chef
Bulgarian rose oil is the most valuable rose oil on the market. Buyers are willing to pay $15,000 for a single kilogram. But to make the highest-quality Bulgarian rose oil, producers must spend the year cultivating fields that will only bloom for a few weeks. The petals are distilled the same hour they're harvested, costing producers $8,000 a kilo for labor alone.
Agro-Product Ltd.: https://rose-agroproduct.com/
Gloss Moderne: https://glossmoderne.com/
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Why Louis Vuitton And Tom Ford Spend Up To $15,000 For One Kilo Of Bulgarian Rose Oil | So Expensive
Sponsored content by American Express
Driven by his love for fishing and a gap in the market, Brett Heiken opened Catch Specialty Fish Market, Miami's newest go-to spot for top-notch, kosher fish and prepared seafood. On a typical day, Brett can be found in action, sourcing the freshest catches, helping customers with their orders, and leading his trusty team. With an eye toward the future, Brett anticipates his growth plans will soon reach the coasts and communities of South Florida, New York, and LA.
Learn more about American Express business resources at https://AmericanExpress.com/ShopSmall
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Why A New Specialty Fish Market In Miami Is Catching On And Hooking Customers
Huitlacoche, also known as the "Mexican truffle," is an edible fungus that forms on undeveloped corn ears and sells for as much as $40 a pound. Discovered by the Aztecs, the bulbous fungus has been consumed in Mexico for centuries and has recently become an increasingly popular specialty ingredient around the world.
However, the US has dedicated significant time and money to keeping its cornfields free of what they call "corn smut" and "the devil's corn." Huitlacoche forms naturally during the rainy season, but farmers can also inject the fungus into their cornfields to harvest the valuable "black gold". So why has Huitlacoche become so popular and what exactly makes it so expensive?
00:00 - Intro
00:39 – Huitlacoche Flavor
01:35 – Cooking with Huitlacoche
02:26 – Meet the farmers
03:02 – Harvesting Huitlacoche
03:17 – How the fungus infects corn
04:10 – Huitlacoche shelf life
05:00 –Inoculating the corn
06:10 – Preventing Inoculation Liquid From Overheating
06:50 – Protective Gear in the Field
07:49 – Injecting Improperly
08:27 – Controlled Infection Rate vs. Natural Infection Rate
09:25 – Heading to the Market
10:40 – Huitlacoche in Fine Dining
11:12 – Price Doubling
11:44 – Monopolizing the Huitlacoche Market
12:13 – Huitlacoche Price Changes
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Why Huitlacoche (Corn Smut) is So Expensive | So Expensive | Business Insider
The University of Michigan's Big House is the biggest football stadium in the United States. In secret kitchens, 35 chefs make food for over 100,000 fans. But in a stadium over a century old, moving the food is a logistical nightmare. There's only one tunnel and one service elevator to cart all the food along. We caught up with chefs 24 hours before kickoff to see how they cook for football's biggest crowd.
0:00 Intro
1:15 Food prep
5:41 Why moving food is so difficult
7:12 Private suites
7:59: Making food during the game
11:48 How they deal with food waste
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How Chefs Feed 100,000 Michigan Fans At America's Biggest Football Stadium | Big Business
Sponsored by Spectrum Business
YaYaYum Boards started in Ayesha Patel’s parents’ kitchen and has since grown into a thriving artisanal grazing business that caters to a growing number of customers and charcuterie enthusiasts. Ayesha has transformed her business idea into a reality through talent, hard work, and leveraging the power of connectivity in innovative ways to serve her customers.
Learn about how Spectrum’s Let’s Get Started program is giving small businesses free resources and mentorship opportunities to help meet their full potential.
Visit https://Spectrum.com/GetStarted to get a new business toolkit, or sign up for a mentor today.
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How Connectivity Helped Turn This Entrepreneur’s Taste For Charcuterie Into A Profitable Business
You'd think that Subway, TGI Friday's, Chuck E. Cheese, and Applebee's were too big to fail — but they have all had to come back from the brink of disaster to be the brands they are today.
00:00 - Intro
00:30 - Subway
08:07 - Chuck E. Cheese
18:03 - Friday’s
27:18 - Applebee’s
31:11 - Credits
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4 American Food Chains That Died And Came Back | Rise and Fall | Business Insider
Colatura di alici, which is Italian for "anchovy drippings," is a traditional sauce produced by fermenting salted anchovies inside small chestnut barrels. It's prized for its umami flavor and very expensive, selling for $160 a liter.
