Can I add garam masala instead of pav bhaji masala?

I’m going to make it for my family tonight

Bhaji Pao Servings - 5 INGREDIENTS Warm milk - 140 milliliters Sugar - 1 tablespoon Dry yeast - 2 teaspoons All purpose flour - 250 grams Salt - 1/2 teaspoon Baking powder - 1/2 teaspoon Melted butter - 2 tablespoons Oil - for brushing Fried garlic - 1 tablespoon Fried green chili - 2 tablespoons Coriander leaves - 2 tablespoons Salt - 1/4 teaspoon Gram flour - 1 1/2 tablespoons Water - 300 milliliters Oil - 2 tablespoons Mustard seeds - 1/2 teaspoon Curry leaves - 1 tablespoon Turmeric - 1/4 teaspoon Salt - 1/2 teaspoon Cumin powder - 1/4 teaspoon Coriander powder - 1/4 teaspoon Garam masala - 1/4 teaspoon Gram flour - 100 grams Turmeric - 1/4 teaspoon Salt - 1/2 teaspoon Carom seeds - 1/4 teaspoon Baking soda - 1/4 teaspoon Potato - 120 grams Oil - for fry Dry Garlic chutney - 50 grams Green chutney - 50 grams Fried green chili - 5 PREPARATION 1. In a bowl, add 140 milliliters milk, 1 tablespoon sugar, 2 teaspoons dry yeast and mix it well. Rest for 10 minutes. 2. Add 250 grams all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 2 tablespoons melted butter and knead it into a dough. 3. Cover it with cling warp and rest for 2 hours. 4. Remove cling warp, take a ball from prepared dough and place it on a baking tray. 5. Cover it with clean cloth and rest for 30 minutes. 6. Remove cloth and brush it with oil. 7. Preheat the oven to 350°F/180°C and bake for about 25 - 30 minutes. 8. In a muddler, add 1 tablespoon fried garlic, 2 tablespoons green chili, 2 tablespoon coriander leaves, 1/4 teaspoon salt and muddle them with the help of muddler. 9. In a bowl, add 1 1/2 tablespoons gram flour, 300 milliliters water and mix it well. 10. Heat 2 tablespoons oil in a pan, add 1/2 teaspoon mustard seeds, 1 tablespoon curry leaves and stir well. 11. Add 1/4 teaspoon turmeric, crushed mixture and cook for 1 - 2 minutes. 12. Add prepared slurry, 1/2 teaspoon salt, 1/4 teaspoon cumin powder, 1/4 teaspoon coriander powder, 1/4 teaspoon garam masala and cook for 7 - 8 minutes. Remove it from heat. 13. In a bowl, add 100 grams gram flour, 1/4 teaspoon turmeric, 1/2 teaspoon salt, 1/4 teaspoon carom seeds, 1/4 teaspoon baking soda and whisk it well. 14. Add 80 milliliters water and whisk it well. 15. Dip potato in it. 16. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy. 17. Remove it from heat and drain it on an absorbent paper. 18. On a board, place prepared pav bun and cut it into middle. 19. Add dry garlic chutney, green chutney, prepared Bhajiya and fried green chili. 20. Serve. Crunchy Samosa Roll Servings - 4 INGREDIENTS All purpose flour - 200 grams Carom seeds - 1/4 teaspoon Salt - 1/2 teaspoon Oil - 45 milliliters Water - 80 milliliters Water - 1 litre Potatoes - 400 grams Oil - 1 tablespoon Cumin seeds - 1 teaspoon Green chili - 1 teaspoon Turmeric - 1/4 teaspoon Salt - 1/2 teaspoon Red chili - 1/4 teaspoon Coriander powder - 1/2 teaspoon Garam Masala - 1/4 teaspoon Dry fenugreek leaves - 1 teaspoon Coriander - 2 tablespoons All purpose flour - for dusting Water - for brushing Oil - for fry PREPARATION 1. In a bowl, add 200 grams all purpose flour, 1/4 teaspoon carom seeds, 1/2 teaspoon salt, 45 milliliters oil and mix it well. 2. Add 80 milliliters water and knead it into a dough. 3. Cover it with cling wrap and rest for 20 minutes. 4. Take a heavy skillet, add 1 litre water, 400 grams potatoes and cover it with lid. Cook for 8 - 10 minutes. 5. Open the lid and remove it from heat. 6. Heat 1 tablespoon oil in a pan, add 1 teaspoon cumin powder, 1 teaspoon green chili and stir well. 7. Add 1/4 teaspoon turmeric and stir well. 8. Add boiled potatoes, 1/2 teaspoon salt, 1/4 teaspoon red chili, 1/2 teaspoon coriander powder, 1/4 teaspoon garam masala and cook for 2 minutes. 9. Now, mash them with the help of food masher. 