Tag Archives: sanjeev kapoor khazana

Paneer Do Pyaza | पनीर दो प्याज़ा | Sanjeev Kapoor Khazana



Restaurant style Paneer Do Pyaza in your home kitchen made super easy and quick. Check out the recipe to know how!

PANEER DO PYAZA

Ingredients

2 tbsps ghee
1½ tsps cumin seeds
2-3 cloves
1 inch cinnamon stick
2-3 green cardamoms
3 green chillies
1½ cups onion puree
½ tbsp ginger paste
1 tbsp garlic paste
1 cup fresh tomato puree
1½ tsps red chilli powder
½ tsp turmeric powder
2 tbsps Tata Sampann Paneer Masala
¾ cup yogurt
Salt to taste
300 grams cottage cheese (paneer), cut into 1 inch cubes
1 medium onion, diced
¾ tsp dried fenugreek leaves (kasuri methi) powder
2 tsps lemon juice
Onion rings for garnish
Lemon wedge for garnish
Coriander sprig for garnish

Method

1. Heat ghee in a pan, add cumin seeds, cloves, cinnamon stick, green cardamoms, and sauté till fragrant. Meanwhile, slit green chillies and set aside.
2. Add onion puree and sauté well. Add the slit green chillies and mix well. Sauté for 2-3 minutes.
3. Add ginger paste, garlic paste and sauté till the raw flavour goes away.
4. Add tomato puree and mix well. Sauté for 3-4 minutes.
5. Add red chilli powder, turmeric powder, Tata Sampann Paneer Masala and 4 tbsps water. Mix and sauté for 1-2 minutes.
6. Add yogurt and mix. Sauté for 3-4 minutes. Add salt, and mix well.
7. Add paneer and gently mix. Add onion dices, kasuri methi powder and mix till well coated.
8. Drizzle a little water and mix well. Cook for 1-2 minutes. Switch the heat off.
9. Add lemon juice and gently mix, transfer into a serving bowl. Garnish with onion rings, lemon wedge and coriander sprig.
10. Serve hot.

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Chilli Garlic Shrimps | Cooksmart | Sanjeev Kapoor Khazana



CHILLI GARLIC SHRIMPS – (Serves – 4)

Ingredients

4 tbsps sweet red chilli sauce
2 tsps crushed red chillies
12-15 garlic cloves
8-12 shrimps, shelled and deveined with tails intact
2 tsps grated lemon rind
12-15 fresh coriander sprigs
2-3 fresh parsley sprigs
Juice of 1 lemon
Salt to taste
4 tbsps extra virgin olive oil + for shallow-frying
4-5 Iceberg lettuce leaves
4-5 rocket leaves

Method

1. Crush garlic cloves and place in a bowl. Add chilli sauce, crushed red chillies and lemon rind.
2. Roughly chop coriander sprigs and add. Roughly chop parsley sprigs and add alongwith lemon juice, salt, 4 tbsps olive oil and shrimps. Mix well.
3. Heat olive oil in a non-stick pan. Place the shrimps on it and shallow-fry till evenly done from both sides and the shrimps are cooked.
4. Tear lettuce leaves and rocket leaves and place into the bowl which had the shrimps. Mix well.
5. Prepare a bed of the salad leaves on a serving platter. Place the shrimps on top and serve hot.

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Ratatouille | Sanjeev Kapoor Khazana



Layers of fresh vegetable roundels on a bed of tangy tomato sauce. A popular recipe from the French cuisine.

RATATOUILLE

Ingredients

1 medium green zucchini
1 medium yellow zucchini
2 medium long brinjals
3 medium tomatoes
2 tablespoons olive oil + as required
1 tablespoon finely chopped garlic
1 large onion, finely chopped
1 tablespoon finely chopped celery
2 medium carrots, cut into cubes
2 sprigs fresh thyme
2 tablespoons butter
1 cup fresh tomato puree
1 medium yellow capsicum
1 medium red capsicum
4-5 fresh basil leaves
Salt to taste
1 teaspoon red chilli flakes
Crushed black peppercorns to taste
1 bay leaf

Method

1. Heat 2 tablespoons olive oil in a deep non-stick pan. Add garlic and sauté till lightly browned.
2. Add onion, mix and sauté till translucent. Add celery and mix. Add carrots and mix well.
3. Add thyme leaves and butter, mix well and cook for 2 minutes. Add tomato puree, stir and bring to a boil.
4. Add yellow and red capsicum and mix. Add torn basil leaves and mix well.
5. Add salt, chilli flakes, crushed peppercorns and bay leaf, mix well and cook till the vegetables soften.
6. Discard the bay leaf, add some water and blend well. Remove from heat and set aside.
7. Preheat oven to 180º C.
8. Slice green and yellow zucchini and brinjal and soak them in water. Slice tomatoes and set aside.
9. Spread the cooked mixture in a glass baking dish. Top with alternative rows of zucchini, brinjal and tomato slices. Pour some olive oil.
10. Put the dish in the preheated oven and bake for 8-10 minutes.
11. Serve hot.

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ਡੋਡਾ ਬਰਫੀ | Dodha Burfi | Sanjeev Kapoor Khazana



A beautiful milk and sprouted wheat flour which is delicately sweetened and topped with nuts.

