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How to make Sesame Bread Toast at home 🔥 | Chef Sanjyot Keer #shorts

December 8, 2022
Malvani Masala Recipe | मालवणी मसाला बनाने का तरीका | Chef Sanjyot Keer

Full written recipe Malvani Masala

Prep time: 10-15 minutes
Cooking time: 20-25 minutes (excluding drying chillies time)
Serves: 600 grams of masala

Ingredients:
BYADGI CHILLI | बयादगी मिर्च 300 GRAMS
SANKESHWARI CHILLI | संकेशवरी मिर्च 50 GRAMS
PANDI CHILLI | पांडी मिर्च 50 GRAMS
CORIANDER SEEDS | धनिया 80 GRAMS
CUMIN SEEDS | जीरा 15 GRAMS
CARAWAY SEEDS | शाह जीरा 10 GRAMS
FENNEL SEEDS | सौंफ 20 GRAMS
MUSTARD SEEDS | राई 10 GRAMS
POPPY SEEDS | खस खस 20 GRAMS
BLACK PEPPERCORNS | साबुत काली मिर्च 20 GRAMS
CLOVES | लौंग 8 GRAMS
NAGKESAR | नागकेसर 8 GRAMS
KABAB CHINI | कबाब चीनी 5 GRAMS
STAR ANISE | चकरी फूल 5 GRAMS
TRIPHALA | त्रिफला 5 GRAMS
BLACK CARDAMOM | बड़ी इलाइची 3 NOS.
GREEN CARDAMOM | हरी इलायची 12-15 NOS.
MACE | जावित्री 8 GRAMS
WILD MACE | मायापत्री 5 GRAMS
STONE FLOWER | पत्थर के फूल 3 GRAMS
CINNAMON STICK | दालचीनी 5 GRAMS
NUTMEG | जायफल 1 NO. (CRUSHED)
TURMERIC | हल्दी 10 GRAMS (CRUSHED)
ASAFOETIDA | हींग 3 GRAMS (CRUSHED)
BAY LEAF | तेज पत्ता 10 NOS.
FENUGREEK SEEDS | मेथी के बीज 3 GRAMS
Method:
To make malvani masala you will need to first dry the red chillies under direct sunlight for 2-3 days until they become completely dry & crisp, you can also dry roast the chillies in a large kadhai.
You can also dry the chillies in an oven at 100 C for 25 minutes, I always dry the chillies in the oven.
Once the chillies become dry & crisp, break the stalk off the chillies & transfer them into a mixer grinder & grind it into a fine powder.
Transfer the chilli powder into a large bowl.
To toast the whole spices set a kadhai over high flame & heat it really well, once the kadhai gets hot lower the flame & add coriander seeds, cumin seeds, caraway seeds, fennel seeds, mustard seeds & poppy seeds, mix well & dry roast the spices until they become fragrant.
Once the spices get fragrant transfer the spices into a bowl & set the kadhai back over the flame.
Further add all the remaining whole spices in the kadhai & dry roast them while stirring them frequently until they become fragrant, then transfer the spices into the same bowl & cool them down completely.
Transfer all the spices into a mixer grinder jar & grind them into a fine powder, then transfer it into a bowl.
Further mix the garam masala & the chilli powder together then strain them into a large plate using a sieve.
Your malvani masala is ready, transfer it into an airtight jar (preferably a glass jar), you can use the masala for upto a year if stored correctly.

#YFL #SanjyotKeer #malvanimasala

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Chapters
00:00 Intro
0:57 Red Chillies
2:50 Whole spices
5:23 Final mixing
5:51 Outro

December 7, 2022
How to make Green Chutney at home 🔥 | Chef Sanjyot Keer #shorts

December 6, 2022
Dal Dhokli Recipe | Gujarati Special | स्स्वादिष्ट दाल ढोकली | Chef Sanjyot Keer

Full written recipe for Dal Dhokli

Prep time: 10-15 minutes
Cooking time: 30-35 minutes (excluding soaking time)
Serves: 4-5 people

