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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!

BEETROOT AND WALNUT RAITA

Prep Time: 1-2 hours
Cook Time: 5 minutes
Serves: 4

INGREDIENTS

  • 2 tbsps beetroot puree, (boil beetroot, or pressure cook it. Peel and blend into a fine puree with very little water if necessary)
  • 1½ cups Desi Natural Dahi
  • ½ tsp Himalayan pink salt 
  • ½ tsp cumin seed powder
  • ½ tsp red chilli powder
  • 8-10 walnuts, blanched in boiling water for 1 minute, drained and chopped
  • 2-3 whole walnut kernels for garnish

METHOD

  1. Take beetroot puree in a large bowl, add Himalayan pink salt, cumin seeds powder, red chilli powder and Desi Natural Dahi and mix well.
  2. Add most of the chopped walnuts and mix well. 
  3. Transfer the beetroot and walnut raita into a serving bowl and garnish with remaining chopped walnuts and whole walnuts. Chill it in the refrigerator before serving. 
  4. Serve cold.

KOLHAPURI VEG BIRYANI

Prep Time: 21-25 minutes
Cook Time: 31-40 minutes
Serves: 4

INGREDIENTS

  • 1 small (250 grams) cauliflower, cut into small florets
  • 10-12 (90 grams) French beans, strings removed and cut into 1 inch diagonal pieces
  • 1 medium (90 grams) carrot, peeled and cut into ½ inch cubes
  • ½ cup (75 grams) shelled green peas
  • 2 small (150 grams) potatoes, peeled and cut into ½ inch cubes
  • 1½ cups long grain Basmati rice, washed for 2-3 times, soaked in water for 20 minutes and drained 
  • 1 cup Desi Natural Dahi
  • Salt to taste
  • 2 tbsps Kolhapuri masala
  • 2 tbsps homemade desi ghee
  • 2 bay leaves
  • 5-6 green cardamoms
  • 1 black cardamom
  • 2 inch cinnamon stick, broken into small pieces 
  • 15-20 black peppercorns 
  • 2 medium (180 grams) red onions, peeled and thinly sliced 
  • 1 tbsp ginger-garlic paste
  • 2 medium (190 grams) tomatoes, finely chopped
  • ½ tsp turmeric powder
  • ¾ tsp red chilli powder
  • 150 grams paneer, cut into ½ inch cubes
  • A large pinch of saffron
  • 10-12 fresh mint leaves
  • Fresh mint sprig for garnish

METHOD

  1. witch the Nutripot/Instapot on and let it heat up.
  2. Take cauliflower in a large bowl, add French beans, carrot, green peas, potatoes, Desi Natural Dahi, salt and Kolhapuri masala and mix well. Set aside to marinate for ½ hour.
  3. Put homemade desi ghee in the Nutripot/Instapot and let it melt. Once small bubbles appear at the bottom of the pan, add bay leaves, green cardamoms, black cardamom, cinnamon stick and black peppercorns, mix and sauté till fragrant.
  4. Add sliced red onions, mix and sauté for 2-3 minutes or till onions turn a light golden brown. Add ginger-garlic paste and tomatoes, mix and sauté for 2-3 minutes.
  5. Add turmeric powder and red chilli powder, mix and sauté for 3-4 minutes.  
  6. Add the marinated vegetables, mix and sauté for 5-7 minutes. Add 2¼ cups water and mix well. 
  7. Add the soaked and drained long grain Basmati rice and mix. Add paneer, saffron and fresh mint leaves and mix gently.
  8. Cover the Nutripot/Instapot with a lid, press the ‘biryani’ option and let the mixture cook.
  9. Once the Kolhapuri biryani is done, transfer it into a serving bowl, garnish with fresh mint sprig and serve hot with a raita of your choice. 

Chef’s tip- If Kolhapuri masala is not available, use red chilli and more crushed garlic. You can also substitute tomatoes with tomato puree.

