Posts Tagged ‘Recipee of Sanjeeve Kapoor’

Learn Master Chef Sanjeeve Kapoors Cooking Recipee

July 16, 2013

Hey Sanjeev Kapoor is in Bangalore on 20th July. You can Buy Passes for Cooking with Sanjeev Kapoor Celebrity Master Chef of India happening at Vivanta By Taj – MG Road Bangalore. And learn Sanjeeve Kapoors special cooking Recipe. If you are thinking to build your carrier as a chef or if you want to become a successful chef then you should not miss this opportunity. Meet up all foodies at one place in Bangalore and show your presence in field of cooking. Here you can see the details of cooking with Sanjeeve Kapoor event.

Cooking with Master Chef Sanjeeve Kapoor

Event Date: Jul 20 2013

Event Venue: Vivanta by Taj – MG Road

Event Time: 11:00 AM

Event duration: 4:00 hrs

Cardia Olive Oil presents Sanjeev Kapoor Celebrity Chef, powered by TTK Prestige and brought to you by Pooja Malhotra and Fourth Dimensions, event coordinated by Ayamara where the master chef cooks up famous ‘Sanjeev Kapoor recipes.’

The unparalleled richness of India ‘s food history deserves a brand ambassador with equally unparalleled mastery over cookery. Only one chef deserves such an accolade – he is none other than Chef Sanjeev Kapoor – The Original Master Chef of India . His original concoctions, pleasing demeanor and simplicity in cooking instructions have the entire subcontinent hooked. His gastronomic achievements have put him alongside Heston Blumenthal, Gordon Ramsay, Jamie Oliver and Wolfgang Puck as one of the top five celebrity chefs in the world.

See how to prepare Chinese Bhel: Recipee Of Sanjeeve Kapoors


• Noodles , eggless 200 grams

• Oil to deep fry

• Spring onions,sliced 2-3

• Bean sprouts 1/2 cup

• Peanuts,roasted and crushed 1/4 cup

• Sichuan sauce 1 tablespoon

• Tomato ketchup 1 tablespoon

• Spring onion greens,sliced for garnish


Boil noodles in six to eight cups of salted water to which one tablespoon of oil has been added and cook till almost done. Drain, refresh in cold water, drain again and spread on a large plate to cool. Heat sufficient oil in a wok and deep-fry noodles till crisp and golden brown in colour. Drain and place on absorbent paper. When cool lightly crush the fried noodles and set aside. In a large bowl combine fried noodles, spring onions, bean sprouts and peanuts and toss to mix well. Add Sichuan sauce and tomato ketchup and toss the mixture again. Transfer this mixture into individual plates and serve garnished with spring onion greens.

Alu Ke Roll:


• Potatoes,grated 4 medium

• Carrot,grated 1 medium

• Onion ,chopped 1 medium

• Fresh coriander leaves,chopped 2 tablespoons

• Salt to taste

• Green chutney 3 tablespoons

• Cheddar cheese,grated 1/2 cup

• Milk 2 cups

• Brown bread slices 8

• Olive oil 1/2 cup


Preheat oven to 200°C. Mix together potatoes, carrot and onion well. Add coriander leaves and salt and mix well. Add green chutney and grated cheese and mix again. Divide the mixture into eight portions. Take milk in a bowl. Remove the crusts from the brown bread slices and dip each slice in milk. Gently squeeze to remove excess milk. Place a portion of the potato mixture in the centre of each slice and fold the edges of the slice to cover the potato mixture completely. Further shape it into a croquette. Grease a baking tray with a little olive oil and place these rolls on it. Brush some oil on the rolls. Place the tray in the preheated oven and bake at 200°C for about fifteen minutes. Brush with a little more olive oil and continue to bake till the rolls are crisp. Serve hot.

Palak Paneer:


• Spinach 2 large bunches

• Paneer (cottage cheese) 200 grams

• Green chillies 2-3

• Garlic 8-10 cloves

• Oil 3 tablespoons

• Cumin seeds 1/2 teaspoon

• Salt to taste

• Lemon juice 1 tablespoon

• Fresh cream 4 tablespoons


Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies. Grind spinach into a fine paste along with green chillies. Dice paneer into one inch by one inch by half inch pieces. Peel, wash and chop garlic. Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped garlic and sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required. When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally add fresh cream. Serve hot.

Bombay Pavbhaji:


• Potatoes,boiled and mashed 4 medium

• Tomatoes,chopped 4 medium

• Onions,chopped 2 medium

• Green capsicum,chopped deseeded 1 medium

• Cauliflower,grated 1/4 small

• Green peas,shelled 1/4 cup

• Ginger,chopped 1 inch piece

• Garlic 8-10 cloves

• Oil 3 tablespoons

• Green chillies,chopped 3-4

• Pav bhaji masala 1 1/2 tablespoons

• Salt to taste

• Butter 3 tablespoons

• Pav 8

• Fresh coriander leaves,chopped 1/4 cup

• Lemons,cut into wedges 2


Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.

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