Tag Archives: street food

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)

#YFL #SanjyotKeer #VegLasagna

The Music I use in All my videos –
(Best for independent creators)

Follow us on all platforms:
Facebook –
Instagram –

Follow my personal handles here: (Chef Sanjyot Keer)
Facebook –
Instagram –
Twitter –

source

चिंचं गुळाची आमटी | Chincha Gulachi Amti | Sanjeev Kapoor Khazana



A comforting, sweet and sour dal which is flavoured with tamarind pulp, sweetened with jaggery and is very popular in Maharashtrian homes. Pair it with rice for a hearty meal!

CHINCHA GULACHI AMTI

Ingredients

3 tbsps tamarind (chincha) pulp
1 tbsp chopped jaggery (gul)
2 cups cooked split pigeon peas (toovar dal)
2-3 tbsps oil
¼ tsp asafoetida (hing)
1 tsp mustard seeds
2-3 green chillies, chopped
10-15 curry leaves
¼ tsp turmeric powder
Salt to taste
1 tbsp goda masala
2 tbsps chopped fresh coriander leaves
Steamed ambe mohar rice for serving

Method

1. Heat oil in a kadai. Add asafoetida, mustard seeds and once they start to splutter, add green chillies, curry leaves and sauté for a few seconds.
2. Add cooked dal and mix. Add turmeric powder, salt, goda masala and mix.
3. Add jaggery, 3 cups water and mix well. Add tamarind pulp and mix.
4. Cook on medium heat for 4-5 minutes. Add coriander and mix well.
5. Transfer in a serving bowl and serve hot with steamed ambe mohar rice.

Click to Subscribe:
For more recipes :
To get recipes on your Google or Alexa devices, click here :
Best cooked in Wonderchef Kitchenware.
Buy Now on :
Facebook :
Twitter :

#SanjeevKapoor # ChinchaGulachiAmti

source

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.

Click to Subscribe:
For more recipes :
To get recipes on your Google or Alexa devices, click here :
Best cooked in Wonderchef Kitchenware.
Buy Now on :
Facebook :
Twitter :

#SanjeevKapoor #AlooMatarPulao

source

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.

#YFL #SanjyotKeer #AndaGhotala

The Music I use in All my videos –
(Best for independent creators)

Follow us on all platforms:
Facebook –
Instagram –

Follow my personal handles here: (Chef Sanjyot Keer)
Facebook –
Instagram –
Twitter –

source

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.

#YFL #SanjyotKeer #sizzlingbrownie

The Music I use in All my videos –
(Best for independent creators)

Follow us on all platforms:
Facebook –
Instagram –

Follow my personal handles here: (Chef Sanjyot Keer)
Facebook –
Instagram –
Twitter –

source

जवार चीला | Jowar Cheela | Sanjeev Kapoor Khazana



A power-packed and wholesome cheela prepared with sorghum flour to sort your breakfast worries.

JOWAR CHEELA

Ingredients

1½ sorghum (jowar) flour
2 tbsps whole wheat flour (gehun ka atta)
2-3 tbsps gram flour (besan)
1 tsp coriander powder
½ tsp cumin powder
½ tsp red chilli powder
¼ tsp turmeric powder
Salt to taste
A pinch of baking soda
1 medium onion, chopped
1 small tomato, chopped
2 tbsps chopped fresh coriander leaves
1 green chilli, chopped
½ tsp sugar
Oil for drizzling
Tomato ketchup to serve

Method

1. Take sorghum flour in a large bowl. Add whole wheat flour, gram flour, coriander powder, cumin powder, red chilli powder, turmeric powder, salt, baking soda, onion, tomato, coriander leaves, green chilli and sugar and mix well. Add 2 cups water and mix till a smooth batter is formed.
2. Heat a non-stick shallow pan. Pour a portion of the batter and spread in clockwise direction to make a disc. Drizzle oil on the sides, cover and cook on medium heat for 3-4 minutes. Flip and continue to cook for 3-4 minutes as well.
3. Serve hot with tomato ketchup.

Click to Subscribe:
For more recipes :
To get recipes on your Google or Alexa devices, click here :
Best cooked in Wonderchef Kitchenware.
Buy Now on :
Facebook :
Twitter :

#SanjeevKapoor #JowarCheela

source

न बाहर निकलो न करो DRIVE घर पे रखे सामान से बनाओ EGG 65 | UNIQUE EGG 65 RECIPE | EGG SNACKS RECIPE



#eggrecipe #iftaar #snacks #LessIngredientSnacks​

PRODUCTS THAT I USE:

Agaro Multi Use 9×1 set for Knife – SS :
Disano Oats :
Disano Extra Light Olive Oil- 2 Ltr :
Disano Extra virgin olive oil 1L :
Disano Peanut Butter creamy :
Disano Peanut Butter crunchy :
Disano Cold press virgin coconut oil :
Disano Apple Cider Vinegar Filtered :
Disano Pasta Sauce :
Disano Pasta & Pizza Sauce :
Disano Choco Hazelnut Spread :
Disano Choco Spread :
DiSano Honey :
DiSano Almonds :
DiSano Almond Salted :
DiSano Cashew Nuts :
DiSano Pistachio :

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

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

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

MUSIC CREDITS:

music by : soundcloud.com/blue-wedesday

source

रवा डोसा | Rawa Dosa | Sanjeev Kapoor Khazana



A very popular South-Indian dish that is loved by everyone. Time to prepare it in your kitchen!
Click to Subscribe:
For more recipes :
To get recipes on your Google or Alexa devices, click here :
Best cooked in Wonderchef Kitchenware.
Buy Now on :
Facebook :
Twitter :

#SanjeevKapoor #RawaDosa

source

अचारी वेजिटेबल पुलाव | Achari Vegetable Pulao | Sanjeev Kapoor Khazana



A pulao, filled with perfect masalas, veggies and the hero aachar to give an outstanding flavour is a must try! Make it for your next pot luck.

ACHARI VEGETABLE PULAO

Ingredients

1 tbsp mango pickle (achar)
1 medium carrot, cut into diamonds
6-8 cauliflower florets
6-8 French beans, diagonally sliced
2 tbsps green peas
1½ cups Basmati rice, soaked for 30 minutes and drained
1 tbsp ghee
½ tsp onion seeds
1 black cardamom
¼ tsp fenugreek seeds
½ tsp fennel seeds
1 medium onion, sliced
1 tbsp ginger-garlic paste
Salt to taste

Method

1. Heat ghee in a deep non-stick pan.
2. Heat 3 cups water in another deep non-stick pan and bring to boil.
3. Add onion seeds, broken black cardamom, fenugreek seeds, fennel seeds and onion to hot ghee and sauté till onion turns translucent.
4. Add carrot, cauliflower florets and ginger-garlic paste and sauté for 1 minute. Add mango pickle, mix and cook for 30 seconds. Add rice and lightly mix.
5. Add salt and hot water and mix. Add French beans and green peas, mix, cover and cook for 15 minutes. Switch off heat and set aside for 15 minutes.
6. Serve hot.

Click to Subscribe:
For more recipes :
To get recipes on your Google or Alexa devices, click here :
Best cooked in Wonderchef Kitchenware.
Buy Now on :
Facebook :
Twitter :

#SanjeevKapoor #AchariVegetablePulao

source

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

The Music I use in All my videos –
(Best for independent creators)

Follow us on all platforms:
Facebook –
Instagram –

Follow my personal handles here: (Chef Sanjyot Keer)
Facebook –
Instagram –
Twitter –

source