Think of Chole Bhature and your mouth starts watering. But another thing happens simultaneously, the thought that bhature involves too much oil occurs to your mind and leaves you in a dilemma. Not anymore! Our smart chef Sanjeev Kapoor has a way out.
If you get fresh paneer from the dairy store and want to keep it in the fridge for a while, there is a way to do that.
Once I had bought malai paneer but by the time I reached home after shopping, I was too tired to cook. So I kept the packet in the fridge. The next morning, the paneer was all spoiled!
Why? Well, our milkman told us the reason. He suggested that we should immediately remove the paneer cube from the plastic packet and keep it soaked in some water. Then we can leave it in the fridge until next day.
I tried it the next time and it worked!
If you have to choose between regular paneer and malai paneer readily available at Dairy stores in India, opt for fresh malai paneer. It is much softer and tastier.
Read more...The key to a perfect thin dosa is oil. But if you are conscious about your oil and fat intake, you need not think twice before eating a yummy and soft dosa. My favorite chef Sanjeev Kapoor has a superb recipe for oil-free steamed dosa! Check out the steamed dosa recipe in this Khana Khazana video:
When it comes to spices and certain ingredients, we tend to use the local name in the kitchen / grocery store. So when I am reading a recipe and I come across certain words like fennel seeds, I would generally get confused whether it means jeera, methi daana or saunf. Actually saunf did not even occur to me when I first read fennel seeds ;)
I thought it’s a better idea to keep a note of what certain spices and ingredients are called in various languages. It also helps when I visit a supermarket like Hypercity or DMart store just before trying out a new recipe. Hope this helps you too.
Here's the meaning of fennel seeds in various languages:
Fennel seeds in Hindi and Urdu - Saunf
Fennel seeds in Bengali - Mouri
Fennel seeds in Gujarati - Variyali
Fennel seeds in Kannada - Badesoppu
Fennel seeds in Malayalam and Tamil - Peruncheeragam / Shombu
Fennel seeds in Marathi - Badeeshep
Fennel seeds in Telugu - Sompu / Peddajeelakarra
Fennel seeds are used after meals as digestive. They are also used as breath freshener.
Preparing a difficult recipe, or perhaps a new recipe. Toiling in the kitchen for hours, or minutes that seem like hours. Trying hard to ensure you don't miss adding any ingredient. Oh yes, and ensuring that you have brought home all the ingredients required in advance. Checking, again and again, if the flame is medium or low. Wondering if you have become colorblind as you find it difficult to decide if the red gravy is red enough or orange red yet. Tasting the preparation umpteen times. Serving the dish perfectly with attractive garnishing. Trying to catch the first expression as your loved ones take a bite of the dish you prepare.
Watching them relish your 'experiment', appreciate the dish and ask for more. The heavenly feeling giving you all the passion to prepare more and more delectable servings!
A dish made with love, is a dish well served!
Thanks everyone for all the appreciation! Get ready for more experiments ;)
Authentic Diwali sweets recipes coming soon on this blog. I am in process to get the best Diwali sweets recipes from those who have been preparing these for decades. Visit again for the Diwali sweets recipes:
Stuffed Masala Samosa
Besan Laddu / Ladoo
Let me know if you need any recipe in particular!
Happy Diwali
Check out the interesting Tawa Pulao recipe by none other than our favorite chef Sanjeev Kapoor in the Indian cookery show Khana Khazana.
Sheer Korma is the most important dessert prepared during the festival of Eid. Here's the simple and quick recipe of Sheer Korma made from Vermicilli and dry fruits:
Ingredients for Sheer Korma:
Vermicelli - 1 packet
Milk - 1 gallon
Fresh Cream - 1 cup
Butter - 1 tbsp
Light Brown Raisins, Elaichi (cardamom) powder, Cloves, Cashew nuts, Pistachios, Almonds, Chiroli, Saffron
Rose water - few drops
Sugar as per taste
Sheer Korma Preparation:
Take the butter in pan and fry the vermicelli on low flame until brown. Add sugar and fry a bit. Slowly add milk and stir continuously until the preparation comes to a boil.
Add Light Brown Raisins, Cloves, Cashew nuts, Pistachios and Almonds. Keep stirring until a thick and soft consistency. Now add cream, rose water and charoli and cover for 5-10 minutes.
That's it! Garnish with saffron and cardamom powder before serving.
Planning a feast on the occasion of Eid? Check out the Sheer Korma recipe in Telugu this video
Eid Mubarak!
The authentic Vada Pav / Batata Vada of Mumbai is something Mumbaiites miss most when they are away from the city. Here’s the quick and simple Vada Pav recipe by none other than Sanjeev Kapoor in his show Khana Khazana.
