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Tandoori Salmon | Cooking Classy with Afraz | Sanjeev Kapoor Khazana

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Tandoori Salmon | Cooking Classy with Afraz | Sanjeev Kapoor Khazana

Pink Salmon marinated with tandoori marination and grilled.. Watch this video to find out how to make this recipe.

TANDOORI SALMON (Serves - 4)

Ingredients

400 grams Salmon fish fillets, cut into thick slabs
1 cup hung yogurt
3 teaspoons degi red chilli powder + for sprinkling
1 tablespoon ginger-garlic paste
Salt to taste
1 teaspoon garam masala powder
1 teaspoon dried fenugreek powder (kasuri methi)
1 tablespoon mustard oil
Juice of ½ lemon
3 cloves
1 teaspoon ghee
1 teaspoon oil
1 tablespoon butter
Mint mayonnaise chutney for garnishing
1-2 lollo rosso lettuce leaves
Mustard micro greens for garnishing
Lemon slice for garnishing
Mini onion rings for garnishing

Method

1. To prepare marinade, take hung yogurt in a bowl. Add chilli powder, ginger-garlic paste, salt, garam masala powder, dried fenugreek powder, mustard oil and lemon juice and whisk well.
2. Halve the fish fillets, add to the marinade and coat well from both sides. Refrigerate to marinate for 2 hours.
3. Place a piece of coal directly on heat.
4. Place the marinated fish fillets on the sides of a plate and place a small steel bowl in the center.
5. Put the hot coal in the steel bowl, add cloves and ghee in it and cover the plate. Set aside for 2 minutes.
6. Remove the steel bowl from the plate.
7. Heat a non-stick grill pan, add oil and butter. Place the prepared fish fillets and cook from both sides for 2-3 minutes each or till golden brown, basting with the hot oil-butter mixture in the pan. Transfer on another plate.
8. Put a spoonful of mint mayonnaise chutney on one side of a serving platter and spread using a brush. Place lollo rosso lettuce leaves on other side and place cooked fish fillets on top.
9. Garnish with some mustard micro greens, a lemon slice and mini onion rings. Sprinkle some chilli powder on one side of the mint mayonnaise chutney garnish and serve hot.

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Malai Lollipop | Cooking Classy with Afraz | Sanjeev Kapoor Khazana

Most popular indian starter of chicken drumsticks marinated with hung yogurt,cheese and all indian powdered spices

MALAI LOLLIPOP

Ingredients

2-3 tablespoons fresh cream (malai)
8 chicken lollipops
½ cup hung yogurt
½ cup grated processed cheese
Salt to taste
½ teaspoon garam masala powder
¼ teaspoon green cardamom powder
½ teaspoon chaat masala
Crushed black peppercorns to taste
2 teaspoons ginger-garlic-green chilli paste
Juice of ½ lemon
2 tablespoons oil + for greasing
Onion rings for serving
Fresh coriander sprigs for garnishing

Method

1. To prepare marinade, take hung yogurt in a bowl. Add cheese and mix. Add salt, garam masala powder, cardamom powder, chaat masala, crushed peppercorns, ginger-garlic-green chilli paste and lemon juice and mix well.
2. Add chicken lollipops and mix. Add cream and mix well. Refrigerate to marinate for 1 hour.
3. Preheat oven to 200° C.
4. Add 2 tablespoons oil to marinated chicken lollipops and mix well.
5. Line a baking tray with an aluminium foil and grease with some oil. Place the marinated chicken lollipops.
6. Put the tray into the preheated oven and bake for 8-10 minutes.
7. Wrap the bone on baked lollipops with aluminium foil.
8. Serve hot garnished onion rings and coriander sprigs.

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Tandoori Momos | Cooking Classy with Chef Afraz | Sanjeev Kapoor Khazana

Learn how to shape perfect momos at home with Chef Afraz. Check out this delicious fusion recipe of tandoori chicken stuffed momos!

