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