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  • Dal Baati Churma Recipe | स्वादिष्ट दाल बाटी चूरमा | Chef Sanjyot Keer

    Dal Baati Churma Recipe | स्वादिष्ट दाल बाटी चूरमा | Chef Sanjyot Keer

    Full written recipe for Dal Bati Churma

    Prep time: 25-30 minutes
    Cooking time: 1.5 hours
    Serves: 5-6 people

    Bati
    Ingredients:
    WHEAT FLOUR | घेऊँ का आटा 4 CUPS
    SEMOLINA | रवा 1/2 CUP
    BAKING SODA | बेकिंग सोडा 1/2 TSP
    CAROM SEEDS | अजवाइन 1 TSP (CRUSHED)
    SALT | नमक TO TASTE
    GHEE | घी 4-5 TBSP (FOR DOUGH)
    WATER | पानी 1.5 CUPS
    GHEE | घी AS REQUIRED
    GHEE | घी AS REQUIRED (MELTED | FOR DIPPING)

    Dal
    Ingredients:
    CHANA DAL | चना दाल 1/4 CUP
    MASOOR DAL | मसूर दाल 1/4 CUP
    URAD DAL | उरद दाल 1/4 CUP
    GREEN MOONG DAL | हरी मूंग दाल 1/4 CUP
    TOOR DAL | तुअर दाल 1/4 CUP
    WATER | पानी AS REQUIRED (FOR SOAKING)
    SALT | नमक TO TASTE
    TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
    GHEE | घी 1/2 TBSP
    WATER | पानी AS REQUIRED
    Tempering
    GHEE | घी 3 TBSP
    CUMIN SEEDS | जीरा 1 TSP
    RED CHILLI | लाल मिर्च 2-3 NOS.
    GARLIC | लेहसुन 1 TBSP (CHOPPED)
    GINGER | अदरक 1 TBSP (CHOPPED)
    GREEN CHILLI | हरी मिर्च 1-2 NOS. (CHOPPED)
    ASAFOETIDA | हींग 1/2 TSP
    ONION | प्याज़ 1 NO. (CHOPPED)
    TOMATO | टमाटर 1 NO. (CHOPPED)
    SALT | नमक TO TASTE
    POWDERED SPICES
    TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
    KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TSP
    CORIANDER POWDER | धनिया पाउडर 1 TBSP
    HOT WATER | गरम पानी AS REQUIRED
    SALT | नमक IF REQUIRED
    FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)

    Churma
    Ingredients:
    BATI | बाटी 3-4 NOS.
    GHEE | घी 1 TBSP
    CAHSEW | काजू 1 TBSP (CHOPPED)
    ALMONDS | बादाम 1 TBSP (CHOPPED)
    CARDAMOM POWDER | इलाइची पाउडर 1/2 TSP
    POWDERED SUGAR / BOORA | पीसी हुई चीनी/ बूरा 3 TBSP

    #YFL #SanjyotKeer #dalbaatichurma

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    Chapters
    Intro 00:00
    Bati 1:06
    Dal 7:00
    Churma 10:46
    Plating 13:08
    Outro 14:20

  • Palak Patta Chaat Recipe | Kokum Chutney | कुरकुरी पालक पत्ता चाट | Chef Sanjyot Keer

    Palak Patta Chaat Recipe | Kokum Chutney | कुरकुरी पालक पत्ता चाट | Chef Sanjyot Keer

    Full written recipe for Palak Patta Chaat

    Prep time: 20-25 minutes.
    Cooking time: 50-55 minutes (excluding soaking time)
    Serves: 4-5 people

    Kokum Chutney
    Ingredients:
    KOKUM| कोकम 50 GRAMS
    HOT WATER | गरम पानी AS REQUIRED
    JAGGERY | गुड़ 400 GRAMS
    KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
    ROASTED CUMIN POWDER | जीरा पाउडर 2 TSP
    BLACK SALT | काला नमक 1 TSP
    SALT | नमक TO TASTE
    BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
    GINGER POWDER | सौंठ पाउडर 1/4 TSP
    WATER | पानी 400 ML
    Method:
    Add the kokum into a bowl & pour hot water over it just to cover the kokum, let the kokum soak for 1-1.5 hours.
    Once soaked transfer the kokum into mixer grinder jar & grind it into a fine paste.
    Transfer the paste into a deep pan or a stock pot & add jaggery along with all the remaining ingredients of the kokum chutney.
    Then switch on the flame to high & cook until all the jaggery melts.
    Once the jaggery melts lower the flame to medium low & cook the chutney until it reduces & thickens up a bit, this process will take 25-30 minutes.
    To check if the chutney is ready, dip a spoon into the chutney, the chutney should coat the backside of the spoon.
    Switch off the flame & cool down the chutney completely, then transfer it into an airtight jar or a container.
    Your kokum chutney is ready, you can store it in the fridge & use it for upto a month.

