1 lb green beans washed, trimmed, and cut to half their length
6 cloves of garlic minced
1/2 -1 tsp salt
vegetable oil for frying
ice for water bath
Method of making
Blanch the Green Beans (optional)
To preserve the color of the beans for the final dish you will want to blanch the beans. If you aren’t worried about the color you can skip this step.
In a large bowl, fill with ice and add water to the ice. Add water to your wok, enough to cover all the beans. Bring water in wok to a boil and add green beans. Cook for 30 seconds and immediately remove and put into the ice bath to stop the cooking process.
Fry the Green Beans
Remove water from wok if you blanched the green beans. Add a shallow amount of oil to the wok, about 1/4 inch deep. Once oil is hot, add green beans and fry for about 1 minute, or until the skin just starts to wrinkle. Careful to not over-fry or the beans will lose their crispness.
Remove green beans and put them on a plate lined with paper towels to soak up some of the oil. Drain all but 1 tbsp of the oil out of wok and place wok back on the stove.
When wok is hot, add in garlic and cook on high heat until the aroma of garlic comes out and it begins to brown. Add green beans back in and stir fry with garlic. Season with salt. Cook until beans are cooked to desired done ness and have incorporated the garlic flavor (about 1-2 minutes). Eat while hot.
Healthier technique
If you choose to, start by blanching the green beans as described in step 1 otherwise you can skip this step.
Add 1 tablespoon of oil to the wok. Once heated, add green beans. Stir fry them for a few minutes at high heat.
Add about 1/4 cup of water to the wok, cover it with lid, and steam the beans until they are almost cooked. Remove cover. Add about 3 tbsp of oil and continue cooking until beans start to wrinkle.
Remove beans and place on a plate lined with paper towels to soak up excess oil. Drain all but 1 tbsp of the oil out of the wok and place wok back on the stove. then repeat the above step to get the desired dish as per your liking.
Take ½ cup fine rava, ½ cup rice flour and ¼ cup maida in a bowl.
Then add ⅓ cup chopped onions, 1 or 2 green chilies (chopped), and ½ inch ginger (chopped).
Also add ½ tsp crushed black pepper, ½ tsp cumin seeds/jeera, 8 to 10 curry leaves (chopped) and salt as required.
Add 2 to 2.5 cups water. Depending on the quality of rava or sooji and rice flour, you can add less or more water – from 1.5 to 2.5 cups water. I added 2.25 cups water.
Whisk till smooth without any lumps.
If the batter looks thick or has a medium consistency, then add more water. If the batter looks very thin and runny, then add some rice flour.
Cover and let the dosa batter rest for 20 to 30 minutes. Once the batter rests, you will see that the rava and the flours have settled down and the water will be floating on top.
Making of Rava dosa
Before preparing dosas, mix the batter very well. Spread some oil on the tawa. Do make sure that the tawa is hot.
With a ladle pour the dosa batter. Start from the edges move towards the center.
If there are big or small gaps, then fill them lightly with the batter.
On a medium-low to medium flame, cook the dosa.
When the top side looks cooked, then sprinkle ½ to 1 tsp oil on the top and sides.
Spread oil all over the dosa with a spoon.
Rava dosa takes a little longer time to cook than regular dosa.
Cook till the base is golden and crisp.
The more you cook the dosas and the more golden it becomes, the more crisp it will be. You can even cook both the sides if you want.
Fold and then serve hot with coconut chutney and sambar.
The flours settles down at the bottom of the batter. So you have to stir and mix the batter very well every time you make dosa. In case the batter becomes thick after making a few dosas, then add some water and stir again.
Served hot with coconut chutney or dosa podi or any chutney of your choice.
Preheat oven to 400°F (200°C). Bring water to a boil in a saucepan. Peel and roughly chop garlic. Score the chicken, add to a bowl and combine with garlic, oil, salt, pepper and herbs. Leave to marinate (Tip: try stuffing the garlic pieces inside the cuts you’ve created).
