Full Written recipe for Healthy peri peri paneer wrap

Spinach chapati
Ingredients:
• Wheat flour 2 cups
• Spinach puree 3/4th cup
• Salt to taste
• Water as required
Method:
• In a mixing bowl, add wheat flour, spinach puree and salt to taste, mix and combine well, add water in batches and knead well, knead for at least 4-5 minutes to make a soft dough.
• Cover the dough with a damp cloth & rest for minimum 30 minutes. By the time you can make other components.
• After the rest, divide the dough in equal size dough balls, further use a rolling pin and roll into a thin chapati. Dust dry flour as and when required while rolling.
• Set a tawa on medium heat, make sure the tawa is hot, cook the chapati from both the sides until brown spots appear, you need to cook all the chapati in same way to make rolls.

Hot sauce
Ingredients:
• Tomatoes 1 medium size
• Kashmiri red chillies 15-20 nos. (soaked)
• Green chilli 1 no.
• Garlic 4-5 cloves
• Black salt ½ tsp
• Jeera (cumin) powder 1 tsp
• Vinegar 1 tsp
• Black pepper powder 1/4th tsp
• Salt to taste
• Gud (jaggery) 1 tsp
• Oil 1 tbsp
• Water 100 ml
• Lemon juice 1 tsp
Methods:
• Char the tomatoes from all side on open flame, once charred, cool down and remove the skin, further add in the mixer grinder along with the remaining ingredients.
• Add water to adjust the consistency & grind well to make a smooth paste. Refrigerate & use accordingly.

Creamy garlic sauce
Ingredients:
• Thick curd 1 cup
• Garlic juice 1 tsp
• Lemon juice ½ tsp
• Fresh coriander 1 tbsp (finely chopped)
• Salt & black pepper powder to taste
Methods:
• Add all the ingredients in a mixing bowl and mix well, refrigerate and use accordingly.

Peri peri spice mix
Ingredients:
• Red chilli powder 2 tbsp
• Black salt ½ tsp
• Cinnamon powder ¼ tsp
• Garlic powder 1 tsp
• Ginger powder 1 tsp
• Oregano 1 tsp
• Salt ½ tsp
Methods:
• Add all the powdered spices in a jar and shake well, your peri peri spice mix is ready, use it accordingly.

Paneer filling
Ingredients:
• Olive oil 1 tbsp
• Garlic 1 tbsp (chopped)
• Green chillies 1-2 nos. (chopped)
• Pyaaz (onions) ½ cup (chopped)
• Mixed bell peppers 3/4th cup (chopped)
• Sweet corn ½ cup (chopped)
• Prepared peri peri spice mix 2 tbsp
• Salt to taste
• Lemon juice 1 tsp
• Paneer 300 gm (diced)
• Fresh coriander a small handful
Method:
• Set a pan on medium heat, add oil, chopped garlic & green chillies, stir and cook briefly on high flame.
• Add onions, stir & cook for 1-2 minutes on high flame. Further add bell peppers & corn, stir and cook for 1-2 minutes on high flame.
• Further add peri peri spice mix, salt to taste and lemon juice, stir & mix well, further add paneer and stir gently.
• Finish with freshly chopped coriander leaves, your peri peri paneer filling is ready, keep aside to be used later.

Assembly:
Ingredients:
• Whole wheat spinach chapati
• Lettuce
• Peri peri paneer filling
• Garlic dip
• Spicy hot sauce
• Tomatoes
• Onions
• Fresh coriander
• Pomegranate seeds
Method:
• Take the whole wheat spinach chapati, add some lettuce, place the peri per paneer filling, drizzle some garlic dip & hot sacue, add some tomatoes, onions, fresh coriander and pomegranate seeds, roll and your good to go, your healthy peri peri paneer wrap is ready. You can tweak few elements as per your palate preference.

#YFL #SanjyotKeer #Wrap

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Full written recipe for Veg Schezwan manchurian

