Ingredients:

Method:

Thanks for Visiting www.sanjeev-kapoor.com

Ingredients:

Ripe Red Tomatoes - 4
Carrot - 1
Beetroot - 1 small piece
Corriander Stems - 4
Garlic - 3 cloves
Ginger - 1 inch size
Cinnamon stick - 1 inch in size
Cloves - 2
Pepper - 5
Bay Leaf - 1
Star Anise - 1 small
Corn Flour - 2 spoons
Water - 2 cups

Method:

Cut the tomatoes into 4 parts and transfer them into a vessel that could fit in your pressure cooker. add the spices bay leaf, cinnamon stick, cloves, star anise and pepper to the tomatoes. add ginger and garlic to. add a small bit of beetroot, one chopepd carrot, corriander stems and 2 cups of water. pressure cook all together upto 3-4 whistles. alternatively you can cook them stove top for over 5-10 mins or also microwave them at very high for about 5-6 mins.Cool them and remove the spices(cinnamon,cloves,star anise and bay leaf) except pepper. Meanwhile prepare the corn starch by mixing 2 spoons of corn flour with 1/4 cup of water without any lumps.before grinding them, remove the skin of the tomatoes and then grind together. boil the grounded soup, add the corn starch at slow flame and stir well so that no lumps are formed. add a bit of pepper powder & salt to taste. let the soup boil in slow flame for about 2-3 minutes. and serve hot.
Thanks for Visiting womenspage.in

Method:

You will have to start the night before.In a bowl Mix well all the above 4 ingredients mentioned for overnight fermentation.If the yogurt is thick, then to thin the batter, add ¼ cup water.Cover the bowl with a cloth and set it aside in a warm place overnight or for 8 hours.The next day you will see tiny bubbles on the surface of the mixture. The mixture is ready for the next step when tiny bubbles appear on the surface.In another bowl, mix together the wheat flour with salt and rub the ghee or butter into it with your fingertips. Into this bowl, add the fermenting mixture and the warm water. Form a dough with these two mixtures.Knead the dough for 5 to 10 minutes or until it is silky smooth. Add a little flour if it is too wet. Gather the dough into a compact ball and cover it with a damp cloth. Again set it aside in a warm place for 2 hrs.Form it in to 15 balls and roll them into 5-6 inch discs. Heat oil or ghee and deep fry the bhaturas in the same way as you would fry pooris. Serve the bhaturas hot with chole and wedges of lemon and sliced onions.

Thanks for Visiting www.sanjeev-kapoor.com

Ingredients:

• 6 or more medium lg. potatoes
• Oil or fat for deep frying
• Salt

Method:

Thanks for Visiting www.sanjeev-kapoor.com

Ingredients:

Refined Wheat Flour 1½ cup
 Rice flour 2 tablespoons
 Sugar 2 cups
 Baking Soda 1 pinch
Clarified Butter (Ghee) for deep frying

Method : 

•   Mix flour, 2 tablespoons of butter and baking soda along with a little water to make a soft Doug.
• Keep aside for fifteen minutes.After setting aside make ball until soft(for about5-10 minutes)

• Now, divide dough into lime sized balls. 

• Keep aside.In a small bowl, mix well, 3 tablespoons of softened butter and rice flour.

• Roll out each lime sized dough ball, like chapati.
  Now, spread 1 teaspoon of rice flour and butter mix over the top surface of the chapati and roll 

• it up closely.Now, cut this rolled chapati (its length wise) into 1 inch wide pieces.

•  Take each piece and stretch it, now, along its width.Repeat the rest of the dough balls.

•  Meanwhile, heat sugar with 1 cup of water, until sugar dissolves and syrup looks thick. 

•  To test whether the syrupis ready, take a drop between your fingers.

•  It should feel sticky and stretch a little.

•  Remove syrup from heat.Heat ghee in a thick bottomed pan, on medium heat, until it is hot.  

• Add a batch of kajas and fry over low heat until golden yellow.

•  Remove from heat and immediately add to the syrup. 

•  Stir gently a few times so that the kajas are well coated with syrup.

•  Leave in the syrup until the next batch of kajas are ready to go into the syrup.

•  At this stage remove the previous batchof kajas and place them on a plate to cool.

