Videos uploaded by user “Food Slide”
Brown Sauce | Espagnole sauce | Basic French Mother Sauce | Ihm First Year Basic Kitchen Recipe
Espagnole is a classic French brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux.
Views: 30661 Food Slide
Chicken Consommé| ihm basic soup Basic Training kitchen Menu| soup class
A consommé is made by adding a mixture of ground meat, that can be of beef mutton or chicken together with mirepoix (a combination of flavourful vegetables I.e carrots, celery, and onion) and egg whites into stock. The key to making a high quality consommé is simmering the prolong simmering of the consommé gives it a rich flavour Chicken mince 300 gram Chicken Stock. 2 litter Thyme Few sprigs Bay leaf. 2 no Onion. 2 no Carrot. 50 g Celery. 50 g Egg White. 3 no Pepper corn. 5 to 6 no Mix the finely chopped vegetables with chicken mince and egg white Add stock and mix well Transfer in stove and Cook stirring continuously until it reaches the first boil As soon as it reaches the first boil simmer the gas and let it cook in low flame You will see the raft would develop on top Cook this on low heat for 2 hours Strain and serve
Views: 5292 Food Slide
Purée St. German|Green pea soup|BTK kitchen menu|ihm kitchen Practical|
Purée St German is a Green Peas which is made by purée Green Peas which are cooked along with onion garlic leek celery then simmered in vegetable stock... enjoy this easy and delicious soup
Views: 2377 Food Slide
Four Quick and Easy way to Shape Dim sum/ momos
Shaping Dim sum/ momos
Views: 1184 Food Slide
Mutton Kali Mirch || How to make mutton || Tasty Mutton Recipe || Spicy Lamb Curry ||
This is such a amazing recipe with so less masala the dish is so easy to make yet so delicious I kg mutton 2 large onion 5 to 7 green chili 2 inch ginger 1 Clove garlic 1/2 tea spoon turmeric 2 table spoon kali mirch 3 table spoon oil 1 table spoon ghee 250 ml curd 3 to 5 green cardamom optional Make paste of ginger garlic Put mutton in a pressure cooker add the sliced onion salt turmeric and 1 cup water along with ginger garlic paste Give three whistle Transfer the mutton in a kadai add curd oil kali mirch and saute for 15 to 20 min till gravy becomes thick add green cardamom if you like Add 1 table spoon of ghee garnish with green chilli ginger
Views: 5351 Food Slide
Basic Roux white Blond and Brown| Hotel management kitchen basic|
Roux is flour and fat cooked together and used to thicken sauces.Roux is typically made from equal parts of flour and fat by weight.The flour is added to hot oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Clarified butter, vegetable oils, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for many Dishes.
Views: 1902 Food Slide
French Mother Sauce|Tomato Sauce|Hotel Management Basic Kitchen Recipe| French Style Tomato Sauce
This mother sauce is a rich and delicious tomato sauce. This is a similar sauce for what you might use on pizza, but this recipe is a little more complicated and has a few extra steps and ingredients. It is different then Italian Tomato Sauce as it has onion carrot leek celery tomato tomato paste white wine bay leaf thyme pepper corn garlic...
Views: 2869 Food Slide
Brown Stock| Brown lamb Stock|Basic Brown Stock|ihm study material
Brown Stock also known as Estouffade in French is a flavourful liquid used to make sauce and soups, whenever we make stock we need four major things I.e bones, water , Mirepoix and Bouquet garni Mirepoix is a combination of onion root and celery Bouquet Garni is Thyme Bayleaf and parsley We keep all this for simmering to make stock
Views: 1484 Food Slide
Mayonnaise| ihm Basic Training Kitchen Recipe| French Mother Sauce|
Mayonnaise is a French sauce which is an emulsion of oil and Egg yolk in which oil acts as a liquid and egg acts as a thickener.. this is a cold sauce which is eaten with sandwich and burgers it is also served with fried food for ex fried fish... Recipe 4 Egg yolk 500ml olive oil 10 ml vinegar 10 ml Mustard Salt to taste White pepper powder to taste Start first by whisking the egg yolk with vinegar and mustard in a bowl and slowly add oil in low stream If the mayonnaise appears to be too thick add vinegar to loosen it up and if it splits add one table spoon of hot water if it still not rectify start with a fresh egg yolk
Views: 1978 Food Slide
Hari Mirch Keema || How to cook mutton mince || mutton Keema || Spicy mutton Keema
This is a dish for people who love green chilli or spicy food, very simple to make hassle free not much preparation needed and for sue would be loved by all
Views: 18106 Food Slide
Chicken Schnitzel with A Twist |fried chicken|
Chicken Schnitzel with A Twist
Views: 1334 Food Slide
Eggless Mayonnaise| Chilli Garlic Mayo| ihm basic kitchen| Future Chef|First Year Girls
This is not an Authentic Mayonnaise Recipe... This is done without Egg and is simple to make... you Can play around with flavours like Garlic, Green Chili, Herbs. To make this you Require 1Cup of chilled Milk 2 Cups of Chilled Oil 3 Garlic cloves 2 Green chilli Salt to taste Sugar 1table spoon Mustard 5ml 20ml lemon juice Put milk in a deep dish add oil and all the other ingredients And any other flavour that You May Like and blend well...
