Learn from our Chef Archana, how to make Sheera. Sheera is a sweet vegetarian dessert recipe made of Rawa (semolina/suji). Sheera is also served as a holy offering (Prasad) in India. Share on Facebook: http://goo.gl/TsdR5n Tweet about this: http://goo.gl/Sccavu Share on G+ : http://goo.gl/17RmcF Ingredients: 1 Cup Rawa (semolina/suji) 1 Cup Ghee 1 Cup Sugar 2 Cups Milk Dry Fruits (Almonds, Cashews & Raisins) 1 tsp Elaichi Powder साहित्य: १ कप रवा १ कप तूप १ कप साखर २ कप दूध सुका मेवा (बदाम, काजु, मनुका) १ tsp वेलची पावडर Method: - In a pan, add ghee and let it melt completely. - Once the ghee melts, add rawa and mix well. Roast the rawa in the ghee till it becomes golden brown. - In the meanwhile, boil the milk. - Add dry fruits to the rawa and mix well. - Add boiling milk to the rawa in batches and mix well. - Add sugar and again mix well. - Cover it with a lid and let the sheera cook for 5 mins. - Add elaichi powder and mix well. - Sheera is ready to be served. Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Narayan Thakur Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn how to make Maharashtrian style Chicken Sukka at home from our chef Archana on Ruchkar Mejwani. Chicken Sukka recipe is a dry preparation of chicken in Indian spices and cooked in butter. Share on Facebook: https://goo.gl/54UsQM Tweet about this: https://goo.gl/LYTbWr Share on G+ : https://goo.gl/3W4mr0 Ingredients: 1 Kg Chicken 1 1/2 Onion 1 Cup Coriander Leaves 2 tbsp Ginger Garlic Crush 1 tbsp Mix Masala 1 tsp Biryani Masala 1 tbsp Red Chilli Powder 2 tbsp Butter 3 tbsp Oil 1 tbsp Lemon Juice Salt to taste Water Method: - In a mixer grinder add onion, coriander leaves & water. Grind everything to a smooth paste. Keep this paste aside. - In a large bowl add chicken. Marinate the chicken with ginger garlic crush, mix masala, biryani masala, red chilli powder, salt, coriander leaves & the masala paste. - In a frying pan heat butter and oil. - Once the butter melts, add the marinated chicken. - Then add little water and mix well. - Cover it with a lid and let the chicken cook for 10 to 15 minutes. - Garnish it with lemon juice and coriander leaves. - Chicken Sukka is ready to plate. Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Akshay Durgule, Narayan Thakur Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Falooda is a very famous Indian milk cold drink that is available across the streets of India. A nice blend of rose essence, sevai, sabza seeds, milk and ice-cream, this recipe by Chef Archana will definitely make you want to prepare it the minute you finish watching this video! Share on Facebook: https://goo.gl/GXY7Px Tweet about this: https://goo.gl/NNeVJd Share on G+ : https://goo.gl/Iy4w5E Ingredients: 1 Cup Vermicelli (sevai) 1 tbsp Sabja 2-3 tbsp Rose Syrup 1 Cup Milk Vanilla Ice Cream साहित्य: १ कप शेवया १ tbsp सब्जा २-३ tbsp रोज सिरप १ कप दूध Vanilla Ice Cream Method: - In a pan boil some water. Then add the vermicelli and let it cook. - In the meanwhile, add sabja in some water and allow it to rise. - Once the vermicelli is cook, put it in the cold water. - In a glass, add the vermicelli followed by the sabja . Then add the rose syrup and the milk. - Add the scoop of vanilla ice-cream to the falooda and garnish it with rose syrup. - The delicious falooda is ready to be served. Director: Tushar Tawde Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_c... For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039...

Learn how to make delicious Moong Dal Halwa from our chef Archana on Ruchkar Mejwani. Moong Dal Halwa is a traditional rich Indian sweet dish most commonly found during weddings and special occasions. Share on Facebook: https://goo.gl/0oGVxS Tweet about this: https://goo.gl/8YWkJN Share on G+ : https://goo.gl/Dyub1l Ingredients: 1 Cup Ghee 1 Cup Moong Dal Powder 1 tbsp Raisins 1 tbsp Cashews 2 Cups Hot Milk 1 Cup Powdered Sugar 1 tsp Cardamom Powder Method: - In a flat bottom pan heat some ghee. Add moong dal powder and mix well. - Then add raisins & cashews. Mix well. - Add hot milk and again mix well till the mixture becomes thick. - Then add powdered sugar & cardamom powder. Mix everything well. - Cover it with a lid for 10 mins and let the halwa cook properly. - Garnish it with dry fruits and serve! Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Akshay Durgule, Narayan Thakur Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn how to make Maharashtrian style spicy Tawa Kolambi masala recipe from our chef Smita Deo on Ruchkar Mejwani. This is a quick and easy Prawns Fry recipe cooked on iron tawa (pan) where prawns are tossed in spicy Maharashtrian masala. Malvani Masala Recipe: https://www.youtube.com/watch?v=T5nWkhKbPNg Kolhapuri Masala Recipe: https://www.youtube.com/watch?v=WE6e7mQ7Wak Ingredients: 1/2 kg Prawns / Kolambi 3-4 tbsp Oil 4 Onions, chopped 1 tsp Ginger paste 1 tsp Garlic paste Salt to taste 5 Green Chillies 1/2 tsp Turmeric powder 1 tsp Red Chilli Powder 1 tsp Garam Masala Coriander Leaves 3-4 Kokam Method: - Heat some oil on an iron tawa. - Add chopped onions. Saute well. - Add ginger and garlic paste, green chillies. Mix everything well. - Add the prawns. Saute everything well. - Add turmeric powder, red chilli powder, garam masala & salt. Mix well. - Add kokam and saute well for 5-7 minutes. - Garnish it with coriander leaves and serve hot! Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Narayan Thakur Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn how to make Maharashtrian style crispy Prawns / Kolambi fry recipe from our chef Archana on Ruchkar Mejwani. Prawns Fry is a very easy & quick fish recipe where Prawns are marinated in Indian spices and later shallow fried. Share on Facebook: https://goo.gl/7CkMlJ Tweet about this: https://goo.gl/cC7tbA Share on G+ : https://goo.gl/4D0UUr Ingredients: 1 Cup Prawns / Kolambi 1/2 Cup Coriander Leaves 10-12 Garlic Cloves 1 Small Piece of Ginger 1 tbsp Mix Masala 1/2 Lemon Juice 2 tbsp Semolina Salt Water Oil for frying Method: - In a mixer grinder add coriander leaves, garlic, ginger & little water. Grind everything to a smooth paste. Masala paste for prawns is ready. - In a flat bowl add prawns, mix masala, salt, masala paste & lemon juice. Coat the prawns with all the spices. - Heat some oil for shallow frying. - One by one coat the prawns in semolina and shallow fry them in medium hot oil. - Fry them on both sides on golden brown color. - Remove them on a plate & serve hot. Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Narayan Thakur Editing: Dinesh Shetty Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Takachi Kadhi / Kadi is an easy Maharashtrian style drink made from buttermilk and chickpea flour. Chef Archana brings to you this tasty preparation common to almost all the kitchens across Maharashtra Share on Facebook: https://goo.gl/tjBN2T Tweet about this: https://goo.gl/iJG8Ak Share on G+ : https://goo.gl/BTUfYN Ingredients: 1/2 litre Buttermilk 2 tsp Oil 1 tbsp Ginger Garlic crush 1 tbsp Gram Flour 1/2 tsp Mustard Seeds 1/2 tsp Cumin Seeds 10-12 Curry Leaves 1 Green Chiili 1/2 tsp Turmeric Powder 1 tbsp Sugar Salt to taste साहित्य: १/२ लिटर ताक २ tbsp तेल १ tbsp आलं लसूण पेस्ट १ tbsp चण्याच पीठ १/२ tsp मोहरी १/२ tsp जिरं १०-१२ कडीपत्त्याची पाने १ हिरवी मिरची १/२ tsp हळद १ tbsp साखर मीठ Method: - In a large bowl, take buttermilk. Add turmeric powder, sugar, salt, gram flour. Mix everything well. - Heat some oil in a pan. Add mustard seeds, cumin seeds, green chilli, curry leaves & crushed ginger garlic. Saute everything well. - Then add the buttermilk mixture and some water. - Boil the kadhi for 5 minutes. - Garnish it with coriander leaves and serve hot! Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn how to make Zunka - a spicy Maharashtrian vegetarian main course recipe from our chef Archana on Ruchkar Mejwani. Share on Facebook: http://goo.gl/UYxxSq Tweet about this: http://goo.gl/6sFYp2 Share on G+ : http://goo.gl/KEZZcC To watch Mix Masala recipe: https://www.youtube.com/watch?v=hL3CLWKh0m8 Ingredients: 4-5 tbsp Oil 1 tsp Mustard Seeds 1 tbsp Ginger Garlic crush Coriander Leaves 1 Onion, chopped Salt to taste 1/2 tsp Turmeric Powder 2 tsp Mix Masala 1 Spring Onion, chopped 150 gms Gram Flour Water Method: - Heat oil in a pan and add mustard seeds. Once the mustard seeds start spluttering, add ginger garlic paste, coriander leaves, onion, salt, turmeric powder & mix masala. Let all the ingredients cook for some time. -Add spring onion and mix well. It enhances the taste of Zunka. -Add gram flour & mix well. Make sure there are no lumps. -Add little water to keep the Zunka moist. Repeat this step for two more times and mix well. -Cover it with a lid and let it cook for 5 to 10 mins on a low flame. -Garnish it with coriander leaves and serve hot. Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Vaibhav Dhandha Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn How To Make Spicy Saoji Chicken Recipe from Chef Archana Arte on Ruchkar Mejwani. Make this Nagpur Style Chicken Curry of सावजी चिकन, a Mahatastrian Chicken Recipe, in a simple, quick and easy method at your home and share your experience with us in the comments below. Ingredients:- 4 tbsp. Oil 3 Onions, finely chopped 2 tbsp. Coriander seeds 2 Bay leaves 1 tsp. Mustard seeds 1 Star anise 4-5 Cloves 3 Green cardamoms 1 Black cardamom 1 tsp. Caraway seeds 1 tbsp. Poppy seeds 1 tsp. Stone flower 7-8 Dry red chillies 2-inch piece of Cinnamon 10-12 Black pepper 3 tbsp. Dry coconut 1 tbsp. Ginger-garlic paste 2 tbsp. Sorghum flour 2 tbsp. Oil 750 gms. Chicken on the bone Method:- - In a kadhai, fry onions in oil until it changes colour. - Now add coriander seeds, bay leaves, mustard seeds, star anise, cloves, cardamoms, poppy seeds, stone flower, dry red chillies, cinnamon, black pepper and dry coconut. Roast thoroughly unti there is a change in the colour. - Turn the flame off and let the mixture cool down to room temperature. - Add ginger-garlic paste, water and grind well. - Now add Sorghum flour, water and grind again to a paste. - In another kadhai, take 2 tbsp. oil and sear the chicken in it. - Add the masala paste, water, salt and mix thoroughly. - Cover with a lid and cook for 20-25 minutes. Saoji Chicken is ready to eat! HAPPY COOKING! Host: Archana Arte Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Akshay Sawant, Spandan Rout Editing: Kishor Rai Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Pvt Ltd Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn how to make restaurant style Veg Manchow Soup at home from our chef Archana on Ruchkar Mejwani. Manchow soup is an easy to make Indo Chinese soup prepared from flavored sauces and vegetables. Share on Facebook: https://goo.gl/cK5CIR Tweet about this: https://goo.gl/i6eXyq Share on G+ : https://goo.gl/N2sqCX Ingredients: 2 tbsp Oil 1 tbsp Ginger Garlic crush 1 Green chilli 3 Spring Onions, chopped 1 Capsicum 1 Cup Cabbage 4 Cup Water 2 tbsp Corn Flour 2 tbsp Red Chilli Sauce 1 Veg Seasoning Cube (soaked in water) 1 tbsp Soy Sauce Salt to taste Method: - In a pan heat some oil. - Add ginger garlic crush, green chilli, spring onions, capsicum and cabbage. Saute everything well. - In a large bowl add water. - Then add corn flour, red chilli sauce, veg seasoning cube, soy sauce and salt. Stir well. - Add this mixture to the saute vegetables. Mix well. - Let everything boil for 5 minutes. - Veg Manchow Soup is ready. Serve hot! Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Akshay Durgule, Pratik Gamare Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Watch and learn how to make restaurant style Chicken Kadai recipe at home from our chef Archana on Ruchkar Mejwani. Chicken Kadai is a popular North Indian main course recipe where chicken pieces are cooked in onion tomato gravy and flavoured with Indian spices. This dish goes very well with roti, naan, chapati. Ingredients: 1/2 kg Chicken 3 Onions 2 Tomatoes 1 tsp Black Pepper 1 Green Chilli 1 tsp Cumin Seeds 1 tbsp Coriander Seeds 10-12 Garlic 1/2 inch Ginger 10-12 Dry Red Chillies, soaked in water 2-3 tbsp Oil 3 tbsp Butter Water Coriander Leaves Salt to taste Method: - In a mixer grinder add onions, tomatoes, black pepper, green chilli, cumin seeds, coriander seeds, garlic, ginger and red chillies. - Add little water and grind everything well. Keep this paste aside till further use. - In a pan add some oil and butter. - Once the butter melts add the masala paste. Saute the paste for 2-3 minutes. - Then add chicken pieces and mix well. Also add little water and mix well. - Cover it with a lid and the chicken cook for 20 minutes. - Add coriander leaves and salt to taste. Mix well. - Kadai Chicken is ready to be served. Director: Narayan Thakur Camera: Manjeet Katariya, Pratik Gamare, Narayan Thakur Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Mix Masala is a blend of Indian spices commonly used in both vegetarian as well as non vegetarian recipes! Share on Facebook: http://goo.gl/MiiQEt Tweet about this: http://goo.gl/W4pRKN Share on G+ : http://goo.gl/aFJxV6 Ingredients: 150 gms Shankeshwari Red Chillies 4-5 tbsp Coriander Seeds Cardamom 3 Mace (Jaivitri) 1 tsp Black Pepper 1 tbsp Caraway Seeds (Shah Jeera) 1 tbsp Cinnamon 2-3 inch Star Anise (Chakri phool) 1 Cumin Seeds 1 tbsp Fennel Seeds 1 tbsp साहित्य १५० gms शान्केश्वरी लाल मिरची ४-५ चमचे धणे ३ वेलची १ चमचा जैवित्री १ मोठा चमचा काळमिरी १ मोठा चमचा शहजीरा २-३ इंच १ दगड फूल १ मोठा चमचा जीरा १ मोठा चमचा बडीशेप Method -Take a pan, add shankeshwari red chillies and heat them for 3-4 mins. -Take another pan, add coriander seeds, elaichi, nutmeg, black pepper, caraway seeds, cinnamon, kalpasi, cumin seeds & fennel seeds. Roast all the ingredients for 3-4 mins. -Grind the red chillies with the spices. -Mix Masala is ready to be used. Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Vaibhav Dhandha, Kavya Krishnaswamy Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn How To Make Masala Pav Recipe from Chef, Traveller and Blogger Sonali Raut only on Ruchkar Mejwani. This मसाला पावRecipe In Marathi is a Mumbai Street Food that you can make at home in a quick and easy method. Make Masala Pav at home and share your experience with us in the comments section below. Ingredients:- 2 tbsp. Butter 2 tsp. Garlic Paste 1 Onion, finely chopped 1 Capsicum, finely chopped 4 Tomatoes, finely chopped 2 tsp. Pav Bhaji Masala 2 tsp. Kashmiri Red Chilli powder Salt to taste Method:- - Heat butter on the pan and cook all the ingredients thoroughy. - Mash the masala mixture lightly. - Roast the pav on butter and add the Masala in it and on top of it. Lip-smacking Masala Pav is ready! HAPPY COOKING!!! Host: Sonali Raut Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Akshay Sawant, Spandan Rout Editing: Ravi Varma Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Pvt Ltd Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Bombil or Bombay Duck is a very popular fish fry recipe all over Maharashtra. Our chef Archana brings to you the easy and simple way of making this Indian style non vegetarian starter in Marathi with English subtitles! Share on Facebook: http://goo.gl/zHRoAh Tweet about this: http://goo.gl/2Chdzz Share on G+ : http://goo.gl/JP5COF Ingredients: 5-6 pieces of Bombil (Bombay Duck) 1 1/2 tbsp Ginger-Garlic-Green Chillies-Coriander Leaves Paste 1 tsp Mix Masala 1/2 tsp Turmeric Powder Salt to taste 2-3 tbsp Oil 4-5 tbsp Rava/ Semolina 2 tbsp Maida साहित्य: 5-6 बोंबील तुकडे 1 1/2 tbsp आले-लसूण-हिरवी मिरची-कोथिंबीर पेस्ट 1 tsp मिक्स मसाला 1/2 चमचा हळद चवीपुरते मिठ 2-3 चमचे तेल 4-5 tbsp रवा 2 tbsp मैदा Method: -In a bowl, add bombil pieces, ginger-garlic-green chillies-coriander paste. -Then add mix masala, turmeric powder & salt. Mix everything well. Make sure the bombil pieces are well marinated. -To fry, heat some oil in a pan. -In a plate, add rava & maida. Coat the fish pieces with maida & rava mixture. -Once the oil is hot, fry the fish till golden brown on both the sides. -Serve hot. Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Kavya Krishnaswamy Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn how to make Phodnicha Bhaat - a quick and easy rice recipe from our chef Archana on Ruchkar Mejwani Basic Cooking. Phodnicha Bhaat is prepared from leftover rice and is a perfect recipe for breakfast. Share on Facebook: https://goo.gl/RpQsmn Tweet about this: https://goo.gl/XXVU9m Share on G+ : https://goo.gl/WgKumC Ingredients: 1 & 1/2 Cup Leftover Cooked Rice 1/2 tsp Turmeric Powder 1 tsp Red Chilli Powder Salt Coriander Leaves 4 tbsp Oil 1 tsp Mustard Seeds 10-12 Garlic, mashed 2 Onions, chopped Method: - In a bowl add cooked rice, turmeric powder, red chilli powder, salt and coriander leaves. Mix everything well. - In a pan heat some oil. - Add mustard seeds and garlic. Saute well till the garlic changes color. - Then add chopped onion. Mix everything well till the onions become soft. - Then add the flavored rice. Give a good stir. - Cover it with a lid and let everything cook for 5 minutes. - Phodnicha Bhaat is ready. - Garnish it with coriander leaves and serve! Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Akshay Durgule, Narayan Thakur Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Indian recipes are incomplete without aromatic spices. Learn how to make Garam Masala powder at home from our chef Archana on Ruchkar Mejwani Basic Cooking. Share on Facebook: https://goo.gl/RcKZkL Tweet about this: https://goo.gl/IKo0nH Share on G+ : https://goo.gl/Irjd9m Ingredients: 50 gms Coriander Seeds 1 tbsp Cumin Seeds 1 tbsp Poppy Seeds 1 tsp Black Pepper 1 tsp Cloves 5-6 inches Cinnamon 4 Masala Cardamom Method: - In a hot pan add coriander seeds, cumin seeds, poppy seeds, black pepper, cloves, cinnamon & masala cardamom. Dry roast all the ingredients. - Once the spices change color switch off the flame. Let the spices cool down completely. - In a mixer grinder grind the roasted spices. - Garam Masala Powder is ready to be used. Director: Narayan Thakur  Camera: Kavaldeep Singh Jangwal, Akshay Durgule, Narayan Thakur Editing: Ravi Varma Creative Head: Kavya Krishnaswamy  Producer: Rajjat A. Barjatya  Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn How To Make Khamang Kakdi Recipe from Chef Smita Deo only on Ruchkar Mejwani. Cucumber Salad Recipe is a Kakdichi Koshimbir Recipe in Marathi of खमंग काकडी or काकडीची कोशिंबीर. Make this simple and easy Cucumber and Peanut Salad Recipe at your home and share your experience with us in the comments section below. Ingredients:- ¼ kg. Cucumber peeled and finely chopped or grated thick ½ cup Roasted peanut powder ¼ cup Fresh coconut grated 3-4 Green chillies, finely chopped Juice of ½ a lemon 2 tsp. Sugar Salt to taste Coriander for garnishing Method:- Mix all the ingredients together and serve. Khamang Kakdi is ready to eat! HAPPY COOKING!!! Host: Smita Deo Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Akshay Sawant, Spandan Rout Editing: Kishor Rai Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Pvt Ltd Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Potato is everybody's favorite. Learn how to make quick & easy Batatachya Kachrya or Batata Bhaji from our chef Archana. This is a dry preparation of Potatoes in Maharashtrian style by adding some masala. This recipe is perfect for a quick lunch or dinner. Share on Facebook: https://goo.gl/mvoy2r Tweet about this: https://goo.gl/i4aZjb Share on G+ : https://goo.gl/6oCwi4 Ingredients: 3 Potatoes, chopped 2 tsp Oil 1 tsp Mustard Seeds 1/2 tsp Turmeric Powder 1 tsp Mix Masala Salt to taste Coriander Leaves Method: - In a bowl add chopped potatoes, turmeric powder, mix masala & salt. Mix everything well. - In a pan heat some oil. Add coriander leaves and mustard seeds. - Add the chopped potatoes and mix everything well. - Cover it with a lid for 10 minutes and let the vegetable cook. - Garnish it with coriander leaves and serve hot. Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Narayan Thakur Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn How To Make Aagri Chicken Recipe from Chef Archana Arte on Ruchkar Mejwani. Make this Maharashtrian Style Chicken Recipe of आगरी चिकन in a simple, quick and easy method at your home and share your experience with us in the comments below. Ingredients:- For Masala Paste:- 2 Green Chillies 2 tbsp. Dry coconut, grated Coriander leaves Water For the Chicken:- Oil ½ Star Anise 2-3 Cloves 4-5 Black peppercorns ½ inch Cinnamon stick 3 onions, finely chopped 2 tbsp. Aagri Masala ½ kg. Chicken For Aagri Masala:- 100 gms. Shankeshwari Chillies 50 gms. Bedgi Chillies 3 tsp. Coriander seeds 1½ tsp. Stone Flower 2 Black Cardamoms 3 Green Cardamoms 2 Bay leaves 2-3 inch Cinnamon 8-10 Black peppercorns 1 Star Anise 1 Mace 2 tsp. Cumin seeds ½ tsp. Fennel seeds ¼ tsp. Asafoetida rock Roast and grind in a mixer/grinder to a fine paste. Method:- - Grind the masala paste ingredients to a coarse paste. - Heat oil in a pan and add star anise, cloves, black peppercorns, cinnamon, onions, aagri masala and saute until the onions turn soft. - Apply the masala paste thoroughly to the chicken and add salt and aagri masala and mix well. - Add the mixture to the sauteed onions followed by water and stir. - Cover with a lid and cook for 15-20 minutes on high flame. - Garnish with coriander leaves and serve. Aagri Chicken is ready to eat! HAPPY COOKING! Host: Archana Arte Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Akshay Sawant, Spandan Rout Editing: Kishor Rai Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Pvt Ltd Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

On the upcoming occasion of Children's Day, learn how to make delicious easy Oreo Cake at home from our chef Archana on Ruchkar Mejwani. This yummy sweet dessert cake is prepared from Oreo chocolate biscuits and fresh whipped cream which is surely a hit among kids. Ingredients: 20 Oreo Chocolate Biscuits 1/4th Litre Milk 4 tbsp Powdered Sugar 2 pinch of Baking Powder Whipped Cream for garnishing Golden Color Sprinkles for garnishing Oreo Chocolate Biscuits for garnishing Method: - Pre heat the oven for 5 minutes. - In a mixer grinder add oreo chocolate biscuits and grind them. - Then add powdered sugar and grind everything again. Remove the mixture in a large bowl. - To the mixture add milk & baking powder. Mix well. - Pour the mixture in a greased cake tin. Layer it properly and tap the tin twice. - Put the cake tin in the oven and bake it on 180 degrees for 20 minutes. - Once the cake has cool down unmould it. - Garnish it with fresh whipped cream, golden color sprinkles and chocolate biscuits. - Yummy eggless Oreo Cake is ready! Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Narayan Thakur Editing: Dinesh Shetty Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Our chef Archana Arte brings to you the popular and tasty Maharashtrian Upvas (fast) snack recipe Sabudana Vada/Wada in Marathi which is very simple & quick to make at home! Share on Facebook: http://goo.gl/0W2P1M Tweet about this: http://goo.gl/zjylqL Share on G+ : http://goo.gl/EzgDLI Ingredients: 250 gms Sabudana (Sago) 5 to 6 Boiled & Mashed 150 gms Groundnut Powder 4 to 5 Green Chillies 1 tsp Cumin Seeds Salt to taste साहित्य २५० gms साबुदाणा ५ ते ६ उकडलेले व कुस्करलेले बटाटे १५० gms शेंगदाणा कुट ४ ते ५ हिरव्या मिरच्या १ tsp जिरं मीठ Method: - In a bowl, take boiled potatoes and mash them. - Add green chillies, cumin seeds, groundnut powder, salt & sabudana to the mashed potatoes. - Mix all the ingredients well. - In a pan, heat oil for frying. - Make medium size round vadas and keep them ready for frying. - Once the oil is hot, add the vadas and fry them till golden brown. - Serve the pipping hot Sabudana Vadas with coconut chutney. Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Vaibhav Dhandha, Narayan Thakur Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn How To Make Black Mutton Curry Recipe from Chef Archana Arte on Ruchkar Mejwani. Make this Mutton Curry Recipe of काळं मटण in a simple, quick and easy method at your home and share your experience with us in the comments below. Ingredients:- ½ kg. Mutton For marination:- 1 tbsp. Ginger-garlic paste ½ tsp. Black pepper powder Salt, to taste 1 tsp. Mix masala For the masala paste:- 4 tbsp. Oil 2 Onions, sliced ¼ cup Dry coconut, grated 1 tsp. Sesame seeds ½ inch Cinnamon 1 tbsp. Poppy seeds 3-4 Cloves 7-8 Black peppercorns 1 tbsp. Coriander seeds ½ Bay leaf For smoky flavour:- A piece of Charcoal Method:- - Marinate the mutton using all the marinating ingredients. - In a wok heat oil and fry onions until brown in colour. - Once the onions turn brown, add grated coconut, sesame seeds, cinnamon, poppy seeds, cloves, black peppercorns, coriander seeds, bay leaf and saute until dark brown. - Let the mixture cool down and then grind in a mixer/grinder with water to a fine paste. - Add the masala paste to the marinating mutton and mix well. - Pressure cook this for 4-5 whistles. - Once cooked, place a burning charcoal in a small bowl and pour some oil over it. Keep this bowl in the cooker and close with a lid for 2 minutes. - Garnish with coriander leaves and serve hot. Black Mutton Curry is ready to eat! HAPPY COOKING! Host: Archana Arte Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Akshay Sawant, Spandan Rout Editing: Kishor Rai Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Pvt Ltd Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

In this episode of Ruchkar Mejwani Archana Tai's close friend Nivedita Dikay shows us how to make delicious Gul Papdi Wadi. Gul Papdi / Gur Papdi is a tasty & healthy Maharashtrian sweet dish where wheat flour is mixed with ghee, jaggery, poppy seeds and flavored with cardamom powder. This is an easy to make sweet recipe with limited ingredients. Ingredients: 1 & 1/4th Cup Wheat Flour 3/4th Cup Ghee 1/4th Cup Dried Coconut 2 tsp Poppy Seeds 1/2 tsp Cardamom Powder 3/4th Cup Jaggery, chopped Method: - In a flat bottom pan dry roast the wheat flour for few minutes. - Then add ghee as required and keep mixing. - Keep adding ghee as the flour changes color and gives out aroma. - Stir this mixture for almost 40-45 minutes. - Then add dried coconut, poppy seeds and cardamom powder. Mix well. - Add jaggery and stir real fast. Switch off the flame and keep stirring till the jaggery melts. - Grease an aluminium tray and spread the mixture evenly. - Set it properly and let it cool down for atleast 30 minutes. - Cut it into squares and serve. Guest Chef: Nivedita Dikay Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Pratik Gamare, Spandan Rout Editing: Dinesh Shetty Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn how to make delicious Gajar Halwa, authentic Indian sweet dessert recipe from our chef Smita Deo on Ruchkar Mejwani. Gajar Halwa is an easy to make Indian dessert where grated carrots are cooked in ghee, milk and sugar. Garnish with almond flakes it tastes best with vanilla ice cream. Ingredients: 1/2 Cup Ghee 1 Kg Carrots, grated 1 Litre Milk 1 & 1/2 Cup Sugar 1 & 1/2 tsp Cardamom Powder Almonds, chopped Method: - In a pan heat some ghee. - Add the grated carrots. Mix well. Keep stirring for few minutes. - Add milk. Mix well. Let the carrots cook completely. Keep stirring on medium flame. - Once the milk is absorbed and carrots are cooked add sugar. Give a stir. - Add cardamom powder. Mix well. - Add chopped almonds. Mix everything well. - Keep stirring for few more minutes. - Delicious Gajar Halwa is ready to be served. Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Rohtki Arora, Narayan Thakur Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn how to make restaurant style veg biryani at home from our chef Archana on Ruchkar Mejwani. Vegetable Biryani is a popular Indian rice recipe loved by all. Share on Facebook: https://goo.gl/zVvw5m Tweet about this: https://goo.gl/OPSPQX Share on G+ : https://goo.gl/kvQx87 Ingredients: For Fried Onion: 4 Onions, cut lengthwise 1 tsp Salt 1 tsp Sugar Oil for frying For Biryani: 1 Cup Rice 4 Onions 2 Tomatoes 10-12 Garlic Cloves 1/2 inch Ginger 1 Cup 3/4th Cooked Vegetables (Carrots, Cauli Flower, Green Peas, French Beans) 4-5 tbsp Oil 1 tbsp Mix Masala 1 tbsp Biryani Masala Coriander Leaves Salt to taste Water Method: To make fried onions: - In a bowl add chopped onions, salt & sugar. With your hands mix everything well. - After some time, squeeze all the water from the onions and fry them in hot oil till dark brown. - Transfer the fried onions on a tissue paper and let it cool down. To make Briyani: - In a mixer grinder add onions, tomatoes, garlic, ginger & coriander leaves. Grind everything to a smooth paste. Masala for the biryani is ready. - In a large pan, heat some oil. Add the masala paste and saute it for some time. Cover it with a lid and let the masala cook for 5 minutes. - Then add 3/4th cooked vegetables, mix masala, biryani masala, salt & water. Mix everything well. Again cover it and let everything cook. - Then add boiled rice and layer it evenly on the pan. Also add the fried onion shreds and lemon juice. - Garnish it with coriander leaves. Cover the biryani for 10 minutes and let it steam on a low flame. - Vegetable Briyani is ready to serve. Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Ruchkar Mejwani completes 100th Episode! In this special episode chef Archana tai makes Kachchi Dabeli, a recipe requested by her team members. Team Ruchkar Mejwani thanks all the subscribers for this amazing response over the last 10 months. Keep watching Ruchkar Mejwani & we will try our best to continue giving you more such mouth watering & easy recipes. Ingredients: 1 tbsp Oil 1 tbsp Dabeli Masala 2 Onions chopped Coriander Leaves 1 tbsp Imli & Jaggery Chutney Salt to taste 4 Potatoes, boiled mashed Dabeli Bread Pomegranate Masala Groundnuts Method: - In a pan heat some oil. Add dabeli masala and saute well. - Then add chopped onions, coriander leaves, imli & jaggery chutney. Mix everything well. - Add boiled potatoes and mix well. - Apply some imli & jaggery chutney inside the bread. Also fill the dabeli stuffing. - Add masala groundnuts & pomegranate. - Heat very little oil in a pan. Roast the dabeli on both the sides. - Dip it in sev & serve hot. Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn how to make Methi Thepla recipe from our chef Archana on Ruchkar Mejwani. Thepla is an authentic Gujarati vegetarian dish made with besan & fenugreek leaves. Thepla can be eaten during breakfast & is also a good tiffin / lunch box snack. Share on Facebook: https://goo.gl/Dk5G8g Tweet about this: https://goo.gl/hSzaw4 Share on G+ : https://goo.gl/r7fpBV Ingredients: 1 Cup Fenugreek Leaves (Methi) 250 gms Wheat Flour 4 tbsp Gram Flour 3 tbsp Carom Seeds & Sesame Seeds Powder 1 tbsp Ginger Garlic Crush 1/2 tsp Turmeric Powder 1 tbsp Red Chilli Powder Salt to taste Oil Water Method: - In a mixing bowl add wheat flour, gram flour, carom seeds & sesame seeds powder, ginger garlic crush, turmeric powder, red chilli powder, fenugreek leaves, salt & oil. Mix everything well. - Add water and make a soft dough. - Apply little oil and let the dough rest for 5-10 minutes. - Divide the dough in small portions. - Apply some wheat flour and start rolling out medium size theplas. - On a hot pan roast the theplas. - Apply oil on both sides and roast evenly. - Thepla can be served with pickle or tomato sauce. Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Akshay Durgule, Narayan Thakur Editing: Dinesh Shetty Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_c... For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039...

