" Kawa karanji "

" Kawa karanji "
By Chef Prashant Adsule.

Ingredients

Serves: 3

1 cup maida or all purpose flour
Water as needed
Salt a pinch
1/2 tablespoon hot vegetable oil
2 tablespoons chopped almonds
2 tablespoons chopped cashews
1/2 teaspoon elaychi or cardamom powder
1/2 teaspoon khuskhus (poppy seeds)
1/2 cup powdered sugar
1/2 cup khoya

Method
1. Mix maida with a bit of water to make dough. Add salt and hot vegetable oil and kneed into dough with the maida. Set aside the kneaded dough.
2. In a bowl, mix almonds, cashews, elaychi powder, khus khus and sugar powder.
Heat a tawa. Roast khoya for 5 minutes.
3. Add khoya to above mixture of almonds and cashews. Mix the khoya well with the ingredients. The stuffing is ready, and set is aside.
4. Make small dough balls out of the dough. Roll out each ball into medium sized tortillas or puris. The puris should be as big as the diameter of a soup bowl.
5. Now add the stuffing on one half of the round puri. Cover the stuffing with the other unfilled half of the puri and make a shell shaped semi circular karanji. Dap and close the semi-circular end. Repeat to make more karanjis.
6. Heat a kadhai or deep frying pan with vegetable oil. Deep fry the karanjis until golden brown.

" Chivada "

" Chivada "
By Chef Prashant Adsule.

साहित्य-

भाजके पोहे पाव किलो,
पाव किलो दाणे,
100 ग्रॅम खोबरे पातळ काप करून,
100 ग्रॅम डाळ,
10 ते 12 मिरच्या,
पाव किलो तेल,
मीठ,
लाल तिखट,
धन्या-जिर्‍याची पूड,
1 चहाचा चमचा पिठीसाखर,
मूठभर कडूलिंबाची पाने,
फोडणीचे साहित्य.

कृती-
1] भाजके पोहे स्वच्छ निवडून घ्या.
2] मोठ्या पातेल्यात पाव किलो तेलाची फोडणी तयार करून घ्या.
3] त्यात कडूलिंबाची पाने, मिरच्या घालून थोडे परता.
4] हळद, तिखट, धनेपूड व दाणे घाला.
5] दाणे खमंग परतले कि खोबर्‍याचे काप व डाळं घालून परता.
6] नंतर भाजके पोहे घाला.
7] नंतर मीठ व साखर घालून मंद आचेवर चिवडा चांगला परता.
8] गार झाल्यावर डब्यात भरून ठेवा.

" चकली "

" चकली "
By Chef Prashant Adsule.

साहित्य:
१ कप चकलीची भाजणी
१ कप पाणी
१ टिस्पून हिंग
२ टिस्पून पांढरे तिळ
१/२ चमचा ओवा
१ टेस्पून लाल तिखट
१ टिस्पून तेल
चवीपुरते मिठ

कृती:
१) १ कप पाणी पातेल्यात उकळत ठेवावे. त्यात हिंग, लाल तिखट, तेल, ओवा, पांढरे तिळ आणि मीठ घालून ढवळावे.
२) पाणी उकळले कि गॅस बंद करावा, चकलीची भाजणी घालावी आणि ढवळावे. ७-८ मिनीटे झाकून ठेवावे.
३) कोमट पाण्याचा हात लावून पिठ मळावे.
४) चकलीच्या सो‍र्‍याला आतून तेलाचा हात लावावा म्हणजे पिठ चिकटणार नाही. सोर्‍यामध्ये चकलीच्या पिठाचा गोळा भरून चकल्या पाडाव्यात. मध्यम आचेवर चकल्या तळून घ्याव्यात.

" Wrap Up Lunch "

‎" Wrap Up Lunch "
By Chef Prashant Adsule.

Wraps are a great way to combine a multitude of ingredients and flavours. This week I've combined Mexican tortillas with Asian chicken for a delicious wrap that would work for a casual weeknight meal or lunch. You can use your basic flour tortilla for this recipe or venture into the healthier multilingual versions.

