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How to make perfect rasmalai in the Home made | Angoori Rasmalai Recipe | With Tips and Tricks #Dessert #Rasmalai #youtube #youtuber #instagram #music #love #follow #like #tiktok #spotify #youtubers #video #youtubechannel #explorepage #memes #instagood #gaming #twitch #subscribe #facebook #hiphop #viral #gamer #art #rap #explore #k #ps #likeforlikes #followforfollowback #bhfyp Topics - - Angoori rasmalai Recipe - Anguri rasmalai kese bnaye Angoori rasmalai banane ki vidhi - How to make Angoori rasmalai - How to make Angoor rabdi - Summer's Recipe - Winter's Recipe - Recipe by Cook with parul - Recipe by Nisha Madhulika - Easy & Yummy Angoor Rabri recipe - Indian Dessert recipe - Recipe for lunch - Recipe for dinner - Indian recipes - Recipe by Poonam Ki Rasoi - Chhena payesh recipes - Sweet recipe - Daily Recipe - Easy Rasmalai recipe - Halwai style Recipe - Angoor basundi - Mini rabri recipe - Angoor malai - Recipe for festival - Recipe For kids - Mini rasgulla recipe - Anguri rabdi kese banay - Summer chills recipes - Travel recipe INGREDIENTS [ Basic recipe ] [ 1 litre milk gives 80 angoori rasmalai ] Fresh cow milk – 1 titre [ low fat cream ] Lemon juice or vinegar – 1 tbsp mixed in 4 tsp water Maida – 1 tsp [optional ] Sugar – 300 grms Water – 1 1/2 litre cardamom – 2 Rose water – 1/2 tsp METHOD Boil milk in a big pan ,stirring occasionally to avoid burning at the bottom. Once it starts boiling off the flame and add the lemon juice and mix well. Once it starts curdling , mix well. As the whole mixture separates, strain it through a strainer. Pass this through cold water to remove the lemon flavour. Transfer the chenna in a muslin cloth, bring the edges of the cloth together and gently squeeze off the excess water. Hang this for an hour or 2 hr. Take the chenna in plate and start kneading it for 3 to 4 mins with less pressure. Add maida and knead again for 2 mins Divide the dough into equal portions, roll each portion into soft balls. FOR ANGOORI RASMALAI – make small tiny balls .[ 1 litre milk gives 80 nos ] Take sugar + water + broken cardamom in a thick bottom pan or pressure cooker, keep it on high flame. Once the water boils and the sugar dissolves completely , add the rasgullas . Cover and Cook on high flame for 20 mins. While cooking after every 5 mins , add 2 tbsp of luke warm water and give gentle stir . [ repeat 3 times interval of 5 mins ] The rasgullas double in size. transfer the rasgullas to chilled ice water. let it rest in chilled water for 2 hrs Squeeze the balls and add back the to the syrup .

Matar Paneer Recipe | Punjabi Mutter Paneer Matar Paneer is a popular North Indian curried dish featuring green peas and paneer (Indian cottage cheese) in a masala base of onions, tomatoes, cashews, spices and herbs. I’m sharing our family recipe of a flavorful and simple home-style Mutter Paneer. I have also shared making Matar Paneer in the Instant Pot and in a pan or pot on the stovetop. ◆◆Ingredients◆◆ ◆◆Main ingredients◆◆ ● 3 tablespoons oil or ghee ● ½ teaspoon cumin seeds ● ¼ teaspoon turmeric powder (ground turmeric) ● ½ teaspoon kashmiri red chili powder or ¼ to ½ teaspoon red chilli powder or cayenne pepper or paprika ● ¼ teaspoon Garam Masala or Punjabi garam masala powder 1 tablespoon heavy cream or 1 tablespoon malai (clotted cream) or 2 tablespoons of light cream, optional ● 1 cup green peas (matar) - fresh or frozen, 130 grams ● 1 to 1.25 cups water for stove-top pressure cooker and 1 cup water for Instant Pot salt as required ● ½ teaspoon sugar or add as required - optional *check notes 250 to 300 grams Paneer (Indian cottage cheese) ● ½ teaspoon kasuri methi - crushed, (dry fenugreek leaves) ● 1 to 2 tablespoons chopped coriander leaves (cilantro) ◆◆Ingredients for masala paste◆◆ ● ¾ to 1 cup chopped tomatoes - 120 grams or 3 medium-sized ● ½ cup chopped onions - 60 grams or 1 medium-sized ● 1 teaspoon chopped green chilies or serrano peppers or 1 to 2 green chillies ● 1 teaspoon chopped ginger or ● 1 inch ginger ● 1 teaspoon chopped garlic or ● 3 to 4 medium-sized garlic cloves ● 2 tablespoons chopped coriander leaves ● 10 to 12 cashews ● 4 to 5 black peppercorns ● 2 cloves ● 1 inch cinnamon (true cinnamon) or ½ inch cassia cinnamon ● 1 green cardamom - optional ● 1 teaspoon coriander seeds ◆◆Instructions◆◆ ● In a grinder or blender take all the ingredients listed under "masala paste" - onions, tomatoes, ginger, garlic, green chilies, cashews, coriander leaves, black peppercorns, cinnamon, cardamom, coriander seeds and cloves. ● Grind all the ingredients to a smooth paste. If needed you can add 2 to 3 tablespoons of water while blending. ● There should be no small chunks or pieces of cashews in the paste. ● Set the ground paste aside. ◆◆Sautéing Masala◆◆ ● Heat oil in a 2-litre pressure cooker. Add the cumin seeds. Fry the cumin seeds until they splutter. (Read below on how to cook in a pan and Instant pot.) ● Then add the ground masala paste. Mix well. Take care while sautéing as the paste splutters. If there is too much spluttering, then cover partly with a lid until the spluttering stops. ● Saute for 10 to 12 minutes or more on a medium-low heat until the oil separates from the paste. The paste will also become thick and look glossy. ● Add all the ground spices - turmeric powder, red chili powder, garam masala powder. Mix well. ● If adding cream or malai (clotted cream), you can add now. Stir and sauté for a minute. ● Then add the green peas or matar. Mix again. Add water and season with salt.

