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How to make Palak Patta Chaat at home 🔥 | Chef Sanjyot Keer #shorts #ytshorts

December 18, 2022
How to make Pizza Omelette at home 🔥 | Chef Sanjyot Keer #shorts #ytshorts

December 17, 2022
Masala Dosa Recipe | Perfect Dosa Atta Tips | परफेक्ट मसाला दोसा बनानेका तरीका | Chef Sanjyot Keer

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#YFL #SanjyotKeer #masaladosarecipe
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Full written recipe for Masala Dosa

Prep time: 30-35 minutes
Cooking time: 30-35 minutes (excluding soaking & fermentation time)
Serves: 20 dosas

Ingredients:
Dosa batter
DOSA RICE / MOTI RICE | डोसा चावल / मोती चावल 3 CUPS
PARBOILED RICE | उकड़ा चावल 1 CUP
URAD GOTA | उरद गोटा 1 CUP
POHA | पोहा 1/3 CUP
FENUGREEK SEEDS | मेथी के बीज 1/2 TBSP
WATER | पानी AS REQUIRED (FOR SOAKING)
WATER | पानी 2 CUPS (APPROXIMATELY)(FOR GRINDING)
SALT | नमक 1 TBSP
SUGAR | शक्कर 1 TBSP
SALT | नमक TO TASTE 1 TBSP

Potato Masala
OIL | तेल 2 TBSP
MUSTARD SEEDS | राई 1/2 TSP
URAD DAL | उरद दाल 1/2 TSP
CHANA DALA | चना दाल 1/2 TSP
CASHEW | काजू 1/2 TBSP (CHOPPED)
ASAFOETIDA | हींग 1/2 TSP
GREEN CHILLI | हरी मिर्च 3 NOS. (CHOPPED)
GINGER | अदरक 1 TBSP (CHOPPED)
GARLIC | लेहसुन 1 TBSP (CHOPPED)
CURRY LEAVES | कड़ी पत्ता 8-10 NOS.
ONION | प्याज़ 3 NOS. (SLICED)
HOT WATER | गरम पानी 500 ML
POTATO | आलू 4 MEDIUM SIZED. (BOILED)
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
SUGAR | शक्कर A PINCH
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL

Coconut Chutney
COCONUT | नारियल 1 CUP (DESICCATED)
ROASTED CHANA DAL | दालिया 1/3 CUP
GREEN CHILLI | हरी मिर्च 2 NOS.
SALT | नमक TO TASTE
CUMIN POWDER | जीरा पाउडर A PINCH
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
WATER | पानी AS REQUIRED
OIL | तेल 2 TBSP
MUSTARD SEEDS | राई 1/2 TSP
CHANA DAL | चना दाल 1/2 TSP
URAD DAL | उरद दाल 1/2 TSP
RED CHILLI | लाल मिर्च 2-3 NOS.
CURRY LEAVES | कड़ी पत्ता 6-8 NOS.

Onion Tomato Chutney
OIL | तेल 2-3 TBSP
CHANA DAL | चना दाल 2 TSP
URAD DAL | उरद दाल 2 TSP
CURRY LEAVES | कड़ी पत्ता 12-15 NOS.
GARLIC | लेहसुन 12-15 CLOVES
GINGER | अदरक 2 INCH
GREEN CHILLI | हरी मिर्च 3-4 NOS.
CORIANDER STEM | धनिया के डंठल 2 TBSP
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 3-4 NOS.
ONION | प्याज़ 2 MEDIUM SIZED. (ROUGHLY CHOPPED)
TOMATO | टमाटर 6 MEDIUM SIZED (ROUGHLY CHOPPED)
SALT | नमक TO TASTE
OIL | तेल 2 TBSP
MUSTARD SEEDS | राई 1/2 TSP
CHANA DAL | चना दाल 1/2 TSP
URAD DAL | उरद दाल 1/2 TSP
CURRY LEAVES | कड़ी पत्ता 6-8 NOS.
ASAFOETIDA | हींग 1/4 TSP

Dosa Making
GHEE | घी AS REQUIRED

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Chapters
00:00 Intro
1:10 Dosa batter
7:24 Potato Masala
9:32 Coconut Chutney
10:43 Onion Tomato Chutney
13:24 Dosa making
15:01 Plating
16:00 Outro

