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Can u deliver in my home

Coconut Cucumber Summer Drink Servings - 2 INGREDIENTS Ice cubes Cucumber - 200 grams Yogurt - 150 grams Coriander leaves - 4 grams Mint leaves - 2 grams Pink salt - 1/2 teaspoon Black salt - 1/4 teaspoon Roasted cumin powder - 1/2 teaspoon Ginger - 1/2 teaspoon Coconut water - 200 milliliters Soaked chia seeds - 2 teaspoons PREPARATION 1. In a blender, add ice cubes, 200 grams cucumber, 150 grams yogurt, 4 grams coriander leaves, 2 grams mint leaves, 1/2 teaspoon pink salt, 1/4 teaspoon black salt, 1/2 teaspoon roasted cumin powder, 1/2 teaspoon ginger, 200 milliliters coconut water and blend it well. 2. In a serving glass, add 2 teaspoons soaked chia seeds and prepared drink. 3. Serve.

Yummy 😋

Looks yum! Thanks for

Why u get only 2k views this is so good video 😢

How dare you insult my peoples with this

Chilli Coconut Water Servings - 2 Coconut water - 500 milliliters Green chili - 2 Mint leaves - 2 tablespoons Salt - 1/4 teaspoon Lemon juice - 1 tablespoon Honey - 1 tablespoon Soaked chia seeds - 2 tablespoons Ice cubes Lemon - 3 Soaked chia seeds - 2 tablespoons Lemon - for garnishing Green chili - for garnishing PREPARATION 1. In a jar, add 500 milliliters coconut water, 2 green chili, 2 tablespoons mint leaves, 1/4 teaspoon salt, 1 tablespoon lemon juice, 1 tablespoon honey, 2 tablespoon soaked chia seeds and cover it with lid. 2. Now, shake it well and rest for 10 minutes. 3. In a serving glass, add ice cubes, lemon, soaked chia seeds, prepared drink and mix it well. 4. Garnish with lemon and green chili. 5. Serve.

