Some of the innovative creations, Lamb shank, famous known as Nihari Gosht..

 

Cajun jambalaya Chef Avtar Singh rana Classic recipe

Jambalaya is a traditionally dish of native American and good resources of so many different countries, its succulent , sweet and spicy flavors enticed the appetite and good source of nutrition and proteins.

Jambalaya is a savory rice dish that developed in the U.S. state of Louisiana fusing together African, Spanish, and French influences, consisting mainly of meat and/or seafood, and vegetables mixed with rice and spices. 
 

Ingredients for making the Jambalaya

1 tablespoon olive oil

1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut in 1/2" bias-cut slices
2 cups chopped yellow onion
1 cup chopped celery
1 cup chopped red bell pepper
2 tablespoons minced garlic
1 jalapeno pepper, seeded and minced
2 cups uncooked jasmine rice
3 cups unsalted chicken stock
1 (14.5 ounce) can diced tomatoes, drained
1 ½ teaspoons kosher salt
½ teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined
½ cup thinly sliced scallions, plus more for garnish
2 tablespoons fresh lemon juice

Method of making the Jambalaya

1. Heat oil in a large heavy bottomed pan  over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until lightly browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until vegetables are softened. Add rice and cook, stirring constantly, 30 seconds.

2. Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is just tender, 10 minutes later. Add shrimp, cover, and cook until shrimp turn pink, about 4 minutes. Remove from heat. Stir in scallions and lemon juice. Garnish with additional scallions.

3. Served hot garnished with fresh green spring onions, yum yum yummy..

Burrata Salad (In My Way of plating and style)

" Burst Tomato Burrata Salad. Juicy roasted cherry tomatoes, creamy burrata cheese, dollops of pesto, swish of olive oil and crusty bread. Simple, luscious, rustic perfection"

Ingredients needed to make the Salad

• ▢200g/ 6 oz x 1 fresh burrata cheese

Roasted tomato: Optional 

• ▢500g/ 1 lb (4 cups) cherry or grape tomatoes
• ▢2 tbsp extra virgin olive oil
• ▢2 tbsp shallot , finely chopped (US: shallot), ~1/2 small (Note 3 subs)
• ▢1/2 tsp cooking/kosher salt
• ▢1/4 tsp black pepper
• ▢2 tsp sherry vinegar (or apple cider or red wine vinegar)

Serving:

• ▢1/2 tsp salt flakes (or half the quantity for cooking/kosher salt) (Note 4)
• ▢1 tbsp extra virgin olive oil , a good one is best, for finishing
• ▢Few fresh basil leaves , for sprinkling (Note 2)
• ▢Warmed crusty bread , for mopping

• e-chill – Take the burrata out of the fridge and leave on the counter for 30 minutes, to take the fridge-chill out of it. Keep it in the water in the tub.

Roasted tomatoes:

• Preheat oven to 200°C/400°F (180°C fan).
• Roast 10 min – Toss the cherry tomatoes with the olive oil, shallot, salt and pepper (in a bowl, or on a tray). Spread on a tray. Roast 10 minutes until softened but not collapsing.
• Vinegar – Gently push the tomatoes to one end of the tray. Drizzle over vinegar. No need to mix.

Arrange on the platter

• Tomatoes – Carefully transfer tomatoes to a plate, spreading them out in a single layer.
• Burrata – Gently (GENTLY!!) drain the water out of the tub and roll the burrata out into your hand. Place a burrata on top of tomatoes.
• Finish – Drizzle the 1 tablespoon of good extra virgin olive oil all over the plate. Dollop pesto randomly all over. Sprinkle with salt flakes and basil.
• Serve with crusty bread on the side! or you can serve on the top of the sour dough.

Creamy au Gratin Potatoes

 

There's nothing like au gratin potatoes to take any meal over the top. The creamy, decadent, and oh-so satisfying recipe is sure to please everyone at your table.

