Tag Archives: simple recipe

Aloo Bhujiya Parantha | #LockdownDiaries | Chef Prathamesh | #TeamAtHome | Sanjeev Kapoor Khazana



Try this unique parantha with a combination of the all-time favourite potatoes and aloo bhujiya. You’re going to love it! Shared by Chef Prathamesh from Sanjeev Kapoor team.
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Chilli Watermelon Soda Pop | #LockdownDiaries |Rahul Srivastava |#FansAtHome |Sanjeev Kapoor Khazana



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Gujarati Thali | Great Indian Thali | Sanjeev Kapoor Khazana



There is no doubt about Gujarati food being one of the biggest blessings to the Indian culinary world. It soothes all the five senses & satiates not only our adventurous palates, but, our souls too! The balance of flavour profiles like sweet, spicy & tangy, all at once is perfectly showcased by all Gujarati delicacies. Here’s presenting a full-course Gujarati Thali for you to master & enjoy all the flavours of this exquisite cuisine, at one go!

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चंगेज़ी चिकन | Changezi Chicken | Sanjeev Kapoor Khazana



This recipe of chicken is full of spices and flavours that make it rich and decadent.

CHANGEZI CHICKEN

Ingredients

750 grams chicken, cut into 2 inch pieces on the bone
½ cup yogurt
1 tbsp ginger-garlic paste
1 tsp lemon juice
Salt to taste
½ tsp turmeric powder
2½ tsps red chilli powder
6 tsps oil
1 large onion, sliced
8-10 cashew nuts
1 bay leaf
1 inch cinnamon stick
2 green cardamoms
1 black cardamom
1 tbsp ginger-garlic paste
1 tsp coriander powder
1 tsp Tata Sampann Chicken Masala
1 cup fresh tomato puree
2-3 green chillies, chopped
½ cup milk
A pinch of dry fenugreek leaves (kasuri methi) powder + for garnish
¼ tsp chaat masala
2 tbsps fresh cream + for drizzling
Parantha to serve
Onion slices to serve

Method

1. Take chicken in a large bowl, add yogurt, ginger-garlic paste, lemon juice, salt, turmeric powder, and red chilli powder and mix well. Set aside to marinate for 30 minutes.
2. Heat 2 tsps oil in a deep non-stick pan, add onion, cashew nuts and a pinch of salt and sauté for 1-2 minutes or till the onion turns translucent.
3. Take the pan off the heat and allow the mixture to cool slightly. Put this into a blender jar, add ¼ cup water and blend to a fine paste.
4. Heat 2 tsps oil in a non-stick wok, add a few chicken pieces at a time and sauté on high heat for 3-4 minutes.
5. Heat remaining oil in the same non-stick deep pan, add bay leaf, cinnamon stick, green cardamoms and black cardamom and sauté till fragrant.
6. Add the onion-cashew paste and ¼ cup water and mix well. Add ginger-garlic paste, mix and sauté till the raw smell goes away.
7. Add salt, remaining turmeric powder, remaining red chilli powder, coriander powder and Tata Sampann Chicken Masala and sauté well.
8. Add tomato puree and green chillies, mix, cover and cook for 5 minutes or till the oil separates.
9. Add the chicken pieces and milk and mix. Add ½ cup water, mix, cover and cook for 7-10 minutes.
10. Add dry fenugreek leaves powder, chaat masala and fresh cream and mix and cook for 2-3 minutes.
11. Take the pan off the heat and transfer the changezi chicken into a serving bowl, garnish with dry fenugreek leaves powder and drizzle fresh cream.
12. Serve hot with parantha and onion slices.

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बंगाली थाली | Bengali Thali | Great Indian Thali | Sanjeev Kapoor Khazana

बंगाली थाली | Bengali Thali | Great Indian Thali | Sanjeev Kapoor Khazana

The beauty of India is its cultural diversity & the distinct food varieties. Seeking this into consideration we had presented a galore of regional thalis.

This time, the #BengaliThali is all set to take the centre stage & present its most appetising dishes for you. Needless to say that Bengalis have a soft corner for fish & rice, also inevitably possess a sweet tooth. Additionally, it is interesting to note that a Bengali meal is a multi-course tradition. This entails the fact that the food is been served course wise customarily in a specific pattern. This is alike the prevalent service ‘a’ la russe’ style of the French cuisine.

So, join us as we present some of the most treasured dishes of the very tasteful & comforting #BengaliThali

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Quick Chicken Biryani | Sanjeev Kapoor Khazana

Quick Chicken Biryani | Sanjeev Kapoor Khazana

Here’s how you can make Chicken Biryani instantly without any fuss.

QUICK CHICKEN BIRYANI

Ingredients

750 grams chicken on the bone, cut into 2 inch pieces
1½ cups basmati rice, soaked for 30 minutes and drained
Salt to taste
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp coriander powder
3 tsps Tata Sampann Chicken Masala + for sprinkling
¾ cup yogurt
1½ tbsps ginger-garlic paste
4 tbsps freshly chopped coriander leaves + for garnish
2-3 green chillies, chopped
A few mint leaves + for garnish
5 tbsps fried onion + for garnish
1 black cardamom
2-3 green cardamoms
1 bay leaf
½ inch cinnamon stick
1½ tbsps ghee
1 tsp oil
1 medium tomato, chopped
6-7 mint leaves + for garnish
A large pinch of saffron, soaked in warm water
Raita to serve

Method

1. Take chicken in a bowl, add salt, red chilli powder, turmeric powder, coriander powder, 2 tsps Tata Sampann Chicken Masala, and yogurt.
2. Add yogurt, ginger-garlic paste, chopped coriander, green chillies, mint leaves and 3 tbsps fried onion. Mix well and set aside for 10-15 minutes.
3. Meanwhile, for the rice, Add water in a deep bottom pan, add 1 black cardamom, bread and add green cardamoms, bay leaf, and cinnamon stick, salt and allow the water to come to a boil.
4. Add rice and cook till ¾ done. Drain the rice and set aside.
5. Heat ½ tbsp ghee and oil in a non-stick deep pan, add the marinated chicken, tomato and add 1 tsp Tata Sampann Chicken Masala, and ¾ cooked rice and spread it evenly.
6. Sprinkle remaining fried onion, remaining chopped coriander and tear 6-7 mint leaves and sprinkle on top.
7. Add soaked saffron and drizzle remaining ghee. Sprinkle salt, remaining Tata Sampann Chicken Masala.
8. Cover and cook for 25-30 minutes. Take it off the heat.
9. Garnish with chopped coriander, mint leaves and fried onion. Serve hot with raita.

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Mushroom Chowmein | #LockdownDiaries | Namrata Fulwani | #FansAtHome | Sanjeev Kapoor Khazana

Mushroom Chowmein | #LockdownDiaries | Namrata Fulwani | #FansAtHome | Sanjeev Kapoor Khazana

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Balushahi | Cooksmart | Sanjeev Kapoor Khazana

Balushahi | Cooksmart | Sanjeev Kapoor Khazana

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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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