Tag Archives: recipes

Mutton Rara Recipe | Keema Waala Mutton Masala | स्वादिष्ट मटन रारा | Chef Sanjyot Keer



Full written recipe for Mutton rara

Prep time: 25-30 minutes
Cooking time: 1.5 – 2 hours (depending on the quality of mutton)
Serves: 4-5 people

Homemade garam masala
Ingredients:
• Cumin seeds 5 grams / 1.5 tbsp
• Coriander seeds 5 grams / 1.5 tbsp
• Green cardamom 5 grams / 20-22 nos.
• Black cardamom 7 grams / 10-12 nos.
• Cloves 5 grams / 28-30 nos.
• Cinnamon 5 grams / 4-5 sticks
• Black peppercorns 5 grams / 1.5 tbsp
• Fennel seeds 3 grams / 1 tbsp
• Salt a large pinch
Method:
• Set a pan on medium flame and heat until its moderately hot, low down the heat and add all the whole spices, dry roast them on low flame until the spices are aromatic.
• Transfer over a plate and allow to cool down to room temperature, further transfer in a grinding jar and add a large pinch of salt, use pulse mode to grind the spices into a fine powder.
• Your freshly prepared homemade garam masala is ready. Store in an airtight container & use accordingly.

Mutton gravy
Ingredients:
For marination
• Mutton 1 kg (with bones & washed thoroughly)
• Mutton kheema 350 gm (washed thoroughly)
• Salt to taste
• Turmeric powder ½ tsp
• Kashmiri red chilli powder 1 tbsp
• Fresh ginger garlic chilli paste 4 tbsp
• Curd 300 gm
For gravy
• Ghee 4 tbsp + Oil 2 tbsp
• Whole spices:
1. Cumin seeds 1 tsp
2. Cinnamon stick 1 inch
3. Green cardamom 3-4 nos.
4. Cloves 4-5 nos.
5. Black cardamom 1-2 nos.
6. Bay leaf 1-2 nos.
• Onions 700 grams (chopped)
• A pinch of salt
• Fresh ginger garlic chilli paste 4 tbsp
• Turmeric powder 1/2 tsp
• Kashmiri red chilli powder 3 tbsp
• Spicy red chilli powder 2 tbsp
• Coriander powder 4 tbsp
• Cumin powder 1 tbsp
• Hot water as required
• Tomatoes 4 medium size (finely chopped)
• Fresh homemade garam masala 2 tsp
• Kasuri methi 2 tsp
• Ginger 1 inch (julienned)
• Green chillies 3-4 nos. (slit)
• Lemon juice 1 tsp
• Fresh coriander leaves as required
Methods:
• Wash the mutton very well, I’ve taken mutton shoulder & chaap, you can take any mutton pieces as per your preference.
• For marinating, add the mutton pieces along with kheema, in a mixing bowl, further add salt, turmeric powder, red chilli powder & ginger garlic chilli paste, massage the mutton pieces well and further add the curd, make sure to whisk the curd well, marinate the mutton really well & keep it in the fridge until you use it or you can also keep it marinated in the refrigerator overnight for best results.
• For making the gravy, set a wok on medium heat, add ghee & oil, whole spices, stir once & add onions and a pinch of salt, stir & cook on medium flame until the onions turn golden brown in colour, the process of browning the onions is really important.
• After the browning of the onions, add the freshly prepared ginger garlic chilli paste, stir & cook on medium heat for 3-4 minutes.
• Further lower the flame and add the turmeric powder and red chilli powder, stir & cook briefly for a minute on low flame, further add the spicy red chilli powder, coriander powder & jeera powder, briefly stir for a minute.
• Further add 300-400 ml of hot water, increase the flame to high heat, stir & cook until the oil has separated.
• Further add the tomatoes and salt, stir & mix well, cover and cook for 8-10 minutes on medium low flame, stir in intervals to ensure the tomatoes don’t burn, add little hot water if required to continue the cooking process. Cook until the tomatoes have completely mixed with the masala & the oil has been released.
• Now add the marinated mutton pieces and the kheema, stir & cook on high flame initially for 10 minutes, later lower the flame to the lowest possible setting of the gas hob and continue to cook until the mutton has cooked completely, the cooking process may take about 1 hour to 1.5 hour, the time will totally depend on the quality of the mutton.
• Do check the mutton in between by stirring them, make sure you do not stir regular interval or it may take a lot time to cook.
• As the mutton is almost cooked, add garam masala, kasuri methi, ginger, green chillies and a small handful of fresh coriander leaves, stir gently and cook for another 10 minutes on medium high flame.
• Taste and adjust the salt as per taste. Finish by adding some lemon juice and some freshly chopped coriander leaves, stir once.
• Your mutton rara masala is ready, serve hot with some tandoori roti or any indian bread of your choice.

