Restaurant Style Veg Manchow Soup! 🥰
Undoubtedly one of the best Indo-Chinese dishes ever, spicy, flavorful, and just so good! 🤤
The best part? It’s super easy to cook & turns out to be delicious ❤️
I love using the Milton ProCook Tri Ply Range to prepare various recipes like a pro!
Visit your nearest store to check out the complete Milton ProCook Range or use my code “HEXATECH15” on the Milton website for an instant 15% discount on the Milton ProCook range.
No Maida, No Cream, No Cheese Healthy & Creamy Broccoli Sauce Pasta at home ❤️🥦
Your next go to recipe to prepare this coming weekend
Blend it like a pro with Blend Labpro 2.0!
HOPE YOU ENJOY IT! 😍
Full recipe is pinned in the comments below 📌
Quick & Healthy Breakfast – Khichu from Gujarat 😍
As you know I always love cooking & having Gujarati dishes & one of my all time favourites is – Khichu ❤️
It is super simple and easy to prep, basic ingredients and tastes amazing!
There is a similar recipe which is also cooked in Maharashtrian cuisine, do you know what it is called?? 😉
Prepare it soon & I hope you enjoy it as much as I do❤️
Full recipe is pinned in the comment section below 📌
Comforting, soothing Tomato Rasam is all you need this winter season ❤️
I have been in love with different versions of Rasam all my life and this one is one of my favourites! 🤩
It’s so comforting and tasty that I can have it anytime of the day!
Each home kitchen has its own recipe, what’s yours let me know, and which Rasam should I cook next?? ✨
I have also shared my Home made Rasam Masala recipe in this video!
This is how I prepare Hotel Style Sambar recipe and it turns out to be so delicious. Perfect texture, perfect flavours and goes really well with Idli, dosa and even rice.
Check out our YFL home BlendLab Pro here: https://links.yflhome.com/blp2.0ytd
Here’s the full written recipe!
Hotel Style Sambar
Ingredients:
Wet Masala Paste
Coconut Oil 1 Tbsp
asafoetida 1/4 Tsp
Mustard Seeds 1 Tsp
cumin Seeds 1 Tsp
Urad Dal 1 Tbsp
Chana Dal 1 Tbsp
Black Peppercorns 1 Tsp
Coriander Seeds 2 Tbsp
Curry Leaves 15 Nos.
Kashmiri Red Chilli 10-12 Nos.
Ginger 1 Inch
garlic 3 Cloves
Green Chilli 1-2 Nos.
Shallots 4-5 Nos.
fenugreek seeds 1 tsp
Fresh Coconut 1/4 Cup (Grated)
Water As Required
Final cooking
Coconut Oil 2 Tbsp
Mustard Seeds 1/2 Tsp
Cumin Seeds 1/2 Tsp
Onion 2 Medium Sized (Diced)
Tomato 2 Medium Sized (Diced)
Turmeric Powder 1/2 Tsp
Kashmiri Red Chilli Powder 1 Tsp
Hot Water 1.5 Litres
Drumstick 1 No.
Pumpkin 1/3 Cup (Diced)
ash gourd 1/3 cup (diced)
Brinjal 1 No. (Diced)
Shallots 4-5 Nos. (Sliced)
Salt To Taste
Tamarind Pulp 3 TBSP
Jaggery 4-5 Tbsp
Toor Dal 1/3rd Cup (cooked & whisked)
For tempering
Oil 1 Tbsp
chana Dal 1/4 Tsp
Mustard Seeds 1/4 Tsp
red Chilli 4 Nos.
Curry Leaves 8-10 Nos.
Asafoetida 1/4 Tsp
Fresh Coriander A Handful (Chopped)
Method:
Set a pan over high flame, add the oil & let it get hot.
Add asafoetida, mustard seeds, cumin seeds, urad dal, chana dal, black peppercorns & coriander seeds, stir & cook them briefly over medium flame.
Further add curry leaves, kashmiri red chillies, ginger, garlic, green chilli, shallots, fenugreek seeds, fresh coconut, stir well & saute all the ingredients for 2-3 minutes then transfer the mixture into a bowl & cool it down completely.
Once cooled, transfer the mixture into a mixer grinder jar, add water as required & grind it into a fine, smooth paste & your wet sambar paste is ready.
Set a stock pot over high heat, add oil & let it get hot.
Once the oil gets hot, add mustard seeds, cumin seeds, onions, tomatoes, turmeric powder, red chilli powder stir well & cook over high flame for 2-3 minutes.
Further add hot water, veggies, shallots, jaggery, tamarind pulp & bring it to a boil.
Once the sambar comes to a boil, add wet masala pasted, cooked toor dal, salt, stir well & cook over medium low flame for 20-25 minutes, make sure to cover it with a lid.
Set a small pan over high flame on a separate flame, add oil & let it get hot.
Add chanda dal, urad dal & all the ingredients of the temepering, cook briefly & immediately pour the tadka over the sambar & lastly add fresh coriander.
Your hotel style sambar is ready! Enjoy 🙂
This Eggless, No Bake, No Gelatine Strawberry Cheesecake recipe is perfect for this Christmas and you should definitely try it during the strawberry season! 🍓🎄
It turns out rich, creamy & super delicious! I prep it with home-made cream cheese and you can make it too easily at home 🎄🎅
I love using the Milton ProCook Tri Ply Range to prepare various recipes like a pro!
