Author: app2_yqtqnk

Saffola Honey Active is made with multiflora Honey including delicious Sundarban Forest Honey, it is naturally aromatic, sweet and fruity. Start your day with delightful spoon of Saffola Honey.

#yfl #SanjyotKeer #granolabars #SaffolaHoneyActive #100% pure #withSundarbanForestHoney

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Full written recipe for Granola Bars

Prep time: 10-15 minutes
Cooking time: 25-30 minutes (excluding setting time)
Serves: 20 bars
Ingredients:
ROLLED OATS | रोल्ड ओट्स 2 CUPS
ALMOND | बादाम 1/2 CUP (CHOPPED)
CASHEW | काजू 1/2 CUP (CHOPPED)
WALNUT | अखरोट 1/4 CUP (CHOPPED)
PUMPKIN SEEDS | कद्दू के बीज 1/2 CUP
SUNFLOWER SEEDS | सनफ्लावर के बीज 1/2 CUP
FLAX SEEDS | अलसी के बीज 2 TBSP
DATES | खजूर 20 NOS. (PITTED)
DRIED CRANBERRY | ड्राइड क्रैनबेरी 1/4 CUP
DRIED BLUEBERRY | ड्राइड ब्लूबेरी 1/4 CUP
HONEY | शहद 1/2 CUP
DARK CHOCOLATE | डार्क चॉकलेट 250 GRAMS (CHOPPED)
COCONUT OIL | नारियल तेल 1 TBSP
Method:
Set a pan over medium high heat & add the rolled oats in it once the pan gets hot, toast the oats while stirring continuously until they get slightly golden then transfer them into a large mixing bowl.
Set the pan back on the heat & then add the chopped almonds, cashews & walnuts, toast them while stirring until they get golden & then transfer them into the same bowl with the oats.
Further set the pan back on heat & add all the seeds & toast them similarly, transfer the toasted seeds into the same mixing bowl as the oats & nuts.
Let all the toasted ingredients cool down completely, meanwhile add the pitted dates into a mixer grinder jar & grind them into a finer paste, make sure you use soft dates as they are easier to grind.
Once the oats mixture cools down add in the dried berries along with the honey & mix really wel.
Further add the date paste & combine everything suing a spatula or your hands.
Once combined transfer the mixture into a butter paper lined baking tray & level it out using a spatula.
Then use a potato masher to press everything evenly, this step is very important, if you don’t press the mixture well then the bars will break while cutting them into pieces.
To level it out further, cover the surface with a plastic sheet or a clingwrap & move the rolling pin over it.
Place the tray inside the fridge for the bars to set while you melt the chocolate.
Place a heatproof bowl over a stockpot with boiling water, add the chopped dark chocolate & coconut oil, stir until the chocolate melts.
Once the chocolate melts remove it from the heat, get the tray from the fridge & pour the melted chocolate over the granola, spread it out evenly using a spatula.
Place it back in the fridge & let it set for 4-5 hours or overnight.
Once set demold it, remove the butter paper & cut it into bars according to your preference.
Your delicious, healthy & homemade granola bars are ready.

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Chapters
Intro 0:00
Granola base 1:09
Chocolate layer 6:13
Plating 7:46
Outro 8:00

