Bobby Geetha's Blog: Fine dining Indian , page 3

Chilli Tuna Pasta

Chilli Tuna Pasta recipe.

This is a Quick Exotic Chilli Tuna Pasta recipe with simple things that you can buy from Supermarket. Here I used canned tuna.

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INGREDIENTS

Spaghetti – 500g/ 1packet

Olive oil – 3 Tbspn

Canned Tuna – 1 Tin / 200g

Pasta sauce Tomato – 200g or 1 Cup

Red chilli Holland fresh – 1 No.

Stock powder cube – 5 G / 1 cube

Garlic – 2 cloves

Butter – 60 g / 4 Tbspn

For Making  Chilli Tuna Pasta.

Cook pasta and keep it aside.

In a hot pan pour some olive oil, put garlic and saute until light brown.

Now add canned tuna, cook it in oil to make it crispy.

At this stage add chopped chilli. Keep aside a teaspoon of this crispy tuna for plating.

Now continue cooking by adding pasta sauce into the pan. Saute until the sauce is cooked.

Add chicken stock cube for seasoning. Mix it.

Add in cooked pasta, toss with butter.

Now plate in a Bowl , garnish with crispy Tuna and chilli slice

Chef Bobby Geetha




International Chef Consultant Specialist in Modern Indian cuisine. Trained at world’s best restaurants Including Noma. Previous corporate chef Famous Indian restaurant Chain by legendary Singer Asha Bhosle. Founder of business Fine dining Indian Ltd Media House produces Magazines, Cooking Videos and Cook Books.

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Chicken Soup

Indian Chicken Tomato soup

A fantastic home made Chicken and tomato shorba (soup) made with left over chicken bones and trimmings, with some onion, tomato and Indian spice flavorings.

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INGREDIENTS

For Chicken Stock :

Mustard oil 2 tbpsn

Whole spices mix cardamom, clove bay leaf , pepper corn

Chicken bone 2 cup

Onion slice ¼ cup

Tomato ¼ cup

Green chilli 2 no.

Ginger 1 Tspn

Garlic 1 Tspn

Hing ¼ Tspn

Turmeric ¼ Tspn

Chicken stock cube 1 No.

Water 1 litre

For chicken salad :

Chicken trimming 4 Tbspn

Chopped onion 1 Tbspn

Chppped tomato 1 Tbspn

Coriander ¼ Tspn

Lemon ¼ Tspn

Chat masala ¼ Tspn

Chopped green chilli ¼ Tspn

For soup :

Oil 2 Tbspn

Chopped garlic 1 Tspn

Chopped green chilli ¼ Tspn

Tomato plum – 400g / 2 cup

Coriander stem 4 pc

Chilli powder ¼ Tspn

Salt ¼ Tspn

Sugar ¼ Tspn

Chicken Stock 500g / 2 cup

For plating :

Tomato soup 1 cup

Garlic labneh 1 Tbspn

Chicken salad 2 Tbspn

Pickle onion , Ginger 2 pc each 

Coriander Oil ¼ Tspn 

For Making  Chicken Tomato Shorba (Soup).

For making soup: Heat a pan, pour mustard oil. Put whole spices mix and chicken bones. Saute for a minute.

Now add Onion slice, tomato, green chilli, ginger, garlic, ginger garlic paste, hing, turmeric powder and chicken stock cubes. saute for 2 – 3 mins.

Add water, simmer and reduce. Strain it and keep the chicken stock aside to make the soup.

Take out all the meat from the bone and keep it aside in a bowl for making chicken salad.

In hot pan pour oil, put chopped garlic and chopped green chilli, saute for a min.

Now add chopped tomato, saute. Add coriander stem, chilli powder, salt and sugar.

Pour the chicken stock into it, bring it to boil and allow to cook slowly.

Soup is ready, remove the coriander stem and with the hand blender blend it slowly into a fine smooth thick soup.

Now pass it through a chinois into a bowl. Blend it again for a minute.

