INDIAN CHEF

11/11/2023

Finding tranquility and meaning without dependence on others is the promise of the STOIC path. For the lone seeker, SOLITUDE holds remarkable potential for practicing SELF-MASTRY, gaining strength from within, and discovering one’s highest PURPOSE. STOICISM, with its logic, practical WISDOM, and FOCUS on VIRTUE, provides powerful tools for inner growth. By minimising society’s noise and distractions...

"निष्ठा धृति सत्यम्"

02/04/2022

Bread Roll🟢: Crispy deep fried snacks stuffed by mashed potato & spices.Its well knows for tea time snacks.

Ingredients:-

Sandwich Bread 9 slices
Potatoes 400gms
Green Peas 150gms
Green Chilli 6(no.) "depends on intensity"
Asafoetida a pinch
Cumin 1tsp
Coriander powder 1tbsp
Turmeric 1/2 tsp
Salt to taste
Water for sticking & molding bread
Oil for deep fry

Preparation & Cooking:-

1. Cut side of bread and press hard from rolling pin.Keep aside

2. Boil, peel and grate potatoes. Mix green chilli, green pea, asafoetida, cumin, coriander powder, turmeric and salt.Keep aside

3. Take a slice of bread and place stuffing. Use water for sticking and moulding as desired shape. Do same process with rest of all slice and keep aside.

4. Heat oil in a wok on high flame. Fry bread roll untill crispy and golden red. Strain and fry reat of all rolls.

Serve hot with ketchup and chilli sauce. With tea, taste better.

Happy Cooking... 🙂

02/12/2020

Chopping least 20-50kg onion a day, then we get designation of 'cook'.

Develop skills, how to minimize spoilage, food cost, forecasting, ingredients quality, complete command on fire(instant judge). Excellent on taste identifying. Then we, certified as a 'Chef'.

And 'Master Chef' who carry well knowledge about multiple international cuisine, theory as well as practical knowledge. Perfect on 5 sense organ. 'Kinesthetics', this term is using for such intellectual species.

Cooking is an art, everyone can develope skills but it takes time & endless dedication to be 'Master'.

10/10/2020

BAKED EGGS WITH CREAMY VEGETABLES

Ingredients:-

4 Eggs
4 tbsp butter
1 medium onion, chopped
5-6 fresh button mushrooms, thinly sliced
1 medium carrot, diced and blanced
1 medium potato, peeled, diced and blanched
1/2 cup shelled green peas, blanced
1/2 cup sweet corn kernels
salt to taste
4 tbsp fresh cream
1/4 cup milk
1/4 cup grated processed cheese
1/2 cup breadcrumbs
2 tbsp fresh parsley, finely chopped
1 ½tsp red chilli flakes

Methods:-

1. Heat the butter in a pan; add the onion and saute for a minute. Add the mushrooms and saute till light brown. Add the carrot, potato, green peas and corn.

2. Add the salt, fresh cream, milk and cheese and cook for five minutes.

3. In a bowl, mix together the bread crumbs, parsley and chilli flakes.

4. Preheat the oven to 200⁰C.

5. Pour the vegetables into a baking dish and sprinkle three-fourth of the breadcrumb mixture over the vegetables.

6. Break the eggs, one at a time, onto the vegetables. Sprinkle the remaining breadcrumb mixture and bake for eight to ten minutes.

7. Serve Hot.

Referred Book: Sanjeev Kapoor’s Khazana: Eggs
ISBN: 978-81-7991-477-9

09/10/2020

DAL BE-AAB

A dry lentil delicacy cooked in butter and spiced with cumin.

Ingredients:-

300g Urad dal
5g Red Chilli Powder
Salt
150g Butter
5g Cumin
100g Onion
6 Green Chillies
10g Ginger
10g Garam Masala
120g Tomatoes
10g Coriander
60ml Lemon Juice
5g Ginger Paste
5g Garlic Paste

Serves: 4
Preparation Time: 40 Minutes
Cooking Time: 7-8 Minutes

Preparation:-

The Lentil: Pick, wash in running water and boil (in approx. 1.6 liter of water) along with turmeric, red chillies and salt until cooked. Drain.

The Vegetables: Peel, wash and slice onion. Remove stems, wash, slit, de-seed and cut green chillies into ¼” pieces. Scrape, wash and cut ginger into julienne. Wash and cut tomatoes. Clean, wash and chop coriander.

