Category: Videos

Full written recipe for Aam Ki Launji

Prep time: 10-15 minutes
Cooking time: 20-25 minutes
Serves: 1kg

Ingredients:
RAW MANGO | कच्ची कैरी 3 NOS. (500 GRAMS)
OIL | तेल 2 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1 TBSP
CAROM SEEDS | अजवाइन 1/2 TSP
FENNEL SEEDS | सौंफ 1 TSP
ONION SEEDS | कलोंजी 1 TSP
ASAFOETIDA | हींग 1 TSP
MUSTARD SEEDS | राई 1 TSP
FENUGREEK SEEDS | मेथी के बीज 1/2 TSP
WATER | पानी 1 CUP
SALT | नमक 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TSP
GARAM MASALA | गरम मसाला A PINCH (OPTIONAL)
JAGGERY | गुड़ 1 CUP (200 GRAMS)
SALT | नमक IF REQUIRED
BLACK SALT | काला नमक 1/4 TSP
CHAAT MASALA | चाट मसाला 1/4 TSP
Method:
Peel the skin of the raw mango. Further cut into thick strips.
Set a wok on medium heat, heat oil and ad cumin seeds along with all the remaining whole spices, stir for few seconds and add raw mangoes, mix it well and cook for 1-2 minutes.
Further add water, salt, kashmiri red chilli powder & garam masala, stir well then cover & cook over medium low flame for 2-3 minutes, the raw mangoes will soften slightly.
Add jaggery, stir well & then increase the flame to melt all the jaggery & then continue to cook it for 5-6 minutes until it thickens up slightly.
Once cooked & thickened slightly, taste & adjust the salt, then add black salt & chaat masala, stir well & then switch off the flame.
Cool down and serve as a condiment with your favourite paratha or meal.
Store it in a well sterilized glass and refrigerate it for months.

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Intro 0:00
Aam ki launji 1:00
Plating 4:46
Outro 5:31

Meethe Chawal

Prep time: 10 minutes (excluding soaking time)
Cooking time: 15-20 minutes
Serves: 5-6 people

Ingredients:
SELLA BASMATI RICE | सैला बासमती चावल 2 CUPS
WATER | पानी AS REQUIRED
GHEE | घी 2-3 TBSP
WHOLE SPICES
CLOVES | लौंग 3-4 NOS.
GREEN CARDAMOM | हरी इलायची 3 NOS.
CINNAMON STICK | दालचीनी 1 INCH
BLACK PEPPERCORNS | साबुत काली मिर्च 3-4 NOS.
FRESH COCONUT | नारियल 8-10 SLICES
ALMONDS | बादाम 8-10 NOS.
CASHEW | काजू 8-10 NOS.
RAISINS | किशमिश 1 TBSP
WATER | पानी 2.5 CUPS
SALT | नमक A PINCH
SUGAR | शक्कर 2 CUPS
SAFFRON | केसर A FEW STRANDS
ORGANIC FOOD COLOUR | ऑर्गेनिक फूड कलर (OPTIONAL)
Method:
Add the rice in a bowl and wash it well until the water turns clear then let it soak for 30 minutes in fresh water.
Once soaked, discard the water & set the soaked rice aside while you do the further process.
Set a cooker over high heat & once it gets hot add in the ghee, once the ghee gets hot add all the whole spices along with fresh coconut slices, nuts & raisins, stir well & roast for 2-3 minutes.
Further add in the soaked rice, stir well & cook the rice in the ghee for 2-3 minutes over low flame.
Add water, salt along with sugar, saffron strands & organic food colour, stir well & cook until the sugar dissolves.
Further put the lid on & cook over high high flame for 1 whistle, then lower the flame & cook for 10-12 minutes over extremely low flame, make sure that it doesn’t whistle.
Once cooked, switch off the flame & let the cooker de-pressurize naturally.
After the cooker has de-pressurized, open the lid then partially cover the cooker & let it rest for 15-20 minutes, the grains of rice will soak up all the remaining sugar syrup.
Once rested, your meethe chawal is ready, stir well & serve with some fried nuts on top.

