Chef Naman Bhatt

  CURD RICE   SN0 INGREDIENTS WT 1 RIC E 300gm 2 Curd 200gm 3 South Indian tadka 30gm 4 Ginger 10gm 5 Salt tt 6 Oil 10gm Method:- 1. W ashed and boil   the rice. 2 Mix it with curd and south indain tadka. 3. S erve with south ind ian  tadka on top

  BISI BELE BATH   SN0 INGREDIENTS WT 1  RICE 300gm 2 Arhar dal 100gm 3                                 Beans 30gm 4 South Indian tadka 5 gm 5 Capsicum 1no 6 Green peas 1no 7 Brown kaju 2no 8 Salt TT 9 Oil   Method:- 1.wash   and soak  rice. 2 C ut capsicum  and beans 3. Melt   oil in the pan , add south Indian tadka 4  Add vegetables and cook. 5 Add boil dal and rice   . 6. Add spices and stir 7. Serve with Brown kaju on top.  

  COCONUT CHUTNEY   INGRIEDIENTS :- 1.GRATED   FRESH COCONUT 200gms 2.CHOPPED GINGER 20 gms 3. CASHEW NUT 80 gms 4, GREEN CHILLIES 5 gms 6.MUSTARD SEED(SARSON SEED) 5 gms 7.SALT TT 8. OIL 15  ml 9.CURR Y  LEAVES 4 no METHOD:- 1. GRIND COCONUT, GINGER, GREEN C H LLIES AND NUT S TO A PASTE. 2. HEAT OIL AND ADD URAD DAL USTARD SEEDS,AND RED CILLY WHOLE OVER A MEDIUM HEAT. THAN ADD CURRY LEAVES 3. ADD TEMPERING TO THE COCONUT PASTE. 4. CHECK CORRECT SEASONING. 

  VEGETABLE UPMA INGRIEDIENTS:- 1.  RAWA 200 gms 2.  GHEE / DESHI GHEE 5O gms 3.  BUTTER 10 gms 4.  CHANNA DAL 03 gms 5.  URAD DAL(bengal dal) 02 gms 6.  MUSTARD SEED 02gms 7.  ONION 100gms 8.  RED CHILLIES WHOLE 2 no 9.  GREEN CHILLIES 4 no 10.  CURRY LEAVES 25 gms 11.  GINGER 20 gms 12.  CASHEW NUT SPLIT 30gms 13.  PEANUT 50gms 14.  CARROT 100gms 15.  BEANS 100gms 16.  GREEN PEAS 50 gms METHOD :- 1.  CHOPP ONION,GINGER, GREEN CHILLIES, WASH CURRY LEAVE S . 2.  HEAT GHEE IN A KADHAI, ADD MUS T ARD SEED, CHANNA DAL, BENGAL DAL, SAUTE OVER MEDIUM HEAT UNTIL THE MIXTURE BECAME LIGHT BROWN COLOR. 3.  ADD ONION,GINGER,GREEN CHILLIES AND CURRY LEAVES AND RED CHILLIES AND SAUTE FOR 3 TO 4 MINUTES. 4.  ADD VEGETABLES, SALT AND WATER AND BOIL. 5.  ADD (ROASTED RAWA ON PAN) AND MIX UNTIL SEMI DRY.ADD CASHEW NUT , BUTTER AND SERVE HOT.  

  IDLI   INGRIEDIENTS:- 1. Rice soaked 20 0gms 2. SODA BICARBONATE 1tsp 3 .SALT TT 4 . REFINED OIL 20 ml 5 Water as required METHOD:- 1. Blended rice , ADD SODA BICARBONATE+SALT , ADD LITTLE WATER IF REQUIRED   TO MAKE BATTER (SEMI THICK CONSISTENCY). 2.  GREASE IDLY MOULD WITH OIL AND POUR IDLY MIXTURE IN EACH IDLY MOULD AND STEAM FOR   10 MINUTES 4. SERVE HOT, WITH COCONUT CHUTNEY AND SAMBHAR  

  VADA   S no Ingredients Wt. 1 Dal urad 250gm s 2 Salt TT 3 Cumin seed 5gm s 4 Green chilli 4no 6 Oil For deep fry ing 7 Curry leaves 5no       METHOD:-   1         W ash and soak dal in water for 3 to 4 hours. 2.       Drain of water and grind till become batter  becomes thick . 3.       Mix cumin seed, salt, chopped chili and curry leave in a dal batter. 4.       Soak finger and palm in water and picked one piece size batter on palm. 5.      With the help of finger and palm roll it ball and make hollow shape (like dough nut) in the centre and deep fry in pre heated oil till golden brown color. 6.       Serve   hot with coconut chutney.  

  PIZZA MARGH E RITA   S NO INGREDIENTS WT 1 Flour 360gm 2 Sugar 30gm 3 Yeast 12gm 4                                   O il 28gm 5 Olive oil 50 ml 6 pizza sauce 100gm 7 Fresh parsley Little 8 Chilly flakes 5gm 9 Basil 5gm 10 Oregano 3gm       Method:-   1.Stir flour and 1 teaspoon salt in a bowl. Set aside. 2.Mix water, yeast, and sugar in a large bowl. Let stand until yeast begins to form a creamy foam, about 5 minutes. 3.Stir half the flour mixture into yeast mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When dough pulls together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. 4.Lightly oil a large bowl, then place dough in the bowl and turn to coat with oil. Cover with a light cl...