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RaymondDil
123 Views · 14 days ago

Full Written recipe for Aloo puri

Prep time: 15-20 minutes
Cooking time: 20-25 minutes
Serves: 4-5 people

For making puri
Ingredients:
• Wheat flour 2 cups
• Salt to taste
• Sooji (semolina) 2 tbsp
• Ajwain 1 tsp
• Ghee 2 tbsp
• Water as required
• Oil for frying
Method:
• In a mixing bowl, add wheat flour, semolina, ajwain, salt and ghee, mix well add water as required to knead a soft dough. Knead the dough well for 3-4 minutes.
• Cover it with a damp cloth and rest it for minimum 20-25 minutes. By the time you can make tari wale aloo.
• After resting the dough, knead it once again & divide into small equal roundels, apply some oil and roll into a thin chapati.
• Heat oil for frying, slide the puri in hot oil, try to push down the puri with frying poon to fluff it up, flip and fry on both sides until it fluffs up nicely and is golden brown in colour. Your hot fluffy puri is ready, serve hot with hot tari wale aloo.

For tari wale aloo
Ingredients:
• Tamatar (tomatoes) 5-6 medium sized
• Adrak (ginger) 1 inch (chopped)
• Hari mirchi (green chillies) 1-2 nos.
• Ghee 1 tbsp
• Rai (mustard seeds) 1 tsp
• Jeera (cumin seeds) 1 tsp
• Hing (asafoetida) 1 tsp
• Adrak (ginger) 1 tbsp (chopped)
• Hari mirchi (green chillies) 2-3 nos. (chopped)
• Kadi patta (curry leaves) 8-10 nos.
• Besan 2 tbsp
• Haldi (turmeric) powder 1/4th tsp
• Lal mirchi (red chilli) powder 1 tbsp
• Dhaniya (coriander) powder 1 tbsp
• Salt to taste
• Gud (jaggery) 1 tbsp
• Kacche aloo (raw potatoes) 5-6 medium sized (diced)
• Aamchur (dry mango) powder 1 tsp
• Kasuri methi 1 tsp
• Hari mirchi (green chillies) 1-2 nos. (slit)
• Adrak (ginger) 1 inch (julienned)
• Garam masala 1 tsp
• Finish with fresh coriander leaves
Method:
• First, cut the tomatoes in dices and transfer in a mixer grinder along with, adrak and green chillies, grind to make a fine puree, keep the puree aside to be used later.
• Set a pressure cooker on medium heat keeping the lid open for a while, add ghee, jeera & rai, let the jeera crackle and further add hing, ginger, green chillies, and curry leaves, stir & cook for 1-2 minutes on medium flame.
• Lower the flame and add the besan, stir & cook until the besan turns aromatic or the colour changes slightly.
• Further add the powdered spices and a splash of water to avoid the spices from burning, stir & cook for 2-3 minutes.
• Now, add the prepared tomato puree, salt to taste, stir & cook for 4-5 minutes on medium flame.
• Further add jaggery, raw potatoes & amchur powder, add 500 ml of hot water, stir once and place the pressure cooker lid, pressure cook for 2 whistles on medium heat.
• Switch off the flame and allow to depressurize naturally, open the lid & stir once again & switch on the flame. Taste for the seasoning and adjust accordingly.
• Add kasuri methi, hari mirchi, adrak, garam masala & finish with freshly chopped coriander leaves, stir once and your tari wale aloo is ready. Serve hot with hot crispy fluffy puris.


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RaymondDil
0 Views · 14 days ago

Full Written Recipe for Chicken Schezwan Frankie

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

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)
Methods:
Take a mixing bowl, add refined flour, salt 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 require 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-cooked 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.

Homemade Frankie masala
Ingredients:
Kashmiri red chilli powder 3 tbsp
Turmeric powder 1 tsp
Coriander powder 2 tbsp
Black salt 1.5 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
Methods:
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.

Schezwan chicken filling
Ingredients:
For frying chicken
Boneless chicken 500 gm (breast)
Salt & black pepper to taste
Light soy sauce 1 tsp
Vinegar 1 tsp
Egg white of 1 egg
Cornstarch 3 tbsp
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)
Green chilli paste 1 tsp
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
Chicken Stock/Hot Water 200-300 ml
Salt & White pepper powder to taste
Sugar a pinch
Corn flour 1 tbsp + water 50 ml
Onions ½ cup (petals)
Capsicum ½ cup (diced)
Spring onion greens 2 tbsp (chopped)
Methods:
I've taken chicken breast you can use any part of the chicken that’s boneless, further slice them thinly and then cut in thin strips.
Further, take a mixing bowl & add salt & pepper, soy sauce, vinegar, egg white & cornstarch, along with chicken strips, mix & combine well.
Set oil on medium heat, deep fry the marinated chicken strips in hot oil over medium high flame until light golden brown in colour. Keep it aside to be used later.
For fresh red chilli paste, cut the chillies lengthwise to remove the seeds and soak them 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, green chilli paste, coriander stems & spring onion bulbs, stir & cook for 1-2 minutes on high flame.
Now, the sauces & stir and cook on high flame for 1-2 minutes.
Further, add the chicken stock/hot water, salt & pepper to taste and sugar
Next, add spring onion greens, onions, capsicum and fresh coriander, stir & cook for 1-2 minutes.
Now add the fried chicken, mix and stir to coat the sauce well with the chicken.
In a separate small bowl, mix corn cornflour and water to make a slurry, add slurry to the wok and cook until the sauce thickens.
Finish it by adding freshly chopped spring onion greens. Schezwan chicken is ready to be used as a filling.

Assembly
Ingredients:
Half cooked frankie rotis
Eggs as required
Salt to taste
Butter as required
Frankie masala
Schezwan Paneer
Onions (Chopped)
Fried noodles
Methods:
Break one egg in a bowl, add salt to taste and whisk well.Further, 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, pour the whisked eggs over the roti and flip and cook until the egg is cooked while its sticked to the roti. Take the egg coated roti and sprinkle some frankie masala, add sufficient amount of chicken schezwan filling, onions, fried noodles and little bit of more frankie masala, roll it and your good to go. Consume it immediately.

#YFL #Sanjyot Keer #Frankie

RaymondDil
0 Views · 14 days ago

Written recipe for Mac n cheese eggizza

Prep time: 10 mins
Cooking time: 25 mins
Serves: 4

For making mac & cheese
Ingredients:
• Butter 1 tbsp
• Refined flour 1 tbsp
• Milk 250 ml
• Salt to taste
• Pepper powder a pinch
• Oregano 1 tsp
• Red chilli powder / paprika powder ½ tsp
• Boiled macaroni 1 cup
• Processed / mozzarella cheese ½ cup (grated)
Method:
• Heat butter in pan, add the refined flour and cook for a minute.
• Add milk gradually and whisk continuously to avoid lumps.
• Add salt & pepper, oregano and red chilli powder or paprika powder and mix well.
• Add boiled macaroni, processed cheese / mozzarella cheese, cook until cheese melts.