Dal
Ingredients:
TOOR DAL | तूर दाल 1 CUP
WATER | पानी 3 CUPS
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
SALT | नमक TO TASTE
PEANUTS | मूंगफली 2 TBSP
GHEE | घी 2 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
MUSTARD SEEDS | राई 1/2 TSP
CLOVES | लौंग 3-4 NOS.
CINNAMON | दालचीनी 1/2 INCH
RED CHILLI | लाल मिर्च 2 NOS.
FENUGREEK SEEDS | मेथी के बीज 1/2 TSP
ASAFOETIDA | हींग 1/2 TSP
CURRY LEAVES | कड़ी पत्ते 8-10 NOS.
TOMATO | टमाटर 1 NO. (CHOPPED)
GINGER CHILLI PASTE | अदरक और मिर्च की पेस्ट 1 TBSP
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
HOT WATER | गरम पानी AS REQUIRED
JAGGERY | गुड़ 1 TBSP
TAMARIND PULP | इमली का पल्प 1 TBSP
Method:
Wash the toor dal well & soak it in fresh water for 30 minutes to an hour.
Once soaked, discard the water & add the dal into a pressure cooker & add water, turmeric powder & salt.
Place a steel bowl over the dal in the cooker & add the peanuts into the bowl, put the cooker’s lid on & cook the dal over medium high flame for 2-3 whistles, then switch off the flame & let the cooker de-pressurize.
Once de-pressurized open the lid, remove the peanuts & set them aside, then blend the dal using a blender, your boiled toor dal is ready.
Now to temper the dal set a deep pan or a stock pot over high flame & once it gets hot add in the ghee & let the ghee heat as well.
Once the ghee gets hot add the cumin seeds, mustard seeds, cloves, cinnamon, red chillies, fenugreek seeds, asafoetida, curry leaves, tomato, ginger chilli paste & salt to taste, stir & cook over high flame until the tomatoes get slightly mushy.
Further add turmeric powder & kashmiri red chilli powder, stir quickly & add the boiled dal, stir well & add hot water to adjust the consistency of the dal, make sure to keep the dal a little watery at this stage as its going to simmer for a while you will be making the dhoklis.
Add the boiled peanuts, jaggery & tamarind pulp, stir well & set the flame to medium low, let the dal simmer until you prepare the dhoklis.
Dhokli
Ingredients:
WHEAT FLOUR | घेउं का आटा 1 CUP
GRAM FLOUR | बेसन 1 TBSP
SALT | नमक A PINCH
ASAFOETIDA | हींग A PINCH
CAROM SEEDS | अजवाइन 1/2 TSP (CRUSHED)
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
OIL | तेल 2 TSP
WATER | पानी AS REQUIRED
Method:
In a large bowl add all the dry ingredients along with the oil & mix everything well.
Further add water as required to make a semi-soft dough, the dough should be of the same stiffness as a puri/chapati dough.
Once you have kneaded the dough, cover it with a damp cloth for 10-15 minutes.
Divide the dough into 2 portions once rested, coat one portion with dry flour & roll it into a large chapati, it shouldn’t be too thick or too thin.
Further cut the chapati into squares, diamonds or strips using a pizza cutter or a knife, I have cut them into diamonds.
Cut the second portion similarly & your dhoklis will be ready to be added into the dal.
Final cooking
Ingredients:
TAMARIND PULP | इमली का पल्प 1 TBSP
JAGGERY | गुड़ 1 TBSP
FRESH CORIANDER | हरा धनिया AS REQUIRED (CHOPPED)
Method:
Check the dal that has been simmering, taste & adjust accordingly, I added a tablespoon of both tamarind pulp & jaggery, stir well & bring the dal to a boil before adding the dhoklis or else the dhoklis will stick to each other when you add them in the dal.
Once the dal comes to a boil, add the all the cut dhoklis carefully & then gently stir them into the dal.
Cover the pan with a lid & cook over medium low flame for 10 minutes.
Once cooked, remove the lid, you will see that the dal has thickened up a bit & the dhoklis will have fluffed up.
Add some freshly chopped coriander & stir well.
Your dal dhokli is ready, add ghee & lemon juice over the dal while serving along with crispy papads.

