Beetroot Chutney | Cooksmart | Sanjeev Kapoor Khazana

author Sanjeev Kapoor Khazana   1 year ago
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Gajar, Gobhi Aur Shalgam Ka Achar | Cooksmart | Sanjeev Kapoor Khazana

Traditional Punjabi pickle made with carrots, cauliflower and turnips GAJAR, GOBHI AUR SHALGAM KA ACHAR Ingredients 500 gms carrots (gajar), cut into 1½ inch pieces 500 gms cauliflower (gobhi) 500 gms turnips (shalgam) ¾ cup cumin seeds 12-15 cloves 4 black cardamoms 3 one-inch cinnamon 1 cup grated jaggery 3 tbsps malt vinegar ¾ cup mustard oil 6 tbsps coarsely grated ginger 4 tbsps coarsely grated garlic 1 tbsp ginger-garlic paste 1½ tbsps Kashmiri red chilli powder 1½ tbsps mustard powder 1½ tbsps salt Method 1. To make garam masala powder, dry roast cumin seeds, cloves, black cardamoms and cinnamon in a non-stick pan till fragrant. Cool and grind to a powder. 2. Place jaggery in a bowl, add vinegar and mix. 3. Peel turnips, slice them vertically and then horizontally into fingers. Separate cauliflower into medium florets. Mix them with carrot in a large bowl. 4. Heat mustard oil in a deep non-stick pan till it begins to smoke. Add grated ginger and grated garlic and saute. Add ginger-garlic paste and continue to saute for 8-10 minutes or till they turn reddish. 5. Add jaggery and vinegar mixture and cook till jaggery melts. 6. Add red chilli powder, mustard powder, garam masala powder and salt and mix well. 7. Add vegetables little by little and keep mixing. Switch off heat. 8. Cool and store in sterilized bottles to use when required. Click to Subscribe: http://bit.ly/1h0pGXf Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #sanjeevkapoor

Spicy Tomato Jam | Cooksmart | Sanjeev Kapoor Khazana

Tomatoes cooked with sugar, vinegar, garlic, ginger and red chilli powder to make a unusual jam SPICY TOMATO JAM Ingredients 8 medium red tomatoes 10 tbsps sugar ½ cup white vinegar ½ tsp salt 2 garlic cloves 1 inch ginger ¼ tsp cumin seeds ¼ tsp onion seeds (kalonji) ½ tsp red chilli powder Method 1. Chop tomatoes. 2. Heat a deep non-stick pan and add tomatoes. Add sugar and ½ cup white vinegar and cook. 3. Add salt and mix. Finely chop garlic and add. Finely slice ginger and add. 4. Add cumin seeds, onion seeds and red chilli powder and mix well. Cook till the moisture evaporates, sugar syrup thickens and tomatoes get cooked. 5. To test if the jam is ready, put a ladle of jam on a plate and let it cool. Tilt the plate, if the jam does not run, the jam is ready. 6. Pour into sterilized jar while still hot, close with lid and store to serve as and when required. Click to Subscribe: http://bit.ly/1h0pGXf Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #sanjeevkapoor