For making eggizza
Ingredients:
• Butter 1 tbsp
• Eggs 4 nos. (whisked)
• Mac n cheese
• Parsley / dill leaves 1 tsp
• Red chilli flakes 1 tsp
• Oregano 1 tsp
Methods:
• Set a pan on low heat, add butter and eggs, pull the eggs from side so the eggs cook evenly.
• Add the freshly made mac n cheese over the egg and spread it evenly, sprinkle some freshly chopped parsley / dill leaves, red chilli flakes and oregano, cover and cook for 2 minutes on low flame.
• Your Mac n cheese eggizza is ready to be served, slice them into as many slices you wish to share and enjoy this egg fusion recipe with your friends and family.


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RaymondDil
0 Views · 14 days ago

Full written recipe for Creamy veggie Pizza toast

Prep time: 25-30 minutes
Cooking time: 25-30 minutes
Serves: 12-15 toast (depending on size of bread and filling used)

For pizza sauce
Ingredients:
Tomatoes 7-8 medium size
Olive Oil - 1 tbsp
Onions 1 medium size (chopped)
Garlic 2 tbsp (chopped)
Kashmiri red chilli powder 1 tsp (optional)
Salt to taste
Sugar 1 tbsp
Oregano 2 tbsp
Red chilli flakes 2 tbsp
Basil leaves 3-4 nos.
Methods:
Wash the tomatoes well and make a cross slit over the tomatoes, immerse the tomatoes in boiling water for 1-2 minutes. Remove and immediately immerse them in cold water to cool down the temperature. Remove the skin and transfer in a mixer grinder, grind to make semi fine puree.
Set a sauce pan on low heat, add oil, garlic & onions, stir & cook on medium flame until its translucent.
Now lower the flame and add, Kashmiri red chilli powder and cook briefly on low flame for 15-20 seconds.
Now, add the tomato purée, salt to taste, sugar, oregano & red chilli flakes, increase the flame to medium heat and stir well.
Cover & cook for 15-20 minutes on medium flame. Switch off the flame and add basil leaves, roughly tear the basil leaves while adding. Pizza sauce is ready, keep aside to be used later.

For stir fried veggies in white sauce
Ingredients
For stir fried veggies
Olive Oil 1 tbsp
Garlic 1 tbsp (chopped)
Carrot ½ cup
French beans ½ cup
Sweet Corn kernels ½ cup
Red bell pepper ½ cup
Broccoli florets ½ cup (blanched)
Salt & black pepper powder to taste
For white sauce
Butter 2 tbsp
Refined flour 2 tbsp
Milk 300 ml
Oregano 1 tsp
Chilli flakes 1 tsp
Salt to taste
Methods:
For stir fried veggies, set a wok on medium heat, add olive oil & garlic, stir & cook for 1-2 minutes on high flame.
Now, add the veggies, stir & cook for 3-4 minutes, further add the blanched broccoli, salt & pepper powder, stir & cook for 1-2 minutes, switch off the flame & keep aside to be added later in the white sauce.
For white sauce, set a pan on medium low heat, add butter and let it melt, add the flour and cook the flour for 2-3 minutes, remember not to burn the flour or changing the colour to brown, keep it light brown.
Further add, milk in 3 batches and make sure to whisk well while adding milk to make a lump free sauce. Cook the sauce for 3-4 minutes until the sauce is thick & creamy.
Now add the stir-fried veggies, oregano, chilli flakes, mix and cook for 1-2 minutes.
Check for the seasoning and adjust the salt as per taste. Stir fried veggies in white sauce is ready. Keep aside for assembly.

Assembly:
Bread slices
Soft butter
Pizza sauce
Stir fried veggies in white sauce
Mozzarella cheese
Method:
Evenly apply soft butter over the bread slice, further spread sufficient amount of pizza sauce over the bread, top it with veggies in white sauce and finish by adding mozzarella cheese, tea munt of cheese depends how cheesy you want it to be.
Now you can cook them in two ways, one is in the oven by, place a baking sheet over your baking tray, and place the toast over it, bake them in a preheated oven at 200℃ for 8- 10 minutes or until the cheese melts.
Other way is you can use a pan with lid, apply little butter over the pan and place the toast, cover and cook on medium low flame until the cheese melts & the toast is crisp.
Your creamy pizza toast is ready, cut in squares or triangles and serve hot.



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RaymondDil
0 Views · 14 days ago

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Full written recipe for Khasta kachori with aloo ki sabzi & kachalu ki chutney

For dough:
Ingredients:
Refined flour 2 cups
Salt to taste
Ajwain ½ tsp
Ghee 3 tbsp (melted)
Water ½ cup + 1 tbsp or as required


For spice mix:
Ingredients:
Coriander seeds 3 tbsp (roasted)
Cumin seeds 2 tbsp (roasted)
Fennel seeds 2 tbsp
Black pepper corns 1 tsp
Pinch of salt

For aloo ki sabzi:
Ingredients:
Mustard oil 2-3 tbsp
Cumin seeds 1 tsp
Ginger 1 inch (chopped)
Green chillies 2-3 nos. (chopped)
Red chillies 2 nos. (whole)
Spice mix 2 tbsp
Asafoetida 2 tsp
Turmeric ½ tsp
Spicy red chilli powder 1 tbsp
Kashmiri red chilli powder 1 tsp
Hot water 200 ml
Tomatoes 2 nos. (chopped)
Salt to taste
Potatoes 5-6 (boiled)
Jaggery 1 tbsp
Dry mango powder 1 tsp
Garam masala 1 pinch
Black salt 1 pinch
Green chillies 2-3 nos. (slit)
Boiling water 1-1.5 litres approx.
Fenugreek seeds 1 tsp (soaked)
Kasuri methi 1 tbsp
Fresh coriander small handful

For pitthi:
Ingredients:
Urad dal ¼ cup (soaked for 5-6 hours)
Spice mix 3 tbsp
Red chilli powder ½ tbsp
Garam masala 1 tsp
Hing 1 tsp
Dry mango powder 2 tsp
Black salt 1 tsp
Baking soda ½ tsp
Kasuri methi 2 tbsp
Salt 1 pinch
Gram flour 5-6 tbsp (coarse)
Oil 2-3 tbsp
Water 2-3 tbsp

For kachori:
Ingredients:
Dough
Pitthi
Oil (for frying)



For kachalu ki chutney:
Paste:
Ingredients:
Whole aamchur 25gm (soaked)
Fresh coriander small handful
Mint leaves small handful
Green chillies 1-2 nos.
Ginger ½ inch
Fennel seeds ½ tbsp
Cumin seeds ½ tsp (roasted)
Jaggery ½ tsp
Vinegar 1 tsp
Kashmiri red chilli powder 1 tbsp
Coriander powder ½ tbsp
Black salt ½ tsp
Salt to taste
Soaked aamchur water as required


