CHETTINAD MUTTON GRAVY INGREDIENTS FOR GRINDING PREPARATION METHOD Heat oil in a cooker ,add the bay leaves . Add the shallots and fry till brown . Add ginger garlic paste and fry till raw smell leaves . Add tomatoes + salt and fry till mushy . Add the mutton and mix well . Stir and
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KACCHI MURG KI DUM BIRYANI It is called kacchi as we are going to use uncooked [ raw ] meat. INGREDIENTS FOR MARINATING THE CHICKEN PREPARATION In a large bowl take all the above ingredients , mix well with clean hands and marinate for minimum 2 – 3 hrs or overnight in the fridge .
Read MoreLASAGNA / LAZANYA [ It is pronounced as la …zaa…ne…aa ] Lasagne sheets are easily available in stores. Here I have used selva brand sheets .[they are ready for baking ] There is no need to cook the sheets , if using thin consistency sauce . If the sauce is thick then we need to
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SOOKHA KALA CHANA / PRASAD WALI KALA CHANA / ASHTAMI PRASAD INGREDIENTS *** If you don’t have Everest chole masala then make spice pwdr at home – PREPARATION *** My way of pressure cooking chole /chanas /mutton – pressure cook first on high till first whistle,then lower the fame and cook for 10 mins. METHOD
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RESTAURANT STYLE VEG PULAV /PULAO INGREDIENTS *** We can also add 1 tomato chopped PREPARATION METHOD Heat ghee + oil in a heavy bottom pan. Add the whole garam masala and give a quick
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SOUTH INDIAN DAL CURRY INGREDIENTS Tuvar dal – ½ cup Onion chopped – 1 Tomato chopped – 1 Asafoetida / hing – a generous pinch Garlic – 2 Green chilli – 3 or as per taste Turmeric pwdr – ½ tsp Freshly grated coconut – ¼ cup Tamarind extract – 1 tbsp [ soak tiny
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ANJEER / DRY FIG MILKSHAKE INGREDIENTS PREPARATION METHOD Take the chopped figs + 1/2 cup milk and grind it well . Now add the remaining milk + honey + vanilla ice cream and blend again till frothy . Once done pour it in a glass and serve chilled . NOTES FOR MORE RECIPES CLICK ON
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BEETROOT APPLE SALAD INGREDIENTS PREPARATION Peel the apple + beetroot and slice it finely like match stick . I have used a match stick peeler. METHOD Take olive oil + lemon juice + pepper pwdr + salt in a mixing bowl and mix well . The dressing for salad is ready. Now add all the
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#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE – 12 [ malvani recipe ] By Dine in with Disha #MALVANI_CHICKEN is the famous preparation of Konkan region. This authentic cuisine is combo of Konkani and Goan style food. It’s a coastal region hence they use more of dry and fresh coconut for the cooking. Today Malvani Chicken is served
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#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE – 12 [ VARAN , BATTI ,GHOTLELE VANGYACHI BHAJI, MATTHA, koshimbir ] By Dine in with Disha #Khandeshi_Varan_Batti is a mixture of MP’s Dal Bafle and Rajasthani dal baati. It’s boiled first just as Bafle and then either deep fried in ghee or roasted as Baati. Batti is served with plain
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#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE – 11 [ kairi panha / karela stuffed with peanuts / katachi amti ] By Dine in with Disha PURANPOLI is an authentic Maharashtrian Dish. It’s a kind of stuffed Paratha, filled with sweet dal stuffing. Water in which dal is boiled is called Kat, and a spicy preparation from this
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#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE – 10 [ kadve valache bhirde / rice bhakri / papad cha khuda ] By Dine in with Disha Basically a Konkani Dish. It’s made either in red Konkani masala or in green chilli paste, goda masala. Today we will make it in green Chilli paste. Bhirade is served with easy
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#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE – 9 [ patwadi in kandeshi gravy / kandeshi gravy recipe / soya bean chi sukhi bhaji / khandeshi garam masala ] By Dine in with Disha #PATWADI / MAASWADI🔶 is traditionally made in each and every Maharashtrian house. It’s made out of gram flour /besan, dry Soyabean chunks 🍛💥are made
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#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE – 8 [ paan sharbat / gulacha sheera / laapsi / kadhi / toor dal khichdi ] By Dine in with Disha #Toor_dal khichdi is also known as Sai Baba ki khichdi. It’s offered to Sai, in the temples of Khandesh, on every Thursday. Toor Dal/ Split Pigeon peas cooked with
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SINDHI RECIPES By Dine in with Disha #Sindhi cuisine, A Cuisine which is not very famous but it’s Full of Flavours and Variations. Generally everyone knows about Sindhi Kadhi Chawal or Dal Pakwan. But this Cuisine has many such varieties. Today we will make Sai Bhaji / Dal Palak 🍵which is made by split chickpeas
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#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE [ ANGOORI PANHA/ PANNA / ZUNKA/ JOWAR BHAKRI /BURKA /CHUTNEY ] By Dine in with Disha #Maharashtrian Zunka bhakar🍛 with Spicy 🔥 Burka chutney and 🍇Angoori Panha🍹 झुणका भाकर The name itself a symbol of Maharashtrian food… An easy and Dry preparation of gram flour served with Jowar or Bajra bhakri,
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MAHARASHTRIAN CUISINE – 6 [ *MULTIGRAIN THALIPEETH/ KALNYACHE APPE/SURALICHYA VADYA /KANDESHI THESA ] By Dine in with Disha Thalipeeth, Kalnyache Appe, Spicy Suralichya VadyaThalipeeth,🍪 Very famous the most healthiest breakfast of Maharashtra, You must have been tested😋 different varieties of Appe but Kalne ke Appe is with healthy💪 twist, Suralichya Vadya is with 🌶spicy ZING..
