People from around the world celebrated Pongal in Amritapuri, which this year is from January 15-18. Originating from Tamil tradition, Pongal is a harvest festival to thank the Sun, Mother Nature, and the farm animals that support humankind’s food chain and ecological relationships. It marks the beginning of the Tamil month of Thai, which is considered an auspicious time. Pongal is also the name of the dish made and eaten during the ceremonies. It is a mixture of boiled sweet rice and derived from the Tamil word pongu, which means “to boil over”.
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Dhaba Style Dal Tadka Aur Jeera Rice | ढाबे जैसी दाल तड़का और जीरा राइस | Chef Sanjyot Keer
Full written recipe for Dal Tadka Jeera Rice
Prep time: 20-25 minutes (excluding soaking time)
Cooking time: 30-35 minutes
Serves: 4-5 peopleDal Tadka
Ingredients:
Boiling dal
TOOR DAL | तूर दाल 1/2 CUP
CHANA DAL | चना दाल 2 TBSP
MASOOR DAL | मसूर दाल 2 TBSP
GREEN CHILLI | हरी मिर्च 1 NO. (SLIT)
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
GINGER | अदरक 1 INCH (JULIENNE)
WATER | पानी 2.5 CUPS (APPROX)
1st Tempering
GHEE | घी 2 TBSP
CUMIN SEEDS | जीरा 1 TSP
RED CHILLI | लाल मिर्च 1 NO.
GINGER | अदरक 1 TBSP (CHOPPED)
GARLIC | लेहसुन 1 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2-3 NOS. (CHOPPED)
ONION | प्याज़ 1 NO. (CHOPPED)
TOMATO | टमाटर 1 NO. (CHOPPED)
SALT | नमक TO TASTE
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI / DEGI RED CHILLI POWDER | कश्मीरी लाल मिर्च / देगी मिर्च पाउडर 1/2 TSP
CORIANDER POWDER | धनिया पाउडर 1/2 TSP
GARAM MASALA | गरम मसाला A PINCH
WATER | पानी A SPLASH
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
DRY MANGO POWDER | आमचूर पाउडर 1/2 TSP
BUTTER | मक्खन 1 TBSP
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
2nd Tempering
GHEE | घी 1 TBSP
ONION | प्याज़ 1/2 NO. (SLICED)
RED CHILLI | लाल मिर्च 1 NO.
ASAFOETIDA | हींग 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
Method:
Transfer all the three dals into a large bowl & wash them well until the water runs clear, then discard the water & add fresh water, let the dals soak for 30 minutes to an hour.
Once soaked, discard the water & transfer the dals into a cooker & add green chilli, salt, turmeric powder, julienned ginger & water, pressure cook the dal for 3-4 whistles over medium high flame.
Further switch off the flame & let the cooker de-pressurize naturally the open the lid & discard the green chilli & stir the dal well, your boiled dal is ready.
For the tadka, set a large pan over high heat & add the ghee once the pan gets hot.
Further add the cumin seeds, red chilli, ginger, garlic & green chilli & cook over medium flame for a minute.
Then add the chopped onions & cook until the onion turns light golden brown.
Further add the chopped tomato & salt, stir & cook until the tomato gets mushy then add powdered spices, stir quickly & then immediately add a lash of water & tilt the pan slight so that the flame enters the pan, do this step very carefully, doing this step will incorporate the smoky flavour without the use of any live charcoal.
Then add the boiled dal, stir well & bring it to a boil then add kasuri methi powder, dry mango powder, butter & fresh coriander & mix well.
To make the second tempering, set a small pan over high heat & once it gets hot, add the ghee.
Once the ghee gets hot add the sliced onion & fry until light golden brown, then add red chilli, asafoetida & kashmiri red chilli powder & immediately pour it over the dal.
