Відео

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Hlo m first 😮

Anjeer and Badam Roll Recipe Ingredients For the Inner Almond Log: • 1 cup almond flour • 1/2 cup jaggery, grated • 2 tablespoons milk powder • 2-3 tablespoons milk • 2 tablespoons chopped almonds • 2 tablespoons chopped cashews • 1 teaspoon ghee For the Outer Fig Layer: • 1 1/2 cups dried figs, chopped • 1 teaspoon ghee For Coating: • 2 tablespoons poppy seeds (optional, for coating) Method 1. Prepare the Inner Almond Log: • In a heavy-bottomed kadai, add jaggery and cook on low heat until it melts completely. • Add the almond flour, milk powder, chopped almonds, cashews, and ghee to the melted jaggery. • Pour in 2-3 tablespoons of milk and cook the mixture on low heat, stirring continuously, until it forms a soft, slightly sticky dough that comes together. • Remove from heat and let it cool slightly. Shape it into a log, about 6-8 inches long, and set aside to cool completely. 2. Prepare the Outer Fig Layer: • In the same kadai, add the chopped figs and ghee. • Cook on low heat, stirring frequently, until the figs soften and most of the moisture evaporates, forming a soft, pliable dough. This should take around 8-10 minutes. • Remove from heat and let the fig mixture cool completely. 3. Assemble the Anjeer and Badam Roll: • Once cooled, place the fig dough between two sheets of parchment paper or plastic wrap and roll it out evenly into a rectangle, about 1/4 inch thick. • Place the almond log at one end of the rolled fig layer. • Gently roll the fig layer over the almond log, pressing lightly to encase the almond mixture completely. Seal the edges well to ensure the filling stays intact. • Let the roll set at room temperature for about 15-20 minutes. 4. Finish and Serve: • Roll the log in poppy seeds to coat the outside, adding a lovely texture. • Slice the roll into 1/2-inch thick rounds and serve.

Tried this and it was a hit ❤ Thank you Chef Nehal

Sooo i was on this short for like an hour almost and as i work from home i was doing all this during my break so i was in rush .by mistake i did not apply cornflour and and pepper on paneer and i directly fried them in oil 😂😂😂 so they became lil crunchy and then i did all this just to realise i forgot to include lemon in my blink it order ,thinking itin freezer already 😢😢😢. Butttt theee best part isss it turned out to be very very tastyyyyyy🤤🤤🤤🤤🤤😍😍😍i loveeeeed it

The recipe is bomb. thanks.

So oil can't be used right?

Love your recipe But its corn starch not corn flour. Two different things

Bhai lekin Door Ke bahar toh mere ghar wale aye the ab kya karu

Hi in amazon i found its not good for acidic food??.. Is it?

Tried it today, loved it!!!❤

Puliyogare (Tamarind Rice) Recipe Ingredients For Tamarind Paste: • 1/2 cup tamarind, soaked in warm water • 2 tbsp sesame oil (or any cooking oil of choice) • 1 tsp mustard seeds • 1/4 tsp fenugreek seeds • 2 dried red chilies, broken • 1 tbsp chana dal (split Bengal gram) • 1 tbsp urad dal (split black gram) • 1/4 cup peanuts • A pinch of asafoetida (hing) • 1 sprig curry leaves • 1/2 tsp turmeric powder • 2 tsp jaggery (optional) • Salt to taste For Spice Powder: • 1 tbsp coriander seeds • 1 tbsp chana dal • 1 tbsp urad dal • 5-6 dried red chilies • 1/2 tsp fenugreek seeds • 1 tsp sesame seeds For Rice: • 1 1/2 cups cooked rice (use any variety; cooled or leftover rice works best) Instructions 1. Prepare the Rice: • Cook 1 1/2 cups of rice and spread it on a sheet pan to cool completely. You can also use leftover rice for this dish, as it helps keep the grains separate. 2. Make the Spice Powder: • Dry roast coriander seeds, chana dal, urad dal, dried red chilies, fenugreek seeds, and sesame seeds in a pan over medium heat until golden and aromatic. Allow them to cool slightly, then grind into a fine powder. Set aside. 3. Prepare the Tamarind Paste: • Extract the juice from the soaked tamarind by squeezing it well and straining out the pulp. • Heat sesame oil in a pan. Add mustard seeds and allow them to splutter. • Add fenugreek seeds, broken red chilies, chana dal, urad dal, peanuts, asafoetida, and curry leaves. Sauté until the dals turn golden brown and the peanuts are roasted. • Add the strained tamarind juice, turmeric powder, jaggery (if using), and salt. Simmer the mixture until it thickens and the raw tamarind smell disappears. Set the paste aside. 4. Combine Rice and Tamarind Paste: • Add the prepared tamarind paste to the cooled rice. Mix gently to coat the rice evenly without breaking the grains. • Sprinkle the prepared spice powder over the rice and mix well, adjusting the seasoning if needed. 5. Serve: • Garnish with additional peanuts or curry leaves if desired and serve Puliyogare warm or at room temperature.

