Swarna | Recipe video creator

Crispy spicy Honey Chilli Lotus stem 😍 Recipe: - Wash and peel the lotus stems - Slice very thinly - Dip them in cold water for 2 minutes - Drain excess water and wipe with a kitchen cloth - Coat with 2-3 tsp corn flour. - Deep fry or Airfry until crisp and set aside. - in a pan add 2 tbsp sesame oil 3 Birds Eye Red chilli/ dried chilli chopped 2-3 Green chilli chopped 1 inch Ginger chopped 5-6 Garlic chopped 1 stick Celery chopped - sauté for a minute 1/4 cup Red Bell pepper 1/4 cup Yellow Bell pepper - sauté for 2 minutes 3 tbsp Water 1 tsp Green chilli sauce 2 tsp Red chilli sauce 1 tbsp Oyster sauce 1 tsp Vinegar 1/2 tsp Stock pwd 1/4 tsp Salt - cook for 1 minute 1/4 cup Corn flour slurry - Cook for 1 minute Fried lotus stem - turn off heat 1-2 tsp Honey Garnish with Spring green - enjoy immediately ☺️

Creamy mava meets the robust aroma of @continentalmalgudi filter coffee in these delectable Coffee Pedas. Try it today!😍 Here’s the recipe: Starting with the filter coffee: - Add 2 tbsp continental Malgudi filter coffee grounds into the filter pot. - Pour 1/2 cup hot water and let it steep for 10 minutes. - Next In a pan add 1/2 cup milk 1/4 cup sugar - cook sugar and milk in a pan until the sugar dissolves. - Turn off the heat, add 1 tsp ghee, and let it melt. - Now, mix in 1&1/2 cup milk powder to form a smooth paste. - Turn the heat on and stir continuously until it forms a dough. - Remove half of the mava and set it aside. - To the remaining Mava add 1/4 cup prepared filter coffee decoction. - Mix and cook for a minute, then set it aside to cool for 5 minutes. - Shape pedas from both plain and coffee mava. - press them together to create Peda. - Garnish with sliced pistachios. - Now to complement the dessert, let’s prepare a steaming cup of filter coffee. - Add sugar to the dabara, pour the coffee decoction, top with hot milk, and froth it 2 to 3 times. - If you love coffee, this sweet is a must-try ☺️ . . #ContinentalMalgudi #FilterCoffee #filtercoffee #traditionalcoffee #keepingtraditionsalive #reels #FilterCoffeeLove

Made this beautiful Bengali sweet Kacha Golla for My 1000th post 🥰 What a beautiful, light & not so sweet mithai 😍 Have you tried it yet? Here’s the recipe: Heat 1 ltr full fat milk Add 4 tsp Vinegar+ 4 tsp Water - Let the milk curdle - Drain the Chena - Rinse with fresh water - Set aside for 1 hr - Crumble the paneer Keep one half aside - Add 2 tbsp sugar to another half - Mash for 1 minute. - add Paneer sugar mixture into a pan - Cook for 2 minutes 1/4 cup Condensed milk - Cook 2-3 minutes and turn off the heat. - Pour it over the Chena - Let cool for 5 minutes - Knead until well combined - Make ladoo and roll into milk powder - Finish with kesar tika - And enjoy ☺️

Sweet Menthe/ Methi dosa 😍 Recipe: 2 cups dosa rice/ kolam/ masoori 4 tsp Methi/fenugreek seeds 2 tsp urad dal 2 cups scraped fresh coconut 1 cup jaggery 2 cups thin poha 3 cups water (for grinding) 1 cup water to mix with the batter 1 tsp salt (adjust to taste) Ghee - Wash and soak rice, methi and Urad for 3 hours. - Drain the water and transfer it to the blender jar. To this add, coconut, jaggery, poha and water. - Grind to smooth paste. - Transfer to big vessel add water and mix well. Cover and let it ferment for 6-7 hours or overnight. - Once fermented add salt and give it a mix. - Heat an iron griddle or nonstick pan over medium heat. Apply some ghee. - Pour a ladle full of batter. Let it cook uncovered till you see small bubbles. - Cover and cook for 15 seconds. Apply some ghee flip over and cook for 10-15 seconds. - Serve hot with tea, ghee or honey. - Enjoy 😊 ** To make it savoury skip jaggery. And serve with coconut chutney.

