Chef’s Nectar,” Langos- Hungarian Fried Bread”

Ingredients for making the Langos Bread

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.

Chef’s Nectar,”Pokemon, Poke Ball Cake”

Ingredients for making the Pokemon, Poke Ball

225 g Stork with Butter
225 g caster sugar
4 medium eggs
225 g self raising flour
1 tsp vanilla extract
150 g milk chocolate
1 drop peach color
250 g whipped cream
50 g brown chocolate beans

Method of making the Pokemon Cake

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.

Chef’s Nectar,”Apple Crumble”

Ingredients of Apple Crumble

For Apple Dressing:
4 apples (thinly sliced), peeled
100 gms castor sugar
25 gms almond meal
1 tsp vanilla essence
For Crumble Topping:
100 gms flour
75 gms butter
50 gms almond flakes
100 gms brown sugar

Method of making the Apple Crumble

In a baking tray take apples, coat them with castor sugar, almond meal and add vanilla essence. Keep it aside.
In a large bowl, mix flour and butter. Add almond flakes and brown sugar to this mix.
Add 1 tsp of vanilla essence to the crumble mix.
Add the crumble mix to the layered apple slices.
Cover it completely and then Sprinkle some almond flakes.
Bake in oven at 200 C for 25 minutes.
enjoy along with your favorite hot or cold beverage.

Chef’s Nectar,”Belgian Waffles”

Ingredients for making the Belgian Waffles

2 cups all-purpose flour
3/4 cup sugar
3-1/2 tsp baking powder
2 large eggs, separated
1-1/2 cups whole milk
1 cup butter, melted
1 tsp vanilla extract
Fresh strawberries
10 gms Black berries
1 Tbsp Maple Syrup

Method of making the Belgian Waffles

In a bowl, combine flour, sugar and baking powder.
In another bowl, lightly beat egg yolks.
Add milk, butter and vanilla, mix well.
Stir into dry ingredients just until combined well.
Beat egg whites until in stiff peaks form then fold into batter.
Bake in a preheated waffle iron until golden brown.
Serve with strawberries, Black berries, dollops of whip cream & Maple Syrup.
Enjoy this delicacy with your beloved kids and darling girl friend and loving wife.

Chef’s Nectar, “Kabob -e- Koobideh”

Mince meat kebab, which will really makes lot of difference in your friendship, when you have the party with your love ones

Ingredients for making the Kabob- e- Koobideh

2 medium-sized onions
2 tsp salt
2 lb 85% lean ground beef
2 lavash bread
100 gms Basmati Rice

Method of making the Kabob

Grate onions using a food processor.
Place the onion mixture into a blender and puree until smooth, about 2 minutes.*
Place the onion mixture in a strainer over a bowl and drain the juice. Kabob will not hold its shape if mixture has too much water. Reserve the onion juice.
Using the food processor again, but with the chopping blade, place meat and salt in alternating layers with the onion mixture.
Add onion juice little by little if mixture is dry. Meat-onion mix should have elasticity and stretch to it.
Put kabob mix into big bowl and knead like dough. The more you knead the kabob mix, the lighter the kabob. Texture should be airy, not a solid mass like in a hamburger. Kabob mix shouldn’t be sticking to your hands.
Allow kabob to marinate in a refrigerator in a covered bowl for 2-4 hours.
Remove kabob mixture from the refrigerator and start your charcoal at least 30 minutes prior to grilling.
The amount of meat you use, depends on the size of skewers you have. Long flat skewers work best with ground beef kabob as it holds the meat better than a thin round skewer. For our skewers we started with a baseball-size ball of kabob mix.
Gently pierce the meat patty with your skewer and slide it down to the middle of the skewer. Use reserved onion juice or water to keep your hands moist and to keep them from sticking to the meat.
Softly squeeze the meat flat as you position the meat onto the skewer. Make sure you leave room on either ends of the skewer as it rests over your grill.
Using two fingers to mimic scissors, pinch both ends of the kabob meat, cutting off any excess.
Also using two fingers softly squeeze down the skewer leaving ridges.
Place skewers on the grill. The meat should not touch any grill plates. Instead the skewers should be propped up over your coals or flame. You know your grill is ready when you hold your hand over the grill for 3 seconds and your hand feel too hot to remain there.
Cook until done, approximately 15-20 minutes, turning the skewers every minute to evenly cook. If you wait too long and cook one side too much before turning the skewer, your kabob will fall off the skewer.
As kabobs are done, remove from grill and remove meat from skewers by grabbing it with a sheet of lavash bread and sliding it down the skewer.
Place the basmati rice on a serving dish and placed the kebab on the bed of the rice, served hot with your choice of salad and sauce. you can have it along with lavash bread as well.

