Tag: Comfort food

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Full written recipe for Amritsari Chole Bhature

Chana Masala
Ingredients:
WHOLE SPICES
CUMIN SEEDS | जीरा 2 TBSP
CORIANDER SEEDS | धनिया 3 TBSP
BLACK PEPPERCORNS | साबुत काली मिर्च 1 TBSP
CLOVES | लौंग 5 NOS.
BAY LEAVES | तेज पत्ता 3 NOS.
CINNAMON STICK | दालचीनी 2 INCH
STAR ANISE | चकरी फूल 1 NO.
BLACK CARDAMOM | बड़ी इलायची 3 NOS.
GREEN CARDAMOM | हरी इलायची 5-6 NOS.
MACE | जावित्री 1 NO.
SPICY RED CHILLIES | तीखी लाल मिर्च 4-5 NOS.
POMEGRANATE SEEDS | अनारदाना 3 TBSP
KASURI METHI | कसूरी मेथी 1 TBSP
FENUGREEK SEEDS | मेथी के बीज 1/4 TSP
SALT | नमक A PINCH
POWDERED SPICES
DRY MANGO POWDER | आमचूर पाउडर 1 TBSP
BLACK SALT | काला नमक 2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP

Amritsari Chole
Ingredients:
For boiling
CHICKPEAS | काबुली चना 2 CUPS
DRY AAVLA | सूखा आंवला 1 TBSP
WATER | पानी AS REQUIRED
TEA LEAVES | चाय 2 TBSP
WHOLE SPICES
CAROM SEEDS | अजवाइन 1 TSP
BLACK CARDAMOM | बड़ी इलायची 2 NOS.
GREEN CARDAMOM | हरी इलायची 3 NOS.
CLOVES | लौंग 3 NOS.
BLACK PEPPERCORNS | साबुत काली मिर्च 3-4 NOS.
CINNAMON STICK | दालचीनी 1 INCH
BAY LEAF | तेज पत्ता 3 NOS.
GARLIC | लेहसुन 6-7 CLOVES (CRUSHED)
WATER | पानी AS REQUIRED
SALT | नमक TO TASTE
BAKING SODA | बेकिंग सोड़ा 1/2 TSP
Base Masala / Gravy
CHANA MASALA | चना मसाला 3 TBSP
OIL | तेल 4 TBSP
CAROM SEEDS | अजवाइन 1 TSP
ONIONS | प्याज़ 4 MEDIUM SIZED (CHOPPED)
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 3 TBSP
GREEN CHILLI | हरी मिर्च 1-2 (CHOPPED)
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 2 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
CUMIN POWDER | जीरा पाउडर 1 TSP
CHANA MASALA | चना मसाला 1 TBSP
TOMATO PUREE | टमाटर की प्यूरी OF 4-5 TOMATOES
SALT | नमक TO TASTE
Final cooking
SALT | नमक IF REQUIRED
CHANA MASALA | चना मसाला A LARGE PINCH
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
GREEN CHILLI | हरी इलायची 2-3 (SLIT)
GINGER | अदरक 1 INCH (JULIENNE)
GHEE | घी 2 TBSP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)

For bhature
Ingredients:
REFINED FLOUR | मैदा 2 CUPS
SEMOLINA | रवा 1/4 CUP(FINE)
POWDERED SUGAR | पीसी हुई शक्कर 1 TBSP
BAKING POWDER | बेकिंग पाउडर 1/2 TSP
BAKING SODA | बेकिंग सोड़ा 1/2 TSP
SALT | नमक A PINCH
CURD | दही 1/3 CUP
WATER | पानी 3/4 CUP (ADD GRADUALLY)
OIL | तेल 2 TBSP

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Chapters

Intro 00:00
Soaking & boiling Chole 1:22
Chana / Chole Masala 5:59
Final Cooking 7:59
Bhature 13:13
Plating 19:01
Outro 20:41

