Category: Uncategorized

How to make perfect homemade Nutella 🔥 | Chef Sanjyot Keer #shorts #ytshorts

December 10, 2022
Malvani Chicken Curry | स्वादिष्ट मालवणी गावरान चिकन | Chef Sanjyot Keer

Full written recipe for Malvani Chicken Curry

Prep time: 15-20 minutes
Cooking time: 1hr 15-20 minutes (desi chicken), 40 -45 minutes (broiler chicken)
Serves: 7-8 people

Ingredients:
Hirva Vaatan
FRESH CORIANDER | हरा धनिया A HANDFUL
GREEN CHILLI | हरी मिर्च 4-5 NOS.
GINGER | अदरक 2 INCH
GARLIC | लेहसुन 15 CLOVES
WATER | पानी AS REQUIRED
Marination
CHICKEN | चिकन 2 KG (DESI)
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
MALVANI MASALA | मालवणी मसाला 3 TBSP
HIRVA VAATAN
LEMON JUICE | नींबू का रस 1 TBSP
Wet Vaatan
OIL | तेल 2 TBSP
ONION | प्याज़ 3 MEDIUM SIZED. (SLICED)
CORIANDER SEEDS | धनिया 1 TBSP
BLACK PEPPERCORNS | साबुत काली मिर्च 1 TSP
CLOVES | लौंग 3-4 NOS.
CINNAMON | दालचीनी 1/2 INCH
GARLIC | लेहसुन 12-15 CLOVES
GINGER | अदरक 2 INCH
COCONUT | नारियल 1.5 NO. (GRATED)
WATER | पानी AS REQUIRED
Curry
OIL | तेल 5-6 TBSP
ONION | प्याज़ 2 NOS. (CHOPPED)
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
MALVANI MASALA | मालवणी मसाला 4-5 TBSP
HOT WATER | गरम पानी AS REQUIRED
SALT | नमक TO TATSE
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL
Method:
Add the fresh coriander, green chilli, ginger, garlic & water into a mixer grinder jar & grind into a fine paste, make sure you add very little water. Your green vaatan is ready.
Add the chicken into a large bowl, I’m using desi chicken today you can use broiler chicken too, further add all the ingredients of the marinade & mix it well with the chicken, set it aside to marinate until you do the further process.
To make the wet vaatan set a kadhai over high flame & add oil, once the oil gets hot add the onions & cook them over high flame briefly & then add coriander seeds, black peppercorns, cloves & cinnamon, stir & cook until the onions turn translucent.
Once the onions turn translucent, add garlic, ginger & coconut, stir well & cook until the coconuts turns slightly golden brown, then transfer the onion & coconut into a bowl & cool them down completely.
Then transfer it into a mixer grinder jar & grind it into a fine paste using very little water, your wet vaatan is ready.
I’m cooking the chicken curry over a chulha today, you can follow the same steps & cook the curry over a stove.
Set the handi over the flame & add the oil, once the oil heats up, add in the onions & cook them until they turn light golden brown.
Once the onions turn light golden brown, add kashmiri red chilli powder, malvani masala & a splash of hot water, stir & cook the spices for 2-3 minutes (make sure you lower the flame before adding the spices).
Further add the wet vaatan you prepared earlier & stir well, cook the vaatan while stirring frequently until the oil separates, if the masala becomes too dry while cooking it then add hot water as required & continue to cook the masala.
Once you have cooked the masala, add in the marinated chicken along with salt to taste, stir well & cook the chicken over high flame then add hot water & stir well, further partially cover the vessel with a lid & cook until the chicken is done.
Since I have used desi chicken, it will take about 45 minutes to an hour to cook fully, if you are using broiler chicken then it should cook in about 20-25 minutes.
Remove the lid after long intervals & stir the chicken, is you want the curry to be thickn then add less water initially & if you want it to be thinner then add more water.
Once the chicken is cooked & the oil comes floating on the top, taste & adjust the seasoning accordingly then add freshly chopped coriander & stir well.
Your malvani chicken curry is ready, serve it hot with bhakris & rice.