Please Note

Serving Suggestions: Serve with basmati rice or lavash bread.

Cooking Tips: The ingredients are simple, but the technique is key. You want the meat mixture to be sticky enough to stay on the skewers and not fall off during the grilling process. Long flat skewers work best with this kabob.

To cook in the oven, form kabob mix into desired shape and place onto a broiler pan coated with non-stick spray. Broil in the oven on the top-most shelf until kabob starts to brown, about 5-7 mins. Turn kabob over & broil for 5 more mins or until cooked through.

The secret to great ground beef kabob is to make sure your onions are pureed very smoothly. You don’t want to taste the onion pieces, as you would in a hamburger. The texture is very different.

Chef’s Nectar, “Masala Dosa” South Indian Speciality

Masala dosa is crisp rice & lentil crepes stuffed with spiced potato masala, now in different variant you can stuffed it with any stuffing of your choice, like cottage cheese, exotic vegetable ratatouille, favorite pasta and many more..

Ingredients for dosa batter

330 grams idli rice
125 grams urad dal
35 grams thick poha or
¼ cup thick poha (flattened rice)
1 tbsp chana dal (husked & split bengal gram)
20 methi seeds (fenugreek seeds)
1 cup water for soaking urad dal
2 cups water for soaking rice
1 cup water for grinding rice & poha
½ cup water for grinding dal
½ tsp rock salt or as per taste

Ingredients for potato masala

300 grams potatoes or
2 cups boiled & chopped or crumbled potatoes
2 tbsp oil
½ tsp mustard seeds
1 tbsp chana dal
150 grams onions
1.25 cups thinly sliced onions
1 tsp finely chopped ginger
8 to 10 curry leaves
1 to 2 green chillies, chopped
¼ tsp turmeric powder
1 pinch of asafoetida (hing)
½ cup water
3 tbsp chopped coriander leaves
8 to 10 cashews , optional
¼ tsp sugar, optional
salt to taste

Method of making the paste/Batter

First take all the ingredients in bowls. Take rice and poha in separate bowls. Take the urad dal, chana dal and methi seeds in one bowl.
Rinse the urad dal, chana dal and methi seeds a couple of times. Then soak them in 1 cup water for 4 to 5 hours.
Rinse the rice a couple of times and keep aside.
Rinse poha once or twice and then add to the rice.
Pour 2 cups water. Stir and soak both rice and poha together for 4 to 5 hours.

Making dosa batter

Before grinding, strain the water from the soaked lentils and keep it for grinding urad dal.
Add the lentils in the grinder jar. Also add ½ cup of the soaked and strained water to the dal. You can even use fresh water while grinding.
Grind the urad dal, chana dal and methi seeds till you get a batter which is light and fluffy. The urad dal has to be ground really well, so that the batter ferments well.
Remove the batter in a bowl or pan with a spatula.
Strain the rice well. Then in the same grinder, add the soaked rice and 1 cup fresh water. You can grind rice in one batch or in two to three batches. This will depend on the size of the grinder jar. I ground in one batch and added 1 cup water for grinding. You can even add ¾ cup water while grinding. Addition of water will depend on the quality of rice.
Grind the rice till you get a fine grainy consistency in it. The rice batter should have a fine rawa like consistency. You can even grind to a smooth batter.
Now pour the batter in the same pan or bowl containing the urad dal batter.
Add ½ teaspoon rock salt or add as per taste.
Mix the salt very well with the batter. Also mix both the batters very well. Cover and keep aside to ferment for 8 to 9 hours. You can keep batter to ferment for less or more time and this will depend on the temperature conditions in your city.

