Tag Archives: foodie

थेंगाई पोड़ी | Thengai Podi | Sanjeev Kapoor Khazana

थेंगाई पोड़ी | Thengai Podi | Sanjeev Kapoor Khazana

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Make this South-Indian special powder with coconuts and a freshly ground spice mix and enjoy with dosas.

THENGAI PODI

Ingredients

1¼ cups scraped coconut (thengai)
½ cup Bengal gram (chana dal)
¼ cup split skinless black gram (dhuli urad dal)
1 small lemon sized tamarind ball
½ tsp oil
8-10 dried red chillies
Sea salt to taste
½ tsp asafoetida (hing)

Method

1. Dry roast Bengal gram till it turns golden brown in a non-stick pan. Transfer on a large plate and allow to cool.
2. Dry roast the split skinless black gram till it turns golden brown in the same pan. Transfer on the same plate and allow to cool.
3. Dry roast the coconut till it turns golden brown on medium heat in the same pan. Add tamarind and sauté for a minute. Transfer on the same plate and allow to cool.
4. Heat oil in a same non-stick pan. Add dried red chillies and sauté for a minute. Transfer on the same plate and allow to cool.
5. Add sea salt and asafoetida in the roasted coconut mixture. Put this in a mixer jar and grind to a coarse power. Allow it to cool to room temperature.
6. Store in an air-tight container and serve as required.

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वीगन चीकू मिल्कशेक | Vegan Chickoo Milkshake | Sanjeev Kapoor Khazana

वीगन चीकू मिल्कशेक | Vegan Chickoo Milkshake | Sanjeev Kapoor Khazana

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If you’re looking for something vegan and delicious in these scorching summers, here’s a milkshake prepared with chickoo and almond milk to add to your menu.

VEGAN CHICKOO MILKSHAKE

Ingredients

½ cup almonds
6 chickoos
6 seedless dates

Method

1. Soak almonds in water for 6-8 hours.
2. Peel, deseed and roughly chop chickoos.
3. Transfer in a blender jar, drain the almonds and add to the jar.
4. Add dates, 4 cups chilled water and blend finely.
5. Serve.

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How to Clean Glasses | Sanjeev Kapoor Khazana

How to Clean Glasses | Sanjeev Kapoor Khazana

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वेजीटेबल हक्का नूडल्स | Vegetable Hakka Noodles | Sanjeev Kapoor Khazana

वेजीटेबल हक्का नूडल्स | Vegetable Hakka Noodles | Sanjeev Kapoor Khazana

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Do you know how to make the perfect Vegetable Hakka Noodles? Try this recipe and find out how easy and quick it is to make noodles at home!

VEGETABLE HAKKA NOODLES

Ingredients

1 medium carrot, cut into strips
1 medium green capsicum, cut into strips
¼ small cabbage, shredded
¼ small red cabbage shredded
6-8 French beans, diagonally sliced
1-2 spring onion with greens, sliced
2 cups boiled noodles
1-2 tbsps oil
1 tbsp chopped garlic
1 medium onion, sliced
Salt to taste
1 tsp soy sauce
1 tsp red chilli sauce
1 tsp vinegar

Method

1. Heat oil in a non-stick wok. Add garlic and onion and sauté for 30 seconds.
2. Add carrot, capsicum, cabbage, red cabbage, French beans and salt, toss, cover and cook for 1-2 minutes.
3. Take noodles in a bowl. Add soy sauce, red chilli sauce, vinegar and salt and mix well.
4. Add prepared noodles gradually to cooked vegetables and toss to mix. Switch off heat, add spring onion with greens and mix well.
5. Serve hot.

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आलू मटर पुलाव | Aloo Matar Pulao | Sanjeev Kapoor Khazana

आलू मटर पुलाव | Aloo Matar Pulao | Sanjeev Kapoor Khazana

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Enjoy this quick and tempting aloo matar pulao for a hearty lunch or dinner.

