Tag Archives: Indian cuisine

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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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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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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Veg Peri Peri Sandwich Recipe | Chef Sanjyot Keer | Your Food Lab



Written recipe for Veg peri peri sandwich

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

For peri peri mix
Ingredients:
• Red chilli powder 1 tbsp
• Garlic powder 1 tsp
• Black salt 1 tsp
• Powdered sugar 1 tsp
• Cinnamon powder ½ tsp
• Dried Oregano 1 tsp
• Ginger powder 1 tsp
Method:
• Mix all the spices, it can be stored in jar keeping it in a cool, dry and hygienic place.

To make peri peri mayonnaise and coleslaw
Ingredients:
• Mayonnaise / hung curd 1 cup
• Peri peri mix 3 tbsp
• Cabbage ½ cup (grated)
• Carrot ½ cup (grated)
Methods:
• In a bowl add the mayonnaise and peri peri mix, mix well to make peri peri mayonnaise, divide the mayonnaise in two equal portions, keeping one half for next step of mixing and other half to spread over bread slices while making sandwich.
• Add cabbage and carrot and mix it with the first half of the peri peri mayonnaise to prepare peri peri coleslaw.

To make sandwich
Ingredients:
• Sandwich bread as required
• Butter as required
• Peri peri coleslaw as required
• Potatoes as required (boiled & grated)
• Peri peri mix as required
• Onions as required (sliced)
• Tomatoes as required (sliced)
• Capsicum as required (sliced)
• Peri peri mayonnaise (reserved) as required
• Processed cheese as required
Methods:
• Take one bread slice and spread butter evenly, spread a spoonful of freshly prepared peri peri coleslaw, add the grated boiled potatoes on top of the coleslaw, sprinkle some peri peri masala, top it with some onions, tomatoes, capsicum and sprinkle some more peri peri spice mix.
• On another bread slice, spread butter evenly and spread some peri peri mayonnaise evenly, close it by placing the butter and mayonnaise side facing in or down. Press it gently with hands.
• Your veg peri peri sandwich is ready to be served, cut into as many pieces as you wish 2,4,6 or 9 and grate some cheese over it for extra taste, you can skip it if you don’t have, you can also prefer to add it as a filling and toast it both the sides until crisp and golden brown.

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Ras Malai Recipe | रस मलाई | Chef Sanjyot Keer

Ras Malai Recipe | रस मलाई | Chef Sanjyot Keer

This Diwali treat your taste buds by trying the most yummiest, softest Ras Malai ever!!

We wish you guys a very happy Diwali. May your life be full of sparkles, colours & good food. Love you guys 🙂

– Chef Sanjyot Keer and team Your Food Lab

Full recipe for Ras malai

Rest time: 4 hours
Prep time: 45 mins
Cooking time: 1 hour
Serves: 10

For flavoured milk
Ingredients:
• Milk 1.5 litre
• Almonds 2 tbsp (slivers)
• Pistachio 2 tbsp (slivers)
• Cardamom powder 1 tsp
• Sugar 1 cup
• Saffron strands 15-20 nos.
Methods:
• Set a heavy bottom deep pan on medium low heat, add milk and keep stirring in between with light hands bring it to a boil, add almonds, pistachio, cardamom powder, sugar and saffron strands, you can adjust the quantity of sugar according to your palate.
• Mix well and cook on low flame for 15-20 minutes while stirring in intervals. The milk by now has been reduced a little bit, take it from the flame and cool down to room temperature.

For chena
Ingredients:
• Milk 2 litre (full fat)
• Vinegar 1 tsp
• Corn flour 1 tsp
Methods:
• Set a heavy bottom deep pan on medium heat and add milk, its recommended to use full fat milk for better results, bring the milk to a boil while keep stirring in intervals.
• Once the milk has boiled switch off the flame wait for few minutes and add vinegar, keep stirring as now the milk has start to curdle, add ice cubes to stop further cooking, immediately strain the excess whey.
• Pass the curdled milk through a muslin cloth and drain the excess whey, wash it with cold water thoroughly, and squeeze out the excess moisture, transfer this to a mixing bowl and knead the chena (curdled milk) until smooth consistency is achieved. Make sure you don’t squeeze it hard as the chena has to be little moist.
• Add cornflour and mix it again, make sure the chena is not dry, you can add little water if required.

For making rasmalai
Ingredients:
• Water 1.5 litre
• Sugar 1.5 cup
• Freshly prepared flavoured milk
• Freshly prepared chena
• Almonds (slivers)
• Pistachios (slivers)
• Saffron strands as required
Methods:
• Shape the freshly made chena into a big size dough ball and divide in two equal parts and further roll into cylindrical shape, further divide it in equal balls, shape those balls in to flat tikki.
• Set a deep pan on medium heat, add water and sugar and let the sugar dissolve completely and it starts boiling.
• Add the chena tikki to boiling sugar syrup, do not over crowd the pan, cover and cook for 10-12 minutes on high flame, the chena tikkis has now doubled in size, switch of the flame & further rest the tikkis in the sugar syrup for 10-15 minutes, squeeze out excess sugar syrup from chena tikki and immediately dip into freshly prepared flavoured milk.
• Set it the rasmalai into the fridge for at least 3-4 hours so that the chena absorbs all the milk till the centre. Garnish it few almonds, pistachios and saffron strands.
• Your rasmalais are ready to be served, this royal delicacy taste better when they are served chilled.

