Chef Naman Bhatt

  ·  Veg fried rice   Ingredients: F or cooking rice: 1 cup basmati rice 1 tsp  oil ½ tsp salt water for soaking & boiling F or fried rice: 2 tbsp oil 2 clove garlic (finely chopped) ½ onion (finely chopped) 4 tbsp spring onion (chopped) ¼ carrot (finely chopped) 2 tbsp cabbage (finely chopped) 5 beans (chopped) ¼ capsicum (finely chopped) ¾ tsp salt 2 tbsp soy sauce 1 tbsp vinegar 1 tsp pepper (crushed) ¼ tsp salt   Method: F irstly, in a large kadai heat 2 tbsp oil and stir-fry 2 clove garlic. also, saute ½ onion and 2 tbsp spring onion until they sweat. furthermore add vegetables of your choice like ¼ carrot, 2 Cabbage , 5 beans, ¼ capsicum and ½ tsp salt.stir fry on high flame without overcooking vegetables.now add 2 tbsp soy sauce and 1 tbsp vinegar. stir-fry until the sauce is combined well.keeping the flame on high, add cooked rice.also, add 1 tsp pepper and ¼ tsp salt. adjust the salt as soy sauce has salt.stir-fry by mixing well making sure rice grains won't break.furt

  ·  Stir fry vegetable in schezwan sauce   Ingredients 1 tablespoon Sesame   Oil 2 inch Ginger , finely chopped 5 cloves Garlic , finely chopped 4 Dry Red Chillies , broken 2 Stalks Spring Onion  , finely chopped 1 Onion , cut into wedges 1/2 Green Bell Pepper , cut into dices 1/2 Red Bell pepper, cut into dices 1 cup Cauliflower , cut into florets 1 Carrots, cut into slices For the schezwan sauce 2 tablespoons Corn flour 1 tablespoon  Soy a  sauce 1 tablespoon Vinegar 1 tablespoon Honey 3 tablespoons  Schezwan sauce Salt,to taste For garnish 2 Stalks Spring Onion Greens , finely chopped   Method: In a mixing bowl, add the corn flour, schezwan sauce, soy sauce, vinegar and 1/4 cup of water. Whisk to make a smooth mixture and keep aside. In a wok, add a teaspoon of oil, add the dry red chillies, ginger, garlic, spring onion bulb and saute for a few seconds. Add the remaining vegetables, sprinkle some salt and stir fry until the vegetables are just about cooked. Add in the sauce mixture

  ·  Salt & pepper corn   Ingredient s: Babycorns 16-20 nos Cornflour/ corn starch 2 tablespoons Salt to taste Black peppercorns crushed 7-8 Oil 2 tablespoons Spring onions with greens 4 Celery chopped 4 inch stalk Green chillies sliced 2 Ginger chopped 1 inc h Garlic chopped 3-4 cloves Method Step 1 Parboil the babycorns. Drain and diagonally slice them lengthwise. Step 2 Put them into a bowl, add cornflour, salt and half the crushed peppercorns and mix well. Step 3 Heat plenty of oil in a wok and deep fry babycorn slices till golden. Drain on absorbent paper. Step 4 Cut spring onions bulbs with greens into diagonal slices. Step 5 Heat 2 tbsps oil in a non stick wok. Step 6 Add spring onions, celery, green chillies, ginger and garlic and sauté for 2 minutes. Step 7 Add babycorns, salt and remaining crushed peppercorns and sauté for a minute ,serve hot. Stir fry vegetable in sch

  ·  Veg  Spring rolls   Ingredients:   2 tbsp oil 3 clove garlic (finely chopped) 2 chilli (finely chopped) 2 tbsp spring onion (chopped) ½ onion (sliced) 1 carrot (julienne) 2 cup cabbage (chopped) 5 beans (chopped) ½ capsicum (chopped) 2 tbsp vinegar 2 tbsp soy sauce 2 tsp chilli sauce ¼ tsp pepper powder ½ tsp salt ½ cup maida paste (for sealing) oil (for frying)   Method:   Firstly, in a large wok, heat 2 tbsp oil. saute 3 clove garlic, 2 chilli and 2 tbsp spring onion.add ½ onion and stir fry on high flame.now add 1 carrot, 2 cup cabbage, 5 beans, ½ capsicum.stir fry without losing the crunchiness of vegetables. further, add 2 tbsp vinegar, 2 tbsp soy sauce, 2 tsp chilli sauce, ¼ tsp pepper powder and ½ tsp salt.mix well making sure everything is well combined. stuffing is ready. how to fold and fry spring roll: firstly, take a prepared wrapper and place a tbsp of prepared veg stuffing. Rub a tsp of Flou paste around the edge. maida helps to seal the roll. Now roll and fold the s

