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  • Pav Bhaji Roll & Aloo Roll | Healthy Tiffin Roll | आसान रोल्स की रेसिपी | Chef Sanjyot Keer

    Pav Bhaji Roll & Aloo Roll | Healthy Tiffin Roll | आसान रोल्स की रेसिपी | Chef Sanjyot Keer

    Full written recipe for Aloo Tiffin Roll

    Prep time: 15-20 minutes
    Cooking: 15-20 minutes
    Serves: 3-4 people

    Aloo roll
    Ingredients:
    Filling
    CARROT | गाजर 1/2 NO.
    GREEN PEAS | हरे मटर 1/4 CUP (BOILED)
    CAULIFLOWER | फूलगोभी 1/4 CUP (BOILED)
    FRENCH BEANS | फ्रेंच बीन्स 1/4 CUP
    CAPSICUM | शिमला मिर्च 1/2 NO.
    OIL | तेल 1 TBSP
    CUMIN SEEDS | जीरा 1 TSP
    GREEN CHILLI | हरी मिर्च 1 NO. (OPTIONAL)
    GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 2 TSP
    ASAFOETIDA | हींग A PINCH
    SALT | नमक TO TASTE
    POTATO | आलू 4 MEDIUM SIZED (BOILED)
    POWDERED SPICES
    TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
    CORIANDER POWDER | धनिया पाउडर 1 TBSP
    GARAM MASALA | गरम मसाला 1/2 TSP
    FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
    LEMON JUICE | निंबू का रस 1 TSP
    Roll
    BUTTER | मक्खन 1 TBSP (SOFT)
    ROTI | रोटी 1 NO.
    KETCHUP | कैचअप AS REQUIRED
    RED CHILLI SAUCE | रेड चिली सॉस AS REQUIRED
    PROCESSED CHEESE | प्रोसेस्ड चीज़ AS REQUIRED (GRATED)
    FRANKIE MASALA | फ्रैंकी मसला A PINCH
    Method:
    Add the carrot, green peas, cauliflower, french beans & capsicum in a chopper & chop them coarsely.
    To cook the filling, set a pan over high flame, add oil into it & once the oil gets hot add cumin seeds, green chilli, ginger garlic paste & asafoetida, stir well & cook the ginger garlic paste for a few seconds.
    Further add the chopped veggies along with salt, then stir & cook the veggies for 2-3 minutes over high flame.
    Then add the boiled potatoes into the pan by mashing them roughly with your hands along with all the powdered spices, fresh coriander & lemon juice, mash & mix everything using a potato masher & cook the filling for 2-3 more minutes.
    Further taste & adjust the seasoning accordingly, your aloo filling is ready, transfer it into a bowl & cool it down.
    To make the roll, take a large portion of the filling & shape it into a long patty, then add butter into a pan & cook the patty from both the sides until it gets a light golden-brown crust, your aloo patty is ready.
    In the same pan add the roti & cook it briefly from both the sides.
    Then apply some ketchup & red chilli sauce, place the patty & grate some processed cheese then sprinkle some frankie masala, roll & wrap it in a butter paper.
    Your aloo tiffin roll is ready.

    Pav bhaji flavoured aloo roll
    Ingredients:
    Filling
    OIL | तेल 1 TBSP
    CUMIN SEEDS | जीरा 1/2 TSP
    TOMATO | टमाटर 1 NO. (CHOPPED)
    BEETROOT | चुकुंदर 1 TBSP (GRATED)
    POTATO | आलू 4 MEDIUM SIZED (BOILED)
    SALT | नमक TO TASTE
    POWDERED SPICES
    TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
    KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
    CORIANDER POWDER | धनिया पाउडर 1 TSP
    PAV BHAJI MASALA | पाव भाजी मसाला 1 TBSP
    LEMON JUICE | निंबू का रस 1 TSP
    GARLIC PASTE | लेहसुन कि पेस्ट 1 TBSP
    KETCHUP | कैचअप 1 TSP
    BUTTER | मक्खन 1 TBSP
    FRESH CORIANDER | हरा धनिया A SMALL HANDFUL
    Roll
    KETCHUP | कैचअप AS REQUIRED
    RED CHILLI SAUCE | रेड चिली सॉस AS REQUIRED
    PROCESSED CHEESE | प्रोसेस्ड चीजे AS REQUIRED (GRATED)
    FRANKIE MASALA | फ्रैंकी मसाला A PINCH
    Method:
    Prep the veggies in the same way as the aloo roll, then add oil into a hot pan, once the oil gets hot add the cumin seeds along with the chopped veggies, tomato, beetroot & all the remaining ingredients of the filling.
    Mash & mix everything using a potato masher & cook the filling for 2-3 minutes or until the moisture evaporates.
    Finally add the butter & fresh coriander, stir well & your pav bhaji flavoured filling is ready.
    Prep the roti in the same way & apply some ketchup & red chilli sauce on the roti, further place a large spoonful of the filling on the roti, grate some cheese & sprinkle frankie masala, roll & wrap it in a butter paper.
    Your pav bhaji flavoured aloo tiffin roll is ready.

