Sautéed Shrimp with Spinach, Chefs nectar


Savory shrimp and fresh baby spinach fried with granulated garlic powder and black pepper powder.my personally favorite red wine 🍷

Shrimps with baby spinach

Ingredients for making this delicious recipe🍤

  • 1 ½ cups fresh baby spinach
  • 2 tbsp tinned chickpeas
  • 1 ½ teaspoons granulated garlic powder
  • 20 frozen shrimp, thawed
  • 1 tspground black pepper
  • 1 tbspolive oil, or as needed
  • 1 tbsp clove garlic, chopped
  • 1 tsp chopped parsley
  • 1 tsp red wine

Method of making the Prawns with spinach

  1. Place spinach in a large bowl, sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss, along with chick peas.
  2. Heat oil in a skillet over medium-high heat. Sauté chopped garlic, Add shrimp and chickpeas, cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, red wine, cook and stir until just wilted, about 1 minute.
  3. Arrange the spinach into cones on the both ends of the plate.
  4. Surround the spinach with chick peas and then topped with the sautéed shrimps.
  5. You can decorate the plate with the sauce of your choice, like arrabiatta,
  6. Chefs Notes.. don’t overcooked the prawns 🍤
  7. This is really a interesting and easy recipe to cook at any point of time
  8. Health is wealth💕😃🍤

“Onion BhajiChefsnectar”


Chefs nectar special Onion Bhaji

Finely sliced onion smothered in a simple, fragrantly spiced batter and fried to crispy mouth watering nuggets/Bhaji
Gluten free exceptional healthy but fried option with gram flour and herbal spices, which makes this recipe very unique. Enjoy..

How to make Onion Bhaji

Ingredients for making the Onions into Bhaji

  • 2 large red onions sliced thin
  • 1 cup gram flour /chickpea flour
  • 1 tsp coriander powder
  • 1/2 tsp ground turmeric
  • 1 tsp cumin
  • 1/2 tsp chilli powder
  • 1/4 cup coriander leaves
  • Salt to taste
  • 1 – 3 tsp water as needed

Method of making the Onion Into Bhaji

  1. Pre preparation– Peel the onion, wash and cut the onions in to thin slices. Cut them into halves again.
  2. Mixing of the ingredients In a mixing bowl, all all the dry ingredients – onion, flour, spices and salt.Mix them with clean hands and allow them to sit for at least 20 minutes ( or longer – up to 1 hour )
  3. Making of batter – After 20 minutes, squeeze the onions with your hands to release the water. Combine the mixture together to form a thick batter. If you feel the batter is too dry, add 1 teaspoon of water at a time until the batter coats the onions well.
  4. If you feel, during the process of frying the batter has gone a bit watery, you can add 1-2 tsp of gram flour too.
  5. Frying of onion nuggets/Bhaji- Heat Oil Check if your oil is sufficiently hot by adding a pinch of the onion bhaji batter. If it bubbles up immediately, you know the oil is ready for frying the remaining Onion Coated with gram flour formed as Bhaji, enjoy this very special and scientific snack.
  6. Enjoy with green chutney, tamarind chutney or tomato chutney it’s up to you…

Braised chicken with 🌰 Chestnuts👍


Exclusive authentic self made Chicken dish best for health❤️♥️

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.♥️♥️😋😋

Pomegranate Murgh/Chicken😋👌


One of the favorite and famous dish from the lost cuisine of Hyderabad Anari Murgh a delicious and nutritious recipe with full of proteins, all the ingredients choose scientifically to make the dish more palatable and tasty. Must try this recipe.

Ingredients for making this delicacy 😘

  • Chicken leg piece ½ kg
  • Ginger garlic paste 2 tbsp
  • Yogurt 125 gm
  • Onion sliced 1
  • Dry red chilies 4 – 5
  • Oil ¼ cup
  • Onion chopped 1
  • Coriander powder 1 tbsp
  • Crushed black pepper 1 tsp
  • All spice powder 1 tsp
  • Turmeric 1 tsp
  • Chili powder 1 tbsp
  • Nutmeg mace powder ½ tsp
  • Salt to taste
  • Water 1 cup
  • Tamarind pulp 2 tbsp
  • Red food color few drops
  • Lemon juice 2 tbsp
  • Pomegranate seeds 3 tbsp
  • Kewra water 2 tbsp

Method for making the Curry

  • Cut ½ kg chicken into small cubes,
  • finely chop 1 onion and cut another onion into slices.
  • Heat ¼ cup oil in a pan, add 2 tbsp ginger garlic paste,
  • 1 chopped onion and chicken pieces. Fry well till its color turn to golden brown.
  • Now add 125 gm yogurt, 4 – 5 dry red chilies, 1 tbsp coriander powder, 1 tsp crushed black pepper, 1 tsp all spice powder, 1 tsp turmeric, 1 tbsp chili powder, salt to taste, few drops of red food color, 3 tbsp pomegranate seeds and salt to taste.
  • Fry well for 2 – 3 minutes.Then add 1 cup water, cover and on medium flame for 6 – 8 minutes.Remove lid, add 2 tbsp tamarind pulp, 2 tbsp lemon juice, ½ tsp nutmeg mace powder, 2 tbsp kewra water, 1 sliced onion and few coriander leaves.
  • Fry well on high flame till water dries, then dish it out and serve hot.

