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  • Prawns Koliwada Recipe | Spicy Prawns Fry | Special Chutney | झींगा कोलिवाड़ा | Chef Sanjyot Keer

    Prawns Koliwada Recipe | Spicy Prawns Fry | Special Chutney | झींगा कोलिवाड़ा | Chef Sanjyot Keer

    Full written recipe for Prawns Koliwada

    Prep time: 10-15 minutes
    Cooking time: 10-15 minutes (excluding marination time)
    Serves: 3-4 people

    Ingredients:
    First marination
    PRAWNS | झींगे 500 GRAMS
    SALT | नमक TO TASTE
    TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
    LEMON JUICE | निंबू का रस 1 TBSP
    Vaatan
    FRESH CORIANDER | हरा धनिया A SMALL HANDFUL
    GARLIC | लेहसुन 10-12 CLOVES
    GINGER | अदरक 1/2 INCH
    GREEN CHILLI | हरी मिर्च 3 NOS.
    WATER | पानी AS REQUIRED
    Batter & frying
    POWDERED SPICES
    KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1.5 TBSP
    SPICY RED CHILLI POWDER| तीखी लाल मिर्च पाउडर 1 TBSP
    CORIANDER POWDER | धनिया पाउडर 1 TBSP
    GARAM MASALA | गरम मसाला 1/2 TSP
    CUMIN POWDER | जीरा पाउडर 1/2 TSP
    BLACK SALT | काला नमक 1/2 TSP
    BLACK PEPPER POWDER | काली मिर्च पाउडर 1/4 TSP
    DRY MANGO POWDER | आमचूर पाउडर 1/2 TSP
    CHAAT MASALA | चाट मसाला 1/2 TSP
    ASAFOETIDA | हींग A PINCH
    LEMON JUICE | निंबू का रस 1 TSP
    OIL | तेल 1 TBSP
    EGG WHITE | ऐग व्हाइट 1 NO.
    GRAM FLOUR | बेसन 3 TBSP (FINE)
    CORN FLOUR | कॉर्न फ्लोर 4 TBSP
    Method:
    Transfer the prawns into a bowl & add salt, turmeric powder & lemon juice, mix well & let the prawns marinate for 15 minutes.
    While the prawns are marinating add the fresh coriander, garlic, ginger, green chilli, water into a mixer grinder jar & grind it into a fine paste to make the vaatan.
    Once the prawns have marinated add the vaatan along with all the powdered spices & lemon juice, mix well & then add the oil & continue to mix until the prawns get coated well with the masalas.
    Further add in the egg white, gram flour & corn flour, mix really well & the prawns are ready to be fried.
    Heat oil in a deep pan until it gets moderately hot (170 C) then carefully drop the prawns into the hot oil in small batches, fry until slightly golden brown then remove them onto a sieve & let them rest for 5 minutes.
    Switch the flame to high & heat the oil slightly more to flash fry the prawns, after the prawns have rested add them back into the oil & fry briefly until they get crisp & golden brown.
    Further transfer them into a sieve so that all the excess oil drips off.
    Your prawns koliwada are ready, serve them hot & sprinkle some ch
    Chutney
    Ingredients:
    MINT | पुदीना 2 CUPS
    FRESH CORIANDER | धनिया 1 CUP
    ONION | प्याज़ 2 NOS. MEDIUM SIZED
    TOMATO | टमाटर 1 NO.
    GARLIC | लेहसुन 15-20 CLOVES
    GINGER | अदरक 1 INCH
    SPRING ONION GREENS | हरे प्याज़ के पत्ते 1/2 CUP (OPTIONAL)
    GREEN CHILLIES | हरी मिर्च 8-10 NOS.
    TAMARIND | इमली A LEMON SIZED BALL
    SALT | नमक TO TASTE
    BLACK SALT | काला नमक A PINCH
    CHAAT MASALA | चाट मसाला 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 chutney.
    Your special green chutney is ready, you can pair this with any fried seafood dish.

    #YFL #SanjyotKeer #prawns

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    Intro 0:00
    Marination 0:45
    Frying 2:41
    Secret Chutney 4:50
    Plating 5:37
    Outro 6:11

  • Soft White Dhokla Recipe | Idada Recipe | सफेद ढोकला बनाने का तरीका | Chef Sanjyot Keer

    Soft White Dhokla Recipe | Idada Recipe | सफेद ढोकला बनाने का तरीका | Chef Sanjyot Keer

    Full written recipe for Idada (White dhokla)

    Prep time: 10-15 minutes
    Cooking time: 20-25 minutes (excluding fermentation & soaking time)
    Serves: 5-6 people

