Namkeen Gosht (Namkin Goshtt)

INGREDIENTS

• Mutton large cube cut 1 kg


• Green chilies 6 nos fine chop


• Onion 2 large size fine chop


• Ginger garlic 2 tbs


• Salt 1 1/2 tea spoon


• Water 1 liter


• Yogurt 750 grm


• Cardamom large 8 nos


• Cinnamon (dar chini) 7 stick


• Whole red chili 12 round shapes


• Oil 1/2 cup


• Green chilies and green coriander for garnishing
  

COOKING DIRECTIONS

1. Take deep pan put mutton, onion, ginger garlic and all spices beside whole red chilies add water. Cover pan with lid cook for 35 minutes.


2. Add oil in mutton stir well until oil become on top.


3. Whip the yogurt and put into mutton add whole red chilies cover with lid cook until the mutton become tender garnish with chilies and coriander

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Pasta with Tomatato Sauce (Paasta with Tomatooo Saauce)

Ingredients:

• 1 medium onion, chopped finely


• 3 tbsp olive oil


• 2 tsp garlic paste


• 1 tsp of dried basil leaves


• 1 tsp oregano


• 1 cup of pureed tomato ( blanch the tomatoes, remove the skin and blend it)


• salt to taste


• pepper powder to taste


• 2 tsp tomato sauce ( ketchup )


• 1 small capsicum ( chopped finely and crushed )


• 1 cup penne pasta


• Shredded cheese to taste


• Cherry tomatoes to garnish

Method:

1. Boil the pasta in enough water along with salt and few drops of oil.


2. Once the pasta is cooked, drain the water and set it aside.


3. In a pan, take the oil and add the chopped onion. Cook for 2 minutes


4. Add the garlic paste and crushed capsicum.


5. Add the basil leaves and oregano. Cook for 5 minutes.


6. Now add the tomato puree and tomato sauce. Mix well.


7. Cover the pan with a lid and cook on low heat for 10 minutes.


8. Remove the lid and add salt and pepper.


9. In a serving bowl, put the pasta and pour the sauce over it.


10. Garnish with shredded cheese and cherry tomatoes.


11. Ready to serve

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Aloo Prathay (Alu Praathay) Recipe

Ingredients:

• 2 cup Wheat Flour


• 1 cup Water


• 2-3 Potatoes(boiled and mashed)


• 1/4 tsp Red Chilli Powder


• 1 tsp Chaat Masala


• 1/4 tsp Salt


• Oil/ghee

How to make Aloo Paratha:

• Mix water and flour and knead it to make a soft dough.


• Leave the dough for about half an hour.
• Meanwhile add salt, chili powder, chaat masala to the potatoes and mix thoroughly.


• Now roll out small balls out of the dough.


• Smear a little oil in the center and then put some stuffing mixture.


• Draw the edges towards the center to cover the mixture.


• Press the resulting dough gently and dust it with flour. Flatten to the size of roti.


• Place the paratha on a preheated griddle.


• After some time reverse the side of paratha. Do it when golden brown patches appear on first side.


• Sprinkle little oil and then flip again.


• Sprinkle oil drops on other side also.
• Cook till it is well done.


• Hot Paratha is ready.
• Serve with Chutneys or Tomato Ketchup

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Fruit Chaat (Fruite Chat) Recipe

Ingredients:

1orange, peeled, segemented

1 apple, peeled, cubed

1 pear, peeled, cubed

2 bananas, sliced

1/2 pineapple, cubed

1/2 tsp. rock salt

1 tsp. cumin seeds

1 tbsp. lemon juice

1 tbsp. mint leaves,chopped

Salt to taste

How to make fruit chaat :

Mix all fruit, salt, rock salt, lemon juice, mint leaves in a bowl.

Dry-roast cumin seeds. Pound to a coarse powder.

Sprinkle over fruit and chill before serving.

Serves: 4

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Gol Gappay (Goal Gapay) Recipe

Unveiling the Ultimate Gol Gappay Recipe: A Culinary Delight

Introduction

Indulge your taste buds in the exquisite world of Gol Gappay, the epitome of flavorful street food. Gol Gappay, also known as Pani Puri, Phuchka, or Puchka in different regions, is a popular and beloved snack that transcends cultural boundaries. In this comprehensive guide, we present the perfect Gol Gappay recipe to elevate your culinary skills and tantalize your senses.

