Tag Archives: your food lab

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

• 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.
• 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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Mumbai Style Veg Frankie | Veg, Schezwan & Cheese Frankie | Frankie Masala Recipe | Sanjyot Keer

Full Written Recipe for Mumbai style veg frankie
Makes approximately 10 frankies

For aloo patty:
Oil 1 tsp + butter 1 tbsp
Jeera 1 tsp
Ginger garlic paste 1 tbsp
Green chillies 2-3 nos. (chopped)
Asafoetida a pinch
Powdered spices:
Turmeric powder ½ tsp
Red chilli powder 1 tbsp
Coriander powder 1 tbsp
Garam masala / frankie masala 1 tsp
Tomato ketchup 1 tbsp
Red chilli sauce 1 tsp
Water as required
Potatoes 3 cups (boiled & mashed)
Salt to taste
Lemon juice 1 tsp
Fresh coriander leaves 1 tbsp (chopped)
Refined slurry (refined flour 3 tbsp + water 6 tbsp)

Set a pan on medium heat, add oil + butter, jeera, ginger garlic paste, green chillies and asafoetida, sauté it for a minute.
Add the powdered spices and mix well, further add a splash of water to avoid the spices from burning and cook it for 1-2 minutes.
Add the boiled & mashed potatoes and salt to taste, mix well and cook for 2-3 minutes.
Add some freshly chopped coriander leaves and squeeze some fresh lemon, mix well and cook for a minute.
Transfer it to a bowl and cool down to room temperature, shape the potato mixture in half foot long pattice.
Take a separate bowl, add refined flour and water mix well to make a smooth slurry.
Set the same tawa on medium heat and apply a layer of refined flour slurry over the pattice and cook until golden brown in colour apply the same amount of slurry on the other side as well and cook that too until golden brown in colour. The addition of slurry makes a crispy layer over the potato pattice which adds on a crunch element to the frankie. Make as many as you wish to. Keep aside and use it while assembly.

For Frankie roti:
Refined flour 2 cups
Salt ½ tsp
Curd 1/4th cup
Water 1 & 1/4th cup (300 ml approx.)
Oil 2 tbsp
Oil as required for cooking the roti

Add the refined flour in a bowl, further add salt to taste and curd, mix well and add water gradually and knead a very soft and stretchy dough. Knead well to get the stretchy texture to the dough. You can adjust the quantity of water as required.
Tip: as you add the water, you’ll feel like it’s too much, but just hold on! Don’t give up! Just knead well and the dough will start to form.
Add oil and knead the dough once again to make it smooth and stretchy.
Apply some oil on the dough nicely to prevent the dough from drying and further cover it with a damp cloth and rest it for at least 30 minutes, after 30 minutes you’ll find the dough has risen a bit, knead the dough once again after the rest.
Sprinkle some dry flour over the dough and divide it into small and equal size dough balls.
Coat it with dry flour, flatten it with hands and further use a rolling pin to make a thick roti,
Set a tawa on medium heat, add little oil, cook the roti briefly on both the sides for roughly 20-30 seconds on each side. Make sure the tawa is hot enough and please do not burn the roti.
Cook as many half roti as you want and stack them, keep it cover in a cloth or you can also keep them in an insulated casserole to keep them soft.
Use them as required when about to make the frankie.

For homemade Frankie masala:

Kashmiri red chilli powder 3 tbsp
Turmeric powder 1 tsp
Coriander powder 2 tbsp
Black salt 1 tbsp
Anardana powder 1 tbsp (optional)
Aamchur powder 3 tbsp
Cumin (jeera) powder 1 tbsp
Garam masala 2 tsp
Black pepper ½ tsp
Salt ½ tsp

Just mix all the spices in a mixing jar and your frankie masala is ready, store in an airtight container.

For special frankie chutney
Handful of fresh coriander leaves
Handful of fresh mint leaves
Green chillies 3-4 nos.
Ginger ½ inch
Tamarind pulp 3 tbsp
Black salt ½ tsp
Water 50 ml

Grind all ingredients together, use more water to make the chutney really watery. This chutney water gives a really moist & tangy taste to the frankie.


Half cooked frankie roti
Aloo patty
Homemade frankie masala
Special frankie chutney
Chilli vinegar (vinegar 50 ml + green chillies 2-3 nos.)
Onions (Chopped) optional
For chilli vinegar, simply just soak the chopped green chillies in the vinegar for 10-15 minutes.
Set a tawa on medium high heat, add a blob of butter and cook the roti on side until golden spots appear, add the potato patti over the roti and flip and cook along with it.
Next, sprinkle some frankie masala all over the roti, top it with some chopped onions, frankie special tangy chutney, some chilli vinegar and sprinkle some more frankie masala for that extra punch, and roll it. Your Mumbai style veg frankie is ready to be served, serve it immediately.
You can tweak the toppings according to your preference, if you want you can avoid the addition of the onions, if you don’t like them.
I’ve made four variants, just by adding schezwan sauce in one and just cheese in another one and schezwan sauce & cheese in my favorite version. You too can be creative in your own way.