Prep time: 25 – 30 minutes
cooking time: 20-25 minutes
Serves: 3-4 people

Manchurian balls
Ingredients:
Cabbage | पत्ता गोभी 1 cup (chopped)
Carrot | गाजर ½ cup (chopped)
French beans | फंसी ½ cup (chopped)
Spring onion greens | हरी प्याज 1/4th cup (chopped)
Fresh coriander | हरा धनिया 2 tbsp (chopped)
Ginger | अदरक 1 inch (chopped)
Garlic | लेहसुन 2 tbsp (chopped)
Green chilli paste | हरी मिर्च कि पेस्ट of 2 nos.
Light soy sauce | लाइट सोया सॉस 1 tsp
Red chilli sauce | रेड चिली सॉस 1 tbsp
Butter | मक्खन 1 tbsp
Salt to taste | नमक
White pepper | सफेद मिर्च 1 pinch
Sugar | शक्कर a pinch
Corn flour | कॉर्न फ्लोर 6 tbsp
Refined flour | मैदा 3 tbsp
Method:
In a large bowl add chopped vegetables, along with all the seasoning & sauces, mix everything well using your clean hands, mix it lightly or else the vegetables will start releasing their moisture.
Further add the corn flour & refined flour in batches & keep mixing everything well with your hands, to check the consistency, pick a small portion of the mixture in your hand & form a ball out of it, if the mixture comes together well then you have achieved the right consistency. In total I’ve used 6 tbsp of corn flour and 3 tbsp of refined flour, you can adjust the quantity depending on the consistency of the mixture.
Set oil for frying in a wok on high heat, dip your fingers in water and take a small amount of mixture & shape it to make like balls, shape all of them.
Once shaped, drop in hot oil, on high heat and do not stir initially, allow the manchurian balls to form a layer, further lower the flame to medium low and cook the manchurian balls, so it gets cooked from inside, fry them until the colour changes to light golden brown, make sure to stir in intervals while frying. This frying process may take around 3-4 minutes.
As soon as the colour changes to light golden brown, remove it and keep in strainer and rest for 5-7 minutes. At this stage you can keep half cooked manchurian balls aside and later refry them when you’re about to make the manchurian.
To refry them, heat the oil until it becomes really hot, once the oil is really hot flash fry the half cooked manchurian balls on high heat for few seconds or until it turns super crispy and the colour changes to golden brown.
Manchurian balls are ready, keep them aside to be used for tossing it later in the sauce.

Schezwan sauce
Ingredients:
Oil | तेल 2 tbsp
Garlic | लेहसुन 4-5 tbsp (chopped)
Coriander stems | धनिया कि डंठल 1 tsp (chopped)
Ginger | अदरक 1 tsp (chopped)
Kashmiri red chilli paste | कश्मीरी लाल मिर्च कि पेस्ट 2-3 tbsp
Onion | प्याज़ 2 tbsp (chopped)
Capsicum | शिमला मिर्च 2 tbsp (chopped)
Spring onion bulbs | हरा प्याज़ 2 tbsp (roughly chopped)
Green chilli | हरी मिर्च 1 no. (slit)
Ketchup | कैचप 4 tbsp
Red chilli sauce | रेड चिली सॉस 1 tbsp
Light soy sauce | लाइट सोया सॉस 1 tsp
Vinegar | सिरका 1 tsp
Sugar | शक्कर a pinch
White pepper powder | सफेद मिर्च पाउडर a pinch
Salt | नमक to taste
Vegetable stock / hot water | वेगीटैबल स्टॉक / गरम पानी 100-150 ml
Green chilli paste 1 tsp
Corn flour | कॉर्न फ्लोर 1 tbsp
Water | पानी 50 ml
Fresh coriander | हरा धनिया a small handful (chopped)
Spring onion greens | हरे प्याज़ के पत्ते a small handful (chopped)
Methods:
Set a wok on high heat, add oil and let it heat nicely, further add garlic, coriander stems, ginger & kashmiri red chilli paste, stir & cook on high flame until the colour of the paste darkens and the texture changes to little crumbly.
Further, add chopped veggies, sauces, sugar, salt & white pepper powder, stir & cook for 1-2 minutes.
Now, add stock/hot water & green chilli paste, stir and cook for 1-2 minutes.
In a separate bowl, add corn starch & water, mix well and make a smooth lump free slurry, add this slurry to the sauce, stir and cook until the sauce thickens.
Once the sauce thickens, add the crispy fried manchurian balls along with that add, fresh coriander and spring onion greens, stir well to coat the manchurian ball with the sauce.
Your schezwan manchurian dry is ready, garnish with some spring onion greens and serve hot.

#YFL #SanjyotKeer #manchurian

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Full written recipe for Peri Peri Panini

Red garlic chutney:
Ingredients:
• Whole kashmiri red chillies 10-12 nos. (soaked & deseeded)
• Green chillies 2-3 nos.
• Garlic 7-8 cloves.
• Cumin powder 1 tsp
• Black salt 1 tsp
• Salt to taste
• Water as required
Method:
• Add the soaked & deseeded in a mixer grinder along with the remaining ingredients & grind it into a fine paste.
• Your red garlic chutney is ready.

