This Golgappa – Pani Puri – Puchka is made with Aloo! Yes you heard me right POTATO. Today is international day of 🥔 potato and we are presenting the French Pommes Soufflées made desi into a our beloved Pani Puri. You can try whatever Pani you like with it, I tried my favourite pomegranate Pani with it and it was just Delishaaas. After these puff up you can either second fry in extremely hot oil for them to crisp up or even air fryer works! Chalo time to say – Aloo You ♥️🥔 . . Anar aloo panipuri Sound on 🔉 Peel 2 Chips wale aloo Thinly slice the chips using a mandoline slicer Look at that 🤌🏻 (NEEDS TO BE SUPER THIN) Sprinkle potato starch generously on one slice Dust off the excess & stick the other side onto it Press it firm & cut into desired spheres Fry these carefully in moderately hot oil Till they puff up Drain them off & fry again in hot oil till GBC 😮💨🤌🏻 Or air fry at 180 for 7/8 mins For the Anar pani 2 cups Anar, peeled Handful of fresh coriander & mint 1/4 piece of Beetroot, peeled 1 Green chili 1/2 cup Raw mango 1/2 inch Ginger 1 cup Water 1/4 cup Castor sugar Blend it well Strain the paani Add ice cubes 1/4 tsp Black salt 1 tsp Bhuna jeera powder 1 tsp Chaat masala powder 1/2 tsp Black pepper powder Salt to taste & mix everything well Add some boondi Crack the puris open Stuff with aloo masala Pour the paani Delishaaas 🤌🏻🔥
My US visa was first rejected in June, 2011. Why? Because I was unmarried or jobless, I guess. My dream was to travel to LA with the last batch of my savings to try my luck at the food network to pursue my dream of being a chef in the food content industry! I wanted to merge my passion for cooking and acting, together. I was shattered when this last attempt to live my dream was rejected (after having already faced multiple rejections in Mumbai in 2010). After a month out of nowhere I got a call from ‘FoodFood’ tv channel to come for a life changing audition, later I was told it was through an email I had dropped back in the year 2010 when I was struggling to be in Mumbai. After my audition I was shortlisted to be on Mahachallenge. Life took a turn on that show, I went on to win it and I also met my idol Chef Sanjeev Kapoor. Then 9 months later – March, 2012 – I was invited to the US to represent Indian cuisine and a young interviewer at the Visa consulate asked “Why was your Visa rejected, I can’t understand, also with a polite smile he told me that I didn’t have to carry amy newspaper clippings to prove a point. Please teach me more about Indian food” he said. I wish I could explain to him that life had happened to me. If I had gone earlier to the US, who knows I might have struggled all my life. My rejection made me who I am today. This is Arbhi tuk canape that I made for a demo in New York to showcase how beautiful Indian cuisine is. I would not change a single thing about this journey because if you dare to dream, life will happen to you. . . Sindhi Arbi Tuk Canape Boil 250g Arbi for 10 minutes Strain & set aside Fry them for 10 mins in low medium hot oil Look at that Cool them down & smash them Fry in super hot oil Till GBC Tuk Masala 1tbsp Chili powder 1 tbsp Coriander powder 1/4tsp Haldi powder 1/2tbsp Jeera powder 1.5 tbsp Aamchur powder Salt to taste Toss tuk and masala together Slice 1 onion 1 inch Ginger, julienne Lemon juice to taste Kala namak to taste Mix well Grate 1 Cucumber Squeeze out the excess water 200g Thick yogurt Add the cucumber 2 Garlic cloves, grated Coriander and Mint Salt, mix well. Assemble!
