AroundTheKitchen

INGREDIENTS : MAIDA - 1 & 1/2 cup BAKING POWDER - 1 tsp SALT - a pinch CURD - 1/2 cup OIL - 1/2 cup SUGAR - 1 cup VANILLA ESSENCE - 1/4th tsp METHOD: In a bowl, take desired amount of tutti frutti and coat the tutti frutti with 2 tbsp of maida and keep it aside, in another bowl, add maida, baking powder and salt and combine everything well together, in a separate bowl, add curd, oil and sugar and combine everything well together, now add  the wet ingredient mixture to the dry ingredients and add vanilla essence and combine until it forms into a thick batter, now add the maida coated tutti frutti into the cake batter and combine the tutti frutti with the batter, grease the cake mould well and add the cake batter in the cake mould, tap the cake mould to release air bubbles, preheat the cooker for 10 mins  place the cooker plate inside the cooker, remove the ring from the cooker lid and cooker whistle too, now place the cake mould in the pressure cooke

Delicious and moist, flavoured with orange, this cake recipe is decadent and simple to make! INGREDIENTS: MAIDA - 1 cup CORN FLOUR - 3 tbsp BROWN SUGAR - 1/2 cup SALT - a pinch BA;KING SODA - 1 tsp  BAKING POWDER - 1/2 tsp ORANGE JUICE - 1 & 1/2 cup OIL - 1/3rd cup VINEGAR - 1 tbsp VANILLA ESSENCE - 1/4th cup ORANGE ZEST - 1 tbsp FOR ORANGE SYRUP : ORANGE SYRUP - 1 tbsp ORANGE ZEST - 1 tsp SUGAR - 3 tbsp METHOD: In a bowl add all the dry ingresients; maida, corn flour, brown sugar, a pinch of salt, baking soda and baking powder, mix all the dry ingredients well together, now in another bowl, mix all the wet ingredients: orange juice, oil, vinegar, vanilla essence and orange zest, mix wet ingredients well together and then add the dry ingredients to the wet ingredients, add the cake batter to a greased baking mould bake the cake for 25/30 mins at 180 degree, or you can also bake the cake in pressure cooker for 35/40 mins on medium to hig

This is an easy and simple cake recipe, which is eggless and there is no use of curd or milk in this. INGREDIENTS: MAIDA/FLOUR - 1 cup SUGAR - 3/4th cup/more (according to your sweetness) COCOA POWDER - 1/4th cup BAKING POWDER - 1 tsp OIL - 1/2 cup Water - 1 cup (room temperature) METHOD: Pre-heat the oven at 180 degrees for 10 mins In a bowl, add MAIDA, SUGAR, COCOA POWDER & BAKING POWDER (dry ingredients) mix all the dry ingredients well together, now add OIL & WATER (wet ingredients) into our dry ingredients mixture and combine well together into a cake batter, the consistency of the cake batter should be thick, now grease the cake tin with oil & flour/butter paper, pour the cake batter on the cake tin bake the cake at 180 degree for 30/35 mins, until a tooth pick comes out clean, OUR MOIST AND DELICIOUS EGGLESS CHOCOLATE CAKE IS READY!!

INGREDIENTS TO MAKE CHOCO CHIP COOKIE : BUTTER - 80 grams SUGAR - 3/4th cup MAIDA/FLOUR - 2 cups BAKING POWDER  - 1/2 tsp CHOCO CHIPS - as required METHOD: Preheat the oven for 10 mins on 180 degree, In a bowl, add butter and sugar, mix butter and sugar together until it becomes light in colour and texture, now add maida/flour and baking powder, mix until well combined and makes a dough like texture, add choco chips and mix now make small balls from the dough and place it on the baking tray  add choco chips on the top of the dough and press lightly, bake the cookies for 15/18 mins on 180 degree. OUR CHOCO CHIP COOKIES ARE READY TO SERVE!!!