Full written recipe for Undhiyu

Prep time: 35-40 minutes
Cooking time: 1 hour 15 minutes
Serves: 5-6 people

Ingredients:
Papdi & Tur
SURTI PAPDI | सुरती पापड़ी 150 GRAMS PAPDI / 100 GRAMS BEANS
TUR | तूर दाने 100 GRAMS
HOT WATER | गरम पानी AS REQUIRED
BAKING SODA | बेकिंग सोड़ा A PINCH
Methi Muthiya
FENUGREEK | मेथी 1 BUNCH (CHOPPED)
GRAM FLOUR | बेसन 3/4 CUP
WHEAT FLOUR | गेहूं का आटा 1/2 CUP
OIL | तेल 2 TBSP
SALT | नमक TO TASTE
ASAFOETIDA | हींग 1/4 TSP
SUGAR | शक्कर 1 TBSP
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन मिर्च की पेस्ट 2 TBSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
CUMIN POWDER | जीरा पाउडर 1 TSP
GARAM MASALA | गरम मसाला A PINCH (OPTIONAL)
BAKING SODA | बेकिंग सोड़ा 1/4 TSP
LEMON JUICE | निंबू का रस 2 TSP
WATER | पानी AS REQUIRED
OIL | तेल
Starchy Veggies
POTATO | आलू 2 NOS. (DICED)
SWEET POTATO | शकरकंद 1 NO. (DICED)
PURPLE YAM | कंद 1 MEDIUM SIZED. (DICED)
Green masala
GREEN GARLIC | हरा लेहसुन 100 GRAMS
FRESH CORIANDER | हरा धनिया 1/2 CUP
PEANUTS | मूंगफली 1/4 CUP
SESAME SEEDS | सफेद तिल 2 TBSP
GREEN CHILLI | हरी मिर्च 4-5 NOS.
COCONUT | नारियल 1/4 CUP (DESICCATED)
ASAFOETIDA | हींग A PINCH
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन मिर्च की पेस्ट 2 TBSP
SUGAR | शक्कर 2 TBSP
LEMON JUICE | निंबू का रस 2 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
CORIANDER POWDER | धनिया पाउडर 2 TBSP
GARAM MASALA | गरम मसाला 1/2 TSP
CUMIN POWDER | जीरा पाउडर 1 TSP
SALT | नमक TO TASTE
Final Cooking
BRINJAL | बैंगन 6 NOS. (SLIT)
GREEN MASALA | हरा मसाला 3-4 TBSP (FOR COATING FRIED VEGGIES)
PEANUT OIL | सिंग तेल 1/3 CUP
CAROM SEEDS | अजवाइन 1/2 TSP
SALT | नमक A PINCH
HOT WATER | नमक AS REQUIRED
HOT WATER | गरम मसाला AS REQUIRED / 300-350 ML
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Transfer the cleaned & sorted surti papdi in a large bowl along with its beans & tur peas, cover them in hot water & add a pinch of baking soda, stir well & let them soak until you continue with the further process, soaking them will reduces their cooking time.
To make muthiyas add the chopped fenugreek in a large bowl & then add, gram flour, wheat flour, oil & all the remaining ingredients.
Mix the mixture well with your hands & then gradually add splashes of water to combine all the ingredients, make sure you don’t add too much of water.
Once the mixture comes together & forms a semi stiff dough, apply oil on your hands, take a small portion of the dough & form it into a roundel, shape all the remaining mixture similarly.
To fry the muthiyas heat oil in a deep pan to 160C or until it gets moderately hot, further add the shaped muthiyas into the hot oil & fry them over medium high flame until crisp & golden brown.
Transfer them into a sieve once fried so that all the excess oil drips off & your methi muthiyas for undhiyu are ready.
In the same oil add the diced potato & sweet potato, fry them over medium flame until slightly light golden brown then transfer them into a sieve.
Further fry the purple yam similarly & transfer it into a sieve as well, your fried veggies are ready.
To make the green masala add green garlic, fresh coriander, peanuts, sesame seeds & green chilli into a chopper & grind it into a coarse mixture, transfer the mixture into a bowl & add the remaining ingredients of the green masala & mix well, your green masala is ready.
Stuff the slit brinjals with the prepared green masala & coat the fried veggies with the green masala too.
Set a large kadhai over high heat & add the oil, once the oil gets hot add the carom seeds then drain the water from the soaked papdi & add it into the oil along with a pinch of salt, stir well then cover & cook until the papdi is 70% cooked.
Once the papdi is cooked add in the stuffed brinjals, stir well & cook them similarly until they turn semi-soft, make sure you don’t cook them all the way through.
Further add the remaining green masala in the kadhai, stir well cover & cook the masala for 3-4 minutes, if the masala gets too dry add in hot water & continue to cook it further.
Once the brinjals turn semi soft & the masala has cooked, place the brinjals evenly & add the green masala coated fried veggies & then finally layer the methi muthiyas.
Add hot water alongside the edge of the kadhai & cover the kadhai, let the undhiyu steam for 15 minutes or until the muthiyas become soft.
Once steamed, sprinkle some freshly chopped coriander.
Your undhiyu is ready, served with hot puris & jalebi.

