Tag Archives: your food lab

Khatti Meethi Gujarati Dal Khicdhi Recipe | Chef Sanjyot Keer | #StayHome #WithMe

Khatti Meethi Gujarati Dal Khicdhi Recipe | Chef Sanjyot Keer | #StayHome #WithMe

Full recipe for Khatti meethi gujarati dal khichdi

Prep time: 10 mins
Cooking time: 25 mins
Serves: 4

Ingredients:
• Toor dal ½ cup
• Rice ½ cup
• Water 4 cups
• Salt to taste
• Ghee 1 tbsp
• Mustard seeds ½ tsp
• Jeera (cumin seeds) ½ tsp
• Methi dana (fenugreek seeds) ½ tsp
• Curry leaves 6-7 nos.
• Hing (asafoetida) 1 tsp
• Turmeric powder ½ tsp
• Kashmiri red chilli powder 1/4th tsp
• Dry whole red chillies 3-4 nos.
• Tomatoes 1 medium size (diced)
• Green chillies 1-2 nos. (slit)
• Jaggery 1.5 tbsp
• Tamarind water / kokum 2 tbsp
• Ginger 1 inch (grated)
• Salt to taste
• Water 250 ml
• Lemon juice 1 tsp
• Fresh coriander 1 tbsp

Method:
• Wash the rice and dal together thoroughly.
• Set a cooker on medium low heat add the washed dal and rice, 4 cups of water and salt to taste, close the lid and pressure cook for 3-4 whistles on medium low heat.
• Set a wok on medium heat, add ghee, Mustard seeds, Jeera (cumin seeds), Methi dana (fenugreek seeds), Curry leaves, Hing (asafoetida), Turmeric powder, Kashmiri red chilli powder and Dry whole red chillies, sauté for seconds.
• Add tomatoes and green chillies, cook for a minute.
• Add the cooked khichdi (cooked dal & rice) and mix well.
• Add jaggery, tamarind water, ginger, salt and water, mix well and cook for 5-7 minutes on low flame.
• Squeeze fresh lemon and sprinkle some freshly chopped coriander leaves, mix well and switch of the flame, keep covered for 2 minutes before serving.
• Serve hot and add ghee as per your taste.

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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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Paneer Makhani Naanza Recipe | Naan Pizza | Chef Sanjyot Keer

Paneer Makhani Naanza Recipe | Naan Pizza | Chef Sanjyot Keer

Full Written Recipe for Paneer makhani naanza

For making makhani sauce
Ingredients:
• Oil 1 tbsp + butter 2 tbsp
• Jeera 1 tsp
• Hari elaichi (Green cardamom) 4-5 nos.
• Onions 2 medium size (sliced)
• Sabut Kashmiri lal mirch 4-5 nos.
• Tomatoes 1 kg
• Salt to taste
• Garlic 12-15 cloves
• Ginger 1 inch
• Cashew nuts 10-12 nos.
• Powdered spices:
1. Dhaniya powder 1 tbsp
2. Haldi powder 1/4th tsp
3. Kasuri methi 1 tsp
4. Garam masala 1 tsp
• Water 500 ml
Methods:
• Set a wok on medium high heat, add oil and butter, jeera and hari elaichi, sauté the spices for a minute.
• Further, add onions and sauté it for 3-4 minutes on medium high flame and let the onions caramelize a little bit.
• Add Kashmiri lal mirch, tomatoes and salt to taste, mix and stir for 1-2 minutes.
• Further add garlic cloves, ginger, cashew nuts and powdered spices, mix and cook for 8-10 minutes.
• Add water, mix, cover and cook for 10-12 minutes. Switch off the flame and cool down the mixture to room temperature for grinding.
• Transfer the mixture to a grinding jar and grind to a fine puree, strain and keep aside, if you’re not obsessed with the silky-smooth texture of the gravy, you can choose to skip the step of straining, but make sure you grind the mixture really smooth and fine. Keep aside to be used later as a spread in making naanza.

