" Strawberries Dipped in White Chocolate with Citrus Sugar "

" Strawberries Dipped in White Chocolate with Citrus Sugar " By Chef Prashant Adsule.

Ingredients:


2 tablespoons sugar
1/2 teaspoon finely grated orange peel
1/2 teaspoon finely grated lemon peel
6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
16 large ripe strawberries


Method:


1.Line baking sheet with foil. Using fingertips, mix sugar and citrus peels in small bowl until sugar is moist. 
2.Stir chocolate in small bowl set over saucepan of barely simmering water until melted and smooth. Remove from over water.
3.Holding 1 strawberry by stem end, dip 2/3 of berry into chocolate; shake excess back into bowl. 
4.Turn berry dipped end up and sprinkle with citrus sugar. 
5.Place on prepared sheet. Repeat with remaining berries, chocolate, and sugar.
6. Chill until chocolate sets, about 30 minutes.

" Frosty Peach Green Tea Smoothie "

  "  Frosty Peach Green Tea Smoothie "

            Smoothies are a regular breakfast item in our house, usually consisting of a variety of fruits, coconut yogurt, and some almond or coconut milk. However, I’m always looking for new ways to make these smoothies even healthier. Making your own green tea smoothie may sound intimidating at first, but it’s actually a relatively easy process if you know what you’re doing.
            Putting fresh fruit in your smoothie will not only help give a little more flavor, it will also give you more energy as well and even increase weight loss.

Ingredients:

1 large peach (sliced and pitted)
½ a banana
1 green tea bag
½ cup of ice cubes
1 tablespoon of honey

Method-

Brew ½ cup of green tea and then chill the tea with ice cubes or put it in the refrigerator. Then you blend the green tea, banana and peach in a blender until it is smooth, and add some honey for sweetness, (which also acts as a powerful antioxidant as well).

" Shrikhand ", an elegant Indian dessert for a Makar-Sankranti

" Shrikhand ", an elegant Indian dessert for a Makar-Sankranti

When I was younger, as every October approached my mother would come to me asking me for a list of my favorite foods. October, being my birthday month was the time of year my mother would cook all my favorite foods. And every year I would always ask for the same dessert ~ Shrikhand, a Gujarati sweet made from strained yogurt, sweetened and spiced with saffron and cardamom.
As far as I’m concerned this Indian sweet takes the cake. When there is Shrikhand I say goodbye to Gulab Jamun and even Ras Malai–two of India’s most celebrated sweet dishes.
Not overly sweet, Shrikhand is rich, velvety smooth and creamy with subtle hints of cardamom, nutmeg and saffron topped with pistachios and almonds. Often we eat Shrikhand with a fried flatbread puri consumed as a sweet alongside a vegetarian meal. This can be said with many Indian sweets as they are often placed on a vegetarian thali. It’s kind of cool having your dessert with the main meal since you can go back and forth from savoury to sweet. Anyone with a sweet tooth is with me on this one!!!

Ingredients:

1/2 kg. Curds
300 gms. Sugar
1/2 tsp. cardamom powder
Few strands saffron
1/2 tbsp. pista and almond crushed

Method:

1. Tie curd in a clean muslin cloth overnight. (6-7 hours).
2. Put into a bowl and add sugar .Mix it.
3. Keep aside for 25-30 minutes to allow sugar to dissolve.
4. Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
5. Beat well till sugar has fully dissolved into curd.
6. Pass through a big holed strong strainer, pressing with hand or spatula.
7. Mix in cardamom powder and dissolved saffron and half nuts.
8. Empty into a glass serving bowl, top with remaining nut crush.
9. Chill for 1-2 hours before serving.