#YFL #SanjyotKeer #Mutton

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Veg Lasagna Recipe | No Oven Recipe | बिना अवन के लज़ान्या बनाओ घरपे | Chef Sanjyot Keer



Full written recipe for Veg lasagna
 
For red sauce:
Ingredients:
·      Olive oil 2 tbsp
·      Onion 1 nos. medium sized (chopped)
·      Garlic 1 tbsp (chopped)
·      Kashmiri red chilli powder 1 tsp
·      Tomato puree 2 cups (fresh0
·      Tomato puree 200gm (market bought                       )
·      Salt to taste
·      Chilli flakes 1 tbsp
·      Oregano 1 tsp
·      Sugar 1 pinch
·      Black pepper 1 pinch
·      Basil leaves 10-12 leaves
Method:
·      Set a pan on high heat & add the olive oil & let it heat nicely.
·      Further add onions & garlic, stir & cook on medium flame for 2-3 minutes until the onions turn translucent.
·      Now add kashmiri red chilli powder & stir it lightly then add tomato purees, salt, chilli flakes, oregano, sugar & black pepper, stir everything well, cover & cook on low flame for 10-12 minutes.
·      Further add the basil leaves by tearing then with your hands & stir well.
·      Your red sauce is ready.
 
For white sauce:
Ingredients:
·      Butter 30gm
·      Refined flour 30gm
·      Milk 400gm
·      Salt to taste
·      Nutmeg 1 pinch
Method:
·      Set a pan on high heat, add the butter into it & let it melt completely, then add the flour & stir it well with the spatula & make sure you lower the flame & cook for 2-3 minutes, the texture of it will change from doughy to sandy.
·      Further add the milk in 3 batches while continuously whisky it, it should be lump free, cook until the sauce thickens & becomes smooth.
·      Now add salt to taste & nutmeg, stir well.
·      Your white sauce is ready.
 
 
Sauteed veggies:
Ingredients:
·      Olive oil 2 tbsp
·      Garlic 1 tbsp
·      Carrot 1/3 cup (diced)
·      Zucchini 1/3 cup (diced)
·      Mushroom 1/3 cup (chopped)
·      Yellow bell pepper ¼ cup (diced)
·      Green bell pepper ¼ cup (diced)
·      Red bell pepper ¼ cup (diced)
·      Corn kernels ¼ cup
·      Broccoli ¼ cup (blanched)
·      Sugar 1 pinch
·      Oregano 1 tsp
·      Chilli flakes 1 tsp
·      Salt to taste
·      Black pepper 1 pinch
Method:
·      Set a pan on high heat & olive olive, let it heat well & then add garlic, stir & cook for 1-2 minutes on medium flame.
·      Further add carrots & zucchini, stir well & cook on medium flame for 1-2 minutes.
·      Now add all the remaining vegetables & ingredients, stir well & cook for 1-2 minutes.
·      Your sauteed veggies are ready.
 
For lasagna sheets:
Ingredients:
·      Refined flour 200gm
·      Salt 1/4 tsp
·      Water 100-110 ml
Method:
·      In a large bowl add the refined flour along with the remaining ingredients & add water in batches to make a semi-tough dough.
·      Once the flour comes together after mixing, cover it with a damp cloth & let it rest for 10-15 minutes.
·      After the dough has rested, transfer it onto the kitchen platform & knead it well for 7-8 minutes, the texture of the dough should become smooth, cover it with a damp cloth & let it rest for half an hour again.
·      Once the dough has rested divide it into 4 equal parts & form them into roundels.
·      Further, place the roundel onto a flat surface & roll it into a thin chapati using a rolling pin, keep dusting flour if it sticks to the rolling pin.
·      Once you have rolled it out, trim the edges using a knife to form a large rectangle, dive the rectangle into smaller, equal sized rectangles.
·      Your lasagna sheets are ready.
 
