" Fried Won-ton "

" Fried Won-ton  "
 By Chef Prashant Adsule.


Always a hit as party nibbles or picnic food, these are Chinese light bites, filled with chicken and crisp vegetables. You may make them with filo pastry or wonton wrappers, then bake or deep-fry. Enjoy with a fruity chutney.Wanton is another favorite at the take-out place either in soup or fried. Make these little fried wantons for your guest as it makes a great appetizers or snacks. You can get fresh wanton skins from the Asian Markets or the supermarkets. There are two type of skin sold so make sure you get the square one.


Ingredients:


3 tbsp vegetable oil
1 tbsp toasted sesame oil
2 skinless chicken breast fillets, about 300g in total, finely chopped
4 green onions, trimmed and thinly sliced
2 carrots, peeled and coarsely grated
1 large turai, coarsely grated
150g bean sprouts
220g can singhare (water chestnuts), drained and coarsely chopped
220g can bamboo shoots, drained and coarsely chopped
2 tbsp soya sauce
1 tbsp dry sherry
6 sheets filo pastry, about 270g in total


Method:


1. Heat 1 tbsp of the vegetable oil with the sesame oil in a large frying pan over a moderate heat. Add the chicken and fry, stirring constantly, for about 5 minutes until almost cooked through.
2. Add the green onions with the grated carrots and turai. Stir well to mix. Cover the pan, reduce the heat to low and cook, stirring occasionally, for 4 minutes.
3. Stir in the bean sprouts with the water chestnuts and bamboo shoots and cook, uncovered, for a further 5 minutes, stirring occasionally. Stir in the soya sauce and sherry and season to taste. Remove from the heat.
4. Now, stuff wonton wrapper or flio pastry, whichever one you're using. Using a sharp knife, cut the pastry/wrapper widthways into 3 strips, each measuring about 16 x 24cm. Lay these 18 strips in a stack. Lay the top strip lengthways on the work surface and place 1 heaped tbsp of the chicken filling along the end of the wrapper/strip closest to you, but not quite up to the edge. Fold the long edges of the pasty over the filling, then roll up. Lightly oil the end to seal. Place the roll seam-side down on a baking sheet and brush lightly all over with oil. Repeat with the remaining strips and filling.
5. If deep frying, heat oil in a karhai on high heat till it smokes. Fry each roll, 2 at a time, till a rich golden brown. If baking, preheat the oven to 190°C.
6. Bake the rolls for 12–15 minutes until golden and crisp. Transfer to a wire rack and allow the rolls to cool slightly before serving.

" Blackberry Lemon Frozen Yogurt "

" Blackberry Lemon Frozen Yogurt "

 By Chef Prashant Adsule.

A few weeks ago, during one of our many 100 degree days this summer, I picked up a quart of fresh blackberries at the farmers’ market thinking they would be perfect for turning into frozen yogurt. And they were! I added some lemon zest and Limoncello to give it some zing. The alcohol also helps to keep the frozen yogurt from freezing up too hard. Just try not to love the vibrant purple color of this frozen yogurt. It tastes as good as it looks.

If you have blackberries, this is a refreshing and fairly healthy way to cool off during these last few sweltering days of May !

I used Chobani 0%  yogurt because it’s what I had on hand. It worked fine, but I think 2% or even full fat Yogurt would yield a better texture and creamier frozen yogurt. Limoncello is an Italian lemon liquor that can be found at most liquor stores.

Ingredients:


3/4 cup sugar
zest of one lemon
handful of fresh mint leaves (optional)
2 cups yogurt
2 heaping cups (300g) fresh blackberries
2 teaspoons lemon juice
1 tablespoons Limoncello


Method:


1. Pulse sugar, lemon zest and mint leaves in food processor until sugar is damp and fragrant.
2. Add yogurt, blackberries, lemon juice and Limoncello. Process until uniform in bright purple color and texture.
3. Push mixture through a mesh sieve into a 4 cup container to remove seeds and leaves. 
4.Cover and chill overnight.

5. Churn in your ice cream maker according to instructions.

" Chicken cafreal (galinha cafreal) "

" Chicken cafreal (galinha cafreal) "
 By Chef Prashant Adsule.


