Easy food recipes Indian #2022

    kolkata style chicken dum biryani / How to             make kolkata style chicken dum biryani.                                                                               By - Chef Yash pawar Biryani is a blended rice dish beginning among the regal khansamas of the durbar of Old Delhi, under the Mughal Empire, during the late sixteenth 100 years of the then Mughal Court. It is made with Indian flavors, rice, and generally a meat of some sort (chicken, hamburger, goat, sheep, prawn, fish) or at times with no meat, and some of the time, furthermore, eggs and potatoes. For Yellow Potato, For Marinating Chicken & For frying Potatoes and Egg INGREDIENTS: Potatoes [ Cut into half ] -  no. 2 Saffron water / Yellow colour - 1 cup. Chicken [ Curry cut ] - 500-750 gm Curd - 4-5 Tbsp. Ghee - 1 tsp. Ginger-garlic paste - 1 Tbsp. Degi red chilli paste - 1 tsp. Turmeric Powder - 1/4 tsp. Coriander Powder -1 tsp. Fried Onion - 1/4 cup. Green Chilli - no. 1 Salt to taste Oil - 1/4 cup. Green

 Spacial Kutchhi Dabeli / Easy Mandvi Dabeli                                  At Home # 2022                                                                                            By -  Chef Yash pawar Dabeli, kutchi dabeli or twofold roti is a well known nibble food of India, starting in the Kutch or Kachchh locale of Gujarat. It is a sweet bite made by blending bubbled potatoes in with an extraordinary dabeli masala, placing the combination in a ladi pav (burger bun), and serving it with chutneys produced using tamarind, date, garlic, red chilies and different fixings. It is decorated with pomegranate and broiled peanuts. INGREDIENTS For Dabeli Masala, For Red Garliv Chutney & For Masala Peanut Coriander seeds - 1/2 Cup. Cumain seeds - 2 Tbsp. Fennel Seeds - 1 Tbsp. Black Cardamom - no. 4 Star anise - no. 2 Clove - no. 2-3 Black papper cons - no. 10-15  WhitemSesame seeds - 1 Tbsp.   Cinnamom stick - 2 Inch. Bay leaf - no. 2-3 Dry kashmiri chilli, [ Broken in Half ] - no. 2-3

               Medu Wada - South Indian                                         Breakfast Food #2022                                                                           By - Yash pawar Medu vada is a South Indian breakfast nibble produced using Vigna mungo. It is normally made in a donut shape, with a firm outside and delicate inside. A famous food thing in South Indian cooking it is for the most part had as a morning meal or a tidbit. Prep time: 30 minutes Cooking time: 20-25 minutes INGREDIENTS Urad dal [ Husked & split black gram] - 2 cup. Green chillies [ Chopped ] - no, 2-4 Coriander leaves, [ Chopped ] - 2 Tbsp. Ginger [ Finely chopped ] - 1 Tbsp. Curry leaves [ Chopped ] - 1 spring. Fresh coconut pieces [ Chopped ] - 1/4 cup. Black peppercorns [ Crushed ] - no. 5-10 Salt to taste Oil for deep frying Some water if needed to grind the batter Banana leave - no. 1 METHOD: In a grinder, add soaked urad dal and grind it into a smooth batter, add little water while grinding.

                  Pav Bhaji Recipe/ How to make                                      mumbai style pav bhaji                                                                                  By - Chef  Yash pawar Pav bhaji is a flavored combination of crushed vegetables in a thick sauce presented with bread. Vegetables in the curry may normally incorporate potatoes, onions, carrots, chillies, peas, chime peppers and tomatoes. Road venders as a rule cook the curry on a level iron (tava) and serve the dish hot. A delicate white bread roll is the standard backup to the curry, however this doesn't block the utilization of other bread assortments like chapati, roti or earthy colored bread. For Bhaji & For Tempering :- INGREDIENTS : Couliflower [ Florets ] -  no. 1 Capsicum [ Roughly chopped ] - no. 1 Ginger [ Slice ] - 1/2 inchs Garlic [ Chopped ] - no. 2-3 Water  Potatoes [ Cubed ] - no. 5 Carrots [ Pelled, Roughly Chopped ] - no. 1 Green peas - 1/2 cup Salt to taste Butter - 2-3 Tbs

                  Pineapple Kachumber #2022                                                             By - Yash pawar Speaking of Salads, closer to home we have our own kachumber, a mish-mash of freshly chopped vegetables with a simple dressing of lime juice. Not just in india, variation of kachumber are popular in African and Latin American countries as well. Roasted papad adds, the extra crunch factor here. Toss it up for a perfect go-to snack. INGREDIENTS For the Dressing Lime juice - 2 Tbsp. Olive oil - 2 Tbsp. Handful of Coriander leaves [ Roughly Chopped ] Chaat Masala - 1 tsp. Black salt - 1 tsp. Green Chillies - no. 2 For the salad Pineapple [ Cut into small cubes ] - 1/2 Pomegranate kernels - 1/4 cup Radish [ Thinly sliced ] - no. 1 Onion [ Thinly sliced ] - no.1 Cucumber [ Cut into small cubes ] - no. 1 Tomatoes - no. 2 Ginger [ Grated ] - 1 tsp. Roasted papad [ Crushed ] - no. 1 Salt to taste Black paper powder to taste To Garnish A few marigold petals METHOD For the dress