    Ingredients:
    URAD DAL | उरद दाल 1/2 CUP
    KOLUM RICE | कोलम चावल 1.5 CUPS
    FENUGREEK SEED | मेथी के बीज 1/2 TSP
    POHA | पोहा 1/2 CUP
    SOUR CURD | खट्टा दही 2 TBSP
    WATER | पानी 1/2 CUP
    ASAFOETIDA | हींग 1/4 TSP
    SUGAR | शक्कर 1/2 TBSP
    GINGER CHILLI PASTE | अदरक मिर्च की पेस्ट 1.5 TBSP
    OIL | तेल 2 TBSP (FOR BATTER)
    BAKING SODA | बेकिंग सोडा 1/4 TSP
    SALT | नमक TO TASTE
    OIL | तेल AS REQUIRED (FOR BRUSHING)
    BLACK PEPPERCORNS | साबुत काली मिर्च A PINCH (CRUSHED)
    Method:
    Add the rice & dal into a large bowl & wash them with water until it runs clear, further add the fenugreek seeds into the same bowl, soak the dal & rice for 4-5 hours.
    Once the dal & rice have soaked, add the poha into a small sieve or a bowl, wash them & transfer them into the same bowl as the dal & rice, let the poha soak for 5-10 minutes.
    Further discard the water & add all the soaked ingredients into a mixer grinder jar along with sour curd & water, grind everything into a semi fine paste, once grinded the batter should feel like fine semolina when you press & feel it between your fingers.
    Transfer the batter into a cooker or a stock pot & add asafoetida & sugar, whisk the batter well using a whisk for 1-2 minutes.
    Cover the cooker or the stock pot with a lid & keep it in a warm place to ferment, the duration of the fermentation will depend upon the room temperature & the weather, if the weather is cold then the batter will take at least 12-15 hours or more to ferment properly if kept in a warm place. During summers the batter will ferment within 8-10 hours.
    Once fermented the batter will puff up, at this stage set the dhokla steamer over high flame & bring the water to a boil, once the water comes to a boil & the steamer is ready, you can continue to season the batter with the further process.
    Add the ginger chilli paste, oil, baking soda & salt into the batter & mix everything well very gently.
    Brush the dhokla steaming plates with oil & pour the batter into the plates according to your preference of thickness.
    Move the plates around to spread the batter evenly on the plate & then tap them gently on the kitchen platform.
    Sprinkle some freshly crushed black peppercorns & place them into the steamer, cover & steam the dhoklas over high flame for 10-12 minutes. The steaming time will depend on the thickness of the batter you have poured, if you are making thin dhoklas then they will steam within 8-10 minutes & if you are making thick dhoklas then they will take upto 12-15 minutes.
    To check if they are done, open the lid & touch the surface of the dhokla, if it’s not sticky & a knife inserted comes out clean then the dhoklas are ready.
    Remove them from the steamer & immediately brush the surface with oil & let them cool down slightly before cutting them.
    Further cut the dhoklas into squares or diamonds & remove them from the steaming plate using a flat spatula.
    Your super soft & spongy white dhoklas are ready, serve them hot with some chutney.

    Chutney
    Ingredients:
    FRESH CORIANDER | हरा धनिया 1 CUP (PACKED)
    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
    SALT | नमक TO TASTE
    SUGAR | शक्कर 1 TBSP
    ICE CUBE | बर्फ 1 NO.
    WATER | पानी AS REQUIRED
    Mehtod:
    Add all the ingredients of the chutney into a mixer grinder jar & grind it into a fine paste.
    Your tasty green chutney is ready.

    #YFL #SanjyotKeer #idada

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    Intro 0:00
    Batter & fermentation 0:52
    Final process 4:30
    Chutney 6:24
    Check the dhokla 6:56
    Plating 8:07
    Outro 8:26

  • Mutton Dum Biryani Recipe | स्वादिष्ट मटन दम बिरयानी | Chef Sanjyot Keer

    Mutton Dum Biryani Recipe | स्वादिष्ट मटन दम बिरयानी | Chef Sanjyot Keer

    Full written recipe for Mutton Dum Biryani

    Prep time: 35-40 minutes
    Cooking time: 1.5 hours (excluding marination time)
    Serves: 7-8 people

    Birista
    Ingredients:
    ONION | प्याज़ 750 GRAMS
    Method:
    To make birista you need to cut the onions in a specific way, so firstly peel the onions & cut them in half & now you need to cut the onions length wise, make sure that the slices are neither too thin nor too thick & the slices are evenly cut.
    Once you have cut all the onions you need to separate all the layers.
    Now to fry the onions, heat oil in a kadhai till it gets moderately hot, if you have a thermometer then the temperature of the oil should be 135 C.
    The quantity of the oil should not be too much, the oil should only come up till the surface of the onions.
    Once the oil is hot, transfer the onions & fry the onions on high flame while continuously stirring them, the onions will start releasing their moisture & the temperature of the oil will tend to drop which is why you’ll need to fry them on high flame.
    If the oil is extremely hot in the beginning the onions will fry quickly from the outside but won’t lose their internal moisture & they will turn out to be limp & not crispy.
    After frying them for 15-20 minutes & once they get slightly light golden brown, you’ll need to be very attentive, remove the onions from the hot oil using a spider at this very stage, you can use a ladle to scoop out the onions from the oil & then transfer them onto the spider.
    Transfer the fried onions on a tissue lined tray or plate & spread them using two forks so that they cool down quickly, dab them from the top using a tissue paper to get rid of any excess oil, reserve a few tablespoons of this oil to use in the marinade.
    Let the birista cool down for 5-6 minutes, your perfectly coloured & crispy birista is ready.
    We will use 80% of the birista for the marinade & the remaining 20% will be used while layering the biryani & as garnish.

