We're having trouble playing this video. Please refresh and try again.

Here’s the full recipe for Zainab Shah’s Nimbu Pani #nytcooking

3 comments

You may like

Nimbu pani #PunjabiPower #tiny #miniature #ai #onemillionview #followrr #follow #punjabi #punjab #haryana #foryour #fyp #viralmyvideo
Nimbu pani #PunjabiPower #tiny #miniature #ai #onemillionview #followrr #follow #punjabi #punjab #haryana #foryour #fyp #viralmyvideo
tinyworlduk
10.9K
·6-14
Angel hair haters, prepare to be converted. Here’s the recipe for Angel Hair Pasta Salad: • 1 small red onion, diced • 3 tablespoons rice vinegar • ½ teaspoon sugar • Salt and freshly ground black pepper or red-pepper flakes • 4 cups raw vegetables, such as any mix of broccoli, celery, carrot, tomato, corn, zucchini, summer squash and bell pepper, diced (see Tip) • 8 ounces angel hair pasta, broken in half • ½ cup mayonnaise, preferably Hellmann’s or Best Foods • ½ cup finely chopped tender herbs, such as parsley, dill, scallions, chives, mint and basil (optional) In a large mixing bowl, stir together the onion, vinegar and sugar. Season with salt and pepper, and set aside. Place the vegetables in a colander in the sink, season with salt and toss. Let them sweat for about 10 minutes. Pat dry with a clean towel. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain, then rinse under the cold tap and drain well. Stir the mayonnaise into the onion and vinegar. Add the pasta, vegetables and herbs, and toss to combine. (This salad is easiest to mix with your hands.) Taste and season as needed with salt and pepper. Serve at room temperature or cold, straight from the refrigerator. (This pasta salad keeps, refrigerated, for up to 3 days.) Tip: Remember that a dice cut is about ½ inch. To achieve this, slice the vegetable into long, ½-inch-wide planks; then slice those lengthwise into ½-inch-thick batons; finally, slice those crosswise to create ½-inch cubes.
Angel hair haters, prepare to be converted. Here’s the recipe for Angel Hair Pasta Salad: • 1 small red onion, diced • 3 tablespoons rice vinegar • ½ teaspoon sugar • Salt and freshly ground black pepper or red-pepper flakes • 4 cups raw vegetables, such as any mix of broccoli, celery, carrot, tomato, corn, zucchini, summer squash and bell pepper, diced (see Tip) • 8 ounces angel hair pasta, broken in half • ½ cup mayonnaise, preferably Hellmann’s or Best Foods • ½ cup finely chopped tender herbs, such as parsley, dill, scallions, chives, mint and basil (optional) In a large mixing bowl, stir together the onion, vinegar and sugar. Season with salt and pepper, and set aside. Place the vegetables in a colander in the sink, season with salt and toss. Let them sweat for about 10 minutes. Pat dry with a clean towel. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain, then rinse under the cold tap and drain well. Stir the mayonnaise into the onion and vinegar. Add the pasta, vegetables and herbs, and toss to combine. (This salad is easiest to mix with your hands.) Taste and season as needed with salt and pepper. Serve at room temperature or cold, straight from the refrigerator. (This pasta salad keeps, refrigerated, for up to 3 days.) Tip: Remember that a dice cut is about ½ inch. To achieve this, slice the vegetable into long, ½-inch-wide planks; then slice those lengthwise into ½-inch-thick batons; finally, slice those crosswise to create ½-inch cubes.
