Please ask first. ITC 5 Star Kitchen Recipe - Choshi Payesh (Handmade Sewai in thick reduced Milk) by Chef Bhaskar Sankhari, Executive Chef, ITC Mughal, Agra. Please ask first. However, product compositions, formulations, ingredients, nutrition content, shelf life & safety messages are liable to changes by manufacturers. Traditionally a street food, sold in food carts along the streets, is a medley of fried Puri’s, Potatoes, beans, sweet and spicy chutneys, yoghurt, raw onions, spices etc. You can also buy smaller quanitties if you first wish to test the product. COMMENT. 1180 whole wheat flour recipes | Indian Gehun Ka Atta, Wheat Recipes | Roti/Chapatti and parathas are the most popular flatbreads consumed in India made with whole wheat flour. Sweets. big recipe house 6:38 Atta Pizza on tawa/ Veg Atta Pizza On Tawa/ No Oven, No Maida, No Yeast Atta Pizza recipe on Tawa/ How to make atta pizza on tawa/ atta pizza tawa pe banane ki vidhi/ tawe pe atta pizza kaise banate hai/ whole wheat pizza without oven/ pizza recipe 1 Roast sesame seeds, desiccated coconut and poppy seeds till light brown and fragrant. The extra fibre makes the food easier to digest making it … Disclaimer: It is the visitor’s responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, if any, and safety of the preparation instructions. Homemade Whole Wheat Burger Buns, Whole Wheat Pizza Base, Whole Wheat Bread Loaf recipes. -Multiple user can use the coupon. Disclaimer: Disclaimer: We make a constant effort to keep product information updated on this site. "You can buy Aashirvaad Products from link below or from your nearest grocery store" To buy Aashirvaad Products: https://bit.ly/30JQkzW Ingredients 1.Aaashirvaad Atta 2.Aashirvaad Salt 3.Sugar 4.Hot water 5.Yeast 6.Cheese 7.Carrot,Beans,Mushroom,Onion,Tomato,Capsicum 8.Butter 9.Red chilly paste Medley of delicious indian and international recipes from my kitchen. The extra fiber makes the food easier to digest making it … Walnut Garlic Coriander Wholewheat Bread, another favourite artisan bread.It’s 100% wholegrain, the dough is beautiful, the bread tastes as good as ever… and it uses a beautiful new wholewheat flour mix from Aashirvaad that we’ve have used at home forever! Pasta Recipes. A pint of joy to a peck of trouble, And never a laugh but the moans come double. From 1 kg of atta to 10 kg Aashirvaad atta pouch you can find the whole range on … I love pita pocket salads. https://www.indianhealthyrecipes.com/pizza-recipe-make-pizza While experimenting with Rotimatic pizza recipes, I got sidetracked and started trying this Pita Bread instead. You can also subscribe to our youtube channel to get notified of our new recipes. “There is not a thing that is more positive than bread.” Fyodor Dostoevsky. Pizza Paratha Prep Time: 15 mins Serves: 2 Ingredients: Aashirvaad atta - 1 cup Aashirvaad Salt - 1 tsp, Oil - 1 tbsp Water - 1 cup (more or less) Veggies: corn, capsicum, tomato - 1 cup Peri-Peri Masala - 2 tbsp, Oregano - 1 tsp Grated Cheese - 1 1/2 cup, Recipe Name Cabbage Gobi sabzi with Aashirvaad Atta Roti, Recipe Name POORI MASALA RESTAURANT STYLE, Recipe Name Eggless Whole Wheat Jaggery Fruit Cake Christmas Cake, Recipe Name Schezwan wheat chapati pizza cheese burst, Recipe Name Turai Paneer subzi with Aashirvaad Aata Colourful Beetroot and Turmeric Roti, Recipe Name Parwal BharwaStuffed Pointed Gourd, My entry for contest 5 Best sabzis for roti My entry _ PITHORE BESAN KI SABZI FOR THE PITHORE BESAN CAKE BATTERBesan _ 1 cupSalt turmeric red Mirchi powder Oil HingWater to make the batterMake a lumpfree batter using the above ingredientsHeat oil in a thick bottom or non stick karahi Add little Hing followed by the batter Cook on low flame stirring continuously till the batter thickens and leaves the side of the karahiTurn off the flamePut the thickened besan batter on a greased thali Leave it aside to set till you make the gravyGRAVY Make the gravy like kofta curryAdd garam masaalaAdd the Besan piecesCook for 2_3 minutes moreDone, Ingredients 1- Aashirvaad atta 2 cup2- cardamom powder 3- saffron4- ghee 1 cup5- sugar powder 34 cupFirstly sugar poeder ghee saffron and cardamon ko mix krke ache se fette Fir usme atta add kere aur fette mixed it well to make dough like you make for phulka fir usee choti choti loyi lekar cookie ka shape deFor decoration you can use things of your choice I used here chocolate paste tutty fruity dryfruits like almond and cashews, TryMyRecipesMakhmali Malai PaneerIn India it is a tradition to eat paneers sabji with rotitandooriPaneer is Indias favorite sabji which is made in many waysMakhmali Malai Paneer which is prepared in white gravy and it is very delicious to eat and very good to seeIngrediants-----150 gram paneer2 tbs ghee2 medium size onions8-10 cashew nuts1 cup of milk1 tablespoon cream4-5 black pepper2 bay leaves2 green cardamom2 green chillies7-8 saffron leaves soaked in milk1 pinch nutmeg mace powder Method----First heat a spoonful of ghee in the pan and fry cashews in it and take out green cardamom as wellNow chop the onion finely and cook it for 4 to 5 minutes Roast the green chillies togetherNow let the onion cool down When it cools down grind the onion cashew green chilli cardamom and make a fine pasteAgain heat a spoonful of ghee in a pan add cumin seeds Fry the bay leaves long