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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: 118773 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: 64958 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: 50465 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: 108171 Yum
Mango Custard |  Mango Custard Recipe | Custard Recipe
 
01:28
Mango Custard Servings - 2 - 3 INGREDIENTS Vanilla custard powder - 30 grams Milk - 110 milliliters Milk - 1 litre Mangoes - 800 grams Sugar - 215 grams Pomegranate - 155 grams Grapes - 190 grams Mangoes - 180 grams Almonds - for garnishing Pistachios - for garnishing Cashews - for garnishing PREPARATION 1. In a bowl, add 30 grams vanilla custard powder, 110 milliliters milk and mix it well. Keep aside. 2. Heat 1 litre milk a heavy pot, add the prepared custard mixture in it and stir well. 3. Bring it to a boil and stir continuously until the milk reduces to it’s half. 4. Transfer this mixture into a bowl and allow it to cool. 5. In a blender, add 800 grams mangoes, 215 grams sugar and blend it well. 6. Transfer this blended mixture into the custard mixture and mix it well. 7. Now, add 155 grams pomegranate, 190 grams grapes, 180 grams mangoes and mix it well. 8. Refrigerate it for 1 hour. 9. Garnish with almonds, pista
Views: 23657 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: 21357 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: 38353 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: 23186 Yum
Homemade Chicken Biryani
 
03:33
Chicken Biryani Servings 3 - 4 INGREDIENTS Chicken - 600 grams Yogurt -300 grams Ginger garlic paste - 2 teaspoons Salt -1 teaspoon Coriander powder - 1 teaspoon Turmeric - 1 teaspoon Chicken masala - 1 teaspoon Red chili - 1 teaspoon Cumin - 1 teaspoon Cloves - 3 Lemon juice - 1 teaspoon Oil - 4 tablespoons (divided) Cumin - 1 teaspoon Bay leaf - 2 Cloves - 5 Black peppercorn - 1 teaspoon Black cardamom - 2 Green cardamom - 5-6 Cinnamon - 1-2 inch Soaked rice - 500 grams Salt - 1 teaspoon Water - 1.5 litre Onions - 200 grams Ginger garlic paste - 2 teaspoons Tomato - 250 grams Chicken masala - 1 teaspoon Coriander powder - 1 teaspoon Red chili - 1 teaspoon Turmeric - 1 teaspoon Salt - 1 teaspoon Water - 50 millilitres Black pepper - 1 teaspoon Coriander - 2 tablespoon (divided) Milk - 2 tablespoons Saffron - 1/8 teaspoon Fried onions - 50 grams Kewra essence - 1 teaspoon PREPARATION 1. In a mixing bowl add 600 grams chicken, 300 grams yogurt, 2 teaspoons ginger garlic paste, 1 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon turmeric, 1 teaspoon chicken masala, 1 teaspoon red chili, 1 teaspoon cumin, 3 cloves, 1 teaspoon lemon juice and mix well to combine. Marinate 2 hours. 2. Heat 1 tablespoon oil in a heavy skillet, add 1 teaspoon cumin, 2 bay leaf, 5 cloves, 1 teaspoon black peppercorn, 2 black cardamom, 5-6 green cardamom, 1-2 inch cinnamon and stir. 3. Add 500 grams soaked rice, 1 teaspoon salt, 1.5 litre water and stir well. 4. Cook for 10 - 15 minutes. 5. Heat 3 tablespoons oil in a heavy skillet, add 200 grams onions and stir until they brown. 6. Add 2 teaspoons ginger garlic paste, 250 grams tomato and again stir well. 7. Add 1 teaspoon chicken masala, 1 teaspoon coriander powder, 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon salt and mix well. 8. Add 50 millilitres water and saute. 9. Add marinate chicken, 1 teaspoon black pepper and mix well to combine. 10. Cook for 15 - 20 minutes till the chicken is tender.. 11. Add 1 tablespoon coriander and cooked rice. 12. Take a bowl, add 2 tablespoons milk, 1/8 teaspoon saffron and mix well. 13. Pour thé mixture on it. 14. Again add 1 tablespoon coriander, 50 grams fried onions, 1 teaspoon Kewra essence and cook on low flame 10 - 15 minutes. 15. Serve.
Views: 16727 Yum
Homemade McDonald Style Spicy Paneer Wrap
 
02:01
McDonald Style Spicy Paneer Wrap Servings 3 - 4 INGREDIENTS Nachos - 30 grams Bread crumbs - 30 grams Salt - 1/4 teaspoon Paprika - 1 tablespoon Corn starch - 40 grams All purpose flour - 40 grams Salt - 1/2 teaspoon Black pepper - 1/4 teaspoon Parsely - 1 teaspoon Mexican Seasoning - 1 teaspoon Water Paneer (For dressing) Tortilla Lettuce Onions Chipotle sauce Mustard sauce Cheese slice PREPARATION 1. Grind 30 grams nachos in a blender. 2. Transfer it to mixing bowl, add 30 grams bread crumbs, 1/4 teaspoon salt, 1 tablespoon paprika and mix well. 3. In a mixing bowl, add 40 grams corn starch, 40 grams all purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon parsley, 1 teaspoon Mexican seasoning, water and mix well to make smooth paste. 4. Take a paneer slice, dip it in the batter and roll it in nachos mixture. 5. Again dip it in batter and back to the nachos mixture. 6. Refrigerate for half an hour. 7. Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper. 8. Take a tortilla and spread lettuce, onions on tortilla sheet. 9. Add chipotle sauce, mustard sauce. 10. Top with paneer slice and cheese slice. 11. Start by folding the wrap from below, then the sides and in the end from above. 12. Grill it for 2 - 3 minutes. 13. Cut it into half. 14. Serve.
Views: 9878 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: 15009 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: 19907 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: 53839 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: 19083 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: 7544 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: 8351 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: 6286 Yum
Soya Machurian |  Soya Manchurian recipe | Soya chunks manchurian recipe
 