#YFL #SanjyotKeer #daldhoklirecipe

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Chapters
00:00 Intro
1:01 Dal
3:57 Dhokli
5:08 Dal Dhokli
6:16 Plating
7:06 Outro

December 5, 2022
Mutton Curry in Pressure Cooker | आसान प्रेशर कुकर मटन करी | Easy Mutton Curry | Chef Sanjyot Keer

Full written recipe for Mutton Curry (cooker)

Prep time: 10-15 minutes
Cooking time: 25-30 minutes
Serves: 3-4 people

Ingredients:
Marination
MUTTON | मटन 1 KG
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
LEMON JUICE | निंबू का रस 1 TSP
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और मिर्च की पेस्ट 3 TBSP
CURD | दही 200 GRAMS
Curry
OIL | तेल 2-3 TBSP
GHEE | घी 2-3 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1 TSP
GREEN CARDAMOM | हरी इलायची 2 NOS.
BAY LEAF | तेज पत्ता 2 NOS.
BLACK CARDAMOM | बड़ी इलाइची 1 NO.
CINNAMON STICK | दालचीनी 1 INCH
ONION | प्याज़ 350 GRAMS (SLICE)
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और मिर्च की पेस्ट 2 TBSP
GREEN CHILLI | हरी मिर्च 2 NOS. (SLIT)
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
SPICY RED CHILLI | तीखी लाल मिर्च पाउडर 1 TBSP
GARAM MASALA | गरम मसाला 1/2 TSP
HOT WATER | गरम पानी A SPLASH
SALT | नमक TO TASTE
HOT WATER | गरम पानी AS REQUIRED
GARAM MASALA | गरम मसाला A PINCH
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
LEMON JUICE | निंबू का रस 1 TSP
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL
Method:
Add the mutton into a large bowl along with salt, turmeric powder & the remaining ingredients of the marinade, mix well using your hands, you can marinate the mutton for a few hours if you have the time.
Set a pressure cooker over high flame & add the oil & ghee into it, once the ghee gets hot, add in all the whole spices along with the onions, stir well & cook over high flame until the onions turn golden brown.
Once the onions turn light golden brown, add in the ginger garlic chilli paste & slit green chillies, stir well & continue to cook until the onions turn golden brown.
Further lower the flame & add all the powdered spices, stir & immediately add a splash of hot water & cook the spices for 2-3 minutes until the fat gets separated.
Once the ghee gets separated, add the marinated mutton & salt, stir well & sear the mutton over high flame for 4-5 minutes.
Then add hot water as required to cover the mutton & mix well, put the lid on & cook the mutton over high flame until the first whistle & then set the flame to low & cook for 12-15 minutes, the time taken for the mutton to be cooked will depend upon its quality.
Once cooked, switch off the flame & let the cooker de-pressurize, open the lid after the cooker has de-pressurized & if the mutton hasn’t cooked fully, you can cook it over high flame for a few more minutes until it is done.
Further, switch on the flame to high & stir it well, then add garam masala, roasted kasuri methi powder, lemon juice & fresh coriander, stir & cook for 1-2 minutes.
Your easy mutton curry is ready, serve it hot with rotis & rice.

Garam masala – https://youtu.be/xih_pk8O6DU

#YFL #SanjyotKeer #muttoncurry

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Chapters
Intro 00:00
Marination 1:00
Curry 1:23
Plating 5:22
Outro 7:05

December 2, 2022
Green Chutney – 6 Ways | Bright Green Chutney Secret | हरी चटनी बनाने के 6 तरीके | Chef Sanjyot Keer

Full written recipe for Home-style green chutney

Ingredients:
FRESH CORIANDER | हरा धनिया 1 CUP
MINT | पुदीना 1/2 CUP
GREEN CHILLI | हरी मिर्च 3-4 NOS.
GARLIC | लेहसुन 3-4 CLOVES
GINGER | अदरक 1 INCH
ONION | प्याज़ 1/2 NO.
ROASTED CHANA DAL | दलिया 1/2 TBSP
SUGAR A PINCH
SALT | नमक TO TASTE
CUMIN POWDER | जीरा पाउडर A PINCH
CHAAT MASALA | चाट मसाला A PINCH
BLACK SALT | काला नमक A PINCH
DRY MANGO POWDER | आमचूर पाउडर 1 TSP
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 paste.
Your home-style green chutney is ready.

