Tag Archives: foodie

Broccoli Tandoori Makhani Recipe | ब्रॉकली तंदूरी मखनी | Chef Sanjyot Keer

Broccoli Tandoori Makhani Recipe | ब्रॉकली तंदूरी मखनी | Chef Sanjyot Keer

Written recipe for Broccoli tandoori makhani

Prep time: 20 mins
cooking time: 30 mins
serves: 4

Grilled broccoli
Ingredients:
• Broccoli florets 2 cups
• Water for blanching
• Mustard oil 1 tbsp
• Red chilli powder 1 tbsp
• Coriander powder 1 tbsp
• Turmeric powder 1/4th tsp
• Black salt 1 tsp
• Amchur powder 1 tsp
• Jeera powder 1 tsp
• Garam masala 1 tsp
• Ginger garlic paste
• Thick curd ½ cup
• Salt to taste
Method:
• Blanch the broccoli florets in a boiling water for 2 minutes, immediately dip into ice cold water.
• In a mixing bowl add mustard oil, powdered spices, ginger garlic paste, thick curd and salt to taste, whisk well and add the blanched broccoli and coat it well with the marinade. Marinate it for 15 minutes.
• Heat oil in a grill pan or a normal pan, cook the marinated broccoli on medium flame from all sides.

Makhani gravy
Ingredients:
• Freshly prepared Grilled broccoli
• Butter 1 tsp
• Jeera 1 tsp
• Onion 1 medium size
• Ginger ½ inch
• Garlic 3-4 cloves
• Kashmiri red chillies 2 nos.
• Cashew nuts 1/4th cup
• Tomatoes 3-4 medium size
• Salt to taste
• Coriander powder 1 tsp
• Red chilli powder 1 tsp
• Garam masala ½ tsp + ½ tsp
• Water 200 ml
• Butter 1 tbsp + oil 1 tsp
• Ginger 1 inch (juliennes)
• Kasuri methi 1 tsp
• Honey 1 tsp
• Fresh cream 3 tbsp
• Fresh coriander 1 tbsp
• Live charcoal + ghee
Method:
• Heat butter in a wok, add jeera and sauté for few seconds, add onions, ginger, garlic and kashmiri red chillies, cashew nuts, tomatoes and sauté for a minute, add salt, red chilli powder, coriander powder and garam masala, sauté for a minute.
• Add water, cover and cook for 6-7 minutes. Cool down to room temperature and grind well.
• Heat oil and butter in a wok, add ginger and the gravy cook for a minute and add the tandoori broccoli, add salt and ½ tsp garam masala, kasuri methi, honey and fresh cream, cook for 2 minutes, add freshly chopped coriander.
• Place a live charcoal in the centre and add few drops of ghee, cover and smoke for 5-6 minutes.
• Serve hot with roti or paratha of your choice.

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Ratlami Sev | Sanjeev Kapoor Khazana

Ratlami Sev | Sanjeev Kapoor Khazana

This lip-smacking and spicy sev recipe is the perfect accompaniment with a nice warm cup of masala chai.
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Veg Sandwich | वेज सैंडविच | Sanjeev Kapoor Khazana

Veg Sandwich | वेज सैंडविच | Sanjeev Kapoor Khazana

Veg Sandwich with exotic veggies, cheese and spicy chutney is going to be your next favorite snack.

VEG SANDWICH

Ingredients

¼ large English cucumber
1 medium tomato
¼ medium purple cabbage
1 medium potato, boiled and peeled
4 slices of brown breads
Butter for applying
Tata Sampann Spicy Tomato Chutney as required
A few leaves of romaine lettuce
Chaat masala for sprinkling
2 cheese slices
Cherry tomatoes to serve
Tomato ketchup to serve

Method

1. Slice cucumber, tomato and cut roundels of purple cabbage. Transfer them on a plate. Slice potato and set aside.
2. Take 2 slices of brown bread and apply butter on each and spread it evenly.
3. Add Tata Sampann Spicy Tomato Chutney and spread it evenly on both slices of bread.
4. Tear and place a few romaine lettuce leaves on the bread slices, place sliced boiled potatoes, sprinkle a little chaat masala and place cucumber slices, tomato slices, and sprinkle a little chaat masala.
5. Place the purple cabbage roundels and place cheese slice on each bread.
6. Apply butter and Tata Sampann Spicy Tomato Chutney on the remaining slices of bread slices. Place them on top of the prepared sandwiches.
7. Trim the edges and discard them. Cut the sandwiches in half.
8. Serve immediately with romaine lettuce leaves, cherry tomatoes and tomato ketchup.

