" Masala Pav "

" Masala Pav "
By Chef Prashant Adsule.

A masaledar combination of onion, tomato, green pepper and spread of Pav or bread and then lightly roasted on skillet to let all flavors get incorporated in bread. Tastes just awesome.

Prep time: 5 mins
Cooking time: 10 mins
Serves: 2 people

Ingredients:
2 bun bread or bread slices
1 tbsp butter
2-3 curry leaves
1 tsp cumin seeds 
1 onion, finely chopped,
1 tsp grated garlic
1 capsicum, finely chopped 
1 tomato, finely chopped
1/2 tsp turmeric powder 
1 tsp red chilli powder
1 tsp pavbhaji masala
salt to taste
coriander, for garnishing

Method:
1. Heat butter in a pan on medium flame. When the butter melts, add neem leaves and cumin seeds and cook for 1 min.
2. Now add grated garlic, onions and saute the onions till they become little brown.
3. When the onions are cooked, add capsicum and cook till capsicum becomes little soft, then add tomatoes, salt, turmeric powder, red chilli powder and pavbhaji masala and cook till the tomatoes become soft and they start leaving water.
4. When the butter starts coming up, sprinkle coriander, mix it properly and switch off the gas.
5. At the time of serving, cut the bread into small pieces. Heat the gravy once again and put the bread pieces in the gravy. Mix them properly, garnish with some coriander and little butter and serve immediately.

Tips:
1. You can prepare this gravy in advance and when the guests come, just heat it once and add the bread pieces.
2. Don’t add the bread pieces from first because it will become too soft and will absorb all the gravy.
3. You can also roast the bread in little butter and then add it to the gravy. This also gives a very good taste.

" Blue Berry Smoothie "

" Blue Berry Smoothie "
 By Chef Prashant Adsule.


Ingredients:


2 cups fresh or slightly thawed frozen blueberries
1 (8 ounces) container low fat vanilla yogurt
1 (6 ounces) cups milk
1 (12 ounces) can pineapple juice
3 tablespoons honey
12 to 16 ice cubes


Method:


1. Place all ingredients, except the ice cubes, into container of electric blender and blend on high until smooth.
2. With blender running, add 2 to 3 ice cubes at a time through the center opening in the lid until all ice cubes have been added.
3. Blend until smooth, Serve immediately.

" Salmon Cakes "

"  Salmon Cakes "
 By Chef Prashant Adsule.


If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance.


Ingredients:


3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs (see Tip)
1/2 teaspoon freshly ground pepper
Creamy Dill Sauce (recipe follows)
1 lemon, cut into wedges


Method:


1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.


Tip: 


To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.

" Mascarpone Berry Towers "

" Mascarpone Berry Towers "
  By Chef Prashant Adsule.

Ingredients:
12 square wonton wrappers, (about quarter 400g pkg)
1 tbsp (15 mL) butter, melted
1/4 cup (60 mL) granulated sugar
2 cups (500 mL) frozen mixed berries, thawed and undrained
2 tbsp (30 mL) orange-flavoured liqueur or orange juice
1/2 cup (125 mL) whipping cream
1/4 cup (60 mL) icing sugar
1/2 tsp (2 mL) vanilla
1/2 cup (125 mL) mascarpone cheese or sour cream


Method:
1. Arrange wonton wrappers in single layer on baking sheet.
2.  Brush with half of the butter; sprinkle with 1 tbsp (15 mL) of the granulated sugar. Turn and repeat. 
3. Bake in centre of 350°F (180°C) oven, turning once, until crisp and golden, 8 minutes. Remove from pan; let cool on rack.
4. Meanwhile, in bowl, toss together berries, liqueur and remaining granulated sugar; let stand for 10 minutes. 
5. In bowl, whip together cream, icing sugar and vanilla; fold into mascarpone in 2 additions.
6. For each serving, place scant 1 tsp (5 mL) cream mixture on centre of plate to secure tower.
7. Place 1 wonton wrapper on cream mixture; top with about 1 tbsp (15 mL) cream mixture and heaping 1 tbsp (15 mL) berries. 
8. Repeat twice to make 3 layers.

" 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.