For Chicken salad : Place the trimmed chicken in a chopping board and chop it up into small pieces.

In a small bowl put the chopped chicken, add finely chopped onion, chopped coriander leaves, chopped tomatoes, chat masala and lemon juice. Mix it.

This chicken salad is the garnish for the soup.

Now for presenting the soup, In a glass pour the soup and in a serving bowl put some garlic labneh and chicken salad garnish. Place pickle onion, ginger and coriander oil.

Pour the soup into the serving bowl and enjoy.

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Chicken skin Crisps

Crispy Chicken Skin Crackers

A Restaurant Style Crispy Chicken Skin Crackers With Turmeric and chilli. Learn how to cure chicken skin and make amazing chicken skin crisp out of it .

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INGREDIENTS

Chicken skin

Turmeric 5 gm / 3/4 tspn

Chilli powder 2 gm / 1/2 tspn

chat masala 1 gm / a pinch

Salt 15 gm / 1 Tbspn

For Making  Crispy Chicken skin Crackers.

Stretch and spread the chicken skin on a chopping board or on any flat plate.

For curing : Put salt and turmeric on top of chicken skin and gently apply it on the skin.

Dry till it foams a leather like texture.

Now in a pan pour oil and let the oil be hot.

Put dried chicken skin in to the oil and fry it on a high flame until it becomes crispy and gets golden brown colour.

Once fried take it out from oil and keep it in a kitchen towel to drain the excess oil out.

At this stage sprinkle a touch of chat masala and chilli powder.

For plating: place chicken skin in a glass filled with lentils.

Recipe from @chefbobbygeetha

International Chef Consultant Specialist in Modern Indian cuisine. Trained at world’s best restaurants Including Noma. Previous corporate chef Famous Indian restaurant Chain by legendary Singer Asha Bhosle. Founder of business Fine dining Indian Ltd Media House produces Magazines, Cooking Videos and Cook Books.

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Start Cloud Kitchen

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All About Cloud Kitchen

How to start or turn around your existing food delivery business.

DARK KITCHEN  ★ VIRTUAL KITCHEN ★ TAKEAWAY ONLY KITCHEN .

The basic concept behind cloud kitchen economics is very simple. Cloud kitchens do not have a physical space for diners to sit and eat. They rely completely on online orders for business and thereby are heavily dependent on food aggregators .

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What Is A Cloud Kitchen ?
Times are changing and we are relying on technology. We are storing our photos and are streaming movies in the cloud. Even the businesses are running in the cloud

These concepts are much economical than traditional restaurants because of low operational cost. Many existing brick-and-mortar restaurant kitchens have seen much of their businesses go online. This has been possible by the rise of delivery apps. Thus, cloud kitchens are slowly upping the restaurant game.

Cloud kitchens are high profit, low risk food service businesses which basically act as food production hubs.

Chef Bobby Geetha | Indian chef Consultant

Follow  :  Instagram/chefbobbygeetha .

Previous Corporate chef for Indian Singer Asha Bhosle’s Chain of restaurant’s

Editor / Founder Finediningindian magazine

Trained in Michelin star restaurants Including Noma – Voted worlds Best

Best Indian chef Awards in Middle east

Published two cook Books

Restaurant Consultant which helped Indian restaurant to get shortlisted in top 7 London restaurant .

Took to No.1 Position for Ashas Restaurant In Dubai and middle east in fine dining category .

Indian Evolution cook book 

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Chickentikka skewers

Chicken Tikka Skewer recipe.

The best home made restaurant style Chicken Tikka Skewer recipe is pan fried, plated with corn salad and masala mayonnaise. This is a delicious appetizer that is packed with flavour, marinated in yoghurt along with lime juice and spices. Can make it in tandoor oven or barbecue.

