Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. Ingredients: 4 cups All purpose flour 2 teaspoons Carom seeds ½ teaspoon Red Chilli flakes To taste Salt ¼ cup Clarified Butter Method: 1. In a mixing bowl, combine the flour, carom seeds, chilli flakes and salt with 2 tablespoons of clarified butter. Mix very well and knead in enough water to make a soft pliable dough. Cover with a moist muslin and keep aside for 10 minutes. 2. After 10 minutes, divide the dough in half. Roll out each half into a thick roti of about 12 to 14 inch diameter. 3. Beginning from the centre and moving outwards, pinch the surface of the roti to make a design on the roti. Repeat for the second roti. 4. Heat a griddle over low flame, place the roti design side up and cook over gentle heat. Drizzle a tablespoon of clarified butter along the edges and brush the surface with a tablespoon of clarified butter. When one side is cooked golden, carefully turn the roti over and cook on the other side. Repeat for other roti. 5. Serve hot with pickle. Here are some more easy recipes that you can try out at home, with Masterchef Vikas Khanna: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela Sultani Dal Stuffed Bhindi in Tomato Sauce Pan-fried Tomatoes Nagpur Saoji Mutton Ramzan Special Sheermal Bhavnagari Chillies Lawrence Garden Paneer Pakoda Baingan Kachri
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. More from Yahoo Brings Vikas@Home
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela Sultani Dal Stuffed Bhindi in Tomato Sauce Pan-fried Tomatoes Nagpur Saoji Mutton Ramzan Special Sheermal Bhavnagari Chillies Lawrence Garden Paneer Pakoda Baingan Kachri
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. MUTTON DUM BIRYANI INGREDIENTS For Caramelized onion 2 tablespoons vegetable oil or clarified butter 2 onions, thinly sliced 2 green chilies, finely chopped For Mutton marinade 400 gm boneless mutton, cut into large chunks 2 tablespoons yoghurt 1 tablespoon ginger-garlic paste Salt to taste 1 green chili finely chopped For Mutton mixture 2 bay leaves 1 inch stick of cinnamon 3 – 4 cloves 1 tablespoon ginger-garlic paste Salt to taste ½ cup yoghurt, lightly whisked 1 tablespoon fennel seeds, coarsely crushed 1 teaspoon rose water For Rice 1 tablespoon oil 2 cups Basmati rice, soaked for 15 minutes & drained Salt to taste 1 teaspoon saffron strands, soaked in 2 tablespoons warm water Miscellaneous Earthenware Cooking vessel Semi-firm dough made of whole wheat flour METHOD • For caramelized onion, heat oil in a frying pan over medium heat, add onions and toss. Add green chili and sauté till onions turn golden. Remove from flame and keep aside. Reserve 2 tablespoons of caramelized onions in a small bowl for garnish. • In a large mixing bowl, combine all ingredients required for marinade and mix well. Cover and keep aside for 2 to 3 hours. • When mutton is marinated, return pan of caramelized onion to a medium flame. Add marinated mutton with bay leaves, cinnamon, cloves, ginger-garlic paste and salt and sauté for 2 to 3 minutes. Reduce flame and mix in yoghurt with fennel and rose water. Mix well, cover and cook till mutton is ¾ done. • For rice, heat oil in an earthenware vessel on low flame. Add rice and sauté for a minute. Mix in salt and 1 cup water and cook, stirring occasionally till rice is half done and moisture has dried. • Remove half the cooked rice into a bowl. Spread the rice in the vessel in an even layer and top with cooked mutton (with any pan juices). Spread the mutton over rice and cover with a layer of remaining rice. Add 2 cups water and sprinkle over with saffron water. • Shape dough into a long roll and place along the edge of the vessel containing layered biryani. Place lid on the vessel and press firmly to seal into the dough. Cook on low flame for 15 to 20 minutes or till rice and mutton are cooked. (The dough sealing the vessel will also have cooked and solidified to a crust.) • To serve, break open dough seal, garnish with reserved caramelised onions and serve hot. Here are some more simple recipes you can try out at home: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela Sultani Dal Stuffed Bhindi in Tomato Sauce Pan-fried Tomatoes Nagpur Saoji Mutton Ramzan Special Sheermal Bhavnagari Chillies Lawrence Garden Paneer Pakoda Baingan Kachri