December 16, 2022
Gur Papdi Recipe | Gujarati Special Sukhdi | सर्दियों में बनाइये गुड़ पापड़ी | Chef Sanjyot Keer

Full written recipe for Gur Papdi / Gor Papdi / Sukhdi

Prep time: 10-15 minutes
Cooking time: 25-30 minutes
Serves: 6-8 people

Ingredients:
MELON SEEDS | मगज़ 1/3 CUP
WHITE SESAME SEEDS | सफेद तिल 1/3 CUP
DRY COCONUT | सूखा नारियल 1/3 CUP (DESCICCATED)
EDIBLE GUM | गोंद 1/3 CUP
CASHEW | काजू 1/2 CUP
ALMOND | बादाम 1/2 CUP
GHEE | घी 1.5 CUPS
WHEAT FLOUR | गेहूं का आटा 1 CUP
KARKARA AATA | करकरा आटा 1 CUP
GREEN CARDAMOM POWDER | हरी इलायची का पाउडर 1/2 TSP
LONG PEPPER POWDER | पिप्पली / गनठोड़ा पाउडर 1 TBSP
GINGER POWDER | सौंठ 1 TBSP
NUTMEG | जायफल A PINCH (GRATED)
JAGGERY | गुड़ 1 CUP (CHOPPED)
GHEE | घी AS REQUIRED
Method:
Set a pan over high flame & once it gets hot lower the flame & add in the melon seeds & white sesame seeds, fry roast them over low flame until they get almost light golden brown.
Further transfer them in a bowl & add the coconut in the same pan & dry roast it until light golden brown then transfer it into a separate bowl & cool it down.
Remove a few teaspoons of the melon & sesame seeds in a separate bowl to use it as a garnish.
Further transfer the remaining melon & sesame seeds in a mixer grinder jar & grind it into a coarse powder & then transfer it into a mixer grinder jar.
Add the edible gum into a mixer grinder jar & grind it into a coarse powder.
Add the cashews & almonds in a chopper & grind them into a coarse powder as well.
To make the mixture add the ghee into a hot deep pan, once the ghee melts add wheat flour & karkara aata, make sure you keep stirring it continuously to prevent the formation of lumps.
Cook the flour over low flame until it turns into a dark biscuity colour, this process will take 12-15 minutes.
Once the flour becomes dark biscuity in colour, add the edible gum powder, make sure you add it carefully as the ghee & flour mixture will fluff up once you add the gum powder, stir & cook over low flame for 1-2 minutes.
Further switch off the flame & add the melon & sesame seed powder, cashew almond powder, coconut, cardamom powder, long pepper power, ginger powder & nutmeg powder, mix well then add the chopped jaggery & mix until all the jaggery dissolves, make sure you keep the flame off, you don’t have to cook the jaggery or else it will result in a hard gur papdi.
Once all the jaggery melts, grease a large plate with ghee & add the mixture into the plate.
Further level out the mixture using a spatula & then flatten is out using a potato masher, further garnish with the reserved melon seeds & sesame seeds & let the gur papdi set for 10 minutes, then cut it into squares & let it set completely.
Once set, demould the cut gur papdi.
Your gur papdi is ready.

#YFL #SanjyotKeer #gurpapdi

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Chapters
00:00 Intro
1:11 Prep
5:18 Cooking
8:12 Setting
9:35 Plating
9:58 Outro

December 14, 2022
Pav Bhaji Roll & Aloo Roll | Healthy Tiffin Roll | आसान रोल्स की रेसिपी | Chef Sanjyot Keer

