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खोया कुरमुरा बर्फी |  Khoya Kurmura Barfi | Sanjeev Kapoor Khazana

खोया कुरमुरा बर्फी | Khoya Kurmura Barfi | Sanjeev Kapoor Khazana



Khoya or mawa and Kurmura or puffed rice brought together in a heavenly delight- burfi. A simple recipe that will get you drooling!

KHOYA KURMURA BARFI

Ingredients

1½ cups puffed rice (kurmura)
2 ½ cups mawa (khoya), grated
2-3 tbsps ghee + for greasing
¾ cup powder sugar
½ tsp green cardamom powder
A pinch of nut-meg powder
1 tbsp chopped cashewnuts + for sprinkle
1 tbsp slivered pistachios + for sprinkle
1 tbsp slivered almond + for sprinkle

Method

1. Heat 1 tbsp ghee in a non-stick pan, add puffed rice and roast till they are crisp. Transfer on a plate and allow to cool.
2. Heat remaining ghee in a same pan; add mawa sauté for 2-3 minutes on low heat.
3. Add powder sugar mix well, and cook on low heat for 3-4 minutes, while stirring continuously.
4. Add the roasted puffed rice and mix well, green cardamom powder, cashewnuts, slivered pistachios, and slivered almonds; and mix well.
5. Transfer the mixture into greased burfi tray, and spread evenly. Sprinkle cashewnuts, pistachios, and almonds. Gently press with the back of the spoon.
6. Keep aside to set for 2-3 hours. Cut into squares, arrange on a serving plate and serve.

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Kaala Mutton Recipe | Black Mutton Maharashtrian Style | Aalni soup & Bhaat | Chef Sanjyot Keer

Kaala Mutton Recipe | Black Mutton Maharashtrian Style | Aalni soup & Bhaat | Chef Sanjyot Keer



Kaala mutton full written recipe

Prep time: 20-25 minutes
Cooking time: 2-2.5 hours
Serves: 8-10 people

Mutton marination & cooking mutton 90%
Ingredients:
• Hirva (Green) vatan
1. Green chillies 7-8 nos.
2. Garlic 15-20 cloves
3. Ginger 3-4 inch pieces
4. Fresh Coriander leaves a handful
• Mutton 2 kg (washed & cleaned thoroughly)
• Salt to taste
• Turmeric powder 1 tsp
• Curd ½ cup (thoroughly whisked)
For cooking mutton 90%
• Oil 3 tbsp
• Onions 2 medium size (chopped)
Method:
• To marinate the mutton, first wash the mutton well & keep aside, we need to make hirva vatan as it is one of the elements for marinating the mutton, add the all the ingredients of hirva vatan in a grinding jar & grind to fine paste, add little water if required.
• Now, take the washed mutton, add salt to taste, turmeric powder, hirva vatan & curd, keep about 1 tbsp hirva vatan aside for making the aalni bhaat, mix & marinate well. Refrigerate while marinating for a minimum of one hour, you can also marinate it overnight for the best results.
• Further, set a large vessel on high heat, add oil, let the oil heat nicely & add onions, cook the onions until they turn light golden brown in colour.
• Now add the marinated mutton & stir well for a minute, cook on high flame for another 10 minutes or until it starts to leaves its own water.
• Further lower the flame & cover the vessel with a lid, doing this process will develop steam in the vessel & the mutton will cook faster & it’ll be tender. Cook the mutton for minimum of 60-90 minutes, the cooking time may vary depending on the quality of the mutton. Make sure to cook the mutton until they are almost done & not completely cooked, by the time mutton is been cooked you can make other components.

Special garam masala
Ingredients:
• Coriander seeds 4 tbsp
• White sesame seeds 3 tbsp
• Spicy red chillies 5-6 nos.
• Black cardamom 2 nos.
• Cloves 7-8 nos.
• Black peppercorns 15-20 nos.
• Sichuan peppercorns 10-12 nos.
• Naag kesar 8-10 nos.
• Star anise 1-2 nos.
• Bay leaf 2-3 nos.
• Cinnamon 2 inch
• Mace 1 no.
• A large pinch of salt
Method:
• Lightly toast all the spices on low flame until fragrant, switch off the flame & cool down the spices to room temperature, transfer the spices in a grinding jar, along with a large pinch of salt & grind into a fine powder, adding salt helps to maintain the powder texture.
• Special garam masala is ready, keep aside to be used later in making mutton.

