Category: Uncategorized

Ganesh Chaturthi Special Mawa Modak at home 😍🔥 #shorts #ytshorts

September 17, 2023
Cafe Style Chocolate Chip Frappe at home ❤️ #shorts #ytshorts

September 10, 2023
BBNOW NOW Chef It Up Giveaway Winner Announcement 🚨 S2E2&3 #shorts #ytshorts

September 9, 2023
BBNOW NOW Chef It Up Giveaway Winner Announcement 🚨 S2E1 #shorts #ytshorts

August 23, 2023
This momo chutney will change your momo game forever | Momo Chutney | Chef Saniyot Keer

August 15, 2023
Chef It Up Season 2 – The Ultimate Cooking Challenge is Back | From 4/08/2023 | Presented by bbnow

Finally! The wait is over! We are back with Season 2 of Chef it Up presented by bbnow!

Prepare yourself for mouth-watering delights, engaging conversations, and loads of fun! Chef Sanjyot Keer takes on the challenge of guiding famous personalities Karishma Tanna, Jemimah Rodrigues, @YashrajMukhateOfficial and @tanmaybhat in the YFL kitchen. These renowned figures turn up the heat by taking the Chef it Up challenge while cooking in the YFL kitchen with an exciting twist!

Mark your calendars for 04/08/2023 at 6:30 pm IST and head straight to the Your Food Lab YouTube channel to discover who truly has what it takes to Chef It Up!

Don’t forget to make your cooking experience even more seamless with bbnow, the instant delivery service by Big Basket. 🛒🚀

Download the Big Basket app now and enjoy groceries delivered within 15-30 minutes! Happy cooking! 🍎🥦

Download the app here: https://bigbasket.onelink.me/edkv/eepewx3q

#ChefItUp #Season2 #CookingChallenge

August 2, 2023
Monsoon Special Ep 1 – Samosa + Cutting Chai + Rains = Pure Love ❤️🌧️ #Shorts

In a bowl add

REFINED FLOUR 2 CUPS
SEMOLINA 1 TBSP
CAROM SEEDS 1 TSP
GHEE 3 TBSP

Mix well & rub the flour between your hands to create shortening, to check hold & press the flour in your fists, it should hold it’s shape.

Further add

COLD WATER 100 ML (APPROX)

And knead the flour into a tough dough.

Cover with a damp cloth & let the dough rest for 30 minutes to an hour.

In mortar or mixer grinder jar, add

CORIANDER SEEDS 1 TBSP
CUMIN SEEDS 1 TBSP
FENNEL SEEDS 1 TBSP

And grind it into a coarse powder.

To make the filling, set a pan over high heat, once the pan gets hot add

SPICE MIX
GNGER CHILLI PASTE 2 TBSP

Mix well & cook over medium high flame for 1-3 minutes.

Further add the diced potatoes,

GREEN PEAS 1/3 CUP
FRESH CORIANDER A HANDFUL (CHOPPED)
SALT TO TASTE
CHAAT MASALA A LARGE PINCH
BLACK PEPPER POWDER A LARGE PINCH
KASURI METHI 1 TBSP

Stir well & cook the potatoes without stirring them a lot, thi will help to create those crispy buta in the mixture.

Cook the mixture for 7-8 minutes & then mash it slightly using a potato masher.

Transfer the mixture into a bowl & cool it down completely.

Once your filling is ready and the dough has rested, shape the samosas as shown in the video.

Fry the samosas in moderately hot oil (150 C) over medium to low flame until crisp & golden brown

July 30, 2023
Punjabi Samosa Recipe | NO FRY | खस्ता पंजाबी समोसा | Chef Sanjyot Keer

Link for Punjabi Samosa Chole: https://youtu.be/gBPnGUyYMk4

Full written recipe for Punjabi Samosa
Prep time: 20-25 minutes (excluding dough resting time)
Cooking time: 30-35 minutes
Serves: 12-14 nos.

