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.