TANDOORI MOMOS

Ingredients

200 grams chicken tikka, shredded
2 cups refined flour
Salt to taste
1 tablespoon oil + for greasing
¼ cup hung yogurt
2 teaspoons ginger-garlic paste
1 tablespoon lemon juice
1 teaspoon degi red chilli powder
½ teaspoon garam masala powder
1 tablespoon mustard oil
1 medium green capsicum, cut into cubes
2-3 iceberg lettuce leaves
1-2 lollo rosso lettuce leaves
Onion rings for serving
Mint chutney for serving
Lemon wedges for serving

Method

1. Warm some water in a non-tick pan.
2. Take flour in a bowl. Add salt, oil and warm water, mix and knead into a semi-soft dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
3. Heat some water in a deep non-stick pan. Place a steamer on top and bring the water to boil.
4. Divide the dough into small equal portions, roll into thin sheet and cut into roundels using a medium size cookie cutter.
5. Put some chicken tikka in the center of each roundel, apple some water on the edges of the roundels, seal and shape into momos.
6. Line the steamer with a parchment paper and make some wholes using a toothpick and grease with some oil. Place the momos, cover and steam for 5-8 minutes. Place on a plate and cool.
7. Preheat oven to 200º C.
8. Take hung yogurt in another bowl. Add ginger-garlic paste, lemon juice, salt, chilli powder, garam masala powder, mustard oil and mix well.
9. Add the steamed momos into the marinade and lightly mix. Refrigerate for 5-10 minutes.
10. Insert a green capsicum cube, 1 marinated momo and 1 onion cube alternatively into the skewers till all ingredients are used.
11. Line a baking tray with an aluminium foil, grease with some oil and place the skewers on the lined tray.
12. Put the tray into the preheated oven and bake for 5-7 minutes.
13. Line a serving plate with iceberg lettuce and lollo rosso lettuce leaves. Place the tandoori momos and serve hot with mint chutney, onion rings and lemon wedges.

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Tandoori Fish with Cucumber Raita | Sanjeev Kapoor Khazana

Spicy grilled fish pieces served with a cooling cucumber raita.

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Seekh Kabab Biryani | Cooking Classy with Chef Afraz | Sanjeev Kapoor Khazana

Chef Afraz shows you the classy way to turn sheek kebabs into a sinful, fragrant biryani. Watch this video to find out how to make this recipe.

SEEKH KABAB BIRYANI

Ingredients

4 readymade seekh kababs
1½ cups Basmati rice, soaked for 30 minutes
1 tablespoon ghee + for drizzling
¾ cup browned onions + as required
2 tablespoons + ½ cup yogurt
5-7 cloves
2 star anise
6-7 green cardamoms
1½ inch cinnamon
1 blade mace
1 tablespoon ginger-garlic paste
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
½ teaspoon cumin powder
1 bay leaf
Salt to taste
1 teaspoon garam masala powder
2-4 fresh mint sprigs
3-4 fresh coriander sprigs
2-3 tablespoons saffron water
Rose water for drizzling
Screwpine water(kewra) for drizzling
Fresh mint leaves as required
Fresh coriander leaves as required
Whole wheat flour dough as required
Whole wheat flour for dusting
Raita
1 cup yogurt
Black salt to taste
Salt to taste
¼ teaspoon roasted and crushed cumin seeds
A pinch of red chilli powder
1 tablespoon fried garlic
A fresh mint sprig for garnishing

