Home
Videos uploaded by user “Yum”
Easy way to make Dragon Chicken
 
01:20
Dragon Chicken Servings - 2 - 3 INGREDIENTS (For Marination) Chicken - 500 grams Salt - 1/2 teaspoon Black pepper - 1 teaspoon Soy sauce - 2 teaspoons Red chili paste - 1 tablespoon Ginger garlic paste - 1 tablespoon Egg - 1 Corn starch - 30 grams All purpose flour - 70 grams (For Sauce) Oil - 35 milliliters Cashews - 35 grams Dry red chili - 3 Onions - 60 grams Bell pepper - 100 grams Ginger garlic paste - 1 tablespoon Red chili paste - 1 tablespoon Ketchup - 150 milliliters Soy sauce - 1 tablespoon Salt - 1/2 teaspoon Sugar - 2 teaspoons Water - 3 tablespoons Coriander - for garnishing PREPARATION (For Marination) 1. In a mixing bowl, add all the ingredients and mix well to combine. 2. Marinate for 15 minutes. 3. Heat sufficient oil in a heavy skillet and deep fry chicken until golden brown. Drain it on an absorbent paper. (For Sauce) 1. Heat 35 milliliters oil in a pot, add 35 grams cashews, 3 dry red chili and fry till the cashew turn golden brown. 2. Add 60 grams onions, 100 grams bell pepper and toss well in the oil. 3. Add 1 tablespoon ginger garlic paste and saute for a minute. 4. Now add 1 tablespoon red chili paste, 150 milliliters ketchup, 1 tablespoon soy sauce, 1/2 teaspoon salt, 2 teaspoons sugar, and mix well. 5. Add 3 tablespoons water and cook this for couple of minutes till the water evaporates and sauce thickens. 6. Now add in the fried chicken and toss well in the sauce. 7. Garnish with coriander. 8. Serve hot.
Views: 102980 Yum
Homemade Cream Roll
 
02:10
Cream Roll Servings 3 - 4 INGREDIENTS All purpose flour - 260 grams Salt - 1/4 teaspoon Vinegar - 1/4 teaspoon Butter - 60 grams Water - 120 milliliters Butter - 280 grams Whipped cream powder - 150 grams Milk - 300 milliliters Butter Cherries PREPARATION 1. In a mixing bowl add 260 grams all purpose flour, 1/4 teaspoon salt, 1/4 teaspoon vinegar, 60 grams butter, 120 milliliters water and knead into a smooth soft dough. Freeze for 20 minutes. 2. Place the 280 grams butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin and freeze for 20 minutes. 3. Take a dough ball and roll out the dough into a large rectangle about 1/2 inch thick. Place the crumbled butter in the center and fold the two ends over and freeze for 20 minutes again. Again freeze the dough after rolling. Repeat this process 3 times. 4. In a mixing bowl, add 150 grams whipped cream powder, 300 millilitres water and mix until it becomes nice and thick. 5. Take 1 sheet of paper and make a cone and cover with aluminium foil. 6. Take a dough and divide into equal parts and roll each piece of dough. 7. Roll the dough ropes around the aluminium cones. 8. Place them on a baking tray and brush with butter. 9. Preheat the oven to 400°F/200°C. Bake for 20 minutes or until golden. 10. Remove and keep until they are completely cooled. 11. After cooling, gently remove the cones. 12. Fill the cones with frosting. 13. Garnish with a cherry. 14. Serve.
Views: 49869 Yum
Yogurt Chicken Roast | Yogurt-Marinated Roast Chicken | yogurt chicken recipes
 
01:54
Yogurt Chicken Roast Servings - 2 - 3 INGREDIENTS Chicken legs - 450 grams Black pepper - to taste Salt - to taste Lemon juice - to taste Yogurt - 370 grams Garlic - 1 tablespoon Coriander - 1 tablespoon Lemon zest - 1/2 teaspoon Chilli flakes - 1 teaspoon Lemon juice - 1 tablespoon Mixed herbs - 1 teaspoon Salt - 1/2 teaspoon Black pepper - 1/2 teaspoon Olive oil - 1 teaspoon Olive oil - for brushing PREPARATION 1. Take chicken legs and make incisions on them. 2. Sprinkle black pepper and salt. Drizzle lemon juice and rub well. 3. Marinate 10 - 15 minutes. 4. In a mixing bowl, add 370 grams yogurt, 1 tablespoon garlic, 1 tablespoon coriander, 1/2 teaspoon lemon zest, 1 teaspoon chilli flakes, 1 tablespoon lemon juice, 1 teaspoon mixed herbs, 1/2 teaspoon salt, 1/2 teaspoon black pepper and mix well. 5. Add the chicken legs, 1 teaspoon olive oil and mix it well. 6. Marinate for 3 hours. 7. Take a baking tray and brush them with olive oil. 8. Place the chicken legs on the tray and apply the leftover marinade on them. Spray some more olive oil on top. 9. Preheat the oven to 350°F/180°C. Bake for 30 minutes. 10. Serve hot.
Views: 39645 Yum
Yummy Samosa Pinwheels
 
01:42
Samosa Pinwheels Servings - 3 - 4 INGREDIENTS Mashed boiled potatoes - 500 grams Cumin - 1/2 teaspoon Ginger paste - 1/2 teaspoon Green chili - 1 teaspoon Turmeric - 1/4 teaspoon Red chili - 1/2 teaspoon Coriander powder - 1 teaspoon Dry mango powder - 1/2 teaspoon Garam masala - 1/2 teaspoon Salt - 1/2 teaspoon Coriander leaves -1 tablespoon (For Dough) All purpose flour - 150 grams Salt -1/4 teaspoon Ghee - 1 teaspoon Carom seeds - 1/4 teaspoon Water - 80 milliliters (For Paste) All purpose flour - 40 grams Water - 100 milliliters PREPARATION 1. In a mixing bowl, add 500 grams mashed boiled potatoes, 1/2 teaspoon cumin, 1/2 teaspoon ginger paste, 1 teaspoon green chili, 1/4 teaspoon turmeric, 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1/2 teaspoon dry mango powder, 1/2 teaspoon garam masala, 1/2 teaspoon salt, 1 tablespoon coriander leaves and mix all the ingredients well. 2. In a mixing bowl, add 150 grams all purpose flour, 1/4 teaspoon salt, 1 teaspoon ghee, 1/4 teaspoon carom seeds, 80 milliliters water and knead it into a smooth soft dough. 3. In a another bowl, add 40 grams all purpose flour, 100 milliliters water and mix well to make a smooth paste. 4. Place the dough and roll it using a rolling pin to make a circle, slightly thicker than chapati. 5. Spread the potato mixture over the chapati and roll it gently. 6. Cut it into 1/2 inch thick pieces. Keep it aside. 7. Dip the pinwheels into all purpose flour paste. 8. Heat sufficient oil in a heavy skillet. Deep fry these till they are brown and crispy from both the sides. Drain it on an absorbent paper. 9. Serve hot with ketchup.
Views: 63753 Yum
Homemade Chilli Soya Chunks
 
01:37
Chilli Soya Chunks Servings - 3 - 4 INGREDIENTS Milk - 100 milliliters Water - 1 litre Soya chunks - 120 grams Ginger garlic paste - 1 tablespoon Red chili - 1 tablespoon Salt - 1/2 teaspoon Corn starch - 3 tablespoon Oil - 45 milliliters Oil - 1 tablespoon Ginger garlic paste - 1 tablespoon Onions - 60 grams Bell pepper - 150 grams Salt - 1/2 teaspoon Sugar - 1 teaspoon Vinegar - 2 teaspoon Red chili sauce - 1 tablespoon Ketchup - 2 tablespoons Green chili sauce - 1 tablespoon Soy sauce - 1 teaspoon Green chili - 2 PREPARATION 1. Heat 100 millilitre milk and 1 litre water in a pan. Bring this to a boil. 2. Add 120 grams soya chunks and switch off the flame. Set aside for 15 - 20 minutes. 3. In a mixing bowl, add 120 grams cooked soya chunks, 1 tablespoon ginger garlic paste, 1 tablespoon red chili, 1/2 teaspoon salt, 3 tablespoons corn starch and mix well. 4. Heat 45 milliliters oil in a heavy skillet, add in the soya and toss well in the oil. Cook till it is golden. Remove it to a bowl. 5. Heat 1 tablespoon oil in a another heavy skillet, add 1 tablespoon ginger garlic paste and saute for a minute. Add 60 grams onions and stir. 6. Add 150 grams bell pepper and stir again. 7. Add 1/2 teaspoon salt, 1 teaspoon sugar, 2 teaspoons vinegar, 1 tablespoon red chili sauce, 2 tablespoons ketchup, 1 tablespoon green chili sauce, 1 teaspoon soy sauce, 2 green chili and mix well. 8. Add in fried soya and toss well in the sauce. Cook for 2 - 3 minutes. 9. Serve hot.
Views: 19744 Yum
Mawa Cake | Mawa Cake recipe | indian mawa cake recipe
 
01:55
Mawa Cake Servings - 3 - 4 INGREDIENTS Condensed milk - 100 grams Butter - 80 milliliters Milk - 50 milliliters All purpose flour - 80 grams Baking powder - 1/2 teaspoon Baking soda - 1/4 teaspoon Mawa/Khoa - 170 grams Cardamom powder - 1/4 teaspoon Milk - 110 milliliters Sugar - 1 tablespoon Milk - 2 tablespoons Saffron - 1/4 teaspoon Almonds - for garnishing Pistachios - for garnishing PREPARATION 1. In a mixing bowl, add 100 grams condensed milk, 80 milliliters butter, 50 milliliters milk and mix it well. 2. Add 80 grams all purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 170 grams mawa/khoa, 1/4 teaspoon cardamom powder and mix it well to make thick batter. 3. Pour the batter into a baking dish. 4. Preheat the oven to 350°F/180°C. Bake for 30 minutes. 5. Take a fry pan, add 110 milliliters milk, 1 tablespoon sugar and mix it well. 6. Bring it to a boil. 7. Take a bowl, add 2 tablespoons milk, 1/4 teaspoon saffron and mix it well. 8. Pour this mixture into the milk and mix it well. 9. Take a toothpick and prick them into cake to make small holes. 10. Pour the saffron milk syrup on top of it. 11. Cut it into pieces. 12. Garnish with almonds and pistachios. 13. Serve.
Views: 13367 Yum
How to Make Kurkure Momos ( Crispy Dumplings )
 