Ingredients:
Dough
REFINED FLOUR | मैदा 2 CUPS
SEMOLINA | रवा 1 TBSP (COARSE)
CAROM SEEDS | अजवाइन 1 TSP (CRUSHED)
SALT | नमक A PINCH
GHEE | घी 3 TBSP
COLD WATER | ठंडा पानी AS REQUIRED (100 ML APPROXIMATELY)
Filling
GINGER | अदरक 2 INCH
GREEN CHILLI | हरी मिर्च 3-4 NOS.
WATER | पानी AS REQUIRED
CUMIN SEEDS | जीरा 1 TBSP
CORIANDER SEEDS | साबुत धनिया 1 TBSP
FENNEL SEEDS | सौंफ 1 TBSP
POTATO | आलू 7-8 (MEDIUM SIZED BOILED)
GHEE | घी 2 TBSP
GREEN PEAS | हरे मटर 1/3 CUP (BOILED)
SALT | नमक TO TASTE
CHAAT MASALA | चाट मसाला A LARGE PINCH
BLACK PEPPER POWDER | काली मिर्च का पाउडर A LARGE PINCH
KASURI METHI | कसूरी मेथी 1 TBSP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
For air frying
GHEE | घी AS REQUIRED
Method:
For dough, add refined flour, semolina, salt, carom seeds and ghee, in a mixing bowl, mix well until combined well, make sure to crush the ajwain between your palms to enhance the flavour, the texture should be somewhere similar to breadcrumbs & should stick when pressed.
Add cold water gradually in the flour and knead a stiff & tight dough, knead the dough well for 7-8 minutes, after kneading cover the dough with a damp cloth and rest for 30 minutes. By the time you can prepare the filling.
For filling, we need to make the ginger & green chilli paste, for that, add green chillies & ginger in a grinding jar and grind into a fine paste, keep the paste aside to be used later in making the filling.
Further, take a mortar & pestle, add cumin seeds, coriander seeds, & fennel seeds and grind to a coarse powder, you can also grind the spices in a mixer grinder, keep the powder aside to be used later in making the filling.
Cut the boiled potatoes in quarters and further slice them, keep aside for making filling.
Set a pan or a wok on low heat, add ghee, further add the grounded spices & briefly cook on low heat for 30-40 seconds, now add the ginger chilli paste, stir & cook for 1-2 minutes on low flame, further add the boiled potatoes, green peas, salt & pepper to taste, chaat masala, kasuri methi and freshly chopped coriander leaves, stir well to mix the potatoes and the masala well.
Increase the flame to medium high & cook the potatoes for 6-7 minutes, it should get some colour while cooking, mash the potatoes lightly while keeping a few chunks intact. Further transfer the mixture in a bowl and allow it to cool down to room temperature. As the filling is ready, you can make the samosa.
For making samosa, make the samosa sheets, for that, knead the dough once again that has been resting & divide in equal size dough balls, further flatten the dough balls in thin sheets, making an oval shape, make sure the sheet is not too thin or too thick, divide the sheet width wise in two equal halves. Roll the sheet once again after cutting, as the sheet may shrink a little bit.
Pick one sheet & apply water on the edge of the straight line, bring the ends together and seal well to shape like a cone, fill sufficient amount of aloo filling, while lightly pressing downwards, bring the openings of the samosa together and seal properly to shape a proper samosa. Shape all the samosa in the same way, make sure to cover with a cloth while you’re shaping other samosa. By the time you can set oil for deep frying.
For frying, set oil in a big kadhai for deep frying, make sure the kadhai should be wide enough, heat the oil on medium heat and drop in the samosa, fry the samosa on medium heat until they are crisp and golden brown in colour, make sure to fry the samosa in batches but in good quantity that the kadhai is filled but do not overcrowd, make sure the oil should not be too hot, fry the samosa on low to medium flame the samosas are perfectly cooked from inside, adjust the flame accordingly, if you have a thermometer, fry the samosa at 140 ℃ – 150 ℃.
To make them in an air fryer, preheat the air fryer for 5-10 minutes over 180 C, then place the shaped samosa in the air fryer & brush them with ghee, air fry them for 20-25 minutes until crips & golden brown, you can turn the samosas around after a while so that they cook evenly.
Your crispy hot samosas are ready, you can serve as it is with the chutneys of your choice, salted fried green chillies & a cup of chai.

