Tag Archives: sanjeev kapoor khazana

Soya Momos  | सोया मोमोस  |  Sanjeev Kapoor Khazana

Soya Momos | सोया मोमोस | Sanjeev Kapoor Khazana

Soya momos are a great substitute for any meat momos and tastes equally delectable. Learn how to make soya momos along with the popular momos chutney!

SOYA MOMOS

Ingredients

1 cup soya granules, soaked in warm water and drained
1 cup refined flour (maida)
½ tsp oil
3-4 spring onion bulbs, finely chopped
1 small carrot, finely chopped
1 tsp finely chopped ginger
1 tsp finely chopped lemon grass
Salt to taste
Crushed black peppercorns to taste
1 tsp soy sauce
Chutney
10-12 dried red chillies
1 tbsp vinegar
4 medium tomatoes
2 tsps oil + for greasing
1½ tbsps finely chopped garlic
Salt to taste
1 tsp castor sugar
Crushed black peppercorns to taste
1 tsp Tata Sampann Chilli Powder

Method

1. For the dough, add refined flour in a large bowl. Add ¼ cup water and knead to a semi-stiff dough. Cover with a damp muslin cloth and rest for 30 minutes.
2. For the filling, heat oil in a non-stick wok. Add spring onion bulbs sauté till translucent.
3. Add carrot and mix well, cook for 1 minute. Add ginger, lemon grass and sauté for 30 seconds.
4. Add soya granules and salt, crushed black peppercorns and mix well. Add soy sauce and mix, cook for 2 minutes. Transfer into a bowl and allow to cool to room temperature.
5. Boil sufficient water in the same wok. Add red chillies and vinegar.
6. Discard the eye of the tomatoes and cut them in half and add them in the boiling water. Cook for 3-5 minutes on high heat.
7. Remove the chillies and tomatoes from the pan and transfer them into a bowl. Allow to cool slightly.
8. Transfer the chillies and tomatoes in a blender jar and blend till smooth.
9. For the chutney, heat oil in a non-stick pan. Add garlic and sauté for a few seconds.
10. Add the ground mixture and mix well. Add salt and mix, add castor sugar, crushed black peppercorns and mix well.
11. Add Tata Sampann Chilli Powder and mix well. Cook for a minute. Take the pan off the heat.
12. Heat sufficient water in a steamer.
13. Punch the dough and slightly knead. Take a small portion of the dough and shape it into a ball. Dust the worktop with flour and knead to a small disc.
14. Place a portion of the stuffing in the center of the disc and apply water on the edges and shape into a momo.
15. Grease the steamer basket with oil and place the momos on them and steam for 10-15 minutes. Take them out and transfer them on a serving plate.
16. Serve hot with the prepared chutney.

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लसूनिया वड़ा | Lasooniya Vada | Sanjeev Kapoor Khazana

लसूनिया वड़ा | Lasooniya Vada | Sanjeev Kapoor Khazana

This garlicky deep fried potato balls are an explosion of the intense flavours and spices.

LASOONIYA VADA

Ingredients

8-10 garlic cloves
3 medium potatoes, boiled, peeled and mashed
2 light green chillies
1 tbsp oil+ for deep frying
8-10 curry leaves
1 tsp mustard seeds
A pinch of asafoetida (hing)
1½ tsps vada pav chutney
Salt to taste
Batter
1½ cups Tata Sampann Fine Besan
¼ tsp asafoetida (hing)
Salt to taste
¼ tsp turmeric powder
A pinch of red chilli powder
A pinch of baking soda
To serve
Green chutney
Vada pav chutney

Method

1. Coarsely pound garlic and green chillies in a mortar and pestle.
2. To make the stuffing, heat oil in a non-stick pan.
3. Meanwhile, finely chop curry leaves.
4. Add mustard seeds and let them splutter. Add asafoetida and chopped curry leaves.
5. Add the pounded mixture and sauté for 1 minute. Add potatoes, vada pav chutney and salt and mix well.
6. Transfer the mixture in a large bowl and allow it to cool to room temperature.
7. To make the batter, take Tata Sampann Fine Besan in a large bowl, add asafoetida, salt, turmeric powder, red chilli powder, baking soda and ½ cup water and whisk to form a smooth batter.
8. Hat sufficient oil in a kadai.
9. Divide the potato mixture into equal small portions and shape each portion into a ball.
10. Dip each potato ball in the batter and slide in a few at a time into the hot oil. Deep fry till golden brown and crisp. Drain on absorbent paper.
11. Arrange the lasooniya vada in a serving plate and serve hot with green chutney and vada pav chutney.