PANEER JHALFREZI

Prep Time: 11-15 minutes
Cook Time: 11-15 minutes
Serves: 4

INGREDIENTS

  • 400 grams Desi Natural Paneer
  • 1 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1-2 dried red chillies
  • 2 medium (180 grams) red onions, quartered and layers separated 
  • 1 green chilli
  • 2 medium (220 grams) green capsicums (green bell peppers), cut into 1 inch dices
  • 2 medium (190 grams) tomatoes, halved, seeded and cut into 1 inch dices
  • ½ tsp haldi (turmeric) powder
  • ½ tsp red chilli powder
  • 1 tsp garam masala powder
  • 1 inch ginger, peeled and cut into juliennes
  • Salt to taste
  • 1½ tsps lemon juice  
  • 2 tsps chopped fresh cilantro (coriander leaves) 

METHOD

  1. Heat a non-stick pan, add vegetable oil and when small bubbles appear at the bottom of the pan, add cumin seeds and sauté till their colour changes.  
  2. Break dried red chillies into two and add to the pan. Add onions, mix and sauté for 2 minutes.
  3. Diagonally slice green chilli and add and sauté for 1 minute.
  4. Add green capsicums (green bell peppers), and tomatoes, mix and sauté for 1-2 minutes.
  5. Cut the Desi Natural Paneer into ½ inch cubes.
  6. Add the haldi (turmeric) powder, red chilli powder, garam masala powder and mix well.
  7. Add ginger juliennes, paneer cubes and salt and mix gently. Cook for 2-3 minutes or till the paneer cubes get heated through. 
  8. Add lemon juice and fresh cilantro (coriander leaves) and mix gently. Take the pan off the heat.
  9. Transfer the paneer jhalfrezi into a serving bowl and serve hot. 

Chef’s tip: You can use vinegar instead of lemon juice.

BHAPA DOI

Prep Time: 1-1.5 hours
Cook Time: 21-25 minutes
Serves: 4

INGREDIENTS

  • 1 cup Desi Natural Dahi
  • 1 cup milk
  • 1 cup condensed milk
  • 2 tbsps pistachios, blanched and peeled
  • 2 tbsps almonds, blanched and peeled   

METHOD

  1. Take Desi Natural Dahi in a large bowl, add milk and condensed milk and whisk till smooth. Strain this mixture through a cheese cloth if there are any bubbles or lumps.
  2. Fill the mixture into small clay pots. 
  3. Heat 2-3 cups of water in a deep and wide non-stick pan. 
  4. Cover each pot with a piece of aluminium foil.
  5. Once the water is hot enough, place the clay pots in it, cover the pan with a lid. Once the water begins to boil, reduce heat and cook for 15-20 minutes on medium heat.
  6. Meanwhile, thinly slice the pistachios and almonds.
  7. Switch the heat off, gently remove the clay pots from the pan, remove the aluminium foil and allow the bhapa doi to cool slightly.
  8. Garnish with sliced pistachios and almonds and serve warm or keep them in the refrigerator for 1 hour and serve chilled.
  9. You can sprinkle some sugar on top and burn it with a blow torch to give it a crème brulee touch. Or top it with fresh fruit puree and serve.

Chef’s tip- If you want to cook these in the oven then put some water in the baking tray, place the clay pots on it. Put the tray in the oven preheated to 180°C and bake for 20-25 minutes.  Leave it for some time before taking it out and serving.

DAHI CHICKEN

Prep Time: 16-20 minutes
Cook Time: 26-30 minutes
Serves: 4

INGREDIENTS

  • 1 cup Desi Natural Dahi
  • 750 grams chicken, cut into small pieces on the bone
  • 2 tsps lemon juice
  • Salt to taste
  • 180 grams red onions, peeled
  • 2 tbsps oil
  • 1 tsp cumin seeds
  • 5-6 green cardamoms
  • 2-3 green chillies
  • ½ tsp turmeric powder
  • ½ tbsp coriander powder
  • ¼ tsp red chilli powder
  • 1½ tbsps ginger-garlic paste
  • ½ tsp kasuri methi (dried fenugreek leaves)
  • ¾ tsp garam masala powder
  • 2 tbsps chopped fresh cilantro (coriander leaves) 
  • Fresh cilantro (coriander) sprig for garnish  
  • Parantha or roti or steamed rice to serve