Ever had Litchi like this? This is a childhood favourite where we would freeze a lot of litchi or lychee and then have it with a chatpata masala. These would also make for a fab garnish on top of a drink! Have you had this season’s first litchi yet? Frozen Litchi Peel & de-seed 15 Litchis Roll them back as shown Place them in an ice tray Squeeze some lemon juice Freeze for 6 hours Dry roast 8 red chilies Add them to a mortar Castor sugar, to taste Salt to taste 1/2 tbsp Chaat masala Pound into a coarse powder Look at that 🔥😮💨 Toss the frozen litchis with the masala, to taste Add them to a skewer Delishaaas 😮💨🤤🔥
What are your memories of Jamun? Say hello to Gin Jamun chuski 🍇🍧 to celebrate World Gin Day. However, you can totally make this without any gin but this chuski will totally change your summers regardless. It is just too #Delishaaas and it’ll totally set your weekend fully! Who will make?? . . Gin Jamun Chuski 300g Jamun, de-seeded Add to a blender 100ml Sugar syrup Blend into a smooth mix Look at that 😮💨🔥 2tsp Jeera powder Add salt to taste Black salt to taste 2tsp Chaat masala Black pepper to taste Mix well 😮💨🤌🏻 Pour into a paper cups Cover with aluminium foil Insert an icecream stick Freeze overnight Demould Add a pinch of chaat masala Squeeze some lemon Pour 30ml Gin Delishaaas 🔥🤤
Karela Klub is a thing! It’s one of my favourite ingredients and it’s just Delishaaas when served with a kadhi. If you’re a first timer with karela then this Karela Kadhi is a great way to start your journey with tuus fabulous vegetable!!! Your favourite Karela recipe? . . Karela Kadhi 2 cups Dahi 1 tsp Haldi powder 1 tsp Red chili powder 4 tbsp Besan Whisk well 4 cups Water Whisk well 1/2 tbsp Mustard oil 1/2 tsp Mehti seeds 1/2 tsp Jeera 1/2 tsp Ajwain 1 inch Ginger, julienned Mix well Pour the dahi mix Continuously stir till a boil comes What JHUMKA bro? 😂 5 Karelas, peeled Cut them diagonally Add them to water Add a pinch of salt Mix well & soak for 10 minutes Squeeze out the water Add to a bowl 1 cup Onions, sliced 1/2 tsp Ajwain 1 tsp Bhuna jeera powder 1 tsp Red chili powder 1/2 tsp Haldi powder 1 tbsp Aamchur powder Salt to taste 2 tbsp Besan 2 tbsp Rice flour Mix well 1 tbsp Mustard oil Mix well Air fry at 160 degrees C till GBC 😮💨🔥 Once the kadhi is thickened Add a tadka of (ghee, chilies, curry leaves, mustard seeds) Add salt to taste Add the crispy karela to the kadhi A handful of fresh coriander Mix well Pour over hot rice Delishaaas 🤤🤌🏻
Spicy and nicey bante hai *Dynamite Chilli Lumpia* OG versions are made with meat but we decided to make it desi with aloo and masala! While frying gives best results air frying ones are pretty crunchy as well. Will you try this snack this weekend? . . Mirchi Lumpia Eat some chili first Slit them as shown in the video De-seed the chili 1 tbsp Saunf 1 tbsp Coriander powder 1 tbsp Jeera Crush them coarsely 1 tbsp Mustard oil 1 1/2 tbsp Saunf jeera masala 1/2 tbsp Garlic, chopped 1/2 inch Ginger, chopped 1 Green chili, chopped Sauté well 1/2 tsp Haldi powder 4 Boiled potatoes Salt to taste A handful of Coriander, chopped 1/2 tbsp Aamchur powder, to taste Mix well Look at that 🤤🤌🏻 Stuff 1 1/2 of the chili with the aloo mix & the other half with mozzarella cheese Put 2 together Take a spring roll sheet Place the chili & roll as shown in the video Look at that 🤌🏻🔥 Baste them with oil or deep fry & air fry at 180 degrees C for 15 mins till GBC🔥 Look at that 🤌🏻😮💨 Delishaaas 😮💨 . .
