Category: shorts

This recipe is a great breakfast option if you are in a hurry and it is so easy to prepare ❤️🤩✨

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Multi Kadhai With Lid (Milton Procook)
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Garlic Chutney Ingredients:
● KASHMIRI RED CHILLI 18-20 NOS. (DESEEDED & SOAKED)
● GARLIC | लेहसुन 3/4 CUP
● GINGER | अदरक 2 INCH
● OIL | तेल 4-5 TBSP
● CUMIN SEEDS | जीरा 1 TSP
● LEMON JUICE | �नबू का रस OF 1/2 LEMON Method:
● Add the soaked Kashmiri red chillies in a mixer grinder jar along with garlic, ginger & grin it into a fine paste using very little water.
● Set a pan over high heat & once the pan gets hot add in the oil & let the oil heat up as well.
● Add cumin seeds & let them crackle, then add the paste along with salt, stir well & cook over medium high flame
until the oil separates & the paste turns crumbly in texture, make sure you keep stirring the chutney.
● Once the oil has separated, add the lemon juice & stir well, switch off the flame & your garlic chutney is ready.
Kachori Ingredients:
Dough
SALT | नमक TO TASTE
CAROM SEEDS | अजवाइन 1/2 TSP
GHEE | घी 4-5 TBSP
WATER | पानी 280-300 ML OIL | तेल
Filling:
* WHOLE SPICES
CORIANDER SEEDS | धिनया 1 TBSP
BLACK PEPPERCORNS | साबुत काली िमच� 1/2 TSP FENNEL SEEDS | स�फ 1.5 TBSP
CUMIN SEEDS | जीरा 1 TBSP
* OIL | तेल 2 TBSP
* POTATO | आलू 5 NOS. (BOILED)
* SALT | नमक TO TASTE POWDERED SPICES
* Powdered spices

DRY MANGO POWDER | आमचूर पाउडर 2 TSP
TURMERIC POWDER | ह�दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | क�मीरी लाल
SPICY RED CHILLI POWDER | तीखी लाल िमच� पाउडर 1 TSP
GARLIC CHUTNEY | लेहसुन क� चटनी 2-3 TBSP
FRESH CORIANDER | हरा धिनया A LARGE HANDFUL (CHOPPED)
SALT | नमक IF REQUIRED
ONION | �याज़ 2 NOS. (CHOPPED)
Method:

Add refined flour, salt, carom seeds & ghee in a bowl & mix all the ingredients well initially, then rub the flour in
between your palms to apply shortening, to check the flour take some of it in your hand & form a fist, if the flour
holds its shape then you can add water to knead the dough.
● Further add the water gradually & combine all the dry flour, then transfer the dough onto the kitchen platform
& knead it using stretch & fold method until the dough becomes smooth & soft.
● Once the dough becomes smooth & soft, form it into a doughball & transfer it into a greased bowl & add oil to
brush the surface of the dough & cover it with a moist cloth, let the dough rest for 2 hours at least.
● To toast the whole spices set a pan over high heat & lower the flame once it gets hot, add all the whole spices &
dry roast them over low flame until fragrant.
● Transfer the spices in a mortar once fragrant & then grind them coarsely, you can also do this using a mixer
grinder but make sure to cool down the spices
● Set a pan over high heat & once the pan gets hot add in the oil & let the oil heat up as well.
● Further add the grounded spices along with boiled potatoes, roughly mash the potatoes using your hands,
followed by salt & all the powdered spices, then mash everything together using a potato masher over high
flame.
● Then add the garlic chutney, fresh coriander & stir well, taste & adjust the seasoning then remove the filling in
bowl & cool it down completely.
● Once the mixture has cooled down, add the onions & mix well, your filling is ready.
● Take a portion from the mixture & shape it into a roundel, shape the entire mixture similarly.
● To shape the kachoris take a portion from the dough, keep it slightly larger than the filling roundel, then flatten
the doughball using your finger & place the filling in the centre, then press the filling downwards & bring the
edges of the dough together to seal it, pinch & remove the excess dough after sealing the doughball.
● Flatten out the doughball into a large thick disc by applying pressure with your palms, your shaped kachori is
ready, place it on a butter paper lines tray or plate & cover it with a damp cloth & shape remaining kachoris as
required.
● To fry the kachoris heat oil in a large kadhai until it reaches 160 C (moderately hot), then carefully drop the
kachoris in the oil & fry until crisp & golden brown.
● Once fried transfer them into a sieve so that all the excess oil drips off.
● Your fresh, hot & crispy pyaaz ki kachori is ready

