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Timestamps: 0:05 Straw trick 1:28 Bright candies 2:54 Wax and water 4:09 Ink 5:24 Bubble in water 7:10 Ice and glass 9:43 Candle in a glass This video is made for entertainment purposes. We do not make any warranties about the completeness, safety and reliability. Any action you take upon the information on this video is strictly at your own risk, and we will not be liable for any damages or losses. It is the viewer's responsibility to use judgment, care and precautions if one plans to replicate. The following video might feature activity performed by our actors within controlled environment- please use judgment, care, and precaution if you plan to replicate. All product and company names shown in the video are trademarks™ or registered® trademarks of their respective holders. Use of them does not imply any affiliation with or endorsement by them.

Cool hacks that will help you with inspiration for your beauty routine! Learn cool hacks that you will love, and get cool ideas for your next nail design! 0:31 – How to create your own lip balm 0:51 – Eyeliner hack 1:55 – Nail hacks 5:22 – How to always keep your moth clean 6:13 – Eye shadow ideas This video is made for entertainment purposes. We do not make any warranties about the completeness, safety and reliability. Any action you take upon the information on this video is strictly at your own risk, and we will not be liable for any damages or losses. It is the viewer's responsibility to use judgment, care and precautions if one plans to replicate. The following video might feature activity performed by our actors within controlled environment- please use judgment, care, and precaution if you plan to replicate.

how to make skeleton leaves wall hanging/art and craft idea/wall hanging craft idea/home decoration ideas #artandcraft #skeletonleaves #wallhangingcraft #homedecoridea Thanks for watching... Hope you like this video... Have a happy crafting 🙂

00:00 - Glowing jar 01:21 - DIY super bowls 09:05 - Pyrography ideas 10:59 - Mesmerizing pottery making This video is made for entertainment purposes. We do not make any warranties about the completeness, safety and reliability. Any action you take upon the information on this video is strictly at your own risk, and we will not be liable for any damages or losses. It is the viewer's responsibility to use judgment, care and precautions if one plans to replicate. The following video might feature activity performed by our actors within controlled environment- please use judgment, care, and precaution if you plan to replicate. All product and company names shown in the video are trademarks™ or registered® trademarks of their respective holders. Use of them does not imply any affiliation with or endorsement by them.

Hi, creative people! Are you ready for a new portion of awesome school crafts? Today we have prepared cool and simple ideas for you and your classmates. Let’s start with an amazing organizer for your stationary. We will show you how to make it with your Lego. It will be not only colorful, but also comfortable. Because you can make it exactly the way you want. We have also prepared an unusual idea for your earphones. Check out how to create new incredible case with unicorn for your earphones. If you have unnecessary nail polish, then the next craft is for you. We'll show you how to make a cool pen out of it. TIMESTAMPS: 00:00 Lego organizer 03:16 Awesome décor for pen 05:20 DIY stickers 06:49 Origami Huggy Wuggy This video is made for entertainment purposes. We do not make any warranties about the completeness, safety and reliability. Any action you take upon the information on this video is strictly at your own risk, and we will not be liable for any damages or losses. It is the viewer's responsibility to use judgment, care and precautions if one plans to replicate.

▶ Recipe and ingredients: Vegetable oil 1/2 cup rice (200 ml cup) 1 glass of water (200 ml glass) Salt to taste Bring to the boil and simmer over medium heat until all the water has evaporated 1/2 Chinese cabbage 2 cups of boiling water give time to stand 500 g minced meat 1 onion 1 clove of garlic Squeeze water out of cabbage 1 egg 1 teaspoon salt, pepper to taste Shape the minced meat into cutlets 3 tablespoons of breadcrumbs Bake for 20 minutes at 190 ° С 1 onion 1 carrot Fry in vegetable oil Fry for 1-2 minutes Let simmer for 5 minutes 2 cloves of garlic 200 g sour cream 500 ml of water Salt, pepper to taste Bake for another 20-30 minutes some dill A delicious, hearty dinner is ready! Did you like the ground beef recipe? Thanks for looking, commenting and LIKE!

