"Paprika Flavored Lemongrass Tiger Prawns"

"Paprika Flavored Lemongrass Tiger Prawns"

Ingredients:

6 nos. Prawns
25 ml Olive oil
5-10 gm Red chili flakes
20 gm Peeled Garlic [minced]
Salt and Pepper
5 gm Lemongrass powder
50 ml Fresh cream
Parsley
1 nos. Lemon juice
50 ml White wine
50 gm Butter

Method:

1. In bowl marinate the prawns with olive oil , chili flakes, minced garlic, salt and pepper, keep it inside the freeze for 30-45 minute.
2. Heat the saute pan, add the butter, minced garlic, chili flakes, add pinch of lemongrass powder, stir well.
3. Add the marinated prawns, pinch of salt, dash of lemon juice, white wine, stir it, reduce the wine.
4. Once the white wine reduced, add the fresh cream and cook for few second.adjust the consistency.
5. Garnished with parsley buds and Serve hot.

"Masala Spiced Lamb Chops"

"Masala Spiced Lamb Chops"
By Chef Prashant-Adsule

During the reign of Sher Shah Suri the laborers, who were constructing Rohtas fort, Used to cooked lamb chop with spices in unique way. When Sher Shah Suri passed by the tents of the workers at night. It was dinner time when delicious aroma enticed him to tent where he came to know about chop masala. When he tasted the dish, he found it very delicious. He appreciated it very much. Masala Spiced Lamb chops is delicious and made with Mutton chops cooked with yogurt and a grounded spicy masala.

Ingredients:

4 Nos. Lamb chops
3 tbsp Hung Curd
2 tsp ground Turmeric
2 tsp ground cumin
½ tsp Ginger Powder
1 Lemon juice
salt
Pepper
Mint [for garnish]

Method:

1. For the Marination, in a Medium bowl, combine the ground cumin, turmeric, ginger powder, hung curd, lemon juice, pepper and salt. Rub the mixture into the lamb chops and leave to marinate for at least half an hour.
2. Preheat the oven to 180 C.
3. Sear the marinated lamb in a frying pan for a few minutes.
4. Then place in the oven 180 C for 5-10 minutes or until thoroughly cooked through.
5. Serve the lamb chops with the coriander and mint as a garnish.

"Mutton Rogan Josh"

"Mutton Rogan Josh"
By Chef Prashant-Adsule.

The signature Kashmiri non-vegetarian recipe is really palate pleasing especially with the blend of exotic spices like kashmiri chili, Green & Black cardamom and cinnamon and braised slowly with mutton to bring out the subtle flavor in the whole dish.

Mutton is slowly cooked along with the spice. The dish is famous in the whole northern region of India for its royal flavor.

Ingredients :

1/2 kg - Mutton shanks
1/2 tbsp- Hing
1-2 tbsp- Kashmiri Red Chill Powder
1/2 tbsp- Ginger powder
1/2 tbsp- Fennel seed powder
1/2 tsp- Cumin seeds
4-5 Black Cardamon
4- Green Cardamon
2- Mace
2 sticks - Cinnamon
1-2 Mint sprigs for garnish
1 cup - Ghee
few - Saffron
salt

Method:

1. Take a blender, add green cardamon, cumin seeds, mace, & cinnamon sticks , make a fine powder, keep it aside.
2. Take a bowl add Hing powder, Kashmiri Red Chill Powder, Fennel seed powder, Ginger powder & water , make a fine paste.
3. Heat the pot, add ghee , add black cardamon, stir it, then add the mutton pieces and cook the meat till slightly become brown. slowly cook.
4. Once the meat is become brown then add the paste of [Hing powder, Kashmiri Red Chill Powder, Fennel seed powder, Ginger powder & water] & saffron the stir well.
5. Now add salt & water till cover the meat, then cover the pot with lid & cook the meat at least 30 min.
6. Once the water is evaporated, add the powdered masala [green cardamon, cumin seeds, mace, & cinnamon stick] & give a stir, cover with lid & cook for another 30 min. till the time meat is become nice & tender. check the consistency.
7. Now remove the lid & you will see the reogan on top of meat, switch of the flame, garnish with sprigs of mint leaves & enjoy with naan or basmati rice.

" Bombay Bhel with Avocado "

" Bombay Bhel with Avocado "
By Chef Prashant-Adsule

Bombay Bhel is part of the ‘Chat’ family, It is basically puffed rice (Bhel) that is tossed together with onions, tomatoes, boiled potatoes, spices and tangy chutneys arrange on avocado guacamole, Quite healthy, really and yet so, so delicious !

