Bobby Geetha's Blog: Fine dining Indian , page 8

Saffron Biryani

Easy saffron chicken Biryani

In this video recipe for easy saffron chicken biryani . You can make a restaurant style light flavoursome chicken biryani with loads of Saffron . Saffron chicken biryani or Kesar Chicken biryani is one of the popular Biryani in Middle east Indian restaurants .

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INGREDIENTS

For making chicken Biryani with Saffron and roasted Egg You need .

For saffron water

saffron 1g

hot water 50g

rose / kewra water 2g

For roasted egg

Boiled egg 4 no

Oil 5g

Turmeric Powder 1g

Red chilli powder 1g

salt 1g Water 5g

For Biriyani

Ghee 30g

Butter 100g

Green chilli slit 25g

Masala Garlic crushed 50g

sliced onion 200g

salt 4g

sliced tomato 100g

Red chilli powder 20g

Yoghurt 60g (optional)

chicken curry cut 1kg

Rice cooked 1kg basmati or similar 400g (dry weight)

saffron water 30g

Extra to add

Chopped coriander leaf 3g

chopped mint leaf 3g

Lemon juice – 3g

Crushed black pepper 1g

Method

Esnure eggs are boiled in hot water for 8mins. Marinate egg with turmeric, chilli powder and salt. Drizzle water to bind it nicely.

Panfry Egg slowly over Medium Heat . Till you get nicely roasted flavor but not burned. Heat Ghee and Butter together if only butter it taste better.

Sauté in green Chilli, add Sliced onion.Sprinkle salt and saute till light golden color.

Now Saute in crushed Garlic.Sliced Tomato, chilli powder . Add Yoghurt cook until the fat start leaving the mix. Add in chicken saute and cook slowly, cover cook further.

Once chicken start leaving water remove the lid cook further . Allow to reduce the sauce to a light thick gravy. Add in saffron and saffron water.

Remove half of chicken and sauce.Layer remaining with rice , saffron water .

Repeat the process till you add all chicken and rice. Arrange roasted egg Cut in Half on top layer. Drizzle the oil left from roasted eggs.

Drizzle milk, ghee, saffron water . Here You may add crushed pepper,Green chilli slit, Mint and coriander.

Cover heat on medium fire till you can feel heat on lid . Reduce the fire to the lowest point cook for 6minutes . Then rest for another 6mins before you opens.

serve Hot amazing aromatic saffron chicken Biriyani .

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Aloo paratha

Best wholemeal Aloo Paratha

Follow this Best wholemeal Aloo Paratha video for making light and flaky Indian stuffed Bread . Make a filling with crushed boiled potato . The bread dough is inspired from British pie dough method . This style makes paratha very flaky and soft when its cooked on flat Tawa .

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INGREDIENTS

For dough

Whole Meal flour 500g

Butter cube 80g

Salt 2g

water 50g

Oil 5g

For Sauted Potato wedges

Oil 5g Asafoetida

1g Mustard seeds

1g Boiled potato wedges

60g Turmeric powder

1g salt

1g Curry Leaf

4no. Green chilli

For Potato Filling

Potato whole boiled 500g

Ginger chopped 15g

Green chilli chopped  3g

chopped onion 60g

Asafoetida 1g

salt 3g

Roasted cumin powder 3g

Extra to add

Chat Masala 2g

Chopped coriander leaf 3g

Lemon juice – 3g

Beaten yoghurt 50g

Method

Mix all ingredients mentioned for the potato filling in a clean bowl .

Taste and check seasoning. Mix all ingredients mentioned for the dough in a clean bowl . Mix dough with out kneading and melting the Butter .

Sauté Boiled potato wedges in a hot pan with mentioned Ingredients .

Divide dough into equal size balls . Fill with crushed potato filling .

Flatten the dough balls with out cracking cook paratha in a flat pan smear with Ghee on both Sides.

Cut into four wedges place on plate .

Arrange sauted potato wedges on top. Line with beaten thick greek yoghurt.

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Paneer Moilee

Paneer Moilee Indian vegetarian

To make Paneer Moilee Indian vegetarian You need The following.

You could try this with romali roti , naan or kulcha . its very light than a usual paneer korma or paneer makhani

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INGREDIENTS

For Paneer

Paneer 500g

Ginger garlic paste 15g

Turmeric 2g

Crushed Pepper

1g Salt

2g Flour

Plain 20g

Oil 20g

For Moilee Sauce

Oil left from searing Paneer

Asafoetida 1g

Mustard Seed 2g

Ginger julienne 15g

Garlic Julienne 15g

Onion sliced 200g

Turmeric 3g

Green chilli chopped 3g

Curry Leaf 1g

Flour plain 5g

Water 300g

Coconut Milk Powder 80g

Hot water 100g

Tomato wedge 80g

Coconut Oil 5g

For Paneer Moilee .

