The document provides recipes for several Indian kebab dishes. Saunfia Paneer Tikka consists of paneer cubes marinated with spices and grilled. Paneer Taash Kebab is a blend of paneer, cheese, cream and spices baked in the oven. Chicken Sholay Kebab features spicy chicken kebab topped with an egg omelet. The recipes provide lists of ingredients and step-by-step instructions for preparing and cooking each kebab dish.
The document discusses mother sauces, which are five basic sauces that are used as bases for making other derivative sauces. The five mother sauces are béchamel sauce, velouté sauce, hollandaise sauce, tomato sauce, and espangnole sauce. Each mother sauce uses a different combination of liquid and thickening agent. Many smaller derivative sauces can be made from each mother sauce by adding other ingredients like cream, cheese, herbs, or vegetables. Recipes for several derivative sauces made from béchamel and velouté are provided, including cream sauce, mornay sauce, and soubise sauce.
About stocks, its classification, guidelines in preparing, ingredients and different kind of spices and seasoning.. resources from kto12 grade 10 lesson.
This document provides information about poultry and eggs. It defines different types of poultry like chicken, turkey, duck and goose. It describes how poultry is classified based on age and gender. Key points about poultry nutrition, purchasing, handling and cooking are covered. Eggs are also discussed, including nutrition facts, grades, storage and different cooking methods. Common egg dishes are listed at the end.
The document discusses the five mother sauces of cooking - Béchamel, Veloute, Espagnole, Hollandaise, and Tomato Sauce. It provides details on how each sauce is traditionally prepared, including necessary ingredients and cooking methods. Specifically, it explains that Béchamel is a white sauce made with a roux and milk, Veloute uses stock instead of milk, Espagnole is a brown sauce made with vegetables and stock, Hollandaise is an emulsion of butter and lemon, and Tomato Sauce is made from tomatoes and vegetables. Variations for each mother sauce are also listed.
This document contains recipes for traditional Kashmiri cuisine including Kashmiri pulao, Kashmiri roti, mutton rogan josh, dum aloo Kashmiri, and phirni. The recipes provide lists of ingredients and their quantities needed to make each dish.
This document provides recipes and instructions for food items to be produced in Week 5, including mayonnaise, thousand island dressing, cocktail sauce, mixed salad, chef salad, and boiled eggs of different doneness. Precise ingredients, quantities, preparation methods, cooking times, and notes are listed for each recipe. The recipes cover items from both the cold and hot kitchen and include sauces, salads, and a breakfast item.
• Sauces
• “The sauce is to culinary art what grammar is to language.”
• Gastronomer
• Presented by:
• Manjeet Nehra(16)
• Mudit Grover(18)
• Sauces
Sauces are liquid or semi-liquid mixtures.
Sauces are liquid that has been thickened by either:
Egg yolks
Roux
Cornflour , Arrowroot or Starch
Reducing cooking liquor or stock.
• Importance of Sauces
Enhances flavours.
Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.
Enhances nutritional value of food.
Provides moisture , colour & shine to the food.
• Chef De Saucier
Responsible for most of the sauces made in the kitchen of the Hotels.
He holds the one of the most demanding jobs of the kitchen in Hotels.
• Sauce Boats
A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is
served in this sauce
boat in 5* Hotels.
• Basic Sauces
These are the Six Basic types of Sauces originated from French Cuisine.
• White Sauce
Also known as “Bechamel Sauce.”
Prepared with white Roux & mildly flavoured with onion.
Can be used as an ingredient in baked pasta recipes.
Some of the basic derivatives are
Cheese Sauce
Mustard Sauce
• Veloute
Prepared from light brown roux and stock.
It get it’s name from the type of stock used.
Ex : Fish Stock & Blond roux-Chicken veloute
Some of the basic Derivaitives are
Caper Mutton Velloute
Aurore Chicken Veloute
• Hollandaise
Warm yellow and rich sauce.
An emulsion of butter , lemmon juice , and egg yolk.
Particularly delicious on seafood, vegetables and eggs.
Some of the basic derivatives are
Noisette
Mustard
• Tomato Sauce
A Red kitchen Sauce.
This type of sauce may be referred to as Coulis.
Served with “Pasta” , “Eggs” , “Fish” & “Meat”.
Some of the basic derivatives are
Tomated Chaudfroid
Barbecue
• Brown Sauce
Also known as Espagnole sauce.
Made from Brown Roux and Brown Stock.
Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.
Some of the basic derivatives are
Lyonnaise
Robert
• Mayonnaise
Basic cold sauce.
Used as a salad dressing.
Also used as a shiny flavourful coating to decorate cold dishes.
Basic derivative is
Chantilly
Thank You
The document discusses mother sauces, which are five basic sauces that are used as bases for making other derivative sauces. The five mother sauces are béchamel sauce, velouté sauce, hollandaise sauce, tomato sauce, and espangnole sauce. Each mother sauce uses a different combination of liquid and thickening agent. Many smaller derivative sauces can be made from each mother sauce by adding other ingredients like cream, cheese, herbs, or vegetables. Recipes for several derivative sauces made from béchamel and velouté are provided, including cream sauce, mornay sauce, and soubise sauce.
About stocks, its classification, guidelines in preparing, ingredients and different kind of spices and seasoning.. resources from kto12 grade 10 lesson.
This document provides information about poultry and eggs. It defines different types of poultry like chicken, turkey, duck and goose. It describes how poultry is classified based on age and gender. Key points about poultry nutrition, purchasing, handling and cooking are covered. Eggs are also discussed, including nutrition facts, grades, storage and different cooking methods. Common egg dishes are listed at the end.
The document discusses the five mother sauces of cooking - Béchamel, Veloute, Espagnole, Hollandaise, and Tomato Sauce. It provides details on how each sauce is traditionally prepared, including necessary ingredients and cooking methods. Specifically, it explains that Béchamel is a white sauce made with a roux and milk, Veloute uses stock instead of milk, Espagnole is a brown sauce made with vegetables and stock, Hollandaise is an emulsion of butter and lemon, and Tomato Sauce is made from tomatoes and vegetables. Variations for each mother sauce are also listed.
This document contains recipes for traditional Kashmiri cuisine including Kashmiri pulao, Kashmiri roti, mutton rogan josh, dum aloo Kashmiri, and phirni. The recipes provide lists of ingredients and their quantities needed to make each dish.
This document provides recipes and instructions for food items to be produced in Week 5, including mayonnaise, thousand island dressing, cocktail sauce, mixed salad, chef salad, and boiled eggs of different doneness. Precise ingredients, quantities, preparation methods, cooking times, and notes are listed for each recipe. The recipes cover items from both the cold and hot kitchen and include sauces, salads, and a breakfast item.
• Sauces
• “The sauce is to culinary art what grammar is to language.”
• Gastronomer
• Presented by:
• Manjeet Nehra(16)
• Mudit Grover(18)
• Sauces
Sauces are liquid or semi-liquid mixtures.
Sauces are liquid that has been thickened by either:
Egg yolks
Roux
Cornflour , Arrowroot or Starch
Reducing cooking liquor or stock.
• Importance of Sauces
Enhances flavours.
Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.
Enhances nutritional value of food.
Provides moisture , colour & shine to the food.
• Chef De Saucier
Responsible for most of the sauces made in the kitchen of the Hotels.
He holds the one of the most demanding jobs of the kitchen in Hotels.
• Sauce Boats
A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is
served in this sauce
boat in 5* Hotels.
• Basic Sauces
These are the Six Basic types of Sauces originated from French Cuisine.
• White Sauce
Also known as “Bechamel Sauce.”
Prepared with white Roux & mildly flavoured with onion.
Can be used as an ingredient in baked pasta recipes.
Some of the basic derivatives are
Cheese Sauce
Mustard Sauce
• Veloute
Prepared from light brown roux and stock.
It get it’s name from the type of stock used.
Ex : Fish Stock & Blond roux-Chicken veloute
Some of the basic Derivaitives are
Caper Mutton Velloute
Aurore Chicken Veloute
• Hollandaise
Warm yellow and rich sauce.
An emulsion of butter , lemmon juice , and egg yolk.
Particularly delicious on seafood, vegetables and eggs.
Some of the basic derivatives are
Noisette
Mustard
• Tomato Sauce
A Red kitchen Sauce.
This type of sauce may be referred to as Coulis.
Served with “Pasta” , “Eggs” , “Fish” & “Meat”.
Some of the basic derivatives are
Tomated Chaudfroid
Barbecue
• Brown Sauce
Also known as Espagnole sauce.