Views: 17194 Food Slide
Chicken Korma || Easy chicken korma || Best korma Recipe ||
1 kg chicken use leg and thigh piece 4 to 5 onion(cut into slice) 50g ginger (make paste) 50g garlic (make paste) 6 7 green chilli(slit) 1 packet shan korma masala 700ml Butter milk 100 g Desi Ghee Salt to taste Slice the onion..heat ghee in a kadai..fry onion till brown... Put the brown onion in a blender add little water and blend to make a smooth paste In the same kadai heat 1 tablespoon of ghee add green chilli add ginger garlic paste sauce till brown Add chicken continue to saute for 5 min ..add shan chicken korma masala Add brown onion paste sauce for 5 minutes Add butter milk stir well leave gas on sim and cover Cook for 20 to 25 min adjust seasoning serve hot garnish with juillie of ginger chopped green chilli and green coriander..
Views: 697 Food Slide
Hollandaise Sauce| French Classical Mother sauce| Ihm First Year Basic Training Kitchen Recipe
Hollandaise sauce also known as Dutch sauce or warm sauce,is an emulsion of egg yolk, liquid clarified butter, water and lemon juice (or a white wine or vinegar reduction), whisked together over a double boiler at very low heat and is seasoned with salt, white pepper and/or cayenne pepper. Egg Yolk 2 no Butter 200 ml Vinegar 10 ml White wine 10 ml Pepper corn 4 no Shallot 1 small White pepper to taste Salt to taste Start first by making the clarified butter by hearing butter in a pan over low heat remove all the butter solid and strain away the butter fat Second make a reduction of white wine, vinegar, pepper corn and shallot and cook till A sec. hadd 10 ml of water and strain Combine the reduction and egg yolk on a bowl place it on top of a double boiler and start to whisk in the butter Whisk until all the butter is used season with salt and pepper
Views: 1301 Food Slide
How to make chicken kali Mirch || safed Murg || Murg Kali Mirch || kali Mirch wala chicken | Tasty |
Easy to make chicken recipe || Tasty chicken recipe || Easy and amazing recipe ||
Views: 1345 Food Slide
Bechamel Sauce|white Sauce| ihm basic kitchen recipes|Basic French Mother Sauce|
Béchamel sauce also known as white sauce, is made from a white roux (butter and flour) and milk. It is one of the mother Basic sauces of French cuisine. It is used as the base for other sauces like mustard sauce cheese sauce Etc
Views: 1802 Food Slide
Chicken Stock|white Chicken Stock| How to make chicken Stock l|
Stock is a flavored liquid preparation. It forms the basis of many dishes, particularly soups and sauces. Making stocks involves simmering animal bones or seafood, or vegetables in water or wine, adding mirepoix or other aromatics for more flavor.
Views: 1302 Food Slide
Veloute Sauce |French Mother Sauce | Ihm Basic Training Kitchen |
Veloute Sauce is one of the Classical French Mother Sauce, This is very simple to make and compliments very well with chicken and pies to make veloute Sauce we Require 100 gm of flour 100 gm of butter 1 liter white chicken stock thyme bat leaf pepper corn and parsley Take a sauce pan and melt butter on low flame, once its melted down add flour in it and cook for 4 to 5 minutes stirring continuously until it reach blond colour add stock in batches to avoid lumps, cook for 15 min add sachet d'épices season and test if the sauce is ready or not do a spoon test if the back of your spoon coats the sauce that means its ready
Views: 1558 Food Slide
Chapli kebab|Bun kebab|Sandwich kebab|
The chapli kebab is a popular street food throughout Khyber Pakhtunkhwa and other parts of Pakistan, as well as in eastern Afghanistan.It can be served and eaten hot with naan bread, or in buns and sandwiches such as a bun kebab. Mutton mince 500gm 2 onion fine chop Cumin roasted crushed 1 tablespoon Coriander roasted crushed 1 tablespoon Anar Dana 1 tablespoon Ginger garlic paste 1 tablespoon each Green chilli chopped 5 no Green coriander Salt to taste Mix all the ingredients with mutton mince and keep aside With wet hands shape the kebab Heat oil in a pan and cook the kebabs for 5 min on each sides on medium heat Remove from heat and enjoy
Views: 409 Food Slide
Shahi Seviyan || Indian milk dessert || Easy Indian Sweet dish || quick Indian sweet ||
Quick and easy dessert to make when you are in a hurry...it takes maximum 30 min to make this delicacy... Best served cold!!!
