If your definition of comfort food is chicken curry and rice then you will know the importance it holds among millions and millions of people. Whether it is butter chicken, kadhai chicken, chicken tikka masala, home-made chicken korma or chicken gravy recipe, each dish is unique and caters to different taste buds. Let's make one of the easiest yet tasty chicken curry recipe where you will need minimal ingredients and so the cooking efforts decreases by some means.

Ingredients: 

Chicken 500gms.

Chopped onion - 3 medium sized.

Chopped Tomato -  2 medium sized.

Cashew nuts - 10-12 

Almonds - 6-7.

Poppy seeds - 1 tbs.

white sesame seeds - 1 tbs.

Ginger,garlic paste - 2 tbs.

Ruchida turmeric powder - 1 tbs

Katdare Red chilly powder - 2 tbs

Ruchida bhajka masala - 1tbs

Home Spun Coriander- cumin powder - 1tbs.

Salt to taste.

How To:

Clean the chicken and marinate it with turmeric, salt and lemon juice.

Meanwhile heat up a small pan and dry roast cashew and almonds for 2-3 min, cool them down.

Now roast poppy and sesame seeds for 4-5 min. Grind them together to a powder.

In a kadhai, heat up some oil and  fry chopped onion till it turns golden brown.

Than add chopped tomatoes and saute for 5 mintues. Then add marinated chicken pieces to it and mix them up.

Now add ginger,garlic paste, made powder from dryfruit and seeds. 

Add red chilly powder, turmeric powder, coriander cumin powder and ruchida's bhajak masala and also some salt to taste. ( Don't forget you have already added some salt and turmeric while marinating the chicken).

Now cook this delicious dish for 15-20 minutes or till the chicken is cooked.

Serve piping hot and don't forget to garnish it with some chopped coriander leaves. 

Super tasty and easy recipe will definitely win the hearts of eaters. 

For video recipe, Click here 

If you are bored of eating your Makhana's just like that then Chef Khazana brings to you this speedy and tasty morning or evening snack recipe which is absolutely healthy to eat by all age groups. Try it out today!

INGREDIENTS :

Makhana/lotus seeds - 1 Cup

Oil - 1 Tablespoon

Peanuts - 10 to 12

Chopped Onion - 2

Chopped Tomatoes - 3

Kannagi Boiled - 2 and peeled (If not replace with Boiled Potato)

Coriander chopped

Red Chilli Powder - 1/2 Tablespoon

Kashmiri Chilli Powder - 1/2 Tablespoon

Mint Powder 

Salt

Sweet Tangy Chutney

Green Chilli Garlic Thecha

How To :

First of all heat up a pan and then add 1 Tablespoon Oil.

Once the oil is well heated up then add 10-12 Peanuts and fry then until light brown.

Then add 1/2 tablespoon Homespun's Red Chilli Powder and salt as per taste.

Mix well and once the peanuts are fried properly remove them and keep it aside to cool down.

Now in the same pan add Makhana or Lotus Seeds roast them under medium flame for approx. 8 minutes

Then remove the well-roasted Makhana in a bowl and keep it aside for 5 minutes

Then add chopped Onions, Tomatoes, boiled Kannagi or Boiled Potato and also add the fried Peanuts

Now add 1/2 Tablespoon Homespun's Mint Powder and add Shreya's Green Chilli Kharda as per your requirement.

Then add Sweet Tangy Chutney and salt to taste and mix well 

Your Instant Healthy Makhana Chaat is ready to serve. You can have it as a breakfast option or even in the evening you can have it with a cup of tea.

Chutney is a mouthwatering sweet and sour condiment that your can eat with many snacks. We often make a big batch of Mango chutney during peak mango season and preserve it to enjoy it with almost everything from dinner to breakfast during off-season.

Let's make this easy home-made recipe with few steps.

INGREDIANTS :

Raw mango – 1 oil

Ruchida Turmeric powder- 1 tbs

Home spun mustard seeds – 1 tbs

salt to taste

Organic Soaked chana dal – 1 cup

Green chillies – 3 numbers

Curry leaves – 10-12 leaves

Sugar – 1 tbs

Coriander leaves – half cup

Organic Asafoetida – half tbs.

HOW TO :

In a mixture jar , take soaked dal,green chillies,curry leaves,salt.

Grind this to a coarse paste.

You may add some water while grinding.

Take out the paste in a mixing bowl and add sugar, chopped coriander leaves.

Now peel off the raw mango and grate it. Add it to a bowl too.Mix all the ingrediants well.

For tadka :

Heat up some oil in a pan.