Made from Brown Roux and Brown Stock.
Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.
Some of the basic derivatives are
Lyonnaise
Robert
• Mayonnaise
Basic cold sauce.
Used as a salad dressing.
Also used as a shiny flavourful coating to decorate cold dishes.
Basic derivative is
Chantilly
Thank You
This document provides instructions for cutting up a chicken into parts. It describes making a cut along the center of the breast to view the inside. It then instructs to cut along one side of the breast bone and down to the base of the chicken to separate the breast. It further details how to remove the wings and leg quarters by cutting through the joints.
Here are two egg dishes I prepared and evaluated using the characteristics provided:
Hard-Cooked Egg:
Appearance: Well puffed, Good Volume - 5
Texture and Consistency: Tender, well cooked - 5
Palatability: Taste Delicious - 5
Poached Egg:
Appearance: Slightly Puffed - 3
Texture and Consistency: Slightly Uneven - 3
Palatability: Not so delicious - 3
ACTIVITY 2
Prepare a simple egg dish recipe of your choice. Provide the ingredients, instructions, and a picture of your finished product.
Ingredients:
- 2 eggs
- 2 tbsp milk
- Pinch
Indian gravy is a smooth, saucy liquid that adds flavor, richness, and character to Indian dishes. It forms the soul of Indian cuisine. The document provides recipes for four types of Indian gravy: chopp masala tomato gravy, white gravy, brown gravy, and bhindi masala. Each recipe lists the ingredients and their quantities needed to make the gravy.
This document provides an overview of poultry and game used for food. It discusses the differences between poultry and game, with poultry typically being domesticated birds raised for meat and eggs like chicken, turkey, and duck. Game refers to birds hunted for food. The document also outlines the various classes and market forms of poultry, how to select high quality poultry, and the nutritional value of poultry. Key tools for working with poultry are also listed.
This document discusses what beef is, different beef cuts, and categories of beef cuts. It begins by explaining that beef refers to meat from bovines, especially cattle. It is one of the most widely consumed meats worldwide. The document then describes how beef cuts are first divided into primal cuts during butchering. It lists examples of popular American, British, Turkish, Brazilian, and Dutch beef cuts. Finally, it provides details on different types of beef cuts like chuck, brisket, tri-tip, and flank steak, explaining where each cut is located on the cow and what dishes it is commonly used for.
Este documento fornece instruções para fazer vários tipos de tortas, incluindo:
1) Torta Sedução com recheio de creme de leite, chocolate e frutas cristalizadas
2) Bolo de Abacaxi com recheio de abacaxi e creme de leite
3) Torta Holandesa com recheio de creme de leite, leite condensado e chantilly
The document provides information on classifying and making different types of soups according to enterprise standards. Soups are classified into clear soups, which are not thickened, and thick soups, which are thickened using ingredients like flour or cream. Clear soups include consommé, made from clarified stock, and bouillon, made by stewing ingredients in water. The document discusses various thick soups like purees, veloutés thickened with roux, creams thickened with béchamel, bisques containing shellfish, and chowders containing potatoes. It provides recipes for soups like chicken consommé, mushroom velouté, and crab and shrimp bisque. The document also
Powerpoint presentation of "Poultry" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Pasta should be cooked al dente, meaning still slightly firm, to preserve its texture. To test for doneness, break a piece in half and taste it, stopping cooking immediately once al dente is reached since it only takes half a minute for pasta to overcook. Cooking times vary depending on the shape, size, flour used, and moisture content of the pasta. Fresh pasta cooks very quickly, within 1 to 1.5 minutes after the water returns to a boil. For best flavor, toss pasta with sauce immediately after draining so the hot pasta coats in the sauce.
SOUP aka Potage is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted.
Powerpoint presentation of "Seasoning and flavoring herbs and spices" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
This document provides information on types of knives used in meat cookery, the composition and structure of meat, basic meat preparation techniques, different cuts and sources of meat, doneness levels, nutrient content, and forms of preserved and processed meat. It also discusses marinating meat, including common marinade types and general marinating guidelines.
This document provides information about a classroom daily routine, cooking poultry and game dishes, and preventing food contamination. It includes:
1) An outline of a typical classroom daily routine including prayer, health and safety reminders, and attendance checking.
2) Objectives and difficulties in cooking poultry and game dishes, including defining contamination, food contamination, and spoilage.
3) Details on the principles of poultry cookery like using moist versus dry heat cooking methods based on the bird's age and fat content. It also discusses causes of food contamination like improper food handling and cross-contamination.
This document discusses dry cooking methods that involve heat transfer through conduction, convection and radiation. It describes cooking aims like sterilization and objectives like retaining nutrients. Dry cooking methods are categorized as those using fats and oils like sauteing, deep frying and poeling, and those without fats like baking, roasting and grilling. Sauteing requires a hot pan while deep frying submerges food in hot oil. Roasting surrounds food with hot, dry air and types include oven, spit and pot roasting. Grilling uses radiant heat from below to char food.
This document provides descriptions of various types of appetizers and hors d'oeuvres. It discusses 7 categories of appetizers including barbeque chicken bites, fries, meatballs, pickled items, raw vegetables, strawberry fruit dip, and fried tofu with soya. It also describes hors d'oeuvres, canapes, crudites, snacks, cheeses, sausages, dumplings, and bruschetta giving details on their composition and origins.
This document provides information on different types of stocks, soups, sauces, and thickening agents. It discusses seven types of stocks including white stock, brown stock, and fumet. It describes the four main components of all stocks: flavoring ingredients, liquid, mirepoix, and aromatics. The document also summarizes different categories of soups such as clear soups, thick soups, bisques, chowders and speciality soups. It outlines the five main sauces called the "grand sauces" and some of their derivatives. The document concludes with descriptions of common thickening agents used in sauces such as roux, slurries, and liaisons
This document provides information on various types of sauces. It begins by explaining what a sauce is and its importance. The key components of a sauce are then outlined as a liquid, thickening agent, and seasonings/flavorings. Common mother sauces like bechamel, veloute, espagnole, tomato, and hollandaise are introduced along with their derivatives. Modern sauce styles such as butter sauces, gravies, coulis, pesto, salsa, relish, and chutney are also covered. The document concludes by matching different sauces and their derivatives to common dishes.
This document provides information about different types of soups. It discusses clear soups such as broths, bouillons, and consommés which are based on a clear stock. It also covers thick soups such as cream soups, pureed soups, chowders, and bisques. Specialty soups and national soups from around the world are also mentioned. The document provides details on techniques for making consommés and standards for quality cream soups. It concludes with notes on serving portions of soups and appropriate garnishes.
There are six basic types of sauces - mayonnaise, hollandaise, tomato, brown, velouté, and béchamel. The document then discusses the five "mother sauces" - béchamel, velouté, hollandaise, tomato, and demi-glace - which are fundamental sauce types that can be used to create hundreds of other sauces. Recipes for each of the five mother sauces are provided.
Thickening agents used in indian cuisine & basic INDIAN GRAVIES N SENTHIL KUMAR
This document lists various thickening agents and ingredients used in Indian cooking. It discusses onions, tomatoes, nuts, coconut, flours, milk products, and spices that are commonly used to thicken sauces, soups and gravies. It then provides recipes for several classic Indian gravies like red gravy, green gravy, white gravy, and makhani gravy listing the key ingredients in each.
Bobby is providing a menu for work that includes:
1) Several appetizers including seafood trio, scallop moilee, and tangdi kebab.
2) Soups such as mussel shorba.
3) Main dishes like Jerusalem artichoke tilwali, cinnamon spiced grilled beef, pathrani machli, and travancore fish fry.
4) Dessert options including tandoori murgh and lobster kerala style.
The 13 Best Italian Cheeses which can Trigger Your Taste Buds!Max Ander
Vorrei.co.uk is an online shop that sells a wide selection of artisan quality cheeses from Italy. The document provides information about Italian cheeses and their role in Italian cuisine and culture. It also lists and describes 13 different types of Italian cheeses available for purchase on the Vorrei.co.uk website, including Parmigiano Reggiano, Asiago, Gorgonzola, and goat cheeses. Customers can buy these cheeses online to enjoy their tastes at home.
This document provides instructions for cutting up a chicken into parts. It describes making a cut along the center of the breast to view the inside. It then instructs to cut along one side of the breast bone and down to the base of the chicken to separate the breast. It further details how to remove the wings and leg quarters by cutting through the joints.