01:35
Kurkure Momos ( Crispy Dumplings ) Servings - 3 - 4 INGREDIENTSAll purpose flour - 100 grams Salt - 1/2 teaspoon Oil - 1 teaspoon Water - 100 milliliters Oil - 2 tablespoons Ginger garlic paste - 1 teaspoon Onions - 50 grams Green chili - 1 teaspoon Carrot - 50 grams Cabbage - 100 grams Cauliflower - 50 grams Bell pepper - 50 grams Salt - 1/2 teaspoon Black pepper - 1/2 teaspoon Corn flakes All purpose flour - 50 grams Water - 150 milliliters PREPARATION 1. In a mixing bowl, add 100 grams all purpose flour, 1/2 teaspoon salt, 1 teaspoon oil and mix well. 2. Add 100 milliliters water and knead it into a smooth soft dough. 3. Cover for 10 - 15 minutes. 4. Heat 2 tablespoons oil in a pan, Add 1 teaspoon ginger garlic paste, 50 grams onions, 1 teaspoon green chili and saute them until they lose raw smell and onions turn translucent. 5. Add 50 grams carrot, 100 grams cabbage, 50 grams cauliflower, 50 grams bell pepper and stir. Cook for 7 - 10 minutes. 6. Add 1/2 teaspoon salt, 1/2 teaspoon black pepper and mix well. 7. Take corn flakes and crush them. In a mixing bowl, add 50 grams all purpose flour, 150 milliliters water and mix well into a fine paste. 8. To make momos, dust with flour. Take a medium sized ball from dough and make a thin circle. 9. Place a tablespoon of the prepared vegetable filling in the center of each rolled out circle. Do not overstuff as it will be difficult to form a neat half moon shape. 10. Lift one side of the edge and start pleating. (see video) 11. Start folding and forming the pleats one by one. Towards the end, join the pleats in the center. 12. Take a momos and dip in all purpose flour paste and then roll them in corn flakes. 13. Heat sufficient oil in a heavy skillet. Add the momos to hot oil and deep fry till golden brown and crisp. 14. Drain on absorbent paper. 15. Serve hot with chili sauce.
Views: 17985 Yum
How to Make 4 Ways French Fries
 
03:12
4 Ways French Fries Servings - 2 (Mediterranean French Fries) INGREDIENTS Potatoes - 600 grams Sesame seeds - 40 grams Thyme - 1/2 teaspoon Oregano - 1/2 teaspoon Basil - 1/2 teaspoon Cumin powder - 1/2 teaspoon Cinnamon powder - 1/4 teaspoon Salt - 1/2 teaspoon PREPARATION 1. Take 600 grams potatoes and cut it into potato fingers and boil. 2. Put it into a zip bag and freeze overnight. 3. Heat sufficient oil in deep fryer and deep fry french fries till crisp. 4. Take a pan, add 40 grams sesame seeds, 1/2 teaspoon thyme, 1/2 teaspoon oregano, 1/2 teaspoon basil and stir for 3 - 5 minute. 5. Transfer it into a blender, add 1/2 teaspoon cumin, 1/4 teaspoon cinnamon, 1/2 teaspoon salt and blend it to a fine powder. 6. Heat non stick pan, add fries and sufficient amount of mediterranean powder and mix well. 7. Serve hot with ketchup. (Peri Peri French Fries) INGREDIENTS Red chili powder - 1 teaspoon Cayenne Pepper - 1 teaspoon Red chilli flakes - 1 teaspoon Stock cubes - 1 tablespoon Garlic powder -1 teaspoon Chaat masala - 1/4 teaspoon Salt - 1/2 teaspoon PREPARATION 1. Take 600 grams potatoes and cut it into potato fingers and boil. 2. Put it into a zip bag and freeze overnight. 3. Heat sufficient oil in deep fryer and deep fry french fries till crisp. 4. In a blender add 1 teaspoon red chili, 1 teaspoon cayenne pepper, 1 teaspoon red chilli flakes, 1 tablespoon stock cubes, 1 teaspoon garlic powder, 1/4 teaspoon chaat masala, 1/2 teaspoon salt and blend it to a fine powder. 5. In a mixing bowl add fries and sufficient amount of peri peri powder mix and toss. 6. Serve hot with ketchup. (Molaga Podi French Fries) INGREDIENTS Sesame seeds - 40 grams Split black gram - 60 grams Roasted split gram - 60 grams Split Bengal gram - 60 grams Mustard seeds - 80 grams Dry red chili - 10 Asafoetida - 1/8 teaspoon Jaggery powder - 2 tablespoons Salt -1 tablespoon PREPARATION 1. Take 600 grams potatoes and cut it into potato fingers and boil. 2. Put it into a zip bag and freeze overnight. 3. Heat sufficient oil in deep fryer and deep fry french fries till crisp. 4. Dry roast 40 grams sesame seeds, 60 grams split black gram, 60 grams roasted split gram, 60 grams split bengal gram, 80 grams mustard seeds, 10 dry red chili for 30 seconds. 5. Transfer it into a blender, add 1/8 teaspoon asafoetida, 2 tablespoons jaggery powder, 1 tablespoon salt and blend it to a fine powder. 6. In a mixing bowl add fries and sufficient amount of Molaga Podi powder mix and toss well. 7. Serve hot with ketchup. (Salty French Fries) INGREDIENTS Salt - 1 tablespoon PREPARATION 1. Take 600 grams potatoes and cut it into potato fingers and boil. 2. Put it into a zip bag and freeze overnight. 3. Heat sufficient oil in deep fryer and deep fry french fries till crisp. 4. Transfer it into a mixing bowl and sprinkle 1 tablespoon salt and mix well. 5. Serve hot with ketchup.
Views: 27144 Yum
How to Make Veg Manchurian
 
01:21
Veg Manchurian Servings - 3 - 4 INGREDIENTS Minced carrots - 100 grams Minced cabbage - 100 grams Minced cauliflower - 100 grams Salt - 2 teaspoons, divided Refined flour - 30 grams Corn flour - 30 grams Water - 200 milliliters, divided Oil - for frying Olive oil - 2 tablespoons Ginger - 1 1/2 teaspoons Garlic - 1 tablespoon Onions - 50 grams Green chili - 1 tablespoon Green chili sauce - 1 teaspoon Red chili sauce - 1 teaspoon Soy sauce - 1 teaspoon Vinegar - 1 tablespoon Ketchup - 50 milliliters Corn flour paste - 1 tablespoon PREPARATION 1. In a mixing bowl, add 100 grams minced carrots, 100 grams minced cabbage, 100 grams minced cauliflower, 1 teaspoon salt, 30 grams refined flour, 30 grams corn flour and 50 milliliters of water. Mix the mixture well. 2. Shape the mixture into lemon sized balls. 3. Heat sufficient oil in a heavy skillet and deep fry vegetable balls until golden brown. Drain on absorbent paper. 4. Heat 2 tablespoons of olive oil in a pan. Add 1 1/2 teaspoons ginger, 1 tablespoon garlic, 50 grams onions, 1 tablespoon green chili and stir. Add 150 milliliters of water, 1 teaspoon salt, 1 teaspoon green chili sauce, 1 teaspoon red chili sauce, 1 teaspoon soy sauce, 1 tablespoon vinegar and 50 milliliters of ketchup. Bring mixture to boil, let it boil for a minute. 5. Add the fried vegetable balls, 1 tablespoon corn flour paste and mix well. Cook for 2 - 3 minutes or until the sauce starts to thicken, keep stirring continuously. 6. Garnish with scallion greens.
Views: 11252 Yum
Chicken Bhuna Masala |  Chicken Bhuna Masala Recipe
 
01:50
Chicken Bhuna Masala Servings - 2 - 3 INGREDIENTS Yogurt - 200 grams Coriander - 20 grams Ginger - 1 tablespoon Garlic - 1 1/2 tablespoons Green chili - 1/2 tablespoon Black cardamom - 2 pods Green cardamom - 4 pods Cinnamon stick - 1 inch Black peppercorns - 1/2 teaspoon Mace strand - 1 Cloves - 4 pods Oil - 100 milliliters Onions - 310 grams Salt - 1 teaspoon Tomato - 325 grams Chicken - 950 grams Red chili - 1 tablespoon Coriander powder - 1 tablespoon Salt - 1 tablespoon Dried fenugreek leaves - 1 tablespoon Garam masala - 1 tablespoon Coriander - for garnishing PREPARATION 1. In a bowl, add 200 grams yogurt, 20 grams coriander and mix it well. Keep aside. 2. In a blender, add 1 tablespoon ginger, 1 1/2 tablespoons garlic, 1/2 tablespoon green chili, 2 pods black cardamom, 4 pods green cardamom, 1 inch cinnamon stick, 1/2 teaspoon black peppercorns, 1 mace strand, 4 pods cloves and blend well. Keep aside. 3. Heat 100 milliliters oil in a heavy skillet, add blended mixture in it and stir well. 4. Add 310 grams onions and fry till translucent. 5. Then, add 1 teaspoon salt, 325 grams tomato and saute till it turns soft and pulpy. 6. Add 950 grams chicken and mix it well. 7. Now, add 1 tablespoon red chili, 1 tablespoon coriander a powder and mix it well. 8. The, add the yogurt coriander mixture, 1 tablespoon salt, 1 tablespoon dried fenugreek leaves in it and again mix it well. 9. Cover it with lid and cook for 10 minutes. 10. Open the lid and stir well. Add 1 tablespoon garam masala and mix it well. 11. Cook for another 12 - 15 minutes. 12. Serve.
Views: 6502 Yum
Homemade Paneer Roll
 
01:51
Paneer Roll Servings 3 - 4 INGREDIENTS Oil - 1 tablespoon Garlic - 1 tablespoon Onions - 60 grams Bell pepper - 150 grams (yellow, red , green) Salt - 1/2 teaspoon Black pepper - 1/4 teaspoon Chilli flakes - 1/2 teaspoon Garam masala - 1/4 teaspoon Chilli sauce - 1 tablespoon Tomato sauce - 1 tablespoon Paneer - 180 grams Oil (For dressing) Tortilla Sriracha sauce Garlic mayonnaise Mustard sauce Lettuce PREPARATION 1. Heat 1 tablespoon oil in a pan, add 1 tablespoon garlic and stir. 2. Add 60 grams onions and stir until they brown. 3. Add 150 grams bell pepper (red, yellow , green) and cook for 3 - 5 minutes. 4. Add 1/2 teaspoon salt, 1/4 teaspoon lack pepper, 1/2 teaspoon chilli flakes, 1/4 teaspoon garam masala and mix well. 5. Add 1 tablespoon chilli sauce, 1 tablespoon tomato sauce, 180 grams paneer and mix well to combine. Cook for 3 - 5 minutes. 6. Brushing pan with oil and roast tortilla from both the sides. 7. Spread filling on the toasted tortilla, Sriracha sauce, garlic mayonnaise, mustard sauce and lettuce. 8. Now fold it from the side, and from the below. 9. Serve.
Views: 11786 Yum
Fruit Custard
 
01:35
Fruit Custard Servings - 2 - 3 INGREDIENTS Custard powder - 100 grams Milk - 250 milliliters Milk - 1.5 litres Sugar - 200 grams Pomegranate - 150 grams Grapes - 300 grams Black grapes - 300 grams Banana - 170 grams Apple - 130 grams PREPARATION 1. In a mixing bowl, add 100 grams custard powder, 250 milliliters milk and mix well to combine. 2. Boil 1.5 litres milk in a deep pan, add 200 grams sugar and bring it to boil. $. Add custard powder mixture and mix it well till it thickens. 3. Transfer it to a mixing bowl. 4. Refrigerate it for 1 hour. 5. Add 150 grams pomegranate, 300 grams grapes, 300 grams black grapes, 170 grams banana, 130 grams apple and mix well to combine. 6. Serve.
Views: 7255 Yum
Easy way to make Mango Chicken Curry
 