Add mustard seeds to it and let them crackle.

Now add curry leaves and turmeric powder to it.

Lastly add hing/ asafoetida to it and mix well.

Pour this tadka on our mango dal mixture and mix it nicely.

And your Tangy sweet mango chutney is ready to eat.

* Morning Power *

Want to start your day off right? Add some protein to your morning meal. Research shows that getting plenty of this nutrient first thing helps you stay full and satisfied longer.

We’ve all heard breakfast is the most important meal of the day, but a breakfast of donuts and pastries isn’t helping your body as much as it could. Dietitian gives three reasons on why eating a high protein breakfast like those found in eggs, chicken and Sprouts, will jump start your diet and keep you satisfied and focused all morning long.

Let's Make tasty and very nutritious Plate of moong chat for the breakfast with Chef Khazana.

INGREDIENTS:

Soaked and Sprouted Moong 1 cup

Chopped onion, Chopped tomato - 1/2 cup each.

Chopped Green chillies - 2 numbers.

Chopped Coriander leaves for garnish.

Chat masala - 1/2 tbs.

salt to taste.

HOW TO :

1.Boil the moong sprouts in 1 cup of water and add salt to taste while cooking.

2. Once done, drain it and keep aside to cool down.

3. Take it in a big bowl, add chopped tomatoes, onions, green chillies, chat masala to it. Mix well .

4. Garnish it with coriander leaves and Squeeze the lemon for that extra tangy taste. and your whole breakfast meal is ready in no time.

Enjoy it fresh and get more nutrition from it.

Get this Organic Moong at home - order now at - https://chefkhazana.com/s/140

Thinking of what to make with a leftover samosa? Then Chef Khazana brings to you a simple and easy way to reuse these leftover samosas with a street-style snack twist to it. Dahi Samosa Chaat is a sweet and tangy street food that is loved by all age groups and can be a perfect partner to have it as an evening snack.

INGREDIENTS:

Triangular Samosa - 2 to 3

Amchur Powder - 1/2 tbsp

HomeSpun's Dhaniya/Jeera Powder - 1/2 tbsp

Katdare's Special Red Chili Powder - 1/2 tbsp

Katdare's Chaat Masala - 1/2 tbsp

Shreya's Green Chili Kharda/Chutney - 1/2 tbsp

Sweet Tamarind Chutney - 1 tbsp

Sweetened Curd - 1 Cup

HOW TO:

Take 2 to 3 Samosa and crush them into pieces on a plate or bowl.

Now add 1 cup sweetened curd to it

Then add 1/2 tablespoon Amchur Powder

Add 1/2 tablespoon Katdare's Chaat Masala

Then add 1/2 tablespoon HomeSpun's Corriander/Jeera Powder

Add 1/2 tablespoon Katdare's Special Red Chili Powder

Now add 1/2 tablespoon Shreya's Green Chili Kharda/Chutney (Dilute it with some warm water if the paste is thick)

Now add 1 tablespoon Sweet Tamarind Chutney

Mix well all the ingredients

Then serve it on a plate with garnishing of Coriander Leaves. Enjoy this evening's snack with a Cup of hot Tea or Coffee.

Alu vadi is a snack that is popular in Maharashtra and Gujarat. Colocasia or Alu leaves are stuffed and rolled. These are steamed and then shallow or deep fried to make delicious snack. 

INGREDIENTS :

•10 tbsp Besan / Chick pea flour.

• 2 tbsp Rice flour.

• 1 tsp Red chili powder.

• 1/4 tsp Turmeric powder.

• Salt to taste.

• 5~6 tbsp Tamarind Jaggery Pulp.

• Water.

• 2 Bunches of Alu / Colocasia leaves.

• Oil for frying.

• 1 tbsp While sesame seeds.

• 1/2 tsp Oil.

HOW TO :

• Take besan in a bowl.

• Add rice flour, red chili powder , turmeric powder and salt.

• Mix dry ingredients well.

• Take tamarind and jaggery in same proportion.

• Soak in water or boil together.

• When it cools down, mash and take tamarind jaggery pulp.

• Add tamarind jaggery pulp. Mix well.

• Add a little water at a time and make a little thick paste.

• The consistency of the batter should neither too thick nor too thin. It should be easily spread.

• Beat the batter really good until it becomes light. Batter is already.

• Wash and dry the alu leaves.

• Take a leaf and cut its stalk as close to leaf as possible.

• Flip it over and roll with a rolling pin. This reduces the shallowness of the leaf and helps in making the leaves a little flat.

