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Four Special Dishes From Master Chef
Nazim Khan, a certified master chef living in the United States and executive chef at Bryan Medical Center in Nebraska, is the son of Old Dhaka. Due to his profession, he is an expert in foreign cuisine, but he also goes for domestic cooking. He gave recipes of four desi and fusion dishes for the readers of Naksha.
What are the Four Special Dishes From Master Chef Nazim Khan?
- Saffron Almond Juice
- Bhuna Khichuri
- Shahi Chicken Boti Kabab
- Lemon Yogurt
Saffron Almond Juice
Ingredients: 1 cup of milk, 3 cups of sugar, 1 tablespoon of pistachios, 1 tablespoon of cashew nuts, 1 tablespoon of walnuts, 1 tablespoon of raisins, 1 pinch of saffron, 4 teaspoons of kewra water, and 2 tablespoons of flour.
Method: First mix well with milk, sugar, flour in a bowl. Meanwhile, all the nuts and raisins should be blended with milk. Now pour the milk mixture into a pot in the oven and heat it on low heat. After burning, take it out of the oven and mix it with kewra water and saffron. Now keep it in the fridge and serve cold.
Ingredients: Half a cup of Mug dal, 1 cup of basmati rice, 2 tablespoons of ghee, 2 tablespoons of barista oil (onion fried oil), 3 cups of onion pieces, 2 cups of green chilies, 1 tablespoon of ginger, half a teaspoon of garlic, turmeric powder Half a teaspoon, 1 piece of cinnamon, 2 cloves, 1 bay leaf, 3 cups of boiling water, 1 teaspoon of salt and half a cup of boiled chanabut.
Method: First wash the rice and pulses well and drain the water. Then heat a pot on medium heat in the oven and fry the onion with ghee. The color of the onion should be light brown. Now fry for 2 to 3 minutes with everything except boiled chana. Now add hot water and salt. When the water boils, reduce the heat and cover with a lid. After 20 to 25 minutes add boiled chanabut.
Shahi Chicken Boti Kabab
Ingredients: 900 gms of chicken breast meat, 2 tablespoons of adabata, 1 tablespoon of garlic, 1 cup of sour curd, 3 cups of mustard oil, 1 tbsp of cashmere pepper, 1 tbsp of cumin, 1 tbsp of cumin, 2 tbsp of hot spices, 1 tbsp of nutmeg powder. , Half a teaspoon of cinnamon powder, 4 tablespoons of lemon juice, 1 teaspoon of salt, a quarter cup of the almond mixture, and 2 tablespoons of fried onion for the barista.
Method: First you have to cut the breast meat without bones. Then blend the almond mixture and onion barista in a bowl. In another bowl, mix all the spices, oil, and yogurt with the meat and marinate for two hours. After two hours, take out the meat, put it on a stick, and fry it on low heat for 15 minutes. Then turn off the stove and make it smoky with hot coal and ghee in the foil. The wrapper of this foil should be covered with a pot of meat. Then there will be a smoky smell in the meat.
Ingredients: 2 tablespoons of lemon peel, half a cup of lemon juice, 3 cups of butter kept at room temperature, 1.5 cups of sugar, 4 eggs, and 1 pinch of salt.
Method: First you have to blend the lemon peel and sugar a little. Now you have to make cream by blending butter in the mixture. The lemon peel should be mixed in this mixture. When the mixture is well creamy, add eggs slowly. Then add a pinch of salt. Now pour this mixture into a saucepan. It should be heated on low heat. The mixture will thicken due to the egg mixture. Stir constantly so that the two are thick. If the temperature is 180 degrees Fahrenheit, it should be lowered. Cannot be taken at boiling temperature. Now serve cold.
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