5 ingredients only to make these podi potato button noodles. Trust me when I say this – your weekend will be extra comforting when you eat these. Don’t worry about that extra pour of ghee. After the tadka just preserve the ghee and use it elsewhere. As these potato noodles are boiled they don’t soak in much – so just coat or dip and eat and they’re oh so delishaaas. Will you try this desi version of viral potato noods? . Podi Potato Button Noodles 300g Potato, boiled 1/2 tsp Garlic powder 1 tsp Crushed black pepper Salt to taste 80g Tapioca starch or Potato starch Mix well Shape into bite sized pieces Use a chopstick to make a dent Look at that 🤌🏻 Add salt to boiling water Drop them carefully into the water & boil them for about 3 to 4 minutes Or till they float on top Strain them out Generously sprinkle podi onto the noodles Pour hot ghee on the top Mix well Delishaaas 🤌🏻🤤
Most Delishaaas theplas I’ve had in my life have always been made by Jeeja didi (who’s our star Marathi house help and also a fab cook) It’s amazing how recipes can transcend boundaries a Gujarati recipe that is so popular all across that every household has their version and this isn’t the OG way to make them but I love them. So we decided to share her Thepla recipe which she’s been following for about two decades and while I can’t roll those theplas like she does. I’d like to thank her for sharing her favourite recipe with us. How do you make them at home? . . Theplas 3 Green chilies 1 inch Ginger Pound it into a paste Didi approved 😎🙂↕️ 1/2 bunch Methi, chopped & washed 1 tbsp Ginger & chili paste 15g Jaggery 1 tsp Red chili powder 1 tsp Coriander powder 1 tbsp White sesame seeds Salt to taste 1/2 tsp Haldi powder 2 tbsp Curd 1 tbsp Neutral oil 2 tbsp Besan Mix everything really well 1 1/2 cup Whole wheat flour NO WATER! Knead it into a soft dough Now take a portion and roll the thepla BUT roll as didi shows 😮💨🤌🏻 😮💨🤌🏻 Cook the theplas on medium flame till golden from both sides & baste with oil Delishaaas 🤤🤤
It really sometimes amazes me what all is possible with food! Many restaurants now serve these Extraaa Crispy Onion rings or as some call it Dosa Onion Rings and they’re oh so delishaaas. I found them on the @pijjapalace menu which is uber popular in LA and ufff the crunch on these is just a full 💯 Yay or Nay? Also @thekurtaguy I’m looking at you bro. Does Dos.ai agree? . . Extraaa Crispy Onion Rings Peel & slice 3 Onions 😎😮💨 Coat them lightly with rice flour 250g Thick dosa batter Dip the onion rings in the batter & fry in hot oil till GBC 🤤🔥 Look at those 🤌🏻🔥 Sprinkle them with salt & podi hear that CRUNCH 🤌🏻😮💨 Delishaaas 🔥🔥
💫 New series is here! SABZI SUPERSTAR 🦸 a show all about making boring veggies cool again!!! Episode one is all about tinda and we have made it cool enough for you to swipe right to this tinda and not just the other one 😉 Basically we grilled the tinda with loads of pesto and made a creamy dressing to support it. While I’m all game for basic tinda ka sabzi on somedays we need to switch up and make our sabzis with a fresh approach. Which sabzi next? . . Sabzi SuperStar Episode 1 Charred Pesto Tinda Tinda Peel 6 to 7 Tindas Add them to hot water & boil till par cooked Cut them into halves Look at that 😮💨 Pesto A handful of fresh basil A handful of fresh coriander A few cashews 2 to 3 Garlic cloves, peeled 1 Green chili, chopped Salt to taste 2 tbsp Parmesan cheese 3 tbsp Olive oil Blend everything well Uff 😮💨🤌🏻🤤 Dip 1/2 cup Yogurt 3 tbsp Tahini 1/2 tbsp Garlic granules Juice of 1/2 a lemon Salt to taste Mix well Grilling 1 tbsp Olive oil Place the tinda halves Salt & pepper to taste Cook till charred from both the sides Add dollops of the pesto & cook from both sides for another 2 to 3 minutes Assemble Spread some tahini yogurt Place the tindas Add some chili oil & generously sprinkle some furikake Delishaaas 🔥😮💨
