How to make Rangbirangi Bhel - SK Khazana -
Pleasing to the eye and pleasing to the palate as well, this bhel is a winner
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Corn kernels (मकई के दाने), Sprouts
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Rangbirangi Bhel - SK Khazana checkout Corn Pancakes, Sweet Corn Crunch Cake, Corn Pakora, Makai Palak Mirchein . You can also find more Snacks and Starters recipes like Spiced Chocolate Cookies Meerut Wali Tikki Kachche Kele Ki Pav Bhaji Cheesy Banana Puffs
Rangbirangi Bhel - SK Khazana Recipe Card
Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
Prep Time : 21-25 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Rangbirangi Bhel - SK Khazana Recipe
Corn kernels boiled 1 cup
Sprouts blanched 1 cup
Fresh pomegranate pearls 1 cup
Medium cucumbers peeled, sliced and halved 2
Baby carrots halved 12-14
Cherry tomatoes halved 12-14
Baby spinach leaves 12-14
Roasted cumin powder 2 teaspoons
Red chilli powder 2 teaspoons
Salt to taste
Chaat masala 2 teaspoons
Lemons 2
Date and tamarind chutney 8 teaspoon to garnish
Green chutney 8 teaspoon to garnish
Puffed rice (murmura/kurmura) 2 cups
Yogurt 2 cups
Edible flowers to garnish
Method
Step 1
Take corn kernel, sprouts, pomegranate, cucumber, baby carrots, cherry tomato, baby spinach leaves, roasted cumin powder, red chilli powder, salt, chaat masala in a bowl. Halve the lemons and squeeze their juice into the bowl and mix well.
Step 2
Add date and tamarind chutney, green chutney and puffed rice and mix well.
Step 3
Transfer the bhel onto 4 serving plates and drizzle 2 tbsps yogurt over the bhel in each plate and on top of that drizzle 2 tsps date and tamarind chutney and 2 tsps green chutney in straight lines keeping some distance between the two chutneys to create the effect of Indian flag.
Step 4
Keep an edible flower in the centre of the space between the two chutneys in each plate. Serve immediately.
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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.
