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Full written recipe for Vegan Ramen

Prep time: 30-35 minutes
Cooking time: 2.5 hours
Serves: 4-5 people

Broth
Ingredients:
OIL | तेल 2-3 TBSP
ONION | प्याज़ 4 NOS.
CARROT | गाजर 2 NOS.
CELERY | सेलरी 2 STALKS.
GINGER | अदरक 4 INCH (SLICED)
GARLIC | लेहसुन 6-7 CLOVES (SLICED)
BUTTON MUSHROOM | बटन मशरूम 100 GRAMS
APPLE | सेब 1 NO.
SHITAKE MUSHROOM | शीताके मशरूम 6 NOS.
WATER | पानी 4 LITRE
BLACK PEPPERCORNS | काली मिर्च 1 TSP (CRUSHED)
SALT | नमक TO TASTE
Method:
Set a large stock pot on high heat & once it gets hot add in the oil.
Once the oil gets hot add onion, carrot, celery, ginger & garlic, stir & cook over high flame for 3-4 minutes until the veggies get charred.
Further add button mushrooms, apple & shitake mushrooms, stir & cook for 2-3 minutes.
Then add the water & crushed black peppercorns & bring the stock to a boil.
Once the stock comes to a boil, lower the flame to medium low & let the stock simmer for 1.5-2 hours, while the stock is simmering you can start preparing other components, make sure you keep discarding the scum that floats on the surface of the stock at regular intervals.
After cooking the stock for 2 hours you’ll notice that it would have reduced a little, your stock is ready at this point.
Strain the stock into another stock pot using a sieve & reserve the shitake mushrooms to use it as a topping if you have added them.
Finally taste & adjust the salt, you have to keep the stock a little under seasoned because you’ll be using soy sauce to season it while assembling the ramen bowl.
Your vegan broth is ready.
Chilli oil
Ingredients:
CHILLI FLAKES | चिली फ्लेक्स 1/2 CUP
SOY SAUCE | सोया सॉस 2 TSP
POWDERED SUGAR | पीसी हुई शक्कर 1/2 TBSP
OIL | तेल 1.5 CUPS
STAR ANISE | चकरी फूल 3 NOS.
CINNAMON STICK | दालचीनी 2 INCH
ONION | प्याज़ 3 TBSP (FINELY CHOPPED)
GARLIC | लेहसुन 2 TBSP (CHOPPED)
Method:
Add the chilli flakes, soy sauce & powdered sugar into a heatproof bowl, mix it well & set it aside.
Further add the oil into a pan & heat it until it reaches 120C, then add in the star anise, cinnamon stick, onions & garlic, stir well & fry the onion & garlic over medium flame until they get light golden brown & crispy.
Once the onion & garlic turns slightly light golden brown, remove the pan from the flame & carefully pour the hot oil over the chilli flakes mixture you prepared earlier, make sure you remove the cinnamon & star anise from the oil.
Transfer it into an air tight glass container once it reaches room temperature.
Your chilli oil is ready.
Tofu:
OIL | तेल 1 TBSP
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और हरी मिर्च की पेस्ट 1 TBSP
TOFU | टोफू 200 GRAMS (CUBES)
SALT | नमक TO TASTE
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
CHILLI FLAKES | चिली फ्लेक्स A PINCH
LIGHT SOY SAUCE | लाइट सोया सॉस 1 TSP
Method:
Set a wok on high heat & once it gets hot add the oil.
Once the oil gets hot add the ginger garlic chilli paste & stir it, further add the tofu & all the remaining ingredients.
Toss the tofu over high flame for 2-3 minutes then transfer it into a bowl.
Your tofu for ramen is ready.
Bok choy
Ingredients:
OIL | तेल 1 TBSP
BOK CHOY | बॉक चोय AS REQUIRED
SALT | नमक A PINCH
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
Method:
Set a wok on high heat & once it gets hot add the oil.
Once the oil gets hot add the bok choy cook it until it gets charred.
Transfer the charred bok choy into a plate & season it with salt & pepper.
Your charred bok choy is ready.
Noodles
Ingredients:
SALT | नमक TO TASTE
RAMEN NOODLES | रामेन नूडल्स
Method:
Boil water in a stock pot for the noodles & season it with salt.
Once the water comes to a boil add in the noodles & boil them for 3-4 minutes or as per the instructions on the package.
Once boiled, transfer them into cold water to stop the cooking process & then strain them using a sieve.
Your noodles are ready.
Assembly:
Ingredients:
SOY SAUCE 1 TBSP
POWDERED SUGAR 1 TSP
CHILLI OIL 1 TBSP
VEGAN BROTH
NOODLES
BOK CHOY
SHITAKE MUSHROOM (SLICED)
SWEET CORN (BOILED)
TOFU
SPRING ONION GREENS
SESAME SEEDS
CHILLI OIL
Method:
To assemble your ramen bowl, add soy sauce, powdered sugar & chilli oil into the bowl & stir it.
Further add the vegan broth & noodles, make sure that the broth is boiling hot.
Place the toppings as per your preference & garnish with some chopped spring onion greens, sesame seeds & chilli oil.
Your vegan ramen bowl is ready.

