This is a standard, authentic recipe for cauliflower (gobhi) paratha that matches what such reels usually demonstrate. Adjust spices to taste if the video shows specific variations.

Ingredients (makes 6–8 parathas):

For the dough:

• 2 cups whole wheat flour (atta)

• Water as needed (about ¾–1 cup)

• ½ tsp salt

• 1 tsp oil or ghee (optional, for softer dough)

• Tomato puree

For the cauliflower stuffing:

• 2–3 cups grated cauliflower (gobhi, from 1 medium head; squeeze out excess water)

• 1–2 green chilies, finely chopped (adjust for spice)

• 1-inch ginger, grated

• ¼–½ tsp red chili powder

• ½–1 tsp garam masala

• ½ tsp cumin powder (jeera powder)

• ½ tsp coriander powder (dhania powder)

• ½ tsp amchur (dry mango powder) or lemon juice for tang

• Salt to taste

• Fresh coriander leaves, chopped (2–3 tbsp)

• Optional: ½ tsp ajwain (carom seeds) or kasuri methi for flavor

For cooking:

• Ghee or oil as needed

Steps:

1. Prepare dough: Mix flour and salt. Gradually add tomatoo puree and knead into a soft, smooth dough (not sticky). Add a little oil, cover, and rest 15–20 minutes.

2. Make stuffing: Grate cauliflower finely. Heat 1–2 tsp oil in a pan (optional step in some recipes for extra flavor), add cumin seeds/ajwain if using, then add ginger, green chilies → sauté briefly. Add grated cauliflower, all dry spices, salt. Cook 4–5 minutes on medium heat until moisture evaporates (don't overcook). Mix in coriander leaves. Let cool completely. Squeeze if any water remains.

3. Assemble paratha: Divide dough into balls (golf ball size). Roll one ball into a small circle (4–5 inches). Place 2–3 tbsp stuffing in center. Bring edges together, seal, and flatten gently. Dust with dry flour and roll gently into a larger paratha (7–8 inches), taking care not to let stuffing spill.

4. Cook: Heat tawa/griddle on medium. Place paratha on it. Cook 1–2 minutes until bubbles appear, flip. Spread ghee/oil on top, flip again, add more ghee/oil, press gently with spatula. Cook until golden brown spots appear on both sides (total ~3–4 minutes per paratha).

5. Serve hot with yogurt (curd), pickle (achar), butter, or raita.

Tips from typical reels like this:

• Squeeze cauliflower very well to avoid soggy parathas.

• For "new style" variations, some reels show layered/flaky techniques, extra cheese, schezwan twist, or different shapes.

• Cook on medium heat to avoid burning while ensuring stuffing cooks through.

Enjoy cooking! 

Mango Lassi is a classic, refreshing Indian yogurt-based drink that's creamy, sweet, and perfect for cooling down—especially alongside spicy food or on a hot day. It's super quick to make at home (just 5 minutes!) and tastes like the restaurant version when you use good ripe mangoes or quality pulp.

Classic Mango Lassi Recipe (Serves 2–3)

Ingredients

• 1–1½ cups ripe mango chunks (from 2–3 fresh sweet mangoes, preferably Alphonso, Kesar, or Ataulfo varieties) OR 1 cup canned/boxed sweetened mango pulp (Alphonso or Kesar for best authentic flavor)

• 1 cup plain full-fat yogurt (Indian-style curd/dahi works best for tang and creaminess, Greek yogurt also good for thicker texture)

• ½–¾ cup cold milk (whole milk for richness; adjust for desired thickness—less milk = thicker lassi)

• 1–3 tablespoons sugar or honey (adjust to taste—skip or reduce if your mangoes are very sweet)

• ¼ teaspoon ground cardamom (optional but traditional—adds nice aroma)

• 4–6 ice cubes (optional, for extra chill without diluting too much)

• Pinch of saffron strands soaked in 1 tbsp warm milk (optional, for luxurious color/flavor)

• Optional extras: splash of rose water, pinch of salt (balances sweetness), or fresh mint for garnish.

Instructions

1. If using fresh mangoes: Peel and chop them into chunks. For the smoothest result, blend the mango separately first into a puree if you want no bits.

2. Add the mango (or pulp), yogurt, cold milk, sugar, cardamom, and ice cubes (if using) to a blender.

3. Blend on high speed for 30–60 seconds until smooth, creamy, and frothy. Taste and adjust sweetness or thickness (add more milk to thin, more yogurt/mango for thicker).

