" Hot and Sour Fish "

" Hot and Sour Fish "
By Chef Prashant Adsule.

Dipped in a mixture of flours, beer and egg whites, fish is deep fried and served with pineapple.

Ingredients:

150 gm flour 
50 gm corn flour 
1 egg white 
150 ml beer 
150 ml iced water 
2 tsp grated lemon rind 
750 gm fish fillets 
2-3 tbsp extra flour 
oil for deep frying 
1 tbsp peanut oil 
2 tsp chopped ginger 
2 tsp chopped garlic 
8 spring onions - cut into 1" lengths 
2 sticks celery - sliced
3 chopped pineapple
75 ml lemon juice
2 tbsp soya sauce
75 ml mild, sweet chilli sauce
2 tbsp tomato sauce
2 tbsp chopped coriander

Method:

1. Sift flour and corn flour into a bowl. 
2. Add egg white, beer, water and rind. Stir till smooth.
3. Toss fish in extra flour. Dip in batter. 
4. Deep-fry in hot oil until colored. Drain. 
5. Heat peanut oil in a large pan. 
6. Stir in garlic, ginger, spring onions, celery and pineapple. Stir-fry for 30 seconds. 
7. Add lemon juice and sauces. Season and heat through. Return fish to pan. Serve hot, garnished with coriander.

" Ginger-Soy-Lime Marinated Prawns "

" Ginger-Soy-Lime Marinated Prawns "
 By Chef Prashant Adsule.


Cook Time: 5 min
Level: Easy
Yield: 8 servings


Ingredients:


2 large shallots chopped
1 (2-inch) piece fresh ginger chopped
4 cloves garlic chopped
3/4 cup soy sauce
1/2 cup fresh lime juice
2 tablespoons sugar
1/4 cup chopped green onions
1/4 cup peanut or olive oil
1/4 teaspoon coarsely ground black pepper
2 pounds large shrimp, shells and tails on


Method:


1. Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. 
2. Add the green onion and oil and blend until combined. 
3. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
4. Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. 
5. Serve on Cocktail glass, if desired.

" Amritsari fish "

" Amritsari fish "
 By Chef Prashant Adsule.


Amritsari Fish, a delicacy originated from Amritsar, Punjab is also a popular street food sold in the streets corner of Amritsar. This is an easy fried fish dish cooked in minutes with the readily available ingredients from your kitchen. Serve this as an appetizer for your cocktail party or side dish for your main course. I prepared this dish last weekend for a  party and it was an instant HIT!!!! 


Ingredients:


500-600 Surmai[ King fish ] fish, cut into 3” x 2” portion
Oil, for frying
1 teaspoon, ground ginger
1 teaspoon, ground garlic
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
1/2 teaspoon salt (to taste)
3 tablespoon besan flour
1-2 Lemon
1 Tsp Chaat Masala


Method:


1. Wash and clean the fish removing any pin bones
2. Cut the fish in serving sizes, about 3” long and 2” wide pieces
3. Combine all ingredients under the batter/marinade and add the cut pieces of fish to the batter.
4. Allow the fish to rest in the batter/marinade for about 30 min
5. Heat oil for frying the fish.
6. Fry marinated fish until golden brown, about 5-6minutes.
7. Serve hot garnished with sliced onion rings, lemon wedges, and mint chutney.

‎" Special Kashmiri Darbar Chicken "

‎" Special Kashmiri Darbar Chicken "
By Chef Prashant Adsule.

Ingredients:

3-4 chicken drumsticks & Breast, without skin
2 tbsp Kashmir Red Chili powder
1 tbsp Turmeric Powder
3 tsp ginger-garlic paste
1 1/4 c thick Curd
2 tsp Garam masala powder
1-2 tbsp lemon juice [ Optional ]
1 tsp salt
1 tbsp oil + additional oil for grilling
3-4 lemons halved and chaat masala - for serving

Methods:

1. Prick the chicken at several places with a fork or with the tip of a knife make gashes in the chicken.
2. Rub the tandoori paste and the ginger garlic paste on the chicken and allow the chicken to marinate, covered in a bowl, in the fridge for 1 hr.
3. Stir the remaining ingredients into the yoghurt.
4. Add the yoghurt mixture to the chicken and mix well, till a uniform colored marinade is reached. Taste the marinade. It should be well salted and have a distinctive flavour of ginger-garlic. Push the marinade well into the gashes.
5. Let the chicken marinate, covered in the fridge preferably for 24hrs or at least for 5-6 hrs.
6. Saute for about 20-25 minutes or until cooked, brushing with oil several times.
7. During sauteing, turn the chicken pieces frequently.
8. Squeeze lemon juice and sprinkle chaat masala over the grilled chicken.
9. Serve hot.

