Tag Archives: style chef

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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Raw Banana Patties | #LockdownDiaries | Grishma Ambekar | #FansAtHome | Sanjeev Kapoor Khazana

Raw Banana Patties | #LockdownDiaries | Grishma Ambekar | #FansAtHome | Sanjeev Kapoor Khazana

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Besan Barfi | बेसन बर्फी | Sanjeev Kapoor Khazana

Besan Barfi | बेसन बर्फी | Sanjeev Kapoor Khazana

Festive season has started and we have got you the perfect festive sweet for you to make, besan ki barfi with loads of desi ghee, nuts and more!

BESAN BARFI

Ingredients

½ cup ghee
1 cup Tata Sampann Fine Besan
½ cup sugar
½ tsp green cardamom powder
8-10 pistachios, blanched, peeled and slivered

Method

1. Heat ghee in a non-stick deep pan, let it melt. Add Tata Sampann Fine Besan and mix well. Sauté till the colour changes and the mixture is fragrant.
2. Meanwhile, add sugar and ¼ cup water in a non-stick deep pan, place it on heat and let the sugar melt. Bring the mixture to a multi string consistency.
3. Take both the pans off the heat. Add green cardamom powder in the sugar syrup.
4. Add the sugar syrup into the besan mixture and mix till well combined. Place it back on the heat. Continuously keep mixing for a minute on low heat.
5. Transfer the prepared mixture into a greased burfi tray and spread it evenly. Sprinkle pistachio slivers and gently press it.
6. Set aside for 5 minutes. Cut into desired shape and set aside for 15-20 minutes.

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Besan Tikka Masala | Cooksmart | Sanjeev Kapoor Khazana

Besan Tikka Masala | Cooksmart | Sanjeev Kapoor Khazana

Masaledar besan tikkas cooked in a delightful gravy.

BESAN TIKKA MASALA

Ingredients

1 cup gram flour (besan)
Salt to taste
3 tsps red chilli powder
½ tsp asafoetida
1 tbsp oil + for greasing + shallow-frying
1 tsp cumin seeds
1 medium onion, finely chopped
1 tbsp ginger-garlic paste
1 medium tomato, roughly chopped
1 green chilli, finely chopped
½ cup tomato puree
1 tsp garam masala powder
1 green chilli for garnishing

Method

1. Put gram flour, salt, 2 tsps red chilli powder and asafoetida into a bowl and mix. Add 1 cup water and whisk to make a smooth batter.
2. Heat a deep non-stick pan, add gram flour batter and cook, stirring continuously to avoid forming any lumps. Cook till the mixture thickens. Add 1 tbsp water and continue to cook for 20-25 minutes, stirring occasionally, to get a smooth consistency.
3. Heat 1 tbsp oil in another deep non-stick pan, add cumin seeds and onion and sauté till translucent. Add ginger-garlic paste and mix well. Add tomato, green chilli, remaining red chilli powder and tomato puree and mix well. Cover and cook for 5-7 minutes.
4. Grease a barfi tray with oil, pour gram flour mixture into it and let it set at room temperature, then cut into small cubes.
5. Heat sufficient oil in another non-stick pan, shallow-fry besan tikkas in it, turning sides, till brown.
6. Add salt and fried besan tikkas, garam masala powder to the second pan with the masala and mix well. Cook for 2-3 minutes.
7. Serve hot garnished with whole green chilli.

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Chicken 65 | चिकन ६५ |  Sanjeev Kapoor Khazana

Chicken 65 | चिकन ६५ | Sanjeev Kapoor Khazana

CHICKEN 65

Ingredients

300 boneless chicken legs, cut into 1 inch pieces
¼ cup yogurt
2½ ginger-garlic paste
3 tsps Tata Sampann Chicken Masala
Salt to taste
Crushed black peppercorns to taste
6-8 + ¼ cup curry leaves
¼ lemon
1½ tbsps red chilli paste
1½ tbsps oil + for deep frying
¼ cup rice flour
1½ tbsps refined flour (maida)
3-4 green chillies, slit
1½ tbsps chopped garlic
Lemon wedges to serve