Chutney:
Ingredients:
Kachalu ½ cup
Lemon juice 1 tsp
Salt a pinch
Coriander powder a pinch
Kashmiri red chilli powder a pinch
Black salt a pinch
Paste

Assembly:
Kachori
Aloo ki sabzi
Kachalu ki chutney
Green chillies
Ginger julienne

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RaymondDil
0 Views · 14 days ago

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

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RaymondDil
0 Views · 14 days ago

Mawa modak

Prep & Cooking time: 45- 50 minutes
Serves: 14-15 modak depending on the size

Ingredients:
MILK | दूध 1 LITRE (FULL FAT)
SAFFRON | केसर FEW STRANDS
SUGAR | शक्कर 1/2 CUP
GREEN CARDAMOM POWDER | हरी इलायची पाउडर A PINCH
GHEE | घी 1 TBSP & as required
Method:
To make the mawa modak, take a heavy bottom pan or a wok, add the full fat milk and bring it to a boil while stirring on a high flame.
Once the milk comes to a boil, lower the flame and a layer of cream will start to form, use a spatula and collect the cream on the edges of the pan.
Scrape of the cream layer stuck on the edges and repeat the process until the milk reduces to 1/3rd make sure to stir the milk to avoid it from burning.
When the quantity of the milk reduces to half, remove little hot milk in a separate bowl and add few strands of saffron, let the kesar bloom in hot milk and bleed its natural colour, rest it for 4-5 minutes and further add it back in the milk.
Once the milk reduces to 1/3rd and the colour deepens, add sugar & cardamom powder, stir & cook until the sugar dissolves completely & the milk reduces even more further. The consistency should be like milk solids, it should grainy in texture.
Once its cooked, remove it in a bowl, and allow it cool down to room temperature.
You can shape it using a mold or can also be shaped with hands, to shape with hands, apply little ghee on your palm and take a portion of the mixture, shape it in roundels while pinching from one side to make it like a cone, further use a fork side to give creases and to look like a modak.
To shape using a mold, apply little ghee on the mold and apply the mixture tightly and close it, remove the exces mixture from the size and open it carefully, you mold shapped modak is ready.
These modaks can stay upt for 2 weeks in the fridge and stayd good for 3-4 days at room temperature.

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RaymondDil
0 Views · 14 days ago

Full recipe for Dal Bukhara

Rest time: 5-6 hours
Prep time: 10 mins
Cooking time: 2 hours
Serves: 6

Ingredients:
• Whole black gram (sabut urad dal) 1 cup
• Water as required
• Salt to taste
• Turmeric powder 1/4th tsp
• Ghee 3 tbsp
• Cumin seeds (jeera) 1 tsp
• Hing (asafoetida) 1 tsp
• Ginger garlic paste 1 tbsp
• Tomato puree 1 cup
• Red chilli powder 1 tbsp
• Coriander powder 1 tbsp
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• White butter / normal butter 2 tbsp
• Fresh cream 4 tbsp

Methods:
• Wash the urad dal thoroughly for at least 5-6 times with water and soak it in fresh water for minimum 5-6 hours or overnight. Drain the excess water.
• Set a cooker on medium heat, add the soaked dal and fill enough water to cover 2 inches above the dal surface, add salt and turmeric powder and mix well, pressure cook on medium flame for 5-6 whistles. Switch off the flame and let the cooker depressurize naturally to open the lid. Check whether the dal is cooked completely and mash it with a ladle, do not mash it completely. And keep aside.
• Set a deep pan on medium heat, add ghee, cumin and allow it splutter. Add hing and sauté for few seconds.
• Add ginger garlic paste and sauté for few seconds, add tomato puree and cook until oil releases.
• Add red chilli powder and coriander powder and mix well, keep stirring and cook for a minute. Add the cooked and mashed dal and keep stirring and cook it on medium fame for 20-25 minutes.
• Add hot water to adjust the consistency of the dal, add salt, garam masala and kasuri methi and continue to cook for another 20-25 minutes while stirring.
• Add butter and fresh cream and cook for few more minutes, the more you cook the better the consistency will be.
• Your dal Bukhara is ready to be served, serve hot with a blob of butter and laccha paratha and simple steam rice.


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RaymondDil
0 Views · 14 days ago

Rava also called as sooji, semolina is a by product of wheat and is a really versatile ingredient. It can be cooked into different recipes be it, chaat, starters, breakfasts snacks, desserts it blends in really well and is really easy to cook.
Here’s my list of 5 recipes which do not require any fresh produce (chillies, coriander or onions are required for some but can be avoided), in this lockdown I have tried to cook recipes with simple ingredients and what can be better to cook with simple ingredients which can be easily sourced.
The batter for all recipes is pretty simple but the textures are very different and I love all of these recipes.
There are many other ingredients like besan (gram flour) which also can be cooked in different ways and will try to curate some recipe lists for all of you!
Do try these easy to cook recipes with the same ingredient and the idea is that if you do not have fresh produce available in your locality, you can still cook some good food.
Stay home, Stay safe!
To see the complete recipes, visit our YouTube page where you can also find written recipes.

Rava Idli - https://www.youtube.com/watch?v=dMKWpPZtk6Y&t=51s
Instant Rava Dhokla -  https://www.youtube.com/watch?v=LiCvoSvpZJc&t=67s
Rava Dosa - https://www.youtube.com/watch?v=s6W8iYK75MI&t=4s
Upma - https://www.youtube.com/watch?v=CTEs7hS99Ws&t=52s
Sheera - https://www.youtube.com/watch?v=MFmez1coKfQ

#Lockdown #StayHome #Withme
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RaymondDil
0 Views · 14 days ago

Full Written Recipe for Pasta in creamy peri peri sauce

For boiling pasta
Ingredients:
• Penne pasta 1.5 cups
• Water for boiling
• Oil 1 tsp
• Salt to taste
Methods:
• Set water in stock pot for boiling the pasta, add the raw pasta, oil and salt a pinch, boil for 7-8 minutes or until al dente.
• Drain excess water, cool down to avoid over cooking of the pasta and further, drizzle some oil, add sprinkle a pinch of salt & pepper powder, toss well so the pasta gets coated evenly.
• Keep aside to be used later.

For stir fried veggies
Ingredients:
• Oil 1 tbsp
• Garlic 1 tbsp (chopped)
• Veggies:
1. Broccoli florets ½ cup (blanched)
2. Mushrooms ½ cup (quarters)
3. Bell peppers 1 cup (triangles)
4. Corn kernels ½ cup
• Salt & pepper to taste
• Oregano 1 tsp
• Red chilli flakes 1 tsp
• Lemon juice 1 tsp
Methods:
• Set a pan on high flame, add oil and garlic, sauté it for 1-2 minutes.
• Add the veggies, salt & pepper to taste, oregano and chilli flakes, sauté it well for 2-3 minutes.
• Squeeze fresh lemon and sauté it once again, keep aside to be later in pasta.

