Sattu ka Sharbat
In a bowl add
SATTU 1 CUP
SALT TO TASTE
BLACK SALT 1 TSP
CUMIN POWDER 1 TSP
ONION 1 NO. (CHOPPED)
GREEN CHILLI 2-3 (CHOPPED)
FRESH CORIANDER A HANDFUL (CHOPPED)
LEMON JUICE OF A LEMON
WATER AS REQUIRED (CHILLIED)
Add the water gradually while stirring continuously to avoid lumps.
Add water depending on how you want its consistency to be & add it gradually to avoid lumps.
And your quick and easy, refreshing sattu ka sharbat is ready.
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
Full written recipe for Dal Dhokli
Ingredients: Dal (Lentil Soup)
Boiled Dal
Toor Dal (Split Pigeon Peas) 1 Cup
Water 3 Cups
Turmeric Powder 1/4 Tsp
Salt To Taste
Peanuts 2 Tbsp
Tempering
Oil 2 Tbsp
Cumin Seeds 1/2 Tsp
Mustard Seeds 1/2 Tsp
Cloves 3-4 Nos.
Cinnamon 1/2 Inch
Red Chilli 1 No.
Fenugreek Seeds 1/2 Tsp
Asafoetida 1/2 Tsp
Curry Leaves 8-10 Nos.
Tomato 1 No. (Chopped)
Ginger Chilli Paste 1 Tbsp
Salt To Taste
Turmeric Powder 1/2 Tsp
Red Chilli Powder 1/2 Tsp
Jaggery 2 Tbsp
Tamarind Pulp 2 Tbsp
Method:
Wash the lentil & soak it in fresh water for 30 minutes to an hour.
Discard the water & add the dal into a pressure cooker & add water, turmeric powder & salt.
Place a small steel bowl over the dal in the cooker & add the peanuts into the bowl, put the cooker’s lid on & cook the dal over medium high flame for 2-3 whistles, then switch off the flame & let the cooker de-pressurize.
Open the lid, remove the peanuts & set them aside, then whisk the dal until smooth.
Set a deep pan or a stock pot over high flame & once it gets hot add in the oil.
Add all the whole spices, asafoetida, curry leaves, tomato, ginger chilli paste & salt to taste, stir & cook over high flame until the tomatoes turn mushy.
Add turmeric & red chilli powder & add the boiled dal, stir well & add hot water to adjust the consistency.
Add the boiled peanuts, jaggery & tamarind pulp, stir well & set the flame to medium low, let the dal simmer until you prepare the dhoklis.
Dhokli
Ingredients: Dhokli (The “pasta”)
Wheat Flour 1 Cup
Gram Flour 1 Tbsp
Salt A Pinch
Asafoetida A Pinch
Carom Seeds 1/2 Tsp (Crushed)
Turmeric Powder 1/2 Tsp
Red Chilli Powder 1/2 Tsp
Oil 2 Tsp
Water As Required
Method:
In a large bowl add all the dry ingredients along with the oil & mix everything well.
Add water & knead a semi-soft dough.
Cover the dough with a damp cloth for 10-15 minutes.
Divide the dough into 2 portions, coat with dry flour & roll it into a large sheet.
Cut the sheet into diamonds.
Add them into the boiling dal.
Cover & cook over medium flame for 10 minutes.
Add fresh coriander & stir well.
Your dal dhokli is ready, serve hot & garnish it with chopped onions, tomatoes & lemon juice.
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
This recipe is a great breakfast option if you are in a hurry and it is so easy to prepare ❤️🤩✨
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Visit your nearest store to check out the Milton ProCook Multi Kadhai or click on this link:
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Subscribe @MiltonProCook for more such amazing recipes
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.
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
