SANJEEV KAPOOR VEGETARIAN RECIPES PDF

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Sanjeev Kapoor Vegetarian Recipes Pdf

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Paruppu podi Curd Vadai Rasam Powder Sambar powder Bonda with mashed potato More Kozhambhu Lemon Pickle Ras Malai Katirikka Rasavangi Venn pongal Dum Alu Simla mirch sabzi Tomato Chutney Mint Chutney Coconut Chutney Coriander Chutney Moolangi Chutney Pinapple Gojju Bittergourd Gojju Bhindi Gojju Sweet Mango Chutney Hot Mango Chutney Puli Inji Mango Pachadi Vegetable Pulao Peas Pulao Vaangi Baath Bisi Bela Huli Anna Powder Bisi Bela Huli Anna Puliyogare Mix Cabbage Upkari Aloo Dum Bharva Bhindi Bharwa Bhaingan Bhaingan Bhartha Home-made Paneer Coconut Laddoo Kaju Bharfi Rava Laddoo Mango Shrikand Hot and Sour Tomato Pickle Garam Masala Powder Tandoori Masala Powder Pepper Rasam Majjige Huli Dhal Makhani Medu Vada Tomato Soup Pudina Paratha Lemon and Chilli pickle Mango pickle Sweet pongal Dal payasam Ribbon Murukku Motichoor Ladoo Brinjal Curry Green Pulao Baigan fry Recipe Kozukkattai Stuffed Rice Balls Onion Rice Pulihora Tamarind Rice Ravva Dosa Bhakar Wadi Aloo Gobhi Methi Ka Tuk Khatti Arvi Ka Saalan Dum Ka Karela Dum Gobhi Garam Masala Sarkarai Pongal Vegetable Jhalfrazie Navaratna Curry Vegetable Kofta Sweet Shakarpara Diamonds Besan Ladoo Cashewnut Barfi Dryfruit Halwa Dal Payasam Red Beet Paratha Green Onion Bhurji Mysore Bonda Dahi Wada Instant Dhokla Matar Palak Aloo Mutter Venn Pongal Tamilian Kurma Vegetable Korma Mixed Vegetable Kofta in Tomato Curry Moong Soup With Paneer Healthy Tomato soup Corn Soup with Vegetables Green Peas Skin Soup Hara Nariel Ka Shorba Lentil and Vegetable Broth Letil Soup Tum Yum Soup Sweet Corn Soup Cheesy Sweet Jamuns Kofta Lajawab Beetroot Parathas Badshahi Baigan Red Tomato Gravy Green Gravy White Gravy Brown Gravy Besan Burfi Dum Arvi Dum Aloo Matar Paneer Bhindi Masala Vegetable Jalfrasie Rasam Masala Mangalore Rasam Powder Mangalore Rasam Cauliflower Curry Sambar Masala Didir Onion Rava Dosa Didir Dosa Basic Curry Sauce Double Ka Meetha Bread Pudding Indian Cream of Tomato Soup Bengan ka bhurta Toll House Pan Cookie Stuffed Brinjal Curry Maida Bonda Rava Bonda Coconut Milk Pulav Tomato pickle Maavadu Tender mango pickle Aavakkai Mango pickle Gonkura Thokku Cabbage Vadai Urud Vadai Medhu vadai Dal Vadai Aama vadai Mangalore bonda Rawa Kichadi Rice Uppuma Aval uppuma Sevai Idiyappam Masala Dosai Maida dosai Rava dosai Rava laddu Ravaalaadu Sakkarai Pongal Panchamritham fruit salad Milk Appam Sweet Puttu Sweet Adai Oatmeal Raisin Cookie Cashew Kunuku Vermicilli Masala Vadai Medhu Vadai Madhur Vadai Spinach Vadai Kara Vadai Potato Bhonda Kanjeepuram Idli Aval Dosai Vella Jaggery Dosai Rava Dosai Ordinary Adai Thaval Adai Tamarind Uppma Moor Kali Eggplant Gotsu Eggplant Podi Curry Plantain Puli Curry Plantain Curry Vazai Thandu Curry Potato Podimas Badam Kheer Paal Poori Sweet Poori Put the washed spinach in a pan, add very little water just a sprinkle and a pinch of salt.

Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander. Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside. Cut the potatoes into big pieces.

Heat ghee and fry potatoes till light brown. Drain the potatoes, keep aside.

In the same hot ghee add the cumin seeds. Add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes.

