Fresh Cream

POTATO SALAD

INGREDIENTS :

  • 4 Potato boiled.
  • 2 tbsp coriander leaves.
  • 12 cup peas boiled
  • 12 cup Gagan Fresh Cream
  • 1 green chilli
  • salt to taste
  • 1tsp lime juice.

Method:

  • Cut the potatoes into cubes.
  • Mix all other ingredients in bowl.
  • Serve with coriander leaves.

CHICKEN SALAD

INGREDIENTS:

  • 800 gm chicken pieces
  • 1tsp coriander powder
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 1 tbsp onion paste
  • 1 tsp red colour
  • salt to taste
  • 1 tsp red chilli powder

Method:

  • Make a mayonnaise dressing or use readymade mayonnaise mix.
  • Mix all other ingredients into bowl.

MURG MAKHANI

INGREDIENTS:

  • 800 gm chicken pieces
  • 1tsp coriander powder
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 1 tbsp onion paste
  • 1 tsp red colour
  • salt to taste
  • 1 tsp red chilli powder

For gravy:

  • 4 large tomatoes.
  • 4 tbsp butter
  • 1 tbsp Gagan Fresh Cream
  • 1 tsp cumin powder
  • 1 tsp red chilli powder
  • 1 tsp black pepper powder
  • 2 tsp ginger copped
  • 2 tsp green chilli

Method:

  • Marinate chicken along with colour, onion, ginger, garlic paste, red chilli powder, coriander powder and sour curd &marinate overnight.
  • Take pan and heat butter in it. Mix chopped tomatoes, ginger paste and cumin powder. Finally add chicken and cook for 8-10 minutes. Then, add fresh cream and serve with coriander leaves.

SHAHI PANEER RECIPE

Ingredients:

  • 200 gms Paneer
  • 2 Medium Onions
  • 1" Ginger
  • 3-4 Garlic Pieces
  • 2 Green chilli
  • 25 ml tomato puree.
  • 1/2 tsp White Pepper Powder
  • 1 tsp Red Chilli Powder
  • 3/4 tsp Turmeric Powder
  • 1 tsp Garam Masala Powder
  • 3-4 tbsp Gagan Fresh Cream
  • 1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane)
  • 15 ml butter.
  • Salt to taste

Preparation:

  • Heat oil in a kadhai.
  • Cut paneer into small cubes. Fry over medium heat until light brown.
  • Keep the paneer pieces aside.
  • Sauté the dry fruits in one tablespoon of oil.
  • Grind onion, ginger, garlic and green chilli in a blender and make a fine paste.
  • Fry the mixture in the remaining oil until golden brown and oil starts separating.
  • Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Sauté for 1-2 minutes.
  • Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
  • Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.
  • Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.
  • Garnish shahi paneer with cream and dry fruits and coriander leaves

CREAM OF TOMATO SOUP

INGREDIENTS:

  • 1/2 KG. Of ripe tomatoes remove seeds, peeled and chopped
  • 2 tbsp of Olive Oil
  • 1 Onion chopped
  • 1 Clove of garlic crushed
  • 1 Small red pepper chopped (optional)
  • 4 Cups of chicken or vegetable stock
  • 2 oz of tomato paste
  • 1/4 cup of Basil
  • 15 ML Gagan Fresh Cream

Method:

  • Heat the oil in a heavy pan; cook the onion, garlic and red pepper till soft.
  • Add the tomato and cook for another 10 minutes.
  • Add the tomato paste, salt and pepper to taste.
  • Cover and let it simmer for 15 minutes.
  • Allow to cool slightly and put the mixture in a blender until it is smooth.
  • Return to the pan and heat gradually.
  • Cook for 2 minutes and serve.

MINESTRONE SOUP

INGREDIENTS

  • 1 large tomato
  • 1 2" piece white pumpkin
  • 1 onion
  • 1 carrot
  • 1 potato small
  • 3 cups water

Chop in Juliennes:

  • 1 carrot
  • 1 capsicum
  • 1 spring onion sprig
  • 2 cabbages leave
.

Other ingredients:

  • 1 tbsp. butter
  • 2 tbsp. boiled, drain pasta (macaroni, noodles, spaghetti, any)
  • 1 tsp. red garlic sauce
  • 1/2 tsp. ginger grated
  • 1 tbsp. tomato ketchup
  • 1 tbsp. Gagan Fresh Cream
  • 1 tbsp. grated cheese salt to taste
  • pepper to taste

Method:

  • Blend pressure cooked veggies in mixer. Strain. Heat butter in a heavy deep pan.
  • Add ginger, stir, add julienned veggies, and stir fry for 2-3 minutes. Add pureed stock.
  • Bring to a boil.
  • Add all other ingredients, except cream and cheese. Stir and simmer for 2-3 minutes.
  • Serve hot in individual bowls. Sprinkle some cheese and a swirl of cream before serving.


Note: Juliennes are vegetables, etc. cut in thin strips of approx. 1 1/2" length. First chop vegetable in thin slices, and chop slices into thin slivers

DAL MAKHANI

Ingredients:

  • 1 cup Whole Urad Daal
  • 1 Onion (finely chopped)
  • 3 Green chillies (finely chopped)
  • 1 tbsp Red Kidney Beans
  • A few Coriander Leaves (chopped)
  • 4-5 flakes Garlic Paste
  • 1 tsp Cumin Seeds
  • 1/2 tsp Turmeric Powder
  • 1 Tomato (finely chopped)
  • 1/2 cup Stirred Curd
  • 1/2 cup Gagan Fresh Cream
  • 2 tbsp Butter
  • 1 inch Ginger Piece (chopped)
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Garam Masala
  • Red Chili Powder to taste
  • Salt to taste

Method:

  • Soak kidney beans overnight in water.
  • Put urad daal and kidney beans with water and a little salt in a pressure cooker and cook for about 25 minutes.
  • Mash the mixture and again cook for 15-20 minutes.
  • Add cream and curd to the daal.
  • Heat oil in a kadhai.
  • Sauté cumin seeds and add garlic paste.
  • Fry the paste till light brown.
  • Add onions and sauté till golden brown.
  • Add tomatoes, ginger, and green chillies.
  • Now add turmeric powder, coriander powder, chilli powder, and salt.
  • Fry for a few minutes.
  • Reduce the flame to medium. Add daal and stir.
  • Add garam masala powder.
  • Garnish with chopped coriander leaves and add a dash of butter.


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