Restaurant style green chutney
Ingredients:
FRESH CORIANDER | हरा धनिया 1/2 CUP
MINT | पुदीना 1/2 CUP
GREEN CHILLI | हरी मिर्च 2 NOS.
GINGER | अदरक 1/2 INCH
GARLIC | लेहसुन 2-3 CLOVES
ROASTED CHANA DAL | दलिया 1/2 TBSP
SUGAR | शक्कर 1/2 TSP
SALT | नमक TO TASTE
CHAAT MASALA | चाट मसाला A PINCH
BLACK SALT | काला नमक A PINCH (CHEAT)
CUMIN POWDER | जीरा पाउडर A PINCH
LEMON JUICE | निंबू का रस 1/2 TSP
CURD | दही 1/4 CUP (FOR PASTE)
ICE CUBE | बर्फ 1 NO.
CURD | दही 1 CUP

Method:
Add all the ingredients of the chutney into a mixer grinder jar and grind them into a fine paste.
Further add the curd into a separate bowl & add the prepared green paste into the curd & mix well.
Your restaurant style green chutney is ready, serve alongside kebabs & other Indian starters/appetizers.

Sandwich chutney
Ingredients:
FRESH CORIANDER | हरा धनिया 2 CUPS
GREEN CHILLIES | हरी मिर्च 10-12 NO.
GARLIC | लेहसुन 7-8 CLOVES
CURRY LEAVES | कड़ी पत्ता 8-10 NOS
SPINACH | पालक 3-4 LEAVES (BLANCHED)
SANDWICH MASALA / CHAAT MASALA | सैंडविच मसाला / चाट मसाला A LARGE PINCH
SALT | नमक TO TASTE
BREAD | ब्रेड 1 SLICE
ICE CUBE | बर्फ 1 NOS.
WATER | पानी AS REQUIRED
Method:
Add all the ingredients of the chutney into a mixer grinder jar & grind it into a fine chutney.
Your street style spicy sandwich chutney is ready.

Vrat Waali Chutney
Ingredients:
FRESH CORIANDER | हरा धनिया 1 CUP
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
SENDHA SALT | सेंधा नमक TO TASTE
SUGAR | शक्कर 1 TBSP
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 vrat waali chutney is ready, serve it alongside fasting dishes like sabudana vada, farali pattice.

Coconut chutney
Ingredients:
COCONUT | नारियल 1 CUP (DESICCATED)
ROASTED CHANA DAL | दलिया 1/3 CUP
FRESH CORIANDER | हरा धनिया 1/2 CUP
GREEN CHILLI | हरी मिर्च 2 NOS.
CUMIN POWDER | जीरा पाउडर A PINCH
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
SALT | नमक TO TASTE
ICE CUBE | बर्फ 1 NO.
WATER | पानी AS REQUIRED
For tempering
OIL | तेल 2 TBSP
URAD DAL | उरद दाल 1/2 TSP
CHANA DAL | चना दाल 1/2 TSP
RED CHILLI | लाल मिर्च 2-3 NOS.
MUSTARD SEEDS | राई 1/2 TSP
CURRY LEAVES | कड़ी पत्ता 6-8 NOS.
Method:
Add the coconut, roasted chana dal, fresh coriander & the remaining ingredients into a mixer grinder jar & grind it into a fine paste.
Transfer the coconut chutney into a bowl & set a pan on high flame, add the oil, once the oil gets hot add in the urad & chana dal, fry them in the oil for a few seconds & then add red chillies, mustard seeds, curry leaves.
Further pour the tadka immediately over the coconut chutney & stir well.
Your coconut chutney is ready.

Sanjyot Keers Style green chutney

Ingredients:
FRESH CORIANDER | हरा धनिया 1 CUP
MINT | पुदीना 1 CUP
SPRING ONION GREENS | हरे प्याज़ के पत्ते A HANDFUL
ONION | प्याज़ 1 NO. MEDIUM SIZE
GARLIC | लेहसुन 8-10 CLOVES
GINGER | अदरक 1 INCH
GREEN CHILLIES | हरी मिर्च 5-6 NOS.
TAMARIND | इमली A LEMON SIZED BALL
JAGGERY | गुड़ 1 TBSP
SALT | नमक TO TASTE
CHAAT MASALA | चाट मसाला A PINCH
CUMIN POWDER | जीरा पाउडर A PINCH
BLACK SALT | काला नमक 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 paste.
Your SK style green chutney is ready.

