Tag Archives: dessert

Aloo Bhujiya Parantha | #LockdownDiaries | Chef Prathamesh | #TeamAtHome | Sanjeev Kapoor Khazana



Try this unique parantha with a combination of the all-time favourite potatoes and aloo bhujiya. You’re going to love it! Shared by Chef Prathamesh from Sanjeev Kapoor team.
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Chilli Watermelon Soda Pop | #LockdownDiaries |Rahul Srivastava |#FansAtHome |Sanjeev Kapoor Khazana



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Quick Chicken Biryani | Sanjeev Kapoor Khazana

Quick Chicken Biryani | Sanjeev Kapoor Khazana

Here’s how you can make Chicken Biryani instantly without any fuss.

QUICK CHICKEN BIRYANI

Ingredients

750 grams chicken on the bone, cut into 2 inch pieces
1½ cups basmati rice, soaked for 30 minutes and drained
Salt to taste
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp coriander powder
3 tsps Tata Sampann Chicken Masala + for sprinkling
¾ cup yogurt
1½ tbsps ginger-garlic paste
4 tbsps freshly chopped coriander leaves + for garnish
2-3 green chillies, chopped
A few mint leaves + for garnish
5 tbsps fried onion + for garnish
1 black cardamom
2-3 green cardamoms
1 bay leaf
½ inch cinnamon stick
1½ tbsps ghee
1 tsp oil
1 medium tomato, chopped
6-7 mint leaves + for garnish
A large pinch of saffron, soaked in warm water
Raita to serve

Method

1. Take chicken in a bowl, add salt, red chilli powder, turmeric powder, coriander powder, 2 tsps Tata Sampann Chicken Masala, and yogurt.
2. Add yogurt, ginger-garlic paste, chopped coriander, green chillies, mint leaves and 3 tbsps fried onion. Mix well and set aside for 10-15 minutes.
3. Meanwhile, for the rice, Add water in a deep bottom pan, add 1 black cardamom, bread and add green cardamoms, bay leaf, and cinnamon stick, salt and allow the water to come to a boil.
4. Add rice and cook till ¾ done. Drain the rice and set aside.
5. Heat ½ tbsp ghee and oil in a non-stick deep pan, add the marinated chicken, tomato and add 1 tsp Tata Sampann Chicken Masala, and ¾ cooked rice and spread it evenly.
6. Sprinkle remaining fried onion, remaining chopped coriander and tear 6-7 mint leaves and sprinkle on top.
7. Add soaked saffron and drizzle remaining ghee. Sprinkle salt, remaining Tata Sampann Chicken Masala.
8. Cover and cook for 25-30 minutes. Take it off the heat.
9. Garnish with chopped coriander, mint leaves and fried onion. Serve hot with raita.

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Mushroom Chowmein | #LockdownDiaries | Namrata Fulwani | #FansAtHome | Sanjeev Kapoor Khazana

Mushroom Chowmein | #LockdownDiaries | Namrata Fulwani | #FansAtHome | Sanjeev Kapoor Khazana

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Balushahi | Cooksmart | Sanjeev Kapoor Khazana

Balushahi | Cooksmart | Sanjeev Kapoor Khazana

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Raw Banana Patties | #LockdownDiaries | Grishma Ambekar | #FansAtHome | Sanjeev Kapoor Khazana

Raw Banana Patties | #LockdownDiaries | Grishma Ambekar | #FansAtHome | Sanjeev Kapoor Khazana

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Besan Tikka Masala | Cooksmart | Sanjeev Kapoor Khazana

Besan Tikka Masala | Cooksmart | Sanjeev Kapoor Khazana

Masaledar besan tikkas cooked in a delightful gravy.

BESAN TIKKA MASALA

Ingredients

1 cup gram flour (besan)
Salt to taste
3 tsps red chilli powder
½ tsp asafoetida
1 tbsp oil + for greasing + shallow-frying
1 tsp cumin seeds
1 medium onion, finely chopped
1 tbsp ginger-garlic paste
1 medium tomato, roughly chopped
1 green chilli, finely chopped
½ cup tomato puree
1 tsp garam masala powder
1 green chilli for garnishing

Method

1. Put gram flour, salt, 2 tsps red chilli powder and asafoetida into a bowl and mix. Add 1 cup water and whisk to make a smooth batter.
2. Heat a deep non-stick pan, add gram flour batter and cook, stirring continuously to avoid forming any lumps. Cook till the mixture thickens. Add 1 tbsp water and continue to cook for 20-25 minutes, stirring occasionally, to get a smooth consistency.
3. Heat 1 tbsp oil in another deep non-stick pan, add cumin seeds and onion and sauté till translucent. Add ginger-garlic paste and mix well. Add tomato, green chilli, remaining red chilli powder and tomato puree and mix well. Cover and cook for 5-7 minutes.
4. Grease a barfi tray with oil, pour gram flour mixture into it and let it set at room temperature, then cut into small cubes.
5. Heat sufficient oil in another non-stick pan, shallow-fry besan tikkas in it, turning sides, till brown.
6. Add salt and fried besan tikkas, garam masala powder to the second pan with the masala and mix well. Cook for 2-3 minutes.
7. Serve hot garnished with whole green chilli.