                                              Gajar ka halwa -    गाजर का हलवा    INGREDIENTS: CARROTS (grated) - 3 cups GHEE - 2 TBSP SUGAR & CARDAMOM POWDER - 5 TBSP WATER - 2 TBSP METHOD: In a pan, heat 1 tbsp of ghee, once the ghee is melted, add grated carrots, cook for 4/5 mins on low-medium flame until the raw smell from carrots go away, after 4/5 mins, add 2 tbsp of water or milk & sugar and cardamom powder, mix everything well together cover with a lid and cook for another 3/4 mins, after 3/4 mins, add 1 tbsp of ghee and mix well now cook the halwa until the mixture turns a little dry, once the mixture looks dry, switch off the flame and garnish it with dry fruits of your choice, GAJAR KA HALWA IS READY TO SERVE!!  

SPICY & SWEET TO TASTE, SPICY PAYASA/KHEER RECIPE INGREDIENTS: COCONUT - 1 whole  RED CHILLI - 3/4 ONION - 1/2 CINNAMON - 3 SMALL CARDAMOM - 3/4 BLACK PEPPER - 3/4 CUMIN - 1 TSP RICE FLOUR - 1 & 1/2 CUP JAGGERY - 1 CUP SUGAR - 1/4th CUP SALT METHOD: In a blender, put chopped coconut and blend it coarsely, keep 2 tbsp shredded coconut aside, add RED CHILLI, ONION, CINNAMON, CARDAMOM, BLACK PEPPER, CUMIN & WATER accordingly and blend it into a thick paste, now, remove the coconut paste into a strainer and remove the coconut milk from it, keep the coocnut masala milk aside, in another pan, add 2 cups of water, 1/2 tsp salt and bring it to a boil, add 2 tbsp of SHREDDED COCONUT & 1 CUP RICE FLOUR, mix everything well together until it forms into stiff dough, let it cool down and make small dough balls form it, steam the rice balls for 5 mins on high flame, now for final step,  in another pan, boil 1 cup of water, in a bowl add 1/2

quick and easy palak paneer recipe and is equally delicious to taste INGREDIENTS:  PALAK - 1 BUNCH PANEER - 150 GRAMS ONION - 2 BIG GREEN CHILLI - 2/3 GARLIC - 15/20 GINGER - 1/4th BUTTER/OIL  AMCHUR POWDER - 1 tbsp WATER - 1/2 CUP SALT METHOD: In a pan, cook palak leaves for 2 mins on medium flame, until reduced in size, after 2 mins, let it cool down and blend it into puree, in another pan, add 2 tbsp butter/oil add sliced onion and saute for 2 min on medium flame, add slit green chillis, garlic and ginger and saute for 4/5 mins, after 4/5 mins, let it cool down and blend it into thick paste, in the same pan, add 1 tbsp butter/oil add the palak puree and saute for 2/3 mins in medium flame, now add onion paste and mix well, now add salt according to taste and amchur powder mix well and saute for another 2 mins add 1/2 cup water to adjust the consistency of the gravy and mix well, add paneer cubes and cook for another 2 mins, PALAK PANEE

this is a quick and easy vegetable pulao recipe, easy to make and can be made instantly at home. INGREDIENTS: Rice (cooked) - 3 cups Ghee - 1 tbsp Fennel seeds - 1 tbsp Cashews - 10/12 Cinnamon - 3 Cardamom - 3 Cloves - 4 Nutmeg powder - 2 pinch Green chilli - 2 Bay leaf -1 Green peas (par boiled) - 1/2 cup Carrot (par boiled) - 1/2 cup beans (par boiled) - 1 cup Salt - 1/2 tsp YOUTUBE VIDEO :  METHOD: In a pan, heat 1 tbsp of Ghee, after the ghee is hot enough, add bay leaf, add fennel seeds and roast for 30 seconds, add cinnamon, cardamom and cloves, add cashews and roast for 1 min, add green chilli, now add all the vegetables & salt and roast for another 1 min, after 1 min, add 1 cup of rice and mix well, after mixing the rice add the rest of the rice and mix well, cover the pan for 2 mins on low flame, after 2 mins, add nutmeg powder and mix again, Vegetable Pulao is ready to serve!