#YFL #SanjyotKeer #greenchutney

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November 28, 2022
Dal Baati Churma Recipe | स्वादिष्ट दाल बाटी चूरमा | Chef Sanjyot Keer

Full written recipe for Dal Bati Churma

Prep time: 25-30 minutes
Cooking time: 1.5 hours
Serves: 5-6 people

Bati
Ingredients:
WHEAT FLOUR | घेऊँ का आटा 4 CUPS
SEMOLINA | रवा 1/2 CUP
BAKING SODA | बेकिंग सोडा 1/2 TSP
CAROM SEEDS | अजवाइन 1 TSP (CRUSHED)
SALT | नमक TO TASTE
GHEE | घी 4-5 TBSP (FOR DOUGH)
WATER | पानी 1.5 CUPS
GHEE | घी AS REQUIRED
GHEE | घी AS REQUIRED (MELTED | FOR DIPPING)

Dal
Ingredients:
CHANA DAL | चना दाल 1/4 CUP
MASOOR DAL | मसूर दाल 1/4 CUP
URAD DAL | उरद दाल 1/4 CUP
GREEN MOONG DAL | हरी मूंग दाल 1/4 CUP
TOOR DAL | तुअर दाल 1/4 CUP
WATER | पानी AS REQUIRED (FOR SOAKING)
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
GHEE | घी 1/2 TBSP
WATER | पानी AS REQUIRED
Tempering
GHEE | घी 3 TBSP
CUMIN SEEDS | जीरा 1 TSP
RED CHILLI | लाल मिर्च 2-3 NOS.
GARLIC | लेहसुन 1 TBSP (CHOPPED)
GINGER | अदरक 1 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 1-2 NOS. (CHOPPED)
ASAFOETIDA | हींग 1/2 TSP
ONION | प्याज़ 1 NO. (CHOPPED)
TOMATO | टमाटर 1 NO. (CHOPPED)
SALT | नमक TO TASTE
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
HOT WATER | गरम पानी AS REQUIRED
SALT | नमक IF REQUIRED
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)

Churma
Ingredients:
BATI | बाटी 3-4 NOS.
GHEE | घी 1 TBSP
CAHSEW | काजू 1 TBSP (CHOPPED)
ALMONDS | बादाम 1 TBSP (CHOPPED)
CARDAMOM POWDER | इलाइची पाउडर 1/2 TSP
POWDERED SUGAR / BOORA | पीसी हुई चीनी/ बूरा 3 TBSP

#YFL #SanjyotKeer #dalbaatichurma

The Music I use in All my videos – https://bit.ly/3CdPbSc
(Best for independent creators)

Follow us on all platforms:
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Follow my personal handles here: (Chef Sanjyot Keer)
Facebook – https://bit.ly/3tpjqQA
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Twitter – https://bit.ly/33qQpJN

Chapters
Intro 00:00
Bati 1:06
Dal 7:00
Churma 10:46
Plating 13:08
Outro 14:20

November 25, 2022
Palak Patta Chaat Recipe | Kokum Chutney | कुरकुरी पालक पत्ता चाट | Chef Sanjyot Keer

Full written recipe for Palak Patta Chaat

Prep time: 20-25 minutes.
Cooking time: 50-55 minutes (excluding soaking time)
Serves: 4-5 people

Kokum Chutney
Ingredients:
KOKUM| कोकम 50 GRAMS
HOT WATER | गरम पानी AS REQUIRED
JAGGERY | गुड़ 400 GRAMS
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
ROASTED CUMIN POWDER | जीरा पाउडर 2 TSP
BLACK SALT | काला नमक 1 TSP
SALT | नमक TO TASTE
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
GINGER POWDER | सौंठ पाउडर 1/4 TSP
WATER | पानी 400 ML
Method:
Add the kokum into a bowl & pour hot water over it just to cover the kokum, let the kokum soak for 1-1.5 hours.
Once soaked transfer the kokum into mixer grinder jar & grind it into a fine paste.
Transfer the paste into a deep pan or a stock pot & add jaggery along with all the remaining ingredients of the kokum chutney.
Then switch on the flame to high & cook until all the jaggery melts.
Once the jaggery melts lower the flame to medium low & cook the chutney until it reduces & thickens up a bit, this process will take 25-30 minutes.
To check if the chutney is ready, dip a spoon into the chutney, the chutney should coat the backside of the spoon.
Switch off the flame & cool down the chutney completely, then transfer it into an airtight jar or a container.
Your kokum chutney is ready, you can store it in the fridge & use it for upto a month.

