Tag Archives: foodie

Matar Anda Masala Recipe | Chef Sanjyot Keer | Your Food Lab

Matar Anda Masala Recipe | Chef Sanjyot Keer | Your Food Lab

Written recipe for Matar anda masala

Prep time: 15 mins
Cooking time: 30 mins
Serves: 6

Ingredients:
• Boiled eggs 8 nos.
• Oil for shallow frying
• Turmeric powder ½ tsp
• Tomatoes 5-6 medium size (roughly chopped)
• Ghee 2 tbsp
• Jeera 1 tbsp
• Onions 2-3 medium size (chopped)
• Ginger garlic paste 2 tbsp
• Green chillies 1 tbsp (chopped)
• Turmeric powder 1/4th tsp
• Salt to taste
• Roasted besan (gram flour) 1 tbsp
• Red chilli powder 1 tbsp
• Coriander powder 1 tbsp
• Green peas 1 cup
• Water as required
• Kasuri methi 1 tsp
• Garam masala 1 tsp
• Fresh cream 2 tbsp
• Fresh coriander leaves 1 tbsp (chopped)
Methods:
• Remove the shell of the boiled eggs and poke them with a toothpick.
• Set a pan on medium heat, add oil, turmeric powder and shallow fry the boiled eggs until crispy layer formed on outside. Keep aside for later use.
• Add the tomatoes in a Grinding jar and grind to a fine puree.
• Set a pan or wok on medium heat, add ghee and jeera and allow it to splutter.
• Add onions and cook until golden brown.
• Add ginger garlic paste, green chillies and turmeric powder, mx well and cook for 1-2 minutes.
• Add the tomato puree, salt to taste and cook for 2-3 minutes. Bring it to boil.
• Add roasted besan, red chilli powder and coriander powder, mix well and cook until oil releases.
• Add green peas, mix well and cook for 8-10 mins, add water if the masala gets too dry. Continue to keep the heat on medium flame, cover and cook for 5-6 minutes.
• Add 200 ml water and bring it to a boil, add the fried eggs and mix gently.
• Add kasuri methi, garam masala and fresh cream, mix gently and continue to cook for 4-5 minutes.
• Add freshly chopped coriander leaves and mix, your matar anda masala is ready to be served, serve hot with roti, naan or paratha of your choice.

Join us on:

Facebook –
Instagram –
Twitter –

Follow Chef Sanjyot Keer Here:

Facebook –
Instagram –
Twitter –

source

Veg Jalfrezi Recipe | वेज जलफ्रेज़ी | Chef Sanjyot Keer

Veg Jalfrezi Recipe | वेज जलफ्रेज़ी | Chef Sanjyot Keer

Written recipe for Veg jalfrezi

Prep time: 15 mins
cooking time: 20 mins
serves: 4

Ingredients:
• Ghee 1 tbsp
• Jeera 1 tsp
• Ginger 1 inch (julienne)
• Kashmiri red chilly 3 nos.
• Onions 3 medium size (sliced)
• Green chillies 2-3 nos. (slit)
• Garlic 1 tbsp (chopped)
• Red chili powder 1 tbsp
• Coriander powder 1 tbsp
• Turmeric powder ½ tsp
• Carrot ½ cup
• Baby corn ½ cup (boiled)
• Cauliflower ½ cup (boiled)
• French beans ½ cup
• Green peas ½ cup
• Mixed bell peppers ½ cup
• Tomatoes ½ cup
• Mushroom ½ cup
• Tomato 1 cup
• Vinegar 1 tbsp
• Tomato ketchup 1 tbsp
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Fresh coriander 1 tbsp
Method:
• Heat ghee in a pan, add jeera and allow it to splutter, and ginger and whole Kashmiri red chili, sauté for a minute.
• Add onions and green chillies, cook until onions are translucent,
• Add garlic and cook for a minute.
• Add the powdered spices and cook for 1-2 minutes.
• Add the veggies and cook for 2-3 minutes.
• Add the fresh tomato puree and salt and vinegar, mix well.
• Add tomato ketchup, this is totally optional and cook for 5-6 minutes.
• Add kasuri methi, garam masala and some fresh coriander leaves.
• Serve hot by topping some fresh cream with hot roti or paratha.

