Tag Archives: style chef

ABC Juice | Apple Tasty Delight | Sanjeev Kapoor Khazana



ABC Juice stands for a juice made mainly with apples, beetroots and carrots. Refreshing and Healthy, you should absolutely make this recipe.

ABC JUICE

Ingredients

3 medium red Washington Apples
1 medium beetroot
1 medium carrot
¼ cup fresh mint leaves
½ inch ginger
Juice of ½ lemon

Method

1. Cut Washington Apples lengthwise and juice out using an electric juicer.
2. Cut beetroot lengthwise and add to juicer.
3. Cut carrot lengthwise and add to juicer alongwith mint leaves and ginger and juice out.
4. Add lemon juice to the juice and mix well.
5. Pour in individual shot glasses and serve immediately

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चिवड़ा | Chiwda | Sanjeev Kapoor Khazana



Skip on the store-bought chiwda and make this superb one at home and enjoy stress-free!

CHIWDA

Ingredients

3 cups thin pressed rice (patla poha), roasted
2 tbsps oil + for shallow frying
½ cup raw peanuts
12-15 cashewnuts, halved
10-12 almonds
¼ cup roasted chana dal
4-5 garlic cloves, sliced
2-3 green chillies, chopped
8-10 curry leaves
2 tsps mustard seeds
A pinch of asafoetida
1 tsp Tata Sampann Turmeric Powder
Salt to taste

Method

1. Heat oil in a kadai, add peanuts and fry on medium heat till golden brown and crisp. Drain on an absorbent paper and set aside.
2. In the same oil fry cashewnuts till golden brown. Drain on an absorbent paper and set aside.
3. Deep fry the almonds as well till golden brown in colour. Drain on an absorbent paper and set aside.
4. Finally to the same oil add roasted chana dal and fry till golden brown. Drain on an absorbent paper and set aside.
5. Heat 2 tbsps oil in a nonstick pan, add garlic and sauté till golden brown in colour.
6. Add green chillies and curry leaves, cook for 2 minutes on low heat.
7. Add mustard seeds and once they splutter, add asafoetida and the fried peanuts, cashewnuts, almonds, chana dal, Tata Sampann Turmeric Powder, salt and patla poha, saute till crisp.
8. Allow to cool completely. Store in an air tight container and serve as required.

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बेसन की मिर्ची | Besan Ki Mirchi | Sanjeev Kapoor Khazana



A flavourful and spicy side dish to complement your lunch or dinner.

BESAN KI MIRCHI

Ingredients

8-10 Bhavnagri chillies (mirchi)
2 tbsps oil
¼ tsp asafoetida (hing)
1 tsp cumin seeds
6 tbsps Bengal gram flour (besan)
Salt to taste
½ tsp coriander powder
2 tsps dried mango powder (amchur)
1 tsp Tata Sampann Garam Masala

Method

1. Slit the large green chillies in the centre to make a cavity.
2. Heat 1 tbsp oil in a non-stick pan, add asafoetida, cumin seeds and let them change colour.
3. Add besan, and sauté well. Add salt, coriander powder, dried mango powder (amchur), and mix well. Sauté on low flame till fragrant and golden brown.
4. Add Tata Sampann Garam Masala and mix well. Cook for 1-2 minutes. Take it off the heat and transfer into a bowl. Allow the mixture to cool for 5-7 minutes.
5. Evenly stuff the green chillies with the prepared mixture.
6. Heat remaining oil in a non-stick shallow pan, add the stuffed chillies, cover and cook for 1-2 minutes. Flip each chilli, cover and cook for 1-2 minutes. Take it off the heat.
7. Transfer into a serving plate, serve hot.

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Shahi Paneer | शाही पनीर | Sanjeev Kapoor Khazana



A restaurant-style Shahi Paneer recipe made very easy to make at home.

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Khaman Dhokla | 5 Best Gujarati Snacks | Chef Anupa | Sanjeev Kapoor Khazana



One of the most popular snacks from the Gujarati cuisine loved by all. Easy to make at home by following some simple steps.

