Tag Archives: foodie

Veg Cooker Pulao Recipe | वेज कुकर पुलाओ | Chef Sanjyot Keer



Written recipe for Veg cooker pulav

Prep time: 10 mins
Cooking time: 25 mins
Serves: 6

Ingredients:
• Basmati rice 1 cup
• Oil 1 tbsp
• Jeera 1 tsp
• Green cardamom 2 nos.
• Black cardamom 1 nos.
• Cinnamon stick 1 inch
• Black peppercorn 3-4 nos.
• Cloves 3-4 nos.
• Bay leaf 1-2 nos.
• Onion 2 medium size (sliced)
• Ginger garlic paste 1 tbsp
• Green chillies 1-2 nos.
• Turmeric powder 1/4th tsp
• Red chilli powder 1 tbsp
• Coriander powder 1 tbsp
• Tomatoes 2 medium size (chopped)
• Salt to taste
• Carrot ½ cup
• Potatoes 2 medium size
• Green peas 1/4th cup
• Soya chunks 1 cup (cooked)
• Water 1 ½ cup
• Fresh coriander 1 tbsp (chopped)
• Lemon wedges 2 nos.
Method:
• Rinse the raw rice thoroughly with fresh water and clean until the water is clear when rice is soaked.
• Heat oil in a cooker, add the whole dried spices and sauté once, add onions and cook until translucent.
• Add ginger garlic paste and green chillies, sauté for a minute, add the powdered spices and sauté for a minute.
• Add tomatoes and salt, cook until they are mushy, add carrots, potatoes, green peas and soya chunks, cook for 2-3 minutes.
• Add water and bring it to a boil, add the soaked rice, fresh coriander, lemon wedges and garam masala, give it a nice stir. Pressure cook for 1 whistle on medium flame. Switch off the flame and let the cooker depressurize naturally to open the lid.
• Mix once again very gently, serve hot with chilled vegetable raita or any raita of your choice.

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Chilli Garlic Shrimps | Cooksmart | Sanjeev Kapoor Khazana



CHILLI GARLIC SHRIMPS – (Serves – 4)

Ingredients

4 tbsps sweet red chilli sauce
2 tsps crushed red chillies
12-15 garlic cloves
8-12 shrimps, shelled and deveined with tails intact
2 tsps grated lemon rind
12-15 fresh coriander sprigs
2-3 fresh parsley sprigs
Juice of 1 lemon
Salt to taste
4 tbsps extra virgin olive oil + for shallow-frying
4-5 Iceberg lettuce leaves
4-5 rocket leaves

Method

1. Crush garlic cloves and place in a bowl. Add chilli sauce, crushed red chillies and lemon rind.
2. Roughly chop coriander sprigs and add. Roughly chop parsley sprigs and add alongwith lemon juice, salt, 4 tbsps olive oil and shrimps. Mix well.
3. Heat olive oil in a non-stick pan. Place the shrimps on it and shallow-fry till evenly done from both sides and the shrimps are cooked.
4. Tear lettuce leaves and rocket leaves and place into the bowl which had the shrimps. Mix well.
5. Prepare a bed of the salad leaves on a serving platter. Place the shrimps on top and serve hot.

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Ratatouille | Sanjeev Kapoor Khazana



Layers of fresh vegetable roundels on a bed of tangy tomato sauce. A popular recipe from the French cuisine.

RATATOUILLE

Ingredients

1 medium green zucchini
1 medium yellow zucchini
2 medium long brinjals
3 medium tomatoes
2 tablespoons olive oil + as required
1 tablespoon finely chopped garlic
1 large onion, finely chopped
1 tablespoon finely chopped celery
2 medium carrots, cut into cubes
2 sprigs fresh thyme
2 tablespoons butter
1 cup fresh tomato puree
1 medium yellow capsicum
1 medium red capsicum
4-5 fresh basil leaves
Salt to taste
1 teaspoon red chilli flakes
Crushed black peppercorns to taste
1 bay leaf

Method

1. Heat 2 tablespoons olive oil in a deep non-stick pan. Add garlic and sauté till lightly browned.
2. Add onion, mix and sauté till translucent. Add celery and mix. Add carrots and mix well.
3. Add thyme leaves and butter, mix well and cook for 2 minutes. Add tomato puree, stir and bring to a boil.
4. Add yellow and red capsicum and mix. Add torn basil leaves and mix well.
5. Add salt, chilli flakes, crushed peppercorns and bay leaf, mix well and cook till the vegetables soften.
6. Discard the bay leaf, add some water and blend well. Remove from heat and set aside.
7. Preheat oven to 180º C.
8. Slice green and yellow zucchini and brinjal and soak them in water. Slice tomatoes and set aside.
9. Spread the cooked mixture in a glass baking dish. Top with alternative rows of zucchini, brinjal and tomato slices. Pour some olive oil.
10. Put the dish in the preheated oven and bake for 8-10 minutes.
11. Serve hot.