Add all the dry masalas and fry till ghee separates. Add spinach and potatoes. When it resumes a boil sprinkle the flour and stir well. Boil for minutes. Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida. Pour over the vegetable and mix gently. Serve hot with naan or parathas or even rice. You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes. Making time: Best fresh. Boil the florettes for minutes in plenty of water, to which a tbsp.

Drain and pat dry on a clean cloth. Make thin batter out of flour and 2 tbsp. Dip the florettes in the batter one by one and deep fry in hot oil. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1 tbsp. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florettes and soya sauce. Boil for two more minutes and remove. Serve hot with noodles or rice.

Dry manchurian can be made by omitting the gravy. Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.

Sprinkle 1 tsp. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. Same procedure for veg. Fry as above and proceed as above. Clean and wash dals. Clean, wash and chop spinach and vegetables except tomato. Heat oil in a pressure cooker, add all the vegetables, spinach and dals. Mix well, add enough water to cover the contents.

Add all masalas and mix. Place whole tomato on top, cover and pressurecook for 3 whistles. Cool the cooker, open and handblend the contents. Serve hot with paratha or steamed rice. To garnish: Chop the paneer into 2" fingers. Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for minutes.

Add tomatoes and cook for minutes, covered.

Add curd and cook for 5 minutes. Blend in a mixie till smooth. Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.

Just before serving, heat gravy, add milk and paneer fingers and boil for minutes. Garnish with chopped coriander and grated paneer. Makes for: Cut potatoes into big pieces. Mash pieces fine with hand.

Keep both aside. Heat oil. Add the seeds cumin and mustard. When they splutter, add ginger-garlic, chilli and curry leaves. Add the masala mixture and fry for 2 minutes. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd. Add the remaining water and all the potato and flour. Stir well. Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander.

Serve hot with thin wheat chappaties and rice. Dry Masala: Wet Masala: Grind the dry and wet masalas separately. Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside. Add butter to ghee and heat, add the wet masala and fry for 2 minutes. Add the dry masala and salt and fry 2 more minutes. Add the carrots and peas, mix together curd and cream and add to gravy. Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.

Garnish with grated cheese ,coriander and chopped cherries. Serve hot with naan, roti or paratha. Koftas Boil the potatoes, peel and smash them. Mix together all the ingredients except raisins and cashews. Take a ping-pong ball sized dough in hand. Place cashews and raisins in the centre and shape into a ball. Repeat for remaining dough. Roast the cinnamon, cardamom, nutmeg and cloves together.

Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste. Heat ghee in a skillet, add powdered spices and fry for seconds. Add paste and fry further for minutes stirring well. Add 2 cups water and simmer on low for 15 minutes. Warm the koftas either in the oven or on the tava.

You can deep fry the koftas also. To serve place warm koftas in a casserole. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. Garnish with grated cheese and chopped coriander. Serve hot with naan or parathas. Shelf life: For cover: For filling: For dough: Make well in the flour. Add oil, salt and little water. Mix well till crumbly.

Add more water little by little, kneading into soft pliable dough. Cover with moist cloth, keep aside for minutes. Beat dough on worksurface and knead again. Heat 3 tbsp. Stir fry for a minute, add onion, saute till light brown. Add coriander, lemon, turmeric, salt, red chilli, garam masala.

Stir fry for 2 minutes, add potatoes. Stir further 2 minutes. To proceed: Make a thin 5" diam. Cut into two halves. Run a moist finger along diameter. Join and press together to make a cone. Place a tbsp. Make five to six. Put in hot oil, deep fry on low to medium till light brown.

Do not fry on high, or the samosas will turn out oily and soggy. Drain on rack or kitchen paper. Serve hot with green and tamarind chutneys refer chutneys , or tomato sauce. Wash and soak dal for hours. Keep 2 tbsp. Mix all other ingredients, including whole dal. Add tbsp. Heat oil, make pattie shaped rounds with moist palm. Let carefully into the hot oil. Fry first one side then the other till golden brown. Serve hot with green chutney, tamarind chutney, or ketchup.

Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes. Put plenty of water to boil. Add dal. Boil dal for 5 minutes, drain. Cool a little. Heat oil in a heavy pan. Add all seeds whole and crushed allow to splutter. Add asafoetida, mix. Add all other ingredients.

Mix well. Do not smash the dal fully. But enough to make the mixture hold well. Remove from fire, cool. Divide into 15 portions. Make a paste with water, of flour for patching. Take a pingpong ball sized portion of dough. Knead into round. Roll into 4" diam.

Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully. Do not allow cover to tear. Press the ball with palm, making it flattish and round.

In this book we have done away with the practice deliberately as sometimes it can even become counter-productive. For instance, making a paste from ginger may take ten minutes, but these days you can even download it off the shelf.

However, actual cooking time needed has been mentioned at every stage o f cooking. A detailed glossary has been provided, at the end o f the book not only on ingredients but also on some o f the utensils commonly used in Indian cooking as also some o f the processes. This should make life easier for the first time cooks.

I'lIHUIlI The first edition o f "Khazana o f Indian Recipes 11 launched in January received an overwhelming response f r o m readers all over the world and the book rapidly rose to the top o f the bestseller list in India. Sanjeev Kapoor received invitations from numerous cities to meet readers and have interactive sessions with them. In cooperation with leading booksellers all over the country we organised such sessions with readers in those cities.

One message that came through was that s o m e readers, who were strict vegetarians, were being offended by recipes and photographs o f the non-vegetarian dishes. A suggestion that was repeatedly made was to release a vegetarian edition o f the book. This book is our attempt to respond to this suggestion. We would like to clarify that it is not a different book.

The recipes in this book are all included in " Khazana o f Indian recipes We have merely added a few new photographs o f vegetarian recipes and deleted all the non-vegetarian recipes and photographs so as to be sensitive to vegetarian readers. We thank you for your s u g g e s t i o n and look forward to continuing feedback from you on our books.

When cool, peel and dice them into halfinch cubes. Chill them. Mix orange juice, oil, salt, pepper, mustard powder and orange rind in a bowl and whisk till the mixture is homogeneous. Pour the dressing over the beetroot pieces and garnish with rings of spring onion. Peel and chop onion and garlic. Wash and finely chop fresh coriander leaves and reserve the stems. Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for two minutes.

Add carrots, coriander stems and water and bring to a boil. When the carrots are completely cooked, remove them and put in a blender to make a fine puree. Bring to a boil again.

Add white pepper powder dissolved in a little water. Add salt to taste. Stir in finely chopped fresh coriander leaves. Peel and boil the green peas. Blend in a blender to make a fine puree. Peel and finely chop onion. Peel ginger and garlic and grind with green chillies to make a paste. Heat ghee or oil in a pan; add cumin seeds and bayleaves, stir-fry for half a minute.

Add chopped onion and saute till onion turns light pink. Add ginger, garlic and green chilli paste. Saute for a while.

Add green peas puree, cook for five minutes, stirring continuously. Add three cups of water and bring to a boil. Season with salt and stir.

Remove bay leaves and discard. Reduce heat and cook further for five minutes. This soup has a thick consistency, however you may make it of the consistency of your liking, by varying the quantity of water used. Stir in fresh cream and serve hot, garnished with a swirl of cream.

Slice four to five pieces. Roughly chop the remaining mushrooms. Roughly chop the onions. Boil the milk along with bay leaves, peppercorns and cloves.

Strain and keep the milk hot. In a pan heat the butter. Add chopped onions and chopped mushrooms and cook till they are soft. Add the flour and saute till there is no raw flavour coming from flour, taking care that the flour does not get burnt. Pour the milk slowly and stir continuously to avoid lumps from forming.

Cook for five minutes. Puree the mixture when a little cold; do not puree it to a very thin consistency. The soup should have a smooth texture. Bring it to a boil, correct the consistency by adding more milk if required. Add the cream reserving a little for garnish , salt, pepper powder and nutmeg powder. Stir well. Serve hot, garnished with mushroom slices and cream. Hmvever, if you wish, you may saute them in a little btitter or oil and then use. Peel and dice the red pumpkin.

Heat butter in a pan, add bay leaves and peppercorns. Add onions and saute for a while. Add diced pumpkin, saute for half a minute. Add sufficient water and cook until soft and fully done. Strain excess water, reserve the stock and puree the vegetables.

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Now add the stock to the puree to reach the correct consistency. Add salt and pepper powder and bring to a boil. Add lemon juice. Serve hot, garnished with cream.

Chef's Tip : This soup can be served in small sized red pumpkins. For that, ensure that the pumpkins that you download are no bigger than the size of a coconut. Wash and chop coriander leaves. Pick, wash and boil dal with five cups of water. Strain the water and keep. Peel and roughly chop ginger. Broil and grind together red chillies, peppercorns and cumin seeds with ginger.

