Kairi n Pyaz ki Chutney! Another gem from my mom's recipe... Ingredients : 1 medium size raw mango (cut roughly) 2 medium size onions ( cut in 4 pieces each) 1 tsp sugar (reduce or inc as per taste) 1tsp red chilly powder Salt to taste Method: Put all the ingredients in a churner/grinder and grind it without water.Keep it slightly coarse do not over grind.Adjust seasoning and enjoyyyy this wit paratha's /rotis /rice....i just love itttt....
Pan Fried Sole Fish wit Celery n Mushroom Sauce!! ( Served with peppery potatoes,pomegranate n brocolli)
Ingredients: 300 gms sole fillets( marinated for 20 mins wit salt ,pepper n lemon juice)
Sauce: 1 small onion chopped 4 cloves of garlic 3 stalks of celery ( chopped ) 7-8 mushrooms (diced ) Salt 1/2 tsp Pepper 1/4tsp Oregano 2 tbsp butter 1tbsp maida ( flour) 1 cup cold milk Lemon juice before serving
Method :
For the sauce: Heat butter in a pan and saute the onions followed by celery,mushrooms and garlic.Saute till slightly golden in color.Sprinkle flour ,salt , pepper and oregano and give it a mix.Take of heat and pour in the cold milk, stir till it blends well.Allow this mix to cool and then blend all together.When serving just heat the sauce and add in lemon juice.
Peppery potatoes n brocolli: Dice 2 boiled potatoes. Heat olive oil/butter in a flat pan,saute the potatoes .Add salt and freshly ground pepper and mix it with steamed brocolli florets.
Pan fried Fish:
Take some flour in a plate and season it with salt and chilly flakes. Heat olive oil in a pan,fold the fillets in the flour mixture and shallow fry till well done. Serve this yummy delight with the sauce,pomegranate and peppery potatoes n brocolli .I also poured a little hot butter wit chopped garlic just before serving. (This part is optional though)...enjoyyy
Another superb dish I learnt at the Master class ...Thank you Chef, its super refreshing!
I made as per 250gm so halved the quantities below.
Ingredients:
Hung Curd 500 gms cinnamon powder 1tsp 1 Green apple Green apple syrup 100ml 1 tbsp powdered sugar
Method:
Take a bowl add fine chopped green apple, cinnamon powder,green apple syrup and powdered sugar to the Hung curd.Garnish with mint leaves and apple juliennes and serve it chilled. Enjoy!!
An Amazing recipe taught to us by chef Harjeet !The curry is just to die for.. the taste was yum...Thank you...
2tblsp ghee+ 3 tblsp oil 1/2 tsp- black cumin 1 no- bay leaf 1 no- cinnamon 5gms- stone flower 5 no- green cardamom 5 no - cloves 2 tblsp- ginger garlic paste 500 - chicken boneless ( thigh) Salt to taste 1 tsp- turmeric 1 tsp - red chilli powder 1/2 tsp- yellow chilly powder( i did not have this available) 2 tsp- coriander powder 200 ml - yogurt 5 tblsp- brown onion paste ( brown 3-4 onions and make a paste with water) 3 tblsp- brown cashew paste ( fry the cashews and make a paste with water) 1 tsp- saffron in water 50 ml Keora water (Used less of this)
Method---- Heat oil and spluter cumin+ bay leaf + cinnamon+ green cardamom and cloves. When they crackle add ginger garlic paste. Cook for 2 mins and add chicken and cook for another 5 mins. Add dry masalas til oil surfaces.Add splashes of water in between.
Once half done,Add whisked yogurt and keep stirring till you reduce the yogurt.Now crush the stone flower(dagad phool) between ur palms and add it to the gravy.
Add brown onion paste n cook till the oil surfaces. Add some boiling water or chicken stock ( I used boiling water ) Stir in the cashew paste n cook under sim till chicken is well done with the masalas... Once done add Keora water n saffron water.
PS: For the cashew paste instead of frying them i simply dry roasted them and ground it to a paste.I used 6-7 cashews only
This Fab Veg dish was taught to us by Chef Harjeet from The Leela Hotel...the combo is just superb and tastes yumm!! Thank you
Aam Ras ke Aloo ( potatoes in mango gravy)
Ingredients.... Baby potato peeled 500 gm Mango pulp 250 gm Tomato purée 3 tbs Ginger chop 1 tsp Garlic chop 2 tsp Coriander chop 2 tsp Oil 2 tbs Salt to taste Turmeric power 1 tsp Black salt 1 tsp Amchur power 2 tsp Red chilli powder 1 tsp Mustard seed 1 tsp Whole red chilli 2 n. Jeera half tsp Hing ( asafoetida) 1 pinch Method.... Take a pan, heat oil and add Hing jeera, mustard seed, whole red chilli & sauté for a while until seeds crackle. Add ginger, garlic & all dry spices along with tomato purée by adding a little water. Now add potatoes and cook them until they are soft, add mango pulp to the same & cook it until the gravy Leaves the oil aside. finally add chop coriander, serve hot with choice of bread or rice .