    Frankie masala link: https://youtu.be/lnpY75jTJeU

    #YFL #SanjyotKeer #alooroll

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    Intro 0:00
    Aloo roll filling 1:11
    Aloo roll preparation 3:04
    Aloo roll plating 4:09
    Pav bhaji roll filling 5:08
    Pav bhaji preparation 6:09
    Pav bhaji plating 6:37
    Outro 6:42

  • Malvani Chicken Curry | स्वादिष्ट मालवणी गावरान चिकन | Chef Sanjyot Keer

    Malvani Chicken Curry | स्वादिष्ट मालवणी गावरान चिकन | Chef Sanjyot Keer

    Full written recipe for Malvani Chicken Curry

    Prep time: 15-20 minutes
    Cooking time: 1hr 15-20 minutes (desi chicken), 40 -45 minutes (broiler chicken)
    Serves: 7-8 people

    Ingredients:
    Hirva Vaatan
    FRESH CORIANDER | हरा धनिया A HANDFUL
    GREEN CHILLI | हरी मिर्च 4-5 NOS.
    GINGER | अदरक 2 INCH
    GARLIC | लेहसुन 15 CLOVES
    WATER | पानी AS REQUIRED
    Marination
    CHICKEN | चिकन 2 KG (DESI)
    SALT | नमक TO TASTE
    TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
    MALVANI MASALA | मालवणी मसाला 3 TBSP
    HIRVA VAATAN
    LEMON JUICE | नींबू का रस 1 TBSP
    Wet Vaatan
    OIL | तेल 2 TBSP
    ONION | प्याज़ 3 MEDIUM SIZED. (SLICED)
    CORIANDER SEEDS | धनिया 1 TBSP
    BLACK PEPPERCORNS | साबुत काली मिर्च 1 TSP
    CLOVES | लौंग 3-4 NOS.
    CINNAMON | दालचीनी 1/2 INCH
    GARLIC | लेहसुन 12-15 CLOVES
    GINGER | अदरक 2 INCH
    COCONUT | नारियल 1.5 NO. (GRATED)
    WATER | पानी AS REQUIRED
    Curry
    OIL | तेल 5-6 TBSP
    ONION | प्याज़ 2 NOS. (CHOPPED)
    KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
    MALVANI MASALA | मालवणी मसाला 4-5 TBSP
    HOT WATER | गरम पानी AS REQUIRED
    SALT | नमक TO TATSE
    FRESH CORIANDER | हरा धनिया A LARGE HANDFUL
    Method:
    Add the fresh coriander, green chilli, ginger, garlic & water into a mixer grinder jar & grind into a fine paste, make sure you add very little water. Your green vaatan is ready.
    Add the chicken into a large bowl, I’m using desi chicken today you can use broiler chicken too, further add all the ingredients of the marinade & mix it well with the chicken, set it aside to marinate until you do the further process.
    To make the wet vaatan set a kadhai over high flame & add oil, once the oil gets hot add the onions & cook them over high flame briefly & then add coriander seeds, black peppercorns, cloves & cinnamon, stir & cook until the onions turn translucent.
    Once the onions turn translucent, add garlic, ginger & coconut, stir well & cook until the coconuts turns slightly golden brown, then transfer the onion & coconut into a bowl & cool them down completely.
    Then transfer it into a mixer grinder jar & grind it into a fine paste using very little water, your wet vaatan is ready.
    I’m cooking the chicken curry over a chulha today, you can follow the same steps & cook the curry over a stove.
    Set the handi over the flame & add the oil, once the oil heats up, add in the onions & cook them until they turn light golden brown.
    Once the onions turn light golden brown, add kashmiri red chilli powder, malvani masala & a splash of hot water, stir & cook the spices for 2-3 minutes (make sure you lower the flame before adding the spices).
    Further add the wet vaatan you prepared earlier & stir well, cook the vaatan while stirring frequently until the oil separates, if the masala becomes too dry while cooking it then add hot water as required & continue to cook the masala.
    Once you have cooked the masala, add in the marinated chicken along with salt to taste, stir well & cook the chicken over high flame then add hot water & stir well, further partially cover the vessel with a lid & cook until the chicken is done.
    Since I have used desi chicken, it will take about 45 minutes to an hour to cook fully, if you are using broiler chicken then it should cook in about 20-25 minutes.
    Remove the lid after long intervals & stir the chicken, is you want the curry to be thickn then add less water initially & if you want it to be thinner then add more water.
    Once the chicken is cooked & the oil comes floating on the top, taste & adjust the seasoning accordingly then add freshly chopped coriander & stir well.
    Your malvani chicken curry is ready, serve it hot with bhakris & rice.

    #YFL #SanjyotKeer #chickenrecipe

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    Intro 0:00
    Marination 0:56
    Wet vatan 2:36
    Final cooking 5:00
    Plating 8:33
    Outro 10:08

  • Malvani Masala Recipe | मालवणी मसाला बनाने का तरीका | Chef Sanjyot Keer

    Malvani Masala Recipe | मालवणी मसाला बनाने का तरीका | Chef Sanjyot Keer

    Full written recipe Malvani Masala

    Prep time: 10-15 minutes
    Cooking time: 20-25 minutes (excluding drying chillies time)
    Serves: 600 grams of masala

    Ingredients:
    BYADGI CHILLI | बयादगी मिर्च 300 GRAMS
    SANKESHWARI CHILLI | संकेशवरी मिर्च 50 GRAMS
    PANDI CHILLI | पांडी मिर्च 50 GRAMS
    CORIANDER SEEDS | धनिया 80 GRAMS
    CUMIN SEEDS | जीरा 15 GRAMS
    CARAWAY SEEDS | शाह जीरा 10 GRAMS
    FENNEL SEEDS | सौंफ 20 GRAMS
    MUSTARD SEEDS | राई 10 GRAMS
    POPPY SEEDS | खस खस 20 GRAMS
    BLACK PEPPERCORNS | साबुत काली मिर्च 20 GRAMS
    CLOVES | लौंग 8 GRAMS
    NAGKESAR | नागकेसर 8 GRAMS
    KABAB CHINI | कबाब चीनी 5 GRAMS
    STAR ANISE | चकरी फूल 5 GRAMS
    TRIPHALA | त्रिफला 5 GRAMS
    BLACK CARDAMOM | बड़ी इलाइची 3 NOS.
    GREEN CARDAMOM | हरी इलायची 12-15 NOS.
    MACE | जावित्री 8 GRAMS
    WILD MACE | मायापत्री 5 GRAMS
    STONE FLOWER | पत्थर के फूल 3 GRAMS
    CINNAMON STICK | दालचीनी 5 GRAMS
    NUTMEG | जायफल 1 NO. (CRUSHED)
    TURMERIC | हल्दी 10 GRAMS (CRUSHED)
    ASAFOETIDA | हींग 3 GRAMS (CRUSHED)
    BAY LEAF | तेज पत्ता 10 NOS.
    FENUGREEK SEEDS | मेथी के बीज 3 GRAMS
    Method:
    To make malvani masala you will need to first dry the red chillies under direct sunlight for 2-3 days until they become completely dry & crisp, you can also dry roast the chillies in a large kadhai.
    You can also dry the chillies in an oven at 100 C for 25 minutes, I always dry the chillies in the oven.
    Once the chillies become dry & crisp, break the stalk off the chillies & transfer them into a mixer grinder & grind it into a fine powder.
    Transfer the chilli powder into a large bowl.
    To toast the whole spices set a kadhai over high flame & heat it really well, once the kadhai gets hot lower the flame & add coriander seeds, cumin seeds, caraway seeds, fennel seeds, mustard seeds & poppy seeds, mix well & dry roast the spices until they become fragrant.
    Once the spices get fragrant transfer the spices into a bowl & set the kadhai back over the flame.
    Further add all the remaining whole spices in the kadhai & dry roast them while stirring them frequently until they become fragrant, then transfer the spices into the same bowl & cool them down completely.
    Transfer all the spices into a mixer grinder jar & grind them into a fine powder, then transfer it into a bowl.
    Further mix the garam masala & the chilli powder together then strain them into a large plate using a sieve.
    Your malvani masala is ready, transfer it into an airtight jar (preferably a glass jar), you can use the masala for upto a year if stored correctly.