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MAHARASHTRIAN CUISINE [AMRAKHAND / DAL GANDORI/दाल गंडोरी /JOWAR BHAKRI ] By Dine in with Disha Dal Gandori (Malegaon special)🍵, Jowar bhakri🍪, Amrakhand🍶Served with Salad🍱 and Kokum Sharbat 🍹 #Dal Gandori is made by Toor dal/split pigeon peas and Green Sorrel which is called आम्बट चूका in Marathi, is a sour and spicy preparation served with
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MAHARASHTRIAN CUISINE – 4 [ भाजीचे फुनके / Chivadi chi bhaji che funke, Kadhi, Shengdana dry chutney with Imli Panna ] By Dine in with Disha #चीवडीची भाजीचे फुनके / Chivadi chi bhaji che funke, Kadhi, Shengdana dry chutney with Imli Panna #Chivdi chi bhaji, very famous in Vidarbha and Khandesh regions…versatile and very tiny
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MAHARASHTRIAN CUISINE – 3 [BHARIT / KALNE PURI / GEHU KHEER /RED AND GREEN THESA/THECHA / SALAD ] By Dine in with Disha BHARIT, KALNE KI🍪 PURI, GEHU KI🍶🍶KHEER, RED 🔴AND GREEN✳ THESA/THECHA and SALAD #Bharit / bharta usually made by🍆🍆 purple/black brinjals, but Khandesh is the only region of Maharashtra where you get green
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MAHARASHTRIAN CUISINE – 2 /KACCHA FANAS / RAW JACKFRUIT IN KHANDESHI GRAVY By Dine in with Disha KACCHA FANAS / RAW JACKFRUIT IN KHANDESHI GRAVY Jackfruit, is a versatile fruit which is used raw as vegetable and ripen as a fruit. In MAHARASHTRA it’s available everywhere. ••INGREDIENTS•• ½ kg Raw Jackfruit cut into small pieces
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MAHARASHTRIAN CUISINE – 1 /GONGURA BHAJI /BAJRA BHAKRi /STUFFED BHAKRI /LAAL CHUTNEY /FROOTI PANNA By Dine in with Disha GONGURA BHAJI A sour leafy Vegetable which is full of Nutrients but not very popular. Gongura Bhaji is specially made by Maharashtrian sub-cast, लेवा पाटील. अंबाड्याची भाजी Specially cooked for the wedding events and offered to the Goddess
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MYSORE MASALA DOSA INGREDIENTS FOR DOSA BATTER METHOD First wash and soak rice for 5 to 6 hours. [ add poha to it just 10 minutes before grinding ] Wash and soak urad dal for 4 hours. Drain both . Take urad dal and grind in a mixer , add little water at a time
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KERALA APPAM INGREDIENTS PREPARATION Clean ,wash , rinse and soak the rice + urad dal for 4 – 5 hrs . Add the poha to the soaked rice , just 10 mins before you grind . Take the rice + poha + yeast + sugar in a mixer jar and grind it into fine smooth
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RED RICE PORRIDGE Comfort food – Rice soup for hydrating and nourishing your body in any season . INGREDIENTS PREPARATION Clean ,wash and soak the rice for 30 mins or more . METHOD Pressure cook the soaked rice + 1 1/2 cup water with salt upto 4 whistles till the rice softens completely . Once
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EGGLESS COLOURFUL ZEBRA CAKE INGREDIENTS [1 cup – 200ml ] Maida / APF – 1 ½ cup Sugar powderd – 3/4cup Vanilla essence – 1 tsp Oil – ¼ cup Thick curd – ½ cup [room temperature] Water – ½ cup [ room temperature ] Baking pwdr – 1 tsp Baking soda – ½ tsp Vinegar –
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MIX VEGETABLES PANEER CHEESE PARATHAS INGREDIENTS PREPARATION METHOD Divide the dough into equal balls. Roll the dough into small circle and place enough of mixture in the centre.. Bring the edges of the dough together in the centre and pinch it. Flatten this ball and roll into thick parathas by dusting dry flour. Heat the
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POHA KHEER / CHOORA KHEER INGREDIENTS PREPARATION Heat ghee in a pan ,add the cashew and fry till golden.Remove and keep aside. Take the poha in a strainer ,wash and rinse it .Drain of the complete water .[ no need to soak ] In same pan add the rinsed poha and stir fry for 2