For Paneer tikka
Ingredients:
• Paneer 250 gm (cubes)
• Mustard oil 1 tbsp
• Powdered spices:
1. Kashmiri red chilli powder 2 tbsp
2. Coriander powder 1 tbsp
3. Turmeric powder ½ tsp
4. Jeera powder 1 tsp
5. Black salt ½ tsp
6. Amchur powder 1 tsp
7. Kasuri methi 1 tsp
8. Garam masala 1 tsp
• Fresh coriander 1 tbsp (chopped)
• Lemon juice 1 tsp
• Ginger garlic paste 1 tbsp
• Hung curd ½ cup
• Capsicum ½ cup (diced)
• Onions ½ cup (petals, diced)
Methods:
• In a mixing bowl, add mustard oil and Kashmiri red chilli powder, mix well to bleed the natural red colour, further add the remaining powdered spices, freshly chopped coriander leaves, lemon juice, ginger garlic paste and hung curd, mix well further add diced onions and capsicum and paneer cubes, mix and marinate well but gently without breaking the paneer cubes.
• Smoke the marinated paneer, by placing a live charcoal and pouring few drops over it, keep it covered for at least 3-4 minutes to impart smoke flavour in it.
• Skew the paneer, onions and capsicum and char them on open flame, further, apply some melted butter over the charred paneer and cook them again briefly on open fire, you can also choose to grill them on pan.
• Once, grilled or charred, remove it from the skewer and cut them into bite size, keep it aside to be used as a topping over the naanza.

For making the naanza bread or naan bread
Ingredients:
• Refined flour 2 cups
• 1/4 tsp salt
• 1 tsp sugar
• 1/2 tsp baking soda
• 1/4 cup dahi
• Water as required to knead a soft & super stretchy dough
Methods:
• In a mixing bowl, add refined flour, salt, sugar, baking soda, mix it and further add, curd and water, mix until you have got a sticky mixture & the flour comes together.
• Now add some oil & start kneading the dough. As soon as you add the oil you will notice that the dough is easier to handle. You can sprinkle some dry flour if the dough is very sticky.
• Knead well for 10-12 minutes at least or until the dough is smooth & isn’t sticky anymore.
• Cover with a damp cloth for a minimum of 30 minutes.
• After the rest, shape it in dough balls, cot it with dry flour, flatten it rolling pin keeping it little bit thick as naans are, stretch from one side.
• Set an iron tava on high flame. Note that the tava should be an iron tava. The tava should be really hot.
• Now apply water nicely on the back of the naan. Stick the naan on the hot tava water side down.
• Cook until bubbles appear which should take half a minute. Now invert the tava & cook on direct flame while directing the tava from different angles to cook the naan well.
• Once the naan is cooked perfectly, remove & keep aside to be used as a base for making naanza.

Assembly for making naanza
Ingredients:
• Naan bread as required
• Makhani sauce
• Paneer tikka
• Mozzarella cheese
• Veggies:
1. Onions
2. Capsicum
3. bellpeppers

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Soya Kheema Pav | Dhaba Style Recipe | सोया खीमा पाव | Chef Sanjyot Keer