• Take the biggest as the base leaf.• Take batter and spread it evenly all over the leaf.• Spread the batter with hands. You can use spoon too.

• Take a smaller leaf and put it above the first leaf.

• Spread the batter again over it.

• You can use as many leaves as you want.

• Fold the base part of the leaves first and spread batter on it again.

• Fold the sides and spread the batter again.

• Start making roll. Spread batter over each fold.

• Do not make too tight roll.

• Heat up 1” water in cooker

• Take a pot and add 1/2” water in it. Place the pot in the cooker.

• Grease a dish really good with oil and place it on the pot.

• Put the rolls with sealed side facing down on the dish.

• Remove the whistle of the cooker. Do not remove the ring.

• Close the lid and steam on medium heat for 15 minutes.

• Let it cool down and cut into about 1/2” wide pieces.

• The thinner is the vadi, the crispier it will be

• Heat up oil. Drop the vadi in oil and fry until it turns nice reddish from both sides.

• Take alu vadi out of oil, drain excess oil and transfer them into a plate.

• Take sesame seeds in a tadka pan and add oil in it.

• Fry it nicely and add on fried alu vadi.

• Alu vadi is all ready.

• You can make roll and keep them in zip lock bag. You can store these bags in freezer for about 2-3 months.

• You also can store the bag in freeze for about a week.

• Take it out 1 hour before making, bring it to room temperature, fry it and eat.

Rajma chawal is one of the regulars at any punjabi house. A delicious and easy rajma masala recipe good to serve with naan, roti, chapathi, plain rice or Jeera rice. Red kidney beans are known as Rajma in Indian language and are used to make North Indian rajma masala, an onion tomato based gravy that is either made to thick or thin consistency to suit ones taste or liking. Let's see how this delicious dish is made in no time with chef khazana.

INGREDIENTS :

Rajma / Kidney beans (1 cup)

chopped onion ( 1cup)

chopped tomato (1 cup)

cinamon stick -  1inch

bay leaf - 1 leaf

Big Elaichi ( 1 piece )

baking soda - a pinch

salt as per taste

Prajakta's red chilly powder (1 tbs )

turmeric powder ( 1/2 tbs )

garam masala powder ( 1 tbs )

oil - (3 tbs )

Ginger and garlic paste ( 1tbs )

Soaked Cashew nuts - ( half cup )

Coriander powder ( 1tbs )

Coriander leaves for garnishing

HOW TO :

In a cooker vessel , take soaked rajma beans and add 2 cups of water to it. add salt as per taste and a pinch of baking soda,1 bay leaf , 1 cinamon stick and one big elaichi.

Let it is done with 5 whistles.

one the other hand, heat up some oil in a pan and add jeera into it.

Add chopped onion to it and saute for 2 minutes then add chopped tomato to it and saute.

Then add ginger and garlic paste and salt to taste to it and stir it. Cook it for 10 min with the lid covered.

Now turn off the heat and let the mixture cool down. after grind this to a fine paste ,while grinding add soaked kaju/ cashew nuts to it 

Now heat up the same pan and add some oil to it. Then add prajakta's red chilly powder & turmeric powder and pour the made gravy paste to it. Stir it well , Add cooker rajma to it and Ruchida garam masala and coriander powder to it and mix well.

Adjust the consistency as per your choice and cook the gravy for another 10 minutes on a medium flame.

Garnish it with lots of coriander leaves and serve hot with chawal or roti.

For video recipe :

Chaas is one of India's famous drink. It is basically originated from Gujrat and Rajasthan. Chaas is a perfect afternoon summer cooler which is found in almost every Gujrati's household. It is usually consumed as a day drink. Chaas is prepared from churned yogurt and water with a pinch of jeera powder/whole and salt. Chaas acts as an instant energy drink and also aids in proper digestion.

INGREDIENTS:

1 Cup Yogurt (Curd)

1 Teaspoon Cumin Seeds

1 Tablespoon Ginger

10 Mint Leaves

Black Salt (as required)

1 Cup Water

1 Green Chilly

1/4 Cup Coriander Leaves

1 Teaspoon Chat Masala

PROCEDURE:

First of all take a Grinder and add roasted cumin, ginger, chilli, coriander and mint leaves in it. Grind this mixture for around 30 seconds.

Then add yogurt, water, ice cubes, black salt, and chat masala to the mixture and grind again until it is combined well.

Your Chaas is ready now pour it into a glass or earthen ware. Garnish it with coriander leaves and mint leaves and serve it chilled.