Marinate paneer with all mentioned ingredients Rest for 30 mis.

Sear paneer in a pan with oil till it gets golden brown color and light crisp

For Moilee sauce 

Use same pan with left over oil , Add asafoetida and mustard seeds .

sauté ginger , garlic , sliced Onion , curry leaf and green chilli .

Add turmeric , coconut milk and water reduce the sauce

Drop in paneer check seasoning

Moilee sauce is traditionally made for fish or seafood dishes . Here we tried to pair it with paneer . This came out amazingly good and one of a nice Indian vegetarian dish .

Historically its stated that moilee sauce is inspired from a Portuguese fish stew . During colonial period Kerala was partly under rule of Portuguese kingdom .

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Mini uttapam

Mini Egg Uttapam Masala

To make Mini Egg Uttapam Masala You need The following. If you like to convert this in to a gluten free Option change plain flour with Gram flour . you can make this and keep in bulk . For Indian restaurant’s this will be a great value addition for your bar snacks.

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INGREDIENTS

100g Dosa batter

1 Egg

10g chopped onion

10g Chopped onion

1g green chilli chopped

1g salt

10g Ghee

2 g Gunpowder

For Making  Mini Uttapam .

Get Onion Tomato Green chilli chopped ready Separate egg yolk and white

Beat egg white with veggies spoon Batter .

cook covered for 2 mins spoon egg white mix on top

cover and cook for 2 mins on low Gas mark 2

Turn and cook Other side Turn place the egg yolk Drizzle ghee and Gun powder

cover and cook yolk if you want it runny cook less time base will get crispy like a pizza when u leave on low fire to get crsip Here yolk is fuly cooked But the color is till bright yellow

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Fried Chicken

Indian KFC Fried Chicken

To make Indian KFC Fried Chicken

This is Inspired from crunchy KFC style . You need The following. If you like to convert this in to a gluten free Option change plain flour with Gram flour . Instead of Butter Milk you can use just plain water .

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INGREDIENTS

**1st stage pre cook **

500g Chicken on bone wings or kegs PCs

20g Ginger garlic paste

2 g Turmeric powder

7g chilli powder

2g salt

500g boiling Water

**Yoghurt | butter milk Marinade **

50g Yoghurt

2g turmeric powder

5g chilli powder

1g curry leaf

1g salt

60g butter milk or diluted yoghurt ( or Laban )

30g Flour plain

**For dusting **

200g flour plain .

For Making  Fried Chicken  .

**1st stage pre cook .** .

Marinate chicken with all ingredients.

Boil water and cook for 6 minutes Drain and allow to cool Down

**Yoghurt | butter milk Marinade**

Mix all ingredients other than flour check seasoning Keep the chicken dipped in marinade , refrigerate for 4 hrs minimum over night best .

Remove chicken from marinade .

In remaining batter add flour make in to a thick cream like consistency. .

**For dusting ** .

Dip chicken pieces in batter .

Remove pieces from batter drain extra batter roll pieces in flour .

Shake of extra flour and then again dip in batter.

Slowly while holding remove extra batter and fry immediately after second flour dusting. If you keep long the kFC effect will not come as the flour become a batter .

Fry at 170c oil for 6 minutes or till the color gets golden brown .. .

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MAKE #KINGPRAWN #BIRIYANI IN PAN RECIPE FOR JUST MARRIED COUPLE | FINEDI...

 For making King Prawn Biriyani in a Pan.

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 For making
King Prawn Biriyani in a Pan.





















In a blender
jar 3 green chilli slit in half1 medium size
tomato cut in chunks1 medium size
onion cut in chunks1 sprig curry
leaf3 table spoon
full thick yoghurt3g turmeric
powder10g coriander
powderCover and
blend to a fine pasteHeat 10g
coconut or vegetable oil1g mustard
seed2no. Green
chilly slit in half, 1 sprig curry leaf500g peeled
and deveined king prawn3g asafoetida
powderAdd blended
paste to prawnMix and sauté
for 3 minutes on low heatSimmer and
mix in betweenAdd salt to
tasteNow you can
add previously soaked basmati riceMix gently
without breaking the riceAdd water
just to cover the rice - total amount of liquid including the paste should not
be more than double the amount of riceCover with
lid, heat best medium to lowWith a wet
cloth cover the steam valveOpen lid,
after 15 minutesMix rice without
breakingAlways tasteSwitch off
keep covered till you serveSpoon rice on
deep platePlace prawn
on top to give visual appeal
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How To Make #OXTAILCURRY With Roasted coconut | Finediningindian

 Recipe Below....