02:45
Soya Manchurian Servings - 2 - 3 INGREDIENTS Soya chunks - 80 grams Warm water - 600 milliliters Green chili - 1 teaspoon Garlic - 1 teaspoon Ginger paste - 1 teaspoon Black pepper - 1/4 teaspoon Cumin powder - 1/4 teaspoon Corn starch - 1 1/2 tablespoons Rice flour - 1 tablespoon Salt - 1/2 teaspoon Red chili - 1/4 teaspoon Soy sauce - 1 tablespoon Oil - for frying Oil - 1 1/2 tablespoons Onions - 65 grams Garlic - 1 teaspoon Ginger - 1 1/2 teaspoons Green chili - 1 teaspoon Ginger paste - 1 teaspoon Bell pepper - 60 grams Spring onions - 25 grams Soy sauce - 1 tablespoon Vinegar - 1/2 teaspoon Chilli sauce - 1 teaspoon Ketchup - 1 tablespoon Honey - 1/2 teaspoon Black pepper - 1/4 teaspoon Sesame oil - 1/4 teaspoon Water - 200 milliliters Salt - 1/4 teaspoon Corn starch - 2 tablespoons Water - 50 milliliters Spring onions - for garnishing PREPARATION 1. Soak 80 grams soya chunks in 600 milliliters warm water for 30 minutes. 2. Add soaked soya chunks in a blender and blend well. 3. Transfer this into a bowl, add 1 teaspoon green chili, 1 teaspoon garlic, 1 teaspoon ginger paste, 1/4 teaspoon black pepper, 1/4 teaspoon cumin powder, 1 1/2 tablespoons corn starch, 1 tablespoon rice flour, 1/2 teaspoon salt, 1/4 teaspoon red chili, 1 tablespoon soy sauce and mix all the ingredients well. 4. Shape the mixture into lemon sized balls. 5. Heat sufficient oil in a heavy skillet and deep fry these until golden brown. Drain on absorbent paper. 6. Heat 1 1/2 tablespoons oil in a pan, add 65 grams onions, 1 teaspoon garlic, 1 1/2 teaspoons ginger, 1 teaspoon green chili, 1 teaspoon ginger paste and stir well. 7. Add 60 grams bell pepper, 25 grams spring onions and saute for 2 - 3 minutes. 8. Now, add 1 tablespoon soy sauce, 1/2 teaspoon vinegar, 1 teaspoon chilli sauce, 1 tablespoon ketchup, 1/2 teaspoon honey, 1/4 teaspoon black pepper, 1/4 teaspoon sesame oil and mix it well. 9. Add 200 milliliters water and mix it well. 10. Bring it to a boil. Add 1/4 teaspoon salt and mix well. 11. Take a bowl,, add 2 tablespoons corn starch, 50 millliters water and mix it well. 12. Put it into the pan and mix it again. 13. Cook for 2 - 3 minutes or until the sauce starts to thicken, keep stirring continuously. 14. Add the fried balls in it and mix well. 15. Garnish with spring onions. 16. Serve.
Views: 21391 Yum
Soya Chunks Curry | Soya Chunks Curry Recipe
 
02:53
Soya Chunks Curry Servings - 2 - 3 INGREDIENTS Soya chunks - 125 grams Water - for boiling Cold water - for soaking Oil - 2 teaspoons Onions - 220 grams Ginger - 15 grams Garlic cloves - 3 Tomato - 220 grams Cashews - 8 Oil - 3 teaspoons Cumin - 1 teaspoon Bay leaf - 1 Cinnamon stick - 1 inch Onions - 85 grams Turmeric - 1/2 teaspoon Red chili - 1 teaspoon Coriander powder - 1 teaspoon Salt - 1 teaspoon Water - 350 milliliters Yogurt - 70 grams Dried fenugreek leaves - 1 teaspoon Garam masala - 1/4 teaspoon Coriander - for garnishing PREPARATION 1. Heat sufficient water in a pan, add 125 grams soya chunks and boil for 8 - 10 minutes. 2. Transfer this into a bowl of cold water. 3. Allow to rest for 10 minutes and squeeze completely. 4. Heat 2 teaspoons oil in a pot, add 220 grams onions and fry till translucent. 5. Add 15 grams ginger, 3 garlic cloves and saute for 3 - 5 minutes. 6. Then, add 220 grams tomato and saute till it turns soft and pulpy. 7. Add 8 cashews and mix it well. 8. Transfer this mixture into a blender and blend well. 9. Heat 3 teaspoons oil in a another pot, add 1 teaspoon cumin, 1 bay leaf, 1 inch cinnamon stick and stir well. 10. Add 85 grams onions and fry till translucent. 11. Then, add 1/2 teaspoon turmeric and stir well. 12. Add 1 teaspoon red chili and mix it well. 13. Now, add the blended mixture in it and mix it again. 14. Add 1 teaspoon coriander powder, 1 teaspoon salt and mix it well. 15. Add 350 milliliters water, 70 grams yogurt and stir well. 16. Now, add the soya chunks and mix it well. 17. Cover it with lid and cook for 10 minutes. 18. Add 1 teaspoon dried fenugreek leaves, 1/4 teaspoon garam masala and mix it well. 19. Garnish with coriander. 20. Serve hot with roti.
Views: 4943 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: 4916 Yum
Soya Chunks Biryani |  Soya Chunks Biryani Recipe
 