Now heat the oil in a small pan. Add asafoetida, mustard seeds and curry leaves; when they crackle, add it to the above liquid. Mix and heat well once again for the flavours to mingle. Serve hot, garnished with chopped coriander leaves. Chef's Tip : Chopped garlic added at the time of tempering gives this recipe a new dimension.

Slit green chillies into two. Chop the coriander leaves. Wash, chop tomatoes roughly and add salt and red chilli powder. Transfer it to a pan and add three cups of water and bring it to a boil. Simmer for fifteen minutes and puree when it is a little cool. Add pureed tomatoes and slit green chillies and bring it to a boil and add sugar.

Add coconut and spice paste. Cook on a low heat for ten minutes. Correct seasoning. Peel and dice the carrots into small pieces. Cook them in salted water. Refresh in cold water. Boil green peas in salted water. Drain excess water. Boil, peel and dice the potatoes into small pieces. Cool them. Wash green chillies and finely chop.

Whisk yogurt, salt, honey, rock salt powder and chopped green chillies with fresh cream. Mix all the cooked vegetables with the yogurt dressing. Chill and serve garnished with chopped coriander leaves. Make a paste of ginger, garlic and green chillies. Prepare a thick batter of besan with water, red chilli powder, salt and soda bi-carbonate. Heat a little oil. Add ginger-garlic-green chilli paste.

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Add mashed potatoes and turmeric powder and mix well. Add chopped coriander leaves and salt to taste. Let the mixture cool. When cold, form lemon sized balls. Heat oil in a kadai.

Dip the potato balls into the besan batter and deep fry in hot oil rill light golden brown. Serve hot with chutney or sauce of your choice. Cool and grind into a semi-coarse powder. Add yogurt which should be a little sour and to this add warm water.

Mix thoroughly so that no lumps are formed and the batter is of pouring consistency. Pour half of the batter in another vessel. In a small bowl, add one-fourth tspn soda bi-carbonate, half tspn oil and half tspn lemon juice.

Add this to the batter and mix well. Repeat this for the remaining batter just before putting it in the steamer. If the knife comes out clean, it is cooked. I L O Sprinkle some finely chopped coriander leaves and serve hot with green chutney. Chef's Tip : Tou can also put crushed peppercorn or red chilli powder over the dhokla.

It is best enjoyed with ghee if desired. Add beaten yogurt and warm water. Whisk nicely so that no lumps remain. The mixture should be of a slightly thick consistency Add salt and leave it covered to ferment for three to four hours.

Add turmeric powder and correct seasoning. Keep the steamer ready on the flame. In a small bowl take one teaspoon of soda bi-carbonate, one teaspoon oil and juice of a lemon. Mix and add to the gramflour mixture. Proceed similarly with rest of the batter. Add mustard seeds. When the seeds begin to crackle remove and pour over the dhoklas. Mash boiled green peas. Blanch spinach leaves in plenty of salted boiling water, refresh in cold water and squeeze out excess water.

Finely chop. Mix grated potatoes, peas and spinach. Add chopped green chillies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding. Divide the mixture into twenty five equal portions.

Shape each portion into a ball and then press it in between your palms to give it a flat tikki shape. Deep-fry the tikkis in hot oil for three to four minutes. It is recommended that you do not use colour in this recipe. If you feel you may increase the quantity of spinach leaves to give a dark green colour.

Grind ginger and green chillies. Grease the reverse side of a few thalis or marble tabletop. Make buttermilk with yogurt and water. Mix the besan with ginger, green chillies, salt, turmeric powder, lemon juice and buttermilk. Take care that there are no lumps. Cook this mixture over fire till it thickens into a thick batter. Stir constantly.

Quickly spread the mixture over the greased inverted thalis or marbled top as thinly as possible while the batter is still hot. When cool, roll the layer towards you and cut into 1" pieces. Heat oil and add mustard seeds. When they splutter, add asafoetida and pour over the pieces. Serve garnished with grated coconut and chopped coriander leaves.

Try small portions first. Grind into a fine paste. Add salt, asafoetida, curry leaves, cumin powder and crushed peppercorns to the batter and mix well. Wet your palms and take batter into the palms.

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Shape into balls and make a hole with the thumb in the centre like a doughnut. Deep-fry this in medium hot oil until golden brown and crisp. Serve hot with sambhar and coconut chutney. Peel and grate boiled potatoes and add red chilli powder, garam masala powder, chaat masala, green coriander and salt.

Mash and mix well. Divide this into sixteen equal portions. Stuff a little of this mixture into the green chillies and also cover the chillies with this potato mixture.

