Me As Chef

INGREDIENTS: 1) 1 1/4 Cup Basmati Rice 2) 1 Onion chopped 3) 1 Cup Peas 4) 1/2 Teaspoon Garam Masala 5) 1/2 Teaspoon Red Chilli Powder 6) 1/2 Teaspoon Jeera/Cummin Powder 7) 1 Tablespoon Oil 8) 1 Teaspoon Jeera/Cummin seeds 9) 2 - 3 Long/Cloves 10) 1" piece Dalchini/Cinnamon PREPARATION TIME: 30 Minutes HOW TO PREPARE: * In a wok, add oil and heat it. Add long, dalchini and jeera to crackle * Add Onions and sauté for few minutes till they turn pink in color * Add Peas and cook for 2 - 3 minutes * Add salt, garam masala, red chilli, jeera powder and mix well * Add washed rice and mix well * Add 3 Cups of water( Double the quantity of rice) * Cover with lid and let it cook for 10 minutes on a low flame * If still not cooked(Depends on rice quality), then add 1/2 cup water, cook for 2-3 minutes * Turn off gas and let it be covered for 5 minutes * Serve hot with chilled curd/yogurt

INGREDIENTS: 1) 2 Long thin baigan/brinjal/eggplant 2) 1 Cup Besan/Chikpea flour 3) 1 Teaspoon cornflour 4) 1 Teaspoon ginger-green chilli paste 5) 2 Teaspoon kasoori methi(Optional) 6) 1/2 Teaspoon carom/ ajwain seeds 7) 1 Teaspoon turmeric/haldi powder 8) 1 Teaspoon red chilli powder 9) Salt to taste 10) 1 Teaspoon oil 11) Oil for Frying 12) Coriander and Chaat masala to sprinkle for garnish PREPARATION TIME: 20 Minutes HOW TO PREPARE: * Cut the Brinjal into thin disc shapes and keep aside * For Batter mix cornflour, besan and ginger garlic paste * To above mix add salt, red chilli, turmeric, ajwain, and kasoori methi * Finally add 1 teaspoon oil and mix well to form a batter * In a wok heat oil for frying * Dip each brinjal disc in batter and put in wok for deep frying * when golden brown take them out on a kitchen napkin to drain excess oil * Sprinkle Chaat Masala and Freshly chopped coriander leaves * Serve hot with Tomato or coriander chutney

INGREDIENTS: 1) Bread Slices (1 Slice per roll) 2) 4 - 5 Potatoes 3) 2 Green Chillies 4) 1/2 Teaspoon Ajwain/carom seeds 5) 2 Onions 6) 1/2 Teaspoon Red Chilly Powder 7) 1/2 Teaspoon Jeera/Cummin Powder 8) 1/2 Teaspoon Garam Masala 9) 1/4 Teaspoon Mint/Pudina Powder 10) Few Coriander Leaves 11) Oil for Deep Frying 12) Salt to Taste PREPARATION TIME: 15 Minutes HOW TO PREPARE: FOR FILLING: * Boil the potatoes, peel and keep aside * Chop the onions and green chillies and add it to a bowl * Add Ajwain, Red Chilly, Jeera, garam masala, pudina and salt to it * Mash the potatoes and add it to the above mix * Add Coriander Leaves and mix well FOR ROLLS: * Take a bread slice and dip it in water and take out as soon as you dip * Between both palms squeeze water from bread keeping the slice shape intact * Add a spoon full of potato filling and close from all sides * Close the bread such that filling does not come out * Make any shape you want by pressing it between palms *

INGREDIENTS: 1) 5-6 Potatoes 2) 2 Tablespoon Mustard Oil 3) 1 Teaspoon Black Mustard Seeds 4) 1/2 Teaspoon Turmeric Powder 5) 1/4 Teaspoon Red Chilly Powder 6) 2 Green Chillies 7) Salt to taste 8) Few dried Mint/Pudina Leaves 9) Coriander Leaves Chopped for garnish PREPARATION TIME: 20 Mins HOW TO PREPARE: * Cut the potatoes in French fries style, if possible thinner than that and keep aside * Cut the chillies into long slices and keep aside * In a wok add oil and crackle the mustard seeds * Add Turmeric and immediately add potatoes, cook covered for few minutes * When potatoes are half cooked, add salt, red chilly and green chilly * Cook again for few minutes, then add mint leaves * When cooked, garnish with coriander and serve hot with parathas or dal rice * When cooked for kids, avoid green chillies and reduce the quantity of red chilly

