Chef Bobby Geetha

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A butter chicken quesadilla recipe to make at home . #quesadilla #butterchickenburritos #burritos 1. Chicken Tikka https://www.youtube.com/watch?v=Pe9wgqrz6sc 2. Makhani / butter chicken sauce https://www.youtube.com/watch?v=DoWGDxb3ocM 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
Butter Chicken quesadilla
YouTube Video VVVVYVhVanU1a0JrTzZWWS1XeG1aQzlRLklBbTBjQXcyXzFz
Octopus is delicacy in many countries in south we have octopus but rarely Indian house holds cooks with " Neerali" as in south languages . always shown as monster in stories . when cooked slowly and tender taste same as a squid or calamari . In this recipe we cooked in pressure and grilled to finish . #Indianoctopus #grilledoctopus #octopus 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 To cook octopus Fresh octopus – 1 no. Ginger garlic paste – 15 gm / 1 Tbspn Chopped tomato tin – 60 gm / 4 Tbspn Turmeric powder – 7 gm / 1 Tspn Red chilli powder – 15 gm / 1 Tbspn Salt – 2 gm / ¼ Tspn Lime juice – 3 gm / ½ Tspn Hot water – 100 gm / ½ cup To make masala Coconut oil – 30 gm / 2 Tbspn Fenugreek seed – 1 gm / a pinch Mustard seed – 1 gm / a pinch Whole dry red chilli – 1 no. Ginger julienne – 10 gm / 1 Tbspn Curry leaf – 10 leaves Onion tomato masala – 50 gm / 3 Tbspn Green chilli slit – 3 nos. Coriander leaves – 4 sprigs Onion tomato masala link : https://www.youtube.com/watch?v=Yvdb6eMVosI&t=159s METHOD • To clean Octopus cut the head and twist inside out then remove the hard beak or mouth. • Remove any loose skin and clean the head sack inside out, wash 3 times in cold water. To cook octopus • Keep octopus in a pressure cooker and add ginger garlic paste. • Add chopped tomato, turmeric powder, red chilli powder, salt and lemon juice. • Mix and add hot water, cook in pressure cooker for 20 minutes on slow heat. • After 20 minutes switch off the flame and allow the pressure cooker to release the pressure. • Now open the pressure cooker and remove cooked octopus and keep it aside. • Reduce the sauce left in pressure cooker. To make masala • Heat a pan add coconut oil. • When the oil is hot add fenugreek seed, mustard seeds and whole red chilli. • Allow the mustard seeds to crack. • Now add ginger julienne, curry leaves and onion tomato masala. Saute for few minutes. • Add slit green chilli and saute for another minute. • Add reduced sauce from the octopus and coriander leaves. Cook for 2 minutes. For plating • Grill octopus one minute on each side either on a hot grill pan or live charcoal grill. • Plate with masala on base and grilled octopus on top.
Indian Style Grilled Octopus
YouTube Video VVVVYVhVanU1a0JrTzZWWS1XeG1aQzlRLl9oU203endVcFdJ
Kerala Beef dry fry or BDF as we call in Trivandrum . slowly cooked beef sautéed in a wok to a dry form with garlic , ginger , green chilli and curry leaf . #keralabeef #beefdryfry #beefrecipe 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 To cook beef Beef – 1000 gm / 1 Kg Turmeric powder – 7 gm / 1 Tspn Chilli powder – 15 gm / 1 Tbspn Red chilli paste – 30 gm / 2 Tbspn Coriander powder – 21 gm / 3 Tspn Ginger garlic paste – 15 gm / 1 Tbspn Onion sliced – 2 medium size onion Green chilli slit – 3 nos. Curry leaf – 5 gm / 10 leaves Salt – 7 gm / 1 Tspn Oil – 45 gm / 3 Tbspn Water – just enough to cover beef. Coconut oil – 30 gm / 2 Tbspn To dry fry cooked beef Coconut oil – 50 gm / 3 Tbspn Dry red chilli – 3 nos. Green chilli slit – 3 nos. Ginger julienne – 10 gm / 1 Tbspn Garlic julienne – 10 gm / 1 Tbspn Curry leaf – 1 gm / 5 leaves Beef short rib cooked – 1000 gm / 1 Kg METHOD To cook beef • In a pressure cooker put beef and all the ingredients mentioned except coconut oil and water. • Mix it altogether and pour water just enough to cover the beef. • cook for 5 minutes in high pressure and then reduce the flame and cook for another 25 minutes in low flame. • When it is ready open the pressure cooker lid and put cooked tapioca in to beef curry and mix gently altogether. • Pour some coconut oil and put fresh curry leaf in to the curry for an amazing flavour. Mix it. • Give it a boil after mixing. To dry fry cooked beef • Heat a kadai or pan, add coconut oil. • When the oil is hot break dry red chilli and add into the oil. • Add slit green chilli, ginger julienne, garlic julienne and curry leaf. • Saute for a minute. • Now add cooked beef short rib. • Cook and saute till the beef gets dry. • Finish with curry leaf and 1 spoon of coconut oil.
