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Best of Blendopedia 2020-21 : As my first year on video recipe is coming to an end i Have put together some of the best blends in the recipe in a single video. This gives your a flavour of the kind of cooking recipes i have uploaded in my previous year. so you can hop onto my inidividual videos anytime you want.youtube channel : https://youtu.be/1oyKTkw0QlcFor detailed ingredients and method of making visit the description box of the following videos:Broccoli chicken fried rice and broccoli chicken gravy with rice - https://youtu.be/eM7dt3fkhxAPerfect recipe for krispy fried chicken and burger - https://youtu.be/hRQq1QTaZb4recipe for basil pesto and pesto sandwich - https://youtu.be/71-SwTW2kMEChoco sandwich cake with cream cheese frosting - https://youtu.be/57RqnRjbEPsSpicy hariyali chicken / Indian gravy / spicy green chicken curry recipe - https://youtu.be/y1l2mOf6xNUPav bhaji  recipe with homemade masala - https://youtu.be/nrBsUgMnJoYChakli recipe for diwali - https://youtu.be/_sVaoCtF3N0Kakdi poha saute kai avalakki cucumber poha : https://youtu.be/Y15IYsSLKkwHope you enjoyed the best of blendopedia 2020-21.

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Choco sandwich cake with cheese cream frosting :

Ingredients for cheese cream frosting   Below ingredients are all taken at room temperature of 16 degrees Celsius : 400 grams of soft unsalted butter 1.5 tsp or 15 grams of vanilla extract 260 grams of soft cream cheese ( Philadelphia ) 500 grams Icing sugar Ingredients for cake batter 

Dry ingredients 500 grams of all purpose flour 2 tablespoon of unsalted rich cocoa 1/2 tsp of salt. 2 tablespoon baking powder. 500 grams sugar 

Wet ingredients : 170 grams of unsalted soft butter at room temperature. 3 eggs 270 ml vegetable oil 1.5 tsp vanilla extract 250 ml of butter milk ( room temperature milk mixed with a few drops of lime/ vinegar or any citric acids. Kept away for 30 min) 7 ml of vinegar 

Ingredients used for decoration: Dried cranberries Sweetened cherries, Left over cake crumbs.

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5 summer salad recipes : https://youtu.be/L6RjIUGTi8k

Ingredients for 5 summer salad recipes: 

 1) Avocado and egg salad Salad dressing: Lime, Extra virgin olive oil, honey, Crushed black pepper, Salt to taste. For the Salad : Romanian Lettuce, 2 red onions, Deseeded cucumber cubes, Pickled olives, Cherry tomatoes, Avocado , hard boiled egg, grated carrot. 

 2) Steamed Broccoli and Walnut salad: Salad Dressing: Extra Virgin olive oil, Red wine vinegar, Honey, Djon mustard, Crushed black pepper, salt as per taste, For the Salad: Broccoli florets , Walnuts, Pickled Olives, Salad dressing, Feta/ Goat Cheese (crumbled) 

 3) Chickpea Salad: Soaked, boiled Chickpea, Onion, Tomatoes, Coriander leaves, Parsley Leaves, Asian green chillies, Sweet lime, Salt to taste, Black crushed pepper, 

 4) Corn, egg broccoli stem salad: Salad Dressing : Extra virgin olive Oil, White wine vinegar, Salt to taste, Black crushed pepper, Orange juice, dried basil leaves. For the Salad : Mixed leaves, Peeled carrot ribbons, Cherry tomato, red onion sliced, chopped broccoli stem, Corn, Goat cheese, pine nuts, Soaked cooked black beans, Hard boiled egg, 

 5) Watermelon and fennel Salad : Salad Dressing : Extra virgin olive oil, sweet lime, Honey, 1/2 garlic grated, Salt, Black crushed pepper, Lemon zest For the salad : Fennel plant, Toasted or raw sprouts ( Mixed Green gram, black gram, Moth bean), Deseeded cucumber, !/4 of watermelon, Water crest leaves, Romanian Lettuce, Salt and pepper to sprinkle at each layer. Goat cheese.

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All types of Biryani Masala powder recipe 

Method of all types of biryani masala powder: Toast each of the above whole spice separately on a low flame. Preferably use a flat bottom vessel such as lava or a pan, start from the largest with 30 sec each spice and work your self to the smallest spice reducing the time to 20, 10 sec each spice all the way down to 2 sec for shaha jeera (black cumin seed after turning of the flame, as shaha jeera can burn really quickly. While it is still warm, grind the spice in a mixer, you can crush the bigger spice like nutmeg , star anise and black cardamom before grinding it in a mixer so it grinds easily and evenly with the other spices. Leave it coarsely grinder, store it in an airtight container unto 2 weeks. Now go make your freshly ground biryani masala and quickly use my Biryani recipe to also cook some of your favourite Biryani.