Matar pulao | veg pulao Recipe | Peas pulao Recipe | Rice Recipes | Pulao Recipe | Lunch Recipes Looking for a quick to make yet tasty flavoured rice recipes? You are on the right page. Check out this mildly tasting Matar Pulao recipe, try and enjoy it with some nice gravy curry or any raitha by the side. Prep Time: 10 mins Cook Time: 25 mins Servings: 2-3 To Make Matar Pulao Basmati Rice - 1 Cup Water Green Chilli - 4 Nos Piece Of Ginger Garlic - 4 Cloves Ghee - 1 1/2 Tbsp Oil - 2 Tsp Whole Spices ( Bay Leaf, Cinnamon, Cardamom, Cloves ) Cumin Powder - 1/4 Tsp Onion - 2 Nos Green Peas - 200 Gms Salt - 1 Tsp Coconut Milk - 1 /14 Cup Mint Leaves ( Optional ) Method: 1. Wash the basmati rice and soak it in water for 30 mins. 2. To a mixer jar, add green chilies, ginger, garlic and grind into a coarse paste. Keep it aside. 3. To a pressure cooker, add ghee, oil, the whole spices and cumin seeds. Saute. 4. Add onions, green chilies and saute till the onions are transparent. 5. To this add the ground the ginger-garlic-green chili paste and mix well. 6. Next add, fresh peas, salt and mix again. Cook for 5 mins. 7. Then add soaked basmati rice and mix everything gently. 8. After 2 mins, add diluted coconut milk, mix and add mint leaves. Mix again. 9. Cover the pressure cooker with the lid and after the steam starts coming out, place the weight on it. 10. Keep the flame on medium and pressure cook for 1 whistle. 11. Delicious Matar Pulao is ready to be served.

To Make Masala Paste Garlic - 3 Cloves Ginger - 1 Piece Grated Coconut - 1 Tbsp Chilli Paste - 1 Tbsp Mint Leaves Coriander Leaves Water - 2 Tsp To Make Mushroom Biryani Basmati Rice Mushroom - 400 Gms Ghee - 2bsp Oil - 1 Tbsp Whole Spices ( Cinnamon, Cloves, Cardamom, Star Anise, Bay Leaf ) Tomato - 3 Nos Salt - 1 Tsp Turmeric Powder - 1/2 Tsp Coriander Powder - 1 Tsp Mint Leaves Coriander Leaves Water - 1 Cup

Vegetable Dum Biryani is a flavoured rice dish with perfect mix of veggies, masala and rice. This is done by layering the rice and cooking it in dum along with the vegetable masala. Veg Dum Biryani can be best when had with fresh mint raitha or onion raitha. #Biryani #DumBiryani #BiryaniRecipe #homecooking #homecookingshow #hemasubramanian Here is the link to Amazon HomeCooking Store where I have curated products that I use and are similar to what I use for your reference and purchase https://www.amazon.in/shop/homecookin... Prep Time: 20 mins Cook Time: 40 mins Servings: 4 Ingredients : Ghee - 3 tsp Oil - 1 tbsp Cooked Basmati Rice Saffron Water Fried Onions Biryani Masala Coriander Leaves Mint Leaves To Marinate The Vegetables: Curd - 1/2 cup Turmeric Powder - 1/4 tsp Chili Powder - 2 tsp Coriander Powder - 1 tsp Biryani Masala - 1 tbsp Salt - 1 tsp Ginger Garlic Paste - 1 tsp Onion - 2 nos. (sliced) Green Chili - 1 no. (chopped) Tomato - 2 nos. (chopped) Carrot - 1 no. (chopped) Beans - a few (chopped) Potato - 1 no. (chopped) Cauliflower Florets - 1 cup (chopped) Green Peas - 1/4 Cup Fried Onions - a few Coriander Leaves - a handful Mint Leaves - a handful Methods: To a bowl, add curd, salt, ginger garlic paste and spice powders required for the marinade mix well Add the vegetables to this curd mixture and mix well Let it marinate for 20 mins Meanwhile, soak the rice for 20 mins Cook the rice till it is 3/4th done and strain it and keep it aside Heat a pan with ghee and oil Add the marinated vegetables and saute for 5 mins Now close and cook for 15 mins on medium flame Cook till the moisture is completely gone Take half of the vegetable masala and keep it aside Layer the cooked rice on one layer of vegetable masala Add the remaining vegetable masala and another layer of rice on it Finally add fried onions, coriander leaves, mint leaves, biryani masala powder, and saffron water Close the pot and leave it in dum for 15 mins on low flame Now turn off the stove and let the biryani rest for about 15 mins Serve the Veg Dum Biryani hot with some raita by the side