Maggie par atyachar band karo 😂

Yum

Wow mast

Pls share whole recipe

ye kiya he😂

Pink Rose Gujiya Servings - 7 INGREDIENTS Desi ghee - 40 milliliters Semolina - 90 grams Water - 70 milliliters Sugar - 50 grams Desiccated coconut - 20 grams Almonds - 2 tablespoons Cashews - 2 tablespoons Pistachios - 2 tablespoons Rose water - 1 tablespoon Saffron - 1/8 teaspoon Raisins - 1 tablespoon All purpose flour - 160 grams Salt - 1/8 teaspoon Desi ghee - 50 milliliters Water - 50 milliliters All purpose flour - 160 grams Desi ghee - 50 milliliters Beetroot juice - 50 milliliters Vinegar - 1/8 teaspoon Water - for brushing Oil - for fry Silver verk - for garnishing PREPARATION 1. Heat 40 milliliters desi ghee in a pan, add 90 grams semolina and roast for 3 - 4 minutes. Remove it from heat. 2. Take a pan, add 70 milliliters water, 60 grams sugar and boil for 2 minutes. 3. Add roasted semolina and cook for 3 - 4 minutes. 4. Add 20 grams desiccated coconut, 2 tablespoons almonds, 2 tablespoons cashews, 2 tablespoons pistachios, 1 tablespoon rose water, 1/8 teaspoon saffron, 1 tablespoon raisins and cook for 2 - 3 minutes. Remove it from heat. 5. In a bowl, add 160 grams all purpose flour, 1/8 teaspoon salt, 50 milliliters desi ghee and mix it well. 6. Add 50 milliliters water and knead it into a dough. 7. In a bowl, add 160 grams all purpose flour, 50 milliliters desi ghee and mix it well. 8. Add 50 milliliters beetroot water, 1/8 teaspoon vinegar and knead it into a dough. 9. On a board, place butter paper, add prepared dough on it and roll it with the help of rolling pin. Keep aside. 10. On a board, place butter paper, add prepared beetroot dough on it and roll it with the help of rolling pin. Brush it with water. 11. Place it on another prepared dough and remove butter paper. 12. Roll it with the help of your fingers and cut it into pieces. 13. Take one piece and roll it with the help of rolling pin. 14. Add prepared stuffing in it and brush it with water. 15. Now, cover it and shape it into a gujiya. 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. Place it on a board and garnish with silver verk. 19. Serve. Khajoor Chocolate Badam Cups Servings - 6 INGREDIENTS Seedless dates - 350 grams Warm water - 500 milliliters Desi ghee - 1 tablespoon Almonds - 2 tablespoons Cashews - 2 tablespoons Pistachios - 2 tablespoons Cocoa powder - 2 tablespoons Desi ghee - 1 tablespoon Almond powder - 150 grams Condensed milk - 50 grams Milk - 60 milliliters Saffron - 1/8 teaspoon Khoa - 100 grams Pumpkin seeds - 2 tablespoons Almonds - 1 tablespoon Pistachios - 1 tablespoon Strawberries - 2 tablespoons Golden sugar pearl - 1 tablespoon PREPARATION 1. In a bowl, add 350 grams seedless dates, 500 milliliters warm water and soak for 30 minutes. Strain it. 2. Transfer, this into a blender and blend it well. 3. Heat 1 tablespoon desi ghee in a pan, add blended paste and cook for 2 - 3 minutes. 4. Add 2 tablespoons almonds, 2 tablespoons cashews, 2 tablespoons pistachios and cook for 2 minutes. 5. Add 2 tablespoons cocoa powder and cook for 2 minutes. Remove it from heat. 6. Heat 1 tablespoon desi ghee in a pan, add 150 grams almond paste and cook for 3 - 4 minutes. 7. Add 50 grams condensed milk, 60 milliliters milk, 1/8 teaspoon saffron and cook for 2 minutes. 8. Remove it from heat and cool for 2 minutes. 9. Transfer, this into a bowl, add 100 grams Khoa and mix it well. 10. In a tray, add prepared dates mixture, prepared almonds mixture, 2 tablespoons pumpkin seeds, 1 tablespoon almonds, 1 tablespoon pistachios, 2 tablespoons strawberries, 1 tablespoon sugar pearl and refrigerate for 30 minutes. 