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Full written recipe for Veg Chowmein

Prep time: 20-25 minutes
Cooking time: 5-10 minutes
Serves: 3-4 people

Ingredients:
SALT | नमक TO TASTE (FOR NOODLES)
NOODLES | नूडल्स 200 GRAMS
WATER | पानी AS REQUIRED
OIL | तेल 1-2 TBSP (FOR NOODLES)
OIL | तेल 2 TBSP
GINGER | अदरक 1 TBSP (CHOPPED)
GARLIC | लेहसुन 1 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NOS. (SLICED)
ONION | प्याज़ 1 NO. (SLICED)
CARROT | गाजर 1 NO. (JULIENNE)
CAPSICUM | शिमला मिर्च 1 NO. (JULIENNE)
CABBAGE | पत्ता गोभी ½ NO. (SHREDDED)
SUGAR | शक्कर A PINCH
SPRING ONION BULBS | स्प्रिंग ऑनियन बल्ब्स 2 TBSP
WHITE PEPPER POWDER | सफेद मिर्च पाउडर A PINCH
SALT | नमक TO TASTE
DARK SOY SAUCE | डार्क सोया सॉस 1 TSP
VINEGAR | सिरका 1/2 TSP
KETCHUP | केचअप 1 TBSP
RED CHILLI SAUCE | रेड चिली सॉस 1 TBSP
SPRING ONION GREENS | हरे प्याज़ के पत्ते A SMALL HANDFUL
Method:
Bring water to a roaring boil & add salt to taste.
Add noodles in the boiling water & only boil them for 30 seconds or until all the noodles have separated.
Further, switch off the flame & cover it for two to two & a half minutes.
Remove them using a pair of tongs & transfer them into a sieve, rinse them will cold water immediately to stop the cooking process & drizzle some oil over them to prevent them from sticking to each other.
Your perfectly boiled noodles are ready.
To cook the chowmein, set a wok over high heat & once it gets hot add the oil.
Once the oil gets hot, add ginger, garlic & green chillies, toss over high flame for a minute.
Further add all the veggies along with a pinch of sugar & toss the veggies over high flame for 30 seconds.
Further add spring onion bulbs, boiled noodles, white pepper powder, salt & the remaining ingredients of the chowmein, stir well & cook for a minute.
Your desi veg chowmein is ready.

#YFL #SanjyotKeer #VegChowmein

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Chapters
0:00 Intro
1:02 Cutting Veggies
7:00 Noodles
10:03 Chowmein
11:08 Plating
Outro 11:34

Home-made Schezwan Sauce https://www.youtube.com/watch?v=tjFyqHV6p4A

Full written recipe for Honey Chilli Potatoes

Prep time: 20-25 minutes
Cooking time: 20-25 minutes
Serves: 2-3 people

Ingredients:
Fried Potato
POTATO | आलू 3-4 NOS.
VINEGAR | सिरका 1 TSP
SALT | नमक TO TASTE
REFINED FLOUR | मैदा 1/2 CUP
CORN FLOUR | कॉर्न फ्लोर 1/2 CUP
SALT | नमक TO TASTE
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
BAKING SODA | बेकिंग सोडा A PINCH
WATER | पानी 3/4 CUP (ICE COLD)
Sauce & Tossing
OIL | तेल 2-3 TBSP
GINGER | अदरक 1 TBSP (CHOPPED)
GARLIC | लेहसुन 2 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2-3 NOS. (SLICED)
SPRING ONION BULBS | स्प्रिंग ऑनियन बल्ब्स 2 TBSP
HOMEMADE SCHEZWAN SAUCE | होममेड शेज़वान सॉस 2 TBSP
RED CHILLI SAUCE | रेड चिली सॉस 1 TBSP
KETCHUP | कैचअप 3 TBSP
LIGHT SOY SAUCE | लाइट सोया सॉस 1 TSP
HONEY | शहद 2-3 TBSP
WHITE PEPPER POWDER | सफेद मिर्च पाउडर A PINCH
SALT | नमक TO TASTE
ONION | प्याज़ 1 NO. (SLICED)
CAPSICUM | शिमला मिर्च 1 NO. (SLICED)
WATER | पानी A SPLASH
CORN FLOUR | कॉर्न फ्लोर 2 TBSP
WATER | पानी 4 TBSP
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
SPRING ONION GREENS | हरे प्याज़ के पत्ते A SMALL HANDFUL (CHOPPED)