#YFL #SanjyotKeer #veganramen

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Chapters
Intro 0:00
Vegan broth 1 1:16
Chilli oil 3:03
Tofu 5:00
Bok choy 5:42
Vegan broth 2 6:31
Noodles 9:10
Assembly 9:57
Outro 11:20

Full written recipe for Rajma Chawal

Prep time: 15-20 minutes (excluding soaking time)
Cooking time: 40-45 minutes
Serves: 4-5 people

Ingredients:
Boiling rajma
KIDNEY BEANS | राजमा 1.5 CUPS / 250 GRAMS
WATER | पानी AS REQUIRED
SALT | नमक A PINCH
Brown onion paste
OIL | तेल 6-7 TBSP
ONION | प्याज़ 3 MEDIUM SIZED (SLICED)
WATER | पानी A SPLASH
Final cooking of rajma
OIL | तेल 2-3 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1 TSP
BAY LEAF | तेज पत्ता 2 NOS.
CINNAMON | दालचीनी 1 INCH.
BLACK CARDAMOM | बड़ी इलाइची 1 NO.
GINGER GARLIC GREEN CHILLI PASTE | अदरक लेहसुन और हरी मिर्च कि पेस्ट 3 TBSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
TOMATO PUREE | टमाटर कि प्युरी OF 4 NOS. (FRESH)
SALT | नमक TO TASTE
POWDERED SPICES
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TBSP
CORIANDER POWDER | धनिया पाउडर 1.5 TBSP
CUMIN POWDER | जीरा पाउडर 1 TSP
GARAM MASALA | गरम मसाला 1/2 TSP
BROWN ONION PASTE | भुने हुए प्याज़ की पेस्ट
HOT WATER | गरम पानी AS REQUIRED
SALT | नमक IF REQUIRED
ROASTED KASURI METHI | भुनी हुई कसूरी मेथी A PINCH
GARAM MASALA | गरम मसाला A PINCH
FRESH CORIANDER | हरा धनिया A BIG HANDFUL (CHOPPED)
Method:
Wash the kidney beans well with water & soak them for 4-5 hours, you can also soak them in hot water for 2 hours.
Add the soaked kidney beans into a pressure cooker, pour water upto 1-1.5 inches above the kidney beans, then add salt & put the lid on, switch on the gas flame to high & cook for 7-8 minutes until the first whistle.
Then lower the flame to medium low & cook for 2 more whistles for 10-15 minutes then switch off the flame & let the cooker depressurize naturally.
Your boiled kidney beans are ready.
To make brown onions for brown onion paste, add the oil into a hot handi & once the oil get hot add the onions & fry them over medium flame until they turn golden brown while stirring at regular intervals.
Once the onions turn golden brown, transfer them into a sieve & squeeze out the excess oil.
Add the fried onions into a mixer grinder jar & add a splash of water, grind the onions into a fine paste & your brown onion paste is ready.
Set a handi over high flame & heat it well, then add oil & let the oil heat well too.
Once the oil is hot, add all the whole spices & stir them quickly.
Further add the ginger garlic chilli paste, stir & cook over medium flame briefly, then add turmeric powder, stir & cook for few seconds.
Then add the tomato puree along with salt & all the powdered spices, stir the spices into the puree & add the brown onion paste, stir well & cook the masala well for 10-12 minutes until the oil gets separated.
If the masala gets dry, add hot water as required & continue to cook it further.
Once the oil gets separated, add the boiled kidney beans along with the water & mix well with the masala & bring it to a boil.
Once the rajma comes to a boil, cover it & cook over medium low flame for 20-25 minutes.
After cooking the rajma for 20-25 minutes the gravy will thicken up a bit & its colour with get slightly darker too, now to make the gravy even creamier mash the rajma using a ladle gently & continue to cook it for 1-2 minutes.
Taste & adjust salt to your preference & add kasuri methi, garam masala, fresh coriander & mix everything well.
Your delicious rajma is ready.