Happy New Year!🎉 Did you overindulge a little too much during the holidays? Me too! 😜 That’s why I’m starting the year with a detoxifying and immunity-boosting amla shot 😍 Ingredients: 10 Amla/Indian gooseberry 4 inch Fresh Turmeric 4 inch Fresh Ginger 2 sprig Curry leaves 2 tsp black Peppercorns 1 cup Water - Blend till fine and strain. - Enjoy your amla shot fresh for maximum benefits, or pour it into ice cube trays and freeze to store for up to a year. - Whenever you need a quick boost, just take one frozen cube, mix it with water, and enjoy a refreshing shot of health! ☺️

Try this Crispy Egg Bonda for your New Year’s party😍 Ingredients: 8 hard boiled eggs ( cut into half) For batter: 1 cup chickpea flour/besan 3 tbsp rice flour 1/4 tsp turmeric powder 1/2 tsp chilli powder 1/2 tsp cumin powder 1/2 tsp black pepper powder 1/2 tap salt(adjust to taste) 1/4 tsp hing/ asafoetida 1 tsp oil 1/4 -1/2 cup batter( for thick batter) 1/4 tsp baking soda Oil for frying For salad: 1 big onion 1 tomato 1 green chilli 1/8 cup coriander 1/2 tsp chat masala powder - mix all the ingredients for the batter. - coat the boiled and halved eggs into the batter evenly. - deep fry over medium heat for 1-2 minutes. - drain and set aside. - finely chop onion, tomato, green chilli and coriander. - place this over the egg bondas and sprinkle some chat masala. - enjoy ☺️

Without 18% GST🤭Gud Makhana Ingredients: * 100 gm Makhana (Fox Nuts) * 1.25 cups Jaggery * 2 tbsp Sugar * 2 tbsp Sesame Seeds * 1/4 cup Roasted Peanuts, crushed * 1 tbsp Ghee * 2 pinch Baking Soda * 3 tsp Water * 1 tsp Saunf (Fennel Seeds) Instructions: * Over low heat, roast the Makhana for 10-12 minutes or until they become crispy. Set aside. * In the same pan, roast white sesame seeds over low heat for about 1 minute. Set aside. * Roast peanuts for 2-3 minutes. Allow them to cool, then remove the skin. Crush them using a mortar and pestle or coarsely grind in a mixer grinder using the pulse mode. * In a heavy-bottomed pan, add jaggery, sugar, water and fennel seeds. Melt the mixture over low heat, stirring continuously to prevent sticking. * Once melted, add ghee to the jaggery syrup. Stir for 2-3 minutes. * Add baking soda to the mixture and continue stirring for 1 minute. * To check the caramel add a tsp of syrup in cold water. The strings should turn crispy and break easily. * Now, add the roasted Makhana to the jaggery syrup. Mix well until the Makhanas are evenly coated with the syrup. * Sprinkle the roasted sesame seeds and crushed peanuts over the coated Makhanas. Mix thoroughly. * Transfer the mixture to a plate greased with ghee. Ensure an even spread and press it down gently with a spatula. * Allow the Makhana Chikki to cool completely. * Once cooled, Store the Makhana Chikki in an airtight jar. It stays fresh for up to 10 days. * Enjoy ☺️