INGREDIENTS: 1) 1 Cup Basmati Rice 2) 1 Bunch of Methi/ fenugreek Leaves 3) 1 Potato Chopped 4) 1 Tomato Chopped 5) 2 Onion Sliced 6) 1/2 Cup Carrots Chopped 7) 1/2 Cup Peas 8) 2 Tablespoon Oil 9) 1 Teaspoon Jeera/Cummin Seeds 10) 2 - 3 Cloves/Long 11) 1/2 Teaspoon Red Chilly Powder 12) 1/2 Teaspoon Turmeric Powder 13) 1/2 Teaspoon Garam Masala 14) Salt to Taste PREPARATION TIME: 20 Mins HOW TO PREPARE: * Wash fenugreek leaves, chop it and keep aside * Wash Rice and keep aside * In a wok, Add oil and crackle jeera seeds and cloves * Add in potato, peas, tomato and carrots, sauté for few minutes * Add in onions and sauté till onions turn a soft pink in color * Add turmeric and fenugreek leaves and mix well * Add in salt, red chilly, and garam masala powder, sauté for few minutes * Add in rice and mix well * Add 3 Cups of water to the above and put the lid * Keep checking in between, Cook till water is absorbed and rice is done * Serve hot with fresh chilled curd and

USEFUL COOKING TIPS: 1) To make softer chapatis, add salt and little oil to flour, knead it with boiled water, keep it for 15 minutes before making chapatis 2) To make softer idlis add soaked rice flakes or sago in the batter 3) Do not refrigerate tomatoes and citrus fruits, It kills flavors, nutrients, and textures 4) Rub hands with dry salt to remove onion and garlic odor 5) When boiling corns on the cob, add a pinch of sugar to the water, It brings out the corn's natural sweetness 6) Leave butter and eggs at room temperature overnight, to get best results while baking 7) When cooking vegetables don't add salt until the end. Adding salt early can dehydrate vegetables and reduce their nutritional value 8) Brine Poultry Before Preparing, to give it the super juicy flavour 9) If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking 10) Before cooking cauliflower keep it soaking in water mixed with a teaspoon

Its the most simple everyday lunch or dinner cooked in any indian household. In North India instead of toor dal chana dal is prepared, in south india, people add a little sambhar powder and some vegetables to make sambhar with rice In east india most households prepare the dal as I have mentioned below, as I have lived most of my life there in east india, this is the most easiest food and most tastiest food on earth! Toor Dal being the most popular pulses, found its origin in eastern parts of peninsular india. INGREDIENTS: FOR DAL : 1) 1 Cup Toor Dal/Arhar Dal/ Split Pigeon Peas/Yellow split Peas 2) 1 Onion 3) 1 Tomato 4) Few Curry Leaves 5) 2 Tablespoon oil 6) 1 Teaspoon Jeera/ Cummin Seeds 7) 1 Teaspoon Black Mustard seeds 8) 1/2 Teaspoon Turmeric Powder 9) 1/2 Teaspoon Garam Masala 10) 1 Teaspoon Coriander Powder 11) 1 Teaspoon Amchoor Powder / Dry Mango Powder 12) 1/2 Teaspoon Red Chilly Powder 13) 1 Green Chilli Chopped 14) Pinch of Asafoetida 15) 5-6 Cloves of garlic

RUGDA ABOUT RUGDA (A RARE MUSHROOM) Rugda is a form of root and mushroom, is found in abundance in Jharkhand. Rugda is found in the forests of Bundu, Tamar, Pithoria and some other areas in jharkhand. Tribal women go to these forests early in the morning and collect these mushrooms which is found primarily under the sal trees. Its a seasonal(Monsoon) favourite, which mainly the tribal men and women sell in baskets on the roadsides. Before making a vegetable, its needs to be cleaned and washed properly. In Ranchi( Jharkhand's Capital), during monsoon you find rugda everywhere in markets, especially kutchery road When cooked dry it takes a long time but has tastes much better than other mushroom dishes When cooked in a pressure cooker for gravy dish, it beats all non-veg dishes! RECIPE INGREDIENTS : 1) 500gms Rugda Cleaned and washed 2) 2 Tablespoon oil 3) 2 Onions Chopped 4) 1 Tablespoon garlic and ginger paste 5) Salt to taste 6) 2 Teaspoon Red Chilli Powder 7) 1/2 Teaspoon

INGREDIENTS: 1) 4 - 5 Soft Buns 2) 2 Chocolate bars 3) Sugar to sprinkle 4) 1/2 Cup Candied Cherries 5) 1/4 Cup milk 6) 10 Tablespoons of honey 7) Any other garnish you wish to have PREPARATION TIME: 10 mins HOW TO PREPARE: * Candied Cherries, Soft buns, chocolate bars - get it from market * Melt one chocolate bar in a double boiler * Add Milk to it to make it runny * Slice the soft buns to make two halves * Apply the runny chocolate mix on both the inner sides of buns * Sprinkle some sugar and candied cherries in between * Cover the bun with the other half * In a bowl crush the other chocolate bar * On each bun sprinkle crushed chocolate pieces * Pour 2 Tablespoon of honey on each bun * Slice the buns in half or quarter and serve chilled * Children love it!!