#YFL #SanjyotKeer #undhiyu

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Full written recipe for Dal Tadka Jeera Rice

Prep time: 20-25 minutes (excluding soaking time)
Cooking time: 30-35 minutes
Serves: 4-5 people

Dal Tadka
Ingredients:
Boiling dal
TOOR DAL | तूर दाल 1/2 CUP
CHANA DAL | चना दाल 2 TBSP
MASOOR DAL | मसूर दाल 2 TBSP
GREEN CHILLI | हरी मिर्च 1 NO. (SLIT)
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
GINGER | अदरक 1 INCH (JULIENNE)
WATER | पानी 2.5 CUPS (APPROX)
1st Tempering
GHEE | घी 2 TBSP
CUMIN SEEDS | जीरा 1 TSP
RED CHILLI | लाल मिर्च 1 NO.
GINGER | अदरक 1 TBSP (CHOPPED)
GARLIC | लेहसुन 1 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2-3 NOS. (CHOPPED)
ONION | प्याज़ 1 NO. (CHOPPED)
TOMATO | टमाटर 1 NO. (CHOPPED)
SALT | नमक TO TASTE
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI / DEGI RED CHILLI POWDER | कश्मीरी लाल मिर्च / देगी मिर्च पाउडर 1/2 TSP
CORIANDER POWDER | धनिया पाउडर 1/2 TSP
GARAM MASALA | गरम मसाला A PINCH
WATER | पानी A SPLASH
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
DRY MANGO POWDER | आमचूर पाउडर 1/2 TSP
BUTTER | मक्खन 1 TBSP
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
2nd Tempering
GHEE | घी 1 TBSP
ONION | प्याज़ 1/2 NO. (SLICED)
RED CHILLI | लाल मिर्च 1 NO.
ASAFOETIDA | हींग 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
Method:
Transfer all the three dals into a large bowl & wash them well until the water runs clear, then discard the water & add fresh water, let the dals soak for 30 minutes to an hour.
Once soaked, discard the water & transfer the dals into a cooker & add green chilli, salt, turmeric powder, julienned ginger & water, pressure cook the dal for 3-4 whistles over medium high flame.
Further switch off the flame & let the cooker de-pressurize naturally the open the lid & discard the green chilli & stir the dal well, your boiled dal is ready.
For the tadka, set a large pan over high heat & add the ghee once the pan gets hot.
Further add the cumin seeds, red chilli, ginger, garlic & green chilli & cook over medium flame for a minute.
Then add the chopped onions & cook until the onion turns light golden brown.
Further add the chopped tomato & salt, stir & cook until the tomato gets mushy then add powdered spices, stir quickly & then immediately add a lash of water & tilt the pan slight so that the flame enters the pan, do this step very carefully, doing this step will incorporate the smoky flavour without the use of any live charcoal.
Then add the boiled dal, stir well & bring it to a boil then add kasuri methi powder, dry mango powder, butter & fresh coriander & mix well.
To make the second tempering, set a small pan over high heat & once it gets hot, add the ghee.
Once the ghee gets hot add the sliced onion & fry until light golden brown, then add red chilli, asafoetida & kashmiri red chilli powder & immediately pour it over the dal.
Your dal tadka is ready.