Bafauri is a super healthy and delishaaas steamed snack popular in central Indian states of Chhattisgarh, Bihar and Madhya Pradesh. Also very popular in UP it kind of reminds you of stuffing of farra, goonja or peetha. While Bafauri is made with Chana Dal in some communities they also make it with masoor and green moong in UP and Bihar. The process in Bihar differs a little as they deep fry it in Mustard Oil and many also call it Chatka. When steamed it’s usually called Bafauri. There are many similar versions of this recipe across India and it’ll be nice to hear about them from you guys and if you have memories share with us 🙂 Personally I love how simple, nutritious and delishaaas this snack made with chana dal is!! . . Bafauri 2 cups Chana dal, soaked 2 Green chilies 1 inch Ginger, chopped A few garlic cloves A handful of fresh coriander 1/2 tsp Hing 1/2 tsp Jeera 1 tsp Red chili powder Salt to taste Blend everything into a thick batter Grease a steamer thali Place small blobs of the batter & steam the bafauri for 12 to 15 minutes Insert a toothpick to check if it’s cooked through 1 tbsp Mustard oil 1 tsp Mustard seeds A handful of curry leaves 1 Green chili, chopped 1 tsp White sesame seeds A handful of fresh coriander, chopped Add the steamed bafauri Toss well Garnish with fries curry leaves & coriander Serve hot Delishaaas 😮💨🤌🏻
Can you believe this is Arbi?? Episode 2 of SABZI SUPERSTAR is here and it’s all about underrated Arbi or Colocasia in our kitchens. Often overlooked because of Aloo, this tuber is oh so delishaaas when cooked well. As Arbi is starchy deep frying it makes it even tastier but we chose to air fry in this recipe of Arbi Muhammara! Today it’s Arbi’s turn to be a superstar. Will you try this recipe at home? Now that Tinda and Arbi is done, which sabzi should we pick next? . . Arbi Muhammara 250g Arbi, washed Water to boil Salt to taste Add the arbi & cook till parboiled Once done, Peel & cut the arbi Add arbi to a large bowl 1/2 tsp Ajwain 1 tsp Red chili powder Salt to taste 1/2 tsp Onion powder 1/2 tsp Garlic power 1/2 tsp Bhuna jeera powder 2 tsp Sumac or Amchur 2 tbsp Rice flour 1 tbsp Oil Mix everything well Air fry @ 170 degrees C or deep fry Till crispy! 3 Red bell peppers Charr them well Add them to a bowl Cover & let them cool down Peel & deseed the peppers 1/2 tbsp Garlic A few walnuts 3 tbsp Panko breadcrumbs A few coriander stems 1 tsp Red chili paste 1 tbsp Olive oil 1 tbsp Pomegranate molasses if not available(balsamic vinegar or lemon juice) Salt to taste Blend into a smooth paste Look at that 😮💨🤤 1/2 cup Yogurt 1/2 tsp Bhuna jeera powder Salt to taste 1 tbsp Mint powder Whisk well Hear that CRUNCH 😮💨🤌🏻
Mom’s special Sindhi Koki recipe will always make me feel at home! Everyone loves their Ghar ki roti but for us it’s always Koki. A very Happy Mother’s Day to all the mothers out there. Hope you guys take her out or chill with her at home, either way spend time with her even if it’s just a call. Thanks @poonamgoila for sharing your memories with us. . . Sindhi Koki 2 tbsp Anar Dana 1 tbsp Jeera 1 tbsp Black peppercorns Pound into a coarse powder Look at that 😮💨 2 cups Whole wheat flour 1/2 cup Onions, chopped 1 Green chili, chopped A handful of coriander, chopped 1 1/2 tbsp of Anardana masala Salt to taste Mix everything well 3 tbsp Ghee Mix everything Let this rest for 5 minute Now add water little by little to form a tight dough Now rest for 15 minutes 🥱 Take a portion of the dough Shape it lightly Cook the dough on a hot tava lightly from both the sides Roll the koki as shown in the video Place the koki on the tava Baste with ghee in the both sides & cook till GBC 🔥🤌🏻 Delishaaas ❤️
