Ingredients for making the Eggplant Moussaka

• For the Vegetables
• 3 to 4 Aubergines
• Salt
• 1 potatoes
• Olive oil (for greasing baking sheets)
• 8 large egg whites (reserving the yolks for the béchamel)
• 2 cups plain breadcrumbs
• For the Meat Filling
• 1 1/2 pounds ground beef (or lamb)
• 2 large onions (finely diced)
• 2 cloves garlic (minced)
• 1/2 cup dry red wine
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 cup chopped parsley
• 2 tablespoons tomato paste
• 1 cup crushed tomatoes
• 1 teaspoon sugar
• Salt (to taste)
• Freshly ground pepper (to taste)
• For the Béchamel Sauce
• 1 cup (2 sticks) unsalted butter
• 1 cup all-purpose flour
• 4 cups milk (warmed)
• 8 large egg yolks (lightly beaten)
• Pinch of ground nutmeg
• For the Assembly
• Breadcrumbs (for the bottom of the pan)
• 1 cup cheese (grated, or freshly grated Parmesan cheese)

Method of making the Eggplant Moussaka

1. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to “sweat out” its bitterness.
2. Pat the eggplant slices dry and assemble in one layer on a lightly oiled baking sheet. Drizzle generously with olive oil. Place the baking sheet on the top oven rack and broil briefly, turning over so that both sides of the eggplant are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn’t burn). Remove from the oven and set aside.
3. Heat 2 tbsp olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return back to the skillet. Now add the dried oregano, ground cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar and broth. Simmer on medium-low heat for 30 minutes.
4. Preheat the oven to 350 degrees F.
5. In the meantime, boil the sliced potatoes in plenty of water until they are completely soft and easily breakable (about 5-7 minutes). Drain the water and set the potatoes aside briefly.
6. To prepare the cheese topping, whisk the Greek yogurt with the eggs and flour. Add the ricotta and feta cheese and whisk again to combine.
7. When ready, lightly oil a tray Layer the eggplant slices on the bottom. Add the meat sauce and spread to cover the eggplant. Layer the potato slices to cover the meat sauce and sprinkle with the bread crumbs. Finally spread the cheese topping to thinly cover the potatoes.
8. Bake in the 350 F degree-heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).
9. Remove from the heat and let sit 5-7 minutes before cutting through into squares to serve.

Please Note:

Above presentation is for a plating purpose only, you can arrange your own dish like presented in the photograph.

Ingredients for making the Dosai

For the dosa batter

• 2 cups short-grain rice
• ½ cup urad dal (split husked black lentils)
• 1 teaspoon fenugreek seeds
• ½ teaspoon salt
• Vegetable oil, for frying

For the potato fillings

• 3 tablespoons ghee or vegetable oil
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 2 small dried hot red peppers
• 1 medium onion, diced
• ½ teaspoon salt
• ½ teaspoon turmeric
• Pinch of asafetida
• 1 tablespoon grated ginger
• 6 to 8 curry leaves
• 4 garlic cloves, minced
• 2 small green chills, finely chopped
• 1 ½ pounds yellow-fleshed potatoes, such as Yukon Gold, boiled, peeled and cubed
• ½ cup roughly chopped cilantro, leaves and tender stems

Preparation of Dosai

1. Make the dosa batter: Put rice in a bowl, rinse well and cover with 4 cups cold water. Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours.
2. Drain rice and dal fenugreek mixture in separate colanders. Put rice in a food processor, blender or wet-dry grinder. Add 1 cup cold water and grind to a smooth paste. It will take about 10 minutes, and it may be necessary to work in batches. Repeat the process with the dal fenugreek mixture.
3. Combine the two pastes in a medium mixing bowl. Whisk together, adding enough water to obtain a medium-thick batter. You should have about 6 cups. Cover bowl with a kitchen towel and set in a warm place. Let ferment until the surface is bubbly, about 8 hours. Stir in the salt. Use the batter straight away or refrigerate for later use. (Batter will keep for up to a week, refrigerated. Thin with water if necessary before proceeding.)
4. Make the potato filling: Put ghee in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, garlic and green chili. Stir to coat and let sizzle for 1 minute.
5. Add potatoes and 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, then set aside at room temperature. (Potato filling may be prepared up to a day in advance.)
6. To make dosas, set a griddle or cast-iron skillet over medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon oil over the top. Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only. With a spatula, carefully loosen dosa from griddle. Bottom should be crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa. Flatten the potato mixture slightly. Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape. Serve immediately. Continue making dosa one at a time.
7. Above presentation is just for eye appealing you enjoy the recipe.

