" CARAMEL CUSTARD "

" CARAMEL CUSTARD "
By Chef Prashant Adsule.

Caramel Custard is also known as Flan. Learn how to make/prepare Carmel Custard by following this easy recipe. Crème caramel (French), flan or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top. The dish is eaten throughout the world.

Ingredients:

• 4 Eggs 
• 4 tbsp Sugar, 
• 2 Cups milk 
• 3 tsp Sugar for caramalising 
• A few drops vanilla

Method:

•Heat the sugar for caramalising in a baking dish for few seconds over low heat, till it melts and gets burnt.
•Turn the dish quickly and carefully to ensure that the caramel spreads equally over the bottom and sides of the dish, set aside.
•Beat the eggs well and combine milk, sugar and vanila essence to it.
•The sugar should dissolve fully.
•Now strain it to the caramalised dish.
•Cover the mouth of the dish with butter paper and place it in the pressure cooker for about 10 minutes.
•Let it cool and serve.

" CHEESE PASTA RECIPE "

" CHEESE PASTA RECIPE "

Cheese Pasta Recipe

Ingredients:

• 2 cubes Cheese (grated)
• Boiled Pasta [ Shell ]
• 1 cup Boiled Corns
• 1 tbsp Butter
• Salt and Pepper to taste

How to make Cheese Pasta:

• Melt 1 tbsp butter in a pan and cook the pasta for few minutes.
• Add corns and again cook for some more time.
• Remove from flame and add grated cheese.
• Mix salt and pepper to taste.
• Saute again for few seconds and then cool.
• Cheese Pasta is ready.

" Mutton Rogan Josh "

" Mutton Rogan Josh "

Goat meat also known as mutton is very popular in South Asia. This dish is indigenous to the beautiful region of Kashmir and has a blend of spicy and sweet flavors. The sweetness comes from saffron and nutmeg while the spiciness from the bright red chillies. The name essentially means red meat. This is how I make it.

Ingredients:-

For the Spice Mix:-

7 to 8 Dry Kashmiri Red chillies
2 tsp cumin seeds
1 tblsp corriander seeds
1 tsp pepper corns

Roast above ingredients till they release aroma.

Goat meat 2 pounds [ Mutton ]

Marinade for mutton meat:-

Kashmiri chilly powder (Deggi mirch)2 tsp
Crushed garlic-1 tsp
crushed ginger-2 tsp
salt and pepper to taste

Marinate meat with the marinade for 30 minutes to overnight.

2 large onions sliced
1 bay leaf
2 large tomatoes
1 pinch nutmeg
a few strands of saffron
two cloves, one stick cinnamon, one black cardamom, 5 to 6 pepper corns

Method :-

1. Heat oil in a pressure cooker pot. Add cinnamon stick, cardamom, cloves and pepper corns. 
2. When oil is hot add marinated meat. Fry on high heat till meat browns. Add water and pressure cook for 5 steam releases. Alternatively, cook in a covered pot till meat is tender. In all cases, save mutton broth. 
3. Meanwhile grind roasted spices with one large tomato to make a thick paste. In a separate pot, heat oil and fry sliced onions till golden. Add spice paste and cook till the spice mix stops sticking to the sides of the pot, about 15 minutes.
4. Add cooked meat, Add nutmeg and saffron.
5. Cook covered on medium heat for about 30 minutes. Serve hot with rice or bread.

" Chicken Kathie Rolls "

" Chicken Kathie Rolls "
By : Chef Prashant @ " Chili Peppers "

Prep & Cooking: 30 mts
Makes 6-7 rolls
Cuisine: North Indian

Ingredients:

For Parantha:

1 cup whole wheat flour/atta
3/4 cup maida/all purpose flour
1/2 tsp salt
water to knead the dough
oil as required to roast rotis

For Filling:

2 cups cooked chicken cubes (boneless)
2 onions, paste
1/2 tbsp ginger-garlic paste
1-2 tomatoes, finely chopped
1 tsp red chilli pwd (adjust)
2 eggs, beaten
juice of one large lemon
2-3 onions, finely sliced
few tbsps green chutney
2 tbsps olive oil
salt to taste

