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Madra is a thick yogurt based gravy which is a very popular dish in Himachal. Most of the time it is prepared in Himachal’s traditional function called Dhaam and is eaten along with rice and other similar delicacies. Serve Himachali Chana Madra with steamed rice Ingredients 2 cups Kabuli Chana (White Chickpeas) , soaked overnightContinue reading “Madra a nectar of Himachal Pradesh”

Babru is a traditional breakfast recipe that originates from the Northern state of Himachal Pradesh. This lip-smacking dish draws a parallel to the commonly known poori, except that this one is stuffed. Ingredients for delicious Babru 3 cup wheat flour 2 cup refined oil 1/2 cup split black gram 1/2 teaspoon baking powder salt asContinue reading “Chef’s Nectar delicious, “Babru””

Prep time: 15 minutes Servings: 4 Ingredients 4 tablespoons unsalted butter 2 tablespoons chives 1/4 teaspoon salt 1/8 teaspoon black pepper 12 large, cleaned, uncooked Omaha Steaks Wild Argentinian Red Shrimp Method of making 1. Heat medium skillet to medium-high heat. 2. Add butter cook until melted. Add chives, salt, pepper and shrimp to pan.Continue reading “Chef’s Nectar, “Connecticut- Shrimp Burger””

Prep time: 1-12 hours Cook time: 30-40 minutes Servings: 4 Butter and Balsamic: 4 tablespoons salted butter 2 tablespoons balsamic vinegar 2 teaspoons fresh thyme Grilled Onions: 2 large sweet onions 4 wooden skewers, soaked 1 tablespoon olive oil salt, to taste pepper, to taste To make dry brine: Combine salt and pepper; season steaksContinue reading “Chef’s Nectar, “New York Strips with Grilled Brown Butter Balsamic Onions””

Prep time: 10 minutes Cook time: 5 minutes Yield: 1 1/2 cups 1/2 cup white vinegar 1 Ready made Meat patty 2 teaspoons sugar 1 teaspoon mustard seed 1 teaspoon salt 1 clove garlic, crushed 1/2 teaspoon red pepper flakes (optional) 1 teaspoon dried dill, chopped, or 2 tablespoons fresh dill leaves 1 bay leafContinue reading “Chef’s Nectar, “delicious burger fill with pickle and meat patty””