To make palak paneer lifafa For The Dough 2 cup whole wheat flour (gehun ka atta) 1 tsp oil for kneading Wheat flour for rolling To Be Mixed Into A Stuffing 1 3/4 cups grated paneer (cottage cheese) 1/2 cup chopped and blanched spinach (palak) 1/2 cup diced mozzarella cheese 1/4 cup finely chopped onions 1 1/2 tsp finely chopped green chillies 2 tbsp finely chopped coriander (dhania) salt and to taste 1/4 tsp garam masala 1 tsp chaat masala Method For the dough 1. In a deep bowl, add whole wheat flour, salt and approx. 1 cup of water and knead into a soft dough. 2. Add oil and knead again and cover with a lid and keep aside. How to proceed 1.To make palak paneer lifafa, in a small bowl add wheat flour and approx. 5 tbsp of water and whisk well to make a thick paste. Keep aside. 2. Divide the stuffing into 7 equal portions and keep aside. 3. Divide the dough into 7 equal portions and roll each portion into a 225 mm. (9”) diameter circle using a little plain flour for rolling. 4. Place a portion of the mixture in the centre and fold 2 opposite corners of the roti over the filling, overlapping them slightly. Now apply little prepared plain flour paste using a brush. 5. Fold the remaining 2 sides of the roti to make an envelope. 6. Heat a non-stick tava (griddle) and cook the paratha, using ½ tbsp of butter, till they are golden brown in colour from all the sides. 7. This recipe makes 7 Parathas. 8. Serve the palak paneer lifafa hot with green chutney and tomato ketchup. Tips to make palak paneer lifafa paratha 1. Instead of diced mozzarella cheese you can use grated processed cheese. 2. Make sure to apply the plain flour mixture properly to seal the paratha.

For Peri Peri Masala 2 tbsp kashmiri red chilli powder 2 tsp dry red chilli flakes (paprika) 3 tsp garlic (lehsun) powder 1 tsp dried ginger powder (sonth) 2 tsp onion powder 2 tsp dried mango powder (amchur) 4 tsp dried oregano 1 tsp freshly ground black pepper (kalimirch) 2 tsp sugar 1/2 tsp black salt (sanchal) 1/2 tsp salt to taste Method For peri peri masala To make peri peri masala, combine all the ingredients in a mixer jar. Blend till it becomes fine powder. Transfer the peri peri masala into an air-tight container. It stays fresh upto 1 month when refrigerated. Use the peri peri masala as required. Tips: 1. You can use this peri peri masala as a seasoning for French fries. 2. If you are jain you can skip the garlic and onion powder. 3. Instead of chilli flakes you can also add red chilli powder. . . . . #reelsindia #instafood #foodie #recipevideo #recipies #trendingsongs #treindingfood

For instant Onion Rava Dosa 1/2 cup semolina (rava / sooji) 1/2 cup rice flour (chawal ka atta) 2 tbsp plain flour (maida) 1/2 tsp cumin seeds (jeera) 1 tsp finely chopped curry leaves (kadi patta) 1/4 cup finely chopped onions 1 tsp finely chopped green chillies 1/2 tsp grated ginger (adrak) 1 tbsp curd 3 tbsp finely chopped coriander (dhania) salt to taste freshly ground black pepper (kalimirch) to taste 5 tsp ghee for cooking oil for greasing For onion rava dosa To make onion rava dosa, combine all the ingredients in a deep bowl and add 2 cups of water gradually to make a runny batter. Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it and wipe it off gently using a muslin cloth. Pour 2 ladle full of batter evenly on the tava (griddle), smear a 1 tsp of ghee in the holes of the dosa. Cook it on a medium flame till it turns golden brown in colour from one side. Fold over to make a semi-circle. Repeat step 2 to 5 to make 4 more onion rava dosas. Serve the onion rava dosa immediately with coconut chutney and sambhar. tips to make onion rava dosa 1.Make sure you mix the batter well before making every dosa. 2. If you do not like the mouthfeel of green chillies you can add green chilli paste. 3. Make sure to sizzle the tava before making every dosa. 4. As you make the last batches of the dosa, the batter remains thick at the bottom, you can add water to adjust the consistency of the batter and then make the dosa. #instantdosa #foodstagram #foodiesofindia #dosa #reel #reelkarofeelkaro

paneer do pyaza recipe | dhaba style paneer do pyaza | restaurant style paneer 2 pyaza | Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins Makes 4 servings. Ingredients For Paneer Do Pyaza 2 cups paneer (cottage cheese) slices 1 cup onion cubes 3 tbsp oil 1 tbsp butter 1 small cinnamon (dalchini) stick 1 bay leaf (tejpatta) 2 cloves (laung / lavang) 1 green cardamom (elaichi) 1 tsp cumin seeds (jeera) 1/2 cup finely chopped onions 1 tbsp ginger garlic paste 1 tbsp red chilli paste 1/4 cup finely chopped tomatoes 1/2 cup tomato pulp 1 tbsp red chilli powder 1 tsp coriander-cumin seeds (dhania-jeera) powder 1/4 tsp turmeric powder (haldi) 1/2 tsp garam masala 1/4 cup curd (dahi) salt to taste 1 tbsp dried fenugreek leaves (kasuri methi) 1 tbsp finely chopped coriander (dhania). #paneerdopyaza #paneer #recipe #reels #fbreelsvideo #tarladalal #shortrecipes

schezwan paneer toast recipe | paneer schezwan toast | cheesy spicy paneer open toast | Preparation Time: 10 mins Cooking Time: 0 mins Total Time: 10 mins Makes 6 toasts. Ingredients For Schezwan Paneer Toast 6 bread slices 6 cheese slices 1 1/2 cups diced mozzarella cheese 1 1/2 tbsp butter 1 1/2 cups medium sized paneer (cottage cheese) cubes 3 tbsp schezwan sauce 2 tbsp mayonnaise 1/4 cup chopped capsicum salt to taste freshly ground black pepper (kalimirch) to taste 1 1/2 tsp dry red chilli flakes (paprika) 1 1/2 tsp dried oregano. #schezwan #paneer #toast #snack #indiansnack #reels #tarladalal #instagood #foodie #reels2023 #recipe

