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Goan Fish Curry Recipe | Fish Curry Recipe | गोवा की स्वादिष्ट फिश करी | Chef Sanjyot Keer

Full written recipe for Goan Fish Curry

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

Ingredients:
KINGFISH | सुरमई 4 PIECES
SALT | नमक TO TASTE
COCONUT | नारियल 1 NO. / 1 CUP PACKED (SCRAPED)
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 4-5 NOS.
CORIANDER SEEDS | धनिया 1 TBSP
BLACK PEPPERCORNS | साबुत काली मिर्च 7-8 NOS. (OPTIONAL)
CUMIN SEEDS | जीरा 1/2 TSP
GARLIC | लेहसुन 5-6 CLOVES
GINGER | अदरक 1 INCH
TAMARIND | इमली MARBLE SIZED BALL
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
WATER | पानी AS REQUIRED
ONION | प्याज़ 1 SMALL. (CHOPPED)
SALT | नमक A PINCH
WATER | पानी AS REQUIRED
GREEN CHILLI | हरी मिर्च 1-2 NO. (SLIT)
KOKUM | कोकम 3-4 PIECES.
TRIPHAL | त्रिफल 1/4 TSP
SALT | नमक TO TASTE
Method:
Sprinkle salt to taste over the fish slices & give it a gentle rub, then flip the slices & season the other side similarly.
Place the seasoned fish inside the fridge until you add it in the gravy.
To make the paste for the curry add the scraped coconut into the mixer grinder jar along with kashmiri red chillies, coriander seeds, black peppercorns, cumin seeds, garlic, ginger, tamarind, turmeric powder, then finally add water as required & grind everything into a fine paste.
In a bowl or a small plate add a chopped onion, sprinkle a pinch of salt & mix it with your finger while mashing them gently.
Further add these onions in a clay pot or any vessel that you’re cooking the fish curry in along with the paste then add water as required to make a thin curry.
Switch on the flame to high & bring the curry to a boil, add slit green chillies & kokum once the curry comes to a boil & stir well, let the curry simmer for 2-3 minutes.
Next add the fish then crush & add the Sichuan peppercorns, do not stir the curry using a spatula, instead lift the pot using a cloth & swirl it around to gently mix everything.
Taste the curry for salt at this stage & adjust accordingly, continue to cook the curry for 8-10 minutes until the fish is cooked.
Your delicious goan fish curry is ready, serve it hot with rice.

#YFL #SanjyotKeer #goanfishcurry

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Intro 0:00
Marination 1:56
Paste 3:24
Onion process 6:54
Final process 7:17
Plating 12:00
Outro 13:00

June 7, 2023
Kutchi Dabeli Recipe | Double Roti | Indian Street Food | कच्छी दाबेली | Chef Sanjyot Keer

Raju Dabeli Address: Raju Dabeli, Netaji Subhash Chandra Bose Rd, opposite Navbharat Nutan Vidyalaya Mulund West, Mumbai, Maharashtra 400080

Address link: https://goo.gl/maps/LvqQvM6ZjYZXCwxk7

Full Ingredient list for Kutchi Dabeli

Prep time: 10-15 minutes (excluding soaking time)
Cooking time: 1 hour (all components)
Serves: 7-8 people

Dabeli Masala
Ingredients:
WHOLE SPICES
CORIANDER SEEDS | धनिया 1/4 CUP
CUMIN SEEDS | जीरा 1 TSP
BLACK PEPPERCORNS | काली मिर्च 1 TSP
BAY LEAF | तेज पत्ता 1 NO
FENNEL SEEDS | सौंफ 1 TSP
CLOVES | लौंग 1 TSP
STAR ANISE | चकरी फूल 1 NO.
BLACK CARDAMOM | बड़ी इलायची 2 NO.
CINNAMON | दालचीनी 2 INCH (BREAK ROUGHLY)
STONE FLOWER | पत्थर के फूल 1 TSP
SALT | नमक 1/2 TSP
POWDERED SPICES
BLACK SALT | काला नमक 1 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TBSP