◆◆Ingredients for Tomato Ketchup◆◆ ●Tomatoes - 3 kgs ●Sugar - 500 grams ( 2 1/2 कपcup) ●Black salt - add to taste (4 tsp) ●Sauntth(fennel) powder - 3 tsp ●Garam masala - 1 1/2 tsp ●Vinegar - 4 tbsp (50 grams) ◆◆How to make Tomato Ketchup◆◆ ●Get fresh, red tomatoes from the market, wash and cut tomatoes into 4 halves. ●Fill a utensil with the tomato pieces, close with a lid and boil on a low flame. Stir with a spoon regularly to avoid tomatoes from sticking to the bottom of the utensil. When tomatoes turn soft turn off the gas. ●Mash the boiled mixture and filter using a steel strainer, grind the remaining tomato pieces in a mixer then put them on the strainer and filter by pressing with a spoon. Only the tomato skin and seeds should remain in the strainer, throw these away. ●Place the utensil with the filtered tomato pulp on the gas to make it thick. After the pulp comes to boil and gets thick add sugar, black salt, Sauntth powder and garam masala. Regularly stir the ketchup which is cooking to prevent it from sticking at the base. Cook the tomato sauce till it becomes sufficiently thick in texture(make it so thick that when poured from a height it should come down in lumps and not flow freely). Turn off the gas. ●Home Made Tomato Ketchup is ready, cool the tomato sauce, add vinegar and fill in a clean, dry glass bottle. Whenever you eat Pakore or Samosa, take out the tomato sauce and eat along. ●●Note●● ●Peel 3 inch long ginger piece with the tomato pieces then cut into pieces. Put these together with 20 black peppers, 6-7 cloves, 2 pieces cinnamon and 4 Elaichi(cardamom), boil all these ingredients together. Add sugar and black salt to the filtered pulp and cook till it turns thick. ●If you want the flavour of onion and garlic in your tomato sauce then add 3-4 onion and 10-12 garlic cloves(peeled). Boil all the contents then follow the given instructions to prepare Tomato Ketchup. #ટમેટો_કેચપ_બનાવવાની_રીત #how_to_make_tomato_ketchup #homemade_tomato_sauce #tomato_ketchup_recipe_in_gujarati ટમેટો કેચપ, ટમેટો કેચપ બનાવવાની રીત ગુજરાતીમાં, ઘરે બનાવો બજાર જેવો ટમેટો કેચપ, ટોમેટો કેચપ, ટમેટો સોસ, ટમેટાનો સોસ, બજાર જેવો ટમેટાનો सोस,how to make tomato ketchup, easy tomato ketchup recipe, homemade tomato ketchup, tomato ketchup banavani rit, tomato sauce, how to make tomato sauce, tomato sauce banavani rit, homemade sauce, how to store tomato sauce, homemade tomato ketchup, tomato sauce banavani rit, tomato sauce recipe in gujarati, tomato ketchup recipe in Guajarati, tomato ketchup, market style tomato ketchup, how to make market style tomato ketchup, ghar ka sauce, tomato sauce at home, tomato ketchup at home. #gujaratifood #gujaratirecipe #gujaratinamkeen #gujaratnasto #diwalisweets a#daxa.scookbook #gujaratisweetsrecipes #diwalisnacks #gujaratilanguage #Food_Channel #Kathiyawadi_Style #Food_Recipe #Gujarati_Vangi #Gujarati_Recipes #Gujarati_Laungage #Food #Gujarati_Food #Gujararti_Dish #Gujarati_Khana_Khajana #Gujarati_Chef #Gujarati_Kitchen #Gujarati_Cooking #Recipe #Rasoi_Ni_Rani #daxa.scookbook

