Tag Archives: simple recipe

बूंदी की कढ़ी | Boondi ki Kadhi | Sanjeev Kapoor Khazana

बूंदी की कढ़ी | Boondi ki Kadhi | Sanjeev Kapoor Khazana



A Punjabi-favourite kadhi that is quite flavourful and is prepared with curd and gram flour with the addition of tiny boondis.

BOONDI KI KADHI

Ingredients

¾ cup salted boondi + for garnish
1½ cups yogurt
2 tbsps gram flour (besan)
1 tbsp ginger-green chilli paste
Salt to taste
¼ tsp turmeric powder
1 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
¼ tsp fenugreek seeds (methi)
¼ tsp asafoeitda (hing)
1 medium onion, finely chopped
2 green chillies, slit
1 tsp sugar
½ tsp garam masala powder
3 tbsps chopped fresh coriander leaves
Tempering
2 tbsps oil
½ tsp cumin seeds
2 dried red chillies
½ tsp red chilli powder
6-8 curry leaves
Fresh coriander sprig for garnish

Method

1. Take yogurt in a large bowl. Add gram flour, ginger-green chilli paste, salt and 1 cup water and whisk till well combined. Add turmeric powder and mix well.
2. Add 2 cups water and whisk till well combined.
3. Heat ghee in a deep pan. Add mustard seeds and let them splutter. Add cumin seeds, fenugreek seeds, asafoetida and onion and sauté till translucent.
4. Add green chillies and mix well. Cook till the onion turns golden.
5. Add the yogurt mixture and mix. Cook on medium heat for 5-6 minutes, while stirring in between every few minutes.
6. Adjust salt and mix. Continue to cook for 4-5 minutes.
7. Add sugar, mix and cook for 1 minute. Add garam masala powder and 2 tbsps coriander leaves and mix.
8. Add boondi and mix. Cook for 1-2 minutes. Take the pan off the heat.
9. To make tempering, heat oil in a small pan. Add cumin seeds and let them change colour. Add dried red chillies, red chilli powder and curry leaves and mix well. Pour this mixture directly into the kadhi and mix.
10. Add remaining coriander leaves and mix.
11. Serve hot garnished with salted boondi and coriander sprig.

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स्प्राउट्स कटलेट्स | Sprout Cutlet | Sanjeev Kapoor Khazana

स्प्राउट्स कटलेट्स | Sprout Cutlet | Sanjeev Kapoor Khazana



Wholesome and nutritious cutlets prepared with sprouts are best to enjoy snack-time!

SPROUT CUTLET

Ingredients

½ cup sprouted white peas (matra), boiled
½ cup sprouted brown chana, boiled
½ cup sprouted green chana, boiled
2 tbsps fresh coriander leaves
Salt to taste
½ tsp red chilli powder
½ tsp chaat masala
½ tsp cumin powder
Oil to shallow fry
½ cup rice flour

Method

1. Chop coriander leaves finely and place in a bowl. Add white peas, brown chana, green chana, salt and mash with a potato masher.
2. Add red chilli powder, chaat masala, cumin powder and mix.
3. Heat a little oil in a non-stick pan.
4. Shape the mixture into small cutlets, roll them in rice flour and place in the pan to shallow fry. When the underside is done, flip over and cook till both sides are evenly golden.
5. Serve hot with tomato ketchup or green chutney.

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गार्लिकी चिकन सूप | Garlicky Chicken Soup | Sanjeev Kapoor Khazana

गार्लिकी चिकन सूप | Garlicky Chicken Soup | Sanjeev Kapoor Khazana



A comforting soup that is loaded with the flavour of garlic and chicken. Top it with some crispy croutons and sip on!

GARLICKY CHICKEN SOUP

Ingredients

2 tbsps chopped garlic
200 grams boneless chicken breast, cut into small pieces
1 leek stalk
1 medium onion
2 tbsps olive oil + for drizzling
2-3 fresh thyme sprigs
2 small potatoes, cut into ½ inch cubes
Salt to taste
Crushed black peppercorns to taste
3 cups chicken stock
¼ cup fresh cream
2-3 fresh chives sprigs + for garnish
Croutons for garnish
2-3 garlic cloves, fried and thinly sliced

Method

1. Chop the leek stalk and onion.
2. Heat olive oil in a non-stick deep pan. Add the chopped leeks and onion and sauté for 1-2 minutes.
3. Add garlic and sauté for 1-2 minutes.
4. Pluck the thyme leaves from the sprigs and add into the pan and mix well. Add potatoes and mix well.
5. Add salt, crushed black peppercorns and chicken stock and mix well. Cover and cook for 10-12 minutes. Take the pan off the heat.
6. Blend to a smooth mixture using an electric hand blender.
7. Place the pan back on heat and add the chicken pieces. Let the mixture come to a boil and cook for 6-8 minutes or till the chicken is done.
8. Add fresh cream and mix.
9. Snip the chives and add into the soup and mix.
10. Transfer into serving bowls. Garnish with croutons, snip some chives on top and fried garlic slices. Drizzle olive oil and serve hot.