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Veg Fried Rice Recipe | Restaurant Style Quick Recipe | Chef Sanjyot Keer

Veg Fried Rice Recipe | Restaurant Style Quick Recipe | Chef Sanjyot Keer

Written recipe for Veg fried rice

Prep time: 1 hour
Cooking time: 20 mins
Serves: 6

For boiling rice
Ingredients:
• Rice 500 gm
• Water to soak
• Water for cooking rice (3X of rice)
• Salt to taste
• Oil 1 tbsp
Methods:
• Wash the rice to remove excess starch and soak it in fresh water for at least 15 minutes.
• Set water to boil in a pot, add salt to taste, oil and the soaked rice, stir and cook until rice is cooked 80-90 percent. This will take about 8-10 minutes.
• Transfer the cooked rice in a sieve or a colander so to drain the extra water. Keep aside to make fried rice.

For making fried rice:
Ingredients:
• Oil 3 tbsp
• Spring onion bulbs 1/4th cup (chopped)
• Ginger garlic paste 1 tbsp
• Spring onion greens 1/4th cup (chopped)
• Green chilli paste 1 tbsp
• Veggies:
1. Carrots 1/3rd cup (chopped)
2. Cabbage 1 cup (chopped)
3. Capsicum 1/3rd cup (chopped)
4. French beans 1/4th cup (chopped)
• Sugar 1 tsp
• Paneer 150 gm (small dices)
• Soy sauce 1 tbsp
• Red chilli sauce 1 tbsp
• Salt & pepper to taste
• Vinegar 1 tsp
• Spring onion greens for garnish (chopped)
Methods:
• Set a pan on high heat, add oil, spring onion bulbs and ginger garlic paste, sauté for a minute.
• Add spring onion greens, green chillies, veggies and sugar, mix well and sauté for a 2-3 minutes on high flame.
• Add paneer and mix gently, sauté it for a minute.
• Add soy sauce, red chilli sauce and salt & pepper to taste, mix and cook high heat for a minute.
• Add the cooked rice, mix gently and cook for another 2 minutes.
• Add vinegar and some freshly chopped Spring onion greens, mix and toss well, your restaurant style veg fried rice is ready to be served, serve hot with schezwan sauce on side.

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Malai Kofta Recipe | मलाई कोफ्ता रेसिपी | Chef Sanjyot Keer

Malai Kofta Recipe | मलाई कोफ्ता रेसिपी | Chef Sanjyot Keer

Written recipe for Malai kofta

Prep time: 25 mins
Cooking time: 30 mins
Serves: 4

For making onion tomato puree
Ingredients:
• Ghee 1 tbsp
• Onions 3-4 medium size (sliced)
• Garlic cloves 8-10 nos.
• Ginger 1 inch
• Green chillies 1-2 nos.
• Tomatoes 2 medium size (roughly chopped)
• Cashew nuts 8-10 nos.
• Water 200 ml
Methods:
• Set a deep pan or a wok on medium flame, add ghee and onions, cook the onions until its golden brown.
• Add garlic cloves, ginger and green chillies, and sauté for a minute.
• Add tomatoes, cashew nuts and cook for 2-3 minutes.
• Add water, cover and cook for 4-5 minutes, switch off the flame and cool down to room temperature, transfer it to a grinding jar and grind to fine puree, strain and keep aside for later use.

For making kofta balls
Ingredients:
• Boiled potatoes 4-5 medium size
• Paneer ½ cup (grated)
• Corn starch 2 tbsp
• Salt to taste
• Red chilli powder 1 tsp
• Coriander powder 1 tsp
• Anardana powder 1 tbsp
• Garam masala ½ tsp
• Refined flour (maida) for coating
• Oil for frying
Methods:
• Grate the boiled potatoes and add them in the mixing bowl, further add paneer, corn starch, salt and powdered spices, mix and combine well.
• Take a spoonful of mixture and shape into small roundels, coat it with dry refined flour and dust ff excess flour.
• Set a pan filled with oil on medium heat, deep fry these balls until golden brown in colour, remove it on ab absorbent paper and keep aside for later use.

For making the final gravy
Ingredients:
• Ghee 1 tbsp
• Turmeric powder 1/4th tsp
• Coriander powder 1 tbsp
• Red chilli powder 1 tbsp
• Strained tomato onion puree
• Fresh cream ½ cup
• Kasuri methi 1 tsp
• Garam masala ½ tsp
• Kofta balls
• Fresh coriander leaves 1 tbsp (chopped)
Methods:
• Set a pan on medium heat, add ghee, turmeric powder, red chilli powder and coriander powder, add the strained tomato onion pure, add salt, stir and cook well for 4-5 minutes.
• Add fresh cream, kasuri methi and garam masala, stir and cook for another 2-3 minutes, add the fried kofta balls and stir gently without damaging the delicate kofta balls.
• Continue to cook further for 2-3 minutes and add freshly chopped coriander leaves.
• Your malai kofta is ready to be served, serve hot with laccha paratha or any Indian roti of your choice.

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