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Macaroni and Cheese are known as Mac n Cheese is a dish of English origin, consisting of cooked macaroni pasta and a cheese sauce. Macaroni tossed in a cream and cheese sauce with chicken ham, chicken sausages, chicken n cheese sausages and kebabs is a delightful recipe. Toss and serve this mac n cheese immediately as it doesn’t taste very well when it is re-heated.

Mac and Cheese – Ingredients
  1. Elbow Macaroni – 350 Grams
  2. Butter – 4 Tablespoons
  3. Refined Flour(Maida) – 4 Tablespoons
  4. Milk – 3 Cups
  5. Britania’s Cheese Cube – 200 Grams
  6. Chicken (Ham , Sausage, Cheese Sausage & Seekh Kebabs)- 400 Grams
  7. Salt to taste
  8. Chopped Garlic- 1 Piece
  9. Cream – 250 ml
  10. Red Bell Pepper & Orange Carrot – As per requirement
  11. Oregano – For Garnishing
  • Chicken – Ham, both variants of sausages and seekh kebabs
  • Orange Carrot
  • Britania’s Cheese Cube
  • Cream
  • Red Bell Pepper
  • Elbow Macaroni
  • Refined Flour (Maida)
How to prepare Mac and Cheese recipe?
  1. Heat butter in a non-stick pan. Add chopped garlic cloves, maida and sauté on low heat for 40 seconds.
  2. Later, Add milk slowly, whisk and cook till the mixture thickens, whisking continuously (Don’t let the lumps occur). Sprinkle some salt, cream and mix well.
  3. Add the elbow macaroni (before adding boil it), mix and cook for 2 minutes. Switch off heat, add chicken ham, chicken sausage, chicken n cheese sausage, veggies along with the cheese cubes and toss lightly till the cheese melts.
  4. Garnish with oregano and chilli flakes ( if needed).

Check out our other recipes – here

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Gosht Gulfam is boneless mutton with brown gravy and garnished with stuffed morels. This is a unique creation by Corporate Executive Chef Sunil Soni.

Gosht Gulfam Ingredients
  1. Mutton (Boneless) – 1 Kg
  2. Paneer (Grated)- 100 Grams
  3. Onion Paste – 100 Grams
  4. Tomatoes(Diced) – 100 Grams
  5. Salt for seasoning – 20 Grams
  6. Red Chili Powder- 12 Grams
  7. Refined Oil – 80 ml
  8. Ginger Paste – 40 Grams
  9. Garlic Paste – 40 Grams
  10. Fresh Coriander- 15 Grams
  11. Green Chili – 10 Grams
  12. Pista – 50 Grams
  13. Almond – 25 Grams
  14. Morels – 20 Grams
  15. Mace Powder – 3 Grams
  16. Pepper Powder- 10 Grams
  17. Cinnamon Powder – 10 Grams
How to make Gosht Gulfam

Method

De-bone the leg or shoulder, spread and flatter completely like a sheet leaving the back bone.

Stuffing

  1. In a bowl mix grated cheese, almonds, pistachio, morels, seasoning with salt, pepper, half hot red chillies, garam masala, ginger garlic paste and 30 ml of cream.
  2. Mix to a paste seasoned to taste, with a knife spread the stuffing mixture on the lamb leg evenly and roll it like swiss roll using kitchen thread and make a knot.
  3. Place the lamb leg on a breached roasting tray, sprinkle over with salt, little garam masala, little chilli powder, little oil crushed bay leaf, crushed cardamom cinnamon powder.
  4. Add 300-400 ml of water on the chicken stalk and cook in pre-heated oven for 45 minutes to 60 minutes.
  5. Baste it for every 15- 20 minutes after that remove it when completely cooked.
  6. Strained the entire gravy from the roasting and reduce on slow heat till you get 120 ml semi thick rich sauce.
  7. Next, Heat oil and add onions, remaining ginger garlic paste, diced tomatoes, garam masala and mace powder and seasoned to taste.
  8. Next, add the sauce and cook 2-3 minutes, keep it hot and remove the thread and pour the entire hot sauce and serve immediately.
About Corporate Executive Chef Sunil Soni
  • Chef Sunil Soni was born and brought up in New Delhi, and did his initial culinary training at Taj Hotel. Always keen on travelling and exploring different cuisines he went to Singapore early in his career and learned oriental cuisine.
  • He started his own venture “Starwood Hotel in Kuwait and it became a popular place for both locals as well as Indians to eat.
  • Chef Soni has always been intrigued by the royal cuisine of Awadh and revived it in USA.
  • In the USA his biryani techniques were featured in a short film produced in collaboration with Boston University, MA.
  • He was featured in a famous TV show ‘Phantom Gourmet’ in Boston USA. His restaurants were consistently Zagat rated for consequent years and featured in as ‘Best of Boston’ frequently.