    Biryani Masala
    Ingredients:
    CORIANDER SEEDS | धनिया 2 TBSP
    CUMIN SEEDS | जीरा 1 TSP
    CARAWAY SEEDS | शाह जीरा 2 TSP
    GREEN CARDAMOM | हरी इलायची 2 TBSP
    BLACK CARDAMOM | बड़ी इलाइची 5-6 NOS.
    CINNAMON | दालचीनी 3 INCH
    BLACK PEPPERCORNS | काली मिर्च 1 TBSP
    SPICY RED CHILLIES | तीखी लाल मिर्च 7-8 NOS.
    BAY LEAF | तेज पत्ता 7-8 NOS.
    CLOVES | लौंग 2 TSP
    MACE | जावित्री 3 NOS.
    KASURI METHI | कसूरी मेथी 1 TBSP
    TURMERIC POWDER | हल्दी 1/2 TSP
    NUTMEG | जायफल 1/2 NOS. (GRATED)
    SALT | नमक A LARGE PINCH

    Mutton
    Ingredients:
    Marination
    MUTTON | मटन 750 GRAMS
    SALT | नमक TO TASTE
    LEMON JUICE | निंबू का रस 1/2 TBSP
    GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 5 TBSP
    GREEN CHILLI PASTE | हरी मिर्च की पेस्ट OF 3 GREEN CHILLIES
    POWDERED SPICES
    TURMERIC POWDER | हल्दी पाउडर 1 TSP
    KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1.5 TBSP
    CORIANDER POWDER | धनिया पाउडर 1 TBSP
    BIRYANI MASALA | बिरयानी मसाला 2 TBSP
    MINT | पुदीना A SMALL HANDFUL (CHOPPED)
    FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
    BIRISTA | बिरिस्ता 80%
    BIRISTA OIL | बिरिस्ता वाला तेल 5 TBSP
    CURD | दही 300 GRAMS (WHISKED)
    Cooking
    BIRISTA | बिरिसता OIL 2 TBSP
    POTATO | आलू 2 NOS. (OPTIONAL)
    HOT WATER | गरम पानी 500 ML
    FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
    MINT | पुदीना A SMALL HANDFUL (CHOPPED)
    BIRISTA | बिरिस्ता
    BIRYANI MASALA | बिरयानी मसाला A PINCH

    Rice
    Ingredients:
    BASMATI | बासमती 750 GRAMS
    WATER | पानी AS REQUIRED (TO SOAK)
    WATER | पानी 5 LITRE (TO BOIL)
    SALT | नमक TO TASTE
    STAR ANISE | चकरी फूल 1 NO.
    BAY LEAF | तेज पत्ता 2 NOS.
    GREEN CHILLI | हरी मिर्च 1 NO.
    CLOVES | लौंग 3-4 NOS.
    BLACK PEPPERCORNS | काली मिर्च 3-4
    GREEN CARDAMOM | हरी इलायची 3-4 NOS.
    CARAWAY SEEDS | शाह जीरा 1 TSP
    LEMON JUICE | निंबू का रस 1 TSP (ADD THE SLICE)
    Layering
    Ingredients:
    FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
    MINT | पुदीना A SMALL HANDFUL (CHOPPED)
    BIRISTA | बिरिस्ता
    MILK & SAFFARON | दूध और केसर 2-3 TBSP
    GHEE | घी 2-3 TBSP (MELTED)

    #YFL #SanjyotKeer #muttondumbiryani

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    Intro 0:00
    Birista 1:27
    Biryani masala 4:48
    Marination 7:04
    Mutton pressure cooker preparation 9:53
    Rice soaking 12:12
    Layering 14:13
    Dum 15:00
    Plating 17:03
    Outro 18:43

  • Batata Poha Recipe | Kande Pohe | बटाटा पोहा बनाने का आसान तरीका | Chef Sanjyot Keer

    Batata Poha Recipe | Kande Pohe | बटाटा पोहा बनाने का आसान तरीका | Chef Sanjyot Keer

