Thord Man Khao Phod by Chef Raghu

(Corn cakes)

100gms Corn Whole

40gms Red Curry Paste

30gms Muckroot leaf juliennes

Salt to taste 

20gms Sugar

20gms Corn Flour

Refined Oil to fry

30gms Coriander Root Paste

POH PIA JE BY CHEF RAGHU

8 sheeets Poh Pia Pastries (Wanton sheets)

50gms Cabbage Julienne

30ml Soya Sauce

30gms Glass Noodle

200ml Refined Oil

20gms Pepper Powder

20gms Sugar

Salt to taste

20gms Madras Curry Powder

30gms Coriander Root Paste

20gms Garlic Chopped

40gms Black Mushroom Julienne

40gms Carrot Julienne

For the poh pia je: Cut the Poh Pia Sheets into four equal squares, damp them in a cloth. Using the above made filling, make spring rolls of 2.5” dimention. Fry the poh pia in medium hot till crisp & golden brown.

Thin sliced paneer (Cottage cheese)

Grated paneer

Mint & Corainder Chutney

Salt to taste

Garam masala

Corainder powder

Jeera powder

Kasuri methi

Butter

Cream

Make a mixture of grated paneer, mint, and coriander paste and apply a layer on paneer, roll and shallow fry it. Make a gravy by adding all remaining items to mint coriander paste finish with butter and cream.

BHUTTE SEEKH KABAB BY CHEF RAGHU

CHANNE KE KEBAB BY CHEF RAGHU

BESAN DHOKLA BY CHEF RAGHU

STEAMING PROCESS

Masaledar Akharot Pudhina ki Khumb  by Chef Raghu

Pineapple duck

Stew one young duck in kettle for an hour. Add salt and pepper and two Tbsp. of Chinese sauce. Add one can sliced pineapple, including syrup in it and let cook for 30 minutes

Orange Duck

Here is a dosh of duck meat with the added taste of old preserved oranges. Chop a young duck in pieces. Put in a kettle cover with boiling water, add one dozen dried orange peels, and cook slowly for an hour add two cups cut white mushrooms, salt and pepper, three tbsp. Chinese sauce, and cook for 20 minutes. Serve garnished with small slices of boiled ham.

SUBZI MEWA SEEKH BY CHEF RAGHU

Ingredients

30gms Carrot Trimmed Red

20gms Beans fresh

30gms Cauliflower

50gms Paneer

50gms Boiled Potato

20gms Cashew nut Broken

20gms Almond

10gms Pista Peeled

30gms Bread Crumbs

20gms Roasted Channa

20gms Chilli Powder

10gms Apricot Dry

10gms Raisins

10gms Ginger

10gms Salt & Pepper

5gms Maize Powder

10gms Elaichi-Green Cardamom Powder

Chop carrots, fresh beans &cauliflower very finely. Boil all the vegetables.  Mash the potatoes & paneer, make a smooth paste and add sliced almond, broken cashew nuts, pistachio, bread crumbs, roasted channa, chilli powder, apricot dry, chopped raisins, chopped ginger & add the cooked vegetables, salt, pepper, maize & cardamom powder. Skewer in a rod and cook in tandoor & serve with mint chutney & tandoori salad. 

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Bakdoonsiyyeh by Chef Raghu

(Parsley Salad)

Ingredients:

Half a cup of tahini

2 tablespoons lemon juice

1 bunch parsley

Water

Salt and olive oil to taste

Before using the tahini, shake the jar well. Pour half a cup of tahini into a small soup bowl and add the lemon juice. Mix well until you get a smooth homogeneous mixture. Add one-two tablespoons of water to the mixture and mix well until it is of a soft texture. Chop the parsley finely (after cleaning it thoroughly and removing the stalks) and add it to the tahini mixture. Add salt and olive oil to taste.

