Tag Archives: dessert

गार्लिकी चिकन सूप | Garlicky Chicken Soup | Sanjeev Kapoor Khazana

गार्लिकी चिकन सूप | Garlicky Chicken Soup | Sanjeev Kapoor Khazana



A comforting soup that is loaded with the flavour of garlic and chicken. Top it with some crispy croutons and sip on!

GARLICKY CHICKEN SOUP

Ingredients

2 tbsps chopped garlic
200 grams boneless chicken breast, cut into small pieces
1 leek stalk
1 medium onion
2 tbsps olive oil + for drizzling
2-3 fresh thyme sprigs
2 small potatoes, cut into ½ inch cubes
Salt to taste
Crushed black peppercorns to taste
3 cups chicken stock
¼ cup fresh cream
2-3 fresh chives sprigs + for garnish
Croutons for garnish
2-3 garlic cloves, fried and thinly sliced

Method

1. Chop the leek stalk and onion.
2. Heat olive oil in a non-stick deep pan. Add the chopped leeks and onion and sauté for 1-2 minutes.
3. Add garlic and sauté for 1-2 minutes.
4. Pluck the thyme leaves from the sprigs and add into the pan and mix well. Add potatoes and mix well.
5. Add salt, crushed black peppercorns and chicken stock and mix well. Cover and cook for 10-12 minutes. Take the pan off the heat.
6. Blend to a smooth mixture using an electric hand blender.
7. Place the pan back on heat and add the chicken pieces. Let the mixture come to a boil and cook for 6-8 minutes or till the chicken is done.
8. Add fresh cream and mix.
9. Snip the chives and add into the soup and mix.
10. Transfer into serving bowls. Garnish with croutons, snip some chives on top and fried garlic slices. Drizzle olive oil and serve hot.

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सुशीला | Sushila | Sanjeev Kapoor Khazana

सुशीला | Sushila | Sanjeev Kapoor Khazana



Try this classic Marathi recipe with puffed rice which makes for a quick and exciting snack for everyone. All you need is some simple ingredients and this recipe can be done very quickly and easily.

SUSHILA

Ingredients

4 cups puffed rice
3 tbsps oil
3 tbsps raw peanuts
1 tsp mustard seeds
2 tsps cumin seeds
12-16 curry leaves
2 large onions, chopped
Salt to taste
1 tsp turmeric powder
1 tsp sugar
3 tbsps chopped fresh coriander
Coriander sprig for garnish

Method

1. Transfer the puffed rice in a strainer and rinse well.
2. Heat oil in a nonstick pan. Add the peanuts and fry on medium heat for 2 minutes or till golden brown and crisp. Drain and set aside.
3. Add mustard seeds in the same pan and once they start to splutter, add cumin seeds, curry leaves and green chillies. Sauté for 30 seconds.
4. Add onion and sauté till translucent. Add salt, turmeric powder and mix well. Sauté for 30 seconds.
5. Add sugar, puffed rice and mix well. Cover and cook for 2-3 minutes on medium heat.
6. Add fried peanuts, coriander leaves and mix well.
7. Transfer in a serving bowl and serve hot garnished with coriander sprig.

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Pineapple Jam | अनानास का जॅम | Sanjeev Kapoor Khazana

Pineapple Jam | अनानास का जॅम | Sanjeev Kapoor Khazana



Jams and preserves are a great way of preserving seasonal fruits or any fruits and it takes only a few ingredients. So, let’s make this simple pineapple jam!

PINEAPPLE JAM

Ingredients

500 grams roughly chopped pineapple
1½ cups sugar
A pinch of salt
1 tbsp lemon juice
Toasted bread slices to serve

Method

1. Put the pineapple pieces in a blender jar, add ¼ cup water and blend to a fine paste.
2. Heat a non-stick pan. Add the blended paste, and mix well. Cook for 2-3 minutes.
3. Add sugar, mix and cook till sugar melts. Discard the scum that forms on the surface of the mixture.
4. Add salt, mix and continue to cook for 5-6 minutes. Switch the heat off, add lemon juice and mix till well combined.
5. Allow the mixture to cool completely. Transfer into air tight jars and serve.
6. Apply the jam over toasted bread slices or use as required.

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वीगन चीकू मिल्कशेक |  Vegan Chickoo Milkshake | Sanjeev Kapoor Khazana

वीगन चीकू मिल्कशेक | Vegan Chickoo Milkshake | Sanjeev Kapoor Khazana



If you’re looking for something vegan and delicious in these scorching summers, here’s a milkshake prepared with chickoo and almond milk to add to your menu.

VEGAN CHICKOO MILKSHAKE

Ingredients

½ cup almonds
6 chickoos
6 seedless dates

Method

1. Soak almonds in water for 6-8 hours.
2. Peel, deseed and roughly chop chickoos.
3. Transfer in a blender jar, drain the almonds and add to the jar.
4. Add dates, 4 cups chilled water and blend finely.
5. Serve.

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How to Clean Glasses  | Sanjeev Kapoor Khazana

How to Clean Glasses | Sanjeev Kapoor Khazana



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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



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



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



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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दाल गंडोरी  | Dal Gandori  | Sanjeev Kapoor Khazana

दाल गंडोरी | Dal Gandori | Sanjeev Kapoor Khazana



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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ओट्स डोसा |  Oats Dosa | Sanjeev Kapoor Khazana

ओट्स डोसा | Oats Dosa | Sanjeev Kapoor Khazana



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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