2024 is going to be all about exploring & promoting regional cuisines of India, let’s open the window to our regional cuisines to the world.
Comment down below which is that one recipe from your region which you feel the world should know about!
All things food, reality shows, MasterChef Australia, Indian cuisine & much more with former MasterChef Australia judges – Celebrity Chef Gary Mehigan & Celebrity Food Critic Matt Preston.
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Ingredients:
OLIVE OIL | ऑलिव ऑइल 2 TBSP
ONION | प्याज़ 1 NO. (ROUGHLY CHOPPED)
GARLIC | लेहसुन 5-6 CLOVES (SLICED)
CELERY | सैलरी 2 STALKS (ROUGHLY CHOPPED)
HOT WATER | गरम पानी 1 LITRE
SALT | नमक TO TASTE
ALMOND | बादाम 18-20 NOS. (ROUGHLY CHOPPED)
BROCCOLI | ब्रोकोली 250 GRAMS
STOCK | स्टॉक AS REQUIRED
SALT | नमक TO TASTE
BLACK PEPPER POWDER | काली मिर्च का पाउडर TO TASTE
Method:
Set a deep pan over high, once it gets hot, add in the olive oil & let the oil heat up as well.
Further add onion, garlic & celery, stir well & cook over high flame for 2 minutes.
Add hot water along with salt & almonds, stir well & bring the water to a boil.
Once the water comes to a roaring boil, add the broccoli, cover & cook over high flame until the broccoli becomes soft & tender, then switch off the flame & strain the mixture using a sieve, make sure to reserve the stock, let the mixture & the stock cool down to temperature.
Once cooled, add the broccoli mixture into a mixer grinder jar along with stock & blend it into a semi thick fine puree.
Strain & add the puree into a deep pan & switch on the flame to high, stir well to check the consistency & add more stock as required, you can keep the consistency of the soup as per your preference.
Bring the soup to a simmer, then taste & add salt & black pepper according to your taste & stir well.
Your quick, delicious, healthy & vegan broccoli almond soup is ready.
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Intro 0:00
Stock 00:57
Paste 3:06
Plating 5:00
Outro 5:37
Prep time: 10-15 minutes
Cooking time: 2-3 hours (including proving time)
Serves: 8-10 donuts (depending upon the size)
Ingredients:
Dough
INSTANT DRY YEAST | इंस्टेंट ड्राई यीस्ट 1/2 TBSP / 6 GRAMS
MILK | दूध 1/4 CUP / 60 ML (LUKEWARM)
WATER | पानी 1/4 CUP + 1 TBSP / 75 ML (LUKEWARM)
POWDERED SUGAR | पीसी हुई शक्कर 1/4 CUP / 40 GRAMS
REFINED FLOUR | मैदा 2 CUPS / 300 GRAMS
POWDERED SUGAR | पीसी हुई शक्कर (REMAINING)
SALT | नमक 1 TSP / 5 GRAMS
CURD | दही 1/4 CUP / 60 GRAMS
UNSALTED BUTTER | अनसॉलटेड मक्खन 2 TBSP / 30 GRAMS (SOFTENED)
Classic glaze
POWDERED SUGAR | पीसी हुई शक्कर 1 CUP / 160 GRAMS
MILK | दूध 2 TBSP / 30 ML
VANILLA ESSENCE | वैनिला एसेंस 1 TSP / 5 ML
Chocolate glaze
POWDERED SUGAR | पीसी हुई शक्कर 1 CUP / 160 GRAMS
COCOA POWDER | कोको पाउडर 3 TBSP / 30 GRAMS
SALT | नमक A PINCH
MILK | दूध 3 TBSP / 45 ML
VANILLA ESSENCE | वैनिला एसेंस 1 TSP / 5 ML
SPRINKLES | स्प्रिंकल्स
Method:
In a bowl add milk, water & 1 teaspoon of powdered sugar from ¼ cup of powdered sugar measured for the dough, stir well to dissolve the sugar then add in the yeast & dissolve it as well, further cover the bowl with cling wrap or a plate & set it aside for 5-10 minutes.
In a large bowl sieve in the flour, remaining powdered sugar & salt, mix well.
Further add the curd & mix well to incorporate the curd.