    Green chutney
    MINT | पुदीना 1/2 CUP
    FRESH CORIANDER | हरा धनिया 1 CUP
    GREEN CHILLI | हरी मिर्च 4-5 NOS.
    GINGER | अदरक 1 INCH
    BLACK SALT | काला नमक 1/2 TSP
    CUMIN POWDER | जीरा पाउडर 1 TSP
    DRY MANGO POWDER | आमचूर पाउडर 1 TSP
    SALT | नमक TO TASTE
    ICE CUBE | बर्फ 1 NO.
    WATER | पानी AS REQUIRED
    Method:
    Add all the ingredients of the green chutney into a mixer grinder jar & grind it into a fine chutney.
    Your green chutney for chaat is ready.

    Curd
    Ingredients:
    CURD | दही 2 CUPS
    POWDERED SUGAR | पीसी हुई शक्कर 1/4 CUP
    BLACK SALT | काला नमक 1/2 TSP
    Method:
    Place a large sieve over a bowl & add the curd, powdered sugar & black salt in it, sieve all the ingredients together using a spoon or a spatula.
    Once sieved, whisk the curd using a whisk for a few seconds.
    Your seasoned curd is ready.

    Palak Patta
    Method:
    GRAM FLOUR | बेसन 1.5 CUPS
    CORN FLOUR | कॉर्न फ्लोर 1/2 CUP
    CAROM SEEDS | अजवाइन 1/2 TSP (CRUSHED)
    SALT | नमक TO TASTE
    BAKING SODA | बेकिंग सोड़ा 2 PINCHES
    WATER | पानी AS REQUIRED
    SPINACH | पालक AS REQUIRED
    Method:
    In a large bowl add gram flour, corn flour, carom seeds, salt, baking soda & water, whisk well to make a batter of flowing consistency.
    Wash the spinach leaves well & pat dry them using a tissue paper or a cloth.
    Heat oil until it becomes moderately hot (170C).
    Dip the spinach leaves into the batter & then carefully drop them into the hot oil, fry them spinach over high flame until crisp & light golden brown.
    Once fried transfer the fried spinach onto a sieve so that all the excess oil drips off.
    Your crispy palak for palak patta chaat is ready.

    Assembly:
    PALAK PATTA
    CURD
    DABI BHALLA MASALA
    GREEN CHUTNEY
    KOKUM CHUTNEY
    NYLON SEV
    FRESH CORIANDER
    POMEGRANATE

    Dahi Bhalla masala: https://youtu.be/Jhmjty652Uc
    Meethi chutney: https://youtu.be/zkbDNyV9G3w

    #YFL #SanjyotKeer #palakpattachaat

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    Chapters
    Intro 0:00
    Kokum chutney 1:00
    Spicy green chutney 3:34
    Seasoned Curd 4:06
    Palak patta 5:13
    Plating 7:50
    Outro 8:52

  • Easy Naan on Tawa at Home | Garlic Naan, Cheese Naan | तवे पर नान बनाइए आसानी से | Chef Sanjyot Keer

    Easy Naan on Tawa at Home | Garlic Naan, Cheese Naan | तवे पर नान बनाइए आसानी से | Chef Sanjyot Keer

    Full written recipe food Naan (Butter Naan, Butter garlic Naan, Cheese Chilli Garlic Naan)

    Prep time: 15-20 mins
    Cooking time: 10-15 minutes (excluding resting time)
    Serves: 4-5 people