11. Serve. Rasmalai Tart Servings - 5 INGREDIENTS Milk - 800 milliliters Vinegar - 1 tablespoon Water - 650 milliliters Sugar - 100 grams Milk - 700 milliliters Saffron strands - 1/4 teaspoon Sugar - 60 grams Almonds - 1 tablespoon Pistachios - 1 tablespoon Cardamom powder - 1/4 teaspoon All purpose flour - 160 grams Butter - 60 grams Water - 80 milliliters Whipped cream - 140 grams Pistachios - for garnishing Dry rose petals - for garnishing PREPARATION 1. In a heavy skillet, add 800 milliliters milk and bring it to a boil. 2. Add 1 tablespoon vinegar and stir continuously until the milk starts to curdle. 3. Remove it from heat and strain it. Hung for 30 minutes. 4. On a board, place prepared Chenna and knead it for 4 - 5 minutes. 5. Take some mixture in your hands and make it flatten with the help of your fingers. 6. Place it on a plate and keep aisle. 7. In a heavy skillet, add 650 milliliters water, 100 grams sugar and boil for 1 minutes. 8. Add prepared malai and cover it with lid. Cook for 8 - 10 minutes. 9. Open the lid and remove it from heat. 10. In a heavy skillet, add 700 milliliters water, 1/4 teaspoon saffron strands and cook until it reduce to half of its quantity. 11. Add 60 grams sugar and cook for 10 - 12 minutes. 12. Add 1 tablespoon almonds, 1 tablespoon pistachios, 1/4 teaspoon cardamom powder and cook for 1 - 2 minutes. 13. Remove it from heat and pour this over prepared malai. 14. Cool for 10 minutes and refrigerate for 1 hour. 15. In a bowl, add 160 grams all purpose flour, 60 grams butter and mix it well. 16. Add 80 milliliters water and knead it into a dough. 17. Take a ball form prepaid dough and make it flatten with the help of rolling pin. 18. Place it on a tart moulder and prick it with the help of fork. (See video) 19. Place it on a baking tray preheat the oven to 350°F/180°C. Bake for about 20 minutes. 20. Place it on a board, add some whipped cream, rasmalai, again some whipped cream, pistachios and dry rose petals. 21. Serve. Gulab Jamun Cups Servings - 10 INGREDIENTS All purpose flour - 60 grams Khoa - 160 grams Baking soda - 1/4 teaspoon Milk - 45 milliliters Oil - for fry Warm sugar syrup - 350 milliliters Cream cheese - 150 grams Powdered sugar - 160 grams Vanilla extract - 1 teaspoon Butter - 60 grams Saffron strands - 1/4 teaspoon Organic food color - 1/8 teaspoon White bread slice - 20 Melted butter - for garnishing Pistachios - for garnishing Rose petals - for garnishing PREPARATION 1. In a bowl, add 60 grams all purpose flour, 160 grams Khoa, 1/4 teaspoon baking soda and mix it well. 2. Add 45 milliliters milk and mix it well. 3. Take some mixture in your hands and shape it into a ball. 4. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy. 5. Remove it from heat and drain it on an absorbent paper. 6. Transfer, this into a sugar syrup and soak for 20 - 25 minutes. 7. In a bowl, add 150 grams cream cheese, 160 grams powdered sugar and whisk it well with the help of whisker. 8. Add 1 teaspoon vanilla extract, 60 grams butter, 1/4 teaspoon saffron strands and whisk it well with the help of whisker. 9. Add 1/8 teaspoon organic food color and whisk it well with the help of whisker. Refrigerate for 15 minutes. 10. On a board, place white bread slice and make it flatten with the help of rolling pin. 11. Cut it into round shape with the help of moulder. 12. Brush it with melted butter and place it on a baking tray. 13. Preheat the oven to 350°F/180°C and bake for about 18 - 20 minutes. 14. On a board, place baked cup, add prepared cream, pistachios, prepared gulab jamun, pistachios and rose petals. 15. Serve.