Here are two egg dishes I prepared and evaluated using the characteristics provided:
Hard-Cooked Egg:
Appearance: Well puffed, Good Volume - 5
Texture and Consistency: Tender, well cooked - 5
Palatability: Taste Delicious - 5
Poached Egg:
Appearance: Slightly Puffed - 3
Texture and Consistency: Slightly Uneven - 3
Palatability: Not so delicious - 3
ACTIVITY 2
Prepare a simple egg dish recipe of your choice. Provide the ingredients, instructions, and a picture of your finished product.
Ingredients:
- 2 eggs
- 2 tbsp milk
- Pinch
Indian gravy is a smooth, saucy liquid that adds flavor, richness, and character to Indian dishes. It forms the soul of Indian cuisine. The document provides recipes for four types of Indian gravy: chopp masala tomato gravy, white gravy, brown gravy, and bhindi masala. Each recipe lists the ingredients and their quantities needed to make the gravy.
This document provides an overview of poultry and game used for food. It discusses the differences between poultry and game, with poultry typically being domesticated birds raised for meat and eggs like chicken, turkey, and duck. Game refers to birds hunted for food. The document also outlines the various classes and market forms of poultry, how to select high quality poultry, and the nutritional value of poultry. Key tools for working with poultry are also listed.
This document discusses what beef is, different beef cuts, and categories of beef cuts. It begins by explaining that beef refers to meat from bovines, especially cattle. It is one of the most widely consumed meats worldwide. The document then describes how beef cuts are first divided into primal cuts during butchering. It lists examples of popular American, British, Turkish, Brazilian, and Dutch beef cuts. Finally, it provides details on different types of beef cuts like chuck, brisket, tri-tip, and flank steak, explaining where each cut is located on the cow and what dishes it is commonly used for.
Este documento fornece instruções para fazer vários tipos de tortas, incluindo:
1) Torta Sedução com recheio de creme de leite, chocolate e frutas cristalizadas
2) Bolo de Abacaxi com recheio de abacaxi e creme de leite
3) Torta Holandesa com recheio de creme de leite, leite condensado e chantilly
The document provides information on classifying and making different types of soups according to enterprise standards. Soups are classified into clear soups, which are not thickened, and thick soups, which are thickened using ingredients like flour or cream. Clear soups include consommé, made from clarified stock, and bouillon, made by stewing ingredients in water. The document discusses various thick soups like purees, veloutés thickened with roux, creams thickened with béchamel, bisques containing shellfish, and chowders containing potatoes. It provides recipes for soups like chicken consommé, mushroom velouté, and crab and shrimp bisque. The document also
Powerpoint presentation of "Poultry" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Pasta should be cooked al dente, meaning still slightly firm, to preserve its texture. To test for doneness, break a piece in half and taste it, stopping cooking immediately once al dente is reached since it only takes half a minute for pasta to overcook. Cooking times vary depending on the shape, size, flour used, and moisture content of the pasta. Fresh pasta cooks very quickly, within 1 to 1.5 minutes after the water returns to a boil. For best flavor, toss pasta with sauce immediately after draining so the hot pasta coats in the sauce.
SOUP aka Potage is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted.
Powerpoint presentation of "Seasoning and flavoring herbs and spices" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
This document provides information on types of knives used in meat cookery, the composition and structure of meat, basic meat preparation techniques, different cuts and sources of meat, doneness levels, nutrient content, and forms of preserved and processed meat. It also discusses marinating meat, including common marinade types and general marinating guidelines.
This document provides information about a classroom daily routine, cooking poultry and game dishes, and preventing food contamination. It includes:
1) An outline of a typical classroom daily routine including prayer, health and safety reminders, and attendance checking.
2) Objectives and difficulties in cooking poultry and game dishes, including defining contamination, food contamination, and spoilage.
3) Details on the principles of poultry cookery like using moist versus dry heat cooking methods based on the bird's age and fat content. It also discusses causes of food contamination like improper food handling and cross-contamination.
This document discusses dry cooking methods that involve heat transfer through conduction, convection and radiation. It describes cooking aims like sterilization and objectives like retaining nutrients. Dry cooking methods are categorized as those using fats and oils like sauteing, deep frying and poeling, and those without fats like baking, roasting and grilling. Sauteing requires a hot pan while deep frying submerges food in hot oil. Roasting surrounds food with hot, dry air and types include oven, spit and pot roasting. Grilling uses radiant heat from below to char food.
This document provides descriptions of various types of appetizers and hors d'oeuvres. It discusses 7 categories of appetizers including barbeque chicken bites, fries, meatballs, pickled items, raw vegetables, strawberry fruit dip, and fried tofu with soya. It also describes hors d'oeuvres, canapes, crudites, snacks, cheeses, sausages, dumplings, and bruschetta giving details on their composition and origins.
This document provides information on different types of stocks, soups, sauces, and thickening agents. It discusses seven types of stocks including white stock, brown stock, and fumet. It describes the four main components of all stocks: flavoring ingredients, liquid, mirepoix, and aromatics. The document also summarizes different categories of soups such as clear soups, thick soups, bisques, chowders and speciality soups. It outlines the five main sauces called the "grand sauces" and some of their derivatives. The document concludes with descriptions of common thickening agents used in sauces such as roux, slurries, and liaisons
This document provides information on various types of sauces. It begins by explaining what a sauce is and its importance. The key components of a sauce are then outlined as a liquid, thickening agent, and seasonings/flavorings. Common mother sauces like bechamel, veloute, espagnole, tomato, and hollandaise are introduced along with their derivatives. Modern sauce styles such as butter sauces, gravies, coulis, pesto, salsa, relish, and chutney are also covered. The document concludes by matching different sauces and their derivatives to common dishes.
This document provides information about different types of soups. It discusses clear soups such as broths, bouillons, and consommés which are based on a clear stock. It also covers thick soups such as cream soups, pureed soups, chowders, and bisques. Specialty soups and national soups from around the world are also mentioned. The document provides details on techniques for making consommés and standards for quality cream soups. It concludes with notes on serving portions of soups and appropriate garnishes.
There are six basic types of sauces - mayonnaise, hollandaise, tomato, brown, velouté, and béchamel. The document then discusses the five "mother sauces" - béchamel, velouté, hollandaise, tomato, and demi-glace - which are fundamental sauce types that can be used to create hundreds of other sauces. Recipes for each of the five mother sauces are provided.
Thickening agents used in indian cuisine & basic INDIAN GRAVIES N SENTHIL KUMAR
This document lists various thickening agents and ingredients used in Indian cooking. It discusses onions, tomatoes, nuts, coconut, flours, milk products, and spices that are commonly used to thicken sauces, soups and gravies. It then provides recipes for several classic Indian gravies like red gravy, green gravy, white gravy, and makhani gravy listing the key ingredients in each.
Bobby is providing a menu for work that includes:
1) Several appetizers including seafood trio, scallop moilee, and tangdi kebab.
2) Soups such as mussel shorba.
3) Main dishes like Jerusalem artichoke tilwali, cinnamon spiced grilled beef, pathrani machli, and travancore fish fry.
4) Dessert options including tandoori murgh and lobster kerala style.
The 13 Best Italian Cheeses which can Trigger Your Taste Buds!Max Ander
Vorrei.co.uk is an online shop that sells a wide selection of artisan quality cheeses from Italy. The document provides information about Italian cheeses and their role in Italian cuisine and culture. It also lists and describes 13 different types of Italian cheeses available for purchase on the Vorrei.co.uk website, including Parmigiano Reggiano, Asiago, Gorgonzola, and goat cheeses. Customers can buy these cheeses online to enjoy their tastes at home.
This document discusses the festive delicacies of India for various festivals. It provides details of popular dishes from regions like West Bengal, Maharashtra, and North India that are traditionally prepared for festivals such as Durga Puja, Diwali, Dussehra, Eid, Ganesh Chaturthi, and Holi. Specific dishes mentioned include rasogolla, sabudana kheer, mishti doi, sondesh, phirni, gulkand peda, jalebi, seekh kebab, chole, butter chicken, nargisi kofta, biryani, besan ladoo, badaam phirni, malai peda, chana
This document discusses handling and types of lettuce and edible flowers. It provides instructions on properly washing, drying, and storing lettuce to maximize freshness. Various types of lettuce are described, from mild greens like butterhead to bitter greens. Edible flower types include calendula, pansies, and herbs. The document emphasizes using organically grown flowers sparingly and removing inedible flower parts before eating.
This document provides information on different styles of table service including French, Russian, and American styles. It describes the various courses that would be served for each style and the roles of serving staff. It also includes details on table settings, types of glassware, tableware, and flatware used for different levels of formality.