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Intro 0:00
Rice Soaking 0:56
Cooking process 1:53
Plating 5:44
Outro 6:19

Butter Chicken: https://youtu.be/RKNogWbAivY
Paneer Tikka Masala: https://youtu.be/fohA4X5pYSg
Paneer do Pyaza: https://youtu.be/jwk6G_-FZKM
Veg Diwani Handi: https://youtu.be/DT8ImRc72-w

Full written recipe for Laccha Paratha

Prep time: 15 minutes (excluding dough resting time)
Cooking time: 3-4 minutes
Serves: 8-9 parathas

Ingredients:
WHEAT FLOUR | गेहूं का आटा 500 GRAMS
SALT | नमक A PINCH
CAROM SEEDS | अजवाइन A PINCH
WATER | पानी 420 ML (APPROXIMATELY)
OIL | तेल 2 TSP
GHEE | घी AS REQUIRED (MELTED)
WHEAT FLOUR | गेहूं का आटा AS REQUIRED
GHEE | घी AS REQUIRED (FOR COOKING)
WATER | पानी
Method:
To make the dough, add the flour and salt in a mixing bowl, mix and add water gradually as required to knead a semi soft dough, once all the dry flour combines transfer the dough onto the kitchen platform & knead it until smooth & soft.
Further add add oil and knead until the oil gets incorporated, then form it into a doughball, place it in a bowl & drizzle some oil & cover it with a damp cloth, let the dough rest for at least 1 hour.
Once the dough is rested, divide in equal size dough balls & place them on a tray or a plate, cover them with a damp cloth while you are shaping the parathas.
Shaping Method 1
Take a dough & coat it with dry flour, place it on a platform & roll it out into a thin chapati using a rolling pin, then spread some melted ghee on the chapati & dust dry wheat flour, then roll the thin chapati from one end to the other to make a long rolled cylinder, then again roll the rolled strip from one end to the other & tuck the last bit under.
Shaping Method 2
Coat the doughball with dry flour & roll it out into a thin chapati, try to make this one as circular as possible, then apply melted ghee & dust dry flour on it.
Then make a single slit from the centre of the chapati to the edge, then lift the roll the slit end to make a cone.
Once you have formed the cone, flatten it out to make a layered doughball.
Shaping method 3
Take the dough ball & roll into thin chapati, evenly spread melted ghee over the chapati & dust dry flour over the chapati, fold the chapati while making the pleats, roll the dough and tuck inwards to seal properly & form a layered doughball.
Tawa Cooking
Set a tawa over high heat & heat it well, then place the rolled paratha on the tawa & cook until brown spots start to appear, flip & cook from the other side similarly without adding any oil/ghee.
Once there are even brown spots on both sides then add ghee as required & cook the paratha until crisp & golden brown from both sides.
Your tawa laccha paratha is ready, serve it with gravies/curries with some butter & chaat masala on the top.
Tandoor Method (on tawa)
Set an iron tawa with handle, on high heat, and let it heat well, make sure not to use non-stick tawa, once the tawa is hot enough, apply water on the back of the paratha and stick the paratha over the tawa, stick with your finger tips to ensure it sticks well, cook for a minute on high flame, further flip the tawa and cook the paratha facing on the direct flame. adjust the angle of the tawa while cooking the paratha. Cook until its crisp and golden brown in colour, make sure its cooked well.
Remove the paratha with a spatula & serve hot with your favourite dish.

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Intro 0:00
Dough 0:58
Method 1 3:21
Method 2 4:58
Method 3 6:04
Tawa Laccha Paratha 7:59
Tandoor Laccha Paratha 11:33
Plating 13:06
Outro 13:40

Full written recipe for Gujarati Khichdi Kadhi

Prep time: 10-15 minutes
Cooking time: 35-40 minutes (including soaking time)
Serves: 3-4 people

Kadhi
Ingredients:
SOUR CURD | खट्टा दही 1 CUP
GRAM FLOUR | बेसन 1/4 CUP
GINGER CHILLI PASTE | अदरक मिर्च की पेस्ट OF 2 INCH GINGER & 2 GREEN CHILLIES
SALT | नमक TO TASTE
WATER | पानी 3 CUPS
GHEE | घी 2 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1/2 TSP
MUSTARD SEEDS | राई 1/4 TSP
CINNAMON | दालचीनी 1 INCH
CLOVES | लौंग 2-3 NOS.
RED CHILLI | लाल मिर्च 2-3 NOS.
ASAFOETIDA | हींग 1/4 TSP
CURRY LEAVES | कड़ी पत्ता 8-10
METHI SEEDS | मेथी के बीज 1/4 TSP
JAGGERY | गुड़ 1 TBSP
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
Method:
Add the sour curd, gram flour, ginger chilli paste & salt into a large bowl & whisk well to make a smooth paste, then add the water & whisk well again to make a liquidy batter.
Further add the batter into a stock pot, switch on the flame to high & bring the kadhi over a boil while stirring at regular intervals.
Once the kadhi comes to a boil, lower the flame & let it simmer, meanwhile set a small tadka pan over high heat on the side & add ghee into it, once the ghee gets hot add in the whole spices along with red chilli, asfoetida, curry leaves & methi seeds.
Pour the tadka on the kadhi & cover it immediately, keep it covered for 30 seconds & then remove the lid, stir well & add jaggery, stir again & cook the kadhi for 2-3 minutes.
Further taste & adjust the salt & jaggery as per your preference then cover & cook the kadhi for 4-5 minutes over low heat.
Once cooked, remove the lid & finally add freshly chopped coriander & stir well.
Your delicious sweet & sour gujarati kadhi is ready.

