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Mumbai Veg Grill Sandwich | Without Grill Machine | Sandwich Masala & Chutney | Chef Sanjyot Keer

Mumbai Veg Grill Sandwich | Without Grill Machine | Sandwich Masala & Chutney | Chef Sanjyot Keer



Full written recipe for Grill sandwich

Prep time: 15-20 minutes
Cooking time: 5-7 minutes
Serves: 3-4 people

Special sandwich masala
Ingredients:
Whole spices
Jeera (cumin seeds) 2 tbsp
Cloves 1 tsp
Peppercorns 1 tbsp
Fennel seeds 1 tbsp
Powdered spices
Amchur powder 1 tbsp
Anardana powder 1 tbsp
Ginger powder ½ tsp
Hing ½ tsp
Black salt 1 tbsp
Salt 4 tbsp
Methods:
Set a pan on medium heat, add the whole spice, 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 spices 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.
Please do make this masala to give your sandwich it’s distinct flavour, as the vegetables are bland in taste and this special sandwich masala has more of salt content which balances the flavour, if you do not wish to stretch the process of making this you can simply add 2 parts of chaat masala and 1 part of salt, this will do the work.

For making special spicy sandwich chutney
Ingredients:
Fresh Coriander leaves 1 big bunch
Spinach 6-7 leaves (blanched)
Green chillies 10-12 nos.
Garlic 5-6 cloves
Fresh Curry leaves 10-12 nos.
Sandwich masala ½ tsp
Salt to taste
Roasted chana dal 1 tbsp
Ice cubes
Methods:
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 the remaining ingredients, grind well into a fine paste.
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.
You must have noticed the quantity of chillies used is too much for making this special spicy sandwich chutney, but this gives the special character to the sandwich, reason being, there’s lot of moisture in the chutney so the chefs and the street vendors just apply it little bit so the sandwich gets its spicy taste and they don’t have to apply too much which apparently makes the bread soggy.
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. If you wish to add breads to it, you can add one bread slice to make it thick.

For sandwich special garlic chutney
Ingredients:
Kashmiri red chillies 8-10 nos. (soaked)
Spicy red chillies 8-10 nos. (soaked)
Garlic 8-10 cloves
Jeera powder 1 tsp
Black salt ½ tsp
Salt to taste
Lemon juice of 1 lemon
Water as required
Method:
Add all the ingredients in a grinding jar and grind to a fine paste, adjust the consistency by adding water, make sure the consistency is not too thin as the bread will absorb the moisture while applying over it and eventually make the sandwich soggy.
If in case the chutney becomes thin just add few pieces of bread slice and it’ll be thick in texture. Keep aside in the fridge until you apply for making sandwich.

Assembly for making grilled sandwich
Ingredients:
Sandwich bread slices
Soft Butter
Sandwich special green chutney
Sandwich special red garlic chutney
Sandwich special masala
Potatoes (boiled)
Onions
Tomatoes
Capsicum
Cheese
Method:
Firstly, before assembling or making the sandwich, finely chop the onions & capsicum & thinly slice the tomatoes.
I’m using triangle bread for making the typical street style grilled sandwich, you can choose to use simple bread available, start by applying butter on one side of the bread slice, further apply green chutney, now grate 1 medium size boiled potato over the bread slice, sprinkle some sandwich masala add some chopped onions & some more sandwich masala, now, take another bread slice, apply butter on both the sides and apply green chutney on one side and red chutney on other side, place the green chutney side facing the onion side, place the tomato slices over the red garlic chutney side & sprinkle some sandwich masala, add some chopped capsicum and sprinkle some more sandwich masala, grate some processed cheese over it and apply butter and green chutney on another bread slice, close it to make sandwich.
Heat the griller or a grill pan until its hot, apply butter on the sandwich and grill on both the sides until the grill marks appear and its golden brown in colour.
You can tweak the addition of the ingredients as per your preference and can also grill on normal pan.
Serve hot with, ketchup, green chutney or red garlic chutney and some potato chips on side.