Ingredients for making crispy seafood roll

For the filling

1 large yellow onion (about 1 2/3 cups finely diced)1 small – medium carrot (about 1/2 cup finely diced)8 oz shrimp (peeled and de veined)1 cup crab meat2 tablespoons finely diced shallot5 tablespoons finely sliced scallion6 tablespoons mayonnaise1/2 teaspoon fish sauce black pepper16-18 spring roll wrappers

• olive oil

Spicy mayo dip

1/4 cup mayonnaise1 teaspoon sriracha (or more to taste)3/4 teaspoon lemon juice

• 1/4 teaspoon sesame oil

Other ingredients (for serving)

green lettuce

• fresh mint

Instructions

• Prep all the veggies: dice carrot, onion, shallot and thinly slice scallion.
• Cut shrimp into small pieces.
• Place a pan over medium high heat. When the pan is hot, add oil and add onion. Stir and cook for 2 minutes until fragrant, then add carrot. Continue to stir and cook for another 2 minutes. Transfer to a plate lined with paper towel to cool.
• Add some more oil to the pan if needed and then add shrimp. Stir and cook over medium high heat for about 1 minute until shrimp is about 80-90% cooked. Set aside on a plate lined with paper towel to cool.
• Add oil if needed and then add crab meat. Stir and cook over medium high heat for about 1 minute. Set aside on a plate lined with paper towel to cool.
• When onion, carrot, shrimp and crab have cooled down, add them to a mixing bowl. Add mayonnaise, shallot, scallion, fish sauce and a generous amount of black pepper to the bowl and mix well.
• Place one spring roll wrapper on a clean cutting board or working surface. Put 1 1/2 to 2 tablespoons of filling on it, shape into a log. Fold the top corner of the wrapper near you over the filling, fold left and right corners over the filling, and then roll it up away from you. Place on a tray or plate, seam side down. Repeat with the remaining filling and wrappers.
• Heat at least an inch of oil in a frying pan. When the oil reaches 350F, add the spring rolls and fry over medium-medium high heat until golden brown and crispy (just 3 minutes or so). Only fry 4-6 spring rolls at once. Transfer fried spring rolls to a colander lined with paper towel, place them in an upright position to drain excess oil.
• Whisk together all ingredients for the spicy mayo dip.
• Serve spring rolls with spicy mayo dip, you can add any salad or dip of your own choice.

Ingredients for making the Mango Mousse

• 2 cup Mango pulp
• 1/2 tsp lemon juice
• 1/4 cup fine sugar
• 2 1/2 tsp Agar-Agar
• 1 sprig Rosemary
• 1/4 cup water
• 3/4 cup whipping cream
• 3 pcs Raspberry
• 50 gms Mango slices

Method of making the mango mousse

1. Whip the whipping cream on low speed until it forms stiff peaks. Make sure cream is cold. Set aside.
2. In a sauce pan add the mango puree, sugar and lemon juice, rosemary sprig and bring it to boil over medium heat. Boil for about one minutes, until sugar is dissolve.
3. Dissolve agar-agar in 1/4 cup of water, add agar-agar to the mango pulp, bring it boil mixing continuously. Turn off the heat, and whisk for few minutes, making sure there are no lumps.
4. Pour the mango puree in a mold and keep it in a refrigerator for at least two hours before serving.
5. De mold the mango mousse in the dessert plate and garnish it with raspberries & mango slices

Ingredients for making the cream of mushroom soup

• 5 cups sliced fresh mushrooms
• 1 1/2 cups chicken broth
• 1/2 cup chopped onion
• 1/8 teaspoon dried thyme
• 3 tablespoons butter

• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup half-and-half
• 1 tablespoon sherry (optional just for a punch)
• Add all ingredients to list

Making of the Mushroom Soup

1. In a heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
2. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
3. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened.add cream to it at last, Adjust seasonings to taste, and add sherry. serve hot garnish with cream and cheesy garlic bread.

Important notes while making the cream of mushroom soup

Always choose good quality of mushroom, cream and other aromatic herbs for better taste and quality of soup.