Add the milk, water & yeast mixture into the flour & combine it well using your hands to form the dough.
Once all the dry flour gets incorporated, transfer the dough onto a flat surface & knead it until te dough becomes smooth, soft & nonstick.
Then add the soft unsalted butter in 2 batches & incorporate it into the dough, once you have added all the butter knead the dough really well for 10-12 minutes until it becomes super soft & smooth, to check if your dough is ready take a small portion of the dough & stretch it, it should form an extremely thin sheet which is almost transparent, this is called a gluten window.
Once a gluten window forms your dough is ready, form it into a large doughball & transfer it into a large, greased bowl & drizzle a few drops of oil over the surface of the dough, cover the bowl with cling wrap or a wet cloth & place it in a warm corner of the kitchen & let the dough ferment until its double the size, it will take 1-1.5 hours approximately depending upon the room temperature.
After the dough becomes double in size, remove the cling & puncture the dough using your hand & then transfer it onto refined flour dusted kitchen platform & knead it slightly, then roll it into a 1.5 cm thick sheet.
Further cut the donuts using a donut cutter, or 2 different sized cookie cutters (you can also use a bowl & a bottle cap), remove the extra dough & place the cut donuts on a parchment lined sheet, cover it with a damp cloth, knead the extra dough again & roll & cut donuts out of it similarly until you have used all the dough.
Place all the donuts on a parchment line tray or a plate & cover with a damp cloth, place the donuts in a warm place & let the donuts rise again for 45 minutes to an hour, this is called bench proofing or 2nd proofing.
To make the classic glaze, sieve & add the powdered sugar into a bowl along with milk & vanilla essence, whisk well & your glaze is ready, make the chocolate glaze in the same way.
To fry the doughnuts, head oil in a deep pan until it reaches 175 C.
After the donuts have risen after 45minutes to an hour, carefully drop them in the hot oil, splash hot oil over the donuts using a spoon until they puff up nicely, fry 3-4 donuts at once, do not overcrowd the pan.
Flip the donuts once the turn light golden brown from one side, it will only take a minute & then fry them until they turn golden brown from the other side as well.
Transfer the donuts onto a wire rack using a large spider & let them cool down slightly until you can hold them.
Further dip them into the glaze of your choice while they are still warm, you can add sprinkles to your chocolate donuts.
Fry & glaze all the donuts similarly.
Your perfectly soft, fluffy & glazed donuts are ready.
#YFL #SanjyotKeer #donuts
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Ingredients:
Khaman
WATER | पानी 1 CUP
CITRIC ACID | नींबू का फूल 1 TSP (showing)
SUGAR | शक्कर 3 TBSP
SALT | नमक ½ TBSP
GROUNDNUT OIL | मूंगफली का तेल 1.5 TBSP
GRAM FLOUR | बेसन 2 CUPS / 220 GRAMS
WATER | पानी AS REQUIRED
OIL | तेल AS REQUIRED
BAKING SODA | बेकिंग सोड़ा 1 TSP
WATER | पानी 1 TBSP
Tempering
GROUNDNUT OIL | मूंगफली का तेल 2 TBSP
MUSTARD SEEDS | राई 1 TBSP
GREEN CHILLI | हरी मिर्च 3 NOS. (SLIT)
CURRY LEAVES | कड़ी पत्ता 10 NOS.
ASAFOETIDA | हींग ¼ TSP
WATER | पानी 1 CUP
SUGAR | शक्कर 2 TBSP
SALT | नमक TO TASTE
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
COCONUT | नारियल A HANDFUL (GRATED)
Method:
In a large bowl add water, citric acid, sugar, salt & groundnut oil, whisk we’ll for 2-3 minutes until the sugar & citric acid dissolves.
Further sieve in the gram flour & whisk well for 3-4 minutes until you get a smoothly flowing batter, cover & let the batter rest for 10 minutes.
While the batter is resting, set a steamer over high flame & keep it ready before you add the final ingredients of the batter, also grease the tray or plate you are going to be using to steam the khaman with oil, make sure it fits in the steamer.
Once the batter has rested, add the baking soda along with a tablespoon of water & whisk we’ll, the batter will puff up & rise, keep whisking for 2-3 minutes.