Naam mein kya rakha hai? Delishaaas hona chahiye. We can keep debating about names of dishes, ultimately people who cook solid recipes and spread the love for a dish often get associated with it and are recognised for it. Isn’t it? Who will tey this Delishaaas chilli crisp/crunch with noods at home? . . Chili Oil Noodles Fry onion & garlic on low flame till golden brown 🔥 100g Chili flakes 3 Star anise A few black peppercorns 1 tsp Coriander seeds Strain the onion garlic oil onto the chili flakes 2 tbsp Sog sauce 1 tbsp Toasted sesame oil 2 tsp Sesame seeds Salt to taste Add the fried onion & garlic Mix everything well Cool & store in an airtight container Look at that 🤌🏻🔥😮💨 2 tbsp Chili oil 1 tbsp Peanut butter 1 tbsp Soy sauce 1 tsp Toasted sesame oil 1 tsp Oyster sauce Salt to taste Pepper to taste Cook fresh udon noodles Add a spoonful of the noodles water to the sauces Mxi well Add the noodles & mix everything well Serve them hot Top of off with some chili oil Spring onion greens Delishaaas 🔥🤌🏻
10 Cool hacks and things I did in my home kitchen to make it more accessible and functional! Did you enjoy these Delishaaas hacks? If you are looking for a one-stop shop for hacks, tips and tricks spanning the topics of food, fashion, home and kitchen organization then come join #LifeGenius.India. It is an exclusive community for home lovers, supported by LG. In addition, there will be classes led by experts in home living that are completely free. Join us at *Life Genius India* on Facebook or go to @lg_india ‘s Instagram account and click on the #LifeGenius highlights story to learn more!!!
No amount of Onion & Garlic is too much onion & garlic, if you ask me! As a chef who runs a kitchen & is surrounded by food everyday and loves garlic in all those recipes, it’s difficult to maintain a fresh breath always! But guess what, the secret to my fresh breath is the all new @closeupindia which gives me 18 hours of long lasting fresh breath^ even after indulging in my favorite Chili Garlic Roomali roti! 🌶️🧄 . . . Chili Garlic Roomali Chilli Garlic paste 1/2 cup Garlic, peeled 1 tbsp Oil 1 tsp Jeera Add the garlic cloves & cook in low flame till golden Look at that confit 🤌🏻🤤 50g Kashmiri chilies, soaked 3tbsp cooked Garlic 1 Green chili Salt to taste Blend everything well into a smooth paste 😮💨🔥 Chilli garlic butter 1/2 cup Butter, melted 3 tbsp Chili garlic paste Mix well 🤌🏻🤤 Dough 300g Maida 1/2 tsp Sugar 1 tsp Salt Mix well 1 Banana, mashed 45ml Milk 2 tbsp Chili garlic paste 1/4 cup Water (add extra water if needed) Mix well & knead into a soft dough Cover & rest the dough for 30 minutes Heat a Kadhai upside down Generously baste it with salt water Take a portion of the dough & roll it thin into a roomali Look at that 🤌🏻🔥 Carefully cook the roomali on the hot Kadhai Generously baste it with chili garlic butter Look at that 🤌🏻🤤 Delishaaas 🔥😮💨 . . . ^-With regular use for 4 weeks as directed on the pack. Based on clinical study 2023-2024 #freshbreath #whiteteeth #oralhealth #toothpaste #AD
It’s a Sunday. Sunday = Rajma Chawal Day at Goila Butter Chicken. We know that a lot of you home sick peeps find comfort in this classic from us. What kind of dish is taking all your worries away this Sunday? Order this rajma rice & more from ‘Goila Butter Chicken’ across India. [Rajma, rajma chawal, food, indian food, masterchef, menu, north Indian]
A small thought to think about this Mother’s Day. While I will forever be indebted to my Mom, Dadi & Nani who taught me everything I know about food and life today (like most of us) and this was much before I even dreamt of being a chef. In today’s world I believe we all belong in the kitchen just like we do for washing clothes or dusting or any other household chore. How about we start this at home and think differently, we share the load. The extremely important routine life skills we use at home need to be equally shared and they need to be taught to both boys and girls. All you need is a whole lot of love and good energy to cook ❤️ and anyone can learn and cook. Yes maa ke haath ke khaane ka jaadu alag hota hai but kabhi unko apne haatho ke khane ka jaadu bhi dikhao? Happy Mother’s Day to all you special moms out there who make this world a happier place and thanks for being such superstars who can do it all!
