Chef’s Nectar-“Paneer Lababdar, Chef Special creation”

Ingredients for making the Paneer Labbadar

for making the Puree

1 cup water
2 tomato, cube
2 clove garlic
1 inch ginger
2 pods cardamom
4 cloves
15 cashew / kaju
½ tsp salt

Ingredients for making the Paneer Lababdar

2 tsp butter
2 tsp oil
1 bay leaf / tej patta
1 inch cinnamon
1 chilli, slit
1 tsp kasuri methi / dry fenugreek leaves
1 onion, finely chopped
¼ tsp turmeric
½ tsp kashmiri red chilli powder
½ tsp coriander powder
½ tsp cumin powder / jeera powder
1 cup water
¼ tsp salt
120 Gms Paneer for making the roll (Cottage Cheese Roll)
20 Gams Paneer/Grated Cottage Cheese
2 tbsp cream / malai
¼ tsp Garam Masala
2 tbsp coriander, finely chopped
10 gms Chronji
10 gms Raisins
10 gms Mawa/Khoya

Method of making the Chef Special Paneer Lababdar

Cut the paneet into thin sheets so you can stuffed and make a roll out of it. (Stuffing Ingredients)
firstly, heat 2 tsp butter and 2 tsp oil.
saute 1 bay leaf, 1 inch cinnamon, 1 chilli and 1 tsp kasuri methi until it turns aromatic.
further, add 1 onion and saute well until the onions turn golden brown.
keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder and ½ tsp cumin powder.
add in prepared tomato puree and mix well.
cover and cook for 10 minutes, or until the oil is released from masala paste.
add 1 cup water, ¼ tsp salt and mix well.
furthermore, add rolls of paneer cut diagonally paneer and 2 tbsp grated paneer. mix and cook well.
turn off the flame and add 2 tbsp cream. mix until the cream is combined well.
additionally, add ¼ tsp garam masala and 2 tbsp coriander, mixed well and fried onions, Butter dollops and enjoy paneer lababdar with roti / chapati or with steam rice.

Please Note

you can take the Paneer cubes as well instead of Paneer stuffed roll, which is easy to prepare just for a stunt only i convert it into rolls. Enjoy this authentic delicacy with your loved one and show your master skills.

Chef’s Nectar, “Tandoori Prawns Masala”

Splendid tandoori prawns masala is the ultimate tandoori recipe that gets done in less than 15 to 20 minutes.This Creamy, tangy, and spicy Prawns which just melt in your mouth. The sauce is an absolute treat over steamed rice, Paratha or roti. A perfect quick and easy preparation during lunch or dinner.

Ingredients for the Tandoori Prawns Masala

24 medium sized prawns
2 tbsp cilantro for garnish
2 tbsp Butter

For the marination of Prawns

100 ml (1/2 cup) yogurt
1 tbsp minced/chopped garlic
1/4 tsp turmeric powder
1 tbsp grated/chopped ginger
1/4 tsp cumin powder
2 tbsp coriander powder
1 tsp hot cayenne
1 tsp sweet paprika
1 tbsp lemon juice
1/2 tsp salt (as per taste)
1/4 tsp pepper
2 tbsp cooking oil
1/8 tsp orange tandoori color (optional)

Marination for the prawns

Place all marinade ingredients in a bowl and mix well.
Clean and devein prawns – I leave the tails on but you can take them off as well.
Drain the prawn well and pat them dry.
Add prawns to the marinade and coat them well.
Set aside.
Alternatively, leave the prawns to marinade from an hour on the counter or up to 12 hours in the fridge.

Saute the cooked prawns in the gravy

Heat oil in a skillet over medium heat
Add the marinated prawns along with the marinade
Cook on medium stirring so it does not stick to the pan
Continue to cook stirring until prawns change color to light pink. add little stock to make it sauce/gravy let it cook for 10 to 15 minutes so that the gravy becomes thick.
Check weather the prawns becomes cooked or cook for another 2 to 3 minutes, adjust he seasoning, add butter and sprinkle with fresh coriander.
Served hot with any Indian bread or steam rice.

