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Mumbai is a city of contrasts, with a rich history and culture. It is a popular tourist destination, offering a wide variety of attractions, from historical landmarks to world-class beaches.

A recipe for making Amla Papad: Ingredients: 1 cup amla (Indian gooseberries), peeled and chopped 1/2 cup sugar 1/4 cup water 1/2 teaspoon salt 1/2 teaspoon turmeric powder 1/4 teaspoon red chili powder 1/4 teaspoon garam masala powder Oil, for greasing the pan Instructions: In a blender, combine the amla, sugar, water, salt, turmeric powder, red chili powder, and garam masala powder. Blend until smooth. Heat a non-stick pan over medium heat. Grease the pan with a little oil. Pour the amla mixture into the pan and cook, stirring constantly, for 5-7 minutes, or until the mixture is thick and sticky. Pour the mixture onto a baking sheet lined with parchment paper. Spread the mixture out into a thin layer, about 1/8-inch thick. Let the mixture cool completely. Once the mixture is cool, cut it into desired shapes. Heat a non-stick pan over medium heat. Grease the pan with a little oil. Place the cut-out amla papads in the pan and cook for 1-2 minutes per side, or until they are golden brown and crispy. Let the amla papads cool completely before serving. Tips: Use a ripe, but not too ripe, amla for the best flavor. Don't overcook the amla mixture, or it will become dry and hard. Be careful not to overcrowd the baking sheet when cutting out the amla papads, or they will not cook evenly. Let the amla papads cool completely before storing them, or they will become soft. Amla papads are a delicious and healthy snack that is perfect for a quick and easy meal. They are also a great way to get your daily dose of vitamin C.

A recipe for making Rajasthani style papad ki sabzi: Ingredients: 3-4 papads 1 tablespoon oil 1 teaspoon cumin seeds 1/2 teaspoon mustard seeds 1/2 teaspoon hing (asafoetida) 1 onion, chopped 2 tomatoes, chopped 1 teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon garam masala powder 1/2 teaspoon red chili powder Salt to taste 1/2 cup chopped cilantro Instructions: Heat the oil in a pan over medium heat. Add the cumin seeds and mustard seeds and let them crackle. Add the hing and onion and cook until the onion is softened. Add the tomatoes and cook until they are soft and mushy. Add the turmeric powder, coriander powder, garam masala powder, red chili powder, and salt. Mix well. Add the papads and break them into small pieces. Mix well. Cook for 5-7 minutes, or until the papads are soft and cooked through. Garnish with cilantro and serve hot with roti or rice. Here are some tips for making Rajasthani style papad ki sabzi: Use a good quality papad for the best flavor and texture. Don't overcook the papads, or they will become mushy. Add more or less spice to taste. Serve hot with roti or rice. Rajasthani style papad ki sabzi is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover papads.

A recipe for making raw mango papad: Ingredients: 2 large raw mangoes, peeled and chopped 1/2 cup sugar 1 teaspoon salt 1/2 teaspoon red chili powder 1/2 teaspoon garam masala powder 1/4 teaspoon black pepper powder 1/4 cup ghee, melted Instructions: In a blender, combine the mangoes, sugar, salt, red chili powder, garam masala powder, and black pepper powder. Blend until smooth. Heat a non-stick pan over medium heat. Add the ghee and swirl to coat the pan. Pour the mango mixture into the pan and cook, stirring constantly, for 5-7 minutes, or until the mixture is thick and sticky. Pour the mixture onto a baking sheet lined with parchment paper. Spread the mixture out into a thin layer, about 1/8-inch thick. Let the mixture cool completely. Once the mixture is cool, cut it into desired shapes. Preheat the oven to 200 degrees F (93 degrees C). Place the cut-out mango papads on a baking sheet lined with parchment paper. Bake the mango papads for 10-12 minutes, or until they are golden brown and crispy. Let the mango papads cool completely before serving. Here are some tips for making raw mango papad: Use a ripe, but not too ripe, mango for the best flavor. Don't overcook the mango mixture, or it will become dry and hard. Be careful not to overcrowd the baking sheet when baking the mango papads, or they will not cook evenly. Let the mango papads cool completely before storing them, or they will become soft. Raw mango papads can be stored in an airtight container at room temperature for up to 1 week.

Sadhguru goes in depth about what meditation really is and clarifies common misunderstandings that meditation is a practice.