    #YFL #SanjyotKeer #malvanimasala

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    Chapters
    00:00 Intro
    0:57 Red Chillies
    2:50 Whole spices
    5:23 Final mixing
    5:51 Outro

  • Dal Dhokli Recipe | Gujarati Special | स्स्वादिष्ट दाल ढोकली | Chef Sanjyot Keer

    Dal Dhokli Recipe | Gujarati Special | स्स्वादिष्ट दाल ढोकली | Chef Sanjyot Keer

    Full written recipe for Dal Dhokli

    Prep time: 10-15 minutes
    Cooking time: 30-35 minutes (excluding soaking time)
    Serves: 4-5 people

    Dal
    Ingredients:
    TOOR DAL | तूर दाल 1 CUP
    WATER | पानी 3 CUPS
    TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
    SALT | नमक TO TASTE
    PEANUTS | मूंगफली 2 TBSP
    GHEE | घी 2 TBSP
    CUMIN SEEDS | जीरा 1/2 TSP
    MUSTARD SEEDS | राई 1/2 TSP
    CLOVES | लौंग 3-4 NOS.
    CINNAMON | दालचीनी 1/2 INCH
    RED CHILLI | लाल मिर्च 2 NOS.
    FENUGREEK SEEDS | मेथी के बीज 1/2 TSP
    ASAFOETIDA | हींग 1/2 TSP
    CURRY LEAVES | कड़ी पत्ते 8-10 NOS.
    TOMATO | टमाटर 1 NO. (CHOPPED)
    GINGER CHILLI PASTE | अदरक और मिर्च की पेस्ट 1 TBSP
    SALT | नमक TO TASTE
    TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
    KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
    HOT WATER | गरम पानी AS REQUIRED
    JAGGERY | गुड़ 1 TBSP
    TAMARIND PULP | इमली का पल्प 1 TBSP
    Method:
    Wash the toor dal well & soak it in fresh water for 30 minutes to an hour.
    Once soaked, discard the water & add the dal into a pressure cooker & add water, turmeric powder & salt.
    Place a steel bowl over the dal in the cooker & add the peanuts into the bowl, put the cooker’s lid on & cook the dal over medium high flame for 2-3 whistles, then switch off the flame & let the cooker de-pressurize.
    Once de-pressurized open the lid, remove the peanuts & set them aside, then blend the dal using a blender, your boiled toor dal is ready.
    Now to temper the dal set a deep pan or a stock pot over high flame & once it gets hot add in the ghee & let the ghee heat as well.
    Once the ghee gets hot add the cumin seeds, mustard seeds, cloves, cinnamon, red chillies, fenugreek seeds, asafoetida, curry leaves, tomato, ginger chilli paste & salt to taste, stir & cook over high flame until the tomatoes get slightly mushy.
    Further add turmeric powder & kashmiri red chilli powder, stir quickly & add the boiled dal, stir well & add hot water to adjust the consistency of the dal, make sure to keep the dal a little watery at this stage as its going to simmer for a while you will be making the dhoklis.
    Add the boiled peanuts, jaggery & tamarind pulp, stir well & set the flame to medium low, let the dal simmer until you prepare the dhoklis.
    Dhokli
    Ingredients:
    WHEAT FLOUR | घेउं का आटा 1 CUP
    GRAM FLOUR | बेसन 1 TBSP
    SALT | नमक A PINCH
    ASAFOETIDA | हींग A PINCH
    CAROM SEEDS | अजवाइन 1/2 TSP (CRUSHED)
    TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
    KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
    OIL | तेल 2 TSP
    WATER | पानी AS REQUIRED
    Method:
    In a large bowl add all the dry ingredients along with the oil & mix everything well.
    Further add water as required to make a semi-soft dough, the dough should be of the same stiffness as a puri/chapati dough.
    Once you have kneaded the dough, cover it with a damp cloth for 10-15 minutes.
    Divide the dough into 2 portions once rested, coat one portion with dry flour & roll it into a large chapati, it shouldn’t be too thick or too thin.
    Further cut the chapati into squares, diamonds or strips using a pizza cutter or a knife, I have cut them into diamonds.
    Cut the second portion similarly & your dhoklis will be ready to be added into the dal.
    Final cooking
    Ingredients:
    TAMARIND PULP | इमली का पल्प 1 TBSP
    JAGGERY | गुड़ 1 TBSP
    FRESH CORIANDER | हरा धनिया AS REQUIRED (CHOPPED)
    Method:
    Check the dal that has been simmering, taste & adjust accordingly, I added a tablespoon of both tamarind pulp & jaggery, stir well & bring the dal to a boil before adding the dhoklis or else the dhoklis will stick to each other when you add them in the dal.
    Once the dal comes to a boil, add the all the cut dhoklis carefully & then gently stir them into the dal.
    Cover the pan with a lid & cook over medium low flame for 10 minutes.
    Once cooked, remove the lid, you will see that the dal has thickened up a bit & the dhoklis will have fluffed up.
    Add some freshly chopped coriander & stir well.
    Your dal dhokli is ready, add ghee & lemon juice over the dal while serving along with crispy papads.

