The Terrace Kitchen

https://youtu.be/UyMmaRtXm8k

15 hours ago | [YT] | 3

The Terrace Kitchen

Homemade Noodles Soupy Bowl https://youtu.be/cZdTdQxw2Vg

INGREDIENTS
For the noodles:
1 & 1/2 cups maida
salt to taste

For the soup:
1/4 cup cashew nuts or Use 1/2 cup coconut milk later in the recipe
2 to 3 byadgdi red chillies (seeds removed)
1 small-medium onion
2 medium sized tomatoes
5 to 6 garlic cloves
5 to 6 kaffir lime leaves
2 to 3 leaves lemon grass (gavati chaha)
Salt to taste
Juice from 1 small lemon
Crushed roasted peanuts
Spring onion

INSTRUCTIONS
Preparing the Noodles
1. Combine 1.5 cups of maida (all-purpose flour) with a pinch of salt and enough water to make a medium-soft dough. Knead well and let it rest, covered, for 15-20 minutes.
2. Once rested, knead again with a little oil until smooth. You can use a noodle machine for this or roll the dough thin, fold it, and slice it with a knife.
3. Bring water to a boil and cook the fresh noodles for only 2 minutes. Do not overcook them as they are delicate.
4. Immediately drain and rinse the noodles with cold water to stop the cooking process. Add a little oil to prevent sticking; if they do stick, rinse with a splash of water.

Making the Thai-Style Broth
1. In a pot, boil water with 1/4 cup cashews (or use coconut milk later), 2-3 deseeded Byadgi red chilies, 1 small onion, and 2 medium tomatoes.
2. Once cooled, add 5-6 garlic cloves to the mixture and blend everything into a very smooth paste using the boiling water.
3. Pour the paste into a kadhai/pan and bring to a simmer. If you didn't use cashews, you can add 1/2 cup coconut milk now for a creamy texture.
4. Flavoring: Add 5-6 kaffir lime leaves and 2-3 leaves of lemon grass (gavati chaha). Add salt to taste and simmer on low heat for 5-10 minutes.
5. Turn off the gas and add the juice of 1 small lemon. Remember to remove the lime leaves and lemongrass before serving.

Serving
1. Combine the cooked noodles with the hot broth.
2. Top with crushed roasted peanuts and fresh spring onions. You can also add protein like boiled chicken, tofu, or paneer to make it more filling.

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4 days ago | [YT] | 135

The Terrace Kitchen

Quick Malai Paneer Tikka in an air fryer that takes just about 15–20 minutes...
https://youtu.be/LuqeakaPe4E

INGREDIENTS
1/4 cup cashew nuts - soaked
1 to 2 green chillies
1/4 tsp equivalent ginger
7 to 8 garlic cloves
2-3 pinches crushed black pepper
1/4 tsp green cardamom powder
1/2 cup yogurt (dahi)
1/4 cup fresh cream
2 cheese slice
1 small lemon juice
Salt to taste

INSTRUCTIONS
1. Slice 250g of paneer into large, thin pieces to ensure the marinade penetrates well.
2. In a blender, combine the following ingredients and blend until completely smooth (without adding water):
Cashews, 1-2 green chilies, a small piece of ginger, 7-8 garlic cloves, 2-3 pinches of crushed black pepper, 1/4 tsp of green cardamom powder, 1/2 cup yogurt (dahi), 1/4 cup fresh cream, 2 cheese slices, Juice from 1 small lemon and salt to taste.
3. Place the paneer slices in a heat-safe glass baking dish that fits comfortably in your air fryer basket.
4. Pour the mixture over the paneer, ensuring every piece is thoroughly coated. Let it rest for 15 minutes to absorb the flavors.
5. Cook at 180°C for 10-12 minutes. You do not need to preheat the air fryer.

The dish is ready when the marinade has set and the top is lightly browned. Serve it hot with your choice of naan, roti or rice.

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1 week ago | [YT] | 79

The Terrace Kitchen

This recipe repurposes leftover rotis into a crispy snack called roti nachos, paired with a flavorful spinach-based dip…
Video recipe - https://youtu.be/X3cRLOrdzOI

INGREDIENTS
For roti nachos:
2-3 leftover rotis
3 tbsp wheat flour (geun ka atta)
1/4 tsp ginger garlic paste
2-3 pinches turmeric
1/2 tsp red chilli powder
Salt to taste
Crushed cornflakes

For dip:
1/4 cup blanches spinach
2 garlic cloves
12 cashew nuts + 2 tsp sunfower seeds (soaked)
1 green chilli
1/4 tsp lemon juice
Salt to taste
1 to 2 tbsp water

INSTRUCTIONS
Preparing the Roti Nachos:

1. Take 2-3 leftover rotis and cut them into triangles using a pizza cutter, knife, or kitchen shears.
2. In a bowl, mix 3 tbsp of wheat flour with 1/4 tsp ginger-garlic paste, 2-3 pinches of turmeric, 1/2 tsp red chili powder, and salt to taste. Add enough water to create a medium-consistency batter.
3. Dip each roti triangle into the batter, then coat it thoroughly with crushed cornflakes (or breadcrumbs).
4. You can either deep-fry them until crispy or air-fry them at 180°C for about 7 minutes per side after spraying with oil.