Chefs nectar, “Moong fish chef speciality”


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. ❤️

Chef’s Nectar, “Stuffed Cheesy Mushrooms” 😘


Stuffed cheese mushrooms

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.😊

Chef’s Nectar, “Murgh ke Parchey” 😋


Murgh ke Parchey

CHICKEN/ MURG KE PARCHEY

To serve: 4 Portions

Cooking Time- 10-15 Minutes

Ingredients for making the Murgh ke Parchey

Chicken Breast (Boneless) – 850 gms

Ginger Garlic Paste -2 tbsp

White pepper Powder – 1 tbsp

Shahi Jeera – ½ tsp

Refined Oil – 10 ml

Grated Processed Cheese – 200 gms

Egg White – 1 no

Cream – 400 ml

Elachi Javitri Powder – ½ tsp

Chopped Green Chilli – 5 gms

Chopped Coriander Roots – 5 gms

Melted Butter – for Basting

Method of making the Murgh ke Parchey

Clean, wash each chicken breast and flatten with steel hammer, and pat dry

First Marination

3. Apply ginger garlic paste, lemon juice, salt, half of white pepper, shahi jeera and refined oil rub well the chicken pieces and leave aside for 1 ½ hour.

4. Soak chana dal overnight, drain water. In a blender make a fine paste and transfer it to a bowl.

Second Marination

3. In a deep tray put grated cheese, egg, white and mix gradually with your palm, pour cream and further mix so that it becomes a smooth paste, add salt remaining white pepper powder, elachi javitri powder, chopped green chilli, chopped coriander roots and mixed well.

4. Put marinated chicken pieces into this marinate after removing the excess mixture. Apply the mixture and rub well, keep aside for at least 2 hours to get the flavour.

Cooking

6. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings.

7. Roast in a moderately hot tandoor or over charcoal grill for 6-7 minutes

8. Remove and hang the skewer to let excess moisture drain out completely (2-3 minutes) baste with melted butter and roast for another 3 to 4 minutes.

9. Transfer cooked chicken on a plate.

10. Served hot with choice of salad and chutney.

Chef’s Nectar, “ Murgh Anmol Moti”😘


Murgh Anmol Moti

CHICKEN/ MURG Anmol Moti (PREICIOUS Pearl)

Chicken Breast (Boneless)- 850 gms

Hung Curd – 300 gms

Rose leave Powder (Rani Masala) – 50 gms

Shahi Jeera- 1 tsp

Ginger Garlic Paste – 2 tbsp

Sesame Seed Paste- 3 tbsp

Cashewnut Paste- 3 tbsp

Garam Masala- 1 tsp

Kashmiri Red Chilli Powder- 3 tsp

White Vinegar -3 tsp

Rose Water- 3 tsp

Refined Oil – 90 ml

Egg – 1no

Salt – to Taste

Melted Butter – for Basting

Method of making the Murgh Anmol Moti

1. Clean the chicken breast, wash and cut each chicken breast into half, pat dry with a cloth and keep aside.

Marination

3. In a deep tray whisk hung curd add rose leaves powder, Shahi jeera, ginger, garlic paste, sesame paste and cashewnut paste, sprinkle garam masala, Kashmiri red chilli powder, white seasoning. vinegar, rose water, refined oil, egg and the remaining ingredients in order listed, above.

4. Add Chicken pieces in this mixture and rub well, keep a side for 2 1/2hours.

Cooking

6. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings.

7. Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.

8. Remove from tandoor and hang the skewers to let excess moisture drain out completely (2-3 minutes) Baste with melted butter and roast for another 4 to 5 minutes.

9. When cooked transfer the chicken on the serving dish.

10. Serve hot garnish with chaat masala, salads and mint chutney

Chef’s Nectar, “Murgh Dalcha Kebab”


Dalcha kebab is one of the famous Northern Indian preparation which is mingle with Chickpeas lentil mixed and flavoured with chicken and infused with aromatic masala/spices which makes it delicious. Must try this easy recipe.

CHICKEN/MURGH DALCHA KEBAB

To serve: 4 Portions

Cooking Time- 10-15 Minutes

Ingredients for making the Murgh Dalcha

Chicken Breast (Boneless) – 850 gms

Ginger Garlic Paste – 30 gms

Lemon Juice – 25 ml

Salt – to taste

Yellow Chilly Powder – 15 gms

Garam Masala – 5 gms

Chana Dal – 250 gms

Hung Curd -300 ml

Cream 150 ml

Nutmeg Powder- pinch

Refined Oil – 80 ml

Melted Butter – for basting

Method of making

Clean, wash and cut each chicken breast into pieces and pat dry

First Marination

1. Apply ginger garlic paste, lemon juice, salt, yellow chilli powder and garam masala, rub well, and leave aside for 1 ½ hour.

2. Soak chana dal overnight, drain water. In a blender make a fine paste and transfer it to a bowl.

Second Marination ❤️

1. In a bowl whisk hung curd, add chana dal paste, cream, nutmeg and refined oil and mixed well.

2. After squeezing out the excess moisture, put the marinated chicken pieces well and keep a side for 2 hours.

Cooking of Murgh Dalcha😋

1. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings

2. Roast in a moderately hot tandoor or over charcoal grill for 6-7 minutes

3. Remove and hang the skewer to let excess moisture drain out completely (2-3 minutes)

baste with melted butter and roast for another 3 to 4 minutes.

4. Transfer cooked chicken on a plate.

5. Served hot with choice of salad and chutney.