Full written recipe for Tomato Rasam

Prep time: 10-15 minutes
Cooking time: 15-20 minutes
Serves: 6-8 people

Rasam Powder
Ingredients:
BYADGI CHILLI | ब्यादगी मिर्च 10-12 NOS.
GHEE | घी 2 TSP
CHANA DAL | चना दाल 1 TBSP
TUR DAL | tur दाल 1 TBSP
BLACK PEPPERCORNS | साबुत काली मिर्च 3 TBSP
CUMIN SEEDS | जीरा 3 TBSP
CORIANDER SEEDS | साबुत धनिया 5 TBSP
CURRY LEAVES | कड़ी पत्ता 18-20 NOS.
FENUGREEK SEEDS | मेथी के बीज 1/2 TSP
ASAFOETIDA | हींग 1/2 TSP
Method:
Set a pan over high heat & lower the flame once the pan gets hot, add the whole red chillies & toast them over low flame until crisp.
Transfer the chillies into a bowl once toasted & set it aside to cool down.
Add ghee in the same pan & then add chana & tur dal, stir & roast them over low flame until aromatic.
Add black peppercorns once the dals get aromatic, stir & cook briefly with the dals.
Further add cumin seeds along with coriander seeds & roast them similarly.
Once the dal & spices have toasted, add the curry leaves, fenugreek seeds & asafoetida & cook for a few more seconds.
Then transfer the mixture into a bowl & cool it down completely.
Break the stalks of the whole red chillies & add them into a mixer grinder jar once cooled, grind them into a fine powder & then add the cooled down spices & dal mixture, grind everything together into a semi-fine powder.
Your freshly made rasam powder is ready, store it in an airtight container, keep it in the fridge & use it for upto 3-4 months.
Rasam
Ingredients:
TUR DAL | तूर दाल 1/4 CUP (WASHED & SOAKED)
WATER | पानी AS REQUIRED
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
OIL | तेल 2 TBSP
RED CHILLI | लाल मिर्च 3-4
MUSTARD SEEDS | राई 1/2 TSP
CURRY LEAVES | कड़ी पत्ता 12-15 NOS.
GARLIC | लेहसुन 5-6 CLOVES (SMASHED & ROUGHLY CHOPPED)
ASAFOETIDA | हींग 1/2 TSP
TOMATO | टमाटर 2 NOS. (CHOPPED)
SALT | नमक TO TASTE
CORIANDER STEM | धनिया के डंठल A HANDFUL
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
TAMARIND | इमली LEMON SIZED BALL (SOAKED)
GREEN CHILLI | हरी मिर्च 2 NOS. (SLIT)
JAGGERY | गुड़ 1 TBSP (CHOPPED)
HOT WATER | गरम पानी AS REQUIRED
RASAM POWDER | रसम पाउडर 2 TBSP
HOT WATER | गरम पानी AS REQUIRED
BLACK PEPPERCORNS | साबुत काली मिर्च A PINCH (CRUSHED)
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL (ROUGHLY CHOPPED)
Method:
Add the washed & soaked tur dal in a pressure cooker along with enough water & turmeric powder, put the lid & pressure cook the dal for 3-4 whistles over high flame.
Once cooked let the cooker depressurize naturally & then take off the lid, whisk the dal well using a whisk, make sure it should become completely smooth & watery, your cooked dal for rasam is ready.
To make tomato rasam, set a pot over high heat & add oil into it, once the oil gets hot add in the red chillies, mustard seeds, curry leaves & garlic, stir well & cook briefly.
Further add asafoetida, tomato, salt & coriander stem, stir well & cook until the tomatoes get mushy.
Add turmeric powder & tamarind pulp along with hot water, stir & cook for 3-4 minutes until the raw smell of the tamarind is gone.
Then add the cooked tur dal, green chilli & jaggery, stir & then add hot water to adjust the consistency, rasam is always watery, it is not as thick as sambar.
Let the rasam simmer for 7-8 minutes, if it thickens up then add more hot water to it.
Once you have let the rasam simmer, add rasam powder to a bowl along with a few tablespoons of water, stir well until no lumps remain & add the mixture to the rasam & stir well.
Taste & adjust the salt at this stage & add crushed black peppercorns along with fresh coriander, stir & cook for 2-3 minutes.
Your delicious & super healthy tomato rasam is ready.

#YFL #SanjyotKeer #TomatoRasam

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Chapters
Intro 0:00
Rasam powder 0:59
Rasam 4:00
Plating 8:04
Outro 8:54

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Full written recipe for Amritsari Chole Bhature

Chana Masala
Ingredients:
WHOLE SPICES
CUMIN SEEDS | जीरा 2 TBSP
CORIANDER SEEDS | धनिया 3 TBSP
BLACK PEPPERCORNS | साबुत काली मिर्च 1 TBSP
CLOVES | लौंग 5 NOS.
BAY LEAVES | तेज पत्ता 3 NOS.
CINNAMON STICK | दालचीनी 2 INCH
STAR ANISE | चकरी फूल 1 NO.
BLACK CARDAMOM | बड़ी इलायची 3 NOS.
GREEN CARDAMOM | हरी इलायची 5-6 NOS.
MACE | जावित्री 1 NO.
SPICY RED CHILLIES | तीखी लाल मिर्च 4-5 NOS.
POMEGRANATE SEEDS | अनारदाना 3 TBSP
KASURI METHI | कसूरी मेथी 1 TBSP
FENUGREEK SEEDS | मेथी के बीज 1/4 TSP
SALT | नमक A PINCH
POWDERED SPICES
DRY MANGO POWDER | आमचूर पाउडर 1 TBSP
BLACK SALT | काला नमक 2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP

Amritsari Chole
Ingredients:
For boiling
CHICKPEAS | काबुली चना 2 CUPS
DRY AAVLA | सूखा आंवला 1 TBSP
WATER | पानी AS REQUIRED
TEA LEAVES | चाय 2 TBSP
WHOLE SPICES
CAROM SEEDS | अजवाइन 1 TSP
BLACK CARDAMOM | बड़ी इलायची 2 NOS.
GREEN CARDAMOM | हरी इलायची 3 NOS.
CLOVES | लौंग 3 NOS.
BLACK PEPPERCORNS | साबुत काली मिर्च 3-4 NOS.
CINNAMON STICK | दालचीनी 1 INCH
BAY LEAF | तेज पत्ता 3 NOS.
GARLIC | लेहसुन 6-7 CLOVES (CRUSHED)
WATER | पानी AS REQUIRED
SALT | नमक TO TASTE
BAKING SODA | बेकिंग सोड़ा 1/2 TSP
Base Masala / Gravy
CHANA MASALA | चना मसाला 3 TBSP
OIL | तेल 4 TBSP
CAROM SEEDS | अजवाइन 1 TSP
ONIONS | प्याज़ 4 MEDIUM SIZED (CHOPPED)
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 3 TBSP
GREEN CHILLI | हरी मिर्च 1-2 (CHOPPED)
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 2 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
CUMIN POWDER | जीरा पाउडर 1 TSP
CHANA MASALA | चना मसाला 1 TBSP
TOMATO PUREE | टमाटर की प्यूरी OF 4-5 TOMATOES
SALT | नमक TO TASTE
Final cooking
SALT | नमक IF REQUIRED
CHANA MASALA | चना मसाला A LARGE PINCH
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
GREEN CHILLI | हरी इलायची 2-3 (SLIT)
GINGER | अदरक 1 INCH (JULIENNE)
GHEE | घी 2 TBSP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)

For bhature
Ingredients:
REFINED FLOUR | मैदा 2 CUPS
SEMOLINA | रवा 1/4 CUP(FINE)
POWDERED SUGAR | पीसी हुई शक्कर 1 TBSP
BAKING POWDER | बेकिंग पाउडर 1/2 TSP
BAKING SODA | बेकिंग सोड़ा 1/2 TSP
SALT | नमक A PINCH
CURD | दही 1/3 CUP
WATER | पानी 3/4 CUP (ADD GRADUALLY)
OIL | तेल 2 TBSP

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Chapters

Intro 00:00
Soaking & boiling Chole 1:22
Chana / Chole Masala 5:59
Final Cooking 7:59
Bhature 13:13
Plating 19:01
Outro 20:41

