CHEF'S CHOICE

Heat your barbecue (grill). Brush your cobs with cooking oil or butter and sprinkle with salt.  Add the corn to the barbecue, cook for about 8 minutes, flipping every 2 to 3 minutes to char each side. Transfer grilled corn to a plate. In a medium-sized bowl combine the softened butter, lime juice, lime zest, half of the chopped coriander (cilantro), garlic, paprika, chilli powder and black pepper. Brush the butter mixture on each side of the warm corn. Spoon the garlic and herb soft cheese over the cobs and sprinkle with remaining coriander (cilantro). Serve with lime wedges.  ____________________________________________ अपने बारबेक्यू को गर्म करें।  खाने का तेल या बटर  के साथ अपने भुट्टे को ब्रश और स्वादानुसार नमक छिड़के।  बारबेक्यू या ग्रिल में मकई लगाए, लगभग 8 मिनट पकाना, प्रत्येक पक्ष को हर 2 से 3 मिनट में पलटे।  ग्रील्ड भुट्टे को एक प्लेट में निकाल लें।  मध्यम आकार के कटोरे में नरम मक्खन, नींबू का रस, नींबू जेस्ट, कटा हुआ ह...

  chicken leg with thigh- 2 ginger and garlic paste- 2 tsp salt- to taste hung curd- 2 tbsp mint chopped- 1 tsp coriander leaves- 1 tsp garam masala- 3/4 tsp jeera powder-1 tsp kasoori methi- 1tsp  black salt- to taste mustard oil-1 tbsp chat masala- 3/4 tsp Make slit in the chicken to panetrate the marinade in it Marinate chicken with salt, ginger and garlic paste and lemon juice. keep aside for an hour. Blanch green chilli mint leave and coriander leaves and blend it to make a fine paste. In a bowl add hung curd, mint paste, garam masla, jeera powder, kasoori methi. mustard oil, black salth and chat masla. mix it well and chicken to this marinade. Now skewer the marinated the chicken and leg and cook it in oven AT 180c for 20 min (alternatively place it on a tandoor). then sprinkle chat masala and serve hot.

Butter Chicken or Makhni chooze was introduced in 1947 by the founder of Moti Mahal Restaurant. This dish was made 'by chance' by  mixing leftover chicken with tomato gravy rich in butter and cream. In 1974  it was published as Murg Makhni. In 1975, the English phrase "Butter Chicken" was first appeared in the print, as a speciality of Gaylord Indian Restaurant Manhattan. Later Butter Chicken become the National dish of Britain For marination Chicken boneless- 400g ginger and garlic paste- 2 tsp lemon juice- 2tsp kashmiri red chilli powder- 2 tsp garam masala- 1/2 tsp jeera powder- 1/2 tsp kasoori methi- 1 tsp black salt- to taste hung curd- 1/2 cup mustard oil- 2 tsp For gravy Butter- 4 tsp ginger and garlic paste- 2 tsp tomato- 4 medium cashewnut- 13-15 honey- 2 tsp fresh cream- 1tbsp Marinate chicken with salt, ginger and garlic paste and lemon juice and keep aside for 30 min. In a bowl add hung curd, kashmiri red chiili powder, jeera powder, garam masl...

Full fat milk- 2litre Lemon juice- 2tbsp Cardamom powder- 1/3 tsp Sugar-1/3 cup Pistachio- to garnish Almond- to garnish Ghee- 1tsp * Boil 1 litre milk in a deep bottom pot. * Then add lemon juice to curdle the milk. * Now drain the liquid and keep chena aside * Boil another 1 litre milk in a deep botton pan. Boil it till milk becomes thick. * Add chena in it and allow milk to thicken * Now add sugar, cardamom powder and ghee. Mix it well * stich off the flame when mixture reaches its consistancy. * Greece the tray with ghee and pour the kalakand mixture on it. * Garnish with pistachio and almond sliver.

For kofta ball paneer-250g potato- 3 medium cornflour-to roll salt- to taste khoya- 50g green cardamom powder-1/3 tsp For Gravy onion- 1 medium tomato- 2 medium ginger and garlic paste- 1 tbsp cashewnut-15-17 Milk- 1/2 cup cream- 2 tbsp cardamom powder-1/4 tsp garam masala- 1tsp For kofta balls Grate the paneer in a bowl and add salt, khoya, grated potato and cardamom powder. Make a proper dough with the above ingredients. Make a small balls of kofta and coat with cornflour Deep fry the kofta till light golden brown. For gravy Cut onion into thin slices.  Heat ghee in a pan add  slice onion. cook till translucent. Then add cashewnut and chopped tomato. cook well. Grind the the above mixture and make a fine paste Heat ghee in a pan add ginger & garlic paste. then add turmeric powder, kadhmiri red chilli powder and garam masala.  Now add the onion, cashewnut and tomato paste and then add milk. cook well Adjust the seasoning. Add cardaomom powder and mix it w...

pagead/js/adsbygoogle.js">  For kofta balls paneer- 100g cornflour- to coat salt- tt khoya- 1 sp green cardomom powder-1/4 tsp cashewnut - 8 raisin 10-12 For gravy onion- 2 bay leaf-1 green cardamom- 1/4 tsp ginger and garlic paste cashewnut- 1/3 cup melon seed- 1/3 cup milk- 1/2 cup fresh cream- 1 cup kasoori methi salt- tt green chilli- 1-2 finely chopped for kofta balls Grate paneer in a bowl and add salt, khoya green cardamom powder Make a proper dough with the above ingredients. Make small ball of kofta and coat with cornflour Deep fry the kofta (colour should remain white) For Gravy Boil onion, cashewnut and melon seed all together and make a fine paste heat ghee in a pan add bay leaf, green cardamom, green chilli and ginger & garlic paste. Now add white pepper and garam masala Thereafter add the cashewnut and onion paste and milk in a gravy cook till fat float on the surface check seasoning finish it with cream, green cardaomom powder and kasoori methi w...

