Tag Archives: Comfort Food

Misal Pav Recipe | मिसल पाव | Chef Sanjyot Keer



Full recipe for Misal Pav

Prep time: 15 mins
Cooking time: 45 mins
Serves: 6

Ingredients:
• Sprouted moth beans 1 cup
• Coconut (grated) 1/2 cup
• Coriander seeds 2 tbsp
• Dried Kashmiri red chilly 7-8 nos.
• Oil 5 tbsp
• Onions (sliced) 3 medium size
• Ginger 1 inch
• Garlic cloves 5-6 no.
• Tomatoes (sliced) 1 medium size
• Salt to taste
• Turmeric ½ tsp
• Water 250 ml
• Mustard seeds 1 tsp
• Cumin seeds (Jeera) 1 tsp
• Curry leaves 7-8 nos.
• Red chilli powder 1 tbsp
• Goda masala 1 tbsp
• Jaggery (Gud) 1 tsp
Method:
• Dry roast the grated coconut until golden brown.
• Dry roast the Kashmiri red chilly and coriander seeds for 3-4 minutes.
• Heat the 1 tbsp oil and add sliced onions, roughly diced ginger, garlic cloves, and cook until onions are light brown.
• Add the sliced tomatoes and cook until they are mushy. Add some water and cool down the mixture.
• Grind the tomato onion mixture and roasted red chilly, coriander seeds and coconut to form a paste.
• In a pressure cooker add the sprouted moth beans, salt, turmeric and water, mix and pressure cook on high flame for 1 whistle. Switch off the flame and let the cooker depressurize naturally to open the lid.
• Heat 4 tbsp oil in a deep pan or a wok, add the mustard seeds, cumin seeds allow them to splutter, add curry leaves, and the freshly prepared chilly onion tomato paste, cook until the oil is released.
• Add the red chilli powder and goda masala and cook for 3-4 minutes.
• Add the cooked moth beans, 750 ml water, salt to taste and gud for balancing the flavor. Bring the curry to a boil and cook for 10-15 minutes and let the oil rise to the surface.
• Serve hot topped with farsan and being accompanied with pav and chopped onion and lemon on side.

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Pani Puri Recipe | पानी पूरी | Chef Sanjyot Keer



Written recipe for Pani puri

Prep time: 30 mins
Cooking time: 1 hour
Serves:

For making puris
Ingredients:
• Wheat flour 1 cup
• Suji (semolina) 1/4th cup
• Salt 1/4th tsp
• Water as required
• Oil for frying
Method:
• In a mixing bowl add wheat flour, suji and salt, mix well and add water and knead a tight dough. Cover it with a damp cloth and rest it for 15 minutes. Knead once again after resting.
• Divide the dough into small equal dough balls, roll into thin chapati without applying any oil or dry flour.
• Cut into coin size with the help of a cookie cutter or a bottle lid. Make as many as you want.
• Set oil on medium heat in a wok and fry the small puri by gently pressing them down so it can fluff up, fry on both the sides until golden brown.re move it on a absorbent paper and keep aside for later use.

For making sweet chutney
Ingredients:
• Water 1.5 litre
• Tamarind 250 gm
• Jaggery 400 gm
• Red chilli 1 tbsp
• Dry ginger powder 1 tbsp
• Jeera powder 1 tbsp
• Salt to taste
Method:
• Set a wok on medium heat, add all the ingredients and mix well, cook and reduce till half.
• Strain the chutney with a help of a sieve, cool down to room temperature and keep aside for later use.

For making pani puri pani
Ingredients:
• Fresh mint leaves 2 cups
• Fresh coriander 1 cup
• Green chillies 6-8 nos.
• Ginger 1 inch
• Jaggery 1/4th cup
• Pani puri masala 2 tbsp
• Roasted jeera powder 1 tbsp
• Black salt 1/4th tsp
• Cloves powder 1/4th tsp
• Cinnamon powder ½ tsp
• Tamarind pulp 1/4th cup
• Salt to taste
• Water 1 litre + 1.5 litre
• Lemon juice 2 nos.
Method:
• Add all the ingredients in the grinding jar, grind well and add 1 litre water, transfer to big bowl and further add 1.5 litre water, lemon juice, mix well and refrigerate until chill.
• Strain the pani through a sieve and set aside.