◆◆INGREDIENTS◆◆ For masala ▢7-8 garlic cloves ▢2 tbsp kashmiri red chilli powder ▢1 tbsp coriander powder ▢½ tsp cumin seeds ▢½ tsp fennel seeds ▢1 tbsp white sesame seeds ▢¼ cup chavanu - mix farsan ▢¼ cup papdi gathiya ◆◆For Guvar sabzi◆◆ ▢350 grm or 3.5 cup guvar - guvarfali or cluster beans ▢½ cup oil - for frying and sabzi ▢½ tsp carom seeds ▢Pinch of hing ▢½ tsp cumin seeds ▢½ tsp ginger paste ▢1 tsp green chilli paste ▢2 chopped tomatoes ▢½ tsp turmeric powder ▢Salt to taste ▢Masala ▢½ cup water ▢1 tbsp jaggery ▢½ tsp garam masala ▢1 tsp lemon juice ▢Coriander leaves ◆◆INSTRUCTIONS◆◆ ● Wash guvar and dry it completely. cut the head and tail (top and bottom part) and discard them. ● Cut into half and chop all in the same way. ● Heat the oil in a pan add guvar and fry them on medium-high flame. Stir it occasionally. ● Meanwhile in a mortal-pestle, add garlic cloves, red chili powder, coriander powder, cumin seeds, fennel seeds, sesame seeds, chavanu, and gathiya. Make it into a coarse powder. Masala is ready. ● After 7-10 minutes, check by breaking a guvar with a spatula. If it breaks easily without any effort means, it is cooked and tender. Take it out into a plate and keep it aside. ● Now in the same pan, add carom seeds, hing, and cumin seeds. Sauté for a minute. ● Add ginger and green chilli paste. Sauté it. ● Then add chopped tomatoes, turmeric powder, and salt. Cook till tomato becomes soft and mashy. ● Now add prepared masala and cook till oil separates from its sides. ● Add fried guvar and mix it with masala. ● Then add water and mix well. cover and cook sabji for 5 minutes on low flame. ● Add jaggery, garam masala, and lemon juice. Mix well. Garnish with coriander leaves and serve. ◆◆NOTES◆◆ ● You can store masala in the refrigerator for 3-4 days in an airtight container. ● Cover and cook sabzi for 5 minutes, so the flavor of masala is absorbed into guvar. Masala guvar sabzi tastes great with roti and aamras.

◆Prep Time◆ ●5minutes mins● ◆Cook Time◆ ●30minutes mins● ◆Total Time◆ ●35minutes mins● ◆Course◆ ◆Curry● ◆Cuisine◆ ●Indian● ◆Servings◆ ●4-6 servings● ♀♀ INGREDIENTS ♀♀ ∆ 2 or 500 grams potatoes ∆ 4 tbsp oil ∆ 1 tsp mustard seeds ∆ Pinch of hing ∆ 6-7 curry leaves ∆ 1 bay leaf ∆ 2 dry red chilli ∆ 1 star anise ∆ 4 black pepper ∆ 3 cloves ∆ ½ inch cinnamon ∆ ½ tsp turmeric powder ∆ 2 tsp kashmiri red chilli powder ∆ 2 tbsp coriander powder ∆ 4 tbsp jaggery ∆ 1 tbsp tamarind pulp ∆ ½ tsp garam masala ∆ ¼ cup soaked poha ∆ 3 cup + ½ cup water ♀♀ INSTRUCTIONS ♀♀ ∆ Take 2 or 500 grams potatoes. ∆Cut it into medium size pieces. Now, in a pan add oil, mustard seeds, hing and curry leaves. ♀♀ NOTES ♀♀ ∆ add red chilli powder in hot oil gives a nice color to the curry. ∆ you can use amchur powder instead of tamarind pulp. ∆ poha gives thickness to the consistency of the curry. ∆ Sauté for a minute. ∆Then add dry red chilli, bay leaf, star anise, black pepper, cloves, and cinnamon. Mix well. ∆ Now add turmeric powder and red chilli powder. Sauté for a minute on low flame. ∆ Add chopped potato pieces and mix well. ∆ Then add water and cover and cook it for 15-20 minutes on medium flame. ∆ When potatoes are properly cooked then add coriander powder, jaggery, tamarind pulp, garam masala and soaked poha. Mix well. ∆ Again add ½ cup water and cook for 5 minutes. ∆ Switch off the flame and garnish with chopped coriander leaves.

♂♂INGREDIENTS♂♂ ◆◆For paneer Kadai◆◆ ● 200 grms or 1 cup paneer - cottage cheese cubes ● 1 cup green capsicum ● 1 cup onion ◆◆For paneer tikka masala gravy◆◆ ▢ ● 3 tbsp oil ● 1 tsp cumin seeds ● 1 cinnamon stick ● 4-5 cloves ● 1 bay leaf ● 1 dry red chilli◆◆INSTRUCTIONS◆◆ ●●For paneer tikka●● ● In a mixing bowl add 3/4 cup thick or hung curd. ●Then add roasted besan and all spices like ginger garlic paste, red chilli powder, garam masala, turmeric powder, lime juice and salt to taste. Mix well. ● Add 200 grms or 1 cup paneer cubes, diced ½ cup onion and ½ cup capsicum into it. ● Mix well so the marinade coats the paneer and veggies evenly. ● Cover the bowl and keep the marinade in the fridge for at least 1 hour. ● After 1 hour, Heat 2 tsp oil on tawa. The gas flame should be low to medium and arrange paneer and veggies. ● When one side gets browned then turns over to the other sides. ● Cook all sides evenly browned. ● 2 cardamoms ● ½ tsp ginger paste ● ½ tsp garlic paste ● 3 chopped onion ● 1 tbsp red chilli powder ● 1 tsp coriander powder ● ½ tsp cumin powder ● ¼ tsp turmeric powder ● Salt to taste ● ½ tsp garam masala ● 4 crushed tomatoes ● 3 tsp hung curd ● ½ cup water ● Marinated paneer and vegetables ● 1 tsp kasuri methi ● Coriander leaves ◆◆For paneer tikka masala gravy◆◆ ● Heat oil in a pan, then adds all dry spices like cumin seeds, bay leaf, cloves, cinnamon, cardamom and dry red chilli. Then add ginger-garlic paste and chopped onion and sauté it. ● Now add red chilli powder, coriander powder, cumin powder, turmeric powder, salt and garam masala. Roast all spices on low flame. ● Add tomato puree and cook it till oil separates from the sides. Then add hung curd and mix into gravy. ● Further, add ½ cup water and mix well adjusting consistency as required. ● Now add i prepared paneer tikka and kasuri methi. ● Mix well. Cover and simmer for 10 minutes or until the flavors are absorbed. ● Add in 2 tbsp coriander and mix well. ● Finally, enjoy the paneer tikka masala recipe with butter naan or paratha. ◆◆NOTES◆◆ ● Add roasted besan in marination which helps to make marination thick and easily stick to paneer and veggies. ● Cook paneer tikka on medium heat and turn and cook till all the sides it is golden brown. ● You can also bake paneer tikka in the oven at 180 degrees Celsius for 10-12 minutes. ● The oven should be pre-heated for 10 min and brush some oil on the paneer tikka before baking it. પનીર બનાવવાની રીત, ઘરે પનીર બનાવવાની રીત, પનીર કેવી રીતે બનાવવું, how to make paneer, homemade paneer, paneer recipe in gujarati, Paneer, How To Make Paneer, How to make paneer at home, How To Make Cottage Cheese, How To Make, Fresh Paneer, Dairy, Home Made Cottage Cheese, Fresh Paneer, Soft Paneer, Home Made, Home Made Paneer, Cottage Cheese, Homemade Cottege Cheese, पनीर, घर पर पनीर, घर पे पनीर, Home Made Paneer, Simple Paneer Recipe, Homemade Paneer Recipe, Home Made Paneer #gujaratifood #gujaratirecipe #gujaratinamkeen #gujaratnasto #diwalisweets #gujaratisweetsrecipes #diwalisnacks #gujaratilanguage #Food_Channel #Kathiyawadi_Style #Food_Recipe #Gujarati_Vangi #Gujarati_Recipes #Gujarati_Laungage #Food #Gujarati_Food #Gujararti_Dish #Gujarati_Khana_Khajana #Gujarati_Chef #Gujarati_Kitchen #Gujarati_Cooking #Recipe

