Tag Archives: kitchen star

थेंगाई पोड़ी | Thengai Podi | Sanjeev Kapoor Khazana

थेंगाई पोड़ी | Thengai Podi | Sanjeev Kapoor Khazana

Food & Drinks, , , , , , , , , , , , , , , , , , , ,



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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आलू मटर पुलाव | Aloo Matar Pulao | Sanjeev Kapoor Khazana

आलू मटर पुलाव | Aloo Matar Pulao | Sanjeev Kapoor Khazana

Food & Drinks, , , , , , , , , , , , , , , , , , , , , , , , , , , , ,



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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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

Food & Drinks, , , , , , , , , , , , , , , , , , , ,

#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

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

MUSIC CREDITS:

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

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बंगाली थाली | Bengali Thali | Great Indian Thali | Sanjeev Kapoor Khazana

बंगाली थाली | Bengali Thali | Great Indian Thali | Sanjeev Kapoor Khazana

Food & Drinks, , , , , , , , , , , , , , , , , , , ,

The beauty of India is its cultural diversity & the distinct food varieties. Seeking this into consideration we had presented a galore of regional thalis.

This time, the #BengaliThali is all set to take the centre stage & present its most appetising dishes for you. Needless to say that Bengalis have a soft corner for fish & rice, also inevitably possess a sweet tooth. Additionally, it is interesting to note that a Bengali meal is a multi-course tradition. This entails the fact that the food is been served course wise customarily in a specific pattern. This is alike the prevalent service ‘a’ la russe’ style of the French cuisine.

So, join us as we present some of the most treasured dishes of the very tasteful & comforting #BengaliThali

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Besan Barfi | बेसन बर्फी | Sanjeev Kapoor Khazana

Besan Barfi | बेसन बर्फी | Sanjeev Kapoor Khazana

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Festive season has started and we have got you the perfect festive sweet for you to make, besan ki barfi with loads of desi ghee, nuts and more!

BESAN BARFI

Ingredients

½ cup ghee
1 cup Tata Sampann Fine Besan
½ cup sugar
½ tsp green cardamom powder
8-10 pistachios, blanched, peeled and slivered

Method

1. Heat ghee in a non-stick deep pan, let it melt. Add Tata Sampann Fine Besan and mix well. Sauté till the colour changes and the mixture is fragrant.
2. Meanwhile, add sugar and ¼ cup water in a non-stick deep pan, place it on heat and let the sugar melt. Bring the mixture to a multi string consistency.
3. Take both the pans off the heat. Add green cardamom powder in the sugar syrup.
4. Add the sugar syrup into the besan mixture and mix till well combined. Place it back on the heat. Continuously keep mixing for a minute on low heat.
5. Transfer the prepared mixture into a greased burfi tray and spread it evenly. Sprinkle pistachio slivers and gently press it.
6. Set aside for 5 minutes. Cut into desired shape and set aside for 15-20 minutes.

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Eggless Choco Coffee Cake | Cooksmart | Sanjeev Kapoor Khazana

Eggless Choco Coffee Cake | Cooksmart | Sanjeev Kapoor Khazana

Food & Drinks, , , , , , , , , , , , , , , , , , ,

This fantastic cake is made with cocoa powder and instant coffee but no eggs

EGGLESS CHOCO COFFEE CAKE

Ingredients

⅔ cup cocoa powder
1½ tsps instant coffee powder
2¼ cups refined flour (maida)
1½ tsps baking soda
1½ cups sugar
¾ cup vegetable oil + to grease
¾ tsp salt
¾ tsp vanilla essence
1½ cups milk
1½ tbsps vinegar

Method

1. Preheat oven to 180° C.
2. Sieve cocoa powder into a bowl. Sieve coffee powder, baking soda and refined flour into the same bowl and mix well.
3. Add sugar, oil, salt and vanilla essence and mix well. Add milk and mix. And vinegar and mix with a hand blender.
4. Grease a non-stick spring-bottom cake tin. Pour the batter into it and bake in the preheated oven for 35-40 minutes.
5. Cool slightly, slice and serve warm or cold.

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Ghevar | घेवर | Diwali Special | Sanjeev Kapoor Khazana

Ghevar | घेवर | Diwali Special | Sanjeev Kapoor Khazana

Food & Drinks, , , , , , , , , , , , , , , , , , ,

Like other tradiitonal Diwali customs, Ghevar can also be counted as one of them.

GHEVAR

Ingredients

1¾ cups refined flour (maida)
3 tbsps ghee + for deep frying
3-4 ice cubes
1 tbsp corn flour
¼ tsp baking soda
2 cups sugar
1 tbsp milk
A large pinch of saffron
¼ tsp green cardamom powder
Rabdi to serve
10-12 pistachios, blanched, peeled and slivered
Dried rose petals for garnish
Slivered almonds for garnish
Silver warq for garnish

Method

1. In a large bowl, add 3 tbsps ghee and ice cubes and mix for 4-5 minutes using your hand till the mixture becomes pale and fluffy.
2. Add flour in the same bowl, add corn flour and baking soda and mix well. Add 1 cup water little by little, mixing continuously till a lump free batter is formed. Add 2 cups of water little at a time, mixing continuously till a smooth batter of dropping consistency is formed.
3. To make the sugar syrup, heat sugar and 1 cup water in a deep non-stick pan, and cook till the sugar dissolves.
4. Add milk and discard the scum occasionally. Add saffron and green cardamom powder and mix well. Cook till the syrup reaches one string consistency.
5. Heat sufficient ghee in 2 deep non-stick pans. Place a ring mould in the centre of one pan and let the other pan be on low heat.
6. Drop batter in a thin stream in the centre, fry for a few seconds and start dropping the batter again in the same way. Using a skewer, make a hole in the centre and repeat the same process for 3-4 more times, making a hole in the centre after every addition.
7. Occasionally add ghee on top of the ghevar from the other pan. Drain on a cooling rack.
8. Drizzle the prepared sugar syrup on top. Spread rabdi on top. Sprinkle slivered pistachios and dried rose petals. Sprinkle slivered almonds on top and garnish with silver warq.