Now prepare a thick batter using besan, baking powder, red chilli powder, salt and about one cup of water. Let the batter stand for ten minutes. Heat oil in a kadai to a moderate temperature. Dip stuffed green chillies into the besan batter and deep fry until golden brown. For batter Gram flour. It will not only give it a nice definite shape but also will not be very hot.

Pick, clean and wash moong dal. Soak moong dal in two cups of water for two hours. Grind soaked moong dal with cumin seeds and green chillies. Dissolve asafoetida in two tablespoons of water and mix it into the dal batter. Add salt and mix well. Season with salt and red chilli powder. Keep aside. Heat oil in a tawa or a frying pan.

Shallow fry for about half a minute. Sprinkle about two tablespoons of the paneer topping over the chillah. Spoon a little oil on the sides of the chillah and cook for fifteen seconds on medium heat. Turn the chillah over and let it cook on the other side for two minutes on low to medium heat.

Spoon oil on the sides of the chillah and turn it over. Cook for another minute on moderately high heat. Serve hot with mint chutney or chutney of your choice.

Prepare a thick batter with besan, cumin powder, yogurt, red chilli powder, salt, ginger paste, garlic paste and lemon juice. Marinate the paneer pieces in this batter for half an hour. Heat oil in a kadai and deep fry the paneer pieces till crisp on the outside. Serve hot, sprinkled with chaat masala. Wash leaves and keep aside.

In a bowl take gram flour, turmeric powder coriander powder, cumin powder, red chilli powder, sesame powder, salt, green chillies' paste, ginger paste and two tblspns oil and mix well. Mix the tamarind pulp and jaggery and add to the above mixture to make a paste. Now spread the paste evenly on the back of each leaf, fold over the two sides and then roll. Form into six inch rolls, making sure that all the batter is inside the leaf.

Place the rolls on a sieve and steam. Steam for about thirty to forty minutes or till cooked. Remove and let it cool. Cut into half centimetre thick pieces. When they begin to crackle add asafoetida and then put in the steamed rolls. Saute till golden brown.

Serve hot, garnished with grated coconut and coriander leaves. Add one-fourth cup water to make a thick batter. Heat oil in a kadai to a moderate heat. Spoon the batter into hot oil by using a tablespoon and deep fry till light golden brown. Drain on a paper napkin to remove excess oil and fry once again in very hot oil briefly. Serve hot with chutney of your choice. Add water little by little and make a hard dough. Keep it under a wet cloth for ten to fifteen minutes.

Cook green peas in salted boiling water till soft. Drain out excess water. Heat oil in a pan, add cumin seeds and when they start to change colour, add chopped ginger, chopped green chillies and diced potatoes.

Add red chilli powder, salt, amchur and garam masala powder. Sprinkle water and cook covered till potatoes are done. Add shelled green peas and mix well. Divide the dough into sixteen equal portions and roll them into balls. Apply a little flour and roll them into four inch diameter elongated diskettes.

Cut into half, apply water on the edges. Shape into a cone and stuff it with the potato and peas filling. Seal the edges and deep fry in medium hot oil till crisp and golden brown. Squeeze the gujias and put in the yogurt. Pour a small ladle full of dal batter on a plastic sheet of 6"x 6".

Hold two top corners of the plastic sheet and bring towards you to join them with the other two corners. Soak in warm water. Chop cashewnuts and raisins. Grind to a paste. However cut open the bag and wash before use.. I have seen my mother use milk poly-bags instead ofplastic sheets. Beat yogurt to a smooth consistency.. The thickness of these bags is just right for this purpose. This will fold the batter into crescent shape.

Sprinkle roasted cumin powder. Stir occasionally. Add fresh cream. Cook it in four to five cups of water along with salt. Reduce flame and simmer for about an hour or till it is completely cooked and tender.

Melt butter in a thick bottomed pan and add garlic paste dissolved in half a cup of water. Soak it in four cups of water for eight to ten hours or overnight. The consistency of this dal is quite thick. Serve hot with bread of your choice. Ton may top it with tamarind chutney. Drain and grind into a fine and fluffy paste.

Serve cold. Take about two tblspns of dal mixture on your wet palm and make a hole in the centre with your thumb. Deep fry the vadas till golden brown. Squeeze the vadas to remove excess water and add into the yogurt.

Let them soak for at least fifteen to twenty minutes before serving. Drain and soak in warm water. Beat yogurt with a whisk to make it smooth. Garnish with roasted cumin powder. Heat oil in a kadai to moderate heat.