    Dough
    Ingredients:
    WATER | पानी 1/2 CUP + 1 TBSP
    MILK | दूध 1/4 CUP
    CURD | दही 1/2 CUP
    OIL | तेल 1 TBSP
    POWDERED SUGAR | पीसी हुई शक्कर 2 TBSP
    REFINED FLOUR | मैदा 2 CUPS
    WHEAT FLOUR | घेऊं का आटा 1 CUP
    BAKING POWDER | बेकिंग पाउडर 1 TSP
    BAKING SODA | बेकिंग सोडा 1/4 TSP
    SALT | नमक TO TASTE
    OIL | तेल AS REQUIRED (FOR GREASING)
    Method:
    Add water, milk, curd, oil & powdered sugar in a large mixing bowl & mix them well using a whisk.
    Further add the refined flour, wheat flour & rest of the dry ingredients & mix using a spatula until all the dry flour combines.
    Then transfer the dough onto a kitchen platform & knead the dough for 8-10 minutes or until it becomes smooth & less non-sticky.
    Once the dough becomes smooth & non-sticky form it into a tight round dough ball & place it in a greased bowl & drizzle a few drops of oil over the surface of the dough to prevent it from getting dry, cover the bowl with clingwrap or a wet cloth & let the dough rest for at least 2 hours, you can let the dough for a few more hours if you have the time.
    Transfer the dough onto a kitchen platform & divide it into equal sized roundels, I have divided them into 75-80 grams portions.
    Place the shaped roundels onto an oiled baking tray or a plate & again drizzle a few drops of oil on the doughballs to prevent them from getting dry.
    Cover the doughballs using a damp cloth & let them rest for 15-20 minutes,
    After the final rest the doughballs will be ready to be cooked.
    To cook the naan, you will require a tawa that is “not” non-stick.
    Heat the tawa really well before you start shaping the naans.
    To check if the tawa is ready, sprinkle water on the tawa, if the water evaporates instantly then the tawa is ready.
    Butter naan
    Ingredients:
    REFINED FLOUR | मैदा
    ONION SEEDS | कलौंजी
    FRESH CORIANDER | हरा धनिया
    WATER | पानी AS REQUIRED
    BUTTER | मक्खन AS REQUIRED (MELTED)
    Method:
    Coat a doughball with dry refined flour & roll it into a thick round disc using a rolling pin.
    Further apply onion seeds & coriander on the surface & roll it out into a flat semi thick chapati.
    Then grab & pull one side of the naan to form it into an oval shape, you can keep the naan round as well.
    Lift the naan & apply water on the back side of it, make sure you apply it nicely or else the naan won’t stick to the tawa properly.
    Then place the naan, water side down, on the hot tawa & press it down carefully using your fingers to stick it onto the tawa.
    Cook it for 10-15 seconds over high flame or until bubbles start appearing on the surface.
    Further lift the tawa, flip & hold it over direct flame & cook until the naan becomes light golden brown & crisp from the top, make sure you keep rotating the tawa over the flame so that the naan cooks evenly.
    Once cooked remove the naan from the tawa using a spatula & place it onto a chopping board, apply melted butter over it.
    Your butter naan is ready.
    Garlic butter naan
    Ingredients:
    REFINED FLOUR | मैदा
    WATER | पानी AS REQUIRED
    GARLIC | लेहसुन (CHOPPED)
    FRESH CORIANDER | हरा धनिया (CHOPPED)
    WATER | पानी AS REQUIRED
    BUTTER | मक्खन AS REQUIRED (MELTED)
    Method:
    To make butter garlic naan shape the doughball similarly to butter naan, but once you stretch it to form an oval shape apply a generous amount of minced garlic on the surface along with fresh coriander.
    Then apply water on the back side & cook it in the same way as the butter naan.
    Once cooked transfer it onto a plate or a chopping board brush it with melted butter.
    Your garlic butter naan is ready.

    Cheese chilli garlic naan
    Ingredients:
    PROCESSED CHEESE | प्रोसेस्ड चीज़ 50 GRAMS
    GREEN CHILLI | हरी मिर्च 2-3 NOS. (CHOPPED)
    GARLIC | लेहसुन 2 TBSP (CHOPPED)
    REFINED FLOUR | मैदा
    GARLIC | लेहसुन (CHOPPED)
    GREEN CHILLI | हरी मिर्च (CHOPPED)
    FRESH CORIANDER | हरा धनिया (CHOPPED)
    BUTTER | मक्खन AS REQUIRED (MELTED)
    Method:
    To make cheese chilli garlic naan add cheese, green chilli & garlic into a bowl & mix well, your cheese chilli garlic filling is ready.
    Take a doughball & form into a bowl shape by pinching & rotating it using your thumb & fingers.
    Place a spoonful of the cheese chilli garlic filling in the centre then bring the edges of the dough together & seal to form a doughball again.
    Further coat the doughball using dry refined flour & then shape it in the same way as butter garlic naan.
    Once shaped apply water on the surface of the naan & apply garlic, green chillies & fresh coriander on the naan & press all the ingredients onto the surface gently.
    Further apply water on the backside of the naan & then cook it just like the rest of the naans.
    Once cooked, transfer the naan onto a plate or a chopping board & apply melted butter.
    Cut into triangles or the shape of your choice.
    Your cheese chilli garlic naan is ready.