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आलू प्याज़ की सब्ज़ी  | Aloo Pyaz Ki Sabzi  | Sanjeev Kapoor Khazana

आलू प्याज़ की सब्ज़ी | Aloo Pyaz Ki Sabzi | Sanjeev Kapoor Khazana

An easy and effortless sabzi with the most basic ingredients. You can pair it with phulkas, paranthas or serve it with dal-chawal.

ALOO PYAZ KI SABZI

Ingredients

6-8 par-boiled potatoes, peeled and halved
6-7 small onions, quartered
1 cup onion paste
4 tbsps coconut oil
1 tsp cumin seeds
¼ tsp asafoetida (hing)
1 bay leaf
2-3 green chillies, slit
6-8 black peppercorns
1 tsp coarsely crushed ginger-garlic
1½ cups fresh tomato puree
Salt to taste
¾ tsp red chilli powder
½ tsp turmeric powder
1 tsp coriander powder
½ tsp garam masala powder
¼ cup whisked yogurt
2 tbsps chopped fresh coriander leaves
Fresh coriander sprigs for garnish

Method

1. Heat 2 tbsps coconut oil in a non-stick pan. Add potatoes, mix and cook till they turn golden brown. Transfer them on a plate.
2. Add the onions and sauté till they turn golden brown.
3. Heat remaining coconut oil in the same pan. Add cumin seeds, asafoetida, bay leaf, green chillies and black peppercorns and sauté for a minute.
4. Add onion paste, mix and cook till the oil separates. Add crushed ginger-garlic and sauté for 1-2 minutes.
5. Add tomato puree and salt and mix well. Cover and cook for 3-4 minutes.
6. Add red chilli powder, turmeric powder, coriander powder and garam masala powder and mix well.
7. Add yogurt, mix, cover and cook for 3-4 minutes.
8. Add the sautéed potatoes and onions along with coriander leaves and mix well. Cover and cook for 2-3 minutes.
9. Switch the heat off and transfer the aloo pyaz ki sabzi into serving bowls and garnish with coriander sprigs. Serve hot.

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आलू कोफ़्ता करी | Aloo Kofta Curry  | Sanjeev Kapoor Khazana

आलू कोफ़्ता करी | Aloo Kofta Curry | Sanjeev Kapoor Khazana

Move over the paneer and ghia kofte and try this superb aloo kofte with a fabulous gravy. Share your reviews with us in the comments.

ALOO KOFTA CURRY

Ingredients

3 medium potatoes, boiled, peeled and grated
½ cup grated cottage cheese
½ cup grated processed cheese
Salt to taste
½ tsp coriander powder
½ tsp chaat masala + sprinkle
¼ tsp green cardamom powder
4 tbsps chopped fresh coriander
2-3 tbsps cornflour
2 tbsps + 2 tsps oil + to deep fry
½ inch cinnamon stick
1 bay leaf
½ tsp cumin seeds
3 medium onions, roughly chopped
10-12 cashew nuts
2 large tomatoes, roughly chopped
2 green chillies, roughly chopped
½ inch ginger, roughly chopped
5-6 garlic cloves
½ tsp red chilli powder
½ tsp coriander powder
A pinch of turmeric powder
A pinch of dried fenugreek leaves (kasuri methi) powder
½ tsp Tata Sampann Garam Masala
2 tsps fresh cream
Coriander sprig for garnish

