Gobble | Hatke Desi Recipes | Dish Unlocked | EP03 | Ft. Viraj Ghelani, Chef Shipra Khanna скачать в хорошем качестве

Gobble | Hatke Desi Recipes | Dish Unlocked | EP03 | Ft. Viraj Ghelani, Chef Shipra Khanna

Ever tried a Desi veg version of Sushi or a Vada Pav without potato? Viraj Ghelani and Rohit Varghese challenge MasterChef Shipra Khanna to turn two popular dishes with a very Hatke twist! 16 foodies throw crazy food challenges at Masterchef Shipra Khanna. Watch her unlock 8 mouth-watering never seen before dishes every week! In our third episode, our Chef accepts the challenge to make Jain Vada Pav and Dhokla Sushi👩🏼‍🍳 #DishUnlocked #VirajGhelani #JainVadaPav #Dhokla #Sushi #Vegetarianrecipes Follow us on Instagram: @gobblegrams (https://bit.ly/gobblegrams_instagram) Dhokla Sushi Recipe: Ingredients 3/4 cup idli batter 1 tbsp curds (Dahi) salt to taste 1 tsp oil ½ cup carrot juliennes ½ cup shredded cabbage ½ cup cream cheese oil for brushing To Be Mixed Into A Black Sesame-chilli Flakes Mixture 2 tsp black & white sesame seeds (Kala til) ¼ cup dried coconut chutney --For the green chutney 1/2 cup coriander leaves 2 tsp mustard powder 2 tbsp mustard oil 5-6 garlic cloves 1 small piece of ginger" Method: 1. Chef takes the ingredient for the batter & mixes into a bowl 2. then pours it into a pan & steams the batter 3. while she steams she can cut some vegetables 4. prep for the mustard chutney 5. takes all the ingredients in a food processor & grinds to a chutney 6. once steaming is done Demould the sheet 7. Spread a sheet of cling film sprinkle some sesame seeds 8. add the sheet on top of the cling film & add a spoon of chutney & cream cheese & spread well, then add shredded carrots & cabbage. 9. now roll into a pinwheel & tighten the sides, refrigerate for 20 mins 10. now unwarp & cut into sushi pieces. 11. Plate as required & garnish with some spring onions & sesame seeds Jain Vada Pav Recipe: --For the Vada 1 1/2 cups boiled, peeled and mashed raw banana 1/2 tsp turmeric powder (Haldi) 2 tsp finely chopped green chillies 2 tbsp finely chopped coriander (dhania) 1/2 tbsp lemon juice 1 tsp sugar salt to taste 1 tbsp oil 1/2 tsp mustard seeds ( rai / sarson) 1/4 tsp asafoetida (hing) 4 to 6 curry leaves (kadi Patta) Oil for deep-frying --For batter 3/4 cup besan (Bengal gram flour) Salt to taste Water as required --For the Green chutney ½ cup chopped mint leaves (pudina) ½ cup chopped coriander (dhania) 2 tbsp roasted chana dal (Daria) 3 green chillies, chopped 2 tsp lemon juice salt to taste For dry chutney 3/4 c - peanuts 1-1/2 Tbsp - red chilli powder 1/2 Tbsp - coriander-cumin powder 1/4 Tsp - Turmeric powder 1/2 Tbsp - oil Salt to taste Method: 1. Chef will take the raw bananas & boil or steam them, next she will peel the cooked banana & transfer the flesh to a boil, mash the cooked banana well, next she will then prepare the tempering by heating a pan with oil & adding the mustard curry leaves & hing, then pout the temper to the raw bananas, next add the rest of the ingredients & mix well 2. Shape into vadas & keep aside. 3. now she will prepare the batter. 4. Next she will start making the Jain chutney, grind the ingredients for the green chutney in a mixer & keep aside, similarly grind the ingredients for the dry chutney & keep aside. 5. now chef will heat oil in a Kadai & dip the vadas in batter & deep fry till crisp & cooked 6. Now chef will assemble the vada pav with the pav, chutneys & vada 7. Plate as required & serve hot, serve with some fried chillies if required"