" 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.

" Zunka Bhakar "

" Zunka Bhakari "
 By Chef Prashant Adsule.


Zunka-Bhakar is a very popular and yummy regional dish from Maharashtra. It is also very easy to prepare with preparation time of around half an hour!!! So what are you waiting for ? Try the recipe at home, if you have not tried it before!!!


Ingredients-Zunka:


• 1 cup Besan (Spilt Gram Flour)
• 2 stalks chopped Spring onion greens
• 3 chopped Onions
• 6 chopped Spring onions
• 1 tsp Mustard seeds
• 1/2 tsp Turmeric powder
• 2 tsp Red Chili Powder
• 3 chopped fresh coriander leaves
• A generous pinch Asafoetida
• 3 tbsp Oil
• Salt to taste


Ingredients-Bhakari:


• 3 cups Jowar/Bajra Flour
• 1 tsp salt
• Water to knead


Method of Zunka:


1. Roast the Besan lightly, stirring, until it smells fragrant, about 5 minutes on medium-low heat. Remove and keep aside.
2. Heat oil in a pan and, when it turns hot, add the mustard seeds and let them splutter a little.
3. Add the asafoatida and the onions, sautéing them till they turn a golden brown, add the spring onions too and sauté them too.
4. Add the besan, salt, the turmeric and the red chili powder and mix them all well. 
5. Turn it to medium heat, add two cups of water and let it cook for about five minutes. 
6. Add the spring onion greens and cook for another few minutes.


Method of Bhakari:


1. Mix the flour and salt in a bowl. Add water, a little at a time, kneading the flour until the dough comes together in a ball.
2. Prick the dough into equal parts and roll them into flat pancakes. 
3. Cook them on a girdle till done evenly on each side.
4. Serve hot Zunaka and Bhakar both hot!!! 


Note:

You can make the dish yummier by garnishing it with raw green chillies or chutney made of green chillies and raw onion. You can serve it along with pot curd to enhance the experience!

" Garlic Bread "

" Garlic Bread "
By Chef Prashant Adsule.

Garlic Bread brings this awesome warm feeling of flavor and Italian food. An Italian meal just can’t be complete this wonderful, flavorful and so easy to make addition. Enjoy our favorite part…Garlic Bread!

Ingredients:

Bread/bun - 2-3 scliced
Butter - 3tsp
Garlic grates - 1 tps
Garlic powder - 1/2 tsp
Salt - as per taste
Basil powder - 1 tsp
Coriander leaves -finely chopped
Pepper powder - 1/2 tsp
Paprika powder

Method:

1. Take the bun and slice it slantly
2. Mix butter, salt,pepper,basil,garlic grates/minced,garlic powder for extra garlic flavour.
3. Butter up all the slices and then garnish with paprika and coriander leaves.
4. Now place them over a cookie sheet and pop it in the oven for about 5-8 min at about 200 degree.
5. Serve hot with coffee or soup

" Delicious Akshaya Trithiya Recipes- Kaju Katri "

" Delicious Akshaya Trithiya Recipes- Kaju Katri "
 By Chef Prashant Adsule.


Akshaya Trithiya falls on the third day of the bright half of Vaishakh month. In Sanskrit, the word 'Akshaya' means that which does not diminish. It is believed that initiations made or valuables bought on this day are considered to bring success or good fortune. Akshaya Trithiya is also known as Akha Teej. The festival is celebrated with much fervour in India, especially in the North. People worship Godess Lakshmi and Lord Kubera and offer the following dish in prayer:


Servings : 2
Time Taken : 15-30 mins


Ingredients: 


2 cups - kaju powder (cashew nut)
1/2 cup - sugar
1/2 cup - Milk or Water


Method:


1. Add milk or water to the sugar. Put for boiling.
2. When the sugar melts, add kaju powder. Keep stirring on a low flame.
3. When bubbles start emanating from the bottom and when the mixture tends to flow out of the vessel, put off the heat.
4. Allow it to cool a little. Roll the mixture between two polyethylene sheets into a 1/2" thick roti.
5. Remove the upper sheet and allow the roti to cool.
6. Cut into pieces of desired shape and size.