Thanks for Visiting www.sanjeev-kapoor.com

Ingredients:

Egg 1 
Soya sauce 1 tsp.
Cooked chicken pieces 200 gms.
Cornflour ½ cup
Plain flour 1 cup
2 spring onions
Peanut oil As required
Cabbage 100 gms.
Oil for frying As required
Salt As required 

Method:

shred the cabbage finely and cook in a little boiling water for 2 minutes.chop the onions and fry in 1 tbsp of oil and then add the chicken pieces and cabbage, 1 tsp cornflour, salt and soya sauce.mix well and keep aside. using a wooden spoon mix together ½ cup cornflour, plain flour, salt and egg.gradually add 4-5 cups of water and beat well.heat a little peanut oil in a frying pan and pour the egg and flour batter to cover the base thinly and cook on one side.put the filling on the cooked side of the pancake and roll it and fold in the sides.secure the ends with cornflour paste and fry the rolls in hot oil.till golden brown . serve in to serving bowl hot hot with ketchup.

Thanks for Visiting www.sanjeev-kapoor.com

Ingredients:

• 5 Hard Boiled Eggs • 1 Onion (chopped) • 2 Green Chillies (chopped) • Few Coriander Leaves (chopped) • Pinch of Garam Masala • Bread Crumbs • Pepper to taste • Oil for frying • Salt to taste

Method:

•	Separate the egg yolks and keep it to the side.
•	Take oil in a pan and shallow fry the green chillies and coriander leaves.
•	Flavor it with garam masala, pepper and salt to taste. Pour into yolks and blend nicely.
•	Stuff each egg white with cooked yolk and cover it up with bread crumbs.
•	Heat oil in a pan and fry the stuffed side of eggs.
•	Serve with tomato sauce.

Thanks for Visiting www.sanjeev-kapoor.com

Ingredients:

• 4 egg yolks
• 1/2 cup sugar
• 1 Tbsp unbleached white flour
• 2 cup milk
• 1/2 tsp vanilla extract
• grated rind of 1/2 lemon
• 1 cinnamon stick

Method:

Ingredients:

2-3 cups Phool Makhani/Puffed Lotus Seeds
1 large Onion, finely chopped
2 large Tomatoes, finely chopped
1 tsp Jeera/Cumin Seeds
1 tsp Garam Masala
½ tsp Kitchen King Masala (Optional)
1-2 tbsp Sugar (Adjust acc to taste)
Small bunch of Coriander Leaves, finely chopped
1 tbsp Oil + Oil for Deep Frying
Salt to taste

Method:

Ingredients:

fresh curd for serving

Method:

Combine all the ingredients in a bowl and knead into a firm dough using enough water. Keep aside for 15 to 20 minutes.Divide the dough into 10 equal portions and roll out each portion circle.Heat the oil in a kadhai and deep-fry the puris one at a time on a high flame till they are golden brown in colour from both the sides.Serve hot with fresh curds.

Thanks for Visiting www.sanjeev-kapoor.com

Ingredients:

• 4 bread slices, bread should be firm
• 2 medium size potatoes boiled peeled and mashed this will make about 1-1/4 cup mashed potatoes
• 1/4 cup green peas boiled
• 1 tsp oil
• 1/4 tsp cumin seeds 
• 1/2 tsp salt
• 1/8 tsp red chili powder
• 1/2 tsp mango powder (amchoor)
• 1 tsp finely chopped cilantro 
• 1 green chili minced; 
• 1 tsp finely chopped ginger
• Oil to fry

Ingredients:

Method:

Wash and soak the rice for 2 to 3 hours. Drain.Combine the soaked rice, cooked rice and ½ cup of coconut milk and blend in a mixer till smooth.Add the sugar, remaining 1½ cups of coconut milk and salt and mix well.Add a little lukewarm water to the yeast and mix well.Add it to the rice mixture and mix well (the batter should be of dropping consistency). Cover and keep aside for 2 to 3 hours.Heat an appam kadhai or a deep non-stick tava and grease it lightly with oil.Pour a ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while the middle remains thick.Cover and cook for a minute, remove the appam when the middle fluffy part is cooked.Repeat for the remaining batter to make to make more appams.Serve hot  


Thanks for Visiting www.sanjeev-kapoor.com

 

 

Ingredients:

16 oz package of glutinous rice flour
1 3/4 cups cold water
1/2 ts salt
cooking oil
banana leaves (or use aluminum foil)
steamer

Method:

Add salt and rice flour to mixing bowl and mix. Slowly incorporate the water into the dough and work it into a ball.Brush a light layer of oil on top side of the banana leaves or aluminum foil.Pinch off a small piece of dough and roll into a small ball and place on banana leaf. Gently flatten just a bit,Place in steamer tray with plenty of space between as these will expand. With a boiling steamer, steam for about 8 minutes until completely opaque. Over steaming will cause it to flatten. Remove and allow to cool about 10 minutes for and serve with ketchup or any chutny.

Thanks for Visiting womenspage.in