Take an Plastic molds and fill with Crushed ice, insert bamboo stick in it to hold then remove the ice from the mold, pour or dip the syrup on it.
repeat the process with all the flavors.as shown in the picture e.g cola, strawberry, orange.
Our chuski is ready to be served. you can serve the chusky in disposable cups while adding more syrup in it. kids will love to have such kind of ice desserts at any point of time. enjoy these summer coolers to get rid of heat and rejuvenate your self during summer season.
1 tbsp seasoned rice wine vinegar, plus more as needed
1 tbsp chopped fresh coriander leaves (cilantro)
1/4 teaspoon kosher salt
24 wonton wrappers (3 1/2-inch square), thawed if frozen
2 romaine lettuce leaves
Method of making the Dumplings
Special equipment:
1 Dim-sum Basket for steaming the Dumplings
To make the salad: In a small non-stick skillet, stir together the oil, jalapeno, and garlic. Stir-fry over medium heat until fragrant, about 5 minutes. Remove the skillet from the heat and add the sugar. Transfer the mixture to a medium bowl, and cool slightly. Toss the carrot, coriander, lime juice, fish sauce, and scallion together with the jalapeno mixture.
To make the dumplings: In a medium bowl, combine the crab meat, water chestnuts, egg white, 1 tablespoon of vinegar, coriander, and salt.
Lay 6 to 8 wontons out on a work surface. Trim into rounds with the biscuit cutter. Lightly brush the surface of each wrapper with vinegar. Place a level tablespoon of the crab filling in the center of each wrapper. Gather the wrapper around the filling, in a loosely-pleated open dumpling. The dumpling should be flat on the bottom with about a 1/2-inch of the wrapper unfilled at the top in order to hold the salad after steaming. Repeat until the filling is used up.
Arrange the dumplings about 1/4-inch apart in 2 lettuce leaf-lined bamboo steamers. Fill a wok or pan with enough water to come up to the bottom of the steamer rack, and bring the water to a boil over high heat. Stack the steamers in the pan, cover, and steam the dumplings until the filling is set, about 10 minutes.
Remove the steamer from the pan. Top each dumpling with 1/2 heaping teaspoon of the carrot salad or Pomegranate seeds. hot with the choice of salad and sauce, best goes sweet chilly sauce, which kids can also have.
Kundan Kaliya- Kundan means Gold & Kaliya means Meat.
One of the most exotic curry which you can make on any occasion, its heavenly taste will for sure will win the heart of your dear ones.
Ingredients for making the Kundan Kaliya
900 gm shoulder of lamb and 3 to 4 lamb shanks
16 green cardamom
2 1/2 tsp ginger paste
200 gm yoghurt (curd)
30 gm cashew nut paste
1 tsp powdered green cardamom
2 tsp saffron
2 tsp fennel seeds
200 gm minced lamb
12 dashes gold leaves/gold foil
3 tsp kewra
6 tsp ghee
3 tsp garlic paste
200 gm onion
1 tsp yellow chili powder
6 1/2 cup veg stock
1/4 tsp mace powder
2 clove
1 tsp deggi chilli
salt as required
6 silver eating foil if you can
Method of making the Kundan Kaliya
To prepare this delicious curry, first, crush the saffron threads with the help of a pestle or back side of a spoon. Then, transfer the crushed saffron to a small sized bowl and add 30 ml of lukewarm water in it. Keep aside for a while.
Now, to prepare the koftas, take a large sized bowl and add minced lamb along with green cardamom powder, salt in it. Mix well and divide the mixture in 16 equal portions. Then, make small round balls from the portions and refrigerate them all for next 30 minutes.
Meanwhile, take a large sized non-stick pan and place it on medium flame. Then, add half quantity of veg stock along with cloves, fennel seeds, kashmiri degi mirch, few cardamoms in it and mix well. Once the mixture has boiled, turn the flame low and then carefully add pieces of kofta in it. Cook them for around 3-4 minutes until poached. Then, transfer the koftas in a bowl and let them cool down. Once done, wrap each of them neatly with gold leaves(varq) and keep aside. Also, discard the liquid.
Next, take a large sized non-stick pan and place it on medium flame. Then, add ghee and let it heat. Now, add the remaining pieces of cardamom in it and cook them until the colour begins to change. Next, add ginger and garlic paste in it. Cook for a while and then, add cubed lamb with lamb shank in the pan and cook for next 2-3 minutes on high flame. After that, add onions and stir fry for a while. Once done, turn the flame off and add yogurt in it. Now mix the yogurt well and then place the pan on medium heat again. Add yellow chilli powder, salt in it and mix well. Stir the mixture for a while till the fat leaves the sides. After a while, add cashew paste along with silver eating foil(varq) and stir. Now, add the remaining veg stock in the pan. Once the mixture is boiled, turn the flame low and cover the pan with a lid. Stir occasionally and cook until the meat had cooked perfectly.
