Author: app_6ai7xa

Full written recipe Ragda Puri & Ragda Chaat

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

Ragda
Ingredients:
WHITE VATANA | सफेद मटर 1.5 CUPS
POTATO | आलू 4 NOS. (QUARTERS)
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
GREEN CHILLI | हरी मिर्च 1 NO. (SLIT)
WATER | पानी AS REQUIRED
SALT | नमक IF REQUIRED
Method:
Wash & soak the white vatana (peas) for 5-6 hours at least, then discard the water & add the soaked peas into a pressure cooker along with the potatoes, salt, turmeric powder, green chilli & water as required, the water should reach till the surface of the potatoes.
Pressure cook the peas & potatoes for 4-5 whistles over medium high flame then switch off the flame & let the cooker de-pressurize naturally.
Once de-pressurized, remove the lid & mash the potatoes using a potato masher.
Further switch on the flame & cook over high flame for 3-4 minutes until the ragda thickens up.
Once the ragda thickens up, taste & adjust the salt as per your taste.
Your ragda is ready.

Green Chutney
Ingredients:
FRESH CORIANDER | हरा धनिया 1 CUP
MINT | पुदीना 1/2 CUP
GREEN CHILLI | हरी मिर्च 8-10 NOS.
GINGER | अदरक 1 INCH
BLACK SALT | काला नमक 1/2 TSP
SALT | नमक TO TASTE
ICE CUBE | बर्फ 1 NO.
WATER | पानी AS REQUIRED
Method:
In a mixer grinder jar add the fresh coriander along with the remaining ingredients & grind it into a fine paste.
Your green chutney is ready.
Red Chutney
Ingredients:
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 8-10 NOS. (DESEEDED & SOAKED)
GARLIC | लेहसुन 10-15 CLOVES
GREEN CHILLI | हरी मिर्च 2 NOS.
SALT | नमक TO TASTE
BLACK SALT | काला नमक A PINCH
WATER | पानी AS REQUIRED
Method:
In a mixer grinder jar add in the soaked kashmiri red chillies along with the remaining ingredients & grind it into a fine paste.
Your red chutney is ready.

Ragda Puri Assembly:
PURI | पूरी
RAGDA | रगड़ा
CHAAT MASALA | चाट मसाला
GREEN CHUTNEY | हरी चटनी
RED CHUTNEY | लाल चटनी
MEETHI CHUTNEY | मीठी चटनी
ONION | प्याज़ (CHOPPED)
TOMATO | टमाटर (CHOPPED)
NYLON SEV | नायलॉन सेव
MASALA CHANA DAL | मसाला चना दाल
LEMON JUICE | नींबू का रस
CHAAT MASALA | चाट मसाला
FRESH CORIANDER | हरा धनिया

Ragda Tempering
Ingredients:
OIL | तेल 1 TBSP
CUMIN SEEDS | जीरा A PINCH
GREEN CHILLI | हरी मिर्च 2 NOS. (CRUSHED)
GINGER | अदरक 1 TSP (CHOPPED)
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1/2 TSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
HOT WATER | गरम पानी AS REQUIRED
RAGDA | रगड़ा
FRESH CORIANDER | हरा धनिया AS REQUIRED (CHOPPED)
Method:
To temper the ragda for ragda chaat, set a pan over high flame & add the oil once the pan get hot.
Further add cumin seeds, crushed green chilli, ginge, stir well & cook for 30 seconds.
Then lower the flame & add all the powdered spices along with a splash of hot water, stir & cook the masalas over high flame for a minute.
Finally add the ragda & fresh coriander & stir well.
Your tadke waala ragda for ragda chaat is ready.
Ragda Chaat Assembly:
RAGDA | रगड़ा
CHAAT MASALA | चाट मसाला
BLACK SALT | काला नमक
GREEN CHUTNEY | हरी चटनी
RED CHUTNEY | लाल चटनी
MEETHI CHUTNEY | मीठी चटनी
ONION | प्याज़ (CHOPPED)
TOMATO | टमाटर (CHOPPED)
NYLON SEV | नायलॉन
ALOO BHUJIA | आलू भुजिया
MASALA CHANA DAL | मसाला चना W
PURI | पूरी (CRUSHED)
FRESH CORIANDER | हरा धनिया (CHOPPED)
LEMON JUICE | नींबू का रस

#YFL #SanjyotKeer #ragdapurirecipe

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Chapters
Intro 0:00
Ragda 1:09
Green Chutney 4:09
Red Chutney 4:41
Ragda Puri 6:01
Ragda Tempering 7:26
Ragda Chaat 8:04
Outro 9:05