10. Add 1 teaspoon dry fenugreek leaves, 2 tablespoons coriander and cook for 1 - 2 minutes. 11. Remove it from heat and cool for 10 minutes. 12. Transfer, this into a bowl, take some mixture in your hands and roll it with the help of your fingers. Keep aside. 13. Take a ball from prepared dough and dust some all purpose flour on it. 14. Now, make it flatten with the help of rolling pin. 15. Place prepared roll on it and make a slit on flatten dough. 16. Brush it with water and fold it. 17. Now, roll it with the help of your fingers. (See video) 18. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy. 19. Remove it from heat and drain it on an absorbent paper. 20. Serve. Super Crispy Fried Potato Flowers Servings - 3 INGREDIENTS Potatoes - 1 kilogram Salt - 2 tablespoons Butter - 2 tablespoons Garlic - 1 teaspoon Milk - 110 milliliters Cheese slice - 2 Salt - 1/8 teaspoon Sugar - 1/4 teaspoon Sriracha sauce - 1 tablespoon Water - 2 litre Water - 800 milliliters Rice flour - 70 grams Oil - for fry Parsley - for garnishing PREPARATION 1. On a board, place 1 kilogram potatoes and cut the edges. 2. Place 2 chop sticks around it. 3. Cut one side vertically and another side diagonally. 4. Add some salt on it and transfer this into a dish. Rest for 15 - 20 minutes. 5. Take a pan, add 2 tablespoon butter, add 1 teaspoon garlic and stir well. 6. Add 110 milliliters milk and cook for 2 minutes. 7. Add 2 cheese slice and cook for 1 minute. 8. Add 1/8 teaspoon salt, 1/4 teaspoon sugar and cook for 2 minutes. 9. Add 1 tablespoon sriracha sauce and cook for 1 - 2 minutes. 10. Remove it from heat and cool for 10 minutes. 11. In a bowl, add 2 litre water, add marinated potatoes and wash it well. 12. Strain it, add 800 milliliters water and wash it well. 13. Place it on a cloth and make them dry and coat it with rice flour. 14. Heat sufficient oil in a pan and shallow fry these until it turns golden brown in color from all sides. 15. Remove it from heat and drain it on an absorbent paper. 16. Garnish with parsley. 17. Serve. Khambhat Na Dabda Servings - 4 INGREDIENTS Gathiya - 120 grams Garlic - 1 teaspoon Black peppercorns - 1/8 teaspoon Coriander seeds - 1/2 teaspoon Cloves - 4 pods Cinnamon stick - 1 Salt - 1/2 teaspoon Turmeric - 1/4 teaspoon Red chili- 1 teaspoon Lemon juice - 1 teaspoon Gram flour - 120 grams Carom seeds - 1/2 teaspoon Salt - 1/2 teaspoon Turmeric - 1/4 teaspoon Water - 100 milliliters Hot oil - 1 teaspoon Potatoes - 220 grams Yogurt - 120 grams Gram flour - 2 tablespoons Salt - 1/4 teaspoon Black salt - 1/8 teaspoon Turmeric - 1/2 teaspoon Oil - 2 teaspoons Mustard seeds - 1 teaspoon Asafoetida - 1/4 teaspoon Water - 300 milliliters PREPARATION 1. In a blender, add 120 grams gathiya, 1 teaspoon garlic, 1/8 teaspoon black peppercorns, 1/2 teaspoon coriander seeds, 4 pods cloves, 1 cinnamon stick, 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon lemon juice and blend it well. Keep aside. 2. In a bowl, add 120 grams gram flour, 1/2 teaspoon carom seeds, 1/2 teaspoon salt, 1/4 teaspoon turmeric, 100 milliliters water and whisk it well. 3. Add 1 teaspoons hot oil and whisk it well. 4. On a board, place 220 grams potatoes and cut it into pieces. 5. Take one piece and place it on a board, add blended mixture on it and cover it with another Potatoe slice. 6. Dip it into prepared slurry. 7. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy. 8. Remove it from heat and drain it on an absorbent paper. 9. In a bowl, add 120 grams yogurt, 2 tablespoons gram flour, 1/4 teaspoon salt, 1/8 teaspoon black salt, 1/2 teaspoon turmeric and whisk it well. 10. Heat 2 teaspoons oil in a pan, add 1 teaspoon mustard seeds, 1/4 teaspoon asafoetida and stir well. 11. Add 300 milliliters water and cook for 2 minutes. 12. Add whisked mixture and cook for 8 - 10 minutes. Remove it from heat. 13. On a board, place fried dabda and cut it into half. 14. Serve.

