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Chef’s Nectar “Murgh Korma”😘


Murgh Korma a traditional Indian dish which have a huge impact on world cuisine and famous all over the 🌍 world

Chicken korma is a beloved Indian recipe that came from the Moghuls (the Muslim rulers of much of India from the 16th to 19th centuries). The meat is lightly browned, then simmered in yogurt and pureed almonds and cashew nuts, which give the dish its creaminess, but what makes it really special are the fragrant spices: I use whole spices and grind them together so their flavors become one in the sauce.

Ingredients for making the Murgh Korma😘

  •  2 lb. boneless, skinless chicken thighs and breasts, cut into 2″ chunks
  •  1 tbsp. plus 1 tsp. minced ginger, plus one 2″ piece, peeled and sliced
  •  1 tbsp. minced garlic, plus 3 cloves, thinly sliced
  •  1 tbsp. fresh lemon juice
  •  Kosher salt, to taste
  •  1⁄4 cup blanched almonds
  •  1⁄4 cup raw cashews
  •  1 tbsp. poppy seeds
  •  3⁄4 cup canola oil
  •  1 tbsp. black peppercorns
  •  2 tsp. fennel seeds
  •  12 dried rose petals (optional)
  •  3 pods green cardamom
  •  2 whole cloves
  •  1 bay leaf
  •  1⁄2 stick cinnamon
  •  3 large yellow onions, thinly sliced
  •  3 green serrano chiles, stemmed and minced
  •  1 tsp. ground turmeric
  •  1⁄2 tsp. paprika
  •  1 cup plain yogurt
  •  6 tbsp. heavy cream
  •  Cooked rice, for serving

Method of making the Murgh Korma

Toss chicken, 1 tbsp. minced ginger, minced garlic, juice, and salt in a bowl; chill 1 hour.

Purée almonds, cashews, poppy seeds, and 1⁄3 cup water in a blender; set nut paste aside.

Heat 1⁄2 cup oil in a 6-qt. saucepan over medium-high heat. Add peppercorns, fennel, rose petals, cardamom, cloves, bay leaf, and cinnamon; cook until toasted, about 2 minutes.

Add sliced ginger, remaining garlic, and onions; cook until deeply caramelized, about 45 minutes. Purée mixture with 1⁄3 cup water; set onion paste aside.

Add remaining 1⁄4 cup oil to pot over high heat. Add onion paste, remaining ginger, and chiles; cook until oil separates, about 6 minutes, Add turmeric, paprika, and salt; cook for 1 minute. Add chicken; cook until lightly browned, about 8 minutes.

Add 1 cup water; boil. Reduce heat to medium-low; cook, covered, for 15 minutes. Add nut paste and yogurt; cook until emulsified, about 3 minutes. Stir in 4 tbsp. cream; drizzle with remaining cream to garnish. Serve with steam Basmati rice or Jeera Pulao, better goes with Garlic butter Naan. Enjoy💐💕

Chefs Nectar loaded Tacos with guacamole’s fish and condiments 😋😍😎


Tacos my personal favorite

Ingredients needed to make it more delicious

Servings: a bunch of kiddos with there favorite Tacos

Fish Taco Ingredients:

  • 24 small white corn tortillas
  • 1 1/2 lb tilapia/ or seafood of your choice
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp cayenne pepper
  • 1 tsp Salt as per your taste
  • 1/4 tsp black pepper
  • 1 Tbsp healthy extra virgin olive oul
  • 1 Tbsp unsalted butter

Fish Taco Toppings:

  • 1/2 small purple cabbage
  • 2 medium avocado, sliced
  • 2 roma tomatoes, diced (optional)
  • 1/2 diced red onion
  • 1/2 bunch Cilantro, longer stems removed
  • 4 oz 1 cup Cotija cheese, grated
  • 1 lime cut into 8 wedges to serve

Ingredients for making the special sauce:

  • 1/2 cup sour cream
  • 1/3 cup yummy mayonnaise
  • 2 Tbsp lime juice, from 1 medium lime
  • 1 tsp powder of Garlic
  • 1 tsp spicy sauce Sriracha optional as per your taste

Method of making your favorite Tacos

  • Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
  • Lightly drizzle fish with olive oil and coat each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
  • Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
  • To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
  • To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce, Serve with a fresh lime wedge to squeeze over tacos. I decorate it with cherry tomatoes, sliced roasted ham and tulle to make it more appealing and beautiful

Enjoy this fabulous recipe any point of time when ever you feel hungry, enjoy Bon appetite 😋😊😍

