The Slow Fire Chef

Head Chef Semanti shares one of the simplest recipes she has ever done on the show and probably one of the most delicious. Handed down by her mother, Bhutanese Chicken Stew is an adapted recipe of Jasha Maroo, a popular Bhutanese dish. Detailed recipe will be posted below in a day or so. New Episode, every week. Mostly, on Fridays. Subscribe to The Slow Fire Chef Channel: https://www.youtube.com/c/TheSlowFireChef The Slow Fire Chef Website: http://www.theslowfirechef.com/ If you do try try our recipes, do post a picture and tag us on social media. The Slow Fire Chef Social Media: Twitter: https://twitter.com/TheSlowFireChef Facebook Page: https://www.facebook.com/TheSlowFireChef/ Instagram: https://www.instagram.com/theslowfirechef/ LinkedIN: https://www.linkedin.com/in/theslowfirechef/

"More butter Please" is the mantra guiding Junior Chef Amit's easy to make recipe for LEMON BUTTER GARLIC PRAWNS. Detailed recipe will be posted below in a day or so. New Episode, every week. Mostly, on Fridays. Subscribe to The Slow Fire Chef Channel: https://www.youtube.com/c/TheSlowFireChef The Slow Fire Chef Website: http://www.theslowfirechef.com/ If you do try try our recipes, do post a picture and tag us on social media. The Slow Fire Chef Social Media: Twitter: https://twitter.com/TheSlowFireChef Facebook Page: https://www.facebook.com/TheSlowFireChef/ Instagram: https://www.instagram.com/theslowfirechef/ LinkedIN: https://www.linkedin.com/in/theslowfirechef/  

  Head Chef Semanti shares the recipes for a meal that is health food enthusiasts and vegetarians delight. Junior Chef's? Not so much but he made a resolution to eat healthier. So here we are - Cream of Broccoli Soup, Greek Aubergine Salad, Parsley Potatoes and freshly baked corn bread. Detailed recipes will be posted below in a day or so. New Episode, every week. Mostly, on Fridays. Subscribe to The Slow Fire Chef Channel: https://www.youtube.com/c/TheSlowFireChef The Slow Fire Chef Website: http://www.theslowfirechef.com/ If you do try try our recipes, do post a picture and tag us on social media. The Slow Fire Chef Social Media: Twitter: https://twitter.com/TheSlowFireChef Facebook Page: https://www.facebook.com/TheSlowFireChef/ Instagram: https://www.instagram.com/theslowfirechef/ LinkedIN: https://www.linkedin.com/in/theslowfirechef/

  SEASON 02 Junior Chef Amit might have struggled in pronouncing it but thankfully, he got the recipe right and baked what would easily classify as one of his most successful kitchen experiments so far. The recipe came out super aromatic, flavoursome and surprisingly, it was fairly easy to make. Some of the ingredients included fresh herbs, home made spice mix, loads of garlic, fresh orange, lemon juice and some veggies too. Detailed recipe will be posted below in a day or so. New Episode, every week. Mostly, on Fridays. Subscribe to The Slow Fire Chef Channel: https://www.youtube.com/c/TheSlowFireChef The Slow Fire Chef Website: http://www.theslowfirechef.com/ If you do try try our recipes, do post a picture and tag us on social media. The Slow Fire Chef Social Media: Twitter: https://twitter.com/TheSlowFireChef Facebook Page: https://www.facebook.com/TheSlowFireChef/ Instagram: https://www.instagram.com/theslowfirechef/ LinkedIN: https://www.linkedin.com/in/th

Featuring Mutton Yakhni Pulao and Gaajar Ka Halwa or as HeadChef Semanti calls them - Perfect New Year's Day Hangover nursing lunch! Detailed recipes will be posted below in a day or so. Subscribe to The Slow Fire Chef Channel: https://www.youtube.com/c/TheSlowFireChef The Slow Fire Chef Website: http://www.theslowfirechef.com/ If you do try try our recipes, do post a picture and tag us on social media. The Slow Fire Chef Social Media: Twitter: https://twitter.com/TheSlowFireChef Facebook Page: https://www.facebook.com/TheSlowFireChef/ Instagram: https://www.instagram.com/theslowfirechef/ LinkedIN: https://www.linkedin.com/in/theslowfirechef/

Christmas Special features HeadChef Semanti's recipes for Crusty Fried Chicken wings, Garlic Yogurt Dip, Spicy Tomato Salsa, hearty green salad, Orange Marmalade and a rich Christmas pudding. The Slow Fire Chef Wishes all our viewers, subscribers, friends and family a Merry Christmas! Detailed recipes will be posted below in a day or so. Subscribe to The Slow Fire Chef Channel: https://www.youtube.com/c/TheSlowFireChef The Slow Fire Chef Website: http://www.theslowfirechef.com/ If you do try try our recipes, do post a picture and tag us on social media. The Slow Fire Chef Social Media: Twitter: https://twitter.com/TheSlowFireChef Facebook Page: https://www.facebook.com/TheSlowFireChef/ Instagram: https://www.instagram.com/theslowfirechef/ LinkedIN: https://www.linkedin.com/in/theslowfirechef/