Thai Mango Salad Servings - 2 INGREDIENTS Lime juice - 1 1/2 tablespoons Fish sauce - 1 tablespoon Sweet chilli sauce - 1 1/2 tablespoons Brown sugar - 1 tablespoon Bell pepper - 30 grams Onions - 40 grams Cucumber - 50 grams Mangoes - 150 grams Mint leaves - 1 tablespoon Fried shallot - 1 tablespoon Crushed peanuts - 1 tablespoon Mint leaves - 1 tablespoon PREPARATION 1. In a bowl, add 1 1/2 tablespoons lime juice, 1 tablespoon fish sauce, 1 1/2 tablespoons sweet chilli sauce, 1 tablespoon brown sugar and mix it well. 2. In a bowl, add 30 grams bell pepper, 40 grams onions, 50 grams cucumber, 150 grams mangoes and mix it well. 3. Garnish with mint leaves, fried shallot and crushed peanuts. 4. Serve.

I add onion garlic and eggs

💚💯💯💚

I really want maggi but i am in pakistan

Very tempting

Biscoff McFlurry Servings - 2 INGREDIENTS Whipping cream powder - 100 grams Milk - 100 milliliters Vanilla extract - 1/4 teaspoon Condensed milk - 50 grams Crushed Biscoff biscuits - 10 grams Biscoff spread - 20 grams Biscoff spread - for garnishing Crushed Biscoff biscuits - for garnishing PREPARATION 1. In a bowl, add 100 grams whipping cream powder, 100 milliliters milk and whisk it well with the help of whisker. 2. Add 1/4 teaspoon vanilla extract, 50 grams condensed milk and whisk it well with the help of whisker. 3. Transfer, this into a dish and spared it evenly. Freeze for 3 - 4 hours. 4. Add 10 grams crushed biscoff biscuits, 20 grams biscoff spread and mix it well. 5. Garnish with biscoff spread and crushed biscoof biscuits. 6. Serve.

Or if you can find this herb call morango it's very when was working would drinking to keep my cholesterol in control

How can I git the fenugreek seeds to take for lowering my cholesterol levels

I just tried making this. It was absolutely delicious!

Can I substitute maida with something else?

How to make

PAKISTAN NATIONAL ANTHEM .

