Tag Archives: cook

आलू मटर पुलाव | Aloo Matar Pulao | Sanjeev Kapoor Khazana

आलू मटर पुलाव | Aloo Matar Pulao | Sanjeev Kapoor Khazana

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Enjoy this quick and tempting aloo matar pulao for a hearty lunch or dinner.

ALOO MATAR PULAO

Ingredients

2 medium potatoes, cut into 1 inch pieces
¾ cup shelled green peas
1½ cups Basmati rice, soaked for 20 minutes and drained
2 tbsps ghee
4-5 black peppercorns
3-4 cloves
2 bay leaves
1 medium onion, thinly sliced
¾ cup shelled green peas
Salt to taste
1 tbsp biryani masala
½ tsp garam masala powder
2 tbsps chopped fresh coriander leaves
2 tbsps chopped fresh mint leaves
Fresh coriander sprig for garnish
Raita to serve

Method

1. Heat ghee in a pressure cooker. Add black peppercorns, cloves and bay leaves and sauté till fragrant.
2. Add onion and sauté till golden brown. Add green peas, potatoes, salt, biryani masala and sauté for 1-2 minutes.
3. Add 3½ cups water, mix and bring to a boil. Add garam masala powder, 1 tbsp coriander leaves and 1 tbsp mint leaves and mix well.
4. Add soaked rice, mix and cook under pressure on medium heat for 4 whistles. Switch the heat off and allow the pressure to reduce completely.
5. Open the cooker, add remaining coriander leaves and remaining mint leaves and gently mix.
6. Transfer on a serving plate, garnish with coriander sprig and serve hot with raita.

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क्रॅनबेरी अँड ओरेंज चीजकेक | Cranberry and Orange Cheese Cake | Sanjeev Kapoor Khazana

क्रॅनबेरी अँड ओरेंज चीजकेक | Cranberry and Orange Cheese Cake | Sanjeev Kapoor Khazana

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Creamy cheesecake prepared with dried cranberries and orange juice. Indulge!
CRANBERRY AND ORANGE CHEESECAKE

Ingredients

½ cup roughly chopped dried cranberries
½ orange
2-3 tbsps + ¼ cup castor sugar
1 cup orange juice
¾ cup powdered digestive biscuits
3 tbsps melted butter
1 cup cream cheese
¾ cup whipped cream
2 tbsps melted carrageenan (veg gelatin)
Caramelized orange segments for garnish
Mint sprigs for garnish

Method

1. Heat a nonstick pan. Add dried cranberries, 2-3 tbsps sugar and orange juice and cook for 4-5 minutes. Mash with the back of the spoon and allow to cool.
2. Take powdered biscuits in a bowl. Add melted butter and mix well. Transfer n individual serving glasses and press well.
3. Take cream cheese in a bowl. Add remaining sugar. Zest orange directly in the bowl. Beat till well combined.
4. Add whipped cream and mix with light hands.
5. Add a spoonful of whipped cream mixture to melted carrageenan and mix well. Now add this to the remaining whipped cream mixture and fold gently.
6. Pipe this mixture in the glasses. Refrigerate for 35-40 minutes.
7. Top up with the prepared cranberry compote.
8. Garnish with caramelized orange segments, mint sprigs and serve chilled.

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रेनबो पिज़्ज़ा | Rainbow Pizza | Sanjeev Kapoor Khazana

रेनबो पिज़्ज़ा | Rainbow Pizza | Sanjeev Kapoor Khazana

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Yummy pizza loaded with fresh and colourful vegetables, sauces and cheese. Kids are gonna love this beauty!

RAINBOW PIZZA

Ingredients

1 medium onion, cut into small dices and layers separated
½ cup chopped yellow capsicum and boiled sweet corn ( ½ small yellow capsicum and ¼ cup boiled sweet corn)
½ medium green capsicum, cut into ½ inch pieces
6-8 red cherry tomatoes, sliced
Ready-made pizza dough made using 2 cups refined flour
Refined flour (maida) for dusting
Pizza sauce for applying
White sauce for applying
50 grams mozzarella cheese, cut into small cubes
Salt to taste
Dried mixed herbs for sprinkling
Olive oil for drizzling

Method

1. Dust the worktop with some refined flour. Place the dough on it and roll it into a rectangle.
2. Grease a small baking tray with some olive oil and place the rolled dough on it. Gently spread the dough on the sides and edges of the baking tray.
3. Apply some pizza sauce over the dough. Apply some white sauce on top.
4. Sprinkle some mozzarella cheese over it. Arrange the onion lengthwise on one side of the baking tray. Arrange sweet corn and yellow capsicum next to it. Similarly, arrange green capsicum, arrange tomato slices. Sprinkle salt, dried mixed herbs, and drizzle a little olive oil. Bake in the preheated oven for 10-15 minutes.
5. Serve.

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ओमाली | Omali | Sanjeev Kapoor Khazana

ओमाली | Omali | Sanjeev Kapoor Khazana

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Learn how to make this very popular and unique Egyptian dessert with a combination of nuts, puff pastry and milk.

