Hariyali Gravy

Hariyali Gravy Hariyali in Hindi means green. This gravy is made by adding cooked spinach puree into brown gravy. Preparation Make the onion tomato masala as shown in Table. When done, add spinach paste to the masala and cook without covering it until the oil floats on top. Hariyali Gravy Equipment Oil/Fat Thickening Agent Flavoring Agent Spicing Agent Coloring Agent Souring Agent Iron equipment should never be used as it will discolor the gravy. Any good quality vegetable oil or ghee can be used to make this gravy. Spinach, tomatoes,…

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White Gravy

White Gravy            This gravy is white to blonde in color. The base of this gravy is boiled onion paste and the gravy is thickened by nut pastes. It is usually used in Mughlai dishes. White Gravy Equipment Oil/Fat Thickening Agent Flavoring Agent Spicing Agent Coloring Agent Souring Agent The Gravy does not stick to the base of the thick bottomed utensils. Use tinned brass utensil, as an untinned utensil will discolor the gravy and make it appear grey. Use wooden palta to stir this gravy as metals would react to…

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Makhni Gravy

Makhni Gravy This is a very popular gravy from north India and us used for many preparations such as murgh makhni,paneer makhni, etc.  It is also added along with onion tomato masala to produce many other curries. As the name suggests, this dish is flavored with butter. Makhni gravy Equipment Oil/Fat Thickening Agent Flavoring Agent Spicing Agent Coloring Agent Souring Agent This gravy doesn’t stick to the base of thick-bottomed utensils. Use tinned brass utensil, as an untinned utensil will react with tomatoes. One could use the home churned white…

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Brown Onion Gravy

 Brown Onion Gravy Equipment Oil/Fat Thickening Agent Flavoring Agent Spicing Agent Coloring Agent Souring Agent Kadhai should be used only if darker colored lababdar gravy is desired. Use tinned brass utensil, as an  untinned utensil will react with tomatoes. Any good vegetable oil is used. Onions form the base and body of this gravy. Khada Masala is tempered in oil and garam masala is used in the finishing. Red chilli powder is made into a paste and added after onions have turned brown. Red chillies also act as coloring agent.…

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Grilled Chicken With Mushroom Sauce

Ingredients Ingredients Quantity Chicken Breast 350 gm Herbs 1 gm Olive Oil 25 ml Salt and Pepper to taste Worcestershire sauce to taste Method of Preparation of Grilled Chicken Marinate the boneless chicken slice with olive oil, pepper, and salt, let it rest Heat the grill pan and grill the chicken until it appears brownish in color. Mushroom Sauce Brown Sauce Chopped Mushroom Chop Onion Chop Garlic Red Wine Fresh Cream Method of Preparation of Mushroom Sauce Heat the oil and put butter in a frying pan and add the…

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Cream Pumpkin Puree Soup

Ingredients Ingredients Quantity Pumpkin 1 kg Bouquet Garni 200 gm Butter 200 gm Stock 700 ml Salt and Pepper to taste Fresh Cream 200 ml Chopped parsley for garnishing Thyme 2 Method of preparation of Pumpkin Puree Soup Peel the pumpkin and cut them into small pieces. Cook the pumpkin pieces in olive oil with vegetable stock. Add chopped onion, garlic, pepper and rosemary in the pumpkin and bring it to boil then simmer for 10-15 minutes to become soft. Season with salt and pepper Garnish the top of soup…

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