Can we use ghee instead of butter

Such a huge slab of feta. Bet it tastes delicious though!

How many minutes to be soaked?

My mouth is watering 😋 🤤

Ok I'm in🎉

Chocolate Covered Ice Cream Servings - 5 INGREDIENTS Melted dark chocolate - 80 grams Whipped cream - 120 grams Milk powder - 30 grams Condensed milk - 30 grams Coffee syrup - 2 tablespoons Walnuts - 40 grams PREPARATION 1. Take a glass, add some melted dark chocolate in it and roll it with the help of your fingers. (See video) 2. Refrigerate for 10 minutes. 3. In a bowl, add whipped cream, 30 grams milk powder, 30 grams condensed milk, 2 tablespoons coffee syrup and mix it well. 4. Pour this over prepared cup, add some walnuts on it. 5. Place an ice cream stick in it and freeze for overnight. 6. Serve.

My paratha breaks when I try to make it. What am I doing wrong?

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দারুণ লাগছে

Tasty😊

Time waste hai, sari fillings ek jgha mix krke bhi ban jata ye. Lekin panner, onion, patato. Inn teeno ko individual ka taste alag hi sahi hai

Fruits & Nuts Weight Loss Drink Servings - 2 INGREDIENTS Frozen mangoes - 150 grams Frozen bananas - 120 grams Green cardamom - 1 pod Yogurt - 140 grams Honey - 1 teaspoon Water - 150 milliliters Almonds - for garnishing Cashews - for garnishing Raisins - for garnishing Grated dry coconut - for garnishing PREPARATION 1. In a blender, add all the ingredients and blend it well. 2. Garnish with almonds, cashews, raisins and grated dry coconut. 3. Serve.

Never cook pasta in oil - it prevents the sauce from sticking and embedding. Salt only.