Summers without dahi is like a rainbow with colors! Dahi not only keeps you cool during warm weathers but is also super healthy for your gut! Oat Milk Dahi is perfect for those who are switching to a vegan diet, especially the ones who don’t like the taste of soy in their plant-based milk or dahi. Not only vegans will love this recipe but all those who want to get a little more creative in their kitchen! Enjoy!!

A common concern about vegetarian diets is that they might lack sufficient protein. In todays recipe we show you 4 quick & easy high protein vegetarian recipes.We hope you like the taste of it protein rich indian recipes for weight loss indian vegetarian high protein meals indian style high protein breakfast high protein indian food list

This Malai Kofta recipe is just like what you'd find at your favourite Indian restaurant. The combination of creamy gravy and soft kofta that's prepared without the dairy will leave you wanting for more. We were blown away by how well this veganized version turned out. Nobody could tell the recipe was vegan because it tasted so authentic and flavorful. This recipe is perfect for those who want to stay away from dairy but want to occassionally indulge in rich North Indian cuisine. Surprise your family on a dinner with this recipe or save it for any other special occasion. Best served with naan, rice, or roomali roti! Ingredients for gravy 3 Green Elaichi (cardamom) 1 medium piece of Dalchini (cinnamon) 3 Laung (cloves) 1 tbsp Jeera (Cumin) 1 Tej patta (Bay Leaf) 1 cup chopped Onions 1-2 Chopped Green Chillies 1 tbsp chopped Garlic 1 tbsp chopped Ginger 1 tsp Turmeric 1 tsp Degi Mirch 1 tsp Dhaniya powder (coriander powder) 1.5 cup chopped Tomatoes 10-15 Cashews Water Oil Recipe to prepare gravy Add oil to a heated pan Add elaichi, dalchini, laung, jeera, and tej patta Add chopped onions and cook until they are transparent Add green chillies, garlic and ginger Stir for a couple of minutes and then add dhaniya powder Add tomatoes, cashews, turmeric, water, and degi mirch Cover and cook till tomatoes are soft Leave it to cool and grind with water (The water quantity can be adjusted depending on how thick the gravy you prefer) Sieve and transfer to a pan Add sugar and salt Add Kasuri Methi (dried fenugreek leaves) Cook for a few more minutes Add vegan cream To make Kofta: Ingredients for kofta 4-5 boiled and mashed Potatoes 1 cup scrambled Tofu 2.5 cup Corn Flour 1 tbsp chopped Ginger 1 tbsp chopped Garlic 2-3 chopped Green chillies Chopped fresh dhaniya (Coriander) Salt to taste A handful of raisins and cashews Recipe Mix all the ingredients and shape them round or oblong Fry kofta on medium high heat from all sides Plate with kofta in the serving bowl and pour gravy on top Garnish with vegan cream and fresh coriander Recipe to make Vegan Cream Grind raw cashews with water in a high speed blender till smooth.

A Karwar-style veg thali is a traditional South Indian meal consisting of a variety of dishes, all served on a single plate. The thali typically includes rice, dal (lentils), a curry, a vegetable dish, a papad (thin cracker), a pickle, and a sweet dish. The rice is typically basmati rice, which is cooked until it is fluffy and fragrant. The dal is a lentil soup, which is made with a variety of lentils, spices, and herbs. The curry is a vegetable stew, which is made with a variety of vegetables, spices, and herbs. The vegetable dish is a side dish, which is made with a single vegetable, such as potato, cauliflower, or cabbage. The papad is a thin cracker, which is made from lentil flour. The pickle is a condiment, which is made with a variety of fruits and vegetables, spices, and vinegar. The sweet dish is a dessert, which is made with a variety of ingredients, such as milk, sugar, and nuts. Karwar-style veg thalis are typically served for lunch or dinner. They are a popular choice for both locals and tourists alike. Here are some of the most popular dishes that are typically found in a Karwar-style veg thali: Rice: Basmati rice is the most common type of rice used in Karwar-style thalis. It is cooked until it is fluffy and fragrant. Dal: Dal is a lentil soup that is made with a variety of lentils, spices, and herbs. It is a hearty and flavorful dish that is often served with rice. Curry: Curry is a vegetable stew that is made with a variety of vegetables, spices, and herbs. It is a flavorful and healthy dish that is often served with rice. Vegetable dish: The vegetable dish is a side dish that is made with a single vegetable, such as potato, cauliflower, or cabbage. It is a simple and delicious dish that is often served with rice. Papad: Papad is a thin cracker that is made from lentil flour. It is a crispy and savory snack that is often served with curries. Pickles: Pickles are condiments that are made with a variety of fruits and vegetables, spices, and vinegar. They are a flavorful and refreshing accompaniment to thalis. Sweet dish: The sweet dish is a dessert that is made with a variety of ingredients, such as milk, sugar, and nuts. It is a sweet and satisfying end to a meal. If you are looking for a delicious and authentic South Indian meal, then a Karwar-style veg thali is a great option. It is a hearty and flavorful meal that is sure to please.

