Author Archives: Avtar Singh Rana

Ingredients for making the Oats Ladoo💐👍❤️ For making of 15 to 20 ladoos 1 coconut (ripe gola) cut into small pieces 1/2 bowl oats 1/2 cup chopped dryfruits (almonds, pistachio, cashews nuts, figs) 1 tin condensed milk 5-6 cardamom pods 1/2 bowl – raisins Method of making the Oats Ladoo❤️💐 Dry roast oats till itContinue reading “Chef’S Nectar, “Oats Coconut Ladoo” festive speciality 💐😘”

Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as coq au vin jaune, coq au Riesling, coq au pourpre or coq au violet, coq au Champagne. As perContinue reading “Chef’s Nectar, “Chicken Coq Au Vin” 🥰👌”

Slow cooking lamb makes it melt-in-the-mouth tender, and with this simple recipe, the oven does most of the work. It can also be made in a slow cooker. You can use a pale or golden ale for the beer.👍👌 Ingredients for making the beer braised Lamb Shank👍😘💐 3 lamb shanks or as per your requirementContinue reading “Chef’s Nectar, “ Beer Braised Lamb Shank” out of the world 👌❤️💪”

Ossobuco or osso buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. Ingredients for making the Ossobuco❤️ 1 sprig fresh rosemary 1 sprig fresh thymeContinue reading “Chef’s Nectar, “ Ossobuco” 👌👍😘”

Valencia’s position on the coast meant people had access to a lot of good seafood to add to their dishes and though the original paella recipe used rice, meat and beans along with saffron and paprika the most popular form nowadays is seafood paella. Ingredients for making the Paella😘👍 3kg Veggie paella Ardo 1kg musselsContinue reading “Chef’s Nectar, “ Paella Royale” wow it’s really delicious !😘👌👍”

In Italy the briefly cooked fresh tomato sauce is called “ pizzaiola” it is traditionally served on the top of steak. We use sirloin, but if you’d prefer to use flank steak or skirt steak, just reduce the cooking time. The sauce is also good on pasta. This is one of the best sauce alongContinue reading “Chef’s Nectar, “Steak Pizzaiola” famous Italian preparation!🥰👌”

These Jamaican chicken dish have a really numbing, strong flavour. Make them as spicy as you want as per your preferences. This dish is really very tasty and served with Caribbean Rice and Beans which is also goes well along with this fabulous dish.This dish needs to be marinating for at least 4 hours beforeContinue reading “Chef’s Nectar, “ Caribbean Jerk Chicken”😘👌👍”

These crab and chickpea bites “sliders” start with chickpeas paste or you can use the readymade one or canned. For making this fabulous snacks Falafel Crab Cakes (I use canned chickpeas, tweak the spice blend to make it more sandwich-friendly, and add a tiny bit of flour to help the patties hold together more easilyContinue reading “Chef’s Nectar, “Crab Falafel Sliders” Yummiest snacks for kids 😘👍👌😋”

Mango Badam Ladoo with a blend of the coconut is the perfect to celebrate any festive season, especially made for dearest sister on the Occasion of Raksha Bandhan !! So thought better to share with my other friends and followers also. Enjoy this festive treat by prepared your self with your loved ones.❤️❤️💐 Ingredients forContinue reading “Chef’s Nectar, “Mango Badam Ladoo” A Sweat treat from dearest Sister!🙏💐 for Raksha Bandhan !”

Most of the people only knows the name of Caribbean Jerk Chicken, but this dish also will leave a very good impact if you are the poultry/ Chicken Lover. One of my good friend she Used to Live on the Jamaican Island from last two decade and also foodie. She once told me during theContinue reading “Chef’s Nectar, “Caribbean Chicken” A dish full of flavors !🥰❤️👌”