Quickly transfer the batter into the greased tray & tap it gently.
Place the tray into the steamer, cover & steam for 20-25 minutes or until a knife inserted comes out clean.
Remove the tray from the steamer once the khaman is ready & let it cool down to room temperature.
Meanwhile, set a pan over high flame to make the tempering, add in the oil & let it heat up.
Further add mustard seeds, green chilli & all the remaining ingredients of the tempering & boil the tempering for 2-3 minutes, then switch of the flame & let the tempering cool down slightly.
Once the khaman comes down to room temperature, demold it by flipping it onto a plate, run a knife through the sides once before flipping it & then cut it into squares.
Pour the tempering over the khaman & garnish it with fresh coriander & grated coconut while serving.
Green chutney
Ingredients:
FRESH CORIANDER | हरा धनिया 1 CUP
MINT | पुदीना ½ CUP
GREEN CHILLI | हरी मिर्च 2-3 NOS.
GINGER | अदरक ½ INCH
GATHIYA | गाठिया 2-3 TBSP (you can also use a piece of khaman)
CUMIN SEEDS | जीरा 1 TSP
SUGAR | शक्कर 1 TBSP
LEMON JUICE | नींबू का रस OF A LEMON
SALT | नमक TO TASTE
ICE CUBE | बर्फ 1 NO.
WATER | पानी AS REQUIRED
Method:
Add all the ingredients in a mixer grinder jar & grind it into a fine chutney, add very little water, this chutney needs to be thick in consistency.
Your green chutney is ready.
#YFL #SanjyotKeer #nylonkhaman
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Step 1: Subscribe to YFL & Milton ProCook’s YouTube channel
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Step 3: Comment below: “If I get this Milton ProCook’s Granito Frypan then I will first cook…………..” Complete the sentence mentioning which recipe you will first cook when you get this frypan.
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Ingredients:
Boiled dal
WHOLE URAD DAL | साबुत उरद दाल 1 CUP
RAJMA | राजमा 1/4 CUP
CHANA DAL | चना दाल 2 TBSP
WATER | पानी AS REQUIRED
GARLIC | लहसुन 5 CLOVES
WATER | पानी 1 INCH ABOVE THE DAL
SALT | नमक 1 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
Tempering & final cooking
BUTTER | मक्खन 3 TBSP
OIL | तेल 1 TSP
GINGER GARLIC PASTE | अदरक लहसुन की पेस्ट 2 TBSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
GARAM MASALA | गरम मसाला 1/4 TSP
TOMATO PUREE | टमाटर की प्यूरी OF 5 TOMATOES
SALT A PINCH | नमक A PINCH
HOT WATER AS REQUIRED | गरम पानी AS REQUIRED
FRESH CREAM | फ्रेश क्रीम 4-5 TBSP
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A LARGE PINCH
GARAM MASALA A LARGE PINCH | गरम मसाला A LARGE PINCH
BUTTER | मक्खन 2-3 TBSP
SALT | नमक IF REQUIRED
Method:
Add all the three dal into a large bowl, add water & wash them by rubbing them in between your palms 3-4 times until the water added turns clear, then let the dal soak for 10-12 hours.
Once soaked wash the dal again similarly until the added water turns clear, discard that water & add the dal into the cooker.
Add garlic, water, salt & kashmiri red chilli powder & pressure cook the dal over high flame for 4 whistles, then switch off the flame & let the cooker depressurize naturally.
Further mash the dal lightly using a potato masher, don’t mash it too much to make a paste, just mash until the rajma disappears then transfer it into a bowl & set it aside until you make the tempering.
Set the same pressure cooker or a stock pot on high flame & add butter along with the oil & let the butter melt.
Further add ginger garlic paste, stir & cook over medium flame for 2 minutes.
Lower the flame & add kashmiri red chilli powder & garam masala, stir well & then add the tomato puree & salt, stir well & cook over high flame until the oil separates & the tomato puree tunrs crumbly.
Then add the cooked dal, mix well with the tempering & add hot water as required, the dal should become slightly thin so that it gets time to cook while you let it simmer further, cook the dal for at least 25 minutes until it thickens.
Once the dal has thickened after simmering for 25 minutes add fresh cream, roasted kasuri methi powder, garam masala & butter, stir well then taste for salt & adjust accordingly.