01:18
Mango Chicken Curry Servings - 3 - 4 INGREDIENTS Oil - 2 tablespoons Onions - 170 grams Red Bell Pepper - 70 grams Garlic - 1 teaspoon Ginger - 2 tablespoons Curry Powder - 2 tablespoons Cumin Powder - 1/2 tablespoon White Vinegar - 2 tablespoons Coconut Milk - 420 milliliters Mangoes - 380 grams, divided Boneless Chicken - 560 grams Golden Raisins - 60 grams Salt - 1/2 teaspoon Black Pepper - 1/4 teaspoon Coriander - for garnishing PREPARATION 1. Heat 2 tablespoons oil in a pot, add 170 grams onions, 70 grams red bell pepper and stir. 2. Add 1 teaspoon garlic, 2 tablespoons ginger and saute until the onions turn soft and light golden brown. 3. Add 2 tablespoons curry powder, 1/2 teaspoon cumin, 2 tablespoons white vinegar, 420 mililiters coconut milk, 190 grams mangoes and mix well. Bring it to a boil. 4. Remove it from heat. Add it into a blender and blend it into a smooth puree. 5. Pour the mixture into the pot, add 560 grams boneless chicken, 60 grams raisins and mix well. Cover the pot and let cook for 8 - 10 minutes. 6. Add 190 grams mangoes, 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix well. 7. Garnish with coriander. 8. Serve with rice.
Views: 15070 Yum
Homemade Lemon Chicken
 
01:29
Lemon Chicken Servings - 2 - 3 INGREDIENTS Chicken - 700 grams Salt - 1 1/2 teaspoons Black pepper - 1 teaspoon Corn flour - 25 grams Garlic paste - 1 tablespoon Oil - 3 tablespoons Lemon juice - 3 tablespoons Water - 2 tablespoons Sugar - 1 teaspoon Salt - 1/4 teaspoon Black pepper - 1/4 teaspoon Lemon zest - 1 teaspoon Butter - 1 tablespoon Corn flour - 1 tablespoon Water - 2 tablespoons PREPARATION 1. In a mixing bowl, add 700 grams chicken, 1 1/2 teaspoons salt, 1 teaspoon black pepper, 25 grams corn flour, 1 tablespoon garlic paste and mix all the ingredients well. 2. Marinate for 20 minutes. 3. Heat 3 tablespoons oil in a heavy skillet and add marinated chicken in it. Stir well. 4. Cover it with a lid and cook for 10 - 20 minutes or the chicken is cooked. 5. Transfer it into a bowl and keep aside. 6. Take a another heavy skillet, add 3 tablespoons lemon juice, 2 tablespoons water, 1 teaspoon sugar, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon lemon zest, 1 tablespoon butter and stir well. 7. Now, add the cooked chicken in it and mix it well. 8. In a bowl, add 1 tablespoon corn flour, 2 tablespoons water and mix well to make paste. 9. Add the paste in it and mix well. 10. Serve.
Views: 7782 Yum
Besan stuffed karela | besan stuffed karela recipe | bharwa karela with besan
 
02:39
Besan Stuffed Karela Servings - 2 - 3 INGREDIENTS Bitter gourd - 250 grams Salt Oil - 2 tablespoons Cumin - 1 teaspoon Asafoetida - 1/8 teaspoon Ginger paste - 1 teaspoon Gram flour - 35 grams Coriander powder - 2 teaspoons Fennel powder - 2 teaspoons Turmeric - 1/2 teaspoon Dry mango powder - 1 teaspoon Red chili - 1/4 teaspoon Salt - 1 teaspoon Oil - 80 millilitre PREPARATION 1. Take 250 grams bitter gourd and wash them. Cut, peel and chop the gourds. Remove the stalk from both ends and rub the knife to scrap the skin. Slit in the center keeping it joined at the back. Cut the gourd and remove off the seeds and pith from it. 2. Take some salt and use 1/2 teaspoon salt from it. Apply some salt inside and outside the gourd. Keep the salt coated gourd aside for 30 minutes. 3. Take the scrap and pith in a separate bowl and add 1/4 teaspoon to it and mix. Keep aside the scraps as well and after 30 minutes wash them. 4. Wash the gourds nicely to remove the salt. Squeeze off the water from the gourds and place them in a plate. Wash the salt coated gourd scrap and pith as well. Sieve it like this with a strainer. 5. Heat 2 tablespoons oil in a pan, add 1 teaspoon cumin, 1/8 teaspoon asafoetida, 1 teaspoon ginger paste and saute for 2 - 3 minutes. 6. Add 35 grams gram flour and roast until it changes in color. 7. Now, add the washed scrap and pith into it and mix well. 8. Add 2 teaspoons coriander powder, 2 teaspoons fennel powder, 1/2 teaspoon turmeric, 1 teaspoon dry mango powder, 1/4 teaspoon red chili, 1 teaspoon salt and mix it well. 9. Transfer this mixture into a bowl and allow it to cool. 10. Open the gourd and stuff it with this mixture. Press gently and close nicely. 11. Heat 80 millilitre oil in a pan, add the stuffed bitter melon in it and cover it with a lid. 12. Cook for 5 - 7 minutes, flip the sides of bitter melon and cook from all the sides until they get brown in color. 13. When they are roasted from all sides turn off the heat. 14. Serve.
Views: 5688 Yum
Subz-E-Biryani
 
02:19
Subz-E-Biryani Servings - 3 - 4 INGREDIENTS (Prepping rice) Rice - 300 grams water (For cooking rice) Water - 500 milliliters Cardamoms - 3 Black cardamom - 1 Cloves - 3 Cinnamon - 1 inch Bay leaf - 1 Mace strands - 2 Salt - 1/2 teaspoon (For cooking biryani) Ghee - 3 tablespoons Cumin seeds - 1 teaspoon Bay leaf - 1 Cardamom - 3 Cloves - 3 Black cardamom - 1 Cinnamon - 1 inch Onions - 100 grams Ginger - 1 1/2 tablespoons Garlic - 1 tablespoon Green chili - 2 Red chili - 1 teaspoon Turmeric - 1/2 teaspoon Green peas - 80 grams Carrot - 100 grams Beans - 50 grams Potatoes - 100 grams Cauliflower - 150 grams Mushroom - 85 grams Bell pepper - 60 grams Salt - 1 teaspoon Yogurt - 270 grams Almonds - 2 tablespoons Cashews - 2 tablespoons Raisins - 1 tablespoon (For assembling) Warm milk - 5 tablespoons Saffron 1/4 teaspoon Mint leaves Coriander leaves PREPARATION 1. Soak 300 grams rice for 30 minutes and keep aside. (Cooking rice) 1. Take a deep pan, add 500 milliliters water. 2. When the water becomes hot, add 3 cardamoms, 1 black cardamom, 3 cloves, 1 inch cinnamon, 1 bay leaf, 2 mace strands. 3. Bring the water to a boil, then add soaked rice and cook for 15 - 20 minutes. 4. Drain the rice in a colander and keep aside. (Preparing briyani gravy) 1. Heat 3 tablespoons ghee in a heavy skillet, add 1 teaspoon cumin seeds, 1 bay leaf, 3 cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon and stir. 2. Add 100 grams onions and saute them on a medium heat. 3. Add 1 1/2 tablespoons ginger, 1 tablespoon garlic, 2 green chili and stir well 4. Add 1 teaspoon red chili, 1/2 teaspoon turmeric, 80 grams green peas, 100 grams carrot, 50 grams beans, 100 grams potatoes, 150 grams cauliflower, 85 grams mushroom, 60 grams bell pepper, 1 teaspoon salt and mix well. 5. Add 270 grams yogurt, water and cook for 15 - 20 minutes. 6. Add 2 tablespoons almonds, 2 tablespoons cashews, 1 tablespoon raisins and mix. Keep aside. (Assembling and layering veg biryani) 1. Now in a thick pan, Layer half of the gravy first then layer half of the rice. 2. Sprinkle coriander leaves, mint leaves and saffron milk. 3. Now cover the pan with aluminium foil. 4. Keep the cover biryani on the tava .Keep the heat to the lowest and cook for 8 - 10 minutes. 5. Serve.
Views: 5926 Yum
Homemade Milk Cake Recipe
 
01:04
Milk Cake Servings - 3 - 5 INGREDIENTS Milk - 3 litres Lemon juice - 2 tablespoons, divided Cardamom - 1 teaspoon Ghee - 1 tablespoon Sugar - 250 grams Oil Almonds - for garnishing PREPARATION 1. Add 3 litres of milk in a heavy skillet. Bring it to a boil, add 2 tablespoons lemon juice and stir until the milk begins to curdle. 2. Add 1 teaspoon cardamom, 1 tablespoon ghee and 250 grams sugar. Mix well and continue to cook till the mixture begins to leave the sides of the skillet. 3. Spread out this mixture onto a greased tray in a layer. 4. Cover overnight. 5. Cut it into desired shape. 6. Serve.
Views: 23927 Yum
Easy way to make Paneer Cheese Toast
 
01:13
Paneer Cheese Toast Servings - 3 - 4 INGREDIENTS Oil - 1 1/2 tablespoons Cumin - 1/2 teaspoon Onions - 90 grams Green chilli - 1 teaspoon Ginger paste - 1 teaspoon Tomato - 90 grams Turmeric - 1/4 teaspoon Salt - 1/2 teaspoon Red chili powder - 1/2 teaspoon Garam masala - 1/2 teaspoon Paneer - 170 grams Fenugreek - 1/2 teaspoon Coriander - 1 1/2 tablespoons Bread slices Mozzarella cheese Red chilli flakes PREPARATION 1. Heat 1 1/2 tablespoons oil in a pan, add 1/2 teaspoon cumin, 90 grams onions and saute well until the onions turn golden brown. 2. Add 1 teaspoon green chili, 1 teaspoon ginger paste and saute for 4 - 5 minutes. 3. Add 90 grams tomato, 1/4 teaspoon turmeric, 1/2 teaspoon salt, 1/2 teaspoon garam masala, 1/2 teaspoon red chili and mix well until well combined. 4. Add 170 grams paneer, 1/2 teaspoon fenugreek, 1 1/2 tablespoons coriander and saute for a minute. 5. Take a bread slice and apply a paneer bhurji, mozzarella cheese and red chilli flakes over it. 6. Preheat the oven 330°F/170°C. Bake for 7 - 10 minutes or until golden. 7. Serve.
Views: 8424 Yum
Chutney Bombs | Chutney Bombs Recipe
 
01:29
Chutney Bombs Servings - 2 - 3 INGREDIENTS (For Chutney) Shredded coconut - 70 grams Coriander - 15 grams Ginger - 15 grams Garlic - 2 cloves Green chili - 2 Lemon juice - 1 tablespoon Salt - 1 teaspoon (Rest of the Ingredients) Boiled potatoes - 225 grams Soaked flattened rice - 160 grams Grated paneer - 70 grams Salt - 1/2 teaspoon Cumin - 1/2 teaspoon Garam masala - 1/4 teaspoon Red chili - 1/4 teaspoon All purpose flour paste - for coating Bread crumbs - for coating Oil - for frying PREPARATION (For Chutney) 1. Ina blender, add 70 grams shredded coconut, 15 grams coriander, 15 grams ginger, 2 cloves garlic, 2 green chili, 1 tablespoon lemon juice, 1 teaspoon salt and blend well. 2. Transfer this mixture into a bowl. Keep aside. (Rest of the Preparation) 1. In a mixing bowl, add 225 grams boiled potatoes, 160 grams soaked flattened rice, 70 grams grated paneer, 1/2 teaspoon salt, 1/2 teaspoon cumin, 1/4 teaspoon garam masala, 1/4 teaspoon red chili and mix all the ingredients well. 2. Now, take some mixture on your palm and flatten it little bit. 3. Place some coconut coriander mixture on it and cover it nicely. 4. Dip it in all purpose flour paste and roll them in bread crumbs. 5. Heat sufficient oil in a heavy skillet and deep fry these till golden brown and crispy. Drain it on an absorbent paper. 6. Serve hot with ketchup.
Views: 4473 Yum
Paneer Shanghai Rolls
 
