Cauliflower Bezule by Chef Raghu

Cauliflower Bezule

Ingredients:

500gms cut cauliflower

10gms turmeric powder

Salt to taste

20gms chili powder

30gms ginger garlic paste

30ml Lime juice

50ml Curd

30gms kashmiri chilli powder

20gms Besan flour

10gms Rice flour

Cut the cauliflower into small florets. Add all the ingredients to the florets, mix well and marinate for 1⁄2 hour. Heat oil in a pan, simmer and deep-fry the florets. Serve hot.

Dhai ka murgh

Dhai ka murgh

1000gms Curry cut Chicken

Marinade
30gms garlic paste

20g ginger paste
500g curd ( yoghurt)
30gms coriander powder
30gms red chilli powder
20gms garam masala
salt to taste
20gms cumin powder
100ml Refiend oil
100gms chopped onions
30gms Green chilli
10gms cardamom pods

20gms chopped coriander leaves

Mix ginger, garlic, yoghurt for a smooth paste and stir in the remaining marinade ingredients. Add to the chicken and leave to marinate for 30 minutes. Pour the chicken and the marinade to a large saucepan and place over a high flame.

Meanwhile, heat the oil in a small pan and fry the chillies and the onion until soft, around 6 minutes. Once done, add to the chicken along with the cardamom pods and continue cooking over a high flame until the watery curry becomes creamy and only covers one third of the chicken, about 15-20 minutes.

Then cover and cook the chicken, over a very low flame, until it is tender and the gravy is rich and creamy, another 10-15 minutes. Stir occasionally, making sure there is enough water in the pan and add a splash if necessary. Stir in the coriander, check the seasoning and serve.

Diet cake

Diet cake

2 cup Raisins

2 cups cold water

Half lb dates

Orange juice

1tsp Nutmeg

1tsp Cinnamon

2tsp white sugar

Boil together for 15 minutes

Half cooking oil

1 tsp vanilla

2 Cups whole wheat flour

2tsp Baking soda

Half cup cherries

Half cup Mixed peel

Mix abouve all ingredients, combine with raisin mixture. Bakeat 300F for 2-3 hours

Boiled diet fruit cake

Boiled diet fruit cake

200gms Dates

100gms Raisins

500ml Water

100ml Orange juice

1tsp Cinnamon

1tsp Nutmeg

100ml Vegetable oil

1tsp Vanilla

100gms Whole wheat flour

1tsp Baking soda

Boil first 6 ingridients together for one hour add vegetable oil and remove from heat. Cool when cool add vanilla, whole wheat flour and baking soda. Bake at 325f for 1 hour

What is Salami ?

What is Salami ?

 The name applied to a family of sausages similar to cervelats. Both styles are uncooked but safe to eat without heating because they've been preserved by curing. Salamis, however, tend to be more boldly seasoned (particularly with garlic), coarser, drier and, unlike cervelats, rarely smoked. Salamis are usually air-dried and vary in size, shape, seasoning and curing process. Though they're usually made from a mixture of beef and pork, the kosher versions are strictly beef. Among the best-known Italian salamis are Genoa (rich, fatty and studded with white peppercorns) and cotto (studded with black peppercorns). The nonpork kosher salamis are cooked and semisoft. Italian-American favorites include Alesandri and Alpino. frizzes and pepperoni are also salami-type sausages. With the casing uncut, whole dry salamis will keep for several years. Once cut, they should be tightly wrapped and refrigerated for up to two weeks. Salami is best served at room temperature and can be eaten as a snack or as part of an antipasto platter, or chopped and used in dishes such as soups and salads.

Few types of sauces

Ginger sauce (Lebanon) by Chef Raghu

Ginger sauce (Lebanon) by Chef Raghu

30gms Sugar

10gm Corn startch

5gm Nutmeg

20gm Ginger

10gm Lemon

30ml Pineapple juice

30gm Apricot nectar

10gm Lemon juice

Combine sugar, cornstarch, nutmeg, ginger, lemon, peel in sauce pan. Blend together with mix stir. Add pineapple juice, stir until smooth. Bring to a boil, cook over low heat, stirring constantly, about 10 minutes or until smooth thickened, cool stirring occasionally to prevent film form forming. Store in covered container in refrigerator. Serve cold with fresh, canned or frozen fruits.

White calm sauce (Italy) by chef Raghu

White calm sauce (Italy) by chef Raghu

30gms Chopped Garlic

10gms Parsley sprig

50ml Olive oil

100ml Canned Calm juice

Salt to taste

20gms Pepper

30gms Minced calms

Mince garlic cloves snip parsley, heat oil in sauce pan sauté garlic over medium heat, add parsley, calm juice, salt pepper, simmer for 7 minutes, add calms simmer for 2 minutes, serve with spaghetti.

Old fashioned lemon sauce by Chef Raghu

Old fashioned lemon sauce by Chef Raghu

50gm Butter

20gms Sugar

100ml Water

1 Egg

20ml Lemon juice

1 Lemon

Combine all ingredients blend thoroughly. Cook over medium heat, stirring constantly, just until mixture comes to a boil. Serve warm over blueberry buckle ginger bread

Egg-lemon sauce (Greece) By Chef Raghu

Egg-lemon sauce (Greece) By Chef Raghu

1 Eggs

20ml Lemon juice

100ml Chicken broth

Salt to taste

20gm White pepper

Beat eggs in sauce pan gradually blend in lemon juice, slowly add hot chicken broth, beating constatntly, add salt pepper, cook over low heat 6 minutes or until thickened stir constantly do not boil. Serve with broccoli, asparagus, green beans, artichoke hearts.