Assembly
Ingredients:
• Puri
• Pani
• Sweet chutney
• Soaked boondi
Method:
• Crack the top of the puris with thumb and stuff the cavity with soaked boondi add a dash of sweet chutney and a spoonful of pani serve it immediately.
• You can skip sweet chutney according to your pallet.
• You can also stuff it with some boiled and mashed potatoes mixed with red chilli and cumin powder
• Serve them immediately as you make or else it will turn soggy.

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Gajrela Recipe | Gajar Ka Halwa recipe | Chef Sanjyot Keer



Punjabi style Gajar ka halwa , just how it’s made at my home

Written recipe for Gajrela

Prep time: 15 mins
Cooking time: 1.5 hours
Serves: 12

Ingredients:
• Carrots 1 kg
• Ghee 1 tbsp + 2 tbsp
• Cashew nuts 50 gm
• Almonds 50 gm (slivers)
• Pistachios 50 gm (chopped)
• Milk 2 litres
• Sugar 300 gm
• Cardamom powder 2 tsp
• Raisins 30 gm
Methods:
• Peel the carrots and grate it, use a bigger hole grater.
• Set a pan on medium heat, add 1 tbsp ghee and nuts, roast the nuts until golden brown.
• Set a deep base heavy bottom pan on medium heat and add milk, bring the milk to a boil while keep stirring in intervals.
• Add the grated carrots and continue to cook on medium heat while keep stirring.
• cook on medium low heat until the milk has reduced and the mixture is thickened, this cooking process may take somewhere about 45-50 mins.
• Add sugar and cardamom powder and mix well, stir and cook for another 12-15 minutes, add 2 tbsp ghee and cook for another 5-7 minutes. Stir continuously at this stage as there is no liquid and there are chances to burn.
• Add the roasted nuts and raisins, stir and mix well adding of nuts and raisins is optional but it elevates the flavour.
• Your Gajrela also known as Gajar ka halwa is ready to be served, serve this delectable sweet by garnishing it with chopped nuts.

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Kadai Paneer Recipe | Chef Sanjyot Keer



Written recipe Kadhai paneer recipe

Prep time: 15 mins
Cooking time: 30 mins
Serves: 6

For kadhai masala
Ingredients:
• Whole spices:
1. Whole Kashmiri red chilli 1 no.
2. Black peppercorns 4-5 nos.
3. Saunf 1 tsp
4. Coriander seeds 1 tbsp
5. Jeera 1 tsp
Methods:
• Set a pan on medium heat, add all the whole spices and dry roast it for 1-2 minutes or until fragrant.
• Cool it down and transfer it to a grinding jar, grind it coarsely. Keep aside for later use.

For kadhai paneer
Ingredients:
• Ghee 3 tbsp
• Whole Dry red chillies 1-2 nos.
• Jeera 1 tsp
• Coriander seeds
• Tomatoes 6 medium size (chopped)
• Salt to taste
• Garlic cloves 7-8 nos.
• Ginger 1 inch (juliennes)
• Freshly prepared Kadhai masala 1 tbsp
• Red chilli powder 1 tsp
• Capsicum 2 medium size (diced)
• Tomato 2 medium size (diced)
• Onion 2 medium size (diced)
• Paneer 250 gm (cubes)
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Fresh coriander leaves 1 tbsp (chopped)
Methods:
• Set a wok or pan on medium heat, add ghee, whole red chillies, jeera and coriander seeds, sauté them for 1-2 minutes.
• Add the tomatoes and salt, and stir & cook until the tomatoes are mushy, further add garlic cloves, ginger and continue to cook for 2-3 minutes.
• Add the kadhai masala and the red chilli powder, cook until the oil separates.
• Further add capsicum, tomatoes and onions, mix well and do not cook for long a to keep the veggies a little crunchy.
• Further add paneer cubes and mix gently with light hands without breaking the paneer, and cook it for another 2-3 minutes, check for seasoning and add salt accordingly.
• Add garam masala, kasuri methi and freshly chopped coriander leaves, mix well and your kadhai paneer is ready to be served, serve hot with paratha or naan or roti of your choice.