Method

1. Heat 3 cups water in a deep non-stick pan and bring to boil.
2. Grind together ¾ cup browned onions and 2 tablespoons yogurt to make a smooth paste.
3. To prepare masala, heat ghee in another deep non-stick pan. Add 3-4 cloves, 1 star anise, 3-4 green cardamoms, cinnamon and mace and sauté on low heat ill fragrant.
4. Add ginger-garlic paste and sauté for 30 seconds. Add chilli powder, turmeric powder and cumin powder and sauté for 30 seconds. Add yogurt, mix and cook for 2-3 minutes.
5. Add bay leaf, remaining green cardamoms, remaining cinnamon and remaining star anise to boiling water and mix. Add salt and mix.
6. Add salt to masala mixture, mix and cook for 1-2 minutes.
7. Add rice to boiling water and cook till ¾ done. Drain in a colander.
8. Heat coal directly on flames.
9. Add garam masala powder and cardamom powder to masala mixture, mix and cook for 1-2 minutes.
10. Cut kababs into small pieces, add to masala mixture and mix lightly. Switch off heat, add torn mint sprigs.
11. Chop coriander sprigs, add to masala mixture and mix well.
12. Place a small steel bowl into the masala mixture pan. Place the heated coal into the bowl along with remaining cloves and drizzle some ghee on top. Cover the pan and keep for 1 minute. Remove the steel bowl and mix well.
13. Preheat oven to 150º C.
14. Line individual serving jars with masala mixture.
15. Add saffron water to cooked rice and layer on top of lined jars. Repeat the layers till all ingredients are used.
16. Drizzle some rose water and kewra water on top. Put few mint leaves and coriander leaves. Drizzle some saffron water and top with some browned onions. Drizzle some ghee on top.
17. Divide dough into 2 equal portions. Dust some flour and roll each dough into thin sheet and cut into roundels using a large cookie cutter.
18. Apple some water on one side of each roundel and place it waterside toward the jars covering it and seal. Place them on a baking tray.
19. Put the tray into the preheated oven and bake for 10-12 minutes.
20. To prepare raita, take yogurt in a bowl. Add black salt, salt, crushed cumin seeds and chilli powder and whisk. Add fried garlic and whisk well. Transfer in a small serving jar and garnish with a mint sprig.
21. Serve hot with raita.
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Indian Sushi | Cooking Classy with Afraz | Sanjeev Kapoor Khazana

Basic sushi rolls can be filled with any ingredients you choose. Try it with smoked salmon, crab meat, tuna - and the list goes on! ... Make vegetarian sushi rolls by omitting the fish and adding extra vegetables if desired.

INDIAN SUSHI

Ingredients

250 grams rawas fish fillets
1 cup cooked split pigeon peas (toor dal)
1½ cups cooked sticky rice
4 nori sheets
1 tablespoon ginger-garlic paste
1½ teaspoons red chilli powder
¾ teaspoon coriander powder
¼ teaspoon + a pinch of turmeric powder
Salt to taste
Juice of ½ lemon
1½ teaspoons ghee
2 teaspoons cumin seeds (jeera)
1 medium onion
5-6 garlic cloves
½ teaspoon oil+ for shallow-frying
½ teaspoon chaat masala

Method

1. To make marinade, mix together ginger-garlic paste, 1 teaspoon chilli powder, coriander powder, ¼ teaspoon turmeric powder, salt and lemon juice in a bowl.
2. Cut the fish fillets lengthwise into strips and halve. Transfer on a plate, add prepared marinade and rub well on both the sides. Set aside to marinate for 10-15 minutes.
3. Heat 1 teaspoon ghee in a small non-stick tempering pan. Add 1 teaspoon cumin seeds and let the seeds change colour.
4. Pour the tempering over the cooked sticky rice and mix well. Set aside.
5. Peel and finely chop onion. Finely chop garlic cloves.
6. Heat ½ teaspoon oil and remaining ghee in the same tempering pan. Add remaining cumin seeds, chopped garlic and onion and sauté till onion turns golden brown.
7. Add pinch turmeric powder and remaining chilli powder and switch off heat. Add chaat masala and mix well.
8. Pour the tempering over the cooked pigeon peas and mix well. Set aside.
9. Heat some oil in a non-stick pan. Place the marinated fish strips and shallow-fry from all sides till golden brown. Drain on absorbent paper.
10. Halve nori sheets, place them, one by one, on one side of a sushi mat. Place a portion of the tempered sticky rice on the sheet and spread thinly. Place a spoonful of tempered pigeon peas from one end till the other and top with 2 fried fish halves.
11. Roll the sushi away from you with your hands, tucking in the fish as you go. Remove the mat and press the roll into a compact rectangular log.
12. Cut into pieces and serve immediately.

