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  INGREDIENTS for vada: ▢1 cup urad dal or moong daal ▢1 chilli ▢1 inch ginger ▢1 tsp salt ▢oil (for frying) for soaking: ▢5 cup hot water ▢½ tsp salt ▢¼ tsp hing / asafoetida for sweetened curd: ▢2 cup curd (fresh & thick) ▢2 tbsp sugar ▢½ tsp black salt for serving: ▢green chutney ▢tamarind tomato sweet chutney ▢dry roast chilli powder ▢dry roast cumin powder ▢chaat masala ▢pomegranate(optional) ▢coriander (finely chopped) INSTRUCTIONS   how to make vada for dahi bhalla: firstly, soak 1 cup urad or moong dal for 3 to 4 hours. drain off the water and transfer to the mixi or grinder. also, add 1 chilli and 1 inch ginger. blend to smooth paste adding water as required. try to add a minimal amount of water to prevent the batter from turning watery. transfer the urad dal batter to a large bowl. now add 1 tsp salt and mix well using the whisk. prepare a thick batter. if the batter is runny then add a tbsp of rice flour. now wit wet spoon or using hand, drop a spoonful of batt...

  INGREDIENTS OF KAJU CURRY                     4 Servings 2 tablespoon cashews-roasted 20 cashews 4 medium tomato 1 teaspoon ginger paste 1 teaspoon garlic 1 bay leaf 3 green chillies 1 1/2 teaspoon red chilli powder salt as required 1/2 teaspoon garam masala powder 3 tablespoon fresh cream 4 tablespoon butter 1 teaspoon sugar 1 teaspoon dried fenugreek leaves 3 sprigs coriander leaves 1/2 cup water  1/2 teaspoon raae HOW TO MAKE KAJU CURRY Start with roasting the cashews. Just add some butter in a pan add the cashews. Keep stirring until they turn golden. Do not let them burn. Keep these aside. In another pan, add some oil to heat and add in a bay leaf and raae. Now add the tomatoes and roast them for some time in the oil. Meanwhile, grind the un-roasted cashews and take them out in a plate. Add the tomatoes in the grinder and make a fine paste. In the same pan, add this tomato puree and let it cook along with the ginger garl...

Ingredients For Chenna(Fresh cottage cheese) 1 litre milk full fat lemon juice  2 tbsps water For Milk base 1liter milk full fat ½ can Condensed milk sweetend  ¾ cup gur pinch salt ¼ cups cashew nut 2 - 3 cardamom green almond chopped for garnishing  Instructions For chenna,boil milk in a big vessel. Once milk comes to a rolling boil, stir in lemon juice mixed in 2 tbsp of water.The milk will start to separate leaving a greenish whey. Once the solid part is completely separated,Strain the mixture. Run the strained chenna under running tap water so that any lemon residue is gone.Let the chenna sit in the strainer for a good one hour,so that all the water is drained out. Crumble chenna finely using fingers.Keep aside.  In a thick bottom vessel, sprinkle 1 tsp of ghee and few drops of water. Let it caramelize and become golden brown in colour. In the same vessel add 1 liter of milk.Once the milk comes to a boil,reduce gas and let it cook in low heat till it is reduced a...

Ingredients  Serving: 4-5  . Poppy seeds 200gms . Onion 4 big sized and finely chopped . Ginger garlic paste 1 tbsp . 4 Almonds and 6 cashew  paste . Cumin and mustard seeds 1 tbsp . 2 Tomato paste  . Oil 2 and 1/2 tbsp . Bay leaf 1 . Kashmiri Red Chilli 1 and 1/2 tbsp . Turmeric powder 1tsp  . Garam masala 1 tbsp  . Jeera powder 1 tbsp . Dhaniya powder 1 tbsp . salt as per taste      Instructions Soak poppy seeds in enough water for 2 hr and Grind into a paste. Heat oil in a pan and temper it with bay leaf, cumin and mustard seeds. After crackling of seeds add chopped onions and ginger garlic paste and stir once. Immediately add Khuskhus paste and roast it till it becomes golden brown. Add Chilli powder, turmeric powder ,jeera powder, dhaniya powder and tomatoes paste and salt let it cook for 2mins. Then add paste of cashew and almonds. Add garam masala and 2 cups of water and let it cook till you have a consistent gravy. Garnish with c...

