Chef Naman Bhatt

  Method:- 1.     In a Kadhai, add oil, sauté garlic, onion add cumin, coriander seeds, salt, tamarind, whole red chilly. 2.     Grind this mixture in a paste. 3.     Again, add in kadhai sauté it well till oil comes on top and serve . SNO INGREDIENTS WT 1                          Garlic 150 gm 2 Salt        TT 3 Refined oil 150 ml 4 Onion 100 gm 5 Whole red chillies 50 gm 6 Tamarind 50 gm 7 Salt TT 8 Cumin seeds 15 gm 9 Whole coriander seeds 10 gm

  Method:   1.Wash the lentils, Boil the lentils in water, add salt, turmeric powder. 2. In a separate kadhai, add desi ghee, add red chilies whole, chop onion, green chilies and chop garlic and ginger, chop tomatoes and add the boiled lentils in the kadhai. 3.Serve hot garnish with fresh coriander. Sno. Ingredients Qty 1 Arhar dal 150gm 2 Chana dal 150 gm 3 Garlic 30 gm 4                   Masoor dal          150 gm 5 Urad dal          150 gm 6 Cumin 10 gm 7 Tomatoes 200 gm 8 Ginger 25 gm 12 Deggi mirch ...

  METHOD:- 1.Prepare dough for puri, add whole wheat flour, semolina, onion seeds, salt and water as required with salt. 2. Prepare stuffing out of soaked lentil, sauté it in oil, add asofoetida , ginger followed by all dry spices and salt 3.Stuff the puri and deep fry them till crisp from outside. SNO INGREDIENTS WT 1 Whole wheat flour 350 gm 2 Semolina 100 gm 3 Fennel powder 15 gm 4                       Urad dal dhuli              200 gm 5 Onion seeds               15 gm 6 Coriander leaves       ...

  Method;-   1.Prepare gatta by taking besan in a bowl, add mustard oil, turmeric powder, salt, whole crushed coriander seeds, baking powder, mix with curd. 2.Boil the gatta in hot water and then cut it and fry it in oil, keep aside. 3. Prepare curry by adding oil in kadhai, add cumin seeds, Mustard seeds, red chilly whole, asafoetida, add chopped garlic, ginger, onion followed by tomatoes and all dry spices 4.Cook it well then add curd and besan mixture in the curry, adjust water and seasoning and serve hot.   Sno. Ingredients Qty 1 Tomatoes 150gm 2 Refined oil 100 m l 3 Garlic 30 gm 4 Besan 200 gm 5 Curd 250 gm 6 Cumin 8 gm 7 Whole coriander 6 gm ...