chef sanjeev kumar

chef sanjeev kumar

Chicken Tikka Pizza

• 1 no pizza base  
• 2 pcs of chicken tikka slices
•  ½ Onion Julianne
• ½ cup three peppers red yellow and green         
• ½ cup cheese grated mozzarella               
• for the corner oil - olive blended
• For dust semolina           
• 2 laddle pizza sauce
• For chicken tikka click here
• 2 laddle pizza sauce  

http://chefsanjeevkumar.in/pizza/chicken-tikka-pizza

Method 

1. sprinkle semolina flour on  baking tray .
2. Apply a little oli of pizza corner with help of Brush and place in the tray
3. spread pizza sauce evenly over the pizza base
4. Sprinkle  mozzarella then chicken tikka, onion, and three pepper capsicum     
5. Baked pizza in  preheated  oven about  6 minutes at 350°c
6. Or baked pizza preheated oven about  15 to 18 minute at 200°c

Farfalle with chicken and peas

• 2 cup white sauce
• 1 portion pasta – Farfalle
• ¼ cup peas – green boiled
• 1 no chicken leg
• 1/2 onions chopped
• ½ tsp garlic chopped
• 1 no bay leaves
• Salt to taste
• Pepper -black ground to taste
• 1 tbsp cream
•  for garnish cheese-Parmesan flakes
•  2 tbsp olive oil

Method

• Boil the farfalle  in salted water for 5-7 minutes or until al dente, drain and set aside.
• Heat olive in pan add bay leaves, chopped onions and garlic till translucent.
• Add diced chicken and sauté for a few minutes. Add little water and cover  the pan for minutes till chicken is almost done
• Add white sauce in pan Adjust seasonings. Add green peas now toss pasta in the white sauce.
• Garnish with grated Parmesan cheese and green peas  

Chili Paneer Roll

Ingredient

For Marination

• 250 paneer  (cut in small cube)  
• 1/2 tsp salt
• 2 tsp red chilly sauce
• 2  tsp corn flour
• 1/2 tsp soy sauce
• 1/2 tsp white vinegar
• 1 tsp ginger and garlic paste

 For Pan

• 1 tbsp oil
• 1/8 tsp Ajinomoto
• 2 tsp red chilly sauce
• 1/2 tsp soy sauce
• 1/2 tsp white vinegar
• 1 tsp garlic chopped
• 2 onion (big dice)
• 2 capsicum  (big cubes)
• green chilies Chopped
• Green coriander and green onion for garnish
• Oil for frying

For the chapatis

• 1 cup whole wheat flour
• salt to taste
• water 

Other Ingredient

• Mint sauce
• 2 no onion Julienne
• Lemon Slice
• Salt As Per Taste

Method

1. Marinate the paneer  pieces  with corn floor salt, vinegar, Red chili sauce, soy sauce, ginger and garlic paste keep it aside for 10 to 15 minute.
2. heat oil a kadai /wok and fry the paneer pieces separately for 2 -3 minutes.
3. Take them out on a absorbent pepper
4. Heat oil in pan add garlic chopped Fry till golden and then add  onion dice, capsicum dice and. Cook for 2 -3 minutes.(The vegetables should be crispy).
5. Now add paneer and soy sauce, vinegar, Red chili sauce, Ajinomoto toss well (Little water if required) 

For the chapatis

1. Combine all the ingredients and knead into a soft dough.
2. Roll it out each make it thin chapatti Cook lightly on a tava (griddle) on both sides. Keep aside.

How to arrange

1. spread the chili paneer in the center of each chapatti
2. Then add onion and capsicum  dice on top of paneer and roll up tightly.
3. Cut into two pieces as a desired
4. Served with onion Rings, chili vinegar     

murg musallam

• 400gmChicken
• 50 Gm MuttonKeema
• 1 No BoiledEgg
• 1onion Chopped
• ½ Tsp Garlic Chopped
• ½ Cup Onion Paste
• ½ Cup Tomato Puree
• Few Coriander Seeds.
• 1 No StarAnise.
• 1tsp Tbsp Cumin Seeds.
• 2 No whole Red Chilies.
• 1 No Black Cardamoms.
• 1 No Cloves.
• 1/2 Tsp Whole Black Peppers.
• ½ Coriander Powder
• ½ Red Chili Powder
• 1/2garam Masala
• 3 Tbsp Ghee.OrOil
•  Salt To Taste 

METHOD 

Roast The Coriander Seeds, Star Anise, Cumin Seeds, Dry Red Chilies, Black Cardamoms, Cloves. Whole Black Peppers Grind Together Keep Aside..

Heat Oil In A Pan Add Garlic Chop Saute For Half Minute  Add Onion Sauté  Till Golden  And Onion Paste Then Add Mutton Keema   Fry For Some Time  Than Add Chicken Cook For Another Thirty Seconds  Add All Spices And  Grind Masala With Tomatoes Puree. Cook Oil Leaves The Masala Add 1-1/2 Cup Of Water, Bring To A Boil, Cover And Cook Till The Chicken And Keema Is Fully Done.   

Garnish With Boiled Egg And Coriander     

 http://chefsanjeevkumar.in/murg-musallam

BHUNA GOSHT

Bhuna Gosht

500 Gms Mutton Boneless

3 Onion Finely Chopped

3  Tomato Chopped

2 Tbsp Brown Onion Paste

2 Tbsp Ginger Julienne 

2 Tbsp Garlic Chopped

1 ½ Tsp Kashmiri Red Chilly Powder

1 Tsp Garam Masala Powder

2 Tbsp Coriander Powder

½ Tsp Turmeric Powder

2 Cloves

3 Green Cardamom

5 Sticks Cinnamon

2 Green Chili Chopped

5 Tbsp Oil

Salt To Taste

Chopped Coriander 

Method

Heat Oil In Pan Add Cloves, Cardamom, Cinnamon Mutton In A Non Stick Pan. Fry Till Mutton Turn Into Brown   Add Four Cups Of Water, Cover And Cook Till Meat Is Tender.

Heat Oil In A Fry Pan.  Add Onions, Saute Till Onions Are Golden Brown. Add Ginger Garlic  Stir Continues Add Mutton  Add All Spices And Stir Cook, Add Tomato Chopped Cook Till Oil Separates From The Spices Then Brown Onion Paste Green Chili  .Mix It Well Cook For Few Minute With Little Water  Adjust Seasonings 

Garnish With Coriander and Chopped Chili.