KHAMAN DHOKLA

Ingredients

1 cup gram flour (besan)
1 cup sour yogurt
1 teaspoon turmeric powder
1 teaspoon ginger-green chilli paste
Salt to taste
1 tablespoon oil + for greasing
1 tablespoon lemon juice
1 teaspoon soda bicarbonate
1 teaspoon mustard seeds
1 teaspoon sugar
1 tablespoon scraped fresh coconut
1 tablespoon chopped fresh coriander leaves

Method

1. Heat some water in a steamer. Cover and let the water boil.
2. Put gram flour in a bowl. Add yogurt and ½ teaspoon turmeric powder and mix. Add 1 cup warm water and mix well to make a smooth batter. Cover and set aside for 6-7 hours.
3. Add ginger-green chili paste, salt and remaining turmeric powder to the batter and mix.
4. Grease a steel plate with some oil.
5. Mix together lemon juice and soda bicarbonate in a bowl and mix well. Add to the batter, mix well and pour the batter in the greased plate filling ¾ of it.
6. Place the plate into the hot steamer, cover and steam for 15 minutes. Remove from steamer.
7. To prepare tempering, heat oil in a non-stick pan. Add mustard seeds and let it splutter. Reduce heat, add some water and sugar and let the sugar melt.
8. Prick the steamed dhokla using a fork, pour the tempering over evenly and spread coconut and coriander leaves.
9. Cut into squares, demould and serve.

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Ratlami Sev | Sanjeev Kapoor Khazana

Ratlami Sev | Sanjeev Kapoor Khazana

This lip-smacking and spicy sev recipe is the perfect accompaniment with a nice warm cup of masala chai.
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आलू प्याज़ की सब्ज़ी  | Aloo Pyaz Ki Sabzi  | Sanjeev Kapoor Khazana

आलू प्याज़ की सब्ज़ी | Aloo Pyaz Ki Sabzi | Sanjeev Kapoor Khazana

An easy and effortless sabzi with the most basic ingredients. You can pair it with phulkas, paranthas or serve it with dal-chawal.

ALOO PYAZ KI SABZI

Ingredients

6-8 par-boiled potatoes, peeled and halved
6-7 small onions, quartered
1 cup onion paste
4 tbsps coconut oil
1 tsp cumin seeds
¼ tsp asafoetida (hing)
1 bay leaf
2-3 green chillies, slit
6-8 black peppercorns
1 tsp coarsely crushed ginger-garlic
1½ cups fresh tomato puree
Salt to taste
¾ tsp red chilli powder
½ tsp turmeric powder
1 tsp coriander powder
½ tsp garam masala powder
¼ cup whisked yogurt
2 tbsps chopped fresh coriander leaves
Fresh coriander sprigs for garnish

Method

1. Heat 2 tbsps coconut oil in a non-stick pan. Add potatoes, mix and cook till they turn golden brown. Transfer them on a plate.
2. Add the onions and sauté till they turn golden brown.
3. Heat remaining coconut oil in the same pan. Add cumin seeds, asafoetida, bay leaf, green chillies and black peppercorns and sauté for a minute.
4. Add onion paste, mix and cook till the oil separates. Add crushed ginger-garlic and sauté for 1-2 minutes.
5. Add tomato puree and salt and mix well. Cover and cook for 3-4 minutes.
6. Add red chilli powder, turmeric powder, coriander powder and garam masala powder and mix well.
7. Add yogurt, mix, cover and cook for 3-4 minutes.
8. Add the sautéed potatoes and onions along with coriander leaves and mix well. Cover and cook for 2-3 minutes.
9. Switch the heat off and transfer the aloo pyaz ki sabzi into serving bowls and garnish with coriander sprigs. Serve hot.