and black pepperNow add green chili and prepare paste to it and cook for 4 to 5 minutesNow take out the bay leaf and the long and green chillies from it because if it stays inside the vegetable then the color will turn black we have to add it for its flavorNow mix one cup of milk and cream and cook for 3 to 4 minutes so that the ghee will get rid ofNow add pieces of paneer to it add nutmeg powder too and cook covered for 2 minutes Our Makhmali Malai Paneer is readyWhile serving sprinkle soaked saffron and black pepper powder and serve it with tandooriTandoori Roti250g Aashirvaad Aata1 teaspoon GheeSalt to taste1 tsp kalonji 1 tbsp finely chopped Coriander leaves Add salt and ghee to the flour and knead well Cover the dough for 10 minutesNow break a dough of dough into an oval shape heat the tava apply some water on the roti and put it on the tawaSpread the kalonji and finely chopped green coriander on the top and press the roti by handAfter 2 minutes when the roti cooked till little brown take the pan on a gas flame and roast it We do not have to turn the roti our tandoori roti is ready, ingredients1 cup Whole Wheat FlourWater as required34 cup Masoor Dal Whole1 tablespoon Cumin powder Jeera1 tablespoon Coriander Powder Dhania1 tablespoon Turmeric powder Haldi1 tablespoon Red Chilli powder1 tablespoon Ginger Garlic PasteFor tempering12 cup Onions chopped4 cloves Garlic chopped2 Green Chillies finely chopped1 teaspoon Cumin seeds JeeraGhee as requiredCoriander Dhania Leaves for garnish choppedHow to make Daal Pithi RecipeTo begin making the Daal Pithi recipe knead the wheat flour with water and make a smooth dough Make small balls bit smaller than a size of cherry tomato and roll the balls into thin round shapes with the help of rolling pinFold from half to form a dumpling or a bowl shape dimsumsSimilarly roll all the dough and keep them asideIn a pressure cooker add water and lentilsmasoor dal Bring them to a boilOnce it is done add cumin powder coriander powder turmeric powder red chilli powder and ginger garlic pasteLet them boil for 10-15 minutes Once they have boiled add the prepared dough dumplingsPut on the cooker lid After 2 whistles remove it from the hob and let it cool downWhile the ingredients in the cooker is getting cooled prepare the tempering or the tadka Heat a tadka pan and all the ingredients mentioned under For tadkaOnce done add the tadka to the cooked Lentil soup and garnish it with coriander leaves, Chole kulche is the best resipi i love this resipi you try too this resipi you like him, IngredientsGravyOnion 3Tomato 1Ginger Garlic Paste 1 tspSalt to seasonRed Chili Powder tspOil 1 tbspFor Kadhai Masala1 tbsp Coriander tbsp Cumin1 tsp Sesame Seeds1 inch Cinnamon1 tsp Red Chili Flakes1 Black Cardamom1 Green Cardamom1 tsp Kasoori MethiPaneer 250g CubedOnions 1 ShelledTomato 1 DicedCapsicum 1 DicedGreen Chili 3-4 SlicedGinger Juliennes 2 InchMethodBegin by making the onion gravy for Kadhai Paneer first ingredient is 2 tbsp of oil in a hot pan followed by 3 large onions chopped roughly After giving it a stir add in the salt and cook the onions until golden brownAdd in the ginger garlic paste and cook for a minute to ensure rawness is gone Next is chopped tomatoes which we will cook until mushy say about 5-6 minutesTransfer to a mixer and blend to a coarse paste with some waterLets make the kadhai masala in a warm pan add in - coriander seeds cumin seeds black and green cardamon and cinnamon Roast in low flame until aromatic Next ingredient is sesame seeds and roast them together until sesame starts poppingTurning off the flame now and add in some chili flakes kasoori methi to it A final mix and transfer to a cloth and allow to cool down to room tempAfter the masala cools cover the cloth and start rolling with a pin to crush the masala to a coarse consistency Alternatively you can use a mortar pestle or a electric grinderFor the Kadhai Paneer take a kadhai or a wok add in some oil Once it s smoky hot add onions capsicum ginger green chili and saute in high heat for a minute or until its charred Next what goes in is a deseed diced tomato Saute it for a few seconds then add in the diced paneer the kadhai masala and salt Toss it for a minute and then add in a little bit of garam masala and red chili powder a final toss before pouring the gravy Mix it around add a bit of water and get to a boil This need not be a gravy but a thick saucy kinda texture Time to serve, Ingredients1 tablespoon groundnut oil or any other oil you preferpinch of asafoetida34 teaspoon cumin seeds3 cloves garlic finely minced2 dried red chillies broken into halves1-2 green chillies finely chopped1 medium onion thinly sliced4 cups shredded cabbage12 teaspoon turmeric powder2 teaspoons coriander powder12 teaspoon cumin powder12 teaspoon red chilli powder14 teaspoon black pepper powder12 teaspoon salt12 teaspoon garam masala powder2-3 tablespoons chopped spring onion greensoptionalINSTRUCTIONSHeat oil in a saute pan Sprinkle asafoetida and give it a quick stir Throw in cumin seeds As soon as they crackle add the garlic chillies and onion Fry for 5-6 minutes on a medium flame until onion is translucentMix in the shredded cabbage and all the spice powders salt except garam masala Toss well to combine Lower the flame cover and steam cook for 6-7 minutes until the