Swami Pranavamritananda Puri recites Kararavindena, the first stanza of Sri Bala-Mukunda Ashtakam
*karāravindena padāravindaḿ
mukhāravinde viniveśayantam*
With the lotus-like hand,
placing the lotus-like toes in the lotus-like mouth,
*vaṭasya patrasya puṭeśayānaḿ
bālaḿ mukundaḿ manasā smarāmi*
Reclining on the banyan leaf
that young Mukunda (the one who grants Moksha),
I meditate upon You
2024 is going to be all about exploring & promoting regional cuisines of India, let’s open the window to our regional cuisines to the world.
Comment down below which is that one recipe from your region which you feel the world should know about!
All things food, reality shows, MasterChef Australia, Indian cuisine & much more with former MasterChef Australia judges – Celebrity Chef Gary Mehigan & Celebrity Food Critic Matt Preston.
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Ingredients:
OLIVE OIL | ऑलिव ऑइल 2 TBSP
ONION | प्याज़ 1 NO. (ROUGHLY CHOPPED)
GARLIC | लेहसुन 5-6 CLOVES (SLICED)
CELERY | सैलरी 2 STALKS (ROUGHLY CHOPPED)
HOT WATER | गरम पानी 1 LITRE
SALT | नमक TO TASTE
ALMOND | बादाम 18-20 NOS. (ROUGHLY CHOPPED)
BROCCOLI | ब्रोकोली 250 GRAMS
STOCK | स्टॉक AS REQUIRED
SALT | नमक TO TASTE
BLACK PEPPER POWDER | काली मिर्च का पाउडर TO TASTE
Method:
Set a deep pan over high, once it gets hot, add in the olive oil & let the oil heat up as well.
Further add onion, garlic & celery, stir well & cook over high flame for 2 minutes.
Add hot water along with salt & almonds, stir well & bring the water to a boil.
Once the water comes to a roaring boil, add the broccoli, cover & cook over high flame until the broccoli becomes soft & tender, then switch off the flame & strain the mixture using a sieve, make sure to reserve the stock, let the mixture & the stock cool down to temperature.
Once cooled, add the broccoli mixture into a mixer grinder jar along with stock & blend it into a semi thick fine puree.
Strain & add the puree into a deep pan & switch on the flame to high, stir well to check the consistency & add more stock as required, you can keep the consistency of the soup as per your preference.
Bring the soup to a simmer, then taste & add salt & black pepper according to your taste & stir well.
Your quick, delicious, healthy & vegan broccoli almond soup is ready.
#YFL #SanjyotKeer #broccolisoup
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Intro 0:00
Stock 00:57
Paste 3:06
Plating 5:00
Outro 5:37
Prep time: 10-15 minutes
Cooking time: 2-3 hours (including proving time)
Serves: 8-10 donuts (depending upon the size)
Ingredients:
Dough
INSTANT DRY YEAST | इंस्टेंट ड्राई यीस्ट 1/2 TBSP / 6 GRAMS
MILK | दूध 1/4 CUP / 60 ML (LUKEWARM)
WATER | पानी 1/4 CUP + 1 TBSP / 75 ML (LUKEWARM)
POWDERED SUGAR | पीसी हुई शक्कर 1/4 CUP / 40 GRAMS
REFINED FLOUR | मैदा 2 CUPS / 300 GRAMS
POWDERED SUGAR | पीसी हुई शक्कर (REMAINING)
SALT | नमक 1 TSP / 5 GRAMS
CURD | दही 1/4 CUP / 60 GRAMS
UNSALTED BUTTER | अनसॉलटेड मक्खन 2 TBSP / 30 GRAMS (SOFTENED)
Classic glaze
POWDERED SUGAR | पीसी हुई शक्कर 1 CUP / 160 GRAMS
MILK | दूध 2 TBSP / 30 ML
VANILLA ESSENCE | वैनिला एसेंस 1 TSP / 5 ML
Chocolate glaze
POWDERED SUGAR | पीसी हुई शक्कर 1 CUP / 160 GRAMS
COCOA POWDER | कोको पाउडर 3 TBSP / 30 GRAMS
SALT | नमक A PINCH
MILK | दूध 3 TBSP / 45 ML
VANILLA ESSENCE | वैनिला एसेंस 1 TSP / 5 ML
SPRINKLES | स्प्रिंकल्स
Method:
In a bowl add milk, water & 1 teaspoon of powdered sugar from ¼ cup of powdered sugar measured for the dough, stir well to dissolve the sugar then add in the yeast & dissolve it as well, further cover the bowl with cling wrap or a plate & set it aside for 5-10 minutes.
In a large bowl sieve in the flour, remaining powdered sugar & salt, mix well.
Further add the curd & mix well to incorporate the curd.
Add the milk, water & yeast 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 until te dough becomes smooth, soft & nonstick.
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 or a wet cloth & 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 refined flour dusted kitchen platform & knead it slightly, then roll it into a 1.5 cm thick sheet.
