Taste is what that makes a person craving for a specific Recipe. There are numerous celebrated chefs out there, but some are getting the special place at the heart of foodies, due to sole reason of taste. Are you one of the great lover of tastes, always seeks some delectable dishes that can make your day? Then your wait is over. Here I am going to describe the yummilicious recipes by the chefs of supreme fame. Have a read through of 6 Best recipes of Sanjeev Kapoor and Vikas Khanna. With time and experience you not only can imbibe the masterchef like qualities in your cooking but can enhance skills as well.
Sanjeev Kapoor, we all know is one of the best chefs around the world. But connected with his native unique and rich Indian Food Culture, he is famous for some of his Indian, continental and fusion cooking recipes as well. And who can deny the exotic flavors coming out of delicious Vikas Khanna recipes. Both are the exclusive preferences of all food fanatics whenever it comes to taste the best food whether Indian or continentals.
Let’s have a read of the best recipes by these ultimate chefs and get ready to start with the path for being a master chef.
Recipes of Vikas khanna and Sanjeev Kapoor
Pepper Paneer (cottage cheese) South Indian style by Sanjeev Kapoor
- Paneer (cottage cheese) cut into equal sized pieces
- Cloves 2
- Cinnamon 1-inch stick
- Star anise ½
- Lemon juice 1 tablespoon
- Salt to taste
- coriander sprig for garnishing
- Ginger paste 2 teaspoons
- Black peppercorns 10-15
- Fennel seeds (saunf) 1 teaspoon
- Curry leaves 10-12
- Red chilli powder 1 teaspoon
- Turmeric powder ½ teaspoon
- Coriander seeds 1 teaspoon
- Cumin seeds ½ teaspoon
- Green cardamoms 3
- Tomatoes chopped 3 medium Oil 3 tablespoons
- Dried red chillies 6-8
- Scraped coconut ½ cup
Heat one tablespoon oil in a non-stick pan, then sauté red chillies, coconut, black peppercorns, coriander seeds, cumin seeds, cardamoms, cloves, cinnamon, star anise and fennel seeds till fragrant. Let it cool first and then grind it to a fine paste. Add water as required.
Heat the left oil in the same pan. Adding curry leaves and the ground paste and fry for 1-2 minutes. Add ginger paste again cook fry for a minute. Add tomatoes, turmeric powder, chilli powder, and cottage cheese, then mix well. Cook for 5 minutes.
Add 2 cups water, lemon juice, and salt. Cover and cook for 2 minutes.
Garnish with coriander leaves. It will taste mouthwatering with boiled rice or parantha. Learn some food decoration tips to present your recipe better.
Gobhi Manchurian- Indochinese by Sanjeev Kapoor
- Cauliflower- medium sized florets,
- Spring Onions- 3 cut into halve bulbs
- Ginger- chopped 2 tbsp
- Garlic- chopped 2 tbsp
- Tomato ketchup- 2 tbsp
- Vinegar- 2 tbsp
- Dark soy sauce-2 tbsp
- Red chilli sauce-2 tbsp
- Ginger-garlic paste- 2 tbsp
- Corn flour – ½ cup
- Oil – one cup for deep frying
- Refined flour (maida) – ½ cup
- Salt to taste
Put cauliflower florets in a bowl. Add refined flour, 1 Tbsp dark soy sauce, ginger-garlic paste, ½ of the corn flour, salt along with red chilli sauce to. Mix well and make sure all the florets gets well coated. If require add water. Then deep fry each floret until golden brown. Drain out and place on tissue paper to avoid the excess of oil.
Heat 2 tbsps oil in a non-stick pan. Add the halves onion bulbs, and saute on high heat. Then add ginger and garlic chopped to it and saute for a minute. Pour 1 tbsp dark soy sauce, tomato ketchup, to the pan and mix well. Add chopped green chillies as well, as this recipe is quite spicy.
Now add 1 cup of water and bring it boil. Mix half of the corn flour in a cup of water then add to the pan. Allow this sauce to thicken with boiling. Pour 2 tbsp of vinegar and mix well with the sauce.
Add fried florets into the prepared sauce and mix well. Transfer the dish in a serving bowl and serve after garnishing with spring onion greens.
Besan ki Burfi- Pure Indian desert recipe by Sanjeev Kapoor
- Gram flour (besan) 5 cups
- Green cardamom powder- 1 teaspoon
- Almonds sliced 30g
- Powdered sugar 2 ½ cups
- Pistachios sliced 30 gm
- Pure ghee 3 cup
Heat the ghee in a non-stick pan. Pour gram flour and fry it on low heat while stirring continuously. Saute until it starts changing color and turns fragrant.
Add the cardamom powder and pistachio and almond, and mix. After removing from heat set it aside to cool. Add the powdered sugar and mix well.
Grease an aluminum shallow tray with the ghee. Pour that mixture into the tray and spread it evenly using a spatula. Let it cool and cut into any shape you like, square or diamonds. Store in an airtight container to keep it fresh for long.
This is really a healthy food for growing kids. Having good food habit is really important.
Spicy Eggplants with pomegranate- by MasterChef Vikas Khanna
- Curry leaves-4
- Oil- 3 tbsp
- Mustard seeds- 2 teaspoon
- Red chilly- 1
- Finely chopped onion- 2 tbsp
- Garlic minced- 1 tbsp
- Powdered peanuts- ½ cup
- Coconut milk- 1 cup
- Eggplants(Baigan in Hindi) 10 pieces, scored and fried
- Pomegranate concentrated syrup
- Fresh pomegranate seeds- ¼ cup
- Salt to taste
Heat the mentioned oil in a skillet. Add red chile, mustard seeds, curry leaves, and sauté stirring until it gets fragrant. Pour the chopped onion, garlic and cook until it turns brown, 2 to 3 minutes. Add the ground peanuts and cook. Make sure you stir it continuously until darker in color very fragrant.
Add the eggplants, coconut milk, and pomegranate concentrated syrup with, salt to taste. Cook, until all the flavors are well combined and well blended.
Garnish with pomegranate seed and serve hot with parantha (Indian shallow fried bread consumed mostly in breakfasts).
South Indian Style Paysam- by Vikas Khanna
- Medium grain basmati rice- cup
- Raisins- 3 tbsp
- Cashew- 2 tbsp
- Ghee- 2 cups
- Jaggery- 1 ½ cup
- Water – 3 cups
Boil finely washed rice with water on high flame in a pot. Reduce heat and cook on simmer. Add jaggery or brown sugar and ghee. Cook the mixture stirring continuously until mixture thickens. Check for the thick custard like consistency, about 10 minutes.
Garnish with raisins and cashews. Tastes delicious hot as well as cold.
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