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How to make Schezwan Chutney | Chef Sanjyot Keer #shorts

Prepared this easy Homemade Schezwan Chutney 🔥 Which dish would you like to have with this Chutney?

I will go first- Criapy Chicken Lollipop!

In a mixer grinder jar add

KASHMIRI RED CHILLIES 30-35 NOS. (DESEEDED & SOAKED)
WATER VERY LITTLE

and grind into a fine & thick chilli paste.

Your thick chilli paste is ready with a beautiful crimson red colour.

Now to cook the Schezwan sauce, set a wok over high heat.

Once the wok gets hot add in

OIL 3/4 CUP

Once the oil is hot, further add

STAR ANISE 4-5 NOS.
GARLIC 1 CUP (CHOPPED)
GINGER 1/3 CUP (CHOPPED)
CELERY / CORIANDER STEM 1/3 CUP (CHOPPED)

Stir well & cook until the garlic turns light golden brown in colour.

Once the garlic turns light golden brown add the kashmiri red chilli paste along with

GREEN CHILLI PASTE OF 6-7 GREEN CHILLIES
SALT TO TASTE

Now mix everything well & cook over medium high flame for 10-15 minutes while stirring continuously, the chilli paste should darken a bit & turn crumbly in texture.

Once you’ve cooked it for 15 minutes you’ll notice that the texture has become crumbly & the colour has darkened up.

Further add
KETCHUP 1 CUP
RED CHILLI SAUCE 1/2 CUP
VINEGAR 1 TBSP
SOY SAUCE 1 TSP
SUGAR 1 TSP
AROMAT POWDER 1 TSP
WHITE PEPPER POWDER 1 TSP

Stir well & cook for 3-4 minutes.

Taste for seasoning & adjust accordingly.

Your restaurant style Schezwan sauce is ready.

Cool it down completely before storing it in an airtight glass container.

Store it in a refrigerator & use it for upto 1-1.5 month.

October 27, 2022
Rajma Chawal | Punjabi Home Style | स्वादिष्ट राजमा चावल | Chef Sanjyot Keer

Full written recipe for Rajma Chawal

Prep time: 15-20 minutes (excluding soaking time)
Cooking time: 40-45 minutes
Serves: 4-5 people

Ingredients:
Boiling rajma
KIDNEY BEANS | राजमा 1.5 CUPS / 250 GRAMS
WATER | पानी AS REQUIRED
SALT | नमक A PINCH
Brown onion paste
OIL | तेल 6-7 TBSP
ONION | प्याज़ 3 MEDIUM SIZED (SLICED)
WATER | पानी A SPLASH
Final cooking of rajma
OIL | तेल 2-3 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1 TSP
BAY LEAF | तेज पत्ता 2 NOS.
CINNAMON | दालचीनी 1 INCH.
BLACK CARDAMOM | बड़ी इलाइची 1 NO.
GINGER GARLIC GREEN CHILLI PASTE | अदरक लेहसुन और हरी मिर्च कि पेस्ट 3 TBSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
TOMATO PUREE | टमाटर कि प्युरी OF 4 NOS. (FRESH)
SALT | नमक TO TASTE
POWDERED SPICES
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TBSP
CORIANDER POWDER | धनिया पाउडर 1.5 TBSP
CUMIN POWDER | जीरा पाउडर 1 TSP
GARAM MASALA | गरम मसाला 1/2 TSP
BROWN ONION PASTE | भुने हुए प्याज़ की पेस्ट
HOT WATER | गरम पानी AS REQUIRED
SALT | नमक IF REQUIRED
ROASTED KASURI METHI | भुनी हुई कसूरी मेथी A PINCH
GARAM MASALA | गरम मसाला A PINCH
FRESH CORIANDER | हरा धनिया A BIG HANDFUL (CHOPPED)
Method:
Wash the kidney beans well with water & soak them for 4-5 hours, you can also soak them in hot water for 2 hours.
Add the soaked kidney beans into a pressure cooker, pour water upto 1-1.5 inches above the kidney beans, then add salt & put the lid on, switch on the gas flame to high & cook for 7-8 minutes until the first whistle.
Then lower the flame to medium low & cook for 2 more whistles for 10-15 minutes then switch off the flame & let the cooker depressurize naturally.
Your boiled kidney beans are ready.
To make brown onions for brown onion paste, add the oil into a hot handi & once the oil get hot add the onions & fry them over medium flame until they turn golden brown while stirring at regular intervals.
Once the onions turn golden brown, transfer them into a sieve & squeeze out the excess oil.
Add the fried onions into a mixer grinder jar & add a splash of water, grind the onions into a fine paste & your brown onion paste is ready.
Set a handi over high flame & heat it well, then add oil & let the oil heat well too.
Once the oil is hot, add all the whole spices & stir them quickly.
Further add the ginger garlic chilli paste, stir & cook over medium flame briefly, then add turmeric powder, stir & cook for few seconds.
Then add the tomato puree along with salt & all the powdered spices, stir the spices into the puree & add the brown onion paste, stir well & cook the masala well for 10-12 minutes until the oil gets separated.
If the masala gets dry, add hot water as required & continue to cook it further.
Once the oil gets separated, add the boiled kidney beans along with the water & mix well with the masala & bring it to a boil.
Once the rajma comes to a boil, cover it & cook over medium low flame for 20-25 minutes.
After cooking the rajma for 20-25 minutes the gravy will thicken up a bit & its colour with get slightly darker too, now to make the gravy even creamier mash the rajma using a ladle gently & continue to cook it for 1-2 minutes.
Taste & adjust salt to your preference & add kasuri methi, garam masala, fresh coriander & mix everything well.
Your delicious rajma is ready.