Beetroot Tikki - Indian Vegetarian Recipe

We love the color drama that Beetroots have. Not only are they fun to work with but are healthy for you as well and we am always looking for ways to incorporate them into our everyday meals. These Beetroot Tikkis are always a hit in our homes, and we use them for parties and for week-end lunches. The versatility is amazing, love the fact that they freeze so well and are available to pull out of the freezer. Enjoy these lovely bites of health. Ingredients: Beetroot (Chakundar) - 1kg (2.2lb) Potatoes - 1/2kg (approx 1lb), boiled Salt - 2tsp or as needed Medium Onion - 1/2, chopped fine Green Chillies - to taste, cut fine Cilantro/Coriander Leaves (Dhaniya Patta) - 4-5 sprigs, finely chopped Ginger & Garlic Paste - 1tbsp Roasted Cumin Powder - 2tsp Dry Mango Powder (Amchoor) - 2tsp Unsalted Roasted Peanuts - 1/2cup All-Purpose Flour (Maida) - 1tbsp Water - 1/4cup Panko Bread Crumbs - as needed Oil - for shallow frying Method: 1. Wash and peel the Beets. Shred in the Food Processor or with a grater. 2. Sprinkle Salt and set aside for 10 min. 3. Mash the Potatoes and add in the Onions, Green Chillies, Cilantro, Ginger & Garlic Paste. Mix. 4. Cover and keep aside and work on the Beets. 5. Squeeze the liquid out of the Beetroot and combine the flesh with the mashed Potatoes. 6. Set the liquid aside and use for other dishes. 7. Add in Cumin Powder, Dry Mango Powder, & Peanuts. Mix well. 8. Check the salt and spices and add and adjust as needed. 9. Pinch the amount needed and make tikkis with it. 10. Roll the amount needed in your palms and make a ball and then flatten them a bit. 11. Do the same for all and keep aside. 12. In a separate bowl, mix the All-Purpose Flour and Water. 13. In a flat plate, pour out some Panko Crumbs. 14. Dip the Tikkis in the All-Purpose & Water mixture and then into the Panko. 15. Place on a plate. Once done, cover with plastic wrap and keep in the refrigerator for an hour. 16. Once ready to fry, heat Oil in a skillet on medium flame. 17. When the Oil is hot, carefully place the Tikkis into the Oil and allow to cook for about a minute and a half. 18. When you see the color change, turn the Tikkis and allow to cook on the other side as well. 19. Remove from Oil and transfer into a platter lined with a paper-towel. 20. Serve hot with some Green Chutney or some Tamarind Chutney. Tips: 1. Use Walnuts, Sunflower Seeds or Pumpkin Seeds to substitute or add on tp Peanuts. 2. The uncooked Tikkis freeze really well. 3. If you have gluten allergies, use Rice Powder instead of All-Purpose Flour and skip the Panko or add Gluten-free Bread crumbs. ----------------------------- Printable Recipe: Check out the ShowMeTheCurry Channel: https://www.youtube.com/showmethecurry

