Chefs nectar, “Moong fish chef speciality”


INGREDIENTS

  • 1 Rohu fish but Catla can be used too.
  • 1 cup moong dal
  • 11/2 tsp Turmeric powder
  • 1/2 inch ginger chopped
  • 1/2 tsp cumin powder
  • 3 no. Green chilies slit
  • 1 no. Bay leaf
  • 1 no. Cinnamon stick
  • 2 no. Big cardamom
  • 3 no. Cloves
  • 1 no. Tomato paste
  • 1/2 tsp sugar

For garnishing

  • 1 tsp chopped coriander
  • 2 Green chilies
  • 3 tbsp mustard oil
  • 1 tsp Butter

Method of making the fish

  1. Dry roast moong dal on a tawa till it emits an aroma. Wash well and cook it in 21/2 cups of water for one whistle.
  2. Wash, clean and pat dry the fish head. Rub them with 1/2 tsp salt and 1/2 tsp turmeric powder/haldi for about 15 minutes.
  3. Heat 3 tbsp of mustard oil in a frying pan and add the fish heads. Reduce the flame to medium and cook for 15 minutes, turning sides so that it doesnt burn and is cooked uniformly. Once done, keep aside.
  4. In the same oil, add ginger, cumin seeds, geen chillies,bay leaf, cinnamon stick, black cardamoms. Add the tomato to this. Keep stirring till the oil doesn’t start leaving from the sides. Keep the flame to medium at all times.
  5. Pour the boiled dal to the pan. Add 1 tsp Turmeric powder and salt to taste. Add 2 cups more of water.
  6. Put the fish heads into the pan and let the flavours mingle with each other . Check for seasoning and add sugar. Let this simmer for 10 mins.
  7. Serve hot in a serving bowl with a final drizzle of ghee and garnishing of chopped coriander and green chillies.
  • Rohu fish but Catla can be used too.
  • 1 cup moong Dal
  • 11/2 tsp Turmeric powder
  • 1/2 inch ginger chopped
  • 1/2 tsp cumin seeds
  • 1 bay leaf
  • 1 no cinnamon stick
  • 2 no big cardamom
  • 3 no cloves
  • 1 no grated tomato
  • 1/2 tsp sugar

For garnishing

  • 1 tsp chopped coriander
  • 2 green chilies
  • 3 tbsp mustard oil
  • 1 tsp butter

For cooking

  1. Dry roast moong dal on a tawa till it emits an aroma. Wash well and cook it in 21/2 cups of water for one whistle.
  2. Wash, clean and pat dry the fish head. Rub them with 1/2 tsp salt and 1/2 tsp turmeric powder/haldi for about 15 minutes.
  3. Heat 3 tbsp of mustard oil in a frying pan and add the fish heads. Reduce the flame to medium and cook for 15 minutes, turning sides so that it doesnt burn and is cooked uniformly. Once done, keep aside.
  4. In the same oil, add ginger, cumin seeds, geen chillies,bay leaf, cinnamon stick, black cardamoms. Add the tomato to this. Keep stirring till the oil doesn’t start leaving from the sides. Keep the flame to medium at all times.
  5. Pour the boiled dal to the pan. Add 1 tsp Turmeric powder and salt to taste. Add 2 cups more of water.
  6. Put the fish heads into the pan and let the flavours mingle with each other . Check for seasoning and add sugar. Let this simmer for 10 mins.
  7. Serve hot in a serving dish with a final drizzle of butter and garnishing with chopped coriander and green chillies.
  8. Enjoy this speciality dish crafted and made especially for you. ❤️

Chef’s Nectar, “Stuffed Cheesy Mushrooms” 😘


Stuffed cheese mushrooms

Ingredients for stuffed Cheesy Mishrooms

20 white button or cremini mushrooms (about 10 ounces)

1 tablespoon olive oil

1 tablespoon butter

1/2 cup chopped onion (half medium onion)

2 tablespoons minced garlic (4 to 5 cloves)

2 teaspoons chopped fresh rosemary or thyme

2 ounces shredded cheese like sharp cheddar, mozzarella, Swiss as u like

3 tablespoons breadcrumbs (use panko )