Allemande sauce (France) by Chef Raghu

Allemande sauce (France) by Chef Raghu

50gm Butter

30gm Flour

100ml Chicken broth

Salt to taste

20gms Paprika

1 Egg yolk

20ml Lemon juice

Melt butter in sauce pan, stir in flour using stir gradually add broth blend well. Cook over lo heat until thickened, stirring constantly. Add salt, paprika, egg, yolk, beat thoroughly continue cookig 2 minutes stirring constantly. Stir in lemon juice. Serve with asparagus or green beans.

Mint sauce by Chef Raghu

Mint sauce by Chef Raghu

50gms Fresh mint

30ml Vinegar

100ml Water

20ml Lemon juice

100ml Water

30gms Sugar

Salt to taste

Snip enough fresh mint to make half cup using kitchen shears. Add mint to saucepan along with vinegar water simmer until liquid is reduced one half strain. Add lemon juice the half cup water, sugar, salt, blend using mix stir chill. Just before serving add remaining cup mint. Serve with cold roast lamb

Steak sauce by Chef Raghu

Steak sauce by Chef Raghu

50gm Butter

30ml Lemon juice

20gms Dry mustard

20ml Worcestershire sauce

Salt to taste

20gms pepper

Melt butter in sauce pan blend in remaining ingredients using mix stir simmer 5 minutes serve with broiled steaks

Denmark parsley sauce By Chef Raghu

Denmark parsley sauce By Chef Raghu

50gms Butter

30gms Flour

100ml Chicken stock

Salt to taste

30ml Lemon juice

10gms Lemon peel

10gms Chopped parsley

Melt butter in sauce pan add flour mix cook over low heat for 2 minutes

Gradually stir in broth, salt, cook over low heat until thickened, stiring constantlr

Add lemon juice, lemon peel, parsley, blend well

Serve with fish

Mexican chilli sauce By Chef Raghu

Mexican chilli sauce By Chef Raghu

50ml Tomato puree

50ml Tomato paste

100ml Chicken stock

30gms Chopped onions

20gms Chili powder

10gms Cinnamon

10gms Ground cloves

20gms Ground coriander

30gms Minced garlic

30gms Sugar

20gms Pepper

30gms Chocolate

Combine all ingredients except chocolate in sauce pan blend thoroughly using mix stir

Bring to boil over medium heat add chocolate, simmer over low heat until chocolate melts, stir frequently.Serve with roast turkey, chicken or pork

JAITOON AUR PANEER KI KABAB BY CHEF RAGHU

JAITOON AUR PANEER KI KABAB BY CHEF RAGHU

50gms Olives

100gms Paneer slice

50gms Cheese

20gms Garam masala powder

20gms Chopped ginger

10gms Chopped green chilly

10gms Elachi powder

50ml Hung curd

Salt to taste

10gms White pepper powder

Slice paneer and stuffed with chopped olives and ginger and green chilly, now make a margination in a mixing bowl add all thaw remaining ingredients and make a smooth paste, apply this paste on paneer and cook it in tandoor, serve hot with hot laccha onions.

ULTA TAWA PARATHA BY CHEF RAGHU

ULTA TAWA PARATHA BY CHEF RAGHU

500gms Maida

200gms Sooji

100gms Sugar

100ml Ghee

1 Egg

100ml Milk

5gms Saffron

Mix milk, sugar, eggs together till sugar get dissolves, melt ghee in a pan. Now make dough by adding all these ingredients together. Keep it aside for atleast 2hrs. So that dough get time to set.

For cooking-make dough flatten it and cook it on a Ulta tawa till the colour of paratha turns into light brown serve hot while cooking apply ghee

A simple way to cook Tandoor Gobi by Chef Raghu

A simple way to cook Tandoor Gobi by Chef Raghu

Gobi (Cauliflower)

Cashew paste

Cheese

Salt

Cream

Hung curd

Elachi powder

Refined oil

Yellow chili powder

Blanch Gobi, Make a margination with other ingredients and mix Gobi into that. Cook in tandoor and serve it with mint chutney

KACCHE KALE KABAB BY CHEF RAGHU

KACCHE KALE KABAB BY CHEF RAGHU

100gms Raw banana

80gms Green moong dal

30gms Hung curd

20gms Chopped ginger

20gms Chopped green chilly

Salt to taste

10gms Garam masala powder

30gms Chopped onions

20ml Cream cheese

Peel, boil and mash raw banana, Boil dal and paste it. Mix raw banana, dal, chopped onion, Chopped ginger, Chopped chilly, Salt, Garam masala powder, now make a patties stuffing cream cheese and hung curd inside patties. Shallow fry it and serve it with mint chutney.

CHIMICHURRI SAUCE BY CHEF RAGHU

CHIMICHURRI SAUCE BY CHEF RAGHU

This garlicky sauce from Argentina is great spooned over beef or chicken.

1 cup (packed) fresh Italian parsley

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup (packed) fresh cilantro

2 garlic cloves, peeled

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead.

Cover and let stand at room temperature)