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Coorg Style Dry Chicken | Cooksmart | Sanjeev Kapoor Khazana

Coorg Style Dry Chicken | Cooksmart | Sanjeev Kapoor Khazana

A dry preparation of chicken made in the Coorgi style

COORG STYLE DRY CHICKEN

Ingredients

750 gms chicken, cut into 8 pieces on the bone
Salt to taste
¼ tsp turmeric powder
3 green cardamoms
3 one-inch cinnamon sticks
6-7 cloves
1 tbsp black peppercorns
1 tsp mustard seeds
4 dried red chillies
3 tbsps oil
½ cup chopped onions
½ cup chopped tomatoes
6 tsps kodumpulli water

Method

1. Put chicken pieces in a bowl, add salt and turmeric powder and mix.
2. Dry roast green cardamoms, cinnamon, cloves, black peppercorns, mustard seeds and dried red chillies in a small non-stick pan.
3. Heat 3 tbsps oil in another non-stick pan, add onions and saute.
4. When the spices become fragrant, take the pan off the heat and cool. When cooled grind them to a powder.
5. Saute onions till golden. Add chicken and mix and saute for 2-3 minutes.
6. Add ½ cup tomatoes and mix. Add ½ cup water and ground spices and mix well.
7. Adjust salt and mix, cover and cook on medium heat till chicken is almost done.
8. Add kodumpulli water and mix. Cover and cook till chicken is fully cooked.
9. Serve hot.

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Samosa | Sanjeev Kapoor Khazana

Samosa | Sanjeev Kapoor Khazana

Samosa dough stuffed with spicy potato pea mixture shaped and deep fried. A popular snack from the Indian Cuisine.

SAMOSA

Ingredients

4 medium potatoes, boiled, peeled and cut into ½ inch pieces
Samosa dough as required
1 tablespoon ghee + as required
1 teaspoon cumin seeds
1 green chilli, finely chopped
1 inch ginger, finely chopped
¼ cup green peas
1 teaspoon red chilli powder
1 teaspoon dried mango powder (amchur)
½ teaspoon garam masala powder
Salt to taste
1 tablespoon chopped fresh coriander leaves
Oil for deep-frying
Tomato ketchup for serving

Method

1. Heat 1 tablespoon ghee in a non-stick pan. Add cumin seeds, green chillies and ginger and sauté for 30 seconds. Add potatoes and mash well.
2. Add green peas, chilli powder, dried mango powder, garam masala powder and salt, mix and cook for 1 minute. Add coriander leaves and mix well. Transfer in a bowl and cool.
3. Divide the dough into equal portions and apply some ghee on each portion.
4. Grease the worktop with some ghee, place each portion and roll out into an oblong sheet. Halve each sheet horizontally.
5. Twist each halved sheet to shape into a cone, stuff with some potato mixture, apply some water on the edges, bring them together and press to seal to shape into samosas.
6. Put the samosas in hot oil and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper.
7. Serve hot with tomato ketchup.

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Dum Aloo | Simple Vegetarian Khana With Chef Saurabh | Sanjeev Kapoor Khazana

Dum Aloo | Simple Vegetarian Khana With Chef Saurabh | Sanjeev Kapoor Khazana

Dum Aloo is a popular Indian sabzi, which has a perfect blend of spices incorporated ,making it a must-try dish!

DUM ALOO

Ingredients

20-24 baby potatoes, boiled with turmeric powder and peeled
½ teaspoon turmeric powder
1½ teaspoons red chilli powder
1 teaspoon oil + 3½ tablespoons oil
Salt to taste
½ teaspoon cumin seeds
4-5 cloves
1 inch cinnamon
2-3 green cardamoms
1 blade mace (javitri)
½ teaspoon asafoetida (hing)
1 tablespoon ginger-garlic paste
½ cup tomato puree
2 teaspoons coriander powder
1 teaspoon cumin powder
Black pepper powder to taste
2 tablespoons cashewnut paste
1 teaspoon garam masala powder
¼ cup yogurt, whisked
1 tablespoon chopped fresh coriander leaves
5 grams cottage cheese (paneer)
Roasted dried fenugreek leaves powder for sprinkling

