4 ea Steaks, filet, 1-inch
thick Pepper, white, cracked 1 ea Lemon grass, stalk,
:
chopped OR 1 bn Lemon thyme OR
2 ea Peel, lemon, chopped
1 ea Ginger, 1-inch piece
thinly sliced 20 ea Peppercorns, black,
:
crushed CURRY BUTTER:
1/4 lb Butter, unsalted
2 ea Ginger, thin slices,
chopped 1 lg Shallot, chopped
1 sm Garlic, clove, chopped
1 sm Chili, green, seeded and
:
chopped 1 tb Garam Masala (see any
Indian cookbook) 1 tb Curry, powder (If Garam
:
Masala is not available, use 2 tb of :
Curry powder) 1 tb Juice, lemon
1 pn Turmeric, ground
Salt (to taste) Pepper (to taste) GARNISHES:
Onions, pickled Cucumbers in yogurt and -- creme fraiche Mint chutney Papaya, sliced Banana, sliced Other garnishes of choice Steaks: ======= Remove the steaks from your refrigerator at least 1 hour before cooking. (Steaks should be at room temperature before you cook them.) Press a generous amount of white pepper into the surfaces of the steaks. Cover. To prepare the steamer, place the lemon grass and water in the bottom of the steamer with ginger and peppercorns. Boil 1-2 minutes to release the oils and flavors of the aromatics. When ready to cook the meat, salt the steaks and steam them over vigorously boiling liquid for 3 minutes ONLY. Curry Butter: ============= Blend all of the ingredients in a food processor until smooth. Accompaniments and Garnishes: ============================= For the pickled onions, use sweet onions if possible. Peel and trim top and bottom. Slice thinly, place in a stainless bowl, salt heavily, and toss. Leave for 1 hour and drain thoroughly. Bring 1 cup of vinegar to a boil and pour it over the drained onions. Reserve. For the cucumbers in yogurt and creme fraiche, slice 2 small cucumbers thinly, salt, and allow to set for one hour. Drain thoroughly, pressing gently to expel water. Mix 1.4 cup plain yogurt and 1./2 cup creme fraiche. Add a dash of chili powder and mix with the cucumbers. Chill. For the mint chutney, see any Indian cookbook. Other garnish should balance Western color and freshness with the Indian flavors. Possibilities include blanched carrots, green beans, zucchini, and okra. To Assemble: ============ To serve, arrange accompaniments around the outside of a heated plate, place a filet in the center, and top with a dab of curry butter. Serve immediately. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay
How To make Bombay Madness's Videos
Mumbai Tuk Tuk Madness!
Crazy tuk tuk ride on the way to the Andheri railway station in Mumbai, India.
© Filip Franczyk 2013
Natural Yogurt Recipes - Bombay Potatoes
Veg Curry #3 – with Chef Paul Collins our Yeo Valley Food Ambassador
For more recipes check the Yeo Valley Youtube channel or go to yeovalley.co.uk
Bombay Potatoes
Ingredients:
1kg peeled chopped potatoes
2 onions chopped
200g spinach
150g salted butter
30g spice mix
Coriander seeds
Mustard seeds
3 tbsp natural yogurt
Method:
1. Cook the potatoes in salted water until ¾ of the way cooked through.
2. Add the butter to the pan and cook the onions for 5 minutes until soft and add the seeds and spice mix.
3. Add the cooked potatoes to the pan and season with salt and pepper. Allow the potatoes to soak up the butter and the spices over a low heat.
4. Add the spinach and allow to wilt down.
5. Add the natural yogurt and mix.
Tortilla press madness series part 1: plantain tortilla, Haitian griot and pikliz tacos ????
Mushroom Masala Recipe | Restaurant Style Recipe | रेस्टोरेंट जैसा मशरूम मसाला | Chef Sanjyot Keer
Full written recipe for Mushroom Masala
Prep time: 15 minutes
Cooking time: 25-30 minutes
Serves: 4-5 people
Ingredients:
OIL | तेल 1 TBSP
GHEE | घी 1 TBSP
CUMIN SEEDS | जीरा ½ TSP
GREEN CARDAMOM | 2-3 NOS.
CINNAMON | दालचीनी ½ INCH
ONION | प्याज़ 4 NOS. (CHOPPED)
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और मिर्च की पेस्ट 2 TBSP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर ½ TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
HOT WATER | गरम पानी AS REQUIRED
TOMATO | टमाटर 3 NOS. (CHOPPED)
SALT | नमक TO TASTE
CURD | दही ½ CUP
CASHEW PASTE | काजू की पेस्ट OF 15-18 NOS.
MUSHROOM | मशरूम 400 GRAMS
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
GARAM MASALA | गरम मसाला A PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Set a kadhai on high heat & once it gets hot add the oil & ghe.
Further add cumin seeds, green cardamom, cinnamon & onions, stir & cook over medium high flame until the onions turn light golden brown.
Once the onions turn light golden brown, add in the ginger garlic & chilli paste, stir well & cook until the onions turn completely golden brown.
Further lower the flame & add in all the powdered spices along with a splash of hot water, stir & cook over medium for a minute or two so that the spices get cooked.
Add tomatoes, salt, stir well then cover & cook until the tomatoes get completely mushy, remove the lid & stir occasionally.
Once the tomatoes are cooked, lower the flame, whisk the curd & add it into the kadhai, stir well then cook over medium to high flame until the oil gets separated, if the gravy gets dry you can add hot water as required & continue to cook it further.
Add the cashew nut paste once the oil gets separated, stir & cook for 2-3 minutes & then add the mushrooms along with salt to taste, stir well then cover & cook the mushrooms for 8-10 minutes over medium to low flame, you can remove the lid and stir occasionally.
Once the mushrooms are cooked, taste the gravy & adjust the seasoning according, then lastly add roasted kasuri methi powder, garam masala & chopped fresh coriander, stir well.
Your delicious mushroom masala is ready, serve it hot with tandoori roti / naan / laccha paratha.
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OREO MILKSHAKE
Ingredients:
12 - Oreo
2 - cups cold milk
1/4 - cup sugar
1 - Cadbury Dairy Milk
Ice (optional)
Whipped cream (optional)
Chocolate syrup (optional)
Oreo crumbs
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