PRO TIP:

If you really want to enjoy this lip-smacking summer drink instantly or if you fall short of any above ingredients then you can simply use our readymade instant buttermilk masala that will give you the same taste and feel. Enjoy!!

Easy Shakshuka  at home Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs.

It’s nourishing, filling and one recipe I guarantee you’ll make time and again.

INGREDIANTS :

1 large Onion, slice,  प्याज

2 medium size Capscium, dice, शिमला मिर्च

3 medium size Tomato, dice,  टमाटर

2 Garlic cloves, chopped, लहसुन

½ inch Ginger, chopped,  अदरक

2 Green chilli, chopped, हरी मिर्च

1 tbsp Oil, तेल

1 tbsp red chilli powder, लाल मिर्च पाउडर

½ tsp Turmeric powder, हल्दी पाउडर

Salt to taste, नमक स्वादानुसार

1 cup fresh Tomato puree, टमाटर  प्यूरी

Water, पानी ½ cup

Cheese, grated, चीज

3-4 Egg, अंडे ½ tsp

Olive oil, जैतून का तेल

Coriander leaves, धनिया पत्ता

Spring onion, chopped, प्याज़ पत्ता  

HOW TO :

·          In a pan, add oil, garlic, ginger and saute it well.

·         Add onion and saute it well. Add capscium and toss everything well.

·         Add red chilli powder, turmeric powder. Add tomato, green chilli and mix it well.

·         Add salt to taste, sugar and mix it well.

·         Add tomato puree and mix it well. Add little water and cook for five minutes.

·         Now, with the help of a wooden spoon make a well in the sauce.

·         Add grated cheese into each well and crack the egg into each well.

·         Cover the pan and cook for 5-8 minutes, or until the eggs are done.

·         Drizzle some olive oil on top.

·         Garnish it with coriander leaves, spring onion and a pinch of red chilli powder.

·         Serve hot.      

Sevaiyan is an Urdu word that describes vermicelli noodles which are widely used all over the world. These are made up of a variety of flour like rice, wheat, and other gluten-free grains like ragi, jowar, etc.

Seviyan Kheer which is also known as Sevai Ki Kheer or Semiya Kheer is a popular Indian sweet that is prepared for special occasions and festivals.

INGREDIENTS:   

1 Table spoon Ghee

1 Cup Sevai 

1 Litre Full Cream Milk

1/2 Cup Sugar

15-20 Raisins

1 Tea spoon cardamom powder  

Pistachio and Almond shaves

How To:

Heat Ghee in a heavy bottom pan

Then add sevai and roast till golden brown on low heat

Remove from the pan and keep aside

Take the same pan and add milk for boiling

When the milk comes to a boil add sevai and raisins

Cook till the kheer thickens as per your consistency

Now add cardamom powder and sugar and mix well

Transfer the kheer in a serving bowl

Then garnish with pistachio and almond shaves

Serve hot or cold…Enjoy!!

Stuffed Capsicum (Bell Pepper) or Bharwa Shimla Mirch is a flavorful and tasty exotic side dish.

For preparing this dish, hollowed Capsicum shells are stuffed with a spicy mixture of potatoes or paneer (Indian cottage cheese) and other vegetables.

INGRADIENTS :

Capsicum 5 numbers

Chopped Onions – 2 bowl.

Chickpea powder – 2 tbs.

Boiled potatoes  – 3 numbers.

Super Garam masala – 1 tbs.

Goda masala - 2 tbs.

Red chilly powder - 1 tbs

Turmeric powder – ½ tbs.

Cumin-coriander powder- 2 tbs

Green chilly – chopped 1 tbs.

Ginger garlic paste – 1 tbs.

Coriander leaves for garmish.

Salt as per taste.

HOW TO :  

The stuffing used in this recipe enhances the flavor of the dish by giving it a distinct spicy taste and melt in the mouth creamy texture. You can vary the vegetables used in the filling as per your choice.

Stuffing masala:

Wash Capsicum and cut the stem. Make a hole through it and take out the seeds and middle portion.

Now in a hot pan, add some oil and add cumin and mustard seeds to crackle.

Then add chopped onion 1 bowl Then add mashed potatoes ,green chillies, red chilly powder ½ tbs, coriander and cumin powder, turmeric powder . And salt to taste. Let it cool for some time.

Gravy :

In a kadhai , heat up some oil and add chopped onion into it. Saute it for 2 minutes, add chopped tomatoes and ginger garlic paste and cook for 4-5 minutes.

Then add chickpea powder 2 tbs and roast till it turn aromatic.

Then add red chilly powder, super garam masala, turmeric powder, Cumin-coriander powder and goda masala to it.