INGREDIENTS: 1) 1/2 Kg Carrots 2) 2 Cups Peas 3) 2 Onions 4) 2 Tomatoes 5) 1 Tablespoon Ginger Garlic Paste 6) 2 Green Chillies 7) 1 Tablespoon Oil 8) 1/2 Teaspoon Cummin Seeds/ Jeera 9) Pinch of Asafoetida 10) 1/2 Teaspoon Turmeric Powder 11) 1/2 Teaspoon Red Chilli Powder 12) 1/2 Teaspoon Garam Masala 13) 1/4 Teaspoon Jeera Powder 14) Salt to taste 15) Coriander Leaves for Garnish PREPARATION TIME: 20 mins HOW TO PREPARE: * Make Onion Paste and keep aside * Make tomatoes and green chilly paste and keep aside * Wash and Dice the carrots and wash the peas and keep aside * In a Cooker add oil, Cummin seeds and asafoetida, let it crackle * Add Onion paste and ginger garlic paste, Saute for few minutes * Add Tomotoes and green chilly paste, cook till water is absorbed * Add Turmeric, garam masala, jeera, red chilly powder and salt * Add in Carrots and Peas and mix well * Add 1 1/2 Cup of water and close the cooker lid * After 2 Whistles put off burner and let the vegeta

INGREDIENTS: 1) 1 Cup Sooji/Semolina 2) 1 Tablespoon Oil 3) 1 Teaspoon Black Mustard Seeds 4) 1 Teaspoon Chana Dal 5) 1 Teaspoon Urad Dal 6) 1 Tablespoon Cashew nuts 7) 1 Tablespoon Raw Peanuts 8) 1/4 Teaspoon Turmeric Powder 9) 1 Dry Red Chilly 10) 1 Pinch Asafoetida 11) Few Curry Leaves 12) 1/2" Ginger grated 13) 1 Onion Chopped 14) 1/2 Cup Peas and chopped carrots 15) Salt to taste 16) Green Chilly to taste 17) 2 Cups of Water 18) Fresh Coriander to garnish PREPARATION TIME: 15 mins HOW TO PREPARE: * In a wok, add 1 Teaspoon of oil and add Sooji * Roast till it starts to get golden color. Keep stirring to avoid sooji to burn * Once done, keep it aside for further use * Boil peas and carrots and keep it aside * In a Non stick pan add oil and mustard seeds and let it crackle * Add in Channa Dal and Peanuts. Cook for few seconds and add urad dal * Add Dry red chilly, turmeric powder and asafoetida and stir well * Add onion and green chilly, sauté for a few minut

INGREDIENTS: 1) 1 Cauliflower 2) 4 Medium Sized Potatoes 3) 2 Teaspoon Oil 4) 1/2 Teaspoon Jeera / Cummin Seeds 5) 1/2 Teaspoon Haldi / Turmeric Powder 6) 1/2 Teaspoon Coriander powder 7) 1/2 Teaspoon Red Chilli Powder 8) 1/2 Teaspoon Jeera Powder 9) 1/2 Teaspoon Garam Masala 10) Salt to taste PREPARATION TIME: 15 mins HOW TO PREPARE: * Chop the cauliflower into small florets, wash and keep aside * Chop the potatoes into small pieces and keep aside * In a wok, Add oil, jeera seeds and let it crackle * Add Turmeric Powder and potatoes, sauté for few minutes * Add Cauliflower florets and sauté till cauliflower and potatoes go soft * Add Coriander, jeera, red chilli powder, garam masala and salt, Mix well * Add half a cup of water and cook with lid covered till its done * Garnish with Coriander leaves and serve hot with chapatis and parathas

INGREDIENTS: 1) 1 Kg Red Carrots 2) 2 Cups Sugar 3) 1 Ltr Milk 4) 1 Teaspoon Cardamom powder 5) 1 Cup Nuts ( Almonds, Cashew, and Raisins) 6) 1/2 Cup Ghee or Clarified Butter PREPARATION TIME: 1 Hour HOW TO PREPARE: * Peel and grate the carrots and keep aside * Boil milk and sugar together till sugar dissolves and keep aside * In a Wok add Ghee and grated carrots * Sauté for 10 - 15 mins till carrots change color and become soft * Add in cardamom powder and mix well * Add Milk and sugar mix and let it cook till milk is absorbed * Keep mixing in between * Add Chopped nuts and mix well * Saute till the mix leaves oil or comes together * Garnish with cashew nuts and serve hot

CORIANDER / CILANTRO Cilantro is a popular Mediterranean herb commonly recognised in India as coriander or dhania patta. It is part of most Indian kitchens and very often used to garnish curries, salads and soups. A simple aloo ki sabzi tastes much better with a liberal garnishing of coriander. It is an annual herb. Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. The leaves are variously referred to as coriander leaves, fresh coriander, Chinese parsley, or (in North America) cilantro. CORIANDER LEAVES NUTRITIONAL VALUE: Cilantro is an excellent source of minerals like potassium, calcium, manganese, iron, and magnesium. It is also rich in many vital vitamins including folic-acid, vitamin-A, beta carotene and vitamin-C that are essential for optimum health. CORIANDER LEAVES 10 HEALTH BENEFITS: * It lowers bad cholesterol (LDL) and increases the levels of good cholesterol (HDL). * It helps in the reduction of fats and thus aids weigh