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आलू कोफ़्ता करी | Aloo Kofta Curry  | Sanjeev Kapoor Khazana

आलू कोफ़्ता करी | Aloo Kofta Curry | Sanjeev Kapoor Khazana

Move over the paneer and ghia kofte and try this superb aloo kofte with a fabulous gravy. Share your reviews with us in the comments.

ALOO KOFTA CURRY

Ingredients

3 medium potatoes, boiled, peeled and grated
½ cup grated cottage cheese
½ cup grated processed cheese
Salt to taste
½ tsp coriander powder
½ tsp chaat masala + sprinkle
¼ tsp green cardamom powder
4 tbsps chopped fresh coriander
2-3 tbsps cornflour
2 tbsps + 2 tsps oil + to deep fry
½ inch cinnamon stick
1 bay leaf
½ tsp cumin seeds
3 medium onions, roughly chopped
10-12 cashew nuts
2 large tomatoes, roughly chopped
2 green chillies, roughly chopped
½ inch ginger, roughly chopped
5-6 garlic cloves
½ tsp red chilli powder
½ tsp coriander powder
A pinch of turmeric powder
A pinch of dried fenugreek leaves (kasuri methi) powder
½ tsp Tata Sampann Garam Masala
2 tsps fresh cream
Coriander sprig for garnish

Method

1. Mix potatoes, cottage cheese, processed cheese, salt, coriander powder, chaat masala, half the green cardamom powder and half the coriander in a bowl.
2. Add cornflour and mix well.
3. Heat sufficient oil in a kadai. Grease palms with little oil and divide the mixture into 12 equal portions. Roll the prepared koftas in cornflour and deep fry on medium heat till golden brown and crisp.
4. Drain on an absorbent paper and set aside.
5. For the gravy, heat 2 tbsps oil in a deep nonstick pan. Add cinnamon, bay leaf and cumin seeds and sauté till fragrant.
6. Add onions and sauté till translucent. Add cashewnuts, tomatoes, green chillies, salt and mix well.
7. Add ginger, garlic and sauté for a minute. Add1 cup water and mix well. Cover and cook on medium heat for 5 minutes.
8. Transfer in a bowl and allow to cool. Discard the bay leaf, transfer in a blender jar, add ½ cup water and blend to coarse paste.
9. Heat 2 tsps oil in the same pan. Add red chilli powder, coriander powder, turmeric powder and salt and mix well.
10. Add the ground paste, ½ cup water and mix well. Cover and cook for 5-7 minutes.
11. Add ½ cup water, remaining coriander, kasuri methi powder and remaining green cardamom powder, Tata Sampann Garam Masala and mix well. Cover and cook for 2 minutes more.
12. Add fresh cream and mix well.
13. Transfer the gravy in serving bowl, place the prepared koftas on top.
14. Drizzle some fresh cream and serve hot garnished with coriander sprig.

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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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Chilli Garlic Shrimps | Cooksmart | Sanjeev Kapoor Khazana



CHILLI GARLIC SHRIMPS – (Serves – 4)

Ingredients

4 tbsps sweet red chilli sauce
2 tsps crushed red chillies
12-15 garlic cloves
8-12 shrimps, shelled and deveined with tails intact
2 tsps grated lemon rind
12-15 fresh coriander sprigs
2-3 fresh parsley sprigs
Juice of 1 lemon
Salt to taste
4 tbsps extra virgin olive oil + for shallow-frying
4-5 Iceberg lettuce leaves
4-5 rocket leaves

Method

1. Crush garlic cloves and place in a bowl. Add chilli sauce, crushed red chillies and lemon rind.
2. Roughly chop coriander sprigs and add. Roughly chop parsley sprigs and add alongwith lemon juice, salt, 4 tbsps olive oil and shrimps. Mix well.
3. Heat olive oil in a non-stick pan. Place the shrimps on it and shallow-fry till evenly done from both sides and the shrimps are cooked.
4. Tear lettuce leaves and rocket leaves and place into the bowl which had the shrimps. Mix well.
5. Prepare a bed of the salad leaves on a serving platter. Place the shrimps on top and serve hot.

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