Chutney
Ingredients:
MINT | पुदीना 1 CUP
FRESH CORIANDER | हरा धनिया 1 CUP
SPRING ONION GREENS | हरे प्याज़ के पत्ते 1/3 CUP
ONION | प्याज़ 1 NO.
GREEN CHILLIES | हरी मिर्च 3-4 NOS.
GARLIC | लेहसुन 3-4 CLOVES
JAGGERY | गुड़ 1 TBSP
TAMARIND | इमली 1 TBSP
POMEGRANATE POWDER | अनारदाना पाउडर 1/2 TBSP
CUMIN POWDER | जीरा पाउडर 1 TSP
BLACK SALT | काला नमक 1 TSP
SALT | नमक TO TASTE
ICE CUBE | बर्फ 1 NO.
WATER | पानी AS REQUIRED
Method:
Add all the ingredients of the chutney into mixer grinder jar & grind it into a fine chutney.
Your special chutney for rajma chawal is ready.

#yfl #SanjyotKeer #rajmachawal

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Intro 0:00
Rajma soaking 0:48
Masala 2:20
Chutney 8:04
Plating 8:50
Outro 9:41

October 26, 2022
How to make Sabudana Vada | Chef Sanjyot Keer #shorts

Crisp & super tasty
Sabudana Vadas are just pure love. Try this super easy breakfast recipe.
Save this and do give it a try!! 🥰

To make the mixture of sabudana vada, in a bowl add

SABUDANA 1 CUP (WASHED & SAOKED IN EQUAL AMOUNT OF WATER FOR 4-5 HOURS)
CRUSHED PEANUTS 3/4 CUP
CUMIN SEEDS 1 TSP
GREEN CHILLIES 2-3 NOS. (CRUSHED)
LEMON JUICE OF HALF A LEMON
SUGAR 1 TBSP
SALT TO TASTE
POTATOES 3 MEDIUM SIZED (BOILED)
FRESH CORIANDER A SMALL HANDFUL (CHOPPED)
CURRY LEAVES 8-10 NOS. (CHOPPED)

Start mixing all the ingredients together lightly with your hands, once everything is well combined start mashing the mixture, make sure you are being gentle, you just have to mash it lightly to bind everything, applying excess pressure will crush the sabudana & it will ruin the texture of you vadas.

To check if your mixture is ready, take spoonful of mixture in your hand & try to make a roundel, if the roundel holds its shape nicely then your mixture is ready.

For shaping the vadas, apply a very little amount of water on your hands, take a spoonful of mixture & make a roundel of it by pressing it in your fist & rotating it.

Once you have formed a roundel, flatten it into a patty shape by patting it in between your palms & applying pressure, shape all the vadas in the same way.

To fry the vadas heat oil in kadhai or a deep pan, the oil should be moderately hot or around 175 C, carefully drop the vadas in hot oil & don’t stir for the initial minute or else the vadas might break or stick to the spider.

Fry the vadas on medium flame until crisp & golden brown, remove them using a spider & place them in a sieve so that all the excess oil drips off.

