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Explore Vada Pav Tacos paired with Black and White Scotch Pine By Me Cocktail Pitcher | Chef Sanjyot Keer with 241,584 views, 9,247 likes, and 491 comments. Experience the impact of this video content that has captured audience attention.

Today, I'm spending some good old family time YFL style over an easy breezy Black and White Scotch Pine by Me cocktail, served over a shared platter of everyone's favourite street food with a Mexican twist - Vada Pav Tacos! Good food, family by your side, scotch whisky cocktails and conversations - it doesn't get better than this. Do try the recipes and tell me in the comments section about how they turned out! #Spon #EatSipShare #PitchersAndPlatters #BlackAndWhiteScotch #DrinkResponsibly Full Written Recipe for Vada pav tacos with Black and White pine by me cocktail For vada pav tacos Vada mixture Ingredients: • Oil 1 tbsp • Mustard seeds (rai) 1 tsp • Cumin seeds (Jeera) 1 tsp • Asafoetida (hing) 1/4th tsp • Curry leaves 10-12 nos. • Green chillies 1-2 nos. (chopped) • Ginger garlic paste 1 tbsp • Turmeric powder ½ tsp • Garam masala 1 tsp • Potatoes 2 cups (boiled & mashed) • Lemon juice 1 tsp • Salt to taste • Fresh coriander 1 tbsp (chopped) Methods: • Set a pan on medium heat, add oil, mustard seeds and cumin seeds, allow to crackle, further add asafoetida curry leaves, green chillies, ginger garlic paste and sauté for a minute. • Add turmeric powder and garam masala, sauté it for half a minute on low flame. • Add the boiled and mashed potatoes, salt to taste and cook for 2-3 minutes. • Finish it by adding freshly chopped coriander leaves and lemon juice. • Cool down and Keep aside to be used as a filling. Tamarind mayo dip Ingredients: • Tamarind chutney 2 tbsp • Mayonnaise ½ cup Methods: • Mix the tamarind chutney and mayonnaise together, your tamarind mayo dip is ready to be used. For making tacos: • Bread slices as required • Butter for toasting Methods: • Take a bread slice and cut it in circle with a help of a cookie cutter or a lid, you can use any bread of your choice. • Further flatten the bread using a rolling pin, make as many as you would wish to. • Set a pan on medium heat, add butter and toast the bread chapati on both the sides until golden brown in colour, further fold in half to make a taco shell, remember its hot so please use 2 tong or forks to fold and shape the bread into a taco. • Keep them aside to harden a little bit. Assembly: • Homemade taco shells • Vada mixture • Tacos shell • Tamarind mayonnaise • Vada pav red sukha chutney Methods: • Take taco shell and fill it with the vada mixture till its rim, further coat it with red garlic sukha chutney, and finish it by drizzling it with the tamarind mayonnaise. • Your Vada pav taco platter is ready to be served. For Black and White pine by me cocktail Ingredients: • Ice cubes as required • Black & white scotch whiskey 180 ml • Fresh pineapple juice 240 ml • Coconut syrup 20 ml • Fresh lime juice 40 ml • Blue curacao 20 ml • Soda water 330 ml Methods: • In a pitcher, add the ice cubes, 180 ml of black & white scotch whisky, fresh pineapple juice, coconut syrup, fresh lime juice and blue curacao, stir well and top it with soda water, garnish it with edible flowers. The Music I use in All my videos - https://bit.ly/3g4OjmW (Best for independent creators) Follow us on all platforms: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNL

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