Green sandwich chutney:
Ingredients:
• Coriander 1 cup packed
• Curry leaves 6-7 nos.
• Spicy green chillies 7-8
• Garlic 5-6 cloves
• Ginger 1 inch
• Roasted chana dal 2 tbsp
• Salt to taste
• Sandwich masala/chaat masala large pinch
• Cumin powder a pinch
• Ice cubes 2-3
• Water very little
Method:
• In a mixer grinder jar add the coriander & the remaining ingredients, make sure that you add very little water & grind it into a fine paste.
• Your green sandwich chutney is ready.

For peri peri spice mix:
Ingredients:
• Red chilli powder 2 tbsp
• Black salt ½ tsp
• Powdered sugar 1 tsp
• Ginger powder ½ tsp
• Garlic powder 1 tsp
• Oregano 1 tsp
• Cinnamon powder ¼ tsp
• Salt ½ tsp
Method:
• Take a jar & add red chilli powder with the remaining ingredients & mix well.
• You can also add all the spices into a mixer grinder & grind them.
• Your peri peri spice mix is ready.

Panini mixture:
Ingredients:
• Paneer 100gm (diced)
• Capsicum 1/3 cup (chopped)
• Onion 1 medium sized or 1/3 cup (chopped)
• Cabbage 1/3 cup (chopped)
• Sweet corn kernels 1/3 cup (boiled)
• Green chillies 2-3 nos. (chopped)
• Peri peri spice 2 tbsp
• Red garlic chutney 3 tbsp
• Mayonnaise 3 tbsp
• Salt to taste
• Processed cheese 60-75gms
Method:
• Take large bowl & add the diced paneer with the remaining ingredients & mix well using 2 forks or a spoon, be careful while mixing & make sure that you don’t break the paneer pieces.
• Your panini mixture is ready.

Making the panini:
Ingredients:
• Panini bread (or regular bread)
• Soft butter
• Spicy green chutney
• Red garlic chutney
• Panini mixture
Method:
• Slice the panini bread from the middle using a sharp knife & divide it into two halves, spread butter evenly on both the halves then apply green chutney on one half and red garlic chutney on other.
• Spread enough filling on one half & place the second bread slice on top of it & press it lightly, then spread some more soft butter on top of the bread slice.
• Set a grill pan on high heat & add some butter in it, then place the butter side of the panini down on the grill pan & immediately apply pressure to get the grill marks, flip the panini & cook it in the same manner on the other side.
• Your peri peri panini is ready.

#YFL #SanjyotKeer #Panini

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Full Written recipe for Spicy Mexican Burger

For Mexican seasoning
Ingredients:
• Cumin powder 1 tsp
• Coriander powder ½ tsp
• Red chilli powder 1 tsp
• Oregano 1 tsp
• Aamchur powder ½ tsp
• Garlic powder 1 tsp (optional)
• Onion powder 1 tsp (optional)
• Black salt ½ tsp
• Black pepper powder ¼ tsp
• Salt ½ tsp
Method:
• Take a mixer grinding jar and add all the spice mix ingredient to it & grind it well.
• Your Mexican seasoning is ready.

For spicy mayo
Ingredients:
• Mayonnaise ½ cup
• Red chilli sauce 3 tbsp
• Mustard sauce 1 tsp
• Honey 1 tsp
• Mexican seasoning 1 tsp
Method:
• Take bowl and add the mayo and remaining ingredients of the sauce to it, mix it well using a whisk.
• Your spicy mayo is ready.

For salsa (pico de gallo)
Ingredients:
• Tomato 3 medium sized (chopped)
• Onion 1 medium size (chopped)
• Green chillies 1-2 nos. (chopped)
• Fresh coriander small handful (chopped)
• Ketchup 1 tbsp
• Lemon juice 1 tsp
• Salt to taste
• Black pepper powder 1 pinch
Method:
• Take a bowl & add the tomatoes with remaining salsa ingredients, mix it well.
• Your salsa is ready.

