Achari Machli

Ingredients

Fish skinless and 
boneless cut into cubes                       500g

Tomatoes, chopped                                 300g

Lemon juice                                              2 tablespoons

Onions, chopped                                     100g

Fennel seed                                              1 teaspoon

Red chilies                                               6 -8

Coriander seeds                                      2 tea spoons

Onion seeds                                              1 teaspoon

Fenugreek seeds                                    1/4 teaspoon

Turmeric powder                                    1/2 teaspoon

Mustard seeds                                           1/2 teaspoon

Red chili powder                                     1 teaspoon

Green chilies, finely chopped           5 -6

Garlic paste                                               1 tablespoon

Oil                                                                  50ml

Method

1. Wash the fish well in salt water. Apply the lemon juice to the fish and set aside for approximately 1 hour.
2. Fry the onions till they are light golden in color. Remove with a slotted spoon and crush. In the same oil put the red chilies, onion seeds, turmeric powder, red chilly powder and garlic. Stir and fry for a few minutes till the oil separate.
3. Add the tomatoes and again stir and cook till the oil separates. Add the fish. Coarsely grind together the aniseed, coriander seeds, fenugreek seeds and mustard seeds.
4. Add this to the fish along with the green chilies and cook over a low heat till the fish is done, about 10 minute min.

Saute Chicken with Mushroom Sauce

Ingredients

Clarified butter                40g

Chicken breasts

Boneless, skinless          4no

Salt                                        to taste

White pepper                      to taste

R. Flour                                for dredging

Mushrooms, sliced          100g

Lemon juice                        10ml

Suprême sauce, hot        200m

Method

1. Add clarified butter to a sauté pan over moderate heat.

2. Season the chicken breasts and dredge in flour. Shake off excess flour.

3. Place the breasts in the hot pan.

4. Sauté over moderate heat until lightly browned and about half cooked. The heat must be regulated so the chicken doesn’t brown too fast.

5. Turn the chicken over and complete the cooking.

6. Remove the chicken from the pan and place on hot dinner plates for service. Keep warm.

7. Add the mushrooms to the pan and sauté briefly. After a few seconds, before the mushrooms start to darken, add the lemon juice. Toss the mushrooms in the pan as they sauté.

8. Add the suprême sauce to the pan and simmer for a few minutes, until reduced to the proper consistency. (The juices from the mushrooms will dilute the sauce.)

9. Ladle sauce over each portion and serve immediately.

Butter Chicken ( Murg Makhani)

Ingredients                                                                                       

Chicken  1no

For Marinade

Curd  500g

Ginger garlic paste 5g

Red chilli powder   5g

Salt to taste

For Gravy

White butter  175g

Tomato (pureed)  500g

Cashew nut (paste)   50g

Black cumin seeds  2g

Honey  5g

Red chilli powder   5g

Salt to taste

Fresh cream   100g

Green chillies

Fenugreek leaves, crushed 5g

Method

1. For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. mix the raw chicken in the marinade and keep it in the refrigerator overnight.
2. Roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
3. For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Cook for some time then add cashew paste.
4. Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
5. Cook till chicken is done.
6. Serve hot with rice or naan

Hungarian Goulash

	Ingredients                                                        Beef / Lamb sheen, cut into cubes 600 g Oil 30ml Onions, chopped 100g Garlic cloves 2 Carrots, diced 100g Parsnip, diced 50g Celery leaves 50g Tomato paste 20g Potatoes, sliced 100g Paprika powder 5g Caraway seed, grounded 5g Bay leaf 1  Black pepper, grounded to taste  Salt to taste  Water Method Heat oil in a pot and cook the chopped onions in it, until they get a golden brown color. Sprinkle paprika powder, while stirring them to prevent the paprika from burning. Add the beef cubes and sauté them till they turn white and get a bit of brownish color as well. The meat will let out its own juice. Let the beef-cubes simmer in it, while adding the crushed chopped garlic, ground caraway seed, salt, ground black pepper and bay leaf. Pour enough water, to cover the content of the pan. Let the beef simmer on low heat for a while. When the meat is half-cooked, add diced carrots, parsnip, potatoes, celery leaf and some more water. When the vegetables and the meat are almost done, add tomato paste. Cook on low heat for few minutes.