Cooking: Melt two-thirds of the butter on a large tawa, add cumin and salute over medium heat until it begins to crackle. Add onions, green chillies and ginger, sauté until onion are light brown, add dal, reduce the heat and stir for 2-3 minutes. Now add garam masala, tomatoes, coriander and lemon juice, bhunno for a minute. Sprinkle the ginger and garlic pastes—dissolved in 30mil of water, stir constantly for a minute and the remaining butter and stir.

To Serve: Remove to a dish and serve with Paratha.

Referred Book : Prashad (cooking with Indian Masters)
ISBN : 81-7023-006-3

09/10/2020

PUNJABI ANDE BHURJI

Ingredients:-
8 eggs
4tbsp oil
2 medium Onion, roughly chopped
½” ginger, grated
3 green chillies, chopped
2 medium tomatoes, roughly chopped
Salt to taste
4 tbsp chopped green coriander

Methods:-

1. Heat the oil in a pan; sauté the onions till light brown.

2. Add the ginger, green chillies and tomatoes and continue to sauté.

3. Break the eggs into a bowl, add the salt and whisk lightly. Pour into the mixture is almost dry.

4. Lower the heat and sauté till the egg mixture is dry. Add the chopped fresh coriander and serve hot with ajwain-flavored parathe or bread.

Referred Book: Sanjeev Kapoor’s Khazana: Eggs
ISBN: 978-81-7991-477-9

08/10/2020

RASPBERRY MATTAR

A Chef’s original vegetarian delight of paneer balls—‘respberries’—and peas, cooked in a mild and rich gravy, which penetrates the ‘raspberries’ to make them ‘juice’ like the fruit.

Ingredients:-
350g Green Peas
The ‘Respberries’
350g Paneer
4 Green Chillies
10g Ginger
1g Saffron
60ml Milk
3g Red Chilli Powder
Salt
50g Cornflour
Groundnut Oil for frying
The Gravy
120g Ghee
150g Boiled Onion Paste
15g Ginger Paste
15g Garlic Paste
10g Ginger
4 Green Chillies
5g Red Chilli Powder
5g Coriander Powder
100g Fresh Tomato Puree
225g Yogurt
50g Cashewnut Paste
60ml Cream
5g Garam Masala
Salt
20g Coriander

Serves:4
Preparation Time: 1:20 Hour
Cooking Time: 10-12 Minutes

Preparation:-

The Green Peas: Boil and drain.

The Raspberries: Mash Panner in a bowl. Remove steams, wash, slit, de-seed and finely chop green chillies. Scrape, wash and finely chop ginger. Mix these ingredients with the paneer. Boil milk, and saffron, reduce by half and then pour on half the reduced saffron milk on the paneer mixture. Add red chillies and salt, mix well. Make small raspberry size-balls and dust evenly with cornflour. Heat oil in a kadhai and deep fry the respberris over medium heat until golden brown.

The Gravy: Scrape, wash and chop ginger. Remove stems, wash, slit, de-seed and chop green chillies. Clean, wash and chop coriander. Whisk yogurt in a bowl.

Cooking: Heat ghee in handi, add boiled onion paste, ginger paste and garlic paste, stir over medium heat for 2 medium heat for 2 minutes. Add ginger and green chillies, stir for 2 minutes, add red chillies and coriander powder, bhunno until the fat leaves the masala.Then add tomato puree, bring to a boil, reduce to low heat, simmer until the fat leaves the masala a third time. Now add green peas, boil for 2-3 minutes, add cashewnut paste and cream mixed with the remaining saffron milk and bring to a boil. Reduce to medium heat, add the respberries, sprinkle garam masala, bring to a boil an dremove immediately. (Make sure that the respberries are boiled just once and stirred very gently or else they will crumble).
Adjust the seasoning.

To Serve: Gently transfer to a dish, garnish with coriander and serve with an Indian bread of your choice.

Referred Book : Prashad (cooking with Indian Masters)
ISBN : 81-7023-006-3

08/10/2020

PHALDARI KOFTA

Raw banana-balls cooked in rich gravy makes this unique vegetarian delight.