Kerala Beef Dry Fry
YouTube Video VVVVYVhVanU1a0JrTzZWWS1XeG1aQzlRLnY1UWVYQVVQWGY4
#Prawnroast or #chemmeenroast is an amazing Kerala style preparation by marinating the prawn using Indian spices and roasted in a pan using coconut oil and curry leaves. 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 For marination Peeled king prawn - 500 gm / ½ kg Ginger garlic paste – 25 gm / 2 Tbspn Turmeric powder – 5 gm / ½ Tspn Chilli powder – 10 gm / 1 ½ Tspn Crushed pepper powder – 2 gm / ¼ Tspn Salt – 2 gm / ¼ Tspn Lemon juice – 10 gm / 2 Tbspn Oil – 20 gm / 1 ½ Tbspn Rice powder – 20 gm / 1 ½ Tbspn For cooking Coconut oil – 7 gm / 1 tspn Grated fresh coconut – 30 gm / 2 Tbspn Curry leaf – 1 gm / 5 leaves Split green chilli – 5 gm / 3 nos. Sliced onion – 30 gm / 2 Tbspn METHOD • Marinate the prawn using the ingredients mentioned in the marination. • In a hot pan put the marinated prawn, mix slowly and cook for few minutes without covering. • Now add coconut oil, mix slowly • Add grated coconut, curry leaves, split green chilli and sliced onion. • Saute for a minute by mixing slowly. • Plate and serve hot.
Prawn Roast | Chemmeen Roast
YouTube Video VVVVYVhVanU1a0JrTzZWWS1XeG1aQzlRLkxlQkE3QW1nNVhz
Paani poori is a famous snack in India and most common street food made with small poori’s filled with boiled and smashed potato and spicy paani. #panipoori #phuchka #golgappe 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 For filling Boiled potato (skin off) – 1 large size Chopped green chilli – 7 gm / 1 Tspn Coriander leaf finely chopped – 4 sprigs Chopped onion – 30 gm / 2 Tbspn Chaat masala – 7 gm / 1 Tspn Chilli powder – a pinch Salt – 3 gm / ¼ Tspn For mint & coriander chutney Coriander with stem – 300 gm / 2 cup Mint leaves – 30 gm / ¼ cup Garlic – 15 gm / 1 Tbspn Ginger – 15 gm / 1 Tbspn Salt – 6 gm / 1 Tspn Green chilli – 2 no. Lemon juice – 20 gm / 2 Tbspn To make paani Tamarind chutney – 100 gm / ½ cup Mint & coriander chutney – 30 gm / 2 Tbspn Chaat masala – 7 gm / 1 Tspn Water – 250 ml / 1 cup To fill the poori Poori – 1no. Potato filling – 7 gm / 1 Tspn Paani – 30 gm / 2 Tbspn METHOD To make filling • Boil one large potato, take the peel off and chop it in to small pieces. • In a mixing bowl put boiled potato and add rest of the ingredients mentioned in the filling and mix well. • The filling for paani poori is ready and keep it aside. To make mint & coriander chutney • Put all the ingredients mentioned in the mint & coriander chutney in a mixer jar. • Grind it in to a fine smooth chutney. To make Paani • In a bowl pour tamarind chutney. • Add mint and coriander chutney and chaat masala and mix well. • Now add water and mix it and keep it aside. • At this stage check the seasoning and add salt if needed. To fill the poori • Take one poori and find the thinner side of the poori. • Slowly crack and make a small hole enough to put the potato filling. • Now take the potato filling mix and fill it inside the poori. • Pour the paani inside the poori on top of the filling. • Now the paani poori is ready to eat and eat it in one gulp.