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Lasooni Anda Malai Masala Recipe | Egg Lover Recipe | लसुनी मलाई अंडा मसाला | Chef Sanjyot Keer

Lasooni Anda Malai Masala Recipe | Egg Lover Recipe | लसुनी मलाई अंडा मसाला | Chef Sanjyot Keer



Full written recipe for Lasooni anda malai masala

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

Ingredients:
For cashew paste:
• Pyaaz (onions) – 3 medium sized
• Kaju (cashew nuts) – 40-45 nos. / 3/4th cup
• Water 100 ml
For egg malai:
• Boiled eggs 6-7 nos.
• Butter 1 tbsp + oil 3 tbsp (for shallow fry)
• Jeera (cumin seeds) – 1 tsp
• Tej patta (bay leaf) – 1-2 nos.
• Dalchini (cinnamon) – 1 inch
• Badi elaichi (black cardamom) – 1 no.
• Lehsun (garlic) – 1/3 cup
• Hari mirchi (green chillies) – 2-3 nos. (chopped)
• Hara dhaniya (fresh coriander) – 3 tbsp (chopped)
• Jeera (cumin) powder – 1 tsp
• Safed mirch (white pepper) powder – 1/2 tsp
• Garam masala – 1 tsp
• Kaali mirch (black pepper) powder – 1/2 tsp
• Salt to taste
• A pinch of sugar
• Adrak (ginger) – 1 inch (julienned)
• Hari mirchi (green chillies) – 1-2 nos. (slit)
• Fresh cream – 2-3 tbsp
• Grate 2 boiled egg whites
• A small handful of fresh coriander
Method:
• For cashew paste, set water in stock pot, add the onions and cashew nuts, boil for 10-12 minutes on high flame, once cooked, strain the boiled cashew nuts & onions and rinse well with fresh water.
• Further transfer it in a grinding jar, and little water around 100 ml, grind to make a fine & smooth paste, your onion and cashew paste is ready, keep it aside to be used later.
• For frying eggs, set a tawa or a wide pan on medium heat, add oil & butter to shallow fry, add the boiled eggs and shallow fry from all the sides until light golden brown in colour. Remove the eggs and keep aside to be used later.
• Continue to cook in the same pan on low heat, add little more oil or butter if required, add jeera, bay leaf, cinnamon & black cardamom, stir once and further add garlic & green chillies, stir & cook on low flame until the garlic is cooked well.
• Further add, fresh coriander, jeera powder, white pepper powder, garam masala & black pepper powder, stir briefly.
• Further add the prepared cashew paste and stir well while keeping the flame at medium low.
• Add, salt & sugar, stir & cook on medium flame for 5-7 minutes while stirring continuously or in short intervals. Add some hot water if required to adjust the consistency of the gravy, cook further for 1 -2 minutes.
• further add fried eggs, ginger, ginger, green chillies, fresh cream, grate boiled eggs & a small handful of fresh coriander, stir lightly & cook for 2-3 minutes.
• Your lasooni anda malai masala is ready, serve hot with tandoori roti, naan or any indian bread of your choice, you can also garnish it by grating some more boiled eggs.

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Paneer Patiala Restaurant Style | Papad Paneer Roll | होटेल जैसा पनीर पटियाला | Chef Sanjyot Keer

Paneer Patiala Restaurant Style | Papad Paneer Roll | होटेल जैसा पनीर पटियाला | Chef Sanjyot Keer



Full Writtenn recipe for Veg patiala

Prep time: 30-35 minutes
Cooking time: 40-45 minutes
Serves: 4-5 people

Onion tomato masala (OTM)
Ingredients:
• Oil 2-3 tbsp
• Jeera 1 tsp
• Onions 3-4 medium size (chopped)
• Ginger garlic paste 1 tbsp
• Fresh coriander stalk 1 tbsp (chopped)
• Green chillies 2-3 nos. (chopped)
• Turmeric powder ½ tsp
• Kashmiri red chilli powder 1 tbsp
• Tomatoes 2-3 medium size (chopped)
• Salt to taste

Onion base gravy puree
Ingredients
• Onion 5-6 medium sized. (quarters)
• Green chillies 1-2 nos. (slit)
• Laung (cloves) 2 nos.
• Bay leaf 1 no
• Black cardamom 1 no.
• Garlic 3-4 cloves
• Ginger ½ inch
• Cashew nuts 12-15 nos.
• Melon seeds 2 tbsp
• A large pinch of salt
• A pinch of turmeric powder

For making the final gravy
Ingredients
• Oil 1-2 tbsp
• Garlic 1 tbsp (chopped)
• Ginger 1 inch (julienned)
• Green chillies 2-3 (slit)
• Powdered sugar:
1. Turmeric powder ½ tsp
2. Kashmiri red chilli powder 1 tbsp
3. Coriander powder 1 tsp
4. Jeera powder ½ tsp
• Tomato puree of 2 medium size tomato
• Salt to taste
• Prepared onion base gravy puree
• Prepared OTM
• Garama masala ½ tsp
• Kasuri methi ½ tsp
• Butter 1 tbsp
• Fresh cream / tazi malai 1-2 tbsp
• Fresh coriander (chopped) a small handful

