Top 20 Famous Recipes from Chef Sanjeev Kapoor

Sanjeev Kapoor is a famous chef of Indian cuisine. He has hosted a famous cookery show called “Khaana Khazana.” Below are the listed famous recipes:

1 Creamy Chicken Pasta

Ingredients:

Boneless chicken finely chopped- 50 grams
Macaroni pasta boiled- 100 grams
Garlic finely chopped- 2 teaspoons
Small onion finely chopped- 1
Refined flour (maida)- 2 tablespoons
Milk- 2 cups
Salt to taste
Oil- 2 tablespoons
Processed cheese grated- 1/2 cup
White pepper powder to taste
Black olives sliced- 8-10 pieces
Medium green capsicum diced- 1/2
Medium red capsicum diced- 1/2
Medium yellow capsicum diced- 1/2
Fresh cream- 1/2 cup
Fresh parsley finely chopped to garnish

Method:

Heat oil in a non-stick pan and add garlic and onion. Saute till onion softens.
Add refined flour and mix for two minutes.
Add one cup of milk, stir, and cook till the sauce thickens.
Add chicken and cook, stirring continuously.
Add the remaining milk and cook for one minute.
Add the spices and mix well.
Add pasta gradually and mix well.
Add black olives, capsicums, cheese, and cream. Mix well.
Garnish with parsley and serve hot.

2 Mango Fudge

Ingredients:

Fresh ripe mango pulp- 3/4 cup
Ghee for greasing
Khoya grated- 3/4 cup
Pistachio slivers- 1/2 tablespoon
Unsalted butter- 3-4 tablespoons
Condensed milk- 1 cup
Green cardamom powder a pinch
Almond slivers- 1/2 tablespoon

Method:

Grease a barfi tray with ghee.
Heat butter in a pan and add mango pulp. Cook for some time while stirring continuously.
Add condensed milk and cook.
Add khoya and cook till it melts.
Add cardamom powder and mix well.
Pour the mixture into the tray and top with pistachios and almonds.
Set aside till it cools down

3 Minty Chocolate Chip Shake

Ingredients:

Fresh mint leaves– 25-30
Dark chocolate chips– 1/2 cup
Yogurt- 2 cups
Milk-1 cup
Ripe bananas- 2
Ice cubes as required

Method:

Break the bananas into small pieces and put in a blender.
Add yogurt, chocolate chips, mint leaves, and blend.
Add milk and blend till smooth.
Add some ice cubes and blend.
Pour the shake into glasses and garnish with chocolate chips and mint leaves.

4 Aloo Cheese Frankie

Ingredients:

Medium potatoes boiled, peeled, and mashed- 4
Processed cheese- 20 grams
Refined flour chapatis- 4
Cumin seeds– 1 teaspoon
Schezwan chutney- 4 tablespoons
Green chilies finely chopped-1-2
Red chili powder- 1/2 teaspoon
Oil- 1 tablespoon
Coriander powder- 1/2 teaspoon
Cumin powder- 1/2 teaspoon
Frankie masala- 1/2 teaspoon to sprinkle
Salt to taste
Fresh coriander leaves chopped- 1 tablespoon
Vinegar- 2 teaspoons
Tomato ketchup to serve

Method:

Heat oil in a pan and add cumin seeds.
Add green chilies and potatoes. Mix well.
Add all the spices, mix, and cook for two minutes.
Add salt and mix.
Add coriander leaves, mix, and cook for a minute.
Heat a tawa and place chapatis one by one and roast till they are lightly browned from both the sides.
Spread one tablespoon of Schezwan chutney and potato mixture on top. Sprinkle some frankie masala, coriander leaves, and ½ teaspoon vinegar.
Grate cheese, roll, and let the cheese melt slightly.
Serve hot with tomato ketchup.

