MobiRecipe

How To make Chili Corn Sauce Master Chefs

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1 md Onion, top and bottom cut

off and reserved 1 Pepper, red bell, top and
:

bottom cut off and re-

served 1 Pepper, green bell, top
:

and bottom cut off and

reserved 2 Corn, ears
2 tb Oil, vegetable or more
12 oz Beef, stew meat, (shin,
:

chuck, or round) cut -- into 1-inch cubes 1 tb Garlic, finely chopped
2 1/2 tb Chili, powder
1 pn Pepper, red, ground
1 pn Pepper, black, ground
1/2 c Vermouth, dry OR
1/2 c Wine, white, dry
4 c Stock, veal *
3 c Cream, whipping
* Recipe for VEAL STOCK follows in another recipe file. For Chili-Corn Sauce: ===================== Coarsely chop the reserved trimmings from your onions and peppers; set aside. Cut the whole onion and peppers into a neat fine dice; set aside. With a small paring knife remove the corn kernels from the cob, reserving the cobs, and combine kernels with the diced vegetable mixture. In a large heave saucepan heat 2 tablespoons of oil until very hot but not smoking. Add the meat cubes and stir over high heat, shaking the pan, until the meat is nicely browned (about 7 minutes.) Add the chopped vegetable trimmings to the meat and toss 4 to 5 minutes. Add the garlic to the mixture and toss 2 minutes. Add the chili powder, ground red pepper and black pepper to the mixture and stir for 2 minutes. Add the vermouth and reduce the mixture for 2 minutes. Add the Veal Stock and reserved corncobs and bring the mixture to a boil, stirring. Boil mixture gently, skimming any fat from the surface frequently, until the stock has reduced to a light syrupy consistency (20 minutes or more.) Add the cream and continue to boil gently, skimming, until liquid is reduced and coats the back of a spoon (about 8 minutes or longer.) Remove and discard corncobs. Strain half of the mixture into a clean saucepan, add corn and vegetable mixture to strained liquid, boil for 2 minutes, and set aside. (Combine unstrained half and solids from strained half and reserve as a stew for another meal. Further cooking may be necessary.) Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Larry Forgione, An American Place Restaurant, New York

How To make Chili Corn Sauce Master Chefs's Videos

Cooking A Delicious Sauce To Match A Medium Rare Steak | MasterChef Asia | MasterChef World

The chefs are challenged to create their own sauce that will match a perfect medium rare steak within 15 minutes!
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Crispy Honey Chilli Potato | हनी चिल्ली पोटैटो | Crispy chilli potato starter recipe | Chef Ranveer

HONEY CHILLI POTATO - This is one of the most ordered dishes at any Pan Asian restaurant! I always speak about contrast and getting flavour balance right. Honey Chili Potato is a perfect example of flavour contrast. Here's my recipe for restaurant style Honey chilli Potato. Do try it :)

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Veg Crispy -
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HONEY CHILLI POTATO
Preparation time 10 minutes
Cooking time 20-25 minutes
Serve 2

Ingredients
For Boiling
Water, पानी
Salt to taste, नमक स्वादअनुसार
3 large Frying Potato (peeled, cut into thick batons) पहाड़ी आलू

For Coating
2 tbsp Cornstarch, कॉर्न स्टार्च
Salt to taste, नमक स्वादअनुसार

Other Ingredients
Oil for frying, तेल तलने के लिए

For Tempering
1 ½ tsp Oil, तेल
4-5 Dry kashmiri red chili, सूखी कश्मीरी लाल मिर्च
½ inch Ginger, roughly chopped, अदरक
2 tsp Schezwan sauce, शेज़वान सॉस
1 ½ tbsp Tomato ketchup, टोमेटो केचप
¼ tsp Soy sauce, सोया सॉस
Salt to taste, नमक स्वादअनुसार
Fried Potatoes, तले हुए पहाड़ी आलू
1 ½ tsp Honey, शहद

For Garnish
Toasted Sesame seeds, सफेद तिल
Spring onion, chopped, प्याज़ पत्ता

Process
For Boiling
In a kadai, add water, salt to taste, and potatoes and boil.
Once the potatoes are half done, turn off the flame and strain the potatoes, transfer into a bowl.
Keep it aside for further use.

For Coating
Into the same prepared boiled potato bowl, add cornstarch, salt to taste and coat well.
Keep it aside for further use.

For Frying
In kadai, add oil, once hot, add potatoes and fry.
Once potatoes are half done, transfer into a plate and keep aside.
Keep the kadai on high flame, once oil is heated, add prepared fried potatoes into it and fry until crisp and golden in color.
Transfer it onto a plate and keep it aside for further use.

For Tempering
In a woak, add oil once hot, add ginger and dry red chillies and saute them for 10-12 seconds on high flame.
Once red chillies turn crispy, then add schezwan sauce, tomato ketchup, soy sauce, salt to taste and saute for 10-12 seconds.
Add prepared fried potatoes and toss everything well.
Now, add honey and mix well.
Serve on a serving plate and garnish with toasted sesame seeds, spring onion.
Serve hot.

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Master Chief Chili #shorts

Steve Downes, Voice of Master Chief, reveals his secret recipe for Master Chief chili.

Produced by Austin C. Pruett and Jack Francis McTigue

2008, DePaul University

#shorts

Creamy Garlic Mushroom Sauce | How To Make Recipe

How to make Creamy Garlic Mushroom Sauce with recipe and instructions. Mushroom Sauce is something I've been making for a long time, with every time making it I experiment with new flavours. I have come up with this recipe and believe it is one of the best. This is a must-try recipe. This sauce is perfect over Steak, Chicken, Pies, and Vegetables, this recipe has a lot of versatility.

