Tag Archives: cafe

Black Grapes Shikhanji | Sanjeev Kapoor Khazana



Try a unique shikanji with the flavour of black grapes this season.

BLACK GRAPE SHIKANJI

Ingredients

25-30 black grapes + for garnish
¼ cup sugar
¼ tsp salt
A pinch of red chilli powder
¼ tsp roasted cumin powder
A pinch of chaat masala
Lemon wedges as required
Pink salt as required
Ice cubes as required
Lemon slices as required
Grape slices as required
Mint sprigs as required
Drinking soda as required

Method

1. Transfer black grapes in a blender jar. Add sugar and blend to a fine paste.
2. Heat a nonstick pan and strain the puree through a fine sieve. Cook till the mixture thickens.
3. Add salt, red chilli powder, roasted cumin powder, chaat masala and mix well. Cook for 2 minutes. Allow to cool.
4. Apply lemon on rim the glass and press pink salt on it. Add ice cubes, lemon slices, grape slices and some more ice. Add mint sprigs and pour a portion of prepared syrup.
5. Top up with soda, garnish with grapes and mint and serve chilled.

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मँगो रसमलाई | Mango Rasmalai | Sanjeev Kapoor Khazana



Mango Rasmalai is a must in this mango season. Satiate your sweet tooth cravings!

MANGO RASMALAI

Ingredients

1 cup mango pulp
500 ml milk
½ tsp green cardamom powder
A few saffron strands
8 readymade rasgullas
8-10 pistachios, blanched, peeled and slivered + for garnish
Blanched and chopped almonds for garnish
Chopped mango for garnish

Method

1. Transfer mango pulp in a blender jar. Add milk, green cardamom powder, saffron and blend finely.
2. Transfer in a bowl. Squeeze out syrup of rasgullas and add to the mango mixture.
3. Sprinkle pistachios on top.
4. Transfer in 4 serving bowls. Sprinkle almonds, pistachios, mango pieces on top and serve.

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Paneer Biryani | Sanjeev Kapoor Khazana



Who said veg biryani does not exist? Sometimes, it can be even better than a chicken or mutton biryani. Try this Paneer Biryani that is super easy, comforting and loaded with flavours.
Serve alongside a bowl of raita and turn it into a hearty meal.

PANEER BIRYANI

Ingredients

500 grams cottage cheese (paneer), cut into 1 inch cubes
1½ cups Daawat Biryani Basmati Rice
Salt to taste
7-8 black peppercorns
3-4 green cardamoms
2-3 cloves
Masala
2-3 tbsps ghee
3-4 cloves
6-8 black peppercorns
2 green cardamoms
1-2 bay leaves
1 tsp cumin seeds
2-3 green chillies, slit
2 large onions, thinly sliced
1½ tbsps ginger-garlic paste
1 cup fresh tomato puree
Salt to taste
2 tsps red chilli powder
½ tsp turmeric powder
¾ tsp coriander powder
1 tsp cumin powder
1½ tbsps biryani masala
3 tbsps browned onions
2 tbsps chopped fresh mint leaves
1 tbsp chopped fresh coriander leaves
2-3 tsps butter
2-3 tbsps yogurt
Toppings
A large pinch of saffron, soaked in 1-2 tbsps warm water
2-3 tsps rose water
1-2 tsps screwpine (kewra) water
Ghee for drizzling
¼ cup browned onions + for garnish
12-15 fresh coriander sprigs
10-12 fresh mint leaves
2-3 green chillies, slit
1 inch ginger, cut into thin strips
1-2 tsps dried rose petals
Fresh mint sprig for garnish
To serve
Boondi raita as required
Onion rings

Method

1. Take Daawat Biryani Basmati Rice in a bowl. Add sufficient water and wash for 2-3 times.
2. Add fresh water and soak for 25-30 minutes. Drain the water.
3. Boil 6-8 cups water in a deep nonstick pan. Add salt, black peppercorns, green cardamoms, and cloves. Add the soaked rice, mix and cook for 10-15 minutes or till the rice is ¾ done. Drain the rice.
4. To make the masala, heat ghee in a deep pan. Add cloves, black peppercorns, green cardamoms, bay leaves, cumin seeds, green chillies and onions and sauté till golden brown.
5. Add ginger-garlic paste, mix and cook for 1-2 minutes.
6. Pour the tomato puree and mix well. Add salt, mix and cook for 2-3 minutes.
7. Add red chilli powder, turmeric powder, coriander powder, cumin powder, biryani masala, browned onions, mint leaves, coriander leaves and butter and mix well. Cook on medium heat till the fat separates.
8. Reduce the heat to low and add yogurt and mix well. Add ½ cup water, mix and cook for 3-4 minutes.
9. Add the paneer cubes and gently mix till well combined. Evenly spread the cooked rice over the paneer masala. Drizzle soaked saffron, rose water, screwpine water, and ghee. Sprinkle browned onions, coriander sprigs, mint leaves, green chillies, ginger and dried rose petals.
10. Cover the pan with aluminium foil and place the lid on it. Cook on low heat for 8-10 minutes. Switch the heat off and transfer the paneer biryani into a serving plate.
11. Garnish with browned onions, and mint sprig. Serve hot with boondi raita and onion rings.