For mexican burger patty
Ingredients:
• Oil 1 tbsp
• Onions 1/3 cup (chopped)
• Garlic 2 tbsp (chopped)
• Green chillies 1-2 nos. (chopped)
• Carrots 1/3 cup (chopped)
• French beans 1/3 cup (chopped)
• Mushrooms 1/3 cup (chopped)
• Capsicum 1/3 cup (chopped)
• Black beans 1 cup (cooked)
• Cooked rice 1 cup
• Fresh coriander small handful (chopped)
• Red chilli sauce 2 tsp
• Mexican seasoning 2 tbsp
• Salt to taste
• Breadcrumbs ¼ cup (or as required)
Method:
• Set a pan on high heat, add oil and let it heat well.
• Further add onions, garlic, green chillies, stir & cook for 1-2 minutes or until the onions turn translucent & the rawness of the garlic is gone.
• Now add carrot & french beans, stir & cook on high flame for 2-3 minutes, make sure you don’t overcook the veggies, they should remain crunchy.
• Further add mushrooms, capsicum & salt to taste, stir & cook for 1-2 minutes.
• Your veggies are ready, transfer them into a large bowl & let it cool down.
• After it cools down add the black bean & the remaining patty ingredients, mash everything well using a potato masher.
• Once everything is mashed mix well using a spoon and add breadcrumbs in batches or as required, all the ingredients should combine well. Your patty mixture is ready.
• Once the desired consistency is achieved, coat your hand with a little oil, take spoonful of the patty mixture in your hand & make a round ball, then press the ball with your hand and form a patty, to shape it better transfer it on a plate and shape the perfect patty by applying pressure with your hand, measure the size of the patty using the burger buns.
• When the desired shape is achieved, crumb the patty in breadcrumbs lightly, your patty is ready to be shallow fried.
• Take a pan and fill it with enough oil to shallow fry the patty, once the oil gets heated add the patty and let it cook from one side, when it gets golden brown from one side flip the patty carefully & cook it the same way on the other side.
• Remove the patty from the pan when it gets golden brown from both sides.
• Your mexican burger patty is ready.

Assembly:
Ingredients:
• Butter for toasting burger buns
• Burger buns as required
• Fresh lettuce (shredded)
• Mexican patty
• Spicy mayonnaise
• Salsa
• Nachos
Method:
• Set a pan on high heat, add butter and toast the burger buns facing on the inside until it gets toasted & turns golden brown.
• Place the bottom bun first & place some shredded lettuce on it, then place the mexican patty and spread the spicy mayo on it, further add a small spoonful of the salsa and then crush a few nachos on top of it, now place the top bun.
• Your spicy mexican burger ready, consume it quickly.

#YFL #SanjyotKeer #Burger

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Full written recipe for Plum cake

Prep time: 20-25 minutes (doesn’t include soaking time)
Cooking time: 1 hour
Serves: 900 gm bar cake

Soaking dried fruits
Ingredients:
Kaale kishmish (black raisins) 50 grams
Bhure kishmish (brown raisins) 50 grams
Hare kishmish (green raisins) 50 grams
Dried blueberries 25 grams
Tutti fruity 50 grams
Orange juice as required
Method:
Use a glass bowl & add all the dried fruits further add orange juice as required so all the fruits are totally submerged in it, now keep it for soaking for at least 24 hours, you can also keep it for as long as a week, the more you soak the better the cake will be, make sure to keep it refrigerated while the soaking process.
Once the fruits are soaked well in the juice, use a sieve and strain the excess orange juice, reserve the orange juice to be used later in making the cake.

Molasses A.K.A. Blackjack
Ingredients:
Cheeni (sugar) 1/4th cup
Gud (jaggery) 1/4th cup
Water as required approx. 200 ml
Method:
Set a wok on medium heat, prefer taking a little deep cavity utensil, add sugar and let the sugar caramelize on medium heat, do not stir initially, as the sugar starts to get some colour, stir once and cook until the sugar melts and becomes dark brown in colour.
Once the sugar caramelizes add the jaggery & stir continuously, cook until the jaggery dissolves completely & it turns blackish in colour, once you get that colour, switch off the flame and allow it to cool down a little bit.
Further carefully add water gradually and stir continuously, switch on the flame & cook on medium low heat until it becomes semi thick in consistency, once that consistency is achieved, switch off the flame and allow it cool down completely, as the molasses cool down it’ll become very thick, that’s the consistency we need.
Use a weighing scale & measure 50 gm of the prepared molasses, keep it aside to be used in making the plum cake.

