Chef Naman Bhatt

  Method:- 1.     In a Kadhai, add oil, add panch phoran spices,add ginger ,garlic ,green chillies add all the vegeatbles dices and cook it. 2.     Add all the dry spices and add water as required. 3.     Cook it well ,adjust seasoning, add sugar and serve garnished with fresh coriander.   SNO INGREDIENTS WT 1                          Garlic 20 gm 2 Salt        TT 3 Mustard oil 150 ml 4                  Panch phoran 10 gm 5 Green chillies 20 gm 6 Ginger 15 gm 7 Green chillies       20 gm 8 Potatoes 250 gm 9 Cauliflower 250 gm 10 Baby brinjal 250 gm 11 Pumpkin 250 gm 12

  Method:   1.Wash the chana dal, Boil the lentil in water, add salt, turmeric powder, bay leaf . 2. In a separate kadhai, add mustard oil, add cumin seeds, whole spices, asafoetida, green chilies ,ginger,and add the boiled lentils in the kadhai add salt , sugar. In a separate pan shallow fry in desi ghee coconut cut into slices and add in the cholar dal. 3.Serve hot garnish with coconut slices. Sno. Ingredients Qty 1 Chana dal 350 gm 2 Garlic 30 gm 3 Cumin 10 gm 4 Ginger 25 gm 5                Red chilly powder 8 gm 6 Coriander powder 10 gm 7 Salt TT 8 Desi ghee 100 ml 9 Fresh coconut 100 gm 10 Green chilies 15 gm 11 Turmer

  METHOD:- 1.Prepare dough for luchi, add refined flour, salt and water as required. 2. cover and let it rest for 30  minutes. 3.Divide into smaller portions and roll it using rolling pin and deep fry in hot oil 4.Serve it hot.   SNO INGREDIENTS WT 1 Refined flour 350 gm 2 Desi ghee 100 gm 3 Salt TT 4 Water As required 5 Refined oil 500 ml

  Method;-   1.Wash and soak rice for at least 30 minutes. 2. Boil the rice using drainage method. 3. In a separate kadhai add desi ghee, whole spices, carrot ,peas and cook it well, then add cashew nuts and raisins followed by cooked rice. 4.Serve hot. Sno. Ingredients Qty 1 Basmati rice 350gm 2 Desi Ghee 150 m l 3 Carrot 300 gm 4                     Frozen peas 200 gm 5   Cashew nuts 80 gm 6 Raisins 80 gm 7 Whole garam masala 15 gm 8 Sugar 20 gm 9                       Salt TT

  Instructions: 1.     Wash and cut brinjal into roundels and add salt and keep it aside. 2.     Drain off the water from brinjal and add turmeric, cumin powder, red chilly powder , garam masala and deep fry in mustard oil. 3.     Serve it hot. Sno. Ingredients Qty 1 Eggplant 500gm 2 Mustard oil For frying 3 Cumin powder 8 gm 4 Turmeric powder 12 gm 5 Red chili powder 10 gm 6 Fresh coriander leaves 50 gm 7 Salt TT 8 Garam masala 10 gm