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ਡੋਡਾ ਬਰਫੀ | Dodha Burfi | Sanjeev Kapoor Khazana



A beautiful milk and sprouted wheat flour which is delicately sweetened and topped with nuts.

DODHA BURFI

Ingredients

1 litre full-fat buffalo milk
2½ tbsps sprouted wheat flour (ankurit gehu ka atta)
A large pinch of powdered alum (phitkari)
¾ cup sugar
2 tbsps chopped almonds + for sprinkling
2 tbsps chopped cashew nuts + for sprinkling
10-12 pistachios, blanched, peeled and slivered + for sprinkling
1 tbsp glucose syrup
Silver varq for garnish

Method

1. Bring milk to a boil in a non-stick pan, stirring in between.
2. Add the sprouted wheat flour, mix and continue to stir for 5 minutes. Add alum, mix and cook till most of the moisture evaporates and a solid mass remains, stirring continuously.
3. Add sugar, mix and continuous stir till the sugar melts and the mixture turns golden brown.
4. Add almonds, cashew nuts, pistachios and glucose syrup and mix well. Continuously stir for 1 minute.
5. Transfer the mixture into a greased burfi tray and spread it evenly. Flatten the top, sprinkle almonds, cashew nuts and pistachios. Gently press and keep aside till the burfi is ¾ set.
6. Cut the burfi into squares and apply silver varq on top. Set the burfi aside to set completely.
7. De-mould and arrange on a serving plate. Serve.

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मालवणी थाळी | Malvani Thali | Great Indian Thali | Sanjeev Kapoor Khazana



It is not wrong when one says that the cuisine of Malvan is full of gems! A bountiful cuisine made of dishes that are rustic, comforting, delicious & a khazana of the coastal yield. Here’s presenting the grand #MalvaniThali – the next big thing from the #GreatIndianThali series. From the simple yet delectable Fish Fry and the soul-cooling Solkadi to the lovely Kishmoor & much more – these coastal dishes are simply going to blow your mind. Flavours, textures & aromas – all on point! You’re in for a delightful feast entwined with the flavours of the sea. So what are you waiting for? Dive right in!

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Aloo Corn Frankie Recipe | आलू कॉर्न फ्रैंकी | Chef Sanjyot Keer



Full recipe for Aloo corn Frankie

Prep time: 45 mins
Cooking time: 30 mins
Serves: 6

For Frankie rotis
Ingredients:
• Refined flour 1 ½ cup
• Salt ½ tsp
• Water as required
• Oil 1 tsp
Method:
• In a mixing bowl add the refined flour and salt, mix well and add water to knead a soft and a stretchy dough.
• Incorporate the oil and knead the dough to get more smooth texture.
• Apply oil to prevent the dough surface from drying.
• Cover it with a damp cloth and rest it for ½ an hour.
• Knead the dough once again and shape it into roundels.
• Flatten the dough balls for making chapattis.
• Half Cook the chapatti until brown spots appear. You can keep half cooked chapatti according to your consumption.

For making aloo corn filling
Ingredients:
• Oil 1 tbsp
• Onions 1 medium size (chopped)
• Ginger garlic paste 1 tbsp
• Green chillies 1 tbsp (chopped)
• Capsicum 1 medium size (chopped)
• Ketchup 2 tbsp
• Red chilly sauce 1 tbsp
• Red chilly powder 1 tbsp
• Coriander powder 1 tbsp
• Turmeric powder ½ tsp
• Aamchur powder ½ tsp
• Garam masala ½ tsp
• Potatoes 3-4 medium size (boiled & mashed)
• Sweet corn 1 cup
• Salt to taste
• Fresh coriander 2 tbsp

Method:
• Heat oil in a wok, add onions, ginger garlic paste and green chillies, sauté until onions are translucent.
• Add chopped capsicum, ketchup, reed chilly sauce and powdered spices, cook for ½ a minute.
• Add the boiled & mashed potatoes, sweet corn and salt to taste, mix well and cook for 2-3 minutes.
• Add freshly chopped coriander leaves and mix well.