Khichdi
Ingredients:
RICE | चावल 1/2 CUP (KOLUM)
GREEN MOONG DAL | हरी मूंग दाल 1/2 CUP
GHEE | घी 1 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
ASAFOETIDA | हींग 1/4 TSP
WATER | पनी 4 CUPS
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
Method:
Add the rice & dal into a bowl & wash them well until the water turns clear, then add fresh water & let the rice & dal soak for 20-25 minutes, you can cook the kadhi while they are soaking.
Once soaked, discard the water.
Set a pressure cooker over high heat & once it gets hot, add in the ghee & once the ghee gets hot add the cumin seeds & asafoetida, let the cumin seeds crackle & then add the soaked rice & dal.
Stir well & cook the rice & dal for 1-2 minutes, then add water along with salt & turmeric powder, stir well & bring it to a boil.
Further place the lid & pressure cook the khichdi for 4 whistles over medium high flame then switch off the flame & let the cooker de-pressurize naturally.
Once de-pressurized, remove the lid & give the khichdi a nice stir, you can add more hot water & cook it further for a few minutes until the desired consistency is achieved or if you like it a bit thicker then you can add only 3-3.5 cups of water.
Your gujarati khichdi is ready, serve it hot alon with hot kadhi, papad & pickle & make sure to top it up with ghee.

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Chaapters
Intro 0:00
Rice & Dal Soaking 1:19
Kadhi 2:26
Khichdi 5:58
Plating 7:51
Outro 9:36

Full written recipe for Paneer 65

Prep time: 10-15 minutes
Cooking time: 15-20 minutes
Serves: 4-5 people

Ingredients:
Ginger garlic chilli paste
GARLIC | लेहसुन 4-5 CLOVES
GINGER | अदरक 2 INCH
GREEN CHILLI | हरी मिर्च 3 NOS.
WATER | पानी AS REQUIRED
Batter
RICE FLOUR | चावल का आटा 1/2 CUP
CORN FLOUR | कॉर्न फ्लोर 1/4 CUP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
GARAM MASALA | गरम मसाला 1/2 TSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
BLACK PEPPERCORNS | साबुत काली मिर्च 1/4 TSP (FRESHLY CRUSHED)
SALT | नमक TO TASTE
GINGER GARLIC GREEN CHILLI PASTE | अदरक लेहसुन और मिर्च की पेस्ट
CURRY LEAVES | कड़ी पत्ता 20-25 NOS. (CHOPPED)
CURD | dahi 4 TBSP (WHISKED)
HOT OIL | garam तेल 2 TBSP
WATER | पनी AS REQUIRED (ADDED GRADUALLY)
Paneer coating & Frying
PANEER | पनीर 500 GRAMS (CUBED)
CORN FLOUR | कॉर्न फ्लोर 1 TBSP
Tempering
OIL | तेल 2-3 TBSP
GARLIC | लहसुन 2-3 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 3-4 NOS. (CHOPPED)
CURRY LEAVES | कड़ी पत्ता 4-5 SPRIGS
BLACK PEPPERCORNS | साबुत काली मिर्च A PINCH (CRUSHED)
SALT | नमक A PINCH
Method:
Add the garlic, ginger & green chilli along with a splash of water & grind it into a fine paste.
To make the batter add the rice flour, corn flour, kashmiri red chilli powder & all the remaining ingredients of the batter then gradually add water as required & whisk continuously to make a thick batter.
Add a tablespoon of corn flour on the cubed paneer & coat it by mixing it gently.
Further add the paneer to the batter & coat it the batter nicely.
To fry the paneer heat oil upto 170 C (moderately hot) then carefully drop the coated paneer into the hot oil & fry it over medium high flame until light golden brown.
Further remove the paneer from the oil & transfer it into a sieve, let the paneer rest for 5-10 & heat the oil slightly more.
Once rested, flash fry the paneer until it turns golden brown & crips, then transfer it into a sieve again.
Set a wok over high heat & once it gets hot, add in the oil & let it get hot as well.
Further add garlic, green chilli, curry leaves, stir & cook over high flame for 1-2 minutes then add the fried paneer, crushed black peppercorns & salt, toss well.
Your Paneer 65 is ready.

