Tag: Recipes

Full written recipe Eggless Burger Buns

Prep time: 5-10 minutes
Cooking time: 2.5 hours
Serves: 7 burger buns

Ingredients:
WATER | पानी 150 ML (LUKEWARM)
SUGAR | शक्कर 1/2 TSP
INSTANT YEAST | इंस्टेंट यीस्ट 6 GRAMS / 1/2 TBSP
POTATO | आलू 1 NO. MEDIUM SIZE / 80-85 GRAMS (BOILED)
REFINED FLOUR | मैदा 320 GRAMS
SALT | नमक 1 TSP
UNSALTED BUTTER | अनसाल्टेड बटर 25 GRAMS (SOFT)
OIL | तेल AS REQUIRED
MILK | दूध AS REQUIRED
BUTTER | मक्खन AS REQUIRED
Method:
In a bowl add water & sugar, stir well to dissolve the sugar then add in the yeast & dissolve it as well, further cover the bowl with cling wrap of a plate & set it aside for 5-10 minutes.
The mixture should froth up after the rest, this will indicate that the yeast is alive, if the mixture doesn’t froth up repeat the process with new yeast.
Further take a boiled medium sized potato into a large bowl & mash it completely using a spatula until it becomes smooth.
Add the refined flour & salt in the same bowl as the potato & mix the flour well with the potato.
Further add the yeast & water mixture into the flour & combine it well using your hands to form the dough.
Once all the dry flour gets incorporated, transfer the dough onto a flat surface & knead it for 3-4 minutes.
Then add the soft unsalted butter in 2 batches & incorporate it into the dough, once you have added all the butter knead the dough really well for 10-12 minutes until it becomes super soft & smooth, to check if your dough is ready take a small portion of the dough & stretch it, it should form an extremely thin sheet which is almost transparent, this is called a gluten window.
Once a gluten window forms your dough is ready, form it into a large doughball & transfer it into a large, greased bowl & drizzle a few drops of oil over the surface of the dough, cover the bowl with cling wrap & place it in a warm corner of the kitchen & let the dough ferment until its double the size, it will take 1-1.5 hours approximately depending upon the room temperature.
After the dough becomes double in size, remove the cling & puncture the dough using your hand & then transfer it onto a flat surface & divide it into 80 grams portions, you should get about 7 portions.
Cover the portions using a damp cloth until you roll the other doughballs, to shape the doughball pull & bring the edges of the dough portion towards the centre then flip it & roll it into a tight & smooth doughball.
Shape all the doughballs similarly & place them on a butter paper lined baking tray & gently press all the doughballs with your hand to flatten them out.
Further cover it with a damp cloth & let it rest for 30 minutes.
After 30 minutes you’ll see that the doughballs have risen slightly, at this stage brush the surface of the doughballs using milk & place it into a 190C preheated oven & bake for 12-14 minutes or until their surface becomes light golden brown.
Once the buns are baked remove the tray from the oven & brush them with melted butter immediately.
Further transfer them from the tray onto a cooling rack & cool them down completely.
Your freshly baked eggless & fluffy burger buns are ready.

#YFL #SanjyotKeer #burgerbunrecipe

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Intro 0:00
Yeast preparation 1:26
Dough 5:07
Shaping 8:54
Baking 10:21
Texture 13:59
Outro 14:23

