Name: Surti Vatidal Khaman Recipe | Perfect Tips & Measurement | बाजार जैसे गुजरती खमण | Chef Sanjyot Keer @YourFoodLab
Uploaded: 2026-09-19T08:17:00-05:00
Duration: 8 min 17 s
Description: Surti Vatidal Khaman Recipe | Perfect Tips & Measurement | बाजार जैसे गुजरती खमण | Chef Sanjyot Keer

Surti Vatidal Khaman Recipe | Perfect Tips & Measurement | बाजार जैसे गुजरती खमण | Chef Sanjyot Keer

Your Food Lab 2026-09-19 | Surti Vatidal Khaman Recipe | Perfect Tips & Measurement | बाजार जैसे गुजरती खमण | Chef Sanjyot Keer

Gatte Ki Sabzi | No Onion No Garlic | बिना प्याज़ टमाटर लहसुन के गट्टे की सब्जी | Chef Sanjyot Keer

Your Food Lab 2024-05-01 | Dhaba Style Gatte Ki Sabzi: youtu.be/4_rBh5AomG0?si=z1aVLMZi7f9us7nT

Full written recipe of Gatte Ki Sabzi (No Onion No Garlic)
Prep time: 10-15 minutes
Cooking time: 25-30 minutes
Serves: 4-5 people

Ingredients:
Gatte
WATER | पानी AS REQUIRED
CUMIN SEEDS | जीरा 1 TSP
FENNEL SEEDS | सौंफ 1 TSP
CORIANDER SEEDS | साबुत धनिया 1 TSP
GRAM FLOUR | बेसन 1.5 CUPS
ASAFOETIDA | हींग 1/4 TSP
KASURI METHI | कसूरी मेथी 2 TSP
CAROM SEEDS | अजवाइन 1/2 TSP (CRUSHED)
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
RED CHILLI POWDER | लाल मिर्च पाउडर 1/2 TSP
SALT | नमक TO TASTE
GHEE | घी 1 TBSP
CURD | दही 2 TBSP
WATER | पानी 3 TBSP
OIL | तेल
Gravy
GHEE | घी 2 TBSP
CURD | दही 1 CUP
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
RED CHILLI | लाल मिर्च 2 NOS.
ASAFOETIDA | हींग A PINCH
GINGER | अदरक 1 INCH (CHOPPED)
GREEN CHILLI | हरी मिर्च 2-3 NOS. (CHOPPED)
KASURI METHI | कसूरी मेथी 1 TSP
SALT | नमक IF REQUIRED
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Set a stock pot filled with water over high flame so that by the time you shape the gatte the water comes to a boil.
Add coriander seeds, cumin seeds & fennel seeds into a mortar or a mixer grinder jar & grind them into a coarsely crushed spices mix, half of the quantity will be used for the dough & the remaining will be added in the gravy.
To make the dough sieve & add the gram flour into a large bowl & then add the remaining dry ingredients & mix well.
Then add the ghee & mix well & then add the curd, mix well again.
Further add water gradually & combine all the dry flour, you have to knead a soft dough.
Once all the dry flour has combined transfer the dough onto the kitchen platform, coat your hand with a bit of oil & knead the dough for 1-2 minutes until the dough becomes smooth.
Further roll the dough into a thick log & divide it into 3 equal parts, then roll the divided portion into cylinders.
Cut the cylinder in half so that they fit in the stock pot.
Add them into the boiling water & cook them for 10-12 minutes or 15 depending on the size.
Once boiled remove them from the boiling water & transfer them onto a sieve, let them cool down completely & reserve the water for further use.
To make the gravy, set a kadhai over high heat & add ghee once the kadhai gets hot & let the ghee heat up as well.
While the ghee heats up, add all the powdered spices into the curd & whisk it well, keep it aside.
Add the red chilli, remaining quantity of the spice mix, asafoetida, ginger, green chilli & kasuri methi, stir & saute them for a minute over low flame.
Then add the curd & spices mixture, make sure that the flame is set to low, stir it continuously & cook for a minute then increase the flame to medium high & cook for 2-3 minutes.
While the curd is cooking, cut the boiled gate into 2 cm thick pieces & add them into the gravy once it is cooked, mix well cook for 2-3 minutes.
To adjust the consistency of the gravy, add the water that you had reserved before in which the gatte were boiled, keep the gravy slightly thin at this stage as it will thicken up while it cooks, also taste & adjust salt if required.
Let the gravy simmer for 7-8 minutes.
Once the gravy thickens after letting it cook for 7-8 minutes, add fresh coriander & stir well.
No onion no garlic delicious gate ki sabzi is ready.

#YFL #SanjyotKeer #gattekisabzi

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Intro 0:00
Gatte 1:15
Gravy & Final Cooking 6:39
Plating 9:41
Outro 10:29

Karela Aloo Ki Sabzi | Less Bitter Karela Tips | बिना कड़वाहट करेला आलू की सब्जी | Chef Sanjyot Keer

Your Food Lab 2024-04-29 | Full written recipe for Karela Aloo
Prep time: 5-10 minutes
Cooking time: 25-30 minutes (excluding resting time)
Serves: 3-4 people

Ingredients:
BITTER GOURD | करेला 12 NOS.
SALT | नमक AS REQUIRED
POTATO | आलू 2 NOS.
ONION | प्याज़ 2 NOS.
MUSTARD OIL | सरसों का तेल 3-4 TBSP
SALT | नमक TO TASTE
POWDERED SPICES
DRY MANGO POWDER | आमचूर पाउडर 1 TSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
CORIANDER POWDER | धनिया पाउडर 2 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
RED CHILLI POWDER | लाल मिर्च पाउडर 1 TSP
GARAM MASALA | गरम मसाला A PINCH
Method:
Wash & remove the scales of the bitter gourd using a peeler or a knife, make sure you don’t remove all the skin.
Use bitter gourds that are smaller in size for this recipe, if they are not available then cut the larger ones into two halves & follow the same procedure.
Make a slit in the gourd using a knife & check its seeds, they shouldn’t be orange or red in colour, prep all the remaining gourds similarly & add them into a bowl.
A lot of people also use the scales in the recipe, so if you prefer it then you can add the peels also in the later stage of the recipe.
Add salt as required into the bowl with the gourds & apply it on them, make sure you rub it inside the slit as well, then let it rest for an hour.
After an hour, transfer the bitter gourds into a sieve & wash them well using tap water.
Once washed, squeeze & remove all the moisture & add them into a bowl, you can also wipe them a bit using a clean kitchen towel to achieve a better texture while cooking.
Cut the potatoes in thick sized wedges & onions into thick slices.
Set a kadhai over high heat, add oil & let it get hot.
Add the bitter gourd & fry them over medium to high flame until they turn golden brown while stirring them at regular intervals.
Then add the potato & onions along with salt, stir well & cook over high flame for 2-3 minutes then turn down the flame to low & cook until the onions get caramelized & the potatoes are fully cooked.
You don’t have to keep stirring, just at intervals so that the ingredients do not burn, this process will take upto 15-20 minutes.
Once the onions caramelize & potatoes are cooked, add all the powdered spices & stir well, switch off the flame & cover the kadhai with a lid for 2-3 minutes.
Then remove the lid & give it a stir again.
Karela Aloo ki sabzi is ready.

#YFL #SanjyotKeer #KarelaAloo

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Intro 0:00
Prep 2:01
Cooking 6:26
Plating 9:24
Outro 10:18

Bengali Tok Dal Recipe | Quick Raw Mango Dal | कच्चे आम की दाल | Chef Sanjyot Keer

Your Food Lab 2024-04-26 | Full written recipe of Bengali Tok Dal

Prep time: 5-10 minutes
Cooking time: 10-15 minutes
Serves: 3-4 people

Ingredients:
MASOOR DAL | मसूर दाल 1 CUP
WATER | पानी AS REQUIRED (1 INCH ABOVE THE DAL)
GREEN CHILLI | हरी मिर्च 1 NO. (SLIT)
SALT | नमक TO TASTE
MUSTARD OIL | सरसों का तेल 2 TBSP
MUSTARD SEEDS | राई 1/2 TSP
RADHUNI | राधुनी A PINCH (SHOWING)
KALONJI | कलौंजी A PINCH
FENNEL SEEDS | सौंफ A PINCH
FENUGREEK SEEDS | मेथी के बीज 4-5 NOS.
CUMIN SEEDS | जीरा 1/2 TSP
RED CHILLI | लाल मिर्च 1 NO.
RAW MANGO | कच्चा आम 1 NO. (SLICED)
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
HOT WATER | गरम पानी AS REQUIRED
SUGAR | शक्कर A PINCH
Method:
Wash the dal & add it into a pressure cooker, add water, green chilli, salt & pressure cook the dal over high flame only for one whistle.
Switch off the flame once the whistle blows & depressurize the cooker immediately by lifting the whistle up using a spoon or a spatula.
Open the lid once the cooker has depressurized, then using a whisk or a spatula whisk the dal slightly, you don’t have to whisk it until smooth, some of the texture from the dal should remain.
To make the tempering, set a kadhai over high flame, add the oil & let it get hot until the oil reaches its smoking point, then lower the flame & let the oil cool down slightly.
Add all the whole spices, raw mango & turmeric powder, stir well over high flame for 1-2 minutes then cover & cook over low flame only for a minute.
Once the raw mango slices turn soft, mash 1-2 pieces & add the boiled dal, hot water to adjust the consistency & sugar, stir well & cook for 2-3 minutes, you can adjust the consistency of the dal as per your preference.
Lastly taste & adjust salt if required.
Bengali Tok Dal is ready, serve hot with rice.

#YFL #SanjyotKeer #tokdal

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Intro 0:00
Boiling Dal 1:16
Tempering 2:28
Plating 4:45
Outro 5:47

Soy Basil Paneer Chilli | Restaurant Style Paneer Starter | सोया बेसिल पनीर चिल्ली | Sanjyot Keer

Your Food Lab 2024-04-24 | Full written recipe for Soy Basil Paneer Chilli
Prep time: 15-320 minutes
Cooking time: 15-20 minutes
Serves: 3-4 people

Ingredients:
Fried Paneer
PANEER | पनीर 300 GRAMS (DICED)
CORN FLOUR | कॉर्न फ्लोर 2-3 TBSP
Sauce
OIL | तेल 2 TBSP
GINGER | अदरक 1 TBSP (CHOPPED)
GARLIC | लेहसुन 2 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 3-4 (CHOPPED)
SPRING ONION WHITES | हरे प्याज़ का सफेद हिस्सा 2-3 NOS. (ROUGHLY CHOPPED)
CAPSICUM | शिमला मिर्च ½ NO. (DICED)
RED BELL PEPPER | लाल शिमला मिर्च ½ NO. (DICED)
ONION | प्याज़ ½ NO. (PETALS)
SUGAR | शक्कर A PINCH
DARK SOY SAUCE | डार्क सोया सॉस 1 TSP
LIGHT SOY SAUCE | लाइट सोया सॉस 1 TBSP
WHITE PEPPER POWDER | सफेद मिर्च का पाउडर A PINCH
VINEGAR | सिरका A SPLASH
SALT | नमक TO TASTE
HOT WATER | गरम पानी A SPLASH
CORN FLOUR | कॉर्न फ्लोर 1 TBSP
WATER | पानी AS REQUIRED
BASIL | बेसिल A LARGE HANDFUL
SPRING ONION GREENS | हरे प्याज़ के पत्ते A HANDFUL (CHOPPED)
Method:
Add the paneer pieces into a large bowl & sprinkle corn flour on the paneer using a sieve & then just toss it around in the bowl by shaking it, you just have to lightly coat the paneer with the corn flour, you can sprinkle more corn flour if required.
Once coated, fry the paneer in moderately hot (170° C) hot oil until light golden brown over high flame, fry it in batches, don’t overcrowd the oil.
Transfer the fried paneer pieces into a sieve & set them aside until you make the sauce.
Set a wok over high flame & let it get hot, add the oil & let the oil heat up as well.
Add ginger, garlic, green chilli & spring onion whites, saute over high flame for a few seconds.
Further add the capsicum, bell pepper & onion, toss them over high heat for a few seconds as well.
Add sugar, dark soy sauce, light soy sauce, white pepper powder, vinegar, salt & hot water, just add enough hot water to make a sauce, stir well & bring the sauce to a simmer.
In a separate bowl mix corn flour & water to make a slurry, add this slurry into the simmering sauce while stirring continuously, this will thicken the sauce.
Lower the flame & add the fried paneer & add the basil leaves by roughly tearing them with your hands, coat the paneer with the sauce make sure you don’t cook much at this stage.
Lastly add spring onion greens & your delicious soy basil paneer chilli is ready.

#YFL #SanjyotKeer #SoybasilPaneerChilli

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Dal Dhokli ft. Chef Sanjyot Keer x @BakingHermann #shorts

Your Food Lab 2024-04-23 | Full written recipe for Dal Dhokli
Ingredients: Dal (Lentil Soup)
Boiled Dal
Toor Dal (Split Pigeon Peas) 1 Cup
Water 3 Cups
Turmeric Powder 1/4 Tsp
Salt To Taste
Peanuts 2 Tbsp
Tempering
Oil 2 Tbsp
Cumin Seeds 1/2 Tsp
Mustard Seeds 1/2 Tsp
Cloves 3-4 Nos.
Cinnamon 1/2 Inch
Red Chilli 1 No.
Fenugreek Seeds 1/2 Tsp
Asafoetida 1/2 Tsp
Curry Leaves 8-10 Nos.
Tomato 1 No. (Chopped)
Ginger Chilli Paste 1 Tbsp
Salt To Taste
Turmeric Powder 1/2 Tsp
Red Chilli Powder 1/2 Tsp
Jaggery 2 Tbsp
Tamarind Pulp 2 Tbsp
Method:
Wash the lentil & soak it in fresh water for 30 minutes to an hour.
Discard the water & add the dal into a pressure cooker & add water, turmeric powder & salt.
Place a small steel bowl over the dal in the cooker & add the peanuts into the bowl, put the cooker’s lid on & cook the dal over medium high flame for 2-3 whistles, then switch off the flame & let the cooker de-pressurize.
Open the lid, remove the peanuts & set them aside, then whisk the dal until smooth.
Set a deep pan or a stock pot over high flame & once it gets hot add in the oil.
Add all the whole spices, asafoetida, curry leaves, tomato, ginger chilli paste & salt to taste, stir & cook over high flame until the tomatoes turn mushy.
Add turmeric & red chilli powder & add the boiled dal, stir well & add hot water to adjust the consistency.
Add the boiled peanuts, jaggery & tamarind pulp, stir well & set the flame to medium low, let the dal simmer until you prepare the dhoklis.
Dhokli
Ingredients: Dhokli (The "pasta")
Wheat Flour 1 Cup
Gram Flour 1 Tbsp
Salt A Pinch
Asafoetida A Pinch
Carom Seeds 1/2 Tsp (Crushed)
Turmeric Powder 1/2 Tsp
Red Chilli Powder 1/2 Tsp
Oil 2 Tsp
Water As Required
Method:
In a large bowl add all the dry ingredients along with the oil & mix everything well.
Add water & knead a semi-soft dough.
Cover the dough with a damp cloth for 10-15 minutes.
Divide the dough into 2 portions, coat with dry flour & roll it into a large sheet.
Cut the sheet into diamonds.
Add them into the boiling dal.
Cover & cook over medium flame for 10 minutes.
Add fresh coriander & stir well.
Your dal dhokli is ready, serve hot & garnish it with chopped onions, tomatoes & lemon juice.