Your dal tadka is ready.Jeera Rice
Ingredients:
BASMATI | बासमती 1 CUP
SALT | नमक TO TASTE
LEMON JUICE | निंबू का रस 1 TSP (ADD THE SLICE)
GHEE | घी 2 TBSP
CUMIN SEEDS | जीरा 1 TSP
SALT | नमक TO TASTE
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
Method:
Wash the rice well until the water runs clear then soak them in fresh water for 30-45 minutes.
To cook the rice, add water into a large stock pot & bring it to a roaring boil, once the water comes to a roaring boil, add salt & lemon juice (with the slice) along with the soaked rice, make sure your discard the water you soaked the rice in before adding them into the stock pot.
Cook the rice until they are 90% cooked, this will only take 4-5 minutes if the rice is soaked well.
Once cooked, transfer the rice into a sieve using a large spider then fluff them up using forks so that the excess steam escapes, cool down the rice completely.
To make jeera rice, set a wok over high heat & add ghee.
Further add the cumin seeds & once they crackle add in the boiled rice along with salt & fresh coriander.
Stir well & toss the rice over high flame for a few seconds.
Your jeera rice is ready.#YFL #SanjyotKeer #daltadka
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0:00 Intro
1:18 Dal Tadka
8:38 Jeera Rice
10:48 Plating
12:30 Outro -
Gajar Ka Halwa without Ghee or Mawa | Gajrela | बिना घी और मावा गाजर का हलवा | Chef Sanjyot Keer
Full written recipe for Gajar ka halwa / Gajrela
Prep time: 10-15 minutes
Cooking time: 1.5 hrs
Serves: 6-8 peopleIngredients:
RED CARROT | लाल गाजर 1/2 KG
MILK | दूध 1.5 LITRE (FULL FAT)
SUGAR | शक्कर 150 GRAMS
GREEN CARDAMOM POWDER | हरी इलायची का पाउडर 1/4 TSP
GHEE | घी 1 TBSP
ALMOND | बादाम 2 TBSP (SLIVERED)
CAHSEW | काजू 2 TBSP (CHOPPED)
RAISIN | किशमिश 1 TBSP
Method:
Wash the carrots & then trim their tops & bottoms, further peel the carrots & grate them using a large hole grater then transfer them into a bowl.
Set a heavy bottomed kadhai on the stove & add the milk, further switch on the flame to high & bring the milk to a boil.
Once the milk comes to a boil, add the grated carrots into the milk, stir well & cook the carrots with the milk over high flame initially until the milk comes to a simmer.
Once the milk comes to a simmer set the flame to medium & cook until all the milk reduces, this process will take 45 minutes to an hour, there won’t be a need to stir it continuously initially but once it becomes thick, make sure you stir it at regular intervals so that it doesn’t burn.
Once almost all the milk has evaporated, keep stirring until all the milk reduces.
When all the milk reduces, add the sugar & green cardamom powder, stir well & cook the halwa over medium heat while stirring it continuously until the natural ghee is released from the halwa, this process will take 15-20 minutes.
Switch off the flame once the ghee is released then heat a pan & add the ghee into it, further add the almonds & cashews once the ghee gets hot & fry them until they turn light golden brown.
Further pour the ghee(optional) & nuts over the halwa along with raisins & stir well.
Your gajrela is ready.#YFL #SanjyotKeer #gajarkahalwa
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Intro 0:00
Process 0:50
Plating 6:17
Outro 6:41 -
Kada Parshad Recipe | Aate Ka Halwa | कड़ा परशाद | आटे का हलवा | Chef Sanjyot Keer
Full written recipe for Kada Parshad
Prep time: 5 minutes
Cooking time: 15 -20 minutes.
Serves: 6-7 people.Ingredients:
GHEE | घी 1 KATORI
KARKARA AATA | करकरा आटा 1 CUP
SUGAR | शक्कर 1 CUP
WATER | पानी 2 CUP
Method:
Set a deep pan over high flame & once it gets hot, add in the ghee.