INGREDIENTS: 1) 1/2 Kg Baby Potatoes 2) 3 Onions 3) 3 Tomatoes 4) 1 Tablespoon Ginger Garlic paste 5) 1/4 Cup Fenugreek Leaves/Dried Methi Leaves 6) 1/2 Teaspoon Red Chilli Powder 7) 1 Teaspoon Coriander Powder 8) 1/2 Teaspoon Garam Masala 9) 1/2 Teaspoon Jeera Powder/Cummin Powder 10) 1/2 Teaspoon Haldi/Turmeric Powder 11) Salt to taste 12) 1 Lemon juice 13) 3 Tablespoon Mustard Oil 14) 1/2 Teaspoon Jeera/Cummin seeds 15) 1/2 Teaspoon Black Mustard Seeds PREPARATION TIME: 40 mins HOW TO PREPARE: * Boil the potatoes, peel and keep aside * Make a paste of Onions and tomatoes and keep aside * In a Wok Add oil, peeled potatoes and shallow fry till potatoes are golden brown * Take out potatoes and keep aside * In the same wok add jeera seeds and mustard seeds, Let it crackle * Add in onion paste, sauté till color changes * Add in ginger garlic paste and sauté for few minutes * Add tomato paste and sauté till water evaporates and masala dries up * Add all Dry masala(Salt,

INGREDIENTS: 1) 8 - 10 Slices of White milk bread 2) 1 Cup White butter or Makkhan 3) 1/2 Ltr Milk 4) 4 Eggs 5) 1 Cup Sugar 6) 1/2 cup Mixed nuts(Cashew, Almonds, walnuts, Raisins) 7) 1/2 cup Sugar for caramel 8) 1/4 Chopped Cashew nuts for caramel 9) 1/2 Cup Water for caramel PREPARATION TIME: 30 mins HOW TO PREPARE: * Chop all nuts and keep aside * Boil milk in a pan and add sugar * When sugar melts remove from heat and let it cool * Butter all slices of bread on both sides with white butter * Cut all the slices in 4 pieces * Grease a baking tray and arrange the bread slices in layers * In between bread layers sprinkle chopped nuts * Beat eggs and slowly add and mix it well in the cooled milk * Add the milk mix to the arranged bread slices so that all slices are soaked * Bake it at 200 degrees for 15 mins till the top turns golden brown * Once done chill it in fridge * Garnish with Cashew caramel and serve chilled FOR CASHEW CARAMEL: * In a pan add sugar and w

INGREDIENTS: 1) 1 Kg Chicken cut into pieces 2) 3 Onions 3) 3 Tomatoes 4) 1 Tablespoon Ginger garlic paste 5) 2 pieces Elaichi/ Cardamom 6) 1" Dalchini/Cinnamon stick 7) 2 Tablespoon oil 8) 1 Cup Beaten Curd/Yogurt 9) 3 Teaspoon Chicken Masala 10) Salt to taste 11) 2 Teaspoon Red Chilli Powder 12) 2 Teaspoon Coriander powder 13) 1 Teaspoon Turmeric Powder 14) 1 Teaspoon Garam Masala Powder 15) 1 Onion sliced and deep fried to garnish 16) 1/2 Cup Coriander Leaves chopped for garnish PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Wash the chicken pieces and keep aside. * Make onion paste and tomato paste and keep aside * Deep Fry 1 onion slices till brown for garnish and keep aside * In a pressure cooker/wok heat up oil and add cinnamon and cardamom * Then Add in Ginger garlic paste and cook for few minutes * Add in onion paste and cook till paste turns color * Add in tomato paste and cook till water dries out * Add in Curd and cook till the paste leaves oil in the

INGREDIENTS: 1) 6 Red Tomatoes chopped 2) 5 - 6 Cloves of Garlic Chopped 3) 2 Teaspoon Butter 4) 1 Onion Chopped 5) Salt to taste 6) Black Pepper to taste 7) 1/2 Teaspoon Sugar 8) 3 Cups of Water 9) 2 Tablespoon Fresh Cream PREPARATION TIME: 15 minutes HOW TO PREPARE: * Melt butter in a pressure cooker and add onions and garlic * Cook for a minute and add Chopped tomatoes * Add Salt, pepper, sugar and water and close the lid * Pressure Cook for 1 whistle, let the steam out and open lid * Strain and add the water to a pan to boil * Puree the rest strained out matter and add it to the pan * Boil for few minutes, Stir in between * Stir into lightly beaten cream (optional) * Garnish with freshly Chopped Coriander and serve hot

INGREDIENTS: 1) 4 Potatoes 2) 1 Onion Chopped 3) 1/4 Teaspoon Red Chilli Powder 4) 1 Cup Green Peas 5) 2 Green Chillies 6) 1 Tablespoon Lemon juice 7) Salt to taste 8) Black Pepper to taste 9) 2 Tablespoon Tomato sauce/ Saunth ki Chutney 10) 2 Tablespoon Curd 11) 1 Tablespoon green coriander 12) 1 Teaspoon Roasted Jeera powder/ Cumin seeds 13) 1/2 Teaspoon Chat Masala Powder 14) Few Peanuts 15) 1/4 Cup Pomegranate seeds PREPARATION TIME: 15 Mins HOW TO PREPARE: * Boil Potatoes and Peas in a microwave safe bowl for 5 - 6 minutes * Peel potatoes and cut into small pieces * Microwave oil in microwave safe bowl for 30 seconds. * Add Onion, Green Chillies and microwave for 2 minutes * Mix all ingredients and microwave for 1 minute * Garnish with green coriander, pomegranate and peanuts * Serve hot/cold with Saunth/Curd