Cooked Kala masala
Ingredients:
• Onions 7-8 medium size (washed & wiped)
• Dry coconut 1 whole
• Green chillies 8-10 nos.
• Garlic 15-20 cloves
• Ginger 2-3 inch
• A handful of fresh coriander
• Freshly made garam masala 2 tbsp
• Water 50 ml
• Oil 2-3 tbsp
• Very spicy red chilli powder 2-3 tbsp
Method:
• Trim off the head of the onion & make slits, char the onions on direct flame until they are dark or black in colour. Turn & char them from all side. Similarly char the coconut & the green chillies from all side until they are dark.
• Now roughly cut the charred onions, coconut & green chillies & transfer in a grinding jar, if you want you can remove few charred bits, but I would suggest you to keep as it’ll give that distinct smoky flavour.
• Along with these elements add garlic, ginger, a handful of fresh coriander & garam masala, to the grinding jar, add little water & grind to a fine paste. Kala masala paste is ready.
• Set a iron wok on medium heat, if you’re not having the iron wok you can use any wok, using iron wok will give that intense dark colour to kala masala, add oil & very spicy red chilli powder, you can adjust the amount of red chilli powder as per your palate.
• Further add the prepared kala masala paste & cook on medium flame while stirring in regular intervals. Cook until the oil has separated from the masala. This process of cooking may take around 30 minutes.
• The masala will leave the sides of the wok/kadhai & will darken more in colour. Cook nicely until the masala is closely black in colour & then switch off the flame. This masala will be used for making kala mutton rassa & kala masala mutton.

As it has been around 75 minutes the mutton is been cooking, make sure the mutton should somewhere about 90 % cooked.

Now use a strainer & separate the mutton pieces from the stock, reserve the mutton stock as it’ll be used for making the kala mutton rassa, aalni soup & aalni bhaath & the mutton pieces will be used for making kala masala mutton

For Kaala mutton rassa, Kaala mutton masala, Alni soup, Alni bhaat continued in the comment section below

#YFL #SanjyotKeer #Mutton

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Chapters –
0:00 – Intro
0:49 – Hirva vaatan
1:20 – Marination
1:59 – Cooking mutton 1
4:27 – Kaala Garam Masala
5:36 – Cooked Kaala Masala
9:20 – Cooking mutton 2
10:31 – Rassa
11:28 – Kaala mutton masala
13:17 – Aalni Soup
14:10 – Aalni bhaat
15:55 – Plating
16:50 – Tasting
18:12 – Outro

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Mumbai Veg Grill Sandwich | Without Grill Machine | Sandwich Masala & Chutney | Chef Sanjyot Keer

Mumbai Veg Grill Sandwich | Without Grill Machine | Sandwich Masala & Chutney | Chef Sanjyot Keer



Full written recipe for Grill sandwich

Prep time: 15-20 minutes
Cooking time: 5-7 minutes
Serves: 3-4 people

Special sandwich masala
Ingredients:
Whole spices
Jeera (cumin seeds) 2 tbsp
Cloves 1 tsp
Peppercorns 1 tbsp
Fennel seeds 1 tbsp
Powdered spices
Amchur powder 1 tbsp
Anardana powder 1 tbsp
Ginger powder ½ tsp
Hing ½ tsp
Black salt 1 tbsp
Salt 4 tbsp
Methods:
Set a pan on medium heat, add the whole spice, dry roast them until fragrant, take it off from the gas and allow it to cool down.
Transfer the roasted spices to a grinding jar, further add the powdered spices and salt, grind it well into a fine powder.
Your special sandwich masala is ready, use it accordingly and store it in an airtight container in a cool and dry place.
Please do make this masala to give your sandwich it’s distinct flavour, as the vegetables are bland in taste and this special sandwich masala has more of salt content which balances the flavour, if you do not wish to stretch the process of making this you can simply add 2 parts of chaat masala and 1 part of salt, this will do the work.

