Cravers Recipe

INTRODUCTION: Delighting the taste buds with its crispy texture and flavorful ingredients, palak pakoda is a beloved Indian snack that beautifully blends the goodness of spinach with aromatic spices. Bursting with enticing flavors and a satisfying crunch, this dish holds a cherished place in the realm of Indian street food and homemade treats. Whether as a tea-time indulgence or a party snack, palak pakoda never fail to entice with their irresistible appeal. Let's dive into crafting this delightful recipe that brings together simplicity and taste in every bite. INGREDIENTS: Spinach - 70g, washed and roughly chopped Oinion - 1 small(45g), sliced Gram flour - 75g Green chilli - 1no, finely chopped Ginger - 1 teaspoon, minced Ajwain - 1/4 teaspoon Red chilli powder - 1/2 teaspoon Turmeric powder - 2 pinches Asafoetida - 1 pinch lemon juice - 1 teaspoon water Salt to taste Oil for deep frying DIRECTIONS: Prepare the Pakoda Mix: In a mixing bowl, add the chopped spinach, sliced onion,

INTRODUCTION: Nawabi Chicken Curry is a regal and flavorsome dish that brings together a rich blend of spices, tender chicken, and a luxurious cashew-based gravy. This recipe is a culinary journey that combines traditional Indian spices with a touch of elegance. Follow the simple steps below to create this Nawabi delight in your own kitchen. INGREDIENTS: Chicken - 500 g Cashew nuts - 10 no. Fried onion - 2 medium Dessicated coconut - 1 tablespoon Green cardamom - 3 no. Milk - 65ml Curd - 25g Ginger garlic paste - 1 tablespoon Green chilli - 3 no, slit Coriander leaves - 1 tablespoon Turmeric powder - 1/4 teaspoon Red chilli powder - 1 tablespoon Coriander powder - 1 teaspoon Cumin powder - 1/2 teaspoon Black pepper powder - 1/2 teaspoon Garam masala - 1 teaspoon Lemon juice - 1 tablespoon water - 150ml Salt to taste Oil - 4 tablespoons   DIRECTIONS: 1. Prepare Cashew Paste: In a blender, combine cashew nuts, desiccated coconut, green cardamom, and milk. Blend into a fine paste and tran

INTRODUCTION: Tzatziki Sauce is a delightful and versatile condiment that adds a burst of freshness to salads, wraps, or even as a dip. Made with a base of thick curd, crisp cucumber, and a blend of aromatic herbs and spices, this sauce is a must-have in your culinary repertoire. Let's dive into the easy-to-follow recipe that will elevate your salads to a whole new level.   INGREDIENTS: Curd (Greek yogurt works well) - 150g Cucumber - 100g, grated   Garlic cloves - 2 nos, minced  Mint leaves - 1/2 tablespoon, finely chopped Coriander leaves or dill leaves - 1/2 tablespoon, finely chopped Red chilli powder - 1/2 teaspoon (adjust to taste) Chaat masala - a pinch Lemon juice - 1 tablespoon Salt, to taste DIRECTIONS: Peel and grate the cucumber. To avoid excess moisture, squeeze out the water from the grated cucumber using a clean kitchen cloth or paper towel. Using the kitchen cloth or paper towel,  squeeze out the water from the curd. Skip this step, if you are using Greek yogurt. In

INTRODUCTION: Indulge your taste buds in the exotic flavors of our Tender Coconut Halwa! This delectable dessert combines the richness of tender coconut with the sweetness of sugar, creating a heavenly treat that will leave you craving for more. Follow these simple steps to recreate this mouthwatering delicacy in the comfort of your kitchen.  INGREDIENTS: Tender Coconut Water - 350 ml Tender Coconut Pulp - 100g (approx) Ghee - 6 tablespoons Corn Starch - 100g Sugar -  150g Cardamom Powder - 1/4 teaspoon Water - 100ml Cashew Nuts - 8 no DIRECTIONS: In a bowl, mix corn starch with tender coconut water to create a smooth slur. Set aside for later use. Chop the tender coconut pulp into small, square-sized pieces. This will add delightful texture to your halwa. Heat 2 tablespoons of ghee in a pan. Roast cashew nuts until they turn light brown, then remove them from the pan and set aside. In the same pan, add sugar and water. Allow the sugar to melt completely, creating a sweet syrup. Pour

INTRODUCTION: Satisfy your taste buds with the delightful blend of earthy beetroot and luscious cashew nuts in this delicious Beetroot Tikki recipe. Whether you're craving a quick snack or need an impressive appetizer for festive occasions, these tikkis boast a perfect harmony of flavors and textures. Let's delve into the straightforward steps to whip up these mouthwatering treats!   INGREDIENTS: Beetroot - 400g (grated - 350g) Cashew nuts - 100g Green chilli - 2 no.(finely chopped) Garlic - 10 cloves (finely chopped) Cardamom powder - 1/4 teaspoon Cumin powder - 1/4 teaspoon Red chilli powder - 1/2 teaspoon Coriander leaves - 1 tablespoon Water - 2 tablespoons Salt to taste Ghee - 5 tablespoons DIRECTIONS: Heat a pan on low flame and add 2 tablespoons of ghee and cashew nuts.  Roast the cashew nuts till golden brown and transfer it to a separate bowl and let them cool. Once cooled, add the roasted cashew nuts to a blender and grind coarsely. To the same pan add 2 tablespoons o

INTRODUCTION:  Rice Kheer, also known as Indian rice pudding, is a delightful and creamy dessert that's loved by people of all ages. It's a sweet treat made with rice, full cream milk, and a touch of jaggery for natural sweetness. This recipe combines the rich flavors of nuts and the aromatic essence of cardamom, creating a truly indulgent experience. Whether served warm or chilled, this homemade Rice Kheer will surely become a favorite in your collection of dessert recipes. You can use any rice variety suitable for kheer, whether it's basmati, jasmine, or any other type you prefer. Let's dive into the steps to create this delectable dish. INGREDIENTS: Matta broken rice - 4 tbsp (60g) Full cream milk - 1 litre Cashew nuts - 5 nos Almonds - 5 nos Cardamom powder - 1/4 tsp  Ghee - 2 tsp Jaggery - 120g Water - 80 ml Pistachios - for garnish DIRECTIONS: Wash the matta broken rice thoroughly to remove any excess starch and soak it in water for 30 mins. Drain the water after

INTRODUCTION: Prepare your taste buds for a delectable experience with this Spicy Chicken Roast recipe. Bursting with a blend of aromatic spices and succulent chicken, this dish is sure to become a family favorite. The homemade masala elevates the flavors, making it an irresistible delight for your senses. Let's dive into the world of spices and savor this delicious creation that's perfect for any meal. RECIPE IN A SHORT VIDEO: INGREDIENTS: For Masala: Cloves - 6 no Star anise - 1 small Marathi moggu (capok buds) - 1 small Cardamom - 4 no Cinnamon - 1 1/2 inch Coriander seeds - 1 tablespoon Cumin seeds - 1/2 tablespoon For Boiled Chicken: Chicken - 500g Green chilli - 4 no Cloves - 4 no Cinnamon - 1 inch Bay leaf - 1 no Caradamom - 2 no Ginger garlic paste - 1/2 tablespoon Turmeric - 1/2 teaspoon Salt to taste Water to boil For Spicy Chicken Roast: Onion - 1 small Curry leaves - 1 sprig Ginger garlic paste - 1/2 tablespoon Red chili powder - 1/2 tablespoon Red chili flakes - 1