Ilish Macher Paturi combines three of Bengal's greatest loves—the Hilsa fish, the banana plant, and mustard. Even though it looks very polished, it is a fairly easy recipe to execute. It requires very few ingredients, no special technique, and can be cooked very quickly. Ilish or Hilsa, is however, is facing extinction due to high demand and overfishing. There is a need to create more consciousness about the importance of conserving a fish that is perhaps Bengal's greatest cultural icon. METHOD Soak mustard seeds overnight in water. Clean the ilish machh and cut it in 3-cm thick slices. Kolapaturi is best made with thick slices of fish. Set these pieces aside, preferably on a flat plate. Drain the mustard seeds of the water they’ve been soaking in and add them to a grinder jar. Add 4 green chillies, roughly chopped, along with 100g water. Grinding green chillies with the mustard ensures that it doesn’t turn bitter. Grind these to a fine paste. Take your time with this process. Scrape down the sides of the jar and grind as many times as it takes to form the smoothest possible paste. The finer the grind, the better the flavours. Now, add the peeled and chopped coconut to the grinder jar, along with salt, sugar, and turmeric powder. Grind once again till everything is smooth and well combined. Transfer this paste to a mixing bowl. Add the beaten yoghurt and mustard oil. Mix till the oil is fully incorporated. Spoon this mixture over the ilish machh, dividing it equally. Turn the fish over and coat the other side as well. Use your hands to make sure every part of the fish, including its cavities, are well coated. Set it aside to marinate for 15 minutes. Meanwhile, wash and cut up some kolapata into rectangular sheets, 20 cm by 50 cm in dimension. Gently toast them on a pan set on medium heat. This will increase malleability of the banana leaves, ensuring that they don’t crack when folded. Remove from heat and set aside. Take a banana-leaf sheet in front of you. Spoon some mustard paste in the centre of one of the sheet. Set one piece of the fish on it. Top off with some more of the paste and a split green chilli. Carefully wrap the fish with the banana leaf making sure that it is fully covered. If you find that your leaf is torn, wrap another layer of leaf around it. Tie this parcel up securely with a cotton string (don’t use synthetic or it will melt when heated). Add a tablespoon of oil to the tawa (pan). Once hot, place the parcels on it side by side. Cover and steam the banana-leaf parcels on low heat for 5 minutes on each side. Unwrap and serve hot. ‍ EQUIPMENT Banana leaves (kolapata) A spool of thin cotton string Flat pan | tawa Lid for the tawa Khunti | long spatula

Chingri malaikari is an iconic Bengali prawn curry made by cooking large tiger prawns (bagda chingri) or giant freshwater prawns (golda chingri) in a super-subtle, super-creamy coconut-milk sauce. Don’t be fooled by the elegant appearance of this well-loved Bengali treat—chingri malaikari looks deceptively complicated to cook, when in reality it is easier to make than even chicken or egg curry! The name of this chingri macher recipe bears somewhat of a double meaning. ‘Malai’ meaning ‘cream’ recalls the coconut-milk base in which the prawns are cooked. However, this prawn recipe seems to have made its way into Bengali kitchens through contact with Malaysian traders; so ‘malaikari’ is actually ‘Malay’ curry, which over time became ‘malai’ curry. In this detailed video we show you how to prepare a gorgeous, creamy chingri malaikari, starting with a walkthrough of how you can clean and devein giant tiger (bagda) or freshwater (golda) prawns. With this step-by-step recipe video at your disposal, there is no reason why you should hop over to your nearest Bhojohori Manna to satiate your chingri malaikari cravings! METHOD Shell and devein the prawns, leaving the flavourful head intact. You may remove the stomach of the prawn, located near its head. We are leaving the shells on, but you may peel them off if you like. Coat prawns with 1 tsp salt and ½ tsp turmeric powder, and set aside. In a grinder jar, add onions and blitz them to a fine paste. Also extract coconut milk, reserving the first-press (thick) and second-press (thinner) milk in separate jars, and keep it ready. Heat vegetable oil in a pan. Once hot, lower the prawns one by one, and fry them in batches for about 45 seconds on each side. The longer you cook prawns the tougher they’ll become, so remove them from the heat immediately and set aside. Now add ghee to the residual oil. Temper with dried red chillies, bay leaf, cardamom, cloves, and cinnamon. Add onion paste along with sugar, and fry for about 8 minutes until the onions are brown. Add ginger paste and fry for another 3–4 minutes, after which add turmeric and kashmiri red chilli powder. Stir intermittently so that the spices don’t stick to the bottom of the pan. When they do, add a splash of the thin, second-press coconut milk to loosen the mixture up and help fry it. Also add three slit green chillies and salt now. Once oil starts separating from the spices, beat the yoghurt until it is lump free and add it to the pan. Drop the heat and stir vigorously to prevent the yoghurt from splitting. Cook it for 3–4 minutes. Add the second-press (thin) coconut milk and simmer for about 2 minutes before adding the first-press (thick) coconut milk. Once it comes to a boil, add the fried prawns. Allow the prawns to bubble in the curry, covered, for no more than 5 minutes. Finish off with garam masala before serving. ‍

A quick, simple, easy-to-make, Ilish curry that uses only a handful of ingredients is ideal for fresh, flavourful hilsa (or ilish). What better way to enjoy the delectable flavours of the season's freshest hilsa than prepare it in a light curry with just six simple ingredients? Try this easy recipe for ilish machh'er tel jhol today! It requires no special technique and can be cooked very quickly. Ilish or hilsa, is however, is facing extinction due to high demand and overfishing. There is a need to create more consciousness about the importance of conserving a fish that is perhaps Bengal's greatest cultural icon.

