famous indian chefs who makes india pride

famous indian chefs who makes india pride

     Anjum Anand

       Anjum Anand is a British Indian food writer and TV chef of Indian cuisine was born on 15 August 1971 in London, England. She holds a degree in European business administration from the European Business School London

Books published

1) Indian Every Day: Light, Healthy Indian Food

2) Indian Food Made Easy

3) Anjum's New Indian

4) Anjum's Eat Right For Your Body Type

5) I Love Curry

6) Anjum's Indian Vegetarian Feast

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Harpal Singh Sokhi

                                                       Harpal Singh Sokhi is a Indian chef from Kharagpur west bengal. Sokhi completed his diploma in catering from IHM Bhubaneswar and started his career as a trainee cook at The Oberoi in Bhubaneswar. he worked with many restaurants like,Vintage, a Hyderabadi speciality restaurant Centaur Hotel, Juhu, Mumbai, Hotel Tuli International, Nagpur,The Regent Mumbai,The Regent Jakarta, Taj Lands End (Bandra, Mumbai), Blue Cilantro in Andheri, Mumbai.In 2001, Sokhi and others founded Khana Khazana India Pvt Ltd. He led food trials, developed ready-to-eat products for the Khazana brand, and conceptualized a range of South Asian sweets. He has also been involved with the Ching's Secret brand.

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How to make chana dal paratha

How to make chana dal paratha

Ingredients

1. Maida 500 gms
2. Salt & Red chilly powder to taste
3. 200 gms Oil
4. 1/2 tsp Dhaniya powder
5. 250 gms Chana dal
6. 1/2 tsp Garam masala

How to make chana dal paratha

  Add salt and 2 tbsp oil to maida. Add water and make a soft dough. Soak chana dal for
6 hours. Boil it in a pressure cooker with a glass full of water. Wait for 1 whistle. Turn off the gas.
Drain away the water and grind the dal. Heat 2 tbsp oil in a kadahi. Add dal paste and roast
it for 3-4 minutes.Add all the masala powder. When it cools down stuff this paste into maida balls.
The paranthas should be as thin as a papad. Make soft paranthas an hour before serving. Serve chana dal paratha with aloo dum,raita and chutney.

How to make Gujarati khandvi Recipe

How to make Gujarati khandvi Recipe

Ingredients

1/2 cup gms flour (besan)
1 cup thin buttermilk
Salt To Taste
2-3 pinches turmeric powder
1 tbsp Oil
For seasoning:
2 tsp Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves

How to make Gujarati khandvi Recipe

Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate. Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas. When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates. Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.

How to make aamti

How to make aamti

Ingredients

2 cup split Moong Beans (Moong Dal)
21/2 cup Water
1 chopped Tomato (Tamatar)
3-4 sliced Green chilli (Hari mrich)
Few Curry Leaves (Kari Patta)
To taste Salt (Namak)
1 tsp Black Mustard seeds (Rai/Sarson)
A pinch of Asafoetida (Hing)
1 tsp Turmeric Powder (Haldi)
1 tsp Cumin Seed (Jeera)
21/2 cup Water
3 tblsp Vegetable oil (Vanaspati)
Chopped Coriander Leaves (Dhania Patta)

How to make aamti

Bring the daal to boil in the water and simmer until soft and mushy. Heat the oil in a pan and add mustard seeds, as soon as they pop, add the asafoetida,
cumin seeds, turmeric powder, chilies and curry leaves. Saute for a minute and add the cooked dal. Bring to boil and add the tomatoes, salt and coriander leaves. Remove from the heat. Keep it covered. Serve hot.

How to make paya nihari

How to make paya nihari

Paaya Nahari is a typical hyderabadi cuisine. It is a dish made from trotters. A rather
unusual and typical hyderabadi recipe.

Ingredients:

8 nos. Trotters
2 nos. Onions
1 tblsp Coriander seeds
1 tblsp Jeera
4 nos. Brinjals
4 nos. Dagad phool
2 pieces Cinnamon
6 nos. Cloves
6 nos. Black pepper
4 nos. Cardamoms (green)
As per taste Salt

How to make paya nihari

           Clean and cut the paaya into three pieces. Tie the coriander seeds, cumin seeds, bay leaves, dagad phool, cinnamon, cloves, pepper and cardamoms in a small muslin cloth and secure the ends to form a small pouch. Add enough water to the paaya and place over heat. Add the chopped onions and the spice pouch along with salt as per taste. Cook the gravy on slow fire, preferably over charcoal for 4 to 5 hours. Remove the spice cloth and serve. Nahari is served in the morning. Narhari cooked overnight on a slow fire and served for breakfast is delicious. Serve hot with bread or rice.