“Heavenly Indian Sweet Jalebi”


Ingredients for making the Jalebi

  • 2 cups Wheat flour or All purpose flour
  • 1 tablespoon Cornstarch/Cornflour
  • 1/4 Cup Besen
  • 1.5 tsp baking powder
  • 1/8 tsp turmeric
  • 1/8 tsp cardamom powder
  • 1/4 cup Thick Curd1/2 –
  • 3/4 cup Lukewarm Water (adjust accordingly)
  • Ghee for Frying

SUGAR SYRUP

  • 1 cup Sugar
  • 1/2 cup Water
  • 1 teaspoon Rose water or any essence
  • 1/2 teaspoon Lemon Juice
  • 1 teaspoon cardamom powder
  • 1/8 teaspoon saffron sprigs
  • 1 tsp vanilla essence

Method of making the batter

  • Assemble ingredients. All purpose flour can be used as a substitute, Cornflour.
  • Assemble rest of the ingredients.
  • Lukewarm water. I had used a little over 3/4 cup for my batter. But please check the consistency and add water accordingly.
  • Assemble dry ingredients in a bowl.
  • While we ready the batter, heat ghee in a kadhai.
  • Add curd and water to make a thick batter. Whisk the batter rapidly for few minutes to incorporate air into the batter. Please do not skip through this step.
  • Batter should be of a thick dropping consistency so add water accordingly.

Please Note

Enjoy the heavenly Indian Dessert with Rabadi or saffron milk

“Chicken Scallopine with Saffron Sauce”


Chicken Scallopine with saffron sauce

Ingredients for making the Chicken

  • 2 tbsp olive oil
  • 1 pound chicken cutlets (scallopine)
  • 2 shallots, sliced
  • 1 clove garlic, minced
  • 1/2 cup white wine
  • 1 1/2 cups chicken broth
  • 1/4 tsp saffron threads
  • 1/2 cup heavy cream
  • Salt to taste
  • 1/4 tsp freshly ground black pepper
  • 3 tbsp chopped fresh flat-leaf parsley

Method of making

  1. Warm the olive oil in a large skillet over high heat.
  2. Season the chicken Cutlets with salt and pepper. Cook the chicken until golden and cooked through, about 2 to 3 minutes per side.
  3. Transfer the chicken to serving plate and tent with foil to keep warm. Turn the heat to medium, add the shallot and the garlic and cook until tender, about 2 minutes.
  4. De glaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
  5. Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
  6. Served hot garnished with Saffron threads along with steam rice or cream risotto.

Please Note

Delicious delicacy of Italy, one of the famous dish which will certainly loved by your diners/friends. enjoy cooking with zeal and enthusiasm.

Chef’s Nectar Special,”Goat Cheese Spaghetti”


Goat Cheese Spaghetti

Ingredients for making the spaghetti

  • 200 gms spaghetti
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • Pinch of crushed red pepper
  • 20 gms asparagus
  • Kosher salt and freshly ground black pepper
  • 8 cups baby spinach
  • 1/4 cup freshly grated pecorino cheese, plus more for serving
  • 4 ounces fresh goat cheese, crumbled (1 cup)
  • 2 tbsp beet juice

Method of making

Step 1    

In a large pot of boiling salted water, cook the spaghetti until it is al dente. Drain the spaghetti well, reserving 1/2 cup of the pasta cooking water. after boiling just drizzled it with beet juice to make it blood red.

Step 2    

Meanwhile, in a large skillet, heat the olive oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is tender, about 3 minutes. Add the asparagus, season with salt and pepper and cook over moderately high heat until the asparagus begin to tenders, about 2 minutes. Add the spinach and cook until wilted, about 2 minutes.

Please Note

I have separated sauteed/cooked spinach with goat cheese, and decorate with beetroot colored spaghetti.

Cottage Cheese Rolls with Sun dried tomato


Cottage Cheese Rolls

Ingredients for Cottage Cheese Rolls

  • 1 onion
  • ½ celery
  • 2 garlic cloves
  • Olive oil
  • 3 cottage cheese
  • 100 g of bread crumbs
  • 50 g of oats
  • 1 tablespoon of powdered garlic
  • 1 teaspoon of sweet chili
  • 1 teaspoon of oregano
  • 3 eggs
  • 50 g of minced pistachio
  • Salt and pepper to taste
  • 30 g of dried tomatoes
  • 10 g of basil
  • Bread crumbs to sprinkle

Method of making


Re-heat the oven (180ºC). Place the minced onion, celery and garlic cloves in a small pot, add the olive oil and let it brown. Add the cottage cheese and stir until well mixed. Remove from the stove and add the bread crumbs, the oats, the powdered garlic, sweet chili, oregano, eggs and pistachios. Season with salt and pepper and mixed everything. Line a baking tray with a baking sheet and sprinkle oats. Spread the mix on the tray and place the sun dried tomatoes and basil leaves on top. Roll the dough, add a little bit of olive oil and bake for 30 minutes in the oven.

Serve with the choice of your own salad and sauce.

Please Note

one of the exclusive starter for vegetarians with full of proteins, you can deep fry the pastry sheet or you can give any other shape as well, oven cooked, as per your taste and likes, enjoy with any tangy sauce, or saffron cream sauce.

“Salmon with honey Mustard Cream Sauce”


Ingredients for making the Salmon fish

Salmon

  • 1.2 kg | 2½ pound side of salmon , sliced in four pieces
  • 2 tsp minced garlic
  • Sea salt , to taste
  • Cracked pepper , to taste (optional)
  • Honey Mustard Cream Sauce:
  • 1 8 oz | 250 g packet cream cheese
  • 1 cup milk (full fat or 2%)
  • 4 tbsp honey
  • 3 tbsp wholegrain mustard
  • 2 tsp minced garlic
  • freshly chopped chives. to garnish
  • freshly chopped parsley , to garnish
  • Assorted bell peppers 10 gms each for garnishing

Method of making

  • Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other length ways to create your salmon packet, depending on the width of you fillet).
  • Place the salmon onto lined baking tray | sheet. Evenly rub with the garlic; sprinkle with a good amount of salt (about 2 tsp) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed.
  • Bake until cooked through (about 15-18 minutes). Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat. Garnish with chives, slice each salmon fillet in half to make 8 pieces, and serve immediately with the cream sauce. Serve over mashed potatoes, smashed potatoes, wedges, rice, pasta or steamed veggies.

Cream Sauce

  • In a small saucepan, melt the cream cheese and milk over low-medium heat until cream cheese is completely melted and sauce is well blended (about 3 minutes). Whisk until smooth; add the honey, mustard, and garlic, and whisk again until the honey has melted through the sauce.
  • Serve over the salmon.

Please note

You can take out the fillet of the salmon as per your ease, need not to make it too big, arrange it in a platter/plate and pour the sauce on top, serve hot along with rice, pilaf, pasta, risotto..

Grilled Shrimps Bruschetta Piza..zz with Dijon Mustard drill


Ingredients for making the bruschetta pizza

  1. 1 store bought pizza dough
  2. 1/2 pound precooked shrimp, peeled and cleaned
  3. 1 cup jarred bruschetta
  4. 1-2 cups baby spinach, washed and dried
  5. 1/4 cup white onion, sliced thin
  6. 1/2 cup part-skim shredded mozzarella cheese
  7. Extra virgin olive oil
  8. 2tbsp Dijon Mustard
  9. 1tsp Oregano
  10. 2 GMS Basil leaves
  11. 1TSP Chilli flakes if required

Method of making

  1. Preheat Indoor Searing Grill to 350º.
  2. Oil pizza dough on both sides.
  3. Place pizza dough on the grill. Cook for 3-4 minutes or until golden brown and grill marks are achieved.
  4. Flip pizza dough and, working quickly, top with bruschetta.
  5. Next, add baby spinach and onion slices.
  6. Top with shredded mozzarella.
  7. Close the grill lid and cook for 5-7 minutes or until cheese is completely melted and pizza dough is cooked through.
  8. Slice pizza and serve immediately.

Please Note

One of my personnel favorite, its not like for making a pizza you need a whole base of 12 to 10 inches, you can fill your hunger with this little stint also. enjoy having this new start up..

“Goat Cheese Stuffed Prunes, with orange segments”


Ingredients for stuffed Prunes

  • Makes 20 pieces or as per your requirement
  • 20 pitted prunes
  • 120 gms goat cheese or cream cheese
  • 10 slices wedges

Method of making

  • If necessary, cut a slit into each prune with a paring knife (some will have a natural indentation perfect for filling with cheese).
  • Using a small spoon, fill each prune with half teaspoon cheese, depending on the size.
  • Store in the fridge until ready to use.
  • To cook, preheat the oven to 375°F. Arrange the prunes on a foil-lined baking sheet and cook for 15 to 20 minutes, until the cheese is gooey and prunes looks soft.
  • Serve immediately, garnished with orange segments.

Please Note

Please handle with care as it would be very hot so be careful while having a bite, enjoy these fabulous antipasti at any point of time. cheers!!

Chef’s Nectar”Stuffed Mushrooms with Walnuts”


  • Stuffed Mushrooms with Walnuts

Ingredients for the stuffing of mushrooms

  • 18 to 24 button or Cremini mushrooms, scrubbed clean, stems separated from the caps, stems finely chopped
  • 1 tablespoon butter
  • 2 small shallots, minced, about 2 tablespoons
  • 1 large garlic clove, minced
  • 2 tsp chopped walnuts
  • Salt to taste
  • 2 tsp chopped parsley
  • 1 tsp dried thyme
  • 2 tsp breadcrumbs
  • 2 tsp sherry or chicken stock
  • 2 tsp extra virgin olive oil
  • 2 tbsp grated Parmesan cheese

Method for making the stuffed mushrooms

1 Preheat oven to 375°F (190°C).

2 Make filling -Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the shallots for 4 to 5 minutes, stirring often. Add the garlic and walnuts and sprinkle with salt. Stir well and sauté 2 more minutes.

Turn off the heat and add the parsley, dried thyme and breadcrumbs. Pour the sherry into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste.

3 Stuffed mushroom caps -Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing, and place on a baking sheet. Sprinkle grated Parmesan cheese over each mushroom.

stuffed mushroom caps on a baking sheet ready for baking

4 Bake– Bake for 10 to 20 minutes at 375°F (190°C), or until the cheese browns a little and a little water starts to pool at the base of each mushroom. Allow to cool for 5 minutes or so before serving.

Please Note

As above illustrated the plating, I used tomato slices/roundels to make it more appealing and drizzled reduced balsamic for color.

“Curried fish Rana,s Style”


Curried Fish

Ingredients for making the fish

  • 1 tablespoon peanut oil
  • 1 brown onion, finely chopped
  • 1 carrot, thinly sliced
  • 1 zucchini, thinly sliced
  • 400g butternut pumpkin, cut into 2cm pieces
  • 2 tablespoons yellow curry paste
  • 400ml can coconut milk
  • 700g firm white fish fillets
  • 2 x 250g Log Grian rice
  • 1/2 cup coriander leaves
  • 1 tablespoon fried shallots

Method of making

  • Heat the oil in a large wok over medium heat. Add the onion, carrot, zucchini and pumpkin and stir-fry for 5 mins or until onion softens. taste.com.au1:06How to prepare onions.
  • Add the curry paste. Cook, stirring, for 1 min or until fragrant and vegetables are coated in paste. Stir in the coconut milk and bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 mins or until pumpkin is tender.
  • Add the fish and stir gently to combine. Simmer, uncovered, for 5 mins or until fish is cooked through. Season with salt and pepper.
  • Meanwhile, heat the basmati rice following packet directions.
  • Sprinkle curry with coriander and fried shallots. Serve with the steam rice.

Please Note

In this different version, i just did a twist in this recipes to make it more palatable with exotic veggies. you too can add as per your liking,

Chefs’ Nectar,” Prawns Croquettes with Mint Mayonnaise”


Prawns Croquettes

Ingredients for making the croquettes

  • 20 large prawns, whole
  • 1 tbs unsalted butter
  • 1 tbs vegetable oil
  • 1 large onion, roughly chopped
  • 2 tomatoes, roughly chopped
  • 2 tbs unsalted tomato paste
  • 1 carrot, finely chopped
  • 4 garlic cloves, crushed
  • 1 tsp fennel seeds
  • ½ tsp chilli flakes
  • 250ml milk
  • 2 tbs parsley, chopped
  • 2 spring onions, sliced
  • 200g plain flour
  • Freshly ground black peppercorns and salt to taste
  • for coating
  • 2 egg whites
  • 1 cup breadcrumbs
  • Vegetable oil, for deep-frying
  • Saffron Mayonnaise:
  • for mint mayo
  • ginger, garlic, mint, coriander, green chilly (make a paste)
  • 1 tbs hot water
  • ½ cup home-made or good-quality store-bought mayonnaise

Method of making

  • Peel and de vein the prawns, keeping the tails intact. Reserve the shells and discard the heads.
  • For the mint mayonnaise, in a blender blend mint, coriander,garlic flakes, ginger root and green chilly water and make a paste out of it, mixed this paste with mayonnaise and stir until combined. Cover with plastic film and place it in the fridge until required.
  • Make 20 equal-sized balls (about 1tbs each) and place them onto a tray. Lightly season the prawns with salt and pepper. Grab 1 ball, flatten it on the palm of your hand and wrap each prawn leaving the tail uncovered. Place it back on the tray. Repeat with the remaining prawns.
  • Pour the breadcrumbs in a shallow bowl and the egg whites in another bowl. Line a baking tray with paper towel. Roll the croquettes in the egg whites then breadcrumbs. Half fill a deep-fryer or medium saucepan with vegetable oil and heat to 190°C or test the oil with a little piece of bread, if the bread turns gold in 30 seconds, the oil is ready for deep-frying. In batches, fry the croquettes for 3 minutes or until golden. Drain on prepared tray. Serve warm with mint mayonnaise and lime wedges.

Please Note

  • Its nectar,s delights for every occasion, Easy to make and so irresistible. Never thought to flavor mayonnaise in this way. Innovative you must try and have party with your friends..
  • You Can add the mint puree with little green chilly in mayo that would be mint mayo.
  • you can add wasabi in the mayo it would be wasabi mayo. enjoy all the different creations..