Full written recipe for Sabudana Khichdi

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

Ingredients:
SABUDANA | साबूदाना 1.5 CUPS
WATER | पानी 1.5 CUPS
PEANUTS | मूंगफली 1/2 CUP
GHEE | घी 2 TBSP
CUMIN SEEDS | जीरा 2 TSP
GREEN CHILLI | हरी मिर्च 2-3 (CHOPPED)
CURRY LEAVES | कड़ी पत्ते 10-12 NOS.
POTATO | आलू 2 NOS. (BOILED & DICED)
SALT | नमक TO TASTE
SUGAR | शक्कर 1/2 TSP
LEMON JUICE | निंबू का रस OF 0.5-1 LEMON
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Add the sabudana in a sieve & wash them using water, then transfer the washed sabudana in a large bowl & add equal amount of water, cover & let them soak for 4-5 hours until all the water has been soaked up.
Add the peanuts into a mortar or a chopper & grind it coarsely, you don’t have to make a powder.
Set a kadhai over high flame & once it gets hot, add ghee & once the ghee gets hot, add cumin seeds, green chilli, curry leaves & potatoes, stir & cook for 1-2 minutes.
Further add the crushed peanuts along with soaked sabudana, salt, sugar & lemon juice, stir well & then lower the flame, cover the kadhai with a lid & let it cook for 3-4 minutes, or until the sabudana turns translucent.
Lastly, sprinkle some fresh coriander & stir.
Your sabudana khichdi is ready.

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Intro 0:00
Sabudana soaking 1:14
Peanuts crushing 3:14
Final cooking 4:07
Plating 6:05
Outro 6:47

Full written recipe for Gobi Manchurian

Prep time: 15 minutes
Cooking time: 20-25 minutes
Serves: 3-4 people

Ingredients:
Crispy Cauliflower
CAULIFLOWER | फूलगोभी 1 NO.
WATER | पानी AS REQUIRED (FOR RINSING)
SALT | नमक A LARGE PINCH
REFINED FLOUR | मैदा ½ CUP
CORN FLOUR | कॉर्न फ्लोर ½ CUP
SALT | नमक TO TASTE
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च 1-2 TSP
WATER | पानी AS REQUIRED (ADDED GRADUALLY)

Method:
Cut the cauliflower into bite sized florets then transfer them into a large bowl & rinse them well with water & a large pinch of salt, let the florets rest in salt water for 3-4 minutes, this will help to get rid of any impurities.
Once rested, discard the salt water & rinse them with fresh water & discard the water again.
To make the batter for frying, add equal amounts of refined flour & corn flour in a bowl & season it with salt, black pepper powder & kashmiri red chilli powder, then gradually add water while whisking continuously to make a semi thin batter.
Further add the florets into the batter & mix well to coat them with the batter evenly.
Fry the coated florets in moderately hot oil (170 C) until light golden brown over medium flame then transfer them into a sieve & let them rest for a few minutes, meanwhile heat the oil slightly more.
Once rested, add the cauliflower back into the hot oil & fry them until they turn golden brown & crispy.
Your crispy cauliflower for gobi manchurian is ready.

Sauce
OIL | तेल 2 TBSP
ONION | प्याज़ 1/2 NO. (CHOPPED)
GINGER | अदरक 1 TBSP (CHOPPED)
GARLIC | लेहसुन 2 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 1-2 NOS. (CHOPPED)
CAPSICUM | शिमला मिर्च 1/2 NO. (CHOPPED)
SPRING ONION BULBS | हरे प्याज़ के बूते 2 TBSP (CHOPPED)
CORIANDER STEM | धनिए की डंठल 1/2 TBSP (CHOPPED)
SOY SAUCE | सोया सॉस 2 TSP
GREEN CHILLI PASTE | हरी मिर्च की पेस्ट OF 1-3 CHILLIES
KETCHUP | केचप 1 TBSP
RED CHILLI SAUCE | रेड चिली सॉस 1 TBSP
WHITE PEPPER POWDER | सफेद मिर्च का पाउडर A PINCH
SALT | नमक TO TASTE
WATER | पानी AS REQUIRED
CORN FLOUR | कॉर्न फ्लोर 2 TBSP
WATER | पानी 4 TBSP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
SPRING ONION GREENS | हरे प्याज़ के पत्ते A HANDFUL (CHOPPED)
GARAM MASALA | गरम मसाला A PINCH (OPTIONAL)
SPRING ONION GREENS | हरे प्याज़ के पत्ते A HANDFUL (CHOPPED)
Method:
Set a wok over high flame & let it get hot, then add oil, onion, ginger, garlic & green chillies, stir well & cook over high flame for 1-2 minutes.
Further add capsicum, spring onion bulbs, coriander stems, soy sauce, green chilli paste, ketchup, red chilli sauce, white pepper powder & salt, give it a stir & then add water as required to make the sauce.
Bring the sauce to a boil, then in a separate bowl add corn flour & water, mix well to make a slurry & then add it to the sauce gradually while stirring it continuously, this will thicken the sauce.
Further add the fried cauliflower along with fresh coriander, spring onion greens & garam masala, lower the flame & just coat the cauliflower with the sauce, you don’t have to cook much at this stage.
Then sprinkle some spring onion greens from the top.
Your gobi manchurian is ready.

