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.😉

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.

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💐💕

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Ingredients for making the Braised Chicken

4 boneless chicken thighs (about 350g), preferably skin on
20g ginger, unpeeled
2 spring onions, white and green parts separated
3 tbsp cooking oil
1 ½ tbsp Shaoxing rice wine (now available widely, especially in larger supermarkets)
300ml chicken stock or water
1 tbsp brown or caster sugar
1 ½ tsp dark soy sauce
200g cooked, peeled chestnuts (canned or vacuum-packed)
Salt

Method of making the Braised Chicken with Chestnuts

Cut the chicken thighs into even, bite-sized chunks. Lightly smack the ginger and spring onion whites with the flat of a cleaver blade or a rolling pin just to loosen them, then cut each spring onion white into a couple of pieces. Cut the spring onion greens into neat 4cm lengths.

Heat the oil in a seasoned wok over a high flame. When it is hot, add the ginger and spring onion whites and stir-fry until fragrant. Add the chicken pieces and fry until they are lightly browned: don’t move them around too much, but let them rest against the base of the wok so they take a little colour. Drain off some of the excess oil, if you wish.

Splash the Shaoxing wine into the wok and stir well, then tip in the stock or water. Bring to a boil, then add the sugar, soy sauce and chestnuts, along with salt to taste (three quarters of a teaspoon should do). Reduce the heat, cover and simmer for about 15 minutes to allow the chicken to cook through and the chestnuts to absorb some of the flavours of the sauce, stirring from time to time.

At the end of the cooking time, increase the heat to reduce the liquid, if you wish, and adjust the seasoning as needed. At the last minute, garnished with spring onion greens, cover for just a moment to let them feel the heat, then serve.♥️♥️😋😋

INGREDIENTS

• 1 Rohu fish but Catla can be used too.
• 1 cup moong dal
• 11/2 tsp Turmeric powder
• 1/2 inch ginger chopped
• 1/2 tsp cumin powder
• 3 no. Green chilies slit
• 1 no. Bay leaf
• 1 no. Cinnamon stick
• 2 no. Big cardamom
• 3 no. Cloves
• 1 no. Tomato paste
• 1/2 tsp sugar

For garnishing

• 1 tsp chopped coriander
• 2 Green chilies
• 3 tbsp mustard oil
• 1 tsp Butter

Method of making the fish

1. Dry roast moong dal on a tawa till it emits an aroma. Wash well and cook it in 21/2 cups of water for one whistle.
2. Wash, clean and pat dry the fish head. Rub them with 1/2 tsp salt and 1/2 tsp turmeric powder/haldi for about 15 minutes.
3. Heat 3 tbsp of mustard oil in a frying pan and add the fish heads. Reduce the flame to medium and cook for 15 minutes, turning sides so that it doesnt burn and is cooked uniformly. Once done, keep aside.
4. In the same oil, add ginger, cumin seeds, geen chillies,bay leaf, cinnamon stick, black cardamoms. Add the tomato to this. Keep stirring till the oil doesn’t start leaving from the sides. Keep the flame to medium at all times.
5. Pour the boiled dal to the pan. Add 1 tsp Turmeric powder and salt to taste. Add 2 cups more of water.
6. Put the fish heads into the pan and let the flavours mingle with each other . Check for seasoning and add sugar. Let this simmer for 10 mins.
7. Serve hot in a serving bowl with a final drizzle of ghee and garnishing of chopped coriander and green chillies.

• Rohu fish but Catla can be used too.
• 1 cup moong Dal
• 11/2 tsp Turmeric powder
• 1/2 inch ginger chopped
• 1/2 tsp cumin seeds
• 1 bay leaf
• 1 no cinnamon stick
• 2 no big cardamom
• 3 no cloves
• 1 no grated tomato
• 1/2 tsp sugar

For garnishing

• 1 tsp chopped coriander
• 2 green chilies
• 3 tbsp mustard oil
• 1 tsp butter

For cooking

1. Dry roast moong dal on a tawa till it emits an aroma. Wash well and cook it in 21/2 cups of water for one whistle.
2. Wash, clean and pat dry the fish head. Rub them with 1/2 tsp salt and 1/2 tsp turmeric powder/haldi for about 15 minutes.
3. Heat 3 tbsp of mustard oil in a frying pan and add the fish heads. Reduce the flame to medium and cook for 15 minutes, turning sides so that it doesnt burn and is cooked uniformly. Once done, keep aside.
4. In the same oil, add ginger, cumin seeds, geen chillies,bay leaf, cinnamon stick, black cardamoms. Add the tomato to this. Keep stirring till the oil doesn’t start leaving from the sides. Keep the flame to medium at all times.
5. Pour the boiled dal to the pan. Add 1 tsp Turmeric powder and salt to taste. Add 2 cups more of water.
6. Put the fish heads into the pan and let the flavours mingle with each other . Check for seasoning and add sugar. Let this simmer for 10 mins.
7. Serve hot in a serving dish with a final drizzle of butter and garnishing with chopped coriander and green chillies.
8. Enjoy this speciality dish crafted and made especially for you. ❤️

Ingredients for stuffed Cheesy Mishrooms

20 white button or cremini mushrooms (about 10 ounces)

1 tablespoon olive oil

1 tablespoon butter

1/2 cup chopped onion (half medium onion)

2 tablespoons minced garlic (4 to 5 cloves)

2 teaspoons chopped fresh rosemary or thyme

2 ounces shredded cheese like sharp cheddar, mozzarella, Swiss as u like

3 tablespoons breadcrumbs (use panko )

Salt and fresh ground black pepper

1 tablespoon chopped fresh parsley or chives for serving

Method of making the stuffed Mishrooms😋

• Heat oven to 375 degrees F or you can deep fried as well as per your own preferences.

• T gr Using a damp paper towel, brush all dirt from mushrooms. Remove the mushroom stems. Cut away and discard any hard bits of the stems then finely mince them.
• Add the mushroom caps to a rimmed baking sheet or large oven-safe skillet that fits the mushrooms in one layer.
• Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.
• Melt butter in a skillet over medium heat. Add the onions and chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes.
• Add the garlic and herbs, then cook, stirring, for 2 minutes. Scrape mixture into a bowl and set aside to cool.
• Add the breadcrumbs to the same skillet that the onions and mushrooms were cooked in.
• Place them over medium-low heat, and then cook, stirring, until they are lightly toasted; about one minute.
• Stir the cheese into the onions and garlic mixture then divide the filling between the mushroom caps.
• Sprinkle the toasted breadcrumbs on top. Bake the mushrooms until the cheese has melted and the mushrooms have softened; 15 to 20 minutes.
• Serve with chopped fresh herbs and arrange as per your own preference.😊