I tried itssss soooooo yummmmmm ❤❤❤🤤🤤🤤

🤤🤤🤤🤤🤤🤤🤤

Ulta Vada Pav Servings - 6 INGREDIENTS Green chili - 2 teaspoons Garlic - 2 teaspoons Oil - 2 teaspoons Mustard seeds - 1/2 teaspoon Curry leaves - 8 - 10 Boiled mashed potatoes - 400 grams Turmeric - 1/4 teaspoon Butter - 1 tablespoon Water - 2 teaspoons Salt - 1/2 teaspoon Soaked dry red chili - 6 grams Garlic cloves - 2 tablespoons Sugar - 1/2 teaspoon Salt - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Vinegar - 1/2 teaspoon Water - 2 tablespoons Gram flour - 160 grams Salt - 3/4 teaspoon Turmeric - 1/4 teaspoon Water - 180 milliliters Pav buns - 6 Green chutney - 20 grams Oil - for fry PREPARATION 1. In a muddler, add 2 teaspoons green chili, 2 teaspoons garlic and muddle them with the help of muddler. 2. Heat 2 teaspoons oil in a pan, add 1/2 teaspoon mustard seeds, 8 - 10 curry leaves, muddled mixture and stir well. 3. Add 400 grams boiled mashed potatoes, 1/4 teaspoon turmeric and cook for 3 - 4 minutes. 4. Add 1 tablespoon butter, 2 teaspoons water, 1/2 teaspoon salt and cook for 2 minutes. Remove it from heat. 5. In a blender, add 6 grams soaked dry red chili, 2 tablespoons garlic cloves, 1/2 teaspoon sugar, 1/4 teaspoon salt, 1/4 teaspoon cumin seeds, 1/2 teaspoon vinegar, 2 tablespoons water and blend it well. 6. In a bowl, add 160 grams gram flour, 3/4 teaspoon salt, 1/4 teaspoon turmeric, 180 milliliters water and mix it well. 7. On a board, place pav bun and cut it into half. 8. Add some prepared chutney and spread it evenly. 9. Add some green chutney on another side and spread it evenly. 10. Add prepared stuffing on it and dip it into prepared batter. 11. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy. 12. Remove it from heat and drain it on an absorbent paper. 13. Serve. Baked Moong Dal Mathri Servings - 8 INGREDIENTS Split yellow mung beans - 150 grams Water - 600 milliliters Water - 300 milliliters Semolina - 2 tablespoons Carom seeds - 1/4 teaspoon Nigella seeds - 1/4 teaspoon Dry fenugreek leaves - 2 teaspoons Asafoetida - 1/4 teaspoon Turmeric - 1/4 teaspoon Salt - 1 teaspoon Ghee - 2 tablespoons Whole wheat flour - 160 grams Whole wheat flour - 2 tablespoons Ghee - 2 tablespoons Whole wheat flour - for dusting Oil - for brushing PREPARATION 1. Place a strainer on the top of the bowl, add 150 grams split yellow mung beans, 600 milliliters water and wash it well. 2. Transfer, this into a bowl, add 300 milliliters water and soak for 3 - 4 hours. 3. In a blender, add soaked dal and blend it well. 4. Transfer, this into a bowl, add 2 tablespoons semolina, 1/4 teaspoon carom seeds, 1/4 teaspoon nigella seeds, 2 teaspoons dry fenugreek leaves, 1/4 teaspoon asafoetida, 1/4 teaspoon turmeric, 1 teaspoon salt, 2 tablespoons ghee and mix it well. 5. Add 160 grams whole wheat flour and knead it into a dough. 6. Cover it with plate and rest for 10 - 15 minutes. 7. In a bowl, add 2 tablespoons whole wheat flour, 2 tablespoons ghee and mix it well. 8. On a clean surface, place prepared dough and cut it into four pieces. 9. Take one piece and make it flatten with the help of your fingers. 10. Dust some whole wheat flour on it and make it flatten with the help of rolling pin. 11. Now, prick it with the help of fork. 12. Place it on a baking tray and brush it with oil. 13. Preheat the oven to 320°F/160°C and bake for about 15 minutes. 14. 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. Stuffed Idli Servings - 4 INGREDIENTS Yogurt - 150 grams Semolina - 120 grams Salt - 1/2 teaspoon Water - 100 milliliters Oil - 2 teaspoons Mustard seeds - 1/2 teaspoon Split Bengal gram - 1 teaspoon Peanuts - 1 teaspoon Asafoetida - 1/8 teaspoon Curry leaves - 10 - 12 Green chili - 1 teaspoon Onions - 30 grams Boiled mashed potatoes - 300 grams Salt - 1/2 teaspoon Turmeric - 1/8 teaspoon Sambar masala - 1 teaspoon Grated paneer - 2 tablespoons Coriander - 1 tablespoon Mustard seeds - 1 teaspoon Baking soda - 1/8 teaspoon Water - 1 tablespoon Sambar masala - for garnishing Coriander - for garnishing PREPARATION 1. In a bowl, add 150 grams yogurt, 120 grams semolina, 1/2 teaspoon salt, 100 milliliters water and whisk it well. Rest for 30 minutes. 2. Heat 2 teaspoons oil in a pan, add 1/2 teaspoon mustard seeds, 1 teaspoon Split Bengal gram, 1 teaspoon peanuts, 1/8 teaspoon asafoetida, 10 - 12 curry leaves, 1 teaspoon green chili, 30 grams onions and cook for 1 minute. 3. Add 300 grams boiled mashed potatoes, 1/2 teaspoon salt, 1/8 teaspoon turmeric, 1 teaspoon sambar masala and cook for 3 - 4 minutes. 4. Add 2 tablespoons grated paneer, 1 tablespoon coriander and cook for 1 minute. 5. Remove it from heat and cool for 10 minutes. 6. Transfer, this into a bowl, take some mixture in your hands and shape it into a ball. 7. Place it on a plate and keep aside. 8. Take yogurt mixture, add 1 teaspoon mustard seeds, 1/8 teaspoon baking soda, 1 tablespoon water and whisk it well. 9. Transfer, this into a idli moulder greased with oil, add prepared ball, prepared mixture and place it on a steamer. 10. Steam for 8 - 10 minutes. 11. Garnish with sambar masala and coriander, 12. Serve.