Chefs nectar Double decor Cheese Burger😘😋


Ingredients which you will 💗 love

Burgers:

  • 1 tbsp vegetable oil
  • 450 g (1 lb) minced (ground) beef ideally 20% fat
  • Salt to taste
  • ¼ tsp ground black pepper
  • 4 slices burger cheese use regular burger cheese or slices of your favourite cheese
  • Brioche Buns Toasted
  • large handful curly lettuce sliced
  • 2 large tomatoes sliced
  • ¼ brown onion peeled and sliced
  • 8 tbsp home made or mixed burger sauce

Simple steps of making the delicious 🍔

  • Preheat a griddle or large frying pan until hot and brush with the vegetable oil.1 tbsp vegetable oil
  • Form the beef mince into 4 patties and sprinkle on both sides with the salt and pepper.450 g (1 lb) minced (ground) beef, ½ tsp salt, ¼ tsp ground black pepper
  • Place the patties on the griddle and cook, for about 3 minutes, until browned, then turn the burgers over and place a slice of cheese on top of each burger.4 slices burger cheese
  • Cook for a further 1-3 minutes, until the burger is cooked through.
  • Take the burgers off the griddle when cooked and leave to rest for 2-3 minute
  • Whilst the burgers are resting, mix the sauce ingredients together and put to one side.8 tbsp burger Sauce
  • To assemble the burgers. Place the lettuce on the bottom of two of the burger buns followed by slices of tomato. Add a burger to each bun.2 brioche buns, large handful curly lettuce, 2 large tomatoes
  • Top with onion slices and another burger.¼ brown onion
  • Drizzle over the sauce and place the top of the bun on each burger and serve.

Notes most important things to follow is layering of the 🍔 body, sauce, patties and rest of the ingredients follow Avtar Singh Rana for more recipes. Try out chef nectar cook book available at Amazon 👍 happy cooking Bon appetite 💐

Burrata Salad (In My Way of plating and style) Che’s Nectar


” Burst Tomato Burrata Salad. Juicy roasted cherry tomatoes, creamy burrata cheese, dollops of pesto, swish of olive oil and crusty bread. Simple, luscious, rustic perfection”

Ingredients needed to make the Salad

  • 200g/ 6 oz x 1 fresh burrata cheese

Roasted tomato: Optional 

  • 500g/ 1 lb (4 cups) cherry or grape tomatoes
  • 2 tbsp extra virgin olive oil
  • 2 tbsp shallot , finely chopped (US: shallot), ~1/2 small (Note 3 subs)
  • 1/2 tsp cooking/kosher salt
  • 1/4 tsp black pepper
  • 2 tsp sherry vinegar (or apple cider or red wine vinegar)

Serving:

  • 1/2 tsp salt flakes (or half the quantity for cooking/kosher salt) (Note 4)
  • 1 tbsp extra virgin olive oil , a good one is best, for finishing
  • Few fresh basil leaves , for sprinkling (Note 2)
  • Warmed crusty bread , for mopping
  • e-chill – Take the burrata out of the fridge and leave on the counter for 30 minutes, to take the fridge-chill out of it. Keep it in the water in the tub.

Roasted tomatoes/Heirloom Tomatoes

  • Preheat oven to 200°C/400°F (180°C fan).
  • Roast 10 min – Toss the cherry tomatoes with the olive oil, shallot, salt and pepper (in a bowl, or on a tray). Spread on a tray. Roast 10 minutes until softened but not collapsing.
  • Vinegar – Gently push the tomatoes to one end of the tray. Drizzle over vinegar. No need to mix.

Arrange on the platter

  • Tomatoes – Carefully transfer tomatoes to a plate, spreading them out in a single layer.
  • Burrata – Gently (GENTLY!!) drain the water out of the tub and roll the burrata out into your hand. Place a burrata on top of tomatoes.
  • Finish – Drizzle the 1 tablespoon of good extra virgin olive oil all over the plate. Dollop pesto randomly all over. Sprinkle with salt flakes and basil.
  • Serve with crusty bread on the side! or you can serve on the top of the sour dough.

Cajun Jambalaya, Chef’s Nectar


Jambalaya is a traditionally dish of native American and good resources of so many different countries, its succulent , sweet and spicy flavors enticed the appetite and good source of nutrition and proteins. Jambalaya is a savory rice dish that developed in the U.S. state of Louisiana fusing together Africa, Spain, and French influences, consisting mainly of meat and/or seafood, and vegetables mixed with rice and spices. 