Learn how to make grilled tandoori chicken with complete marination from our chef Archana on Ruchkar Mejwani. This chicken recipe is very easy to make at home on gas without using tandoor / oven / microwave. Share on Facebook: https://goo.gl/dA7Jld Tweet about this: https://goo.gl/jP3CJm Share on G+ : https://goo.gl/O8CoVh Ingredients: 5 Chicken Leg Pieces 6 tbsp Strain Curd 2 tbsp Ginger Garlic Paste 1 Lemon Juice 1/2 tsp Black Pepper Powder 1 tsp Kitchen King Masala 1 tbsp Mix Masala 1/2 tsp Orange Red Color Salt to taste Method: - Marinate the chicken pieces with strain curd, ginger garlic paste, lemon juice, black pepper powder, kitchen king masala, mix masala, salt and orange red color. - Let the chicken marinate for 1 hour - In a pan without oil or ghee cook the chicken pieces on a medium flame for 15 minutes. - Once the chicken is cooked remove it on a plate and let it cool down completely. - With the help of a skewer grill the chicken pieces on gas. - Enjoy tandoori chicken with naan or paratha. Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn how to make Sevai Kheer / Shevayanchi Kheer - a quick & instant sweet dessert recipe from our chef Archana on Ruchkar Mejwani. Kheer is a type of Indian pudding prepared from Sevai (Vermicelli) and milk. Share on Facebook: https://goo.gl/qBZLKJ Tweet about this: https://goo.gl/fWUySC Share on G+ : https://goo.gl/SSDoOx Ingredients: 2 tbsp Ghee 1 Cup Vermicelli Raisins Dry Fruits 1 Litre Milk 1 Cup Sugar 1 tsp Cardamom Powder Method: - In a pan heat some ghee. - Add the vermicelli and roast it well. - Then add raisins and dry fruits. Mix everything well. - Add milk and again mix well. Let the milk boil completely. - Then add sugar. Keep stirring. - Add cardamom powder and keep stirring. - Let the kheer boil till it becomes little thick. - Garnish it with dry fruits & serve. Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn how to make restaurant style Paneer Chilli dry recipe at home form our chef Archana on Ruchkar Mejwani. Paneer Chilli is a quick and easy vegetarian Indo Chinese starter where paneer pieces are tossed in chopped capsicum, spring onions and tasty Chinese sauces. Ingredients: 250 gms Paneer 3 tbsp Oil 1 tbsp Ginger Garlic crush 2 Green Chillies 3 Spring Onions 1/2 tsp Black Pepper 1 Capsicum, cut lengthwise 1 tbsp Soy Sauce 2 tbsp Red Chilli Sauce Salt to taste Method: - In a pan heat some oil. - When the oil is very hot add ginger garlic crush. - Then add slit green chillies, spring onions, black pepper powder and chopped capsicum. Saute everything well on medium high flame. - Then add soy sauce, red chilli sauce and salt. Mix well. - Add paneer and toss everything well. - Let everything cook for 2 minutes. - Paneer Chilli is ready to be served. Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Akshay Durgule, Narayan Thakur Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn how to make restaurant style Chicken 65 at home from our chef Archana on Ruchkar Mejwani. Chicken 65 is a popular Indian chicken starter recipe where boneless chicken pieces are marinated, deep fried and cooked in spicy masala. Share on Facebook: https://goo.gl/8aKf8q Tweet about this: https://goo.gl/KAM0mE Share on G+ : https://goo.gl/p1b4st Ingredients: For Marination 1/2 kg Boneless Chicken 1 Egg 4 tbsp Corn Flour 2 tbsp All Purpose Flour (Maida) 1 tbsp Ginger Garlic crush 1 tbsp Red Chilli Powder 1/2 tsp Garam Masala Salt to taste Oil for frying For Gravy 3 tbsp Oil 1 tsp Mustard Seeds 1 tsp Cumin Seeds 2-3 Green Chillies 7-8 Curry Leaves 1 tbsp Ginger Garlic crush 4 tbsp Curd 1 tbsp Red Chilli Powder 1/2 tsp Garam Masala 1 tsp All Purpose Flour (Maida) Method: - In a large bowl marinate the boneless chicken pieces with egg, corn flour, all purpose flour, ginger garlic crush, red chilli powder, garam masala & salt. - Fry the chicken pieces in medium hot oil till golden brown color. - Keep the chicken pieces aside to cool down. - To make the gravy in a pan heat some oil. - Add mustard seed, cumin seeds, green chillies, curry leaves & ginger garlic crush. Saute everything well. - In the meanwhile, in a bowl take some curd. Add red chilli powder, garam masala, all purpose flour & salt. Mix well. - Add this curd mixture to the gravy and mix everything well. - Add the fried chicken pieces to the gravy and give a good stir. - Chicken 65 is ready to serve! Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Akshay Durgule, Narayan Thakur Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn How To Make Veg Fried Rice Recipe from Chef, Traveller and Blogger Sonali Raut only on Ruchkar Mejwani. वेज फ्राइड राइस is a Vegetable Fried Rice Recipe In Marathi that can be made at home in a quick and easy method. Make this Indo Chinese Recipe at home and share your experience with us in the comments section below. Ingredients:- 3 tbsp. Oil 2 tsp. Garlic, finely chopped 1 Green chilli, finely chopped 2 Spring onions, finely chopped ¼ cup Capsicum ¼ cup French bean ¼ cup Carrot, finely chopped ¼ cup Cabbage, finely chopped 1 cup Rice, 90% cooked 1 tsp. Green chilli sauce ½ tsp. Vinegar 1 tsp. Soy sauce ½ tsp. Salt ½ cube, vegetable stock powder Method:- - In a pan heat oil and saute garlic, green chilli and spring onions in it. - Add capsicum, french bean, carrot, cabbage and mix well on a high flame. - Then add the rice, green chilli sauce, vinegar, soy sauce and mix thoroughly. - Add salt, vegetable stock cube and stir well. - Now add spring greens and give it a final mix. Vegetable Fried Rice is ready to eat! Host: Sonali Raut Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Akshay Sawant, Spandan Rout Editing: Ravi Varma Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Pvt Ltd Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn How To Make Green Pulao Recipe, a Quick and Easy Vegetable Pulao Recipe in Marathi from Chef Smita Deo only on Get Curried. Make this easy Rice Recipe at your home and share your experience with us in the comments section below. Ingredients:- 3 cups of long grain rice 2medium potatoes boiled and cubed 1 cup of boiled fresh peas 1 cup French beans boiled 1 cup carrots boiled 3 large onions sliced Make a paste of 3 cups of fresh coriander, 10 pods of garlic, 8 spicy green chillies, 1” ginger 10 cloves 10 peppers 1” cinnamon 1 black cardamom 5 tbsp ghee 3 small tomatoes pureed 1 tsp garam masala powder Salt to taste For the Dhungur 1 tbsp ghee 2 live coals 4 cloves Method:- 1. Heat ghee in a pressure pan and add the cloves, peppers, cinnamon and the black cardamom, once the aroma spreads. 2. Add the rice, add the salt and 4 cups of water and cook till the rice is done. 3. Heat the rest of the ghee and fry the onions till golden, add the tomatoes and fry further for 4-5 minutes. 4. Add the paste and the garam masala powder and sauté till the oil oozes add the salt, boiled peas and potatoes, 1 cup of water and cook for 5 minutes on a low flame. 5. Make layers of the rice and the curry like a biryani. 6. Burn the coals hot and red and place them in a small steel bowl. 7. Put the cloves in it. 8. Place this bowl on top of the pulao and add the ghee and immediately cover it tightly so that the smoke does not escape and sets well in the pulao. Keep this for 20 minutes. 9. Serve it hot along with a cool raita! Green Pulao is ready to eat! HAPPY COOKING!!! Host: Smita Deo Director: Rohtki Arora Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Akshay Sawant, Spandan Rout Editing: Kishor Rai Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Pvt Ltd Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