02:09
Soya Chunks Biryani Servings - 2 - 3 INGREDIENTS Soya chunks - 90 grams Hot water - 900 milliliters Yogurt - 300 grams Turmeric - 1/4 teaspoon Red chili - 1 teaspoon Biryani masala - 1 tablespoon Ginger garlic paste - 1 teaspoon Salt - 1 teaspoon Carrot - 40 grams Bell pepper - 40 grams Onions - 40 grams Potatoes - 80 grams Oil - 2 tablespoons Bay leaf - 1 Cinnamon stick - 1 inch Star anise - 1 Cloves - 5 pods Cardamom - 4 pods Black peppercorns - 1/2 teaspoon Cumin - 1 teaspoon Onions - 170 grams Ginger garlic paste - 1 teaspoon Soaked rice - 270 grams Salt - 1/4 teaspoon Fried onions - 4 tablespoons Biryani masala - 1 teaspoon Coriander - 2 tablespoons Mint - 2 tablespoons Oil - 2 teaspoons Water - 500 milliliters PREPARATION 1. In a bowl, add 90 grams soya chunks, 900 milliliters hot water and soak for 15 minutes. 2. In a another bowl, add 300 grams yogurt, 1/4 teaspoon turmeric, 1 teaspoon red chili, 1 tablespoon biryani masala, 1 teaspoon ginger garlic paste, 1 teaspoon salt and mix it well. 3. Now, add the soaked soya chunks, 40 grams carrot, 40 grams bell pepper, 40 grams onions, 80 grams potatoes and mix it well. 4. Marinate it for one hour. 5. Heat 2 tablespoons oil in a pressure cooker, add 1 bay leaf, 1 inch cinnamon stick, 1 star anise, 5 pods cloves, 4 pods cardamom, 1/2 teaspoon black peppercorns, 1 teaspoon cumin and stir well. 6. Add 170 grams onions and fry till translucent. 7. Then, add 1 teaspoon ginger garlic paste and saute for 2 - 3 minutes. 8. Now, add the marinated soya chunks and veggies. 9. Add 270 grams soaked rice, 1/4 teaspoon salt, 4 tablespoons fried onions, 1 teaspoon biryani masala, 2 tablespoons coriander, 2 tablespoons mint, 2 teaspoons oil and 500 milliliters water. 10. Cover it with lid and cook till you hear 2 whistles. 11. Open the lid and remove it from heat. 12. Serve hot.
Views: 3271 Yum
How to Make Cheesy Biscuit Bites
 
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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: 12358 Yum
Homemade Chicken Paratha
 
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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: 26319 Yum
Besan stuffed karela | besan stuffed karela recipe | bharwa karela with besan
 
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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: 7565 Yum
Simple & Healthy Dry Fruit Ladoo
 
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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: 6222 Yum
Kolhapuri Egg Curry |  Kolhapuri Egg Curry Recipe
 
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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: 6529 Yum
How to Make Navratri Thali
 
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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: 93346 Yum
Tosha
 
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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: 7562 Yum
Mughlai Bhindi | How to Make Mughlai Bhindi | Homemade Mughlai Bhindi
 
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Mughlai Bhindi Servings - 2 - 3 INGREDIENTS Okra - 250 grams Oil - 2 tablespoons Coriander seeds - 2 tablespoons Cumin - 2 tablespoons Fennel seeds - 1/2 teaspoon Red chilli flakes - 1 teaspoon Black peppercorns - 1/2 teaspoon Almonds - 1 tablespoon Oil - 2 tablespoons Onions - 225 grams Ginger garlic paste - 1/2 tablespoon Tomato - 225 grams Oil - 2 tablespoons Turmeric - 1/2 teaspoon Salt - 1 teaspoon Water - 250 milliliters Garam masala - 1/2 teaspoon PREPARATION 1. Take 250 grams okra and cut it’s side. 2. Cut it into pieces. 3. Heat 2 tablespoons oil in a pan, add 250 grams okra and roast till it turns golden brown in color. 4. Take a another pan, add 2 tablespoons coriander seeds, 2 tablespoons cumin, 1/2 teaspoon fennel seeds, 1 teaspoon red chilli flakes, 1/2 teaspoon black peppercorns, 1 tablespoon almonds and roast for 3 - 5 minutes. 5. Transfer this into a blender and blend it into a fine powder. 6. Keep aside. 7. Heat 2 tablespoons oil in a another pan, add 225 grams onions and fry till translucent. 8. Add 1/2 tablespoon ginger garlic paste and saute for a minute. 9. Then, add 225 grams tomato and saute till it turns soft and pulpy. 10. Transfer this into a blender and blend it into a smooth puree. 11. Heat 2 tablespoons oil in a another pan, add the blended tomato mixture and stir well. 12. Cook for 3 - 5 minutes. 13. Add 1/2 teaspoon turmeric and stir again. 14. Now, add 1 teaspoon salt, blended seeds mixture and mix it well. 15. Add 250 milliliters water and mix it well. 16. Then, add the roasted okra and mix it again. 17. Add 1/2 teaspoon garam masala and mix it well. 18. Cook for 5 - 7 minutes. 19. Serve hot with roti
Views: 1979 Yum
Homemade Schezwan Pizza Bites
 