01:25
Paneer Shanghai Rolls Servings - 3 - 4 INGREDIENTS Paneer - 150 grams Boiled potatoes - 150 grams Green beans - 45 grams Carrot - 50 grams Green chili - 2 teaspoons Coriander - 2 tablespoons Gram flour - 2 tablespoons Red chili - 1 teaspoon Cumin powder - 1/2 teaspoon Garam masala - 1/4 teaspoon Salt - 1 teaspoon Turmeric - 1/4 teaspoon Cashew powder - 25 grams All purpose flour paste Spring roll sheets Oil - for frying PREPARATION 1. In a mixing bowl, add all the ingredients except all purpose flour paste and spring roll sheets. 2. Mix all the ingredients well. 3. Take some mixture in your hand and shape them into a cylindrical shape. 4. Now, take a spring roll sheet. Place the paneer mixture on top of it and start placing in the bottom portion of the sheet, leaving about a inch from the bottom. Bring the sides to the center, pull up the bottom and start rolling. 5. Just before rolling it all up, apply some all purpose flour paste in the top area and roll it tightly. 6. Dice these up diagonally with a sharp knife. 7. Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper. 8. Serve hot with ketchup.
Views: 4334 Yum
Indian Style Veg Tacos
 
02:55
Indian Style Veg Tacos Servings 3 - 4 INGREDIENTS All purpose flour - 160 grams Wheat flour - 160 grams Fenugreek - 1 1/2 tablespoons Turmeric - 1/4 teaspoon Coriander powder - 1/2 teaspoon Cumin powder - 1/2 teaspoon Red chili - 1/2 teaspoon Asafoetida - 1/4 teaspoon Green chili - 1 1/2 tablespoons Salt - 1 teaspoon Oil - 2 tablespoons (divided) Water - 70 millilitres Mustard seeds - 1/2 teaspoon Fennel seeds - 1 tablespoon Asafoetida - 1/4 teaspoon Green chili - 1 1/2 tablespoons Boiled potatoes - 350 grams Turmeric - 1/4 teaspoon Salt - 1/2 teaspoon Coriander - 2 tablespoons Sugar - 1/2 teaspoon Lemon juice - 1 tablespoon Mint chutney - 80 grams Mayonnaise - 2 tablespoons Cabbage - 30 grams Cucumber - 40 grams Tomato - 50 grams Onions - 30 grams Bell pepper - 50 grams Salt - 1/2 teaspoon Lemon juice - 1 tablespoon PREPARATION 1. In a mixing bowl, add 160 grams plain flour, 160 grams wheat flour, 1 1/2 tablespoons fenugreek, 1/4 teaspoon turmeric, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon red chili, 1/4 teaspoon asafoetida, 1 1/2 tablespoons green chili, 1 teaspoon salt, 1 tablespoon oil, 70 millilitres water and knead into a smooth soft dough. 2. Apply the oil on board and take a small round ball of dough. 3. Roll them with rolling pin and cut into disc shape. 4. Prick them with fork. 5. Roast the taco for 10 - 15 sec on both sides. 6. Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper. 7. Keep on napkin, take the taco holder and fold them. 8. Heat 1 tablespoon oil in a pan, add 1/2 teaspoon mustard seeds, 1 tablespoon fennel seeds, 1/4 teaspoon asafoetida and stir. 9. Add 1 1/2 tablespoon green chili, 350 grams boiled potatoes and mix. Cook 3 - 5 minutes. 10. Add 1/4 teaspoon turmeric, 1/2 teaspoon salt, 2 tablespoon coriander, 1/2 teaspoon sugar and mix again. 11. Add 1 tablespoon lemon juice and mix well to combine. 12. In a mixing bowl, add 80 grams mint chutney, 2 tablespoons mayonnaise and mix well to make smooth paste. 13. In a another mixing bowl, add 30 grams cabbage, 40 grams cucumber, 50 grams tomato, 30 grams onions, 50 grams bell pepper, 1/2 teaspoon salt, 1 tablespoon lemon juice and mix well. 14. Take the taco shell, add potato filling, drizzle mint chutney and garnish with salad. 15. Serve.
Views: 25094 Yum
Easy Way to Make Pizza Paratha
 
01:20
Pizza Paratha Servings - 3 - 4 INGREDIENTS Wheat Flour - 300 grams Water - 200 milliliters Salt -1/2 teaspoon Mozzarella cheese - 175 grams Green bell peper - 70 grams Yellow bell pepper - 70 grams Onions - 65 grams Corn - 35 grams Olives - 2 tablespoons Italian seasoning - 1/2 teaspoon Chilli flakes - 1/2 teaspoon Salt - 1/2 teaspoon Pizza sauce PREPARATION 1. In a mixing bowl add 300 grams wheat flour, 1/2 teaspoon salt, 200 milliliters water and knead it into a smooth soft dough. Keep aside. 2. Take another mixing bowl add 175 grams mozzarella cheese, 70 grams green bell pepper, 70 grams yellow bell pepper, 65 grams onions, 35 grams corn, 2 tablespoons olives, 1/2 teaspoon Italian seasoning, 1/2 teaspoon chilli flakes, 1/2 teaspoon salt and mix well to combine. 3. Take a dough ball and roll the dough ball in circular shape. 4. Spread some pizza sauce and mixture over it. Cover the paratha and seal the edges. 5. Heat a tawa, put the paratha on hot tawa, spread some oil over it and cook on both sides till golden. 6. Serve.
Views: 13660 Yum
Simple & Healthy Dry Fruit Ladoo
 
01:46
Dry Fruit Ladoo Servings - 4 - 5 INGREDIENTS Ghee - 1 tablespoons Cashews - 50 grams Almonds - 50 grams Pistachios - 50 grams Walnuts - 50 grams Ghee - 1 tablespoon Raisins - 70 grams Dried figs - 50 grams Dates - 70 grams Cardamom powder - 1 teaspoon Ghee - 3 tablespoons PREPARATION 1. Heat 1 tablespoon ghee oil in a pan, add 50 grams cashews, 50 grams almonds, 50 grams pistachios, 50 grams walnuts and roast them for 5 - 7 minutes or till they change colour lightly. 2. Add this mixture into a blender and coarsely blend dry fruits. Keep aside. 3. Heat 1 tablespoon ghee in a another pan, add 70 grams raisins, 50 grams dried figs, 70 grams dates and fry them on medium heat for 3 - 5 minutes. 4. Transfer this mixture into a blender and coarsely blend these dry fruits. Keep aside. 5. In a mixing bowl, add both the blended mixture in it. 6. Add 1 teaspoon cardamom powder, 3 tablespoons ghee and mix it well. 7. Take a small amount of mixture and roll them in round balls. 8. Serve immediately or store ladoo in airtight container.
Views: 5361 Yum
How to Make Pani Puri At home (Golgappa)
 
01:27
Panipuri (Golgappa) Servings - 4 INGREDIENTS (Pani) Mint - 20 grams Coriander - 15 grams Green chili - 4 Himalayan salt - 1/2 teaspoon Salt - 1/2 teaspoon Asafoetida - 1/8 teaspoon Cumin - 1/2 teaspoon Water - 530 milliliters (divided) Dry Mango Powder - 2 teaspoons Boondi - 10 grams (Puri) Semolina - 500 grams Oil - 125 milliliters Hot water - 375 milliliters (Stuffing) Boiled mashed potatoes Saunth chutney Chopped onions Boiled black chickpeas Coriander Sev PREPARATION (Pani) 1. Place 20 grams mint, 15 grams coriander, 4 green chili, 1/2 teaspoon himalayan salt, 1/2 teaspoon salt, 1/8 teaspoon asafoetida, 1/2 teaspoon cumin and 30 milliliters of water in a blender. 2. Blend until all the ingredients mix well. 3. Transfer this mixture into a bowl, add 500 millilitres of water, 2 teaspoons dry mango powder and mix well. 4. Add 10 grams boondi and mix well. (Puri) 1. In a mixing bowl.Add 500 grams semolina, 125 milliliters oil and mix well. 2. Add 375 millilitres of hot water. Bring the mixture together and knead into a bind stiff dough. 3. Keep aside for 20 minutes. 4. Roll the dough into the circle to about 1-2 mm. 5. Do not roll it very thin or very thick. If it is very thin then puri will not puff up while deep frying and if it is thick then puri will not turn crispy after deep frying. 6. Make small round puris by cutting it using a round shaped small lid.(see video) 7. Heat sufficient oil in a pot take 5-6 puris and slide them gently into a pot. (Do not drop them together - Do it one after another) 8. Deep fry them until crispy and light golden brown.Drain on an absorbent paper. (Assembling Pani Puri) 1. Crack the top of the pani puri with a spoon. Add boiled mashed potatoes, saunth chutney, chopped onions, boiled black chickpeas, coriander, sev as per your taste. 2. Dip the puri into the pani. 3. Enjoy.
Views: 19373 Yum
Homemade Veg Chilli Cheese Toast
 
01:12
Veg Chilli Cheese Toast Servings: 2 - 4 INGREDIENTS Grated processed cheese -230 grams Green chili - 1 1/2 tablespoons Bell pepper - 70 grams Salt - 1/2 teaspoon Bread slices Butter Green chutney PREPARATION 1. In a mixing bowl, add 230 grams grated processed cheese, 1 1/2 tablespoons green chili, 70 grams bell pepper, 1/2 teaspoon salt and mix well. 2. Take 2 bread slices, spread some butter over it. 3. Spread a teaspoon of green chutney on each of the bread slices. 4. Spread a portion of the mixture evenly on one bread slice and cover with another bread slice. 5. Spread a little butter evenly on the bread slices. 6. Grease a sandwich toaster on both the sides using butter. 7. Place the sandwich in it and cook on medium heat or till it turns golden brown and crisp from both the sides. 8. Cut it into half. 9. Serve immediately with ketchup.
Views: 13500 Yum
How to Make Navratri Thali
 