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INGREDIENTS

For 1st Marinade

Ginger Garlic Paste 1/2 Tspn

Turmeric powder 1/4 Tspn

Chillipowder 1 Tspn

Lemon juice 1 Tspn

Oil 1 Tspn

For 2nd Yoghurt Marinade

Yoghurt 2 Tblspn

Chillipowder 1 Tspn

Garam Masala 1/2 Tspn

Salt 1/4 Tspn

Mustard Oil 1 Tblspn

Lemon juice / Malt vineger 1/2 Tspn

Chicken cubes 4 pcs

Diced peppers 6 pc

For Plating

Corn salad

Masala mayonnaise

For Making  Chicken Tikka skewers.

For the first marination of the chicken, In a bowl put ginger garlic paste, turmeric powder, chilli powder, lemon juice, salt and a touch of oil. Mix it.

For the yoghurt marination of the chicken, In another bowl put yoghurt, chilli powder, garam masala, lemon juice, salt and mustard oil. Mix it.

Skewer the marinated chicken using lemon grass and pepper.

In a hot pan pour oil. Put the chicken tikka skewer in to the oil and cook it in a slow flame.

Once it is seared turn the sides to cook evenly.

Plate it with corn salad and masala mayonnaise.

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored Two cook Books published By Finediningindian. Beyond Curry and Indian cuisine evolution .

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Chicken Kathiroll

Chicken Kathi roll Kebab

Kathi roll is an excellent street food dish from Kolkata in India. Here in this recipe its a chicken jalfrezi filling rolled with a soft chappathi bread.

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INGREDIENTS

Oil 4 Tbspn

Onion slice 1/2 Med Onion

Tomato slice 1/2

mix pepper slic 1/4

Chicken strips 100g

green chilli slice 1/4 Tspn

Onion Tomato masala 3 Tbspn

Chicken powder 1/2 Tspn

Garam Masala 1/2 Tspn

Turmeric Powder 1/2 Tspn

Chilli powder 1/2 Tspn

Chat masla 1/4 Tspn

Makhani sauce (optional) 2 Tbspn

Tomato Ketchup 1 Tbspn

Lemon Juice 1/4 Tspn

Chopped coriander 1/2 Tspn

Chapathi 2 no.

Egg whole 1 no.

Salt 1/4 Tspn

Pepper crushed 1/4 Tspn

Tadka mayonnaise 2 Tbspn

Pickle ginger onion 1 Tbspn

For Making  Chicken Kathi roll kebab.

Heat oil in a thick bottom pan or a wok.

Add onion , ginger garlic paste and sauté for a minute .

Now add vegetables and chicken, sauté to cook along with powdered spices and Onion tomato masala.

You may add makhani sauce, lemon juice and finish with chopped coriander .

Beat egg with salt, pepper and coriander if needed.

Dip chapathi and pan fry both sides .

Fill inside the chicken mix roll tightly from both end and roll forward .

Cover with egg mix and pan fry to get golden brown color.

Serve with tadka mayonnaise , pickled ginger , onion or any sauce of your choice .

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored Two cook Books published By Finediningindian. Beyond Curry and Indian cuisine evolution .

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Chicken TangdiKebab

Chicken Tangdi Kebab recipe

Tangdi kebab is one of the famous dish in Punjab. A popular restaurant style appetizer made with chicken drumsticks, spices and yoghurt. This is a home made Chicken Tangdi Kebab recipe by chef bobby geetha for Restaurants , used rice flour to give a bit of crunchiness outside and pan fried. Also served with an healthy avocado salad and brown garlic labneh.

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INGREDIENTS

1st marinade

Chicken drumstick 2 no.

Ginger garlic paste 1 tspn

Lemon juice 1 tspn

Turmeric 1/2 tspn

Seasoning powder 1/4 tspn

Green chilli 1/2 tspn

Mustard oil 1 tspn

****2nd marinade *****

Yoghurt 2 tbspn

Turmeric 1/4 tspn

Chat masala 1/4 tspn

Rice powder 2 tspn

***To Finish****

Ghee 2 tbspn

Avocado salad 3 tbspn

brown garlic labneh 1 tbspn

coriander oil 1/4 tspn

Pickled onion

For Making  Chicken Tangdi kebab

Marinate the chicken drumstick with ginger garlic paste, lemon juice, turmeric powder, salt, mustard oil, some seasoning powder (contains cloves, cumin, bay leaf, garlic powder etc..) and chopped green chilli. Mix it altogether.

