Khana Khazana Sanjeev Kapoor Recipes

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 …

1. Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain.
2. Pressure cook sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three whistles in a pressure cooker. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft.
3. Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden.
4. 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.

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Pinni Sanjeev Kapoor

WebOct 27, 2016 · Method. Soak urad dal for about one hour minimum. Drain and grind finely, if possible without adding water or with very little water. Heat ghee in a deep pan. Add …

1. Soak urad dal for about one hour minimum. Drain and grind finely, if possible without adding water or with very little water.
2. Heat ghee in a deep pan. Add semolina, gram flour, wheat flour and sauté for five minutes. Add dal paste and continue to sauté on low heat for about half an hour.
3. Meanwhile make a syrup of sugar with half a cup of water till it reaches a one string consistency. Roast almond slivers and keep aside.
4. Add khoya to urad dal mixture and roast for five minutes. Add green cardamom powder and mix. Add sugar syrup and mix and cook for some more time till it becomes a little dry.

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