Healthy Ondegala or Brahmi leaves chutney recipe, made with ondelaga or brahmi leaves. Healthy to eat and is delicious as well. INGREDIENTS: Brahmi Leaves - 1 cup Coconut - 1/4th cup Cumin seeds - 1 tsp Garlic - 3 Lemon Juice - 1/2 tsp Green Chilli - 1 or more Jaggery - 1 tsp Salt - 1/2 tsp YOUTUBE VIDEO:  METHOD: In a mixer, add chopped brahmi leaves, add coconut, cumin seeds, green chilli, jaggery, salt, garlic and lemon juice now, add 3-4 tbsp water and blend into thick paste like consistency healthy BRAHMI LEAVES / ONDELAGA CHUTNEY recipe is ready to serve.

HEALTHY AND DELICIOUS TO EAT DRY FRUITS LADOO RECIPE YOUTUBE VIDEO :  METHOD: in a pan, add 1 tbsp ghee, once the ghee is hot enough, add chopped figs, chopped apricots, chopped raisins and chopped dates, roast and keep mixing for about 7-8 mins until all the mixture turns mushy in texture, once the mixture is soft and mushy, turn off the flame and set it aside to cool down, now, in a blender, add bengal gram, peanuts, almonds cashews and walnuts, blend it into a coarse powder, now in another pan, roast khas khas for 1 min and set it aside to cool down now, after the dry fruit mushy mixture cool down, add 3 tbsp of jaggery and mix everything well together, now add the powdered nut mixture and combine everything well together, start making ladoo from the mixture and coat it with khas khas DRY FRUIT LADOO IS READY,

easy and simple way to make rice rava at home YOUTUBE VIDEO : take 2 cups of raw rice, wash the rice twice or thrice with water, remove the water and set the rice to dry, this takes around 2 hours to completely dry, once the rice is completely dried out, put the rice into the blender and grind it coarsely, DO NOT GRIND IT COMPLETELY INTO A FINE POWDER , RICE RAVA is ready and can be stored for months to be used.

Quick and easy to make breakfast recipe INREDIENTS: EGG/अंडा                              -  1 oil/तेल                                   - 1 tbsp mustard seeds/rai/राइ       - 1/2 tsp onion/प्याज                           - 1 small curry leaves/कड़ी पत्ता         - 5/6 green chillies/हरी मिर्च         - 1 tomato/टमाटर                      - 1/2 turmeric powder/हल्दी        - 1/2 tsp salt/नमक METHOD: in a pan, add 1 tbsp oil let the oil heat and then add, 1/2 tsp of mustard seeds let the mustard seeds splutter and then add 1 chopped onion, saute the onions for 1 min and then add  curry leaves (optional) add salt and mix add finely chopped green chillies or red chilli powder, add 1/2 tsp of turmeric powder, add 1/2 chopped tomato, saute for 2 mins and then add 1 whole egg mix until cooked for 2 mins

rava coconut ladoo made with rava also known as semolina and desiccated coconut INGREDIENTS: RAVA - 2 CUPS DESICCATED COCONUT - 1 CUP GHEE - 1/2 CUP SUGAR - 1 CUP CARDAMOM - 4 CASHEWS RAISINS METHOD: In a pan, add 1 tbsp ghee, Once the ghee is hot enough, add cashews and roast them for 2/3 mins on medium flame, until light brown in colour, now, add 2 cups of rava, and roast the rava for 4 to 5 mins on medium flame after 2 mins of roasting the rava, add 2 tbsp of ghee mix well and roast for another 2 mins, until the rava turns aromatic and light brown in colour, switch off the flame after 4/5 mins and set it aside to cool down do not completely cool down the rava,  now add desiccated coconut, cashews and raisins, add sugar and cardamom powder mix everything well together now, add 1 tbsp milk to 1/4th part of the rava mixture and combine everything well together now start making ladoo if the ladoo does not holds its shape, and the mixture feels d

