Karachi Paneer capsicum 100ml Refiend oil 20gms Jeera (cumin ) 150gms Chopped oninons 20gms chopped green chillies 20gms Chopped garlic 20gms Chopped ginger 3 small tomatoes chopped 10gms turmeric powder 30gms red chilli powder 30gms coriander powder 10gms cumin powder 10gms garam masala 50gms diced Capsicum 300g paneer Salt to taste 50ml cream Heat the oil in a...
Jello cake 1 Regular white, yellow or golden cake mix 1 Large box nutria sweet jello 1 Small box nutria sweet jello 1 Large envelops of nutria sweet dream whip Bake cake as normal.let cake cool to warm.poke holes with fork. Mix 1large jello as normal, let cool down pour into cake, put cake jello into fridge until...
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 Wash the corn & drain till dry, crush them in a grinder till coarse. Add rest of the Ingredients together to the...
Easy way to make appam by Chef Raghu Ingredients 500gms Raw Rice 300gms Grated coconut 20gms yeast 100gms Sugar Salt to taste Wash and soak rice for 5 hours, Grind rice and coconut to a smooth paste. Now Cook that on low heat stirring continuously by adding little water, until it becomes like a porridge. Let it cool completely....
Nutmeg sauce by Chef Raghu 50gm Butter 30gm Flour 20gms Sugar 1 Egg Yolk 5gm Vanilla 100ml Boiling water 10gms Nutmeg Butter saucepan remove from heat, blend in four sugar using stir, blend in egg yolk, vanilla, gradually add boiling water, blending thoroughly, cook over low heat, stirring constantly until thickened. Stir in nutmeg, serve warm over gingerbread...
Rum sauce by Chef Raghu 1 Eggs 30gms Sugar 50ml Heavy cream whipped 30ml Rum Beat eggs until light using mix stir. Add sugar gradually, continuing to beat until mixture loses its grainy texture. Fold into whipped cream flavour to taste with rum or rum extract. Serve over plum pudding apple crisp. ...
Almond apricot sauce By Chef Raghu 50gms Dried apricots 100ml Water 30gms Sugar 20ml Lemon juice 50gms Slivered blanched almonds Cut apricots into eights. Place in sauce pan along with water simmer about 20 minutes or until apricots are tender. Add sugar lemon juice almonds stir, serve warm over plain sponge cake or pound cake. ...
Raisin sauce by Chef Raghu 30gms Brown sugar 20gms Dry mustard 30gms Flour 30gms Raisins 30ml Vinegar 100ml Water Combine all ingredients in sauce pan blend thoroughly using mix stir, Bring to boil over medium heat simmer 15 minutes over low heat stir occasionally. Serve with ham or fresh pork ...
Béarnaise sauce (France) by Chef Raghu 20gms Tarragon 20gms Chervil 30gms Chopped scallion 20gms Black peppercorn 30ml Tarragon vinegar 30ml White wine 1 Egg yolks 100ml Water 40gm Butter Salt to taste 20gms Cayenne Combine tarragon, chervil, scallions, ground pepper, vinegar, wine in sauce pan blend using mix stir. Cook over medium heat until reduced to a thick...
Baked Chicken with baby corn By Chef Raghu 500gms Blanched baby corn 200gms Boiled chicken 50gms Butter 20gms White pepper powder Salt to taste 50ml Cream 70ml White sauce 30gms Grated cheese Mix baby corn, shredded chicken and add pepper powder, salt, cream, white sauce and butter. Transfer to a greased baking dish and sprinkle cheese on top,...
Polynesia sweet – sour sauce By chef Raghu 50gms Butter 100ml Water 30ml Cider vinegar 20ml Soya sauce 30gms Sugar 20gms Cornstarch 30ml Sherry wine Melt butter in sauce pan, add water, vinegar, soya sauce, sugar, blend thoroughly using mix-stir, bring to boil simmer 5 minutes. Dissolve cornstarch in sherry slowly stir into simmering liquid, Simmer stirring constantly...
