Latest news with #RanveerBrar
Hindustan Times
2 days ago
- Health
- Hindustan Times
Chef Ranveer Brar shares his secret recipe for making soft, airy dahi bhallas; how to avoid forming lumps
Do you love making dahi bhallas at home? Well, then, cracking the recipe for making soft, airy bhallas must be on your agenda. In an Instagram post shared on July 26, chef Ranveer Brar posted his secret to making bhallas without any lumps in them. Let's find the tips and tricks he mentioned in the video: Chef Ranveer Brar's secret to making bhallas without any lumps in them is getting the oil and water temperature right.(Chef Ranveer Brar) Also Read | Ice cubes for good skin, hair and gut health? Nutritionist suggests the perfect recipe made from amla and curry leaves Chef Ranveer Brar's secret to making delicious bhallas for dahi bhalla Per chef Ranveer Brar, once you have prepared your batter for the bhallas, wet your hands before you fry them. Once your hands are wet, pick up a small ball of batter and drop it in the oil. Keep the gas very slow at this point. While picking the balls, do not let any air escape. 'I am doing it from one side only. See, I am taking it from one side like this so that the air that is locked inside the batter does not escape. Now, I will increase the gas a little bit. Why? Because the oil temperature comes down a bit quickly after you have added bhalla to it to fry,' Ranveer suggested while explaining the trick to making airy bhallas. How to avoid lumps in the bhalla? He shared another tip, where he revealed what to do when you are trying to soak bhalla in the water and avoid making lumps. The chef stressed, 'Remember that the water should be absolutely cold.' When you are taking out fried bhallas to soak them in water, at that moment, your water shouldn't be at a lukewarm temperature. This is because when you add hot bhallas straight from the oil into the water, the water will also become warm, which may cause lumps to form inside the dahi bhalla. 'So, either fry the bhallas and take them out to keep them aside for a while. Let it get to a lukewarm temperature and then add it to your lukewarm water. Or put it directly in cold water if you plan to soak it after taking it out of the oil,' Chef Ranveer suggested. Explaining how to put the balls inside the water to soak them, he suggested, 'Slowly, put the bhallas into the water to soak them. This is how you will get the taste. Basically, the only thing you have to check is that there should be no lumps in the middle. When you cut, there are no lumps in the middle.' Note to readers: This article is for informational purposes only and not a substitute for professional medical advice. Always seek the advice of your doctor with any questions about a medical condition.
News18
2 days ago
- Entertainment
- News18
Struggling With Sticky Dough? Chef Ranveer Brar Has A Simple Fix
Last Updated: Celebrity chef Ranveer Brar took to his social media to share some handy tips that can help you get the perfect dough. If you've ever struggled to make soft rotis or fluffy pooris, you're not alone. Dough that's too sticky, too dry, or just uncooperative can derail even the best culinary intentions. Even seasoned cooks often find themselves guessing. Fortunately, celebrity chef Ranveer Brar has revealed a simple, foolproof technique that eliminates the guesswork and helps you get perfect results every time. View this post on Instagram A post shared by Ranveer Brar (@ Chef Ranveer Brar took to Instagram to post a detailed video on how to prepare dough that's consistently soft and elastic. Drawing on years of culinary expertise, his approach is as practical as it is insightful, offering a clear path to success for both beginners and seasoned home chefs. At the heart of Brar's technique is one crucial step, getting the moin right. Moin refers to the fat (like ghee or oil) mixed into the flour before adding water, and it plays a key role in determining the dough's final texture. So, how do you know when it's properly incorporated? Brar offers a simple trick: 'Take some dough, form a tight fist and release it. If the dough holds its shape and forms a firm fist, that means it's ready." This quick check, referred to as the 'fist test," is a clever way to confirm that the fat has coated the flour evenly, setting the stage for a pliable, tender dough. Another common misstep is over-kneading. Many people believe that the harder they knead, the better the outcome. Ranveer gently debunks that myth. 'Now, when you knead the dough, you don't need to apply 100 per cent pressure, just about 50 per cent. Once the flour absorbs the moisture, it'll come together on its own. The more you stretch it, the more the gluten develops. Once the dough is ready, transfer it to a clean, beautiful bowl," he advises. His words highlight the importance of a gentle approach. Allowing the flour to slowly absorb water while using only moderate effort prevents the gluten from tightening excessively. This results in dough that's soft, not rubbery and easier to roll and cook. Alongside his kneading technique, Brar offers some expert suggestions to enhance the dough's texture and overall quality. These adjustments can make a noticeable difference in your daily cooking. 'The amount of moin should be just right, not too much, not too little. Don't overwork or over-knead the dough. You can also sprinkle a little semolina (rava) powder into the flour. And even if nothing else, let the dough rest for at least half an hour or at the very least, 20 minutes, before you start working with it." About Chef Ranveer Brar Born in Lucknow, a city known for its regal Awadhi cuisine, Ranveer Brar started his culinary career with humble inspiration from street-side kebab stalls. That passion led him to become the youngest executive chef at a five-star hotel, launching a remarkable career. Over time, he has expanded his influence through food shows, cookbooks and his role as a judge on MasterChef India. Brar is widely respected for blending traditional Indian flavours with modern techniques and for making authentic recipes accessible to a global audience. Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.
Hindustan Times
3 days ago
- Health
- Hindustan Times
Chef Ranveer Brar says never do this while blanching spinach if you want to preserve its colour and texture: ‘Always...'