To make the makeshift oven:
·      Take a large handi & spread ample amount of salt in it, place a small ring mold or cookie cutter & cover the handi, set it on high flame & let it preheat for 10-15 minutes at least.
 
Layering & baking of lasagna:
·      Red sauce (very thin layer)
·      Lasagna sheets
·      Red sauce
·      Sauteed veggies
·      White sauce
·      Mozzarella cheese
·      Parmesan cheese
·      Lasagna sheets
·      Repeat the same layering process 4-5 times or until your baking tray fills, you should at least have 4-6 layers.
·      Bake for 30-45 minutes in the makeshift oven. (30-35 minutes at 180 C in an oven)

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Anda Ghotala Recipe | अंडा घोटाला रेसिपी | Street Style Recipe | Chef Sanjyot Keer



Full Written recipe for Anda Ghotala

Prep time: 10-15 minutes
Cooking time: 10-12 minutes
Serves: 1-2 people

Ghotala:
Ingredients:
• Oil 1 tsp
• Butter 2 tbsp
• Onion 1/2 Medium sized (chopped)
• Green garlic ¼ cup (chopped)
• Fresh coriander a small handful
• Green chilli paste 1 tsp
• Powdered spices
1. Turmeric powder 1 pinch
2. Coriander powder ½ tsp
3. Jeera powder ½ tsp
4. Garam masala 1 pinch
5. Red chilli powder 1 tsp
6. Black pepper powder to taste
• Boiled egg 2 nos
• Salt to taste
• Hot water to adjust the consistency
Half fry egg
• Egg 1 nos
• Salt to taste
• Red chilli powder 1 pinch
• Black pepper powder to taste
• Fresh coriander 1 pinch (chopped)
Method:
• Set a pan on high heat, add oil and butter into it, add onions, green garlic, fresh coriander and green chilli paste, stir & cook on high flame for 1-2 minutes until the onions are cooked.
• Once the onions are cooked, lower the flame and add all the powdered spices, stir & add hot water and cook on high flame for a minute.
• Now using a potato masher mash the masala properly and grate boiled eggs in the ghotala.
• Further add salt to taste, keep stirring & adjust the consistency by adding hot water while cooking on high flame, once the perfect consistency is achieved lower the flame or switch it off completely.
• Set a small pan and heat some oil in it, once the oil gets heated well break 1 egg directly in the pan & season it with salt, red chilli powder, black pepper powder and coriander, make sure that you don’t overcook it, the yolk should be runny.
• Once the half fry is ready, add it to the ghotala, break it & mix it nicely using the spatula, make sure that you don’t overcook the mixture.
• Your anda ghotala is ready.
Masala Pav
• Laadi pav 2 nos
• Soft butter 1 tbsp
• Coriander 1 tbsp (chopped)
• Kashmiri red chilli powder 1 pinch
Method:
• Slit the pav from the centre, add butter to a heated pan and sprinkle coriander, kashmiri red chilli powder, lay the pav on the pan and coat it nicely.
• Your masala pav is ready.

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If you have 2 ripe bananas🍌🍌 make this delicious recipe! No kneading, No sugar