Assembly:
Ingredients:
• Butter
• Half cooked frankie roti
• Aloo corn Filling
• Chopped onions
• Frankie masala
• Chilly vinegar
• Processed cheese

Method:
• Cook the half-cooked Frankie rotis by applying butter on both the sides before serving.
• Apply the hot aloo corn filling on the cooked roti.
• Add some chopped onions, sprinkle some Frankie masala and chilly vinegar.
• Grate some processed cheese, roll the roti and your good to go.

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Matar Paneer | मटर पनीर | Langar Special | Sanjeev Kapoor Khazana



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Dahi Bhalle Recipe | Chef Sanjyot Keer | Your Food Lab



Written recipe for Dahi bhalle

Rest time: 5 hours
Prep time: 10 mins
Cooking time: 30 mins
Serves: 6

For soaked wadas
Ingredients:
• Urad dal 1 cup (washed)
• Water to soak
• Moong dal ½ cup (washed)
• Jeera (cumin seeds) 1 tsp
• Green chillies 1-2 nos. (chopped)
• Ginger 1 tsp (grated)
• Raisins 1/4th cup
• Oil for frying
• Luke warm water for soaking
• Salt to taste
• Hing 1 tsp
Methods:
• Soak the urad dal and moong dal separately in fresh water for at least 5 hours or overnight.
• Drain the excess water of both, moong dal and urad dal and grind them separately in a mixer grinder to make a smooth paste, do add little water if required.
• Add both the dal paste in the same mixing bowl and whisk them well for 8-10 minutes use only one direction for whisking, whisk until the mixture fluffs up. Check by taking a spoon if its stuck to the spoon its ready for the next step, make sure its not pouring in consistency.
• Add jeera, green chillies, ginger and raisins, mix and fold gently.
• Set a wok or a deep pan filled with oil on medium high heat for deep frying the wadas, dip your hands in cold water, scoop and shape the dal mixture in small roundels and drop it in hot oil carefully.
• While frying gently keep pouring the hot oil with the spatula so the wadas fluff up. Take out the wadas and soak them in Luke warm water.
• Pour Luke warm water in a big bowl for soaking, add salt and hing, mix well and transfer the fried wadas in water to soak.
• Take out the soaked wadas and squeeze out excess water with light hands without damaging the wadas. Keep aside and assemble when about to eat.

Seasoned curd
Ingredients:
• Curd 2 cups
• Black Salt ½ tsp
• Powdered sugar 1/4th cup or as per taste
Methods:
• Strain curd with the help of sieve and add black salt and powdered sugar and mix well. Keep aside for later use.

Assembly
Ingredients: (make sure the chutney and the curd is chilled enough)
• Soaked wadas
• Seasoned curd
• Jeera powder
• Red chilli powder
• Black salt
• Tamarind chutney
• Mint chutney
• Soaked boondi
• Pomegranate seeds
Methods:
• Place the soaked wadas in a serving platter and pour the seasoned curd on every wadas evenly, sprinkle some jeera powder, red chilli powder, black salt all over the wadas, pour tamarind chutney and mint chutney, top it with some soaked boondis and some pomegranate seeds.
• Your dahi bhalle is ready to be served, serve it chilled.

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Muradabadi Dal | Sanjeev Kapoor Khazana



The popular dal from Muradabad needs no introduction.

MURADABADI DAL

Ingredients

1 cup Tata Sampann Moong Dal
Salt to taste
½ tsp asafoetida (hing)
¼ cup butter, cut into small cubes
Black salt to taste
Roasted cumin powder for sprinkling
3-4 green chillies, chopped
4 tsps freshly chopped coriander leaves
Green chutney for drizzling
Ginger strips for garnish
Red chilli powder for sprinkling

Method

1. Take Tata Sampann Moong Dal in a bowl, add sufficient water and soak it for 2-3 hours and drain.
2. In a pressure cooker, add 3 cups of water, drained moong dal, salt, hing and mix well.
3. Cook for 3 whistles on high heat, reduce the heat and cook on low heat for 15 minutes. Allow the pressure to be released completely.
4. Open the lid and cook for at least 10-15 minutes or till there is a thick layer of cream like formation on top of the dal. Take it off the heat.
5. For one portion, add 1 tsp butter in the serving bowl, pour over the dal on top.
6. Sprinkle black salt, roasted cumin powder, a few green chillies, 1 tsp chopped coriander, and drizzle a little green chutney.
7. Add a few ginger strips and sprinkle a little red chilli powder. Top it with a cube of butter and serve hot.

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