Ep. 9 of Feels Wale Meals only on reels is here! Today’s meal *Loaded Chilla* is inspired by a French recipe Galettes Complètes – which are essentially savoury buckwheat crepes served with ham cheese and eggs. You can choose to add different veggies or dressings inside your cheela and upgrade it from being just a brekkie dish into a meal. You can also choose to make it veg or non veg! What would you add in your Chilla to make it more wholesome? . . Loaded Chilla 2 tsp Oil 1/2 tsp Mustard seeds 1 inch Ginger, chopped 3 Tomatoes, halved Salt to taste A splash of water Mix well Cover & cook for 10 minutes 1 tsp Red chili powder 1/2 tsp Haldi powder 1/2 tsp Ground mustard 10g Jaggery Mix well Add a tadka of (oil, hing, mustards seeds, ginger & curry leaves) Mix well Look at that 🤌🏻🤤 1/2 cup Moth sprouts 1 cup Masoor dal, soaked 1 Green chili 1 inch Ginger A few garlic cloves 1 tsp Jeera A handful of fresh coriander Add a splash of water & blend into a smooth paste Look at that 🤌🏻 1/2 tsp Baking powder Mix well Spread the batter thinly on a greased tava Add some ghee Spread the tomato chutney Add leftover paneer bhurji Add lettuce stir fried peppers onions, gherkins mint chutney mixed with dahi generously Fold the chilla Look at that 🤌🏻🔥😮💨 Delishaaas 🤤😮💨
Perfect for these hot summers! You can have a full plate of them and feel like you want more… Will you try these Crispy Rice Cakes Crispy rice cakes 200g Sushi rice, cooked (can do any short grain sticky Indian rice also) 1 tsp Sugar Salt to taste 2 tbsp Rice wine vinegar / Sushi vinegar Mix well Add to a parchment lined bowl Press it down firmly Cover with parchment paper Place some weight on top Chill in the fridge overnight For the dressing Zest of 1/2 an orange Juice of 1 full orange 1 tsp Garlic, chopped 1 tbsp Rice wine vinegar 2 tsp Sesame oil 2 tbsp Light soy sauce 1 tbsp Brown sugar Mix everything well Take some set sushi rice Cut as desired Pan sear them in hot oil Add a few paneer slices Pour some of the dressing & charr till crispy! Place some avocado slices Charred paneer Pour some dressing Radish slices & spring onion Delishaaas 😮💨🤤
Ep 11 of Feels Wale Meals is here! It’s a bowl with pulao, which you will eat and say wowowowow. Sometimes it’s the simplest of meals that can be made exciting by changing the way it looks and by adding different textures to it. This has a great balance of carbs, fats, protein and fibre and is very wholesome for the palate too! Will you make this at home? Curry Pulao bowl Pulao Peel & dice 1 Carrot 1tbsp Ghee 1/2 tsp Jeera 2 to 3 cloves A few black peppercorns 2 Black cardamom 1 tsp Garlic, chopped 1 inch Ginger, chopped 1/2 cup Onion, chopped 1 Green chili, chopped Sauté until translucent Add the carrots A handful of peas 1 cup Methi, chopped Mix well 1 cup Rice, soaked Salt to taste 1 tsp Coriander powder 1/2 tsp Haldi powder 1 tsp Red chili powder 2 cups Water & pressure cook for 3 whistles Crispy Paneer or Chicken 1/2 cup Yogurt 1 tbsp Ginger garlic paste 1 tsp Red chili powder 1/2 tsp Haldi powder 1/2 tsp Garam masala powder 1/2 tsp Bhuna jeera powder Salt to taste 1/4 tsp Black pepper powder 1/2 tsp Kasuri methi powder 1 1/2 tbsp Mustard oil Mix everything well Coat a piece of paneer & coat with panko breadcrumbs Do the same with a chicken thigh Air fry at 170 degrees C till charred (about 8mins for paneer & 15 mins for chicken) Look at that 🤤🤌🏻 For the gravy 1 tbsp Ghee 1/2 tsp Jeera 1/2 cup Onion, puréed 1/2 tbsp Ginger garlic paste 1 Green chili, chopped Sauté till translucent 1 tbsp Besan Mix well 1 cup Tomato purée Mix well 1 tbsp Chicken masala powder 1/2 tsp Coriander powder 1/2 tsp Red chili powder Salt to taste Mix well Look at that 🤌🏻 1/2 cup Water Mix well & cook for 10 minutes Place a small bowl in a larger bowl Add the pulao Press it down firmly Now flip it Pour the gravy in the rice bowl Add the chicken / paneer Look at that😮💨🤌🏻 Delishaaas 🤌🏻