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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: 7409 Yum
Maggi Noodles Momos
 
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Maggi Noodles Momos Servings - 2 - 3 INGREDIENTS (For Dough) All purpose flour - 300 grams Salt - 1 teaspoon Oil - 1 1/2 tablespoons Water - 200 milliliters (For Stuffing) Oil - 1 1/2 tablespoons Garlic - 2 teaspoons Onions - 60 grams Cabbage - 60 grams Carrot - 60 grams Water - 660 milliliters Noodle masala - 1 1/2 tablespoons Maggi noodles - 120 grams Vinegar - 1 tablespoon Soy sauce - 1 tablespoon Chili sauce - 1 tablespoon PREPARATION (For Dough) 1. In mixing bowl, add 300 grams all purpose flour, 1 teaspoon salt, 1 1/2 tablespoons oil, 200 milliliters water and knead it into a smooth soft dough. 2. Rest for 1 hour. (For Stuffing) 1. Heat 1 1/2 tablespoons oil in a pot, add 2 teaspoons garlic and saute for 2 - 3 minutes. 2. Add 60 grams onions and fry till translucent. 3. Now, add 60 grams cabbage, 60 grams carrot and mix well. 4. Add 660 milliliters water and stir well. Bring it to a boil. 5. Now, add 1 1/2 tablespoons noodle masala, 120 grams Maggi noodles and mix well. 6. Cook till the water absorbed completely. 7. Now, add 1 tablespoon vinegar, 1 tablespoon soy sauce, 1 tablespoon chili sauce and mix well. (Rest of the Preparation) 1. To make momos, dust with flour. Flatten the dough using rolling pin. Cut out circle into a 2 or 3 diameter circle. 2. Place the prepared stuffing in centre. Fold into half forming a semi circle. 3. Press the edges gently. Further, bring together the tip of folded semi circles and join them. 4. Place it in a steamer and steam for 10 minutes. 5. Serve hot with momos sauce.
Views: 10146 Yum
Homemade Veg Chilli Cheese Toast
 
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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: 14567 Yum
How to Make Pani Puri At home (Golgappa)
 
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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: 21273 Yum
Indian Style Veg Tacos
 
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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: 38297 Yum
Creamy Butter Chicken |  Indian Style Creamy Butter Chicken
 
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Creamy Butter Chicken Servings - 2 - 3 INGREDIENTS Chicken breast - 750 grams Yogurt - 150 grams Ginger garlic paste - 2 tablespoons Salt - 1 teaspoon Paprika - 1 teaspoon Oil - 40 milliliters Oil - 50 milliliters Butter - 2 tablespoons Cardamom - 4 pods Mace strand - 1 Ginger garlic paste - 1 tablespoon Onions - 250 grams Tomato - 400 grams Cashews - 50 grams Paprika - 2 teaspoons Salt - 1 teaspoon Water - 110 milliliters Oil - 2 tablespoons Dried fenugreek leaves - 1 tablespoon Garam masala - 1 teaspoon Fresh cream - 80 grams Butter - 2 tablespoons Coriander - for garnishing PREPARATION 1. Take 750 grams chicken breast and cut it into small pieces. 2. Transfer this into a bowl, add 150 grams yogurt, 2 tablespoons ginger garlic paste, 1 teaspoon salt, 1 teaspoon paprika and mix it well. 3. Marinate for 30 minutes. 4. Heat 40 milliliters oil in a pan, add the marinated chicken in it and cook until it turns golden brown from all sides. Keep aside. 5. Heat 50 milliliters oil, 2 tablespoons butter in a heavy pot, add 4 pods cardamom, 1 mace strand and stir well. 6. Add 1 tablespoon ginger garlic paste and saute for 2 - 3 minutes. 7. Then, add 250 grams onions and fry till translucent. 8. Now, add 400 grams tomato and mix it well. 9. Add 50 grams cashews, 2 teaspoons paprika, 1 teaspoon salt and mix it well. Cook for 3 - 5 minutes. 10. Add 110 milliliters water and mix it well. 11. Transfer this mixture into a blender and blend it into a smooth puree. Keep aside. 12. Heat 2 tablespoons oil in a another heavy pot, add the blended mixture in it. 13. Add 1 tablespoon dried fenugreek leaves, 1 teaspoon garam masala and mix it well. 14. Now, add the cooked chicken in it and mix it well. 15. Then, add 80 grams fresh cream, 2 tablespoons butter and mix it again. Cook for 3 - 5 minutes. 16. Garnish with coriander. 17. Serve hot with rice or naan.
Views: 2747 Yum
Milk Powder Burfi | Milk Powder Burfi recipe | Easy milk powder barfi recipe
 
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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: 15114 Yum
How to Make Mushroom Masala
 
