CHEF'S CHOICE

Boneless chicken-400g Corriander leaves- 1bunch Green chillies (roughly chopped)- 2 no. Coriander seeds- 2tsp Cumin-1/2 tsp Fennel seeds-1/2 tsp cloves- 4 Cinnamon stick- 1/2inch Peppercorns- 10 no. turmeric powder-1/3tbsp Ginger Piece (roughly chopped)-1/2 inch Garlic cloves (roughly chopped)-8 Use goan vinegar - 1 tsp Lime juice-1 tsp Potato-3medium In a grinder grind corriander leaves, corrinder seed, cumin seed, fennel seed clove, cinnamon stock ginger, garlic, and green chilli with goan vinegar and lime juice. Make fine puree Marinate xhicken with the above puree Nd salt. Keep aside for atleast 30 min. Heat butter in a pan and shallow fry the chicken untill cook Cut potato roundles and shallow fry it till light golden colour  Serve hot with goan salad(cabbage and yellow bell pepper) and potato roundles.

  for gulab jamun balls khoya- 500g flour- 2tbsp Milk- 1 litre for sugar syrup water- 750ml sugar- 1.5 kg cardamom powder- 1tsp Rose water- 1.5 tbsp In a pot add water, sugar, cardamom powder and lemon juice cook till it become 1 string consistancy. keep it aside. when syrup is slightly warm (luke warm) tan add rose water and keep aside. In a pot boil milk and than add lemon juice to curdle the milk. strain it with the help of muslin cloth squeeze gently to remove water. now mash khoya with the help of palm. than mix chenna, khoya and flour (maida) knead a dough make a small balls from the dough. deep fry the ball in medium hot oil till golden colour(ghee can also be used)                                                                                         ...

Chicken- 1 kg onion- 2 medium cinnamon stick- 2 small clove-8 green chilli- 2 cashewnut- 10 almond- 12-15 ginger and garli paste- 1tbsp cheese- 1 tbsp curd-1 cup white pepper powder-1 tsp cardamom powder- 1 tsp lemon juice- 2 tsp cut onion into slices. heat ghee in a pan and add slice onion, cinnamon stick clove, green chilli, ginger,cashew nut and almond. cook well and keep aside to cool down. than make a fine puree. marinate chicken with ginger and garlic paste, cheese, curd, white pepper powder, salt, cardamom powder and lemon juice. pan sear chicken properly. heat ghee in a pan and than add puree. cook till fat float on the surface. Add chicken with marinade. cook for 5-8 min. check the seasoning garnish it with saffron.

Chicken- 500g onion- 1 large curd- 1 tbsp ginger and garlic paste- 1.5tbsp kashmiri red chilli - 2 tsp cinnamon stick- 1 icnch green cardamom-4 clove- 4 black pepper- 4-5 coconut-1/4 cup tomato- 2 medium green chilli -2 kasoori methi- 1tsp broil the whole spices with coconut and make a powder (kolapuri masala) In a pan add oil saute green chilli, garlic and onion and make a puree. marinate chicken with kolapuri masala, kashmiri red chilli powder, salt, curd and onion puree. keep aside for 30 min heat oil in a pan add tomato and sprinkle salt. cook it properly. add kashmiri red chilli powder and cook for 2 min. Add chicken with its marinade and cook on slow flame add kasoori methi add coriander leaves. check seasoning murg kolapuri is ready to serve

 Heat transfer In order for food to be cooked, heat must be transferred from the heat source Understanding the ways in which heat is transferred and the speed at which it is transferred helps the cook control the cooking process. Heat is transferred in three ways: conduction, convection, and radiation. CONDUCTION When heat moves directly from one item to something touching it. For example: from the top of the range to a soup pot placed on it, from the pot to the broth inside, and from the broth to the solid food items in it. When heat moves from one part of something to an adjacent part of the same item. For example: from the exterior of a roast to the interior, or from a sauté pan to its handle. Different materials conduct heat at different speeds. Heat moves rapidly through copper aluminum, more slowly in stainless steel, more slowly yet in glass and porcelain. Air is a very poor conductor of heat. CONVECTION Convection occurs when heat is spread by the movement of air, steam, or...

  SAUCE       The word comes from the Latin word “ salsus ” which means salted.       Sauce is a hot or cold seasoned liquid either served with or used in cooking of a dish to impart flavor to the dish which is compatible (suitable) with the ingredients (of the dish). Purpose of sauce       Enhances flavor       Helps in digestion       It adds moisture to the food.       Add color to the food items.       Serves as an accompaniments       Enhances the nutritive value of the dish.       Some times gives name to the dish. Characteristics of sauce       Can be thick or thin.       Can be served cold or hot.       Served with the dish or separately in the sauce ...