When the ghee gets hot add the flour while continuously stirring to prevent the formation of lumps.
Cook the flour over low flame until it turns dark biscuity in colour, make sure you keep stirring it continuously.
Once the flour & ghee turn dark biscuity in colour add the sugar & water, then increase the flame to medium low & cook the halwa until all the ghee separates.
Switch off the flame once the ghee separates, you kada / aate ka halwa is ready.#YFL #SanjyotKeer #kadaparshad
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0:00 Intro
1:22 Ingredient explanation
2:10 Measuring technique
2:39 Process
5:02 Serving
5:34 Outro -
Veg Chowmein Recipe | How to boil Noodles Perfectly | ठेले वाली चाऊमीन | Chef Sanjyot Keer
Full written recipe for Veg Chowmein
Prep time: 20-25 minutes
Cooking time: 5-10 minutes
Serves: 3-4 peopleIngredients:
SALT | नमक TO TASTE (FOR NOODLES)
NOODLES | नूडल्स 200 GRAMS
WATER | पानी AS REQUIRED
OIL | तेल 1-2 TBSP (FOR NOODLES)
OIL | तेल 2 TBSP
GINGER | अदरक 1 TBSP (CHOPPED)
GARLIC | लेहसुन 1 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NOS. (SLICED)
ONION | प्याज़ 1 NO. (SLICED)
CARROT | गाजर 1 NO. (JULIENNE)
CAPSICUM | शिमला मिर्च 1 NO. (JULIENNE)
CABBAGE | पत्ता गोभी ½ NO. (SHREDDED)
SUGAR | शक्कर A PINCH
SPRING ONION BULBS | स्प्रिंग ऑनियन बल्ब्स 2 TBSP
WHITE PEPPER POWDER | सफेद मिर्च पाउडर A PINCH
SALT | नमक TO TASTE
DARK SOY SAUCE | डार्क सोया सॉस 1 TSP
VINEGAR | सिरका 1/2 TSP
KETCHUP | केचअप 1 TBSP
RED CHILLI SAUCE | रेड चिली सॉस 1 TBSP
SPRING ONION GREENS | हरे प्याज़ के पत्ते A SMALL HANDFUL
Method:
Bring water to a roaring boil & add salt to taste.
Add noodles in the boiling water & only boil them for 30 seconds or until all the noodles have separated.
Further, switch off the flame & cover it for two to two & a half minutes.
Remove them using a pair of tongs & transfer them into a sieve, rinse them will cold water immediately to stop the cooking process & drizzle some oil over them to prevent them from sticking to each other.
Your perfectly boiled noodles are ready.
To cook the chowmein, set a wok over high heat & once it gets hot add the oil.
Once the oil gets hot, add ginger, garlic & green chillies, toss over high flame for a minute.
Further add all the veggies along with a pinch of sugar & toss the veggies over high flame for 30 seconds.
Further add spring onion bulbs, boiled noodles, white pepper powder, salt & the remaining ingredients of the chowmein, stir well & cook for a minute.
Your desi veg chowmein is ready.#YFL #SanjyotKeer #VegChowmein
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0:00 Intro
1:02 Cutting Veggies
7:00 Noodles
10:03 Chowmein
11:08 Plating
Outro 11:34 -
Eggless Chocolate Strawberry Cake Recipe | अंडे के बिना चॉकलेट स्ट्रॉबेरी केक | Chef Sanjyot Keer
Full written recipe for Chocolate Strawberry Cake
Prep time: 15-20 minutes
Cooking time: 45-50 minutes
Serves: 6-7 peopleIngredients:
Sponge
BUTTER | मक्खन 100 GRAMS (SOFT)
CASTOR SUGAR | कैस्टर शुगर 15 GRAMS
CONDENSED MILK | कंडेंस्ड मिल्क 200 GRAMS
VANILLA ESSENCE | वैनिला एसेंस 5 ML
MILK | दूध 100 ML
CURD | दही 55 GRAMS
VINEGAR | सिरका 1/2 TSP
REFINED FLOUR | मैदा 100 GRAMS
COCOA POWDER | कोको पाउडर 30 GRAMS
BAKING SODA | बेकिंग सोडा 1 TSP
Method:
To make the chocolate sponge, add the butter & castor sugar into a large bowl & whisk them both until the butter turns pale in colour & gets fluffy.