Ingredients:-
The Kofta
450g Raw Bananas
50g Onion
15g Ginger
45g Coriander
5 Green Chillies
3g White Pepper Powder
Salt
Ghee to deep fry
The Gravy
75g Ghee
8 Green Cardamoms
5 Cloves
1 Stick Cinnamon (1”)
50g Onions
15g Ginger Paste
15g Garlic Paste
500g Tomatoes
5g Red Chilli Powder
Salt
20g Butter
75ml Cream
1 Honey
1g Mace Powder
Garam Masala to sprinkle

Serves: 4
Preparation Time: 1 Hour
Cooking Time: 30 Minutes

Preparation:-

Heat ghee in a handi, add cardamom, cloves and cinnamon, stir over medium heat for 30 seconds, add onions and sauté until transparent. Add the ginger and garlic pastes, sauté until onions are light brown. Then add the fresh tomato puree, red chillies and salt, bhunno until the fat leaves the masala, add water (approx. 400ml) and bring to a boil. Remove, pass the gravy through a soup strainer into a separate handi, return the strained gravy to the heat and bring to a boil. Reduce to medium heat, add butter and stir until incorporated. Stir in cream. Remove and add honey. Adjust the seasoning.

Finish: Grease an oven-proof handi (or casserole), arrange the kofta in it, pour on the gravy, sprinkle mace and garam masala, cover with a lid, seal with atta-dough (or silver foil) and put on dum in the pre-heated oven for 8-10 minutes.

To Serve: Break the seal (or tear off the foil) and serve from the handi (or casserole) with Phulka or boiled rice.

Referred Book : Prashad (cooking with Indian Masters)
ISBN : 81-7023-006-3

07/10/2020

DHINGRI DULMA

A colorful combination of mushrooms and paneer, cooked with tomatoes and tempered with black cumin.

Ingredients:-
675g Mushroom
450g Paneer
100g Ghee
3g Black Cumin Seeds
100g Onion
25g Ginger Paste
25g Garlic Paste
3g Red Chilli Powder
5g White Pepper Powder
Salt
220g Tomatoes
3g Garam Masala
15g Coriander

Serves: 4
Preparation Time: 30 Minutes
Cooking Time: 20 Minutes

Preparation:-

The Mushroom: Slice off earlthy base of the stalk, slice and wash just prior to cooking.

The Paneer: Grate coarsely.

The Remaining Vegetables: Peel, wash and dice onions. Wash tomatoes, cut into quarters, de-seed and dice. Scrape, wash and cut ginger into julienne. Clean, wash and chop coriander.

Cooking: Heat ghee in kadhai, add cumin and sauté over medium heat until it begins to crackle. Add onion, sauté until light brown, add the ginger and garlic pastes and sauté until the moisture has evaporated. Then add red chillies, pepper and salt, stir, add mushrooms and stir for 3-4 minutes. Now add paneer, cook for 4-5 minutes, stirring occasionally, add tomatoes and bhunno for 4-5 minutes. Sprinkle garam masala and stir. Adjust the seasoning.

To Serve: Remove to a flat dish, garnish with ginger and coriander, serve with Phulka.

Referred Book : Prashad (cooking with Indian Masters)
ISBN : 81-7023-006-3

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07/10/2020

CHANDI KALIYAN

A delicacy of cardamom-flavored lamb which ‘glows’ like chandi or silver. It has a ‘white’ gravy.

Ingredients:-

1.2kg Leg of Spring Lamb
150g White Butter
10 Green Cardamoms
30g Garlic
100g Onions
8 Green Chillies
20 Almonds
225g Yogurt
Salt
120ml Cream
5g White Pepper Powder
3g Green Cardamom Powder
Chandi-ka-Vark
5g Coriander

Serves: 4
Preparation Time: 55 Minutes
Cooking Time: 1:30 Hour

Preparation:-

The Lamb: Clean, de-bone and cut into 1 ½” chunks.

The Chandi Paste: Peel garlic, peel, wash and roughly chop onion. Remove stems, wash, slit and de-seed green chillies. Blanch, cool and peel almonds. Put these ingredients in a blender, add water (approx. 50ml) and make a fine paste.

The Yogurt: Whisk in a bowl.

The Coriander: Clean, wash and chop.

Cooking: Melt butter in a handi, add cardamom and stir over low heat for 30 seconds. Add the Chandi paste, bhunno for 5 minutes, add lamb, stir, add yogurt, salt and water (approx. 750ml), cover and simmer, stirring occasionally, until tender. Increase to medium heat, add cream, bring to a boil, sprinkle pepper, stir, add cardamom powder and stir. Adjust the seasoning.

To Serve: Remove to a bowl, garnish with varq and coriander, serve with Pulao or Phulka.

Referred Book : Prashad (cooking with Indian Masters)
ISBN : 81-7023-006-3