Masala peanuts
Ingredients:
PEANUT OIL | मूंगफली का तेल 3 TBSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
PEANUTS | मूंगफली 250 GRAMS
DABELI MASALA | दाबेली मसाला 2 TBSP
POWDERED SUGAR | पीसी हुई शक्कर 6 TBSP
CORIANDER POWDER | धनिया पाउडर 1/2 TSP
CUMIN POWDER | जीरा पाउडर 1/4 TSP
SALT | नमक TO TASTE

Spicy garlic chutney
Ingredients:
GARLIC | लेहसुन 1/3 CUP
WATER | पानी AS REQUIRED
PEANUT OIL | मूंगफली का तेल 3 TBSP
SALT | नमक A LARGE PINCH
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 3 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TBSP
HOT WATER | गरम पानी AS REQUIRED (200-300 ML)

Khatti meethi chutney
Ingredients:
TAMARIND | इमली 1 CUP (PACKED)
HOT WATER | गरम पानी 1.5 LITRE
PEANUT OIL | मूंगफली का तेल 2 TBSP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
DABELI MASALA | डाबेली मसाला 1 TSP
SUGAR | शक्कर 3/4 CUP
SALT | नमक TO TASTE
CUMIN POWDER | जीरा पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1/2 TSP

Dabeli filling
Ingredients:
PEANUT OIL | मूंगफली का तेल 2 TBSP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 2 TSP
DABELI MASALA | दाबेली मसाला 3 TBSP
HOT WATER | गरम पानी A SPLASH
HOT WATER | गरम पानी 1 LITRE
SALT | नमक TO TASTE
POTATO | आलू 6 MEDIUM SIZED. (BOILED)
KHATTI MEETHI CHUTNEY | खट्टी मीठी चटनी 5-6 TBSP (2-3 LADLES)
CUMIN POWDER | जीरा पाउडर 1/2 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
SUGAR | शक्कर 5 TBSP

ASSEMBLY
Ingredients:
Garnish
FRESH COCONUT | नारियल
FRESH CORIANDER | हरा धनिया
GRAPES | ग्रेप्स (OPTIONAL)
POMEGRANATE | अनार
TUTTI FRUTTI | टूटी फ्रूटी
Dabeli
PAV | पाव
DABELI FILLING | दाबेली का मसाला
KHATTI MEETHI CHUTNEY | खट्टी मीठी चटनी
RED GARLIC CHUTNEY | लेहसुन की चटनी
MASALA PEANUTS | मसाले वाली मूंगफली
ONION | प्याज़ (CHOPPED)
BUTTER | मक्खन
Method:
Take the dabeli pav & slice it through the middle, fill it with a large spoonful of the filling followed by khatti meethi chutney, red garlic chutney, masala peanuts, chopped onions then close the pav.
Set a pan over high high heat, then add butter, once the butter gets hot place the assembled dabeli in the pan & coat it well with the butter & heat it well.
Your delicious dabeli is ready.

Kadak Missal
BUTTON PAPDI |बटन पापड़ी
DABELI FILLING | दाबेली का मसाला
KHATTI MEETHI CHUTNEY | खट्टी मीठी चटनी
RED GARLIC CHUTNEY | लेहसुन की चटनी
MASALA PEANUTS | मसाले वाली मूंगफली
ONION | प्याज़ (CHOPPED)
Method:
Crush & add the kadak pav into a large bowl & all the remaining ingredients, mix well & serve

#yfl #SanjyotKeer #dabeli

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Intro 0:00
Dabeli masala 2:45
Masala peanuts 4:21
Garlic chutney 6:47
Khatti meethi chutney 7:45
Dabeli filling 9:56
Dabeli Assembly & Plating 12:13
Kadak Misal 14:04
Raju Dabeli 14:56
Outro 17:33

June 2, 2023
🔴 LIVE Cook Along! | Butter Chicken Burger with Chef Sanjyot Keer | @licious_foods

Full written recipe for Butter chicken burger

Prep time: 20-25 minutes
Cooking time: 45-50 minutes
Serves: 6-7 burgers

Ingredient List for the live cook along!