15 Cooking Tricks Chefs Reveal Only at Culinary Schools

Bright Side found out 15 simple but effective cooking tips every foodie should know. These secrets will help you to make your dishes taste just as great as Gordon Ramsay's (or even better!). How do restaurant chefs manage to cook delicious culinary masterpieces so fast? Professional chefs usually keep all their cooking tricks a secret and share them only with their students. TIMESTAMPS The perfect steak 0:47 The juiciest meat 1:31 Flavoring spices 2:24 Light and airy dough 3:05 Fish with a delicate crust 3:39 Cooking steak without oil 4:13 Creamy mashed potatoes 4:41 Excellent cream soup 5:29 The best pancakes 6:19 Sugar is not for sweetness 6:51 The most difficult one: perfectly fried eggs 7:15 Clear broth 8:10 Crispy bread crust 9:06 Cook onions correctly 9:46 Don't be afraid of garlic 10:32 SUMMARY - Don't fry a piece of meat that you've just taken out of the fridge. Leave it for an hour or 2 before cooking to let it come up to room temperature. Now you'll fry the meat evenly and get a great meal, regardless of how you like your steak done. - It takes time to fry chicken or pork properly, and you can dry them out very easily. To avoid this, many European chefs use a simple trick: they put the meat in a brine. It's very easy to make a good brine: take 3 cups of water, and add ¼ cup of salt and ¼ cup of sugar. Pour the brine into your meat so that the liquid covers it, and put the bowl in a fridge. - To extract natural flavors and enhance the taste of the black pepper or cumin in your dish, toss them in a pan over medium heat, toasting them until they're fragrant. After that, you can use a mortar and pestle to grind your spices. - If you want to make it perfect, here is a simple rule. Take the butter and eggs out of the fridge the night before to let them come up to room temperature. - If you want to fry fish on a grill, spread some mayonnaise on it to get a tasty, delicate crust. Take a pastry brush, dip the tip in the sauce, and lightly apply mayo to the fish. Add some salt, and then grill it. - Alain Ducasse, one of the most famous chefs in the world, revealed his secret for cooking a great steak. The steak is placed on its edge because it renders the fat. Now you're able to cook the steak in beef fat, plus it creates a delicious crust on the edges. - Before turning boiled potatoes into the mashed ones, you need to dry them properly. Just place them in a clean heated frying pan, and keep them there until the remains of water dry out. Don't let the heat fry them. When the potatoes are dry, you'll get the best creamy mashed potatoes. - Right before you start cooking it, fry all the vegetables separately with olive oil. Then add some water or broth. Frying will caramelize the sugar in the vegetables and enhance their flavor. The dish will be exquisite and tasty. - Regardless of the recipe you follow, always add two tablespoons of sour cream to the mix. This trick suits all kinds of pancakes well, and they turn out to be very tasty, fluffy, and free of cracks. - Sugar can be as good a seasoning as salt. Add a bit of sugar to a dish with pickled or fresh tomatoes or a tomato paste. The sugar reduces their natural sourness and makes any meal taste better. - The 3 components of perfectly fried eggs are a thick-walled frying pan, butter, and minimum heat. Heat up the frying pan, and add 1/2 tablespoon of butter. It has to melt slowly, not reach a sizzle. Break the eggs, and cook for 4-5 minutes. Add salt, and enjoy perfectly fried eggs. - A clear broth is the main component in many soups, sauces, and other dishes. To make a crystal clear broth, you need to cook chicken on a low heat without a cover for at least 3 hours. - If you bake at home, you might have faced difficulties with your crust: it's either too pale or too thick. You can solve this problem quite easily by putting a bowl of water into your oven when you bake. Instead of such a bowl, you can use a tray full of ice cubes. -Use a medium heat for frying, and add both cooking oil and butter to the heated frying pan. Cut the onions, and fry them with some salt. - If you still love to eat it but don't want to frighten away your date or wreck the negotiations, don't add garlic to the dish. Instead, you can apply some garlic juice to the plate. Thus you'll avoid the unpleasant smell and enjoy your favorite flavor. Subscribe to Bright Side : https://goo.gl/rQTJZz ---------------------------------------------------------------------------------------- Our Social Media: Facebook: https://www.facebook.com/brightside/ Instagram: https://www.instagram.com/brightgram/ SMART Youtube: https://goo.gl/JTfP6L 5-Minute Crafts Youtube: https://www.goo.gl/8JVmuC Have you ever seen a talking slime? Here he is – Slick Slime Sam: https://goo.gl/zarVZo ---------------------------------------------------------------------------------------- For more videos and articles visit: http://www.brightside.me/

Beetroot Chutney - Turban Tadka

The very entertaining Chef Harpal Singh Sokhi teaches the viewers the true art of Punjabi cooking. He loves to cook true desi style where all that matters is the true taste of these Punjabi classics!

Beetroot Chutney- Beetroots are high in iron, immune-boosting vitamin C, fiber and essential minerals. Beetroot chutney is an easy way to include beets in our diet.

BEETROOT CHUTNEY

Ingredients

3 medium beetroots, peeled
1 medium onion
1 medium red apple
1 cup orange juice
Salt to taste
500 gms sugar
1 tsp cumin powder
1 cup malt vinegar

Method

1. Chop onion.
2. Heat a non-stick pan, add onion. Quarter apple, core, slice roughly and add to the pan. Add orange juice and mix.
3. Roughly slice beetroots and add to the pan. Add salt, sugar and cumin power and mix well.
4. Add malt vinegar, cover and cook for 1 hour or till the mixture gets the jam consistency.
5. Put into sterilized jar while it is still hot and put the cover on.
6. Serve as required.

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