#kulfi #mawakulfi #kulfirecipe #tastytreasure #kulfi #mawakulfi #mavakulfi #kulfirecipe #kulfirecipes #shahikulfa #rabdikulfi #rabrikulfi #milkkulfi #royalkulfi #shahikulfi #doodhkulfi #kesarkulfi 500 ml milk #1 cup sugar #3 tsp rosted Mawa 3 tsp Custard powder 1/2 tsp Jaiphal elaichi powder 4 ps Almond #4 ps Pista #4 tea cup or ice-cream cup for set #tastytreasure #kulfi #mawakulfi #mavakulfi #kulfirecipe #kulfirecipes #shahikulfa #rabdikulfi #rabrikulfi #milkkulfi #royalkulfi #shahikulfi #doodhkulfi #kesarkulfi

Pizza Base Recipe | How To Make Pizza Base At Home | Best Pizza Base Recipe | Recipe by Daxa.s_cook_book Learn How To Make Pizza Base At Home Recipe from The Bombay Chef - Varun Inamdar only on Rajshri Food. Make this simple, quick and easy Best Pizza Base Recipe at your home and share with us your experiences in the comments section below. Ingredients:- 500 grams refined flour 1½ tsp. Sugar 1 tsp. Salt 1 tsp. Dry yeast 30 ml. Oil 150 ml. Warm water Method:- - In a bowl add yeast, sugar, warm water and stir. Keep aside for a minute. Stir again. - In another bowl mix salt and refined flour and create a well in it. - Add the yeast mixture to the well and mix oil and warm water to it. - Bring these ingredients together and knead a dough. - Grease a bowl with oil and transfer the dough to it. Cover with a damp muslin cloth and keep aside for 40-45 minutes. - After the dough has risen, flatten it with a rolling pin and form a pizza shape. - Dust a baking tray with flour and transfer the dough to it. - With the help of a fork prick the entire top of the the base. - Bake in a preheated oven at 210°C for 10-12 minutes. Pizza Base is ready! HAPPY COOKING!!!

How to make Murmura and makai poha chivda# simple snacks #Daxascookbook #shortfeed #support ◆◆INGREDIENTS◆◆ For special masala ✓ 1 tbsp red chilli powder ✓ 1 tbsp fennel seeds ✓ ½ tsp black salt ✓ Salt to taste ✓ 1 tsp dry mango powder ✓ 3 tbsp sugar ◆◆For murmura chivda◆◆ ✓ 180 grm murmura ✓ 7 tbsp oil ✓ ½ tsp hing - asafetida ✓ 1 tsp turmeric powder ✓ 60 grm or 2 cup makai poha - cornflakes ✓ 50 grm or ½ cup peanuts ✓ 2 cup besan sev ✓ Special masala ✓ 20 curry leaves ✓ Oil for deep frying