cabbage is cooked through but retaining its texture a bitGarnish with finely sliced spring onion greens for a pop of colour and added flavour Enjoy sabzi with Aashirvaad Atta Roti, Stuffed aloo dum5-6 medium size potatoes peel and scoop the centre with the help of a narrow knifeFor Stuffing1 50 gms paneer smashed2 6 Gms almond 4 gms pista powder a pinch of saffron3 2 prunes finely chopped u can use raisins kismis4 1 tsp roasted cummin coriander powder5 13 tsp garam masala6 tsp turmeric7 tsp red Kashmiri chilli powder8 2green chopped chillies 9 tsp ginger powder10 12tsp black rock salt11 Salt as per taste 12 1 tsp Aamchur powderFor sealing the potatoes1 1-2 tbsp maida atta plus little water to make it a paste consistencyMethod Mix all the stuffing I ingredientsAnd stuff it in the potatoes and seal it with the maida paste and deep fry or shallow fry for 15 minutes in medium flamecovered with a lidonce done take it out and keep it in a plate with paper towel if you have to absorb extra oilFor gravyIngredients1 Veg oil- 2-3 tbsps2 Jeera cummin whole tsp3 Black cardamom with crushed shell-14 Cinnamon-12 inch5 Cloves-46 Black pepper-45 Pcs7Turmeric -12 tsp8 Salt as per taste9Kashmiri lal mirch powder-1 tbsp10 Tomato 4 medium size pureedWith inch ginger 23 green chillies11 Cashewnut paste from 20 gms cashew and Little water12 Coriander for garnishing optional13 Pista for garnishing optional14 Saffron for garnishing optional15 Hot Water for cookingMethod Heat veg oil in a kadai add whole jeera cummin one black cardamon cinnamon cloves black pepper after it crackles add turmeric and salt then add the puree of tomatoes with ginger and green chillies and stir it and bhunno it add Kashmiri lal mirch powder for coloradd water as required so that the gravy does not burnafter 5 -10 minutes or so add the the cashew paste and bhunno it now gently add the fried stuffed potatoes and give it a gentle mix now add 2 cups approx of hot water and cover and cook for 25 minutes if required add little hot water during the cooking process so that the gravy doesnt dry up at the end adjust the consistency according to your choice the medium size potatoes took me 25 minutes to cook if done more would have overcooked and become mushy take out the potatoes from the gravy and gently cut it into halves in the middle strain the gravy if you want to as I have done to avoid the interference of whole garam masala while eating put the gravy in the serving bowl or plate and place the stuffed potatoes on top of the gravygranish with chopped coriander or anything of your choice I didnt have so garnished with pistachio sliversServe it hot with Chapati rotiHere I had with aashirbad atta puri and Louki ke kachori- which was stuffed again in Aashirbad atta dough, 1 cup aashirvad atta1cup gram flourA pinch soda1 teaspoon chilli powder12 teaspoon hing2 tbs rice powderA pinch of baji colour1 raw bananaMix all in a bowl with water make it like dosha batter and dip the slices of banana and deep fry, -1 and 12 cup atta I sieved atta with a cloth so that I got almost like maida texture-1 tbsp baking powder -12 tbsp baking sodaMix n keep- 1 cup dahi-1 cup jaggery-12 cup any cooking oil I used olive oil- 1 tsp rose essence- 1 tsp cardamom-1 tsp cinnamon powder-In a mixer mix all the wet ingredients- then in a bowl mix wet with dry ingredients slowly -add nuts to garnish and bake it, Heat oil hing in a pan On low flame add half bowl besan and 1 teaspoon each of haldi mirch dhania jeera rock salt and chaat masala Add half teaspoon sugar powder Roast in low flame till it becomes light brown Add a few drops of water to make a thick paste Cut big pieces of lady fingers Slice it horizontally and insert the besan paste fillings Add oil in a pan and roast the stuffed lady fingers till it becomes brown Keep the flame low The stuffed lady finger is ready for gravy For gravy pre heat oil in a pan Add jeera onion paste one medium size 1 tablespoon ginger garlic paste and tomato paste Mix it well In a bowl take some garam masala dhania-jeera powder haldi powder and mirch powder Add little oil to make a paste Add this paste to the tomato paste prepared earlier Carefully add stuffed bhindi on in the pan and cook for sometime You can add water while cooking BHINDI BHARWA is ready Garnish with coriander leaves and serve with AASHIRWAAD ATTA chapati, Firstly dry roast 2 tsp corriander seeds 1 tsp of cumin seeds12 tsp of black peppers and 3 dry red chillies Fry till they turn aromatic Allow to cool and coarsly powder them in a grinder and keep asideTomato onion paste recipe-Firstly in a kadai roast 3 clove garlic 1 inch ginger with 2 tsp of oil and fry for a minute then add 1 sliced onion and fry till golden brown in addition add 2 chopped tomatoes 5 cashews and saute well Saute till tomatoes turn soft and mushy Allow to cool and blend to smooth paste without adding waterKadhai paneer recipe-Firstly in kadai take 1 tbsp butter saute 1 bay leaf 1 green chilli 1 tsp of kasuri methi till they turn aromatic further add 12 onion petals and 12 cube capsicum fry till they shrink slightly do not overcook it should be crunchy Then add 12 tsp haldi powder 12 tsp red chilli powderthen add tomato onion paste and then add the Kadai masala and 1 tsp salt adjust the salt according to your tastecook till the masala paste releases oil