Rasmalai Recipe | Perfect Rasmalai at home Tips | घर पर बनाइये स्वादिष्ट रसमलाई | Chef Sanjyot Keer

Your Food Lab 2024-04-22 | #yfl #sanjyotkeer #rasmalai

Get your YFL Home 100% Brass Masala Dani right now - links.yflhome.com/masala-dani-yt
or just visit www.yflhome.com

Full written recipe Rasmalai:

Prep time: 10-15 minutes
Cooking time: 45 minutes – 1 hour
Serves: 12-13 pieces

Ingredient List:

For Flavoured Milk (Ras):

MILK 1 LITRE (FULL FAT)
ALMOND 7-8 NOS. (SLICED)
PISTACHIO 7-8 (SLICED)
CARDAMOM POWDER 1/2 TSP
SAFFRON A PINCH
SUGAR 1/2 CUP

For Chena:
MILK 1 LITRE (FULL FAT)
WATER 2 TBSP
VINEGAR 2 TBSP
ICE COLD WATER
REFINED FLOUR 1 TSP

For: Cooking Sugar Syrup:
SUGAR 1.5 CUPS
WATER 6 CUPS
ICE COLD WATER

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Intro 0:00
Flavoured Milk (Ras) 1:52
Making Chhena 5:05
Shaping & Cooking Chena 9:51
Final Process (Soaking) 14:23
Plating 15:44
Outro 17:08

Aam Ka Murabba | Raw Mango Murabba | कच्चे आम का मुरब्बा बनाने का तरीका | Chef Sanjyot Keer

Your Food Lab 2024-04-19 | Full written recipe Aam ka Murabba
Prep time: 10 minutes
Cooking time: 20-25 minutes
Serves: 1.4 kg (approximately)
Ingredients:
RAJAPURI MANGO | राजापुरी आम 1 KG
SALT | नमक A PINCH
TURMERIC POWDER | हल्दी 1/2 TSP
SUGAR | शक्कर 800 GRAMS
WATER | पानी AS REQUIRED
LEMON JUICE | नींबू का रस 1 TSP
CINNAMON STICK | दालचीनी 4 INCH
CLOVES | लौंग 4 NOS.
GREEN CARDAMOM | हरी इलायची 4 NOS. (CRUSHED)
SAFFRON | केसर A FEW STRANDS
ALMOND | बादाम 7-8 NOS. (ROUGHLY CHOPPED)
CASHEW | काजू 7-8 NOS. (ROUGHLY CHOPPED)
Method:
Cut the raw mango into medium sized pieces, meanwhile set a stock pot with water over high flame & let the water come to a boil.
Once the water comes to a boil, add the chopped raw mango & add salt & turmeric, boil the mango pieces for 3-4 minutes until they get slightly soft, makes sure you don’t boil until they turn completely mushy.
Once boiled, sieve them using a strainer, you can reserve this water & use it to make dal, sabzis & kadhi, you can also make aam panna.
In a kadhai add the sugar & water, the level of water should only be up to the surface of sugar.
Switch on the flame & cook until the sugar dissolves over high flame, then cook the syrup over medium high until it reaches one string consistency.
To check, pour a couple of drops of the syrup onto a plate & let it cool down slightly, then take some of it on your index finger, press it with you thumb & pull it away repeatedly, a thin string of sugar syrup should form.
Once the sugar syrup reaches one string consistency add boiled raw mango, lemon juice & all the whole spices along saffron & stir well
As the mangoes will release their moisture the sugar syrup will become water, cook over medium high flame until the sugar syrup reaches one string consistency again, check its consistency by pressing the syrup between your thumb & index finger like earlier.
Once the sugar syrup reaches one string consistency again, add the chopped almonds & cashew, stir well & switch off the flame & let it cool down completely.
If you don’t cook the syrup until it reaches one string consistency, the chances of murabba getting spoilt will increase.
Once cooled transfer the murabba into an airtight sterilized glass jar, it will last for upto 12 months if stored properly.
#YFL #SanjyotKeer #aamkamurabba

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Intro 0:00
Cutting & Boiling Mango 1:39
Sugar Syrup & Final Cooking 3:17
Plating 7:01
Outro 7:39

Sindhi Koki Recipe | 10 Minute Breakfast Recipe | झटपट बनाइये सिंधी कोकी | Chef Sanjyot Keer

Your Food Lab 2024-04-17 | Full written recipe for Sindhi Koki
Prep time: 10 minutes
Cooking time: 15-20 minutes
Serves: 3-4 people

Ingredients:
WHEAT FLOUR | गेहूं का आटा 3 CUPS
GHEE | घी 3 TBSP
SALT | नमक TO TASTE
CAROM SEEDS | अजवाइन 1/2 TSP
ANARDANA POWDER | अनारदाना पाउडर 2 TSP
GREEN CHILLI | हरी मिर्च 3 NOS. (CHOPPED)
ONION | प्याज़ 1 LARGE (CHOPPED)
CUMIN SEEDS | जीरा 1 TSP
BLACK PEPPER POWDER | काली मिर्च का पाउडर A PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
WATER | पानी 3/4 CUP
WHEAT FLOUR | गेहूं का आटा (FOR DUSTING)
GHEE | घी AS REQUIRED (FOR COOKING)
Method:
In a large bowl add the wheat flour along with ghee & salt, mix well & rub the flour between your hands to incorporate “moyan” or shortening, to check if it’s done properly, take some flour in your hand make a fist, the flour should hold its shape once you release the pressure.
Further add carom seeds, anardana powder, green chilli, onion, cumin seeds, black pepper powder & fresh coriander, mix well & gently knead the dough so that the onion starts to release its moisture.
Then add water in & batches & bring the dough together, you don’t have to knead the dough, it should be a very stiff & uneven dough.
Divide the dough into 6 equal portion & form rough roundels, cover the doughballs with a towel & set a taw over high heat while you shape the koki.
Now take a doughball & place it into a flat surface, press it gently to flatten it a bit & then roll it out into a thick paratha, its edges will tear & its shape will be uneven, you don’t have to try & make it round, it should be 1 cm thick approx. or as you prefer.
During winters if the doughball becomes too stiff to roll you can cook the doughball on the hot tawa from from the sides for a few seconds & then roll it out.
Once you have made a thick koki, use a small knife to make incisions on it, make sure you coat the tip of the knife with some dry flour.
Place the koki on the hot tawa & cook it over low flame until it golden brown spots appear on one side then flip & cook it from the other side similarly, make sure you don’t add any ghee at this stage.
Once brown spots have appeared on both the sides, add ghee & cook the koki until it turns crisp from both the sides.
Your delicious koki is ready, serve it with some masala dahi, achaar or with hot chai.
#YFL #SanjyotKeer #sindhikoki

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Intro 0:00
Dough 1:23
Cooking Process 5:06
Plating 8:55
Outro 9:33

Kerala Style Mango Curry | Mango Pulissery | केरला स्टाइल मैंगो करी | Chef Sanjyot Keer

Your Food Lab 2024-04-15 | Full written recipe for Mango Pulissery
Prep time: 10-15 minutes
Cooking time: 10-15 minutes
Serves: 4-5 people

Ingredients:
MANGO | आम 4 NOS. (RIPE)
CURRY LEAVES | कड़ी पत्ता 2 SPRIGS
GREEN CHILLI | हरी मिर्च 3 NOS. (SLIT)
JAGGERY | गुड़ 2 TBSP
SALT | नमक TO TASTE
RED CHILLI POWDER | लाल मिर्च पाउडर 1/2 TSP
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
WATER | पानी AS REQUIRED
FRESH COCONUT | नारियल 1 NO. (SCRAPED)
CUMIN SEEDS | जीरा 1 TSP
WATER | पानी AS REQUIRED
CURD | दही 1 CUP
SALT | नमक IF REQUIRED
TEMPERING
COCONUT OIL | नारियल का तेल 2 TBSP
MUSTARD SEEDS | राई 1 TSP
FENUGREEK SEEDS | मेथी के बीज 1/4 TSP
RED CHILLI | लाल मिर्च 3-4 NOS.
CURRY LEAVES | कड़ी पत्ता 10-12 NOS.
ASAFOETIDA | हींग 1/4 TSP
HOT WATER | गरम पानी IF REQUIRED
Method:
Peel & cut the mangoes into large pieces & transfer them into a stock pot along with the pit.
Add curry leaves, green chilli, jaggery, salt, red chilli powder, turmeric powder & water, the level of water should be just below the mangoes.
Switch on the flame, stir well & bring it to a simmer.
Once it comes to a simmer, cover the stock pot with a lid & let it cook over medium to low flame for 7-8 minutes or until the mango pieces turn slightly soft, make sure you don’t cook them until they turn mushy.
Meanwhile, add the coconut & cumin seeds into a mixer grinder jar & grind it into a thick fine paste using water.
Once the mangoes have cooked for 7 to 8 minutes & turned slightly soft, remove the lid & add the coconut paste.
Stir well & mix the coconut paste in the curry & cook for 4-3-4 minutes.
Whisk curd in a separate bowl, set the flame to low or you can even switch it off, add the whisked curd & stir well.
Set a small pan over high heat for the tempering, when it gets hot add the oil & let it heat up as well.
Add all the ingredients of the tempering into the oil & immediately pour it into the curry & cover the stock pot for a minute.
Open the lid & stir well to mix the tempering into the curry, you can add hot water at this stage & adjust the consistency as per your preference if required.
Your delicious Mango Pulissery is ready, serve it hot with rice.
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Intro 0:00
Cooking Process 1:21
Outro 6:58

Instant Vrat Ka Dosa | 5 minute Crisp Dosa Batter | इंस्टेंट व्रत का दोसा | Chef Sanjyot Keer

Your Food Lab 2024-04-12 | Full written recipe for Vrat Ka Dosa (Instant)
Prep time: 15-20 minutes
Cooking time: 15-20 minutes
Serves: 4-5 people

Batter:
SABUDANA | साबूदाना ¼ CUP
SAMA RICE | समा के चावल ½ CUP
POTATO | आलू 1 NO. (DICED)
GREEN CHILLI | हरी मिर्च 2-3 NOS.
GINGER | अदरक 2 INCH
CURD | दही 2 TBSP
SENDHA NAMAK | सेंधा नमक TO TASTE
WATER | पानी 1.5 CUPS
WATER | पानी ¼ CUP (FOR ADJUSTING CONSISTENCY)
CUMIN SEEDS | जीरा A PINCH
BLACK PEPPER POWDER | काली मिर्च का पाउडर A PINCH (CRUSHED)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
GHEE | घी AS REQUIRED
Method:
Set a pan over high heat, let it get hot & then lower the flame & add the sabudana, dry roast over medium to low flame for a couple of minutes, then transfer it into a bowl & cool it down completely.
Transfer the sabudana into a mixer grinder jar & add, sama, potato, green chilli, ginger, curd, sendha namak & water, grind it into a fine batter & transfer it into a bowl, cover & let it rest while you make the chutney & aloo ki sabzi.
Once the batter has rested, add water to adjust the consistency as it will thicken up after resting.
Add cumin seeds, black pepper powder & fresh coriander, stir well.
Set a dosa tawa or a small nonstick pan over high flame & let it get extremely hot.
Pour the batter using a ladle and cover the surface of the pan, the batter will form a net like structure in the pan.
Once you have poured the batter, set the flame to low & add ghee over the surface & cook the dosa over low flame until you see that the dosa has started to brown.
Once the spots become golden brown, peel the dosa from the pan using a spatula, fold & remove it from the pan.
Your dosa is ready.
Vrat ki Chutney
FRESH CORIANDER | हरा धनिया 1 CUP
FRESH COCONUT | नारियल ½ CUP (SCRAPED)
ROASTED PEANUTS | भुनी हुई मुंगफली 1/3 CUP
GREEN CHILLI | हरी मिर्च 3 NOS.
GINGER | अदरक 1 INCH
SUGAR | शक्कर 2 TSP
LEMON JUICE | नींबू का रस OF ½ A LEMON
SENDHA NAMAK | सेंधा नमक TO TASTE
WATER | पानी AS REQUIRED
ICE CUBE | बर्फ
CUMIN SEEDS | जीरा ½ TSP
Method:
Add all the ingredients of the chutney into a mixer grinder jar & grind it into a fine chutney, make sure you add very little water & grind a thick chutney.
Your delicious vrat ki coconut chutney is ready.
Aloo ki sabzi
OIL | तेल 2 TBSP
CUMIN SEEDS | जीरा 1 TSP
CURRY LEAVES | कड़ी पत्ता 10-12 NOS.
GREEN CHILLI | हरी मिर्च 2-3 NOS. (CHOPPED)
GINGER | अदरक 2 INCH (GRATED)
POTATO | आलू 4 NOS. (BOILED)
SENDHA NAMAK | सेंधा नमक TO TASTE
BLACK PEPPER POWDER | काली मिर्च का पाउडर ½ TSP
SUGAR | शक्कर A PINCH
LEMON JUICE | नींबू का रस OF ½ A LEMON
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Set a pan over high heat & let it get hot.
Add oil, let the oil heat up as well & add cumin, curry leaves, green chilli, grated ginger, stir & saute over high flame briefly.
Roughly mash the potatoes with your hand & add them into the pan along with sendha namak, black pepper powder, & sugar, stir well & cook over high flame for 2-3 minutes, you can mash some larger pieces of the potato.
Lastly add lemon juice & fresh coriander & stir well, aloo ki sabzi is ready.
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Intro 0:00
Dosa Batter 1:46
Chutney 4:04
Aloo Sabzi 4:51
Dosa Cooking 6:34
Plating 8:21
Outro 9:10

Bisi Bele Bath Recipe | Bisibelebath Masala | बिसी बेले बाथ की रेसिपी | Chef Sanjyot Keer

Your Food Lab 2024-04-10 | Full written recipe Bisibele bath

Bisi Bele Bath Powder

Prep time: 10 minutes
Cooking time: 15-20 minutes
Serves: 300 grams (approx.)

Ingredients:
CHANA DAL | चना दाल 4 TBSP
URAD DAL | उरद दाल 4 TBSP
CORIANDER SEEDS | साबुत धनिया 8 TBSP
POPPY SEEDS | खस खस 2 TBSP
CUMIN SEEDS | जीरा 2 TBSP
FENUGREEK SEEDS | मेथी के बीज 1 TSP
BLACK PEPPERCORNS | साबुत काली मिर्च 2 TSP
BAY LEAF | तेज पत्ता 4 NOS.
CINNAMON | तेज पत्ता 5 INCH
MARATHI MOGGU | मराठी मोग्गू 4-5 NOS.
DRY COCONUT | सूखा नारियल 1/4 NO. (GRATED)
OIL | तेल 1 TSP
BYADGI RED CHILLI | ब्यादगी लाल मिर्च 30 NOS.
ASAFOETIDA | हींग 1 TSP
Method:
Set a pan over high heat & let it get hot.
Once it gets hot, lower the flame & add chana dal & urad dal, dry roast the lentils over low flame while stirring them continuously until they turn golden in colour & become fragrant, then transfer them into a large bowl & set the pan back over low flame.
Add coriander seeds & dry roast them until they turn golden brown & transfer them into the same bowl.
In the same pan add the poppy seeds & dry roast them over low flame until they turn golden & transfer into the same bowl.
Add the remaining whole spices in the pan & dry roast over low flame until they are fragrant, then transfer the spices.
Add dry coconut & dry roast it until it turns golden brown & transfer it into the bowl.
Now add oil into the pan, add the red chillies & roast them for a few minutes, transfer them into the bowl & add asafoetida directly into the bowl.
Let mixture cool down & come to room temperature.
Once cooled, grind everything into a fine powder, your bisi bele bath powder is ready.
Tansfer it into an airtight container, if stored properly it will last for a couple of months.
Bisibelebath
Ingredients:
Cooking Rice, Dal & Veggies
TOOR DAL | तूर दाल 3/4 CUP
SONA MASURI | सोना मसूरी 1 CUP (or any short grain rice)
WATER | पानी AS REQUIRED
CARROT | गाजर 2 MEDIUM SIZED. (DICED)
FRENCH BEANS | फ्रेंच बीन्स 15 NOS. (DICED)
POTATO | आलू 2 SMALL SIZED. (QUARTERS)
WATER | पानी 5 CUPS
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
OIL | तेल 1 TSP
Tempering & Final Cooking
GHEE | घी 2 TBSP
CASHEW | काजू 2 TBSP (HALVED)
PEANUTS | मूंगफली 2 TBSP
MUSTARD SEEDS | राई 1 TSP
RED CHILLI | लाल मिर्च 2-3 NOS.
CURRY LEAVES | कड़ी पत्ता 8-10 NOS.
ASAFOETIDA | हींग 1/4 TSP
TOMATO | टमाटर 1 NO. (DICED)
GREEN PEAS | हरे मटर 1/3 CUP
SALT | नमक TO TASTE
CAPSICUM | शिमला मिर्च 1 NO. (DICED)
TAMARIND | इमली LEMON SIZED BALL (SOAKED)
JAGGERY | गुड़ 2 TBSP
HOT WATER | गरम पानी AS REQUIRED
BISI BELE BATH POWDER | बीसी बेले बाथ पाउडर 4 TBSP
SALT | नमक TO TASTE
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Add the rice & dal into a bowl, wash it using water until the added water turns clear, then drain the water & add the washed dal & rice into a pressure cooker.
Add all the veggies water, turmeric powder & oil, put the lid on & pressure cook over medium high flame for 4 whistles, then switch off the flame & let the cooker de-pressurize naturally.
Once depressurized, open the lid & check, if your rice still hasn’t cooker you can cook for one more whistle further, set the cooker aside while you make the tempering.
Set a large stock pot over high heat, once it gets hot add the ghee & let the ghee heat up as well.
Add cashew & peanuts, fry them over medium flame until they turn golden brown & then remove them & transfer into a bowl, set it aside.
Now add mustard seeds, red chilli, curry leaves & asafoetida in the ghee, stir well & let the mustard seeds crackle.
Then add tomato, green peas & salt, stir & cook over high flame until the tomatoes turn mushy.
Add capsicum, stir & cooker over high flame for a minute.
Add the tamarind water by straining it through a sieve & make sure you mash & add all the pulp, along with jaggery, stir well & cook over high flame briefly.
Now add the cooked rice mixture into the stock pot, hot water & stir well, keep the bisibelebath slightly watery, it will thicken up while cooking, keep the flame on medium.
In a separate bowl add the bisi bele bath powder along with some water & stir well to dissolve the masala, add the mixture into the stock pot & stir well, you can add more hot water & adjust the consistency to your preference.
Taste & adjust salt, then add the fried nuts (you can reserve some to use as garnish later) & fresh coriander.
Your bisi bele bath is ready, serve hot with khara boondi & cucumber raita, you can also serve it with papad, pickle & chips.