Full written recipe for Indori Poha

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

Jeeravan masala
Ingredients:
WHOLE SPICES
CUMIN SEEDS | जीरा 1 TBSP
CORIANDER SEEDS | धनिया पाउडर 1 TBSP
CINNAMON STICK | दालचीनी 1/2 INCH
FENNEL SEEDS | सौंफ 2 TSP
BLACK PEPPERCORNS | काली मिर्च 1/4 TSP
CLOVES | लौंग 7-8 NO.
BAY LEAF | तेज पत्ता 2-3 NOS.
NUTMEG | जयफल 1/2 NO. (GRATED)
POWDERED SPICES
GINGER POWDER | सौंठ पाउडर 1/4 TSP
DRY MANGO POWDER | आमचूर पाउडर 2 TSP
BLACK SALT | काला नमक 1 TSP
SPICY RED CHILLI POWDER | तीखी लाल w1 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
SALT | नमक 1/2 TSP
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
ASAFOETIDA | हींग A PINCH
SUGAR | शक्कर 1 TSP

Method:
Set a pan on medium heat, add, cumin seeds, coriander seeds, cinnamon stick, fennel seeds, black peppercorns, cloves and bay leaf, dry roast them on low flame until aromatic, once toasted well transfer over a plate, add grated nutmeg and cool down to room temperature.
Once cooled transfer the roasted spices in a grinding jar and add the remaining powdered spices & sugar, grind it well to make fine powder.
Jeeravan masala is ready, store it in an airtight container and use it accordingly.

Poha
Ingredients:
POHA | पोहा 3 CUPS
WATER | पानी AS REQUIRED
SALT | नमक TO TASTE
SUGAR | शक्कर 2 TBSP
LEMON JUICE | नींबू का रस OF 1/2 LEMON
TURMERIC POWDER | हल्दी पाउडर A PINCH
OIL | तेल 2 TBSP
MUSTARD SEEDS | राई 1/2 TSP
CUMIN SEEDS | जीरा 1/2 TSP
FENNEL SEEDS | सौंफ 1 TSP
GREEN CHILLI | हरी मिर्च 2-3 NOS. (CHOPPED)
ASAFOETIDA | हींग A PINCH
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
Method:
Add the poha into a sieve & rinse it very gently using water, then let the poha rest for 10 minutes, make sure you don’t soak it in water, just leave it in the sieve after rinsing.
Once rested, separate the poha using a spoon, you will see that the poha has soaked perfectly.
Add salt, sugar, lemon juice & turmeric powder & mix it very gently.
To make the tadka set a pan over high flame & once the pan gets hot, add oil.
Further add mustard seeds, cumin seeds, fennel seeds, green chilli, asafoetida & turmeric powder stir briefly & immediately pour the tadka over the poha & mix it in gently.
Then place the sieve over a stock pot with boiling water, cover & steam the poha for 10 minutes.
Your indori poha is ready, serve it hot & top it with lemon juice, jeeravan masala, ratlami sev, chopped onions & pomegranate.

#YFL #SanjyotKeer #indoripoharecipe

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Intro 0:00
Soaking poha 1:09
Jeeravan masala 3:06
Poha preparation 4:25
Tadka & steam 5:21
Plating/ assembly 7:36
Outro 8:26

Link for cooking rice: https://youtu.be/suXQ2mPfhSg
Link for boiled noodles: https://youtu.be/4Q12_scB6AY
Link for fried noodles: https://youtu.be/Tm9G9f-k8c4

Chicken Triple Schezwan Rice

Prep time: 25-30 minutes
Cooking time: 40-45 minutes
Serves: 5-6 people

Homemade red chilli paste
Ingredients:
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 20-25 NOS. (DESEEDED & SOAKED)
WATER | पानी AS REQUIRED
OIL | तेल 1/3 CUP
SALT | नमक A PINCH
VINEGAR | सिरका 1 TBSP

Fried Chicken
Ingredients:
CHICKEN | चिकन 350 GRAMS (BREAST)
SALT | नमक TO TASTE
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 2 TSP
LIGHT SOY SAUCE | लाइट सोया सॉस 1 TSP
HOMEMADE RED CHILLI PASTE | होममेड लाल मिर्च की पेस्ट 1 TSP
EGG | अंडा 1 NO. (WHITE)
CORN FLOUR | कॉर्न फ्लोर 3 TBSP