For crispy Chicken Fillet:
@Licious_foods Boneless Chicken thighs 6-7 Nos. (500 GRAMS APPROXIMATELY)
SALT TO TASTE
KASHMIRI RED CHILLI POWDER 1/2 TSP
LEMON JUICE OF 1/2 LEMON
GINGER GARLIC PASTE 1 TBSP

MUSTARD OIL 1 TBSP
KASHMIRI RED CHILLI POWDER 1 TBSP
CORIANDER POWDER 1/2 TSP
CUMIN POWDER 1/2 TSP
BLACK SALT 1/2 TSP
CHAAT MASALA 1/4 TSP
GARAM MASALA 1/4 TSP
CARDAMOM POWDER A PINCH
ROASTED KASURI METHI POWDER A PINCH
GINGER GARLIC PASTE 2 TSP
CURD 2 TBSP

Coating & Frying:
REFINED FLOUR AS REQUIRED (FOR COATING)
SALT A PINCH
KASHMIRI RED CHILLI POWDER 1 TSP
ICE COLD WATER (FOR DIPPING THE CHICKEN)
OIL (FOR FRYING)

For makhani Sauce:
OIL 2 TBSP
BUTTER 1 TBSP
CUMIN SEEDS 1 TSP
ONION 2 NOS. (SLICED)
TOMATO 6-7 NOS
GARLIC 8-10 CLOVES
GINGER 1 INCH
GREEN CHILLI 2-3 NOS.
CORIANDER STEM 1 TBSP
CASHEW 7-8 NOS.
KASHMIRI RED CHILLI 2-3 NOS.
GREEN CARDAMOM 3 NOS.
TURMERIC POWDER 1/4 TSP
KASHMIRI RED CHILLI POWDER 1 TSP
CORIANDER POWDER 1/2 TSP
KASURI METHI POWDER 1 TSP
SALT TO TASTE
HOT WATER AS REQUIRED
WATER AS REQUIRED

Final cooking:
OIL 1 TBSP
BUTTER 1 TBSP
GINGER 1 TSP (CHOPPED)
GARLIC 1 TSP (CHOPPED)
KASHMIRI RED CHILLI POWDER 1/4 TSP
HONEY 1 TBSP
FRESH CREAM 2-3 TBSP
ROASTED KASURI METHI POWDER A PINCH
GARAM MASALA A PINCH
FRESH CORIANDER A SMALL HANDFUL (CHOPPED)
SALT IF REQUIRED

For laccha pyaaz:
ONIONS 3-4 MEDIUM SIZED
KASHMIRI RED CHILLI POWDER 1 TSP
DHANIYA POWDER 1/4TH TSP
CHAAT MASALA 1/2 TSP
GARAM MASALA A PINCH
BLACK SALT A LARGE PINCH
LEMON JUICE 1 TBSP
MUSTARD OIL 1 TSP
FRESH CORIANDER 1 TBSP (CHOPPED)

Toasted Burger Buns:
BURGER BUNS
BUTTER (SOFT)

For Assembly:
Romaine lettuce
Green chutney (Optional)

#YFL #SanjyotKeer #Sandwich

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May 28, 2023
Sindhi Kadhi Recipe | Sindhi Curry Chawal | स्वादिष्ट सिंधी कढ़ी | Chef Sanjyot Keer

