BernadineK
BernadineK

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BernadineK
323 Views · 14 days ago

#FirstTimeChef #ChefSanjyotKeer #HomenMuchMore #Pasta #PastaRecipe #Weikfield #WeikfieldPasta #SpaghettiPasta #Spaghetti

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Here is The Tandori Flavored Spaghetti recipe for all the #FirstTimeChefs ".

Pasta in Creamy Tandoori Sauce Written Recipe:
For boiling spaghetti
Ingredients:
• Weikfield spaghetti
• Water to boil
• Salt to taste
• Black pepper a pinch
Methods:
• Set water in a stock pot for boiling, add salt to taste, further add the spaghetti to the boiling water and cook for 10-12 minutes or al dente.
• Strain the excess water and allow it to cool down, you can also pass through running cold water to drop down the temperature and stop the overcooking process.
• Add little oil over the spaghetti and a pinch of black pepper powder, toss well so the oil coats well to avoid from sticking to each other. Keep aide for later use.

For tandoori spice mix
Ingredients:
• Kashmiri red chilli powder 2 tbsp
• Coriander powder 1 tbsp
• Black salt ½ tsp
• Jeera powder 1 tsp
• Amchur powder 1 tsp
• Garam masala ½ tsp
• Kasuri methi ½ tsp
Methods:
• In a mixing bowl, add all the powdered spices and mix well, keep aside for later use.

For pasta
Ingredients:
• Butter 3 tbsp
• Garlic 1 tbsp (sliced)
• Green chillies 1 tsp (chopped)
• Refined Flour 3 tbsp
• Milk 500 ml
• Tandoori spice mixes 1.5 tbsp
• Oregano 1 tsp
• Chilli flakes ½ tsp
• Boiled Weikfield spaghetti
• Salt to taste
• Cream 2 tbsp
• Cheese 50 gm (grated)
• Fresh coriander leaves 2 tsp (chopped)
• Fried garlic (for garnish)
• Fresh basil leaves (for garnish)
• Live charcoal + ghee
Methods:
• Set a pan on medium heat, add butter, green chillies and garlic, sauté it for a minute.
• Further, add refined flour, stir and cook on low flame for 2-3 minutes or until light golden in colour, further slowly & gradually add milk and whisk continuously, make sure it’s a lump free sauce. Cook the sauce for 2-3 minutes or until it starts to thicken slightly.
• Next add tandoori spice mix, oregano and chilli flakes, mix well and cook for 1-2 minutes.
• Next, add the boiled Weikfield spaghetti, salt to taste, cream and cheese, mix gently until cheese melts, you can increase or decrease the amount of cheese depending on your preference.
• Finish it with adding some freshly chopped coriander leaves, your creamy tandoori spaghetti is ready to be served, serve the spaghetti immediately or else the sauce may dry. Garnish it with some fresh basil leaves and fried garlic.
• Smoke the spaghetti while serving, by keeping a small piece of burning charcoal in a bowl and pour few drops of ghee, cover it with a cloche and smoke it briefly.


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BernadineK
0 Views · 14 days ago

Kaala mutton full written recipe

Prep time: 20-25 minutes
Cooking time: 2-2.5 hours
Serves: 8-10 people

Mutton marination & cooking mutton 90%
Ingredients:
• Hirva (Green) vatan
1. Green chillies 7-8 nos.
2. Garlic 15-20 cloves
3. Ginger 3-4 inch pieces
4. Fresh Coriander leaves a handful
• Mutton 2 kg (washed & cleaned thoroughly)
• Salt to taste
• Turmeric powder 1 tsp
• Curd ½ cup (thoroughly whisked)
For cooking mutton 90%
• Oil 3 tbsp
• Onions 2 medium size (chopped)
Method:
• To marinate the mutton, first wash the mutton well & keep aside, we need to make hirva vatan as it is one of the elements for marinating the mutton, add the all the ingredients of hirva vatan in a grinding jar & grind to fine paste, add little water if required.
• Now, take the washed mutton, add salt to taste, turmeric powder, hirva vatan & curd, keep about 1 tbsp hirva vatan aside for making the aalni bhaat, mix & marinate well. Refrigerate while marinating for a minimum of one hour, you can also marinate it overnight for the best results.
• Further, set a large vessel on high heat, add oil, let the oil heat nicely & add onions, cook the onions until they turn light golden brown in colour.
• Now add the marinated mutton & stir well for a minute, cook on high flame for another 10 minutes or until it starts to leaves its own water.
• Further lower the flame & cover the vessel with a lid, doing this process will develop steam in the vessel & the mutton will cook faster & it’ll be tender. Cook the mutton for minimum of 60-90 minutes, the cooking time may vary depending on the quality of the mutton. Make sure to cook the mutton until they are almost done & not completely cooked, by the time mutton is been cooked you can make other components.

Special garam masala
Ingredients:
• Coriander seeds 4 tbsp
• White sesame seeds 3 tbsp
• Spicy red chillies 5-6 nos.
• Black cardamom 2 nos.
• Cloves 7-8 nos.
• Black peppercorns 15-20 nos.
• Sichuan peppercorns 10-12 nos.
• Naag kesar 8-10 nos.
• Star anise 1-2 nos.
• Bay leaf 2-3 nos.
• Cinnamon 2 inch
• Mace 1 no.
• A large pinch of salt
Method:
• Lightly toast all the spices on low flame until fragrant, switch off the flame & cool down the spices to room temperature, transfer the spices in a grinding jar, along with a large pinch of salt & grind into a fine powder, adding salt helps to maintain the powder texture.
• Special garam masala is ready, keep aside to be used later in making mutton.

Cooked Kala masala
Ingredients:
• Onions 7-8 medium size (washed & wiped)
• Dry coconut 1 whole
• Green chillies 8-10 nos.
• Garlic 15-20 cloves
• Ginger 2-3 inch
• A handful of fresh coriander
• Freshly made garam masala 2 tbsp
• Water 50 ml
• Oil 2-3 tbsp
• Very spicy red chilli powder 2-3 tbsp
Method:
• Trim off the head of the onion & make slits, char the onions on direct flame until they are dark or black in colour. Turn & char them from all side. Similarly char the coconut & the green chillies from all side until they are dark.
• Now roughly cut the charred onions, coconut & green chillies & transfer in a grinding jar, if you want you can remove few charred bits, but I would suggest you to keep as it’ll give that distinct smoky flavour.
• Along with these elements add garlic, ginger, a handful of fresh coriander & garam masala, to the grinding jar, add little water & grind to a fine paste. Kala masala paste is ready.
• Set a iron wok on medium heat, if you’re not having the iron wok you can use any wok, using iron wok will give that intense dark colour to kala masala, add oil & very spicy red chilli powder, you can adjust the amount of red chilli powder as per your palate.
• Further add the prepared kala masala paste & cook on medium flame while stirring in regular intervals. Cook until the oil has separated from the masala. This process of cooking may take around 30 minutes.
• The masala will leave the sides of the wok/kadhai & will darken more in colour. Cook nicely until the masala is closely black in colour & then switch off the flame. This masala will be used for making kala mutton rassa & kala masala mutton.

As it has been around 75 minutes the mutton is been cooking, make sure the mutton should somewhere about 90 % cooked.