Khichuri is one of those rare dishes that effortlessly strides the boundary between what’s considered ‘ordinary’ and ‘special’ when it comes to cooking. The Bengali variant of the ever-pervasive South Asian ‘khichdi’, made with nutty, roasted moong dal and fragrant gobindobhog rice, khichuri ranges from mild, runny, and carefully spiced for when you are under the weather, to steaming and slurpy for those wistful rainy days, to the thick, gorgeous, ghee-laden offering made to your favourite goddesses during pujo. In this recipe, we take you, step by step, through the entire process of producing the perfect bhog'er khichuri, ideal also for an evening meal during the monsoons.

When you hear of Spicy Squid Roast, the aromas awakens your senses which in turn fires the appetite and it is hard for the taste buds to resist the temptation of this spice-rich preparation. Several fresh spices are used that gives a unique aroma and flavor to this preparation and not only it’s hearty but it’s healthy too. It is low in calories and is a good food source of zinc and manganese, contains no saturated fat and is high in natural protein and only takes minutes to prepare. So here’s the recipe from my kitchen to yours Happy Cooking ! Ingredients : 500 gms Squid (cleaned & cut into rings) 1 tsp Ginger Garlic Paste ¼ tsp Turmeric Powder ½ tsp Kashmiri Red Chilli Powder Salt as per taste 2 sprigs Curry Leaves ½ glass Water 2 to 3 tbsp Coconut Oil 1 tsp Ginger Garlic Paste 3 Green Chillies slit 2 large Onions (sliced) 2 sprigs Curry Leaves 1 tsp Fennel Seeds (coarsely ground) Salt as per taste 1 medium size Tomato (chopped) ¼ tsp Turmeric Powder 1 tsp Kashmiri Red Chilli Powder 1 tsp Coriander Powder ½ tsp Garam Masala Powder 1 tsp Pepper Powder 2 sprigs Curry Leaves Note : tsp is teaspoon tbsp is tablespoon Please Note : Squid must be cooked for either a very short time i.e 2 to 3 minutes (hot & fast) or a very long time i.e 30 to 45 minutes (low & slow). Anything in between turns it very rubbery. Since I was not satisfied mentally by cooking the squid only for 2 to 3 minutes and nor did I have the patience to wait for 30 to 45 minutes, so to save time, I pressure cooked the squid and to my surprise it did not turn rubbery! Since then I have been doing this process. If you find it's still rubbery then, pressure cook for 1 whistle on high flame. Lower the flame and cook for 5 to 7 minutes. INSTRUCTIONS : To clean the calamari: Detach the head from the "hat". Pull carefully, as most of the innards that are attached to the head will come out when you pull. Under running water, pull the skin off the little hat and run water inside it to get out anything else that might still be stuck in there. While you are cleaning, you might feel a stiff, plastic-like cartilage quill. The end will be sticking out at the open edge of the hat where there is a little point. Just tug on it gently and pull it out. Set the little hat aside, it is clean! Next, separate the tentacles from the eyes - keep the tentacles and throw the rest away. Grab the tentacles and feel in the middle for the little beak. You can just pop it by squeezing the sides gently, or by pushing it from behind. Then, just slice the little hat into strips.

