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.
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
Baking of the chicken
Preheat oven to 375 degrees F.
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.
Baking of the plantains
Preheat oven to 400 degrees F.
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.
For the mango cilantro cream sauce:
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.
exceptional plating as per your choice
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.
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.
Now a days QSR concepts are very much in demand and people are love to have these mouth watering delights.
Home made Mixed vegetable burger which kids would love, best for quick bites and for lunch boxes for the school for kids
Ingredients for making the Burger
1 sliced onion
4 slices cheese slices
1 tsp garam masala powder
2 tsp refined oil
1/2 gm ginger paste
4 halved burger buns
2 tsp tomato ketchup
1/2 tsp garlic paste
1 sliced tomato
2 tsp powdered red chilli
2 pinch powdered salt
3 tsp breadcrumbs
1 tsp lemon juice
3 tbsp butter
1 handful chopped coriander leaves
4 leaves lettuce loose-leaf
Making of the main Dish
1/2 peeled,sliced cucumber
2 chopped onion
1/2 cup shelled peas
2 mashed,boiled,peeled potato
2 chopped carrot
1/2 cup corn
Preparation of making the Mixed vegetable Burger
To make the burger patty, pressure cook the carrot, peas and sweet corn for 1 whistle or until soft.
2. Add the cooked vegetables, chopped onions, red chilli powder, lemon juice, garam masala powder, salt and ginger-garlic paste to a large bowl.
3. Add lemon juice and mashed potatoes in the bowl, mix well until evenly combined. Shape the mixture into small/medium patties.
4. Now heat oil in a pan over medium flame. Roll the prepared patties in the breadcrumbs and shallow fry until golden brown on both sides.
5. Take one half of the burger bun. Spread some butter and place the lettuce on top.
6. Place the prepared vegetable patty on top. Top up with slices of onion, tomato, cucumber and cheese. If you want to make it even more delicious and healthy replace cheese with egg less mayonnaise.
7. Cover it with the other half of the burger bun. If desired, add some ketchup mixed with mayonnaise on top. Secure it with a toothpick if desired.
8. Serve at once with french fries, tomato ketchup, mustard dip as per your preferences.
9. the same mixture i have been filled with corn tortilla, just optional if you can give variety.
•Lamb Shanks – 3 (almost 1 kg) You can even use mutton with bone on – 1kg
For marination of the meat
Yoghurt – 200 gms.
Juice of 1 lemon
Ginger garlic paste – 2 tbsp.
Salt – to taste
Turmeric – 1/4 tsp.
Red chilli powder – 1 tsp.
Coriander powder – 1 tsp.
Fresh mint – 1 bunch/pack
Fresh Coriander – 1 bunch/pack
Green chillies – 4-5
Onions – 2 large
Oil – half to 1 cup for deep frying onions (or you can use 100 gms. ghee+100 gms. oil)
Biryani Masala – 1 tbsp.
Making of the Rice
1.Basmati rice – 1 kg or approx. 8 cups 2.Bay leafs – 2 3. Black pepper corns – 1/2 tsp. 4. Cloves – 5 5. Cinammon stick – 2 inch piece 6. Salt – 1 tsp. 7. Water – 16 cups
Method of making the Biryani
For Preparing Meat Marinade
1. Wash the lamb shanks in water, drain and keep aside. 2. Prepare green paste, by picking only the leaves of fresh mint and coriander and removing stems of green chilies, and blending them into a paste by adding a spoonful of yogurt and keep aside. 3. Slice onions finely, and deep fry, in oil ghee mixture or only oil till golden brown. 4. Keep fried onions and 5 tbsps. of oil for later use 5. Keep ginger garlic paste ready. 6. Prepare biryani masala with the below ingredients-
For making the Biryani Masala 1. Bay leaf – 1 2. Cinnamon – 2 inch piece 3. Cloves – 5 4. Green cardamom – 5 5. Black cardamom – 1 large 6. Black pepper corns – 1/2 tsp. 7. Shai jeera – 1 tsp. 8. Fennel – 1/2 tsp. 9. Cumin – 1/2 tsp. 10. Mace – 1 11. Nutmeg – 1 pinch 12. Star anise – 3 petals
Method of making
1.first of all fragrant the oil with dry khada masala, Dry roast all these ingredients and make into powder. 2. Soak a few strands of saffron in warm milk (3-4 tbsp.) and keep aside. 3. Now in a big mixing bowl, place the lamb shanks and add salt, juice of 1 lemon, yogurt, ginger garlic paste, green paste, red chilli powder, turmeric, coriander powder, biryani masala, fried onions along with oil and mix well till well coated, and cover with foil and place in a refrigerator for at least 2 hrs (this can also be prepared and left in the refrigerator overnight and can be cooked the next day).