nytcooking
348
·4d ago
A forever classic 🍋🍋🍋 #nimbooda #nimboodanimbooda #pakistaniwedding #walima #inspo #weddingentertainment #dancers #entertainment #aishwaryarai #browngirls #fypweddings
A forever classic 🍋🍋🍋 #nimbooda #nimboodanimbooda #pakistaniwedding #walima #inspo #weddingentertainment #dancers #entertainment #aishwaryarai #browngirls #fypweddings
thebollywoodco
113.7K
·4-19
So yummy🥰❤️ #fyp #bajwafamilycooks #masalachai  Follow us on: @bajwafamilyshow  @Simran Bajwa  @Sik&Simi  @SKNDER
So yummy🥰❤️ #fyp #bajwafamilycooks #masalachai Follow us on: @bajwafamilyshow @Simran Bajwa @Sik&Simi @SKNDER
bajwafamilycooks
2158
·5-2
Nimbu pani helped me fix my rishta!!🥹🤭 Have you tried nimbu pani yet? 🤩 #nakarmikhanalaf #content #fun #nimbupani
Nimbu pani helped me fix my rishta!!🥹🤭 Have you tried nimbu pani yet? 🤩 #nakarmikhanalaf #content #fun #nimbupani
boredlollyandhiroshi
9041
·5-24
So easy and yummy guys!❤️🤤 #fyp #bajwafamilycooks #homemade #recipe  Ingredients Used: - Limes - Black Pepper - Black Salt - Sugar (optional)
So easy and yummy guys!❤️🤤 #fyp #bajwafamilycooks #homemade #recipe Ingredients Used: - Limes - Black Pepper - Black Salt - Sugar (optional)
bajwafamilycooks
4925
·5-1
Watermelon lemonade is my summer drink this year 🍉🍉🍉 made better with my favourite nimbupani
Watermelon lemonade is my summer drink this year 🍉🍉🍉 made better with my favourite nimbupani
razee.maharjan
6725
·4-15
BUBBLY NIMBU PANI (Indian style sparkling lemonade) ⬇️ // Ingredients // 3/4 cup water 1/3 cup Sugar 1 tbsp Ginger Boil the above and then add, 2/3 tsp Black Salt 1/3 tsp Cumin Powder 1/3 cup freshly squeezed lemon juice (1 extra large lemon) 10-12 fresh mint leaves Few lime/lemon wedges 24 oz Choice of sparkling water or plain cold water Lots of ice #lemonade  #homemadelemonade   #drinkrecipe #summercoolers #lemonrecipes
BUBBLY NIMBU PANI (Indian style sparkling lemonade) ⬇️ // Ingredients // 3/4 cup water 1/3 cup Sugar 1 tbsp Ginger Boil the above and then add, 2/3 tsp Black Salt 1/3 tsp Cumin Powder 1/3 cup freshly squeezed lemon juice (1 extra large lemon) 10-12 fresh mint leaves Few lime/lemon wedges 24 oz Choice of sparkling water or plain cold water Lots of ice #lemonade  #homemadelemonade   #drinkrecipe #summercoolers #lemonrecipes
myvegetarianroots
116
·2024-7-4
Nimbu Pani Mojito💦 #nimbupani #mojito #recipe #summer #summervibes #refreshing #refreshingdrinks #mojitorecipe #colddrink #drinks #lemonade #nimbu #pani #lemonza #beverage #singaporebeveragesnepal #nepaliproduct #homemade #homemaderecipes #homemademojito #homemadedrinks #nepal #foodblogger #nepali #nepal #nepalivoice #ownvoice #voiceover #nepalivoiceover #fy #fyp #foryou #foryourpage #foryour #foryoupage
Nimbu Pani Mojito💦 #nimbupani #mojito #recipe #summer #summervibes #refreshing #refreshingdrinks #mojitorecipe #colddrink #drinks #lemonade #nimbu #pani #lemonza #beverage #singaporebeveragesnepal #nepaliproduct #homemade #homemaderecipes #homemademojito #homemadedrinks #nepal #foodblogger #nepali #nepal #nepalivoice #ownvoice #voiceover #nepalivoiceover #fy #fyp #foryou #foryourpage #foryour #foryoupage
ggkaam610
7176
·2024-7-2
Here’s how to make it: For the Watermelon: • 1 small seedless watermelon (about 3½ pounds) • 1 tablespoon rose water • 2 tablespoons granulated sugar For the Almond Dacquoise: • Cooking spray • 1½ cups blanched whole or slivered almonds • 1¼ cups confectioners’ sugar • 5 egg whites • ⅔ cup granulated sugar For the Rose Cream: • 2 cups heavy cream • ¼ cup granulated sugar • 1 tablespoon rose water To Assemble: • 2 cups fresh strawberries, thickly sliced • 2 tablespoons granulated sugar • 1 tablespoon rose water • 1 tablespoon pistachios, sliced • 1 tablespoon organic dried rose petals Prepare the watermelon: Use a serrated knife to carefully remove the watermelon rind, then cut the watermelon into ½-inch-thick slices. Transfer slices to a wire rack. Sprinkle rose water and sugar on top, and let the fruit macerate for about 30 minutes. Pat dry on both sides with paper towels, and cut into 2-inch pieces. Prepare the almond dacquoise: Heat the oven to 400. Line a 13-by-18-inch baking sheet with parchment paper; grease the top of the parchment paper with cooking spray. Put the almonds in a food processor, and process until finely ground. Transfer 1 cup ground almonds to a medium bowl, and stir in the confectioners’ sugar. In a stand mixer fitted with