Salt and fresh ground black pepper

1 tablespoon chopped fresh parsley or chives for serving

Method of making the stuffed Mishrooms😋

  • Heat oven to 375 degrees F or you can deep fried as well as per your own preferences.
  • Using a damp paper towel, brush all dirt from mushrooms. Remove the mushroom stems. Cut away and discard any hard bits of the stems then finely mince them.
  • Add the mushroom caps to a rimmed baking sheet or large oven-safe skillet that fits the mushrooms in one layer.
  • Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.
  • Melt butter in a skillet over medium heat. Add the onions and chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes.
  • Add the garlic and herbs, then cook, stirring, for 2 minutes. Scrape mixture into a bowl and set aside to cool.
  • Add the breadcrumbs to the same skillet that the onions and mushrooms were cooked in.
  • Place them over medium-low heat, and then cook, stirring, until they are lightly toasted; about one minute.
  • Stir the cheese into the onions and garlic mixture then divide the filling between the mushroom caps.
  • Sprinkle the toasted breadcrumbs on top. Bake the mushrooms until the cheese has melted and the mushrooms have softened; 15 to 20 minutes.
  • Serve with chopped fresh herbs and arrange as per your own preference.😊

Chef’s Nectar, “Murgh ke Parchey” 😋


Murgh ke Parchey

CHICKEN/ MURG KE PARCHEY

To serve: 4 Portions

Cooking Time- 10-15 Minutes

Ingredients for making the Murgh ke Parchey

Chicken Breast (Boneless) – 850 gms

Ginger Garlic Paste -2 tbsp

White pepper Powder – 1 tbsp

Shahi Jeera – ½ tsp

Refined Oil – 10 ml

Grated Processed Cheese – 200 gms

Egg White – 1 no

Cream – 400 ml

Elachi Javitri Powder – ½ tsp

Chopped Green Chilli – 5 gms

Chopped Coriander Roots – 5 gms

Melted Butter – for Basting

Method of making the Murgh ke Parchey

Clean, wash each chicken breast and flatten with steel hammer, and pat dry

First Marination

3. Apply ginger garlic paste, lemon juice, salt, half of white pepper, shahi jeera and refined oil rub well the chicken pieces and leave aside for 1 ½ hour.

4. Soak chana dal overnight, drain water. In a blender make a fine paste and transfer it to a bowl.

Second Marination

3. In a deep tray put grated cheese, egg, white and mix gradually with your palm, pour cream and further mix so that it becomes a smooth paste, add salt remaining white pepper powder, elachi javitri powder, chopped green chilli, chopped coriander roots and mixed well.

4. Put marinated chicken pieces into this marinate after removing the excess mixture. Apply the mixture and rub well, keep aside for at least 2 hours to get the flavour.

Cooking

6. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings.

7. Roast in a moderately hot tandoor or over charcoal grill for 6-7 minutes

8. Remove and hang the skewer to let excess moisture drain out completely (2-3 minutes) baste with melted butter and roast for another 3 to 4 minutes.

9. Transfer cooked chicken on a plate.

10. Served hot with choice of salad and chutney.

Chef’s Nectar, “ Murgh Anmol Moti”😘


Murgh Anmol Moti

CHICKEN/ MURG Anmol Moti (PREICIOUS Pearl)

Chicken Breast (Boneless)- 850 gms

Hung Curd – 300 gms

Rose leave Powder (Rani Masala) – 50 gms

Shahi Jeera- 1 tsp

Ginger Garlic Paste – 2 tbsp

Sesame Seed Paste- 3 tbsp

Cashewnut Paste- 3 tbsp

Garam Masala- 1 tsp

Kashmiri Red Chilli Powder- 3 tsp

White Vinegar -3 tsp

Rose Water- 3 tsp

Refined Oil – 90 ml

Egg – 1no

Salt – to Taste

Melted Butter – for Basting

Method of making the Murgh Anmol Moti

1. Clean the chicken breast, wash and cut each chicken breast into half, pat dry with a cloth and keep aside.

Marination

3. In a deep tray whisk hung curd add rose leaves powder, Shahi jeera, ginger, garlic paste, sesame paste and cashewnut paste, sprinkle garam masala, Kashmiri red chilli powder, white seasoning. vinegar, rose water, refined oil, egg and the remaining ingredients in order listed, above.

4. Add Chicken pieces in this mixture and rub well, keep a side for 2 1/2hours.

Cooking

6. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings.

7. Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.

8. Remove from tandoor and hang the skewers to let excess moisture drain out completely (2-3 minutes) Baste with melted butter and roast for another 4 to 5 minutes.

9. When cooked transfer the chicken on the serving dish.

10. Serve hot garnish with chaat masala, salads and mint chutney

Chef’s Nectar, “Murgh Dalcha Kebab”


Dalcha kebab is one of the famous Northern Indian preparation which is mingle with Chickpeas lentil mixed and flavoured with chicken and infused with aromatic masala/spices which makes it delicious. Must try this easy recipe.