👍

Garlic Gravy Curry Servings - 4 INGREDIENTS Oil - 1 tablespoon Cumin seeds - 1 teaspoon Black peppercorns - 1/4 teaspoon Fenugreek seeds - 1/4 teaspoon Dry red chili - 2 Garlic cloves - 15 grams Shallot - 40 grams Tomato - 240 grams Salt - 1/2 teaspoon Curry leaves - 1 tablespoon Water - 200 milliliters Oil - 2 tablespoons Mustard seeds - 1 teaspoon Cumin seeds - 1/2 teaspoon Fenugreek seeds - 1/4 teaspoon Black peppercorns - 1/4 teaspoon Dry red chili - 2 Asafoetida - 1/4 teaspoon Garlic cloves - 130 grams Shallot - 120 grams Turmeric - 1/4 teaspoon Red chili - 3/4 teaspoon Coriander powder - 1 teaspoon Water - 100 milliliters Tamarind water - 45 milliliters Jaggery - 1 tablespoon Rock salt - 1/2 teaspoon Curry leaves - 1 tablespoon PREPARATION 1. Heat 1 tablespoon oil in a pan, add 1 teaspoon cumin seeds, 1/4 teaspoon black peppercorns, 1/4 teaspoon fenugreek seeds, 2 dry red chili and stir well. 2. Add 15 grams garlic cloves, 40 grams shallot and cook for 2 - 3 minutes. 3. Add 240 grams tomato, 1/2 teaspoon salt, 1 tablespoon curry leaves and cook for 7 - 8 minutes. Remove it from heat. 4. Transfer, this into a blender, add 200 milliliters water and blend it well. 5. Heat 2 tablespoon oil in a pan, add 1 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 1/4 teaspoon fenugreek seeds, 1/4 teaspoon black peppercorns, 1/4 teaspoon asafoetida and stir well. 6. Add 130 grams garlic cloves, 120 grams shallot and cook for 2 minutes. 7. Cover it with lid and cook for 5 minutes. 8. Open the lid and stir well. 9. Add 1/4 teaspoon turmeric, 3/4 teaspoon red chili, 1 teaspoon coriander powder and cook for 2 minutes. 10. Add blended mixture and cook for 2 - 3 minutes. 11. Add 100 milliliters water and cook for 2 minutes. 12. Add 1 tablespoon jaggery, 1/2 teaspoon rock salt and cook for 2 - 3 minutes. 13. Add 1 tablespoon curry leaves and cook for 2 minutes. Remove it from heat. 14. Serve. Raw Mango Dal Servings - 3 INGREDIENTS Raw mangoes - 120 grams Garlic - 1 teaspoon Green chili - 1 teaspoon Pigeon peas - 200 grams Water - 400 milliliters Salt - 1/2 teaspoon Turmeric - 1/4 teaspoon Water - 400 milliliters Oil - 2 tablespoons Mustard seeds - 1/2 teaspoon Cumin seeds - 1/2 teaspoon Dry red chili - 2 Asafoetida - 1/4 teaspoon Green chili - 2 Water - 120 milliliters Salt - 1/2 teaspoon Coriander - 1 tablespoon PREPARATION 1. On a board, place 120 grams raw mangoes and cut it into pieces. 2. In a muddler, add 1 teaspoon garlic, 1 teaspoon green chili and muddle them with the help of muddler. 3. In a bowl, add 200 grams pigeon peas, 400 milliliters water and soak for 20 minutes. 4. Take a pressure cooker, add soaked pigeon peas, 1/2 teaspoon salt, 1/4 teaspoon turmeric, 400 milliliters water and cover it with lid. Cook until you hear 2 - 3 whistles. 5. Open the lid and remove it from heat. 6. Heat 2 tablespoons oil in a heavy skillet, add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, muddled mixture, 2 dry red chili, 1/4 teaspoon asafoetida and stir well. 7. Add chopped mangoes, 2 green chili and cook for 2 minutes. 8. Add cooked pigeon peas and cook for 3 - 4 minutes. 9. Add 120 milliliters water, 1/2 teaspoon salt and cook for 3 - 4 minutes. 10. Add 1 tablespoon coriander and cook for 1 - 2 minutes. Remove it from heat. 11. Garnish with coriander. 