For peri peri mix
Ingredients:
• Red chilli powder 3 tbsp
• Black salt 1 tsp
• Cinnamon powder 1/4th tsp
• Garlic powder 2 tsp
• Ginger powder 1/4th tsp
• Oregano 1 tsp
• Powdered sugar 1 tsp
• Salt ½ tsp
Methods:
• Mix all the dry ingredients, your peri peri spice mix is ready, store it in a airtight container and use accordingly.

To make pasta
Ingredients:
• Butter 3 tbsp
• Refined flour 3 tbsp
• Milk 600-800 ml
• Salt & pepper to taste
• Peri peri spice mix 2 tbsp
• Stir fried veggies
• Boiled pasta
• Cheese 30 gm (processed)
• Tomato ketchup 3 tbsp
Methods:
• Set a pan on medium heat, add butter and stir to melt, 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, add milk in batches, make sure there are no lumps. Cook the sauce for 2-3 minutes or until it starts to thicken slightly.
• Add salt & pepper to taste, peri peri spice mix and cook for 1-2 minutes.
• Further add stir fried veggies, boiled pasta and cheese, stir and cook for 2-3 minutes and the cheese blends well with the sauce.
• Further add tomato ketchup, if it gets little thick adjust it by adding milk., as this is desified pasta it is saucy, if you don’t prefer saucy, you can adjust the consistency as per your preference,
• Your peri peri pasta is ready, serve it immediately with some freshly toasted garlic bread.


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RaymondDil
0 Views · 14 days ago

Full written recipe for Dhaba style egg curry

Prep time: 15-20 minutes
Cooking time: 25-30 minutes
Serves: 3-4 people

Ingredients:
Fried eggs:
• Ghee 1 tbsp
• Boiled eggs 8 nos.
• Kashmiri red chilli powder a pinch
• Haldi powder a pinch
• Salt to taste
For curry:
• Ghee 2 tbsp + oil 1 tbsp
• Whole spices:
1. Jeera 1 tsp
2. Dalchini 1 inch
3. Green cardamom 2-3 pods
4. Black cardamom 1 no.
5. Tej patta 1 no.
• Onions 5 medium size / 400 gm (chopped)
• Ginger garlic chilli ½ cup (roughly chopped)
• Powdered spices:
1. Turmeric powder ½ tsp
2. Spicy red chilli powder 2 tsp
3. Kashmiri red chilli powder 1 tbsp
4. Coriander powder 2 tbsp
5. Jeera powder 1 tsp
• Tomatoes 4 medium size (chopped)
• Salt to taste
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Ginger 1 inch (julienned)
• Green chillies 2-3 nos. (slit)
• Fresh coriander a small handful
Method:
• Set a pan on medium heat, add ghee, boiled eggs, red chilli powder, haldi & salt, stir & shallow fry the eggs for couple of minutes.` keep the shallow fried eggs aside to be used later.
• For curry, set a wok on medium heat, add ghee & the whole spices, stir & further add chopped onions, stir and cook until the onions turn golden brown in colour.
• Add the roughly chopped ginger garlic chilli, stir & cook for 3-4 minutes on medium flame.
• Further lower the flame and add the powdered spices, mix well & add some hot water to avoid the spices from burning.
• Increase the flame to medium heat, stir & cook until the ghee is released.
• Now, add the tomatoes & salt, stir & cook well for at least 8-10 minutes or until the tomatoes has mixed well with the masala.
• Add some hot water, stir & cook on medium heat for 2-3 minutes.
• Now, add the shallow fried eggs, stir & cook on high flame for 5-6 minutes.
• Now add ginger, green chillies, kasuri methi, garam masala & freshly chopped coriander leaves, stir well.
• You can adjust the consistency of the gravy by adding hot water as required, your dhaba style egg curry is ready, serve hot with some tandoori roti or any Indian bread of your choice.

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RaymondDil
0 Views · 14 days ago

Full Written Recipe for Punjabi style Aloo paratha

For aloo mixture
Ingredients:
• Ginger 1 inch
• Green chillies 2-3 nos.
• Potatoes 4-5 medium size (boiled & mashed)
• Ajwain 1/4th tsp
• Sukha dhaniya (coriander seeds) 2 tbsp (coarsely crushed)
• Powdered spices
1. Jeera powder 1 tsp
2. Lal mirch powder 1 tsp
3. Amchur powder 1 tbsp
4. Anardana powder 1 tsp
• Fresh mint leaves 1 tbsp (chopped)
• Fresh coriander leaves 1 tbsp (chopped)
• Kasuri methi 1 tsp
• Onions 1 medium size (finely chopped, optional)
Methods:
• Add ginger and green chillies in mortar and pestle and crush it coarsely, keep aside to be used in the potato mixture.
• Add boiled and mashed potatoes in a mixing bowl, further add crushed ginger and green chillies, ajwain, crushed sukha dhaniya, all the powdered spices, kasuri methi and freshly chopped mint and coriander leaves, mix well and keep until used as a filling to make paratha. Make sure the potatoes are mashed completely and there are no chunks.
• If you wish to add finely chopped onions to the mixture you can add it, but make sure to add them just before you’re about to make the paratha.

For paratha
Ingredients:
• Wheat flour 2 cups
• Salt ½ tsp
• Water as required
• Oil 1 tbsp
• Dry wheat flour for dusting
• Aloo mixture
• Ghee/oil/butter for cooking on tawa
Methods:
• In a bowl, add wheat flour and salt to taste, add water as required to make semi soft dough, make sure the atta is neither too soft nor too loose. Add oil and knead until the dough is smooth. Cover it with a damp cloth and rest it for 30 minutes.
• After resting, knead the dough once again, and divide the dough in equal dough balls.
• Coat the dough balls with dry flour and flatten it with hands, use your thumb and finger to make a cup shape keeping the centre a bit thick, add wholesome of aloo mixture and press the mixture downwards gently with thumb, bring the ends together with other fingers and bring the ends together and seal them. Remove excess dough if any.
• Now, flatten the aloo mixture filled ball gently, sprinkle some dry flour and gently flatten with hands, further roll it with a rolling pin in left upwards and right downwards movement or counter clockwise direction, do not press it hard while rolling, or the filling may come out.
• You can also choose to make paratha by making two roti and applying the aloo mixture in between just like sandwich, press the edges to seal and roll it flat without applying too much pressure.
• Set a hot tawa on medium heat, put the uncooked paratha over the hot tawa and cook it briefly from one side until light golden brown, flip and cook again briefly, now apply ghee or oil or butter and cook on both the sides until it starts to fluff and the paratha turns nice golden brown in colour.
• Cook all the parathas in the same way and make as many as you wish to, you're hot, tasty, Punjabi style aloo paratha is ready, serve it with some freshly churned homemade white butter, or your favourite pickle or any dip of your choice.

