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Chefs nectar special Onion Bhaji Finely sliced onion smothered in a simple, fragrantly spiced batter and fried to crispy mouth watering nuggets/BhajiGluten free exceptional healthy but fried option with gram flour and herbal spices, which makes this recipe very unique. Enjoy.. How to make Onion Bhaji Ingredients for making the Onions into Bhaji 2 large red onions sliced thin 1 cup gram flour…

Chef’s Nectar-“Paneer Lababdar, Chef Special creation”

Paneer Lababdar Ingredients for making the Paneer Labbadar for making the Puree

1 cup water

2 tomato, cube

2 clove garlic

1 inch ginger

2 pods cardamom

4 cloves

15 cashew / kaju

½ tsp salt

Ingredients for making the Paneer Lababdar

2 tsp butter

2 tsp oil

1 bay leaf / tej patta

1 inch cinnamon

1 chilli, slit

1 tsp kasuri methi / dry fenugreek leaves

1 onion, finely chopped

¼ tsp turmeric

½ tsp…

Chef’s Nectar-“Crab Meat Sui Mai”

Crab Meat Sui- Mai

These savoury open-faced dumplings are a delightful appetizer to enjoy with a glass of chilled white wine or red wine or any single malt liquor.

Ingredients for making the Crab Meat Sui- Mai

6 nos medium shrimp

50 gms ground pork

1 egg whites

1 tbsp Chinese cooking wine

1 tbsp sherry

1 tbsp sesame oil

2 tbsp grated ginger root

1 tsp salt

1/2 tsp white pepper

100 gms frozen crab…

Pan Seared Salmon with wilted Spinach & mushroom in Bearnaise Sauce

Pan Seared Salmon with Wilted Mushrooms & Spinach 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 minced shallots

Kosher salt…

Chef's Nectar, " Mutton Burra Kebeb"

Mutton Burra Kebab Ingredients for making the Mutton Burra Kebab

8 pcs (120g each) mutton chops

25 gms onions

8 gms ginger

6 gms garlic

30 gms papaya

15 gms lime juice

10 gms salt

3 gms black salt

3 gms red chilli powder

3 gms kashmiri red chilli powder

3 gms shahi garam masala

0.5 tsp kasuri methi

1 tsp pepper

15 gms malt vinegar

20 gms mustard oil

70 gms hung yoghurt

For the dhungar

1 small pcchar…

Chef's Special, " Char Grilled Pineapple"

Char Grilled Pineapple Ingredients for the pineapple salad

1 (12 fluid ounce) can or bottle beer

½ cup honey

⅓ cup Dijon mustard

2 tbsp olive oil

1 tbsp fresh rosemary, or more to taste

1 tsp garlic powder

1 teaspoon salt

⅛ tsp freshly cracked black pepper

1 fresh pineapple

¼ cup pine nuts

1 (10 ounce) can mandarin oranges, drained

6 tbsp poppy seed salad dressing (Optional)

Method of making

Mix…

Bacon Stuffed Chicken Ingredients for making the Chicken

4 slices bacon

16 ounces boneless, skinless chicken breasts

1/2 teaspoon garlic powder

1/4 teaspoon pepper

2 cups fresh spinach

1/2 cup mozzarella cheese shredded

Method of making the chicken

Preheat oven to 350 degrees.

Butterfly your chicken breasts – hold your hand on top of the chicken breast and slice into the side of the chicken…

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Chef’s Corner

Jiggs Kalra

Khad Murgh

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Khad Murgh Recipe

Khad Murgh is a very delightful and aromatic dish-appetizer. This Mughlai dish is mostly prepared in the Northern regions of India. The dish-appetizer is prepared by mainly using chicken and roomali roti along with various exotic spices and herbs. This non-vegetarian recipe, could be an all…