CHEF RAGHU

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Sweet n Sour sauce by Chef Raghu

50ml Ketchup

30gms Sugar

300ml Water

20ml Vinegar

20ml Lemon

10ml Soy sauce

20gms Corn starch

Combine all ingredients except cornstarch in wok over medium heat. Mix corn starch with a little water and pour in sauce slowly. Continue stirring to avoid lumps when sauce is thickened increase heat for a minute to serve hot.

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Sweet n Sour sauce by Chef Raghu

Reviewed by CHEF RAGHU on 11:35 PM Rating: 5

Potluck salad by Chef Raghu

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Potluck salad by Chef Raghu

20 ml Vinegar

10gm Mustard seed

10 gm Celery seed

300 Gms Potatoes

1 sprig chopped Celery

300 Gms Potatoes celery

20gms Sliced onion

2 Boiled eggs

50ml Mayonnaise

10gms Paprika

Salt to taste

In a large bowl add vinegar, mustard seed and celery seed. Add potatoes, salt, celery, onion and eggs toss lightly, combine mayonnaise and vinegar mixture add to potato, sprinkle with paprika and serve it

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Potluck salad by Chef Raghu

Reviewed by CHEF RAGHU on 12:28 AM Rating: 5

German potato salad by Chef Raghu

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German potato salad by Chef Raghu

300 Gms Boiled sliced Potatoes

100 Gms Slices bacon

50 Gms Chopped onion

30 Gms Flour

20gms Sugar

Salt to taste

20 Gms chopped Celery

20 Gms Black pepper

100 ml Water

10 ml Vinegar

2no Boiled eggs

In a large skillet cook bacon till crisp, drain reserving drippings in skillet crumble bacon and set aside,Cook onion in reserve bacon drippings till tender. Blend flour, sugar , salt, celery seed and pepper.Add water and vinegar. Cook and stir till thickened stri in bacon and potatoes cook about 5 minutes, add boiled eggs toss lightly just to mix vegetables and serve it.

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German potato salad by Chef Raghu

Reviewed by CHEF RAGHU on 12:26 AM Rating: 5

Nicoise salad by Chef Raghu

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Nicoise salad by Chef Raghu

100 Gms Boiled Diced Potatoes

50 Gms Blanched Artichoke

50 Gms Onions

30 Gms Green pepper

30 Gms Cherry tomatoes

50 Gms ripe olives

30 Gms Leaf lettuce

2 Boiled eggs

10 Gms Anchovy

10 Gms Parsley

Combine potatoes, artichokes, onion rings, green pepper, tomatoes and olives, toss with vinegar dressing. Line salad bowl with lettuce spoon potato mixture into lettuce arrange hard boiled eggs and anchovies on top sprinkle with snipped parsley and serve

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Nicoise salad by Chef Raghu

Reviewed by CHEF RAGHU on 12:25 AM Rating: 5

Pina carrot salad by Chef Raghu

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Pina carrot salad by Chef Raghu

30gms Raisins

50gms Pineapple

50gms Carrot julienne

30ml Mayonnaise

10ml Lemon juice

Salt to taste

10gms White pepper powder

Cut pineapple into dices mix with carrot, raisins, mayonnaise, lemon juice, salt & pepper. Serve it with a sprig of parsley as garnish.

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Pina carrot salad by Chef Raghu

Reviewed by CHEF RAGHU on 12:57 AM Rating: 5

Salad Habichuela by Chef Raghu

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Salad Habichuela by Chef Raghu

(Lima bean salad)

200gms Cooked Baby lima beans

50ml Sour cream

20ml Milk

10ml Vinegar

30ml Salad oil

30gms Chopped garlic

10gms Sugar

Salt to taste

10gms Paprika

1 sprig celery julienne

3 Shredded Lettuce

Mix sour cream, milk, vinegar, salad oil, garlic, sugar, salt and paprika, combine with beans and celery serve it in platter and garnish it with shredded lettuce.

