Top 21 Recipes

Top 21 Recipes
21 Found

Palak Paneer - How to make Palak Paneer.

This recipe is from the book khazana of indian recipe.

Just the sight of white cubes of paneer peeping through the emerald green spinach puree will make your mouth water. Blanched and pureed spinach is cooked with select spices and the paneer is tossed in at the end. This is one of the most popular paneer recipes in India is really nutritious plus quick and simple to prepare

This recipe is from the book Mithai.

Gram flour sautéed in ghee mixed with sugar and dried fruits, set and cut into squares.

This recipe is from the book Mithai.

Try this burfi once, and you will keep coming back for more.

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.

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.

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.

This recipe is from the book Mithai.

Believed to have been created in the kitchens of the Mysore palace, this sumptuous, honeycombed mithai saturated with the purest ghee lives up to its royal beginnings.

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.

This recipe is from the book Mithai.

Who can resist rich milky granules compacted into squares of sweet satisfaction.

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!

This recipe is from the book Mithai.

Sweetened hung yogurt flavoured with cardamom powder and studded with crunchy mixed nuts. The addition of saffron gives it a beautiful colour and aroma. Chilled shrikhand along with hot puris make a delicious combination for any festival.

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.

This is an exclusive website recipe.

Cut into this delightful nugget and watch that stream of warm sweet chocolate ooze out, only to be captured by your spoon!

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

Marinated babycorns coated with spicy paneer mixture and batter fried.

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

Bottle gourd sweet relish.

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

Sweet fritters - cooked rice mixed with sugar, coconut milk powder and flavouring.

This recipe has featured on the show Khanakhazana.

Kulfi with the ever popular chocolate!

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Spicy Bengal gram chutney.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Roasted brinjal and cream soup served garnished with coriander leaves and sauteed chilli strips.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Mildly tempered cucumber salad.

This is an exclusive website recipe.

Ivy gourds or tindora cooked with mustard paste.

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.

Courses

Cuisines

Home » Top 21 Recipes

Top 21 Recipes

Top 21 Recipes 21 Found

Top 21 Recipes

Palak Paneer - How to make Palak Paneer.

Besan ki Burfi - How to make Besan ki Burfi

Gram flour sautéed in ghee mixed with sugar and dried fruits, set and cut into squares.

Chocolate Burfi - How to make Chocolate Burfi

Try this burfi once, and you will keep coming back for more.

Pinni - How to make Pinni

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

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

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.

Mysore Paak - How to make Mysore Paak

Believed to have been created in the kitchens of the Mysore palace, this sumptuous, honeycombed mithai saturated with the purest ghee lives up to its royal beginnings.

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

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.

Kalakand - Who can resist rich milky granules compacted into squares of sweet satisfaction.

Who can resist rich milky granules compacted into squares of sweet satisfaction.

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!

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.

Sweetened hung yogurt flavoured with cardamom powder and studded with crunchy mixed nuts. The addition of saffron gives it a beautiful colour and aroma. Chilled shrikhand along with hot puris make a delicious combination for any festival.

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

Top 21 Recipes
21 Found