DODHA BURFI

Ingredients

1 litre full-fat buffalo milk
2½ tbsps sprouted wheat flour (ankurit gehu ka atta)
A large pinch of powdered alum (phitkari)
¾ cup sugar
2 tbsps chopped almonds + for sprinkling
2 tbsps chopped cashew nuts + for sprinkling
10-12 pistachios, blanched, peeled and slivered + for sprinkling
1 tbsp glucose syrup
Silver varq for garnish

Method

1. Bring milk to a boil in a non-stick pan, stirring in between.
2. Add the sprouted wheat flour, mix and continue to stir for 5 minutes. Add alum, mix and cook till most of the moisture evaporates and a solid mass remains, stirring continuously.
3. Add sugar, mix and continuous stir till the sugar melts and the mixture turns golden brown.
4. Add almonds, cashew nuts, pistachios and glucose syrup and mix well. Continuously stir for 1 minute.
5. Transfer the mixture into a greased burfi tray and spread it evenly. Flatten the top, sprinkle almonds, cashew nuts and pistachios. Gently press and keep aside till the burfi is ¾ set.
6. Cut the burfi into squares and apply silver varq on top. Set the burfi aside to set completely.
7. De-mould and arrange on a serving plate. Serve.

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मालवणी थाळी | Malvani Thali | Great Indian Thali | Sanjeev Kapoor Khazana



It is not wrong when one says that the cuisine of Malvan is full of gems! A bountiful cuisine made of dishes that are rustic, comforting, delicious & a khazana of the coastal yield. Here’s presenting the grand #MalvaniThali – the next big thing from the #GreatIndianThali series. From the simple yet delectable Fish Fry and the soul-cooling Solkadi to the lovely Kishmoor & much more – these coastal dishes are simply going to blow your mind. Flavours, textures & aromas – all on point! You’re in for a delightful feast entwined with the flavours of the sea. So what are you waiting for? Dive right in!

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Matar Paneer | मटर पनीर | Langar Special | Sanjeev Kapoor Khazana



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Biryani Masala | Masala Box | Sanjeev Kapoor Khazana



Only the perfect blend of spices for the perfect Biryani! Flavourful, exotic and delicious this biryani masala tastes restraunt-like!

BIRYANI MASALA

Ingredients

30 green cardamoms
3 blade mace (javitri)
4 star anise
25-30 black peppercorns
½ nutmeg
2 tablespoons coriander seeds
3 inch cinnamon
3 black cardamoms
2 tablespoons caraway seeds (shahi jeera)
3 dried red chillies
7-8 bay leaves
15 cloves

Method

1. Grind together green cardamoms, mace, star anise, black peppercorns, nutmeg, coriander seeds, cinnamon, black cardamoms, caraway seeds, dried red chillies, bay leaves and cloves into fine powder.
2. Store in an air-tight container and use as required.

Watch this video to find out how to make this recipe.

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Muradabadi Dal | Sanjeev Kapoor Khazana



The popular dal from Muradabad needs no introduction.

MURADABADI DAL

Ingredients

1 cup Tata Sampann Moong Dal
Salt to taste
½ tsp asafoetida (hing)
¼ cup butter, cut into small cubes
Black salt to taste
Roasted cumin powder for sprinkling
3-4 green chillies, chopped
4 tsps freshly chopped coriander leaves
Green chutney for drizzling
Ginger strips for garnish
Red chilli powder for sprinkling

Method

1. Take Tata Sampann Moong Dal in a bowl, add sufficient water and soak it for 2-3 hours and drain.
2. In a pressure cooker, add 3 cups of water, drained moong dal, salt, hing and mix well.
3. Cook for 3 whistles on high heat, reduce the heat and cook on low heat for 15 minutes. Allow the pressure to be released completely.
4. Open the lid and cook for at least 10-15 minutes or till there is a thick layer of cream like formation on top of the dal. Take it off the heat.
5. For one portion, add 1 tsp butter in the serving bowl, pour over the dal on top.
6. Sprinkle black salt, roasted cumin powder, a few green chillies, 1 tsp chopped coriander, and drizzle a little green chutney.
7. Add a few ginger strips and sprinkle a little red chilli powder. Top it with a cube of butter and serve hot.

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Jhatpat Juice | Cooksmart | Sanjeev Kapoor Khazana



Very healthy juice made with a combination of fresh beetroots and cucumber

JHATPHAT JUICE

Ingredients

2 medium beetroots, quartered
2 medium cucumbers, quartered
2 inch ginger, roughly chopped
4 stalks celery
14-16 fresh mint leaves
Juice of 2 lemons

Method

1. Pass beetroots, cucumbers, ginger, celery stalks and mint leaves through a juicer and collect the juice in a jar.
2. Add lemon juice and mix.
3. Pour into glasses and serve immediately.

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राजस्थानी थाली | Rajasthani Thali | Great Indian Thali | Sanjeev Kapoor Khazana



A royal feast awaits you!
The #GreatIndianThaliSeries brings you the celebration of a cuisine, as rich as its culture – the #RajasthaniThali with traditional dishes crafted with immense love & simplicity, yet, delectable!
Ranging from a variety of sabzis to ghee-laden baatis dipped in piping-hot dal & the most splendid end with the lovely ghevar! A full-course vegetarian meal where every dish will leave you wanting for more. And, a true-blue foodie will agree that if there’s some place like a ‘food heaven,’ this thali will definitely take you up there!

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