INSTANT NYLON KHAMAN in 5 MINUTES | Easy Microwave Recipe | इंस्टेंट नायलॉन खमण | Chef Sanjyot Keer

Instant Nylon Khaman that cooks in just 5 minutes in the microwave, super soft, spongy, and beautifully juicy every time. ✨ It’s quick, fuss-free, and perfect when you’re craving something light and delicious. I’ve also shared the chutney that pairs perfectly with it. Do give this recipe a try… Happy Cooking! ❤️ Say hello to the BLP 2.0, your new kitchen superstar that makes cooking easier, faster, and way more fun 🥰🚀 Happy shopping! 🛍️ 🛒 Buy on Amazon: https://amzn.in/d/00oVb9g 🌐 Curaa Website: https://curaahome.com/products/blendl... Instant Nylon Khaman Prep Time: 10 minutes Cooking Time: 10-15 minutes Serving: 3–4 Ingredients: WATER | पानी 1 CUP / 240 ML CITRIC ACID | नींबू का सत 1 TSP SALT | नमक 1/2 TBSP SUGAR | शक्कर 3 TBSP GROUNDNUT OIL | मूंगफली का तेल 1.5 TBSP GRAM FLOUR | बेसन 2 CUPS + 2 TBSP / 220 GRAMS BAKING SODA | बेकिंग सोडा 1 TSP WATER | पानी 1 TSP OIL | तेल A FEW DROPS Tempering GROUNDNUT OIL | मूंगफली का तेल 2 TBSP MUSTARD SEEDS | राई 2 TSP GREEN CHILLI | हरी मिर्च 3 NOS. (SLIT) CURRY LEAVES | कड़ी पत्ता 10–12 NOS. ASAFOETIDA | हींग 1/4 TSP WATER | पानी 1 CUP SUGAR | शक्कर 2 TBSP SALT | नमक 1/4 TSP Garnish FRESH CORIANDER | हरा धनिया FRESH COCONUT | ताज़ा नारियल Method: Start by preparing the base mixture. For that, take a large bowl and add water to it. Add citric acid, salt, sugar, and groundnut oil. Whisk properly until the citric acid dissolves completely. This step is important, so make sure everything is fully dissolved. Now place a strainer over the same bowl and add gram flour to it. Sieve it directly into the liquid. Once added, whisk it well to form a smooth batter without lumps. The consistency should be flowing but slightly thick. Cover and let this batter rest for 10 minutes. While the batter rests, prepare the chutney. Now check the batter. You’ll notice it has settled slightly. At this stage, grease a microwave-safe tray with a few drops of oil, covering both the base and sides properly. Add baking soda to the batter along with a little water and mix immediately. You will see the batter becoming light and airy. Do not overmix; just combine it well. Pour this batter into the greased tray and lightly tap it to level it out. Place it in the microwave and cook for 5 minutes. After 5 minutes, check using a toothpick. If it comes out clean, it is done. Let it cool slightly, then loosen the sides and demould by flipping it out. Cut into desired pieces. You’ll see a soft, airy, spongy texture. Now prepare the tempering. Heat groundnut oil in a pan. Once hot, add mustard seeds and let them crackle. Add green chillies, curry leaves, and hing. Switch off the flame and let it cool slightly. Now carefully add water, sugar, and salt. Mix well and cook for 2–3 minutes on high flame. Then switch off and let it cool slightly. The tempering should be warm, not very hot. Pour this evenly over the khaman pieces so everything soaks properly. You’ll see it absorb nicely and become even softer. Your delicious, soft, spongy and juicy Nylon Khaman is ready. Green Chutney: FRESH CORIANDER | हरा धनिया 1 CUP GINGER | अदरक 1/2 INCH GREEN CHILLI | हरी मिर्च 3 NOS. GATHIYA | गाठिया 3 TBSP SUGAR | शक्कर 1 TBSP CUMIN SEEDS | जीरा 1 TSP SALT | नमक TO TASTE ICE CUBE | बर्फ 1 NO. WATER | पानी AS REQUIRED LEMON JUICE | नींबू का रस OF 1/2 LEMON Method: In a mixer jar, add fresh coriander, ginger, green chillies, gathiya, sugar, cumin seeds, salt, ice cubes, and water. Grind into a smooth chutney. Keep it slightly thin. Add lemon juice later, just before serving. Finally, add lemon juice to the chutney and mix. Taste and adjust if needed. Serve the soft, spongy Nylon Khaman with chutney. #YFL #SanjyotKeer Follow Your Food Lab on:   / yourfoodlab     / yourfoodlab   Follow my personal handles here: (Chef Sanjyot Keer)   / sanjyotkeer     / sanjyotkeerofficial   https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Batter 1:21 Green Chutney 3:10 Cooking Khaman 5:52 How to cook Khaman in a steamer 8:50 Cutting Khaman 9:38 Tempering & Final Process 10:44 Plating 13:34 Outro 14:33