Special dish created for you people only, there are so many different versions, but this is just for you guys a special gift from the chef’s nectar. Enjoy eat healthy and be healthy. ❤️

Ingredients for making the Lamb Shank with Spinach😋

• 20 ml Canola oil
• ¹⁄₄ teaspoon black pepper
• 4 to 5 cloves
• 2 bay leaf
• 6 green cardamom
• 2 medium shallots, finely chopped
• 6 cloves garlic, chopped
• 1 inch ginger finely chopped
• 2 Lamb Shanks
• 2 teaspoons ground cumin seeds
• 1 teaspoon coriander seed
• ¹⁄₄ teaspoon cayenne pepper
• 1 inch cinnamon stick
• 2 black cardamom
• Salt to taste
• 2 tablespoons yoghurt, well beaten
• 200 gms baby spinach
• 1 teaspoon garam masala
• Edible flowers for garnish
• 2 tablespoon butter

Method of making Lamb Shank with Spinach😋

1. Let’s start the cooking process, Heat the oil in a heavy bottomed pan, seared the Lamb shank in the hot oil from both sides for 2 minutes each side, and keep aside.
2. Add more oil in the pan then add peppercorns, cloves, bay leaves, and cardamom, cinnamon, mace and big cardamom, let it crackled for a while till it becomes fragrant.
3. Add chopped onions, garlic and ginger. Stir and fry until the onions develop brown or translucent.
4. Add ground cumin, ground coriander, cayenne pepper, and salt to taste.add beaten yoghurt in the masala to give a nice taste.Keep doing this until all yogurt has been incorporated.
5. Add seared lamb shank in the cooking mixture carefully and let it cook, or you can cook it separately in the oven at 200 degree Celsius for 20 to 25 minutes as per your preferences. Medium rare or full done.
6. Now stir the baby spinach in a pan along with garlic cloves and little salt stir a little for a minute or two then make a paste with the help of the blender. Then check weather your gravy is consistent have good texture then add the spinach purée cook for a while to get the nice green color/gravy.
7. Now add garam masala check the seasoning add little more butter to make it more delicious. Check your lamb shank, drizzled with lamb shank with little butter and pour the gravy in a serving plate arrange Lamb shank on the top, decorated with edible flowers of your choice. And enjoy this delicious new version of Palak Gosht/saag Gosht or anything else which you want to name it. Have a great day. Enjoy!🥰

Clay oven/Tandoor has been long known for the unique smoky flavour and slightly charred texture that it imparts to the food cooked in it. The hot earthen oven is popular for firing up a number of delicious and signature North Indian dishes, one of which is the tandoori Murgh or chicken. This is one of the most popular delight of Northen India all over the globe. Enjoy following this simple and easiest way to enjoy this fabulous Murgh/chicken delight. 😘

Ingredients Of Tandoori Murgh👍😃

• 1 kg – chicken
• 4 Tbsp yoghurt/curd
• 2 Tbsp vinegar or lemon juice
• 2 Tbsp ginger-garlic paste
• 4 Tbsp vegetable oil
• 1 tsp ground pepper
• Red chilli powder
• 1 Tbsp kasoori methi
• Salt to taste
• 1 Tbsp tandoori masala or garam masala
• For red color can add 1 tsp of beet root juice
• 1 tablespoon butter for basting
• 1 tsp chaat masala
• Salad as per requirement

Method of making Tandoori Murgh😋

• For marination, Mix together all the ingredients (except chicken) and let it rest for some time.
• Remove the skin & clean the chicken.
• Make deep gashes in the chicken.
• Now marinate the chicken well with the spice blend, rub evenly inside-out.
• Let it rest in the refrigerator for at least 8 hours to get the actual taste of the marination.
• Preheat oven to 180-190 degree/ or cook in the clay oven.
• Braised the chicken for an 15 to 20 minutes
• Brush butter to the sides while turning.
• Cook the chicken evenly from all sides and be careful weather the chicken cooked without burning it.
• Remove from the clay oven,when cooked, sprinkle some coriander, chaat, Masala and butter and mixed well.
• Serve hot with salad, lemon wedges & mint chutney. Enjoy 👍😋

Laal maans is a meat curry from Rajasthan, India. It is a mutton curry prepared in a sauce of yoghurt and hot spices such as red Mathania chillies. This dish typically is very hot and rich in garlic, the gravy may be thick or liquid and is eaten with chapatis made out of wheat or bajra.

