Tag Archives: chef sanjeev kapoor

Paneer Makhanwala | पनीर मक्खनवाला | Khazana of Indian Recipes | Sanjeev Kapoor Khazana

Paneer Makhanwala | पनीर मक्खनवाला | Khazana of Indian Recipes | Sanjeev Kapoor Khazana



This droolworthy paneer makhanwala is a creamy, sweet-spicy fragrant tomato gravy-based paneer preparation that goes well with roomali rotis/naan and parathas.

PANEER MAKHANWALA

Ingredients

400 grams cottage cheese (paneer), cut into 1 inch cubes
500 grams tomatoes, quartered
7-8 garlic cloves
1½ inch ginger piece, roughly chopped
7 green cardamoms
½ blade mace
½ cup butter
2 tbsp Tata red chilli powder
Salt to taste
1½ teaspoons dried fenugreek leaves (kasoori methi) powder
1 tablespoon honey
¼ cup fresh cream
1 teaspoon Khazana garam masala powder
For garnish
2 teaspoons fresh cream
1 sprig fresh coriander leaves

Method

1. Heat non-stick cooker, Add tomato ginger garlic, green cardamom ,mace, butter and Tata red chilli powder ,1 cup of water and cook for 3-4 whistle on a medium heat. Open the lid.
2. Blend into smooth puree with the help of hand blender.
3. Heat a non-stick, strain makhana gravy and cook for five minutes.
4. Add the paneer cubes, kasoori methi powder, honey ,salt , mix well and cook for further two to three minutes.
5. Switch off the heat and Add the cream ,garam masala powder and mix lightly.
6. Transfer into a serving dish, garnish with a swirl of fresh cream and a coriander sprig and serve hot.

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Gila Vada | गिला वड़ा | Street Food | Sanjeev Kapoor Khazana

Gila Vada | गिला वड़ा | Street Food | Sanjeev Kapoor Khazana



This street food from Amravati, Maharashtra, is a version of the dahi wada that has a garnish of garam masala and chaat masala.

GILA VADA

Ingredients

1½ cups soaked split skinless black gram (dhuli urad dal)
2-3 green chillies
1 inch ginger, roughly chopped
1 tsp cumin seeds
Salt to taste
Oil for deep frying
Chilled sweetened yogurt for drizzling
Red chilli-garlic chutney for drizzling
Green chutney for drizzling
Tamarind chutney for drizzling
Mixture of chopped onion and chopped fresh coriander leaves for sprinkling
Chaat masala for sprinkling
Garam masala for sprinkling
Nylon sev for garnish

Method

1. Put the soaked split skinless black gram in a mixer jar, add green chillies, ginger, cumin seeds and ¼ cup water and grind to a fine paste. Transfer into a large bowl. Add salt, and mix with the help of your hand.
2. Dip your hand in some water and take a portion of the mixture, place it on a greased plastic sheet and spread into a thin disc.
3. Heat oil in a kadai. Gently slide in the discs and deep fry till golden brown. Drain the excess oil and transfer the vadas into warm water and soak for 5-10 minutes. Gently squeeze the excess water.
4. Arrange the vadas on a serving plate. Drizzle some sweetened yogurt, red chilli-garlic chutney, green chutney, tamarind chutney, onion-coriander mixture, sprinkle chaat masala, garam masala and nylon sev.

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Gluten Free Pancakes | Breakfast Series 2.0 | Chef Afraz | Sanjeev Kapoor Khazana

Gluten Free Pancakes | Breakfast Series 2.0 | Chef Afraz | Sanjeev Kapoor Khazana



The way Americans like their breakfast is pancakes with the use of cinnamon, berries and maple syrup. These amaranth flour pancakes are simply delicious.

GLUTEN FREE PANCAKES

Ingredients

1 cup amaranth flour (rajgire ka atta)
¼ cup castor sugar
2 eggs
½ tsp vanilla essence
A pinch cinnamon powder
½ tsp baking powder
2 tbsps melted butter + greasing
½ cup butter milk
Fresh blueberries for serving
Fresh strawberries or serving
Maple syrup for serving
Fresh mint leaves for garnish

Method

1. Take a large bowl, add castor sugar, break 2 eggs, vanilla essences and whisk till well combined.
2. Add amaranth flour, baking powder, cinnamon powder and mix well. Add melted butter, butter milk, and whisk well.
3. Heat a non-stick, grease with little melted butter and wipe little with the help of tissue paper. Pour one full ladle spoon of the batter and cook on a medium heat till the underside is golden brown.
4. Flip the pancake and cook for the other side till cooked completely.
5. Place the pancake on a serving plate, add blueberry, strawberry and drizzle some maple syrup on top and garnish with fresh mint leaves.
6. Serve.

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Stir Fry Okra | स्टर फ़्राय ओकरा | Bhindi Recipes | Sanjeev Kapoor Khazana

Stir Fry Okra | स्टर फ़्राय ओकरा | Bhindi Recipes | Sanjeev Kapoor Khazana



The people of the Orient know okra too. This preparation is the stir-fry version of this tropical veggie.