Green chutney
MINT | पुदीना 1/2 CUP
FRESH CORIANDER | हरा धनिया 1 CUP
GREEN CHILLI | हरी मिर्च 4-5 NOS.
GINGER | अदरक 1 INCH
BLACK SALT | काला नमक 1/2 TSP
CUMIN POWDER | जीरा पाउडर 1 TSP
DRY MANGO POWDER | आमचूर पाउडर 1 TSP
SALT | नमक TO TASTE
ICE CUBE | बर्फ 1 NO.
WATER | पानी AS REQUIRED
Method:
Add all the ingredients of the green chutney into a mixer grinder jar & grind it into a fine chutney.
Your green chutney for chaat is ready.

Curd
Ingredients:
CURD | दही 2 CUPS
POWDERED SUGAR | पीसी हुई शक्कर 1/4 CUP
BLACK SALT | काला नमक 1/2 TSP
Method:
Place a large sieve over a bowl & add the curd, powdered sugar & black salt in it, sieve all the ingredients together using a spoon or a spatula.
Once sieved, whisk the curd using a whisk for a few seconds.
Your seasoned curd is ready.

Palak Patta
Method:
GRAM FLOUR | बेसन 1.5 CUPS
CORN FLOUR | कॉर्न फ्लोर 1/2 CUP
CAROM SEEDS | अजवाइन 1/2 TSP (CRUSHED)
SALT | नमक TO TASTE
BAKING SODA | बेकिंग सोड़ा 2 PINCHES
WATER | पानी AS REQUIRED
SPINACH | पालक AS REQUIRED
Method:
In a large bowl add gram flour, corn flour, carom seeds, salt, baking soda & water, whisk well to make a batter of flowing consistency.
Wash the spinach leaves well & pat dry them using a tissue paper or a cloth.
Heat oil until it becomes moderately hot (170C).
Dip the spinach leaves into the batter & then carefully drop them into the hot oil, fry them spinach over high flame until crisp & light golden brown.
Once fried transfer the fried spinach onto a sieve so that all the excess oil drips off.
Your crispy palak for palak patta chaat is ready.

Assembly:
PALAK PATTA
CURD
DABI BHALLA MASALA
GREEN CHUTNEY
KOKUM CHUTNEY
NYLON SEV
FRESH CORIANDER
POMEGRANATE

Dahi Bhalla masala: https://youtu.be/Jhmjty652Uc
Meethi chutney: https://youtu.be/zkbDNyV9G3w

#YFL #SanjyotKeer #palakpattachaat

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Chapters
Intro 0:00
Kokum chutney 1:00
Spicy green chutney 3:34
Seasoned Curd 4:06
Palak patta 5:13
Plating 7:50
Outro 8:52

November 23, 2022
Easy Naan on Tawa at Home | Garlic Naan, Cheese Naan | तवे पर नान बनाइए आसानी से | Chef Sanjyot Keer

Full written recipe food Naan (Butter Naan, Butter garlic Naan, Cheese Chilli Garlic Naan)

Prep time: 15-20 mins
Cooking time: 10-15 minutes (excluding resting time)
Serves: 4-5 people