OMALI

Ingredients

2 cups milk
½ cup fresh cream
½ cup condensed milk
2 tsps chopped hazelnuts
4 tsps chopped almonds
2 tsps chopped pistachios
2 tsps chopped walnuts
¼ tsp cinnamon powder
200 grams khari biscuits
10-12 pistachios, blanched and slivered

Method

1. Preheat the oven at 180ºC.
2. Heat a nonstick pan. Add milk, cream and condensed milk and mix well.
3. Once the milk is slightly warm, add hazelnuts, 2 tsps almonds, pistachios, walnuts and mix well. Add cinnamon powder and mix well.
4. Arrange khari biscuits in a bakeproof dish. Pour the prepared milk mixture on top.
5. Bake in preheated oven for 15-20 minutes.
6. Sprinkle remaining almonds, blanched pistachios and serve

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If you have 2 ripe bananas🍌🍌 make this delicious recipe! No kneading, No sugar

If you have 2 ripe bananas🍌🍌 make this delicious recipe! No kneading, No sugar

Food & Drinks, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,



If you have 2 ripe bananas🍌🍌 make this delicious recipe! No kneading, No sugar

2 Ripe bananas
The bananas are about 215g without peel
Mash the bananas
I used the end of a rolling pin to mash the bananas
3g active dry yeast
Mix & wait for 5 minutes
15ml olive oil
Mix well
200g All purpose or bread flour
1.5g salt
1.38g ground cinnamon
Mix well
Cover and rise until double size
Prepare a baking dish or baking pan
Spread oil or butter in the pan
Sprinkle some flour
Move the dough onto the work surface
Fold the dough using your hands or a scraper
Flatten the dough using a rolling pin
Shape the dough with your hands
60g cranberries
Spread the cranberries on the dough
Roll up the dough from the long side
Shape the dough into a ball
Place into the baking pan
Cover and rise for 30-45 minutes
Brush olive oil on top (optional)
Bake for 15 minutes at 356F/180C
After baking
Place onto a wire rack to cool
This banana bread is so soft and delicious!
You must try this recipe if you have ripe bananas!
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दाल गंडोरी | Dal Gandori | Sanjeev Kapoor Khazana

दाल गंडोरी | Dal Gandori | Sanjeev Kapoor Khazana

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A classic Maharashtrian dal recipe where toor dal is cooked along with spinach and tempered in a peanut-coconut masala.

DAL GANDORI

Ingredients

1½ cups split pigeon peas (toovar dal), soaked for 1 hour and drained
10-15 garlic cloves, crushed
1½ inch ginger, chopped
¼ tsp asafoetida (hing)
7-8 light green chillies, chopped
2 medium green tomatoes, chopped
1 cup shredded spinach leaves
1 cup chopped sorrel leaves (ambadi)
Salt to taste
2- 3 tbsps oil
2-3 tbsps raw peanuts
2 tsps cumin seeds
½ cup sliced dried coconut
¼ tsp red chilli powder
¼ tsp turmeric powder
2 tsps kaala masala
2 tbsps chopped fresh coriander
Steamed rice for serving

Method

1. Heat a pressure cooker, add toovar dal, water, garlic cloves, ginger, asafoetida, green chillies, green tomatoes, spinach leaves, sorrel leaves, salt and mix well.
2. Cover with the lid and cook on medium heat till the pressure is released 3-4 times. Open the lid once the pressure settles completely and mash the dal properly.
3. For the tempering, heat oil in a kadai. Add peanuts, cumin seeds and sauté for a minute.
4. Add dried coconut and sauté till the coconut turns golden brown.
5. Add red chilli powder, turmeric powder, kaala masala and mix well.
6. Add the cooked dal, coriander and mix well. Cook for 2-3 minutes on medium heat.
7. Transfer in a serving bowl and serve hot with steamed rice.

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अचारी वेजिटेबल पुलाव | Achari Vegetable Pulao | Sanjeev Kapoor Khazana

अचारी वेजिटेबल पुलाव | Achari Vegetable Pulao | Sanjeev Kapoor Khazana

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A pulao, filled with perfect masalas, veggies and the hero aachar to give an outstanding flavour is a must try! Make it for your next pot luck.

ACHARI VEGETABLE PULAO

Ingredients

1 tbsp mango pickle (achar)
1 medium carrot, cut into diamonds
6-8 cauliflower florets
6-8 French beans, diagonally sliced
2 tbsps green peas
1½ cups Basmati rice, soaked for 30 minutes and drained
1 tbsp ghee
½ tsp onion seeds
1 black cardamom
¼ tsp fenugreek seeds
½ tsp fennel seeds
1 medium onion, sliced
1 tbsp ginger-garlic paste
Salt to taste

Method

1. Heat ghee in a deep non-stick pan.
2. Heat 3 cups water in another deep non-stick pan and bring to boil.
3. Add onion seeds, broken black cardamom, fenugreek seeds, fennel seeds and onion to hot ghee and sauté till onion turns translucent.
4. Add carrot, cauliflower florets and ginger-garlic paste and sauté for 1 minute. Add mango pickle, mix and cook for 30 seconds. Add rice and lightly mix.
5. Add salt and hot water and mix. Add French beans and green peas, mix, cover and cook for 15 minutes. Switch off heat and set aside for 15 minutes.
6. Serve hot.