Ingredients for making the Chocolate Spring Rolls

• 100 gms mixed dry nuts
• 200 gms bitter sweet chocolate, finely grated with the help of grater
• 50 gms refined flour for making the batter
• 1 tablespoon unsalted butter
• 6pcs 5-inch square spring roll wrappers
• Canola, vegetable, or other neutral oil for deep-frying

Preparation of Chocolate Spring Rolls

1. Mixed the scrapped chocolate with butter and nuts, you can make a bar out of it and keep it in the refrigerator to get in shape.
2. Take spring roll wrappers on by one and fill it with prepared mixture and seal the wrapper with batter to give the cylindrical shape of almost six inches each.
3. Once the rolls are ready you can further dip it in the flour batter to seal the corners.
4. Heat oil in the heavy bottomed pan and deep fried the rolls till golden brown.
5. Take out the chocolate rolls from the oil and let it be rest for 5 minutes on the kitchen paper so that the excess oil would be drained off.
6. Arrange the fried rolls on the platter served hot with vanilla ice cream or the any other fruit sauce.

Ingredients for making the Chicken Piccata

4 chicken cutlets, pounded thin, seasoned and coated with refined flour

5 tablespoons olive oil

3 tablespoons salted butter

1 cup chicken broth

1 cup of french white wine

2 tablespoons french coarse ground mustard, (a good quality Dijon)

2 tablespoons capers, rinsed and drained

1 tablespoon unbleached all-purpose flour

Salt & pepper for taste

Extra capers for garnishing, if desired

Method of making the chicken Piccata

1. In a large skillet over medium heat, add oil and 2 tablespoons of butter;
2. Add lightly floured chicken and cook until golden brown on both sides, 4-5 minutes.  Remove chicken and set aside;
3. Pan will be hot, lower flame and carefully (so as to not create a splatter) add broth, wine, dijon and capers, stir well to combine, bring to a simmer.  Add 1 tablespoon of flour and whisk to combine well and to elmulsify the sauce.
4.   Bring to a slow boil and arrange the droplets of the sauce on golden fried chicken breast, in serving dish you can arrange the chicken with a salad of your choice, or you can add any healthy side.
5. Serve hot garnish with parsley, lemon wedges on the side.

INGREDIENTS

• 2 poblano peppers, quartered and seeded, cut smaller if desired
• 8 chicken boneless breast pounded to a 1/4-inch thickness
• salt & freshly ground black pepper, to taste
• 1 (5 -6 ounce) bag Baby Spinach, stems removed
• 2 cups shredded jack cheese
• ¹⁄₂ cup sun dried tomatoes, drained and julienned
• ¹⁄₂ cup refined flour
• 2 tablespoons olives oil

Chef Rana special recipes with exotic ingredients

Making of Chicken Medallions

• Place poblano peppers, skin-side up, on foil-lined baking sheet; broil until skin is black and blistered. Fold foil around peppers and let steam at room temperature until skin has softened, about 5 minutes. Discard blackened skin.
• Season chicken with salt and pepper. Place single layer of spinach (about 12 leaves) in center of each breast. Top with 1/4 cup cheese, 1 tablespoon sun-dried tomatoes and 1 roasted pepper quarter.
• Roll up chicken to enclose filling. Wrap each chicken roll tightly in plastic wrap, twisting ends to secure. Chill for at least 1 hour.
• Remove plastic wrap from chicken and secure rolls with toothpicks. Place flour on sheet of waxed paper. Dip chicken in flour, shaking off excess.
• In a large skillet, heat olive oil over medium-high heat. Place chicken in skillet seam-side down and cook until golden brown on all sides, about 2 minutes per side.
• Place chicken on foil-lined jellyroll pan and bake in a 400 degree oven about 15 minutes, or until temperature reaches 165 degrees. Cover and let stand 5 minutes, remove toothpicks, then slice into medallions. Serve over Creamy Chipotle Sauce. decorate it with black olives, for aroma can add mint leaves for a twist.

Please note

you can do both ways weather you can stuffed the mixture in the whole chicken breast or you can make small medallions in round shape, what ever you feel like easy for you with any hassle.