ALOO MATAR PULAO

Ingredients

2 medium potatoes, cut into 1 inch pieces
¾ cup shelled green peas
1½ cups Basmati rice, soaked for 20 minutes and drained
2 tbsps ghee
4-5 black peppercorns
3-4 cloves
2 bay leaves
1 medium onion, thinly sliced
¾ cup shelled green peas
Salt to taste
1 tbsp biryani masala
½ tsp garam masala powder
2 tbsps chopped fresh coriander leaves
2 tbsps chopped fresh mint leaves
Fresh coriander sprig for garnish
Raita to serve

Method

1. Heat ghee in a pressure cooker. Add black peppercorns, cloves and bay leaves and sauté till fragrant.
2. Add onion and sauté till golden brown. Add green peas, potatoes, salt, biryani masala and sauté for 1-2 minutes.
3. Add 3½ cups water, mix and bring to a boil. Add garam masala powder, 1 tbsp coriander leaves and 1 tbsp mint leaves and mix well.
4. Add soaked rice, mix and cook under pressure on medium heat for 4 whistles. Switch the heat off and allow the pressure to reduce completely.
5. Open the cooker, add remaining coriander leaves and remaining mint leaves and gently mix.
6. Transfer on a serving plate, garnish with coriander sprig and serve hot with raita.

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क्रॅनबेरी अँड ओरेंज चीजकेक | Cranberry and Orange Cheese Cake | Sanjeev Kapoor Khazana

क्रॅनबेरी अँड ओरेंज चीजकेक | Cranberry and Orange Cheese Cake | Sanjeev Kapoor Khazana

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Creamy cheesecake prepared with dried cranberries and orange juice. Indulge!
CRANBERRY AND ORANGE CHEESECAKE

Ingredients

½ cup roughly chopped dried cranberries
½ orange
2-3 tbsps + ¼ cup castor sugar
1 cup orange juice
¾ cup powdered digestive biscuits
3 tbsps melted butter
1 cup cream cheese
¾ cup whipped cream
2 tbsps melted carrageenan (veg gelatin)
Caramelized orange segments for garnish
Mint sprigs for garnish

Method

1. Heat a nonstick pan. Add dried cranberries, 2-3 tbsps sugar and orange juice and cook for 4-5 minutes. Mash with the back of the spoon and allow to cool.
2. Take powdered biscuits in a bowl. Add melted butter and mix well. Transfer n individual serving glasses and press well.
3. Take cream cheese in a bowl. Add remaining sugar. Zest orange directly in the bowl. Beat till well combined.
4. Add whipped cream and mix with light hands.
5. Add a spoonful of whipped cream mixture to melted carrageenan and mix well. Now add this to the remaining whipped cream mixture and fold gently.
6. Pipe this mixture in the glasses. Refrigerate for 35-40 minutes.
7. Top up with the prepared cranberry compote.
8. Garnish with caramelized orange segments, mint sprigs and serve chilled.

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रेनबो पिज़्ज़ा | Rainbow Pizza | Sanjeev Kapoor Khazana

रेनबो पिज़्ज़ा | Rainbow Pizza | Sanjeev Kapoor Khazana

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Yummy pizza loaded with fresh and colourful vegetables, sauces and cheese. Kids are gonna love this beauty!

RAINBOW PIZZA

Ingredients

1 medium onion, cut into small dices and layers separated
½ cup chopped yellow capsicum and boiled sweet corn ( ½ small yellow capsicum and ¼ cup boiled sweet corn)
½ medium green capsicum, cut into ½ inch pieces
6-8 red cherry tomatoes, sliced
Ready-made pizza dough made using 2 cups refined flour
Refined flour (maida) for dusting
Pizza sauce for applying
White sauce for applying
50 grams mozzarella cheese, cut into small cubes
Salt to taste
Dried mixed herbs for sprinkling
Olive oil for drizzling

Method

1. Dust the worktop with some refined flour. Place the dough on it and roll it into a rectangle.
2. Grease a small baking tray with some olive oil and place the rolled dough on it. Gently spread the dough on the sides and edges of the baking tray.
3. Apply some pizza sauce over the dough. Apply some white sauce on top.
4. Sprinkle some mozzarella cheese over it. Arrange the onion lengthwise on one side of the baking tray. Arrange sweet corn and yellow capsicum next to it. Similarly, arrange green capsicum, arrange tomato slices. Sprinkle salt, dried mixed herbs, and drizzle a little olive oil. Bake in the preheated oven for 10-15 minutes.
5. Serve.