Ingredients

For the Gol Gappay Shells:

• Semolina (Suji): 1 cup
• All-Purpose Flour (Maida): 1/4 cup
• Baking Soda: 1/4 teaspoon
• Salt: 1/2 teaspoon
• Water: As needed to make a stiff dough

For the Tangy Pani:

• Mint Leaves: 1 cup
• Coriander Leaves: 1/2 cup
• Green Chilies: 2-3 (adjust to taste)
• Tamarind Pulp: 2 tablespoons
• Black Salt: 1 teaspoon
• Cumin Powder: 1 teaspoon
• Chilled Water: 3 cups

For the Filling:

• Boiled Potatoes: 2 (mashed)
• Chickpeas: 1/2 cup (cooked)
• Onion: 1 (finely chopped)
• Boondi: 1/4 cup
• Chaat Masala: 1 teaspoon
• Salt: to taste

Preparation

Gol Gappay Shells:

1. In a bowl, mix semolina, all-purpose flour, baking soda, and salt.
2. Gradually add water to form a stiff dough.
3. Cover the dough and let it rest for 30 minutes.
4. Roll small balls from the dough and flatten them into discs.
5. Heat oil and fry the discs until they puff up and turn golden brown.

Tangy Pani:

1. Blend mint leaves, coriander leaves, green chilies, tamarind pulp, black salt, and cumin powder to a smooth paste.
2. Strain the mixture and add chilled water to create the tangy pani.

Filling:

1. In a bowl, combine boiled potatoes, chickpeas, chopped onion, boondi, chaat masala, and salt.

Assembling Gol Gappay

1. Gently make a hole in the center of each fried shell.
2. Stuff the shells with the prepared filling.
3. Dip each filled Gol Gappa into the tangy pani.
4. Serve immediately, ensuring an explosion of flavors in every bite.

Tips for Perfection

• Ensure the dough for Gol Gappay shells is stiff for a crispy texture.
• Adjust the green chilies in the tangy pani according to your spice preference.
• Be creative with the filling, adding personal twists like chutneys or sev for added crunch.

Why Our Gol Gappay Recipe Stands Out

In a world filled with countless recipes, our Gol Gappay recipe stands out for its simplicity, authenticity, and the perfect balance of flavors. We've meticulously crafted this guide to provide not just a recipe but an experience that captures the essence of street food delight.

Conclusion

Elevate your culinary journey with our foolproof Gol Gappay recipe. Whether you're a seasoned chef or a novice in the kitchen, this step-by-step guide ensures a delightful culinary adventure. Impress your guests or treat yourself to the authentic taste of Gol Gappay, a dish that transcends boundaries and brings joy with every bite.

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Nutella Stuffed Brioche French Toast (Nutela Stufed Briochy Tost) Recipe

Brioche French Toast:-

• 1 egg3/4


• C milk3 Tbsp AP flour


• 1 Tbsp unsalted butter, melted (and more for frying)


• 1 Tbsp granulated sugar


• 2 tsp vanilla extract


• Pinch of salt


• Half loaf of brioche; cut into 8 3/8-in slices


• Nutella, a few tablespoons


• Powdered sugar for serving

Whisk the egg, milk, melted butter, flour, sugar, salt, and vanilla together until a smooth, thin batter is formed.

Spread some Nutella on half of the brioche slices and then top with a second slice of brioche, forming 4 Nutella brioche sandwiches about 3/4-in thick.

Add a tablespoon of butter to a nonstick skillet over medium heat.

To ensure even soaking of the bread, pour only half of the batter into a flat dish and soak both sides of 2 brioche pieces. You may not use up all of the batter but this way you don’t over soak the first two bread pieces, leaving you with not enough batter for the second two pieces.

Once you have soaked the first two slices, remove and start frying them. Pour the remaining half of the batter into the dish and soak the next two pieces of bread.

Fry the French toasts until crisp and brown, about 1 1/2 to 2 minutes on the first side, flip then fry the second side until crisp and brown also, another minute or so.

Serve with powdered sugar.

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