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Mutabbal by Chef Raghu

(Eggplant salad)

Ingredients:

2 Large eggplants

2 garlic cloves

2 table spoons of “Tahini”

4 table spoons of lemon juice

1/2 green chili pepper

Salt and olive oil to taste

Remove the head of the eggplants, and make two horizontal incisions with the knife on each side of the eggplant. Place the eggplants under the grill for 30 minutes, until the skin is almost burnt. In the meantime, mix the two tablespoons of tahini with the lemon juice until it becomes a smooth light beige uniform paste. Remove the eggplants, and place them on a plate. Bring a deep dish and open up the eggplants. Start removing the inside of the eggplants and placing it in the deep dish. Make sure you don't take any of the skin. The insides of the eggplant will be slightly watery, so mix it with a fork which would at the same time cut it into smaller pieces, almost a paste though not uniform in any way. Add the tahini paste and mix well with the fork. Crush the garlic cloves with the chili pepper and add to the mixture. Mix well. Add salt and olive oil to taste.

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MURGH MALAI KEBAB BY CHEF RAGHU                                                                                                                                                                                                                                    

 Ingredients

100gms Chicken Breast

50ml   Curd

30gms Cheese

50ml Cream

Salt to taste

5gms White Pepper Powder

10gms Chopped coriander

10gms Chilli green

10gms Garlic Peel

10gms Chopped ginger

5gms Garam masala

50ml Lemon juice

30gms Cashew paste

Cut the chicken breast.  Add salt white pepper powder keep aside for 10 mins. Whisk the curd till it gets smooth consistency then add cheese & cream.Finely chop coriander leaves, ginger,garlic, green chilli &  kaju paste – mix all together & then put chicken in the butter.Keep aside for 2 hours, skewer it, cook it in tandoor & serve with mint chutney & tandoori salad.

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TANDOORI MURGH BY CHEF RAGHU

Ingredients

100gms Chicken Whole

10ml Curd

20gms Saffron

10gms Chilli Powder

Salt to taste

10gms Garam Masala

30ml Lemon

30gms Ginger Garlic Paste

50gms White Butter

Clean the chicken first. Make incisions in the chicken.  Rub the salt, lemon juice, chilli powder & keep aside for 10 minutes. Make a batter with curd masala, saffron & ginger

garlic paste. Mix it in chicken & keep aside for 2 hours. Skew it & cook it in tandoor, serve with mint chutney & tandoori garnish.

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MURGH TIKKA BY CHEF RAGHU

Ingredients

250gms Chicken thigh

200gms Curd

25gms Saffron

20gms Ginger garlic paste

Salt to taste

10gms Garam masala

10ml Mustard Oil

10gms Red Chilli Powder

50gms Butter White

20ml Lemon juice

10gms Black Cumin

Use boneless chicken legs. Wash carefully. Drain all water. Add curd, ginger, garlic paste, salt, garam masala, red chilli powder, lemon juice, black cumin. Mix in saffron. Keep aside for 2 hours. Skewer, cook in tandoor.  Serve with mint chutney

& Tandoori salad.

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MURGH KHURCHAN BY CHEF RAGHU

Ingredients

250gms Chicken fillet

10gms Coriander whole crush

25ml Ghee

10gms Jeera Whole

20gms Peeled Garlic

50 gms chopped onion

150gms chopped tomato

10gms Red chilli powder

5gms turmeric

Salt to taste

50gms Capsicum Green, Red & Yellow

10gms Coriander Leaf

10gms Ginger Garlic Paste

Marinated the chicken with ginger garlic paste, salt,red chilli powder & lemon juice.

Heat the ghee & add jeera.  After that put trimmed onion on it.  When the onion is brown, add ginger garlic paste, chilli powder, turmeric powder, salt & trimmed onion on it.  Now the masala is ready.Heat the ghee in a pan.  Put the chopped garlic, vegetables, capsicum red, green and yellow.  Sautee it and then fry the fillet and add on it.  Toss & season then serve. Garnish with coriander leaf.

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JAHANGIRI SHORBA MURGH BY CHEF RAGHU

Ingredients

200ml Chicken Stock

10gms Mint Leaf

10gms Coriander Leaf

10gms Ginger

10gms Garam masala whole

10gms Garlic Peeled

10gms Flour Maida

15ml   Cream

10gms White Pepper Powder

10gms Chicken Cubes

10gms Almond Paste

30gms Onion

05gms Ealichi powder

Heat the ghee & add whole gram masala, chopped ginger, garlic & onion slices.

After saute it add maida on it.  When maida is well cooked add chicken stock on it.

Then boil it and add almond paste and when it is cooked add salt, white pepper powder, elaichi powder for seasoning and serve it. Garnish with chicken cubes, mint & coriander leaf.

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