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Makes - 2 12 Cups
Serves 4-6 people

Ingredients -

2 Tbs - Clarified Unsalted Butter
4 Cloves - Garlic, Thinly Sliced
1 - Shallot, Fine Diced
300g - Swiss Brown Mushrooms, Thinly Sliced
2 Tbs - White Wine (Use a cheap White Wine, I used Chardonnay) Can be substituted for Vegetable Stock or Chicken Stock.
2 Tbs - Curly Parsley, Chopped (Can be substituted for Flat Leaf Parsley)
1 tsp - Thyme, Chopped
400ml - Full Fat Cream (Thickened Cream)

Equipment I use -

Knives and Steels -

Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Steel -

Pots and Pans -

Essteele Per Vita 5 Piece Cookware Set -

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Music in this video

Song: Uplink & Jason Gewalt - Euphoria [NCS Release]
Music provided by NoCopyrightSounds.
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Reasons to Smile

Makhni Sauce Recipe Master Gravy by Head Chef | at Saffron Circle | Indian Restaurant in London

You guys asked for it, so here it is. Makhni Sauce Master Gravy, a recipe very often requested by viewers, but seldom revealed by chefs, but in this video Head Chef Phool Prasad kindly shows us his full recipe making process for making Makhni Sauce Master Gravy.

MAKHNI SAUCE (MASTER GRAVY) RECIPE INGREDIENTS:
* Boiled & peeled Tomatoes
* Fresh Green Chillies
* Fresh Green Coriander
* Fresh Ginger
* Fresh Garlic
* Vegetable Oil
* Deggi Mirch (Mild Chilli Powder)
* Cinnamon Sticks
* Dry Bay Leaves
* Cloves
* Green Cardamom
* Mace
* Black Cardamom
* Salt
* Sugar

As the mixture stars boiling in the pan, it will increase in volume, so be sure to use a large enough cooking pot to prevent it from spilling out.

Please note that the above gravy is a tomato based gravy (which by itself is quite tangy) in the restaurant it's used alongside an Onion Masala (made using Onion & Tomato, Ginger & Garlic, homemade Garam Masala).

After making the Makhni Sauce (which is vegan), Chef Phool Prasad shares his recipe for making Chana Masala using the freshly prepared Makhni Sauce.

CHANA MASALA RECIPE INGREDIENTS:
* Oil
* Carom Seeds
* Garlic
* Boiled Chickpeas
* Makhni Sauce
* Onion Masala (Onion & Tomato, Ginger & Garlic, Homemade Garam Masala)
* Salt
* Mild Chilli Powder (Deggi Mirch)
* Chana Masala
* Green Coriander
* Ginger (cut into Thin Sticks)

When you visit an Indian restaurant, have you ever wondered how the fully cooked dishes arrive so quickly on your table? The secret to the chefs being able to cook & serve so quickly is in the pre-cooked gravies & sauces (also known as British Indian Restaurant (BIR) Gravy) which are prepared in advance. The actual processes for the sauces are quite time-consuming (as you will see in this video), but the efforts are very much worthwhile.

Some recipe books that you may perhaps like:
* Chai, Chaat & Chutney: A Street Food Journey Through India:

* 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day:

* Recipe cookbook from Dishoom Indian restaurant:

* Gujarati Rasoi; A Delicious Journey to the Gujarati Kitchen:

* Gujarati Cuisine Recipe Book:

* Hansa's Indian Vegetarian Cookbook: Recipes from Hansa's Gujarati Restaurant:

* Easy Indian vegetarian recipes from just 10 spices:

* The Complete Gujarati Cookbook:

* Recipe cookbook from Dishoom Indian restaurant:

* Madhur Jaffrey's Ultimate Curry Bible:

* Leon Happy Curries (Happy Leons):

* The Curry Guy: Recreate Over 100 of the Best British Indian Restaurant Recipes at Home:

(Disclosure: The above links on this page are affiliate links to Amazon, meaning that if you decide to make a purchase, at no extra cost to you, I will earn a small commission).

Saffron Circle's various social media pages:
Instagram: @saffroncircleuk
Facebook: @saffroncircleuk
Twitter: ?
YouTube Channels:
&

Chef Phool Prasad tells us that he uses the Vegan gravy in vegan dishes such as Veg Jalfrezi, Bombay Potatoes, Chana Masala, he also uses it in Paneer Butter Masala and also adds Cream, Butter and Honey.

A special thank you to Satish bhai, Head Chef Phool Prasad, Tandoor chef Bhuman Lama, Alina, who welcomed me and graciously allowed me a special glimpse into their kitchen to do the videoing

Saffron Circle Restaurant is located at: 7 New College Parade, Finchley Road, Swiss Cottage, London NW3 5EP

If you have any questions, such as their opening times etc their telephone number is:020 7722 8474

Located in Swiss Cottage, Saffron Circle serves famous and popular dishes vegetarian and non- veg from all over India, including chaats, small plates, curries, and biryanis.

Saffron Circle is the first UK outpost from successful US restaurant group Saffron Valley, who operates five restaurants in Salt Lake City, Utah.

(27/06/21)

Kusina Master: Burger Steak ginawang Chili-Con-Carne

Isang Ininit recipe na naman ang hatid ni Chef Boy this episode. Alamin kung paano niya ito ginawa in just one minute!

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