12. Serve hot. Khatti Toor Dal Servings - 5 INGREDIENTS Pigeon peas - 200 grams Water - 400 milliliters Tamarind - 30 grams Water - 100 milliliters Goda masala - 1 teaspoon Salt - 1/2 teaspoon Jaggery - 1 teaspoon Salt - 1/8 teaspoon Turmeric - 1/4 teaspoon Water - 600 milliliters Oil - 2 tablespoons Mustard seeds - 1 teaspoon Cumin seeds - 1 teaspoon Asafoetida - 1/8 teaspoon Curry leaves - 12- 14 Green chili - 3 Hot water - 120 milliliters Red chili - 1/4 teaspoon Coriander - 1 tablespoon Coriander leaves - for garnishing PREPARATION 1. In a bowl, add 200 grams pigeon peas, 400 milliliters water and soak for 30 minutes. 2. In a bowl, add 30 grams tamarind, 100 milliliters water and soak for 20 minutes. Strain it. 3. Transfer, this into a bowl, add 1 teaspoon goda masala, 1/2 teaspoon salt, 1 teaspoon jaggery and mix it well. Keep aside. 4. Take a pressure cooker, add soaked pigeon peas, 1/8 teaspoon salt, 1/4 teaspoon turmeric, 600 milliliters water and cover it with lid. Cook until you hear 3 - 4 whistles. 5. Open the lid and stir well. Remove it from heat. 6. Heat 2 tablespoons oil in pan, add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 1/8 teaspoon asafoetida and stir well. 7. Add 12 - 14 curry leaves, 3 green chili and cook for 1 minute. 8. Add cooked pigeon peas and cook for 2 - 3 minutes. 9. Add 120 milliliters hot water and cook for 2 minutes. 10. Add tamarind mixture, 1/4 teaspoon red chili and cook for 2 minutes. 11. Add 1 teaspoon coriander and cook for 2 minutes. Remove it from heat. 12. Garnish with coriander leaves. 13. Serve hot. Amritsari Masala Pyaz Servings - 4 INGREDIENTS Onions - 220 grams Gram flour - 20 grams Yogurt - 70 grams Lemon juice - 2 teaspoons Coriander - 2 tablespoons Oil - 2 tablespoons Red chili - 1/2 teaspoon Oil - 1 tablespoon Cumin seeds - 1 teaspoon Green cardamom - 1 pod Green chili - 1 teaspoon Garlic - 1 teaspoon Dry fenugreek leaves - 1 teaspoon Onions - 10 grams Tomato - 60 grams Turmeric - 1/4 teaspoon Coriander powder - 1/2 teaspoon Cumin powder - 1/2 teaspoon Water - 80 milliliters Salt - 3/4 teaspoon Water - 80 milliliters Garam masala - 1/4 teaspoon Coriander - 1 tablespoon Coriander - for garnishing PREPARATION 1. On a board, place 220 grams onions and cut it into pieces. Keep aside. 2. In a bowl, add 20 grams gram flour, 70 grams yogurt, 2 teaspoons lemon juice, 2 tablespoons coriander and mix it well. 3. Heat 2 tablespoons oil in a pan, add 1/2 teaspoon red chili and stir well. Remove it from heat. 4. Pour this over prepared yogurt and whisk it well. 5. Heat 1 tablespoon oil in a pan, add 1 teaspoon cumin seeds, 1 pod green cardamom, 1 teaspoon green chili, 1 teaspoon garlic and stir well. 6. Add 1 teaspoon dry fenugreek leaves, 10 grams onions and cook for 2 - 3 minutes. 7. Add 60 grams tomato and cook for 3 - 5 minutes. 8. Add 1/4 teaspoon turmeric, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder and cook for 2 - 3 minutes. 9. Add 80 milliliters water and cook for 2 minutes. 10. Cover it with lid and cook for 5 - 8 minutes. 11. Open the lid and stir well. 12. Add prepared yogurt mixture and cook for 2 minutes. 13. Add chopped onions, 3/4 teaspoon salt and cook for 4 - 5 minutes. 14. Add 80 milliliters water and cook for 1 minute. 15. Add 1/4 teaspoon garam masala, 1 tablespoon coriander and cook for 2 minutes. Remove it from heat. 16. Garnish with coriander. 17. Serve hot.

