Tag Archives: fat to fit

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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चंगेज़ी चिकन | Changezi Chicken | Sanjeev Kapoor Khazana



This recipe of chicken is full of spices and flavours that make it rich and decadent.

CHANGEZI CHICKEN

Ingredients

750 grams chicken, cut into 2 inch pieces on the bone
½ cup yogurt
1 tbsp ginger-garlic paste
1 tsp lemon juice
Salt to taste
½ tsp turmeric powder
2½ tsps red chilli powder
6 tsps oil
1 large onion, sliced
8-10 cashew nuts
1 bay leaf
1 inch cinnamon stick
2 green cardamoms
1 black cardamom
1 tbsp ginger-garlic paste
1 tsp coriander powder
1 tsp Tata Sampann Chicken Masala
1 cup fresh tomato puree
2-3 green chillies, chopped
½ cup milk
A pinch of dry fenugreek leaves (kasuri methi) powder + for garnish
¼ tsp chaat masala
2 tbsps fresh cream + for drizzling
Parantha to serve
Onion slices to serve

Method

1. Take chicken in a large bowl, add yogurt, ginger-garlic paste, lemon juice, salt, turmeric powder, and red chilli powder and mix well. Set aside to marinate for 30 minutes.
2. Heat 2 tsps oil in a deep non-stick pan, add onion, cashew nuts and a pinch of salt and sauté for 1-2 minutes or till the onion turns translucent.
3. Take the pan off the heat and allow the mixture to cool slightly. Put this into a blender jar, add ¼ cup water and blend to a fine paste.
4. Heat 2 tsps oil in a non-stick wok, add a few chicken pieces at a time and sauté on high heat for 3-4 minutes.
5. Heat remaining oil in the same non-stick deep pan, add bay leaf, cinnamon stick, green cardamoms and black cardamom and sauté till fragrant.
6. Add the onion-cashew paste and ¼ cup water and mix well. Add ginger-garlic paste, mix and sauté till the raw smell goes away.
7. Add salt, remaining turmeric powder, remaining red chilli powder, coriander powder and Tata Sampann Chicken Masala and sauté well.
8. Add tomato puree and green chillies, mix, cover and cook for 5 minutes or till the oil separates.
9. Add the chicken pieces and milk and mix. Add ½ cup water, mix, cover and cook for 7-10 minutes.
10. Add dry fenugreek leaves powder, chaat masala and fresh cream and mix and cook for 2-3 minutes.
11. Take the pan off the heat and transfer the changezi chicken into a serving bowl, garnish with dry fenugreek leaves powder and drizzle fresh cream.
12. Serve hot with parantha and onion slices.

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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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Tomato Rice | Cooksmart | Sanjeev Kapoor Khazana

Tomato Rice | Cooksmart | Sanjeev Kapoor Khazana

Cooked rice mixed with flavourful tomato chutney

TOMATO RICE – (Serves – 4)

Ingredients

3-4 medium tomatoes, finely chopped
3 cups cooked rice
1 tbsp desi ghee
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp poppy seeds (khuskhus)
2 tsps roasted chana dal (daalia)
2 dried red chillies
¼ tsp asafoetida
1 tsp mustard seeds
12-15 curry leaves
¼ tsp turmeric powder
Salt to taste

Method

1. Heat ghee in a non-stick pan.
2. Dry roast cumin seeds, coriander seeds, poppy seeds and chana dal in another non-stick pan. Roughly chop red chillies, remove the seeds and add to the pan and continue to roast till fragrant.
3. Add asafoetida and mustard seeds to the ghee and let the seeds splutter. Add curry leaves and sauté till leaves turn crisp.
4. Add tomatoes, mix well, cover and cook till tomatoes turn soft and pulpy.
5. Switch off heat from under the 2nd pan, cool down the roasted ingredients to room temperature and grind to a fine powder.
6. Add turmeric powder and 3 tbsps ground powder to the tomato mixture. Mix well and cook for 2 minutes.
7. Add rice, switch off heat and mix well. Add salt, 3 tsps ground powder and mix well. You can store the remaining powder in an airtight container.
8. Transfer the prepared rice onto a serving dish and serve hot.

