Your Food Lab
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This recipe just takes 10 mins to prepare! 😍 Super quick, easy & delicious recipe - Lauki Ka Cheela ❤️ It’s a super healthy recipe which you can prepare for your next breakfast at home ✨ Check out the full recipe here - https://youtu.be/Y1To5j0OyEc?si=PS7MywTjh_ok0bLz
Prepare this delicious Vrat Ka Paratha - Rajgira Paratha for Mahashivratri ✨ It’s super easy & delicious! You only require basic ingredients to cook this! ❤️ I have also shared a Vrat special chutney in this video so do check it out & batao how was the recipe 🥰 Check it out here - https://youtu.be/GFxd-WgdNUY?si=AKcyfG0XYg-Fbhsp
No Oven Eggless Chocolate cake in a Pan under 30 minutes by Chef Sanjyot Keer #ValentinesDay 🥰 Ingredients: Milk 1 cup (lukewarm) Vinegar 2 tsp Butter 1/3 cup (melted) Vanilla Essence 1/2 tsp Refined Flour 1 cup Cocoa Powder 1/4 cup Powdered Sugar 1/2 cup Baking Powder 1 tsp Baking Soda 1/2 tsp Sugar 2 tbsp Boiling water 1/4 cup Chocolate Spred 1/2 cup or as required Strawberries Method: Add the lukewarms milk into the non-stick pan along with vinegar, give it a stir & let it rest for 2-3 minutes. Add butter, vanilla essence & mix well. Next, sieve in all the dry ingredients & mix well until a lump-free batter is formed. Clean the edges of the pan, cover it with a lid & cook over the lowest flame for 15 minutes. If the lid has a hole then seal it using a small piece of aluminium foil. Once cooked, switch off the flame & let the cake cool down completely. Meanwhile, add boiling water to the sugar & mix well to make sugar water, this will be used to moisten the cake further. The cake will come right off once cooled so flip it over onto a large plate or a cake stand. Brush all the sugar water onto the cake evenly. Further pour the chocolate & spread it evenly, you can also decorate it in swirls. Place the halved strawberries to decorate the cake, you can also decorate the cake as per your preference & liking. Your delicious & super easy chocolate cake is ready.
Chef Sanjyot Keer ❤️ In a Kadhai add: Oil 1 tbsp Mustard seeds 1 TSP Chana dal 1 tsp Urad Dal 1 TSP Stir and cook well on medium flame until the dal has slightly changed its color. Then add: Ginger 1 TSP (chopped) Green chilli 2 NOS. (Chopped) Cashew 2 TBSP (roughly chopped) Curry leaves 10-12 NOS. (Chopped) Hing 1/4 tsp Stir, cook for a minute & add: Jada Rava 1 CUP Stir & cook over medium low flame for 2-3 minutes then transfer it into a bowl & cool it down completely. Once the mixture cools down add: Curd Cup (whisked) Fresh coriander a handful (chopped) Salt to taste Water 1/3 cup Now whisk the batter really well and rest the batter for 10-15 minutes. You can add more water if the batter gets thick after resting, it should just be like idli batter. You might require 1/2 cup water in total. Lastly add: Baking Soda 1 TSP Now mix well, your batter is ready. Grease the idli moulds using ghee or oil Optionally place a half of fried cashew in each mould. Pour the batter upto 3/4th of each mould. Place the trays into the steamer & steam for 8-10 minutes. Your delicious & quick rava idlis are ready!
Eggless Chocolate Chip Cookies by Chef Sanjyot Keer ❤️ Ingredients: Unsalted Butter 1/2 Cup / 115 Grams (melted) Caster Sugar 1/2 Cup / 110 Grams Light Brown Sugar 1/2 Cup / 110 Grams Water 2 Tbsp / 30 ml Oil 1 Tsp / 5 ml Baking Powder 1 Tsp / 4 Grams Vanilla Essence 1 tsp / 5 ml Refined Flour 1 + 1/3 Cups / 190 Grams Corn Flour 1 tbsp / 8 grams Baking Soda 1/2 tsp / 3 grams Salt 1/2 tsp / 3 grams Dark Chocolate 3/4 - 1 cup / 150 grams Flakey Salt A Pinch (Optional) Method: Add the melted butter, caster sugar & light brown sugar into a large bowl & mix until everything combines. Further add the water, oil & baking powder in a separate bowl & whisk well, add this mixture into the butter & sugar along with vanilla essence, whisk well until everything comes together. This mixture is a substitute for egg, if you consume eggs then replace it with 1 whole egg. Once you wet mixture is ready, sieve in the refined flour, corn flour, baking soda & salt, mix well using a spatula until all the ingredients combine. After the cookie dough comes together, roughly chop & add in the dark chocolate chunks & mix well, I prefer using chocolate chunks instead of chocolate chips as they give a better result. Portion out the dough using a scooper (or using a spoon & your hands) into 60 gram cookie doughballs, you can adjust the size as per your preference. Once you have shaped all the cookie doughballs, cover them using a cling film & set them in the fridge for 45 minutes to an hour. Preheat the oven to 175C. Once the cookie doughballs have set, place them onto a butter paper lined baking tray, make sure to place them 2-3 inches apart as they will spread & bake them for 10-12 minutes. Remove the tray from the oven once the cookies have baked & sprinkle some flakey salt & let the cookies cool down for 8-10 minutes, do not move or lift them while they are still hot or else, they will collapse. Your delicious & perfect chocolate chip cookies are ready.
Nylon Khaman by Chef Sanjyot Keer ❤️ Ingredients: Water 1 cup Citric Acid 1 tsp Sugar 3 tosp Salt 1/2 tosp Groundnut Oil 1.5 tosp Gram Flour 2 cups Baking Soda 1/2 tsp Method: In a large bowl add water, citric acid, sugar, salt & groundnut oil, whisk until the sugar & citric acid dissolves. Next, sieve in the gram flour & whisk until you get a smoothly flowing batter, cover & let the batter rest for 10 minutes. While the batter is resting, set a steamer over high flame & keep it ready before you add the final ingredients of the batter, also grease the tray or plate you are going to be using to steam the khaman with oil, make sure it fits in the steamer. Once the batter has rested, add the baking soda along with a tablespoon of water & whisk well, the batter will puff up & rise, keep whisking for 2-3 minutes. Quickly transfer the batter into the greased tray & tap it gently. Place the tray into the steamer, cover & steam for 25 minutes or until a knife inserted comes out clean. Remove the tray from the steamer once the khaman is ready & let it cool down to room temperature. Meanwhile, set a pan over high flame to make the tempering, add in the oil & let it heat up. Further add mustard seeds, green chilli & all the remaining ingredients of the tempering & boil the tempering for 2-3 minutes, then switch off the flame & let the tempering cool down slightly. Once the khaman comes down to room temperature, demold it by flipping it onto a plate, run a knife through the sides once before flipping it & then cut it into squares. Pour the tempering over the khaman & garnish it with fresh coriander, grated coconut & serve it with some green chutney.