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How to make Variety of Mumra Chevda| Murmure Ka Simple and Easy Chiwda Recipe in Snacks |

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Ingredients:
250 gms Murmura (regular)
50 gms Potato Sali (Fried)
1/4 cup Peanuts (Fried)
Some Curry Leaves (Fried)
1/4 cup Kismis (Fried)
1/2 cup Kaju (Fried)
1/2 cup Badam (Fried)
Salt to taste
Chevda Masala to taste
7-8 tbsp Oil

For Chevda Masala:
3-4 Bay Leaves
1 inch Cinnamon
1 tsp Black Pepper
Black Salt to taste (Rock Salt)
2 tbsp Mango Powder
2 tbsp Salt
3 tbsp Coriander Seeds
3 tbsp Cumin Seeds
2 tbsp Turmeric
5 tbsp Red Chilli Powder
3-4 Cardamom
1 tbsp Chaat Masala
4 tbsp Sugar

250 gms Ragi Murmura (regular)
50 gms Potato Sali (Fried)
1/4 cup Peanuts (Fried)
Some Curry Leaves (Fried)
1/4 cup Kismis (Fried)
1/2 cup Kaju (Fried)
1/2 cup Badam (Fried)
Salt to taste
Chevda Masala to taste
7-8 tbsp Oil

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How to Make Easy No-Nonsense Crusty Buns

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I know the channel is heavy on enriched dough recipes full of eggs, butter, fats, and plenty of recipes with special methods like scalding, soaking, and porridge. So, I decided to step back a bit and make a basic lean dough for once. Great breads can be made with simple ingredients. Some even argue that it’s not bread if it is made up of anything but flour, water, salt, and yeast. For me it’s all good. I prefer breads made with various ingredients and methods. It’s what keeps it interesting for me. A lean dough is welcome occasionally though.

Both recipes in the video are made up of the same ingredients. The only difference is the slight variation in hydration and the amount of yeast. Either one can be cold fermented or fermented at room temperature.

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How to Make Flaky Pain au Chocolat with Easy Handmade Pastry

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This leavened laminated pastry recipe has been working surprisingly well and it is quite versatile. First, we made kouign-amann then we made Danish pastry knots, and even pain aux raisins. It’s just as good as the regular unleavened rough puff pastry that I am so fond of. They both have different uses which can sometimes overlap, but not all pastries can be made with the unleavened version. If you are looking for something super light like croissant dough, then this is the one for you.

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Jordan Peele on how to Write for LOW BUDGET

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How to Make an Easy & Delicious White Chocolate Cheesecake

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We’ve made a few cheesecakes here already. One with Oreos and another one with Biscoff, and one more with cottage cheese. Recently I was making blondies, and I had some white chocolate left over, so I decided to make a burned white chocolate cheesecake.
Why burned? Well, it’s not really burned, it’s baked until just browned to deepen the flavour and get rid of some of the sickly sweetness. As a base for this cheesecake, I used spicy ginger biscuits which work well with the caramelized flavour of the filling. You can choose some other type of biscuit if you want to. To top the cheesecake, we’ll make a Greek yogurt frosting. The tartness of the yogurt cuts the richness of the cheesecake.

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How to Make Chocolate Covered Caramel Biscuits

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These chocolate covered caramel biscuits involve a few interesting methods of preparation. Three separate recipes are combined to create these delicious little fingers. Starting with the light and crumbly biscuit, then the rich and slightly chewy caramel, and finally the shiny and snappy tempered chocolate.
Every one of them can be used in different applications. So, we’re not only practicing for a single result but we’re learning three skills which can be applied to many other recipes.

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कॅड बी |How to make CAD-B drink|Summer Special Chocolate Thick Shake | Pune Special | Quick & Easy

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[INGREDIENTS]
1 – Litre Milk
5Tbsp – Drinking Chocolate Powder
3Tbsp – Dark Chocolate Powder
4 Tbsp – Sugar
50Gm – Milk Chocolate
1Scoop – Vanilla ice – cream
2 Scoop – Chocolate Ice – Cream
GRATED CHOCOLATE FOR GARNISHING

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For Written Recipe PDF Click on this link👇🏻 (All video PDF are available)

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Please like, share, and subscribe to the only cooking channel on YouTube that shares recipes covering all the minute details, Tips & Tricks.

Comment Down your Questions.

Want to learn world-class cuisines practically or Online? Join Swad Cooking Institute.
Online Courses Link:
Offline Courses Enquiry: +91 9712307070 / 8460807070

Whether you are a pro or an amateur in cooking, it is always best to take some expert guidance who can hone your cooking skill, and learning from an expert who has a vast experience in this field adds a feather on the cap.
Swad provides 65 different types of cookery courses for food enthusiasts. We also have USA & Government-certified short-term & long-term diploma courses for food entrepreneurs.

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

Visit us :

Online Workshops :
Website :
Instagram :
Facebook :
Snapchat :
Whatsapp :
Call : +91 9712307070 / 8460807070

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How to Make a 100% Hydration Cold Fermented Whole Wheat Sandwich Bread

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A while back I published a recipe for a 100% hydration white flour sandwich bread which turned out to be quite popular and a few people asked me for a whole wheat version. So here it is. It is basically identical to the original recipe with one exception which is the flour.

This dough is just as easy to handle. In fact, it is more cohesive because the bran absorbs more water and makes the dough a bit tighter. You could easily increase the hydration of this dough to 110% or even more without any issues.

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How to Make Flaky Pain Aux Raisins with Handmade Pastry

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Pain aux raisins is a custard and raisin filled pastry usually made with laminated leavened dough like the one used for croissants. It is sweet, moist, flaky, and incredibly delicious. Croissant dough is not easy to make by hand. But when we use the rough laminated dough method it becomes totally attainable.

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