Tag Archives: street food

Broccoli Tandoori Makhani Recipe | ब्रॉकली तंदूरी मखनी | Chef Sanjyot Keer

Broccoli Tandoori Makhani Recipe | ब्रॉकली तंदूरी मखनी | Chef Sanjyot Keer

Written recipe for Broccoli tandoori makhani

Prep time: 20 mins
cooking time: 30 mins
serves: 4

Grilled broccoli
Ingredients:
• Broccoli florets 2 cups
• Water for blanching
• Mustard oil 1 tbsp
• Red chilli powder 1 tbsp
• Coriander powder 1 tbsp
• Turmeric powder 1/4th tsp
• Black salt 1 tsp
• Amchur powder 1 tsp
• Jeera powder 1 tsp
• Garam masala 1 tsp
• Ginger garlic paste
• Thick curd ½ cup
• Salt to taste
Method:
• Blanch the broccoli florets in a boiling water for 2 minutes, immediately dip into ice cold water.
• In a mixing bowl add mustard oil, powdered spices, ginger garlic paste, thick curd and salt to taste, whisk well and add the blanched broccoli and coat it well with the marinade. Marinate it for 15 minutes.
• Heat oil in a grill pan or a normal pan, cook the marinated broccoli on medium flame from all sides.

Makhani gravy
Ingredients:
• Freshly prepared Grilled broccoli
• Butter 1 tsp
• Jeera 1 tsp
• Onion 1 medium size
• Ginger ½ inch
• Garlic 3-4 cloves
• Kashmiri red chillies 2 nos.
• Cashew nuts 1/4th cup
• Tomatoes 3-4 medium size
• Salt to taste
• Coriander powder 1 tsp
• Red chilli powder 1 tsp
• Garam masala ½ tsp + ½ tsp
• Water 200 ml
• Butter 1 tbsp + oil 1 tsp
• Ginger 1 inch (juliennes)
• Kasuri methi 1 tsp
• Honey 1 tsp
• Fresh cream 3 tbsp
• Fresh coriander 1 tbsp
• Live charcoal + ghee
Method:
• Heat butter in a wok, add jeera and sauté for few seconds, add onions, ginger, garlic and kashmiri red chillies, cashew nuts, tomatoes and sauté for a minute, add salt, red chilli powder, coriander powder and garam masala, sauté for a minute.
• Add water, cover and cook for 6-7 minutes. Cool down to room temperature and grind well.
• Heat oil and butter in a wok, add ginger and the gravy cook for a minute and add the tandoori broccoli, add salt and ½ tsp garam masala, kasuri methi, honey and fresh cream, cook for 2 minutes, add freshly chopped coriander.
• Place a live charcoal in the centre and add few drops of ghee, cover and smoke for 5-6 minutes.
• Serve hot with roti or paratha of your choice.

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Reshmi Kabab Masala Recipe | Chef Sanjyot Keer | Your Food Lab

Reshmi Kabab Masala Recipe | Chef Sanjyot Keer | Your Food Lab

Written recipe for Reshmi kebab masala

Prep time: 1.5 hours
Cooking time: 45 mins
Serves: 4

For making chicken tikka
Ingredients:
• Chicken 500 gm
• Salt to taste
• Black pepper 1/4th tsp
• Garlic paste 1 tbsp
• Ginger paste ½ tbsp
• Hung curd 3/4th cup
• Fresh cream ½ cup
• Almond paste 2 tbsp
• Green chilli paste 1 tsp
• Garam masala 2 tsp
• Kasuri methi 1 tsp
• White pepper powder 1/4th tsp
• Salt to taste
• Fresh coriander leaves 1 tbsp (chopped)
• Corn starch 1 tbsp
• Live charcoal + oil
• Bamboo skewers as required
• Ghee 2 tbsp
Methods:
• Slice the chicken breast from between and further slice the chicken into thin slices, transfer it to a mixing bowl, add salt & pepper, ginger paste and garlic paste, mix and marinate the chicken for 15 minutes.
• In a separate bowl, add hung curd, fresh cream, almond paste, green chilli paste, garam masala, kasuri methi, white pepper powder, salt and fresh coriander, mix well, add corn starch and add the marinated chicken, mix and coat the second marination properly, marinate the chicken for at least 1 hour.
• Place a bowl in the centre and Place a live charcoal in it and add few drops of oil, cover and smoke for 3-4 minutes. Discard the coal.
• Skew the marinated chicken in the bamboo skewers.
• Heat a pan on medium heat, add ghee and grill the chicken from all the sides for 3-4 minutes. Keep aside for later use.