On the auspicious occasion of Ganesh Chaturthi learn how to make Ukdiche Modak at home from our chef Archana on Ruchkar Mejwani. Ukdiche Modak or steamed coconut dumplings are served to Lord Ganesha as prasad / nevedya. Share on Facebook: https://goo.gl/r33Ao8 Tweet about this: https://goo.gl/ogqTHA Share on G+ : https://goo.gl/p8ujI2 Ingredients 3 Cups Water 3 Cups Rice Flour 3 Cups Grated Coconut 1/2 Cup Jaggery 1 tsp Oil / Ghee 1 tsp Cardamom Powder Salt to taste साहित्य: ३ कप पाणी ३ कप तांदुळाचे पीठ ३ कप ओलं खोबरं १/२ कप गुळ १ tsp तेल / तूप १ tsp वेलची पावडर मीठ Method: To Make the Covering (Ukad) - In a pan heat some water. Add salt and ghee. - Then add the rice flour and mix everything well. - Switch off the flame and cover it for 10 minutes. - After 10 minutes spread the mixture in bowl and allow it to cool. To Make the filling - In a pan heat some oil. Then add grated coconut and jaggery. - Mix well till the jaggery melts completely. - Then add cardamom powder and mix well. Switch off the flame and let the mixture cool. To Make the Modaks - Remove the flour mixture into a flat bottom pan and knead the dough well. - Take out lemon sized balls of the dough and shape it into a small roti with your fingers. Apply oil to your palms so that the mixture doesn't stick to your hands. - Fill the small roti with the coconut filling leaving some space for folding it. - Pinch the outer covering with your fingers into small pleats and then fold them up. Join them and cover the filling completely. - Make all the modaks like so and keep them aside. - For cooking, fill 1/4th of the steamer with water. Cover it with the lid. If you are using a pressure cooker, don't put the vent valve. - Let the modaks steam for 10-15 mins and they are ready. You can also serve them with ghee. Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn how to make Shrikhand, a quick, easy & popular dessert recipe from our chef Archana on Ruchkar Mejwani. Shrikhand is made with homemade curd, sweetened with sugar & garnished with dry fruits. Share on Facebook: https://goo.gl/NxYCd8 Tweet about this: https://goo.gl/tBtlTQ Share on G+ : https://goo.gl/o1cHGv Ingredients: 1/2 Kg Chakka (Hung Curd) 1/2 Kg Powdered Sugar 1 tsp Cardamom Powder Dry Fruits for Garnishing साहित्य: १/२ किलो चक्का १/२ किलो पीठी साखर १ tsp वेलची पावडर सुका मेवा सजावटीसाठी Method: - To make chakka, take around 600 to 700 gms of curd and hung it overnight in a piece of cloth. Let the water drain out. Your chakka is ready. - In a bowl, add chakka and powdered sugar. Mix everything well. - Then add cardamom powder and again mix well. Make sure there are no lumps. Shrikhand is ready. - Garnish it with dry fruits and serve! Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Akshay Durgule, Narayan Thakur Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn How To Make Bhadang Recipe from Chef Archana Arte only on Ruchkar Mejwani. भडंग is an Indian Spicy Puffed Rice Recipe popular in the state of Maharashtra. Watch this Recipe in Marathi and make Bhadang – Puffed Rice Chivda at your home in a simple, quick and easy method and share your experience with us in the comments below. Ingredients:- 4 tbsp. Oil 15 petals of Garlic 20-25 curry leaves 1 cup Raw peanuts 1 cup pigeon pea (Toor Dal) 2 tbsp. Red Chilli Powder Method:- - In a pan heat oil and add garlic, curry leaves, peanuts and cook until the peanuts turn red. - Now add toor dal and roast until it turns red. - Add red chilli powder, salt and mix well. - Turn the flame off and add Churmure/Kurmure/Puffed Rice to the pan and mix thoroughly. Enjoy Spicy Kolhapuri Style Bhadang while watching your favourite movie! HAPPY COOKING! Host: Archana Arte Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Akshay Sawant, Spandan Rout Editing: Kishor Rai Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Pvt Ltd Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn how to make Lapshi a quick, easy & healthy Maharashtrian sweet recipe from our chef Archana on Ruchkar Mejwani. Lapsi / Lapshi is prepared from broken wheat grains, ghee & sugar. Ingredients: 3/4th Cup Ghee 1 Cup Lapshi 3 Cups Water 1 Cup Sugar 1/4th tsp Nutmeg Powder Almonds, chopped Method: - In a pan heat some ghee. - Add lapshi and mix well. Keep stirring till the grains change color. - In a saucepan heat some water. Once the water starts boiling add it to the lapshi. Mix well. - Cover it and let it cook. - Then add sugar, chopped almonds and nutmeg powder. Mix well. - Cover it for 5 minutes and let everything cook properly. - Garnish it with chopped almonds. Lapshi is ready to be served. Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Narayan Thakur, Pratik Gamare Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn How To Make Paan Gulkand Drink Recipe In Marathi from Chef Archana Arte on Ruchkar Mejwani. Make this Summer Drink Recipe of पान गुलकंद ज्यूस, quick and easy drink at your home and share your experience with us in the comments below. Ingredients:- 10-12 Betel Leaves 4 tbsp. Sugar 1 cup Water 3 tbsp. Gulkand (Rose Petal Jam) 3 glasses Milk, boiled and cooled down to room temperature Sabja (Seeds of Sweet Basil Herb) Method:- - In a mixer/grinder, grind betel leaves and sugar with water. - Sieve this mixture and add Gulkand to it. Mix well. - Now add Sabja and stir. - Serve chilled. Paan Gulkand Drink is ready! HAPPY COOKING! Host: Archana Arte Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Akshay Sawant, Spandan Rout Editing: Ravi Varma Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Pvt Ltd Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn how to make delicious Bread Pakora recipe from our chef Archana on Ruchkar Mejwani. Bread Pakora is a tasty breakfast recipe or lunch box snack where potato filling is stuffed between the bread slices, coated with gram flour batter and deep fried in hot oil. Ingredients: For the stuffing: 4 Potatoes, boiled & mashed 1 tbsp Ginger Garlic crush 1 tsp Green Chillies, finely chopped 1/4th tsp Turmeric Powder Salt to taste Coriander leaves For the covering: 6 Bread Slices 1 Bowl Gram Flour 1/4th tsp Turmeric powder Salt to taste Water Oil for deep frying Method: - To make the stuffing in a bowl add boiled potatoes, ginger garlic crush, green chillies, turmeric powder, salt & coriander leaves. Mix everything well. - Apply the potato filling to bread slices on either side. - Put the other bread slice on top of the previous one and press lightly. Similarly prepare other bread slices and keep them aside. - For the covering in a bowl add gram flour, turmeric powder and salt. Mix everything lightly. - Add water slowly by adjusting the consistency. The batter should be of pouring consistency. - Dip the ready bread slices in the batter and coat them properly. - Deep fry the bread slices in hot oil till golden brown. - Delicious Bread Pakora is ready to be served. Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Akshay Durgule, Pratik Gamare Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn how to make restaurant / dhaba style Chicken Biryani from our chef Archana on Ruchkar Mejwani. Chicken Biryani is a popular Indian rice recipe where chicken pieces are marinated, cooked in delicious gravy and layered with rice. Enjoy this simple & quick recipe in Marathi with English subtitles. Share on Facebook: http://goo.gl/Bi3svd Tweet about this: http://goo.gl/eykfS3 Share on G+ : http://goo.gl/xOWr8y Ingredients: 1 cup Basmati Rice 600-650 gms Chicken 4 cups Water Salt to taste 1/2 tsp Black Pepper Saffron Strands Coriander-Ginger-Garlic paste 3 Onions - 2 Tomatoes pureed 1 tbsp Cumin Seeds Powder 1 tbsp Coriander Seeds Powder 1 tbsp Garam Masala 1 tbsp Kashmiri Red Chilli Powder 1 tsp Mix Masala Coriander Leaves 100 gms Curd साहित्य: 1 कप बासमती तांदूळ 600-650 gms चिकन 4 कप पाणी मीठ चवीनुसार 1/2 चमचा मिरपूड केशर कोथिंबीर-आले-लसूण पेस्ट 3 कांदे वर - 2 टोमॅटो पेस्ट 1 tbsp जिरे पूड 1 tbsp धणे पावडर 1 tbsp गरम मसाला 1 tbsp काश्मिरी लाल तिखट 1 tsp मसाला मिक्स कोथिंबीर 100 gms दही Method: - Take a vessel, add water, salt, black pepper & saffron strands. Let the mixture come to a boil. Then add basmati rice to the water and let it cook. - For marination, in a bowl, add chicken, Coriander-Ginger-Garlic paste, cumin seeds powder, coriander seeds powder, garam masala, red chilli powder, coriander leaves, salt & curd. Mix all the ingredients well. Let the marinated chicken rest for 15-20 mins. - In the meanwhile, take a pan and add oil. Once the oil is hot add coriander leaves, onion-tomato puree and mix well. Then add the marinated chicken and mix well. - Add fried onion & cover it with a lid. Let the mixture cook for some time. - Add some oil to the cooked rice. Mix well. Strain the rice using a strainer and let it cool down for 5-10 mins. Once the rice is cooled down, add the fried onion to it. - Layer the rice onto the chicken and allow it to cook on a low flame for sometime. - Garnish it with coriander leaves and serve! Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Vaibhav Dhandha, Suchandra Basu Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn how to make Besan Ke Laddu from our chef Archana only on Ruchkar Mejwani. Besan Ladoo is an all time favorite sweet dish made during Diwali. It is not only easy but also quick dessert recipe with simple ingredients that are easily available at home. Ingredients: 4 Cups Gram Flour (Besan) 1 Cup Ghee 2 & 1/2 Cup Powdered Sugar 1/2 Cup Milk 1/2 tsp Cardamom Powder Raisins for garnishing Method: - In a flat bottom pan, heat some ghee. - Once the ghee is hot add besan and mix well. Keep stirring till it changes color. - Then add milk and switch off the flame. Mix everything well. - Keep the mixture aside to cool down. - Once the mixture cools down add powdered sugar and cardamom powder. Mix everything well. - Make medium size ladoo and garnish each ladoo with a raisin. - Besan Ladoo is ready to serve. Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Watch and learn how to make delicious Bharli Mirchi recipe from our chef Archana on Ruchkar Mejwani. Bharli Mirchi is a quick and easy to make stuffed chilli where large size green chillies are stuffed with gram flour, grated fresh coconut and aromatic spices. Ingredients: 250 gms Green Chillies 1 Cup Coconut 1 tbsp Peanuts 1/2 tsp Sugar 4-5 Garlic 1/4th inch Ginger 1 tsp Red Chilli Powder 1/4th tsp Turmeric Powder 1 tbsp Gram Flour Coriander Leaves Juice of half a lemon Oil Salt to taste Method: - In a mixer grinder add grated fresh coconut, peanuts, sugar, garlic, ginger, red chilli powder, turmeric powder, salt, coriander leaves, gram flour and lemon juice. Grind everything coarsely. Stuffing is ready. - Remove this stuffing in a bowl. - First slit the green chillies. - Fill the chillies with a spoonful of this stuffing. - In a pan heat some oil. - Once the oil is hot, add the chillies in it. - Rotate the chillies in the pan. Also add very little water. Cover the pan and cook them till you get blisters on all sides of the chillies. - Bharli Mirchi is ready to be served. Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn how to make Maharashtrian Goda Masala / Kala Masala recipe from our chef Archana on Ruchkar Mejwani Basic Cooking. Goda masala is commonly used in Maharashtrian recipes such as bhaji (vegetable) & aamti (dal). Share on Facebook: https://goo.gl/SbBX92 Tweet about this: https://goo.gl/bUUUql Share on G+ : https://goo.gl/DLxA22 Ingredients: 4 tbsp Oil 1 Cup Coriander Seeds 1 tbsp Cumin Seeds 20 Cloves 20-25 Black Pepper 3 inches Cinnamon 1 tbsp Mustard Seeds 2 tbsp Dagad Phool 1/2 Cup Dry Coconut 15 Dry Red Chillies 1/2 tsp Hing 1 tbsp Sesame seeds 1/2 tsp Fenugreek Seeds Method: - In a flat bottom pan heat some oil. - Add coriander seeds, cumin seeds & cloves. Stir everything well. - Then add black pepper, cinnamon, mustard seeds, dagad phool, dry coconut, dry red chillies, hing, sesame seeds & fenugreek seeds. Saute everything well for some time. - Let it cool down completely. - Add the mixture in a mixer grinder and grind it to a smooth powder. - Goda Masala is ready to be used. Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Akshay Durgule, Pratik Gamare Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn how to make Upma a quick & healthy vegetarian Indian breakfast recipe from our chef Archana on Ruchkar Mejwani. Ingredients: 1 Cup Semolina / Rava 2 Cups Water 3-4 tbsp Oil 1 tsp Cumin Seeds 1 tsp Mustard Seeds 10-12 Curry Leaves 2 Dry Red Chillies 2 Green Chillies 2 Onions, chopped 1/2 Cup Green Peas 1/2 Lemon Juice Coriander Leaves Salt to taste Method: - In a flat bottom pan roast the semolina for 10 minutes. Remove it on a plate and let it cool down. - In the meanwhile, boil two cups of water. - In a pan heat some oil. Add mustard seeds, cumin seeds, curry leaves, dry red chillies, green chillies, chopped onions, green peas, salt & coriander leaves. Mix everything well. - Add the semolina & lemon juice. Mix well. - Add hot water and mix well. Cover it with a lid and let everything cook for 5-10 minutes. - Garnish the Upma with coriander leaves and serve hot. Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Akshay Durgule, Narayan Thakur Editing: Ravi Varma, Dinesh Shetty Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Watch and learn how to make crispy Jeera Butter / Jeera Biscuits at home from our chef Archana on Ruchkar Mejwani Jeera Butter is an easy and quick tea time snack where all purpose flour is mixed in soft butter, salt and cumin seeds. Ingredients: 200 gms All Purpose Flour 150 gms White Butter 1 & 1/2 tsp Soda Bicarb 2 tbsp Cumin Seeds 2 tsp Sugar Salt to taste Warm Water, as required Method: - In a large bowl add all purpose flour, white butter, soda bicarb, cumin seeds, salt and sugar. Mix everything well. - Add warm water as required and make a dough. - Keep this dough aside for 10 minutes. - Pre heat the oven for 5 minutes. - Make small portions of the dough and arrange them on the baking tray. - Bake the jeera butter in an oven on 160 degree Celsius for 25 minutes. - Jeera Butter / Jeera biscuits are ready to snack on! Director: Narayan Thakur Camera: Pratik Gamare, Spandan Rout, Akshay Sawant Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn how to make Egg / Anda Paratha that is a quick and healthy breakfast recipe. Our chef Archana brings you this delicious recipe with a different twist! Egg Paratha makes a great lunchbox recipe for kids and adults too! Share on Facebook: https://goo.gl/oMKuq9 Tweet about this: https://goo.gl/e5W1Y9 Share on G+ : https://goo.gl/fPSGV7 Ingredients: 4 Boiled Eggs 1 Cup Wheat Flour 3 to 4 Green Chillies, chopped 1 tbsp Coriander - Ginger - Garlic paste 1 Tomato, chopped 1/2 tsp Black Pepper Powder Coriander Leaves 2 to 3 tsp Oil Salt to taste Water साहित्य: ४ अंडी, उकडलेली १ कप गव्हाचे पीठ ३-४ हिरव्या मिरच्या १ tbsp कोथिंबीर आलं लसूण पेस्ट १ टोमॅटो १/२ tsp काळी मिरी पावडर कोथिंबीर २-३ tsp तेल मीठ पाणी Method: To make the Egg Stuffing - In a pan, heat some oil. Add green chillies, coriander - ginger - garlic paste, coriander leaves, tomato, black pepper powder and salt. Mix all the ingredients well. Cover the pan with a lid & let the tomato cook. - Once the tomato is done, add the grated