Some of his unique creations …

Check out his other recipes too . Click here

The post Gosht Gulfam Recipe By Chef Sunil Soni appeared first on Gastronomically Yours.

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Cordon Bleu is a Swiss dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried.

Chicken Cordeon Bleu – Ingredients
  1. Chicken Breast (skinless and boneless) – 300 Grams
  2. Five Cheese Slices
  3. Five Chicken Ham (Thin Slices) –
  4. Maida – 1 Cup
  5. Egg – 2 Beaten Egg
  6. Bread Crumbs – 1 Cup
  7. A greased baking dish
  8. Butter – 5 Tbsp
  9. Chicken Stock- 1 Cup
  10. Cream – 1 Cup
  11. Garlic Paste – 1 Tsp
  12. Salt – As per your requirement
  13. Black Pepper Powder – Half Tsp
  14. Dried Oregano – Half Tsp
  15. Fresh Oregano – 2 Tbsp
How to make Chicken Cordeon Bleu
  1. Slit the chicken breasts, lenghtwise and pound to 1/8 inch thickness and sprinkle salt and pepper on both sides.
  2. Keeping the smooth side down, place the a slice of ham over each chicken breast and then a slice of cheese.
  3. Next, Roll up each breast using toothpicks to secure if necessary.
  4. Dredge each in flour, shake off excess, then roll again in egg and finally in bread-crumbs.
  5. Place seam side down in the baking dish. Place one tbsp of butter on each piece of chicken.
  6. Bake at 300 degrees for 30 minutes or till the juices run clear.
  7. Side by side, in a saucepan, combine chicken stock and whipping cream.
  8. Garnish with salt, pepper, garlic and oregano.
  9. Simmer on low and keep stirring till it becomes thick.
  10. Pour it over the chicken and serve hot.

Check out our other recipes here

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Aam Panna is a refreshing summer drink made of raw mango pulp mixed with cumin, jeera and mint leaves. This is an Indian drink which is not only refreshing but also energizing. It helps you get hydrated in an instant and aids in battling sweltering heat.

Aam panna – Ingredients
  1. Raw Mangoes- 500 Grams
  2. Sugar – 1 Cup
  3. Salt – To Taste
  4. Black Rock Salt(Kala Namak) – 1 Tsp
  5. Roasted & Powdered Cumin Seeds – 1 Tbsp
  6. Finely chopped mint leaves – As per your requirements
  7. Water – 2 Litre
How to prepare Aam Panna Drink
  1. Peel the raw mangoes and roughly cut the mangoes. Place them along with the seed in a deep pan.
  2. Add water along with sugar, salt, black salt, roasted cumin powder and bring to a boil.
  3. Cover & let it simmer for 30minutes.
  4. Then, Remove it from fire and leave it to cool completely.
  5. Now scrape and pulp from the mango seed and add it back to the thick syrup.
  6. Next, Pour the syrup into a mixer along with mint leaves and it is now ready to be store in a refrigerator for 2 weeks.
  7. To prepare the drink, place few ice cubes in a glass and pour 4-6tbsp of the thick syrup on the ice and top up with water. Serve chilled.

Check out other recipes here

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The traditional way to make tandoori murg is by marinating the meat with spices and yoghurt and then cooking it in a tandoor. It is one of the healthiest ways of eating chicken as it is not served with rich sauce.

