"Homemade Tandoori Masala powder"

"Homemade Tandoori Masala powder"

"Homemade Garam Masala Powder"

"Homemade Garam Masala Powder"

"Herbs List Name"

"Herbs List Name"

"Chole / Chickpeas Masala"

"Chole / Chickpeas Masala"

"Sambar Powder Masala"

"Sambar Powder Masala"

Herb and Spices

"Herbs and Spices"

"Stuffed Chicken with Mozzarella, Tomato and Basil"

"Stuffed Chicken with Mozzarella, Tomato and Basil"

Normally i stuff or roll chicken breasts and thighs with different ingredients, but since hasselback everything has been quite popular these days, I decided to make some hasselback Chicken with Mozzarella, Tomato and Basil. If you’re not familiar with hasselback cooking, it’s essentially a different way to stuff a chicken breast by making slits into the chicken breasts (or meat, potatoes, carrots, zucchinis). I added a bit of homemade fresh slice tomato, mozzarella cheese slices, fresh basil leaves, black olives and seasoning, because those are of my favorite things.

Ingredients:

2[500gm] chicken breasts
100gm Sliced mozzarella cheese
2 nos. Fresh tomatoes sliced
10 Basil leaves
2 teaspoons Italian seasoning
salt, pepper as per taste
2 teaspoons olive oil
10 black olives

Method:

1. Place the chicken breasts on a cutting board. Using a sharp knife, cut slits across the chicken breast about 3/4 of the way through the chicken breast being careful not to cut all the way through.
2. Depending on the size of your chicken breast, you're going to do around 6 to 8 slits per chicken breast.
3. Stuff each slit with a slice of mozzarella cheese, tomato, olives and a basil leaf.
4. Place chicken breasts in a baking dish that has been coated with oil spray.
5. Brush each chicken breast with olive oil.
6. Sprinkle each chicken breast with salt, pepper and Italian seasoning.
7. Bake in a preheated 200-C oven for 30 minutes or until the internal temperature of the chicken reaches 160 degrees. Serve hot, garnished with basil pesto.

"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.