Full Written recipe for Healthy peri peri paneer wrap

Spinach chapati
Ingredients:
• Wheat flour 2 cups
• Spinach puree 3/4th cup
• Salt to taste
• Water as required
Method:
• In a mixing bowl, add wheat flour, spinach puree and salt to taste, mix and combine well, add water in batches and knead well, knead for at least 4-5 minutes to make a soft dough.
• Cover the dough with a damp cloth & rest for minimum 30 minutes. By the time you can make other components.
• After the rest, divide the dough in equal size dough balls, further use a rolling pin and roll into a thin chapati. Dust dry flour as and when required while rolling.
• Set a tawa on medium heat, make sure the tawa is hot, cook the chapati from both the sides until brown spots appear, you need to cook all the chapati in same way to make rolls.

Hot sauce
Ingredients:
• Tomatoes 1 medium size
• Kashmiri red chillies 15-20 nos. (soaked)
• Green chilli 1 no.
• Garlic 4-5 cloves
• Black salt ½ tsp
• Jeera (cumin) powder 1 tsp
• Vinegar 1 tsp
• Black pepper powder 1/4th tsp
• Salt to taste
• Gud (jaggery) 1 tsp
• Oil 1 tbsp
• Water 100 ml
• Lemon juice 1 tsp
Methods:
• Char the tomatoes from all side on open flame, once charred, cool down and remove the skin, further add in the mixer grinder along with the remaining ingredients.
• Add water to adjust the consistency & grind well to make a smooth paste. Refrigerate & use accordingly.

Creamy garlic sauce
Ingredients:
• Thick curd 1 cup
• Garlic juice 1 tsp
• Lemon juice ½ tsp
• Fresh coriander 1 tbsp (finely chopped)
• Salt & black pepper powder to taste
Methods:
• Add all the ingredients in a mixing bowl and mix well, refrigerate and use accordingly.

Peri peri spice mix
Ingredients:
• Red chilli powder 2 tbsp
• Black salt ½ tsp
• Cinnamon powder ¼ tsp
• Garlic powder 1 tsp
• Ginger powder 1 tsp
• Oregano 1 tsp
• Salt ½ tsp
Methods:
• Add all the powdered spices in a jar and shake well, your peri peri spice mix is ready, use it accordingly.

Paneer filling
Ingredients:
• Olive oil 1 tbsp
• Garlic 1 tbsp (chopped)
• Green chillies 1-2 nos. (chopped)
• Pyaaz (onions) ½ cup (chopped)
• Mixed bell peppers 3/4th cup (chopped)
• Sweet corn ½ cup (chopped)
• Prepared peri peri spice mix 2 tbsp
• Salt to taste
• Lemon juice 1 tsp
• Paneer 300 gm (diced)
• Fresh coriander a small handful
Method:
• Set a pan on medium heat, add oil, chopped garlic & green chillies, stir and cook briefly on high flame.
• Add onions, stir & cook for 1-2 minutes on high flame. Further add bell peppers & corn, stir and cook for 1-2 minutes on high flame.
• Further add peri peri spice mix, salt to taste and lemon juice, stir & mix well, further add paneer and stir gently.
• Finish with freshly chopped coriander leaves, your peri peri paneer filling is ready, keep aside to be used later.

Assembly:
Ingredients:
• Whole wheat spinach chapati
• Lettuce
• Peri peri paneer filling
• Garlic dip
• Spicy hot sauce
• Tomatoes
• Onions
• Fresh coriander
• Pomegranate seeds
Method:
• Take the whole wheat spinach chapati, add some lettuce, place the peri per paneer filling, drizzle some garlic dip & hot sacue, add some tomatoes, onions, fresh coriander and pomegranate seeds, roll and your good to go, your healthy peri peri paneer wrap is ready. You can tweak few elements as per your palate preference.