METHOD

  1. Take chicken pieces in a bowl, add lemon juice and sprinkle salt, mix and set aside for 10-15 minutes.
  2. Meanwhile, slice the onions.
  3. Heat oil in a deep non-stick pan, once small bubbles start to appear at the bottom of the pan, add cumin seeds and sauté till their colour changes. 
  4. Add green cardamoms and the sliced onions and sauté for 1-2 minutes. Break the green chillies and add and mix well.
  5. Add turmeric powder, coriander powder and red chilli powder and mix well.
  6. Add chicken pieces, mix well and sauté for 2-3 minutes on high heat. Add ginger-garlic paste, mix and sauté for 1 minute.
  7. Add ½ cup water, mix, cover with a lid and cook for 4-5 minutes.
  8. Remove the lid, add Desi Natural Dahi, kasuri methi (dried fenugreek leaves), garam masala powder and fresh cilantro (coriander) leaves and mix well.
  9. Cover the pan and cook for 10 minutes on medium-low heat. Take the pan off the heat. 
  10. Transfer the dahi chicken into a serving bowl, garnish with a cilantro (coriander) sprig and serve hot with parantha or roti or steamed rice.

PANEER CHILI FRY

Prep Time: 5-10 minutes
Cook Time: 15-20 minutes
Serves: 4

INGREDIENTS

  • 400 grams Desi Natural Paneer
  • 1-2 green chillies + for garnish
  • 2 medium (180 grams) onions
  • 1 medium (110 grams) green bell pepper (capsicum)
  • 2½ tbsps cornstarch
  • 1 tbsp wheat flour (maida) 
  • Salt to taste
  • 2 tsps green chilli sauce
  • 1 tsp soy sauce
  • ¼ cup water
  • ½ cup oil
  • 1½ tbsps freshly crushed garlic
  • 2 tsps dark soy sauce
  • 1½ tbsps tomato ketchup
  • ½ tsp vinegar 

METHOD

  1. Halve the onion and cut it horizontally into medium thick slices. Cut the green bell pepper into medium thick strips.
  2. Diagonally cut the green chillies into thin slices and cut the Desi Natural Paneer into 2 inch strips of medium thickness.
  3. To make the batter, take 1½ tbsps cornstarch in a wide shallow bowl. Add wheat flour (maida), salt to taste, 1 tsp green chilli sauce, 1 tsp soy sauce and ¼ cup water and whisk into a smooth batter.
  4. Heat oil in a shallow non-stick pan.
  5. Dip each paneer strip in the batter so that they are evenly coated with the batter.
  6. Once the oil is heated and small bubbles appear on the bottom of the pan, gently slide in the paneer strips and shallow-fry, turning sides, till golden brown on both sides. Gently drain them on an absorbent paper. Take the pan off the heat.
  7. To make a slurry, take the remaining cornstarch in a small bowl, add 2 tbsps water and mix till smooth.
  8. Put 2 tbsps of the oil remaining after shallow-frying the paneer strips, into another non-stick pan and heat.
  9. Once small bubbles appear at the bottom of the pan, add crushed garlic, mix and sauté for 2 minutes or till the raw smell of garlic disappears. Add sliced onions and sauté for 2 minutes.
  10. Add the dark soy sauce, remaining green chilli sauce, tomato ketchup and sliced green chillies, mix and sauté for 1 minute. Add sliced green bell pepper and toss well and sauté for 1 minute.
  11. Add the fried paneer strips and cornstarch slurry, mix and cook for 1-2 minutes. Add vinegar, toss and take the pan off the heat. 
  12. Transfer the paneer chilli fry into a serving bowl, garnish with green chilli slices and serve hot.  