Au Gratin Potatoes Ingredients

These are the ingredients you'll need to make this top-rated au gratin potatoes recipe:

• Potatoes: This recipe starts with thinly sliced Russet potatoes. You can substitute Yukon gold, if you like.
• Onion: Slice one onion into rings to layer with the potatoes.
• Seasonings: These creamy au gratin potatoes are simply seasoned with just salt and pepper.
• Butter and flour: The cheese sauce starts with a roux made with butter and all-purpose flour.
• Milk: Make sure you slowly whisk in the milk to create the creamiest consistency.
• Cheese: Because isn't everything better with shredded Cheddar?

How to Make Au Gratin Potatoes

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these creamy potatoes au gratin:

1. Assemble the casserole: Layer half of the potatoes in the bottom of the prepared baking dish. Season. Layer onion slices over top, then top with remaining potatoes. Season again.
2. Make the sauce: Melt the butter in a saucepan. Gradually whisk in flour and salt and cook for about 1 minute. Gradually whisk in the milk. Cook, whisking constantly, until the mixture has thickened. Stir in the cheese.
3. Bake the casserole: Pour the sauce over the potatoes. Cover the dish with foil and bake in the preheated oven until the potatoes are tender and the sauce is bubbling.

Au Gratin vs. Scalloped Potatoes

Au gratin potatoes and scalloped potatoes are both creamy, rich, and starchy side dishes. But they're not quite the same thing: Au gratin potatoes are usually sliced slightly thinner than their scalloped counterparts. Also, scalloped potatoes traditionally don't include cheese (but more modern recipes can incorporate cheese into the mix).

Crabby Cream Cheese Wontons (Chef Avtar Singh rana )

 Wonton wrappers are filled with cream cheese, crab meat (I use imitation, but you can use either), garlic, and onions. You just have to heat them so the cheese is melted hot. Check the temperature Don't overcook. One of the best and healthiest Starter to go well with sweet and sour sauce.

Chefs Special Ingredients

1 quart oil for deep frying
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) package imitation crabmeat
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon minced garlic
3 tablespoons Worcestershire sauce
1 bunch green onions, finely chopped
1 (14 ounce) package wonton wrappers
2 egg whites

7 cilantro sprigs

Method of making the wontons

1. Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
In a medium bowl, mix together cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.

2. Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper.
Place egg whites in a small bowl. Using the fingers, spread egg white over two edges of the wonton wrappers. Fold into triangles and press to seal edges.

3. In small batches, deep fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve hot garnished with Cilantro sprigs

Chef Avtar note

You can fry it in a oil or bake it in a oven as well.

Dingling Dangling Sumptous BBQ Meat Balls

• Easy chefs Avtar special Ingredients
  2 cloves garlic
  2 sprigs juliennes chives
  2 pounds ground beef
  1 ½ cups fresh bread crumbs
  2 eggs
  ½ cup milk
  ¼ cup chopped onion
  1 ½ teaspoons salt
  1 (18 ounce) bottle barbecue sauce

• 1 tsp chilly flakes

• 
  

• Method of cooking this awesome and delicious recipe
  Preheat the oven to 375 degrees F (190 degrees C).
  Combine ground beef, bread crumbs, eggs, milk, onion, and salt together in a large bowl. Shape into meatballs, about 1 inch in diameter. Arrange meatballs in a 9x13-inch baking dish.
  Bake in the preheated oven for 25 to 30 minutes. Pour barbecue sauce over meatballs and bake for 35 more minutes.

• Check the cooking temp 165 F arrange the meat balls in a plate served hot garnished with juliennes chives, for more appealing you can add toasted sesame seeds as well. in that it looks more bright and enhance the taste.