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Egg Masala Curry



Written recipe for Egg masala curry

Prep time: 15 mins
Cooking time: 30 mins
Serves: 6

Ingredients:
• Boiled eggs 8 nos.
• Oil for shallow frying
• Turmeric ½ tsp
• Oil 3 tbsp
• Whole spices:
1. Cumin seeds (jeera) 1 tsp
2. Cloves 3-4 nos.
3. Cinnamon 1 inch
4. Whole red chilli 1 no.
5. Green cardamom 2-3 nos.
• Onions 3-4 medium size (chopped)
• Ginger garlic paste 2 tbsp
• Tomato puree of 3-4 medium size tomatoes
• Green chillies 1-2 nos. (slit)
• Powdered spices:
1. Turmeric powder 1/4th tsp
2. Coriander powder 1 tbsp
3. Red chilli powder
4. Fennel powder (saunf powder) 1 tsp
• Salt to taste
• Hot water as required
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Fresh coriander leaves 1 tbsp (chopped)
Methods
• Poke the boiled eggs with a toothpick.
• Set a pan on medium heat, add oil and turmeric powder, shallow fry the poked boiled eggs from all sides until the outer layer is crispy. Remove it on an absorbent paper.
• For the gravy preparation, set a deep pan or wok n medium heat, add oil and whole spices and sauté it for minute.
• Add the onions and cook until light golden brown, add ginger garlic paste and sauté for about 1-2 minutes.
• Add tomato puree and green chillies, cook until oil separates, add powdered spices and mix well, cook for 2-3 minutes.
• Add salt to taste and add little hot water if the masala gets too dry, mix well and cook for 5-6 minutes.
• You can adjust the quantity of water depending on how thick or thin you want your masala gravy to be, continue to cook for 5-6 minutes while stirring. Check for seasoning.
• Add the fried eggs to the masala gravy and cook further for 3-4 minutes on medium flame.
• Add garam masala, kasuri methi and freshly chopped coriander leaves, mix well with light hands without damaging the eggs and cook for 2-3 minutes.
• Your egg masala curry is ready to be served, serve hot with roti or paratha of your choice.

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Veg Cooker Pulao Recipe | वेज कुकर पुलाओ | Chef Sanjyot Keer



Written recipe for Veg cooker pulav

Prep time: 10 mins
Cooking time: 25 mins
Serves: 6

Ingredients:
• Basmati rice 1 cup
• Oil 1 tbsp
• Jeera 1 tsp
• Green cardamom 2 nos.
• Black cardamom 1 nos.
• Cinnamon stick 1 inch
• Black peppercorn 3-4 nos.
• Cloves 3-4 nos.
• Bay leaf 1-2 nos.
• Onion 2 medium size (sliced)
• Ginger garlic paste 1 tbsp
• Green chillies 1-2 nos.
• Turmeric powder 1/4th tsp
• Red chilli powder 1 tbsp
• Coriander powder 1 tbsp
• Tomatoes 2 medium size (chopped)
• Salt to taste
• Carrot ½ cup
• Potatoes 2 medium size
• Green peas 1/4th cup
• Soya chunks 1 cup (cooked)
• Water 1 ½ cup
• Fresh coriander 1 tbsp (chopped)
• Lemon wedges 2 nos.
Method:
• Rinse the raw rice thoroughly with fresh water and clean until the water is clear when rice is soaked.
• Heat oil in a cooker, add the whole dried spices and sauté once, add onions and cook until translucent.
• Add ginger garlic paste and green chillies, sauté for a minute, add the powdered spices and sauté for a minute.
• Add tomatoes and salt, cook until they are mushy, add carrots, potatoes, green peas and soya chunks, cook for 2-3 minutes.
• Add water and bring it to a boil, add the soaked rice, fresh coriander, lemon wedges and garam masala, give it a nice stir. Pressure cook for 1 whistle on medium flame. Switch off the flame and let the cooker depressurize naturally to open the lid.
• Mix once again very gently, serve hot with chilled vegetable raita or any raita of your choice.

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Aloo Corn Frankie Recipe | आलू कॉर्न फ्रैंकी | Chef Sanjyot Keer



Full recipe for Aloo corn Frankie

Prep time: 45 mins
Cooking time: 30 mins
Serves: 6

For Frankie rotis
Ingredients:
• Refined flour 1 ½ cup
• Salt ½ tsp
• Water as required
• Oil 1 tsp
Method:
• In a mixing bowl add the refined flour and salt, mix well and add water to knead a soft and a stretchy dough.
• Incorporate the oil and knead the dough to get more smooth texture.
• Apply oil to prevent the dough surface from drying.
• Cover it with a damp cloth and rest it for ½ an hour.
• Knead the dough once again and shape it into roundels.
• Flatten the dough balls for making chapattis.
• Half Cook the chapatti until brown spots appear. You can keep half cooked chapatti according to your consumption.