#YFL #SanjyotKeer #chickenrecipe

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
Marination 0:56
Wet vatan 2:36
Final cooking 5:00
Plating 8:33
Outro 10:08

December 9, 2022
How to make Sesame Bread Toast at home 🔥 | Chef Sanjyot Keer #shorts

December 8, 2022
Malvani Masala Recipe | मालवणी मसाला बनाने का तरीका | Chef Sanjyot Keer

Full written recipe Malvani Masala

Prep time: 10-15 minutes
Cooking time: 20-25 minutes (excluding drying chillies time)
Serves: 600 grams of masala

Ingredients:
BYADGI CHILLI | बयादगी मिर्च 300 GRAMS
SANKESHWARI CHILLI | संकेशवरी मिर्च 50 GRAMS
PANDI CHILLI | पांडी मिर्च 50 GRAMS
CORIANDER SEEDS | धनिया 80 GRAMS
CUMIN SEEDS | जीरा 15 GRAMS
CARAWAY SEEDS | शाह जीरा 10 GRAMS
FENNEL SEEDS | सौंफ 20 GRAMS
MUSTARD SEEDS | राई 10 GRAMS
POPPY SEEDS | खस खस 20 GRAMS
BLACK PEPPERCORNS | साबुत काली मिर्च 20 GRAMS
CLOVES | लौंग 8 GRAMS
NAGKESAR | नागकेसर 8 GRAMS
KABAB CHINI | कबाब चीनी 5 GRAMS
STAR ANISE | चकरी फूल 5 GRAMS
TRIPHALA | त्रिफला 5 GRAMS
BLACK CARDAMOM | बड़ी इलाइची 3 NOS.
GREEN CARDAMOM | हरी इलायची 12-15 NOS.
MACE | जावित्री 8 GRAMS
WILD MACE | मायापत्री 5 GRAMS
STONE FLOWER | पत्थर के फूल 3 GRAMS
CINNAMON STICK | दालचीनी 5 GRAMS
NUTMEG | जायफल 1 NO. (CRUSHED)
TURMERIC | हल्दी 10 GRAMS (CRUSHED)
ASAFOETIDA | हींग 3 GRAMS (CRUSHED)
BAY LEAF | तेज पत्ता 10 NOS.
FENUGREEK SEEDS | मेथी के बीज 3 GRAMS
Method:
To make malvani masala you will need to first dry the red chillies under direct sunlight for 2-3 days until they become completely dry & crisp, you can also dry roast the chillies in a large kadhai.
You can also dry the chillies in an oven at 100 C for 25 minutes, I always dry the chillies in the oven.
Once the chillies become dry & crisp, break the stalk off the chillies & transfer them into a mixer grinder & grind it into a fine powder.
Transfer the chilli powder into a large bowl.
To toast the whole spices set a kadhai over high flame & heat it really well, once the kadhai gets hot lower the flame & add coriander seeds, cumin seeds, caraway seeds, fennel seeds, mustard seeds & poppy seeds, mix well & dry roast the spices until they become fragrant.
Once the spices get fragrant transfer the spices into a bowl & set the kadhai back over the flame.
Further add all the remaining whole spices in the kadhai & dry roast them while stirring them frequently until they become fragrant, then transfer the spices into the same bowl & cool them down completely.
Transfer all the spices into a mixer grinder jar & grind them into a fine powder, then transfer it into a bowl.
Further mix the garam masala & the chilli powder together then strain them into a large plate using a sieve.
Your malvani masala is ready, transfer it into an airtight jar (preferably a glass jar), you can use the masala for upto a year if stored correctly.

#YFL #SanjyotKeer #malvanimasala

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

Chapters
00:00 Intro
0:57 Red Chillies
2:50 Whole spices
5:23 Final mixing
5:51 Outro

December 7, 2022
How to make Green Chutney at home 🔥 | Chef Sanjyot Keer #shorts

December 6, 2022
Dal Dhokli Recipe | Gujarati Special | स्स्वादिष्ट दाल ढोकली | Chef Sanjyot Keer

Full written recipe for Dal Dhokli

Prep time: 10-15 minutes
Cooking time: 30-35 minutes (excluding soaking time)
Serves: 4-5 people

