Delicious recipes by celebrity chef
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Marinate Basa Fish Finger pieces in a mixture of ginger and garlic paste, mustard sauce, chopped parsley leaves, egg whites, lemon juice, flour, salt, ground pepper.
Coat them in bread crumbs and deep fry till golden brown.
Make a paste of black pepper, coriander seeds, ginger and garlic paste, roasted jeera, soaked Kashmiri Mirchi, salt, small onions, and vinegar.
Stuff the Pomfret pieces with the paste and fry them. Serve with lemon, onion and red chilli garnishing.
Heat oil in a pan. Add finely chopped onions, garlic, and green chillies to prawns stock, salt, black pepper powder, sliced carrots, chopped red and yellow bell-pepper, blanched mushrooms, rice noodles and prawns.
Mix it all and boil.
Serve with salads and black pepper powder.
PRAWNS CLEAR SOUP
Make a dough of wheat flour, oil and water. Mix finely chopped onions, fenugreek
leaves, mint leaves, coriander leaves, and green chillies with chat masala and salt.
Add the mixture to the dough and roll out round shaped parathas.
Cook them on a pan and serve them with curd.
Thinly slice peeled potatoes and boil them in water, a bit of salt for 10-15 minutes. Strain the boiled potatoes when done.
Heat butter and add nutmeg powder, strained potatoes, salt and black pepper powder. Add fresh cream to it and mix it well. Garnish and serve it with lettuce and parsley leaves.
Cut the bhindi pieces vertically. Roast sesame seeds, peanuts, and grated coconut in oil. Add finely chopped green chillies, red chilli powder, cumin powder, coriander seeds, salt and cumin seeds. Grind it into a fine mixture and stuff the bhindi with it. Shallow fry the stuffed bhindi and serve with chopped cabbage.
Heat butter in a pan and add finely chopped onions, green chillis and tomatoes. Add turmeric powder, red chilli powder, water, coriander powder and salt.
Crack 2 eggs in the pan mixture and keep stirring till the right consistency.
Garnish with coriander leaves and serve.
Heat oil in a pan and add finely chopped green beans, carrots, cabbage, iceberg lettuce, and garlic. Add soy sauce, red chilli sauce and sugar and mix thoroughly.
Finally, add rice to the mixture and cook it well. Garnish and garnish it with spring onions.
Add sliced onions and some ginger-garlic paste in oil and roast. Add sliced tomatoes, turmeric powder, red chilli powder, coriander powder, and salt. Mix soaked chhole, chhole masala, water, and sliced ginger in it and pressure cook for 3 whistles.
Serve and garnish with coriander leaves.
Heat up oil in a pan. Add finely chopped onions, green chillis and tomatoes to it along with paneer, turmeric powder, and chopped up coriander leaves.
Mix it well and serve with sliced tomatoes and mint leaves.
Heat butter in a pan. Add garlic cloves, chopped ginger, dried red chilli, bay leaves, black and green cardamom, sliced tomato, and water and make a paste. Add butter, black and green cardamom, the prepared paste, shredded chicken, sugar, all ground spices, coriander powder, salt, and kasoori methi and cook.
Serve with fresh cream.
Add mustard sauce, Worcestershire sauce, crushed black peppercorns, salt and oil to chicken breasts and marinate. Roast the chicken breasts on a heated grill pan. Mix together chopped lettuce leaves and pineapple, red and yellow bell peppers and mayonnaise.
Mix the chicken with it and enjoy or plate it all on the bread slice.
Mix and heat ghee and besan in a pan till golden brown. Add powdered sugar and elaichi powder to it.
Once done, create ball-shaped laddoos out of the mix and serve them with lots of love.
BESAN KE LADDOO
Cut boiled eggs into halves and separate the yolks. Mix the yolks with oil, mayonnaise, mustard sauce, red chilli powder, coriander, and green and black olives. Add the paste into a piping bag and decorate the egg whites with the mix. Garnish with chickpeas, red chilli powder, coriander leaves and more.