5 Chocolate Hot Cross Buns

Ingredients:

Refined flour- 3 cups
Cocoa powder- 1/2 cup
Fresh yeast- 1 tablespoon
Castor sugar- 3 tablespoon
Salt a pinch
Dark chocolate cut into cubes as required
Cinnamon powder- 1/2 teaspoon
Nutmeg powder
Milk- 2 cups
Butter- 30 grams
Fresh rosemary- 1 sprig
Maple syrup as required

Method:

Sift two cups of refined flour, cocoa powder and mix.
Take yeast, castor sugar, and warm water in a small bowl. Mix well and set aside to activate.
Add salt, cinnamon powder, sugar, and nutmeg powder to the mixture and mix well.
Add yeast and milk and knead into a dough.
Add butter and knead well.
Divide it into small equal portions. Spread each portion and place a chocolate cube in the center. Shape into a ball.
Put a sprig of rosemary in butter. Grease the baking tray with it.
Place the balls on a baking tray, cover with a damp muslin cloth and set aside for 20-25 minutes.
Preheat oven at 180º C.
To make a thick slurry, add refined flour with water in a bowl.
Take remaining refined flour in another bowl. Add water and mix well to get a thick slurry.
Fill this in a piping bag and pipe out crosses on the buns.
Bake for 10-15 minutes.
Dip the rosemary sprig in butter and drizzle the buns with it. Dip rosemary sprig in maple syrup and drizzle the syrup over the buns.

6 Tea Cookies

Ingredients:

Refined flour (maida)- 225 grams
Icing sugar- 75 grams
Egg- 1
Butter- 150 grams
Candied cherries halved- 20-25 pieces

Method:

Preheat oven at 220º C.
Add sugar and butter in a bowl. Beat them with an electric beater.
Break the egg into the bowl and continue to beat.
Sift flour into the bowl and mix well.
Divide the dough into small balls. Flatten the balls and place them on a baking tray.
Place a candied cherry half on top.
Bake for 7-8 minutes.
Remove from oven and cool them on a wire rack.
Store them in a container.

7 Healthy Cookies

Ingredients:

Muesli- 1 cup
Eggs- 2
Pumpkin puree- ½ cup
Coconut oil- 2 tablespoons
Oats- 1 cup
Cranberries dried- 2 tablespoons
Salt a pinch
Honey- ¼ cup
Pumpkin seeds roasted- 2 tablespoons
Flax seeds toasted and crushed- 2 tablespoons
Cinnamon powder a pinch
Whole wheat flour (atta)- 2 tablespoons

Method:

Break the eggs into a bowl. Add pumpkin puree, coconut oil and whisk. Add honey and whisk.
Add pumpkin seeds, cinnamon powder, dried cranberries, muesli, flaxseeds, and oats, and mix.
Add wheat flour, salt, and mix well. Refrigerate for two hours.
Preheat oven to 180º C.
Divide the oats mixture into small balls and flatten slightly.
Place them on a baking tray.
Bake for 15-18 minutes. Remove from oven and cool.

8 Homemade Bread Rolls

Ingredients:

Refined flour (maida)- 2 cups + 2 teaspoons for dusting
Fresh yeast- 2 teaspoons
Mixed herbs to sprinkle
Milk powder- 2 teaspoons
Salt- ½ teaspoon
Castor sugar- 2 teaspoons
Butter- 1 tablespoon + 1 teaspoon + for basting
Oil for greasing
Milk for sealing and brushing

Method:

Take yeast in a small bowl and add castor sugar and three tablespoons warm water. Mix and set aside for five minutes.
Take flour in a bowl. Make a wall in the center, add yeast, salt, and milk powder and mix. Add water and knead into a dough.
Add butter and knead again. Cover with a damp muslin cloth and set aside to prove for ten minutes.
Grease a baking tray with oil.
Divide the dough into balls and place on the greased baking tray.
Preheat oven to 180° C.
Brush some milk on top of the dough balls and sprinkle dried mixed herbs.
Bake for 15-20 minutes, basting with some butter.
Serve hot with tomato basil soup.

9 Homemade French Fries

Ingredients:

Potatoes peeled and cut into fingers- 4 medium
Salt to taste
Vinegar- 1 teaspoon
Tomato sauce
Fresh tomato puree- 3 cups
Honey- ¼ cup
Olive oil-1 tablespoon
Salt to taste
Red chili powder- 1 teaspoon
Dried ginger powder- ½ teaspoon
Black salt to taste

Method:

Boil the potato fingers.
Freeze them for 20-25 minutes.
Transfer into a zip-lock bag and freeze again for three hours.
To prepare the tomato sauce, heat tomato puree in a pan.
Add chili powder, dried ginger powder, honey, and black salt. Mix and cook till the mixture thickens.
Preheat air fryer to 180º C.
Add olive oil to the frozen potato fingers and toss well.
Air cook for 12-15 minutes.
Add salt to the sauce and mix.
Add vinegar. Mix and cook for two minutes.
Sprinkle salt over the fries and mix well.
Serve hot with tomato sauce.

