" Masala Coke "

" Masala Coke "
 By Chef Prashant Adsule.


     Coke is mixed with a few Indian masalas and is converted into a heavenly, refreshing drink which is a beautiful blend of videsi and desi flavours!!!
     "When the Coke is poured into the glass, which has a couple of teaspoons of the masala waiting to attack the liquid from the bottom up, the American drink froths up in astonished anger. The waiter stands at your booth, waiting until the froth dies down, then puts in a little more of the Coke, then waits a moment more, then pours in the rest. And, lo! it has become a Hindu Coke. The alien invader has come into the country. It has been accepted into the pantheon of local drinks but has a little spice added to it, a little more zing. The cocaine is back in the Coke."
        I remember the times when my friends and I had just , Were out on the busy roads of  Pune all day,  We would stop by the juice centers atleast twice a day for this Videshi drink with a Deshi touch :) !! Masala coke was just right for those hot summer days.
        Now that the days are getting hotter, I got reminded of this drink and I tried it out over the weekend. It tasted as good as ever!!!! Hope you all like it too....


Ingredients:


500 ml Coca Cola
3/4 tsp Jeera / Cumin powder
1/4 tsp Ajwain/Oma powder (optional)
3-4 leafs of mint leaves
1/2 tsp Black pepper powder
1 tsp Lemon juice
Salt as per taste


Method:


1.Mix all ingredients together ( except the soda) in a tall glass.
2.To this, add the Coke little by little; The Coke froths up.
3.Stir continuously with a spoon and add more Coke after it stops frothing.
4.Repeat until the glass is full. Serve immediately and Relish...!!!

" Spicy Pepper Chicken "

" Spicy Pepper Chicken "
By Chef Prashant Adsule.

This Pepper Chicken Recipe is just delicious. It is a simple recipe and doesn’t take much time to prepare. If you are in the mood for Asian food give this recipe a try. You and your family will love it. This recipe makes about 3 servings. It can easily be doubled.

Ingredients:
Chicken 500 gms
Turmeric Powder 3 tsps
White Vinegar 4 tbsps
Ginger 50 gms
Garlic 8 cloves
Saunf 1 tsp
Onion 1 medium
Green Bell-Pepper 2 nos
Soy Sauce 3 tbsps
Red Chilli Powder 1/2 tsp
Curry Leaves 2 Strands
Pepper powder 3 tbsps
Salt

Method:
1.Wash chicken pieces with White Vinegar and 1 tsp turmeric powder.
2.Heat oil in the pan, add in order saunf, ginger, garlic, curry leaves, onion. Saute them until mild brown.
3.Add 2 tsps turmeric powder, chilli powder and saute for 30 seconds.
4.Add chicken, soy sauce, remaining vinegar, salt and mix them well.
5.Cook the chicken in low heat until it is done. After this add pepper powder, mix well and leave it for 5 more minutes.
6.Serve the Hot Pepper chicken. 

" Jalebi with Rabri "

" Jalebi with Rabri "
By Chef Prashant Adsule.

Ingredients:

All purpose flour ............................... 1 cup
Yogurt ........................................... 3/4 cup
Water ........................................... 1/2 cup
Melted ghee .................................... 11/2 tsp
Corn flour ....................................... 2 tbsp
Baking soda ..................................... 1/2 tsp

For syrup -
Sugar ............................................. 2 cup
Water ............................................ 2 cup
Saffron ........................................... 4 - 5 strands
Green cardamom powder ..................... 1/8 tsp
Rose essence ....................................... few drops (optional)
Lemon juice ..................................... 1/2 tsp
Oil ................................................. for deep frying +2 tbsp ghee

For rabri -
Ricotta ........................................... 1 1/4 cup
Milk ............................................... 3/4 cup
Mix of raisin, cashews and pistachios ...... 2 - 3 tbsp (chopped)
Green cardamom powder ..................... 1/8 tsp
Saffron ........................................... 4 - 5 strands
Condensed milk ................................. 1/2 cup

Method:

1. To make the rabri, mix all ingredients except nuts in a large microwave safe bowl and cook uncovered on high for 7 - 9 minutes stirring every two minutes. Add in the nuts and refrigerate to chill.
2. In a mixing bowl, add all-purpose flour, corn flour, baking soda. Mix thoroughly. Add ghee, yogurt and water and mix well until there are no lumps. Leave it overnight to ferment at a warm place (at a place where you would keep your yogurt to set). I use my oven for this (do not switch on the oven). If not fermented keep for few more hours. Mix it again, add a little water if required and make it into a pouring consistency. Mix with your hands or a spoon in circular motion for few minutes.
3. For syrup- In a heavy bottom pan, add water and sugar. Cook for 15 - 17 minutes on medium heat. Reduce flame to a very low simmer and add cardamom powder, lemon juice and saffron. Mix. Leave the syrup on this low heat while you make the jalebis.
4.Heat ghee and oil in a flat kadai or frying pan. Pour batter into a ziploc bag. Make a small hole at the bottom of the bag. Then squeeze the ziploc to pour the batter into medium hot ghee giving it a jalebi shape. Deep fry till golden and crisp on both sides.
5. Take out of oil and drop into the syrup. Allow jalebi to remain in the syrup for just a minute (flipping to coat both sides), shake off excess sugar syrup and place onto a plate.
6. For serving, place a hot jalebi on a plate, pour a couple of tbsp of chilled rabri over it. ENJOY!