Visit your nearest store to check out the complete Milton ProCook Range or use my code “CHRISTMAS15” on the Milton website for an exclusive 15% discount on the Milton ProCook Tri-Ply range. 🥰
YFL Family!!! I am Super excited to present to you our brand new Cüraa Retro Electric Kettles! ✨ a beautiful addition to our Cüraa by YFL home family.
Electric kettles have been one of the most used appliances in my day to day life for the convenience it provides, be it in my kitchen, my office space or even in my room.
At Cüraa by YFL home we are building products which have the right balance of convenience, safety and design and while we were designing our own Cüraa electric kettle, it definitely had to be special 🌟
While a kettle’s job is to boil water, our Kettle comes with a 2000 watts heating element which helps boil water quickly, making it more convenient to use multiple times in a day, it is made with food-grade stainless steel for a rust-free, healthy boiling experience. With safety at the core, it comes with Strix Control (made in the UK) that ensures longevity and packs in various safety features and of course while our kettles had to be convenient and safe it also had to be the most beautiful and gorgeous Kettle! ❤️
Our kettles are available in two stunning pastel colours! They come with a 2-year warranty and you can order one right now from YFLhome.com!
Link: https://links.yflhome.com/kettleytdescription
Written Recipe – Paneer Kaju Masala
Prep time: 10-15 minutes
Cooking time: 35-40 minutes
Serves: 4-5 people
Ingredients:
CASHEW | काजू 20-25 NOS. (FOR SOAKING)
CASHEW | काजू 30-35 NOS. (FOR FRYING)
HOT WATER | गरम पानी AS REQUIRED (FOR SOAKING)
GHEE | घी 2 TBSP
PANEER | पनीर 350 GRAMS (CUBES)
TOMATO | टमाटर 1 NO. (ROUGHLY CHOPPED)
WATER | पानी AS REQUIRED
REMAINING GHEE | बचा हुआ घी
OIL | तेल 1-2 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1 TSP
BAY LEAF | तेज पत्ता 1 NO.
GREEN CARDAMOM | हरी इलायची 2-3 NOS.
CINNAMON | दालचीनी 2 INCH
ONION | प्याज़ 4 MEDIUM SIZE (CHOPPED)
GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन हरी मिर्च की पेस्ट 2 TBSP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 2 TSP
CORIANDER POWDER | धनिया पाउडर 2 TBSP
CUMIN POWDER | जीरा पाउडर 1 TSP
HOT WATER | गरम पानी A SPLASH
CORIANDER STEM| धनिए कि डंठल 1 TBSP
CURD | दही 1/2 CUP
SALT | नमक TO TASTE
GREEN CHILLI | हरी मिर्च 2 NOS. (SLIT)
GINGER JULIENNE | अदरक के लच्छे A HANDFUL
GARAM MASALA | गरम मसाला A PINCH
ROASTED KASURI METHI POWDER | भुनी कसूरी मेथी का पाउडर A PINCH
Method:
Add 20-25 cashews in a bowl, add hot water, cover & let them soak until you do some further processes.
Set a pan over high heat, add ghee & let it get hot.
Add the remaining cashews, keep stirring & fry them over medium heat until the turn light golden, then transfer them into a bowl.
In the same pan add the paneer cubes & shallow fry them until golden brown from 2 sides, then transfer into a bowl & set it aside, we will be using the remaining ghee to cook the gravy further.
Once the cashews have soaked, discard the water & add them into a mixer jar, add tomato with some water & grind it into a fine puree.
To make the gravy set a kadhai over high heat, add the remaining ghee & let it get hot.
Add all the whole spices along with onions, stir well & cook until the onions turn light golden brown over medium high flame.
Then add the ginger garlic green chilli paste & cook it further for 2 minutes until the mixture turns golden brown.
Lower the flame & add all the powdered spices with a splash of hot water, stir well & then cook over high flame for 2-3 minutes until the ghee gets separated, then add the coriander stems & stir well.
Next, add the prepared tomato puree along with whisked curd & salt, stir well & then continue to cook over medium high flame until the gravy becomes crumbly & the ghee gets separated, do not add any hot water while cooking at this stage.
Once the gravy becomes crumbly & the ghee has separated, add hot water to adjust the consistency of the gravy & cook the gravy for 2-3 minutes.
Add the fried paneer & cashews (I like to reserve some fried cashews & add them as garnish later), green chilli, ginger, garam masala, roasted kasuri methi powder & stir well, cook for 3-4 minutes.
Lastly taste & adjust salt if required & add fresh coriander.
Your delicious Paneer Kaju Masala is ready, serve it with some tandoori roti or naan.
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Intro 0:00
Cashew Prep 1:02
Frying Paneer 1:47
Cashew & Tomato Paste 2:23
Special Announcement 2:45
Final Cooking 7:23
Plating 11:19
Outro 12:33
Using this method you can prepare delicious Rajma at home easily 😍 It requires no chopping, no bhunai, sirf ek pressure cooker mein sari cheeze ek saath add ki and Rajma ready! 😋
Try this recipe and batao kaisi bani ❤️
I love using the Milton ProCook Tri Ply Range to prepare various recipes like a pro!
Visit your nearest store to check out the complete Milton ProCook Range or use my code CURVECOOKER15 on the Milton website for an exclusive 15% discount on the Milton ProCook Tri-Ply range.
Follow @milton_procook for more such amazing recipes! 🥰
