chefsaha

file:///C:/Documents%20and%20Settings/Administrator.CHEF/Desktop/christmas%20menu%202014.pdf

This comfort food recipe started with the love my son had for mac and cheese. We were living in Canada and that’s the food he wanted to eat every time we would go out for dinner or even when we are at home. And to be very honest I too loved the ooey gooey macaroni and cheese, but wanted to stay away from the packed food credentials. So here it is out for all the parents who want to feed their kids a perfect mac n cheese.......... It’s just so satisfying to the tummy.  MACARONI AND CHEESE A’  LA CHEF SAHA macaroni 120 gms white sauce - make a blond roux( flour 5 gms and butter 5 gmscooked) , milk 100, onion 1 med , clove1 number 120 ml Yellow aged cheddar cheese 100 gms salt 3 gms olive oil 50 ml Sliced Baguette rubbed with smashed garlic and toasted 2  slices) 28 gms ·          Boil macaroni to al dente toss with

my inter continental menu from ontario, canada........... created by me Appetizers Shrimp Platter.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $10.95 A selection of fried shrimp served with sweet chili Thai sauce Warm Scallops & Crab Cakes.. . $13.95 Served on a bed of mixed leaf salad and sun-dried tomatoes Baked Brie.. . . . . . . . . . . . . . . . . . . $8.99 Warmed brie gently drizzled with sweet natural honey and roasted pecans Soup & Salads Soup du Jour. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $4.95 Mediterranean Lentil Soup.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $4.99 Velvety soup with a hint of cumin and Mediterranean croutons Minted Citrus Salad.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $6.95 Low calorie salad of citrus f

Delectable Ghost Korma GHOST KORMA Ingredients 1 onion, finely sliced   700 gms Mutton                 3-4 tsp  Curd                    Salt to taste 2 tsp Coriander powder       1 tsp Red chilli powder      1 tsp Coarsely ground Garlic and ginger  4 Cloves                 3 Green cardamom         3 Cinnamon sticks        2 tsp Fried onions           Oil for frying Method Heat oil in a deep dish, add the finely sliced onions and sauté till transparent. Add the mutton, curd, salt, water, coriander powder, red chilli powder and mix well. Now add the garlic, ginger, cloves, green cardamom and the cinnamon sticks. Cover and cook on a slow flame for about 30 minutes, then add the fried onions and stir again. Cover and cook for an hour or till done. Garnish with thin deep fried onion rings and serve. Recipe Courtesy: Sourav Saha, Executive Chef , 

Recommend 103 Tweet Mouthwatering kheema samosa KEEMA SAMOSA Ingredients: 50 gms Onion 05 gms Whole Garam masala  250 gms Keema  1 tbsp  Hung curd  10 gms  Ginger-garlic paste  250 gms Refined flour 1 tsp   Powdered garam masala   5gms    Chopped ginger Handful of dry fruits For marinating:  Red chilli powder, turmeric, coriander powder, curd and salt. Method: Marinate the keema with ginger-garlic paste, red chilli powder, salt, turmeric, coriander powder, curd. Mix well and keep aside for 20 minutes. Heat oil, add the whole garam masala, sliced onions and sauté until they turn golden brown. Add the marinated keema to the oil and cook till it softens. Add ginger and the dry fruits. For the samosa, add salt and oil to the refined flour and knead it into a stiff dough. Divide into small balls. Flatten with a pin roll, place the keema in the centre and shape it into a samosa. Fry till light golden. For the chutney, whisk hung curd, castor