Now use a strainer & separate the mutton pieces from the stock, reserve the mutton stock as it’ll be used for making the kala mutton rassa, aalni soup & aalni bhaath & the mutton pieces will be used for making kala masala mutton

For Kaala mutton rassa, Kaala mutton masala, Alni soup, Alni bhaat continued in the comment section below

#YFL #SanjyotKeer #Mutton

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Chapters -
0:00 - Intro
0:49 - Hirva vaatan
1:20 - Marination
1:59 - Cooking mutton 1
4:27 - Kaala Garam Masala
5:36 - Cooked Kaala Masala
9:20 - Cooking mutton 2
10:31 - Rassa
11:28 - Kaala mutton masala
13:17 - Aalni Soup
14:10 - Aalni bhaat
15:55 - Plating
16:50 - Tasting
18:12 - Outro

BernadineK
0 Views · 14 days ago

#butterchicken #recipe #chefajaychopra
Butter Chicken Bombs recipe with Chef Sanjyot Keer | घर पर बनाये बटर चिकन बॉम्ब्स | Chef Ajay Chopra @Your Food Lab

Butter chicken bombs Ingredients & Recipe

Makhani sauce:

Oil 1 tbsp
Jeera ½ tbsp
Butter 1 tbsp
Bay leaf 2 nos.
Green cardamom 3-4 nos.
Onions 1 medium sized (sliced)


Garlic 4-5 cloves
Ginger ½ inch
Green chillies 2 nos.
Coriander stalks a few
Cashew 4-5 nos.
Kashmiri red chillies 4-5 nos.
Tomatoes medium size 3-4 nos.
Salt to taste
Haldi powder a pinch
Kashmiri red chilli powder 1 TSP
Coriander powder ½ TSP
Butter 2 tbsp
Garlic 1 tbsp
Green chillies(Chopped) 1-2 nos.
Kashmiri red chilli powder 1 TSP
Honey 1 tbsp
Fresh cream 2-3 tbsp
Salt to taste
Fresh coriander(chopped) handful

Stir & cook until it's translucent to golden brown
Stir well and cook on high flame until tomatoes turn mushy
Add a splash of Hot water
Cover & cook for 15 minutes
Once cooked well switch off the flame and cool down to room temperature
Discard the bay leaf and transfer in a grinding jar to make fine puree
Stir & cook for 1-2 minutes
Stir & cook on medium heat for 4-5 minutes
Stir & cook for 1-2 minutes
Makhani sauce is ready!
Cool down the sauce completely and pour them in ice cube tray
Freeze them for at least 4-5 hours or overnight


For chicken:

Onion (Chopped) 1 Medium Sized
Salt A Pinch
Chicken Thighs & Breast (Minced) 250 Grams
Green Chillies 3-4 Nos.
Ginger (Chopped) 1 Inch
Garlic (Chopped) 7-8
Fresh Coriander (Chopped) Handful
Mint Small (Chopped) Handful
Spicy Red Chilli Powder ½ Tsp
Cumin Powder 1 Tsp
Turmeric Powder A Pinch
Garam Masala 1 Tsp
Black Salt 1 Tsp
Coriander Powder 1 Tsp
Lemon Juice 1 Tsp
Salt To Taste
Ghee 2 Tbsp
Refined flour as required
Egg (Whisked) 2 no.
Bread crumbs as required

Mix onion and salt and allow it to rest for 10 minutes
Further use a cloth and squeeze out excess moisture from the onions
Mix & combine all of them together
Place a burning charcoal in small separate bowl, pour ghee over it
Cover and smoke the chicken mixture to impart the smoky flavour
Take a portion of chicken mixture and flatten it on hand further add the makhani sauce cube in the centre
Close it neatly & shape to make a ball
Coat the chicken balls first with refined flour
Further coat it with whisked egg and then later coat it with bread crumbs
Now, keep these balls in the fridge to set
Once set, deep fry in moderately hot oil on medium heat until it's crisp and golden brown
Your butter chicken bombs are ready!
Serve with dahi wali chutney or any dip of your choice


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BernadineK
0 Views · 14 days ago

Full written recipe for Corn Bhajiya

Prep time: 10-15 minutes
Cooking time: 15-20 minutes
Serves: 3-4 people

Ingredients:
CORN | भुट्टा 2 NOS.
SALT | नमक TO TASTE
RED CHILLI POWDER | लाल मिर्च पाउडर 1 TSP
GRAM FLOUR | बेसन 1 CUP
WATER | पानी AS REQUIRED
Method:
To make corn bhajiyas its very important to cut the corn in a certain way, if you use whole corn kernels then the bhajiyas might splutter & lose their shape while frying, so if you get corn kernels from the market then make sure you chop them roughly.
Take a whole peeled corn & cut it into two halves, then place the cut side down & cut the corn kernels by moving the knife from top to bottom, similarly cut all the whole corn.
Now add the corn kernels in a bowl, add salt & red chilli powder, then add gram flour in batches & mix well.
Further add a splash of water & mix it well again until the mixture comes together.
To fry the bhajiyas heat the oil until it gets moderately hot or reaches 170 C.
Further scoop out small portions of the mixture & drop them in the hot oil carefully, you can dip your hand in cold water before scooping if the mixture sticks to your hand.
Fry them over high flame for a minute without stirring them then turn down the flame to medium low & fry until they turn golden brown while stirring at regular intervals.
Once fried, transfer them into a sieve so that all the excess oil drips off.
Your crispy corn bhajiyas are ready, serve hot with sukhi chutney, fried & salted green chillies & masala chai.

Sukhi chutney
Ingredients:
GRAM FLOUR | बेसन 1 CUP
SALT | नमक TO TASTE
WATER | पानी AS REQUIRED
GARLIC | लेहसुन 5-6 CLOVES (UNPEELED)
SALT | नमक TO TASTE
GARAM MASALA | गरम मसाला A PINCH
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TBSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
Method:
To make the sukhi chutney you’ll need to make the chura first.
In a bowl add the gram flour, salt & gradually add water as required while whisking continuously to make a semi thick besan batter.
Once your batter is ready, dip your fingers in the batter & drizzle the batter over hot oil in thin streams, once the surface of the oil gets covered, bring the chura to one side of the pan using a spider & pour more batter into the oil similarly.
Fry the chura over medium flame until it gets crisp & light golden brown then transfer it into a sieve using a spider so that all the excess oil drips off.
Now add the garlic cloves into the spider & fry them by dipping the spider into the hot oil for a few seconds then transfer them into a bowl.
Further add the chura & garlic into a chopper along with salt, garam masala, spicy red chilli powder & kashmiri red chilli powder & grind it coarsely.
Your sukhi chutney is ready.

#YFL #SanjyotKeer #CornBhajji

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BernadineK
0 Views · 14 days ago

Full recipe for Quick Cheese Chilli Garlic Bread Sticks

Prep time: 10 mins
Cooking time: 10 mins
serves: 4

Oregano seasoning
Ingredients:
• Dried Garlic powder 4 tbsp
• Dried Oregano 1 ½ tbsp
• Dried Basil 1 tbsp
• Black pepper powder 1 tsp
• Red chilli powder 1 tbsp
• Dried Rosemary 1 tsp
• Salt to taste

Method:
• In a mixing jar add the powdered spices, dried herbs, salt and mix well.

Garlic butter
Ingredients:
• Melted butter ½ cup
• Garlic 4 tbsp (chopped)
• Fresh coriander 1 tbsp

Method:
• Mix the melted butter with finely chopped garlic and fresh coriander leaves.


Cheese chilli garlic breadsticks
Ingredients:
• Processed cheese 100 gm
• Capsicum 1 cup
• Green chilli 2 tbsp (Chopped)
• Garlic 3 tbsp (chopped)
• Oregano seasoning 1 tbsp
• Garlic butter as required
• Bread slices as required

Method:
• In a mixing bowl add capsicum, green chillies, garlic, cheese and oregano seasoning, mix well.
• Spread the cheese chilli mixture on the bread slice evenly, top it with another bread slice and press it gently.
• Apply garlic butter on the sandwich or directly pour 1 tbsp of garlic butter on the tawa and sprinkle little oregano seasoning, cook the sandwich on both the sides until crisp & golden brown.
• Apply the garlic butter and little sprinkle of oregano seasoning on the other side as well before toasting.
• Cut the sandwich into sticks and serve hot with ketchup or any dip of your choice.