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Mushroom Masala Servings - 2 - 3 INGREDIENTS Oil - 3 tablespoons Mustard seeds - 1/2 teaspoon Cumin seeds - 1 teaspoon Curry leaves - 8 Green chili - 2 Onions - 70 grams Ginger garlic paste - 2 teaspoons Salt - 1/2 teaspoon Cumin powder - 1 teaspoon Garam Masala - 1 teaspoon Coriander powder - 2 teaspoons Red chili - 2 teaspoons Turmeric - 1/4 teaspoon Tomato puree - 130 milliliters Bell pepper - 160 grams Mushrooms - 250 grams Butter - 2 tablespoons Green chili - 2 Garlic - 1 tablespoon Curry leaves - 4 PREPARATION 1. Heat 3 tablespoons oil in a heavy skillet, add 1/2 teaspoon mustard seeds, 1 teaspoon cumin seeds, 8 curry leaves, 2 green chili and stir. 2. Add 70 grams onions, 2 teaspoons ginger garlic paste and sauce them till it becomes translucent. 3. Add 1/2 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon garam masala, 2 teaspoons coriander powder, 2 teaspoons red chili, 1/4 teaspoon turmeric and mix well. 4. Add 130 millilitres tomato puree and mix it again. 5. Add 160 grams bell pepper, 250 grams mushrooms and toss well. Cover it with lid and cook for 7 - 10 minutes. 6. Take a pan, add 2 tablespoons butter, 2 green chili, 1 tablespoon garlic, 4 curry leaves and stir well. 7. Add this into the mushrooms and mix well. 8. Garnish with coriander. 9. Serve.
Views: 7054 Yum
Keema Samosa |  Keema Samosa recipe
 
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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: 4162 Yum
Easy way to make Lasooni Methi Paneer
 
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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: 9415 Yum
Gulab Jamun Cheesecake |  Gulab Jamun Cheesecake Recipe
 
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Gulab Jamun Cheesecake Servings - 4 - 5 INGREDIENTS Digestive biscuits - 200 grams Butter - 60 milliliters Cream cheese - 280 grams Powdered sugar - 150 grams Vanilla extract - 1 teaspoon Whipped cream - 400 grams Gulab jamun - 12 - 15 Powdered pistachios - for garnishing Powdered almonds - for garnishing PREPARATION 1. In a blender, add 200 grams digestive biscuits and blend it into a fine powder. 2. Transfer them into a bowl, add 60 milliliters butter and mix it well. 3. Fill the biscuits mixture in cake base and press the mixture into the bottom. 4. Refrigerate for 30 minutes. 5. In a mixing bowl, add 280 grams cream cheese, 150 grams powdered sugar, 1 teaspoon vanilla extract and mix it well. 6. In a another bowl, add 400 grams whipped cream and whisk it well. 7. Then, add the cream cheese mixture in it and mix it well. 8. Add some cream mixture on top of biscuits base and spread it evenly. 9. Now, add some gulab jamun on it. 10. Again add some cream mixture on top and spread evenly so the gulab jamun will cover completely. 11. Sprinkle powdered pistachios and almonds on top of it. 12. Refrigerate for 2 hours or until set. 13. Cut it into slices. 14. Serve.
Views: 2678 Yum
Kaju Curry |  Kaju Curry Recipe | How to make Kaju Curry
 
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Kaju Curry Servings - 2 - 3 INGREDIENTS Ghee - 1 tablespoon Cashews - 215 grams Oil - 40 milliliters Onions - 150 grams Ginger garlic paste - 1 teaspoon Tomato - 290 grams Cashews - 5 Oil - 2 tablespoons Cumin - 1 teaspoon Cinnamon stick - 1 inch Bay leaf - 1 Onions - 95 grams Turmeric - 1/2 teaspoon Red chili - 1 teaspoon Coriander powder - 1/2 teaspoon Salt - 1 teaspoon Water - 220 milliliters Fresh cream - 65 grams Garam masala - 1/2 teaspoon Dried fenugreek leaves - 1 teaspoon Coriander - for garnishing PREPARATION 1. Heat 1 tablespoon ghee in a pot, add 215 grams cashews and roast till it turns golden brown in color. 2. Keep aside. 3. Heat 40 milliliters oil in a another pot, add 150 grams onions and fry till translucent. 4. Add 1 teaspoon ginger garlic paste and saute for 1 - 2 minutes. 5. Then, add 290 grams tomato and saute till it turns soft and pulpy. 6. Add 5 cashews and mxi it well. 7. Transfer this mixture into a blender and blend well. Keep aside. 8. Heat 2 tablespoons oil in a another pot, add 1 teaspoon cumin and stir well. 9. Add 1 inch cinnamon stick, 1 bay leaf and stir again. 10. Now, add 95 grams onions and fry till translucent. 11. Then, add the blended mixture in it and mix it well. 12. Add 1/2 teaspoon turmeric and stir well. 13. Add 1 teaspoon red chili, 1/2 teaspoon coriander powder, 1 teaspoon salt and mxi it again. 14. Now, add 220 milliliters water and stir well. 15. Add 65 grams fresh cream and mix it well. 16. Then, add roasted cashews in it and mix it again. 17. Cover it with lid and cook for 5 minutes. 18. Add 1/2 teaspoon garam masala, 1 teaspoon dried fenugreek leaves and mix it well. 19. Cook for another 3 - 5 minutes. 20. Garnish with coriander. 21. Serve hot with roti.
Views: 7345 Yum
Grilled Mushroom Sandwich |  Grilled Mushroom Sandwich Recipe | Mushroom Sandwich Recipe
 