the whisk attachment, beat the egg whites on high until soft peaks form, about 90 seconds, then gradually add the granulated sugar and continue beating until the mixture is stiff and shiny, about 2 minutes. Fold in the almond mixture, transfer the mixture to the prepared baking sheet, and spread out in an even layer. Bake until light golden, about 10 to 15 minutes, then set aside to cool. Prepare the rose cream: In a stand mixer fitted with a whisk attachment, beat the cream and sugar on medium until soft peaks form, about 2 minutes. Add the rose water, and continue whipping just until the mixture forms stiff peaks, another 1 or 2 minutes. Invert the dacquoise onto a cutting board, then peel off and discard the parchment paper. If the outer edges of the dacquoise have browned and are crisp, trim them off (to snack on!). Cut the cake into 2-inch squares. Use about half the cake pieces to cover the bottom of a 9-by-13-inch glass baking dish. Spread ⅓ of the rose cream over the cake, then scatter with half the ground almonds. Add watermelon pieces to cover (you can eat any watermelon that remains after this), then sprinkle with the remaining ground almonds. Spread half the remaining rose cream over the watermelon, and top with remaining cake pieces. Finish with all the rose cream, and place in the fridge to firm up for at least 1 hour (or up to overnight). Just before serving, mix the strawberries, sugar and rose water in a medium bowl. Scatter on top of the cake, and sprinkle with pistachios and rose petals. To serve, scoop the trifle into bowls.
Here’s how to make it: For the Watermelon: • 1 small seedless watermelon (about 3½ pounds) • 1 tablespoon rose water • 2 tablespoons granulated sugar For the Almond Dacquoise: • Cooking spray • 1½ cups blanched whole or slivered almonds • 1¼ cups confectioners’ sugar • 5 egg whites • ⅔ cup granulated sugar For the Rose Cream: • 2 cups heavy cream • ¼ cup granulated sugar • 1 tablespoon rose water To Assemble: • 2 cups fresh strawberries, thickly sliced • 2 tablespoons granulated sugar • 1 tablespoon rose water • 1 tablespoon pistachios, sliced • 1 tablespoon organic dried rose petals Prepare the watermelon: Use a serrated knife to carefully remove the watermelon rind, then cut the watermelon into ½-inch-thick slices. Transfer slices to a wire rack. Sprinkle rose water and sugar on top, and let the fruit macerate for about 30 minutes. Pat dry on both sides with paper towels, and cut into 2-inch pieces. Prepare the almond dacquoise: Heat the oven to 400. Line a 13-by-18-inch baking sheet with parchment paper; grease the top of the parchment paper with cooking spray. Put the almonds in a food processor, and process until finely ground. Transfer 1 cup ground almonds to a medium bowl, and stir in the confectioners’ sugar. In a stand mixer fitted with the whisk attachment, beat the egg whites on high until soft peaks form, about 90 seconds, then gradually add the granulated sugar and continue beating until the mixture is stiff and shiny, about 2 minutes. Fold in the almond mixture, transfer the mixture to the prepared baking sheet, and spread out in an even layer. Bake until light golden, about 10 to 15 minutes, then set aside to cool. Prepare the rose cream: In a stand mixer fitted with a whisk attachment, beat the cream and sugar on medium until soft peaks form, about 2 minutes. Add the rose water, and continue whipping just until the mixture forms stiff peaks, another 1 or 2 minutes. Invert the dacquoise onto a cutting board, then peel off and discard the parchment paper. If the outer edges of the dacquoise have browned and are crisp, trim them off (to snack on!). Cut the cake into 2-inch squares. Use about half the cake pieces to cover the bottom of a 9-by-13-inch glass baking dish. Spread ⅓ of the rose cream over the cake, then scatter with half the ground almonds. Add watermelon pieces to cover (you can eat any watermelon that remains after this), then sprinkle with the remaining ground almonds. Spread half the remaining rose cream over the watermelon, and top with remaining cake pieces. Finish with all the rose cream, and place in the fridge to firm up for at least 1 hour (or up to overnight). Just before serving, mix the strawberries, sugar and rose water in a medium bowl. Scatter on top of the cake, and sprinkle with pistachios and rose petals. To serve, scoop the trifle into bowls.