Here at Nettuno, third-generation producer Giulio Giordano ages his anchovy sauce for three years to make sure it's the perfect color and flavor. But how exactly is this sauce made? And why is it so expensive?
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How 20,000 lbs Of Anchovies Spend 3 Years Transforming Into Expensive Anchovy Sauce | So Expensive | Business Insider
The Gozenshu Brewery is one of the few in Japan using bodaimoto, a 600-year-old fermentation method, to make sake. They use it to make junmai, or pure rice sake that has no added alcohol or sugar. But mass-produced sake made with cheap additives is threatening the business.
00:00 - Intro
00:54 - Gozenshu Brewery
01:21 - Prepping Rice
02:37 - Steaming Rice
03:17 - Adding Mold
04:26 - Becoming a Brewmaster
05:31 - Bodaimoto
06:38 - Fermentation
07:20 - Filtering Sake
07:36 - Component Analysis
08:01 - History
09:07 - Competition
10:11 - Sticking to Tradition
10:38 - A New Market
12:23 - A Promising Future
12:59 - Credits
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Less Than 1% of Japanese Sake Is Made This Traditional Way | Still Standing | Business Insider
What do a 400-year-old recipe for edible artwork and a rare type of salt shaped like a dinosaur egg have in common? Each is among the world's oldest, most endangered artistic traditions. In 2023, we met artisans who are preserving 18 of the world's most fascinating crafts — to see how they are still standing.
00:00:00 - Introduction
00:00:29 - Japanese Wagashi
00:11:40 - Manhattan Chocolate
00:24:02 - Philippine Salt
00:42:15 - Manhattan Flowers
00:55:11 - French Crystal
01:07:28 - Philippine Tattoos
01:21:47 - Lacrosse Sticks
01:37:58 - Ugly Noodles
01:49:04 - Lebanese Soap
02:01:19 - Dutch Clogs
02:13:50 - American Cymbals
02:28:41 - Venice Mosaics
02:41:30 - Black Vinegar
02:52:19 - Moulin Rouge
03:04:21 - Floating Market
03:13:58 - Turkish Parchment
03:23:27 - Gambian Tie-Dye
03:35:45 - Christmas Ornaments
03:46:16 - Credits
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8 Fascinating Crafts Fighting To Survive | Still Standing | Business Insider
The tiny country of the Netherlands is one of the biggest exporters of cheese in the world. Today, dairy employs 45,000 people, and the famous Gouda cheese earns the country $1.2 billion. Milk and cheese farmers are so important, they’re even credited with helping shape the country’s landscape. But now Dutch dairy is at the center of a debate over nitrogen emissions. While the gas is common in the air we breathe, too much of it can kill native plants and animals. And because of what they eat, the Netherlands’ 1.6 million dairy cows create a lot of a nitrogen-based gas. Facing a court order to cut emissions, the government has proposed a plan to buy out and close dairy farms. But with a new majority in parliament, no one’s sure what will happen next. What does all this uncertainty mean for farmers? And what does it mean for nature that doesn’t have time to wait?
00:00 - Intro
01:31 - Preparing The Cheese
03:17 - History Of Dutch Gouda
04:30 - Moving The Cheese Into Molds
06:35 - Environmental Impact Of Dutch Dairy
10:15 - Milking The Cows
12:55 - Flipping The Cheese
13:29 - Aging The Cheese
14:50 - The Uncertain Future Of Dutch Gouda
19:42 - Credits
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How The Netherlands Makes 650 Million Kilos Of Gouda Cheese A Year | Big Business | Business Insider
Paneer bread balls are crispy from outside and stuffed with bread crumbs, spices and paneer. This healthy appetizer can be made easily at home.
Recipe in Hindi -http://nishamadhulika.com/1386....-paneer-bread-balls-
Recipe in English - http://indiangoodfood.com/1035....-paneer-bread-balls-
Ingredients
Bread – 8 slices
Paneer – 200 grams
Refined flour – 2 tbsp
Green coriander – 2 tbsp (finely chopped)
Milk – less than 1 cup
Cashews – 10 to 12 (coarsely ground)
Ginger – 1 tsp (paste)
Black peppercorns – ¼ tsp (coarsely ground)
Green chilly – 2 (finely chopped)
Red chilly powder – ¼ tsp
Mango powder – ½ tsp
Coriander powder – 1 tsp
Salt – 1 tsp or to taste
Directions
Getting ready:
1.Break bread slices in a mixture and grind finely to make bread crumbs. Transfer them to a mixing bowl.
