Smart Tiffins | Masala Pulao and Raita | Overnight Oats | Chatpata Makhana | Sanjeev Kapoor Khazana

MASALA PULAO Ingredients 3 cups cooked rice 2 tbsps oil 1 tsp cumin seeds ½ tsp asafoetida (hing) 2 tbsps chopped garlic 1 medium onion, chopped Salt to taste 1 medium tomato, chopped ¾ tsp red chilli powder ¼ tsp turmeric powder 1 tsp coriander powder ½ tsp garam masala powder 3 tbsps chopped fresh coriander Method 1. Heat oil in a nonstick pan, add cumin seeds and let them change the colour, add asafoetida, garlic and sauté for a minute, add onion and salt and sauté till translucent. 2. Add tomatoes, mix well and sauté till soft and pulpy. 3. Add red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala and sauté well. 4. Add cooked rice, coriander leaves and mix well, toss until everything is well combined. 5. Sprinkle little water and mix well, cover and cook on medium flame for 4 – 5 minutes. 6. Serve. ANAR RAITA Ingredients ½ cup fresh pomegranate pearls 1 cup chilled thick yogurt A pinch of red chilli powder + for garnish ¼ tsp roasted cumin powder + for garnish 1 tbsp chopped fresh coriander Salt to taste Method 1. Take yogurt in a bowl, add red chilli powder, roasted cumin powder and whisk well. Add pomegranate pearls and salt and mix till well combined. Transfer it into a tiffin box, add salt and mix before serving garnished with roasted cumin powder and red chilli powder. CHATPATA MAKHANA Ingredients 2 cups puffed lotus seeds 2 tbsps ghee 1 tsp red chilli powder 1 tsp chaat masala Salt to taste Method 1. Heat a nonstick pan, add ghee, red chilli powder, chaat masala, salt and mix well cook on low flame for 30 secs. 2. Add puffed lotus seeds and mix, toss well until everything is well combined. Roast on medium flame for 5 – 6 minutes or till crisp. Switch the heat off. 3. Allow to cool completely. Store in an air tight container and use as required. OVERNIGHT OATS Ingredients 2 cups rolled oats 4 cups milk 8 tbsps yogurt 4 tbsps chia seeds 6-8 tbsps honey 1 medium red apple 1 medium pear 2 ripe yellow bananas 15-20 roasted almonds Method 1. To make one portion, put ½ cup rolled oats in one glass jar. Add 1 cup milk, 2 tbsps yogurt, 1 tbsp chia seeds, 1-2 tbsps honey and mix well. Cover with a lid and refrigerate for 6-8 hours or overnight. 2. Chop ¼ red apple and ¼ pear. Peel a banana, cut into half the banana into roundels. Roughly chop 4-5 roasted almonds. 3. Arrange the chopped fruits and almonds over the prepared oats mixture. Serve. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : https://ift.tt/Cbu6hYN Get Certified on Sanjeev Kapoor Academy : https://ift.tt/9ZJQVYz To get recipes on your Google or Alexa devices, click here : https://ift.tt/gH8Xi9s Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : https://ift.tt/1SOcdz6 Twitter : https://twitter.com/sanjeevkapoor Instagram : https://ift.tt/W4H2Cal #SanjeevKapoor #tiffin #tiffinrecipes #masalapulao #overnightoats #makhana #raita sanjeev kapoor sanjeev kapoor recipe sanjeev kapoor recipes khana khazana chef sanjeev kapoor khana khazana recipes masterchef sanjeev kapoor indian recipes master chef indian food recipes smart tiffin tiffin recipes tiffin box tiffin tiffin box recipes masala pulao masala pulao recipe how to make masala pulao anar raita anar raita recipe makhana recipe chatpata makhana overnight oats overnight oats recipe school tiffin office tiffin box

from Sanjeev Kapoor Khazana https://www.youtube.com/watch?v=cvAHrC1iwF4
via IFTTT