Ingredients
PROCESSED CHEESE 150 GRAMS (GRATED)
BUTTER 1 TBSP
MILK 100 ML
PANEER 100 GRAMS (DICED)
SWEET CORN 1/2 CUP (BOILED)
CAPSICUM 1 LARGE
ONION 1 LARGE (CHOPPED)
GREEN CHILLI 2 NOS. (CHOPPED)
PIZZA SAUCE 4 TBSP
KETCHUP 2 TBSP
OREGANO 1/2 TSP
RED CHILLI FLAKES 1/2 TSP
SALT A PINCH
PROCESSED CHEESE 50 GRAMS (GRATED)
SANDWICH BREAD SLICES 3 NOS.
BUTTER AS REQUIRED (SOFT)
Method:
Set a small stock pot over high flame with boiling water in it & place a large bowl on the stock pot & lower the flame, this set-up is called a double boiler.
Further add the processed cheese, butter & milk in the bowl & whisk it until smooth & creamy for 5 minutes.
Once it gets smooth & creamy transfer it into a bowl & cool it down
Your cheesy dip is ready.
To make the filling add all the ingredients into a bowl & mix gently.
Make the sandwich by applying soft butter on a bread slice, add an even layer of the filling, then apply the generous amount of the cheesy sauce on other slice of bread, make sure you leave 1-2 cm of the sides empty so that the sauce doesn’t drip out, place this slice of bread on the filling upside down, keep the cheesy side up.
Then close the sandwich by place the last slice of bread on the top & apply some butter on the surface.
Place the layered sandwich in a hand toaster, apply butter on the other side & toast over medium high flame until crisp & golden brown.
Once toasted transfer it out onto a plate or a chopping board.
Cut & serve with dips of your choice or have it as is.

Prepare these Red Velvet Churros for your loved one on this Valentine’s Day! ❤️

This is my wife’s favourite dessert & I love cooking it for her & they turn out to be so delicious ❤️🤩✨

When you want to cook something special it is very important that you have a reliable cookware partner and that’s why I am using my Milton ProCook Tri-Ply range to make the Churros like a Pro!

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Written recipe:

Add 1 cup water, 1 tbsp sugar, 2 tbsp butter In a saucepan over high heat and bring it to a boil.

Switch off the flame & add 1 cup maida, 1 tbsp cocoa powder, 1/2 tsp Red food colour, stir well to make a dough and cool down.

Now pipe the Churros using a star nozzle & a piping bag.

Then fry the Churros in hot oil over medium low flame for 3-4 minutes until crisp.

Coat the hot Churros with a mix of 1/2 cup caster sugar and 1/2 tsp cinnamon powder.

For the filling, in a bowl add 225 grams cream cheese, 1/2 cup icing sugar, 1/2 tsp vanilla essence and whisk well until smooth.

Pass a straw through the Churros & pipe the filling inside.

Your delicious Red Velvet Churros are ready! ❤️

Eggless Fluffy Chocolate Pancake

Chocolate pancake:

In a bowl add

MILK 1 CUP (WARM)
VINEGAR 2 TSP

And set it aside for 5-10 minutes

In a bowl sieve all the dry ingredients

REFINED FLOUR 1 CUP
POWDERED SUGAR 1/4 CUP
COCOA POWDER 3 TBSP
BAKING POWDER 1 TSP
BAKING SODA 1/4 TSP
SALT 1/4 TSP

Then add in

BUTTER 2 TBSP (MELTED)
VANILLA ESSENCE 1 TSP

Along with the buttermilk & mix until you get a batter.

Set a non-stick pan over high heat, lower the flame once it gets hot & pour the batter.

Cook the pancakes for 3-4 minutes then flip & cook for over high flame for 2 more minutes.

Your fluffy eggless chocolate pancakes are ready.

Strawberry topping:

In a pan add all the ingredients

STRAWBERRY 250 GRAMS
SUGAR 3 TBSP
WATER 3 TBSP
LEMON ZEST OF 1 LEMON
LEMON JUICE OF 1/2 A LEMON

Cook over high flame for 4-5 minutes then cool it down completely, your strawberry compote is ready.