Join us on:

Facebook –
Instagram –
Twitter –

Follow Chef Sanjyot Keer Here:

Facebook –
Instagram –
Twitter –

source

Ragda Pattice Recipe | Chef Sanjyot Keer

Ragda Pattice Recipe | Chef Sanjyot Keer

Written recipe for Ragda pattice

Rest time: 4 hours
Prep time: 15 mins
Cooking time: 1 hour
Serves: 6

For ragda
Ingredients:
• White chick peas 2 cups (raw)
• Oil 1 tbsp
• Jeera 1 tsp
• Hing (asafoetida) 1 tsp
• Ginger garlic paste 1 tbsp
• Coriander powder 1 tbsp
• Red chilli powder 1 tbsp
• Turmeric powder ½ tsp
• Water as required
• Salt to taste
• Baking soda 1 tsp
• Garam masala 1 tsp
• Fresh coriander leaves 1 tbsp
Methods:
• Wash the chickpeas with water and soak them in fresh water for minimum 2-3 hours or overnight.
• Set a cooker on medium heat, add oil and sauté for few seconds, add hing and sauté that too for few seconds, add ginger and sauté that for a minute.
• Add coriander powder, red chilli powder, turmeric powder and mix well, add a splash of water to avoid the masala for burning.
• Add the soaked chickpeas and stir once by mixing well, add enough water so the chickpeas are submerged completely, add salt, baking soda and Close the pressure cooker lid to cook.
• Pressure cook it for 4-5 whistles on medium heat. Switch off the flame and let the cooker depressurize naturally to open the lid. Give it a nice stir.
• Turn the gas on to medium heat, and cook again for 4-5 minutes.
• Add garam masala and freshly chopped coriander leaves, mix and cook for 3-4 minutes while stirring well. Your ragda is ready to served with aloo pattice and other toppings.

For aloo pattice
Ingredients:
• Boiled potatoes 5-6 medium size
• Salt to taste
• Soaked poha ½ cup
• Ginger garlic paste 1 tbsp
• Fresh coriander leaves 1 tbsp (chopped)
• Fresh mint leaves 1 tbsp (chopped)
• Kasuri methi 1 tsp
• Coriander powder 1 tsp
• Red chilli powder 1 tsp
• Jeera powder 1 tsp
• Garam masala 1 tsp
• Chaat masala 1 tsp
• Aamchur powder ½ tsp
• Ghee / Oil for shallow frying
Methods:
• In a mixing bowl, add the boiled potatoes and mash them well, and add the remaining ingredients, mix and combine well.
• Take a spoonful of potato mixture and shape it into tikkis, shape as many as you want.
• Set a pan on medium heat, add ghee / oil and shallow fry the tikkis on both the sides until crisp and golden brown.
• Your aloo tikkis are ready to be served with the ragda and other toppings.

Assembly:
Ingredients:
• Freshly prepared ragda
• Freshly prepared aloo pattice
• Mint chutney
• Tamarind chutney
• Chaat masala
• Onions (chopped)
• Sev
• Fresh coriander leaves (chopped)
• Green chillies (chopped)
• Ginger (julienned)
• Pomegranate seeds
Methods:
• Place the aloo pattice on a serving plate, top it with freshly prepared ragda, further top it with mint chutney, tamarind chutney, sprinkle some chaat masala, add some chopped onion, some sev, freshly chopped coriander leaves, chopped green chillies, ginger and some pomegranate seeds, if your short with few of the toppings you can simply skip them.
• Your ragda pattice is ready to be served, now the cravings of the ragda pattice can be beaten just by making them at home and that though in a much hygienic way.

*NOTE: you can make the ragda and aloo pattice before and keep, so to save the time, just reheat both of them before assembling and serving it.