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BernadineK
0 Views · 14 days ago

The most celebrated Surat street favorite in our style. 'Surati Anda Ghotala' at its best.

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BernadineK
0 Views · 14 days ago

Written recipe for Pani puri

Prep time: 30 mins
Cooking time: 1 hour
Serves:

For making puris
Ingredients:
• Wheat flour 1 cup
• Suji (semolina) 1/4th cup
• Salt 1/4th tsp
• Water as required
• Oil for frying
Method:
• In a mixing bowl add wheat flour, suji and salt, mix well and add water and knead a tight dough. Cover it with a damp cloth and rest it for 15 minutes. Knead once again after resting.
• Divide the dough into small equal dough balls, roll into thin chapati without applying any oil or dry flour.
• Cut into coin size with the help of a cookie cutter or a bottle lid. Make as many as you want.
• Set oil on medium heat in a wok and fry the small puri by gently pressing them down so it can fluff up, fry on both the sides until golden brown.re move it on a absorbent paper and keep aside for later use.

For making sweet chutney
Ingredients:
• Water 1.5 litre
• Tamarind 250 gm
• Jaggery 400 gm
• Red chilli 1 tbsp
• Dry ginger powder 1 tbsp
• Jeera powder 1 tbsp
• Salt to taste
Method:
• Set a wok on medium heat, add all the ingredients and mix well, cook and reduce till half.
• Strain the chutney with a help of a sieve, cool down to room temperature and keep aside for later use.

For making pani puri pani
Ingredients:
• Fresh mint leaves 2 cups
• Fresh coriander 1 cup
• Green chillies 6-8 nos.
• Ginger 1 inch
• Jaggery 1/4th cup
• Pani puri masala 2 tbsp
• Roasted jeera powder 1 tbsp
• Black salt 1/4th tsp
• Cloves powder 1/4th tsp
• Cinnamon powder ½ tsp
• Tamarind pulp 1/4th cup
• Salt to taste
• Water 1 litre + 1.5 litre
• Lemon juice 2 nos.
Method:
• Add all the ingredients in the grinding jar, grind well and add 1 litre water, transfer to big bowl and further add 1.5 litre water, lemon juice, mix well and refrigerate until chill.
• Strain the pani through a sieve and set aside.

Assembly
Ingredients:
• Puri
• Pani
• Sweet chutney
• Soaked boondi
Method:
• Crack the top of the puris with thumb and stuff the cavity with soaked boondi add a dash of sweet chutney and a spoonful of pani serve it immediately.
• You can skip sweet chutney according to your pallet.
• You can also stuff it with some boiled and mashed potatoes mixed with red chilli and cumin powder
• Serve them immediately as you make or else it will turn soggy.


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BernadineK
0 Views · 14 days ago

Cheese chilli toast sandwich

For making special spicy green sandwich chutney
Ingredients:
Fresh Coriander leaves 1 big bunch
Fresh Spinach 6-7 leaves (blanched)
Green chillies 10-15 nos.
Fresh Curry leaves 10-12 nos.
Special sandwich masala 1 tsp/to taste
Roasted chana dal 1 tbsp
Garlic 4-5 cloves
Water as required
Methods:
Wash the coriander leaves well and transfer it to the grinding jar, you can also choose to use coriander stems as they too are full of flavours, add blanched spinach leaves, green chillies, garlic, curry leaves, special sandwich masala and roasted chana dal, grind well into a fine paste, adjust the consistency by adding water.
Make sure the chutney should be thick enough to apply on the bread. Your chutney is ready to be used as a spread on your sandwich, you can also store it in an airtight container and refrigerate it for couple of days.
Tip: street vendors use breadcrumbs to thicken the chutney, but as we are making this back at home chana dal is a perfect substitute to thicken the chutney.

For Special sandwich masala
Ingredients:
Whole spices
Jeera (cumin seeds) 2 tbsp
Peppercorns 1 tbsp
Cloves 2 tsp
Fennel 1 tbsp
Star anise ½ (optional)
Powdered spices
Amchur powder 1 tbsp
Hing ½ tsp
Anardana powder 1 tbsp
Ginger powder ½ tsp
Black salt 1 tbsp
Salt 2.5 tbsp
Methods:
Set a pan on medium heat, add the whole spices and anardana powder, dry roast them until fragrant, take it off from the gas and allow it to cool down.
Transfer the roasted spices to a grinding jar, further add the powdered spices and salt, grind it well into a fine powder.
Your special sandwich masala is ready, use it accordingly and store it in an airtight container in a cool and dry place.

for making sandwich
Ingredients:
Capsicum 1 cup (chopped)
Onions 1 cup (chopped)
Processed cheese 100 gm (grated)
Sandwich masala/chaat masala a large pinch
Special spicy green chutney 4-5 tbsp
Bread slices as required
Butter to toast
Methods:
Wash the capsicum & onions well and chop them finely, further transfer the chopped veggies to a mixing bowl, further add grated cheese, sandwich/chaat masala and special spicy green chutney, mix well and the filling is ready.
Take three bread slices and apply efficient amount of cheese chilli mixture over two bread slices and spread evenly, place one slice over the other and close it with the third plain bread slice.
Preheat a toaster and toast the sandwich, do apply butter while toasting, you can also toast the sandwich over a tawa or a pan, make sure to press the sandwich gently while toasting to keep the mixture intact. You can also make sandwich with 2 slices or three or four, as per your preference.
Cheese chilli toast sandwich is ready, serve it hot with green chutney or ketchup or any dip of your choice, make sure to apply butter over the toast before serving.
To serve it like street style, apply little butter and chutney over the toasted sandwich and grate some cheese, serve with tomato ketchup and green chutney.


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BernadineK
0 Views · 14 days ago

Full Written Recipe for Jini dosa

Prep time: 20-25 minutes (doesn’t include the soaking and fermentation time)
Cooking time: 20-25 minutes
Serves: 12-15 dosa (depending on its size)

For dosa batter:
Ingredients:
• Ukdha chawal 200gm
• Urad dal 50gm
• Methi seeds 1/4 tsp
• Besan 50gm
• Sooji 50gm
• Salt to taste
Method:
• Wash the dal and rice together at least 3-4 times or until the water is clears, add methi seeds to it and let them soak for an hour at least.
• After they have been soaked, drain all the excess water and grind it into fine paste using a mixer grinder, make sure you add little quantities of water in batches while grinding, you don’t want the paste to be extremely thin.
• In a separate bowl combine besan, sooji, salt and gradually add water & whisk until you get a smooth paste.
• Now add the grinded rice and urad dal mixture to the besan and sooji paste and mix everything well using a whisk, gradually add water and make a thick lump-free batter, cover it and let it rest in a warm place for it to ferment for at least 3-4 hours.
• After the batter gets fermented check the consistency, it should be thick enough to spread easily, add some water and whisk it again if it’s too thick.
• Check for salt and adjust accordingly, your dosa batter is ready.