If you have 2 ripe bananas🍌🍌 make this delicious recipe! No kneading, No sugar

2 Ripe bananas
The bananas are about 215g without peel
Mash the bananas
I used the end of a rolling pin to mash the bananas
3g active dry yeast
Mix & wait for 5 minutes
15ml olive oil
Mix well
200g All purpose or bread flour
1.5g salt
1.38g ground cinnamon
Mix well
Cover and rise until double size
Prepare a baking dish or baking pan
Spread oil or butter in the pan
Sprinkle some flour
Move the dough onto the work surface
Fold the dough using your hands or a scraper
Flatten the dough using a rolling pin
Shape the dough with your hands
60g cranberries
Spread the cranberries on the dough
Roll up the dough from the long side
Shape the dough into a ball
Place into the baking pan
Cover and rise for 30-45 minutes
Brush olive oil on top (optional)
Bake for 15 minutes at 356F/180C
After baking
Place onto a wire rack to cool
This banana bread is so soft and delicious!
You must try this recipe if you have ripe bananas!
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Eggless No Oven Sizzling Brownie | प्रेशर कुकर में सिज़्लिंग ब्राउनी | Chef Sanjyot Keer



Full written recipe for Sizzling brownie

Prep time: 20-25 minutes
Cooking time: 20-22 minutes (brownie) & 5-8 minutes (chocolate sauce)
Serves: 4 pieces of brownie square (2.5 inch)

Tip: please use castor sugar as it’ll dissolve quickly compared to grain/normal sugar.

Chocolate sauce
Ingredients:
Milk | दूध 2/3 cup (210 ml)
Castor sugar | कास्टर शुगर 1 & 1/2 cup (350 grams)
Cocoa powder | कोको पाउडर 1/3 cup (32 grams)
Salt | नमक 1/4 tsp (1 gram)
Dark chocolate compound | डार्क चॉकलेट कंपाउंड 90 grams (chopped
Butter | मक्खन 4 tbsp (60 grams)
Vanilla essence | वैनिला एसेंस 1 tsp (5 ml)
Method:
For making the chocolate sauce, set a stock pan n low heat, add sugar and milk, stir well to dissolve the milk, heat the milk and bring to a simmer.
Once it comes to a simmer switch off the flame and add the cocoa powder and salt using a sieve, stir well & use a whisk to dissolve the cocoa powder and ensure there are no lumps.
Put it back on the flame keeping it at its lowest heat possible, now add the chopped chocolate and mix well until the chocolate dissolves completely.
Now, add butter in batches and mix well to give the chocolate sauce a shine and also to adjust its consistency, adding butter make the consistency a little thicker.
Once the butter dissolves completely with the chocolate mixture, add vanilla essence to elevate its flavour.
Your chocolate sauce is ready to be used for pouring it over the sizzling brownie, you can store it in the fridge and it’ll last for couple of weeks, ensure to remove the sauce with a clean spoon, you can ise this sauce for making multiple purpose.

Brownie
Ingredients:
Dark chocolate compound | डार्क चॉकलेट कंपाउंड 1/2 cup (70 grams)
Butter | मक्खन 1/4 cup (55 grams)
Castor sugar | कास्टर शुगर 1/3 cup + 1 tbsp (85 grams)
Vanilla essence | वैनिला एसेंस 1/2 tsp (2.5 ml)
Curd | दही 1/3 cup + 1 tbsp (90 grams)
Refined flour | मैदा 1/2 cup (55 grams)
Cocoa powder | कोको पाउडर 3 tbsp (16 grams)
Salt | नमक 1/8 tsp (a small pinch)
Method:
To make brownie, set a double boiler, by keeping a heat proof bowl over a stock pot filled with little water, make sure the water in the stock pot should not touch the bottom of the heat proof bowl, bring the water to boil and keep the bowl over it, add butter and chocolate in the bowl and melt them while mixing them together, once incorporated well, remove the bowl from heat and keep it over the kitchen platform.
Now add castor sugar and vanilla essence & whisk well, further add curd and whisk well until the sugar dissolves completely and the everything combines well.
Now use a sieve and add refined flour, cocoa powder and salt sift well and use a spatula, fold and combine the mixture well, do not over mix the batter.
As we are making this brownie in a pressure cooker, we need to take brownie tray that fits in the cooker, i’m taking a 5 inch ×5 inch brownie tray and lining it with baking sheet or a parchment paper, pour the batter in the tray up to 80 % and tap it well to ensure there are no air pockets in the cake mixture.
Place a cookie cutter or any stand in the cooker and preheat it on the highest flame for 10-15 minutes, once the pressure cooker gets heated well, open the lid and carefully place the brownie tray over the stand, close the lid and cook/bake the brownie for 20-25 minutes or until its completely cooked, to check insert a toothpick in the centre and if it comes out clean its baked.
You can bake them in a preheated oven at 165℃ for 20-22 minutes or until its completely cooked.
Remove the brownie tray and allow it to cool down to room temperature, once cooled, carefully remove the brownie and cut it in square pieces. Your brownies are ready to consume. But I’ll be plating it over a sizzler pan.
Heat a sizzler pan on highest flame possible until its smoking hot, once heated well place the brownie piece and top it with a scoop of ice cream, some nuts and pour the chocolate syrup, your sizzling brownie is ready, you can place a slice of pineapple to avoid the burning of brownie.