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Intro 0:00
Bisibelebath Masala 1:07
Cooking Process 5:40
Plating 11:30
Outro 12:33

Kanji Vada Recipe | Indian Probiotic Drink | कांजी वड़ा बनाने का आसन तरीका | Chef Sanjyot Keer

Your Food Lab 2024-04-08 | Kanji Vada

Prep time: 15-20 minutes
Preparation time of Kanji: 10-15 minutes (excluding 3-4 days of fermentation time)
Cooking time of Vade: 20-25 minutes (excluding soaking time)

Kanji
Ingredients:
WATER | पानी 2 LITRES
SPICE MIX
BLACK MUSTARD SEEDS | बारीक राई 2 TBSP
BLACK SALT | काला नमक 1/2 TBSP
ASAFOETIDA | हींग 1/4 TSP
BLACK PEPPERCORNS | साबुत काली मिर्च 1/4 TSPa
ROASTED CUMIN SEEDS | भुना हुआ जीरा 1 TSP
RED CHILLI POWDER | लाल मीर्च पाउडर 1/2 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
SALT | नमक 1/2 TBSP
CURD | दही 2 TBSP
LIVE CHARCOAL | जलता हुआ कोयला
ASAFOETIDA | हींग 1/4 TSP
MUSTARD OIL | राई का तेल
Method:
In a stock pot add the water, set it over high flame & let it come to a boil.
Meanwhile make the spice mix by adding all the spices into a spice grinder & grind it into a fine powder, you can also use a mortar pestle.
Once the water comes to a boil, switch off the flame & let it cool down until it gets lukewarm.
Add the spice mix into a clean large glass bowl & add curd, mix well to form a paste & then smear the paste onto the surface of the bowl.
To give the kanji a smoky flavour, place a bowl with live charcoal in it in the bowl, add some asafoetida on the coal & then some mustard oil, cover & let the spices smoke for 5 minutes.
Then remove the lid & add the lukewarm water, mix well & thoroughly incorporate the spices.
Cover the bowl using a muslin cloth & tie it, you can also use a mesh lid & place it in a warm place where it can get some sunlight & let it ferment for 3-4 days.
You need to open the lid & stir the kanji at least once every day.
Once fermented the kanji will give off a slight sour & tangy smell, small fragments of mustard seeds will also float on the surface, if you have followed the process carefully & used clean utensils the kanji won’t spoil, discard the kanji is you see a layer of fungus or if it smells foul & rancid.
Your delicious kanji is ready, you can store it in a glass container, it stays in the fridge for upto two weeks.
You can have the kanji as is or you can also have it with some vade.
Vade
Ingredients:
YELLOW MOONG DAL | पीली मूंग दाल 3/4 CUP
URAD DAL | उरद दाल 1/4 CUP
WATER | पानी AS REQUIRED
WATER | पानी AS REQUIRED
GREEN CHILLI | हरी मिर्च 2 NOS.
GINGER | अदरक 1 INCH
WATER | पानी 1 TSP
CORIANDER SEEDS | साबुत धनिया 1 TSP
FENNEL SEEDS | सौंफ 1/2 TSP
ASAFOETIDA | हींग 1/4 TSP
MUSTARD OIL | राई का तेल 2 TSP
SALT | नमक TO TASTE
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
LUKEWARM WATER | गरम पानी
SALT | नमक A PINCH
ASAFOETIDA | हींग 1/4 TSP
Method:
Wash the dals well & soak them for 3-5 hours.
Once soaked, drain the water & add the dals in a mixer grinder jar, add the ginger & green chilli & grind it into a paste, make sure that you use minimal water & the paste should not be extremely fine, transfer the paste into a large bowl.
Whisk the mixture really well for 2-3 minutes, the mixture should become fluffy & pale, you can either do it by moving your hand in a circular up & down motion or by using a whisk.
To check if the mixture is ready, scoop up some of it in a spatula or a spoon & flip it upside down, the mixture should not drop.
Once you have whisked the mixture add coarsely crushed coriander seeds & fennel seeds, asafoetida, then in a small ladle heat up the mustard oil & pour it on the spices, then add salt & fresh coriander & gently mix all the ingredients in the batter.
Before frying the vade, make the water that you will be needing to soak the vade after frying, in a large bowl, add lukewarm water, salt & asafoetida & mix it well.
Now to fry the vade, heat oil in a kadhai until its moderately hot or if you have a thermometer, the temperature of the oil should be 170 C.
Dip your hands in ice cold water & scoop out some batter then drop it carefully in the oil, drop a few more portions simalrly, make sure you don’t overcrowd the kadhai.
Fry over medium high heat until light golden brown, once they turn light golden brown remove them from the hot oil using a spider & then immediately transfer them into the water that you prepared for soaking the vade, let them soak for 15-20 minutes or until they sink.
Once soaked, remove the vade from the water & gently squeeze them in your hands to remove all the excess water & transfer them into a bowl.
Your vade are ready.
Transfer the vades into the kanji, chill it in the fridge before serving.

#YFL #SanjyotKeer #kanjivadarecipe

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Intro 0:00
Kanji 1:09
Vada 10:16
Kanji Vada Assembly 15:29
Plating 15:52
Outro 16:36

Chicken Cheese Chutney Kabab | Fried Chicken Kabab | चिकन चीज़ चटनी कबाब | Chef Sanjyot Keer

Your Food Lab 2024-04-05 | Chicken Cheese Chutney Kabab

Prep time: 10-15 mins
Cooking time: 30-35 mins
Serves: 5-6 people

Ingredients:
Marinate
ONION | प्याज़ 1 NO.
SALT | नमक A PINCH
CHICKEN | चिकन 500 GRAMS (BREAST)
GINGER | अदरक 2 TSP (CHOPPED)
GARLIC | लेहसुन 1 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 4 NOS. (CHOPPED)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
MINT | पुदीना 1 TBSP (CHOPPED)
SALT | नमक TO TASTE
BLACK SALT | काला नमक A LARGE PINCH
DRY MANGO POWDER | आमचूर पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 2 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CUMIN POWDER | जीरा पाउडर 1 TSP
GARAM MASALA | गरम मसाला A PINCH
BLACK PEPPERCORNS | साबुत काली मिर्च 1 TSP (FRESHLY CRUSHED)
LEMON JUICE | नींबू का रस OF 1/2 A LEMON
Chutney
FRESH CORIANDER | हरा धनिया 1 CUP
MINT | पुदीना 1/2 CUP
GREEN CHILLI | हरी मिर्च 2 NOS.
GARLIC | लेहसुन 3 CLOVES
GINGER | अदरक 2 INCH
BLACK SALT | काला नमक A PINCH
CUMIN POWDER| जीरा पाउडर A PINCH
SALT | नमक TO TASTE
WATER | पानी A SPLASH
ICE CUBE | बर्फ
Crumbing
PANKO BREAD CRUMBS | पैंको ब्रेड क्रंब्स AS REQUIRED
EGG | अंडा 2 NOS
SALT | नमक TO TASTE
CHEESE SLICES | चीज़ स्लाइस AS REQUIRED

Method:
Place a muslin cloth overa bowl & add the onion, add salt & mix it in the onion, let it rest for 1-2 minutes.
Then squeeze out all the excess moisture from the onion.
Add the chicken pieces into a chopper & grind it into finely minced chicken.
Transfer it into a bowl & add, ginger, garlic & all the remaining ingredients of the marinate & mix well, you have to slightly knead it while mixingnto.
Once the mixture is ready, cover it & place it in the fridge while you do the further process.
Add all the ingredients of the chutney & grind it into a fine paste.
To shape the kababs you'll need a plastic sheet, you can use a ziplock by cutting it open, similarly you can also use a bread wrapper.
Add some panko breadcrumbs into a flat bowl, & whisk 2 eggs in a flat bowl bowl, it will be required to coat the kabab
Place a spoonful of the chicken mixture on the sheet, then fold the plastic sheet over the chicken & flatten it out into a sheet, make sure it's not too thick nor too thin.
Then place a cheese slice & check if if it's fitting inside the chicken sheet.
Remove the sheet from the top & place the cheese slice & spread small spoonful of chutney.
Using the plastic sheet and fold the sides in, then roll it into into a log, & ensure that it's sealed from the sides.
Transfer the rolled chicken kabab into the egg & coat it nicely.
Then transfer the kabab into the panko breadcrumbs & coat the chicken well, place it in a plate & shape all the remaining mixture similarly.
Freeze the kababs for 10-15 mins before frying.
Fry in moderately hot (170° C) oil until crisp & golden brown.
Keep the flame high once you add the kabab until it holds the outer layering, then turn down the flame to medium & fry until crisp & golden brown.
Once fried, transfer them into a sieve so that all the oil drips off.
Your delicious crispy Chicken cheese chutney kababs are ready.

#YFL #SanjyotKeer #chickenkababrecipe

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Samsosa Chaat without Samosa?? 🤔| Samosa Dahi Papdi Chaat | Chef Sanjyot Keer #shorts

Your Food Lab 2024-04-04 | ...

Kiwi Pineapple Pani Puri | Fusion Recipe | Chef Sanjyot Keer #shorts #ytshorts

Your Food Lab 2024-04-01 | ...

Ed Sheeran✖️Diljit Dosanjh 🔥 Diljit Paaji cooking on YFL next??❤️ | Chef Sanjyot Keer #shorts

Your Food Lab 2024-03-31 | Ed Sheeran x Diljit Dosanjh!🔥 We spoke about it a day before while cooking together and we were treated with one of the best Collabs a day after! Ed Sheeran singing in Punjabi with the one and only Diljit Paaji @EdSheeran @diljitdosanjh ❤️‍🔥🔥🫡

Next collab?? Diljit paaji cooking with yours truly on YFL??? 🥹❤️🫡

If you want to see us cook together tag him and drop a heart in the comments ❤️

@King @viviandivine 🙌

Creamy Mushroom with Lemon Coriander Rice | क्रीमी मशरूम और लेमन कोरिएंडर राइस | Chef Sanjyot Keer

Your Food Lab 2024-03-29 | Creamy Mushroom with Lemon Coriander Rice
Prep time: 15-20 minutes
Cooking time: 25-30 minutes
Serves: 3-4 people

Ingredients:
Lemon coriander rice
BUTTER | मक्खन 2 TBSP
OIL | तेल 1 TSP
OREGANO | ऑरिगैनो A LARGE PINCH
RED CHILLI FLAKES | रेड चिली फ्लेक्स A LARGE PINCH
GARLIC | लेहसुन 1 TBSP (CHOPPED)
ONION | प्याज़ 1 NO. (SLICED)
FRESH CORIANDER | हरा धनिया 3-4 TBSP (CHOPPED)
COOKED RICE | पके हुए चावल 4 CUPS
LEMON ZEST | नींबू का छिलका OF A LEMON.
LEMON JUICE | नींबू का रस OF A LEMON
SALT | नमक TO TASTE
Creamy Mushroom:
OLIVE OIL | ऑलिव ऑइल 1 TBSP
GARLIC | लेहसुन 1 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NOS. (CHOPPED)
MUSHROOM | मशरूम 250 GRAMS (QUARTERS)
SALT | नमक A PINCH
BUTTER | मक्खन 2 TBSP
REFINED FLOUR | मैदा 2 TBSP
MILK | दूध 500 ML
OREGANO | ऑरिगैनो A PINCH
RED CHILLI FLAKES | रेड चिली फ्लेक्स A PINCH
BLACK PEPPERCORNS | साबुत हुई काली मिर्च A PINCH (CRUSHED)
Method:
Set a wok over high flame, add butter & oil, let the butter melt.
Lower the flame once the butter melts & add oregano, red chilli flakes, garlic & onion, stir well & cook until the onion starts turn light golden brown.
Further add fresh coriander, stir well & add the cooked rice along with lemon zest & juice, add salt & stir well to coat the rice with all the ingredients, cook for 3-4 minutes.
Lemon coriander rice is ready.
Set a pan over high flame, add the olive oil & let it get hot.
Then add garlic & green chilli, stir & cook briefly.
Add the mushrooms, salt & stir well, cook over high flame until the mushroom turn golden brown, the mushrooms will release a lot of moisture which will get evaporated until the mushrooms turn golden brown.
Transfer the cooked mushrooms into a separate bowl & then in the same pan add butter, let it melt.
Further add refined flour, stir continuously & cook over low flame until it’s texture turns sandy.
Add the milk in small batches while thoroughly whisking the mixture to avoid the formation os any lumps.
Once all the milk is added & a smooth sauce is formed add the mushrooms along with oregano, red chilli flakes, freshly crushed black peppercorns, stir well & cook for 1-2 minutes.
Creamy mushroom is ready, serve it alongside hot lemon coriander rice.

#YFL #SanjyotKeer #mushroomrecipe

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Intro 0:00
Lemon Coriander Rice 1:14
Creamy Mushroom 2:56
Plating 5:37
Outro 6:35

Chicken Tawa Fry Recipe | Spicy Tawa Chicken | आसान चिकन तवा फ्राई की रेसिपी | Chef Sanjyot Keer

Your Food Lab 2024-03-27 | Chicken Tawa Fry

Prep time: 10-15 minutes
Cooking time: 20-25 minutes
Serves: 3-4 people

Ingredients:
Green Paste
GARLIC | लेहसुन 20 CLOVES
GINGER | अदरक 2 INCH
GREEN CHILLI | हरी मिर्च 4-5 NOS.
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL
WATER | पानी AS REQUIRED
Marination
CHICKEN | चिकन 500 GRAMS (BREAST)
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर A PINCH
GREEN PASTE | हरा वाटन 1 TBSP
Masala
OIL | तेल 2 TBSP
ONION | प्याज़ 2 MEDIUM SIZED. (CHOPPED)
GARLIC | लेहसुन 8-10 CLOVES
HOT WATER | गरम पानी AS REQUIRED
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
AGRI MASALA | आगरी मसाला 1.5 TBSP
HOT WATER | गरम पानी A SPLASH
TOMATO | टमाटर 1 NO. (CHOPPED)
SALT | नमक TO TASTE
KOKUM AGAL | कोकम अगल 2 TSP
GHEE | घी 1 TBSP (OPTIONAL)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
PAV | पाव AS REQUIRED
Method:
Add garlic, ginger, green chilli & fresh coriander in a mixer grinder along with very little water & grind it into a fine paste, your green paste is ready.
Cut the chicken into flat slices & transfer it into a bowl, add salt, turmeric powder & green paste, mix well & set it aside to marinate.
Set a tawa over high heat, add the oil & let it get hot.
Add the onions, stir well & cook over medium high flame until the onions turn golden brown.
Once the onions turn light golden brown, add the remaining green paste, garlic cloves & continue to cook over medium high flame until the onions turn golden brown while stirring.
If the masala is getting too dry then you can add some hot water & continue to cook it further.
Lower the flame & add all the powdered spices, a splash of hot water, stir well & cook over high flame for 1-2 minutes.
Agri masala suits this recipe the best but if you don’t have it you can substitute it by using ½ a tablespoon of garam masala & 1-1.5 TBSP of spicy red chilli powder depending on your spice preference.
Further add tomato & salt, stir & cook until the tomatoes turn mushy, you can add splashes of hot water if the masala gets too dry.
Then add kokum agal, stir well & places the marinated chicken pieces evenly on the pan, cook over medium flame for 2-3 minutes then flip the chicken & cook for 2-3 minutes from the other side until the chicken is cooked, do not overcook the chicken.
If you don’t have agal then you can substitute it by adding some tamarind paste or lemon juice but make sure you add the lemon juice in the end.
Once the chicken is cooked, coat it nicely with the masala & lastly add ghee & chopped fresh coriander.
Your delicious chicken tawa fry is ready, you can serve it as is or with some pav toasted over direct flame or even bhakri.

