Traditional and Delicious Indian and International Food Recipes by MasterChef Sanjeev Kapoor

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Top 21 Recipes

21 Found

- How to make Palak Paneer.

This recipe is from the book khazana of indian recipe.

Chunks of cottage cheese simmered in a spiced spinach puree garnished with cream, tastes delicious with rotis.


- How to make Besan ki Burfi

This recipe is from the book Mithai.

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


- How to make Chocolate Burfi

This recipe is from the book Mithai.

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


- How to make Chocolate Peda

This recipe is from the book Mithai.

Chocolate insinuates itself into every confection, including peda. No one can eat just one!


- How to make Pinni

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.


- How to make Mohanthaal

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.


- How to make Motichoor Laddoo

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.


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

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 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.

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!


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

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.


- Marinated babycorns coated with spicy paneer mixture and batter fried.

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

Marinated babycorns coated with spicy paneer mixture and batter fried.


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

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

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


- 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.

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


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MasterChef Sanjeev Kapoor

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.