INGREDIENTS: 1) 8 Bread Slices 2) 1 Onion Chopped 3) 8 Green Chillies 4) 1/2 Cup Green Coriander Chopped 5) 8 Slices of Processed Cheese 6) Juice of a lemon 7) Salt to taste PREPARATION TIME: 15 mins HOW TO PREPARE : * Mix the onions, green chillies, coriander with lemon juice and salt. * Toast the bread slices till golden brown in color * Apply the vegetable mixture evenly on one side of bread * Cover them with cheese slices * Toast the bread back till color of cheese changes to light golden brown * Cut off the edges of the bread and cut into two pieces and serve hot.

INGREDIENTS: 1) 1 Cup Malai/ Clotted Cream/ Devonshire cream 2) 1 1/2 Cup Cheeni/ Granulated Sugar 3) 5 Eggs 4) 2 Cup of Flour 5) 1/2 Cup of warm Milk 6) 1 1/2 Spoon of Baking Powder 7) 1 Pinch of Salt 8) 1/2 Teaspoon Vanilla Essence PREPARATION TIME: 40 mins HOW TO PREPARE: * Mix Malai, eggs, and sugar till light and fluffy and till sugar is dissolved * Add in flour, salt and baking powder and mix well to form a smooth batter * Finally add in milk n essence and mix well * Grease a baking tray and pour in the batter * Bake at 200 degrees in oven for around 20 mins, Keep a watch in between * If want to microwave then put at combination(Micro + Convection) at 360 degrees for 15 mins * When done, Let it cool then cut slices and serve. * Kids will surely like it.

INGREDIENTS: 1) 2 Coconut Grated 2) 1 Cup Sugar 3) 300 gms Khoya / Dried Whole Milk 4) 1/4 Cup Almond Grated 5) 2 pinch Elaichi / Cardamon powder PREPARATION TIME: 20 mins HOW TO PREPARE: * In a bowl mix all the ingredients * Make round balls or ladoos out of the mix * You can also use condensed milk instead of khoya and sugar * Quantity of condensed milk is 1 cup to 1 1/2 cup, till it binds all ingredients * Decorate with rose petals or raisins and serve chilled

INGREDIENTS: 1) 4 Brown bread/ Whole wheat Bread 2) 1 cup Paneer/ Cottage Cheese crumbled 3) 1 Onion Chopped 4) 1 Capsicum Chopped 5) 1 Tomato Chopped 6) 1 Teaspoon Pasta Sauce 7) Salt to taste 8) Black pepper to taste 9) 1 - 2 Teaspoon Ghee / Clarified Butter PREPARATION TIME: 20 mins HOW TO PREPARE: * In a bowl mix paneer, onion, capsicum and tomato * Add in pasta sauce, salt and pepper and mix well * Brush the bread with ghee on both sides, keep aside * Take on slice of bread and spread the paneer mixture on it * Put another slice of bread on top * Grill it in a griller or toast it in a toaster/Sandwich maker * Once done serve hot with tomato ketchup or green coriander chutney

INGREDIENTS: 1) 1 kg Phagus/Rohu Fish cut into pieces 2) 2 - 3 Tomatoes chopped 3) 1/4 Cup Yellow Mustard Seeds 4) 2 Green Chillies 5) 9 - 10 Cloves of Garlic 6) Salt to taste 7) Red Chilly powder to taste 8) 3 Tablespoon of Mustard Oil 9) 1/2 cup of beaten curd 10) 2 Cups of Basmati Rice 11) 1 Teaspoon Turmeric Powder 12) Coriander leaves for garnish PREPARATION TIME: 30 mins HOW TO PREPARE: * Boil rice in a pan and keep aside * Wash and clean the fish pieces and keep in a bowl * Add salt, turmeric and little oil, mix and keep aside for half an hour * After half an hour fry the fish pieces or grill for 6 mins on each side at 180 degrees FOR MUSTARD GRAVY * Grind mustard seeds, green chillies and garlic to form a paste * In a Wok add 2 tablespoon of oil and add the mustard paste * Cook for 3 -4 mins till it starts to stick to the pan, then add curd * Cook till curd reduces and the paste releases oil in pan, add turmeric powder * Add 4 cups of water and mix well, add

INGREDIENTS: 1) 8 - 10 pcs of Rusk / Double Baked Bread 2) Milkmaid can or Condensed milk 3) Crushed sweet biscuits 4) Sliced banana or any fruit of your Choice 5) Glazed cherries to garnish 6) Few Silver balls or colored balls to decorate 7) You can garnish with chocolate flakes too 8) Chocolate sauce to drizzle over it PREPARATION TIME: 10 mins HOW TO PREPARE: * Take a piece of rusk and apply a layer of milkmaid on it * Repeat the same process with all the pieces of rusk * Add sliced banana or mango or any juicy fruit on top of each rusk * Decorate with glazed cherries and silver balls * Finally sprinkle biscuit crumps on it * Serve instantly or chilled, can be prepared anytime Powered by eRecipe.com