Method

1. Take potatoes in a bowl. Add ¼ teaspoon turmeric powder, ½ teaspoon chilli powder and 1 teaspoon oil and mix well.
2. Heat 2 tablespoons oil in a non-stick pan. Add potatoes and sauté till crisp. Remove from heat and set aside.
3. Heat 1 tablespoon oil in the same pan. Add cumin seeds, cloves, cinnamon, cardamoms and mace and sauté till fragrant.
4. Add asafoetida and ginger-garlic paste, mix and sauté well.
5. Discard the mace and cinnamon and blend together the remaining sautéed ingredients into a smooth paste using water as required.
6. Heat ½ tablespoon oil in another non-stick pan. Add the prepared paste and tomato puree, mix and cook for 8-10 minutes.
7. Add coriander powder, remaining turmeric powder, remaining chilli powder and cumin powder and mix. Add pepper powder, mix and simmer for a minute.
8. Add cashewnut paste and mix. Add garam masala powder, mix and simmer for 2 minutes.
9. Switch off heat, add yogurt and mix well. Add sautéed potatoes and mix well. Add coriander leaves and mix.
10. Transfer on a serving plate, grate some cottage cheese on top, sprinkle dried fenugreek leaves powder and serve hot.

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देहाती चिकन | Dehati Chicken | Sanjeev Kapoor Khazana

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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Raw Banana Patties | #LockdownDiaries | Grishma Ambekar | #FansAtHome | Sanjeev Kapoor Khazana

Raw Banana Patties | #LockdownDiaries | Grishma Ambekar | #FansAtHome | Sanjeev Kapoor Khazana

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Besan Barfi | बेसन बर्फी | Sanjeev Kapoor Khazana

Besan Barfi | बेसन बर्फी | Sanjeev Kapoor Khazana

Festive season has started and we have got you the perfect festive sweet for you to make, besan ki barfi with loads of desi ghee, nuts and more!

BESAN BARFI

Ingredients

½ cup ghee
1 cup Tata Sampann Fine Besan
½ cup sugar
½ tsp green cardamom powder
8-10 pistachios, blanched, peeled and slivered

Method

1. Heat ghee in a non-stick deep pan, let it melt. Add Tata Sampann Fine Besan and mix well. Sauté till the colour changes and the mixture is fragrant.
2. Meanwhile, add sugar and ¼ cup water in a non-stick deep pan, place it on heat and let the sugar melt. Bring the mixture to a multi string consistency.
3. Take both the pans off the heat. Add green cardamom powder in the sugar syrup.
4. Add the sugar syrup into the besan mixture and mix till well combined. Place it back on the heat. Continuously keep mixing for a minute on low heat.
5. Transfer the prepared mixture into a greased burfi tray and spread it evenly. Sprinkle pistachio slivers and gently press it.
6. Set aside for 5 minutes. Cut into desired shape and set aside for 15-20 minutes.

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Besan Tikka Masala | Cooksmart | Sanjeev Kapoor Khazana

Besan Tikka Masala | Cooksmart | Sanjeev Kapoor Khazana

Masaledar besan tikkas cooked in a delightful gravy.

BESAN TIKKA MASALA

Ingredients

1 cup gram flour (besan)
Salt to taste
3 tsps red chilli powder
½ tsp asafoetida
1 tbsp oil + for greasing + shallow-frying
1 tsp cumin seeds
1 medium onion, finely chopped
1 tbsp ginger-garlic paste
1 medium tomato, roughly chopped
1 green chilli, finely chopped
½ cup tomato puree
1 tsp garam masala powder
1 green chilli for garnishing

Method

1. Put gram flour, salt, 2 tsps red chilli powder and asafoetida into a bowl and mix. Add 1 cup water and whisk to make a smooth batter.
2. Heat a deep non-stick pan, add gram flour batter and cook, stirring continuously to avoid forming any lumps. Cook till the mixture thickens. Add 1 tbsp water and continue to cook for 20-25 minutes, stirring occasionally, to get a smooth consistency.
3. Heat 1 tbsp oil in another deep non-stick pan, add cumin seeds and onion and sauté till translucent. Add ginger-garlic paste and mix well. Add tomato, green chilli, remaining red chilli powder and tomato puree and mix well. Cover and cook for 5-7 minutes.
4. Grease a barfi tray with oil, pour gram flour mixture into it and let it set at room temperature, then cut into small cubes.
5. Heat sufficient oil in another non-stick pan, shallow-fry besan tikkas in it, turning sides, till brown.
6. Add salt and fried besan tikkas, garam masala powder to the second pan with the masala and mix well. Cook for 2-3 minutes.
7. Serve hot garnished with whole green chilli.

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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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