Chef’s Nectar-“Crab Meat Sui Mai”

These savoury open-faced dumplings are a delightful appetizer to enjoy with a glass of chilled white wine or red wine or any single malt liquor.

Ingredients for making the Crab Meat Sui- Mai

6 nos medium shrimp
50 gms ground pork
1 egg whites
1 tbsp Chinese cooking wine
1 tbsp sherry
1 tbsp sesame oil
2 tbsp grated ginger root
1 tsp salt
1/2 tsp white pepper
100 gms frozen crab meat thawed
1/2 cup drained canned water chestnut finely diced
1/4 cup chopped fresh coriander
2 green onions minced
46 square wonton wrappers
46 fresh peas
46 frozen peas
10 large spinach leaves

Method of making Crab Meat

Peel and de-vein shrimp transfer to food processor. Add pork, egg white, wine, oil, ginger, salt and pepper; until combined, scraping down side of bowl as necessary.
Drain crab meat in sieve, pressing to remove as much liquid as possible remove any extra moisture. Add crab meat to shrimp mixture along with water chestnuts, coriander and onions stir gently to combine without breaking up crab.
Place 4 wonton wrappers on work surface, keeping remaining covered with damp cloth to prevent drying out brush with water. Place 1 tbsp (15 ml) crab mixture on center of each gather around filling, pressing 4 sides to make petal effect.
Holding dumpling between finger and thumb, squeeze to form tap on counter to flatten bottom. Place 1 pea in center of each top opening. Repeat with remaining ingredients.
In wok or steamer, bring water to boil. Line 2 steamer trays with spinach leaves or waxed paper. Arrange sui mai, without touching, in single layer on spinach.
Arrange dim sum basket steamer over wok cover and steam for 10 minutes. Serve in Dim sum basket with spinach and top with sui mai.

One of the best quick bite which healthy and nutritious try it with ease without any hassle, similarly you can add other ingredients and repeat the process with vegetarian, Poultry, seafood and cottage cheese. Try out your versions of sui-mai and enjoy this heavenly preparations.

Chef’s Nectar” Goan Fish Curry Authentic taste of Konkani Cuisine”

During my visit to Goa then i understand why Goa is renowned for its beaches and exotic seafood dishes and their fish curries which are something you can’t miss. An authentic Goan fish curry recipe, this dish is prepared by marinating King fish in turmeric powder and salt and cooking it with several spices and tamarind puree. It has a tangy and spicy taste which will leave you craving for more. All you need is any white flesh fish, best goes with Surmai, Red snapper, Mackrel etc. tamarind paste, grated coconut, green chilies, onion, refined oil, water and a melange of spices to get the authentic taste. This traditional Goan recipe is bursting with flavors that will blow your mind. The curry has a mouth-watering aroma and you won’t able to stop yourself from delving into it. Also, it doesn’t take too much time and effort to be cooked. It is garnished with coriander and tastes best with plain steamed rice. follow the simple steps to get this dish right. As i think this recipes is best to be have on the coastal areas, but you can adjust the spice level as per your palate and preferences. so adjust the spices as per your taste.

Ingredients for making the Fish Goan Fish Curry

1 kilograms king fish (surmai) my Favourite
1 tbsp tamarind paste
4 tsp coriander seeds
1/2 tsp cumin seeds
8 t0 10 cloves garlic
2 pinches salt or as per your taste
2 tbsp refined oil my personal advice use coconut oil
4 cup water or fish stock
1 large chopped onion
5 dry red chili for tempring
2 tablespoon grated coconut
1 sliced & slit green chilli
1/2 teaspoon powdered turmeric
20 ml coconut milk from fresh coconut (Optional)

Rana’s Special Goan Fish Curry

To prepare this sumptuous mouthwatering curry, start by slicing the fish into pieces. Once done, marinate the pieces using salt and turmeric powder and lemon juice. Keep it aside for a while.
Meanwhile, prepare the masala for the curry. In a mixer grinder, add all the spices, grated coconut along with the chopped onion and green chillies with little water and make a fine paste.
In heavy bottom pan heat Coconut oil over medium flame. Add the masala paste to the heated oil and cook for a few minutes. Keep stirring the mixture until it becomes aromatic.
Add the marinated fish to the pan and let the fish soak in all the masala. Let it get cooked for few minutes. Once done, add 3 cups of water/stock and salt as per your taste.
Cook the fish till its done over low flame. Once done, transfer it to a serving platter and garnish with coriander leaves. Serve it with steamed rice, a lemon wedge on the side if you want to add little more twist in the dish.

Please Note

You can separately grill the fish pieces on the griddle to get it cooked without breaking the pieces in the curry. that will give a very nice taste in the curry as well. hope you will enjoy this delicious delicacy with your loved one and must try at your home.

Chef Special – “Garoupa with Ginger and Green onions recipes”

Garoupa fish is one of the best fish full of proteins and vitamins one of the easiest fish preparation which can be make at any point of time or occasions, one of the best recipe for the fish lovers. i assured you you will love it palatable and tangy flavor. If you want to replace this fish then you can use this recipe with others fishes as well. for e.g Mackrel, Tuna, Snapper, Salmon or Trout.

Ingredients for making the Garoupa with Ginger and Spring Onions
Grouper fillet 500g
Salt 1.5 Tbsp
Sugar 1 Tbsp
White pepper 1/4 tsp ,
Salt 1/4 tsp
Egg white 1
Cornflour 1 Tbsp
Sugar 4tsp
Kikkoman soy sauce 2 tsp
Superior soy sauce 2 tsp
Maggie seasoning 1 tsp
Fish sauce 2 tsp
Chicken powder 1/2 tsp
Oyster sauce 1/2 tsp
Water 1/2 cup
Chopped Coriander root 3 nos
Sliced ginger infused with Chinese wine (3 inches sliced lengthwise)
Corn flour 2 tsp
Spring Onion (white parts chopped, green parts cut into 2 inch pieces)
Garlic 2 cloves – chopped

Method of making the Garoupa

Apply the salt and sugar to the grouper and leave for 45mins to get the marination to get in the fish. This will draw out the excess water and firm up the flesh.

Slice the fish and marinade with the ingredients as mentioned above.

To prepare the HK sauce, mix all the ingredients in a bowl and steam for 15mins.

Heat 2 inches of oil in a wok and quickly blanch the fish in the hot oil for 1 – 2mins. Work in batches. Drain and set aside.

Method of preparations and serving

Heat oil in wok. Fry wine infused sliced ginger, chopped green onions (the white parts) and garlic till fragrant. Add HK sauce and bring to a simmer.. Add cornflour slurry to thicken and swirl around the wok to infuse the sauce with a bit of wok. Add fish and green onions and quickly toss to mix evenly, Lastly add in 1 Tbsp Chinese wine (best if you had soaked the ginger overnight), toss and serve hot garnished with the sprigs of coriander leaves. best serve the fish with steam rice or jasmine sticky rice.

Please Note

You can serve this preparation of fish with noodles as well, enjoy this fabulous dish with the choice of your side dish, your family and friend will sure praise your cooking style.

Chef’s Nectar,”Chicken Dumplings”

Ingredients for making the Chicken Dumplings

250g chicken mince
2cm piece ginger, peeled, grated
2 garlic cloves, crushed
1 tbsp soy sauce
2 tsp Chinese rice wine
1 tbsp spring onions green part
1 tbsp finely chopped fresh chives
1/2 cup finely shredded Chinese cabbage
20 pastry wrappers
Chilli sauce or soy sauce, to serve with Chicken dumplings

Method of making the Chicken Dumplings

In a bowl, combine mince, ginger, garlic, soy sauce, rice wine, chives and cabbage.
Stuffed with the help of the teaspoons, take mince mixture on 1 half of each wrapper and give the crescent shape, Brush edge with cold water or egg white. Fold wrappers over to enclose filling. Pleat edges together to seal. Place dumplings on a tray lined with baking paper.
Place a large steamer lined with baking paper over a wok or large saucepan of simmering water.
Cook dumplings, covered, in batches, for 4 to 5 minutes or until cooked through.
Transfer to a plate, Cover to keep it warm. Serve with chilli sauce or soy sauce. very good source of proteins.

Chef’s Nectar,”Al Kabsa, Chicken Traditional Saudi Preparation”

Ingredients of making the Kabsa Rice

8 Original recipe yields 8 servings Kabsa Spice Mix

½ tsp saffron
¼ tsp ground cardamom
½ tsp ground cinnamon
½ tsp ground allspice
¼ tsp ground white pepper
½ tsp dried whole lime powder
¼ cup butter
1 onion, finely chopped
6 cloves garlic, minced
1 (3 pound) whole chicken, cut into 8 pieces
¼ cup tomato puree
1 (14.5 ounce) can diced tomatoes
3 carrots, peeled and grated
2 whole cloves
1 pinch ground nutmeg
1 pinch ground cumin
1 pinch ground coriander
salt and freshly ground black pepper to taste
3 ¼ cups hot water
1 cube chicken bouillon
2 ¼ cups basmati rice
¼ cup raisins
¼ cup toasted slivered almonds

Method of making the Kabsa Rice

Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.
Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish. can have it along with salan.

Chef’s Nectar,”Garlic Bread”

Ingredients for making the Garlic Bread

1 stick butter (1/2 cup), at room temperature
2 garlic cloves, mashed to a paste with a pinch of salt and extra-virgin olive oil
2 tbsp chopped parsley leaves
2 tbsp chopped fresh basil leaves
Kosher salt and freshly ground black pepper
1 loaf crusty baguette
10 ml Extra-virgin olive oil

Method of making the Garlic Bread

Preheat oven to 350 degrees F.
For the bread, stir together the butter, mashed garlic, and herbs in a small
bowl and season with salt and pepper. Cut the slices of French Baguette
lengthwise, spread the herb-garlic mixture over both halves and sprinkle with a little olive oil/Butter. Bake for 15 minutes.

Chef’s Nectar, “Caprese Salad with Basil pesto”

Ingredients of making the Caprese Salad

3 ripe roma tomatoes
12 ounces fresh mozzarella, thickly sliced
Large bunch fresh basil leaves
Olive oil, for drizzling
20 gms home made pesto sauce
2 pinch kosher salt
2 pinch freshly ground black pepper

Method of making the Caprese Salad

Clean wash and keep a side the basil leaves, add walnuts,olive oil, crushed black pepper and kosher salt to taste, make a paste with the the help of the grinder and remove the paste from the grinder in a bowl.
When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.
Drizzle on the gorgeous, flavorful pesto paste. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper. if you need more.
you and your friends will surly remember you for this healthy treat, then for what you are waiting for its just the matter of second to prepare this healthy preparation.

Chef’s Nectar,”Lamb Biryani”

Lamb biryani

One of my personal favorite from the child hood especially prepared during the festive occasion, mouth watering full of flavors delicacy served with any form of yogurt or raita along with salad.

Ingredients for making the Lamb Biryani

400g lamb neck, cut into small cubes
4 garlic cloves, grated
1 tbsp finely grated ginger root
1 tbsp oil
11/2 onion , chopped and shredded for brown onions
10 gms whole spices (whole black pepper, cloves,cardamom,cinnamon stick, bay leaf, mace)
1 tbsp cumin seeds
1 tbsp nigella seeds
1 tbsp Madras spice paste
200g basmati rice, rinsed well
8 curry leaves
400ml good-quality lamb or chicken stock
10 gms desi ghee
200gms spinach, cooked and water squeezed out

Method of making the Lamb Biryani

Toss the lamb in a bowl with the garlic, ginger and a large pinch of salt along with papaya paste. Marinate in the fridge overnight or for at least a couple of hours.
Heat the oil in a casserole add whole spices and let them fragrant for a while. Fry the lamb for 5-10 mins until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Scatter in the rice and curry leaves, then pour over the stock and bring to the boil.
Stir in the spinach and adjust the seasoning. Make the layers rice then lamb Cover the dish with a tight lid of foil, then put the lid on to ensure it’s well sealed. Cook in the oven or on gas on the medium heat for 20 mins, then leave to stand, covered, for 10 mins. Bring the dish to the table, remove the lid and foil, scatter with the coriander, brown onions, mint leaves, desi ghee and chilies.
Served hot with choice of raita and salad.