Pav Bhaji is one of the yummiest fast food on earth. And if you have Sanjeev Kapoor’s Khana Khazana recipe handy, you are really lucky! Here’s the Pav Bhaji video:
Brinjal never tasted so yummy. Try out the Baingan Saaswe recipe in this video and you’ll be delighted.
Baingan Saaswe recipe in short:
Roast Brinjal (Aubergine / Eggplant) in oven or on flame. Peel it after pouring water on it. Mash the Brinjal.
Grind whole red chilies, salt, grated coconut, mustard, garlic and water to make a paste. Add this paste to the mashed brinjal. Add thick sour curd and mix well.
For tadka, heat oil in a pan. Add mustard seeds and whole red chilies. Add this to the Brinjal preparation. Serve Baingan Saaswe chilled.
Ganeshotsav is here and so is the time to prepare yummy Modaks – the ideal Prasad / offering to Lord Ganesha. Now that there’s too much to do if you are bringing Ganesha home, why waste time finding and visiting various sites to find the perfect Modak recipes? Main hoon na!
Below are the links of various Modak recipes (Moong Dal, Fruits, Fried, Kakdi…) and the significance of making Modaks during Ganeshotsav. Hope it helps you! Happy Ganesh Chaturthi!
Mukhvilas / Moong Dal Modak Recipe
Fruits Modak / Phalanche Modak Recipe
Kakdi / Cucumber Modak recipe
Fried Modak Recipe
Modak in Different Languages
Mukhvilas (Moong Dal) Modak too is an easy preparation. you just need to master the art of shaping the Modaks properly and rest all is very easy.
Check out the Mukhvilas (Moong Dal) Modak recipe video here. If you are unable to view the video, check out another Moong Dal Modak recipe here.
You may also like:
Fruits Modak / Phalanche Modak Recipe
Kakdi / Cucumber Modak recipe
Fried Modak Recipe
Modak in Different Languages
Here's a simple and easy to prepare Kakdi Modak / Cucumber Dumplings recipe during the festive Ganesha season. Also check out the various types of Modaks in this video.
Kakdi Modak / Cucumber Dumplings recipe video:
You may also like:
Mukhvilas / Moong Dal Modak Recipe
Fruits Modak / Phalanche Modak Recipe
Fried Modak Recipe
Modak in Different Languages
If you want to try out a different type of Modak, this one's the best - Modaks with fruit fillings. Imagine munching into a Modak and discovering fresh fruits inside! Healthy, tasty and utterly surprising.
Check out the Fruits Modak or Phalanche Modak Recipe Video (in Marathi):
If you are finding any difficulty in viewing this Fruits Modak or Phalanche Modak Recipe Video, check out the Steamed Modak video. Now just make a change in the filling. Instead of the coconut-jaggery filling opt for this:
Heat fresh mawa. Once it gives the aroma and separates out, remove from heat. Add sugar powder and finally chopped / grated fruits like bananas, apples, guava, pears and cherries.
Then proceed the way you steam the Modaks.
You may also like:
Mukhvilas / Moong Dal Modak Recipe
Kakdi / Cucumber Modak recipe
Fried Modak Recipe
Modak in Different Languages
Cooking Potato Wedges is a real simple task. Cooking Potato Wedges with herbs adds all the magic!
First of all remember, you need not peel the potatoes at all. Just wash a few medium / big potatoes properly. Then, cut the potatoes into wedges (cut into halves along the length of the potatoes, triangular in cross section).
Here’s the masala / mixture preparation, mix all of these in a bowl:
Red chilly powder – ½ tsp
Whole red chilies – 2 tsp, crushed
Pepper powder – ½ tsp
Fresh rosemary – 1 tsp, chopped
Fresh thyme – 1 tsp, chopped
Salt as per taste
Then add the wedges and mix well with the masala. Leave it for some time. Add maida (refined flour) and mix well.
Heat 2 tbsp oil in a pan and place the wedges carefully. Turn them when they are cooked from one side. Keep the wedges covered while cooking. When they are done from both sides, you are ready to serve. Didn’t I tell you the recipe is easy!
NOTE: The wedges can be partly cooked, packed in a zip-lock pouch and kept in freezer for a few days. Then whenever you feel like, you can simply bake / shallow fry.
Veg Seekh Kabab or Vegetarian Seekh Kabab is not only delicious bt is very easy to prepare too! Sanjeev Kapoor tells us how to cook this yummy starter in thisvideo from Khana Khazana.
