Friday, January 27, 2012
I COOK
| I COOK ... PRODUCING PASSIONATE CHEFS Details of I COOK workshop. | |
| Learn new recipes and get tips on quick, healthy fat free cooking in 5 days workshop... Grilled paneer 5 kinds of quick but healthy snacks for kid’s for their tiffin.
Many Soups and Cookery tips and know more about cutlery, glassware, table setting All about Salad Dressings 5 kinds of salads and Mocktails Greek salad A Complete Meal | |
Wednesday, May 19, 2010
11 years of PNC
its hard to believe even for me that i wrote a post about PNC completing a decade a year back. Time has flown and again and now its eleven years that we have been operating.
From the bumpy ride which started in 1999 on this date 19th May, till the smooth road with a few speed breakers the journey has been very hectic, informative, challenging yet satisfying. I wanna thank all my family , friends and well wishers for the support.
Thursday, January 14, 2010
DEHATI MUTTON
INGREDIENTS
MUTTON------------------- 500 GMS
ONIONS--------------------250 GMS
GARLIC--------------------125 GMS (for paste and chopped) keep two aside whole
GINGER-------------------- 50 GMS
GREEN CHILLI------------- 25 GMS
RED CHILLI WHOLE------- 3 - 4 PCS
RED CHILLI POWDER----- 20 GMS
CORIANDER POWDER----- 50 GMS
HALDI (TURMERIC)POWDER----------- 20 GMS
GREEN CORIANDER------- 75 GMS
MUSTARD
OIL------------- 75 GMS
SALT TO TASTE
CURD----------------------- 100 GMS
WHOLE GARAM MASALA ---- LITTLE
METHOD:
1. Wash the Mutton and marinate in curd, ginger garlic paste, salt and red chilli.
2. Chop the Onions and some ginger and garlic coursely.
3. Add Mustard oil in a pan and heat. Add the whole garam masala, whole red chilli, and split green chilli.
4. Add the onions, garlic and ginger. fry till golden brown.
5. Now add the coriander powder, haldi (turmeric) and chilli powder. Fry till the sides leave oil.
6. Put the washed marinated mutton and fry for atleast 20 minutes, before adding water.
7. Add the whole garlic and let the meat simmer till cooked.
8. Garnish with Fresh coriander and juliennes of ginger.
MUTTON------------------- 500 GMS
ONIONS--------------------250 GMS
GARLIC--------------------125 GMS (for paste and chopped) keep two aside whole
GINGER-------------------- 50 GMS
GREEN CHILLI------------- 25 GMS
RED CHILLI WHOLE------- 3 - 4 PCS
RED CHILLI POWDER----- 20 GMS
CORIANDER POWDER----- 50 GMS
HALDI (TURMERIC)POWDER----------- 20 GMS
GREEN CORIANDER------- 75 GMS
MUSTARD
OIL------------- 75 GMS
SALT TO TASTE
CURD----------------------- 100 GMS
WHOLE GARAM MASALA ---- LITTLE
METHOD:
1. Wash the Mutton and marinate in curd, ginger garlic paste, salt and red chilli.
2. Chop the Onions and some ginger and garlic coursely.
3. Add Mustard oil in a pan and heat. Add the whole garam masala, whole red chilli, and split green chilli.
4. Add the onions, garlic and ginger. fry till golden brown.
5. Now add the coriander powder, haldi (turmeric) and chilli powder. Fry till the sides leave oil.
6. Put the washed marinated mutton and fry for atleast 20 minutes, before adding water.
7. Add the whole garlic and let the meat simmer till cooked.
8. Garnish with Fresh coriander and juliennes of ginger.
Friday, October 9, 2009
GALAVAT KABAB
GALAVAT KABAB
Ingredients
1. 1 KG MUTTON Mince with a little fat
2. 200 gm raw Papaya minced
3. 75 gm fried brown onions
4. Garam Masala ...a generous pinch
( do it ur self with javitri 4 - 5 pcs, elaichi smalll 12 pcs , big elaichi 6 - 8 pcs, jaiphal .. 1/4 pc , daal chini 3 sticks, laung 8 pcs.. bhuno all the masala and dry grind it. )
5. Black pepper powder 50 gms
6. Red Chilli powder 25 gms
7. Ginger Garlic paste 75 gms
8. Bhuna Cumin 25 gms
9. Bhuna Chana powder or bhuna besan ... 100 gms
10 Fat / ghee / dalda 150 gms
11. Salt as per taste.
Method :
1. Add all the ingredients together and let it marinate for almost 6 hrs
2. Make small kababs and shallow fry on either non stick or tava on a very slow flame, using ghee / oil.
3. It might get difficult to turn the kabab while they r hot , in that case let it cool , turn and then fry the other side just before serving.