For making the cake
Ingredients:
Dry ingredients:
Maida (refined flour) 140 grams / 1 cup
Salt 1/4th tsp
Dalchini (cinnamon) powder ½ tsp
Laung (clove) powder 1/4th tsp
Jaiphal (nutmeg) powder 1/4th tsp
Saunth (ginger) powder ½ tsp
Baking powder ½ tsp
Baking soda 1/8th tsp
Wet ingredients:
Makkhan (butter) 100 grams
Orange juice 75 grams
Brown sugar 1 tbsp
Prepared molasses 50 grams
Condensed milk 140 grams / 1/2 cup
Vanilla essence 1 tsp / 5 ml
Badam (almonds) 40 grams
Lemon peel of ½ lemon (grated)
Orange peel of 1/4th orange (grated)
Topping:
Dried cranberries
Tutti fruity
Walnuts
Almonds (slivered)
Method:
Take a little big size mixing bowl, add all the dry ingredients in sieve & sift well to add it in the bowl, keep it aside.
Further, set a pan or a wok on medium heat, add butter, orange juice, brown sugar, prepared molasses, stir & cook until the butter melts, further bring to a boil.
Now switch off the flame & allow to cool down a little bit, now add the soaked fruits, condensed milk & vanilla essence, stir & mix well. Further add this mixture to the dry ingredients & mix once, further add almonds, orange zest & lemon zest, use cut & fold method to combine the mixture well.
As all the ingredients are mixed well, when you check the consistency of the batter, it is little thick as required, to make it a little thin, add the reserved orange juice that was used for soaking the dried fruits, I’ve totally used 6 tbsp of reserved orange juice, mix well and you’ve got the perfect consistency of the cake batter.
Line a loaf tin with butter paper, I’ve used an 8 inch by 4-inch rectangle loaf tin, you can use a round cake tin as well, this batter will give you around 900 gm of cake so you can decide accordingly.
Pour the batter in the tin and tap it on the counter table so to remove any air pockets in the batter, top it with some dried cranberries, tutti fruity, walnuts & almond slivers, bake it in a preheated oven at 150℃ for 1 hour.
Do not disturb the cake for at least an hour, make sure to check the process of baking keeping the oven doors closed. Check the cake after an hour for its doneness by inserting a toothpick, if it comes out clean your cake is baked to its perfection, there will also be cracks on the top surface and it denotes its baked perfectly, if the toothpick is not clean you need to bake it a little more.
Once baked, carefully take out from the oven and allow it to cool down for few minutes.
After cooling down, run a clean knife from the sides and gently pull up the cake, remove the butter paper and your Christmas plum cake is ready.
Slice it and consume accordingly, it can be stored in the fridge for up to a week.

#YFL #SanjyotKeer #PlumpCake

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Full written recipe for Paneer pahadi tikka

Prep time: 20-25 minutes
Cooking time: 10-15 minutes
Serves: 3-4 people

Ingredients:
For green paste
Fresh coriander | हरा धनिया 1 cup (packed)
Mint | पुदीना 1/2 cup packed
Ginger | अदरक 1 inch
Garlic | लेहसुन 8-9 cloves
Green chill | हरी मिर्च 2-3 nos.
Ice cube | बर्फ 1 no.
Water | पानी very little
For marination
Hung curd | टंगा हुआ दही 1/2 cup
Green paste | हरी पेस्ट
Salt | नमक to taste
Roasted besan | भुना हुआ बेसन 1 tsbp
Carom seeds | अजवाइन 1/2 tsp (haath se crush karke add kar raha hu)
Kasuri methi | कसूरी मेथी 1/2 tsp
Garam masala | गरम मसाला a pinch
Chaat masala | चाट मसाला a pinch
Dry mango powder | आमचूर पाउडर a large pinch
Black salt | काला नमक a large pinch
Mustard oil | सरसों का तेल 1 tbsp
Lemon juice| निंबू का रस 1 tsp
Paneer | पनीर 1/2 kg
Tomato | टमाटर 1/3 cup (diced)
Capsicum | शिमला मिर्च 1/3 cup (diced)
Onion | प्याज़ 1/3 cup (diced/petals)
Butter | मक्खन as required (melted)
Method:
In a mixer grinder all the ingredients leaving the hung curd, and grind to make fine paste.
In a mixing bowl or a big size thal add the prepared green paste and other remaining ingredients, mix & combine well, smoke this marinade for 3-4 minutes by pouring some ghee over burning charcoal. Your marinade for paneer pahadi tikka is ready
Cut the paneer in either cube or cuboid depending on your preferred size, and cut the capsicum in square, keeping the size as big as paneer, cut the tomatoes in same size, using its flesh & you can use the pulp to make puree or use it any other suitable preparation, for onions, cut them in quarters and remove its petals.
Now, coat them with the pahadi marinade and skew it on a skewer along with the veggie’s, make sure to skew the veggies first and last so to keep the paneer secure between the veggies. Skew all the paneer in same way, make sure not to make the skewer heavy as the paneer may fall while cooking.
Once skewed, cook them on open flame to get the charred texture, apply melted butter all over the paneer for that distinct flavour and briefly cook them again on open flame. You can also cook them on the barbeque.
Your paneer pahadi tikka is ready, sprinkle some chaat masala over it and serve hot with some mint coriander chutney or any dip of your choice.