For making gravy
Ingredients:
• Ghee 3 tbsp
• Whole spices:
• Bay leaf 1-2 nos.
• Green Cardamom 2-3 nos.
• Onion paste (paste of 3-4 medium size)
• Cashew nut paste 1/3rd cup
• Almond paste 1/3rd cup
• Jeera powder 1 tbsp
• Coriander powder 1 tbsp
• Red chilli powder 1 tbsp
• Water 100 ml
• Garlic paste 1 tbsp
• Salt & pepper to taste
• Curd ½ cup (beaten)
• Freshly prepared chicken tikka
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Honey 1 tbsp
• Saffron infused milk 2 tbsp
• Fresh coriander leaves 1 tbsp (chopped)
• Fresh cream 3 tbsp
Methods:
• Set a pan on medium heat, add ghee, green cardamom and bay leaf, sauté it for few seconds.
• Add onion paste and cook until golden brown. Add as splash of water if onions dry up.
• Add cashew nut paste and almond paste and cook for 3-4 minutes.
• Add jeera powder, coriander powder and red chilli powder, stir and cook for 2-3 minutes, add water, stir and cook further for 3-4 minutes.
• Add garlic paste, Salt & pepper to taste and cook for 5-6 minutes.
• Low down the flame and add the curd, keep stirring continuously as you add curd and cook until the oil separates.
• Add the chicken tikkas, mix gently and cook for another 5-6 minutes.
• Add garam masala, kasuri methi, honey and saffron infused milk mix well and cook further for 2-3 minutes, add some freshly chopped coriander leaves, fresh cream & mix well, cook for 2-3 minutes more.
• Your Reshmi kebab masala is ready to be served, serve it hot with paratha or naan of your choice.

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Veg Sandwich | वेज सैंडविच | Sanjeev Kapoor Khazana

Veg Sandwich | वेज सैंडविच | Sanjeev Kapoor Khazana

Veg Sandwich with exotic veggies, cheese and spicy chutney is going to be your next favorite snack.

VEG SANDWICH

Ingredients

¼ large English cucumber
1 medium tomato
¼ medium purple cabbage
1 medium potato, boiled and peeled
4 slices of brown breads
Butter for applying
Tata Sampann Spicy Tomato Chutney as required
A few leaves of romaine lettuce
Chaat masala for sprinkling
2 cheese slices
Cherry tomatoes to serve
Tomato ketchup to serve

Method

1. Slice cucumber, tomato and cut roundels of purple cabbage. Transfer them on a plate. Slice potato and set aside.
2. Take 2 slices of brown bread and apply butter on each and spread it evenly.
3. Add Tata Sampann Spicy Tomato Chutney and spread it evenly on both slices of bread.
4. Tear and place a few romaine lettuce leaves on the bread slices, place sliced boiled potatoes, sprinkle a little chaat masala and place cucumber slices, tomato slices, and sprinkle a little chaat masala.
5. Place the purple cabbage roundels and place cheese slice on each bread.
6. Apply butter and Tata Sampann Spicy Tomato Chutney on the remaining slices of bread slices. Place them on top of the prepared sandwiches.
7. Trim the edges and discard them. Cut the sandwiches in half.
8. Serve immediately with romaine lettuce leaves, cherry tomatoes and tomato ketchup.