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
• Refined flour 1 ½ cup
• Salt ½ tsp
• Water as required
• Oil 1 tsp
• 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
• 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

• 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.

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

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

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
• 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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7 Veg Paratha Ideas | 7 तरीके से बनाइये वेज पराठा | Chef Sanjyot Keer | #Lockdown #StayHome #Withme

Hello people! So right now we have really less ingredients to prepare our meals and I am also not sure about what ingredients would be available where. That is why I have been curating lists of recipe ideas which you could prepare according to the availability of ingredients in your region. As I have been suggesting & telling you all that don’t be stuck with any recipe, just move on, substitute ingredients or just skip a few, it completely works in these circumstances. Like if you do not have the fresh mint & coriander its fine.
A few substitutions recommended by me would be like in the paneer paratha you could make some fresh paneer at home quickly and use it for the paratha as fresh vegetables are not available in many regions like mine. Potatoes stay for long and I have included two different paratha ideas in this list. Soya kheema paratha also turns out to be really good & is really healthy as well as the daal paratha, you could also prepare this daal & have it with chapati, just leave it a little loose. Left over daal can be used to make sandwiches, I just love them & prepare toast sandwiches out off the leftover daal. The mix veg paratha is a tricky one from the list because now fresh veggies are not available but what you could do is that just see what you have and mix & make parathas. It is just about the idea of cooking, you can prepare so many recipes with simple ingredients.
Do try the recipes if you have the ingredients & if you are cooking any recipes click on the links below to see the complete recipe video with Witten recipes. Stay safe

Recipe links:
Paneer paratha:
Aloo lachha paratha:
Aloo paper paratha:
Soya kheema paratha:
Gobi paratha:
Sookhi daal ka paratha:
Mix veg paratha:

#Lockdown #StayHome #Withme
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Mumbai Style Masala Toast Sandwich | Street Style | Sandwich Masala & Chutney Recipe | Sanjyot Keer

Written recipe for Mumbai Style Masala Toast

For making special green sandwich chutney
• Fresh Coriander leaves 1 big bunch
• Fresh Spinach 6-7 leaves (blanched)
• Green chillies 10-12 nos.
• Garlic 4-5cloves
• Roasted chana dal 1 tsp
• Fresh Curry leaves 10-12 nos.
• Water as required

• Wash the coriander leaves well and transfer it to the grinding jar, you can also choose to use coriander stems as they too are full of flavours, add blanched spinach leaves, green chillies, garlic, curry leaves and roasted chana dal, grind well into a fine paste, adjust the consistency by adding water.
• Make sure the chutney should be thick enough to apply on the bread. Your chutney is ready to be used as a spread on your sandwich, you can also store it in an airtight container and refrigerate it for couple of days.
Tip: street vendors use breadcrumbs to thicken the chutney, but as we are making this back at home chana dal is a perfect substitute to thicken the chutney.

Special sandwich masala:

• Whole spices
1. Jeera (cumin seeds) 2 tbsp
2. Star anise ½ (optional)
3. Cloves 2 tsp
4. Peppercorns 1 tbsp
5. Fennel 1 tbsp
• Powdered spices
1. Amchur powder 1 tbsp
2. Anardana powder 1 tsp
3. Ginger powder ½ tsp
4. Hing ½ tsp
5. Black salt 1 tbsp
• Salt 2.5 tbsp

• Set a pan on medium heat, add the whole spice and dry roast them until fragrant, take it off from the gas and allow it to cool down.
• Transfer the roasted spices to a grinding jar, further add the powdered and salt, grind it well into a fine powder.
• Your special sandwich masala is ready, use it accordingly and store it in an airtight container in a cool and dry place.

For making the potato mixture
• Oil 1 tbsp
• Cumin seeds 1 tsp
• Mustard seeds 1 tsp
• Curry leaves 8-10 nos.
• Ginger garlic paste 1 tbsp
• Green chillies 2-3 nos. (chopped)
• Powdered spices:
1. Turmeric powder 1 tsp
2. Red chilli powder 1 tsp
3. Coriander powder 1 tsp
4. Garam masala 1/2 tsp
• Asafoetida (hing) 1/4th tsp
• Potatoes (boiled & mashed) 2 cups
• Salt to taste
• Green peas 1/4 cup (blanched)
• Fresh coriander 1 tbsp (chopped)
• Lemon juice 1 tsp

• Set a pan on medium heat, add oil, jeera and mustard, allow them to splutter for few seconds, further add curry leaves and ginger garlic paste, sauté it for a minute on low flame.
• Add the turmeric powde, red chilli powder, coriander powder, garam masala, asafoetida. Add some water to avoid the burning of the spices & cook for 2-3 minutes on medium flame.
• Now add in the boiled poatatoes, salt to taste, boiled green peas & mix well. Cook for 2-3 minutes.
• Finish with fresh coriander & lemon juice.

