Tag Archives: indian cusine

Dal Fry | दाल फ़्राय | Sanjeev Kapoor Khazana



Dal Fry with a combination of three dals, moong, chana and toor. An exciting recipe, full of flavours, super easy and comforting, so why order? Make it jhat-pat at home!

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DAL FRY

Ingredients

¾ cup Tata Sampann Toor Dal
½ cup split skinless Bengal gram (dhuli chana dal), washed
½ cup split skinless green gram (dhuli moong dal), washed
Salt to taste
1 tsp turmeric powder
2 small onions
1½ tbsps oil
1 tbsp ghee
1½ tsps cumin seeds
½ tsp asafoetida (hing)
2-3 dried red chillies
1 tbsp finely chopped garlic
½ tbsp finely chopped ginger
8-10 curry leaves
2 medium tomatoes, finely chopped
½ tsp red chilli powder
½ tsp cumin powder
1 tsp dried mango powder (amchur)
½ tsp chaat masala
½ tsp dried fenugreek leaves (kasuri methi) powder
2 tbsps butter
Fresh coriander sprig for garnish
Jeera rice to serve
Salad to serve
Papad to serve

Method

1. Wash Tata Sampann Toor Dal with sufficient water and drain.
2. Heat a pressure cooker, add split skinless Bengal gram, split skinless green gram and washed Tata Sampann Toor Dal. Add salt, ½ tsp turmeric powder and 1¾ cups water and cook under pressure till 4-5 whistles are released.
3. Meanwhile, finely chop onions and chop green chillies and set them aside.
4. Allow the pressure from the pressure cooker to reduce completely.
5. For the tadka, heat oil and ghee in a pan, add cumin seeds and let the colour change.
6. Add asafoetida, dried red chillies, garlic, ginger, curry leaves and chopped green chillies and sauté on high heat for 1 minute.
7. Add chopped onions and saute till golden brown.
8. Open the lid of the pressure cooker and mash the cooked gram mixture.
9. Add tomatoes and sauté on high heat for 1-2 minutes.
10. Add red chilli powder, remaining turmeric powder, cumin powder, salt and mix well. Cook till the mixture is pulpy.
11. Add ¾ cup water in the gram mixture and mix well.
12. Add dried mango powder, chaat masala and mix well. Add dried fenugreek leaves powder and mix.
13. Transfer the gram mixture into the pan and mix till well combined. Add ½ cup water and mix. Cook for 2-3 minutes or till the mixture comes to a boil.
14. Add butter in the pan and mix well. Take the pan off the heat.
15. Transfer into a serving bowl, garnish with coriander sprig. Serve hot with jeera rice, salad and papad.

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Lasun Ki Chutney | लसून की चटनी | Tagda Tadka | Sanjeev Kapoor Khazana



Experience the authentic flavours of Haryana with this chutney.

LASUN CHUTNEY

Ingredients

1/2 cup garlic cloves (lasun)
10-15 dried red chillies
Salt to taste
½ cup curd
3 tbsps ghee
½ tsp cumin seeds
Fresh coriander sprigs for garnish

Method

1. Separate ends of chillies. Add dried red chillies, garlic, salt, ¼ cup curd in a blender and blend to a fine paste.
2. For tempering, heat ghee in a non-stick pan and add cumin seeds, let it splutter. Add blended paste and the remaining curd. Mix well. Cook for 4-5 minutes on medium flame till oil separates.
3. Transfer chutney in a serving bowl.
4. Serve hot, garnished with coriander sprigs.

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पालक पनीर | Palak Paneer | Sanjeev Kapoor Khazana



Master the art of prepping one of the most popular paneer recipes of all times in your home kitchen!

PALAK PANEER

Ingredients

2 medium bunch of spinach (palak)
300 grams cottage cheese (paneer)
1 large onion
1 green chilli
2 tbsps oil
1 tsp cumin seeds
1 tbsp chopped garlic
Salt to taste
¼ tsp garam masala powder
2 tbsps fresh cream + for garnish
A large pinch of dried fenugreek leaves (kasuri methi) powder
Parantha to serve

Method

1. Finely chop onion and cut paneer into 1 inch cubes.
2. Boil sufficient water in a deep pan. Add spinach leaves and blanch for 1 minute. Drain into an iced cold water.
3. Drain the spinach leaves and squeeze out the excess water and put into a mixer jar. Add green chilli and ½ cup water and grind to a fine paste.
4. Heat oil in a non-stick pan, add cumin seeds and let them change colour.
5. Add the chopped onion and sauté till translucent. Add garlic, mix and cook for a minute.
6. Add the ground paste, mix and cook for 1-2 minutes. Add salt, garam masala powder, paneer cubes and fresh cream and gently mix. Cook for 1 minute.
7. Add dried fenugreek leaves powder, mix and cook for 1 minute. Take the pan off the heat.
8. Garnish with fresh cream and serve hot with parantha.