CHICKEN/ MURGH HARYALI TIKKA

To serve: 4 Portions
Cooking Time- 10-15 Minutes

INGREDIENTS
Chicken leg Boneless – 850 gms
Paste Mint leaves 100 gms
Corinader Leaves – 250 gms
Boiled Spinach – 50 gms
Green Chilli -10 gms
First Marination
Ginger Garlic paste- 2 tbsp
Lemon Juice – 20 ml
Salt – to taste
Yellow Chilli Powder -1/2 tsp
Refined Oil- 10 ml
Second Marination
Hung Curd – 100 ml
Garam Masala – 30 ml
Mustard Oil – 30 ml
Melted Butter – for basting

Method
Clean, wash and cut each chicken pieces into half and pat dry with a cloth and keep a side.
Paste
Put mint leaves, coriander, spinach, and green chillies, in a processor and make a thick paste. Transfer it to a bowl.
First Marination
Apply half of ginger garlic paste,1 tbsp. lemon juice, salt, yellow chilli powder, and oil and rub well into the chicken pieces. Keep aside for 1 hour
Second Marination
In a bowl whisk hung curd, add green paste, ginger garlic paste, garam masala, remaining lemon juice and mustard oil and mixed well.
Cooking
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 a charcoal grill for 6-7 minutes.
3. 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.
4. When cooked transfer the chicken on the serving dish.
5. Serve hot garnish with chat masala, accompanied with salads and mint chutney

CHICKEN/ HARYALI CHOOZA KEBAB

To serve: 4 Portions
Cooking Time- 10-15 Minutes

INGREDIENTS
Chicken leg – 16 nos
Mint leaves – 100 gms
Fresh Coriander leaves – 250 gms
Boiled Spinach – 50 gms
Green Chilli – 10 nos
Black Salt – to taste
Ginger garlic paste – 2 tbsp
Lemon juice -, 10 ml
Salt – to taste
Hung Curd – 100 ml
Garam Masala – ½ tsp
Mustard Oil – 30 ml
Melted Butter – for basting

Method
Clean, wash and make incisions on chicken legs with the help of sharp knife. At least three on each side
In a processor/blender put mint leaves, coriander leaves, spinach, green chillies and black salt and make a fine paste, and transfer it to a bowl.
First Marination
Apply 1 tbsp ginger garlic paste half lemon juice and salt to the chicken legs and leave aside for 2 hours.
Second Marination
Second Marination
In a bowl, whisk hung curd and adds the remaining ingredients in the order listed and mixed well.
After Squeezing excess moisture put chicken pieces into the marinade. Rub well and keep aside for 3 hours

Cooking
1.Take a skewer and skew the marinated chicken legs, keep a tray underneath to collect drippings.
2.Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.
3.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.
4.When cooked transfer the chicken on the serving dish.
5.Serve hot garnish with chat masala, accompanied with salads and mint chutney

SANGAM SEEKH KEBAB

To serve: 4 Portions
Cooking Time- 10-15 Minutes

INGREDIENTS
Chicken mince- 350 gms
Mutton Mince- 350 gms
Grated Cheese – 20 gms
Ginger Garlic paste – 1 tbsp
Chopped Ginger - 1 tbsp
Chopped Garlic -1 tbsp
Fried Curry Leaves – a few
Kashmiri Red Chilli Powder – 1 tbsp
Shehenshahi Masala- 1 tsp (Chef Special)
Egg Yolk – 1 no
Lemon Juice – 1 tsp
Turmeric Powder- ½ tsp
Saffron - a pinch
Kewra water – 1 tbsp
Choppe spring onions- 1 tbsp
Chopped Coriander – 1 tbsp
Melted Butter – for basting

Method
In a bowl put chicken mince and mutton mince and add grated cheese, ginger garlic paste, chopped ginger and garlic, fried curry leaves, kashmiri red chilli powder, shehenshahi masala, egg yolk , lemon juice, mixed well.
Divide this mince into 2 equal portions
Keep one part aside. To the other half add the remaining ingredients and mixed well.
Adjust the seasoning in both the mixture and divide both the mixture into 16 equal portions and make balls.