4. Pour into tall glasses immediately for the best frothy texture.

5. Garnish with a sprinkle of cardamom, saffron strands, crushed pistachios, or a fresh mint leaf.

Quick Tips for Restaurant-Style Results

• Use full-fat yogurt and chilled ingredients → creamier and colder without much ice (ice can dilute flavor).

• Sweet mangoes are key—under-ripe ones need more sugar and taste tart.

• For ultra-smooth texture (like many restaurants): Use canned Alphonso mango pulp instead of fresh chunks.

• Vegan version: Swap dairy yogurt/milk for coconut or almond alternatives.

• Make ahead? Best fresh but refrigerate up to 24 hours—stir or shake before serving as it may separate.

 

The Blue Lagoon Mocktail is one of the most stunning and refreshing non-alcoholic drinks out there — that vibrant electric blue color instantly makes it feel tropical and fun! It's the perfect alcohol-free version of the classic Blue Lagoon cocktail, with bright citrus flavors, a touch of sweetness, and fizzy sparkle.

Here are some gorgeous examples of how this mocktail looks in real life — that signature turquoise blue is impossible to resist!

Classic Blue Lagoon Mocktail Recipe (Serves 1)

Ingredients:

• Ice cubes

• 1–2 oz (2–4 tbsp) non-alcoholic blue curaçao syrup (Torani or Monin are popular brands — this gives the color & orange-citrus flavor without alcohol)

• 4 oz (½ cup) lemonade (store-bought or fresh)

• 4–6 oz lemon-lime soda (like Sprite or 7UP) or sparkling water for a lighter version

• Fresh lemon juice (½–1 oz / 1–2 tbsp) — optional for extra tartness

• Garnish: Lemon wheel/slice, maraschino cherry, or fresh mint

How to Make It (Takes ~2 minutes!):

1. Fill a highball glass (or any tall glass) with ice cubes.

2. Pour in the blue curaçao syrup and lemonade (and fresh lemon juice if using).

3. Top off with chilled lemon-lime soda or sparkling water.

4. Stir gently — the blue color will mix beautifully!

5. Garnish with a lemon slice and cherry on the rim.

Pro tip: Chill all ingredients beforehand for the best refreshment. For a stronger citrus kick, add a splash fresher lemon juice.

Here’s another beautiful version with that perfect gradient and garnish:

Quick Variations to Try:

• Extra Tropical → Swap lemonade for pineapple juice + a splash of coconut water

• Less Sweet → Use sparkling water instead of soda

• Fancy Twist → Add a dash of non-alcoholic gin/vodka alternative for closer-to-original flavor

• Party Pitcher → Multiply by 8–10 and serve in a big jug with lots of ice & fruit slices

 

Here are a few delicious ways to combine radishes and walnuts in recipes. These pairings are popular because the crisp, peppery radishes balance beautifully with the nutty, earthy crunch of walnuts.

Chef Ranveer Brar's Kashmiri Muli Ki Chutney - Muji Chetin 

This version is classic Kashmiri, raw and vibrant, with yogurt for creaminess and a balance of heat from green chilies.

Ingredients (Serves 4 as a side)

• 1 large or 2 medium fresh white radishes (mooli/muji), peeled

• ½ cup walnut kernels (akhrot), lightly toasted if desired

• 1–2 green chilies (adjust for spice)

• 1 cup plain yogurt (dahi), whisked smooth (full-fat for best texture)

• Salt to taste

• ½ tsp roasted cumin powder (bhuna jeera powder)

• Optional: A handful of fresh coriander (dhania), chopped

• Optional: A squeeze of lemon for extra tang

Step-by-Step Instructions (as shown by Chef Ranveer)

1. Prep the radish — Grate the peeled radish using a coarse grater. Squeeze out excess water gently (don't over-squeeze; you want some moisture for flavor).

2. Handle the walnuts — Roughly crush or chop the walnuts (Chef often uses a rolling pin or mortar for texture—keep it chunky for crunch!).

3. Mix the base — In a bowl, combine the grated radish, crushed walnuts, finely chopped green chilies, and salt. Let it sit for 2–3 minutes so flavors start melding.