Your delicious dal makhani is ready, serve it along with some laccha parathas & rice.
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Intro 0:00
Cooked Dal 1:32
Tempering 6:54
Plating 11:16
Giveaway 13:03
Outro 14:18
Ingredients:
Boiled Dal
GREEN MOONG | हरी मूंग दाल DAL 1 CUP
WHOLE SPICES
GREEN CARDAMOM | हरी इलायची 4 NOS.
BLACK CARDAMOM | बड़ी इलायची 2 NOS.
CINNAMON STICK | दालचीनी 1 INCH
BAY LEAF | तेज पत्ता 2 NOS.
CLOVES | लौंग 2-3 NOS.
BLACK PEPPERCORNS | साबुत काली मिर्च 3-4 NOS.
SALT | नमक TO TASTE
WATER | पानी 1 INCH ABOVE THE DAL
Tempering
OIL | तेल 2 TBSP
GHEE | घी 2 TBSP
CUMIN SEEDS | जीरा 1 TSP
ONION | प्याज़ 3 NOS. (CHOPPED)
GARLIC | लेहसुन 2 TBSP (CHOPPED)
GINGER | अदरक 1 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NOS. (CHOPPED)
POWDERED SPICES
ASAFOETIDA | हींग 1/4 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
CORIANDER POWDER | धनिया पाउडर 2 TBSP
HOT WATER | गरम पानी A SPLASH
CURD | दही 3/4 CUP
SALT | नमक TO TASTE
HOT WATER | गरम पानी AS REQUIRED
Birista
OIL | तेल 1/2 – 3/4 CUP
ONION | प्याज़ 3 MEDIUM SIZED (SLICED)
Final cooking
FRESH CREAM | फ्रेश क्रीम 2-3 TBSP
BUTTER | मक्खन 2 TBSP
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A LARGE PINCH
GARAM MASALA | गरम मसाला A PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Transfer the dal into a large bowl & wash it using a fresh water a couple of times until the added water stays clear, then cover it let it soak for 6-8 hours.
Take small muslin cloth & add green cardamom, black cardamom & all the remaining whole spices & tie it up.
Discard the water from the dal & add the soaked dal into a pressure cooker, add the whole spices bag, salt & water, put the lid on & pressure cook the dal over medium high flame for 3 whistles, then switch off the flame & let the cooker depressurize naturally.
Open the lid & check if the dal is cooked properly, it should be fully cooked, but it should also stay intact for the best texture, your boiled dal is ready, set it aside until you make the tempering.
Set a kadhai over high heat & let it get hot, then add the oil & ghee, let the oil get hot as well.
Further add cumin seeds & onions, stir well & cook over medium until the onion turns light golden brown.
Once the onion turn light golden brown add the garlic, ginger & green chilli, stir well & continue to cook until the onion turns completely golden brown.
Then lower the flame & add all the powdered spices, stir & immediately add a splash of hot water, stir & increase the flame & cook the spices for 3-4 minutes.
Further lower the flame again & the whisked curd, salt & stir it continuously, then increase the flame again & cook until the oil gets separated.
Once the oil gets separated, add in the boiled dal & stir well, add hot water & adjust the consistency, add plenty of hot water, it will thicken up ass the dal cooks further, stir well again & set the flame to medium & let it cook until you make the birista.
Set a deep pan over high flame & pour in the oil to fry the onions, heat the oil until it gets moderately hot.
Add the sliced onions into the oil & stir well, fry the onions until they turn light golden brown while stirring them frequently, you will need to adjust the flame as the onions starts to change their colour, make sure that the temperature is not too high or else the onions will fry from the outside but won’t lose their moisture which will result into soggy birista.
Once the onions are almost about to turn light golden brown, remove them from the hot oil using a spider & squeeze out the excess oil by pressing it using a spatula then transfer the fried onions onto a tissue paper lined plate & spread them apart using forks, dab them from the top using a tissue paper if required to remove all the remaining excess oil.
Let the fried onions rest for a couple of minutes & your birista is ready, divide it into 80% & 20%, we’ll add the larger quantity into the dal & use the remaining for garnish.
Check the dal at this stage, stir well & check its consistency.