Now add 12 or 1 cup water adjusting the consistency as required Add paneer and 2 tbsp of cream and mix gently do not break the paneer Cover and simmer for 5 minutes till panner absorbs the flavour Furthermore add 14 tsp of garam masala and 2 tbs of corriander leaves and mixNow serve the hot kadhai panner with hot chapatisEnjoy, Aloo parotha Using 2 cups Aashirvaad wheat 4-5 2 14 1 tbsp 1 tbsp 1 tbsp 1 tbsp 14 tbsp 2 3 tbsp Process - 3 tbsp - - - - 15 - - 12 tbsp - - - - - - - - - - - - - - - - Our recipe is done Hope you like it Wish to win for my family, Wash the chole and soak in 3-4 cups of water for 4-5 hoursHeat water in a pan Once it comes to a boil add tea leaves and cook for a minuteStrain the tea and keep asideHeat oil in a pressure cookerAdd cloves black cardamom green cardamom and cinnamon and fry for a few secondsAdd onion and fry until it turns golden brown Keep adding little water if the paste sticks at the bottom of the cookerAdd ginger garlic paste and fry for 2 minutesAdd tomato and cook for another minute Now add chole masala coriander powder red chilli powder turmeric powder cumin powder and anardana powder and fry until oil starts to separate from the sidesAdd the soaked chole tea water baking soda salt and 1 cup water and put the lid of the cookerPressure cook until chole are done Remove the cooker from heat and let the pressure release Open the lid and add kauri methi and mix wellHeat ghee for tempering in a pan Add hing green chilli and ginger and fry for a few seconds Pour the tempering over the chole and mix well Serve hot with Aata Roti, Ingredients for PooriWheat flour Aashirvad Superior MP Atta 1 cup Salt Sugar 12 tspOil 3 tsp Water 14 cup 1 tbspOil For deep fryMakes 8 nos pooriIngredients for MasalaPotato 2 nos medium Green peas cup Onion 2 nos mediumRed chili 1-2 nos Mustard 12 tspUrad dhal 1 tspChanna dhal 1 tspBesan flour 2 tspGreen chili 1-2 nosGinger 1 tsp shreddedTurmeric powder tspCurry leavesSaltOil 3 tspProcedureHow to make Puffed PooriPlref to ingredient list for quantitiesStep 1Take wheat flour and add sugarsalthot oil and mix well Add water in less quantity 2-3 times and make stiff dough Water requirement for 1 cup of wheat flour is 14 cup 1 tbspKeep aside for sometime not more than 30 minutesStep 2Make 8 pieces with that dough Roll each piece in palm for few seconds and then press flatlyKeep all pieces in a covered vessel so that it wont dryStep 3Take a pieceSlightly dip in oil Roll evenly using rolling pin and small disc Do not make it too thick or too thinStep 4Heat oil in medium high flame Drop gently from side to centre Deep fry for few seconds and flip to the other side for uniform frying Now hot puffed golden colour poori is readyHow to make Restaurant style Masala Step 1Boil potato pieces Boil green peas with saltStep 2Heat oil in a pan Add red chili and mustard seeds Wait till mustard seeds splutter Add urad dhal channa dhal and roastStep 3Add shredded onion Saute for few minutes Then add green chiliginger and curry leaves Add besan flourSaute for few secondsStep 4Add boiled vegetablesturmeric powdersalt and water Cook for few minutesStep 5Slightly mash the potatoes Restaurant style potato masala is ready Serve with hot poori Tip 1Dough should be stiff Use hot oil while making the dough Dont allow the dough to rest for more than 30 minutesTip 2Use sugar to get the golden colourTip 3Roll the dough It should be even and neither too thick or too thin If you roll it too thin then poori will be flat If you roll it too thick then poori will be hard If dough is sticky then poori will absorb more oil, PANEER DOPYAZAIngredients -Paneer 200gmOnion 3 bigTomato 4 bigGarlic 5 -6 clove Ginger 1 inch piece Green capsicum 12Green chilli 2Clove 4- 5Cinnamon 1 inch piece Cardamom 4Cumin seeds 12 tspTurmeric 14 tspKashmiri Lal mirch 14 tspSalt to taste Cream 2-3 tbsp Sugar 1 tspOil for frying Pure ghee 2 tbspCoriander leaves 1 tspMethod- 1 first cut paneer in cubes and fry2 next cut oniontomatoes green capsicum gingergarlic and green chillies finely chopped in small pieces 3 Now put a pan on flame heat ghee put cumin seedsturmeric Kashmiri Lal mirch coarsely grounded garam masala and first put onion fry for 2 minutes add garlic ginger and green chillies When onion becomes transparent add tomatoes and fry till ghee leave the corners 4 now add capsicum 5 Now take half of this fried mixter and puree it with hand mixer 6 Add this back to gravy add 1 cup water and salt After one boil add frie paneer cube and keep the flame on medium 6 Boil for 4 -5 minute 7 Now finally take a serving dish Pour in it Mix cream and sugar together and pour over this cream8 garnish with coriander leavesAnd serve with fresh Ashirwad atta roties, IngredientsWhole Wheat Flour Atta 2 cups 250 gmsJaggery shakar 15 cup 250 gmsRefined oil 34 cup 180 mlCurd 34 cup 180 mlBaking powder tspBaking soda 15 tspCinnamon powder 12 tspGinger powder - 12 tspVanilla Essence - 1 tspFruits NutsNuts walnuts almonds etc 12 cup Dried Fruits chopped Raisins black berries apricots figs dates cashews - 1 cupFruit Juice Mixed Fruit Grape Orange Apple - 12 cupMethod1 Soak all dried fruits in fruit juice for 2 hours 2 Sieve all dry ingredients in a bowl - Whole wheat flour baking soda and powder cinnamon powder ginger powder 3 Add soaked dried fruits along with half