Dough
Ingredients:
WATER | पानी 1/2 CUP + 1 TBSP
MILK | दूध 1/4 CUP
CURD | दही 1/2 CUP
OIL | तेल 1 TBSP
POWDERED SUGAR | पीसी हुई शक्कर 2 TBSP
REFINED FLOUR | मैदा 2 CUPS
WHEAT FLOUR | घेऊं का आटा 1 CUP
BAKING POWDER | बेकिंग पाउडर 1 TSP
BAKING SODA | बेकिंग सोडा 1/4 TSP
SALT | नमक TO TASTE
OIL | तेल AS REQUIRED (FOR GREASING)
Method:
Add water, milk, curd, oil & powdered sugar in a large mixing bowl & mix them well using a whisk.
Further add the refined flour, wheat flour & rest of the dry ingredients & mix using a spatula until all the dry flour combines.
Then transfer the dough onto a kitchen platform & knead the dough for 8-10 minutes or until it becomes smooth & less non-sticky.
Once the dough becomes smooth & non-sticky form it into a tight round dough ball & place it in a greased bowl & drizzle a few drops of oil over the surface of the dough to prevent it from getting dry, cover the bowl with clingwrap or a wet cloth & let the dough rest for at least 2 hours, you can let the dough for a few more hours if you have the time.
Transfer the dough onto a kitchen platform & divide it into equal sized roundels, I have divided them into 75-80 grams portions.
Place the shaped roundels onto an oiled baking tray or a plate & again drizzle a few drops of oil on the doughballs to prevent them from getting dry.
Cover the doughballs using a damp cloth & let them rest for 15-20 minutes,
After the final rest the doughballs will be ready to be cooked.
To cook the naan, you will require a tawa that is “not” non-stick.
Heat the tawa really well before you start shaping the naans.
To check if the tawa is ready, sprinkle water on the tawa, if the water evaporates instantly then the tawa is ready.
Butter naan
Ingredients:
REFINED FLOUR | मैदा
ONION SEEDS | कलौंजी
FRESH CORIANDER | हरा धनिया
WATER | पानी AS REQUIRED
BUTTER | मक्खन AS REQUIRED (MELTED)
Method:
Coat a doughball with dry refined flour & roll it into a thick round disc using a rolling pin.
Further apply onion seeds & coriander on the surface & roll it out into a flat semi thick chapati.
Then grab & pull one side of the naan to form it into an oval shape, you can keep the naan round as well.
Lift the naan & apply water on the back side of it, make sure you apply it nicely or else the naan won’t stick to the tawa properly.
Then place the naan, water side down, on the hot tawa & press it down carefully using your fingers to stick it onto the tawa.
Cook it for 10-15 seconds over high flame or until bubbles start appearing on the surface.
Further lift the tawa, flip & hold it over direct flame & cook until the naan becomes light golden brown & crisp from the top, make sure you keep rotating the tawa over the flame so that the naan cooks evenly.
Once cooked remove the naan from the tawa using a spatula & place it onto a chopping board, apply melted butter over it.
Your butter naan is ready.
Garlic butter naan
Ingredients:
REFINED FLOUR | मैदा
WATER | पानी AS REQUIRED
GARLIC | लेहसुन (CHOPPED)
FRESH CORIANDER | हरा धनिया (CHOPPED)
WATER | पानी AS REQUIRED
BUTTER | मक्खन AS REQUIRED (MELTED)
Method:
To make butter garlic naan shape the doughball similarly to butter naan, but once you stretch it to form an oval shape apply a generous amount of minced garlic on the surface along with fresh coriander.
Then apply water on the back side & cook it in the same way as the butter naan.
Once cooked transfer it onto a plate or a chopping board brush it with melted butter.
Your garlic butter naan is ready.

Cheese chilli garlic naan
Ingredients:
PROCESSED CHEESE | प्रोसेस्ड चीज़ 50 GRAMS
GREEN CHILLI | हरी मिर्च 2-3 NOS. (CHOPPED)
GARLIC | लेहसुन 2 TBSP (CHOPPED)
REFINED FLOUR | मैदा
GARLIC | लेहसुन (CHOPPED)
GREEN CHILLI | हरी मिर्च (CHOPPED)
FRESH CORIANDER | हरा धनिया (CHOPPED)
BUTTER | मक्खन AS REQUIRED (MELTED)
Method:
To make cheese chilli garlic naan add cheese, green chilli & garlic into a bowl & mix well, your cheese chilli garlic filling is ready.
Take a doughball & form into a bowl shape by pinching & rotating it using your thumb & fingers.
Place a spoonful of the cheese chilli garlic filling in the centre then bring the edges of the dough together & seal to form a doughball again.
Further coat the doughball using dry refined flour & then shape it in the same way as butter garlic naan.
Once shaped apply water on the surface of the naan & apply garlic, green chillies & fresh coriander on the naan & press all the ingredients onto the surface gently.
Further apply water on the backside of the naan & then cook it just like the rest of the naans.
Once cooked, transfer the naan onto a plate or a chopping board & apply melted butter.
Cut into triangles or the shape of your choice.
Your cheese chilli garlic naan is ready.

