Tag Archives: strater

वीगन चीकू मिल्कशेक | Vegan Chickoo Milkshake | Sanjeev Kapoor Khazana



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



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आलू मटर पुलाव | Aloo Matar Pulao | Sanjeev Kapoor Khazana



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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रेनबो पिज़्ज़ा | Rainbow Pizza | Sanjeev Kapoor Khazana



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



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



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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चिकन बिर्यानी | Chicken Biryani | Sanjeev Kapoor Khazana



Biryani is the definition of comfort food and chicken biryani is never a bad idea. Learn how to make the most flavourful and sumptuous version of chicken biryani with this ultimate recipe now.

CHICKEN BIRYANI

Ingredients

750 grams chicken, cut into 2 inch pieces on the bone
1½ cups Daawat Biryani Basmati Rice
1½ tbsps + 1 tsp ghee
1 tbsp ginger-garlic paste
½ cup whisked yogurt
2-3 green chillies, chopped
½ cup browned onions
2-3 tbsps chopped fresh coriander leaves
10-12 fresh mint leaves
Salt to taste
1 tsp red chilli powder
½ tsp turmeric powder
1½ tbsps biryani masala
2 inch cinnamon stick
1 bay leaf
3-4 cloves
2-3 green cardamoms
Toppings
A large pinch of saffron, soaked in 2 tbsps warm water
8-10 fresh mint leaves
1 tbsp chopped fresh coriander leaves
2 tbsps browned onions + for garnish
Ghee for drizzling
Fresh coriander sprig for garnish
To serve
Raita as required

Method

1. Take Daawat Biryani Basmati Rice in a bowl. Add sufficient water and wash for 2-3 times.
2. Add sufficient water and soak for 20-25 minutes. Drain the water.
3. Take the chicken in a deep non-stick pan. Add 1½ tbsps ghee, ginger-garlic paste, yogurt, green chillies, sprinkle the browned onions, coriander leaves, mint leaves, salt, red chilli powder, turmeric powder and biryani masala and mix till the chicken pieces are well coated with the masala. Set aside to marinate for 20-25 minutes.
4. Bring sufficient water to a boil in another deep pan. Add salt, break the cinnamon in half and add into it. Add bay leaf, cloves and green cardamoms. Drizzle the remaining ghee and mix well.
Add the soaked rice, mix and cook for 2 minutes. Drain the rice and spread it over the chicken mixture.
5. Drizzle the soaked saffron, sprinkle mint leaves, coriander leaves, browned onions and drizzle some ghee. Cover the pan with aluminium foil, place a lid over it and place the pan on high heat for 5-10 minutes. Reduce the heat to medium, place a tawa under the pan and continue to cook for 20 minutes.
6. Switch the heat off and allow the biryani to rest for 15 minutes.
7. Transfer the chicken biryani on to a serving plate. Garnish with browned onions and coriander sprig. Serve hot with raita of your choice.

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ओट्स डोसा | Oats Dosa | Sanjeev Kapoor Khazana



Your favourite dosa in a healthier avatar, prepared with the goodness of oats.

OATS DOSA

Ingredients

1 cup split skinless black gram (dhuli urad dal), soaked for 2 hours and drained
2 tbsps Bengal gram (chana dal), soaked for 1 hour and drained
¼ tsp fenugreek seeds (methi dana), soaked for 1 hour and drained
1 cup oats
Oil for drizzling
Coconut chutney to serve

Method

1. Put the soaked split skinless black gram in a mixer jar. Add soaked Bengal gram, soaked fenugreek seeds, oats and 1 cup water and grind to a fine paste. Set aside to ferment for 6-8 hours.
2. Add salt and mix well.
3. Heat a non-stick tawa. Pour a ladleful of the batter and spread it in a clockwise motion to make a disc. Drizzle oil and cook for 2 minutes. Fold in half and place on a serving plate.
4. Serve hot with coconut chutney.

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पोटेटो चीज़ पॅनकेक्स | Potato Cheese Pancakes | Sanjeev Kapoor Khazana



Potatoes and cheese together is never a bad idea. Indulge in these decadent pancakes!

POTATO CHEESE PANCAKES

Ingredients

4 medium potatoes, peeled and thickly sliced
Grated mozzarella cheese as required
Salt to taste
¼ cup rice flour
Oil as required
Chopped chives for garnish
Chilli Sauce for serving

Method

1. Heat sufficient water in a steamer, arrange the sliced potatoes and steam for 10-12 minutes.
2. Transfer in a bowl and mash well while still hot.
3. Add salt, rice flour and mix well.
4. Grease your palm with little oil, take a portion of rice mixture and roll into a ball. Make cavity in the centre and stuff mozzarella cheese in the centre.
5. Gather the edges and flatten lightly.
6. Heat sufficient oil in a shallow nonstick pan. Place the prepared pancakes and cook on medium heat for 2 minutes or till underside is golden brown.
7. Flip and cook on other side as well for 2 minutes.
8. Drain on an absorbent paper, sprinkle chopped chves and serve hot with honey chilli sauce.

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मुट्टे सादम | Mutte Sadam | Sanjeev Kapoor Khazana



A very popular recipe all the way from Tamil Nadu, this egg rice recipe is ultra-comforting and delicious both!

MUTTE SADAM

Ingredients

4-6 eggs (mutte)
3 cups cooked rice (sadam)
4-5 tbsps oil
2 medium onions, chopped
Salt to taste
1 tbsp ginger-garlic paste
2 medium tomatoes, chopped
1 tsp mustard seeds
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
¼ tsp garam masala powder
Crushed black peppercorns to taste
2 tbsps chopped fresh coriander leaves + for garnish

Method

1. Heat 2-3 tbsps oil in a pan. Add onions and salt and sauté till translucent. Add ginger-garlic paste and sauté for a minute.
2. Add tomatoes and mix well. Cook for 3-4 minutes.
3. Break in the eggs and mix well. Cook till most of the moisture evaporates. Transfer on plate.
4. Heat remaining oil in the same pan. Add mustard seeds and let them splutter. Add dried red chillies and curry leaves and sauté for a few seconds.
5. Add cooked eggs mixture. Add turmeric powder, red chilli powder, coriander powder and garam masala powder and mix well.
6. Add cooked rice and salt and mix well. Add crushed black peppercorns and coriander leaves and mix well.
7. Serve hot garnished with coriander leaves.

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