Ingredients:
OLIVE OIL | ऑलिव ऑइल 2 TBSP
ONION | प्याज़ 1 NO. (ROUGHLY CHOPPED)
GARLIC | लेहसुन 5-6 CLOVES (SLICED)
CELERY | सैलरी 2 STALKS (ROUGHLY CHOPPED)
HOT WATER | गरम पानी 1 LITRE
SALT | नमक TO TASTE
ALMOND | बादाम 18-20 NOS. (ROUGHLY CHOPPED)
BROCCOLI | ब्रोकोली 250 GRAMS
STOCK | स्टॉक AS REQUIRED
SALT | नमक TO TASTE
BLACK PEPPER POWDER | काली मिर्च का पाउडर TO TASTE
Method:
Set a deep pan over high, once it gets hot, add in the olive oil & let the oil heat up as well.
Further add onion, garlic & celery, stir well & cook over high flame for 2 minutes.
Add hot water along with salt & almonds, stir well & bring the water to a boil.
Once the water comes to a roaring boil, add the broccoli, cover & cook over high flame until the broccoli becomes soft & tender, then switch off the flame & strain the mixture using a sieve, make sure to reserve the stock, let the mixture & the stock cool down to temperature.
Once cooled, add the broccoli mixture into a mixer grinder jar along with stock & blend it into a semi thick fine puree.
Strain & add the puree into a deep pan & switch on the flame to high, stir well to check the consistency & add more stock as required, you can keep the consistency of the soup as per your preference.
Bring the soup to a simmer, then taste & add salt & black pepper according to your taste & stir well.
Your quick, delicious, healthy & vegan broccoli almond soup is ready.
#YFL #SanjyotKeer #broccolisoup
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Intro 0:00
Stock 00:57
Paste 3:06
Plating 5:00
Outro 5:37
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
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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
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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
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
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Intro 0:00
Paste 1:25
Puree 3:01
Final process 4:31
Plating 7:43
Outro 8:32
Ingredients:
Rava Idli
OIL | तेल 1 TBSP
MUSTARD SEEDS | राई 1 TSP
CHANA DAL | चना दाल 1 TSP
URAD DAL | उरद दाल 1 TSP
GINGER | अदरक 1 TSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NOS. (CHOPPED)
CASHEW | काजू 2 TBSP (ROUGHLY CHOPPED)
CURRY LEAVES | कड़ी पत्ता 10-12 NOS. (CHOPPED)
ASAFOETIDA | हींग 1/4 TSP
JADA RAVA | जाड़ा रवा 1 CUP
CURD | दही 1 CUP
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
SALT | नमक TO TASTE
WATER | पानी 1/3 CUP
WATER | पानी AS REQUIRED (TO ADJUST CONSISTENCY)
BAKING SODA | बेकिंग सोड़ा 1/2 TSP
Coconut Chutney
COCONUT | नारियल 1/2 CUP (PACKED)
ROASTED CHANA DAL | भुनी हुई चना दाल 1/2 CUP
FRESH CORIANDER | हरा धनिया A SMAL HANDFUL
MINT | पुदीना 12-15 LEAVES
TAMARIND | इमली A MARBLE SIZED BALL
GREEN CHILLI | हरी मिर्च 2 NOS.
BLACK PEPPER POWDER | काली मिर्च का पाउडर A PINCH
CUMIN SEEDS | जीरा 1/4 TSP
SALT | नमक TO TASTE
WATER | पानी AS REQUIRED
Tempering
OIL | तेल 1 TBSP
CHANA DAL | चना दाल 1/4 TSP
URAD DAL | उरद दाल 1/4 TSP
MUSTARD SEEDS | राई 1/4 TSP
CURRY LEAVES | कड़ी पत्ता 6-8 NOS.
RED CHILLI | लाल मिर्च 2-3 NOS.
Method:
• Set a pan over high flame & once it gets hot add in the oil.
• Further add mustard seeds, chana dal, urad dal, stir & cook them over low flame until they get slightly light golden brown.
• Then add ginger, green chilli, cashew,curry leaves & asafoetida, stir well & then add the semolina & cook it over medium low flame for 2-3 minutes.
• Further transfer the mixture into a bowl & cool it down completely.
