Creme brûlée’s

Creme Brûlée

Ingredients :-

1) heavy cream - 1 qt

2) egg yolks - 7

3) sugar - 3/4 cup or to taste

4) vanilla bean - 1 

5) vanilla extract - 1 teaspoon

6) brown sugar to dust on top 

7) water for water bath 

Method :-

1) preheat the oven to 320. Warm the cream and add vanilla bean n extract and let it just boil for 1-2 mins .

2) In a bowl whisk the egg yolks n sugar till it changes the color. 

3) allow the cream to cool down a little and add the egg mixture to the cream . 

4) divide it in ramekins and give water bath n place the tray in the over till it sets . Abt 25-30 min . Take it out and put in the fridge to chill . Top it up with brown sugar n caramelized it with blow torch .

Black pepper chicken

Black pepper chicken

Ingredients- 
1) chicken dark meat -1 lb cut 1"pieces
2) celery -5sticks peeled n cut
3) carrots -2 sliced
4) white onion - 1/2 cut in cubes
5) ginger garlic chopped -1 tbs
6) cornflour -2 tbs
7) oyster sauce - 3 tbs
8) soy sauce - 2 tbs
9) vinegar -1 tbs
10) pepper crushed -20
11) oil - for frying chicken
12) water to make paste to coats chicken

Method -
1) Take cut chicken add cornflour and salt , water and coat it . Fry it in oil till is cooked
2) heat wok add chopped ginger and garlic sauté it for a minute then add cooked chicken , add the sauces and then add carrots cook for another 2 mins , add onions and cook for a min .
3) In the end add celery and crushed black pepper .

Phirni

Phirni recipe 

Ingredients- 

1. rice -1/2 cup 
2. Milk - 5 cups 
3. Sugar - 4-5 tbs 
4. Elachi -4
5. Saffron - 1 big pinch 
6. Rose water 1 tbs optional 
7. Nuts for garnish

Method 

1. Soak rice in water for atleast 30 mins drain the water and grind it in grinder till it's like the looks like suji . U can add a little water to make a paste 
2. Heat milk add elachi and saffron then add the rice paste and stir it constantly till it becomes thick and rice is cooked . If u feel the rice is a bit grainy then add little milk and reduce the flame and let it cook .
3. Before turning off the flame add sugar and cook for another 2-3 mins and add rose water if u want . 
4. Served chilled with nuts if u like 

Mutton yakhni

Yakhni Mutton 

Approx - 6people

Ingredients 

1. 2 lbs lamb (medium size pieces)add few ribs pc 
2. 2 cups yogurt
3. 1/2 tbs dried ginger powder
4. 1 tbs fennel powder
5. 4 whole cloves
6. 1 large cinnamon stick 
7. 2-3 garlic cloves 
8. 4 small or 2 large bay leaves
9. 4 pods coarsely grounded black cardamoms
10. 6 pods coarsely grounded green cardamoms
11. 1 1/2 tsp salt
12. 1/4 tsp garam masala
13. 1 tsp oil or clarified butter (ghee)
14. 2tbs fresh mint chopped 
15. 1/2 tbs mint pwd 
16. 1/2 bunch mint finely chopped
17. 1/2 yellow onion finely chopped 
18. 1/2 black cumin 
19. 4 green chilies 
20. Turmeric a pinch 
21. Egg - 1 

Method - 

1. Boil half a liter of water in a thick bottomed cooking vessel.
2. Add the mutton, cloves, salt, bay leaves, black and green cardamoms, cinnamon , garlic, ginger and fennel powder.
3. Cover and cook till the mutton is tender or pressure cook it 
4. Whisk the yogurt well.While whisking, you could also add a little curry from the mutton to make it warm and keep aside 
5. When meat is cooked heat a pan with little ghee and add black cumin,finely chopped onion, green chilies & fresh mint chopped.Let it cook till it starts to brown add the mutton pieces and let them get a bit brown then add yoghurt mix with egg and keep stiring till u feel it mixed well n yoghurt . 
6. Let it simmer for 15 to 20 minutes till the curry turns out to a smooth custard like consistency.I usually use the Greek yogurt or homemade yoghurt as it turns out to be pretty well. Add half a spoon of mint pwd.
7. If the curry appears to be too thin after simmering for 15 to 20 minutes add a bit of yoghurt 

Tip: let the yoghurt be room temperature , then add one egg and add little mutton gravy to it and then add the rest to the remaining mutton . This will help the yoghurt not to curdle . 

Heat oil or clarified butter and pour sizzling hot on the mutton .