Ingredients
1. 1 KG MUTTON Mince with a little fat
2. 200 gm raw Papaya minced
3. 75 gm fried brown onions
4. Garam Masala ...a generous pinch
( do it ur self with javitri 4 - 5 pcs, elaichi smalll 12 pcs , big elaichi 6 - 8 pcs, jaiphal .. 1/4 pc , daal chini 3 sticks, laung 8 pcs.. bhuno all the masala and dry grind it. )
5. Black pepper powder 50 gms
6. Red Chilli powder 25 gms
7. Ginger Garlic paste 75 gms
8. Bhuna Cumin 25 gms
9. Bhuna Chana powder or bhuna besan ... 100 gms
10 Fat / ghee / dalda 150 gms
11. Salt as per taste.
Method :
1. Add all the ingredients together and let it marinate for almost 6 hrs
2. Make small kababs and shallow fry on either non stick or tava on a very slow flame, using ghee / oil.
3. It might get difficult to turn the kabab while they r hot , in that case let it cool , turn and then fry the other side just before serving.
BHUNA GHOSHT
Ingredients
1. Mutton - 1 kg
2. Onion - 1 kg
3. Ginger garlic paste - 150 gms
4. Green Chillies - 50 gms
5. Whole garam masala - 50 gms
6. (Bay leaf , Black cardamom , Green cardamom , Cinnamon, mace, Cloves, Peppercorn)
7. Coriander - 75 gms
8. Red Chilli powder _ 50 gms ( to taste)
9. salt - to taste
10. Ghee / Refined / cooking Oil - 150 gms
The Bhuna Masala
1. Jeera Bhuna Powder - 25 gms
2. garam Masala powder - 25 gms
3. Black pepper powder - 15 gms
Garnish
1. Green Corainder - 50 gms
2. Ginger juliennes - 15 gms
Method:
1. Heat the oil.
2. Add the garam masala and let it crack
3. Add the onions and saute till light brown
4. Add the green chillies slit and add the the ginger garlic paste
5. Fry till golden brown, add a little water and add the Coriander, red chilli powder and salt
6. After the Masala is fried properly, Add the Mutton, Bhuno for atleast twenty minutes adding little water so that masala does not burn
7. Add water and cook till mutton is tender.
8. To make the mutton semi dry / thick gravy ... bhuno the mutton curry till the excess water has dried up.
9. Add the bhuna Masala and fry
10. Garnish with Corainder and ginger juliennes
1. Mutton - 1 kg
2. Onion - 1 kg
3. Ginger garlic paste - 150 gms
4. Green Chillies - 50 gms
5. Whole garam masala - 50 gms
6. (Bay leaf , Black cardamom , Green cardamom , Cinnamon, mace, Cloves, Peppercorn)
7. Coriander - 75 gms
8. Red Chilli powder _ 50 gms ( to taste)
9. salt - to taste
10. Ghee / Refined / cooking Oil - 150 gms
The Bhuna Masala
1. Jeera Bhuna Powder - 25 gms
2. garam Masala powder - 25 gms
3. Black pepper powder - 15 gms
Garnish
1. Green Corainder - 50 gms
2. Ginger juliennes - 15 gms
Method:
1. Heat the oil.
2. Add the garam masala and let it crack
3. Add the onions and saute till light brown
4. Add the green chillies slit and add the the ginger garlic paste
5. Fry till golden brown, add a little water and add the Coriander, red chilli powder and salt
6. After the Masala is fried properly, Add the Mutton, Bhuno for atleast twenty minutes adding little water so that masala does not burn
7. Add water and cook till mutton is tender.
8. To make the mutton semi dry / thick gravy ... bhuno the mutton curry till the excess water has dried up.
9. Add the bhuna Masala and fry
10. Garnish with Corainder and ginger juliennes
Friday, April 10, 2009
SAADE NAAL... The Legacy of Punjab
A food festival to mark the beginning of celebrations of the demo type decade that Pack N Chew completes this May.
No big fanfare, No tall claims, No banners, just a suttle table top menu and great food. The scanned menu for the festival is attached.
We would have a Food Festival 8th to 14th of every month as part of the 10th Anniversary Celebrations of Pack N Chew...
Bon Apetit,
nitin
Subscribe to:
Posts (Atom)