Dal
Ingredients:
TOOR DAL | तूर दाल 1 CUP
WATER | पानी 3 CUPS
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
SALT | नमक TO TASTE
PEANUTS | मूंगफली 2 TBSP
GHEE | घी 2 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
MUSTARD SEEDS | राई 1/2 TSP
CLOVES | लौंग 3-4 NOS.
CINNAMON | दालचीनी 1/2 INCH
RED CHILLI | लाल मिर्च 2 NOS.
FENUGREEK SEEDS | मेथी के बीज 1/2 TSP
ASAFOETIDA | हींग 1/2 TSP
CURRY LEAVES | कड़ी पत्ते 8-10 NOS.
TOMATO | टमाटर 1 NO. (CHOPPED)
GINGER CHILLI PASTE | अदरक और मिर्च की पेस्ट 1 TBSP
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
HOT WATER | गरम पानी AS REQUIRED
JAGGERY | गुड़ 1 TBSP
TAMARIND PULP | इमली का पल्प 1 TBSP
Method:
Wash the toor dal well & soak it in fresh water for 30 minutes to an hour.
Once soaked, discard the water & add the dal into a pressure cooker & add water, turmeric powder & salt.
Place a steel bowl over the dal in the cooker & add the peanuts into the bowl, put the cooker’s lid on & cook the dal over medium high flame for 2-3 whistles, then switch off the flame & let the cooker de-pressurize.
Once de-pressurized open the lid, remove the peanuts & set them aside, then blend the dal using a blender, your boiled toor dal is ready.
Now to temper the dal set a deep pan or a stock pot over high flame & once it gets hot add in the ghee & let the ghee heat as well.
Once the ghee gets hot add the cumin seeds, mustard seeds, cloves, cinnamon, red chillies, fenugreek seeds, asafoetida, curry leaves, tomato, ginger chilli paste & salt to taste, stir & cook over high flame until the tomatoes get slightly mushy.
Further add turmeric powder & kashmiri red chilli powder, stir quickly & add the boiled dal, stir well & add hot water to adjust the consistency of the dal, make sure to keep the dal a little watery at this stage as its going to simmer for a while you will be making the dhoklis.
Add the boiled peanuts, jaggery & tamarind pulp, stir well & set the flame to medium low, let the dal simmer until you prepare the dhoklis.
Dhokli
Ingredients:
WHEAT FLOUR | घेउं का आटा 1 CUP
GRAM FLOUR | बेसन 1 TBSP
SALT | नमक A PINCH
ASAFOETIDA | हींग A PINCH
CAROM SEEDS | अजवाइन 1/2 TSP (CRUSHED)
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
OIL | तेल 2 TSP
WATER | पानी AS REQUIRED
Method:
In a large bowl add all the dry ingredients along with the oil & mix everything well.
Further add water as required to make a semi-soft dough, the dough should be of the same stiffness as a puri/chapati dough.
Once you have kneaded the dough, cover it with a damp cloth for 10-15 minutes.
Divide the dough into 2 portions once rested, coat one portion with dry flour & roll it into a large chapati, it shouldn’t be too thick or too thin.
Further cut the chapati into squares, diamonds or strips using a pizza cutter or a knife, I have cut them into diamonds.
Cut the second portion similarly & your dhoklis will be ready to be added into the dal.
Final cooking
Ingredients:
TAMARIND PULP | इमली का पल्प 1 TBSP
JAGGERY | गुड़ 1 TBSP
FRESH CORIANDER | हरा धनिया AS REQUIRED (CHOPPED)
Method:
Check the dal that has been simmering, taste & adjust accordingly, I added a tablespoon of both tamarind pulp & jaggery, stir well & bring the dal to a boil before adding the dhoklis or else the dhoklis will stick to each other when you add them in the dal.
Once the dal comes to a boil, add the all the cut dhoklis carefully & then gently stir them into the dal.
Cover the pan with a lid & cook over medium low flame for 10 minutes.
Once cooked, remove the lid, you will see that the dal has thickened up a bit & the dhoklis will have fluffed up.
Add some freshly chopped coriander & stir well.
Your dal dhokli is ready, add ghee & lemon juice over the dal while serving along with crispy papads.