Coconut ladoo नारियल लाडू, delicious recipe made with desiccated coconut  INGREDIENTS: Desiccated coconut - 2 cups Condensed milk - 6 tbsp Rose syrup - 2 tbsp METHOD: This recipe is instant and easy to make dry roast the coconut for 30 seconds on medium flame add condensed milk and rose syrup for the colour  mix everything well together until well combined. set it aside to cool down once the mixture has cooled down, start making ladoos Our delicious rose coconut ladoo are ready to serve.

besan laddu made from besan or gram flour INGREDIENTS: BESAN - 1 CUP GHEE - 1/2 CUP SUGAR - 3/4TH CUP CARDAMOM - 4 METHOD:  Heat the pan on low flame,  add 1 cup of besan and dry roast for 1 mins  the colour of the besan will turn light brown in colour, after roasting the besan for 15 mins, add 1/2 cup of ghee mix well and roast this for minimum 30 mins on low flame, till it turns aromatic and dark in colour, after 30 mins, set the mixture aside to cool down, once the mixture is cooled down, add sugar powder (grind sugar and cardamom together into powder) combine everything well together after sugar gets mixed, make laddus, if your laddu does not holds its shape, set it aside for another 15 mins, our delicious BESAN LADDU is ready to serve.

The only ingredient you need is fresh coconut. This is easy to use and easy to store, and can be used upto 1 month if stored properly. METHOD: break the coconut into 2 parts. now place the coconut in the fridge for 10-15 mins, after 15 mins, hit the outer shell of the coconut with a big knife or stone, now, insert the knife into the sides of the coconut,  now the coconut will easily come out of its shell, scrape the brown outer surface of the coconut, after scraping the coconut, cut it into pieces, after cutting the pieces, put it in the mixer and blend to 30 to 30 seconds, Now, heat the pan on medium flame transfer the coconut from the mixer onto the pan, dry roast the coconut for 15 mins on low flame, after 15 mins, the colour of the coconut will turn dry and the colour will change slightly, Our desiccated coconut is ready and can be stored for upto a month in fridge.

INGREDIENTS : Milk - 2 cups Sugar - 1 cup METHOD: In a pan, add Sugar and Milk Keep the gas flame on Low-Medium flame keep stiring for about 15 mins on medium flame also, keep scraping the sides of the pan and mix it with the milk and keep stiring after the colour of the mixture changes slightly, turn the gas flame on high flame for 30 seconds. after 30 seconds turn off the flame the consistency of the mixture will neither be too thin or too thick now set aside the pan and let the mixture cool down, after the mixture is cooled down the consistency of the mixture will thicken up and we will have the perfect condensed milk consistency Use this condensed milk in any desert recipe instead of sugar!! HAPPY COOKING!! 2 CUPS OF MILK - 1 CUP OF SUGAR WILL GIVE MAKE 1 CUP OF CONDENSED MILK IF YOU WANT MORE QUANTITY OF CONDENSED MILK, DOUBLE THE QUANTITY OF THE INGREDIENTS.

INGREDIENTS: Sweet Potato / शकरकंद - 2 Desiccated Coconut - 1 cup Cashew / काजू  - 10/12 Raisin / किशमिश  Sesame / टिल - 4 tbsp Poppy seeds / खसखस - 4 tbsp   Sugar / चीनी - 1 cup Salt / नमक  Corn flour/Arrowroot powder / अरारोट पाउडर    Water / पानी  Milk / दूध    METHOD: Steam the sweet potato until fully cooked and soft, after the sweet potato is fully cooked, let it cool down, once the sweet potato is cooled down, grate the sweet potato now add salt and arrowroot powder mix well and add little water to form dough  after it is well combined and formed into dough like texture keep it aside, For the Filling, dry roast Cashews, Sesame seeds and poppy seeds in another pan, add 1 tsp ghee after the ghee is melted, add desiccated coconut and roast it for 1 min after the coconut is well roasted, add roasted sesame seeds, poppy seeds, cashews and raisins, now add sugar and mix well until the sugar is dissolved and well combined, once, the su