Method:-

1 Add salt to the wheat flour and maida, combine, slowly add water to form a soft yet slightly firm dough. Cover and let it rest till you get the stuffing ready.
2 Heat olive oil in a pan, add the onion paste and cook for 7-8 mts. Add ginger garlic paste and stir fry for another 3 mts. Add the tomato and cook for 2 mts. Add shredded chicken and cover and cook on low flame for 8-10 mts. Remove from heat.
3 Squeeze lemon juice to taste and add little salt and chilli pwd and combine.
4 In a separate plate, combine the raw sliced onions with 2-3 tbsps of green chutney and keep aside.
5 Beat eggs in a bowl, add salt and pepper and keep aside.
6 To prepare rotis, pinch a large lemon sized ball of dough, dust the working surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles.
6 Heat a iron tawa and once its hot, place a parantha and let it cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft.
7 At the time of serving, drizzle some oil on a tawa, fry the roti on one side and on top pour 2 tbsps of the beaten egg and flip over the roti so that the egg gets cooked.
8 Remove from tawa, place the egg coated side of the roti up and sprinkle some lemon juice on the egg coated side. Place some chicken filling on one end of the roti and sprinkle the onion-green chutney filling and roll the roti tightly to form a Kati roll. To serve, wrap the lower part of the rotis in a butter paper or tissue. Enjoy!

" Strawberries Dipped in White Chocolate with Citrus Sugar "

" Strawberries Dipped in White Chocolate with Citrus Sugar " By Chef Prashant Adsule.

Ingredients:


2 tablespoons sugar
1/2 teaspoon finely grated orange peel
1/2 teaspoon finely grated lemon peel
6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
16 large ripe strawberries


Method:


1.Line baking sheet with foil. Using fingertips, mix sugar and citrus peels in small bowl until sugar is moist. 
2.Stir chocolate in small bowl set over saucepan of barely simmering water until melted and smooth. Remove from over water.
3.Holding 1 strawberry by stem end, dip 2/3 of berry into chocolate; shake excess back into bowl. 
4.Turn berry dipped end up and sprinkle with citrus sugar. 
5.Place on prepared sheet. Repeat with remaining berries, chocolate, and sugar.
6. Chill until chocolate sets, about 30 minutes.

" Frosty Peach Green Tea Smoothie "

  "  Frosty Peach Green Tea Smoothie "

            Smoothies are a regular breakfast item in our house, usually consisting of a variety of fruits, coconut yogurt, and some almond or coconut milk. However, I’m always looking for new ways to make these smoothies even healthier. Making your own green tea smoothie may sound intimidating at first, but it’s actually a relatively easy process if you know what you’re doing.
            Putting fresh fruit in your smoothie will not only help give a little more flavor, it will also give you more energy as well and even increase weight loss.

Ingredients:

1 large peach (sliced and pitted)
½ a banana
1 green tea bag
½ cup of ice cubes
1 tablespoon of honey

Method-

Brew ½ cup of green tea and then chill the tea with ice cubes or put it in the refrigerator. Then you blend the green tea, banana and peach in a blender until it is smooth, and add some honey for sweetness, (which also acts as a powerful antioxidant as well).

" Shrikhand ", an elegant Indian dessert for a Makar-Sankranti

" Shrikhand ", an elegant Indian dessert for a Makar-Sankranti

When I was younger, as every October approached my mother would come to me asking me for a list of my favorite foods. October, being my birthday month was the time of year my mother would cook all my favorite foods. And every year I would always ask for the same dessert ~ Shrikhand, a Gujarati sweet made from strained yogurt, sweetened and spiced with saffron and cardamom.
As far as I’m concerned this Indian sweet takes the cake. When there is Shrikhand I say goodbye to Gulab Jamun and even Ras Malai–two of India’s most celebrated sweet dishes.
Not overly sweet, Shrikhand is rich, velvety smooth and creamy with subtle hints of cardamom, nutmeg and saffron topped with pistachios and almonds. Often we eat Shrikhand with a fried flatbread puri consumed as a sweet alongside a vegetarian meal. This can be said with many Indian sweets as they are often placed on a vegetarian thali. It’s kind of cool having your dessert with the main meal since you can go back and forth from savoury to sweet. Anyone with a sweet tooth is with me on this one!!!