Soya Kheema Pav | Dhaba Style Recipe | सोया खीमा पाव | Chef Sanjyot Keer

Full Written Recipe for Soya kheema pav

Ingredients:
• Soya granules 150 gm
• Salt a pinch
• Water for cooking
• Ghee 2 tbsp + oil 1 tsp
• Whole spices:
1. Jeera 1 tsp
2. Bay leaf 2 nos.
3. Cinnamon 1 inch
4. Star anise 1 no.
5. Green cardamom 2-3 nos.
6. Cloves 4-5 nos.
7. Black peppercorn 3-4 nos.
• Onions 4-5 medium size (chopped)
• Ginger garlic paste 2 tbsp
• Green chillies 2 tsp (chopped)
• Tomatoes 3-4 medium size (chopped)
• Salt to taste
• Powdered spices:
1. Red chilli powder 1 tbsp
2. Coriander powder 1 tbsp
3. Jeera powder 1 tsp
4. Turmeric powder 1/4th tsp
• Hot Water as required
• Green chillies 2-3 nos. (slit)
• Ginger 1 inch (julienned)
• Kasuri methi 1 tsp
• Garam masala 1 tsp
• Fresh coriander leaves 1 tbsp (chopped)
Methods:
• Set water for boiling in a stock pot or a wok, add a pinch of salt and add the soya granules, cook the soya for 1-2 minutes and strain out.
• Further pass it through tap cold water and squeeze out the excess moisture, keep aside for later use.
• Set a wok on medium high flame, add ghee and oil and the whole spices, sauté the spices for a minute until aromatic.
• Further add onions and cook until they turn golden brown in colour.
• And ginger garlic paste, green chillies and sauté it for a minute.
• Further add tomatoes and salt to taste, cook until oil separates.
• Add the powdered spices and mix well, add hot water to avoid the masalas from burning, cook until the oil separates. Keep adding hot water as and when required to avoid from burning, and to adjust the consistency to make a slight gravy.
• Add the cooked soya granules, mix well with the masala and cook for 25-30 mins on medium low heat. The longer you cook the better and intense the flavour will be. Make sure the ghee should separate from kheema, that indicates the kheema is cooked, if not you need to cook it bit longer.
• Add kasuri methi, garam masala, green chillies and ginger, mix well and cook for one more minute. Finish it with freshly chopped coriander leaves, check for seasoning.
• Your soya kheema is ready to be served, serve it hot with toasted pav.

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Eggless Almond Cake | Eggless Tea Time Cake | Chef Sanjyot Keer

Eggless Almond Cake | Eggless Tea Time Cake | Chef Sanjyot Keer

Full Written Recipe for Eggless Almond Cake

Ingredients:
Almonds ½ cup (65 gm)
Softened Salted butter 1/4th cup (45 gm)
Powdered sugar/castor sugar 3/4th cup (120 gm)
Milk 1 cup (250 gm)
Vanilla extract 1 tsp
Refined flour 1 cup (150 gm)
Baking powder 2 tsp (6 gm)
Almond (slivered) 3 tbsp + for garnish

Methods:
Add the whole almonds in a grinding jar and grind well to make almond flour/powder, keep aside to be used later.
In a bowl, add soften salted butter and powdered/castor sugar, whisk well with a electric beater, till its soft, pale and fluffy.
Next, add milk and vanilla extract to the beaten sugar and butter mixture, make sure you add the milk slowly and gradually so there are no lumps, mix well.
Further add almond flour/powder and mix well.
Further add refined flour and baking powder in a sieve, sift well and add it to the mixture, mix and fold well, make sure you just mix until the ingredients come together and don’t end up overmixing at this stage.
Add slivered almonds in the mixture and mix well.
Line a loaf pan with butter paper and transfer the cake mixture in it, tap to release excess air. Top it with some slivered almonds on top.
Bake it in preheated oven at 180℃ for 30-35 minutes. Check whether the cake is done by pricking toothpick in centre of the cake, if it comes out clean it’s done, or else bake further.
Remove it from the oven and cool down to room temperature, only then the cake will come out clean.
Your tea time almond cake is ready, slice and enjoy it with your family with tea or coffee, you can also choose to put on some chocolate ganache, and further top it some chopped nuts 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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Khaman Dhokla in Microwave Oven | Soft & Spongy | Chef Sanjyot Keer #CookWithATwist #MorphyRichards

Khaman Dhokla in Microwave Oven | Soft & Spongy | Chef Sanjyot Keer #CookWithATwist #MorphyRichards

Contest Alert! CookWithATwist with Morphy Richards India
Hello people! Hope you are enjoying the monsoon weather and with that, comes an exciting contest! Race to your kitchen and show us your twist on a recipe of your choice and stand a chance to win an exquisite Morphy Richards Microwave Oven.
To enter the contest –

1. Cook a recipe of your choice with an innovative twist.
2. Take an amazing original photo of your finished dish and upload the photo on your Facebook & Instagram handle tagging Morphy Richards India & Your Food Lab & use the hashtag #CookWithATwist
3. Follow @MorphyRichardsindia and Your Food Lab.
4. Make sure you mention your ‘Twist’ of the recipe in the caption.