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Home-made Kokum Sharbat & Solkadhi | गर्मी के मौसम में बनाइए कोकम शर्बत और सोलकड़ि | Sanjyot Keer



Full Written recipe for Kokum Syrup / Sherbat & Solkadhi

Prep time: 2 hours 15 minutes (including soaking time)
Cooking time: 10-12 minutes
Serves: 400ml

Ingredients:
• KOKUM | कोकम 1 CUP / 100 GRAMS
• HOT WATER | गरम पानी 2 CUP
• SUGAR | शक्कर 1 CUP / 250 GRAMS
• WATER | पानी 1 CUP
• GINGER | अदरक 1 INCH (SLICED)
• CUMIN POWDER | जीरा पाउडर 1 TSP
• BLACK SALT | काला नमक 1 TSP
• SALT | नमक TO TASTE
• BLACK PEPPER POWDER | काली मिर्च पाउडर 1/4 TSP
• LEMON JUICE | नींबू का रस 1 TSP
Method:
• In a bowl add the kokum & then pour the hot water over it, now let it soak for at least 2 hours.
• After its soaked, add the kokum into a mixer grinder jar along with the water & blend it into a fine paste, your kokum paste is ready.
• Now to make the kokum syrup add the sugar & water into a pan & cook it until the sugar dissolves.
• Once the sugar dissolves, add the kokum paste along with ginger, cumin powder, black salt, salt & black pepper powder, stir well & cook over low flame for 8-10 minutes until the syrup thickens, stir at regular intervals while cooking.
• Once thickened add the lemon juice & stir it well.
• Further strain the syrup using a sieve into a bowl & cool it down completely, once cooled down you can store it in an airtight container or a bottle & keep it in the fridge & use it for upto 2-3 months.
• Your kokum syrup is ready.

Kokum mojito:
• LEMON JUICE | नींबू का रस (ADD THE LEMON)
• MINT | पुदीना
• MUDDLE
• KOKUM SYRUP | कोकम सिरप 60 ML
• ICE CUBES | आइस क्यूब AS REQUIRED
• SODA | सोडा 200 ML
• STIR WELL
• SODA | सोडा

Kokum sherbat:
• ICE CUBES | आइस क्यूब
• KOKUM SYRUP | कोकम सिरप
• WATER | पानी
• STIR

Solkadhi

Prep time: 2 hours 15 minutes (including soaking time)
Cooking time: 8-10 minutes
Serves: 1 litre

Ingredients:
• KOKUM | कोकम 1 CUP (SOAKED IN 2 CUPS OF HOT WATER FOR 2 HOURS)
• FRESH COCONUT | नारियल 1 NOS.
• GREEN CHILLI | हरी मिर्च 1 NOS.
• GINGER | अदरक 1/2 INCH
• GARLIC | लेहसुन 3-4 CLOVES
• CUMIN SEEDS | जीरा 1/4 TSP
• CAROM SEEDS | अजवेन 1/4 TSP
• BEETROOT | चुकुंदर 1 SMALL PIECE. (FOR COLOUR)
• WATER | पानी 2 CUP / 500ML
• KOKUM WATER | कोकम का पानी 2 CUPS
• FRESH CORIANDER | हरा धनिया SMAL HANDFUL (CHOPPED)
Method:
• Strain the soaked kokum using a sieve & reserve the water to use it later, make sure you squeeze out all the water from the soaked kokum.
• Now in a mixer grinder jar add the fresh coconut, green chilli, ginger, garlic, cumin seeds, carom seeds, beetroot & water, grind it into a fine paste.
• To sieve the coconut milk, place a muslin cloth over a large bowl after folding it twice, then pour the coconut milk over the cloth & squeeze all the liquid out of it into the bowl.
• Your spiced coconut milk is ready, you can re-use the coconut mixture that is left on the muslin cloth to make more spiced coconut milk, but the flavour wouldn’t be as strong.
• Add the kokum water that you had reserved earlier to the spiced coconut milk along with fresh coriander & mix well.
• Your solkadhi is ready, garnish with some fresh coriander & serve chilled.