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RaymondDil
0 Views · 14 days ago

Full written recipe for Ulta vadapav pattice

Prep time: 25-30 minutes
Cooking time: 35-40 minutes
Serves: 5-6 people

Ulta vadapav
Ingredients:
For batter:
Gram flour | बेसन 2 cup
Baking soda | बेकिंग सोडा a pinch
Carom seeds | अजवाइन 1 tsp
Salt | नमक to taste
Water | पानी as required
For kharda (chilli garlic paste):
Green chillies | हरी मिर्ची 2-3 nos.
Garlic | लहसून 7-8 cloves
Ginger | अदरक 1/2 inch
Salt | नमक to taste
For aloo mixture:
Oil | तेल 2 tbsp
Mustard seeds | राई 1/4th tsp
Cumin seeds | जीरा 1/2 tsp
Curry leaves | कड़ी पत्ता 7-8 nos.
Asafoetida | हींग 1/4th tsp
Potatoes | आलू 7-8 medium sized (boiled & mashed)
Salt | नमक to taste
Turmeric | हल्दी 1/4th tsp
Garam masala | गरम मसाला a pinch
Prepared kharda
Lemon juice | नींबू का रस 1 tsp
Fresh coriander | हरा धनिया a big handful (chopped)
Method:
For batter, in a mixing bowl, add the besan & other ingredients of the batter and mix well, add water gradually to make a smooth batter make sure there should not be any lumps.
Use a whisk to whisk the batter nicely, whisk for at least 1-2 minutes, makes sure the consistency of the batter should not be too thick or too thin, it should be in flowy consistency.
Once whisked well, let the batter rest for a minimum time of 15-20 minutes, by the time the batter rest you can make other components.
For kharda, add all the ingredients in a mortar pestle or in a grinding jar and grind to make a paste. Keep aside to be used later while making the aloo mixture.
For the aloo mixture, set a wok or a pan on medium heat, add oil and let the oil heat further add rai & jeera and let it crackle. Further, add all the ingredients and now use a potato masher and mix well while cooking on medium heat, now add salt and mix well, cook well for 1-2 minutes. Your aloo mixture is ready, keep aside to cool down to room temperature.
Now, take a pav and slice to divide in halves. Evenly apply the aloo mixture over the sliced pav.
Set oil for deep frying, dip the aloo mixture pav in the besan batter and deep fry in hot moderately oil over medium high heat deep fry them until the colour change to golden brown in colour. Once it fried transfer over a sieve and let the excess oil drain off, fry all the ulta vadapav in same way.
You can also fry some churas, just simply drizzle some batter in hot oil with fingers, deep fry on medium high heat until its crisp & golden brown in colour, make sure that the chura is not too thick. Keep aside to cool down.
You can serve these hot crispy ulta vadapav as it is with some chutneys chopped onions and other condiments of your choice. I’ll be making the chaat by adding hot ragda and other components.

Ragda
Ingredients:
White vatana | सफेद वटाना 1 cup
Turmeric powder | हल्दी पाउडर 1/2 tsp
Coriander powder | धनिया पाउडर 1/2 tsp
Cumin powder | जीरा पाउडर 1/2 tsp
Fennel powder | सौंफ पाउडर 1/2 tsp
Salt | नमक to taste
Water | पानी as required
Ginger | अदरक 1 inch (julienne)
Fresh coriander | हरा धनिया small handful (chopped)
Method:
Soak the white vatana for 7-8 hours or overnight, once soked, rinse with fresh water.
Transfer the soaked vatana in pressure cooker and fill in the water upto 1 inch from the vatana surface along with it add turmeric powder, coriander powder, cumin powder, fennel powder & salt, stir once and pressure cook for 2 whistles on high heat in initially and further pressure cook for 2-3 whistle on low flame.
Once the pressure cooking is done, switch off the flame and let the pressure cooker depressurize naturally, further open the lid and cook the ragda by mashing it while keeping few chunky, mashing will release the natural starch from the ragda & that’ll make it thick.
Cook the vatana for 2-3 minutes and it'll start to get thick, you can adjust the consistency as per your preference, if you would like to make it little thin add hot water.
As the ragda is cooked perfectly, add ginger and freshly chopped coriander leaves, stir well and check for salt and adjust accordingly. Ragda is ready serve hot with the hot crispy ulta vada pav.

As all the components are ready you can make the chaat by using the following ingredients.
Assembly:
Hot crispy ulta vadapav
Hot ragda | रगड़ा
Chura | चुरा
Meethi chutney | मीठी चटनी
Green chutney | हरी चटनी
Vadapav sukha chutney | सूखा चटनी
Onions | प्याज़ (chopped)
Fresh coriander | हरा धनिया (chopped)
Green chillies | हरी मिर्च (fried & salt coated)
Method:
Place the hot crispy ulta vadapav in the serving plate, pour hot ragda over it top it with the chutneys, chopped onions and some freshly chopped coriander leaves. Serve some fried salted fried green chillies, some chopped onions and some more churas on side. You can tweak the components of the chat as per your preference.


#MonsoonWithYFL #SanjyotKeer #ultavadapav

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RaymondDil
0 Views · 14 days ago

Full written recipe for Ukadiche modak

Prep time: 4-5 hours (drying of the rice grains)
Cooking time: 35-40 minutes
Serves: 12-15 modaks (depending on the size)