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Missal Pav | Cooksmart | Sanjeev Kapoor Khazana

Missal Pav | Cooksmart | Sanjeev Kapoor Khazana

A spicy preparation of sprouted brown and green gram served with pav

MISSAL PAV

Ingredients

1 cup sprouted brown gram (matki)
1 cup sprouted green gram (moong)
Pav for serving
3 tbsps oil
1 medium onion
¼ tsp asafoetida
½ tsp mustard seeds
¼ tsp turmeric powder
10-12 curry leaves
1 tsp coriander powder
1 tsp cumin powder
1 tbsp ginger-garlic paste
1 tbsp red chilli powder
Salt to taste
3 green chillies
8-10 fresh coriander sprigs + for garnishing
½ cup farsan
2 tbsps finely chopped onion
Juice of ½ lemon

Method

1. Heat oil in a non-stick pan. Finely chop onion.
2. Add asafoetida and mustard seeds to the pan and let the seeds splutter. Add onion, mix and sauté for 1 minute.
3. Add turmeric powder, curry leaves, sprouted brown gram and sprouted green gram and mix well.
4. Add coriander powder, cumin powder and ginger-garlic paste, mix well and cook for 1 minute.
5. Add red chilli powder and mix well. Add 3 cups water and salt, mix, cover and cook for 2 minutes.
6. Finely chop green chillies and add. Mix well, cover and cook for 5-7 minutes.
7. Roughly chop coriander sprigs and add. Mix well, cover and cook for 5-7 minutes.
8. Transfer missal into a serving bowl, top with farsan and chopped onion. Drizzle lemon juice, garnish with a coriander sprig and serve hot with pav.

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Veg Manchurian | 10 Best Indo-Chinese Recipes | Chef Anupa | Sanjeev Kapoor Khazana

Veg Manchurian | 10 Best Indo-Chinese Recipes | Chef Anupa | Sanjeev Kapoor Khazana

Deep fried vegetable dumplings tossed in spicy manchurian sauce.

VEG MANCHURIAN

Ingredients

1 small cabbage, shredded
1 medium carrot, cut into juliennes
Salt to taste
¼ cup cornflour + for coating
½ tbsp refined flour (maida)
2 tbsps oil + for deep-frying
2 spring onion with greens
4-5 garlic cloves, finely chopped
1 inch ginger, finely chopped
¼ cup finely chopped celery
1-2 green chillies, finely chopped
1¼ cups vegetable stock
2 tsps soy sauce
1 tsp chilli sauce
Crushed black peppercorns to taste
1 tsp vinegar

Method

1. Place a muslin cloth in a bowl. Add cabbage, carrot and salt and set aside for 5 minutes to get rid of excess moisture. Squeeze out excess water and transfer to another bowl. Reserve the water.
2. Add ½ tbsp cornflour and refined flour to the vegetables and mix well.
3. Divide the mixture into equal portions, shape into balls and coat with cornflour.
4. Heat sufficient oil in a kadai. Deep-fry the balls till golden brown and crisp. Drain on absorbent paper.
5. To make the sauce, heat 2 tbsps oil in a non-stick pan.
6. Roughly chop spring onion bulbs and reserve the greens.
7. Add the bulbs, garlic, ginger, celery and green chillies to the pan. Add 1 cup vegetable stock, reserved water, soy sauce, chilli sauce, salt and crushed peppercorns and bring to a boil.
8. Mix together remaining cornflour and remaining vegetable stock in a bowl to make slurry, add to the sauce, mix well and cook for a minute.
9. Remove from heat, add fried balls, vinegar, mix well and set aside for 5 minutes.
10. Garnish with diagonally sliced spring onion greens and serve hot.

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