10 Ice Cream

Ingredients:

Bananas- 4
Cocoa powder- ¼ cup
Vanilla essence- 1 teaspoon
Honey- 3 tablespoons
Fresh cream- 1 cup
Walnuts- ¼ cup

Method:

Put the bananas into a blender jar.
Add cream, vanilla essence, cocoa powder, honey and blend well.
Toast walnuts in a pan till light golden, crispy and chop.
Transfer the blended mixture into a container.
Add walnuts and mix well.
Freeze for 8-10 hours.
Serve chilled.

11 Hot Dog

Ingredients:

Hot dog rolls- 4
Chicken sausages- 4
Onions cut into roundels and separated into rings- 2 medium
Castor sugar- 1 medium
Butter- 2 tablespoons
Potato chips to serve
Tomato ketchup for spreading
Mustard paste for spreading
Mayonnaise- 4 tablespoons

Method:

Heat one tablespoon butter in a pan and cook the sausages.
Heat remaining butter in the same pan. Add onion rings and cook till they turn golden.
Add castor sugar. Mix and cook for a minute.
Slit the hot dog rolls.
Spread tomato ketchup on one side and mustard paste on the other side.
Place sausage and put caramelized onion rings in each roll.
Spread one tablespoon mayonnaise on top.
Serve hot with potato chips.

12 Khaman Dhokla

Ingredients:

Gram flour (besan) sieved- 2 cups
Yogurt- 1 cup
Turmeric powder- 1/2 teaspoon
Green chilli-ginger paste- 1 teaspoon
Oil- 2 tablespoons
Salt to taste
Coconut scraped- 1/2 cup
Fresh coriander leaves chopped- 2 tablespoons
Lemon juice-1 tablespoon
Soda bicarbonate- 1 teaspoon
Mustard seeds- 1 teaspoon

Method:

Take gram flour in a bowl. Add yogurt and one cup of warm water and mix. Add salt and mix again.
Leave it aside for three to four hours. Add turmeric powder and green chili-ginger paste and mix.
In a small bowl, take soda bicarbonate, lemon juice, one teaspoon of oil, and mix. Add to the batter and whisk.
Pour the batter into the thali and place it in the steamer.
Steam for ten minutes.
Heat oil in a pan and add mustard seeds.
When the seeds begin to crackle, remove and pour over the dhoklas.
Garnish with chopped coriander leaves and shredded coconut.

13 Ragi Roti

Ingredients:

Finger millet flour- 1 cup + for dusting
Salt to taste
Oil-1 tablespoon + as required

Method:

Heat two cups water in a pan.
Add salt and oil and bring to a boil.
Add millet flour and mix well.
Set aside for 10-15 minutes to cool down to room temperature.
Knead the millet flour dough. Divide it into small balls.
Dust the balls with a little flour and roll out into rotis.
Heat a tawa. Roast the rotis on it and serve hot.

14 Cheesy Jalapeno Garlic Bread

Ingredients:

Mozzarella cheese grated- 1/2 cup
Fresh jalapenos sliced- 2
Garlic finely chopped- 2 tablespoons
Butter as required
Fresh parsley finely chopped- 1 tablespoons
Garlic bread- 1
Salt to taste
Red chili flakes- 1 teaspoon to sprinkle
Cream cheese- 3/4 cup
Fresh jalapenos finely chopped- 1 teaspoon
Black peppercorns crushed to taste

Method:

Preheat oven to 180º C.
Half the garlic bread horizontally and place on a baking tray.
Spread butter on each halves and top with one tablespoon garlic and ½ tablespoon parsley.
Sprinkle chili flakes and bake for five minutes.
Mix cream cheese, jalapenos, parsley, cream cheese, and ½ teaspoon chili flakes in a bowl.
Add the remaining chili flakes, crushed peppercorns, salt, and mix well.
Spread the cream cheese mixture on the baked garlic bread halves.
Sprinkle mozzarella cheese, parsley, and chilli flakes. Top with jalapeno slices.
Bake till the cheese melts.
Serve immediately.