Now, transfer the cooked lamb cubes with lamb shanks in a bowl with the help of tongs and keep aside. Then, strain the gravy properly with the help of a strainer and transfer it to another pan. Place the pan on high flame and add the meat cubes back in it. Also, add the prepared meat in the pan. Let the curry boil. Now, add saffron water(step 1) and kewra in the pan and mix well. Serve hot garnish with cardamom powder, mace powder and green coriander. Have along with butter naan or garlic naan.
4 sprig Coriander (Dhania) Leaves , finely chopped for garnish
30 gms green peas
Ingredients for making the Makhani Gravy
750 grams – Chopped Tomatoes
250 grams – Chopped onion
4 cloves – Garlic
1 – green chili chopped
1 inch – Ginger
1 gram – Kashmiri or
Mexican Dried red chili
Salt to taste
1 tsp – Cumin seeds
3 to 4 – Cloves
1 inch – Cinnamon stick
2 pods – Cardamom
1/2 cup – Cashew nuts
1 tsp – Kasoori methi
1/2 tbsp – Sugar You may use honey or agave too
2 tbsp – Butter Cream and cilantro for garnishing
Making of the Baingan ka Bartha
To begin making the Baingan Bharta Recipe , first prep all the ingredients and keep them ready.
The brinjal needs to be roasted and can be roasted in two ways; in the oven or on the gas flame.
Method using the oven for roasting
Preheat the oven to 180 C. Place the brinjal on a baking sheet and place in the preheated oven for about 30 minutes or until the brinjal has started to soften and the outer skin is charred.
When you prick inside with a knife, you can feel that the brinjal has become tender, if not continue to roast till done.
Method using the flame for roasting
Place the brinjal on the stove top flame, with continuous monitoring, using tongs to turn the brinjal around while it is roasting.
After about 10 minutes you will notice that the brinjal’s skin begins to char and the inside begins to get tender. To test, when you insert a knife you will feel it is soft and not hard. If hard continue to roast until done.
Once brinjal is roasted allow the brinjal to cool down. Peel the charred skin of the cooled brinjal and discard the skin. Coarsely mash the pulp using a fork or mince finely using a knife.
Heat ghee in a pan over medium high heat. Add the cumin seeds and allow seeds to crackle. Add the grated ginger and chopped onions, sauté over medium heat until the onions are tender.
Then add the chopped tomatoes, turmeric powder, green chillies, coriander powder, garam masala powder and chilli powder.
Stir to combine and sauté until all the ingredients come together for about couple of minutes and the tomatoes become soft and mushy.
Stir in the roasted brinjal and salt. Turn the heat to low and simmer the Baingan Bharta for about 10 minutes or so until it gets well combined with the tomatoes and spices.
Once done turn off the heat, check the salt and seasonings and adjust to taste accordingly. Finally garnish with freshly chopped coriander leaves and serve hot.
Method of making the Makhani Gravy
Heat 2 tbsp butter in a pressure cooker. Add cardamom, cinnamon, cloves, red chili, and cumin seeds. Saute for a few seconds.
Now add ginger, garlic, and green chili. Saute them.
Add Chopped onion and saute for 2 to 3 minutes. Now add chopped tomatoes, cashew nuts, and salt. Mix well, Cover the pressure cooker.
No need to add water. Tomatoes and onion will release all the moisture and help them to cook. Don’t worry, it won’t burn.
Take 2 whistles. Let the pressure cooker cools down completely, Open it and sieve the mixture.
Take the water in another bowl. Keep it aside.
Take the tomato mixture into a blender and grind it in to smooth paste.
Sieve the mixture, keep adding the preserved water.
In a pan, take this gravy. Add Kasuri methi and sugar. Mix well and cook it for 2 to 3 minutes, add cream and butter your makhani gravy is ready Keep it aside.
Chef’s Notes
This is one of the unique chef special recipes, once both the items are ready, you can make the roll by stuff the baingan ka bartha in roomali roti, then arrange it in the dish and pour the maharani gravy on the top, believe me you will love the heavenly taste which you have never before. try it out and then let me know in the comments.
Heat oven to 200°F. Whisk together the flour, cornstarch, baking powder, and salt in a medium bowl to aerate and break up any lumps set aside.
In another bowl mix the milk, oil, egg, vanilla extract, and brown sugar until evenly combined.
Then pour the milk mixture into the flour mixture, along with the prosciutto and Parmesan, and stir until the dry ingredients are just moistened through.
