Category: Uncategorized

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. 🥰

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! 🥰

Full written recipe of Moong Dal ka Cheela
Prep time: 10-15 minutes (excluding soaking time)
Cooking time: 15-20 minutes
Serves: 5-6 people

Ingredients:
Batter
YELLOW MOONG DAL | पीली मूंग दाल 1 CUP
GINGER | अदरक 1 INCH
GREEN CHILLI | हरी मिर्च 2 NOS.
CUMIN SEEDS | जीरा A PINCH
SALT | नमक TO TASTE
WATER | पानी 1/4 CUP
Topping
CARROT | गाजर 1 MEDIUM SIZED.
CABBAGE | पत्ता गोभी 1/2 MEDIUM SIZED.
CAPSICUM | शिमला मिर्च 1 MEDIUM SIZED.
GINGER | अदरक 1 INCH
GREEN CHILLI | हरी मिर्च 2 NOS.
PANEER | पनीर 250 GRAMS (GRATED)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
SPRING ONION GREENS | हरे प्याज़ के पत्ते A HANDFUL (CHOPPED)
Cooking
SALT | नमक TO TASTE
BLACK PEPPER POWDER | काली मिर्च का पाउडर A PINCH (FRESHLY CRUSHED)
GHEE | घी AS REQUIRED
Method:
Wash & soak the moong dal until the water added turns clear & let it soak for an hour.
Once soaked, discard the water & add the dal into a mixer jar along with ginger, chilli, cumin seeds, salt & water, grind it into a fine batter, transfer it into a bowl & stir well to check the consistency, the batter should not be too thin.
To make the topping add all the veggies into a mixer jar & chop them, transfer the veggies into a bowl & add paneer, fresh coriander & spring onion greens, stir well & the topping is ready.
Set a tawa over high heat & let it get hot, sprinkle water once it gets hot to check the temperature, the water should sizzle & evaporate in few seconds.
Pour a ladle full of batter on the tawa & spread it into a dosa & add the topping evenly on the surface, press it gently so that it doesn’t fall off.
Add salt, black pepper & ghee on the top & cook over medium flame until the cheela becomes light golden brown from the bottom then flip it using a spatula & cook on the other side for 2-3 minutes until the veggies get cooked.
Once cooked, flip the cheela again & roll it, transfer it onto a chopping board & cut it into pieces.
Your delicious & healthy moong dal ka cheela is ready, serve it with some green chutney & sweet tamarind chutney.