chefz kitchen

    INGREDIENTS: ·          Paneer (cottage cheese) – 250grms (200grms cubes & 50grms grated) ·          Palak (spinach) – 150grms ·          Methi leaves – 75grms ·          Tomato puree – 100grms ·          Onion paste – 100grms ·          Cashew nut paste – 3tbs ·          Oil – 70ml ·          Green chilli paste – 1tbs ·          Green peas – 50grms ·          Ginger garlic paste – 1tbs ·          Whole garam masala – 25grms (clove, cinnamon, cardamom, bay leaf, star anise, shah jeera) ·          Chilli powder – 1tbs ·          Turmeric – ½ tbs ·          Coriander powder – ½ tbs ·          Cumin powder – ½ tbs ·          Garam masala – ½ tbs ·          Salt – to taste ·          Ghee/butter – 20grms ·          Kasuri methi – 3grms   PROCEDURE: ·          Boil Palak and methi; blend the boiled palak and methi leaves into fine paste. ·          Take a pot and place it on a medium flame; Add oil, whole garam masala, onion paste, g

  Ingredients: ·          Sweet corn – 150grms (blended roughly) ·          Onion chop – 50grms ·          Olive oil/vegetable oil – 20ml ·          Garlic – 4 cloves (fine chopped) ·          Bell pepper diced – 25grms (optional) ·          Potatoes diced – 25grms (optional) ·          Milk – 200ml ·          Vegetable stock/Water – 800ml ·          Bacon – 50grms (optional)   ·          Gouda cheese – 50grms (optional) ·          Salt – to taste ·          Black pepper powder – 1tbs ·          Roux: https://chefzvenkat.blogspot.com/2020/10/roux.html   Procedure: ·          Take a sauce pot and place it on stove (medium flame), Add Oil, Garlic chop, Bacon dices (optional), Onion chop, Bell pepper dice (optional), Potatoes dice (optional) and blended corn; sauté it well for 10mins. ·          Add Roux (thickening agent) to it and mix well. https://chefzvenkat.blogspot.com/2020/10/roux.html ·          Add Luke warm milk along with vegetable stock/wa

  Ingredients: ·          All-purpose flour – 200grms ·          Butter – 200grms Procedure: ·          Take a fry pan, put it on a low flame; Add butter and all-purpose flour. ·          Stir the mixture continuously until it turns into blond color. (Caution: Don’t stop stirring it may get burnt) ·          Remove the mixture into a bowl and let it cool. ·          Roux is ready to use in any types of soups, gravies etc..., Caution: ·          Ingredients should be 1:1 ratio. ·          Either any one Roux or Soup/gravy should be hot. (Cold:Hot ; Roux:Soup/Gravy)

  Ingredients: ·          Spinach – 150grms ·          Onion – 50grms ·          Garlic – 4cloves ·          Butter – 50grms ·          All-purpose flour – 50grms ·          Milk – 200ml ·          Vegetable stock/ Water – 800ml ·          Salt – To taste ·          Black pepper – 1tbs Procedure: ·          Boil Spinach, garlic and onion for 10min and blend into fine paste. ·          Place a sauce pot on stove (low flame), Add butter and all-purpose flour and mix until it turns into blond color (roux).  https://chefzvenkat.blogspot.com/2020/10/roux.html ·          Add milk and let it simmer. ·          Add blended spinach paste into it along with stock/water; let it boil. ·          Add seasonings salt and black pepper powder. ·          Simmer till it forms into thick consistency (soup consistency). ·          Serve it hot along with bread crumbs, Garnish with fresh cream .

Ingredients: ·        Mutton nalli – 2pc ·        Mutton keema – 100 gm ·        Basmati rice – 200gm ·        Curd – 200gm ·        Ghee – 100 gm ·        Green chilli paste – 1tsp ·        Ginger garlic paste – 2tsp ·        Fried brown onions – 100gm ·        Lemon juice – 1 lemon ·        Chilli powder- 1tsp ·        Cumin powder – ½ tsp ·        Coriander powder – ½ tsp ·        Turmeric – ¼ tsp ·        Tasting salt (aginamoto) – ½ tsp (optional) ·        Salt – to taste ·        Garam masala – ½ tsp ·        Clove – 5gm ·        Cinnamon – 5gm ·        Cardamom – 5gm ·        Shajeera – 15gm ·        Bay leaf – 2pc ·        Star anise – 5 gm ·        Stone flower (dagad fool) – 5gm ·        Javitri – 5 gm ·        Cashew nut – 20gm ·        Oil – 200ml ·        Mint leaf – 20gm ·        Coriander leaf – 20gm ·        Saffron food colour – pinch (optional) Procedure: Step 1: ·        Marinade

Ingredients: ·        Milk – 1 ½ltr   (Cow milk/ Buffalo toned milk) ·        Sugar – 600gms ·        Cornflour – 10gms (optional) ·        Almond – 50gm ·        Pista – 50gm ·        Green cardamom powder – 5gms ·        Saffron – 3-5gm ·        Vinegar/lemon juice – 2tsp ·        Ice cube / cold water ·        Saffron food colour – pinch (optional) Procedure: Step 1: ·        Boil 1ltr milk on a low flame and add vinegar or lemon juice to curdle the milk. ·        Immediately add cold water into it and strain it into muslin cloth. ·        With room temperature water wash the curdled milk (channa) to remove lemon or vinegar flavour. ·        Knead the channa and make it soft. ·        Make small roundels and press gently in between hands. (it should look like aloo tikka shape) Step 2: ·        Take a sauce pot add 1ltr of water, sugar (400gms), boil it on a medium flame. ·        Wait until sugar dissolve at this point

Ingredients: ·        Chicken boneless – 250gm ·        Wheat Rava – 100gm ·        Masoor dal – 50gm ·        Chana dal – 50gm ·        Moong dal – 50gm ·        Urad dal – 50gm ·        Thoor dal – 50gm ·        Brown onion (fried onion slice) – 150gm ·        Green chilli paste – 100gms (2-3 tsp) ·        Ginger garlic paste – 1tsp ·        Garam masala – 1tsp ·        Chilli powder – ¼ tsp ·        Turmeric – ¼ tsp ·        Salt – to taste ·        Ghee – 150gm ·        Oil – 250gm ·        Shajeera – 10gm ·        Cinnamon – 10gm ·        Cardamom – 10gm ·        Clove – 10 gm ·        Pepper corn – 20gm ·        Bay leaf – 1 leaf ·        Milk – 100ml ·        Curd – 100gm ·        Water – 1ltr Procedure: Step 1: ·        Soak chana dal, urad dal, thoor dal, masoor dal and moong dal for 15min. ·        Strain the soaked water and add fresh water. Cook it on a low flame until the dal is completely mashed.