2. Grind two more slices for coating the balls later.
Making:
3. In another mixing bowl, add crumbled paneer, followed by salt, coriander powder, mango powder, red chilly powder, finely chopped green chilly, coarsely ground black peppercorns and ginger paste. Mix everything really well.
4. To the bread crumbs add some milk and knead dough. To it then add paneer mixture, followed by green coriander and coarsely ground cashews. Mix everything really well.
5. Now mix some water to refined flour and stir to dissolve lumps. Add some more water to make a batter with thin consistency.
6. Pinch some small portion from the mixture and roll it into round and oval shape.
7. Dip this to the refined flour batter and coat with bread crumbs. Place them on a plate and likewise make balls for the entire mixture.
8. Heat some oil in a wok or pan. When the oil is medium hot, drop 4 to 5 balls and deep fry until golden brown and crispy.
9. Drain out the fried paneer balls on kitchen paper towels to remove excess oil. Likewise fry the rest of the balls as well.
Serving:
10. Serve these tempting and lip smacking paneer bread balls with any Indian dip or chutney like green coriander chutney, mint chutney or tomato ketchup.
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Singhar ji mithai, sev ki barfi banane ki vidhi , sada sev recipe, besan sev ki barfi,
Ingredients for Sev Barfi:
Chickpea Flour - 2 cups (200 gms)
Roasted Mawa - 1 cup (225 gms)
Sugar - 1 cup (200 gms)
Full Cream Milk - 500 ml
Ghee - ¼ cup
Yellow Food Colour - 1 pinch
Almonds - ¼ cup
Pistachios - 1 tbsp
Green Cardamoms - 7
Oil - for frying
How to make Sev Barfi -
1- Take 2 cups of chickpea flour and add 2 tablespoons of clarified butter to it.
2- Prepare a soft dough by adding some water. Knead the dough enough to ensure there are no lumps in it.
3- Set the dough aside for 10 to 15 minutes. In the meantime, chop dry fruits for the barfi.
4- Chop 1/4th cup of almonds and 1 tablespoon of pistachios finely. Take 7 green cardamoms, peel them and grind them till they are coarsely ground.
5- The dough has rested for 10 minutes.
6- Preheat the oil to prepare Sev. Take a sev maker and attach the plate with fine holes in it.
7- Press the machine and spread the Sev around the edges of the wok for frying.
8- Turn the Sev when foam reduces and fry them until they are light brown in colour.
9- Sev has been fried. Now, preheat a pan to prepare the barfi.
10- Add sugar in the pan along with ½ cup of water.
11- We have added ½ cup of water for 1 cup of sugar and will cook it until the sugar dissolves in the water.
12- The sugar has now completely dissolved in water. Add milk and ½ cup of roasted mawa in it.
13- Add 1 pinch of yellow coloured food powder and mix it well.
14- Cook the mixture until it boils.
15- Then crush the Sev and add it in the boiling mixture of milk and mawa.
16- Cook the mixture while stirring continuously on high flame until it has the desired consistency.
17- Add more milk if needed and cook it until it becomes thick again.
18- Add 2 tablespoons of clarified butter in it and cardamom powder and mix them well with it.
19- The mixture for barfi has become thick.
20- Set it aside to cool. Take a plate and place butter paper on it.
21- Spread some clarified butter on it for smoothness. Add crumbled mawa on the mixture after it has cooled.
22- The mixture is ready. We will now freeze it.
23- Spread the mixture evenly on the tray.
24- Garnish with chopped dry fruits and press them in.
25- Leave the barfi to set and then cut.
26- Cut the pieces of your desired size and separate them.
Serving:
1- Store Sev Barfi in the refrigerator and consume it within a week.
