Tag Archives: street food

Veg Cooker Pulao Recipe | वेज कुकर पुलाओ | Chef Sanjyot Keer



Written recipe for Veg cooker pulav

Prep time: 10 mins
Cooking time: 25 mins
Serves: 6

Ingredients:
• Basmati rice 1 cup
• Oil 1 tbsp
• Jeera 1 tsp
• Green cardamom 2 nos.
• Black cardamom 1 nos.
• Cinnamon stick 1 inch
• Black peppercorn 3-4 nos.
• Cloves 3-4 nos.
• Bay leaf 1-2 nos.
• Onion 2 medium size (sliced)
• Ginger garlic paste 1 tbsp
• Green chillies 1-2 nos.
• Turmeric powder 1/4th tsp
• Red chilli powder 1 tbsp
• Coriander powder 1 tbsp
• Tomatoes 2 medium size (chopped)
• Salt to taste
• Carrot ½ cup
• Potatoes 2 medium size
• Green peas 1/4th cup
• Soya chunks 1 cup (cooked)
• Water 1 ½ cup
• Fresh coriander 1 tbsp (chopped)
• Lemon wedges 2 nos.
Method:
• Rinse the raw rice thoroughly with fresh water and clean until the water is clear when rice is soaked.
• Heat oil in a cooker, add the whole dried spices and sauté once, add onions and cook until translucent.
• Add ginger garlic paste and green chillies, sauté for a minute, add the powdered spices and sauté for a minute.
• Add tomatoes and salt, cook until they are mushy, add carrots, potatoes, green peas and soya chunks, cook for 2-3 minutes.
• Add water and bring it to a boil, add the soaked rice, fresh coriander, lemon wedges and garam masala, give it a nice stir. Pressure cook for 1 whistle on medium flame. Switch off the flame and let the cooker depressurize naturally to open the lid.
• Mix once again very gently, serve hot with chilled vegetable raita or any raita of your choice.

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बाज़ार जैसा शावारमा – paneer shawarma ki recipe ghar me – cookingshooking



Dosto aaj chaliye street style me paneer shawarma banate hain 🙂

CookingShooking Hindi ki Recipes ko jarur subscribe karein –

Instagram me follow jarur karein –

English videos –

Kitchen Products I use:
Measuring Cup & Spoon Set –
Kitchen Weight Scale –
Instant Yeast – (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast – (small pack)
Pizza Screen – (3 pack – 6,7,8 inches)
Parchment Paper – much better than butter paper, and it is reusable –
Good NonStick Pan –
Whipping Cream –
Oven For Baking – (28liter is good enough)
Microwave – (not good)

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Aloo Corn Frankie Recipe | आलू कॉर्न फ्रैंकी | Chef Sanjyot Keer



Full recipe for Aloo corn Frankie

Prep time: 45 mins
Cooking time: 30 mins
Serves: 6

For Frankie rotis
Ingredients:
• Refined flour 1 ½ cup
• Salt ½ tsp
• Water as required
• Oil 1 tsp
Method:
• In a mixing bowl add the refined flour and salt, mix well and add water to knead a soft and a stretchy dough.
• Incorporate the oil and knead the dough to get more smooth texture.
• Apply oil to prevent the dough surface from drying.
• Cover it with a damp cloth and rest it for ½ an hour.
• Knead the dough once again and shape it into roundels.
• Flatten the dough balls for making chapattis.
• Half Cook the chapatti until brown spots appear. You can keep half cooked chapatti according to your consumption.

For making aloo corn filling
Ingredients:
• Oil 1 tbsp
• Onions 1 medium size (chopped)
• Ginger garlic paste 1 tbsp
• Green chillies 1 tbsp (chopped)
• Capsicum 1 medium size (chopped)
• Ketchup 2 tbsp
• Red chilly sauce 1 tbsp
• Red chilly powder 1 tbsp
• Coriander powder 1 tbsp
• Turmeric powder ½ tsp
• Aamchur powder ½ tsp
• Garam masala ½ tsp
• Potatoes 3-4 medium size (boiled & mashed)
• Sweet corn 1 cup
• Salt to taste
• Fresh coriander 2 tbsp

Method:
• Heat oil in a wok, add onions, ginger garlic paste and green chillies, sauté until onions are translucent.
• Add chopped capsicum, ketchup, reed chilly sauce and powdered spices, cook for ½ a minute.
• Add the boiled & mashed potatoes, sweet corn and salt to taste, mix well and cook for 2-3 minutes.
• Add freshly chopped coriander leaves and mix well.

Assembly:
Ingredients:
• Butter
• Half cooked frankie roti
• Aloo corn Filling
• Chopped onions
• Frankie masala
• Chilly vinegar
• Processed cheese

Method:
• Cook the half-cooked Frankie rotis by applying butter on both the sides before serving.
• Apply the hot aloo corn filling on the cooked roti.
• Add some chopped onions, sprinkle some Frankie masala and chilly vinegar.
• Grate some processed cheese, roll the roti and your good to go.

