Herbed Infused Murgh Potli

<p dir="ltr">INGREDIENTS :</p> <p dir="ltr">Fenugreek seed – 220 gm<br> Mustard seed:- 20 gm<br> Fennel seed:- 20 gm<br> Onion seed:- 15 gm<br> Red Chilli :- 25 gm<br> Chicken Boneless:- 400 gm<br> Olive Oil:- 100 ml<br> Ginger Garlic Paste:- 50 gm<br> Mix Dry Herbs(Oregano / rosemary/ basil / mint):- 25 gm<br> Onion:- 100 gm<br> Fresh Basil :- 50 gm<br> Mint Leaf:- 25 gm<br> Sugar:- 15 gm<br> Tomato:- 50 gm<br> Flour:- 50 gm<br> Samosa Sheet:- 10 nos<br> Garlic:- 25 gm<br> Sunflower Oil- for frying<br> Salt to taste</p> <p dir="ltr">PROCEDURE :</p> <p dir="ltr">Heat Pan and Roast fenugreek seeds, mustard seeds, fennel seeds and onion seeds & red chilli; </p> <p dir="ltr">Make fine powder in mixer jar.</p> <p dir="ltr">Marinate boneless chicken with olive oil, ginger garlic paste & herbs.</p> <p dir="ltr">Heat pan add olive oil & sliced onion cooked untill onion become translucent.</p> <p dir="ltr">Add marinated chicken; sauté well & coven the pan for 05 minutes with lid.</p> <p dir="ltr">Add grounded spice powder and chilli powder, salt as per the taste.</p> <p dir="ltr">Chop Basil leafs & mint leafs; mix with chicken; remove dry chicken mix from fire and allow it to cool</p> <p dir="ltr">In a small bowl add refined flour and water; make thick paste; for sticking the edges of Potli.</p> <p dir="ltr">Take Samosa sheet; stuff with dry chicken masala & make Potli.</p> <p dir="ltr">Heat oil for deep frying; gradually fry Potli until golden color.</p> <p dir="ltr">For sauce: - </p> <p dir="ltr">Heat pan add olive oil add chopped garlic and fresh tomato puree with basil.</p> <p dir="ltr"> To finish add red chilli powder/flakes, pinch of sugar & adjust the seasoning.</p>

CHEF VENKATESH BHAT RECIPES SPECIAL RECIPES Herbed Infused Murgh Potli

INGREDIENTS : Fenugreek seed – 220 gm Mustard seed:- 20 gm Fennel seed:- 20 gm Onion seed:- 15 gm Red Chilli :- 25 gm Chicken Boneless...

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Mangalore Bonda

<p dir="ltr">INGREDIENTS :</p> <p dir="ltr">Maida - 200 gm<br> Curd - 150 gm<br> Cooking Soda - 5 gm<br> Green Chillies - 10 gm<br> Chopped Ginger - 10 gm<br> Chopped Curry leaves - 10 gm<br> Black Pepper - 10 gm<br> Jeera - 10 gm<br> Salt to taste<br> Oil to fry.</p> <p dir="ltr">PROCEDURE :</p> <p dir="ltr">Mix maida and curd, without forming lumps.</p> <p dir="ltr">Mix all other ingredients and keep aside for 10 mins</p> <p dir="ltr">Make it in round shape.</p> <p dir="ltr">Heat oil in pan and deep fry them till it becomes golden color.</p> <p dir="ltr">Serve with Onion Chutney</p>

CHEF VENKATESH BHAT RECIPES SPECIAL RECIPES Mangalore Bonda

INGREDIENTS : Maida - 200 gm Curd - 150 gm Cooking Soda - 5 gm Green Chillies - 10 gm Chopped Ginger - 10 gm Chopped Curry leaves - 10...

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Mushroom Corn ki Jugal Bandhi

<p dir="ltr">INGREDIENTS :</p> <p dir="ltr">Fresh Button Mushroom - 200 gm<br> American Corn - 150 gm<br> Onion - 2 Nos<br> Tomatoes - 2 Nos<br> Ginger Garlic Paste - 50 gm<br> Green Chillies - 2 Nos<br> Turmeric Powder - 15 gm<br> Chilli Powder - 25 gm<br> Coriander Powder - 25 gm<br> Jeera - 25 gm<br> Fresh Cooking Cream - 50 ml<br> Cashew Nuts - 75 gm<br> Coriander leaves - 1 Bunch<br> Sunflower Oil - 75 ml.</p> <p dir="ltr">PROCEDURE :</p> <p dir="ltr">Heat sunflower oil in thick bottom pan, add chopped onions and cook well untill golden brown.</p> <p dir="ltr">Add Ginger Garlic Paste.</p> <p dir="ltr">Add chopped tomatoes; cook untill oil comes out from side.</p> <p dir="ltr">Add fresh green chillies, turmeric powder, chilli powder, coriander powder.</p> <p dir="ltr">Make cashewnut paste and add to gravy; cook well.</p> <p dir="ltr">Wash & drain mushroom and cut into quarter.</p> <p dir="ltr">Add mushroom & american corn to gravy.</p> <p dir="ltr">Finish with Cooking Cream and Coriander leaves.</p>

CHEF VENKATESH BHAT RECIPES SPECIAL RECIPES Mushroom Corn ki Jugal Bandhi

INGREDIENTS : Fresh Button Mushroom - 200 gm American Corn - 150 gm Onion - 2 Nos Tomatoes - 2 Nos Ginger Garlic Paste - 50 gm Green C...

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Hyderabad Kaache Gosht ki Briyani

<p dir="ltr">Ingredients: </p> <p dir="ltr">Basmathi Rice - 500 gm<br> Kid Lamb - 750 gm <br> Curd - 250 gm <br> Mint Leaves - 100 gm <br> Coriander Leaves - 100 gm <br> Ginger Garlic Paste - 50 gm <br> Shahi Jeera - 25 gm <br> Cinnamon - 20 gm <br> Cloves - 10 gm <br> Bay leaves - 2 Nos <br> Green Chilli - 30 gm <br> Raw Papaya Paste - 50 gm <br> Fried Onion - 200 gm <br> Kashmiri Chilli Powder - 40 gm <br> Turmeric Powder - 10 gm <br> Ghee - 200 gm <br> Salt to taste.</p> <p dir="ltr">PROCEDURE :</p> <p dir="ltr">Marinate the meat with raw papaya paste, curd, chilli powder, turmeric powder, ginger garlic paste, cinnamon, cardamom, cloves & green chilies – rest for 1 hr.</p> <p dir="ltr">Add fried onion, mint, coriander leaf, ghee & salt. </p> <p dir="ltr">Soak Basmathi Rice in water for 20 mins </p> <p dir="ltr">Boil water, add shahi jeera, bay leaves, cardamom, cinnamon, cloves, coriander leaves, chop mint, green chillies & basmathi rice. </p> <p dir="ltr">Half Cook the Rice and Strain it.</p> <p dir="ltr">Layer rice on top of marinated meat sprinkle saffron & ghee, cover with tight lid. </p> <p dir="ltr">Place handi over thick tawa & cook for 45 mins. </p> <p dir="ltr">Serve hot.</p>

CHEF VENKATESH BHAT RECIPES SPECIAL RECIPES Hyderabad Kaache Gosht ki Briyani

Ingredients: Basmathi Rice - 500 gm Kid Lamb - 750 gm Curd - 250 gm Mint Leaves - 100 gm Coriander Leaves - 100 gm Ginger Garlic Paste...

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