#YFL #SanjyotKeer #TawaFryChicken

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Intro 00:00
Vatan (Green Paste) 1:37
Marination 1:57
Cooking Process 2:37
Pav 7:56
Plating 8:23
Outro 9:20

Jhol Momo Recipe | Chef Sanjyot Keer #shorts #ytshorts

Your Food Lab 2024-03-26 | ...

@EdSheeran cooks INDIAN FOOD for the first time ever with Chef Sanjyot Keer

Your Food Lab 2024-03-23 | YFL FAM!! Ed Sheeran was in the YFL Kitchen and I made him cook Misal Pav! We had a great time cooking an authentic Indian meal together while chatting about food and music.

Thank you Ed for these beautiful memories, loved cooking with you. Be back soon and we will cook something incredible again! ❤️

A Big thanks to Team Ed Sheeran & Team Warner Music India!

Production: Team YFL
Talent Team: Monk Entertainment
Art Direction: Gautami Morvekar
Studio space: IFN Studio, Mumbai.

Thandai Malai Kulfi Recipe | Instant Thandai Masala | ठंडाई मलाई कुल्फी | Chef Sanjyot Keer

Your Food Lab 2024-03-22 | Thandai Kulfi

Prep time: 5-10 minutes
Cooking time: 50-55 minutes & 4-5 hours of freezing
Serves: 10-12 medium sized kulfis
Ingredients:
Thandai masala:
ALMOND | बादाम 4 TBSP
PISTA | पिस्ता 3 TBSP
BLACK PEPPERCORNS | साबुत काली मिर्च 1 TBSP
FENNEL SEEDS | सौंफ 1 TBSP
GREEN CARDAMOM | हरी इलायची 8 NOS.
MELON SEEDS | मगज़ 2 TBSP
POPPY SEEDS | खस खस 2 TBSP
SAFFRON | केसर A PINCH
DRY ROSE PETALS | सूखे गुलाब की पंखुड़ियां 2 TBSP
GINGER POWDER | सोंठ पाउडर 1 TSP
NUTMEG | जयफल 1/4 NO. (GRATED)
Kulfi base:
MILK | दूध 2 LITRES (FULL FAT)
THANDAI MASALA | ठंडाई मसाला 5-6 TBSP
SUGAR | शक्कर 6 TBSP
Method:
Add all the ingredients of the thandai masala into a mixer grinder jar & grind it into a powder using pulse mode, do not keep the grinder on for a longer period of time or else the nuts & the spices will release their oils.
Your instant thandai masala is ready.
To make thandai flavored kulfi base set a heavy bottomed kadhai over high flame & add the milk.
Bring the milk to a boil while stirring it at regular intervals, once the milk comes to a boil set the flame to medium & let the milk simmer until it reduces to half of its original quantity, this process will take up to 45 minutes.
After simmering for 15 minutes while stirring regularly, add thandai masala, stir & continue to cook it further for 15 more minutes, make sure that no lumps of the thandai masala remain.
Then add the sugar, stir & continue to cook for 10 more minutes, the milk will turn thick & grainy at this stage, make sure that the kulfi base doesn’t turn too thick, it should remain in a smoothly flowing consistency.
Switch off the flame & transfer the kulfi base into a bowl & let it cool down completely.
Once cooled pour the base into kulfi moulds, cover the top with a piece of foil paper, make a small slit using a knife & insert an ice cream stick, fill all the moulds similarly.
If you don’t have kulfi moulds then you can simply use paper cups, pour the kulfi base, cover it with foil paper & insert 4 satey sticks or toothpicks.
Set the moulds in the freezer & let them chill for at least 4-5 hours, preferably overnight.
To serve the kulfi from moulds, dip it in room temperature water & gently rub by rolling the mould in between your palms 2-3 times & pull the kulfi out.
To serve kulfi from papercups, cut the papercup using a pair of scissors & then cut the kulfi into quarters.
Your delicious thandai kulfis are ready, you can garnish them with some pistachio powder & dry rose petals.

#YFL #SanjyotKeer #ThandaiKulfi

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Chapters

Intro 00:00
Thandai Masala 1:10
Kulfi Base 2:35
Freezing Kulfi 5:34
Plating 7:04
Outro 8:39

I made ED SHEERAN cook authentic Indian food for the first time ever ❤️| Chef Sanjyot Keer #shorts

Your Food Lab 2024-03-20 | ...

Instant Rava Idli Recipe | Soft Spongy Delicious | Chef Sanjyot Keer #shorts #ytshorts

Your Food Lab 2024-03-15 | This recipe is a great breakfast option if you are in a hurry and it is so easy to prepare ❤️🤩✨

I love using the Milton ProCook Multi Kadhai as it is a versatile cookware partner in my kitchen. It is a multipurpose kadhai which can also be used as a steamer along with various attachments.

Visit your nearest store to check out the Milton ProCook Multi Kadhai or click on this link:
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Quick Egg Triple Schezwan Fried Rice | Bachelor Recipe | ट्रिपल शेज़वान फ़्राइड राइस | Sanjyot Keer

Your Food Lab 2024-03-11 | Link for boiling rice youtu.be/suXQ2mPfhSg?t=62

Quick Egg Triple Schezwan Fried Rice
Prep time: 10-15 mins
Cooking time: 25-30 mins
Serves: 4-5 people
Ingredients:
Prep
CARROT | गाजर 2 NOS.
CAPSICUM | शिमला मिर्च 2 SMALL SIZED.
FRENCH BEANS | फ्रेंच बीन्स 10-12 NOS.
SPRING ONION | हरे प्याज़ 2-3 NOS.
GARLIC | लेहसुन 18-20 CLOVES
GINGER | अदरक 2 INCH
GREEN CHILLI | हरी मिर्च 3-4 NOS.
Fried Rice
OIL | तेल 2 TBSP
GINGER GARLIC GREEN CHILLI PASTE | अदरक लेहसुन हरी मिर्च की पेस्ट 1 TBSP
SPRING ONION WHITES | हरे प्याज़ का सफेद हिस्सा ½ QUANTITY
EGG | अंडा 1 NO.
OIL | तेल 1-2 TSP
SCHEZWAN SAUCE | शेज़वान सॉस 2 TBSP
KETCHUP | कैचअप 1 TBSP
RED CHILLI SAUCE | रेड चिली सॉस 1 TBSP
LIGHT SOY SAUCE | लाइट सोया सॉस A DASH
VINEGAR | सिरका A DASH
COOKED RICE | चावल 4 CUPS
SUGAR | शक्कर A PINCH
WHITE PEPPER POWDER | सफेद मिर्च का पाउडर A PINCH
SALT | नमक TO TASTE
SPRING ONION GREENS | हरे प्याज़ के पत्ते A HANDFUL (CHOPPED)
Omelette
EGG | अंडा 2 NOS.
SALT | नमक TO TASTE
OIL | तेल 2 TSP
Gravy
OIL | तेल 1 TBSP
GINGER GARLIC GREEN CHILLI PASTE | अदरक लेहसुन हरी मिर्च की पेस्ट 2 TBSP
SCHEZWAN SAUCE | शेज़वान सॉस 2 TBSP
RED CHILLI SAUCE | रेड चिली सॉस 1 TBSP
KETCHUP | कैचअप 1 TBSP
LIGHT SOY SAUCE | लाइट सोया सॉस A DASH
VINEGAR | सिरका A DASH
SALT | नमक TO TASTE
WHITE PEPPER POWDER | सफेद मिर्च का पाउडर A PINCH
SUGAR | शक्कर A PINCH
HOT WATER | गरम पानी AS REQUIRED
CORN FLOUR | कॉर्न फ्लोर 1 TBSP
WATER | पानी 2 TBSP
SPRNG ONION GREENS | हरे प्याज़ के पत्ते A HANDFUL (CHOPPED)
Method:
Chop the carrot, capsicum & french beans into small dices & transfer them into a bowl, then cut the spring onion, keep the spring onion whites in a separate & spring onion green in another.
Roughly chop the ginger garlic & green chilli using a knife or a small string chopper.
Set a wok over high heat & let it get hot, then add oil, ginger garlic green chilli paste, half of the chopped spring onion whites & toss over high flame briefly.
Further add half of the chopped veggies, stir well & cook the veggies for 2-3 minutes over high flame.
Once the veggies are cooked, lower the flame & push all the veggies towards one side of the wok, add some oil on the empty side & pour a whisked egg, scramble the egg over high flame & then stir it in with the veggies.
Add all the sauces, stir well & then add the cooked or leftover rice, along with sugar, white pepper powder, salt & spring onion greens, stir well & cook over high flame for 2-3 minutes, your quick egg schezwan fried rice is ready.
To make the omelette, in a hot pan with some oil add the whisked eggs that are seasoned with salt & let the omelette cook from one side.
Pull the edges of the omelette using a fork or a spatula & tilt the pan so that the raw egg on the surface moves onto the panz the omelette will cook faster this way.
Flip the omelette & cook from the other side as well, then transfer the omelette onto a plate or a chopping board & let it cool down slightly.
Roll the omelette then cut it into 2-3 cm strips, transfer them into a bowl & set them aside.
To make the gravy set a wok over high heat, add the oil once it gets hot , then add oil, ginger garlic green chilli paste, remaining spring onion whites, stir & cook over high flame briefly.
Add the remaining veggies, stir & cook the veggies over high flame for 2-3 mins.
Then add all the sauces along with salt, white pepper powder & sugar, stir well & cook for 1-2 minutes.
Add hot water to make the gravy & bring it over to a boil.
Make a cornflour slurry by mixing the corn flour & water in a separate bowl.
Add the slurry slowly into the gravy once it comes to boil, keep stirring it & the gravy will thicken.
Taste & adjust the seasoning if required & add the omelette strips & spring onion greens, stir gently.
Your egg gravy is ready.
Serve the triple schezwan fried rice by adding the fried rice rice in a plate & then pour the gravy on top.
You can optionally top it up with some fried noodles.

#YFL #SanjyotKeer #EggtripleSchezwanFriedRice

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Intro 0:00
Vegetable Prep 1:38
Egg Fried Rice 5:38
Omelette Strips 8:31
Gravy 9:33
Plating 11:10
Outro 11:54

Dhaba Style Dal Fry Tadka | Yellow Dal Tadka Recipe | ढाबे जैसी दाल फ्राई तड़का | Chef Sanjyot Keer

Your Food Lab 2024-03-08 | Full Written recipe of Dal Fry Tadka
Prep time: 10-15 minutes
Cooking time: 35-40 minutes
Serves: 4-5 people

Ingredients:
Soaking
YELLOW MOONG DAL | पीली मूंग दाल 3/4 CUP
WATER | पानी AS REQUIRED
Birista
OIL | तेल 1/2 CUP - 3/4 CUP
ONION | प्याज़ 2 NOS. (SLICED)
Final cooking
WATER | पानी AS REQUIRED (1 INCH ABOVE THE DAL)
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
GHEE | घी 1 TSP
GINGER | अदरक 1 INCH (JULIENNE)
HOT WATER | गरम पानी AS REQUIRED
GHEE | घी 2 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
CURRY LEAVES | कड़ी पत्ता 5-6 NOS.
GREEN CHILLI | हरी मिर्च 2 NOS. (CHOPPED)
GINGER | अदरक 1 INCH (JULIENNE)
ASAFOETIDA | हींग 1/4 TSP
SALT | नमक TO TASTE
Tempering
BUTTER | नमक 2 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
GREEN CHILLI | हरी मिर्च 2 NOS. (SLICED)
DEGI RED CHILLI POWDER | देगी लाल मिर्च पाउडर 1/2 TSP
Method:
Add the dal into a bowl & wash it 3-4 times using water until the added water turns clear then let the dal soak for 20-25 minutes.
While the dal is soaking you can make the barista, add the oil into a deep pan & heat it up until it gets moderately hot (150 C), carefully add the sliced onions once the oil reaches the right temperature, stir well & let the onions fry over medium flame.
Fry the onions until they turn almost light golden brown then remove them from the hot oil using a sieve, squeeze all the excess oil out of the onions using a spatula & transfer them into a bowl, separate the fried onions using forks & let them cool down, your barista is ready.
Once the dal is soaked, discard the water & add the dal into a pressure cooker, then add water, turmeric powder, ghee & ginger, put the lid on & pressure cook the dal over high flame for 1 whistle then cook over low flame for 2-3 more whistles.
Once cooked, switch off the flame & let the cooker depressurize naturally.
Open the lid & whisk the dal while its still hot, then add hot water to adjust the consistency.
In a separate kadhai, add ghee & let it get hot, then add cumin seeds & let them crackle.
Further add curry leaves, green chilli, ginger, asafoetida, stir well & add the cooked dal, make sure that the flame is high, the dal should sizzle when you add it into the kadhai.
Mix the dal with the tempering, add salt & bring it to a boil, discard any scum that forms on the surface.
Taste & adjust salt if required.
To make the second tempering, set a pan over high heat & let it get hot.
Add the butter & let it melt over medium flame, then add cumin seeds, green chilli & barista, stir well & add red chilli powder, stir again & immediately pour the tempering over the dal & mix.
Your delicious moong dal tadka is ready.
#YFL #SanjyotKeer #

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Intro 0:00
Dal Soaking 2:00
Birista 2:29
Cooking Dal 4:07
1st Tempering 5:31
Plating + 2nd Tempering 7:28
Outro 9:39

Punjabi Dum Aloo Recipe | Pressure Cooker Dum Aloo | कुकर दम आलू | Chef Sanjyot Keer

Your Food Lab 2024-03-06 | Kashmiri Dum Aloo youtu.be/ZBwB53EvrRo?si=Sj5wIufsTgecZhpr

Written Recipe of Punjabi Dum Aloo (Pressure Cooker)
Prep time: 10-15 mins
Cooking time: 30-35 minutes
Serves: 5-6 people

Ingredients
POTATO | आलू 15 NOS.
GHEE | घी 2 TBSP
OIL | तेल 1 TBSP
CUMIN SEEDS | जीरा ½ TSP
CINNAMON STICK | दालचीनी 1 INCH
GREEN CARDAMOM | हरी इलायची 3 NOS.
BLACK CARDAMOM | बड़ी इलायची 1 NO.
BAY LEAF | तेज पत्ता 2 NOS.
ONION | प्याज़ 3 NOS. (CHOPPED)
GINGER GARLIC GREEN CHILLI PASTE | अदरक लेहसुन और हरी मिर्च की पेस्ट 2 TBSP
HOT WATER | गरम पानी A SPLASH
TURMERIC POWDER | हल्दी पाउडर ¼ TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
HOT WATER | गरम पानी A SPLASH
TOMATO | टमाटर 2 NOS. (PUREE)
SALT | नमक TO TASTE
CURD | दही ½ CUP
HOT WATER | गरम पानी 200-250 ML
SALT | नमक IF REQUIRED
GARAM MASALA | गरम मसाला A PINCH
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Peel & rinse the baby potatoes & poke them using a fork.
Set a cooker over high heat, add ghee & oil once it gets hot & let the ghee heat up as well.
Carefully transfer the baby potatoes in the hot ghee carefully & fry them over high flame until the potatoes turn light golden brown.
Transfer the potatoes into a separate bowl once they turn light golden brown.
Lower the flame at this stage & add all the whole spices into the ghee, let them fry in the oil for a few seconds & then add the chopped onions, cook the onions over medium high flame until they turn light golden brown.
Then add the ginger garlic & green chilli paste, stir well & cook until the onions turn golden brown, you can also add a splash of hot water if required.
Further lower the flame & add all the powdered spices, stir & immediately add a splash of hot water & cook the spices over medium high flame for a few seconds.
Add the tomato, salt, stir well & cook for 1-2 minutes.
Further whisk & add the curd, keep stirring & cook for 2-3 minutes or until the oil separates.
Once the oil separates, add the fried potatoes, stir well & coat the potatoes with the masala, then add hot water to adjust consistency.
Put the lid on the cooker & pressure cook the dum aloo over high flame for 1 whistle, then lower the flame to the lowest & cook for 7-8 mins.
Once cooked, switch off the flame & let the cooker depressurize naturally.
Open the lid, stir to check the consistency, switch on the flame, you can add more hot water if you want the gravy to be thin or you can cook the gravy over high flame for a couple of minutes if you want it to be thick.
Lastly taste & adjust salt if required & along with that add garam masala, roasted kasuri methi powder, fresh coriander & stir well.
Your pressure cooker Punjabi style dum aloo is ready.

