Category: Uncategorized
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Quick Healthy Breakfast – Khichu | Gujarati Special | गुजरात Special खीचू | Chef Sanjyot Keer
Quick & Healthy Breakfast – Khichu from Gujarat 😍
As you know I always love cooking & having Gujarati dishes & one of my all time favourites is – Khichu ❤️
It is super simple and easy to prep, basic ingredients and tastes amazing!
There is a similar recipe which is also cooked in Maharashtrian cuisine, do you know what it is called?? 😉
Prepare it soon & I hope you enjoy it as much as I do❤️
Full recipe is pinned in the comment section below 📌
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Delicious Tomato Rasam at home 🤩 | Home-made Rasam Masala | Chef Sanjyot Keer #shorts
Comforting, soothing Tomato Rasam is all you need this winter season ❤️
I have been in love with different versions of Rasam all my life and this one is one of my favourites! 🤩
It’s so comforting and tasty that I can have it anytime of the day!
Each home kitchen has its own recipe, what’s yours let me know, and which Rasam should I cook next?? ✨
I have also shared my Home made Rasam Masala recipe in this video! -
Tapioca plantation at Kalady by Ashram Residents
#Amma has always encouraged growing our own food using organic manure, believing it fosters self-reliance and harmony with nature. Inspired by her vision, the Mata Amritanandamayi Math has embraced organic and kitchen farming across India. Ashram residents, volunteers, and devotees work together to cultivate these crops with love and care.
The vegetables and produce grown this way are used to prepare meals for the ashrams, Amrita Hospitals, and other organizations connected to the Math. Here’s a glimpse of the tapioca harvest from Amma’s ashram in Kalady—a reflection of the bountiful yields we see every year.
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Hotel Style Sambar Recipe at Home From Scratch | Chef Sanjyot Keer #shorts
This is how I prepare Hotel Style Sambar recipe and it turns out to be so delicious. Perfect texture, perfect flavours and goes really well with Idli, dosa and even rice.
Check out our YFL home BlendLab Pro here: https://links.yflhome.com/blp2.0ytd
Here’s the full written recipe!
Hotel Style Sambar
Ingredients:
Wet Masala Paste
Coconut Oil 1 Tbsp
asafoetida 1/4 Tsp
Mustard Seeds 1 Tsp
cumin Seeds 1 Tsp
Urad Dal 1 Tbsp
Chana Dal 1 Tbsp
Black Peppercorns 1 Tsp
Coriander Seeds 2 Tbsp
Curry Leaves 15 Nos.
Kashmiri Red Chilli 10-12 Nos.
Ginger 1 Inch
garlic 3 Cloves
Green Chilli 1-2 Nos.
Shallots 4-5 Nos.
fenugreek seeds 1 tsp
Fresh Coconut 1/4 Cup (Grated)
Water As Required
Final cooking
Coconut Oil 2 Tbsp
Mustard Seeds 1/2 Tsp
Cumin Seeds 1/2 Tsp
Onion 2 Medium Sized (Diced)
Tomato 2 Medium Sized (Diced)
Turmeric Powder 1/2 Tsp
Kashmiri Red Chilli Powder 1 Tsp
Hot Water 1.5 Litres
Drumstick 1 No.
Pumpkin 1/3 Cup (Diced)
ash gourd 1/3 cup (diced)
Brinjal 1 No. (Diced)
Shallots 4-5 Nos. (Sliced)
Salt To Taste
Tamarind Pulp 3 TBSP
Jaggery 4-5 Tbsp
Toor Dal 1/3rd Cup (cooked & whisked)
For tempering
Oil 1 Tbsp
chana Dal 1/4 Tsp
Mustard Seeds 1/4 Tsp
red Chilli 4 Nos.
Curry Leaves 8-10 Nos.
Asafoetida 1/4 Tsp
Fresh Coriander A Handful (Chopped)Method:
Set a pan over high flame, add the oil & let it get hot.
Add asafoetida, mustard seeds, cumin seeds, urad dal, chana dal, black peppercorns & coriander seeds, stir & cook them briefly over medium flame.
Further add curry leaves, kashmiri red chillies, ginger, garlic, green chilli, shallots, fenugreek seeds, fresh coconut, stir well & saute all the ingredients for 2-3 minutes then transfer the mixture into a bowl & cool it down completely.
Once cooled, transfer the mixture into a mixer grinder jar, add water as required & grind it into a fine, smooth paste & your wet sambar paste is ready.
Set a stock pot over high heat, add oil & let it get hot.
Once the oil gets hot, add mustard seeds, cumin seeds, onions, tomatoes, turmeric powder, red chilli powder stir well & cook over high flame for 2-3 minutes.
Further add hot water, veggies, shallots, jaggery, tamarind pulp & bring it to a boil.
Once the sambar comes to a boil, add wet masala pasted, cooked toor dal, salt, stir well & cook over medium low flame for 20-25 minutes, make sure to cover it with a lid.
Set a small pan over high flame on a separate flame, add oil & let it get hot.
Add chanda dal, urad dal & all the ingredients of the temepering, cook briefly & immediately pour the tadka over the sambar & lastly add fresh coriander.
Your hotel style sambar is ready! Enjoy 🙂