Tandoori Murg – Ingredients
  1. Chicken- 800 Gram Skinless and Boneless thighs
  2. Lemon Juice – 4 Tbsp
  3. Fresh Root Ginger – 2 Tbsp Peeled and grated
  4. Garlic Cloves – 8-9 (Crushed)
  5. Kashmiri Chilli Powder – Half Tsp
  6. Salt to seasoning
  7. Natural Yoghurt – 400 ml (Whisked)
  8. Garam Masala – 1 tbsp
  9. Olive Oil – 2 Tbsp
  10. Fenugreek (Kastoori Methi)- As per requirement
  11. Melted Butter – 1 Tbsp
  12. Chopped Onions (RIngs) – 2 Nos.
  13. Lemon (Cut into wedges) – 2 Nos.
How to make Tandoori Murg
  1. Using a sharp knife, make three incisions in the chicken pieces.
  2. In a large bowl mix the lemon juice, 1 tbsp of the ginger, half crushed garlic and the Kashmiri chilli powder.
  3. Then add the chicken pieces and coat with the spice mixture. Cover and place in refrigerator for twenty-five minutes.
  4. Mix yoghurt, remaining ginger, remaining crushed garlic clove, the garam masala, olive oil and fenugreek.
  5. Take out the chicken from the refrigerator and add the yoghurt marinade. Coat the chicken well and cover the bowl and again return it to the refrigerator for fifteen minutes.
  6. Preheat the oven to 200-degree Celsius. Place the chicken pieces in a roasting tin with the marinade and cover with foil. Place in the oven for 20 minutes.
  7. Paste with melted butter and cook for further 20-25 minutes, until the juices run clear when a skewer is inserted into the chicken.
  8. Serve hot with red onion rings and lemon wedges and mint raita.

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Nagaland’s Kitchen an eccentric little eatery tucked away in a nondescript market in Green Park, which as the name suggests, serves up cuisines from Nagaland, One of the Northeastern states of India.

Delhi has witnessed the mushrooming of several quality Northeastern restaurants across the city, as has been covered in this blog. What makes this place unique is that it offers a wide collection of dishes from Nagaland.

Another attraction of Nagaland’s Kitchen is the ambience along with the dim lights, cane furniture, rustic and tribal artefacts immediately gives you the North-East feels.

  • Recognition
  • Near the Entrance
A bit about Nagaland

The Nagas inhabit the northeastern Indian states of Nagaland, parts of Arunachal Pradesh, Manipur and Myanmar. However, the collective term “Naga” belies the variety that it encompasses. There are sixteen major tribes in Nagaland. The tribes that live in close geographic proximity have different- languages, food culture, clothing style.

However, In the context of cuisine, the Naga’s prefer dishes with hot, intense, sour and earthy flavours and staple such as rice, chillies, bamboo shoot, fresh river fish.

While preparing delicious and mouthwatering dishes the Naga’s use different – exotic herbs, spices and style of cooking. A few unique features of Naga cuisine are all dishes are healthy i.e. stewed, steamed or roasted.

Now about the food@Nagaland’s Kitchen…

The restaurant has two types of menu i.e Authentic Naga Cuisine and the other is Thai cuisine. From the Naga Cuisine menu, we ordered Smoked Pork with the Dry Bamboo Shoot (Rs.430) and in addition, we tried n tasted the California Rolls(Rs.530) from the Thai Cusine. The Smoked pork with dry bamboo shoot was soft, with minimal fat or rather no offending fat, as is common with pork dishes. As the name says smoked, the dish had a strong smoky fragrance. The next one we had California Rolls. California Rolls is a type of sushi rolls. They are rolled inside-out and containing cucumber, crab meat. avocado and served with Wasabi dip.

  • California Rolls
  • Smoked Pork with the Dry Bamboo Shoot


 

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Chicken Rezala originated in Bengal and is an influence from Mughlai Cuisine. Chicken Rezala has a very unique flavour for which it is so distinctive from other Mughlai dishes. This recipe goes well with steamed rice, pula or any other sort of Indian Bread.