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. CURRY LEAF POWDER CHUTNEY INGREDIENTS 2 tablespoons mustard oil 1 teaspoon cumin seeds 1 teaspoon mustard seeds 1 one-inch piece ginger, peeled & grated ¼ cup white sesame seeds 1 cup fresh curry leaves 2 dried red chillies Salt to taste 1 small lemon-sized ball of tamarind 1 teaspoon sugar METHOD • Heat oil in a pan over medium heat and add cumin seeds, mustard seeds, ginger and sesame seeds. • When spices crackle, add curry leaves, red chillies and salt. Mix well and sauté for 2 minutes. • Add tamarind and sugar and sauté for another minute, till curry leaves become dark and crisp. Cool the mixture to room temperature and transfer to a spice grinder jar. • Grind mixture to a fine powder and store in a clean dry glass jar. • Serve with roti or as a spread on breads. Note: This chutney can be stored for upto 10 days. Here are some more easy recipes you can try out at home with Masterchef Vikas Khanna: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela Sultani Dal Stuffed Bhindi in Tomato Sauce Pan-fried Tomatoes Nagpur Saoji Mutton Ramzan Special Sheermal Bhavnagari Chillies Lawrence Garden Paneer Pakoda Baingan Kachri
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. More from Yahoo Brings Vikas@Home
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. More simple recipes from Masterchef Vikas Khanna's kitchen at home: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela Sultani Dal Stuffed Bhindi in Tomato Sauce Pan-fried Tomatoes
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. BHAVNAGARI CHILLIES IN COCONUT SAUCE INGREDIENTS 2 tablespoons vegetable oil 3 cloves garlic, finely chopped 8 green bhavnagari chillies, cut into large dices 1 teaspoon coriander powder 1 teaspoon cumin powder ½ teaspoon chilli powder ½ teaspoon garam masala Salt to taste ½ cup coconut milk Juice of 1 lemon METHOD 1. In a frying pan, heat oil over medium flame and add garlic. When the garlic turns golden, add in the bhavnagari chillies and sauté for a minute. 2. Add coriander powder, cumin powder, chilli powder, garam masala and salt. Mix well and sauté for 2 to 3 minutes, till chillies soften slightly. 3. Gradually pour in the coconut milk and bring the sauce to a boil stirring continuously. 4. Remove from heat and squeeze in lemon juice. 5. Serve hot with plain steamed basmati rice. More simple recipes from Masterchef Vikas Khanna: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela Sultani Dal Stuffed Bhindi in Tomato Sauce Pan-fried Tomatoes
LAWRENCE GARDEN PANEER PAKORA INGREDIENTS 1 cup gram flour (besan) 1 heaped teaspoon carom seeds 1 teaspoon cumin powder 1 teaspoon red chilli powder 1 teaspoon coriander powder Salt to taste 500 gm cottage cheese cut into 1/3 inch thick slices 2 large tomatoes, finely sliced Oil for deep frying 2 cups breadcrumbs 3 teaspoons chaat masala METHOD: • In a mixing bowl, combine gram flour with carom seeds, cumin seeds, chilli powder, coriander powder and salt. Whisk in just enough water to make a thick smooth batter. • Place a tomato slice on a slice of cottage cheese and trim cottage cheese to a size just larger than tomato circle. • Heat oil in a kadhai (or wok) over medium heat. Spread breadcrumbs evenly in a quarter plate. • To make fritters, dip cottage cheese in batter, shake off excess and stick a tomato slice on the cheese. Roll the cheese and tomato in breadcrumbs and carefully slide into hot oil. Deep fry till golden and crisp. Remove and drain on absorbent paper. Repeat with remaining cottage cheese and tomato. • Sprinkle chaat masala over hot fritters and serve immediately with any chutney of you choice. Note: The cottage cheese trimmings can also be dipped in batter and deep-fried till golden and crisp to make cottage cheese fritters. Here are more simple recipes from Masterchef Vikas Khanna: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela Sultani Dal Stuffed Bhindi in Tomato Sauce Pan-fried Tomatoes
Eggplant Kaachri Ingredients: 2 thin long Eggplants (baingan), cut into 1/3rd of an inch thick slices to taste Salt 1 ¼ teaspoon Red chilli powder 1 cup Wholewheat flour (atta) 1 teaspoon Ground cumin 1 teaspoon Carom seeds ½ teaspoon Turmeric powder 1 tablespoon Chickpea flour 2 tablespoons Vegetable oil (or as required for shallow frying) Method: • Sprinkle salt and chilli powder on the eggplant slices and mix well to evenly coat each slice. Keep aside to marinate for five minutes. • In a mixing bowl, combine the wheat flour, cumin, carom seeds, turmeric, salt and chickpea flour. Mix well. • Dredge the seasoned eggplant slices in the flour mixture, making sure each slice is properly coated. • Heat oil in a griddle or frying pan on medium flame. Arrange the eggplant slices in a single layer on the hot griddle and drizzle oil on top as well. Cook for 2 to 3 minutes or till slices are golden. Turn over, drizzle lightly with oil and cook till eggplant is just done. • Serve hot. More videos from Masterchef Vikas Khanna: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela Sultani Dal Stuffed Bhindi in Tomato Sauce Pan-fried Tomatoes