INGREDIENTS: 1) 200 ml Fresh Cream 2) 125 ml Milkmaid / Condensed milk 3) 2 Tablespoon instant coffee powder 4) 1/4 Teaspoon Vanilla Essence PREPARATION TIME: 15 mins HOW TO PREPARE: * Mix Coffee powder in 2 tablespoon of water and keep aside * In a bowl mix Cream, Coffee, vanilla essence and condensed milk * Whisk all ingredients till soft peaks form( For soft peaks refer to pic below) * Now your caffe coloured airy mix is ready to freeze * Fill a air tight container with the above mix and freeze it for 8 hours * Serve straight from freezer * Garnish with toppings of your choice

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 9) 1 Teaspoon Soya Sauce 10) 1/4 Teaspoon Fish Sauce 11) 1/4 Teaspoon Chilli Sauce 12) Chopped Green Onions for garnish 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 * Add Chilli, Fish and soya sauce * Let it simmer for 5 - 8 mins * Serve hot Clear chicken soup * Garnish with green chopped onion CAN HAVE IT ANYTIME! VERY LIGHT AND HEALTHY!

INGREDIENTS: 1) 1 Cup Atta / Wheat Flour - Makes 3 - 4 parathans 2) Salt to taste 3) Water as required 4) Paneer / Cottage Cheese Grated 5) Red Chilly Powder 6) Pinch of Ajwain / Carom Seeds 7) Ghee/Clarified Butter as required 8) Dried Fenugreek Leaves / Dried Methi Leaves 9) Green chillies chopped 10) 1 Onion Chopped PREPARATION TIME: 10 Mins HOW TO PREPARE: * Add a pinch of salt and 1 teaspoon ghee to Atta * Knead the flour with water, divide it into 3 parts and keep aside * Take one part of atta and roll it round with a rolling pin till 5" in diameter * Put Paneer, Onions and green chillies in the center of the rolled atta * Sprinkle carom seeds, salt, Methi Leaves, red chilly powder and little dry flour * Dry flour is sprinkled as it absorbs any moisture from the stuffing while rolling * Bring the edges and join them in centre and press down * Dust the working place with flour and roll the dough into a 7 - 8" diameter * Place the parathas on tava or gr

INGREDIENTS: 1) 1 Cup Atta / Wheat Flour - Makes 3 - 4 parathans 2) Salt to taste 3) Water as required 4) Onion Chopped 5) Red Chilly Powder 6) Pinch of Ajwain / Carom Seeds 7) Ghee/Clarified Butter as required 8) Garam masala 9) Green chillies chopped PREPARATION TIME: 10 Mins HOW TO PREPARE: * Add a pinch of salt and 1 teaspoon ghee to Atta * Knead the flour with water, divide it into 3 parts and keep aside * Take one part of atta and roll it round with a rolling pin till 5" in diameter * Put onions and green chillies in the center of the rolled atta * Sprinkle carom seeds, salt, garam masala, red chilly powder and little dry flour * Dry flour is sprinkled as it absorbs any moisture from the stuffing while rolling * Bring the edges and join them in centre and press down * Dust the working place with flour and roll the dough into a 7 - 8" diameter * Place the parathas on tava or griddle and cook both sides for 2 - 3 mins till small brown spots appear * Th

INGREDIENTS: 1) 200 gms Green Chillies 2) 2 Teaspoon Oil 3) 1/2 Teaspoon Saunf / Aniseed 4) 1/2 Teaspoon Methi Dana / Fenugreek Seeds 5) 1 Teaspoon Aamchoor/ Dry Mango Powder 6) 1/2 Teaspoon Dhania / Coriander Powder 7) 1 Teaspoon Red Chilli Powder 8) 1/2 Teaspoon Haldi / Turmeric Powder 9) 2 Teaspoon Imli / Tamarind Paste 10) Salt to taste PREPARATION TIME : 7 Minutes HOW TO PREPARE: * Wash and Wipe Green Chillies and slit them with knife * Add Oil to Microwave Safe bowl and microwave it for 30 Seconds at 100% Power * Crush Saunf and Methi dana and keep aside * Put all dry spices and microwave for 2 -3 minutes at 100% power. stir in between. * Add Slit Chillies and 1/2 Cup water and microwave for 3 - 4 minutes at 100% Power * Add Tamarind Paste and microwave for 1 - 2 minutes at 100% power. Stir in Between * Store in a jar when cool down but must be consumed within a week * Serve with any meal

INGREDIENTS: 1) 250 gms Fresh Paneer/Cottage Cheese, Cut into cubes 2) 2 Tomatoes diced 3) 2 Yellow Capsicum diced 4) 2 Green Capsicum diced 5) 1 Cup Cherries Cut into half 6) Few skewers 7) Salt to taste 8) Black Pepper to taste 9) 2 Teaspoon Lemon juice 10) Few pinches of dried coriander powder PREPARATION TIME: 15 mins HOW TO PREPARE: * Take a skewer and arrange the ingredients in the following manner * Green Capsicum, Paneer, Tomato, Yellow Capsicum, and Cherry * Arrange the skewers in a bowl or a tray * Finally add all spices and lemon juice and serve Chilled * Also try to grill the ingredients before adding lemon juice and serve hot