" Corn Cannelloni "

" Corn Cannelloni "
 By Chef Prashant Adsule.


Ingredients :-


Oven Temp: 350F/180C
For filling mix together :
1 cup corn - cream style
salt - to taste
1 cup paneer - crumbled
1 tsp black pepper powder
2 tbsp chopped capsicum
1 cup tomato sauce
For dough
2 cups maida
2 eggs
oil
For cream sauce :
1 cup cream
1 tbsp cornflour
salt - to taste
pepper - to taste
1 cup grated cheese
oven proof dish - greased


Method :-
1. Make a stiff dough with the dough ingredients, adding water if necessary and keep aside for 15 minutes.
2. For cream sauce: Blend the ingredients well together and cook till a little thick.
3. Roll the dough as thin as possible (translucent). Cut into 3 inch squares.
4. Take a square, place some filling over it and fold over to make a roll.
5. Place this roll onto the greased dish.
6. Do this with the rest of the ingredients and arrange the rolls in a single layer.
7. Cover with cream sauce, then sprinkle tomato sauce and grated cheese.
8. Bake in a pre-heated oven for 20-30 minutes and serve.

" Fried Won-ton "

" Fried Won-ton  "
 By Chef Prashant Adsule.


Always a hit as party nibbles or picnic food, these are Chinese light bites, filled with chicken and crisp vegetables. You may make them with filo pastry or wonton wrappers, then bake or deep-fry. Enjoy with a fruity chutney.Wanton is another favorite at the take-out place either in soup or fried. Make these little fried wantons for your guest as it makes a great appetizers or snacks. You can get fresh wanton skins from the Asian Markets or the supermarkets. There are two type of skin sold so make sure you get the square one.


Ingredients:


3 tbsp vegetable oil
1 tbsp toasted sesame oil
2 skinless chicken breast fillets, about 300g in total, finely chopped
4 green onions, trimmed and thinly sliced
2 carrots, peeled and coarsely grated
1 large turai, coarsely grated
150g bean sprouts
220g can singhare (water chestnuts), drained and coarsely chopped
220g can bamboo shoots, drained and coarsely chopped
2 tbsp soya sauce
1 tbsp dry sherry
6 sheets filo pastry, about 270g in total


Method:


1. Heat 1 tbsp of the vegetable oil with the sesame oil in a large frying pan over a moderate heat. Add the chicken and fry, stirring constantly, for about 5 minutes until almost cooked through.
2. Add the green onions with the grated carrots and turai. Stir well to mix. Cover the pan, reduce the heat to low and cook, stirring occasionally, for 4 minutes.
3. Stir in the bean sprouts with the water chestnuts and bamboo shoots and cook, uncovered, for a further 5 minutes, stirring occasionally. Stir in the soya sauce and sherry and season to taste. Remove from the heat.
4. Now, stuff wonton wrapper or flio pastry, whichever one you're using. Using a sharp knife, cut the pastry/wrapper widthways into 3 strips, each measuring about 16 x 24cm. Lay these 18 strips in a stack. Lay the top strip lengthways on the work surface and place 1 heaped tbsp of the chicken filling along the end of the wrapper/strip closest to you, but not quite up to the edge. Fold the long edges of the pasty over the filling, then roll up. Lightly oil the end to seal. Place the roll seam-side down on a baking sheet and brush lightly all over with oil. Repeat with the remaining strips and filling.
5. If deep frying, heat oil in a karhai on high heat till it smokes. Fry each roll, 2 at a time, till a rich golden brown. If baking, preheat the oven to 190°C.
6. Bake the rolls for 12–15 minutes until golden and crisp. Transfer to a wire rack and allow the rolls to cool slightly before serving.