Basmati Rice- 500g Mutton- 1 kg Mint leaves chopped- 4tbsp corriander chopped- 4 tbsp kashmiri red chilli powder-1 tsp Biryani Masala- 1tbsp Garam masala- 1tbsp Star anise-2 Green cardamon - 2 Black cardamom - 2 Caraway seeds- 1tsp Bay leaf- 4 Cinnamon  stick-2 Lemon juice- 2 tbsp yougurt- 250g Rose water- 1/4 cup kewda water- 1/4 cup saffaron milk- 1 tbsp Marinate mutton with yougurt, lemon juice, salt, ginger and paste, garam masala and biryani masala. Cut onion into slices and deep fry it till golden brown and keep aside. Soak rice atleast for an hour. Boiled water in a vessel with whole garam masala and then add basmati rice and cook till 70% done and keep aside. Heat ghee in a deep bottom pot add whole garam masala ginger and garlic paste, brown onion, kashmiri red chilli powder, mint chop, corriander leaves and curd. cook untill fat float on surface. Then add mutton with its marinade and cook till spices coat the mutton piece Now add sufficient quantit...

Milk-1 litre vermicelli- 1 cup Sugar-4 tbsp Cardaomom powder- 1/2 tsp cashewnut-10-12 alomond- 10-12 Almond- 10-12 Pistachio- 10-12 Dates- 5-6 raisin- 10-15 Makhana- 1/2 cup Boil milk in vessel and simmer it till it turn into light yellow colour. Add sugar and cardamom powder. Heat ghee in a pan saute chopped dry fruits, dates and makhana. Again heat ghee in a same pan and add vermicelli and bhuno till it get turns into light brown and add it in a milk. cook untill vermecelli is cooked. Now add fried dry fruits. __________________________________________________________________________________ दूध -1 लीटर सेंवई- 1 कप चीनी -4 बड़े चम्मच इलायची पाउडर- 1/2 छोटा चम्मच काजू-10-12 अलोमोंड- 10-12 बादाम- 10-12 पिस्ता- 10-12 खजूर- 5-6 किशमिश- 10-15 मखाना- 1/2 कप दूध को बर्तन में उबालें और इसे हल्के पीले रंग में बदलने तक पकाएँ। चीनी और इलायची पाउडर डालें। कड़ाही में कटे हुए सूखे मेवे, खजूर और मखाना में घी गरम करें। फिर स...

Lamb shank/ Beef shank- 1 kg Ginger and garlic paste- 2 tbsp Mustard oil Onion- 3 Nihari masala- 2.5 tbsp Turmeric powder- 1/2 tsp Kashmiri red chilli powder - 1.5 tsp Rose water - 1 tbsp Kewda water- 1 tbsp Whole wheat flour- 2 tbsp Salt  * Make a stock with Nalli. And keep aside * Heat mustand oil in a kadai add slice onion. Cook till golden brown. * Then add ginger and garlic paste  and cook till oil fload on the surface then add turmeric  powder. Cook for 2mins. * Now add meat in a kadai. Cook little bit. * In a bowl mix nihari masala,  kashmiri red, salt, chilli powder and water then add it in a kadai. * Cook till spices coat the surface of meat. Now add enough stock with bones in a kadai and cook till meat becomes tendor. * check whether meat is cooked. * In a bowl mix whole wheat flour, water, tose water and kewda water and add it ina kadai. * When the first boil comes stich off the flame and add corriander leaves. *Now in a seperate pan heat musta...

Whole chicken-1 no.(best 1200g) Bone less leg tikka- 250g Minced chicken- 100g Cashewnut- 100g Almond- 100g Raisin- 20g Onion - 6 medium size Tomato- 2medium size Poppy seed - 50g Egg- 10no. Hung curd- 200g Kashiri red chilli- 1.5 tbsp Garam masala- 2tbsp *Marinate whole chicken with salt, ginger and garlic  paste and lemon juice and refrigerate  overnight. *Soak almond and poppy seed separately for  *cut the onion into slices and deep fry this the onion till golden brown *peeled the almond and keep aside  For stuffing *saute cashewnut, almond and raising seperatly. * Heat ghee in a pan then add shahi jeera, green chilli, chopped onion. Cook well * once the onion cooked then put kashmiri red chiili powder, 10g chopped cashewnut, 20g raisin, 10g almond and minced chicken. Cook well *Boil 10 eggs. *Now stuff the abdominal cavity of chicken from tail end with 2 egg and chicken keema. Tressing the whole chicken FOR ROASTING *take hund curd in a bowl, add, kashmiri red ch...