He stuffs spices in the cut brinjal and fries it till it is golden brown. In his first segment, he shares his recipe for a dish made out of eggplants and tomatoes called vankaya tomato bath. He also entertains the audience with his humour and anecdotes. Once the preparation is ready, he serves it with rice. Chef Sanjay welcomes the audience and describes the nutritional value of milk. Existing Premium Users, Click here to login.
Click here to login. He also prepares a mamidikaya sharbhath, a refreshing summer drink, as an accompaniment. After demonstrating the cooking process, he moves on to the second dish. He begins with his first dish, paneer mughlai, for which he makes use of curd, spices and paneer cubes. He then makes apple rabri. He then fries it till brown along with spices and adds steamed basmati rice. Next, he makes tender coconut and chicken curry.
Thereafter, he proceeds to prepare thandai and makes use of chilled milk, sugar and dry fruits, apart from other ingredients. Existing Premium Users, Click here to login. Later, he shows varevx to make brown onions that are used while making biryani. He then makes basmati rice and serves it with the fry. He describes the ingredients as heh adds them.
He, however, gives it a unique twist by using curd as the main ingredient and repeats the procedure. He also entertains the audience with his humour and anecdotes. Next, he makes tender coconut and chicken curry. Host Chef Sanjay welcomes the viewers and informs them about the recipes for the day. Later, as a summer special dish, he makes raw mango dal and serves it with steamed epsodes.
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He then introduces the first dish, mutton kofta curry, which he prepares with ghee and various spices. Afterwards, he makes an evening snack, brinjal bhaji. Once done with the preparations, varwva tastes them and asks the viewers to try them at home. Once the dish is done, he uses it as a filling to prepare sweet samosas. He also adds fried dry fruits to it.
He then reiterates the recipes in short. In the first segment, he shares his recipe for badam milkshake, followed by caramel custard with badam milk. He fries dried coconut, red chilli and spices.
He slices the bhindi and stuffs fenugreek powder and fries it with spices. Chef Sanjay welcomes the audience before making the dishes. He adds garam masala, amchur and the required spices to it. He then serves it with steamed rice. Once the preparation is ready, he serves it with rice. Later, in his second segment, Chef prepares ragi attu with natu kodi karam, a country chicken curry served with a dosa variant.
Later, in his second segment, he prepares thotakura mamidikaya kura, a dry curry made out of dried mangoes. He fries red chilli, coriander seeds, chana dal, mysore dal and dried coconut power. He slices raw banana and stuffs masala with amchur powder between two pieces and fries them till golden brown. After that is served, he moves on to the next dish, which is, mulakkada vankaaya chaaru, a rasam.
He makes a paste lagest the fried items and cooks it with chicken and lauki. He makes Ugadi pachadi. Chef Sanjay, the host, gives the audience a warm welcome and talks about the dishes he will prepare.
He adds that the non-absorbent nature of beans keeps it oil free. After demonstrating the cooking process, he moves on to the second dish. He discusses the various spices and nuts that can be used to make the recipe gareva.
He uses cow ghee to fry the bitter gourd stuffed with raw banana. He then adds milk and cooks it on low flame. While preparing the recipe, he provides tips to the viewers on how to improvise the dish. Chef Sanjay welcomes the audience warmly and introduces the dishes that he will be preparing today. He boils the beans in oil to make it soft.
Vah Reh Vah Season 1. Chef Sanjay shares his expertise in cooking over two separate segments along with his interesting anecdotes. He introduces the first dish, mandi biryani.
Also, he shares a healthy way of eating by consuming large amounts of curry with small amounts of the carb base. He prepares paneer methi curry and illustrates the recipe for the viewers. After the preparations are ready, he samples them and asks the audience to cook them at home. He fries the chillis till they are partially soft.
In his first segment, he shares his recipe for a dish made out of eggplants and tomatoes called vankaya tomato bath.
Vah Reh Vah
He fries the tender coconut and chicken along with a garam masala powder. Chef Sanjay shares his expertise in cooking by demonstrating tasty recipes for the day.
He introduces the first dish, karbuza shrikhand. He then adds basmati rice and gives it a saffron oil dressing.