CHICKEN/MURGH DALCHA KEBAB

To serve: 4 Portions

Cooking Time- 10-15 Minutes

Ingredients for making the Murgh Dalcha

Chicken Breast (Boneless) – 850 gms

Ginger Garlic Paste – 30 gms

Lemon Juice – 25 ml

Salt – to taste

Yellow Chilly Powder – 15 gms

Garam Masala – 5 gms

Chana Dal – 250 gms

Hung Curd -300 ml

Cream 150 ml

Nutmeg Powder- pinch

Refined Oil – 80 ml

Melted Butter – for basting

Method of making

Clean, wash and cut each chicken breast into pieces and pat dry

First Marination

1. Apply ginger garlic paste, lemon juice, salt, yellow chilli powder and garam masala, rub well, and leave aside for 1 ½ hour.

2. Soak chana dal overnight, drain water. In a blender make a fine paste and transfer it to a bowl.

Second Marination ❤️

1. In a bowl whisk hung curd, add chana dal paste, cream, nutmeg and refined oil and mixed well.

2. After squeezing out the excess moisture, put the marinated chicken pieces well and keep a side for 2 hours.

Cooking of Murgh Dalcha😋

1. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings

2. Roast in a moderately hot tandoor or over charcoal grill for 6-7 minutes

3. Remove and hang the skewer to let excess moisture drain out completely (2-3 minutes)

baste with melted butter and roast for another 3 to 4 minutes.

4. Transfer cooked chicken on a plate.

5. Served hot with choice of salad and chutney.

Chef’s Nectar, “Lamb Rogan Josh” mind blowing 👌


Historical dish from the lap of Himalayas

Rogan Josh is an aromatic mutton dish of Persian origin. … Another interpretation of the name Rogan Josh is derived from the word “Rogan” meaning “red color” (the same Indo-European root that is the source of the French “rouge” and the Spanish “rojo”) and “Josh” meaning passion or you can say heat. As it’s an spicy dish😋

Ingredients For making the Lamb Rogan Josh😘

  • 1 Kg mutton/Lamb meat-cut into pieces
  • 5 cups water
  • 2 1/4 tsp salt
  • 1 tbsp ground garlic
  • 1 cup pure ghee
  • 4 Cloves
  • 8 Green cardamoms
  • 5 tsp turmeric powder
  • 2 tbsp onion paste-fried
  • 4 tsp Kashmiri red chilli powder-dissolved in a cup of water
  • 1/2 tsp 1saffron-ground and added to 2 tbsp warm water
  • 1 cup dry cockscomb (mawal) flowers-heated with a cup of water
  • 1/4 tsp black pepper powder
  • 1 tsp fresh green coriander

Method of making the Lamb Rogan Josh😘

  • Boil the meat in the water, remove the scum with a ladle until the water is clear.
  • Add the salt and the garlic. Boil until the meat is half done.
  • Remove from heat and take out the pieces of the meat. Wash them in a pan of cold water. Keep the meat aside. Then strain the water through a fine sieve and collect it in another pan.
  • Return this pan to the heat and bring the water to a boil and add the meat. Meanwhile, heat the ghee in a pan; add the cloves, and saute until they crackle.
  • Remove from heat and sprinkle a tbsp of water and cover.
  • To the boiling water, add the green cardamoms, turmeric powder, clove-flavored ghee and the onion paste. Boil for another 10 minutes.
  • Stir in the red chilli water. Reduce heat and cook covered until the meat is tender.
  • Add the cockscomb flower extract, saffron water and black pepper powder.
  • Mix well and bring rapidly to a boil.
  • Adjust the seasoning and check the consistency, check weather the meat is cooked or not, if not then cooked for another 5 to 10 minutes.
  • Once the lamb is cooked pour the meat on a serving dish, garnished with chopped fresh coriander and accompanied with butter naan or with Kashmiri delicious bread khamiri roti.👍😘
  • As in the original version of this recipe I did not add tomatoes but if you want you can add the paste of tomatoes to get the sourness in the dish. As most of the chefs they are using tomatoes in Europe and United Kingdom . It’s up to you as per your preferences.👍

Chef’s Nectar, “Chicken Korma”🥰


Murgh/Chicken Korma

Chicken korma is the blend of all the aromatic herbs like cardamom, aniseed, coriander seeds, ginger garlic and mixture of onions infused with aromatic essence,cream and butter.

