chefz kitchen

Ingredients: 1. Fish fillet - 500g 2. lemon - 4 no 3. Salt -  to taste 4. Flour - 100g 5. Bread crumbs - 250g 6. Eggs - 2no 7. Cooking oil - For frying 8. Butter - 100g 9. Parsley -1sprig Menu text : Crumb fried fish served with parsley flavoured butter. Method of preparation : * Cut the fish into supreme. * Marinate lemon , salt and pepper. * Crumb the fish by first dredging in flour, dippng in egg and coating with flour. *  Fry the fish in hot oil till golden brown colour. *  Prepare Maitred'hote butter with butter and french fryies.

Ingredients: 1. Oil - 50ml 2. Cardamom - 1 gm 3. Cinnamom - 1 gm 4. Cloves - 1 gm 5. Jeera - 1/2 tsp 6. Onion - 250 gm 7. Ginger garlic paste - 200 gm 8. Tomatoes - 200 gm 9. Curry cut chicken - 150 gm 10. Chilli powder - 20 gm 11. Turmeric - 5 gm 12. Salt - To taste 13. Curd - 5gm 14. Fenugreek leaves - 100 gm Menu text : Indian chicken prepartion with tomato, onion gravy {stew} and flavoured with fenugreck . Method of preparation : 1. Marinate chicken with curd, ginger garlic paste , chilli powder , turmeric , salt, oil and leave it in refrigerator. 2. Chop Onions, tomatoes separately. 3. Heat oil , and add cardamom , cloves, cinnamom and jeera. 4. When crackle add onion and allow it become brown colour then add ginger garlic paste. 5.Add tomatoes and make tomato onion gravy. 6. Add marinated chicken and mix well. 7. Cook it till done by adding enough amount of water. 8. Mix in methi leaves, adjust the seasoning and cook for 2 minutes. Garnish and accomp

Ingredients : 1. Ghee-50gm 2. Semiya-50gm 3. Milk-500ml 4. Sugar-60gm 5. Cardamom powder- 1/2tsp 6. Cashew nuts- 20gm 7. Raising-20gm Menu text : Indian sweet made with semiya and milk. Method of preparation : 1. Heat ghee in a pan and brown the semiya 2. Add milk to it and cook on low flame till semiya is fully done by stiring is between. 3. Add sugar and stir , till if well combined with milk. 4. Add cardomom powder and remove from fire. 5. Heat 1/2tsp ghee in a pan and fry the cashew nuts till golden brown . Garnish and Accompaniments : Add the fired cashews and raising to payasam and serve.

Ingredients : 1. Potatoes - 500gm 2. Salt         - To taste 3. Turmiric  - 1/2 tsp 4. Jeera       - 10 gm 5. Green chillies - 5no 6. Oil          - 30ml Menu text : Simple Indian potato preparation flavoured with cumin. Method of preparation : 1. Peel the potaos and cut into 1/2inch cubes. 2. Boil the potatos in salt water and reserve. 3. Heat oil in a fry pan , add cumin, green chillies and turmeric. 4. Mix in boiled potatos and stir fry for 2 minutes. 5. Add salt if required. Here Alu Jeera is ready...

Ingredients:   1. Toor dal {150gm} 2. Turmiric {1/2tsp} 3. Green chilli {4no} 4. Salt {to taste} 5. Oil {10ml} 6. Cumin {5gm} 7. Mustard {5gm} 8. Red chillies {4no} 9. Curry leaves {3sprigs} Menu text : Indian Lentil preparation with basic temperature. Method of preparation :  1. Clean ,wash and soak the dal. 2. Cook the dal with turmeric and green chilli. 3. Add salt to taste after dal is cooked. 4. Heat oil in a pan and add cumin , mustard , red chillies and curry leaves. 5. Temper the dal. Garnish and Accompaniments : Serve hot garnished with coriander leaves along with rice or roti.

Ingredients : 1. All purpose flour 2. Cumin seeds 3. Salt 4. Fat {Butter, oil etc..,} 5. Water 6. Oil Procedure : Take a bowl and add Fat,Cumin seeds, Flour, salt and mix it like dough. Rest it rest for 5 min. After 5minroll it like roti... and make a fine round cuts with cutter... And make them fry in oil .. still it turns into golden brown ... Papidi is ready

Ingredients : 1. Butter 2. Kadai masala 3. Chilli powder 4. Garam masala 5. Bell pepper {Macedoine cut} 6. Onion {Macedoine cut} 7. Tomato puree 8. Salt 1/2 tsp 9. Sugar {1/4} 10. Paneer Procedure : Add butter to pan let it melt and add Kadai masla, Chilli powder, Garam masala and add bell pepper and onion and saute them . Add tomato puree, salt, sugar. After gravy is cooked add paneer and let it cook for 2min and add kadai masala .... Kadai Paneer Masala is ready

Ingredients : 1. Dry Red chilli 2. Pepper corn 3. coriander seeds 4. cumin seeds 5. Fennel seeds 6. Fenugreek leaves Procedure : Dry roast these ingredients and blend it in blender.

