Category: Videos

Full written recipe of Sattu Ka Paratha

Prep time: 5-10 mins
Cooking time: 15-20 mins
Serves: 3-4 people

Ingredients:
Dough:
WHEAT FLOUR | गेहूं का आटा 2 CUPS
CAROM SEEDS | अजवाइन 1/2 TSP (CRUSHED)
KALONJI | कलौंजी A LARGE PINCH
SALT | नमक TO TASTE
WATER | पानी AS REQUIRED (ADDED GRADUALLY)
OIL | तेल 1 TSP
Filling:
CHANA SATTU | चना सत्तू 1 CUP
GARLIC | लेहसुन 1 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2-3 NOS. (CHOPPED)
GINGER | अदरक 1 TBSP (CHOPPED)
CAROM SEEDS | अजवाइन 1/2 TSP
KALONJI | कलौंजी 1/2 TSP
BLACK PEPPER POWDER | काली मिर्च पाउडर A LARGE PINCH
LEMON JUICE | नींबू का रस OF 1 LEMON
SALT | नमक TO TASTE
MANGO PICKLE MASALA | आम के अचार का मसाला 2 TBSP
MUSTARD OIL | सरसों का तेल 2 TSP
ONION | प्याज़ 1 SMALL SIZED. (CHOPPED)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Cooking Paratha
WHEAT FLOUR | गेहूं का आटा AS REQUIRED
GHEE | घी AS REQUIRED
Method:
Add the wheat flour, kolonji, carom seeds & salt in a bowl & mix well, then add water as required & mix well with your hands, once all the dry flour combines, knead it to form a semi soft dough, then add the oil & knead it again until the oil gets incorporated.
Once the dough is ready drizzle a few drops of oil to cover the surface of the dough & cover it with a damp cloth, let the dough rest for half an hour.
To make the filling, add the sattu in a bowl along with garlic, ginger, green chilli, carom seeds, kalonji, black pepper powder, lemon kuice, salt & mango pickle masala & mix well.
Then add the mustard oil & mix again, add the onion & fresh coriander, mix it well, the filling should bind well & stick together if squeezed between your palms.
Taste and adjust salt if required & your filling is ready.
To shape the paratha, take a portion of the dough & form it into a roundel then press it slightly, further form it into a bowl like shape by using your thumbs & rotating it.
Then fill it with a generous amount of the sattu filling & carefully bring the edges of the dough together to seal it, make sure to pinch out the excess dough.
Further coat the stuffed dough ball with dry wheat flour & then roll it out into a semi-thin paratha using a rolling pin, dust wheat flour as required.
To cook the paratha, heat the tawa really well then add the ghee & wipe it off using a clean napkin or a paper towel.
Then place the paratha on the tawa & cook it by pressing the paratha with a napkin while continuously rotating, cook the paratha from both the sides over high flame.
Further apply ghee on the paratha & cook it briefly until light golden brown over medium to low flame.
Your delicious and quick sattu ka paratha is ready, serve hot with dahi, chutney or chokha.
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Intro 0:00
Dough 1:47
Filling 3:28
Shaping Paratha 6:01
Cooking 7:44
Plating 8:46
Outro 9:43

Full written recipe of Kanda Bateta Tameta nu Shaak / Gujarati Rasse Waale Aloo

Prep time: 10 minutes
Cooking time: 10-15 minutes
Serves: 4-5 people

Ingredients:
Prep
POTATO | आलू 4 NOS.
TOMATO | टमाटर 2 NOS.
ONION | प्याज़ 1 MEDIUM SIZED.
Cooking
GROUNDNUT OIL | मूंगफली तेल 2-3 TBSP
MUSTARD SEEDS | राई 1/2 TSP
CUMIN SEEDS | जीरा A PINCH
ASAFOETIDA | हींग 1/4 TSP
GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन और हरी मिर्च की पेस्ट 1 TBSP
SALT | नमक TO TASTE
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
WATER | पानी AS REQUIRED
SUGAR | शक्कर A PINCH (OPTIONAL)
GARAM MASALA | गरम मसाला A PINCH
FRESH CORIANDER | हरा धानिया A HANDFUL (CHOPPED)
Method:
Peel & cut the potatoes into dices, cut the tomatoes similarly & then dice the onions as well.
Set a pressure cooker over high heat, add oil & let the oil heat up.
Add mustard seeds, cumin seeds, asafoetida & chopped onions, stir well & cook over high flame for 1-2 minutes or until the onion turns translucent.
Further add ginger garlic & green chilli paste, stir & add the tomato & cook for a minute.
Then add the diced potato along with salt, turmeric powder & all the remaining powdered spices, stir well & cook over high flame for 2-3 minutes.
Add water & a pinch of sugar, the water should at least be equal to the surface of the potatoes, put the lid on & pressure cook over high flame for 3 whistles then switch off the flame & let the cooker depressurize naturally.
Check the whistle & open the lid, stir well & switch on the flame & adjust the consistency at this stage if required.
Taste & adjust salt if required & add garam masala & fresh coriander, stir well & you quick & simple Gujarati style aloo tamatar pyaaz ki sabzi is ready.