Ingredients:

1/2 kg. Curds
300 gms. Sugar
1/2 tsp. cardamom powder
Few strands saffron
1/2 tbsp. pista and almond crushed

Method:

1. Tie curd in a clean muslin cloth overnight. (6-7 hours).
2. Put into a bowl and add sugar .Mix it.
3. Keep aside for 25-30 minutes to allow sugar to dissolve.
4. Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
5. Beat well till sugar has fully dissolved into curd.
6. Pass through a big holed strong strainer, pressing with hand or spatula.
7. Mix in cardamom powder and dissolved saffron and half nuts.
8. Empty into a glass serving bowl, top with remaining nut crush.
9. Chill for 1-2 hours before serving.

" Pan Fried Masala Fish "

" Pan Fried Masala Fish "

By : Chef Prashant @ " Chili Peppers"
Category : Fish
Servings : 2
Time Taken : 15-30 mins

Ingredients:- 

6 to 8 - slices of fish (surmai/pomfret/rawas)
1 tsp - turmeric
2 tsp - chilli powder
1 tbsp - coriander (finely chopped)
2 tsp - tamarind pulp or juice of 1 lemon
1 tsp - ginger paste
1 tsp - garlic paste
salt to taste
semolina (for coating)
oil (for frying)

Method:-

1. Wash the fish well & marinate with salt, turmeric, chilli powder, tamarind pulp, ginger & garlic paste.
2. Add coriander leaves & keep aside for about 15-20 minutes.
3. Heat oil in a frying pan.
4. Coat the fish slices with semolina.(rice flour can be used instead as per your choice)
5. Shallow fry the fish slices till crisp & golden-brown on both sides.
6. Drain on kitchen paper to remove excess of oil.
7. Serve hot, accompanied with wedges of lemon & onion slices.

" Tandoori Pomfret "

" Tandoori Pomfret "

Tandoori Pomfret is a tandoori preparation of pomfret in an indian way. Originally cooked in the tandoor, the tandoori pomfret recipe is a spicy and smoky fish recipe that can be served with rice or naans. Rubbed with spices and lemon juice and marinated with curd, ginger, garlic and gram flour, the tandoori pomfret can be cooked on the grill.

Ingredients: 

Pomfret - 4, each 450 gms
Ajwain seeds - 2 tsp
Cream - 3 tbsp
Cumin powder - 2 tsp
Garlic paste - 4 tsp
Ginger paste - 4 tsp
Gram flour - 4 tsp
Lemon juice - 2 tbsp
Oil for brushing
Red chilli powder - 2 tsp
Salt to taste
Turmeric powder - 1 tsp
White pepper powder - 1/2 tsp
Yogurt - 1/4 cup

Method:

1. Clean out the fish thoroughly and make deep knife cuts on both sides so it can absorb the marinade.
2. Hang yogurt in a muslin cloth for 2 hours to remove water.
3. Mix yogurt with cream, ginger and garlic pastes, ajwain seeds, gram flour, white pepper, red chilli and cumin powders, lemon juice, salt and turmeric. This forms the marinade.
4. Rub the marinade thoroughly on the fish and set aside for about 2 hours.
5. Skewer fish from mouth to tail and roast in a hot tandoor or grill for 6 minutes or in a preheated oven at 350F for 10 minutes.
6. Remove from oven. Hang skewers for 5-7 minutes to let excess moisture drip off. Baste with oil and roast again for 5 minutes.
7. Serve with mint chutney and onion rings Etc..

" Methi Murgh "

" Methi Murgh "

Outright delicious! Chicken and methi complement each other really well and I’m eternally grateful to the origins of this recipe. The key to this recipe is in the caramalized onions that are pureed along with curd forming the base of this creamy dish. An ideal do-ahead lunch/dinner party fare.