#YFL #SanjyotKeer #dumaloorecipe

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Intro 0:00
Frying Potato 0:52
Gravy & Final Cooking 2:06
Plating 5:55
Outro 6:46

Vote for us ❤️ | The National Creator Awards in Best Food Creator Category | Chef Sanjyot Keer

Your Food Lab 2024-03-05 | ...

Veg Kheema Masala Recipe | Mix Veg Dhaba Style | वेज कीमा मसाला | Chef Sanjyot Keer

Your Food Lab 2024-03-04 | Veg Keema Masala

Prep time: 15-20 minutes
Cooking time: 45-50 minutes
Serves: 4-5 people

Ingredients:
SALT | नमक A PINCH
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
CAULIFLOWER | फूलगोभी 1/2 SMALL SIZED. (FLORETS)
GREEN PEAS | मटर 1/3 CUP
CARROT | गाजर 2 MEDIUM SIZED.
CAPSICUM | शिमला मिर्च 1 LARGE.
FRENCH BEANS | फ्रेंच बीन्स 10-12 NOS.
GHEE | घी 2 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
ONION | प्याज़ 4 NOS. (CHOPPED)
GINGER GARLIC GREEN CHILLI PASTE | अदरक लेहसुन और हरी मिर्च की पेस्ट 2 TBSP
HOT WATER | गरम पानी A SPLASH
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1.5 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
GARAM MASALA | गरम मसाला 1/2 TSP
HOT WATER | गरम पानी A SPLASH
TOMATO PUREE | टमाटर की प्यूरी OF 3 TOMATOES
SALT | नमक TO TASTE
CASHEW PASTE | काजू की पेस्ट OF 12-15 BOILED CHASEWS (OPTIONAL)
HOT WATER | गरम पानी AS REQUIRED
SALT | नमक IF REQUIRED
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH GARAM MASALA A PINCH
GINGER | अदरक 1 INCH (JULIENNE)
GREEN CHILLI | हरी मिर्च 2 NOS. (SLICED)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Bring water to a roaring boil in a stock pot, add salt & turmeric powder, then add cauliflower & green peas, boil for 3-4 minutes then strain the cauliflower & green peas using a spider, transfer it into a bowl & cool it down.
Once cooled transfer the boiled cauliflower & green peas into a chopper & chop it coarsely.
Transfer the chopped cauliflower into a bowl, then add carrot, capsicum & french beans, chop them coarsely as well.
Set a large deep pan or kadhai over high flame, add ghee into it once it gets hot & let the ghee heat up as well.
Then add cumin seeds, let them crackle a bit & add the onions, stir well & cook the onion over high flame until the turn light golden brown.
Further add the ginger garlic chilli paste, stir & cook until the onions turn golden brown.
Lower the flame & add all the powdered spices, stir & immediately add hot water so that the spices don’t burn, cook the masala over high flame again for a few minutes.
Add the tomato along with salt, stir well & cook until the ghee gets separated.
Then add cashew paste & cook similarly until the ghee gets separated, keep adding splashes of hot water if the gravy gets too dry.
Once the gravy is cooked adjust it’s consistency by adding hot water then add the chopped veggies & mix well, add more hot water if required.
Cook the veggies in the gravy for 7-8 minutes, it’s consistency should be semi thick.
Once cooked, taste & adjust salt if required & add all the remaining finishing ingredients, stir well.
Your veg keema masala is ready.
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Intro 0:00
Boiling & chopping 1:09
Masala 3:02
Plating 7:03
Outro 7:50

Pyaaz Ki Kachori | Street Foods of India Ep 2 | Rajasthan | Sanjyot Keer #shorts

Your Food Lab 2024-03-03 | Garlic Chutney Ingredients:
● KASHMIRI RED CHILLI 18-20 NOS. (DESEEDED & SOAKED)
● GARLIC | लेहसुन 3/4 CUP
● GINGER | अदरक 2 INCH
● OIL | तेल 4-5 TBSP
● CUMIN SEEDS | जीरा 1 TSP
● LEMON JUICE | �नबू का रस OF 1/2 LEMON Method:
● Add the soaked Kashmiri red chillies in a mixer grinder jar along with garlic, ginger & grin it into a fine paste using very little water.
● Set a pan over high heat & once the pan gets hot add in the oil & let the oil heat up as well.
● Add cumin seeds & let them crackle, then add the paste along with salt, stir well & cook over medium high flame
until the oil separates & the paste turns crumbly in texture, make sure you keep stirring the chutney.
● Once the oil has separated, add the lemon juice & stir well, switch off the flame & your garlic chutney is ready.
Kachori Ingredients:
Dough
SALT | नमक TO TASTE
CAROM SEEDS | अजवाइन 1/2 TSP
GHEE | घी 4-5 TBSP
WATER | पानी 280-300 ML OIL | तेल
Filling:
* WHOLE SPICES
CORIANDER SEEDS | धिनया 1 TBSP
BLACK PEPPERCORNS | साबुत काली िमच� 1/2 TSP FENNEL SEEDS | स�फ 1.5 TBSP
CUMIN SEEDS | जीरा 1 TBSP
* OIL | तेल 2 TBSP
* POTATO | आलू 5 NOS. (BOILED)
* SALT | नमक TO TASTE POWDERED SPICES
* Powdered spices

DRY MANGO POWDER | आमचूर पाउडर 2 TSP
TURMERIC POWDER | ह�दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | क�मीरी लाल
SPICY RED CHILLI POWDER | तीखी लाल िमच� पाउडर 1 TSP
GARLIC CHUTNEY | लेहसुन क� चटनी 2-3 TBSP
FRESH CORIANDER | हरा धिनया A LARGE HANDFUL (CHOPPED)
SALT | नमक IF REQUIRED
ONION | �याज़ 2 NOS. (CHOPPED)
Method:

Add refined flour, salt, carom seeds & ghee in a bowl & mix all the ingredients well initially, then rub the flour in
between your palms to apply shortening, to check the flour take some of it in your hand & form a fist, if the flour
holds its shape then you can add water to knead the dough.
● Further add the water gradually & combine all the dry flour, then transfer the dough onto the kitchen platform
& knead it using stretch & fold method until the dough becomes smooth & soft.
● Once the dough becomes smooth & soft, form it into a doughball & transfer it into a greased bowl & add oil to
brush the surface of the dough & cover it with a moist cloth, let the dough rest for 2 hours at least.
● To toast the whole spices set a pan over high heat & lower the flame once it gets hot, add all the whole spices &
dry roast them over low flame until fragrant.
● Transfer the spices in a mortar once fragrant & then grind them coarsely, you can also do this using a mixer
grinder but make sure to cool down the spices
● Set a pan over high heat & once the pan gets hot add in the oil & let the oil heat up as well.
● Further add the grounded spices along with boiled potatoes, roughly mash the potatoes using your hands,
followed by salt & all the powdered spices, then mash everything together using a potato masher over high
flame.
● Then add the garlic chutney, fresh coriander & stir well, taste & adjust the seasoning then remove the filling in
bowl & cool it down completely.
● Once the mixture has cooled down, add the onions & mix well, your filling is ready.
● Take a portion from the mixture & shape it into a roundel, shape the entire mixture similarly.
● To shape the kachoris take a portion from the dough, keep it slightly larger than the filling roundel, then flatten
the doughball using your finger & place the filling in the centre, then press the filling downwards & bring the
edges of the dough together to seal it, pinch & remove the excess dough after sealing the doughball.
● Flatten out the doughball into a large thick disc by applying pressure with your palms, your shaped kachori is
ready, place it on a butter paper lines tray or plate & cover it with a damp cloth & shape remaining kachoris as
required.
● To fry the kachoris heat oil in a large kadhai until it reaches 160 C (moderately hot), then carefully drop the
kachoris in the oil & fry until crisp & golden brown.
● Once fried transfer them into a sieve so that all the excess oil drips off.
● Your fresh, hot & crispy pyaaz ki kachori is ready

Cheese Burst Pizza Sandwich Recipe | Chef Sanjyot Keer

Your Food Lab 2024-03-02 | Ingredients
PROCESSED CHEESE 150 GRAMS (GRATED)
BUTTER 1 TBSP
MILK 100 ML
PANEER 100 GRAMS (DICED)
SWEET CORN 1/2 CUP (BOILED)
CAPSICUM 1 LARGE
ONION 1 LARGE (CHOPPED)
GREEN CHILLI 2 NOS. (CHOPPED)
PIZZA SAUCE 4 TBSP
KETCHUP 2 TBSP
OREGANO 1/2 TSP
RED CHILLI FLAKES 1/2 TSP
SALT A PINCH
PROCESSED CHEESE 50 GRAMS (GRATED)
SANDWICH BREAD SLICES 3 NOS.
BUTTER AS REQUIRED (SOFT)
Method:
Set a small stock pot over high flame with boiling water in it & place a large bowl on the stock pot & lower the flame, this set-up is called a double boiler.
Further add the processed cheese, butter & milk in the bowl & whisk it until smooth & creamy for 5 minutes.
Once it gets smooth & creamy transfer it into a bowl & cool it down
Your cheesy dip is ready.
To make the filling add all the ingredients into a bowl & mix gently.
Make the sandwich by applying soft butter on a bread slice, add an even layer of the filling, then apply the generous amount of the cheesy sauce on other slice of bread, make sure you leave 1-2 cm of the sides empty so that the sauce doesn’t drip out, place this slice of bread on the filling upside down, keep the cheesy side up.
Then close the sandwich by place the last slice of bread on the top & apply some butter on the surface.
Place the layered sandwich in a hand toaster, apply butter on the other side & toast over medium high flame until crisp & golden brown.
Once toasted transfer it out onto a plate or a chopping board.
Cut & serve with dips of your choice or have it as is.

Paneer Tikka Dum Biryani Recipe | Veg Paneer Biryani | पनीर टिक्का दम बिरयानी | Chef Sanjyot Keer

Your Food Lab 2024-03-01 | Veg Biryani https://shorturl.at/gkxJ3
Aloo dum biryani https://shorturl.at/czBQ0
Paneer makhni biryani https://shorturl.at/pzNT7
Chicken Biryani https://shorturl.at/mzF13
Chicken tikka biryani https://shorturl.at/lvKNS
Chicken Malai Seekh Biryani https://t.ly/b2iLz
Egg biryani https://t.ly/WSIHF
Mutton Dum Biryani https://shorturl.at/dfjlI

Full written recipe of Paneer Tikka Biryani
Prep time: 25-30 minutes
Cooking time: 1hr 15 mins
Serves: 6-7 people
Ingredients:
Marinade
MUSTARD OIL 1 TBSP
KASHMIRI RED CHILLI POWDER 1 TBSP
CORIANDER POWDER 1 TSP
CUMIN POWDER ½ TSP
BLACK SALT ½ TSP
GREEN CARDAMOM POWDER A PINCH
ROASTED KASURI METHI POWDER ½ TSP
TURMERIC POWDER ¼ TSP
GARAM MASALA ½ TSP
GINGER GARLIC GREEN CHILLI PASTE 1 TBSP
HUNG CURD 4 TBSP
LEMON JUICE OF A LEMON
SALT TO TASTE
PANEER 500 GRAMS (CUBED)
ONION 1 NO. (PETALS)
CAPSICUM 1 NO. (DICED)
TOMATO 2 NOS. (DICED)
BASMATI RICE 500 GRAMS
GHEE 1 TSP + 1 TSP
BAY LEAF 2 NOS.
GREEN CARDAMOM 4 NOS.
STAR ANISE 1 NO
CLOVES 3-4 NOS.
CINNAMON 1 INCH
BLACK PEPPERCORNS 4-5 NOS.
CARAWAY SEEDS 1 TSP
GREEN CHILLI 1 NO. (SLIT)
LEMON JUICE 1 TSP (ADD THE SLICED)
OIL 2-3 TBSP
ONION 4-5 MEDIUM SIZED. (SLICED)
GINGER GARLIC GREEN CHILLI PASTE 2 TBSP
TURMERIC POWDER ¼ TSP
DEGI RED CHILLI POWDER 1 TBSP
HOT WATER AS REQUIRED
TOMATO 1 NO. (GRATED)
CURD 200 GRAMS
BIRIYANI MASALA 2 TBSP
SALT TO TASTE
FRESH CORIANDER A HANDFUL (CHOPPED)
MINT A HANDFUL (CHOPPED)
SALT AS REQUIRED (WATER SHOULD TASTE LIKE SEAWATER)
SAFFRON & WATER MIXTURE 2-3 TBSP
GHEE 2-3 TBSP
Method:
To make the marinade add oil, all powdered spices, ginger garlic chilli paste, hung curd, lemon juice & salt into a large bowl & mix it
Further add the cubed paneer pieces & coat it with the marinade, to give this a smokey flavour place a bowl with live charcoal in the centre, pour ghee on the charcoal & cover the marinade & let it smoke for 3-4 mins then discard charcoal carefully.
At this stage you can wash basmati rice in a large bowl until the added water turns clear & let them soak for 45mins to an hour until you do the further processes.
To cook the paneer set a nonstick pan over high flame & let it get hot, then add ghee & let the ghee heat up as well.
Place the paneer pieces into pan & cook over medium flame until that side turns light golden brown, then flip all pieces & cook them on the other side, transfer all paneer tikkas in a bowl & cook the remaining pieces similarly.
Now add the veggies in the leftover marinade, mix well & cook in same pan over high flame for a few seconds, the veggies should remain crunchy, once cooked transfer the veggies into a bowl, reserve the leftover marinade.
To boil rice later, set a large stock pot over high flame & add all whole spices, green chilli & lemon juice, add the lemon slice as well, cover & let the water come to a boil.
Set a heavy bottomed vessel over high flame, let it get hot & then add oil, let the oil heat up a well.
Add onions, stir well & cook over medium to high flame until onions turn golden brown, add ginger garlic green chilli paste along with, turmeric powder, degi red chilli powder, stir & immediately add hot water & cook for 1-2 mins
Further grate & add tomato, cook over high flame for 2-3 mins
Lower flame, then add the curd in a separate bowl, add the leftover marinade, biryani masala & salt, whisk well & add it into the gravy, stir well & cook over high flame until the oil gets separated.
Once cooked, add hot water & adjust consistency, its consistency should be semi thin.
Place the cooked paneer pieces evenly over the gravy & then place the veggies as well, then add fresh coriander & mint, the base gravy is ready.
Now discard all whole spices from boiling water using a sieve, discard water from soaked basmati & add into the boiling water.
Boil rice until it gets 80-85% cooked, this will take 4-5 mins
Once cooked strain half of the rice using a large spider & spread it evenly on the paneer gravy, then add fresh coriander, mint & birista.
Then strain & add the remaining rice, add saffron & water mixture, ghee, fresh coriander, mint & birista.
Keep the wet muslin cloth over the rim of the handi & place a lid over it, then place a tawa underneath the handi & place heavy object on the lid.
Switch on flame to high & let the tawa & handi get hot for 10 minutes then lower the flame & dum cook the biryani for 10-15 mins
Switch off the flame & let the biryani rest for at least 30 mins
Once rested you can open the lid & serve the biryani.