TURAI AUR PALAK KA SHORBA BY CHEF RAGHU 80gms Turai 50gms Chopped tomato 30gms Chopped garlic 20gms Jeera seeds 50ml Refined oil 80gms Onions 10gms Turmeric 20gms Yellow chili powder 20ml Lemon juice 60gm Coriander root Salt to taste 80gms Palak chopped Chop lauki roughly, heat oil in a pan add chopped garlic and chopped onions till tender....
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 Soak the glass noodles in warm water....
VILAYATI SUBZI HANDI BY CHEF RAGHU 50gms Broccoli 30gms Zucchini 30gms Sprouts 30gms Pimentos’ 30gms Baby corn 50gms Chopped onions 50gms Chopped tomato 50ml Curd 30gms Chopped coriander 10gms Turmeric powder 20ml Lemon juice 30gms Butter 20gms Chopped green chilly Heat oil in a pan, add jeera, green chilly chopped, chopped onion, chopped tomato and sauté it Add...
Khumb masala by Chef Raghu 100gms Mushroom 20gms Grated Cheese 10gms Shai jeera 20gms Chopped garlic 20gms Chopped green chilli 20ml Lemon juice 20gms Chopped coriander 30gms Butter Salt to taste 100gms Chopped onion 80gms Chopped tomato 80ml Oil 20gms Garam masala 20gms Red chilli powder 20gms Dhaniya powder Heat oil in a pan, add jeera, chopped garlic,...
Taco Meat by Chef Raghu 100ml Vegetable Oil 20gms Chopped garlic 50gms Fine chopped onion 150gms Ground meat 20gms Cayenne pepper 20gms Cumin powder 20gms Red chilli powder 20gms Garlic powder 20gms Dry oregano Salt to taste 20gms Black Pepper Salsa Method: Saute' garlic and onion in oil. Add ground meat and 1/3 of seasonings. When meat cooked...
Paneer pasanda by Chef Raghu 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...
Kollam pomfert fish fry by Chef Raghu 80gms Pomfert 15gms turmeric powder 30gms Red Chili powder 20gms Ginger garlic paste 10gms besan flour 1 egg 20gms Kashmiri red chili powder Salt to taste 2sprig Curry leaves 100ml Coconut oil Make a paste of egg, besan flour, turmeric powder, red chili powder, Kashmiri chili powder and salt. Apply this...
Lucknowi roti by Chef Raghu 100gms Channa dal 20gms Dry ginger 30gms Jaggery Salt to taste 20gmsPoppy seeds 10gms Asafoetida 100gms Maida 50ml Ghee Soak channa dal, poppy seeds and dry ginger overnight. Boil channa mixture and make a paste out of it and set aside. Make a dough with flour and stuff channa mixture, roll flat and...
Peshawari gosht sheek kabab by Chef Raghu Minced Mutton Kidney fat Chopped Green chilli Ginger garlic paste Whole garam masala Salt to tasts Elachi (cardamom) Javatri (nutmeg) Butter Mince mutton and kidney fat, rub the meat adding chopped chilly, ginger garlic paste, garam masala powder salt, cardamom powder and javitri powder into it. Make it into nice mixture...
A simple way to prepare Urud Dal by Chef Raghu 100gms Urad dal 80ml Tomato puree 30gms Butter Salt to taste 20gms Red chilly paste 30gms Ginger garlic paste 30ml Cream 20gms Kasuri methi powder Cook dal keep aside ,in a pan heat oil, add ginger garlic paste,red chilli paste, kasuri methi, tomato puree add dal, cream, butter...
Dhai ki Baingan by Chef Raghu 100gms Sliced Brinjal (Baingan) 100ml Beaten curd Salt to taste 20gms Cardamon powder 30gms Fresh coriander 20gms Garam masala 30gms Besan 20gms whole red chilli 2sprig Curry leaves 50ml Ghee Fry baigan, Mix besan with curd and keep aside.In a pan heat ghee add curry leaves and besan flour mixture,allow it to...