Your crispy hot sabudana vadas are ready.

October 25, 2022
How to make Nankhatai | Chef Sanjyot Keer #shorts

Make your Diwali special with these super delcious Nankhatai! ❤️
Do try this recipe and let us know how it was 🥰

Add

SUGAR 1/2 CUP

Into a mixer grinder jar & grind it into a fine powder to make powdered sugar.

Further sieve & add the powdered sugar in a bowl& add

GHEE 1/2 CUP
CARDAMOM POWDER 1/2 TSP
BAKING SODA 1/4 TSP
CURD 1 TSP

And whisk well to mix all the ingredients.

Further sieve in

REFINED FLOUR 1 CUP

And gently mix the flour with the ghee & sugar mixture.

Once everything is mixed, use you hands & knead the dough gently to bring it together.

When the dough is ready, take a small portion of it & form it into a roundel then gently press it from the top, shape all the nankhatai in the same way.

Place them on a butter paper lined baking tray & top them with

ALMONDS & PISTACHIO SLIVERED

Bake in a 170° C preheated oven for 12-13 minutes.

Or you can make a khadhai.

Add salt into a large kadhai then cover & let it preheat over high flame for 10 minutes.

Further place the shaped nakhatai on a butterpaper lined plate.

Place a cookie cutte or a steamer in the kadhai once preheated & place the plate on the stand

Cover with a lid & let the nankhatais bake for 20-25 minutes

Once baked, remove them from the oven & let them cool down completely before serving.

Your fresh nankhatais are ready, serve them with chai.

October 22, 2022
Motichoor Laddu Recipe | आसानी से बनाइये हलवाई जैसे मोतीचूर लड्डू | Chef Sanjyot Keer

Full written recipe for Motichoor Laddu

Prep time: 5-10 minutes
Cooking time: 20-25 minutes
Serves: 8-10 pieces

Ingredients:
Batter
GRAM FLOUR | बेसन 1 CUP / 100 GRAMS
WATER | पानी 150 ML
Sugar syrup
FOOD COLOUR | फूड कलर A PINCH (ORANGE)
WATER | पानी 1/2 CUP
SUGAR | शक्कर 3/4 CUP
Final cooking & shaping
HOT WATER | गरम पानी 1 TBSP
GHEE | घी 1 TBSP (MELTED)
MELON SEEDS | खरबूजे के बीज 2 TSP
Method:
To make the batter, place a sieve over a bowl & sieve in the gram flour, further add water in batches while whisking it continuously to make a lump free, thin & smooth batter.
Once the batter is ready, pour it into a pining bag & tie a knot to the open end of it.
Now to fry the moti / small pearls, heat oil to 170C or until moderately hot.
Once the oil is moderately hot, cut the tip of the piping bag to make a very fine hole then hold the piping bag over the kadhai & squeeze it gently, this will produce a stream of small droplets that will fall directly into the hot oil.
Fry the pearls medium flame until light golden brown, make sure you don’t fry them too much.
Once fried, transfer the motis into a sieve using a ladle & gently give a jerk to the sieve to remove any excess oil.
Further transfer the fried motis from the sieve into a tissue paper lined bowl & fry all the motis similarly & let them cool down completely, your motis / pearls for motichoor laddu are ready.
To make the sugar syrup firstly add the food colour & water into a bowl & stir it well to dissolve the colour.
Take a pan & add the sugar into it along with the prepared coloured water & switch on the flame to high, stir well & cook until the sugar dissolves.
Once the sugar dissolves completely switch off the flame & add all the fried motis into the pan & mix it well with sugar syrup.
When all the motis get combined with the sugar syrup switch on the gas flame & cook the mixture over low flame until all the sugar syrup is absorbed by the motis, add in a tablespoon of hot water if you feel like the mixture is getting dry.
Once all the sugar syrup is absorbed, switch off the flame, cover the pan & let the mixture rest for 10 minutes.
After the mixture has rested, transfer it into a large bowl & add ghee along with the melon seeds & mix gently, let the mixture cooldown till it reaches room temperature.
To shape the laddus, take a spoonful of the mixture & form it into a roundel using your hands, shape all the remaining mixture similarly.
Your motichoor laddus are ready, garnish them with varak & chopped pistachio.