🅒🅞🅞🅛 ᥣׁׅ֪⁠ᨵׁׅׅ⁠ᨵׁׅׅ⁠ƙׁׅׅ⁠꯱ ᴅᴇʟɪᴄ𝕚𝕠𝕦𝕤

Ash Gourd Juice Servings - 2 INGREDIENTS Ash gourd - 350 grams Mint leaves - 2 tablespoon Black salt - 1/2 teaspoon Cold water - 150 milliliters Lemon juice - 1 teaspoon PREPARATION 1. In a blender, add 350 grams Ash gourd, 2 tablespoons mint leaves, 1/2 teaspoon black salt, 150 milliliters cold water and blend it well. 2. In a serving glass, add prepared juice, some lemon juice and mix it well. 3. Serve.

It’s trash tried it

Aka Haram Mojito

Hi! Is Coffee powder optional? Can you still make it without coffee powder?

Medu Vada With Sambar Servings - 4 (For Medu Vada) INGREDIENTS Washed white lentils - 110 grams Water - 300 milliliters Water - 45 milliliters Coriander - 2 tablespoons Curry leaves - 1 tablespoon Ginger - 2 teaspoons Green chili - 1 teaspoon Coconut - 1 tablespoon Crushed black pepper - 1/4 teaspoon Salt - 1/2 teaspoon Asafoetida - 1/4 teaspoon Oil - for fry (For Sambar) INGREDIENTS Oil - 1 tablespoon Mustard seeds - 1 teaspoon Cumin seeds - 1/2 teaspoon Dry red chili - 1 Asafoetida - 1/4 teaspoon Curry leaves - 1 tablespoon Onions - 50 grams Tomato - 100 grams Carrots - 50 grams Green beans - 10 grams Bottle gourd - 60 grams Drumsticks - 30 grams Turmeric - 1/4 teaspoon Salt - 1/2 teaspoon Paprika - 1/2 teaspoon Water - 180 milliliters Boiled pigeon peas - 430 grams Sambar masala - 1 tablespoon Water - 100 milliliters Tamarind pulp - 50 grams PREPARATION (For Medu Vada) 1. In a bowl, add 110 grams washed white lentils, 300 milliliters water and soak for 4 - 5 hours. 2. Transfer, this into a blender, add 45 milliliters water and blend it well. 3. Transfer, this into a bowl and whisk it well. 4. Add 2 tablespoon coriander, 1 tablespoon curry leaves, 2 teaspoon ginger, 1 teaspoon green chili, 1 tablespoon coconut, 1/4 teaspoon black pepper, 1/2 teaspoon salt, 1/4 teaspoon asafoetida and mix it well. 5. Cover it with cling warp and rest for 2 - 3 hours. 6. Take some mixture in your hands and shape it into a vada. 7. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy. 8. Remove it from heat and drain it on an absorbent paper. (For Sambar) 1. Heat 1 tablespoon oil in a pan, add 1 teaspoon muatrd seeds, 1/2 teaspoon cumin seeds, 1 dry red chili, 1/4 teaspoon asafoetida, 1 tablespoon curry leaves and stir well. 2. Add 50 grams onions and cook for 1 minute. 3. Add 100 grams tomato and cook for 1 minute. 4. Add 50 grams carrots, 10 grams green beans, 60 grams bottle gourd, 30 grams drumsticks and cook for 2 - 3 minutes. 5. Add 1/4 teaspoon turmeric, 1/2 teaspoon salt, 1/2 teaspoon paprika and cook for 1 minute. 6. Add 180 milliliters water and cook for 2 minutes. 7. Cover it with lid and cook for 15 - 18 minutes. 8. Open the lid and stir well. 9. Add 430 grams boiled pigeon peas, 1 tablespoon sambar masala and cook for 5 - 7 minutes. 10. Add 100 milliliters water and cook for 2 minutes. 11. Add 50 grams tamarind pulp and cook for 2 minutes. Remove it from heat. 12. Serve with Medu Vada. Sama Rice Dosa Servings - 5 INGREDIENTS Sago - 40 grams Sama rice - 90 grams Potatoes - 100 grams Green chili - 1 tablespoon Ginger - 1 tablespoon Yogurt - 2 tablespoons Salt - 3/4 teaspoon Water - 330 milliliters Water - 1 litre Potatoes - 500 grams Oil - 2 tablespoons Cumin seeds - 1 teaspoon Curry leaves - 1 tablespoon Ginger - 2 teaspoons Green chili - 2 teaspoon Salt - 1/2 teaspoon Black pepper - 1/4 teaspoon Sugar - 1/4 teaspoon Lemon juice - 2 teaspoons Coriander - 2 tablespoons Cumin seeds - 1 teaspoon Black pepper - 1/4 teaspoon Coriander - 1 tablespoon Water - 60 milliliters Ghee - 2 tablespoons Coriander - 1 gram Coconut powder - 2 tablespoons Peanuts - 2 teaspoons Green chili - 2 Ginger - 1 teaspoon Sugar - 2 teaspoons Salt - 1/2 teaspoon Lemon juice - 1 teaspoons Water - 60 milliliters PREPARATION 1. Take a pan, add 40 grams sago and dry roast for 2 minutes. 2. In a blender, add roasted sago, 90 grams sama rice, 100 grams potatoes, 1 tablespoon green chili, 1 tablespoon ginger, 2 tablespoons yogurt, 3/4 teaspoon salt, 330 milliliters water and blend it well. Rest for 20 - 25 minutes. 3. Take a pressure cooker, add 1 litre water, 500 grams potatoes and cover it with lid. Cook until you hear 2 whistles. 4. Open the lid and remove it from heat. 5. Heat 2 tablespoons oil in a pan, add 1 teaspoon cumin seeds, 1 tablespoon curry leaves and stir well. 6. Add 2 teaspoons ginger, 2 teaspoons green chili and stir well. 7. Add boiled potatoes and cook for 2 - 3 minutes. 8. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon sugar and cook for 1 minute. 9. Add 2 teaspoons lemon juice, 2 tablespoons coriander and cook for 1 minutes. Remove it from heat. 10. In a bowl, add blended paste, 1 teaspoon cumin seeds, 1/4 teaspoon black pepper, 1 tablespoon coriander, 60 milliliters water and mix it well. 11. Take the batter and spread it over a non stick tawa. 12. Spread some ghee on it. 13. Cook for 2 minutes on medium heat. Remove it from heat. 14. In a blender, add 1 gram coriander, 2 tablespoons coconut powder, 2 teaspoon peanuts, 2 green chili, 1 ginger, 2 teaspoons sugar, 1/2 teaspoon salt, 1 teaspoons lemon juice, 60 milliliters water and blend it well. 15. Serve.

