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.
Fish is rich in omega 3 fatty acids and essential oils, vitamins, minerals and protein, which makes this dish a must try for all those who are on a low-calorie diet. You can prepare this flavorsome main dish recipe during lunch or dinner and pair it with steamed rice for a perfect meal. This lip-smacking dish can be easily prepared at home and it requires basic kitchen ingredients.
Ingredients for Steamed Fish
1 cup green onion
2 tsp garlic
1 cinnamon stick
1 tbsp lemon juice
1 red bell pepper
2 tbsp virgin olive oil
2 tsp ginger
2 tsp cumin powder
2 green chilli
1 fish (Sea bass/ river sole)
salt as required
30 gms Broccoli
30 gms carrots
20 gms Green Beans
20 gms Asparagus
Method of making the Steamed Fish
Wash the raw fish with fresh water. Place this fish on a large plate and drizzle lemon drops over it along with salt. Keep it aside for marination.
Chop the green onions, bell peppers, ginger, garlic and green chilies in a bowl.
steamed all the above listed vegetables and keep aside.
Meanwhile, place a non-stick pan over medium flame. Pour oil in it and once the oil is hot enough, add green onions and green chilies and saute for a while. After a minute or two, add chopped ginger and garlic pieces and fry them. Put the marinated fish on this pan and cover it with a lid. Let it simmer for 10 minutes.
Remove the lid after 10 minutes and pour cumin powder over the fish. Cover the pan with a lid and cook over low flame. Remove the lid after sometime and see if the fish has released some water. Now, add water to the pan along with some salt. Let the fish cook for a while.
In the mean time in the another pan pour some oil saute some ginger and garlic and add all the steamed vegetables saute a little and add the seasoning then arrange on the serving platter.
Check the fish is steamed or wait for another 5 to 6 minutes, take out the fish with the help of the slicer with breaking it, place it on or beside the saute vegetables.
Served hot accompanied with steam rice garnished with golden fried ginger
Mix beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag until thoroughly combined, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally.
Preheat outdoor grill for medium-high heat and lightly oil the grate.
Twist top from pineapple and cut peel off in long vertical strips. Cut pineapple into wedges vertically and cut the tough core from each wedge.
Grill pineapple wedges on the preheated grill pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes.
Toss pine nuts and mandarin orange segments in a large bowl. arrange grilled pineapple pieces. just for plating you can take kala mata olive, orange segments.
Slice the zucchini on the diagonal about 1 cm/1/4” thick. Toss the zucchini slices in a bowl with the olive oil.
Pre-heat a char-grill pan over medium-high heat. Working in batches, cook the zucchini about 2 minutes each side or until slightly charred.
Transfer the cooked zucchini to a bowl or platter and season with sea salt and freshly ground black pepper. Repeat until all the zucchini is cooked.
Meanwhile, prepare the yoghurt dressing. Place the yoghurt into a medium-sized bowl. Add 1 ½ teaspoons of lemon zest and the freshly squeezed lemon juice.
Add the chopped mint and dill leaves and season to taste with sea salt and freshly ground black pepper.
Spread the yoghurt dressing on a serving platter. When all the zucchini is cooked and have cooled a little, arrange the zucchini on the yoghurt dressing.
Sprinkle with a few mint leaves and the reserved ½ teaspoon of lemon zest. Add the toasted slivered almonds.
Drizzle over the top the zucchini juices which have accumulated in the bowl. Serve as soon as possible after assembling.
Please Note
To toast the slivered almonds, place into a small, dry frying pan over medium heat. Stir occasionally to ensure they are evenly colored. Be careful/vigilant, they will burn easily.
A true French Bavarian Cream or Creme Bavarois starts with a vanilla pastry cream made of milk, eggs, and sugar. After the pastry cream is cooled more whipping cream is added to lighten the dessert. Gelatin is used to set the bavarian cream dessert.
Classic Bavarian Cream
250 ml (3.07 cups) Whole milk
120 ml Cream
32 % or more
6 (6 ) Egg yolks large
100 grams (5.29 oz) Sugar
2 tbsp (2.09 oz) Cornstarch
1 pod (1 floz) vanilla bean
1 tbsp (1.04 oz) Gelatin powder
250 ml (1.05 cups) whipping cream 38% or more
1/4 tsp Salt
Egg less Bavarian cream
250 ml Whole Milk
120 ml Fresh cream 32% or more
8 tbsp Cornstarch cornflour or custard powder
100 grams Sugar
120 ml Fresh Cream
32% or more4 tbsp Cornstarch
1 pod of vanilla bean
250 ml whipping cream
38% or more1/4 tsp Salt
1 tbsp Agar-Agar powder
Method of making the cake
Classic Creme Bavarois
Soak gelatin in 2 tbsp water – let sit for 5 min.
Place in microwave for 30 secs until dissolved – keep warm.
In a saucepan combine sugar, egg yolks, salt and cornstarch with a whisk.
Gently pour cold milk and cream over whisking constantly to prevent lumps
Scrape the vanilla bean and add it to the milk
Place the saucepan over medium heat and cooking stirring constantly until the mixture thickens and comes to a boil.
The custard is done when it is thick enough to coat the back of a spoon
Once the custard is ready, remove from heat and add the melted gelatin mixture. Combine until all the gelatin is dissolved.
Strain the custard while still warm into a clean bowl to remove any undissolved gelatin or curdled egg
Cover with cling wrap making sure the plastic touches the top surface to prevent skin.
When the vanilla pastry cream is cool to the touch (not chilled).
Whip the cream to soft peaks then fold it into the prepared custard.
This is now ready to pour in molds
Pour the mixture into individual serving cup
These can be de-mold and served on a plate garnished with whipped cream or fresh fruits.
I like to serve these in fancy cup topped with whipped cream and fresh fruit
Egg less Creme Bavarois
Soak agar-agar in 1/4 cup water for 5 minutes
Then gently simmer on low heat until aga-agar is dissolved completely – keep warm
Combine sugar, cornstarch, and salt in a saucepan
Gently pour over the milk stirring with a whisk to prevent lumps.
Place the saucepan over medium heat and cooking stirring constantly until the mixture thickens and comes to a boil.
The custard is done when it is thick enough to coat the back of a spoon
Once the custard is ready, remove from heat and add the prepared agar-agar. Combine well until agar-agar is completely dissolved.
Cover with cling wrap making sure the plastic touches the top surface to prevent skin.
When the vanilla pastry cream is cool to the touch (not chilled).
Whip the cream to soft peaks then fold it into the prepared custard.
This is now ready to pour in molds
Pour the mixture into individual serving cup
Garnish and serve with either a dollop of whipped cream or fruit of your choice. As i used Strawberries.
Get more recipes at Chef’s Nectar Recipes book available on Amazon & Flipkart
Add oil in the heavy bottomed pan saute garlic for about one minute then, Add tomatoes and tomato puree. Bring to a boil reduce heat to low.
Stir in red pepper flakes and above listed ingredients cook, stirring occasionally for 15 to 20 minutes.
Boil pasta in a sauce pan according to package instruction. al Dante,
Stir basil into tomato sauce, and pour 3 cups sauce over pasta. Toss to coat well in the sauce, Serve hot garnish, with cheese of your choice or famous Parmesan cheese is the best option for pasta.
1/2/ 100 gms cup freshly grated Parmesan cheese you can keep extra in a bowl or have it along with this preparation.
Please Note
Arrabiata preparation is on the spicy side, please be careful while serving to kids, enjoy this classic Italian recipes with family and friends, best for indoor or outdoor parties/get -together.
One of the well appreciated Pasta dish which was been served to Italian Delegates, as this was the event of 350 pax Italian DinnerChefs Nectar Recipes Book available on Amazon and flipkart
Chefs Nectar 