This Goan-style spicy fried chicken was introduced by Portuguese colonists (the sauce in which it’s marinated tastes a lot like Portugese peri-peri). It features a peppery flavor thanks to the use of green cardamom, black peppercorn, ginger, roughly chopped green chillies and masala.


Serves: 6 | Prep: 15 mins | Cook: 25 mins | Extra time: 1 hour, marinating


Ingredients:


1 Chicken
6 Green Chilies
A bunch of Coriander leaves
15 Cloves of garlic
1 inch piece of ginger
1 tablespoon khus-khus
1 tablespoon Jeera
8 Cloves
6 Peppercorns
1 inch Cinnamon
2-4 Green Cardamom
1/2 teaspoon Tumeric powder
1 tablespoon Tamarind
1 Lime
Oil For shallow frying
Salt To taste


Method:


1. Wash the chicken and cut up into large chunks. Apply salt and set aside.
2. Grind together the chillies, coriander leaves, garlic, ginger, khus-khus, jeera, cloves, peppercorns, green cardamom, cinnamon, tumeric powder and tamarind into a fine paste.
3. Apply the ground paste to the chicken and let it marinate for atleast 1 hour. For best results let it marinate overnight.
4. In a Non-stick pan add enough oil for shallow frying. When oil is hot then add chicken and fry, turning all sides till golden brown. 
5. When chicken done, squeeze lime over the chicken and serve.

" Buffalo Chicken Wings "

" Buffalo Chicken Wings "
 By Chef Prashant Adsule.


Ingredients:

1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder


Method:


1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
2. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat.
3. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
4. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. 
5. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve Hot with Sauce.

" Shami kebab " ( Hindi: शामी कबाब)

" Shami kebab " ( Hindi: शामी कबाब)
 By Chef Prashant Adsule.


Is a popular Pakistani and Indian style of kebab, that is composed of small patty minced mutton or Beef, ground chickpeas and spices. Shami kebabs are an extremely popular snack in Pakistan. They are often garnished with lemon juice and/or sliced raw onions, and are usually eaten with chutney made from mint or coriander. They are also served along with Sheer Khurma on Muslim Eid Days.


Ingredients:


• 500 gm Meat mince 
• 75 gm Chana daal (large split yellow lentil) 
• 2 tbsp Garam masala 
• 3-4 Dry red chilies 
• 2 tbsp Garlic paste 
• 1 tbsp Ginger paste 
• 2 tsp Coriander powder 
• 1 tsp Cumin powder 
• Salt to taste 
• Vegetable oil, for cooking 
• Mint chutney, for serving


Method of Shami Kebab:


1. Boil all the ingredients together in water, until the lentils are completely mashed and the mince is cooked.
2. Cook till the water dries.
3. Grind the mix into a thick paste in your food processor.
4. Shape into patties.
5. Heat vegetable oil in a heavy-bottomed skillet and shallow fry the kababs, till golden on both sides.
6. Serve hot with mint chutney.

" Vada Pav "

" Vada Pav - The Great Indian Burger" 
 By Chef Prashant Adsule.

" Vada Pav - The Great Indian Burger" , must be one of the most loved street foods. Vada is a spicy potato mixture with a coating of gram flour, deep fried in oil. Pav is a special kind of soft bread, almost square or round in shape. I'm the great fans of this absolutely yummy dish from my School days in Pune. Somehow I was always hesitant to try vada pav as I was not too sure. I thought it had a very elaborate procedure. Finally yesterday I made it. I had invited few of our family friends for a small vada pav party. It became an instant hit. The chutneys for this were very easy to make. I made all the three chutneys even though the green chutney and the red garlic chutney are the most frequently used ones. Sweet chutney is not always a part of it. But I remember eating it in Pune. It suited very well for our party because many of us cannot take very hot food and the red and green chutneys are quite hot. , since when I searched in the internet, there were so many different recipes for all these chutneys.