4. Add yogurt & spices — Pour in the whisked yogurt, roasted cumin powder, and chopped coriander (if using). Mix everything well. Taste and adjust salt/chili/lemon if needed.

5. Rest & serve — Chill for 10–15 minutes for the best taste (the flavors deepen beautifully). Serve fresh as a side—it's fantastic with Kashmiri roti, kehwa, or any spicy main dish!

Pro Tips from Chef Ranveer's Style:

• Use super fresh, crisp radish for that signature peppery kick.

• Don't grind everything smooth—keep some texture for an authentic Kashmiri feel.

• If you want it creamier, strain the yogurt first (like Greek yogurt).

• It's naturally vegan-adaptable (skip or use plant-based yogurt) and great for digestion in winter!

Happy Cooking :)

Here's a complete and delicious guide to making homemade milk chocolate! Your description is spot-on—it's creamy, sweet, and fun to customize, though homemade versions can be a bit grainier than commercial ones due to lacking industrial conching. These two methods are among the most popular and reliable for home cooks.

Quick & Easy Version: Coconut Oil-Based Milk Chocolate

This beginner-friendly recipe melts together fast, sets beautifully, and has a soft, melt-in-your-mouth texture. The coconut oil makes it super accessible (no need for hard-to-find cocoa butter), and it works great for simple bars or bites.

Ingredients (makes ~200g / one large bar or several small ones):

• ½ cup (110g) refined coconut oil (for neutral taste; use unrefined if you like a light coconut note)

• ½ cup (50g) unsweetened cocoa powder

• ½ cup (60g) powdered sugar (adjust down for less sweet, or up for sweeter)

• ¼ cup (25g) whole milk powder (full-fat for max creaminess; sub coconut milk powder for vegan/dairy-free)

• Optional: Pinch of salt + ½ tsp vanilla extract

Steps:

1. Set up a double boiler (pot with simmering water, heatproof bowl on top—not touching water).

2. Add coconut oil and melt fully, stirring occasionally.

3. Remove from heat. Sift in cocoa powder and whisk until smooth (no lumps!).

4. Stir in powdered sugar, milk powder, salt, and vanilla until glossy and combined.

5. Pour into silicone molds, a parchment-lined tray, or ice cube trays.

6. Let cool at room temp ~30 mins, then refrigerate 1–2 hours until firm.

Pop them out and enjoy! They're perfect for snacking, gifting, or crumbling over ice cream.

Here are some creamy, homemade milk chocolate examples to inspire you—these show that smooth, rich texture you're aiming for:

Classic Version: Cocoa Butter-Based Milk Chocolate

For a more authentic snap, shine, and flavor (closer to premium store-bought), go with food-grade cocoa butter. Optional light tempering gives it that professional glossy look and crisp break.

Ingredients (makes ~200g):

• ½ cup (110g) food-grade cocoa butter (chopped or wafers)

• ⅓ cup (35g) unsweetened cocoa powder

• ¾ cup (90g) powdered sugar (adjust to taste)

• 3 Tbsp (25g) whole milk powder

• Optional: Pinch of sea salt, vanilla, or ½ tsp soy lecithin (for extra smoothness)

Steps:

1. Melt cocoa butter in a double boiler over low heat (~40–45°C / 104–113°F).

2. Sift in cocoa powder and whisk until lump-free.

3. Remove from heat. Stir in powdered sugar and milk powder until glossy.

4. For tempering (optional shine/snap): Cool to ~35°C / 95°F, then gently reheat to 31–32°C / 88–90°F while stirring.

5. Pour into molds, tap to release bubbles.

6. Cool at room temp ~30 mins, then refrigerate until set.

This one feels richer and more "pro"—great for shaped bars or gifts!

And here's the satisfying step of pouring into molds for perfect bars:

Tips for Success & Variations

• Graininess? Sift everything well and use powdered sugar (finer than granulated). Full-fat milk powder helps with creaminess.

• Vegan twist: Swap whole milk powder for coconut/soy/rice milk powder.

• Customizations: Mix in chopped nuts, dried fruit, or sea salt flakes before setting. Try honey or maple syrup (reduce other sugar) for natural sweetness.

• Storage: Keep in a cool spot or fridge (especially coconut oil versions—they melt faster at room temp).

• Pro tip: If you want ultra-smooth results, a small food processor can help blend after melting.

Experiment and have fun—homemade chocolate is all about personal taste! Which version are you trying first?