    #YFL #SanjyotKeer #Naan

  • Kadhai Paneer Recipe | स्वादिष्ट कढ़ाई पनीर | Restaurant Style | Chef Sanjyot Keer

    Kadhai Paneer Recipe | स्वादिष्ट कढ़ाई पनीर | Restaurant Style | Chef Sanjyot Keer

    Full written recipe for Kadhai Paneer

    Prep time: 20-25 minutes
    Cooking time: 40-45 minutes
    Serves: 4-5 people

    Kadhai masala
    Ingredients:
    KASHMIRI RED CHILLI कश्मीरी लाल मिर्च 2 NOS.
    CUMIN SEEDS | जीरा 2 TSP
    CORIANDER SEEDS | साबुत धनिया 2 TBSP
    FENNEL SEEDS | सौंफ 2 TSP
    BLACK PEPPERCORNS | साबुत काली मिर्च 8-10 NOS.
    Method:
    Set a pan over high flame & once it gets hot set the flame to low.
    Add all the whole spices into the pan & dry roast them while stirring them continuously until they get fragrant.
    Transfer them into a bowl once fragrant & let them cool down completely.
    Further add them into a mixer grinder jar or a mortar & grind the spices coarsely, make sure that you don’t end up making a fine powder of the spices.
    Your fresh kadhai masala is ready.
    Veggies & Paneer
    Ingredients:
    CAPSICUM | शिमला मिर्च 1 NO.
    ONION | प्याज़ 1 NO. (PEELED)
    TOMATO | टमाटर 2 NOS.
    PANEER | पनीर 500 GRAMS (BLOCK)
    Method:
    Cut the veggies & paneer into dices & cubes or triangles according to your preference & keep them in bowls to be tossed further in the recipe.
    Make sure you chop & utilise the trimmings of onion & tomato in the gravy.
    Gravy
    Ingredients:
    GHEE | घी 4-5 TBSP
    CUMIN SEEDS | जीरा 1 TSP
    ONION | प्याज़ 2 NOS. + REMAINS (CHOPPED)
    GARLIC | लेहसुन 3 TBSP (CHOPPED)
    GINGER | अदरक 2 TBSP (CHOPPED)
    POWDERED SPICES
    TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
    KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
    CORIANDER POWDER | धनिया पाउडर 1 TBSP
    KADAI MASALA | कड़ाई मसाला 3 TBSP
    GREEN CHILLI | हरी मिर्च 3-4 (CHOPPED)
    HOT WATER | गरम पानी AS REQUIRED
    TOMATO | टमाटर 5 NOS. & REMAINS (CHOPPED)
    SALT | नमक TO TASTE
    HOT WATER | गरम पानी AS REQUIRED
    Method:
    Set a kadhai over high flame & once it gets hot add the ghee & let it heat as well.
    Once the ghee gets hot add cumin seeds, onion, now stir & cook until the onions turn light golden brown.
    Add garlic & ginger once the onions turn light golden brown & continue to cook until the onions turn golden brown.
    Further add in all the powdered spices along with the chopped green chillies, stir well & add hot water, continue to cook until the ghee is released.
    Once the ghee separates add tomatoes & salt, stir well & cook until the tomatoes get mushy & the ghee gets separated, this process will take upto 25 minutes.
    To cook the tomatoes faster you can use a potato masher to mash all the tomato.
    If the gravy becomes dry while cooking it, add hot water & continue to cook it further.
    Once the tomatoes have cooked completely & the ghee is separated taste & adjust salt.
    Your gravy for kadhai paneer is ready.
    Final cooking
    Ingredients:
    GHEE | घी 1 TBSP
    SALT | नमक A PINCH
    KADAI MASALA | कड़ाई मसाला 1 TBSP
    FRESH CORIANDER | हरा धनिया A LARGE HANDFUL
    GINGER | अदरक A SMALL HANDFUL (JULIENNE)
    FRESH CREAM | फ्रेश क्रीम 2-3 TBSP (OPTIONAL)
    KASURI METHI | कसूरी मेथी A PINCH
    FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
    Method:
    Set a wok over high heat, once it gets hot add ghee & let it heat nicely.
    Further add all the cut veggies & toss over high flame for a minute.
    Then add the paneer along with salt & kadhai masala, toss the paneer over high flame briefly to slightly fry it in the oil.
    Further add the prepared gravy & stir gently to avoid the paneer from breaking.
    Once the paneer & veggies are mixed nicely in the gravy, add fresh coriander & julienned ginger, stir & cook for 1-2 minutes then add fresh cream & kasuri methi, stir gently & finally add some more fresh coriander from the top.
    Your kadhai paneer is ready, serve hot it with tandoori rotis.
    #YFL #SanjyotKeer #

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    Intro 0:00
    Kadhai Masala 0:52
    Cutting 1:43
    Gravy 4:46
    Vegetables tossing 7:21
    Plating 8:53
    Outro 10:05

  • Prawns Koliwada Recipe | Spicy Prawns Fry | Special Chutney | झींगा कोलिवाड़ा | Chef Sanjyot Keer

    Prawns Koliwada Recipe | Spicy Prawns Fry | Special Chutney | झींगा कोलिवाड़ा | Chef Sanjyot Keer

    Full written recipe for Prawns Koliwada

    Prep time: 10-15 minutes
    Cooking time: 10-15 minutes (excluding marination time)
    Serves: 3-4 people

    Ingredients:
    First marination
    PRAWNS | झींगे 500 GRAMS
    SALT | नमक TO TASTE
    TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
    LEMON JUICE | निंबू का रस 1 TBSP
    Vaatan
    FRESH CORIANDER | हरा धनिया A SMALL HANDFUL
    GARLIC | लेहसुन 10-12 CLOVES
    GINGER | अदरक 1/2 INCH
    GREEN CHILLI | हरी मिर्च 3 NOS.
    WATER | पानी AS REQUIRED
    Batter & frying
    POWDERED SPICES
    KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1.5 TBSP
    SPICY RED CHILLI POWDER| तीखी लाल मिर्च पाउडर 1 TBSP
    CORIANDER POWDER | धनिया पाउडर 1 TBSP
    GARAM MASALA | गरम मसाला 1/2 TSP
    CUMIN POWDER | जीरा पाउडर 1/2 TSP
    BLACK SALT | काला नमक 1/2 TSP
    BLACK PEPPER POWDER | काली मिर्च पाउडर 1/4 TSP
    DRY MANGO POWDER | आमचूर पाउडर 1/2 TSP
    CHAAT MASALA | चाट मसाला 1/2 TSP
    ASAFOETIDA | हींग A PINCH
    LEMON JUICE | निंबू का रस 1 TSP
    OIL | तेल 1 TBSP
    EGG WHITE | ऐग व्हाइट 1 NO.
    GRAM FLOUR | बेसन 3 TBSP (FINE)
    CORN FLOUR | कॉर्न फ्लोर 4 TBSP
    Method:
    Transfer the prawns into a bowl & add salt, turmeric powder & lemon juice, mix well & let the prawns marinate for 15 minutes.
    While the prawns are marinating add the fresh coriander, garlic, ginger, green chilli, water into a mixer grinder jar & grind it into a fine paste to make the vaatan.
    Once the prawns have marinated add the vaatan along with all the powdered spices & lemon juice, mix well & then add the oil & continue to mix until the prawns get coated well with the masalas.
    Further add in the egg white, gram flour & corn flour, mix really well & the prawns are ready to be fried.
    Heat oil in a deep pan until it gets moderately hot (170 C) then carefully drop the prawns into the hot oil in small batches, fry until slightly golden brown then remove them onto a sieve & let them rest for 5 minutes.
    Switch the flame to high & heat the oil slightly more to flash fry the prawns, after the prawns have rested add them back into the oil & fry briefly until they get crisp & golden brown.
    Further transfer them into a sieve so that all the excess oil drips off.
    Your prawns koliwada are ready, serve them hot & sprinkle some ch
    Chutney
    Ingredients:
    MINT | पुदीना 2 CUPS
    FRESH CORIANDER | धनिया 1 CUP
    ONION | प्याज़ 2 NOS. MEDIUM SIZED
    TOMATO | टमाटर 1 NO.
    GARLIC | लेहसुन 15-20 CLOVES
    GINGER | अदरक 1 INCH
    SPRING ONION GREENS | हरे प्याज़ के पत्ते 1/2 CUP (OPTIONAL)
    GREEN CHILLIES | हरी मिर्च 8-10 NOS.
    TAMARIND | इमली A LEMON SIZED BALL
    SALT | नमक TO TASTE
    BLACK SALT | काला नमक A PINCH
    CHAAT MASALA | चाट मसाला A PINCH
    ICE CUBE | बर्फ 1 NO.
    WATER | पानी AS REQUIRED
    Method:
    Add all the ingredients of the chutney into a mixer grinder jar & grind it into a fine chutney.
    Your special green chutney is ready, you can pair this with any fried seafood dish.

    #YFL #SanjyotKeer #prawns

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    Intro 0:00
    Marination 0:45
    Frying 2:41
    Secret Chutney 4:50
    Plating 5:37
    Outro 6:11

  • Soft White Dhokla Recipe | Idada Recipe | सफेद ढोकला बनाने का तरीका | Chef Sanjyot Keer

    Soft White Dhokla Recipe | Idada Recipe | सफेद ढोकला बनाने का तरीका | Chef Sanjyot Keer

    Full written recipe for Idada (White dhokla)

    Prep time: 10-15 minutes
    Cooking time: 20-25 minutes (excluding fermentation & soaking time)
    Serves: 5-6 people

    Ingredients:
    URAD DAL | उरद दाल 1/2 CUP
    KOLUM RICE | कोलम चावल 1.5 CUPS
    FENUGREEK SEED | मेथी के बीज 1/2 TSP
    POHA | पोहा 1/2 CUP
    SOUR CURD | खट्टा दही 2 TBSP
    WATER | पानी 1/2 CUP
    ASAFOETIDA | हींग 1/4 TSP
    SUGAR | शक्कर 1/2 TBSP
    GINGER CHILLI PASTE | अदरक मिर्च की पेस्ट 1.5 TBSP
    OIL | तेल 2 TBSP (FOR BATTER)
    BAKING SODA | बेकिंग सोडा 1/4 TSP
    SALT | नमक TO TASTE
    OIL | तेल AS REQUIRED (FOR BRUSHING)
    BLACK PEPPERCORNS | साबुत काली मिर्च A PINCH (CRUSHED)
    Method:
    Add the rice & dal into a large bowl & wash them with water until it runs clear, further add the fenugreek seeds into the same bowl, soak the dal & rice for 4-5 hours.
    Once the dal & rice have soaked, add the poha into a small sieve or a bowl, wash them & transfer them into the same bowl as the dal & rice, let the poha soak for 5-10 minutes.
    Further discard the water & add all the soaked ingredients into a mixer grinder jar along with sour curd & water, grind everything into a semi fine paste, once grinded the batter should feel like fine semolina when you press & feel it between your fingers.
    Transfer the batter into a cooker or a stock pot & add asafoetida & sugar, whisk the batter well using a whisk for 1-2 minutes.
    Cover the cooker or the stock pot with a lid & keep it in a warm place to ferment, the duration of the fermentation will depend upon the room temperature & the weather, if the weather is cold then the batter will take at least 12-15 hours or more to ferment properly if kept in a warm place. During summers the batter will ferment within 8-10 hours.
    Once fermented the batter will puff up, at this stage set the dhokla steamer over high flame & bring the water to a boil, once the water comes to a boil & the steamer is ready, you can continue to season the batter with the further process.
    Add the ginger chilli paste, oil, baking soda & salt into the batter & mix everything well very gently.
    Brush the dhokla steaming plates with oil & pour the batter into the plates according to your preference of thickness.
    Move the plates around to spread the batter evenly on the plate & then tap them gently on the kitchen platform.
    Sprinkle some freshly crushed black peppercorns & place them into the steamer, cover & steam the dhoklas over high flame for 10-12 minutes. The steaming time will depend on the thickness of the batter you have poured, if you are making thin dhoklas then they will steam within 8-10 minutes & if you are making thick dhoklas then they will take upto 12-15 minutes.
    To check if they are done, open the lid & touch the surface of the dhokla, if it’s not sticky & a knife inserted comes out clean then the dhoklas are ready.
    Remove them from the steamer & immediately brush the surface with oil & let them cool down slightly before cutting them.
    Further cut the dhoklas into squares or diamonds & remove them from the steaming plate using a flat spatula.
    Your super soft & spongy white dhoklas are ready, serve them hot with some chutney.

    Chutney
    Ingredients:
    FRESH CORIANDER | हरा धनिया 1 CUP (PACKED)
    GREEN CHILLIES | हरी मिर्च 4-5 NOS.
    GINGER | अदरक 1 INCH
    PEANUTS | मूंगफली 1 TBSP
    CURD | दही 3 TBSP
    CUMIN SEEDS | साबुत जीरा 1/4 TSP
    LEMON JUICE | नींबू का रस 1 TSP
    SALT | नमक TO TASTE
    SUGAR | शक्कर 1 TBSP
    ICE CUBE | बर्फ 1 NO.
    WATER | पानी AS REQUIRED
    Mehtod:
    Add all the ingredients of the chutney into a mixer grinder jar & grind it into a fine paste.
    Your tasty green chutney is ready.

    #YFL #SanjyotKeer #idada

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    Intro 0:00
    Batter & fermentation 0:52
    Final process 4:30
    Chutney 6:24
    Check the dhokla 6:56
    Plating 8:07
    Outro 8:26

  • Mutton Dum Biryani Recipe | स्वादिष्ट मटन दम बिरयानी | Chef Sanjyot Keer

    Mutton Dum Biryani Recipe | स्वादिष्ट मटन दम बिरयानी | Chef Sanjyot Keer

    Full written recipe for Mutton Dum Biryani

    Prep time: 35-40 minutes
    Cooking time: 1.5 hours (excluding marination time)
    Serves: 7-8 people

    Birista
    Ingredients:
    ONION | प्याज़ 750 GRAMS
    Method:
    To make birista you need to cut the onions in a specific way, so firstly peel the onions & cut them in half & now you need to cut the onions length wise, make sure that the slices are neither too thin nor too thick & the slices are evenly cut.
    Once you have cut all the onions you need to separate all the layers.
    Now to fry the onions, heat oil in a kadhai till it gets moderately hot, if you have a thermometer then the temperature of the oil should be 135 C.
    The quantity of the oil should not be too much, the oil should only come up till the surface of the onions.
    Once the oil is hot, transfer the onions & fry the onions on high flame while continuously stirring them, the onions will start releasing their moisture & the temperature of the oil will tend to drop which is why you’ll need to fry them on high flame.
    If the oil is extremely hot in the beginning the onions will fry quickly from the outside but won’t lose their internal moisture & they will turn out to be limp & not crispy.
    After frying them for 15-20 minutes & once they get slightly light golden brown, you’ll need to be very attentive, remove the onions from the hot oil using a spider at this very stage, you can use a ladle to scoop out the onions from the oil & then transfer them onto the spider.
    Transfer the fried onions on a tissue lined tray or plate & spread them using two forks so that they cool down quickly, dab them from the top using a tissue paper to get rid of any excess oil, reserve a few tablespoons of this oil to use in the marinade.
    Let the birista cool down for 5-6 minutes, your perfectly coloured & crispy birista is ready.
    We will use 80% of the birista for the marinade & the remaining 20% will be used while layering the biryani & as garnish.

    Biryani Masala
    Ingredients:
    CORIANDER SEEDS | धनिया 2 TBSP
    CUMIN SEEDS | जीरा 1 TSP
    CARAWAY SEEDS | शाह जीरा 2 TSP
    GREEN CARDAMOM | हरी इलायची 2 TBSP
    BLACK CARDAMOM | बड़ी इलाइची 5-6 NOS.
    CINNAMON | दालचीनी 3 INCH
    BLACK PEPPERCORNS | काली मिर्च 1 TBSP
    SPICY RED CHILLIES | तीखी लाल मिर्च 7-8 NOS.
    BAY LEAF | तेज पत्ता 7-8 NOS.
    CLOVES | लौंग 2 TSP
    MACE | जावित्री 3 NOS.
    KASURI METHI | कसूरी मेथी 1 TBSP
    TURMERIC POWDER | हल्दी 1/2 TSP
    NUTMEG | जायफल 1/2 NOS. (GRATED)
    SALT | नमक A LARGE PINCH

    Mutton
    Ingredients:
    Marination
    MUTTON | मटन 750 GRAMS
    SALT | नमक TO TASTE
    LEMON JUICE | निंबू का रस 1/2 TBSP
    GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 5 TBSP
    GREEN CHILLI PASTE | हरी मिर्च की पेस्ट OF 3 GREEN CHILLIES
    POWDERED SPICES
    TURMERIC POWDER | हल्दी पाउडर 1 TSP
    KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1.5 TBSP
    CORIANDER POWDER | धनिया पाउडर 1 TBSP
    BIRYANI MASALA | बिरयानी मसाला 2 TBSP
    MINT | पुदीना A SMALL HANDFUL (CHOPPED)
    FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
    BIRISTA | बिरिस्ता 80%
    BIRISTA OIL | बिरिस्ता वाला तेल 5 TBSP
    CURD | दही 300 GRAMS (WHISKED)
    Cooking
    BIRISTA | बिरिसता OIL 2 TBSP
    POTATO | आलू 2 NOS. (OPTIONAL)
    HOT WATER | गरम पानी 500 ML
    FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
    MINT | पुदीना A SMALL HANDFUL (CHOPPED)
    BIRISTA | बिरिस्ता
    BIRYANI MASALA | बिरयानी मसाला A PINCH

    Rice
    Ingredients:
    BASMATI | बासमती 750 GRAMS
    WATER | पानी AS REQUIRED (TO SOAK)
    WATER | पानी 5 LITRE (TO BOIL)
    SALT | नमक TO TASTE
    STAR ANISE | चकरी फूल 1 NO.
    BAY LEAF | तेज पत्ता 2 NOS.
    GREEN CHILLI | हरी मिर्च 1 NO.
    CLOVES | लौंग 3-4 NOS.
    BLACK PEPPERCORNS | काली मिर्च 3-4
    GREEN CARDAMOM | हरी इलायची 3-4 NOS.
    CARAWAY SEEDS | शाह जीरा 1 TSP
    LEMON JUICE | निंबू का रस 1 TSP (ADD THE SLICE)
    Layering
    Ingredients:
    FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
    MINT | पुदीना A SMALL HANDFUL (CHOPPED)
    BIRISTA | बिरिस्ता
    MILK & SAFFARON | दूध और केसर 2-3 TBSP
    GHEE | घी 2-3 TBSP (MELTED)

    #YFL #SanjyotKeer #muttondumbiryani

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    Intro 0:00
    Birista 1:27
    Biryani masala 4:48
    Marination 7:04
    Mutton pressure cooker preparation 9:53
    Rice soaking 12:12
    Layering 14:13
    Dum 15:00
    Plating 17:03
    Outro 18:43

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    How to make Sambar Masala at home 🔥 | Chef Sanjyot Keer #shorts

  • Batata Poha Recipe | Kande Pohe | बटाटा पोहा बनाने का आसान तरीका | Chef Sanjyot Keer

    Batata Poha Recipe | Kande Pohe | बटाटा पोहा बनाने का आसान तरीका | Chef Sanjyot Keer

    Full written recipe for Batata Poha

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

    Ingredients:
    POHA | पोहा 3 CUPS
    OIL | तेल 2-3 TBSP
    CUMIN SEEDS | जीरा 1/2 TSP
    MUSTARD SEEDS | राई 1/2 TSP
    GREEN CHILLI | हरी मिर्च 2 NOS.
    CURRY LEAVES| कड़ी पत्ते 10-12
    PEANUTS | मूंगफली 2 TBSP
    POTATO | आलू 2 MEDIUM SIZED (DICED)
    ONION | प्याज़ 1 NO. (CHOPPED)
    SUGAR | शक्कर 1 TSP
    SALT | नमक TO TASTE
    TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
    FRESH CORIANDER | हरा धनिया A SMALL HANDFUL
    LEMON JUICE | निंबू का रस 1 TSP
    WATER | पानी A SPLASH
    FRESH CORIANDER | हरा धनिया A SMAL HANDFUL (CHOPPED)
    Method:
    In a large bowl add the poha, make sure that the poha that you are using are of the thick variety & they should be old.
    Add water into the bowl & gently wash the poha by mixing them in the water, then immediately strain the poha using a sieve, let the poha rest in the sieve for 8-10 minutes.
    While the poha is resting you can start the further cooking process.
    Set a pan over high flame, once the pan gets hot, add the oil & heat it well.
    Further add cumin seeds, mustard seeds, green chill, curry leaves & peanuts, mix well & cook over low flame briefly & then add the potatoes.
    Cook the potatoes over high flame until they are half cooked, make sure you half cook the potatoes before adding the onions, if you add potatoes & onion together then the onions will get overcooked.
    Once the potatoes are half done, add in the chopped onion & sugar, stir well & cook until the onion turns almost light golden brown over high flame.
    When the onion turns almost light golden brown the potatoes will also be cooked perfectly, lower the flame at this stage & add salt & turmeric powder, mix well & add the soaked poha along with fresh coriander & lemon juice, stir everything very gently.
    Further add a splash of water over the poha & cover the pan with a lid, switch off the flame & let the poha rest for 3-4 minutes, following this step will ensure that the poha turns out to be very moist & fluffy due to the steam.
    Remove the lid after 3-4 minutes & sprinkle some freshly chopped coriander.
    Your batata poha is ready, garnish with some grated coconut while serving.

    #YFL #SanjyotKeer #batatapoha

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    Intro 0:00
    Poha soaking 0:46
    Final process 2:20
    Plating 4:55
    Outro 5:37

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