Chef Deena Kitchen masterfully prepares baby corn masala, a traditional restaurant-style dish that combines several basic ingredients with baby corn.
Chef Deena Kitchen creates a unique mutton fry that remains a delicious accompaniment for rice, pulao, rotis, chapathi, and poori, with distinct powdered spices. The preparation of Mutton Fry is described in detail, with images to aid comprehension.
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 explains the process of preparing chicken shawarma, which involves grilling, marinating, slicing, wrapping the chicken and dressing with mayonnaise and tomato ketchup, and served by rolling on a pita bread.
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.
A step-by-step tutorial with accompanying pictures for easy comprehension is provided in Chef Deena's Kitchen for preparing a unique watermelon juice recipe that combines Watermelon, Ginger and Jaggery syrup.
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's Kitchen uses the Seer Fish in a unique fish fry, combining curry leaves, coriander leaves, and green chilies for a unique green paste, then cooked and sprinkled with cumin-pepper powder.
Bread Upma is an easy recipe that even a novice cook can make with great results. The bread's edges are cut, and it's mashed and mixed with a special tempering that has been made. It tastes exceptionally good when paired with a small amount of coconut chutney or kara chutney.
