MURGH BADAMI RECIPE BY CHEF RAGHU

Ingredients:

1 Whole medium Chicken
2 no Sliced onions
15-18 nos. Almonds
2 tsp Poppy seeds
1 tbl sp Ginger-garlic paste
2 small sticks Cinnamon
8 nos. Black peppercorns
4 nos. Cloves
4 nos. Cardamoms (green)
2 nos. Bay leaves
1/4 cup Curds
2 tblspns Fresh cream
2 tsp Chilli powder
1/2 tsp Turmeric powder
3 tblspns Ghee
Salt

Method:

• Chop the chicken into 8-10 pieces. Blanch and slice the almonds.
• Soak the poppy seeds in hot water for 35 minutes and grind to a fine paste with the cashew nuts.
• Grind the cinnamon, pepper, cloves, cardamoms and bay leaves to a fine powder.
• Marinate the chicken pieces with the ginger-garlic paste and turmeric powder for 35 minutes.
• Heat ghee and fry the sliced onions till they are crisp.
• Add the chicken pieces, salt and garam masala powder.
• Saute till ghee leaves the sides of the pan.
• Add the beaten curds and Saute for 3-4 minutes on a medium flame.
• Add 2 cups water and cook till chicken is nearly done.
• Add the Cashewnut-poppy paste and beaten cream. Simmer till the chicken is tender.
• Top with chopped almonds and serve hot.

KASHMIRI PULAO BY CHEF RAGHU

Ingredients:

500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste

Method:

Wash and soak rice.

Heat oil and fry onions till golden brown and remove.

Saute whole spices, turmeric powder, add rice and stir.

Add half-saffron dissolved in little warm milk.

Add hot water and mix well.

Cook a little. Finish with remaining saffron and cook till grains are separated and done.

Garnish Kashmiri pulao with fried onions, walnuts & cashew nuts.

KASHMIRI DUM ALOO RECEIPE BY CHEF RAGHU

Ingredients
18-20 small-sized potatoes
Oil to deep fry
5-6 dried Kashmiri chillies
2 cups of yogurt
½ tspn of cardamom powder
1 tspn of dry ginger powder
2 tbl spns of fennel powder
40ml mustard oil
pinch of clove powder
pinch of asafoetida
Salt to taste
½ tspn of roasted cumin powder
½ tspn of garam masala powder

Method:

1. Peel and prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Heat oil in a Kadai and fry the potatoes on medium flame till golden brown. Make a paste of dried Kashmiri red chillies.
2. Whisk the yogurt with Kashmiri red chilli paste, cardamom powder, dry ginger powder and fennel powder.
3. Heat mustard oil in a pan. Add clove powder and asafoetida. Add half a cup of water and salt and bring to a boil.
4. Stir in the yogurt mixture and bring it to a boil. Add fried potatoes and cook till the potatoes absorb the gravy and rogan floats on top.
5. Serve hot, garnished with freshly roasted cumin powder and garam masala powder.

HAAQ SAAG RECEIPE BY CHEF RAGHU

Ingredients

Haaq saag – 2 kg
Hot water – 500ml
Mustard oil – 6 tablespoon
Garlic , sliced – 10 g
Kashmiri red chillies ( whole ) – 10
Black cardamom – 1 tablespoon
Black pepper – 4
Pran ( Kashmiri onion paste ) – 3 tablespoon
Salt – to taste

Pran ( Kashmiri onion paste )
To make pran,take roughly 450 g of small red onions ( the smaller the better ) and thinly slice them. Sprinkle salt and let sit for 3- 4 minutes to draw out the water. Squeeze out the extra water with your hands, and then fry the onions in 4 tablespoon oil till they turn a light golden brown. Remove from the pan and place on the sheets of kitchen paper to remove excess oil. Once cool, give the onions a quick blend in a food processor or grind with a pestle to get a thick, dark golden – brown paste.

Method of preparing Haaq saag

1.Clean the collard greens and then pluck the leaves. Shred the leaves but not too small.
2. Blanch the greens in the hot water and strain. Reserve the stock in a bowl.
3. Heat mustard oil in a heavy –bottomed saucepan.
4. Add sliced garlic, whole red chillies, black cardamom and black pepper. Stir continuously, ensuring the mixture doesn’t brown.
5. Add the blanched greens and the stock to the mixture, and season with salt. Cover with a lid.
6. Cook on low heat, stirring continuously for about 30 minutes. Serve hot with steamed rice

CHOCOLATE AND NUTS TRUFFLE BY CHEF RAGHU

Ingredients:

• 150 grams semi-sweet chocolate
• 100 grams butter
• 1 egg yolk
• 1 tsp honey
• Unsweetened cocoa powder for dusting
• 100 gms dry fruits and nuts
• A baking tray lined with non-stick parchment paper
  

Preparation:

1. Finely chop the chocolate and place in a clean, dry heatproof bowl and set aside.
2. Fill a saucepan 1/4 full of hot water and bring it to a simmer. Fit the bowl snugly into the rim of the saucepan so that the bowl is suspended over the gently simmering water. Make sure the bottom of the bowl does not touch the water otherwise it will overheat and seize up.
3. Allow the chocolate to gently melt. Once melted, remove the bowl from the saucepan and stir it with a clean, dry spoon until smooth.
4. Stir through the room temperature butter until completely combined. Next add the egg yolk, chopped nuts, fruits and honey and stir until combined.
5. Pour the mixture in round mould.
6. Cover bowl with plastic wrap and refrigerate for about 1 1/2 hours or until set.

CREAMY ORANGE CHEESECAKE BY CHEF RAGHU

100 gms cracker crumbs
3 tbsp sugar
3 tbsp melted butter
200 ml cream cheese
¼ gms butter
½ gms sugar
¼ gms cornflour
2 eggs
100 ml milk
1½ tsp vanilla
1tsp grated orange rind
½ cup orange juice
1 orange (for garnish)

Combine crumbs, sugar, and butter and put a layer in bake pan mould. Increase oven temperature to 350 degrees and bake it for 20 mts.

Combine softened cream cheese, butter, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk, vanilla and rind and pour over crust. Bake at 350 degrees for 30-35 minutes. Demoulde cake from rim of pan but cool before removing rim of pan.

Combine sugar and cornstarch in saucepan, stir in juice and water. Cook until clear and thickened, stirring occasionally. Cool it and spoon over cheesecake chill it for an hour and garnish with slice orange.

RECIPE FOR MARBEL CHEESE CAKE BY CHEF RAGHU

Cream cheese 500 gr
Sugar 150 gr
Whole eggs 2 pcs
Flour 20 gr
Corn flour 15 gr
Lemon juice 1 lemon
Double cream 150 gr
Ganach as much as you like
(Dilute ganache to make marble)

• Beat cream cheese ans sugar for 7 mts add in whole eggs, one at a time.
• Then add in the flour,corn flour and lemon juice, lastly the double cream.
• Divide the mixture into 4 round
• Add in 2 tsp of dilute ganache and make drawing on top of the mixture
  
• Bake at 160 c for 45 minutes to 1 hour.