A few basic ingredients for Kashmiri Lamb Roganjosh.

Plated with passion by Platecraft Hospitality LLP.

What do you do when life gives you these ingredients?
You make Roganjosh. And that’s what we did too.

Ingredients for Roganjosh1


Ingredients for Roganjosh

A few basic ingredients for Kashmiri Lamb Roganjosh.
Roganjosh is a flavourful lamb or mutton dish, which is one of the signature recipes of Kashmiri cuisine. Often a part of the Wazwaan, a multi course meal in Kashmir .
Ingredients like saffron, dry ginger powder, fennel seeds are widely used in Kashmiri cuisine. Ratan jot is the root of plant, which imparts a red dye when infused in hot oil or ghee, used in Roganjosh.
#platedwithpassion, #platecrafthospitality, #instafood, #instamumbai, #roganjosh, #ratanjot, #kashmiri, #muttonroganjosh, #mumbai, #mumbaifoodlover, #mumbaifoodie, #goregaon, #malad, #everythingonaplate, #foodphotographer, #foodpics, #foodporn


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BEETROOT TUILE. PRACTICE MAKES PERFECT.

Plated with passion by Platecraft Hospitality LLP.

Beetroot Tuile.
Tuile is a baked French wafer. It is generally arced in shape. Thin and crisp, savoury or sweet. Can be made from cheese as well. Tuiles are used as garnishes for desserts like Panna cotta, sorbets or ice creams. Also used to garnish salads, appetizers and main course.
Tuile is named after curved tiles that line the rooftops of homes in the French countryside, Provence.

The recipe is quite simple although you need a little practice if you are making it for the first time. Following the recipe is the secret to great Tuiles.

Tried Tuile for the first time. Nailed it in my fourth attempt.
#platedwithpassion, #chefsofinstagram, #tuiles, #frenchcuisine, #frenchcuisine🇫🇷, #garnish, #foodbloggerai, #mumbaifoodie, #goregaon.

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MENU UPDATE FOR SUNDAY 27th AUGUST 2017.

Plated with passion by Platecraft Hospitality LLP.

MENU FOR SUNDAY 27th AUGUST  2017.

  • PEACH & WHITE CHOCOLATE PANNA COTTA WITH THYME INFUSED PEACH COMPOTE

Panna cotta means cooked cream in Italian.
A simple and easy to make dessert made with half & half cream, white chocolate,  condensed milk and peach puree, set with gelatine and chilled. Served with thyme and cinnamon infused peach compote.
#pannacotta, #platedwithpassion, #chefsofinstagram, #peachpannacotta, #peach, #italiandessert, #mumbaifoodlovers, #mumbaidiaries, #goregaon, #malad, #instamumbai, #instafood, #foodtalkindia.

Peach Panna cotta with thyme infused peach compotePeach Panna cotta with thyme infused peach compote 1

DETAILS- NON  VEGETARIAN (Contains gelatine), CHILLED, ITALIAN DESSERT  Rs 100/-per portion. SERVES ONE.

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MENU UPDATE FOR SUNDAY 27th AUGUST 2017.

Plated with passion by Platecraft Hospitality LLP.

MENU FOR SUNDAY 27th AUGUST  2017.

  • PEACH & WHITE CHOCOLATE PANNA COTTA WITH THYME INFUSED PEACH COMPOTE

Panna cotta means cooked cream in Italian.
A simple and easy to make dessert made with half & half cream, white chocolate,  condensed milk and peach puree, set with gelatine and chilled. Served with thyme and cinnamon infused peach compote.
#pannacotta, #platedwithpassion, #chefsofinstagram, #peachpannacotta, #peach, #italiandessert, #mumbaifoodlovers, #mumbaidiaries, #goregaon, #malad, #instamumbai, #instafood, #foodtalkindia.

Peach Panna cotta with thyme infused peach compotePeach Panna cotta with thyme infused peach compote 1

DETAILS- NON  VEGETARIAN (Contains gelatine), CHILLED, ITALIAN DESSERT  Rs 100/-per portion. SERVES ONE.

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MENU UPDATE – Menu for Sunday 18th September 2016.

Plated with passion by Platecraft Hospitality LLP.

Menu on Sunday 18th September 2016.

  • TAWA CHICKEN SEEKH KEBAB MASALA –

Tender and juicy chicken seekh kebabs and capsicums in creamy and spicy gravy, flavoured with  freshly roasted spices, onion and tomatoes. Laced with fresh coconut milk and garnished with coriander.

Serve with steamed rice or tandoori breads.

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DETAILS –NON -VEGETARIAN, BONELESS CHICKEN, MAIN COURSE. Rs 240/- per portion (500gms). Serves TWO.

CONTENTS -Each portion contains 06 pieces of chicken seekh kebab in gravy.

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  • STICKY CHOCOLATE BROWNIE –

If there’s one thing I love in this world more than brownies, it’s sticky chocolate fudge brownies. These are packed with an EXTRAAAA…. dose of the sinful chocolate (Food of the gods).

Eat it just as they are or microwave them for 45 seconds and top with a handsome scoop of vanilla ice cream and hot chocolate sauce.

After all, all we need is LOVE, but a little bit of…

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Macerating fruits and nuts for Christmas pudding.

Plated with passion by Platecraft Hospitality LLP.

Macerating fruits and nuts in spirits for Christmas pudding.

macerated-fruits-and-nuts-for-christmas-pudding

Although I’m late to macerate the ingredients of the Christmas pudding in spirits, the spirit of this festive season has just begun.
Candied orange peel, sultanas, raisins, cashewnuts, dates, dried candied fruits, glazed cherries, Demerara sugar and dried figs soaked in dark rum, brandy, orange juice and lemon juice. Flavored with freshly grated orange and lemon rind, allspice, cinnamon and nutmeg powder.

Chopped apples, fresh breadcrumbs, eggs, little milk and flour are added to the macerated fruits just before steaming the Christmas pudding. Steaming time is 5 hours on a low flame.

Note – Check the level of water in the steamer regularly to avoid steaming the pudding dry.
#chefsofinstagram, #christmastime, #christmaspudding, #ChefCode, #mumbaifoodie, #macerating.

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Macerating fruits and nuts for Christmas pudding.

Plated with passion by Platecraft Hospitality LLP.

Macerating fruits and nuts in spirits for Christmas pudding.

macerated-fruits-and-nuts-for-christmas-pudding

Although I’m late to macerate the ingredients of the Christmas pudding in spirits, the spirit of this festive season has just begun.
Candied orange peel, sultanas, raisins, cashewnuts, dates, dried candied fruits, glazed cherries, Demerara sugar and dried figs soaked in dark rum, brandy, orange juice and lemon juice. Flavored with freshly grated orange and lemon rind, allspice, cinnamon and nutmeg powder.

Chopped apples, fresh breadcrumbs, eggs, little milk and flour are added to the macerated fruits just before steaming the Christmas pudding. Steaming time is 5 hours on a low flame.

Note – Check the level of water in the steamer regularly to avoid steaming the pudding dry.
#chefsofinstagram, #christmastime, #christmaspudding, #ChefCode, #mumbaifoodie, #macerating.

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