Tag Archives: india food

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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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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Ghevar | घेवर  | Diwali Special | Sanjeev Kapoor Khazana

Ghevar | घेवर | Diwali Special | Sanjeev Kapoor Khazana

Like other tradiitonal Diwali customs, Ghevar can also be counted as one of them.

GHEVAR

Ingredients

1¾ cups refined flour (maida)
3 tbsps ghee + for deep frying
3-4 ice cubes
1 tbsp corn flour
¼ tsp baking soda
2 cups sugar
1 tbsp milk
A large pinch of saffron
¼ tsp green cardamom powder
Rabdi to serve
10-12 pistachios, blanched, peeled and slivered
Dried rose petals for garnish
Slivered almonds for garnish
Silver warq for garnish

Method

1. In a large bowl, add 3 tbsps ghee and ice cubes and mix for 4-5 minutes using your hand till the mixture becomes pale and fluffy.
2. Add flour in the same bowl, add corn flour and baking soda and mix well. Add 1 cup water little by little, mixing continuously till a lump free batter is formed. Add 2 cups of water little at a time, mixing continuously till a smooth batter of dropping consistency is formed.
3. To make the sugar syrup, heat sugar and 1 cup water in a deep non-stick pan, and cook till the sugar dissolves.
4. Add milk and discard the scum occasionally. Add saffron and green cardamom powder and mix well. Cook till the syrup reaches one string consistency.
5. Heat sufficient ghee in 2 deep non-stick pans. Place a ring mould in the centre of one pan and let the other pan be on low heat.
6. Drop batter in a thin stream in the centre, fry for a few seconds and start dropping the batter again in the same way. Using a skewer, make a hole in the centre and repeat the same process for 3-4 more times, making a hole in the centre after every addition.
7. Occasionally add ghee on top of the ghevar from the other pan. Drain on a cooling rack.
8. Drizzle the prepared sugar syrup on top. Spread rabdi on top. Sprinkle slivered pistachios and dried rose petals. Sprinkle slivered almonds on top and garnish with silver warq.

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Tomato Rice | Cooksmart | Sanjeev Kapoor Khazana

Tomato Rice | Cooksmart | Sanjeev Kapoor Khazana

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.

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बेसन करेला | Besan Karela | Sanjeev Kapoor Khazana

बेसन करेला | Besan Karela | Sanjeev Kapoor Khazana

BESAN KARELA
This bitter gourd recipe is absolutely delicious and quick to make!

Ingredients

300 grams bitter gourd (karela)
Salt to taste
½ tsp turmeric powder
1 medium onion
2 green chillies
2 tbsps oil
1 tsp cumin seeds
¼ tsp carom seeds (ajwain)
½ tsp red chilli powder
¼ tsp turmeric powder
2 tbsps Tata Sampann Fine Besan
¼ tsp dry mango powder (amchur)
1 tsp coriander powder
½ tsp cumin powder
A pinch of sugar
4 tbsps chopped fresh coriander leaves

Method

1. Lightly peel the bitter gourd, trim both ends, cut in half and discard the seeds. Slice each half and transfer into a bowl.
2. Add salt and turmeric powder and mix and set aside for 5-10 minutes.
3. Meanwhile, slice onion and chop green chillies and set aside until use.
4. Place the bitter gourd slices in a muslin cloth and gently squeeze out the excess water from bitter gourd and set aside.
5. Heat oil in a non-stick pan, add cumin seeds and let them change colour.
6. Add green chillies and sliced onion and sauté till translucent. Add carom seeds and sauté for 1-2 minutes.
7. Add bitter gourd and sauté for 1 minute. Add red chilli powder and turmeric powder remaining and mix well.
8. Add Tata Sampann Fine Besan, mix and sauté for 1-2 minutes. Add dry mango powder, salt, coriander powder, cumin powder, sugar and 2 tbsps coriander leaves, mix and sauté for 1-2 minutes.
9. Sprinkle ¼ cup water, mix, cook on medium heat for 6-8 minutes. Add remaining coriander leaves, mix and take the pan off the heat.
10. Transfer besan karela into serving bowl and serve hot.

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Jalebi | जलेबी | Sanjeev Kapoor Khazana

Jalebi | जलेबी | Sanjeev Kapoor Khazana

You will not want to step out of your house for Jalebi after this perfect, easy and delicious recipe.

JALEBI

Ingredients

1 ½ cups + ¼ cup refined flour (maida)
2 cups sugar
1 tbsp milk
A large pinch of saffron
A pinch of green cardamom powder
Ghee for deep frying

Method

1. Place 1½ cups refined flour in a bowl, add 1½ cups water and beat with hand for 15-20 minutes to make a light smooth batter. Cover the bowl and keep in a warm place to ferment for 12 hours.
2. Cook the sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, add milk, mix well and bring it to boil. Discard the scum.
3. Add saffron, green cardamom powder and mix well. Cook till the sugar syrup reaches one string consistency.
4. Add the remaining flour in the fermented batter and mix well.
5. Heat sufficient ghee in a kadai. Pour the fermented jalebi batter in jalebi cloth and pipe the spirals in moderately hot ghee and deep fry till crisp.
6. Dunk in sugar syrup and set aside for 5-10 minutes. Remove from the sugar syrup and serve warm.

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