#YFL #SanjyotKeer #PaneerTikka

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Full written recipe of Dahi wale aloo

Prep time: 15-20 minutes
Cooking time: 20-25 minutes
Serves: 4-5 people

Ingredients:
• Potatoes medium size
• Salt a large pinch
Marination:
• Sarson ka tel (mustard oil) – 1 tbsp
• Kashmiri lal mirchi (kashmiri red chilli) powder – 1 tsp
• Dhaniya (coriander) powder – 1 tsp
• Haldi (turmeric) – 1/4 tsp
• Jeera (cumin) powder – 1 tsp
• Kasuri methi – 1/2 tsp
• Fennel powder – 1 tsp
• Kala namak (black salt) – 1/4 tsp
• Salt to taste
• Oil for shallow frying
Gravy
• Kaju (cashew nuts) – 1/4 cup
• Magaj (melon seeds) – 1/4 cup
• Dahi (curd) – 2 cups
• Powdered spices:
1. Teekhi lal mirchi (spicy red chilli) powder – 1 tsp
2. Haldi (turmeric) – 1/2 tsp
3. Dhaniya (coriander) powder – 1 tsp
• Sarson ka tel (mustard oil) – 2 tbsp
• Jeera (cumin seeds) – 1 tsp
• Laung (cloves) – 2-3 nos.
• Choti elaichi (green cardamom) – 2-3 pods
• Hari mirchi (green chillies) – 2-3 (chopped)
• Adrak (ginger) – 1 inch (julienned)
• Kashmiri red chilli powder 1 tbsp
• Salt to taste
• Garam masala – 1/2 tsp
• Kasuri methi – 1/2 tsp
• Fresh coriander leaves a small handful
Method:
• I’ve cut the potatoes in medium size dices, say about 1 inch cube.
• I’ve kept water for boiling, further ill add salt a large pinch and the diced potatoes, stir once and cook the potatoes until they are 90% cooked. This may take around 7-8 minutes. Check for its doneness by cutting it with a fork, there should be slight resistance while cutting the potatoes.
• Once the potatoes are 90% cooked, strain the water and cool down the potatoes completely.
• Meanwhile, take a mixing bowl, add all the ingredients of the marination and mix well, now add the parboiled potatoes and coat it well with the marinade.
• Now set a pan on medium high heat, heat the pan really well and further add enough oil to shallow fry the marinated potatoes, first let the oil heat nicely, and once its heated nicely, add the marinated potatoes and fry from one side until a layer forms and it becomes golden brown in colour, flip and cook from all side until crisp & golden brown. Keep it side to be used later in the gravy.
• For making the gravy we need to start by first making the cashew & melon seed paste, set water for boiling the cashew & melon seeds, boil it until the cashew becomes soft, strain the water and transfer them in a grinding jar.
• Grind the boiled cashew nut & melon seeds in a very fine paste, add little water while grinding. Keep the paste aside to be used later in making the gravy.
• Now, take 2 cups of dahi in a bowl, further add the powdered spices and whisk well, make sure to whisk well so there are no lumps. Keep this curd mixture aside to be used later in the gravy.
• Now, for making the gravy, set a wok on medium heat, add mustard oil and heat until its smoking point, basically until the smokes starts to release, switch off the flame or lower the flame and let the oil cool down a little bit.
• Now, add jeera, laung, choti elaichi, green chillies & ginger, stir & cook on medium heat for a minute.
• Now, lower the flame and add the kashmiri red chilli powder, as you add the chilli powder, stir quickly and add cook it for few seconds, add few splashes of water to avoid the chilli powder from burning.
• Now add the prepared cashew paste and the curd mixture, stir continuously and cook for 2-3 minutes.
• Now, add salt to taste, lower the flame to medium heat and cook it for 7-8 minutes, while stirring continuously.
• As the cooking process goes on the gravy will start to thicken, so you can adjust the consistency by adding hot water as per your preference.
• Now at this stage after cooking the gravy, you can add the shallow fried potatoes, garam masala & kasuri methi, stir with light hands and cook on medium heat for few more minutes.
• Finish it by adding some freshly chopped coriander leaves.
• Your quick dahi wale is ready to be served, serve hot with chapati or any indian bread of your choice.