For making special spicy sandwich chutney
Ingredients:
Fresh Coriander leaves 1 big bunch
Spinach 6-7 leaves (blanched)
Green chillies 10-12 nos.
Garlic 5-6 cloves
Fresh Curry leaves 10-12 nos.
Sandwich masala ½ tsp
Salt to taste
Roasted chana dal 1 tbsp
Ice cubes
Methods:
Wash the coriander leaves well and transfer it to the grinding jar, you can also choose to use coriander stems as they too are full of flavours, add the remaining ingredients, grind well into a fine paste.
Make sure the chutney should be thick enough to apply on the bread. Your chutney is ready to be used as a spread on your sandwich, you can also store it in an airtight container and refrigerate it for couple of days.
You must have noticed the quantity of chillies used is too much for making this special spicy sandwich chutney, but this gives the special character to the sandwich, reason being, there’s lot of moisture in the chutney so the chefs and the street vendors just apply it little bit so the sandwich gets its spicy taste and they don’t have to apply too much which apparently makes the bread soggy.
Tip: street vendors use breadcrumbs to thicken the chutney, but as we are making this back at home chana dal is a perfect substitute to thicken the chutney. If you wish to add breads to it, you can add one bread slice to make it thick.

For sandwich special garlic chutney
Ingredients:
Kashmiri red chillies 8-10 nos. (soaked)
Spicy red chillies 8-10 nos. (soaked)
Garlic 8-10 cloves
Jeera powder 1 tsp
Black salt ½ tsp
Salt to taste
Lemon juice of 1 lemon
Water as required
Method:
Add all the ingredients in a grinding jar and grind to a fine paste, adjust the consistency by adding water, make sure the consistency is not too thin as the bread will absorb the moisture while applying over it and eventually make the sandwich soggy.
If in case the chutney becomes thin just add few pieces of bread slice and it’ll be thick in texture. Keep aside in the fridge until you apply for making sandwich.

Assembly for making grilled sandwich
Ingredients:
Sandwich bread slices
Soft Butter
Sandwich special green chutney
Sandwich special red garlic chutney
Sandwich special masala
Potatoes (boiled)
Onions
Tomatoes
Capsicum
Cheese
Method:
Firstly, before assembling or making the sandwich, finely chop the onions & capsicum & thinly slice the tomatoes.
I’m using triangle bread for making the typical street style grilled sandwich, you can choose to use simple bread available, start by applying butter on one side of the bread slice, further apply green chutney, now grate 1 medium size boiled potato over the bread slice, sprinkle some sandwich masala add some chopped onions & some more sandwich masala, now, take another bread slice, apply butter on both the sides and apply green chutney on one side and red chutney on other side, place the green chutney side facing the onion side, place the tomato slices over the red garlic chutney side & sprinkle some sandwich masala, add some chopped capsicum and sprinkle some more sandwich masala, grate some processed cheese over it and apply butter and green chutney on another bread slice, close it to make sandwich.
Heat the griller or a grill pan until its hot, apply butter on the sandwich and grill on both the sides until the grill marks appear and its golden brown in colour.
You can tweak the addition of the ingredients as per your preference and can also grill on normal pan.
Serve hot with, ketchup, green chutney or red garlic chutney and some potato chips on side.

#YFL #SanjyotKeer #Sandwich

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Bombil Chutney | बोंबीलची झणझणीत चटणी | Dry Bombay Duck Chutney | Sanjeev Kapoor Khazana

Bombil Chutney | बोंबीलची झणझणीत चटणी | Dry Bombay Duck Chutney | Sanjeev Kapoor Khazana



Dive into flavor with this bombil chutney delight – a symphony of crispy bombil, aromatic spices, and coastal magic!

BOMBIL CHUTNEY

Ingredients

15-20 dried Bombay ducks (bombil)
2-3 tbsps oil
2-3 green chillies, chopped
1 tbsp chopped garlic
2 large onions, chopped
Salt to taste
2 medium tomatoes, chopped
½ tsp turmeric powder
2 tsps agri koli masala
½ lemon
2-3 tbsps chopped fresh coriander leaves
Rice bhakri for serving
Onion rings for serving
Lemon wedges for serving

Method

1. Remove the heads and tails of Bombay ducks.
2. Roast the Bombay ducks on direct heat till crisp. Break into pieces.
3. Heat oil in a pan. Add green chillies, garlic and sauté till garlic turns golden brown.
4. Add onions, salt and sauté till golden brown.
5. Add tomatoes and sauté till pulpy. Add turmeric powder, agri koli masala and mix well.
6. Add ¼ cup water and mix well. Add the roasted Bombay ducks and mix well.
7. Squeeze lemon, add coriander and mix well.
8. Transfer in a serving bowl and serve hot with bhakri, onion rings and lemon wedges.