Crispy papad roll
Ingredients:
• Papad as required
Filling:
• Paneer 200 gram
• Processed cheese 2 cube / 50 grams
• Ginger 1 inch (chopped)
• Green chillies 2-3 nos. (chopped)
• Kashmiri red chilli powder 1 tsp
• Coriander powder 1 tsp
• Cumin powder ½ tsp
• Turmeric powder 1/4th tsp
• Black salt 1/4th tsp
• Anardana 1 tsp
• Kasuri methi ½ tsp
• Hara dhaniya 1 tsp (chopped)
• Hara pudina 1 tsp (chopped)
• Onion chopped 2 tbsp chopped
• Salt to taste
• Oil for shallow frying

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Home-made Nachos | Loaded Nachos | Nachos with Cheesy Sauce | होम मेड़ नाचोज़ | Chef Sanjyot Keer

Home-made Nachos | Loaded Nachos | Nachos with Cheesy Sauce | होम मेड़ नाचोज़ | Chef Sanjyot Keer



Chapters
0:00 – Intro
1:10 – Nachos dough preparation
2:09 – Mexican seasoning
2:55 – Cheese sauce
4:22 – Pico de gallo salsa
5:34 – Mango salsa
6:35 – Pickled chillies
8:21 – Masala beans
10:20 – Nachos version 1
12:01 – Nachos version 2 (Method 1)
12:22 – Nachos version 2 (Method 2)
14:01 – Nachos with cheese sauce (Plating)
14:41 – Loaded nachos (Plating)
15:27 – Cheesy nachos with mango salsa (Plating)
15:58 – Outro

Full written recipe for Homemade nachos – 3 ways

Prep time: 10-15 minutes
Cooking time: 35-40 minutes
Serves: 4-5 people

For Spice mix:
Jeera powder 1 tsp
Dhaniya powder ½ tsp
Lal mirch powder 1 tsp
Oregano 1 tsp
Aamchur powder ½ tsp
Garlic powder 1 tsp (optional) you can also add additional 1 tsp onion powder
Kala namak ½ tsp
Salt ½ tsp

For Cheese sauce:
Milk 200 ml
Butter 4 tbsp
Processed cheese 500-600 (grated)
Turmeric powder a pinch

For salsa (Pico de Gallo):
Tomatoes 3 medium size (chopped)
Onions 2 medium size (chopped)
Fresh big size chillies (pakoda wali mirchi) 1-2 nos. (chopped)
Handful of fresh coriander (chopped)
Salt to taste
Freshly ground black pepper powder a pinch
Lemon juice of 1 lemon

For mango salsa:
Salsa ½ cup
Raw mango 1/3rd cup (chopped)
Ripe mango 1/3rd cup (chopped)
Black salt a large pinch
Corn 1/3rd cup (boiled)
Red chilli powder a pinch

Pickled green chillies/jalapenos:
Water 1 cup
Vinegar 1 cup
Sugar 3 tbsp
Salt 1 tbsp
Fresh big size chillies (pakoda wali mirchi) 10-12 nos.

Masala Refried beans:
Oil 1 tbsp
Ginger garlic paste 1 tbsp
Onions 1 medium size (chopped)
Dhaniya powder 1 tsp
Jeera powder 1 tsp
Garam masala 1 tsp
Lal mirch powder 1 tsp
Tomato puree ½ cup
Cooked rajma beans 1 cup
Salt to taste

For tortilla chips:
Makai ka atta (cornmeal) 1 cup
Maida (refined flour) ½ cup
Salt ½ tsp
Turmeric powder ½ tsp
Water as required
Oil for deep frying

Loaded nachos:
Tortilla chips
Cheese sauce
Spice mix
Salsa (Pico di Gallo)
Masala refried beans
Pickled green chillies/ jalapenos

Cheesy nachos with mango salsa:
Tortilla chips
Cheese sauce
Spice mix
Mango salsa
Sev
Chaat masala

Nachos with Cheesy sauce:
Tortilla chips
capsicum
Cheese sauce
Spice mix
Oregano
Chilli flakes

#YFL #SanjyotKeer #Nachos

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Ulta Vada Pav Recipe | Ragda Pattice Pav | उल्टा वड़ा पाव | Chef Sanjyot Keer