Chicken 65

Chicken 65 Recipe 

Ingredients :-

1) Chicken boneless – 250 gms ( cut in 1-2" pieces)

2) Turmeric pd – pinch

3)Garam masala pd – ¼ tsp

4)Pepper pd – ½ tsp

5)Coriander pd – ½ tsp

6)Kashmiri chilli pd – 1 tsp ( use red chili paste instead if possible remove the seeds . Soak the chillies in warm water over night or for few hr and then grind it )

7)Vinegar – 1 tbsp

8)Salt – to taste

9)Ginger – 1” piece

10)Garlic – 5 -6 cloves

11)Egg white – 1 tsp/ 1/2 of egg

12)Rice flour – 1 tsp

13)All-purpose flour / Maida - 1 tsp

14)Cornstarch - 1 tsp 

15)Oil – 2 tsp

16)Curry leaves –2-3 sprigs

17)Green chillies, Slit - 3-4 no

Method :-

1) In a bowl add in the chicken pieces. Add turmeric pd, garam masala pd, pepper pd, coriander pd, Kashmiri chilli pd/ chili paste ,vinegar and mix all the spices well to coat the chicken pieces. Add little salt and mix well.

2) Take ginger & garlic paste fresh . Add this to the chicken pieces and mix well. Take in 1 tsp of egg white or half egg white and mix well. Add 1 tsp of rice flour, 1 tsp of all purpose flour , cornstarch and mix well. Add 2 tsp of oil and mix again. Mix and coat the chicken pieces evenly with the spices and rest for about 4-5 hrs.

3) Preheat the air fryer at 180 degree C for 5 minutes. Drop all the chicken pieces into the air fryer basket and fry for another 6-8 minutes. After 4 minutes, remove the basket toss the pieces and fry again for about 3 minutes. Pull the basket out and add in some slit green chillies and curry leaves and fry for about 2-3 minutes.

4) Remove and transfer the chicken pieces into a serving plate and serve hot with your favorite sauce .

5) You can substitute Par Boiled gobi instead of chicken for this recipe for vegetarians and avoid egg white instead use water . 

Chicken Tikka

  

  Chicken Marinated for tikka or tandoori chicken

Ingredients-
1. Hung curd - 1 cup
2. Kasoori methi - 1 tbsp ( heat it for 30 sec in micro and crush it when it cools with ur hand )
3. Tandoori masala -2.5 tbsp ( mdh or anyone u like )
4. Coriander pwd - 1/2 tbsp
5. Mustard oil - 2 tbsp
6. Ginger garlic paste - 1 tbsp
7. Pepper - 1/2 tbsp
8. Kashmiri red chili pwd - 1 tbsp ( optional if you like spicy )
9. Lemon juice - 1tbsp
10. Red color - optional a pinch add to 1 tbs of  water
11. Chicken thighs/ dark meat - 500 gm

Tips :-
1. If possible soak the chicken in buttermilk before or add salt & sugar in water and brine it . Atleast for 3-4 hrs with this the chicken becomes nice n tender . Take it out and then put it in the marinade
2. Left the chicken in the marinade over night if possible the longer it stays in the marinade the better spices with infused in the chicken . I even leaves it for 24-48 hrs before cooking .
3. If cooking in an oven cook it on high temp
4. As soon as it comes out rub some butter to the juices remain intact n moisten the chicken n some lemon juice and chat masala if you like .
5. Serve with green chutney

Kashmiri Fish

    Servings:   2-4
   Prep time:   10 mins
   Cook time:   30 mins
  Total time:   40 mins
   Meal type:   Main Dish
Allergy list:   N.a
        Misc:   Serve Fresh
      Region:   Kashmir, India

Ingredients

• Fried Fish - 1 kg
• Saag haak - depends how much u want 300-400 gm
• Round mooli - 2 no
• Kolarabi - 1 big ( moodi )
• Nadru/ lotus stem - 2 sticks
• Sliced onions - 4medium
• Garlic - 8-10 cloves
• Tomatoes - 3medium
• Turmeric - 1 tbs
• Red chili pwd - 2 tbs
• Sauf pwd - 1 tbs
• Mustard oil - 100 ml ( depends on u )
• Black cardamom - 2
• Cinnamon stick - 1 pc
• Salt to taste

Directions

1. Fry the fish I generally put a little salt and turmeric while frying my fish .
2. Heat oil and fry mooli , nadru , kolarabi in roundals half done .
3. Again heat oil and add sliced onions , sautés it till it turn to golden brown add crushed garlic and sauté for a minute add tomato and sauté again .
4. Add masala vadi , salt , turmeric , sauf pwd , black Cardamom, cinnamon, chili pwd . Keep it cooking till it leaves oil and then add some water abt a cup and a half and turn off the gas .
5. Time to layer up ur fish . Take a big vessel with an air tight lid cos u need to give dum to the fish in the same vessel
6. Put haak at the bottom and then fish , on top mooli , nadru , kolarabi ,haak again and then the masala we made a little bit of that keep doing the process atleast make 2 layers and put the remaining masala for the top and then close the vessel and put it on medium heat for 10 mins and then reduce the flame to slow and cook for another 20-25 mins .
7. Open the lid to check if everything is cooked. It won’t take too long as the veggies were already half cooked and fish was also cooked just need to absorb the flavors .
8. I personally feel the fish taste much better the next day as all the flavors are infused .