#YFL #SanjyotKeer #gobimanchurian

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Intro 0:00
Gobi preparation 1:14
Batter 3:13
Frying 4:11
Final sauce 6:43
Plating 8:40
Outro 9:19

Full written recipe for Dum Aloo

Prep time: 10-15 minutes
Cooking time: 35-40 minutes
Serves: 4-5 people

Ingredients:
POTATO | आलू 500 GRAMS (SMALL & ROUND)
WATER | पानी AS REQUIRED
SALT | नमक A PINCH
MUSTARD OIL | सरसों का तेल AS REQUIRED
BLACK CARDAMOM | बड़ी इलायची 2 NOS.
GREEN CARDAMOM | हरी इलायची 4 NOS.
CINNAMON | दालचीनी 2 INCH.
CUMIN SEEDS | जीरा 1/2 TSP
BAY LEAF | तेज पत्ता 2 NOS.
CLOVES | लौंग 4-5 NOS.
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 3 TBSP
HOT WATER | गरम पानी AS REQUIRED
ASAFOETIDA | हींग 1 TSP
FENNEL SEED POWDER | सौंफ का पाउडर 2 TBSP
GINGER POWDER | सौंठ का पाउडर 1 TSP
SALT | नमक TO TASTE
HOT WATER | गरम पानी AS REQUIRED
Method:
Add the potatoes in a pressure cooker followed by plenty of water & a pinch of salt, pressure cook the potatoes over high flame for 1 whistle only then switch off the flame & let the cooker de-pressurize naturally.
Further take the potatoes out from the cooker & peel them once cooled, then poke holes into the potatoes using a fork or a toothpick, this will help them to fry properly.
To fry the potatoes set a kadhai over the flame & add ample amount of mustard oil in it, the oil should be enough to partially cover the potatoes when you add them.
Switch on the flame to high & heat the oil until it reaches its smoking point then lower the flame & allow the oil to cool down slightly.
Further add the potatoes & fry them without stirring initially so that they start turning slightly golden from the bottom, then stir & fry them over medium high flame until they turn golden & crispy from all sides.
Once fried, transfer the potatoes into a sieve & let them cool down, poke the potatoes again using a toothpick or a fork, this will help the spices & gravy to seep into the potatoes so that they become flavorful from the inside, your fried potatoes for dum aloo are ready.
In a mortar add the black cardamom, green cardamom & cinnamon stick & pound them very slightly so that the cardamom pods break open & the cinnamon stick breaks.
Further take some oil out from the kadhai to make the gravy & heat the oil in the kadhai.
Add the cumin seeds, bay leaf, cloves & the crushed spices, mix the kashmiri red chilli powder & hot water in a separate bowl & add the paste, stir well & cook the spices & the kashmiri red chilli powder for 1-2 minutes over low flame.
Further add asafoetida, fennel seed powder & ginger powder, stir well & cook for 3 minutes over medium flame.
Then add the fried potatoes along with salt to taste & stir well, make sure you turn the flame to medium high at this stage & cook the potatoes for 3-4 minutes.
Add hot water only till the surface of the potatoes & bring it to a boil.
Once the gravy comes to a boil, cover the kadhai with a lid & place some weight on the lid, you can also use foil paper to cover the kadhai for dum cooking.
Cook the dum aloo over low flame for 20-25 minutes.
Once cooked take off the lid, you’ll see that the gravy has reduced, authentic dum aloo’s gravy is thick but you can adjust the consistency as per your preference, taste & adjust seasoning accordingly.
Your authentic, delicious & easy dum aloo is ready, serve it hot with rice.