This document provides information on different types of vegetables, including their categories (root, tubers, bulbs, leafy greens, etc.), examples of vegetables in each category, and methods of preserving vegetables. It also discusses factors that affect purchasing vegetables and how to select high quality vegetables. Additional sections cover nutrients provided by vegetables, storage methods, and health and safety considerations. The document concludes by describing types of salads, salad dressings, and standards for quality in salad dressings.
This document lists various foods and their common accompaniments. It includes meats like beef, lamb, pork and poultry; fish dishes; soups; salads; vegetables; and notes appropriate sauces, relishes, chutneys, mustards, breads and other pairings for each item. The goal is to provide a reference for creating balanced and flavorful complete meals and platters by pairing foods with traditional complementary condiments and sides.
This document provides a guide to edible flowers and plants that can be grown in a garden. It lists over 50 different edible flower varieties and includes cautions about ensuring flowers are safe to eat. Specific edible parts are identified for each variety. The document also provides recipes using edible flowers, including a quick stew and a main dish using Kachnar flower buds. Safety tips are outlined for testing for allergic reactions when trying new edible plants.
Hi, I’m Dennis Weaver and I would like to share my baking book with you. It’s free. It’s illustrated. It’s the most comprehensive downloadable home baking guide you’ve ever seen! If you study the material in this book, you won’t just be a better baker; you’ll be an expert baker. There is no purchase required.
•318 updated pages with recipes and photos
•Compatible with PC, Nook, Kindle, iBooks, and other mobile reading devices
•Test kitchen-approved recipes and tips
•Culinary school information.
Reviews
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"Very well written!! Totally geared toward the user . . . it was awesome! Your recipes are the best on the internet." ~ Leah
"Thank you for sharing your secrets about baking, without cost, you are something special." ~ TF
"It was just absolutely great. I don't see how you could improve on something so perfect." ~ CF
"I loved the step by step descriptions and great pictures. . . I have them all and use them regularly! Thanks so much." ~ Vicki
This document lists various food items and their typical accompaniments. It includes roast meats like beef and turkey along with suggested sauces and sides. Several appetizers, entrees, and desserts are also listed such as omelettes, fish, stew, goose, asparagus, and fresh fruit. Common condiments that could accompany the foods are also indicated.
Purchasing, Receiving, and Storing Food continuationThannia Sabado
This document discusses food purchasing, receiving, and storage procedures. It outlines the qualities needed for an effective purchaser and classifications of food purchases. Guidelines are provided for purchasing specific foods like meat, poultry, seafood, and produce. The document also covers receiving procedures to ensure accurate deliveries and storage best practices like first-in-first-out, labeling, and preventing cross-contamination. Effective purchasing, receiving, and storage are important for a constant food supply and waste prevention.
This document categorizes and describes various types of hot desserts, including egg-based desserts like bread and butter pudding; batter-based desserts such as pear fritters and crepes; pudding souffles like vanilla pudding souffle; suet pastry desserts like steamed jam roly-poly; paste-based desserts like apple strudel; fruit pies, crumbles and charlottes; and rice-based desserts including vanilla rice pudding with rhubarb compote. Recipes and preparation instructions are provided for several examples.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help boost feelings of calmness and well-being.
Purchasing involves obtaining the right products at the right time, price, and source. Foods are classified as perishable, staple, or contract items. Guidelines for wise buying include purchasing by weight, count, brand, and season. Receiving ensures deliveries match specifications for quantity, quality, and price using methods like blind or invoice receiving. Proper storage after receiving prevents loss, with perishables refrigerated and staples arranged orderly. Storage protects food from contamination.
Powerpoint presentation of "Salads and Salad Dressing" in Principles of food production.
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The document discusses various knife skills and cutting techniques used in cooking. It describes the parts of a knife including the blade edge, spine, heel, bolster, and tang. It then explains different types of knives and their uses, such as the chef's knife, boning knife, slicer, serrated bread knife, and paring knife. It also discusses techniques for cutting vegetables like julienne cuts, diced cuts, and mincing. Common cuts include chiffonade cuts for herbs and seeding tomatoes.
This document discusses dessert sauces and frozen desserts. It describes popular dessert sauces like chocolate sauce, crème anglaise, caramel sauce, and fruit sauces. It also discusses various frozen desserts including ice cream, sorbet, granite, and sherbet. It provides details on how each type of frozen dessert is made, often starting from a dessert sauce base and using an ice cream maker.
This document classifies and describes different types of desserts. It identifies 7 main categories: fruits, cheese, gelatin desserts, custards, puddings, fruit cobblers, and frozen desserts. For each category it provides characteristics and examples. Fruits are described as nutritious, appetizing and easy to prepare desserts. Cheese types are classified by consistency as soft, semi-hard or hard. Gelatin desserts are inexpensive and come in granular or fruit forms. Custards vary as baked or soft and have distinct textures. Puddings include cornstarch, rice and bread. Fruit cobblers are topped with biscuit dough instead of pie crust. Frozen desserts include ice cream,
This document discusses menu planning. It defines key terms like menu and meal planning. It outlines the importance of menu planning, including customer satisfaction and facilitating costing and pricing. It describes different types of menus like table d'hote, a la carte, party menus, and ethnic/specialty menus. It also lists factors to consider when planning and compiling menus, such as nutrition, availability, and clientele. It explains how to cost and price menus and how to prepare a timed production plan.
This document provides a 5-day dinner plan with recipes for healthy and flavorful meals each night. The recipes include:
Day 1: Black bean chilli with turkey meatballs, using ingredients like onions, peppers, beans, avocado and lime.
Day 2: Turkey piccata served with roasted potatoes, capers, lemon and dill.
Day 3: Wild salmon served over shredded vegetables like carrots, courgette and beetroot, with balsamic vinegar and dill.
Day 4: Lentil dhal with spinach and sweet potato, made with ingredients like onions, ginger, turmeric and cumin.
Day 5: Soba noodle stir-fry with
This document contains recipes for a variety of holiday dishes including:
1) A turkey fry recipe with broccoli, capsicum, soy sauce and chicken broth.
2) A chicken curry recipe with coconut milk, coriander and green chili.
3) A chicken masala recipe with tomatoes, ginger, garlic and curry leaves.
4) A turkey biryani recipe with rice, yogurt and mixed spices.
5) A potato dumpling recipe boiled in water until they float.
Chef Kiko's restaurant menu includes dishes like Pork Adobo, Mechado, Pork Steak, Beef dishes like Monterey Ground Beef and Grilled Beef, chicken dishes like Chicken Noodle Casserole and Pesto Chicken Breast, fish dishes like Kilawin na Isda and Lemon and Pepper Lapu Lapu Fish Fillet. The menu also includes pasta dishes like Fusilli Pasta, Lasagna, and Fettuccine Pasta. Desserts include Bibingka Cassava.
Chef Kiko provides recipes for several Filipino and international dishes including Pork Adobo, Mechado, Pork Steak, Beef with Broccoli, Grilled Beef, Chicken Noodle Casserole, Pesto Chicken Breast, Chicken Nacho Dinner, Kilawin na Isda (Ceviche), Lemon and Pepper Lapu Lapu Fish Fillet, Fish Lumpia, and Fusilli Pasta. The document shares the ingredients and cooking procedures for each recipe.
Pdf cookbook stir fried dishes healthy stir fry recipe collectionRyaaaDina
Pdf cookbook stir fried dishes healthy stir fry recipe collection
Do you want some quick and fast recipes without much ado?
You have got this!
Stir-fry recipes are healthy and take less cooking time. These 30 sizzling stir-fry recipes are great and tasty loaded with vegetables. You can enjoy the recipes as a side dish with your rice or even roti rolls.
If you want something light on your stomach or looking to lose weight, adding one of the recipes to your weekdays will get you great results. The recipes are healthy delicious because of having fewer ingredients, flavorful sauces and spices and a bunch of fresh veggies.
I have included many types of stir-fried dishes: Chinese stir-fried, chicken stir-fried, seafood stir-fried, and vegetable fried ones. You can divide your whole week's planning with the simple recipes. The choice is yours!
If any of your family members are going through cholesterol, the stir-fry recipes use less oil so that your loved ones enjoy a healthy meal at home.
Making a stir-fried meal at home is easy and takes less effort from your side. Just some chopped veggies, prepare savory and sweet sauces and sprinkle garnishing ingredients. The perfect meal is ready!
