He is best known as the author of numerous Indian style cookbooks and the host of Khana Khazana, a popular cookery program shown on the Zee television network since 1993. Beans are soul warming and belly filling, and you almost can’t mess them up with long, slow cooking. Seeking this into consideration we had presented a galore of regional thalis. The beauty of India is its cultural diversity & the distinct food varieties. This weekend I made Sanjeev Kapoor’s black-eyed peas, his lobia rassedar, from his book of Accompaniments . Sanjeev Kapoor (born April 10, 1964) is an Indian Chef and television personality. 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. Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. In North India specially in Bihar and Uttar Pradesh boda/masala long beans is a very popular and favorite bean and used to make stir fries and curries.I have also posted my favourite long bean curry and this dry stir fry is also a family favourite I have used panch phoran to temper the long beans which enhance the flavour of this long bean stir fry/barbatti masala. How to make Dal Makhani-SK Khazana, recipe by MasterChef Sanjeev Kapoor DAL MAKHANI Ingredients ½ cup whole black gram (sabut urad dal), soaked for hours and drained tablespoons red kidney beans (rajma), soaked for ho. video recipe for the search query “kidney beans,cooked,kidney beans,cooked” 0 found The show completed over 650 episodes as of February, 2007.