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