Full written recipe for Aloo Tiffin Roll

Prep time: 15-20 minutes
Cooking: 15-20 minutes
Serves: 3-4 people

Aloo roll
Ingredients:
Filling
CARROT | गाजर 1/2 NO.
GREEN PEAS | हरे मटर 1/4 CUP (BOILED)
CAULIFLOWER | फूलगोभी 1/4 CUP (BOILED)
FRENCH BEANS | फ्रेंच बीन्स 1/4 CUP
CAPSICUM | शिमला मिर्च 1/2 NO.
OIL | तेल 1 TBSP
CUMIN SEEDS | जीरा 1 TSP
GREEN CHILLI | हरी मिर्च 1 NO. (OPTIONAL)
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 2 TSP
ASAFOETIDA | हींग A PINCH
SALT | नमक TO TASTE
POTATO | आलू 4 MEDIUM SIZED (BOILED)
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
GARAM MASALA | गरम मसाला 1/2 TSP
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
LEMON JUICE | निंबू का रस 1 TSP
Roll
BUTTER | मक्खन 1 TBSP (SOFT)
ROTI | रोटी 1 NO.
KETCHUP | कैचअप AS REQUIRED
RED CHILLI SAUCE | रेड चिली सॉस AS REQUIRED
PROCESSED CHEESE | प्रोसेस्ड चीज़ AS REQUIRED (GRATED)
FRANKIE MASALA | फ्रैंकी मसला A PINCH
Method:
Add the carrot, green peas, cauliflower, french beans & capsicum in a chopper & chop them coarsely.
To cook the filling, set a pan over high flame, add oil into it & once the oil gets hot add cumin seeds, green chilli, ginger garlic paste & asafoetida, stir well & cook the ginger garlic paste for a few seconds.
Further add the chopped veggies along with salt, then stir & cook the veggies for 2-3 minutes over high flame.
Then add the boiled potatoes into the pan by mashing them roughly with your hands along with all the powdered spices, fresh coriander & lemon juice, mash & mix everything using a potato masher & cook the filling for 2-3 more minutes.
Further taste & adjust the seasoning accordingly, your aloo filling is ready, transfer it into a bowl & cool it down.
To make the roll, take a large portion of the filling & shape it into a long patty, then add butter into a pan & cook the patty from both the sides until it gets a light golden-brown crust, your aloo patty is ready.
In the same pan add the roti & cook it briefly from both the sides.
Then apply some ketchup & red chilli sauce, place the patty & grate some processed cheese then sprinkle some frankie masala, roll & wrap it in a butter paper.
Your aloo tiffin roll is ready.

Pav bhaji flavoured aloo roll
Ingredients:
Filling
OIL | तेल 1 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
TOMATO | टमाटर 1 NO. (CHOPPED)
BEETROOT | चुकुंदर 1 TBSP (GRATED)
POTATO | आलू 4 MEDIUM SIZED (BOILED)
SALT | नमक TO TASTE
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
PAV BHAJI MASALA | पाव भाजी मसाला 1 TBSP
LEMON JUICE | निंबू का रस 1 TSP
GARLIC PASTE | लेहसुन कि पेस्ट 1 TBSP
KETCHUP | कैचअप 1 TSP
BUTTER | मक्खन 1 TBSP
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL
Roll
KETCHUP | कैचअप AS REQUIRED
RED CHILLI SAUCE | रेड चिली सॉस AS REQUIRED
PROCESSED CHEESE | प्रोसेस्ड चीजे AS REQUIRED (GRATED)
FRANKIE MASALA | फ्रैंकी मसाला A PINCH
Method:
Prep the veggies in the same way as the aloo roll, then add oil into a hot pan, once the oil gets hot add the cumin seeds along with the chopped veggies, tomato, beetroot & all the remaining ingredients of the filling.
Mash & mix everything using a potato masher & cook the filling for 2-3 minutes or until the moisture evaporates.
Finally add the butter & fresh coriander, stir well & your pav bhaji flavoured filling is ready.
Prep the roti in the same way & apply some ketchup & red chilli sauce on the roti, further place a large spoonful of the filling on the roti, grate some cheese & sprinkle frankie masala, roll & wrap it in a butter paper.
Your pav bhaji flavoured aloo tiffin roll is ready.