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Paneer Parantha | पनीर पराठा | Ghar ka Dabba | Sanjeev Kapoor Khazana



Stuffed with cheese, veggies and spices, this paneer paratha is perfect to carry for your tiffins.

PANEER PARANTHA

Ingredients

200 grams cottage cheese (paneer), grated
1½ cups whole wheat flour + for dusting
Salt to taste
1 tbsp oil
¼ cup grated processed cheese
1 small onion, finely chopped
1-2 green chillies, chopped
¼ tsp chaat masala
¼ tsp red chilli powder
¼ tsp garam masala powder
A pinch of toasted carom seeds
1 tbsp chopped fresh coriander leaves
Ghee for applying
Cucumber slices to serve
Tomato ketchup to serve
Yogurt to serve

Method

1. Take whole wheat flour in a large bowl, add salt, oil and sufficient water. Mix well and knead to a semi-soft dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
2. In another large bowl, add paneer, cheese, onion, green chillies, chaat masala, red chilli powder and garam masala powder. Add carom seeds, chopped coriander, and mix well.
3. Add salt in the paneer mixture and mix well. Set aside.
4. For making parantha, take a small portion of the dough and dust the worktop with flour. Roll the dough into a small disc and stuff with a portion of the prepared mixture and bring the edges and seal completely.
5. Roll the stuffed dough into a parantha.
6. Heat a non-stick tawa, place the prepared parantha on it and cook for 1-2 minutes on each side. Apply ghee on either side and cook till golden brown.
7. Transfer in a tiffin box and pack it along with cucumber, tomato ketchup and pack yogurt in another small box with a lid.

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चिवड़ा | Chiwda | Sanjeev Kapoor Khazana



Skip on the store-bought chiwda and make this superb one at home and enjoy stress-free!

CHIWDA

Ingredients

3 cups thin pressed rice (patla poha), roasted
2 tbsps oil + for shallow frying
½ cup raw peanuts
12-15 cashewnuts, halved
10-12 almonds
¼ cup roasted chana dal
4-5 garlic cloves, sliced
2-3 green chillies, chopped
8-10 curry leaves
2 tsps mustard seeds
A pinch of asafoetida
1 tsp Tata Sampann Turmeric Powder
Salt to taste

Method

1. Heat oil in a kadai, add peanuts and fry on medium heat till golden brown and crisp. Drain on an absorbent paper and set aside.
2. In the same oil fry cashewnuts till golden brown. Drain on an absorbent paper and set aside.
3. Deep fry the almonds as well till golden brown in colour. Drain on an absorbent paper and set aside.
4. Finally to the same oil add roasted chana dal and fry till golden brown. Drain on an absorbent paper and set aside.
5. Heat 2 tbsps oil in a nonstick pan, add garlic and sauté till golden brown in colour.
6. Add green chillies and curry leaves, cook for 2 minutes on low heat.
7. Add mustard seeds and once they splutter, add asafoetida and the fried peanuts, cashewnuts, almonds, chana dal, Tata Sampann Turmeric Powder, salt and patla poha, saute till crisp.
8. Allow to cool completely. Store in an air tight container and serve as required.

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बेसन की मिर्ची | Besan Ki Mirchi | Sanjeev Kapoor Khazana



A flavourful and spicy side dish to complement your lunch or dinner.

BESAN KI MIRCHI

Ingredients

8-10 Bhavnagri chillies (mirchi)
2 tbsps oil
¼ tsp asafoetida (hing)
1 tsp cumin seeds
6 tbsps Bengal gram flour (besan)
Salt to taste
½ tsp coriander powder
2 tsps dried mango powder (amchur)
1 tsp Tata Sampann Garam Masala

Method

1. Slit the large green chillies in the centre to make a cavity.
2. Heat 1 tbsp oil in a non-stick pan, add asafoetida, cumin seeds and let them change colour.
3. Add besan, and sauté well. Add salt, coriander powder, dried mango powder (amchur), and mix well. Sauté on low flame till fragrant and golden brown.
4. Add Tata Sampann Garam Masala and mix well. Cook for 1-2 minutes. Take it off the heat and transfer into a bowl. Allow the mixture to cool for 5-7 minutes.
5. Evenly stuff the green chillies with the prepared mixture.
6. Heat remaining oil in a non-stick shallow pan, add the stuffed chillies, cover and cook for 1-2 minutes. Flip each chilli, cover and cook for 1-2 minutes. Take it off the heat.
7. Transfer into a serving plate, serve hot.