Chicken Rezala – Ingredients
  1. Chicken (Curry Cut) – 2 Kg
  2. Curd (Blended Curd) – 300 Grams
  3. Onion (Spring Onion Shape) – 50 Grams
  4. Ginger Paste – 20 Grams
  5. Onion Paste – 40 Grams
  6. Garlic Paste – 20 20 Grams
  7. Cashew & Poppy seed paste -As per your requirement
  8. Dried Red Chilies- 7-8 Nos.
  9. Saffron Infused Milk – 20 Ml
  10. Bay leaves – 5 Nos.
  11. Mace Spice(Javitri) – As per your requirement
  12. Cloves
  13. Small Size Cardamom (Elaichi)
  14. Cinnamon Sticks
  15. Peppercorns
How to make this delicious Chicken Rezala
  • First, marinate the chicken using the ginger paste, garlic paste, chopped chillies, onion paste, two tablespoons vegetable oil and salt to taste. Mix all these ingredients in the chicken and marinate for at least 1 hour.
  • Next, heat two tablespoons ghee (clarified butter) in the cooking pan and once hot, add the bay leaves, cloves, elaichi, dried red chillies, cinnamon sticks, javitri, peppercorns and temper for a minute. After this, add the chicken, cover the lid and let it cook on medium-high heat for ten minutes stirring occasionally in between.
  • Next, add the yoghurt along with two tablespoons sugar, salt to taste and the cashew & poppy seed paste. Cover the lid and let it simmer on low heat for approximately 30 mins or till the ghee surfaces and separates from the gravy. Towards the last ten mins add the onion rings and cover again.
  • Finally, add the saffron-infused milk and stir for a minute before taking the vessel off the flame. If you wish it to be of a more dry and thick consistency, continue heating without the covering lid, on the flame for longer till you get your desired consistency level.
  • Serve with steamed rice, pulao , or Indian bread such as roti or naan.

Check out our other chicken recipes – click here

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Kadhai Paneer is an Indian vegetarian dish made with cottage cheese cooked with tomatoes, onions, bell pepper and blend of Indian spices.

Kadhai Paneer – Ingredients
  1. Paneer – 600 gm Refined Oil – 40 gm
  2. Capsicum – 30 gm
  3. Whole Red chillies – 15 gm
  4. Coriander Seeds – 10 gm
  5. Chopped Onion – 40 gm
  6. Ginger – 15 gm
  7. Tomato Puree – 150 gm
  8. Fenugreek Powder – 05 Grams
  9. Salt for seasoning
  10. Coriander Powder – 10 Grams
  11. Crushed Black Pepper
  12. Chop Tomato Masala
How to Make Kadhai Paneer?

Preparation

  1. The Paneer: Cut into finger size
  2. The Vegetables: Remove stems, wash, cut capsicum into two halves. Scrape, wash and chop of the ginger, cut the rest into julines for garnish. Clean, wash and chop coriander.
  3. The Whole Spices: Crush the red chillies and coriander

Cooking

  1. Heat oil in a kadhai, saute onion and capsicum over medium heat for two minutes.
  2. Add the pounded spices and chopped ginger, stir for 1 minute.
  3. Then add tomato puree, bring to a boil until the fat leaves the masala.
  4. Sprinkle fenugreek and garam masala, ground coriander, black pepper and stir.
  5. Garnish with fresh coriander leaves and serve hot.
About Corporate Executive Chef Sunil Soni
  • Chef Sunil Soni was born and brought up in New Delhi, and did his initial culinary training at Taj Hotel. Always keen on travelling and exploring different cuisines he went to Singapore early in his career and learned oriental cuisine.
  • He started his own venture “Bukhara” restaurant in Kuwait which became a popular place for both locals as well as Indians to eat.
  • Chef Soni has always been intrigued by the royal cuisine of Awadh and revived it in USA.
  • In the USA his biryani techniques were featured in a short film produced in collaboration with Boston University, MA.
  • He was featured in a famous TV show ‘Phantom Gourmet’ in Boston USA. His restaurants were consistently Zagat rated for consequent years and featured in as ‘Best of Boston’ frequently.