Ulta Vada Pav Recipe | Ragda Pattice Pav | उल्टा वड़ा पाव | Chef Sanjyot Keer



Full written recipe for Ulta vadapav pattice

Prep time: 25-30 minutes
Cooking time: 35-40 minutes
Serves: 5-6 people

Ulta vadapav
Ingredients:
For batter:
Gram flour | बेसन 2 cup
Baking soda | बेकिंग सोडा a pinch
Carom seeds | अजवाइन 1 tsp
Salt | नमक to taste
Water | पानी as required
For kharda (chilli garlic paste):
Green chillies | हरी मिर्ची 2-3 nos.
Garlic | लहसून 7-8 cloves
Ginger | अदरक 1/2 inch
Salt | नमक to taste
For aloo mixture:
Oil | तेल 2 tbsp
Mustard seeds | राई 1/4th tsp
Cumin seeds | जीरा 1/2 tsp
Curry leaves | कड़ी पत्ता 7-8 nos.
Asafoetida | हींग 1/4th tsp
Potatoes | आलू 7-8 medium sized (boiled & mashed)
Salt | नमक to taste
Turmeric | हल्दी 1/4th tsp
Garam masala | गरम मसाला a pinch
Prepared kharda
Lemon juice | नींबू का रस 1 tsp
Fresh coriander | हरा धनिया a big handful (chopped)
Method:
For batter, in a mixing bowl, add the besan & other ingredients of the batter and mix well, add water gradually to make a smooth batter make sure there should not be any lumps.
Use a whisk to whisk the batter nicely, whisk for at least 1-2 minutes, makes sure the consistency of the batter should not be too thick or too thin, it should be in flowy consistency.
Once whisked well, let the batter rest for a minimum time of 15-20 minutes, by the time the batter rest you can make other components.
For kharda, add all the ingredients in a mortar pestle or in a grinding jar and grind to make a paste. Keep aside to be used later while making the aloo mixture.
For the aloo mixture, set a wok or a pan on medium heat, add oil and let the oil heat further add rai & jeera and let it crackle. Further, add all the ingredients and now use a potato masher and mix well while cooking on medium heat, now add salt and mix well, cook well for 1-2 minutes. Your aloo mixture is ready, keep aside to cool down to room temperature.
Now, take a pav and slice to divide in halves. Evenly apply the aloo mixture over the sliced pav.
Set oil for deep frying, dip the aloo mixture pav in the besan batter and deep fry in hot moderately oil over medium high heat deep fry them until the colour change to golden brown in colour. Once it fried transfer over a sieve and let the excess oil drain off, fry all the ulta vadapav in same way.
You can also fry some churas, just simply drizzle some batter in hot oil with fingers, deep fry on medium high heat until its crisp & golden brown in colour, make sure that the chura is not too thick. Keep aside to cool down.
You can serve these hot crispy ulta vadapav as it is with some chutneys chopped onions and other condiments of your choice. I’ll be making the chaat by adding hot ragda and other components.

Ragda
Ingredients:
White vatana | सफेद वटाना 1 cup
Turmeric powder | हल्दी पाउडर 1/2 tsp
Coriander powder | धनिया पाउडर 1/2 tsp
Cumin powder | जीरा पाउडर 1/2 tsp
Fennel powder | सौंफ पाउडर 1/2 tsp
Salt | नमक to taste
Water | पानी as required
Ginger | अदरक 1 inch (julienne)
Fresh coriander | हरा धनिया small handful (chopped)
Method:
Soak the white vatana for 7-8 hours or overnight, once soked, rinse with fresh water.
Transfer the soaked vatana in pressure cooker and fill in the water upto 1 inch from the vatana surface along with it add turmeric powder, coriander powder, cumin powder, fennel powder & salt, stir once and pressure cook for 2 whistles on high heat in initially and further pressure cook for 2-3 whistle on low flame.
Once the pressure cooking is done, switch off the flame and let the pressure cooker depressurize naturally, further open the lid and cook the ragda by mashing it while keeping few chunky, mashing will release the natural starch from the ragda & that’ll make it thick.
Cook the vatana for 2-3 minutes and it’ll start to get thick, you can adjust the consistency as per your preference, if you would like to make it little thin add hot water.
As the ragda is cooked perfectly, add ginger and freshly chopped coriander leaves, stir well and check for salt and adjust accordingly. Ragda is ready serve hot with the hot crispy ulta vada pav.

