Chef’s Nectar,” Chena Payesh”


Ingredients for Chena Payesh Milk 1 1/2 litres Saffron (kesar) a few strands Lemon juice 1 1/2 tablespoon Sugar 1/2 cup Almonds blanched and chopped 5-6 Pistachios blanched and chopped 7-8 Method of making the Chena Payesh

Chef’s Nectar,” Shiitake Mushrooms with Silken Tofu in Black Bean Sauce”


“Shiitake mushroom are one of the specialty ingredients which is very nutritious and have the special appearance in the oriental dishes, available dry and fermented in the Asian market and in any grocery stores in the metros.” Ingredients for making the Shiitake 18 dried shiitake mushrooms 3 cups boiling water 1 tbsp cornstarch 1 cupContinue reading “Chef’s Nectar,” Shiitake Mushrooms with Silken Tofu in Black Bean Sauce””

Chef’s Nectar, “Chicken Siu- Mai”


Chicken Shu Mai (Siu Mai) is a popular dim sum item. Learn how to make chicken shu mai with this quick and amazing recipe that is better than the” Main Land- China” Ingredients for making the Chicken Siu-mai 1/2 lb boneless and skinless chicken thigh, ground 8 peeled and de veined medium shrimp, diced intoContinue reading “Chef’s Nectar, “Chicken Siu- Mai””

Chef’s Nectar, “Malpua Rabdi” Awesome Dessert !


Ingredients for Batter 1 cup all purpose flour or 125 grams 1 teaspoon fennel seeds – kept whole or crushed 3 to 4 green cardamoms – crushed or ⅓ teaspoon cardamom powder 3 pinches baking soda or ⅛ teaspoon baking soda½ cup water or 125 ml water or add as required 3 tablespoon khoya (mawaContinue reading “Chef’s Nectar, “Malpua Rabdi” Awesome Dessert !”

“Thai Coconut Soup with Shrimps, (Tom Kha Goong)”


Ingredients for making the Tom Kha Goong 3 cups chicken (or vegetable) broth, low sodium 2 Tbsp fresh grated ginger 1 stalk lemongrass, cut in half lengthwise (or 1 Tbsp lemongrass paste) 1-2 tsp red curry paste (according to taste) 2 Tbsp fish sauce 1 can (15oz.) light coconut milk 1 cup shitake mushrooms, slicedContinue reading ““Thai Coconut Soup with Shrimps, (Tom Kha Goong)””

“Teriyaki Chicken with Sticky Rice”


Ingredients for making the Teriyaki Chicken 1 1/4 lbs. boneless skinless chicken breasts, diced into 1-inch cubes 1 Tbsp Sesame oil 2 tbsp kikkoman soy sauce 1/4 cup water 2 Tbsp mirin 2 tbsp Sake 1 1/2 Tbsp packed light brown sugar 1 Tbsp rice vinegar 1/4 tsp sesame oil (optional) 2 tsp peeled andContinue reading ““Teriyaki Chicken with Sticky Rice””

Sichuan Dumpling in Hot & Numbing Sauce


Ingredients for making the Dumplings For the Dumplings 1 pound ground pork shoulder 2 tsp kosher salt 1 tbsp sugar 1 tsp finely ground white pepper 1 1/2 ounces minced scallions or Chinese chives (about 2 scallions) 2 tsp minced fresh garlic (about 2 medium cloves) 2 tsp Shaoxing wine or dry sherry 40 thinContinue reading “Sichuan Dumpling in Hot & Numbing Sauce”

“Mediterranean Stuffed Wine Leaves”


Ingredients for making the stuffed wine leaves Stuffing for wine leaves 2 cups vegetable stock or purified water 1 cup brown rice 1 tsp salt or as per taste 1/3 cup grated radish 1/3 cup chopped scallions or green onions 1/2 cup minced celery 3/4 cup chopped fresh mint leaves 2 tbsp olive oil 2Continue reading ““Mediterranean Stuffed Wine Leaves””

Chef’s Nectar, ‘ Quinoa & Avocado Salad”


Ingredients for making the Qunioa Salad 250gms butternut squash, chopped into small chunks 2 tbsp Olive oil or rapeseed oil 120gms pack thin-stemmed broccoli, cut into small pieces 250gms pouch cooked quinoa small handful coriander, leaves picked and chopped small handful mint, leaves picked and chopped 4 spring onions, finely sliced on an angle 50gmsContinue reading “Chef’s Nectar, ‘ Quinoa & Avocado Salad””

Pan Seared Salmon with wilted Spinach & mushroom in Bearnaise Sauce


Ingredients for making the Pan Seared Salmon 1 clove garlic ½ cup flat leaf parsley, finely chopped 1 lemon, zested Salt Ground black pepper 2 tbs olive oil 4 thick salmon fillets, skin on, de-boned Ingredients for Bearnaise Sauce 1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2″ cubes 3 tablespoons mincedContinue reading “Pan Seared Salmon with wilted Spinach & mushroom in Bearnaise Sauce”