🥘🥘INGREDIENTS🥘🥘 ◆ 350 grm fresh palak leaves ◆ 3 cup water+ salt to boil palak leaves ◆ 1 medium size tomatoes ◆ 1 inch ginger ◆ 2 green chilli ◆ 6 garlic cloves ◆ 1 tsp oil + 1 tsp butter to roast paneer ◆ 2 tbsp ghee ◆ 2 cloves ◆ 1 bay leaf ◆ 1 tsp cumin seeds ◆ 1 inch cinnamon ◆ 2 tsp kasuri methi ◆ 2 cardamoms ◆ 1 medium size chopped onion ◆ ¼ tsp turmeric powder ◆ ½ tsp red chilli powder ◆ Salt to taste ◆ ½ tsp garam masala ◆ ½ tsp sugar - optional ◆ 2 tbsp fresh cream - or malai ◆ 1 tsp lemon juice 🫕🫕INSTRUCTIONS🫕🫕 ◆ Boil 3 cup of water in a mixing bowl, add a little salt, and then spinach leaves to it. ◆ Blanch the spinach leaves for 2 to 3 minutes. ◆ Take them out and put them in ice-cold water. ◆ This helps the leaves in retaining their green color. ◆ In a mixture jar, add the blanched spinach along with tomato, 3 cloves of garlic, ginger and green chili. ◆ Grind it into a smooth paste and set aside. In a pan, heat butter and oil. Add paneer cubes and roast for 2 minutes. keep it aside. ◆ Heat a pan on medium heat. Once hot, add the ghee and oil. ◆ Then add cumin seeds, cloves, bay leaf, cinnamon, cardamom, 1 tsp kasuri methi and the remaining 3 cloves of chopped garlic. ◆ Sauté for a few minutes until it starts changing color. ◆ Then add the chopped onions and saute the onion for 2 to 3 minutes until soft and translucent. ◆ Add turmeric powder, red chilli powder and salt. Mix well. Add in the prepared spinach puree and mix. Also, add around 1/2 cup of water at the point. ◆ cook it for 7-8 minutes on medium heat. ◆ Once the palak is cooked, add paneer cubes and cook for 2-3 minutes. ◆ Then add the garam masala, kasuri methi and sugar. Mix and cook for 1 minute. ◆ Lower the flame and add the fresh cream and mix. ◆ Switch off the flame, add lemon juice, and mix. ◆ Serve restaurant-style palak paneer with naan, roti or rice. 🫕🫕NOTES🫕🫕 ● Boil palak leaves only 2-3 minutes into the water. ● When palak leaves to boil, immediately transfer into ice cold water helps to stop its cooking process. ● Roast paneer cubes into butter giving a nice flavor to paneer cubes. ● kasuri methi and garlic give an aromatic flavor to palak paneer. ● you can use malai instead of fresh cream. #foodblogger #palakpaneerrecipe #palakpaneerrezept #halloumirezept #indianfood #recipe #easyrecipes #vegan #healthyfood #veganfood #veganrecipes #desi #mahmaan #marathimuser #marathimulgi #homecook #fevorate #foryoupage #fyp #foryou #viral #indian #eat #enjoy #tiktokchef #homefoodlover #aktfoodz #paneer #asmr #foodasmr How to make Murmura and makai poha chivda# simple snacks • How to make Murmura and makai poha ch... મીઠી સેવ Vermicelli | Ramadan special Fast & Tasty Recipe • મીઠી સેવ Vermicelli | Ramadan special... માવા ડ્રાય ફ્રુટ કુલ્ફી| Mawa dryfruits kulfi • માવા ડ્રાય ફ્રુટ કુલ્ફી| Mawa dryfrui... પનીર કઢાઈ| Punjabi paneer kadai # Paneer masala • પનીર કઢાઈ| Punjabi paneer kadai # Pan... કાંદા બટાટા નું રસા વાળું શાક| Onion Potato Sabzi • કાંદા બટાટા નું રસા વાળું શાક| Onion ... ગવાર નું શાક|Guvar nu shak | Guvarfalisabzi | Cluster beans sabzi • ગવાર નું શાક|Guvar nu shak | Guvarfal... અંગુરી રસમલાઈ| How to make perfect rasmalai in the Home made • અંગુરી રસમલાઈ| How to make perfect ra... મટર પનીર| Matar paneer recipe # how to make matar paneer • મટર પનીર| Matar paneer recipe # how t... ટોમેટો સોસ | Homemade Tomato ketchup • ટોમેટો સોસ | Homemade Tomato ketchup ... મીઠી સેવ Vermicelli | Ramadan special Fast & Tasty Recipe • મીઠી સેવ Vermicelli | Ramadan special... દૂધપાક બનાવવાની રીત| Doodhpak recipe • દૂધપાક બનાવવાની રીત| Doodhpak recipe#... લગ્નપ્રસંગમાં બનતી ગુજરાતી દાળ ભાત/વરાની દાળ • લગ્નપ્રસંગમાં બનતી ગુજરાતી દાળ ભાત/વર... છોલે પુરી | Chhole puri without gravy • છોલે પુરી | Chhole puri without gravy... ઉનાળામાં ઠંડક આપે તેવી ડ્રાય ફ્રુટ લસ્સી • ઉનાળામાં ઠંડક આપે તેવી ડ્રાય ફ્રુટ લસ... મુંબઈ ની ફેસમ ટોસ્ટ સેન્ડવીચ | ટોસ્ટર મશીન વગર બનાવવાની રીત • મુંબઈ ની ફેસમ ટોસ્ટ સેન્ડવીચ | ટોસ્ટર... દહીં બનાવવાની રીત|How To Make Curd without Milk Powder • દહીં બનાવવાની રીત|How To Make Curd wi... ઘી બનાવવાની રીત|How To Make Ghee At Home • ઘી બનાવવાની રીત|How To Make Ghee At H... કંદોઈ ની દુકાન માં મળે તેવા ખસ્તા સમોસા| SAMOSA RECIPE • કંદોઈ ની દુકાન માં મળે તેવા ખસ્તા સમો... કોબી બટેટા નું શાક | Cabbage potato Easy and Quick Sabzi • કોબી બટેટા નું શાક | Cabbage potato E... હોટેલ જેવું સોયાબીન વડીનું શાક • હોટેલ જેવું સોયાબીન વડીનું શાક | Indi... ગુજરાતી કઢી પુલાવ | masala veg pulao recipe | Gujarati kadhi recipe • ગુજરાતી કઢી પુલાવ | masala veg pulao ... લસણવાળુ ભીંડા નું શાક 🧅 No Onion 🧅 🧄Only Garlic🧄 Masala Bhindi • લસણવાળુ ભીંડા નું શાક 🧅 No Onion 🧅 🧄O... સવાર ના નાસ્તા માટે રવા ઉપમા| સૂજી ઉપમા| • સવાર ના નાસ્તા માટે રવા ઉપમા| સૂજી ઉપ...

