chefsaha

My Resolution/ wish list for 2018 Inspire at least 50 people to eat healthy, cook at home and yes prepare breakfast for their kids and family, breakfast is the most important meal of the day. We need to understand that we have to break the fast. I understand cereal is very user friendly, but please try ..eggs, poori sabzi, paratha, French toast, pancakes, waffles, etc Make people understand that to make apple puree or a vegetable puree it takes only a few minutes please make it fresh. Introduce kids to different kind of foods. I know Mac n cheese is easy , but consider spending time with kids in cooking to enable them to grow interest in food. The problem of allergies was almost unheard when I was growing up but now a days it has become so common. Please eat fresh and not processed food. Eat protein, eat grains, eat orange colored  vegetables  or fruits, eat green vegetables, starch in form of rice/ potatoes. It takes 20 minutes to make rice..please do not use minute rice

For the dough:- Flour - 2.5 cups Ajwain ( carom seeds) - 1.5 tsp Salt 1.5 tsp Clarified Butter ( Ghee) - 4 tbsp Water - 1cup Rub flour and clarified butter, add salt and Ajwain ( carom seeds), Add water slowly to form a hard dough. Rest the dough for 20 minutes For the stuffing (samosa filling):- Medium sized potato boiled, mashed (5 pieces) Green Peas- 1 cup ( boiled and smashed a bit) Clarified Butter ( Ghee) - 2 tbsp cumin seeds - 1 tsp Salt - 1/2 tsp Ginger chopped - 3 tsp Dry Mango powder - 2 tsp Red chili powder - 1 tsp ( optional, use only if you want it spicy) Coriander powder - 1.5 tsp GaramMasala Powder - 1.5 tsp For the filling, warm a pan with clarified butter, add cumin seeds wait till it starts to crackle, add ginger and saute, add mashed potatoes, green peas and saute. Add the rest of the ingredients and mix well, cook on a low flame for 15 minutes, mixing every 3 minutes to ensure the stuffing is not sticking to the pan. cool the filling to mak

This one's a winner...Takes approx 8 minutes to make Breakfast Sandwich - with bacon, egg, cheese and tomato sandwiched in a rye toast buttered and smeared with sriracha sambal olek mayo Sliced Rye Bread Mayonnaise mixed with Sriracha and Sambal Olek( 1 tbsp mayonnaise, add 1/2 tsp sriracha and 1/2 tsp sambal olek) delete the sriracha and sambal olek if you dont like spicy 1 brown egg - ( over easy medium) tomato slices i slice of cheddar cheese butter two strips of bacon/ ham Method:- Toast the rye slices, apply butter fry the egg, flip, add cooked bacon slices and cheddar, cook till cheese starts to melt place the egg on top of the buttered toast put 2 slices of tomato on the other toast make a sandwich enjoy !!

Birthday Cake inspired by Black Forest and Halloween Candies The Chocolate Cake Dry Ingredients flour all purpose - 2 cups cocoa powder - 3/4 cup baking soda - 2 tsp baking powder -1 tsp salt - 1 tsp Wet Ingredients sugar - 2 cups veg oil - 1/2 cup hot water - 1 cup milk - 1 cup ( add 1 tsp vinegar as well) eggs - 2 large vanilla essence - 2 tsp sift dry ingredients whisk sugar with eggs till the sugar dissolves and incorporates a lot of air add veg oil, hot water, milk with vinegar and vanilla essence. mix wet ingredients with dry. mix it well. do not over mix. put in 2 round cake pans with buttered parchment( butter paper) in the bottom. divide batter equally in two pans. cook at 350 F for 45 minutes, check with a cake tester it should come out clean.. The syrup.. 1/2 cup sugar 1/2 cup water 1/4 cup liqueur ( i used Drambuie) boil water add sugar, dissolve sugar. turn the heat off, add liqueur and let it cool completel