For the assembly:

Sandwich bread slices (I always prefer Wibs (Not sponsored)
Softened butter (Please use butter at room temperature)
Sandwich chutney & masala
Boiled beetroot
Nylon sev
Cheese (Optional)

Cut & trim the corners of the bread. Apply butter & chutney.
Now apply the aloo masala on one slice.
Now add sliced boiled beetroot, sliced onion, sliced tomato & capsicum. Do not forget to season the veggies after each step with the masala.
Now if you want to add cheese you can & then top with another sandwich bread.
Pre heat the toaster, you could also use a tava if you do not have one but you would get awesome results with the cheap toaster.
Apply butter & toast the sandwiches until crisp & golden brown.
Cut into pices, apply butter & chutney (Optional) top with sev & I love to sprinkle some masala on top as well.
Enjoy with some red garlic chutney & sandwich chutney!

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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
• Almonds ¼ cup
• Green cardamom 3-4 no. (skinless)
• Black cardamom 1 no. (skinless)
• Black peppercorns 3-4 no.
• Fennel seeds 1 tbsp
• 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
• Full fat milk 1.5 litre
• Sugar 3 tbsp
• Shahi tukda masala 2 tbsp
• 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
• Sugar 1 cup
• Water 1 cup
• Saffron strands 12-15
• Cardamom powder a pinch
• 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
• Brown bread slices 8-10
• Ghee for frying
• 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.

• 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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Quick Bread Samosa recipe | ब्रेड से बनाइए समोसे फटाफट । Chef Sanjyot Keer

If you are in a hurry and if you do not want to knead the dough for the samosas, you can easily prep some using bread. It’s quick and easy and they come out super crisp. You can even make or air fry them, I prefer air frying them. Pair them up with some chutneys, ketchup or schezwan sauce. The samosa filling is super quick to make as well, if you have boiled potatoes it would take you a few minutes. Try this recipe while we are in a lock down and craving for some samosas. Stay home stay safe!

Bread Samosa written recipe:
Prep Time: 15 minutes
Cooking Time: 15 Minutes (Including boiling of potatoes)
Makes 10 mini samosas.

Ingredient list:

Coriander seed 1 tbsp
Fennel seeds 1 tbsp
Cumin 1 tsp
Oil 1 tbsp
Ginger 1 inch (grated)
Boiled potatoes 3-4 medium sized
Salt to taste
Ajwain 1/2 tsp
Black pepper powder 1 tsp
Boiled Green peas 1/4 cup (Optional)
Paste of 1-2 green chillies
Amchur powder 1 tbsp
Sandwich bread slices – 15-18 Nos.


1. Boil the potatoes in a pressure cooker or in a vessel. Cool down & peel them. Roughly chop the potatoes into 1 cm dices.
2. Use a mortal & pestle or a mixer grinder to coarsely grind the fennel, coriander & cumin seeds.
3. Set a pan on medium heat and add oil in the pan. Now add in the grated ginger, sauté for a minute. Now add in the coarsely ground spice mix & roast the spices for a minute.
4. Now add in the boiled potatoes, salt to taste, black pepper powder & ajwain. Give it a nice mix. Now add in the Boiled green peas, if you do not want to boil the green peas then add the green peas before only, I had some boiled green peas that’s why I added the boiled ones. You can also choose not to add in the green peas.
5. I have added green chilli paste, you can add in chopped green chillies while adding the ginger.
6. Now cook the potatoes by not stirring for 3-4 minutes just stir for once or twice.
7. Now stir and mash the potatoes roughly, you want some bits & pieces of potatoes along with the mashed potatoes.
8. Now add the amchur powder & mix well. Transfer to a bowl and cook down the mixture, you can also put the mixture in the fridge.
9. Now use a rolling pin to flatten the sandwich bread.
10. Trim the edges & cut the corners.
11. Cut the bread into two halves as shown in the video.
12. Now apply water on the cut edge & bring the corners together to make a cone. Press the edges together to seal the cone. Make sure to pinch the top to seal the cone.
13. Now fill the samosa filling into the cone. Do not over fill but do press to make sure there are no gaps.
14. Now apply water onto the edges and bring one end to the end which is sealed & pinch together to seal the samosa.
15. Your samosa shaping is done, now rest the samosas for 5 minutes before frying.
16. I set the oil on heat for frying until the samosas can rest.
17. Fry on medium heat to ensure that the samosas don’t fry quickly and burn and also on low flame the samosas would soak a lot of oil.
18. You can also bake or air fry the samosas for 12-15 minutes at 180°C or until crisp & golden brown.
19. Fry until crisp & golden brown.
20. Serve the quick bread samosas with some chutneys, ketchup or schezwan sauce.

Home-Made breadcrumbs:

To ensure that we are not wasting any of that bread in this lockdown. We will use it to make some quick home-made breadcrumbs.

1. Toast the bread on medium heat in a pan or in an oven.
2. Once the bread is crisp, let the bread cool down.
3. Use a mixer grinder or a chopper to grind the toasted bread into breadcrumbs.
4. Store in an air-tight container & keep it in the freezer for up to a month.
5. Use it for coating your burger patties, or kababs etc.

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