Method

1. Take chicken into a bowl. Add yogurt, ginger-garlic paste, Tata Sampann Chicken Masala, salt, crushed black peppercorn.
2. Finely chop 6-8 curry leaves and add into the chicken mixture. Squeeze lemon into it and add red chilli paste and mix till well coated. Marinate in the refrigerator for 25-30 minutes.
3. Heat sufficient oil in a kadai.
4. Add rice flour and refined flour in the marinated chicken mixture. Mix well.
5. Drop the chicken pieces into the hot oil and deep fry till crisp. Drain on an absorbent paper.
6. Heat 1½ tbsps oil in a non-stick wok, add green chillies, garlic and remaining curry leaves and sauté for a few seconds. Add fried chicken pieces and toss well. Take the pan off the heat.
7. Transfer onto a serving plate and serve hot with lemon wedges.

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Eggless Choco Coffee Cake | Cooksmart | Sanjeev Kapoor Khazana

Eggless Choco Coffee Cake | Cooksmart | Sanjeev Kapoor Khazana

This fantastic cake is made with cocoa powder and instant coffee but no eggs

EGGLESS CHOCO COFFEE CAKE

Ingredients

⅔ cup cocoa powder
1½ tsps instant coffee powder
2¼ cups refined flour (maida)
1½ tsps baking soda
1½ cups sugar
¾ cup vegetable oil + to grease
¾ tsp salt
¾ tsp vanilla essence
1½ cups milk
1½ tbsps vinegar

Method

1. Preheat oven to 180° C.
2. Sieve cocoa powder into a bowl. Sieve coffee powder, baking soda and refined flour into the same bowl and mix well.
3. Add sugar, oil, salt and vanilla essence and mix well. Add milk and mix. And vinegar and mix with a hand blender.
4. Grease a non-stick spring-bottom cake tin. Pour the batter into it and bake in the preheated oven for 35-40 minutes.
5. Cool slightly, slice and serve warm or cold.

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Healthy Mix Veg Daliya | Sanjeev Kapoor Khazana

Healthy Mix Veg Daliya | Sanjeev Kapoor Khazana

This is an amazing dish for people who want to eat something healthy which is not just easy to make but tastes absolutely mouth-watering!

HEALTHY MIX VEG DALIA

Ingredients

1 cup broken wheat (daliya)
1 tsp coconut oil
10-12 curry leaves
½ cup soaked mix lentils ???
1 small carrot, cut into ½ inch pieces
10-12 French beans, cut into ½ inch pieces
½ tsp cumin seeds
Salt to taste
Tempering
1 tbsp coconut oil
1 tsp cumin seeds
1 tsp mustard seeds
1 large onion, sliced
Salt to taste
6-7 garlic cloves, chopped
½ inch ginger piece, roughly chopped
2-3 green chillies, chopped
8-10 curry leabes
½ tsp Tata

Method

1. Heat 2½ – 3cups water in a deep pan.
2. Dry roast broken wheat in a pressure cooker for 2 minutes or till fragrant. Add 1 tsp coconut oil, 10-12 curry leaves, ½ cup mix of soaked split skinless red lentil and soaked split skinless green gram, 1 small carrot cut into ½ inch pieces and 10-12 french beans cut into ½ inch pieces, ½ tsp cumin seeds, salt, and mix and saute for 1-2 minutes.
3. Add the hot water, mix, increase the heat to high and cook till 1 whistle is given out, reduce the heat to low and cook for 5-7 minutes further.
4. To make the tempering, heat coconut oil in a non-stick pan, add 1 tsp cumin seeds and mustard seeds 1 tsp and saute for a few seconds.
5. Add 1 large onion sliced and a pinch of salt, mix and saute for 1 minute. Add 6-7 garlic cloves roughly chopped, ½ inch giner roughly chopped, 2-3 grene chillies chopped, 8-10 curry leaves and saute well.
6. Add ½ tsp Tata Sampann Turmeric Powder, ½ tsp red chilli powder, salt and 1 mediumchopped tmato and mix well. Cook for 2-3 minutes.
7. Add 10-12 broccolli florets, ½ cup frozen green peas and saute for a minute. Cover and cook for 2 minutes.
8. Open the cooker once the pressure has reduced completely, transfer the cooked daliya into the pan and mix well. Add ½ cup hot water and mix.
9. Add a pinch of garam masala powder and mix, cover and cook for 1 minute.
10. Add 2tbsps coriander leaves , mix and transfer into a serving bowl. Drizzle a little ghee

