Khazana Canada - By Chef Sanjeev Kapoor

Methi Laddoo Recipe
Ingredients:

1 cup fenugreek seeds (methi dana)
2 cups milk
½ + ⅛ cup ghee
½ cup whole wheat flour (gehun ka atta)
¾ cup almonds
1 cup grated dried coconut
½ cup edible gum resin (d**k), fried
½ teaspoon green cardamom powder
¼ teaspoon white pepper powder
¼ teaspoon dried ginger powder (saunth)
¼ teaspoon long pepper (peepli) powder
2 cups chopped jaggery
Method:

Prepare Fenugreek Seeds:
Dry roast the fenugreek seeds in a non-stick pan until they become fragrant. Let them cool completely, then grind them into a fine powder using a mixer. Transfer the powder to a large bowl and mix with 1½ cups of milk. Set aside for 3 hours.
Cook Fenugreek Mixture:
Heat ¼ cup of ghee in a non-stick pan. Add the soaked fenugreek mixture and sauté on low heat for 2-3 minutes. Pour in the remaining milk and cook until the mixture turns golden brown. Transfer it to a large plate and let it cool completely.
Roast Whole Wheat Flour:
In the same pan, heat another ¼ cup of ghee. Add the whole wheat flour and roast until it turns golden brown and fragrant. Transfer this to the plate with the fenugreek mixture and allow it to cool completely.
Prepare Almonds and Coconut:
Heat ⅛ cup of ghee in the same pan. Roast the almonds until golden brown and transfer them to another plate to cool. Dry roast the grated dried coconut in the same pan until it turns golden brown, then add it to the fenugreek-whole wheat mixture.
Grind and Mix Ingredients:
Grind the roasted almonds into a coarse powder using a mixer. Coarsely crush the fried edible gum resin (d**k) using a rolling pin. Add the almond powder, crushed gum resin, green cardamom powder, white pepper powder, dried ginger powder, and long pepper powder to the fenugreek mixture.
Combine and Form Laddoos:
Heat the jaggery with ¼ cup of water in a pan until the jaggery melts. Pour this melted jaggery into the mixture along with the ground almonds. Mix everything well. Take small portions of the mixture and shape each into a ball (laddoo).
Serve:
Arrange the methi laddoos on a serving plate and serve.

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Today’s Recipe: Jalebi ( IYKYK )


Begin your day on a sweet note – crisp jalebis with milk make a great breakfast. This is a Sanjeev Kapoor exclusive recipe.
By Sanjeev Kapoor

Main Ingredients: Refined flour (maida), Sugar
Cuisine: Indian
Course: Mithais
Prep Time: 1-2 days
Cook time: 26-30 minutes
Serve: 4
Taste: Sweet
Level of Cooking: Easy
Others: Veg

Ingredients list for Jalebi
1½ cups + 2 tablespoons Refined flour (maida)
2 cups Sugar
2 Lemons cut into wedges
A few Saffron strands
2 cups Pure ghee
Method
Cook the sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves. Add lemon wedges, cook on medium heat and bring it to a boil.
Place the refined flour in a bowl, add 1½ cups water and beat with your hands for 15-20 minutes to make a light smooth batter. Cover the bowl and keep in a warm place to ferment for 24 hours.
Add 2 tablespoons refined flour and whisk well for 10 minutes.
Collect the scum from the sugar syrup, which rises to the surface with a ladle and discard. Cook, stirring, till the syrup attains a one-string consistency. Add saffron and mix well. Let the syrup cool, but ensure that it remains lukewarm.
Heat ghee in a non-stick pan on medium heat. Pour some of the batter into a squeeze bottle. Hold the bottle over the hot ghee and gently squeeze the batter into the ghee in spiral shapes. Start from the outside and work inwards for better results.
Cook, gently turning the jalebi over occasionally, for 8 minutes on each side or till golden and crisp. Drain and soak in the sugar syrup for 2-3 minutes.
Drain and serve hot.
Nutrition Info:

Calories: 2141
Carbohydrates: 373.8
Protein: 21.1
Fat: 62.1
Other: Fiber Niacin- 4.3mg

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Recipe By Chef Sanjeev Kapoor

Spinach Falafel
1 medium bunch spinach leaves, blanched
1 cup chickpeas, soaked for 6-8 hours and drained
2-3 garlic cloves
Crushed black peppercorns to taste
1 teaspoon roasted coriander powder
1 teaspoon cumin powder
2 tablespoons tahini
Salt to taste
1 medium onion, sliced
Oil for deep frying
To serve
Pita breads as required
Mixed lettuce leaves
½ cup sour cream
Pickled gherkin slices as required
Pickled jalapeno slices as required
Pickled beetroot strips as required
Pickled cucumber strips as required
Pickled carrot strips as required
Method
Coarsely process chickpeas, garlic, spinach, crushed black peppercorns, roasted coriander powder, cumin powder, tahini, salt and onion in a food processor. Transfer the mixture into a bowl.
Take small portions of the mixture and shape each portion into a falafel. (If you want, you can also a falafel mould to shape)
Heat sufficient oil in a kadai.
Gently slide in a few falafels into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
Arrange the spinach falafels on a platter and along with pita breads, lettuce leaves, sour cream, pickled gherkins, pickled jalapenos, pickled beetroot, pickled cucumber and pickled carrot strips.
While serving take a pita bread, arrange a lettuce leaf and one falafel over it. Top it with a dollop of sour cream, a gherkin slice, a jalapeno slice, a beetroot strip, cucumber strip and a carrot strip and it is ready to be eaten.
peppercorns breads cream

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