chefsaha

Todays times of India  photo shoot dishes with some esteemed guests as well from north america.  with esteemed hotel guests  ikan pepe from indonesia - basa fillet wrapped in banana leaves in indonesian marination and grilled  something you are hearing for the first time - pyaz ka kheer ( onion pudding)  Afghani bharwan kalmi makhni ( afgahni style chicken leg stuffed with minced lamb- made into a main course by adding Makhni sauce - enjoy with Garlic Butter Naan ....mmmm Mysore style chilly paneer  Kasha mangsho - Mutton cooked in its own juices on dum - a pure bengali delicacy  with long staying guests from Montreal   ....  Another of my favourites - bhindi do pyaza This is where my skills are reflected the most . Penne Rigate with Grilled julienned veggies and grilled chicken breast with pomodoro basil sauce and olive herb oil brushed foccacia......

ANOTHER FAMOUS FROM HYDERABAD - YOU MAY MAKE IT WITH GOBI/ PANEER OR CHICKEN/ PRAWNS 65 SERIES -  Gobi/ Prawns/ Chicken/ PANEER  400 gms salt turmeric 5 gms corn flour/ maida/ red colour 100 gms ginger 50gms garlic 45gms green chiilly 5 gms curry patta 5 gms yogurt 40 gms kashmiri chilly paste 5 gms kasturi methi 2 gms jeera powder 3 gms BLACK PEPPERCORN 15 PCS LEMON JUICE 30 ML MAKE A BATTER WITH CORN FLOUR MAIDA AND PINCH RED COLOUR FRESHLY GROUND CORIANDER SEEDS AND BLACK PEPPERCORN SEASON THE SAME. MARIN...

BHARWAN KALMI KEBAB-  CHICKEN DRUMSTICKS STUFFED WITH MINCED MUTTON. CHICKEN LEG  PCS 16 JEERA POWDER GRM 15 GARAM MASALA GRM 10 KASTURI METHI GRM 2 CHAAT MASALA GRM 6 GINGER GARLIC PASTE GRM 32 HUNG CURD GRM 200 SALAD OIL ML 10 LEMON JUICE ML 10 KAJU PASTE GRM 25 CREAM ML 10 AMUL CHEESE GRATED GRM 10 GREEN CHILLY PASTE GRM 60 BESAN BROILED  GRM 30 ELAICHI POWDER GRM 2 EGG NOS 1 LAMB MINCE GRM 200 SALT GRM 8 YELLOW COLOUR GRM 1 ONION GRM 150 TURMERIC POWDER GRM 5 CORIANDER POWDER GRM 5 KASHMIRI CHILY POWDER GRM 5 MUSTARD OIL GRM 60 COOK MUTTON MINCE IN MUSTARD OIL AND SEASON WITH SALT PEPPER JEERA POWDER,  GREEN CHILLY , HALF GINGER GARLIC PASTE AND HALF G...

here you go . Today 3 recipes ancient ones very close to my heart modified as per modern day requirements. MYSORE CHILLY PANEER Paneer diamonds GRM 200 ONION RINGS GRM 30 SALT GRM 8 LEMON GRM 2 CORN FLOUR GRM 30 GINGER PASTE GRM 15  GARLIC PASTE GRM 30 GREEN CAPSICUM GRM 60 OIL GRM 150 MAIDA GRM 20 ONION JULIENNES GRM 40 GREEN CHILLY DICED GRM 30 CURRY LEAVES GRM 4 CORIANDER LEAVES CHOPPED GRM 10 MUSTARD SEEDS GRM 5 KASHMIRI CHILY POWDER GRM 30 CORIANDER POWDER GRM 25 CUT PANEER IN DIAMOND SHAPE. MAKE A BATTER WITH SALT LEMON JUICE CORN FLOUR GINGER GARLIC PASTE AND REFINED FLOUR . COAT THE PANEER AND SHALLOW FRY TILL GOLDEN.  HEAT OIL ADD MUSTARD SEEDS AND CURRY LEAVES ADD ONION JULIENNES AND GREEN CAPSICUM SAUTEE FOR A MINUTE. ADD SHALLOW ...

FOR ALL MY FRIENDS WITH KIDS - CHICKEN FINGERS WITH MIX GREENS AND PLUM SAUCE. YOU NEED CHICKEN FILLETS OR TENDERS. THIS IS THE SOFTEST MEAT OF CHICKEN FOUND ON EITHER SIDE UNDER THE CHICKEN BREAST ATTACHED TO THE DAGGER BONE... YOU NEED SOME BEATEN EGGS/ REFINED FLOUR AND BREAD CRUMBS DIP THE TENDERS IN FLOUR, THEN IN EGG AND FINALLY IN BREAD CRUMBS PAT THEM AND FREEZE THEM FOR 20 MINUTES. DEEP FRY THEM TILL LIGHT GOLDEN. SERVE WITH MESCULIN MIX AND STORE PLUM SAUCE. ( PLEASE DO NOT MAKE THEM WITH CHICKEN BREAST AS THEY WILL BE UNDERCOOKED AND RUBBERY IF FULLY COOKED) INGREDIENTS CHICKEN TENDERS   5 NOS REFINED FLOUR       20 GM BREAD CRUMBS      40 GMS EGG                              1 NOS SEA SALT          ...

                                          BUTTER CHILLY GARLIC WATER CHESTNUT VERY EASY VEGETARIAN DISH WITH CHINESE INFLUENCE. GO AHEAD INDULGE water chestnut grm 100 chilly paste grm 30 oil ml 60 salt grm 2 garlic grm 15 corn flour grm 20 white pepper grm 2 refined flour grm 20 butter grm 10 vinegar soya sauce spring onion ml ml grm 3 3 10 To make chilly paste, boil red chilly, drain make paste in a mixie jar. Heat oil add chilly paste and sautee add a touch of vinegar and soya sauce. make a batter with 20 gm corn flour and 20 gm flour - coating consistency. water chestnuts need to be batter fried first. haet your pan. add oil let it heat up for 30 seconds. add garlic and butter when the garlic starts changing colour add the chilly paste, pe...

THIS ONE GOES OUT TO ALL THE BONGS MISSING OUT THE SUNDAY KOSHA MANGSHO IT'S EASY JUST TRY Kasha mangsho 4 portions mutton 800 gms onion 400 gms ginger 200 gms garlic 100 gms cloves 6 nos green cardmom 5 nos cinnamon 2 nos ( 1 inch) red chilli powder 1 tspn degi mirch pwd 2 tspn turmeric 1.5 tspn broiled cumin powder 1 tspn yogurt 3 tbspn salt 4 gms mustard oil 6 tbspn coriander leaves 3 gms method:- In a...