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Punjabi Samosa | पंजाबी समोसा | Cricket World Cup 2019 | Sanjeev Kapoor Khazana

Punjabi Samosa | पंजाबी समोसा | Cricket World Cup 2019 | Sanjeev Kapoor Khazana

Food & Drinks, , , , , , , , , , , , , , , , , , , , ,

Indian snack menu is incomplete without samosa! Besides, are you ready to cheer for our team today? #IndVsNz

PUNJABI SAMOSA

Ingredients

1½ cups refined flour
4 medium potatoes, boiled and peeled
¼ tsp carom seeds (ajwain)
Salt to taste
4 tbsps ghee
3 tbsps coriander seeds
2 tbsps cumin seeds
1 tbsp chopped ginger
2-3 green chillies, chopped
½ cup boiled green peas
½ tsp garam masala powder
2 tsps dried and crushed pomegranate seeds
2 tsps dried mango powder (amchur)
2 tbsps chopped fresh coriander leaves
Oil for drizzling + for deep frying
Green chutney to serve
Date and tamarind chutney to serve
Fried green chillies to serve

Method

1. Take refined flour in a parat. Add carom seeds, salt and mix well.
2. Add 2 tbsps ghee and mix well. Add 1 cup water and knead to stiff dough.
3. Cover with a moist muslin cloth and set aside for 10 minutes.
4. Dry roast coriander seeds on medium heat for 2-3 minutes. Transfer to a mortar pestle.
5. Dry roast the cumin seeds in the same pan for 2 minutes on medium heat. Transfer in the mortar pestle and crush coarsely.
6. For the stuffing, heat remaining ghee in a kadai. Add 1½ tbsps of ground spice mix and sauté for a few seconds.
7. Add ginger, green chillies and sauté for 30 seconds.
8. Crush the potatoes and add to the kadai. Add the green peas and mix well. Add salt, garam masala powder, dried pomegranate seeds, dried mango powder and mix well.
9. Add coriander leaves and mix well. Take the pan off the heat.
10. Drizzle a little oil on a worktop and spread it evenly. Divide the dough into equal portions and shape each into a ball.
11. For making samosa, roll the prepared balls in an oblong and cut in half to make a semi-circle. Take a semi-circle and apply water on the edges, shape into a cone. Stuff with a portion of the prepared stuffing and press the edges to seal.
12. Heat sufficient oil in a kadai, deep fry the prepared samosas on medium heat till golden brown and crisp. Drain on an absorbent paper.
13. Serve hot with green chutney, date and tamarind chutney and fried green chillies.

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Tomato Rice | Cooksmart | Sanjeev Kapoor Khazana

Tomato Rice | Cooksmart | Sanjeev Kapoor Khazana

Food & Drinks, , , , , , , , , , , , , , , , , , , ,

Cooked rice mixed with flavourful tomato chutney

TOMATO RICE – (Serves – 4)

Ingredients

3-4 medium tomatoes, finely chopped
3 cups cooked rice
1 tbsp desi ghee
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp poppy seeds (khuskhus)
2 tsps roasted chana dal (daalia)
2 dried red chillies
¼ tsp asafoetida
1 tsp mustard seeds
12-15 curry leaves
¼ tsp turmeric powder
Salt to taste

Method

1. Heat ghee in a non-stick pan.
2. Dry roast cumin seeds, coriander seeds, poppy seeds and chana dal in another non-stick pan. Roughly chop red chillies, remove the seeds and add to the pan and continue to roast till fragrant.
3. Add asafoetida and mustard seeds to the ghee and let the seeds splutter. Add curry leaves and sauté till leaves turn crisp.
4. Add tomatoes, mix well, cover and cook till tomatoes turn soft and pulpy.
5. Switch off heat from under the 2nd pan, cool down the roasted ingredients to room temperature and grind to a fine powder.
6. Add turmeric powder and 3 tbsps ground powder to the tomato mixture. Mix well and cook for 2 minutes.
7. Add rice, switch off heat and mix well. Add salt, 3 tsps ground powder and mix well. You can store the remaining powder in an airtight container.
8. Transfer the prepared rice onto a serving dish and serve hot.

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Jalebi | जलेबी | Sanjeev Kapoor Khazana

Jalebi | जलेबी | Sanjeev Kapoor Khazana

Food & Drinks, , , , , , , , , , , , , , , , , , ,

You will not want to step out of your house for Jalebi after this perfect, easy and delicious recipe.

JALEBI

Ingredients

1 ½ cups + ¼ cup refined flour (maida)
2 cups sugar
1 tbsp milk
A large pinch of saffron
A pinch of green cardamom powder
Ghee for deep frying

Method

1. Place 1½ cups refined flour in a bowl, add 1½ cups water and beat with hand for 15-20 minutes to make a light smooth batter. Cover the bowl and keep in a warm place to ferment for 12 hours.
2. Cook the sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, add milk, mix well and bring it to boil. Discard the scum.
3. Add saffron, green cardamom powder and mix well. Cook till the sugar syrup reaches one string consistency.
4. Add the remaining flour in the fermented batter and mix well.
5. Heat sufficient ghee in a kadai. Pour the fermented jalebi batter in jalebi cloth and pipe the spirals in moderately hot ghee and deep fry till crisp.
6. Dunk in sugar syrup and set aside for 5-10 minutes. Remove from the sugar syrup and serve warm.

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