Chef Bobby Geetha

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Bobby Geetha

Bobby Geetha
Whole Malai Tandoori chicken Recipe to cook at your home oven. This recipe uses whole chicken marinated in a creamy cheese sauce cooked in an oven over 300c . #tandoorichicken #tandoori #chickentandoori Thank you for subscribing Recipe by @chefbobbygeetha Scroll Down for the Recipe after Links Follow chef bobby geetha on. Instagram : https://www.instagram.com/chefbobbygeetha Books To Buy : https://www.chefbobbygeetha.com/books/ For chef consultancy : https://www.chefbobbygeetha.com/chef-consultancy/ For Master class or Private event : https://www.chefbobbygeetha.com/#master-class Recommended Play list Vegetarian https://youtube.com/playlist?list=PLFA419350598F7188 Vegan https://youtube.com/playlist?list=PLfvUxU4Gp5WtlTpZr3tnlndfJkbhxaX7I Chicken Recipes https://youtube.com/playlist?list=PLfvUxU4Gp5WuTfwB6fO8-Lms_mBMUTI75
Whole Malai Tandoori chicken
YouTube Video VVVVYVhVanU1a0JrTzZWWS1XeG1aQzlRLkVGOFZLVzFXTVM0
Vegan Dal tarka recipe to make at home or for your fine dining indian restaurant . Dal tadka is enhanced with a crispy potato and pickled rhubarb . written Recipe will be available soon #daltadka #vegandal #vegandaltadka Thank you for subscribing Recipe by @chefbobbygeetha Scroll Down for the Recipe after Links Follow chef bobby geetha on. Instagram : https://www.instagram.com/chefbobbygeetha Books To Buy : https://www.chefbobbygeetha.com/books/ For chef consultancy : https://www.chefbobbygeetha.com/chef-consultancy/ For Master class or Private event : https://www.chefbobbygeetha.com/#master-class Recommended Play list Vegetarian https://youtube.com/playlist?list=PLFA419350598F7188 Vegan https://youtube.com/playlist?list=PLfvUxU4Gp5WtlTpZr3tnlndfJkbhxaX7I Chicken Recipes https://youtube.com/playlist?list=PLfvUxU4Gp5WuTfwB6fO8-Lms_mBMUTI75
Vegan dal Tarka Fine dining Indian Recipe
YouTube Video VVVVYVhVanU1a0JrTzZWWS1XeG1aQzlRLmJRdnJ6bmYxVWVN
Book for Bottomless evening or brunch with amazing Food options Thank you for subscribing Recipe by @chefbobbygeetha Scroll Down for the Recipe after Links Follow chef bobby geetha on. Instagram : https://www.instagram.com/chefbobbygeetha Books To Buy : https://www.chefbobbygeetha.com/books/ For chef consultancy : https://www.chefbobbygeetha.com/chef-consultancy/ For Master class or Private event : https://www.chefbobbygeetha.com/#master-class Recommended Play list Vegetarian https://youtube.com/playlist?list=PLFA419350598F7188 Vegan https://youtube.com/playlist?list=PLfvUxU4Gp5WtlTpZr3tnlndfJkbhxaX7I Chicken Recipes https://youtube.com/playlist?list=PLfvUxU4Gp5WuTfwB6fO8-Lms_mBMUTI75
Fleur Restaurant Leeds City Center
YouTube Video VVVVYVhVanU1a0JrTzZWWS1XeG1aQzlRLjhDeFJlWXpwY0g4
Aloo chaat is the most common or favourite chaat you can find in any Indian street food vendor . Here I have made with angel hair style thinly cut sweet potato and potato . Topped with sweet yoghurt , Tamarind chutney and Mint chutney . Thank you for subscribing Recipe by @chefbobbygeetha Scroll Down for the Recipe after Links Follow chef bobby geetha on. Instagram : https://www.instagram.com/chefbobbygeetha Books To Buy : https://www.chefbobbygeetha.com/books/ For chef consultancy : https://www.chefbobbygeetha.com/chef-consultancy/ For Master class or Private event : https://www.chefbobbygeetha.com/#master-class Recommended Play list Vegetarian https://youtube.com/playlist?list=PLFA419350598F7188 Vegan https://youtube.com/playlist?list=PLfvUxU4Gp5WtlTpZr3tnlndfJkbhxaX7I Chicken Recipes