Ingredients for making the Lal Maans/mass❤️😋

• 15 to 20 Kashmiri dry whole red chillies , soaked in water for atleast 20 minutes, or boil it
• 500 grams Mutton , cut into 1 inch pieces
• 1/2 cup Yoghurt
• 1 teaspoon Cumin seeds
• 2 teaspoons Cumin powder
• 2 teaspoons Coriander Powder
• 1/2 teaspoon Turmeric powder
• 2 tablespoons Ginger garlic paste
• 2 tablespoon Desi Ghee
• 2 Big cardamom
• 4 to 5 no’s green Cardamom
• 1 inch Cinnamon
• 3 Cloves
• 1 Bay leaf
• 3 Onions , finely chopped
• 1/2 teaspoon Garam masala
• Salt to taste
• Coriander (Dhania) Leaves , Few sprigs, chopped for garnish
• 3 pcs Charcoal
• For garnish shredded ginger, mint leaves, edible flowers

Method of making the Lal Maans/ Mass- mutton dish 😋🍽

1. Let start the process, first of all add water in a deg/ or heavy bottomed pan. Add the soaked kashmiri red chillies and all the dry spices including cumin seeds, black cardamoms, green cardamoms, cinnamon stick, cloves, bay leaf into the water.
2. Let it boil and switch off the flame once the dry red chillies becomes soft.
3. Let it cool a bit, retain the water and then grind the spices into a fine paste in a blender.
4. In a large bowl, add mutton, yogurt, cumin powder, coriander powder, turmeric powder, one tablespoon ginger garlic paste and the dry red chilli paste which we prepared in the beginning.
5. Mix everything well and set aside to marinate in the refrigerator for an hour.
6. Heat ghee in a deg. Add onions and sauté till they turn light brown in colour. Add the remaining ginger garlic paste and sauté for a minute.
7. Add the marinated mutton to the onions and sauté on high heat for two to three minutes.
8. Add the required salt and water (which we retained from boiling the dry red chillies) into the dish.
9. Cover the deg with a lid and let it cook for 20 to 25 minutes. You can add more water if you want more gravy. As it’s goes well with thick gravy.
10. Once the mutton is cooked, light the piece of charcoal, place it in a small metal bowl and place the bowl in the centre of the deg.
11. Add two to three cloves to the coal, pour some ghee and quickly cover the deg with a lid for two to three minutes.
12. Remove the charcoal bowl,put the curry back on heat, add garam masala and give a quick stir before removing from heat.
13. Transfer the Lal Maans in a serving dish
14. Serve Rajasthani Laal Maas garnished with ginger, mint leaves and edible flowers accompanied with hot Chapatis, jeera rice or Baati. Best goes along with Bajre ki Roti.❤️😋 be careful it’s hot/spicy but trust me it’s amazing dish for special occasion something different.💪

Stir fried dishes are very much healthy and full of proteins and vitamins, so when ever you feel hungry you can follow this quick and easy method to fill your hunger. Enjoy cooking with chef’s nectar, which is especially designed and written to enhance you cooking passion.👍

Ingredients for making the willow chicken😋

• 60 gms cashews nuts
• 200 ml Stock
• 2 teaspoons cornstarch
• 4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
• 1 tablespoon soy sauce
• 1-1/2 pounds boneless, skinless chicken breasts or tenderloins, cut into finger cuts/willow cuts
• Salt to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 6 medium garlic cloves, minced
• 8 scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces
• 50 gms red and yellow bell peppers
• 2 tablespoons rice vinegar
• 1/4 teaspoon sesame oil
• 1 tbsp Shaoxing wine
• 1 tablespoon chopped spring onions
• 2 tablespoon canola oil

Method of making the willow chicken😋

1. Prep reparations of the ingredients
2. Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside, they will crisp up as they cool. Or you can do it on the stove as well in nonstick pan.
3. Heat oil in the wok or in a heavy bottomed pan add ginger garlic, bell peppers, hoisin sauce, and soy sauce, stock and adjust the seasoning
4. Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly.
5. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer it to a plate.
6. Add the remaining tablespoon vegetable oil to the skillet, then add the chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar cook until evaporated, about 30 seconds.
7. Add the sauce mixture to the chicken, cook, tossing, until the chicken is cooked through and the sauce is nicely thickened, about 1 minute.
8. Remove from the heat. Stir in the green spring onions, cashew nuts and sesame oil.pour in the shaoxing wine and tossed well.
9. Serve hot garnished with chopped spring onions and accompanied with sticky rice or fried rice as per your preferences.🥰