Cooking
1.Take a skewer using a wet palm; spread this mixture along the length of the skewer in a cylinder shape and an inch apart to make each kebab 4 inches long.
2.Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.
3.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.
4.When cooked transfer the chicken on the serving dish.
5.Serve hot garnish with chat masala, accompanied with salads and mint chutney

KAKORI KEBAB

To serve: 4 Portions
Cooking Time- 10-15 Minutes

INGREDIENTS
Mutton Mince – 800 gms
Ginger Gaelic Paste -1 tsp
Cashewnut Paste – 3 tbsp
Salt – to taste
Garam Masala – 1 tbsp
Yellow Chilli powder –1 tbsp
Ghee – 20 gms
Melted Butter – for basting 30 ml

Method
In a bowl take mutton mince; add ginger garlic paste and all the ingredients as listed in the ingredients.
Divide the mixture into 16 equal parts and make balls
Take a skewer and using a moist hand apply each ball on the skewer in a cylindrical shape along the skewer. Grill over charcoal grill at a moderate temperature for 4 to 6 minutes.
Baste with melted butter and further roast for 5 to 6 minutes
Serve hot along with choice of chutney and salad.

JALPARI HASEENA

To serve: 4 Portions
Cooking Time- 10-15 Minutes

INGREDIENT
Prawns A grade (50-60 gms)- 10 nos
Fish Fillet – (50-60 gms)- 10 nos
Marination of Prawns
Ginger Garlic paste – 30 gms
Red Chilli paste- 40 gms
Salt – to taste
Ajwain – 20 gms
Hung Curd – 400 gms
Cream – 30 ml
Egg – 1 no
Turmeric – 1 tbsp
Garam Masal – 1 tsp
Lemon Juice – 25 ml
Refined Oil – 60 ml
Marination of Fish
Ginger Garlic PASTE – 30 GMS
Salt –to taste
Ajwain - 20 gms
Hung Curd – 60 ml
Egg – 1 no
Ajwain Seeds – 2 tbsp
Grama Masala – 1 tsp
Lemon Juice – 25 ml
Refined Oil – 60 ml
Melted Butter – 30 ml for basting

Method
Deshell and devein prawns tail. Wash, pat dry and keep a side
Flatten fish fillet ¼ inch, trim the sides so that a prawn can be rolled in each fillet.
Marination of Prawns
First Marination
Apply half of the ginger garlic paste and red chilli paste, salt, ajwain to the prawn, rub well and keep for 3 hours
Second Marination
In a bowl whisk hung curd, add the remaining ingredients in the order listed and mixed well.
Squeeze excess moisture from the prawns and dip it in the above Marination. Rub well and keep for 2 hours
Marination Fish
Prepare marination same as for prawns except for red chilli powder and turmeric powder. Arrange fish fillet on a tray. Apply marinade on the fish on both sides. Keep it for 3 hours
Cooking
Take marinated fillet and place marinated prawn tail on it, roll and secure it with a toothpick at the end.
Prepare all the fillets in the same way and keep aside.
Take a skewer and skew marinated fish and prawn roll one inch apart, cover with remaining marinade. Roast it in a tandoor at a moderate temperature for 8-10 minutes.
Remove the hang skewer to let excess moisture drain out completely.
Baste with melted butter and roast again for 2-3 minutes.
Transfer to a palate and serve hot with choice of salad and chutney.

Kulfi Faluda

INGREDIENTS OF MAKING KULFI FALUDA

⅓ cup faluda sev

½ tablespoon sabja seeds (faluda seeds)

4 kulfi

2 tablespoon rose syrup

A few chopped pistachios, almonds or cashews.

INSTRUCTIONS

preparation for kulfi faluda

Soak the sabja seeds in enough water for 30 minutes.
once they swell, strain and keep aside. you can also refrigerate the soaked seeds.

prepare the faluda sev according to package instructions.
if cooking the faluda sev, then once cooked, rinse the cooked falooda sev in water. drain and keep them aside. let them cool completely.

making kulfi faluda

Add 1 tbsp sabja seeds in a bowl or serving plate.
add 1 to 1.5 tbsp faluda sev.
remove the kulfi from the moulds. slice them into 2 or 4 slices.
place each kulfi with its slices on top of the faluda and sabja seeds.
pour 1/2 tbsp of rose syrup. sprinkle the dry fruits.
serve kulfi faluda immediately.

Chef own plating you can simply add the kulfi on faluda and have it with the dry nuts on the top as a garnished.