https://youtube.com/playlist?list=PLfvUxU4Gp5WuTfwB6fO8-Lms_mBMUTI75 INGREDIENTS Sweet potato (thinly sliced) – 200 gm Potato (thinly sliced) – 100 gm Ginger garlic paste – 7 gm / 1 Tspn Pink salt – a pinch Kashmiri chilli powder – 2 gm / ¼ Tspn Turmeric powder – 2 gm / ¼ Tspn Corn flour – 28 gm / 4 Tspn For plating Finely Chopped onion – 7 gm / 1 Tspn Finely Chopped green chilli – 2 gm / ¼ tspn Finely Chopped tomato – 7 gm / 1 Tspn Coriander leaves – 5 leaves Mint leaves – 5 leaves Pickled onion – 5 onions Chilli powder – a pinch Fried onions – 4 gm / ½ tspn Lemon juice – 7 gm / 1 Tspn Garnish Sweet soy yoghurt Mint chutney Tamarind chutney Vegan cheese grated Lemon zest Pickled onion Thinly sliced radish Mint & coriander leaf Gold spray METHOD • Put thinly sliced sweet potato and thinly sliced normal potato together in a mixing bowl. • Add ginger garlic paste, pink salt, kashmiri chilli powder, turmeric powder and corn flour, mix together. • For frying, pour oil in a deep fryer and heat it at 160 c. • When the oil is hot drop and spread the marinated thinly sliced sweet potato and thinly sliced normal potato in to the hot oil. • Fry it in small batches. • For plating, place the fried sliced potatoes in a mixing bowl. • Add chopped onion, chopped tomato, chopped green chilli, coriander leaves, mint leaves, pickled onion, chilli powder, fried onions and lemon juice. • Mix everything together and place it into a nice round white plate. • To finish squeeze few drops of tamarind chutney, mint chutney and sweet soy yoghurt. • Add grated vegan cheese, lemon zest, few pickled onions and thinly sliced radish. • To look like a million dollar dish spray some gold dust.
Vegan Aloo Chaat Indian Street food for a Fine dining Indian Restaurant
YouTube Video VVVVYVhVanU1a0JrTzZWWS1XeG1aQzlRLk0teEtNTWw3cDk4
Rhubarb pickle - a different pickle to make at home when rhubarb is in season . You can eat this with rice and dal . #rhubarbrecipe #rhubarbpickle #rhubarbachar Thank you for subscribing Recipe by @chefbobbygeetha Scroll Down for the Recipe after Links Follow chef bobby geetha on. Instagram : https://www.instagram.com/chefbobbygeetha Books To Buy : https://www.chefbobbygeetha.com/books/ For chef consultancy : https://www.chefbobbygeetha.com/chef-consultancy/ For Master class or Private event : https://www.chefbobbygeetha.com/#master-class Recommended Play list Vegetarian https://youtube.com/playlist?list=PLFA419350598F7188 Vegan https://youtube.com/playlist?list=PLfvUxU4Gp5WtlTpZr3tnlndfJkbhxaX7I Chicken Recipes https://youtube.com/playlist?list=PLfvUxU4Gp5WuTfwB6fO8-Lms_mBMUTI75 INGREDIENTS Rhubarb shoot peeled – 5 nos. Mustard oil – 100 gm / 7 Tbspn Onion seeds – 4 gm / ½ Tspn Cumin seeds – 4 gm / ½ Tspn Fennel seeds – 4 gm / ½ Tspn Fenugreek seeds – 4 gm / ½ Tspn Mustard seeds – 4 gm / ½ Tspn Asafoetida powder – 4 gm / ½ Tspn Chilli powder – 7 gm / 1 Tspn Turmeric powder – 4 gm / ½ Tspn Distilled malt vinegar – 25 gm / 1 ¾ Tbspn Himalayan pink salt – to taste METHOD • Cut the rhubarb shoot into cubes and keep it in a bowl. • Now heat a pan, pour mustard oil and allow oil to heat. • Once the oil is hot add onion seeds, cumin seeds, fennel seeds, fenugreek seeds and mustard seeds. • Allow it to temper. • Reduce the flame and now add asafoetida powder, chilli powder and turmeric powder, mix well. • Now pour distilled malt vinegar and add Himalayan pink salt. • Mix everything and pour it into the bowl on top of the cut rhubarb. • Combine everything together and allow it to cool down. • Rhubarb pickle is ready to serve. • Keep it in an airtight container to keep it fresh.