For jini dosa masala:
Ingredients:
• Butter 1 tbsp
• Oil 1 tsp
• Cumin seeds 1/2 tsp
• Onions 2 medium size (chopped)
• Tomatoes 2 medium size (chopped)
• Capsicum 1 cup (chopped)
• Cabbage 1 cup (shredded or chopped)
• Schezwan chutney 4 tbsp
• Ketchup 2 tbsp
• Red chilli sauce 1 tbsp (optional)
• Salt to taste
• Garam masala 1 tsp
• Kashmiri red chilli powder 1 tbsp
Method:
• Set a tawa on high heat and add butter, oil and cumin seeds, allow it to crackle.
• Further add the onions, stir & cook until the onions turn translucent.
• Once the onions turn translucent, add the chopped tomatoes and sprinkle some salt to taste.
• Further add capsicum, cabbage followed by the remaining sauces, adjust salt to taste, add garam masala and kashmiri red chilli powder, mix everything well and cook for 1-2 minutes, use a potato masher to mash everything lightly.
• Your masala for jinni dosa is ready.
For jinni dosa:
Ingredients:
• Dosa batter as required
• Masala as required
• Paneer 50-80gm (grated)
• Processed cheese as required
• Fresh coriander 1 tbsp (chopped)
• Spring onion green 1 tbsp (chopped)
Method:
• Set a dosa tawa on high heat and let it heat nicely, adjust the temperature of the tawa by sprinkling some water on to it, once the tawa gets hot enough put a spoonful of the dosa batter on the tawa and start moving the spoon in a circular motion outward to form a dosa, spread the batter evenly and make a thin layer.
• Lower the flame and add the masala as required and spread it evenly across the dosa.
• Further grate some paneer on the dosa along with processed cheese, add fresh coriander and spring onion greens.
• Once the dosa get cooked, remove it and transfer it onto a chopping board or a plate and cut it into thick strips and roll it.
• Your jinni dosa is ready.
• Grate some cheese on top of it while serving and serve with coconut chutney and schezwan chutney.
#YFL #SanjyotKeer #Dosa

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BernadineK
0 Views · 14 days ago

Full Written Recipe- Soya Chaap Bhuna Masala

For marinating the soya chaap
Ingredients:
• Soya chaap 500 gm
• Oil for frying
• Whisked Curd 1 cup
• Salt to taste
• A pinch of Black pepper powder
• Red chilli powder 1 tbsp
• Amchur powder 1 tsp
• Live charcoal + ghee
Methods:
• I have used a canned soya chaap, you can also use frozen or fresh. Follow the package instructions, usually you just require to wash them. Some of the packaged soya chaap require boiling, further cut it diagonally in 2-3 pieces, depending on how big the chaap is.
• Set a pan or wok on medium heat, Deep fry the chaap in hot oil until golden brown in colour. Remove it and transfer it to a mixing bowl.
• Further, add curd, red chilli powder, amchur powder, and salt & pepper to taste, mix well with the chaap and smoke it for 5-6 minutes by placing live charcoal and adding few drops of ghee & covering it.
• Marinate it until it is added into the gravy.

For making bhuna masala
Ingredients:
• Ghee 2 tbsp + oil 1 tsp
• Jeera 1 tsp
• Whole spices:
1. Bay leaves 2 nos.
2. Cloves 2-3 nos.
3. Green cardamom 1-2 nos.
4. Cinnamon stick 1 inch
5. Black cardamom 1 no.
• Onions 5-6 medium size (chopped)
• Turmeric powder 1 tsp
• Ginger garlic paste 3 tbsp
• Green chillies 3-4 nos. (slit)
• Kashmiri Red chilli paste 2 tbsp
• Tomatoes 4-5 medium size (coarsely pureed)
• Salt to taste
• Powdered spices:
1. Red chilli powder 1 tbsp
2. Coriander powder 1 tbsp
3. Jeera powder 1 tsp
• Hot Water as required
• Marinated soya chaap
• Garam masala 1/2 tsp
• Kasuri methi 1 tsp
• Fresh coriander leaves 2 tbsp (chopped)
Methods:
• Set a pan on medium heat, add ghee & oil, add whole spices and sauté it for half a minute to a minute.
• Add the chopped onions and cook until its golden brown. Cooking of the onion should be on medium heat.
• Further add turmeric powder, ginger garlic paste, green chillies and red chilli paste, stir and cook until ghee separates. I usually use some hot water to further disintegrate the onion.
• Add the tomatoes, salt to taste, red chilli powder, coriander powder and cumin powder, mix and cook for 15-20 minutes on medium low flame.
• Add hot water if the masala starts to dry or starts to stick to the pan.
• Lower the flame and add the marinated soya chaap, stir and mix gently, cook for 4-5 minutes.
• Add hot water to adjust the consistency of the gravy as per your need. And simmer for 4-5 minutes.
• Add garam masala and kasuri methi, mix well and continue to cook for 2-3 minutes.
• Finish it by adding some freshly chopped coriander leaves.
• Your bhuna masala soya chaap is ready, serve hot with garlic naan, or paratha or any Indian bread of your choice, you can also choose to pair it up with little rice.


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BernadineK
0 Views · 14 days ago

Full written recipe for Masala pav

Prep time: 15-20 minutes
Cooking time: 15-20 minutes
Serves: 4-5 people

Vegetable Masala
Ingredients:
• KASHMIRI LAL MIRCH (RED CHILLIES) - 7-8 NOS. (SOAKED)
• LEHSUN (GARLIC CLOVES) - 1/3 CUP
• MAKKHAN (BUTTER) - 3 TBSP
• OIL - 1 TBSP
• JEERA (CUMIN SEEDS) - 1 TSP
• PYAAZ (ONIONS) - 2 MEDIUM SIZED (CHOPPED)
• SHIMLA MIRCHI (CAPSICUM) - 1.5 MEDIUM SIZED (CHOPPED)
• TAMATAR (TOMATOES) - 2 MEDIUM SIZED (CHOPPED)
• CHUKANDAR (BEETROOT) - 1/2 MEDIUM SIZED
• HARI MIRCHI (GREEN CHILLI) PASTE - 1 TSP
• SALT TO TASTE
• KASHMIRI LAL MIRCH (RED CHILLI POWDER) - 1 TSP
• DHANIYA (CORIANDER) POWDER - 1 TBSP
• A PINCH OF GARAM MASALA
• PAV BHAJI MASALA - 2 TBSP
• KASURI METHI - 1 TSP
• HARA DHANIYA (FRESH CORIANDER) A HANDFUL
• CHILLI & GARLIC PASTE - 7-8 TBSP
• Water 100-150 ml
Method:
• Add the soaked Kashmiri red chillies & garlic in a mixer grinder to make a watery paste, keep the paste aside for later use.
• Set a pan on medium heat, add oil, butter, jeera & onions, stir & cook on high flame until the onions turn translucent, once the onions turn translucent, add capsicum, tomatoes, beetroot, green chilli paste, salt, powdered spices, fresh coriander & chilli & garlic paste, stir & cook on medium high flame for 2-3 minutes.
• Further add water and lightly mash the veggies with a pav bhaji masher while keeping it a little chunky.
• Your masala for masala pav is ready. you can remove in a bowl and then reheat it with as much as required.

For masala pav
Ingredients:
• Vegetable masala
• Butter 1 tbsp (for one portion of masala pav)
• Chilli garlic chutney 2-3 tbsp (for one portion of masala pav)
• Fresh coriander (chopped) as required
• Cheese as required
Method:
• For making the masala pav, slice the pav in two halves keeping the end intact.
• On a tawa, add butter, chilli garlic chutney and some freshly chopped coriander leaves, further add a sufficient amount of prepared vegetable masala and coat the pav well with the masala from all side, briefly cook for few seconds, squeeze some lemon juice and finish with some freshly chopped coriander leaves, and serve garma garam masala pav with some red garlic chutney and onions on side.
• You can also serve it a little different way, just cut the pav in cubes, make 9 pieces from one pav or as many small or big pieces you wis to make.
• On a tawa, add butter, chilli garlic chutney and some freshly chopped coriander leaves, further add a sufficient amount of prepared vegetable masala and add the pav cubes, mix & coat the pav well with the masala from all side, briefly cook for few seconds, do not overcook or else it may turn soggy, squeeze some lemon juice and finish with some freshly chopped coriander leaves, mix once with light hands.
• Your garma garam masala pav is ready, grate some cheese over the cubes and serve immediately with some red garlic chutney and onions on side.


