Tag Archives: How to cook

SUPERHERO BURGERS ft Blogilates – NERDY NUMMIES



Today I made two different superhero burgers with my friend Cassey Ho in celebration of the new Batman vs Superman movie coming out! One is a Vegan Black Bean Burger and the other is a Cinnamon Burger. I really enjoy making nerdy themed goodies and decorating them. I’m not a pro, but I love baking as a hobby. Please let me know what kind of treat you would like me to make next.

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THE THINGS YOU WILL NEED:
Cassey’s Black Bean Burger
* (1) Cup Black Beans:
* (6) Tablespoons Panko Bread Crumbs:
* (1) Teaspoon Ground Cumin:
* (2) Pinches Chili Powder:
* (1) Clove of Garlic Minced
* (2) Tablespoons Chopped Fresh Cilantro
* (1/2) Cup Diced Red Bell Pepper
* (4) Teaspoons Fresh Lime Juice
* Salt & Pepper to taste:

Ro’s CinnaBurger
* (1/2) Teaspoon Onion Powder:
* (1/2) Teaspoon Garlic Powder:
* (1) Teaspoon Cinnamon:
* (1) Teaspoon Worcestershire Sauce:
* (1/2) Teaspoon Cayenne Pepper:
* (1/2) Teaspoon Pepper:
* (1/2) Teaspoon Salt:
* (1) Egg
* (1) Pound Ground Beef

BIG THANK YOU
Monstercat Media for the song “Pump It”

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Pani Puri Recipe | पानी पूरी | Chef Sanjyot Keer



Written recipe for Pani puri

Prep time: 30 mins
Cooking time: 1 hour
Serves:

For making puris
Ingredients:
• Wheat flour 1 cup
• Suji (semolina) 1/4th cup
• Salt 1/4th tsp
• Water as required
• Oil for frying
Method:
• In a mixing bowl add wheat flour, suji and salt, mix well and add water and knead a tight dough. Cover it with a damp cloth and rest it for 15 minutes. Knead once again after resting.
• Divide the dough into small equal dough balls, roll into thin chapati without applying any oil or dry flour.
• Cut into coin size with the help of a cookie cutter or a bottle lid. Make as many as you want.
• Set oil on medium heat in a wok and fry the small puri by gently pressing them down so it can fluff up, fry on both the sides until golden brown.re move it on a absorbent paper and keep aside for later use.

For making sweet chutney
Ingredients:
• Water 1.5 litre
• Tamarind 250 gm
• Jaggery 400 gm
• Red chilli 1 tbsp
• Dry ginger powder 1 tbsp
• Jeera powder 1 tbsp
• Salt to taste
Method:
• Set a wok on medium heat, add all the ingredients and mix well, cook and reduce till half.
• Strain the chutney with a help of a sieve, cool down to room temperature and keep aside for later use.

For making pani puri pani
Ingredients:
• Fresh mint leaves 2 cups
• Fresh coriander 1 cup
• Green chillies 6-8 nos.
• Ginger 1 inch
• Jaggery 1/4th cup
• Pani puri masala 2 tbsp
• Roasted jeera powder 1 tbsp
• Black salt 1/4th tsp
• Cloves powder 1/4th tsp
• Cinnamon powder ½ tsp
• Tamarind pulp 1/4th cup
• Salt to taste
• Water 1 litre + 1.5 litre
• Lemon juice 2 nos.
Method:
• Add all the ingredients in the grinding jar, grind well and add 1 litre water, transfer to big bowl and further add 1.5 litre water, lemon juice, mix well and refrigerate until chill.
• Strain the pani through a sieve and set aside.

Assembly
Ingredients:
• Puri
• Pani
• Sweet chutney
• Soaked boondi
Method:
• Crack the top of the puris with thumb and stuff the cavity with soaked boondi add a dash of sweet chutney and a spoonful of pani serve it immediately.
• You can skip sweet chutney according to your pallet.
• You can also stuff it with some boiled and mashed potatoes mixed with red chilli and cumin powder
• Serve them immediately as you make or else it will turn soggy.