Ingredients: [ Bhel ]

2 cups Puffed Rice (Bhel) *
1/2 cup Thin Sev *
1 teaspoon Spicy Green Chutney
2 tablespoons Sweet Date and Tamarind Chutney
1 medium Red Onion, finely chopped
1 large Tomato, finely chopped
1 teaspoon Chat Masala
2 teaspoons Lime Juice
1 Large Potato, boiled and chopped into cubes
10 Puri or Papdi, roughly crushed *
A few sprigs of Cilantro, finely chopped

Ingredients: [ Avocado Guacamole ]

1 ripe, fresh avocado, peeled, pitted
1 tsp. lemon juice
1/8 tsp. garlic powder
1/8 tsp. salt

Method:

1. In a large bowl, toss together the puffed rice with the chopped onions, tomatoes and potatoes.
2. Add the Green Chutney & Tamarind chutney and the chat masala and mix.
3. Finally, add the papdi and the lime juice and toss together lightly.
4. In a large bowl, mash avocados with lemon juice. Add in garlic powder and salt, mixing until combined.
5. Plate up with Guacamole at the base and top with the Bhel & garnish with sev and cilantro. Serve immediately.

"Cheddar Chicken Tikka flavoured wid Truffle Oil"

"Cheddar Chicken Tikka flavoured wid Truffle Oil"
By Chef Prashant-Adsule

Murgh means chicken, Dahi means curd[Yogurt] and tikka refers to marinated chunks of meat that are roasted, barbecued or cooked in a tandoori oven. The small amount of dahi and cheddar cheese in the chicken tikka not only gives the meat a lovely silkiness but it also echoes the flavors. And although the spiced chicken is definitely a contrast to the velvety and cheese, it actually feels balanced and tastes delicious.

Ingredients:

4 chicken breast fillets (diced into 6 pieces each)1/2 tsp salt
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1 tbsp coriander (chopped)
1/2 lemon
50 grams Cheddar cheese
60 grams Yogurt
1/4 tsp cracked black pepper
2 cm ginger (finely chopped)
2 green chilies (finely chopped)
1/2 tsp mace (and cardamom, ground together)
2 tbsp cream
1/2 lemon (to serve)
mixed salad greens (to garnish)
28 grams coriander (pack)
2 cloves garlic
1 green chilies
2 tbsp Truffle oil
salt (to taste)
lemon (to taste)

Method:

1. Combine the ingredients for the marinade in a non-reactive bowl and mix well.
2. Add the chunks of chicken, ensuring that each piece is thoroughly coated in the marinade.
3. Cover and refrigerate for 30 minutes or up to 2 hours.
4. Preheat the oven to 450 degrees. Place the chicken in a single layer on a well-oiled baking sheet. Brush with some truffle oil.
5. Cook for approximately 12 minutes or until chicken is cooked through. Be sure to turn halfway through cooking. Serve hot with salad greens.

"Gluten-Free Banana Sesame Seed Sushi"

"Gluten-Free Banana Sesame Seed Sushi"
By Chef Prashant Adsule.

Ingredients:-

Banana - 1 Nos.
Peanut Butter - 1-2 TB Spoon
Sesame seeds - 1-2 TB Spoon

Method:-

1. Peel the fresh Banana.
2. Apply or Spread the Peanut butter on top of banana.
3. Then Sprinkle the sesame seed on top of banana.
4. Keep it in freeze for 5-10 minutes.
5. Take out from freeze, slice banana into bite size pieces. 

" Tapioca Pancake [ Sabudana Thalipeeth ] "

" Tapioca Pancake [ Sabudana Thalipeeth ] "

" Tapioca Pancake [ Sabudana Thalipeeth ] "

By Chef Prashant Adsule.

A very very popular Maharastrian dish which is pancake like and made from Tapioca [Sabudana]. This is a perfect recipe for religious Fasting days or Navratri etc. Sabudana is also known as Sago or Tapioca Pearls. It is usually consumed on fasting days. I do make many different dishes like Sabudana Vada, Sabudana khichadi. Sabudana kheer, sabudana tikkis etc.

Ingredients:-

Tapioca [Sabudana] – ½ cup
Potato – ⅔ cups, tightly packed, boiled and mashed
Roasted Peanuts – ¼ cups roughly crushed
Green chilies – 2, chopped finely
Coriander leaves – 2 tablespoons, finely chopped
Cumin seeds – 1 ½ teaspoon
Lemon juice – 1 ½ teaspoon
Sugar – ½ teaspoon
Rock salt [Sendha namak] – to taste
Peanut Oil – to pan fry for Pancake [thalipeeth]

Method:-

1. Wash tapioca under running cold water till water runs clear. Soak the tapioca in enough water for 2-3 hours or overnight according to your tapioca type. Always use shallow bowl to soak tapioca. Never use deep bowl. Add enough water up to just 1 ½ inches above the tapioca.
2. After it get soaked, tapioca will swells up almost all the water and they will becomes almost triple in size. If you have added more water while soaking, tapioca will become sticky.
3. Drain any excess water from it using strainer. Let it drain at least 10-15 minutes. This is very important step to avoid stickiness of tapioca.
4.Let’s check tapioca is soaked properly or not. When you press one soaked pearl between your finger and thumb, it should mash very easily without any effort.
5. Mix all the ingredients ( Potato,Coriander,Chili,Peanuts,Cumin,Lemon juice, Sugar & Rock salt except oil) in a bowl with tapioca.
6. Mix them well and make the dough like ball. If it is too soft then you can add any fasting flour (rajgira flour or Shingara flour).
7. Divide it into 4 equal parts. And make a smooth ball using your palms. Take a piece of aluminum foil or plastic, grease it with oil and put that ball on top of it. while heat the frying pan on medium heat for pancake.
8. While pan is heating, make 4 inch diameter pancake by pressing the ball with your hand. Keep sealing the edges as you press if it breaks.
9. Once frying pan is hot, drizzle some peanut oil in the pan. Carefully take pancake in your hand with the help of foil and put it in the frying pan.
10. Let it cook light golden brown on bottom side, drizzle some more oil on top of the pancake and then flip it. Also cook on other side till it becomes light golden brown. Garnish with coriander leaves & serve hot with Sweet Curd or Chutney.

