Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
Fry the potatoes again for 1 to 2 minutes for added crispness.
Please Note
Fish N Chips is one the world famous dish which is liked all over the universe, most import part of any seafood is its marination, for better result you marinate the fish for overnight and store in the refrigerator, before making take it out and keep it for 10 to 15 minutes to get ready for preparation.
You Can serve it with Tarter sauce or Sweet chilli Sauce.
Instructions to follow while making chicken Roulade
Preheat oven to 350°.
Line a rimmed baking sheet with heavy-duty aluminum foil. Set aside.
Place chicken breasts, top side down, in a heavy-duty resealable plastic bag or between sheets of plastic wrap. Using a meat mallet or a rolling pin, pound chicken breasts to a ¼-inch thickness. Set aside.
In a small bowl, combine butter, sage, and lemon zest, stirring to blend. Spread butter mixture evenly over rough sides of chicken breasts. Sprinkle evenly with parsley.
Lay a slice of prosciutto over butter layer on each breast. Starting from a short end, roll up chicken, encasing prosciutto. Place chicken seam sides down. Drizzle each chicken roulade with olive oil, and season evenly with garlic salt and pepper.
Preheat a medium nonstick sauté pan over medium-high heat. Place chicken roulades in pan, seam sides down, and cook until undersides of roulades are golden brown and seams are sealed, 3 to 4 minutes. Cook tops and sides of roulades until light golden brown, approximately 3 minutes.
Place roulades on prepared baking sheet, seam side down.
Bake for 12 minutes. Keep roulades warm by tenting foil over them.
When ready to serve, cut ¼-inch slices from each roulade, discarding ends. Place 2 chicken roulade slices on each Saffron Risotto Round.
Garnish with fresh sage, if desired.
Serve immediately.
Please Note
Chicken roulades can be baked a day in advance, wrapped tightly in foil, and refrigerated overnight. When ready to serve, cut into slices, and place on a foil-lined baking sheet that has been sprayed with nonstick cooking spray. Cover tightly with foil, and bake in a 350° oven until chicken roulades are warm, approximately 5 minutes.
Saffron Risotto
Ingredients
2 tablespoons butter
½ cup chopped onion
1 cup Arborio rice
3 cups chicken broth
⅛ teaspoon saffron
1 cup freshly grated Parmesan cheese
3 tablespoons heavy whipping cream
Method to follow for making the Risotto
Preheat oven to 375°.
Spray a 9-inch square baking pan with nonstick cooking spray. Set aside.
In an oven-safe sauté pan with a lid, melt butter over medium heat. Add onion, and cook until tender, 3 to 5 minutes, reducing temperature if onions start to brown. Add rice, and cook, stirring constantly, until rice is translucent, 2 to 3 minutes. Add chicken broth and saffron, stirring to combine. Cover with lid.
Bake until liquid is absorbed and rice is tender, approximately 45 minutes.
Fluff rice with a fork. Add cheese and cream, stirring until incorporated. Pat risotto into prepared baking pan. Let cool for 30 minutes, cover tightly with foil, and refrigerate for 8 hours or overnight.
Preheat oven to 350°.
Line a baking sheet with aluminum foil, and spray with nonstick cooking spray.
Using a 2½-inch round cutter, cut 8 rounds from cold risotto. Place rounds on prepared baking sheet. Cover tightly with foil, and bake until warm, 10 to 15 minutes.
In a large bowl, combine chicken, paprika, garlic, and green onions, and season with salt and pepper. Divide mixture into 4 patties.
In a large skillet over medium heat, heat oil. Add burger patties and cook, flipping once, until golden and a thermometer inserted into the center registers 165°, 8 to 10 minutes. Top with cheddar, cover, and cook until just melted, 2 minutes. Remove from heat and transfer patties to a plate.
Stack lettuce, coleslaw, chicken burgers, avocado, red onion, jalapeño, and more coleslaw on top of bottom buns. Close sandwiches with top buns.
Please Note
You can add what ever stuff to add in you preparations, varieties of cheese, jalapeno peppers, onion rings, lettuce, cocktail sauce and many more enjoy with fresh fries.
1 tsp fennel seeds (saunf) – roasted and pounded coarsely
1 tsp cumin seeds (jeera) – roasted and pounded coarsely
1 Tbsp thinly shredded ginger
3-4 whole red chillies
Salt – to taste
1/2 tsp turmeric (haldi)
1 tsp red chilli powder
1 Tbsp coriander (dhania) powder
1 tsp garam masala
1 Tbsp sugar
Tamarind pulp made from 20 gm tamarind
1 Tbsp chopped coriander (dhania) leaves to garnish
Making of Khatta Meetha Kaddu
1.Peel the pumpkin if using the red variety. Scoop out the fibres and seeds in the centre before cutting it into 2-3 cms cubes.
