Cravers Recipe

INTRODUCTION: Black chana vada is a delightful Indian snack that's not only delicious but also healthy. Made from black chickpeas and a blend of aromatic spices, these vadas are perfect for satisfying your snack cravings. Follow this simple recipe to create crispy and flavorful black chana vadas that will leave you craving for more. INGREDIENTS: Black chana - 150g Fennel seeds - 1 tablespoon Hing - 1/4 teaspoon Green chili - 3 nos Ginger - 1 inch Cinnamon - 1 inch Cloves - 3 nos Curry leaves - 1 sprig Coriander leaves - 1 tablespoon Mint leaves - 1 handful Onion - 1 (big), finely chopped Salt to taste Oil for deep frying RECIPE IN A SHORT VIDEO: DIRECTIONS: Wash the black chana thoroughly and soak for at least 5 hours or overnight to soften them. After soaking, drain the black chana. In a blender, add the drained black chana, fennel seeds, hing, green chili, ginger, cinnamon, cloves, curry leaves, coriander leaves, and mint leaves. Pulse the mixture until it becomes a coarse paste ...

INTRODUCTION: Makhana Kheer is a heavenly Indian dessert that blends the nutty crunch of fox nuts (makhana) with sweet, creamy milk. It's a quick and delightful treat that's sure to please your taste buds. In this simple recipe, we'll guide you through the steps to create this delectable dish in your own kitchen. RECIPE IN A SHORT VIDEO: INGREDIENTS: Makhana (Fox nuts) - 50g Milk - 1 Litre Sugar - 80g Cashew nuts - 5 no (finely chopped) Almonds - 5 no (finely chopped) Cardamom powder - 1/4 teaspoon Ghee - 2 tablespoon  Pistachios for topping (optional)   DIRECTIONS: Heat 2 tablespoons of ghee in a thick-bottomed pan on low flame. Add the finely chopped cashew nuts and almonds to the pan and saute till golden brown. Transfer the sautéed nuts to a seperate bowl. Add the makhana to the same pan on low flame and saute for 10 minutes or until they become crisp. Turn off the flame and allow the makhana to cool. Transfer half of the sautéed makhana to a blender and grind coarsely....

INTRODUCTION: Originating from the vibrant streets of India, Dum Aloo is a delightful dish that seamlessly combines potatoes with a medley of spices. This simplified Dum Aloo recipe offers a taste of a rich culinary tradition that has stood the test of time. Prepare to savor every bite of this aromatic classic. INGREDIENTS: Potato - 250g (small) Onion - 2(big), 130g Tomato - 2(Medium), 100g Cashew nuts - 8 Green chili - 3 Ginger garlic paste - 1 tablespoon Red chili - 2 Black peppercorn - 6 Cinnamon - 1 inch Cloves - 2 Bay leaf - 1 Black cardamom - 1 Cumin seeds - 1 teaspoon Asafoetida - 1/4 teaspoon Turmeric powder - 1/2 teaspoon Red chili powder - 1 tablespoon Coriander powder - 1 teaspoon Garam masala - 1/2 teaspoon Kasuri methi - 1 teaspoon Coriander leaves - 2 tablespoon Salt to taste Water - 250ml Oil - 50g   DIRECTIONS: In a blender, add the tomatoes, green chilies, and cashew nuts. Blend until you achieve a smooth paste without adding water. In a cooker add the potatoes, wa...

INTRODUCTION: Embark on a journey of exquisite flavors and heartwarming comfort through our Carrot Sabudana Kheer. This cherished Indian dessert harmonizes the richness of boiled milk, the earthy sweetness of grated carrots, and the luxurious texture of sabudana (tapioca pearls) into a symphony of taste. RECIPE IN A SHORT VIDEO:  INGREDIENTS: Sabudana / Saggubiyyam / Javvarisi / sago (Tapioca Pearls) - 80g Carrot - 200g, grated Boiled milk - 500ml Ghee - 2 tablespoon Sugar - 100g Cashew nuts - 8 Cardamom powder - 1/4 teaspoon Water - 200ml     DIRECTIONS: Wash the sabudana thoroughly and soak in water for about 1 hour. On low flame, cook the soaked sabudana in a pot for 10 minutes or until they become translucent and soft. Once cooked, set them aside. Heat the ghee in a pan on low flame, add the cashewnuts and saute until golden. Transfer the cashewnuts to a seperate bowl. In the same pan, add the grated carrots and sauté for 10 minutes on low flame Add the cooked sabudan...

