Masoor Dal Pulao | Dal Wale Chawal | Red Lentil Spicy Pulao
Masoor Dal Pulao (Dal Chawal) Ingredients Masoor dal, with skin (मसूर दाल साबुत) – 1 cup Basmati rice (बासमती चावल) – 1½ cups Onion, large (प्याज़) – 1...
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Kebab
Healthy Millet Cutlet | Less Oil Veg Kebab | Barnyard Millet
Millet Cutlet (Nw- 830 gms, serves 13) (60 gms each) Ingredients Oil (तेल) – 1 tbsp Heeng (हींग) – ½ tsp Cumin seeds (जीरा) – 1 tsp Black...
Masoor Dal Kebab, Chilli Garlic Dip
Masoor Dal Kebab, Chilli Garlic Dip Note – 770 gms 50 each (15 nos) Ingredients Masoor dal, skinless (मसूर दाल धुली) – 1½ cups Cumin (जीरा) – 1½ tsp...
Tamarind Chutney 3 Ways | Restaurant Style, Home Style & Street Style
Tamarind Chutney 3 Ways | Restaurant Style, Home Style & Street Style Tamarind Chutney – Restaurant Style (richer, thicker body) Ingredients Water (पानी) – 4 cups Tamarind (इमली)...
Cabbage ka Nasta, Imli Pudina Chutney
Cabbage ka Nasta, Imli Pudina Chutney Note – 1 large cabbage used in this recipe gives 4 cups of chopped cabbage Onion 2 medium used in this recipe gives...
Baingan Pakora | Baingan Bhaja
View this post on Instagram A post shared by Kunal Kapur (@chefkunal) Baingan Pakora Ingredients Gram Flour (बेसन) – 1 cup Salt (नमक) – to taste Chilli powder...
Easy Mint Chutney Recipe | Hari Chutney | Pudina Chutney
Mint Chutney Ingredients Coriander leaves (chopped) – 2 cups Mint leaves – ¾ cup Garlic chopped – 2 tsp Ginger chopped – 2tsp Green chilli – 1no Salt – to...
Afgani Paneer Curry In 5 easy steps | Afgani Paneer Tikka
Afghani food is among the ones that stand out extraordinarily when it comes to taste buds. Their cooking style is unique and is unlike others in the Middle East. Mild, warm,...
Aloo Tikki Chaat
Special Raj Kachori Chaat Recipe Ingredients For Stuffing Tel (Oil) – 3tbsp Heeng (asafoetida) – ¾ tsp Jeera (Cumin) – 1½ tsp Saunf (fennel) – 1½ tsp Adrak...
Peri Peri Paneer Sashlik
Peri peri Peri Peri meaning – Spicy Spicy Peri Peri also called Piri Piri or Pili Pili is a Portuguese sauce, a marinade, a dressing and a spice mix...