‎" Spicy Chicken Balls "

‎
" Spicy Chicken Balls "
By Chef Prashant Adsule.

Recipe is a very simple and easy recipe prepared in a very less time. Minced chicken ball is a protein rich diet with some basic spices and one of the best starter dish. Minced mutton ball is available in most of the restaurants and hotels serving non-vegetarian food in Pune and also other states of India. Minced chicken ball recipe is same as minced button ball except the mutton chicken is used. Minced chicken ball goes well as a side dish with rice, biryani and a curry can be prepared with this miced chicken balls. Kids will love this deep fried minced chicken balls as it is free from bone and mildly spiced. Try this easy minced chicken ball recipe and Enjoy Cooking!!!


Ingredients:

Minced Chicken 200 gms
Onion 75 gms
Coconut 30 gms
Green chillies 1 no
Ginger garlic paste 2 tsp
Fennel 1 tsp
Cloves 1 no
Cardamom 1 no
Cinnamon stick 1 no(1 inch)
Roasted gram(pori kadalai) 4 tsp
Salt to taste
Oil for deep frying

Method:

1. Grind everything except chicken into a little coarse paste adding less amount of water in a mixer grinder.
2. Add minced chicken and further grind into a thick paste like a dough.
3. Make equal size small balls.
4. Heat oil in a thick bottomed kadai. Fry the minced chicken balls in a medium fire till brown in colour.
5. Serve hot with ketchup or Green chutney.

" Oven roasted potatoes with Chili sauce "

" Oven roasted potatoes with Chili sauce "
 By Chef Prashant Adsule.

A favorite next to your burgers, Oven roasted potatoes are a crowd-pleasing dish. Ditch the fried portion of the preparations and bake them instead! Try something a little more out-of-the-ordinary by making a homemade savory dip instead of ketchup to go with your Oven roasted potatoes: roasted red pepper herb dipping sauce.

Recipe type: Main Dish 
Number of serving: 3 -4
Preparation time: 8-10 Minute(s) 
Cook time: 20-25 Minute(s)


Ingredients:


1 Kg. potato
1/2 cup Sweet Chili Sauce OR Hot Chili Sauce
1/4 cup Olive oil
Large Spoon Pomegranate core
1/2 Tblsp salt
1/2 Tblsp white pepper
Large spoon chicken Spices
A large spoon Paprika or Red Chili Pwd.
One small spoon curry Pwd.


Method:
1. Wash potatoes and cut into large pieces as in the picture. 
2. In a bowl put the salt and all spices and The Core of Pomegranate and sweet OR hot chili sauce. 
3. Add to the mixture of corn oil . 
4. Add all mixtures to the potatoes and mix well. 
5. Then Finally enter into the oven at 180 for degree for 20 to 25 minutes.
6. Serve Hot with Chili Sauce.

" Pan Fried Catfish "

" Pan Fried Catfish "
 By Chef Prashant Adsule.


Farm-raised catfish is a mild-flavored non-oily freshwater whitefish that doesn’t have any scales. The skin is more like that of an eel, being thick and slippery. Although you could grill, bake, or steam catfish, I believe the best way to cook catfish is to season the fillets, dredge in cornmeal and flour, and then pan fry them.


Ingredients:-


4 (8-ounce) catfish fillets
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
3/4 cup milk
6 tablespoons unsalted butter
Lemon wedges, for garnish
1 teaspoon creole seasoning:-
[ 2 1/2 tablespoons paprika
1 tablespoon dried oregano
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried thyme ]


Method:-


1. Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. 
2. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
3. Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3-4 minutes on each side, or until the fish flakes easily when tested with a fork.
4. Transfer the fillets to a serving platter and keep warm.
5. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.