#YFL #SanjyotKeer #daldhoklirecipe

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

Chapters
00:00 Intro
1:01 Dal
3:57 Dhokli
5:08 Dal Dhokli
6:16 Plating
7:06 Outro

December 5, 2022
Mutton Curry in Pressure Cooker | आसान प्रेशर कुकर मटन करी | Easy Mutton Curry | Chef Sanjyot Keer

Full written recipe for Mutton Curry (cooker)

Prep time: 10-15 minutes
Cooking time: 25-30 minutes
Serves: 3-4 people

Ingredients:
Marination
MUTTON | मटन 1 KG
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
LEMON JUICE | निंबू का रस 1 TSP
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और मिर्च की पेस्ट 3 TBSP
CURD | दही 200 GRAMS
Curry
OIL | तेल 2-3 TBSP
GHEE | घी 2-3 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1 TSP
GREEN CARDAMOM | हरी इलायची 2 NOS.
BAY LEAF | तेज पत्ता 2 NOS.
BLACK CARDAMOM | बड़ी इलाइची 1 NO.
CINNAMON STICK | दालचीनी 1 INCH
ONION | प्याज़ 350 GRAMS (SLICE)
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और मिर्च की पेस्ट 2 TBSP
GREEN CHILLI | हरी मिर्च 2 NOS. (SLIT)
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
SPICY RED CHILLI | तीखी लाल मिर्च पाउडर 1 TBSP
GARAM MASALA | गरम मसाला 1/2 TSP
HOT WATER | गरम पानी A SPLASH
SALT | नमक TO TASTE
HOT WATER | गरम पानी AS REQUIRED
GARAM MASALA | गरम मसाला A PINCH
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
LEMON JUICE | निंबू का रस 1 TSP
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL
Method:
Add the mutton into a large bowl along with salt, turmeric powder & the remaining ingredients of the marinade, mix well using your hands, you can marinate the mutton for a few hours if you have the time.
Set a pressure cooker over high flame & add the oil & ghee into it, once the ghee gets hot, add in all the whole spices along with the onions, stir well & cook over high flame until the onions turn golden brown.
Once the onions turn light golden brown, add in the ginger garlic chilli paste & slit green chillies, stir well & continue to cook until the onions turn golden brown.
Further lower the flame & add all the powdered spices, stir & immediately add a splash of hot water & cook the spices for 2-3 minutes until the fat gets separated.
Once the ghee gets separated, add the marinated mutton & salt, stir well & sear the mutton over high flame for 4-5 minutes.
Then add hot water as required to cover the mutton & mix well, put the lid on & cook the mutton over high flame until the first whistle & then set the flame to low & cook for 12-15 minutes, the time taken for the mutton to be cooked will depend upon its quality.
Once cooked, switch off the flame & let the cooker de-pressurize, open the lid after the cooker has de-pressurized & if the mutton hasn’t cooked fully, you can cook it over high flame for a few more minutes until it is done.
Further, switch on the flame to high & stir it well, then add garam masala, roasted kasuri methi powder, lemon juice & fresh coriander, stir & cook for 1-2 minutes.
Your easy mutton curry is ready, serve it hot with rotis & rice.

Garam masala – https://youtu.be/xih_pk8O6DU

#YFL #SanjyotKeer #muttoncurry

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

Chapters
Intro 00:00
Marination 1:00
Curry 1:23
Plating 5:22
Outro 7:05

December 2, 2022
Green Chutney – 6 Ways | Bright Green Chutney Secret | हरी चटनी बनाने के 6 तरीके | Chef Sanjyot Keer

Full written recipe for Home-style green chutney

Ingredients:
FRESH CORIANDER | हरा धनिया 1 CUP
MINT | पुदीना 1/2 CUP
GREEN CHILLI | हरी मिर्च 3-4 NOS.
GARLIC | लेहसुन 3-4 CLOVES
GINGER | अदरक 1 INCH
ONION | प्याज़ 1/2 NO.
ROASTED CHANA DAL | दलिया 1/2 TBSP
SUGAR A PINCH
SALT | नमक TO TASTE
CUMIN POWDER | जीरा पाउडर A PINCH
CHAAT MASALA | चाट मसाला A PINCH
BLACK SALT | काला नमक A PINCH
DRY MANGO POWDER | आमचूर पाउडर 1 TSP
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 paste.
Your home-style green chutney is ready.