Rhubarb pickle Rhubarb Achar recipe
YouTube Video VVVVYVhVanU1a0JrTzZWWS1XeG1aQzlRLktNZi1uMXNBY1h3
Rhubarb crumble recipe made with famous yorkshire rhubarb . Crumble made with cocoa and plant butter . Rhubarb festival is famous in yorkshire celebrated in Wakefield . #rhubarbcrumble #forcedrhubarb #rhubarb Thank you for subscribing Recipe by @chefbobbygeetha Scroll Down for the Recipe after Links Follow chef bobby geetha on. Instagram : https://www.instagram.com/chefbobbygeetha Books To Buy : https://www.chefbobbygeetha.com/books/ For chef consultancy : https://www.chefbobbygeetha.com/chef-consultancy/ For Master class or Private event : https://www.chefbobbygeetha.com/#master-class Recommended Play list Vegetarian https://youtube.com/playlist?list=PLFA419350598F7188 Vegan https://youtube.com/playlist?list=PLfvUxU4Gp5WtlTpZr3tnlndfJkbhxaX7I Chicken Recipes https://youtube.com/playlist?list=PLfvUxU4Gp5WuTfwB6fO8-Lms_mBMUTI75 INGREDIENTS Rhubarb - 250 gm Banana – 1 no. Raspberry – 3 nos. For stock syrup water – 200 gm / 1 cup sugar – 100 gm / ½ cup For cocoa crumble Plant base butter – 50 gm / 3 Tbspn Plain flour – 45 gm / 3 Tbspn Cinnamon powder – 1 gm / a pinch Cocoa powder – 21 gm / 1 ½ Tbspn Caster sugar – 40 gm / 3 Tbspn Sweet soy yoghurt – 15 gm / 1 Tbspn Garnish Rose petal – 1 petal Stock syrup – 7 gm / 1 Tspn Mint cress – 1 cress Gold shimmer spray Vegan vanilla ice cream – 15 gm / 1 Tbspn METHOD • Mix water and sugar together to make stock syrup. • Put rhubarb peel in stock syrup and cook. • Take out the peel and make it into a smooth paste and put it in a piping bag. • While the stock syrup is really hot put the peeled rhubarb shoots in the stock syrup. • Allow to cool it down so that the rhubarb cooks through and gets soft texture. • Now slice the rhubarb into small pieces and keep it aside. • Slice the banana, put some caster sugar on top of banana slices. • Caramalise the banana using a blow torch and keep it aside. To make cocoa crumble • Pre-heat the oven at 180 c. • In a mixing bowl put plant base butter, plain flour, cinnamon powder, cocoa powder, caster sugar and sweet soy yoghurt, mix well. • In a baking tray put silicon sheet and spread the cocoa crumble mixture. • Bake it in the oven for 5 minutes at 180 c. For plating • In a white round plate put cocoa crumble in the middle of the plate. • Place 7 pieces of rhubarb slices randomly on top of the cocoa crumble. • place 5 slices of caramalised banana next to rhubarb slices. • place raspberries also. • Now squeeze few drops of soy yoghurt and few drops of rhubarb peel paste. • Garnish it with rose petal, stock syrup and mint cress. • Spray some gold shimmer on top and place vegan vanilla ice cream on the side. • Now rhubarb crumble is ready to serve.