#YFL #SanjyotKeer #MasalaPav

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BernadineK
0 Views · 14 days ago

Full written recipe for Crispy Veg Cutlet

Prep time: 10-15 minutes
Cooking time: 10-15 minutes
Serves: 4-5 people

Ingredients:
For potato mixture
• Potatoes 4-5 medium size (boiled & grated)
• Ginger 1 inch (chopped)
• Green chillies 2-3 nos. (chopped)
• Fresh coriander leaves 1 tbsp (chopped)
• Fresh mint leaves 1 tbsp (chopped)
• Veggies:
1. Capsicum 1/3rd cup (chopped)
2. Corn kernels 1/3rd cup
3. Carrots 1/3rd cup (chopped)
4. French beans 1/3rd cup (chopped)
5. Green peas 1/3rd cup
• Salt to taste
• Black pepper powder 1 tsp
• Powdered spices:
1. Red chilli powder 1 tbsp
2. Coriander powder 1 tbsp
3. Cumin powder 1 tsp
4. Garam masala 1 tsp
5. Amchur powder 1 tsp
6. Kasuri methi ½ tsp
7. Black salt a pinch
8. Turmeric powder 1/4th tsp
• Lemon juice 1 tsp
• Soaked poha ½ cup
• Cornstarch 1 tbsp
For coating
• Refined flour slurry
1. Refined flour 1/3rd cup
2. Water as required
3. Salt to taste
4. Black pepper powder a pinch
• Crushed vermicelli
• Refined flour/cornflour 1/3rd cup
• Oil (for deep frying)

Methods:
• For potato mixture, add all the ingredients in a mixing bowl, mix and combine well, while mixing if the mixture seems to become moist, you can adjust by adding more cornflour and poha. Mix well until the mixture holds shape.
• Grease your palm with oil, take a spoonful of mixture and roll like a ball while squeezing lightly so to hold the shape, further roll between your palm to shape like a cylinder. You can also choose
• To make slurry, mix refined flour and water together until its smooth and lump free, add salt & black pepper powder to taste and mix well.
• Now coat the shaped tikki in dry refined flour or cornflour, further dip in the refined flour slurry and coat well with crushed vermicelli, you can store them in deep freezer for a week, for now, deep freeze for 5-10 minutes to set.
• Once set for 5-10 minutes in deep freezer, you can deep fry them in hot oil on medium high heat until crisp and golden brown.
• Vegetable cutlets are ready, serve them hot with ketchup, or any dip of your choice.


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BernadineK
0 Views · 14 days ago

You can now prepare various flavoured popcorns at home easily with this recipe. I have shared my home-made cheese powder recipe which you can prepare easily in a few minutes & also the perfect recipe to prepare caramel popcorn from scratch in this video. The smoky tandoori popcorn & chatpata popcorn turn out amazing too. I was waiting to do a popcorn video for you guys from a long time & now you can enjoy your cricket match or this festive season with these different popcorn recipes. Cheers!

Full written recipe for Popcorn 5 ways

I’ll be making 4 different flavours of popcorn along with the classic salted butter popcorn, as this is very neutral in flavour it can be clubbed with different flavourings.

Classic butter popcorn
Ingredients:
• Oil 1 tsp
• Butter 2 tbsp
• Popcorn kernels 100 gm
Method:
• Take a microwave safe bowl, add the corn kernels along with the oil & butter, mix once and wrap it with a cling wrap or you could also use a microwave safe lid to cover. Make sure the lid is fitted tightly.
• Microwave the corn for 7 minutes on high power, the popcorn will start pop one by one.
• After 7 minutes of cooking in the microwave, carefully remove the bowl and unwrap it, your classic butter popcorn is ready, you can enjoy munching these over a binge watching your favourite content, movie or a match.
• We will be further making other flavours and mix it with the classic butter popcorn.

Cheese popcorn
Ingredients:
• Butter popcorn as required
• Processed cheese 100 gm
• Bread crumbs as required
• Haldi (turmeric) powder 1/4th tsp
• Kashmiri lal mirch (red chilli) powder 1 tsp
• Salt ½ tsp
Method:
• Take a microwave safe plate and spread a very thin layer of breadcrumbs, grate the cheese & spread evenly over the breadcrumbs.
• Microwave at 50 % power for 6 minutes or until the cheese starts to get some colour, remove the baked cheese carefully and allow to cool down a little bit.
• Carefully pickup up the baked cheese disc and break in smaller pieces, transfer the baked cheese pieces along with little breadcrumbs in a grinding jar and add, turmeric powder, red chilli powder & salt, grind to make fine powder. Your homemade cheese powder is ready, store in an airtight container & refrigerate it, stays good for couple of weeks.
• As the cheese powder is ready, just simply sprinkle it over the popcorn and mix well. Your cheese flavoured popcorns are ready.

Tandoori popcorn
Ingredients:
• Butter popcorn as required
Tandoori spice mix
• Kashmiri lal mirch (red chilli) powder 1 tbsp
• Dhaniya (coriander) powder 1 tbsp
• Jeera (cumin) powder 1 tsp
• Amchur (dry mango) powder 1 tsp
• Lehsun (garlic) powder 1 tsp
• Garam masala 1 tsp
• Kala (black) salt ½ tsp
• Live charcoal + ghee (for smoke flavour)
Method:
• Take a mixing bowl or a jar and add all the powdered spices and mix well, your tandoori spice mix is ready, sprinkle the tandoori spice mix over the butter popcorn and mix to coat well. Smoke the spice coated popcorn using the live charcoal & ghee.
• Your tandoori flavoured popcorns are ready.

Chatpata pudina popcorn
Ingredients:
• Pudina (fresh mint leaves) a big handful
• Butter popcorn as required
• Chaat masala a pinch
• Amchur powder a pinch
Method:
• Take a microwave safe plate and spread the mint leaves evenly, microwave at high power for 3 minutes, after cooking, use a cloth to remove the plate, allow the dried mint leaves to cool down.
• Transfer the dried leaves in a sieve and sift to get a fine powder. Your mint powder is ready, store in an airtight container & refrigerate it, stays good for couple of weeks.
• As the mint powder is ready, just simply sprinkle it over the popcorn along with some chaat masala and mix well. Your chatpata pudina popcorns are ready.

Caramel popcorn
Ingredients:
• Butter popcorn as required
For caramel
• Cheeni (sugar) 1 cup
• Makkhan (butter) 1 tbsp
• Baking soda 1 tsp
Method:
• Set a heavy base wok or a wide opening utensil on low heat, add the sugar and let the sugar melt on very low heat, do not stir at this stage.
• Once the sugar starts to get some colour, stir it carefully on low heat and cook until the entire batch melts and changes the colour, as the colour changes to light golden brown add the butter and whisk continuously.
• Be careful while whisking as the caramel is very hot, add the baking soda and immediately switch off the flame, stir until it starts to froth, immediately add the butter popcorn and coat the popcorn quickly, remember you have to speed up while doing this step or else it’ll be difficult as the caramel starts to harden as it cools down.
• Transfer the caramel coated popcorn over a baking paper lined tray and spread evenly but be careful, allow the popcorn to cool down and the caramel to harden.
• After the rest break the caramel coated popcorn with hands, your caramel popcorns are ready.