દાળ ચોખાના ઢોકળા બનાવવાની રીત | How to Make Dal Chokha Na Dhokla Recipe in Gujarati • #daxascookbook #દાળ_ચોખાના_ઢોકળા #HowtoMakeDal ChokhaNaDhokla RecipeInGujarati #daxascookbook માવા ડ્રાય ફ્રુટ કુલ્ફી| Mawa dryfruits kulfi.. • માવા ડ્રાય ફ્રુટ કુલ્ફી| Mawa dryfrui... ◆◆INGREDIENTS◆◆ ●For instant dhokla● ● 1 bowl small grain rice ● 1 bowl chana dal ● ½ cup poha ● ½ tsp methi dana ● 2-3 spicy green chilli ● 1 inch ginger ● Salt to taste ●¼ tsp turmeric powder ● Pinch of hing ● 2 tbsp sugar ● ½ cup sour curd ● 2 tbsp oil ● ¼ cup water or as required to grind batter ● ½ tsp Eno for half batter - or ¼ tsp baking soda ● Some coriander leaves ●For dhokla tempering● ●1 tbsp oil ● 1 tsp mustard seeds ● 1 tsp sesame seeds ● 2 green chilli slits ● 10-12 curry leaves ● Pinch of hing ● Some coriander leaves ◆◆INSTRUCTIONS◆◆ ● In a mixing bowl add rice, chana dal, poha, and methi seeds. ●Wash and soak it for 5-6 hrs. Then remove water and in a mixture jar, add soaked dal-rice mixture, ginger, green chili, salt, turmeric powder, hing, sugar, curd, oil, and some water. ● grind it. ●Dhokla batter should be medium thick and pouring consistency. ●Take out batter into mixing bowl and Whisk it with hand for 3-4 minutes. also, divide the batter into two parts. ●Now add some coriander leaves and eno fruit salt into the batter. mix well. ●Then in a deep bottom vessel (big patili) add 3-4 cups of water and bring to a boil. ●When water comes to a boil, place a greased plate on it and add batter with a ladle does not spread it. (refer to video) Cover and steam dhokla on high flame. ●It should take 4 minutes to properly steam. Check with a knife, if it comes out clean then it is properly cooked. ●Make all dhokla in the same way. Allow it to cool for a while. Now heat oil into a tadka pan, add mustard seeds, sesame seeds, chopped green chili, curry leaves, and a pinch of hing. Sauté it. ●Now add tadka on dhokla. Sprinkle some coriander leaves and mix well. ●Serve dhokla with chutney. ◆◆NOTES◆◆ ●the ratio of rice and dal should be equal in dhokla batter. addition of some poha into the batter gives a soft and spongy texture to dhokla. ●do not add more water while grinding the dhokla batter #aktfoodz #tiktokfoodie #idli #desifood #ammakithaali #vegan #khamandhokla #poha #gujrati #fafda #familyvlogs #panchya #couplegoals #gharguti #lovemarraige #masala #tastemyfood #mycookingskills #chutney #foodlover #krvillage #northindianfood #recipe #happyholi2019 #foodiesuperstar #helosuperstar #gujarti #streetfood #homemade #dhoklasticks