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Intro 0:00
Prep 1:15
Cooking Process 2:09
Plating 4:52
Outro 6:02

Kanji Vada

Prep time: 15-20 minutes
Preparation time of Kanji: 10-15 minutes (excluding 3-4 days of fermentation time)
Cooking time of Vade: 20-25 minutes (excluding soaking time)

Kanji
Ingredients:
WATER | पानी 2 LITRES
SPICE MIX
BLACK MUSTARD SEEDS | बारीक राई 2 TBSP
BLACK SALT | काला नमक 1/2 TBSP
ASAFOETIDA | हींग 1/4 TSP
BLACK PEPPERCORNS | साबुत काली मिर्च 1/4 TSPa
ROASTED CUMIN SEEDS | भुना हुआ जीरा 1 TSP
RED CHILLI POWDER | लाल मीर्च पाउडर 1/2 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
SALT | नमक 1/2 TBSP
CURD | दही 2 TBSP
LIVE CHARCOAL | जलता हुआ कोयला
ASAFOETIDA | हींग 1/4 TSP
MUSTARD OIL | राई का तेल
Method:
In a stock pot add the water, set it over high flame & let it come to a boil.
Meanwhile make the spice mix by adding all the spices into a spice grinder & grind it into a fine powder, you can also use a mortar pestle.
Once the water comes to a boil, switch off the flame & let it cool down until it gets lukewarm.
Add the spice mix into a clean large glass bowl & add curd, mix well to form a paste & then smear the paste onto the surface of the bowl.
To give the kanji a smoky flavour, place a bowl with live charcoal in it in the bowl, add some asafoetida on the coal & then some mustard oil, cover & let the spices smoke for 5 minutes.
Then remove the lid & add the lukewarm water, mix well & thoroughly incorporate the spices.
Cover the bowl using a muslin cloth & tie it, you can also use a mesh lid & place it in a warm place where it can get some sunlight & let it ferment for 3-4 days.
You need to open the lid & stir the kanji at least once every day.
Once fermented the kanji will give off a slight sour & tangy smell, small fragments of mustard seeds will also float on the surface, if you have followed the process carefully & used clean utensils the kanji won’t spoil, discard the kanji is you see a layer of fungus or if it smells foul & rancid.
Your delicious kanji is ready, you can store it in a glass container, it stays in the fridge for upto two weeks.
You can have the kanji as is or you can also have it with some vade.
Vade
Ingredients:
YELLOW MOONG DAL | पीली मूंग दाल 3/4 CUP
URAD DAL | उरद दाल 1/4 CUP
WATER | पानी AS REQUIRED
WATER | पानी AS REQUIRED
GREEN CHILLI | हरी मिर्च 2 NOS.
GINGER | अदरक 1 INCH
WATER | पानी 1 TSP
CORIANDER SEEDS | साबुत धनिया 1 TSP
FENNEL SEEDS | सौंफ 1/2 TSP
ASAFOETIDA | हींग 1/4 TSP
MUSTARD OIL | राई का तेल 2 TSP
SALT | नमक TO TASTE
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
LUKEWARM WATER | गरम पानी
SALT | नमक A PINCH
ASAFOETIDA | हींग 1/4 TSP
Method:
Wash the dals well & soak them for 3-5 hours.
Once soaked, drain the water & add the dals in a mixer grinder jar, add the ginger & green chilli & grind it into a paste, make sure that you use minimal water & the paste should not be extremely fine, transfer the paste into a large bowl.
Whisk the mixture really well for 2-3 minutes, the mixture should become fluffy & pale, you can either do it by moving your hand in a circular up & down motion or by using a whisk.
To check if the mixture is ready, scoop up some of it in a spatula or a spoon & flip it upside down, the mixture should not drop.
Once you have whisked the mixture add coarsely crushed coriander seeds & fennel seeds, asafoetida, then in a small ladle heat up the mustard oil & pour it on the spices, then add salt & fresh coriander & gently mix all the ingredients in the batter.
Before frying the vade, make the water that you will be needing to soak the vade after frying, in a large bowl, add lukewarm water, salt & asafoetida & mix it well.
Now to fry the vade, heat oil in a kadhai until its moderately hot or if you have a thermometer, the temperature of the oil should be 170 C.
Dip your hands in ice cold water & scoop out some batter then drop it carefully in the oil, drop a few more portions simalrly, make sure you don’t overcrowd the kadhai.
Fry over medium high heat until light golden brown, once they turn light golden brown remove them from the hot oil using a spider & then immediately transfer them into the water that you prepared for soaking the vade, let them soak for 15-20 minutes or until they sink.
Once soaked, remove the vade from the water & gently squeeze them in your hands to remove all the excess water & transfer them into a bowl.
Your vade are ready.
Transfer the vades into the kanji, chill it in the fridge before serving.