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चिकन बिर्यानी | Chicken Biryani | Sanjeev Kapoor Khazana

चिकन बिर्यानी | Chicken Biryani | Sanjeev Kapoor Khazana

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Biryani is the definition of comfort food and chicken biryani is never a bad idea. Learn how to make the most flavourful and sumptuous version of chicken biryani with this ultimate recipe now.

CHICKEN BIRYANI

Ingredients

750 grams chicken, cut into 2 inch pieces on the bone
1½ cups Daawat Biryani Basmati Rice
1½ tbsps + 1 tsp ghee
1 tbsp ginger-garlic paste
½ cup whisked yogurt
2-3 green chillies, chopped
½ cup browned onions
2-3 tbsps chopped fresh coriander leaves
10-12 fresh mint leaves
Salt to taste
1 tsp red chilli powder
½ tsp turmeric powder
1½ tbsps biryani masala
2 inch cinnamon stick
1 bay leaf
3-4 cloves
2-3 green cardamoms
Toppings
A large pinch of saffron, soaked in 2 tbsps warm water
8-10 fresh mint leaves
1 tbsp chopped fresh coriander leaves
2 tbsps browned onions + for garnish
Ghee for drizzling
Fresh coriander sprig for garnish
To serve
Raita as required

Method

1. Take Daawat Biryani Basmati Rice in a bowl. Add sufficient water and wash for 2-3 times.
2. Add sufficient water and soak for 20-25 minutes. Drain the water.
3. Take the chicken in a deep non-stick pan. Add 1½ tbsps ghee, ginger-garlic paste, yogurt, green chillies, sprinkle the browned onions, coriander leaves, mint leaves, salt, red chilli powder, turmeric powder and biryani masala and mix till the chicken pieces are well coated with the masala. Set aside to marinate for 20-25 minutes.
4. Bring sufficient water to a boil in another deep pan. Add salt, break the cinnamon in half and add into it. Add bay leaf, cloves and green cardamoms. Drizzle the remaining ghee and mix well.
Add the soaked rice, mix and cook for 2 minutes. Drain the rice and spread it over the chicken mixture.
5. Drizzle the soaked saffron, sprinkle mint leaves, coriander leaves, browned onions and drizzle some ghee. Cover the pan with aluminium foil, place a lid over it and place the pan on high heat for 5-10 minutes. Reduce the heat to medium, place a tawa under the pan and continue to cook for 20 minutes.
6. Switch the heat off and allow the biryani to rest for 15 minutes.
7. Transfer the chicken biryani on to a serving plate. Garnish with browned onions and coriander sprig. Serve hot with raita of your choice.

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ओट्स डोसा | Oats Dosa | Sanjeev Kapoor Khazana

ओट्स डोसा | Oats Dosa | Sanjeev Kapoor Khazana

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Your favourite dosa in a healthier avatar, prepared with the goodness of oats.

OATS DOSA

Ingredients

1 cup split skinless black gram (dhuli urad dal), soaked for 2 hours and drained
2 tbsps Bengal gram (chana dal), soaked for 1 hour and drained
¼ tsp fenugreek seeds (methi dana), soaked for 1 hour and drained
1 cup oats
Oil for drizzling
Coconut chutney to serve

Method

1. Put the soaked split skinless black gram in a mixer jar. Add soaked Bengal gram, soaked fenugreek seeds, oats and 1 cup water and grind to a fine paste. Set aside to ferment for 6-8 hours.
2. Add salt and mix well.
3. Heat a non-stick tawa. Pour a ladleful of the batter and spread it in a clockwise motion to make a disc. Drizzle oil and cook for 2 minutes. Fold in half and place on a serving plate.
4. Serve hot with coconut chutney.

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पोटेटो चीज़ पॅनकेक्स | Potato Cheese Pancakes | Sanjeev Kapoor Khazana

पोटेटो चीज़ पॅनकेक्स | Potato Cheese Pancakes | Sanjeev Kapoor Khazana

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Potatoes and cheese together is never a bad idea. Indulge in these decadent pancakes!

POTATO CHEESE PANCAKES

Ingredients

4 medium potatoes, peeled and thickly sliced
Grated mozzarella cheese as required
Salt to taste
¼ cup rice flour
Oil as required
Chopped chives for garnish
Chilli Sauce for serving

Method

1. Heat sufficient water in a steamer, arrange the sliced potatoes and steam for 10-12 minutes.
2. Transfer in a bowl and mash well while still hot.
3. Add salt, rice flour and mix well.
4. Grease your palm with little oil, take a portion of rice mixture and roll into a ball. Make cavity in the centre and stuff mozzarella cheese in the centre.
5. Gather the edges and flatten lightly.
6. Heat sufficient oil in a shallow nonstick pan. Place the prepared pancakes and cook on medium heat for 2 minutes or till underside is golden brown.
7. Flip and cook on other side as well for 2 minutes.
8. Drain on an absorbent paper, sprinkle chopped chves and serve hot with honey chilli sauce.

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