BHUTTE SEEKH KABAB BY CHEF RAGHU 100gms Corn kernels 50gms Grated paneer 20gms Yellow capsicum 20gms Red capsicum 20gms Green capsicum Salt to taste 10gms Garam masala 10gms Cardamom powder 10gms Chopped green chilli 30gms Chopped onion 20gms Chopped ginger 30ml Cream cheese Mix all the ingredients together in a bowl like a paste, Apply this on skewers...
CHANNE KE KEBAB BY CHEF RAGHU 50gms Boiled chick peas 100gms Boiled & Grated potato 50gms Grated cottage cheese 30gms Shahi jeera 30gms Ginger 20gms Green chilli 20gms Chopped coriander 30gms Roasted channa powder 50ml Ghee Salt to taste 20gms Yellow chilli powder 10gms Turmeric powder Boil the chick peas and mash it and mix the grated boiled...
BESAN DHOKLA BY CHEF RAGHU 300gms Besan flour 30gms slit Green chilly 100ml Buttermilk 10gms Mustard seeds Salt to taste 30ml Oil 5 sprig Curry leaves 30gms Sugar 50gms Grated coconut 30ml Lemon juice 20gms Chopped Coriander Mix Besan in the buttermilk. Add 2 finely chopped green chilies and cover it. Keep aside for two Hours. While preparing...
Lucknowi Jhinga by Chef Raghu 100gms A Grade Prawns 30gms Ginger garlic paste 20gms Ajwin 30gms Yellow chilli powder 10gms Turmeric powder 10gms Garam masala powder 20ml Lemon juice 30gms Hung curd 20gms Roasted channa powder 30ml Cream Salt to taste Marinate the prawns with ginger garlic paste, ajwain, yellow chilli powder, turmeric powder, garam masala, lemon juice,...
ANAR AUR CHUKANDER KA MURGH BY CHEF RAGHU (Pomegranate & beetroot chicken) Boneless Chicken Pomegranate Juice Boiled beetroot Hung curd Garam masala powder Grated cheese Ginger garlic paste Cardamom powder Salt to taste Black salt Make paste of boiled beetroot and pomegranate juice and marinate chicken in it keep aside for 20 minutes. In a mixing bowl add...
Masaledar Akharot Pudhina ki Khumb by Chef Raghu Chopped Mint leaves Diced Mushroom Sliced onions Walnut paste Cashew paste Ginger Garlic paste Garam masala powder Salt to taste Yellow chilli powder Jeera powder Cream Butter Chopped coriander leaves Heat oil add chopped onions and saute for few minutes, add ginger garlic paste. Now add walnut and cashew paste,...
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...
Chicory or endives with cheese sauce by Chef Raghu (Brussels lof met kaassaus) 30gms Chicory Salt to taste Cheese sauce 50gms Butter 30gms Flour 100ml Milk 100ml Stock 30gms Meat cubes 30gms Grated cheese 20ml Worcestershire sauce Salt to taste 20gms pepper Cut a thin piece from the bottom of chicory. Wash vegetable and boil it for 2...
Curried rice and meat casserole by Chef Raghu (Kerrieschoteltje) 50gms Minced onions 30gms Curry powder 100gms Minced meat 100gms coocked Rice Salt to taste 100ml Meat stock Melt the butter in a skillet, add the onions and curry, fry to a golden brown. Add meat cooked rice, salt and stock, heat thoroughly serve with a green salad ...
Meat and potato casserole by Chef Raghu (Filosoof) 30gms Cold meat 30gms Boiled potatoes 20gms Butter 100ml Stock 50gms Small onion 20hms Pepper Salt to taste 10gms Nutmeg 50gms Bread crumbs 30gms Butter Mincemeat, mash potatoes fry the chopped onion in butter. Mix all these ingredients together and add stock until it is as thick as mashed potatoes....
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...
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...
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...
Curried Lamb Strips by Chef Raghu Ingredients: 250 gm lamb - shredded 2 tsp raw papaya paste with skin 1 tbsp fish sauce Coarsely ground black pepper 1 bunch Chinese lettuce 2 tbsp oil 1 tbsp fish sauce 2 tsp sugar 4 shredded lime leaves Curry Paste 2 tbsp roughly chopped lemon grass 2 tsp grated lemon rind...
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...
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...
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...
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...