#YFL #SanjyotKeer #motichoorladdu

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Intro 0:00
Batter 0:58
Frying 1:50
Sugar syrup 4:20
Final process 4:47
Shaping 5:50
Plating 7:30
Outro 8:12

October 21, 2022
How to make Moong Dal Bhajiya | Chef Sanjyot Keer #shorts

Lal nariyal aur pyaaz ki chutney
Ingredients:
• Whole kashmiri red chilies 10-12 nos.
• Coconut 1 cup
• Garlic 4-5 cloves
• Onion 1 medium sized
• Fresh mint leaves a small handful
Green chillies 2-3 nos.
• Tamarind 1.5 tbsp
• Salt to taste
• Water very little

October 20, 2022
Which is your favourite YFL recipe?

October 18, 2022
No Oven Nankhatai Recipe | Simple Ingredients, Eggless | बिना ओवन के नानखटाई | Chef Sanjyot Keer

Full written recipe for Nankhatai

Prep time: 5-10 minutes
Cooking time: 15-20 minutes
Serves: 12-15 pieces

Ingredients:
SUGAR | शक्कर 1/2 CUP
GHEE | घी 1/2 CUP
CARDAMOM POWDER | इलायची पाउडर 1/2 TSP
BAKING SODA | बेकिंग सोडा 1/4 TSP
CURD | दही 1 TSP
REFINED FLOUR | मैदा 1 CUP
ALMOND & PISTACHIO | बादाम पिस्ता AS REQUIRED (SLIVERED)
Method:
Add the sugar into a mixer grinder jar & grind it into a fine powder to make powdered sugar.
Further sieve in the powdered sugar into a large bowl & add ghee along with cardamom powder, baking soda & curd, mix well using a whisk.
Once all the ingredients come together sieve in the refined flour & mix it well using a whisk or a spatula, use your hands for form the mixture into a dough but make sure you don’t have knead it.
Once the dough is formed take a small portion of it & form it into a roundel using your palms then gently press it, shape all the nankhatais similarly & place on a butter paper line baking tray with 2-3 inches of gap between each piece.
Add the slivered almonds & pisctachios from the top & bake in a 170C preheated oven for 12-14 minutes.
Once baked remove them out of the oven & let them cool down completely before serving.
If you don’t have an oven, you can use a kadhaai to bake these, add plenty of salt in the kadhaai, cover & let it preheat over high flame for 20 minutes.
Further take a plate & line it with butter paper & place the shaped nankhatais on the plate.
Once the kadhaai is preheated, place a steamer stand or a cookie cutter to give the plate some height & then place the plate on the stand.
Cover the kdhaai with a lid & bake the nankhatais over low flame for 20-25 minutes.
Once baked remove them from the kadhai & cool them down completely.
Your no oven perfectly baked nankhatais are ready, serve them with some kadak chai.

#YFL #SanjyotKeer #nankhatai

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Intro 0:00
Dough & shaping 0:46
Baking 2:26
Baking without oven 4:17
Plating 5:15
Outro 5:37

October 17, 2022
Dal Pakwan Recipe | Sindhi Pakwan Dal | Dal Sandwich | सिंधी पकवान दाल | Chef Sanjyot Keer

Full written recipe for Dal Pakwan

Prep time: 25-30 minutes (excluding soaking time)
Cooking time: 1.5 – 2 hours (to make all the components)
Serves: 5-6 people

Yellow Moong Dal
Ingredients:
YELLOW MOONG DAL | पीली मूंग दाल 1 CUP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
SALT | नमक TO TASTE
GREEN CHILLI | हरी मिर्च 1 NO. (SLIT)
WATER | पानी AS REQUIRED
HOT WATER | गरम पानी AS REQUIRED

Chana Dal
Ingredients:
CHANA DAL | चना दाल 1 CUP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
SALT | नमक TO TASTE
GREEN CHILLI | हरी मिर्च 1 NO. (SLIT)
WATER | पानी AS REQUIRED
POWDERED SPICES
CORIANDER POWDER | धनिया पाउडर 1/2 TSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
DRY MANGO POWDER | आमचूर पाउडर 1 TSP
OIL / GHEE | तेल / घी 2 TBSP
CUMIN SEEDS | जीरा 1 TSP
ASAFOETIDA | हींग A PINCH