Views: 275 Food Slide
Old Delhi Style Authentic Chicken Biryani
Ingredients. Quantity Chicken 2kg Rice 2kg Curd. 1/2 kg Shan biryani masala 1 Pkt Fennel seeds. 30gm Green cardamom 3 gram Black pepper corn. 5 gram Bay leaf 5gram Cinnamon 10 gram Jeera 5 gram Clove 10 no Black cardamom 5 no Maize 2 gram Red chilli whole 2 no Rose water 2 tbsp Chilli pickle. 150 g Method Clean and wash rice, soak in water Clean and wash chicken Take half of the whole spices and tie them in a cloth and keep it with Chicken along with 2 whole onion and one whole garlic Keep the chicken for boiling adding some water and salt to it covered for 10 to 15 min After 15 min turn off the fire and let the chicken cool down remove the chicken and keep the stock for further use make sure to drain all stock from the spice cloth Add red food colour in curd and mix well In a pot add oil add few whole spices add ginger garlic paste sauté for 3 min Then Add the boiled chicken curd Add Shan biryani masala do not stir start to Layer rice on top of chicken adding chilli pickle cover the pot and cook for 15 min on low flame ENJOY!!!!
Views: 1608 Food Slide
Chicken Biryani Oil Free...
Chicken biryani 1.5 kg chicken 1 kg rice Ginger 100 gm(paste) Garlic 100 gm(paste) Onion 5 to 6 no Mint leaves Star Anies 3 no Cinnamon 1 stick Green cardamom 5 to 7no Black cardamom2 no Maize 1 no Whole red chilli 3 to 4 no Butter milk double the quantity of rice For one cup of rice use 2 cups of buttermilk Green chili 8 no Mix pickle 50 g(optional ) Fennel seeds 1 tea spoon Chicken stock cubes 1 pkt Desi ghee 50 ml biryani masala 1 pkt Salt to taste 1. Cut the onion into slice 2. Heat ghee in a kadai fry onion to golden brown set aside 3. In a different pot heat butter milk on a slow flame add all the whole masala chicken stock cubes and shan biryani powder... let it simmer Add ginger garlic paste Add chicken to it and let it simmer on low heat for 15 minutes Keep the rice soaked in water for half hour and drain add rice to buttermilk and keep on high flame Add the fried onion Bring to a firsr boil then Keep it on slow flame cover it with a dough to apply dum Put the lid onn and let it cook on low flame for 20 to 25 min Chef tip...😎It's always good to place a tawa under the pot to prevent rice from burning
Views: 915 Food Slide
Cheesy Bread Pakode
Whenever we eat bread pakode we 're thirsty and no matter how good they are made they have a dry taste.. so to over come this dryness I have given a little twist to it I have added mayonnaise and cheese to increase its moisture... I hope you guys would enjoy the video
Views: 191 Food Slide
Gushtaba| Kashmiri Gushtaba| ihm regional Cuisine| qtk menu|
Ingredients minced lamb mutton 800gms boneless and 200gms meat fat .Beat it with a meat hammer until it becomes a smooth paste • 50 ml Oil to deep fry onion , make paste of fried onion • Onions,sliced 1 medium • Green cardamom powder 1 teaspoon • Salt to taste • Mutton stock 1 litre • Curd 1 litre • Cloves 5 no • Black cardamoms 2 • Green cardamoms 7 to 8 • Star Annie's. 1 no • Bay leaf. 1 no Cinnamon 1 stick • Fennel seed powder 1 tbsp • Dry ginger powder 1 tbsp • Garlic paste 1 1/2 tablespoons • Pure ghee 100 ml • Dry mint leaves 1 tea spoon Method: Heat oil in a kadai and deep fry the onions till brown.Cool and grind into a fine paste. Keep aside Beat the mutton with a meat hammer until it become a smooth paste. You can add some of the spice in the meat like fennel powder dry ginger salt Cook the mutton balls for ten to fifteen minutes in the mutton stock. Also add the spices in mutton stock bay leaf cinnamon black cardamom green cardamom In another pan mix yogurt with half a cup of water and blend well. in a kadai add curd and the spices and keep it on low flame make sure that you stir it continuously until the first boil comes Add the stock with meat balls into curd and cook further until you reach the desired thickness Add brown onion paste and garlic paste to it. Add ghee and continue to cook.Simmer for a while and then add crushed dried mint leaves.
Views: 1691 Food Slide

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