Black dal by Chef Raghu 500gms boiled black dal 30gms chopped garlic 30gms Ginger Garlic paste 4nos slit green chillies 10gms Jeera powder 20gms jeera seeds 30gms red chili powder 20gms Roast & crushed garam masala powder 100ml refined oil 200gms Yellow butter 100ml Sour cream Salt to taste Heat oil in a pan add Jeera seeds, green...
Black Channa masala by Chef Raghu 500gms boiled black channa 30gms chopped garlic 10gms asafetida 30gms Ginger Garlic paste 4nos slit green chillies 10gms Jeera powder 20gms jeera seeds 30gms coriander powder 30gms red chili powder 3nos dry red chilli 20gms Roast & crushed garam masala powder 100ml refined oil Salt to taste Coriander for garnishing Heat oil...
Chicken rice soup by Chef Raghu Heat 500ml chicken stock, 500ml water add 200gms small cut chicken pieces and boil 10 minutes, add little boiled rice, add Chinese seasoning and serve hot. #ohsblr #oraangehospitalityservices #chefraghu #hireachef #chefsonwheels #bangalore #bengaluru #metrosaga #ohsrooms #ohsevents&catering #weddingplanners #outdoorcatering #odcboys OHS (Oraange Hospitality Services) Hotel Management Consultancy, Catering & Events, Hotel Room Bookings....
Shrimp fried rice by Chef Raghu Wash and shell 500gms of shrimp fry in cooking oil until half done, then add one medium-size onion, chopped fine, one half white mushrooms, one stalk chopped celery, fry about five minutes. Add five cups cold steamed rice, stirring with a big fork or spoon and season with three tablespoons Chinese sauce...
Nasi Goreng by Chef Raghu (Indonesia’s version of fried rice) 200 ml peanut oil 100gms onion chopped 2tbsp curry powder 20gms turmeric powder 30gms ground gingerroot 20gms crushed dried red peppers 500gms long grain rice 300ml chicken stock 300tbsp black treacle 3tbsp soya sauce 50gms crushed peanuts 50gms minced chicken 2 scallions, chopped 50gms cooked green peas Heat...
Wok tossed fried rice by Chef Raghu Cut a few slices of bacon or ham into small pieces and fry until brown. Remove the pieces and fry two cups of cold cooled rice in the grease about five minutes. Add three eggs to the rice, replace the bacon mix well and fry all together until eggs are well...
Fish Rice Soup by Chef Raghu Cut thin slice of fish add to one gallon water add one-half pint rice, cook for three hours, adding one dried onion two pieces dried orange peel, and salt for seasoning. Serve in deep bowls, into each may be put a teaspoon of Chinese sauce mixed with a half of cooked peanut...
Meat rice soup by Chef Raghu To one gallon water add pounded meat, sliced liver, one-half pint rice, cook for three hours, adding one dried onion two pieces dried orange peel, and salt for seasoning. Serve in deep bowls, into each may be put a teaspoon of Chinese sauce mixed with a half of cooked peanut oil, and...
Rice soup by Chef Raghu To one gallon water add one-half pint rice, cook for three hours, adding one dried onion two pieces dried orange peel, and salt for seasoning. Serve in deep bowls, into each may be put a teaspoon of Chinese sauce mixed with a half of cooked peanut oil, and garnished with green onion sprouts,...
Cheese Enchiladas by Chef Raghu 300gms flour 200gms butter 100ml hot milk 100ml hot water 100gms Grated cheese 100gms cottage cheese 10gms chopped ripe olives 50ml sour cream Melt butter and flour, milk, water, grated cheese, salt, sugar and make a white sauce keep separate. Use 8 tortillas, heat in boiling water one at a time, then dip...
Pate Schmate With a texture that is as smooth as silk, chicken liver pate in the Jewish style is a fairly new arrival on the Jewish food scene and its all thanks to the food processor. What gives this dish such a rich flavor is the golden-brown fried onion used in place of the raw onion that’s usually...
About Sesame Sesame oil, widely used in Asian cooking comes in two forms. The pale, straw-colored version looks very much like sunflower oil and is usually soil in bottles of a pint or more. It’s mild in flavor and good for frying or in salad dressings, imparting a subtle, slightly nutty flavor. Dark sesame oil, on the other...