  INGREDIENTS: Sabudana / साबूदाना  - 1 cup (soaked for 2-3 hours) Milk / दूध - 1/2 liter Ghee/घी  Sugar / चीनी - 4 tbsp Cardamon powder /  इलायची - 1 tsp Cashew / काजू  Raisin/ किशमिश  METHOD: In a pan, add ghee once the ghee is hot enough, add cashew roast until light brown in colour once the cashew gets light brown in colour, remove and keep aside In a pan, add Milk  bring the milk to a boil on low-medium flame after the milk gets boiled, add sabudana/sago mix and keep cooking it for 4/5 mins after 4/5 mins, the sabudana/sago gets transparent now, add sugar and mix well after the sugar is well combined, add cashew or any other dry fruit of your choice, add raisins and mix well cook the kheer for another 2 mins now, switch off the flame and OUR SABUDANA KHEER IS READY TO SERVE!! if you want the consistency of the kheer more thick, cook the kheer for another 2-3 mins. FOR MORE SUCH RECIPES FOLLOW US ON OUR YOUTUBE CHANNEL - "Ar

INGREDIENTS: Sabudana/साबूदाना  - 1 cup Peanut powdered/शेंगदाना - 3 tbsp Jeera/जीरा - 1 tsp Green Chilli/हरी मिर्च  - 2 Curry leaves/कड़ी पत्ता - 5/6 Sugar/चीनी - 3 tsp Salt/नमक - 1/2 tsp Lemon Juice/निम्बू का रस - 1/2 Method: Soak Sabudana overnight or atleast for 8 hours ( 1 cup sabudana soaked in 1/2 cup of water), in a bowl, add sabudana, powdered peanut and salt, mix well together heat a pan on medium flame and add  some oil/ghee, once the ghee/oil is hot enough, add jeera, let the jeera splutter,  add finely chopped green chilli, add curry leaves (optional) once these are all roasted, low the flame and add the sabudana and peanut mixture into the pan, mix everything well together, add sugar (optional),  cover with a lid for 30 seconds, after 30 seconds, turn off the flame and add lemon juice and our SABUDANA KHICHDI is ready to serve.

INGREDIENTS: Sabudana/साबूदाना वडा - 1 cup Boiled Potato/बटाटा - 1 Green Chilli/हरी मिर्च - 2 Peanut powdered/शेंगदाना - 3 tbsp Sugar/चीनी - 1 tsp Salt/नमक - 3/4th tsp Lemon Juice/निम्बू का रस  - 1 tsp Jeera/जीरा - 1 tsp METHOD: Soak the sabudana overnight. ( 1 cup sabudana soaked in 1/2 cup water), In a bowl, take 1 cup of sabudana add boiled and mashed/grated potato, add finely chopped green chillies add peanut powder (peanuts are first roasted and the powdered) add sugar and salt, add lemon juice  and finally add jeera mix everything well together once everything is well combined, make small vada heat oil in a pan to deep fry, once the oil is hot enough, fry the vada until golden brown in colour once the vadas are golden brown in colour, our Sabudana vada is ready to serve.

INGREDIENTS: BAJRA FLOUR/बाजरा - 1 cup RICE BATTER/चावल   - 1 cup SALT/नमक                   - 1 tsp WATER/पानी                 - as required to form batter. METHOD: IN A CONTAINER, ADD BAJRA FLOUR, ADD WATER, AROUND 4-5 TBSP, KEEPING STIRING UNTIL IT FORMS A SMOOTH PASTE LIKE CONSISTENCY, ADD WATER, IF NEED AND STIR TO AVOID LUMPS ONCE THE BAJRA FLOUR AND WATER IS WELL COMBINED, ADD THE RICE BATTER AND MIX WELL FINALLY, ADD 1 TSP SALT OR ACCORDING TO YOUR TASTE, THE BATTER IS READY NOW, TO MAKE DOSA, HEAT A TAWA, SPRINKLE WATER ON THE TAWA ONCE THE TAWA IS HOT ENOUGH, GREASE THE TAWA WITH OIL/GHEE, POUR GENEROUS AMOUNT OF THE BATTER ON THE TAWA, IF YOU LEAVE SOME SPOTS, POUR SOME EXTRA  BATTER ON THE REMAINING PATCHES APPLY SOME OIL/GHEE OVER THE DOSA ONCE THE DOSA LEAVES THE SIDES OF THE TAWA, THE DOSA IS COOKED DOSA IS READY TO SERVE FOR MORE SUCH RECIPES, FOLLOW US ON OUR YOUTUBE CHANNEL   -  " AroundTheKitchen" 