Gond Katira Sharbat Servings - 1 INGREDIENTS Soaked chia seeds - 2 teaspoons Soaked tragacanth gum - 2 teaspoons Gulkand - 1 tablespoon Chilled milk - 350 milliliters Almonds - for garnishing Pistachios - for garnishing PREPARATION 1. In a serving glass, add 2 teaspoons soaked chia seeds, 2 teaspoons soaked tragacanth gum, tablespoon gulkand, 350 milliliters chilled milk and mix it well. 2. Garnish with almonds and pistachios. 3. Serve.

Mast no 1

So delicious 🤤🤤

Healthy Juice For Glowing Skin Servings - 3 INGREDIENTS Carrots - 120 grams Ginger - 2 tablespoons Lemon - 2 Turmeric - 1 tablespoon Black peppercorns - 1/2 teaspoon Honey - 2 tablespoons Water - 500 milliliters PREPARATION 1. In a blender, add all the ingredients and blend it well. 2. Serve.

Frying onion rings.

Those onion rings are yummy and tasty.

Paneer Pepper Bhuna Masala Servings - 3 INGREDIENTS Oil - 2 tablespoons Bay leaf - 1 Cumin seeds - 1 teaspoon Black peppercorns - 1/2 teaspoon Cloves - 2 pods Garlic - 2 teaspoons Ginger - 1 teaspoon Onions - 100 grams Gram flour - 1 tablespoon Coriander powder - 1 teaspoon Salt - 1 teaspoon Cumin powder - 1 teaspoon Black pepper - 1/4 teaspoon Tomato - 180 grams Yogurt - 80 grams Paneer - 200 grams Salt - 1/4 teaspoon Paprika - 1/4 teaspoon Water - 200 milliliters Oil - 1 tablespoon Ghee - 2 tablespoons Oil - 2 tablespoons Onions - 50 grams Bell pepper - 110 grams Water - 100 milliliters Coriander - 1 tablespoon Coriander - for garnishing PREPARATION 1. Heat 2 tablespoons oil in a pan, add 1 bay leaf, 1 teaspoon cumin seeds, 1/2 teaspoon black peppercorns, 2 pods cloves and stir well. 2. Add 2 teaspoons garlic, 1 teaspoon ginger and cook for 1 minute. 3. Add 100 grams onions and cook for 3 - 4 minutes. 4. Add 1 tablespoon gram flour and cook for 2 - 3 minutes. 5. Add 1 teaspoon coriander powder, 1 teaspoon salt, 1 teaspoon cumin powder, 1/4 teaspoon black pepper and stir well. 6. Add 180 grams tomato and cook for 2 - 3 minutes. 7. Add 80 grams yogurt and cook for 1 minute. 8. Cover it with lid and cook for 7 - 8 minutes. 9. Open the lid and stir well. 10. Remove it from heat and cool for 7 - 8 minutes. 11. In a bowl, add 200 grams paneer, 1/4 teaspoon salt, 1/4 teaspoon paprika and mix it well. 12. In a blender, add cooked mixture, 200 milliliters water and blend it well. 13. Heat 1 tablespoon oil in a pan, add marinated paneer and roast for 2 - 3 minutes. Remove it from heat. 14. Heat 2 tablespoons ghee in a pan, add 2 tablespoons oil, blended mixture and cook for 4 - 5 minutes. 15. Add 50 grams onions, 110 grams bell pepper and cook for 1 minute. 16. Add 100 milliliters water and cook for 1 minute. 17. Add cooked paneer, 1 tablespoon coriander and cook for 1 - 2 minutes. Remove it from heat. 18. Garnish with coriander. 19. Serve hot. Pepper Paneer Capsicum Servings - 3 INGREDIENTS Cumin seeds - 1 teaspoon Fennel seeds - 1 teaspoon Black peppercorns - 1 1/2 teaspoons Paneer - 200 grams Salt - 1/4 teaspoon Black pepper - 1/4 teaspoon Oil - 1 tablespoon Bell pepper - 60 grams Onions - 60 grams Oil - 2 tablespoons Garlic - 1 teaspoon Ginger - 1 teaspoon Onions - 110 grams Grated tomato - 30 grams Turmeric - 1/8 teaspoon Red chili - 1/4 teaspoon Salt - 1/2 teaspoon Garam masala - 1/4 teaspoon Curry leaves - 1 tablespoon Coriander - 1 tablespoon Coriander - for garnishing PREPARATION 1. Take a pan, add 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1 1/2 teaspoons black peppercorns and dry roast for 2 minutes. Remove it from heat. 2. Transfer, this into a muddler and muddle them with the help of muddler. 3. In a bowl, add paneer, 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well. 4. Heat 1 tablespoon oil in a pan, add marinated paneer and cook for 1 - 2 minutes. 5. Add 60 grams bell pepper, 60 grams onions and cook for 1 minute. Remove it from heat. 6. Heat 2 tablespoons oil in a pan, add 1 teaspoon garlic, 1 teaspoon ginger and stir well. 7. Add 110 grams onions and cook for 5 - 7 minutes. 8. Add 30 grams grated tomato and cook for 2 minutes. 9. Add 1/8 teaspoon turmeric, 1/4 teaspoon red chili, muddled spices, 1/2 teaspoon salt and cook for 1 - 2 minutes. 10. Add cooked paneer veggies and cook for 2 - 3 minutes. 11. Add 1/4 teaspoon garam masala, 1 tablespoon curry leaves, 1 tablespoon coriander and cook for 1 - 2 minutes. Remove it from heat. 12. Garnish with coriander. 13. Serve. Spring Onion & Paneer Ki Sabzi Servings - 2 INGREDIENTS Paneer - 200 grams White spring onions - 100 grams Butter - 1 tablespoon Oil - 2 tablespoons Cumin seeds - 1 teaspoon Garlic - 2 teaspoons Ginger - 2 teaspoons Green chili - 1 teaspoon Onions - 100 grams Tomato - 150 grams Turmeric - 1/4 teaspoon Salt - 1 teaspoon Paprika - 1/2 teaspoon Dry mango powder - 1 teaspoon Red chili - 1/2 teaspoon Green spring onions - 50 grams Water - 150 milliliters Fresh cream - 2 tablespoons Garam masala - 1/2 teaspoon Coriander - 1 tablespoon PREPARATION 1. On a board, place 200 grams paneer and cut it into pieces. Keep aside. 2. On a board, place 100 grams white spring onions and cut it into pieces. Keep aside. 3. Heat 1 tablespoon butter in a pan, add paneer and cook for 1 minute. Remove it from heat. 4. Heat 2 tablespoons oil in a pan, add 1 teaspoon cumin seeds and stir well. 5. Add 2 teaspoons garlic, 2 teaspoons ginger, 1 teaspoon green chili and cook for 1 minute. 6. Add white spring onions and cook for 1 - 2 minutes. 7. Add 100 grams onions and cook for 7 - 8 minutes. 8. Add 150 grams tomato, 1/4 teaspoon turmeric and cook for 8 - 10 minutes. 9. Add 1 teaspoon salt, 1/2 teaspoon paprika, 1 teaspoon dry mango powder, 1/2 teaspoon red chili and cook for 2 minutes. 10. Add 50 grams green spring onions and cook for 1 - 2 minutes. 11. Add 150 milliliters water and cook for 1 minute. 12. Cover it with lid and cook for 5 minutes. 13. Open the lid and stir well. 14. Add prepared paneer and cook for 2 - 3 minutes. 15. Add 2 tablespoons fresh cream, 1/2 teaspoon garam masala and cook for 2 minutes. 16. Add 1 tablespoon coriander and cook for 1 minute. Remove it from heat. 17. Serve hot.