                 Simple  Spicy Beetroot Soup.                                                                               By - Chef Yash pawar Soups have been in existence since time immemorial. Though widrly preferred as a cold weather appetiser, cold soups like gazpacho are equally popular.  This cold soup for instance, combinesthe health benefits and the goodness of olive oil to make a prefect dish for the warmer days. The best part, we will not peel the beets here, for that is where the real nutrition is ! INGREDIENTS Beetroot [ Quarteered ] - no. 4 thyme [ Chopped ] -1 tsp. Salt to taste Olive oil - 2-3 Tbsp. Water - 4 cups Ginger [ Grated ] - 1/2 tsp. Chilli powder - 1/2 tsp. Yogurt - 1/2 cup. Sugar - 1 tsp. Lime juice - 1 Tbsp.  Black paper powder to taste To Garnish Croutons, as required Olive oil Handful of dill leaves Sour cream - 1 Tbsp. METHOD Arrange the beetroot and thym on a baking try. Sprinkle with salt and drizzle some olive oil on top. Bake them in a preheated oven

                 Chilli chocolate mousse # 2022                                                                                                  By - Chef Yash Pawar Contrast in food is an important Factor, one that I refer to often. Not Just in time of texture and temperature, but flovours too. Take the chilli and chocolate combination, for example. It is not just spices like cinnamom, but chillies too that add an interestins twist to bitter and milk chocolates. Go ahead and give the usual chocolate mousse a spicy twist. INGREDIENTS Milk - 100 ml Cream - 150 ml Basil leaves - 10 gm Chilli flakes - 1/2 tsp. Egg yolks - no. 6 Sugar - 100 gm Milk chocolate [ Grated ] - 220 gm Olive oil - 90 ml Heavy whipping cream - 250 ml To Garnish A spring of mint Dark chocolate shavings METHOD Heat the milk and cream in a non-stick pan and bring to a boil. Remove from heat and add the basil leaves. Let them soak for 15 minutes. Boil again and pass through a sieve. Add the chilli flakes and set aside.

                                 Shahi paneer recipe restaurant style #2022                                                                         By - Chef Yash pawar   What is shahi paneer ? Sumptuous, rich and flavourful are the words that strike a chord when we consider shahi paneer. Smooth sauce, delicate solid shapes of paneer and a lot of flavor make this dish genuinely illustrious. Serve it with some spread naan or rice for a finger-licking, healthy dinner. Prep time: 15 minutes Cooking time: 20 minutes Serves: 2 INGREDIENTS Ghee - 1 Tbsp. Cumin seed - 1 tsp. cinnamon - 1 inch cloves - no. 2 Green Cardamom - no. 2  Black Cardamom - no. 1 Bay leaf - no. 1 Green chili - no. 2 Ginger [ cut into cubes ] - 1 inch.  Garlic [ Roughly chopped ] - no. 2-3 Onion [ Cut into Quarter ] - no. 2 Cashew nuts [ Soaked ] - no. 10-12 Tomato [ Cut into Quarter ] - no. 4 Salt to taste Turmeric - 1/4 tsp. For Final  Assembly Butter - 2 Tbsp. Kashmiri red chili powder - 1 Tbsp. Coriander powder - 1

                      Aloo Tikki Burger                                                                        By - Chef Yash pawar Prep time: 1 Hour Cooking time: 20 minutes Serves: 4-6 INGREDIENTS For aloo tikki :- Butter - 1 Tbsp. oil - 1 tsp. Ginger [chopped] - 1  Tbsp. Green chilli [ chopped] -no. 2-3 Green peas - 1/4 cup Turmeric Powder - 1/4 tsp. Coriander Powder -  1 Tbsp. Red chilli Powder -  1 Tbsp. Jeera Powder -  1 Tbsp. Amamchur Powder -  1 Tbsp. Gram Masala -  1 Tbsp. Black Papper Powder - 1/4 tsp. Potatoes [boiled] - no. 4-5 Salt to taste Poha [ Flattened rice ] 1/2 cup Fresh coriander [ chopped] - 2 tsp. Lemon Juice - 1 tsp. For Slurry :- Refined flour - Corn Starch - Salt & Papper Water as required Refined flour coat Bread crumbss to coat Oil for deep-frying METHODS Set a pan on medium heat, add oil & butter, green peas, green chillies and ginger, saute them for 1-2 minutes. Add Powder spices [  Turmeric Powder, Coriander Powder, Red chilli Powder, Jeera Powder

                                                       World's best Carrot cake recipe #2022                                                                              By - Yash pawar Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting. Sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice.   Prep time: 30 minutes Baking time: 45 minutes Serves: 4 INGREDIENTS Grain sugar - 3/4 cup Sunflower oil - 150 ml eggs, lightly beaten - no. 2 Grated carrot - 150 gm [ or 3 medium] Raisins - 100 gm Grated zest of 1 Large orange All purpose flour or maida - 1 1/2 cups Baking soda - 1 tsp. Ground cinnamom - 1 tsp. Grated nutmeg [ Freshly grated will give you the best flavour] - 1/2 tsp. For Cream Cheese Frosting [ optional ] Unsalted butter, room temperature - 1/2 cup. Cream cheese, room temperature - 200 gm Confectioners [ powdered