For Preparation of Rice
4. Clean and wash rice for at least 3 changes of water and soak. 5. Now take a heavy bottom vessel or pressure cooker and transfer the lamb shanks together with all the marinade (DO NOT ADD WATER) and place on the stove top and cover the lid, pressure cook for 15 mins. on med-low flame ( DO NOT BURN) check the meat is done or the oil should get separated. 6. By the time, on the other hand, prepare rice by placing a vessel with enough room and add 16 cups of water, salt, bay leaf, cloves, cinnamon, pepper corns and bring to boil, add rice and cook. The process of rice should not complete, if you are not sure of cooking this way, take extra water to cook rice the same way and drain the excess water when the rice is cooked 3/4th.But this will takes more time, more fuel and…more effort and care should be taken while draining water from large vessels and not to burn ourselves. So I prefer cooking with enough water which i do by myself. Rice should not be cooked and kept before the meat is ready.
Let the game begin, cooking of the Biryani
7. Finally to assemble the meat and rice for Dum, take a large heavy bottomed vessel or oven dish (in case we are using an oven). 8. Place the cooked meat (cooked meat/gosht) as the first layer in the vessel, then pour over all the rice which has been prepared,or make it in layers first meat with little gravy then rice and again meat with all gravy and completing it with rice layer, add juice of 1 lemon, saffron milk (if you don’t like this smell, you can add yellow food color), fried onion and the remaining oil ghee mixture which has been kept aside. 9. Seal the lid with wheat dough or foil paper, see that the steam doesn’t escape. 10. Place the vessel on the oven if it is oven proof, on low gas mark for about 30-40mins on the middle rack, or you can cook on the stove, place an unused pan or girdle plate under the vessel, so that the flame doesn’t touch the vessel directly and keep for at least an hour on low flame.
I completed the final process in the oven and it just come out perfectly as per my expectations.
CAUTION: As the steam is sealed inside, be careful while opening the lid,
Serve with Burani Raita, or Boiled Gongura chutney and salad of your choice
Please Note I have mentioned it as Cooked meat/gosht (cooked meat), because we cook the meat before adding the rice, for kachchey-gosht (raw meat) biryani the meat is marinated and is directly cooked on Dum with the cooked rice.
Chef note: To tenderize the meat raw papaya paste(2 tbsp.) can be added along with the marinade two to three hours before the cooking process. enjoy the mouth watering biryani with raita and salad of your choice.
In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.
Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.
Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate.
In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.
Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings.
Serve with Spicy Dipping Sauce, you can make it at home or you can use sweet chilly sauce optional.
4 carrots, cut into 1 inch pieces, or make designs
1 head fresh broccoli, cut into florets
4 zucchini, thickly sliced, Add spinach and corn as per your liking’s
Salt to taste
1/4 cup olive oil
1 (1 ounce) package dry onion soup mix
Add all the ingredients as listed above
Making of the baked vegetables
Prep15 m
Cook45 m
Ready In1 h
Preheat oven to 400 degrees F (200 degrees C). Lightly oil a LA CRUST, shallow baking dish.
Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.(TOMATO SAUCE & COVER IT WITH MOZZARELLA CHEESE)
Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.
Served hot with garlic sliced cheese bread, which will increase the value of the dish and the kids will be delighted with its yummy taste.
Pizza Italia no one of the thin crust pizza with exotic greens and mixed cheese
6 servings as per your slices
For the gluten-free dough;
Ingredients;
Quantity;
Refined flour
270g
baking powder
2 tsps
Full fat Greek yogurt
300g
Extra virgin olive oil
2 tbsps
Salt
1 tsp
Water
Few tbsps
You can make it more palatable as you can add some sweetener as an option, just suggestion
For the pizza toppings + tomato sauce;
Ingredients;
Quantity;
Mozzarella
250gms
Parmesan
30gms
Tomato puree
1 tbsp
Oregano (dried)
1 tbsp
Italian seasoning (dried)
1 tbsp
Garlic (powder)
1/2 tsp
Onion (powder)
1/2 tsp
Salt
1/2 tsp
Pepper
1/4 tsp
Sugar
1 tsp
Basil (fresh)
1 bunch
Extra virgin olive oil
To drizzle
Mushrooms, slices, broccoli florets,Asparagus
100 gms
Peppers (finely julienne) Jalapeno peppers
100 gms
Red onion (finely chopped)
50 gms
Toppings which you would love to add on your pizza
Making (for the gluten-free dough)
To make the dough, mix the following ingredients in a bowl; gluten-free flour gluten-free baking powder yogurt extra virgin olive oil salt/ rock salt/kosher salt
Once combined, lift the mixture out of the bowl and place on a lightly floured surface. Flatten this dough to a 12 inch circular shape. Note: you can use a rolling pin here or your hands. If you don’t have a rolling pin, or any kind of similar product.