#YFL #SanjyotKeer #Naan

November 21, 2022
Kadhai Paneer Recipe | स्वादिष्ट कढ़ाई पनीर | Restaurant Style | Chef Sanjyot Keer

Full written recipe for Kadhai Paneer

Prep time: 20-25 minutes
Cooking time: 40-45 minutes
Serves: 4-5 people

Kadhai masala
Ingredients:
KASHMIRI RED CHILLI कश्मीरी लाल मिर्च 2 NOS.
CUMIN SEEDS | जीरा 2 TSP
CORIANDER SEEDS | साबुत धनिया 2 TBSP
FENNEL SEEDS | सौंफ 2 TSP
BLACK PEPPERCORNS | साबुत काली मिर्च 8-10 NOS.
Method:
Set a pan over high flame & once it gets hot set the flame to low.
Add all the whole spices into the pan & dry roast them while stirring them continuously until they get fragrant.
Transfer them into a bowl once fragrant & let them cool down completely.
Further add them into a mixer grinder jar or a mortar & grind the spices coarsely, make sure that you don’t end up making a fine powder of the spices.
Your fresh kadhai masala is ready.
Veggies & Paneer
Ingredients:
CAPSICUM | शिमला मिर्च 1 NO.
ONION | प्याज़ 1 NO. (PEELED)
TOMATO | टमाटर 2 NOS.
PANEER | पनीर 500 GRAMS (BLOCK)
Method:
Cut the veggies & paneer into dices & cubes or triangles according to your preference & keep them in bowls to be tossed further in the recipe.
Make sure you chop & utilise the trimmings of onion & tomato in the gravy.
Gravy
Ingredients:
GHEE | घी 4-5 TBSP
CUMIN SEEDS | जीरा 1 TSP
ONION | प्याज़ 2 NOS. + REMAINS (CHOPPED)
GARLIC | लेहसुन 3 TBSP (CHOPPED)
GINGER | अदरक 2 TBSP (CHOPPED)
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
KADAI MASALA | कड़ाई मसाला 3 TBSP
GREEN CHILLI | हरी मिर्च 3-4 (CHOPPED)
HOT WATER | गरम पानी AS REQUIRED
TOMATO | टमाटर 5 NOS. & REMAINS (CHOPPED)
SALT | नमक TO TASTE
HOT WATER | गरम पानी AS REQUIRED
Method:
Set a kadhai over high flame & once it gets hot add the ghee & let it heat as well.
Once the ghee gets hot add cumin seeds, onion, now stir & cook until the onions turn light golden brown.
Add garlic & ginger once the onions turn light golden brown & continue to cook until the onions turn golden brown.
Further add in all the powdered spices along with the chopped green chillies, stir well & add hot water, continue to cook until the ghee is released.
Once the ghee separates add tomatoes & salt, stir well & cook until the tomatoes get mushy & the ghee gets separated, this process will take upto 25 minutes.
To cook the tomatoes faster you can use a potato masher to mash all the tomato.
If the gravy becomes dry while cooking it, add hot water & continue to cook it further.
Once the tomatoes have cooked completely & the ghee is separated taste & adjust salt.
Your gravy for kadhai paneer is ready.
Final cooking
Ingredients:
GHEE | घी 1 TBSP
SALT | नमक A PINCH
KADAI MASALA | कड़ाई मसाला 1 TBSP
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL
GINGER | अदरक A SMALL HANDFUL (JULIENNE)
FRESH CREAM | फ्रेश क्रीम 2-3 TBSP (OPTIONAL)
KASURI METHI | कसूरी मेथी A PINCH
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
Method:
Set a wok over high heat, once it gets hot add ghee & let it heat nicely.
Further add all the cut veggies & toss over high flame for a minute.
Then add the paneer along with salt & kadhai masala, toss the paneer over high flame briefly to slightly fry it in the oil.
Further add the prepared gravy & stir gently to avoid the paneer from breaking.
Once the paneer & veggies are mixed nicely in the gravy, add fresh coriander & julienned ginger, stir & cook for 1-2 minutes then add fresh cream & kasuri methi, stir gently & finally add some more fresh coriander from the top.
Your kadhai paneer is ready, serve hot it with tandoori rotis.
#YFL #SanjyotKeer #

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Follow us on all platforms:
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Follow my personal handles here: (Chef Sanjyot Keer)
Facebook – https://bit.ly/3tpjqQA
Instagram – https://bit.ly/3o0FZK8
Twitter – https://bit.ly/33qQpJN

Intro 0:00
Kadhai Masala 0:52
Cutting 1:43
Gravy 4:46
Vegetables tossing 7:21
Plating 8:53
Outro 10:05

November 18, 2022