STIR FRY OKRA (BHINDI)

Ingredients

300 grams lady fingers (bhindi)
2 tbsp sesame oil
2 tsp finely chopped garlic
1 inch finely chopped ginger
2 spring onion bulbs, finely chopped
1-2 fresh red chillies, diagonally sliced
Salt to taste
Crushed black peppercorns to taste
½ tsp soy sauce
½ tsp red chilli sauce
2 tbsps chopped spring onion greens
½ tsp vinegar
Toasted white sesame seeds for garnish

Method

1. Trim the top of the lady figures and vertically slice into half.
2. Heat sufficient water in a steamer, add the lady fingers in the steamer basket and steam cook for 6-8 minutes.
3. Heat sesame oil in a wok, add garlic, ginger, spring onion bulbs and sauté on high heat for 1-2 minutes.
4. Add in the steamed lady fingers, red chillies, and sauté on high heat for 3 minutes. Add salt and crushed black peppercorns and sauté for 1-2 minutes. Add soy sauce, red chilli sauce and mix well.
5. Add spring onion greens and mix. Add vinegar and mix till well combined. Switch the heat off and transfer on a serving plate. Garnish with toasted sesame seeds and serve hot.

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क्रिस्पी कोरियन चिकन लॉलीपॉप्स | Crispy Korean Chicken Lollipops | Sanjeev Kapoor Khazana

क्रिस्पी कोरियन चिकन लॉलीपॉप्स | Crispy Korean Chicken Lollipops | Sanjeev Kapoor Khazana



The uniqueness of these lollipops come from the special marinade and a trick to frying which make them perfectly crunchy on the outside and juicy on the inside.

CRISPY KOREAN CHICKEN LOLLIPOPS

Ingredients

10-12 chicken lollipops
Salt to taste
Crushed black peppercorns to taste
1 tsp mustard powder
2 tsps ginger paste
¾ cup refined flour (maida)
¼ cup corn flour
1 tsp baking powder
3-4 tbsps oil + for deep frying
2 tbsps finely chopped garlic
2 fresh red chillies, finely chopped
3 tbsps red chilli paste
2 tsps soy sauce
2 tbsps oyster sauce
2 tsps fish sauce
½ cup chicken stock
1 tbsp honey
1 tsp red chilli flakes
Toasted white sesame seeds for garnish
Chopped spring onion greens for garnish

Method

1. Take chicken lollipops in a bowl. Add salt, crushed black peppercorns, mustard powder and ginger paste and mix till each lollipop is well coated with the mixture. Set aside to marinate for 30 minutes.
2. Combine together refined flour, corn flour, baking powder, salt and 2 cups water and whisk till a smooth batter is formed.
3. Add the marinated chicken lollipops into the batter and mix well.
4. Heat sufficient oil in a kadai. Slide in the chicken lollipops a few at a time and deep fry on high heat till lightly crisp. Set aside for 5 minutes.
5. Heat the oil remaining in the pan on high heat. Gently slide in the fried chicken lollipops and deep fry again till golden brown and crisp. Drain on an absorbent paper.
6. Heat 2 tbsps oil in a pan. Add garlic, red chillies and red chilli paste and mix well. Cook for a few seconds.
7. Add soy sauce, oyster sauce, and fish sauce and mix well. Add salt and crushed black peppercorns and mix well.
8. Add the chicken stock and mix well.
9. Add ½ cup water, honey, and red chilli flakes and mix well. Add the fried chicken lollipops and toss till each chicken lollipop is coated with the sauce.
10. Transfer the chicken lollipops on to a serving plate. Garnish with toasted white sesame seeds and spring onion greens. Serve hot.
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Cassata | कसाटा | Ice Cream Cake | Homemade | Easy Dessert | Sanjeev Kapoor Khazana

Cassata | कसाटा | Ice Cream Cake | Homemade | Easy Dessert | Sanjeev Kapoor Khazana



A multiple layered ice cream with different flavours, loaded with nuts makes for an interesting dessert! An easy dessert that you can make at home.

CASSATA
The combined taste and flavours of different ice creams, dried fruits and cake is absolutely delicious

Ingredients

1 cup strawberry ice cream
1 cup butterscotch ice cream
1 cup vanilla ice cream
1 x 6 inch chocolate sponge cake, sliced horizontally into 2
2 tablespoons chopped almonds
2 tablespoons chopped pistachios
2 tablespoons chopped cashewnuts
2 tablespoons dark chocolate chips

Method

1. Keep one slice of chocolate sponge cake in a silicon loaf mould. Top with a layer of strawberry ice cream and freeze for 10-15 minutes.
2. Top with a layer of butterscotch ice cream and freeze for 10-15 minutes.
3. Fill a piping bag fitted with a nozzle with vanilla ice cream and pipe on top of the butterscotch layer.
4. Mix together almonds, pistachios, cashewnuts and chocolate chips in a bowl. Sprinkle this mixture on top of the ice cream. Freeze till set.
5. Demould, cut into pieces and serve immediately.