Preparation for potato masala

First rinse and then boil 4 medium sized potatoes in 2 cups water for 5 to 6 whistles in a pressure cooker. You can also boil potatoes in a pan. The potatoes have to be completely cooked
When the potaoes are cooking, soak the chana dal in hot water for 30 minutes. Then drain the chana dal and keep aside.
When the pressure settles down on its own in the cooker, remove the lid. Drain the potatoes and let them become warm. then peel them and chop them.
Also slice the onions thinly and chop the green chilies, ginger and coriander leaves.

Making of potato masala

Heat oil or ghee. Fry cashews and keep aside. This step of frying cashews is optional.
Lower the flame and add mustard seeds and let them splutter. Then add the chana dal.
Saute the chana dal for 2 to 3 minutes on a low flame or till they turn light golden or golden. Now add the sliced onions, curry leaves, green chilies and ginger.
Saute the onions till they soften and turn translucent.
Add the turmeric powder and asafoetida. Mix very well.
Add water. mix well and simmer for 2 to 3 minutes or till the mixture thickens a bit.
Next add the boiled chopped potatoes and mix very well.
Season with salt. Also add ¼ teaspoon sugar for a slight sweet taste.
Simmer on a low flame for 3 to 4 minutes stirring occasionally. The water will reduce and the potato masala will thicken.
Switch off the flame and then add chopped coriander leaves. Also add the fried cashews now and mix well. The potato masala should be moist and easily spreadable on the dosa. Make sure there is no water in the potato masala. It should not be of a curry or gravy consistency.
Stir and keep the potato masala aside.

Making of masala dosa

Lightly stir the batter, before you begin to make dosa. You will also see tiny air pockets in the batter
Heat a cast iron pan or a flat non-stick pan. The pan should be medium hot. Smear some oil if using an iron pan or griddle. Don’t smear oil on a non stick pan, as then you won’t be able to spread the dosa batter.
Keep the flame to a low, while spreading dosa batter.
Spread the dosa batter in a circular way on the pan.
On a medium flame, cook the dosa.
Sprinkle some oil on top and edges
Cover the dosa with a lid and let it cook.
Cook the dosa till its base becomes golden and crisp.
When you see the base has become golden, place a portion of the potato masala on the dosa. You can spread it a bit if you want.
Now fold the dosa and serve.
Serve crisp restaurant style masala dosa hot with coconut chutney and sambar

The best Accompaniment with dosa is its chutney

Red chutney recipe for Mysore masala dosa

Soak 3 to 4 dry kashmiri red chilies (kashmiri lal mirch) in warm water for 30 to 40 minutes – add the number of chilies as per your taste preferences and depending on the type of chilies – whether they are less hot or too pungent.
For a spicy taste in the chutney add 4 to 5 dry kashmiri red chilies. Later drain all the water. Break the chilies and add in a small grinder jar.
Also add 2 tablespoons roasted chana dal (roasted bengal gram or bhuna chana dal), 4 to 5 garlic cloves, 1 teaspoon seedless tamarind and ¼ cup chopped onions. also add salt as required.
If you do not like the raw taste of onions or garlic, then just sauté both in some oil for a few minutes and then add before grinding.
Now add water as required and grind all the ingredients till smooth. grind the chutney to a slightly thick or medium consistency and not to a thin consistency.
Remove the red dosa chutney in a bowl.
Spread this red chutney after dosa becomes golden and crisp. Then spread the potato masala. Fold and serve mysore masala dosa.

Chef’s Nectar, ” Gulab Ki Kheer”

Gulab Ki Kheer

Gulab ki Kheer is a perfect fusion of taste and aroma, which can be prepared without putting in much efforts. Here’s how you can make this easy Gulab Kheer in a short period of time by following some simple steps given below. This delectable kheer recipe is made using full cream and condensed milk along with dry rose petals and rose water. This awsome treat is really make lots of diffrence when you are treating your love ones, enjoy this fabulous recipes and enjoy !!

Ingredients for making the Gulab Ki Kheer

1 liter full cream milk
100 gm sugar
5 drops rose water
100 gm basmati rice
400 gm condensed milk
5 gm dry rose petals

For Garnishing

1 teaspoon flaked almonds
3 to 4 rose petals

Method of making the Gulab ki Kheer

In a heavy bottomed pan, boil milk at a very low temperature for 30 minutes.
Add condensed milk, sugar and cook for another 5 minutes. Then, add basmati rice and cook till the rice is tender. Next stir-in rose petals along with some rose water.
Once done, remove from heat and let it cool for a while. Garnish with almond flakes. Your Gulab Kheer is ready to be relished.

Chef’s Nectar, ” Healthiest Tuna Bean Salad” with Avocado and Boiled Eggs !

Ingredients for making the Tuna Bean Salad

100 gms green beans
2 nos eggs
100 gms watercress lettuce
100 gms cherry tomatoes
10 gms chopped spring onions
160g tin tuna steak in water, drained
50 gms Roma tomatoes
20 gms onions rings
50 gms avocado
1 pcs grilled toast infused with pesto sauce

For the dressing

1 tbsp extra virgin olive oil
1tbsp red wine vinegar
1 tbsp dijon mustard
1 tsp freshly ground black pepper

Method of making the salad

Cook the green beans in a pan of boiling water for 4 minutes. Plunge them into a bowl of cold water.
Cook the eggs in a pan of boiling water for 8 minutes. Drain in a sieve under cold running water until cold. Peel and cut the eggs into quarters.
For the dressing, whisk the oil, vinegar and mustard in a large bowl until thick. Season with black pepper.
Add the green beans, mixed beans, cherry tomatoes and spring onions, lettuce, avocado to the dressing and mix. Flake the tuna on top and add the hard-boiled eggs. Season with black pepper. and enjoy this healthy preparation before or after exercise.

Chef’s Nectar,”Shahi Tukda”

Shahi Tukda

Hyderabadi famous sweet delicacy, which is an inseparable part of their culinary heritage. ‘Shahi Tukda’ also known as ‘Double ka Meetha’ is a delicious as well as indulgent delicacy, which can be prepared very easily at home without putting in much efforts.

Ingredients for making the Shahi Tukda

5 bread slices
1/2 ml water
2 crushed black cardamom
3 cup milk
20 gms cashews
20 gms pistachios
1/2 cup ghee
1/2 cup sugar
6 strand saffron
2 pinches powdered green cardamom
20 gms almonds
2 tbsp sugar

Making of Shahi Tukda

Shahi Tukda is a simple yet delicious recipe, which makes for a delightful treat for sweet lovers. Here’s a simple recipe to make this traditional Shahi Tukda recipe at home. Take a saucepan and heat water along with sugar, once the sugar dissolves add the saffron strands. Let it boil, till the syrup achieves two string consistency. Once the sugar syrup turns a little thick. Put off the stove and keep aside.

Take another pan, boil the milk in medium flame until the milk is reduced to about 1/4th of its original quantity. Do not forget to stir continuously, once the milk is reduced, add cardamom powder, 1/4th part of sugar syrup and mix well. Continue to heat it by stirring continuously for 5 more minutes. Once done, remove the pan from the flame and your rabri is ready. Keep aside until required.

Now, take the bread slices and cut their sides and slice it as two triangles. Then, heat ghee in a pan and shallow fry the bread until they are crisp and golden brown on each side. Once the bread slices are fried, soak each slice in the remaining sugar syrup for about a minute.

Arrange it on the serving dish. Pour the prepared rabri over the bread slices and garnish with the chopped nuts.

Chef’s Nectar, “Mutabel”

Ingredients for making the Mutabel

1eggplant large (500 grams or more)
2tbsp tahini
4 tbsp yoghurt
3cloves garlic
1tsp salt or as per taste
2 pcs/nos lemon
2 tbsp extra virgin olive oil

Method of making the Mutabel

Place the eggplant on open flame. Keep rotating until entire skin is charred and flesh inside is soft and pulpy. Inserting a knife or skewer inside will tell you when flesh is completely soft.
Allow it to cool for a bit and then peel the skin off, removing all the cooked, eggplant flesh in a large bowl. Discard any large chunks of seeds.
On a chopping board, add 2 pinches of salt to the peeled garlic cloves and mash them with the side of the knife blade until you get a coarse paste.
Mash the eggplant flesh with a fork, adding the tahini, yogurt, salt, garlic paste, juice of two lemons.
Remove this into a shallow bowl. Garnish with extra virgin olive oil. A sprinkling of sumac and pomegranate seeds (optional) will add colour to the dish.
Serve as a part of a Mezze platter along with hummus, tabbouleh, labneh and pita breads.
Best goes well with Khboz or pitta bread.