#YFL #SanjyotKeer #KokumSharbat

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Halwa Poori Chana Ashtami Special Recipe | अष्टमी का प्रसाद – हलवा चन्ना पूरी | Chef Sanjyot Keer



Full Written Recipe for Chana halwa puri

Prep time: 7-8 hours (includes soaking time)
Cooking time: 35-40 minutes
Serves: 4-5 people

Chane
Ingredients:
• Black chane 500 gm
• Salt to taste
• Lal mirch (red chilli) powder 2 tbsp
• Dhaniya (coriander) powder 2 tbsp
• Amchur (dry mango) powder 2 tsp
• Jeera (cumin) powder 2 tsp
• Water 100 ml
• Oil 3-4 tbsp
• Jeera (cumin seeds) 1 tsp
• Haldi (turmeric) powder ½ tsp
• Salt to taste
• Garam masala 2 tsp
Method:
• Wash the black chana thoroughly with water, and soak them overnight for 7-8 hours or overnight, once soaked strain & rinse with fresh water.
• Transfer the soaked chana in a pressure cooker along with salt to taste and pressure cook for 4-5 whistles on medium flame.
• After the chana is cooked, strain the water and reserve it to be used later.
• In a bowl add, red chilli powder, dhaniya powder, amchur powder & jeera powder, add little water and mix well to make a lump free paste, keep this spice paste aside to be used later.
• Set a wok on medium heat, add oil, jeera, let the jeera splutter further add the prepared spice paste and stir continuously while cooking.
• Further add turmeric powder, and cook on medium flame until the oil separates, now add the cooked chana, salt to taste & garam masala, mix to coat well with the spices.
• Add the reserved chana water, around 100 ml – 200 ml, stir & cook well on medium flame for 10-15 minutes, cook until the water completely evaporates & the masala coats well.
• Kale chane is ready, serve them hot along with halwa puri.

Sheera/halwa
Ingredients:
• Water 3 cups
• Cheeni (sugar) 1 cup + 2 tbsp
• Choti elaichi (green cardamom) 1-2 nos. (crushed)
• Ghee ½ cup + 2 tbsp
• Sooji (semolina) medium or jada 1 cup
• Almonds 1/4th cup
Method:
• Set a wok on high heat, add sugar, water and elaichi, stir until the sugar dissolves completely. Once dissolved bring to a boil and cook for 4-5 minutes.
• In another wok, set it on low flame, add the ghee and sooji, stir and cook the sooji until it starts to get some colour and is aromatic. Cooking of sooji is very important.
• As the sooji is almost roasted, and the almonds and roast it briefly for 30 seconds.
• Further add the prepared sugar syrup and be careful while adding, stir continuously while cooking on medium flame cook until the water is been absorbed & the ghee has been separated. This process of cooking may take around 8-10 minutes.
• Switch off the flame, cover and rest for 5-10 minutes. Your sheera is ready, serve hot with chana and puri.

Puri
Ingredients:
• Wheat flour 2 cups
• Salt to taste
• Sooji (semolina) 2 tbsp
• Ajwain 1 tsp
• Ghee 2 tbsp
• Water as required
• Oil for frying
Method:
• In a mixing bowl, add wheat flour, semolina, ajwain, salt and ghee, mix well add water as required to knead a soft dough. Knead the dough well for 3-4 minutes.
• Apply some ghee over the dough surface, cover it with a damp cloth and rest it for minimum 30 minutes.
• After resting the dough, knead it once again & divide into small equal roundels, apply some oil and roll into a thin chapati.
• Heat oil for frying, slide the puri in hot oil, try to push down the puri with frying poon to fluff it up, flip and fry on both sides until it fluffs up nicely and is golden brown in colour.
• Your hot fluffy puri is ready, serve hot with sheera & chane.

