The Cook Book

Demigrass Sauce by Chef Gulzar

Demigrass Sauce by Chef Gulzar ccexpress
Hiya! Today we will discuss about Demigrass Sauce by Chef Gulzar

Ingredients:

Beef 1 kg
Tomato 1 tin
Carrots 3
Onion 2
Garlic 20 cloves
Soya sauce 1 cup
Tomato puree 1 can
Apples 3
Green onion 4-5
Vinegar 1 cup
Butter 100 gm
Black pepper 1 tbsp
White pepper 1 tbsp
Star anise 6
Cinnamon 6
Cloves 10
Curry powder 8 tbsp
Brown sugar 2-3 tbsp
Salt to taste

Method:

Put beef, apple, tomato, green onion, carrot, onion and garlic in 5 liter water.
Now put cinnamon, cloves and star anise in muslin cloth, make potli, tie it, put in meat and cook for 8 hours on low flame.
Now separate stock and waste remaining ingredients.
Then add tomato puree, brown sugar, salt, vinegar, curry powder, black pepper, white pepper, butter and soya sauce and cook more for 4-6 hours.
Then thick with corn flour.
Take it out and serve it.

Demigrass Sauce by Chef Gulzar

Most Popular

Latest Recipes

Almond Butter ccexpress 1

Almond Butter

Ingredients: 4 Tablespoons almond 1 Tablespoon flour 1 Tablespoon olive

chilli

Chunky chilli

Heat the oil in a large pan and cook the beef pieces for a few mins on each side until browned all over. Remove from the pan with a slotted spoon and set aside. Add the onion to the pan, with extra oil if needed, and cook until softened. Stir in the garlic, cumin and chipotle paste, and cook for 1 min. Sieve the kidney beans, reserving the sauce. Add this sauce, along with the chopped tomatoes and a can full of water, to the pan. Stir well, then return the meat to the pan. Bring to a simmer, then cook, covered, for 2 hrs or until the beef is tender (or bake in the oven for 3 hrs at 160C/140C fan/gas 3). Add the reserved kidney beans and lime zest, season and warm through. Serve with a scattering of coriander leaves, the lime wedges to squeeze over, and rice, if you like.

recipe image legacy id 632 11

Crispy thyme chicken with mushroom sauce

Set the oven to a moderate heat. Rub chicken with a little oil and season well with salt and freshly ground black pepper. Strip the leaves from six of the thyme sprigs and sprinkle them evenly over the chicken. Lightly dust with flour (this helps crisp the chicken). Heat 1 tbsp olive oil in a frying pan, add the chicken skin side down and fry for 5 minutes without moving it. Then continue cooking for a further 10-15 minutes, turning regularly, until the chicken is tender and the skin crisp and browned. Remove to a plate and keep warm in the oven. Drain almost all the oil from the pan. Add the garlic and mushrooms and cook over a high heat, tossing the mushrooms until they start to soften. Stir in the cream, the remaining thyme sprigs, and season. Simmer for a few minutes until the mushrooms are cooked, then serve with the chicken. New potatoes, and a simple green salad of Little Gems and rocket leaves lightly dressed with lemon juice and olive oil, are the perfect accompaniment.

main course

DAL MAKHNI Recipe

Heat the oil in a saucepan over a high heat. Add the onion and stir fry for 2-3 minutes, until translucent. Add the garlic and one inch of the ginger and continue to stir-fry for another 1-2 minutes, until just turning golden.

Bihari Kebab ccexpress

Bihari Kebab

Ingredients: 1/2 Kg Beef, filets 2 tbsp Papaya, Unripe &