Paani Poori
YouTube Video VVVVYVhVanU1a0JrTzZWWS1XeG1aQzlRLk5hcXNubEZZM2xJ
Fleur cafe uk leeds Menu and dishes handcrafted by Master Chef Bobby Geetha All of these sensations are reflected in our concise yet varied menu. The flavours and dishes are as exciting and varied as a painters palate yet all the while giving a nod towards a french wedding in the country side garden. #FleurCafe Restaurant Leeds invites you and those closest to you to join us for breakfast, brunch, afternoon tea and dinner. #fleurleeds #bottomlessbrunch 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 cafe uk Leeds
YouTube Video VVVVYVhVanU1a0JrTzZWWS1XeG1aQzlRLmNYemYxTTdtbmZr
An Amazing Desi Chicken Szechuan noodle with hint of chilli and tomato Tossed with shredded chicken , vegetables and scrambled eggs . #szechuanchickennoodles #szechuanchicken 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 DESCRIPTION Szechuan noodles is an amazing fusion of Indian and Chinese. This dish is made with the Szechuan sauce, stir fry vegetables, scrambled egg and cooked noodles. You can also use chicken or prawn to make it a non-vegetarian noodles. INGREDIENTS For Szechuan sauce Oil – 15 gm / 1 Tbspn Dry whole red chilli – 5 nos. Chopped garlic – 15 gm / 1 Tbspn Red chilli flakes – 4 gm / ½ Tspn Tomato ketchup – 60 gm / 4 Tbspn Stock powder – ½ cube Light soya sauce – 45 gm / 3 Tbspn To finish the Szechuan noodle. Oil – 45 gm / 3 Tbspn Sliced onion – 1 medium size onion Carrot julienne – 100 gm / ½ cup Cabbage sliced – 100 gm / ½ cup Egg – 3 nos. Szechuan sauce – 100 gm / ½ cup Cooked noodles – 500 gm / 2 cups Sliced spring onion – 50 gm / 3 Tbspn METHOD For Szechuan sauce • In a hot pan pour oil, when the oil is hot add whole dry red chilli. Saute for few seconds. • Now add chopped garlic and red chilli flakes. Saute for a minute. • Add tomato ketchup and stock powder. Mix it and cook for 3 minutes. • Now add light soya sauce. Mix it and check the seasoning. • Szechuan sauce is ready and keep it aside. To finish the Szechuan noodle • In a very hot kadai or wok pour oil. • When the oil is hot add onion, carrot and cabbage. Saute and half cook the veggies. • When the vegetable is cooked take it out from the kadai and keep it aside in a plate. • Now pour the beaten egg in to the kadai. Saute and scramble the eggs. • Once the egg is done put back the vegetables into the kadai. Mix the vegetables and egg together. • Now add the Szechuan sauce and mix everything together in a high flame. • At this stage check seasoning and add salt if needed or add crushed pepper powder for more spiciness. • Now add cooked noodles, mix everything together. • To finish add sliced spring onion on top, mix it. • Now the Szechuan noodle is ready and serve it in a nice white bowl.
Desi Egg Szechuan Noodle
YouTube Video VVVVYVhVanU1a0JrTzZWWS1XeG1aQzlRLnJpbWVNSkR0SFgw
Try our Crushed Ginger Spring Onion #chutney One of the simplest and refreshing crushed chutney recipe Made with ginger , spring onion , coriander , soy sauce and hot oil tempering . Best to eat with steamed chicken or a momo dumpling 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 Crushed black pepper – 3 gm / ¼ Tspn Ginger – 50 gm / 4 Tbspn Lemon juice – 15 gm / 1 Tbspn White meso paste – 3 gm / ¼ Tspn Spring onion (finely chopped) – Soya sauce – 7 gm / 1 Tspn Salt – to taste Hot Oil – 30 gm / 2 Tbspn METHOD • Put crushed black pepper, ginger and lemon juice in a mortar, crush it using a pestle. • Now add white meso paste and mix. • Add finely chopped spring onion and crush it for 30 seconds just to get the flavours packed together. • Now add soya sauce and mix well. • At this stage taste the chutney and add salt if needed. • To finish the chutney heat oil and pour the hot oil on top of the chutney. • Now the chutney is ready and can be served with steamed chicken.
Crushed Ginger Spring Onion chutney
YouTube Video VVVVYVhVanU1a0JrTzZWWS1XeG1aQzlRLkZoOW5ySUNTemVB
#Grilled #Lambribs #spicedlambribs This is a beautiful recipe that lamb ribs are marinated using Indian spices and served with an Indian spice infused chutney or sauce. 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 Saag Aloo https://www.youtube.com/watch?v=0Xbz0B40jng INGREDIENTS For Marination Lamb breast with the bone – 400 G Ginger garlic paste – 7 gm / 1 Tspn Turmeric powder – 3 gm / ¼ Tspn Black pepper powder – 3 gm / ¼ Tspn Salt – 3 gm / ¼ Tspn Lemon juice – 7 gm / 1 Tspn Olive oil – 15 gm / 1 Tbspn For sauce (salsa chutney) Garlic clove – 2nos Ginger fresh – 10 gm / 1 ½ Tspn Holland red chilli – 1 no. Coriander leaves fresh – 4 sprigs Lemon juice – 15 gm / 1 Tbspn Salt – 2 gm / a pinch Hot olive oil – 30 gm / 2 Tbspn METHOD • Marinate the lamb using the ingredients mentioned in the marination. • Keep the marinated lamb for at least an hour. • Now using a mortar and pestle crush all the ingredients mentioned in the sauce except hot olive oil. • Once it is crushed pour the hot olive oil on top of the crushed ingredients and mix well. • Now the sauce (salsa chutney) is ready and keep it aside. • In an hot open grilling pan place the lamb by keeping the fat side on the grill. • Cook for 2 minutes in a medium flame. • When the fat is rendered or melted just turn the side. • Cook this side for 3-4 minutes because this is the bone side. • Now grilled lamb ribs is ready and serve it hot with saag aloo. • Serve a small bowl of salsa chutney on the side.
Grilled Indian Lamb Ribs Recipe
YouTube Video VVVVYVhVanU1a0JrTzZWWS1XeG1aQzlRLkxGQmdRcGFxT1Aw
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