" Pan Fried Masala Fish "

" Pan Fried Masala Fish "

By : Chef Prashant @ " Chili Peppers"
Category : Fish
Servings : 2
Time Taken : 15-30 mins

Ingredients:- 

6 to 8 - slices of fish (surmai/pomfret/rawas)
1 tsp - turmeric
2 tsp - chilli powder
1 tbsp - coriander (finely chopped)
2 tsp - tamarind pulp or juice of 1 lemon
1 tsp - ginger paste
1 tsp - garlic paste
salt to taste
semolina (for coating)
oil (for frying)

Method:-

1. Wash the fish well & marinate with salt, turmeric, chilli powder, tamarind pulp, ginger & garlic paste.
2. Add coriander leaves & keep aside for about 15-20 minutes.
3. Heat oil in a frying pan.
4. Coat the fish slices with semolina.(rice flour can be used instead as per your choice)
5. Shallow fry the fish slices till crisp & golden-brown on both sides.
6. Drain on kitchen paper to remove excess of oil.
7. Serve hot, accompanied with wedges of lemon & onion slices.

" Tandoori Pomfret "

" Tandoori Pomfret "

Tandoori Pomfret is a tandoori preparation of pomfret in an indian way. Originally cooked in the tandoor, the tandoori pomfret recipe is a spicy and smoky fish recipe that can be served with rice or naans. Rubbed with spices and lemon juice and marinated with curd, ginger, garlic and gram flour, the tandoori pomfret can be cooked on the grill.

Ingredients: 

Pomfret - 4, each 450 gms
Ajwain seeds - 2 tsp
Cream - 3 tbsp
Cumin powder - 2 tsp
Garlic paste - 4 tsp
Ginger paste - 4 tsp
Gram flour - 4 tsp
Lemon juice - 2 tbsp
Oil for brushing
Red chilli powder - 2 tsp
Salt to taste
Turmeric powder - 1 tsp
White pepper powder - 1/2 tsp
Yogurt - 1/4 cup

Method:

1. Clean out the fish thoroughly and make deep knife cuts on both sides so it can absorb the marinade.
2. Hang yogurt in a muslin cloth for 2 hours to remove water.
3. Mix yogurt with cream, ginger and garlic pastes, ajwain seeds, gram flour, white pepper, red chilli and cumin powders, lemon juice, salt and turmeric. This forms the marinade.
4. Rub the marinade thoroughly on the fish and set aside for about 2 hours.
5. Skewer fish from mouth to tail and roast in a hot tandoor or grill for 6 minutes or in a preheated oven at 350F for 10 minutes.
6. Remove from oven. Hang skewers for 5-7 minutes to let excess moisture drip off. Baste with oil and roast again for 5 minutes.
7. Serve with mint chutney and onion rings Etc..

" Methi Murgh "

" Methi Murgh "

Outright delicious! Chicken and methi complement each other really well and I’m eternally grateful to the origins of this recipe. The key to this recipe is in the caramalized onions that are pureed along with curd forming the base of this creamy dish. An ideal do-ahead lunch/dinner party fare.

Recipe source: My recipe files
Prep: 15 mts, Cooking Time: 40 mts
Serves 5-6 persons
Cuisine: North Indian
.
Ingredients:

1 kg chicken, washed and cut into medium sized pieces
1 cup packed fresh methi leaves, add little salt+sugar+water, keep aside for 15 mts and squeeze out water
2 large onions, sliced, saute in a tbsp of oil till brown and cool
1 tsp green chilli paste (2-3 green chillis)
3/4 tbsp ginger garlic paste
1 tomato, pureed
1/4 cup yogurt
large pinch turmeric pwd
3/4 tsp red chilli pwd
1 tsp coriander pwd
1/2 tsp cumin pwd
garam masala pwd (2 cloves, 1″ cinnamon, 1 elaichi)
salt to taste
7-8 cashewnuts, soak in warm water and make paste
2 tbsps oil

Method:

1 Make a paste of browned onions and curd. Keep aside.
2 Heat 2 tsps oil in a cooking vessel, add the methi leaves and saute for 7-8 mts or till they turn crisp. Remove and keep aside.
3 Heat the remaining oil in the same vessel, add ginger garlic paste and green chilli paste and saute for 3-4 mts. Add turmeric pwd, red chilli pwd, cumin pwd and coriander pwd and combine.
4 Add the tomato puree and cook for 3 mts. Add the onion-curd paste and cook for another 3 mts.
5 Add the chicken pieces and combine well. Cook on medium high flame for 3-4 mts. Reduce flame, place lid and let the chicken cook till three fourth done.
6 Add the cashewnut paste, garam masala pwd and sauteed methi leaves and combine well. Add few tbsps of water if necessary at this point of time. Cook till the chicken turns soft and you get the gravy consistency of your choice. It should be a thick creamy gravy.
7 Turn off heat and serve hot with white rice, biryani, flavored rice or rotis.

