CHEF RAGHU

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BHUNA SAAG BY CHEF RAGHU

(Saute spinach and fenugreek leaves)

100gms Chopped Spinach

80gms Chopped fenugreek leaves

80gms Onion Masala

20gms Chopped green chilli

30gms Butter

20gms Kasuri methi

Salt to taste

20ml Lemon juice

10gms Garam masala

Heat oil in pan add chopped green chilli, onion chopped, tomato chopped. Add chopped spinach and methi, powder garam masala, salt, butter Serve hot. Garnish with ginger juliennes & cream.

Mushroom chicken soup by Chef Raghu

Boil chicken stock along with celery and onion, add mushroom cubes and shredded chicken pieces boil it for 10 minutes add two beaten eggs, add Chinese seasoning and serve hot.

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Shredded fish & mushroom soup by chef raghu

Boil chicken stock along with celery and onion, add mushroom cubes and shredded fish pieces boil it for 10 minutes add two beaten eggs, 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. Hire a Chef, Industrial Kitchen Equipment

For Catering / Event bookings / ODC or Banquet Stewards

Call: 6361940447 or Mail us on info@ohsblr.com

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Sprouts soup by Chef Raghu

Heat 500ml chicken stock, 500ml water add 200gms beans sprouts and boil 5 minutes, add two beaten eggs, 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. Hire a Chef, Industrial Kitchen Equipment

For Catering / Event bookings / ODC or Banquet Stewards

Call: 6361940447 or Mail us on info@ohsblr.com

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Pumpkin masala by Chef Raghu

500gms diced red pumpkin

200gms chopped onions

20gms mustard seeds

30gms chopped garlic

10gms turmeric powder

30gms chopped ginger

20gms chopped green chilli

50ml tamrind pulp

Salt to taste

20gms Sugar

Chopped coriander leaves for garnish

Heat oil in pan add mustard seeds, green chillies, onion saute for a minute add garlic and ginger and add tamrind pulp, little water cook it for 5 minutes.add pumpkin, salt,sugar and turmeric powder. Cook till the pumpkin is tender.

#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. Hire a Chef, Industrial Kitchen Equipment

For Catering / Event bookings / ODC or Banquet Stewards

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Rice pilaf by Chef Raghu

( As done in Middle eastern region)

300gms yellow butter

200gms Chopped onion

500gms boiled long grain rice

300gms boiled noodles

10gms cinnamon powder

100ml chicken stock

100gms pinenuts

30ml honey

A pinch of alt

Heal pan and melt butter add chopped onion and saute till onion turns into soft, add rice and noodles saute for a minute add cinnamon, stock cook till rice is soft and tender, add pine nuts, honey and salt. Saute for an minute 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. Hire a Chef, Industrial Kitchen Equipment

For Catering / Event bookings / ODC or Banquet Stewards

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Breadfruit curry by Chef Raghu

500gms cut diced breadfruit

300gms grated coconut

30gms coriander powder

30 gms chili powder

20gms chopped garlic

20gms peppercorn

300gms chopped onion

10gms turmeric powder

Salt to taste

Blanch breadfruit with a pinch of turmeric and salt, keep aside

Roast all the ingredients with a little oil till coconut turns golden brown, remove and paste it. Heat oil in a sauce pan add breadfruit and saute for a minute, now add the grind paste and little water, allow to cook for 5 minutes now add coconut milk and curry leaves and cook till breadfruit turns to soft texture. Serve hot with boiled rice or Indian breads

#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. Hire a Chef, Industrial Kitchen Equipment

For Catering / Event bookings / ODC or Banquet Stewards

Call: 6361940447 or Mail us on info@ohsblr.com

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Coorgi pinapple curry by Chef Raghu

500gms cut diced pineapple

8 nos Dry red chilli

30gms coriander seeds

500ml water

500gms chopped onion

1 tbsp ghee

30gms jaggery

Grind the red chillies and coriander seeds to a paste, adding a little water.

Heat ghee in pan add onions saute till onions are soft, add pineapple and masala paste, cook for five minutes add jaggery, salt and little water cook for 5 minutes and serve it with rice or Indian breads.