Now do the second marination by adding rice flour, yoghurt, turmeric powder and chat masala. Mix it.

In a hot pan put some ghee. When the ghee is hot put the tangdi and pan fry it over slow to medium heat while covering with a lid .

Make sure to turn the sides to cook evenly.

Once it is cooked and ready, plate it with avocado salad, brown garlic labneh, coriander oil and pickled onion.

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored Two cook Books published By Finediningindian. Beyond Curry and Indian cuisine evolution .

The post Chicken TangdiKebab appeared first on Finediningindian.

Beetroot CheeseNaan

Beetroot cheese naan

Home made egg less cheese naan made with grated beetroot to give a nice pink colour. Also stuffed with cream cheese and grated mozzarella. Served with salad made of avocado, tomato and onion. A touch of yogurt on top give a nice flavour.

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INGREDIENTS

For Beetroot Naan Dough

Flour 500g / 2 cups

Sugar 7g / 1 tspn

Salt 3g / 1/4 tspn

Baking powder 3g / 1/4 tspn

Yoghurt 30g / 2 tbspn

Milk 100g / 1/4 cup

Oil 10g / 2 tspn

For Cheese Filling

Cream cheese 60g / 4 tbspn

Mozzarella grated 120g / 1/4 cup

To Garnish

Ghee 20g / 1 tbspn

Cream cheese 10g / 1 tspn

Avocado chat salad 40g / 3 tbspn

Coriander sprig

For Making  Cheese Naan with beetroot and avocado.

For making the naan dough, in a bowl put the flour, sugar, salt, baking powder, grated beetroot and yoghurt. Mix it altogether.

Add milk, mix it and make it into a dough.

Apply bit of oil on top and leave it to rest for at least half an hour to one hour.

For cheese filling, in a bowl put mozzarella and cream cheese. Mix it.

Mozzarella cheese should be on higher side, 70% of mozzarella and 30% of cream cheese.

For Making Naan, take the dough and divide it into 50 gm size balls.

Stuff each dough balls with cheese filling like a parcel. Dust it with flour and leave it on the side.

Now using a rolling pin roll it slowly, make sure it does not open up and break.

Slowly press and roll and make it in to a nice circle shape.

In a hot pan on a medium flame apply some ghee, place the bread and cook both sides. Apply ghee on top of the bread while turning the sides.

Sear until it gets golden brown colour.

Beetroot cheese naan is ready, cut it into wedges. Plate it with cream cheese, avocado chat salad and coriander cress .

 

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Mutton prep for Mutton Biryani

Mutton Prep for Mutton Biryani

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INGREDIENTS

Mutton Shanks GMS 210

Mutton Leg Boneless Cube GMS 120

Bay leaf GMS 3

Cinnamon GMS 2

Cloves GMS 2

Green Cardamom GMS 5

Ginger GMS 25

Ghee GMS 60

Yellow Chilly Powder GMS 10

Mace Cardamom Powder GMS 10

Yogurt GMS 75

Green Chilly GMS 5

Kewda Water Ml 10

Saffron Water GMS 0.05

Brown Onion Paste GMS 20

Brown Onion GMS 20

Paya Stock GMS 300

Mint Leaves Fresh GMS 6

Salt GMS 20

AIP – Biryani Rice GMS 350

AIP – Biryani Jhol GMS 300

GARNISHING :-

Mint Chutney Gms 30

Tamarind Chutney Gms 30

Coriander Spring Gms 2

Mutton Prep for Mutton Biryani

METHOD OF PREPARATION

1.In a clean vessel, heat ghee and crackle all the spices.

2.Add ginger garlic paste and sauté well.

3.Add the mutton shanks and the boneless meat. Cook on a high heat till the mutton leaves water.

4.Add the yoghurt and cook.

