Traditional and Delicious Indian and International Food Recipes by MasterChef Sanjeev Kapoor

Home » Top 21 Recipes

Top 21 Recipes

21 Found

Khajurachi Wadi - How to make Khajurachi Wadi

Khajurachi Wadi

This recipe is from the book Mithai.

The natural sugars in the dates suffuse these mithai with their sweetness.


Balushahi - How to make Balushahi

Balushahi

This recipe is from the book Mithai.

Delectable sweets resembling glazed doughnut by the dozen!


Palak Paneer - how to make Palak Paneer

Palak Paneer

This recipe is from the book khazana of indian recipe.

Cottage cheese cooked in spinach based gravy and fresh indian spices.


Chocolate Peda - How to make Chocolate Peda

Chocolate Peda

This recipe is from the book Mithai.

Chocolate insinuates itself into every confection, including peda. No one can eat just one!


Pinni - How to make Pinni

Pinni

This recipe is from the book Mithai.

Nostalgia and a trip down memory lane – pinni has that effect on me. I am transported back to my childhood in Punjab, when simple pleasures came in sweet balls of dough.


Mohanthaal - How to make Mohanthaal

Mohanthaal

This recipe is from the book Mithai.

My mother-in-law makes the most awesome Mohanthaal, a traditional Gujarati mithai. It is one of those versatile soul-satisfying sweets that fulfil several needs – a comfort food, a pick-me-up, or a celebratory offering.


Motichoor Laddoo - How to make Motichoor Laddoo

Motichoor Laddoo

This recipe is from the book Mithai.

This confection of a multitude of tiny golden gram flour pearls fused into a syrupy ball is a North Indian contribution to the Indian mithai platter.


Gulab Jamun - How to make soft, luscious jamun floating in a pool of liquid gold.

Gulab Jamun

This recipe is from the book Mithai.

This is one of those recipes for an all-time favourite that you can master in minutes. Just follow the steps exactly and you will be rewarded with soft, luscious jamun floating in a pool of liquid gold.


Kesari Indrayani - This one’s a favourite on our restaurant menu… tiny rosogulla soaked in rich and creamy saffron-flavoured milk…a magical treat, both for the eyes and the taste buds!

Kesari Indrayani

This recipe is from the book Mithai.

This one’s a favourite on our restaurant menu… tiny rosogulla soaked in rich and creamy saffron-flavoured milk…a magical treat, both for the eyes and the taste buds!


Kesari Shrikhand - A dollop of this creamy, velvety dessert described as ‘ambrosia of the gods’, will definitely transport you to a celestial plane.

Kesari Shrikhand

This recipe is from the book Mithai.

A dollop of this creamy, velvety dessert described as ‘ambrosia of the gods’, will definitely transport you to a celestial plane.


Cholar Dal - Another Bengali speciality - fresh coconut slices and raisins make this chana dal extra tasty.

Cholar Dal

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Another Bengali speciality - fresh coconut slices and raisins make this chana dal extra tasty.


MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.