Honey is the ultimate Yogic superfood for high energy levels and has many benefits. It is chemically very close to blood, which makes it easy for the body to absorb. It enhances one's vitality and psychological wellbeing, boosts children's intellect, and prepares you for Yogic practices.

The word yoga means literally means "union" or "to merge". More than a set of physical postures or exercises, Sadhguru defines yoga as a science to determine the nature of who you are and what you want to be. Scientific research has shown today that the very fundamentals of the brain's activity, inner chemistry, and genetic predispositions can be changed by practicing certain systems of yoga. Yoga is essentially a technology to change the shape of who you are. Sadhguru is a spiritual master with a difference. An arresting blend of profundity and pragmatism, his life and work serves as a reminder that yoga is a contemporary science, vitally relevant to our times.

Sabudana Appe are a popular Maharashtrian dish that is made with sabudana (tapioca pearls), potatoes, and spices. They are a great option for a quick and easy breakfast or snack. Here is a recipe for Sabudana Appe: Ingredients: 1 cup sabudana 2 medium potatoes, boiled and mashed 1/2 cup chopped onion 1/2 cup chopped cilantro 1/2 teaspoon turmeric powder 1/2 teaspoon coriander powder 1/2 teaspoon cumin powder 1/2 teaspoon red chili powder Salt to taste Oil for frying Instructions: Rinse the sabudana in water until the water runs clear. Soak the sabudana in water for at least 30 minutes, or until they are soft and swollen. Drain the sabudana and mash them lightly. Add the mashed potatoes, onion, cilantro, turmeric powder, coriander powder, cumin powder, red chili powder, and salt to the sabudana. Mix well. Heat a non-stick appe pan or griddle over medium heat. Add a small amount of oil to each cup of the appe pan. Drop a spoonful of the sabudana mixture into each cup of the appe pan. Cook the appe for 2-3 minutes per side, or until they are golden brown and cooked through. Serve hot with your favorite chutney or gravy. Tips: If you don't have an appe pan, you can make the appe in a regular pan. Just heat the pan over medium heat and add a small amount of oil. Drop a spoonful of the sabudana mixture into the pan and cook for 2-3 minutes per side, or until they are golden brown and cooked through. You can also add other ingredients to the sabudana mixture, such as grated carrot, green peas, or corn. Sabudana Appe are a great option for a vegan or vegetarian diet.

Eating fruits can bring you miraculous benefits and also help the environment. In this video, Sadhguru tells us how eating fruits can benefit our digestive system and bring us energy that can help you work at our best throughout the day. He also explains how eating fruits and making it a part of our diet can reduce the burden on the environment and thus help the planet as well. Sadhguru is a spiritual master with a difference. An arresting blend of profundity and pragmatism, his life and work serves as a reminder that yoga is a contemporary science, vitally relevant to our times.

Dahi Fry is a popular Indian dish that is made with yogurt, onions, tomatoes, and spices. It is a quick and easy dish that can be made for a weeknight meal or a party. Here is a recipe for Dahi Fry: Ingredients: 1 cup yogurt 1 onion, chopped 2 tomatoes, chopped 1 teaspoon ginger-garlic paste 1 teaspoon turmeric powder 1 teaspoon coriander powder 1/2 teaspoon red chili powder 1/2 teaspoon garam masala powder Salt to taste Oil for frying Curry leaves for garnish (optional) Instructions: Heat the oil in a pan over medium heat. Add the onion and cook until softened. Add the ginger-garlic paste and cook for a minute more. Add the tomatoes and cook until they are soft and mushy. Add the turmeric powder, coriander powder, red chili powder, garam masala powder, and salt. Fry for a minute, or until the spices are fragrant. Add the yogurt and mix well. Cook for a few minutes, or until the yogurt is heated through. Garnish with curry leaves (optional) and serve hot. Tips: For a richer flavor, you can add 1 tablespoon of ghee to the oil before adding the onion. If you don't have curry leaves, you can use fresh cilantro or parsley instead. You can also add other vegetables to this dish, such as potatoes, carrots, or peas. Dahi Fry can be served with roti, naan, or rice.