Crush & add the birista along with fresh cream, butter, roasted kasuri methi powder & garam masala, stir well.
Taste & adjust the salt at this stage & lastly add fresh coriander.
Your dal Mughlai is ready, serve it with laccha paratha (or any Indian bread of your choice) & rice.
#YFL #SanjyotKeer #Dalmughlai
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Intro 0:00
Dal boiling 1:16
Masala 4:28
Birista 7:11
Plating 9:36
Outro 10:42
Marination & base
Ingredients:
POTATO | आलू 6 NOS.
CURD | दही 250 GRAMS
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 2 TBSP
GREEN CHILLI PASTE | हरी मिर्च की पेस्ट OF 4 GREEN CHILLIES
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
BIRYANI MASALA | बिरयानी मसाला 1.5 TBSP
BIRISTA | बिरिसता
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
MINT | पुदीना A SMALL HANDFUL (CHOPPED)
SALT | नमक TO TASTE
BIRISTA OIL | बिरिसता वाला तेल 2-3 TBSP (FOR MARINADE)
LIVE CHARCOAL | कोयला
GHEE | घी
BIRISTA OIL | बिरिसता वाला तेल 2-3 TBSP (FOR COOKING)
HOT WATER | गरम पानी AS REQUIRED
FRESH CORIANDER | हरा धनिया (CHOPPED)
MINT | पुदीना (CHOPPED)
Rice
Ingredients:
BASMATI RICE | बासमती चावल 500 GRAMS
WHOLE SPICES
BAY LEAF | तेज पत्ता 2 NOS.
CINNAMON STICK | दालचीनी 1/2 INCH
CLOVES | लौंग 4 NOS.
GREEN CARDAMOM | हरी इलायची 4 NOS.
STAR ANISE | चकरी फूल 1 NO.
BLACK PEPPERCORNS | साबुत काली मिर्च 4 NOS.
CARAWAY SEEDS | शाह जीरा 1 TSP
GREEN CHILLI | हरी मिर्च 1 NOS. (SLIT)
LEMON JUICE | नींबू का रस OF 1/2 A LEMON (ADD THE SLICE)
SALT | नमक AS REQUIRED
Method:
Add the basmati rice into a bowl & wash it using fresh water 2-3 times until the added water turns clear then let the rice soaked for 30-45 mintues.
You can soak the rice befor making the gravy of even the birista if you can manage to finish those components within 45 miuntes.
Set a large stock over high heat with plenty of water for boiling the rice & let the water come to a roaring boil.
dd all the whole spices, green chilli, lemon juice (add the slice), salt & let the water boil for a few minutes so that it gets infused with the flavours from the spices.
After boiling the water with the spices for a couple minutes, you can remove & discard the whole spices from it using a sieve.
Further discard the water from the soaked basmati rice & add them into the stock pot, stir them very gently once & let them boil over high flame for the initial minute &then lower the flame slightly, this will prevent the rice from breaking.
The rice will cook within 4-5 minutes, you don’t have to cook it fully, keep it a little underdone.
Final layering & dum
MINT | पुदीना (CHOPPED)
FRESH CORIANDER | हरा धनिया (CHOPPED)
BIRISTA | बिरिसता
GHEE | घी 2 TBSP
SAFFRON + MILK | केसर और दूध
Intro 0:00
Birista 1:52
Marination 8:14
Rice Soaking 11:03
Base masala 11:41
Rice Cooking 13:05
Layering & Dum 14:57
Plating 18:13
Outro 20:09
#YFL #SanjyotKeer #aloodumbiryani
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All of you have watched thousands of YFL food videos created by us throughout our journey and have poured in your love & appreciation always. I along with the YFL team had been working on this film project ‘Before We DIe’ since a long time, it is a project really close to my heart. A film which gives out a message which will surely leave a lasting impression in your lives & I am sure you will love this film.
Akshay Patil is the director of this film & the cinematography is by Manas Takle. You have been watching our beautiful YFL videos edited & shot by these two extremely talented beings and now it’s time that you watch this masterpiece. It is one of a kind short film with a single dialogue which crosses all language barriers so that everybody throughout the world can watch it.