Ab khatam hua aapka intezaar kyun ki #Tarla ki "Kuch karne" ki recipe parosne ko hai taiyaar! Watch #TarlaOnZEE5, streaming now. @iamhumaq @mrfilmistaani @pglens @ronnie.screwvala @ashwinyiyertiwari @niteshtiwari22 @gautamved83 @pashanjal @hasanainhooda @varun.shetty.1840 @tarladalal @renudalalcooking @manish_kalra_ @_sanjayshetty #SanjayDalal @deepak_dalal_official @rsvpmovies @earthskynotes @zee5 @zee5global @zeemusiccompany

vegetable neer dosa recipe | instant rice flour dosa | chawal ke aate ka dosa | Preparation Time: 10 mins Cooking Time: 30 mins Total Time: 40 mins Makes 6 dosas. Ingredients For Neer Dosa 1 cup rice flour (chawal ka atta) 1/4 cup finely chopped onions 3 tbsp finely chopped carrot 1 tsp cumin seeds (jeera) 1 tsp finely chopped green chillies 1/2 tbsp chopped curry leaves (kadi patta) 2 tbsp finely chopped coriander (dhania) salt and to taste oil for greasing 6 tsp ghee for cooking For Serving coconut chutney sambhar. #neerdosa #dosa #southindianrecipes #breakfast #snack #tarladalal #instagood #reels2023 #reels #recipe

#Tarla ki rass bhari kahani ka anokha swaad, aap bhi chakhiye in just 2 days! #TarlaOnZEE5, premieres 7th July @huma.qureshi @SharibHashmi #PiyushGupta @RonnieScrewvala #AshwinyIyerTiwari #NiteshTiwari #GautamVed #VarunShetty #SanjayShetty #SanjayDalal #RenuDalal #DeepakDalal @RSVPMovies @earthskynotes @ZEE5 @zee5global @zeemusiccompany #ManishKalra

chana palak recipe | chana palak masala | healthy heart palak chole sabzi | Preparation Time: 20 mins   Cooking Time: 8 mins   Total Time: 28 mins     Makes 4 servings Ingredients For Chana Palak 2 cups soaked and cooked kabuli chana (white chick peas) 2 tsp oil 1 tsp cumin seeds (jeera) 1 bay leaf (tejpatta) 1 small stick cinnamon (dalchini) 1 tbsp finely chopped garlic (lehsun) 1/2 cup finely chopped onions 2 tsp ginger-green chilli paste 1 cup tomato pulp 1 1/2 cups spinach (palak) puree 1 tsp chilli powder 1 tsp chole masala 1 tsp coriander-cumin seeds (dhania-jeera) powder 1/2 tsp garam masala salt to taste Method For chana palak To make chana and palak recipe, heat 2 tsp of oil in a deep non-stick pan, add the bayleaf, cinnamon stick, cumin seeds, garlic, onions and sauté on medium flame for 2 to 3 minutes. Add ginger green chilli paste and sauté for few seconds. Add tomato pulp, chilli powder, chole masala, coriander cumin powder, garam masala and cook for 2 minutes till oil is released. Add the spinach puree, cooked kabuli chana, ¼ cup of hot water and salt to taste. Mix well. Cover and cook on medium flame for 3 to 4 minutes, while stirring occasionally. Serve chana and palak hot with rice or roti of your choice. #palak #spinach #chana #sabzi #sabji #tarladalal #recipe

Corn and Potato Fritters 1 1/4 cups boiled sweet corn kernels (makai ke dane) 1/4 cup finely chopped onions 1/2 cup grated potatoes 1/4 cup besan (bengal gram flour) 2 tbsp finely chopped coriander (dhania) 1/4 cup rice flour (chawal ka atta) 2 tsp finely chopped green chillies 1/2 tsp turmeric powder (haldi) 1 tsp chilli powder 1/2 tsp coriander-cumin seeds (dhania-jeera) powder salt to taste oil for deep-frying To make corn and potato fritters, combine all the ingredients in a deep bowl and mix well. Add 2 tbsp of water and mix again. Heat the oil in a deep non-stick pan and drop spoonfuls of the mixture using your fingers and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve the corn and potato fritters immediately with tomato ketchup and green chutney.

Pesh hai aapke ‘Kuch khaas karne ki’ sabse zaroori samagri. #TarlaOnZEE5, premieres 7th July @huma.qureshi @SharibHashmi #PiyushGupta @RonnieScrewvala #AshwinyIyerTiwari #NiteshTiwari #GautamVed #VarunShetty #SanjayShetty #SanjayDalal #RenuDalal #DeepakDalal @RSVPMovies @earthskynotes @ZEE5 @zee5global @zeemusiccompany #ManishKalra

How do you prepare your spinach for making salads and juices. We would love to hear your suggestions.