Author: weera

SKR (Salmon Katsu Roll)

· Sushi rice-120gm

· Nori sheet-1 no

· Sesame-2 gm

· Salmon long cut-15-20 gm

· Flour-2 gm

· Egg-1 no

· Bread crumbs-10gm

· Tonkatsu sauce-5ml

· Wasabi mayonnaise-10gm

· Cucumber-10 gm

– Japanese Ginger

Method:
First we will take Salmon and cover it with beaten egg and panko bread crumbs than deep fry it, after that take cucumber and peel the skin of it. Now take a Noori sheet ( sea weed sheet) now with wet hands with water we will take an 100 to 120 gms of sushi rice and apply on it flat it well now we will flip it and apply tonkatsu souce on it then green leaves then fine julienne of cucumber the we will put salmon on it and with the help of sushi mat we will roll it gently after. After cutting into 8 pcs it is ready to serve with japanese ginger and wasabi

chef Nishant Choubey & Shoji Morita

Resturant: EN

Editor: Arushi Sharma

Videographer- Ramesh Sharma

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Red Velvet

Ingredients:

1 cup maida (200 gms)

21/2 tsp cocoa powder

pinch of salt

Butter milk (4 tsp curd and 4 tbsp milk)

2 tsp colour (raspberry red)

1 tsp vanilla essence

1 egg

Sugar (120 gms)

Coffee 80 ml oil

1/2 tsp soda

1/2 tsp vinegar

Method

1. Sieve maida, cocoa powder, salt.

2. Beat sugar, oil, egg and butter milk together.

3. Add colour in batter followed by soda and vinegar (Mix it together and then add) and vanilla essence, mix all the ingredients with a spatula.

4. Add dry ingredients into the bowl of wet ingredient in two parts and mix it well.

5. Pour in cup cake mould and bake it in a preheat oven at 180’ for 45-50 minutes.

Courtesy: Pooja Agrawal

COMPANY NAME: Bakes and Crumbs

Editing By: Yash Deep Singh

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Begun or Brinjal or Aubergine as you call it. Begun Bhaja is a fried eggplant snack traditionally made in Bengal as an accompaniment to a meal. The great bhaja had a crisp skin and tender and flavourful flesh derives most of the flavours from the mustard oil it is cooked in along with a medley of spices..
Prep Time
10 Minutes

Cook Time
8-10 Minutes
Servings
people
INGREDIENTS
• 1 Brinjal Medium
• 1.5 Tsp Red chili powder
• 1/2 Tsp Turmeric powder
• 1 Tsp Lemon Juice
• 4 Tsp Poppy seeds KhusKhus / Posto
• 2 Tbsp Rice flour For dusting
• Salt to taste
• Mustard Oil For frying (Sarso Ka Tail)

INSTRUCTIONS
1. Wash and pat dry the brinjal. Cut in thick uniform roundels.
2. Mix Turmeric and chili powder with some salt and rub on both sides of the brinjal slices.
3. Heat the oil . Meanwhile allow the brinjal to marinate.
4. Now dust the slices with rice flour on both sides and shake off extra flour.
5. Fry th slices in hot oil on both sides in a way that the flesh cooks well and the outer skin is just crisp( not burnt). Adjust the heat to get a perfect crisp skin.
6. Drain on a kitchen towel
7. Garnish with lemon wedges and coriander and serve hot with Meal or like a snack at tea time.
RECIPE NOTES
Cut the slices uniformly to allow uniform cooking. Brinjal can be cut in long strips also.
After marination the rice flour helps to absorb extra moisture to make it crisp while frying. This can be replaced by cornstarch or flour.
Use of mustard oil lends a unique authentic flavour to the dish. This can be replaced by any cooking/ vegetable oil.

Chef: Dr. Ruchi Mittal (milesnmeals)
Videographer: Ramesh Sharma
Editor: Aayush Tandon

How to use Bamboo Plant According to Vastu Shastra to Get Luck and Prosperity…

Dr. Jai Madaan has established herself as one of the most renowned astrologers, numerologists, palmists and a Vaastu experts in India. She is also a well-known motivational speaker, relationship counsellor and she regularly conducts workshops to enhance the quality of life and relationships.

Dr. Madaan explains the significance of Bamboo plants and where should you put them.

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Sattu Drink Recipe
Sattu is black chana powder mixed in water, consumed during summers for a hydration and cooling effect.

Prep Time
5 Minutes

INGREDIENTS
• 2 Cups Chilled water
• 2 Tbsp Chana Sattu powder/ Barley powder
• 1/2 Tsp Roasted Cumin
• 1/2 Tsp Fresh Lemon juice
• Chopped Mint Leaves
• Black salt to taste
• Mint leaves To Garnish

INSTRUCTIONS
1. Take chilled water and mix in all the ingredients.
2. Stir well as the sattu powder tends to sink to the bottom.

3. Add salt, cumin powder and lemon juice.
4. Now add chopped mint leaves.
5. Garnish with mint leaves and serve.
RECIPE NOTES
This is a salted version of the drink.
There is a sweet version where you need to mix in the same quantity of sattu to water, skip other ingredients and Mix in 1.5 tsp sugar for each glass of the drink. You can garnish with mint Leaves/ cinnamon stick.
It has a very filling effect after consumption, so consume it as a mid-day snack or after exercise, for benefits like weight loss, or for a Diabetic diet.

Chef: Dr. Ruchi Mittal (milesnmeals)

Videographer: Ramesh Sharma

Editor: Aayush Tandon

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