INGREDIENTS: 1) 3 - 4 Potatoes 2) 2 Teaspoon Olive Oil 3) Salt to taste 4) Black Pepper to taste 5) 1/4 Teaspoon red chilli powder 6) 1 Teaspoon Jeera/Cummin Powder 7) 1/2 Teaspoon Garam Masala 8) 1/2 Teaspoon Dry Pudina/Mint Leaves Powder PREPARATION TIME: 20 mins HOW TO PREPARE: * Cut the potatoes into wedges and put them in a microwave safe bowl * Add Oil to potatoes and mix well * Microwave for 2 - 3 mins at 100% power * Add all dry ingredients to potatoes and mix well * Again Microwave for 15 - 16 mins, mixing potatoes in between * If still not done then microwave for 2 - 3 mins more * Serve hot with paranthas or have them hot with tea on a rainy day ** Good for children as it can be giving in tiffin too!!

INGREDIENTS: 1) 4 - 5 Strawberries sliced 2) 1/2 Cup Boiled American Corn 3) 1 Cucumber chopped 4) 1 Tomato Chopped 5) Few Salad Leaves 6) 1/2 Cup Mixed Nuts Chopped(Peanuts, Almonds and Walnuts) 7) 1 Lemon juice 8) Salt to Taste 9) Black Pepper to Taste 10) 1 Teaspoon Honey PREPARATION TIMES: 10 Mins HOW TO PREPARE: * Mix all ingredients in a bowl * Garnish with fresh mint leaves * Serve Chilled

This concoction is given to mothers during the 40 days period after child birth. Its helps relieve pains, cramps and helps clean up the stomach. However this is widely taken to increase milk for lactating mothers, as it contains Jeera. Its easy to prepare and yum due to jaggery and has no side effect on mother as well as baby. This can be prepared by others as a savory item and have it after or before meals! INGREDIENTS: 1) 2 Tablespoon Clarified Butter/ Desi Ghee 2) 1 Cup Crushed Jaggery/ Gur 3) 1 Cup Almonds Grinded 4) 1/2 Cup Jeera/ Cummin Seeds PREPARATION TIME: 10 mins HOW TO PREPARE: * In a dry wok add all the jeera and roast till they change their color(light brown) * Take it out in a plate and keep aside * Crush the jaggery into small pieces so that it'll melt easily and keep aside * In a wok add clarified butter and heat it * Add Jaggery and stir till it melts * Add grinded almonds and Jeera and stir * Spread it on to a greased plate and keep aside to cool * O

INGREDIENTS: 1) 1 Cup Paneer/Cottage Cheese cut into cubes 2) 1 Cup Peas 3) 1 Capsicum Chopped 4) 1 Onion Chopped 5) 1 Tomato Chopped 6) 5-6 cloves of Garlic Chopped 7) 1" Ginger Grated 8) 2 Tablespoon Oil 9) 1 Teaspoon Jeera seeds 10) 1/2 Teaspoon Turmeric Powder 11) 1/2 Teaspoon Red Chilli Powder 12) 1/2 Teaspoon Garam Masala 13) 1 Teaspoon Jeera Powder 14) 1 Teaspoon Coriander Powder 15) Salt to taste PREPARATION TIME: 30 mins HOW TO PREPARE: * In a pressure cooker or a pot add oil and crackle jeera seeds * Add ginger and garlic and saute them * Then add onions and let them get a pink brown color * Add Tomatoes and all dry spices and saute for few minutes * All spices(salt, jeera powder, red chilli, coriander, garam masala, turmeric) * Add 1 glass of water, capsicum and peas and cook for 5 mins * Finally add paneer and water again and close the lid * Give 2 whistles if in cooker or cook for 20 mins in a pot * Serve hot with coriander leaves as garnish

INGREDIENTS: 1) 1 Cup Dalia/ Broken Wheat 2) 1 Tomato Chopped 3) 1 Onion Chopped 4) 4-5 Garlic Cloves Chopped 5) 1/4 Cup Peas 6) 1/4 Cup Sweet Corns 7) 1 Capsicum Chopped 8) Green Chilli sause according to taste 9) 2 Teaspoon Soya Sauce 10) 2 Teaspoon Tomato Ketchup 11) Black Pepper according to taste 12) Salt to taste 13) Few Cashew nuts(optional) 14) Coriander Leaves to Garnish 15) 2 Teaspoon Oil PREPARATION TIME: 20 mins HOW TO PREPARE: * Boil Dalia( Like rice), drain and keep it aside * In a wok heat oil, add garlic and saute for a min * Add all chopped veggies(tomato, onion, capsicum, peas n corns) * Saute for few mins till veggies are soft * Add Soya, green chilli and tomato sauce and mix well * Add Salt, Black Pepper and cashew nuts and mix well * Saute for few minutes and serve on a serving plate * Garnish with coriander and serve hot.