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Intro 0:00
Paneer Tikka 1:33
Rice Soaking 4:16
Cooking 4:50
Boiling water for rice 7:01
Biryani masala 7:46
Layering & dum 11:54
Plating 16:04
Outro 17:30

Crispiest Chicken Popcorn at home | Chef Sanjyot Keer #shorts #ytshorts

Your Food Lab 2024-02-28 | ...

Gujarati Khichu Recipe | Quick Breakfast Khichu | परफेक्ट खीचू बनाने का तरीका | Chef Sanjyot Keer

Your Food Lab 2024-02-26 | Full written recipe Khichu
Prep time: 5-10 mins
Cooking time: 15-20 mins
Serves: 3-4 people

Ingredients:
WATER | पानी 3 CUPS
CAROM SEEDS | अजवाइन ½ TSP
GREEN CHILLI | हरी मिर्च 7-8 NOS. (CRUSHED)
CUMIN SEEDS | जीरा ½ TSP
SALT | नमक TO TASTE
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
GROUNDNUT OIL | मूंगफली का तेल 2 TSP
RICE FLOUR | चावल का आटा 1 CUP
PAPAD KHAR | पापड़ खार ¼ TSP
SALT | नमक IF REQUIRED
GROUNDNUT OIL | मूंगफली का तेल
For serving
METHI MASALA | मेथी मसाला
GROUNDNUT OIL | मूंगफली का तेल
Method:
In a non stick kadhai add water, carom seeds, green chilli, cumin seeds & salt, switch on the flame, cover the kadhai & bring the water to a boil.
Once the water comes to a boil add fresh coriander & groundnut oil, let the water boil for 3-4 minutes.
In a separate bowl sieve the rice flour, then add papad khar in the water & gradually add the rice flour while mixing with a rolling pin.
Keep stirring vigorously until all the flour combines, make sure there are no lumps, you can use a spatula to ensure that.
Cook over low flame for 2-3 minutes until everything comes together like a dough, then taste & adjust salt if required.
Switch off the flame, cover the khichu & set it aside until you prepare the steamer.
Apply oil on the steamer plate & transfer the khichu onto it, spread it unevenly on the plate, place it in the steamer & steam for 8-10 minutes.
Once steamed, serve hot & top it with some methi masala – groundnut oil.
Your quick & easy khichu is ready.

#YFL #SanjyotKeer #khichurecipe

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Intro 0:00
Khichu Process 1:19
Plating 7:18
Outro 7:50

Malai Kofta Recipe | Restaurant Style with Tips | होटल जैसा मलाई कोफ़्ता | Chef Sanjyot Keer

Your Food Lab 2024-02-23 | Description:

Giveaway Alert!

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Entries open till 01/03/2024, until 11:59 pm (IST). You can only participate from India.
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To get the perfect taste while cooking healthy, go for Milton ProCook and Cook like a Pro!

Click on the mentioned links or visit your nearest store to explore the Milton ProCook cookware range.

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#YFL #SanjyotKeer #MalaiKofta

#YFLXMiltonProCook

Prep time: 35-40 minutes
Cooking time: 1hr
Serves: 5-6 people

Base Gravy:
OIL | तेल 2 TBSP
CUMIN SEEDS | जीरा ½ TSP
GREEN CARDAMOM | हरी इलायची 3 NOS.
CINNAMON STICK | दालचीनी 1 INCH
BAY LEAF | तेज पत्ता 1 NO.
ONION | प्याज़ 2 NOS. (SLICED)
TOMATO | टमाटर 3 NOS. (DICED)
GREEN CHILLI | हरी मिर्च 3 NOS.
GARLIC | लेहसुन 8-10 CLOVES
GINGER | अदरक 2 INCH
CORIANDER STEMS | धनिए के डंठल A HANDFUL
CASHEW | काजू 18-20 NOS.
SALT | नमक TO TASTE
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
TURMERIC POWDER | हल्दी पाउडर ¼ TSP
HOT WATER | गरम पानी AS REQUIRED
WATER | पानी AS REQUIRED

Tempering:
BUTTER | मक्खन 2 TBSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TSP
HOT WATER | गरम पानी AS REQUIRED
SALT | नमक TO TASTE
SUGAR | शक्कर A PINCH
FRESH CREAM | फ्रेश क्रीम 2-3 TBSP
GARAM MASALA | गरम मसाला A PINCH
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH

Kofta:
PANEER | पनीर 100 GRAMS
MAWA | मावा 50 GRAMS
POTATO | आलू 1 NO. (BOILED)
REFINED FLOUR | मैदा 2 TBSP
SALT | नमक TO TASTE
GINGER | अदरक 1 TSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NOS. (CHOPPED)
CASHEW | काजू 1 TBSP (CHOPPED)
RAISIN | किशमिश 1 TBSP (CHOPPED)
GREEN CARDAMOM POWDER | हरी इलायची का पाउडर A PINCH
BLACK PEPPER POWDER | काली मिर्च का पाउडर A LARGE PINCH
CORN FLOUR | कॉर्न फ्लोर

Method:
Set a pan over high flame, add oil & let it get hot.
Add all the whole spices & let them crackle for a few seconds then add onions, stir well & cook over medium to high flame until the onions turn soft & start to turn slightly light golden brown.
Further add tomato, green chilli, garlic, coriander stem, cashew, salt, all the powdered spices stir well & cook for 1-2 minutes.
Then add hot water, stir well, cover & cook for 10-12 minutes until the tomatoes turn soft.
Once cooked, switch off the flame & discard the cinnamon stick & bay leaf, let the mixture cool down completely.
Add the cooled mixture into a mixer grinder jar & grind it into a fine puree using water if required.
For the tempering, set the same pan over high flame add butter & let it melt.
Add kashmiri red chilli powder, lower the flame & stir well, then immediately sieve & add the grinded gravy & mix well with the tempering.
Add hot water to adjust the consistency & cook the gravy for 3-4 minutes, the gravy should be slightly thin & of pouring consistency.
Taste & adjust salt if required, also add sugar, fresh cream, garam masala & roasted kasuri methi powder & stir well, the gravy for malai kofta is ready.
To make the kofta, grate & add the paneer into a large parat (plate) & with the use of the heel of your palm mash it until it becomes smooth & comes together like a dough, make sure to not over - mash otherwise the ghee will separate.
Once the paneer is mashed & comes together like a dough, crumble & add the Mawa into the parat & mash it similarly.
Combine the paneer & Mawa, then grate & mash the potato as well.
Mix everything together, then add refined flour in 2 batches & combine again.
Add all the remaining flavouring ingredients of the kofta & mix, your kofta mixture is ready.
To shape the kofta take a small portion from the dough & form it into a roundel, make sure to apply pressure using your palms.
Once the roundel is formed, coat it using corn flour & then shape it again, shape all the koftas similarly.
Fry the koftas in 150-155°C hot oil, just make sure that before adding the koftas, stir the hot oil gently using a spoon & then carefully drop 3-4 koftas at a time, once you have added all the koftas keep stirring the oil using the spoon gently so that all the koftas will fry evenly.
Fry the koftas over medium to low flame.
Once fried transfer the koftas into a sieve using a spider so that all the excess oil drips off.
Your delicious koftas are also ready.
Do not cook the koftas along with the gravy, serve them by puouring the gravy in a bowl and add the koftas to it & enjoy

Sweet Corn Soup Recipe | Egg & Chicken Soup | स्वीट कॉर्न सूप | Chef Sanjyot Keer

Your Food Lab 2024-02-19 | Chicken sweet corn soup

Prep time: 15 mins
Cooking time: 25 mins
Serves: 6

Ingredients:
Sweet corn 1 cup
Chicken 200 gm (minced)
Soy sauce 1 tsp
Vinegar 1 tsp
Fresh coriander 1 tbsp (chopped)
Salt to taste
Black pepper 1/4th tsp
Oil 1 tbsp
Ginger 1 tbsp (chopped)
Carrots ½ cup (chopped)
French beans ½ cup (chopped)
Sweet corn ½ cup
Chicken stock 2 litres
Green chillies 1 tbsp
Honey 1 tbsp
Salt to taste
Black pepper 1/4th tsp
Cornstarch 2 tbsp + water 50 ml
Eggs 2 nos. (whisked)
Vinegar 1 tsp
Spring onion greens 3 tbsp
Methods:
Add the sweet corns in a grinding jar and add water, grind into a fine puree.
In a separate mixing bowl, add minced chicken, soy sauce, vinegar, fresh coriander, salt & pepper, mix and combine well.
Set a pan on high flame, add oil and ginger, sauté for few seconds, add carrots, french beans and sweet corn, saut them for 2-3 minutes, continuing the flame on high heat.
Add the chicken stock, green chilli sauce, honey, salt & pepper as per taste and add the pureed corn, mix well and bring to a boil, remove the froth or scum formed on the top while cooking the soup. You can also use water if the chicken stock is not available.
Now shape the minced chicken in balls and add to the soup, let the chicken meat balls cook completely, that may take more 3-4 minutes, check for the meat balls, if not cooked properly let it cook in the soup.
Add the cornstarch and water mixture to the soup, mix well and cook until the soup is thick.
Add the whisked eggs and mix it with light hands, add vinegar and spring onion greens, mix well.
Your soup is ready to be served, serve it hot.

#YFL #SanjyotKeer #sweetcornsouprecipe

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Intro 0:00
Corn paste 1:15
Coating the chicken 2:25
Final cooking 4:26
Plating 7:10
Outro 7:39

Chicken Koliwada Recipe | Spicy Chicken Pakoda | चिकन कोलिवाड़ा | Chef Sanjyot Keer

Your Food Lab 2024-02-16 | Full written recipe for Chicken Koliwada

Prep time: 10-15 minutes
Cooking time: 25-30 minutes
Serves: 3-4 people

Ingredients:
Green Paste
GARLIC | लेहसुन 8-10 CLOVES
GINGER | अदरक 1 INCH
GREEN CHILLI | हरी मिर्च 3 NOS.
FRESH CORIANDER | हरा धनिया A FEW LEAVES
WATER | पानी A SPLASH
Coating & Frying
CHICKEN | चिकन 500 GRAMS
SALT | नमक TO TASTE
LEMON JUICE | नींबू का रस OF A LEMON
POWDERED SPICES
CHAAT MASALA | चाट मसाला 1/2 TSP
DRY MANGO POWDER | आमचूर पाउडर 1/2 TSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
BLACK SALT | काला नमक 1/4 TSP
BLACK PEPPER POWDER | काली मिर्च का पाउडर A PINCH
ASAFOETIDA | हींग A PINCH
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CAROM SEEDS | अजवाइन A PINCH
BAKING SODA | बेकिंग सोड़ा A PINCH
OIL | तेल 2 TSP
ORGANIC RED FOOD COLOUR | लाल फूड कलर (OPTIONAL)
EGG WHITE | अंडे का सफेद हिस्सा 1 NO.
CORN FLOUR | कॉर्न फ्लोर 3 TBSP
GRAM FLOUR | बेसन 3 TSP
CHAAT MASALA | चाट मसाला A LARGE PINCH
Method:
Make the green paste by grinding garlic, ginger, green chilli, fresh coriander & water in a mixer grinder.
Cut the chicken into slices, then add salt, lemon juice, green paste along with all the powdered spices, carom seeds, baking soda & oil, mix well to apply the marinade on the chicken.
Further add organic red food colour which is completely optional & one egg white, mix well again.
Then add the corn flour & gram flour in 3 batches, mix well after adding each batch, if the coating is still too wet you can add more flour & if it gets too dry then you can add a few drops of water.
Fry the coated chicken in 170 C (moderately hot) oil over high flame for 3-4 minutes then transfer it into a sieve, fry the chicken in batches, do not overcrowd the frying pan.
Let the chicken rest for 4-5 minutes then flash fry for 30 seconds in 185 C (extremely hot) oil until crisp, then transfer it back into the sieve so that excess oil drips off & sprinkle a generous amount of chaat masala.
Your chicken koliwada is ready.

Special Chutney:
MINT | पुदीना 1 CUP
FRESH CORIANDER | हरा धनिया 1/2 CUP
GARLIC | लेहसुन 3 CLOVES
GINGER | अदरक 1 INCH
ONION | प्याज़ 1 SMALL SIZED.
TOMATO | टमाटर 1 SMALL SIZED.
GREEN CHILLI | हरी मिर्च 4-5 NOS.
TAMARIND | ईमली 1 SMALL PIECE
SALT | नमक TO TASTE
BLACK SALT | काला नमक A LARGE PINCH
CHAAT MASALA | चाट मसाला A LARGE PINCH
JAGGERY | गुड़ 1 SMALL PIECE
ICE CUBE | बर्फ
WATER | पानी AS REQUIRED
Method:
Add all the ingredients of the chutney into a mixer grinder jar & grind it into a fine paste.
Your koliwada special chutney is ready, make this chutney before frying the chicken koliwada.

#YFL #SanjyotKeer #Chickenkolivada

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Intro 0:00
Marination 1:22
Coating 4:05
Frying 6:11
Chutney 8:34
Plating 9:16
Outro 10:00

Cheese Burst Pizza Sandwich | चीज़ बर्स्ट पिज़्ज़ा का मज़ा सैंडविच में | Chef Sanjyot Keer

Your Food Lab 2024-02-14 | Cheese Burst Paneer Pizza Toast

Prep time: 15-20 minutes
Cooking time: 10-15 minutes
Serves: 4-5 people

Pizza Sauce Recipe Link - youtu.be/rf8yUPP0yjs?si=3_SKVMaBZBy8TehS

Ingredients
Cheesburst sauce
PROCESSED CHEESE | प्रोसेस्ड चीज़ 150 GRAMS (GRATED)
BUTTER | मक्खन 1 TBSP
MILK | दूध 100 ML
Filling
PANEER | पनीर 100 GRAMS (DICED)
SWEET CORN | स्वीट कॉर्न 1/2 CUP (BOILED)
CAPSICUM | शिमला मिर्च 1 LARGE
ONION | प्याज़ 1 LARGE (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NOS. (CHOPPED)
PIZZA SAUCE | पिज़्ज़ा सॉस 4 TBSP
KETCHUP | कैचअप 2 TBSP
OREGANO | ऑरिगेनो 1/2 TSP
RED CHILLI FLAKES | रेड चिली फ्लेक्स 1/2 TSP
SALT | नमक A PINCH
PROCESSED CHEESE | प्रोसेस्ड चीज़ 50 GRAMS (GRATED)
Toasting
SANDWICH BREAD SLICES | सैंडविच ब्रेड स्लाइस 3 NOS.
BUTTER | मक्खन AS REQUIRED (SOFT)
Method:
Set a small stock pot over high flame with boiling water in it & place a large bowl on the stock pot & lower the flame, this set-up is called a double boiler.
Further add the processed cheese, butter & milk in the bowl & whisk it until smooth & creamy for 5 minutes.
Once it gets smooth & creamy transfer it into a bowl & cool it down
Your cheesy dip is ready.
To make the filling add all the ingredients into a bowl & mix gently.
Make the sandwich by applying soft butter on a bread slice, add an even layer of the filling, then apply the generous amount of the cheesy sauce on other slice of bread, make sure you leave 1-2 cm of the sides empty so that the sauce doesn’t drip out, place this slice of bread on the filling upside down, keep the cheesy side up.
Then close the sandwich by place the last slice of bread on the top & apply some butter on the surface.
Place the layered sandwich in a hand toaster, apply butter on the other side & toast over medium high flame until crisp & golden brown.
Once toasted transfer it out onto a plate or a chopping board.
Cut & serve with dips of your choice or have it as is.

#YFL #SanjyotKeer #sandwichrecipe

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Intro 0:00
Cheesy Sauce 1:36
Filling 3:30
Final assembly 5:44
Plating 7:40
Outro 8:26

Eggless Red Velvet Churros Recipe | Valentine’s Day Special | Chef Sanjyot Keer #shorts #ytshorts

Your Food Lab 2024-02-12 | Prepare these Red Velvet Churros for your loved one on this Valentine’s Day! ❤️

This is my wife’s favourite dessert & I love cooking it for her & they turn out to be so delicious ❤️🤩✨

When you want to cook something special it is very important that you have a reliable cookware partner and that’s why I am using my Milton ProCook Tri-Ply range to make the Churros like a Pro!