To make your stir-fried dishes more exciting, go for adding nuts, seeds, fresh ginger, seaweed, fresh herbs, and eggs on the top. Also, the sauces are essential while making the stir-fried veggies. They add sweet, salty and savory flavors to them. You can use your homemade sauces made with soy sauce, cornstarch and broth or else store-bought sauces.
The most essential vessel to make your stir-fried dishes is a wok. A classic wok can make them fast and furious.
Love stir-fried dishes? These are the quick and simple recipes to make what you love!
stir fry recipes
stir fry recipes chicken
stir fry recipes beef
stir fry recipes veggie
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The document provides a week's worth of recipes organized by meal: breakfast, lunch, snacks, dinner and desserts. The recipes include pumpkin muffins, turkey meatloaf muffins, air fryer brussel sprouts, and cauliflower and celeriac soup among others. Nutritional information is provided for each recipe, including calories, fat, protein and carbohydrates.
The document provides recipes for several meals and desserts including:
1) Zucchini fritters made with grated zucchini, coconut flour, eggs and seasonings that are cooked in coconut oil until brown.
2) Pea pancakes made from cooked peas, coconut milk, flour, eggs and baked with olive oil until browned on both sides.
3) A vegie pesto chicken noodle dish made by julienning zucchini and carrot into noodles, cooking with chicken, pesto and goat cheese.
4) Several dessert recipes like banana peanut butter chocolate sandwiches, chocolate pomegranate clusters and a quinoa pudding.
Christmas recipes (cookbook) by the sify food contributorsKaroll Campos
This document contains recipes for several dishes, including Turkey Fry, Chicken Curry, Chicken Masala, Turkey Biryani, Potato Dumplings, Baked Seafood Au Gratin, Lamb Pepper Steak, Potato & Mushroom Gratin, Turkey with Chestnut Dressing, Fish Molee, Cheese Cookies, Fudgy Brownie Cookies, Microwave Chocolate Cake, Carrot Cake, and Date-nut Fruit Cake. The recipes provide lists of ingredients and step-by-step instructions for preparing each dish.
This document contains recipes for various dishes including:
1) Upo Guisado, a Filipino pork and vegetable stew, baked green bean fries, creamy mushrooms, and spinach gratin.
2) A Cajun style meatloaf, ricotta meatballs, lime cilantro chicken, and beef noodle casserole.
3) Additional recipes for ampalaya con carne, cucumber pineapple salad, stir fried beans, and several other main dishes and sides.
This recipe provides instructions for making a simple strawberry milkshake using strawberry frozen yogurt, fresh or frozen strawberries, and soymilk blended together. The ingredients are blended until thick and smooth then poured into a glass to serve.
This document contains recipes for several dishes including corn patties, chicken salad, fried rice, chocolate cake, and chicken and shrimp jambalaya. The corn patty recipe calls for corn, flour, eggs, cilantro, chicken bouillon, chili, and water. The chicken salad recipe includes mayonnaise, sour cream, honey mustard, vinegar, orange juice, chicken, celery, apple, cranberries, green onions, pecans, and parsley. The chicken and shrimp jambalaya recipe lists ingredients like chicken, shrimp, sausage, rice, tomatoes, onion, bell pepper, celery, parsley, Cajun seasoning, and calls for cooking everything together in a slow cooker.
This document provides recipes for 18 Indian chicken dishes and 12 other meat and seafood dishes. It includes recipes for popular dishes like Tandoori Chicken, Chicken 65, Ginger Chicken, Chilly Chicken, Pepper Chicken, Szechwan Chicken, Chicken Lollipop, and others. For each recipe, it lists the ingredients and step-by-step method to prepare the dish. The document aims to share recipes for a variety of popular North and South Indian non-vegetarian dishes.
This document appears to be a menu listing various chicken, meat, seafood and rice dishes commonly found in Indian cuisine. It includes over 30 items such as Tandoori Chicken, Chicken 65, Ginger Chicken, Chilly Chicken, Pepper Chicken, Szechwan Chicken, Chicken Lollipop, Kadhai Chicken, Butter Chicken and others. It also lists various lamb/mutton dishes as well as seafood like fish and egg dishes. The document provides some basic ingredient lists and cooking methods for a few selected dishes like Tandoori Chicken, Chicken 65, Ginger Chicken and Chilly Chicken.
This document contains recipes for various Indian appetizers, main courses, breads, desserts, and beverages that are part of an Indian menu. It includes recipes for vegetable momos, aloo tikka, potato palya, gobi 65, aloo pakora, khandvi, rogan josh, chicken masala skewers, coconut and mint chutneys, onion tomato raita, chole bhature, rajma, aloo mushroom masala, vegetable kurma, methi mushroom, baingan bartha, saag paneer, tandoori roast chicken, creamy masala chicken, chicken balti, kashmiri mutton koftas,
The document contains recipes for several Filipino dishes including:
1. Mechado, a beef stew with potatoes, onions and bell peppers.
2. Beef Caldereta, a beef stew with liver paste, mushrooms, olives and cheese.
3. Pork Sinigang, a tamarind based pork soup with vegetables.
4. Several other pasta, seafood, and dessert recipes. The recipes provide lists of ingredients and step-by-step instructions for preparing the dishes.
20 Delicious and Healthy Chicken Breast Recipes for a Nutritious MealDiechen
Q: Are chicken breast recipes really healthy?
A: Yes, chicken breast is a great source of lean protein and is low in fat and calories. When paired with healthy ingredients and prepared using healthy cooking methods, chicken breast recipes can be a nutritious and satisfying meal option.
Q: Can I substitute other types of chicken for chicken breast in these recipes?
A: Yes, you can substitute other cuts of chicken for chicken breast in many of these recipes. However, keep in mind that other cuts of chicken may be higher in fat and calories, so adjust the recipe accordingly.
Q: Can I meal prep these chicken breast recipes?
A: Yes, many of these recipes are great for meal prepping. Simply cook a large batch of the recipe and portion it out into containers for the week.
Q: Can I freeze these chicken breast recipes?
A: Yes, many of these recipes can be frozen for later use. Make sure to store them in airtight containers or freezer bags and label them with the date.
Q: Are these chicken breast recipes gluten-free?
A: Some of these recipes are gluten-free, but not all of them. Make sure to check the ingredient list and adjust the recipe accordingly if you have a gluten intolerance or allergy.
Q: Can I adjust the seasoning in these chicken breast recipes?
A: Yes, feel free to adjust the seasoning in these recipes to suit your taste preferences. Just make sure to taste as you go and adjust accordingly.
The document provides recipes for various meals including zucchini fritters, pea pancakes, vegie pesto chicken noodles, honey soy vegie noodles, slow cooker peanut chicken, cauliflower and broccoli halloumi fritters, cauliflower pizza, bun-less burgers, miso salmon, and hamburger ideas such as zucchini ramen burgers, turkey mini muffins, and rosemary chicken nuggets. It also includes recipes for low carb cauliflower and cheese pancakes, lo carb baked broccoli and cheese patties, parmesan zucchini balls, cauliflower buns, cauliflower bread, barley and pomegranate salad
The document provides instructions for making a mackerel curry, including sautéing onions and spices like cumin, ginger, and chili powder in ghee, then adding tomatoes and water to make a sauce before cooking 500g of sliced mackerel steaks in the sauce. The mackerel is cut into 1cm thick steaks and added to the onion and spice sauce mixture before being cooked.
Heavy monsoon rains caused widespread flooding across the southern Indian state of Kerala in August 2018. Over 450 people lost their lives and more than 1.4 million others were displaced from their homes as a result of the flooding, which was described as the worst flooding the state had experienced in nearly a century. Infrastructure and property across the state were damaged, with initial estimates putting reconstruction costs in excess of $3 billion.
The document lists over 150 Ayurvedic herbs and foods along with their names in Sanskrit and English. Each herb or food is listed on its own line with "Chef Ashokkumar" as the author. The list covers a wide variety of herbs, leaves, seeds, fruits and plants used in Ayurvedic medicine and cooking. It concludes by thanking the reader.
The document describes elements of a tasting menu or degustation experience, including types of dishes, plating suggestions, and tips for hosting a tasting menu at home. It provides examples of innovative small plate ideas like deconstructed dishes, amuse-bouches, and palate cleansers to engage the senses and wow guests. Degustation aims to take guests on a culinary journey through carefully selected tasting portions of signature dishes and seasonal ingredients.
The document provides summaries of 20 different diets, including the ketogenic diet, Paleo diet, low carb diet, LCHF diet, Atkins diet, detox/master cleanse diet, blood type diet, glycaemic index diet, hormone diet, macrobiotic diet, Mediterranean diet, New Beverly Hills diet, Nutrisystem diet, Shangri-La diet, Volumetrics diet, Weight Watchers diet, Zone diet, DASH diet, vegan diet, raw food diet, and Ayurvedic diet. Each summary briefly describes the core principles and goals of the diet.