Full written recipe for Undhiyu

Prep time: 35-40 minutes
Cooking time: 1 hour 15 minutes
Serves: 5-6 people

Ingredients:
Papdi & Tur
SURTI PAPDI | सुरती पापड़ी 150 GRAMS PAPDI / 100 GRAMS BEANS
TUR | तूर दाने 100 GRAMS
HOT WATER | गरम पानी AS REQUIRED
BAKING SODA | बेकिंग सोड़ा A PINCH
Methi Muthiya
FENUGREEK | मेथी 1 BUNCH (CHOPPED)
GRAM FLOUR | बेसन 3/4 CUP
WHEAT FLOUR | गेहूं का आटा 1/2 CUP
OIL | तेल 2 TBSP
SALT | नमक TO TASTE
ASAFOETIDA | हींग 1/4 TSP
SUGAR | शक्कर 1 TBSP
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन मिर्च की पेस्ट 2 TBSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
CUMIN POWDER | जीरा पाउडर 1 TSP
GARAM MASALA | गरम मसाला A PINCH (OPTIONAL)
BAKING SODA | बेकिंग सोड़ा 1/4 TSP
LEMON JUICE | निंबू का रस 2 TSP
WATER | पानी AS REQUIRED
OIL | तेल
Starchy Veggies
POTATO | आलू 2 NOS. (DICED)
SWEET POTATO | शकरकंद 1 NO. (DICED)
PURPLE YAM | कंद 1 MEDIUM SIZED. (DICED)
Green masala
GREEN GARLIC | हरा लेहसुन 100 GRAMS
FRESH CORIANDER | हरा धनिया 1/2 CUP
PEANUTS | मूंगफली 1/4 CUP
SESAME SEEDS | सफेद तिल 2 TBSP
GREEN CHILLI | हरी मिर्च 4-5 NOS.
COCONUT | नारियल 1/4 CUP (DESICCATED)
ASAFOETIDA | हींग A PINCH
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन मिर्च की पेस्ट 2 TBSP
SUGAR | शक्कर 2 TBSP
LEMON JUICE | निंबू का रस 2 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
CORIANDER POWDER | धनिया पाउडर 2 TBSP
GARAM MASALA | गरम मसाला 1/2 TSP
CUMIN POWDER | जीरा पाउडर 1 TSP
SALT | नमक TO TASTE
Final Cooking
BRINJAL | बैंगन 6 NOS. (SLIT)
GREEN MASALA | हरा मसाला 3-4 TBSP (FOR COATING FRIED VEGGIES)
PEANUT OIL | सिंग तेल 1/3 CUP
CAROM SEEDS | अजवाइन 1/2 TSP
SALT | नमक A PINCH
HOT WATER | नमक AS REQUIRED
HOT WATER | गरम मसाला AS REQUIRED / 300-350 ML
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Transfer the cleaned & sorted surti papdi in a large bowl along with its beans & tur peas, cover them in hot water & add a pinch of baking soda, stir well & let them soak until you continue with the further process, soaking them will reduces their cooking time.
To make muthiyas add the chopped fenugreek in a large bowl & then add, gram flour, wheat flour, oil & all the remaining ingredients.
Mix the mixture well with your hands & then gradually add splashes of water to combine all the ingredients, make sure you don’t add too much of water.
Once the mixture comes together & forms a semi stiff dough, apply oil on your hands, take a small portion of the dough & form it into a roundel, shape all the remaining mixture similarly.
To fry the muthiyas heat oil in a deep pan to 160C or until it gets moderately hot, further add the shaped muthiyas into the hot oil & fry them over medium high flame until crisp & golden brown.
Transfer them into a sieve once fried so that all the excess oil drips off & your methi muthiyas for undhiyu are ready.
In the same oil add the diced potato & sweet potato, fry them over medium flame until slightly light golden brown then transfer them into a sieve.
Further fry the purple yam similarly & transfer it into a sieve as well, your fried veggies are ready.
To make the green masala add green garlic, fresh coriander, peanuts, sesame seeds & green chilli into a chopper & grind it into a coarse mixture, transfer the mixture into a bowl & add the remaining ingredients of the green masala & mix well, your green masala is ready.
Stuff the slit brinjals with the prepared green masala & coat the fried veggies with the green masala too.
Set a large kadhai over high heat & add the oil, once the oil gets hot add the carom seeds then drain the water from the soaked papdi & add it into the oil along with a pinch of salt, stir well then cover & cook until the papdi is 70% cooked.
Once the papdi is cooked add in the stuffed brinjals, stir well & cook them similarly until they turn semi-soft, make sure you don’t cook them all the way through.
Further add the remaining green masala in the kadhai, stir well cover & cook the masala for 3-4 minutes, if the masala gets too dry add in hot water & continue to cook it further.
Once the brinjals turn semi soft & the masala has cooked, place the brinjals evenly & add the green masala coated fried veggies & then finally layer the methi muthiyas.
Add hot water alongside the edge of the kadhai & cover the kadhai, let the undhiyu steam for 15 minutes or until the muthiyas become soft.
Once steamed, sprinkle some freshly chopped coriander.
Your undhiyu is ready, served with hot puris & jalebi.