Method

1. Mix potatoes, cottage cheese, processed cheese, salt, coriander powder, chaat masala, half the green cardamom powder and half the coriander in a bowl.
2. Add cornflour and mix well.
3. Heat sufficient oil in a kadai. Grease palms with little oil and divide the mixture into 12 equal portions. Roll the prepared koftas in cornflour and deep fry on medium heat till golden brown and crisp.
4. Drain on an absorbent paper and set aside.
5. For the gravy, heat 2 tbsps oil in a deep nonstick pan. Add cinnamon, bay leaf and cumin seeds and sauté till fragrant.
6. Add onions and sauté till translucent. Add cashewnuts, tomatoes, green chillies, salt and mix well.
7. Add ginger, garlic and sauté for a minute. Add1 cup water and mix well. Cover and cook on medium heat for 5 minutes.
8. Transfer in a bowl and allow to cool. Discard the bay leaf, transfer in a blender jar, add ½ cup water and blend to coarse paste.
9. Heat 2 tsps oil in the same pan. Add red chilli powder, coriander powder, turmeric powder and salt and mix well.
10. Add the ground paste, ½ cup water and mix well. Cover and cook for 5-7 minutes.
11. Add ½ cup water, remaining coriander, kasuri methi powder and remaining green cardamom powder, Tata Sampann Garam Masala and mix well. Cover and cook for 2 minutes more.
12. Add fresh cream and mix well.
13. Transfer the gravy in serving bowl, place the prepared koftas on top.
14. Drizzle some fresh cream and serve hot garnished with coriander sprig.

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Soya Chunks Manchurian | Sanjeev Kapoor Khazana

Soya Chunks Manchurian | Sanjeev Kapoor Khazana

A twist to the regular manchurian recipe by using protein rich soya chunks. This recipe is a must try !

SOYA CHUNKS MANCHURIAN

Ingredients

2 cups soya nuggets
3 tablespoons cornflour
½ teaspoon paprika
Black pepper powder to taste
2 tablespoons oil
1 tablespoon finely chopped garlic
½ tablespoon finely chopped ginger
2 teaspoons soy sauce
1 tablespoon red chilli sauce
3-4 spring onion bulbs, sliced
1 tablespoon cornflour slurry
1 small green capsicum, cut into thin strips
1 small red capsicum, cut into triangles
1 small yellow capsicum, cut into triangles
1 small onion, cut into cubes and layers separated
1 teaspoon lemon juice
Salt to taste
1 teaspoon finely chopped spring onion greens + for garnishing

Method

1. Soak soya nuggets in sufficient warm water for 10-15 minutes. Squeeze out excess water and put the nuggets in another bowl.
2. Add cornflour, paprika and pepper powder and mix well.
3. Heat 1 tablespoon oil in a non-stick pan. Add nuggets and fry for 2 minutes. Remove from heat and set aside.
4. Heat remaining oil in another non-stick pan. Add garlic and ginger, mix and sauté for a minute.
5. Add soy sauce and chilli sauce and mix well. Add spring onion bulbs, mix and cook for a minute.
6. Add cornflour slurry and mix. Add some water and mix.
7. Add green, red and yellow capsicum, onion and mix well. Add fried nuggets, mix and cook for 1-2 minutes.
8. Add lemon juice and mix well. Add spring onion greens and toss well.
9. Garnish with spring onion greens and serve hot.

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बंगाली थाली | Bengali Thali | Great Indian Thali | Sanjeev Kapoor Khazana

बंगाली थाली | Bengali Thali | Great Indian Thali | Sanjeev Kapoor Khazana

The beauty of India is its cultural diversity & the distinct food varieties. Seeking this into consideration we had presented a galore of regional thalis.

This time, the #BengaliThali is all set to take the centre stage & present its most appetising dishes for you. Needless to say that Bengalis have a soft corner for fish & rice, also inevitably possess a sweet tooth. Additionally, it is interesting to note that a Bengali meal is a multi-course tradition. This entails the fact that the food is been served course wise customarily in a specific pattern. This is alike the prevalent service ‘a’ la russe’ style of the French cuisine.

