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Dahi Bhalle | Cooksmart | Sanjeev Kapoor Khazana

Dahi Bhalle | Cooksmart | Sanjeev Kapoor Khazana

This North Indian delicacy is a perfect side dish that can be easily prepared using some easily available ingredients in your kitchen. This curd dish makes for a nice summer dish which is easy to digest and is a delectable.

DAHI BHALLE

Ingredient

1 cup split skinless black gram (dhuli urad dal), soaked overnight and drained
500 gms yogurt
Oil to deep fry
Salt to taste
½ tsp cumin seeds
1 tbsp raisins
1 tbsp gram flour (besan)
¼ tsp asafoetida (hing)
2 tsps sugar
Black salt as required
Roasted cumin powder, as required
Red chilli powder, as required
Green chutney, as required
Sweet tamarind chutney, as required

Method

1. Heat sufficient oil in a kadai.
2. Put the grams in a large mixer jar and grind with a little water till smooth. Transfer the batter into a bowl, add salt and whisk well so as to incorporate air into the batter.
3. Add cumin seeds and raisins and mix well. Add gram flour and mix well.
4. Dampen your fingers and drop small amounts into the hot oil and deep fry till golden.
5. Put water at room temperature in a large bowl. Drain the fried bhalle and drop into this water. Add a little asafoetida to the water and let the bhalle soak for a while.
6. Put the yogurt in a muslin cloth, gather the edges together and squeeze out yogurt into another big bowl. This way it will be absolutely smooth.
7. Add sugar and salt to the yogurt and mix well.
8. Squeeze out excess water from the bhalle and put into the yogurt mixture and let them soak for a while.
9. While serving break the bhalle slightly and put equally into 4 serving bowls. Sprinkle a little black salt, little roasted cumin powder and little red chilli powder. Drizzle green chutney and sweet tamarind chutney and some of the yogurt remaining in the big bowl. Sprinkle some more red chilli powder and serve immediately.

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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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Moghlai Parantha | Rotis and Breads | Sanjeev Kapoor Khazana



Enjoy these golden-brown Moghlai Paranthas, suitable for any curry or dish.

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