A Chef From Hills Bisht_Pratap

Hi everyone, welcome to my new YouTube Community. Now you can post on my channel too. To get started, tell me in a post what you'd like to see next on my channel.
Visit my Community: youtube.com/@Bishtpratap/community

3 months ago | [YT] | 1

A Chef From Hills Bisht_Pratap

79th Happy Independence Day

Skip the Carousel

1 2 3

10 months ago | [YT] | 11

A Chef From Hills Bisht_Pratap

🌶️ Masaledaar Chatpate Aloo Recipe🔥

Ingredients:

5-6 boiled potatoes, peeled and cubed
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tsp black peppercorns
4 dry red chillies
4-5 tbsp mustard oil
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp nigella (kalonji) seeds
1/4 tsp asafoetida (heeng)
1 bay leaf
1 tbsp green chilli and ginger paste
Salt to taste
1 tsp red chilli powder
1 tsp turmeric powder
1 tbsp garam masala
2 tbsp kasoori methi (crushed)
2-3 tbsp fresh coriander leaves, chopped

🔥 Method:

1. Dry Roast Masala:

In a pan, dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dry red chillies on low heat till aromatic.

Let them cool and grind coarsely. Set aside.

2. Prep the Oil:

Heat mustard oil in a pan until it reaches smoking point. Let it cool slightly, then reheat on medium flame.

3. Temper the Spices:

Add mustard seeds, let them splutter.

Add cumin seeds, nigella seeds, asafoetida, and bay leaf.

Sauté for a few seconds.

4. Add Aromatics:

Add the green chilli and ginger paste. Sauté till the raw smell goes away.

5. Spice It Up:

Add the ground roasted masala, turmeric, red chilli powder, and salt. Mix well and cook for a minute.

6. Add Potatoes:

Add the boiled potato cubes. Toss gently to coat the masala on all sides.

7. Finishing Touches:

Sprinkle garam masala, crushed kasoori methi, and toss.

Cook for 3–4 minutes on low flame, letting the masala stick to the potatoes.

8. Garnish & Serve:

Turn off the heat, sprinkle fresh coriander leaves, and mix.

Serve hot with puri, paratha, or as a spicy snack!

10 months ago | [YT] | 6

A Chef From Hills Bisht_Pratap

🌴Homemade Coconut Cookies Recipe

Ingredients:

115 gms butter (softened, not melted)
100 gms desiccated coconut
150 gms castor sugar
130 gms refined flour (maida)
¼ tsp baking powder
¼ tsp salt
2–3 tbsp milk (as needed)

🧑‍🍳 Method:

1. Prepare the Cookie Dough

In a large mixing bowl, add softened butter and castor sugar. Cream them together using a whisk or hand beater until light and fluffy.

Add in desiccated coconut and mix well.

Sift in the refined flour, baking powder, and salt.

Mix everything using a spatula or your hands until you get a crumbly texture.

Gradually add milk, 1 tbsp at a time, just enough to bind the dough. You don’t want a sticky dough—just soft and pliable.

Cover and rest the dough for 15–20 minutes in the fridge.

2. Shape the Cookies

Preheat your kadhai or oven as per instructions below.

Take small portions of dough and roll them into smooth balls.

Flatten them slightly to shape them like cookies.

Optionally, press a little desiccated coconut on top of each cookie for garnish.

🔥 Baking Methods:

A. In Kadhai (Stovetop Method)

Preheat a deep kadhai with salt or a ring/stand at the base. Cover with a lid and heat on high flame for 10–12 minutes.

Place cookies on a baking tray or steel plate lined with butter paper or greased.

Keep the plate inside the preheated kadhai on the stand.

Cover and bake on low to medium flame for 20–25 minutes or until cookies turn golden around the edges.

Check after 20 mins. Don’t open lid frequently.

B. In Oven

Preheat your oven at 150°C for 10 minutes (both rods ON).

Line a baking tray with parchment or butter paper and place the cookies with 1-inch spacing.

Bake for 25–30 minutes or until edges turn golden. The center will set as they cool.

❄️ Cooling:

Let the cookies cool on the tray for 10 minutes.

Then transfer to a wire rack to cool completely. They crisp up as they cool.

🍪 Tips:

Don’t overbake; cookies continue to cook slightly after taking out.

Store in an airtight container once completely cool. Stays fresh for up to a week.

10 months ago | [YT] | 2

A Chef From Hills Bisht_Pratap

Difference between Baking Powder & Baking Soda🔥

🧂 1. What is Baking Soda?

Chemical name: Sodium Bicarbonate (NaHCO₃)
Type: A base (alkaline)

🔬 How It Works:

Baking soda requires an acidic ingredient (like lemon juice, yogurt, buttermilk, vinegar, or brown sugar) and moisture to activate. When it reacts with acid and moisture, it produces carbon dioxide (CO₂), which forms bubbles and makes baked goods rise.

🍰 Examples of Baking Soda in Use:

Banana Bread – the mashed bananas provide acidity.

Buttermilk Pancakes – buttermilk activates the baking soda.

Chocolate Cake – cocoa powder (if natural and not Dutch-processed) acts as the acid.

⚠️ Important Notes:

Baking soda is 3-4 times stronger than baking powder.

If too much is used without enough acid, it can leave a metallic or soapy aftertaste.

It acts fast, so you need to bake immediately after mixing.

🧁 2. What is Baking Powder?

