" Lasooni Jhinga "

" Lasooni Jhinga " 
By Chef Prashant

Ingredients:

Jhinga/ Tiger Prawn: 250 gm.
Lentil flour( Besan): 75 gm.
Cream: 50 ml.
Egg Yolk: 2 nos.
Salt: to taste
Saffron : 8-10 strands.
Chopped ginger + Green chilly: 15 gm.
Yoghurt (thick): 120 gm.
Ginger garlic paste: 20 gm.
Lemon: 2 nos.
Oil: 30 ml.

For Stuffing :

Crayfish(shelled& finely chopped): 50 gms
Shrimps(shelled & finely chopped): 50 GMS
Red chilly powder: 5 GMS
Green coriander chopped: 1 table spoon
Salt: to taste
Garam masala powder: 2 gms

Method :

1. Shell the prawn with tail intact. Devein and wash it well.
2. Apply the chopped ginger & green chilly , ginger-garlic paste, lemon juice to the prawns and leave for half an hour.
3. Prepare the stuffing by mixing all the ingredients.
4. Slit each prawn and fill in the stuffing in the pocket.
5. Lightly roast the lentil flour in little oil till fragrant.
6. Take a clean bowl, and make a marinade by adding in the lentil flour, oil, cream, egg yolk, saffron, salt & mix it nicely. Add the seasoned ,stuffed Prawns in this marination. Keep aside for minimum of 2 hrs.
7. Arrange the prawns on a skewer and cook them in tandoor till done.(alternatively cook it in an oven at 240’c for 8-10 minutes)
8. Serve with chopped green coriander , lemon wedge and onion rings,

" Berry Mimosa Mock-tail " For Valentine's Day.

" Berry Mimosa Mock-tail " For Valentine's Day.
By Chef Prashant Adsule.

Put a fresh spin on the traditional mimosa -- minus the alcohol -- with cranberry juice and a fizzy mixer.

Preparation Time: 5 minutes
Ready In: 5 minutes
Servings: 2

Ingredients:

•1/2 cup cranberry juice
•1 cup raspberry flavored ginger ale
•1 strawberry, top removed, sliced in half
•Sprig of mint

Method:

1.Combine juice and ginger ale in a small pitcher; pour into champagne glasses.
2.Garnish with strawberry slice and mint sprig.

Substitution(s):

Trade the ginger ale for a raspberry-flavored sparkling water or berry-flavored sparkling lemonade.

" Strawberries On a Cloud " For Valentine's day Special.

" Strawberries On a Cloud " For Valentine's day Special.
By Chef Prashant Adsule.

A less than 100-calorie snack! On top of Crunchy vanilla wafers [cookies] topped with creamy whipped and Garden fresh juicy strawberries.

Ingredients:

3 vanilla wafers [Cookies]
3-5 tbsp Original Dairy Whipped Topping
1 large fresh strawberry, sliced into thirds

Method:

1. Place vanilla wafers on serving plate.
2. cover each cookie with Original Dairy Whipped cream Topping (1 tablespoon).
3. Top each cookies with a strawberry slice on the whipped cream. 
4. Serve immediately.

" Masala Fish Fry "

" Masala Fish Fry "
By Chef Prashant Adsule.

This is a very common dish all over Maharashtra & South India, Is quite easy to make. It can be served as a starter, or accompanied by curry and rice.

Ingredients :

Fish Pieces 4-5 
Red Chilly Powder 2 tsp
turmeric powder 1 tsp
semolina [Rava] 2 tsp
Salt to taste 
Oil as required [For Shallow Frying ]
Lemon juice 1tsp
Ginger & Garlic Paste 1tsp

Method:

1. Marinate the fish pieces with salt, turmeric powder, G & G paste, Lemon juice and chilly powder. and keep aside for 15- 20 minutes
2. Heat the Griddle [Tawa] , add little oil, Roll the marinated fish pieces in the semolina [Rawa] and fry them on the tawa on medium heat till semolina [Rawa] is golden brown and fish is well cooked.Serve Hot.

" Midnight Chocolate Mousse " For Valentine's Day.

" Midnight Chocolate Mousse " For Valentine's Day.
By Chef Prashant Adsule.

