Author Archives: Avtar Singh Rana

Ingredients for making the Prawns 2 tablespoons olive oil 1/3 cup Sweet Chilli Sauce as per your choice available in grocery shop 1/3 cup coriander leaves, chopped 1 teaspoon lime zest 2 tablespoons lime juice 2 cloves garlic, finely chopped 1.2 kg large green prawns, peeled, de veined, tail left on 3 gms Basil leavesContinue reading “Prawns Sweet Chilly Sauce”

Ingredients for Chicken Kothe 1 cup all purpose flour 1/2 tsp salt Enough water, to knead the dough 1 tsp oil For sauce 1 tsp butter 1 tsp dried mixed herbs 1/4 cup tomato sauce 4 garlic pods 1 dry red chilli, broken 1/2 tsp soy sauce 1 tsp vinegar Salt, to adjust Method ofContinue reading “Pan seared Chicken Kothe”

Ingredients for making the Nachos 500 gm nachos 100 gm grated cheddar cheese 1 red onion 2 tablespoon lime juice 1 teaspoon sugar 100 gm grated mozzarella 600 gm tomato 4 cloves garlic 1/2 cup coriander leaves 2 green chill Making of Nachos with Salsa To prepare this delicious snack recipe, wash the tomatoes underContinue reading “Nachos with Tomato Salsa”

Ingredients of Rajasthani Laal Maas 2 Small onions, finely chopped 2 green chillies, finely chopped 18-20 red chillies 2 tsp coriander seeds (whole) 1 tsp jeera 1 cup mustard oil 10 cloves garlic, finely chopped 1 piece small ginger, finely chopped 1/2 kg lamb (cut into pieces with bones) 1 tsp salt 1 cup kachriContinue reading “Traditional Rajasthani Dish Laal Mass”

INGREDIENTS ⅓ cup falooda sev, 10 gms almonds 10 gms Pistachio 10 gms Cashew nutS 50 Ml Roohafza/Rose syrup ½ tablespoon sabja seeds (falooda seeds) 4 kulfi2 tablespoon rose syrup 200 ml Condensed milk 1 tsp Small Cardamom powder Requirements for Kulfi A few chopped pistachios, almonds or cashews nut Method of making the FaloodaContinue reading “Tri Color Kulfi Falooda”

Ingredients for making the ker Sangri 1/2 cup Ker 1 and 1/2 cup Sangri 4 tbsp Oil 1/4 tsp Hing 1 tsp Zeera 1 tsp Saunf/Aniseed 4-5 Dry Red Chillies 3 tsp Coriander Powder 2 tsp Red Chilli Powder 1 tsp Turmeric Powder 1 tsp Garam masala Powder 2 tsp Amchoor Powder 2 tbsp CurdContinue reading “Ker Sangri”

Ingredients for the Dal Dhokli 1 cup Tuvar Dal 1/2 tsp Turmeric Powder 1 tsp Red Chilli Powder Salt to taste 1/2 cup Tomato Chopped 5 cups Water 1 tsp Jaggery Grated 3 tbsp Lemon Juice Fresh Coriander For Garnishing Roasted Peanuts For Garnishing Making of Dhokli 1 cup Whole Wheat Flour 2 tbsp BesanContinue reading “Dal Dhokli”

Ingredients of Hare Mattar ki Tikki 500 gms green peas (shelled) 2 Tbsp desi ghee 1 tbsp ginger, chopped Green chillies to taste 1 tsp cumin powder 1/2 tsp yellow chilli powder 1 Tbsp chaat masala Salt to taste Roasted chana powder (for binding) 150 gms potatoes 1 Tbsp fresh coriander For Tamarind Chutney: 2Continue reading “Hare Mattar ki Tikki”

Ingredients for making the Fish Tikka (Serves 4) 520gms monkfish fillets cut into 4cm chunks 1 tsp lemon juice Salt to taste 4-5 wooden skewers Melted butter for basting (around 1-2tbsps) Lemon juice or chaat masala for garnish Mint chutney to serve For the marination 3 garlic cloves roughly chopped ½” ginger roughly chopped 1Continue reading “Fish Tikka with mustard and yellow chilli”

Ingredients for making the Cod with peas and asparagus risotto Cod loin 4 cod, fillet thick, skin-on 2 tbsp of olive oil 30g of unsalted butter salt to taste freshly ground black pepper Pea and asparagus risotto 150g of asparagus, spears fine 1l vegetable stock, fresh 2 chopped shallots 1 crushed garlic clove 25g ofContinue reading “Cod fillet with peas and Asparagus Risotto”