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. More from Masterchef Vikas Khanna: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela Sultani Dal
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. INGREDIENTS For Sauce 2 tablespoons vegetable oil 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 tomato, deseeded & finely chopped 1 teaspoon garam masala powder 2 tablespoons white sesame seeds Salt to taste ¾ cup yoghurt, whisked For Okra 1 tablespoon coriander powder 2 inch piece of ginger, finely chopped 4 cloves garlic, finely chopped 1 teaspoon chilli powder 2 teaspoons cumin powder 1 tablespoon fennel seeds, coarsely crushed Juice of 1 lemon Salt to taste 3 tablespoons vegetable oil 200 gm okra, tips cut off and slit lengthwise METHOD • For sauce, heat oil in a pan over medium heat and add cumin seeds. When cumin crackles, add turmeric and tomato and sauté for a minute. • Add garam masala powder and sesame seeds and cook for 2 minutes. Stir in about ¼ cup water and salt, reduce heat and simmer the mixture till it thickens. • Meanwhile, in a mixing bowl combine coriander powder, ginger, garlic, chilli powder, cumin powder, crushed fennel, lemon juice, salt and 1 tablespoon oil, and mix well. • Using a spoon, stuff the spice mixture into slit okra and keep aside. • Heat remaining oil in a fresh frying pan over medium flame and arrange the stuffed okra in an even layer on it. Reduce the heat to low, cover and cook for 3 to 4 minutes. • When tomato mixture is thick and almost dry, reduce heat to low and stir in whisked yoghurt. Cook, stirring constantly for a minute, then add sauce to okra. Cover and cook fro 2 to 3 minutes till flavours merge. • Serve hot with any bread of your choice. Here are more simple recipes from Masterchef Vikas Khanna: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela Sultani Dal
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. MONK’S POTATOES INGREDIENTS 2 tablespoons sesame oil 6 to 8 cloves garlic, peeled & thinly sliced 2 dried red chillies 3 tablespoons sesame seeds 2 potatoes, diced with peel Salt to taste Juice of ½ lemon Sprig of cilantro METHOD • Heat oil in a pan on medium heat. Add garlic, red chillies and sesame seeds and sauté till garlic turns dark brown and is slightly burnt. • Toss in potatoes with salt and sauté for 2 to 3 minutes. Now add 1 cup of water and bring the mixture to a boil. Reduce heat to low and cook till potatoes are soft and cooked through. • Add the lemon juice and mix well. • Garnish with cilantro and serve hot with bread. Note: Make sure not to burn the garlic too much or it could turn bitter. More from Yahoo brings Vikas@Home: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. More videos from Masterchef Vikas Khanna: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. More simple recipes from Masterchef Vikas Khanna: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. INGREDIENTS 1 cup all-purpose flour (maida) 1 teaspoon baking powder ½ teaspoon baking soda 100 ml condensed milk 100 gm butter 1 teaspoon cardamom powder Zest of 1 lemon Juice of ½ lemon ½ cup milk Miscellaneous 6 muffin moulds, greased & dusted METHOD • Preheat oven to 150C/300F. Grease and dust muffin moulds. • In a mixing bowl, sift maida, baking powder and baking soda. Keep aside. • In a fresh large mixing bowl, combine condensed milk and butter. Whisk briskly till mixture is smooth and light in consistency. • Add cardamom powder, lemon zest and lemon juice. Mix well. • Gradually mix in dry ingredients in small batches alternating with milk to make a smooth batter. • Pour the batter into prepared muffin moulds till half filled and bake in preheated oven for 15 to 20 minutes or till toothpick inserted in the centre comes clean and surface of muffins is golden. • When done, remove from oven, demould and keep on a cooling rack to cool. Take a look at other simple recipes from Masterchef Vikas Khanna: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela Sultani Dal Stuffed Bhindi in Tomato Sauce Pan-fried Tomatoes