Ingredients:

1 medium carrot, grated
1 tablespoon cumin
1 medium zucchini
1 medium sweet red pepper
2 cooked sliced boneless skinless chicken breast halves (optional)
2 tablespoons pine nuts, toasted
4 ounces cream cheese spread
4 whole wheat tortillas (8 or 9 inch)
8 large romaine lettuce leaves

Method:

1. First, combine cream cheese, grated carrot and cumin, in a bowl, stir until well combined.
2. Then, spread 1/4 of the cheese mixture on each of the 4 wraps.
3. Next, leaving 2 inches bare at the bottom of the wrap.
4. Then, press 2 lettuce leaves on top of cheese mixture on each wrap.
3. Divide the chicken slices among the 4 wraps, lay down the middle of the wrap, on top of the lettuce leaves, if using.
4. Cut the ends off the zucchini, do not peel, cut in half, cut each half into sticks, divide the sticks among the 4 wraps and place on top of the chicken slices, down the middle of the wrap, to one side.
5. Cut in half and seed the sweet red pepper, slice the halves into sticks, divide between the 4 wraps and place beside the zucchini, in the middle of the wrap.
6. Place the pine nuts on a cutting board. With a chef’s knife, press the flat side of the knife on the pine nuts until most of the nuts are cracked.
7. Sprinkle 1/4 of the cracked nuts over each wrap.
8. To wrap: Fold the bottom of the wrap up over the contents, holding it there while you fold the side over, then the other side overlapping the first side.
9. Take a paper towel or napkin and wrap it around the bottom half of the wrap to hold it together.
10. There will be an open “V” at the top of the front side. Enjoy the crunch!

" Espresso Soy Milk Shake "

" Espresso Soy Milk Shake "
  By Chef Prashant Adsule.

     I'm a fan of soy milk and ice cream. This satisfying shake is a speedy dessert. It's also a way to enjoy the health benefits of caffeine, which may help lower your risk of diabetes and Parkinson's disease and this shake is vegan-friendly.  

Ingredients:

2 tablespoons fat-free chocolate syrup
2 1/8 teaspoons instant espresso granules or instant coffee granules, divided
1 1/2 cups vanilla soy ice cream (such as Soy Dreams) 
1/2 cup low-fat plain soy milk.

Method:

1. Combine syrup and 1/8 teaspoon espresso granules in a small bowl, stirring well. 

2. Using a spoon, drizzle half of syrup mixture around the inside rim of 2 small narrow glasses. 

3. Combine remaining 2 teaspoons espresso granules, ice cream, and milk in a blender; process until smooth. 

4. Pour 1 cup ice cream mixture into each glass. Serve immediately.

" Coconut Shrimp "

" Coconut Shrimp "
  By Chef Prashant Adsule.

Ingredients: [ makes 6 servings ]

 1 egg
 1/2 cup all-purpose flour
 2/3 cup beer
 1 1/2 teaspoons baking powder
 1/4 cup all-purpose flour
 2 cups flaked coconut
 24 shrimp
 3 cups oil for frying

Method:

1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. 
2. Place 1/4 cup flour and coconut in two separate bowls.
3. Hold shrimp by tail, and dredge in flour, shaking off excess flour. 
4. Dip in egg/beer batter; allow excess to drip off. 
5. Roll shrimp in coconut, and place on a baking sheet lined with wax paper.  Refrigerate for 30 minutes. 
6. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
7. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. 
8. Using tongs, remove shrimp to paper towels to drain. 
9. Serve warm with your favorite dipping sauce.

" Tuna Salad Sandwich "

" Tuna Salad Sandwich "
By Chef Prashant Adsule.

I started making tuna fish salad sandwiches this way years ago, and as far as I'm concerned theirs is the best and only way to make a tuna-fish sandwich.

First it helps to start with high quality canned tuna. If you have leftover cooked tuna steaks, then by all means use them instead of the canned tuna. Tuna packed in olive oil may be more flavorful than tuna packed in water, but check on the quality. It may be better to use tuna packed in water, drain it, and then add a bit of your own high quality extra virgin olive oil. This requires a bit of experimentation with brands.