So, join us as we present some of the most treasured dishes of the very tasteful & comforting #BengaliThali

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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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Delhi Wali Khasta Kachori Recipe | Chef Sanjyot Keer

Delhi Wali Khasta Kachori Recipe | Chef Sanjyot Keer

Full recipe of Delhi wali khasta kachori

Prep time: 1 hour
Cooking time: 1 hour
Serves: 8

For making the kachori dough
Ingredients:
• Wheat flour 2 cups
• Salt to taste
• Ajwain 1 tsp
• Ghee 4 tsp
• Water as required
Methods:
• Add the wheat flour in a mixing bowl, further add salt, Ajwain and ghee, mix and combine the ingredients very well,
*Tip for making a crispy kachori: when you press the flour in hand it should hold the shape, this process in Indian culinary is known as moyan (मोयन).
• Add water as required to knead a semi stiff dough, cover it with a damp cloth and rest it for at least 30 minutes.
• After the rest knead once again and further divide it in small equal dough balls, cover this too with a damp cloth and rest it for a while.

For making the kachori
Ingredients:
• Moong dal ½ cup
• Water to soak
• Oil 3 tbsp
• Besan 4 tbsp
• Saunf 1 tbsp
• Coriander seeds 1 tbsp
• Black peppercorns 4-5 nos.
• Red chilli powder 1 tbsp
• Turmeric powder ½ tsp
• Coriander powder 1 tbsp
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Hing 1 tsp + water 1 tbsp
• Aamchur powder 1 tsp
• Black salt 1 tsp
• Freshly prepared Kachori dough balls
• Oil for frying
Methods:
• Wash the moong dal thoroughly and soak it in fresh water for minimum 4-5 hours, drain the excess water and transfer it to a grinding jar, grind it coarsely use water if required.
• Next, set a pan on medium heat, add oil and besan and cook the besan for 1-2 minutes, further add saunf, coriander seeds, black pepper corns, red chilli powder, turmeric powder, coriander powder, garam masala and kasuri methi, mix well and dd the grounded moong dal, mix and cook until the water evaporates from the moong dal.
• Further add hing and water mixture, aamchur powder and black salt, mix well and cook for 1-2 minutes. Take it off from the flame and cool down to room temperature. As it cools down, shape the mixture to small size balls.
• Take the dough balls and make a cavity by shaping it into small bowl size, keeping the centre bit thicker than the sides, place the mixture balls and seal the dough balls by joining the sides together.
• Next, flatten the dough balls with hands into a semi thick disk, ensuring it doesn’t tear off. Make as many kachori you wish to.
• Set oil in a wok and deep fry them them on low heat for 10-12 minutes or until crisp and golden brown. Do not over crowd the pan while frying.
• Your hot khasta delhi wali kachori is ready to be served, break these kachori and place it in a bowl and top it with the tari wale aloo and also pair these up with some chutney of your choice.

For tari wale aloo
Ingredients:
• Oil 1 tbsp
• Jeera 1 tsp
• Coriander seeds 1 tsp
• Black peppercorns 1 tsp
• Whole dry chillies 2-3 nos.
• Hing 1 tbsp + water 2 tbsp
• Red chilli powder 1 tsp
• Coriander powder 1 tsp
• Tomatoes 2-3 medium size (chopped)
• Potatoes 4-5 medium size (boiled)
• Water 500 ml
• Salt to taste
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Fresh coriander leaves 1 tbsp (chopped)
Methods:
• Set a pan on medium heat, add oil, jeera, coriander seeds, black peppercorns and whole dry chillies, sauté them for a minute.
• Next, add hing and water mixture and sauté it for half a minute, further add red chilli powder and coriander powder and sauté that too for a minute.
• Add tomatoes and cook for 5-7 minutes and mash the tomatoes with the spatula, further add boiled potatoes, and mix it well, keep the potatoes a little chunkier.
• Add water, salt to taste, garam masala and kasuri methi, mix well and cook for 5-7 minutes.
• Add some freshly chopped coriander leaves and mix well, your tari wale aloo is ready to be served along with the khasta kachori.

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