Ingredients for making the Chicken Korma😋

For chicken marination

  • 3 no’s boneless chicken breasts
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons garam masala
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

For the Sauce

  • 2 white onions, peeled and cut into quarters
  • 6 cloves garlic, peeled
  • 4 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground coriander seed
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon freshly grated nutmeg
  • 3 tablespoons extra virgin olive oil
  • 3 large tomatoes, diced small
  • 1 tablespoon freshly grated ginger root
  • 1/2 cup ground raw almonds
  • 1 cup unsweetened canned coconut milk optional use fresh cream
  • 1 tablespoon fennel seeds
  • 1 1/2 cups plain low-fat yogurt
  • 1/2 a small red chili, de-seeded and minced
  • 1 tablespoon brown sugar
  • 1 teaspoon rose water and kewra water

Method of making the Chicken Korma😘

  1. Drizzle the chicken with the oil and sprinkle on the garam masala, curry powder, salt and pepper. Massage into the meat and cover, leaving to marinate for at least 2 hours or overnight.
  2. Heat a grill pan over medium-high heat. Grill the chicken for 5-6 minutes per side, until cooked through.
  3. Meanwhile, make the korma sauce: place the onions, garlic, Add the tomatoes, ginger, ground almonds, coconut milk, yogurt, red chili, pre-measured spices, and brown sugar. Stir well.add1 cup of water in the bowl of a blender. Puree until smooth.
  4. Measure out the spices (curry powder through nutmeg) into a small bowl.
  5. In a large saucepan heat 3 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the pureed mixture and cook for a 15 to 20 minutes, stirring constantly, until it begins to darken in color.
  6. Check the consistency if needed add more sugar and salt as per your preferences. Once the gravy been cooked, strain the gravy in the mash strainer to avoid to get the whole spices comes into the mouth.
  7. Now in a pan add the strained gravy and let it simmer for another 10 to 15 minutes along with cut pieces of diced chicken, let the chicken cooked properly then add fresh cream and butter. Finish it with rose water and Keira water.
  8. Serve hot with steamed basmati rice or bread of your choice like butter naan/ garlic naan.
  9. Enjoy this exotic delicacy from Northern India you will fell in love with it.❤️❤️

Chef’s Nectar, “Butter Chicken” 🥳


Butter chicken a classic blend of tomato, butter and cream🥰

A classical Indian dish which is prepared with traditional condiments packed with full of spices infused with tomatoes, butter and cream.

Ingredients for making the Butter Chicken😘

  • 800g chicken, boneless and skinless, cut into 3-4cm pieces
  • 2 garlic cloves, peeled and finely crushed
  • 2cm ginger, peeled and finely grated
  • ½ tsp fine sea salt
  • ½ tsp hot chilli powder
  • 75ml natural yoghurt
  • ½ tsp garam masala (mixed Indian spices)
  • ½ tsp ground turmeric
  • 1/2!tsp kasoori methi
  • 1tsp ground cumin
  • 1-2 tbsp vegetable oil, for brushing
  • 1½ tbsp ghee or melted, unsalted butter
  • 2 garlic cloves, peeled and finely chopped
  • 2cm ginger, peeled and finely chopped
  • 1 cardamom pod, seeds lightly crushed
  • 2 cloves
  • 1tsp ground coriander
  • 1tsp garam masala (mixed Indian spices)
  • 1tsp ground turmeric
  • 1tsp hot chilli powder, or to taste
  • 275ml tomato pure
  • 1tbsp lemon juice (optional)
  • 40g unsalted butter
  • 100ml double cream
  • 1tbsp chopped coriander, to garnish

Method of making the Butter Chicken

  • In a bowl marinate chicken with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 mins.
  • Mix together the yogurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
  • Preheat the oven to 180ºC/Fan 160ºC/gas mark 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 mins. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 mins until just cooked through.
  • For the sauce: Heat the ghee or butter in a pan and add the garlic and ginger. Fry for a min or so then add the cardamom, cloves, coriander, garam masala, turmeric and chilli powder. Stir well and fry for 1-2 mins until they give off a lovely aroma. Stir in the tomato pure and lemon juice and cook for another couple of mins. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth. Taste and adjust the seasoning.
  • Transfer to a warm bowl and serve hot, garnished with chopped coriander, cream and dollops of Butter.Accompanied with steam rice, butter Naan or as per your likings.

Chef’s Nectar, “Lamb ke Kofte” superb tasty delight!


Delicious Lamb ke Kofte

Kofta curry is a delicious dish of succulent grilled or broiled beef meatballs in a rich, creamy and spicy sauce. It is full of fragrant Indian spices and makes a great weeknight dinner. This low carb meatball curry is also freezer friendly. Great tips for lightening it up also included.