Chutney
Ingredients:
MINT | पुदीना 1 CUP
FRESH CORIANDER | हरा धनिया 1 CUP
SPRING ONION GREENS | हरे प्याज़ के पत्ते 1/3 CUP
ONION | प्याज़ 1 NO.
GREEN CHILLIES | हरी मिर्च 3-4 NOS.
GARLIC | लेहसुन 3-4 CLOVES
JAGGERY | गुड़ 1 TBSP
TAMARIND | इमली 1 TBSP
POMEGRANATE POWDER | अनारदाना पाउडर 1/2 TBSP
CUMIN POWDER | जीरा पाउडर 1 TSP
BLACK SALT | काला नमक 1 TSP
SALT | नमक TO TASTE
ICE CUBE | बर्फ 1 NO.
WATER | पानी AS REQUIRED
Method:
Add all the ingredients of the chutney into mixer grinder jar & grind it into a fine chutney.
Your special chutney for rajma chawal is ready.

#yfl #SanjyotKeer #rajmachawal

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Intro 0:00
Rajma soaking 0:48
Masala 2:20
Chutney 8:04
Plating 8:50
Outro 9:41

Full written recipe for Motichoor Laddu

Prep time: 5-10 minutes
Cooking time: 20-25 minutes
Serves: 8-10 pieces

Ingredients:
Batter
GRAM FLOUR | बेसन 1 CUP / 100 GRAMS
WATER | पानी 150 ML
Sugar syrup
FOOD COLOUR | फूड कलर A PINCH (ORANGE)
WATER | पानी 1/2 CUP
SUGAR | शक्कर 3/4 CUP
Final cooking & shaping
HOT WATER | गरम पानी 1 TBSP
GHEE | घी 1 TBSP (MELTED)
MELON SEEDS | खरबूजे के बीज 2 TSP
Method:
To make the batter, place a sieve over a bowl & sieve in the gram flour, further add water in batches while whisking it continuously to make a lump free, thin & smooth batter.
Once the batter is ready, pour it into a pining bag & tie a knot to the open end of it.
Now to fry the moti / small pearls, heat oil to 170C or until moderately hot.
Once the oil is moderately hot, cut the tip of the piping bag to make a very fine hole then hold the piping bag over the kadhai & squeeze it gently, this will produce a stream of small droplets that will fall directly into the hot oil.
Fry the pearls medium flame until light golden brown, make sure you don’t fry them too much.
Once fried, transfer the motis into a sieve using a ladle & gently give a jerk to the sieve to remove any excess oil.
Further transfer the fried motis from the sieve into a tissue paper lined bowl & fry all the motis similarly & let them cool down completely, your motis / pearls for motichoor laddu are ready.
To make the sugar syrup firstly add the food colour & water into a bowl & stir it well to dissolve the colour.
Take a pan & add the sugar into it along with the prepared coloured water & switch on the flame to high, stir well & cook until the sugar dissolves.
Once the sugar dissolves completely switch off the flame & add all the fried motis into the pan & mix it well with sugar syrup.
When all the motis get combined with the sugar syrup switch on the gas flame & cook the mixture over low flame until all the sugar syrup is absorbed by the motis, add in a tablespoon of hot water if you feel like the mixture is getting dry.
Once all the sugar syrup is absorbed, switch off the flame, cover the pan & let the mixture rest for 10 minutes.
After the mixture has rested, transfer it into a large bowl & add ghee along with the melon seeds & mix gently, let the mixture cooldown till it reaches room temperature.
To shape the laddus, take a spoonful of the mixture & form it into a roundel using your hands, shape all the remaining mixture similarly.
Your motichoor laddus are ready, garnish them with varak & chopped pistachio.

#YFL #SanjyotKeer #motichoorladdu

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Intro 0:00
Batter 0:58
Frying 1:50
Sugar syrup 4:20
Final process 4:47
Shaping 5:50
Plating 7:30
Outro 8:12