Restaurant style green chutney
Ingredients:
FRESH CORIANDER | हरा धनिया 1/2 CUP
MINT | पुदीना 1/2 CUP
GREEN CHILLI | हरी मिर्च 2 NOS.
GINGER | अदरक 1/2 INCH
GARLIC | लेहसुन 2-3 CLOVES
ROASTED CHANA DAL | दलिया 1/2 TBSP
SUGAR | शक्कर 1/2 TSP
SALT | नमक TO TASTE
CHAAT MASALA | चाट मसाला A PINCH
BLACK SALT | काला नमक A PINCH (CHEAT)
CUMIN POWDER | जीरा पाउडर A PINCH
LEMON JUICE | निंबू का रस 1/2 TSP
CURD | दही 1/4 CUP (FOR PASTE)
ICE CUBE | बर्फ 1 NO.
CURD | दही 1 CUP

Method:
Add all the ingredients of the chutney into a mixer grinder jar and grind them into a fine paste.
Further add the curd into a separate bowl & add the prepared green paste into the curd & mix well.
Your restaurant style green chutney is ready, serve alongside kebabs & other Indian starters/appetizers.

Sandwich chutney
Ingredients:
FRESH CORIANDER | हरा धनिया 2 CUPS
GREEN CHILLIES | हरी मिर्च 10-12 NO.
GARLIC | लेहसुन 7-8 CLOVES
CURRY LEAVES | कड़ी पत्ता 8-10 NOS
SPINACH | पालक 3-4 LEAVES (BLANCHED)
SANDWICH MASALA / CHAAT MASALA | सैंडविच मसाला / चाट मसाला A LARGE PINCH
SALT | नमक TO TASTE
BREAD | ब्रेड 1 SLICE
ICE CUBE | बर्फ 1 NOS.
WATER | पानी AS REQUIRED
Method:
Add all the ingredients of the chutney into a mixer grinder jar & grind it into a fine chutney.
Your street style spicy sandwich chutney is ready.

Vrat Waali Chutney
Ingredients:
FRESH CORIANDER | हरा धनिया 1 CUP
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
SENDHA SALT | सेंधा नमक TO TASTE
SUGAR | शक्कर 1 TBSP
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 vrat waali chutney is ready, serve it alongside fasting dishes like sabudana vada, farali pattice.

Coconut chutney
Ingredients:
COCONUT | नारियल 1 CUP (DESICCATED)
ROASTED CHANA DAL | दलिया 1/3 CUP
FRESH CORIANDER | हरा धनिया 1/2 CUP
GREEN CHILLI | हरी मिर्च 2 NOS.
CUMIN POWDER | जीरा पाउडर A PINCH
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
SALT | नमक TO TASTE
ICE CUBE | बर्फ 1 NO.
WATER | पानी AS REQUIRED
For tempering
OIL | तेल 2 TBSP
URAD DAL | उरद दाल 1/2 TSP
CHANA DAL | चना दाल 1/2 TSP
RED CHILLI | लाल मिर्च 2-3 NOS.
MUSTARD SEEDS | राई 1/2 TSP
CURRY LEAVES | कड़ी पत्ता 6-8 NOS.
Method:
Add the coconut, roasted chana dal, fresh coriander & the remaining ingredients into a mixer grinder jar & grind it into a fine paste.
Transfer the coconut chutney into a bowl & set a pan on high flame, add the oil, once the oil gets hot add in the urad & chana dal, fry them in the oil for a few seconds & then add red chillies, mustard seeds, curry leaves.
Further pour the tadka immediately over the coconut chutney & stir well.
Your coconut chutney is ready.

Sanjyot Keers Style green chutney

Ingredients:
FRESH CORIANDER | हरा धनिया 1 CUP
MINT | पुदीना 1 CUP
SPRING ONION GREENS | हरे प्याज़ के पत्ते A HANDFUL
ONION | प्याज़ 1 NO. MEDIUM SIZE
GARLIC | लेहसुन 8-10 CLOVES
GINGER | अदरक 1 INCH
GREEN CHILLIES | हरी मिर्च 5-6 NOS.
TAMARIND | इमली A LEMON SIZED BALL
JAGGERY | गुड़ 1 TBSP
SALT | नमक TO TASTE
CHAAT MASALA | चाट मसाला A PINCH
CUMIN POWDER | जीरा पाउडर A PINCH
BLACK SALT | काला नमक 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 paste.
Your SK style green chutney is ready.

#YFL #SanjyotKeer #greenchutney

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

November 28, 2022
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

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

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

November 25, 2022
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

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

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

November 23, 2022