Then add 1 cup of hot water into the mixture and lastly add salt as per taste. Cook this for 5 minutes  and at the other hand , Stuff the capsicum with the made stuffing mixture .

Roast these capsicum on other pan with little oil till turn soft and crispy.

Now add these yummy stuffed capsicum into the gravy and mix with a light hand to ensure it won’t break.

Close the kadhai with a lid and cook for another 2 -4 minutes on low flame.

Take out this yummy dish in a bowl  and garnish with some coriander leaves.

And enjoy it with nutritional bhakari – ragi / nachani bhakari.

Serve hot.  

Masala rice / Khichdi is very common meal in many indian regions. This khichdi is made with rice and mixed dal / lentils. You can add your favorite vegetables in it to make it tasty and healthy. Khichdi is made with little spices and it is considered a full meal for recovering patients. It is very easy to cook and takes very little time.

INGREDIENTS :

Basmati rice / any rice - 1 bowl

Toor dal - 1/2 bowl

Mug dal - 1/4 bowl.

Katdare Goda masala - 4 tbs.

Red Chilly powder - 1 tbs.

Turmeric Powder - 1/4 tbs.

Coriander leaves - Chopped.

Salt as per taste 

Vegetables as per choice - Chopped.

Groundnut oil - 4 tbs.

Onion - chopped 1 bowl.

Tomato - chopped 1 bowl.

Crushed ginger and garlic - 1 tbs.

Cumin seeds - 1 tbs.

HOW TO :

Wash rice , Toor dal and mug dal thrice with plain water. Heat up a cooker on a high flame , add Groundnut oil to it.

After heating up the oil add cumin seeds, let them splatter . Then add ginger-garlic and chopped onions and saute for a minute ,add chopped tomato to it. Let this cook for 2 minutes.

Now add katdare goda masala, red chilly powder and turmeric powder to it.

Let the oil get separate, then add rice and dals into it .

Mix the mixture for a minutes.

Add 4 bowls of water into it and add salt as per taste.

You can always add your favourite vegetables into it at this stage.

Close the cooker with the lid and wait for 4 wistles on medium flame.

Now turn off the flame and let the cooker cool down a bit and let all the air come out.

Take out the yummy easy khichadi on the plate and garnish it with coriander leave.

Enjoy this healthy and light meal with yogurt and fried papad.

You can always reduce or increase masala quantity as per your choice.

Laddus are everyone's favourite. When it comes to the healthiest version of it, It should be consumed on regular basis.

These laddus made from Chef Khazana's Laddu premix are as nutritious. this premix have Wheat | Green Gram | Chickpeas | finger millet | Black Gram | Flattened rice, roasted and grounded finely for the perfect ball of laddus. Let's see how they are made at home easily.

INGREDIENTS:

Chef khazana's laddu mix, Ghee, Jaggery or Powdered sugar, Mixed dry fruits.

HOW TO:

Take Chef Khazana's readymade laddu mix flour and roast it under ghee till its light brown and then set it aside to cool it down.

Then you can add liquidized jaggery or powdered sugar as per your convenience and then top it up with dry fruits.

Make laddus as per your preferred size and enjoy healthy and tasty laddu with your friends and family.

To order Click on the above image.

Ingredients :

Chicken medium size cut – 500gms

Chopped onion – 4 nos (for paste) 2 nos ( gravy)

Chopped tomato – 2nos

Dry coconut flakes – 1 bowl

Coriander - handful

Green chilly -2

Coriander seeds – 1 tablespoon

Funnel seeds-1 tablespoon.

Chicken masala – 2 tablespoons

Red chilly powder – 1 tablespoon

Turmeric powder – ½ tablespoon

Garam masala - 1 tablespoon

Garlic -5-6 cloves

Ginger – 1 inch

Salt as per taste.

HOW TO :

• Marination: Clean and Marinate chicken pieces with salt and turmeric powder for 20-30 minutes.

• Paste: Roast coconut flakes in caste iron pan with little oil until turns golden brown. Remove and let it cool down.

Roast funnel seeds and coriander seeds until they release aroma and take out. Now add chopped onions in the same pan with some oil and stir it on medium flame until they turn brown in colour.

In a mixer jar, Take roasted coconut flakes, roasted seeds , brown onion, garlic cloves, ginger piece, coriander, and grind to a fine paste. Try to avoid water while grinding.

• Curry: Now take a kadhai and heat up 4-5 tablespoons of oil .Add chopped onion and cook until become translucent ,then add to chopped tomato and cook until it soften. Add slit chillies and then add the above made paste along with red chilly  powder and homemade garam masala and lastly add chicken masala.