INGREDIENTS: Rava/रवा - 1 cup Ghee/घी  - 1/2 cup Milk/दूध  - 2 cups Water/पानी  - 1 cup Kesar/केसर - as required Sugar/चीनी - 1 cup/more according to taste Chironji/चिरोंजी - 2 tbsp Cardamom powder/इलाइची पाउडर - 1 tsp METHOD:  In a pan, dry roast rava for 2 mins on medium flame after roasting the rava, keep it aside In another pan, heat 3/4th cup of Ghee once the ghee is hot, add the roasted rava and mix well, mix well for 4/5 mins on medium flame until the colour of the rava changes into light brown, once you see the colour of the rava is light brown in colour, add Milk and stir until well combined, also add the kesar (which was soaked in milk)  once the mixture is well combined, add Sugar and mix well, Now add Chironji (optional) and mix well, Cover with a lid for 2/3 mins and cook it on medium flame, after 2/3 mins remove the lid and add Cardamom powder and mix well OUR SEERA IS READY TO SERVE! if you liked our recipe then tune into our Youtu

INGREDIENTS: GHEE/BUTTER - 2 tbsp MILK - 1/2 cup MILK POWDER - 1 cup METHOD Heat a pan, add 2 tbsp of GHEE/BUTTER add 1/2 cup of MILK and 1 cup of MILK POWDER milk everything well together, until well combined, keep mixing the mixture on low flame for 4-5 mins after 5 mins our instant mawa/khoya is ready to use.

INGREDIENTS: MAWA - 1 CUP SUGAR - 3 TSP OR 1/2 CUP (IF MAWA IS NOT SWEET) METHOD: In a container, add 1/2 cup of mawa, few drops of yellow food colour and 1 and 1/2 tsp of sugar  mix all the ingredients well together, until the colour and sugar are well combined into the mawa, add 1/2 cup of mawa, few drops of red food colour and 1 and 1/2 tsp of sugar  again mix all the ingredients well together, until the colour and sugar are well combined into the mawa, in a modak mould, sprinkle some sugar powder on the modak mould, so that the mawa does not sticks to the mould, take small amount of the mawa mixture and stuff it into the modak mould, repeat the same process for the rest of the mawa mixture. OUR QUICK, EASY AND INSTANT MAWA MODAK RECIPE IS READY!!

                                                                              INGREDIENTS: FOR STUFFING : COCONUT - 2 CUPS JAGGERY - 1 CUP CARDAMON POWDER - 1 TBSP POPPY SEEDS - 2 TBSP TO PREPARE STUFFING: heat a pan, add 2 cups of freshly grated coconut dry roast coconut for a min on medium flame, add 1 cup of JAGGERY keep stirring till the jaggery melts, once the jaggery is all melted and combined with the coconut add 1 tbsp of cardamon powder and 2 tbsp of POPPY SEEDS, mix everything well together and turn of the flame and keep it aside FINAL STEP: heat a pan and add 1 cup of water, 4 tbsp of milk, 1/4th tsp of salt  let it come to a boil and add 1 cup of rice flour mix until it forms crumbly in texture switch off the flame and cover it with a lid for 10 mins and keep it aside, after 10 mins transfer the mixture on to a plate start kneading into a dough with some oil/ghee once the dough is ready start making modak <iframe sty