Full written recipe for Sindhi Kadhi

Prep time: 10-15 minutes
Cooking time: 35-40 minutes
Serves: 4-5 people

Ingredients:
OIL | तेल 4 TBSP (1 LADLE)
CUMIN SEEDS | जीरा 1 TSP
MUSTARD SEEDS | राई 1 TSP
FENUGREEK SEEDS | मेथी के बीज ½ TSP
ASAFOETIDA | हींग ¼ TSP
GRAM FLOUR | बेसन 8 TBSP (2 LADLES)
CURRY LEAVES | कड़ी पत्ता 1 SPRIG
HOT WATER | गरम पानी 2 LITRE (APPROXIMATELY)
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर ½ TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
GINGER | अदरक 2 TSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NO. (SLIT)
TOMATO | टमाटर 3 NOS. (PUREE)
DRUMSTICK | सहजन 1 NO. (PEELED & CUT)
CLUSTER BEANS | ग्वार ½ CUP
POTATO | आलू 3 NOS. (QUARTERS)
OIL | तेल 1 TBSP
LADY FINGER | भिंडी 10-12 NOS.
SALT | नमक IF REQUIRED
TAMARIND PULP | इमली का पल्प 2 TBSP (OR AS REQUIRED)
Method:
Set a stock pot over high heat & once it gets hot add in the oil & heat it well.
Once the oil gets hot add cumin seeds, mustard seeds, fenugreek seeds & asafoetida stir well.
Further add the gram flour, stir & cook over low flame until the gram flour turns biscuity in colour, make sure you keep stirring continuously.
Once the gram flour turns biscuity, add curry leaves, once they crackle add hot water & stir, make sure no lumps remain.
Then add the remaining water along with salt, turmeric powder, kashmiri red chilli powder, ginger, green chilli, tomato puree, stir well & bring the kadhi to a boil.
Once the kadhi comes to a boil add drumstick, cluster beans & potatoes, cover & cook the kadhi for 10-12 mins over medium low flame.
While th kadhi is cooking, set a pan over high heat, add oil into it & once the oil gets hot add the lady finger & fry them over medium high flame for 3-4 mins then transfe then into a bowl.
Then set the pan back on flame & add the cut brinjals, fry them similarly & transfer them into a bowl.
After cooking the kadhi for 10-12 mins remove the lid & add the fried lady finger & brinjals, stir well & continue to cook it for 10-15 more minutes.
Once cooked, check the potato for it’s doneness, it should be cooked, if not then continue to cook until the potatoes become soft.
Taste at this stage & adjust salt as required along with tamarind pulp, stir well.
Your delicious & wholesome Sindhu kadhi is ready.

#YFL #SanjyotKeer #sindhikadhi

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Intro 0:00
Final cooking 1:22
Bhindi & brinjal process 6:37
Plating 9:01
Outro 10:00

May 26, 2023
Rava Idli Recipe | Instant Idli | कुछ ही मिनटों में बनाईये रवा इडली | Chef Sanjyot Keer