Serves : 4-5 Portion
Preparation time : 40mins


Ingredients for Vada stuffing:


3 cups boiled, peeled and mashed potatoes (that is about 4 big potatoes)
1/2 tea spn cumin seeds
1/2 tea spn mustard seeds
4-5 curry leaves
1/2 tea spn ginger garlic paste
2 green chilies
3-4 strands coriander leaves
1/2 cup chopped onion
A pinch turmeric
Oil for frying
Salt to taste


Method:


1. Heat a little oil and add mustard, cumin seeds. 
2. When it starts popping, add curry leaves, green chilies, ginger garlic paste, onions and fry till onions turn translucent.
3. Add the potatoes, turmeric, salt and mix well. If there are any big pieces of potatoes, add a little water and close and cook for few minutes, then mash and mixed well.
4. Add chopped coriander leaves and mix. Let it cool a bit.


Ingredients for Vada coating:


1/2 cup gram flour (besan)
1 tbl spn rice flour (added for crispiness)
1/2 tea spn chili powder
Salt


Method:


1. Mix all the above ingredients with water to make a smooth paste.
2. As soon as water it added to the flours, it starts becoming lumps, so mix it with hand to remove lumps or use a egg whisk. 
3. Do not make it too thin, the coating does not hold on to the stuffing it is too thin.


Making Vadas:


1. Heat oil for deep frying.
2. Make a ping-pong ball sized round from the stuffing. 
3. Dip the ball into the coating batter and deep fry in hot oil. 
4. Take out on a paper towel.


Ingredients for Green chutney:


9-10 strands coriander leaves
Few mint leaves (optional, I didn’t use it)
3 green chilies
1″ piece ginger (optional)
Salt


Method:


1. Grind all to a smooth paste. 
2. Do not make too watery.


Ingredients for Red chutney:


1 cup dried coconut (or dessicated coconut)
2 tbl spns chili powder
1 tea spn chopped garlic
1/4 tea spn tamarind extract or 1-2 pieces of tamarind (optional, added for tanginess)
Salt


Method:


1. Dry roast coconut and tamarind till it turns slightly brownish. 
2. Grind together with all other ingredients. 
3. This is dry powder, so do not add water.
4. It can be stored in air tight containers for about a month.


Making Vada Pav:


1. Take a Pav , Cut open the rolls horizontally, taking care one end is still connected.
2. Apply chutneys to pav as desired.
3. Slightly press the vada to flatten it.
4. Keep it on one half of the pav and cover with other half. Slightly press down.
5. Serve hot with Green Chili.

" Zunka Bhakar "

" Zunka Bhakari "
 By Chef Prashant Adsule.


Zunka-Bhakar is a very popular and yummy regional dish from Maharashtra. It is also very easy to prepare with preparation time of around half an hour!!! So what are you waiting for ? Try the recipe at home, if you have not tried it before!!!


Ingredients-Zunka:


• 1 cup Besan (Spilt Gram Flour)
• 2 stalks chopped Spring onion greens
• 3 chopped Onions
• 6 chopped Spring onions
• 1 tsp Mustard seeds
• 1/2 tsp Turmeric powder
• 2 tsp Red Chili Powder
• 3 chopped fresh coriander leaves
• A generous pinch Asafoetida
• 3 tbsp Oil
• Salt to taste


Ingredients-Bhakari:


• 3 cups Jowar/Bajra Flour
• 1 tsp salt
• Water to knead


Method of Zunka:


1. Roast the Besan lightly, stirring, until it smells fragrant, about 5 minutes on medium-low heat. Remove and keep aside.
2. Heat oil in a pan and, when it turns hot, add the mustard seeds and let them splutter a little.
3. Add the asafoatida and the onions, sautéing them till they turn a golden brown, add the spring onions too and sauté them too.
4. Add the besan, salt, the turmeric and the red chili powder and mix them all well. 
5. Turn it to medium heat, add two cups of water and let it cook for about five minutes. 
6. Add the spring onion greens and cook for another few minutes.


Method of Bhakari:


1. Mix the flour and salt in a bowl. Add water, a little at a time, kneading the flour until the dough comes together in a ball.
2. Prick the dough into equal parts and roll them into flat pancakes. 
3. Cook them on a girdle till done evenly on each side.
4. Serve hot Zunaka and Bhakar both hot!!! 


Note:

You can make the dish yummier by garnishing it with raw green chillies or chutney made of green chillies and raw onion. You can serve it along with pot curd to enhance the experience!