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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

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  • 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

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  • 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

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