" Blackberry Lemon Frozen Yogurt "

" Blackberry Lemon Frozen Yogurt "

 By Chef Prashant Adsule.

A few weeks ago, during one of our many 100 degree days this summer, I picked up a quart of fresh blackberries at the farmers’ market thinking they would be perfect for turning into frozen yogurt. And they were! I added some lemon zest and Limoncello to give it some zing. The alcohol also helps to keep the frozen yogurt from freezing up too hard. Just try not to love the vibrant purple color of this frozen yogurt. It tastes as good as it looks.

If you have blackberries, this is a refreshing and fairly healthy way to cool off during these last few sweltering days of May !

I used Chobani 0%  yogurt because it’s what I had on hand. It worked fine, but I think 2% or even full fat Yogurt would yield a better texture and creamier frozen yogurt. Limoncello is an Italian lemon liquor that can be found at most liquor stores.

Ingredients:


3/4 cup sugar
zest of one lemon
handful of fresh mint leaves (optional)
2 cups yogurt
2 heaping cups (300g) fresh blackberries
2 teaspoons lemon juice
1 tablespoons Limoncello


Method:


1. Pulse sugar, lemon zest and mint leaves in food processor until sugar is damp and fragrant.
2. Add yogurt, blackberries, lemon juice and Limoncello. Process until uniform in bright purple color and texture.
3. Push mixture through a mesh sieve into a 4 cup container to remove seeds and leaves. 
4.Cover and chill overnight.

5. Churn in your ice cream maker according to instructions.

" Chicken cafreal (galinha cafreal) "

" Chicken cafreal (galinha cafreal) "
 By Chef Prashant Adsule.


This Goan-style spicy fried chicken was introduced by Portuguese colonists (the sauce in which it’s marinated tastes a lot like Portugese peri-peri). It features a peppery flavor thanks to the use of green cardamom, black peppercorn, ginger, roughly chopped green chillies and masala.


Serves: 6 | Prep: 15 mins | Cook: 25 mins | Extra time: 1 hour, marinating


Ingredients:


1 Chicken
6 Green Chilies
A bunch of Coriander leaves
15 Cloves of garlic
1 inch piece of ginger
1 tablespoon khus-khus
1 tablespoon Jeera
8 Cloves
6 Peppercorns
1 inch Cinnamon
2-4 Green Cardamom
1/2 teaspoon Tumeric powder
1 tablespoon Tamarind
1 Lime
Oil For shallow frying
Salt To taste


Method:


1. Wash the chicken and cut up into large chunks. Apply salt and set aside.
2. Grind together the chillies, coriander leaves, garlic, ginger, khus-khus, jeera, cloves, peppercorns, green cardamom, cinnamon, tumeric powder and tamarind into a fine paste.
3. Apply the ground paste to the chicken and let it marinate for atleast 1 hour. For best results let it marinate overnight.
4. In a Non-stick pan add enough oil for shallow frying. When oil is hot then add chicken and fry, turning all sides till golden brown. 
5. When chicken done, squeeze lime over the chicken and serve.

" Buffalo Chicken Wings "

" Buffalo Chicken Wings "
 By Chef Prashant Adsule.


Ingredients:

1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder


Method:


1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
2. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat.
3. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
4. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. 
5. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve Hot with Sauce.

" Shami kebab " ( Hindi: शामी कबाब)

" Shami kebab " ( Hindi: शामी कबाब)
 By Chef Prashant Adsule.


Is a popular Pakistani and Indian style of kebab, that is composed of small patty minced mutton or Beef, ground chickpeas and spices. Shami kebabs are an extremely popular snack in Pakistan. They are often garnished with lemon juice and/or sliced raw onions, and are usually eaten with chutney made from mint or coriander. They are also served along with Sheer Khurma on Muslim Eid Days.


