chefsaha

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