Tag Archives: sanjeev kapoor recipe

महाराष्ट्रीयन थाळी | Maharashtrian Thali | Great Indian Thali | Sanjeev Kapoor Khazana



Regional thalis hold an indispensable place in every Indian’s heart, binds people across communities & gets them closer. This is exactly what #TheGreatIndianThali series intended to do & has been successfully achieving till now.
Likewise, today, the #MaharastrianThali is all set to unwind a special aroma in the air that would lead you to reminisce the true taste of the bay. It is an amalgamation of spices & ingredients that make up for tastes like sweet, sour & tangy. The distinctiveness of the various dishes that embellish the Maharashtrian food platter is an addition to this. It is also believed that each creation in this thali has a balance of essential flavours & nutrients that makes the food digestible as well as delectable.
Join us as we showcase the favourites of the very exquisite #MaharashtrianThali

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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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Eggless Choco Coffee Cake | Cooksmart | Sanjeev Kapoor Khazana

Eggless Choco Coffee Cake | Cooksmart | Sanjeev Kapoor Khazana

This fantastic cake is made with cocoa powder and instant coffee but no eggs

EGGLESS CHOCO COFFEE CAKE

Ingredients

⅔ cup cocoa powder
1½ tsps instant coffee powder
2¼ cups refined flour (maida)
1½ tsps baking soda
1½ cups sugar
¾ cup vegetable oil + to grease
¾ tsp salt
¾ tsp vanilla essence
1½ cups milk
1½ tbsps vinegar

Method

1. Preheat oven to 180° C.
2. Sieve cocoa powder into a bowl. Sieve coffee powder, baking soda and refined flour into the same bowl and mix well.
3. Add sugar, oil, salt and vanilla essence and mix well. Add milk and mix. And vinegar and mix with a hand blender.
4. Grease a non-stick spring-bottom cake tin. Pour the batter into it and bake in the preheated oven for 35-40 minutes.
5. Cool slightly, slice and serve warm or cold.

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Ghevar | घेवर  | Diwali Special | Sanjeev Kapoor Khazana

Ghevar | घेवर | Diwali Special | Sanjeev Kapoor Khazana

Like other tradiitonal Diwali customs, Ghevar can also be counted as one of them.

GHEVAR

Ingredients

1¾ cups refined flour (maida)
3 tbsps ghee + for deep frying
3-4 ice cubes
1 tbsp corn flour
¼ tsp baking soda
2 cups sugar
1 tbsp milk
A large pinch of saffron
¼ tsp green cardamom powder
Rabdi to serve
10-12 pistachios, blanched, peeled and slivered
Dried rose petals for garnish
Slivered almonds for garnish
Silver warq for garnish

Method

1. In a large bowl, add 3 tbsps ghee and ice cubes and mix for 4-5 minutes using your hand till the mixture becomes pale and fluffy.
2. Add flour in the same bowl, add corn flour and baking soda and mix well. Add 1 cup water little by little, mixing continuously till a lump free batter is formed. Add 2 cups of water little at a time, mixing continuously till a smooth batter of dropping consistency is formed.
3. To make the sugar syrup, heat sugar and 1 cup water in a deep non-stick pan, and cook till the sugar dissolves.
4. Add milk and discard the scum occasionally. Add saffron and green cardamom powder and mix well. Cook till the syrup reaches one string consistency.
5. Heat sufficient ghee in 2 deep non-stick pans. Place a ring mould in the centre of one pan and let the other pan be on low heat.
6. Drop batter in a thin stream in the centre, fry for a few seconds and start dropping the batter again in the same way. Using a skewer, make a hole in the centre and repeat the same process for 3-4 more times, making a hole in the centre after every addition.
7. Occasionally add ghee on top of the ghevar from the other pan. Drain on a cooling rack.
8. Drizzle the prepared sugar syrup on top. Spread rabdi on top. Sprinkle slivered pistachios and dried rose petals. Sprinkle slivered almonds on top and garnish with silver warq.