15 Sitaphal Rabdi

Ingredients:

Medium custard apples (sitaphal) seeded and pulp removed-2
Powdered sugar- 2 tablespoons
Green cardamom powder- 1/2 teaspoon
Almonds slivered to garnish
Full fat milk- 4 cups
Pistachios slivered to garnish

Method:

Boil milk in a pan. Keep cooking till it thickens at the edges.
Cook till it reduces to half.
Transfer in a bowl and set aside to cool.
Add custard apple pulp, sugar, and cardamom powder. Mix well and blend lightly.
Garnish with pistachio slivers and almond slivers and serve chilled.

16 Shrikhand

Ingredients:

Yogurt- 4 cups
Chopped Almonds – 7-8
Chopped Pistachios – 8-10
Sugar powdered- 2 tablespoons
Saffron soaked in 2 tablespoons of milk a pinch

Method:

Pour the yogurt through a strainer lined with a muslin cloth. Set aside in the refrigerator for six hours to get hung yogurt.
Pass it through a sieve to get a smooth texture in a bowl.
Add powdered sugar and mix well.
Add pistachios, almonds, and saffron milk along with saffron strands and mix well.
Transfer into a bowl and serve chilled.

17 Pumpkin Pancake

Ingredients:

Pumpkin boiled and pureed- 1/2 cup
Refined flour (maida)- 3/4 cup
Salt to taste
Eggs- 2
Vanilla essence- 1/2 teaspoon
Oats flour- 1/2 cup
Kiwi pieces to garnish
Castor sugar- 1/2 cup
Melted butter- 2 tablespoons
Milk- 1/4 cup
Honey for drizzling

Method:

Sift refined flour into a bowl.
Add oats flour and salt. Mix well.
Add pumpkin puree, vanilla essence, eggs, castor sugar and whisk well.
Add butter and whisk into a smooth batter.
Heat butter in a pan andpour a spoonful of batter in it and spread into a pancake.
Cook till evenly done on both sides.
Stack the pancakes and garnish with kiwi pieces and drizzle some honey.

18 Lauki ki Kheer

Ingredients:

Medium bottle gourd peeled and grated- 1
Milk- 2 cups
Ghee- 2 tablespoons
Sugar- 1/2 cup
Chironji- 1 tablespoon
Green cardamom powder- 1 teaspoon
Khoya / mawa grated- 2 tablespoons
Pistachios slivered- 1 tablespoon
Almonds slivered- 1 tablespoon

Method:

Heat ghee in a pan, add grated lauki and sauté for five minutes.
Add milk and mix well. Add sugar. Mix and cook on medium heat for ten minutes.
Add chironji, khoya, and mix well. Cook till khoya blends well with the mixture.
Add almonds and pistachios and mix well.
Add green cardamom powder. Mix well and cook for five minutes.
Garnish with pistachios and almonds and serve hot or cold.

19 Whole Wheat Masala Cracker

Ingredients:

Whole wheat flour (atta)- 1 cup + 1/2 cup for dusting
Garlic cloves- 2
Green chili- 1
Fresh coriander sprigs- a few
Oil- 1 tablespoon
Salt to taste
Dried yeast- 1 tablespoon
Castor sugar- 1 tablespoon

Method:

Blend garlic cloves, coriander sprigs, and green chilies with some water to a fine paste.
Add wheat flour in a bowl with salt.
Mix and make a well in it. Add castor sugar, yeast, and some warm water. Mix and set aside.
Knead the dough and set aside for ten minutes.
Preheat oven to 180º C.
Divide the dough into equal portions and dust with some flour. Roll out into thin discs.
Use a flower shaped cookie cutter and cut out crackers from them.
Transfer them on a baking tray and bake for 15-20 minutes.
Store in an airtight container.

20 French Toast with Strawberries

Ingredients:

Fruity bread slices- 4
Strawberry hulled and roughly chopped- 12-15
Egg- 1
Butter- 2 tablespoons
Milk- ½ cup
Cinnamon powder- ½ teaspoon
Oil- 1 tablespoon
Castor sugar- 2 tablespoons

Method:

Break an egg into a bowl and add milk, sugar, and ¼ teaspoon cinnamon powder and whisk well.
Heat oil and butter in a non-stick pan.
Heat the remaining sugar and strawberries in another pan and mix well.
Add the remaining cinnamon powder and butter and mix well.
Cook till the mixture thickens.
Dip the bread slices in the egg mixture and place on the pan.
Cook till the toast is golden and egg is cooked.
Top the toast with strawberry mixture, and serve immediately.