Tag Archives: foodie

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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कासुंदी एग्स | Kasundi Eggs | Sanjeev Kapoor Khazana

कासुंदी एग्स | Kasundi Eggs | Sanjeev Kapoor Khazana



KASUNDI EGGS

Ingredients

2 tbsps yellow mustard powder
5-6 hard-boiled eggs
½ cup scraped fresh coconut
½ small bunch of fresh coriander leaves
½ tsp turmeric powder
Salt to taste
2 tsps poppy seeds (khus khus)
½ lemon
3 tbsps mustard oil
2 tsps mustard seeds
2 dried red chillies
1 cup onion paste
2-3 green chillies, slit
2 tbsps chopped fresh coriander leaves
Fresh coriander sprigs for garnish

Method

1. Put coconut, coriander leaves, yellow mustard powder, turmeric powder, salt, and poppy seeds in a blender jar. Squeeze the juice of lemon into it and add ½ cup water and blend to a fine paste.
2. Heat mustard oil in a wide pan. Add mustard seeds and let them splutter. Add dried red chillies and onion paste and mix well. Cook till it turns golden brown.
3. Add the blended paste, mix and cook for 2-3 minutes. Add ½ cup water and mix well. Cook for 6-8 minutes.
4. Add green chillies and adjust salt and mix well. Add 1 cup water, mix and cook for 1-2 minutes.
5. Vertically halve the eggs and add into the mixture. Gently mix and cook for 1-2 minutes.
6. Add coriander leaves, mix and cook for a few seconds. Switch the heat off.
7. Serve hot garnished with coriander sprigs.

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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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रॉ मँगो चटनी  | Raw Mango Chutney | | Sanjeev Kapoor Khazana

रॉ मँगो चटनी | Raw Mango Chutney | | Sanjeev Kapoor Khazana



A super easy and instant chutney prepared with raw mangoes, mint and coriander to serve alongside your favourite appetizers. Try it now!

RAW MANGO CHUTNEY

Ingredients

1 medium raw mango, peeled, deseeded and roughly chopped
½ cup fresh mint leaves
6-8 fresh coriander sprigs
1-2 green chillies
2-3 garlic cloves
½ inch ginger, roughly chopped
Salt to taste

Method

1. Put the raw mango in a blender jar, add mint leaves, coriander sprigs, green chillies, garlic, ginger, and salt and blend well. Add ¼ cup water and blend to a smooth paste.
2. Transfer into a serving bowl. Serve with accompaniment of your choice.

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थेंगाई पोड़ी | Thengai Podi | Sanjeev Kapoor Khazana

थेंगाई पोड़ी | Thengai Podi | Sanjeev Kapoor Khazana



Make this South-Indian special powder with coconuts and a freshly ground spice mix and enjoy with dosas.

THENGAI PODI

Ingredients

1¼ cups scraped coconut (thengai)
½ cup Bengal gram (chana dal)
¼ cup split skinless black gram (dhuli urad dal)
1 small lemon sized tamarind ball
½ tsp oil
8-10 dried red chillies
Sea salt to taste
½ tsp asafoetida (hing)

Method

1. Dry roast Bengal gram till it turns golden brown in a non-stick pan. Transfer on a large plate and allow to cool.
2. Dry roast the split skinless black gram till it turns golden brown in the same pan. Transfer on the same plate and allow to cool.
3. Dry roast the coconut till it turns golden brown on medium heat in the same pan. Add tamarind and sauté for a minute. Transfer on the same plate and allow to cool.
4. Heat oil in a same non-stick pan. Add dried red chillies and sauté for a minute. Transfer on the same plate and allow to cool.
5. Add sea salt and asafoetida in the roasted coconut mixture. Put this in a mixer jar and grind to a coarse power. Allow it to cool to room temperature.
6. Store in an air-tight container and serve 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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वेजीटेबल हक्का नूडल्स  | Vegetable Hakka Noodles | Sanjeev Kapoor Khazana

वेजीटेबल हक्का नूडल्स | Vegetable Hakka Noodles | Sanjeev Kapoor Khazana



Do you know how to make the perfect Vegetable Hakka Noodles? Try this recipe and find out how easy and quick it is to make noodles at home!

VEGETABLE HAKKA NOODLES

Ingredients

1 medium carrot, cut into strips
1 medium green capsicum, cut into strips
¼ small cabbage, shredded
¼ small red cabbage shredded
6-8 French beans, diagonally sliced
1-2 spring onion with greens, sliced
2 cups boiled noodles
1-2 tbsps oil
1 tbsp chopped garlic
1 medium onion, sliced
Salt to taste
1 tsp soy sauce
1 tsp red chilli sauce
1 tsp vinegar

Method

1. Heat oil in a non-stick wok. Add garlic and onion and sauté for 30 seconds.
2. Add carrot, capsicum, cabbage, red cabbage, French beans and salt, toss, cover and cook for 1-2 minutes.
3. Take noodles in a bowl. Add soy sauce, red chilli sauce, vinegar and salt and mix well.
4. Add prepared noodles gradually to cooked vegetables and toss to mix. Switch off heat, add spring onion with greens and mix well.
5. Serve hot.

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आलू मटर पुलाव | Aloo Matar Pulao  |  Sanjeev Kapoor Khazana

आलू मटर पुलाव | Aloo Matar Pulao | Sanjeev Kapoor Khazana



Enjoy this quick and tempting aloo matar pulao for a hearty lunch or dinner.

ALOO MATAR PULAO

Ingredients

2 medium potatoes, cut into 1 inch pieces
¾ cup shelled green peas
1½ cups Basmati rice, soaked for 20 minutes and drained
2 tbsps ghee
4-5 black peppercorns
3-4 cloves
2 bay leaves
1 medium onion, thinly sliced
¾ cup shelled green peas
Salt to taste
1 tbsp biryani masala
½ tsp garam masala powder
2 tbsps chopped fresh coriander leaves
2 tbsps chopped fresh mint leaves
Fresh coriander sprig for garnish
Raita to serve

Method

1. Heat ghee in a pressure cooker. Add black peppercorns, cloves and bay leaves and sauté till fragrant.
2. Add onion and sauté till golden brown. Add green peas, potatoes, salt, biryani masala and sauté for 1-2 minutes.
3. Add 3½ cups water, mix and bring to a boil. Add garam masala powder, 1 tbsp coriander leaves and 1 tbsp mint leaves and mix well.
4. Add soaked rice, mix and cook under pressure on medium heat for 4 whistles. Switch the heat off and allow the pressure to reduce completely.
5. Open the cooker, add remaining coriander leaves and remaining mint leaves and gently mix.
6. Transfer on a serving plate, garnish with coriander sprig and serve hot with raita.

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