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Grilled Mushroom Sandwich Servings - 2 INGREDIENTS Butter - 2 tablespoons Mushrooms - 250 grams Garlic paste - 2 teaspoons Salt - 1/4 teaspoon Black pepper - 1/4 teaspoon Coriander - 1 tablespoon Butter - 1 tablespoon Brown bread - 2 slices Provolone cheese - 1 slice PREPARATION 1. Heat 2 tablespoons butter in a pan, add 250 grams mushrooms and fry for 5 - 7 minutes. 2. Add 2 teaspoons garlic paste and saute for 2 - 3 minutes. 3. Then, add 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well. 4. Cook until it turns golden brown in color. 5. Now, add 1 tablespoon coriander and mix it well. Keep aside. 6. Heat 1 tablespoon butter in a pan, add 2 brown bread slices on top of it. 7. Cook for 2 - 3 minutes from both sides. 8. Place it on a board. 9. Spread the mushroom stuffing on top of it. 10. Place a slice provolone cheese and cover it with another bread slice. 11. Place it on a grill machine and grill the sandwich for 5 - 7 minutes or till golden brown from both sides or the cheese oil melted. 12. Serve hot.
Views: 2945 Yum
Chur Chur Naan | Chur Chur Naan Recipe |  How to Make Chur Chur Naan
 
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Chur Chur Naan Servings - 2- 3 INGREDIENTS (For Dough) All purpose flour - 450 grams Milk - 60 milliliters Baking soda - 2 teaspoons Sugar - 2 tablespoons Salt - 1 teaspoon Yogurt - 125 grams Water - 140 milliliters Ghee - 2 tablespoons (For Stuffing) Grated paneer - 230 grams Onions - 145 grams Coriander - 1 1/2 tablespoons Mint - 1 1/2 tablespoons Red chili - 2 teaspoons Coriander seeds - 1 1/2 teaspoons Pomegranate powder - 1 1/2 teaspoons Dry mango powder - 1 teaspoon Cumin powder - 1 1/2 teaspoons Garam masala - 1 teaspoon Carom seeds - 1 teaspoon Salt - 1 teaspoon Ghee Mint Coriander PREPARATION (For Dough) 1. In a mixing bowl, add all the ingredients except ghee and knead it into a smooth soft dough. 2. Add 2 tablespoons ghee and tuck the dough well. 3. Rest the dough for 1 hour. (For Stuffing) 1. In a mixing bowl, add all the ingredients and mix it well. (Rest of the Preparation) 1. Flatten the dough with your hands and brush it with ghee. 2. Fold from both sides and brush it with ghee again. 3. Fold again and divide the dough into equal parts. 4. Roll it into ball and rest the dough balls for 10 minutes. 5. Take a dough ball and dust it with flour. 6. Flatten it with your hands. 7. Place the paneer mixture in the centre and seal the edges completely. 8. Place mint and coriander on top of it. 9. Flatten it with your hand. 10. Place it on a hot tawa and prick it with fork. 11. Cook on moderate heat for 2 - 3 minutes. 12. Remove it from pan and place it on a baking tray. 13. Preheat the oven to 180°C/350°F. Bake for 8 - 10 minutes. 14. Remove it from oven and brush it with butter. 15. Crush the naan with your hands. 16. Serve hot with chole.
Views: 4975 Yum
Chilly Garlic Chicken |  Chilli Garlic Chicken Recipe
 
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Chilli Garlic Chicken Servings - 2 - 3 INGREDIENTS Chicken breast - 400 grams Rice vinegar - 1 teaspoon Salt - 1/2 teaspoon Ginger garlic paste - 1 teaspoon Oil - 2 tablespoons Garlic - 2 tablespoons Ginger - 1 teaspoon Red chili - 4 Bell pepper - 145 grams Red chili paste - 1 tablespoon Water - 150 milliliters Soy sauce - 1 teaspoon Ketchup - 3 teaspoons Corn flour - 2 tablespoons Water - 80 milliliters Spring onions - for garnishing PREPARATION 1. In a mixing bowl, add 400 grams chicken breast, 1 teaspoon rice vinegar, 1/2 teaspoon salt, 1 teaspoon ginger garlic paste and mix it well. 2. Marinate for 30 minutes. 3. Heat 2 tablespoons oil in a pan, add 2 tablespoons garlic, 1 teaspoon ginger and saute till it turns golden brown in color. 4. Add the marinated chicken in it and mix it well. Cook till the chicken in tender. 5. Then, add 4 red chili, 145 grams bell pepper and mix it well. 6. Add 1 tablespoon red chili paste, 150 milliliters water and stir well. 7. Now, add 1 teaspoon soy sauce, 3 teaspoons ketchup and mix it well. 8. In a bowl, add 2 tablespoons corn flour, 80 milliliters water and mix it well. 9. Pour this mixture into the chicken and mix well. 10. Cook for 3 - 5 minutes or till the gravy thickens. 11. Garnish with spring onions. 12. Serve.
Views: 4211 Yum
Easy to make Veggie Burger
 