• Once cooled, whisk the curd & add it into the semolina mixture, along with fresh coriander, salt & whisk well.
• Add water to adjust the consistency of the batter, keep the batter semi thin as the semolina absorbs a lot of water, cover & let the batter rest for 20-25 minutes.
• While the batter is resting you can make the chutney by adding coconut, roasted chana dal & all the ingredients into a mixer grinder jar, grind it into a fine chutney & transfer it into a bowl.
• To make the tempering set a pan over high heat, add oil once the pan gets hot & let the oil heat as well.
• Further add chana dal & urad dal, stir well & cook them briefly then add mustard seeds, curry leaves & red chillies, stir once & immediately pour the tadka over the chutney & mix well.
• Your coconut chutney is ready.
• After the batter has rested, check for it’s consistency & add water accordingly, it should just be like a normal idli batter.
• Further add the baking soda & a splash of water & mix really well, your rava idli batter is ready.
• Grease the idli trays, place the fried halved cashews into the mould then pour the batter into the moulds, fill 3/4th of the mould.
• Place the trays in the steamer, make sure that the steamer is ready before you place the trays, steam the idlis for 10 mins
• Once steamed you can check by inserting a toothpick, the toothpick should come out clean.
• Take the trays out from the steamer & let them cool down slightly for 2-3 minutes then demould the idlis.
• Your delicious, soft & spongy rava idlis are ready, serve them with the coconut chutney.
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Ingredients:
Makhani gravy
OIL | तेल 2 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1/4 TSP
BAY LEAF | तेज पत्ता 2 NOS.
CINNAMON | दालचीनी 1/2 INCH
GREEN CARDAMOM | हरी इलायची 3 NOS.
ONION | प्याज़ 1 MEDIUM SIZED. (SLICED)
TOMATO | टमाटर 6 MEDIUM SIZED (ROUGHLY CHOPPED)
CORIANDER STALK | धनिया के डंठल A SMALL HANDFUL
GARLIC | लेहसुन 8-10 CLOVES
GINGER | अदरक 1 INCH
GREEN CHILLI | हरी मिर्च 2-3 NOS.
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 4-5 NOS.
CASHEW | काजू 1/4 CUP
KASURI METHI | कसूरी मेथी 1 TSP
POWDERED SPICES
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
SALT | नमक TO TASTE
BUTTER | मक्खन 2 TBSP
HOT WATER | गरम पानी AS REQUIRED
Tossing Veggies
OIL | तेल 1 TBSP
CUMIN SEEDS | जीरा A PINCH
CAULIFLOWER | फूल गोभी 1/2 SMALL SIZED. (FLORETS)
CARROT | गाजर 1 LARGE. (DICED)
SALT | नमक A PINCH
HOT WATER | गरम पानी A SPLASH
FRENCH BEANS | फ्रेंच बीन्स 12-15 (DICED)
GREEN PEAS | मटर 1/2 CUP
CAPSICUM | शिमला मिर्च 1 LARGE. (DICED)
WATER | पानी AS REQUIRED
Final Cooking
OIL | तेल 1 TBSP
BUTTER | मक्खन 1 TBSP
GINGER | अदरक 1 TSP (CHOPPED)
GARLIC | लेहसुन 2 TSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NOS. (SLICED)
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/4 TSP
WATER | नमक AS REQUIRED
HONEY | शहद 1 TSP
FRESH CREAM | फ्रेश क्रीम 3-4 TBSP
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
GARMA MASALA | गरम मसाला A PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
BUTTER | मक्खन 1 TBSP
Method:
To make the makhani gravy set a deep pan over high flame & once it gets hot, add in the oil & let it get hot as well.
Further add all the whole spices & onions, stir & cook for a minute over high flame & then add tomatoes, coriander stalk & all the remaining ingredients of the makhani gravy then stir well & cook over high flame for a minute or two.
Then add hot water till the surface of the tomatoes then cover & cook over low flame for 15-20 minutes.
While the makhani gravy is cooking, set a pan or a wok over high heat on the side to toss the veggies & once the pan gets hot add oil & then add the cumin seeds & let them crackle.
Further add cauliflower, carrot & stir once, then add salt & a splash of hot water then cover & cook for 2-3 minutes over medium flame.
