COOKING MADE EASY

**Ingredients:** **For the marinade:** - Fish fillets – 500g - Red chili powder – 1 tsp - Salt – 1 tsp (adjust to taste) - Turmeric powder (haldi) – 1/2 tsp - Black pepper powder – 1/2 tsp - Fish masala – 1 tsp - Garam masala – 1/2 tsp - Cumin powder – 1/2 tsp - Coriander powder – 1 tsp **For the coating:** - Besan (gram flour) – 1/2 cup - Corn flour – 1/4 cup - Salt – 1/2 tsp - Turmeric powder (haldi) – 1/4 tsp - Red chili powder – 1/2 tsp **Other:** - Oil – for deep frying - Lemon juice – 1 tbsp (for finishing) --- ### Instructions: 1. **Marinate the Fish:**    - In a bowl, combine red chili powder, salt, turmeric powder, black pepper powder, fish masala, garam masala, cumin powder, and coriander powder.    - Rub this spice mixture evenly over the fish fillets.    - Let the fish marinate for at least 30 minutes to absorb all the flavors. 2. **Prepare the Coating:**    - In another bowl, mix besan, corn flour, salt, turmeric powder, and red chili...

  Instructions: Prepare Beetroot: Either use raw grated beetroot for maximum crunch, or steam/boil it until tender and let it cool completely. Whisk Yogurt: In a bowl, whisk the yogurt until smooth. Mix: Add the grated beetroot,roasted Cumin powder, Chaat masala and Black salt to the yogurt. Mix well. Tempering (Tadka): In a small pan, heat 1 tsp oil. Add mustard seeds, hing, green chilies, cumin seeds and curry leaves. Let them sizzle for a few seconds. Combine: Pour the tempering over the beetroot-yogurt mixture and mix well. Garnish with coriander leaves and serve chilled.😋

 Sagan ni Sev (or simply Parsi Sev) is an auspicious sweet vermicelli dish served at every Parsi celebration, from birthdays to Navroz. Unlike many Indian vermicelli dishes, it is traditionally served "dry" (not in milk)  Ingredients 😊 Vermicelli (Sev): 100g to 250g of fine wheat vermicelli (white or brown roasted). 2–3 tablespoons of Ghee or butter.  ¾ cup to 1 cup castor sugar (adjust to taste). 1 cup boiling water (or a mix of water and milk for richness).  ¼ teaspoon green cardamom powder, a pinch of nutmeg, and 1–2 teaspoons rose water or vanilla essence. Garnish: Sliced almonds, cashews, raisins (kishmish), and chironji (charoli).  Step-by-Step Instructions... Prep the Nuts: Heat 1 tablespoon of ghee in a pan. Sauté the almonds, cashews, and chironji until golden brown. Add raisins at the end until they plump up. Remove and set aside. Roast the Sev: In the same pan (add more ghee if needed), add the broken vermicelli pieces. Sauté on low heat for 10–12 mi...

Ingredients - 1/2 cup falooda sev (vermicelli) - 1/2 cup milk, cold, after boiling - 1 tbsp Rooh Afza (or rose syrup) - 1 tsp sabja seeds, soaked - 1-2 tsp sugar (or to taste) - Vanilla ice cream (optional) - Chopped nuts (almonds, pistachios) for garnish Steps 1. Boil milk with sugar then let it cool,Soak falooda seeds in water. Cook falooda sev in water for 5 minutes till it softens. Drain excess water . 2. In a glass, add milk and mix milk with Rooh Afza. 3. Add soaked sabja seeds and falooda sev. 4. Top with ice cream (if using). 5. Garnish with almonds pista cashewnuts. 6. Serve chilled.  😊 Sabja Seeds Benefits 🌿 Sabja seeds (basil seeds) are packed with nutrients and offer several benefits: - *Digestion*: Helps with digestion and relieves constipation - *Cooling effect*: Good for beating summer heat and reducing body heat - *Weight loss*: Helps curb appetite and supports weight loss - *Blood sugar control*: May help manage blood sugar levels - *Skin and hair*: Rich in antio...

  Steps 1. Heat jaggery  in a pan on low heat. Stir until jaggery melts. 2. Add chopped almonds and pistachios. Mix well. U can add cashew & peanuts too. 3. Cook on medium heat, stirring constantly, until mixture thickens (like honey consistency). 4. Add some ghee,cardamom powder or dry ginger powder( optional). Mix. 5. Grease a surface with ghee. Pour mixture and spread evenly. 6. Let it cool slightly. Cut into pieces. 7. Let chikki set completely before serving. Tip  The mixture is cooked until a drop of jaggery  in cold water forms a hard, brittle ball that breaks easily, often referred to as the "hard crack stage". 

 D rumsticks Curry Recipe Ingredients - 250g drumsticks, cut into pieces - 1 onion, chopped - 2-3 green chillies, chopped - 2 medium tomatoes, chopped - 1 tsp ginger-garlic paste (optional) - 1 tsp chilli powder - 1 tsp coriander-cumin powder - 1/2 tsp turmeric powder - Salt to taste - 2 tbsp besan (gram flour) - 1-2 tamarind pieces (imli) - Oil for cooking Cut the drumsticks in this way. Steps 1. Heat oil in a cooker. Add onion and green chillies. Sauté until onion is golden. 2. Add ginger-garlic paste (if using). Sauté for a minute. 3. Add tomatoes, chili powder, coriander cumin powder, turmeric powder, and salt. Mix well. Add besan and mix well to make the gravy thick. 4. Add drumsticks and mix. Add a little water if needed. 5. Pressure cook for 2 whistles. Add tamarind pieces and simmer for 5-10 minutes and remove it afterwards. Serve hot with rice.