Chef sanjeev kumar
12 year of world wide experience in food industries
Sunday 4 December 2016
Thursday 26 February 2015
Chicken Tikka Pizza
- 1 no pizza base
- 2 pcs of chicken tikka slices
- ½ Onion Julianne
- ½ cup three peppers red yellow and green
- ½ cup cheese grated mozzarella
- for the corner oil - olive blended
- For dust semolina
- 2 laddle pizza sauce
- For chicken tikka click here
- 2 laddle pizza sauce
Method
- sprinkle semolina flour on baking tray .
- Apply a little oli of pizza corner with help of Brush and place in the tray
- spread pizza sauce evenly over the pizza base
- Sprinkle mozzarella then chicken tikka, onion, and three pepper capsicum
- Baked pizza in preheated oven about 6 minutes at 350°c
- Or baked pizza preheated oven about 15 to 18 minute at 200°c
Monday 23 February 2015
Farfalle with chicken and peas
- 2 cup white sauce
- 1 portion pasta – Farfalle
- ¼ cup peas – green boiled
- 1 no chicken leg
- 1/2 onions chopped
- ½ tsp garlic chopped
- 1 no bay leaves
- Salt to taste
- Pepper -black ground to taste
- 1 tbsp cream
- for garnish cheese-Parmesan flakes
- 2 tbsp olive oil
Method
- Boil the farfalle in salted water for 5-7 minutes or until al dente, drain and set aside.
- Heat olive in pan add bay leaves, chopped onions and garlic till translucent.
- Add diced chicken and sauté for a few minutes. Add little water and cover the pan for minutes till chicken is almost done
- Add white sauce in pan Adjust seasonings. Add green peas now toss pasta in the white sauce.
- Garnish with grated Parmesan cheese and green peas
Thursday 15 January 2015
Chili Paneer Roll
Ingredient
For Marination
- 250 paneer (cut in small cube)
- 1/2 tsp salt
- 2 tsp red chilly sauce
- 2 tsp corn flour
- 1/2 tsp soy sauce
- 1/2 tsp white vinegar
- 1 tsp ginger and garlic paste
For Pan
- 1 tbsp oil
- 1/8 tsp Ajinomoto
- 2 tsp red chilly sauce
- 1/2 tsp soy sauce
- 1/2 tsp white vinegar
- 1 tsp garlic chopped
- 2 onion (big dice)
- 2 capsicum (big cubes)
- green chilies Chopped
- Green coriander and green onion for garnish
- Oil for frying
For the chapatis
- 1 cup whole wheat flour
- salt to taste
- water
Other Ingredient
- Mint sauce
- 2 no onion Julienne
- Lemon Slice
- Salt As Per Taste
Method
- Marinate the paneer pieces with corn floor salt, vinegar, Red chili sauce, soy sauce, ginger and garlic paste keep it aside for 10 to 15 minute.
- heat oil a kadai /wok and fry the paneer pieces separately for 2 -3 minutes.
- Take them out on a absorbent pepper
- Heat oil in pan add garlic chopped Fry till golden and then add onion dice, capsicum dice and. Cook for 2 -3 minutes.(The vegetables should be crispy).
- Now add paneer and soy sauce, vinegar, Red chili sauce, Ajinomoto toss well (Little water if required)
For the chapatis
- Combine all the ingredients and knead into a soft dough.
- Roll it out each make it thin chapatti Cook lightly on a tava (griddle) on both sides. Keep aside.
How to arrange
- spread the chili paneer in the center of each chapatti
- Then add onion and capsicum dice on top of paneer and roll up tightly.
- Cut into two pieces as a desired
- Served with onion Rings, chili vinegar
Friday 29 August 2014
murg musallam
- 400gmChicken
- 50 Gm MuttonKeema
- 1 No BoiledEgg
- 1onion Chopped
- ½ Tsp Garlic Chopped
- ½ Cup Onion Paste
- ½ Cup Tomato Puree
- Few Coriander Seeds.
- 1 No StarAnise.
- 1tsp Tbsp Cumin Seeds.
- 2 No whole Red Chilies.
- 1 No Black Cardamoms.
- 1 No Cloves.
- 1/2 Tsp Whole Black Peppers.
- ½ Coriander Powder
- ½ Red Chili Powder
- 1/2garam Masala
- 3 Tbsp Ghee.OrOil
- Salt To Taste
METHOD
Roast The Coriander Seeds, Star Anise, Cumin Seeds, Dry Red Chilies, Black Cardamoms, Cloves. Whole Black Peppers Grind Together Keep Aside..
Heat Oil In A Pan Add Garlic Chop Saute For Half Minute Add Onion Sauté Till Golden And Onion Paste Then Add Mutton Keema Fry For Some Time Than Add Chicken Cook For Another Thirty Seconds Add All Spices And Grind Masala With Tomatoes Puree. Cook Oil Leaves The Masala Add 1-1/2 Cup Of Water, Bring To A Boil, Cover And Cook Till The Chicken And Keema Is Fully Done.
Garnish With Boiled Egg And Coriander
Wednesday 30 July 2014
BHUNA GOSHT
Bhuna Gosht
500 Gms
Mutton Boneless
3 Onion
Finely Chopped
3 Tomato Chopped
2 Tbsp
Brown Onion Paste
2 Tbsp
Ginger Julienne
2 Tbsp
Garlic Chopped
1 ½ Tsp
Kashmiri Red Chilly Powder
1 Tsp
Garam Masala Powder
2 Tbsp
Coriander Powder
½ Tsp
Turmeric Powder
2
Cloves
3 Green
Cardamom
5
Sticks Cinnamon
2 Green
Chili Chopped
5 Tbsp
Oil
Salt To
Taste
Chopped
Coriander
Method
Heat Oil In Pan Add Cloves, Cardamom,
Cinnamon Mutton In A Non Stick Pan. Fry Till Mutton Turn Into Brown Add Four Cups Of Water, Cover And Cook Till
Meat Is Tender.
Heat Oil In A Fry Pan. Add Onions, Saute Till Onions Are Golden
Brown. Add Ginger Garlic Stir Continues
Add Mutton Add All Spices And Stir Cook,
Add Tomato Chopped Cook Till Oil Separates From The Spices Then Brown Onion
Paste Green Chili .Mix It Well Cook For
Few Minute With Little Water Adjust Seasonings
Garnish With Coriander and Chopped Chili.
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