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.

HYDERABADI BAINGAN KI SABZI

Prep Time: 5 minutes
Cook Time: 21-25 minutes
Serves: 4

INGREDIENTS

  • 500- 600 grams egpglant (baingan/aubergine)
  • ¼ cup oil
  • Salt to taste

Gravy

  • 1½ cups Desi Natural Dahi
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • Salt to taste
  • 2 tsps refined flour (maida)
  • 1 tsp panch phoran (mixture of mustard seeds, cumin seeds, fenugreek seeds, onion seeds/kalonji and fennel seeds/saunf)
  • 2 dried red chillies
  • ¼ tsp kasuri methi (dried fenugreek leaves)

To serve

  • Parantha or roti 

METHOD

  1. Heat oil in a shallow non-stick pan. 
  2. Meanwhile, cut and discard the stem of the baingan and further cut into 1 inch pieces.
  3. Once the oil is heated and small bubbles appear at the bottom of the pan, add the baingan pieces slowly and mix well. Sprinkle a little salt and sauté.
  4. Sprinkle salt to taste, mix and continue to sauté for 5-6 minutes.  
  5. Meanwhile, to make the gravy mixture, take Desi Natural Dahi in a large bowl. Add turmeric powder, red chilli powder and salt to taste and whisk till smooth.
  6. Add refined flour (maida) and whisk again. Add ½ cup water and mix well.
  7. When the baingan pieces turn a light golden, drain them on an absorbent paper.
  8. Reheat the oil remaining in the pan. Once small bubbles appear at the bottom of the pan, add panch phoran and cook till the seeds crackle.
  9. Break the dried red chillies in half and add. Add the gravy mixture, mix and cook, stirring, for 4-5 minutes.
  10. Add the sautéed baingan pieces, mix and continue to cook, stirring, for 6-8 minutes. 
  11. Crush the kasuri methi (dried fenugreek leaves) and add to the baingan mixture, mix and take the pan off the heat.
  12. Transfer into a serving bowl and serve hot with parantha or roti. 

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.

DAHI KE KEBAB

Prep Time: 6-8 hours
Cook Time: 6-10 minutes
Serves: 4

INGREDIENTS

  • 3 cups Desi Natural Dahi 
  • 2 tbsps finely chopped onion 
  • 1 tsp finely chopped green chillies
  • 1 tsp finely chopped ginger 
  • Salt to taste
  • ½ tsp garam masala powder
  • 2 tbsps chopped fresh cilantro (coriander leaves) 
  • A pinch of roasted and crushed dried fenugreek leaves (kasuri methi) 
  • ½ cup cornstarch + for rolling/coating
  • 3 tbsps oil + to grease
  • Fresh mint sprig for garnish
  • Green coriander-mint chutney to serve

METHOD

  1. Put Desi Natural Dahi in a piece of muslin cloth or cheese cloth, bring the edges together and hang it so that extra moisture drips away. This may take around 6-8 hours, so keep it in the refrigerator with a bowl underneath to collect the dripping water. 
  2. Transfer the hung Desi Natural Dahi into a large bowl (extra moisture which is collected in the bowl can be used to knead dough to make rotis), add onion, green chillies, ginger, salt to taste, garam masala powder, cilantro (coriander) leaves and dried fenugreek leaves (kasuri methi) powder and mix well. Add ¼ cup cornstarch and mix.
  3. To make the kebabs, lightly grease your palms with a little oil, take about 2 tbsps of the mixture and shape it into a ball. Gently press to flatten and shape into a kebab.  
  4. Spread some cornstarch on a plate. Roll the kebab in cornstarch and dust off extra. Make more kebabs in the same way with the remaining mixture. (You can make the kebabs in advance and keep them in the refrigerator. And when it is time to serve, take them out of the refrigerator and shallow-fry.)
  5. Heat 3 tbsps oil in a non-stick flat pan or tawa, once small bubbles appear at the bottom of the pan, place a few kebabs on the pan keeping sufficient distance between each so that they do not stick to each other.
  6. Reduce the heat to medium, and cook for 2 minutes or till the underside is golden.  
  7. Gently flip and cook the other side for 2 minutes or till golden. Drain them on an absorbent paper.