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Tandoori Vegetable Wonton Rolls In Gujarati | Snacky Ideas by Amisha Doshi | Sanjeev Kapoor Khazana

Cheese and mixed vegetables tossed in tandoori masala stuffed in wonton sheets and fried till crisp - serve hot with ketchup or green chutney!

TANDOORI VEGETABLE WONTON ROLLS

Ingredients

8 wonton sheets
2 teaspoons tandoori masala
½ medium green capsicum, finely chopped
½ medium yellow capsicum, finely chopped
½ medium red capsicum, finely chopped
½ medium green zucchini, finely chopped
1 tablespoon olive oil
1-2 green chillies, finely chopped
½ cup grated cottage cheese (paneer)
Crushed black peppercorns to taste
Salt to taste
2 tablespoons grated processed cheese
2 tablespoons grated mozzarella cheese
Oil for deep-frying
1 tablespoon refined flour (maida)
Tomato ketchup for serving

Method

1. To prepare stuffing, heat olive oil in a non-stick pan. Add green chillies, green capsicum, yellow capsicum and red capsicum and sauté for 30 seconds.
2. Add zucchini and sauté for 1 minute. Add cottage cheese, crushed peppercorns, salt, tandoori masala and mix well. Switch off heat, add processed cheese and mozzarella cheese and mix well. Transfer in a bowl and cool.
3. Heat sufficient oil in a kadai.
4. Take flour in a bowl. Add some water and mix to make a smooth slurry.
5. Put some stuffing in the center of each wonton sheet, apply some slurry on the edges, fold the opposite edges, roll and seal applying some slurry.
6. Deep-fry the rolls in hot oil till golden brown and crisp. Drain on absorbent paper.
7. Serve hot with tomato ketchup.

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Basil Machchi | Cooking Classy with Afraz | Sanjeev Kapoor Khazana

Fish marinated with coconut basil mixture, warped in a butter paper and pan seared.

BASIL MACHCHI

Ingredients

20-25 basil leaves + for garnishing
8x 2 inch surmai fish fillet pieces
5-6 garlic cloves
1 green chilli
1 inch ginger, peeled and roughly chopped
1 teaspoon cumin seeds
1 tablespoon peanuts
3-4 tablespoons scraped fresh coconut
Juice of ½ lemon
2 teaspoons oil + for shallow-frying
Salt to taste
Crushed black peppercorns to taste
½ teaspoon castor sugar
3-4 baby carrots
1 medium red radish, thinly sliced
1 tablespoon vinaigrette dressing
1 teaspoon aioli
2 Italian lemon slices
Beetroot puree as required

Method

1. To prepare marinade, coarsely grind together garlic cloves, broken green chilli, ginger, cumin seeds and peanuts.
2. Add coconut, 20-25 basil leaves, lemon juice, 2 teaspoons oil and 2-3 tablespoons water to ground mixture and coarsely grind. Transfer in a bowl.
3. Add salt, crushed peppercorns and castor sugar to marinade and mix well.
4. Take fish pieces on a plate. Sprinkle some salt and crushed peppercorns on both sides.
5. Cut parchment paper into 3-4 inch squares.
6. Spread some marinade in the center of 1 parchment square. Place 1 fish piece,spread some marinade on top and wrap. Similarly, prepare with remaining fish pieces.
7. Heat some oil in a non-stick pan. Place the prepared parcels and shallow-fry for 2-3 minutes each from both sides.
8. Slice baby carrots lengthwise and transfer in another bowl. Add radish slices and vinaigrette dressing and mix.
9. Put some aioli in the centre of a serving platter. Place a small bowl on top and remove to create an impression.
10. Place Italian lemon slices on the sides and place shallow-fried fish on top. Put few droplets of beetroot puree and place prepared baby carrots.
11. Cut radish slices into 4 equal pieces and place on the prepared platter.
12. Serve hot garnished with few basil leaves.

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Seekh Kabab Naan Pizza | Cooking Classy with Afraz | Sanjeev Kapoor Khazana

Delicious pizza made using naan dough with seekh kababs as topping.