Join us on:

Facebook –
Instagram –
Twitter –

Follow Chef Sanjyot Keer Here:

Facebook –
Instagram –
Twitter –

source

Grilled Pineapple Chicken With Stir Fried Rice Recipe | Chef Sanjyot Keer | Your Food Lab

Grilled Pineapple Chicken With Stir Fried Rice Recipe | Chef Sanjyot Keer | Your Food Lab

Written recipe for Grilled pineapple chicken with stir fried rice

Prep time: 30 mins
Cooking time: 20 mins
Serves: 6

For grilled pineapple chicken
Ingredients:
• Whole pineapple 1 nos.
• Soy sauce 1 tbsp
• Red chilli sauce 1 tbsp
• Garlic 1 tbsp (chopped)
• Ginger 1 tbsp (chopped)
• Green chillies 1-2 nos. (chopped)
• Salt & pepper to taste
• Corn starch 1 tbsp
• Vinegar 1 tsp
• Chicken 500 gm (boneless strips)
• Bamboo skewers as required
• Oil for grilling chicken
Methods:
• Divide the pineapple in two halves, carefully scoop out the flesh from one half of the pineapple without damaging the it as that can used for plating purpose. Scoop it completely.
• Grind the pineapple flesh into fine puree, do not add water.
• Use a sieve and strain the puree in a separate bowl, add soy sauce, red chilli sauce, garlic, ginger, salt & pepper, corn starch and vinegar, mix it well and add chicken strips, mix well and marinate it for 30 minutes.
• After 30 minutes, skew the marinated chicken in a bamboo skewer and grill them.
• Set a grill pan on medium heat, add oil and grill the marinated chicken on both sides until crisp and golden brown, this will take about 3-4 minutes. Apply the leftover marination to glaze the chicken. Your grilled pineapple is ready to be served.

For stir fried rice
Ingredients:
• Oil 2 tbsp
• Ginger garlic paste 1 tbsp
• Spring onion greens 1/4th cup
• Veggies:
1. Red bell pepper 1 medium size (chopped)
2. Capsicum 1 medium size (Chopped)
3. Yellow bell pepper 1 medium size (Chopped)
4. French beans ½ cup (chopped)
• Sugar 1 tsp
• green chilli pastes 1 tsp
• soy sauce 1 tbsp
• Salt & pepper to taste
• 2 eggs (whisked)
• Cooked rice 4 cups
• Vinegar 1 tsp
• Spring onion greens 2 tbsp (chopped)
Methods:
• Set a wok on high heat, add oil, ginger garlic paste and spring onion greens, sauté them for 1-2 minute.
• Add the veggies, sugar and sauté them for 1-2 minutes keeping the flame high.
• Add green chilli paste, soy sauce and Salt & pepper to taste, sauté for 1 minute on high flame.
• Add whisked eggs to the wok, scramble and cook the eggs and add cooked rice, mix and toss well on high flame for 2-3 minutes.
• Add vinegar and spring onion greens and mix well, your stir-fried rice is ready to be served. Serve hot with hot grilled pineapple chicken.

Join us on:

Facebook –
Instagram –
Twitter –

Follow Chef Sanjyot Keer Here:

Facebook –
Instagram –
Twitter –

source

Grilled Chicken Burger | Chef Sanjyot Keer | Your Food Lab

Grilled Chicken Burger | Chef Sanjyot Keer | Your Food Lab

Written recipe for Grilled chicken burger

Prep time: 25 mins
Cooking time: 20 mins
Serves: 6

For onion vinegar
Ingredients:
• Onion 2 medium size (rings)
• Salt to taste
• Vinegar 1 tbsp
Methods:
• In a mixing bowl add onions, salt and vinegar, mix well and keep aside for 10-15 minutes.

For coleslaw
Ingredients:
• Mayonnaise ½ cup
• Red chilli sauce 1 tbsp
• Ketchup 1 tbsp
• Lettuce 1 cup
• Black pepper 1 tbsp
Methods:
• In a mixing bowl add all the ingredients and mix well, chill in the fridge.