Tomato prawn curry by Chef Raghu 500 gms Cleaned, shelled and de-veined 500gms chopped onions 20gms pepper powder 20 gms chilly powder 30gms ginger garlic paste 200 ml oil 10gms Turmeric powder 20gms jeera powder (Cumin) 100gms chopped tomato Wash the prawn’s well keep aside. Heat oil in a pan and sauté the onions and ginger garlic paste...
About Onion by Chef Raghu In an ideal world, the onion in any cooked dish would be fried in some kind of oil or fat so that in the cooking process the starch it contains when raw is changed into sugar, giving it a sweet, mellow flavor. However, if all fats and oils are proscribed for health reasons,...
Spicy crab curry by Chef Raghu 8 Medium size crabs cleaned and shelled 500gms chopped onions 30gms coriander powder 30gms Chilly powder 50gms Ginger garlic paste 200ml Refined oil Salt to taste 20gms turmeric powder 20 gms Garam masala powder Clean and wash crabs well and keep aside.heat oil in pan and sauté the onions and Ginger Garlic...
The Story of the stone soup A man once came to a village claiming he could make soup from a stone. The village flok were impressed, and the stranger set up his cooking pot over a fire and added a stone and plenty of water. When it was boiling he produced a ladle and tasted the soup, “Delicious”...
Cheese soufflé by Chef Raghu 100gms Butter 500gms flour 1000ml milk 300gms grated cheese 10gms salt 10gms mustard powder 3 nos eggs Melt the butter in a heavy pan. Add the flour and cook for 1 minute. Remove from the heat and gradually blend in the milk. Return the sauce to the heat and cook, stirring until the...
Melongene Au Gratin by Chef Raghu 200gms Melongene (Aubergine) Salt to taste 10gms crushed pepper powder 30ml Metlet butter 50gms chopped Onion 20gms Chive 50gms sliced tomato Raspings (bread crumbs) Wash and blanch melongene whole or pick roast over slow fire. Lightly fry the seasons in butter Mix the seasons with melongene fill it with in a pie...
Ukha a Russian fish soup by Chef Raghu (Clear fish soup with lime and dill) 500ml fish stock 100gms sliced onions 2 Bay leaf 10gms peppercorns 3 sprigs parsley Salt to taste 20gms black pepper powder 200gms fish trimmings 3 egg whites 1 lime (sliced) 20gms Chopped dill Boil stock with onions, bay leaf, peppercorns, parsley, salt Bring...
Murgh bemisal kabab by Chef Raghu (Chicken kabab) 500gms boneless chicken 30gms black pepper powder 20gms red chilli powder Salt to taste 20ml honey 30ml refined oil 30ml tamarind pulp 20ml tomato ketchup Cut boneless chicken into cubes, mix all the ingredients together and marinate the chicken for half n hour. Skewer the chicken and cook in tandoor...
Raw banana patties by chef Raghu ( Kache kele ke kebab) 500gms raw bananas 300gms potatoes 100 ml refined oil 100gms chopped ginger 20gms chopped green chillies 20 Gms chopped coriander 50 Gms boiled Bengal gram dal 1 tsp garam masala powder Salt to taste 1 tsp amchur 20 ml lime juice 100 Gms fresh bread crumbs Boil...
Do you know about Mushroom?? Mushroom is not actually a vegetable. It is an edible fungus Types of mushroom 1) Chanterelle 2) Black fungus 3) Horn of plenty 4) Enokitake 5) Truffies (This mushrooms grows underground) 6) Matsutake 7) Morel 8) Oyster 9) Porcini 10) Portobello 11) Shitake 12) Woodear Biggest Mushroom ü Portobello Expensive Mushroom ü Chanterelle...
INSALATA DI FUNGHI E FRUTTI DI MARE (Salad of Raw Mushrooms and Shellfish) Recipe by Chef Raghu Ingredients: Ø Raw Mushrooms 100 gms Ø Scampi or gamberoni 100gms Ø Large prawns 100 gms Ø Squid 100 gms Ø Olive Oli 50ml Ø Onion 1 no Ø Lemon Juice 20ml Ø Finely chopped garlic 20gms Ø Salt to taste...
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