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Lasooni Anda Malai Masala Recipe | Egg Lover Recipe | लसुनी मलाई अंडा मसाला | Chef Sanjyot Keer

Lasooni Anda Malai Masala Recipe | Egg Lover Recipe | लसुनी मलाई अंडा मसाला | Chef Sanjyot Keer



Full written recipe for Lasooni anda malai masala

Prep time: 20-25 minutes
Cooking time: 25-30 minutes
Serves: 3-4 people

Ingredients:
For cashew paste:
• Pyaaz (onions) – 3 medium sized
• Kaju (cashew nuts) – 40-45 nos. / 3/4th cup
• Water 100 ml
For egg malai:
• Boiled eggs 6-7 nos.
• Butter 1 tbsp + oil 3 tbsp (for shallow fry)
• Jeera (cumin seeds) – 1 tsp
• Tej patta (bay leaf) – 1-2 nos.
• Dalchini (cinnamon) – 1 inch
• Badi elaichi (black cardamom) – 1 no.
• Lehsun (garlic) – 1/3 cup
• Hari mirchi (green chillies) – 2-3 nos. (chopped)
• Hara dhaniya (fresh coriander) – 3 tbsp (chopped)
• Jeera (cumin) powder – 1 tsp
• Safed mirch (white pepper) powder – 1/2 tsp
• Garam masala – 1 tsp
• Kaali mirch (black pepper) powder – 1/2 tsp
• Salt to taste
• A pinch of sugar
• Adrak (ginger) – 1 inch (julienned)
• Hari mirchi (green chillies) – 1-2 nos. (slit)
• Fresh cream – 2-3 tbsp
• Grate 2 boiled egg whites
• A small handful of fresh coriander
Method:
• For cashew paste, set water in stock pot, add the onions and cashew nuts, boil for 10-12 minutes on high flame, once cooked, strain the boiled cashew nuts & onions and rinse well with fresh water.
• Further transfer it in a grinding jar, and little water around 100 ml, grind to make a fine & smooth paste, your onion and cashew paste is ready, keep it aside to be used later.
• For frying eggs, set a tawa or a wide pan on medium heat, add oil & butter to shallow fry, add the boiled eggs and shallow fry from all the sides until light golden brown in colour. Remove the eggs and keep aside to be used later.
• Continue to cook in the same pan on low heat, add little more oil or butter if required, add jeera, bay leaf, cinnamon & black cardamom, stir once and further add garlic & green chillies, stir & cook on low flame until the garlic is cooked well.
• Further add, fresh coriander, jeera powder, white pepper powder, garam masala & black pepper powder, stir briefly.
• Further add the prepared cashew paste and stir well while keeping the flame at medium low.
• Add, salt & sugar, stir & cook on medium flame for 5-7 minutes while stirring continuously or in short intervals. Add some hot water if required to adjust the consistency of the gravy, cook further for 1 -2 minutes.
• further add fried eggs, ginger, ginger, green chillies, fresh cream, grate boiled eggs & a small handful of fresh coriander, stir lightly & cook for 2-3 minutes.
• Your lasooni anda malai masala is ready, serve hot with tandoori roti, naan or any indian bread of your choice, you can also garnish it by grating some more boiled eggs.

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Jowar Cheela | जवार चीला कैसे बनाते हैं | #MilletKhazana | Sanjeev Kapoor Khazana

Jowar Cheela | जवार चीला कैसे बनाते हैं | #MilletKhazana | Sanjeev Kapoor Khazana



All set to ring in the International Year of Millets with me? Then, the Jowar Cheela is one recipe you can easily make.

JOWAR CHEELA

Ingredients

1½ sorghum (jowar) flour
2 tbsps whole wheat flour (gehun ka atta)
2-3 tbsps gram flour (besan)
1 tsp coriander powder
½ tsp cumin powder
½ tsp red chilli powder
¼ tsp turmeric powder
Salt to taste
A pinch of baking soda
1 medium onion, chopped
1 small tomato, chopped
2 tbsps chopped fresh coriander leaves
1 green chilli, chopped
½ tsp sugar
Oil for drizzling
Tomato ketchup to serve

Method

1. Take sorghum flour in a large bowl. Add whole wheat flour, gram flour, coriander powder, cumin powder, red chilli powder, turmeric powder, salt, baking soda, onion, tomato, coriander leaves, green chilli and sugar and mix well. Add 2 cups water and mix till a smooth batter is formed.
2. Heat a non-stick shallow pan. Pour a portion of the batter and spread in clockwise direction to make a disc. Drizzle oil on the sides, cover and cook on medium heat for 3-4 minutes. Flip and continue to cook for 3-4 minutes as well.
3. Serve hot with tomato ketchup.