Mango Falooda Drink Servings - 2 INGREDIENTS Mango puree - 200 grams Soaked chia seeds - 2 teaspoons Soaked Tragacanth gum - 1 tablespoon Cold milk - 200 milliliters PREPARATION 1. In a serving glass, add some mango puree, soaked chia seeds, soaked tragacanth gum, cold milk and mix it well. 2. Serve.

what do we use instead of milk powder?

Yum😋

#shorts

#mmmmmmm

Yummy 🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤

Can we use rice flour instead of corn flour

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Watermelon Chia Summer Drink Servings - 2 INGREDIENTS Watermelon - 250 grams Mint leaves - 2 tablespoons Water - 10 milliliters Lemon juice - 1 tablespoon Honey - 1 teaspoon Ice cubes Soaked chia seeds - 2 teaspoons PREPARATION 1. In a blender add 250 grams watermelon, 2 tablespoons mint leaves, 10 milliliters water and blend it. 2. Remove it from blender and strain It. 3. Now, add 1 tablespoon lemon juice, 1 teaspoon honey and mix it well. 4. Then, take a glass add some ice cubes, 2 teaspoons chia seeds and pour the prepared mixture into it. 5. Garnish with mint, and lemon slice. 6. Serve.

I made this and it tasted way better than the one with onion garlic

Can we use something else instead of cornflour

Delicious

Mango Salad Rolls Servings - 3 INGREDIENTS Water - 300 milliliters Rice paper - 6 Lettuce - 50 grams Mangoes - 100 grams Carrots - 60 grams Bell pepper - 180 grams Purple cabbage - 50 grams Mint leaves - 2 tablespoons Peanut butter - 2 tablespoons Soy sauce - 1 teaspoon Sriracha sauce - 2 teaspoons Honey - 1 teaspoon Garlic powder - 1/4 teaspoon Water - 60 milliliters PREPARATION 1. Dip rice paper in water and place it on a board. 2. Add some lettuce, mangoes, carrots, bell pepper, purple cabbage and mint leaves on it. 3. Now, roll it with the help of your fingers and cut it into half. 4. In a bowl, add 2 tablespoons peanut butter, 1 teaspoon soy sauce, 2 teaspoons sriracha sauce, 1 teaspoon honey, 1/4 teaspoon garlic powder, 60 milliliters water and mix it well. 5. Serve.