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Punjabi Samosa | पंजाबी समोसा | Cricket World Cup 2019 | Sanjeev Kapoor Khazana

Punjabi Samosa | पंजाबी समोसा | Cricket World Cup 2019 | Sanjeev Kapoor Khazana

Indian snack menu is incomplete without samosa! Besides, are you ready to cheer for our team today? #IndVsNz

PUNJABI SAMOSA

Ingredients

1½ cups refined flour
4 medium potatoes, boiled and peeled
¼ tsp carom seeds (ajwain)
Salt to taste
4 tbsps ghee
3 tbsps coriander seeds
2 tbsps cumin seeds
1 tbsp chopped ginger
2-3 green chillies, chopped
½ cup boiled green peas
½ tsp garam masala powder
2 tsps dried and crushed pomegranate seeds
2 tsps dried mango powder (amchur)
2 tbsps chopped fresh coriander leaves
Oil for drizzling + for deep frying
Green chutney to serve
Date and tamarind chutney to serve
Fried green chillies to serve

Method

1. Take refined flour in a parat. Add carom seeds, salt and mix well.
2. Add 2 tbsps ghee and mix well. Add 1 cup water and knead to stiff dough.
3. Cover with a moist muslin cloth and set aside for 10 minutes.
4. Dry roast coriander seeds on medium heat for 2-3 minutes. Transfer to a mortar pestle.
5. Dry roast the cumin seeds in the same pan for 2 minutes on medium heat. Transfer in the mortar pestle and crush coarsely.
6. For the stuffing, heat remaining ghee in a kadai. Add 1½ tbsps of ground spice mix and sauté for a few seconds.
7. Add ginger, green chillies and sauté for 30 seconds.
8. Crush the potatoes and add to the kadai. Add the green peas and mix well. Add salt, garam masala powder, dried pomegranate seeds, dried mango powder and mix well.
9. Add coriander leaves and mix well. Take the pan off the heat.
10. Drizzle a little oil on a worktop and spread it evenly. Divide the dough into equal portions and shape each into a ball.
11. For making samosa, roll the prepared balls in an oblong and cut in half to make a semi-circle. Take a semi-circle and apply water on the edges, shape into a cone. Stuff with a portion of the prepared stuffing and press the edges to seal.
12. Heat sufficient oil in a kadai, deep fry the prepared samosas on medium heat till golden brown and crisp. Drain on an absorbent paper.
13. Serve hot with green chutney, date and tamarind chutney and fried green chillies.

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Tomato Rice | Cooksmart | Sanjeev Kapoor Khazana

Tomato Rice | Cooksmart | Sanjeev Kapoor Khazana

Cooked rice mixed with flavourful tomato chutney

TOMATO RICE – (Serves – 4)

Ingredients

3-4 medium tomatoes, finely chopped
3 cups cooked rice
1 tbsp desi ghee
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp poppy seeds (khuskhus)
2 tsps roasted chana dal (daalia)
2 dried red chillies
¼ tsp asafoetida
1 tsp mustard seeds
12-15 curry leaves
¼ tsp turmeric powder
Salt to taste

Method

1. Heat ghee in a non-stick pan.
2. Dry roast cumin seeds, coriander seeds, poppy seeds and chana dal in another non-stick pan. Roughly chop red chillies, remove the seeds and add to the pan and continue to roast till fragrant.
3. Add asafoetida and mustard seeds to the ghee and let the seeds splutter. Add curry leaves and sauté till leaves turn crisp.
4. Add tomatoes, mix well, cover and cook till tomatoes turn soft and pulpy.
5. Switch off heat from under the 2nd pan, cool down the roasted ingredients to room temperature and grind to a fine powder.
6. Add turmeric powder and 3 tbsps ground powder to the tomato mixture. Mix well and cook for 2 minutes.
7. Add rice, switch off heat and mix well. Add salt, 3 tsps ground powder and mix well. You can store the remaining powder in an airtight container.
8. Transfer the prepared rice onto a serving dish and serve hot.

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