    #YFL #SanjyotKeer #daldhoklirecipe

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    Chapters
    00:00 Intro
    1:01 Dal
    3:57 Dhokli
    5:08 Dal Dhokli
    6:16 Plating
    7:06 Outro

  • Mutton Curry in Pressure Cooker | आसान प्रेशर कुकर मटन करी | Easy Mutton Curry | Chef Sanjyot Keer

    Mutton Curry in Pressure Cooker | आसान प्रेशर कुकर मटन करी | Easy Mutton Curry | Chef Sanjyot Keer

    Full written recipe for Mutton Curry (cooker)

    Prep time: 10-15 minutes
    Cooking time: 25-30 minutes
    Serves: 3-4 people

    Ingredients:
    Marination
    MUTTON | मटन 1 KG
    SALT | नमक TO TASTE
    TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
    LEMON JUICE | निंबू का रस 1 TSP
    GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और मिर्च की पेस्ट 3 TBSP
    CURD | दही 200 GRAMS
    Curry
    OIL | तेल 2-3 TBSP
    GHEE | घी 2-3 TBSP
    WHOLE SPICES
    CUMIN SEEDS | जीरा 1 TSP
    GREEN CARDAMOM | हरी इलायची 2 NOS.
    BAY LEAF | तेज पत्ता 2 NOS.
    BLACK CARDAMOM | बड़ी इलाइची 1 NO.
    CINNAMON STICK | दालचीनी 1 INCH
    ONION | प्याज़ 350 GRAMS (SLICE)
    GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और मिर्च की पेस्ट 2 TBSP
    GREEN CHILLI | हरी मिर्च 2 NOS. (SLIT)
    POWDERED SPICES
    TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
    KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
    SPICY RED CHILLI | तीखी लाल मिर्च पाउडर 1 TBSP
    GARAM MASALA | गरम मसाला 1/2 TSP
    HOT WATER | गरम पानी A SPLASH
    SALT | नमक TO TASTE
    HOT WATER | गरम पानी AS REQUIRED
    GARAM MASALA | गरम मसाला A PINCH
    ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
    LEMON JUICE | निंबू का रस 1 TSP
    FRESH CORIANDER | हरा धनिया A LARGE HANDFUL
    Method:
    Add the mutton into a large bowl along with salt, turmeric powder & the remaining ingredients of the marinade, mix well using your hands, you can marinate the mutton for a few hours if you have the time.
    Set a pressure cooker over high flame & add the oil & ghee into it, once the ghee gets hot, add in all the whole spices along with the onions, stir well & cook over high flame until the onions turn golden brown.
    Once the onions turn light golden brown, add in the ginger garlic chilli paste & slit green chillies, stir well & continue to cook until the onions turn golden brown.
    Further lower the flame & add all the powdered spices, stir & immediately add a splash of hot water & cook the spices for 2-3 minutes until the fat gets separated.
    Once the ghee gets separated, add the marinated mutton & salt, stir well & sear the mutton over high flame for 4-5 minutes.
    Then add hot water as required to cover the mutton & mix well, put the lid on & cook the mutton over high flame until the first whistle & then set the flame to low & cook for 12-15 minutes, the time taken for the mutton to be cooked will depend upon its quality.
    Once cooked, switch off the flame & let the cooker de-pressurize, open the lid after the cooker has de-pressurized & if the mutton hasn’t cooked fully, you can cook it over high flame for a few more minutes until it is done.
    Further, switch on the flame to high & stir it well, then add garam masala, roasted kasuri methi powder, lemon juice & fresh coriander, stir & cook for 1-2 minutes.
    Your easy mutton curry is ready, serve it hot with rotis & rice.

    Garam masala – https://youtu.be/xih_pk8O6DU

    #YFL #SanjyotKeer #muttoncurry

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    Chapters
    Intro 00:00
    Marination 1:00
    Curry 1:23
    Plating 5:22
    Outro 7:05

  • Green Chutney – 6 Ways | Bright Green Chutney Secret | हरी चटनी बनाने के 6 तरीके | Chef Sanjyot Keer

    Green Chutney – 6 Ways | Bright Green Chutney Secret | हरी चटनी बनाने के 6 तरीके | Chef Sanjyot Keer

    Full written recipe for Home-style green chutney

    Ingredients:
    FRESH CORIANDER | हरा धनिया 1 CUP
    MINT | पुदीना 1/2 CUP
    GREEN CHILLI | हरी मिर्च 3-4 NOS.
    GARLIC | लेहसुन 3-4 CLOVES
    GINGER | अदरक 1 INCH
    ONION | प्याज़ 1/2 NO.
    ROASTED CHANA DAL | दलिया 1/2 TBSP
    SUGAR A PINCH
    SALT | नमक TO TASTE
    CUMIN POWDER | जीरा पाउडर A PINCH
    CHAAT MASALA | चाट मसाला A PINCH
    BLACK SALT | काला नमक A PINCH
    DRY MANGO POWDER | आमचूर पाउडर 1 TSP
    ICE CUBE | बर्फ 1 NO.
    WATER | पानी AS REQUIRED
    Method:
    Add all the ingredients of the chutney into a mixer grinder jar & grind it into a fine paste.
    Your home-style green chutney is ready.