Green Moong Dal
Ingredients:
GREEN MOONG | हरी मूंग दाल 1.5 CUP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
SALT | नमक TO TASTE
GREEN CHILLI | हरी मिर्च 1 NO. (SLIT)
WATER | पानी AS REQUIRED
GHEE | घी 2 TBSP
OIL | तेल 2 TSP
CUMIN SEEDS | जीरा 1 TSP
ONION | प्याज़ 1 MEDIUM SIZED (CHOPPED)
GARLIC | लेहसुन 2 TBSP (CHOPPED)
GINGER | अदरक 1 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2-3 NOS. (CHOPPED)
POWDERED SPICES
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
CUMIN POWDER | जीरा पाउडर 1 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
TOMATO PUREE | टमाटर कि प्युरी OF 3 NOS.
SALT | नमक TO TASTE
HOT WATER | गरम पानी AS REQUIRED
BUTTER | मक्खन 2-3 TBSP (OR AS REQUIRED)
GARAM MASALA | गरम मसाला A PINCH
DRY MANGO POWDER | आमचूर पाउडर A PINCH
KASURI METHI | कसूरी मेथी A PINCH
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL

Pakwan
Ingredients:
REFINED FLOUR | मैदा 2 CUPS
CUMIN SEEDS | जीरा 1 TSP
CAROM SEEDS | अजवाइन 1 TSP (haath mei daalke crush kar lunga)
SALT | नमक TO TASTE
OIL | तेल 2-3 TBSP
WATER | पानी 1/2 CUP + 3 TBSP

Green Chutney
Ingredients:
MINT | पुदीना 1/2 CUP
FRESH CORIANDER | हरा धनिया 3/4 CUP
RAW MANGO | कैरी 1/2 NOS.
TAMARIND | इमली LEMON SIZED
GREEN CHILLI | हरी मिर्च 6-7 NOS
GINGER | अदरक 1 INCH
ONION | प्याज़ 1 NOS.
JAGGERY | गुड़ 1 TBSP
CUMIN POWDER | जीरा पाउडर 1 TSP
BLACK SALT | काला नमक 1/2 TSP
SALT | नमक TO TASTE
ICE CUBES | बर्फ 1-2 NOS.
WATER | पानी AS REQUIRED

EXTRA NOTES
To make beetroot onions, just slice the onions as required into extremely thin roundels using a mandolin & grate a small amount of beetroot over them & mix it well.
To make boiled green chillies, simply boil the chillies in water along with a pinch of turmeric & salt to taste.

Assembly
FINAL TADKA FOR DALS
HOT OIL | गरम तिल
CUMIN SEEDS | जीरा A PINCH
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर A PINCH
FRESH CORIANDER | हरा धनिया (CHOPPED)
DAL PAKWAN:
GREEN MOONG DAL | हरी मूंग दाल
CHANA DAL | चना दाल
YELLOW MOONG DAL | पीली मूंग दाल
GREEN CHUTNEY | हरी चटनी
SPICED BOILED POTATOES | मसाला आलू
BEETROOT ONIONS | बीटरूट वाले प्याज़
FRESH CORIANDER | हरा धनिया (CHOPPED)
GREEN CHILLIES | हरी मिर्च (BOILED)
CHAAT MASALA | चाट मसाला
DAL SANDWICH:
BREAD | ब्रेड
GREEN MOONG DAL | हरी मूंग दाल
YELLOW MOONG DAL | पीली मूंग दाल
CHANA DAL | चना दाल
GREEN CHUTNEY | हरी चटनी
BEETROOT ONION | बीटरूट वाले प्याज़
CHAAT MASALA | चाट मसाला
FRESH CORIANDER | हरा धनिया
POTATO FRITTER | आलू पकोड़ा
GREEN CHILLI | हरी मिर्च (BOILED)
NYLON SEV | नायलॉन सेव

#YFL #SanjyotKeer #dalpakwan

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Follow us on all platforms:
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Chapters
Into 0:00
Dal soaking 1:31
Dal pressure cooking 1:46
Yellow moong dal 2:06
Chana dal 3:00
Green moong dal 4:31
Pakwan 8:22
Chutney 11:31
Plating pakwan dal 13:17
Dal sandwich 15:23
Outro 16:17

October 14, 2022
Veggies in Tandoori Sauce with Spinach Rice | तंदूरी वेजीस और पालक राइस | Chef Sanjyot Keer

Full written recipe for Spinach rice with veggies in tandoori sauce

Prep time: 25-30 minutes (excluding soaking time)
Cooking time: 20-25 minutes
Serves: 4-5 people