Chemical composition: Baking powder contains:

Baking soda

An acid salt (like cream of tartar)

A moisture-absorbing agent (like cornstarch)

🔬 How It Works:

Since it already contains acid, it only needs moisture (and heat, in the case of double-acting powder) to activate. Most baking powders today are double-acting:

First activation: when mixed with liquid.

Second activation: when heated during baking.

🍪 Examples of Baking Powder in Use:

Vanilla Cake – where there's no other acidic ingredient.

Sugar Cookies – for light and fluffy texture.

Scones or Biscuits – when you're not using an acid like buttermilk.

⚠️ Important Notes:

Easier to use for beginners, since no additional acid is required.

Cannot substitute 1:1 with baking soda (you’ll need more baking powder).

🔄 Can You Substitute One for the Other?

Baking Soda → Baking Powder: Yes, but use 3x more baking powder than baking soda. It may slightly affect taste and texture.

Baking Powder → Baking Soda: Only if you add an acid, and use 1/3 the amount of baking soda.

🧪 Quick Summary Table:

Property Baking Soda Baking Powder

Composition Sodium bicarbonate Baking soda + acid + starch
Needs acid to work? Yes No (already contains acid)
Strength Stronger Weaker
Taste if misused Bitter or metallic Mild
Examples Banana bread, cookies w/ brown sugar Cakes, muffins without acidic ingredients
Substitution Use less Use 2-3x more

✅ Pro Tip:

When in doubt, check the recipe ingredients:

If you see lemon, buttermilk, yogurt, vinegar, or brown sugar → likely needs baking soda.

If there's no acidic ingredient → use baking powder.

10 months ago | [YT] | 2

A Chef From Hills Bisht_Pratap

Homemade Maggi Masala Recipe🔥

Ingredients-

2 tbsp coriander powder (धनिया पाउडर)
1 tbsp cumin powder (जीरा पाउडर)
1 tbsp black pepper powder (काली मिर्च पाउडर)
1 tbsp dried garlic powder (सूखी लहसुन पाउडर)
1 tbsp onion powder (प्याज़ पाउडर)
1 tbsp ginger powder (अदरक पाउडर)
1 tbsp dry mango powder (अमचूर पाउडर)
1/2 tbsp turmeric powder (हल्दी पाउडर)
1/2 tbsp red chili powder (लाल मिर्च पाउडर)
1/2 tbsp garam masala (गरम मसाला)
1 tbsp salt (नमक) — adjust to taste
1 tbsp sugar (चीनी)
1 tbsp dry fenugreek leaves (कसूरी मेथी) — crushed

Instructions (विधि):
Mixing the Spices (मसाले मिलाना):
In a bowl, combine all the spices: coriander powder, cumin powder, black pepper powder, garlic powder, onion powder, ginger powder, dry mango powder, turmeric powder, red chili powder, garam masala, salt, sugar, and crushed fenugreek leaves.

Grind and Blend (पीसना और मिलाना):
If you want a fine texture, grind the mixture in a mixer for a few seconds.

Store (स्टोर करें):
Store this homemade Maggi masala in an airtight container. It stays fresh for 2-3 months.

How to Use (कैसे प्रयोग करें):
When cooking Maggi, use 1 to 1.5 tsp of this masala per packet of noodles for a tasty and spicy flavor. Adjust as per your preference.
#homecooking #cookingtips #recipe

10 months ago | [YT] | 4

A Chef From Hills Bisht_Pratap

🌟 Thank You, Everyone! 🌟

I just want to take a moment to say THANK YOU from the bottom of my heart to all of you who have liked my videos and shorts, left kind comments, and supported this channel. 🙏

Your support means the world to me — every like, view, and share helps me keep creating and growing. I’m truly grateful for each and every one of you. 💖

This journey wouldn’t be the same without you, and I’m excited to bring you even more content ahead! 🎥✨

Stay tuned, stay awesome, and thank you again for being part of this journey!

10 months ago | [YT] | 4

A Chef From Hills Bisht_Pratap

Colorado: un paraíso en las alturas 🏔️

Skip the Carousel

1 2 3 4 5

1 year ago | [YT] | 11

A Chef From Hills Bisht_Pratap

Chef rule

1 year ago | [YT] | 0

A Chef From Hills Bisht_Pratap

What is sous vide cooking?
Sous vide is a cooking technique that involves vacuum-sealing food in a bag and cooking it in a precisely regulated water bath. This low-temperature, long-time cooking method produces results that are impossible to achieve through any other cooking method.

Once limited to the pros, sous vide (pronounced sue-veed) delivers restaurant-quality results in your home kitchen. High-end restaurants have been using sous vide, which means "under vacuum" in French, to cook food to the exact level of doneness desired, every time.

Q: Why should I cook sous vide?
Sous vide cooking utilizes precise temperature control with circulation to produce results that you can’t achieve through any other cooking technique. The reason–when using traditional methods of cooking, you don’t have control over heat and temperature. Consequently, it’s very difficult and time consuming to consistently cook great food. Food ends up overcooked on the outside, with only a small portion in the center that is cooked to the temperature you want. Food loses flavor, overcooks easily, and ends up with a dry, chewy texture. With precise temperature control in the kitchen, sous vide provides the following benefits:
Consistency
Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.

Taste
Food cooks in its juices. This ensures that the food is moist, juicy and tender.

Waste Reduction
Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume.

Flexibility
Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.

2 years ago | [YT] | 3