The document lists over 150 Indian dessert recipes created by Chef Ashokkumar. It includes popular desserts like Gulab Jamun, Jalebi, Rasgulla, Ladoo, Halwa, and Kheer as well as some regional specialties. All recipes are attributed to Chef Ashokkumar.
The document provides a French classical menu template consisting of 15 courses from appetizers to dessert. It includes descriptions of common dishes for each course such as soups, fish, meats and vegetables. The menu aims to balance heavier and lighter dishes throughout the multi-course meal culminating in sweets, cheeses and beverages at the end.
The document discusses foodborne illness and how to prevent it. It states that foodborne illness can be caused by biological hazards like bacteria, viruses and parasites entering food. Young children are more susceptible than adults. Improperly cooled and reheated foods can allow bacteria to grow and cause illness. Maintaining proper time and temperature controls and good sanitation practices are key to preventing foodborne illness.
This document provides a brief overview of breakfast foods and customs from around the world, listing typical breakfasts from over 40 different countries and regions including England, Israel, the Netherlands, Poland, Spain, Morocco, Hawaii, Sweden, Iceland, Portugal, Australia, Brazil, Italy, Wales, Denmark, the Philippines, Alaska, America, France, Germany, India, Scotland, Thailand, Argentina, Ireland, Canada, Mexico, Russia, Vietnam, Peru, Bolivia, Egypt, Japan, China, Malaysia, Mongolia, Belize, Hungary, Pakistan, Estonia, Jordan, Venezuela, Colombia, Ghana, Uganda, the Bahamas, Costa Rica, the Dominican Republic, Turkey, South India, and concluding with
Food allergies are serious medical conditions caused by an immune system response to certain proteins in food. The most common food allergens are milk, eggs, peanuts, tree nuts, wheat, soy, fish and shellfish. Symptoms can range from mild to life-threatening. Managing food allergies requires strict avoidance of the allergenic foods and ingredients containing them. Substitutes are available for common allergens like milk and eggs when cooking or baking.
Mango leaf thogayal is a South Indian dish made with mango leaves, green chilies, shallots, coconut chips, and tamarind. To make it, mango leaves are washed and then sautéed with mustard seeds, urad dal, asafetida, curry leaves, coconut, red chili, green chili, and shallots in sesame oil. The cooked ingredients are then ground into a smooth paste and served with rice, idli, or dosa.
The document lists over 50 different types of edible flowers that can be used in cooking according to Chef Ashokkumar. Some examples included are apple blossom, arugula, basil, begonias, borage, broccoli, calendula, carnations, chamomile, chicory, chive, Chrysanthemum, cornflowers, dandelion, daylily, and dianthus.
Pineapple Pulissery is a South Indian dish made with diced pineapple, coconut, green chilies, cumin seeds, curry leaves, yogurt, and seasoning. To make it, pineapple is cooked with turmeric, curry leaves, and water until tender. Meanwhile, coconut, green chilies, cumin seeds, and curry leaves are ground to a paste. The paste is added to the pineapple and cooked briefly. Yogurt is then stirred in and the mixture is removed from heat. For seasoning, mustard seeds, red chilies, and curry leaves are sautéed in oil and poured over the pulissery before serving with rice.
1) Pazham Pori is a Kerala-style crispy banana fritter made with ripe plantain, refined wheat flour, sugar, baking soda, salt, and turmeric powder mixed into a batter.
2) The plantain is sliced and dipped in the batter before deep frying in oil until golden brown.
3) The fried fritters are served hot as a tea time snack and can be flavored optionally with cumin or green cardamom.
Phyllanthus niruri is a tropical plant found in coastal areas known by various common names across languages. It has been used in Ayurvedic medicine to treat issues of the stomach, genitourinary system, liver, kidney, and spleen. The plant is known by many names in different languages and cultures, including "keezha nelli" in Tamil and "nela nelli" in Kannada.
A recipe is provided for Keezhanalli Thogayal, a South Indian preparation using keezha nelli leaves that are washed, drained, and tempered in oil along with mustard seeds, urad dal, asafetida, curry leaves, coconut
This recipe provides instructions for making Pulicha Keerai or Gongura Thogayal, a South Indian dish made from gongura leaves. The key ingredients are a handful of gongura leaves, green chilies, sesame oil, mustard seeds, urad dal, red chili, curry leaves, asafetida, shallots and coconut chips. The gongura leaves and chilies are washed, drained and moistened with salt and water. The oil is tempered with spices and shallots are sauteed until transparent. Finally, the cooked ingredients are ground to a smooth paste to serve with rice, idli or dosa.
This recipe provides instructions for making Channa Masala, a popular Indian dish of chickpeas in a spicy tomato-based gravy. It includes soaking and cooking garbanzo beans or kabuli channa, then sautéing onions, ginger-garlic paste and various spices like cinnamon, cumin, chili powder and coriander in oil. Tomatoes are added and simmered to make the masala gravy, which is then mixed with the cooked chickpeas. The finished dish is garnished with cilantro and served with Indian flatbreads or rice.
This recipe is for Vermicelli Sago Payasam, a traditional Indian dessert. It contains vermicelli, tapioca pearls, milk, coconut milk, sugar, cashews, raisins, coconut bits, and cardamom powder. The tapioca is boiled separately then added to simmering vermicelli and milk along with coconut milk and sugar. Cashews, raisins and coconut are fried and mixed in at the end along with cardamom for flavor.
This recipe is for Kathirikkai Murungakkai Sambar, an Indian lentil soup or stew. It contains toor dal, tamarind, onions, tomatoes, eggplant, drumsticks, chili powder, coriander powder, turmeric, and various spices. The dal and vegetables are boiled together in a sauce made from tamarind juice, tomatoes, and spices. Tips include adjusting the sourness with more tomatoes or tamarind, adding water to control consistency, and omitting onions for a variation. The taste depends on adjusting the proportions of spices used.
This recipe is for a South Indian breakfast dish called Breakfast Sambar or Ariacha Sambar. It contains various lentils, vegetables, spices and coconut that are boiled together to create a flavorful and nutritious porridge. The main ingredients are toor dal, pumpkin, shallots and a spice paste made from dried chilies, coriander seeds, coconut and other spices. All the ingredients are boiled until soft and mashed before adding tamarind juice and finishing spices to create the final sambar.
2. Saunfia Paneer Tikka
are cubes of paneer stuffed and coated with a special mix of chutney, flavored
with aniseed and then grilled in tandoor. It is a mouth melting paneer tikka
recipe which is perfect to serve as an exclusive starter zer.
Servings: 2-3
Ingredients:
200 gms paneer cubes
1/4 capsicum cubes
1 small onion rings
1 tbsp butter
For marinade you need:
1 tsp coriander chutney
1/2 tsp mint chutney
3. 1/2 tsp aniseed (saunf)
1/2 tsp honey
1 cup fresh thick curd
4-5 cloves chopped
1 inch ginger minced
4 green chillies finely chopped
1/2 tsp cardamom powder
1 tbsp fresh cream
1/2 tsp lemon juice
Salt to taste
How to make Saunfia Paneer Tikka:
1. Combine all the ingredients of marinade in a deep shaped bowl.
2. Mix the cubes of paneer, capsicum and onion gently into the mixture.
3. Keep aside for about 30-40 minutes for the well marination.
4. After the given time take the skewers and soak them into the water for 5
minutes.
5. Thread the cubes of paneer, capsicum and onion in the skewers.
6. Apply little bit of butter all over the veggies.
7. Grill in the tandoor for 6-7 minutes.
8. Bast occasionally with the butter until tikkas turn into nice golden color.
9. Remove from the tandoor and then from the skewers.
10.Serve immediately with mixed salad and lemon wedges
4. Paneer Taash Kebab
is a unique blend of paneer slices, cheese, fresh cream and spices. This is a
different kind of kabab recipe, consists a good amount of protein and fibre
Servings: 2
Ingredients:
For the marinade you need:
2 tsp fresh cream
1 cup thick yogurt
2 tsp ginger-garlic paste
1 tsp red chilli powder
1/2 tsp black pepper powder
1/2 tsp cumin powder
1-1/2 tsp coriander powder
1 tsp garam masala powder
Salt to taste
5. Other ingredients:
4 cheese slices
1/2 big onion sliced
1 tomato sliced
1/2 capsicum sliced
Chaat masala to sprinkle
400 gms cottage cheese
4 tsp mint chutney
4 cheese cubes
2 tbsp unsalted butter
How to make Paneer Taash Kebab :
1. Make 12 equal size of paneer slices.
2. Combine all the ingredients well in a big bowl.
3. Keep the mixture aside for 10-15 minutes until sets.
4. Spread the spoon of butter and mint chutney on each slice of paneer.
5. Arrange few slices of onion, tomatoes and capsicum on each 3 slices.
6. Now cover with the second paneer slice.
7. Spread the mixture of yogurt on the covered paneer slice and make a thin
layer.