Stir this on a medium flame until they start releasing oil. Now add marinated chicken , turmeric powder and salt to taste. Mix this for couple of minutes.

You can always increase or decrease the chicken masala amount as per your need. Pour hot water into the chicken, as this helps to maintain the kadhai temperature and the cooking time reduces.

Let this cook for 15-20 minutes on low to medium flame or until it’s cooked.

Garnish it with some chopped coriander leaves .

Serve hot with Sagoti vade or Rice bhakari and some onions. To make Sagoti vade at home , try out the recipe.

Also watch our making video here. 

Your authentic chicken gravy is ready and enjoyed during any time of the day.

Sagoti vade arecrispy vadas. these vadas are made by dal,lentils,pulses mixture ground to atta and then kneaded-fried.

Malvani Sagoti vade :

Mix Chef Khazana's Sagoti vada atta with lukewarm water and add some salt.

Knead this until becomes smooth. 

The doe should not be too soft or too hard.

Cover it and Rest it for almost 1 hour.

Roll them into small puris and deep fry in the hot hoil until they turn golden brown.

Serve hot with chicken / mutton curry.

To make chicken curry at home try out our easy recipe.  

White Dhokla is a vegetarian culinary dish that is found mainly in the Indian state of Gujarat and parts of adjacent states.

Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack.

INGREDIENTS :

For tadaka :

Mustard seeds , Jeera, White sesame, curry leaves, green chillies, salt, sugar, lemon juice.

HOW TO :

Take 1kg of Chef Khazana's white dhokla packet in a bowl.

Pour 300ml of water into it and salt as per taste, add lemon flavoured eno / any fruits salt ( 1 teaspoon) packet into it and mixed it rigourisly until everything gets mixed altogether to a medium consistency.

Pour this mixture into a tray and steam for 15 to 20 minutes on medium flame.

After that let it cool for 5 min and cut into pieces .

For tadka :

In a pan heat some oil and add mustard seeds , jeera ,curry leaves , Sesame seeds and green chillies .

Let them splatter for some time then add half cup of water with salt, sugar and little lemon juice.

Pour this delicious tadka over dhokla pieces.

And your white dhokla is ready in less than 30min.

This dhokla tastes better with mint green chutney.

Serve hot and enjoy.

Dhokla is a very common breakfast dish found in gujarat. This fluffy and light dish is consumed widely in India. Let’s make this healthy tasty food item with chef khazana’s chef.

INGREDIENTS :  Chef Khazana mixed dal dhokla atta.

For Tadka : Mustard seeds, jeera, white sesame, curry leaves, green chillies, salt, sugar, lemon juice.

HOW TO :

Take 250gms of mixed dal dhokla packets from Chef Khazana in a bowl.

Pour 300ml of water into it and salt as per taste, add lemon flavoured eno packet into it and mixed it rigourisly until everything gets mixed altogether to a medium consistency.

Pour this mixture into a tray and steam for 15 to 20 minutes on medium flame.

After that let it cool for 5 min and cut into pieces .

Tadka :

In a pan heat some oil and add Mustard seeds, Jeera, Curry leaves, Sesame seeds and Green chillies.

Let them splatter for some time then add half cup of water with salt, sugar and little lemon juice.

Pour this delicious tadka over dhokla pieces.

And your dal dhokla is ready in less than 30min.

This dhokla tastes better with mint green chutney.

Serve hot and enjoy.

Neer dosa are thin, fluffy and lacy crepes made with ground rice batter. 

These super soft and tasty dosas are also called as neer dose in Karnataka.

The recipe is naturally gluten-free and vegan.  

INGREDIENTS:

Chef Khazana's Rice flour, Water, Salt, Oil  

HOW TO:

Take a bowl and add 1 cup Chef Khazana's Rice flour,  you may add salt as per taste then add 3 cups of water and then mix it to a pouring consistency.

Transfer into a bowl then put a non-stick tawa or pan on to the gas.

Once the pan becomes hot add little bit oil and then with help of a spoon spread the batter giving a nice round shape.

Cook it till it becomes crisp from outside.

Your favourite all time Neer Dosa is ready in no time.

Pro Tip: It is not compulsory to put lid on the pan or cook it from both the sides.

Thalipeeth is a spiced flat bread made from multigrain flour.

Thalipeeth makes for a healthy, tasty and nutritious breakfast or snack.

You can even pack them in lunch box.