Only three winners with the craziest twist stand a chance to win
Contest ends on 1st of September, 2020!
So Hurry up! Get creative and show us your version of #CookWithATwist
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Full written recipe for Khaman dhokla

Ingredients:
Besan (chick pea flour) 200 gm
Water 300 ml
Salt to taste
Citric acid 1 tsp
Castor sugar / Powdered sugar 2 tbsp
Oil 2 tsp
Ginger paste 2 tsp
Baking soda 1 tsp
For tempering:
Oil 1 tsp
Mustard seeds 1 tsp
Curry leaves 10-12 nos.
Green chillies 3-4 (chopped & slit)
Hing (asafoetida) 1/4th tsp
Water ½ cup
Powdered sugar 4 tbsp
Salt a pinch
Fresh coriander leaves (chopped) for garnishing
Fresh coconut (grated) for garnishing

Methods:
In a mixing bowl, add water, salt to taste, sugar, citric acid, grated ginger and oil, whisk well.
Next, take another bowl add the besan by sifting it using a sieve.
Add the water mixture in batches in the besan, whisk well and make a smooth and silky batter, the batter should not be too thick not too thin. Rest the batter for 10-15 minutes.
Take a baking tray or any tray which is microwave safe and grease it well with oil.
Now, add the baking soda to the batter and whisk it with light hands until the batter becomes really fluffy and frothy, immediately pour the batter in the 6”×6″ greased tray and microwave it.
As the Morphy Richards microwave is equipped with a very unique and helpful feature of AUTO COOK, so simply press the breakfast/snacks button four times until BS 4 reading flashes, then press the weight/clock button and press the start button, the microwave will start with a 7 minutes timer at its pre-set power and just wait for you fluffy and spongy dhokla.
As the process of cooking in the microwave ends, just check whether the dhokla is ready by inserting a tooth pick, if it comes out clean you dhoklas are ready or else just microwave it for another minute. Take out the tray from the microwave and allow it to cool down.
By the time you can prepare the tempering that needs to poured over the dhokla, which will give its distinct flavour.
For tempering, set a tadka pan or small pan on medium heat, add the oil, mustard, hing, green chillies and curry leaves, sauté it briefly for about 10-15 seconds, further add water, powdered sugar and a pinch of salt, mix well and bring it to a boil.
Demould the dhokla and cut it into equal squares, immediately pour the tempering over the dhoklas, allow the dhoklas to absorb the tempering water by leaving it for 5 minutes.
Your hot spongy dhokla is ready to be served, garnish it with some freshly grated coconut and freshly chopped coriander leaves, and pair them up with some specially made dhokla green chutney.

For special dhokla green chutney
Ingredients:
Fresh coriander ½ cup (packed)
Mint leaves 1/4th cup (packed)
Ginger 1 inch
Green chillies 2-3 nos.
Sugar 1 tbsp
Salt to taste
Khaman dhokla reserve (crumbled) ½ cup
Water as required
Lemon juice 2 tsp
Methods:
In the grinding jar, add the fresh coriander leaves, fresh mint leaves, ginger, green chillies, sugar and salt to taste, grind it once and next add the khaman dhokla reserves that is crumbled and add a dash of water and grind once again.
The chutney must have become a little thick, you can adjust the consistency of the chutney by adding water as required.
A thick consistency chutney is usually preferred along with the dhoklas.
Finally add a dash of lemon juice for the tangy twist and grin it once again. Your special dhokla green chutney is ready to be served, serve it with spongy dhokla.
You can store the green chutney in the fridge and it’ll reman fresh up to 2 days.