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Methi Malai Matar

Prep time: 10-15 mins
Cooking time: 25-30 mins
Serves: 5
Ingredients:
• Ghee 2-3 tbsp
• Cumin 1 tsp
• Cinnamon 1 inch
• Bay leaf 1 nos.
• Green cardamom 2-3 pods
• Onions 3-4 medium sized (chopped)
• Ginger garlic paste 1 tbsp
• Green chillies 1-2 nos. (chopped)
• Powdered spices
1. Hing 1/2 tsp
2. Turmeric powder 1/2 tsp
3. Kashmiri red chilli powder 1 tbsp
4. Spicy red chilli 1 tsp
5. Cumin powder 1 tsp
6. Coriander Powder 1 tbsp
• Tomato 3-4 (puree)
• Salt to taste
• Green peas 1.5 cups
• Fresh methi 1 small bunch / 2 cups
• Kasuri methi 1 tsp
• Garam masala 1 tsp
• Ginger 1 inch (julienned)
• Lemon juice 1/2 tsp
• Fresh cream 3/4 cup
• Fresh coriander small handful (chopped)
Method:
• Set a handi on high heat, add ghee into it and let it melt.
• Once the ghee gets heated add cumin, cinnamon, bay leaf, green cardamom and onions, stir & cook on medium high flame until the onions turn golden brown.
• Further, add ginger garlic paste & green chillies, stir & cook for 2-3 minutes on medium heat.
• Once the ginger garlic paste is cooked well, add all the powdered spices, stir & add hot water to prevent the spices from burning, increase the flame to medium high and cook the masala well. When the ghee starts separating add the tomato puree and add salt to taste, stir & cook on medium flame for 2-3 minutes, then cover the handi with a lid and cook for 15-20 minutes, keep stirring at regular intervals until the ghee separates, add hot water if it gets dry.
• Once the ghee separates, add the green peas, stir well & cook on medium heat, add hot water to adjust the consistency, cover and cook for 3-4 minutes.
• Remove the lid and add fresh methi, keep stirring and cook for 10-12 minutes on medium low flame.
• Further add kasuri methi and the remaining ingredients, after stirring it well lower the flame or turn it off and add the fresh cream, make sure you stir it well and don’t overcook it to avoid the cream from splitting.
• Now add fresh chopped coriander
• Your methi malai matar is ready., serve hot with tandoori rotis

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Festive season is here & my friends were coming over & I challenged myself to cook 4 delicious recipes within 60 minutes. I have tried to simplify these recipes so that you could cook them from scratch quickly. I have cooked a cheesy dip/sauce which requires just 2 minutes to cook & you can serve it with nachos, fries, garlic bread & a lots more. I have then cooked a cheesy nachos chaat with it to give it a desi twist. My second recipe is a Peri-Peri Pink Sauce Pasta which I have cooked in mugs & you don’t require to cook red sauce or white sauce in this recipe. This is a hack & a serving style so that you can cook a desi style pasta within minutes with simple ready ingredients & with it I have served some cheese chilli garlic bread on the side. The showstopper is my Molten Choco Lava Cake which also taste a couple of minutes to cook & the batter is also super simple to make at home. Watch the whole recipe to know if I could cook everything in time & whether my friends liked what I cooked for them.

#YFL #GiftNewBeginnings

Full Written recipe for for 4 Party recipe

For Desi nachos chaat
Prep time: 15-20 minutes
Cooking time: 5 minutes
Serves: 3-4 platters

For Salsa
Ingredients:
Tomatoes 3 medium sized (chopped)
Onions 2 medium sized (chopped)
Green chillies 1-2 nos. (chopped)
Fresh coriander a handful
Lemon juice 1 tsp
Tomato ketchup 2 tbsp
Salt to taste
Black pepper powder
Black salt a pinch

For Cheese sauce
Ingredients:
Processed cheese 250 grams (grated)
Butter 2-3 tbsp
Milk 100 ml

For Assembly of desi nacho chaat
Ingredients:
Nacho chips
Cheese sauce
Red garlic chutney
Prepared salsa
Chana dal
Chaat masala
Nylon sev
Raw mangoes (chopped)
Fresh coriander (chopped)