Ingredients:

2 tablespoons sugar
1/2 teaspoon unflavored gelatin
1/4 cup milk
1/2 cup DARK Chocolate Chips
1 tablespoon raspberry-flavored liqueur or 1 teaspoon vanilla extract
1/2 cup cold whipping cream
Sweetened whipped cream(optional)
Fresh raspberries(optional)

Method:

1. Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil.
2. Remove from heat. Immediately add chocolate chips; stir until melted. Stir in liqueur; cool to room temperature.
3. Beat whipping cream in small bowl until stiff; gradually add chocolate mixture, folding gently just until blended. Spoon into serving dishes. Refrigerate. Garnish with sweetened whipped cream and raspberries [ Optional ], if desired. 2 servings.

Variation:

For high-standing mousse, prepare collars for 2 parfait glasses. Tear strip of foil of sufficient length to go around top of each glass. Fold foil into fourths; butter lightly. Place buttered side in; tape to sides of glasses. Spoon mousse into glasses. (Mousse should come over top of glasses.) After mousse has set, carefully remove foil collar.

" Hot Cocoa Recipe "

" Hot Cocoa Recipe "
By Chef Prashant Adsule.

Ingredients:

1-1/2 cups sugar
1-1/4 cups HERSHEY'S Cocoa
1/2 teaspoon salt
3/4 cup hot water
1 gallon milk
1 tablespoon vanilla extract

Method:

Combine sugar, cocoa and salt in 6-quart saucepan; gradually add water. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 2 minutes. Add milk. Heat to serving temperature, stirring frequently. Do not boil. Remove from heat; stir in vanilla. Serve hot. About twenty-two 6-oz. servings.

" Spaghetti with Marinara Sauce "

" Spaghetti with Marinara Sauce "
By Chef Prashant Adsule.

A highly seasoned tomato sauce made with garlic and other ingredients, such as onions, parsley and olives. The sauce is used on meats and pasta.

Serving : 6

Ingredients:

1 1/2 pounds plum tomatoes, peeled and halved lengthwise.
3 tablespoons extra-virgin olive oil, 
2 garlic cloves, minced
2 tablespoons plus 1/2 teaspoon fine sea salt, 
1/4 teaspoon crushed red pepper
6 quarts water
12 ounces uncooked spaghetti 
1/4 cup minced fresh basil
6 tablespoons grated fresh Parmigiano-Reggiano cheese 
4-5 black olives

Method:

1. Squeeze juice and seeds from tomato halves into a fine-mesh sieve over a bowl, reserving juices; discard seeds. Finely chop tomatoes.
2. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 30 seconds or just until garlic begins to brown, stirring constantly. Add tomatoes, reserved juices, 1/2 teaspoon salt, and pepper. Increase heat to medium-high; cook 15 minutes or until liquid almost evaporates, stirring occasionally.
3. Bring 6 quarts water and remaining 2 tablespoons salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 8 minutes or until pasta is almost 'al dente'. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.
4. Add hot pasta and reserved cooking water to tomato mixture. Cook 5 minutes or until sauce is thick and pasta is al dente, tossing to combine. Remove from heat. Sprinkle with basil & Black olives; toss. Place 1 cup pasta mixture on each of 6 plates.
5. Drizzle each serving with 1/2 teaspoon of remaining oil; sprinkle each with 1 tablespoon cheese.

" CARAMEL CUSTARD "

" CARAMEL CUSTARD "
By Chef Prashant Adsule.

Caramel Custard is also known as Flan. Learn how to make/prepare Carmel Custard by following this easy recipe. Crème caramel (French), flan or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top. The dish is eaten throughout the world.

Ingredients:

• 4 Eggs 
• 4 tbsp Sugar, 
• 2 Cups milk 
• 3 tsp Sugar for caramalising 
• A few drops vanilla

Method:

•Heat the sugar for caramalising in a baking dish for few seconds over low heat, till it melts and gets burnt.
•Turn the dish quickly and carefully to ensure that the caramel spreads equally over the bottom and sides of the dish, set aside.
•Beat the eggs well and combine milk, sugar and vanila essence to it.
•The sugar should dissolve fully.
•Now strain it to the caramalised dish.
•Cover the mouth of the dish with butter paper and place it in the pressure cooker for about 10 minutes.
•Let it cool and serve.