#YFL #SanjyotKeer #Popcorn

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BernadineK
0 Views · 14 days ago

Written recipe for Mutton masala

Prep time: 30 mins
Cooking time: 1.5 hours
Serves: 6

Ingredients:
• Mutton 750 gm
• Salt to taste
• Ginger garlic paste 1 tbsp
• Lemon juice 1 tsp
• Curd ½ cup
• Ghee 4 tbsp
• Whole spices:
1. Bay leaves 2-3 nos.
2. Green cardamom 3-4 nos.
3. Black cardamom 1-2 nos.
4. Cloves 3-4 nos.
5. Cinnamon 1 inch
• Onion 5-6 medium size (sliced)
• Ginger garlic paste 1 tbsp
• Green chilli pastes 1 tbsp
• Turmeric powder ½ tsp
• Coriander powder 2 tbsp
• Red chilli powder 1 tbsp
• Tomato puree 3 medium size
• Salt to taste
• Hot water 250 ml
• Garam masala 1 tsp
• Fresh coriander 1 tbsp (chopped)

Methods:
• In a mixing bowl add mutton, salt, ginger garlic paste, lemon juice and curd, mix well and marinate the mutton for at least 30 minutes.
• Set a deep pan vessel or a kadhai on medium flame, add ghee and whole spices, sate them for few seconds, add onions and cook until golden brown.
• Add ginger garlic paste and green chilli paste and further cook for 4-5 minutes, add the marinated mutton along with the remaining marinade, mix well and cook on medium high heat for about 10-12 minutes.
• Low down the heat and now further cook for 20-25 minutes while keep stirring in intervals.
• Add turmeric powder, coriander powder and red chilli powder, mix well and cook for 15-20 minutes keeping the flame on medium heat while stirring in intervals.
• Add the tomato puree and salt and further cook for 7-8 minutes.
• Add hot water to cook the mutton for 10-12 minutes, now cover and cook 20-25 minutes more or until the mutton is tender and soft. Keep stirring in intervals. You can adjust the quantity of water depending on how thick or thin you want your masala gravy to be. Check for seasoning.
• Add garam masala and freshly chopped coriander leaves and mix well, your mutton masala is ready to be served, serve hot with paratha or roti of your choice.


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BernadineK
0 Views · 14 days ago

Healthy, quick and delicious recipe for breakfast or serve it as an evening snack.

Oregano Seasoning Recipe: https://youtu.be/7fbRuxisu9Q

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BernadineK
0 Views · 14 days ago

Full written recipe for Chicken tikka masala

Prep time: 25-30 minutes
Cooking time: 30-40 minutes
Serves: 4-5 people

Chicken tikka
Ingredients:
1st marination:
Chicken thigh 500 gm (boneless)
Salt to taste
Kashmiri lal mirch (red chilli) powder 1 tsp
Lemon juice 1 tsp
Ginger garlic chilli paste 2 tbsp
2nd marination:
Mustard oil 2 tbsp
Kashmiri red chillies 1 tbsp
Turmeric powder 1/4th tsp
Garam masala 1 tsp
Cumin powder 1 tsp
Black salt 1 tsp
Chaat masala 1 tsp
Kasuri methi1 1 tsp
A pinch of salt
Ginger garlic chilli paste 1 tsp
Hung curd 1/4th cup
Live charcoal + ghee
Oil as required for cooking the chicken
Method:
Add all the ingredients of the first marination in bowl, mix well & massage the chicken pieces really well. Keep the chicken marinated for 10-15 minutes.
For 2nd marination, take another bowl, mix oil and red chilli powder first, whisk well to bleed its natural red colour, further add the remaining ingredients of the 2nd marination and mix well, apply this marination mixture to the already marinated chicken & keep it marinated for at least 30 minutes.
Smoke the chicken by dropping few drops of ghee over the burning charcoal, cover it for 3-4 minutes.
After the marination, skew the chicken pieces in a skewer, and reserve the marinade for later use.
Set a pan on medium heat, add oil, and cook the chicken from all side until it’s cooked and tender.
Once grilled/cooked, drizzle some melted butter over it, and briefly char them on open flame to get the charred texture.
You can serve them at this stage as well as a starter, with some green chutney, fresh onion rings and some lemon on side, make sure to sprinkle some chaat masala before serving, but as we are going to make the gravy version, keep them aside to be used later.

Note: chicken tikka gravy, is made by combing the makhani gravy, and the onion tomato gravy.
Gravy
Ingredients:
Makhani gravy
Oil 1 tbsp
Jeera 1 tsp
Tej patta 2-3 nos.
Hari elaichi 3-4 pods
Onions 2 medium size
Tomatoes 6-7 medium size (chopped)
Garlic 8-10 cloves
Ginger 1 inch
Green chillies 3-4 nos.
Fresh coriander stems 1 tbsp
Kashmiri red chillies 8-10 nos.
Cashew nuts 1/3rd cup
Salt to taste
Haldi (turmeric) powder 1/4th tsp
Kashmiri red chilli powder 1 tsp
Kasuri methi 1 tsp
Water as required
Onion tomato masala gravy:
Ghee 2 tbsp
Cumin seeds 1 tsp
Garlic 2 tbsp (chopped)
Green chillies 2-3 nos. (chopped)
Onions 3 medium sized (chopped)
Turmeric powder ½ tsp
Kashmiri red chilli powder 1 tbsp
Ginger garlic chilli paste 1 tbsp
Cumin powder 1 tsp
Coriander powder 2 tsp
Tomatoes 3 medium sized (chopped)
Salt to taste
Honey 1 tbsp
Prepared chicken tikka
Fresh cream 2-3 tbsp
Butter 1 tbsp
Kasuri methi 1 tsp
A pinch of garam masala
Ginger 1 inch (julienned)
Green chillies 2-3 nos. (slit)
Fresh coriander leaves (chopped) as required
Method:
For makhani base gravy, set a pan or a wok on medium heat, add oil, jeera, tej patta & elaichi, stir once and further add onions, stir & cook on medium high heat until the onions start to get some colour.
Further add tomatoes and the remaining ingredients and stir & cook on high flame for 4-5 minutes, further add 300-400 ml water, stir and cover and cook on medium flame for 15-20 minutes.
Further switch off the flame & allow to cool down to room temperature.
Once cooled discard the bay leaves and transfer the mixture in a grinding jar, grind to make fine puree, you can add little water while grinding. Your makhani base gravy is ready. Keep aside to be used later.
To continue further, we need to make the onion tomato masala, so set a pan on medium heat, add, ghee, jeera and allow the jeera to crackle further add, garlic, stir and cook on medium heat until the garlic starts to get some colour.
Further add green chillies & onions, stir and cook on medium flame until the onions are light golden brown in colour.
Now lower the flame and add the turmeric powder & kashmiri red chilli powder, add little hot water to avoid the spices from burning, stir for a minute.
Further add ginger garlic chilli paste and stir & cook on medium flame for 1-2 minutes, further add cumin powder, coriander powder, tomatoes and salt, stir and cook for a minute.
Lower the flame, cover & cook on low flame for 10-15 minutes, make sure to stir in intervals, add some hot water if required to continue the cooking process, adjust the flame low to medium low heat, stir and cook until the ghee separates.
Your onion tomato masala gravy is ready, add the prepared makhani gravy & the reserved marinade along with honey, stir well & cook for 4-5 minutes on medium flame.
No, add the prepared chicken tikka, make sure to remove the skewers, stir gently & cook for 2-3 minutes.
Further add fresh cream, butter, kasuri methi, garam masala, ginger & green chillies, cook for 2-3 minutes on medium flame, finish by adding some freshly chopped coriander leaves.
Your chicken tikka is ready, serve hot with some hot tandoori roti of your choice.