SEEKH KABAB NAAN PIZZA

Ingredients

2 seekh kababs
2 cups refined flour + for dusting
Salt to taste
½ teaspoon baking powder
½ teaspoon baking soda
1 egg
1 tablespoon yogurt
Milk as required
1 tablespoon oil + for greasing
2 medium onions, finely chopped
1 inch ginger, finely chopped
2 medium tomatoes, finely chopped
1 teaspoon red chilli powder
1 teaspoon coriander powder
¼ teaspoon turmeric powder
½ teaspoon garam masala powder
½ cup chicken tikka
1 medium green capsicum
1 medium onion
Grated mozzarella cheese as required

Method

1. Take flour in a bowl. Add salt, baking powder and baking soda and mix. Break in an egg and mix. Add yogurt and mix till well combined. Add some milk and knead into a soft dough. Cover with a damp muslin and set aside.
2. Heat oil in a non-stick pan. Add onion and sauté till golden. Add ginger and tomatoes, mix and cook till soft and pulpy.
3. Add chilli powder, coriander powder, turmeric powder, garam masala powder and salt and sauté for 1 minute. Switch off heat and cool.
4. Slice seekh kababs and cut chicken tikka into small pieces. Cut capsicum into thin strips and onion into thick juliennes and separate the layers.
5. Grind the cooked onion mixture to make a fine paste.
6. Preheat oven to 180º C. Grease a baking tray with some oil.
7. Divide the dough into 2 equal portions.
8. Dust some flour on the worktop, place each portion and flatten using your fingers to shape into large naan.
9. Place the discs on the greased tray and spread some ground mixture. Sprinkle some mozzarella cheese and top with some chopped seekh kababs, chicken tikka pieces, capsicum strips and onion juliennes.
10. Spread some mozzarella cheese on top.
11. Put the tray into the preheated oven and bake for 8-10 minutes.
12. Serve hot.

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Gulab Jamun Baked Alaska | Cooking Classy with Chef Afraz | Sanjeev Kapoor Khazana

A innovation fusion recipe using the most popular indian dessert gulab jamun. This one is sinful and a must try. Watch this video to find out how to make this recipe.

GULAB JAMUN BAKED ALASKA

Ingredients

2 gulab jamuns
4 kulfi discs
1 cup white chocolate ganache
2 teaspoons candied rose petals
1 tablespoon rose syrup
1 cup whipped cream
2 egg whites
Few drops lemon juice
3½ tablespoons castor sugar
4 x ½ inch chocolate sponge roundel
Mango puree as required
Biscuit crumbs as required
Dried rose petals as required
Edible yellow flower petals as required

Method

1. Line small individual glass bowls with a cling film.
2. Take kulfi discs in another bowl and break into small pieces using a spoon.
3. Put the kulfi pieces into the lined bowls filling ¾th.
4. Cut gulab jamuns into halves and place one halve inverted on the kulfi and cover with cling film. Freeze till kulfi sets.
5. To prepare mousse, take ganache in another bowl. Add candied rose petal and rose syrup and mix. Add whipped cream and fold well. Refrigerate.
6. To prepare meringue, take egg whites in another bowl. Add lemon juice and whisk well using an electric beater till frothy.
7. Add castor sugar gradually and whisk till light and fluffy.
8. Fill a piping bag fitted with a star nozzle with ¾th of meringue and reserve the remaining.
9. Cut the sponge into roundels using a medium size cookie cutter.
10. Place one sponge roundel on an individual plate. Demould and place the prepared kulfi-gulab jamun upside-down on top of sponge. Similarly, prepare with remaining roundels.
11. Cover with reserved meringue and pipe out some of it on top. Brulee the meringue using a blow torch.
12. Put some mango puree on one side of an individual serving platter and spread with a spoon to create a pattern.
13. Put some biscuit crumbs on other side and place a mousse quenelle on top.
14. Place each prepared Baked Alaska in the center of each platter. Put few dried rose petals and edible flower petals on top of mango puree pattern.
15. Serve immediately.
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Tandoori Subz Shaslik - Sanjeev Kapoor's Kitchen

In this Unique show Master Chef Sanjeev Kapoor will teach the nation his top recipes. From main course to starters, it will feature his best signature dishes. Fresh and classy, this show continues to warm the hearts and homes of millions of people across India

Garlic Grilled Paneer | Sanjeev Kapoor Khazana

Marinated paneer pieces grilled on a pan and topped with freshly made garlicky creamy sauce.