#YFL #SanjyotKeer #halwapuri

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Basket Chaat Recipe | Aloo Tokri Chaat | फ़ेमस टोक्री चाट | Chef Sanjyot Keer



Full written recipe for Tokri Chaat

Prep time: 1-1.5 hours (excluding soaking time)
Cooking time: 2-2.5 hours
Serves: 6-7 people

Tokri / Basket
Ingredients:
POTATO | आलू 2-3 NOS. (OR AS REQUIRED)
ICE CUBES | बर्फ AS REQUIRED
WATER | पानी AS REQUIRED
CORN FLOUR | कॉर्न फ्लोर 2 TBSP
TURMERIC POWDER | हल्दी पाउडर 1/4 – 1/2 TSP

Aloo tikki
Ingredients:
POTATO | आलू 3 NOS. (BOILED)
GREEN CHILLIES | हरी मिर्च 1-2 NOS. (CHOPPED)
CUMIN SEEDS | जीरा 1 TSP
SALT | नमक TO TASTE
CORN FLOUR | कॉर्न फ्लोर 1-2 TBSP
OIL | तेल 1 TSP
GHEE | घी 1-2 TBSP

Masale waale chole
Inredients:
KABULI CHANA | कबूली चना 1 CUP (SOAKED & COOKED)
SALT | नमक TO TASTE
CORIANDER POWDER | धनिया पाउडर 1 TBSP
YELLOW CHILLI POWDER | पीली मिर्च पाउडर 1-2 TSP
DRY MANGO POWDER | आमचूर पाउडर 1 TBSP
GARAM MASALA | गरम मसाला 1 TSP
GINGER | अदरक 2 INCH (JULIENNE)
GHEE | घी 4 TBSP
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)

Matar ki chaat
Ingredients:
WHITE VATANA | सफेद वटाना 1 CUP (SOAKED AND COOKED)
GHEE | घी 2 TBSP
SALT | नमक TO TASTE
CORIANDER SEEDS | साबुत धनिया 1 TSP (CRUSHED)
RED CHILLI FLAKES | रेड चिली फ्लेक्स 1 TSP
LEMON JUICE | नींबू का रस 1 TSP

Dahi Bhalle
Ingredients:
Bhalle
YELLOW MOONG DAL | मूंग दाल 1/2 CUP
URAD DAL | उरद दाल 1 CUP
WATER | पानी VERY LITTLE
SALT | नमक TO TASTE
RASINS | किशमिश 1/4 CUP
CUMIN SEEDS | जीरा 1 TSP
GREEN CHILLIES | हरी मिर्च 1-2 NOS. (CHOPPED)
GINGER | अदरक 1 INCH (GRATED)
WATER | पानी AS REQUIRED (LUKEWARM)
SALT | नमक A PINCH
ASAFOETIDA | हींग 1/2 TSP

Dahi
CURD | दही 800 GRAMS
BLACK SALT | काला नमक A PINCH
POWDERED SUGAR | पीसी हुई चीनी 3-4 TBSP

Assembly:
TOKRI | टोकरी
ALOO TIKKI | आलू टिक्की
MATAR | मटर कि चाट
DAHI BHALLA | दही भल्ला
PAPDI | पापड़ी
POTATO | आलू (BOILED)
LAPETU CHOLE | लपेटू चोले
CORIANDER SEEDS | साबुत धनिया (CRUSHED)
RED CHILLI FLAKES | रेड चिली फ्लेक्स
DAHI BHALLA MASALA | दही भल्ला मसाला
PAPDI | पापड़ी crushed |
GREEN CHUTNEY | हरी चटनी
MEETHI CHUTNEY | मीठी चटनी
DAHI | दही
DAHI BHALLA MASALA | दही भल्ला मसाला
GREEN CHUTNEY | हरी चटनी
MEETHI CHUTNEY | मीठी चटनी
FRESH CORIANDER | हरा धनिया
SEV MURMURA | सेव मुरमुरा
POMEGRANATE | अनार