Makes approx 18 individual size Cheese Cake Muffins Ingredients:- Graham Cracker Crumbs - 1 cup Butter - 2 tbspn Sugar - 2 tbspn Cream Cheese - 24 oz ( 3 blocks of 8 oz) Sugar - 3/4 cup Eggs - 3 large brown eggs Vanilla essence - 1 tspn 35% cream - 1 cup Icing sugar - 1 tbspn Vanilla essence - 1/2 tspn Mixed berries ( strawberry/ raspberry/ blue berry) - 1 cup Brown sugar - 2 tbspn Method: Mix graham crumbs, butter and sugar. lay them on muffin cups. to form the base of the cheese cake whip cream cheese , add sugar and whip till sugar almost is incorporated and its not grainy. add eggs 1 at a time and whisk, till you added all three eggs. add vanilla essence.  place the whipped cream cheese mix on muffin cups.  bake in a pre heated oven at 325 degree Fahrenheit for 25 minutes.  take it out from oven and let it cool for 1 hour at room temperature. transfer to refrigerator in a closed lid container and refrigerate for 2 hours.  prepare Chantill

Chick peas flour - 2 cups Ghee  ( clarified Butter) - 1/2 cup icing sugar - 1 cup Green cardamom powder - 1/2 tspn dry nuts - 2 tbspn ( almond/ pistachio/ cashew nut) optional raisins - 1 tbspn Heat besan in a non stick pan ( broil) no fat/ no oil for 10 to 12 minutes, constantly stirring with a wooden spoon, so it is cooking evenly. you would get a nutty aroma. Add melted Ghee and mix well. use a potato masher to mix and get rid of small pea sized lumps. cook for approximately 5 minutes , constantly stirring with a wooden spoon, so you don't get any dark brown colour take off the heat and stir in your icing sugar, use a potato masher to break open lumps. the texture you are looking for is like a corn meal consistency. add your dry nuts and raisins.  let it cool for 20 minutes take approx 1.2 oz of the mix and press it in your palms and form a roundel. it might break when you start, but dont give up. just try to press it hard and rotate in your palms. Be

EASTER BRUNCH BUFFET  2017 ICED SEAFOOD DISPLAY CHILLED SHRIMP COCKTAIL SAUCE, LEMON WEDGES CHEESE AND CHARCUTERIE STATION CHEESE AND CRACKERS TRADITIONAL GARNISHES, CORNICHONS, ASSORTED MUSTARDS, PICKLED VEGETABLES COLD BUFFET DEVILED EGGS  STEAK CUT TOMATO, BALSAMIC GLAZE, BOCCONCINI CHEESE CRAB SALAD CROISSANTS CHICK PEAS SALAD, RED KIDNEY BEAN SALAD  PASTA, KALAMATA OLIVES, GREEK FETA AND BASIL EMULSION CREAMY COLE SLAW CAESAR SALAD HOT BUFFET CLAM CHOWDER ·         PARSLEY CRUSTED PACIFIC COD ORANGE CREAM SAUCE ·         CHICKEN WINGS, MOZZARELLA AND PROSCIUTTO GRATIN, SCALLOP POTATOES ·         BROWN BUTTER ROASTED CAULIFLOWER, CARROTS, PEAS   ·         PASTA IN HOMEMADE TOMATO BASIL SAUCE CARVED BY A CHEF Ø   ROAST HAM  , HERB HONEY MUSTARD SAUCE, CREAMED HORSERADISH BREAKFAST STATIONS Ø   SCRAMBLED EGGS / EGGS BENEDICT Ø   HOME FRIES Ø   SMOKED BACON AND SAUSAGE DESSERT BUFFET  COCONUT CREAM PIE, WHITE CHOC

The shrimp and asparagus risotto is one of our most popular feature menu items this month. Try it soon before we move to our September features!!

BIBIMBAP – KOREAN DISH RECIPE MEAT AND MEAT SAUCE ·          100g (3.5 ounces) beef mince ·          1 Tbsp soy sauce ·          1 Tbsp sesame oil ·          1 tsp brown sugar ·          1/4 tsp minced garlic VEGETABLES AND OTHER ·          250g (0.6 pounds) mildly seasoned spinach ·          350g (0.8 pounds) mildly seasoned bean sprouts   100g (3.5 ounces) shiitake mushroom ·          120g (4.2 ounces) carrots (1 small) ·          1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots) ·          3 to 4 serving portions of steamed rice ·          3 or 4 eggs (depending on the serving portion) ·          Some cooking oil to cook the meat, mushroom, carrots and eggs . ·          Seasoned seaweed, shredded (long thin cut) BIBIMBAP SAUCE – THE BELOW SAUCE MIGHT BE ONLY ENOUGH FOR  3 SERVINGS IF YOU LIKE EATING IT SPICY. ·          2 Tbsp   gochujang – ( substitute with sriracha) ·          1 Tbsp   sesame oil