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CHURMA LADOO RECIPE AND VIDEO BY Rajeshwari Panchasara Churma Ladoo is a recipe for ball shaped sweet made out of crumbled Bati (unleavened bread). This authentic Churma Ladoo recipe has been further enhanced by mixing different flours, spices and nuts. Snack anytime, if you are feeling low on energy or to satisfy your sweet tooth cravings just serve as a dessert. This authentic gujarati churma ladoo is the most lovable
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DIWANI PALAK PANEER INGREDIENTS PREPARATION Clean ,wash and rinse and soak the palak leaves for sometimes . Again rinse and drain the excess water .Transfer it to a colander for excess water to drain off .Chop it roughly . Heat 1 tbsp oil + butter , add onion and fry till transparent . Add ginger
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GUJARATI MOHANTHAL RECIPE INGREDIENTS [ 1 cup – 200 ml ] Besan / gramflour – 1 1/2 cup Chirote rava / fine sooji – 1 tbsp [ optional – is added for grainy texture ] Ghee – 3 tbsp hot . Milk – 3 tbsp Extra ghee – ½ cup Sugar – 3/4 cup or
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CORN CHAAT / CORN SALAD Recipe by KHUSHI UDHANI INGREDIENTS Boiled corn kernels – 2 cup Boiled / roasted peanut – ½ cup Finely chopped onion – 1 small Finely chopped tomato – 1 small [ remove the pulpy part ] Finely chopped coriander leaves – 2 tbsp Green chilly finely chopped – as per
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DRUMSTICK LEAVES WITH MOONG DAL [ The leaves have many beneficial nutritional Values ] INGREDIENTS PREPARATION METHOD Heat oil in a pan ,add mustard seeds and allow it to crackle. Add onion+ chilli and saute till translucent . Add the leaves and mix well. Add salt and mix well. Sprinkle ¼ cup water and allow it to
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EGGLESS PANCAKE [very soft ,fluffy and spongy ] INGREDIENTS PREPARATION Sieve together maida + baking pwdr twice and keep aside .[if making chocolate pancake sieve the cocoa pwdr also . METHOD Take the 1 cup milk + oil + sugar + salt + vanilla essence in a mixing bowl ,mix it well till sugar
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TINDA / INDIAN ROUND GOURD /INDIAN BABY PUMPKIN OR SQUASH WITH CHANA DAL inda, also called Indian squash, round melon, Indian round gourd or apple gourd or Indian baby pumpkin, is a squash-like cucurbit grown for its immature fruit, a vegetable especially popular in
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CHICKEN CREAMY SPINACH RED SAUCE PASTA INGREDIENTS Pasta – 2 cup Very finely chopped palak / spinach – 1 cup Tomato – 3 Boiled chicken / salami /
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HARIYALI CHICKEN TIKKA INGREDIENTS PREPARATION METHOD Heat oil + ghee in a heavy pan . Add the marinated chicken and mix , stir fry for a minute. Cover the pan and allow the chicken to sweat [ leave water ] on medium heat . Once the chicken sweats completely ,open the lid . Now cook
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MATAR KHEEMA INGREDIENTS PREPARATION Clean and pick the minced mutton .[any bone bits or hair ] Soak in water for 15 mins to get
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WATERMELON JUICE health benefits of eating watermelon. INGREDIENTS METHOD Take the watermelon pieces + sugar in a mixer jar and blend it
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BREADIZZA / BREAD PIZZA / BREAD STUFFED WITH PIZZA TOPPINGS / CONIZZA INGREDIENTS Bread slices ½ cup finely chopped tomato [ remove seeds ] ½ cup finely chopped onion ½ cup finely chopped capsicum ½ cup boiled corn Tomato
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