As all the components are ready you can make the chaat by using the following ingredients.
Assembly:
Hot crispy ulta vadapav
Hot ragda | रगड़ा
Chura | चुरा
Meethi chutney | मीठी चटनी
Green chutney | हरी चटनी
Vadapav sukha chutney | सूखा चटनी
Onions | प्याज़ (chopped)
Fresh coriander | हरा धनिया (chopped)
Green chillies | हरी मिर्च (fried & salt coated)
Method:
Place the hot crispy ulta vadapav in the serving plate, pour hot ragda over it top it with the chutneys, chopped onions and some freshly chopped coriander leaves. Serve some fried salted fried green chillies, some chopped onions and some more churas on side. You can tweak the components of the chat as per your preference.

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New York Style Eggless Cheesecake | Home-made Cream Cheese | Rich & Creamy | Chef Sanjyot Keer

New York Style Eggless Cheesecake | Home-made Cream Cheese | Rich & Creamy | Chef Sanjyot Keer



The first 1000 people to use this link will get a 1 month free trial of Skillshare-

Home-made cream cheese recipe:

Full written recipe for Eggless New York style cheesecake

Prep time: 15-20 minutes
Cooking time: 1 hour
Serves: 1 kg cheese cake

Ingredients:
• Parle G Biscuit 140 gm (you can use crackers biscuit too)
• Melted butter 80 gm
• Cream cheese 300 gm
• Powdered sugar ½ cup
• Fresh cream 3/4th cup
• Condensed milk 180 ml
• Vanilla extract 1 tsp
• Thick curd 1/4th cup
• Zest of 1 lemon
• Lemon juice of half lemon
• Corn starch 1 tbsp
• Any berry compote
Method:
• Start by first crushing the biscuit, you can use, food processor, a zip lock bag or else you can use a clean and fresh cloth to crush the biscuit, add melted butter and mix well. Add melted butter with biscuit if using food processor or a zip lock bag.
• Take a 8 inch spring form mould, and just set the base tray upside down, lock the spring form mould, doing this step will help to demould the cheesecake effortlessly.
• Transfer the butter and biscuit mixture in the spring form mould & press it with a pav bhaji masher or any flat bottom utensil, you can use a glass as well, to even the surface, press nicely to make the base of the cheese cake. Bake the base in a preheated oven at 165 ℃ for 10-12 minutes. After baking remove and allow to cool down, by the time you can make the cheese cake mixture.
• For making the cheese cake mixture, add the cream cheese and powdered sugar in a mixing bowl, make sure to sift the powdered sugar to avoid any grains, use a electric beater or hand whisk to beat the mixture, cream the cream cheese until the mixture is creamy in texture.
• Further add fresh cream, condensed milk, vanilla extract, thick curd, lemon zest, lemon juice & corn starch, sift the cornstarch before adding, use a spatula to fold and mix well, make sure not to over mix the mixture.
• Pour the mixture over the baked base and tap to remove any air pockets.
• For baking cheesecake, we need to use water bath baking method also known as bain-marie, for that, use a foil paper and butter paper and wrap around the cake mould nicely. Further fill water in the baking tray and place the foil wrapped cheesecake in it.
• Now, bake the cheesecake in a preheated oven at 165 ℃ for 45-50 minutes.
• After baking the texture of the cheese cake will be a little wobbly, run a clean knife around the sides of the cake and cool down. Remove the butter paper & foil wrap.
• Once cooled down, refrigerate in the fridge for 5-6 hours.
• After chilling in the fridge, carefully open the lock of the spring form mould to demould, take a thin & wide spatula and remove the cake carefully.
• Your eggless New York cheese cake is ready, slice & serve as it is or just add berry compote of your choice to elevate its elegance.

#YFL #SanjyotKeer #Cheesecake

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Paneer Shawarma Recipe | No Yeast No Oven Pita Bread & Hummus | Paneer Roll | Chef Sanjyot Keer

Paneer Shawarma Recipe | No Yeast No Oven Pita Bread & Hummus | Paneer Roll | Chef Sanjyot Keer



Full written recipe for Paneer shawarma

Prep time: 35-40 minutes
Cooking time: 20-25 minutes
Serves: 7-8 shawarma (depending on the size of pita bread)

