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Petit pois a la francaise

February 22, 2020

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Petit pois a la francaise

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Paneer makhni

Ingredients Cashew = 10-12no. Paneer = 20 piece Tomato = 3no. Onion = 1no. Green chilli = 2no. Kashmiri chilli powder =1tsp Ginger-garlic paste = 1tsp Cardamom = 2no. Tomato puree = 5og Butter = 100g Kasuri Methi = 1tsp Cinnamon stick = 2no. Cream = 2tsp Methods 1) In stock pot, Boil tomato, onion, green chilli, cashew, Cinnamon stick cardamom, Kashmiri chilli and coriander stalk. 2) Boil until soft and strain. 3)Blend it. In degchi, Take oil and add kasmiri chilli, ginger-garlic paste and cook well. 4)Add blend gravy.cook and tomato puree. 5)Add seasoning;paneer and cook well. 6)Add kasuri methi. 7)End with butter and cream.

Sooji halwa/rawa halwa

Ingredients Sooji = 150gm Sugar = 200gm Ghee = 150gm Water = 500gm Green Cardamon = 8 no. Cashew nuts = 40gm Raisin = 40gm Almond = 40gm Method 1)In a degchi,Take sooji and ghee.Roast till golden brown color. 2)In a saucepan,add sugar and water.Make sugar syrup of 1stir consistency. 3)Mix sugar syrup with roasted suji and cook well. 4)Add dry fruits. Mix well.off flame

Chicken curry

Ingredients .Chicken = 800gm .Refined oil = 100gm .Onion = 200gm .Cinnamon = 1small stick .Clove = 4no. .Small cardamom = 4gm .Big cardamom = 2no. .Ginger = 50gm .Coriander powder = 20gm .Red chilli powder = 10gm .Turmeric powder = 5gm .Curd = 150gm .Tomatoes = 5gm .Salt = TT .Green coriander = 1sprig .Garam masala = 8gm .Green chilli = 4no. Method .Take refined oil in kadhai then add cardamon,cinnamon and clove and heat in a oil .Add chopped onion and cooked till golden brown color Add ginger garlic paste and cook for while .Add red chilli powder,coriander powder and turmeric powder and curd and chopped tomatoes.cooked for few minutes .Add salt and chicken pieces and cooked along with gravy then add water and bring to boil then cooked on low flame till tender .When fat visible on the top.Add garam masala ⭐ Garnish = chopped green coriander and julienne of ginger. .

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Petit pois a la francaise

Petit pois a la francaise

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