quantity of almonds and walnuts 3 In separate bowl add oil curd vanilla essence Melt jaggery in microwave for one min with interval of 30 sec and add into the mixture to form a smooth puree3 Add both dry and wet ingredients to form a thick batter Add little milk if batter gets too thick4 Grease a baking dish and pour the cake batter in it Sprinkle some crushed nuts on top of the batter5 Air bake the cake in preheated airfryer at 160 degrees for 22 min Once baked check with tooth pick Once ready remove the cake from the airfryer and allow it to cool down6 Once cool cut into desired pcs and serve, IngredientsWhole Wheat flour - 1 cup 15 tbspSalt - 12 tspCarom Seeds Ajwain - 14 tspNigella Seeds Kalonji - 12 tspOil - 15 tbspDesi ghee - 15 tbspMethod1 Dough Making - Prepare a semi soft dough using all the ingredients except desi ghee Keep the dough for resting for half an hour2 Sata - Mix 15 tbsp flour with 15 tbsp desi ghee Mix well to make a paste3 After half hour divide the dough into 2 portions and roll out one portion of the dough into thin sheet Spread generous amount of sata over it4 Roll it tightly and cut into 12 inch pcs Press each pcs and roll it again Prick with fork to prevent puffing up5 Apply sat and fold into semicircle Apply sata again and fold into triangle Gently press the sides of nimki And prick again6 Once can deep fry nimki or Airfry at 180 degrees for 12-14 min until crisp Keep it in standby mode for 10 min and allow it to cool down completely, I used 500 grm of Ashirwada in place of Maida Mixed with little salt and Azwain celery seed and Kasooree Maithi added 50 ml refined Oil and then kneeded with water Made small dows Then made the Nimkee as per pic attached, For gulab jamun balls Khoya made of 1litter milk3spoon of Aashirvaad aata 14th of baking powder Pinch of baking soda Mix it well for 10 mints Make ball fry it till get brown Keep aside For sugar syrupTake a pan Put 112 cup of sugar Put 1cup water mix it tilll all sugar get dissolved Boil it twice n add gulab jamun balls to syrup boil it for 3mins on medium flame Switch it off the flame n cover it for 10 mins its ready to eat, 1 Firstly measure and keep all the ingredients ready for making atte ka halwa2 In a kadai or pan add 2 cups water3 Next add 1 cup sugar I have used organic sugar hence the color is slightly golden You can use regular sugar or organic sugar You can even use jaggery powder4 Heat the water and sugar We just need to make a sugar solution5 Let the solution come to a boil We have to add this hot boiling sugar solution to the flour mixture once its roasted well But do make sure that there are no thread consistencies formed in the sugar solution The sugar solution just needs to come to a boil6 Meanwhile in another heavy kadai or pan add cup ghee Remember to use thick bottom kadai so that the atta does not get burnt Keep both the pan on two burners simultaneously So that once the flour is roasted the sugar solution is also hot7 When the ghee becomes hot then add 1 tablespoon cashews kaju instead of cashews you can also add almonds in the halwa at this stage8 Fry the cashews till golden Remove the fried cashews and place aside9 In the same kadai or pan add 1 cup whole wheat flour atta10 Stir and mix very well11 Roast the whole wheat flour stirring continuously till the color of the flour changes Roast the atta on a low to medium-low flame12 You will soon get the aroma of roasted whole wheat flour keep on stirring to ensure even browning13 When the atta or whole wheat flour has turned golden gives a good nutty fragrance and starts to release ghee14 Then add the bubbling hot sugar and water solution to the atta mixture be careful as the mixture has the tendency to splutter15 Continue to stir and mix very well You cannot take a break at this step So stir continuously16 Keep on stirring so that lumps are not formed17 Next add the fried cashews If you wanted to add pista pistachio in the wheat halwa then you have to add them at this stage No need to fry the pista before adding18 Keeps stirring continuously the atte ka halwa will absorb water and will continue to thicken quickly19 When the wheat halwa consistency is semi thick or thick like a Sooji halwa and the ghee is also released from the sides switch off the flame20 Serve atte ka halwa hot or warm, INGREDIENTS1 cup 165 grams jaggery gud grated cup 135 grams olive oil cup 125 grams curd2 cup 300 grams wheat flour atta tsp baking soda1 tsp baking powder tsp cinnamon powderpinch salt cup water2 tbsp almonds badam chopped2 tbsp raisins kishmish5 cashew kaju chopped5 walnuts akhrot chopped6 dates khajoor choppedINSTRUCTIONSfirstly in a large mixing bowl take 1 cup jaggery cup olive oil cup curdwhisk well making sure jaggery dissolves completelyfurther add 2 cup wheat flour tsp baking soda 1 tsp baking powder tsp cinnamon powder and pinch saltsieve all together making sure there are no lumpsmix well with cut and fold method until all the dry ingredients combine well with the mixturealso add cup water or as required and prepare a thick batterfurthermore add 2 tbsp almonds 2 tbsp raisins 5 cashew 5 walnuts and 6 datesfold gently making sure the dry fruits are mixed wellbake the cake at 180 degree celsius for 40 minutesfurther allow the cake to cool completely and later cut into thick slices and servefinally serve the