सोया कबाब - Soya Kebab Recipe In Marathi - Quick & Easy Appetizer - Archana

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Gul Papdi Wadi | Gur Papdi Recipe | Maharashtrian Sweet | Ruchkar Mejwani with Archana

In this episode of Ruchkar Mejwani Archana Tai's close friend Nivedita Dikay shows us how to make delicious Gul Papdi Wadi. Gul Papdi / Gur Papdi is a tasty & healthy Maharashtrian sweet dish where wheat flour is mixed with ghee, jaggery, poppy seeds and flavored with cardamom powder. This is an easy to make sweet recipe with limited ingredients. Ingredients: 1 & 1/4th Cup Wheat Flour 3/4th Cup Ghee 1/4th Cup Dried Coconut 2 tsp Poppy Seeds 1/2 tsp Cardamom Powder 3/4th Cup Jaggery, chopped Method: - In a flat bottom pan dry roast the wheat flour for few minutes. - Then add ghee as required and keep mixing. - Keep adding ghee as the flour changes color and gives out aroma. - Stir this mixture for almost 40-45 minutes. - Then add dried coconut, poppy seeds and cardamom powder. Mix well. - Add jaggery and stir real fast. Switch off the flame and keep stirring till the jaggery melts. - Grease an aluminium tray and spread the mixture evenly. - Set it properly and let it cool down for atleast 30 minutes. - Cut it into squares and serve. Guest Chef: Nivedita Dikay Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Pratik Gamare, Spandan Rout Editing: Dinesh Shetty Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://bit.ly/SubscribeToRuchkarMejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

How to make soy milk (Duyu: 두유)

Here’s something healthy, simple and delicious you can make for breakfast every day and never get tired of: soy milk, called duyu (두유) in Korean. It’s a nutty blend of beans and nuts that has a lot of fiber and protein and is really good for you. Full recipe: http://www.maangchi.com/recipe/duyu There’s no milk in it at all, even though it look like foamy latte milk and goes down very smooth and creamy. Contribute a caption for this video in your language! http://www.youtube.com/timedtext_video?ref=share&v=z1HHx93EBLE My cookbook: http://www.maangchi.com/real

20 Easy Cooking Tricks from Master Chefs

20 little-known culinary tricks that will make your dishes even tastier and worthy of the world’s best restaurants. To cook like a pro, just follow these simple rules in your kitchen. Subscribe to Bright Side : https://goo.gl/rQTJZz ---------------------------------------------------------------------------------------- Our Social Media: Facebook: https://www.facebook.com/brightside/ Instagram: https://www.instagram.com/brightgram/ SMART Youtube: https://goo.gl/JTfP6L 5-Minute Crafts Youtube: https://www.goo.gl/8JVmuC Have you ever seen a talking slime? Here he is – Slick Slime Sam: https://goo.gl/zarVZo ---------------------------------------------------------------------------------------- For more videos and articles visit: http://www.brightside.me/

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Pithla - पिठलं | Authentic Maharashtrian Main Course | Easy To Make | Recipe by Archana in Marathi

Learn how to make Pithla - an authentic Maharashtrian main course recipe from our chef Archana on Ruchkar Mejwani. Pithla is a gram flour preparation that goes best with Bhakri. Ingredients: 3-4 tbsp Oil 1 tsp Cumin Seeds 1 tbsp Ginger Garlic Green Chilli paste 1 & 1/2 Onion, chopped Coriander Leaves Salt to taste 1/2 tsp Turmeric Powder 1 tbsp Mix Masala 1 Cup Gram Flour Water Method: - In a pan heat some oil. - Add cumin seeds, ginger garlic green chilli paste, chopped onion, coriander leaves & salt. Saute everything well. - Add turmeric powder & mix masala. Mix everything well. - Add gram flour and mix well. - Add water and mix everything well. Make sure there are no lumps. - When the mixture thickens add little more water and mix well. Cover it with a lid and let the Pithla cook for 10 minutes. - Garnish it with coriander leaves & serve with Bhakri. Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Narayan Thakur Editing: Dinesh Shetty Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_c... For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039... Subscribe & Stay Tuned: http://bit.ly/SubscribeToRuchkarMejwani Subscribe & Stay Tuned - http://bit.ly/SubscribeToRuchkarMejwani Subscribe & Stay Tuned: http://bit.ly/SubscribeToRuchkarMejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts

Learn how to make Soya Kebab at home with Chef Archana Arte on Ruchkar Mejwani.

Soya Kebab is a lip-smacking vegetarian side dish which is made with crumbled soy chunks, coriander, onion, spices and coated with semolina and cornflour mixture. These vegetarian kebabs are easy-to-cook and are crispy on outside and soft from inside. Try this delicious and serve it to your friends and family as a snack or appetizer on get-togethers. Do not forget to share your feedback in the comments below.

Ingredients:-
4-5 Potato, boiled & mashed
100 gms Soya chunks, soaked
1 Spring Onion greens
Coriander leaves
1 tbsp Ginger-garlic, crushed
1 tbsp Garam Masala
1 tbsp Coriander-Cumin powder
Salt to taste
4 tbsp Cornflour
3 tbsp Semolina

Method:-
In a bowl add mashed potatoes, crumbled soya chunks, spring onion greens, coriander leaves, ginger-garlic, garam masala, coriander-cumin powder, salt and mix well.
Make small kebabs of the mixture.
Coat the kebabs with cornflour and semolina mixture.
Heat oil in a pan, shallow fry the kebabs till they turn golden brown on both sides.
Our Soya Kebabs are ready to plate.

Host: Archana Arte
Director: Prajish Prabhakaran
Camera: Kavaldeep Singh Jangwal, Pratik Gamare, Akshay Sawant, Shirin Shinde
Editor: Ravi Varma
Copyrights: Rajshri Entertainment Pvt Ltd

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