ANDHRA STYLE CURD RICE
Prep Time: 11-15 minutes
Cook Time: 16-20 minutes
Serves: 4

INGREDIENTS

  • Desi Natural Dahi – 2 cups
  • Rice – 1 cup
  • Milk – 1/4 cup
  • Oil – 1 tablespoon
  • Green Chili – 1
  • Split skinless black gram (dhuli urad dal) – 1/2 teaspoon
  • Mustard seeds – 1/2 teaspoon
  • Asafoetida – 1/4 teaspoon
  • Curry leaves – 10-15
  • Fresh pomegranate pearls – 2 tablespoons
  • Salt to taste

METHOD

  1. Heat oil in a non-stick pan.
  2. Place rice in a bowl, add milk and mix. Add Desi Natural Dahi and mix. Add salt and mix well.
  3. Chop green chilli and add to rice.
  4. Add black gram, mustard seeds, asafoetida and curry leaves to the pan and let the seeds splutter.
  5. Add the tempering to rice and mix.
  6. Chill in the refrigerator. Transfer into serving dish, sprinkle some pomegranate pearls and serve.
  7. Enjoy!

TANDOORI PANEER MOMOS
Prep Time: 26-30 minutes
Cook Time: 21-25 minutes
Serves: 4

INGREDIENTS

  • Desi Natural Paneer, cut into cubes – 150 grams
  • Refined flour (maida) dough – 250 grams
  • Melted butter for drizzle
  • Hung Desi Natural Dahi – 4 tablespoons
  • Red chili powder – 1 teaspoon
  • Dried fenugreek leaves (kasuri methi) powder – 1/2 teaspoon
  • Garam masala powder – 1 teaspoon
  • Salt to taste
  • Ginger-garlic paste – 1/2 tablespoon
  • Red chili paste – 2 tablespoons
  • Lemon juice – 1 tablespoon
  • Mustard oil – 1 tablespoon
  • Medium onion cut into cubes and layers separated – 1
  • Medium green capsicum cut into cubes – 1
  • Oil for greasing

METHOD

  1. Mix together hung Desi Natural Dahi, chili powder, dried fenugreek leaves powder, garam masala powder, salt, ginger-garlic paste, chili paste, lemon juice and mustard oil in a bowl.
  2. Add cottage cheese and mix well. Add onions and capsicum, mix well and set aside to marinate for 10-15 minutes.
  3. Preheat oven to 350˚ F. Line a baking tray with aluminum foil and grease with some oil.
  4. Place the cottage cheese mixture on lined tray, drizzle some melted butter on top, put the tray in the preheated oven and bake for 6-8 minutes.
  5. Chop baked cottage cheese, onion and capsicums.
  6. Roll out dough into large thin disc. Using a medium size cookie cutter, cut out discs from it.
  7. Place a spoonful of cottage cheese mixture in the centre of each disc, apply water on the edges and shape into momos.
  8. Heat sufficient water in a non-stick pan and place a cane basket in it. Line the basket with parchment paper, grease with some oil and place the stuffed momos on it. Cover and steam for 6-8 minutes.
  9. Serve hot with Schezwan chutney.
  10. Enjoy!

LASSI
Prep Time: 16-20 minutes
Cook Time: 0-5 minutes
Serves: 4

INGREDIENTS

  • Desi Natural Dahi 2 1/2 cups
  • Sugar 1/2 cup
  • Ice cubes as required
  • Milk optional 1/2 cup
  • Fresh cream as required
  • Enjoy!

METHOD

  1. Blend together Desi Natural Dahi and sugar for two minutes in a mixer/blender.
  2. Add ice cubes and blend for a minute more.
  3. If the mixture is too thick add a little milk and adjust consistency and blend once more.
  4. Pour into serving glasses from a height so as to form a foam.
  5. Top with malai and serve chilled.
  6. Enjoy!