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Intro 0:00
Kanji 1:09
Vada 10:16
Kanji Vada Assembly 15:29
Plating 15:52
Outro 16:36

Full written recipe of Paneer Tikka Biryani
Prep time: 25-30 minutes
Cooking time: 1hr 15 mins
Serves: 6-7 people
Ingredients:
Marinade
MUSTARD OIL 1 TBSP
KASHMIRI RED CHILLI POWDER 1 TBSP
CORIANDER POWDER 1 TSP
CUMIN POWDER ½ TSP
BLACK SALT ½ TSP
GREEN CARDAMOM POWDER A PINCH
ROASTED KASURI METHI POWDER ½ TSP
TURMERIC POWDER ¼ TSP
GARAM MASALA ½ TSP
GINGER GARLIC GREEN CHILLI PASTE 1 TBSP
HUNG CURD 4 TBSP
LEMON JUICE OF A LEMON
SALT TO TASTE
PANEER 500 GRAMS (CUBED)
ONION 1 NO. (PETALS)
CAPSICUM 1 NO. (DICED)
TOMATO 2 NOS. (DICED)
BASMATI RICE 500 GRAMS
GHEE 1 TSP + 1 TSP
BAY LEAF 2 NOS.
GREEN CARDAMOM 4 NOS.
STAR ANISE 1 NO
CLOVES 3-4 NOS.
CINNAMON 1 INCH
BLACK PEPPERCORNS 4-5 NOS.
CARAWAY SEEDS 1 TSP
GREEN CHILLI 1 NO. (SLIT)
LEMON JUICE 1 TSP (ADD THE SLICED)
OIL 2-3 TBSP
ONION 4-5 MEDIUM SIZED. (SLICED)
GINGER GARLIC GREEN CHILLI PASTE 2 TBSP
TURMERIC POWDER ¼ TSP
DEGI RED CHILLI POWDER 1 TBSP
HOT WATER AS REQUIRED
TOMATO 1 NO. (GRATED)
CURD 200 GRAMS
BIRIYANI MASALA 2 TBSP
SALT TO TASTE
FRESH CORIANDER A HANDFUL (CHOPPED)
MINT A HANDFUL (CHOPPED)
SALT AS REQUIRED (WATER SHOULD TASTE LIKE SEAWATER)
SAFFRON & WATER MIXTURE 2-3 TBSP
GHEE 2-3 TBSP
Method:
To make the marinade add oil, all powdered spices, ginger garlic chilli paste, hung curd, lemon juice & salt into a large bowl & mix it
Further add the cubed paneer pieces & coat it with the marinade, to give this a smokey flavour place a bowl with live charcoal in the centre, pour ghee on the charcoal & cover the marinade & let it smoke for 3-4 mins then discard charcoal carefully.
At this stage you can wash basmati rice in a large bowl until the added water turns clear & let them soak for 45mins to an hour until you do the further processes.
To cook the paneer set a nonstick pan over high flame & let it get hot, then add ghee & let the ghee heat up as well.
Place the paneer pieces into pan & cook over medium flame until that side turns light golden brown, then flip all pieces & cook them on the other side, transfer all paneer tikkas in a bowl & cook the remaining pieces similarly.
Now add the veggies in the leftover marinade, mix well & cook in same pan over high flame for a few seconds, the veggies should remain crunchy, once cooked transfer the veggies into a bowl, reserve the leftover marinade.
To boil rice later, set a large stock pot over high flame & add all whole spices, green chilli & lemon juice, add the lemon slice as well, cover & let the water come to a boil.
Set a heavy bottomed vessel over high flame, let it get hot & then add oil, let the oil heat up a well.
Add onions, stir well & cook over medium to high flame until onions turn golden brown, add ginger garlic green chilli paste along with, turmeric powder, degi red chilli powder, stir & immediately add hot water & cook for 1-2 mins
Further grate & add tomato, cook over high flame for 2-3 mins
Lower flame, then add the curd in a separate bowl, add the leftover marinade, biryani masala & salt, whisk well & add it into the gravy, stir well & cook over high flame until the oil gets separated.
Once cooked, add hot water & adjust consistency, its consistency should be semi thin.
Place the cooked paneer pieces evenly over the gravy & then place the veggies as well, then add fresh coriander & mint, the base gravy is ready.
Now discard all whole spices from boiling water using a sieve, discard water from soaked basmati & add into the boiling water.
Boil rice until it gets 80-85% cooked, this will take 4-5 mins
Once cooked strain half of the rice using a large spider & spread it evenly on the paneer gravy, then add fresh coriander, mint & birista.
Then strain & add the remaining rice, add saffron & water mixture, ghee, fresh coriander, mint & birista.
Keep the wet muslin cloth over the rim of the handi & place a lid over it, then place a tawa underneath the handi & place heavy object on the lid.
Switch on flame to high & let the tawa & handi get hot for 10 minutes then lower the flame & dum cook the biryani for 10-15 mins
Switch off the flame & let the biryani rest for at least 30 mins
Once rested you can open the lid & serve the biryani.