Rhubarb Crumble a vegan dessert recipe
YouTube Video VVVVYVhVanU1a0JrTzZWWS1XeG1aQzlRLjB3Nklkd2lJaEdz
An all time favourite comfort food in India . one of the most popular meal with any families with kid . we have combined with curry flavours and coconut milk . finished with grated vegan cheddar cheese . #vegannoodle #veganpasta #veganmeal Thank you for subscribing Recipe by @chefbobbygeetha Scroll Down for the Recipe after Links Follow chef bobby geetha on. Instagram : https://www.instagram.com/chefbobbygeetha Books To Buy : https://www.chefbobbygeetha.com/books/ For chef consultancy : https://www.chefbobbygeetha.com/chef-consultancy/ For Master class or Private event : https://www.chefbobbygeetha.com/#master-class Recommended Play list Vegetarian https://youtube.com/playlist?list=PLFA419350598F7188 Vegan https://youtube.com/playlist?list=PLfvUxU4Gp5WtlTpZr3tnlndfJkbhxaX7I Chicken Recipes https://youtube.com/playlist?list=PLfvUxU4Gp5WuTfwB6fO8-Lms_mBMUTI75 INGREDIENTS Eggless Noodles – 1 pack Seasoning sachet – 1 sachet Water – 500 ml / 2 cups Coconut milk – 15 gm / 1 Tbspn Boiled carrots – 15 gm / 1 Tbspn Boiled potatoes – 15 gm / 1 Tbspn Boiled diced onion – 15 gm / 1 Tbspn Diced avocado – 15 gm / 1 Tbspn Pink salt – a pinch. Chopped coriander leaves – 7 gm / 1 Tspn GARNISH Vegan cheddar grated – 15 gm / 1 Tbspn Sliced Holland red chilli – 3 slices Baby spinach leaves – 3 leaves Sliced onion rings – 3 slices Sliced fresh mushrooms – 3 slices Dill leaf – 1 no. METHOD • In a pan pour water and allow to boil. • Now add seasoning, mix well and add noodles. • Cook noodles until it is tender. • When the noodles is cooked add coconut milk and allow to cook it on a slow flame. • Now add boiled vegetables and diced avocado. • Check seasoning and add a pinch of pink salt. • Add chopped coriander leaves and noodles is ready. • For plating use a nice deep pasta plate. • Using a fork and spoon twist the noodles and place it on the middle of the pasta plate. • Now put vegetables on top of the noodles. • Garnish it with the ingredients mentioned in the garnish and serve hot. Music from Uppbeat (free for Creators!): https://uppbeat.io/t/ra/zest License code: KSGDVCGEAXL9FJP2
Vegan Noodles with coconut curry flavour
YouTube Video VVVVYVhVanU1a0JrTzZWWS1XeG1aQzlRLm1YVDZBYkpPNjF3
Chef Bobby Geetha is a renowned name in the Indian culinary world and has contributed in deciphering and providing unique Indian dishes as well as unique cooking methods of Indian recipes. #bestindiancookingvideos #cookingchannel music credit to Epidemic Sound Beyond the person in the elegant chef apron, #BobbyGeetha is an incredible personality. His passion for cooking, creative food plating ideas, and excellent managerial and consultancy skills is what makes him a wonderful person. He is the highly rated finalist in BBC’s MasterChef: The Professionals season 8, Contenstant in BBC two Great British Menu series 17 Represnting North and has also worked with renowned Michelin-starred culinary chefs. Chef Bobby Geetha has played a quintessential role in popularising Indian cuisines in the global culinary world wherein Indian cuisine is merely considered to be an ‘old-fashioned curry’ and ‘spicy food’.He has sixteen years of managerial experience in five-star hotel kitchens and has specialisation in different food concepts ranging from fine dining to ghost kitchen outlets. Chef Bobby Geetha is known for creating bespoke packages which are based on the needs of the clients, ranging from staff training to menu design. The business is promoted through website, magazine, and social media channels. According to #ChefBobbyGeetha, food has always been an institution for him to explore more. This is evident from his recipes and cooking patterns, wherein he ensures to adapt classical and traditional recipes as per modern technique and taste. He is a dedicated professional who manages to modernise food yet still retain its authentic integrity. Chef Bobby Geetha takes immense pleasure in making Indian cuisine appeal to the international level. Thank you for subscribing Recipe by @chefbobbygeetha Scroll Down for the Recipe after Links Follow chef bobby geetha on. Instagram : https://www.instagram.com/chefbobbygeetha Books To Buy : https://www.chefbobbygeetha.com/books/ For chef consultancy : https://www.chefbobbygeetha.com/chef-consultancy/ For Master class or Private event : https://www.chefbobbygeetha.com/#master-class Recommended Play list Vegetarian https://youtube.com/playlist?list=PLFA419350598F7188 Vegan https://youtube.com/playlist?list=PLfvUxU4Gp5WtlTpZr3tnlndfJkbhxaX7I Chicken Recipes https://youtube.com/playlist?list=PLfvUxU4Gp5WuTfwB6fO8-Lms_mBMUTI75