Salad Habichuela by Chef Raghu

Reviewed by CHEF RAGHU on 12:55 AM Rating: 5

Solanum Melongena soup by Chef Raghu

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Solanum Melongena soup by Chef Raghu

(Grilled brinjal soup)

100gms Grilled Sliced aubergine

100gms Mushrooms

30gms Spring Onions

20gms Celery

300ml Chicken stock

50gm Sliced chestnuts

10ml Soya sauce

10gms Corn starch

10gms pepper powder

Salt to taste

Heat chicken stock in pan, add spring onions, celery water, chestnuts and mushrooms cook for 4 minutes add aubergine, salt, soya sauce to the soup. Dissolve starch in little water and stir into the mixture, cook for 2 minutes add salt & pepper, a spoon on sherry to enhance the taste. Serve hot

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Solanum Melongena soup by Chef Raghu

Reviewed by CHEF RAGHU on 5:44 AM Rating: 5

Berenjena salad by Chef Raghu

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Berenjena salad by Chef Raghu

(Brinjal salad)

300gms Blanched and diced berenjena (brinjal)

50gms Chopped tomato

50gms Chopped onion

30ml Tomato sauce

30ml Olive oil

20gms Chopped green chilly

10gms Fresh oregano

10ml Lime juice

Salt to taste

20gms Crushed pepper powder

In a large bowl mix Tomato, onion, olive oil, salt, pepper, tomato sauce, lime juice and brinjal serve it in berenjena shell or in platter with a sprig of parsley.

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Berenjena salad by Chef Raghu

Reviewed by CHEF RAGHU on 5:42 AM Rating: 5

Black dal by Chef Raghu

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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 chilli and chopped onion saute till onion truns brown in colour. Add ginger garlic paste and tomato puree and cook in for 5 minutes. Add boiled black dal, chilli powder and little water cook it for 20 minutes, finally add garam masala, Butter and sour cream, remove from heat. Serve hot with Indian breads / Rice

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Black dal by Chef Raghu

Reviewed by CHEF RAGHU on 11:23 PM Rating: 5

Black Channa masala by Chef Raghu

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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 in a pan add Jeera seeds, red chilli, green chilly, asafetida and chopped onion saute till onion truns brown in colour. Add ginger garlic paste and tomato puree and cook in for 5 minutes. Add boiled channa, chilli powder,coriander powder, turmeric powder and little water cook it for 10 minutes, finally add garam masala and channa masala powder, remove from heat and garnish it with coriander leaves

Serve hot with Indian breads / Rice

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Black Channa masala by Chef Raghu

Reviewed by CHEF RAGHU on 11:20 PM Rating: 5

Chicken rice soup by Chef Raghu

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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.

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Chicken rice soup by Chef Raghu

Reviewed by CHEF RAGHU on 4:22 AM Rating: 5

Shrimp fried rice by Chef Raghu

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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 one tablespoon salt and a bit of pepper.

Add three eggs into the rice mix and cook until the eggs are firm

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Shrimp fried rice by Chef Raghu

Reviewed by CHEF RAGHU on 2:54 AM Rating: 5

Nasi Goreng by Chef Raghu

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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 oil in pan add onions, curry powder, turmeric powder gingerroot and red peppers and sauté gently till the onions become soft add rice and sauté until it observe oil. Add hot stock, cover and cook until 20 minutes, stir black treacle and soya sauce, add peanuts, chicken, scallions and green peas and mix well.

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Nasi Goreng by Chef Raghu

Reviewed by CHEF RAGHU on 2:52 AM Rating: 5

Wok tossed fried rice by Chef Raghu

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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 cooked, turning constantly. Season with three tablespoons of Chinese sauce and a little pepper. Chicken, beef, pork, lobster or crab dried rice can be made by simply using either of these Items in place of the ham and adding a little cooking oil. Also, any leftover meats cut up in small pieces can be utilized in same manner and will make a very appetizing dish.

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Wok tossed fried rice by Chef Raghu

Reviewed by CHEF RAGHU on 2:50 AM Rating: 5

Fish Rice Soup by Chef Raghu

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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 oil, and garnished with green onion sprouts, cut fine

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Fish Rice Soup by Chef Raghu

Reviewed by CHEF RAGHU on 2:48 AM Rating: 5

Meat rice soup by Chef Raghu

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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 garnished with green onion sprouts, cut fine

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Meat rice soup by Chef Raghu

Reviewed by CHEF RAGHU on 2:46 AM Rating: 5

Rice soup by Chef Raghu

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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, cut fine

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Rice soup by Chef Raghu

Reviewed by CHEF RAGHU on 2:42 AM Rating: 5

Cheese Enchiladas by Chef Raghu

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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 in white sauce, put some hot cheese mixture down the center and roll. When all are made, mix rest of sour cream with remainder of white sauce and cheese mixture, heat but don’t boil and pour over enchiladas cover with foil, heat in oven for at least 10 minutes