atta cake or store in an airtight container, Schezwan chapati pizzaSpicy cheesey and crispy recipe with loads of veggies and a healthy wheat baseWheat chapati - 2 nos leftoverOnion - 2tbsp choppedCapsicum - 15 tbsp choppedSalt - to tasteCheese - 3 tbsp gratedSchezwan sauce - 1 tspPizza seasoning - 12 tspChilli flakes - 14th tspButter - for roastingProcess 1 Take 1 chapati spread 15 tbsp grated cheese over it While slightly grill only 2nd chapati over pan with little butter Put this grilled chapati on 1st chapati with cheese This will create cheesy base2 Spread schezwan sauce on top of 2nd chapati thn spread onions capsicum little salt over it3 Spread remaining grated cheese over the veggies Can adjust cheese as per your choice Sprinkle pizza seasoning and chilli flakes over d garnished cheese4 Spread butter on pan and put whole chapati pizza over the pan and cover with lid Cook over a low flame so that cheese melts well and chapati turns golden and crispy5 Turn off the flame cut pizza into 4 pieces and serve hotYou can use veggies like corns tomatoes jalapenos etc as per your choice, Why Palak will have Paneer only Here goes -Sarson ka saag paneer bhurji Try it to believe its beautiful Ingredients used 1 bunch mustard leaves bunch spinach leaves Few radish leaves 2 medium sized onions chopped3 medium sized tomatoes chopped2 inch ginger chopped2 green chilies chopped7 to 8 garlic chopped teaspoon red chili powder1 to 2 pinch asafoetida2 to 3 cups water2 tablespoon maize floursalt as required InstructionsWash and chop the greens and then add them to the pressure cooker Then add the chopped onion garlic ginger and green chiliesAdd tomatoes and white radish Then add the red chili powder and salt Add 15 cups water and stirPressure cook for 5-6 whistles in a traditional stove top pressure cooker on high heat until everything is soft and done Open the pressure cooker and then use an immersionhand blender to puree the saag If you dont have an immersion blender wait for it cool down a bit and then puree using your regular blenderBlend It Transfer saag to another pot on stove top over medium-low heat Add 2 tablespoons of maize flour to the saag and mix this helps in thickening the saagSet heat to low and let the saag simmer for 20 to 25 minutes on low heat It will thicken as it simmersFor the final tadka heat a small pan on medium heat Once the pan is hot add ghee to it and then add hing and chopped garlic cloves Saute for few seconds and then add the chopped onion and dried red chiliesCook until the onions and garlic turn light golden brown Add the coriander powder and garam masala and mixTransfer the tadkatempering to the saag and mixServe sarson ka saag Paneer bhurji with Aashirbad atta roti sliced onion and butter, Recipe 29Delhi Style Kulcha Baked Whole Wheat and All Purpose FlourBorn and brought up in Delhi I have fond memories of eating matara kulcha almost 3 times a week after school Of course I had my favourite vendors but then almost all places had a fabulous version of their own I could have it anytime What is interesting is that I never really made it at home until I moved to Mumbai And when I did I assumed I would get kulchas easily in the market yes I was sooo wrong and made matara at home And thats when I realise kulcha is what pao is to Delhi ALIEN They call stuffed naan or plain naan kulcha in Mumbai From almost 10 years ago to now I have never bothered again to find kulchas in the market and simply make my own Why Because its the simplest easiest thing to do and is ready in no time The days I am feeling healthy food I Ingredients for Atta Kulcha Makes Approx 3Flour 100 gmsSalt 14 tspPowdered Sugar 1 tspInstant Yeast 12 tspOil 2 tspWater 75 ml Water To stick fresh corianderChopped Coriander 1 tspDirections Add flour salt sugar and yeast in a bowl Mix well using a whisk Now add water and oil Knead into a soft smooth dough Use more water if needed Cover and rest aside for 30-40 minutes or until its double in volume Pre-heat the oven to 180 degrees with both rods on Dust a baking tray with flour or line with parchment paper Punch out the air and divide the dough into 3 equal parts Using oil roll out each ball into a circle or oval shape of 14 thickness Now brush very little water in the centre of the kulcha and stick the chopped coriander Press down Transfer the kulchas on to the lined tray Bake for 8-9 minutes Do not brown the kulchas Remove and serve warm after brushing some butter or ghee on top You can make the kulchas on tawa as well with the same recipe, Kawab parathe chatni Ingridients-1 katori masoor ki daal 1 katori desi chana 1 lauki Khade garam masale kawab ubalte wqt Pise garam masale kawab deep fry krte wqt 2 chota pkt sbji masala swaad anusaar Lal pisi mirch 2tea spoon Namak swad anusaar Lehsun 8 se 10 Adarakh 1 chota tukda Baking soda 1 tea spoon Imli 250 gram Maida 1 Cup Aashirwad aata 1 Cup Oil aavshayakta anusaar Recupie 4 logon k lie kawab parathe banane k lie 1 katori desi chana saath me 1 katori masoor ki daal ko 12 ghnte k lie bhigo den 12 ghante baad chana or daal asani se Fool jaega Tb cooker me usi masoor ki dal ko or desi chane ko 1 bdi lauki k saath thode se garam masale k saath ublne ko rkh den Namak daalana na bhulenthoda sa aadha Cup paani bhi daal den Jb km sw km 6 seeti ho jaen to Gas bnd kr den Material pk