PUNJABI CHICKEN CURRY
Prep Time: 11-15 minutes
Cook Time: 21-25 minutes
Serves: 4

INGREDIENTS

  • Skinned chicken, cut into 1 inch pieces on the bone – 750 grams
  • Ghee – 3 tablespoons
  • Oil – 2 tablespoons
  • Bay leaves – 2
  • Green cardamoms – 3-4
  • Black cardamom – 1
  • 1-inch cinnamon stick
  • Cloves – 3-4
  • Black peppercorns – 3-4
  • Chopped large onion – 3
  • Ginger paste – 1 tablespoon
  • Garlic paste – 2 tablespoons
  • Red chili powder – 2 teaspoons
  • Coriander powder – 1 tablespoon
  • Turmeric powder – 1/4 teaspoon
  • Chopped large tomatoes – 2
  • Whisked Desi Natural Dahi – 1 cup
  • Garam masala powder – 1 teaspoon
  • Fresh chopped coriander leaves – 2 tablespoons
  • Salt to taste

METHOD

  1. Heat the ghee and oil in a non-stick pan, add the bay leaves, both cardamoms, cinnamon, cloves, peppercorns and onions and sauté till the onions turn golden.
  2. Add the ginger paste, garlic paste, red chilli powder, coriander powder and turmeric powder and sauté for two minutes. Add the tomatoes and salt and sauté for three to four minutes.
  3. Add the chicken pieces and sauté on high heat for five minutes, or till lightly browned. Add the Desi Natural Dahi and sauté for five more minutes or till almost dry.
  4. Add two cups of water and mix well. When the mixture comes to a boil, cover and cook till the chicken is almost done.
  5. Sprinkle the garam masala powder, mix well and cook for two to three more minutes.
  6. Serve hot garnished with the coriander leaves.
  7. Enjoy!

KUNG PAO PANEER
Prep Time: 11-15 minutes
Cook Time: 16-20 minutes
Serves: 4

INGREDIENTS

  • Desi Natural Paneer, cut into 1 inch cubes – 250 grams
  • Cornflour – 1 tablespoon
  • Red chili powder – 1 teaspoon
  • Oil – 1 tablespoon to shallow fry
  • Chopped garlic – 1.5 teaspoons
  • Dried red chilies – 2
  • Medium onion, thinly sliced – 1
  • Three colored capsicums cut into triangles – 3/4 cup
  • Red chili sauce – 1 tablespoon
  • Salted peanuts – 1/4 cup
  • Soy sauce – 1/2 tablespoon
  • Cornflour slurry – 1 tablespoon
  • Spring onion greens, sliced – 1 tablespoon, for garnish
  • Black pepper powder to taste
  • Salt to taste

METHOD

  1. Put cottage cheese cubes in a bowl. Add cornflour, chilli powder, pepper powder and salt and mix well.
  2. Heat some oil in a non-stick pan. Add cottage cheese cubes and shallow-fry, turning sides, till golden brown on both sides. Drain on absorbent paper.
  3. Heat 1 tablespoon oil in another non-stick pan. Add garlic and sauté till lightly browned.
  4. Add red chillies and onion, mix and sauté till onion turns translucent. Add three coloured capsicums, mix and sauté for 1-2 minutes.
  5. Add chilli sauce and mix well. Add peanuts, soy sauce and cornflour slurry, mix well and cook for 2-3 minutes.
  6. Add spring onions and mix well. Add fried cottage cheese cubes and mix. Adjust salt, mix and cook for 1-2 minutes.
  7. Garnish with spring onion greens and serve hot.
  8. Enjoy!