    Full written recipe for Batata Poha

    Prep time: 10-15 minutes
    Cooking time 15-20 minutes
    Serves: 3-4 people

    Ingredients:
    POHA | पोहा 3 CUPS
    OIL | तेल 2-3 TBSP
    CUMIN SEEDS | जीरा 1/2 TSP
    MUSTARD SEEDS | राई 1/2 TSP
    GREEN CHILLI | हरी मिर्च 2 NOS.
    CURRY LEAVES| कड़ी पत्ते 10-12
    PEANUTS | मूंगफली 2 TBSP
    POTATO | आलू 2 MEDIUM SIZED (DICED)
    ONION | प्याज़ 1 NO. (CHOPPED)
    SUGAR | शक्कर 1 TSP
    SALT | नमक TO TASTE
    TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
    FRESH CORIANDER | हरा धनिया A SMALL HANDFUL
    LEMON JUICE | निंबू का रस 1 TSP
    WATER | पानी A SPLASH
    FRESH CORIANDER | हरा धनिया A SMAL HANDFUL (CHOPPED)
    Method:
    In a large bowl add the poha, make sure that the poha that you are using are of the thick variety & they should be old.
    Add water into the bowl & gently wash the poha by mixing them in the water, then immediately strain the poha using a sieve, let the poha rest in the sieve for 8-10 minutes.
    While the poha is resting you can start the further cooking process.
    Set a pan over high flame, once the pan gets hot, add the oil & heat it well.
    Further add cumin seeds, mustard seeds, green chill, curry leaves & peanuts, mix well & cook over low flame briefly & then add the potatoes.
    Cook the potatoes over high flame until they are half cooked, make sure you half cook the potatoes before adding the onions, if you add potatoes & onion together then the onions will get overcooked.
    Once the potatoes are half done, add in the chopped onion & sugar, stir well & cook until the onion turns almost light golden brown over high flame.
    When the onion turns almost light golden brown the potatoes will also be cooked perfectly, lower the flame at this stage & add salt & turmeric powder, mix well & add the soaked poha along with fresh coriander & lemon juice, stir everything very gently.
    Further add a splash of water over the poha & cover the pan with a lid, switch off the flame & let the poha rest for 3-4 minutes, following this step will ensure that the poha turns out to be very moist & fluffy due to the steam.
    Remove the lid after 3-4 minutes & sprinkle some freshly chopped coriander.
    Your batata poha is ready, garnish with some grated coconut while serving.

    #YFL #SanjyotKeer #batatapoha

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    Intro 0:00
    Poha soaking 0:46
    Final process 2:20
    Plating 4:55
    Outro 5:37

  • Delhi Style Matar Kulcha Recipe | Chole Kulcha | दिल्ली स्टाइल मटर कुलचा | Chef Sanjyot Keer

    Delhi Style Matar Kulcha Recipe | Chole Kulcha | दिल्ली स्टाइल मटर कुलचा | Chef Sanjyot Keer

    Full written recipe for Matar Kulcha

    Prep time: 25-30 minutes
    Cooking time 2-2.5 hours (excluding soaking time)
    Serves: 5-6 people

    Kulcha
    Ingredients:
    WATER | पानी 320 ML (LUKEWARM)
    SUGAR | शक्कर 1/2 TBSP
    INSTANT YEAST | इंस्टेंट यीस्ट 2 TSP
    REFINED FLOUR | मैदा 500 GRAMS
    SALT | नमक 1 TSP
    YEAST WATER MIXTURE
    CURD | दही 1/3 CUP
    REFINED FLOUR | मैदा AS REQUIRED
    OIL | तेल AS REQUIRED
    For toasting
    BUTTER AS REQUIRED
    FRESH CORIANDER
    KASURI METHI

    Matar
    Ingredients:
    WHITE VATANA | सफेद मटर 1.5 CUPS
    WATER | पानी AS REQUIRED (1 INCH ABOVE THE MATAR)
    SALT | नमक TO TASTE

    Green chutney
    Ingredients:
    FRESH CORIANDER | हरा धनिया 2 CUPS (PACKED)
    MINT | पुदीना 1 CUP (PACKED)
    GREEN CHILLI | हरी मिर्च 10 NOS.
    GINGER | अदरक 4-5 INCH
    SALT | नमक TO TASTE
    ICE | बर्फ AS REQUIRED
    WATER | पानी AS REQUIRED

    Tamarind water
    Ingredients:
    TAMARIND | इमली 1/2 CUP
    HOT WATER | गरम पानी AS REQUIRED
    WATER | पानी AS REQUIRED

    Spice mix
    Ingredients:
    SPICY RED CHILLI POWDER | तीखी लाल मिर्च 2 TBSP
    YELLOW CHILLI POWDER | पीली मिर्च पाउडर 1 TBSP
    CORIANDER POWDER | धनिया पाउडर 1 TBSP
    CUMIN POWDER | जीरा पाउडर 1 TBSP
    GARAM MASALA | गरम मसाला 1 TBSP
    BLACK SALT | काला नमक 1 TBSP
    CHAAT MASALA | चाट मसाला 1 TBSP
    BLACK PEPPER POWDER | काली मिर्च पाउडर 1 TSP

    Assembly:
    MATAR
    GREEN CHUTNEY
    TAMARIND WATER
    SPICE MIX
    GINGER (JULIENNE)
    ONION
    TOMATO
    FRESH CORIANDER
    LEMON JUICE
    Method:
    Add cooked matar as required into a large bowl & add all the remaining ingredients of the matar, mix it really well & serve it alongside hot kulchas.
    You can adjust the flavours of tamarind, spice mix & green chutney as per your preference.