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Paneer Patiala Restaurant Style | Papad Paneer Roll | होटेल जैसा पनीर पटियाला | Chef Sanjyot Keer

Paneer Patiala Restaurant Style | Papad Paneer Roll | होटेल जैसा पनीर पटियाला | Chef Sanjyot Keer



Full Writtenn recipe for Veg patiala

Prep time: 30-35 minutes
Cooking time: 40-45 minutes
Serves: 4-5 people

Onion tomato masala (OTM)
Ingredients:
• Oil 2-3 tbsp
• Jeera 1 tsp
• Onions 3-4 medium size (chopped)
• Ginger garlic paste 1 tbsp
• Fresh coriander stalk 1 tbsp (chopped)
• Green chillies 2-3 nos. (chopped)
• Turmeric powder ½ tsp
• Kashmiri red chilli powder 1 tbsp
• Tomatoes 2-3 medium size (chopped)
• Salt to taste

Onion base gravy puree
Ingredients
• Onion 5-6 medium sized. (quarters)
• Green chillies 1-2 nos. (slit)
• Laung (cloves) 2 nos.
• Bay leaf 1 no
• Black cardamom 1 no.
• Garlic 3-4 cloves
• Ginger ½ inch
• Cashew nuts 12-15 nos.
• Melon seeds 2 tbsp
• A large pinch of salt
• A pinch of turmeric powder

For making the final gravy
Ingredients
• Oil 1-2 tbsp
• Garlic 1 tbsp (chopped)
• Ginger 1 inch (julienned)
• Green chillies 2-3 (slit)
• Powdered sugar:
1. Turmeric powder ½ tsp
2. Kashmiri red chilli powder 1 tbsp
3. Coriander powder 1 tsp
4. Jeera powder ½ tsp
• Tomato puree of 2 medium size tomato
• Salt to taste
• Prepared onion base gravy puree
• Prepared OTM
• Garama masala ½ tsp
• Kasuri methi ½ tsp
• Butter 1 tbsp
• Fresh cream / tazi malai 1-2 tbsp
• Fresh coriander (chopped) a small handful

Crispy papad roll
Ingredients:
• Papad as required
Filling:
• Paneer 200 gram
• Processed cheese 2 cube / 50 grams
• Ginger 1 inch (chopped)
• Green chillies 2-3 nos. (chopped)
• Kashmiri red chilli powder 1 tsp
• Coriander powder 1 tsp
• Cumin powder ½ tsp
• Turmeric powder 1/4th tsp
• Black salt 1/4th tsp
• Anardana 1 tsp
• Kasuri methi ½ tsp
• Hara dhaniya 1 tsp (chopped)
• Hara pudina 1 tsp (chopped)
• Onion chopped 2 tbsp chopped
• Salt to taste
• Oil for shallow frying

#YFL #SanjyotKeer #Paneer Patiala

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Overnight Berry Chia Pudding | नाश्ते के लिए स्वादिष्ट पुडिंग | Pro V | Sanjeev Kapoor Khazana

Overnight Berry Chia Pudding | नाश्ते के लिए स्वादिष्ट पुडिंग | Pro V | Sanjeev Kapoor Khazana



Elevate your breakfast game with a boost of ProV goodness in our delightful ‘Overnight Berry Chia Pudding’! Immerse yourself in a delicious and wholesome morning treat that offers a perfect blend of flavors and nutritious ingredients.

OVERNIGHT BERRY CHIA PUDDING

Ingredients

2 cups frozen blueberries, thawed + for garnish
12-16 fresh raspberries + for garnish
4-6 tbsps chia seeds
½ cup instant oats
4-6 tbsps maple syrup
3 cups milk
1½ cup Pro V Fusion Vanilla Delight Trail Mix + to sprinkle
Fresh mint sprigs for garnish

Method

1. Transfer blueberries in a blender jar. Add oats, maple syrup, raspberries and milk and blend to fine mixture.
2. Transfer the mixture in a bowl. Add chia seeds and mix well. Cover and refrigerate for 6-8 hours.
3. Add Pro V Fusion Vanilla Delight Trail Mix and mix well.
4. Transfer in individual serving glasses, sprinkle Pro V Fusion Vanilla Delight Trail Mix.
5. Garnish with blueberries, raspberries and mint sprigs and serve chilled.

