List vikas = [
  {
    "serves": "4",
    "prepTime": "10 minutes",
    "cookTime": "45 minutes",
    "asset": "assets/chefs/vikas/khubani.jpeg",
    "name": "Khubani ka Shahi Tukda",
    "items":
        "For the rabdi:\n3 cups whole milk\n1/2 cup sugar\n1/4 tsp green cardamom powder\nFor the shahi tukda:\n1 cup granulated sugar\n1 cup whole milk\nGhee, for deep frying\n1/4 tsp saffron strands\n4 slices white bread\n100 gms dried apricots, soaked overnight and drained\n2 Tbsp pistachios, finely chopped\n2 sheets edible silver/gold leaf (Optional)",
    "process":
        "For the rabdi:\n1.Heat milk in a kadhai (wok) over medium heat and bring to a boil. Lower the heat and cook, stirring continuously, till it thickens to a consistency of a custard sauce.\n2.Remove from heat, add sugar and cardamom powder and stir till sugar dissolves. \nThe mixture will thicken on cooling.\nFor the shahi tukda:\n1.Combine the sugar with 2 cups water in a saucepan and cook over medium heat, stirring till sugar dissolves and the syrup thickens to one-string consistency.\n2.Add the drained apricots to the syrup and cook till tender. \nRemove apricots from syrup and set aside.\n3.In another saucepan, combine the milk with saffron and prepared sugar syrup (The syrup in which the apricots were cooked) and simmer for 5 to 7 minutes. \nRemove from heat and keep warm.\n4.Heat the clarified butter in a kadhai over medium heat, and deep fry the bread slices till golden and crisp. \nRemove and drain on absorbent paper.\n5.Soak the fried bread slices in the warm milk for 2 minutes.\n6.Sandwich the cooked apricots between the softened bread.\n7.To serve, arrange the sweet apricot sandwiches on a plate and spoon rabdi over. Sprinkle over with pistachios and garnish with silver leaf.\n8.Serve warm."
  },
  {
    "serves": "4",
    "prepTime": "10 minutes",
    "cookTime": " 20 minutes",
    "asset": "assets/chefs/vikas/kacche.jpeg",
    "name": "Kacche Kele ki Asharfi Recipe",
    "items":
        "2 Tbsp oil\n2 large onions, finely sliced\n6 unripe green bananas, boiled in their skins\n4 potatoes, boiled\n1 1/2 Tbsp ginger-garlic paste\n2 Tbsp fresh coriander, finely chopped\n2 tsp red chilli powder\n2 Tbsp gram flour (besan)\n1/2 tsp green cardamom powder\nSalt, to taste\n2 medium capsicums, tops cut off and cleared of seeds and white pith\n1 1/2 clarified butter (ghee)",
    "process":
        "1.Heat oil in a fry pan over medium heat. Add onions and fry golden. Remove and drain on absorbent paper. \nFinely chop the browned onions.\n2.Peel the bananas and potatoes and mash well.\n3.In a mixing bowl, combine the mashed bananas and potatoes with chopped browned onions, ginger-garlic paste, chopped coriander, chilli powder, gram flour, cardamom powder & salt and mix thoroughly.\n4.Fill this mixture into the cleaned hollow capsicums and stuff well. \n  Using a sharp knife cut the stuffed capsicum horizontally into 2-inch thick slices.\n5.Heat the clarified butter in a frying pan and shallow-fry the stuffed capsicum slices till the capsicum softens slightly and the filling is golden and crisp.\n6.Remove, drain on absorbent paper and serve hot with coriander and mint chutney."
  },
  {
    "serves": "2",
    "prepTime": "0",
    "cookTime": "30 minutes",
    "asset": "assets/chefs/vikas/cafreal.jpeg",
    "name": "Chicken Cafreal",
    "items":
        "2 pieces chicken\n1 cup water\n1/2 tsp salt\n2 Tbsp chopped coriander\n1 piece cinnamon\n6 cloves\n1 small piece ginger\n5 green chillies\n6 pieces garlic\n1/2 tsp cumin seeds\n2 pieces cardamom\n1 tsp vinegar\n4 tsp white rum\n4 Tbsp oil\n10 onion rings",
    "process":
        "1.Add salt to chicken and cook in water on full flame for 3 minutes.\n2.Grind coriander, cinnamon, cloves, ginger, green chillies, garlic, cumin seeds, cardamom, vinegar and white rum to a paste.\n3.Add paste, two tbsp oil and onion rings to the cooking chicken and reduce flame to low.\n4.After ten minutes add two more tbsp oil and white rum.\n5.Simmer on fire till all the water evaporates and the chicken readies.\n6.Serve hot with salad and chips."