For making aloo corn filling
Ingredients:
• Oil 1 tbsp
• Onions 1 medium size (chopped)
• Ginger garlic paste 1 tbsp
• Green chillies 1 tbsp (chopped)
• Capsicum 1 medium size (chopped)
• Ketchup 2 tbsp
• Red chilly sauce 1 tbsp
• Red chilly powder 1 tbsp
• Coriander powder 1 tbsp
• Turmeric powder ½ tsp
• Aamchur powder ½ tsp
• Garam masala ½ tsp
• Potatoes 3-4 medium size (boiled & mashed)
• Sweet corn 1 cup
• Salt to taste
• Fresh coriander 2 tbsp

Method:
• Heat oil in a wok, add onions, ginger garlic paste and green chillies, sauté until onions are translucent.
• Add chopped capsicum, ketchup, reed chilly sauce and powdered spices, cook for ½ a minute.
• Add the boiled & mashed potatoes, sweet corn and salt to taste, mix well and cook for 2-3 minutes.
• Add freshly chopped coriander leaves and mix well.

Assembly:
Ingredients:
• Butter
• Half cooked frankie roti
• Aloo corn Filling
• Chopped onions
• Frankie masala
• Chilly vinegar
• Processed cheese

Method:
• Cook the half-cooked Frankie rotis by applying butter on both the sides before serving.
• Apply the hot aloo corn filling on the cooked roti.
• Add some chopped onions, sprinkle some Frankie masala and chilly vinegar.
• Grate some processed cheese, roll the roti and your good to go.

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Dahi Bhalle Recipe | Chef Sanjyot Keer | Your Food Lab



Written recipe for Dahi bhalle

Rest time: 5 hours
Prep time: 10 mins
Cooking time: 30 mins
Serves: 6

For soaked wadas
Ingredients:
• Urad dal 1 cup (washed)
• Water to soak
• Moong dal ½ cup (washed)
• Jeera (cumin seeds) 1 tsp
• Green chillies 1-2 nos. (chopped)
• Ginger 1 tsp (grated)
• Raisins 1/4th cup
• Oil for frying
• Luke warm water for soaking
• Salt to taste
• Hing 1 tsp
Methods:
• Soak the urad dal and moong dal separately in fresh water for at least 5 hours or overnight.
• Drain the excess water of both, moong dal and urad dal and grind them separately in a mixer grinder to make a smooth paste, do add little water if required.
• Add both the dal paste in the same mixing bowl and whisk them well for 8-10 minutes use only one direction for whisking, whisk until the mixture fluffs up. Check by taking a spoon if its stuck to the spoon its ready for the next step, make sure its not pouring in consistency.
• Add jeera, green chillies, ginger and raisins, mix and fold gently.
• Set a wok or a deep pan filled with oil on medium high heat for deep frying the wadas, dip your hands in cold water, scoop and shape the dal mixture in small roundels and drop it in hot oil carefully.
• While frying gently keep pouring the hot oil with the spatula so the wadas fluff up. Take out the wadas and soak them in Luke warm water.
• Pour Luke warm water in a big bowl for soaking, add salt and hing, mix well and transfer the fried wadas in water to soak.
• Take out the soaked wadas and squeeze out excess water with light hands without damaging the wadas. Keep aside and assemble when about to eat.

Seasoned curd
Ingredients:
• Curd 2 cups
• Black Salt ½ tsp
• Powdered sugar 1/4th cup or as per taste
Methods:
• Strain curd with the help of sieve and add black salt and powdered sugar and mix well. Keep aside for later use.

Assembly
Ingredients: (make sure the chutney and the curd is chilled enough)
• Soaked wadas
• Seasoned curd
• Jeera powder
• Red chilli powder
• Black salt
• Tamarind chutney
• Mint chutney
• Soaked boondi
• Pomegranate seeds
Methods:
• Place the soaked wadas in a serving platter and pour the seasoned curd on every wadas evenly, sprinkle some jeera powder, red chilli powder, black salt all over the wadas, pour tamarind chutney and mint chutney, top it with some soaked boondis and some pomegranate seeds.
• Your dahi bhalle is ready to be served, serve it chilled.

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