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. Ingredients: 1 cup split pigeon pea lentils, washed and soaked for 30 minutes 1 teaspoon red chilli powder Salt to taste ½ cup yogurt ½ cup cream ½ cup whole milk 4 fresh betelnut leaves 2 tablespoons vegetable oil, plus a few drops for smoking coal 6 to 8 cloves 4 green cardamom pods A pinch saffron 1 green chilli, finely chopped 5 to 6 cloves garlic, finely sliced 1 teaspoon cumin seeds a few sprigs fresh mint Miscellaneous A few pieces of charcoal Method: • Transfer soaked pigeon peas (with soaking water) to a medium saucepan and bring to a boil over medium flame. Add 1 cup water, chilli powder and salt and bring to a boil again. When mixture begins to boil, reduce the flame to low and cook the lentils till mushy, stirring occasionally and skimming off any scum that rises to the surface. • Meanwhile, combine yogurt with cream and milk in a mixing bowl and whisk till smooth. Keep aside. • When lentils are cooked, transfer to a strainer placed over a bowl and rub mixture through the sieve. Alternatively, transfer to a blender or processor and blend till smooth. • Place the charcoal on a wire rack and place over a high flame till red hot. • Transfer the strained (or blended) lentils to a clean saucepan and place betel leaves on the surface. • Drizzle the hot coal with a few drops of oil and as it smokes, place the smoking coal on the betel leaves using tongs. Cover the saucepan tightly and keep aside for 8 to 10 minutes. Using tongs, gently remove charcoal and carefully lift the betel leaves and discard. Place pan over medium flame. • Combine cloves with cardamom pods in a mortar pestle and crush coarsely. Add to the lentils. • Add saffron with yogurt-cream-milk mixture and whisk well. • Add green chilli and bring the mixture to a gentle simmer. • Heat oil in a small frying pan over medium heat. Add garlic and cumin and when garlic is fragrant, pour the mixture into the simmering lentils. Cover and remove from flame. • Mix gently and serve hot garnished with mint sprigs. More from Yahoo Brings Vikas@Home
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. INGREDIENTS ½ cup sago pearls, soaked ½ litre whole milk A pinch saffron strands ½ teaspoon cardamom powder 3 tablespoons sugar 5 almonds, blanched 5 pistachios, shelled & blanched METHOD 1. In a small saucepan, combine milk with saffron and cardamom and place over low heat. 2. Add sago pearls, and stir well. Bring the mixture to a boil on high heat, stirring occasionally till sago pearls swell up and soften.. 3. Mix in the sugar and stir till sugar dissolves and the milk thickens. 4. Mix in the almonds and pistachios. Serve hot or chilled. (NOTE: To soak sago, transfer sago pearls to a strainer and rinse with warm water. Allow sago to drain well and transfer to a bowl. Sprinkle over with 2 teaspoons warm water, fluff with a fork, cover and keep aside for 5 hours. Fluff well with a fork just before using.) More from Yahoo Brings Vikas@Home: - Meethi Aam ki Chutney - Sevai Upma - Potato Samosa - Rasam
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. INGREDIENTS ¾ cup split pigeon peas (arhar dal) Salt to taste 2 tablespoons vegetable oil (and as required for tempering) 2 teaspoons mustard seeds 3 Madras chillies 12 fresh curry leaves 3 tomatoes, finely chopped 1 teaspoon turmeric powder 2 tablespoons tamarind pulp 3 teaspoons rasam powder METHOD • In a saucepan, combine the split pigeon peas with 2 ½ cups of water and bring to a boil on medium heat. Add salt and stir well. Once the lentils are properly cooked, reduce the heat to low and keep simmering. • Meanwhile, in another pan, heat oil and add mustard seeds, Madras chillies and curry leaves. As spices crackle, add the tomatoes and sauté for a minute. • Add turmeric and tamarind pulp, mix well and sauté for 2 minutes. Now add the rasam powder and sauté for another minute. • Combine the boiled lentils with the tamarind-spice infusion and mix thoroughly till well combined. Add water if required to make a thin broth and bring to a boil. • Serve hot with plain steamed rice. Check out more Vikas at Home videos here: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela Sultani Dal Stuffed Bhindi in Tomato Sauce Pan-fried Tomatoes