#YFL #SanjyotKeer #samosa

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Chapters
Intro 0:00
Dough 1:40
Filling 4:28
Shaping 8:43
Deep frying 13:34
Air frying 16:48
Plating 18:45
Outro 20:18

July 27, 2023
Egg Butter Masala Recipe | Restaurant Style | अंडा बटर मसाला | Chef Sanjyot Keer

Full written recipe for Egg Butter Masala

Prep time: 15-20 minutes
Cooking time: 25-30 minutes
Serves: 4-5 people

Ingredients:
Tomato Puree
TOMATO | टमाटर 4 NOS. (ROUGHLY CHOPPED)
GARLIC | लेहसुन 8-10 CLOVES
GINGER | अदरक 1 INCH
CORIANDER STEMS | धनिए के डंठल 2 TBSP
GREEN CHILLI | हरी मिर्च 1 NO.
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1.5 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
CASHEW | काजू 15 NOS. (SOAKED)
Eggs
BUTTER | मक्खन 1 TBSP
OIL | तेल 1 TSP
EGG | अंडे 6 NOS. (BOILED)
SALT | नमक A PINCH
TURMERIC POWDER | हल्दी पाउडर A PINCH
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर A PINCH
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
Final gravy
BUTTER | मक्खन 1 TBSP
OIL | तेल 1 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
CINNAMON | दालचीनी 1/2 INCH
GREEN CARDAMOM | हरी इलायची 2 NOS.
GREEN CHILLI | हरी मिर्च 1-2 NOS. (CHOPPED)
GARLIC | लेहसुन 2 TBSP (CHOPPED)
GINGER | अदरक 1/2 INCH (CHOPPED)
ONION | प्याज़ 3 NOS. (CHOPPED)
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च 1/2 TSP
HOT WATER | गरम पानी A SPLASH
SALT | नमक TO TASTE
SUGAR | शक्कर A PINCH
HOT WATER | गरम पानी AS REQUIRED
FRESH CREAM | फ्रेश क्रीम 2-3 TBSP
BUTTER | मक्खन 1 TBSP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
GARAM MASALA | गरम मसाला A PINCH
Method:
In a mixer grinder jar add tomato, garlic, ginger & all the remaining ingredients of the tomato puree & grind it into a fine puree, your base puree for the gravy is ready.
To saute the eggs set a pan over high flame & once it gets hot, add in the butter & oil.
Add the boiled eggs along with salt, turmeric powder, kashmiri red chilli powder & fresh coriander, stir well & saute the eggs until a thin brown layer forms on the eggs the transfer them into a bowl & set aside.
To make the gravy set a deep pan over high heat & once it gets hot, add in the butter & oil & let it get hot.
Further add cumin seeds, cinnamon, green cardamom, green chilli, garlic & ginger, stir well & cook over medium high flame for a minute.
Add chopped onions, stir well & cook over medium high flame until they turn golden brown.
Once the onions turn golden brown, lower the flame & add turmeric powder, kashmiri red chilli powder & a splash of hot water, stir & increase the flame to medium high & cook the spices for 1-2 minutes.
Further add the prepared tomato puree followed by salt & sugar, stir well & cook the gravy over medium flame until it starts leaving the surface of the pan, this process will take upto 15-20 minutes.
Once you have cooked the gravy for 15-20 minutes & it stops sticking to the pan add hot water to adjust the consistency & stir well.
Further add the sauteed eggs, fresh cream, butter, fresh coriander, roasted kasuri methi powder, garam masala, stir well & cook for 1-2 minutes then taste & adjust salt if required.
Your delicious egg butter masala is ready.