nytcooking
167
·6-23
Nimbu Pani Recipe | Lemonade Recipe #nimbupani #lemonade #tiktokkekhanay #TikTokCookbook #quickrecipes #shortrecipes #tiktokfood #tiktokchefs #tiktokfoodie #cookwithsooperchef
Nimbu Pani Recipe | Lemonade Recipe #nimbupani #lemonade #tiktokkekhanay #TikTokCookbook #quickrecipes #shortrecipes #tiktokfood #tiktokchefs #tiktokfoodie #cookwithsooperchef
superchefpk
688
·2024-5-9
Here’s how to make Yakitori-Style Salmon With Scallions and Zucchini: • ¼ cup canola oil, plus more for greasing • 1 tablespoon minced garlic (from about 3 cloves) • 1 tablespoon minced ginger (from a 1-inch piece) • ⅔ cup low-sodium soy sauce • ⅓ cup turbinado sugar • 2 tablespoons unseasoned rice vinegar • 2 tablespoons cornstarch • 1 pound small zucchini (about 3), trimmed and sliced ⅛-inch-thick • 8 scallions, trimmed, halved lengthwise, if large, and cut into 2-inch pieces • Kosher salt and black pepper • 2 pounds boneless, skinless salmon fillets, cut into 1-inch pieces • Lemon wedges, for serving In a small saucepan, heat 1 tablespoon oil over medium-low. Add garlic and ginger and cook, stirring, until fragrant, 1 minute. Add ⅔ cup water, plus the soy sauce, sugar and vinegar, and bring to a boil over high heat. Reduce heat to low and simmer, stirring to dissolve the sugar, 1 to 2 minutes. Mix cornstarch with 2 tablespoons water and whisk into sauce. Simmer until thickened, about 2 minutes. Reserve 1 cup of sauce for basting, and transfer remaining sauce to a small bowl, for serving. Heat a grill, or a lightly greased cast-iron griddle or grill pan over medium. Season zucchini and scallions with salt and pepper and toss with 2 tablespoons oil. Thread onto wooden skewers that have been soaked in water or metal ones. Season salmon with salt and pepper and toss with remaining 1 tablespoon oil. Thread onto skewers. Grill, basting with sauce and turning every few minutes, until salmon and vegetables are caramelized and cooked through, about 10 to 12 minutes for salmon and 12 to 15 minutes for vegetables. Serve with lemon wedges and reserved sauce for dipping.#GanadoWithMalkist
Here’s how to make Yakitori-Style Salmon With Scallions and Zucchini: • ¼ cup canola oil, plus more for greasing • 1 tablespoon minced garlic (from about 3 cloves) • 1 tablespoon minced ginger (from a 1-inch piece) • ⅔ cup low-sodium soy sauce • ⅓ cup turbinado sugar • 2 tablespoons unseasoned rice vinegar • 2 tablespoons cornstarch • 1 pound small zucchini (about 3), trimmed and sliced ⅛-inch-thick • 8 scallions, trimmed, halved lengthwise, if large, and cut into 2-inch pieces • Kosher salt and black pepper • 2 pounds boneless, skinless salmon fillets, cut into 1-inch pieces • Lemon wedges, for serving In a small saucepan, heat 1 tablespoon oil over medium-low. Add garlic and ginger and cook, stirring, until fragrant, 1 minute. Add ⅔ cup water, plus the soy sauce, sugar and vinegar, and