Poisson Meunière (Fish Meuniere)

Ingredients

Fish Fillet : 04 no.                                                                        
R.flour : 50 gm
Butter : 100 gm
Lemon : 02 no.
Parsley (chop) : 20 gm.
Salt & Pepper

Method

1. Clean the fish wash & drain.
2. Pass through seasoned flour, shake off all surplus flour.
3. Melt butter in a pan & shallow fried on both sides.
4. Squeeze some lemon juice on a fish.
5. Pour 10 gm nut brown butter over the fish before serving & sprinkle parsley.
6. Serve with lemon wedges.

Scotch Egg

Ingredients                                                   

Eggs hard-cooked 4no

Sausage 200g
R. flour 100g
Eggs, beaten 2no
Fine bread crumbs 100g
Oil for frying

Method

1. Peel eggs and set aside. Divide sausage into 4 portions.

2. Roll each egg in flour and with hands press a portion of the sausage around each egg.

3. Dip sausage-wrapped eggs into beaten eggs and roll in bread crumbs.

4. Heat vegetable oil

5. Cook each egg in oil about 4-5 minutes or until sausage is cooked and browned. Drain on paper toweling. Serve warm.

Poulet Sauce Chasseur (Chicken Chasseur)

Ingredients                                                    

Chicken  8 pieces

Butter  30g

Olive oil  30ml

Mushroom, sliced  200g

Shallots  75g

Refined Flour  30-40g

White Wine  50ml

Demi Glaze  100ml

Tomato Puree 50ml

Salt and Pepper to taste

Parsley for garnish

 

Method

1. In a  cooking pot melt half  butter and  half olive oil and  brown the chicken until golden on all sides.
2. Sprinkle with salt and pepper and remove from pan. Drain off the pan drippings, and then return it to low heat and add the butter and  oil.
3. When the butter melts, add the minced shallots and cook gently for three minutes. Add the mushrooms and cook, stirring occasionally until the mushrooms are softened.
4. Sprinkle the mushrooms with the tablespoon of flour and cook for one minute stirring constantly. Pour on the white wine and demi glaze and stir in the tomato paste.
5. Add the browned chicken and bring to a simmer. Cover and simmer for 30 to 40 minutes.
6. Garnish  with chopped parsley.

Fish Masala

Ingredients                                                                                                                         

Fish (cleaned and cut into medium chunks) 500g
Green Chilies (halved lengthwise)  3-4 no
Coriander Leaves  2

Garam Masala 5g

Turmeric Powder 2g
Coriander Powder  5g
Red Chili Powder  5g
Lemon Juice  15ml
Onions (chopped)  100g
Tomato (chopped) 100g
Ginger-Garlic Paste 10g
Water as required
Oil for cooking
Salt to taste

 Method

1. Marinate the fish pieces with a pinch of salt, turmeric powder, red chili powder and lemon juice  and Keep overnight.
2. Heat oil in a pan over medium flame, add onions and fry till golden brown. Add ginger-garlic paste and green chilies to the onions. Sauté for 2 minutes.
3. Add garam masala, coriander powder, salt and water . Add tomatoes pieces and cook for another 2 minutes, or till the oil separates.
4. Add marinated fish pieces and cook till fish is done. Cook over a low flame for another 7-8 minutes.
5. Garnish with coriander leaves.

Oeuf Chimay

Ingredients

Eggs, hard boiled 3no

For duxelles:
1 shallot, finely chopped
4 white button mushrooms, finely chopped
Juice of 1/2 lemon
1-2 Tbsp butter
Seasoning

For Sauce Mornay:

Béchamel Sauce 50ml
cheese, grated 25g
Egg yolk 1no
Cayenne pepper
Nutmeg

Method

1. Melt butter in a pan, add shallots, and cook till translucent, add mushrooms, lime juice and salt.
2. Cook over low heat until the mushrooms release their water into the pan and then the water evaporates and the mushrooms are soft. Remove the pan from the heat and set it aside.
3. Peel eggs, and cut them in half lengthwise. Remove the yolks. Crush the yolks with a fork and stir them into the mushroom mixture.
4. For mornay sauce Mix all sauce ingredients and cook on slow fire and mix with mushroom mixture.
5. Adjust seasoning. Stuff mixture into egg white. Cover stuffed eggs with sauce.
6. Place in the oven

Oeuf Farci

Ingredients

Hard-boiled eggs 2no
Mayonnaise 25 ml
Dry mustard 1/2 tsp
Finely chopped chives 1½ tsp
Finely chopped parsley 1½ tbsp
Salt and pepper
Paprika

Method

1. Shell eggs and cut in halves lengthwise.
2. Loosen yolks carefully from whites and put them in a small bowl.
3. Mash yolks with a fork. Add mayonnaise (enough to make yolks nicely moist), mustard, chives, parsley and a sprinkling of salt and pepper.
4. Mix with fork until well blended.
5. Stuff into egg whites.
6. Sprinkle with paprika. Chill.

