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Aloo bread dahi bhalle
#Snack
A crunchy‑soft snack: serve it with a dollop of cool yogurt, tangy tamarind chutney and a sprinkle of coriander – the ideal bite‑size treat for tea time. 😋
- Soft potato filling
- Crispy bread coating
- A burst of flavor in every bite – a real tadka of taste.

Royal Potato Chia Seeds Halwa
#Aloo


Royal Potato Chia Seeds Halwa with Caramel Banana & Sugar Honeycomb A luxurious twist on traditional halwa — creamy potatoes enriched with khoya, infused with cardamom, and finished with chia seeds for a subtle crunch. Elegantly plated with caramel banana, nuts, tuile, and delicate sugar honeycomb.


🧾 Ingredients 
For Potato Chia Halwa 
1 cup boiled & mashed potatoes (smooth, lump-free) ½ cup full cream milk
 ¼ cup khoya (mawa), grated
 3–4 tbsp sugar (adjust to taste)
 3–4 tbsp ghee
 1 tsp cardamom powder
 2 tsp chia seeds 
 For Garnishing 
Caramelized banana slices (2–3 pieces)
 Roasted cashew nuts 
Pumpkin seeds 
Cocoa tuile
 Sugar honeycomb 


 👩‍🍳 Method
 Step 1: Prepare the Base In a heavy-bottom saucepan, add the mashed potatoes, milk, and grated khoya. Cook on medium heat, stirring continuously to avoid sticking. Allow the mixture to thicken and develop a slightly light golden color. 
Step 2: Enrich the Halwa Add ghee and sugar. Continue cooking, stirring constantly, until the halwa thickens and starts leaving the sides of the pan. The texture should be smooth, glossy, and rich. 
Step 3: Finish with Flavor Add cardamom powder and chia seeds. Mix well and cook for another 1–2 minutes. Turn off the heat and let it rest slightly.


 🍮 Plating (Modern Style) Place a round cookie cutter on a serving plate. Fill it evenly with the warm halwa and press gently for a neat shape. Carefully remove the cutter. Top with caramelized banana slices. Garnish with roasted cashews and pumpkin seeds. Place cocoa tuile on the side for height and texture. Add a piece of sugar honeycomb for an elegant, gourmet finish. 


 🌟 Pro Tips Use full cream milk for richer texture. Cook on low-medium flame to prevent burning. For extra depth, lightly roast chia seeds before adding. Serve warm for best taste and aroma.

#wd26
My biggest inspiration and through these women whom I have develop passion, dedication and creativity toward cooking are my grandma and my mom.  
When I was younger, I used to watch my grandma cook. She would carefully prepare the ingredients and teach me how to mix, taste, and season the food. While watching  her cook made me curious and excited to learn. She encouraged me to help her, and little by little I started cooking simple dishes on my own. 
From my mom, I have learned consistent in taste, balance  in flavours,  textures, keep experimenting with traditional recipes which elevated my journey today  from home maker to home chef as well as food creator. 
Sharing pic of my two inspiring pillars of my life .

My inspiration is a woman is myself only who has inspired myself only to encourage and be brave and strong by mind to face this world with positive wibes and positive energy and develop yourself automatically your family will be developed and grow continuously through hard work sincerity and form decisions changed our entire life and rest I respect all the women\'s of my family my mom sister inlaws mother law and the one who is the power of attorney sitting above the blue sky and ruling us  wnd inspiring to do good things for our community .every single person not only women\'s but each and every person is my inspiration.
Thanks and regards


Ritu Ajay vele

#ES1
Mix veg and paneer stuffed paratha 
A wholesome paratha filled with a flavorful stuffing of mixed vegetables and soft paneer, perfectly spiced and cooked until golden and crisp. Best enjoyed with curd, pickle, or a dollop of butter.

#lOP
Recipe name: \"mohanthal\"
Hindu tyohar shatam aatham special.

#lOP
Recipe name: \"puran poli\".
Gujarati traditional sweet.

#lop
Seviya custard bites

#lOP
# Recipe -Payesh 
This is a traditional recipe in Bengali New Year - or Poila Baishak. This sweet  is made  with gobindovog rice, milk, sugar, cardamom powder,cashew nut and raisen and served chilled.

SOYA GRANULE & PANEER PARATHA
#MD26

Ingredients 
For wheat dough 
1 cup wheat flour (atta)
½ cup water (adjust as needed)
A pinch of salt 
1 tsp ghee or oil (optional, for softness)


For stuffing 
¼ cup Soya granules (soaked, drian & squeeze )
¼ cup Paneer crumble
2 tbsp Boiled potato 
1 tbsp Green bell pepper 
1 tbsp Red bell pepper
1 tbsp Yellow bell pepper
1 tbsp Chopped coriander leaves
1 tsp Ginger-garlic paste
1 tsp Green chili
1 tsp Coriander powder 
1 tsp Red chili powder 
½ tsp Turmeric powder 
½ tsp Amuchur powder 
¼ tsp Chaat masala  
Salt to taste 
Process 
🥣 Step 1: Prepare the Dough
In a bowl, add wheat flour + salt.
Slowly add water and knead into a soft, smooth dough.
Add 1 tsp ghee/oil and knead for 1–2 minutes for extra softness.
Cover and let it rest for 10–15 minutes.
🌿 Step 2: Prepare the Power-Packed Stuffing
Heat a pan with ½ tsp oil (optional).
Add ginger-garlic paste & green chili — sauté till aromatic.
Add soaked & squeezed soya granules. Cook for 2–3 minutes.
Add coriander powder, red chili powder, turmeric, chaat masala, amchur & salt. Mix well.
Add boiled potato and cook until mixture becomes slightly dry.
Turn off the flame.
Add paneer crumble, bell peppers & chopped coriander leaves.
Mix well and let stuffing cool completely.
👉 Stuffing should be moist but not wet.
🫓 Step 3: Shape & Cook
Divide dough into equal balls.
Roll slightly, place 3-4 tbsp stuffing in the center.
Seal properly and roll gently into medium-thick paratha.
Cook on hot tawa.
Flip, apply little ghee, cook both sides until golden brown with crisp spots.
🔥 Serve Hot With
Mint curd dip
Pickle
Butter dollop

#Kacchi keri ka Rajasthani Achar
#PD26


Rajasthani Keri Ka Achar (Raw Mango Pickle) Ingredients 500 g raw mangoes (keri) 3 tbsp salt 2 tbsp red chili powder 1 tbsp turmeric powder 2 tbsp crushed mustard seeds (rai kuria) 1 tbsp fennel seeds (saunf), lightly crushed 1 tsp fenugreek seeds (methi), lightly roasted 1/4 tsp asafoetida (hing) 200 ml mustard oil Method Prepare the mangoes Wash the raw mangoes and dry them completely. Cut into medium-sized pieces. Mix the spices In a large bowl, add mango pieces. Add salt, turmeric, chili powder, mustard seeds, fennel, methi, and hing. Mix everything well. Heat the oil Heat mustard oil until it starts smoking lightly. Let it cool completely. Combine Pour the cooled oil over the mango mixture. Mix properly so all pieces are coated well. Store Transfer to a clean, dry glass jar. Keep it covered for 4–5 days and stir once daily with a dry spoon. Ready to Eat The pickle starts tasting good in 3–4 days. Full flavor develops in about a week. Tips Always use dry utensils. Mango pieces should stay covered in oil for longer shelf life. For authentic Rajasthani flavor, you can add a little extra chili and mustard. Tastes amazing with Bajra Roti, Dal Baati, or parathas.