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Instant idli recipe, oats idli recipe,oats idli recipe for weight loss, idli variations, idli banane ki recipe, idli chutney recipe, oats idli recipe without sooji
#oatsIdli #IdliRecipe #IdliChutney #WeightLossRecipe
Ingredients for Oats Idli
For Batter:
Oats - जई - 1/2 Cup (50 grams)
Gram Flour - बेसन - 1/2 Cup (50 grams)
Curd - दही - 1/2 Cup
Carrot - गाजर - 1/4 Cup, finely chopped
Capsicum - शिमलामिर्च - 1/4 Cup, finely chopped
Green Chilli - हरी मिर्च - 1-2 finely chopped
Ginger - अदरक - 1 tsp, grated
Salt - नमक - 1/2 tsp
For Tadka:
Oil - तेल - 2 tsp
Mustard Seeds - सरसों के दाने - 1/4 tsp
Curry Leaves - करी पत्ता - 6-7
For Coconut Chana Chutney:
Fresh Coconut - ताजा नारियल - 1/2 Cup, grated
Roasted Chickpea - भुने चने - 1/4 Cup
Salt - नमक - 1/2 tsp
Green Chilli - हरी मिर्च - 2
Lemon - नींबू - 1/2
For Tadka:
Oil - तेल - 2 tsp
Mustard Seeds - सरसों के दाने - 1/4 tsp
Curry Leaves - करी पत्ता - 10-12
Red Chilli Powder - लाल मिर्च पाउडर - 1/4 tsp
Red Chilli - लाल मिर्च - 2
How to make Oatds Idli
1. Mix 1/2 cup of oats, 1/2 cup of besan, and 1/2 cup of curd.
2. Add 3 tbsp of water gradually and mix well.
3. Leave the mixture for 10 mins to puff.
4. To prepare chutney, add 1/2 cup grated narial, 1/4 cup roasted chana, 1/2 tsp salt, 2 green chilies, 1/2 lemon juice, 1/4 cup water, and blend.
5. Heat 2 tsp of oil in a pan to prepare tadka for chutney.
6. Add 1/4 tsp of mustard seeds, 2 red chilies, and 10-12 curry leaves to the hot oil.
7. Turn off the flame and add 1/4 tsp of red chili powder to tadka.
8. Add tadka to the chutney and mix well.
9. Add 1/4 cup chopped carrots, 1/4 cup chopped capsicum, 1 finely chopped green chili, 1 tsp of grated ginger to the batter, and mix well.
10. Mix a little water and 1/2 tsp of salt in the batter.
11. Prepare a vessel and pour 2 or 2.5 cups of water into it.
12. Cover the vessel and boil the water.
13. Grease the plates to steam idli.
14. Add 3/4 tsp of Eno fruit salt to the batter and mix well.
15. Divide the batter into greased plates and place them inside the streaming vessel.
16. Steam the idlis over medium flame for 12 minutes.
17. Take the idlis plates out and allow them to cool.
18. Prepare Tadka and add to idlis.
19 Oats Idlis are ready to be served.
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Special Steamed Idli with stuffing, suji tasty snack recipes, aloo aur suji ka nashta, suji ka crispy nashta, breakfast recipes
#SujiKaNasta #BreadfastRecipe #IdliBombRecipe
Ingredients -आवश्यक सामग्री
For Batter
Semolina सूजी - 1 cup
Curd दही - 2/3 Cup
Spinach पालक - 1 cup chopped
Green Chilli हरी मिर्च - 2 nos
Ginger अदरक - 1/2 tsp grated
Salt नमक- 1/2 tsp
For Stuffing
Oil तेल - 2 tsp
Black Mustard काली सरसों - 1/4 tsp
Cumin Seeds जीरा - 1/4 tsp
Turmeric Powder हल्दी पिसी हुई - 1/4 tsp
Green Chilli हरी मिर्च - 1 no
Ginger अदरक - 1/2 tsp grated
Boiled Potatoउबले आलू - 2 nos
Salt नमक - 1/2 tsp
Red Chilli Powder लाल मिर्च पाउडर - 1/2 tsp
Coriander Powder दनिया पाउडर - 1/2 tsp
Amchoor Powder अमचूर पाउडर - 1/4 tsp
Green Peas ताजा मटर - 1 tbsp
For Tadka
Oil तेल - 2 tsp
Black Mustard काली सरसों - 1/2 tsp
Curry Leaves करी पत्ता - 10 or 12
Turmeric Powder हल्दी पाउडर - 1/4 tsp
Salt नमक - 1/4 tsp
Red Chilli Powder लाल मिर्च पाउडर - 1/4 tsp
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Malpua Recipe, How to Make Malpua, Pushkar Mawa Malpua Recipe, fluffy malpua with rabri,
#Malpua #rajasthanirecipe #indiansweets #rakshabandhanrecipe
Ingredients :
Plain flour (मैदा ) - 1 cup ( 100 gms)
Mawa (मावा ) - 1 cup ( 200 gms)
Sugar (चीनी ) - 1 cup ( 250 gms)
Lukewarm milk (दूध )- 2 cup
Green Cardamom (इलाइची ) - 4
Pistachios (पिस्ता) - 10 to 12
Almonds (बादाम ) - 5 to 6
Ghee (घी ) - for frying
How to make Mawa Malpuas:
1. Take 200gm Mawa and grate it finely.
2. Chop the pistachios and almonds.
3. Also grind green cardamom to make powder.
4. Mix the finely grated Mawa in a mixer jar. Add 1 cup refined flour, Pour 1/2 cup lukewarm milk to it too. Put all these ingredients in a mixer jar to mix and prepare a smooth batter. Add small portions of milk so that the mawa and the refined flour mix well. Batter is ready. Take it out in a bowl. Keep it aside for 15 to 20 minutes, so that it is good and fluffy. To prepare this quantity of batter 1.5 cup milk is used.