#YFL #SanjyotKeer #dumaloo

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Intro 0:00
Aloo process 0:54
Khade masale & cooking 5:03
Plating 9:21
Outro 9:54

Full written recipe for Railway Cutlet

Prep time: 15-20 minutes
Cooking time: 20 minutes
Serves: 18 pieces.

Ingredients:
Cutlet mixture
OIL | तेल 2 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
GINGER | अदरक 1 TSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2-3 NOS. (CHOPPED)
ASAFOETIDA | हींग A PINCH
CARROT | गाजर 1 NO. (CHOPPED)
BEETROOT | चुकुंदर 1 MEDIUM SIZED (CHOPPED)
FRENCH BEANS | फंसी 1/3 CUP
GREEN PEAS | हरा मटर 1/3 CUP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
CORIANDER POWDER | धनिया पाउडर 2 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च 1 TSP
GARAM MASALA | गरम मसाला 1/4 TSP
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
SALT | नमक A PINCH
POTATO | आलू 4-5 MEDIUM SIZED (BOILED)
CORN FLOUR | कॉर्न फ्लोर 1 TBSP
BREADCRUMBS | ब्रेड क्रंब्स 3 TBSP
SALT | नमक TO TASTE
DRY MANGO POWDER | आमचूर पाउडर 2 TSP (OR LEMON JUICE)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Crumbing
REFINED FLOUR | मैदा 4 TBSP
CORN FLOUR | कॉर्न फ्लोर 2 TBSP
SALT | नमक A PINCH
WATER | पानी AS REQUIRED
BREADCRUMBS | ब्रेड क्रंब्स AS REQUIRED
SALT | नमक A PINCH
Method:
Set a pan over high heat & once it gets hot add in the oil, cumin seeds, ginger, green chilli & asafoetida, stir & cook briefly over high flame.
Further add carrot, beetroot, french beans & green peas, stir well & cook over high flame for 2-3 minutes.
Then add all the powdered spices, salt, mix well & continue to cook over high flame for 1-2 minutes.
Once cooked, transfer the veggies into a large mixing bowl & let them cool down completely.
While the veggies are cooling down, take a large plate or tray & mash the potatoes in them using a potato masher.
Once the veggies have cooled down, add corn flour, breadcrumbs, mashed potatoes, salt, dry mango powder & fresh coriander, mix all the ingredients well using your hands, you don’t have to mash or knead the mixture.
If you feel like there is not enough binding then you can add more breadcrumbs as required, to check if the mixture is ready take a small portion of the mixture & press it, if it binds & holds its shape perfectly then your mixture is ready to be shaped.
To shape the railway cutlets, take a medium sized portion of the mixture & form it into a roundel, once you have the roundel form it into a droplet shape using your palms & then press it in a single stroke to form the cutlet, shape all the cutlets similarly.
Make the slurry for crumbing by adding refined flour, corn flour, salt & water as required while whisking continuously to form a semi-thin slurry.
Add breadcrumbs as required in a tray or a plate & season them with salt.
Add the shaped cutlet into the slurry & coat it well with the slurry, then take it out from the bowl using a fork & let the excess slurry drip off.
Place the cutlet in the breadcrumbs & cover it well with the breadcrumbs, make sure that an even layer of the breadcrumbs is applied, coat all the cutlets similarly.
To fry the cutlets heat oil until it gets moderately hot (165 C), then drop the cutlets in the oil carefully & fry over medium high flame until golden brown & crispy.
Once fried transfer them into a sieve so that all the excess oil drips off.
Your railway cutlets are ready, serve them hot with bread slices, butter & ketchup.