Further add the condensed milk & vanilla essence, whisk well to incorporate the condensed milk with the butter, once the condensed milk gets incorporated, add the milk & mix it well.
Then in a separate bowl mix the curd & vinegar together then add the curd into the batter & mix well using a whisk, your wet ingredients are ready.
Place a sieve over the bowl & add the refined flour, cocoa powder & baking soda into the sieve, sieve all the dry ingredients into the wet ingredients, make sure you sieve the lumps of cocoa powder that remain in the sieve.
Mix the dry ingredients well with the wet ingredients until no dry flour remains, make sure that you don’t overmix the batter.
Your batter for cake sponge is ready, pour the batter into a 7-inch parchment paper lined baking tin & bake in a 170 C oven for 30 minutes.
While the sponge is baking you can continue to make the further components of the cake.
Ganache
DARK CHOCOLATE COMPOUND | डार्क चॉकलेट कमपाउंड 200 GRAMS (CHOPPED)
FRESH CREAM | फ्रेश क्रीम 100 GRAMS
Method:
Set a heatproof bowl over a stock pot with boiling water, then add the chopped chocolate along with the fresh cream, whisk contiguously until all the chocolate melts.
Once the chocolate melts, remove the heatproof bowl from the stock pot, cover it with a cling & poke holes into it.
Place the ganache in the fridge for 30 minutes for it to set after which your ganache will be ready to be used.
For layering
STRAWBERRY | स्ट्रॉबेरी 300 GRAMS (CHOPPED)
POWDERED SUGAR | पीसी हुई शक्कर 2 TBSP
SUGAR | शक्कर 1/4 CUP
BOILING WATER | उबलता हुआ पानी 1/2 CUP
Method:
Add all the chopped strawberries into a bowl & add the powdered sugar, mix well & set it aside, your chopped strawberries for layering are ready.
To make the sugar water, add the sugar into a bowl then add boiling water into it, mix well until all the sugar dissolves then cool it down completely, you sugar water is ready.
Topping
NUTELLA | न्यूटेला 100-150 GRAMS
STRAWBERRY | स्ट्रॉबेरी (HALVED)
Method:
Once baked, remove the tin from the oven, to check if the sponge has baked correctly, insert a toothpick in the centre of the sponge, it should come out clean.
Let the sponge cool down in the tin for 10 minutes, then invert it onto a wire rack & peel off the parchment paper, then cover the sponge with a damp cloth & cool it down completely.
Once cooled cut the sponge into 3 equal layers using a serrated knife, your cake is now ready to be layered.
Spread a dash of the ganache on a large plate or a cake stand & place the bottom layer of the sponge on it & brush the sugar water on the surface of the sponge, this will help the sponge to remain the moist & soft.
Then spread an even layer of the ganache on the sponge & then spread half amount of the chopped strawberries.
Then place the second layer of the sponge over the strawberries & repeat the process of layering.
Once you have applied one more layer of the sugar water, ganache & chopped strawberries, place the third layer of the sponge.
Then apply the remaining sugar syrup from the strawberries on the top layer then brush the remaining amount of sugar water.
Further pour the nutella & spread it evenly, you can also decorate it in swirls like how I did.
Then use the halved strawberries to decorate the cake, you can also decorate the cake as per your preference & liking.