#YFL #SanjyotKeer #Chicken

BernadineK
0 Views · 14 days ago

Full written recipe for Restaurant style Paneer tikka masala

Prep time: 10-15 minutes
Cooking time: 25-30 minutes
Serves: 4-5 people

For paneer tikka
Ingredients:
• Paneer 500 gm (cubes)
• Mustard oil 1 tbsp
• Powdered spices:
1. Kashmiri red chilli powder 1 tbsp
2. Jeera powder 1 tsp
3. Coriander powder 1 tbsp
4. Black salt ½ tsp
5. Amchur powder 1 tsp
6. Garam masala 1 tsp
7. Kasuri methi 1 tsp
• Ginger garlic paste 1 tbsp
• Roasted besan 1 tsp
• Salt & black pepper to taste
• Hung curd/thick curd ½ cup
• Fresh coriander 1 tbsp (chopped)
• Fresh mint leaves 1 tbsp (chopped)
• Capsicum ½ cup (diced)
• Onions ½ cup (petals, diced)
• Tomatoes ½ cup (diced & deseeded)
• Live charcoal + ghee
Methods:
• In a mixing bowl, add mustard oil and Kashmiri red chilli powder, mix well to bleed the natural red colour, further add the remaining powdered spices, ginger garlic paste, roasted besan & salt & black pepper powder to taste, mix well and further add, freshly chopped coriander & mint leaves and hung curd, mix well further add diced onions, tomatoes and capsicum and paneer cubes, mix and marinate well but gently without breaking the paneer cubes.
• Smoke the marinated paneer, by placing a live charcoal and pouring few drops over it, keep it covered for at least 4-5 minutes to impart smoke flavour in it.
• Skew the paneer, onions, tomatoes and capsicum over a skewer, after skewing, keep the extra marinade aside to be used later in gravy.
• Cook and char the paneer on open flame, further, apply some melted butter over the charred paneer and cook them again briefly on open fire, you can also choose to grill them on pan by skewering it in either bamboo skewers or steel skewers. Keep It aside to be used later in the gravy.

For gravy
Ingredients:
For onions tomato puree
• Oil 1 tbsp
• Jeera 1 tsp
• Onions 1 medium size (diced)
• Tomatoes 6-7 medium size (diced)
• Green chillies 3-4 nos.
• Coriander stems a handful
• Whole Kashmiri red chillies 6-7 nos.
• Cashew nuts 4-5 nos.
• Salt to taste
• Hot water 100 ml
For gravy
• Oil 1 tsp + ghee 1 tbsp
• Jeera 1 tsp
• Garlic 2 tbsp (chopped)
• Ginger 1 tbsp (chopped)
• Green chillies 2 nos. (chopped/paste)
• Onions 2 medium size (chopped)
• Powdered spices:
1. Kashmiri red chilli powder 1 tbsp
2. Coriander powder 1 tsp
3. Jeera powder 1 tsp
4. Turmeric powder ½ tsp
5. A large pinch of garam masala
• Tomatoes 1 large size (chopped)
• Salt a pinch
• Reserved tikka marinade
• Paneer tikka
• Garam masala a pinch
• Kasuri methi 1 tsp
• Fresh coriander (chopped) as required
Methods:
• For making the tomato onion puree that’ll be the base, set a wok on medium heat, add oil and the remaining ingredients in the wok and cook them on high flame for 2-3 minutes.
• Add hot water and cover & cook for 10-12 minutes on medium flame. stir in regular interval, once the tomatoes are mushy, switch off the flame and cool down to room temperature.
• Transfer the cooled mixture in grinding jar and grind to a fine purée. Keep the puree aside to be used later in the gravy.
• For the making the gravy, set a wok on medium heat, add oil + ghee, further add the jeera and let the jeera crackle, add the garlic, ginger and green chilli paste, sauté them for 2 minutes on medium flame.
• Further add chopped onions and cook until golden brown.
• As the onions have turned golden brown, low down the heat to medium low, and add the powdered spices, add some water as well to avoid the masalas from burning, cook for 2-3 minutes.
• Now add tomatoes and salt a pinch, cook on high flame for 2-3 minutes, further add the prepared onion & tomato puree and the reserved marinade, mix well and cook for 7-8 minutes on medium high flame.
• Now add the paneer tikka to the gravy and mix gently and cook for 3-4 minutes on medium flame. you can adjust the consistency of the gravy by adding hot water.
• Check for the seasoning and adjust the salt accordingly.
• Add, garam masala a pinch, kasuri methi and some freshly chopped coriander leaves, mix gently and cook for last 1 minute, restaurant style paneer tikka masala is ready, serve hot with butter garlic naan or any indian bread of your choice.


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BernadineK
0 Views · 14 days ago

Written Recipe for Masala pav sandwich

Prep time: 10 mins
Cooking time: 10 mins
Serves: 6-8 sandwiches

Ingredients:
• Whole Kashmiri red chillies 15-20 nos.
• Garlic 1/4th cup (12-15 cloves)
• Jeera (cumin) powder 1 tsp
• Black salt 1 tsp
• Water as required
• Salt to taste
Methods:
• Set water for boiling and add the whole Kashmiri red chillies and boil it for roughly 5-10 minutes.
• Strain it out from the boiling water and cool down to room temperature.
• Transfer the red chillies to a grinding jar and further add garlic cloves, black salt, jeera powder and salt to taste, add water as required to grind into a fine paste. Make sure you do not grind the chillies when they are hot.
• Your red chilli paste is ready to be used, use it accordingly and can also store it in the fridge for 2 days and deep freeze it for 2 weeks.

For making masala pav sandwich
Ingredients:
• Butter as required
• Red garlic paste
Pav bhaji masala
• Fresh coriander leaves (chopped) as required
• Pav as required
• Veggies:
1. Tomatoes (sliced) as required
2. Boiled potatoes (sliced) as required
3. Boiled beetroot (sliced) as required
4. Onions (sliced) as required
5. Capsicum (sliced) as required
6. Cucumber (sliced) as required
• Sandwich masala as required
Methods:
• Slice the pav in two halves from between. Next, set a tawa on medium heat, add a blob of butter, a pinch of pav bhaji masala, a dash of red garlic paste, some freshly chopped coriander leaves, saute it briefly for 10-15 seconds and toast the pav that is sliced in half, toast it from all side, make sure you do not press it too much while toasting.
• Toast it briefly if you want the pavs to be soft or you could also choose to toast it longer and make the pav crispier.
• Once the pav has been toasted, start adding the veggie slices and sprinkle some sandwich masala to give it a distinct flavour.
• Close it like a vadapav and your masala pav sandwich is ready to be served. Serve it immediately, you can also tweak the ingredients as per your preference.


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BernadineK
0 Views · 14 days ago

Full written recipe for Paneer Schezwan Frankie

Prep time: 20-25 minutes
Cooking time: 25-30 minutes
Serves: 8-10 frankies

For half cooked frankie roti
Ingredients:
Maida (Refined flour) 2 cups
Salt ½ tsp
Dahi (Curd) 1/4th cup
Water as required
Oil as required for cooking the roti (half cooked)
Method:
Add the refined flour in a bowl, further add salt to taste and curd, mix well and combine until a dough is formed, once the dough is formed, transfer over the kitchen platform and knead well for 10-15 minutes.
Stretch the dough while kneading properly, make sure to knead well as we have to knead a soft and stretchy dough.
Apply some oil on the dough surface to prevent the dough from drying and further cover it with a damp cloth and rest it for at least 30 minutes.
After the rest, divide the dough in equal size dough balls.
Coat it with dry flour, flatten it with hands and further use a rolling pin to make a chapati. Roll it a little thicker than a regular chapati.
Set a tawa on medium high heat, add little oil, cook the roti briefly on both the sides for roughly 20-30 seconds on each side. Make sure the tawa is hot enough and please do not burn the roti.
Cook as many half roti as you want and stack them, keep it covered in a cloth or you can also keep them in an insulated casserole to keep them soft.
Use them as required when about to make the frankie.

For homemade Frankie masala
Ingredients:
Kashmiri red chilli powder 3 tbsp
Turmeric powder 1 tsp
Coriander powder 2 tbsp
Black salt 1 tbsp
Anardana powder 1 tbsp (optional)
Aamchur powder 3 tbsp
Cumin (jeera) powder 1 tbsp
Garam masala 2 tsp
Black pepper ½ tsp
Salt ½ tsp
Method:
Just mix all the spices in a mixing jar and your frankie masala is ready, use them accordingly and store them in an airtight container and you can store it in the fridge for couple of months.
As the anardana powder is optional, but if you have it in the kitchen then please do use it.