Notes:

1. The temperature of the oil is extremely critical to get the texture right. The oil must be at medium to medium low heat. If too hot, the jalebi will fall apart and if not hot enough, the jalebis will be flat and mushy.

2. Getting the perfect spiral jalebi shape is a little tricky. So if you cannot get it right, don't worry about it too much as long as you get the above point right :)

3. Jalebi and rabri are basically two separate dishes and can be had independent of each other. 

" Putta Tikka "

" Putta Tikka "
By Chef Prashant Adsule.

Peshawari style mutton liver marinated in spices, wrapped in mutton fat and cooked on charcoal grill.

INGREDIENTS:

600g lamb liver
1 cup yogurt
1 tbsp red chilli powder
1 tbsp turmeric powder
1 tbsp white pepper powder
Salt to taste
1 tbsp red chilli flakes
1 tbsp coriander seeds
1 tbsp cumin seeds (jeera)
1 tbsp carom seeds (ajwain)
1 tbsp green chilli, chopped
2 tbsp ginger paste
2 tbsp garlic paste
3 lemons
10g yellow colour
300g jalli wali fat

For Plating:

3 cucumbers
1 bunch lettuce

Suggested Accompaniments:

100g plum chutney
1/2 cup tamarind paste


METHOD:

1. Dice the mutton liver and wash.
2. Make the marination with yogurt, red chilli powder, turmeric powder, white pepper powder, salt, red chillies, coriander seeds, cumin seeds, carom seeds, green chillies, ginger paste, garlic paste, lemon juice and little colour.
3. Marinate the liver and keep in the chiller for about 20 minutes.
4. Skewer the meat and cook on charcoal grill.
5. When it is half done, wrap the fat on the skewered meat and again cook on charcoal grill.
6. Plate tikkas garnished with cucumber and lettuce, with accompaniments plum chutney and tamarind paste. 

" Berry Mojito "

" Berry Mojito " 
By Chef Prashant Adsule.

Bacardi Razz and blue Curaçao spruce up a standard mojito for a fresh and bright summer cocktail. Blueberries and raspberries with mint add the perfect finishing touch.

Ingredients:

5 fresh mint leaves
1 teaspoon(s) granulated sugar
4 wedge(s) lime, juiced
2 ounce(s) Bacardi Razz
1/4 ounce(s) Chambord
1/4 ounce(s) blue Curaçao
1 splash(es) club soda
Mint, for garnish
Raspberries and blueberries, for garnish

Method:

1. In a tall glass, crush mint with a fork.
2. Add sugar and lime juice; stir.
3. Add Bacardi, Chambord, and blue Curaçao; mix.
4. Top with club soda. Garnish. 

" PURAN POLI "

" PURAN POLI "
By Chef Prashant Adsule.

Marathi sweet ''Puran poli'' is one of our families favourite sweet. This is perfect for Holi . Believe me friends it has got lots of work but tastes heavenlly when its done with patience. My way of making puran poli is entirly different from others.

Ingredients:
• 1/2 kg Aatta (All purpose flour)
• 1/2 kg Lentil (Gram dal)
• 1 tsp Cardamom powder
• 1 tsp Ghee
• 1/2 kg Jaggery
• 100 ml Oil
• Salt to taste

Method:

•Wash and boil the lentil with water and 1/2 tsp salt till it becomes soft.
•Cool slightly and strain the dal using a strainer.
•Add cardamom powder and jaggery and grind to make fine paste.
•If the paste is sticky, keep it on fire to dry up completely. This is puran.
•Knead 1/2 kg maida with water and 1/2 tsp salt. Do not make it hard.
•Add oil and knead the maida again till oil gets absorbed.
•Prepare equal number of balls from maida and puran.
•Roll out maida balls to make small pooris.
•Stuff these pooris with puran ball.
•Roll them again into balls.
•Roll out to make chapatis. It is called poli.
•Heat a griddle and roast each poli.
•Apply ghee on both sides when done.
•Serve with hot cup of tea. 

" Avocado Relish "

" Avocado Relish " 
By Chef Prashant Adsule.

Time Taken : 15-30 mins

Ingredients:

1 - large ripe avocado
2 - green chillies
1/2" piece - ginger, peeled
8 to 10 - fresh mint leaves
1/2 tsp - sugar
1 - lemon juice extracted
salt to taste

Method:

1. Peel, deseed, chop and mash avocado with a fork.
2. Run chillies, ginger, salt in a small mixie till crushed.
3. Add remaining ingredients, run to a smooth creamy pulp.
4. Empty into a glass or ceramic bowl, chill till required.
5. Serve with crisp nachos, fritters or even chunks of fresh raw cucumbers, etc.

" 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.