Mushroom chicken soup by Chef Raghu

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

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.

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Sprouts soup by Chef Raghu

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.

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Pumpkin masala by Chef Raghu

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.

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Mango sweet curry by Chef Raghu

Mango sweet curry by Chef Raghu

10nos ripe mangoes

20gms mustard seeds

200ml oil

30gms Jaggery

Salt to taste

30gms red chilli

20gms jeera

30gms coriander seeds

10gms turmeric powder

20gms chopped garlic

Grind red chilli, jeera, coriander seeds, turmeric and garlic keep aside

Heat oil add mustard and ground paste, cook for 5 minutes by adding little water, add mangoes, salt and jaggery and cook it till mango is soft and done.

Serve it hot with rice

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Rice pilaf by Chef Raghu

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

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Breadfruit curry by Chef Raghu

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

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Coorgi pinapple curry by Chef Raghu

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.

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Bird’s nest rice soup by Chef Raghu

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

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Salt egg rice soup by Chef Raghu

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

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Chicken rice soup by Chef Raghu

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.

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Vegetable rice soup by Chef Raghu

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.

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