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क्विक मटन बिरयानी | Quick Mutton Biryani | Sanjeev Kapoor Khazana

क्विक मटन बिरयानी | Quick Mutton Biryani | Sanjeev Kapoor Khazana



Nothing beats the comfort of a robust, aromatic and flavour-packed mutton biryani. But, how about we make it quicker for you? Try this super decadent and rich mutton biryani which gets done quicker than you think!

QUICK MUTTON BIRYANI

Ingredients

750 grams mutton, cut into 2 inch pieces on the bone, boiled with salt, red chilli powder and turmeric powder
1½ cups Daawat Biryani Basmati Rice
2 tbsps oil
2 medium onions, sliced
1½ tbsps ginger-garlic paste
2-3 green chillies, slit + for topping
2 medium tomatoes, sliced
Salt to taste
2 tbsps chopped fresh coriander leaves + for sprinkling
¼ cup browned onions + for sprinkling + for garnish
1 tsp red chilli powder
¼ tsp turmeric powder
1 tbsp biryani masala
1 tsp caraway seeds (shahi jeera)
1 black cardamom
3-4 cloves
2-3 green cardamoms
1 inch cinnamon stick
1 bay leaf
5-6 fresh mint leaves + for garnish
1 inch ginger, cut into thin strips
Fried cashew nuts for garnish
Fried raisins for garnish
Fresh pomegranate pearls for garnish
To serve
Cucumber slices
Tomato slices
Papads
Beetroot raita to serve

Method

1. Take Daawat Biryani Basmati Rice in a bowl. Add sufficient water and wash for 2-3 times.
1. Add sufficient water and soak for 20-25 minutes. Drain the water.
2. Heat oil in a wide non-stick pan. Add onions and sauté till translucent. Add ginger-garlic paste and sauté for 1-2 minutes.
3. Add green chillies, mix and cook till the onions turn golden. Add tomatoes and salt and mix well. Cook for 4-5 minutes or till the tomatoes turn soft and pulpy.
4. Add coriander leaves, browned onions, red chilli powder, turmeric powder, and biryani masala and mix well. Cook for 1-2 minutes.
5. Stir in the boiled mutton and mix well. Cook till the mixture comes to a boil. Cover and cook for 5-10 minutes.
6. Meanwhile, bring sufficient water to a boil in a deep pan. Add salt, caraway seeds, black cardamom, cloves, green cardamoms, cinnamon stick, and bay leaf. Add the soaked rice and mix well. Cook till it is ¾ done.
7. Drain the rice and evenly spread it over the mutton mixture. Sprinkle coriander leaves, tear the mint leaves and add on top. Add ginger strips, green chillies and drizzle ghee. Add browned onions. Tightly cover the pan with an aluminium foil. Place the lid on.
8. Heat a tawa on medium heat. Place the biryani pan over it and cook for 20-25 minutes.
9. Switch the heat off and allow the biryani to rest for 15 minutes.
10. Transfer the biryani into a serving plate. Garnish with fresh mint leaves, fried cashew nut, fried raisins, fresh pomegranate pearls and browned onions. Serve hot with cucumber slices, tomato slices, papads and beetroot raita.

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How to make wonder Gravy | Kitchen Hacks | Sanjeev Kapoor Khazana

How to make wonder Gravy | Kitchen Hacks | Sanjeev Kapoor Khazana



Looking for a one solution fix to various recipes like Chicken Makhani, Chicken/Paneer Tikka Masala, Fish Masala, Veg Kolhapuri, etc.

You can make all these with JUST ONE Gravy!
Chef Sanjeev Kapoor’s WONDER GRAVY!

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कासुंदी एग्स | Kasundi Eggs | Sanjeev Kapoor Khazana

कासुंदी एग्स | Kasundi Eggs | Sanjeev Kapoor Khazana



KASUNDI EGGS

Ingredients

2 tbsps yellow mustard powder
5-6 hard-boiled eggs
½ cup scraped fresh coconut
½ small bunch of fresh coriander leaves
½ tsp turmeric powder
Salt to taste
2 tsps poppy seeds (khus khus)
½ lemon
3 tbsps mustard oil
2 tsps mustard seeds
2 dried red chillies
1 cup onion paste
2-3 green chillies, slit
2 tbsps chopped fresh coriander leaves
Fresh coriander sprigs for garnish

Method

1. Put coconut, coriander leaves, yellow mustard powder, turmeric powder, salt, and poppy seeds in a blender jar. Squeeze the juice of lemon into it and add ½ cup water and blend to a fine paste.
2. Heat mustard oil in a wide pan. Add mustard seeds and let them splutter. Add dried red chillies and onion paste and mix well. Cook till it turns golden brown.
3. Add the blended paste, mix and cook for 2-3 minutes. Add ½ cup water and mix well. Cook for 6-8 minutes.
4. Add green chillies and adjust salt and mix well. Add 1 cup water, mix and cook for 1-2 minutes.
5. Vertically halve the eggs and add into the mixture. Gently mix and cook for 1-2 minutes.
6. Add coriander leaves, mix and cook for a few seconds. Switch the heat off.
7. Serve hot garnished with coriander sprigs.

