Tag Archives: foodie

Schezwan Cheese Chilli Sandwich Recipe | शेज़वान चीज़ चिल्ली सैंडविच | Your Food Lab



Written recipe for Schezwan cheese chilli sandwich

Prep time: 15 mins
Cooking time: 10 mins
Serves: 4

For making green sandwich chutney
Ingredients:
• Fresh coriander leaves 2 cups
• Garlic cloves 3-4 nos.
• Ginger 1 inch
• Green chillies 4-5 nos.
• Curry leaves 8-10 nos.
• Lemon juice 1 tbsp
• Chaat masala 1 tbsp
• Salt to taste
• Water as required
Methods:
• in a grinding jar add all the ingredients in order and grind to a smooth paste, adjust the consistency by adding water.
• Your green sandwich chutney is ready to be used, store it in fridge for 3-4 days.

For filling
Ingredients:
• Onions 1 cup (chopped)
• Capsicum 1 cup (chopped)
• Sweet corn ½ cup
• Spring onions 1/4th cup (chopped)
• Salt to taste
• Black pepper powder a pinch
• Schezwan sauce ½ cup
• Processed cheese 1 cup or 200 gm (grated)
Methods:
• In a mixing bowl add all the veggies in order, salt & pepper as per taste, Schezwan sauce and cheese, mix well and keep aside for later use.

Assembly and toasting of sandwich
Ingredients:
• Bread slices as required
• Schezwan cheese chilli filling
• Butter as required
• Sandwich green chutney as required
Methods:
• Spread a layer of butter and green chutney on both the slices, place a spoonful of mixture on one slice and spread it evenly, close it with another bread slice, facing the chutney side in and spread little butter on top.
• Set a pan on medium heat, and toast the sandwich from both the sides by applying butter until crisp and golden brown, apply little pressure while toasting.
• Your Schezwan cheese chilli sandwich is ready to be served, cut into triangles or squares as you wish and serve them hot with ketchup or any dip of your choice, you can also serve potato chips on side.

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पंजाबी थाली | Punjabi Thali | Great Indian Thali | Sanjeev Kapoor Khazana



The #GreatIndianThali brings the most awaited thali of all times – the grand #PunjabiThali – flavours from the rustic pinds of Punjab! There’s no person in the world who doesn’t adore the authentic food of North India, its soothing aroma & the perfect balance of flavours in it. Die-hard foodies, Punjabis define the real art of cooking (without considering calories!). They take immense pride in the fact that every dish of theirs is loaded with desi ghee. Kyun ki ghee ke bina inka khana adhura hai! That’s what pyaar is all about, for them.
Shuruaat kijiye masaledaar paneer tikke ke saath aur khatam kijiye garma-garam gajrele aur thandi-thandi lassi ke saath. Bas itna hi nahi aur bhi dher saari kamaal ki recipes hain! Video dekhiye, banaiye aur maze lijiye. Burrraaaaahhhhhh!

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देहाती चिकन | Dehati Chicken | Sanjeev Kapoor Khazana



A village style rustic chicken dish that tastes phenomenal and the best part is, it is very easy to make!

DEHATI CHICKEN

Ingredients

750 grams chicken, cut into 2 inch pieces
2 tbsps mustard oil
1 tsp cumin seeds
4-5 black peppercorns
3-4 green cardamoms
½ inch cinnamon stick
1 bay leaf
2-3 green chillies, slit
6-8 garlic cloves
2 large onions, chopped
1 large tomato, chopped
Salt to taste
2 tsps red chilli powder
½ tsp turmeric powder
2 tsps coriander powder
1 tsp dry mango powder (amchur)
½ cup yogurt
1 tbsp chicken masala
1 tbsp lemon juice
Fresh coriander sprig for garnish
Parantha to serve
Onion rings to serve
Lemon wedges to serve

Method

1. Heat mustard oil in a kadai, add cumin seeds, black peppercorns, green cardamoms, cinnamon stick, bay leaf, green chillies and garlic cloves and sauté for 1 minute.
2. Add onions and mix and sauté till golden brown. Add tomato and salt and mix well.
3. Reduce the heat and cook for 3-4 minutes or till the tomato turns soft and pulpy.
4. Add red chilli powder, turmeric powder, coriander powder and dry mango powder and sauté for a minute. Cover and cook for 3-4 minutes or till the oil separates.
5. Add ¼ cup water, mix and cook for 1 minute. Add yogurt and stir well and cook for 1-2 minutes.
6. Add chicken, adjust salt and chicken masala and mix, cover and cook for 15-20 minutes.
7. Switch the heat off, add lemon juice and take the kadai off the heat. Transfer the gravy into a serving bowl.
8. Garnish with coriander sprig and serve hot with parantha, onion rings and lemon wedges.

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



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Masala Paneer Hot Dog Recipe | मसाला पनीर हॉट डॉग | Chef Sanjyot Keer



Full recipe for Masala paneer hot dog

Prep time: 15 minutes
Cooking time: 20 minutes
Serves- 4

For the paneer filling
Ingredients:
• Oil 1 tbsp
• Jeera (cumin seeds) 1 tsp
• Ginger garlic paste 1 tbsp
• Green chillies 2 nos. (chopped)
• Onion 3 medium sized (chopped)
• Capsicum 1 medium sized (chopped)
• Turmeric powder ½ tsp
• Red chilli powder 1 tbsp
• Coriander powder 1 tbsp
• Pav bhaji masala 1 tsp
• Tomatoes 3 medium sized (chopped)
• Salt to taste
• Ketchup 1 tbsp
• Red chilli sauce 1 tbsp
• Paneer 250 gm
• Garam masala a pinch
• Fresh coriander 1 tbsp
• Hot dog buns 6 nos.
For toasting
• Butter 1 tbsp
• Pav bhaji masala a pinch
• Fresh coriander 1 tbsp