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Bun-Less Mean Bean Burger | Chef Sanjyot Keer | Your Food Lab

Bun-Less Mean Bean Burger | Chef Sanjyot Keer | Your Food Lab

Written recipe for Bun less mean bean burger

Prep time: 1 hour
Cooking time: 25 mins
Serves: 6

For making tikkis
Ingredients:
• Rajma (kidney beans) 1 cup (raw)
• Water as required
• Salt to taste
• Poha 1 cup (soaked)
• Onions 1 medium size (chopped)
• Red chilli powder 1 tsp
• Aamchur powder 1 tsp
• Coriander powder 1 tsp
• Green chillies 1-2 nos.
• Ginger garlic paste 1 tbsp
• Jeera powder 1 tsp
• Salt to taste
• Fresh coriander 1 tbsp (chopped)
• Lemon juice 1 tsp
• Oil for shallow frying
Methods:
• Soak the rajma for at least 5-6 hours or overnight. Wash it thoroughly and drain excess water.
• Set a cooker on medium heat, add the soaked rajma and water, fill the water 2 inches above the rajma surface, add salt to taste and pressure cook on medium flame for 3 whistles, switch off the flame and let the cooker depressurize naturally to open the lid.
• Stain the cooked rajma and transfer it to a mixing bowl, add the remaining ingredients in order, mash and combine well. You can skip adding onions if you wish to make the tikkis and store them in refrigerator.
• Grease your palm with oil and take a spoonful of mixture and shape them into tikkis.
• Set a pan on medium heat, add oil and shallow fry the tikkis on both the sides until crisp and golden brown.

For mint and curd dip
Ingredients:
• Hung curd 1 cup
• Salt & pepper to taste
• Fresh mint leaves 3 tbsp (chopped)
Methods:
• Mix the hung curd with mint leaves and add salt & pepper as per taste.

Assembly
Ingredients:
• Romaine lettuce as required
• Tikkis as required
• Mint and curd dip
• Tomato slices as required
• Onion slices as required
Methods:
• Place the romaine lettuce and spread mint and curd dip, place the tikki, few slices of tomatoes, onions, spread the mint and curd dip once again and finally top it another leaf of romaine lettuce.
• Your unique Bun less mean bean burger is ready to be served, consume it immediately.

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Soya Chunks Manchurian | Sanjeev Kapoor Khazana

Soya Chunks Manchurian | Sanjeev Kapoor Khazana

A twist to the regular manchurian recipe by using protein rich soya chunks. This recipe is a must try !

SOYA CHUNKS MANCHURIAN

Ingredients

2 cups soya nuggets
3 tablespoons cornflour
½ teaspoon paprika
Black pepper powder to taste
2 tablespoons oil
1 tablespoon finely chopped garlic
½ tablespoon finely chopped ginger
2 teaspoons soy sauce
1 tablespoon red chilli sauce
3-4 spring onion bulbs, sliced
1 tablespoon cornflour slurry
1 small green capsicum, cut into thin strips
1 small red capsicum, cut into triangles
1 small yellow capsicum, cut into triangles
1 small onion, cut into cubes and layers separated
1 teaspoon lemon juice
Salt to taste
1 teaspoon finely chopped spring onion greens + for garnishing

Method

1. Soak soya nuggets in sufficient warm water for 10-15 minutes. Squeeze out excess water and put the nuggets in another bowl.
2. Add cornflour, paprika and pepper powder and mix well.
3. Heat 1 tablespoon oil in a non-stick pan. Add nuggets and fry for 2 minutes. Remove from heat and set aside.
4. Heat remaining oil in another non-stick pan. Add garlic and ginger, mix and sauté for a minute.
5. Add soy sauce and chilli sauce and mix well. Add spring onion bulbs, mix and cook for a minute.
6. Add cornflour slurry and mix. Add some water and mix.
7. Add green, red and yellow capsicum, onion and mix well. Add fried nuggets, mix and cook for 1-2 minutes.
8. Add lemon juice and mix well. Add spring onion greens and toss well.
9. Garnish with spring onion greens and serve hot.

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Ras Malai Recipe | रस मलाई | Chef Sanjyot Keer

Ras Malai Recipe | रस मलाई | Chef Sanjyot Keer

This Diwali treat your taste buds by trying the most yummiest, softest Ras Malai ever!!