For Schezwan paneer filling
Ingredients:
For frying paneer
Paneer 500 gm (cubes)
Corn flour 1 cup
Refined flour ½ cup
Salt & black pepper to taste
Ginger garlic paste 1 tbsp
Water as required
Oil for frying
For chilli paste
Kashmiri red chillies 10-15 nos.
Hot water to soak
For making sauce
Oil 2 tbsp
Freshly prepared red chilli paste
Garlic 4 tbsp (chopped)
Ginger 1 tbsp (chopped)
Green chillies 1-2 nos. (chopped)
Coriander stems 1 tbsp (chopped)
Spring onions 2-3 bulbs (chopped)
Tomato Ketchup 3 tbsp
Red chilli sauce 1 tbsp
Vinegar 1 tsp
Light Soy sauce 1 tsp
Vegetable Stock / Hot Water 200-300 ml
Salt & White pepper powder to taste
Aromat powder 1 tsp (optional)
Corn flour 1 tbsp + water 50 ml
Onions ½ cup (petals)
Capsicum ½ cup (diced)
Spring onion greens 2 tbsp (chopped)
Method:
For making the batter, take a mixing bowl & add cornflour, refined flour, salt & pepper to taste, mix well and add water slowly and gradually to make a semi thick batter.
Coat the paneer cubes well with the batter.
Set oil on medium heat for deep frying, deep fry the coated paneer cubes in hot oil over medium high flame until crisp and golden brown in colour.
Remove it on an absorbent paper and keep aside to be used later.
For fresh red chilli paste, soak the Kashmiri red chilli in hot water for 10-15 minutes, further cool down to room temperature and grind to a fine and thick paste, add little water to blend it efficiently. Keep aside.
For making the sauce, set a wok on high heat, add oil, freshly prepared chilli paste, cook the chilli paste well until the oil separates.
Further add, chopped garlic, ginger, green chillies, coriander stems & spring onion bulbs, sauté it for 1-2 minutes on high flame.
Now, add tomato ketchup, red chilli sauce, vinegar & soy sauce, stir and cook on high flame for 1 minute.
Further, add the vegetable stock or hot water, stir and cook on high flame for 2-3 minutes, further add salt & pepper to taste and aromat powder, stir well and bring to a boil.
In a separate small bowl, add the cornflour and water and mix, further add this cornflour mixture to the wok and cook until the sauce thickens.
Next, add the fried paneer cubes, onion petals, diced capsicum and mix gently, stir gently to coat the paneer well with the sauces
Finish it by adding freshly chopped spring onion greens.
Schezwan paneer is ready to be used as a filling.

To make frankies
Ingredients:
Half cooked frankie rotis
Butter as required
Frankie masala
Schezwan Paneer
Onions (Chopped)
Cabbage
Fried noodles
Method:
Set a tawa on high heat, add a blob of butter and cook the half cooked rotis on both the sides until golden brown spots appear.
Sprinkle some frankie masala over the frankie roti and add the schezwan paneer filling, onions, cabbage, fried noodles and little bit of more frankie masala, roll the roti and your good to go. Consume it immediately.

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BernadineK
0 Views · 14 days ago

Full written recipe for Mumbai street style masala dosa & uttapam

Prep time: 1 hour
Cooking time: 20 minutes
Serves: 4-5 people

For batter
Ingredients:
• Ukhda chawal 100 gm
• Urad dal 100 gm
• Water 1 cup (divide in two batch)
• Salt to taste
• Besan 3 tbsp
• Bareek rava (fine semolina) 200 gm

Methods:
• Wash the ukhda chawal and urad dal with water and soak them together for at least ½ an hour, you can also soak it for longer.
• After soaking, drain the excess water & transfer in a mixer grinder and grind to a fine paste, add 1/4th cup water while grinding.
• In a separate bowl, add first batch of water that is ½ cup, and mix with besan & salt to taste and whisk to ensure there are no lumps, further add semolina and mix well, the mixture will get to thicken, so now add another batch of water and mix well until there are no lumps.
• Now add the grinded rice paste in the rava mixture and mix well to make the batter, rest the batter for at least ½ an hour, your dosa batter is done, you can also make this a night prior and store this in the fridge and use it next morning for making dosas in breakfast.

For aloo masala
Ingredients:
• Oil 1 tbsp
• Chana dal 1 tbsp
• Urad dal 1 tbsp
• Mustard (rai) 1 tsp
• Curry leaves 8-10 nos.
• Green chillies 1 nos. (chopped)
• Ginger 1 tbsp (chopped)
• Hing ½ tsp
• Onions 1/4th cup (sliced)
• Turmeric powder 1 tsp
• Potatoes 4-5 nos. (boiled & mashed)
• Salt to taste
• Water 50 ml
• Fresh coriander 1 tbsp (chopped)
• Lemon juice 1 tsp
Methods:
• Set a pan on medium low heat, add oil, chana dal and urad dal, cook until the dal changes its colour. Further add mustard seeds and let them splutter.
• Add ginger, green chillies, hing and curry leaves, mix and sauté for a minute.
• Add onions and cook until the onions are translucent, further add turmeric powder, mix and sauté it for 30 seconds.
• Add the boiled potatoes, salt to taste, freshly chopped coriander leaves and lemon juice, mix with the masala, add a dash of water and cook for 1-2 minutes, mash a little while cooking, but you can also choose to keep it a little chunky.
• Aloo masala is ready, keep aside to be used for making masala dosa or masala uttapam.

For chutney
Ingredients:
• Fresh coconut ½ no. (grated)
• Green chillies 2-3 nos.
• Ginger 1 inch
• Chana dal 4 tbsp
• Tamarind 1 tsp
• Small sprig of coriander
• Salt to taste
• Water as required
For tempering
• Oil 1 tsp
• Mustard 1 tsp
• Urad dal 1 tsp
• Whole red chilli 2 nos. (broken)
• Curry leaves 10-12
Methods:
• In a mixer grinder, add the coconut, green chillies, ginger, chana dal, tamarind, small sprig of coriander, salt to taste and water as required, grind to fine chutney. Add water if required to adjust the consistency of the chutney.
• Transfer the chutney in a bowl and add the tempering over it.
• For tempering, heat a pan on medium heat, add oil, mustard seeds, urad dal, whole red chillies, and curry leaves, sauté briefly for few seconds and pour the tempering over the chutney, mix well and the chutney is ready, keep them refrigerated and serve chill with hot dosa.

For making dosa & uttapam
Ingredients:
• Dosa batter as required
• Butter/Ghee as required
• Aloo mixture
• Onions (chopped)
• Tomatoes (chopped)
• Fresh coriander (chopped)
Methods:
• For making dosa, heat seasoned iron tawa or a dosa pan, just sprinkle little water to control the temperature, before making the dosa, put a spoonful of dosa batter and spread evenly to make dosa.
• Further, add ghee or butter or oil as per your preference and let the dosa cook until crisp and golden brown on medium heat.
• Further lower the flame and spread efficient amount of aloo masala, and little bit of chopped onions and fresh coriander.
• Once the dosa starts to leave the side, fold in half and serve crispy masala dosa with hot sambar and coconut chutney, you can also serve with other chutney along with it.
• For making uttapam, heat the tawa and spray water in same way, add big spoonful of dosa batter and spread evenly keeping it thick, allow the uttapam to cook for a minute on medium flame, spread the aloo masala, add chopped onion, tomatoes and coriander leaves, press gently and let it cook it cook it cook for 2-3 minutes.
• Add butter over the uttapam and flip and cook until for 3-4 minutes, masala uttapam is ready, serve hot with chilled coconut chutney.


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