    #yfl #SanjyotKeer #matarkulcha

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    Chapters-
    Intro 00:00
    Kulcha 1:21
    Matar 7:16
    Chutney 8:29
    Tamarind water 8:54
    Spice mix 9:36
    Assembly 10:28
    Outro 12:30

  • Vegan Ramen Recipe | Spicy Noodle Soup | वीगन रामेन | Chef Sanjyot Keer

    Vegan Ramen Recipe | Spicy Noodle Soup | वीगन रामेन | Chef Sanjyot Keer

    Full written recipe for Vegan Ramen

    Prep time: 30-35 minutes
    Cooking time: 2.5 hours
    Serves: 4-5 people

    Broth
    Ingredients:
    OIL | तेल 2-3 TBSP
    ONION | प्याज़ 4 NOS.
    CARROT | गाजर 2 NOS.
    CELERY | सेलरी 2 STALKS.
    GINGER | अदरक 4 INCH (SLICED)
    GARLIC | लेहसुन 6-7 CLOVES (SLICED)
    BUTTON MUSHROOM | बटन मशरूम 100 GRAMS
    APPLE | सेब 1 NO.
    SHITAKE MUSHROOM | शीताके मशरूम 6 NOS.
    WATER | पानी 4 LITRE
    BLACK PEPPERCORNS | काली मिर्च 1 TSP (CRUSHED)
    SALT | नमक TO TASTE
    Method:
    Set a large stock pot on high heat & once it gets hot add in the oil.
    Once the oil gets hot add onion, carrot, celery, ginger & garlic, stir & cook over high flame for 3-4 minutes until the veggies get charred.
    Further add button mushrooms, apple & shitake mushrooms, stir & cook for 2-3 minutes.
    Then add the water & crushed black peppercorns & bring the stock to a boil.
    Once the stock comes to a boil, lower the flame to medium low & let the stock simmer for 1.5-2 hours, while the stock is simmering you can start preparing other components, make sure you keep discarding the scum that floats on the surface of the stock at regular intervals.
    After cooking the stock for 2 hours you’ll notice that it would have reduced a little, your stock is ready at this point.
    Strain the stock into another stock pot using a sieve & reserve the shitake mushrooms to use it as a topping if you have added them.
    Finally taste & adjust the salt, you have to keep the stock a little under seasoned because you’ll be using soy sauce to season it while assembling the ramen bowl.
    Your vegan broth is ready.
    Chilli oil
    Ingredients:
    CHILLI FLAKES | चिली फ्लेक्स 1/2 CUP
    SOY SAUCE | सोया सॉस 2 TSP
    POWDERED SUGAR | पीसी हुई शक्कर 1/2 TBSP
    OIL | तेल 1.5 CUPS
    STAR ANISE | चकरी फूल 3 NOS.
    CINNAMON STICK | दालचीनी 2 INCH
    ONION | प्याज़ 3 TBSP (FINELY CHOPPED)
    GARLIC | लेहसुन 2 TBSP (CHOPPED)
    Method:
    Add the chilli flakes, soy sauce & powdered sugar into a heatproof bowl, mix it well & set it aside.
    Further add the oil into a pan & heat it until it reaches 120C, then add in the star anise, cinnamon stick, onions & garlic, stir well & fry the onion & garlic over medium flame until they get light golden brown & crispy.
    Once the onion & garlic turns slightly light golden brown, remove the pan from the flame & carefully pour the hot oil over the chilli flakes mixture you prepared earlier, make sure you remove the cinnamon & star anise from the oil.
    Transfer it into an air tight glass container once it reaches room temperature.
    Your chilli oil is ready.
    Tofu:
    OIL | तेल 1 TBSP
    GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और हरी मिर्च की पेस्ट 1 TBSP
    TOFU | टोफू 200 GRAMS (CUBES)
    SALT | नमक TO TASTE
    BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
    CHILLI FLAKES | चिली फ्लेक्स A PINCH
    LIGHT SOY SAUCE | लाइट सोया सॉस 1 TSP
    Method:
    Set a wok on high heat & once it gets hot add the oil.
    Once the oil gets hot add the ginger garlic chilli paste & stir it, further add the tofu & all the remaining ingredients.
    Toss the tofu over high flame for 2-3 minutes then transfer it into a bowl.
    Your tofu for ramen is ready.
    Bok choy
    Ingredients:
    OIL | तेल 1 TBSP
    BOK CHOY | बॉक चोय AS REQUIRED
    SALT | नमक A PINCH
    BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
    Method:
    Set a wok on high heat & once it gets hot add the oil.
    Once the oil gets hot add the bok choy cook it until it gets charred.
    Transfer the charred bok choy into a plate & season it with salt & pepper.
    Your charred bok choy is ready.
    Noodles
    Ingredients:
    SALT | नमक TO TASTE
    RAMEN NOODLES | रामेन नूडल्स
    Method:
    Boil water in a stock pot for the noodles & season it with salt.
    Once the water comes to a boil add in the noodles & boil them for 3-4 minutes or as per the instructions on the package.
    Once boiled, transfer them into cold water to stop the cooking process & then strain them using a sieve.
    Your noodles are ready.
    Assembly:
    Ingredients:
    SOY SAUCE 1 TBSP
    POWDERED SUGAR 1 TSP
    CHILLI OIL 1 TBSP
    VEGAN BROTH
    NOODLES
    BOK CHOY
    SHITAKE MUSHROOM (SLICED)
    SWEET CORN (BOILED)
    TOFU
    SPRING ONION GREENS
    SESAME SEEDS
    CHILLI OIL
    Method:
    To assemble your ramen bowl, add soy sauce, powdered sugar & chilli oil into the bowl & stir it.
    Further add the vegan broth & noodles, make sure that the broth is boiling hot.
    Place the toppings as per your preference & garnish with some chopped spring onion greens, sesame seeds & chilli oil.
    Your vegan ramen bowl is ready.