Full written recipe for Rava Idli

Prep time: 40-45 minutes
Cooking time: 12-15 minutes
Serves: 4-5 people

Ingredients:
Rava Idli
OIL | तेल 1 TBSP
MUSTARD SEEDS | राई 1 TSP
CHANA DAL | चना दाल 1 TSP
URAD DAL | उरद दाल 1 TSP
GINGER | अदरक 1 TSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NOS. (CHOPPED)
CASHEW | काजू 2 TBSP (ROUGHLY CHOPPED)
CURRY LEAVES | कड़ी पत्ता 10-12 NOS. (CHOPPED)
ASAFOETIDA | हींग 1/4 TSP
JADA RAVA | जाड़ा रवा 1 CUP
CURD | दही 1 CUP
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
SALT | नमक TO TASTE
WATER | पानी 1/3 CUP
WATER | पानी AS REQUIRED (TO ADJUST CONSISTENCY)
BAKING SODA | बेकिंग सोड़ा 1/2 TSP
Coconut Chutney
COCONUT | नारियल 1/2 CUP (PACKED)
ROASTED CHANA DAL | भुनी हुई चना दाल 1/2 CUP
FRESH CORIANDER | हरा धनिया A SMAL HANDFUL
MINT | पुदीना 12-15 LEAVES
TAMARIND | इमली A MARBLE SIZED BALL
GREEN CHILLI | हरी मिर्च 2 NOS.
BLACK PEPPER POWDER | काली मिर्च का पाउडर A PINCH
CUMIN SEEDS | जीरा 1/4 TSP
SALT | नमक TO TASTE
WATER | पानी AS REQUIRED
Tempering
OIL | तेल 1 TBSP
CHANA DAL | चना दाल 1/4 TSP
URAD DAL | उरद दाल 1/4 TSP
MUSTARD SEEDS | राई 1/4 TSP
CURRY LEAVES | कड़ी पत्ता 6-8 NOS.
RED CHILLI | लाल मिर्च 2-3 NOS.
Method:
• Set a pan over high flame & once it gets hot add in the oil.
• Further add mustard seeds, chana dal, urad dal, stir & cook them over low flame until they get slightly light golden brown.
• Then add ginger, green chilli, cashew,curry leaves & asafoetida, stir well & then add the semolina & cook it over medium low flame for 2-3 minutes.
• Further transfer the mixture into a bowl & cool it down completely.
• Once cooled, whisk the curd & add it into the semolina mixture, along with fresh coriander, salt & whisk well.
• Add water to adjust the consistency of the batter, keep the batter semi thin as the semolina absorbs a lot of water, cover & let the batter rest for 20-25 minutes.
• While the batter is resting you can make the chutney by adding coconut, roasted chana dal & all the ingredients into a mixer grinder jar, grind it into a fine chutney & transfer it into a bowl.
• To make the tempering set a pan over high heat, add oil once the pan gets hot & let the oil heat as well.
• Further add chana dal & urad dal, stir well & cook them briefly then add mustard seeds, curry leaves & red chillies, stir once & immediately pour the tadka over the chutney & mix well.
• Your coconut chutney is ready.
• After the batter has rested, check for it’s consistency & add water accordingly, it should just be like a normal idli batter.
• Further add the baking soda & a splash of water & mix really well, your rava idli batter is ready.
• Grease the idli trays, place the fried halved cashews into the mould then pour the batter into the moulds, fill 3/4th of the mould.
• Place the trays in the steamer, make sure that the steamer is ready before you place the trays, steam the idlis for 10 mins
• Once steamed you can check by inserting a toothpick, the toothpick should come out clean.
• Take the trays out from the steamer & let them cool down slightly for 2-3 minutes then demould the idlis.
• Your delicious, soft & spongy rava idlis are ready, serve them with the coconut chutney.

#YFL #SanjyotKeer #ravaidlirecipe

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Intro 0:00
Batter 1:18
Chutney 4:39
Steaming 6:19
Plating 9:12
Outro 9:45

May 22, 2023
Veg Makhanwala Restaurant Style Recipe | होटल जैसा वेज मक्खनवाला बनाने का तरीका | Chef Sanjyot Keer

