Tag Archives: sanjeev kapoor recipe

Badami Rava Burfi | Cooksmart | Sanjeev Kapoor Khazana

Badami Rava Burfi | Cooksmart | Sanjeev Kapoor Khazana

Rava adds wholesomeness to this almond burfi

BADAMI RAVA BURFI

Ingredients

½ cup roasted almonds, crushed
1 cup semolina (rava)
2¼ cups milk
¼ cup ghee
A few saffron strands
1¼ cups sugar
2 tbsps slivered almonds

Method

1. Heat milk in one pan. Heat ghee in a non-stick pan. Add rava to the ghee and saute till slightly browned.
2. Add saffron to the milk and stir.
3. Add hot milk and sugar to the rava, mix well and cook. Add roasted crushed almonds and mix and continue to cook till the mixture begins to leave the sides of the pan.
4. Put the mixture into a greased aluminium tray and spread evenly. Set aside to cool and set.
5. Sprinkle slivered almonds on top and press slightly.
6. Chill in the refrigerator or 1-1½ hours. Cut into squares or diamonds and serve.

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Gulab Jamun | Sanjeev Kapoor Khazana

Gulab Jamun | Sanjeev Kapoor Khazana

Soft, spongy and melts in the mouth, these gulab jamun drenched in delicately flavored sugar syrup is easy to make and taste divine. Try it!

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Mango Fudge | Sanjeev Kapoor Khazana

Mango Fudge | Sanjeev Kapoor Khazana

Make use of the seasonal fresh mangoes by making this fudge. Yummy and sinful.

MANGO FUDGE

Ingredients

¾ cup fresh mango pulp
Ghee for greasing
4 tablespoons unsalted butter
1 cup condensed milk
¾ cup grated khoya/mawa
1 teaspoon green cardamom powder
1 tablespoon slivered almonds and pistachios

Method

1. Grease a barfi tray with some ghee.
2. Heat butter in a non-stick pan. Add mango pulp and cook for 5-6 minutes, stirring continuously.
3. Add condensed milk and cook for 5-6 minutes, stirring continuously. Add khoya/mawa, mix and cook till it melts. Add cardamom powder and mix well.
4. Pour the mixture in the greased tray and top with slivered almonds and pistachios. Set aside till set.
5. Serve.

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Pani Puri  | Sanjeev Kapoor Khazana

Pani Puri | Sanjeev Kapoor Khazana

Panipuri is a common street snack in several regions of the Indian subcontinent. It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water (commonly known as imli pani), tamarind chutney, chili, chaat masala, potato, onion or

PANI PURI

Ingredients

Puris as required
4 medium potatoes, boiled and peeled
1½ cups moong sprouts, blanched
1 teaspoon roasted cumin powder
1 teaspoon chaat masala + for sprinkling
1 teaspoon red chilli powder
Black salt to taste
Salt to taste
½ cup salted boondi
2 cups ragda
Fried papdis as required
Sev for sprinkling
Imli chutney
1 cup tamarind (imli), soaked in warm water for 30 minutes
1 cup deseeded dates, soaked in warm water for 30 minutes
¼ cup melted jaggery
1 teaspoon roasted cumin powder
1½ teaspoons red chilli powder
Salt to taste
Pudine ka pani
1 small bunch fresh mint leaves (pudina)
½ small bunch fresh coriander leaves
4-5 green chillies
Salt to taste
2 teaspoons roasted cumin powder
2 teaspoons chaat masala
Black salt to taste
2 tablespoons pani puri masala
Juice of 1 lemon
Ice cubes as required

Method

1. To prepare imli chutney, drain the excess water from tamarind and dates.
2. Strain the tamarind in a bowl and squeeze to get the pulp.
3. Grind dates alongwith some water into a smooth and thick puree.
4. Add the date puree, melted jaggery, cumin powder, chilli powder and salt to the tamarind pulp and mix. Add 1 cup water and mix well.
5. To prepare pudine ka pani, separate the mint leaves from the sprigs.
6. Blend together coriander sprigs, mint leaves and broken green chillies alongwith some water into a smooth mixture. Transfer in a bowl.
7. Add salt, cumin powder, chaat masala, black salt, pani puri masala, lemon juice and 4 cups water to the ground mint leaves mixture and mix well. Add few ice cubes and mix well.
8. Mash the potatoes in another bowl. Add moong sprouts and mix. Add cumin powder, 1 teaspoon chaat masala, chilli powder, black salt and salt and mix well.
9. Add salted boondi to pudine ka pani and mix well.
10. Crack the top of each puri, put some radga, potato-moong mixture, pour some imli chutney and pudine ka pani and serve immediately.
11. To prepare sukka puri, put some potato-moong mixture on fried puris, sprinkle some salt, chaat masala, black salt and sev on top and serve immediately.

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Dahi Bhalle | Cooksmart | Sanjeev Kapoor Khazana

Dahi Bhalle | Cooksmart | Sanjeev Kapoor Khazana

An extremely popular Delhi street food, it is also included in every special occasion menu

DAHI BHALLE

Ingredient

1 cup split skinless black gram (dhuli urad dal), soaked overnight and drained
500 gms yogurt
Oil to deep fry
Salt to taste
½ tsp cumin seeds
1 tbsp raisins
1 tbsp gram flour (besan)
¼ tsp asafoetida (hing)
2 tsps sugar
Black salt as required
Roasted cumin powder, as required
Red chilli powder, as required
Green chutney, as required
Sweet tamarind chutney, as required

Method

1. Heat sufficient oil in a kadai.
2. Put the grams in a large mixer jar and grind with a little water till smooth. Transfer the batter into a bowl, add salt and whisk well so as to incorporate air into the batter.
3. Add cumin seeds and raisins and mix well. Add gram flour and mix well.
4. Dampen your fingers and drop small amounts into the hot oil and deep fry till golden.
5. Put water at room temperature in a large bowl. Drain the fried bhalle and drop into this water. Add a little asafoetida to the water and let the bhalle soak for a while.
6. Put the yogurt in a muslin cloth, gather the edges together and squeeze out yogurt into another big bowl. This way it will be absolutely smooth.
7. Add sugar and salt to the yogurt and mix well.
8. Squeeze out excess water from the bhalle and put into the yogurt mixture and let them soak for a while.
9. While serving break the bhalle slightly and put equally into 4 serving bowls. Sprinkle a little black salt, little roasted cumin powder and little red chilli powder. Drizzle green chutney and sweet tamarind chutney and some of the yogurt remaining in the big bowl. Sprinkle some more red chilli powder and serve immediately.

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