Coconut Malai Laddoo Recipe Ingredients: • 1 liter full-fat cow’s milk • 1 cup grated fresh paneer (homemade or store-bought) • ½ cup sugar (adjust to taste) • A pinch of saffron strands, soaked in 1 tablespoon of warm milk • ½ teaspoon cardamom powder (optional) • 1 cup desiccated coconut (for rolling) • 1 tablespoon ghee (optional, for richness) Instructions: 1. Reduce the Milk: • Pour the full-fat milk into a heavy-bottomed pan. Bring it to a boil, then reduce the heat to low and continue to simmer. • Stir occasionally to prevent the milk from sticking to the bottom. Continue simmering until the milk reduces to about half its original quantity and thickens slightly. 2. Add Grated Paneer: • Once the milk has reduced, add the grated fresh paneer to the pan. • Mix well and cook the mixture on medium heat, stirring continuously to ensure the paneer is well combined with the thickened milk. 3. Sweeten and Flavor: • Add sugar to the mixture, adjusting to your desired sweetness. Stir well to dissolve the sugar completely. • Pour in the saffron milk for added flavor and a beautiful golden hue. • Optionally, add cardamom powder for an aromatic touch. 4. Cook to Desired Consistency: • Continue to cook the mixture until it thickens and starts to leave the sides of the pan. This should take about 10-15 minutes. • If using, add the ghee to enhance richness and flavor. Stir well to incorporate. 5. Shape the Laddoos: • Let the mixture cool slightly until it’s warm enough to handle. Grease your palms with a bit of ghee if needed. • Take small portions of the mixture and shape them into round laddoos. 6. Coat with Desiccated Coconut: • Roll each laddoo in the desiccated coconut, ensuring it is evenly coated. This adds a delightful texture and flavor. 7. Serve or Store: • Allow the laddoos to set for a few minutes. Serve fresh or store in an airtight container in the refrigerator for up to 3-4 days.

Man!!! You are amazing in story telling ❤❤❤❤!!!

That story teeling is amazing ❤

Looks delish!

Cam I pan fry instead of deep fry?

Yummy 🤤🤤

Is it okay if we don't use melon seeds ??

Wow 😮

Creamy Potato Gratin Recipe Ingredients: • 6-7 medium potatoes, peeled and thinly sliced • 1 large onion, finely chopped • 4-5 garlic cloves, minced • 1 tbsp fresh or dried thyme • 1 1/2 cups fresh cream • 1/4 cup water • 1 cup cheddar cheese, shredded • 1/2 cup Parmesan cheese, grated • Salt and pepper to taste • Fresh parsley, chopped, for garnish • Chili flakes for garnish (optional) Instructions: 1. Prepare the Cream Mixture: In a pan over medium heat, sauté chopped onion and minced garlic until they start to brown slightly. Add thyme and cook until fragrant. Deglaze the pan with 1/4 cup of water to lift the browned bits and then add the fresh cream. Stir until combined and remove from heat. 2. Layer the Potatoes: Spread a thin layer of the cream mixture at the bottom of your casserole or baking dish. Arrange a single layer of sliced potatoes on top, slightly overlapping each other. Season with salt, pepper, and a sprinkle of thyme. 3. Add Cheese and More Layers: Pour half of the cream mixture over the potatoes, then sprinkle with half of the cheddar and Parmesan cheeses. Add another layer of potatoes, season again, and pour the remaining cream mixture over the top. 4. Bake: Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 1 1/2 to 2 hours, or until the potatoes are tender and fully cooked through. 5. Gratinate: Remove the foil, add the remaining cheddar and Parmesan cheese on top, and return to the oven. Bake until the cheese is bubbly and golden brown. 6. Serve: Let the gratin cool slightly, then garnish with fresh parsley and chili flakes. Serve hot.