During the evening of you plan to have something exotic and delicious this option of making bottle gourd kebabs are one of the best, with less efforts and quick to make this heavenly delicious will be ❤️ by every one. So try it out and win the hearts of your diners.😋

Ingredients for making the kebabs😋

• Bottle gourd grated – 1 medium sized, around 1 cup
• 100 gms Oats
• 2 tbsp Besen
• 10 gms ginger
• 5 gms Garlic
• 2 green chilies
• 2 tbsp roasted peanuts
• 1 shallot
• Salt to taste
• 1 tsp turmeric
• 1 tsp coriander-powder
• 1 tbsp fresh green coriander leaves
• 1 tsp cumin seeds
• 1 tsp chili powder
• 1 tsp Garam masala powder
• 1 tsp Chaat masala powder
• 50 ml Oil for pan searing

Method for making the Kebabs👍

1. Clean, Wash, Peel and grate the bottle gourd.
2. Squeeze it in between your palms and remove excess water and Keep aside, Make paste of ginger, garlic and chillies.
3. Take peanuts and coarse grind it. Mix this with grated bottle gourd along with oats.
4. Then add all spices listed above in the bottle gourd then add gram flour.
5. Make sure the mixture should not be watery, if required add more besan. Shape them into small medallions and flatten it.
6. Heat a nonstick pan, put 2 tsp oil and shallow fry them on both sides.
7. Once crispy on both sides remove this on serving plate, arrange accordingly as per the pic shown above.
8. Serve hot garnishing with slices of onions, tomatoes, yoghurt dip or Mint chutney as per your liking and preferences. Enjoy !😋

Ker Sangri earliest is known as the nectar of the dried state Rājasthān, where there is less possibility of fresh vegetables, and it’s very much popular and staple dish in the state. Now a days we are getting all diffrent resources of fresh vegetables. But this driedherbal treat one of the best of you will try it out once. In most of the Rajasthani treats there is much use of ghee, butter, curd, besen and dried spices, because of this hot and dry weather.😋 Ker Sangri these healthy berries are very much delicious in its stir fry form👌

Ingredients for making the Ker Sangri🥰

• 120 gms Dried Ker Sangri
• 2 tsp Green Chilies/ Hari Mirch chopped
• 2 tsp Red Chili Powder
• 5 slice Dried Raw Mango/ Amchoor soaked
• 1.5 tsp Coriander Powder/ Dhaniya powder
• 1 tsp Mango Powder/ Amchoor
• 3 tbsp Yogurt optional
• 1.5 tsp Pickle Masala/ Achar masala
• 1/2 tsp Turmeric/Haldi
• Salt to taste

Tempering/ Tadka/ Waghar

• 1/4 cup Mustard Oil
• 1 tsp Cumin seed/ Jeera
• 1/2 tsp Fennel Seed/ Saunf
• 1/4 tsp Asafoetida/ Hing
• 5 Dried Whole Red Chilies

Method of making this herbal delicacy 😘

• Wash and soak ker sangri in enough water or thin butter milk overnight. add 1/2 tsp turmeric in the water.
• Next morning wash it 3-4 times in normal tap water till all the dirt get removed from the soaked ker sangri.
• In a pressure cooker add ker sangri and enough water to cover it. Pressure cook for 3 whistles on medium heat.
• Let it cool down completely then drain all the water from ker sangri. Wash it again with water.
• Heat oil in a heavy bottom pan/deg. Add all the tempering ingredients in the oil as listed above.👍
• Now add chopped green chilies and boiled ker sangri in it and saute for a minute.
• Add all the dry spices in it and saute for a minute.Now add beaten curd and mix well.
• Cook on low heat till all the moisture dries up, Serve hot or cold as per your preferences.
• Chefs recommendation for Serving 😊😊😊Serve with missi roti ,poori or daal-rice or use as an instant pickle. It’s really mouth watering😋 enjoy 🍽