Portuguese Egg

Ingredients

Sausage 400 g
8 slices of bread cubed
Cheese 100g grated
Eggs 5 no
Milk 400ml
Mustard 1/3 tsp
Mushroom veloute 100 ml
Mushrooms (sliced) 100g

Method

1. Brown sausages, skinned links, cut into thick slices.
2. Place bread into dish
3. Put cheese on top of bread.
4. Put sausage over cheese.
5. In bowl whisk 5 eggs very good and add milk and mustard.
6. Add mushroom veloute sliced mushrooms.
7. Mix up well and pour over sausage.
8. Bake at 350 degrees for 1 hour at 300 degrees for 1 1/2 hours

Oeuf Benedict

Ingredients

Tomatoes, ends removed and halved 1
4 thin slices cooked ham
Eggs 2
English muffins, split, toasted, and buttered 2
Hollandaise sauce 100ml

Method

1. Place ham slices and tomato halves on rack of broiler pan. until ham begins to get browned and tomatoes are cooked through.
2. Poach egg in salted water, for 3 to 5 minutes or until set. Remove with slotted spoon; drain.
3. On warm serving plates, place English muffins, 2 halves to each plate. Top halves with 2 slices of ham and a poached egg. Spoon a little sauce over the egg and place a thick slice of broiled tomato next to the egg.

Spanish Omelet

Ingredients


Potatoes, peeled 100g
Onion 25g
Eggs 3 no
Olive oil for pan frying
Salt to taste

Method

1. Peel & slice potatoes.
2. Peel and chop the onion.
3. Mix potatoes, onions & salt together.
4. Fry the potatoes & onion till potatoes are cooked. Remove from the pan and drain extra oil.
5. Beat the eggs and pour in the potato onion mixture. Mix together with a large spoon.
6. Pour 1-2 Tbsp of olive oil into a non-stick frying pan When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges.
7. When the mixture has browned on the bottom, turn it over to cook the other side.
8. Serve hot.

Poisson Grill (grilled fish) Recipe

Ingredients

 

Fillet of Pomfret Fish 600 gm
Lemon 1no

For marinade

 

Olive Oil 50 ml
Lemon Juice 2 tbsp
Garlic (minced) 1 pod
A few sprigs of Rosemary or Oregano
Salt and pepper to taste

 

Method 

1. For the marinade, mix all the ingredients in a mixing bowl .  
2. Add the cleaned fish fillet to the marinade for 45-60 minutes. 
3. Grill the fish on a medium flame allow 2-3 minutes for each side, depending on the thickness of the fillet.   
4. Serve hot with  lemon wedges

Mutton Curry Recipe

Ingredients


Mutton 500gm
Onion 150g
Tomatoes 200g
Ginger& Garlic Paste 50g
Green chilly chopped 2no
Oil 100ml
Cinnamon stick 1 inch
Cloves 3no
Bay leaves 2no
Turmeric Powder 5g
Coriander powder 10g
Coriander leaves chopped few (for garnishing)
Red Chili Powder to taste
Salt to taste

Method

1. Heat 1/2 spoon oil in a pan add onions sauté till it becomes soft and translucent.
2. Add tomatoes and fry them all together for about 5 minutes.
3. Remove them from heat and let it cool for few minutes.
4. Grind into a smooth paste. Keep it aside.
5. Heat 3 spoons of oil in a pan, add the ground paste and fry it in the oil for 2 to 3 minutes. Then add the ginger & garlic paste and green chilly.
6. After the raw smell off ginger and garlic goes off, add the mutton and mix it all well. Fry the mutton with the masala for 5 to 8 minutes in medium flame.
7. Now add the red chili powder, turmeric powder, coriander powder, salt and half cup of water into it.
8. Stir it well so that all of the ingredients mix together and close the lid of the pan. Cook till mutton tender.
9. After that remove from heat and keep it aside.
10. Heats the remaining oil in a pan add cloves, cinnamon, bay leaves. After the seeds sputter add the mutton and gravy in to it. Boil it for a few minutes or till it comes to complete boil.
11. If the gravy is little watery leave it in a medium heat until it becomes a bit thick in consistency and removes from heat.
12. Garnish it with coriander leaves.