5. Now prepare sugar syrup. For that take 1 cup sugar in a vessel, add 1 cup water to it. Cook until the sugar dissolves completely in water. Keep stirring it at regular intervals. Check the sugar syrup. Sugar has dissolved in water. To check if the sugar syrup is ready take 2-3 drops in any bowl, once cooled take syrup between your finger and thumb and stretch apart.If it is gooey in texture. The sugar syrup is ready. We have cooked sugar syrup for 3 more minutes once the sugar melted. Then turn off the flame and place the vessel over a net stand. Also mix cardamom powder into the syrup.
6. 20 minutes are over, the batter is ready. Now to fry the Malpuas heat some ghee in a wok. To check if the ghee is rightly hot, drop small amount of prepared batter into it. If the batter immediately starts floating on the surface the ghee is rightly hot.We need slightly hot ghee for frying the malpua.
7. Drop the batter to make malpuas and keep the flame low while frying. Once the Malpuas are slightly roasted from beneath, flip the side.You can also pour ghee over the malpuas with a ladle so that they can roast from this side as well. Then flip the sides of these malpuas with help of another spatula. Fry the malpuas until they get golden brown in color.
8. Malpuas have turned golden brown in color from the other side as well, take them out from ghee.Take help of two ladles and squeeze out extra ghee from the malpuas like this.Place the fried malpus over a plate. Similarly fry rest of the malpuas as well.
9. Now dip these fried malpuas to the sugar syrup and keep them drenched in sugar syrup for 2 to 3 minutes.Take out these malpuas from the sugar syrup. Squeeze out extra sugar syrup into the vessel and place it on a plate.Also dip the remaining malpuas in the syrup.
Serving :
10. Mawa malpuas are ready to serve and taste super delicious. Take out the malpuas ina a plate. Garnish the sumptuous Mawa Malpua with pistachios and almond shavings and satisfy all your sweet cravings.
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Til aur moongphali ke laddu, Peanut and Sesame Seeds Laddu, til ke laddu banane ki vidhi,
#Tilkut #TilLaddu #TilPeanutLaddu
Ingredients for Til peanuts Laddu
White Sesame Seeds- 1 cup (150 grams)
Peanuts- 1 cup (175 grams)
Almonds- ½ cup (80 grams)
Ghee- ½ cup (100 grams)
Boora- 2 cup (280 grams)
Cardamom- 1 tsp
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Gujiya Recipe in Hindi, Suji Mawa Gujiya, Sooji Gujiya, Gujiya Banane ki vidhi, Gujiya Banane ka tarika, Gujiya Kaise banaye
Ingredients for Mawa Gujiya
Plain Flour (मैदा ) - 2 cups ( 250 gms)
Ghee (घी ) - 1/4 cup ( 60 gms)
Mawa (मावा ) - 1/2 cup ( 125 gms)
Semolina (सूजी ) - 1/3 cup ( 60 gms)
Boora (बूरा ) - 3/4 cup ( 150 gms)
Almonds (बादाम) - 10 to 12 (finely chopped )
Cashew nuts (काजू ) - 10 to 12 (finely chopped)
Grated Dry coconut (सूखा नारियल ) - 1/3 cup
Raisins (किशमिश ) - 1 tbsp
Green Cardamoms (इलाइची ) - 6 to 7
Black pepper (काली मीर्च ) - 10 to 11 (coarsely grounded)
Nutmeg (जायफल ) - 1/2
Ghee (घी ) - For frying
How to make Sooji Mawa Gujiya :
1. Take Plain flour in a mixing bowl, make a hollow pit in it, add ghee (moen)to it, mix well with hands. Add lukewarm water in small portions and knead stiff dough.Cover and keep it aside for 20 to 25 minutes to set.
2. For stuffing, heat pan, add 2 tbsp ghee to it as ghee melts add semolina to it, Stir and roast it, until golden brown. Keep flame medium.