03:50
Aloo Tamatar Sabzi Servings - 2 - 3 INGREDIENTS Ghee - 1/2 tablespoon Cumin - 1 teaspoon Tomato - 380 grams Red chili - 1/4 teaspoon Black pepper - 1/4 teaspoon Rock salt - 1 teaspoon Mashed potatoes - 90 grams Boiled potatoes - 280 grams Water - 350 milliliters Coriander - for garnishing PREPARATION 1. Heat 1/2 tablespoon ghee in a heavy skillet, add 1 teaspoon cumin, 380 grams tomato and saute for 5 - 7 minutes. 2. Add 1/4 teaspoon red chili, 1/4 teaspoon black pepper, 1 teaspoon rock salt and stir. 3. Add 90 grams mashed potatoes, 280 grams boiled potatoes and mix well. 4. Add 350 milliliters water and cook for about 7 - 10 minutes. 5. Serve. Vrat Rice Pulao Servings - 2 - 3 INGREDIENTS�Oil - 2 tablespoons Cumin - 1 teaspoon Cinnamon stick - 1/2 inch Cloves - 3 Green cardamom - 2 Black pepper - 4 Ginger paste - 1/2 teaspoon Green chili paste - 1 teaspoon Potatoes - 175 grams Curry leaves - 10 Coriander - 1 tablespoon Roasted peanuts powder - 2 tablespoons Sama rice - 220 grams Water - 500 milliliters Rock salt - 1/2 teaspoon Cashews - 1 tablespoon Almonds - 1 tablespoon Lemon juice - 1 tablespoon PREPARATION 1. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon cumin, 1/2 inch cinnamon stick, 3 cloves, 2 green cardamom, 4 black pepper and stir well. 2. Add 1/2 teaspoon ginger paste, 1 teaspoon green chili paste and stir again. Add 175 grams potatoes and mix well. 3. Add 10 curry leaves, 1 tablespoon coriander, 2 tablespoons roasted peanut powder and mix again. 4. Add 220 grams washed sama rice and mix well. 5. Add 500 milliliters water, 1/2 teaspoon rock salt and mix again. 6. Cover it with lid and cook until the rice are cooked. Keep aside. 7. Take a pan, add 1 tablespoon cashews, 1 tablespoon almonds and roast it well. 8. Top roasted almonds, cashews and 1 teaspoon lemon juice. Mix well. 9. Serve. Mooli Ki Sabzi Servings - 2 - 3 INGREDIENTS Oil - 1 tablespoon Cumin - 1/2 teaspoon Carom - 1/2 teaspoon Asafoetida - 1/4 teaspoon Ginger paste - 1 teaspoon Chopped radish - 300 grams Green chili - 1 teaspoon Turmeric - 1/4 teaspoon Red chili - 1 teaspoon Coriander powder - 2 teaspoons Rock salt - 1 teaspoon Chopped radish leaves - 75 grams PREPARATION 1. Heat 1 tablespoon oil in a heavy skillet, add 1/2 teaspoon cumin, 1/2 teaspoon carom, 1/4 teaspoon asafoetida, 1 teaspoon ginger paste and stir. 2. Add 300 grams chopped radish and stir well. Add 1 teaspoon green chili, 1/4 teaspoon turmeric, 1 teaspoon red chili, 2 teaspoons coriander powder, 1 teaspoon rock salt and mix all the ingredients well. 3. Add 75 grams chopped radish leaves and mix well. Cover it with lid and cook for about 10 - 15 minutes. 4. Serve. Vrat Ka Raita Servings - 2 - 3 INGREDIENTS Yogurt - 400 milliliters Milk - 100 milliliters Mint - 1 1/2 tablespoons Green chili - 1/2 teaspoon Rock salt - 1/2 teaspoon Boiled potatoes - 120 grams Coriander - for garnishing PREPARATION 1. In a mixing bowl, add 400 milliliters yogurt, 100 milliliters milk and whisk it well. 2. Add 1 1/2 tablespoons mint, 1/2 teaspoon green chili, 1/2 teaspoon rock salt, 120 grams boiled potatoes and mix it well. 3. Garnish with coriander. 4. Serve. Paneer Kheer Servings - 2 - 3 INGREDIENTS Full fat milk - 1 litre Almonds - 2 tablespoons Cashews - 2 tablespoons Green cardamom - 4 Saffron - 5 - 6 threads Sugar - 110 grams Grated paneer - 80 grams Rose water - 1 1/2 teaspoons PREPARATION 1. Heat 1 litre full fat milk in a pot. Bring it to a boil. 2. Add 2 tablespoons almonds, 2 tablespoons cashews, 4 green cardamom, 5 - 6 saffron threads, 110 grams sugar and mix it well. 3. Cook on low heat till the milk is half done. Add 80 grams grated panner and mix it well. 4. Remove from heat, allow to cool a little, add 1 1/2 teaspoons rose water and stir. 5. Garnish with almonds. 6. Serve. Singhare Ki Puri Servings - 2 - 3 INGREDIENTS Mashed potatoes - 200 grams Singhara atta - 400 grams Cumin - 1 teaspoon Rock salt - 1 teaspoon Green chili - 1 1/2 teaspoons Oil - 2 teaspoons Water Oil - for frying PREPARATION 1. In a mixing bowl, add 200 grams mashed potatoes, 400 grams singhara atta, 1 teaspoon cumin, 1 teaspoon rock salt, 1 1/2 teaspoons green chili, 2 teaspoons oil and mix well. 2. Add water and knead it into a smooth soft dough. 3. Make small balls of the dough. Roll into rounds having 4 - 5 inches diameter. 4. Heat sufficient oil in a heavy skillet take puri and slide them gently into the skillet. 5. Deep fry till they get puffed and are golden brown. Drain on an absorbent paper. 6. Serve the hot puri with aloo sabzi. Fruit Chaat Servings - 2 - 3 INGREDIENTS Apple - 170 grams Banana - 90 grams Grapes - 140 grams Watermelon - 140 grams Papaya - 140 grams Rock salt - 1/2 teaspoon Lemon juice - 1 tablespoon PREPARATION 1. In a mixing bowl, add all the ingredients and mix well to combine. 2. Serve.
Views: 90589 Yum
How to Make Moist Chocolate Cake- No Eggs, No Butter
 
00:53
Moist Chocolate Cake- No Eggs, No Butter Servings - 7 - 8 INGREDIENTS All purpose flour - 200 grams Granulated sugar - 200 grams Unsweetened cocoa powder - 75 grams Baking powder - 15 grams Milk - 450 milliliters Oil - 35 milliliters Vanilla extract - 1 teaspoon Powdered sugar - for dusting PREPARATION 1. In a mixing bowl, add 200 grams all purpose flour, 200 grams granulated sugar, 75 grams unsweetened cocoa powder, 15 grams baking powder, 450 milliliters milk, 35 milliliters oil, 1 teaspoon vanilla extract and stir with a wooden spoon until just combined. 2. Pour the batter into a greased pan. 3. Preheat the oven to 350°F/180°C. Bake for 35 - 40 minutes or until a toothpick inserted in the center comes out clean. 4. Cool the moist chocolate cake on a wire rack and dust with icing sugar. 5. Serve and enjoy!
Views: 21090 Yum
Corn Pulao | corn pulao recipe | sweet corn pulao
 
01:37
Corn Pulao Servings - 2 - 3 INGREDIENTS Onions - 90 grams Ginger - 1 tablespoon Garlic - 2 cloves Green chili - 1 Mint - 6 grams Ghee - 2 tablespoons Bay leaf - 1 Cinnamon stick - 1 inch Cardamom - 2 - 3 Cloves - 2 - 3 Caraway seeds - 1 teaspoon Turmeric - 1/4 teaspoon Garam masala - 1/2 teaspoon Red chili - 1/2 teaspoon Sweet corn - 125 grams Green peas - 70 grams Soaked rice - 300 grams Water - 500 milliliters Salt - 1 teaspoon PREPARATION 1. In a bowl, add 90 grams onions, 1 tablespoon ginger, 2 cloves of garlic, 1 green chili, 6 grams mint and blend it into a smooth paste. 2. Heat 2 tablespoons ghee in a heavy skillet, add 1 bay leaf, 1 inch cinnamon stick, 2 - 3 cardamoms, 2 - 3 cloves, 1 teaspoon caraway seeds and stir well. 3. Add the onion mint paste in it and stir again. 4. Now, add 1/4 teaspoon turmeric, 1/2 teaspoon garam masala, 1/2 teaspoon red chili and mix well. 5. Add 125 grams sweet corn, 70 grams green peas and stir well. 6. Then, add 330 grams soaked rice, 500 milliliters water, 1 teaspoon salt and mix well. 7. Cover it with a lid and cook for 20 minutes or till the rice are cooked. 8. Serve hot.
Views: 6055 Yum
Milk Powder Burfi | Milk Powder Burfi recipe | Easy milk powder barfi recipe
 
01:23
Milk Powder Burfi Servings - 3 - 4 INGREDIENTS Ghee - 95 grams Milk - 350 milliliters Milk powder - 610 grams Sugar - 230 grams Cardamom powder - 1/2 teaspoon Almonds Pistachios PREPARATION 1. Heat 95 grams ghee in a heavy skillet, add 350 milliliters milk, 610 grams milk powder, 230 grams sugar and mix well. Stir till the sugar dissolves. 2. Now keep stirring keeping the flame on low till milk thickens. 3. Add 1/2 teaspoon cardamom powder and combine well. 4. Transfer the prepared mixture into greased plate. 5. Sprinkle some almonds and pistachios. 6. Rest for 30 - 45 minutes. 7. Now cut It into Small pieces. 8. Serve.
Views: 13307 Yum
Homemade Chicken Paratha
 
01:46
Chicken Paratha Servings - 3 - 4 INGREDIENTS Oil - 2 teaspoons Onions - 110 grams Ginger garlic paste - 1 teaspoon Chicken keema - 250 grams Turmeric -1/4 teaspoon Red chili - 1 1/2 teaspoons Coriander - 1 teaspoon Garam masala - 1/2 teaspoon Salt - 1/2 teaspoon Coriander leaves - 1 tablespoon (For Paratha) All purpose flour - 300 grams Salt - 1/2 teaspoon Oil - 2 teaspoon Water - 250 milliliters Ghee PREPARATION 1. Heat 2 teaspoons oil in a heavy skillet, add 110 grams onions and stir. Add 1 teaspoon ginger garlic paste and saute till onions turns golden brown. 2. Add 250 grams chicken keema, 1/4 teaspoon turmeric, 1 1/2 teaspoons red chili, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, 1/2 teaspoon salt and mix well. Cook until the chicken turns golden brown. 3. Add 1 tablespoon coriander leaves and mix again. 4. Set it aside to cool it off. (For Paratha) 1. In a mixing bowl, add 300 grams all purpose flour, 1/2 teaspoon salt, 2 teaspoons oil, 250 milliliters water and knead it into a smooth soft dough. 2. Take a medium size ball from the dough. (see video) 3. Roll the ball into small circle. 4. Place few tablespoons of the chicken stuffing on the dough circle. Seal the edges completely so that chicken stuffing does not come out. 5. Flatten the dough circle, sprinkle a little flour and roll them with a roller to approximately six-inch diameter. This is now called a paratha. 6. Heat a skillet, place paratha on it and cook on moderate heat for three minutes. Turn it and pour ghee over it, spread it on paratha and shallow fry over low heat. 7. Turn it and again pour ghee on other side. Cook on low heat till golden brown. 8. Serve chicken paratha with pickle, ketchup or green chutney.
Views: 21496 Yum
Keema Samosa |  Keema Samosa recipe
 