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4 Amazing Steak Recipes By Food Fusion (Bakra Eid Special)



4 Amazing Steak Recipes #HappyCookingToYou #FoodFusion

00:00 4 Amazing steak recipes collection

Written Recipes:
00:15 Beef steak with Sautéed Spinach & Mashed Potatoes:
03:44 Beef Steak with Pepper Sauce:
06:51 Beef Steak with Mushroom Sauce
08:32 Beef Steak Strips Rice Bowl:

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Kadak Rumali Roti | Tokri Khakra | Restaurant Style | कड़क करारी रुमाली रोटी | Chef Sanjyot Keer



Full Written recipe for Kadak Rumali roti

Prep time: 1 hour & 15-20 minutes (includes resting time)
Cooking time: 7-8 minutes (for one roti)
Serves: 5-6 roti (depending on the roti size)

Ingredients:
Refined flour 1.5 cups
Wheat flour ½ cup
Sugar 1 tsp
Salt a pinch
Oi 1 tbsp
Luke warm Milk 1 cup
Assembly 1:
Kadak rumali
Melted butter
Chaat masala
Kashmiri red chilli powder
Lemon juice
Mint leaves
Coriander leaves
Assembly 2:
Kadak rumali
Melted butter
Periperi spice mix
Onions (Chopped)
Tomatoes (chopped)
Green chillies (Chopped)
Lemon juice
Cheese
Nylon sev
Mint leaves
Coriander leaves
Method:
In a mixing bowl, add all the ingredients, except milk and mix well, now add milk in batches and combine well, once it becomes like a dough, transfer over the table top and knead well for 10-12 minutes.
Initially you would feel the dough is very sticky, you can just sprinkle little flour and start the kneading process.
Now you have to knead the dough by holding it from one side and stretching the other end, the stretching of the dough while kneading is very important, doing so will help the formation of gluten and later while rolling the roti, it won’t shrink or tear.
You have to knead until the dough has turned soft and smooth.
Now divide the dough into equal size dough balls, you can divide the dough balls depending on the size of the roti you want. Cover the dough balls with a damp cloth and rest it for at least 1 hour.
To cook the kadak Rumali roti, take a kadhai and flip upside down, then place it on the flame facing the bottom of the kadhai up just like a dome. Heat the kadhai very well and further lower the heat. Make sure the kadhai has to be hot but not too hot, by the time you roll the Rumali rotis keep the flame of the kadhai low so to retain its heat.
After the dough has been rested, take a dough ball & sprinkle some dry flour and flatten with hands, further use a rolling pin and roll into a very thin sheet, as thin as a handkerchief, sprinkle dry flour as and when required while rolling. You should be able to see your hands, it should be that thin.
Now, place the rolled roti over the hot kadhai, and cook the roti on low flame, use a napkin and keep turning & pressing the roti while you’re cooking so it gets cooked evenly from all side, you have to cook the roti unless the excess moisture evaporates and that will make the Rumali roti crisp.
You have to cook the roti only from one side to make it shape like a big size bowl or a dome. You have to cook on low flame, cooking on high flame will darken the colour of the roti quickly and will not make it crisp.
It’ll take about 7-8 minutes to cook 1 roti, once the it becomes crisp, you’ll see the inner part of the roti has become golden brown in colour and crisp, remove carefully with napkin and let it rest for couple of minutes to make it more crisp in texture.
Once the roti has set and become crispy, you’re all set to serve the kadak rumali roti, but before that we need to add few toppings to elevate its flavour.
I’ll be making it two ways, one ill be adding some melted butter over it, sprinkle some chaat masala, kashmiri red chilli powder, lemon juice all over the kadak roti and some freshly chopped mint and coriander leaves.
Second way is, add some melted butter, peri peri spice mix, chopped onions, tomatoes, green chillies, lemon juice, grate some cheese and finish it by adding some nylon sev and freshly chopped mint and coriander leaves.

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