#YFL #SanjyotKeer #Wrap

The Music I use in All my videos –
(Best for independent creators)

Follow us on all platforms:
Facebook –
Instagram –

Follow my personal handles here: (Chef Sanjyot Keer)
Facebook –
Instagram –
Twitter –

source

Full written recipe for Veg Schezwan manchurian

Prep time: 25 – 30 minutes
cooking time: 20-25 minutes
Serves: 3-4 people

Manchurian balls
Ingredients:
Cabbage | पत्ता गोभी 1 cup (chopped)
Carrot | गाजर ½ cup (chopped)
French beans | फंसी ½ cup (chopped)
Spring onion greens | हरी प्याज 1/4th cup (chopped)
Fresh coriander | हरा धनिया 2 tbsp (chopped)
Ginger | अदरक 1 inch (chopped)
Garlic | लेहसुन 2 tbsp (chopped)
Green chilli paste | हरी मिर्च कि पेस्ट of 2 nos.
Light soy sauce | लाइट सोया सॉस 1 tsp
Red chilli sauce | रेड चिली सॉस 1 tbsp
Butter | मक्खन 1 tbsp
Salt to taste | नमक
White pepper | सफेद मिर्च 1 pinch
Sugar | शक्कर a pinch
Corn flour | कॉर्न फ्लोर 6 tbsp
Refined flour | मैदा 3 tbsp
Method:
In a large bowl add chopped vegetables, along with all the seasoning & sauces, mix everything well using your clean hands, mix it lightly or else the vegetables will start releasing their moisture.
Further add the corn flour & refined flour in batches & keep mixing everything well with your hands, to check the consistency, pick a small portion of the mixture in your hand & form a ball out of it, if the mixture comes together well then you have achieved the right consistency. In total I’ve used 6 tbsp of corn flour and 3 tbsp of refined flour, you can adjust the quantity depending on the consistency of the mixture.
Set oil for frying in a wok on high heat, dip your fingers in water and take a small amount of mixture & shape it to make like balls, shape all of them.
Once shaped, drop in hot oil, on high heat and do not stir initially, allow the manchurian balls to form a layer, further lower the flame to medium low and cook the manchurian balls, so it gets cooked from inside, fry them until the colour changes to light golden brown, make sure to stir in intervals while frying. This frying process may take around 3-4 minutes.
As soon as the colour changes to light golden brown, remove it and keep in strainer and rest for 5-7 minutes. At this stage you can keep half cooked manchurian balls aside and later refry them when you’re about to make the manchurian.
To refry them, heat the oil until it becomes really hot, once the oil is really hot flash fry the half cooked manchurian balls on high heat for few seconds or until it turns super crispy and the colour changes to golden brown.
Manchurian balls are ready, keep them aside to be used for tossing it later in the sauce.

Schezwan sauce
Ingredients:
Oil | तेल 2 tbsp
Garlic | लेहसुन 4-5 tbsp (chopped)
Coriander stems | धनिया कि डंठल 1 tsp (chopped)
Ginger | अदरक 1 tsp (chopped)
Kashmiri red chilli paste | कश्मीरी लाल मिर्च कि पेस्ट 2-3 tbsp
Onion | प्याज़ 2 tbsp (chopped)
Capsicum | शिमला मिर्च 2 tbsp (chopped)
Spring onion bulbs | हरा प्याज़ 2 tbsp (roughly chopped)
Green chilli | हरी मिर्च 1 no. (slit)
Ketchup | कैचप 4 tbsp
Red chilli sauce | रेड चिली सॉस 1 tbsp
Light soy sauce | लाइट सोया सॉस 1 tsp
Vinegar | सिरका 1 tsp
Sugar | शक्कर a pinch
White pepper powder | सफेद मिर्च पाउडर a pinch
Salt | नमक to taste
Vegetable stock / hot water | वेगीटैबल स्टॉक / गरम पानी 100-150 ml
Green chilli paste 1 tsp
Corn flour | कॉर्न फ्लोर 1 tbsp
Water | पानी 50 ml
Fresh coriander | हरा धनिया a small handful (chopped)
Spring onion greens | हरे प्याज़ के पत्ते a small handful (chopped)
Methods:
Set a wok on high heat, add oil and let it heat nicely, further add garlic, coriander stems, ginger & kashmiri red chilli paste, stir & cook on high flame until the colour of the paste darkens and the texture changes to little crumbly.
Further, add chopped veggies, sauces, sugar, salt & white pepper powder, stir & cook for 1-2 minutes.
Now, add stock/hot water & green chilli paste, stir and cook for 1-2 minutes.
In a separate bowl, add corn starch & water, mix well and make a smooth lump free slurry, add this slurry to the sauce, stir and cook until the sauce thickens.
Once the sauce thickens, add the crispy fried manchurian balls along with that add, fresh coriander and spring onion greens, stir well to coat the manchurian ball with the sauce.
Your schezwan manchurian dry is ready, garnish with some spring onion greens and serve hot.