jane k baad us material ko pees len grinder me Jb material pis k ready ho jae tb ek kadhai me thoda tel garam kren tel garam ho jane pr us me swad anusar 2 PKT Ashok sabji masala daalen Fir thoda sa everest ka pisa hua garam masala bhi daal skte hain swad anusar ydi aapne peeste wqt km masala dala ho to Thodi si Lal pisi mirch bhi dal de Fir pisa hua kawab ka material deep fry kren kadhai me Material ko tb tk fry krna hai jb tk wo brown na ho jae Aap us material ko thoda sa taste kr k bhi dekh skte hain Ydi us me namak km lge to use apne swad anusar bdha bhi skte hain Uske baad jb kawab deep fry ho k brown ho jae to Gas band kren Kawab taiyar hai Is kawab ki aap tikkiyan bhi bna skte hai or bina tikki banae normal rol bna k bhi aap ise parathe k saath kha skte hain Chatni- chatni banane k lie thodi si imli ko bhigo din Jb imli ache se bheeg jaae to use mash kr k guthliyan alg kr len Ek pan me tel garam kren thoda sa Us me km se km 8 lehsun saarh me 15inch ka adrkh ka tukada ghis k daalen jb ye dono ingridients golden ho jaen tb pan me imli ka pani daal den or chatni ko jyada khatta krne k lie aap chahen to thoda sa amchur powder bhi add kr skte hain Or namak swad anusar daalen Saath me kal pisi mirch bhi dalen 1 se 15 table spoon Acording to your taste iske baad chatni ko ache se 10 se 15 minute k lie pakaen jb chatni gadhi hone lge to bilkul thodi si chini daal de or Gas bnd kr de Thodi si chini add krne se chatni khatmitthi ho jaegi Cheeni zyada add na kren sirf half tea spoon sugar hi add kren Special chatni taiyar hai Paratha- parathe banane k lie Hm log 1 katori maide k saath ek katori ashirwad aata lenge Maide or aate ko aapas me mix krenge Us me thoda sa khane wala soda 1tea spoon or saath me thoda sa oil mix krenge or bhout thoda sa namak bhi add krenge Sbko acche se mix kr k pani se tight aata saan lenge Dough taiyar ho jaega Ab dough ko 5 minute k lie dhk k rkhenge Then parathe banana start krenge Sbse importent cheez ye dhyaan rkenge ki parathe bde banae saath hi patle bhi banae Kawab parathe and chatni taiyar ho jaane k baad pyaz bhi cut kr le Kyuki pyaz k saath iska taste or bhi zyada bdh jata h Aap kawab parathe Roll bna k bhi kha skte hai or bina Roll banae bhi kha skte hain, cup grounded sugar2 cup Aashirwaad Atta Normal Wheat flour cup grounded Oats Sooji1 cup grated apple-cup small sliced apple and grapes cup nuts raisins walnut and almonds cup melted butterPinch of salt1 tsp Baking powder tsp Baking soda tsp cinnamon powder1 cup MilkPut 2 cups of salt in cooker base and preheat it for 7- 10 minutes Grease the baking panaluminum round shaped utensil and sprinkle some wheat flour on the base Mix cinnamon powder and grated apple togetherBeat sugar and melted butter together in a bowl Combine Wheat flour oats baking powder and baking soda mix it well Pour the sugar-butter mixture along with the chopped nuts and cinnamon- grated apple mix Mix milk into the batter until smooth Pour half the batter into the prepared baking pan add some apple slice and then add rest of the batter above it On the top sprinkle the left out apple slices along with some grapes I used black one Place the baking pan into the cooker and heat it for 25-30 minutes, An Interesting Meal Aashirvaad Aata Colourful Beetroot and TurmericRoti accompainment with Turai Paneer Subzi and Beetroot raitaTORI TURAI PANEER SUBZI RIDGE GUARD WITH PANEER SUBZI 2 servingsIngredientsOilCumin seeds OnionTomatoSaltKashmiri Red Chilli powderGaram MasalaCoriander powderPaneer ToriRai Mustard SeedsHingRecipeTake 1 tablespoon oil in a pan Saute 12 tea spoon cumin seeds Add 1 medium sized finely chopped onion and saute quickly by adding a pinch of salt to it and then add 12 spoon Kashmiri red chilli powder Once onions are sauted well add 2 medium sized pureed tomatoes Then add 12 spoon coriander powder 14 spoon garam masala powder and salt according to taste Mix well and allow to cook for 2 minutes by continuous stirring Cover and cook masala on low flame for 5-6 minutes Then add 1 bowl small chopped tori to the masala mix properly and add little water and let it cook for 6-7 minutes on medium flame by covering with lid Once tori is cooked add small pieces of paneer to it cook for 1 minuteIn tadka pan add 12 spoon oil little hing 12 tea spoon mustard seeds Rai and one red chilli little red chilli powder Saute for 12 minute Now add this tempering on top of cooked vegetable Serve and garnish with grated paneerBEETROOT AND TURMERIC COLOURFUL ROTIIngredientsAashirvaad AataBeetrootTurmericCurd SaltRecipeGrind the peeled beetroot in mixer by adding some water and strain Using Aashirvaad Aata and beetroot water knead dough in a bowl In another bowl add aashirvaad aata Turmeric Haldi 2 spoon curd pinch of salt and knead dough with water Once dough are formed cover and let rest for 30 minutesRoll out rotis from red aata dough and yellow aata dough Place red and yellow chapatis alternatively on eachother so that 5 layer of chapatis red yellow red yellow red is formed Then roll them all together to form a shape of rod With knife cut that rod shaped roll into around 3-4 Centimetres size it would be cylindrical shape Slightly flatten them and by dusting dry aata roll them into chapatis Cook rotis on hot pan from both sides flipping and puffing them Remove from flame and apply ghee or butter Spiral