Heat the waffle iron to medium, Once heated, brush the iron with butter or oil, fill it with batter, close the lid, and cook until the waffle is golden brown, about 5 minutes for Belgian style.
Repeat with the remaining batter, brushing the iron with butter or oil between each waffle.
While you cook the other waffles place the cooked waffles directly on the oven rack to keep warm, if you are making 8 waffles.
Serve hot the waffles with maple syrup and a few grinds of fresh cracked pepper, and prosciutto ham on the top. very delicious and healthy recipe to go with.
These soft and chewy buns filled with yema filling are an absolute favorite in the Philippines. Although it’s a popular pasalubong from Camiguin,
Ingredients for making the Pastel Buns
2 and 3/4 cups all purpose flour
3 tbsp granulated sugar
1 tsp salt
1 package instant yeast (2 and 1/2 tsp)
3/4 cups fresh milk 2 tbsp margarine, melted
1 large egg, beaten
for the yema filling
1 can condensed milk
3 egg yolks
1/4 cup fresh milk
2 tsp cornflour/starch diluted in 2 tsp of water
Methods of making the Pastel Buns
Combine all the ingredients for the yema filling in a saucepan and cook under medium heat until it thickens, set aside to cool.
Sift together flour, sugar, salt and instant yeast and set aside.
Mix margarine, egg and milk and pour it over the dry ingredients, and mix until a dough forms Transfer the dough into a floured surface and knead for 15minutes or until the dough is tacky, smooth and no longer sticky.
Divide dough into 16 equal pieces Flatten each piece and drop a desired amount of yema filling at the center (I used a regular spoon for the filling)
Seal the dough into a ball (just like making dumpligs!) Place the buns in a lightly greased pan and brush tops with egg whites(any pan desired would be fine.
I used a rectangular pan) Cover buns with a kitchen towel and let it rise for about an hour at a warm spot(at 45 minutes mark, you can preheat your oven to 350°F)
Bake the buns for about 30-35 minutes or until beautifully browned Prepare coffee and enjoy your these delicious fun filled buns. for sure you will fell in love with these heavenly creations.
Combine milk, egg, vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar and gradually add to wet ingredients.
Beat with a mixer until a smooth batter forms.
Fold in melted butter. Pour batter into a funnel or squeeze bottle while using your index finger to stop the flow of the batter.
Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes.
Fry for 2 to 3 minutes until golden brown and slightly puffed. Sprinkle with icing sugar on top enjoy it with the choice of your favorite beverage.
1 large potato (freshly boiled, peeled, mashed and kept warm; don’t use leftover mashed potatoes)
2 1/2 teaspoons instant yeast (same as rapid-rise or bread machine yeast)
1 teaspoon sugar
1 3/4 cup refined flour
1 tablespoon vegetable oil
3/4 teaspoon salt
1/2 cup milk
2 cloves garlic (cut in half)
Method of making the Langos
Place freshly mashed warm potatoes, yeast, sugar, flour, oil, salt, and milk into a medium mixing bowl or stand mixer.
Using the paddle attachment, combine the ingredients until they are well moistened.
Switch to the dough knead for 5 to 7 minutes or until smooth and elastic.
Transfer to a greased bowl, cover, and let rise until doubled.
Divide dough into 4 equal portions. Shape each piece into a smooth ball and place on a lightly floured board. Cover and let it on rest for 20 minutes.
In a large skillet, heat 1-inch canola oil to 350 F.
Flatten and stretch each dough ball to about an 8-inch diameter. Make 1 or more slits in the center of the stretched dough. This is traditional and also helps to keep the dough from puffing up in the middle and not frying properly.
Fry one langos at a time about 2 minutes per side or until golden. Drain on paper towels.
Serve hot rubbed with a cut garlic clove and sprinkled with salt. enjoy this exotic recipes with your family and friends.
For the Pokemon cake, preheat the oven to 180 ° C (160 ° C, fan). Line a 22cm spring form tin with baking parchment or grease and dust with flour.
Cream the Stork and sugar with an electric hand mixer until light and creamy. Add eggs one by one and beat in well together.
Fold in the flour and vanilla and spoon into the prepared cake tin. Bake in preheated oven for about 40-50 minutes. Test with a skewer. Let the cake cool for about 15 minutes and remove it from the tin.
break the chocolate into pieces and melt it in a pan over low heat Allow to cool down and then pour in the piping bag. Allow to set for a few minutes.
Decorate the top of the cake with brown chocolate with the help of the nozzle, make nice design as per your preference, and give the shape of the Poke Ball. its looks very appealing.You Can use some other colors as well as per your liking, one of the simplest and easy recipe to make such kind of attractive and appealing cakes which kids will love to have it with joy.
Chefs Nectar 