Ingredients:
For saran
• COCONUT | नारियल 2 CUPS (DESICCATED)
• JAGGERY | गुड 1 CUP (CHOPPED)
• GHEE | घी 1 TBSP
• CARDAMOM POWDER | इलाइची पाउडर A PINCH
• NUTMEG | जायफल 1/4 NO. (GRATED)
For dough
• TUKDA BASMATI RICE | टुकड़ा बासमती चावल 1 CUP
• AMBEMOHAR RICE | अंबेमोहर चावल 1 CUP
• INDRAYANI RICE | इंद्रायणी चावल 1/2 CUP
• WATER | पानी 1 CUP
• GHEE | घी 1 TBSP & as required
• SALT | नमक A PINCH
Method:
• Start by first making of the saran (filling), we need to desiccate the coconut first by using a particular coconut desiccate machine, you can also choose to grate them but then you won’t get that texture, once the coconut is desiccated, add it in a bowl and mix it well with the jaggery, allow it to rest for at least 10 minutes.
• Further, set a wok on low heat, add ghee and further add the coconut and jaggery mixture, cook it on low flame until the jaggery melts completely, further switch off the flame, do not cook it for long as it will become like a chikki.
• Now, add cardamom powder & nutmeg powder, mix well and your coconut and jaggery filling / saran is ready. Now we need to make the dough or the outer covering of the modak.
• To make the dough or the covering of the modak, we need to first take the rice grain, ukdiche modak turns out to be perfect when used the combination of these three different types of rice, wash them only once as the starch is very important to get the perfect ukdiche modak texture.
• After washing the rice for once, spread the rice over a cloth and let it dry completely underneath a fan for 4-5 hours or overnight. Make sure not dry in sunlight.
• Once the grains are completely dried, we need to grind it in the chakki to get fine flour, you can grind it in a mixer grinder as well, but it won’t be that fine. Once the flour is done use a sieve and sift it well. This will give you around 3 cups of flour, but we’ll be using only 1 cup for this recipe.
• Set a wok, add water further add 1 tbsp ghee & salt, stir and bring water to a boil, once it comes to a boil, switch off the flame and add 2 cups rice flour, mix well and cover it with a lid and rest it for 5 minutes.
• After the rest for 5 minutes, transfer it in a parath and knead it well when it’s hot, use a bowl to knead it well to avoid burning of your hands.
• Knead it well for 8-10 minutes or until it turns smooth and soft in texture. Apply little ghee on palm and knead it for few more minutes.
• Your dough for making the modak is ready, to check take a small portion make it a roundel and flatten to make a paari (cup) if it doesn’t tear your dough is perfect or else you need to knead it a little more.
• Once the kneading is done, apply little ghee over the dough and cover it with a damp cloth while you shape the modak.
• To shape the modak, take a small portion of the dough and shape into roundels, further flatten to shape it like a cup, make sure the thickness should be of a coin size.
• Further fill in the cavity with the coconut and jaggery filling, further lift the ends and pinch using thumb and middle finger to make pleats, keep on making the pleats in circle and join them together to close the openings. Your ukdiche modak are ready, now we need to cook them.
• Set a steamer on medium flame, take the steamer plate and place a muslin cloth further place the modak over the cloth, spray some water over the modak & place the plate in the steamer and steam/cook the modak for 12 min on low flame.
• Once the modaks are cooked well remove it from the steamer and allow it to cool it down a little bit.
• Your ukdiche modak are ready, serve them by pouring some pure ghee to elevate its flavour.

#YFL #SanjyotKeer #modak

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RaymondDil
0 Views · 14 days ago

Full written recipe for Schezwan manchurian frankie

Prep time: 35-40 minutes
cooking time: 30-35 minutes
Serves: 8 frankies

Manchurian balls
Ingredients:
Cabbage| पत्ता गोभी 1.5 cup (chopped)
Carrot | गाजर 1/2 cup (chopped)
French beans | फ्रेंच बीन्स 1/2 cup (optional) (chopped)
Garlic | लेहसुन 1 tbsp (chopped)
Ginger | अदरक 1 tsp (chopped)
Green chilli paste | हरी मिर्च की पेस्ट of 2-3 nos.
Fresh coriander | हरा धनिया 1 tbsp
Spring onion | हरे प्याज़ के पत्ते 2 tbsp
Red chilli sauce | रेड चिली सॉस 1 tbsp
Soy sauce | सोया सॉस 1 tsp
Sugar | शक्कर 1 tsp
Butter | मक्खन 1 tbsp
White pepper powder | सफेद मिर्च पाउडर 1/4 tsp
Salt | नमक to taste
Corn flour | कॉर्न फ्लोर 4 tbsp
Refined flour | मैदा 2 tbsp


Schezwan sauce
Ingredients:
Oil | तेल 2 tbsp
Garlic | लेहसुन 4-5 tbsp (chopped)
Coriander stems | धनिया कि डंठल 1 tsp (chopped)
Ginger | अदरक 1 tsp (chopped)
Kashmiri red chilli paste | कश्मीरी लाल मिर्च कि पेस्ट 2-3 tbsp
Ketchup | कैचप 2-3 tbsp
Red chilli sauce | रेड चिली सॉस 1 tsp
Light soy sauce | लाइट सोया सॉस 1 tsp
Vinegar | सिरका 1/2 tsp
Sugar | शक्कर a pinch
Salt | नमक to taste
White pepper powder | सफेद मिर्च पाउडर a pinch
Green chilli paste | हरी मिर्च कि पेस्ट 1 tsp
Onion | प्याज़ 2 tbsp (chopped)
Capsicum | शिमला मिर्च 4 tbsp (chopped)
Spring onion bulbs | स्प्रिंग ऑनियन बल्ब्स 1/4 cup (roughly chopped)
Vegetable stock / hot water | वेजिटेबल स्टॉक / गरम पानी 100 ml
Corn flour | कॉर्न फ्लोर 1 tbsp
Water | पानी 50 ml
Fresh coriander | हरा धनिया a small handful (chopped)
Spring onion greens | हरे प्याज़ के पत्ते a small handful (chopped)
Cabbage | पत्ता गोभी 1/3 cup (julienne)
Spring onion greens | हरे प्याज़ के पत्ते a small handful (chopped)

Half cooked frankie roti
Ingredients:
Refined flour | मैदा 2 cups
Curd | दही 1/4 cup
Salt | नमक 1/2 tsp
Water | पानी as required
Oil | तेल 2-3 drops
Oil for half cooking the roti

Frankie masala
Ingredients:
Kashmiri red chilli powder | कश्मीरी लाल मिर्च पाउडर 3 tbsp
Tumeric powder | हल्दी पाउडर 1 tsp
Coriander powder | धनिया पाउडर 2 tbsp
Black salt | काला नमक 1.5 tbsp
Pomegranate powder | अनारदाना पाउडर 1 tbsp
Dry mango powder | आमचूर पाउडर 3 tbsp
Cumin powder | जीरा पाउडर 1 tbsp
Garam masala | गरम मसाला 2 tsp
Black pepper | काली मिर्च पाउडर 1/2 tsp
Salt | नमक 1 tsp


Assembly:
Half cooked frankie roti, set a pan on high heat & let it heat nicely, add butter & lay the half cooked frankie roti and cook it until golden brown & crispy from both sides, press it with your spatula to cook it evenly. Add other components and roll it tightly.
Schezwan manchurian
Mayonnaise
Frankie masala
Processed cheese

#YFL #SanjyotKeer #frankie

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RaymondDil
0 Views · 14 days ago

Full written recipe for Kaffir lime chicken tikka with pineapple chutney

Prep time: 20-25 minutes
Cooking time: 25-30minutes
Serves: 4-5 people

Kafir lime chicken
Ingredients:
1st marination
Chicken Breast 4 nos. / 400 gm (boneless)
Salt to taste
Lemon juice 2 tsp
Ginger garlic paste 2 tsp
2nd marination
Coriander ½ bunch
Mint a handful
Kaffir lime leaves 20-25 nos.
Green Chilly 5-6 nos.
Ginger garlic paste 2 tsp
Very little water
Hung Curd ½ cup
Salt a pinch
Black pepper powder a pinch
Method:
Wash the chicken breast well and slice it keeping it thin, further do the first marination by applying salt, lemon juice and ginger garlic paste, apply the marinade well over the chicken and keep it aside for 15 minutes by the time you make the second marination.
For second marination, add the kaffir lime leaves, green chillies, fresh mint leaves, fresh coriander leaves & ginger garlic paste, add little water & grind to make fine paste.
Once the paste is ready, add hung curd in a big size mixing bowl, followed by salt & black pepper, now add the prepared the green paste, mix well, make sure the mixture or the marination should be thick, now add the pre marinated chicken and mix it well.
Now, transfer the marinated chicken in a separate bowl, cover and refrigerate it for at least an hour.
Once the marinated well, take a skewer a skew it nicely, once skewed well, cook it tandoor for 6-8 minutes or until the chicken is cooked and tender, brush the chicken with butter once cooked to elevate its flavour.
You can also cook them over a pan if in case you don’t have tandoor, you can simply use bamboo skewers that soaked in water and cook the chicken from both the sides until it gets some good colour and tender.
Your kafir lime tandoori chicken is ready, serve hot with sweet-spicy-tangy pineapple chutney.