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Matar Paneer | मटर पनीर | Langar Special | Sanjeev Kapoor Khazana



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Dahi Bhalle Recipe | Chef Sanjyot Keer | Your Food Lab



Written recipe for Dahi bhalle

Rest time: 5 hours
Prep time: 10 mins
Cooking time: 30 mins
Serves: 6

For soaked wadas
Ingredients:
• Urad dal 1 cup (washed)
• Water to soak
• Moong dal ½ cup (washed)
• Jeera (cumin seeds) 1 tsp
• Green chillies 1-2 nos. (chopped)
• Ginger 1 tsp (grated)
• Raisins 1/4th cup
• Oil for frying
• Luke warm water for soaking
• Salt to taste
• Hing 1 tsp
Methods:
• Soak the urad dal and moong dal separately in fresh water for at least 5 hours or overnight.
• Drain the excess water of both, moong dal and urad dal and grind them separately in a mixer grinder to make a smooth paste, do add little water if required.
• Add both the dal paste in the same mixing bowl and whisk them well for 8-10 minutes use only one direction for whisking, whisk until the mixture fluffs up. Check by taking a spoon if its stuck to the spoon its ready for the next step, make sure its not pouring in consistency.
• Add jeera, green chillies, ginger and raisins, mix and fold gently.
• Set a wok or a deep pan filled with oil on medium high heat for deep frying the wadas, dip your hands in cold water, scoop and shape the dal mixture in small roundels and drop it in hot oil carefully.
• While frying gently keep pouring the hot oil with the spatula so the wadas fluff up. Take out the wadas and soak them in Luke warm water.
• Pour Luke warm water in a big bowl for soaking, add salt and hing, mix well and transfer the fried wadas in water to soak.
• Take out the soaked wadas and squeeze out excess water with light hands without damaging the wadas. Keep aside and assemble when about to eat.

Seasoned curd
Ingredients:
• Curd 2 cups
• Black Salt ½ tsp
• Powdered sugar 1/4th cup or as per taste
Methods:
• Strain curd with the help of sieve and add black salt and powdered sugar and mix well. Keep aside for later use.

Assembly
Ingredients: (make sure the chutney and the curd is chilled enough)
• Soaked wadas
• Seasoned curd
• Jeera powder
• Red chilli powder
• Black salt
• Tamarind chutney
• Mint chutney
• Soaked boondi
• Pomegranate seeds
Methods:
• Place the soaked wadas in a serving platter and pour the seasoned curd on every wadas evenly, sprinkle some jeera powder, red chilli powder, black salt all over the wadas, pour tamarind chutney and mint chutney, top it with some soaked boondis and some pomegranate seeds.
• Your dahi bhalle is ready to be served, serve it chilled.

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Shahi Tukda Recipe | शाही टुकड़ा | Chef Sanjyot Keer



Full recipe for Shahi tukda

Prep time: 20 mins
Cooking time: 1.5 hours
Serves: 6-8

For making Shahi tukda masala
Ingredients:
• Almonds ¼ cup
• Green cardamom 3-4 no. (skinless)
• Black cardamom 1 no. (skinless)
• Black peppercorns 3-4 no.
• Fennel seeds 1 tbsp
Method:
• Grind all the ingredients well in a grinder, Shahi tukda masala is ready, it can be stored in fridge in an airtight container.

For making rabari
Ingredients:
• Full fat milk 1.5 litre
• Sugar 3 tbsp
• Shahi tukda masala 2 tbsp
Method:
• In a heavy bottom pan, bring the milk to a boil. Lower the heat and stir continuously so to prevent the milk to stick to the bottom of the pan.
• Once the layer of the cream starts to form, start collecting the cream on the edges of the pan.
• Scrape of the cream layer stuck on the edges and repeat the process until the milk reduces to 1/3rd.
• Add sugar, and cook for 7-8 minutes while stirring.
• Add the Shahi tukda masala and stir well.
• Cool down the rabari and refrigerate it before serving.

For making chashni
Ingredients:
• Sugar 1 cup
• Water 1 cup
• Saffron strands 12-15
• Cardamom powder a pinch
Method:
• Let the sugar dissolve.
• Add the saffron strands and cardamom powder.
• Cook the syrup and bring it to one string consistency.
• Cool down the syrup to Luke warm temperature.

For making shahi tukda
Ingredients:
• Brown bread slices 8-10
• Ghee for frying
Method:
• Cut the brown bread slices into four triangles.
• In a pan heat ghee to shallow fry the bread triangles on both the sides until crisp and golden brown.
• Drain excess ghee and cool down the fried breads.

Assembly
• Coat the fried bread triangles with the sugar syrup.
• Top it up with the chilled rabari and finish it by sprinkling Shahi tukda masala, few almonds and pistachios slivers and some dried rose petals (optional).