Indian Balcony Makeover & Tour|| Balcony Garden is a video about how i gave my balcony a complete makeover by transforming it into a balcony garden. There are many benefits to having a balcony garden. Here are a few: Improved air quality: Plants help to filter the air, removing pollutants and toxins. This can be especially beneficial in urban areas where air quality is often poor. Reduced stress levels: Spending time in nature has been shown to reduce stress levels and improve mental health. A balcony garden can provide a peaceful and relaxing space to unwind after a long day. Increased productivity: Studies have shown that people who work in environments with plants are more productive than those who don't. A balcony garden can provide a natural and calming environment that can help you focus and be more productive. Enhanced creativity: Being surrounded by nature can help to boost creativity and problem-solving skills. A balcony garden can provide a space to relax and let your mind wander, which can lead to new ideas and solutions. Increased sense of well-being: Having a balcony garden can make you feel happier and more connected to the world around you. It can also give you a sense of accomplishment and pride as you watch your plants grow and thrive. If you have a balcony or patio, consider creating a garden. It's a great way to improve your quality of life and make your home more beautiful. Here are some tips for creating a balcony garden: Choose the right plants: When choosing plants for your balcony garden, it's important to consider the amount of sunlight and shade your space gets. You'll also want to choose plants that are tolerant of the climate in your area. Get the right pots and containers: You'll need pots or containers to hold your plants. Choose pots that are the right size for your plants and that have drainage holes to prevent waterlogging. Prepare the soil: Before you plant your seeds or seedlings, you'll need to prepare the soil. Add some compost or fertilizer to the soil to improve drainage and nutrient levels. Water your plants regularly: Plants need water to survive. Water your plants regularly, especially during hot weather. Fertilize your plants: Fertilize your plants every few weeks to help them grow healthy and strong. Protect your plants from pests and diseases: Pests and diseases can damage your plants. To protect your plants, you can use pesticides or organic pest control methods. With a little care and attention, you can create a beautiful and thriving balcony garden.

Homemade pickles not only taste better, but they are more flavourful and authentic. They take us down the memory lane, when our nanis and dadis used to make pickles at home, and that too in large quantities so it could be shared with extended family members. As far as I remember my nani never had any measurements for the ingredients, she would always say "just little bit of this" and "handful of that". Surprisingly the recipes would turn out exactly the same each time, I guess that's because the secret ingredient was always love. Just like the homemade pickles lasts for years, why can’t this culture of DIY too? Ingredients: 3kg Lemons 400gram Salt 50gram Black pepper powder 50gram Carom seeds 50gram Red chili powder powder 2kg Sugar Recipe: - Cut medium sized lemons. - Add 400g salt, 50g black pepper powder, 50g carom seeds & 50g red chilli powder. - Mix all the ingredients so that the spices mix well with the lemons. - Transfer to a clean and dry ceramic container. - Leave the container in the sun for 7 days or until lemons have become tender. - When the pickle becomes tender, add 2 kgs of sugar to it. - Leave the container in the sun for a day or 2 till sugar dissolves completely. - You lemon pickle is now ready. Enjoy!

A recipe for Hydrabadi Veg Dalcha Bagar Khana: Ingredients: 1 cup chana dal (split chickpeas) 1/2 teaspoon turmeric powder 1 tablespoon oil 1/4 cup caraway seeds 1 teaspoon cardamom 3 cloves 5 cinnamon sticks 3 to 4 bay leaves 3 onions, chopped 2 tablespoons ginger-garlic paste 2 tablespoons red chili powder 1 tablespoon turmeric powder 3/4 teaspoon salt 2 tomatoes, chopped 400 grams mutton, cut into cubes 1/2 glass water 40 grams bottle gourd, peeled and cut into cubes 1/2 cup chopped cilantro Instructions: Rinse the chana dal and drain. In a pressure cooker, heat the oil over medium heat. Add the caraway seeds, cardamom, cloves, cinnamon sticks, and bay leaves. Fry for a minute, or until fragrant. Add the onions and fry until softened. Add the ginger-garlic paste and fry for a minute more. Add the red chili powder, turmeric powder, and salt. Fry for a minute, or until the spices are fragrant. Add the tomatoes and cook until they are soft and mushy. Add the mutton and cook until it is browned on all sides. Add the chana dal, water, and bottle gourd. Close the pressure cooker and cook on high for 3 whistles. Let the pressure release naturally for 10 minutes, then open the pressure cooker. Stir in the cilantro and serve hot. Tips: For a richer flavor, you can add 1 tablespoon of ghee to the oil before adding the caraway seeds. If you don't have a pressure cooker, you can cook the dal and mutton in a pot on the stovetop. Just add the dal and mutton to the pot with enough water to cover them. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the dal is soft and the mutton is cooked through. You can also add other vegetables to this dish, such as potatoes, carrots, or peas.