Kashmiri Roast Leg of Lamb Recipe

Ingredients

1 whole leg of lamb - bone on
Spice Rub -

Fresh ginger - grated  2 inch
Garlic - crushed  3 - 4 cloves
Salt    2 teaspoons
Ground cumin 2 tsp
Turmeric  1 teaspoon
Black pepper - ground    1/2 teaspoon
Ground cinnamon    1/2 teaspoon
Cardamon - crushed  1/2 teaspoon
Ground chilli powder   1/2 teaspoon
Cloves - ground   1/4 teaspoon
1 lemon - juiced

Yogurt Marinade -

Curd  200 ml
Almonds  30g
Pistachios 30g
Pinch saffron

Glaze -

Runny honey 2 tablespoons

Method 

1. Trim of any excess fat on the lamb leg.Make slits across the leg, both ways making a criss cross 1/4 inch or so deep.
2. Mix all the spice mix together and rub in to the lamb, by hand massaging in very well.
3. Blend the yoghurt, nuts and saffron together until smooth (in a processor or pestle and mortar).
4. Rub over the lamb.
5. Cover and marinade in the fridge for 12 hrs.
6. Place in a large tray and drizzle with the honey.
7. Bake in a preheated oven gas 230 degree C for 30 minutes.
8. Turn the oven down to gas 170 degree C for 2 - 2 & 1/2 hours until well cooked
9. Cover and leave to rest for 20 minutes.

Roast Chicken ( Poulet roti) Recipe

Ingredients


Chicken 1 no
Butter 50g
Brown stock 250ml
Salt , Pepper to taste

Method

1. Lightly season the chicken inside and out with salt.
2. Place on a rosting tray . Cover with oil.
3. Place in hot oven for approx. 20-25 minutes.
4. Turn on the other leg, cook for further 20-25 minutes approx. Baste frequently.
5. Make roast gravy with the stock and sendiments in roasting tray.
6. Serve with roast gravy.

Thai Fish Curry

Ingredients

2 Tbsp. Vegetable or Peanut Oil

1 Large Onion, Chopped
2 Garlic Clove, Chopped
150g. White Mushrooms
400g pomfret Fish, Cut into Cubes,
2 Tbsp. Red Curry Paste
1 1/4 Cups Canned Coconut Milk
100ml coconut cream
Handful of Fresh Coriander, Chopped
1 Tsp. Jaggery
1 Tsp. Fish Sauce
3 Scallions, Chopped (Green Onion)
Few Thai Basil Leaves

Method

1. Heat The Oil in the Wok or Large Skillet and Gently Sauté the Onion, Garlic, spring onion And Mushrooms until Soften but Not Browned.



2. Add the Fish, Curry Paste, and Coconut Milk and Bring Gently To A Boil. Let Simmer For 2-3 Minutes Before Adding Half The Cilantro, The Sugar And Fish Sauce. Keep Warm.

Irish Stew Recipe

Ingredients

Lamb 500g
Potatoes 400g
Onion 100g
Celery 100g
Leeks 100g
Button onion 100g
Bouquet Garni
Parsley Chopped
Salt & Pepper   to taste

Method

1.  Trim the meat & cut into even size pieces.
2. Place in a Pan, cover with water , bring to the boil, season with salt and skim and then cook till meat tender.
3. Add the bouquet garni, turn the potatoes into barrel shapes.
4. Cut the potato trimming, onion, celery, leeks into small neat pieces and add to meat.
5. Add the button onions and simmer for further 30 min.
6. Add the potatoes and simmer gently with a lid on the pan until cooked.
7. Correct the seasoning and serve sprinkled with chopped parsley.

Fillet de poisson dugléré

Ingredients

Fish fillet  4no.
Finely chopped shallots 10g
Tomato concassé 200g
Fish stock 60ml
Dry white wine 60ml
Fish veloute 250ml
Butter 50g
Lemon juice
Parsley
Seasoning

Method

1. Clean and wash fillet.
2. Melt butter in a pan and sauté shallots.
3. Add the fillet which may be folded into two, add the tomatoes and chopped parsley.
4. Season with salt and pepper.
5. Add the fish stock, wine and the lemon juice.
6. Poach for 5-10 minutes.
7. Remove the fillet.
8. Pass and reduce the cooking liquor in pan, add fish veloute, pass through fine strainer.