Prep Time: 10 mins Cook Time: 50 mins Servings: 4 To Cook Chickpeas Chickpeas - 2 Cups Cinnamon & Bay Leaf Tea Bag - 1 No. Salt - 1 Tsp A Pinch Of Cooking Soda To Make Panjabi Chole Masala Oil - 2 Tbsp Whole Spices ( Cinnamon, Bay Leaf, Cumin Seeds ) Onion - 2 Nos Tomato - 2 Nos Ginger Garlic Paste - 1 Tsp Green Chilli - 2 Nos Turmeric Powder - 1/2 Tsp Red Chilli Powder - 2 Tsp Coriander Powder - 1 Tsp Cumin Powder - 1 Tsp Garam Masala - 1 1/2 Tsp Amchoor Powder - 2 Tsp Salt - 1 Tsp Water - 1/2 Cup Anardana Powder - 2 Tsp Kasuri Methi - 1 Tsp Ghee - 2 Tsp ( Optional ) Method: 1. Soak the chickpeas overnight and then transfer them to a pressure cooker along with water, tea bag, cinnamon, bay leaf, salt and baking soda. 2. Close the lid and cook the chickpeas for 2-3 whistles on a medium low flame. 3. Remove the cinnamon stick, bay leaf and tea bag. Keep the chickpeas aside. 4. Take oil in a wide kadai and add the whole spices. Add onions and saute until they are golden brown in colour. 5. Now add the ginger garlic paste and saute. Add in the tomatoes, green chillies and cook until they are soft and mushy. 6. Add turmeric powder, red chili powder, coriander powder, cumin powder and garam masala. Mix well and add salt. Mix again. 7. Add the cooked chickpeas and water. 8. Close the kadai and cook the curry for 10 mins on a medium flame. 9. Add the anardana powder, kasuri methi and ghee. 10. Mix well, turn off the stove and transfer it to a serving bowl. 11. Garnish with chopped coriander and ginger juliennes. 12. Serve it hot with freshly made hot pooris or bhature. Hello Viewers, Today we are going to see Punjabi Chole masala curry with perfect ingredients and measurements to get that authentic taste. This curry is made with chickpeas as we all know. They are quite healthy and tasty too. This curry is a great combination for pooris and bhatura. So whenever you make them, prepare this curry and serve it along with some onion slices, lemon slices and vegetable salad. Trust me, the whole combination is going to be heavenly. Now, I have used a few special ingredients to get that rich enhanced taste. So watch the video right away to know what the secret ingredients are. Do try the recipe and enjoy it with your family and friends.