" Oven-Barbecued Asian Chicken "

" Oven-Barbecued Asian Chicken "

This Asian “barbecued” chicken made in a casserole dish is truly finger-licking good!!! You can make this with 2 bone-in chicken breasts (about 12 ounces each) instead of thighs and drumsticks, if you prefer. Remove the skin and cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. Serve with sautéed chard and whole-grain rice pilaf.

Servings: 4
Active Time: 20 minutes
Total Time: 1 hour 20 minutes

INGREDIENTS:-

1 bunch scallions
1/4 cup hoisin sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 teaspoon Asian hot sauce, such as Sriracha, or to taste
1/4 teaspoon Chinese five-spice powder (see Tips)
4 bone-in chicken thighs (1 1/4-1 1/2 pounds total), skin removed, trimmed
4 chicken drumsticks (1-1 1/4 pounds total), skin removed, trimmed
1 1/2 teaspoons toasted sesame seeds (see Tips)

METHOD:-

1. Preheat oven to 350°F. Coat a 9-by-13-inch (or similar-size) baking dish with cooking spray.
2. Thinly slice 1/4 cup scallion greens; set aside. Mince the whites. Whisk the scallion whites, hoisin sauce, soy sauce, ginger, garlic, hot sauce and five-spice powder in a large bowl. Add chicken and toss to coat. Arrange the chicken in an even layer in the prepared baking dish, meatier-side down. Pour any remaining sauce from the bowl over the chicken.
3. Bake, turning once halfway so the meatier side is up, until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, about 1 hour. Transfer the chicken to a serving platter and top with any remaining sauce from the baking dish. Sprinkle with sesame seeds and the reserved scallion greens.

TIPS & NOTES:-

Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 1 day. Let stand at room temperature while the oven preheats.
Tips: Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for it in the spice section of the supermarket or with other Asian ingredients.
Sesame seeds can be purchased already toasted. Look for them near other Asian ingredients. Or toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.

NUTRITION:-

Per serving: 361 calories; 16 g fat ( 4 g sat , 6 g mono ); 144 mg cholesterol; 11 g carbohydrates; 4 g added sugars; 42 g protein; 1 g fiber; 547 mg sodium; 473 mg potassium.

Nutrition Bonus: Zinc (30% daily value), Iron (16% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 other carbohydrate, 6 lean meat

" Lemon Thyme Chicken Strips [ With Honey Mustard Dipping Sauce/Dressing ] "

" Lemon Thyme Chicken Strips [ With Honey Mustard Dipping Sauce/Dressing ] "

Serves 6

Ingredients –

* 3 garlic cloves, pressed
* 2 Tbs fresh lemon juice
* 2 Tbs water
* 1 Tbs Dijon mustard
* 1 egg
* 1 1/4 c whole wheat bread crumbs
* 2 Tbs lemon zest (from an organic lemon)
* 1 tsp dried thyme
* 1 tsp paprika
* 1 tsp salt
* 1/4 tsp freshly ground black pepper
* 1 1/2 lbs organic chicken tenders OR boneless, skinless chicken breasts, cut into 3/4" strips
* 2 Tbs olive oil (for drizzling)
* Honey Mustard Dipping Sauce, optional (recipe follows)

Honey Mustard Dipping Sauce/Dressing-

* 1/3 cup homemade (or very good quality) mayonnaise
* 2 Tbs raw honey
* 1 Tbs Dijon or stone ground mustard
* 2 tsp fresh lemon juice
* 1/2 tsp prepared horseradish
* salt and pepper to taste

Whisk all ingredients together until well mixed. Serve with chicken strips, or drizzle on salad greens.