Ensure to squeeze out excess i rater from cooked lauki. Add cooked lauki and mix well. Dry roast cumin seeds and make a coarse powder. Serve lauki raita topped with cumin powder. Drain out water and cool grated lauki. Whisk chilled yogurt and mix salt and red chilli powder. Boil grated lauki with a little salt for five minutes. Add tomatoes and a little cooking liquor and salt if required. Dry roast cumin seeds. Cook till the chanas are well mixed with the gravy.

Remove amla and tea leaves. Add ginger-garlicgreen chilli paste and saute for sometime. Wash and chop the tomatoes and coriander leaves. Add drained chana and mix well. Peel and chop the onions. Boil in the same water with salt. Wash green chillies and make a paste of ginger. X Soak the chana overnight in water.

Peel ginger and garlic. Add coriander powder. If you like. Simmer for two minutes and serve hot. Wash and chop ginger. Cook till onions are soft and translucent.

Then roughly shred them.

Add asafoetida and cumin seeds.. Add chopped ginger and garlic.. When cumin seeds start to change colour. Wash spinach leaves thoroughly under cold running water. Cook till dal is fully cooked. Peel and chop garlic. Wash green chillies. Bring to a boil and add shredded spinach and lemon juice.

Add the boiled dal. Then boil them in salted water with turmeric powder till done. Add cumin powder. Add garam masala powder and serve hot. Wash and chop the tomatoes.

When cumin starts to change colour. Add the tomatoes and cook till oil separates. Add cooked lentils and water if required. Chop it finely. Wash and chop tomatoes and peel and chop onions.

Serve hot with steamed rice. Add chopped tomatoes and cook till tomatoes are cooked and oil leaves the masala. Chawal has always been a Sunday lunch treat. Garnish with chopped fresh coriander. Add boiled rajma along with its cooking liquor and cook on a low flame for fifteen minutes.

Chop garlic.. Add garam masala powder and cook for five minutes. Boil rajma or pressure cook till fully cooked and soft.

Heat oil. Add chopped ginger and garlic and cook for a minute. Wash and peel ginger. Mothi Rajma.. Peel ginger and wash green chilli. Add cumin seeds and asafoetida. Mix and season with lemon juice and salt if required. Once the cumin seeds start to change colour.

Mix lightly. Boil dal with salt and turmeric powder till it is just cooked but not mashed. Add red chilli powder and cooked dal.

Chop ginger and green chilli. Roll into five inch diameter diskettes. Incorporate two tblspns oil into the dough and cover the dough with a wet cloth. You can make bhaturas of oval shape by pulling the wiled diskettes from opposite sides. Add this to the flour and add about a cup of water and mix gradually to make a soft dough by light kneading. Heat oil in a kadai and deep fry bhaturas on high flame till light brown on both sides.

Mix well and pass it through a sieve.. Divide it into sixteen equal portions. Keep it aside for an hour. Grease your palms with a little oil and flatten the balls.

Mix yogurt and sugar.

Cover and keep to ferment for ten minutes. Mix cooked rice with red chilli powder. Cover with a moist cloth and set aside for half an hour. Place the parantha over it. Make balls and press between palms of your hand to make pedhas. Cook till both sides are well cooked. Roll out into a 7" diameter disc using a rolling pin.

Heat a tawa. Turn over again and spread a little more oil on the other side. You can use leftover rice for this recipe and the rice need not be reheated.

Wash and chop green chillies. Knead again and divide into four equal parts. Stuff rice mixture in the flattened pedha and shape into a pedha again. Turn over once and spread some oil around it. It can be used straight out of the refrigerator. Make a soft dough with yogurt. Roll out each pedha into 3" diameter disc. Peel and chop onion finely. Serve hot with fresh yogurt and pickle of your choice. Cook till all the moisture is almost dried up.

Flatten each ball between your palms so that they are thinner around the edges and thicker in the centre. Remove off the flame. Add two tblspns of ghee and rub between your palms to get bread crumb texture. Then coarsely grind using a little water. Cover with a moist cloth and set aside.

Fry kachoris on a slow flame till golden brown and crisp. Flatten slightly. Stir well and add ground dal. Let the mixture cool. Soak the urad dal for an hour. X O Serve with tamarind chutney. Knead into a soft dough with water.

