“Crispy Fried Vegetable Spring Rolls”


Mixed Vegetable Spring Rolls

Ingredients for making the Vegetable spring rolls

  • 1 tablespoon cooking oil for stir frying
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic finely minced
  • 1 stalk green onion minced
  • 8 fresh shiitake mushroom caps
  • 3 cups cabbage shredded (about 1/2 small cabbage)
  • 1/2 cup julienne carrots (about 2 med carrots)
  • 4 ounces canned bamboo shoots drained and julienne
  • 1 cup fresh bean sprouts
  • 1 tablespoon soy sauce
  • 1 teaspoon Asian sesame oil
  • 1 tablespoon cornstarch
  • 50 spring roll wrappers defrosted
  • cooking oil for deep frying (about 3 cups)

Method of making spring Roll

  1. In a large saute pan or wok, swirl in 1 tablespoon of the cooking oil. Turn on the heat to medium-high and immediately add garlic, ginger and green onion, stirring frequently. By the time the oil is hot, add the mushrooms, cabbage, carrots and bamboo shoots.
  2. Turn heat to high and stir-fry the vegetables for about 2 minutes. and then toss in the bean sprouts. Add in the soy sauce and sesame oil. Cook for another minute. Then spread the filling out onto a large baking sheet. Prop the baking sheet up on one side to allow any juices to accumulate at the bottom (and discard to juices)
  3. In a small bowl, whisk together the cornstarch and 1/4 cup of cool water to form a slurry.
  4. Place a wonton or spring roll wrapper on a flat surface, add 1 tablespoon of the vegetable mixture into a corner of the wrapper, and then roll the edge of the wrapper tightly around the mixture. Fold the two side corners towards the middle of the wrapper while continuing to roll up. Paint the top edge with the cornstarch slurry mixture and wrap tightly the rest of the way. Make sure all edges are tightly sealed. Place seam side down. Cover with plastic wrap to avoid drying out.
  5. In a large wok or medium saucepan over high heat, add about 1-2 inches of cooking oil.
  6. Slide several egg rolls into the oil and allow them to cook for 2-3 minutes, turning them over a couple times, or until the wonton wrappers are golden brown. Remove the egg rolls to a cooling rack or paper-towel-covered plate to allow them to drain. Serve hot.

“Golden Fried Crispy Prawns”


Golden fried Prawns

Ingredients for making the Golden fried prawns

  1. 6 No Prawn or Jumbo Prawn Tiger – (Cleaned and De-veined with tail)
  2. Salt Ginger garlic and paste for first marination
  3. Prawn Batter for
  4. 100 gm Maida –
  5. 100 gm Corn flour –
  6. 10 gms Baking Powder
  7. to taste Salt
  8. Refined oil for frying
  9. sweet chilli sauce 100 ml

Methods of making the Golden Fried Prawns

  1. Peel Clean and de-veined the prawns.
  2. Apply Salt and Ginger Garlic paste to the Prawns.
  3. After that make a thick flour batter,see the ingredients and quantity.
  4. Heat sufficient oil in a wok, dip marinated prawns in the batter by holding the tail and deep-fry on medium heat, turning frequently, for two to three minutes or until crisp and golden brown.
  5. serve hot as per the choice of your sauce sweet chilly sauce or hot garlic sauce.

Please Note

For flavour in the golden batter you can add little wine or beer also that will give the prawns little more aroma, and it would be more delicious.

“Honey Chilly Potatoes without Sesame Seeds”


Honey Chilly Potatoes

Ingredients for making the honey chilly Potatoes

  • 4–5 medium Potatoes, peeled and cut into fingers, or can use mcain Fresh Fries
  • Oil for deep frying

First Coating

  • 2 teaspoon Chilli powder
  • 1 teaspoon Garlic Paste
  • 1 teaspoon Red Chilli Paste
  • 3 tablespoon Corn Flour
  • 3 tablespoon All Purpose Flour
  • 2 teaspoon Salt

Second Coating

  • 3 tablespoon All Purpose Flour
  • 3 tablespoon Corn Flour
  • 1/4 teaspoon Black Pepper
  • 2–3 tablespoon Water

For the Sauce

  • 2 tablespoon Oil
  • 1 tablespoon finely chopped Garlic
  • 1 teaspoon Red Chilli Flakes
  • 3 tablespoon White Sesame Seeds
  • 1 teaspoon Vinegar
  • 1 teaspoon Soy Sauce
  • 2 tablespoon Tomato Ketchup
  • 1 1/2 tablespoon Honey
  • 1 teaspoon Red Chilli Paste
  • 1/4 cup Water
  • 1 teaspoon Corn Flour mixed to make a slurry
  • 2 tablespoon chopped Spring Onion (green part only)

Instructions for tossing the potatoes

  1. Wash potato fingers well in running water and set aside. This removes any extra starch in the potatoes.
  2. Mix together corn flour, all purpose flour, chilli powder, chilli paste and salt. Coat the potato fingers evenly with this flour mix. Heat oil in a wok or karahi and deep fry the potato fingers in batches till the potato is half cooked. It’s important that you drop one potato finger at a time in to the oil so that they don’t stick together (watch video above to see how to do this). Remove the potato fingers on a tissue lined plate and let them cool.
  3. For the second coating, make a medium thick batter with all purpose flour, corn flour and pepper powder by adding just a few tablespoons of water. Dip the half done fries in this batter and fry again in hot oil till crisp and golden. Drain on a kitchen paper and keep aside.
  4. Heat 2 tablespoons oil in another wok, add chopped garlic and stir fry for a few seconds. Add chili flakes and sesame seeds and saute for another minute to toast them. Now add vinegar, soy sauce, ketchup, honey and the red chili paste and stir together. Mix corn flour with 1/4 cup water to make a slurry and add this to the honey- vinegar mixture in the wok and stir for a few seconds till it thickens.
  5. Add the fried potato fingers and spring onion greens and toss together so that they are coated evenly in sauce. Switch off the flame and serve immediately garnished with some more sesame seeds and spring onion greens.