  ·  Chicken roulade with mushroom sauce   Ingredients 4 Skinless, boneless chicken breast Salt & Pepper 4 Thin Slices of  cheese ½ cup basil, chiffonade 2 Tbsp Olive Oil 4 Cups Mixed mushrooms 1 Cup White Wine 2 Tbsp Shallots, chopped fine 3 Scallions, chopped fine 2 Cups Chicken Broth   Method:   Half the chicken horizontally (don't cut all the way) and open like a book. Pound chicken until thin. Season with Salt & Pepper on both sides. Place the chicken on a work surface and add   a slice of the cheese and a sprinkle of basil. Wrap chicken like a book and close . Preheat oven to 450. Heat the oil in a non-stick pan and add the chicken roulades to the pan. Cook on high for 4 minutes until it gets a golden color, then flip and cook for 3 more minutes. Place chicken on a cookie sheet and finish in the oven unti cooked through, about 8 minutes. Meanwhile, scrape any cheese from skillet and add the shallots, scallions and mushrooms to the pan. Salt and Pepper. Cook on medium

  ·  Chicken consommé   Ingredients 1  cooked chicken carcass, skin and fat removed 1 medium onion, skin on, halved 1 large carrot, roughly chopped 1 stalk celery, roughly chopped 1 clove garlic, unpeeled 2 sprigs fresh tarrago n 5 sprigs  flat-leaf parsley , leaves and stalks 1  bay leaf 8 cups cold water  or as required 3 large egg whites   S alt, to taste  ground black pepper, to taste Method: In a large stock or saucepan large enough to hold the carcass and all the vegetables, place the carcass, onion, carrot, celery, garlic, tarragon, parsley, and bay leaf.Cover with cold water and bring to a gentle, rolling boil. Simmer  at a gentle boil for 1 1/2 to 2 hours. If the water starts to boil away, add more because the ingredients must be covered in water.Strain the stock through a large colander, discarding the solids.Allow the liquid to cool down, then refrigerate for 1 hour.Then add the  egg whites  and whisk thoroughly.Bring the liquid to a boil,  whisking  all the time. Simmer gen

  ·  Hash B rown potatoes   Ingredients   3  tablespoons olive oil 250 gms  potatoes Salt and pepper Method: Peel the potatoes and grate them using the large holes of a box grater. Squeeze out as much moisture as you can from the grated potatoes . Heat 3 tablespoons of oil in a large frying pan on medium-high heat. When the oil heats up add the grated potatoes, spreading them out evenly along the bottom of the pan. The potatoes should not be too thick in any one place—about 1/4 to a 1/2-inch thick. Sprinkle some salt and pepper on the potatoes. Serve hot.    

  ·  Mutton roganjos h   Ingredients of Mutton Rogan Josh   1 kilograms chopped into cubes mu tton 1/2 teaspoon asafoetida 2 cinnamon 5 black cardamom 1 1/4 teaspoon ginger powder 150 gm hung curd salt as required 1 1/2 cup water 2 1/2 tablespoon milk 1/2 cup ghee 1 1/4 teaspoon cumin seeds 1 teaspoon peppercorns 4 red chilli 1 1/4 tablespoon coriander powder 2 pinch saffron 1 tablespoon red chilli powder 1 1/2 tablespoon fennel seeds powder   For Garnishing 2 sprigs coriander leaves   Method:   Step 1 Saute the whole spices in ghee and prepare saffron milk   To prepare this delicacy, first, prepare the saffron milk by soaking saffron in milk. Next, put a pressure cooker and heat ghee in it. When the ghee is hot enough, add the whole spices and fry for a few seconds.     Step 2 Cook mutton with the whole spices   Then, add whole red chillies, cumin seeds and asafoetida in the pressure cooker and fry for a few seconds. Afterwards, add the mutton pieces in it and stir well. Cover with th

  ·  Amritsari   machhi   Ingredients 1 Basa fillet (fish) 1 lemon 1 Tbsp red chilli powder 1 Tbsp hing 1 Tbsp ajwain 1 Tbsp ginger & garlic paste 1 Tbsp besan 2 Tbsp Corn flour, 1 Tbsp turmeric powder 1 Tbsp chaat masala, Salt Pepper powder   How to Make Fried Fish Amritsari 1. Marinate the fish pieces with lemon juice, salt, red chilli powder, hing, ajwain, ginger-garlic paste, besan,Corn flour, & turmeric powder. Now, deep fry the fish. 2. Sprinkle some chaat masala & serve. The Amritsari Macchi is best enjoyed with mint and coriander chutney.

  ·  Baked potatoes   Ingredients   1 medium baking potato 1 teaspoon olive oil ½ teaspoon salt 2 teaspoons butter 1 pinch freshly ground black pepper ¼ cup shredded Cheddar cheese   Method: Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt. Step 2 Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.  

