MASALA PULAOIngredients3 cups cooked rice2 tbsps oil1 tsp cumin seeds tsp asafoetida (hing)2 tbsps chopped garlic1 medium onion, choppedSalt to taste1 medium tomato, chopped tsp red chilli powder tsp turmeric powder1 tsp coriander powder tsp garam masala powder3 tbsps chopped fresh corianderMethod1. Heat oil in a nonstick pan, add cumin seeds and let them change the colour, add asafoetida, garlic and saut for a minute, add onion and salt and saut till translucent.2. Add tomatoes, mix well and saut till soft and pulpy. 3. Add red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala and saut 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 RAITAIngredients cup fresh pomegranate pearls1 cup chilled thick yogurtA pinch of red chilli powder + for garnish tsp roasted cumin powder + for garnish1 tbsp chopped fresh corianderSalt to tasteMethod1. 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 MAKHANAIngredients2 cups puffed lotus seeds2 tbsps ghee1 tsp red chilli powder1 tsp chaat masalaSalt to tasteMethod1. 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 OATSIngredients2 cups rolled oats4 cups milk8 tbsps yogurt4 tbsps chia seeds6-8 tbsps honey1 medium red apple1 medium pear2 ripe yellow bananas15-20 roasted almondsMethod1. To make one portion, put 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 red apple and 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/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comGet Certified on Sanjeev Kapoor Academy : https://www.sanjeevkapooracademy.com/To get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoorInstagram : https://www.instagram.com/sanjeevkapoor#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
