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.
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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
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Ruchkar Mejwani
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.
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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
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Ruchkar Mejwani
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!
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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
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Views: 192888
Ruchkar Mejwani
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.
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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
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Views: 184385
Ruchkar Mejwani
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
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Views: 512746
Ruchkar Mejwani
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.
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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
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Views: 194666
Ruchkar Mejwani
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
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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
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Views: 309884
Ruchkar Mejwani
Learn how to make Zunka - a spicy Maharashtrian vegetarian main course recipe from our chef Archana on Ruchkar Mejwani.
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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
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Views: 1091628
Ruchkar Mejwani
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
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Views: 108627
Ruchkar Mejwani
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.
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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
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Views: 155195
Ruchkar Mejwani
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
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Views: 126058
Ruchkar Mejwani
Mix Masala is a blend of Indian spices commonly used in both vegetarian as well as non vegetarian recipes!
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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
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Views: 499672
Ruchkar Mejwani
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
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Views: 180107
Ruchkar Mejwani
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!
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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
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Views: 319739
Ruchkar Mejwani
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.
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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
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Views: 67236
Ruchkar Mejwani
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.
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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
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Views: 69743
Ruchkar Mejwani
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
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Views: 220054
Ruchkar Mejwani
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.
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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
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Views: 177606
Ruchkar Mejwani
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
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Views: 148588
Ruchkar Mejwani
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
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Views: 179344
Ruchkar Mejwani
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!
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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
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Views: 643008
Ruchkar Mejwani
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
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Views: 77177
Ruchkar Mejwani
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
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Views: 310684
Ruchkar Mejwani
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
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Views: 101970
Ruchkar Mejwani
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.
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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
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Views: 1629262
Ruchkar Mejwani
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
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Views: 314936
Ruchkar Mejwani
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.
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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
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Views: 276651
Ruchkar Mejwani
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.
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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
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Views: 440773
Ruchkar Mejwani
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.
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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
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Views: 337507
Ruchkar Mejwani
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
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Ruchkar Mejwani
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.
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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
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Views: 179463
Ruchkar Mejwani
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
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Views: 86927
Ruchkar Mejwani
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
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Views: 114947
Ruchkar Mejwani
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.
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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
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Views: 905225
Ruchkar Mejwani
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.
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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
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Views: 76642
Ruchkar Mejwani
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
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Views: 101114
Ruchkar Mejwani
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
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Views: 288525
Ruchkar Mejwani
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
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Ruchkar Mejwani
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
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Views: 86132
Ruchkar Mejwani
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.
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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
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Ruchkar Mejwani
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
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Ruchkar Mejwani
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.
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Views: 178433
Ruchkar Mejwani
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).
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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
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Views: 134551
Ruchkar Mejwani
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
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Ruchkar Mejwani
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
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Views: 38767
Ruchkar Mejwani
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!
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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
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Views: 88116
Ruchkar Mejwani
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!
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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
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Views: 190664
Ruchkar Mejwani
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.
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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
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Views: 616492
Ruchkar Mejwani
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!
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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
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Views: 609294
Ruchkar Mejwani
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
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Views: 91043
Ruchkar Mejwani