Malai Pepper Prawns | Chef’s Day Out | Chef Afraz | Sanjeev Kapoor Khazana

A combination of Malai, Pepper and Prawns may seem a little unusual, but it tastes delectable. A must-try recipe if you want to relish the rich flavour, texture and consistency!

MALAI PEPPER PRAWNS

Ingredients

12-16 jumbo prawns, shelled and deveined with tails intact
½ cup fresh cream (malai)
Salt to taste
Crushed black peppercorns to taste
1 teaspoon red chilli flakes
Juice of ½ lemon
1 tablespoon chopped garlic
Few fresh basil leaves
1 medium green capsicum, seeded and thickly sliced
1 medium red capsicum, seeded and thickly sliced
1 medium yellow capsicum, seeded and thickly sliced
1 tablespoon olive oil
Oil for grilling
Micro greens for garnishing

Method

1. Put prawns in a bowl. Add salt, crushed peppercorns, ½ teaspoon chilli flakes, lemon juice, garlic, torn basil leaves and cream, mix well and set aside to marinate.
2. Add crushed peppercorns, salt, remaining chilli flakes and olive oil to the mixed capsicum and mix well.
3. Skewer the prawns onto satay sticks.
4. Heat some oil in a non-stick grill pan. Add capsicums and prawn skewers and grill till capsicums are well charred and the prawns are fully cooked.
5. Place grilled capsicums on a serving plate and arrange the prawn skewers on top. Garnish with micro greens and serve hot.

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Thandai Mousse | Cooking Classy with Afraz | Sanjeev Kapoor Khazana

A classic Italian dessert made with Indian thandai flavors. Watch this video to find out how to make this recipe.

THANDAI MOUSSE

Ingredients

1 tablespoon readymade thandai masala
½ cup fresh cream
¾ cup chopped white chocolate
1 cup whipped cream
1 teaspoon saffron water
¼ cup white chocolate ganache
6-7 dried rose petals
White chocolate sticks as required
Silver warq for garnishing

Method

1. To prepare white chocolate ganache, heat cream in a non-stick pan and bring to boil. Add thandai masala and swirl to mix.
2. Take white chocolate in a bowl. Add hot cream mixture and mix well till the chocolate melts.
3. Add ⅓ of whipped cream to ganache and fold. Add remaining whipped cream and fold well. This is thandai mousse.
4. Fill the individual small silicon moulds with the mousse and tap. Freeze for 1-2 hours.
5. Place a wire rack on a plate.
6. Demould and place the mousse on top of the rack.
7. Take white chocolate ganache in another bowl. Add saffron water, mix and pour on top of the set mousse.
8. Take dried rose petals on another plate, crush and apply the crushed petals on the sides of each set mousse.
9. Place each prepared mousse on individual mini cake board and place on a serving platter.
10. Place 1 white chocolate stick on top of each mousse. Garnish with some silver warq and serve immediately.

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Pithla And Ukadichya Bhakrya | Majha Kitchen | Sanjeev Kapoor Khazana

A simple gram flour based sabzi and rice flour rotis - these Maharashtrian classics are simple, tasty and satisfying in every way.

