Chicken Stroganoff Recipe

Ingredients Ingredients Quantity Chicken Breast 200 gm Garlic 10 gm Onion Chops 50 gm Garkin 50 gm Mushroom 50 gm Butter 50 gm Brandy or Red Wine 10 ml Salt and Pepper to taste Thyme + Rosemary Few Sour Cream 100 ml Worcestershire Sauce Few ml Method Of Preparation of Chicken Stroganoff Cut the chicken breast in finger shapers Heat the oil, sautee garlic and onion and rosemary. Now add the chicken. Wipe the mushroom with a damp cloth and slice it, Melt 2 tbsp of butter and add 2…

Read More

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,…

Read More

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…

Read More

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 doesnโ€™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…

Read More

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.…

Read More

Chicken Carpaccio

Ingredients Ingredients Quantity Chicken Breast 6 pcs Radish 6 nos Limes 2 nos Olive Oil 3 tbsp Mustard 500gm Salt and Pepper 1 tbsp Methods Of Cooking Chicken Carpaccio Place the chicken breast in the freezer for 30 minutes. Meanwhile, make the marinate wash lemons, grate the zest. After that wrap the chicken breast in clean foil in cylindrical form. Steam it in a steamer Unwrap it and marinate in salt pepper and mustard paste. Coat it with ground pepper and wrap it in silver foil then cool in a…

Read More