Flatten each individual piece so that it’s 1/2 inch thick.
Lightly oil a flat or grill pan and wait for it to get hot. You want to make sure the pan is very hot before placing your first dough piece in.
Transfer the dough pieces to the pan/grill (2 at a time if your pan is big enough).
Cook each side until it’s brown and cooked entirely the way through. This usually takes approx. 10 minutes for each piece to cook, on a medium heat.
Making (for the tomato sauce)
This is super easy and beats any store-bought pizza sauce – take out the puree in a bowl. Make sure the puree has to be cooked properly and seasoned well with aromatic herbs.
Add the following ingredients and mix well; oregano (dried) Italian seasoning (dried) garlic (powder) onion (powder) sugar salt and pepper
Making of Pizza is a child’s play, enjoy and invite kids to do so
Pr-heat your oven to 200 degrees celcius.
Pour the sauce on the flatten pizza dough, equally so it should cover all the pizza dough.
then add mozzarella cheese to cover the pizza dough, then add the exotic vegetables like, broccoli, asparagus, carrots, rec & yellow peppers, mushrooms, olives, tomatoes, and rest as per your liking. You’ll need the oven to heat the toppings/melt the cheese.
you can mixed some other cheese as well as per your liking’s, like Parmesan, Gouda or Swiss cheese.
Drizzle the top with a little extra virgin olive oil and scatter some fresh basil leaves, chilly flakes, oregano etc.
Bake the pizza in the oven for 10 to 15 minutes, or until the cheese has completely melted and the it becomes slightly brown from the top.
served hot garnished with more Parmesan cheese, basil leaves, cherry tomatoes, olive oil and enjoy it with tomato ketchup.
50 Gram Corn, boiled 25 Gram Tempura flour 10 Gram Nori sheet, chopped 3 Gram Salt 10 Gram Water 2 Gram Garlic and 5 gms chopped spring onions 50 Gram Oil (to deep fry) 20 Gram Tentsuyu60 min ·
Making of Rock corn tempura
In a sauce pan add water and bring it to boil then add corn and cook it till done. 2. Separately take one bowl and make a batter of tempura flour, chopped garlic, water and salt. 3. In the tempura batter add boiled corn, chopped nori sheet and adjust the seasoning. 4. Heat oil in a pan; make small boll (17gm) and deep fry till it becomes golden brown. 5. Serve hot garnished with chopped spring onions along with Tentsuyu dip.
500 grams mutton mince 1 cup chana dal 1/2 teaspoon turmeric powder 10 cloves garlic 2 inch ginger 3 green chillies finely chopped 1/4 pecans finely chopped 3 sprig mint leaves 1 onions finely chopped approx 50 gms 2 sprig coriander leaves salt to taste 30 ml oil Whole spices: 4 Red chillies 1 teaspoon black pepper powder 5 cloves 1/2 inch cinnamon stick 2 cardamom 1/2 teaspoon shahi jeera 2 Black Cardamom
Making of the Ghost ki Shami
To begin making the Mutton Shami Kebab recipe, wash and soak chana dal for minimum 1-2 hours.
Wash mutton pieces nicely and pressure cook it with soaked chana dal, turmeric powder, salt, ginger, garlic and whole spices.
Once the mutton is done, pass it through a colander and collect the stock in a separate bowl which you can use later to make any mutton curry.
Collect the cooled mutton and dal mix in a grinder jar and grind to make a fine dough. The dough may look fibrous because of the meat.
Add finely chopped onion, chopped green chilies, chopped mint and coriander and mix nicely till everything incorporates well.
Heat a wide pan and grease it with 1-2 tablespoon oil.
Pinch a lemon sized ball from the mutton mix and flatten it to shape a round disk.
Similarly make rest of the kebabs and shallow fry from both sides in a wide pan till they turn dark brown in colour.
Mutton Shami Kebabs are a perfect snack option during Ramadan and also a great side dish with Chicken Biryani. Serve with onion rings, lemon and dhaniya pudina chutney.
Chefs Nectar 