Ingredients:

1 (6 ounce) can of tuna fish (if packed in water, drain it, and add a teaspoon of good quality olive oil)
1/3 cup of cottage cheese
2 Tablespoons of mayonnaise
1/4 purple onion, chopped finely
1 celery stalk, chopped finely
1 Tablespoon of capers
Juice of half of a lemon
Pinch or two of dill
2 Tbsp minced fresh parsley
1 teaspoon of Dijon mustard
(optional - lettuce and sliced tomatoes)
Slices of French bread, lightly toasted

Method:

Mix all of the ingredients. Serve on toast, either open faced, or in a regular sandwich with lettuce and tomatoes. For a low crab option, serve on sliced lettuce.

" Italian Style Grilled Chicken Pasta "

" Italian Style Grilled Chicken Pasta "
By Chef Prashant Adsule.

Prep Time: 5-10 minutes
Cooking Time: 15-20 minutes
Servings: 4

Ingredients:

1 lb Chicken Breast Strips, thawed
1 lb Fettuccine Pasta, cooked
1 bunch of Asparagus, cut 1½" long
4 oz Sun-Dried Tomatoes, re-hydrated and sliced ¼" thick
2 oz Capers, drained
¼ cup Olive Oil
½ cup Pesto
5 oz Parmesan Cheese

Method:

1. Heat the olive oil in a large skillet over medium high heat. 
2. Add the asparagus and sauté for 3 to 4 minutes, or until tender. 
3. Add the Chicken Breast Strips, sun-dried tomatoes and capers. 
4. Cook an additional 2 minutes and stir in the pesto.
5. Add the cooked pasta and toss. In order to reheat the pasta, cook an additional 2 minutes. 
6. Transfer to serving plates, top with Parmesan cheese. Serve Hot.

‎" Mango Keshar Modak "

‎" Mango Keshar Modak "
By Chef Prashant Adsule.

Ingredients: 

¼ Kg Khawa/ Mawa,
½ cup Mango Pulp,
1 cup Sugar,
10gm Keshar / Saffron
1 cup milk powder and pinch of edible orange color.

Method:

1. Crumble Khava/mawa into fine granules.
2. Saute khava/Mawa for 5 minutes in a thick bottom kadai, on low heat.
3. Add mango pulp, orange color and sugar. Stir and cook continuously till it thickens.
4. Remove it from heat and add milk powder to it.
5. Spread in a plate and knead the mixture till it is thick and firm.5) Divide the mixture into equal balls.
6. Put the ball in the modak mould and shape them in to modak.

" Khawa / Mawa Modak "

" Khawa / Mawa Modak "
By Chef Prashant Adsule.

Preparation time: 5 minutes
Cooking time: 2 minutes
serves: 3 to 4 people

Ingredients:

1 1/2 cup Mawa / Khawa / Khoya
3/4 cup Sugar
drop of Yellow Food Color

Method:

1. Take mawa and grate that with grater. Now add grated mawa to the pan, start the heat on medium high heat.
2. Just heat up the mawa for about two minutes.After mawa starts to loose out ghee from it, turn the heat off.
3. Add powdered sugar in to mawa, add yellow food color and mix well.
4. Transfer mixture in to dish and refrigerate for an hour.
5. Now take the modak mould and stuff it with mawa mixture. Modak is ready!

Tips:

1. If you don't have Modak Moulds then just roll the mawa mixture in to small balls just like Pedha.
2. If you like add a bit of Cardamom powder for flavoring.
3. It stays good for up to week.

" Chocolate modak "

" Chocolate modak "
  By Chef Prashant Adsule.

makes approximately 25 modaks

Ingredients:

1 cup khoya/mava
3/4 cup icing sugar
1/2 cup milk powder
2 tbsp cocoa powder

Method:

1. Saute the mava, cocoa powder & milk powder over low heat until mixed properly
2. Take off the heat, Stir in the icing sugar & leave to cool down to room temperature.
3. Place the mixture into metal modak moulds and press the 2 parts of the mould together. (NOTE: You can shape them with your fingers if you don’t have this mould)
4. Place each modak on its base and leave to set at room temperature.