Some of his delicious recipes …..

The post Kadhai Paneer By Chef Sunil Soni appeared first on Gastronomically Yours.

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Handi Kofta is a North Indian delicacy. One can prepare for a dinner party, special occasions or a usual family lunch, this quick and easy recipe can be cooked within an hour and stands for a sure shot delicious meal. 

Handi Kofta – Ingredients
  1. Potatoes -500gm
  2. Spinach – 75gm
  3. Coriander -20gm
  4. Ginger -05 gm
  5. Carrot -50gm
  6. French Beans -50gm
  7. Green Peas – 50gm
  8. Mushrooms -50gm
  9. Cornflour – 20gm
  10. Cumin Seeds -05 gm
  11. Salt – to taste
How to make handi kofta recipe?
  1. Boil potatoes and peel. Mash and keep aside. Chop spinach, carrot, french beans and mushrooms. Make a paste of the ginger and garlic.
  2. Heat oil in a heavy bottomed pan and add cumin seeds.
  3. Next, add ginger garlic paste and chopped vegetables and cook till tender.
  4. Make small balls of the mashed potatoes after mixing with cornflour. Stuff the vegetable mixture in the mashed the potatoes and fry in hot oil. Halve and keep aside.
  5. Heat oil and fry the cumin seeds. When the seeds splutter, add onions and fry till it turns golden brown.
  6. Add the ginger garlic paste, the masalas, the tomatoes, yoghurt, salt and water and cook till the gravy has a smooth texture and the oil floats on the top.
  7. Add the koftas and simmer for a few minutes till the gravy gets absorbed.
  8. Garnish with chopped green coriander & serve hot.
  • Chef Sunil Soni was born and brought up in New Delhi, and did his initial culinary training at Taj Hotel.
  • Chef Soni has written in numerous magazines and newspapers both in India the including India, Kuwait, Kenya, Seychelles and USA. He is a prolific writer and comes up with relevant articles, ahead of times about food.
  • Click here to know more about Corporate Executive Chef Sunil Soni.

The post Handi Kofta Recipe By Chef Sunil Soni appeared first on Gastronomically Yours.

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In Italy, a pizza is an extension of bread. Pizza in some form has always been present throughout most of Italian history, and every region has its favourite recipe. Whole wheat pizza topped with sauteed leeks and four cheese flavour is a classic recipe. One can use any types of cheese.An array of flavoured cheese is available at gourmet stores such as paprika cheese, pepper cheese, garlic cheese and many more. These flavoured cheese can also be made at home by mixing the desired flavouring ingredients like pepper, garlic etc. with mozzarella cheese. Flavoured cheese spreads can also be used.

Preparation Time – 15 Minutes , Cooking Time- 35 to 45 Minutes

Four Cheese Pizza- Ingredients

Basic Ingredients

  1. Wholewheat pizza – 1 Base
  2. Pizza Sauce – Use according to your requirements
  3. Butter or Oil – For Greasing

For the Topping

  1. Chopped leeks or spring onions – 2 Cups
  2. Crushed cloves garlic – 3
  3. a pinch of jaiphal (nutmeg)
  4. Butter or Oil – 1Tbsp
  5. Salt – To Taste

For Baking

  • Grated Pepper Cheese – 1/4 Cup
  • Crushed Garlic Cheese – 1/4 Cup
  • Grated Paprika Cheese – 1/4 Cup
  • Grated Mozzarella Cheese – 1/4 Cup
How to bake four cheese pizza?
  1. Heat the butter in a pan.
  2. Add the leeks or spring onions, garlic, jaiphal and salt & stir fry for 4 to 5 minutes and keep aside.
  3. Put the pizza base on an oiled baking tray.
  4. Spread half the pizza sauce and half the topping on it.
  5. Divide each of the cheeses into two equal portions and place them on the pizza.
  6. Bake in a pre-heated oven at 200-degree Celsius for 20 to 22 minutes until the base is browned.
  7. Serve hot with garlic bread and cheesy dip.

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