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. INGREDIENTS For the pastry 1 ½ cups all purpose flour (maida) 1 teaspoon carom seeds (ajwain) Salt to taste 3 tablespoons clarified butter (ghee) Vegetable oil for deep-frying For the stuffing 2 tablespoons vegetable oil 1 teaspoon cumin seeds 6 to 8 cloves garlic, peeled and finely chopped 1 one--inch piece ginger, peeled and finely chopped 3 to 4 green chillies, finely chopped 5 potatoes, boiled, peeled and chopped 1 cup green peas, boiled 1 tablespoon raisins, soaked 1 teaspoon cumin powder 1 teaspoon coriander powder 1 ½ teaspoons garam masala powder 1 teaspoon dried mango (amchur) powder Salt to taste 2 tablespoons finely chopped fresh coriander METHOD • For the pastry, in a large mixing bowl, combine the flour, carom seeds, salt and clarified butter and crumble the mixture using your fingertips. Slowly add water and knead to make a firm but pliable dough. Cover with a moist cheesecloth and leave to rest for an hour. • For the stuffing, heat oil in a pan over medium flame. Add cumin seeds, garlic, ginger and chillies. As the cumin turns brown, add the potatoes, peas, raisins, cumin powder, coriander powder, garam masala, amchur powder and salt, and mix thoroughly. Cook for about 2 minutes till the mixture heats through. • Take the pan off the heat and add fresh coriander. Mix well and leave to cool. • Divide and shape the rested dough into small lime-sized balls. With a rolling pin, roll out each ball as thinly as possible to make a disc. With a knife, cut the disc in half, to form 2 semi-circles. • Shape each semi-circle with your fingers, into a conical pocket. Press along the fold to seal. Place a spoonful of stuffing in the pocket. Moisten the edges with a little water and gently press the ends together to seal the pocket and ensure that the stuffing does not come out while frying. • Heat enough oil in a wok or kadhai for deep-frying. Reduce heat to medium and carefully slide 2-3 samosas at a time into the oil. Fry till golden brown, turning carefully to cook evenly on all sides. Remove and drain on absorbent paper. • Alternatively, bake the samosas at 180C /350F in a preheated oven for about 15 minutes till golden and crisp. • Serve hot with mint and coriander chutney or date and tamarind chutney. More simple recipes from Masterchef Vikas Khanna at home: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela Sultani Dal Stuffed Bhindi in Tomato Sauce Pan-fried Tomatoes
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. INGREDIENTS 2 tablespoons vegetable oil 2 teaspoons mustard seeds 10 - 12 fresh curry leaves 1 teaspoon asafetida 1 small onion, thinly sliced 1 green chilli, finely chopped 1 teaspoon turmeric powder 200 gm vermicelli 1 teaspoon sugar Salt to taste METHOD • Heat oil in wok or kadhai over medium heat and add mustard seeds, curry leaves, asafetida, onion, chilli and turmeric. Give it a stir and sauté till onions soften. • Now add vermicelli, sauté for a minute and stir in 1 cup water. Cover and cook till vermicelli softens. • Add sugar and salt and mix well. Cook till sugar dissolves. • Serve warm. More wonderful recipes from Masterchef Vikas Khanna at home: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela Sultani Dal Stuffed Bhindi in Tomato Sauce Pan-fried Tomatoes
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. Ingredients: For shallow frying Oil 1 nos. (large) Onion (finely chopped) 8-10 Fresh Curry leaves (shredded) 2 nos. (medium) Tomatoes (finely chopped) 1 teaspoon Turmeric powder 1 teaspoon Coriander powder 1 tablespoon Sugar To taste Salt 400 gm Hung Yoghurt ½ cup Semolina Method: 1. Heat 1 tablespoon oil in a saucepan over medium flame, add onion and curry leaves. Saute till onion turns golden brown. 2. Mix in tomatoes, turmeric powder and coriander powder and cook till mashed. Add sugar and salt, and cook till sugar dissolves. Remove from flame and cool to room temperature. 3. Add the hung yoghurt to the sautéed mixture and mix gently but thoroughly. Divide the mixture into small portions and shape into patties. 4. Spread semolina in a plate and roll the shaped patties to evenly coat with semolina. 5. Heat oil in a frying pan over medium flame, add the patties to the pan and shallow fry till golden. Gently remove and drain on absorbent paper. Serve hot with spicy green cilantro mint chutney. More simple recipes from Masterchef Vikas Khanna at home: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela Sultani Dal Stuffed Bhindi in Tomato Sauce Pan-fried Tomatoes
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. INGREDIENTS 1 four-inch piece ginger, grated 3 green mangoes, grated with peel 2 dried red chillies ½ cup jaggery 2 teaspoons fennel seeds Salt to taste METHOD • In a hot pan, combine green mangoes and ginger and sauté for a minute. • Break red chillies and add to the pan with jaggery, fennel seeds and salt. Mix well. • Cook till jaggery dissolves and mangoes soften. • Serve with rotis or pappadams. Note: This chutney can be stored refrigerated for upto 2 weeks. More easy recipes from Masterchef Vikas Khanna: Meethi Aam ki Chutney Sevai Upma Potato Samosa Rasam Sultani Dal Dahi Ke Tikki Eggless Lemon Cardamom Muffins Crispy Karela Sultani Dal Stuffed Bhindi in Tomato Sauce Pan-fried Tomatoes