Your chocolate strawberry cake is ready, set in the fridge for at least an hour before cutting it.#YFL #SanjyotKeer #strawberrycake
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Crispy Honey Chilli Potatoes | क्रिस्पी हनी चिल्ली पोटेटोस | Chef Sanjyot Keer
Home-made Schezwan Sauce https://www.youtube.com/watch?v=tjFyqHV6p4A
Full written recipe for Honey Chilli Potatoes
Prep time: 20-25 minutes
Cooking time: 20-25 minutes
Serves: 2-3 peopleIngredients:
Fried Potato
POTATO | आलू 3-4 NOS.
VINEGAR | सिरका 1 TSP
SALT | नमक TO TASTE
REFINED FLOUR | मैदा 1/2 CUP
CORN FLOUR | कॉर्न फ्लोर 1/2 CUP
SALT | नमक TO TASTE
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
BAKING SODA | बेकिंग सोडा A PINCH
WATER | पानी 3/4 CUP (ICE COLD)
Sauce & Tossing
OIL | तेल 2-3 TBSP
GINGER | अदरक 1 TBSP (CHOPPED)
GARLIC | लेहसुन 2 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2-3 NOS. (SLICED)
SPRING ONION BULBS | स्प्रिंग ऑनियन बल्ब्स 2 TBSP
HOMEMADE SCHEZWAN SAUCE | होममेड शेज़वान सॉस 2 TBSP
RED CHILLI SAUCE | रेड चिली सॉस 1 TBSP
KETCHUP | कैचअप 3 TBSP
LIGHT SOY SAUCE | लाइट सोया सॉस 1 TSP
HONEY | शहद 2-3 TBSP
WHITE PEPPER POWDER | सफेद मिर्च पाउडर A PINCH
SALT | नमक TO TASTE
ONION | प्याज़ 1 NO. (SLICED)
CAPSICUM | शिमला मिर्च 1 NO. (SLICED)
WATER | पानी A SPLASH
CORN FLOUR | कॉर्न फ्लोर 2 TBSP
WATER | पानी 4 TBSP
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
SPRING ONION GREENS | हरे प्याज़ के पत्ते A SMALL HANDFUL (CHOPPED)Method:
Cut the peeled potatoes into thick french fries as shown in the video.
Bring water to a roaring boil in a stock pot, add vinegar & salt along with the cut potatoes.
Cook the potatoes for 3-4 minutes, then remove the potatoes from the water using a large spider & transfer them onto a sieve & let them cool down completely.
To make the batter add the refined flour, corn flour, salt, black pepper powder, baking soda & chilled water into a large bowl & whisk continuously to make a semi thick batter, make sure you add the water gradually while whisking continuously.
Further dip & coat the blanched potatoes in the batter & fry them in moderately hot oil (165 C) over medium high flame until light golden brown.
Once the potatoes turn light golden brown, transfer them into a sieve & let them rest for 5 minutes & let the oil heat slightly more (180 C).
Double fry the potatoes in hot oil once they have rested, fry them until they become golden brown & super crisp then transfer them into a sieve, your fried crispy potatoes are ready.
To make the sauce heat a wok over high flame & then add the oil & heat the oil as well.
Further add ginger, garlic & green chilli, stir & cook over high flame for a few seconds.
Then add spring onion bulbs, schezwan sauce & the remaining ingredients of the sauce, stir well & cook over high flame for 1 minutes & then add a splash of water, then bring the sauce to a simmer.
Further add the corn flour & water in a separate bowl, stir well to make a slurry, then add the slurry while stirring the sauce continuously.
Once the sauce thickens, lower the flame & add the fried potatoes along with fresh coriander & spring onion greens, toss & coat the potatoes well with the sauce, make sure you don’t cook a lot at this stage or else the potatoes will turn soggy.
Your honey chilli potato is ready.#YFL #SanjyotKeer #HoneyChilliPotatoes
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0:00 Intro
0:45 Crispy potatoes
3:32 Sauce & tossing
5:05 Plating
5:34 Outro