Once cauliflower & carrot are cooked add french beans, green peas & capsicum, cook all the veggies over high flame briefly then transfer all the veggies into a bowl & keep them aside.
Now check the makhani gravy, the tomatoes should become mushy & cooked all the way through, switch off the flame & cool down the mixture completely.
Transfer the makhani mixture into a mixer grinder jar, add water as required & grind it into a fine paste.
For the final cooking, set a kadhai or a wok over high flame then add oil & butter.
Once the oil gets hot add ginger, garlic & green chilli, stir & cook for a minute.
Further lower the flame & add kashmiri red chilli powder & strain the makhani paste into the wok/kadhai using a sieve, make sure you add some water into the jar & transfer all the remaining gravy, stir well & cook the makhani gravy for 4-5 minutes.
Further add the cooked veggies, stir well & cook the veggies in the gravy for 3-4 minutes, then taste & adjust the salt & sweetness according to your preference, I just add a teaspoon of honey, you can add more or less & can also substitute it with sugar.
Lastly add fresh cream, roasted kasuri methi powder, garam masala, fresh coriander & some more butter & stir well.
Your delicious restaurant stlye veg makhanwala is ready.
#YFL #SanjyotKeer #Vegmakhanwala
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Intro 0:00
Makhani Gravy 1:01
Tossing veggies 3:16
Final cooking 4:31
Plating 7:11
Outro 8:07
Ingredients:
BASMATI RICE | बासमती चावल 2 CUPS
WATER | पानी AS REQUIRED
OIL | तेल 1 TBSP
GHEE | घी 2 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1/2 TSP
GREEN CARDAMOM | हरी इलायची 3 NOS.
BLACK CARDAMOM | बड़ी इलायची 1 NO.
CINNAMON | दालचीनी 1 INCH
CLOVES | लौंग 4-5 NOS.
BLACK PEPPERCORNS | साबुत काली मिर्च 4-5 NOS.
BAY LEAF | तेज पत्ता 2 NOS.
ONION | प्याज़ 2 NOS. (SLICED)
GINGER GARLIC GREEN CHILLI PASTE | अदरक लेहसुन और मिर्च की पेस्ट 2 TBSP
TOMATO | टमाटर 1 NO. (SLICED)
SALT | नमक TO TASTE
HOT WATER | गरम पानी A SPLASH
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
KASHMIRI RED CHILLI POWDER | कहस्मीरी लाल मिर्च पाउडर 2 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
HOT WATER | गरम पानी A SPLASH
CURD | दही 3/4 CUP
BIRIYANI MASALA | बिरयानी मसाला 1 TBSP
POTATO | आलू 2 NOS. (DICED)
CARROT | गाजर 1 NO. (DICED)
FRENCH BEANS | फ्रेंच बीन्स 1/2 CUP (CHOPPED)
GREEN PEAS | हरे मटर 1/3 CUP
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL (CHOPPED)
MINT | पुदीना 2 TBSP (CHOPPED)
SALT | नमक AS REQUIRED
WATER | पानी 4 CUPS
Method:
Add the basmati rice in a large bowl & wash it well with water until it runs clear, then add fresh water & let the rice soak for 30-45 minutes.
To make the masala for the pulao set a flat bottomed vessel over high heat & add oil & ghee, let the oil get hot then add all the whole spices along with onions, stir well & cook over medium high flame until the onions turn light golden brown.
Further add ginger garlic green chilli paste, tomato & salt, stir well & cook over high flame for 2-3 minutes, you can add a splash of hot water if the masala gets too dry.
Once the tomatoes have cooked, lower the flame & add in all the powdered spices, stir well & immediately add a splash of hot water & cook over medium flame for 1-2 minutes.
Further add biryani masala to the curd & whisk it well so that no lumps remain & then add the curd into the masala, stir well & cook for a minute.
Then add potato, carrot, french beans, green peas, fresh coriander & mint, stir well & cook until the potatoes are half cooked.
Once the potatoes are half cooked, taste the masala & adjust the salt & spiciness, it should taste slightly saltier & spicier than usual to balance the flavours after the rice is added.
Further discard the water in which the rice was soaked & add the soaked rice to the vessel along with fresh water & stir very gently & bring it to a simmer.