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Ratlami Sev | Sanjeev Kapoor Khazana

Ratlami Sev | Sanjeev Kapoor Khazana

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

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

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

ALOO PYAZ KI SABZI

Ingredients

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

Method

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

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आलू कोफ़्ता करी | Aloo Kofta Curry  | Sanjeev Kapoor Khazana

आलू कोफ़्ता करी | Aloo Kofta Curry | Sanjeev Kapoor Khazana

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

ALOO KOFTA CURRY

Ingredients

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

Method

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

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Soya Chunks Manchurian | Sanjeev Kapoor Khazana

Soya Chunks Manchurian | Sanjeev Kapoor Khazana

A twist to the regular manchurian recipe by using protein rich soya chunks. This recipe is a must try !

SOYA CHUNKS MANCHURIAN

Ingredients

2 cups soya nuggets
3 tablespoons cornflour
½ teaspoon paprika
Black pepper powder to taste
2 tablespoons oil
1 tablespoon finely chopped garlic
½ tablespoon finely chopped ginger
2 teaspoons soy sauce
1 tablespoon red chilli sauce
3-4 spring onion bulbs, sliced
1 tablespoon cornflour slurry
1 small green capsicum, cut into thin strips
1 small red capsicum, cut into triangles
1 small yellow capsicum, cut into triangles
1 small onion, cut into cubes and layers separated
1 teaspoon lemon juice
Salt to taste
1 teaspoon finely chopped spring onion greens + for garnishing

Method

1. Soak soya nuggets in sufficient warm water for 10-15 minutes. Squeeze out excess water and put the nuggets in another bowl.
2. Add cornflour, paprika and pepper powder and mix well.
3. Heat 1 tablespoon oil in a non-stick pan. Add nuggets and fry for 2 minutes. Remove from heat and set aside.
4. Heat remaining oil in another non-stick pan. Add garlic and ginger, mix and sauté for a minute.
5. Add soy sauce and chilli sauce and mix well. Add spring onion bulbs, mix and cook for a minute.
6. Add cornflour slurry and mix. Add some water and mix.
7. Add green, red and yellow capsicum, onion and mix well. Add fried nuggets, mix and cook for 1-2 minutes.
8. Add lemon juice and mix well. Add spring onion greens and toss well.
9. Garnish with spring onion greens and serve hot.

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Quick Chicken Biryani | Sanjeev Kapoor Khazana

Quick Chicken Biryani | Sanjeev Kapoor Khazana

Here’s how you can make Chicken Biryani instantly without any fuss.

QUICK CHICKEN BIRYANI

Ingredients

750 grams chicken on the bone, cut into 2 inch pieces
1½ cups basmati rice, soaked for 30 minutes and drained
Salt to taste
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp coriander powder
3 tsps Tata Sampann Chicken Masala + for sprinkling
¾ cup yogurt
1½ tbsps ginger-garlic paste
4 tbsps freshly chopped coriander leaves + for garnish
2-3 green chillies, chopped
A few mint leaves + for garnish
5 tbsps fried onion + for garnish
1 black cardamom
2-3 green cardamoms
1 bay leaf
½ inch cinnamon stick
1½ tbsps ghee
1 tsp oil
1 medium tomato, chopped
6-7 mint leaves + for garnish
A large pinch of saffron, soaked in warm water
Raita to serve

Method

1. Take chicken in a bowl, add salt, red chilli powder, turmeric powder, coriander powder, 2 tsps Tata Sampann Chicken Masala, and yogurt.
2. Add yogurt, ginger-garlic paste, chopped coriander, green chillies, mint leaves and 3 tbsps fried onion. Mix well and set aside for 10-15 minutes.
3. Meanwhile, for the rice, Add water in a deep bottom pan, add 1 black cardamom, bread and add green cardamoms, bay leaf, and cinnamon stick, salt and allow the water to come to a boil.
4. Add rice and cook till ¾ done. Drain the rice and set aside.
5. Heat ½ tbsp ghee and oil in a non-stick deep pan, add the marinated chicken, tomato and add 1 tsp Tata Sampann Chicken Masala, and ¾ cooked rice and spread it evenly.
6. Sprinkle remaining fried onion, remaining chopped coriander and tear 6-7 mint leaves and sprinkle on top.
7. Add soaked saffron and drizzle remaining ghee. Sprinkle salt, remaining Tata Sampann Chicken Masala.
8. Cover and cook for 25-30 minutes. Take it off the heat.
9. Garnish with chopped coriander, mint leaves and fried onion. Serve hot with raita.

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Mushroom Chowmein | #LockdownDiaries | Namrata Fulwani | #FansAtHome | Sanjeev Kapoor Khazana

Mushroom Chowmein | #LockdownDiaries | Namrata Fulwani | #FansAtHome | Sanjeev Kapoor Khazana

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Balushahi | Cooksmart | Sanjeev Kapoor Khazana

Balushahi | Cooksmart | Sanjeev Kapoor Khazana

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