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Nice. Thanks

Authentic ghee making video ❤❤❤

Here are the recipes for the 4 dishes - Paneer in Cashew Gravy, Beetroot & Spinach Parathas, Spicy Green Beans & Potato Sabzi, and Bottle Gourd Raita Serves 4 - 5 people Note: 1 cup = 240 ml, 1 Tbsp = 15ml, 1 tsp =5 ml Paneer in Cashew Gravy Paneer Block ... 500 g (1lb 2 oz) Ghee … 2 - 3 tsp Butter … 1 ½ - 2 Tbsp Onion … 2 medium Garlic cloves … 1 - 1 ½ Tbsp Tomato ... 1 small Green chilies … 3 or to taste Kasuri Methi … 2 tsp Cashew nuts … 1/3 cup Turmeric (optional) … ¼ tsp Salt … 1 tsp, to taste Kashmiri chili powder … ½ tsp Jeera powder … ½ tsp Garam Masala … ¼ - ½ tsp Fresh coriander, chopped … 1 tsp Sequence 1. Slice the onions - 2 minutes 2. Set onions & garlic to fry on very low heat in ghee - butter combination until both are soft, but not brown - 10 - 15 minutes 3. While step 2 is going on, dice tomatoes, and paneer 4. When the onions are done, drop in tomatoes and chilies. They must also cook without browning. If you have other things to do, keep on very low heat. Otherwise keep on medium heat, cover from time to time and monitor closely to ensure no browning. 7 - 15 minutes 5. Add Kasuri Methi, cashews, and turmeric (optional). Transfer to mixie jar and allow to cool. 6. Dice the paneer of you haven’t already done so. 7. Using the same kadhai, add ghee (`1tsp) and butter (1 Tbsp), jeera powder, Kashmiri chili powder and salt. Mix and add paneer. Sauté until all moisture has been removed, about 5 minutes. 8. Grind the gravy base into a smooth paste. If it is still too hot, use cold water. Rinse the mixie and save the liquid. 9. Add gravy paste to sauteed paneer and mix. Taste and adjust the seasonings. 10. Thin down with rinsing liquid from the mixie or water. Bring to a boil and simmer for 3 -4 minutes! Garnish with coriander leaves. 11. It’s ready! 40 - 45 minutes Spinach Parathas (10) Atta (whole wheat flour) ... 2 cups Salt … ½ tsp or to taste Cumin (jeera powder) … ½ tsp Turmeric … ¼ - ½ tsp Ghee melted (or oil) … 2 ½ tsp Warm Spinach paste (with garlic & green chili) … 1 cup Water … Additional if required for kneading Ghee or oil for roasting … ½ - 1 tsp per paratha Beetroot Parathas (10) Atta (whole wheat flour) ... 2 cups Salt … ½ tsp or to taste Cumin (jeera powder) … ½ tsp Turmeric … ¼ - ½ tsp Ghee melted (or oil) … 2½ tsp Green chili paste … ½ tsp OR Red chili powder/ black pepper … ½ tsp Warm Beetroot paste (unseasoned) … 1 cup (thick) Yogurt or water for kneading … ¼ - ½ cup Ghee or oil for roasting … ½ - 1 tsp per paratha Sequence 1. Warm the pastes - 1 minutes 2. Make the dough - 5 minutes each 3. Rest the dough - 20 minute 4. Heat the tawa & make balls - 3 - 5 minutes 5. Roll & roast 10 parathas - 20 - 25 minutes 6. Total time for 10 parathas - 1 hour (with 20 minutes resting) Spicy green beans & Potato Sabzi Onion … 1 medium slices Green beans ... 250 g (9 oz) Potato … 2 small/ 1 medium Oil … 1 - 1½ Tbsp Cumin seeds … ½ tsp Hing (asafetida) … couple of pinches Salt … 1 tsp Turmeric … ½ tsp Kashmiri chili powder … 1 tsp Cumin powder …. ½ tsp Coriander powder … ½ tsp Amchur (dry mango powder) … ½ tsp Pav bhaji Masala (or any other) … ½ tsp Water as needed … 3 - 5 Tbsp Fresh coriander, chopped … 1 tsp Sequence: 1. Slice onions thin - 1 minute 2. Wash and chop beans at an angle about one inch long. Potatoes into wedges. - 5 - 7 minutes 3. Set onion with some salt to fry on medium heat until golden. Does not need to be completely soft. 2 - 3 minutes 4. Add the potato wedges and toss 5. Then add turmeric & chili powder 6. Add green beans, and mix 7. Add cumin and coriander powders 8. Sauté for about 1 - 2 minutes 9. Add 2 - 3 tbsp of water, cover the kadhai and cook on low heat until beans and potatoes are fully cooked. Monitor from time to time to ensure that they are not burning. Add water as needed. Since we are not using a lot of oil, water is needed to generate steam to allow the vegetables to cook. (5 - 7 minutes) 10. When vegetables are cooked, add amchur powder and any other masala if you like. I added Pav Bhaji masala. You can also add Undhiya masala, Goda Masala, or Chana Masala for instance. Add a small amount you do not want to completely overpower the taste of the vegetables 11. Cook for another 1 - 2 minutes 12. Garnish with Fresh Coriander and serve. Total time ~ 25 minutes Bottle gourd raita Bottle gourd … 1, ~ 2 - 2 ½ cups diced Green chilies … 1 - 2, chopped fine Salt … ½ tsp to taste Water … 2 Tbsp Yogurt (thick) … 1-1 ½ cups Oil … ½ Tbsp Hing … couple of pinches Mustard seeds … ½ tsp Whole dry red chili … 2 Curry leaves … 6 - 8 Fresh coriander for garnish Sequence 1. Dice the bottle gourd, and chop green chilies …3 - 5 minutes 2. Add water to the base of a saucepan. And the bottle gourd, chilies, and salt. Set on low heat to cook until soft. Monitor from time to time. 10 - 15 minutes 3. Keep the saucepan open and allow the cooked vegetables to cool to room temperature. 30 minutes + 4. Mix in the yogurt. If your yogurt is thin, drain the excess water from the bottle gourd before adding it. 5. Add sugar if yogurt is sour. And more salt if you need 6. Heat oil in a small kadhai. 7. Add the hing, mustard leaves, red chili, and curry leaves. Fry until mustard seeds pop, about 2 minutes. 8. Pour over the Bottle gourd - yogurt mixture. Mix, garnish with coriander leaves and Serve! Total time taken - 25 minutes + 30 minutes cooling time