    Restaurant style green chutney
    Ingredients:
    FRESH CORIANDER | हरा धनिया 1/2 CUP
    MINT | पुदीना 1/2 CUP
    GREEN CHILLI | हरी मिर्च 2 NOS.
    GINGER | अदरक 1/2 INCH
    GARLIC | लेहसुन 2-3 CLOVES
    ROASTED CHANA DAL | दलिया 1/2 TBSP
    SUGAR | शक्कर 1/2 TSP
    SALT | नमक TO TASTE
    CHAAT MASALA | चाट मसाला A PINCH
    BLACK SALT | काला नमक A PINCH (CHEAT)
    CUMIN POWDER | जीरा पाउडर A PINCH
    LEMON JUICE | निंबू का रस 1/2 TSP
    CURD | दही 1/4 CUP (FOR PASTE)
    ICE CUBE | बर्फ 1 NO.
    CURD | दही 1 CUP

    Method:
    Add all the ingredients of the chutney into a mixer grinder jar and grind them into a fine paste.
    Further add the curd into a separate bowl & add the prepared green paste into the curd & mix well.
    Your restaurant style green chutney is ready, serve alongside kebabs & other Indian starters/appetizers.

    Sandwich chutney
    Ingredients:
    FRESH CORIANDER | हरा धनिया 2 CUPS
    GREEN CHILLIES | हरी मिर्च 10-12 NO.
    GARLIC | लेहसुन 7-8 CLOVES
    CURRY LEAVES | कड़ी पत्ता 8-10 NOS
    SPINACH | पालक 3-4 LEAVES (BLANCHED)
    SANDWICH MASALA / CHAAT MASALA | सैंडविच मसाला / चाट मसाला A LARGE PINCH
    SALT | नमक TO TASTE
    BREAD | ब्रेड 1 SLICE
    ICE CUBE | बर्फ 1 NOS.
    WATER | पानी AS REQUIRED
    Method:
    Add all the ingredients of the chutney into a mixer grinder jar & grind it into a fine chutney.
    Your street style spicy sandwich chutney is ready.

    Vrat Waali Chutney
    Ingredients:
    FRESH CORIANDER | हरा धनिया 1 CUP
    GREEN CHILLIES | हरी मिर्च 4-5 NOS.
    GINGER | अदरक 1 INCH
    PEANUTS | मूंगफली 1 TBSP
    CURD | दही 3 TBSP
    CUMIN SEEDS | साबुत जीरा 1/4 TSP
    LEMON JUICE | नींबू का रस 1 TSP
    SENDHA SALT | सेंधा नमक TO TASTE
    SUGAR | शक्कर 1 TBSP
    ICE CUBE | बर्फ 1 NO.
    WATER | पानी AS REQUIRED
    Method:
    Add all the ingredients of the chutney into a mixer grinder jar & grind it into a fine chutney.
    Your vrat waali chutney is ready, serve it alongside fasting dishes like sabudana vada, farali pattice.

    Coconut chutney
    Ingredients:
    COCONUT | नारियल 1 CUP (DESICCATED)
    ROASTED CHANA DAL | दलिया 1/3 CUP
    FRESH CORIANDER | हरा धनिया 1/2 CUP
    GREEN CHILLI | हरी मिर्च 2 NOS.
    CUMIN POWDER | जीरा पाउडर A PINCH
    BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
    SALT | नमक TO TASTE
    ICE CUBE | बर्फ 1 NO.
    WATER | पानी AS REQUIRED
    For tempering
    OIL | तेल 2 TBSP
    URAD DAL | उरद दाल 1/2 TSP
    CHANA DAL | चना दाल 1/2 TSP
    RED CHILLI | लाल मिर्च 2-3 NOS.
    MUSTARD SEEDS | राई 1/2 TSP
    CURRY LEAVES | कड़ी पत्ता 6-8 NOS.
    Method:
    Add the coconut, roasted chana dal, fresh coriander & the remaining ingredients into a mixer grinder jar & grind it into a fine paste.
    Transfer the coconut chutney into a bowl & set a pan on high flame, add the oil, once the oil gets hot add in the urad & chana dal, fry them in the oil for a few seconds & then add red chillies, mustard seeds, curry leaves.
    Further pour the tadka immediately over the coconut chutney & stir well.
    Your coconut chutney is ready.

    Sanjyot Keers Style green chutney

    Ingredients:
    FRESH CORIANDER | हरा धनिया 1 CUP
    MINT | पुदीना 1 CUP
    SPRING ONION GREENS | हरे प्याज़ के पत्ते A HANDFUL
    ONION | प्याज़ 1 NO. MEDIUM SIZE
    GARLIC | लेहसुन 8-10 CLOVES
    GINGER | अदरक 1 INCH
    GREEN CHILLIES | हरी मिर्च 5-6 NOS.
    TAMARIND | इमली A LEMON SIZED BALL
    JAGGERY | गुड़ 1 TBSP
    SALT | नमक TO TASTE
    CHAAT MASALA | चाट मसाला A PINCH
    CUMIN POWDER | जीरा पाउडर A PINCH
    BLACK SALT | काला नमक A PINCH
    ICE CUBE | बर्फ 1 NO.
    WATER | पानी AS REQUIRED
    Method:
    Add all the ingredients of the chutney into a mixer grinder jar & grind it into a fine paste.
    Your SK style green chutney is ready.

