Sanjeev Kapoor
WEBBe the first to get exclusive offers and the latest news. Explore the world of delicious Indian and international cuisine with recipes, tips, and cooking inspiration from celebrity chef Sanjeev Kapoor. From traditional dishes to modern innovations, find something to …
Recipes - Sanjeev Kapoor
WEBChicken Egg Roll. Ground chicken keema with some spices make a great covering when stuffed with a deliciously aromatic and creamy mixture of eggs, then deep-fried till golden and crunchy! Have them with cups of hot tea or serve them as starters with cocktails at your next party. By Sanjeev Kapoor 17 Sep 2024. Recipes.
Motichoor Laddoo - Sanjeev Kapoor
WEBOct 13, 2016 · Fry for about two to three minutes. Remove the boondis using a slotted spoon, drain thoroughly and put into the syrup. When the boondis have absorbed all the syrup add cardamom seeds and mix gently. Divide into twenty-five portions and shape each into a laddoo. Garnish with slivers of pistachios or almonds.
Pav Bhaji - Sanjeev Kapoor
WEBJan 5, 2018 · Add ¾ cup water and mix and cook for 3-4 minutes. Add green capsicum and mix well. Cover and cook for 3-4 minutes. Add red chilli powder and lemon juice and mix. Add butter and mix. Chop coriander leaves and mix. Transfer into a serving bowl, garnish with remaining onion and a lemon slice and serve hot with pavs.
Hyderabadi Biryani - Sanjeev Kapoor
WEBAug 21, 2019 · Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside. Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix.
Quick and Easy Chicken Curry - Sanjeev Kapoor
WEBMar 7, 2019 · Add turmeric powder, red chilli powder, cumin powder, coriander powder and a little water, mix well and sauté for 1 minute. Add tomato puree, mix and add salt. Mix again and cook till oil separates. Add chicken pieces, salt, 1 tablespoon coriander leaves, mix well and add garam masala powder. Mix well, cover and cook on …
Chole Bhature - Sanjeev Kapoor
WEBMar 5, 2019 · Method. Take chickpeas in a pressure cooker. Add tea bags, 6-8 cups water and salt, cover and cook for 15-20 minutes or till fully done and soft. Drain the chickpeas, discard the tea bags and reserve the stock. Sieve together flour, baking powder, baking soda, salt and powdered sugar in a parat. Add yogurt and mix well.
Dal Makhani - Sanjeev Kapoor
WEBMar 7, 2019 · Add slit green chillies, tomatoes and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp. Add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and adjust salt.
Chicken Biryani - Sanjeev Kapoor
WEBMar 8, 2019 · Cut chicken in one inch pieces. Boil rice and set aside. Heat oil in a non-stick pan, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute. Add sliced onions and sauté. Add slit green chillies and chicken cubes and continue to sauté. Add turmeric powder and mix. Add tomatoes and salt and mix.
Nalli Nihari - Sanjeev Kapoor
WEBMar 6, 2017 · Add the lamb and two tablespoons nihari masala and sauté for eight minutes. Add six cups of water, fried onions and salt. Cook for forty five minutes or till the lamb is soft. Add the nalli stock and the remaining nihari masala and mix well. Combine whole wheat flour with six tablespoons of water in a small bowl, ensuring that there are no lumps.