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ओमाली | Omali | Sanjeev Kapoor Khazana

ओमाली | Omali | Sanjeev Kapoor Khazana

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Learn how to make this very popular and unique Egyptian dessert with a combination of nuts, puff pastry and milk.

OMALI

Ingredients

2 cups milk
½ cup fresh cream
½ cup condensed milk
2 tsps chopped hazelnuts
4 tsps chopped almonds
2 tsps chopped pistachios
2 tsps chopped walnuts
¼ tsp cinnamon powder
200 grams khari biscuits
10-12 pistachios, blanched and slivered

Method

1. Preheat the oven at 180ºC.
2. Heat a nonstick pan. Add milk, cream and condensed milk and mix well.
3. Once the milk is slightly warm, add hazelnuts, 2 tsps almonds, pistachios, walnuts and mix well. Add cinnamon powder and mix well.
4. Arrange khari biscuits in a bakeproof dish. Pour the prepared milk mixture on top.
5. Bake in preheated oven for 15-20 minutes.
6. Sprinkle remaining almonds, blanched pistachios and serve

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दाल गंडोरी | Dal Gandori | Sanjeev Kapoor Khazana

दाल गंडोरी | Dal Gandori | Sanjeev Kapoor Khazana

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A classic Maharashtrian dal recipe where toor dal is cooked along with spinach and tempered in a peanut-coconut masala.

DAL GANDORI

Ingredients

1½ cups split pigeon peas (toovar dal), soaked for 1 hour and drained
10-15 garlic cloves, crushed
1½ inch ginger, chopped
¼ tsp asafoetida (hing)
7-8 light green chillies, chopped
2 medium green tomatoes, chopped
1 cup shredded spinach leaves
1 cup chopped sorrel leaves (ambadi)
Salt to taste
2- 3 tbsps oil
2-3 tbsps raw peanuts
2 tsps cumin seeds
½ cup sliced dried coconut
¼ tsp red chilli powder
¼ tsp turmeric powder
2 tsps kaala masala
2 tbsps chopped fresh coriander
Steamed rice for serving

Method

1. Heat a pressure cooker, add toovar dal, water, garlic cloves, ginger, asafoetida, green chillies, green tomatoes, spinach leaves, sorrel leaves, salt and mix well.
2. Cover with the lid and cook on medium heat till the pressure is released 3-4 times. Open the lid once the pressure settles completely and mash the dal properly.
3. For the tempering, heat oil in a kadai. Add peanuts, cumin seeds and sauté for a minute.
4. Add dried coconut and sauté till the coconut turns golden brown.
5. Add red chilli powder, turmeric powder, kaala masala and mix well.
6. Add the cooked dal, coriander and mix well. Cook for 2-3 minutes on medium heat.
7. Transfer in a serving bowl and serve hot with steamed rice.

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अचारी वेजिटेबल पुलाव | Achari Vegetable Pulao | Sanjeev Kapoor Khazana

अचारी वेजिटेबल पुलाव | Achari Vegetable Pulao | Sanjeev Kapoor Khazana

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A pulao, filled with perfect masalas, veggies and the hero aachar to give an outstanding flavour is a must try! Make it for your next pot luck.

ACHARI VEGETABLE PULAO

Ingredients

1 tbsp mango pickle (achar)
1 medium carrot, cut into diamonds
6-8 cauliflower florets
6-8 French beans, diagonally sliced
2 tbsps green peas
1½ cups Basmati rice, soaked for 30 minutes and drained
1 tbsp ghee
½ tsp onion seeds
1 black cardamom
¼ tsp fenugreek seeds
½ tsp fennel seeds
1 medium onion, sliced
1 tbsp ginger-garlic paste
Salt to taste

Method

1. Heat ghee in a deep non-stick pan.
2. Heat 3 cups water in another deep non-stick pan and bring to boil.
3. Add onion seeds, broken black cardamom, fenugreek seeds, fennel seeds and onion to hot ghee and sauté till onion turns translucent.
4. Add carrot, cauliflower florets and ginger-garlic paste and sauté for 1 minute. Add mango pickle, mix and cook for 30 seconds. Add rice and lightly mix.
5. Add salt and hot water and mix. Add French beans and green peas, mix, cover and cook for 15 minutes. Switch off heat and set aside for 15 minutes.
6. Serve hot.

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