8. Finally put a cheese slice and cover with the third slice of paneer.
9. Preheat the oven at 250F degrees for 5 minutes.
10.Bake for 10 minutes until slices slightly turn into golden in color.
11.Remove out from the oven, cut into desired sizes, grate a cheese cube,
sprinkle some chat masala and serve hot.
6. Chicken Sholay Kebab
is made with spicy and flavorful chicken kebab topped by fluffy egg omelet.
This dish is little spicy and served best on sizzling plate.
Ingredients
250gm boneless chicken breast
2 tbsp ginger-garlic paste
4 green chillies finely chopped
1 cup curd
1 tbsp fresh cream
1 tbsp processed cheese
2 tsp lemon juice
2 big eggs
1/2 tsp red chili powder
2 tsp coriander powder
1 tsp Tandoori chicken masala powder
Fresh coriander leaves chopped
1 tbsp fresh mint leaves chopped
Salt to taste
1 tbsp olive oil
7. Procedure
1. Whisk the eggs in a bowl and keep aside. Cut the chicken breast in medium size
chunks and wash in tap water. Take a big bowl and mix all the ingredients very
well except eggs and olive oil. Smear the chicken pieces and cover with a foil
paper. Refrigerate the chicken for 20-30 minutes until sets. Soak the wooden
skewers in water for 4-5 minutes. Apply olive oil on to the skewers and arrange
the chicken pieces on it. Make 2-3 skewers with a proper arrangement of all the
chicken pieces.
2. Preheat the oven at 400 degrees F and place the wooden skewers in the oven.
Grill the chicken for 15 minutes and in every 5 minutes brush the chicken pieces
with olive oil.
3. When the chicken is done, remove from the skewers and arrange the pieces on
the serving plate /dish.
4. Heat a saucepan, add little bit of salt in egg mixture and make the half fry
omelet from the beaten eggs. Make a smooth layer of half fry omelet on top of
chicken pieces.
5. Serve immediately with green chutney and onion rings.
8. Veg Chilli Milli Kebab
is a delicious Indian Kabab made with Boiled Potatoes, Spinach, Green Peas and
Capsicum. It is considered as one of the healthy Vegetarian Kabab dish, because it
is grilled in oven instead of deep or shallow frying in oil
Ingredients
4 boiled potatoes
1/2 cup green peas
1 cup spinach, chopped
2 tablespoon breadcrumbs
1 teaspoon ginger
4 green chillies
1 teaspoon garlic
1/2 capsicum, coarsely chopped
1/2 teaspoon black pepper powder
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/4 teaspoon coriander powder
1/2 teaspoon garam masala powder
9. 1/4 teaspoon dried mango powder
1 teaspoon oil
Salt to taste
Few fried green chilies for garnishing
Procedure
1. Mash the boiled potatoes in a bowl. Boil the spinach, drain and blend into a fine
puree. Also boil green peas and keep aside.
2. Combine 1 teaspoon ginger, 1 teaspoon garlic, 4 green chilies and 1/2 coarsely
chopped capsicum in a chopper and chop them very finely. You can chop them
with knife as well.
3. Now mix the boiled potatoes, spinach puree, boiled green, chopped mixture of
ginger-garlic, 2 tablespoon breadcrumbs, 1/2 teaspoon red chili powder, 1/2
teaspoon turmeric powder, 1/2 teaspoon black pepper powder, 1/2 teaspoon
coriander powder, 1/2 teaspoon garam masala powder, 1/4 teaspoon dried
mango powder and salt to taste. mix very well.
4. Rinse the skewers in running water, apply some oil over them and arrange the
kababs onto the skewers, just like shown in images.
5. Preheat the oven at 350 degrees F and place the skewers in it. Grill the kababs
for about 20 minutes till they turn little golden brown and crispy.
6. Take out the kababs onto the skewers and garnish with some fried green chilies.
10. Chicken Banjara Kebab
is a delicious spicy kebab loaded with the fresh spices, cilantro, mint and
cumin flavor. Here boneless chicken is coated in the spicy marination of
yogurt and then grilled in the oven.
Servings: 4
Ingredients:
500 gms boneless chicken breast
2 tbsp fresh yogurt
2 tbsp ginger-garlic paste
8 green chillies paste
1 tsp cumin seeds
1/2 tsp sesame seeds
1/2 tsp mustard seeds
1/2 tsp red chilli powder
1/4 tsp red-orange food color
2 tsp coriander powder
11. 2 tsp tandoori masala powder
1 tbsp cilantro chopped
1 tbsp mint leaves thinly chopped
2 tbsp vegetable oil
2 tbsp lemon juice
Salt to taste
How to make Chicken Banjara Kebab:
1. Clean the chicken breast and cut into medium size pieces.
2. Marinate with salt, lemon juice and red chilli powder. Keep aside for 10
minutes.
3. In the meantime roast the seeds in a sauce pan, allow to cool and then
grind to make a smooth flavored powder.
4. Combine yogurt, grounded seeds powder and all the ingredients along
with 1 tbsp of oil.
5. Mix very well and add chicken.
6. Mix the chicken pieces thoroughly in the marinade and cover the bowl.
7. Keep in the refrigerator at least for an hour.
8. Preheat the oven to 350 degrees F and grease the skewers with some oil.
9. Take out the chicken from the refrigerator and put on room temperature
for about 15 minutes. Arrange chicken pieces onto the skewers.
10.Keep the distance between the chicken pieces and divide the chicken into
2-3 skewers.
11.Place in the oven and grill for 30 minutes until chicken turns into nice
brown in color.
12.In between keep checking the softness of chicken with the help of knife or
fork.
13.Also apply little amount of oil twice in between.
14.Take out the chicken from the skewers and arrange in the serving plate.
15.Serve hot with spicy coriander or mint chutney.
12. Murgh Afghani Recipe
is an exotic chicken dish cooked in a unique style. Here chicken pieces are
stuffed in spicy and tasty mixture of minced chicken, egg and spices. It contains
blend of seeds and then grilled in the oven
Servings: 4
Ingredients:
300 gm boneless chicken breast
1 cup minced chicken
1 beaten egg
4 green chillies thinly chopped
2 tsp melon seeds
1 tsp poppy seeds
1/2 tsp white sesame seeds
1/2 tsp red chili powder
1 tsp turmeric powder
1/2 tsp black pepper powder
1 tsp tandoori masala powder
2 tbsp butter/oil
1 tsp lemon juice
13. 1 tsp coriander leaves, finely chopped
Chaat masala to sprinkle
Salt to taste
How to make Murgh Afghani:
1. Rinse the chicken and cut into big pieces.
2. Mix yogurt, red chili powder, green chilies, red chili powder, melon,
sesame and poppy seeds, 1/2 tsp turmeric powder, 1 tsp tandoori
masala, 1/2 tsp lemon juice, 1/2 tsp oil and salt to taste. Add pieces of
chicken in this marination, cover and keep aside for 30 minutes.
3. Take another bowl and mix minced chicken, beaten egg, 1/2 tsp lemon
juice, 1/2 tsp oil, black pepper powder, 1/2 tsp turmeric powder and salt
to taste. Mix it well and keep aside.
4. Preheat the oven at 350 degrees F.
5. Take the pieces of marinated chicken, slit each piece and stuff about 1
tbsp of mixed minced chicken mixture and arrange on the grill.
6. Grill for about 20 minutes till the chicken turns tender and juicy. Keep
checking and brush twice with some oil or butter.
7. Sprinkle some chaat masala and serve with onion rings and coriander
chutney.
15. How to make Chicken Janaam Kebab:
1. In a mixing bowl, add curd, ginger-garlic paste, green chillies paste, salt,
red chilli powder, turmeric powder, coriander powder, crushed almonds
and lime juice. Mix well this whole mixture.
2. Add chicken pieces, garam masala powder, cheese and 2 tsp ghee.
3. Mix well and keep this marination aside for half an hour.
4. Set the oven in the combination mode (microwave and grill) for 15
minutes on high.