Mera mewar ❤️ is full of moth watering delicacy so most of the items are been prepared with Besen and curd. Besan/gram flour is used extensively in Rajasthani cuisine so as in Marwari cuisine. Gutte ki sabzi, govind gutta, pitthod ki sabzi are few of most popular dishes of this region. Though made with almost the same ingredients , the procedure of making Pithod is quite different and tastewise also different. Marwari region of Rajasthan use Ghee extensively in their food and they are very pungent/spicy. I ❤️all Rajasthani dishes and I am really in love of Marwari, Pithod ki sabzi, Govind gutta and Laal Mas. Try it out this version of Pithod ki Subzi/masala 😋😘

Ingredients for making Pithod

50 gms Gram flour

30 gms yoggurt

2 tbsp Ghee

1/4 tsp esfotida/ Hing

1/2 tsp Cumin seeds

1/2 tsp Turmeric powder

1 tsp Grated ginger

Salt to taste

1/2 tsp Red chili flakes

1/2 tsp Dhania powder

400 ml Water for gravy/curry

Mustard Oil for deep frying the cakes

Ingredients for making the Curry

200 gms yoghurt

2 no’s Green chili finely chopped

1 tbsp Grated ginger

1/4 tsp Heeng

1/2 tsp Cumin seeds

1/2 tsp Turmeric powder

1 tsp Coriander powdr

1/4 tsp Red chili powder

1/4 tsp Garam masala powder

Salt to taste

1 tbsp Chopped coriander and mint leaves.

2 tbsp desi ghee my favourite

Method for  the Katli or the cakes 

• In a bowl add all the Pithod ingredients and make a thin batter.
• Whisk nicely to avoid any lump. Keep aside for 10 mins.In a pan pour the batter and keep stirring continuously till the batter thickens and its ready to spread on a greased plate for drying.
• The flour should be nicely cooked and thickens.
• Now grease a plate and spread the cooked batter on it. With wet hand and spread it evenly.
• Keep it under fan to cool or in the refrigerator, It will took 15 mins to set. Now cut the slices in diamond or square shape. As per your choice.
• Deep fry these katli in mustard oil, and Keep aside.😘

Method for making the curry

• Whip the curd nicely then add 1 cup of water to lighten it.In a pan heat oil/ghee. Add whole red chili and cumin seeds, when it starts crackling and become golden in color then,
• Reduce the flame. Add heeng, turmeric powder, coriander powder, ginger and green chili.
• Stir for a ½ min and add curd and keep stirring continuously till it starts boiling. Otherwise the it will be curdled. When it starts boiling, cook it for 2-3 min.
• Let it thicken a little and add the fried pithod. Cook for 2-3 mins. Its ready. Garnish with chopped coriander and mint leaves.
• However, let it be immersed for at least 15 mins before you serve. To make it more pungent you may do chonka/tarka. In a ladle heat ghee with masala, chilli flake and pour it on the top of the curry.
• Best paired with Bajra ki Roti,Chapati or butter Naan.🥰 enjoy this fabulous delicacy from the Rajputana.

Please Note Plating is just for your refrence to decorate it in different way but this is similar delicacy as Gatte ki Subji.

There are so many special occasions in our life, so every one have a right to celebrate it in its different way, so here I just give a food for a thought of you, if you want you can surprise someone who is dear to you❤️ with this special nectar’s delight. Which has some special ingredient to make it exclusive and palatable in the taste.😋 enjoy it with cheers.

Ingredients for making the three peppers, olive Chicken Seekh😋

• 150 gms chicken mince
• 50 gm coriander for garnishing
• 1 chopped Onions
• 2 tablespoon Peri peri powder
• 1 tsp chat masala
• Salt to taste
• 1 tsp Black pepper powder
• 1 tbsp virgin olive oil
• 6 no’s kalamata olives
• 1 tbsp Red chilli powder
• 30 gms three bell peppers chopped
• 2 tbsp butter
• 1 no egg
• 1 tsp lemon Juice
• 50 gms Cheese optional