We wish you guys a very happy Diwali. May your life be full of sparkles, colours & good food. Love you guys 🙂

– Chef Sanjyot Keer and team Your Food Lab

Full recipe for Ras malai

Rest time: 4 hours
Prep time: 45 mins
Cooking time: 1 hour
Serves: 10

For flavoured milk
Ingredients:
• Milk 1.5 litre
• Almonds 2 tbsp (slivers)
• Pistachio 2 tbsp (slivers)
• Cardamom powder 1 tsp
• Sugar 1 cup
• Saffron strands 15-20 nos.
Methods:
• Set a heavy bottom deep pan on medium low heat, add milk and keep stirring in between with light hands bring it to a boil, add almonds, pistachio, cardamom powder, sugar and saffron strands, you can adjust the quantity of sugar according to your palate.
• Mix well and cook on low flame for 15-20 minutes while stirring in intervals. The milk by now has been reduced a little bit, take it from the flame and cool down to room temperature.

For chena
Ingredients:
• Milk 2 litre (full fat)
• Vinegar 1 tsp
• Corn flour 1 tsp
Methods:
• Set a heavy bottom deep pan on medium heat and add milk, its recommended to use full fat milk for better results, bring the milk to a boil while keep stirring in intervals.
• Once the milk has boiled switch off the flame wait for few minutes and add vinegar, keep stirring as now the milk has start to curdle, add ice cubes to stop further cooking, immediately strain the excess whey.
• Pass the curdled milk through a muslin cloth and drain the excess whey, wash it with cold water thoroughly, and squeeze out the excess moisture, transfer this to a mixing bowl and knead the chena (curdled milk) until smooth consistency is achieved. Make sure you don’t squeeze it hard as the chena has to be little moist.
• Add cornflour and mix it again, make sure the chena is not dry, you can add little water if required.

For making rasmalai
Ingredients:
• Water 1.5 litre
• Sugar 1.5 cup
• Freshly prepared flavoured milk
• Freshly prepared chena
• Almonds (slivers)
• Pistachios (slivers)
• Saffron strands as required
Methods:
• Shape the freshly made chena into a big size dough ball and divide in two equal parts and further roll into cylindrical shape, further divide it in equal balls, shape those balls in to flat tikki.
• Set a deep pan on medium heat, add water and sugar and let the sugar dissolve completely and it starts boiling.
• Add the chena tikki to boiling sugar syrup, do not over crowd the pan, cover and cook for 10-12 minutes on high flame, the chena tikkis has now doubled in size, switch of the flame & further rest the tikkis in the sugar syrup for 10-15 minutes, squeeze out excess sugar syrup from chena tikki and immediately dip into freshly prepared flavoured milk.
• Set it the rasmalai into the fridge for at least 3-4 hours so that the chena absorbs all the milk till the centre. Garnish it few almonds, pistachios and saffron strands.
• Your rasmalais are ready to be served, this royal delicacy taste better when they are served chilled.

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Delhi Wali Khasta Kachori Recipe | Chef Sanjyot Keer

Delhi Wali Khasta Kachori Recipe | Chef Sanjyot Keer

Full recipe of Delhi wali khasta kachori

Prep time: 1 hour
Cooking time: 1 hour
Serves: 8

For making the kachori dough
Ingredients:
• Wheat flour 2 cups
• Salt to taste
• Ajwain 1 tsp
• Ghee 4 tsp
• Water as required
Methods:
• Add the wheat flour in a mixing bowl, further add salt, Ajwain and ghee, mix and combine the ingredients very well,
*Tip for making a crispy kachori: 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.

For making the kachori
Ingredients:
• Moong dal ½ cup
• Water to soak
• Oil 3 tbsp
• Besan 4 tbsp
• Saunf 1 tbsp
• Coriander seeds 1 tbsp
• Black peppercorns 4-5 nos.
• Red chilli powder 1 tbsp
• Turmeric powder ½ tsp
• Coriander powder 1 tbsp
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Hing 1 tsp + water 1 tbsp
• Aamchur powder 1 tsp
• Black salt 1 tsp
• Freshly prepared Kachori dough balls
• Oil for frying
Methods:
• Wash the moong dal thoroughly and soak it in fresh water for minimum 4-5 hours, drain the excess water and transfer it to a grinding jar, grind it coarsely use water if required.
• Next, set a pan on medium heat, add oil and besan and cook the besan for 1-2 minutes, further add saunf, coriander seeds, black pepper corns, red chilli powder, turmeric powder, coriander powder, garam masala and kasuri methi, mix well and dd the grounded moong dal, mix and cook until the water evaporates from the moong dal.
• Further add hing and water mixture, aamchur powder and black salt, mix well and cook for 1-2 minutes. Take it off from the flame and cool down to room temperature. As it cools down, shape the mixture to small size balls.
• Take the dough balls and make a cavity by shaping it into small bowl size, keeping the centre bit thicker than the sides, place the mixture balls and seal the dough balls by joining the sides together.
• Next, flatten the dough balls with hands into a semi thick disk, ensuring it doesn’t tear off. Make as many kachori you wish to.
• Set oil in a wok and deep fry them them on low heat for 10-12 minutes or until crisp and golden brown. Do not over crowd the pan while frying.
• Your hot khasta delhi wali kachori is ready to be served, break these kachori and place it in a bowl and top it with the tari wale aloo and also pair these up with some chutney of your choice.