Ingredients for making the lamb koftas❤️

KOFTA KEBAB

  • 1 pound ground lamb (90% lean meat, 10% fat)
  • 1 onion medium, grated
  • 1 egg large
  • 4 tablespoons bread crumbs
  • 2 tablespoons cilantro chopped
  • 1 tablespoon mint fresh, chopped (or 1 teaspoon dry mint)
  • 1 tablespoon ginger garlic paste
  • 2 teaspoons garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon paprika
  • 1 teaspoon chilly flakes
  • 1 teaspoon salt as per your taste
  • Ingredients for making the lamb curry🥰

CURRY

  • 2 tablespoons olive oil
  • 1 onion medium, chopped
  • 2 tablespoon ginger garlic paste
  • 1 tablespoon garam masala
  • 1 teaspoon chilli powder
  • 1 teaspoon haldi/turmeric
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ¾ teaspoon salt as per taste
  • 1 chili pepper chopped (jalapeno or cayenne or serrano)
  • 1 tablespoon paste of tomato
  • 1½ cups puréed tomatoes
  • 1 cup yogurt whole, whipped
  • 2 tablespoon fenugreek leaves chopped (or 1 tablespoon dried leaves)
  • 1 cup water
  • 2 tablespoons heavy cream(optional)
  • Cilantro chopped for garnish

Method of making the Lamb ke Kofte❤️

  • Place all the ingredients for kofta (meatballs) in a bowl. Mix and knead it well for 3-4 minutes. Let it rest as you prepare the curry.
  • Heat olive oil in a pan at medium heat. Add chopped onions and sauté until golden brown.
  • Add the ginger and garlic paste and stir for 2 minutes. Add the tikka masala, chili powder, turmeric, cumin powder, coriander powder, salt and mix well.
  • Then add the chili peppers, tomato paste and stir 2 minutes. Next add the crushed tomatoes and stir it in.
  • Add the whipped yogurt and stir thoroughly. Add the fenugreek leaves, which give a distinctive taste to this dish.
  • Then add 1 cup of water and stir (adjust the water as needed). Let it simmer about 20 minutes, until some oil starts surfacing on the top.
  • Meanwhile, shape smooth and cylindrical (or round) koftas and set aside. Place the koftas on a baking sheet lined with aluminum foil and broil it on high for about 3 to 5 minutes on both sides.
  • The broiling time may be differ from each oven, so make sure to check initial progress. Alternatively the koftas may also be grilled. The koftas do not have to be completely cooked in this process as they will cook further in the sauce.
  • If necessary, you may use a blender and process the sauce. Add the koftas to the sauce. Adjust seasoning and consistency as needed.
  • Increase the heat to medium high and once the curry starts bubbling, lower the heat and simmer for about 10 minutes.
  • Sprinkle chopped cilantro leaves on the top. You may drizzle cream or whipped yogurt on top.
  • Serve this meatball curry with rice or with flat indian bread. Garnished with chopped coriander. Enjoy this recipes with salad of your own choice to give a extra punch to your taste buds.😋

Chef’s Nectar, “Duck Jhalfrezi” delicious !


Ingredients for making the Duck Jhalfrezi 🥰

  • bay leaves
  • green peppers
  • red peppers
  • chilli powder
  • coriander leaves
  • cinnamon bark
  • whole cloves
  • ground coriander
  • ground cumin
  • duck breasts
  • garlic
  • fresh ginger
  • cumin seeds
  • onions
  • green chillies
  • turmeric
  • tomato paste
  • green cardamom pods
  • garam masala
  • black cardamom seeds
  • black cumin seeds
  • black peppercorns

Method of making the Duck Jhalfrezi ❤️

  1. Heat oil in a pan, add the cumin seeds, chilli and garlic and fry until lightly browned.
  2. Add the chopped tomatoes, salt and turmeric then cook so the tomatoes break down to make a lovely thick sauce.
  3. Add the duck and stir to coat the pieces. Reduce the heat, place the lid on the pan and leave to cook for 15-20 minutes on a low heat.
  4. I like to add a bit of a zing to the sauce so I stir in some yoghurt, but you don’t have to.
  5. In a separate pan heat some oil and add the cumin seeds. Once fragrant stir in the chunky onions and peppers, tomato and the chilli, and then stir fry. You can cook these as much or as little as you like (I prefer mine with a bit of a crunch) then stir in the garam masala.
  6. Once the duck is cooked and the sauce has reduced stir in the vegetable mixture. simmer for a couple of minutes then serve hot garnished with edible flowers coriander sprigs or as per the garnish of your choice, accompanied with steam rice or pulao rice. Enjoy this fabulous recipe with your loved one.
  7. Definitely they will love this preparation ❤️

Please note

You can cooked duck breast separately in the clay oven or in the oven for 15 to 20 minutes till it’s cooked. And then you have to carve it on the Jhalfrezi sauce. Chef’ s secret!!