Method of making the chicken Seekh 😘

1. In a bowl add all the mixture listed above, and combined well with minced chicken mixture.
2. Then add chopped onions, chopped three bell peppers, cheese,chopped kalamata olives, olive oil and egg, mixed everything well and beat the mixture for good one to two minutes to make it smooth.
3. Once this process is done, keep the mixture for a rest for half an hour in the fridge.
4. After half an hour check the mixture and take it out from the fridge and skew it evenly on the skewer.
5. Then put the skewers in the clay oven for 5 to 6 minutes, then take it out glaze it with butter and again cook it for 2 to 3 minutes.
6. Then remove the Seekh from the charcoal oven and take it out carefully from the skewer.
7. Cut the Seekh into half, then glaze with butter, peri peri masala, chopped fresh coriander, chat masala, lemon juice and served hot garnished with green mint chutney, along with papad and salad.
8. One of the perfect surprise for special occasion, anniversary and birthday for ❤️ for a soul mate. Cheers !!

Chicken wings are very much popular in almost in each and every cuisine, it has its own role in world famous cuisines, in India it’s famous as pankhari kebab, in chinese it could be both BBQ and stir fried, in western also it is famous as BBQ, so here I present a BBQ wings in my style, hope you will try this out and enjoy your weekend.😋

Ingredients for making the BBQ Wings🥰

• ½ cup teriyaki sauce
• 1 cup oyster sauce
• ¼ cup soy sauce
• ¼ cup ketchup
• 2 tablespoons garlic powder
• ¼ cup gin
• 2 dashes liquid smoke flavoring
• ½ cup white sugar
• 1 kg chicken wings, separated at joints, tips discarded
• ¼ cup honey
• 1 sprig leeks
• 1 onion salad with cherry tomatoes

Method of making the BBQ Wings😋

• For a marination, take a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar.
• Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight, to get the actual taste of the marination in the chicken wings.
• Preheated the grill for low heat.
• Nourish the oil on the grill then Arrange chicken wings on the grill make sure wings should be coated well with marination.
• Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling for another 25 minutes, then check weather it’s done/cook. Let it be their for a while. Then remove from the grill. Served hot with a salad of your choice along with any liquor. This is very much popular in most of the well known bar in the city.
• Make your own special recipe, enjoy.
• Just give you the idea of plating 👆you can decorate your plate in your own/any style.❤️😘

Apple gourd/ tinda is a water-rich vegetable, it keeps your body cool and healthy, increases urinary flow which helps excrete toxins from the kidney. It also contains a lot of fibers,which helps in digestion, relieves stomach acidity and prevents constipation. it is also very good for healthy skin and hair. So I hope you would love this vegetable to include in your seasonal diet.😋

Ingredients for making the Bharwan Tinda😘

• 8 to 10 small sized Tinda
• For stuffing
• 1 tbspn Roasted powdered sesame
• 1 tbspn Grated fresh coconut
• 1 pinch Asafoetida
• 1 tsp Red chilli pwder
• Salt to taste
• 1/4 tspn Turmeric powder
• 1 tspn Coriander powder
• For grinding
• 1 medium to large size tomato
• 2 green chillies
• 1/2 inch Ginger
• Curry leaves
• 1 and 1/2 tsp Fresh cream(malai)
• 1tabelspoon
• 20 ml canola oil
• 1 tsp Cumin seeds
• Salt to taste
• Jaggery small piece
• 1/2 tspn Garam masala

Method of making the Bharwan Tinda 😋

1. Let’s start with, Wash and dry tindas, peel and slit them slightly vertically and Horizontally like a cross. Make sure tinda should be crips and fresh.
2. For stuffing mix all the ingredients of stuffing if it is looking dry add few drops of oil in it. Stuff this mixture in tindas and leave them for minimum 15 minutes.
3. Add all the grinding ingredients in mixer jar and grind it to a fine paste.
4. Heat oil in a pan,add cumin seeds when it crackle add tomato paste in it and stir it till oil separates from it. Place stuffed tindas in it and 1/2 cup of water close the lid. Keep some water on lid and let it simmer for a while on a low flame.
5. Check it carefully in between, When tindas cooked 80% add garam masala, Jaggery, salt and stuffing mixture. Hold the handle of pan and rotates it slowly.
6. Again cover it and cook it fully. Garnish with fresh coriander leaves, and decorate it with edible flowers. Accompanied with butter naan or latcha paratha. Try it out with malabari paratha as well. Sumptuous delicious ❤️