INGREDIENTS:

Healthy Habit’s Thalipeeth Mix Flour,  Red Chilli Powder,  Onion,  Coriander,  Salt, Water .

HOW TO:

Take Healthy Habit’s readymade Bhajini Flour as per your requirement into the bowl then add red chilli powder, salt as per taste, minced onions, coriander and water as required and make a fine dough out of it.

Now make small balls out of this dough and with the help of rolling pin give it a nice round shape.

Then with the use of minimal oil under medium gas fry it on the tawa / pan until its cooked from both the sides.

Next serve hot Thalipeeth with a spoonful of butter on it and dahi for dip.

As per your comfort you can also add carrots, beetroot or radish while making the dough.

Idli is a south indian dish mainly consumed for breakfast. It is very soft and round in shape cooked in steam. Usually it is a breakfast dish served with coconut chutney or sambhar. Now start your day with these nutritious breakfast recipes.

INGREDIENTS: 

Chef khazana's readymade idli mix, Butter milk, Water, Eno / Fruit salt .

HOW TO:

Take Healthy Habit’s readymade idli mix flour in a bowl add butter milk or water with a pinch of salt in it and give it a nice mix. Now add one packet of Eno and mix it nicely.

You can even add your favorite veggies in it. After that scoop it into steamer and within 10 -15 mins your instant mini idli is ready.

Serve it hot with coconut chutney or sambaar.   Make delicious sambaar quickly with our ready sambar masala. 

To make sambaar try out our easy recipe here.

Amboli is a typical regional dish from coastal Maharashtra, usually served with chutney for breakfast. 

Maharashtrian amboli is a thick, soft, fluffy pancake made of rice and lentils soaked and ground into a fermented batter.

HOW TO :

Take a packet of Chef Khazana's instant amboli atta into the bowl and add buttermilk / curd to it.

Mix the mixture and Let it sit for 2 to 3 hours.

When you are ready to make the Amboli, add salt and mix well.

Adjust the consistency by adding water if required to make a thick batter that is not runny, but pourable and spreadable, like a dosa batter.

Place a non-stick skillet/cast iron tava on the heat and warm it up.

Pour of ladle full of the Amboli batter and spread to make a thick pancake.

Drizzle oil or ghee on the sides and allow it to cook on one side.

Your Crispy and healthy amboli is ready. Have it with a green chutney and enjoy .

To watch how to make amboli at home , click here for video.

Upvaas Thalipeeth is a typical Maharashtrian pancake usually made during religious fasts. Flours of Barnyard millet (Sama, Bhagar), Amaranth (Rajgira), Sago (Sabudana), Singada (water chestnut) are mixed with grated potato and a few spices to make this delicious Thalipeeth. 

INGREDIENTS:

Chef Khazana’s Satvik Fasting Flour

Green chilies finely chopped.

Ginger-chillies thecha.

Chopped coriander leaves.

Mashed potatos.

Roasted Peanut powder.

Salt  

HOW TO:

Take Chef Khazana’s Fasting Flour in a bowl then add green chilies, thecha, peanut powder, mashed potatos and salt to taste and give it a good mix to prepare for the thalipeeth.

Make small doughs and roll them out on a rolling pin.

On hot pan / tawa , Add little oil and fry this thalipeeth till crisp.

Enjoy it with curd or peanut chutney.

Learn how to make it with our video recipe.

Click here to watch it.

Preparation to make Vegetable Biryani (it can be also used to make Chicken Biryani)

Ingredients for Biryani

Yudi's Biryani Mix 100 gms (8 flat tablespoons = for 8 persons)
Curd 1 cup,
Tomato puree 100 gms,
Boiled mixed vegetables – 2 cups,
Rice – 3 cups, Chopped green chillies – 4,
Mint leaves,
Fried onions and cashews for garnish,
Saffron soaked in milk – 5 tsp,
Oil 3 tablespoons (tbsp),
Ghee 5 tbsp.

Note: if using it for less than 8 persons then other ingredients should be reduced proportionately

Method

Parboil rice by adding salt and keep aside.

TO MAKE THE VEGETABLE GRAVY :

Mix the Biryani masala in curd and keep aside. Heat oil and ghee in a pan and add green chillies, mint leaves and tomato puree and cook for a few minutes till the oil separates. Add the Biryani masala mix and cook till the oil separates. Add boiled vegetables and mix well. Take a microwave safe bowl or vessel and grease the bottom with ghee and add a layer of rice and sprinkle mint leaves. Add a layer of vegetables and again repeat with rice and vegetables. Top the last layer of rice with fried onions, cashews, mint leaves and saffron soaked in milk. Cover and cook for 10 to 12 minutes. If you are using vessel, cover with aluminum foil and place on a thick bottomed tawa and cook on a slow flame for 10 to 15 mins. Serve hot with raita and papad.

