chefsaha

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