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COOKING WITH SANJEEV KAPOOR

SANJEEV KAPOOR’S SIMPLE AND HEALTHY “DESI HAI TO SAB SAHI” RECIPE SERIES

Separated by Distance…United by Food.  

Like most of us, Chef Sanjeev Kapoor is staying at home.  He believes it is important during this difficult time to have balance and take care of both your physical and mental health. Healthy and “comfort” food playing an important role in achieving this balance.

From his home in Mumbai, Chef Kapoor has developed a series of simple and healthy recipes with ingredients you have at home.  In this recipe series, Sanjeev uses quality ingredients like Desi Natural Dahi to create delicious, authentic tastes.  Although we are separated by distance, we are still united by food.  We hope you enjoy!

DAHI KI SABZI

Prep Time: 5 minutes
Cook Time: 5-10 minutes
Serves: 4

INGREDIENTS

  • 400 gms Desi Natural Dahi
  • 1 cup salted boondi (deep-fried small gram flour dumplings)
  • 2 tbsps oil
  • 1 tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 medium red onion, chopped
  • 2 spring onion bulbs, chopped with a little bit of stem
  • ½ tsp turmeric powder
  • 1 green chilli, chopped
  • Salt to taste
  • 2 tsps chopped fresh cilantro (coriander leaves)
  • 1 fresh cilantro (coriander leaves) sprig, for garnish

METHOD

  1. Heat a deep non-stick pan.
  2. Take salted boondi in a bowl, add Desi Natural Dahi and mix well.
  3. Add oil in the hot pan and let it heat. Once small bubbles appear at the bottom of the pan, add mustard seeds and cumin seeds and saute till the seeds crackle or for 10-20 seconds.
  4. Add red onion, mix and sauté for 1 minute or till the onion turns translucent.
  5. Add spring onion, mix and saute for 1 minute.
  6. Add turmeric powder and green chilli, mix and sauté for 1 minute.
  7. Reduce heat and add salted boondi-Desi Natural Dahi mixture. Add salt to taste, mix and cook for 1-2 minutes.
  8. Add chopped cilantro (coriander leaves) and mix. Take the pan off the heat.
  9. Transfer the mixture into a serving plate, garnish with cilantro (coriander leaves) sprig and serve.

CURD RICE

Prep Time: 2-2.5 hours
Cook Time: 0-5 minutes
Serves: 4

INGREDIENTS

  • 1½ cups short grain rice, washed well, soaked, boiled till slightly overdone and cooled
  • 1½ cups Desi Natural Dahi
  • Salt to taste
  • 2 green chillies, slit
  • 1 cup milk
  • Tempering
  • 1 tbsp vegetable oil
  • 1 tsp mustard seeds
  • ½ tsp asafoetida (hing)
  • 1 tbsp dhuli urad dal (split skinless black gram)
  • ½ tbsp crushed ginger
  • 2-3 dried red chillies
  • 12-15 curry leaves

METHOD

  1. Take the overdone rice in a large bowl, add Desi Natural Dahi and salt to taste and mix. Gently mash with the back of the spoon while mixing or you could mix with your hands as well.
  2. Add green chillies and milk and mix well.
  3. For the tempering, heat a pan, add vegetable oil and heat. Add mustard seeds and asafoetida and sauté till the seeds splutter.
  4. Add dhuli urad dal (split skinless black gram), ginger and dried red chillies and sauté for 1 minute.
  5. Switch off heat and add curry leaves, mix and allow the tempering to cool.
  6. Pour the cooled tempering over the curd rice and mix well.
  7. Transfer into a serving bowl, chill and serve.
    Chef’s tip: You may let the mixture cool in the refrigerator first then add the tempering or you may add the tempering first and then allow the mixture to cool in the refrigerator. Curd rice tastes the best when served chilled.

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