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Cassia’s Sid Sahrut shows us how to cook her favorite casual dishes.

Chef and restaurant Syed Sahroot join us at 3pm to make two of our favorite casual dishes.

Josh Greggs / provided.

Chef and restaurant Syed Sahroot join us at 3pm to make two of our favorite casual dishes.

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Travel abroad May be on the back burner. But there is no such thing as delicious food that takes us immediately to the places where we want to be the most.

Today from 3 p.m., EquipmentCarol Hershfeld will be directly involved through the top chef and restaurateur (Cassia, French Cafe.) سید ساہروت۔ As he cooks for us two of our favorite casual dishes, kumara and mushroom krahi sauce and spicy symbol noodles.

Submit questions in our live chat below for Syed’s answer as he whips up these tasty dishes.

Read more:
* Sweet treat for lockdown: Readers send their favorite recipes.
* Auckland Restaurant Sidart sold it as an opportunity for further payment
* Cassia Restaurant Recipe for Tandoori Chicken

And just when you’re ready, here are the recipes:

Roast the room and mushrooms in the greasy sauce.

Karahi is an Indian bitter gourd used to stir meat and vegetables. This sauce contains tomato and pickle spices, so Kumara is a perfect match as it adds natural sweetness to the curry.

4 Serves as a central course.

Ingredients

400 grams of gold kamara peel, cut into cubes and cooked in a pot with salt water.

Cut 400 grams of different mushrooms like oysters, buttons, portobello, Swiss brown, even into pieces

1 jar Cassia in homemade sauce.

Oil

Salt

Garnish – Fresh coriander leaves or mushrooms.

Rice / bread to serve.

Method

Heat 50 ml olive oil in a frying pan over high heat. Add Kumara to the pan. Fry the room until golden.

Add the mushrooms to the pan along the waist and stir for 2 minutes.

Put the sauce in the pan and mix. Cook for 2-3 minutes until the sauce is hot.

Check the spices. Add salt if needed.

Garnish with mushrooms or coriander. Serve with rice or bread.

Staffs will speak to Carol Hershfield Sad Sehrawat.

Equipment

Staffs will speak to Carol Hershfield Sad Sehrawat.

Spicy symbol noodles.

This is one of my favorite dishes when I travel to Southeast Asia, it’s a version of my classic Hawker noodle dish and since we can’t travel we just have to fill in the blanks, if you want more Add hyacinth. It’s hot like me

4 Serves as a central course.

Ingredients

500 grams of Hawkins noodles

Extra in addition to 60 ml of ABC sweet soy sauce.

2 tablespoons spicy hyacinth

1 red onion finely chopped.

100 grams of ice peas

Fish sauce 10 ml

100 grams of green beans, chopped and halved.

5 cloves garlic peeled and chopped.

1 group spring onions, cut into 1 cm pieces.

3 eggs

To garnish fried snails.

Oil

Salt

Method

Put 2 tablespoons of oil in a frying pan over high heat. Fry onion, garlic, ice peas and green beans.

If you are using fresh Hooken noodles, skip this step. Cook the noodles according to the packet instructions, drain.

Add the noodles to the frying pan with the vegetables. Toss for a minute or two.

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