Tag Archives: healthy challenge

दूधी मुठिया | Doodhi Muthiya | Sanjeev Kapoor Khazana

दूधी मुठिया | Doodhi Muthiya | Sanjeev Kapoor Khazana

Food & Drinks, , , , , , , , , , , , , , , , , , , , , , ,



A super healthy twist to the regular muthiyas! Filled with the nutrients of doodhi (bottle gourd) and loaded with flavours! A must have for sure!

DOODHI MUTHIYA

Ingredients

1 medium bottle gourd (doodhi)
1 tbsp green chilli-ginger paste
1 tbsp yogurt
1 tsp sugar
1 tbsp lemon juice
Salt to taste
2-3 tbsps gram flour
2-3 tbsps whole wheat flour
2 tbsps oil + for greasing
1 teaspoon mustard seeds
2 tbsps white sesame seeds
¼ tsp asafoetida
8-10 curry leaves

Method

1. Heat some water in a deep non-stick pan. Place a steamer on top, cover and bring water to boil.
2. Take bottle gourd in a bowl. Add green chilli-ginger paste, yogurt, sugar and lemon juice and mix. Add salt and mix well.
3. Add gram flour and wheat flour and mix till well combined. Add 1 tbsp oil and mix well.
4. Divide the mixture into equal portions and shape them into 1 inch thick cylinders. These are muthiyas.
5. Grease the steamer with some oil, place muthiyas, cover and steam till done. Transfer on the worktop and cool. Cut into ½ inch pieces.
6. Heat 2 tbsps oil in a non-stick pan. Add mustard seeds, sesame seeds, asafoetida and curry leaves and sauté till sesame seeds turn light golden.
7. Add steamed muthiya pieces, toss and cook till light golden.
8. Serve hot.

Click to Subscribe:
For more recipes :
To get recipes on your Google or Alexa devices, click here :
Best cooked in Wonderchef Kitchenware.
Buy Now on :
Facebook :
Twitter :

#SanjeevKapoor #DoodhiMuthiya

source

Eggless Choco Coffee Cake | Cooksmart | Sanjeev Kapoor Khazana

Eggless Choco Coffee Cake | Cooksmart | Sanjeev Kapoor Khazana

Food & Drinks, , , , , , , , , , , , , , , , , , ,

This fantastic cake is made with cocoa powder and instant coffee but no eggs

EGGLESS CHOCO COFFEE CAKE

Ingredients

⅔ cup cocoa powder
1½ tsps instant coffee powder
2¼ cups refined flour (maida)
1½ tsps baking soda
1½ cups sugar
¾ cup vegetable oil + to grease
¾ tsp salt
¾ tsp vanilla essence
1½ cups milk
1½ tbsps vinegar

Method

1. Preheat oven to 180° C.
2. Sieve cocoa powder into a bowl. Sieve coffee powder, baking soda and refined flour into the same bowl and mix well.
3. Add sugar, oil, salt and vanilla essence and mix well. Add milk and mix. And vinegar and mix with a hand blender.
4. Grease a non-stick spring-bottom cake tin. Pour the batter into it and bake in the preheated oven for 35-40 minutes.
5. Cool slightly, slice and serve warm or cold.

Click to Subscribe:
Best cooked in Wonderchef Kitchenware. Buy Now on :
Facebook :
Twitter :

#sanjeevkapoor

source

Tomato Rice | Cooksmart | Sanjeev Kapoor Khazana

Tomato Rice | Cooksmart | Sanjeev Kapoor Khazana

Food & Drinks, , , , , , , , , , , , , , , , , , , ,

Cooked rice mixed with flavourful tomato chutney

TOMATO RICE – (Serves – 4)

Ingredients

3-4 medium tomatoes, finely chopped
3 cups cooked rice
1 tbsp desi ghee
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp poppy seeds (khuskhus)
2 tsps roasted chana dal (daalia)
2 dried red chillies
¼ tsp asafoetida
1 tsp mustard seeds
12-15 curry leaves
¼ tsp turmeric powder
Salt to taste

Method

1. Heat ghee in a non-stick pan.
2. Dry roast cumin seeds, coriander seeds, poppy seeds and chana dal in another non-stick pan. Roughly chop red chillies, remove the seeds and add to the pan and continue to roast till fragrant.
3. Add asafoetida and mustard seeds to the ghee and let the seeds splutter. Add curry leaves and sauté till leaves turn crisp.
4. Add tomatoes, mix well, cover and cook till tomatoes turn soft and pulpy.
5. Switch off heat from under the 2nd pan, cool down the roasted ingredients to room temperature and grind to a fine powder.
6. Add turmeric powder and 3 tbsps ground powder to the tomato mixture. Mix well and cook for 2 minutes.
7. Add rice, switch off heat and mix well. Add salt, 3 tsps ground powder and mix well. You can store the remaining powder in an airtight container.
8. Transfer the prepared rice onto a serving dish and serve hot.