5.Add salt and the yellow chilly powder, cook till it leaves oil.

6.Add brown onion paste and cook for another 5 minutes.

7.Add the brown onion.

8.Add water and simmer till the mouton is done 60%.

9.Add the paya stock and cook till the lamb is done.

10.Add half of the mace and cardamom powder.

11.Separate the mutton and let the mutton gravy cook till the right consistency is achieved.

12.Now remove the meat on the bone.

13.Strain the gravy and put all the boneless meat in it. Just give a boil and transfer to a clean bowl.

14.Store properly after cooling, in a chiller.

Stage 2 – ASSEMBLY

1.Put the mutton for the Biryani in a pan. Put mint, green chilly slit, brown onion, salt, and mace and cardamom powder, as per the order.

2.Put this gravy with meat in the Biryani pot.

3.Add the rice for the mutton Biryani on top.

4.Sprinkle the Biryani jhol for the mutton Biryani, on the rice evenly.

5.Sprinkle the kewda and the saffron water.

6.Garnish with brown onion, fresh mint leaves and slit green chilly.

7.Cook on Dum, on a slow heat.

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored Two cook Books published By Finediningindian. Beyond Curry and Indian cuisine evolution .

The post Mutton prep for Mutton Biryani appeared first on Finediningindian.

Vegetable Biryani Recipe

Indian Vegetable Biryani Recipe

Portion Size – One

Plateware – One Portion Handi

Biryani is an Indian dish, which is everyone’s weakness. Whether the person is a man, woman, child. Everyone loves  to eat Biryani at any time. So let’s learn today, how we can make it easily.

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INGREDIENTS

Carrot GMS 60

Beans GMS 30

Green Peas GMS 40

Bottle Gourd GMS 50

Corn sweet GMS 10

Ghee GMS 60

Mint Leaves GMS 205

Cinnamon GMS 3

Green Cardamon GMS 5

Cloves GMS 2

Brown Onion GMS 40

Brown Onion GMS 20

Yellow Chilly Powder GMS 5

Yogurt GMS 70

Green Chilly Slit GMS 5

Mace Cardamom Powder GMS 8

Kewda Water Ml 10

Saffron Water GMS 00.5

Bay Leaf GMS 3

Ginger GMS 20

AIP – Biryani Rice GMS 350

AIP- Biryani Jhole GMS 250

Salt GMS 15

GARNISHING

Brown Onion GMS 5

Mint Leave GMS 2

Green Chili GMS 2

Indian Vegetable Biryani Recipe

1.In a clean vessel, heat ghee and crackle all the spices.

2.Add ginger garlic paste and sauté well.

3.Add the yoghurt and cook.

4.Add all the veg and sauté well.

5.Add salt and the yellow chilly powder, cook till it leaves oil.

6.Add brown onion paste and cook for another 5 minutes.

7.Add the brown onion.

8.Add water and simmer till the vegetables are 60 % done.

9.Add water.

10.Add half of the mace and cardamom powder.

11.Separate the vegetables (al Dante- crisp) cook the gravy till the right consistency is achieved.

12.Strain the gravy, and then add the vegetables back to it.

13.Store properly after cooling, in a chiller.

Stage 2 – ASSEMBLY

1.Put the veg gravy for the Biryani in a pan. Put mint, green chilly slit, brown onion, salt, and mace and cardamom powder, as per the order.

2.Add the jhol for the Biryani (butter and cream) in the gravy.

3.Put some jhol and veg at the bottom of the put.

4.Layer the rice for the Biryani on the top. (Not full 3/4th).

5.Put the remaining veg on top of the rice.

6.Sprinkle with white rice.

7.Sprinkle the kewda and the saffron water.

8.Garnish with brown onion, fresh mint leaves and slit green chilly.

9.Cook on Dum, on a slow heat.

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored Two cook Books published By Finediningindian. Beyond Curry and Indian cuisine evolution .

The post Vegetable Biryani Recipe appeared first on Finediningindian.