#YFL #SanjyotKeer #manchurian

The Music I use in All my videos –
(Best for independent creators)

Follow us on all platforms:
Facebook –
Instagram –

Follow my personal handles here: (Chef Sanjyot Keer)
Facebook –
Instagram –
Twitter –

source

Full written recipe for Peri Peri Panini

Red garlic chutney:
Ingredients:
• Whole kashmiri red chillies 10-12 nos. (soaked & deseeded)
• Green chillies 2-3 nos.
• Garlic 7-8 cloves.
• Cumin powder 1 tsp
• Black salt 1 tsp
• Salt to taste
• Water as required
Method:
• Add the soaked & deseeded in a mixer grinder along with the remaining ingredients & grind it into a fine paste.
• Your red garlic chutney is ready.

Green sandwich chutney:
Ingredients:
• Coriander 1 cup packed
• Curry leaves 6-7 nos.
• Spicy green chillies 7-8
• Garlic 5-6 cloves
• Ginger 1 inch
• Roasted chana dal 2 tbsp
• Salt to taste
• Sandwich masala/chaat masala large pinch
• Cumin powder a pinch
• Ice cubes 2-3
• Water very little
Method:
• In a mixer grinder jar add the coriander & the remaining ingredients, make sure that you add very little water & grind it into a fine paste.
• Your green sandwich chutney is ready.

For peri peri spice mix:
Ingredients:
• Red chilli powder 2 tbsp
• Black salt ½ tsp
• Powdered sugar 1 tsp
• Ginger powder ½ tsp
• Garlic powder 1 tsp
• Oregano 1 tsp
• Cinnamon powder ¼ tsp
• Salt ½ tsp
Method:
• Take a jar & add red chilli powder with the remaining ingredients & mix well.
• You can also add all the spices into a mixer grinder & grind them.
• Your peri peri spice mix is ready.

Panini mixture:
Ingredients:
• Paneer 100gm (diced)
• Capsicum 1/3 cup (chopped)
• Onion 1 medium sized or 1/3 cup (chopped)
• Cabbage 1/3 cup (chopped)
• Sweet corn kernels 1/3 cup (boiled)
• Green chillies 2-3 nos. (chopped)
• Peri peri spice 2 tbsp
• Red garlic chutney 3 tbsp
• Mayonnaise 3 tbsp
• Salt to taste
• Processed cheese 60-75gms
Method:
• Take large bowl & add the diced paneer with the remaining ingredients & mix well using 2 forks or a spoon, be careful while mixing & make sure that you don’t break the paneer pieces.
• Your panini mixture is ready.

Making the panini:
Ingredients:
• Panini bread (or regular bread)
• Soft butter
• Spicy green chutney
• Red garlic chutney
• Panini mixture
Method:
• Slice the panini bread from the middle using a sharp knife & divide it into two halves, spread butter evenly on both the halves then apply green chutney on one half and red garlic chutney on other.
• Spread enough filling on one half & place the second bread slice on top of it & press it lightly, then spread some more soft butter on top of the bread slice.
• Set a grill pan on high heat & add some butter in it, then place the butter side of the panini down on the grill pan & immediately apply pressure to get the grill marks, flip the panini & cook it in the same manner on the other side.
• Your peri peri panini is ready.