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Home-made Malai Paneer | How to make malai paneer at home recipe | Chef Sanjyot Keer



Written recipe for Homemade malai paneer

Rest time: 1 hour
Cooking time: 15 mins
Serves: 750 gm

Ingredients:
• Water 1.5 litre
• Vinegar / lemon juice 3 tbsp
• Milk (full-fat) 23 litres
• Fresh cream 3/4th cup

Methods:
• Mix vinegar / lemon juice with water.
• Set a deep and heavy bottom wok or pan on medium heat, add milk and bring it to boil while stirring and ensuring the milk doesn’t burns. Use clean spatula for mixing.
• Once the milk has come to a boil, lower the flame and add fresh cream, stir gently for a minute.
• Add the vinegar / lemon diluted water to the milk slowly and gradually and keep on stirring, you’ll notice the milk solids has separated and milk has now curdled.
• Once the whey has separated completely, take it from the gas and stop the cooking procedure.
• Now strain the whey and collect the milk solids or paneer by using a muslin cloth, preserve the whey as it is really nutritious and can be used in kneading dough, can be added in vegetable stock and many more.
• Hang the paneer and allow its whey to drain completely, do not squeeze with hands as its hot.
• Wash the paneer completely with fresh water to remove the sour taste that came with use of vinegar / lemon juice.
• Use a colander and place paneer in the muslin cloth itself and place a heavy object over it, so the excess moisture in the paneer drains out and milk solids come together to form a big paneer block. Keep the heavy weight for at least 1 hour.
• Your fresh soft homemade malai paneer is ready, use accordingly.

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Khasta Samosa Recipe with imli Aur pyaaz ki chutney | Chef Sanjyot Keer



Written recipe for Khasta samosa with imli aur pyaaz ki chutney

Prep time: 1 hour
Cooking time: 30 mins
Serves: 6

For making samosa dough
Ingredients:
• Refined flour 2 cups
• Salt 1 tsp
• Ajwain 1 tsp
• Ghee 4 tsp
• Water as required
Methods:
• Add the refined flour in a mixing bowl, further add salt, Ajwain and ghee, mix and combine the ingredients very well.
*Tip for making a crispy samosa layer: when you press the flour in hand it should hold the shape, this process in Indian culinary is known as moyan (मोयन).
• Add water as required to knead a semi stiff dough, cover it with a damp cloth and rest it for at least 30 minutes.
• After the rest knead once again and further divide it in small equal dough balls, cover this too with a damp cloth and rest it for a while. Meanwhile you can make the potato filling.
• Do knead it once after the rest and divide into equal size dough balls.

For potato filling
Ingredients:
• Ghee 2 tbsp
• Jeera 1 tsp
• Hing (asafoetida) 1 tsp
• Saunf 1 tbsp
• Ginger garlic paste 1 tbsp
• Potatoes 5-6 medium size (boiled)
• Red chilli powder 1 tbsp
• Coriander powder 1 tbsp
• Green chillies 1-2 nos. (chopped)
• Salt to taste
• Green peas ½ cup
• Jeera powder 1 tsp
• Black salt ½ tsp
• Anardana powder 1 tbsp
• Amchur powder ½ tsp
• Fresh coriander leaves 1 tbsp (chopped)
Methods:
• Set a pan on medium heat, add ghee, jeera, hing and saunf, sauté it for a minute, further add ginger garlic paste and continue to sauté for a minute.
• Add the boiled potatoes and mash it with spoon, don’t mash it completely, keep little potato chunkier.
• Further add red chilli powder, coriander powder, chopped green chillies and salt to taste, mix and cook, further add green peas, mix and cook until the moisture in potatoes evaporates, this will take about 5-6 minutes.
• Add jeera powder, black salt, anardana powder, amchur powder and freshly chopped coriander leaves, mix well and cook for another 2-3 minutes. keep aside the filling and allow it to cool down.

To make samosa:
Ingredients:
• Samosa dough
• Potato filling
• Oil for frying
Methods:
• To make samosa, flatten the dough balls with rolling pin in a thin chapati, divide in two halves by cutting it from the centre, take the first half of the chapati fold it to make a cone shape, apply water on the edges to seal it properly, (please refer the video for better understanding).
• Fill the cone shape cavity with the potato mixture, fill it nicely do not leave any gap, stretch the unfolded side, apply some water on the edge and seal it to make samosa.
• Make as many samosas you wish to, and rest them for 10-15 minutes before frying.
• Set a wok filled with oil on medium heat, deep fry the samosa until they turn crisp and golden brown.
• Your hot and crispy samosa are ready to be eaten, serve with imli pyaaz ki chutney or mint chutney or any dip of your choice.

For imli pyaaz ki chutney
Ingredients:
• Tamarind (imli) 1 cup
• Boiling water 500ml
• Salt 2 tsp
• Red chilli powder 1 tbsp
• Black salt ½ tsp
• Ginger powder 1 tbsp
• Jeera powder 1 tbsp
• Sugar 1/4th cup
Methods:
• Soak the imli in boiling water for at least 2 hours.
• Transfer the soaked imli in grinding jar, add salt, red chilli powder, black salt, ginger powder, jeera powder and sugar, grind it well to a fine puree.
• Strain the tamarind puree through a sieve, your imli ki chutney is ready, you can store them in freezer for up to 60 days.
• Serve this along with hot and crispy samosa by adding little water and some chopped onions before serving, you can adjust the quantity of water according to your preference.

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