Marchand De Vin Sauce

Posted on May 28 2013 by laxmidhaul
Steaks:Marchand De Vin Sauce Serves: 5-6 People Time Required: 15 Minutes INGREDIENTS 1. 4 tbs butter; 2. 6 scallions, minced (or onions); 3. ½ cup red wine; 4. 1 cup (or can) brown gravy; 5. 1 tbs lemon juice. METHOD Continue reading →
Posted in Cookbook | Marchand De Vin Sauce | Sauce

Steak Creole

Posted on May 23 2013 by laxmidhaul
Steaks:Steak Creole Serves: 4-5 People Time Required: 40 Minutes INGREDIENTS 1. ¾ kg. good quality steak; 2. 4 tbs butter; 3. several celery sticks; 4. 2 onions - skinned and sliced; 5. ½ kg. Skinned; 6. chopped tomatoes mixed with Continue reading →
Posted in Cookbook | Steak Creole

Shahi Murgh Badami

Posted on May 15 2013 by laxmidhaul
Mughlai Cuisine: Shahi Murgh Badami Serves: 6-8 People Time Required: 60 Minutes INGREDIENTS 1. 5 tbs vegetable oil; 2. 1 kg. chicken, skin and cut into 8 3. ¼ kg finely chopped onion; 4. 100 gms blanched almonds in slivers; Continue reading →
Posted in Cookbook | Shahi Murgh Badami

Nawabi Mutton Pulao – Mughlai Cuisine

Posted on May 8 2013 by laxmidhaul
Mughlai Cuisine: Nawabi Mutton Pulao Serves: 5-6 People Time Required: 35 Minutes (Marination Time of 1 Hour) INGREDIENTS 1. 500 gm Mutton, cut into small pieces; 2. 2 onions roughly chopped, 1 tsp. Salt 3. 1 ½ pints water 4. Continue reading →
Posted in Cookbook | Nawabi Mutton Pulao mughlai cuisine biryani

Mughlai Cuisine: Mughlai Zaafrani Murgh

Posted on May 1 2013 by laxmidhaul
Mughlai Cuisine: Mughlai Zaafrani Murg (Mughlai Saffron Chicken) Serves: 5-6 People Time Required: 35 Minutes (Marination Time of 1 Hour) INGREDIENTS 1. 750 gms chickens, cleaned, washed and cut into pieces 2. 1 teaspoon salt, to taste;2-3 bay leaves 3. Continue reading →
Posted in Cookbook | Mughlai Cuisine | Mughlai Zaafrani Murgh