PITHLA

Ingredients

1½ cups gram flour (besan)
1½ tablespoons oil
Salt to taste
½ teaspoon red chilli powder
1 teaspoon mustard seeds
½ teaspoon asafoetida (hing)
6-8 curry leaves
3 green chillies, slit
1 tablespoon chopped garlic
2 large onions, finely chopped
½ teaspoon turmeric powder
Chopped fresh coriander leaves for garnishing

Method

1. Heat oil in a non-stick pan.
2. Combine gram flour, salt, chilli powder and 5 cups water and whisk well to make a smooth batter.
3. Add mustard seeds to hot oil and let it splutter. Add asafoetida and curry leaves and let the curry leaves crackle. Add green chillies and garlic and sauté for 30 seconds.
4. Add onions and sauté till golden brown. Add salt and turmeric powder and mix well.
5. Add the batter, mix, reduce heat, cover and cook for 10-12 minutes.
6. Garnish with some coriander leaves and serve hot with ukadichya bhakrya.

UKADICHYA BHAKRYA

Ingredients

1½ cups rice flour + for dusting
Salt to taste

Method

1. Heat 1½ cups water in a small deep non-stick pan. Add salt, cover and let the water boil.
2. Add 1½ cups rice flour and mix till well combined. Reduce heat, cover and cook for 2-3 minutes. Sprinkle some water, mix, cover and cook for 2-3 minutes. Repeat the process two more times.
3. Transfer the mixture on a parat and mix well. Dip your hands in some water, knead into a dough, cover and set aside for 10 minutes.
4. Heat a non-stick tawa.
5. Divide the dough into equal portions, shape into balls and roll out into thin discs dusting with some flour.
6. Place the discs on hot tawa and roast from both sides till golden brown. Roast the disc directly on heat for 10-15 seconds on each side.
7. Serve hot with pithla.


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Gulab Pannacotta | Cooking Classy with Afraz | Sanjeev Kapoor Khazana

Panna cotta is at its best when paired with something tart.this rose flavoured pannacotta at your next party – your guests will simply love it.

GULAB PANNACOTTA

Ingredients

2 cups fresh cream
¼ cup rose (gulab) syrup + for drizzling
2 ½ teaspoons gelatine
¼ cup powdered sugar
Falooda for serving
Sweet rose cream or garnishing
Edible colourful flower petals for garnishing
Small rose jelly cubes for garnishing
Rose brittle
8-10 fresh rose petals
½ cup sugar
½ tablespoon liquid glucose

Method

1. Take 2 tablespoons water in a bowl. Add gelatin and set aside to bloom.
2. Heat cream in a non-stick pan and bring to a boil. Add powdered sugar and mix well.
3. Heat the bloomed gelatine in a microwave for 30 seconds and add to the cream, mix well and cook till the gelatine dissolves completely.
4. Strain the mixture in another bowl. Add rose syrup and whisk well.
5. Pour the mixture in a glass baking dish. Refrigerate for 2-3 hours or till set.
6. To make rose brittle, heat a non-stick pan. Add sugar and little water and let the sugar melt.
7. Roughly chop rose petals.
8. Add liquid glucose to the pan and mix well. Add chopped rose petals and mix.
9. Pour the mixture onto a silicon mat, spread and cool till it sets.
10. Roughly break the brittle into small pieces using a pestle.
11. Cut the pannacotta into roundels using a medium size cookie cutter and demould.
12. Place the pannacotta roundels on a shallow serving platter and put some brittle pieces on the sides, reserving some for garnishing.
13. Put some falooda on one side of pannacotta, garnish with few brittle pieces and drizzle some rose syrup on top.
14. Garnish with some sweet rose cream, edible colourful flower petals and rose jelly cubes and serve immediately.

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Missal Pav | Best Foodie Friends | Chef Anupa | Sanjeev Kapoor Khazana

Wholesome and tasty sprouts are cooked with tangy tomatoes and pungent onions and served with ladi pav.