INGREDIENTS: FOR MASALA PASTE: Coconut/नारियल                -  1 CUP OR HALF COCONUT धनिया/Coriander powder   -  2 TSP जीरा/Jeera Powder             -  1 TSP राइ/Mustard Seeds             - 1/2 TSP मेथी दाने/Methi Seeeds       - 8/10 हल्दी/Turmeric                   - 1/2 TSP लसुन/Garlic                        - 3/4 लाल मिर्च / Red Chilli          - 3/4 GRIND ALL THE ABOVE PASTE IN A BLENDER INTO A FINE PASTE BY ADDING 2 TBSP WATER TO IT. FINAL STEP: तेल/OIL                          - 1 TBSP राइ/Mustard Seeds         - 1/2 TSP प्याज/ ONION                - 1/2 ONION कड़ी पत्ता / Curry Leaves - 7/8 उरद दाल / Urad Dal        - 2 TBSP पानी / Water                    - 3 CUPS नमक / Salt                      - TO TASTE गुड़ / jaggery                   - 1 TBSP इमली / tamrind                - 1/2 TSP इडली / IDLI                  - ACCORDINGLY METHOD: HEAT 1 TBSP OIL IN A PAN AFTER THE OIL IS HOT ENOUGH, ADD 1/2 TSP MUSTARD SEEDS ONCE THE MUS

INGREDIENTS: FOR DOUGH: MAIDA/ALL PURPOSE FLOUR - 2 CUPS RAVA/SEMOLINA - 2 TBSP SALT- 1/2 TSP OIL - 1 TBSP WATER - AS PER REQUIRED TO KNEAD THE DOUGH FOR STUFFING: CORIANDER POWDER/धनिया पाउडर CUMIN/JEERA POWDER/जीरा पाउडर RED CHIILI/लाल मिर्च पाउडर FENNEL POWDER/सौंफ पाउडर AMCHUR POWDER/आमचूर पाउडर GARAM MASALA/गरम मसाला BLACK PEPPER/काली मिर्च SALT/नमक JAGGERY SYRUP/गुड़ METHOD: To make the dough, add 2 cups of maida in a container, add 2 tbsp of rava, rava makes the kachori crispy, add 1/2 tsp salt and 1 tbsp of oil to the flour now, add water accordingly to knead the dough the dough should be stiff and not soft once the dough is kneaded, apply some oil on the dough cover the dough for 15 mins and leave it aside To make the stuffing, take 1 cup of channa dal, soak the dal for 15/20 mins drain the excess water after soaking and boil the dal for 2 mins on high flame, now, grind the dal in a blender coarsely once the

INGREDIENTS: COCONUT - 1 CUP GINGER - 4 SMALL PIECES GARLIC - 4 URAD DAL (ROASTED) - 1 TBSP GREEN CHILLI - 2 SALT        FOR TADKA: OIL - 1 TBSP MUSTARD SEEDS - 1 TSP RED CHILLI - 1 CURRY LEAVES - 5/6 METHOD: FOR CHUTNEY: -  In a Mixer, add COCONUT add GINGER & GARLIC CLOVES add URAD DAL (ROASTED) add Green Chillies and finally add salt according to your taste FOR TADKA:- heat 1 tbsp oil add 1 tsp MUSTARD SEEDS once the mustard seeds starts spluttering, add 1 RED CHILLI, finally add CURRY LEAVES, AND POUR THE TADKA OVER THE CHUTNEY. OUR CHUTNEY IS READY TO SERVE WITH IDLI/DOSA! FOR MORE SUCH RECIPES FOLLOW US ON AroundTheKitchen ON OUR YOUTUBE CHANNEL!

INGREDIENTS: RICE - BOILED/KERALA RICE - 3 CUPS SALT - 1 TSP WATER - AS REQUIRED METHOD: 1 . WASH AND SOAK RICE FOR 6 TO 7 HOURS 2. AFTER 6/7 HOURS, GRIND THE SOAKED RICE INTO A FINE PASTE WITH 1/2 TSP         SALT 3. AFTER GRINDING THE RICE MIXTURE - (THICK IN CONSISTENCY) 4. HEAT A PAN AND ADD THE RICE PASTE 5. ADD 1 CUP WATER AND MIX UNTIL WELL COMBINED AND THICK  6. MAKE SMALL CYLINDRICAL SHAPE OUT OF THE MIXTURE 7. HEAT A STEAMER AND PLACE THEM & COOK FOR 15 MIN   8. AFTER 15 MINS  9. TAKE A SEV MAKER AND PLACE THE STEAMED BALLS IN IT