Note: Marinate chicken (700 gm. Breast Pieces) using salt, turmeric, ginger-garlic paste, chilli powder, garam masala, rest for 15 mins and then cook in oil on medium flame for 15 mins and then add to the above gravy mixture instead of vegetables

Saffron / Kesar Masala Milk is a divine drink for any spiritual events like pooja, haldi kumkum, ganpati festival. Serve hot or cold will cherish the moment and refreshes mind and soul.

INGREDIENTS :

2 liter Milk
Ready Saffron Masala Milk

HOW TO?

Boil the Milk in vasal and reduce it to one fourth of the quantity.

Add 1 packet (10 grms) of Saffron Masala Milk and stir well till dilutes.

Turn off the flame immediately and cover with lead. 

Check the taste you may add extra sugar to adjust sweetness. 

Serve hot with extra pistachios.

Misal a very popular spicy dish and well served street food in Maharashtra. Chef khazana made it simple for you.

INGREDIENTS

3-4 Medium Size Onions Finely chopped

2-3 Medium Size Tomatos Finely Chopped

Misal Masala 1 Packet

Red Chilly Powder / Kanda Lasoon Masala

300 grms Sprouted Moth Beans (Matki)

20 tbsp Oil

15 Cups Warm Water

Sal to taste

Farsan, Coriander chopped, Lemon Wedge, Pav / Slice Bread

HOW TO :

Heat up the wok and add oil. Add chopped onions and saute till it color changes to golden.
Add chopped tomatos and saute till the oil separates.
Add 1 Packet of Misal Masala  and 20 cups of warm water to it. Take a boil and then add Moth beans, red chilly powder & salt per taste. Cook till moth is done well.

Serve hot in a plate with farsan and garnish with coriander lemon and enjoy with paav or bread.

TIP : To make tarri / misal more spicy add Kanda lasoon masala instead of chilly powder.

Preparation to make Dum Aloo, Veg Kolhapuri, Paneer Tikka Masala, Chicken (½ Kg.), Prawns, Boiled Eggs

Ingredients for preparation

Red Gravy Mix 100 gms (8 flat tablespoons = for 8 persons)

Milk 1 cup, Tomato puree 50 gms

Fried baby potatoes 200 gms,

Coriander leaves – 2 teaspoons (tsp)

Fresh cream – for decoration, Oil 2 tablespoons (tbsp)

Butter 2 tbsp

Note: if using it for less than 8 persons then other ingredients should be reduced proportionately

Method

Heat oil and butter in a pan. To it add coriander leaves and tomato puree and cook for a few minutes till the oil separates. Mix the Red gravy mixture in milk and add it to the pan. Cook for 5 minutes till the oil separates. Add the fried potatoes and cook for 5 mins. Garnish with fresh cream and coriander leaves and serve.

Note: Marinate chicken using salt, turmeric, ginger-garlic paste, chilli powder, garam masala, rest for 15 mins, and then cook in oil on medium flame for 15 mins and then add to the above gravy mixture instead of vegetables/paneer

The coastal treasures of Malvan’s seafood, can now come into your kitchen. Here’s how you can make it at home.

INGREDIENTS

Fish (Surmai/ King Mackerel / Pomfret) 250g,
1 inch ginger,
fresh coconut 30g,
entire packet of  Malvani Fish Rassa Masala,
garlic 15 cloves,
onion 1 big (half sliced & half chopped),
tomato 1, oil 30 ml, salt as per taste,
turmeric powder,
fresh coriander,
kokam juice/ kokam, water 2½ cups (500ml).

HOW TO :

1) Make fine paste of fresh coconut, tomato, onion (half sliced) Mix it with entire packet of  Malvani Fish Rassa Masala.

2) Make fine paste of ginger (1 inch), garlic (10 cloves) for fish marrination.

RECIPE :

Take 250g Surmai fish/ King Mackerel / Iswan, wash it with tap water and clean properly. Marinate fish with ginger - garlic paste, pinch of turmeric with salt for 15-20 min. Take 30ml oil in wok, half chopped onion, mashed 4-5 garlic cloves and above paste.
Cook till oil separates. Add 500ml water and boil for 5 min. Then add marinated fish and 3-4 kokam, cook for 5-8 min. Keep covered. Malvani Fish Curry is ready. Garnish with fresh coriander. Serve hot with bhakari /rice.