Method:
• In a wok heat oil, add jeera, ginger garlic paste and chopped green chillies and sauté for a minute.
• Add chopped onions and sauté until they are translucent.
• Add capsicum and sauté for 1-2 minute.
• Add the turmeric powder, red chilli powder, coriander powder and pav bhaji masala and sauté for another 1-2 minutes.
• Add tomatoes, salt, ketchup & red chilli sauce and cook for 3-4 minutes.
• Add the paneer, garam masala and cook for 3-4 minutes, finish with some freshly chopped coriander leaves.
• Take a hot dog bun and make a slit in the centre, fill the cavity with the paneer mixture.
• Heat butter in a pan add pav bhaji masala and freshly chopped coriander leaves. Toast the hot dogs for a minute on both the sides.
• Top it with some mayonnaise sauce and your good to go.

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Besan Barfi | बेसन बर्फी | Sanjeev Kapoor Khazana



Festive season has started and we have got you the perfect festive sweet for you to make, besan ki barfi with loads of desi ghee, nuts and more!

BESAN BARFI

Ingredients

½ cup ghee
1 cup Tata Sampann Fine Besan
½ cup sugar
½ tsp green cardamom powder
8-10 pistachios, blanched, peeled and slivered

Method

1. Heat ghee in a non-stick deep pan, let it melt. Add Tata Sampann Fine Besan and mix well. Sauté till the colour changes and the mixture is fragrant.
2. Meanwhile, add sugar and ¼ cup water in a non-stick deep pan, place it on heat and let the sugar melt. Bring the mixture to a multi string consistency.
3. Take both the pans off the heat. Add green cardamom powder in the sugar syrup.
4. Add the sugar syrup into the besan mixture and mix till well combined. Place it back on the heat. Continuously keep mixing for a minute on low heat.
5. Transfer the prepared mixture into a greased burfi tray and spread it evenly. Sprinkle pistachio slivers and gently press it.
6. Set aside for 5 minutes. Cut into desired shape and set aside for 15-20 minutes.

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Indian Style Macaroni Recipe| इंडियन स्टाइल मैकरोन |Chef Sanjyot Keer

Indian Style Macaroni Recipe| इंडियन स्टाइल मैकरोन |Chef Sanjyot Keer

Written recipe for Indian style Macaroni

Prep time: 10 mins
Cooking time: 25 mins
Serves: 4

Ingredients:
• Boiling water
• Macaroni 1 cup (uncooked)
• Salt to taste
• Oil 1 tbsp
• Jeera 1 tsp
• Ginger garlic paste 1 tbsp
• Green chillies 1-2 nos. (chopped)
• Onion 2 medium size (chopped)
• Tomato 2-3 medium size (chopped)
• Salt to taste
• Red chili powder 1 tbsp
• Coriander powder 1 tbsp
• Garam masala 1 tsp
• Amchur powder 1 tsp
• Tomato ketchup 2 tbsp
• Carrots 1/4th cup
• French beans 1/4th cup
• Sweet corn 1/4th cup
• Green peas 1/4th cup
• Water as required
• Fresh cream 2 tbsp
• Processed cheese 50 gm
• Fresh coriander 1 tbsp

Method:
• Boil water in a wok, add salt, oil, water and uncooked macaroni, cook for 6-7 minutes or until al dente. Strain the pasta and add 1 tsp oil, coat the pasta well to avoid it from sticking.
• Heat oil in a wok, add jeera and allow it to splutter, add ginger garlic paste and green chillies, sauté for a minute.
• Add onions and cook until translucent, add tomatoes and salt to taste, cook until tomatoes are mushy.
• Add coriander powder, garam masala, amchur powder and tomato ketchup, cook for 2-3 minutes.
• Add the veggies and cook for 4-5 minutes.
• Add water as required, bring to a boil and lower the flame.
• Add fresh cream, grate processed cheese and cook for a minute, add the boiled macaroni, mix well and stir and cook for 2 minutes.
• Add freshly hopped coriander leaves and serve hot.

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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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Chicken 65 | चिकन ६५ |  Sanjeev Kapoor Khazana

Chicken 65 | चिकन ६५ | Sanjeev Kapoor Khazana

CHICKEN 65

Ingredients

300 boneless chicken legs, cut into 1 inch pieces
¼ cup yogurt
2½ ginger-garlic paste
3 tsps Tata Sampann Chicken Masala
Salt to taste
Crushed black peppercorns to taste
6-8 + ¼ cup curry leaves
¼ lemon
1½ tbsps red chilli paste
1½ tbsps oil + for deep frying
¼ cup rice flour
1½ tbsps refined flour (maida)
3-4 green chillies, slit
1½ tbsps chopped garlic
Lemon wedges to serve

Method

1. Take chicken into a bowl. Add yogurt, ginger-garlic paste, Tata Sampann Chicken Masala, salt, crushed black peppercorn.
2. Finely chop 6-8 curry leaves and add into the chicken mixture. Squeeze lemon into it and add red chilli paste and mix till well coated. Marinate in the refrigerator for 25-30 minutes.
3. Heat sufficient oil in a kadai.
4. Add rice flour and refined flour in the marinated chicken mixture. Mix well.
5. Drop the chicken pieces into the hot oil and deep fry till crisp. Drain on an absorbent paper.
6. Heat 1½ tbsps oil in a non-stick wok, add green chillies, garlic and remaining curry leaves and sauté for a few seconds. Add fried chicken pieces and toss well. Take the pan off the heat.
7. Transfer onto a serving plate and serve hot with lemon wedges.

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