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Home-made Nachos | Loaded Nachos | Nachos with Cheesy Sauce | होम मेड़ नाचोज़ | Chef Sanjyot Keer

Home-made Nachos | Loaded Nachos | Nachos with Cheesy Sauce | होम मेड़ नाचोज़ | Chef Sanjyot Keer



Chapters
0:00 – Intro
1:10 – Nachos dough preparation
2:09 – Mexican seasoning
2:55 – Cheese sauce
4:22 – Pico de gallo salsa
5:34 – Mango salsa
6:35 – Pickled chillies
8:21 – Masala beans
10:20 – Nachos version 1
12:01 – Nachos version 2 (Method 1)
12:22 – Nachos version 2 (Method 2)
14:01 – Nachos with cheese sauce (Plating)
14:41 – Loaded nachos (Plating)
15:27 – Cheesy nachos with mango salsa (Plating)
15:58 – Outro

Full written recipe for Homemade nachos – 3 ways

Prep time: 10-15 minutes
Cooking time: 35-40 minutes
Serves: 4-5 people

For Spice mix:
Jeera powder 1 tsp
Dhaniya powder ½ tsp
Lal mirch powder 1 tsp
Oregano 1 tsp
Aamchur powder ½ tsp
Garlic powder 1 tsp (optional) you can also add additional 1 tsp onion powder
Kala namak ½ tsp
Salt ½ tsp

For Cheese sauce:
Milk 200 ml
Butter 4 tbsp
Processed cheese 500-600 (grated)
Turmeric powder a pinch

For salsa (Pico de Gallo):
Tomatoes 3 medium size (chopped)
Onions 2 medium size (chopped)
Fresh big size chillies (pakoda wali mirchi) 1-2 nos. (chopped)
Handful of fresh coriander (chopped)
Salt to taste
Freshly ground black pepper powder a pinch
Lemon juice of 1 lemon

For mango salsa:
Salsa ½ cup
Raw mango 1/3rd cup (chopped)
Ripe mango 1/3rd cup (chopped)
Black salt a large pinch
Corn 1/3rd cup (boiled)
Red chilli powder a pinch

Pickled green chillies/jalapenos:
Water 1 cup
Vinegar 1 cup
Sugar 3 tbsp
Salt 1 tbsp
Fresh big size chillies (pakoda wali mirchi) 10-12 nos.

Masala Refried beans:
Oil 1 tbsp
Ginger garlic paste 1 tbsp
Onions 1 medium size (chopped)
Dhaniya powder 1 tsp
Jeera powder 1 tsp
Garam masala 1 tsp
Lal mirch powder 1 tsp
Tomato puree ½ cup
Cooked rajma beans 1 cup
Salt to taste

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Maida (refined flour) ½ cup
Salt ½ tsp
Turmeric powder ½ tsp
Water as required
Oil for deep frying

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Tortilla chips
Cheese sauce
Spice mix
Salsa (Pico di Gallo)
Masala refried beans
Pickled green chillies/ jalapenos

Cheesy nachos with mango salsa:
Tortilla chips
Cheese sauce
Spice mix
Mango salsa
Sev
Chaat masala

Nachos with Cheesy sauce:
Tortilla chips
capsicum
Cheese sauce
Spice mix
Oregano
Chilli flakes

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Chocolate Burfi | चॉकलेट बर्फी | Khazana of Indian Recipes | Sanjeev Kapoor Khazana

Chocolate Burfi | चॉकलेट बर्फी | Khazana of Indian Recipes | Sanjeev Kapoor Khazana



Kudos to the maker of this amazing combination of incorporating chocolate in Indian sweets. Easily the most favourite of kids !!

CHOCOLATE BURFI

Ingredients

3 cups grated mawa / khoya
Ghee for greasing
½ cup sugar
3 tbsps cocoa powder
Silver varq for garnish

Method

1. Grease a tray with ghee and keep aside.
2. Cook mawa in a thick-bottomed non-stick pan, stirring continuously, till it melts completely and has a thick sauce like consistency. Do not let it colour.
3. Add sugar and stir till it is completely melted and mawa is cooked.
4. Remove half of this mixture and pour onto the greased tray. For spreading the mawa evenly on the tray, hold the tray from two sides and tap it on a hard surface 2-3 times. Let it cool.
5. Keep the remaining half on low heat. Add cocoa powder and mix well.
6. Pour the cocoa mixture over the earlier mixture. Let it cool completely. Garnish with silver varq, cut into pieces and serve.

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