bring to a boil over high heat. Reduce heat to low and simmer, stirring to dissolve the sugar, 1 to 2 minutes. Mix cornstarch with 2 tablespoons water and whisk into sauce. Simmer until thickened, about 2 minutes. Reserve 1 cup of sauce for basting, and transfer remaining sauce to a small bowl, for serving. Heat a grill, or a lightly greased cast-iron griddle or grill pan over medium. Season zucchini and scallions with salt and pepper and toss with 2 tablespoons oil. Thread onto wooden skewers that have been soaked in water or metal ones. Season salmon with salt and pepper and toss with remaining 1 tablespoon oil. Thread onto skewers. Grill, basting with sauce and turning every few minutes, until salmon and vegetables are caramelized and cooked through, about 10 to 12 minutes for salmon and 12 to 15 minutes for vegetables. Serve with lemon wedges and reserved sauce for dipping.#GanadoWithMalkist
nytcooking
116
·6-23
Dakota Johnson and Chris Evans feed the World’s Most Famous Sourdough Starter … gone wrong :/
Dakota Johnson and Chris Evans feed the World’s Most Famous Sourdough Starter … gone wrong :/
nytcooking
76.9K
·6-16
#pizza #interview #foodtok #foodtiktok #dakotajohnson #chrisevans
#pizza #interview #foodtok #foodtiktok #dakotajohnson #chrisevans
nytcooking
16K
·6-16
Sattu Shakkar Refreshing Drink !ستو شکر کا شربت 🥰👍#summerdrink #sattu #refreshing #sattushakkar #healthydrink #summerrecipes #forupage #viralvideos #summer2025 #sattudrink #coolsummer #healthydrinkideas #easyrecipes #fyp #jaggery #sattukasharbat #desidrink #growmyaccount #summertime #shakkar #refreshingdrinks #trendiing #tik_tok #foryoupage❤️❤️ #refreshingdrink #easysummerrecipe #viralvideos
Sattu Shakkar Refreshing Drink !ستو شکر کا شربت 🥰👍#summerdrink #sattu #refreshing #sattushakkar #healthydrink #summerrecipes #forupage #viralvideos #summer2025 #sattudrink #coolsummer #healthydrinkideas #easyrecipes #fyp #jaggery #sattukasharbat #desidrink #growmyaccount #summertime #shakkar #refreshingdrinks #trendiing #tik_tok #foryoupage❤️❤️ #refreshingdrink #easysummerrecipe #viralvideos
random.food.2
32.8K
·5-23
🍝 1. Gochujang Buttered Noodles 2. French Onion Macaroni and Cheese 3. Cheesy Baked Pasta With Sausage and Ricotta 4. Spaghetti all’Assassina (Spicy Singed Tomato Pasta) 5. Creamy Doenjang Pasta 6. Spaghetti Carbonara 7. Creamy Baked Macaroni and Cheese 8. Orzotto Alla Carbonara 9. Extra-Green Pasta Salad
🍝 1. Gochujang Buttered Noodles 2. French Onion Macaroni and Cheese 3. Cheesy Baked Pasta With Sausage and Ricotta 4. Spaghetti all’Assassina (Spicy Singed Tomato Pasta) 5. Creamy Doenjang Pasta 6. Spaghetti Carbonara 7. Creamy Baked Macaroni and Cheese 8. Orzotto Alla Carbonara 9. Extra-Green Pasta Salad
nytcooking
79
·6-10
Introducing keyboard shortcuts!
Go to previous video
Go to next video
Like video
Mute / unmute video
Play / Pause
Skip forward
Skip backward
Full screen