    #YFL #SanjyotKeer #greenchutney

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  • Dal Baati Churma Recipe | स्वादिष्ट दाल बाटी चूरमा | Chef Sanjyot Keer

    Dal Baati Churma Recipe | स्वादिष्ट दाल बाटी चूरमा | Chef Sanjyot Keer

    Full written recipe for Dal Bati Churma

    Prep time: 25-30 minutes
    Cooking time: 1.5 hours
    Serves: 5-6 people

    Bati
    Ingredients:
    WHEAT FLOUR | घेऊँ का आटा 4 CUPS
    SEMOLINA | रवा 1/2 CUP
    BAKING SODA | बेकिंग सोडा 1/2 TSP
    CAROM SEEDS | अजवाइन 1 TSP (CRUSHED)
    SALT | नमक TO TASTE
    GHEE | घी 4-5 TBSP (FOR DOUGH)
    WATER | पानी 1.5 CUPS
    GHEE | घी AS REQUIRED
    GHEE | घी AS REQUIRED (MELTED | FOR DIPPING)

    Dal
    Ingredients:
    CHANA DAL | चना दाल 1/4 CUP
    MASOOR DAL | मसूर दाल 1/4 CUP
    URAD DAL | उरद दाल 1/4 CUP
    GREEN MOONG DAL | हरी मूंग दाल 1/4 CUP
    TOOR DAL | तुअर दाल 1/4 CUP
    WATER | पानी AS REQUIRED (FOR SOAKING)
    SALT | नमक TO TASTE
    TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
    GHEE | घी 1/2 TBSP
    WATER | पानी AS REQUIRED
    Tempering
    GHEE | घी 3 TBSP
    CUMIN SEEDS | जीरा 1 TSP
    RED CHILLI | लाल मिर्च 2-3 NOS.
    GARLIC | लेहसुन 1 TBSP (CHOPPED)
    GINGER | अदरक 1 TBSP (CHOPPED)
    GREEN CHILLI | हरी मिर्च 1-2 NOS. (CHOPPED)
    ASAFOETIDA | हींग 1/2 TSP
    ONION | प्याज़ 1 NO. (CHOPPED)
    TOMATO | टमाटर 1 NO. (CHOPPED)
    SALT | नमक TO TASTE
    POWDERED SPICES
    TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
    KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TSP
    CORIANDER POWDER | धनिया पाउडर 1 TBSP
    HOT WATER | गरम पानी AS REQUIRED
    SALT | नमक IF REQUIRED
    FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)

    Churma
    Ingredients:
    BATI | बाटी 3-4 NOS.
    GHEE | घी 1 TBSP
    CAHSEW | काजू 1 TBSP (CHOPPED)
    ALMONDS | बादाम 1 TBSP (CHOPPED)
    CARDAMOM POWDER | इलाइची पाउडर 1/2 TSP
    POWDERED SUGAR / BOORA | पीसी हुई चीनी/ बूरा 3 TBSP

    #YFL #SanjyotKeer #dalbaatichurma

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    Chapters
    Intro 00:00
    Bati 1:06
    Dal 7:00
    Churma 10:46
    Plating 13:08
    Outro 14:20

  • Palak Patta Chaat Recipe | Kokum Chutney | कुरकुरी पालक पत्ता चाट | Chef Sanjyot Keer

    Palak Patta Chaat Recipe | Kokum Chutney | कुरकुरी पालक पत्ता चाट | Chef Sanjyot Keer

    Full written recipe for Palak Patta Chaat

    Prep time: 20-25 minutes.
    Cooking time: 50-55 minutes (excluding soaking time)
    Serves: 4-5 people

    Kokum Chutney
    Ingredients:
    KOKUM| कोकम 50 GRAMS
    HOT WATER | गरम पानी AS REQUIRED
    JAGGERY | गुड़ 400 GRAMS
    KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
    ROASTED CUMIN POWDER | जीरा पाउडर 2 TSP
    BLACK SALT | काला नमक 1 TSP
    SALT | नमक TO TASTE
    BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
    GINGER POWDER | सौंठ पाउडर 1/4 TSP
    WATER | पानी 400 ML
    Method:
    Add the kokum into a bowl & pour hot water over it just to cover the kokum, let the kokum soak for 1-1.5 hours.
    Once soaked transfer the kokum into mixer grinder jar & grind it into a fine paste.
    Transfer the paste into a deep pan or a stock pot & add jaggery along with all the remaining ingredients of the kokum chutney.
    Then switch on the flame to high & cook until all the jaggery melts.
    Once the jaggery melts lower the flame to medium low & cook the chutney until it reduces & thickens up a bit, this process will take 25-30 minutes.
    To check if the chutney is ready, dip a spoon into the chutney, the chutney should coat the backside of the spoon.
    Switch off the flame & cool down the chutney completely, then transfer it into an airtight jar or a container.
    Your kokum chutney is ready, you can store it in the fridge & use it for upto a month.

    Green chutney
    MINT | पुदीना 1/2 CUP
    FRESH CORIANDER | हरा धनिया 1 CUP
    GREEN CHILLI | हरी मिर्च 4-5 NOS.
    GINGER | अदरक 1 INCH
    BLACK SALT | काला नमक 1/2 TSP
    CUMIN POWDER | जीरा पाउडर 1 TSP
    DRY MANGO POWDER | आमचूर पाउडर 1 TSP
    SALT | नमक TO TASTE
    ICE CUBE | बर्फ 1 NO.
    WATER | पानी AS REQUIRED
    Method:
    Add all the ingredients of the green chutney into a mixer grinder jar & grind it into a fine chutney.
    Your green chutney for chaat is ready.

    Curd
    Ingredients:
    CURD | दही 2 CUPS
    POWDERED SUGAR | पीसी हुई शक्कर 1/4 CUP
    BLACK SALT | काला नमक 1/2 TSP
    Method:
    Place a large sieve over a bowl & add the curd, powdered sugar & black salt in it, sieve all the ingredients together using a spoon or a spatula.
    Once sieved, whisk the curd using a whisk for a few seconds.
    Your seasoned curd is ready.

    Palak Patta
    Method:
    GRAM FLOUR | बेसन 1.5 CUPS
    CORN FLOUR | कॉर्न फ्लोर 1/2 CUP
    CAROM SEEDS | अजवाइन 1/2 TSP (CRUSHED)
    SALT | नमक TO TASTE
    BAKING SODA | बेकिंग सोड़ा 2 PINCHES
    WATER | पानी AS REQUIRED
    SPINACH | पालक AS REQUIRED
    Method:
    In a large bowl add gram flour, corn flour, carom seeds, salt, baking soda & water, whisk well to make a batter of flowing consistency.
    Wash the spinach leaves well & pat dry them using a tissue paper or a cloth.
    Heat oil until it becomes moderately hot (170C).
    Dip the spinach leaves into the batter & then carefully drop them into the hot oil, fry them spinach over high flame until crisp & light golden brown.
    Once fried transfer the fried spinach onto a sieve so that all the excess oil drips off.
    Your crispy palak for palak patta chaat is ready.

    Assembly:
    PALAK PATTA
    CURD
    DABI BHALLA MASALA
    GREEN CHUTNEY
    KOKUM CHUTNEY
    NYLON SEV
    FRESH CORIANDER
    POMEGRANATE

    Dahi Bhalla masala: https://youtu.be/Jhmjty652Uc
    Meethi chutney: https://youtu.be/zkbDNyV9G3w

    #YFL #SanjyotKeer #palakpattachaat

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    Chapters
    Intro 0:00
    Kokum chutney 1:00
    Spicy green chutney 3:34
    Seasoned Curd 4:06
    Palak patta 5:13
    Plating 7:50
    Outro 8:52

  • Easy Naan on Tawa at Home | Garlic Naan, Cheese Naan | तवे पर नान बनाइए आसानी से | Chef Sanjyot Keer

    Easy Naan on Tawa at Home | Garlic Naan, Cheese Naan | तवे पर नान बनाइए आसानी से | Chef Sanjyot Keer

    Full written recipe food Naan (Butter Naan, Butter garlic Naan, Cheese Chilli Garlic Naan)

    Prep time: 15-20 mins
    Cooking time: 10-15 minutes (excluding resting time)
    Serves: 4-5 people

    Dough
    Ingredients:
    WATER | पानी 1/2 CUP + 1 TBSP
    MILK | दूध 1/4 CUP
    CURD | दही 1/2 CUP
    OIL | तेल 1 TBSP
    POWDERED SUGAR | पीसी हुई शक्कर 2 TBSP
    REFINED FLOUR | मैदा 2 CUPS
    WHEAT FLOUR | घेऊं का आटा 1 CUP
    BAKING POWDER | बेकिंग पाउडर 1 TSP
    BAKING SODA | बेकिंग सोडा 1/4 TSP
    SALT | नमक TO TASTE
    OIL | तेल AS REQUIRED (FOR GREASING)
    Method:
    Add water, milk, curd, oil & powdered sugar in a large mixing bowl & mix them well using a whisk.
    Further add the refined flour, wheat flour & rest of the dry ingredients & mix using a spatula until all the dry flour combines.
    Then transfer the dough onto a kitchen platform & knead the dough for 8-10 minutes or until it becomes smooth & less non-sticky.
    Once the dough becomes smooth & non-sticky form it into a tight round dough ball & place it in a greased bowl & drizzle a few drops of oil over the surface of the dough to prevent it from getting dry, cover the bowl with clingwrap or a wet cloth & let the dough rest for at least 2 hours, you can let the dough for a few more hours if you have the time.
    Transfer the dough onto a kitchen platform & divide it into equal sized roundels, I have divided them into 75-80 grams portions.
    Place the shaped roundels onto an oiled baking tray or a plate & again drizzle a few drops of oil on the doughballs to prevent them from getting dry.
    Cover the doughballs using a damp cloth & let them rest for 15-20 minutes,
    After the final rest the doughballs will be ready to be cooked.
    To cook the naan, you will require a tawa that is “not” non-stick.
    Heat the tawa really well before you start shaping the naans.
    To check if the tawa is ready, sprinkle water on the tawa, if the water evaporates instantly then the tawa is ready.
    Butter naan
    Ingredients:
    REFINED FLOUR | मैदा
    ONION SEEDS | कलौंजी
    FRESH CORIANDER | हरा धनिया
    WATER | पानी AS REQUIRED
    BUTTER | मक्खन AS REQUIRED (MELTED)
    Method:
    Coat a doughball with dry refined flour & roll it into a thick round disc using a rolling pin.
    Further apply onion seeds & coriander on the surface & roll it out into a flat semi thick chapati.
    Then grab & pull one side of the naan to form it into an oval shape, you can keep the naan round as well.
    Lift the naan & apply water on the back side of it, make sure you apply it nicely or else the naan won’t stick to the tawa properly.
    Then place the naan, water side down, on the hot tawa & press it down carefully using your fingers to stick it onto the tawa.
    Cook it for 10-15 seconds over high flame or until bubbles start appearing on the surface.
    Further lift the tawa, flip & hold it over direct flame & cook until the naan becomes light golden brown & crisp from the top, make sure you keep rotating the tawa over the flame so that the naan cooks evenly.
    Once cooked remove the naan from the tawa using a spatula & place it onto a chopping board, apply melted butter over it.
    Your butter naan is ready.
    Garlic butter naan
    Ingredients:
    REFINED FLOUR | मैदा
    WATER | पानी AS REQUIRED
    GARLIC | लेहसुन (CHOPPED)
    FRESH CORIANDER | हरा धनिया (CHOPPED)
    WATER | पानी AS REQUIRED
    BUTTER | मक्खन AS REQUIRED (MELTED)
    Method:
    To make butter garlic naan shape the doughball similarly to butter naan, but once you stretch it to form an oval shape apply a generous amount of minced garlic on the surface along with fresh coriander.
    Then apply water on the back side & cook it in the same way as the butter naan.
    Once cooked transfer it onto a plate or a chopping board brush it with melted butter.
    Your garlic butter naan is ready.