Method –

1. Preheat oven to 425F. Lightly oil 2 baking sheets.
2. In a shallow bowl whisk together the garlic, lemon juice, water, mustard, and egg.
3. In another shallow bowl, mix together the bread crumbs, lemon zest, thyme, paprika, salt, and pepper.
4. Dredge chicken in egg mixture, press into bread crumb mixture, and turning to coat completely. Place on prepared sheets. Drizzle with olive oil.
5. Bake 13-15 minutes, or until the bottom is crispy and golden, and the breading does not stick when turned. Flip them over and bake another 7-10 minutes, or until chicken is no longer pink.
6. Serve with honey mustard dipping sauce.

" Pink Grapefruit-Tarragon Sorbet "

" Pink Grapefruit-Tarragon Sorbet "

Clean, fresh and icy-cold, this bracing tarragon-infused grapefruit sorbet is a perfect way to lift flagging spirits on a sultry day. Garnish with grapefruit zest and tarragon sprigs, if you like. Cranberry juice concentrate brightens the color, but can be omitted. Vodka helps smooth the texture, but it, too, can be left out if you prefer; just let the frozen mixture soften a bit before serving. This recipe also works well with 10 to 12 spearmint sprigs and 2 teaspoons chopped spearmint instead of the tarragon. Recipe by Chef Prashant Adsule for " Chili Peppers ".

INGREDIENTS

Generous 1 tablespoon freshly grated grapefruit zest
3 3/4 cups pink or red grapefruit juice (not from concentrate)
4-7 tablespoons clover honey 
3 tablespoons cranberry juice concentrate (optional)
1 1/2 tablespoons vodka (optional)
5 4- to 6-inch sprigs fresh tarragon, plus 2 teaspoons finely chopped fresh tarragon, divided

PREPARATION

Place a quart-size (or larger) storage container for the sorbet in the freezer to prechill.
Place grapefruit zest, grapefruit juice, 4 tablespoons honey, cranberry juice concentrate (if using) and vodka (if using) in a large nonreactive saucepan (see Tips) and stir thoroughly. Bring just to a simmer over medium-high heat, stirring until the honey dissolves. Taste and add more honey, if desired. Stir in tarragon sprigs.
Remove from the heat. Set aside to infuse the mixture, about 1 hour.
Strain the mixture through a fine sieve into a nonreactive medium bowl, pressing to extract as much liquid as possible. (No ice cream maker? See Granita Variation.) Stir in chopped tarragon. Refrigerate until very cold, at least 3 hours and up to 3 days. Process in an ice cream maker according to the manufacturer’s instructions, about 30 minutes. Transfer the sorbet to the chilled container and freeze until firm, about 2 hours. (The sorbet can be enjoyed right out of the ice cream maker, but the texture will be very soft and it will melt quickly.)

TIPS & NOTES

Make Ahead Tip: Freeze in an airtight container for up to 1 week. For the best texture, let soften slightly before serving. | Equipment: Ice cream maker (not required for granita variation)
Tips: When taste buds are cold our perception of sweetness is diminished, so even if you like fairly tart citrus flavor, add enough honey to the mixture to make sure it tastes slightly sweet before freezing it.
A nonreactive bowl, pan or baking dish—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
Granita Variation: Follow Steps 2-3. Strain the mixture through a fine sieve into a nonreactive large, shallow container, pressing to extract as much liquid as possible. Stir in chopped tarragon. Cover and place on a level surface in the freezer for at least 5 hours, stirring with a fork every 30 minutes, moving the frozen edges toward the slushy center and to breaking up any icy crystals. To serve, let the granita stand for about 5 minutes at room temperature to soften slightly, then break up and fluff it with a fork again.

NUTRITION

Per serving: 77 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 19 g carbohydrates; 9 g added sugars; 1 g protein; 0 g fiber; 2 mg sodium; 195 mg potassium.