    #YFL #SanjyotKeer #veganramen

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    Chapters
    Intro 0:00
    Vegan broth 1 1:16
    Chilli oil 3:03
    Tofu 5:00
    Bok choy 5:42
    Vegan broth 2 6:31
    Noodles 9:10
    Assembly 9:57
    Outro 11:20

  • Perfect Tandoori Chicken Without Oven | बिना ओवन तंदूरी चिकन | Chef Sanjyot Keer

    Perfect Tandoori Chicken Without Oven | बिना ओवन तंदूरी चिकन | Chef Sanjyot Keer

    Full written recipe for Chicken Tandoori
    Prep time: 20-25 minutes (excluding marination time)
    Cooking time: 35-40 minutes
    Serves: 3-4 people

    Marination
    Ingredients:
    For hung curd
    CURD | दही 3/4 CUP
    1st Marination
    CHICKEN | चिकन 750 GRAMS (LEG & THIGH)
    SALT | नमक TO TASTE
    LEMON JUICE | निंबू का रस 2 TSP
    GINGER GARLIC CHILLI PASTE | अदरक लेहसुन मिर्च की पेस्ट 2 TBSP
    KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
    2nd Marination
    MUSTARD OIL | सरसों का तेल 2-3 TBSP
    KASHMIRI RED CHILLI POWDER / DEGI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर / देगी मिर्च पाउडर 1 TBSP
    GINGER GARLIC CHILLI PASTE | अदरक लेहसुन मिर्च की पेस्ट 1 TBSP
    KASHMIRI RED CHILLI PASTE | कश्मीरी लाल मिर्च की पेस्ट 2-3 TBSP
    CORIANDER POWDER | धनिया पाउडर 1 TSP
    CUMIN POWDER | जीरा पाउडर 1 TSP
    BLACK SLAT | काला नमक 1/2 TSP
    CHAAT MASALA | चाट मसाला 1/2 TSP
    GARAM MASALA | गरम मसाला 1/2 TSP
    ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी पाउडर 1/4 TSP
    CARDAMOM POWDER | इलायची पाउडर 1/4 TSP
    SALT | नमक TO TASTE
    HUNG CURD | टंगा हुआ दही

    Ingredients:
    BUTTER | मक्खन AS REQUIRED (MELTED)

    Green chutney
    Ingredients:
    FRESH CORIANDER | हरा धनिया 1 CUP
    MINT | पुदीना ½ CUP
    ONION | प्याज़ 1 NO.
    GARLIC | लेहसुन 3-4 CLOVES
    GINGER | अदरक ½ INCH
    GREEN CHILLI | हरी मिर्च 4-5 NOS.
    TAMARIND | इमली 1 TSP
    JAGGERY | गुड़ 1 TSP
    BLACK SALT | काला नमक 1 TSP
    CUMIN POWDER | जीरा पाउडर 1 TSP
    SALT | नमक TO TASTE
    ICE CUBE | आइस क्यूब 1 NO.
    WATER | पानी AS REQUIRED

    Red Chutney
    Ingredients:
    KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 15-20 NOS. (SOAKED & DESEEDED)
    FRESH CORIANDER | हरा धनिया A SMALL HANDFUL
    MINT | पुदीना A SMALL HANDFUL
    TAMARIND | इमली 1/4 CUP
    GARLIC | लेहसुन 8-10 CLOVES
    CUMIN POWDER | जीरा पाउडर 1 TSP
    GREEN CHILLI | हरी मिर्च 4-5 NOS.
    JAGGERY | गुड़ 1 TSP
    BLACK SALT | काला नमक 1 TSP
    SALT | नमक TO TASTE
    OIL | तेल 1 TBSP
    WATER | पानी AS REQUIRED

    #YFL #SanjyotKeer #tandoorichicken

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  • Rajma Chawal | Punjabi Home Style | स्वादिष्ट राजमा चावल | Chef Sanjyot Keer

    Rajma Chawal | Punjabi Home Style | स्वादिष्ट राजमा चावल | Chef Sanjyot Keer

    Full written recipe for Rajma Chawal

    Prep time: 15-20 minutes (excluding soaking time)
    Cooking time: 40-45 minutes
    Serves: 4-5 people