💯✨ Episode 10 of Feels Wale Meals is here! This one’s a Desi Hash Brown Toast and it is just too Delishaaas. We make everything from scratch and yes this one’s gluten free and you can put your hash brown in an air fryer if you don’t want to deep fry it. Overall it’s a fantastic way of converting your brekkie into a wholesome lunch and dinner! You can keep changing the toppings to make this different every single time. Are you enjoying #FeelsWaleMeals what more would you like to see in this series? . . Desi Hash Brown Toast Hash brown Slice & dice 3 Potatoes 1/2 tbsp Olive oil Add the potatoes Salt to taste & cook for 10 to 15 mins Or till they are cooked through Cool them down 2 tbsp Cornflour Mix well Add some of the potato Onto a parchment paper Fold as shown & press it down firmly To form a hash brown Freeze for 30 mins Baked Beans 1tbsp Olive oil 1 tsp Jeera 1 tbsp Garlic, chopped 1 Onion, chopped Sauté till translucent 1/2 inch Ginger, chopped 1 Green chili, chopped 1 tsp Coriander powder 1 tsp Red chili powder 1/2 tsp Garam masala powder Sauté everything well 1 cup Baked beans Mix well Salt to taste Freshly chopped coriander Mix well Look at that 😮💨 1 tbsp Olive oil A few onion slices A handful of mushrooms, chopped Salt to taste Crushed black pepper, to taste Sauté till charred 1/2 tbsp Sweet chili sauce 1/2 tbsp Soy sauce Mix well Divide into 2 Top it off with cheddar cheese Cover & let the cheese melt 1/2 cup Mayonnaise 1 tbsp Kasundi Salt to taste Crushed black pepper to taste 1/2 tbsp Sweet chili sauce Mix everything well Fry the cold Hash brown carefully in hot oil Till GBC 🤌🏻🔥 Fry an egg and keep it ready
This IPL final, you better roll in style. Ready to khush Karo tastebuds of your friends?? This yummazing dish GBC Kathi Roll from Smoky Spin episode 2. karegi matchday mai trend. So wait kaisa, gather your squad, pick your team aur nail biting action ko dekho with smoky bites and make a panner tikka or chicken tikka roll at home. Oh btw dosto mai ladai na ho, isliye abhi se batado Korbo Lorbo Jeetbo ya Play With Fire? Choose your side 👇
As a chef, I am firmly rooted in Indian culinary traditions. Today, I’m pleased to share not only just a recipe but also the tale behind how the aromatic Kalanamak rice from UP is able to reach us. It’s amazing how infrastructure is connecting the dots between farmers, producers and chefs, providing us with access to unique ingredients like the Kalanamak rice to create culinary delights. My dish for today demonstrates how infrastructure such as the NH44 highway not only fosters development, but also enhances the lives of communities and encourages young chefs to attain greater success by thinking more locally. Hence, I firmly believe that Banega toh Badhega India. #BanegaTohBadhegaIndia #NationBuilding #EnablingPeoplesProgress #UltraTechIndiasNo1Cement #TheEngineersChoice #BigAmbition #Aspiration #AD #PaidPartnership
