Me As Chef

I've written mine favorite receipe for east US people who are gonna face sandra and will be staying home. So stay put and be safe at home and have this tasty treat and enjoy at home with family. This receipe is a favorite among delhi people and can be found everywhere in delhi eateries. Most liked during rainy season and winters in india and around   Bread Pakodas Masala Chai INGREDIENTS (BREAD PAKODA FILLING)  1) 5 Medium sized boiled potatoes mashed  2) 3 Tablespoons of chopped Cilantro/Coriander/Dhania Leaves  3) 2 Teaspoons of Red chilli powder  4) 2 Teaspoons of Dry Mango/Amchur powder  5) 1/2 Cup of Mint/Pudina coriander chutney  6) 1/2 Teaspoon of Black salt/Rock Salt  7) 1/2 Cup of Boiled peas mashed  8) Thin Slices of Onion  9) Thin Slices of Paneer/Cottage Cheese 10) Chaat Masala to Taste 11) Salt to Taste 12) 2 Chopped Green Chillies INGREDIENTS (BREAD PAKODA BATTER)  1) 4 Cups of Besan/Chickpea powder  2) 2 Teaspoons of Red chili powder  3) 2 Teaspoons of Garam Masala

INGREDIENTS: 1) 250 gms Badam/Almonds 2) 250 gms Ghee/Clarified Butter 3) 250 gms Mishri/Sugar 4) Few Almond flakes 5) 3 Tablespoon Milk 6) 1 Elaichi/Cardamom Powdered 7) Few strands of Saffron PREPARATION TIME: 30 mins HOW TO PREPARE: * Soak badam overnite,Peel the skin and grind it with water to a smooth paste. * Take a heavy bottom pan or non stick pan. * Add sugar and 1/2 cup water and bring to boil,wait till the sugar dissolves. * Simmer and Add the ground paste of almond and mix well to avoid lumps. * Add milk, cardamom and saffron soaked in luke-warm milk. * Keep stirring to avoid lumps. * Add a tsp ghee in regular intervals. * Keep stirring until the halwa starts leaving the pan. * Pour it in a greased plate to let it cool down and garnish with Almond flakes. FEW HINTS: 1) If lump form and do not blend with stirring, then blend it with blender. 2) If halwa is sticky, then add more ghee and keep stirring for a while. 3) Consistency will be perfect if the wh

INGREDIENTS: 1) 3 Aloo (potatoes), peeled 2) 1/2 Teaspoon red chilli powder 3) 1 Teaspoon roasted cumin powder 4) 1 Teaspoon chaat masala 5) Tamarind Chutney according to taste 6) 1 Tablespoon Mint Chutney 7) Chopped Coriander Leaves 8) Optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds 9) Oil for frying PREPARATION TIME: 15 mins HOW TO PREPARE: * Dice aloo (potatoes) into a fairly large dice - 3/4 to 1 inch cubes * Heat oil in a wok and deep fry potatoes till golden brown.Drain on paper * In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala * Add mint chutney, tamarind chutney according to taste and toss to coat evenly * Serve with toothpicks, and garnished with coriander leaves * You can also additionally garnish the special indian aloo chaat with chopped onion, tomato julienne or pomegranate seeds

INGREDIENTS: 1) 1 Cup flour (Maida) 2) 1 Cup Cream (Malai) 3) 1 Cup Sugar 4) 1/2 Cup Curd/Yogurt 5) Pinch of salt 6) 5 Teaspoon Milk 7) 1 Teaspoon Baking Powder 8) 1/2 Teaspoon Soda-bi-Carbonate 9) 1 Packet Gems/M&M to decorate 10) Few Choco chips to decorate PREPARATION TIME: 30 mins HOW TO PREPARE: * Mix Flour, Baking Powder, Soda-bi-carbonate and salt, Keep aside * Beat Cream and Sugar together untill fluffy * Add Curd and beat well * Mix in Flour mixture untill you get a smooth batter * Add Milk and mix well * Grease a microwave dish and pour in the mixture * Microwave on 60% power for 8 - 10 mins * Check with a fork in the middle of the cake if it is cooked * Cool the cake on the wire rack for 10 mins * Decorate with Gems and Choco Chips * Serve in slices with tea/coffee

INGREDIENTS: 1) 4 Cups of Water 2) 1 Cup Chicken Breast Diced 3) 1/2 Teaspoon Jeera Powder 4) 1 Onion diced 5) 1" pcs Ginger thinly sliced 6) 1/4 Teaspoon Black Pepper Powder 7) Salt to Taste 8) 1 Tablespoon Butter/Ghee PREPARATION TIME: 20 Mins HOW TO PREPARE: * Boil the diced chicken pieces in water till chicken gets cooked * Add Onions and ginger to the water * Add Black Pepper, salt, Jeera powder and Butter * Let it simmer for 5 - 8 mins * Serve hot Clear chicken soup CAN HAVE IT ANYTIME! VERY LIGHT AND HEALTHY!