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Chocolate dessert for holi 

Celebrate this holi with chocolate dessert why look for any other when this can be made easily at home : https://youtu.be/dV4QtMZRXps

method of making it: Crush the bourbon biscuit and good day biscuit separately, add 2 tablespoon of condensed milk (you can use sweetened condensed milk if you have a sweet tooth, but I am happy with the sweetness from the biscuits. for the good day biscuit crumbs add 1.5 tablespoon of cocoa powder, 1/3 quantity to the biscuits, it comes out nice and dark. mix 3-4 tablespoon of condensed milk, stir both the biscuit mix separately until it creates a nice gooie mixture, For serving, take a plate with a few colourful fruits for arranging. I have taken blue berries, rasberries and oranges. to give blue, red and orange colours. Now grease an ice-cream scoop with a flavourless oil, fill the scoop with either of the chocolate mixture we prepared, use the back of a spoon to slowly release the chocolate onto the plate giving it that nice scoop shape. Gently wash the scoop with warm water before digging in the ice-cream/ cream cheese frosting. serve on the plate. decorate both the scoop with mini jazzes and eat before the ice-cream melts.

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Ladi Pav, Bun Pav, bread Pav, call it as you like this is something street food vendors in Mumbai and all over the world depend upon to serve you Pav bhaji/ vada Pav, Misal Pav, kheema Pav, samosa Pav, bread upma, omelette Pav. Isn’t this our favourite dish to even recreate it at home. While I love the smell of fresh ladi Pav coming out of the oven, my family demands for the street food Pav dish as soon as they smell it. Do we need more reasons to learn how to make this fresh at home ? So let us dive into how to make this lady Pav soft and buttery. Method of activating yeast Warm the milk for 40 sec in the microwave along with some water, mix yeast and sugar in the warm milk, stir that nicely until it dissolves, close it with a lid and keep it in a warm area in the house for 15-20 min until it swells up. Method to make dough : Add this liquid to all purpose flour, sprinkle some salt , mix and kneed it to a dough, add some warm water if need be to make the dough sticky and stretchy. Kneed that until the dough stops sticking to the surface. close it with a moist cloth and keep it in a warm dark place for 1 hour. The dough would have swollen up. Kneed that for just another minute. set the oven to preheat for 10 min at 200 degree centigrade. Cut the dough to 8 equal portions using a baking knife. Roll each of those small dough. Grease a baking tray with oil butter or ghee ( be sure what you want as the flavours can get soaked in the dough. ) place the small rolled dough into the greased tray, let that sit on the counter for 10 min until it nicely swells up again and sticks to each other. apply milk mixed with honey if you like the dark colouring on the top of the dough. Put it in the oven once the oven is preheated. Bake this for 20-22 min. do not let it sit there beyond its time. Take it out allow to cool just for 5 minutes, you can consume this while it is still warm or store it for a few days in air tight container or zip lock bag. The entire house smells of Pav and there is no hiding that fresh Pav / bread has been baked at home.

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Chakli is an Indian savoury snack that is spiral in shape with spiked surface. Crunchy in nature this snack can be stored in an air tight container for more than a month and is ideally snacked on in the evening during tea time.Though it is served throughout the day to guests who visit home during the festive months of diwali and dassera. Originating from south of India it is also called Murukku in Tamil Nadu. The same dough and spice mix can be used to make different shapes with the help of a chakli maker with its various shaping plates. In this recipe I have made spiral shaped chakli, strain  short lined murrukku and snail shaped kodbelle. So take a seat back and enjoy the recipe. Method of making Chakli : Measure the Daria Dal and grind it to a fine powder ( I prefer making this fresh at home ) sieve this along with some rice flour. Old rice flour tends to form moisture clots, which can be removed by sieving. Add some spice to this - Turmeric, asafoetida/hing, chilli powder, white sesame seeds, cumin seeds, grated dry coconut, salt as per taste, boiling hot oil about 2 tablespoon. Mix all the dry ingredients add hot water little by little while needing the dough. Needing and massaging the dough should take 20 min. Then close it with a lid and keep it for 2 minutes for the dough to soak in the spices and moisture. After 20 minutes, put your chilli maker together by sealing it with the rich chalk making plate at the Botton end. Roll the dough to cylinder shape add it into the cylindrical container of the chalk maker, leav some gap on the top don not fill it till the brim. Use one piece of dough in that cylinder do not break the dough to 2 or 3 pieces. Seal the top end with the other piece of the chakli maker. Flatten a butter sheep on the table. I prefer using butter sheet to avoid the mess an reducing my vessels for wash. Hold the chalk maker tight over the butter paper, press the pistol continuously while shaping It to spiral shape. Move it slowly and keep the rings close together. Once you have a sufficient size, seal the outer and the inner end of the chalk dough to avoid it from opening up while deep frying. Make enough spiral shapes of chalk dough that can go twice into your frying container so you have enough time to make the fresh third batch. Deep fry them in oil that is heated to medium flame. DO not turn on high as the chakli will colour easily but not cook inside. Slow flame can take a very long time and absorbs a lot of oil. Turn the chalk over once a firm base is formed in 2 minutes. Take it of the hot oil when the oil stoped to bubble and the chalk as just about to sink. Place the finished chakli on a mesh/ net to drain excess oil. Store this in air tight container. For murukku, just shoot short lines of the dough from the gun rich into the frying oil. If you are a beginner then make this on the butter sheet and then add it. For kodbelle - roll it to a long dough either in your hands or on a flat surface. Curl that around in the form of a snail. It usually has only 2 complete rings or less. Store all the above snack in an air tight container. And enjoy your snack at your leisure.