MISSAL PAV

Ingredients

1½ cups moth sprouts
8 pav
2 medium onions
6-8 tablespoons oil
1 teaspoon mustard seeds
¼ teaspoon asafoetida (hing)
8-10 curry leaves
½ teaspoon turmeric powder
1 tablespoon ginger-garlic paste
3 teaspoon red chilli powder
1 tablespoon goda masala
Salt to taste
4-5 fresh coriander sprigs
½ lemon
Farsanas required

Method

1. Peel and finely chop onions.
2. Heat 3-4 tablespoons oil in a deep non-stick pan. Add mustard seeds and let it splutter. Add asafoetida and curry leaves and let curry leaves crackle.
3. Add ½ of chopped onion, reserving the remaining or topping and sauté till translucent. Add turmeric powder and ginger-garlic paste and sauté for 1 minute.
4. Add 1 teaspoon chilli powder and sauté. Add goda masala and mix. Add moth sprouts and salt and mix well.
5. Add 2 cups water, mix, cover and cook on medium heat for 5 minutes. Reduce heat and cook for 10 minutes.
6. To prepare kat, heat remaining oil in a non-stick pan. Add remaining chilli powder and sauté for 30 seconds. Add salt and ¾ cup water, swirl and cook till mixture boils. Transfer in a bowl.
7. Finely chop coriander sprigs. Cut lemon into small pieces. Transfer on a plate.
8. Spread some farsan in a serving bowl and put the missal on top. Pour some kat and put some farsan, some reserved chopped onion, chopped coriander leaves and place a lemon pieces on top.
9. Serve hot with pav.

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How to activate Fresh Yeast | Sanjeev Kapoor Khazana

Watch the video to know how to activate fresh yeast for baking at home.

HOW TO ACTIVATE FRESH YEAST

Ingredients

20 grams fresh yeast
1 teaspoon castor sugar

Method

1. Take fresh yeast in a bowl. Add castor sugar and 2 tablespoons warm water and mix well. Set aside to activate.

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Aloo Bhindi Ki Sabzi | Tiffin Treats by Roopa Nabar | Sanjeev Kapoor Khazana

Potatoes and lady fingers sauteed with onions and powdered spices - simple easy and delicious. Tastes good with rotis or rice and dal.

ALOO BHINDI KI SABZI

Ingredients

8-10 baby potatoes (aloo), boiled, peeled and halved
500 grams ladyfingers (bhindi), diagonally sliced
2-3 tablespoons oil
1 teaspoon fennel seeds (saunf)
3-4 green chillies, slit
1 large onion, sliced
½ teaspoon turmeric powder
1 teaspoon red chilli powder
2 teaspoons coriander powder
Salt to taste
1 teaspoon dried mango powder (amchur)
Chapattis for serving

Method

1. Heat oil in a non-stick pan. Add fennel seeds and when it changes colour, add green chillies and onion and sauté on high heat till onion turns golden brown.
2. Add ladyfingers and potatoes, mix and cook on medium heat for 1 minute. Add turmeric powder, chilli powder and coriander powder, mix and cook for 5-6 minutes.
3. Add salt and dried mango powder, mix and cook for 2 minutes.
4. Serve hot with chapattis.

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Paneer Lollipop | Sanjeev Kapoor Khazana

Cottage cheese mixture shaped into lollipops dipped into batter and deep fried. A treat for the vegetarians.

PANEER LOLLIPOPS

Ingredients

1 cup grated cottage cheese
¼ cup shredded cabbage
⅓ cup finely chopped carrots
2 medium potatoes, boiled & mashed
1 tablespoon lemon juice
Salt to taste
Crushed black peppercorns to taste
1 tablespoon ginger-garlic paste
1 tablespoon red chilli paste
1 tablespoon cornflour
10-12 breadsticks
For slurry
½ cup refined flour
Salt to taste
Crushed black peppercorns to taste
½ cup cornflour
1 tablespoon red chilli paste

Method

1. Mix together cottage cheese, cabbage and carrots in a bowl. Add potatoes and mix well.
2. Add salt, crushed black peppercorns, ginger-garlic paste and red chilli paste. Mix well.
3. Add cornflour and mix. Place on breadsticks and shape to lollipops. Set aside.
4. Mix together refined flour, salt, crushed black peppercorns, cornflour and red chilli paste along with some water to form a slurry.
5. Dip the prepared lollipops in it.
6. Heat sufficient oil in a kadai for deep-frying. Deep-fry till golden brown. Drain on absorbent paper.
7. Serve with schezwan chutney.

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