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शाही मटर पुलाव | Shahi Matar Pulao | Sanjeev Kapoor Khazana

शाही मटर पुलाव | Shahi Matar Pulao | Sanjeev Kapoor Khazana



As the name suggests, this is a recipe that will give you a royal feeling. Rice beautifully cooked in aromatic spices with green peas and a range of dry fruits. Serve hot with raita.

SHAHI MATAR PULAO

Ingredients

¾ cup green peas (matar)
1½ cups Basmati rice, washed, soaked for 20 minutes and drained
4 tbsps ghee
8-10 cashew nuts
10-12 almonds
12-15 raisins
1 tsp caraway seeds (shahi jeera)
6-8 black peppercorns
4-5 cloves
3-4 green cardamoms
1 bay leaf
½ inch cinnamon stick
2 medium onions, thinly sliced
½ cup whisked yogurt
1½ tbsps biryani masala
2 tbsps chopped fresh coriander leaves
1 tbsp chopped fresh mint leaves
¼ cup fried onions + for garnish
Salt to taste
A large pinch of saffron, soaked in 2 tbsps warm water
½ tsp screw pine water (kewra)
½ tsp rose water
Fresh coriander sprig for garnish
Raita to serve

Method

1. Heat ghee in a non-stick deep pan. Add cashew nuts and sauté till golden brown. Drain on a plate.
2. Add the almonds into the hot ghee and cook till golden brown. Drain on the same plate.
3. Similarly, add the raisins into the pan and cook till they puff up. Drain on the same plate again.
4. Add caraway seeds into the ghee remaining in the pan. Add black peppercorns, cloves, green cardamoms, bay leaf, cinnamon stick and onions and mix well. Cook till the onions turn golden brown.
5. Add yogurt and biryani masala and mix well. Cook for 2-3 minutes.
6. Add coriander leaves, mint leaves, fried onions and green peas and mix well. Cook for 1-2 minutes. Add the rice, salt and drizzle ½ of the soaked saffron and mix.
7. Add 3½ cups hot water, mix and cook till the mixture comes to a boil. Cover and cook on medium heat for 10-15 minutes.
8. Add the remaining soaked saffron, screw pine water, rose water and fried nuts and mix with light hands. Cover and set aside for 10-12 minutes.
9. Transfer the pulao into a serving plate, garnish with fried onions and coriander sprig. Serve hot with raita.

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Jamun Jam | जामुन जॅम | Homemade Jam | Jamun Recipes | Sanjeev Kapoor Khazana

Jamun Jam | जामुन जॅम | Homemade Jam | Jamun Recipes | Sanjeev Kapoor Khazana



Jams are the best way of preserving any fruit or berry! Jamun comes in season only for a few weeks in a year! So, make the best of it and turn it into a jam-un!

JAMUN JAM

Ingredients

500 grams java plums (jamun), deseeded and chopped
½ cup sugar
A pinch of salt
1 tbsp lemon juice

Method

1. Put the chopped jamun in a blender jar and blend to a fine paste.
2. Heat a non-stick pan. Add the jamun paste in it and along with sugar and salt and mix well. Cook till the sugar melts and the mixture thickens.
3. Add lemon juice and mix well. Switch the heat off and allow the jam to cool completely.
4. Transfer in an air tight jar and serve as required.

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#howtomakejam #jamun #जामुन

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Smart Tiffins | Boiled Corn | Bread Upma | Cheese Sticks | Sanjeev Kapoor Khazana

Smart Tiffins | Boiled Corn | Bread Upma | Cheese Sticks | Sanjeev Kapoor Khazana



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Strawberry and Cream Tartlets | स्ट्रॉबेरी अँड क्रीम टार्टलेट्स | Sanjeev Kapoor Khazana

Strawberry and Cream Tartlets | स्ट्रॉबेरी अँड क्रीम टार्टलेट्स | Sanjeev Kapoor Khazana



Signals the start of Christmas spirit. This dessert is quick to make and exciting to serve. Looks gorgeous too, with the cream atop strawberries in tartlets.

STRAWBERRY AND CREAM TARTLETS

Ingredients

6-8 strawberries
Strawberry slices for garnish
½ cup whipping cream
8 readymade tart shells
¼ cup melted white chocolate + as required
2-3 eggless vanilla cake slices
2-3 tsps castor sugar
Fresh basil leaves for garnish

Method

1. Brush white chocolate on the inner sides of the tart shells.
2. Chop strawberries roughly. Cut cakes slices into small pieces.
3. Transfer the chopped strawberries in a bowl. Add castor sugar and mix well. Set aside for 5 minutes,
4. Whip the cream till soft peaks are formed.
5. Add ¼ cup melted white chocolate and whisk well.
6. Put the cake pieces at the base of tart shells and top up with strawberry mixture.
7. Transfer the whipped cream in a piping bag fitted with a star nozzle and pipe on top of the strawberry mixture.
8. Garnish with strawberry slices, basil leaves and serve.

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