Chicken 700 gm
Butter 3 tbsp
Olive oil 3 tbsp
Onion 1
Garlic 5 cloves
Olive 1
Curry leaves 5
Salt to taste
Black pepper 1 tsp
Crushed chili 1 tbsp
Lemon juice 3 tbsp
Parsley as required
Tomato paste 3 tbsp
Steam chicken with curry leaves, salt, black pepper, chili, lemon juice and tomato paste.
Then saute onion and garlic in butter, add chicken with stock and fry for 5 minutes.
Then add olive, garnish with parsley and serve.
Polenta to Italians is what mashed potato is to the
Gordon takes on an American classic with some sides. Delicious.
Quick, easy and full of flavor. Gordon Ramsay’s Ultimate Cookery
Ingredients Ingredients 650g unsalted butter 650g plain chocolate (70% cocoa)
Ingredients Ingredients Easy vanilla cake mix (see recipe below –
Ingredients Ingredients 225g very soft salted butter, plus a little
Ali Baba Restaurant: This restaurant is well-known for its Middle
1. **Le Comptoir Libanais**: This restaurant offers delicious Lebanese cuisine,
1. **Le Palais de l’Inde** – A well-regarded Indian restaurant
Early Life and Education Chef Michael Wignall was born in
Early Life and Background Chef Dieter Koschina was born and
Early Life and Education Born and raised in Germany, Bernhard
Ingredients: Mutton 1/2 kg Garlic paste 1/2 tbsp Ginger paste
Ingredients Chicken breast 1 Bun 1 Tomato 1 Eggs 2
Ingredients: Beef 1/2 kg Salt to taste Poppy seed powder
In a bowl, add vinegar, mustard paste, oyster sauce, chicken, chili sauce, broast masala and mix it well and marinate for an hour. In a bowl, add maida, corn flour, rice flour, red chili powder, black pepper powder, salt, baking powder, garlic powder and mix it well. In a bowl, add milk, egg and mix it well.
Ingredients Beef under cut (cut into thin slices) 350 gm
Grind together small cardamom and 2tbsp Jam-e-shirin . Chop the almonds. Add milk, ground cardamom, 2tbsp , Jam-e-Shirin strawberries and few almonds and sugar as required in a blender, blend it together until incorporate.
Ingredients Ingredients 200g butter, softened, plus a little for greasing
Ingredients: Mutton or Beef boneless 500 gm Mutton or Beef
Heat the butter in a large pan. Add the bacon and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.
Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the rice and cook over a medium heat for 2 mins until the rice has started to turn translucent. Pour in the wine and allow it to bubble away over the heat.
Pour in a quarter of the stock and set a timer for 20 mins. Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed – this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.
Stir through the cooked chicken, warm briefly, then turn off the heat. Stir through the Parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra Parmesan, if you like.
Ingredients: Yogurt – 1 pint Bananas – 2 Cayenne –