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Lasagna is one of the oldest Italian Pasta in fact it is the oldest Italian Meal, where the Italians prepared the red meat sauce with minced meat ( choice of meat was mostly Beef and pork ) cooked with a lot of tomatoes and a glass of red wine, along side they also cooked the white Alfredo sauce which is garlic fried in butter and flour mixed with a lot of milk and then bought to thicken it up. The mild Italian herbs like oregano and fresh basil ( that grows in plenty all over the country ) along with salt and pepper where the common spice every Italian used in this popular recipe. This is then layered in a dish along with thin pasta sheets, till the brim of the dish. Then topped off with the pungent parmesan cheese, baked in the oven for 35-40 min. This is served hot as a main course. Method of making minced chicken lasagna : Mince chicken breast either with a butchers knife or in a mixer. Mince other vegetables wile mushroom, zucchini, red pepper, onion and garlic. TO start cooking, Heat a lot of olive oil in a cooking pot, add minced garlic, onions, minced zucchini, chopped mushrooms and minced red peppers, mix it well, pour in 2 cans of skinned plum tomato ( or if you are adding the fresh tomato, you can skin 8 fresh tomato by either roasting it in direct fire until the skin burns and comes off or boil in water for 10-15 min until the skin wrinkles and comes off easily. ) cook for 20 minutes until the vegetables soften and becomes a smooth sauce. Add in minced chicken after 20 min, flavour it with Oregano, fresh Basil, salt and Black crushed pepper. cook for another 30 min. Method of making white sauce Heat 2 cubes of butter in a pot, add minced garlic, 2 tablespoon flour, mix until the flour is well dissolved in the butter, so add in generous amount of butter. Do not dehydrate the flour. Add in 1/2 litre milk to this, allow the milk to come to boil. Add smoked mozzarella cheese, grated mature cheddarr cheese, grated Parmesan cheese. Season that with salt and pepper. Add the lasagna to boiling water, boil it for 2 min, immediately drain the hot water and cool it off in cold water to avoid sticking to each other. Preheat the oven at 180 degrees delicious for 10 min To assemble the lasagna, grease the lasagna dish with oil or butter, add in the red meat sauce, then spread a layer of white sauce, add 2 pasta sheets, overlap them if the dish is smaller. Spread another layer of the red meat sauce, white sauce and 2 pasta/lasagna sheets. Then the final layer of Raghu and white sauce. Top it off with a lot of grated parmesan cheese. Bake it in the oven  for 35 min at 180 degrees celcious. Serve it hot as a main course.

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The most loved Indian breakfast that gets emptied into our belly within minutes of beinf served - Punjabi Aloo Paratha in Dhaba Style.

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The easiest Indian breakfast that every mamma loves on a busy morning while she is sprinting from getting the kids ready, packing lunch and getting thier bags ready. a race for life breakfast is our vegetable Upma :

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Basil pesto is a simple Italian sauce that has a earthy, nutty sharp and umami flavour to it. This Italian delicacy is so delicious that no one who eats it the first time can stay without being addicted to it. It is a multipurpose sauce that can be used in Sandwiches, pizza and pastas. Though it is widely used in Pastas I am going to show you how to make a Basil green pesto sauce and use thet in a basic Tomato basil sandwich, which is one of our favourite breakfast. Youtube Channel : https://youtu.be/71-SwTW2kMEMethod of making it : Crush garlic, then pinenuts, fresh basil leaves, grated parmesan cheese, some broccolli florets to make it healthy. salt as per taste, extra virgin olive oil. mix all well. Spread on ciabatta bread alond with some salted butter, add in sliced tomato and cheese slice. Close the sandwich pop it in your mouth.Subscribe to my channel if you like this recipe and want more of the awesome recipe.