🥘🥘INGREDIENTS🥘🥘 ◆ 350 grm fresh palak leaves ◆ 3 cup water+ salt to boil palak leaves ◆ 1 medium size tomatoes ◆ 1 inch ginger ◆ 2 green chilli ◆ 6 garlic cloves ◆ 1 tsp oil + 1 tsp butter to roast paneer ◆ 2 tbsp ghee ◆ 2 cloves ◆ 1 bay leaf ◆ 1 tsp cumin seeds ◆ 1 inch cinnamon ◆ 2 tsp kasuri methi ◆ 2 cardamoms ◆ 1 medium size chopped onion ◆ ¼ tsp turmeric powder ◆ ½ tsp red chilli powder ◆ Salt to taste ◆ ½ tsp garam masala ◆ ½ tsp sugar - optional ◆ 2 tbsp fresh cream - or malai ◆ 1 tsp lemon juice 🫕🫕INSTRUCTIONS🫕🫕 ◆ Boil 3 cup of water in a mixing bowl, add a little salt, and then spinach leaves to it. ◆ Blanch the spinach leaves for 2 to 3 minutes. ◆ Take them out and put them in ice-cold water. ◆ This helps the leaves in retaining their green color. ◆ In a mixture jar, add the blanched spinach along with tomato, 3 cloves of garlic, ginger and green chili. ◆ Grind it into a smooth paste and set aside. In a pan, heat butter and oil. Add paneer cubes and roast for 2 minutes. keep it aside. ◆ Heat a pan on medium heat. Once hot, add the ghee and oil. ◆ Then add cumin seeds, cloves, bay leaf, cinnamon, cardamom, 1 tsp kasuri methi and the remaining 3 cloves of chopped garlic. ◆ Sauté for a few minutes until it starts changing color. ◆ Then add the chopped onions and saute the onion for 2 to 3 minutes until soft and translucent. ◆ Add turmeric powder, red chilli powder and salt. Mix well. Add in the prepared spinach puree and mix. Also, add around 1/2 cup of water at the point. ◆ cook it for 7-8 minutes on medium heat. ◆ Once the palak is cooked, add paneer cubes and cook for 2-3 minutes. ◆ Then add the garam masala, kasuri methi and sugar. Mix and cook for 1 minute. ◆ Lower the flame and add the fresh cream and mix. ◆ Switch off the flame, add lemon juice, and mix. ◆ Serve restaurant-style palak paneer with naan, roti or rice. 🫕🫕NOTES🫕🫕 ● Boil palak leaves only 2-3 minutes into the water. ● When palak leaves to boil, immediately transfer into ice cold water helps to stop its cooking process. ● Roast paneer cubes into butter giving a nice flavor to paneer cubes. ● kasuri methi and garlic give an aromatic flavor to palak paneer. ● you can use malai instead of fresh cream. #foodblogger #palakpaneerrecipe #palakpaneerrezept #halloumirezept #indianfood #recipe #easyrecipes #vegan #healthyfood #veganfood #veganrecipes #desi #mahmaan #marathimuser #marathimulgi #homecook #fevorate #foryoupage #fyp #foryou #viral #indian #eat #enjoy #tiktokchef #homefoodlover #aktfoodz #paneer #asmr #foodasmr How to make Murmura and makai poha chivda# simple snacks https://youtu.be/ViP4R1OrsLk?si=-rKFfWlKJ2gPJCb6 મીઠી સેવ Vermicelli | Ramadan special Fast & Tasty Recipe https://youtu.be/JJG23QZprLc?si=3bo9twMnLfW3FYtK માવા ડ્રાય ફ્રુટ કુલ્ફી| Mawa dryfruits kulfi https://youtu.be/9u-cv0AlEiA?si=JLM0XLfA1zbt5pym પનીર કઢાઈ| Punjabi paneer kadai # Paneer masala https://youtu.be/7JxxOyxW8Q8?si=wkLHcvdEYzwMGp9n કાંદા બટાટા નું રસા વાળું શાક| Onion Potato Sabzi https://youtu.be/8g9jX6xKSgc?si=sw-WLjEGX7hq3RaV ગવાર નું શાક|Guvar nu shak | Guvarfalisabzi | Cluster beans sabzi https://youtu.be/Mhl_KGgxp7g?si=T78bz7TfWhXwjqJ3 અંગુરી રસમલાઈ| How to make perfect rasmalai in the Home made https://youtu.be/mQT1POFbkUE?si=vuRbx-N3ZNS0V7OG મટર પનીર| Matar paneer recipe # how to make matar paneer https://youtu.be/HWhjge1ZA0I?si=Xfsu46qW1vqJS0ay ટોમેટો સોસ | Homemade Tomato ketchup https://youtu.be/4iTG2y1igqo?si=tcBpevlHMM54Bcqn મીઠી સેવ Vermicelli | Ramadan special Fast & Tasty Recipe https://youtu.be/JJG23QZprLc?si=iEHgnAuVNdcG8ovU દૂધપાક બનાવવાની રીત| Doodhpak recipe https://youtu.be/ApSitoGT8Qc?si=aruMJ8HYbMwPciKK લગ્નપ્રસંગમાં બનતી ગુજરાતી દાળ ભાત/વરાની દાળ https://youtu.be/G9ja9cehpJE?si=zYuJXc5tJJwZkIX- છોલે પુરી | Chhole puri without gravy https://youtu.be/d6uQC_zhzF0?si=EdrGKhbARURAojDs ઉનાળામાં ઠંડક આપે તેવી ડ્રાય ફ્રુટ લસ્સી https://youtu.be/d7myyBbnVwo?si=I0J1OCX8KGUlJRY1 મુંબઈ ની ફેસમ ટોસ્ટ સેન્ડવીચ | ટોસ્ટર મશીન વગર બનાવવાની રીત https://youtu.be/2Dn7ru0yURU?si=ldZddFuPydmxGGen દહીં બનાવવાની રીત|How To Make Curd without Milk Powder https://youtu.be/KD0_r6uiH-I?si=g2P9Gp8BInxnoatV ઘી બનાવવાની રીત|How To Make Ghee At Home https://youtu.be/bQv3vQ0bJQs?si=QGtxoMYEo1SzJ2Fy કંદોઈ ની દુકાન માં મળે તેવા ખસ્તા સમોસા| SAMOSA RECIPE https://youtu.be/HgILKLwP54U?si=q9P60BLFluwICE8i કોબી બટેટા નું શાક | Cabbage potato Easy and Quick Sabzi https://youtu.be/cWA7UHmcHsI?si=uqb5YAFhz54lHUwu હોટેલ જેવું સોયાબીન વડીનું શાક https://youtu.be/nUJSRFs2KWA?si=paD2cCjaCDjE6bm2 ગુજરાતી કઢી પુલાવ | masala veg pulao recipe | Gujarati kadhi recipe https://youtu.be/I3tGIR5Xvf8?si=DeyxuMZSFgmf02tE લસણવાળુ ભીંડા નું શાક 🧅 No Onion 🧅 🧄Only Garlic🧄 Masala Bhindi https://youtu.be/wl6mpGDfvrM?si=qiM4j28chf7rm9VW સવાર ના નાસ્તા માટે રવા ઉપમા| સૂજી ઉપમા| https://youtu.be/HdVnH0rEsao?si=ShWTMZd_SBogit21