5. Place all the marinated chicken pieces properly and start the microwave
in combination mode.
6. After 10 minutes take the chicken pieces out and add 2 tsp oil.
7. The hot chicken pieces will immediately absorb the oil.
8. Now place the chicken pieces in oven and grill for 10 minutes.
9. Chicken janaam kebab is ready to serve.
16. Chatpattey Coconut Kebab
Kebabs made of vegetables, coated with desiccated coconut and fried in a
pan till crisp. Served with pine nut sauce with a hint of mint.
Ingredients
3 carrots
2 potatoes
100 gm spinach
50 gm green coriander
3 green chillies
1 tsp red chilli powder
1 tsp black pepper
1 tsp red chilli, crushed
1 tsp fenugreekseeds (methi dana)
3 eggs
3/4 cup refined flour (maida)
300 gm coconut, desiccated
For Pine Nut Sauce:
3 Tbsp pine nuts
2 Tbsp ginger, chopped
100 gm mint
2 Tbsp cornflour
17. Method
1. Boil all the vegetables and mash.
2. Put all the spices and mix.
3. Make tikkis of the mixture. Coat them first with a mixture of eggs and
refined flour, and then desiccated coconut.
4. Finally pan fry them and serve them with pine nut sauce.
For Sauce:
5. Crush pine nuts. Add ginger, mint and red chilli and crush together.
6. Cook in water for 5 minutes.
7. Add cornflour for thickness.
18. Murg Palak Ke Korma Kebab
Soft tikkis made of chicken mince, assorted masalas and spinach. Served
with a sour-spicy yogurt chutney and sweet dates chutney.
Ingredients
500 gm chicken leg, boneless
100 ml oil
4 onions, chopped
1 tsp ginger garlic paste
1 tsp turmeric powder
1 tsp chilli powder
1 tsp coriander powder
6 Tbsp yogurt
2 tsp salt
1 bunch of spinach, shredded
2 tsp ginger, chopped
1 tsp green chilli, chopped
4 tsp fresh coriander, chopped
2 tsp fresh mint, chopped
2 Tbsp ghee
1 tsp garam masala powder
3 Tbsp roasted chana dal powder
19. For Hung Yogurt Chutney:
10 Tbsp hung yogurt
Salt to taste
2 tsp fresh mint, chopped
1 tsp green chilli, chopped
1 tsp roasted cumin powder
100 gm cream
For Dates Chutney:
30 dates, seedless
2 tsp ginger, chopped
2 tsp sugar
1 tsp whole garam masala (cardamom, bay leaf and cinnamon)
Method
For Kebab:
1. Clean the boneless chicken leg properly and cut into small dices and keep
it aside.
2. In a pan heat some oil. Add half of the chopped onion, saute till golden.
3. Add chicken, ginger-garlic paste, turmeric powder, chilli powder and
coriander powder.
4. Cook for 5 minutes and then add yoghurt, salt and cook till the chicken is
tender.
5. Once the chicken is cooked, keep it aside and let it cool down. Saute the
shredded spinach.
6. Take the chilled chicken and mince it nicely with your hand.
7. Add remaining chopped onion, ginger, half the green chilli, coriander,
half the mint, ghee, garam masala powder, sauteed spinach and roasted
channa powder.
8. Mix well and then make small tikkis. Pan fry on very slow flame.
For Hung Yogurt Chutney:
9. Whisk the hung yoghurt properly.
10.Add, salt, remaining chopped mint, green chilli, roasted cumin powder
and cream.
11.Make nice sour and spicy chutney, serve with kebab.
20. For Dates Chutney:
12.Fine chop the dates and cook on a medium flame with chopped ginger,
sugar and spices and serve it with kebab as sweet chutney option.
21. Rajma Ke Kebab
A great way to start your dinner party is to serve these vegetarian rajma
kebabs. Crispy golden on the outside and soft and tangy on the inside.
Ingredients
2 Tbsp ghee or olive oil + To pan fry
Asafoetida or heeng, a pinch
1 tsp jeera / cumin seeds
4-5 badi elaichi dana (Black cardamom seeds)
2 Tbsp garlic paste
1 Tbsp ginger, chopped finely
1 medium sized onion, grated
1 cup tomato puree
2-3 Tbsp tomato ketchup
1 tsp chilli powder or to taste
Salt, to taste
1 tsp garam masala
1 green chilli finely chopped (optional)
2-3 Tbsp chopped coriander leaves
1 Tbsp whipped yogurt
2 cups rajma or red kidney beans, boiled and mashed roughly
6-7 Tbsp breadcrumbs
22. Method
1. In a pan add 2 Tbsp ghee and a pinch of heeng. Once the oil heats add
zeera and elaichi dana. Let it flutter. Swap ghee with olive oil to make
them healthier.
2. Add garlic and ginger paste. Once it browns a little, add onions and saute
till golden brown. In case the onions start to burn add a little water.
3. Add the tomato puree, ketchup, chilli powder, garam masala, green
chillies and salt.
4. Once the masala starts to leave sides add whipped yogurt, coriander and
the rajma. Cook for 5 minutes. Stir continuously till the masala leaves the
pan from all sides. Let the masala cool for a while.
5. Once cooled, add 2 Tbsp breadcrumbs to it. Make elongated kebabs from
the mixture.
6. Roll the kebabs in breadcrumbs to form a crusty casing. Keep them in the
freezer for 10 minutes.
7. On a non stick pan add ghee/ olive oil and place the kebabs. Pan fry them
from all sides till the breadcrumbs obtain a brown colour.
8. Serve hot with Mint chutney.
23. Dahi ke Kebab
Here is a good depart from the traditional kebabs. This healthy version is
made with cottage cheese, yogurt, almonds, raisins and oats. The melt-in-
your-mouth texture will have you coming back for seconds!
Ingredients
400 gms yogurt
100 gms paneer
2 teaspoons chopped onion
1 tsp chopped ginger
Half a handful of chopped fresh coriander
10 finely chopped almonds
7 to 8 chopped raisins
1/2 tsp white pepper powder
1/2 a tsp green cardamom powder
salt to taste
Oil to grill
Cornflour to dust
A cup of ready to eat oats
24. Method
1. Hang yogurt overnight in a muslin cloth.
2. Saute the onion and ginger in minimum oil till the onions turn
translucent. Keep aside to cool.
3. Take the yoghurt in a bowl. Add crumbled cottage cheese, chopped
raisins, coriander, almonds, and the onion mixture. Add the white pepper
powder, cardamom powder and salt.
4. Now make round patties with this gooey mix and pat a bit of cornflour
on the outside, after giving them a shape.
5. Crush the oats to resemble breadcrumbs and dredge the patties in this
oat powder.
6. Grease a pan with olive oil, and grill these on a medium hot skillet, till
they turn brown.
7. Serve hot with chutney.
25. Watermelon Cheese Kebab
You might think that watermelon and cheese might not be a good
combination. But, these ingredients can be used together not just to make
salads but to prepare amazing kebabs!
Ingredients
Watermelon, de-seeded and chopped- ½cup
Boiled potato, grated- 2 medium sized
Feta cheese or tofu- ½cup
Onion, sliced or chopped- 1 medium sized
Ginger, minced- ½tsp
Green chillies, chopped- 4-5
Spinach, chopped- 2tbsp (optional)
Yogurt- 3tbsp
Gram flour (besan)- 2tbsp
26. Cornflour- 1 cup
Water- 1 cup
Bread crumbs- ½ cup
Fresh mint leaves- 2tsp
Oil for frying
Coriander leaves for garnishing
Directions to make watermelon cheese kebab:
Mix all the ingredients except watermelon, corn flour and bread crumbs.
Make small kebabs out of this paste.
Now, make a small hole in between the kebab pieces. It should look like a
stuffing hole. Insert few pieces of watermelon in the centre.
Close the kebab ball again and seal it. You should do this with your
fingertips. Use cornflour if the paste is sticky on your fingers.
While sealing the kebabs after stuffing, you can go creative by using
different shapes moulds such as oval, square or triangle.
Heat oil in a frying pan on medium flame. Put breadcrumbs in a plate.
Meanwhile, add corn flour and water in a bowl. Make a thick batter and dip
the kebab pieces in the batter.
Coat the kebab pieces with breadcrumbs. Now fry the pieces in oil until they
turn golden brown. The kebabs should look crisp.
Strain in paper towels and serve hot.
Watermelon kebabs are ready to eat! Garnish with coriander leaves. You can
serve it with tomato ketchup or coriander chutney as an evening