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Eggless Choco Coffee Cake | Cooksmart | Sanjeev Kapoor Khazana

Eggless Choco Coffee Cake | Cooksmart | Sanjeev Kapoor Khazana

This fantastic cake is made with cocoa powder and instant coffee but no eggs

EGGLESS CHOCO COFFEE CAKE

Ingredients

⅔ cup cocoa powder
1½ tsps instant coffee powder
2¼ cups refined flour (maida)
1½ tsps baking soda
1½ cups sugar
¾ cup vegetable oil + to grease
¾ tsp salt
¾ tsp vanilla essence
1½ cups milk
1½ tbsps vinegar

Method

1. Preheat oven to 180° C.
2. Sieve cocoa powder into a bowl. Sieve coffee powder, baking soda and refined flour into the same bowl and mix well.
3. Add sugar, oil, salt and vanilla essence and mix well. Add milk and mix. And vinegar and mix with a hand blender.
4. Grease a non-stick spring-bottom cake tin. Pour the batter into it and bake in the preheated oven for 35-40 minutes.
5. Cool slightly, slice and serve warm or cold.

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Ghevar | घेवर  | Diwali Special | Sanjeev Kapoor Khazana

Ghevar | घेवर | Diwali Special | Sanjeev Kapoor Khazana

Like other tradiitonal Diwali customs, Ghevar can also be counted as one of them.

GHEVAR

Ingredients

1¾ cups refined flour (maida)
3 tbsps ghee + for deep frying
3-4 ice cubes
1 tbsp corn flour
¼ tsp baking soda
2 cups sugar
1 tbsp milk
A large pinch of saffron
¼ tsp green cardamom powder
Rabdi to serve
10-12 pistachios, blanched, peeled and slivered
Dried rose petals for garnish
Slivered almonds for garnish
Silver warq for garnish

Method

1. In a large bowl, add 3 tbsps ghee and ice cubes and mix for 4-5 minutes using your hand till the mixture becomes pale and fluffy.
2. Add flour in the same bowl, add corn flour and baking soda and mix well. Add 1 cup water little by little, mixing continuously till a lump free batter is formed. Add 2 cups of water little at a time, mixing continuously till a smooth batter of dropping consistency is formed.
3. To make the sugar syrup, heat sugar and 1 cup water in a deep non-stick pan, and cook till the sugar dissolves.
4. Add milk and discard the scum occasionally. Add saffron and green cardamom powder and mix well. Cook till the syrup reaches one string consistency.
5. Heat sufficient ghee in 2 deep non-stick pans. Place a ring mould in the centre of one pan and let the other pan be on low heat.
6. Drop batter in a thin stream in the centre, fry for a few seconds and start dropping the batter again in the same way. Using a skewer, make a hole in the centre and repeat the same process for 3-4 more times, making a hole in the centre after every addition.
7. Occasionally add ghee on top of the ghevar from the other pan. Drain on a cooling rack.
8. Drizzle the prepared sugar syrup on top. Spread rabdi on top. Sprinkle slivered pistachios and dried rose petals. Sprinkle slivered almonds on top and garnish with silver warq.

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Healthy Mix Veg Daliya | Sanjeev Kapoor Khazana

Healthy Mix Veg Daliya | Sanjeev Kapoor Khazana

This is an amazing dish for people who want to eat something healthy which is not just easy to make but tastes absolutely mouth-watering!

HEALTHY MIX VEG DALIA

Ingredients

1 cup broken wheat (daliya)
1 tsp coconut oil
10-12 curry leaves
½ cup soaked mix lentils ???
1 small carrot, cut into ½ inch pieces
10-12 French beans, cut into ½ inch pieces
½ tsp cumin seeds
Salt to taste
Tempering
1 tbsp coconut oil
1 tsp cumin seeds
1 tsp mustard seeds
1 large onion, sliced
Salt to taste
6-7 garlic cloves, chopped
½ inch ginger piece, roughly chopped
2-3 green chillies, chopped
8-10 curry leabes
½ tsp Tata

Method

1. Heat 2½ – 3cups water in a deep pan.
2. Dry roast broken wheat in a pressure cooker for 2 minutes or till fragrant. Add 1 tsp coconut oil, 10-12 curry leaves, ½ cup mix of soaked split skinless red lentil and soaked split skinless green gram, 1 small carrot cut into ½ inch pieces and 10-12 french beans cut into ½ inch pieces, ½ tsp cumin seeds, salt, and mix and saute for 1-2 minutes.
3. Add the hot water, mix, increase the heat to high and cook till 1 whistle is given out, reduce the heat to low and cook for 5-7 minutes further.
4. To make the tempering, heat coconut oil in a non-stick pan, add 1 tsp cumin seeds and mustard seeds 1 tsp and saute for a few seconds.
5. Add 1 large onion sliced and a pinch of salt, mix and saute for 1 minute. Add 6-7 garlic cloves roughly chopped, ½ inch giner roughly chopped, 2-3 grene chillies chopped, 8-10 curry leaves and saute well.
6. Add ½ tsp Tata Sampann Turmeric Powder, ½ tsp red chilli powder, salt and 1 mediumchopped tmato and mix well. Cook for 2-3 minutes.
7. Add 10-12 broccolli florets, ½ cup frozen green peas and saute for a minute. Cover and cook for 2 minutes.
8. Open the cooker once the pressure has reduced completely, transfer the cooked daliya into the pan and mix well. Add ½ cup hot water and mix.
9. Add a pinch of garam masala powder and mix, cover and cook for 1 minute.
10. Add 2tbsps coriander leaves , mix and transfer into a serving bowl. Drizzle a little ghee

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