#YFL #SanjyotKeer #paneer65

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Chapters
Intro 0:00
Batter 0:43
Paneer Coating & Frying 1:52
Tempering 4:12
Plating 4:49
Outro 5:12

Full written recipe Ragda Puri & Ragda Chaat

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

Ragda
Ingredients:
WHITE VATANA | सफेद मटर 1.5 CUPS
POTATO | आलू 4 NOS. (QUARTERS)
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
GREEN CHILLI | हरी मिर्च 1 NO. (SLIT)
WATER | पानी AS REQUIRED
SALT | नमक IF REQUIRED
Method:
Wash & soak the white vatana (peas) for 5-6 hours at least, then discard the water & add the soaked peas into a pressure cooker along with the potatoes, salt, turmeric powder, green chilli & water as required, the water should reach till the surface of the potatoes.
Pressure cook the peas & potatoes for 4-5 whistles over medium high flame then switch off the flame & let the cooker de-pressurize naturally.
Once de-pressurized, remove the lid & mash the potatoes using a potato masher.
Further switch on the flame & cook over high flame for 3-4 minutes until the ragda thickens up.
Once the ragda thickens up, taste & adjust the salt as per your taste.
Your ragda is ready.

Green Chutney
Ingredients:
FRESH CORIANDER | हरा धनिया 1 CUP
MINT | पुदीना 1/2 CUP
GREEN CHILLI | हरी मिर्च 8-10 NOS.
GINGER | अदरक 1 INCH
BLACK SALT | काला नमक 1/2 TSP
SALT | नमक TO TASTE
ICE CUBE | बर्फ 1 NO.
WATER | पानी AS REQUIRED
Method:
In a mixer grinder jar add the fresh coriander along with the remaining ingredients & grind it into a fine paste.
Your green chutney is ready.
Red Chutney
Ingredients:
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 8-10 NOS. (DESEEDED & SOAKED)
GARLIC | लेहसुन 10-15 CLOVES
GREEN CHILLI | हरी मिर्च 2 NOS.
SALT | नमक TO TASTE
BLACK SALT | काला नमक A PINCH
WATER | पानी AS REQUIRED
Method:
In a mixer grinder jar add in the soaked kashmiri red chillies along with the remaining ingredients & grind it into a fine paste.
Your red chutney is ready.

Ragda Puri Assembly:
PURI | पूरी
RAGDA | रगड़ा
CHAAT MASALA | चाट मसाला
GREEN CHUTNEY | हरी चटनी
RED CHUTNEY | लाल चटनी
MEETHI CHUTNEY | मीठी चटनी
ONION | प्याज़ (CHOPPED)
TOMATO | टमाटर (CHOPPED)
NYLON SEV | नायलॉन सेव
MASALA CHANA DAL | मसाला चना दाल
LEMON JUICE | नींबू का रस
CHAAT MASALA | चाट मसाला
FRESH CORIANDER | हरा धनिया

Ragda Tempering
Ingredients:
OIL | तेल 1 TBSP
CUMIN SEEDS | जीरा A PINCH
GREEN CHILLI | हरी मिर्च 2 NOS. (CRUSHED)
GINGER | अदरक 1 TSP (CHOPPED)
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1/2 TSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
HOT WATER | गरम पानी AS REQUIRED
RAGDA | रगड़ा
FRESH CORIANDER | हरा धनिया AS REQUIRED (CHOPPED)
Method:
To temper the ragda for ragda chaat, set a pan over high flame & add the oil once the pan get hot.
Further add cumin seeds, crushed green chilli, ginge, stir well & cook for 30 seconds.
Then lower the flame & add all the powdered spices along with a splash of hot water, stir & cook the masalas over high flame for a minute.
Finally add the ragda & fresh coriander & stir well.
Your tadke waala ragda for ragda chaat is ready.
Ragda Chaat Assembly:
RAGDA | रगड़ा
CHAAT MASALA | चाट मसाला
BLACK SALT | काला नमक
GREEN CHUTNEY | हरी चटनी
RED CHUTNEY | लाल चटनी
MEETHI CHUTNEY | मीठी चटनी
ONION | प्याज़ (CHOPPED)
TOMATO | टमाटर (CHOPPED)
NYLON SEV | नायलॉन
ALOO BHUJIA | आलू भुजिया
MASALA CHANA DAL | मसाला चना W
PURI | पूरी (CRUSHED)
FRESH CORIANDER | हरा धनिया (CHOPPED)
LEMON JUICE | नींबू का रस

#YFL #SanjyotKeer #ragdapurirecipe

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Chapters
Intro 0:00
Ragda 1:09
Green Chutney 4:09
Red Chutney 4:41
Ragda Puri 6:01
Ragda Tempering 7:26
Ragda Chaat 8:04
Outro 9:05