Ingredients for making the Jambalaya

1 tablespoon olive oil1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut in 1/2″ bias-cut slices
2 cups chopped yellow onion
1 cup chopped celery
1 cup chopped red bell pepper
2 tablespoons minced garlic
1 jalapeno pepper, seeded and minced
2 cups uncooked jasmine rice
3 cups unsalted chicken stock
1 (14.5 ounce) can diced tomatoes, drained
1 ½ teaspoons kosher salt
½ teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined
½ cup thinly sliced scallions, plus more for garnish
2 tablespoons fresh lemon juice


Method of making the Jambalaya

  1. Heat oil in a large heavy bottomed pan  over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until lightly browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until vegetables are softened. Add rice and cook, stirring constantly, 30 seconds.
  2. Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is just tender, 10 minutes later. Add shrimp, cover, and cook until shrimp turn pink, about 4 minutes. Remove from heat. Stir in scallions and lemon juice. Garnish with additional scallions.
  3. Served hot garnished with fresh green spring onions, yum yum yummy..

“Chefs Nectar”


Sea food Romance with smoked pepper sauce and English muffins 💕😊😋

Assorted Seafood with olives peppers and cucumbers

Ingredients

50 Gms Smoked salmon

30 gms Crab meat

30 gms Clams

30 gms Scallops

50 gms Tiger prawns

50 gms Red pimento

2 gms Crushed Black pepper

10 gms dry red chilli

5 garlic cloves

20 ml Chardonnay wine

20 gms shallots

5 gms olives

50 gms Cucumber

10 ml Olive oil

3 gms kosher Salt

2 gms garlic powder

2 gms onions powder

3 English muffins

Method of processing:

  1. Peel all the raw ingredients, like garlic, shallots, peppers and prawns.
  2. Heat oil in the pan swirl little garlic and sweat a little then add red peppers, shallots and dry red chilly smoked till it gives the smoky fragrance.
  3. Then add the tossed ingredients in the blender and make a smooth paste, if you want you can add the seasoning while making the paste too.
  4. Chopped all the seafood and marinate with salt and pepper and Chardonnay wine and keep the side.
  5. In heavy bottom pan add olive oil and add chopped garlic, shallots and peppers puree, add garlic powder, onions powder, seasoning and marinated seafood, cooked on a slow medium heat.
  6. While the seafood is cooking in the sauce you arrange the plate, with English muffins and cucumber slices with a swirl of smoked peppers sauce on a side as shown above in the plate.
  7. Check the seafood after 10 minutes and check the consistency and texture. Adjust the seasoning as per your taste.
  8. Arrange the seafood in the middle of the plate with round deep mold, arrange the muffins on the side and roll the cucumbers slices on the side of the seafood, garnish with olives and enjoy this exotic seafood food dish with English muffins.

Please Note:

You can add shredded Parmesan cheese, basils, or fresh thyme as well, to make it more delicious and flavorful. Even you can fill the English muffins with cheese or butter as well. There are so many ways to have this exotic dish. Must try..

Bon Appetite😊😘👍💐 Chef Avtar Singh Rana

Grilled stuffed Pumpkin with meat and veggies in a-beet glaze. Or you can use Cranberry sauce instead.6


Chefs nectar, chefs plating it’s up to you how you want to set up this simple recipe

Ingredients for Pumpkin

  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp ground mustard
  • 1 tsp paprika
  • 2 tsp brown sugar
  • 2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 lb. chuck roast or beef brisket
  • 2 tbsp canola oil
  • 1 onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 1/2 cup red wine
  • 1 1/2 cups chicken or beef stock
  • 15 dried apricots
  • 5 dates
  • 2 tbsp butter
  • 1 tbsp olive oil, plus more for drizzling pumpkins
  • 1 small sweet onion, peeled and diced
  • 2 cups Israeli couscous
  • 2 1/4 cups hot water
  • 1/2 cup chopped almonds
  • 6 small (1 to 1 1/2 pound) sugar pumpkins or acorn squash
  • Kosher salt and pepper to taste