Ingredients:


• 500 gm Meat mince 
• 75 gm Chana daal (large split yellow lentil) 
• 2 tbsp Garam masala 
• 3-4 Dry red chilies 
• 2 tbsp Garlic paste 
• 1 tbsp Ginger paste 
• 2 tsp Coriander powder 
• 1 tsp Cumin powder 
• Salt to taste 
• Vegetable oil, for cooking 
• Mint chutney, for serving


Method of Shami Kebab:


1. Boil all the ingredients together in water, until the lentils are completely mashed and the mince is cooked.
2. Cook till the water dries.
3. Grind the mix into a thick paste in your food processor.
4. Shape into patties.
5. Heat vegetable oil in a heavy-bottomed skillet and shallow fry the kababs, till golden on both sides.
6. Serve hot with mint chutney.

" Vada Pav "

" Vada Pav - The Great Indian Burger" 
 By Chef Prashant Adsule.

" Vada Pav - The Great Indian Burger" , must be one of the most loved street foods. Vada is a spicy potato mixture with a coating of gram flour, deep fried in oil. Pav is a special kind of soft bread, almost square or round in shape. I'm the great fans of this absolutely yummy dish from my School days in Pune. Somehow I was always hesitant to try vada pav as I was not too sure. I thought it had a very elaborate procedure. Finally yesterday I made it. I had invited few of our family friends for a small vada pav party. It became an instant hit. The chutneys for this were very easy to make. I made all the three chutneys even though the green chutney and the red garlic chutney are the most frequently used ones. Sweet chutney is not always a part of it. But I remember eating it in Pune. It suited very well for our party because many of us cannot take very hot food and the red and green chutneys are quite hot. , since when I searched in the internet, there were so many different recipes for all these chutneys.


Serves : 4-5 Portion
Preparation time : 40mins


Ingredients for Vada stuffing:


3 cups boiled, peeled and mashed potatoes (that is about 4 big potatoes)
1/2 tea spn cumin seeds
1/2 tea spn mustard seeds
4-5 curry leaves
1/2 tea spn ginger garlic paste
2 green chilies
3-4 strands coriander leaves
1/2 cup chopped onion
A pinch turmeric
Oil for frying
Salt to taste


Method:


1. Heat a little oil and add mustard, cumin seeds. 
2. When it starts popping, add curry leaves, green chilies, ginger garlic paste, onions and fry till onions turn translucent.
3. Add the potatoes, turmeric, salt and mix well. If there are any big pieces of potatoes, add a little water and close and cook for few minutes, then mash and mixed well.
4. Add chopped coriander leaves and mix. Let it cool a bit.


Ingredients for Vada coating:


1/2 cup gram flour (besan)
1 tbl spn rice flour (added for crispiness)
1/2 tea spn chili powder
Salt


Method:


1. Mix all the above ingredients with water to make a smooth paste.
2. As soon as water it added to the flours, it starts becoming lumps, so mix it with hand to remove lumps or use a egg whisk. 
3. Do not make it too thin, the coating does not hold on to the stuffing it is too thin.


Making Vadas:


1. Heat oil for deep frying.
2. Make a ping-pong ball sized round from the stuffing. 
3. Dip the ball into the coating batter and deep fry in hot oil. 
4. Take out on a paper towel.


Ingredients for Green chutney:


9-10 strands coriander leaves
Few mint leaves (optional, I didn’t use it)
3 green chilies
1″ piece ginger (optional)
Salt


Method:


1. Grind all to a smooth paste. 
2. Do not make too watery.


Ingredients for Red chutney:


1 cup dried coconut (or dessicated coconut)
2 tbl spns chili powder
1 tea spn chopped garlic
1/4 tea spn tamarind extract or 1-2 pieces of tamarind (optional, added for tanginess)
Salt


Method:


1. Dry roast coconut and tamarind till it turns slightly brownish. 
2. Grind together with all other ingredients. 
3. This is dry powder, so do not add water.
4. It can be stored in air tight containers for about a month.


Making Vada Pav:


1. Take a Pav , Cut open the rolls horizontally, taking care one end is still connected.
2. Apply chutneys to pav as desired.
3. Slightly press the vada to flatten it.
4. Keep it on one half of the pav and cover with other half. Slightly press down.
5. Serve hot with Green Chili.