" SABUDANA VADA "

" SABUDANA VADA "
By Chef Prashant Adsule.

Ingredients:

• 1 cup Sago (Sabudana)
• 1 Potato (boiled, peeled and mashed)
• 7-8 Green Chilies (chopped)
• Salt to taste
• Oil for deep frying

Method:

•Wash sago thoroughly, draining out the excess water. Soak sago in water for 2-3 hours and then drain out the water properly.
•Heat the oil in a frying pan.
•Mix sago, potato, green chilies, and salt in a bowl to form a paste, and make small, flat and round vadas with moist hands from it.
•Slide the rounds in the heated oil on medium flame. Deep fry the vadas until they turn crisp and light brown in color.
•Take out the vadas and drain their excess oil on a kitchen towel.
•Sabodana Vada is ready to eat. Serve it hot with green chutney.

“Cocoa Black Forest Crepes” Specially for Valentine's Day.

“Cocoa Black Forest Crepes” Specially for Valentine's Day.
By Chef Prashant Adsule.

Ingredients:

3 eggs
3/4 cup water
1/2 cup light cream or half & half
3/4 cup plus 2 tablespoons all-purpose flour
3 tablespoons Cocoa Pwd.
2 tablespoons sugar
1/8 teaspoon salt
3 tablespoons butter or margarine, melted and cooled
Cherry pie filling
CHOCOLATE SAUCE (recipe follows)
Sweetened whipped cream (optional)

Method:

1. Combine eggs, water and cream in blender or food processor; blend 10 seconds. Add flour, cocoa, sugar, salt and butter; blend until smooth. Let stand at room temperature 30 minutes.
2. Spray 6-inch crepe pan lightly with vegetable cooking spray; heat over medium heat. For each crepe, pour 2 to 3 tablespoons batter in pan; lift and tilt pan to spread batter. Return to heat; cook until surface begins to dry. Loosen crepe around edges; turn and lightly cook other side. Stack crepes, placing wax paper between each. Keep covered. (Refrigerate for later use, if desired.)
3. Just before serving, place 2 tablespoons pie filling onto each crepe; roll up. Place crepes, seam-side down, on dessert plate. Drizzle with CHOCOLATE SAUCE; top with spoonful of sweetened whipped cream, if desired. About 18 crepes.

CHOCOLATE SAUCE:

3/4 cup sugar
1/3 cup Cocoa
1/2 cup plus 2 tablespoons (5 oz. can) evaporated milk
1/4 cup (1/2 stick) butter or margarine
1/8 teaspoon salt
1 teaspoon kirsch (cherry brandy, optional)

Method:

Stir together sugar and cocoa in small saucepan; gradually stir in evaporated milk. Add butter and salt. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; stir in kirsch, if desired. Serve warm. Cover; refrigerate leftover sauce. About 1-1/2 cups sauce.

" Black forest mousse " For Valentine's day Special

" Black forest mousse " For Valentine's day Special.
By Chef Prashant Adsule.

Scoop your spoon right to the bottom to get cream, chocolate and cherry in each mouthful.

Preparation Time: 10 minutes

Ingredients (serves 6):

500g pitted cherries, drained, syrup reserved
300ml thickened cream
2 tsp rum essence
350g bought chocolate mousse
50g-piece dark chocolate, shaved

Method:

1. Place the cherries on a plate lined with paper towel.
2. Use an electric beater to beat the cream in a bowl until soft peaks form. Add the rum essence. Beat to combine.
3. Layer the cream mixture, mousse, cherries and a little reserved syrup among serving glasses, finishing with cream mixture. Top with chocolate to serve.

Notes:

1. Cook's tip: To make chocolate shavings, run a vegie peeler along the chocolate.
2. With a twist: Replace the cherries with a 250g punnet strawberries, thinly sliced. Replace the rum essence with 2 tbs Malibu coconut liqueur.
3. Replace the cherries with frozen raspberries, thawed. Replace the rum essence with 2 tbs Frangelico liqueur.

” Strawberries filled with Cream ” For Valentine’s Day.

” Strawberries filled with Cream ” For Valentine’s Day.

By Chef Prashant Adsule.

Ingredients:

16-18 large strawberries 

1/3 cup mascarpone cheese

1/3 cup (80 ml) heavy whipping cream

2-3(24-36 grams) tablespoons granulated white sugar

1/2 teaspoon pure vanilla extract

Method:

• You want the strawberries to sit flat.  So if they are a little wobbly with the stems left on, cut the green stems off the strawberries so they  will stand upright when placed on your serving tray.  With a small sharp knife, cut an “X” in each strawberry, cutting almost to the bottom of each strawberry.  (The cut should be such that the strawberry will open up but not fall apart.) Gently, with your fingertips, spread each strawberry apart to make “petals”.  Set aside while you make the cream filling.

 • In a medium sized bowl, whip the mascarpone cheese and whipping cream until soft peaks form.  Add the sugar and vanilla and continue to whip until stiff peaks form. 

• Spoon the cream into a pastry bag fitted with a large open star tip (I used a Wilton 1M tip).  Pipe the cream into the strawberries.  If not serving immediately, cover, and place in the refrigerator until serving time. 

" 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.