Visit your nearest store to check out the Milton ProCook range or click on this link amzn.to/49nIJrS

Subscribe to MiltonProCook Youtube Channel here: youtube.com/@MiltonProCook?si=leggzRa59lZ7Js-y

Written recipe:

Add 1 cup water, 1 tbsp sugar, 2 tbsp butter In a saucepan over high heat and bring it to a boil.

Switch off the flame & add 1 cup maida, 1 tbsp cocoa powder, 1/2 tsp Red food colour, stir well to make a dough and cool down.

Now pipe the Churros using a star nozzle & a piping bag.

Then fry the Churros in hot oil over medium low flame for 3-4 minutes until crisp.

Coat the hot Churros with a mix of 1/2 cup caster sugar and 1/2 tsp cinnamon powder.

For the filling, in a bowl add 225 grams cream cheese, 1/2 cup icing sugar, 1/2 tsp vanilla essence and whisk well until smooth.

Pass a straw through the Churros & pipe the filling inside.

Your delicious Red Velvet Churros are ready! ❤️

Railway Style Tomato Soup | रेलवे वाला टमाटर का सूप | Chef Sanjyot Keer

Your Food Lab 2024-02-10 | ...

Homestyle Lauki Ki Sabzi | Quick Lauki Ka bharta | लौकी की सब्ज़ी बनाने का तरीका | Chef Sanjyot Keer

Your Food Lab 2024-02-07 | Lauki KI Sabzi

Prep time: 5-10 minutes
Cooking time: 20-25 minutes
Serves: 3-4 people
Ingredients:
ONION | प्याज़ 2 NOS.
TOMATO | टमाटर 2 NOS.
BOUTTLE GOURD | लौकी 1 NO.
GHEE | घी 2 TBSP
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
RED CHILLI POWDER | लाल मिर्च पाउडर 1/2 TSP
SALT | नमक IF REQUIRED
BLACK PEPPER POWDER | काली मिर्च का पाउडर A PINCH
GARAM MASALA | गरम मसाला A PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Chop the onions & tomatoes, then peel & dice the bottle gourd.
Set a cooker over high flame & add ghee, let it get hot.
Further add the onions, tomatoes & bottle gourd along with salt, turmeric powder, red chilli powder, stir well & put the lid on.
Cook over high flame for one whistle then lower the flame to medium & cook further for 3-4 whistles, then set the flame to low & cook for 8-10 minutes.
Then switch off the flame & let the cooker depressurize naturally.
Switch on the flame to high again cook while stirring until all the water evaporates & the ghee gets separated, also keep mashing the veggies, its consistency needs to be like a bharta.
Once cooked taste & add salt if required along with black pepper powder, garam masala, fresh coriander & stir well.
Your quick & easy lauki ki sabji is ready.
#YFL #SanjyotKeer #laukikisabji

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Intro 0:00
Cooking Process 1:39
Plating 4:42
Outro 5:59

Egg Pepper Fry Recipe | Egg Pepper Masala | काली मिर्च मसाला अंडा फ्राई | Chef Sanjyot Keer

Your Food Lab 2024-02-05 | Egg Pepper Fry

Prep time: 15-20 minutes
Cooking time: 20-25 minutes
Serves: 3-4 people

Ingredients:
Pepper Fry masala
FENNEL SEEDS | सौंफ 1 TSP
CUMIN SEEDS | जीरा 1 TSP
BLACK PEPPERCORNS | साबुत काली मिर्च 2 TSP
OIL | तेल 2-3 TBSP
CUMIN SEEDS | जीरा A PINCH
FENNEL SEEDS | सौंफ A PINCH
GARLIC | लेहसुन 1 TBSP (CHOPPED)
CURRY LEAVES | कड़ी पत्ता 15-20 NOS.
ONION | प्याज़ 3 NOS. (CHOPPED)
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
GARAM MASALA | गरम मसाला 1 TSP
GINGER GARLIC GREEN CHILLI PASTE | अदरक लेहसुन ओर हरी मिर्च की पेस्ट 1 TBSP
HOT WATER | गरम पानी AS REQUIRED
SALT | नमक TO TASTE
Final cooking
OIL | तेल 1-2 TBSP
EGGS | अंडे 6 NOS. (BOILED)
SALT | नमक A PINCH
TURMERIC POWDER | हल्दी पाउडर A PINCH
BLACK PEPPER POWDER | काली मिर्च का पाउडर A PINCH
CURRY LEAVES | कड़ी पत्ता 10-15 NOS.
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
LEMON JUICE | नींबू का रस OF 1 LEMON
GREEN CHILLI | हरी मिर्च 4-5 NOS. (SLIT)
Method:
Set a small pan over high heat & once it gets hot, lower the flame & add fennel seeds, cumin seeds & black peppercorns, keep stirring & dry roast them over low flame until the cumin seeds turn light brown, then transfer them into a bowl, cool them down completely & grind into a fine powder.
Set a pan over high heat, add oil & let it get hot.
Add cumin & fennel seeds, garlic & curry leaves, stir well & cook until the garlic tuns slightly light golden brown.
Then add the onions, stir & cook over high heat until the onions turn light golden brown, then add the ginger garlic & green chilli paste, stir & cook for 1-2 minutes.
Add hot water stir & add the spice powder, then add more hot water to adjust the consistency, salt to taste & cook over high flame until the oil separates.
Lastly taste & adjust seasoning if required, your pepper fry masala is ready.
Set a tawa / pan over high flame & once it gets hot, add oil & let the oil het up as well.
Place the boiled & halved eggs in the pan & add salt, turmeric powder & black pepper powder, fry the eggs for 1-2 minutes on one side then flip & fry similarly on the other side.
Then lower the flame & add the pepper fry masala on top of the eggs evenly along with curry leaves, fresh coriander, lemon juice, green chillies & flip the eggs carefully to coat them with the masala, then flip again & add more fresh coriander.
Your egg pepper fry is ready, serve it with Malabar parotta.
#YFL #SanjyotKeer #eggpepperfry

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Intro 0:00
Pepper Fry Masala 1:05
Frying Eggs 4:08
Final Cooking 4:49
Plating 6:03
Outro 6:56

10 Minute Pasta Recipes - 4 Ways | Red Sauce, Mix Sauce, Aglio e Olio, White Sauce | Sanjyot Keer

Your Food Lab 2024-02-02 | As you all know, Adding a creative twist to my pasta recipes has been a delightful experience and how important it is to capture my content properly.🍝💫 I recently got my hands on the brand new Samsung Galaxy A25, and let me tell you, it's not just a phone – it's a creative powerhouse! 📱✨. Whether you're capturing the vibrant colors of your pasta creations or showcasing the step-by-step process with the phone's camera features, it sounds like the Galaxy A25 is truly elevating my culinary journey.
You can click awesome pictures and give them a creative twist with features like Object Eraser, Image Clipper, Image Remastering, and Single Take. 📸 The awesome features make it very easy to edit on the phone itself with such ease and with great results. 🎉

Feel free to share some of your edited pasta masterpieces or any unique moments you've captured using the Galaxy A25's creative tools. Bon appétit and happy capturing! 🌟📱
#GalaxyA25 #CreativeCooking #CaptureTheFlavor

Written Recipe:

Red & pink sauce :
• WATER AS REQUIRED
• BROCCOLI AS REQUIRED
• RED BELLPEPPER AS REQUIRED
• GARLIC 6 CLOVES
• SALT 2 LARGE PINCHES
• PENNE PASTA पास्ता 200 GRAMS
• OLIVE OIL 2 TBSP
• RED CHILLI FLAKES 2 TSP
• TOMATO PUREE 200 GRAMS
• SUGAR 1 TSP
• OREGANO 1 TSP
• SALT TO TASTE
• PASTA WATER AS REQUIRED
• PROCESSED CHEESE AS REQUIRED (OPTIONAL)
• BASIL LEAVES 5-6 NOS. (OPTIONAL)
• FRESH CREAM 3-4 TBSP

Method:
• Add water into a stock pot & let it come to a boil.
• Meanwhile cut the broccoli in florets, dice the bellpepper & chop / grate the garlic cloves.
• Add salt to the water once it comes to a boil & add the penne, gently stir once, set a timer & cook the pasta for 8 minutes if you want it al Dante & 10 minutes if you like it well done.
• While the pasta is boiling make the sauce, set a pan over high heat, add oil once the pan gets hot.
• Lower the flame & add the garlic & the chilli flakes, cook for 30 seconds.
• Add tomato puree, sugar, oregano & salt, stir well & cook for 3-4 minutes over high flame.
• Add the broccoli & sweet corn into the boiling pasta water & let them blanch for a minute, the pasta will get cooked by the time.
• Add the cooked pasta along with the veggies into the sauce & also add the bellpeppers, stir well to coat the pasta with the sauce & then add pasta water as required to adjust the consistency.
• Lastly add processed cheese & basil, stir well.
• Taste & adjust the seasoning if required & your red sauce pasta is ready.
• To make it pink sauce just add a few tablespoons of fresh cream & stir.

Aglio olio:
• SALT 2 LARGE PINCHES
• GARLIC 8 CLOVES
• PARSLEY A HANDFUL
• EXTRA VIRGIN OLIVE OIL 2–3 TBSP
• RED CHILLI FLAKES 1.5 TSP
• PASTA WATER 2 LADLES
• PASTA WATER AS REQUIRED
• SALT IF REQUIRED

Method:
• Bring water to a roaring boil in a stock pot & season it with salt, add the spaghetti & let it cook for 8 minutes.
• Meanwhile slice the garlic & chop the parsley.
• To make the sauce, set a sauce pan over high heat, add the olive oil & let it get hot.
• Further add the garlic & chilli flakes, stir & cook over low flame until the garlic softens & turns light golden brown.
• Then add 2 ladles of pasta water into the pan & stir well, the sauce is ready.
• Once the spaghetti is cooked add it into the sauce along with more pasta water & chopped parsley, stir it vigorously to emulsify the sauce, add more pasta water if required.
• Lastly taste & adjust the seasoning.
• Spaghetti aglio e olio is ready.

Fettucine alfredo:
• SALT A LARGE PINCH
• FETTUCINE 200 GRAMS
• FRESH CREAM ¾ CUP
• BUTTER 3 TBSP
• GARLIC 3 CLOVES (GRATED)
• PROCESSED CHEESE 50 GRAMS (GRATED)
• BLACK PEPPER POWDER A PINCH
• OREGANO ½ TSP
• PASTA WATER AS REQUIRED
• PASTA WATER AS REQUIRED
• SALT IF REQUIRED

Method:
• • Bring water to a roaring boil in a stock pot & season it with salt, add the fettucine & let it cook for 6-7 minutes.
• To make the sauce add the fresh cream into a sauce pan with butter & grated garlic, stir well & bring it to a simmer.
• Add the processed cheese, black pepper powder, oregano & stir well until a smooth sauce is ready.
• Add the cooked fettucine into the sauce with pasta water as required & stir well to coat the pasta.
• Taste & adjust the seasoning.
• Fettucine Alfredo is ready.

#YFL #SanjyotKeer #pasta
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Veg Pan Fried Noodles | Soy Chilli Garlic Noodles | वेज पाँन फ़्राइड नूडल्स | Chef Sanjyot Keer

Your Food Lab 2024-01-31 | Pan Fried Noodles
Prep time: 20-25 minutes
Cooking time: 15-20 minutes
Serves: 3-4 people

Ingredients:
Fried Noodles
• SALT | नमक 2 LARGE PINCHES
• NOODLES | नूडल्स AS REQUIRED
• COLD WATER | ठंडा पानी AS REQUIRED
• OIL | तेल 2 TSP (to coat the noodles)
• OIL | तेल 3-4 TBSP (for frying)
Sauce
• OIL | तेल 2 TBSP
• GARLIC | लेहसुन 2 TBSP (CHOPPED)
• GINGER | अदरक 1 TBSP (CHOPPED)
• GREEN CHILLI | हरी मिर्च 3-4 NOS. (CHOPPED)
• SPRING ONION WHITE | हरे प्याज़ का सफेद हिस्सा A HANDFUL ( ROUGHLY CHOPPED)
• VEGETABLES
1. MIXED BELLPEPPERS | मिक्स्ड शिमला मिर्च 1/3 CUP (DICED)
2. CARROT | गाजर 1/3 CUP (DICED)
3. BOK CHOY | बॉक चॉय 2 NOS. (ROUGHLY CHOPPED)
4. BABYCORN | बेबीकॉर्न 1/3 CUP (BOILED)
5. MUSHROOM | मशरुम 1/3 CUP
6. BROCCOLI | ब्रॉकली 1/3 CUP (BOILED)
• HOT WATER / VEGETABLE STOCK | गरम पानी / वेजीटेबल स्टॉक AS REQUIRED
• LIGHT SOY SAUCE | लाइट सोया सॉस 1 TSP
• DARK SOY SAUCE | डार्क सोया सॉस 2 TSP
• VEG OYSTER SAUCE | वेज ऑयस्टर सॉस 1 TSP
• SUGAR | शक्कर A LARGE PINCH
• WHITE PEPPER POWDER | सफेद मिर्च का पाउडर A PINCH
• VINEGAR | सिरका ½ TSP
• SALT | नमक TO TASTE
• CORN FLOUR | कॉर्न फ्लोर 2 TBSP
• WATER | पानी 4-5 TBSP
• SPRING ONION GREENS | हरे प्याज़ के पत्ते A HANDFUL (CHOPPED)
Method:
• Bring water to a roaring boil in a stock pot then add salt to season it.
• Add the noodles & boil until they separate completely, then cover & switch off the flame & let them rest in the hot water for 2 minutes, the noodles will get cooked perfectly.
• Further strain the noodles using a sieve & immediately rinse then with cold water to stop the cooking process & then drizzle some oil & mix to coat the noodles, this will prevent them from sticking.
• Set a wok over high heat & let it get hot, then add the oil for frying & swirl the pan around to coat it well, remove some of the excess oil.
• Add the noodles to the wok, make sure you spread them well & cover the entire surface of the pan or the work, then keep swirling the wok & fry the noodles into light brown & crisp from one side.
• Then flip & fry them similarly on the other side, then transfer the fried noodles into a plate & set them aside.
• To make the sauce heat a wok & add the oil, then add garlic, ginger & green chillies, stir well & cook over high flame for 30 seconds.
• Add sping onion whites followed by all the vegetables, stir well & cook over high flame for 2-3 minutes.
• Then add hot water / vegetable stock, light & dark soy sauce, veg oyster sauce, sugar, white pepper powder, vinegar & salt, stir well.
• Make slurry by mixing corn flour & water in a separate bowl, add the slurry into the sauce while stirring it continuously to thicken it.
• Taste & adjust the seasoning if required & lastly add spring onion greens.
• Serve the fried noodles & pour this hot gravy over it, mix well portion it out as required.

#YFL #SanjyotKeer #noodlesrecipe

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Intro 0:00
Pan Fried Noodles 1:42
Gravy 5:26
Plating 7:27
Outro 8:35

Instant Masala Milk Powder | मसाला दूध बनाइए 5 mins में | Chef Sanjyot Keer #shorts #ytshorts

Your Food Lab 2024-01-30 | ...