#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. Hire a Chef, Industrial Kitchen Equipment

For Catering / Event bookings / ODC or Banquet Stewards

Call: 6361940447 or Mail us on info@ohsblr.com

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Bird’s nest rice soup by Chef Raghu

Clean one pound bird’s nest by soaking it in water overnight and taking out impurities. 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 and bits of char-gwor and dried onion sprouts

#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. Hire a Chef, Industrial Kitchen Equipment

For Catering / Event bookings / ODC or Banquet Stewards

Call: 6361940447 or Mail us on info@ohsblr.com

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Salt egg rice soup by Chef Raghu

Clean and cut squid add into one gallon water add one quarter cup rice, one dozen water chestnuts, one half pound bark-gwor (white chestnuts), one pound sum-shee (Chinese taro).Cook for six hours add four tablespoon full Chinese sauce and one tablespoon salt.Serve with cut boiled eggs

#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. Hire a Chef, Industrial Kitchen Equipment

For Catering / Event bookings / ODC or Banquet Stewards

Call: 6361940447 or Mail us on info@ohsblr.com

Website: www.ohsblr.com Whatsapp: 6361940447

Chicken rice soup by Chef Raghu

Clean one young chicken add to one gallon water add one-half pint rice, one dried onion sprout 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.

#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. Hire a Chef, Industrial Kitchen Equipment

For Catering / Event bookings / ODC or Banquet Stewards

Call: 6361940447 or Mail us on info@ohsblr.com

Website: www.ohsblr.com Whatsapp: 6361940447

Vegetable rice soup by Chef Raghu

Into one gallon water add one quarter cup rice, one dozen water chestnuts, one half pound bark-gwor (white chestnuts), and one pound sum-shee (Chinese taro) .Cook for six hours add four tablespoon full Chinese sauce and one tablespoon salt.

#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. Hire a Chef, Industrial Kitchen Equipment

For Catering / Event bookings / ODC or Banquet Stewards

Call: 6361940447 or Mail us on info@ohsblr.com

Website: www.ohsblr.com Whatsapp: 6361940447

Kaffir lime shrimps soup by Chef Raghu

(OHS)

http://oraangehospitalityservices.blogspot.in

Grilled Lamb by Chef Raghu

Ingredients

1 Tbsp garlic cloves

1 tsp thyme

1 bay leaf

4 Tbsp chopped parsley

2 1/2 kg leg of lamb salt and pepper

5 Tbsp wine

60 ml oil

100 gm Diced carrots

100 gm sliced onions

100 gm celery stalks

150 ml brown stock

2 Tbsp sugar

Boiling water

2 Tbsp vinegar

Method

Place half the vegetables, herbs and a piece of lamb at the bottom of a bowl. Cover it with the rest of the lamb. Spread remaining vegetables and herbs over the meat. Pour wine and oil and leave it overnight. Drain meat 30 minutes before cooking. Heat oil and brown meat before roasting at 200 degrees c for 1 1/2 hours. Strain marinade and bring to a simmer with stock. Cook for 15 minutes. Season and thicken with corn flour.

Barbecue Chicken with Mushroom Sauce By Chef Raghu

Ingredients

Chicken breast 2

Chicken Mince 50gms

Black Pepper Powder 20gms

Salt to Taste

Butter 60gms

Lemon Juice 50ml

Fresh cream 100ml

Flour 1tsp

Parsley sprigs 4

Mushroom puree 2 cup

Directions

Preheat oven to 200Â°C (400Â°F), with a sharp knife cut a pocket as large as possible into each chicken breast. Combine the Chicken mince with 2 tablespoons of the mushroom puree and place a quarter of the stuffing into the cavity of each chicken breast.Rub each chicken breast with some lemon juice, salt and pepper and roll them in butter which has been melted in a casserole. Cover the chicken with aluminium foil, cover the casserole and place them in the oven. After 6 minutes, check if the chicken are cooked, if not return for a few more minutes. Remove the chicken and keep warm while making the sauce. In the work bowl combine the cream and the flour and pour into the cooking liquid.Simmer gently for 3 minutes, stirring constantly.Season.To serve, strain the sauce over the chicken and sprinkle with parsley which previously has been chopped in the work bowl.Serve with Boiled vegetables and a cup of rice.