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Veggie Burger Servings - 3 - 4 INGREDIENTS (For veggie patty) Potatoes - 3 Carrot - 35 grams Beans - 40 grams Green peas - 85 gram Oil - 1 tablespoon Ginger paste - 1 teaspoon Garlic - 1/2 teaspoon Green chilli - 1 teaspoon Onions - 75 grams Coriander powder - 1/2 teaspoon Cumin powder - 1/2 teaspoon Garam masala -1/2 teaspoon Red chilli - 1/2 teaspoon Turmeric powder - 1/8 teaspoon Salt - 1/2 teaspoon Coriander - 2 tablespoons (For batter) Maize flour - 25 grams Rice flour - 40 grams Gram flour - 20 grams Water - 100 ml Bread crumb (For topping) Butter Buns Onions Cucumber slice Tomato slice Lettuce leaves (For burger sauce dressing) Mayonnaise - 3 tablespoons Mustard seeds - 1/2 teaspoon Black pepper - 1/2 teaspoon Lemon juice - 1 teaspoon Vinegar - 1 teaspoon Olive oil - 1 tablespoon Sugar - 1/2 teaspoon Salt - 1/2 teaspoon PREPARATION (For veggie patty) 1. Steam 3 potatoes, 35 grams carrot, 85 grams green peas, 40 grams beans for 30 minutes or until the veggies are cook. 2. Heat 1 tablespoon oil in a pan, add 1 teaspoon ginger paste, 1/2 teaspoon garlic paste, 1 teaspoon green chili and stir. 3. Add 75 grams onions, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala, 1/2 teaspoon red chilli, 1/8 teaspoon turmeric, 1/2 teaspoon salt and mix all the ingredients well. 4. Add 35 grams carrot, 85 grams green peas, 40 grams bean, 3 mashed boiled potatoes, 2 tablespoons coriander and mix well. Cook for 3 - 5 minutes. (For batter) 1. In a mixing bowl add 25 grams maize flour, 40 grams rice flour, 40 grams gram flour, 100 millilitres water and mix well to combine. 2. Take small portion of mixture and make small balls (Tikki shape) and dip the batter mixture and roll them in bread crumbs. 3. Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper. (For Burger sauce dressing) 1. In a mixing bowl, add 2 tablespoons mayonnaise, 1/2 teaspoon mustard seeds, 1/2 teaspoon black pepper, 1 teaspoon lemon juice, 1 teaspoon vinegar, 1 tablespoon olive oil, 1/2 teaspoon sugar, 1/2 teaspoon salt and mix well to combine. (For topping) 1. Take a bun slice and spread burger sauce then place the tikki, onion slice, cucumber slice, tomato slice and lettuce leaves. Top with other slice of bun. 2. Serve.
Views: 5424 Yum
Stuffed Pav Bhaji
 
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Stuffed Pav Bhaji Servings - 2 - 3 INGREDIENTS Yeast - 2 teaspoons Sugar - 1 teaspoon Warm water - 100 milliliters All purpose flour - 640 grams Carom seeds - 1 teaspoon Salt - 1 teaspoon Warm water - 220 milliliters Oil - 1 tablespoon Butter - 1 tablespoon Cumin - 1/2 teaspoon Onions - 100 grams Ginger garlic paste - 2 teaspoons Turmeric - 1/4 teaspoon Bell pepper - 35 grams Boiled green peas - 30 grams Boiled cauliflower - 35 grams Boiled mashed potatoes - 250 grams Red chili - 1/2 teaspoon Pav bhaji masala - 2 teaspoons Water - 60 milliliters Salt - 1/2 teaspoon Milk - for brushing Sesame seeds(black, white) - for garnishing PREPARATION 1. In a mixing bowl, add 2 teaspoons yeast, 1 teaspoon sugar, 100 milliliters warm water and mxi it well. 2. Rest the mixture for 5 minutes. 3. Add 640 grams all purpose flour, 1 teaspoon carom seeds, 1 teaspoon salt, 220 milliliters warm water and knead it into a smooth soft dough. 4. Add 1 tablespoon oil and tuck the dough well. 5. Rest the dough for 1 1/2 hours. 6. Heat 1 tablespoon butter in a skillet, add 1/2 teaspoon cumin and stir well. 7. Then, add 100 grams onions and fry till translucent. 8. Now, add 2 teaspoons ginger garlic paste and saute for 2 - 3 minutes. 9. Add 1/4 teaspoon turmeric and stir well. 10. Add 35 grams bell pepper, 30 grams boiled green peas, 35 grams boiled cauliflower and mix it well. 11. Saute the veggies for 5 - 7 minutes. 12. Then, add 250 grams boiled mashed potatoes and mix it well. 13. Now, add 1/2 teaspoon red chili, 2 teaspoons pav bhaji masala and mix it well. 14. Cook for another 3 - 5 minutes. 15. Add 60 milliliters water, 1/2 teaspoon salt and mix it well. 16. Remove it from heat and keep aside. 17. Take a ball from dough and flatten it with your hands. 18. Put some prepared mixture on top of it. 19. Seal the edges completely and roll it into a ball. 20. Place it on a baking dish and cover it with cloth. 21. Rest the dough balls for 1 hour. 22. Now, brush it with milk and sprinkle black & white sesame seeds on top of it. 23. Preheat the oven to 180°C/350°F. Bake for 25 minutes or until the top is golden brown in color. 24. Remove it from oven. 25. Serve hot. See Less
Views: 2209 Yum
Banana Chocolate Sundae | Banana Chocolate Sundae Recipe
 