INTRODUCTION: Elevate mealtime with our Chicken Pepper Roast, uniting succulent chicken and fiery pepper for satisfying, bold flavors. A simple delight that's a must-try for all, from cooking enthusiasts to novices.   INGREDIENTS: Chicken - 500g Onion - 1(medium), 80g Tomato - 1(medium), 65g Curry leaves - 2 sprigs Cinnamon - 1 1/2 inch (crushed) Cloves - 4 (crushed) Ginger garlic paste - 1 tablespoon Coriander powder - 1/2 tablespoon Red chilli powder - 1 tablespoon Turmeric powder - 1/4 teaspoon Garam masala - 1/4 teaspoon Black pepper powder - 1 tablespoon Coriander leaves - 2 tablespoons Salt to taste  Oil - 3 tablespoons   DIRECTIONS: Heat the oil in a pan on low flame. Add the crushed cinnamon and cloves, sauté for 30 seconds allowing their delightful aromas to infuse the oil. Add the finely chopped onion to the pan on medium flame and sauté for a minute. Add the fresh curry leaves to the pan and sauté for 2 minutes, or until the onions transform into light golden s...

INTRODUCTION: Welcome to a culinary adventure that brings together the allure of exotic spices, the comfort of creamy textures, and the unique charm of Makhana, also known as fox nuts. Join us as we explore the art of crafting a mouthwatering Makhana Curry that's bound to redefine your dining experience.   RECIPE IN A SHORT VIDEO:   INGREDIENTS: Makhana (fox nuts) - 25g Onion - 1 (big), 100g Ginger - 1 inch (peeled) Garlic - 8 cloves Green chilli - 5 Dry coconut - 1 tablespoon, 15g Black peppercorns - 1 teaspoon Cloves - 3 Cinnamon - 1 inch Green caradamom - 2 Poppy seeds - 1 tablespoon Tomato - 1 (big), 90g Curd - 4 tablespoon, 120g Tumeric powder - 1/4 teaspoon Coriander powder - 1 teaspoon Cumin powder - 1 teaspoon Coriander leaves - 2 tablespoon (finely chopped) Water - 300ml Salt to taste Oil - 6 tablespoon DIRECTIONS: Makhana Fry: Heat 2 tablespoons of oil in a pan over low flame. Add the Makhana and sauté for 15 minutes, or until the Makhana becomes crunchy. Transfer th...

INTRODUCTION: Indulge your taste buds in a symphony of flavors with our exquisite Creamy Egg Curry recipe. This dish combines the rich creaminess of eggs with a tantalizing blend of aromatic spices, creating a culinary masterpiece that will leave you craving for more. Perfectly boiled eggs are nestled in a velvety gravy, infused with the warmth of spices and the subtle tang of yogurt. INGREDIENTS: For Egg Fry: Hard boiled eggs - 5, shell off Turmeric powder - a pinch Red chilli powder - a pinch Salt - a pinch Oil - 1 tablespoon   For Egg Curry: Onion - 2 medium, diced(175g) Green chilli - 6 Cashew nuts - 10 Ginger - 1 1/2 inch, peeled Garlic cloves - 8, peeled Black peppercorns - 6 Cinnamon - 1 inch Green cardamom - 2 Black cardamom - 1 Black pepper powder - 3/4 teaspoon Turmeric powder - 1/4 teaspoon Kasuri methi - 1 teaspoon Curd - 6 tablespoons (180g), whisked Coriander leaves - 2 tablespoons Water - 200ml Crystal salt - to taste Oil - 6 tablespoons   DIRECTIONS: Frying Eg...