Tag Archives: sanjeev kapoor recipe

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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Overnight Oats | ओवरनाइट ओट्स | Healthy Recipe | Breakfast Recipe | Sanjeev Kapoor Khazana

Overnight Oats | ओवरनाइट ओट्स | Healthy Recipe | Breakfast Recipe | Sanjeev Kapoor Khazana



Spare yourself from everyday cooking and give yourself a high fibre and starch-rich meal! This overnight oats with wholesome seeds, berries and dried fruits will work up an appetite visually.

OVERNIGHT OATS

Ingredients

1½ cups rolled oats
2 cups yogurt
4 tbsps honey
2 cups milk
2 tbsps chia seeds
4-6 tbsps pumpkin seeds
4 tbsps chopped cashew nuts
4 tbsps chopped pistachios
4 tbsps dried cranberries
4 tbsps chopped dried figs
1 tsp cinnamon powder
Chopped mixed fruits for topping
Orange segments for garnish
Flax seeds to sprinkle
Fresh mint sprig for garnish
Method

1. Take yogurt in a bowl. Add honey and whisk well.
2. Add milk and mix again. Add oats, chia seeds, pumpkin seeds, cashew nuts, pistachios, cranberries, dried figs and cinnamon powder and mix well.
3. Transfer in a serving jar, close the lid and refrigerate for 6-8 hours.
4. Top up with chopped fruits, orange segments and sprinkle flax seeds on top.
5. Garnish with mint sprig and serve.

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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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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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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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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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Garlic Naan | गार्लिक नान | Restaurant Style | Homemade Recipe | Sanjeev Kapoor Khazana

Garlic Naan | गार्लिक नान | Restaurant Style | Homemade Recipe | Sanjeev Kapoor Khazana



Butter-soaked and flavourful, this fermented bread with a garlic garnish is worth dunking into paneer makhanwala and any gravy dish.

GARLIC NAAN

Ingredients

1½ tbsps garlic paste
1 tbsp chopped garlic + to sprinkle
2 cups refined flour + for dusting
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 tsp powdered sugar
1 tbsp yogurt
1 tbsp finely chopped coriander leaves + to sprinkle
¾ cup milk
1 tbsp oil
Melted butter as required

Method

1. Sift refined flour, baking powder, baking soda and salt into a deep bowl.
2. Add sugar, garlic paste, yogurt, chopped garlic, coriander leaves to the flour mixture . Add milk and knead into a medium soft dough. Apply oil over the surface, cover with a damp muslin cloth and set aside for at least 1 hour.
3. Punch the dough with your hands to make it soft and pliable and divide into 8 equal portions. Shape into balls, cover with a damp muslin cloth and let it rest for 1 hour more.
4. Flatten each dough ball between your palms, apply a little melted butter and dust with the reserved flour. Roll into a ball again and keep it covered for 15 minutes.
5. Preheat oven to 250° C.
6. Roll each dough ball on a floured surface into a 5-6 inch diameter disc. Pull it from one end to get the elongated shape of a naan. Apply some water on the surface, sprinkle chopped garlic on the naans before cooking.
7. Cook in the preheated oven for 8-10 minutes.
8. Remove from the oven, apply melted butter, sprinkle coriander leaves and serve hot.

Note: Naans can also be cooked on a tawa by moistening them on either side with a little water while cooking.

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How to make Puri for Pani Puri | Golgappa | Puchka | पानी पूरी की पूरी | Sanjeev Kapoor Khazana

How to make Puri for Pani Puri | Golgappa | Puchka | पानी पूरी की पूरी | Sanjeev Kapoor Khazana



CRISP PURIS FOR PANI PURI

Ingredients

1¾ cups whole wheat flour (gehun ka atta)
¾ cup semolina (rawa)
1 tsp salt
¼ tsp baking powder
¼ tsp papad khar
Oil for deep frying

Method

1. Take whole wheat flour, semolina, salt, baking powder, and papad khar and mix well. Add 1 cup water little by little and knead for 5 minutes. Once a stiff dough is formed, cover with a damp muslin cloth and set aside for 1 hour.
2. Lightly knead the dough once and divide into small equal portions. Shape each portion into a ball and roll it into a small thin disc.
3. Alternately, you can use a papad press to make these discs.
4. Arrange the discs at equidistance on a tray and air dry for 1 hour. Flip each disc and let them air fry for 1 hour.
5. Heat sufficient oil in a kadai. Gently slide in the discs a few at a time and deep fry till they puff up, and turn golden and crisp. Drain on an absorbent paper.
6. Allow the puris to cool to room temperature. Store in an air tight container and use as required.

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#SanjeevKapoor #PuriforPaniPuri #PaniPuri #Golgappa #Puchka #StreetFoodIndia

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Ashgourd Kadhi | पेठे की कढ़ी | Healthy Recipe | Sanjeev Kapoor Khazana

Ashgourd Kadhi | पेठे की कढ़ी | Healthy Recipe | Sanjeev Kapoor Khazana



Ashgourd cooked in a coconut paste and when tempered with a coconut oil tempering, is a
simple veggie made amazing.

ASHGOURD KADHI

Ingredients

400 grams ash gourd (petha), peeled, deseeded and cut into 1 inch cubes
Salt to taste
¼ tsp turmeric powder
½ cup whisked yogurt
Paste
½ cup scraped fresh coconut
1 inch ginger, roughly chopped
2-3 green chillies, slit
2 tbsps soaked Bengal gram (chana dal)
1 tsp cumin seeds
Tempering
2 tbsps coconut oil
1 tsp mustard seeds
2 dried red chillies, diagonally halved
10-12 madras onions, thinly sliced

Method

1. Put the ash gourd cubes in an earthen pot. Add 2 cups water, and salt and mix well. Cover and cook for 10-12 minutes or till done.
2. To make the paste, put coconut in a mixer jar. Add ginger, green chillies, soaked Bengal gram, cumin seeds and ½ cup water and grind to a fine paste.
3. Transfer the paste into the ash gourd mixture and mix well. Let the mixture come to a boil.
4. Reduce the heat to low, add yogurt and mix well. Add water, mix and cook for 2-3 minutes.
5. To make the tempering, heat coconut oil in another pan. Add mustard seeds and let them splutter. Add dried red chillies and madras onions and sauté till translucent. Immediately pour this into the kadhi and mix well.
6. Transfer into a serving bowl and serve hot.

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Lauki Raita | लौकी रायता | Sanjeev Kapoor Khazana

Lauki Raita | लौकी रायता | Sanjeev Kapoor Khazana



Lauki becomes endearing with this simple preparation as a lightly spiced raita. Quick and nourishing..

LAUKI RAITA

Ingredients

250 grams bottle gourd (lauki)
Salt to taste
3 cups chilled yogurt
½ teaspoon red chilli powder
Roasted cumin powder to sprinkle
Chopped fresh coriander leaves for garnish

Method

1. Peel and grate lauki. Boil it with ½ cup water and a little salt for 5 minutes. Drain out the water and let the lauki cool.
2. Drain the bottle gourd and set aside to cool down.
3. Take yogurt in a bowl. Add red chilli powder, salt and whisk well. Add the bottle gourd and mix well.
4. Transfer in a serving bowl, sprinkle roasted cumin powder, coriander leaves and serve.

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