Blanching spinach may seem like a simple kitchen task, but if you've ever ended up with dull, overcooked greens instead of that vibrant restaurant-style palak, you're not alone. The good news? Celebrity chef Ranveer Brar has just the solution. In his July 22 Instagram post, he breaks down the art of blanching spinach to perfection, ensuring it retains its bright green colour, fresh taste, and maximum nutrition. (Also read: Chef Ranveer Brar shares simple tips to get soft, perfect dough for rotis and pooris: 'The more you stretch it…' ) Master the art of blanching spinach with chef Ranveer's essential cooking tips. What are the dos and don'ts of blanching spinach In his post, Chef Ranveer says, "If you want to ruin the colour of your spinach, just add vinegar to the water while boiling. That's a surefire way to mess it up." But if you want to do it right, he suggests, 'To maintain the vibrant green colour of palak, add a pinch of baking soda to the boiling water. It helps retain the freshness and bright hue.' Once the water is boiling, he adds the palak in but with a warning. "If you don't keep cold water ready while boiling the spinach, and skip transferring it immediately to cold water afterwards, the colour will turn almost black." And here's one tip most people don't know: "Never cover spinach while cooking it. If you do, the temperature rises more than necessary, and that intense heat can darken the colour. Always cook it uncovered to preserve that beautiful green," says Chef Ranveer. Nutritional benefits of spinach Palak, or spinach, is a powerhouse of nutrients packed with iron, calcium, magnesium, and vitamins A, C, and K. It's rich in antioxidants, supports immunity, boosts bone health, and promotes healthy skin and hair. Low in calories and high in fibre, palak is also great for digestion and weight management. Note to readers: This article is for informational purposes only and not a substitute for professional advice.
Hindustan Times
5 days ago
- Entertainment
- Hindustan Times
Chef Ranveer Brar shares simple tips to get soft, perfect dough for rotis and pooris: ‘The more you stretch it…'
If your dough often turns out too sticky, too dry, or just refuses to cooperate, you're not alone. Even seasoned home cooks struggle to get that perfect consistency for soft rotis or fluffy pooris. But celebrity chef Ranveer Brar has a game-changing tip to fix that. In his July 20 Instagram post, he revealed his foolproof hack for making perfectly soft, pliable dough every single time. (Also read: Chef Sanjeev Kapoor's 5 high protein veg recipes for fitness enthusiasts: South Indian beetroot quinoa pachadi to salad ) Celebrity chef Ranveer Brar shares foolproof dough-making tips. Ranveer Brar's foolproof hack for perfect dough He says in the video, 'Now how do you know that the moin (fat mixed into the flour) has been properly incorporated? Take some dough, form a tight fist, and release it. If the dough holds its shape and forms a firm fist, that means it's ready.' He adds, "Now, when you knead the dough, you don't need to apply 100% pressure, just about 50%. Once the flour absorbs the moisture, it'll come together on its own. The more you stretch it, the more the gluten develops. Once the dough is ready, transfer it to a clean, beautiful bowl." What should one keep in mind? He advises, "The amount of moin should be just right, not too much, not too little. Don't overwork or over-knead the dough. You can also sprinkle a little semolina (rava) powder into the flour. And even if nothing else, let the dough rest for at least half an hour or at the very least, 20 minutes, before you start working with it." About Ranveer Brar Ranveer Brar is a celebrated Indian chef, author, and TV personality known for blending traditional Indian cuisine with global flavours. Born in Lucknow, he started his culinary journey with street kebabs and went on to become the youngest executive chef at a 5-star hotel. He's judged multiple seasons of MasterChef India, hosted popular food shows and authored cookbooks.
Time of India
15-07-2025
- Entertainment
- Time of India
Ranveer Brar shares how Kareena Kapoor helped calm his nerves on 'The Buckingham Murders' set: "She is very kind and graceful, could sense my nervousness"
Seeing Ranveer Brar on the big screen came as a surprise to many of his fans. Known for winning hearts with his culinary skills, the celebrated chef took an unexpected leap from the kitchen to acting. Ranveer made his acting debut alongside Kareena Kapoor in The Buckingham Murders—a significant and high-profile entry into films that wasn't without its challenges. In a conversation with Indian Express' Screen, Ranveer opened up about how Kareena helped ease his nerves during filming. Praising her warmth, he said, 'She is very kind and graceful. She could sense my nervousness on set and sat through all my close-ups without overtly saying it's okay—she just comes with an energy that makes you feel it is. So very calming.' Now, about Ranveer Brar, the chef recently bagged the Most Stylish Culinary Artist of the Year award in 2025. From the bustling streets of Lucknow to the kitchens of five-star hotels, Ranveer Brar's journey is nothing short of inspiring. One of India's most celebrated chefs, he became one of the youngest executive chefs in the country before winning hearts as a television host on shows like 'MasterChef India', 'Raja Rasoi Aur Andaaz Anokha', and 'Station Master's Tiffin'. His cooking style blends culture, nostalgia, and a deep respect for ingredients—with every dish telling a story and every plate serving as a tribute to his roots. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like American Investor Warren Buffett Recommends: 5 Books For Turning Your Life Around Blinkist: Warren Buffett's Reading List Undo The chef was also seen in the recent episodes of 'Celebrity MasterChef', a cooking reality-based show. Chef Vikas Khanna and Farah Khan also accompanied him on the show. On the other hand, Kareena Kapoor was last seen in Rohit Shetty 's 'Singham Again,' starring Ranveer Singh , Deepika Padukone , Akshay Kumar , and Ajay Devgn, among others. She will next be seen in Meghna Gulzar 's directorial starring Prithviraj Sukumaran. Currently, Bebo is spending quality time vacationing with her family in London. Pictures of her with Saif Ali Khan , Taimur, and Jeh were all over the internet.