For Peri peri Pasta mug with garlic bread
Prep time: 10-15 minutes
Cooking time: 25-30 minutes
Serves: 8-10 pasta mugs
Ingredients:
Penne pasta 100 gm
Oil 1 tsp
Salt to taste
Black pepper powder
Periperi spice mix:
Kashmiri Red chilli powder 2 tbsp
Black salt ½ tsp
Garlic powder 1 tsp
Ginger powder ½ tsp
Oregano 1 tsp
Powdered sugar 1 tsp
Salt 1 tsp
Assembly of mug pasta:
Boiled pasta
Sweet corns
Red bell peppers
Capsicum
Garlic (chopped)
Ketchup
Peri per spice mix
Salt to taste
Processed cheese
Milk
Fresh cream

For Garlic bread
Ingredients:
Soft butter 100 gm
Garlic 1/4th cup (chopped)
Green chillies 2-3 nos. (chopped)
Oregano 1 tsp
Red chilli flakes 1 tsp
Fresh coriander 2 tbsp (chopped)
Hot dog bread/sandwich bread slice as required
Mozzarella cheese as required

For Molten cake
Prep time: 5-10 minutes
Cooking time: 1-2 minutes
Serves: 10-12 molten cake (portion may defer on the size of the mould)
Ingredients:
Chocolate ganache:
Dark chocolate 150 gm
Fresh cream 4 tbsp
Butter 1 tbsp
Cake batter:
Milk 1 cup
Oil 3 tbsp
Vanilla essence 2 tsp
Vinegar 1 tsp
Castor sugar 1 cup
Refined wheat flour (maida) 1 cup
Cocoa powder ½ cup
Baking powder 2 tsp
Salt ½ tsp

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Full written recipe for Triple Schezwan Fried Rice Recipe

Prep time: 25-30 minutes
Cooking time: 15-20 minutes
Serves: 4-5 people

For cooked Red chilli paste
Ingredients:
Kashmiri red chillies 12-15 nos.
Hot water to soak
Oil 1/3rd cup
Vinegar 1 tbsp
Method:
Remove the stem and cut the chillies from the centre to remove the seeds, further discard the seeds & soak the chillies in hot water for at least 30 minutes, you can also keep them soaked overnight.
After soaking add the chillies in grinding jar and grind to fine paste, add some water if required while grinding, make sure the paste is not too thin.
Set a wok on high flame, add oil and allow the oil to heat enough, further add the red chilli paste & cook on medium high heat & stir continuously while cooking.
Initially while cooking, the chilli paste will soak all the oil, you have to cook until the oil separates completely from the chilli paste.
You’ll notice as the chilli paste is cooked, the texture will turn grainy.
Add vinegar in order to increase its shelf life, mix well and cook for a minute, switch off the flame and keep aside to be used later. The oil on the top can be used as a chilli oil while cooking.

For fried noodles
Ingredients:
Boiled noodles as required
Corn flour as required
Salt to taste
Method:
Add some cornflour over the boiled noodles, coat well with light hands, add salt to taste and mix well.
Set oil in wok for frying, fry the cornflour coated noodles in hot oil, until crisp & golden brown, remove on an absorbent paper, your crispy fried noodles are ready, you can fry them in bulk and store in an airtight container & later can consume it with soup or triple rice, just the way we will do in this recipe.

For schezwan rice:
Ingredients:
Oil 2 tbsp
Onions 1/4th cup (chopped)
Garlic 1 tbsp
Ginger ½ inch (chopped)
Green chillies 2-3 nos. (chopped)
Carrots ½ cup (chopped)
French beans ½ cups (chopped)
Cooked red chilli paste 1-2 tbsp
Ketchup 2 tsp
Light soy sauce 1 tsp
Vinegar ½ tsp
Sugar a pinch
White pepper a pinch
Salt to taste
Cooked rice 4 cups
Boiled noodles a handful
Spring onion greens & bulbs 1/4th cup (chopped)
Spring onion greens (for garnish)
Method:
Set a wok on high flame, add oil & let it heat nicely, further add chopped onions, garlic, ginger & green chillies, stir & cook on high flame for 1-2 minutes.
Further add the carrots & french beans, stir & cook on high flame for 1-2 minutes.
Now add the cooked red chilli paste, sauces & salt & white pepper powder to taste, stir & cook for a minute on high flame.
Further add cooked rice, noodles & spring onions greens with its bulbs, stir well & cook for a minute.
Finish with some freshly chopped spring onion greens, your schezwan fried rice is ready, serve hot with the schezwan manchurian.

For Schezwan Manchurian continued in the comment section below

#YFL #SanjyotKeer #Sandwich

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