With three steps of marination over 6 hours and one hour in the oven, Junior Chef Amit believes this recipe for MUTTON TIKKAS made at home comes closest to the real deal made over charcoal grill or tandoor. Detailed recipe will be posted below in a day or so. New Episode every week, mostly every Friday. Subscribe to The Slow Fire Chef Channel: https://www.youtube.com/c/TheSlowFireChef The Slow Fire Chef Website: http://www.theslowfirechef.com/ If you do try try our recipes, do post a picture and tag us on social media. The Slow Fire Chef Social Media: Twitter: https://twitter.com/TheSlowFireChef Facebook Page: https://www.facebook.com/TheSlowFireChef/ Instagram: https://www.instagram.com/theslowfirechef/ LinkedIN: https://www.linkedin.com/in/theslowfirechef/

HeadChef Semanti shares an easy way to make one of Kolkata's most famous street food. Watch it for the recipe of iconic Kolkata Kathi Rolls and love it for the easy trick included to make flaky crispy delicious Lachcha Parathas. Detailed recipe will be posted below in a day or so. New episode every week, mostly every Friday. Subscribe to The Slow Fire Chef Channel: https://www.youtube.com/c/TheSlowFireChef If you do try try our recipes, do post a picture and tag us on social media. The Slow Fire Chef Social Media: Twitter: https://twitter.com/TheSlowFireChef Facebook Page: https://www.facebook.com/TheSlowFireChef/ Instagram: https://www.instagram.com/theslowfirechef/ LinkedIN: https://www.linkedin.com/in/theslowfirechef/

Sous Chef Amit shares the recipe adapted from his mother's recipe for cooking PUNJABI TOMATO FISH CURRY. A hot favourite in north Indian winters. Detailed recipe will be posted below in a day or so. New Episode every week, mostly every Friday. Subscribe to The Slow Fire Chef Channel: https://www.youtube.com/c/TheSlowFireChef If you do try try our recipes, do post a picture and tag us on social media. The Slow Fire Chef Social Media: Twitter: https://twitter.com/TheSlowFireChef Facebook Page: https://www.facebook.com/TheSlowFireChef/ Instagram: https://www.instagram.com/theslowfirechef/ LinkedIN: https://www.linkedin.com/in/theslowfirechef/

From the Royal kitchens of Awadh, comes a recipe that is popular across the country. Junior Chef Amit shares a really simple, easy and quick recipe for CHICKEN KALI MIRCH. The detailed recipe is posted below: Chicken Kali Mirch Recipe by Amit Mehra Ingredients: Chicken - 1 kg in curry pieces Curd (dahi) - 250 gms Onion - 2 medium, thinly sliced Ginger garlic paste - 2 teaspoons (heaped) Garam masala - 1 teaspoon Black Pepper powder - 2 teaspoon Whole Pepper corn - 8 to 10 Salt to taste Cashew nuts - 20 (ground into a fine paste) Bay leaf - 2 Oil - 3 to 4 tablespoons Green chillies and fresh coriander for garnishing Method: Marinate the chicken with salt, pepper, garam masala, ginger garlic paste and yoghurt. Keep aside for 30 to 45 minutes. Warm the oil in a pan - add the bay leaves and onions. Fry on slow fire till onion is brown. Add the chicken and all the marinade. Stir. Cover and let it cook in its own juices for 15 to 20 minutes. Stir occasionally. Take off lid and add

From the cuisine of North East India, comes a Simple, Quick and Unique Fish Curry recipe, perfect for a winter's day lunch. Detailed Recipe is posted below: Fish with Mustard Greens (lai saag) Recipe by Semanti Sinha Ray Ingredients: Fish - 4 to 6 pieces (Rahu, bhekti, Rawas, any scaly fish) Tender Mustard greens - 1 bunch Salt to taste turmeric - 1/2 teaspoon Red chilli powder - 1/2 teaspoon Ginger garlic paste - 1 + 1/2 teaspoon Onion - 1 large thinly sliced Tomato - 2 cut in chunks Potato - 1 cut in thick juliennes ( like french fries) Mustard oil - 4 tablespoons Method: Marinate the fish with salt and turmeric Pick out the hard stalks from the Mustard greens and discard Heat the oil to smoking and sauté the fish to a light golden brown. Take the fish pieces out and keep aside. In the same pan add the onion and fry till light brown. Add the ginger garlic paste and a sprinkling of water. Mix it around and fry for 3-5 minutes, till the raw smell goes away. Add the pota