Preparing the Spinach Dip:

1. Boil 1/4 cup of spinach for 2-3 minutes, then immediately transfer to cold water to retain the vibrant green color.
2. Place the blanched spinach, 2 garlic cloves, 12 soaked cashew nuts, 2 tsp soaked sunflower seeds, 1 green chili, 1/4 tsp lemon juice, and salt into a blender.
3. Add 1-2 tbsp of water and blend into a smooth paste. Optionally, add a little yogurt if desired.

Serve the crispy nachos with the prepared dip for a delicious snack.

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1 week ago | [YT] | 121

The Terrace Kitchen

🌸 On my other channel - Priyanka Khadse. Please subscribe for fashion and beauty haul. ✨
https://youtu.be/lEtD3cuxyhk?si=a6DGq...

1 week ago | [YT] | 5

The Terrace Kitchen

Gawar Falli Thecha Toast, kabhi socha tha ye combination?!?!...

Video recipe - https://youtu.be/LUKHF7FSsh8

INGREDIENTS
1 tsp oil
1/2 tsp cumin
1 cup guar/gawar falli (cluster beans)
Salt to taste
3-4 medium spicy green chillies
25-30 small-medium garlic cloves
2 tbsp peanuts
4-5 bread slices
2 processed cheese cubes

INSTRUCTIONS

Making the Thecha:
1. Heat 1 tsp oil in a pan and add 1/2 tsp cumin.
2. Add 1 cup cluster beans (gawar falli) and a pinch of salt. Sauté on low heat with a lid, ensuring no water is added.
3. Once the beans are semi-cooked, add 3-4 medium spicy green chillies. Continue cooking with the lid on, stirring occasionally.
4. Add 25-30 garlic cloves and 2 tbsp peanuts near the end, cooking briefly to maintain a slight crunch.
5. Allow the mixture to cool down completely.
6. Blend the mixture into a coarse, chunky paste. Do not add water; it should not be a fine paste.

Making the Toast:
1. Spread a generous layer of the prepared thecha onto your bread slices.
2. Grate processed cheese on top of the spread.
3. Heat a pan with a little oil, place the bread slices, and toast on low heat covered with a lid until the bread is golden brown and the cheese is melted.
4. Cut the toast into strips and garnish with black sesame seeds and fresh coriander.

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2 weeks ago | [YT] | 95

The Terrace Kitchen

Simple Recipe, Simple Ingredients just served different...
Video https://youtu.be/LUKHF7FSsh8

Ingredients

For matar paneer balls:
1 cup green peas
1/2 cup crumbled paneer
1 tbsp roasted jowar atta
1/4 tsp ginger garlic paste
2-3 pinches turmeric
1/4 tsp red chilli powder
1/4 tsp roasted cumin powder
2-3 pinches crushed black pepper
1/4 tsp garam masala
Salt to taste

For chutney:
1/2 cup fresh coriander
2 cloves of garlic
2 tsp roasted chana dal
2 tbsp crumbled paneer
2 tbsp yogurt (dahi)
Salt to taste

For coating:
1 tbsp jowar atta
Salt to taste
Crushed cornflakes

Instructions
1. Boil the green peas for about 2 minutes. Drain and cool them before blending into a coarse paste without adding water.
2. In a bowl, combine the pea paste with crumbled paneer, roasted jowar flour, ginger-garlic paste, and all spices. Mix gently to maintain the texture and shape into small balls.
3. Blend coriander, garlic, roasted chana dal, paneer, yogurt, and salt in a personal blender until smooth.
4. Create a thin slurry using raw jowar flour, salt, and water. Dip each ball into the slurry, then roll in crushed cornflakes.
5. Heat an appe pan, spray lightly with oil, and cook the balls, turning them slowly until golden and crispy on all sides.
6. Spread the prepared chutney on a plate, place the balls on top, and garnish with fresh coriander and beetroot if desired.

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2 weeks ago | [YT] | 155

The Terrace Kitchen

https://youtu.be/mqEuVwpVco8

2 weeks ago | [YT] | 7

The Terrace Kitchen

Caramel Bread Popcorn is an easy to make recipe that is quick and crunchy snack made with leftover bread slices.

Video - https://youtu.be/XZDnARI_dGs

INGREDIENTS
5 slices of bread
1 tsp ghee
1/2 cup sugar
A pinch of salt
1 tsp butter
Half of 1/4 tsp baking soda
2-3 tsp sesame seeds

INSTRUCTIONS
1. Cut the bread slices into thin strips and then into triangles (or your preferred shape) using kitchen scissors or a knife.
2. Heat ghee in a pan and toast the bread pieces on low-to-medium heat until they become crispy and crunchy like croutons. Transfer them to a wire rack or colander to cool and remove any crumbs.
3. In the same pan, add sugar. Cook on low-to-medium heat, stirring occasionally, until it melts and turns a light yellow color.
4. Add a pinch of salt, butter, and baking soda to the caramel. Mix well and immediately turn off the heat. Add the sesame seeds and the toasted bread pieces. Toss quickly to coat the bread evenly.
5. Transfer the coated bread to a greased plate, spreading the pieces apart so they do not stick together while cooling . Once completely cool, they will be perfectly crispy and ready to enjoy!

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2 weeks ago | [YT] | 80

The Terrace Kitchen

youtube.com/shorts/6SGB5fNG4E...

2 weeks ago | [YT] | 5