For burger patty and toasting buns
Ingredients:
• Chicken 500 gm (boneless)
• Salt 7 pepper to taste
• Red chilli powder 1 tbsp
• Garlic 1 tbsp (chopped)
• Fresh coriander handful (chopped)
• Oil for grilling
• Cheese slices 6 nos.
• Burger buns 6 nos.
Methods:
• Mince the chicken with knife or use food processer to save your energy and time.
• Add salt & pepper, red chilli powder, garlic and freshly chopped coriander leaves, mix well and divide the entire chicken mince batch in 6 equal parts.
• Grease your palms with oil and shape them in burger patty.
• Set a grill pan or a normal pan on medium heat, add oil and grill the chicken burger patties from both the sides until crisp and golden brown. Make sure the chicken is completely cooked. Grill the burger patties and keep aside.
• Place a slice of cheese and cover and grill, allow the cheese to melt.
• Slice the burger buns in two halves and grill them in the same pan for 2 minutes on both sides.

Assembly
Ingredients:
• Toasted burger buns
• Grilled chicken patties with melted cheese
• Freshly prepared coleslaw
• Freshly prepared onion vinegar
• ketchup
Methods:
• Spread a spoonful of coleslaw over the bottom burger bread, place the cheese melted chicken patty, top it with onion vinegar, spread ketchup on the top burger bread, close is it by facing the ketchup side down.
• Your Grilled chicken burger is ready to be served, serve with french fries on side

Join us Here

Facebook –
Instagram –
Twitter –

Follow Chef Sanjyot Keer Here

Facebook –
Instagram –
Twitter –

source

बारिश में चटपटा मजेदर हो खाना तो सिर्फ दाल से ये राम लड्डू ज़रूर बनाना |DELHI SECRET RAM LADOO RECIPE

बारिश में चटपटा मजेदर हो खाना तो सिर्फ दाल से ये राम लड्डू ज़रूर बनाना |DELHI SECRET RAM LADOO RECIPE

#RAMLADDU #SNACKS #NASHTA

PRODUCTS THAT I USE:

TATASampann Products:
Kadhai Used :
Pan Used :
Tomato Puree :
Ginger Garlic Paste:
My Voice Recorder (mic) :
My Main Camera : Canon 70d :
Other Camera :
Infrared Thermometer Gun :
Ph Scale :
Cooking Thermometer :
Electric Weighing Scale:
My Daily Use Knife :
My Santoku Knife(for professionals only) :

#TataSampann and #TataSampannkasurimethi

************************************************************************

Website :
Facebook :
Twitter : @bharatzkitchen
Insta : @bharatzkitchen

***********************************************************************

MUSIC CREDITS:

music by : soundcloud.com/blue-wedesday
paneer masala

source

Quinoa Fried Rice Recipe | किंवा फ्राइड राइस | Chef Sanjyot Keer

Quinoa Fried Rice Recipe | किंवा फ्राइड राइस | Chef Sanjyot Keer

Written recipe for Quinoa fried rice

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

Ingredients:
• Quinoa 1 cup
• Boiling water 2 cups
• Salt to taste
• Olive oil 1 tbsp
• Ginger garlic paste 1 tbsp
• Spring onion bulbs ½ cup (chopped)
• Carrots ½ cup (chopped)
• Broccoli 1 cup (blanched)
• Mushroom 1 cup (quarters)
• Capsicum ½ cup (chopped)
• Yellow bell pepper ½ cup (chopped)
• Red bell pepper ½ cup (chopped)
• Cabbage ½ cup (chopped)
• Soy sauce 1 tbsp
• Red chilli sauce 2 tbsp
• Vinegar 1 tsp
• Salt to taste
• Black pepper ¼ tsp
• Spring onion greens 1 tsp

Method:
• Rinse the quinoa with fresh water thoroughly.
• Set water in a pan for boiling and add the washed quinoa, add salt, cover and cook for 15 mins. By now the water is completely absorbed by the quinoa. Transfer the cooked quinoa on a flat surface and cool down completely.
• Heat oil in a wok on medium high heat, add ginger garlic paste and spring onion bulbs and sauté them for a minute.
• Add the veggies and cook them on high flame for2-3 mins, add the sauces, salt & pepper, mix well and cook for 1 minute.
• Add the cooked quinoa to the sautéed veggies and mix well, cook for 1 minute on high flame. Add the spring onions green, mix well and sauté for few more seconds.
• Your quinoa fried rice is ready to be served. Serve hot.

Join us Here

Facebook –
Instagram –
Twitter –

Follow Chef Sanjyot Keer Here

Facebook –
Instagram –
Twitter –

source