INGREDIENTS  For stuffing: ▢1cup sattu ▢½-¾ tsp chilli powder (adjust to your spice level) ▢¼ tsp crushed roasted coriander seeds ▢½ teaspoon coriander powder ▢¼ teaspoon jeera powder ▢½ tsp dry mango powder / amchur powder ▢¼ tsp garam masala ▢a pinch of hing ▢1 tsp Powder sugar ▢salt to taste ▢4-5 tsp mustard oil(if required required) for dough: ▢1 cup maida / plain flour  ▢3 tbsp oil ▢salt to taste ▢pinch of carom seeds ▢water to knead to dough ▢oil for deep frying INSTRUCTIONS   Kachori stuffing recipe: firstly, in a large kadai dry roast sattu add chilli powder, coriander powder, cumin powder, crushed coriander seeds, dry mango powder. also add garam masala, hing, sugar and salt to taste and mix well. add mustard oil iff needed and mix well. kachori dough recipe: firstly, in a large mixing bowl add 1 cup of maida,carom seeds and oil and salt to taste. crumble the flour well with oil. In addition, add water little by little and knead to form a dough and cover them f...

  Ingredients  For Dough: Refined Flour - 2 Cup  Desi Ghee - 1/4 Cup  For Stuffing: Semolina - 1/2 Cup Desi Ghee - 5 tbsp Sugar - 1/2 Cup  Coconut - 4 tbsp Cashew -2 tbsp, chopped Buchanania Lanzan - चिरौंजी - 2 tbsp Raisin - 2 tbsp, chopped Cardamom -5 coarsely ground          *How to prepare Sooji gujiya?* 1. Take 2 cup maida, add 1/4 cup of desi ghee, and mix well. Add water gradually and knead a stiff dough. Cover and rest for 20 mins to set. 2. To prepare the stuffing, add 1/2 cup of suji and ghee (2 tbsp less in a half cup) to the pan. Roast the semolina over low-medium heat till golden brown.  3. Next, take 1/2 cup of sugar and pour 1/2 cup water into the pan. Simmer the water till the sugar dissolves completely.  4. Once the sugar dissolves completely, mix roasted suji in the simmering syrup and cook the mixture over medium flame till it thickens like halwa. 5. Add 4 tbsp of grated coconut, 2 tbsp of chopped cashews, 2 ...

   ::Ingredients:: 8 strawberries, stemmed and sliced 0.5 teaspoon vanilla extract 1 pint vanilla ice cream 1/2 cup milk                    ::How to Make It:: Blend half of strawberries, 1/4 tsp vanilla, 1 cup ice cream and milk in blender until smooth.  Pour into 2 glasses. Repeat with remaining strawberries, vanilla, ice cream and milk. Decorate as per your choice and Serve immediately.

  Ingredients To boil the macaroni: 1 cup macaroni 1 litre water 1 tbsp oil 1/2 tsp salt To coat the macaroni: 1 to 1 1/2 tbsp Aararot powder 1 to 1 1/2 tbsp maida For the masala: 1/2 tsp salt 1/2 tsp bhuna jeera (roasted cumin seed powder) 1 tsp amchur  1/2 tsp kala namak  1/2 tsp red chilli powder 1 tsp pudina (mint powder) For frying the macaroni: Vegetable oil as needed Instructions Add water to a kadhai, then add in the salt and oil. Keep the heat on high, cover with a lid, and let the water come to a rolling boil. Add the macaroni and stir a few times. Cook for 5-6 minutes or until the macaroni is about 80% cooked. Take it off the heat and strain out the water. Allow the macaroni to cool under running tap water to stop the carryover cooking. Let the macaroni remain in the sieve until all the water has drained out and it just remains a bit wet. Transfer the macaroni to a large bowl and add the arrowroot and all-purpose flour. Stir until well coated. In case the macar...