Author Archives: Avtar Singh Rana

Indulge in homemade Luqaimat this Ramadan, with this heart touching recipe which will surely make/ fill your Eid with warmth of love and respect towards each other. Ingredients for making the Luqaimat Start the process of mixing 15 grams yeast5 grams sugar400 ml water Flavor with150 ml corn oil2 nutmeg powder Final main ingredients toContinue reading “Chef’s Nectar, “ Luqaimat Eid Speciality””

Mouth watering delicious, Chicken is dredged in finely grated parmesan cheese, then served in a lemon and parmesan cream sauce with fragrant garlic, which make this dish more palatable and delicious. Ingredients for making the Chicken For The Chicken: 2 large boneless and skinless chicken breasts halved horizontally to make 4 2 tablespoons flour (all purpose or plain) 2 tablespoons finely gratedContinue reading “Chef’s Nectar, “ Creamy Lemon Chicken Piccata””

Ingredients for making the Biryani  3 servings For the marination 200 gm Boneless chicken 3 tbsp Curd 1tsp Garlic paste 1tsp Ginger paste 1tsp Garam masala powder 1tsp Red chilli powder 1/4tsp Red food colour to taste Salt For Rice 1 cup Basmati rice (soaked 2 hours) 1 Bayleaf 1 Black Cardamom 1 Green CardamomContinue reading “Chef’s Nectar, “ Chicken Tikka Biryani” authentic vessel ware for serve Biryani is Handi..”

chefavtarrana.com/ Learn online cooking during this lockdown at your ease get the recipe book free for the registration of 10 days. Book your slot at the website. Or send your queries on the what’s app. Just a summer offer for you, registration fees INR. 1000 per participants.! Thank you, looking forward for your kind responseContinue reading “Delicious food catering, for family gathering for minimum guarantee of 15 to 20 pax @ very minimal price.(price as per your selection of food items) choose any world cuisine.”

Amritsari stuffed Kulcha recipe is the perfect Indian bread recipe from Punjab. It is a perfect Indian bread recipe for breakfast, lunch or dinner. Also known as Amritsari Naan I can easily have this Kulcha solely with just tangy green chutney. But, Try it once with Chole and Dal it tastes like a heavenly delicacy.Continue reading “Chef’s Nectar, “Onion Potato Kulcha” Amritsari..”

Everything you need to know about Sattu Sattu is Called the ‘Poor man’s protein’, sattu is the latest food which is steadily gaining popularity. Thanks to Bihar, Jharkhand, West Bengal and Uttar Pradesh, this underrated food ingredient has received the much deserving recognition in the recent times. It is basically a flour-like ingredient that isContinue reading “What is Sattu? Why it is the new Superfood.”

Madra is a thick yogurt based gravy which is a very popular dish in Himachal. Most of the time it is prepared in Himachal’s traditional function called Dhaam and is eaten along with rice and other similar delicacies. Serve Himachali Chana Madra with steamed rice Ingredients 2 cups Kabuli Chana (White Chickpeas) , soaked overnightContinue reading “Madra a nectar of Himachal Pradesh”

Babru is a traditional breakfast recipe that originates from the Northern state of Himachal Pradesh. This lip-smacking dish draws a parallel to the commonly known poori, except that this one is stuffed. Ingredients for delicious Babru 3 cup wheat flour 2 cup refined oil 1/2 cup split black gram 1/2 teaspoon baking powder salt asContinue reading “Chef’s Nectar delicious, “Babru””

Prep time: 15 minutes Servings: 4 Ingredients 4 tablespoons unsalted butter 2 tablespoons chives 1/4 teaspoon salt 1/8 teaspoon black pepper 12 large, cleaned, uncooked Omaha Steaks Wild Argentinian Red Shrimp Method of making 1. Heat medium skillet to medium-high heat. 2. Add butter cook until melted. Add chives, salt, pepper and shrimp to pan.Continue reading “Chef’s Nectar, “Connecticut- Shrimp Burger””

Prep time: 1-12 hours Cook time: 30-40 minutes Servings: 4 Butter and Balsamic: 4 tablespoons salted butter 2 tablespoons balsamic vinegar 2 teaspoons fresh thyme Grilled Onions: 2 large sweet onions 4 wooden skewers, soaked 1 tablespoon olive oil salt, to taste pepper, to taste To make dry brine: Combine salt and pepper; season steaksContinue reading “Chef’s Nectar, “New York Strips with Grilled Brown Butter Balsamic Onions””