Jamun Chuski Servings - 4 INGREDIENTS Java plum - 120 grams Roasted cumin powder - 1/2 teaspoon Black salt - 1/2 teaspoon Red chili - 1/2 teaspoon Chaat masala - 1/2 teaspoon Lemon juice - 1 tablespoon Sugar - 40 grams Water - 120 milliliters PREPARATION 1. In a blender, add all the ingredients and blend it well. 2. Transfer, this into an ice cream moulder and cover it with silver foil. 3. Place an ice cream stick in it and freeze for overnight. 4. Serve.

Fucking moito

If we dont have milk powder

Lovely desert

Viral Watermelon Sandwich Servings - 2 INGREDIENTS Watermelon - 500 grams Cucumber pickle - 80 grams Feta cheese - 200 grams Basil leaves - 2 tablespoons Balsamic vinegar - 1 tablespoon PREPARATION 1. On a board, place watermelon and cut it into square shape. 2. Add some cucumber pickle, feta cheese, basil leaves, balsamic vinegar and cover it with another watermelon slice. 3. Serve.

never ever buy maggi.....

❤❤❤❤❤❤❤❤❤❤

❤❤❤❤❤❤❤❤

Looking good 😊

High Protein Herb Paneer Bowl Servings - 2 INGREDIENTS Soaked red kidney beans - 200 grams Water - 400 milliliters Chilli flakes - 1/2 teaspoon Oregano - 1/2 teaspoon Parsley - 1/4 teaspoon Black pepper - 1/8 teaspoon Salt - 1/2 teaspoon Red chili - 1/4 teaspoon Dry fenugreek leaves - 1 teaspoon Oil - 2 tablespoons Paneer - 100 grams Cumin seeds - 1/2 teaspoon Black peppercorns - 1/4 teaspoon Fennel seeds - 1/2 teaspoon Dry red chili - 1 Oil - 1 tablespoon Asafoetida - 1/8 teaspoon Black salt - 1/8 teaspoon Dried mint leaves - 1/8 teaspoon Yogurt - 320 grams Onions - 80 grams Tomato - 80 grams Cucumber - 80 grams Roasted peanuts - for garnishing White sesame seeds - for garnishing Parsley - for garnishing PREPARATION 1. Take a pressure cooker, add 200 grams soaked red kidney beans, 400 milliliters water and cover it with lid. Cook until you hear 2 - 3 whistles. 2. Open the lid and remove it from heat. 3. In a dish, add 1/2 teaspoon chilli flakes, 1/2 teaspoon oregano, 1/4 teaspoon parsley, 1/8 teaspoon black pepper, 1/2 teaspoon salt, 1/4 teaspoon red chili, 1 teaspoon dry fenugreek leaves, 2 tablespoons oil and mix it well. 4. Add 100 grams paneer and marinate for 10 minutes. 5. Take a pan, add 1/2 teaspoon cumin seeds, 1/4 teaspoon black peppercorns, 1/2 teaspoon fennel seeds, 1 dry red chili and dry roast for 2 minutes. Remove it from heat. 6. Heat 1 tablespoon oil in a pan, add marinated paneer and cook from both sides. Remove it from heat. 7. In a muddler, add dry roasted spices and muddle them with the help of muddler. 8. Add 1/8 teaspoon asafoetida, 1/8 teaspoon black salt, 1/8 teaspoon dried mint leaves and muddle them with the help of muddler. 9. In a bowl, add 320 grams yogurt, 1 tablespoon prepared masala and whisk it well. 10. Add boiled kidney beans, 80 grams onions, 80 grams tomato, 80 grams cucumber and mix it well. 11. In a serving bowl, add prepared mixture and place a prepared paneer on it. 12. Garnish with roasted peanuts, white sesame seeds and parsley. 