    Ingredients:
    Boiling rajma
    KIDNEY BEANS | राजमा 1.5 CUPS / 250 GRAMS
    WATER | पानी AS REQUIRED
    SALT | नमक A PINCH
    Brown onion paste
    OIL | तेल 6-7 TBSP
    ONION | प्याज़ 3 MEDIUM SIZED (SLICED)
    WATER | पानी A SPLASH
    Final cooking of rajma
    OIL | तेल 2-3 TBSP
    WHOLE SPICES
    CUMIN SEEDS | जीरा 1 TSP
    BAY LEAF | तेज पत्ता 2 NOS.
    CINNAMON | दालचीनी 1 INCH.
    BLACK CARDAMOM | बड़ी इलाइची 1 NO.
    GINGER GARLIC GREEN CHILLI PASTE | अदरक लेहसुन और हरी मिर्च कि पेस्ट 3 TBSP
    TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
    TOMATO PUREE | टमाटर कि प्युरी OF 4 NOS. (FRESH)
    SALT | नमक TO TASTE
    POWDERED SPICES
    KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
    SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TBSP
    CORIANDER POWDER | धनिया पाउडर 1.5 TBSP
    CUMIN POWDER | जीरा पाउडर 1 TSP
    GARAM MASALA | गरम मसाला 1/2 TSP
    BROWN ONION PASTE | भुने हुए प्याज़ की पेस्ट
    HOT WATER | गरम पानी AS REQUIRED
    SALT | नमक IF REQUIRED
    ROASTED KASURI METHI | भुनी हुई कसूरी मेथी A PINCH
    GARAM MASALA | गरम मसाला A PINCH
    FRESH CORIANDER | हरा धनिया A BIG HANDFUL (CHOPPED)
    Method:
    Wash the kidney beans well with water & soak them for 4-5 hours, you can also soak them in hot water for 2 hours.
    Add the soaked kidney beans into a pressure cooker, pour water upto 1-1.5 inches above the kidney beans, then add salt & put the lid on, switch on the gas flame to high & cook for 7-8 minutes until the first whistle.
    Then lower the flame to medium low & cook for 2 more whistles for 10-15 minutes then switch off the flame & let the cooker depressurize naturally.
    Your boiled kidney beans are ready.
    To make brown onions for brown onion paste, add the oil into a hot handi & once the oil get hot add the onions & fry them over medium flame until they turn golden brown while stirring at regular intervals.
    Once the onions turn golden brown, transfer them into a sieve & squeeze out the excess oil.
    Add the fried onions into a mixer grinder jar & add a splash of water, grind the onions into a fine paste & your brown onion paste is ready.
    Set a handi over high flame & heat it well, then add oil & let the oil heat well too.
    Once the oil is hot, add all the whole spices & stir them quickly.
    Further add the ginger garlic chilli paste, stir & cook over medium flame briefly, then add turmeric powder, stir & cook for few seconds.
    Then add the tomato puree along with salt & all the powdered spices, stir the spices into the puree & add the brown onion paste, stir well & cook the masala well for 10-12 minutes until the oil gets separated.
    If the masala gets dry, add hot water as required & continue to cook it further.
    Once the oil gets separated, add the boiled kidney beans along with the water & mix well with the masala & bring it to a boil.
    Once the rajma comes to a boil, cover it & cook over medium low flame for 20-25 minutes.
    After cooking the rajma for 20-25 minutes the gravy will thicken up a bit & its colour with get slightly darker too, now to make the gravy even creamier mash the rajma using a ladle gently & continue to cook it for 1-2 minutes.
    Taste & adjust salt to your preference & add kasuri methi, garam masala, fresh coriander & mix everything well.
    Your delicious rajma is ready.

    Chutney
    Ingredients:
    MINT | पुदीना 1 CUP
    FRESH CORIANDER | हरा धनिया 1 CUP
    SPRING ONION GREENS | हरे प्याज़ के पत्ते 1/3 CUP
    ONION | प्याज़ 1 NO.
    GREEN CHILLIES | हरी मिर्च 3-4 NOS.
    GARLIC | लेहसुन 3-4 CLOVES
    JAGGERY | गुड़ 1 TBSP
    TAMARIND | इमली 1 TBSP
    POMEGRANATE POWDER | अनारदाना पाउडर 1/2 TBSP
    CUMIN POWDER | जीरा पाउडर 1 TSP
    BLACK SALT | काला नमक 1 TSP
    SALT | नमक TO TASTE
    ICE CUBE | बर्फ 1 NO.
    WATER | पानी AS REQUIRED
    Method:
    Add all the ingredients of the chutney into mixer grinder jar & grind it into a fine chutney.
    Your special chutney for rajma chawal is ready.