DAHI PURI
Prep Time: 5 minutes
Cook Time: 5 minutes
Serves: 1

INGREDIENTS

  • 6 puris
  • 1/2 potato, boiled & peeled
  • Desi Natural Dahi – 1 cup
  • Sugar – 1 teaspoon
  • 1/2 onion, finely chopped
  • 1/2 tomato, finely chopped
  • Sev – 1/2 cup
  • Tamarind chutney – 5 teaspoons
  • Green chutney – 3 teaspoons
  • A pinch of Kashmiri chili powder
  • A pinch of chaat masala
  • Coriander leaves, finely chopped – 3 teaspoons
  • Salt to taste

METHOD

  1. Make a hole at the center of the puris with your thumb.
  2. Stuff a half teaspoon of boiled potatoes into each puri.
  3. Take a cup of Desi Natural Dahi and mix sugar into it.
  4. Add a generous amount of sweetened Desi Natural Dahi into each puri.
  5. Sprinkle a generous amount of sweet curd into each puri.
  6. Sprinkle generous amount of chopped onions.
  7. Sprinkle and spread chopped tomatoes on top.
  8. Top with generous amount of thin sev.
  9. Pour and spread tamarind chutney.
  10. Add green chutney onto each puri
  11. Top with a teaspoon of Desi Natural Dahi.
  12. Sprinkle chili powder, chaat masala and black salt or cooking salt.
  13. Garnish with coriander leaves and serve immediately.
  14. Enjoy!

STUFFED PANEER TIKKA
Prep Time: 41-50 minutes
Cook Time: 26-30 minutes
Serves: 4

INGREDIENTS

  • Desi Natural Paneer cut into 1 inch cubes – 250 grams
  • Golden apricots soaked in warm water, drained and finely chopped – 10-12
  • Oil – 1 tablespoon
  • Ginger, finely chopped – 1/2 teaspoon
  • Green chili, finely chopped – 1
  • Onion seeds (kalonji) – 1/2 teaspoon
  • Fennel seeds (saunf) – 1/2 teaspoon
  • Fenugreek seeds (methi dana) – 1/2 teaspoon
  • Red chili powder – 1/2 teaspoon
  • Hung Desi Natural Dahi – 1/4 cup
  • Processed cheese grated – 2 tablespoons
  • Fresh cream – 2 tablespoons
  • Ginger-garlic paste – 1/2 tablespoon
  • Nutmeg (jaiphal) powder – 1/4 teaspoon
  • Green cardamom powder – 1/4 teaspoon
  • Hot mustard oil – 1 tablespoon
  • Turmeric powder – 1/2 teaspoon
  • Dried fenugreek leaves (kasuri methi) powder – 1/2 teaspoon
  • Large green capsicum cut into 1 inch square pieces – 1
  • Salt to taste
  • Butter for greasing
  • Fresh mint leaves for garnish
  • Onion strips to serve
  • Lemon wedges to serve

METHOD

  1. Heat oil in a non-stick pan, Add ginger, green chillies, onion seeds, fennel seeds and fenugreek seeds and sauté for 15 seconds.
  2. Add apricots and mix. Add salt, mix and cook for 1-2 minutes.
  3. Add little water and mix well. Add chilli powder, mix and cook for a minute.
  4. Add ½ cup water, mix and cook till the apricots turn soft. Remove from heat and set aside to cool.
  5. Whisk together Desi Natural Dahi, cheese and cream in a bowl. Add ginger-garlic paste, nutmeg powder and cardamom powder.
  6. Mix together mustard oil and turmeric powder, add to the Desi Natural Dahi mixture and mix well. Add salt and mix again. Add fenugreek leaves powder and mix well.
  7. Preheat oven to 350˚ F. Line a baking tray with aluminium foil and grease with butter.
  8. Slit the cottage cheese cubes without cutting through and fill in some apricot mixture.
  9. Coat the stuffed cottage cheese cubes with the Desi Natural Dahi mixture.
  10. Insert a cottage cheese cube between two capsicum squares onto small skewers.
  11. Place the skewers on the lined tray, put the tray in the preheated oven and bake for 15-20 minutes.
  12. Garnish with mint leaves and serve hot with onion strips and lemon wedges.
  13. Enjoy!