Jeera Rice
Ingredients:
BASMATI | बासमती 1 CUP
SALT | नमक TO TASTE
LEMON JUICE | निंबू का रस 1 TSP (ADD THE SLICE)
GHEE | घी 2 TBSP
CUMIN SEEDS | जीरा 1 TSP
SALT | नमक TO TASTE
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
Method:
Wash the rice well until the water runs clear then soak them in fresh water for 30-45 minutes.
To cook the rice, add water into a large stock pot & bring it to a roaring boil, once the water comes to a roaring boil, add salt & lemon juice (with the slice) along with the soaked rice, make sure your discard the water you soaked the rice in before adding them into the stock pot.
Cook the rice until they are 90% cooked, this will only take 4-5 minutes if the rice is soaked well.
Once cooked, transfer the rice into a sieve using a large spider then fluff them up using forks so that the excess steam escapes, cool down the rice completely.
To make jeera rice, set a wok over high heat & add ghee.
Further add the cumin seeds & once they crackle add in the boiled rice along with salt & fresh coriander.
Stir well & toss the rice over high flame for a few seconds.
Your jeera rice is ready.

#YFL #SanjyotKeer #daltadka

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Chapters
0:00 Intro
1:18 Dal Tadka
8:38 Jeera Rice
10:48 Plating
12:30 Outro

Full written recipe for Veg Chowmein

Prep time: 20-25 minutes
Cooking time: 5-10 minutes
Serves: 3-4 people

Ingredients:
SALT | नमक TO TASTE (FOR NOODLES)
NOODLES | नूडल्स 200 GRAMS
WATER | पानी AS REQUIRED
OIL | तेल 1-2 TBSP (FOR NOODLES)
OIL | तेल 2 TBSP
GINGER | अदरक 1 TBSP (CHOPPED)
GARLIC | लेहसुन 1 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NOS. (SLICED)
ONION | प्याज़ 1 NO. (SLICED)
CARROT | गाजर 1 NO. (JULIENNE)
CAPSICUM | शिमला मिर्च 1 NO. (JULIENNE)
CABBAGE | पत्ता गोभी ½ NO. (SHREDDED)
SUGAR | शक्कर A PINCH
SPRING ONION BULBS | स्प्रिंग ऑनियन बल्ब्स 2 TBSP
WHITE PEPPER POWDER | सफेद मिर्च पाउडर A PINCH
SALT | नमक TO TASTE
DARK SOY SAUCE | डार्क सोया सॉस 1 TSP
VINEGAR | सिरका 1/2 TSP
KETCHUP | केचअप 1 TBSP
RED CHILLI SAUCE | रेड चिली सॉस 1 TBSP
SPRING ONION GREENS | हरे प्याज़ के पत्ते A SMALL HANDFUL
Method:
Bring water to a roaring boil & add salt to taste.
Add noodles in the boiling water & only boil them for 30 seconds or until all the noodles have separated.
Further, switch off the flame & cover it for two to two & a half minutes.
Remove them using a pair of tongs & transfer them into a sieve, rinse them will cold water immediately to stop the cooking process & drizzle some oil over them to prevent them from sticking to each other.
Your perfectly boiled noodles are ready.
To cook the chowmein, set a wok over high heat & once it gets hot add the oil.
Once the oil gets hot, add ginger, garlic & green chillies, toss over high flame for a minute.
Further add all the veggies along with a pinch of sugar & toss the veggies over high flame for 30 seconds.
Further add spring onion bulbs, boiled noodles, white pepper powder, salt & the remaining ingredients of the chowmein, stir well & cook for a minute.
Your desi veg chowmein is ready.