Winter special Hari lehsun/ garlic green ki sabji 😍 Recipe: 300g Hari Lehsun/Green garlic - Remove the roots, wash and rinse. - Chop it finely. - In a kadai add 213 tsp Oil 1/4 tsp Hing 1 Onion chopped - Saute 1 minute and add chopped Hari Lehsun - Saute 2-3 mins 1/4 tsp Turmeric 1/2 tsp Salt 1 tsp Chilli pwd 1 & 1/2 tsp Coriander pwd 1/2 cup Water - Cook for 2 mins - Serve with roti or paratha. - I served it in traditional way with bajra roti, jaggery, raw onion, white butter and red chilli chutney. - Enjoy ☺️

Moist and healthy Plum cake without sugar & maida😍🥧🎄 Recipe: For fruit soak: 1/3 cup Apple juice 1/2 Candied dry fruits 1/4 Chopped almonds - Soak for 2 hours For the batter: - In a bowl add 1/4 cup Sri Sri Tattva cow’s pure ghee 1/4 cup Milk 3/4 cup Sri Sri Tattva organic Jaggery - Mix well until we’ll combined 3/4 cup Sri Sri Tattva Whole Wheat atta 1/2 tsp Cinnamon pwd 1/2 tsp Clove pwd 1/4 tsp Cardamom pwd 1/2 tsp Dry ginger pwd 1/2 tsp Nutmeg pwd Soaked dry fruits and nuts 1/4 tsp Salt 1 tsp Baking pwd 1/4 tsp Baking soda 2 tsp Orange & lemon zest 1 tsp Vinegar - Mix well until just combined and transfer into a lined cake tin. - Bake in a preheated oven @150C for 35- 40 mins - Let cool and enjoy ☺️ - Merry Christmas 🎉🎄❤️

Masala Neer dosa is light, fluffy and so flavourful 😍 I have used @blendjet to prepare the batter. Recipe: 2 cups Dosa rice -Wash 3 times and Soak for 3 hrs - Into the blender Soaked dosa rice 1 tbsp Coriander seeds 1 tsp Cumin seeds 1&1/2 tsp Salt 2 tsp Jaggery 1 small lemon size Tamarind 7 Kashmiri Dried red chilli 1 cup Coconut 1/2 cup Water (to blend) - Blend until smooth. - Transfer to a bowl - 4 cups water (to mix with the batter) - mix well - Apply oil to a non stick pan and Pour the batter - Cook on high. Cover and cook gor 1 minute. -Enjoy with butter or chutney ☺️

Restaurant style Green chutney 2 ways 😋 For spicy green chutney: Into the blender: 2 handful fresh Coriander 1 cup fresh Mint leaves 1 green/red tomato 1 inch Ginger 2-3 Green chillies 1/2 Lemon juice 1/2 tsp Roasted cumin pwd 1/2 Cumin seeds 1/2 tsp Black salt 1/2 tsp Amchur 1/2 tsp Sugar 1/4 tsp Salt 1/4 cup Water -blend till smooth. For mild green chutney: 1/4 cup Fresh curd - Prepared Spicy green chutney - Mix well and enjoy with kebab, pakora, fried foods or just paratha ☺️

Hara Bhara kabab 🥬😍 Recipe: 400g spinach/ Palak -Clean and wash the Spinach. - Boil spinach for 1 min and soak in ice water for 1 min. - Transfer to a blender. 1 cup Green peas - Boil for 5 mins - Add to the blender 1 inch Ginger 2 Green chilli Water if required - Blend till smooth - Transfer the prepared paste into a bowl. To this add 2 Boiled and mashed potato 1 cube Cheese grated 1 cup grated Paneer 1 tsp Chaat masala 1/2 tsp Red chilli pwd 1/4 tsp Garam masala 1/2 tsp Salt 1/2 cup Bread crumbs - Mix well to form a dough - Make small tikkis - Place a cashew in the center. - Shallow Fry the kebabs 1 min each side. - Serve with green chutney. Recipe for chutney will be posted tomorrow. - Enjoy ☺️