Further cut the donuts using a donut cutter, or 2 different sized cookie cutters (you can also use a bowl & a bottle cap), remove the extra dough & place the cut donuts on a parchment lined sheet, cover it with a damp cloth, knead the extra dough again & roll & cut donuts out of it similarly until you have used all the dough.
Place all the donuts on a parchment line tray or a plate & cover with a damp cloth, place the donuts in a warm place & let the donuts rise again for 45 minutes to an hour, this is called bench proofing or 2nd proofing.
To make the classic glaze, sieve & add the powdered sugar into a bowl along with milk & vanilla essence, whisk well & your glaze is ready, make the chocolate glaze in the same way.
To fry the doughnuts, head oil in a deep pan until it reaches 175 C.
After the donuts have risen after 45minutes to an hour, carefully drop them in the hot oil, splash hot oil over the donuts using a spoon until they puff up nicely, fry 3-4 donuts at once, do not overcrowd the pan.
Flip the donuts once the turn light golden brown from one side, it will only take a minute & then fry them until they turn golden brown from the other side as well.
Transfer the donuts onto a wire rack using a large spider & let them cool down slightly until you can hold them.
Further dip them into the glaze of your choice while they are still warm, you can add sprinkles to your chocolate donuts.
Fry & glaze all the donuts similarly.
Your perfectly soft, fluffy & glazed donuts are ready.
#YFL #SanjyotKeer #donuts
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Ingredients:
Khaman
WATER | पानी 1 CUP
CITRIC ACID | नींबू का फूल 1 TSP (showing)
SUGAR | शक्कर 3 TBSP
SALT | नमक ½ TBSP
GROUNDNUT OIL | मूंगफली का तेल 1.5 TBSP
GRAM FLOUR | बेसन 2 CUPS / 220 GRAMS
WATER | पानी AS REQUIRED
OIL | तेल AS REQUIRED
BAKING SODA | बेकिंग सोड़ा 1 TSP
WATER | पानी 1 TBSP
Tempering
GROUNDNUT OIL | मूंगफली का तेल 2 TBSP
MUSTARD SEEDS | राई 1 TBSP
GREEN CHILLI | हरी मिर्च 3 NOS. (SLIT)
CURRY LEAVES | कड़ी पत्ता 10 NOS.
ASAFOETIDA | हींग ¼ TSP
WATER | पानी 1 CUP
SUGAR | शक्कर 2 TBSP
SALT | नमक TO TASTE
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
COCONUT | नारियल A HANDFUL (GRATED)
Method:
In a large bowl add water, citric acid, sugar, salt & groundnut oil, whisk we’ll for 2-3 minutes until the sugar & citric acid dissolves.
Further sieve in the gram flour & whisk well for 3-4 minutes until you get a smoothly flowing batter, cover & let the batter rest for 10 minutes.
While the batter is resting, set a steamer over high flame & keep it ready before you add the final ingredients of the batter, also grease the tray or plate you are going to be using to steam the khaman with oil, make sure it fits in the steamer.
Once the batter has rested, add the baking soda along with a tablespoon of water & whisk we’ll, the batter will puff up & rise, keep whisking for 2-3 minutes.
Quickly transfer the batter into the greased tray & tap it gently.
Place the tray into the steamer, cover & steam for 20-25 minutes or until a knife inserted comes out clean.
Remove the tray from the steamer once the khaman is ready & let it cool down to room temperature.
Meanwhile, set a pan over high flame to make the tempering, add in the oil & let it heat up.
Further add mustard seeds, green chilli & all the remaining ingredients of the tempering & boil the tempering for 2-3 minutes, then switch of the flame & let the tempering cool down slightly.
Once the khaman comes down to room temperature, demold it by flipping it onto a plate, run a knife through the sides once before flipping it & then cut it into squares.
Pour the tempering over the khaman & garnish it with fresh coriander & grated coconut while serving.
Green chutney
Ingredients:
FRESH CORIANDER | हरा धनिया 1 CUP
MINT | पुदीना ½ CUP
GREEN CHILLI | हरी मिर्च 2-3 NOS.
GINGER | अदरक ½ INCH
GATHIYA | गाठिया 2-3 TBSP (you can also use a piece of khaman)
CUMIN SEEDS | जीरा 1 TSP
SUGAR | शक्कर 1 TBSP
LEMON JUICE | नींबू का रस OF A LEMON
SALT | नमक TO TASTE
ICE CUBE | बर्फ 1 NO.
WATER | पानी AS REQUIRED
Method:
Add all the ingredients in a mixer grinder jar & grind it into a fine chutney, add very little water, this chutney needs to be thick in consistency.
Your green chutney is ready.
#YFL #SanjyotKeer #nylonkhaman
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It was a super fun collab with Chef Romy Gill from the UK ❤️
How delicious it turned out 😋
Thanksss for stopping by, next we cook again together in the UK ✨
Method:
• Preheat the oven to 165 C & line your baking tray.
• Take a large bowl & with the help of a whisk cream the butter, castor sugar & vanilla essence until light & fluffy.
• Further add the condensed milk & whisk until everything gets incorporated.
• Now add the milk & mix until everything is combined.
