Sanjeev Kapoor Recipes

By Chef Sanjeev Kapoor

Maa Choleyan di Daal

Ingredients

• 2/3 cup split black gram with skin (chilkewali urad dal), soaked for 4 hours

• ¼ cup split Bengal gram (chana dal), soaked for 4 hours

• Salt to taste

• ¼ tsp turmeric powder • 1 large onion • 1 large tomato • 1½ inch ginger piece • 5-6 garlic cloves • 2 tbsps pure ghee • ¼ tsp asafoetida (hing) • 1 tsp red chilli powder • ½ tsp garam masala powder

Preparation

• Heat a pressure cooker. Drain and add split black gram, split Bengal gram, salt, turmeric powder and four cups water and mix. Close the cooker with the lid and cook under pressure on low heat till four histles are given out. • Finely chop onion, tomato and ginger. Roughly chop garlic. • Heat ghee in a non-stick pan, add onion, garlic and ginger and sauté for two minutes. Add asafoetida and tomatoes and continue to sauté till fragrant. • When the pressure is completely reduced, open the lid of the cooker and lightly mash the grams.

Chef Sanjeev Kapoor

Sanjeev Kapoor is the go-to chef for everything. Not surprising then that he figured in the Reader’s Digest list of 100 of India’s Most Trusted people. His easy demeanour, cheerful commentary and simple instructions make the most seemingly difficult dishes look easy to prepare. His popularity and contribution to Indian cuisine is such that the Government of India conferred on him the National award of “Best Chef of India.”

• Add red chilli powder and garam masala powder to the pan and mix well. • Add a little cooked grams to the pan and mix well. Add this mixture to the grams remaining in the pressure cooker and cook till the grams are completely soft and creamy. • Transfer into a serving bowl and serve hot with paranthe.

Ingredients

• ¼ cup brown rice, soaked for 2-3 hours and drained • 1 tbsp oil • 1 cup finely chopped walnuts

• 4 ½ cups milk • A pinch of green cardamom powder • 1 cup grated jaggery

Brown Rice Phirni

By Chef Sanjeev Kapoor

Preparation

• Grind brown rice with three to four tablespoons of water to a coarse mixture.

• Heat oil in a non-stick pan, add walnuts and sauté till lightly browned. Add three and half cups of milk, green cardamom powder and mix well. Add ground rice and mix well. Cook, stirring continuously, till the mixture thickens. • Add jaggery and mix well and cook, stirring continuously, till the jaggery melts. • Add remaining milk, mix well and cook, stirring continuously, till the mixture thickens. Transfer the phirni into a serving bowl and serve warm.

Dry Fruit Lassi

Ingredients

• 1½ cups thick yogurt • 1 tbsp chopped pistachios + as required • 6-8 raisins + for garnishing • 1 tbsp chopped almonds + for garnishing • Honey as required • 3 tbsps powdered sugar • 1 tsp saffron water • ¼ tsp green cardamom powder • 2 tbsps milk • 1 tbsp fresh cream

By Chef Sanjeev Kapoor

Preparation

• Spread two tablespoons of pistachios on a plate. • Apply some honey on the rim of a tall serving glass. Place each glass inverted in the plate to coat the rim. • Combine yogurt, powdered sugar, one tablespoon of pistachios, six to eight raisins, one tablespoon of almonds, saffron water, cardamom powder, milk in a blender jar and blend into smooth mixture using an electric hand blender.

• Pour the lassi in the prepared glass, put cream and serve chilled garnished with some almonds, raisins, pistachios and saffron strands.

Hariyali Paneer Tikka

By Chef Sanjeev Kapoor

Ingredients

• 400 gms cottage cheese (paneer) • ½ medium bunch fresh mint leaves

• ½ medium bunch fresh coriander leaves

• 1 tbsp oil + for greasing • 1 tsp cumin seeds (jeera) • 1 tsp caraway seeds (shahi jeera) • 2 green chillies • 8-10 cashew nuts

• 1 tbsp gram flour (besan) • 2 tbsps yogurt • 1 tbsp ginger-garlic paste • ¼ tsp turmeric powder • ½ tsp garam masala powder • 1 tsp chaat masala • ½ tsp dried fenugreek powder • 2 tsps sesame oil • 1 tbsp fresh cream • Salt to taste

• 1½ cups mixed capsicum cubes (red, green and yellow)

Preparation

• To prepare marinade, heat oil in a non-stick pan. Add cumin seeds and sauté till it changes colour. Add caraway seeds, broken green chillies and cashewnuts and sauté for one minute.

• Add gram flour and sauté for one minute. Add chopped mint leaves and chopped coriander leaves and mix well.

• Grind the mint leaves mixture along with two tablespoons of yogurt into a smooth paste. • Mix together ground paste, ginger-garlic paste, turmeric powder, garam masala powder, dried fenugreek powder, chaat masala, sesame oil and cream in a bowl. Add salt and mix well.

• Apply some marinade to the cottage cheese cubes. Add mixed capsicum cubes to the remaining marinade and mix till well coated.

• Insert one marinated green capsicum cube, one cottage cheese cube, one red capsicum cube, one yellow capsicum cube, one more cottage cheese cube and one green capsicum cube in each skewer.

• Heat a non-stick grill pan and grease with some oil. Place the prepared skewers and fry from all sides till golden brown. Serve hot.

Sarson da Saag

Ingredients

• 1 kg fresh mustard leaves (sarson ke patte) • 200 gms fresh spinach leaves (palak) • 100 gms bathua • Salt to taste

• 2 medium onions

• 2 inch ginger • 8-10 garlic cloves • 3-4 green chillies • 4 tbsps ghee • 2 tbsps cornmeal (makai ka atta)

By Chef Sanjeev Kapoor

Preparation • Add onions, garlic and ginger to the ghee in the • Roughly chop mustard leaves, second pan and sauté till light brown and fragrant. spinach leaves and bathua Add green chillies and the together. greens. Mix well and cook. • Heat ¼ cup water in a • Add cornmeal and mix and non-stick pan, add the chopped cook till the mixture blends leaves and a little salt and let well and thickens. Add the them cook. remaining ghee and mix. • Finely chop onions, ginger, • Transfer into a serving garlic and green chillies. bowl, place a dollop of white • Heat three tablespoons of ghee butter on top and serve hot. in another non-stick pan. Add ¼ cup water to the leaves cooking in the other pan and blend with a hand blender.