#YFL #SanjyotKeer #VegChowmein

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Chapters
0:00 Intro
1:02 Cutting Veggies
7:00 Noodles
10:03 Chowmein
11:08 Plating
Outro 11:34

Home-made Schezwan Sauce https://www.youtube.com/watch?v=tjFyqHV6p4A

Full written recipe for Honey Chilli Potatoes

Prep time: 20-25 minutes
Cooking time: 20-25 minutes
Serves: 2-3 people

Ingredients:
Fried Potato
POTATO | आलू 3-4 NOS.
VINEGAR | सिरका 1 TSP
SALT | नमक TO TASTE
REFINED FLOUR | मैदा 1/2 CUP
CORN FLOUR | कॉर्न फ्लोर 1/2 CUP
SALT | नमक TO TASTE
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
BAKING SODA | बेकिंग सोडा A PINCH
WATER | पानी 3/4 CUP (ICE COLD)
Sauce & Tossing
OIL | तेल 2-3 TBSP
GINGER | अदरक 1 TBSP (CHOPPED)
GARLIC | लेहसुन 2 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2-3 NOS. (SLICED)
SPRING ONION BULBS | स्प्रिंग ऑनियन बल्ब्स 2 TBSP
HOMEMADE SCHEZWAN SAUCE | होममेड शेज़वान सॉस 2 TBSP
RED CHILLI SAUCE | रेड चिली सॉस 1 TBSP
KETCHUP | कैचअप 3 TBSP
LIGHT SOY SAUCE | लाइट सोया सॉस 1 TSP
HONEY | शहद 2-3 TBSP
WHITE PEPPER POWDER | सफेद मिर्च पाउडर A PINCH
SALT | नमक TO TASTE
ONION | प्याज़ 1 NO. (SLICED)
CAPSICUM | शिमला मिर्च 1 NO. (SLICED)
WATER | पानी A SPLASH
CORN FLOUR | कॉर्न फ्लोर 2 TBSP
WATER | पानी 4 TBSP
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
SPRING ONION GREENS | हरे प्याज़ के पत्ते A SMALL HANDFUL (CHOPPED)

Method:
Cut the peeled potatoes into thick french fries as shown in the video.
Bring water to a roaring boil in a stock pot, add vinegar & salt along with the cut potatoes.
Cook the potatoes for 3-4 minutes, then remove the potatoes from the water using a large spider & transfer them onto a sieve & let them cool down completely.
To make the batter add the refined flour, corn flour, salt, black pepper powder, baking soda & chilled water into a large bowl & whisk continuously to make a semi thick batter, make sure you add the water gradually while whisking continuously.
Further dip & coat the blanched potatoes in the batter & fry them in moderately hot oil (165 C) over medium high flame until light golden brown.
Once the potatoes turn light golden brown, transfer them into a sieve & let them rest for 5 minutes & let the oil heat slightly more (180 C).
Double fry the potatoes in hot oil once they have rested, fry them until they become golden brown & super crisp then transfer them into a sieve, your fried crispy potatoes are ready.
To make the sauce heat a wok over high flame & then add the oil & heat the oil as well.
Further add ginger, garlic & green chilli, stir & cook over high flame for a few seconds.
Then add spring onion bulbs, schezwan sauce & the remaining ingredients of the sauce, stir well & cook over high flame for 1 minutes & then add a splash of water, then bring the sauce to a simmer.
Further add the corn flour & water in a separate bowl, stir well to make a slurry, then add the slurry while stirring the sauce continuously.
Once the sauce thickens, lower the flame & add the fried potatoes along with fresh coriander & spring onion greens, toss & coat the potatoes well with the sauce, make sure you don’t cook a lot at this stage or else the potatoes will turn soggy.
Your honey chilli potato is ready.

#YFL #SanjyotKeer #HoneyChilliPotatoes

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Chapters
0:00 Intro
0:45 Crispy potatoes
3:32 Sauce & tossing
5:05 Plating
5:34 Outro