Make these delicious Eid dishes By  Madhulika Dash  |  Yahoo Lifestyle  –  Mon 28 Jul, 2014 2:30 PM IST   HALEEM Ingredients:    500 gms Boneless mutton (cubed)   1/2 cup Dalia    1 tbsp each of split black, Bengal and green gram   1 cup   Yogurt   Salt to taste Oil to deep fry 4 Onions   1 tbsp Green chilli paste 1 tbsp 1 1/2 Ginger and garlic paste   1 tsp Shahi jeera    10-12 Black peppercorns   1/2 tsp Turmeric powder   6 cups Mutton stock   1 tbsp Chopped fresh mint leaves   1 tsp Garam masala powder   1/4 cup Pure ghee   1/2 cup Milk   Fresh mint leaves a few sprigs Lemon wedges Method Soak broken wheat for three to four hours in two cups of water. Soak urad dal, chana dal and moong dal in one cup of water. Marinate mutton with yogurt and salt for one hour in the refrigerator. Heat sufficient oil in a kadai and deep-fry onions till golden. Remove, drain oil and keep aside. In a pressure cooker, tip in the broken

AWADHI DAHI KE KEBAB

yakhni pulao Ingredients:- • 1 kg Goat Meat/Lamb with bones, cut into 2" pieces  • 2 tbsp Garlic Paste  • 2 tbsp Ginger Paste  • 6 Green Cardamom  • 6 Cloves  • 1" piece Cinnamon  • 1 Black Cardamom  • 10 Black Peppercorns  • 1 tsp Cumin Seeds  • 2 tsp Coriander Seeds  • 1 large Bay Leaf  • 1 Star Anise  • 1 tsp Red Chili Powder  • 4 large Onions - 2 chopped fine, 2 sliced very thinly  • 3 tbsp Vegetable/ sunflower/ canola cooking oil  • 2 1/2 cups Basmati Rice, washed well  • 3 tbsp fresh Yogurt  • Salt to taste How to make Yakhni Pulav: • Put 6 cups of water in a pre

Awadhi Paneer Do Pyaza AWADHI PANEER DO PYAZA Ingredients:     5 gm coriander seeds ; 200 gm onion ; 5 green cardamom ; 5 gm Kashmiri red chilli ; 5 cloves ; 2 gm mace ; 15 gm ghee ; 50 ml cream ;  20 gm yogurt ; salt to taste,  2-3 drops attar ; 500 gm paneer ; Method:   For the Gravy:   Put whole red chilli, crushed coriander seeds, onion quartered, green cardamom, cloves, mace in water with ghee. Boil till onions are tender and done. Then add beaten yogurt to it and cook till the fat leaves the gravy. Season with white pepper powder, mace powder, green cardamom powder, salt and attar and add paneer cut in cubes to the gravy gently stirring it in so as not to break. Serve hot.

on the occasion of this food festival which is running successfully let me share a few recipes............ Roghni nanhey aloo ROGHNI NANHEY ALOO Ingredients:   oil for frying; 2"pc of ginger ; 4-5 pods of garlic ; 2 cloves ; 400 gm onion( half sliced and deep fried till golden / other half slice and make a paste ; 5 gm red chilli powder ; 10 gm ghee ; 10 gm yogurt ; 5 gm green cardamom powder ; 15 gm cashew nut ; 150 gm baby potatoes ; salt to taste Method:   Peel baby potatoes and shallow fry them in hot oil.  In a separate vessel heat oil. Add cloves when it starts crackling, add ginger garlic paste and stir well. Pour in the raw onion paste stirring vigorously.Cook till the fat starts leaving the side and then add the brown onion paste, reduce the flame and  put the cashew nut paste, salt, red chilli powder and yogurt. Cook over a slow flame stirring gently till all the water evaporates and the gravy starts leaving oil, throw in the fried potato with a little wat

some pics of our team effort for the festive season........ PISTACHIO AND KIWI SWISS ROLL SEAFOOD PLATTER FISH ROULADES, STUFFED SQUIDS AND CITRUSSY MARINATED AND GRILLED PRAWNS  HAND MADE CHICKEN SAUSAGES, TERRINE OF DUCK TURKEY CHICKEN LAMB AND FISH, GALLANTINES, PATES AND ROULADES  ROAST LEG OF SPRING LAMB WITH MINT AND GARLIC  ROAST TURKEY WITH STUFFING  PANEER ( COTTAGE CHEESE) ROULADES AND PATES  WOK COOKED WHOLE DUCK  SWEET AND SOUR THAI STYLE ROASTED LAMB WITH LYCHEES  MINCED MEAT PIES