Get ready for an exclusive culinary journey
With Privy Gourmet hosted by celebrity chef Vicky Ratnani

Ingredients
4 medium sized potatoes, peeled and cut into 2-3 large pieces each |
Salt to taste |
Oil to fry |
Ingredients for Tuk Spice Dust
1 tsp red chilli powder |
½ tsp jeera powder |
½ tsp amchur powder |
½ tsp chaat masala |
½ tsp black salt |
Method:
Ingredients
3 tbsp oil | 2 medium sized potatoes, cut into big cubes |
1 bay leaf | 1 cinnamon stick |
One carrot, peeled and cut into rounds | 1 black & green elaichi each |
1/3 cup green beans, edges trimmed, cut into 1.5 or 2-inch pieces | 2 to 3 cloves |
1/3 cup green beans, edges trimmed, cut into 1.5 or 2-inch pieces | 2 to 3 cloves |
1 Star anise | 100 gms paneer, cut into cubes |
1 small piece of mace | 2 tbsp Sindhi Biryani masala |
1 onion, roughly chopped | 1 ½ tsp salt |
1 tomato, roughly chopped | 2 tbsp yogurt |
2 green chillies, slit | 1 cup basmati rice, cooked in saffron |
2 tsp ginger-garlic paste | 1 cup basmati rice, cooked in saffron water till it’s about 3/4th done |
Quick Sindhi Biryani Masala
1 tsp Deggi mirch powder | 1 tsp Kashmiri mirch powder |
1 tsp coriander powder | ½ tsp jeera powder |
½ tsp turmeric powder | 2 tsp garam masala powder |
1/3 cup of mixed dry fruits | 2-3 prunes |
Mint leaves for garnish | Brown onions for garnish |
Recipe:
Ingredients
2½ cups of full fat milk |
2-3 tbsp ghee (clarified butter) for shallow frying |
1/4 cup of sweet condensed milk |
1 tbsp sugar |
½ tbsp chopped cashew nuts |
½ tsp elaichi powder |
½ tbsp chopped pistachios |
2 tbsp grated paneer or khoya (mawa) or milk powder (optional) |
½ tbsp chopped almonds |
2 tbsp date puree |
4 slices of white or brown bread |
1 tbsp or 20 gm melted dark chocolate |
Method: