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  • Nylon Khaman Recipe | Instant Soft Spongy Khaman | मार्केट से बेहतर नायलॉन खमण | Chef Sanjyot Keer

    Nylon Khaman Recipe | Instant Soft Spongy Khaman | मार्केट से बेहतर नायलॉन खमण | Chef Sanjyot Keer

    Nylon Khaman

    Prep time: 10-15 minutes
    Cooking time: 30-35 minutes
    Serves: 4-5 people

    Ingredients:
    Khaman
    WATER | पानी 1 CUP
    CITRIC ACID | नींबू का फूल 1 TSP (showing)
    SUGAR | शक्कर 3 TBSP
    SALT | नमक ½ TBSP
    GROUNDNUT OIL | मूंगफली का तेल 1.5 TBSP
    GRAM FLOUR | बेसन 2 CUPS / 220 GRAMS
    WATER | पानी AS REQUIRED
    OIL | तेल AS REQUIRED
    BAKING SODA | बेकिंग सोड़ा 1 TSP
    WATER | पानी 1 TBSP
    Tempering
    GROUNDNUT OIL | मूंगफली का तेल 2 TBSP
    MUSTARD SEEDS | राई 1 TBSP
    GREEN CHILLI | हरी मिर्च 3 NOS. (SLIT)
    CURRY LEAVES | कड़ी पत्ता 10 NOS.
    ASAFOETIDA | हींग ¼ TSP
    WATER | पानी 1 CUP
    SUGAR | शक्कर 2 TBSP
    SALT | नमक TO TASTE
    FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
    COCONUT | नारियल A HANDFUL (GRATED)
    Method:
    In a large bowl add water, citric acid, sugar, salt & groundnut oil, whisk we’ll for 2-3 minutes until the sugar & citric acid dissolves.
    Further sieve in the gram flour & whisk well for 3-4 minutes until you get a smoothly flowing batter, cover & let the batter rest for 10 minutes.
    While the batter is resting, set a steamer over high flame & keep it ready before you add the final ingredients of the batter, also grease the tray or plate you are going to be using to steam the khaman with oil, make sure it fits in the steamer.
    Once the batter has rested, add the baking soda along with a tablespoon of water & whisk we’ll, the batter will puff up & rise, keep whisking for 2-3 minutes.
    Quickly transfer the batter into the greased tray & tap it gently.
    Place the tray into the steamer, cover & steam for 20-25 minutes or until a knife inserted comes out clean.
    Remove the tray from the steamer once the khaman is ready & let it cool down to room temperature.
    Meanwhile, set a pan over high flame to make the tempering, add in the oil & let it heat up.
    Further add mustard seeds, green chilli & all the remaining ingredients of the tempering & boil the tempering for 2-3 minutes, then switch of the flame & let the tempering cool down slightly.
    Once the khaman comes down to room temperature, demold it by flipping it onto a plate, run a knife through the sides once before flipping it & then cut it into squares.
    Pour the tempering over the khaman & garnish it with fresh coriander & grated coconut while serving.
    Green chutney
    Ingredients:
    FRESH CORIANDER | हरा धनिया 1 CUP
    MINT | पुदीना ½ CUP
    GREEN CHILLI | हरी मिर्च 2-3 NOS.
    GINGER | अदरक ½ INCH
    GATHIYA | गाठिया 2-3 TBSP (you can also use a piece of khaman)
    CUMIN SEEDS | जीरा 1 TSP
    SUGAR | शक्कर 1 TBSP
    LEMON JUICE | नींबू का रस OF A LEMON
    SALT | नमक TO TASTE
    ICE CUBE | बर्फ 1 NO.
    WATER | पानी AS REQUIRED
    Method:
    Add all the ingredients in a mixer grinder jar & grind it into a fine chutney, add very little water, this chutney needs to be thick in consistency.
    Your green chutney is ready.

    #YFL #SanjyotKeer #nylonkhaman

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    Intro 0:00
    Batter 1:07
    Steam 4:20
    Tadka 9:20
    Plating 10:37
    Outro 11:12

  • Eggless Rasmalai Tres Leches Cake! Sanjyot Keer x Romy Gill #shorts #ytshort

    Eggless Rasmalai Tres Leches Cake! Sanjyot Keer x Romy Gill #shorts #ytshort

    It was a super fun collab with Chef Romy Gill from the UK ❤️
    How delicious it turned out 😋
    Thanksss for stopping by, next we cook again together in the UK ✨

    Rasmalai Tres leches

    Sponge:

    Ingredients:

    -Butter 100gm
    -Castor sugar 15gm
    -Vanilla essence 5ml
    -Condensed milk 200gm
    -Milk 75ml
    -Flour 130gm
    -Yogurt 55gm
    -Baking soda 1 tsp
    -Vinegar 1/2 tsp

    Method:
    • Preheat the oven to 165 C & line your baking tray.

    • Take a large bowl & with the help of a whisk cream the butter, castor sugar & vanilla essence until light & fluffy.

    • Further add the condensed milk & whisk until everything gets incorporated.

    • Now add the milk & mix until everything is combined.

    • Once everything is well combined, add the flour & fold it into the mixture using a spatula, make sure to only mix it until the flour gets incorporated.

    • Now add yogurt & the remaining ingredients, mix everything well using a whisk until everything combines.

    • Transfer the batter into a butterpaper lined baking tray & bake at 165 C for 15 minutes or until a toothpick/skewer comes out clean.

    • The sponge is ready.

    Rasmalai milk

    Ingredients:

    – Milk 2 cups
    – Almonds 2 tbsp (chopped)
    – Pistachio 2 tbsp (chopped)
    – Green cardamom powder 1 tsp
    – Condensed milk 1 cup
    – Heavy cream 1/2 cup

    Method:

    • Add the milk & the condensed milk into a deep pan along with the nuts, cardamom powder & bring it to a boil.

    • Once it comes to a boil let it simmer for 10 minutes.

    • Further switch off the flame & once the milk cools down slightly add the heavy cream & mix well.

    • Your rasmalai milk is ready.

    Assembly:
    • Once the sponge is baked & it cools down slightly, poke it with the help of a fork.

    • Pour half of the milk mixture over the sponge & chill it for at least an hour.

    • Cut & serve, top it up with some whipping cream & a couple of tablespoons of the rasmalai milk.

  • Easy Kaju Katli Recipe | काजू कतली बनाने का आसान तरीका | Chef Sanjyot Keer #shorts #ytshorts

    Easy Kaju Katli Recipe | काजू कतली बनाने का आसान तरीका | Chef Sanjyot Keer #shorts #ytshorts

    As the festivities unfold, brighten up your celebrations by preparing this quick & delicious Kaju Katli! ❤️🤩✨

    To get the perfect taste while cooking healthy, go for Milton ProCook and Cook like a Pro!

    Check out Milton ProCook Cookware range:
    Milton ProCook Granito Range : https://bit.ly/3FJQVFN
    Milton ProCook Triply Range : https://bit.ly/46TzoXT
    Milton ProCook Brandstore : https://bit.ly/3Qmf763

    Written Kaju Katli recipe:

    Prep time: 2 hours (soaking time)
    Cooking time: 35-40 minutes
    Serves: 400 grams

    Ingredients:

    CASHEWS 250 GRAMS (TUKDA)
    POWDERED SUGAR 150 GRAMS

    Method:
    1. Add the cashews into a bowl & wash them well with water until the added water turns clear, let the cashews soak in the water for 2 hours.
    2. Discard the water once the cashews are soaked & add them into a mixer grinder jar, grind the cashews into a fine paste using very minimal water.
    3. Transfer the cashew paste into the Milton ProCook Granito nonstick pan/kadhai & add the powdered sugar.
    4. Stir well to incorporate the sugar without switching on the flame.
    5. Further switch on the flame for medium low & cook while stirring continuously until all the moisture evaporates & the mixture turns into a dough.
    6. Transfer the dough onto a greased butter paper, fold & knead the dough using the butter paper until it cools down.
    7. Then roll the dough into a semi thick long rectangle & apply silver vark.
    8. Let it rest for 30-45 minutes or until it sets completely.
    9. Once set cut the kaju katlis & serve.

  • Dal Makhani Recipe | Quick Pressure Cooker Recipe | दाल मखनी बनाने का आसान तरीका | Chef Sanjyot Keer

    Dal Makhani Recipe | Quick Pressure Cooker Recipe | दाल मखनी बनाने का आसान तरीका | Chef Sanjyot Keer

    Giveaway Alert!

    Step 1: Subscribe to YFL & Milton ProCook’s YouTube channel
    Subscribe to Milton ProCook: https://youtube.com/@MiltonProcook?si=d0RzTsY59HGndMM8
    Step 2: Like this video
    Step 3: Comment below: “If I get this Milton ProCook’s Granito Frypan then I will first cook…………..” Complete the sentence mentioning which recipe you will first cook when you get this frypan.

    5 lucky winners will get a Milton ProCook’s Granito Frypan*

    Entries open till 10/11/2023, until 11:59 pm (IST). You can only participate from India.
    Winner announcement on 12/11/2023. Check your comment replies.

    Super excited to see your entries.

    To get the perfect taste while cooking healthy, go for Milton ProCook and Cook like a Pro!

    Click on the mentioned links or visit your nearest store to explore the Milton ProCook cookware range:
    Milton ProCook Pressure Pan : https://bit.ly/40llmeV
    Milton ProCook Triply Range : https://bit.ly/46TzoXT
    Milton ProCook Brandstore : https://bit.ly/3Qmf763

    *T&C apply

    #YFL #SanjyotKeer #DalMakhani

    #YFLXMiltonProCook

    Written recipe Dal Makhani

    Prep time: 15-20 minutes (excluding soaking time)
    Cooking time: 1.5 hrs
    Serves: 4-5 people

    Ingredients:
    Boiled dal
    WHOLE URAD DAL | साबुत उरद दाल 1 CUP
    RAJMA | राजमा 1/4 CUP
    CHANA DAL | चना दाल 2 TBSP
    WATER | पानी AS REQUIRED
    GARLIC | लहसुन 5 CLOVES
    WATER | पानी 1 INCH ABOVE THE DAL
    SALT | नमक 1 TSP
    KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
    Tempering & final cooking
    BUTTER | मक्खन 3 TBSP
    OIL | तेल 1 TSP
    GINGER GARLIC PASTE | अदरक लहसुन की पेस्ट 2 TBSP
    KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
    GARAM MASALA | गरम मसाला 1/4 TSP
    TOMATO PUREE | टमाटर की प्यूरी OF 5 TOMATOES
    SALT A PINCH | नमक A PINCH
    HOT WATER AS REQUIRED | गरम पानी AS REQUIRED
    FRESH CREAM | फ्रेश क्रीम 4-5 TBSP
    ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A LARGE PINCH
    GARAM MASALA A LARGE PINCH | गरम मसाला A LARGE PINCH
    BUTTER | मक्खन 2-3 TBSP
    SALT | नमक IF REQUIRED
    Method:
    Add all the three dal into a large bowl, add water & wash them by rubbing them in between your palms 3-4 times until the water added turns clear, then let the dal soak for 10-12 hours.
    Once soaked wash the dal again similarly until the added water turns clear, discard that water & add the dal into the cooker.
    Add garlic, water, salt & kashmiri red chilli powder & pressure cook the dal over high flame for 4 whistles, then switch off the flame & let the cooker depressurize naturally.
    Further mash the dal lightly using a potato masher, don’t mash it too much to make a paste, just mash until the rajma disappears then transfer it into a bowl & set it aside until you make the tempering.
    Set the same pressure cooker or a stock pot on high flame & add butter along with the oil & let the butter melt.
    Further add ginger garlic paste, stir & cook over medium flame for 2 minutes.
    Lower the flame & add kashmiri red chilli powder & garam masala, stir well & then add the tomato puree & salt, stir well & cook over high flame until the oil separates & the tomato puree tunrs crumbly.
    Then add the cooked dal, mix well with the tempering & add hot water as required, the dal should become slightly thin so that it gets time to cook while you let it simmer further, cook the dal for at least 25 minutes until it thickens.
    Once the dal has thickened after simmering for 25 minutes add fresh cream, roasted kasuri methi powder, garam masala & butter, stir well then taste for salt & adjust accordingly.
    Your delicious dal makhani is ready, serve it along with some laccha parathas & rice.

    The Music I use in All my videos – https://bit.ly/3CdPbSc
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    Follow my personal handles here: (Chef Sanjyot Keer)
    Facebook – https://bit.ly/3tpjqQA​​​​​​​​​
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    Intro 0:00
    Cooked Dal 1:32
    Tempering 6:54
    Plating 11:16
    Giveaway 13:03
    Outro 14:18

  • Dal Mughlai Recipe | Rich Restaurant Style Dal Recipe | शाही दाल मुगलई | Chef Sanjyot Keer

    Dal Mughlai Recipe | Rich Restaurant Style Dal Recipe | शाही दाल मुगलई | Chef Sanjyot Keer

    Full written recipe for Dal Mughlai

    Prep time: 15-20 minutes (excluding soaking time)
    Cooking time: 1 hour
    Serves: 5-6 people

    Ingredients:
    Boiled Dal
    GREEN MOONG | हरी मूंग दाल DAL 1 CUP
    WHOLE SPICES
    GREEN CARDAMOM | हरी इलायची 4 NOS.
    BLACK CARDAMOM | बड़ी इलायची 2 NOS.
    CINNAMON STICK | दालचीनी 1 INCH
    BAY LEAF | तेज पत्ता 2 NOS.
    CLOVES | लौंग 2-3 NOS.
    BLACK PEPPERCORNS | साबुत काली मिर्च 3-4 NOS.
    SALT | नमक TO TASTE
    WATER | पानी 1 INCH ABOVE THE DAL
    Tempering
    OIL | तेल 2 TBSP
    GHEE | घी 2 TBSP
    CUMIN SEEDS | जीरा 1 TSP
    ONION | प्याज़ 3 NOS. (CHOPPED)
    GARLIC | लेहसुन 2 TBSP (CHOPPED)
    GINGER | अदरक 1 TBSP (CHOPPED)
    GREEN CHILLI | हरी मिर्च 2 NOS. (CHOPPED)
    POWDERED SPICES
    ASAFOETIDA | हींग 1/4 TSP
    TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
    KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
    CORIANDER POWDER | धनिया पाउडर 2 TBSP
    HOT WATER | गरम पानी A SPLASH
    CURD | दही 3/4 CUP
    SALT | नमक TO TASTE
    HOT WATER | गरम पानी AS REQUIRED
    Birista
    OIL | तेल 1/2 – 3/4 CUP
    ONION | प्याज़ 3 MEDIUM SIZED (SLICED)
    Final cooking
    FRESH CREAM | फ्रेश क्रीम 2-3 TBSP
    BUTTER | मक्खन 2 TBSP
    ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A LARGE PINCH
    GARAM MASALA | गरम मसाला A PINCH
    FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
    Method:
    Transfer the dal into a large bowl & wash it using a fresh water a couple of times until the added water stays clear, then cover it let it soak for 6-8 hours.
    Take small muslin cloth & add green cardamom, black cardamom & all the remaining whole spices & tie it up.
    Discard the water from the dal & add the soaked dal into a pressure cooker, add the whole spices bag, salt & water, put the lid on & pressure cook the dal over medium high flame for 3 whistles, then switch off the flame & let the cooker depressurize naturally.
    Open the lid & check if the dal is cooked properly, it should be fully cooked, but it should also stay intact for the best texture, your boiled dal is ready, set it aside until you make the tempering.
    Set a kadhai over high heat & let it get hot, then add the oil & ghee, let the oil get hot as well.
    Further add cumin seeds & onions, stir well & cook over medium until the onion turns light golden brown.
    Once the onion turn light golden brown add the garlic, ginger & green chilli, stir well & continue to cook until the onion turns completely golden brown.
    Then lower the flame & add all the powdered spices, stir & immediately add a splash of hot water, stir & increase the flame & cook the spices for 3-4 minutes.
    Further lower the flame again & the whisked curd, salt & stir it continuously, then increase the flame again & cook until the oil gets separated.
    Once the oil gets separated, add in the boiled dal & stir well, add hot water & adjust the consistency, add plenty of hot water, it will thicken up ass the dal cooks further, stir well again & set the flame to medium & let it cook until you make the birista.
    Set a deep pan over high flame & pour in the oil to fry the onions, heat the oil until it gets moderately hot.
    Add the sliced onions into the oil & stir well, fry the onions until they turn light golden brown while stirring them frequently, you will need to adjust the flame as the onions starts to change their colour, make sure that the temperature is not too high or else the onions will fry from the outside but won’t lose their moisture which will result into soggy birista.
    Once the onions are almost about to turn light golden brown, remove them from the hot oil using a spider & squeeze out the excess oil by pressing it using a spatula then transfer the fried onions onto a tissue paper lined plate & spread them apart using forks, dab them from the top using a tissue paper if required to remove all the remaining excess oil.
    Let the fried onions rest for a couple of minutes & your birista is ready, divide it into 80% & 20%, we’ll add the larger quantity into the dal & use the remaining for garnish.
    Check the dal at this stage, stir well & check its consistency.
    Crush & add the birista along with fresh cream, butter, roasted kasuri methi powder & garam masala, stir well.
    Taste & adjust the salt at this stage & lastly add fresh coriander.
    Your dal Mughlai is ready, serve it with laccha paratha (or any Indian bread of your choice) & rice.

    #YFL #SanjyotKeer #Dalmughlai

    The Music I use in All my videos – https://bit.ly/3CdPbSc
    (Best for independent creators)

    Follow us on all platforms:
    Facebook – https://bit.ly/3o6alLt
    Instagram – https://bit.ly/2RFkL8z

    Follow my personal handles here: (Chef Sanjyot Keer)
    Facebook – https://bit.ly/3tpjqQA​​​​​​​​​
    Instagram – https://bit.ly/3o0FZK8
    Twitter – https://bit.ly/33qQpJN

    Intro 0:00
    Dal boiling 1:16
    Masala 4:28
    Birista 7:11
    Plating 9:36
    Outro 10:42

  • Aloo Dum Biryani Recipe | लाजवाब आलू दम बिरयानी | Chef Sanjyot Keer

    Aloo Dum Biryani Recipe | लाजवाब आलू दम बिरयानी | Chef Sanjyot Keer

    Get your YFL Home 100% Brass Masala Dani right now – https://yflhome.com/products/masala-dani

    Full written recipe Aloo dum biryani

    Prep time: 20-25 minutes
    Cooking time: 1.5 hrs
    Serves: 6-7 people

    Birista
    Ingredients:
    ONION | प्याज़ 500 GRAMS (SLICED)

    Marination & base
    Ingredients:
    POTATO | आलू 6 NOS.
    CURD | दही 250 GRAMS
    GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 2 TBSP
    GREEN CHILLI PASTE | हरी मिर्च की पेस्ट OF 4 GREEN CHILLIES
    POWDERED SPICES
    TURMERIC POWDER | हल्दी पाउडर 1 TSP
    KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
    CORIANDER POWDER | धनिया पाउडर 1 TBSP
    BIRYANI MASALA | बिरयानी मसाला 1.5 TBSP
    BIRISTA | बिरिसता
    FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
    MINT | पुदीना A SMALL HANDFUL (CHOPPED)
    SALT | नमक TO TASTE
    BIRISTA OIL | बिरिसता वाला तेल 2-3 TBSP (FOR MARINADE)
    LIVE CHARCOAL | कोयला
    GHEE | घी
    BIRISTA OIL | बिरिसता वाला तेल 2-3 TBSP (FOR COOKING)
    HOT WATER | गरम पानी AS REQUIRED
    FRESH CORIANDER | हरा धनिया (CHOPPED)
    MINT | पुदीना (CHOPPED)

    Rice
    Ingredients:
    BASMATI RICE | बासमती चावल 500 GRAMS
    WHOLE SPICES
    BAY LEAF | तेज पत्ता 2 NOS.
    CINNAMON STICK | दालचीनी 1/2 INCH
    CLOVES | लौंग 4 NOS.
    GREEN CARDAMOM | हरी इलायची 4 NOS.
    STAR ANISE | चकरी फूल 1 NO.
    BLACK PEPPERCORNS | साबुत काली मिर्च 4 NOS.
    CARAWAY SEEDS | शाह जीरा 1 TSP
    GREEN CHILLI | हरी मिर्च 1 NOS. (SLIT)
    LEMON JUICE | नींबू का रस OF 1/2 A LEMON (ADD THE SLICE)
    SALT | नमक AS REQUIRED
    Method:
    Add the basmati rice into a bowl & wash it using fresh water 2-3 times until the added water turns clear then let the rice soaked for 30-45 mintues.
    You can soak the rice befor making the gravy of even the birista if you can manage to finish those components within 45 miuntes.
    Set a large stock over high heat with plenty of water for boiling the rice & let the water come to a roaring boil.
    dd all the whole spices, green chilli, lemon juice (add the slice), salt & let the water boil for a few minutes so that it gets infused with the flavours from the spices.
    After boiling the water with the spices for a couple minutes, you can remove & discard the whole spices from it using a sieve.
    Further discard the water from the soaked basmati rice & add them into the stock pot, stir them very gently once & let them boil over high flame for the initial minute &then lower the flame slightly, this will prevent the rice from breaking.
    The rice will cook within 4-5 minutes, you don’t have to cook it fully, keep it a little underdone.
    Final layering & dum
    MINT | पुदीना (CHOPPED)
    FRESH CORIANDER | हरा धनिया (CHOPPED)
    BIRISTA | बिरिसता
    GHEE | घी 2 TBSP
    SAFFRON + MILK | केसर और दूध

    Intro 0:00
    Birista 1:52
    Marination 8:14
    Rice Soaking 11:03
    Base masala 11:41
    Rice Cooking 13:05
    Layering & Dum 14:57
    Plating 18:13
    Outro 20:09

    #YFL #SanjyotKeer #aloodumbiryani

    The Music I use in All my videos – https://bit.ly/3CdPbSc
    (Best for independent creators)

    Follow us on all platforms:
    Facebook – https://bit.ly/3o6alLt
    Instagram – https://bit.ly/2RFkL8z

    Follow my personal handles here: (Chef Sanjyot Keer)
    Facebook – https://bit.ly/3tpjqQA​​​​​​​​​
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    Twitter – https://bit.ly/33qQpJN

  • ‘Before We Die’ – A Short Film produced by Chef Sanjyot Keer | Now Streaming on Jio Cinema

    ‘Before We Die’ – A Short Film produced by Chef Sanjyot Keer | Now Streaming on Jio Cinema

    All of you have watched thousands of YFL food videos created by us throughout our journey and have poured in your love & appreciation always. I along with the YFL team had been working on this film project ‘Before We DIe’ since a long time, it is a project really close to my heart. A film which gives out a message which will surely leave a lasting impression in your lives & I am sure you will love this film.

    Akshay Patil is the director of this film & the cinematography is by Manas Takle. You have been watching our beautiful YFL videos edited & shot by these two extremely talented beings and now it’s time that you watch this masterpiece. It is one of a kind short film with a single dialogue which crosses all language barriers so that everybody throughout the world can watch it.

    The film is about a village on the brink of death, a little girl makes a startling discovery: a villager’s mysterious cargo hidden in barrels that could change their lives forever. With her elder brother, she embarks on a daring heist, risking everything to obtain what lies within, unraveling a suspenseful and heart-pounding tale of courage and sacrifice.

    ‘Before We Die’ our short film is now streaming free on Jio Cinema and you can watch it here: https://jiocinema.onelink.me/fRhd/zqmwt7ax

    Watch the film and let us know in the comments once you watch it!

  • YouTube Creator Camp – 2023 🚀🔥 #shorts #ytshorts

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