Ingredients for Jamaican Jerk Chicken

3 tablespoons Jamaican jerk spice, divided

1 cup flour

1 egg

1/4 cup coconut milk

1 lime, juiced

4 boneless skinless chicken breast halves

1/2 cup canola oil

4 sprigs cilantro

4 scallions (root cut off, 5-inches remain, green top reserved)

For the baked plantain

4 ripe plantains

1 cup evaporated milk

1/2 brown sugar

1/4 teaspoon ground nutmeg

4 tablespoons unsalted butter

Ingredients for the mango sauce

1/4 cup shallots, diced

1 jalapeno, seeded and diced

1/4 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, mashed and 1 clove, chopped

1 mango, peeled, pitted cut in half

1 lime, zested and juiced

1 cup sour cream

3/4 cup chopped fresh cilantro leaves

Preparation of making Caribbean Jerk Chicken

1. Baking of the chicken
2. Preheat oven to 375 degrees F. 
3. In a small bowl, mix 1 1/2 tablespoons jerk spice with flour. In separate bowl, beat egg and coconut milk, lime juice and 1 tablespoon jerk spice mix. Cut each chicken breast half into thirds; place on flat surface on a piece of plastic wrap. Sprinkle remaining 1/2 tablespoon jerk spice mix over both sides of chicken. Cover chicken with another sheet of plastic wrap and pound to a 3/8-inch thickness. In large skillet over medium heat, place canola oil. Dredge chicken in flour, then in egg mix and again in flour, working with 3 or 4 pieces at a time. Add chicken to pan and cook about 3 minutes per side; transfer to baking sheet lined with foil. Place chicken in the preheated oven for about 5 minutes until fully cooked. Remove chicken to a platter and set aside. 
4. Baking of the plantains
5. Preheat oven to 400 degrees F. 
6.  Peel 4 ripe plantains and cut in 1/2 lengthwise. Place in large foil lined baking dish; pour over 1 cup evaporated milk and sprinkle with 1/2 cup brown sugar. Sprinkle with 1/4 teaspoon nutmeg and dot with 4 tablespoons unsalted butter. Cover with foil and place in preheated oven. Bake about 30 minutes; remove and keep tented. 
7. For the mango cilantro cream sauce: 
8. Place the skillet used to cook chicken and remaining oil over medium-high heat. Add the shallots, jalapeno, salt and pepper. Saute 5 minutes, then add the mashed and chopped garlic and cook 1 minute. Remove from heat and stir in juice and zest of 1 lime. Place 1/2 of the peeled and pitted mango in the food processor (save other 1/2 for garnish). Add 1 cup sour cream and 3/4 cup chopped cilantro, pulse to blend. 
9. exceptional plating as per your choice
10. On large platter, arrange 4 groups of 2 plantains parallel around edges. Place 3 chicken pieces in center of each plantain group with bowl of Mango Cilantro Cream Sauce in center. Place scallions, white side down, in sauce. Divide plantain groups with mango wedges, garnish with cilantro and chopped green scallion tops. its my personal favorite dish of all time.

Ingredients for Papad Paneer ke Kurkure Recipe

1. Urad Dal Papads crushed lightly 8 medium
2. Cottage Cheese cut into thick fingers 400 grams
3. Gram flour (besan) 1/2 cup
4. Rice flour 2 tablespoons
5. Red chilli powder 1/2 teaspoon
6. Turmeric powder a pinch
7. Coriander powder 1 teaspoon
8. Cumin powder 1/2 teaspoon
9. Carom seeds (ajwain) 1/2 teaspoon
10. Salt to taste
11. Soda bi carbonate a pinch
12. Chaat masala 1 teaspoon
13. Thick green chutney 4 tablespoons
14. Oil for deep-frying

Method of making kurkura Paneer

1. Mix together gram flour, rice flour, chilli powder, turmeric powder, coriander powder, cumin powder, carom seeds and salt in a bowl. Add sufficient water and whisk to make a thick smooth and batter

2. Add soda bi carbonate and half teaspoon chaat masala and mix well. Rest the batter for ten minutes

3. Apply green chutney on one side of the cottage cheese fingers and cover with another finger.

4. Spread the crushed papads evenly on a plate.

5. Heat sufficient oil in a kadai. Dip the cottage cheese pieces in the batter and roll in the crushed papads. Gently slide into hot oil and deep-fry in medium hot oil till golden brown. Drain on kitchen paper. Sprinkle remaining chaat masala on top

6. Arrange them on a serving plate and serve hot with tomato ketchup or a chutney of your choice.