Method of cooking

  1. Preheat the oven to 325°F. In a small bowl, mix together cinnamon, allspice, ground mustard, paprika, brown sugar, sea salt, and black pepper until evenly combined. Rub all over the chuck roast.
  2. Heat canola oil in a large dutch oven over medium heat. Add the chuck roast to the pan and brown on all sides, letting it rest about 2 minutes on each side before flipping to the next. When the beef is fully browned, remove it from the pan and set it on a plate to the side.
  3. Add the chopped onions to the pan and saute until golden brown, about 8-10 minutes. Add the garlic and saute for 1 minute longer. Deglaze the pan by adding the red wine to the hot pan and scraping up the browned bits from the bottom. At this point, return the beef to the pan and add the stock, dried apricots, and dates. Cover the pan and transfer to the oven.
  4. Roast the beef for 1 hour, then check, flip, and roast for 1 hour longer. At this stage, remove the lid from the pan and roast 1 hour longer, until sauce has thickened and beef is falling apart. Remove from the oven and let cool. If you have time, place the pan in the fridge as it will make it easier to skim the fat and shred the beef. If not, do your best to skim the fat from the top of the pan, discarding the fat. Remove the beef from the sauce and slice or shred into small pieces, reserving the sauce to the side.
  5. In a large saucepan, melt the butter and olive oil over medium heat, then add the sweet onion and saute until translucent, about 4-5 minutes. Add the Israeli couscous and almonds and cook, stirring frequently to prevent sticking, until toasted and fragrant, about 2-3 minutes. Add the hot water, reduce heat to medium-low, and simmer until water is fully absorbed, about 8-10 minutes. Remove from the heat and stir the shredded beef as well as 1 cup of the reserved sauce into the couscous. Season filling to taste with salt and pepper.
  6. Preheat the oven to 350°F. Cut the tops off of the pumpkins and set aside. Use a large spoon to scrape the seeds and stringy flesh out of the center of each pumpkin, reserving the seeds for another use if you wish. Fill the cavity of each pumpkin with a drizzle of olive oil, using a spoon to rub it around the center of the pumpkin, then season with salt and pepper. Scoop the filling into the pumpkins, packing it in tightly and mounding it high on top. Place the tops back on the pumpkins and place them in a large, oiled casserole dish. Drizzle each pumpkin with a little bit of olive oil. Roast for 1 hour, then remove the tops and continue roasting for 30 minutes longer. The pumpkins should be tender and the filling browned on top. Serve hot.with any sauce of your choice here I cook it with beet glaze, simply boil the beets peel it and make a paste, add salt pepper and apple cider vinegar which really gives a tangy texture to your pumpkin. Or you can use cranberry sauce.

Chefs Instructions.. you can decorates the stuffed pumpkin in any plate which is available, one of the best recipe for Xmas, you can stuffed the protein of your choice as well, enjoy.😉

Cauliflower Bezule


Mangalore in South Bharat, Bezule is a popular street snacks that’s usually made with chicken bright red with spicy lemony flavor, Cauliflower Bezule is just as enticing and it is versatile and amazing snacks to start with

Ingredients

  • 1 medium head cauliflower, separated into florets
  • 1 heaping tsp paprika You can use less but the paprika gives the bezule an authentic red color, that’s usually achieved with food coloring.
  • ½ cup cornstarch
  • 2 tablespoon flaxmeal
  • 1 cup water
  • 4 cloves garlic, chopped
  • ½ inch piece ginger, chopped
  • Oil to spray baking sheet
  • 2 teaspoon coconut oil
  • 1 teaspoon mustard seeds
  • 1 sprig curry leaves
  •  1 green chili pepper, like jalapeno, minced optional
  • Juice of 1 lemon
  • Salt to taste

Method of preparations

  • Place the flaxmeal, cornstarch, paprika, ginger and garlic along with the water and salt to taste in a blender and blend into a very smooth paste.
  • Place the cauliflower florets in a very large bowl and pour the cornstarch mixture over the florets. Using your hands or a spoon, toss the cauliflower in the mixture until thoroughly coated. Let it stand 20 minutes for the flavors to penetrate the cauliflower.
  • Preheat the oven to 450 degrees. Line a baking sheet with parchment paper and spray with oil. Place the cauliflower florets on the baking sheet in a single layer.
  • Bake the cauliflower for 20 to 25 minutes or until the florets are tender enough but have a slight bite. You don’t want the florets to be too soft.
  • In a large wok, heat the coconut oil.
  • Add the mustard seeds and when they sputter, add the curry leaves and green chili pepper, if using. Saute for a minute.
  • Add the roasted cauliflower florets and toss in the mustard oil. Squeeze on the lemon juice and mix. Turn off the heat.
  • I love to serve this with some sliced raw onion on the side.
  • One of the tastiest snacks I ever find, make this simplest dish with easygoing recipe. Love you all chef Avtar Singh Rana.