Recipe source: My recipe files
Prep: 15 mts, Cooking Time: 40 mts
Serves 5-6 persons
Cuisine: North Indian
.
Ingredients:

1 kg chicken, washed and cut into medium sized pieces
1 cup packed fresh methi leaves, add little salt+sugar+water, keep aside for 15 mts and squeeze out water
2 large onions, sliced, saute in a tbsp of oil till brown and cool
1 tsp green chilli paste (2-3 green chillis)
3/4 tbsp ginger garlic paste
1 tomato, pureed
1/4 cup yogurt
large pinch turmeric pwd
3/4 tsp red chilli pwd
1 tsp coriander pwd
1/2 tsp cumin pwd
garam masala pwd (2 cloves, 1″ cinnamon, 1 elaichi)
salt to taste
7-8 cashewnuts, soak in warm water and make paste
2 tbsps oil

Method:

1 Make a paste of browned onions and curd. Keep aside.
2 Heat 2 tsps oil in a cooking vessel, add the methi leaves and saute for 7-8 mts or till they turn crisp. Remove and keep aside.
3 Heat the remaining oil in the same vessel, add ginger garlic paste and green chilli paste and saute for 3-4 mts. Add turmeric pwd, red chilli pwd, cumin pwd and coriander pwd and combine.
4 Add the tomato puree and cook for 3 mts. Add the onion-curd paste and cook for another 3 mts.
5 Add the chicken pieces and combine well. Cook on medium high flame for 3-4 mts. Reduce flame, place lid and let the chicken cook till three fourth done.
6 Add the cashewnut paste, garam masala pwd and sauteed methi leaves and combine well. Add few tbsps of water if necessary at this point of time. Cook till the chicken turns soft and you get the gravy consistency of your choice. It should be a thick creamy gravy.
7 Turn off heat and serve hot with white rice, biryani, flavored rice or rotis.

" Oven-Barbecued Asian Chicken "

" Oven-Barbecued Asian Chicken "

This Asian “barbecued” chicken made in a casserole dish is truly finger-licking good!!! You can make this with 2 bone-in chicken breasts (about 12 ounces each) instead of thighs and drumsticks, if you prefer. Remove the skin and cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. Serve with sautéed chard and whole-grain rice pilaf.

Servings: 4
Active Time: 20 minutes
Total Time: 1 hour 20 minutes

INGREDIENTS:-

1 bunch scallions
1/4 cup hoisin sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 teaspoon Asian hot sauce, such as Sriracha, or to taste
1/4 teaspoon Chinese five-spice powder (see Tips)
4 bone-in chicken thighs (1 1/4-1 1/2 pounds total), skin removed, trimmed
4 chicken drumsticks (1-1 1/4 pounds total), skin removed, trimmed
1 1/2 teaspoons toasted sesame seeds (see Tips)

METHOD:-

1. Preheat oven to 350°F. Coat a 9-by-13-inch (or similar-size) baking dish with cooking spray.
2. Thinly slice 1/4 cup scallion greens; set aside. Mince the whites. Whisk the scallion whites, hoisin sauce, soy sauce, ginger, garlic, hot sauce and five-spice powder in a large bowl. Add chicken and toss to coat. Arrange the chicken in an even layer in the prepared baking dish, meatier-side down. Pour any remaining sauce from the bowl over the chicken.
3. Bake, turning once halfway so the meatier side is up, until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, about 1 hour. Transfer the chicken to a serving platter and top with any remaining sauce from the baking dish. Sprinkle with sesame seeds and the reserved scallion greens.

TIPS & NOTES:-

Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 1 day. Let stand at room temperature while the oven preheats.
Tips: Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for it in the spice section of the supermarket or with other Asian ingredients.
Sesame seeds can be purchased already toasted. Look for them near other Asian ingredients. Or toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.

NUTRITION:-

Per serving: 361 calories; 16 g fat ( 4 g sat , 6 g mono ); 144 mg cholesterol; 11 g carbohydrates; 4 g added sugars; 42 g protein; 1 g fiber; 547 mg sodium; 473 mg potassium.

Nutrition Bonus: Zinc (30% daily value), Iron (16% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 other carbohydrate, 6 lean meat