Add chopped ginger. You can use roasted or fried peanuts for this recipe. Add cooked rice.. Cook until dais change colour to light brown. Drain and then boil in plenty of boiling salted water until almost done. Garnish with grated coconut. Add dried red chillies broken into two.. Add peanuts and mustard seeds. Add a pinch of asafoetida. Let mustard seeds crackle. Mix turmeric powder in this. Stir fry for half a minute. Roll into 3" diameter discs..

Heat oil in a kadai and fry the luchis till well puffed and cream coloured. Add ghee and make a soft dough with water. Keep covered with a moist cloth for half an hour.. Divide into twenty equal parts and make small balls. Serve hot with dal or any curry of your choice. If you want khichdi to be not-too-runny. Mix well and cook for two or three minutes. Wash and soak the rice for half an hour. Once they start to change colour.

Wash and chop the fresh coriander leaves. Heat ghee in a degchi. Wash and chop green chillies and keep aside. Garnish with chopped coriander leaves and serve hot with yogurt. Add cooked corn and water and bring to a boil.

Boil the corn in water with lemon juice till tender. Consistency of khichdi is a matter of personal preference. Add rice and salt.

Keep covered with a damp cloth and leave it for twenty minutes. Peel and mash banana. Add chopped methi leaves. This dough does not need any water and the pamntha can stayfreshfor three or four days. It is ideal food on long journies Divide into eight equal portions. Roll out each into a 5" diskette. Add mashed banana. Cook on a hot tawa.

Put it on a cloth and put it on a pre-heated tandoor wall or cook in a pre-heated oven degrees Celsius. Remove using skewers when it is crisp and brown on both sides. Add sugar.

Apply a little oil and put the onion seeds on top. Pick in hand and pat to give it a round shape of about six inches diameter. Make eight equal portions of the dough. Give a round flat shape. M tspn Oil 2 tblspns 72 X. Stretch it from one side to give a triangular shape. If you don't consume eggs. The loss of taste and texture would hardly be noticeable. Apply a little oil and keep it under wet cloth for one hour. Press sides first and then centre of die dough ball. Knead well into a medium soft dough.

Sieve the atta with salt and make a soft dough with palak puree. Turn again and spread some ghee on the other side too.

Roll out each.. Wash and remove the seeds and roughly chop the green chillies. Roll out into triangles with each side of 6" approximately Heat a tawa and place the parantha over it. Divide into eight equal portions.. Blanch the rest and refresh in cold water. Cover with a moist cloth and keep aside for thirty minutes. Fold again into a quarter. Serve hot with yogurt. Turn it and spread some ghee round it. Set aside gms and chop them coarsely. Puree the blanched palak leaves and green chillies together.

Cook till both sides are evenly cooked. Chop the remaining mint leaves. Keep aside for five minutes. Divide the dough into six equal portions. Keep it covered with a wet cloth for twenty to twenty-five minutes. Shape them into balls. Mix the rest of the mint leaves with the dough. Sprinkle the dried pudina leaves on the parantha and crush between your palms. Roll out each portion into a parantha of 5"-7" diametre and cook on a hot tawa applying a little oil till both sides are lightly golden brown.

Fold the chappati like a fan and twist it back into the form of a ball. Add water to whole wheat flour and salt mixture and knead into a stiff dough. Dry half the mint leaves on a hot tawa.

Sanjeev Kapoor's - Khazana of Indian Vegetarian Recipes

Now roll the dough to a medium chappati and smear with butter and sprinkle with flour. If you are cooking Pudina parantha in the tandoor apply a little water on the side that you are going to stick on the tandoor wall. Add chopped mint leaves. Reserve a few for garnish and chop the rest. Add water and bring to a boil. Whisk yogurt and keep aside. Drain and add rice. Wash nicely. Heat ghee in a thick-bottomed pan. Add bay leaves. Cover the pan and cook on a slow heat for about eight to ten minutes or till rice is completely cooked.

Pluck the pudina leaves. Peel ginger and grind it into a paste. Mix well and stir in yogurt. Cook till rice is completely done.

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Peel carrots and dice them into half inch cubes. Once they start to crackle. Drain excess water from rice and add rice to the pan. Add carrots and cook for five minutes. When the rice is cooked.

Once it starts to boil. Wash and chop tomatoes and keep aside. String beans and cut them into half inch sized pieces. Add chopped tomatoes and cook till oil can be seen on the sides of the pan. Reduce the heat and cover the pan.

Peel and slice onions.

Heat two tblspns oil and add four dried red chillies. Chop ginger finely. Sprinkle a litde oil and mix lightly Keep aside two red chillies for roasting.