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Cheese Enchiladas by Chef Raghu

Reviewed by CHEF RAGHU on 2:35 AM Rating: 5

Pate Schmate by Chef Raghu

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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 added to traditional chopped liver (gebakte leber). When the onion is gently frie its starch content is changed into sugar, producing a sweet, rich flavor (think of steak and onions). The chicken livers are tossed with the browned onion for a few minutes so they also absorb some of the rice, sweet flavours. Because the hard-boiled eggs are so you can safely freeze the pate for up to 1 month without spoiling the texture

#pate #liver #chickenliver #ohsblr #oraangehospitalityservices #chefraghu #hireachef #chefsonwheels #bangalore #bengaluru #metrosaga #ohsrooms #ohsevents&catering #weddingplanners #outdoorcatering #odcboys

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Pate Schmate by Chef Raghu

Reviewed by CHEF RAGHU on 5:34 AM Rating: 5

About Sesame by Chef Raghu

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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 hand-made from the roasted seeds is a very different animal, thick and fragrant a condiment rather than a cooking medium. You’ll find dark sesame oil in small bottles and a little goes a long way (Hot sesame oil a version infused with chilies, is delicious but incendiary) don’t try substituting light for dark or vice versa, as these two incarnations of the oil are quite different in character and impact. They do however share two useful characteristics a high smoke point and a high level of polyunsatu rated fat making them a healthy and delicious addition to one’s culinary repertoire.

Courtesy:Evelyn rose and Judi rose

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About Sesame by Chef Raghu

Reviewed by CHEF RAGHU on 5:26 AM Rating: 5

Tomato prawn curry by Chef Raghu

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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 for few minutes. Add chopped tomatoes chilly powder, cumin powder, turmeric powder, pepper powder, salt and water and fry till masala separates from the oil. Now add the prawns and mix well, cover and cook on low heat for about 10 minutes till the prawns are cooked and the gravy is thick, serve with chapathi or Rice.

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Tomato prawn curry by Chef Raghu

Reviewed by CHEF RAGHU on 5:10 AM Rating: 5

About Onion by Chef Raghu

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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, commercial minced dried onion is a good substitute.

I use 1 tablespoon of the dried onion in place of every 5ounces of the fresh, it doesn’t work so well in dishes where a larger quantity of onion is uses ad a main ingredient rather than a flavoring, since dried onion, even when reconstituted in the cooking process, does not produce the same bulk or texture as the fresh variety.

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About Onion by Chef Raghu

Reviewed by CHEF RAGHU on 2:47 AM Rating: 5

Spicy crab curry by Chef Raghu

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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 paste for some time. Add chilly powder, coriander powder, turmeric powder and garam masala powder, salt and little water and fry till; the masala separates from the oil. Now add the crabs and mix well add little water, cover and cook on low heat for about 10 minutes till the gravy is thick. Serve with Chapathi or Rice with Green salad.

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Spicy crab curry by Chef Raghu

Reviewed by CHEF RAGHU on 2:38 AM Rating: 5

The Story of the stone soup

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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” he announced. But you know, with a little salt it would be just perfect. Salt was provided and in due course the stranger tasted his brew again. “Mmm now if I had a couple of carrots it would be extraordinary. Carrots arrived and the stone soup continued cooking. When it was time to taste again the cook declared, “Superb. If you really want to add the final touch, through bring me a potato or two. ”Finally after several more “adjustments” he declared the soup ready. The villagers lined up to taste the miraculous stone soup, which was indeed quite delicious!

Courtesy: Evelyn rose & Judi rose

#stone #stonesoup #broth #ohsblr #oraangehospitalityservices #chefraghu #hireachef #chefsonwheels #bangalore #bengaluru #metrosaga #ohsrooms #ohsevents&catering #weddingplanners #outdoorcatering #odcboys

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The Story of the stone soup

Reviewed by CHEF RAGHU on 2:26 AM Rating: 5

Cheese soufflé by Chef Raghu

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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 mixture thicknes then continue to cook for 1 minute. Stir in the cheese, salt and mustard.

Add the egg yolks to the mixture and beat well. Whisk the egg whites until stiff but not dry. Fold 1 tablespoon into the cheese mixture hen fold in the remainder. Spoon into an oiled 1litre soufflé dish. Cook in a preheated moderately ht oven for 35 minutes or until brown and frim to touch.cut into portions and serve.

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