Tag Archives: cooking

Overloaded Chocolate Cookies | Sanjeev Kapoor Khazana

Overloaded Chocolate Cookies | Sanjeev Kapoor Khazana

Freshly baked chocolate cookies overloaded with chocolate chips and walnuts.

OVERLOADED CHOCOLATE COOKIES

Ingredients

¾ cup dark chocolate chips
1¼ cups refined flour
½ cup butter
¾ cup castor sugar
1 egg
1 teaspoon vanilla essence
¼ cup cocoa powder
½ teaspoon baking soda
A pinch salt
¼ cup walnuts

Method

1. Preheat oven at 180ºC. Line a baking tray with a parchment paper.
2. Cream butter and castor sugar in a bowl till soft and fluffy. Add egg and vanilla essence and whisk well.
3. Sieve togetherflour and cocoa powder in the butter-sugar mixture. Add baking soda and salt and fold well.
4. Roughly chop walnuts, add to theprepared mixture. Add chocolate chips and mix well to make a dough.
5. Divide the dough into equal portions, shape them into cookies and place on a lined baking tray.
6. Place the baking tray in preheated oven and bake for 10-12 minutes. Remove from heat and cool.
7. Serve.

Preparation Time: 12-15 minutes
Cooking Time: 10-12 minutes

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💕 आटा केक बिना नापने वाले कप No कन्डेंस्ड मिल्क, no egg, no butter, कुकर मे💕 Eggless chocolate cake

💕 आटा केक बिना नापने वाले कप No कन्डेंस्ड मिल्क, no egg, no butter, कुकर मे💕 Eggless chocolate cake

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chocolate syrup recipe——-

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Chocolate Frosting recipe ————-

मेरी और भी स्वादिष्ट रेसिपी को देखने के लिए नीचे दिये गये लिंक को दबाएं 👇⬇⬇⬇
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For my more Delicious recipes click the link below 😋😋😋⬇⬇⬇
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No measurement cup
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Without condensed milk
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4 you Recipes
Kids special
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New year Recipe
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No maida
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Christmas cake
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Cooker cake recipe

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Egg Biryani Recipe| Anda Biryani Recipe | Chef Sanjyot Keer | Your Food Lab

Egg Biryani Recipe| Anda Biryani Recipe | Chef Sanjyot Keer | Your Food Lab

A must try for eggetarians, this biryani is a bundle of flavours.

Recipe by Chef Sanjyot Keer

Full recipe of Egg biryani

Prep time: 25 min
Cooking time: 45 mins
Serves: 6

Ingredients:
• Ghee 1 tsp
• Red chilli powder 1 tsp
• Turmeric powder 1/4th tsp
• Biryani masala 2 tsp
• Boiled eggs 7-8 nos.
• Salt to taste
• Ghee 1 tsp
• 2 eggs + salt (whisked)
• Ghee 2 tbsp
• Whole spices:
1. Cloves 3-4 nos.
2. Cinnamon stick 1 inch
3. Black peppercorns 1 tsp
4. Star anise 1-2 nos.
5. Green cardamom 1-2 nos.
6. Jeera 1 tsp
7. Bay leaf 1-2 nos.
• Onions 1 cup (sliced)
• Ginger garlic paste 1 tbsp
• Green chillies 1-2 nos.
• Tomatoes ½ cup (chopped)
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Coriander powder 1 tsp
• Turmeric powder 1/4th tsp
• Biryani masala 2 tbsp
• Salt to taste
• Curd 1/3rd cup
• Water 100 ml
• Fresh coriander as required
• Cooked basmati rice 2 cups
• Fried onions as required
• Fresh mint leaves as required
• Saffron infused milk 60 ml
• Live charcoal + ghee
Methods:
• Set a pan on medium heat, add ghee, red chilli powder, turmeric powder and biryani masala, mix well and add boiled eggs, sauté the boiled eggs for few minutes and coat it well with the masala, add salt and toss once again. Remove It from the pan slice in two halves and keep aside.
• In the same pan keeping medium flame, heat ghee, add whisked eggs, and cook to make a scramble egg.
• Set deep heavy bottom pan on medium flame, add ghee, add the whole spices and sauté for a minute.
• Add onions and cook until they are translucent, add ginger garlic paste, green chillies, and sauté for a minute.
• Add tomatoes and cook until they are mushy, add red chilli powder, garam masala, coriander powder, turmeric powder, biryani masala and salt to taste, mix well all the masala well and cook for a minute.
• Low down the flame and add curd, stir continuously, add water and adjust the consistency of the gravy, add freshly chopped coriander leaves. Transfer all the masala to a separate bowl.
• Spread a layer of cooked basmati rice in the pan, sprinkle some fried onions, fresh coriander and fresh mint leaves, spread a layer of the masala gravy prepared, again add fried onions, fresh mint leaves and coriander leaves, place the halved boiled eggs, add scrambled egg, repeat the layering of basmati rice, fried onions, fresh mint leaves and coriander leaves and add saffron infused milk and place a live charcoal in the small bowl in the centre, add few drops of ghee, cover and smoke for 7-8 minutes.
• Discard the charcoal, cover the pan with lid and seal the ends with dough. Cook it on low flame by placing a hot tawa beneath for 15-20 minutes.
• After giving it dum for 15-20 mins, your egg biryani is ready to served, serve it hot with raita of your choice.

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