#YFL #SanjyotKeer #eggbuttermasala

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Follow us on all platforms:
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Intro 0:00
Gravy base 0:53
Egg preparation 2:27
Final process 3:14
Plating 5:46
Outro 6:28

June 14, 2023
Paneer Kolhapuri Recipe | Spicy Restaurant Style Paneer Recipe | पनीर कोल्हापूरी | Chef Sanjyot Keer

Full written Paneer Kolhapuri

Prep time: 15-20 minutes
Cooking time: 30-35 minutes
Serves:

Ingredients:
Paste
OIL | तेल 2 TSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1 TSP
CORIANDER SEEDS | धनिया 1 TBSP
BLACK CARDAMOM | बड़ी इलायची 1 NO.
GREEN CARDAMOM | हरी इलायची 2-3 NOS.
CINNAMON STICK | दालचीनी 1 INCH
CLOVES | लौंग 4-5 NOS.
BLACK PEPPERCORNS | साबुत काली मिर्च 4-5 NOS.
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 7-8 NOS.
SPICY RED CHILLI | तीखी लाल मिर्च 3-4 NOS.
COCONUT | नारियल 1/2 CUP (SCRAPED)
POPPY SEEDS | खस खस 1 TSP
WHITE SESAME SEEDS | सफेद तिल 1 TSP
WATER | पानी AS REQUIRED
Tomato Puree
TOMATOES | टमाटर 5-6 NOS. (ROUGHLY CHOPPED)
CASHEW | काजू 20-25 NOS. (BOILED)
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
Base Gravy
OIL | तेल 2 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
RED CHILLI | लाल मिर्च 2 NOS.
BAY LEAF | तेज पत्ता 1 NO.
ONION | प्याज़ 2 NOS. (CHOPPED)
GREEN CHILLI | हरी मिर्च 2-3 NOS. (CHOPPED)
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 1 TBSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
SALT | नमक TO TASTE
HOT WATER | गरम पानी AS REQUIRED
Paneer & veggies tossing
OIL | तेल 1 TSP
ONION | प्याज़ 1 LARGE (PETALS)
CAPSICUM | शिमला मिर्च 2 MEDIUM SIZED (DICED)
PANEER | पनीर 500 GRAMS (CUBES)
SALT | नमक A PINCH
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर A PINCH
GARAM MASALA | गरम मसाला A PINCH
Final Cooking
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
GARAM MASALA | गरम मसाला A PINCH
LEMON JUICE | नींबू का रस 1 TSP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
FRESH CREAM | फ्रेश क्रीम 2-3 TBSP (OPTIONAL)
Method:
Set a pan over high heat & once the pan gets hot add in the oil.
Once the oil gets hot, add cumin seeds & the remaining whole spices along with coconut, stir well & cook over medium flame until all the ingredients get roasted.
Further lower the flame & add poppy seeds, white sesame seeds, stir well & cook for 30 seconds.
Transfer this mixture into a bowl & cool it down completely, then add the mixture into a mixer grinder jar, add some water & grind it into a fine paste.
In a separate mixer grinder jar add tomatoes, cashews & kashmiri red chilli powder & grind it into a fine puree.
Set a kadhai over high flame & once it gets hot add oil along with cumin seeds, red chilli, bay leaf, onions & green chillies, stir well & cook over medium high flame until the onions turn light golden brown.
Once the onions turn light golden brown add ginger garlic paste, turmeric powder, kashmiri red chilli powder along with the paste you prepared earlier & the tomato puree, add salt & stir well.
Cover & cook the gravy over medium flame for 10-12 minutes.
Further add hot water to adjust the consistency, cover it again & let it cook.
Meanwhile set a pan or a wok over high flame on the side, add oil once it gets hot & then add onion & capsicum, toss over high flame & then add the paneer, salt, turmeric powder, kashmiri red chilli powder, garam masala & toss over high flame for 30 seconds.
Add the tossed paneer & veggies into the gravy, mix well & then lastly add roasted kasuri methi powder, garam masala, lemon juice, fresh coriander & fresh cream, stir well.
Your delicious restaurant style paneer kolhapuri is ready.

#YFL #SanjyotKeer #paneerkolhapuri

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
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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
Paste 1:25
Puree 3:01
Final process 4:31
Plating 7:43
Outro 8:32

June 9, 2023