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Missal Pav | Cooksmart | Sanjeev Kapoor Khazana

Missal Pav | Cooksmart | Sanjeev Kapoor Khazana

A spicy preparation of sprouted brown and green gram served with pav

MISSAL PAV

Ingredients

1 cup sprouted brown gram (matki)
1 cup sprouted green gram (moong)
Pav for serving
3 tbsps oil
1 medium onion
¼ tsp asafoetida
½ tsp mustard seeds
¼ tsp turmeric powder
10-12 curry leaves
1 tsp coriander powder
1 tsp cumin powder
1 tbsp ginger-garlic paste
1 tbsp red chilli powder
Salt to taste
3 green chillies
8-10 fresh coriander sprigs + for garnishing
½ cup farsan
2 tbsps finely chopped onion
Juice of ½ lemon

Method

1. Heat oil in a non-stick pan. Finely chop onion.
2. Add asafoetida and mustard seeds to the pan and let the seeds splutter. Add onion, mix and sauté for 1 minute.
3. Add turmeric powder, curry leaves, sprouted brown gram and sprouted green gram and mix well.
4. Add coriander powder, cumin powder and ginger-garlic paste, mix well and cook for 1 minute.
5. Add red chilli powder and mix well. Add 3 cups water and salt, mix, cover and cook for 2 minutes.
6. Finely chop green chillies and add. Mix well, cover and cook for 5-7 minutes.
7. Roughly chop coriander sprigs and add. Mix well, cover and cook for 5-7 minutes.
8. Transfer missal into a serving bowl, top with farsan and chopped onion. Drizzle lemon juice, garnish with a coriander sprig and serve hot with pav.

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Veg Manchurian | 10 Best Indo-Chinese Recipes | Chef Anupa | Sanjeev Kapoor Khazana

Veg Manchurian | 10 Best Indo-Chinese Recipes | Chef Anupa | Sanjeev Kapoor Khazana

Deep fried vegetable dumplings tossed in spicy manchurian sauce.

VEG MANCHURIAN

Ingredients

1 small cabbage, shredded
1 medium carrot, cut into juliennes
Salt to taste
¼ cup cornflour + for coating
½ tbsp refined flour (maida)
2 tbsps oil + for deep-frying
2 spring onion with greens
4-5 garlic cloves, finely chopped
1 inch ginger, finely chopped
¼ cup finely chopped celery
1-2 green chillies, finely chopped
1¼ cups vegetable stock
2 tsps soy sauce
1 tsp chilli sauce
Crushed black peppercorns to taste
1 tsp vinegar

Method

1. Place a muslin cloth in a bowl. Add cabbage, carrot and salt and set aside for 5 minutes to get rid of excess moisture. Squeeze out excess water and transfer to another bowl. Reserve the water.
2. Add ½ tbsp cornflour and refined flour to the vegetables and mix well.
3. Divide the mixture into equal portions, shape into balls and coat with cornflour.
4. Heat sufficient oil in a kadai. Deep-fry the balls till golden brown and crisp. Drain on absorbent paper.
5. To make the sauce, heat 2 tbsps oil in a non-stick pan.
6. Roughly chop spring onion bulbs and reserve the greens.
7. Add the bulbs, garlic, ginger, celery and green chillies to the pan. Add 1 cup vegetable stock, reserved water, soy sauce, chilli sauce, salt and crushed peppercorns and bring to a boil.
8. Mix together remaining cornflour and remaining vegetable stock in a bowl to make slurry, add to the sauce, mix well and cook for a minute.
9. Remove from heat, add fried balls, vinegar, mix well and set aside for 5 minutes.
10. Garnish with diagonally sliced spring onion greens and serve hot.

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