Veggies & tandoori sauce
Ingredients:
OIL | तेल 2 TBSP
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और हरी मिर्च की पेस्ट 1 TBSP
VEGGIES
ZUCCHINI | ज़ुकिनी 1/3 CUP
MUSHROOM | मशरूम 1/3 CUP
BABYCORN | बेबीकॉर्न 1/3 CUP (BOILED)
MIXED BELLPEPPERS | मिक्सड बेलपेपर्स 1/3 CUP
BROCCOLI | ब्रॉकली 1/3 CUP (BLANCHED)
CHILLI FLAKES | चिली फ्लेक्स 1 TSP
BUTTER | मक्खन 2 TBSP
REFINED FLOUR | मैदा 2 TBSP
MILK | दूध 500 ML
POWDERED SPICES
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च 1 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
CUMIN POWDER | जीरा पाउडर 1 TSP
DRY MANGO POWDER | आमचूर पाउडर 1 TSP
BLACK SALT | काला नमक 1/4 TSP
ROASTED KASURI METHI | भुनी हुई कसूरी मेथी 1/4 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
GARAM MASALA | गरम मसाला 1/2 TSP
SALT | नमक TO TASTE
BLACK PEPPER | काली मिर्च A PINCH
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
Method:
Set a wok over high flame & once it gets hot add oil into it & let the oil heat well.
Once the oil is hot add in the ginger garlic chilli paste & cook over high flame briefly.
Further add zucchini & mushroom, toss over high flame for a minute & then add in the remaining veggies along with chilli flakes, toss all the veggies over high flame for a minute.
Your tossed veggies are ready, set them aside until you make the tandoori sauce.
Heat a pan well & add butter into it, once the butter melts add in the flour, mix well & cook over low flame until the texture of the flour becomes sandy.
Once the flour becomes sandy, add the milk in three batches while whisking it continuously, make sure there no lumps, whisk the sauce until it becomes smooth.
Once the sauce becomes smooth, add all the powdered spices & stir well, continue to cook the sauce over medium flame for 2-3 minutes then switch off the flame.
To give the sauce a smoky flavour, place a bowl with a small piece of live charcoal over the sauce & pour melted ghee on top of it, cover the pan with a lid & leave it for 2-3 minutes.
Remove the lid after 2-3 minutes & remove the live charcoal too, then switch on the flame & add in the tossed veggies, stir well & cook for 1-2 minutes.
Taste the sauce & adjust salt to your preference, then add chopped coriander over the sauce.
Your veggies in creamy tandoori sauce is ready.
Spinach rice
Ingredients:
SPINACH | पालक 1 BUNCH
MINT | पुदीना 8-10 LEAVES
FRESH CORIANDER | हरा धनिया A VERY SMALL HANDFUL
GREEN CHILLI | हरी मिर्च 2 NOS.
OIL | तेल 1 TBSP
BUTTER | मक्खन 1 TBSP
GARLIC | लेहसुन 1 TBSP (CHOPPED)
GINGER | अदरक 1 TSP (CHOPPED)
ONION | प्याज़ 1 NO. MEDIUM SIZED (SLICED)
SALT | नमक TO TASTE
SUGAR | शक्कर A PINCH
RED CHILLI FLAKES | रेड चिली फ्लेक्स 1 TSP
BASMATI | बासमती 1.5 CUPS (COOKED)
LEMON JUICE | निंबू का रस 1 TSP
Method:
To blanch the spinach for spinach puree add the spinach into boiling water & let it boil for 15-20 seconds, then transfer the spinach into ice cold water immediately.
Further transfer the blanched spinach into a mixer grinder jar along with mint, coriander, green chilli & grind it into a fine puree.
Now to make spinach rice, add the oil & butter into a hot wok & once the oil gets hot add garlic, ginger & onion, now stir & cook over high flame until the onions turn light golden brown.
Once the onions turn light golden brown, add the spinach puree along with salt, sugar & red chilli flakes, stir well & cook for 3-4 minutes over medium high flame.
Further add the cooked basmati rice & gently stir to coat the rice with spinach puree, cook the rice for 2-3 minutes.
Lastly add the lemon juice & stir well.
Your spinach rice is ready.

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Chapters
Intro 0:00
Veggies 0:53
Smoky tandoori sauce 1:39
Veggies in tandoori sauce 3:49
Spinach rice 5:10
Plating 7:29
Outro 8:06

October 10, 2022