#YFL #SanjyotKeer #Panini

The Music I use in All my videos –
(Best for independent creators)

Follow us on all platforms:
Facebook –
Instagram –

Follow my personal handles here: (Chef Sanjyot Keer)
Facebook –
Instagram –
Twitter –

source

Full Written recipe for Spicy Mexican Burger

For Mexican seasoning
Ingredients:
• Cumin powder 1 tsp
• Coriander powder ½ tsp
• Red chilli powder 1 tsp
• Oregano 1 tsp
• Aamchur powder ½ tsp
• Garlic powder 1 tsp (optional)
• Onion powder 1 tsp (optional)
• Black salt ½ tsp
• Black pepper powder ¼ tsp
• Salt ½ tsp
Method:
• Take a mixer grinding jar and add all the spice mix ingredient to it & grind it well.
• Your Mexican seasoning is ready.

For spicy mayo
Ingredients:
• Mayonnaise ½ cup
• Red chilli sauce 3 tbsp
• Mustard sauce 1 tsp
• Honey 1 tsp
• Mexican seasoning 1 tsp
Method:
• Take bowl and add the mayo and remaining ingredients of the sauce to it, mix it well using a whisk.
• Your spicy mayo is ready.

For salsa (pico de gallo)
Ingredients:
• Tomato 3 medium sized (chopped)
• Onion 1 medium size (chopped)
• Green chillies 1-2 nos. (chopped)
• Fresh coriander small handful (chopped)
• Ketchup 1 tbsp
• Lemon juice 1 tsp
• Salt to taste
• Black pepper powder 1 pinch
Method:
• Take a bowl & add the tomatoes with remaining salsa ingredients, mix it well.
• Your salsa is ready.

For mexican burger patty
Ingredients:
• Oil 1 tbsp
• Onions 1/3 cup (chopped)
• Garlic 2 tbsp (chopped)
• Green chillies 1-2 nos. (chopped)
• Carrots 1/3 cup (chopped)
• French beans 1/3 cup (chopped)
• Mushrooms 1/3 cup (chopped)
• Capsicum 1/3 cup (chopped)
• Black beans 1 cup (cooked)
• Cooked rice 1 cup
• Fresh coriander small handful (chopped)
• Red chilli sauce 2 tsp
• Mexican seasoning 2 tbsp
• Salt to taste
• Breadcrumbs ¼ cup (or as required)
Method:
• Set a pan on high heat, add oil and let it heat well.
• Further add onions, garlic, green chillies, stir & cook for 1-2 minutes or until the onions turn translucent & the rawness of the garlic is gone.
• Now add carrot & french beans, stir & cook on high flame for 2-3 minutes, make sure you don’t overcook the veggies, they should remain crunchy.
• Further add mushrooms, capsicum & salt to taste, stir & cook for 1-2 minutes.
• Your veggies are ready, transfer them into a large bowl & let it cool down.
• After it cools down add the black bean & the remaining patty ingredients, mash everything well using a potato masher.
• Once everything is mashed mix well using a spoon and add breadcrumbs in batches or as required, all the ingredients should combine well. Your patty mixture is ready.
• Once the desired consistency is achieved, coat your hand with a little oil, take spoonful of the patty mixture in your hand & make a round ball, then press the ball with your hand and form a patty, to shape it better transfer it on a plate and shape the perfect patty by applying pressure with your hand, measure the size of the patty using the burger buns.
• When the desired shape is achieved, crumb the patty in breadcrumbs lightly, your patty is ready to be shallow fried.
• Take a pan and fill it with enough oil to shallow fry the patty, once the oil gets heated add the patty and let it cook from one side, when it gets golden brown from one side flip the patty carefully & cook it the same way on the other side.
• Remove the patty from the pan when it gets golden brown from both sides.
• Your mexican burger patty is ready.

Assembly:
Ingredients:
• Butter for toasting burger buns
• Burger buns as required
• Fresh lettuce (shredded)
• Mexican patty
• Spicy mayonnaise
• Salsa
• Nachos
Method:
• Set a pan on high heat, add butter and toast the burger buns facing on the inside until it gets toasted & turns golden brown.
• Place the bottom bun first & place some shredded lettuce on it, then place the mexican patty and spread the spicy mayo on it, further add a small spoonful of the salsa and then crush a few nachos on top of it, now place the top bun.
• Your spicy mexican burger ready, consume it quickly.