eggs. Mix everything for a minute and switch off the flame. - Remove the egg mixture in a plate and allow it to cool down completely. To make the parathas - In a large bowl add flour, oil, salt & some water. Make a soft dough. - Make small size round balls to make flat rotis. - Fill the egg stuffing mixture in the rotis and seal the edges as shown in the video. - Heat up some oil on a pan. Roast the parathas till they show brown spots. - Chop them into two and serve them with coconut chutney. Anda Paratha Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Vaibhav Dhandha, Suchandra Basu Editing: Kishor Rai Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Tambda Rassa is an authentic Kolhapuri non vegetarian red curry dish made with Chicken and a lots of aromatic spices. Tambda Rassa/ Kombdi Rassa is very popular all over Maharashtra. Our chef Archana, brings you the delightful recipe which is very simple and quick to make! Share on Facebook: http://goo.gl/St4XGB Tweet about this: http://goo.gl/fHEcjg Share on G+ : http://goo.gl/98sucf Ingredients: 400 gms Chicken 1 Tomato, chopped 1 tbsp Kashmiri Red Chilli Powder 1 tbsp Mix Masala 1 tsp Coriander Seeds powder 1/4 Cup Oil Salt to taste 4 Cups Water For Marination: Paste of Coriander, Ginger & Garlic (1/2 Cup) For Gravy: Paste of Grated Dry coconut, Grated Coconut, Shahjeera, Cinnamon, Cloves, Black Pepper, Sesame Seeds, Khaskhas, Cashews & Coriander Seeds (1 Cup) साहित्य: ४०० gms चिकन १ टोमॅटो १ tbsp काश्मिरी लाल मिरची पावडर १ tbsp Mix मसाला १ tsp धणे पावडर १/४ कप तेल मीठ ४ कप पाणी चिकनला लावायचा मसाला: कोथिंबीर, आलं लसूण पेस्ट (१/२ कप) ग्रेवीसाठी: सुका नारळ, ओला नारळ, शाहजिरं, दालचिनी, लवंग, काळं मिरी, तीळ, खसखस, काजू आणि धणे (१ कप) Method: - Coat the chicken with the above given paste and salt & let it marinate for about 15 to 20 mins. - In a pan, add oil. Then add tomato & the gravy paste. Mix everything well. - Add water and again mix everything well. - Then add kashmiri red chilli powder, mix masala & coriander seeds powder. Mix well. - Add the marinated chicken and some more water. - Allow the curry to boil & let the chicken cook. - Once the oil begins to appear on the gravy, your dish is ready. - Garnish it with coriander leaves and serve the Tambda Rassa piping hot! Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Vaibhav Dhandha, Suchandra Basu Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Have you ever tried the delectable restaurant style chicken tikka masala at home? Chef Archana Arte brings you a simple recipe of this popular non veg delight that is irresistible and is the best alternative to the regular veggies for meal. Share on Facebook: http://goo.gl/YitK4X Tweet about this: http://goo.gl/uU7lVs Share on G+ : http://goo.gl/ES4uN7 Ingredients: For Marination 250 gms Boneless Chicken 2-3 tbsp Curd Tandoor Food Colour (Orange) 1 tsp Kashmiri Red Chilli Powder 1 tsp Mix Masala 1 tbsp Ginger Garlic Paste Salt to taste For Gravy 1 Onion smashed 1 tsp Ginger Garlic Paste Coriander Leaves 1 tsp Kashmiri Red Chilli Powder 1 tsp Mix Masala 3 tsp Cashew Powder Water Salt 2 tbsp Oil साहित्य २५० gms चिकन 2-3 tbsp दही तंदूर अन्न रंग (केशरी) 1 tsp काश्मिरी लाल मिरची पावडर 1 tsp मिक्स मसाला 1 tsp आले लसूण पेस्ट चवीपुरते मिठ रस्श्यासाठी: १ मोठ्या कांद्याची पेस्ट 1 tsp आले लसूण पेस्ट कोथिंबीर 1 tsp काश्मिरी लाल मिरची पावडर 1 tsp मिक्स मसाला 3 tsp काजू पावडर पाणी मीठ 2 tsp तेल Method: For Marination - Take boneless chicken in a large bowl, add curd, kashmiri red chilli powder, mix masala, ginger garlic paste, tandoor colour & salt. Mix all the ingredients well. - In a pan, cook the marinated chicken for 5-10 mins without oil or ghee. - Once the marinate in the chicken dries, take it off the flame and let it cool down completely. For Gravy - In a pan, add oil & ginger garlic paste. Roast the ginger garlic paste for 2 mins. - Then add onion paste, coriander leaves, kashmiri red chilli powder, mix masala, salt, cashew powder. Mix all the ingredients well. - Add some water when the gravy thickens. Then add kitchen king masala & tandoor colour. Mix everything well. - Cover it with a lid and let the gravy simmer on a low flame. - Meanwhile, to get the tandoori flavor, place the cooled chicken pieces on a skewer and roast them on gas till the chicken gets black outer line. - Add the roasted chicken pieces to the gravy and mix well. - Add some water and cover it. Let the gravy simmer for 5 mins. - Serve the hot Chicken Tikka Masala with Butter Naan or Roti. Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Narayan Thakur Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn how to make Mumbai style Pav Bhaji recipe from our Chef Archana in Marathi! Pav Bhaji is a popular spicy vegetarian street food loved by all! Try this easy and tasty recipe at home! Share on Facebook: https://goo.gl/JFQvmn Tweet about this: https://goo.gl/KVxI0x Share on G+ : https://goo.gl/r6gZuD Ingredients: 4 to 5 Potatoes, boiled & mashed 3 to 4 Onions, chopped 4 Tomatoes, chopped 2 Capsicums, chopped 1 Cup Cauliflower & Green Peas, boiled 1 tbsp Ginger Garlic paste 1 tsp Turmeric Powder 1 tbsp Mix Masala 1 tbsp Pav Bhaji Masala 1 tsp Raw Mango Powder 1/4th tsp Orange Red Colour 3 to 4 tbsp Oil 3 tbsp Butter Salt to taste Water साहित्य: (भाज्या आपल्या आवडीनुसार घेणे) ४-५ बटाटे, उकडून कुस्करलेले ३-४ कांदे, चिरलेले ४ टोमॅटो, चिरलेले २ भोपळी मिरच्या, चिरलेल्या १ कप फुलगोबी, मटार उकडलेले १ tbsp आलं लसूण पेस्ट १ tsp हळद १ tbsp Mix मसाला १ tbsp पाव भाजी मसाला १ tsp आमचूर पावडर १/४ tsp खायचा केशरी लाल रंग ३-४ tbsp तेल ३ tbsp बटर मीठ पाणी Method: - In a large pan, add oil and butter. Once the butter and oil is hot add ginger garlic paste and saute for a minute. - Then add onions & tomatoes. Mix everything well till the tomatoes become soft. - Add capsicum and salt. Let everything cook well. - Then add turmeric powder, mix masala, pav bhaji masala, raw mango powder & orange red colour. Mix all the ingredients well. - Add boiled cauliflower and green peas. - With the help of a masher, mash the cauliflower and green peas. - Then add boiled potatoes and mash them into the bhaji. - Add some water and mix well. - Add some butter and let the bhaji simmer for 10 to 15 mins. - Mumbai style Pav Bhaji is ready. Serve the bhaji with Pav slashed with butter! Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn how to make dough for chapati & how to roll perfect round soft chapati / fulka / roti from our chef Archana on Ruchkar Mejwani. Chapati or Poli is a type of Indian flat bread mostly eaten with sabzi, gravy vegetable or dal. Ingredients: 2 Cups Wheat Flour A pinch of Salt 1 tbsp Oil Water as required Ghee Method: - In a large bowl add wheat flour, salt & oil. Mix everything. - Add water as required and make a medium soft dough. Knead the dough well. - Apply little oil to the dough and let it rest for 5 minutes before we start rolling out the chapatis. - Make small portions of the dough. - Take a small portion and start rolling out. Apply little oil & flour and fold the sides as shown in the video. - Apply some more flour and start rolling again in circular motion. - Roast the chapati on a hot pan on both the sides. - Apply some oil and Chapati is ready to be served. - Similarly to make fulka, take a small portion of the dough, dip it in the flour and start rolling in circular motion. - Roast the fulka on a pan on one side. Flip it and roast it on the flame till spots appear on the fulka. - Apply some oil / ghee and Fulka is ready to be served. Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Manjeet Katariya Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts