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!
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Download the Big Basket app now and enjoy groceries delivered within 15-30 minutes! Happy cooking! 🍎🥦
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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:
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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Intro 0:00
Gravy base 0:53
Egg preparation 2:27
Final process 3:14
Plating 5:46
Outro 6:28
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:
KINGFISH | सुरमई 4 PIECES
SALT | नमक TO TASTE
COCONUT | नारियल 1 NO. / 1 CUP PACKED (SCRAPED)
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 4-5 NOS.
CORIANDER SEEDS | धनिया 1 TBSP
BLACK PEPPERCORNS | साबुत काली मिर्च 7-8 NOS. (OPTIONAL)
CUMIN SEEDS | जीरा 1/2 TSP
GARLIC | लेहसुन 5-6 CLOVES
GINGER | अदरक 1 INCH
TAMARIND | इमली MARBLE SIZED BALL
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
WATER | पानी AS REQUIRED
ONION | प्याज़ 1 SMALL. (CHOPPED)
SALT | नमक A PINCH
WATER | पानी AS REQUIRED
GREEN CHILLI | हरी मिर्च 1-2 NO. (SLIT)
KOKUM | कोकम 3-4 PIECES.
TRIPHAL | त्रिफल 1/4 TSP
SALT | नमक TO TASTE
Method:
Sprinkle salt to taste over the fish slices & give it a gentle rub, then flip the slices & season the other side similarly.
Place the seasoned fish inside the fridge until you add it in the gravy.
To make the paste for the curry add the scraped coconut into the mixer grinder jar along with kashmiri red chillies, coriander seeds, black peppercorns, cumin seeds, garlic, ginger, tamarind, turmeric powder, then finally add water as required & grind everything into a fine paste.
In a bowl or a small plate add a chopped onion, sprinkle a pinch of salt & mix it with your finger while mashing them gently.
Further add these onions in a clay pot or any vessel that you’re cooking the fish curry in along with the paste then add water as required to make a thin curry.
Switch on the flame to high & bring the curry to a boil, add slit green chillies & kokum once the curry comes to a boil & stir well, let the curry simmer for 2-3 minutes.
Next add the fish then crush & add the Sichuan peppercorns, do not stir the curry using a spatula, instead lift the pot using a cloth & swirl it around to gently mix everything.
Taste the curry for salt at this stage & adjust accordingly, continue to cook the curry for 8-10 minutes until the fish is cooked.
Your delicious goan fish curry is ready, serve it hot with rice.
#YFL #SanjyotKeer #goanfishcurry
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Intro 0:00
Marination 1:56
Paste 3:24
Onion process 6:54
Final process 7:17
Plating 12:00
Outro 13:00
Dabeli Masala
Ingredients:
WHOLE SPICES
CORIANDER SEEDS | धनिया 1/4 CUP
CUMIN SEEDS | जीरा 1 TSP
BLACK PEPPERCORNS | काली मिर्च 1 TSP
BAY LEAF | तेज पत्ता 1 NO
FENNEL SEEDS | सौंफ 1 TSP
CLOVES | लौंग 1 TSP
STAR ANISE | चकरी फूल 1 NO.
BLACK CARDAMOM | बड़ी इलायची 2 NO.
CINNAMON | दालचीनी 2 INCH (BREAK ROUGHLY)
STONE FLOWER | पत्थर के फूल 1 TSP
SALT | नमक 1/2 TSP
POWDERED SPICES
BLACK SALT | काला नमक 1 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TBSP
Masala peanuts
Ingredients:
PEANUT OIL | मूंगफली का तेल 3 TBSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
PEANUTS | मूंगफली 250 GRAMS
DABELI MASALA | दाबेली मसाला 2 TBSP
POWDERED SUGAR | पीसी हुई शक्कर 6 TBSP
CORIANDER POWDER | धनिया पाउडर 1/2 TSP
CUMIN POWDER | जीरा पाउडर 1/4 TSP
SALT | नमक TO TASTE
Spicy garlic chutney
Ingredients:
GARLIC | लेहसुन 1/3 CUP
WATER | पानी AS REQUIRED
PEANUT OIL | मूंगफली का तेल 3 TBSP
SALT | नमक A LARGE PINCH
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 3 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TBSP
HOT WATER | गरम पानी AS REQUIRED (200-300 ML)
Khatti meethi chutney
Ingredients:
TAMARIND | इमली 1 CUP (PACKED)
HOT WATER | गरम पानी 1.5 LITRE
PEANUT OIL | मूंगफली का तेल 2 TBSP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
DABELI MASALA | डाबेली मसाला 1 TSP
SUGAR | शक्कर 3/4 CUP
SALT | नमक TO TASTE
CUMIN POWDER | जीरा पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1/2 TSP
Dabeli filling
Ingredients:
PEANUT OIL | मूंगफली का तेल 2 TBSP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 2 TSP
DABELI MASALA | दाबेली मसाला 3 TBSP
HOT WATER | गरम पानी A SPLASH
HOT WATER | गरम पानी 1 LITRE
SALT | नमक TO TASTE
POTATO | आलू 6 MEDIUM SIZED. (BOILED)
KHATTI MEETHI CHUTNEY | खट्टी मीठी चटनी 5-6 TBSP (2-3 LADLES)
CUMIN POWDER | जीरा पाउडर 1/2 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
SUGAR | शक्कर 5 TBSP
ASSEMBLY
Ingredients:
Garnish
FRESH COCONUT | नारियल
FRESH CORIANDER | हरा धनिया
GRAPES | ग्रेप्स (OPTIONAL)
POMEGRANATE | अनार
TUTTI FRUTTI | टूटी फ्रूटी
Dabeli
PAV | पाव
DABELI FILLING | दाबेली का मसाला
KHATTI MEETHI CHUTNEY | खट्टी मीठी चटनी
RED GARLIC CHUTNEY | लेहसुन की चटनी
MASALA PEANUTS | मसाले वाली मूंगफली
ONION | प्याज़ (CHOPPED)
BUTTER | मक्खन
Method:
Take the dabeli pav & slice it through the middle, fill it with a large spoonful of the filling followed by khatti meethi chutney, red garlic chutney, masala peanuts, chopped onions then close the pav.
Set a pan over high high heat, then add butter, once the butter gets hot place the assembled dabeli in the pan & coat it well with the butter & heat it well.
Your delicious dabeli is ready.
Kadak Missal
BUTTON PAPDI |बटन पापड़ी
DABELI FILLING | दाबेली का मसाला
KHATTI MEETHI CHUTNEY | खट्टी मीठी चटनी
RED GARLIC CHUTNEY | लेहसुन की चटनी
MASALA PEANUTS | मसाले वाली मूंगफली
ONION | प्याज़ (CHOPPED)
Method:
Crush & add the kadak pav into a large bowl & all the remaining ingredients, mix well & serve
#yfl #SanjyotKeer #dabeli
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Intro 0:00
Dabeli masala 2:45
Masala peanuts 4:21
Garlic chutney 6:47
Khatti meethi chutney 7:45
Dabeli filling 9:56
Dabeli Assembly & Plating 12:13
Kadak Misal 14:04
Raju Dabeli 14:56
Outro 17:33
Ingredients:
OIL | तेल 4 TBSP (1 LADLE)
CUMIN SEEDS | जीरा 1 TSP
MUSTARD SEEDS | राई 1 TSP
FENUGREEK SEEDS | मेथी के बीज ½ TSP
ASAFOETIDA | हींग ¼ TSP
GRAM FLOUR | बेसन 8 TBSP (2 LADLES)
CURRY LEAVES | कड़ी पत्ता 1 SPRIG
HOT WATER | गरम पानी 2 LITRE (APPROXIMATELY)
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर ½ TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
GINGER | अदरक 2 TSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NO. (SLIT)
TOMATO | टमाटर 3 NOS. (PUREE)
DRUMSTICK | सहजन 1 NO. (PEELED & CUT)
CLUSTER BEANS | ग्वार ½ CUP
POTATO | आलू 3 NOS. (QUARTERS)
OIL | तेल 1 TBSP
LADY FINGER | भिंडी 10-12 NOS.
SALT | नमक IF REQUIRED
TAMARIND PULP | इमली का पल्प 2 TBSP (OR AS REQUIRED)
Method:
Set a stock pot over high heat & once it gets hot add in the oil & heat it well.
Once the oil gets hot add cumin seeds, mustard seeds, fenugreek seeds & asafoetida stir well.
Further add the gram flour, stir & cook over low flame until the gram flour turns biscuity in colour, make sure you keep stirring continuously.
Once the gram flour turns biscuity, add curry leaves, once they crackle add hot water & stir, make sure no lumps remain.
Then add the remaining water along with salt, turmeric powder, kashmiri red chilli powder, ginger, green chilli, tomato puree, stir well & bring the kadhi to a boil.
Once the kadhi comes to a boil add drumstick, cluster beans & potatoes, cover & cook the kadhi for 10-12 mins over medium low flame.
While th kadhi is cooking, set a pan over high heat, add oil into it & once the oil gets hot add the lady finger & fry them over medium high flame for 3-4 mins then transfe then into a bowl.
Then set the pan back on flame & add the cut brinjals, fry them similarly & transfer them into a bowl.
After cooking the kadhi for 10-12 mins remove the lid & add the fried lady finger & brinjals, stir well & continue to cook it for 10-15 more minutes.
Once cooked, check the potato for it’s doneness, it should be cooked, if not then continue to cook until the potatoes become soft.
Taste at this stage & adjust salt as required along with tamarind pulp, stir well.
Your delicious & wholesome Sindhu kadhi is ready.
#YFL #SanjyotKeer #sindhikadhi
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Intro 0:00
Final cooking 1:22
Bhindi & brinjal process 6:37
Plating 9:01
Outro 10:00
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.
#YFL #SanjyotKeer #ravaidlirecipe
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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:
OIL | तेल 1 TBSP
GHEE | घी 1 TBSP
CUMIN SEEDS | जीरा ½ TSP
GREEN CARDAMOM | 2-3 NOS.
CINNAMON | दालचीनी ½ INCH
ONION | प्याज़ 4 NOS. (CHOPPED)
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और मिर्च की पेस्ट 2 TBSP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर ½ TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
HOT WATER | गरम पानी AS REQUIRED
TOMATO | टमाटर 3 NOS. (CHOPPED)
SALT | नमक TO TASTE
CURD | दही ½ CUP
CASHEW PASTE | काजू की पेस्ट OF 15-18 NOS.
MUSHROOM | मशरूम 400 GRAMS
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
GARAM MASALA | गरम मसाला A PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Set a kadhai on high heat & once it gets hot add the oil & ghe.
Further add cumin seeds, green cardamom, cinnamon & onions, stir & cook over medium high flame until the onions turn light golden brown.
Once the onions turn light golden brown, add in the ginger garlic & chilli paste, stir well & cook until the onions turn completely golden brown.
Further lower the flame & add in all the powdered spices along with a splash of hot water, stir & cook over medium for a minute or two so that the spices get cooked.
Add tomatoes, salt, stir well then cover & cook until the tomatoes get completely mushy, remove the lid & stir occasionally.
Once the tomatoes are cooked, lower the flame, whisk the curd & add it into the kadhai, stir well then cook over medium to high flame until the oil gets separated, if the gravy gets dry you can add hot water as required & continue to cook it further.
Add the cashew nut paste once the oil gets separated, stir & cook for 2-3 minutes & then add the mushrooms along with salt to taste, stir well then cover & cook the mushrooms for 8-10 minutes over medium to low flame, you can remove the lid and stir occasionally.
Once the mushrooms are cooked, taste the gravy & adjust the seasoning according, then lastly add roasted kasuri methi powder, garam masala & chopped fresh coriander, stir well.
Your delicious mushroom masala is ready, serve it hot with tandoori roti / naan / laccha paratha.
#YFL #SanjyotKeer #MusshroomMasala
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