#YFL #SanjyotKeer #Burger

The Music I use in All my videos –
(Best for independent creators)

Follow us on all platforms:
Facebook –
Instagram –

Follow my personal handles here: (Chef Sanjyot Keer)
Facebook –
Instagram –
Twitter –

source

Full written recipe for Plum cake

Prep time: 20-25 minutes (doesn’t include soaking time)
Cooking time: 1 hour
Serves: 900 gm bar cake

Soaking dried fruits
Ingredients:
Kaale kishmish (black raisins) 50 grams
Bhure kishmish (brown raisins) 50 grams
Hare kishmish (green raisins) 50 grams
Dried blueberries 25 grams
Tutti fruity 50 grams
Orange juice as required
Method:
Use a glass bowl & add all the dried fruits further add orange juice as required so all the fruits are totally submerged in it, now keep it for soaking for at least 24 hours, you can also keep it for as long as a week, the more you soak the better the cake will be, make sure to keep it refrigerated while the soaking process.
Once the fruits are soaked well in the juice, use a sieve and strain the excess orange juice, reserve the orange juice to be used later in making the cake.

Molasses A.K.A. Blackjack
Ingredients:
Cheeni (sugar) 1/4th cup
Gud (jaggery) 1/4th cup
Water as required approx. 200 ml
Method:
Set a wok on medium heat, prefer taking a little deep cavity utensil, add sugar and let the sugar caramelize on medium heat, do not stir initially, as the sugar starts to get some colour, stir once and cook until the sugar melts and becomes dark brown in colour.
Once the sugar caramelizes add the jaggery & stir continuously, cook until the jaggery dissolves completely & it turns blackish in colour, once you get that colour, switch off the flame and allow it to cool down a little bit.
Further carefully add water gradually and stir continuously, switch on the flame & cook on medium low heat until it becomes semi thick in consistency, once that consistency is achieved, switch off the flame and allow it cool down completely, as the molasses cool down it’ll become very thick, that’s the consistency we need.
Use a weighing scale & measure 50 gm of the prepared molasses, keep it aside to be used in making the plum cake.

For making the cake
Ingredients:
Dry ingredients:
Maida (refined flour) 140 grams / 1 cup
Salt 1/4th tsp
Dalchini (cinnamon) powder ½ tsp
Laung (clove) powder 1/4th tsp
Jaiphal (nutmeg) powder 1/4th tsp
Saunth (ginger) powder ½ tsp
Baking powder ½ tsp
Baking soda 1/8th tsp
Wet ingredients:
Makkhan (butter) 100 grams
Orange juice 75 grams
Brown sugar 1 tbsp
Prepared molasses 50 grams
Condensed milk 140 grams / 1/2 cup
Vanilla essence 1 tsp / 5 ml
Badam (almonds) 40 grams
Lemon peel of ½ lemon (grated)
Orange peel of 1/4th orange (grated)
Topping:
Dried cranberries
Tutti fruity
Walnuts
Almonds (slivered)
Method:
Take a little big size mixing bowl, add all the dry ingredients in sieve & sift well to add it in the bowl, keep it aside.
Further, set a pan or a wok on medium heat, add butter, orange juice, brown sugar, prepared molasses, stir & cook until the butter melts, further bring to a boil.
Now switch off the flame & allow to cool down a little bit, now add the soaked fruits, condensed milk & vanilla essence, stir & mix well. Further add this mixture to the dry ingredients & mix once, further add almonds, orange zest & lemon zest, use cut & fold method to combine the mixture well.
As all the ingredients are mixed well, when you check the consistency of the batter, it is little thick as required, to make it a little thin, add the reserved orange juice that was used for soaking the dried fruits, I’ve totally used 6 tbsp of reserved orange juice, mix well and you’ve got the perfect consistency of the cake batter.
Line a loaf tin with butter paper, I’ve used an 8 inch by 4-inch rectangle loaf tin, you can use a round cake tin as well, this batter will give you around 900 gm of cake so you can decide accordingly.
Pour the batter in the tin and tap it on the counter table so to remove any air pockets in the batter, top it with some dried cranberries, tutti fruity, walnuts & almond slivers, bake it in a preheated oven at 150℃ for 1 hour.
Do not disturb the cake for at least an hour, make sure to check the process of baking keeping the oven doors closed. Check the cake after an hour for its doneness by inserting a toothpick, if it comes out clean your cake is baked to its perfection, there will also be cracks on the top surface and it denotes its baked perfectly, if the toothpick is not clean you need to bake it a little more.
Once baked, carefully take out from the oven and allow it to cool down for few minutes.
After cooling down, run a clean knife from the sides and gently pull up the cake, remove the butter paper and your Christmas plum cake is ready.
Slice it and consume accordingly, it can be stored in the fridge for up to a week.