The time when we are all obsessed with mangoes in summer, there is also a fruit that is a seasonal delicacy along the coastal region of Maharashtra. Yes, I am talking about jackfruit or ‘fanas’ as we better know it. It can be used as vegetable too when unripe. It forms the integral part of Konkani, Malvani cuisines. Authentic Fansachi Bhaji/ Phansachi Bahji

Maharashtrian style coconut garlic chutney: Ingredients: 1 cup grated coconut 10 garlic cloves, chopped 1 teaspoon cumin seeds 1 teaspoon red chili powder 1/2 teaspoon salt 1 tablespoon oil Instructions: Heat the oil in a pan over medium heat. Add the garlic and cumin seeds and cook for 1-2 minutes, until fragrant. Add the coconut and red chili powder and cook for 2-3 minutes, stirring constantly, until the coconut is golden brown. Remove from the heat and let cool slightly. Transfer to a blender and blend until smooth. Season with salt to taste. Tips: For a smoother chutney, you can grind the ingredients in a food processor instead of a blender. If you like a spicier chutney, you can add extra red chili powder. You can also add other ingredients to this chutney, such as chopped cilantro, green chilies, or peanuts. Serve with: This chutney is a great accompaniment to many dishes, such as idli, dosa, vada, uttapam, and pav bhaji. It can also be served as a dip with chips or crackers. Storage: This chutney can be stored in an airtight container in the refrigerator for up to 1 week.

Sakhar amba (Marathi: साखर आंबा) is a traditional Maharashtrian dish made with raw mangoes, sugar, and spices. It is a popular summer delicacy, and is often served as a snack or dessert. To make sakhar amba, raw mangoes are grated and cooked with sugar, spices, and water until the mixture thickens. The spices used in sakhar amba can vary, but typically include cloves, cinnamon, and cardamom. Sakhar amba can be eaten plain, or it can be served with a variety of accompaniments, such as yogurt, rice, or bread. It can also be used as a topping for ice cream or other desserts. Sakhar amba is a delicious and refreshing way to enjoy raw mangoes. It is a popular dish in Maharashtra, and is sure to please anyone who tries it. Here is a recipe for sakhar amba: Ingredients: 4 raw mangoes, peeled and grated 1 cup sugar 1/2 cup water 1 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom Instructions: In a large pot, combine the mangoes, sugar, water, cloves, cinnamon, and cardamom. Bring the mixture to a boil over medium heat, then reduce heat to low and simmer for about 30 minutes, or until the mixture thickens. Remove from heat and let cool completely. Serve chilled. Sakhar amba can be stored in the refrigerator for up to 2 weeks.

This puran poli recipe looks delicious and so tempting, well prepared and presented very well with step by step instructions, perfectly served and prepared, thanks for sharing, waiting for your next video, see you around in my world.

Hello friends, in this video I am going to tell you the recipe of how to make instant pickle, this pickle made from chilli and carrot is made immediately, you can make it at home anytime, you do not need to do much preparation for this. Whenever you want, you can make pickle made of carrots and chillies at home, you will find it very tasty and everyone will be licking their fingers. It is very easy to make this pickle made of green chillies.

Aloo pickle,Potati fry, Aloo ki subzi, Achar recipe, Instant pickle video, veg pickle, आलू का चटपटा इंस्टेंट अचार ,Aloo Ka Achar,Instant Potato Pickle Recipe,batata lonche, Lonche, Chatpate aloo, Jeere wale aloo, Aloo ki sukhi subzi, Dry potato, KashyapsKitchen,Easy recipe,quick potato recipe,aloo puri, Kashyap's Kitchen. . . . . Cooking Time : 10Minutes Serving : 4 to 5 Ingredients: Baby Potato -500 Gm Oil-3 tbsp Cumin seed -1/2 tsp Mustard seed-1/2 tsp Asaofetida -1 pinch Dry mango powder- 1 tbsp Kashmiri red chilli -1/2 tsp Garam Masala powder-1 tbsp Roasted cumin seed powder- 1 tbsp Red chilli powder-1/2 tsp Coriander powder -1 + 1/2 tbsp salt -1/2 tsp Or as per your taste Turmeric powder- 1/2 tsp Curry leaves -12

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