13. Serve. High Protein Bites Servings - 6 INGREDIENTS Yogurt - 120 grams Cashews - 2 tablespoons Fox nuts - 10 grams Water - 500 milliliters Potatoes - 300 grams Grated paneer - 120 grams Salt - 1 teaspoon Black pepper - 1/4 teaspoon Cumin powder - 1/2 teaspoon Red chili - 1/4 teaspoon Green chili - 1 teaspoon Coriander - 2 tablespoons Oil - for fry (For Radish Ki Chutney) Radish leaves - 40 grams Radish - 60 grams Green chili - 1 1/2 tablespoons Coriander - 10 grams Garlic cloves - 5 Ginger - 1 tablespoon Tomato - 50 grams Lemon juice - 2 teaspoons Salt - 1/2 teaspoon Black salt - 1/4 teaspoon Ice cubes Water - 60 milliliters PREPARATION 1. Place a strainer on the top of the bowl and cover it with clean cloth. 2. Add 120 grams yogurt and cover it. Rest for 1 hour. 3. Take a pan, add 2 tablespoons cashews, 10 grams fox nuts and dry roast for 2 - 3 minutes. Remove it from heat. 4. Take a pan, add 500 milliliters water, 300 grams potatoes and cover it with lid. Cook for 7 - 8 minutes. 5. Open the lid and remove it from heat. 6. In a blender, add roasted mixture and blend it well. 7. In a bowl, add boiled potatoes and mash them with the help of food masher. 8. Add 120 grams grated paneer, prepared hung yogurt, blended mixture, 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon cumin powder, 1/4 teaspoon red chili, 1 teaspoon green chili, 2 tablespoons coriander and mix it well. 9. Take some mixture in your hands and shape it into a bite. 10. Heat sufficient oil in a pan and shallow fry these until it turns golden brown in color from all sides. 11. Remove it from heat and drain it on an absorbent paper. (For Radish Ki Chutney) 1. In a blender, add all the ingredients and blend it well. 2. Serve with prepared bites.

Koi mujhe bhi bana ke khilado

We have to keep in freezer or refrigerator?

Rajma Hummus Servings - 5 INGREDIENTS Boiled red kidney beans - 300 grams Garlic cloves - 1 tablespoon Tahini paste - 2 tablespoons Olive oil - 2 tablespoons Lemon juice - 1 tablespoon Red chili - 1/2 teaspoon Cumin powder - 1 teaspoon Salt - 1/2 teaspoon Ice cubes Water - 70 milliliters Olive oil - for garnishing Red chili - for garnishing Black sesame seeds - for garnishing Cherry tomato - for garnishing Coriander - for garnishing PREPARATION 1. In a blender, add all the ingredients and blend it well. 2. Garnish with olive oil, red chili, black sesame seeds, cheery tomato and coriander. 3. Serve.

Tried this and added sea moss and it went wonderful. Thank you for the short and sweet video. ❤

Acchi to ha magar 1 afsoos ki baat ye ha ki😢😢😢😢😢😅😭 ki me coriander and garlic khati hi nahi ho😅😂😂😂 😊

Off topic but please boycott Nestle and all itsproducts!!

Awesome menu..just loved the presentation too...Thanks ❤

Aapki recipes hamesha top-notch hoti hain. KHAL par daalo, please! ++++++++++++++++++++

cAapke recipes hamesha ek alag level ki hoti hain. KHAL par upload karein, please! +++++

First comment pls reply❤

Nice but very fast Forwarded video

❤❤

This is the real way of making. Because other way decreases it's benefits.

Lemon juice quantity for that much Maggie?😢😢

Yummy

Can we avoid maida and bread crumbs!?

Taste ❤️