Palak Chicken Recipe | Dhaba Style Saag Wala Chicken | ढाबा जैसा पालक चिकन | Chef Sanjyot Keer

Your Food Lab 2024-01-29 | Palak Chicken / Saagwala Chicken
Prep time: 15-20 minutes
Cooking time: 1 hours
Serves: 5-6 people

Ingredients:
Marination
CHICKEN | चिकन 1 KG
SALT | नमक TO TASTE
LEMON JUICE | नींबू का रस OF 1 LEMON
GINGER GARLIC PASTE | अदरक लेहसुन का पेस्ट 1 TBSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
Spinach Paste
SPINACH | पालक 1 LARGE BUNCH
SALT | नमक A LARGE PINCH
SUGAR | शक्कर A PINCH
ICE COLD WATER | ठंडा पानी
FRESH CORIANDER | हरा धनिया A HANDFUL (WITH STALKS)
Final Cooking
GHEE | घी 2 TBSP
OIL | तेल 1 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1/2 TSP
CINNAMON | दालचीनी 2 INCH
BLACK PEPPER CORNS | साबुत काली मिर्च 6 NOS.
GREEN CARDAMOM | हरी इलायची 2 NOS.
BLACK CARDAMOM | बड़ी इलायची 1 NO.
RED CHILLI | लाल मिर्च 2 NOS.
ONION | प्याज़ 5 MEDIUM SIZED. (SLICED)
GREEN CHILLI | हरी मिर्च 3 NOS. (SLIT)
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 2 TBSP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
CORIANDER POWDER | धनिया पाउडर 1.5 TBSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
HOT WATER | गरम पानी A SPLASH
TOMATO | टमाटर 2 NOS. (DICED)
SALT | नमक TO TASTE
Tempering & final addition
GHEE | घी 1 TBSP
GARLIC | लेहसुन 1 TBSP (ROUGHLY CHOPPED)
ASAFOETIDA | हींग 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
GINGER | अदरक 2 INCH (JULIENNE)
LEMON JUICE | नींबू का रस OF 1/2 A LEMON
ROASTED KASURI METHI POWDER | भुनी कसूरी मेथी का पाउडर A PINCH
GARAM MASALA | गरम मसाला A PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (ROUGHLY CHOPPED)
Method:
Add the chicken into a large bowl & cut the tendons of the drumsticks, then add salt lemon juice, ginger garlic paste & Kashmiri red chilli powder, mix well & set the chicken aside & let it marinate until you do the further processes of the recipe.
Bring water to a roaring boil in a stock pot then add salt & sugar into it, & keep a bowl of ice cold water ready on the side.
Once the water comes to a boil, add the spinach & fresh coriander, let it be in the boiling water for 15 seconds then transfer it into the ice cold water using tongs.
Squeeze the excess water out from the blanched spinach & fresh coriander & add it into a mixer grinder jar, grind it into a fine paste.
Set a large handi or kadhai over high flame, add the ghee & oil, let it get hot.
Add all the whole spices along with the sliced onions, stir well & cook over high flame until the onions turn golden brown.
Further add green chillies & ginger garlic paste, stir well & cook over high flame for a minute.
Then lower the flame & add all the powdered spices, add a splash of hot water & cook over medium to high flame for 3-4 minutes.
Then add the tomatoes, along with salt & cook over high flame for 2-3 minutes, then cover with a lid & cook over medium flame until the tomatoes turn mushy, keep stirring at intervals & if the masala gets to dry then add splashes of hot water & keep cooking it further.
Once the tomatoes get soft & mushy add hot water, stir well & cook over high flame until the oil separates.
Add the chicken, stir well to coat it with the masala & cook over high flame for 4-5 minutes, then add the spinach puree, stir again & cook until the puree changes it colour & becomes dark, this process will take upto 10-12 minutes.
Then add hot water to adjust the gravy, it should not be too thick nor too thin & cook until the chicken is fully cooked.
Then taste & adjust the seasoning if required.
To make the tempering heat a small pan over high flame on the side, add ghee & let it get hot.
Then add garlic & fry it until it turns light golden brown, then switch off the flame & add asafoetida & Kashmiri red chilli powder, stir quickly & pour the tempering over the chicken.
Add ginger juliennes, lemon juice, roasted kasuri methi powder, garam masala & fresh coriander, stir well.
Your delicious saagwala chicken is ready, serve it with some laccha parathas.

#YFL #SanjyotKeer #saagwalachicken

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Intro 0:00
Marination 1:18
Spinach Paste 2:04
Final Cooking 5:10
Plating 10:18
Outro 11:03

1 Minute Instant Dosa Batter | Spongy Set Dosa | Chef Sanjyot Keer #shorts #ytshorts

Your Food Lab 2024-01-28 | ...

Kala Jamun Recipe | Tips for Perfect Kala Jamun | परफेक्ट काला जामुन | Chef Sanjyot Keer

Your Food Lab 2024-01-26 | Full written recipe for Kala Jamun
Prep time: 10-15 minutes
Cooking time: 45-50 minutes
Serves: 16 large kala jamuns

Ingredients:
Chaasni (sugar syrup)
• SUGAR | शक्कर 4 CUPS
• WATER | पानी 3 CUPS
• SAFFRON | केसर 3-4 STRANDS
• ROSE WATER | गुलाब जल 1 TBSP
• GREEN CARDAMOM | हरी इलायची 3 NOS.
• LEMON JUICE | नींबू का रस ½ TSP
Doug
• HARIYALI MAWA | हरियाली मावा 250 GRAMS
• MALAI PANEER | मलाई पनीर 65 GRAMS
• POWDERED SUGAR | पीसी हुई शक्कर 1 TSP
• BAKING POWDER | बेकिंग पाउडर ¼ TSP
• REFINED FLOUR | मैदा 3 TBSP
Method:
• To make the chaasni add sugar & water into a deep pan, set it over high flame & stir until all the sugar dissolves.
• Add all the remaining ingredients of the syrup & let it boil for 4-5 minutes, the syrup shouldn’t become to thick, it should feel slightly sticky when pressed between fingers.
• Once the sugar syrup is cooked set it aside, let the temperature drop on its own. Make sure to keep the syrup warm.
• In a big size thal and add the mawa, if the mawa is little tough, use a grater & great to break down or else you could directly start to cream (mathna) the mawa, using the base of your palm.
• Cream the mawa until its smooth and creamy in texture, there should be no grains in the mawa, you need to do this process for at least 15 minutes or until the entire batch of the mawa is smooth.
• After creaming the mawa, take the malai paneer and grate using a small size hole, you have to cream the paneer as well in the same way as done for mawa, cream it well until its smooth in texture.
• Once they both are smooth in texture, mix well & combine the paneer & Mawa to form a dough, then add the powdered sugar, baking powder & add maida in batches, make sure not to add them all at once, the quantity of maida will differ depending on the moisture level in the paneer and mawa, so just add in batches, you need to add & mix well until it forms like a dough and it starts to leave the parath or thal. This recipe, with this quantity won’t require more than 4 or 5 or 6 tbsp of flour.
• Make sure that you don’t knead the dough a lot otherwise it will start losing all the fats & become greasy.
• Cover & rest the dough for 10-15 minutes & cover with a cloth, by the time you can make the chaashni.
• Once the dough has rested, divide it into equal portions, I have divided them into 22 grams portions which will make 16 kala jamuns.
• Roll the portions into smooth & crack free roundels, make sure you keep them covsre using a damp cloth.
• To fry the jamuns, heat oil in a kadhai until it reaches 150-155° C (moderately hot).
• Also check the temperature of the chaasni, it should remain warm (50 ° C), you can also check by dipping your finger into the chaasni, it should be comfortably warm.
• Swirl the hot oil with a large spoon to create a whirlpool, make sure to do it carefully and not spilling the hot oil over your hands, stir and add the gulab jamun balls but the spoon not touching them or else they may break, take help if required, fry in batches and do not overcrowd the kadhai.
• Fry them on low flame maintaining the temperature and keep stirring so that they get even colour and cook evenly from the inside as well.
• Once they become light golden brown, keep stirring them & continue frying until they become brown.
• Further increase the flame to medium high & fry until they turn dark brown, almost blackish.
• Then remove them from the hot oil using a large spider & dunk them into the warm chaasni, gently press them into the chaasni using a ladke or pour chaasni on top of them.
• Fry the oththe batch similarly & add them to the chaasni as well.
• Let the kala jamuns soak in the chaasni for at least 1 hour, preferably for 3-4 hours, they’ll get even bigger once the soak the syrup properly.
• Serve them with or without chaasni.

#YFL #SanjyotKeer #kalajamunrecipe

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Intro 0:00
Sugar Syrup 1:52
Dough 3:45
Shaping, Frying & Dipping 10:16
Plating 18:21
Outro 19:23

Shegaon chi Kachori Recipe | Maharashtra Special Kachori | शेगांव ची कचोरी | Chef Sanjyot Keer

Your Food Lab 2024-01-24 | Shegaon Chi Kachori
Prep time: 10-15 minutes
Cooking time: 40-45 minutes (excluding dough resting time)
Serves: 12 kachoris

Ingredients:
Dough
REFINED FLOUR | मैदा 2 CUPS
SALT | नमक TO TASTE
OIL | तेल 2 TBSP
WATER | पानी ½ CUP + 2 TBSP (ADDED GRADUALLY)
OIL | तेल
Filling
CORIANDER SEEDS | साबुत धनिया ½ TSP
FENNEL SEEDS | सौंफ ½ TSP
CUMIN SEEDS | जीरा ½ TSP
GREEN CHILLI | हरी मिर्च 12 NOS.
GARLIC | लेहसुन 12-15 CLOVES
GINGER | अदरक 2 INCH
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL
WATER | पानी A SPLASH
ROASTED CHANA DAL | भुनी हुई चना दाल ¾ CUP
OIL | तेल 3-4 TBSP
TURMERIC POWDER | हल्दी पाउडर ½ TSP
GARAM MASALA | गरम मसाला ½ TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
SALT | नमक TO TASTE
WATER | पानी 1-2 TBSP
KASURI METHI | कसूरी मेथी 1 TSP
WATER | पानी A SPLASH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Fried green chilli
GREEN CHILLI | हरी मिर्च 10-12 NOS. (SLIT)
SALT | नमक A PINCH
Method:
Add the flour into a bowl along with salt & just mix lightly, then add the oil a& start adding the water gradually to bring all the dry flour together.
Once all the dry flour comes together transfer it onto a platform & knead for 10-12 minutes until the dough becomes smooth & soft.
Place the dough into a bowl & drizzle a few drops of oil & coat the doughball, cover with a damp cloth & let the dough rest for atleast 1 hour.
Add the coriander seeds, fennel seeds & cumin seeds into a mortar or a small mixer grinder jar & grind it into a coarse powder.
In a mixer grinder jar add green chilli, garlic, ginger & fresh coriander along with some water & grind it into a thick coarse paste.
Then add all the roasted chana dal into a dry & clean mixer grinder jar & grind it into a fine powder, then sieve the powder into a bowl.
To make the filling set a deep pan or a kadhai over high heat & add oil, let the oil get hot.
Further add the coarsely grinded spices, stir & cook them for a minute.
Add the green paste, stir & cook the paste over high flame for 2 minutes.
Further lower the flame & add all the powdered spices, give it a stir once & then add hot water, stir well again & cook the spices over high flame for a minute.
Lower the flame again & add kasuri methi along wtithe powdered roasted chana dal, stir well & ensure that there are no lumps, cook for 3-4 minutes until the mixture becomes slightly dry.
Then add splashes of water, stir well & transfer it into bowl, cool it down completely.
Once cooled the mixture should come together if you press it between your hands, it shouldn’t be completely dry.
To shape the kachori take a portion of the dough & form it into a bowl shape using your thumb & fingers, then take a slightly smaller portion of the filling, place it into the dough & seal it completely. Make all the roundels similarly.
Shape the kachoris using a rolling pin or you can use your palms as well.
Fry in hot oil (180° C) until crisp & golden brown.
Serve them hot along with some fried salted green chillies.

#YFL #SanjyotKeer #kachorirecipe

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Intro 0:00
Dough 1:49
Filling 4:43
Shaping & frying 8:27
Plating 13:18
Outro 14:24

Instant Fluffy Chocolate Pancakes with Strawberry Compote | Chef Sanjyot Keer

Your Food Lab 2024-01-23 | Eggless Fluffy Chocolate Pancake

Chocolate pancake:

In a bowl add

MILK 1 CUP (WARM)
VINEGAR 2 TSP

And set it aside for 5-10 minutes

In a bowl sieve all the dry ingredients

REFINED FLOUR 1 CUP
POWDERED SUGAR 1/4 CUP
COCOA POWDER 3 TBSP
BAKING POWDER 1 TSP
BAKING SODA 1/4 TSP
SALT 1/4 TSP

Then add in

BUTTER 2 TBSP (MELTED)
VANILLA ESSENCE 1 TSP

Along with the buttermilk & mix until you get a batter.

Set a non-stick pan over high heat, lower the flame once it gets hot & pour the batter.

Cook the pancakes for 3-4 minutes then flip & cook for over high flame for 2 more minutes.

Your fluffy eggless chocolate pancakes are ready.

Strawberry topping:

In a pan add all the ingredients

STRAWBERRY 250 GRAMS
SUGAR 3 TBSP
WATER 3 TBSP
LEMON ZEST OF 1 LEMON
LEMON JUICE OF 1/2 A LEMON

Cook over high flame for 4-5 minutes then cool it down completely, your strawberry compote is ready.

Jhol Momo Recipe | Spicy Momo Soup | नेपाली झोल मोमो | Chef Sanjyot Keer

Your Food Lab 2024-01-19 | Jhol Momos
Prep time: 10-15 minutes
Cooking time: 15-20 minutes
Serves: 4-5 people

Ingredients:
Base puree
• SOYBEAN | सोया बीन 2 TBSP
• WHITE SESAME SEEDS | सफेद तिल 2 TBSP
• PEANUTS | मूंगफली ¼ CUP
• OIL | तेल 2 TBSP
• CUMIN SEEDS | जीरा 1 TSP
• SICHUAN PEPPERCORNS | तिरफल 10 NOS.
• GARLIC | लेहसुन 12 CLOVES.
• GINGER | अदरक 3 INCH
• GREEN CHILLI | हरी मिर्च 3 NOS.
• RED CHILLI | लाला मिर्च 2 NOS.
• ONION | प्याज़ 1 NO. (SLICED)
• TURMERIC POWDER | हल्दी पाउडर ¼ TSP
• TOMATO | टमाटर 3 NOS. (ROUGHLY CHOPPED)
• CORIANDER STEM | धनिए के डंठल A HANDFUL
• SALT | नमक TO TASTE
• HOT WATER | गरम पानी AS REQUIRED
• FRESH CORIANDER | हरा धनिया A SMALL HANDFUL
For Jhol Achar (sauce)
• WATER | पानी AS REQUIRED
• FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
• SALT | नमक IF REQUIRED
• LEMON JUICE | नींबू का रस OF 1 LEMON
For Jhol Soup
• WATER | नमक AS REQUIRED
• SUGAR | शक्कर A LARGE PINCH
• SALT | नमक IF REQUIRED

Method:
• Set a pan over high flame, let it get hot & then lower the flame.
• Add the soybeans & toast them over low flame while stirring them continuously until they turn slightly light brown.
• Further add sesame seeds in the same pan & toast the sesame seeds also until they turn light brown & then transfer everything into a bowl.
• Set the same pan over low flame & add the peanuts & toast the peanuts also until they turn light brown, then transfer the peanuts into the same bowl & set it aside to cool down.
• Set a deep pan over high flame & add oil once it gets hot, let the oil heat up as well.
• Add cumin seeds, Sichuan peppercorns, garlic, ginger, green chilli & red chilli, stir well & add the sliced onions, cook over high flame until the onions turn soft & translucent.
• Further lower the flame & add turmeric powder, stir well & add the tomatoes along with coriander stem & salt, stir well & cook the tomatoes over high flame for 3-4 minutes then add hot water as required stir well, cover & cook over low flame until the tomatoes turn soft & mushy.
• Then switch off the flame & let the mixture cool down until it comes to room temperature.
• Add the tomato mixture into a mixer grinder jar along with the toasted soybeans, sesame seeds & peanuts & grind it into a fine puree using water as required, it’s consistency should be free flowing but not too liquidy.
• Transfer the puree into a deep pan & add more water to adjust the consistency along with fresh chopped coriander & stir well.
• Taste the jhol achar (sauce) at this stage & adjust seasoning, also add lemon juice & stir well
• Your jhol achar is ready at this stage you can serve it at room temperature with your choice of momos.
• To make jhol soup turn on the gas flame to high & add more water to make it more soupy along with the sugar, stir & bring the soup to a boil.
• Once the soup comes to a boil, taste & adjust seasoning if required.
• Your delicious jhol momo soup is ready, serve with hot along with hot steamed momos of your choice.
#YFL #SanjyotKeer #jholmomo

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Intro 0:00
Base Preparation 2:32
Jhol Sauce 4:06
Jhol Soup 7:16
Plating 11:53
Outro 13:05