Once the pulao comes to a simmer, cover the vessel with a lid & cook the pulao over medium low flame for 10 minutes.
Once cooked for 10 minutes, remove the lid & check the pulao by inserting a spatula from the side to see if there’s water, if the water has dried completely then switch off the flame or else cook the pulao for 2-3 minutes more.
Once cooked let the pulao rest for 5-10 minute before serving, then serve it by mixing the pulao from the sides & not the middle.
Your delicious veg pulao is ready, accompany it with some fresh raita & papad.
#YFL #SanjyotKeer #vegpulao
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Intro 0:00
Rice Soaking 0:43
Cooking Process 1:17
Plating 7:33
Outro 8:24
Ingredients:
CURD | दही 1 KG
MANGO | आम 4 NOS. (1 KG APPROXIMATELY)
SUGAR | शक्कर 6 TBSP
Method:
Set a large sieve over a stock pot or any other deep vessel, then place a muslin cloth over it & transfer the curd into the cloth,
Lift the muslin cloth & squeeze it gently & let the excess water drip off, then twist the cloth & place it in the sieve & keep some weight on the curd.
Place this setup in the fridge & let it rest overnight, preferably for 12-15 hours.
To make the mango concentrate, cut the mangoes & collect the mango flesh in a bowl.
Transfer the mangoes into a mixer grinder jar & grind it into a fine paste.
Set a pan over medium flame & add the mango pulp along with the sugar, stir well & cook until the mango pulp thickens & reaches a slightly runny jam kind of a consistency, this process will take upto 20 minutes, make sure you keep stirring it frequently.
Once cooked switch off the flame, transfer the mango concentrate into a bowl & cool it down completely.
Once rested take out the hung curd & transfer it into a sieve & strain it into a bowl.
Further whisk the hung curd for 3-4 minutes, then add the cooled down mango concentrate & mix well, add the concentrate in 3 batches.
Your delicious & rich amrakhand is ready, serve it chilled, you can garnish it with mango cubes, pistachio & dry rose petals
#YFL #SanjyotKeer #amrakhand
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Intro 0:00
Hung curd 0:54
Aam process 3:01
Final process 6:20
Plating 8:47
Outro 9:31
Ingredients:
CURD | दही 3 CUPS
CAPSICUM | शिमला मिर्च 1/2
RED BELL PEPPER | लाल शिमला मिर्च 1/2
YELLOW BELL PEPPER | पीली शिमला मिर्च 1/2
CARROT | गाजर 1/2
GREEN CHILLI | हरी मिर्च 2 NO.
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 1 TSP
POWDERED SUGAR | पीसी हुई शक्कर 1/2 TBSP
SALT | नमक TO TASTE
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
FRESH CORIANDER | हरा धनिया R 1 TBSP (CHOPPED)
MINT | पुदीना 1 TBSP (CHOPPED)
SANDWICH BREAD | सैंडविच ब्रेड AS REQUIRED
WATER | पानी
Method:
To make hung curd, place a sieve over a large vessel & then place a muslin cloth over it & transfer the curd in the muslin cloth then lift it up & twist the cloth & let the water drip out.
Further place the cloth in the sieve & place some weight on the curd & let it rest for 1.5-2 hours.
After the rest you’ll see that all the water has squeezed out & your hung curd is ready.
Transfer the hung curd into a large bowl & add capsicum, bell peppers & all the remaining ingredients of the filling & mix everything well, your filling is ready.
Take sandwich bread slices as required & trim the sides.
To shape the sholay take any plastic sheet & place it on a flat surface then take a slice of the bread & wet it slightly using water.
Place the bread slice on the plastic sheet then flatten out the bread using your fingers, then place a spoonful of the filling & place it on the corner of the bread, further roll it towards the opposite corner then wrap the entire rolled bread with the plastic sheet & press the sides while pushing the filling towards the centre, it should look like a toffee, your shaped dahi ke sholay is ready to be fried, shape the rest similarly.
Heat oil until it gets moderately hot (170 C), then carefully drop the shaped bread into the oil & fry over medium high heat until golden brown & crisp.
Once fried transfer them into a sieve so that all the oil drips off.
Your delicious dahi ke sholay are ready.
#YFL #SanjyotKeer
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