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Bread ka meetha or Shahi Tukda or Double ka meetha is a dessert made of white bread which is deep/shallow fried in desi ghee ( cow ghee) / clarified butter.  Then soaked and cooked in hot milk and sugar syrup. I am making it differenty:youtube channel : https://youtu.be/kXcU9AOXZ-wMethod of Making Bread ka Meetha/ Shahi Tukda :Take 9-10 old bread slices or dried out fresh bread: Cut of the crust of the bread on the sides. Cut the bread to triangle shape. Shallow fry it in 1 cup ghee/ clarified butter, until the bread turn golden colour. Turn it around to similarly cook it on the other side as well. It should only take 1 min to get golden colour on each side. Take the bread out once coloured on both sides. Add in the second batch as well. Repeat the same. Meanwhile also keep 1 litre milk to boil. On boiling, add cardamom powder and rose water for flavouring, Add 100 grams sugar allow just a minute for the sugar to melt in. Arrange the fried bread pieces on a pan neatly. Pout in the boiling milk. Add in the drysuits, I have taken almonds, cashews, Pitasio and raisins. Also add in a pinch of kesar, cook this for another 15 min on medium flame until the milk thickened and the bread is well soaked. Do not thicken the milk to much, keep it slightly runny. Turn the gas off at this consistency and allow it to come to room temperature. This dessert is served just warm or at room temperature. As the milk come down to room temperature the entire dessert thickens up very well. There is no need of any extra clouding to this desserts. The natural colouring of the bread while frying it and the colour from the Kesar does justice to the sweet. Subscribe if you havent already

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Cauliflower Malaysian Fried Rice is a Malaysian fried rice that includes fried cauliflower fritters rather than stir fry plain cauliflower florets. This adds crispness to the crunchy vegetables added to a basic vegetable fried rice. This can easily be converted to a chicken cauliflower fried rice by just adding boneless breast strips to this recipe, which should be just sautéed and kept aside first before the vegetables go into the pan/wok. Green peas though not added can also be a great addition. You could get creative with any vegetables you like. The idea of this recipe is however to focus on the cauliflower fritters and curry powder flavour added to this fried rice.

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Kheer is a milk based Indian dessert usually served after a meal. But they are also eaten during a fast or offered to god in the form of prasad. Here I have put together 5 recipes of of kheer that is usually served as a dessert. Kheer is a method of coagulating milk and adding a choice of flour/noodle/rice/ fruit or vegetable along with dry fruits, sweet flavours and sugar. It is served warm in a semi liquid state.Youtube channel : https://youtu.be/k6CpungwVMI

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Broccoli and chicken is another great veg and non veg combination. Off course Mushroom and chicken remain my first favourite and I am going to take the mushrooms for granted in this recipe. The earthy flavours of the broccoli really adds to the chicken fried in sesame oil. The fried rice is a method of stir frying vegetables before mixing it with white rice. Where as the curry and white rice is a method of adding corn flour in water to the stir fried vegetables which is then served with white rice. Both these recipes are equally great fried rice has the smokiness of being cooked in high flame where as the gravy brings out the smoky favours slightly diluted in the gravy. Serve this hot and it never tastes the same once it cools down or reheated.Youtube channel : https://youtu.be/eM7dt3fkhxAif you are new to the channel hit the subscribe button and the bell notification

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Spicy egg masala is a brownish red egg gravy made with coconut as base mixed with roasted Indian spices served with halfed, de-shelled,  hard boiled eggs immersed in it. This spicy gravy is made extra hot by adding a fiery hot tempering to it just before serving it. This recipe is inspired by gavran chicken sukka recipe except the cooking style is completely different. Coconut paste is prepared by roasting grated coconut in oil along with cloves, cinnamon, pepper, soumf, fenugreek seeds, ginger, garlic and onion. This is grounded to a paste and sauteed with chopped onion and tomato, along with chilli powder, turmeric, coriander seed powder, cumin seed powder and salt. As the paste dehydrates on the pan to become a thick paste, add some boiling water to make a gravy consistency. Cook that with hard boiled eggs cut to half for a few minutes and serve it with hot garlic chilli tempering.Also check out the my youtube channel: https://youtu.be/aQ5c0_M25BkHit the subscribe button to get more of my delicious recipes.