For tari wale aloo
Ingredients:
• Oil 1 tbsp
• Jeera 1 tsp
• Coriander seeds 1 tsp
• Black peppercorns 1 tsp
• Whole dry chillies 2-3 nos.
• Hing 1 tbsp + water 2 tbsp
• Red chilli powder 1 tsp
• Coriander powder 1 tsp
• Tomatoes 2-3 medium size (chopped)
• Potatoes 4-5 medium size (boiled)
• Water 500 ml
• Salt to taste
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Fresh coriander leaves 1 tbsp (chopped)
Methods:
• Set a pan on medium heat, add oil, jeera, coriander seeds, black peppercorns and whole dry chillies, sauté them for a minute.
• Next, add hing and water mixture and sauté it for half a minute, further add red chilli powder and coriander powder and sauté that too for a minute.
• Add tomatoes and cook for 5-7 minutes and mash the tomatoes with the spatula, further add boiled potatoes, and mix it well, keep the potatoes a little chunkier.
• Add water, salt to taste, garam masala and kasuri methi, mix well and cook for 5-7 minutes.
• Add some freshly chopped coriander leaves and mix well, your tari wale aloo is ready to be served along with the khasta kachori.

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Veg Fried Rice Recipe | Restaurant Style Quick Recipe | Chef Sanjyot Keer

Veg Fried Rice Recipe | Restaurant Style Quick Recipe | Chef Sanjyot Keer

Written recipe for Veg fried rice

Prep time: 1 hour
Cooking time: 20 mins
Serves: 6

For boiling rice
Ingredients:
• Rice 500 gm
• Water to soak
• Water for cooking rice (3X of rice)
• Salt to taste
• Oil 1 tbsp
Methods:
• Wash the rice to remove excess starch and soak it in fresh water for at least 15 minutes.
• Set water to boil in a pot, add salt to taste, oil and the soaked rice, stir and cook until rice is cooked 80-90 percent. This will take about 8-10 minutes.
• Transfer the cooked rice in a sieve or a colander so to drain the extra water. Keep aside to make fried rice.

For making fried rice:
Ingredients:
• Oil 3 tbsp
• Spring onion bulbs 1/4th cup (chopped)
• Ginger garlic paste 1 tbsp
• Spring onion greens 1/4th cup (chopped)
• Green chilli paste 1 tbsp
• Veggies:
1. Carrots 1/3rd cup (chopped)
2. Cabbage 1 cup (chopped)
3. Capsicum 1/3rd cup (chopped)
4. French beans 1/4th cup (chopped)
• Sugar 1 tsp
• Paneer 150 gm (small dices)
• Soy sauce 1 tbsp
• Red chilli sauce 1 tbsp
• Salt & pepper to taste
• Vinegar 1 tsp
• Spring onion greens for garnish (chopped)
Methods:
• Set a pan on high heat, add oil, spring onion bulbs and ginger garlic paste, sauté for a minute.
• Add spring onion greens, green chillies, veggies and sugar, mix well and sauté for a 2-3 minutes on high flame.
• Add paneer and mix gently, sauté it for a minute.
• Add soy sauce, red chilli sauce and salt & pepper to taste, mix and cook high heat for a minute.
• Add the cooked rice, mix gently and cook for another 2 minutes.
• Add vinegar and some freshly chopped Spring onion greens, mix and toss well, your restaurant style veg fried rice is ready to be served, serve hot with schezwan sauce on side.

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