  },
  {
    "serves": "2",
    "prepTime": "10 minutes",
    "cookTime": "40 minutes",
    "asset": "assets/chefs/vikas/piccata.jpeg",
    "name": "Chicken Piccata With Bread Salad",
    "items":
        "2 Chicken breast (batted thinly)\n1/3 Cup Flour\n1 Egg\n1/2 Cup Parmesan cheese\n1 tsp Parsley\n1 tsp Chives\n1 Tbsp Butter\n1 tsp Olive oil\nTo taste Salt & pepper\nFor Bread Salad:\n1 Small Ciabata bread loaf\n2 Tomatoes\n8 Olives\n1/2 Bell peppers\n3 Basil leaves\n1/2 Cup Olive oil\n2 tsp Red wine vinegar\n1/2 Cup Tomato juice\n1/3 Cup Sun dried tomatoes",
    "process":
        "Prepare the Chicken:\n1.Season the chicken breasts with salt and pepper. \nMake a batter with the Parmesan cheese, parsley, egg, chives.\n2.Beat well. Dip the seasoned chicken into the flour and then into the batter.\n3.Shallow fry in a mix of olive oil and butter until golden brown.\nPrepare the Salad:\n1.Cut the bread into chunks. Sprinkle some olive oil, and bake for 6 minutes.\n2.Set aside to cool slightly.\n3.In a bowl mix the tomatoes, olives, yellow bell peppers and the sun dried tomatoes. \nSeason to taste with salt and cracked black pepper.\n4.Whisk together the tomato juice, red wine vinegar, olive oil, and the basil. \nPour over the bread. Add it to the tomato and olive mixture."
  },
  {
    "serves": "2",
    "prepTime": "0",
    "cookTime": "30 minutes",
    "asset": "assets/chefs/vikas/breakfast.jpeg",
    "name": "French Breakfast Radish with Mustard Dressing",
    "items":
        "1 Small Baguette\n6 oz Fingerling Potatoes\n3 oz French Breakfast Radishes\n1 Fennel Bulb With Fronds\n1 head Butter Lettuce\n1 large bunch Mint\n1 Shallot\n1 Tbsp Red Wine Vinegar\n1 Tbsp Whole Grain Mustard\n¼ cup Red Quinoa\n4 oz Goat Cheese",
    "process":
        "1Cook the quinoa:\nPreheat the oven to 450°F. Heat 2 medium pots of salted water to boiling on high. Once the first pot of water is boiling, add the quinoa. \nCook 14 to 16 minutes, or until tender. \nDrain thoroughly and transfer to a large bowl. Set aside.\nPrepare the ingredients:\n2Prepare the ingredients:\nWhile the quinoa cooks, wash and dry the fresh produce. \nCut the baguette in half horizontally, then crosswise on an angle. \nCut off and discard the root end of the lettuce; separate the leaves. \nCut the potatoes into ½-inch-thick rounds. Trim off and discard the stem ends of the radishes; \ncut the radishes into bite-sized wedges. Cut off and discard the fennel stems and fronds; \nthinly slice the bulb. Pick the mint leaves off the stems; discard the stems. \nPeel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); \nplace the minced shallot in a medium bowl with the vinegar.\nCook the potatoes:\n3Cook the potatoes:\nAdd the potatoes to the second pot of boiling water. \nCook 8 to 10 minutes, or until tender when pierced with a fork. \nRemove from heat. Thoroughly drain the potatoes and set aside to cool slightly.\nMake the dressing:\n4Make the dressing:\nWhile the potatoes cook, add the mustard to the shallot-vinegar mixture. \nSlowly whisk in 2 tablespoons of olive oil until well combined; \nseason with salt and pepper to taste. \nSet aside.\nMake the goat cheese toast:\n5Make the goat cheese toast:\nWhile the potatoes continue to cook, place the baguette pieces on a sheet pan, cut sides up. \nDrizzle with olive oil and season with salt and pepper. Toast in the oven 6 to 8 minutes, or until golden brown. \nRemove from the oven and set aside to cool slightly. \nWhen cool enough to handle, spread the goat cheese onto the toasted baguette pieces. \nDrizzle with olive oil and season with salt and pepper to taste.\nFinish & plate your dish:\n6Finish & plate your dish:\nTo the bowl of cooked quinoa, add the cooked potatoes, radishes, fennel, lettuce and mint; \nseason with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); \ntoss to thoroughly combine and season with salt and pepper to taste. \nDivide the finished salad between 2 plates. \nServe with the goat cheese toast on the side. \nEnjoy!",
  }
];