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Intro 0:00
Paneer Tikka 1:33
Rice Soaking 4:16
Cooking 4:50
Boiling water for rice 7:01
Biryani masala 7:46
Layering & dum 11:54
Plating 16:04
Outro 17:30

Nylon Khaman

Prep time: 10-15 minutes
Cooking time: 30-35 minutes
Serves: 4-5 people

Ingredients:
Khaman
WATER | पानी 1 CUP
CITRIC ACID | नींबू का फूल 1 TSP (showing)
SUGAR | शक्कर 3 TBSP
SALT | नमक ½ TBSP
GROUNDNUT OIL | मूंगफली का तेल 1.5 TBSP
GRAM FLOUR | बेसन 2 CUPS / 220 GRAMS
WATER | पानी AS REQUIRED
OIL | तेल AS REQUIRED
BAKING SODA | बेकिंग सोड़ा 1 TSP
WATER | पानी 1 TBSP
Tempering
GROUNDNUT OIL | मूंगफली का तेल 2 TBSP
MUSTARD SEEDS | राई 1 TBSP
GREEN CHILLI | हरी मिर्च 3 NOS. (SLIT)
CURRY LEAVES | कड़ी पत्ता 10 NOS.
ASAFOETIDA | हींग ¼ TSP
WATER | पानी 1 CUP
SUGAR | शक्कर 2 TBSP
SALT | नमक TO TASTE
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
COCONUT | नारियल A HANDFUL (GRATED)
Method:
In a large bowl add water, citric acid, sugar, salt & groundnut oil, whisk we’ll for 2-3 minutes until the sugar & citric acid dissolves.
Further sieve in the gram flour & whisk well for 3-4 minutes until you get a smoothly flowing batter, cover & let the batter rest for 10 minutes.
While the batter is resting, set a steamer over high flame & keep it ready before you add the final ingredients of the batter, also grease the tray or plate you are going to be using to steam the khaman with oil, make sure it fits in the steamer.
Once the batter has rested, add the baking soda along with a tablespoon of water & whisk we’ll, the batter will puff up & rise, keep whisking for 2-3 minutes.
Quickly transfer the batter into the greased tray & tap it gently.
Place the tray into the steamer, cover & steam for 20-25 minutes or until a knife inserted comes out clean.
Remove the tray from the steamer once the khaman is ready & let it cool down to room temperature.
Meanwhile, set a pan over high flame to make the tempering, add in the oil & let it heat up.
Further add mustard seeds, green chilli & all the remaining ingredients of the tempering & boil the tempering for 2-3 minutes, then switch of the flame & let the tempering cool down slightly.
Once the khaman comes down to room temperature, demold it by flipping it onto a plate, run a knife through the sides once before flipping it & then cut it into squares.
Pour the tempering over the khaman & garnish it with fresh coriander & grated coconut while serving.
Green chutney
Ingredients:
FRESH CORIANDER | हरा धनिया 1 CUP
MINT | पुदीना ½ CUP
GREEN CHILLI | हरी मिर्च 2-3 NOS.
GINGER | अदरक ½ INCH
GATHIYA | गाठिया 2-3 TBSP (you can also use a piece of khaman)
CUMIN SEEDS | जीरा 1 TSP
SUGAR | शक्कर 1 TBSP
LEMON JUICE | नींबू का रस OF A LEMON
SALT | नमक TO TASTE
ICE CUBE | बर्फ 1 NO.
WATER | पानी AS REQUIRED
Method:
Add all the ingredients in a mixer grinder jar & grind it into a fine chutney, add very little water, this chutney needs to be thick in consistency.
Your green chutney is ready.