2.Heat the oil in a kadahi and add the asafoetida, the coarsely pounded fenugreek, fennel and cumin seeds. When they begin to splutter, add the ginger and the whole red chillies.
3.Sauté till lightly coloured and add the pumpkin.
4½ oz. Parmesan, finely grated, divided (about 1 cup)
2 Tbsp. unsalted butter
Black Olives 3 nos
Follow the step by step for making the chefs special pasta
Fill a large stock pot two-thirds full with water and heat over high to bring to a boil. Once you see the water start to steam, add 3 Tbsp. salt. We know, we know: That looks like a LOT of salt. But salting the pasta water aggressively—it should almost be seawater-salty—is the key to making sure that every noodle is properly seasoned through and through, and is one reason why restaurant pasta tastes better than the stuff you usually make. While you wait for the water, start your sauce.
Open a 28-oz. can of whole peeled tomatoes and drain contents in a colander set over medium bowl. (Whole peeled tomatoes are the only canned tomatoes worth buying, TBH. The diced ones sometimes have weird chemicals added to them to keep the chunks from breaking down. Gross.) Using clean fingers, poke a hole in the tomatoes and shake to drain liquid and seeds from the insides of each tomato, reserving liquid. Shake colander over bowl to separate the solids from all the juices and encourage liquid to drain; set aside.
Smash 4 garlic cloves with the flat side of a chef’s knife forcefully, so garlic breaks up into smaller bits; remove skins. If the cloves are really big, you might need to give them an extra smack to make sure they’re broken up, but don’t bother chopping—the garlic will infuse into the oil you sizzle it in and break down as the sauce simmers.
Working next to your pasta pot, heat 3 Tbsp. oil in a large Dutch oven over medium. (We like using a Dutch oven or a large, high-sided skillet for cooking sauce and finishing pasta; it’s kind of the only thing big enough to toss a whole pound of pasta in without noodles flying everywhere.) Add garlic and cook, stirring often with a wooden spoon, until garlic is golden all over, about 3 minutes.
Stir in a pinch of red pepper flakes, then add drained tomatoes and increase heat to medium-high. The idea here is to concentrate the flavor of those tomato solids before adding the liquid they came in, which will give your sauce a more complex, rounded flavor. Cook, stirring occasionally, until tomatoes are darkened in color, browned and caramelized in spots, and starting to break down, 6–8 minutes. Don’t rush this part! If you aren’t getting color, let it go for another few minutes. Mash with the back of the wooden spoon to form a coarse paste.
Add reserved tomato liquid to pot and stir to combine. Season with a pinch of salt, throw in 3 basil sprigs, and reduce heat so sauce is bubbling at a simmer. Cook, stirring occasionally, until liquid is reduced and sauce is thick like applesauce, 8–10 minutes. If your water isn’t boiling yet, turn off heat under sauce while you wait. If it is, reduce heat to lowest setting and move on.
Add 1 lb. pasta to pot of water and agitate with tongs to prevent sticking. Cook pasta, tossing occasionally, just until lower end of time range given on the package for al dente. If you’re not sure if it’s done, fish out a piece and take a nibble—it should still be slightly too crunchy to want to eat because it’s going to continue cooking in the tomato sauce. Just before pasta is done, use a heatproof measuring cup to scoop out about 1 cup pasta cooking liquid.
Using tongs, transfer pasta from stock pot into Dutch oven with sauce, allowing water to piggyback on pasta into sauce. (That’s right, no draining!) Crank heat under sauce up to medium-high and pour in ½ cup reserved pasta cooking liquid. If you’ve never finished cooking pasta in a pan full of sauce, your life is about to be changed—this process is what ensures that every single noodle is completely coated and infused with saucy goodness, and is pretty much the main difference between a dish of “meh” pasta and one that blows your mind.
Cook pasta, tossing constantly, until sauce is clinging to each noodle and any standing liquid is mostly absorbed, about 1 minute. You still want a saucy consistency, but not watery. If things ever start to look a little dry, just add another splash of that pasta cooking water; if they look too wet, just wait a bit for some more liquid to evaporate.
Slowly sprinkle in half of the Parmesan cheese (you want the grainy stuff with the texture of shaky cheese, not Microplaned), tossing constantly, until it has melted into the sauce. Add more pasta water, a couple of tablespoons at a time, to loosen sauce if necessary—it should be plenty saucy while you’re incorporating the cheese so it emulsifies into the sauce properly. You want the sauce to ooze but still be thick enough to coat the pasta.
Remove pot from heat and stir in 2 Tbsp. butter until melted. Finishing with a bit of butter is almost always a good idea—it makes the finished dish extra glossy and delicious. (Don’t look at us like that—if you think pasta is diet food, you’re kidding yourself.)
Using tongs, divide pasta among bowls, then top with remaining cheese and basil leaves. Top with red pepper flakes and an extra drizzle of oil, if you feel. And there you have it: saucy, glossy Basically Spaghetti Pomodoro. Give yourself a pat on the back, and kiss the jarred stuff goodbye.
you can have a garlic bread as an option along with the pasta.
Please Note
Boiled their pasta carefully, as most of the people love to have it al dante (The etymology is Italian “to the tooth”. … Molto al dente is the culinary term for slightly under cooked pasta).
Put a piece of nori sheet on top of a bamboo mat (makisu). Spread about 3/4 cup of sushi rice on top of the nori sheet. Place 1/8 of the cucumber sticks horizontally with carrots on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly with hands.
Unwrap the bamboo mat and remove sushi roll. Repeat process to make more rolls.
Wipe a knife with a wet cloth before slicing sushi.
Cut the sushi roll into bite-size pieces, served with pickled ginger, wasabi & kikkoman soy sauce.
Please Note
Yo have to per-planned before making the sushi, Boiled sushi rice with seasoning with sushi vinegar, sushi mat, water for smoothness, sushi knife, wasabi and kikkoman soy.
Ingredients of the Mezze Platter unlimited variation
2 baby eggplants, sliced lengthwise (1/2″ or so in width)
Salt to taste
Olive oil 100 ml
Hummus 100 gms
Moutabel 100 gms
1/2 bell pepper, any color, cored
Tazaki 100 gms
Babagnouj 100 gms
6 Campari tomatoes, quartered
6 Persian (baby) cucumbers, sliced into spears
Pitted Kalamata olives
1 15-oz can good quality marinated artichoke hearts
6 oz Greek feta cheese, cubed (not crumbled)
6 oz baby mozzarella cheese balls
3 oz prosciutto di parma
6 California fresh figs, halved (substituent: seedless grapes)
1 tsp sumac
Pita bread or your choice of rustic European bread for serving
Instructions/Brief about the Mezze Platter
Place the eggplant slices on some paper towels and sprinkle with salt. Let the eggplants “sweat out” any bitterness for 20 minutes or so. Pat dry.
Preheat the oven to 400 degrees F. Place the eggplant slices on a lightly oiled baking pan, drizzle generously with olive oil. Roast for 20 minutes.
Meanwhile, assemble the remaining ingredients on a large serving platters. Begin with the two hummus spreads on opposite sides. Place Tzatziki sauce in the cored bell pepper right at the center of the platter. Assemble the remaining ingredients on the platter to your liking. When the eggplant is roasted to a nice medium-brown, remove it from the oven and sprinkle with 1 tsp of sumac powder. Add the roasted eggplant to the platter.
You can cover and refrigerate this mezze party platter; take it out a few minutes before your guests arrive. Enjoy with warm pita and crostini or your choice along with falafel, Khboz, labnah etc.
Please Note
Mezze Platter has got huge variations of all type, its according to your choice and liking, so you can choose the ingredients which you actually want to be in your platter. i give you an example of the small platter as an pic in the recipe..
Chilli paneer is an appetizer that doesn’t require any special reason and can be enjoyed anytime. It is full of tasty and crunchy vegetables which gives this dish a refreshing flavour. This dish basically involves stir-frying the paneer with various vegetables of your choice. The paneer is cooked with soy sauce, green chilli sauce, ketchup and vinegar to give it the spicy and tangy taste. The paneer is nicely cooked such that it melts in your mouth instantly. It’s a great dish for all the paneer lovers. This dish is a localize/Indian twist to the usual Chinese flavours. Chilli Paneer is great to be served as an appetizer for any party or get-together that you are planning to host. If you are inviting some friends over for a session with them then making this dish would be a good idea. This dish can also be prepared for that friend of yours who loves everything made with paneer. Chilli Paneer is an easy-to-make snack recipe which can be prepared at the comfort of your home. So, spice up your tea-time by serving these Chilli Paneer for your loved ones. Making this appetizer for your kids will make them a fan of your cooking skills. They will certainly ask you to make it more often. You can even make a gravy with this chilli paneer to make a complete meal which can be served with some steamed or fried rice. We are here to tell you exactly how this scrumptious dish is made. All you have to do is follow this recipe step-by-steps, given below carefully and your Chilli Paneer will be ready in no time! Do try this amazing appetizer recipe and enjoy with your loved ones.
Ingredients for Chilly Paneer
200 gm paneer
1 tablespoon soy sauce
2 tablespoon tomato ketchup
1/2 teaspoon salt
1 large capsicum (green pepper)
1 large onion
1/2 small ginger
1 clove garlic
To make chilly Paneer Pungent
3 medium green chilli
1 tablespoon green chilli sauce
1 tablespoon vinegar
1/2 cup refined oil
How to make Chilli Paneer
Step -1
To prepare this yummy appetizer recipe, take a chopping board and chop the paneer, onion and capsicum. Make sure that they are cut in cubes. Wash the cubed capsicums in running water and keep the cubed veggies aside. Now, peel ginger & garlic and chop them in a small bowl. Then cut the green chillies in strips or you can also slice them half.
Step -2
Next, put a skillet on medium flame and heat oil in it. When the oil is sufficiently hot, add the cubed paneer pieces in it and fry them till they turn golden. Now, put a saucepan on another burner and add two tablespoons of hot oil in it. Immediately, add the chopped ginger and garlic along with slit chillies. Let them saute for a few seconds.
Step-3
After sauteing them, add the cubed onions in the saucepan. Saute for a minute and then add cubed capsicum, salt along with the tomato ketchup, vinegar, green chilli sauce, and soy sauce. Let the veggies cook for two to three minutes. Finally, add the fried paneer cubes and toss them once. Garnish with chopped coriander leaves and enjoy hot!
Considered to be one of the must try curries of India, Safed Murg Korma is primarily prepared with cashew nuts, poppy seeds, milk, ghee and yogurt. Here is how to make chicken in white gravy. My Granny special recipes which is famous all over the universe.
Ingredients for making the Chicken Safeda
3 tbsp Ghee
3 tbsp Vegetable oil
1 kg Chicken Curry cut
15-20 Cashew Nut
2 tbsp Poppy seeds
2-3 Green chilli
1 inch Ginger
5-6 cloves Garlic
1 cup Yogurt
2 tsp Maida
Salt to taste
1/2 cup Milk
1/2 tsp Garam masala powder
2 tsp Lemon juice
1/2 tsp White pepper powder
1/4 cup Fresh cream
Follow the instruction to make the chicken right
Heat butter and vegetable oil in a pan.
Add chicken and fry on high heat for 3-4 minutes.
Make a paste of cashew nuts, poppy seeds, green chilli, ginger and garlic and add it in the pan.
Fry for 3-4 minutes.
Whisk yogurt with maida and add it in the pan along with salt and cook for 2-3 minutes.
Add milk and cover the pan and cook the chicken until it’s done.
Add garam masala powder, lemon juice, white pepper powder and fresh cream and cook for 2 minutes.
Garnish with saffron strands and fresh coriander.
Serve hot with roti, Naan or Bakharkhani Roti, Pulao and steam rice also on the hit.
Please Note
You Can make the gravy in advance to get the actual flavor of the dish/gravy, that gravy can be used for other preparations as well.
My Personal Favorite Aloo Gobhi Adraki is a North Indian recipe prepared in almost every kitchen. This easy-to-make dish is prepared using fresh potatoes and cauliflower and tossed in some aromatic spices. The dish is perfect for the main dish. The dish can be well served on occasions like anniversary, Birthday, kitty parties or any special get-together. It can be well complemented with any regular meal and can be paired up with cooked rice or even hot chapattis. Try this easy and scrumptious recipe and surprise your guests with your amazing culinary skills. Try my this exclusive preparation to enjoy with your loved ones.
Step 1- Slice the potatoes into finger shapes. After this, fry it in a medium-sized pan along with cauliflower. Take another pan, add all the ingredient and mix it well until it turns golden brown. Now, add the fried gobhi and aloo.
Step 2- Chop the ginger and coriander leaves in a bowl. Now, add chopped ginger to the pan and mix well with the rest of the ingredients. Garnish it with chopped coriander leaves, and serve hot.
Please Note
Yo can have this delicacy with Tandoori roti, Naan, Latchi Paratha and Tawa Roti. enjoy !!
Chefs Nectar 