Chef’s Nectar Special health dish”Steam Fish Lemon Ginger Sauce”


Steam Fish Lemon Ginger Sauce

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

Chef’s Special, ” Char Grilled Pineapple”


Char Grilled Pineapple

Ingredients for the pineapple salad

  • 1 (12 fluid ounce) can or bottle beer
  • ½ cup honey
  • ⅓ cup Dijon mustard
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary, or more to taste
  • 1 tsp garlic powder
  • 1 teaspoon salt
  • ⅛ tsp freshly cracked black pepper
  • 1 fresh pineapple
  • ¼ cup pine nuts
  • 1 (10 ounce) can mandarin oranges, drained
  • 6 tbsp poppy seed salad dressing (Optional)

Method of making

  • 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.

Chef’s Nectar, “Char Grilled Zucchini Salad”


Char Grilled Zucchini Salad

Ingredients for making the salad

  • 400 gm zucchini approximately 3 medium
  • 2 tbsp olive oil extra virgin
  • 3 tbsp slivered almonds toasted
  • 1 gm mint leaves
  • extra dill leaves to garnish

Dressing for the salad

  • 1 cup plain Greek yoghurt
  • 2 tsp finely grated lemon zest divided
  • 2 tsp fresh lemon juice
  • 1/4 cup chopped fresh mint leaves
  • sea salt and black pepper to taste

Method of making the salad

  • 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.

Chef’s Nectar, “Bavarian Vanilla Cake”


Vanilla Cake

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.
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Chef’s Nectar, “Penne Arabiatta”


Penne Arrabiata

Ingredients for making the Pasta

  • 4 tsp minced garlic (about 5 cloves)
  • 1/4 cup olive oil
  • 300 gms can petite diced tomatoes
  • 1 can tomato puree
  • 2 tsp crushed red pepper flakes
  • 1 tsp sugar
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1 tsp lemon juice
  • 180 gms penne pasta
  • 1/2 cup freshly shredded Parmigiano- Reggiano
  • 1/4 cup thinly sliced fresh basil
  • Garnishes: Parmigiano- Reggiano cheese shavings, fresh basil leaves

Method of making the Pasta

  • 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 Dinner
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Chef’s Nectar” Mixed Berry Chef Special Shake”


Mixed Berry Shake

Ingredients for making the Shake

  • 1 1/2 cups apple juice can also use almond milk, skim milk, coconut milk or other flavor of juice
  • 1 banana sliced
  • 1 1/2 cups frozen mixed berries
  • 3/4 cup vanilla Greek yogurt
  • 1 tbsp honey optional
  • fresh berries and mint sprigs can be used for garnish

Method of making the shake

  • Place the apple juice, banana, berries and yogurt in a blender; blend until smooth. If the smoothie seems too thick, add a little more liquid (1/4 cup). 
  • Taste and add honey if desired. Pour into two glasses and garnish with fresh berries and mint sprigs if desired.
Mixed Berries Shake

Chef’s Nectar” Strawberry Shake”


Strawberry Shake

Ingredients for making the Strawberry Milk Shake

  • 8 ounces strawberries, stemmed and sliced
  • 1/2 teaspoon vanilla extract
  • 1 pint vanilla ice cream
  • 1/4 cup milk

Method of making the Shake

  • Blend half of strawberries, 1/4 tsp. vanilla.
  • 1 cup ice cream and 2 Tbsp. milk in blender until smooth.
  • Pour into 2 glasses. Repeat with remaining strawberries, vanilla, ice cream and milk.
  • Serve chilled garnished with fresh strawberries.
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Chef’s Nectar”Oreo Shake”


Oreo Shake

Never ever wondering what to make to impress your loved ones on weekends, try this quick shake recipe and enjoy with them. You can pair this shake with a sandwich of your choice to make it a complete meal for breakfast. get more ideas on the preparation and variety by scrolling on the Chefs nectar Site..

Ingredients for making the Oreo Shake

  • 4 Oreo cookies
  • 1 cup vanilla ice cream
  • 1 cup milk
  • 1 tablespoon chocolate sauce

How to make Oreo Milkshake

  • To prepare this delicious shake recipe, take a bowl and coarsely crush the Oreo cookies in it. You don’t need to powder them, they should be crushed enough to be blended into a shake.
  • Now, pour milk and chocolate syrup in a blender. Also, add Oreo cookies and ice-cream in the blender. Blend well all the ingredients until combined completely.
  • Crush and crumble some Oreo cookies in a bowl. You can also put them in a plastic bag and pound them with a rolling pin for the purpose.
  • Pour the prepared milkshake into a glass. Finally, top the milkshake with the crumbled Oreo cookies. Serve immediately with a straw.
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Che’s Nectar, “Confetti Cake”


Confetti Cake

Ingredients for the cake

  • 3 cups (420 g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 and 1/2 cups (3 sticks/340 g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (350 g) granulated sugar
  • 5 nos eggs
  • 1 tbsp pure vanilla extract
  • 1 and 1/2 cups (360 ml) buttermilk
  • 3/4 cup sprinkles

Vanilla Buttercream Frosting

  • 1 and 1/2 cups (3 sticks/340 g) unsalted butter, softened to room temperature
  • 1/8 teaspoon salt
  • 5-6 cups (600-700 g) powdered sugar, sifted
  • 5 tablespoons (75 ml) heavy cream
  • 1 tablespoon pure vanilla extract

Method of making the Cake

  1. Preheat oven to 350°F/180 °C. Butter three 9-inch cake pans that are at least 2-inch high, and line the bottoms with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. With the mixer on low speed, add the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the flour mixture. Do not over mix this batter. The less you mix, the lighter the cake will be. Fold in sprinkles.
  4. Divide batter evenly between prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to cool for 15 minutes, then gently remove from pan and allow them to cool completely on a wire rack.
  5. Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt on medium speed until smooth and creamy, about 2 minutes. Add 5 cups powdered sugar, heavy cream, and vanilla. Beat on low speed for 30 seconds, then increase speed to high and beat for 2 minutes. Beat in more powdered sugar if frosting is too thin.
  6. Assembly: If the cakes rose too much, cut their rounded top with a knife to make them flat. Set one cake layer on a plate or cake stand. Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer and spread a thick layer of the frosting. Finish with the third cake layer. Spread frosting over the top and sides of the cake.
  7. Served chilled as per your liking along with any beverage if you can.

Recipe Notes

Leftovers of the cake can be kept in the freezer for up to 2 months and thawed overnight in the fridge. enjoy this simple but attractive recipe during the weekend with your loved ones.. enjoy !!

Chef’s Nectar, “Chocolate Chips Cake Balls”


Chocolate Cake Balls

Ingredients for making the Cake Balls

  • 1 box (about 18 ounces) white cake mix
  • 1 box (3.4 ounces) instant vanilla pudding mix
  • 4 eggs
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1/2 cup Ready-To-Use White Decorator Icing – 1 lb. Can
  • 1/2 cup mini semisweet chocolate chips
  • Light Cocoa Candy Melts

Method of making

  1. Bake the cake. Follow the specific recipe you are using, including ingredient amounts, utensils and baking dishes, steps or instructions, oven temperatures, and baking times.
  2. Slice the cake. Using a damp knife, cut the cake in sections or quarters. This allows the insides of the cake to cool down faster, rather than having the cake cool down from the outside in.
  3. Crumble the cake. When the cake pieces has reached room temperature or warm to handle, use your hands to crumble the cake in a large mixing bowl. You will want to break down any chunks, especially any hard corners.
  4. Add the icing and chocolate chips. Start off with 1/4 cup of icing in the bowl. Use a wooden spoon to thoroughly incorporate the cake crumbs and icing together until you achieve a consistency of dough, as if you’re making cookie dough. Add additional icing, if needed.
  5. Refrigerate the mixture. Having the mixture chilled makes it easier for you to roll it into balls.

Making the Cake Balls

  1. Scoop the mixture. Use a cookie dough scooper to help you make even ball amounts, about 1 tablespoon (15 grams). To avoid multitasking, scoop the entire mixture and place the balls onto a flat surface (such as a baking sheet or counter top), lined with parchment paper.
  2. Roll the cake balls. Use both palms of your hands and circle each ball in a circular motion, to allow any flat surfaces become evenly round.
  3. Chill the cake balls. For the best results, it’s recommended to refrigerate the cake balls for at least two hours. By doing this, any coating won’t affect the prepared cake when dipping.
German Chocolate Cake Balls

Dipping the Cake Balls

  1. Melt the chocolate. You can either use a microwave-safe bowl or create a double boiler. Stir the chocolate to make sure everything is melted evenly.
  2. Dip the cake balls. For making the chocolate shell you need a silicon mat in which you fill the choclate while coating the balls of the silk padinsert the prepared balls and covere the other
  3. Repeat with the rest. Place the chocolate covered cake ball in the same place on the waxed paper. Pick up the next one and repeat the dipping until everything is covered.

Decorating the Cake Balls

  1. Drizzle additional melted chocolate on top. You can create even zig-zag lines by moving your arm back and forth in a uniform way across the entire sheet of cake balls.
  2. Sprinkle chocolate chips on top. You can either use additional mini chocolate chips or add cookies in a food processor to make crumbs.
  3. Chill the cake balls again. To ensure a hard coating and for any toppings to appear more uniform, place the cake balls in the freezer or refrigerator for about an hour or two.
Red Velvet Cake Balls