Pineapple chutney
Ingredients:
Fresh pineapple 1 whole
Oil 1 tbsp
Mustard seeds 1 tsp
Ginger 1 tsp (chopped)
Green chillies 1-2 nos. (Chopped)
Curry leaves 8-10 nos.
Pineapple juice 200-300 ml
Kashmiri red chilli/degi red chilli powder 2 tsp
Salt to taste
Vinegar 1 tsp
Tomato ketchup 2 tsp
Sugar 2 tsp
Method:
Start by cutting pineapple, first cut it into half, further cut in qaurters and remove the core, now cut in thin strips to chop in fine dices, keep aside to be used later.
Set a pan on medium heat, add oil, once heated nicely, add the mustard seeds and allow to crackle.
Further add, chopped Ginger, green chillies & curry leaves, stir & cook for a minute.
Now, add the pineapple juice and bring it to a simmer.
Further add the chopped pineapple and Kashmiri red chilli powder, stir & cook for a minute.
Now. Add the remaining ingredients, mix well stir in intervals and cook for 8-10 minutes on medium flame or until the juice has reduced to less than half and the pineapple chutney is ready.
Switch off the flame and allow to cool down, once cooled you can serve them with chicken tikka. Refrigerate unt used.


#YFL #SanjyotKeer #chickentikka

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RaymondDil
0 Views · 14 days ago

What if you could sit at home and order all your necessary food ingredients delivered in minutes to your doorstep?
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Full written rrecipe for Mango Falooda

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

Falooda Sev
Ingredients:
• WATER | पानी AS REQUIRED
• ICE CUBES | आइस क्यूब्स AS REQUIRED
• CORN FLOUR | कॉर्न फ्लोर 1 CUP
• WATER | पानी 2.5 CUPS
Method:
• To make the falooda sev you will first need to make an ice bath, in a large bowl pour some water & then add the ice cubes into it, your ice bath is ready, along with that you will also need a chakli maker mold with the thinnest plate which is easily available in the market.
• Now in a separate bowl add the conflour & 1 cup of the total water & whisk it to make a lump free mixture, then add the remaining water & mix well again.
• Pour this mixture in a nonstick pan & cook it over medium to low flame until it gets pasty & translucent, you will have to keep stirring the mixture continuously, this process will take upto 4-5 minutes.
• Once the mixture turns translucent add it into the mold carefully, use a napkin to hold the mold, fill it sufficiently & then pipe the mixture out using the mold directly over the ice bath, the falooda sev will set once it touches the ice-cold water, you can repeat the process with the remaining mixture & if the mixture gets cold you can reheat it in the pan while stirring it continuously.
• Let the falooda sev rest in the ice-cold water for 30 minutes.
• Your falooda sev is ready.

Sabja
Ingredients:
• SABJA | सबजा 2 TBSP
• WATER | पानी AS REQUIRED
Method:
• Add the sabja in a bowl & add water over it, stir it well once & let it soak for 5 minutes.
• Your sabja is ready.

Mango milk & puree
Ingredients:
• MANGOS | आम 4 NOS. (CHOPPED)
• CONDENSED MILK | कंडेंस्ड मिल्क 250 GRAMS
• MILK | दूध 1 LITRE


Ingredients:
• To make mango puree, add the chopped mangos in a mixer grinder jar & blend it into a fine puree, remove ½ a cup of puree aside to use it while plating.
• In the same mixer grinder jar with the remaining mango puree add the condensed milk & milk, blend it well until all the ingredients combine.
• Your mango flavoured thick milk is ready, put it in the fridge & serve it chilled.

Assembly:
• ROSE SYRUP | रोज़ सिरप
• FALOODA | फालूदा
• MANGO PUREE | मैंगो प्युरी
• SABJA | सबजा
• MANGO CUBES | मेंगो क्यूब्स
• ALMOND | बादाम (SLIVERED)
• CASHEW | काजू (SLIVERED)
• MANGO MILK | मेंगो दूध
• FALOODA | फालूदा
• SABJA | सबजा
• MANGO PUREE | मैंगो प्युरी
• ALMOND | बादाम (SLIVERED)
• CASHEW | काजू (SLIVERED)
• MANGO MILK | मेंगो दूध
• VANILLA ICE CREAM | वैनिला आइस क्रीम
• MANGO CUBES | मेंगो क्यूब्स
• SABJA | सबजा
• ROSE SYRUP | रोज़ सिरप
• ALMOND | बादाम (SLIVERED)
• CASHEW | काजू (SLIVERED)
• ROSE SYRUP | रोज़ सिरप

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RaymondDil
0 Views · 14 days ago

Paneer Bhurji

Prep time: 20-25 minutes
Cooking time: 20-25 minutes
Serves: 3-4 people

For making fresh paneer
Ingredients:
• MILK 1 litre
• WATER ½ cup
• VINEGAR 1-2 tbsp
Method:
• To make paneer bhurji, let’s start by making the paneer first, in a large stock pot add the milk & heat it well until it comes to boil.
• Once the milk starts boiling, lower the flame & in a separate bowl mix the water & vinegar together, now add this mixture to the milk & give it a light stir.
• Stop adding the vinegar solution into the milk once it starts curdling, switch off the flame once the milk has curdled completely, then strain the curdled milk using a muslin cloth & a sieve.
• Rinse it well under tap water to get rid of the sourness from the vinegar, this will also help to stop the cooking process of the paneer as it will cool it down, you can reserve the water that has strained out, it’s rich in protein & can be used while kneading dough for rotis.
• You don’t have to squeeze out the moisture from the paneer, let it rest in the sieve while you prepare the masala for the bhurji.