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Chapters
Intro 0:00
Cutlet Mixture 0:45
Crumbing 4:39
Frying 7:00
Plating 7:51
Outro 8:48

Saffola Honey Active is made with multiflora Honey including delicious Sundarban Forest Honey, it is naturally aromatic, sweet and fruity. Start your day with delightful spoon of Saffola Honey.

#yfl #SanjyotKeer #granolabars #SaffolaHoneyActive #100% pure #withSundarbanForestHoney

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Full written recipe for Granola Bars

Prep time: 10-15 minutes
Cooking time: 25-30 minutes (excluding setting time)
Serves: 20 bars
Ingredients:
ROLLED OATS | रोल्ड ओट्स 2 CUPS
ALMOND | बादाम 1/2 CUP (CHOPPED)
CASHEW | काजू 1/2 CUP (CHOPPED)
WALNUT | अखरोट 1/4 CUP (CHOPPED)
PUMPKIN SEEDS | कद्दू के बीज 1/2 CUP
SUNFLOWER SEEDS | सनफ्लावर के बीज 1/2 CUP
FLAX SEEDS | अलसी के बीज 2 TBSP
DATES | खजूर 20 NOS. (PITTED)
DRIED CRANBERRY | ड्राइड क्रैनबेरी 1/4 CUP
DRIED BLUEBERRY | ड्राइड ब्लूबेरी 1/4 CUP
HONEY | शहद 1/2 CUP
DARK CHOCOLATE | डार्क चॉकलेट 250 GRAMS (CHOPPED)
COCONUT OIL | नारियल तेल 1 TBSP
Method:
Set a pan over medium high heat & add the rolled oats in it once the pan gets hot, toast the oats while stirring continuously until they get slightly golden then transfer them into a large mixing bowl.
Set the pan back on the heat & then add the chopped almonds, cashews & walnuts, toast them while stirring until they get golden & then transfer them into the same bowl with the oats.
Further set the pan back on heat & add all the seeds & toast them similarly, transfer the toasted seeds into the same mixing bowl as the oats & nuts.
Let all the toasted ingredients cool down completely, meanwhile add the pitted dates into a mixer grinder jar & grind them into a finer paste, make sure you use soft dates as they are easier to grind.
Once the oats mixture cools down add in the dried berries along with the honey & mix really wel.
Further add the date paste & combine everything suing a spatula or your hands.
Once combined transfer the mixture into a butter paper lined baking tray & level it out using a spatula.
Then use a potato masher to press everything evenly, this step is very important, if you don’t press the mixture well then the bars will break while cutting them into pieces.
To level it out further, cover the surface with a plastic sheet or a clingwrap & move the rolling pin over it.
Place the tray inside the fridge for the bars to set while you melt the chocolate.
Place a heatproof bowl over a stockpot with boiling water, add the chopped dark chocolate & coconut oil, stir until the chocolate melts.
Once the chocolate melts remove it from the heat, get the tray from the fridge & pour the melted chocolate over the granola, spread it out evenly using a spatula.
Place it back in the fridge & let it set for 4-5 hours or overnight.
Once set demold it, remove the butter paper & cut it into bars according to your preference.
Your delicious, healthy & homemade granola bars are ready.

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Chapters
Intro 0:00
Granola base 1:09
Chocolate layer 6:13
Plating 7:46
Outro 8:00