Pita bread
Ingredients:
Luke warm water 1/4th cup
Luke warm milk ½ cup
Curd ½ cup
Olive oil 1 tbsp
Sugar 2 tbsp
Refined flour 2 cup
Wheat flour 1 cup
Baking powder 1 tsp
Baking soda 1/4th tsp
Salt 1 tsp
Oil as required
Method:
In a mixing bowl, add water, milk, curd, oil and sugar, mix well until the sugar dissolves, further use a sieve and add the remaining dry ingredients, sift them together and add them to the liquid mixture, mix until its combined well.
Once combined well, dust some dry flour over the platform and transfer the dough, start to knead the dough and knead well for 10-12 minutes while stretching it well, make sure to knead until the dough is smooth in texture. Shape the dough like a huge ball size by tightly tucking it inwards.
Take a bowl and grease it with oil, place the dough and also grease the surface with oil, cover the bowl with either plastic wrap or a lid and allow the dough to proof and rest in a warm place for at least an hour.
After the rest, knead the dough once again and roll into a foot long log, you can and further divide in equal size dough balls, you’ll be getting around 7-8 size dough balls that’ll eventually give you 8-inch 7-8 pita breads, you can choose to divide in smaller dough balls depending on the size and number of pita breads you would wish to make.
Cover the dough balls with a moist cloth and rest it for another 5-6 minutes.
After the rest, coat the dough balls with dry flour, flatten with hands and further use a rolling pin to roll into a thick chapati. Use flour if required.
Set a tawa and cook the chapati/pita bread over a hot tawa on both the sides until golden spots appear, use a napkin and press the pita bread gently to fluff up the bread while cooking.
Cook the all the pita bread in same way, keep the cooked pita bread covered in a moist cloth or in a casserole until you use it for making shawarma.

Carrots & beetroot pickle
Ingredients:
Beetroot 1 cup / 2 big size (batons)
Carrots 1 cup / 3 medium size (batons)
Green chillies 10-12 nos. (slit)
Salt 1 tsp
Water ½ cup
Vinegar 1 cup
Sugar 5 tbsp
Salt ½ tsp
Methods:
Set water for boiling in stock pot, add the beetroot, carrots and green chillies, blanch the veggies while keeping them little crunchy.
Set another stock pot and add ½ cup of water, vinegar, sugar and salt, mix well and cook until the sugar dissolves, and the brine is like warm, cool down the brine solution and add the blanched veggies in it, transfer it in a well sterilized glass jar, keep it refrigerated and use accordingly.

Hummus
Ingredients:
Kabuli chane (chickpeas) 2 cups (boiled)
Garlic 4-5 cloves
Tahini 1/3rd cup (link mentioned in the description box)
Lemon juice 2 tbsp
Salt to taste
Black pepper 1/4th tsp
Reserved chickpea water 1/4th cup
Ice cubes 2-3 cubes
Virgin olive oil 3 tbsp
Curd 1/2 cup (completely optional)
Method:
I’ve soaked ½ cup of kabuli chana for 6 hours & boiled & also reserved the chickpea water.
Use a mixer grinder, add the cooked kabuli chane, and the remaining ingredients, use pulse mode and grind until its fine in texture, add the reserved chickpea water while grinding for ease in the process.
You can adjust the consistency of the hummus by adding the reserved chickpea water. I’ve used 200 ml in total.
Your hummus is ready, store in the fridge until used.

Grilled paneer
Ingredients:
Paneer 500 gm
Olive oil 2 tbsp
Kashmiri red chilli 1 tsp (optional)
Coriander 1 tbsp
Garam masala 1 tsp
A big pinch of elaichi powder
Jeera powder 1 tsp
Garlic paste 2 tbsp
Lemon juice 1 tsp
Salt to taste
Black pepper powder 1/4th tsp
Hung curd 1/4th cup
Olive oil or any oil for grilling
Method:
Add all the ingredients in a mixing bowl and mix well, further marinate the paneer.
Set a grill pan or a normal pan on medium heat, add oil and grill the marinated paneer from both the sides until the grill marks appear and is golden brown in colour.
Cut the grilled paneer in strips or dices & keep aside to be used while making the shawarma.

For hot sauce
Ingredients:
Kashmiri red chillies 15-20 nos. (soaked)
Garlic 10-12 cloves
Sugar 1 tsp
Olive oil 2 tbsp
Black salt ½ tsp
Vinegar 1 tsp
Jeera powder 1 tsp
Lemon juice 1 tsp
Salt to taste
Black pepper powder 1/4th tsp
Methods:
Add all the ingredients in a grinding jar and grind well to make a smooth paste. Adjust the consistency of the water to make a smooth sauce like texture. Store in the fridge until you use them.

For Garlic Sauce & Assembly continued in the comment section below

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