Start your own Thali/Tiffin Business Workshop| इस थाली वर्कशॉप को देखकर कमाएं लाखों रुपये скачать в хорошем качестве

Start your own Thali/Tiffin Business Workshop| इस थाली वर्कशॉप को देखकर कमाएं लाखों रुपये

Deal Of The Day 😍 Buy our newly launch "Start your own cloud kitchen"course. Original Price : ₹25,000/- Offer price: ₹ 2999/-ONLY Exclusive doubt solving session with Chef Sneha Thakkar & HM Faculty* (0:00-4:49) - Introduction (5:30) - Soak toor / chana dal (8:49) - Soak dal for dal makhani (15:00) - Boiled vegetable for gravy (27:36) - Mix vegetable sabji (48:20) - Final garvy making technique (1:09:50) - Workshop information (1:13:03) - Offer (1:38:20) - Panner Masala (2:00:00) - Dal Makhani (2:13:25) - Rogan (2:16:15) - Dal Tadka (2:30:50) - Jeera rice (2:40:22) - Laccha paratha / Kulcha (2:58:56) - Final Plating & packaging Click the link below to register👇🏻 https://rzp.io/l/OBHaU2LK For more details call on 9712307070 For Written Recipe PDF Click on this link👇🏻 (All video PDF are available) https://chat.whatsapp.com/IcMp44AByQ1... Ingredients: 1) Basic Gravy: Step 1- 800 grams Onion 800 grams Tomatoes 100 grams Capsicum 50 grams Coriander Stems 50 grams Carrot 100 grams Melon Seeds 100 grams Cashew Nuts 2 nos Bay Leaves 1 piece Cinnamon 5 grams Cumin Seeds 5 grams Mace 5 grams Pepper Powder 3 grams Cardamom Water as needed Step 2- 400 ml Oil 20 grams Ginger Paste 20 grams Garlic Paste 5 grams Green Chilli Paste 10 grams Gram Flour 10 grams turmeric 20 Kashmiri Red Chilli village 20 grams Coriander Cumin Powder Gravy Base (Step-1) Water as needed 2) Paneer masala: 200 ml Oil 5 grams Cumin Seeds 20 grams Ginger Paste 20 grams Garlic Paste 10 grams green chili paste 5 grams Turmeric 10 Kashmiri Red Chilli Powder 5 grams Coriander Cumin Powder 10 grams Kitchen King Masala 5 grams Kasurimethi Water as needed Ready Gravy (Step-2) 750 grams paneer 50 grams Khoya 5 grams Sugar 10 grams Tomato Ketchup 10 grams Red Chilli Water as needed 30 ml Cream 20 grams Butter 3) Mix veg: Ingredients :- For pre-presion 500 grams Cauliflower (cube) 300 grams carrot (cube) 200 grams capsicum (cube) 100 grams steam (cube) 200 grams French beans (cube) 100 grams peas (boiled) 100 grams paneer (cube) 100 grams potatoes (cubed) 200 ml oil 5 grams cumin 2 nos bay leaves 250 grams onion (chopped) 20 grams ginger paste 20 grams garlic paste 5 grams green chillies chopped 200 grams blanch tomato puree 5 grams turmeric 10 Kashmiri lal marchu powder 10 grams coriander cumin powder 5 grams kitchen king masala 3 grams Kasurimethi 20 ml cream Salt to taste All the veggies 10 grams coriander (chopped) 10 grams spring onion (chopped) 4) Dal fry: For dal (boil) 250 grams Tuvar dal (soaked for 6 hours) 100 grams gram dal (soaked for 6 hours) 5 grams ginger paste 5 grams green chili paste 3 grams turmeric 10 ml oil 5 grams oil Water as needed 1 bay leaf For tadka 200 ml oil 5 grams cumin seeds 5 grams Boria Chili (Waghar Chili) 50 grams Onion (chord) 100 grams tomatoes (chopped) 10 grams ginger (chopped) 10 grams garlic (chopped) 5 grams chili (chopped) 5 grams turmeric 5 grams asafoetida 8 Kashmiri Red Chilli powder 5 grams Amchur powder 3 grams Kasurimethi Water as requires Boiled lentils Salt to taste 10 grams coriander chopped 10 grams Desi Ghee (after rendering) 5) Jeera rice: For Rice 400 grams sella Basmati (steamed for 12 hours) 4 liters water 5 ml vinegar 10 ml oil final step 150 ml of oil 30 grams ghee 8 grams cumin Boil rice Salt to taste 10 grams coriander (chopped) 6) Dal Makhni: For Dal (Boil) 250 grams black urad 50 grams Chibda Rajma 50 grams Chanal Dal 10 grams ginger 2 nos bay leaves 5 grams cinnamon 5 grams green cardamom 5 grams mace Water as needed For dal: 200 ml oil 50 grams butter 5 grams cumin 5 grams chili paste 5 grams asafoetida 5 grams turmeric 10 grams Kashmiri Red Chilli 8 grams Kitchen King 3 grams Kasurimethi 300 grams blanch tomato puree 100 grams tomato ketchup Boiled lentils Water as needed Orange Red Cooler 200 ml cream 100 grams butter 5 grams coriander chopped 2 grams nutmeg powder 3 grams pepper powder 7) Lachcha Paratha: 1 cup flour 1 cup wheat flour 1 tsp baking powder 1/2 cup curd 1 tsp sugar 2 tbsp oil Salt to taste For the kalonji topping For the sesame topping For the coriander topping Oil for frying Join this channel to get access to perks:    / @swadcooking   Get free online workshops worth Rs 15,500/- ✅ Free Baking Workshops (Lifetime Access) ✅ Free Culinary Workshops (Lifetime Access) ✅ 10 Workshop Bundle (Lifetime Access) 👇🏻 Click on the link below to claim your free online courses https://www.swadinstitute.com/s/store... Download Our Application: https://onelink.to/xm3ypf Contact us: Swad Institute of Pastry & Culinery Arts 6th Floor, Kalp Business Center, above iconic showroom, opp. pantaloons, City Light Town, Athwa, Surat, Gujarat 395007 +91 9712307070 / 8460807070 #cooking #indiancooking #recipe #indianrecipe #howtocook #diy #chef #cook #cooking #foodporn #kitchen #dinner #foodphotography #eat #foodlover #homemade #foodgasm #tasty #yum #healthy #foodpics #healthyfood #swadcookinginstitute