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 1KG OXTAIL WITH BONE

 5GM TURMERIC POWDER 

10GM CORRIANDER POWDER 

10GM CHILLI POWDER 

5GM SALT 

20GM MEAT MASALA-FROM INDIAN SHOPS 

15gm GINGER GARLIC PASTE 

100gm ONION SLICED, 

2 no. GREEN CHILLI SPLIT IN TWO
TRANSFER TO A PRESSURE COOKER - 2 LITRE CAPACITY- ADD 

300ML STOCK
COOK FOR 1 MINUTE ON HIGH HEAT , 

THEN 10 MINUTES ON LOWEST 

HEAT
20gm COCONUT OIL 

3gm FENNEL SEEDS, 

3gm PEPPER CORN

 2 no. WHOLE DRY RED CHILLI 

100G GROUND FRESH COCONUT 

1 SPRIG CURRY LEAF 

2G CORRIANDER SEEDS
SAUTE TILL LIGHT BROWN 

10G COCONUT OIL 

2G MUSTARD SEED 

2G CINNAMON BARK AND 

2 GM CLOVES 

1G DRY BAY LEAF 

2GM GREEN CARDAMOM 

100G SMALL SHALLOTS SLICED 

1 SPRIG CURRY LEAF 

3G TURMERIC POWDER
SAUTE FOR 2 MINUTES ON LOW HEAT 

10G CORIANDER POWDER 

10G RED CHILLI POWDER 

5G GARAM MASALA
ADD YOGHURT PASTE MIX
SAUTE AND ADD 

200ML WATER 



ALLOW TO SIMMER
ADD COOKED OXTAIL WITH ALL STOCK FROM COOKER
MIX SEASON, TASTE AND ALLOW TO SIMMER
PLATE IN A DEEP BOWL WITH SAUCE, AVOID WHOLE SPICES. 



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How To Make BREAD OMLETTE Indian railway style #FINEDININGINDIAN

For bread omelette you need bread , egg, chopped onion,chopped tomato,green chilli, curry leaf,oil.. Toast bread first so that it prevents from getting soaked in egg mixture. beat egg and mix all chopped vegetables check seasoning dip bread and pan fry with sprinkling spoonful of oil. cook till the egg is cooked. i love eating the proper good bread omelette while traveling by Indian Railway.

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Recipe for Sea trout confit and torched | ginger soy | squid ink | lightly pickled girolles and seaweed

Seatrout 400 gm seatrout
for Curing100g muscavado sugar100g maldon salt2g grated kaffir lime zest50g kikkoman soy sauce
For confit200g clarified butter20g kaffir lime leafLightly pickled vegetables20g fresh girolles mushrooms4no. baby radish20g  salted irish moss seawed40g celery sliced

50g apple vinegar100g still water10 g salt40 g sugar1no. baby leaf, 2g peppercornginger soy sauce
10g fine chopped ginger50g kikkoman  soy10g squid ink
To finish
1 no. green apple5g lemon balm3 no. ripened baby plum tomato


cooking Time - 35 min
Method

for Curingclean and cut fish fillet in to 100g size four portions ensure all bloodline removed. mix all ingredients together and rub ion fish covering all side cover and keep refrigerated for 15 mins. use a wet towel and wipe of all curing mixture . keep ready for confit 
For confitbring butter with lightly beater kaffir lime leaf to 45c temperature . confit trout for 17 minutes and keep aside
 
Lightly pickled vegetableswash and prep all vegetables as shown in picture, soak sewed in warm water once soft pick and keep in cold water 
pickling liquidbring to boil all mentioned ingredients bring down to lukewarm temperature pour on top of prepared vegetables. squeeze out water from seaweed and mix in with the pickled vegetables
ginger soy saucereduce soy and ginger to half , add squid ink lightly cook till a smooth thick sauce is produced
To finishcut green apple to match stick size, take the tomato caviar (the seeds), pick lemon balm
using a kitchen towel sauce the plate, light brush confit trout with kikkoman soy sauce, give a charred colour using blow torch , trim to show the colour on sides place on top of sauce and arrange pickled vegetables, tomato caviar and lemon balm as shown in picture

How to make BREAD PIZZA FOR KIDS | Kids recipe

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learn how to make a fantastic pizza for your kids using tomato , cheese , mushroom and sweet corn. here we used round bread if you can't find round shaped bread , you may cut the bread slice to round. watch the recipe and give your feed back.



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Our passion to create simple and stylish Indian cuisine reflects in all our videos, The India cuisine revolution starts.



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