Chapters: Promo - 00:00 Tawa Pulao - 00:23 Matar Pulao - 04:47 Navratan Pulao - 07:52 Mint Pulao - 13:05 Paneer Pulao - 16:08 Tomato Pulao - 18:40 Tawa Pulao To Make Tawa Pulao Water Basmati Rice Salt - 1 1/2 Tsp Turmeric Powder - 1 Tsp Butter - 50 Gms Oil - Tbsp Onion - 2 Nos Ginger Garlic Paste - 1/2 Tsp Capsicum - 1 No. Tomato - 3 Nos Chilli Paste - 2 Tsp Kashmiri Red Chilli Powder - 1 1/2 Tsp Garam Masala - 1 1/2 Tsp Pav Bhaji Masala - 3 Tsp Boiled Potato - 2 Nos Boiled Peas Method: 1. To a large saucepan, add water till 3/4th level and drop in the soaked basmati rice. 2. To this, add salt and turmeric. Boil the rice completely. 3. Strain the cooked rice and keep it aside. 4. Take an iron tawa or a wide pan and place butter on it. 5. Add some oil to it and then add onions. Saute. 6. Add ginger garlic paste and saute till the raw smell is gone. 7. After approximately 2 mins, add the chopped capsicum, tomato and stir gently to saute. 8. Next add chili paste, mix well and add red chili powder. Mix again. 9. Add salt, garam masala powder and pav bhaji masala powder for seasoning and give it all a quick mix. 10. To this add boiled potatoes, peas and mix well. Put in chopped coriander leaves. 11. Add the cooked rice to this and mi very gently to prevent breakage of rice. 12. Check for seasoning and add salt if required. 13. Serve the delicious Tawa Pulao with raitha, chilies, lemon and papads by the side. Matar Pulao To Make Matar Pulao Basmati Rice - 1 Cup Water Green Chilli - 4 Nos Piece Of Ginger Garlic - 4 Cloves Ghee - 1 1/2 Tbsp Oil - 2 Tsp Whole Spices ( Bay Leaf, Cinnamon, Cardamom, Cloves ) Cumin Powder - 1/4 Tsp Onion - 2 Nos Green Peas - 200 Gms Salt - 1 Tsp Coconut Milk - 1 /14 Cup Mint Leaves ( Optional ) Method: 1. Wash the basmati rice and soak it in water for 30 mins. 2. To a mixer jar, add green chilies, ginger, garlic and grind into a coarse paste. Keep it aside. 3. To a pressure cooker, add ghee, oil, the whole spices and cumin seeds. Saute. 4. Add onions, green chilies and saute till the onions are transparent. 5. To this add the ground the ginger-garlic-green chili paste and mix well. 6. Next add, fresh peas, salt and mix again. Cook for 5 mins. 7. Then add soaked basmati rice and mix everything gently. 8. After 2 mins, add diluted coconut milk, mix and add mint leaves. Mix again. 9. Cover the pressure cooker with the lid and after the steam starts coming out, place the weight on it. 10. Keep the flame on medium and pressure cook for 1 whistle. 11. Delicious Matar Pulao is ready to be served. Navratan Pulao To Make Navratan Pulao Basmati Rice - 1 Cup Paneer - 200 Gms Salt Ghee Almonds Cashew Nuts Potatoes Carrots Cauliflower Beans Green Peas Whole Spices ( Cinnamon, Cardamom, Bay Leaf, Star Anise, Cloves ) Peppercorns - 1 Tsp Shah Jeera - 1 Tsp Juice Of 1/2 Lemon Saffron Milk Fried Onions Tomato Pulao Ingredients Ghee - 2 Tbsp Whole Spices (Cinnamon, Cardamom, Clove, Bay leaf, Star Anise, Mace & Stone Flower) Cashew Nuts Basmati Rice - 1 Cup Tomato - 4 Nos Chopped Onion - 2 Nos Thinly Sliced Turmeric Powder - 1/4 Tsp Coriander Powder - 1 Tsp Kashmiri Chili Powder - 1 Tsp Salt - 1 Tsp Sugar - 1/2 Tsp (Optional) Few Coriander Leaves Few Mint Leaves Water - 1 1/2 Cups To Make Masala Paste Ginger - 1 Inch Piece Garlic - 2 Cloves Green Chili - 2 Nos Onion - 1/2 No. Red Chili - 5 Nos Few Mint Leaves Few Coriander Leaves Water - 1 Tbsp To Make Boondi Raita Curd - 200 Ml Salt - 1/4 Tsp Boondi - 1/3 Cup Mint Leaves Paneer Pulao Ingredients Paneer - 200 gms Basmati rice - 1 cup ( soaked ) Onions - 2 nos ( thinly sliced ) Cumin seeds - 1/2 tsp Carrots - 1/2 cup Beans - 1/2 cup Peas - 1/2 cup Green chilli - 4 nos Garam masala - 1 tsp Oil - 3 tbsp Ghee - 2 Tsp Mint leaves Coriander leaves (finely chopped) Bay leaf Cardamom Cloves Peppercorns Cinnamon Water - 2 cups Salt - 1 tsp Mint Pulao Ingredients Ghee - 3 Tbsp Whole Spices (Bay Leaf, Cinnamon, Cloves, Cardamom, Star Anise, Cumin Seeds & Peppercorns) Onion - 2 Nos Thinly Sliced Tomato - 1 No. Thinly Sliced Salt - 2 Tsp Garam Masala - 1 Tsp Mint Leaves Coriander Leaves Basmati Rice - 300 Ml Water - 600 Ml To Make Masala Paste Ginger - 1 Inch Piece Garlic - 3 Clove Green Chili - 5 Nos Mint Leaves - A Handful Coriander Leaves - A Handful Coconut - 1/4 Cup Grated Little Water

Ingredients Ghee - 1 1/2 Tbsp (Buy: https://amzn.to/2RBvKxw) Oil - 1/2 Tbsp (Buy: https://amzn.to/2RGYvrw) Cinnamon ((Buy: https://amzn.to/31893UW) Clove (Buy: https://amzn.to/36yD4ht) Cardamom (Buy: https://amzn.to/2U5Xxrn) Bay Leaf (Buy: https://amzn.to/2Gz9D4r) Onion - 1 No. Thinly Sliced Green Chilli - 2 Nos Slit Ginger Garlic Paste - 1 Tsp Potato - 2 Nos Small Carrot - 1 No. Chopped Beans Green Peas - 1/2 Cup Cauliflower - 1 Cup Basmati Rice - 1 Cup (Buy: https://amzn.to/2RD40bC) (Buy: https://amzn.to/2vywUkI) (Soaked 20 Mins) Salt - 1 Tsp (Buy: https://amzn.to/2vg124l) Diluted Coconut Milk - 2 Cups Method: 1. To a pressure cooker add ghee, oil, whole spices, onion, green chillies and saute them. 2. Once the onions are transparent add ginger garlic paste and saute. 3. Add potatoes, carrot, beans, green peas, cauliflower pieces and saute for 3 mins. 4. Season it with salt and mix well. 5. Add the soaked basmati rice and mix along with vegetables. 6. Add diluted coconut milk and mix well. 7. Check for seasoning and add accordingly. 8. Close the pressure cooker and cook the pulao for 1 whistle. 9. Vegetable pulao is ready to be served.