Full written recipe for Tomato Rasam

Prep time: 10-15 minutes
Cooking time: 15-20 minutes
Serves: 6-8 people

Rasam Powder
Ingredients:
BYADGI CHILLI | ब्यादगी मिर्च 10-12 NOS.
GHEE | घी 2 TSP
CHANA DAL | चना दाल 1 TBSP
TUR DAL | tur दाल 1 TBSP
BLACK PEPPERCORNS | साबुत काली मिर्च 3 TBSP
CUMIN SEEDS | जीरा 3 TBSP
CORIANDER SEEDS | साबुत धनिया 5 TBSP
CURRY LEAVES | कड़ी पत्ता 18-20 NOS.
FENUGREEK SEEDS | मेथी के बीज 1/2 TSP
ASAFOETIDA | हींग 1/2 TSP
Method:
Set a pan over high heat & lower the flame once the pan gets hot, add the whole red chillies & toast them over low flame until crisp.
Transfer the chillies into a bowl once toasted & set it aside to cool down.
Add ghee in the same pan & then add chana & tur dal, stir & roast them over low flame until aromatic.
Add black peppercorns once the dals get aromatic, stir & cook briefly with the dals.
Further add cumin seeds along with coriander seeds & roast them similarly.
Once the dal & spices have toasted, add the curry leaves, fenugreek seeds & asafoetida & cook for a few more seconds.
Then transfer the mixture into a bowl & cool it down completely.
Break the stalks of the whole red chillies & add them into a mixer grinder jar once cooled, grind them into a fine powder & then add the cooled down spices & dal mixture, grind everything together into a semi-fine powder.
Your freshly made rasam powder is ready, store it in an airtight container, keep it in the fridge & use it for upto 3-4 months.
Rasam
Ingredients:
TUR DAL | तूर दाल 1/4 CUP (WASHED & SOAKED)
WATER | पानी AS REQUIRED
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
OIL | तेल 2 TBSP
RED CHILLI | लाल मिर्च 3-4
MUSTARD SEEDS | राई 1/2 TSP
CURRY LEAVES | कड़ी पत्ता 12-15 NOS.
GARLIC | लेहसुन 5-6 CLOVES (SMASHED & ROUGHLY CHOPPED)
ASAFOETIDA | हींग 1/2 TSP
TOMATO | टमाटर 2 NOS. (CHOPPED)
SALT | नमक TO TASTE
CORIANDER STEM | धनिया के डंठल A HANDFUL
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
TAMARIND | इमली LEMON SIZED BALL (SOAKED)
GREEN CHILLI | हरी मिर्च 2 NOS. (SLIT)
JAGGERY | गुड़ 1 TBSP (CHOPPED)
HOT WATER | गरम पानी AS REQUIRED
RASAM POWDER | रसम पाउडर 2 TBSP
HOT WATER | गरम पानी AS REQUIRED
BLACK PEPPERCORNS | साबुत काली मिर्च A PINCH (CRUSHED)
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL (ROUGHLY CHOPPED)
Method:
Add the washed & soaked tur dal in a pressure cooker along with enough water & turmeric powder, put the lid & pressure cook the dal for 3-4 whistles over high flame.
Once cooked let the cooker depressurize naturally & then take off the lid, whisk the dal well using a whisk, make sure it should become completely smooth & watery, your cooked dal for rasam is ready.
To make tomato rasam, set a pot over high heat & add oil into it, once the oil gets hot add in the red chillies, mustard seeds, curry leaves & garlic, stir well & cook briefly.
Further add asafoetida, tomato, salt & coriander stem, stir well & cook until the tomatoes get mushy.
Add turmeric powder & tamarind pulp along with hot water, stir & cook for 3-4 minutes until the raw smell of the tamarind is gone.
Then add the cooked tur dal, green chilli & jaggery, stir & then add hot water to adjust the consistency, rasam is always watery, it is not as thick as sambar.
Let the rasam simmer for 7-8 minutes, if it thickens up then add more hot water to it.
Once you have let the rasam simmer, add rasam powder to a bowl along with a few tablespoons of water, stir well until no lumps remain & add the mixture to the rasam & stir well.
Taste & adjust the salt at this stage & add crushed black peppercorns along with fresh coriander, stir & cook for 2-3 minutes.
Your delicious & super healthy tomato rasam is ready.

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Chapters
Intro 0:00
Rasam powder 0:59
Rasam 4:00
Plating 8:04
Outro 8:54