#YFL #SanjyotKeer #undhiyu

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Full written recipe for Dal Tadka Jeera Rice

Prep time: 20-25 minutes (excluding soaking time)
Cooking time: 30-35 minutes
Serves: 4-5 people

Dal Tadka
Ingredients:
Boiling dal
TOOR DAL | तूर दाल 1/2 CUP
CHANA DAL | चना दाल 2 TBSP
MASOOR DAL | मसूर दाल 2 TBSP
GREEN CHILLI | हरी मिर्च 1 NO. (SLIT)
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
GINGER | अदरक 1 INCH (JULIENNE)
WATER | पानी 2.5 CUPS (APPROX)
1st Tempering
GHEE | घी 2 TBSP
CUMIN SEEDS | जीरा 1 TSP
RED CHILLI | लाल मिर्च 1 NO.
GINGER | अदरक 1 TBSP (CHOPPED)
GARLIC | लेहसुन 1 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2-3 NOS. (CHOPPED)
ONION | प्याज़ 1 NO. (CHOPPED)
TOMATO | टमाटर 1 NO. (CHOPPED)
SALT | नमक TO TASTE
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI / DEGI RED CHILLI POWDER | कश्मीरी लाल मिर्च / देगी मिर्च पाउडर 1/2 TSP
CORIANDER POWDER | धनिया पाउडर 1/2 TSP
GARAM MASALA | गरम मसाला A PINCH
WATER | पानी A SPLASH
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
DRY MANGO POWDER | आमचूर पाउडर 1/2 TSP
BUTTER | मक्खन 1 TBSP
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
2nd Tempering
GHEE | घी 1 TBSP
ONION | प्याज़ 1/2 NO. (SLICED)
RED CHILLI | लाल मिर्च 1 NO.
ASAFOETIDA | हींग 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
Method:
Transfer all the three dals into a large bowl & wash them well until the water runs clear, then discard the water & add fresh water, let the dals soak for 30 minutes to an hour.
Once soaked, discard the water & transfer the dals into a cooker & add green chilli, salt, turmeric powder, julienned ginger & water, pressure cook the dal for 3-4 whistles over medium high flame.
Further switch off the flame & let the cooker de-pressurize naturally the open the lid & discard the green chilli & stir the dal well, your boiled dal is ready.
For the tadka, set a large pan over high heat & add the ghee once the pan gets hot.
Further add the cumin seeds, red chilli, ginger, garlic & green chilli & cook over medium flame for a minute.
Then add the chopped onions & cook until the onion turns light golden brown.
Further add the chopped tomato & salt, stir & cook until the tomato gets mushy then add powdered spices, stir quickly & then immediately add a lash of water & tilt the pan slight so that the flame enters the pan, do this step very carefully, doing this step will incorporate the smoky flavour without the use of any live charcoal.
Then add the boiled dal, stir well & bring it to a boil then add kasuri methi powder, dry mango powder, butter & fresh coriander & mix well.
To make the second tempering, set a small pan over high heat & once it gets hot, add the ghee.
Once the ghee gets hot add the sliced onion & fry until light golden brown, then add red chilli, asafoetida & kashmiri red chilli powder & immediately pour it over the dal.
Your dal tadka is ready.

Jeera Rice
Ingredients:
BASMATI | बासमती 1 CUP
SALT | नमक TO TASTE
LEMON JUICE | निंबू का रस 1 TSP (ADD THE SLICE)
GHEE | घी 2 TBSP
CUMIN SEEDS | जीरा 1 TSP
SALT | नमक TO TASTE
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
Method:
Wash the rice well until the water runs clear then soak them in fresh water for 30-45 minutes.
To cook the rice, add water into a large stock pot & bring it to a roaring boil, once the water comes to a roaring boil, add salt & lemon juice (with the slice) along with the soaked rice, make sure your discard the water you soaked the rice in before adding them into the stock pot.
Cook the rice until they are 90% cooked, this will only take 4-5 minutes if the rice is soaked well.
Once cooked, transfer the rice into a sieve using a large spider then fluff them up using forks so that the excess steam escapes, cool down the rice completely.
To make jeera rice, set a wok over high heat & add ghee.
Further add the cumin seeds & once they crackle add in the boiled rice along with salt & fresh coriander.
Stir well & toss the rice over high flame for a few seconds.
Your jeera rice is ready.

#YFL #SanjyotKeer #daltadka

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Chapters
0:00 Intro
1:18 Dal Tadka
8:38 Jeera Rice
10:48 Plating
12:30 Outro