Ingredients : 1. Egg {1} 2. Sugar {1tsp} 3. Milk {1cup} 4. Salt {half tsp} 5. All purpose flour {500gm} 6. Oil Procedure : Take a bowl and beat egg and add sugar , milk , salt and flour. Mix it well in dough like structure. Rest it for few minutes around 5min.Apply some oil on table and roll the dough in this way {circles should form on dough} Rest it for 2minutes and roll it like roti and heat it on pan. Malabar paratha is ready

Ingredients : 1. coriander powder 2. Garam masala 3. Chilli powder 4. Tomato sauce {1tsp} 5. Tomato puree {21/2tsp} 6. Milk {21/2cup} 7. Tomato colour 8. Butter 9. Fried onion 10. G/G paste {Ginger Garlic paste} 11. Salt 12. Sugar 13. Kasuri methi 14. Paneer Procedure : 1. Take a bowl and add coreander powder, chilli powder, Garam masala, Kasuri methi powder, Tomato sauce, Tomato puree, one cup of milk , Tomato colour and mix it well, put this mixture a side. 2. Put some butter in medium flamed pan and add fried onion {additional}, ginger garlic paste, add {1}Mixture to it and add 1 cup of milk mix it well and lid on for 2-3 mnts . 3. Add Paneer to it sufficient salt and half table spoon of sugar .... {Make sure sugar should be less amount..} 4. cook it for another couple of minute. Here Paneer butter masala is ready to eat....

Ingredients : 1.cumin seeds 2.onion 3.turmeric 4.g/g paste 5.curd with mixture of masala {cumin powder , chilli powder , coreander powder } 6.Chicken- 500gm 7.shallots 8.Red chilli 9.green chilli 10.Garam masala 11.Bell pepper {additional} Procedure : 1.Take samoe oil in non-stick pan, Add cumin seeds and sliced onion to it. 2.When onions start turning its colour to brown, Add turmeric and G/G paste { ginger garlic paste} and stir it well,don't let onions to burn. 3.Add whisked curd with mixture of cumin powder , coreander powder and chilli powder. 4.Add well washed chicken {500gm}and make chicken to cook with lid on..altest for 4-5mints. 5.Add sufficient salt to it. 6.Take other pan and add oil to it. 7.Add onion {slited shallots} 8.Add Red chilli.to it and sautee them and add it to the curry . Here Chicken do pyaza is ready....

Method of cooking Ingredients : 1. Milk 2. Lime juice 3. sugar 4. Water {3,4/sugar syrup} Procedure : 1. Bring the milk to boling state. 2. Add lime juice to the milk , After adding lime juice milk will curdle. 3. Then drain the curdled mixture in a strainer or muslin cloth and press it well for removing excess of water then wash nicely. 4. Add that curdled mixture to blender and blend that mixture. 5. Remove that mixture and make it as dough. 6. separate small portions as round balls from that dough. 7. Add sugar to water in pressure cooker and bring it to boiling state. 8. Add dough balls to sugared water and close it with lid for 4 to 5m or bring it atleast for 3 visils . Steps to be notice: 1. Don't add water while Blending. Here we can have tasty Rasgulla.....

Fillets : A fillet is an entire side of a fish with the back bone out . Round fish yield two fillets [one fron each side]. Flat fish yeilds four fillets [2 from each side]. Fillets from large fish can be further portioned into supremes or escalopes. They may skin-on or skin-off. Supreme : A supreme is a prime boneless cut from a fillet or loin which is cut either as a block-cut or bias-cut , and is considered the best and choicest cut of fish. Also called a pave, a supreme cut removes all bones in the fillet. Delice : Delice is a fillet that is neatly stuffed and folded . Goujons : strips 2"x1/4" from the fillets of small fish such as sole or plaice. Paupiette : A paupiette is a fillet that is stuffed and rolled . Troncon : This is a steak-cut [bone-in] from a flat fish such as flounder, halibut, sole, or turbot. Darne : cut from cross section straight through the back bone of a whole, dressed, round fish .

chiffonade : It is a cut specifically for leafy vegetables and herbs. It involes chopping the leaf into extremely thin slices. Each slice should be only 1mm wide. This cut is to prepare herbs for seasonings to chop veggis for a salad or to make a light garnish.  Juliene : This cut is typically used for firm vegetable like carrots,cucumbers or celery .It means to cut thin stripes or sticks to be used as both ingredients and garnish . The exact mesurement of julienne should be 4mm to 6mm long 5mm wide and 5mm thick.  Bruniose : A brunoise is a very fine diced cut . It results in tiny cubes 2mm on each side . Brunoise cut are often used in sauces because the tiny pieces cook down well and release a lot of flovour quickly.  Jardiniere : These are sticks or Batons cut from the vegetables of choice . ther is some debate on exactly how big a jardiniere should be, but they typically range from 4cm to 6cm in length and 5mm by 5mm thick.  Macedoine : this is large thicker , cubes , m