shape is formed from yellow aata surrounded by beetroot colored aata Serve warm with subzi, Take a chapathi and top it with capsicumonion and tomato sauceand mozzarella cheese with oregano and chillies flakes put it in a pan and close the pan with lid leaving a small gap and simmer for 1 to 2 min till cheese melts Yummy pizza is reddy, 12 cup coarsely grind chilka wai moong dal1 12 cup aashirvaad attaOnion1garlic5 piecegreenchille2few corriender leafvgreen onions leaf1teaspoon Turmeric powder1teasoon corriender powder1teaspoonlal mirch powder1teaspoon dry mango powder2table spoon oilMoian5tablespoon gheevegetable oil cookingup to your choiceFirst soak the dal with water for 3hr1After 3hrs removed access water then in a large bowl put dal add salt turmeric corriender red mirchi anchor dry mango powder hingAsafetida powder mix well2After well combined all ingredients then add Wheat flour greenchilly corriender onion leafs oilMoianMix all ingredients and make a Dough like Chapati not so hard or softCover Rest for 20 minutesAfter 20minuter make a small ball with the help of rolling pinbelan make a Chapati like structure put on the tawa cook both sideput ghee or vegetable oil as per your choice served with dahichatny pickle or jamVery crisp crunchy delicious paratha on your plate enjoy, Ingredients 1 Ashirvad atta 1 cup2 oats 14 cup 3 1 ripe banana mashed4 12 cup organic jaggery 5 1 tea so baking powder 6 12 teasp baking soda 7 12 cup milk 8 14 cup butter or oil 9 dry fruitsMethod 1 Take 1 cup Ashirwad Atta mix it with baking soda and baking powder seive thrice 2 In another bowl add organic grated jaggery butter and milk Mix well and add mashed banana too3 Add all liquid mixture in Ashirvad Atta mixture and make batter Do not overmix 4 Add dry fruits of your choice5 Grease baking tray mould 6 Bake the cake in pre heated oven on 180 degree for half an hour7 Tasty and healthy Wheat Oats Golden banana cake is ready, Malai masala corn recipe httpsyoutubeqXvq4gJ3RXg, LAUKI KE KOFTEYINGREDIENTS For Koftey-Lauki or Gourd grated 150 gmOnion grated 1 largeGinger grated 12 TspGreen chilli cut in small pieces 1Besan 1 tbspAtta 1 tbspSalt 14 tspOil for fryingFor Gravy-Tomato puree 12 cupTomato sauce 12 cup Curd 14 cup Kaju Paste 14 cup Cream 1 TbspJeera 12 tspHaldi 12 tspDHANIYA Powder 12 tspGaram masala 12tspTurmeric powder 14tspDalchini 1 stick Powdered Cardmom 12tspDesi Ghee 2 tbspWater 1 12 cupMethod- first mix grated laukionions gingergreen chillies besanattasalt and cumin seeds together in a mixing bowl In a kadhai heat oil for frying at medium heat Now make small balls and fry them till golden brown keep aside to cool down Now in another pan heat desi ghee when ghee becomes hot first add jeerahaldi piece of dalchiniilaichi powder Add onion garlic paste after a little saute add tomato pureetomato sauce and fry till pan leave the corners Now add rest of the masala and salt add kaju past and water Boil it for 2 minutes onlyNow in a serving dish Keep the kofta pour over this gravy Let them soak for 2 minutes Pour over cream and garnish with coriander leaves Serve with hot Ashirwad Atta Chappati, Ingredients10 nos Parwal - peeled and washedsmall Ginger2-4 Dry Red Chilly1 teaspoon teaspoon cumin seeds1 tablespoon coriander seedspowder1 and half garlicfull7-8 black pepperSalt as per taste1 teaspoon red chilli powder14 teaspoon turmeric powder4 tablespoons Cooking oil4 OnionsSteps 1 Make a small single straight cut in ParwalHeat a pan with salt and Turmeric and put peeled ParwalPointed Gourd for 7-8 mins2 Once boiled wash it with normal waterFrom the cut try to take out the seeds carefully without breaking the parwal3 Grind roughly the Parwal seedsnot completely and keep aside4 Grind ginergarlicred dry chillycumincorrianderblack pepper with little water into fine paste5 Heat pan and roast cumin seeds fennel seeds coriander seeds and garlic Grint it into fine powder6 Heat a pan add oilOnce Oil is hot fry the finely chopped onions until golden brown and then add the Parwal seeds paste and fry for 2 mins7 Add masala paste salt and turmeric powderCook the masala in low medium flame till oil gets separated and masala color turns dark brown8 Fill the masala into Parwal from the cut carfully without breaking the sides9 Heat oil on nonstick pan and shallow fry stuffed parwal from all the sides on medium low flameThis step takes less time and less oil as Parwal is already boiledTake out in plate and Serve hot with RotiParathaRiceA MUST TRY RECIPE, INGREDIENTSRaw TurmericOnionsGarlic GingerGreen ChilliesGreen PeasCorianderCurds ClovesPeppercornsBayleafRed Chilli PowderCoriander PowderMETHODTake generous amounts of ghee in a panAdd the spices and condimentsAdd onion garlic ginger and green chilli paste to itKeep cooking till onion changes colourGrate the fresh turmeric and keep adding it to the onion paste as we grate itThe turmeric is so rich in iron that it is important to keep adding it as we grateelse it will turn blackMix the coriander powder and red chilli powder in the curds to make a fine pasteAdd this to the cooking onion and turmeric Let it cook till fat separates Add alittle water towards the end The conistency of this dish is thick Add salt to tasteGarnish with coriander Serve with hot with chappatis and papad. 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