" CHEESE PASTA RECIPE "

" CHEESE PASTA RECIPE "

Cheese Pasta Recipe

Ingredients:

• 2 cubes Cheese (grated)
• Boiled Pasta [ Shell ]
• 1 cup Boiled Corns
• 1 tbsp Butter
• Salt and Pepper to taste

How to make Cheese Pasta:

• Melt 1 tbsp butter in a pan and cook the pasta for few minutes.
• Add corns and again cook for some more time.
• Remove from flame and add grated cheese.
• Mix salt and pepper to taste.
• Saute again for few seconds and then cool.
• Cheese Pasta is ready.

" Mutton Rogan Josh "

" Mutton Rogan Josh "

Goat meat also known as mutton is very popular in South Asia. This dish is indigenous to the beautiful region of Kashmir and has a blend of spicy and sweet flavors. The sweetness comes from saffron and nutmeg while the spiciness from the bright red chillies. The name essentially means red meat. This is how I make it.

Ingredients:-

For the Spice Mix:-

7 to 8 Dry Kashmiri Red chillies
2 tsp cumin seeds
1 tblsp corriander seeds
1 tsp pepper corns

Roast above ingredients till they release aroma.

Goat meat 2 pounds [ Mutton ]

Marinade for mutton meat:-

Kashmiri chilly powder (Deggi mirch)2 tsp
Crushed garlic-1 tsp
crushed ginger-2 tsp
salt and pepper to taste

Marinate meat with the marinade for 30 minutes to overnight.

2 large onions sliced
1 bay leaf
2 large tomatoes
1 pinch nutmeg
a few strands of saffron
two cloves, one stick cinnamon, one black cardamom, 5 to 6 pepper corns

Method :-

1. Heat oil in a pressure cooker pot. Add cinnamon stick, cardamom, cloves and pepper corns. 
2. When oil is hot add marinated meat. Fry on high heat till meat browns. Add water and pressure cook for 5 steam releases. Alternatively, cook in a covered pot till meat is tender. In all cases, save mutton broth. 
3. Meanwhile grind roasted spices with one large tomato to make a thick paste. In a separate pot, heat oil and fry sliced onions till golden. Add spice paste and cook till the spice mix stops sticking to the sides of the pot, about 15 minutes.
4. Add cooked meat, Add nutmeg and saffron.
5. Cook covered on medium heat for about 30 minutes. Serve hot with rice or bread.

" Chicken Kathie Rolls "

" Chicken Kathie Rolls "
By : Chef Prashant @ " Chili Peppers "

Prep & Cooking: 30 mts
Makes 6-7 rolls
Cuisine: North Indian

Ingredients:

For Parantha:

1 cup whole wheat flour/atta
3/4 cup maida/all purpose flour
1/2 tsp salt
water to knead the dough
oil as required to roast rotis

For Filling:

2 cups cooked chicken cubes (boneless)
2 onions, paste
1/2 tbsp ginger-garlic paste
1-2 tomatoes, finely chopped
1 tsp red chilli pwd (adjust)
2 eggs, beaten
juice of one large lemon
2-3 onions, finely sliced
few tbsps green chutney
2 tbsps olive oil
salt to taste

Method:-

1 Add salt to the wheat flour and maida, combine, slowly add water to form a soft yet slightly firm dough. Cover and let it rest till you get the stuffing ready.
2 Heat olive oil in a pan, add the onion paste and cook for 7-8 mts. Add ginger garlic paste and stir fry for another 3 mts. Add the tomato and cook for 2 mts. Add shredded chicken and cover and cook on low flame for 8-10 mts. Remove from heat.
3 Squeeze lemon juice to taste and add little salt and chilli pwd and combine.
4 In a separate plate, combine the raw sliced onions with 2-3 tbsps of green chutney and keep aside.
5 Beat eggs in a bowl, add salt and pepper and keep aside.
6 To prepare rotis, pinch a large lemon sized ball of dough, dust the working surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles.
6 Heat a iron tawa and once its hot, place a parantha and let it cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft.
7 At the time of serving, drizzle some oil on a tawa, fry the roti on one side and on top pour 2 tbsps of the beaten egg and flip over the roti so that the egg gets cooked.
8 Remove from tawa, place the egg coated side of the roti up and sprinkle some lemon juice on the egg coated side. Place some chicken filling on one end of the roti and sprinkle the onion-green chutney filling and roll the roti tightly to form a Kati roll. To serve, wrap the lower part of the rotis in a butter paper or tissue. Enjoy!