The film is about a village on the brink of death, a little girl makes a startling discovery: a villager’s mysterious cargo hidden in barrels that could change their lives forever. With her elder brother, she embarks on a daring heist, risking everything to obtain what lies within, unraveling a suspenseful and heart-pounding tale of courage and sacrifice.
‘Before We Die’ our short film is now streaming free on Jio Cinema and you can watch it here: https://jiocinema.onelink.me/fRhd/zqmwt7ax
Watch the film and let us know in the comments once you watch it!
Ingredients:
Batter
GRAM FLOUR | बेसन 2 CUPS
SALT | नमक TO TASTE
CAROM SEEDS | अजवाइन 1/2 TSP
BAKING SODA | बेकिंग सोड़ा A PINCH
WATER | पानी AS REQUIRED (ADDED GRADUALLY)
Filling
WHOLE SPICES
CORIANDER SEEDS | साबुत धनिया 1 TBSP
CUMIN SEEDS | जीरा 1/2 TBSP
FENNEL SEEDS | सौंफ 1/2 TBSP
OIL | तेल 2 TBSP
ASAFOETIDA | हींग 1/4 TSP
GINGER, GARLIC & GREEN CHILLI PASTE | अदरक लहसुन और मिर्च की पेस्ट OF GARLIC 8 CLOVES, GINGER 2 INCH, GREEN CHILLI 4 NOS.
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TSP
GARAM MASALA | गरम मसाला 1/4 TSP
KASURI METHI | कसूरी मेथी 2 TSP
HOT WATER | गरम पानी A SPLASH
POTATO | आलू 5 MEDIUM SIZED (BOILED)
DRY MANGO POWDER | आमचूर पाउडर 1 TBSP
SALT | नमक TO TASTE
ONION | प्याज़ 1 NO. (CHOPPED)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
GREEN CHILLI | हरी मिर्च 16-17 NOS.
Method:
Add the gram flour, salt, carom seeds & baking soda into a large bowl & mix all the dry ingredients.
Further add water & start whisking the batter using your hands or a whisk, don’t add too much water at once, only add a little amount initially & whisk until all the lumps are gone.
Further add more water & adjust the consistency, the batter should not be too thick or too thick & make sure you whisk it vigorously to incorporate some air into the batter, once the batter is ready set it aside & let it rest until you make the filling.
Coarsely grind the spices using a mixer grinder jar or a mortar pestle.
Set a pan over high flame & add oil into it, let the oil heat up as well.
Further add the coarsely ground whole spices into the pan along with asafoetida, stir & cook over low flame for 30 seconds to a minute.
Add the powdered spices, kasuri methi & a splash of hot water, stir & cook the spices for 1-2 more minutes.
Crush the potatoes roughly using your hand & add it into the pan & mix well.
Further add dry mango powder & salt, then mash & mix everything using a potato masher.
Once everything is mashed, taste & adjust the salt & sourness as per your taste, then transfer the filling into a bowl & cool it down.
Further add the chopped onion & fresh coriander & mix well, the filling is ready.
Wash all the green chillies & pat dry them, make a slit in the chilli & then cut the tip.
Then deseed the chilli using a spoon, prep all the chillies similarly.
Further fill the chillies with the filling, make sure you press the filling in nicely, you can fill all the chillies at once & keep them ready.
Heat the oil to 165 C or until its moderately hot, then dip the chillies into the batter.
Lift the chilli up & let the excess batter drip off, then carefully drop the chilli into the hot oil & repeat the same process with the rest.
Fry the chillies over medium flame until golden brown & transfer them into a sieve.
Your delicious mirchi vadas are ready.
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Finally! The wait is over! We are back with Season 2 of Chef it Up presented by bbnow!
Prepare yourself for mouth-watering delights, engaging conversations, and loads of fun! Chef Sanjyot Keer takes on the challenge of guiding famous personalities Karishma Tanna, Jemimah Rodrigues, @YashrajMukhateOfficial and @tanmaybhat in the YFL kitchen. These renowned figures turn up the heat by taking the Chef it Up challenge while cooking in the YFL kitchen with an exciting twist!
Mark your calendars for 04/08/2023 at 6:30 pm IST and head straight to the Your Food Lab YouTube channel to discover who truly has what it takes to Chef It Up!
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