The preparation of Masala Veg Rice is detailed step by step in Chef Deena Kitchen. Vegetables are partially cooked before being added to the prepared masala. Layers of rice and masala are then spread and placed in the Dum. When blended and served, the flavor is enthralling and leaves you astonished.
Kadai Mushroom is a satisfying Indian dish in which mushrooms and bell peppers are cooked in a spicy onion tomato curry. In Chef Deena Kitchen, the preparation of Kadai Mushroom Masala is outlined with images.
Chef Deena's Kitchen provides a detailed recipe for Chettinad Chicken Gravy, which involves creating a paste from Indian spices and combining it with a masala made from onions and tomatoes.
The authentic Pallipalayam Chicken recipe is illustrated step by step in Chef Deena Kitchen. The ingredients used in this recipe are those which are readily available in our kitchen which includes, Green Chili, Shallots, Chicken, Red Chili, Garlic, and chopped Coconut. The procedure remains simple and doesn’t involve too much of masalas in it.
Munthiri Kothu is a common sweet that is loved by many. This snack offers several health benefits because of the added ingredients. Chef Deena Kitchen offers detailed instructions for cooking Munthiri Kothu.
In Chef Deena Kitchen, the procedure of preparing Meen Moilee is shared in detail, stepwise. The consistency and incorporation of coconut milk is clearly elaborated so that the coconut milk added doesn’t get curdled while cooking.
Hyderabadi biryani is typically served with dahi chutney and the well-known Indian curry prepared using Chili known as Mirchi ka salan, from Hyderabad, Telangana, India. The ingredients of the dish include Bay leaf, thick Tamarind juice, dried Coconut, Cumin seeds, Ginger and Garlic paste, Peanuts, and Green Chili peppers.
In Chef Deena Kitchen, the Kadhi Pakora is demonstrated in a typical North Indian style. A distinct curd mixture is prepared, to which the fried Pakoras are added and mixed. The same is served after 30 minutes so that one can experience the delicacy of this dish.
In Chef Deena's Kitchen, paneer makhani is made by boiling Onions, Tomatoes, Ginger, Garlic grounding them together. The ground mixture is then simmered with cream and butter to create a creamy sauce.
Chef Deena creates a special Kesari using sago/javarisi.After being soaked, the sago is cooked with a tiny quantity of ghee. The same is boiled for three minutes, drained, and then added to the tempering mixture. Saffron is soaked and used to give food a deep color and flavor.