Homemade dhokla recipe | instant dhokla | Gujarati dhokla #daxascookbook #viral #trending

HOLI SPECIAL | How To Make Curd | Dahi | Homemade | Receipe | Daxa's_cook_book #viral #trending #support #ytshort ◆◆ Ingredients ◆◆ ● ½litrewhole milk ● 1 to 2teaspoonsCurd(dahi or yogurt) to be used as a starter ◆◆ Instructions ◆◆ ◆◆ Boil Milk ◆◆ ● Rinse a thick bottomed pan or saucepan with clean water. ● Pour milk into it and heat it on the stovetop on a medium-low to medium heat. ● Stir a couple of times when the milk is getting heated so that the milk does not get burnt from the bottom. ● When the milk comes to a boil, it will start rising. Before it spills out of the pan, switch off the heat. Set the pan aside on the kitchen countertop. ● Let the milk become warm at room temperature. ● To check if the milk has become warm dip your little finger (touch method) into the milkand you shouldfeel warm and not hot. Second way is to touch the sides of the pan and it should feel warm and not hot. ● The third way is to check with a food thermometer and it should have a temperature between 39 to 44 degrees Celsius or 102 to 111 degree Fahrenheit. ● Once the milk has become warm, you can use the same pan for setting curd or transfer the warm milk in another bowl. ◆◆ Make Curd ◆◆ ● Add 1 teaspoon of curd starter to the milk and mix thoroughly with a small wired whisk. ● Cover with lid and allow the milk to ferment for 5 to 6 hours or until the curd is set ● Depending on the temperature it may take more hours. You can also use Instant pot yogurt function to set the curd. ● On fermentation the curd will have a pleasant fermented aroma and with a slight tangy taste and it will also have a wobbly thick texture. ● Once the curd is made, refrigerate it so that it does not get overfermented. ● If you need sour curd for any recipe then keep the curd for a couple of hours at room temperature. ● This will lead to more fermentation and the curd will become sour or very sour. ● You can eat this curd with your meals. You can also add it to variety of recipes like curd rice, buttermilk, lassi, kadhi, mor kuzhambu, dahi kabab, dahi vada, dahi bhalla, biryani, paneer tikka or make raita with it. ◆◆ Storage ◆◆ ● As soon as the curd is set and fermented well, place it in the refrigerator covered with a lid. Use a clean dry spoon to remove the curd and place the bowl or container back in the fridge. ● Homemade yogurt or dahi keeps well in the fridge for about 4 to 5 days. ◆◆ Notes ◆◆ ● Use whole milk as it makes for a thick creamy curd. ● In hot Indian summers, this method works for me. Use pasteurized milk or raw milk that has been boiled earlier and which is refrigerated. Remove this cold milk from the fridge, mix the starter with it. Cover the bowl and let the mixture ferment for 5 to 6 hours or as needed. This saves a bit of time as you don't need to heat the milk. But note that this method only works in a hot or warm climate. Please don't use this method with raw milk or milk that has not been pasteurized or boiled earlier as it may have some harmful microorganisms. These microorganisms are destroyed when the milk is boiled. ● Make sure that the milk is warm before you mix the starter. Hot milk will kill the bacteria in the starter and you won't get a properly fermented curd. ● In winters or cold climates ensure that you are not adding curd culture to milk that has cooled down. If the milk is cold, then the curd won’t set at all in the winters. ● It is very important to dissolve the curd culture uniformly in the milk. Whisk very well with a spoon or a wired whisk. ● Once the curd is set then refrigerate for a couple of days. ● To keep the starter ongoing remove a few spoons from the curd and either refrigerate or freeze it in a small covered bowl. ● If you don't have any starter then buy packaged starters available in health stores or online stores or supermarkets. ● The recipe can be scaled. You can make a small amount or big batch according to your needs. ◆◆ Nutrition ◆◆ Calories:304kcal|Carbohydrates:23g|Protein:17g|Fat:16g|Saturated Fat:10g|Polyunsaturated Fat:1g|Monounsaturated Fat:4g|Cholesterol:65mg|Sodium:229mg|Potassium:772mg|Sugar:23g|Vitamin A:493IU|Vitamin B1 (Thiamine):1mg|Vitamin B2 (Riboflavin):1mg|Vitamin B3 (Niacin):1mg|Vitamin B6:1mg|Vitamin B12:2µg|Vitamin C:2mg|Vitamin D:1µg|Vitamin E:1mg|Vitamin K:1µg|Calcium:603mg|Vitamin B9 (Folate):35µg|Iron:1mg|Magnesium:60mg|Phosphorus:473mg|Zinc:3mg #dahihandi #janmashtami #krishna #maharashtra #mumbai #lordkrishna #gopalkala #vrindavan #govinda #jaishreekrishna #harekrishna #marathi #dahi #hindu #happyjanmashtami #krishnajanmashtami #pune #kingsofkings #india #dahihandifestival #handi #dahihandiutsav #indianfestival #festival #barsana #radhakrishna #srikrishnajanmastami #haribol #gaurgopaldas #divinesoul

ગુજરાતી થાળી|Gujrati thaali for lunch idea # Gujrati dish # Daxa's cook book # viral # shorts

exotic cuisines around the world #Daxa.s_cook_book #short #trending #kitchen #hungary #loveit