Vegetarian Seekh Kabab Recipe Ingredients:
French beans, chopped 15-20
Cabbage, finely chopped ¼ cup
Carrots, chopped 4 medium
Green peas, blanched ¾ cup
Oil 2 tablespoons + for basting
Gram flour (besan) 3½ tablespoons
Caraway seeds (shahi jeera) 1 teaspoon
Ginger-garlic paste 2 tablespoons
Green chillies, chopped 4
Potatoes, boiled and mashed 3 medium
American corn, boiled 1½ cups
Salt to taste
Chaat masala 3 teaspoons
Cashewnut powder 2 tablespoons
Vegetarian Seekh Kabab Preparation:
Heat two tablespoons oil in a pan, add French beans, cabbage and carrots and mix on one side. Add the green peas on the other side and mash them. Mix everything and cook for three to four minutes and push the mixture on one side. On the other half of the pan... Read more here
Simple and sweet... tantalize your taste buds with this delicious Phirni recipe made of jaggery and walnuts. This Phirni recipe by Sanjeev Kapoor has been featured in the popular cookery show Khana Khazana.
Click here to note the ingredients - Gur Aur Akhrot Ki Phirni Recipe by Sanjeev Kapoor
Jaggery is Gud / Gur in Hindi
Walnut is Akhrot in Hindi)
Katori Chaat Recipe:
Ingredients
Potatoes 5 medium
Oil 2 tablespoons + to deep fry Green chutney as required
Sweet date and tamarind chutney as required
Sev as required
Fresh coriander leaves, chopped 2-3 tablespoons
For chole filling -
Chickpeas (kabuli chana), soaked 1 cup
Salt to taste
Tea leaves 2 teaspoons
Ghee 2 tablespoons
Onions, chopped 2 medium
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Chole masala 4 tablespoons
Fresh tomato puree ¾ cup
Fresh coriander leaves, chopped 4 tablespoons
Method
1. Take the chickpeas with three cups of water and salt in a pressure cooker. Tie up the tea leaves in a piece of muslin cloth and place it with the chickpeas in the pressure cooker. Close the lid and pressure cook till five to six whistles are released or till the chickpeas are soft. Drain and set aside. Reserve one fourth cup of cooking liquour.
2. To make chole heat two tablespoons of ghee in a kadai, add onions and sauté on low heat till light golden. Add ginger paste and garlic paste and sauté for half a minute.
3. Add three tablespoons of chole masala, continue to sauté for another minute, add tomato puree and cook on low heat for two to three minutes.
4. Add the boiled chickpeas along with the reserved stock and simmer for five minutes or till all the water is absorbed and ghee surfaces. Sprinkle the remaining chole masala and coriander leaves, stir and cover immediately. Remove from heat and keep warm.
5. Grate the potatoes and soak them in water for five minutes. Drain thoroughly and spread on an absorbent towel to dry.
6. Take two small strainers, one slightly bigger than the other.
Read more here.
Recipe for Nargisi Kofta in Bengali - myPOPKORN: "Recipe for Nargisi Kofta in Bengali"
Preparing Kachoris is actually not as difficult as it seems. Check out this video that demonstrates the easiest way to prepare Rawa Kachori.
The video also covers Onion and Raw Mango Chutney and Butter Dosa.
- myPOPKORN / Aamhi saare Khavayye
Padval / Padwal is called pointed gourd in English and Potol in Bengali.
Read more...UPAVAS (FASTING) PATTIES
Recipe IngredientsBoiled mashed potatoes, chopped raw bananas, peanut powder, red chilies, coconut, pepper powder, amchur, ghee, sugar and salt to taste
Upavas (Fasting) Patties Preparation Method
Saute coconut and red chillies on ghee. Add chopped bananas, sugar, pepper powder, raw mango powder and salt and allow it to steam to make the stuffing. Mix the mashed potato and peanut powder to make the coating. Make cup-shaped patties and… read more here.
TUR DAL PAKODAS
Recipe Ingredients
Soaked tur dal, finely chopped onion, garlic pods, curry leaves, garam masala, red chilly powder, turmeric, coriander, salt to taste
Tur Dal Pakodas Preparation Method
Grind the soaked tur dal, garlic pods and curry patta together. Then add… read more here.
Learn how to prepare Italian Spicy Crepe and Apple Dry Fruit Crepe with this video
Easy recipes to prepare Racha Usirikayya Pullihora (Amla Mango Rice) and Aviri Kudumulu (Savory Meatballs) in Telugu.
Courtesy: myPOPKORN and Zee Telugu Show Mee Inti Vanta
Cooking Corn Paneer becomes really simple and interesting with this recipe in Bengali. Tantalize your taste buds with this recipe video that tells you all the requisite ingredients and method for preparing Corn Paneer.
Learn how to cook delicious Cheese Straws and Chocolate Eclairs with this recipe video in Telugu. The video comprises easy step-by-step method and ingredients to prepare Cheese Straws and Chocolate Eclairs.
Bon appétit!