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Banana Chocolate Sundae Servings - 2 INGREDIENTS Brown sugar - 110 grams Butter - 60 grams Fresh cream - 2 tablespoons Bananas - 200 grams Cream cheese - 115 grams Chocolate sauce - 90 grams Dark chocolate - to taste Gems - to taste Vanilla ice cream - 1 scoop Cocoa powder - for garnishing Chocolate sauce - for garnishing PREPARATION 1. Take a pan, add 110 grams brown sugar and stir until the sugar is fully dissolved. 2. Add 60 grams butter and mix it well. 3. Add 2 tablespoons fresh cream and mix well till all the ingredients combine well. 4. Transfer this mixture into a bowl, add 200 grams bananas and mix it well. 5. In a another bowl, add 115 grams cream cheese, 90 grams chocolate sauce and mix it well. 6. Fill the glass with chocolate bananas. 7. Garnish with dark chocolate and gems. 8. Top with cream cheese mixture and vanilla ice cream. 9. Sprinkle with cocoa powder and chocolate sauce. 10. Serve.
Views: 2956 Yum
Caramel Custard |  Caramel Custard Recipe
 
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Caramel Custard Servings - 2 - 3 INGREDIENTS Sugar - 120 grams Eggs - 3 Sugar - 75 grams Vanilla essence - 1 teaspoon Salt - 1/8 teaspoon Warm milk - 600 milliliters Nutmeg - 1 teaspoon Hot water - 500 milliliters PREPARATION 1. Take a pan, add 120 grams sugar and stir continuously until the sugar is fully dissolved. 2. Transfer the mixture into a bowl and allow the syrup to harden in bowl for about 10 minutes. 3. In a mixing bowl, add 3 eggs, 75 grams sugar and mix it well. 4. Add 1 teaspoon vanilla essence, 1/8 teaspoon salt, 600 milliliters warm milk and whisk it well. 5. Pour this mixture over caramelized sugar. 6. Garnish 1 teaspoon nutmeg on top of it. 7. Place the cup in a baking tray. 8. Pour 500 milliliters hot water into the tray. 9. Preheat the oven to 350°F/180°C. Bake for 45 minutes or until the top is golden brown. 10. Remove it from oven and refrigerate for 5 - 6 H ours. 11. To unmold, run a knife around rim of cup and invert onto dessert plate. 12. Serve.
Views: 2979 Yum
Omelette Sandwich |  Omelette Sandwich recipe
 
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Omelette Sandwich Servings - 2 INGREDIENTS Eggs - 2 Bell pepper - 4 teaspoons Green chili - 2 Salt - 1/2 teaspoon Black pepper - 1/2 teaspoon Oil - 1 tablespoon Bread slices Ketchup Cheese slice Butter PREPARATION 1. Break 2 eggs in a mixing bowl, add 4 teaspoons bell pepper, 2 green chili, 1/2 teaspoon salt, 1/2 teaspoon black pepper and mix well to combine. 2. Heat 1 tablespoon oil in a pan, pour the batter on the pan and spread in circular motion. 3. Cook on a medium heat, till golden brown spots appear on both the sides. 4. Take a bread slice and spread some ketchup over the bread. 5. Add omelette , cheese slices and then cover with another bread slice. 6. Heat some butter on a pan. Put the bread slices on it and cook till both sides are golden. 7. Serve and enjoy.
Views: 6844 Yum
Dahi Papad Ki Sabzi |  Dahi Papad Ki Sabzi Recipe
 
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Dahi Papad Ki Sabzi Servings - 2 - 3 INGREDIENTS Papad Oil - 2 tablespoons Mustard seeds - 1/2 teaspoon Cumin - 1/2 teaspoon Asafoetida - 1/4 teaspoon Curry leaves - 10 Onions - 80 grams Ginger garlic paste - 1 teaspoon Green chili - 1 Turmeric - 1/2 teaspoon Paprika - 1 teaspoon Coriander powder - 1/2 teaspoon Water - 220 milliliters Yogurt - 230 grams Salt - 1/4 teaspoon Garam masala - 1/2 teaspoon Dried fenugreek leaves - 1 teaspoon Coriander - 2 tablespoons PREPARATION 1. Place a papad on a tawa and cook from both sides till golden brown. 2. Remove it from tawa and crush it into pieces. Keep aside. 3. Heat 2 tablespoons oil in a pot, add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin, 1/4 teaspoon asafoetida and stir well. 4. Add 10 curry leaves, 80 grams onions and fry till translucent. 5. Then, add 1 teaspoon ginger garlic paste and saute for 2 - 3 minutes. 6. Now, add 1 green chili, 1/2 teaspoon turmeric and stir well. 7. Add 1 teaspoon paprika, 1/2 teaspoon coriander powder and mix it well. 8. Now, add 220 milliliters water and stir well. 9. Add 230 grams yogurt and mix it well. Cook it for 5 - 7 minutes. 10. Then, add the cooked papad pieces in it and mix it well. 11. Now, add 1/4 teaspoon salt, 1/2 teaspoon garam masala, 1 teaspoon dried fenugreek leaves and mix it well. Cook for another 3 - 5 minutes. 12. Add 2 tablespoons coriander and mix it well. 13. Serve.
Views: 7926 Yum