" Spicy Gram Flour Rollups " [ Khandvi ]

" Spicy Gram Flour Rollups " [ Khandvi ]
By Chef Prashant Adsule.

It's a mouth watering traditional Gujarati snack prepared with gram flour and butter milk and seasoned with sautéed sesame seeds and few other spices. It’s not only easy to make but healthy as well because it just involves steaming gram flour and butter milk and does not require any other complex cooking techniques. The simple yet aromatic seasoning of sauteed cumin, mustard, curry leaves, coriander and coconut makes it simply irresistible.

Ingredients:-

Gram Flour (Besan) - 1 cup
Yogurt - 1 cup
Water - 1 cup
Turmeric Powder - 1/8 tsp
Asafoetida - pinch
Ginger paste - blueberry size
Green Chilly paste - 1/4 tsp (optional)
Grated Coconut - 1 tblsp
Mustard Seeds - 1 tsp
Sesame Seeds - 1 tsp
Dry Red Chilly - 1
Oil - 2 tblsp
Curry Leaves - 1 spring
Salt - to taste
Cilantro - for garnishing (finely chopped)

Method:-

1. Mix together the gram flour, ginger paste, green chilly paste, turmeric powder, asafoetida and required salt.
2. Add the yogurt and water gradually while stirring continuously to make a smooth paste.
3. Transfer this to a pan and cook the mixture for about 10 minutes stirring continuously.
Note : - There will be lot of splattering during the cooking process.
- You can also cook the mixture in the microwave for 5 minutes stirring after every minute.
4. After the besan mixture is completely cooked and it becomes like a smooth paste, switch off the flame.
5. Using a spatula take some of the mixture and spread it onto a smooth ungreased surface immediately. (It can be the back of a stainless steel plate, baking tray, cookie sheet or just an aluminium foil.)
7. Let it cool for about 5 minutes.
8. In the meantime heat a pan and make a seasoning of mustard seeds,sesame seeds, curry leaves and dry red chilly.
9. Sprinkle half of the seasoning over the mixture.
10. Cut into thin strips and roll up each strip into firm roll.
11. Arrange the rolls in a serving dish, garnish with the remaining seasoning, finely chopped cilantro and grated coconut.

" Stuffed Mushrooms with Cashew-nuts "

" Stuffed Mushrooms with Cashew-nuts "
By Chef Prashant Adsule.

Ingredients:-

21 nos. large button mushrooms, stems discarded
1/4 cup onion [finely Chopped]
 2 tablespoons extra-virgin olive oil 
1 cup cooked wild rice 
1/4 cup shredded "cheese"
1 large carrot, peeled and grated 
1/2 cup cashews nuts, finely chopped 
2 tablespoons salsa 
1 teaspoons sea salt 
1/2 teaspoon black pepper 
3 chives, finely chopped

Method:-

1. Preheat oven to 350 degrees. Prepare a baking dish with nonstick spray; set aside.
2. In a small skillet over medium heat, cook onions in oil until translucent, approximately 4 to 5 minutes.
3. Add wild rice, cheese, carrots, cashews, salsa, salt, and pepper. Cook for 3 minutes, or until warm. Remove from heat.
4. Using a teaspoon, fill each mushroom cap with the mixture.
5. Place stuffed mushrooms in a single layer on the prepared baking dish. Bake for 10 minutes, or until heated through.
6. Remove from the oven and garnish with fresh chives, and serve hot !

" Idli Fry "

" Idli Fry "
By Chef Prashant Adsule.

Crisp Idli fry made with left over idlis. can be served with Coconut chutney or Sambar.

Ingredients:-

4-5 Idli pieces or as required
1/2 tsp Chaat masala
1/2 tsp pav bhaji masala
1/2 tsp red chilli powder as required
salt- to taste
oil to deep fry or shallow fry the idlis

Method:-

1.cut the refrigerated or day old idlis into cubes.
2. Heat oil in a kadi or pan till medium hot. add the cubes idli and deep fry till light golden or slightly more.
3.Ideally, the fried idli pieces should be crisp from outside and soft from inside. you can also pan fry or shallow fry them.
4. Remove the smaller pieces first as they will get fried quickly. drain the fried idlis on paper towels to remove excess oil.
5. Sprinkle the red chilli powder, pav bhaji masala, chaat masala, on top and some salt. just mix well so that masala coated evenly.
6. Serve the idli fry with sambar or coconut chutney.