Ingredients:
OIL | तेल 2 TBSP
GARLIC | लेहसुन 3 TBSP (CHOPPED)
GINGER | अदरक 1 TBSP (CHOPPED)
SPRING ONION BULBS | स्प्रिंग ऑनियन बल्ब्स A HANDFUL
GREEN CHILLI | हरी मिर्च 1 NO. (CHOPPED)
LIGHT SOY SAUCE | लाइट सोया सॉस 1 TSP
KETCHUP | कैचअप 3 TBSP
RED CHILLI SAUCE | रेड चिली सॉस 2 TBSP
VINEGAR | सिरका 1 TSP
GREEN CHILLI PASTE | हरी मिर्च की पेस्ट OF 1-2 GREEN CHILLIES
CORIANDER STEMS | धनिए की डंठल 2 TBSP (CHOPPED)
WHITE PEPPER POWDER | सफेद मिर्च पाउडर A PINCH
SALT | नमक TO TASTE
HOMEMADE RED CHILLI PASTE | होममेड लाल मिर्च की पेस्ट 2 TBSP
HOT WATER / CHICKEN STOCK | गरम पानी / चिकन स्टॉक AS REQUIRED
CORN FLOUR | कॉर्न फ्लोर 1 TBSP
WATER | पानी 2 TBSP
CABBAGE | पत्ता गोभी 1/2 SMALL SIZED (JULIENNE)
CARROT | गाजर 1 NO. (JULIENNE)
CAPSICUM | शिमला मिर्च 1 NO. (JULIENNE)
SPRING ONION | हरा प्याज़ A HANDFUL (CHOPPED)
SPRING ONION GREENS | हरे प्याज़ के पत्ते A HANDFUL (CHOPPED)

Schezwan Rice
Ingredients:
OIL | तेल 2 TBSP
GARLIC | लेहसुन 2 TBSP (CHOPPED)
GINGER | अदरक 1 TSP (CHOPPED)
SPRING ONION | हरा प्याज A SMALL HANDFUL (CHOPPED)
CABBAGE | पत्ता गोभी 1/3 CUP (CHOPPED)
CARROT | गाजर 1/3 CUP (CHOPPED)
FRENCH BEANS | फ्रेंच बीन्स 1/3 CUP (CHOPPED)
EGG | अंडा 1 NO.
SELA BASMATI RICE | सेला बासमती चावल 4 CUPS COOKED
BOILED NOODLES | ऊबले हुए नूडल्स 100 GRAMS
LIGHT SOY SAUCE | लाइट सोया सॉस 1 TSP
VINEGAR | सिरका 1 TSP
KETCHUP | कैचअप 1 TSP
GREEN CHILLI PASTE | हरी मिर्च OF 1 GREEN CHILLI
HOMEMADE RED CHILLI PASTE | होममेड लाल मिर्च की पेस्ट 2 TBSP
SUGAR | शक्कर A PINCH
WHITE PEPPER POWDER | सफेद मिर्च पाउडर A PINCH
SALT | नमक TO TASTE
SPRING ONION GREENS | हरे प्याज़ के पत्ते A HANDFUL (CHOPPED)

#yfl #SanjyotKeer #ChickenTripleSchezwanRice

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Chapters
Intro 0:00
Red chilli paste 1:09
Fried chicken 3:10
Gravy 4:56
Rice & Noodles 7:34
Plating 9:34
Outro 10:46

Full written recipe for Tawa Rumali Roti

Paneer Tikka Masala – https://youtu.be/fohA4X5pYSg

Prep time: 10 minutes (excluding dough resting time)
Cooking time: 1-2 minutes (for one roti)
Serves: 6-7 roti (depending on the roti size)

Ingredients:
Dough
REFINED FLOUR | मैदा 1.5 CUPS
WHEAT FLOUR | गेहूं का आटा 1/2 CUP
SALT | नमक TO TASTE
SUGAR | शक्कर 1 TSP
OIL | तेल 1 TBSP
MILK | दूध 1 CUP (LUKEWARM)
REFINED FLOUR | मैदा AS REQUIRED
OIL | तेल
Salt water
SALT | नमक 2-3 TBSP
WATER | पानी 1 CUP
Method:
In a mixing bowl, add all the ingredients, except milk and mix well, now add milk in batches and combine well, once it becomes like a dough, transfer over the table top, sprinkle some refined flour if the dough is too sticky and knead well for 10-12 minutes using the stretch & fold method.
Once the dough becomes smooth & soft, form it into a doughball & place it in a greased bowl, drizzle oil over the surface of the dough, cover it with & damp cloth & let it rest for 2 hours at least.
Prepare salt water by just simply mixing salt & water in a bowl.
Set a tawa over high heat & let it get extremely hot, make sure you use iron tawa or roti tawa, do not use a non-stick pan.
Sprinkle salt water over the tawa once is hot, the water will evaporate instantly leaving behind a coating of salt which will make the tawa nonstick.
To make the rumali roti take a portion from the rested dough & form it into a roundel, coat the roundel with refined flour & roll it out into an extremely thin roti, keep dusting refined flour during the process.
Place the roti on the hot tawa, rumali roti inly takes a few seconds to cook from each side so flip it after 10-15 seconds.
Cook the rumali roti from both the sides until tiny brown spots appear on the surface, once cooked, remove the roti from the tawa.
Your super soft & thin rumali roti is ready, you can serve them with any kebabs or curries.

#YFL #SanjyotKeer #rumaliroti

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Intro 0:00
Dough 0:54
Tawa preparation 3:36
Shaping 4:26
Plating 7:46
Outro 8:37