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Gajrela Recipe | Gajar Ka Halwa recipe | Chef Sanjyot Keer



Punjabi style Gajar ka halwa , just how it’s made at my home

Written recipe for Gajrela

Prep time: 15 mins
Cooking time: 1.5 hours
Serves: 12

Ingredients:
• Carrots 1 kg
• Ghee 1 tbsp + 2 tbsp
• Cashew nuts 50 gm
• Almonds 50 gm (slivers)
• Pistachios 50 gm (chopped)
• Milk 2 litres
• Sugar 300 gm
• Cardamom powder 2 tsp
• Raisins 30 gm
Methods:
• Peel the carrots and grate it, use a bigger hole grater.
• Set a pan on medium heat, add 1 tbsp ghee and nuts, roast the nuts until golden brown.
• Set a deep base heavy bottom pan on medium heat and add milk, bring the milk to a boil while keep stirring in intervals.
• Add the grated carrots and continue to cook on medium heat while keep stirring.
• cook on medium low heat until the milk has reduced and the mixture is thickened, this cooking process may take somewhere about 45-50 mins.
• Add sugar and cardamom powder and mix well, stir and cook for another 12-15 minutes, add 2 tbsp ghee and cook for another 5-7 minutes. Stir continuously at this stage as there is no liquid and there are chances to burn.
• Add the roasted nuts and raisins, stir and mix well adding of nuts and raisins is optional but it elevates the flavour.
• Your Gajrela also known as Gajar ka halwa is ready to be served, serve this delectable sweet by garnishing it with chopped nuts.

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Kadai Paneer Recipe | Chef Sanjyot Keer



Written recipe Kadhai paneer recipe

Prep time: 15 mins
Cooking time: 30 mins
Serves: 6

For kadhai masala
Ingredients:
• Whole spices:
1. Whole Kashmiri red chilli 1 no.
2. Black peppercorns 4-5 nos.
3. Saunf 1 tsp
4. Coriander seeds 1 tbsp
5. Jeera 1 tsp
Methods:
• Set a pan on medium heat, add all the whole spices and dry roast it for 1-2 minutes or until fragrant.
• Cool it down and transfer it to a grinding jar, grind it coarsely. Keep aside for later use.

For kadhai paneer
Ingredients:
• Ghee 3 tbsp
• Whole Dry red chillies 1-2 nos.
• Jeera 1 tsp
• Coriander seeds
• Tomatoes 6 medium size (chopped)
• Salt to taste
• Garlic cloves 7-8 nos.
• Ginger 1 inch (juliennes)
• Freshly prepared Kadhai masala 1 tbsp
• Red chilli powder 1 tsp
• Capsicum 2 medium size (diced)
• Tomato 2 medium size (diced)
• Onion 2 medium size (diced)
• Paneer 250 gm (cubes)
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Fresh coriander leaves 1 tbsp (chopped)
Methods:
• Set a wok or pan on medium heat, add ghee, whole red chillies, jeera and coriander seeds, sauté them for 1-2 minutes.
• Add the tomatoes and salt, and stir & cook until the tomatoes are mushy, further add garlic cloves, ginger and continue to cook for 2-3 minutes.
• Add the kadhai masala and the red chilli powder, cook until the oil separates.
• Further add capsicum, tomatoes and onions, mix well and do not cook for long a to keep the veggies a little crunchy.
• Further add paneer cubes and mix gently with light hands without breaking the paneer, and cook it for another 2-3 minutes, check for seasoning and add salt accordingly.
• Add garam masala, kasuri methi and freshly chopped coriander leaves, mix well and your kadhai paneer is ready to be served, serve hot with paratha or naan or roti of your choice.

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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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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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Shahi Tukda Recipe | शाही टुकड़ा | Chef Sanjyot Keer



Full recipe for Shahi tukda

Prep time: 20 mins
Cooking time: 1.5 hours
Serves: 6-8

For making Shahi tukda masala
Ingredients:
• Almonds ¼ cup
• Green cardamom 3-4 no. (skinless)
• Black cardamom 1 no. (skinless)
• Black peppercorns 3-4 no.
• Fennel seeds 1 tbsp
Method:
• Grind all the ingredients well in a grinder, Shahi tukda masala is ready, it can be stored in fridge in an airtight container.

For making rabari
Ingredients:
• Full fat milk 1.5 litre
• Sugar 3 tbsp
• Shahi tukda masala 2 tbsp
Method:
• In a heavy bottom pan, bring the milk to a boil. Lower the heat and stir continuously so to prevent the milk to stick to the bottom of the pan.
• Once the layer of the cream starts to form, start collecting the cream on the edges of the pan.
• Scrape of the cream layer stuck on the edges and repeat the process until the milk reduces to 1/3rd.
• Add sugar, and cook for 7-8 minutes while stirring.
• Add the Shahi tukda masala and stir well.
• Cool down the rabari and refrigerate it before serving.

