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? Sewai ? Ingredients Lachha/feni/sewai–4 or 1/kg (sewa crushed by hand) Ghee 1cup Sugar–250 gms or according to taste Milk–1/2 litre Milk powder–4 tbsp(optional) u can also use khoya aur mawa Desiccated coconut_4 tbsp( u can also use chopped dried coconut) Green cardamom–4 Cloves–4 Some Chopped dry fruits Method– In a wide vessel, heat ghee, add cardamom and cloves, add the sewai and fry on low flame untill brown. Add sugar and saute some minutes. Then add the milk and mix well. Now u can add milk powder and desiccated coconut at this point and mix gently. Now cover the sewai and cook it on low flame few more minutes or until the milk dries out. You can stir gently occasionally, so that the bottom must not get burnt. Garnish with chopped dry fruits. Serve hot or cold as you wish. #sewai #happydhanteras #sewaiyan #uzmaseasyrecipes #diwali #foodphotography #darkfoodphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #foodstyling #foodart #delhifoodie #instafood
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A hot cuppa Joe ! Tried out this wonderful tasting coffee and it turned out so good and refreshing because it had mint it it. Nice combination indeed You should get some! #coffee #coffeetime #coffeelover #cafe #coffeeshop #coffeeaddict #espresso #food #love #barista #kopi #coffeelovers #latte #breakfast #tea #foodie #instagood #foodporn #coffeeholic #latteart #instacoffee #coffeegram #specialtycoffee #chocolate #caf #coffeebreak #instafood #followforfollowback #mocha #mumbaifoodie
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? Vegetable Tahri ? INGREDIENTS 2 tbsp ghee / Oil 1 bay leaf 1 inch cinnamon 4 cloves 1 black cardamom 2 green cardamom 1 tsp cumin seeds ¼ tsp pepper 1 onion, sliced 1 chilli, slit 2 tsp ginger garlic paste ½ potato, cubed 3 beans, chopped 1 carrot, chopped 10 Cauliflower florets 2 tbsp green peas 2 tbsp sweet corn 2 tomato, chopped ½ tsp kashmiri chilli powder 1/2 tsp Kitchen King masala powder 1/2 tsp red chili powder ½ tsp turmeric powder 1/2 tsp cumin powder 1/2 tsp garam masala 1 tsp salt or to taste 1 cup basmati rice, soaked 20 minutes 2½ cup water 2 tbsp Coriander leaves finely chopped Method_ In n a large kadhai heat 2 tbsp ghee, add all whole garam masala. Fry till they turn fragrant. Now add 1 onion and saute till onions turn golden. No add 2 tsp ginger garlic paste. saute well. Add all vegetables and saute few minutes. Now add chopped tomatoes and saute well. Add red chilli powder, turmeric powder, cumin powder, garam masala powder, Kashmiri red chili powder, kitchen king masala powder and salt. saute for 2 minutes. Now add 1 cup basmati rice and 2½ cup water. cover and simmer for 20 minutes. Your veg tahari is ready to serve with raita or green chutney. #vegetabketahri #tahri #vegpulao #uzmaseasyrecipes #upfood #foodphotography #darkfoodphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #foodstyling #foodart #delhifoodie #instafood
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? Lacha Paratha with Chicken Kofta Curry ? For Paratha– Ingredients: 2 cups whole wheat flour + more 1 1/2 cups water Salt to taste Melted ghee as required Method: Take 2 cups wheat flour, 1 teaspoon oil or ghee and salt in a mixing bowl. Mix well, add water and knead to a smooth dough. Set aside for 30 minutes. At the time of making paratha, divide the dough into 6 equal balls. take one ball and roll into a 6" thin disc. Apply some ghee and spread evenly, sprinkle some wheat flour. Pleat the dough from the opposite side. Roll the pleated dough into a circle and roll into thin disc again. Place the rolled disc on a hot tava and cook from both sides with some oil/ghee. Once the paratha is cooked, smash it using your hands to separate the layers. Serve paratha hot. Notes 1. Don't apply much pressure while rolling the pleated disc. The layers will not be seen.2. Adding ghee makes more tasty parathas. For Kofta– Ingredients– For Seasoning the chicken 1/2 kg Chicken(boneless) 1 big onion ( cut into fine sliced then fry golden brown) 2tbsp Sattu ( roasted Bengal gram powder) 1 tsp Ginger Garlic paste 2_3 green Chili (finely chopped) Coriander leaves (finely chopped) 1tsp Garam masala powder Salt to taste For Kofta Curry 2 Tbsp Mustard oil 1Bay leaves , 1 Cinnamon stick, 2 green n black Cardamom, 2 Cloves 1/2 tsp Shahi zeera (black cumin) 1 Tbsp Ginger Garlic paste 3 Green Chilies 2 medium Onion 1 large Tomato 2 tsp Chili powder 2 tsp Coriander powder 1 tsp Garam Masala powder 2 tbsp Yoghurt Coriander Leaves Salt to taste Method– Mince the chicken and season it with salt, garam masala powder, brown onion, sattu, green chilli, coriander leaves and ginger garlic paste and mix well. make small meat balls and keep aside. If u want u can fry the koftas. Heat the oil over a medium high heat in a large frying pan. Now add the ground spices and fry for a seconds. Then add the onion tomato puree, garlic and ginger paste and fry until golden, stirring occasionally, about 5-10 seconds. Now add the powder masala and fry for a further minute, stirring continuously to prevent burning. once raw smell is gone add the garam masala powder and yoghurt n fry few minutes. Add a cup of water and bring it to boil. Lower the flame and add the meatballs. Simmer for 10 minutes. Garnish with green chili and fresh coriander leaves. serve hot with Rice pulao or roti ya paratha. #chickenkofta #chicken #lachaparatha #uzmaseasyrecipes #paratha #foodphotography #darkfoodphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #foodstyling #foodart #delhifoodie #instafood
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