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Shahi Paneer Recipe | Chef Sanjyot Keer

Shahi Paneer Recipe | Chef Sanjyot Keer

Written recipe for Shahi paneer

Prep time: 30 mins
Cooking time: 30 mins
Serves: 6

Ingredients:
• Oil 1 3 tbsp
• Jeera 1 tsp
• Cinnamon stick 1 inch
• Black peppercorn 1 tsp
• Green cardamom 3-4 nos.
• Onions 3 medium size (diced)
• Ginger garlic paste 2 tbsp
• Cashew nuts 8-10 nos.
• Tomatoes 5 medium size
• Salt to taste
• Coriander powder 1 tbsp
• Turmeric powder ½ tsp
• Red chilli powder 1 tbsp
• Oil 2 tbsp + butter 1 tbsp
• Green chillies 2-3 nos. (slit)
• Ginger 1 inch/ 1 tbsp (juliennes)
• Paneer 250 gm (cubes)
• Fresh cream 1/4th cup
• Fresh coriander leaves 1 tbsp (chopped)
• Kasuri methi 1 tsp

Methods:
• Set a pan on medium heat, add oil, jeera, cinnamon, black peppercorn and green cardamom, sauté it for minute, further add onions and cook it for 5-7 minutes.
• Add ginger garlic paste and cashew nuts, mix and cook for 2 minutes.
• Now add tomatoes and salt to taste, cook until the tomatoes are mushy.
• Further add coriander powder, turmeric powder and red chilli powder, mix well and cook for 3-4 minutes, cool down to room temperature and transfer it to a grinding jar, grind to a smooth puree.
• Further strain the puree using a sieve and keep aside for next use.
• Set a pan on medium heat, add oil + butter, add green chillies and ginger, sauté it for a minute, further add paneer cubes and shallow fry the paneer from all side, until golden brown.
• Now add the strained puree and mix gently without breaking the paneer, and cook for 1-2 minutes.
• Now pour some fresh cream and some freshly chopped coriander leaves and kasuri methi, cook for 3-4 minutes and your shahi paneer is ready to be served. Serve hot with paratha or naan o any Indian bread of your choice.

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Pineapple Sheera Recipe | पाइनएप्प्ल शीरा रेसिपी | Chef Sanjyot Keer

Pineapple Sheera Recipe | पाइनएप्प्ल शीरा रेसिपी | Chef Sanjyot Keer

Written Recipe for Pineapple Sheera

Ingredients:
• Pineapple slices 300 gm
• Salt a pinch
• Sugar a large pinch
• Lemon juice few drops
• Ghee (amount of ghee used is given in method section)
• Cashews 8-10 nos. (halved)
• Almonds 8-10 nos. (chopped)
• Pistachios 8-10 nos. (chopped)
• Semolina (suji/rava) 1 cup
• Water 3.25 cups (3 cups + 1/4th cup)
• Kesar (saffron) 10-12 strands
• Elaichi powder (Green Cardamom powder) 1 tsp
• Sugar 3/4th cup

Methods:
• Take a coin size cookie cutter or a bottle lid and core out the pineapple slices.
• Coat the pineapple slices with salt, a large pinch of sugar and lemon juice.
• Set a grill pan or a normal pan on medium high heat, add the coated pineapple slices and grill on both the sides until grill marks appear and the pineapple caramelize, the grilling and the caramelization process deepens the flavour of the pineapple.
• Transfer the grilled caramelized pineapple on a chopping board and roughly chop them while keeping them chunky, keep aside until used for making sheera.
• Set a wok on low heat, add 2 tbsp ghee and chopped nuts in the wok, fry the nuts until light golden brown in colour. Keep aside until used for making sheera.
• In the same pan add some more ghee about 1-2 tbsp, and semolina and roast it on medium low flame, until aromatic and light golden brown in colour. Remove it on a plate and keep aside.
• Set another wok on medium heat, add water, kesar, cardamom powder and caramelized pineapple chunks, mix well and bring to a boil.
• Add the roasted semolina in one stream and make sure to stir continuously while adding roasted semolina to avoid lump formation, keep stirring and cook for 4-5 minutes on medium high flame.
• Add 3/4th cup sugar and stir until the sugar dissolves completely.
• Once sugar dissolves, add 1/4th cup of ghee Add some ghee in two batches, stir and cook until the sheera leaves the pan and the ghee has separated.
• Add the roasted nuts and mix well. Your pineapple sheera is ready, serve hot and garnish it with some chopped or slivered nuts.
• I haven’t used raisins in the making of sheera, but if you prefer you can definitely go for it and tweak the addition of nuts as per your preference.

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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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