HeadChef demystifies the iconic Burmese dish KHOW SUEY that seems cumbersome to make for many! A Simple recipe that anyone can make at home. SUBMIT YOUR RECIPE NOW FOR A CHANCE TO FEATURE ON OUR RECIPES FROM FRIENDS SERIES. Detailed recipe is posted below: Burmese Chicken Khow Suey Recipe by Semanti Sinha Ray Ingredients: For the gravy - Chicken - 1 full Onion - 1 large sliced Ginger garlic paste - 2 heaped teaspoons Curry leaves - 10, 15 Turmeric - 1/4 teaspoon Kashmiri mirch powder - 1/2 teaspoon Coriander powder (dhaniya) - 2 teaspoons Coconut milk - 1 cup Oil - 2 tablespoons Method: Put the chicken in a pressure cooker with 2 to 3 cups of water and 2 chicken stock cubes or 4 teaspoons of stock powder. Shut the lid and cook for 1 whistle. When the pressure reduces, open lid - take out the chicken, cool a little, then de-bone and put the bones back in the pressure cooker and cook for another 2-3 whistles to make double stock. Strain out the liquid and keep aside. Bones can b

Junior Chef Amit shares a simple and quick recipe for CHILLI PORK with mushrooms and mixed peppers. SUBMIT YOUR RECIPE NOW FOR A CHANCE TO FEATURE ON OUR RECIPES FROM FRIENDS SERIES. The CHILLI PORK recipe is posted below: Chilli Pork Recipe by Amit Mehra Ingredients: Boneless pork with fat - 500 gms Salt Garlic 10 cloves grated, 10 cloves whole Ginger 1 inch piece grated + 1 teaspoon juice Dark Soy sauce - 1 tablespoon Worcestershire sauce 2 teaspoon Honey - 1 tablespoon Red chilli powder 1 teaspoon Mix all of the above and keep aside for 1 hour. Meanwhile cut onions and marinate in a little peri peri sauce. Slice mushrooms (200 gms) and mixed bell peppers (red, green, yellow) and green chillies. Heat 1 tablespoon oil in the pressure cooker. Add the pork along with the marinade. Fry a little add 1/2 cup water, bring to a boil the close the lid. After the first whistle reduce the heat and let it simmer in the cooker for 7 to 10 minutes. Switch off. In a pan heat 1 tablespo

Made with Bengal gram and goat meat, this Mughlai speciality has a fairly easy and quick recipe as shown by Head Chef Semanti. Detailed recipe is posted below: Dal Gosht recipe Ingredients: Mutton - 500gms Chana dal (Bengal gram) - 4 heaped tablespoons Ginger garlic paste - 2 tablespoons Onions - 2 medium ( finely sliced) Turmeric - 1/2 teaspoon Pepper - 1 teaspoon Garam masala - 1 teaspoon Red chilli powder - 1 teaspoon Sugar - 1 teaspoon Salt - to taste Fresh mint leaves - a handful Green chillies - to taste Yoghurt - 5 tablespoons Oil - 3 tablespoons Bay leaf - 2 Method: Wash and soak the dal in a cup of water for one hour. Marinate the meat with salt, turmeric, red chilli powder and garam masala. Leave for half hour. After half hour add ginger garlic paste, yoghurt, pepper, green chillies, mint leaves, and sugar to the meat. Heat oil in the pressure cooker. Add bay leaves. Add onions. When the onions are brown, take them out of the oil and keep aside. Add the mutton with the m

  Junior Chef Amit's dear childhood friend & school mate Capt. Rohit Baswani shares a delicious and quick to make recipe for Mutton Liver that he learned during his time served in the Indian Army. Recipe by Capt Rohit Baswani is posted below: Mutton liver masala Ingredients: Mutton liver - 500gms Onions - 2 medium Ginger garlic paste - 2 teaspoons Vinegar - 2 teaspoons Salt - to taste Turmeric - 1/2 teaspoon Pepper - 1 teaspoon Garam masala - 1 teaspoon Green chillies - 4 or 5 Capsicum - 1 Oil - 2 tablespoons Method: Marinate the liver in vinegar, salt, pepper, turmeric, ginger garlic paste for 1 hour. Heat oil. Add one bay leaf. Add one thinly sliced onion. Brown the onion. Add the marinade to the pan (not the liver as yet). Cook till the raw smell of the marinade is gone then add the liver. Cook on medium flame for 7 odd minutes till liver is done. Prick the liver - if the liquid still runs red you need to cook it more. Add the capsicum and 2nd onion cut in chunks and t