Aloo Nazakat (Potato Glorified delicacy )

Aloo Nazakat

Ingredients of making this delicacy

4 Potatoes big
1/3 cup Bengal Gram Dal
2 Papad medium size
2 tbsp. Ginger Garlic Paste + 2 tsp
2 cup Plain Yogurt whisked
1 cup Paneer grated
1 1/4 tbsp. Chat Masala Powder
3 Green Chillies chopped
1 tsp Black Salt
2 tsp Garam Masala Powder
2 tsp Red Chilli Powder
5 gms Coriander Leaves
3 to 4 tbsp. Mustard Oil
Salt as per taste
Oil as required for frying

Method of making the Aloo Nazakat

1. Peel the potatoes and cut them in half.
Heat a pan of water over medium flame and bring to a boil.

2. Add the potatoes and simmer until tender.
Gently scoop out the insides leaving a shell all around.
Keep the scooped out flesh aside.

3. Heat a nonstick pan over medium flame.
Dry roast the dal until golden.
Remove, cool and grind to a fine powder.
Heat oil in a deep frying pan.
Fry the potato shells until the outer is golden brown.

4. Remove and drain excess oil.
Fry the papads in the same oil and drain excess oil.
Keep them aside until required.

5. Heat 2 tblsp oil in a nonstick pan.
Add the 2 tblsp ginger garlic paste and stir-fry for 30 seconds.
Add the reserved potato flesh and little salt.
Cook for 5 minutes.

6. Whisk the yogurt in a bowl. Add a little salt, 2 tsp ginger garlic paste, black salt, garam masala powder, red chilli powder, few coriander leaves and dry roasted dal and mix well.

7. Add mustard oil and mix again. Keep aside. Add paneer to a bowl along with chaat masala powder, coriander leaves, green chillies, salt and potato mixture.

8. Crush the papads and mix well, Fill the potato shells with the paneer-potato mixture
Gently drop them in the yogurt mixture and mix gently, Keep aside for 60 to 90 minutes.
Then transfer them to a greased baking tray lined with parchment paper.
Bake in a preheated oven at 350F/180C for 20 to 25 minutes.
Serve as it is as a snack or serve with naan.

Beef Burger with cheese & French fries

Beef burgers

Chef's Serving suggestion:

4 hamburger buns, halved
1 large beef tomato, sliced into 4 thick slices
2 sweet green gherkins, sliced lengthways
4 teaspoons of low-fat mayonnaise

Ingredients spices to add on to make it more palatable

1 teaspoon of olive oil
1 small onion, diced
1 clove of garlic, crushed
400 g of lean minced beef
1 tablespoon of fresh or dried sage, chopped
1 large egg, beaten
Black pepper to taste

Method of making the Burger

1. Cook the onion and garlic on medium heat for a few minutes in a frying
pan with some oil until soft – around 2 minutes on a medium heat.
2. Place the mixture in a large bowl and leave it for a short while to cool.
3. Add the mince and egg to the bowl. Mix well and season with pepper.
4. Shape the mixture into 4 thick burgers – use some flour on your
hands to prevent the meat sticking. Place on a covered plate or in a
sealable container.
5. Keep cool in the fridge until ready to cook.
6. Cook the burgers in a hot frying pan with some olive oil for at least
10–12 minutes each side.
7. Before serving, ensure that the burgers are cooked thoroughly. Cut into
them with a clean knife and check that they are piping hot all the way
through, there is no pink meat remaining and that the juices run clear.
8. When cooked, serve the burger immediately in the bun and
dress as desired. served with accompaniments of your choice, quick meal at any time.

Grilled Pork Chops with Apple Sauce

Grilled pork chops with apple sauce

Ingredients for making the Pork chops

4 lean pork chops
4 medium potatoes
360 g of green beans or French beans
4 dessertspoons of apple sauce
Salt and pepper to taste

1 tbsp. of fresh parsley

Method of making the Pork chops

1. Preheat the grill for 10 minutes.
2. Wash the potatoes and put in a saucepan of water.
3. Boil the potatoes in their skins until tender, remember
larger potatoes take longer to cook.
4. Wash the beans and put in another saucepan of water.
5. Boil the beans until tender but still slightly crunchy.
6. Drain the potatoes and beans once cooked.
7. Trim off any excess fat from the pork chops.
8. Cook on a hot grill for about 5 minutes each side. Or until the meat reaches the temp 140-145 degree f
9. Check that the juices run clear and there is no pink meat.
10. Season with salt and pepper to taste.
11. Serve with the apple sauce.

For potatoes & beans

In a sauce pan melt little butter with chop garlic sauté potatoes and beans with salt and butter

For plating

Arrange potatoes and beans on the side, Place the pork streak on the top of the Potatoes and pour apple sauce on the top, garnished with chopped parsley.

Chicken soup

Chicken soup

Ingredients for making

1 teaspoon of vegetable oil
275 ml of low-fat milk
1 low-salt chicken stock cube dissolved in 575 ml of boiling water
pinch of salt if desired
pepper
1 finely chopped onion
2 medium size potatoes, cubed

Method of making the soup

1. Heat the oil in a saucepan.
2. Add the finely chopped onion and fry for 1 minute.
3. Gradually stir in the stock and the milk with the salt and pepper.
4. To thicken, add the potatoes.
5. Bring to the boil and simmer for 15 minutes, keep stirring
until thickened.

Enjoy hot served with garlic bread or crispy bread stick

Scrambled eggs

Serve with toast of your choice

Ingredients
3 eggs
10 ml of vegetable oil
pinch of salt if desired
pepper
40 ml of low-fat milk

Method

1. Break the eggs into a shallow bowl and beat well with a fork.
2. Heat the oil in a saucepan then add the milk, pepper and salt.
3. Add the beaten eggs and stir over a moderate heat until mixture
is thick and creamy.
4. Do not cook for too long or it will curdle.
5. Serve on hot toast.

Omelets is one of my best breakfast

Omelets are one of the best for Breakfast
Serve with toast of your choice

Ingredients for making the Best omelets
4 eggs
1 dash of vegetable oil
pinch of salt if desired
pepper to taste
1 small onion, finely chopped
20 ml of water or low-fat milk

Cilantro optional

Method of making the Omelets

1. Heat the oil in a frying pan and fry the onion gently until it is cooked.
2. Beat the eggs into a bowl, add the water or milk, salt and pepper and
pour into the pan over the onion.
3. Spread the mixture around the frying pan and cook until the eggs are
set and come away from the edge of the frying pan.
4. Turn the omelets carefully to cook on the other side.

Pls Note: This is only my technique if you want you can exclude water, as it not necessary,

folding is the key of the omelet as well as the plating 

you can add so many ingredients as per your choice like vegetables, meat, and cheese..

Poached Classical Eggs served with toast & Beans, " Chef Avtar Singh Rana Style"

"Cooking is the Science as well as art, Poached eggs"

Ingredients for making the Poached eggs served with toast & beans

3 whole eggs

2 English muffin
10 ml of vinegar
pinch of salt if desired pepper
250 ml water

Balsamic vinegar for decoration only

Method of making it very simple

1. Put the water into a saucepan or frying pan, add the salt, pepper and
vinegar. Bring to the boil.
2. Break the eggs into the boiling salted water. Simmer gently until the
eggs are set (this takes about 2–3 minutes).
3. Serve with English Muffin and beans.

Note: Be careful while adding the egg into the water it should be stable not bubbling or else egg will break.