PUNJABI KURMA
Punjabi Kurma Ingredients:
Stemmed peas
Chopped – Capsicum, Carrots, Potatoes, Cauliflower, Onions
Fried fox nut (makhana)
Cashew and melon seeds paste, onion paste, tomato puree
Grated coconut
Kitchen king masala, khada garam masala
Red chili powder, turmeric powder, coriander powder
Cumin seeds
Black masala (Goda masala)
Green chilies
Ginger paste
Coriander leaves
Salt as per taste
Punjabi Kurma Preparation:
Heat oil in a pan and separately deep fry pieces of capsicum, carrot, potato and cauliflower.
Heat oil in another pan and add khada garam masala, finely diced onion, magaj and cashew paste, grated coconut (khobra), onion paste and tomato puree to it and saute. Add ginger paste, chilies, turmeric, chili powder, kitchen king masala, coriander powder, cumin seeds and salt. Saute a bit more.
Add deep fried vegetables, stemmed peas and fried makhana to it. Let it simmer for a while and then serve hot.
PALAK DAL
Palak Dal Ingredients:
Spinach (diced)
Yellow lentils (Tur Daal)
Green chilies (chopped)
Mustard seeds
Jaggery
Garlic
Onion and tomatoes (finely chopped)
Red chili powder, Turmeric powder
Curry leaves
Kokam
Salt as per taste
Palak Dal Preparation:
Cook yellow lentils and keep aside.
Heat oil in a pan and add mustard seeds, garlic, finely cut onion, pieces of green chilies and curry leaves to it. Suate till brown and add finely chopped tomato pieces, finely diced spinach, cooked yellow lentils, turmeric, red chili powder and water. Let it simmer for a while and then add salt, jaggery and kokam to it. Palak Dal is ready to be served.
Orange carrots are ideal for cooking a carrot dish in Indian style.
Red carrots are perfect for salads and halwa (Indian sweet dish).
Rajbhog Ingredients:
Milk - 1 litre
Sugar - 2 bowls
Vinegar
Almond, Pistachios
Water - 5 cups
Rajbhog Recipe:
MAKING PANEER - Heat milk in a deep pan and prepare paneer (cottage cheese) by adding vinegar to it. Take it off the stove and discard the water. Place paneer in a cloth and let the residual water drain from it. Knead paneer well.
MAKING SUGAR SYRUP - In a pan, prepare sweet syrup using water and sugar.
Add the lemon yellow food color to the paneer and knead it again. Make small balls and stuff them with pieces of almond and pistachios. Put them into the sugar syrup, cover and let them boil for 8-10 minutes.
Garnish this Rajbhog with silver leaf (varka).
Kalingadachi Fod Ingredients:
Cashews, Sugar, Raspberry, Red Food Color, Green Food Color
Kalingadachi Fod Recipe:
Boil cashews and dry them. Grind to a paste.
Prepare sugar syrup and add the cashew paste. Once cooked, remove from stove.
As the mixture cools down, divide it into three parts. Add green food color to one part and red food color to the second. Knead all parts well separately. Take the colorless part and stuff it with the red mixture, shaping into balls. Stuff these balls into the green mixture, while retaining the round shape. Keep these colored balls aside for 4 hours. Slice them across the center and you will get pieces in watermelon colors. Finish up with sticking cardamom seeds.
Luck by Chance releases today. Will add the review soon or you can check it after first-day-first-show on myPOPKORN
Until then, here's the official website that tells you all about the movie!
Excel Movies : Luck By Chance | Coming Soon...
Mixed Fruit Pudding Recipe in Marathi
Recipe Ingredients:
Chopped fruits
Milk
Soaked China Grass
Sugar
Jelly
Ground chocolate
Ground biscuit
Custard powder
Raisins
Recipe:
Pour some milk in a pan
Add sugar and china grass, heat for a while.
Cool this mixture in the refrigerator.
Add custard powder to this cold milk.
In a bowl place china grass, a layer of custard, mixture, another layer of jelly, pieces of fruits, chocolate and biscuit powder.
Garnish with raisins and serve.
Mix Fruit Pudding - myPOPKORN
Watch the RECIPE VIDEO on myPOPKORN
Mixed Fruit Pudding Recipe in Marathi
Recipe Ingredients:
Chopped fruits
Milk
Soaked China Grass
Sugar
Jelly
Ground chocolate
Ground biscuit
Custard powder
Raisins
Recipe:
Pour some milk in a pan
Add sugar and china grass, heat for a while.
Cool this mixture in the refrigerator.
Add custard powder to this cold milk.
In a bowl place china grass, a layer of custard, mixture, another layer of jelly, pieces of fruits, chocolate and biscuit powder.
Garnish with raisins and serve.
Mix Fruit Pudding - myPOPKORN
Watch the RECIPE VIDEO on myPOPKORN
Watch the Aamhi Saare Khavayye video recipes of these yummy delicacies - Tomato Rice and Capsicum Soup!
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