Please Notes

  • You may adjust the quantity of honey as per your, taste or sweetness level, you can add hot and num, szechwan pepper also to make it more pungent. you can add Cashews, sesame seeds or peanuts in the potatoes, all goes well with this splendid starter dish.

“Chef Special Fish N Chips”


Fish N Chips

Ingredients for Fish N Chips

  • 4 large potatoes, peeled and cut into strips
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup milk
  • 1 egg
  • 1 quart vegetable oil for frying
  • 1 1/2 pounds cod fillets
  • Add all ingredients to list

Method of Making the fish n Chips

  1. 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.
  2. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
  3. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
  4. 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.
  5. 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.

Chicken Roulade with saffron Risotto


Ingredients for Chicken Roulade

  1. 3 (6-ounce) boneless, skinless chicken breasts
  2. 4 teaspoons butter, softened
  3. ½ teaspoon ground sage
  4. ½ teaspoon fresh lemon zest
  5. 1 tablespoon chopped parsley
  6. 3 slices prosciutto
  7. 1 tablespoon olive oil
  8. ¼ teaspoon garlic salt
  9. ⅛ teaspoon ground black pepper
  10. 1 recipe Saffron Risotto Rounds (recipe follows)
  11. Garnish: fresh sage

Instructions to follow while making chicken Roulade

  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with heavy-duty aluminum foil. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Place roulades on prepared baking sheet, seam side down.
  8. Bake for 12 minutes. Keep roulades warm by tenting foil over them.
  9. When ready to serve, cut ¼-inch slices from each roulade, discarding ends. Place 2 chicken roulade slices on each Saffron Risotto Round.
  10. Garnish with fresh sage, if desired.
  11. 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

  1. 2 tablespoons butter
  2. ½ cup chopped onion
  3. 1 cup Arborio rice
  4. 3 cups chicken broth
  5. ⅛ teaspoon saffron
  6. 1 cup freshly grated Parmesan cheese
  7. 3 tablespoons heavy whipping cream

Method to follow for making the Risotto

  1. Preheat oven to 375°.
  2. Spray a 9-inch square baking pan with nonstick cooking spray. Set aside.
  3. 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.
  4. Bake until liquid is absorbed and rice is tender, approximately 45 minutes.
  5. 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.
  6. Preheat oven to 350°.
  7. Line a baking sheet with aluminum foil, and spray with nonstick cooking spray.
  8. 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.

“Chicken Burger Marsala”


Chicken Burger

Ingredients for the Chicken Burger

  • ground chicken3/4 tsp.
  • smoked paprika1
  • clove garlic, minced3
  • green onions, minced
  • Kosher salt
  • Freshly ground black pepper2 tbsp.
  • extra-virgin olive oil4
  • slices cheddar4
  • leaves butter head lettuce2 c.
  • Coleslaw 100 gms
  • avocado, thinly sliced1/4
  • small red onion, thinly sliced1
  • jalapeño, thinly sliced4
  • brioche burger buns,

Making of the Chicken Burger

  1. In a large bowl, combine chicken, paprika, garlic, and green onions, and season with salt and pepper. Divide mixture into 4 patties. 
  2. 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. 
  3. 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.

“Khatta Meetha Sitaphal”


khatta meetha Sitaphal

Ingredients of Khatta Meetha Kaddu

  • 750 gm pumpkin (kaddu/sitaphal)
  • 1/2 cup oil
  • 1/8 tsp asafoetida (heeng)
  • 1 tsp fenugreek seeds (methi dana) – roasted and pounded coarsely
  • 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.
  • 4.Stir-fry on high heat till it looks glossy.
  • 5.Add salt, turmeric, garam masala, coriander powder, chilli powder and sugar. Mix well.
  • 6.Reduce heat, cover and simmer till cooked through. Stir 3-4 times.
  • 7.Add tamarind, cook for 2-3 minutes, and serve hot, garnished with chopped coriander leaves.
  • Served hot garnished with red yellow pepper and pomegranate seeds.

Please Note

You can serve this heavenly dish with butter roti/bread or with parathas, you will never ever forget this nectar special recipes for ages.

“Spaghetti Pomodoro”


Spaghetti Pomodoro

Ingredients for making the pasta

  • 3 Tbsp. kosher salt, plus more
  • 1 28-oz. can whole peeled tomatoes
  • 4 garlic cloves
  • 3 Tbsp. extra-virgin olive oil, plus more
  • Pinch of crushed red pepper flakes, plus more
  • 3 basil sprigs, plus leaves for serving
  • 1 lb. spaghetti
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.)
  12. 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.
  13. 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).

Kappa Maki Cucumber Carrot Roll


Ingredients for Making Kapa Maki

  • 4 sheets of nori (dried seaweed), cut in half
  • 6 cups prepared sushi rice
  • 2 Japanese cucumbers, cut into long sticks
  • Wasabi 5 gms
  • Kikkoman soy 50 ml
  • Sushi Vinegar 100 ml
  • pickled Ginger 10 gms

Steps to follow while making Sushi

  1. 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.
  2. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly with hands.
  3. Unwrap the bamboo mat and remove sushi roll. Repeat process to make more rolls.
  4. Wipe a knife with a wet cloth before slicing sushi.
  5. 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.

Lebanese Exotic Mezze Platter


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

  1. 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.
  2. 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.
  3. 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.
  4. 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..