Tag Archives: foodie

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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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.

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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.

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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.

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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.

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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

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