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Intro 0:00
Batter 1:07
Steam 4:20
Tadka 9:20
Plating 10:37
Outro 11:12

Giveaway Alert!

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Written recipe Dal Makhani

Prep time: 15-20 minutes (excluding soaking time)
Cooking time: 1.5 hrs
Serves: 4-5 people

Ingredients:
Boiled dal
WHOLE URAD DAL | साबुत उरद दाल 1 CUP
RAJMA | राजमा 1/4 CUP
CHANA DAL | चना दाल 2 TBSP
WATER | पानी AS REQUIRED
GARLIC | लहसुन 5 CLOVES
WATER | पानी 1 INCH ABOVE THE DAL
SALT | नमक 1 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
Tempering & final cooking
BUTTER | मक्खन 3 TBSP
OIL | तेल 1 TSP
GINGER GARLIC PASTE | अदरक लहसुन की पेस्ट 2 TBSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
GARAM MASALA | गरम मसाला 1/4 TSP
TOMATO PUREE | टमाटर की प्यूरी OF 5 TOMATOES
SALT A PINCH | नमक A PINCH
HOT WATER AS REQUIRED | गरम पानी AS REQUIRED
FRESH CREAM | फ्रेश क्रीम 4-5 TBSP
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A LARGE PINCH
GARAM MASALA A LARGE PINCH | गरम मसाला A LARGE PINCH
BUTTER | मक्खन 2-3 TBSP
SALT | नमक IF REQUIRED
Method:
Add all the three dal into a large bowl, add water & wash them by rubbing them in between your palms 3-4 times until the water added turns clear, then let the dal soak for 10-12 hours.
Once soaked wash the dal again similarly until the added water turns clear, discard that water & add the dal into the cooker.
Add garlic, water, salt & kashmiri red chilli powder & pressure cook the dal over high flame for 4 whistles, then switch off the flame & let the cooker depressurize naturally.
Further mash the dal lightly using a potato masher, don’t mash it too much to make a paste, just mash until the rajma disappears then transfer it into a bowl & set it aside until you make the tempering.
Set the same pressure cooker or a stock pot on high flame & add butter along with the oil & let the butter melt.
Further add ginger garlic paste, stir & cook over medium flame for 2 minutes.
Lower the flame & add kashmiri red chilli powder & garam masala, stir well & then add the tomato puree & salt, stir well & cook over high flame until the oil separates & the tomato puree tunrs crumbly.
Then add the cooked dal, mix well with the tempering & add hot water as required, the dal should become slightly thin so that it gets time to cook while you let it simmer further, cook the dal for at least 25 minutes until it thickens.
Once the dal has thickened after simmering for 25 minutes add fresh cream, roasted kasuri methi powder, garam masala & butter, stir well then taste for salt & adjust accordingly.
Your delicious dal makhani is ready, serve it along with some laccha parathas & rice.

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Intro 0:00
Cooked Dal 1:32
Tempering 6:54
Plating 11:16
Giveaway 13:03
Outro 14:18