" Apple Rabri "

" Apple Rabri "
  By Chef Prashant Adsule.

Janmashtami festival is dedicated to Lord Sri Krishna to commemorate his birth ceremony.Janmashtami is observed with great fervor throughout the country. Apart from various rituals and customs, on the birthday of Lord Krishna, all his devotees prepare various kinds of sweets and dairy products to welcome him. One of the most commonly prepared dairy prod

ucts on this day is the Rabri.

 

Servings : 4
Time Taken : 30-45 mins

Ingredients: 

2 cups - milk 
3/4 cup - grated apple
1/4 cup - sugar 
1/2 tsp - cardamom powder 
Ghee roasted almonds 

Method:

1. Heat the milk in a heavy bottomed pan and boil on a low flame until it reduces to half quantity.
2. When the milk is reduced to half, add the sugar and cardamom powder and cook for a few minutes.
3. Now add the grated apple and cook for another 2 minutes.
4. Switch off the flame and let it cool completely.
5. Garnish with chopped almonds and refrigerate for some time.

6. Serve it chilled.

" Konkani Crab Curry ( Kurle Ambat )"

" Konkani Crab Curry ( Kurle Ambat )"
  By Chef Prashant Adsule.

Crabs are my all time favourite. Whenever I have a trip planned to Pune, I ask my Mom to keep the crab curry ready - that is my sole demand on each of my visit.  Here is my mom's recipe for Kurle Ambat.

Ingredients:

Medium size crabs - 6, if they r too big cut it into half
One half of full big coconut - grated
Green chillies - 6, slit
Red chilli powder - 2-3 tbsps
Tamarind - a small ball
Ginger - 2" piece, finely chopped
Turmeric powder - a pinch
For seasoning:
Oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - 5-6
or
Onion - 1 medium sized, chopped

Method:

1. Grind coconut with tamarind and red chilli powder in to smooth paste. Keep aside.
2. Wash the crabs 4 to 5 times. Remove the yellow stuffs from its shell while washing.
3. Cook crabs adding little water with chopped onions, chopped ginger, slit green chillies and salt.
4. Add the masala paste and simmer. Don't add too much water to avoid becoming too much watery.
5. Then season with mustard seeds and curry leaves or season it with chopped onion. 
6. Serve Hot.

" Baked Alaska "

‎

" Baked Alaska "
By Chef Prashant Adsule.

Basically Baked Alaska in simple terms is a clever combination of cake, ice cream, and meringue. A simple concept - a block of ice cream set on a layer of cake and then all covered with meringue.The meringue acts as an insulation, allowing to brown the meringue without letting the ice cream melt. The secret to a good baked Alaska is keeping everything frozen. Making Baked Alaska is really simple and takes absolutely no time to assemble.

Ingredients:

For the Base:
1 cake of any flavor
Filling:
1 tub vanilla icecream, softened
1 tub strawberry icecream, softened
1 tub Chocolate icecream, softened
Meringue:
4 egg whites
1/2 cup castor sugar
1/2 tsp lemon juice
pinch of salt


Method:

1. Layer the ice cream. Line the bottom of your bowl with clingfilm for easier removal.
2. Fill the base of the bowl with vanilla ice cream, then put in the chocolate and lastly finish with a layer of strawberry ice cream. Cover surface with a clingfilm and freeze for atleast 4 hours to 24 hours.
3. Place the cake onto a large oven proof plate. ( I sliced the cake horizontally in half). Unmold the ice cream dome on top of the brownie layer. Place back in the freezer.
4. In a mixing bowl, beat egg whites with lemon juice and a pinch of salt to soft peaks. Gradually add 1/2 cup sugar, beating until stiff and glossy; mound over ice cream. Freeze 1 hour. According to Chili Peppers, a meringue is ready when you turn your bowl upside-down and the mixture holds on.
5. Cover the ice cream dome with the meringue, covering it completely, using the back of spoon to make swirly peaks. Freeze for at least 3 hours.
6. Heat the oven to 250C. Bake for 3 to 5 minutes or until the peaks start to turn a golden brown color. Serve immediately.
7. For easier slicing, dip the knife in hot water before slicing.

" Narali Bhat / Sweet Coconut Rice "

" Narali Bhat / Sweet Coconut Rice "
  By Chef Prashant Adsule.


This delicacy is prepared during Rakhi Poornima in particular. Coconut Day festival or Narali Purnima takes place in Maharasthra & Kerala. It is celebrated mostly by the fishing community who offer their prayers for their safety to the sun-god Varuna. On the full moon day of Sravan is celebrated the Narli Purnima to appease the fury of the Sea-god Narli Purnima.


Serves 4 persons


Ingredients:


2 cups Basmati rice 
3 cups sugar 
1 cup milk
1 ½ cups scraped fresh coconut 
5 cloves/Lavang
5 cardamom/ Velachi
2 teaspoon raisins/Bedane 
1 teaspoon saffron/Keshar mix with 2 tbsp milk
2 teaspoons lemon juice
20 Kaju/cashew nuts (chopped into pieces)
4 cups warm water to cook rice
½ cup pure ghee


Method:


1) Wash rice and drain excess water. Keep aside for an hour.
2) Put 2 teaspoons ghee in a thick-bottom pan or rice cooker. Add cloves and cardamom and fry for a minute. Then add rice and fry for 2 minutes. Add a pinch of salt, lemon juice and water in it and steam it till the rice is cooked.
3) Spread the rice on a plate and keep aside to cool.
4) Put sugar, milk and coconut in a thick-bottom pan and stir it constantly with the gas on low flame. When the mixture becomes thick and dry such that it leaves the sides of the pan, remove from flame. Add to it the mixture of milk-saffron, cashew nuts and raisins and mix it well.
5) Fold in the cooled rice into the above mixture and mix it together gently. Put the pan on a low flame and cook it for 1 to 20 minutes (the rice will absorb most of the sugar syrup). Remove from flame, add remaining ghee and cover it.
6) Keep the rice covered for about an hour and then serve.

" Citrus Grilled Chicken Breasts "

" Citrus Grilled Chicken Breasts "
  By Chef Prashant Adsule.


Chicken breasts, marinated in lemon and black pepper, and grilled to perfection.


Ingredients:


6  skinless chicken breasts
4  lemons, halved
1/3  cup olive oil
1/4  cup chopped fresh oregano
1/2  teaspoon salt
1 1/2  teaspoons black pepper
2  garlic cloves, smashed


For Balsamic Dressing:


 Salt and pepper to taste
1  garlic clove, minced
3  tablespoons finely chopped oregano
1/2  cup+ 1 tablespoon canola oil
1/4  cup+ 2 tablespoons olive oil
3  tablespoons Dijon mustard
1/2  cup+ 1 tablespoon balsamic vinegar.


Method:


1. Place the chicken breasts in a large shallow pan. Squeeze the juice from the lemon halves into a separate bowl, then whisk in the oil, oregano, garlic, salt, and pepper.
2. Pour this marinade over the chicken. Place the lemon halves in between the chicken breasts, cover the pan tightly. Refrigerate 6 hours or overnight.
3. Grill the chicken, occasionally turning and brushing with any remaining marinade, until the juice runs clear or the inner temperature reaches 165 degrees F.
4. Remove from the grill and place on a plate of greens and garnish with lemon slices and sprigs of oregano.
5. For the Balsamic Dressing: whisk ingredients together in small bowl and drizzle over the greens and chicken. Serve immediately.

" 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.