For making the bhurji
Ingredients:
• BUTTER 2 TBSP
• OIL 1 TSP
• GRAM FLOUR 1 TSP
• ONIONS 2 MEDIUM SIZED (CHOPPED)
• TOMATOES 2 MEDIUM SIZED (CHOPPED)
• GREEN CHILLIES 1-2 NOS. (CHOPPED)
• GINGER 1 INCH (JULIENED)
• SALT TO TASTE
• TURMERIC POWDER 1/2 TSP
• RED CHILLI POWDER 1 TSP
• HOT WATER AS REQUIRED
• FRESH CORIANDER AS REQUIRED
• FRESH CREAM 1-2 TBSP (OPTIONAL)
• KASURI METH A PINCH
Method:
• In a pan add the butter & oil, heat it until the butter completely melts.
• Further add gram flour & lightly roast it on medium flame, the gram flour acts like a binding agent as it holds the water that releases from the paneer.
• Now add the onions, tomatoes along with green chillies & ginger, stir well & cook on high flame for 1-2 minutes.
• Then add salt to taste, turmeric powder red chilli powder, stir well cook for 1-2 minutes then add hot water as required & continue to cook for another 2 minutes.
• Once you have cooked the masala add the homemade paneer into the pan by crumbling it with your hands along with a small handful of fresh coriander, mix the paneer well with the masala & add hot water as required to adjust the consistency of the bhurji & cook for 1-2 minutes.
• Further add the fresh cream & kasuri methi, give it a nice stir & finish by sprinkling some more fresh coriander.
• Your paneer bhurji is ready.

Assembly:
• BREAD SLICE
• CHAAT MASALA
• BLACK PEPPER POWDER
• FRESH CORIANDER
• BUTTER

#YFL #SanjyotKeer #PaneerBhurji

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RaymondDil
0 Views · 14 days ago

This is one of the easiest No Bake Cheesecake recipes ever! No gelatine, No Agar Agar, No Oven, N Eggs & PERFECT BAKED TEXTURE!

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Full written recipe Steamed Mango Cheesecake

Prep time: 12-15 minutes
Cooking time: 1 hr 20 minutes
Serves: 6-7 people

Cream cheese
Ingredients:
MILK | दूध 1 LITRE (FULL FAT)
FRESH CREAM | फ्रेश क्रीम 250 ML
LEMON JUICE | निंबू का रस 1/2 - 1 NOS.
SALT | नमक A PINCH
Method:
To make homemade cream cheese add the milk & cream in a stock pot, then switch on the flame.
While stirring at regular intervals bring the milk to a simmer.
Once the milk starts simmering, switch off the flame & add the juice of half a lemon while stirring gently.
Keep stirring the milk gently until it curdles, if it doesn’t curdle add the juice of the remaining half lemon, you can also use vinegar instead of lemon juice.
Once the milk curdles completely & all the whey gets separated strain the curds using a muslin cloth & a sieve, the whey that drains out is very nutritious & can be used to knead doughs etc.
After straining the curds rinse it using cold water nicely, this will get rid of the sour lemon flavour & will also stop the cooking process.
Further squeeze out the excess water & let is rest for five minutes.
Add it into a mixer grinder jar after it has rested & add a pinch of salt, blend it until extremely smooth, if the cream cheese gets very dry you can add a few spoons of the whey & continue to blend it until smooth.
Transfer the finely blended paste into a bowl, your homemade cream cheese is ready, place it in the fridge & let it set until you make the further components of the cheesecake.

Cheesecake
Ingredients:
BISCUITS | बिस्कुट 140 GRAMS (GLUCOSE BISCUIT OR SALT CRACKERS)
BUTTER | मक्खन 80 GRAMS (MELTED)
CREAM CHEESE | क्रीम चीज़ 300 GRAMS
POWDERED SUGAR | पीसी हुई शक्कर 1/2 CUP
CORN FLOUR| कॉर्न फ्लोर 1 TBSP
CONDENSED MILK | कंडेंस्ड मिल्क 150ML
FRESH CREAM | फ्रेश क्रीम 3/4 CUP
CURD | दही 1/4 CUP
VANILLA ESSENCE | वैनिला एसेंस 1 TSP
MANGO PUREE | मेंगो प्युरी 100 GRAM (FRESH)
LEMON ZEST | निंबू का छिलका 1 NOS.
MANGOS | आम AS REQUIRED
Method:
To make the biscuit base add the glucose biscuits into a chopper, break them roughly with your hands while adding them, now using the chopper grind the biscuits into a fine powder, you can also do the same by adding the biscuits into a ziplock bag & then smashing them using a rolling pin.
Once you have grinded the biscuits into a fine powder, add the melted butter into it & mix it well.
Transfer the biscuit mixture into a springform pan & spread it evenly, now using a potato masher flatten out the mixture on the springform pan, you can also use a bowl with a flat surface.
Place the mould in the fridge until you make the batter for the cheesecake.
To make the batter for the cheesecake add the cream cheese into a large bowl.
Further sieve the powdered sugar & corn flour directly into the bowl, now using a beater or a whisk, cream the ingredients until the mixture softens & fluffs up a bit.
Further add the condensed milk & the remaining ingredients & beat it well until all the ingredients get combined, make sure you don’t over beat it.
Once the batter is ready pour it into the springform pan with the biscuit base & then tap it gently to get rid of any bubbles formed inside.
Further cover it with aluminium foil & then place it in a steamer, let it steam for an hour at least.
While the cheesecake is getting steamed you can cut the mango slices to decorate your cheesecake, cut two large slices of the mango from the sides of the seed, then using a spoon carefully scoop out the flesh of the mango, now place the scooped-out flesh on the chopping board & cut thin slices length wise, similarly cut as many mango slices as required.
Once steamed, remove the cheesecake carefully using tongs, the cheesecake will be a little wobbly, if you think that it’s not cooked yet you can steam it further for 5-10 minutes.
Now let the cheesecake cooldown & come to room temperature then place it in the fridge for 2-3 hours.
Once the cheesecake sets, take it out of the fridge & unmould it from the springform pan, now to decorate the cheesecake start placing the mango slices on the edge of the cheesecake from the top, making your way inwards in a circular motion.
Your mango cheesecake is ready to be cut & served.

RaymondDil
0 Views · 14 days ago

​@Licious presents Chef It Up! A cooking challenge with double the challenge & double the fun!

I challenged @Mythpat to take the Chef It Up Challenge! Watch as we cook my Kaala Mutton Taco recipe side-by-side with Licious fresh mutton.

Order fresh mutton from Licious at https://liciousapp.app.link/mI6h27wmKsb or download the Licious app. Use code YFL for 50% Cashback* + FREE Delivery on your first order. *T&C apply

Will he be able to Chef It Up?

Get ready for some mouth-watering food, conversations, fun segments and find out who can Chef It Up! Try this recipe at home!

#YFL #ChefitUp #Eposide2

Chapters -
0:00 - Intro
0:35 - Rules & twist
1:51 - Marination
3:31 - Kaala Masala
6:00 - Blindfolded chopping
9:24 - Kaala Mutton
12:00 - Plating
13:50 - Licious Delicious Segment
15:10 - Outro

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