Once oven is hot, add the chicken to a lined baking tray and roast for 20 mins or until browned. Meanwhile, peel and cut potato.
Then add to boiling water for about 10 mins, or until soft. Heat a pan on medium heat, add all the vegetable and let it blanch for some time. Season with salt and pepper (you can add other spices, like nutmeg if you want).
Once potatoes are ready, drain, add beets and either mash by hand or with a blender. Season with salt and pepper with little butter and cream to make it more delicious.
Arrange the steamed vegetable on the edge then de-mold the beet mash, arrange chicken medallion on the top of the veggies.
Please Note
For making the chicken medallions just cut the chicken breast from the center, and slit it in between. Make a roll of one part and similarly do it with the other portion as well.
6 to 8 kawan parathas cook per package instructions
1 medium onion thinly sliced
1/2 cup cilantro chopped
Mint Cilantro Chutney
½ cup cilantro
¼ cup mint leaves
2 tbsp unsweetened coconut frozen or dry
1 garlic clove
½ tsp cumin seeds
1 to 2 small green chiles
1 tbsp lemon juice
seasoning to taste
1 teaspoon sugar
Method of making the Paneer Kathi Roll
Marinate the paneer- Mix all the marinade ingredients in a bowl. Add paneer and mix well.
Make the filling- Heat 2 tablespoons of oil in a pan. Add onions, peppers and 1/2 teaspoon of salt and cook for 3 to 4 minutes. Add marinated paneer and mix well. Cook for another 3 to 4 minutes. Turn the heat off. Add cilantro.
Chutney – Blend all the chutney ingredients using 2 tablespoons of water to make a smooth sauce. Note: Add more water as needed, little at a time.
Cook the Parathas- Heat a non-stick griddle pan. Remove the kawan paratha from the plastic wrapping and place on the griddle. Cook on medium high heat for about to 1 to 1-1/2 minutes on each side or until both sides are golden brown, pressing gently with a spatula. Enjoy hot!
Assemble Kathi Roll- Spread 2 teaspoons of chutney on cooked paratha. Add 2 to 3 spoonfuls of the filling in the middle. Add few sliced onions and cilantro on top. roll the sides up to the middle. You can use small toothpicks to hold them together.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (baking paper), or foil. Arrange bread on baking sheet, cut-side up.
In a small-sized bowl, combine together the butter, garlic, fresh parsley and salt. Mix ingredients together until well blended. Evenly spoon the garlic butter mixture evenly over both bread halves right to the edges. Top with the cheeses and sprinkle with the dried parsley.
Bake, uncovered, for 20 minutes, or until the cheese is melted and bubbly. Broil for about 2 minutes, or until the top is golden and crispy.
Ingredients for making the butter garlic two pepper Prawns
15 to 16 Big Sized Prawns Or 25 Medium Sized Prawns
2 Garlic Pods Or 20-25 Garlic Cloves chopped finely
2 tbsp Olive Oil
1.5 tbsp Butter
1 t/s Rock Salt or Salt as required
2 tbsp Black Pepper Powder
½ Lime Juice
1 tbsp red bell peppers
1 tbsp yellow bell peppers
1 tbsp green bell peppers
1 tbsp burnt garlic
Method of making these heavenly sea blossoms (prawns)
Take Fresh Prawns clean them under tap water. Clean the Prawns remove the black thread which is the spine of prawns. Now keep them aside with some salt mixed in it. Wash the prawns again. Also please keep the head and tail intact of prawns as it looks beautiful with them.
Take a pan or wok add olive oil and butter. Keep the gas on medium heat add chopped garlic.
Saute them for a minute. Add rock salt and black pepper as desired.
Its time to add cleaned and washed prawns. Saute gently all.
Cover the pan with a lid for 2 to 3 mins on low heat. Keep stirring in between else it might stick at the bottom.
Remove the lid and keep the heat on medium mode. Check once prawns are cooked Squeeze Lime juice on it. add all sort of bell peppers in it mixed well adjust the seasoning once again.
Your Butter Garlic two pepper Prawns are ready.
Serve hot as a starter or meal, arrange as illustrate above in the pic.
Garnish with burnt garlic on the top enjoy with any sort of beverages as an snack or along with main dish.
Please Note
1. Calorie conscious people can replace butter with Olive oil or any other herbal organic oil. 2. Vegetarians can also make similar recipe with Mushrooms and Fried Tofu or Paneer. I am sure it will taste great and for sure you will fell in love with it.
Method of making the BBQ Wings with grilled potatoes
Bring a well-salted pot of water to a boil, then add the potatoes and cook until al dente, about 10 minutes. Drain and let cool slightly.
Heat grill to medium-high and oil grates. In a large bowl, mix together salt, pepper, and garlic powder, then stir in olive oil. Add potatoes and toss gently to coat. Grill potatoes, flipping once, until golden brown, about 5 minutes. Add herbs to oil mixture, then return potatoes to mixture and toss again.
for BBQ Wings
Marinated the chicken wings with marinated ingredients smoothed the mixture with olive oil keep aside.
Set the Oven at the temperature of 220 degree Celsius and cook the chicken wings for 15 to 20 minutes or till done.
for plating
arrange the grilled potatoes as a base in the plate and set the bbq wings on the top garnish with any micro herb or basil leaves, enjoy this heavenly dish with your love ones at any occasion.
Our first encounter with mutton burra was at old Delhi’s Karim’s. It is hard to believe that mutton chops cooked over dry heat in a tandoor can yield a kabab so succulent The long marination with yoghurt and papaya paste leads to a tender kabab, but you have to be careful not to overdo the marination or you will either end up with meat falling off the bones as it roasts in the oven, or kababs that are mushy and have no texture. The ideal burra kabab should offer some resistance when you try to tear off the meat, but it should not be too chewy or dry.
Method of making the Burra Kebab
Grind all ingredients for the marinade except the hung yoghurt, onions, ginger, garlic, papaya, lime juice, salt, black salt, red chilli powder, kashmiri red chilli powder, shahi garam masala, kasuri methi, pepper, malt vinegar, mustard oil, together in a blender until completely smooth.
Trim the mutton chops to remove any hanging flaps of fat or meat. Pat them dry using a kitchen towel or paper napkins. The meat should be as dry as possible.
Using a sharp paring knife carefully poke on the meat all around to allow the marinade to penetrate deep into the large chops.
In a mixing bowl pour the marinade as well as the hung yoghurt over the mutton chops and mix well. Massage each piece individually, using your fingers to cover all the crevices of the meat with the marinade.
Dhungar: Set a small piece of charcoal on the gas flame. Turn it around from time to time for about 10 minutes until a layer of white ash covers the surface of the charcoal.
Keep a foil or tight fitting lid handy to cover the mixing bowl.
Place a small bowl in the center of the marinade-covered mutton. Using a pair of tongs place the glowing hot charcoal in the bowl. Pour hot ghee on top of the charcoal. Smoke will start rising from the charcoal. Immediately cover the bowl tightly.
After 10–15 minutes remove the lid, give the mutton a stir and cover again. Put this in the refrigerator (not freezer) for 24 hours.
Next day, take out the mixture and skewer the chops by piercing the skewer in between the two rib bones as shown in the video.
Set the oven to preheat to 200ºC for at least 15 minutes.
Bake the chops in the oven over a baking grill with a baking tray set underneath to catch the drippings. If using an oven don’t try to baste the meat frequently because it will only cool down the oven and turn your burra kababs soggy.
When the kababs are halfway done and brown on one side turn them over to let the other side brown.
Take out the burra kababs after about 30-40 minutes or until done and beautifully brown.
Char the kababs over an open flame to create burnt buts like it would be if they were cooked in a tandoor at higher temperatures. Not necessary if cooking in a tandoor.
Let the meat rest for 15 minutes before serving it with sliced onions, lime and a mint chutney and salad of your choice.
Chefs Nectar 