    Cheese chilli garlic naan
    Ingredients:
    PROCESSED CHEESE | प्रोसेस्ड चीज़ 50 GRAMS
    GREEN CHILLI | हरी मिर्च 2-3 NOS. (CHOPPED)
    GARLIC | लेहसुन 2 TBSP (CHOPPED)
    REFINED FLOUR | मैदा
    GARLIC | लेहसुन (CHOPPED)
    GREEN CHILLI | हरी मिर्च (CHOPPED)
    FRESH CORIANDER | हरा धनिया (CHOPPED)
    BUTTER | मक्खन AS REQUIRED (MELTED)
    Method:
    To make cheese chilli garlic naan add cheese, green chilli & garlic into a bowl & mix well, your cheese chilli garlic filling is ready.
    Take a doughball & form into a bowl shape by pinching & rotating it using your thumb & fingers.
    Place a spoonful of the cheese chilli garlic filling in the centre then bring the edges of the dough together & seal to form a doughball again.
    Further coat the doughball using dry refined flour & then shape it in the same way as butter garlic naan.
    Once shaped apply water on the surface of the naan & apply garlic, green chillies & fresh coriander on the naan & press all the ingredients onto the surface gently.
    Further apply water on the backside of the naan & then cook it just like the rest of the naans.
    Once cooked, transfer the naan onto a plate or a chopping board & apply melted butter.
    Cut into triangles or the shape of your choice.
    Your cheese chilli garlic naan is ready.

    #YFL #SanjyotKeer #Naan

  • Kadhai Paneer Recipe | स्वादिष्ट कढ़ाई पनीर | Restaurant Style | Chef Sanjyot Keer

    Kadhai Paneer Recipe | स्वादिष्ट कढ़ाई पनीर | Restaurant Style | Chef Sanjyot Keer

    Full written recipe for Kadhai Paneer

    Prep time: 20-25 minutes
    Cooking time: 40-45 minutes
    Serves: 4-5 people

    Kadhai masala
    Ingredients:
    KASHMIRI RED CHILLI कश्मीरी लाल मिर्च 2 NOS.
    CUMIN SEEDS | जीरा 2 TSP
    CORIANDER SEEDS | साबुत धनिया 2 TBSP
    FENNEL SEEDS | सौंफ 2 TSP
    BLACK PEPPERCORNS | साबुत काली मिर्च 8-10 NOS.
    Method:
    Set a pan over high flame & once it gets hot set the flame to low.
    Add all the whole spices into the pan & dry roast them while stirring them continuously until they get fragrant.
    Transfer them into a bowl once fragrant & let them cool down completely.
    Further add them into a mixer grinder jar or a mortar & grind the spices coarsely, make sure that you don’t end up making a fine powder of the spices.
    Your fresh kadhai masala is ready.
    Veggies & Paneer
    Ingredients:
    CAPSICUM | शिमला मिर्च 1 NO.
    ONION | प्याज़ 1 NO. (PEELED)
    TOMATO | टमाटर 2 NOS.
    PANEER | पनीर 500 GRAMS (BLOCK)
    Method:
    Cut the veggies & paneer into dices & cubes or triangles according to your preference & keep them in bowls to be tossed further in the recipe.
    Make sure you chop & utilise the trimmings of onion & tomato in the gravy.
    Gravy
    Ingredients:
    GHEE | घी 4-5 TBSP
    CUMIN SEEDS | जीरा 1 TSP
    ONION | प्याज़ 2 NOS. + REMAINS (CHOPPED)
    GARLIC | लेहसुन 3 TBSP (CHOPPED)
    GINGER | अदरक 2 TBSP (CHOPPED)
    POWDERED SPICES
    TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
    KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
    CORIANDER POWDER | धनिया पाउडर 1 TBSP
    KADAI MASALA | कड़ाई मसाला 3 TBSP
    GREEN CHILLI | हरी मिर्च 3-4 (CHOPPED)
    HOT WATER | गरम पानी AS REQUIRED
    TOMATO | टमाटर 5 NOS. & REMAINS (CHOPPED)
    SALT | नमक TO TASTE
    HOT WATER | गरम पानी AS REQUIRED
    Method:
    Set a kadhai over high flame & once it gets hot add the ghee & let it heat as well.
    Once the ghee gets hot add cumin seeds, onion, now stir & cook until the onions turn light golden brown.
    Add garlic & ginger once the onions turn light golden brown & continue to cook until the onions turn golden brown.
    Further add in all the powdered spices along with the chopped green chillies, stir well & add hot water, continue to cook until the ghee is released.
    Once the ghee separates add tomatoes & salt, stir well & cook until the tomatoes get mushy & the ghee gets separated, this process will take upto 25 minutes.
    To cook the tomatoes faster you can use a potato masher to mash all the tomato.
    If the gravy becomes dry while cooking it, add hot water & continue to cook it further.
    Once the tomatoes have cooked completely & the ghee is separated taste & adjust salt.
    Your gravy for kadhai paneer is ready.
    Final cooking
    Ingredients:
    GHEE | घी 1 TBSP
    SALT | नमक A PINCH
    KADAI MASALA | कड़ाई मसाला 1 TBSP
    FRESH CORIANDER | हरा धनिया A LARGE HANDFUL
    GINGER | अदरक A SMALL HANDFUL (JULIENNE)
    FRESH CREAM | फ्रेश क्रीम 2-3 TBSP (OPTIONAL)
    KASURI METHI | कसूरी मेथी A PINCH
    FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
    Method:
    Set a wok over high heat, once it gets hot add ghee & let it heat nicely.
    Further add all the cut veggies & toss over high flame for a minute.
    Then add the paneer along with salt & kadhai masala, toss the paneer over high flame briefly to slightly fry it in the oil.
    Further add the prepared gravy & stir gently to avoid the paneer from breaking.
    Once the paneer & veggies are mixed nicely in the gravy, add fresh coriander & julienned ginger, stir & cook for 1-2 minutes then add fresh cream & kasuri methi, stir gently & finally add some more fresh coriander from the top.
    Your kadhai paneer is ready, serve hot it with tandoori rotis.
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    Intro 0:00
    Kadhai Masala 0:52
    Cutting 1:43
    Gravy 4:46
    Vegetables tossing 7:21
    Plating 8:53
    Outro 10:05