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सुशीला | Sushila | Sanjeev Kapoor Khazana

सुशीला | Sushila | Sanjeev Kapoor Khazana



Try this classic Marathi recipe with puffed rice which makes for a quick and exciting snack for everyone. All you need is some simple ingredients and this recipe can be done very quickly and easily.

SUSHILA

Ingredients

4 cups puffed rice
3 tbsps oil
3 tbsps raw peanuts
1 tsp mustard seeds
2 tsps cumin seeds
12-16 curry leaves
2 large onions, chopped
Salt to taste
1 tsp turmeric powder
1 tsp sugar
3 tbsps chopped fresh coriander
Coriander sprig for garnish

Method

1. Transfer the puffed rice in a strainer and rinse well.
2. Heat oil in a nonstick pan. Add the peanuts and fry on medium heat for 2 minutes or till golden brown and crisp. Drain and set aside.
3. Add mustard seeds in the same pan and once they start to splutter, add cumin seeds, curry leaves and green chillies. Sauté for 30 seconds.
4. Add onion and sauté till translucent. Add salt, turmeric powder and mix well. Sauté for 30 seconds.
5. Add sugar, puffed rice and mix well. Cover and cook for 2-3 minutes on medium heat.
6. Add fried peanuts, coriander leaves and mix well.
7. Transfer in a serving bowl and serve hot garnished with coriander sprig.

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Pineapple Jam | अनानास का जॅम | Sanjeev Kapoor Khazana

Pineapple Jam | अनानास का जॅम | Sanjeev Kapoor Khazana



Jams and preserves are a great way of preserving seasonal fruits or any fruits and it takes only a few ingredients. So, let’s make this simple pineapple jam!

PINEAPPLE JAM

Ingredients

500 grams roughly chopped pineapple
1½ cups sugar
A pinch of salt
1 tbsp lemon juice
Toasted bread slices to serve

Method

1. Put the pineapple pieces in a blender jar, add ¼ cup water and blend to a fine paste.
2. Heat a non-stick pan. Add the blended paste, and mix well. Cook for 2-3 minutes.
3. Add sugar, mix and cook till sugar melts. Discard the scum that forms on the surface of the mixture.
4. Add salt, mix and continue to cook for 5-6 minutes. Switch the heat off, add lemon juice and mix till well combined.
5. Allow the mixture to cool completely. Transfer into air tight jars and serve.
6. Apply the jam over toasted bread slices or use as required.

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रॉ मँगो चटनी  | Raw Mango Chutney | | Sanjeev Kapoor Khazana

रॉ मँगो चटनी | Raw Mango Chutney | | Sanjeev Kapoor Khazana



A super easy and instant chutney prepared with raw mangoes, mint and coriander to serve alongside your favourite appetizers. Try it now!

RAW MANGO CHUTNEY

Ingredients

1 medium raw mango, peeled, deseeded and roughly chopped
½ cup fresh mint leaves
6-8 fresh coriander sprigs
1-2 green chillies
2-3 garlic cloves
½ inch ginger, roughly chopped
Salt to taste

Method

1. Put the raw mango in a blender jar, add mint leaves, coriander sprigs, green chillies, garlic, ginger, and salt and blend well. Add ¼ cup water and blend to a smooth paste.
2. Transfer into a serving bowl. Serve with accompaniment of your choice.

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थेंगाई पोड़ी | Thengai Podi | Sanjeev Kapoor Khazana

थेंगाई पोड़ी | Thengai Podi | Sanjeev Kapoor Khazana



Make this South-Indian special powder with coconuts and a freshly ground spice mix and enjoy with dosas.

THENGAI PODI

Ingredients

1¼ cups scraped coconut (thengai)
½ cup Bengal gram (chana dal)
¼ cup split skinless black gram (dhuli urad dal)
1 small lemon sized tamarind ball
½ tsp oil
8-10 dried red chillies
Sea salt to taste
½ tsp asafoetida (hing)

Method

1. Dry roast Bengal gram till it turns golden brown in a non-stick pan. Transfer on a large plate and allow to cool.
2. Dry roast the split skinless black gram till it turns golden brown in the same pan. Transfer on the same plate and allow to cool.
3. Dry roast the coconut till it turns golden brown on medium heat in the same pan. Add tamarind and sauté for a minute. Transfer on the same plate and allow to cool.
4. Heat oil in a same non-stick pan. Add dried red chillies and sauté for a minute. Transfer on the same plate and allow to cool.
5. Add sea salt and asafoetida in the roasted coconut mixture. Put this in a mixer jar and grind to a coarse power. Allow it to cool to room temperature.
6. Store in an air-tight container and serve as required.

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