Hyderabadi Biryani Recipe, Hyderabadi Chicken Dum Biryani, World Famous Hyderabadi Chicken Biryani Recipe. This chicken biryani is one of the popular and world famous Hyderabadi chicken biryani recipe, very authentic, aromatic and mouth watering traditional Indian recipe. Making of Hyderabadi chicken biryani is very simple and easier than other chicken biryani, as this Hyderabadi biryani eliminates the part of cooking and sauteing the chicken prior to rice. Cooking of Hyderabadi chicken biryani, chicken marinated with biryani spices, yogurt, ghee, Kashmiri chilli and other essential ingredients, directly placed in the pot with half cooked basmati rice in layers, and fragrant spices and caramelized onions. Two versions of Hyderabadi biryani, one is called a pakki biryani, the meat or chicken is fully cooked before layering it with the rice and the final steaming. The another version is the kacchi biryani, where the raw marinated meat or chicken is placed in one single layer in the bottom of the cooking pot and then topped with partially cooked rice or raw rice mixed with yogurt and steamed together. This Hyderabadi chicken biryani recipe is an authentic biryani made in Hyderabad. Simple homemade biryani masala is used, aromatic whole spices grind to powder; added to the chicken for marinating along with yogurt, fried onion, ghee, mint leaves, coariander leaves and other ingredients. Here we share the Hyderabadi Dum Biryani, a world famous dish from India, pride of Hyderabad. This non-vegetarian Indian cuisine is an authentic Hyderabadi biryani rice preparation which is a meal in itself. Mixed with flavors of spices delicately combined with rice and chicken makes an aromatic combination that is hard to resist. Let's see, how to make Hyderabadi chicken biryani recipe? Ingredients: For Hyderabadi biryani masala: Bay leaves 2 Cinnamon stick 2 Cardamom 6 Black cardamom 1 (Small) Star anise 2 Cloves 8 Nutmeg 1/4 piece Peppercorn 1 Tsp Fennel seeds 1/2 Tsp Cumin seeds 1/2 Tsp For Chicken Marination: Chicken 750 Grams Ginger & Garlic Paste 3 Tbsp Salt Chilli powder 2 Tsp Turmeric powder 1/2 Tsp Coriander powder 1 Tsp Ground Biryani masala Lemon Juice 2 Tbsp (From 1 1/2 lemon) Mint & Coriander Leaves (Chopped) 1 Cup Green chillies 4-6 Fried Onion 4 (Use half and save remaining for later) Ghee 2 Tbsp Curd or Yogurt 1 Cup For Rice Cooking: Basmati Rice 3 Cups Water Bay leaves 2 Cinnamon stick 2 Star anise 1 Cardamom 3 Cloves 3 Salt Shajeera 1/2 Tsp Oil 3 Tbsp For Hyderabadi Dum Biryani Step: Fried onion Saffron milk 1/4 cup Mint & Coriander leaves (Chopped) Ghee 2 Tsp

full recipe for Tava masala idli Prep time: 10 mins Rest time: 30 mins cooking time: 25 mins serves: 4 Ingredients: • Rava (semolina) 1 cup • Curd 1 cup • Salt to taste • Water 3/4th cup • Fruit salt / baking soda 1 tsp • Ghee 1 tbsp • Jeera (cumin seeds) 1 tsp • Onion 2 medium size (chopped) • Red chilli paste 2 tbsp • Garlic paste 2 tbsp • Capsicum 1 medium size (chopped) • Tomatoes 3 medium size (chopped) • Salt to taste • Turmeric powder ½ tsp • Pav bhaji masala 1.5 tbsp • Fresh coriander 1 tbsp (chopped) • Lemon juice 1 tsp Method: • In a bowl add rava, curd and salt to taste, mix well and rest it for 30 minutes, add water slowly and gradually and whisk well, make sure there are no lumps and it should in pouring consistency. Rest it for 15 minutes. • Grease the idli mould with oil or ghee and set the steamer ready, add the fruit salt just before steaming the idlis and whisk well, this step helps in making the idli much softer. • Fill the idli batter in the greased mould and steam them in a preheated steamer for 7-8 minutes. • Do check it by inserting a toothpick in the centre of the idli, if the toothpick comes out clean its done or else steam for few more minutes and do the toothpick test. • Cool down the idlis for 1-2 minute and the demould them, cut the idlis in 4 quarters and keep them aside. • Heat ghee in a pan on medium heat, add jeera and onions and cook until onions turn translucent. • Add red chilli paste and garlic paste and cook for 3-4 minutes or until oil is released. • Add capsicum, tomatoes, salt to taste, turmeric powder and pav bhaji masala, mix well and lightly mash the tomatoes & cook for at least 3-4 minutes. Add a splash of water if the masala gets to dry. • Add the idlis to the masala and mix it gently and well so the idli coast well with the masala, cook for 2-3 minutes. • Finish it by adding freshly chopped coriander leaves and lemon juice, your tava masala idli is ready to be served, serve hot with coconut chutney.