03:08
Keema Samosa Servings - 2 - 3 INGREDIENTS (For Dough) All purpose flour - 270 grams Salt - 1/2 teaspoon Carom seeds - 1/2 teaspoon Ghee - 50 milliliters Water - 110 milliliters (For Stuffing) Oil - 50 milliliters Butter - 2 tablespoons Onions - 170 grams Salt - 1 teaspoon Mutton keema - 500 grams Green chili - 2 teaspoons Tomato - 135 grams Turmeric - 1/2 teaspoon Red chili powder - 1 teaspoon Garam masala - 1/2 teaspoon Green peas - 95 grams Coriander - 15 grams Mint - 15 grams Water Oil - for frying PREPARATION (For Dough) 1. In a mixing bowl, add 270 grams all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon carom seeds, 50 milliliters ghee and mix well. 2. Add 110 milliliters water and knead it into a smooth soft dough. 3. Rest the dough for 20 minutes. (For Stuffing) 1. Heat 50 milliliters oil, 2 tablespoons butter in a pan, add 170 grams onions, 1 teaspoon salt and fry till translucent. 2. Add 500 grams mutton keema and fry it nicely and evenly. 3. Now, add 2 teaspoons green chili, 135 grams tomato and cook for 3 - 5 minutes. 4. Then, add 1/2 teaspoon turmeric, 1 teaspoon red chili powder, 1/2 teaspoon garam masala and mix it well. 5. Add 95 grams green peas, 15 grams coriander, 15 grams mint and mix it well. Cook for another 2 - 3 minutes. 6. Transfer this mixture into a bowl and keep aside. (Rest of the Preparation) 1. Take a medium size dough ball and roll the ball into a circle shape. 2. Divide it into two equal half and making stripes on the other half. 3. Now apply some water over it and place the other half on it. 4. Place the other half on it and fold to make a cone. 5. Fill the mixture in it and join the two ends bringing the water edge on top of the plain edge. Then press the edges so that they get sealed well. 6. Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper. 7. Serve hot with ketchup.
Views: 3374 Yum
How to Make Cheesy Biscuit Bites
 
01:32
Cheesy Biscuit Bites Servings - 3 - 4 INGREDIENTS Butter - 2 tablespoons Bell pepper - 4 1/2 tablespoons Salt - 1/8 teaspoon Sweet corn - 2 tablespoons All purpose flour - 40 grams Milk - 50 milliliters Cheese - 35 grams Cheese slices - 2 Pizza sauce - 1 tablespoon Chipotle sauce - 1/2 teaspoon (For Dressing) Salty biscuit Sev Ketchup PREPARATION 1. Heat 2 tablespoons butter in a pan, add 4 1/2 tablespoons bell pepper and stir. 2. Add 1/8 teaspoon salt, 2 tablespoons sweet corn, 40 grams all purpose flour and mix well. 3. Add 50 milliliters milk and stir well on medium heat. 4. Add 35 grams cheese, 2 cheese slices, 1 tablespoon pizza sauce, 1/2 teaspoon chipotle sauce and mix it well to combine. 5. Transfer it into a bowl and take small portion of mixture and make small balls and keep them aside. 6. Take a salty biscuit and place mixture ball on it. Place the other biscuit on top of it. 7. Apply some ketchup on the side of biscuit and roll them in sev. 8. Serve.
Views: 10444 Yum
Chinese Noodle Samosa | Noodles Samosa | Chinese Samosa Recipe
 
01:55
Chinese Noodles Samosa Servings - 3 - 4 INGREDIENTS All purpose flour - 270 grams Salt - 1/2 teaspoon Carom seeds - 1/2 teaspoon Ghee - 50 milliliters Water - 110 milliliters Oil - 2 tablespoons Ginger - 2 teaspoons Green chili - 1 teaspoon Green peas - 70 grams Carrot - 40 grams Mushrooms - 30 grams Salt - 1/4 teaspoon Red chili - 1/4 teaspoon Black pepper - 1/4 teaspoon Lemon juice - 1 teaspoon Soy sauce - 1 teaspoon Coriander - 2 tablespoons Boiled noodles - 330 grams Water PREPARATION 1. In a mixing bowl, add 270 grams all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon carom seeds, 50 milliliters ghee, 110 milliliters water and knead it into a smooth soft dough. 2. Rest the dough for 20 minutes. 3. Heat 2 tablespoons oil in a pan, add 2 teaspoons ginger, 1 teaspoon green chili and stir well. 4. Add 70 grams green peas, 40 grams carrot, 30 grams mushrooms and mix well. Cook for 3 - 5 minutes. 5. Now, add 1/4 teaspoon salt, 1/4 teaspoon red chili, 1/4 teaspoon black pepper, 1 teaspoon lemon juice and stir well. 6. Add 1 teaspoon soy sauce, 2 tablespoons coriander, 330 grams boiled noodles and mix it well. Transfer this into a bowl. 7. Take a small portion of dough. Then roll it with a rolling pin keeping the thickness neither thin nor thick. 8. Cut with a knife or a pastry cutter through the center of the samosa pastry to make two equal sized pieces. 9. With a spoon or with your finger tips, on the straight edge of the sliced pastry, apply some water. Join the two ends bringing the edge on top of the plain edge. Then press the edges so that they get sealed well. 10. Stuff the prepared samosa cone with the prepared stuffing. Once stuffed, apply some water with spoon on the round samosa cone circumference. 11. Pinch a part on the edge (check the video). This helps the samosas to stand. Then press both the edges making sure there are no cracks. 12. Heat sufficient oil in a heavy skillet and deep fry until golden brown. Drain it on an absorbent paper. 13. Serve hot.
Views: 8578 Yum
How to Make Mumbai Street Style Batata Vada
 
01:14
Mumbai Style Batata Vada Servings - 3 - 5 INGREDIENTS Oil - 2 teaspoons Mustard seeds - 1/4 teaspoon Curry leaves - 10 - 15 Ginger - 1 1/2 tablespoons Garlic - 1 1/2 tablespoons Green chili - 1 1/2 tablespoons Turmeric - 1/4 teaspoon Salt - 1 1/2 teaspoons Boiled potatoes - 500 grams Cilantro - 3 tablespoons Chickpea flour - 200 grams Salt - 1/2 teaspoon Baking soda - 1/8 teaspoon Red chili - 1/2 teaspoon Cumin powder - 1/4 teaspoon Water - 250 milliliters Oil - for frying Cilantro - for garnishing PREPARATION 1. Heat 2 teaspoons oil in a heavy skillet, add 1/4 teaspoon mustard seeds, 10 - 15 curry leaves, 1 1/2 tablespoons ginger, 1 1/2 tablespoons garlic and stir well. 2. Add 1 1/2 tablespoons green chili, 1/4 teaspoon turmeric, 1 1/2 teaspoons salt and stir again. 3. Add 500 grams boiled potatoes, 3 tablespoons cilantro and mix it well. 4. In a mixing bowl, add 200 grams chickpea flour, 1/2 teaspoon salt, 1/8 teaspoon baking soda, 1/2 teaspoon red chili, 1/4 teaspoon cumin powder and mix well. 5. Add 250 milliliters water in it and mix it well to make a thick batter. 6. Divide the potato mixture into equal sized portions and form them into balls. 7. Heat sufficient oil in a heavy skillet and deep fry until golden brown in color. 8. Garnish with cilantro. 9. Serve.
Views: 16811 Yum
Tosha
 
02:02
Tosha Servings - 3 - 4 INGREDIENTS Sugar - 460 grams Water - 220 milliliters Cardamom powder - 1/2 teaspoon Paneer - 250 grams Baking powder - 1 teaspoon Cardamom powder - 1/4 teaspoon All purpose flour - 150 grams Vanilla extract - 1/4 teaspoon Milk - 110 milliliters Oil - for frying Almonds - for garnishing PREPARATION 1. Take a pan, add 460 grams sugar, 220 milliliters water and stir until the sugar is fully dissolved. 2. Add 1/2 teaspoon cardamom powder and mix it well. Keep aside. 3. In a mixing bowl, add 250 grams paneer, 1 teaspoon baking powder, 1/4 teaspoon cardamom powder and mix it well. 4. Add 150 grams all purpose flour, 1/4 teaspoon vanilla extract, 110 milliliters milk and knead it into a smooth soft dough. 5. Roll out the dough into half-centimeter thick chapati. Cut it into desired shapes. 6. Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper. 7. Put a few toshas at a time into the bowl and stir them in the syrup. 8. Soak for 30 minutes. 9. Garnish with sugar syrup and almonds. 10. Serve.
Views: 6753 Yum
Black Gulab Jamun
 
02:24
Black Gulab Jamun Servings - 4 - 5 INGREDIENTS Milk - 1 litre Vinegar - 2 1/2 tablespoons Water Semolina - 1 tablespoon Baking powder - 1/4 teaspoon Khoa - 400 grams Refined flour - 75 grams Chironji seeds - 1 tablespoon Cashews - 2 tablespoons Almonds - 2 tablespoons Cardamom - 1/2 teaspoon Sugar - 1 teaspoon Prepared dough - 2 teaspoons Organic food color - 1/8 teaspoon Water - 500 milliliters Sugar - 1 kilogram Ghee - for frying PREPARATION 1. Take a pot and add 1 litre of milk in it. Once it starts boiling, add 2 1/2 tablespoons vinegar gradually and stir the milk gently. 2. Once the milk fat has separated from the whey, drain the whey using a muslin cloth. 3. Wrap the curd in a muslin cloth, and rinse under cold water, and squeeze well. 4. Once the paneer is drained, place on a dry, clean surface and add 1 tablespoon semolina, 400 grans khoa and knead the paneer for 3 - 4 minutes. 5. Now, add 75 grams refined flour and knead it again until the paneer is almost rolls into smooth soft dough. 6. In a bowl, add 1 tablespoon chironji seeds, 2 tablespoons cashews, 2 tablespoons almonds, 1/2 teaspoon cardamom, 1 teaspoon sugar, 2 teaspoons prepared dough, 1/8 teaspoon organic food color and mix it well. Keep aside. 7. Divide the dough into equals parts and flatten them. Stuff the dry fruit mixture in it and roll them in small balls. 8. Heat 500 milliliters water in a pot, add 1 kilogram sugar in it and keep stirring continuously. 9. Keep this sugar solution on fire and cook till you get a syrup consistency. 10. There should be no thread formation in the sugar solution. 11. Heat sufficient ghee in a heavy pot and fry the balls balls on low heat. Turn them frequently until dark brown. 12. Remove from ghee to drain on paper towels and allow to cool slightly. 13. Place the balls into the sugar syrup and soak for 1 hour. 14. Serve warm or cold.
Views: 17201 Yum
Aate Ke Golgappe |  Aate Ke Golgappe Recipe | Golgappe Recipe
 
02:10
Aate Ke Golgappe Servings - 3 - 4 INGREDIENTS (For Dough) Wheat flour - 270 grams Semolina - 120 grams Warm water - 230 milliliters (For Stuffing) Boiled potatoes - 280 grams Onions - 45 grams Coriander - 1 tablespoon Cumin powder - 1 teaspoon Chaat masala - 1 teaspoon Red chili - 1/4 teaspoon Salt - 1/2 teaspoon (For Water) Mint - 15 grams Coriander - 15 grams Ginger - 1 tablespoon Green chili - 3 Sugar - 80 grams Tamarind pulp - 2 tablespoons Water - 60 milliliters Cumin powder - 1 teaspoon Chaat masala - 1 teaspoon Salt - 1 teaspoon Water - 1 litre Boondi - 20 grams Oil - for frying PREPARATION (For Dough) 1. In a mixing bowl, add 270 grams wheat flour, 120 grams semolina, 230 milliliters warm water and knead it into a smooth soft dough. 2. Rest the dough for 30 minutes. (For Stuffing) 1. In a mixing bowl, add 280 grams boiled potatoes, 45 grams onions, 1 tablespoon coriander, 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1/4 teaspoon red chili, 1/2 teaspoon salt and mix all the ingredients well. Keep aside. (For Water) 1. In a blender, add 15 grams mint, 15 grams coriander, 1 tablespoon ginger, 3 green chili, 80 grams sugar, 2 tablespoons tamarind pulp, 60 milliliters water and blend it into a smooth paste. 2. Transfer this mixture into a bowl, add 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1 teaspoon salt, 1 litre water, 20 grams boondi and mix it well. Keep aside. (For Golgappa) 1. Take a ball from dough and roll it into a circle about 1-2 mm. 2. Do not roll it very thin or very thick. If it is very thin then puri will not puff up while deep frying and if it is thick then puri will not turn crispy after deep frying. 3. Make small round puris by cutting it using a round shaped small lid.(see video) 4. Heat sufficient oil in a skillet take 2-3 puris and slide them gently into a pot. (Do not drop them together - Do it one after another) 5. Deep fry them until crispy and light golden brown.Drain on an absorbent paper. (Assembling the Golgappa) 1. Crack the top of the pani puri with a spoon. Add potatoes mixture in it. 2. Dip the puri into the pan. 3. Enjoy!
Views: 6857 Yum
Chilli Fish | Chilli Fish Recipe
 