Looks lovely, will try with an air fryer

foolish

we called this chicken kosha

Can we have this with rice 😌😌

Japan also has a version of it ..its like rice balls dipped soya sauce and then roasted

Day 2 of #7Days7Recipes for Ganesh Chaturthi: Mani Kozhukattai Magic! 🥥✨ Nothing says festive joy quite like Mani Kozhukattai! These soft, steamed rice flour dumplings coated in a delicious coconut masala are a favorite during Ganesh Chaturthi. Originating from South India, this festive delight brings all the feels-tiny, soft, and bursting with flavors that transport you to the heart of every celebration! 🥳🎉 Perfect for offering to Bappa or as a quick snack for the fam, these little dumplings pack a punch of happiness in every bite. Save this post, try it out, and let the festive joy roll! Recipe in the comments-let’s get rolling! 🌸🪔 #GaneshChaturthi #FestiveVibes #ManiKozhukattai #KozhukattaiLove #BappaMorya #IndianSnacks #SteamedGoodness #JoyInEveryBite #SouthIndianSnacks #ModakMemories #SaveForLater

Recipe plz

Bhuna besan recipe

My anxiety level going up when he touch that hot oil😵‍💫

Pls invite for lunch or Dinner 😂❤

Black Channa Sundal Recipe Ingredients: • Brown Chickpeas (Kala Chana) - 200 gms • Water (as needed for soaking and cooking) • Oil - 2 tsp • Chana Dal - 1 tsp • Urad Dal - 1 tsp • Cumin Seeds - 1/2 tsp • Mustard Seeds - 1/2 tsp • Asafoetida Powder - 1/2 tsp • Red Chilies (as per taste) • Green Chilies - 2 (sliced) • Salt - 1/4 tsp (adjust as needed) • Grated Coconut (for garnish) Instructions: 1. Soak and Cook the Chickpeas: • Soak the brown chickpeas in water overnight or for at least 6-8 hours. • Drain the soaked chickpeas, add fresh water, and boil them in a pot until they are soft but not mushy (about 30-40 minutes). Drain and set aside. 2. Prepare the Tempering: • Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. • Add cumin seeds, asafoetida, chana dal, and urad dal. Sauté until the dals turn golden brown. • Add the red chilies and sliced green chilies, sauté for another minute. 3. Combine Chickpeas: • Add the boiled chickpeas to the pan, followed by salt. Stir well to coat the chickpeas with the tempering spices. 4. Fry the Coconut: • Add the grated coconut to the pan and fry until it turns slightly brown. Mix well with the chickpeas. 5. Serve: • Serve warm as a snack or Prasad during festivals like Ganesh Chaturthi.

BRO THIS WAS SO TASTY LITERALLY EVENN MY MOM WHO LOVES PERFECTION LOVED IT

he is such a good cook...wow 🤌

No ingredients details in description

Its been 4yrs and still making (Loving) it...❤

It turned out so flavourful....yum thanks for sharing 🤩

That byeeee in the end !!! Priceless 😃 Can’t wait to try this recipe

Mast❤

Will definitely try this ....

Ingredient 300gm grated paneer 2 tosp oil 1 tbsp ghee 1/2 cup chopped onions 2 slit green chillies 1 tbsp ginger garlic paste 1 tsp Kashmiri chilli powder 1/4 tsp turmeric powder 1/2 tsp cumin powder Water as required 2 tbsp roasted besan 5-6 tbsp whisked dahi 1 tsp chaat masala 1 tsp garam masala 1/4 cup milk 2 tosp chopped coriander 1 tsp kasuri methi Method 1. Grated the paneer and keep aside. 2. Now in a kadai heat oil and ghee and fry the onion, ginger garlic paste and green chilli till slight browned. 3. Then add the spice powders and cook for 2 mins. 4. Next add the tomatoes and some salt fry for 1 min then add some water and cover and cook for 5 mins till the tomato start to soften and the oils separate. 5. Now add the besan, dahi & paneer and mix well. 6. Next add the water, milk and cook on medium heat till it starts to to thicken up. 7. Finally add chaat masala, garam masala, coriander and kasuri methi and give it a final stir. 8. Serve hot with pav and enjoy.

THE BEST RECIPE!

We use chicken

Bro is paneer chilly n not crispy paneer

Stahl

❤❤❤❤❤❤❤

Can't you use only one language in video , SIR

Temperature and time if baking in an oven ?

This recipe is gold 😍😍😍

Turkey style chicken