Thanks for the recipe. In what way is this recipe more “forgiving” than the one for phulkas? Is it just that you don’t need to move it between the tawa and open flame?

Thanks for the recipe I was searching for this

Good puri recipe and easy to follow

Avi's favorite..... but don't let a peanut or coconut anywhere near it!!!

Super Mam..

Not suppose to leave puri long in the oil wrong way frying

Looks easy and doable. Will make them 😊

I really like your practical way of explaining how to cook the different recipes in your videos so I want to thank you! Keep up the good work!

i make it like this and everyone in our family yells at me that i am doing it wrong!!!! Don't show Avi or your mom!!

Cheesecloth bag is a novel idea ❤

Very useful tips!

*Promo SM* 🙌

Bhindi raita is really looking mouthwatering 🍲🍱😃🥰

The almonds should be as nice as possible.

The first step is to make dough. Make dough balls about one inch diameters.

It is smelling👃 wonderful✨😍 too.

That are best eaten with roties. It is the most efficient way to do this. Divide➗ it to eight portions. If you want crisp roties, you will roll thin. I can roast three. Pressing down with spatula.

Drizzle with oil.

I have use both., in a square🔲 shape. About five inches. Roughy square shape. Tava is hot. Oil or ghee help to do that. Is your choice. Plenty of time. Beautiful brown color. Good change. They are layered. If you want to keep them same shape. I am using ghee. Lightly press down. Roll it as thin as possible., not going to puff. You can leave them dry.... Practice work for learning English speaking.

At this point. Keep an eye on. It is shrinking now. It significantly brown🟤. I am making to the flame very low. Few pieces of bindi. Just mix it....... My practice work.

I am learning to speak English. So I watch your videos. I like your way of speaking English and explaing. Your cooking also well. Thank you madam.

Very tasty recipe my new friends 🎁👍🔔💯🙏😋

You make this look so easy! I hope mine turn out this well.

Wow, you have explained it so beautifully the process has become so simple. Amazing

Detailed description, thanks❤

For this u have to have gas which I don't have

Looks goood

No chopping! Wow! Great for a lazy winter supper!

The trick to turn the gas off before the ghee is done was immensely helpful. Now I know why my ghee was always a little overdone. By the way, home made ghee is far tastier than store bought, so I always make it at home.

Thank you for these wod🎉tips. ❤

I am Very-Old to Indian Cooking, almost 30 years. I have been trying to make my Phulkas puff up but in the last 30 years I could never learn that art. I feel beaten.

Love this method. Thank you.

Easier said than done

Very good recipe

Excelente ❤..

❤

My mom taught me once you put roti on tawa it should not be touched frequently

Best informative video on phulkas on UA-cam, thank you chief

my vegetarian friends loved this! They were appreciative of the high protein, novel recipe!

These are as perfect as can be! I made a whole platter of assorted non-veg finger-foods using your recipes and that was the entire dinner with friends. I made Seekh kebabs, your tandoori chicken (simply scrumptuous) and shrimp dangar. That's it. A raita and some light pulao. Super hit because it was simple, elegant and it wasn't overbearing and heavy for the casual dinner party.

I have tried other recipes and the polis either tear easily or the stuffing doesn't spread along with the outer covering when i roll them out. Always a disappointment so I stopped making them. This combination and "process" worked beautifully for me. My husband's dream come true! Thank you Samyojita!

this tastes so much better than roti or poori with choley. And you have to make less of them!

This is so easy and unusual twist to shrimp and clams. I used a can of baby clams to make this dish - the coconut and tamarind make it truly a dish from Goa. Delicious!