Nutrition Bonus: Vitamin C (73% daily value)
Carbohydrate Servings: 1 1/2
Exchanges: 1 fruit, 1/2 carbohydrate (other)

" In memory of my grandfather – Masala Garlic Peanuts "

" In memory of my grandfather – Masala Garlic Peanuts "

My grandfather, an entrepreneur himself, is the reason we are doing what we are doing. He encouraged us to pursue our dreams of starting our own business and it was his words of wisdom, continual support and mentoring that kept us going from the very first days of starting from nothing.
Always radiating positivity and having good things to say about everyone and everything, he means a lot to me has given me a lot in return and is a part of who I am today.
Upon leaving my grandparents home two weeks ago, I was given a parting gift of some masala peanuts, my grandfather really enjoyed.
I would like to share with you this recipe which I made today in my grandfather’s memory.

“  Masala Garlic Peanuts "

Ingredients:
2 cups raw peanuts, roasted
½ cup chick pea flour (besan or gram flour)
¼ cup rice flour
2 tsp. Chili Pepper’s Madras Masala
1 tsp. sea salt
¼ tsp. Chili Pepper’s Garam Masala + extra 1/4 tsp. to garnish
3 cloves garlic, finely minced
½ cup water
1 tbsp. oil
2 tsp. oil
sea salt, to taste

Method: 

In a bowl mix together chick pea flour, rice flour, Chili Pepper’s Madras Masala, sea salt, Chili Pepper’s Garam Masala and garlic. Add water and mix to create a paste. Add peanuts and coat well.

In a skillet, heat oil on medium high heat. Add peanuts and toast for 5-7 minutes. Garnish with a sprinkling of sea salt and Chili Pepper’s Chili Pepper’s Garam Masala. Makes 2 cups.

Tip: For even better results – toast masala peanuts in 425 F oven for 10 minutes.

" Pav Bhaji " From " Chef Prashant "

" Pav Bhaji " From " Chef Prashant " 

Number of serving: 3 
Preparation time: 15 Minute(s) 
Cook time: 30 Minute(s) 

Ingredients:

2 big potatoes - peeled and cut into big cubes
3/4 cup cut cauliflower
1 small eggplant - cut into cubes
1 small capsicum - cut into cubes
1/2 cup chopped carrots
1/2 cup frozen green peas
1 big onion - finely chopped
1 big tomato - cut into cubes
1 bay leaf
1 tsp ginger garlic paste
1/2 tsp paprika
3 tsp of oil
2 tsp butter
pinch of asafoetida
1/4 tsp turmeric powder
1/4 tsp dry mango powder
1/4 tsp shredded jaggery (optional)
1/4 tsp tamarind paste concentrate
1/4 cup chopped cilantro
salt to taste

Spices to dry roast and grind:

2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp funnel seeds
3-4 red chilies
4-5 cloves
1/2 tsp black pepper
1 inch cinnamon stick
2 black cardamom
4-5 green cardamom
1 star anis

Preparation:

step 1
Cook potatoes, cauliflower, eggplant, capsicum, and carrots in a pressure cooker by adding enough water and salt to taste. Cook till 3-4 whistles and once the pressure goes away, open the lid and mash veggies little bit. 

step 2
To make masala for pav bhaji, dry roast above spices and grind them coarsely. Add dry mango powder to it and keep it aside. 

step 3
Heat up oil in a pan. Add mustard seeds, cumin seeds and bay leaf. Let them crackle. Add chopped onion and saute till onion becomes translucent. Now add, ginger garlic paste, pinch of asafoetida, and turmeric powder. Saute for few seconds. 

step 4
Add chopped tomato and saute for 2-3 minutes till tomato gets mashed up with onion. Add ground masala, paprika and saute till oil starts to loose out from spices. 

step 5
Add mashed vegetables and mix well. Add little water if needed. Add tamarind paste concentrate and jaggery to it. Cover the pan and let it cook for 8-10 minutes. Keep stirring in between. 

step 6
Finally add butter and chopped cilantro. Serve hot with pav. Serve by adding some finely chopped onion, butter and cilantro on top.