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 large non-stick saucepan. Add the cumin seeds and cook until they have darkened and are aromatic. Add the ginger and garlic paste and gently sauté for 1 minute or until the garlic smells cooked. Add the onions and green chilies, sauté for 1 minute.

Add the pureed tomatoes, all the spices and season; cook over a high heat, stirring often until the mixture is cooked and releases some oil back into the pan, around 10-15 minutes. Taste, the flavours should be harmonious.

Stir in the paneer, peppers (capsicum) and a good splash of water from the kettle. Cook for 3-4 minutes or until the pepper (capsicum) is crisp tender and the sauce is thick and clinging to the vegetables. Add the cream, taste and adjust seasoning and serve.

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 completely cooled mix 1 large envelope of dream whip and then mix into the small dry box of jello. Cut into 20 pieces

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. Take a ladle of the ground batter, mix it well with a cup of water, consistency of the batter should not be too thick nor too thin. Add sugar, yeast and little salt. Mix well and set aside to ferment for 3 hours.

Mix the fermented batter. Heat an appam pan. Pour a ladle of appam batter. Hold the handle with your hands and rotate the pan in a circular motion. Once cooked remove the appams with the help of a spatula and serve hot with any stew or sweetened coconut milk.

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 spice cake.

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 paste, stirring constantly remove from heat cool slightly. Combine egg yolks water blend well using mix stir add to seasoned paste, neating until light fluffy

Place over low heat add butter in thirds, beating well after each addition

Add salt cayenne blend well

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, Bake it in moderate oven (355 degree) for about 35 minutes, heat honey and apply on the top of the dish.

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 until thickened

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. Now add lauki in it and cook it for few minutes add chopped tomatoes to it. Add water and cook it for on a very slow fire so that flavor of food can be retain. Finish with salt and lemon juice, garnish with chopped coriander

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 curd, lemon juice & all powder masala add vegetables butter and salt to taste Serve hot garnish with ginger jullines & add coriander leaves.

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, onions and green chilli, saute for few minutes, add tomato and after 2 minutes add all dry spices, add mushroom and cook well add grated cheese and chopped coriander leaves as garnish

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 paste on the fish. It should be well coated. Keep it aside for 1/2 hour so that the masala enters into the fish. Heat oil for shallow frying in a non-stick pan. Place fish shallow fry it. When one side is done, flip over the fish and fry the other side. Add curry leaves.

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 shallow fry it.