Chefs Nectar

Chef’s Nectar Special,”Baingan ka Bartha with Makhani Gravy”

Ingredients for making the Baingan Ka Bartha

1 Brinjal (Baingan / Eggplant)
2 inch Ginger , finely chopped
1 Onion , finely chopped
1 Tomato , finely chopped
2 Green Chillies , finely chopped
1/4 tsp Turmeric powder (Haldi)
1/2 tsp garam Masala
1/2 tsp Coriander Powder (Dhania)
2 tbsp Ghee
1 teaspoon Red Chilli powder
Salt , to taste
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.

Chef’s Nectar,” Waffle with Prosciutto Ham”

Ingredients for making the Prosciutto Waffle

3/4 cup all purpose flour
1/4 cup corn starch
1 tsp baking powder
1/4 tsp kosher salt
3/4cup milk
3 tbsp grape seed oil
1 large beaten egg
3/4 tsp vanilla extract
1 tbsp light brown sugar
100 gms prosciutto ham
1/4 finely grated Parmesan cheese
grape seed oil for brushing the waffle iron
Maple syrup for serving 100 ml
Fresh crushed black pepper for serving

Method of making the Prosciutto waffle

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.

Chef’s Nectar, ” Pastel Buns with Yema Filling”

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.

Chef’s Nectar, “Funnel Cake”

Ingredients for making the Funnel Cake

2 cups milk
1 egg, beaten
1 tsp vanilla
2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tbsp sugar
1/2 stick (4 tablespoons) melted butter
Icing sugar, for topping

Method of making the Funnel Cake

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.

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.