• Once everything is well combined, add the flour & fold it into the mixture using a spatula, make sure to only mix it until the flour gets incorporated.
• Now add yogurt & the remaining ingredients, mix everything well using a whisk until everything combines.
• Transfer the batter into a butterpaper lined baking tray & bake at 165 C for 15 minutes or until a toothpick/skewer comes out clean.
• The sponge is ready.
Rasmalai milk
Ingredients:
– Milk 2 cups
– Almonds 2 tbsp (chopped)
– Pistachio 2 tbsp (chopped)
– Green cardamom powder 1 tsp
– Condensed milk 1 cup
– Heavy cream 1/2 cup
Method:
• Add the milk & the condensed milk into a deep pan along with the nuts, cardamom powder & bring it to a boil.
• Once it comes to a boil let it simmer for 10 minutes.
• Further switch off the flame & once the milk cools down slightly add the heavy cream & mix well.
• Your rasmalai milk is ready.
Assembly:
• Once the sponge is baked & it cools down slightly, poke it with the help of a fork.
• Pour half of the milk mixture over the sponge & chill it for at least an hour.
• Cut & serve, top it up with some whipping cream & a couple of tablespoons of the rasmalai milk.
Method:
1. Add the cashews into a bowl & wash them well with water until the added water turns clear, let the cashews soak in the water for 2 hours.
2. Discard the water once the cashews are soaked & add them into a mixer grinder jar, grind the cashews into a fine paste using very minimal water.
3. Transfer the cashew paste into the Milton ProCook Granito nonstick pan/kadhai & add the powdered sugar.
4. Stir well to incorporate the sugar without switching on the flame.
5. Further switch on the flame for medium low & cook while stirring continuously until all the moisture evaporates & the mixture turns into a dough.
6. Transfer the dough onto a greased butter paper, fold & knead the dough using the butter paper until it cools down.
7. Then roll the dough into a semi thick long rectangle & apply silver vark.
8. Let it rest for 30-45 minutes or until it sets completely.
9. Once set cut the kaju katlis & serve.
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To get the perfect taste while cooking healthy, go for Milton ProCook and Cook like a Pro!
Click on the mentioned links or visit your nearest store to explore the Milton ProCook cookware range:
Milton ProCook Pressure Pan : https://bit.ly/40llmeV
Milton ProCook Triply Range : https://bit.ly/46TzoXT
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Ingredients:
Boiled dal
WHOLE URAD DAL | साबुत उरद दाल 1 CUP
RAJMA | राजमा 1/4 CUP
CHANA DAL | चना दाल 2 TBSP
WATER | पानी AS REQUIRED
GARLIC | लहसुन 5 CLOVES
WATER | पानी 1 INCH ABOVE THE DAL
SALT | नमक 1 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
Tempering & final cooking
BUTTER | मक्खन 3 TBSP
OIL | तेल 1 TSP
GINGER GARLIC PASTE | अदरक लहसुन की पेस्ट 2 TBSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
GARAM MASALA | गरम मसाला 1/4 TSP
TOMATO PUREE | टमाटर की प्यूरी OF 5 TOMATOES
SALT A PINCH | नमक A PINCH
HOT WATER AS REQUIRED | गरम पानी AS REQUIRED
FRESH CREAM | फ्रेश क्रीम 4-5 TBSP
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A LARGE PINCH
GARAM MASALA A LARGE PINCH | गरम मसाला A LARGE PINCH
BUTTER | मक्खन 2-3 TBSP
SALT | नमक IF REQUIRED
Method:
Add all the three dal into a large bowl, add water & wash them by rubbing them in between your palms 3-4 times until the water added turns clear, then let the dal soak for 10-12 hours.
Once soaked wash the dal again similarly until the added water turns clear, discard that water & add the dal into the cooker.
Add garlic, water, salt & kashmiri red chilli powder & pressure cook the dal over high flame for 4 whistles, then switch off the flame & let the cooker depressurize naturally.
Further mash the dal lightly using a potato masher, don’t mash it too much to make a paste, just mash until the rajma disappears then transfer it into a bowl & set it aside until you make the tempering.
Set the same pressure cooker or a stock pot on high flame & add butter along with the oil & let the butter melt.
Further add ginger garlic paste, stir & cook over medium flame for 2 minutes.
Lower the flame & add kashmiri red chilli powder & garam masala, stir well & then add the tomato puree & salt, stir well & cook over high flame until the oil separates & the tomato puree tunrs crumbly.
Then add the cooked dal, mix well with the tempering & add hot water as required, the dal should become slightly thin so that it gets time to cook while you let it simmer further, cook the dal for at least 25 minutes until it thickens.
Once the dal has thickened after simmering for 25 minutes add fresh cream, roasted kasuri methi powder, garam masala & butter, stir well then taste for salt & adjust accordingly.
Your delicious dal makhani is ready, serve it along with some laccha parathas & rice.
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Intro 0:00
Cooked Dal 1:32
Tempering 6:54
Plating 11:16
Giveaway 13:03
Outro 14:18