Method:
Cut the peeled potatoes into thick french fries as shown in the video.
Bring water to a roaring boil in a stock pot, add vinegar & salt along with the cut potatoes.
Cook the potatoes for 3-4 minutes, then remove the potatoes from the water using a large spider & transfer them onto a sieve & let them cool down completely.
To make the batter add the refined flour, corn flour, salt, black pepper powder, baking soda & chilled water into a large bowl & whisk continuously to make a semi thick batter, make sure you add the water gradually while whisking continuously.
Further dip & coat the blanched potatoes in the batter & fry them in moderately hot oil (165 C) over medium high flame until light golden brown.
Once the potatoes turn light golden brown, transfer them into a sieve & let them rest for 5 minutes & let the oil heat slightly more (180 C).
Double fry the potatoes in hot oil once they have rested, fry them until they become golden brown & super crisp then transfer them into a sieve, your fried crispy potatoes are ready.
To make the sauce heat a wok over high flame & then add the oil & heat the oil as well.
Further add ginger, garlic & green chilli, stir & cook over high flame for a few seconds.
Then add spring onion bulbs, schezwan sauce & the remaining ingredients of the sauce, stir well & cook over high flame for 1 minutes & then add a splash of water, then bring the sauce to a simmer.
Further add the corn flour & water in a separate bowl, stir well to make a slurry, then add the slurry while stirring the sauce continuously.
Once the sauce thickens, lower the flame & add the fried potatoes along with fresh coriander & spring onion greens, toss & coat the potatoes well with the sauce, make sure you don’t cook a lot at this stage or else the potatoes will turn soggy.
Your honey chilli potato is ready.

#YFL #SanjyotKeer #HoneyChilliPotatoes

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Chapters
0:00 Intro
0:45 Crispy potatoes
3:32 Sauce & tossing
5:05 Plating
5:34 Outro

Full written recipe for Gur Papdi / Gor Papdi / Sukhdi

Prep time: 10-15 minutes
Cooking time: 25-30 minutes
Serves: 6-8 people

Ingredients:
MELON SEEDS | मगज़ 1/3 CUP
WHITE SESAME SEEDS | सफेद तिल 1/3 CUP
DRY COCONUT | सूखा नारियल 1/3 CUP (DESCICCATED)
EDIBLE GUM | गोंद 1/3 CUP
CASHEW | काजू 1/2 CUP
ALMOND | बादाम 1/2 CUP
GHEE | घी 1.5 CUPS
WHEAT FLOUR | गेहूं का आटा 1 CUP
KARKARA AATA | करकरा आटा 1 CUP
GREEN CARDAMOM POWDER | हरी इलायची का पाउडर 1/2 TSP
LONG PEPPER POWDER | पिप्पली / गनठोड़ा पाउडर 1 TBSP
GINGER POWDER | सौंठ 1 TBSP
NUTMEG | जायफल A PINCH (GRATED)
JAGGERY | गुड़ 1 CUP (CHOPPED)
GHEE | घी AS REQUIRED
Method:
Set a pan over high flame & once it gets hot lower the flame & add in the melon seeds & white sesame seeds, fry roast them over low flame until they get almost light golden brown.
Further transfer them in a bowl & add the coconut in the same pan & dry roast it until light golden brown then transfer it into a separate bowl & cool it down.
Remove a few teaspoons of the melon & sesame seeds in a separate bowl to use it as a garnish.
Further transfer the remaining melon & sesame seeds in a mixer grinder jar & grind it into a coarse powder & then transfer it into a mixer grinder jar.
Add the edible gum into a mixer grinder jar & grind it into a coarse powder.
Add the cashews & almonds in a chopper & grind them into a coarse powder as well.
To make the mixture add the ghee into a hot deep pan, once the ghee melts add wheat flour & karkara aata, make sure you keep stirring it continuously to prevent the formation of lumps.
Cook the flour over low flame until it turns into a dark biscuity colour, this process will take 12-15 minutes.
Once the flour becomes dark biscuity in colour, add the edible gum powder, make sure you add it carefully as the ghee & flour mixture will fluff up once you add the gum powder, stir & cook over low flame for 1-2 minutes.
Further switch off the flame & add the melon & sesame seed powder, cashew almond powder, coconut, cardamom powder, long pepper power, ginger powder & nutmeg powder, mix well then add the chopped jaggery & mix until all the jaggery dissolves, make sure you keep the flame off, you don’t have to cook the jaggery or else it will result in a hard gur papdi.
Once all the jaggery melts, grease a large plate with ghee & add the mixture into the plate.
Further level out the mixture using a spatula & then flatten is out using a potato masher, further garnish with the reserved melon seeds & sesame seeds & let the gur papdi set for 10 minutes, then cut it into squares & let it set completely.
Once set, demould the cut gur papdi.
Your gur papdi is ready.

#YFL #SanjyotKeer #gurpapdi

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Facebook – https://bit.ly/3tpjqQA​​​​​​​​​
Instagram – https://bit.ly/3o0FZK8
Twitter – https://bit.ly/33qQpJN

Chapters
00:00 Intro
1:11 Prep
5:18 Cooking
8:12 Setting
9:35 Plating
9:58 Outro