#YFL #SanjyotKeer #PlumpCake

The Music I use in All my videos –
(Best for independent creators)

Follow us on all platforms:
Facebook –
Instagram –

Follow my personal handles here: (Chef Sanjyot Keer)
Facebook –
Instagram –
Twitter –

source

Full written recipe for Paneer pahadi tikka

Prep time: 20-25 minutes
Cooking time: 10-15 minutes
Serves: 3-4 people

Ingredients:
For green paste
Fresh coriander | हरा धनिया 1 cup (packed)
Mint | पुदीना 1/2 cup packed
Ginger | अदरक 1 inch
Garlic | लेहसुन 8-9 cloves
Green chill | हरी मिर्च 2-3 nos.
Ice cube | बर्फ 1 no.
Water | पानी very little
For marination
Hung curd | टंगा हुआ दही 1/2 cup
Green paste | हरी पेस्ट
Salt | नमक to taste
Roasted besan | भुना हुआ बेसन 1 tsbp
Carom seeds | अजवाइन 1/2 tsp (haath se crush karke add kar raha hu)
Kasuri methi | कसूरी मेथी 1/2 tsp
Garam masala | गरम मसाला a pinch
Chaat masala | चाट मसाला a pinch
Dry mango powder | आमचूर पाउडर a large pinch
Black salt | काला नमक a large pinch
Mustard oil | सरसों का तेल 1 tbsp
Lemon juice| निंबू का रस 1 tsp
Paneer | पनीर 1/2 kg
Tomato | टमाटर 1/3 cup (diced)
Capsicum | शिमला मिर्च 1/3 cup (diced)
Onion | प्याज़ 1/3 cup (diced/petals)
Butter | मक्खन as required (melted)
Method:
In a mixer grinder all the ingredients leaving the hung curd, and grind to make fine paste.
In a mixing bowl or a big size thal add the prepared green paste and other remaining ingredients, mix & combine well, smoke this marinade for 3-4 minutes by pouring some ghee over burning charcoal. Your marinade for paneer pahadi tikka is ready
Cut the paneer in either cube or cuboid depending on your preferred size, and cut the capsicum in square, keeping the size as big as paneer, cut the tomatoes in same size, using its flesh & you can use the pulp to make puree or use it any other suitable preparation, for onions, cut them in quarters and remove its petals.
Now, coat them with the pahadi marinade and skew it on a skewer along with the veggie’s, make sure to skew the veggies first and last so to keep the paneer secure between the veggies. Skew all the paneer in same way, make sure not to make the skewer heavy as the paneer may fall while cooking.
Once skewed, cook them on open flame to get the charred texture, apply melted butter all over the paneer for that distinct flavour and briefly cook them again on open flame. You can also cook them on the barbeque.
Your paneer pahadi tikka is ready, sprinkle some chaat masala over it and serve hot with some mint coriander chutney or any dip of your choice.

#YFL #SanjyotKeer #PaneerTikka

The Music I use in All my videos –
(Best for independent creators)

Follow us on all platforms:
Facebook –
Instagram –

Follow my personal handles here: (Chef Sanjyot Keer)
Facebook –
Instagram –
Twitter –

source