Chef’s Nectar, ” Pastel Buns with Yema Filling”


These soft and chewy buns filled with yema filling are an absolute favorite in the Philippines. Although it’s a popular pasalubong from Camiguin, Ingredients for making the Pastel Buns 2 and 3/4 cups all purpose flour 3 tbsp granulated sugar 1 tsp salt 1 package instant yeast (2 and 1/2 tsp) 3/4 cups fresh milkContinue reading “Chef’s Nectar, ” Pastel Buns with Yema Filling””

Chef’s Nectar, “Funnel Cake”


Ingredients for making the Funnel Cake 2 cups milk 1 egg, beaten 1 tsp vanilla 2 cups all-purpose flour 1 tsp salt 1 tsp baking soda 1 tbsp sugar 1/2 stick (4 tablespoons) melted butter Icing sugar, for topping Method of making the Funnel Cake Combine milk, egg, vanilla in a large bowl. In aContinue reading “Chef’s Nectar, “Funnel Cake””

Chef’s Nectar,” Langos- Hungarian Fried Bread”


Ingredients for making the Langos Bread 1 large potato (freshly boiled, peeled, mashed and kept warm; don’t use leftover mashed potatoes) 2 1/2 teaspoons instant yeast (same as rapid-rise or bread machine yeast) 1 teaspoon sugar 1 3/4 cup refined flour 1 tablespoon vegetable oil 3/4 teaspoon salt 1/2 cup milk 2 cloves garlic (cutContinue reading “Chef’s Nectar,” Langos- Hungarian Fried Bread””

Chef’s Nectar,”Pokemon, Poke Ball Cake”


Ingredients for making the Pokemon, Poke Ball 225 g Stork with Butter 225 g caster sugar 4 medium eggs 225 g self raising flour 1 tsp vanilla extract 150 g milk chocolate 1 drop peach color 250 g whipped cream 50 g brown chocolate beans Method of making the Pokemon Cake For the Pokemon cake,Continue reading “Chef’s Nectar,”Pokemon, Poke Ball Cake””

Chef’s Nectar,”Apple Crumble”


Ingredients of Apple Crumble For Apple Dressing: 4 apples (thinly sliced), peeled 100 gms castor sugar 25 gms almond meal 1 tsp vanilla essence For Crumble Topping: 100 gms flour 75 gms butter 50 gms almond flakes 100 gms brown sugar Method of making the Apple Crumble In a baking tray take apples, coat themContinue reading “Chef’s Nectar,”Apple Crumble””

Chef’s Nectar,”Belgian Waffles”


Ingredients for making the Belgian Waffles 2 cups all-purpose flour 3/4 cup sugar 3-1/2 tsp baking powder 2 large eggs, separated 1-1/2 cups whole milk 1 cup butter, melted 1 tsp vanilla extract Fresh strawberries 10 gms Black berries 1 Tbsp Maple Syrup Method of making the Belgian Waffles In a bowl, combine flour, sugarContinue reading “Chef’s Nectar,”Belgian Waffles””

Chef’s Nectar, “Masala Dosa” South Indian Speciality


Masala dosa is crisp rice & lentil crepes stuffed with spiced potato masala, now in different variant you can stuffed it with any stuffing of your choice, like cottage cheese, exotic vegetable ratatouille, favorite pasta and many more.. Ingredients for dosa batter 330 grams idli rice 125 grams urad dal 35 grams thick poha orContinue reading “Chef’s Nectar, “Masala Dosa” South Indian Speciality”

Chef’s Nectar, ” Gulab Ki Kheer”


Gulab Ki Kheer Gulab ki Kheer is a perfect fusion of taste and aroma, which can be prepared without putting in much efforts. Here’s how you can make this easy Gulab Kheer in a short period of time by following some simple steps given below. This delectable kheer recipe is made using full cream andContinue reading “Chef’s Nectar, ” Gulab Ki Kheer””

Chef’s Nectar,”Shahi Tukda”


Shahi Tukda Hyderabadi famous sweet delicacy, which is an inseparable part of their culinary heritage. ‘Shahi Tukda’ also known as ‘Double ka Meetha’ is a delicious as well as indulgent delicacy, which can be prepared very easily at home without putting in much efforts. Ingredients for making the Shahi Tukda 5 bread slices 1/2 mlContinue reading “Chef’s Nectar,”Shahi Tukda””

Chef’s Nectar, “Mutabel”


Ingredients for making the Mutabel 1eggplant large (500 grams or more)2tbsp tahini4 tbsp yoghurt3cloves garlic1tsp salt or as per taste2 pcs/nos lemon2 tbsp extra virgin olive oil Method of making the Mutabel Place the eggplant on open flame. Keep rotating until entire skin is charred and flesh inside is soft and pulpy. Inserting a knifeContinue reading “Chef’s Nectar, “Mutabel””