Click to Subscribe:
Best cooked in Wonderchef Kitchenware. Buy Now on :
Wonderchef Kitchenware:
Facebook :
Twitter :

source

Badami Rava Burfi | Cooksmart | Sanjeev Kapoor Khazana

Badami Rava Burfi | Cooksmart | Sanjeev Kapoor Khazana

Food & Drinks, , , , , , , , , , , , , , , , , , , , , ,

Rava adds wholesomeness to this almond burfi

BADAMI RAVA BURFI

Ingredients

½ cup roasted almonds, crushed
1 cup semolina (rava)
2¼ cups milk
¼ cup ghee
A few saffron strands
1¼ cups sugar
2 tbsps slivered almonds

Method

1. Heat milk in one pan. Heat ghee in a non-stick pan. Add rava to the ghee and saute till slightly browned.
2. Add saffron to the milk and stir.
3. Add hot milk and sugar to the rava, mix well and cook. Add roasted crushed almonds and mix and continue to cook till the mixture begins to leave the sides of the pan.
4. Put the mixture into a greased aluminium tray and spread evenly. Set aside to cool and set.
5. Sprinkle slivered almonds on top and press slightly.
6. Chill in the refrigerator or 1-1½ hours. Cut into squares or diamonds and serve.

Click to Subscribe:
Best cooked in Wonderchef Kitchenware. Buy Now on :
Facebook :
Twitter :

#sanjeevkapoor

source

Pani Puri | Sanjeev Kapoor Khazana

Pani Puri | Sanjeev Kapoor Khazana

Food & Drinks, , , , , , , , , , , , , , , , , , , , , , , ,

Panipuri is a common street snack in several regions of the Indian subcontinent. It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water (commonly known as imli pani), tamarind chutney, chili, chaat masala, potato, onion or

PANI PURI

Ingredients

Puris as required
4 medium potatoes, boiled and peeled
1½ cups moong sprouts, blanched
1 teaspoon roasted cumin powder
1 teaspoon chaat masala + for sprinkling
1 teaspoon red chilli powder
Black salt to taste
Salt to taste
½ cup salted boondi
2 cups ragda
Fried papdis as required
Sev for sprinkling
Imli chutney
1 cup tamarind (imli), soaked in warm water for 30 minutes
1 cup deseeded dates, soaked in warm water for 30 minutes
¼ cup melted jaggery
1 teaspoon roasted cumin powder
1½ teaspoons red chilli powder
Salt to taste
Pudine ka pani
1 small bunch fresh mint leaves (pudina)
½ small bunch fresh coriander leaves
4-5 green chillies
Salt to taste
2 teaspoons roasted cumin powder
2 teaspoons chaat masala
Black salt to taste
2 tablespoons pani puri masala
Juice of 1 lemon
Ice cubes as required

Method

1. To prepare imli chutney, drain the excess water from tamarind and dates.
2. Strain the tamarind in a bowl and squeeze to get the pulp.
3. Grind dates alongwith some water into a smooth and thick puree.
4. Add the date puree, melted jaggery, cumin powder, chilli powder and salt to the tamarind pulp and mix. Add 1 cup water and mix well.
5. To prepare pudine ka pani, separate the mint leaves from the sprigs.
6. Blend together coriander sprigs, mint leaves and broken green chillies alongwith some water into a smooth mixture. Transfer in a bowl.
7. Add salt, cumin powder, chaat masala, black salt, pani puri masala, lemon juice and 4 cups water to the ground mint leaves mixture and mix well. Add few ice cubes and mix well.
8. Mash the potatoes in another bowl. Add moong sprouts and mix. Add cumin powder, 1 teaspoon chaat masala, chilli powder, black salt and salt and mix well.
9. Add salted boondi to pudine ka pani and mix well.
10. Crack the top of each puri, put some radga, potato-moong mixture, pour some imli chutney and pudine ka pani and serve immediately.
11. To prepare sukka puri, put some potato-moong mixture on fried puris, sprinkle some salt, chaat masala, black salt and sev on top and serve immediately.

#sanjeevkapoor

source

Dahi Bhalle | Cooksmart | Sanjeev Kapoor Khazana

Dahi Bhalle | Cooksmart | Sanjeev Kapoor Khazana

Food & Drinks, , , , , , , , , , , , , , , , , , , , , , ,

An extremely popular Delhi street food, it is also included in every special occasion menu

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.

#sanjeevkapoor

source