3. Take boora in a bowl, take out semolina, pour over the sugar. Roast dry fruits, such as cashews, almonds for a few minutes. Keep in the same bowl as sugar.
4. Slightly roast grated coconut, in hot pan for half a minute. Keep in same bowl.
5. Crumble and add mawa to the pan, stir and roast, till it changes color. Keep flame medium.
6. Add raisins to the bowl, take cardamoms coarsely grind them and add, grind black pepper as well, add and grate a nutmeg over it. Mix all ingredients well.
7. Meanwhile dough is ready, knead it a bit.Divide dough into 2 parts, make a log, break lumps.
8. Lift dough lump, press and make round dough ball, like a peda. Roll it out thin from the edges with 3 to 4 inch in diameter.
9. Take the gujiya mould, keep the poori over the mould so that, the lower part of it comes above.
10. Put stuffing in the poori, grease edges of poori with water. Close the mould. Press well on the edges. Remove extra dough.
11. Open the mould, take out gujiya keep in a plate. Likewise roll out , stuff and prepare all gujiyas. Keep in plate.
12. Heat ghee to fry the gujiyas, keep it medium hot. Put one gujiya to fry and check, when frying reduce flame.
13. Put as many gujiyas as they fit in the wok. Once roasted from beneath, flip them. Stir and fry until golden brown from both sides, Keep flame medium low.
14. Lift the gujiya in ladle. Take out from the wok, keep in plate, Fry all Gujiyas likewise.
Serving :
15. Sumptuous, Sooji mawa gujiya's are ready As the gujiyas cool down, keep in an air tight container, and relish it for 15 days.
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Easy bhakarwadi, quick bhakarwadi, મિની ભાકરવડી, bhakarwadi recipe step by step,
#Bhakarwadi #Namkeen #MiniBhakarwadi
Ingredients for Mini Bhakarwadi
Refined Flour- 1 cup (125 gms)
Chickpea Flour- 2 tbsp (20 gms)
Sweet Tamarind Chutney- 2 tbsp
Dessicated Coconut- 1 tbsp
Sesame seeds- 1 tbsp
Sugar- 2 tsp
Coriander powder- 1 tsp
Fennel Powder- 1 tsp
Red Chili Powder- 1/2 tsp
Cumin Seeds- 1/2 tsp
Turmeric Powder- 1/4 tsp
Ginger powder- 1/4 tsp
Garam Masala- 1/4 tsp
Salt- 3/4 tsp (to taste)
Carom Seeds- 1/8 tsp
Oil- for frying & 2 tbsp
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Rasaj ki kadhi, How to make rasaje, Rasaje banane ki recipe, Traditional recipe of Bhaghelkhand, Besan pitore ki kadhi, Rasaje ki sabji
#KadhiRecipe #RasajRecipe #RasajeKiKadhi
Ingredients
Ingredients for Rasaj
Chickpea Flour बेसन - 1/2 cup
Salt नमक - 1/4 tsp
Cumin seeds जीरा - 1/4 tsp
Turmeric Powder हल्दी पाउडर - 1/4 tsp
Oil for frying - तेल तलने के लिये
Ingredients for Kadhi
Chickpea Flour बेसन - 1/2 cup tb
Curd दही - 1 cup
Oil तेल - 1 tbsp
Cumin Seeds जीरा - 1/2 tsp
Fenugreek Seeds मेथी दाना - 1/2 tsp
Asafoetida हींग - 1/2 pinch
Ginger paste अदरक पेस्ट - 1/2 tsp
Green Chilli हरी मिर्च - 2-3 nos
Red Chilli लाल मिर्च - 2-3 nos
Turmeric Powder हल्दी पाउडर 1/2 tsp
Salt नमक - 1.5 tsp
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Dal Moradabadi recipe, Moradabad famous chaat recipe, moong dal ki chaat recipe
#ChaatRecipe #MoongDalRecipe
Ingredients for Dal Muradabadi
Moong Dal - 1 cup (200 grams)
Salt - 1 tsp
Asafoetida - less than 1/2 pinch
Butter - 2 tbsp
Green Coriander dip - 3 to 4 tbsp
Papadi - 4 to 5
Ginger (chopped) - 1/2 inch
Lemon - 1
Dry Red Chilli - 4
Cumin powder - 1 to 2 tsp
Garam masala - 1 to 2 tsp
Black salt - 1 to 2 tsp
Chat masala - 1 to 2 tsp
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