02:04
Chilli Fish Servings - 2 - 3 INGREDIENTS Fish fillet - 300 grams Ginger garlic paste - 1/2 teaspoon Red chili - 1/2 teaspoon Black pepper powder - 1/2 teaspoon Salt - 1/2 teaspoon Vinegar - 1 teaspoon Corn flour - 45 grams All purpose flour - 45 grams Soy sauce - 1/2 teaspoon Black Pepper powder - 1/2 teaspoon Water - 150 milliliters Oil - for frying Oil - 2 tablespoons Garlic - 1 teaspoon Onions - 75 grams Green chili - 2 tablespoons Bell pepper - 70 grams Soy sauce - 1 1/2 tablespoons Red chili sauce - 1 tablespoon Sugar - 1/4 teaspoon Black pepper powder - 1/2 teaspoon Water - 60 milliliters Water - 2 tablespoons Corn flour - 1 teaspoon Spring onions - for garnishing PREPARATION 1. In a mixing bowl, add 300 grams fish fillet, 1/2 teaspoon ginger garlic paste, 1/2 teaspoon red chili, 1/2 teaspoon black pepper powder, 1/2 teaspoon salt, 1 teaspoon vinegar and mix it well. 2. Marinate the fish for 15 - 20 minutes. 3. In a another mixing bowl, add 45 grams corn flour, 45 grams all purpose flour, 1/2 teaspoon soy sauce, 1/2 teaspoon black pepper powder, 150 milliliters water and mix it well. 4. Add the marinated fish in it and mix it well. 5. Heat sufficient oil in a skillet and deep fry these till golden brown and crispy. 6. Drain it on an absorbent paper and keep aside. 7. Heat 2 tablespoons oil in a skillet, add 1 teaspoon garlic and saute for 1 - 2 minutes. 8. Add 75 grams onions and fry till translucent. 9. Now, add 2 tablespoons green chili and stir well. 10. Then, add 70 grams bell pepper and cook for 5 - 7 minutes. 11. Add 1 1/2 tablespoons soy sauce, 1 tablespoon red chili sauce, 1/4 teaspoon sugar, 1/2 teaspoon black pepper powder and mix it well. 12. Add 60 milliliters water and stir well. 13. Bring it to a boil. 14. In a bowl, add 2 tablespoons water, 1 teaspoon corn flour and mix it well. 15. Pour the mixture into the skillet and mix it well. 16. Cook until the gravy thickens. 17. Now, add the fried fish fillets in it and mix it well. 18. Garnish with spring onions. 19. Serve hot.
Views: 2122 Yum
Homemade Schezwan Pizza Bites
 
02:06
Schezwan Pizza Bites Servings 3 - 4 INGREDIENTS All purpose flour - 130 grams Salt - 1 teaspoon Milk powder - 1 tablespoon Water - 50 milliliters Yeast - 1/2 teaspoon Sugar - 1/2 teaspoon Oil - 1 teaspoon (For dressing) Schezwan sauce - to taste Cheese slices - to taste Curry powder - to taste Onions - to taste Corn - to taste Bell pepper - to taste Salt - to taste PREPARATION 1. In a mixing bowl, add 130 grams all purpose flour, 1 teaspoon salt, 1 tablespoon milk powder, take a bowl add 50 millilitres water, 1/2 teaspoon yeast and mix well. 2. Pour in it. Add 1 teaspoon oil and mix well. 3. Add water and knead into a smooth soft dough. Rest 1 hour. 4. Take dough and divided the dough into two parts. 5. Flatten the dough circle, sprinkle a little flour and roll them with a roller to make a pizza base. 6. Prick all over with a fork. 7. Place the rolled dough on a tawa and cover it with a lid. Let the base cook on low heat for 3 - 5 minutes. 8. Flip the pizza base and cook for another few minutes. 9. Spread schezwan sauce over the cooked pizza base. 10. Place cheese slices on it. Sprinkle curry powder. 11. Garnish with onions, corn, bell pepper and sprinkle some salt. 12. Top with a few broken slices of cheese. 13. Place it on tawa and cover it with lid. Cook for 4 - 5 minutes. 14. Once the cheese is melted and the bottom is brown. Remove it from heat. 15. Cut it into small slices. 16. Serve.
Views: 6512 Yum
Easy way to make Lasooni Methi Paneer
 
01:17
Lasooni Methi Paneer Servings - 3 - 4 INGREDIENTS Oil - 4 tablespoons Garlic - 3 teaspoons Onions - 130 grams Yogurt - 75 milliliters All purpose flour - 1 teaspoon Coriander - 2 teaspoons Paprika - 1 teaspoon Turmeric - 1/2 teaspoon Garam masala - 1/2 teaspoon Salt - 1 teaspoon Water - 30 milliliters Paneer - 250 grams Fresh cream - 2 tablespoonsDry fenugreek leaves - 2 tablespoons Lemon juice - 2 teaspoons Honey - 1 teaspoon Water - 100 milliliters (For Sauce) Ghee - 1 tablespoon Garlic - 1 teaspoon PREPARATION 1. Heat 4 tablespoons oil in a pan, add 3 teaspoons garlic, 130 grams onions and saute them until they lose raw smell and onions turn translucent. 2. Add 75 milliliters yogurt paste, 2 teaspoons coriander, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 teaspoon garam masala, 1 teaspoon salt and mix well. 3. Add 30 milliliters water and stir again. 4. Add 250 grams paneer, 2 tablespoons fresh cream, 2 tablespoons dry fenugreek leaves, 2 teaspoons lemon juice, 1 teaspoon honey, and mix well. 5. Add 100 milliliters water and allow to cook till it thickens to desired consistency. Transfer it into a plate. 6. Heat 1 tablespoon ghee in a pan, 1 teaspoon garlic and stir. 7. Drizzle this mixture over the paneer. 8. Serve.
Views: 8520 Yum
Crispy Corn Kebabs
 
01:11
Crispy Corn Kebabs Servings - 3 - 4 INGREDIENTS Water Bread slices -2 Boiled sweet corn - 470 grams Boiled potatoes - 320 grams Onions - 100 grams Bell pepper - 65 grams Ginger - 1 tablespoon Salt - 1 teaspoon Black pepper - 1 teaspoon Garam masala - 1/2 teaspoon Mint - 1 tablespoon Coriander - 1 tablespoon Lemon juice - 1 tablespoon Sweet corn - 2 tablespoons Rice flour - 10 grams Gram flour - 10 grams PREPARATION 1. 2 Bread slices soak in water. 2. Add 470 grams boiled sweet corn in a blender and blend it until smooth. 3. Transfer it into mixing bowl, add 320 grams boiled potatoes, 100 grams onions, 65 grams bell pepper, 1 tablespoon ginger, 1 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon garam masala, 1 tablespoon mint, 1 tablespoon coriander, 1 tablespoon lemon juice, 2 tablespoons sweet corn, 10 grams rice flour, 10 grams gram flour and mix it well to combine. 4. Take a small portion of the mixture and make a cylinder shapes. 5. Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper. 6. Serve.
Views: 7198 Yum
Kolhapuri Egg Curry |  Kolhapuri Egg Curry Recipe
 
01:51
Kolhapuri Egg Curry Servings - 3 - 4 INGREDIENTS Onions - 200 grams Ginger - 1/2 teaspoon Garlic - 1/2 tablespoon Green chili - 1 Oil - 1 1/2 tablespoons Dry red chili - 2 Poppy seeds - 1 teaspoon Black peppercorns - 6 Garam masala - 1/2 teaspoon Turmeric - 1/2 teaspoon Coconut - 2 tablespoons Tomato - 250 grams Salt - 1 teaspoon Water - 2 tablespoons Oil - 1/2 tablespoon Boiled eggs - 3 Water - 220 milliliters Coriander - for garnishing PREPARATION 1. In a blender, add 200 grams onions, 1/2 teaspoon ginger, 1/2 tablespoon garlic, 1 green chili and blend it into a smooth puree. 2. Heat 1 1/2 tablespoons oil in a pot, add the blended mixture in it and stir well. 3. Add 2 dry red chili, 1 teaspoon poppy seeds, 6 black peppercorns, 1/2 teaspoon garam masala, 1/2 teaspoon turmeric, 2 tablespoons coconut and mix it well. 4. Then, add 250 grams tomato and sauté till it turns soft and pulpy. 5. Add 1 teaspoon salt and mix it well. 6. Transfer this mixture into a blender, add 2 tablespoons water and blend it into a smooth puree. Keep aside. 7. Heat 1/2 tablespoon oil in a pan, place 3 boiled eggs in it and cook till turns golden brown from both sides. Keep aside. 8. Take a pot, add the blended mixture in it and mix it well. 9. Add 220 milliliters water and stir well. Bring it to a boil. 10. Now, add the fried eggs in it and mix well. Cook for another 3 - 5 minutes. 11. Garnish with coriander. 12. Serve.
Views: 5035 Yum
Methi Dal |  Methi Dal recipe
 
02:29
Methi Dal Servings - 2 - 3 INGREDIENTS Red lentils - 220 grams Water -1250 milliliters Salt - 1 1/2 teaspoons Oil - 2 tablespoons Mustard seeds - 1 teaspoon Cumin - 1 teaspoon Garlic - 1 teaspoon Curry leaves - 7 - 8 Dry red chili - 3 Onions - 40 grams Turmeric - 1 teaspoon Red chili powder - 1 teaspoon Tomato - 75 grams Water - 50 milliliters Fenugreek leaves - 90 grams PREPARATION 1. In a bowl, add 200 grams red lentils, 500 milliliters water and soak for 30 minutes. 2. In a skillet, add 750 milliliters water, soaked dal, 1 1/2 teaspoons salt and mix it well. Bring it to boil. 3. Heat 2 tablespoons oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon cumin and stir well. 4. Add 1 teaspoon garlic, 7 - 8 curry leaves, 3 dry red chili and saute for 2 - 3 minutes. 5. Now, add 40 grams onions and saute for a couple of minutes till the onions turn translucent. 6. Then, add 1 teaspoon turmeric, 1 teaspoon red chili powder and mix it well. 7. Add 75 grams tomato and saute till it turns soft and mushy. 8. Now, add 50 milliliters water and mix it well. 9. Add 90 grams fenugreek leaves and saute till the fenugreek leaves shrinks. 10. Pour the mixture into the dal. 11. Stir well and simmer the dal for 7 - 8 minutes. 12. Serve hot with rice.
Views: 13976 Yum
How to Make Spinach Cheese Balls Recipe
 