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बोहरी थाली | Bohri Thali | Great Indian Thali | Sanjeev Kapoor Khazana



The legacy of authentic Bohri cuisine not only bestows us with rich flavours & textures that showcase the age-old traditions, but also a sense of togetherness & bonding because it believes, ‘the people who eat together, stay together.’
There’s something for everyone – from meat lovers to vegetarians – each dish being distinct than the other!

So, here’s presenting the next, #BohriThali from #TheGreatIndianThali series with delicacies that will satisfy your taste buds, but, you’ll still be longing for more!
Watch this video now ‘cuz this is definitely going to be a trip to food heaven!

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Shahi Paneer | शाही पनीर | Sanjeev Kapoor Khazana



A restaurant-style Shahi Paneer recipe made very easy to make at home.

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Khaman Dhokla | 5 Best Gujarati Snacks | Chef Anupa | Sanjeev Kapoor Khazana



One of the most popular snacks from the Gujarati cuisine loved by all. Easy to make at home by following some simple steps.

KHAMAN DHOKLA

Ingredients

1 cup gram flour (besan)
1 cup sour yogurt
1 teaspoon turmeric powder
1 teaspoon ginger-green chilli paste
Salt to taste
1 tablespoon oil + for greasing
1 tablespoon lemon juice
1 teaspoon soda bicarbonate
1 teaspoon mustard seeds
1 teaspoon sugar
1 tablespoon scraped fresh coconut
1 tablespoon chopped fresh coriander leaves

Method

1. Heat some water in a steamer. Cover and let the water boil.
2. Put gram flour in a bowl. Add yogurt and ½ teaspoon turmeric powder and mix. Add 1 cup warm water and mix well to make a smooth batter. Cover and set aside for 6-7 hours.
3. Add ginger-green chili paste, salt and remaining turmeric powder to the batter and mix.
4. Grease a steel plate with some oil.
5. Mix together lemon juice and soda bicarbonate in a bowl and mix well. Add to the batter, mix well and pour the batter in the greased plate filling ¾ of it.
6. Place the plate into the hot steamer, cover and steam for 15 minutes. Remove from steamer.
7. To prepare tempering, heat oil in a non-stick pan. Add mustard seeds and let it splutter. Reduce heat, add some water and sugar and let the sugar melt.
8. Prick the steamed dhokla using a fork, pour the tempering over evenly and spread coconut and coriander leaves.
9. Cut into squares, demould and serve.

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होल पॉम्फ्रेट करी | Whole Pomfret Curry | Sanjeev Kapoor Khazana



Grilled pomfret cooked in spicy onion tomato masala gravy.

WHOLE POMFRET CURRY

Ingredients

1 medium whole pomfret, cleaned and washed
Salt to taste
¼ tsp Tata Sampann Turmeric Powder
¼ tsp red chilli powder
½ tsp + 1 tbsp oil
1 tbsp poppy seeds (khaskhas)
½ tsp cumin seeds
1 tsp mustard seeds
1 green chilli
1 tsp onion seeds (kalonji)
2 green chillies, slit
1 large onion, finely chopped
1 tbsp ginger-garlic paste
1 cup fresh tomato puree
1 tbsp chopped fresh coriander leaves

Method

1. Take pomfret on a plate, sprinkle salt, Tata Sampann Turmeric Powder and red chilli powder and ½ tsp oil mix well.
2. Heat remaining oil in a non-stick pan, add the pomfret and fry for 2 minutes on each side.
3. Meanwhile, for the paste, add poppy seeds, cumin seeds, mustard seeds, green chilli and ¼ cup water in a blender jar and blend to a fine paste.
4. Remove the pomfret and place on a plate.
5. In the same pan, add onion seeds, green chillies and onion and sauté till the onion turns golden brown.
6. Add ginger-garlic paste and mix well. Cook for a minute. Add tomato puree and salt and mix well. Cook for 1-2 minutes.
7. Add the prepared paste and mix well. Add ¾ cup water and mix well. Cook on low heat for 2-3 minutes. Gently add the prepared fish and cook for 1-2 minutes and switch the heat off.
8. Garnish with chopped coriander and serve hot.

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