subscribe and learn modern Indian cooking from Chef bobby geetha
YouTube Video VVVVYVhVanU1a0JrTzZWWS1XeG1aQzlRLjZFd05hQ3RjRGpV
How to Make vegan Tofu and Avocado Masala scramble on Multi grainToast. This is an amazing fine dining indian style recipe to make at home or for the Restaurant . Served with a simple tomato chutney made to a Tomato ketchup consistency . #vegantofuscaramble #masalatofuscramble #Tofuscramble Thank you for subscribing Recipe by @chefbobbygeetha Scroll Down for the Recipe after Links Follow chef bobby geetha on. Instagram : https://www.instagram.com/chefbobbygeetha Books To Buy : https://www.chefbobbygeetha.com/books/ For chef consultancy : https://www.chefbobbygeetha.com/chef-consultancy/ For Master class or Private event : https://www.chefbobbygeetha.com/#master-class Recommended Play list Vegetarian https://youtube.com/playlist?list=PLFA419350598F7188 Vegan https://youtube.com/playlist?list=PLfvUxU4Gp5WtlTpZr3tnlndfJkbhxaX7I Chicken Recipes https://youtube.com/playlist?list=PLfvUxU4Gp5WuTfwB6fO8-Lms_mBMUTI75 INGREDIENTS Multi seed bread – ½ loaf Plant butter – 30 gm / 2 Tbspn For tomato chutney Coconut oil – 15 gm / 1 Tbspn Mustard seeds – 3 gm / ¼ Tspn Chopped garlic – 7 gm / 1 Tspn Curry leaves – 4 leaves Tin chopped tomato – 200 gm / ¾ cup Turmeric powder – 1 gm / a pinch Kashmiri chilli powder – 1 gm / a pinch Cooked rice – 15 gm / 1 Tbspn Water – 30 gm / 2 Tbspn Pink salt – 1 gm / a pinch For scrambled Tofu Plant butter – 30 gm / 2 Tbspn Finely chopped onion – 15 gm / 1 Tbspn Finely chopped red Holland chilli – 7 gm / 1 Tspn Turmeric powder – 1 gm / a pinch Kashmiri chilli powder – 1 gm / a pinch Finely chopped tomatoes – 45 gm / 3 Tbspn Tofu (crumbled) – 100 gm / ½ cup Coconut milk – 15 gm / 1 Tbspn Pink salt – 1 gm / a pinch Chopped dill leaves – 7 gm / 1 Tspn Chopped avocado – 30 gm / 2 Tbspn Garnish Grated vegan cheddar – 30 gm / 2 Tbspn Toasted black and white sesame seeds – 1 gm / a pinch Dill leaves – 2 leaves Sliced red Holland chilli – 1 slice Sliced onion – 1 small slice. Dill oil – to drizzle. METHOD • Using a sharp knife cut the bread loaf into half. Trim the crust off. • Cut it into a proper rectangle shape. • Make an incision in the middle of the rectangle shape bread like a pocket and take the bread out from the middle part. • In a hot pan put plant butter, when the butter is melted place the bread and toast the sides. • Toast it until it gets a nice golden colour on the sides. Keep it aside to cool on a cooling rack. To make tomato chutney • in a hot pan pour coconut oil. • When the oil is hot add mustard seeds, allow it to crack. • Now add chopped garlic, saute it for 30 seconds to get a light golden colour. • Add curry leaves, chopped tomato, turmeric powder, Kashmiri chilli powder, cooked rice, water and pink salt. • Saute and cook it for until the tomatoes is cooked. • Allow it to cool down and grind it in to a smooth paste. Leave it on the side. To make scrambled tofu • In a hot pan put plant butter. • When the butter is melted add finely chopped onion and finely chopped red Holland chilli. • Saute for a minute and add turmeric powder, Kashmiri chilli powder and finely chopped tomato. • Saute for a minute and add tofu. Press and crush the tofu using spatula to look like a scrambled egg. • Now add coconut milk and pink salt, saute for a minute. • Add chopped dill leaves, mix it and check the seasoning. • Switch off the flame and add chopped avocado. No need to cook the avocado just sweat it. • Mix it and leave it on the side. For plating • Take the toasted bread and line a teaspoon of tomato chutney into the pocket. • Now fill the scrambled tofu inside the pocket. • Put grated vegan cheddar on top. • Garnish with toasted black and white sesame seeds, dill leaves, sliced red Holland chilli and sliced red onion. • In a round white plate next to the middle put a table spoon of tomato chutney. • Using a spoon gently spread it in to a nice small round shape. • Very carefully take the filled and garnished bread, place it on the plate by touching edge of the tomato chutney. • Drizzle some dill oil on top of the tomato chutney. • Serve it.
Amazing Vegan Tofu and Avocado Masala scramble on Multi grainToast
YouTube Video VVVVYVhVanU1a0JrTzZWWS1XeG1aQzlRLnB0ZG1wY0RxNldN
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