01:12
Spinach Cheese Balls Servings - 3 - 4 INGREDIENTS Spinach - 80 grams Garlic -1/4 teaspoon Corn flour - 1 tablespoon Salt - 1/8 teaspoon Bread crumbs - 60 grams Mozzarella cheese - 100 grams Onions - 40 grams Chilli flakes - 1 teaspoon Oil - for frying PREPARATION 1. Put 80 grams spinach in a blender and blend it into a smooth paste. 2. Transfer it into a bowl, add 1/4 teaspoon garlic, 1 tablespoon corn flour, 1/8 teaspoon salt, 60 grams bread crumbs and mix it well. 3. In a bowl, add 100 grams mozzarella cheese, 40 grams onions, 1 teaspoon chilli flakes and mix it well. 4. Take small portion of cheese mixture and make small balls and keep them aside. 5. Now take some oil and grease your hands and take portion of spinach dough and pat it to small disc. 6. Put one cheese ball in the center of spinach disc and cover the cheese ball from all the sides. 7. Gently roll the ball and keep it aside. 8. Heat sufficient oil in a heavy skillet. Deep fry these balls till they are brown and crispy from both the sides. Drain it on an absorbent paper. 9. Serve hot with ketchup.
Views: 17438 Yum
Rose Sandesh
 
01:32
Rose Sandesh Servings - 3 - 4 INGREDIENTS Milk - 2 litres Lemon juice - 4 tablespoons Rose syrup - 90 grams Rose essence - 1/2 teaspoon Powdered sugar - 100 grams Milk - 50 milliliters Almonds - to taste Pistachios - to taste Dry rose petals - to taste PREPARATION 1. Take a heavy pot, add 2 litres milk and bring it to a boil. 2. Add 4 tablespoons lemon juice and stirring continuously. 3. Strain the mixture using a strainer and allow all the whey to drain out. 4. Transfer it to a bowl, add 90 grams rose syrup, 1/2 teaspoon rose essence, 100 grams powdered sugar and mix it well. 5. Transfer them into a blender, add 50 milliliters milk and blend it well. 6. Take some mixture in your hand and roll it into a ball, then flatten it lightly. 7. Make a depression in the centre using your finger. 8. Garnish with almonds, pistachios and dry rose petals. 9. Serve.
Views: 4737 Yum
Baghara Baingan
 
03:08
Baghara Baingan Servings - 3 - 4 INGREDIENTS Eggplant - 250 grams Oil - for frying Oil - 2 teaspoons Fenugreek seeds - 1/4 teaspoon Cumin - 1 teaspoon Coriander seeds - 1 teaspoon Peanuts - 2 tablespoons Sesame seeds - 1 tablespoon Poppy seeds - 1 teaspoon Shredded coconut - 50 grams Oil - 1 tablespoon Bay leaf - 2 Mustard seeds - 1 teaspoon Green chili - 3 Curry leaves - 10 Ginger paste - 1 teaspoon Garlic paste - 1 teaspoon Onion paste - 130 grams Tomato puree - 130 grams Turmeric - 1/4 teaspoon Coriander powder - 1/2 teaspoon Cumin powder - 1/2 teaspoon Red chili - 3/4 teaspoon Salt - 1 teaspoon Tamarind pulp - 60 grams Water - 220 milliliters Coriander - for garnishing PREPARATION 1. Slit 250 grams eggplant and deep fry over high heat, till glossy and a little tender. 2. Heat 2 teaspoons oil, add 1/4 teaspoon fenugreek seeds, 1 teaspoon cumin, 1 teaspoon coriander seeds and stir well. 3. Add 2 tablespoons peanuts and roast them till golden brown. 4. Now, add 1 tablespoon sesame seeds, 1 teaspoon poppy seeds, 50 grams shredded coconut and stir for another 2 minutes. Allow it to cool. 5. Transfer this mixture into blender and blend it into a slightly coarse paste. Set aside. 6. Heat 1 tablespoon oil in a pot, add 2 bay leaf, 1 teaspoon mustard seeds, 3 green chili, 10 curry leaves and stir well. 7. Add 1 teaspoon ginger paste, 1 teaspoon garlic paste and saute for 2 - 3 minutes. 8. Add 130 grams onion paste and saute till the raw smell goes off. 9. Now, add 130 grams tomato puree and cook till the gravy thickens. 10. Add the blended mixture in it and mix well. 11. Then, add 1/4 teaspoon turmeric, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 3/4 teaspoon red chili, 1 teaspoon salt and mix it well. 12. Add 60 grams tamarind pulp, 220 milliters water and mix well. 13. Now, add the fried eggplant and mix it well. 14. Cover it with lid and cook for 10 minutes. 15. Garnish with coriander. 16. Serve.
Views: 3284 Yum
Malai Peda
 
01:34
Malai Peda Servings - 5 - 7 INGREDIENTS Warm milk - 2 tablespoons Saffron - 1/4 teaspoon Milk - 1 litre Sugar - 120 grams Corn flour - 1 tablespoon Milk - 2 tablespoons Lemon juice - 1 tablespoon Cardamom powder - 1/4 teaspoon Pistachios - for garnishing Almonds - for garnishing PREPARATION 1. In a bowl, add 2 tablespoons warm milk, 1/4 teaspoon saffron and mix well. Set aside. 2. Take pot, add 1 litre milk and bring it to a boil. 3. Add 120 grams sugar and saffron-milk mixture, mix well and cook on a medium heat for 4 - 5 minutes, while stirring occasionally and scraping the sides of the pot. 4. In a bowl, add 1 tablespoon corn flour, 2 tablespoons milk and mix well. 5. Add this mixture into the milk, add 1 tablespoon lemon juice and mix well. 6. Cook on a medium heat for another 4 - 5 minutes. 7. Transfer this mixture into a bowl and cool the mixture for 30 minutes. 8. Add 1/4 teaspoon cardamom powder and mix well. 9. Divide the mixture into equal portions and shape each portion in between your palms into a flat round. 10. Garnish each peda with pistachios and almonds. 11. Serve.
Views: 4544 Yum
Chicken Tenders | Chicken Tenders  Recipe | Crispy Chicken Tender
 
01:38
Chicken Tenders Servings - 2 - 3 INGREDIENTS Chicken - 500 grams Garlic powder - 1/2 teaspoon Black pepper - 1/2 teaspoon Salt - 1/2 teaspoon All purpose flour - 150 grams Black pepper - 1/2 teaspoon Salt - 1/2 teaspoon Bread crumbs - 200 grams Red chili - 1 teaspoon Dried basil - 1 teaspoon Eggs - 2 Milk - 50 milliliters Oil - for frying Fresh cream - 170 grams Lemon juice - 2 tablespoons Red chili - 1 teaspoon Garlic - 1 teaspoon Coriander - 3 tablespoons Oil - 2 tablespoons Salt - 1/4 teaspoon PREPARATION 1. In a bowl, add 500 grams chicken, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, 1/2 teaspoon salt and mix it well. 2. In bowl, add 150 grams all purpose flour, 1/2 teaspoon black pepper, 1/2 teaspoon salt and mix it well. Keep aside. 3. In a another bowl, add 200 grams bead crumbs, 1 teaspoon red chili, 1 teaspoon dried basil and mix it well. Keep aside. 4. In a another bowl, add 2 eggs, 50 milliliters milk and mix it well. KEEP ASIDE. 5. Take a chicken strips and roll them in all purpose flour mixture, dip them in egg mixture and again roll them in bread crumbs. 6. Heat sufficient oil in a skillet and deep fry these till golden brown in color. Drain it on an absorbent paper. 7. In a bowl, add 170 grams fresh cream, 2 tablespoons lemon juice, 1 teaspoon red chili, 1 teaspoon garlic, 3 tablespoons coriander, 2 tablespoons oil, 1/4 teaspoon salt and mix all the ingredients well. 8. Serve chicken tenders with the prepared sauce.
Views: 4416 Yum
Maharashtrian Bread Patties |  Maharashtrian Bread Patties Recipe
 
01:51
Maharashtrian Bread Patties Servings - 3 - 4 INGREDIENTS Oil - 1/2 tablespoon Mustard seeds - 1/2 teaspoon White lentils - 1 teaspoon Cumin - 1/2 teaspoon Ginger - 1 teaspoon Green chili - 2 teaspoons Curry leaves - 7 Asafoetida - 1/4 teaspoon Turmeric - 1/4 teaspoon Boiled mashed potatoes - 260 grams Chaat masala - 1/2 teaspoon Salt - 1 teaspoon Gram flour - 180 grams Rice flour - 1 1/2 tablespoons Carom seeds - 1/2 teaspoon Turmeric - 1/4 teaspoon Salt - 1/2 teaspoon Water - 250 milliliters Bread slices Oil - for frying PREPARATION 1. Heat 1/2 tablespoon oil in a pan, add 1/2 teaspoon mustard seeds, 1 teaspoon white lentils, 1/2 teaspoon cumin and stir well. 2. Add 1 teaspoon ginger, 2 teaspoons green chili, 7 curry leaves, 1/4 teaspoon asafoetida, 1/4 teaspoon turmeric and saute for 2 - 3 minutes. Keep aside. 3. In a mixing bowl, add 260 grams boiled mashed potatoes, 1/2 teaspoon chaat masala, 1 teaspoon salt, tempering and mix all the ingredients well. 4. In a bowl, add 180 grams gram flour, 1 1/2 tablespoons rice flour, 1/2 teaspoon carom seeds, 1/4 teaspoon turmeric, 1/2 teaspoon salt, 250 milliliters water and mix it well to make a thick batter. 5. Take a bread slice and spread potato mixture on top of it. 6. Cut it into 4 squares and then dip it in gram flour mixture. 7. Heat some oil in a pan and fry these till golden brown and crisp from both sides. 8. Serve hot with ketchup.
Views: 3458 Yum
Chilli Potatoes |  Chilli Potatoes recipe | potato chilli recipe
 
01:28
Chilli Potatoes Servings - 3 - 4 INGREDIENTS Potatoes - 500 grams Salt - 1/4 teaspoon Corn flour - 2 tablespoons Oil - 1 1/2 tablespoons Garlic - 1 tablespoon Green chili - 1 tablespoon Ginger - 1 tablespoon Onions - 50 grams Bell pepper - 60 grams Red chili - 1/2 teaspoon Soya sauce - 1/2 teaspoon Sugar - 2 teaspoons Vinegar - 1/2 teaspoon Salt - 1 teaspoon Chilli sauce - 1 tablespoon PREPARATION 1. Peel 500 grams potatoes and cut diagonally. 2. Transfer it to a mixing bowl, add 1/4 teaspoon salt, 2 tablespoon corn flour and mix it well. 3. Heat sufficient oil in a heavy skillet and deep fry this till golden brown. Drain it on an absorbent paper. 4. Heat 1 1/2 tablespoons oil in a pan, add 1 tablespoon garlic, 1 tablespoon green chili, 1 tablespoon ginger and fry until they smell good. 5. Add 50 grams onions and saute till golden brown. 6. Add 60 grams bell pepper and saute for a while. 7. Add 1/2 teaspoon red chili, 1/2 teaspoon soya sauce, 2 teaspoon sugar, 1/2 teaspoon vinegar, 1 teaspoon salt, 1 tablespoon chilli sauce and mix well to combine. 8. Add fried potatoes and saute for 2 to 3 minutes. 9. Garnish with green spring onions. 10. Serve.
Views: 9251 Yum