No gas in the house? You're not alone.
With continuous gas scarcities, daily cooking has actually unexpectedly ended up being an obstacle. However here's fortunately– you don't have to stop cooking.
In this video, we show you how to turn your induction cooktop into your biggest kitchen area benefit with basic, practical dishes that work just as well (if not better).
Because excellent food shouldn't depend on one fuel source.
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Which dish surprised you the most? 👇
Mong Dal wala
Ur every receipe is soooooo divine sir
Good food good mood 😁
Moong daal vada❤👍👌
You are and inspiration for me chef!!
😇😇
👍👍
❤❤❤❤
Nice sir Mazza aaya
Great always go with the trend 😊😊
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Really amazing recipes sir ❤
Thanks 😀
Really amazing and delicious dish sir 😊😊
Thanks 😀
We would really appreciate if you will make a video of few dishes on wonderchef infrared cook top. Thanks
Sanjeevji, very delicious and helpful recepies 😊
Thanks 😀
Please make some satvik dishes also
Yummy yummy superb recipe thank you so much sir Ji ❤❤❤❤❤❤❤
Welcome 😇
Thanks for sharing. Exclusive recipes. God bless you all the time.
Welcome 😇
Excellent
Thanks 😀
All items are so beautiful❤❤❤❤❤
Tasty recipe
Thanks 😀
*”Recipes: 1. Instant Sabudana Vada; 2. Shak Bhaji (Black Chickpea Curry); 3. Mixed Lentil Dosa; 4. Steamed Moong & Raw Banana Cutlets”*
*1. Instant Sabudana Vada*
A crispy and flavorful snack made with sago and potatoes, perfect for tea time.
*_Ingredients:-_*
Sago (Sabudana): 1 cup
Boiled Potatoes: 2 large
Roasted Peanuts: 1/2 cup (crushed)
Ginger-Green Chilli Paste: 1 tbsp
Cumin Seeds: 1 tsp
Lemon Juice: 1 tbsp
Water: 1 cup
Salt: To taste
Oil: For deep frying
*_Method:-_*
Prepare Sago: Grind the dry sago into a coarse powder.
Mix Ingredients: In a bowl, combine the sago powder, mashed boiled potatoes, crushed roasted peanuts, ginger-green chilli paste, cumin seeds, salt, and lemon juice.
Bind: Gradually add 1 cup of water and mix well until it forms a dough-like consistency. Let it sit for a few minutes to allow the sago to absorb moisture.
Shape: Take small portions of the mixture and shape them into flat round patties (vadas).
Fry: Heat oil in a pan on the induction cooktop. Carefully drop the vadas into the hot oil and deep fry until they turn golden brown and crispy on both sides. Serve hot with coconut chutney.
*2. Shak Bhaji (Black Chickpea Curry)*
A nutritious and spiced curry featuring black chickpeas, potatoes, and brinjals.
*_Ingredients for Pressure Cooking:-_*
Brown Chickpeas (Kala Chana): 1 cup (soaked overnight)
Water: 2 cups
Salt: To taste
*_Ingredients for the Curry:-_*
Oil: 1 tbsp + 2 tbsp
Onion: 1 large (sliced)
Garlic Cloves: 10-15
Ginger: 1/2 inch piece
Fresh Coconut: 1/2 cup (scraped)
Fresh Coriander: 3/4 cup
Water (for paste): 2 tbsp
Mustard Seeds: 1/2 tsp
Cumin Seeds: 1 tsp
Curry Leaves: 8-10
Turmeric Powder: 1/2 tsp
Brinjals (Eggplant): 2 medium (cubed)
Potatoes: 2 medium (cubed)
Tomato: 1 large (chopped)
Kanda Lasun Masala: 1 1/2 tbsp
Coriander Powder: 2 tsp
Garam Masala Powder: 1/2 tsp
Cumin Powder: 1/2 tsp
Red Chilli Powder: 1/2 tsp
*_Method:-_*
Cook Chickpeas: Place soaked chickpeas in a pressure cooker with 2 cups of water and salt. Cook for 4-5 whistles until tender.
Prepare Masala Paste: Heat 1 tbsp oil in a pan and sauté sliced onions until golden brown. In a blender, combine the fried onions, garlic, ginger, coconut, coriander, and 2 tbsp water. Grind into a fine green paste.
Sauté Vegetables: Heat 2 tbsp oil in a large pan. Add mustard seeds, cumin seeds, curry leaves, and turmeric powder. Add the cubed brinjals and potatoes. Sauté for 4-5 minutes.
Add Spices: Stir in the chopped tomato and sauté for another 3-4 minutes. Add kanda lasun masala, coriander powder, garam masala, cumin powder, and red chilli powder. Mix well.
Incorporate Paste: Add the prepared ground masala paste to the pan. Cook, stirring frequently, until the oil begins to separate from the masala.
Simmer: Add the cooked chickpeas along with their cooking liquid. Season with salt. Cover and simmer until the vegetables are fully cooked and the flavors are well blended. Serve warm.
*3. Mixed Lentil Dosa*
A healthy and protein-packed savory pancake made from a variety of lentils.
*_Ingredients:-_*
Mixed Lentils (Lentils, Split Peas, etc.): 1 cup (soaked)
Water: As needed for grinding and consistency
Oil: For cooking
*_Method:-_*
Grind Batter: Take the soaked mixed lentils and grind them in a blender with a little water until you achieve a smooth, pourable batter.
Cook: Heat a flat pan (tawa) on the induction cooktop. Pour a ladleful of batter in the center and spread it in a circular motion to form a thin dosa.
Crisp: Drizzle a little oil around the edges. Cook until the bottom is golden brown and crisp, then flip and cook the other side briefly. Serve with chutney.
*4. Steamed Moong & Raw Banana Cutlets*
A unique and healthy snack using steamed mung beans and raw bananas.
*_Ingredients:-_*
Sprouted Moong Beans: 1 cup (steamed)
Raw Bananas: 2 (steamed and peeled)
Fresh Coriander: Finely chopped
Spices: As per preference (e.g., cumin, chilli powder)
Sesame Seeds: For coating
Oil: For shallow frying
*_Method:-_*
Mash: In a bowl, mash the steamed raw bananas and mix with the steamed sprouted moong beans.
Season: Add fresh coriander and your choice of spices. Mix thoroughly to form a dough.
Form & Coat: Shape the mixture into small cutlets. Dip them lightly in water or a thin batter, then coat them with sesame seeds.
Fry: Heat oil in a pan and shallow fry the cutlets until they are golden and crispy on both sides. Serve with a green dip.
🎉🎉🌹🌹🎉🎉
Amazing very helpful recipe and delicious!!
Thanks 😀
Hi here I am Uttra Bhadra from Uttra kitchen Home I like your video.
Really your video is very skillful and exemplary and informative Go ahead Thanks a lot ❤❤
Thank you 😀😇