For making chashni
Ingredients:
• Sugar 1 cup
• Water 1 cup
• Saffron strands 12-15
• Cardamom powder a pinch
Method:
• Let the sugar dissolve.
• Add the saffron strands and cardamom powder.
• Cook the syrup and bring it to one string consistency.
• Cool down the syrup to Luke warm temperature.

For making shahi tukda
Ingredients:
• Brown bread slices 8-10
• Ghee for frying
Method:
• Cut the brown bread slices into four triangles.
• In a pan heat ghee to shallow fry the bread triangles on both the sides until crisp and golden brown.
• Drain excess ghee and cool down the fried breads.

Assembly
• Coat the fried bread triangles with the sugar syrup.
• Top it up with the chilled rabari and finish it by sprinkling Shahi tukda masala, few almonds and pistachios slivers and some dried rose petals (optional).

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Khasta Samosa Recipe with imli Aur pyaaz ki chutney | Chef Sanjyot Keer



Written recipe for Khasta samosa with imli aur pyaaz ki chutney

Prep time: 1 hour
Cooking time: 30 mins
Serves: 6

For making samosa dough
Ingredients:
• Refined flour 2 cups
• Salt 1 tsp
• Ajwain 1 tsp
• Ghee 4 tsp
• Water as required
Methods:
• Add the refined flour in a mixing bowl, further add salt, Ajwain and ghee, mix and combine the ingredients very well.
*Tip for making a crispy samosa layer: 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. Meanwhile you can make the potato filling.
• Do knead it once after the rest and divide into equal size dough balls.

For potato filling
Ingredients:
• Ghee 2 tbsp
• Jeera 1 tsp
• Hing (asafoetida) 1 tsp
• Saunf 1 tbsp
• Ginger garlic paste 1 tbsp
• Potatoes 5-6 medium size (boiled)
• Red chilli powder 1 tbsp
• Coriander powder 1 tbsp
• Green chillies 1-2 nos. (chopped)
• Salt to taste
• Green peas ½ cup
• Jeera powder 1 tsp
• Black salt ½ tsp
• Anardana powder 1 tbsp
• Amchur powder ½ tsp
• Fresh coriander leaves 1 tbsp (chopped)
Methods:
• Set a pan on medium heat, add ghee, jeera, hing and saunf, sauté it for a minute, further add ginger garlic paste and continue to sauté for a minute.
• Add the boiled potatoes and mash it with spoon, don’t mash it completely, keep little potato chunkier.
• Further add red chilli powder, coriander powder, chopped green chillies and salt to taste, mix and cook, further add green peas, mix and cook until the moisture in potatoes evaporates, this will take about 5-6 minutes.
• Add jeera powder, black salt, anardana powder, amchur powder and freshly chopped coriander leaves, mix well and cook for another 2-3 minutes. keep aside the filling and allow it to cool down.

To make samosa:
Ingredients:
• Samosa dough
• Potato filling
• Oil for frying
Methods:
• To make samosa, flatten the dough balls with rolling pin in a thin chapati, divide in two halves by cutting it from the centre, take the first half of the chapati fold it to make a cone shape, apply water on the edges to seal it properly, (please refer the video for better understanding).
• Fill the cone shape cavity with the potato mixture, fill it nicely do not leave any gap, stretch the unfolded side, apply some water on the edge and seal it to make samosa.
• Make as many samosas you wish to, and rest them for 10-15 minutes before frying.
• Set a wok filled with oil on medium heat, deep fry the samosa until they turn crisp and golden brown.
• Your hot and crispy samosa are ready to be eaten, serve with imli pyaaz ki chutney or mint chutney or any dip of your choice.

For imli pyaaz ki chutney
Ingredients:
• Tamarind (imli) 1 cup
• Boiling water 500ml
• Salt 2 tsp
• Red chilli powder 1 tbsp
• Black salt ½ tsp
• Ginger powder 1 tbsp
• Jeera powder 1 tbsp
• Sugar 1/4th cup
Methods:
• Soak the imli in boiling water for at least 2 hours.
• Transfer the soaked imli in grinding jar, add salt, red chilli powder, black salt, ginger powder, jeera powder and sugar, grind it well to a fine puree.
• Strain the tamarind puree through a sieve, your imli ki chutney is ready, you can store them in freezer for up to 60 days.
• Serve this along with hot and crispy samosa by adding little water and some chopped onions before serving, you can adjust the quantity of water according to your preference.

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