Frankie masala link: https://youtu.be/lnpY75jTJeU

#YFL #SanjyotKeer #alooroll

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Intro 0:00
Aloo roll filling 1:11
Aloo roll preparation 3:04
Aloo roll plating 4:09
Pav bhaji roll filling 5:08
Pav bhaji preparation 6:09
Pav bhaji plating 6:37
Outro 6:42

December 12, 2022
How to make perfect homemade Nutella 🔥 | Chef Sanjyot Keer #shorts #ytshorts

December 10, 2022
Malvani Chicken Curry | स्वादिष्ट मालवणी गावरान चिकन | Chef Sanjyot Keer

Full written recipe for Malvani Chicken Curry

Prep time: 15-20 minutes
Cooking time: 1hr 15-20 minutes (desi chicken), 40 -45 minutes (broiler chicken)
Serves: 7-8 people

Ingredients:
Hirva Vaatan
FRESH CORIANDER | हरा धनिया A HANDFUL
GREEN CHILLI | हरी मिर्च 4-5 NOS.
GINGER | अदरक 2 INCH
GARLIC | लेहसुन 15 CLOVES
WATER | पानी AS REQUIRED
Marination
CHICKEN | चिकन 2 KG (DESI)
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
MALVANI MASALA | मालवणी मसाला 3 TBSP
HIRVA VAATAN
LEMON JUICE | नींबू का रस 1 TBSP
Wet Vaatan
OIL | तेल 2 TBSP
ONION | प्याज़ 3 MEDIUM SIZED. (SLICED)
CORIANDER SEEDS | धनिया 1 TBSP
BLACK PEPPERCORNS | साबुत काली मिर्च 1 TSP
CLOVES | लौंग 3-4 NOS.
CINNAMON | दालचीनी 1/2 INCH
GARLIC | लेहसुन 12-15 CLOVES
GINGER | अदरक 2 INCH
COCONUT | नारियल 1.5 NO. (GRATED)
WATER | पानी AS REQUIRED
Curry
OIL | तेल 5-6 TBSP
ONION | प्याज़ 2 NOS. (CHOPPED)
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
MALVANI MASALA | मालवणी मसाला 4-5 TBSP
HOT WATER | गरम पानी AS REQUIRED
SALT | नमक TO TATSE
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL
Method:
Add the fresh coriander, green chilli, ginger, garlic & water into a mixer grinder jar & grind into a fine paste, make sure you add very little water. Your green vaatan is ready.
Add the chicken into a large bowl, I’m using desi chicken today you can use broiler chicken too, further add all the ingredients of the marinade & mix it well with the chicken, set it aside to marinate until you do the further process.
To make the wet vaatan set a kadhai over high flame & add oil, once the oil gets hot add the onions & cook them over high flame briefly & then add coriander seeds, black peppercorns, cloves & cinnamon, stir & cook until the onions turn translucent.
Once the onions turn translucent, add garlic, ginger & coconut, stir well & cook until the coconuts turns slightly golden brown, then transfer the onion & coconut into a bowl & cool them down completely.
Then transfer it into a mixer grinder jar & grind it into a fine paste using very little water, your wet vaatan is ready.
I’m cooking the chicken curry over a chulha today, you can follow the same steps & cook the curry over a stove.
Set the handi over the flame & add the oil, once the oil heats up, add in the onions & cook them until they turn light golden brown.
Once the onions turn light golden brown, add kashmiri red chilli powder, malvani masala & a splash of hot water, stir & cook the spices for 2-3 minutes (make sure you lower the flame before adding the spices).
Further add the wet vaatan you prepared earlier & stir well, cook the vaatan while stirring frequently until the oil separates, if the masala becomes too dry while cooking it then add hot water as required & continue to cook the masala.
Once you have cooked the masala, add in the marinated chicken along with salt to taste, stir well & cook the chicken over high flame then add hot water & stir well, further partially cover the vessel with a lid & cook until the chicken is done.
Since I have used desi chicken, it will take about 45 minutes to an hour to cook fully, if you are using broiler chicken then it should cook in about 20-25 minutes.
Remove the lid after long intervals & stir the chicken, is you want the curry to be thickn then add less water initially & if you want it to be thinner then add more water.
Once the chicken is cooked & the oil comes floating on the top, taste & adjust the seasoning accordingly then add freshly chopped coriander & stir well.
Your malvani chicken curry is ready, serve it hot with bhakris & rice.

#YFL #SanjyotKeer #chickenrecipe

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Intro 0:00
Marination 0:56
Wet vatan 2:36
Final cooking 5:00
Plating 8:33
Outro 10:08

December 9, 2022
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