Full written recipe for Veg Makhanwala

Prep time: 20 minutes
Cooking time: 30-35 minutes
Serves: 4-5 people

Ingredients:
Makhani gravy
OIL | तेल 2 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1/4 TSP
BAY LEAF | तेज पत्ता 2 NOS.
CINNAMON | दालचीनी 1/2 INCH
GREEN CARDAMOM | हरी इलायची 3 NOS.
ONION | प्याज़ 1 MEDIUM SIZED. (SLICED)
TOMATO | टमाटर 6 MEDIUM SIZED (ROUGHLY CHOPPED)
CORIANDER STALK | धनिया के डंठल A SMALL HANDFUL
GARLIC | लेहसुन 8-10 CLOVES
GINGER | अदरक 1 INCH
GREEN CHILLI | हरी मिर्च 2-3 NOS.
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 4-5 NOS.
CASHEW | काजू 1/4 CUP
KASURI METHI | कसूरी मेथी 1 TSP
POWDERED SPICES
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
SALT | नमक TO TASTE
BUTTER | मक्खन 2 TBSP
HOT WATER | गरम पानी AS REQUIRED
Tossing Veggies
OIL | तेल 1 TBSP
CUMIN SEEDS | जीरा A PINCH
CAULIFLOWER | फूल गोभी 1/2 SMALL SIZED. (FLORETS)
CARROT | गाजर 1 LARGE. (DICED)
SALT | नमक A PINCH
HOT WATER | गरम पानी A SPLASH
FRENCH BEANS | फ्रेंच बीन्स 12-15 (DICED)
GREEN PEAS | मटर 1/2 CUP
CAPSICUM | शिमला मिर्च 1 LARGE. (DICED)
WATER | पानी AS REQUIRED
Final Cooking
OIL | तेल 1 TBSP
BUTTER | मक्खन 1 TBSP
GINGER | अदरक 1 TSP (CHOPPED)
GARLIC | लेहसुन 2 TSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NOS. (SLICED)
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/4 TSP
WATER | नमक AS REQUIRED
HONEY | शहद 1 TSP
FRESH CREAM | फ्रेश क्रीम 3-4 TBSP
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
GARMA MASALA | गरम मसाला A PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
BUTTER | मक्खन 1 TBSP
Method:
To make the makhani gravy set a deep pan over high flame & once it gets hot, add in the oil & let it get hot as well.
Further add all the whole spices & onions, stir & cook for a minute over high flame & then add tomatoes, coriander stalk & all the remaining ingredients of the makhani gravy then stir well & cook over high flame for a minute or two.
Then add hot water till the surface of the tomatoes then cover & cook over low flame for 15-20 minutes.
While the makhani gravy is cooking, set a pan or a wok over high heat on the side to toss the veggies & once the pan gets hot add oil & then add the cumin seeds & let them crackle.
Further add cauliflower, carrot & stir once, then add salt & a splash of hot water then cover & cook for 2-3 minutes over medium flame.
Once cauliflower & carrot are cooked add french beans, green peas & capsicum, cook all the veggies over high flame briefly then transfer all the veggies into a bowl & keep them aside.
Now check the makhani gravy, the tomatoes should become mushy & cooked all the way through, switch off the flame & cool down the mixture completely.
Transfer the makhani mixture into a mixer grinder jar, add water as required & grind it into a fine paste.
For the final cooking, set a kadhai or a wok over high flame then add oil & butter.
Once the oil gets hot add ginger, garlic & green chilli, stir & cook for a minute.
Further lower the flame & add kashmiri red chilli powder & strain the makhani paste into the wok/kadhai using a sieve, make sure you add some water into the jar & transfer all the remaining gravy, stir well & cook the makhani gravy for 4-5 minutes.
Further add the cooked veggies, stir well & cook the veggies in the gravy for 3-4 minutes, then taste & adjust the salt & sweetness according to your preference, I just add a teaspoon of honey, you can add more or less & can also substitute it with sugar.
Lastly add fresh cream, roasted kasuri methi powder, garam masala, fresh coriander & some more butter & stir well.
Your delicious restaurant stlye veg makhanwala is ready.

#YFL #SanjyotKeer #Vegmakhanwala

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Intro 0:00
Makhani Gravy 1:01
Tossing veggies 3:16
Final cooking 4:31
Plating 7:11
Outro 8:07

May 17, 2023
Mushroom Masala Recipe | Restaurant Style Recipe | रेस्टोरेंट जैसा मशरूम मसाला | Chef Sanjyot Keer