Add tamarind pulp and salt to the above mixture and cook for some time. Once the rice is cooked. Dry roast sesame seeds and grind coarsely with two red chillies. Saute for two to three minutes till dais have a brown colour.

Mix well and serve. Mix in the dry mixture and tamarind mixture to the rice. Drain and cook rice in plenty of boiling water. Remove the skin. Bring milk to a boil. Chill and serve garnished with pista. Stir in almond paste dissolved in half a cup of water or milk and mix well.

Wash and strain chironji. Reserve a few for garnish and make a paste of the rest. Add sugar and saffron and cook till sugar gets full ' dissolved. Slice almonds reserved for garnish and pistachio nuts. Cashewnuts Almonds 4 cups. Melt ghee in a lcadai. Add cardamom powder. Add besan. Stir and take it off the heat. Let it cool for a while. They will not only become soft but also seem freshly made.

Finally add the powdered sugar and mix well. Shape it into walnut sized spherical shape laddoos and store in an airtight container. Coarsely grind cashewnuts and almonds and keep aside. You may use your hands to mix this. This normally takes about fifteen to twenty minutes. While serving Besan laddoos that have been kept for a few days in the refrigerator.

Tou may stuff Gidab jamuns with saffron and pistachio nuts or mishri. Add the balls and deep fry on low flame till golden in colour. Prepare a sugar syrup with equal quantity of water. Mix the two along with cooking soda.

Divide into sixteen equal portions and shape into balls. Drain and soak in the sugar syrup for adeast fifteen to twenty minutes before serving. Temperature of the oil should be low or the jamuns will remain uncooked from inside. Clear the syrup by removing the scum. Remove and keep it in sugar syrup for at least five minutes before serving. Pour batter into a jalebi cloth and then pour it into medium hot ghee giving it a jalebi shape. Heat ghee in a jalebi tawi or a flat kadai or a frying pan..

To make crisp jalebis add a little rice flour to maida. Leave it overnight to ferment. Prepare sugar syrup by adding equal quantity of sugar and water. Make sure that there are no lumps. For the jalebi cloth. Jalebi making takes some practice and patience.

To start with.. Start from outside to inside for better results. Add cardamom powder and cook it for twenty minutes. Add some water and make a smooth batter. Cook it from both sides till crisp.

Mix it again. Cut into pieces and serve coated with silver leaves chandi ka vark. Cook mawa in a thick-bottomed pan. Add the cocoa powder and mix well. Stir in sugar till it is completely dissolved and mawa is cooked. Keep the remaining half on a slow flame. Crumble mawa into fine granules. Grease a tray with oil and keep aside. Pour the cocoa mixture over the earlier mixture. Let it cool'completely. Remove half of this mixture and pour onto the greased tray For spreading the mawa evenly on the tray.

Use an aluminium or steel tray for setting the Chocolate burfi as. Serve hot Malpuas with chilled rabdi. Bring it to room temperature. Pour a ladle full of batter to form a small pancake. Reserve two tblspns of sugar and form a one string sugar syrup with the rest of the sugar. Sprinkle a little of the chopped pistachio and saffron. Add saffron to die sugar syrup. Add grated khoya. Add flour and the reserved sugar to the reduced milk.

Cook on slow to medium heat. Heat ghee in a wide mouthed flat bottomed kadai. When both sides are done. Mix well and make a batter of pouring consistency using a little milk if required. Turn it over when it starts to colour slightly. Cook on a slow flame for fifteen to twenty minutes or till the milk is reduced to half. Cook for about eight to ten minutes on a slow flame. Refresh in cold water and grind to a fine paste.

Boil milk and add it to the cooked green peas paste. Serve chilled. However disclose it later to prompt people to try a second helping. When you serve Matar ki kheer. Let it cool and set. Add cardamom powder and nutmeg powder. Pour this over the besan. Heat half cup ghee in a kadai. Heat two tblspns of ghee and four tblspns of milk. Once ready. Add the treated besan and cook on a low flame till it gives out an aroma and besan turns golden brown.

Slice almonds and pistachio nuts and set aside.Add one-fourth cup water to make a thick batter. Twitter Facebook Instagram Sanjeev Kapoor.

Saute till golden brown. In this book, me Master Chef has laid a feast of traditional and exotic Indian recipes. Turn the chillah over and let it cook on the other side for two minutes on low to medium heat.

Cook till onions are soft and translucent. Add asafoetida. Blanch spinach leaves in plenty of salted boiling water..

SHELLEY from Johnson City
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