Ingredients for Mutton Curry: - Mutton with bones- 500 gms Whole Spices: - Black Cardamom- 2 - Black Peppercorns- 10 - Bay Leaf- 2 Tomato-Cashew Paste: - Cashew nuts- 8 - Red Chillies- 3 - Green Cardamom- 4 - Cloves- 4 - Cinnamon- 2 - Tomato quartered, medium- 2 Spice Powders: - Turmeric Powder- 1/4 tsp - Kashmiri Chilli Powder- 1 tsp - Red Chilli Powder- 1/2 tsp - Coriander Powder- 2.5 tsp - Cumin Powder- 1/2 tsp Other Ingredients: - Fried onion(Birista), crushed- 2 medium - Ginger Garlic Paste- 2 tsp - Refined Oil- 3 tbsp - Salt- 1 tsp - Kewra Water (Screw pine Essence), optional - 1 tsp Preparation: - Take a pan and add the cashew nuts, red chillies, green cardamoms, cinnamon and cloves. Dry roast these on low heat for 2-3 mins. Take it out in a bowl and allow it to cool. - To make the paste, add all these into a grinder/blender and coarse grind. Now open the lid and add the quartered tomatoes. Blend it into a smooth paste. - Slice the onions and fry in oil till golden. Allow it to cool and crush it lightly by hand or in the grinder. Process: - Heat oil in a pressure cooker and add the black cardamoms, peppercorns and bay leaves. Once it splutters, add the mutton pieces and sear it on high heat for 4-5 mins till it’s browned. - Now add the ginger garlic paste, mix and continue to fry it on medium heat for 2-3 mins till the rawness is gone. - Add the spice powders, give a mix and continue to cook on medium to low heat for 3-4 mins. - Now add the tomato-cashew paste and continue to cook on low to medium heat for 3-4 mins till the masala is cooked and oil separates. - Add the crushed fried onions, give a mix and cook for 1-2 mins. - Add 300 ml water, give a mix and pressure cook for 4-5 whistles, on high heat till 1st whistle and then on low heat for 3-4 more whistles. Allow the pressure cooker to release pressure and then open the lid. - IF YOU’RE NOT USING A PRESSURE COOKER - Continue to cook covered in a heavy bottomed pan for 45-60 mins till the mutton is tender. Do give a stir few times and add water as & when necessary - Give a mix and optionally add the Kewra water and simmer on low heat for a min. Thanks for watching. :)

Ingredients: Beef 1 Kg Oil 1/2 Cup Onion 1 cup Salt 1 tsp Turmeric Powder 1/2 tsp Coriander Powder 1 tsp Red Chilli Powder 1 tsp Ginger Paste 1 and half tbsp Garlic Paste 1 tbsp Garam Masala: Bay Leaf 2 pcs Black Cardamom few Cinnamon few Thanks for watching!

When you have flour, water, and a little bit of ground beef, you make this incredibly delicious recipe. This recipe is so simple that anyone can cook it. You will definitely like this delicious recipe with minced meat. For a light snack or a tasty breakfast, prepare this incredibly delicious ground beef recipe. Make a delicious recipe for the whole family that everyone can cook at home. Everyone will love this delicious recipe that anyone can cook. Cook with pleasure! Cook with love! Preparation and ingredients: 500 g of wheat flour. 1/2 teaspoon salt, boiling water. 1-2 tablespoons of vegetable oil. Wrap in cling film and let rest for 15-20 minutes at room temperature. 800 g minced meat. 1/2 teaspoon salt, 1/2 teaspoon black pepper. Onion. Legible. 30ml water. Divide into 5 equal parts. Continue as in the video. 30g butter. Fry for 5-7 minutes on each side over low heat. 30g butter. Bake for 10-15 minutes at 180 ° C. Dill. 2 tablespoons of sour cream. Garlic cloves. Enjoy your meal!

ingredients : 1 potato / 180 grams 1/4 teaspoon pepper powder (optional) 8 slices of white bread Mozzarella Cheese 1 egg 200 grams of bread crumbs please turn on the subtitles to see the text we have translated into your language if you like this video don't forget to click like and share with your friends, subscribe to youtube.com/c/DelmiraCooking turn on the bell to get notifications for the latest videos from us, thank you.