  ·  Roast lam b  with rosemerry jus   Ingredients 1/3 cup loosely packed fresh rosemary leaves, about 3 (6-inch) sprigs, plus 4 fresh rosemary sprigs outside of lamb 1/2 cup peeled and loosely packed chopped garlic 1/2 cup balsamic vinegar 1/2 cup soy sauce 2 tablespoons freshly cracked black pepper, plus for seasoning 3 limes, zested and juiced, about 1/2 cup juice 1 (4 pound) boneless lamb leg 1 cup chicken stock 2 tablespoons unsalted butter 1/4 cup white wine Method: In a food processor or blender, add the rosemary, garlic, balsamic . Pulse several times to combine, then add the black pepper and the lime juice. Pulse, then stir in the lime zest. Trim the fat and sinew from the lamb leg. Put it in a resealable gallon plastic bag and pour in the in the marinade. Refrigerate for 12 to 24 hours. Strain and reserve the marinade. Preheat the oven or indirect grill to 325 degrees F. With kitchen twine, tie the leg into an evenly shaped roast along with the rosemary. Put the lamb into a r

  ·  Puree of carrot soup   INGREDIENTS 1  tablespoon unsalted butter 1   tablespoon extra virgin olive oil 1   large onion, chopped 2   pounds sweet carrots, peeled and thinly sliced   Salt to taste ¼   teaspoon sugar 2   quarts water, chicken stock, or vegetable stoc k   Freshly ground pepper to taste 2   tablespoons chopped fresh herbs, such as chervil, mint, chives, or parsley, for garnish 1   cup toasted croutons for garnish (optional) Cream for garnish     Method:   Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add  water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant. Blend the soup either with a hand blender, in

  Grilled fish in mustard sauce with steamed vegetables   Ingredients 1 teaspoon olive  oil 1/2 red onion, sliced 1 medium yellow squash, sliced 1 medium zucchini, sliced 1 00 gm mushroom sliced 1 cup chicken stock   S alt and freshly ground black pepper 4 pieces basa fish 4 sprigs fresh thyme 1 tablespoon chopped garlic 2 tablespoon  mustard  paste Method: In a high-sided skillet over medium heat, add the Olive  oil. When it is hot toss in half the onion and cook until softened, about 5 minutes. Add the remaining squash and zucchini, mushrooms, and broth and season with salt and pepper. Place the fish on the vegetables and top each piece with a sprig of thyme. Season the fish with salt and pepper, cover, and steam until the fish is cooked through, about 10 minutes. Remove the fish to a plate and cover to keep warm. Remove the vegetables with a slotted spoon to a bowl and cover to keep warm. Turn the heat to high and let the broth bubble, add the garlic and mustard and let cook until t

  ·  Chicken and pecan salad   Ingredients 6 cups water or  vegetable broth 3 large celery stalks, divided 1 onion, peeled and cut into 4 pieces 1/8 teaspoon pepper, plus additional to taste 500 gms boneless, skinless chicken breast 3/4 cup toasted pecans pieces 3/4 cup red grapes, cut in half 1 tablespoon chopped fresh dill (optional) 1/3 cup light or regular mayonnaise 1 tablespoon Dijon mustard 1/4 teaspoon salt, or to taste Lettuce for plating   Method: Add water or broth to a medium pot. Cut 2 celery stalks into 4 pieces and add to pot along with onion pieces and fresh pepper, to taste. Add the chicken breasts and bring water or broth to a boil. Turn heat down and simmer for about 20 minutes or until chicken is cooked and no longer pink inside. Once cooked, remove chicken to a plate and chill in the refrigerator while making the rest of the salad. Chop the remaining two stalks of celery into small pieces and add to a large bowl. Add the pecans, grapes and dill. Add the mayonnaise

  ·  Clear fish soup INGREDIENTS F ish - 500gms onions  - 1 no carrots  - 4 oil - 1/2 cup celery  - 2 bunches bay leaf - 1 black pepper             Garlic Leeks 1 no P arsley  stalk 2 no Salt Pepper Water as required.   Method:   Pour cold water over the well-cleaned fish, salt it and boil on medium heat until semi-cooked. Take the pieces of fish out, strain the broth and bring to a boil. To the boiling  broth , subsequently add the finely chopped onions, carrots, bunches of  celery  and Garlic. Then add the pieces of fish and boil another 7-8 min. Serve the soup hot, you can also add a little  lemon  juice.  

  ·  Greek salad Ingredients Dressing ·  ¼ cup  extra-virgin olive oil ·  3 tablespoons red wine vinegar ·  1 garlic clove, minced ·  ½ teaspoon dried oregano, more for sprinkling ·  ¼ teaspoon Dijon mustard ·  ¼ teaspoon sea salt ·  Freshly ground black pepper ·  For the salad   ·  1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick ·  1 green bell pepper, chopped into 1-inch pieces ·  2 cups halved cherry tomatoes ·   feta cheese ·  ⅓ cup thinly sliced red onion ·  ⅓ cup pitted Kalamata olives ·  ⅓ cup fresh mint leaves   Method :   Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.   On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.