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.
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
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
(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
Cooked Dal 1:32
Tempering 6:54
Plating 11:16
Giveaway 13:03
Outro 14:18
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
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
Instagram – https://bit.ly/3o0FZK8
Twitter – https://bit.ly/33qQpJN
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!
Ingredients:
Batter
GRAM FLOUR | बेसन 2 CUPS
SALT | नमक TO TASTE
CAROM SEEDS | अजवाइन 1/2 TSP
BAKING SODA | बेकिंग सोड़ा A PINCH
WATER | पानी AS REQUIRED (ADDED GRADUALLY)
Filling
WHOLE SPICES
CORIANDER SEEDS | साबुत धनिया 1 TBSP
CUMIN SEEDS | जीरा 1/2 TBSP
FENNEL SEEDS | सौंफ 1/2 TBSP
OIL | तेल 2 TBSP
ASAFOETIDA | हींग 1/4 TSP
GINGER, GARLIC & GREEN CHILLI PASTE | अदरक लहसुन और मिर्च की पेस्ट OF GARLIC 8 CLOVES, GINGER 2 INCH, GREEN CHILLI 4 NOS.
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TSP
GARAM MASALA | गरम मसाला 1/4 TSP
KASURI METHI | कसूरी मेथी 2 TSP
HOT WATER | गरम पानी A SPLASH
POTATO | आलू 5 MEDIUM SIZED (BOILED)
DRY MANGO POWDER | आमचूर पाउडर 1 TBSP
SALT | नमक TO TASTE
ONION | प्याज़ 1 NO. (CHOPPED)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
GREEN CHILLI | हरी मिर्च 16-17 NOS.
Method:
Add the gram flour, salt, carom seeds & baking soda into a large bowl & mix all the dry ingredients.
Further add water & start whisking the batter using your hands or a whisk, don’t add too much water at once, only add a little amount initially & whisk until all the lumps are gone.
Further add more water & adjust the consistency, the batter should not be too thick or too thick & make sure you whisk it vigorously to incorporate some air into the batter, once the batter is ready set it aside & let it rest until you make the filling.
Coarsely grind the spices using a mixer grinder jar or a mortar pestle.
Set a pan over high flame & add oil into it, let the oil heat up as well.
Further add the coarsely ground whole spices into the pan along with asafoetida, stir & cook over low flame for 30 seconds to a minute.
Add the powdered spices, kasuri methi & a splash of hot water, stir & cook the spices for 1-2 more minutes.
Crush the potatoes roughly using your hand & add it into the pan & mix well.
Further add dry mango powder & salt, then mash & mix everything using a potato masher.
Once everything is mashed, taste & adjust the salt & sourness as per your taste, then transfer the filling into a bowl & cool it down.
Further add the chopped onion & fresh coriander & mix well, the filling is ready.
Wash all the green chillies & pat dry them, make a slit in the chilli & then cut the tip.
Then deseed the chilli using a spoon, prep all the chillies similarly.
Further fill the chillies with the filling, make sure you press the filling in nicely, you can fill all the chillies at once & keep them ready.
Heat the oil to 165 C or until its moderately hot, then dip the chillies into the batter.
Lift the chilli up & let the excess batter drip off, then carefully drop the chilli into the hot oil & repeat the same process with the rest.
Fry the chillies over medium flame until golden brown & transfer them into a sieve.
Your delicious mirchi vadas are ready.
#YFL #SanjyotKeer #mirchivadarecipe
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