Full written recipe for Mushroom Masala

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

Ingredients:
OIL | तेल 1 TBSP
GHEE | घी 1 TBSP
CUMIN SEEDS | जीरा ½ TSP
GREEN CARDAMOM | 2-3 NOS.
CINNAMON | दालचीनी ½ INCH
ONION | प्याज़ 4 NOS. (CHOPPED)
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और मिर्च की पेस्ट 2 TBSP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर ½ TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
HOT WATER | गरम पानी AS REQUIRED
TOMATO | टमाटर 3 NOS. (CHOPPED)
SALT | नमक TO TASTE
CURD | दही ½ CUP
CASHEW PASTE | काजू की पेस्ट OF 15-18 NOS.
MUSHROOM | मशरूम 400 GRAMS
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
GARAM MASALA | गरम मसाला A PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Set a kadhai on high heat & once it gets hot add the oil & ghe.
Further add cumin seeds, green cardamom, cinnamon & onions, stir & cook over medium high flame until the onions turn light golden brown.
Once the onions turn light golden brown, add in the ginger garlic & chilli paste, stir well & cook until the onions turn completely golden brown.
Further lower the flame & add in all the powdered spices along with a splash of hot water, stir & cook over medium for a minute or two so that the spices get cooked.
Add tomatoes, salt, stir well then cover & cook until the tomatoes get completely mushy, remove the lid & stir occasionally.
Once the tomatoes are cooked, lower the flame, whisk the curd & add it into the kadhai, stir well then cook over medium to high flame until the oil gets separated, if the gravy gets dry you can add hot water as required & continue to cook it further.
Add the cashew nut paste once the oil gets separated, stir & cook for 2-3 minutes & then add the mushrooms along with salt to taste, stir well then cover & cook the mushrooms for 8-10 minutes over medium to low flame, you can remove the lid and stir occasionally.
Once the mushrooms are cooked, taste the gravy & adjust the seasoning according, then lastly add roasted kasuri methi powder, garam masala & chopped fresh coriander, stir well.
Your delicious mushroom masala is ready, serve it hot with tandoori roti / naan / laccha paratha.

#YFL #SanjyotKeer #MusshroomMasala

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Intro 0:00
Gravy 0:48
Plating 5:08
Outro 5:52

May 12, 2023
Kacche Aam Ki Launji Recipe | गर्मी के मौसम में बनाइए खट्टी मीठी आम की लौंजी | Chef Sanjyot Keer

Full written recipe for Aam Ki Launji

Prep time: 10-15 minutes
Cooking time: 20-25 minutes
Serves: 1kg

Ingredients:
RAW MANGO | कच्ची कैरी 3 NOS. (500 GRAMS)
OIL | तेल 2 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1 TBSP
CAROM SEEDS | अजवाइन 1/2 TSP
FENNEL SEEDS | सौंफ 1 TSP
ONION SEEDS | कलोंजी 1 TSP
ASAFOETIDA | हींग 1 TSP
MUSTARD SEEDS | राई 1 TSP
FENUGREEK SEEDS | मेथी के बीज 1/2 TSP
WATER | पानी 1 CUP
SALT | नमक 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TSP
GARAM MASALA | गरम मसाला A PINCH (OPTIONAL)
JAGGERY | गुड़ 1 CUP (200 GRAMS)
SALT | नमक IF REQUIRED
BLACK SALT | काला नमक 1/4 TSP
CHAAT MASALA | चाट मसाला 1/4 TSP
Method:
Peel the skin of the raw mango. Further cut into thick strips.
Set a wok on medium heat, heat oil and ad cumin seeds along with all the remaining whole spices, stir for few seconds and add raw mangoes, mix it well and cook for 1-2 minutes.
Further add water, salt, kashmiri red chilli powder & garam masala, stir well then cover & cook over medium low flame for 2-3 minutes, the raw mangoes will soften slightly.
Add jaggery, stir well & then increase the flame to melt all the jaggery & then continue to cook it for 5-6 minutes until it thickens up slightly.
Once cooked & thickened slightly, taste & adjust the salt, then add black salt & chaat masala, stir well & then switch off the flame.
Cool down and serve as a condiment with your favourite paratha or meal.
Store it in a well sterilized glass and refrigerate it for months.