INGREDIENTS: FOR MARINATION: 1) 2 pcs Chicken Legs 2) 1 Cup Yogurt 3) 1/4 Teaspoon Turmeric Powder 4) 1/4 Teaspoon Chat Masala 5) 1 Teaspoon Red Chilli 6) 1/2 Teaspoon Salt 7) 1 Teaspoon Lemon Juice 8) 1 Teaspoon Oil FOR SALAD: 1) 1 Julian Sliced Tomato 2) 1 Julian Sliced Capsicum 3) 1 Thinly Sliced Cabbage 4) 1 Julian Sliced Boiled Carrot 5) 1/2 Cup Boiled Pasta 6) 1/2 Cup Vinegretted Baby Onions 7) 1/4 Teaspoon Black Pepper 8) Salt to taste 9) 1 Lemon Juice 10) 1/4 Teaspoon Chilli Flakes PREPARATION TIME: 30 mins HOW TO PREPARE: * Make cuts on the chicken pieces and keep aside * Mix all the ingredients for marination, then add chicken and marinate overnight * Grill in microwave for 12 mins each side * For Salad mix all the ingredients numbered 1 to 5 in a bowl * Add Black Pepper, salt, Chilli Flakes and Lemon juice for flavours * Place the salad on a serving tray * Garnish with vinegretted baby onions, coriander leaves and lemon wedges * When Chicken don

INGREDIENTS: 1) 1 Cauliflower grated 2) 1/2 Cup Peas 3) 1" Ginger Grated 4) 1/4 Teaspoon Ajwain (Carom Seeds) 5) 1/4 Teaspoon Jeera (Cumin Seeds) 6) 2 Tablespoon Oil 7) 1/2" Dalchini (Cinnamon) 8) 1/2 Teaspoon Turmeric Powder 9) 1/2 Teaspoon Red Chilli Powder 10) 1/2 Teaspoon Garam Masala 11) 1/2 Teaspoon Jeera Powder 12) 1 Teaspoon Coriander powder 13) 1 Teaspoon Kasoori Methi(Dry Fenugreek) 14) Salt to taste PREPARATION TIME : 20 mins HOW TO PREPARE: * Boil grated Cauliflower in salt water, Drain and keep aside * Heat oil and crackle Jeera, Ajwain and Dalchini * Add Turmeric Powder and Grated Ginger * Add Cauliflower and peas * Cook covered for 5 mins, then Add Kasoori methi * Add Red Chilli, Garam Masala, Jeera Powder and Coriander powder * Add salt according to taste (Be alert as cauliflower was boiled in salty water) * Serve hot with roti or parathas

INGREDIENTS: 1) 2 Cups Poha (Rice Flakes) 2) 1 Cup Onions Chopped 3) 1 Tomato Chopped 4) 1 Capsicum Chopped 5) 1/4 Cup Peas 6) 1/4 Cup Peanuts 7) Few Curry Leaves 8) 2 Tablespoon Oil 9) 1/2 Teaspoon Mustard Seeds 10) Pinch of Asafoetida Powder 11) Salt and Green Chilli to taste 12) 1/2 Teaspoon Red Chilli Powder 13) 1/4 Teaspoon Turmeric Powder 14) Coriander Leaves to Garnish PREPARATION TIME: 20 Mins HOW TO PREPARE: * Wash Poha and drain the water completely and keep aside * In a wok add Oil and crackle Mustard seeds and Curry leaves * Add in Turmeric powder and Asafoetida Powder * Add in all the vegetables and saute them for 3 mins * Add Salt, Red Chilli powder and Green chillies * Add Peanuts and saute for a min * Lastly add in Poha and mix well * Garnish with Coriander Leaves and Serve hot with Tea!

INGREDIENTS: 1) 1 Cup Rice 2) 1.5 Cup Jaggery 3) 2 pcs Elaichi Green 4) 4 Cups Water 5) Few drops of Kewra Essence 6) 1 Tablespoon Ghee 7) Sugar to taste PREPARATION TIME: 20 mins HOW TO PREPARE: * Cook Rice and Keep aside * Add Jaggery in parts to boiling water * When Jaggery melts add elaichi and kewra essence * After 3 - 4 Boils Add Rice and cook till the water vanishes * Sugar can be added to add extra sweetness if one prefers * Add Ghee for richness which again is optional * Serve hot or Cold as Prefered * Can garnish with Nuts, Coconut or caramel for rich flavours