    #yfl #SanjyotKeer #rajmachawal

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    Intro 0:00
    Rajma soaking 0:48
    Masala 2:20
    Chutney 8:04
    Plating 8:50
    Outro 9:41

  • Motichoor Laddu Recipe | आसानी से बनाइये हलवाई जैसे मोतीचूर लड्डू | Chef Sanjyot Keer

    Motichoor Laddu Recipe | आसानी से बनाइये हलवाई जैसे मोतीचूर लड्डू | Chef Sanjyot Keer

    Full written recipe for Motichoor Laddu

    Prep time: 5-10 minutes
    Cooking time: 20-25 minutes
    Serves: 8-10 pieces

    Ingredients:
    Batter
    GRAM FLOUR | बेसन 1 CUP / 100 GRAMS
    WATER | पानी 150 ML
    Sugar syrup
    FOOD COLOUR | फूड कलर A PINCH (ORANGE)
    WATER | पानी 1/2 CUP
    SUGAR | शक्कर 3/4 CUP
    Final cooking & shaping
    HOT WATER | गरम पानी 1 TBSP
    GHEE | घी 1 TBSP (MELTED)
    MELON SEEDS | खरबूजे के बीज 2 TSP
    Method:
    To make the batter, place a sieve over a bowl & sieve in the gram flour, further add water in batches while whisking it continuously to make a lump free, thin & smooth batter.
    Once the batter is ready, pour it into a pining bag & tie a knot to the open end of it.
    Now to fry the moti / small pearls, heat oil to 170C or until moderately hot.
    Once the oil is moderately hot, cut the tip of the piping bag to make a very fine hole then hold the piping bag over the kadhai & squeeze it gently, this will produce a stream of small droplets that will fall directly into the hot oil.
    Fry the pearls medium flame until light golden brown, make sure you don’t fry them too much.
    Once fried, transfer the motis into a sieve using a ladle & gently give a jerk to the sieve to remove any excess oil.
    Further transfer the fried motis from the sieve into a tissue paper lined bowl & fry all the motis similarly & let them cool down completely, your motis / pearls for motichoor laddu are ready.
    To make the sugar syrup firstly add the food colour & water into a bowl & stir it well to dissolve the colour.
    Take a pan & add the sugar into it along with the prepared coloured water & switch on the flame to high, stir well & cook until the sugar dissolves.
    Once the sugar dissolves completely switch off the flame & add all the fried motis into the pan & mix it well with sugar syrup.
    When all the motis get combined with the sugar syrup switch on the gas flame & cook the mixture over low flame until all the sugar syrup is absorbed by the motis, add in a tablespoon of hot water if you feel like the mixture is getting dry.
    Once all the sugar syrup is absorbed, switch off the flame, cover the pan & let the mixture rest for 10 minutes.
    After the mixture has rested, transfer it into a large bowl & add ghee along with the melon seeds & mix gently, let the mixture cooldown till it reaches room temperature.
    To shape the laddus, take a spoonful of the mixture & form it into a roundel using your hands, shape all the remaining mixture similarly.
    Your motichoor laddus are ready, garnish them with varak & chopped pistachio.

    #YFL #SanjyotKeer #motichoorladdu

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    Intro 0:00
    Batter 0:58
    Frying 1:50
    Sugar syrup 4:20
    Final process 4:47
    Shaping 5:50
    Plating 7:30
    Outro 8:12

  • No Oven Nankhatai Recipe | Simple Ingredients, Eggless | बिना ओवन के नानखटाई | Chef Sanjyot Keer

    No Oven Nankhatai Recipe | Simple Ingredients, Eggless | बिना ओवन के नानखटाई | Chef Sanjyot Keer

    Full written recipe for Nankhatai

    Prep time: 5-10 minutes
    Cooking time: 15-20 minutes
    Serves: 12-15 pieces

    Ingredients:
    SUGAR | शक्कर 1/2 CUP
    GHEE | घी 1/2 CUP
    CARDAMOM POWDER | इलायची पाउडर 1/2 TSP
    BAKING SODA | बेकिंग सोडा 1/4 TSP
    CURD | दही 1 TSP
    REFINED FLOUR | मैदा 1 CUP
    ALMOND & PISTACHIO | बादाम पिस्ता AS REQUIRED (SLIVERED)
    Method:
    Add the sugar into a mixer grinder jar & grind it into a fine powder to make powdered sugar.
    Further sieve in the powdered sugar into a large bowl & add ghee along with cardamom powder, baking soda & curd, mix well using a whisk.
    Once all the ingredients come together sieve in the refined flour & mix it well using a whisk or a spatula, use your hands for form the mixture into a dough but make sure you don’t have knead it.
    Once the dough is formed take a small portion of it & form it into a roundel using your palms then gently press it, shape all the nankhatais similarly & place on a butter paper line baking tray with 2-3 inches of gap between each piece.
    Add the slivered almonds & pisctachios from the top & bake in a 170C preheated oven for 12-14 minutes.
    Once baked remove them out of the oven & let them cool down completely before serving.
    If you don’t have an oven, you can use a kadhaai to bake these, add plenty of salt in the kadhaai, cover & let it preheat over high flame for 20 minutes.
    Further take a plate & line it with butter paper & place the shaped nankhatais on the plate.
    Once the kadhaai is preheated, place a steamer stand or a cookie cutter to give the plate some height & then place the plate on the stand.
    Cover the kdhaai with a lid & bake the nankhatais over low flame for 20-25 minutes.
    Once baked remove them from the kadhai & cool them down completely.
    Your no oven perfectly baked nankhatais are ready, serve them with some kadak chai.

    #YFL #SanjyotKeer #nankhatai

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    Intro 0:00
    Dough & shaping 0:46
    Baking 2:26
    Baking without oven 4:17
    Plating 5:15
    Outro 5:37