#yfl #SanjyotKeer #aamkilaunji

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Intro 0:00
Aam ki launji 1:00
Plating 4:46
Outro 5:31

May 8, 2023
Chicken Tikka Biryani Recipe | Chicken Dum Biryani | चिकन टिक्का बिरयानी | Chef Sanjyot Keer

Biryani Masala: https://youtu.be/HP2bVwNHJfM
Chicken Dum Biryani: https://youtu.be/uygb9O-MDPw
Egg Dum Biryani: https://youtu.be/yZavuNBAcB4
Mutton Dum Biryani: https://youtu.be/kPRBBIqoF4o
Veg Dum Biryani: https://youtu.be/HP2bVwNHJfM

Full written recipe for Chicken Tikka Biryani

Prep time: 30-35 minutes
Cooking time: 1 hour 30 minutes
Serves: 6-7 people

Chicken tikka
Ingredients:
First marination
CHICKEN | चिकन 500 GRAMS (THIGH)
SALT | नमक TO TASTE
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और मिर्च की पेस्ट 1 TBSP
LEMON JUICE | नींबू का रस OF 1 LEMON
Second Marination
MUSTARD OIL | सरसों का तेल 1 TBSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
HUNG CURD | टंगा हुआ दही 4 TBSP
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और मिर्च की पेस्ट 1 TBSP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
GARAM MASALA | गरम 1/4 TSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
BLACK SALT | काला नमक A PINCH
CHAAT MASALA | चाट मसाला A PINCH
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
SALT | नमक TO TASTE
LIVE CHARCOAL | जलता हुआ कोयला OPTIONAL
GHEE | घी OPTIONAL
BUTTER | मक्खन AS REQUIRED (MELTED) (FOR COOKING)

Birista
Ingredients:
ONION | प्याज़ 500 GRAMS (SLICED)
Method:
To make birista you need to cut the onions in a specific way, so firstly peel the onion & 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 deep pan 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 the oil to use in the marinade & in the further cooking process.
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.
Make sure that you reserve a few tablespoons of the oil that you fried the barista in, it will be required in the further cooking processes.
Chicken base masala
Ingredients:
CURD | दही 3/4 CUP
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 1 TBSP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
BIRYANI MASALA | बिरयानी मसाला 1.5 TBSP
SALT | नमक TO TASTE
BIRISTA OIL | बिरिस्ता वाला तेल 2 TBSP
BIRISTA | बिरिस्ता 80%
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
MINT | पुदीना A HANDFUL (CHOPPED)
BIRISTA OIL | बिरिस्ता वाला तेल 2-3 TBSP
TOMATO | टमाटर 2 SMALL. (SLICED)
SALT | नमक TO TASTE
HOT WATER | गरम पानी AS REQUIRED
SALT | नमक IF REQUIRED
FRESH CORIANDER | हरा धनिया
MINT | पुदीना
BIRISTA | बिरिस्ता

Rice
Ingredients:
BASMATI RICE | बासमती चावल 500 GRAMS
WATER | पानी AS REQUIRED
SALT | नमक AS REQUIRED
WHOLE SPICES
BAY LEAF | तेज पत्ता 2 NOS.
CINNAMON | दालचीनी 1 INCH.
GREEN CARDAMOM | हरी इलायची 4 NOS.
BLACK PEPPERCORNS | साबुत काली मिर्च 4 NOS.
CLOVES | लौंग 4 NOS.
STAR ANISE | चकरी फूल 1 NO.
CARAWAY SEEDS | शाह जीरा 1 TSP.
GREEN CHILLI | हरी मिर्च 2 NO. (SLIT)
LEMON JUICE | नींबू का रस OF 1/2 LEMON (ADD THE SLICE)
Final layering & cooking
FRESH CORIANDER | हरा धनिया AS REQUIRED
MINT | पुदीना AS REQUIRED
BIRISTA | बिरिस्ता A SMALL HANDFUL
GHEE | घी 2 TBSP (MELTED)
MILK + SAFFRON | दूध और केसर 2-3 TBSP

#YFL #SanjyotKeer #chickentikkabiryani

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May 5, 2023
The only 2 Michelin Star Indian Chef in the world! Secrets revealed with Chef Mano Thevar #shorts

May 4, 2023