INGREDIENTS: 1) 1 Cup Curd/Yogurt 2) 1/2 Cup boiled Chick peas/Kabuli Channe 3) 15 - 20 Grapes 4) 1 Small onion Chopped 5) 1/4 Teaspoon Red Chilly Powder 6) 1/4 Teaspoon black Pepper Powder 7) Salt to taste 8) 1/2 Teaspoon dried and Crushed Mint Leaves 9) 1/4 Teaspoon Roasted Jeera/Cummin Powder 10) 1/2 Teaspoon Mustard Sauce PREPARATION TIME: 5 mins HOW TO PREPARE: * Beat the Curd and keep aside * Boil the chick peas in salted water till they are soft * Drain the water from chick peas and keep aside * Crush the sun dried mint leaves into a coarse powder form * If you don't have roasted jeera powder then roast the jeera in a pan * In a pestle Mortar or grinder grind roasted jeera into powder form * Add Chick peas, Grapes and Onions to the curd and mix well * Add Red Chilly, Salt, Roasted Jeera Powder and Black Pepper and mix well * Finally Add Mint Leaves powder and Mustard Sauce and mix well * Serve Chilled with Drinks or as Salad!

INGREDIENTS: 1) 1 Sear Fish or any single bone fish, cleaned and washed 2) 1/2 Cup coriander paste 3) 1/2 Teaspoon Salt 4) 1/2 Teaspoon Turmeric Powder 5) 1/2 Teaspoon Red Chilli Powder 6) 6-7 Garlic Cloves chopped 7) 1/2 Tablespoon Borges Olive oil 8) 1 Lemon juice 9) 1 Tomato cut into wedges for garnish 10) Few Leaves of lettuce for garnish 11) 1 Lemon wedge for garnish PREPARATION TIME: 1 hour Marination, 15 mins to cook HOW TO PREPARE: * In a Tupperwre bowl add all ingredients except ingredients for garnish * Mix well and keep aside to marinate for an hour * In a serving dish arrange the lettuce leaves * In the center arrange tomato wedges and lemon wedge * In a greased tray arrange the fish pieces and grill it * Grill for 8 minutes for both sides * When fish is done, arrange the fish pieces on the lettuce * When fish is grilled, it leaves some juices and oil on the tray * Add some water to the tray, mix well and take out in a pan * Heat the pan so that the liq

INGREDIENTS: 1) 1 Brinjal/Eggplant/Aubergine/Nasu/Baigan 2) 2 Onions Chopped 3) 2 Tomatoes Chopped 4) Salt to taste 5) 1/2 Teaspoon Red Chilli Powder 6) 2 Tablespoon Oil 7) 1/4 Cup Peas 8) Coriander to garnish PREPARATION TIME: 20 mins HOW TO PREPARE: * Roast baigan by placing it directly on the gas burner on a medium flame * Keep turning till skin of baigan is charred and inner flesh looks soft * When it is cooked it will cave in and juices flow out, keep aside to cool * When cooled remove the skin and mash the baigan in a bowl * In a wok add oil and onions, when onions turn pink then add tomatoes * When Tomatoes go soft add salt and red chilli powder * Cook till onions and tomatoes go soft and release oil * Add Peas and 1/2 cup water and cook till peas are soft * Add Baigan, Mix well and cook for few minutes * Take out in a bowl and garnish with coriander leaves * Serve hot with chapatis or paranthas

This is a low cal version of shahi paneer where kaju paste and cream is added Here instead of Kaju we will use potato to get a thick gravy INGREDIENTS: 1) 250 gms Paneer/Cottage Cheese 2) 3 Boiled and Mashed Potatoes 3) 2 Onions made into paste 4) 2 Tomatoes made into paste or Tomato Puree 5) 1 Tablespoon Ginger Garlic paste 6) 1 Teaspoon Coriander Powder 7) 1 Teaspoon Garam Masala 8) 1/2 Teaspoon Jeera Powder 9) 1/2 Teaspoon Red Chilli Powder 10) 1/2 Teaspoon Jeera/Cumin 11) Salt to taste 12) 1 Tablespoon Cream (optional) 13) 1 Chopped Capsicum 14) 2 Tablespoon oil 15) 1 Chopped green chillies PREPARATION TIME: 30 mins HOW TO PREPARE: * Cut the paneer in cubes and keep aside * Mash the potatoes with little water and oil till its smooth like batter * In a Wok heat oil and crackle jeera, then add Ginger Garlic paste * Saute for few mins then add mashed potatoes and mix well * Saute till potatoes paste get a golden color * Then add Onion paste and saute it for few minut

INGREDIENTS: 1) 1 Sponge Fruit Cake 2) 1 Banana sliced 3) 1 Apple Chopped 4) 1 Cup Grapes cut in halves 5) 1/4 Cup Glazed Cherries 6) 1/4 Cup Sabza (Tulsi seeds) 7) 5 Teaspoon Sugar 8) 1 Pkt Parle/Marie Biscuits 9) Butter Scotch Icecream 10) 1 Cup Strawberry Crush 11) Few Coloured mint balls 12) 1 Pineapple waffer to garnish PREPARATION TIME: 15 mins HOW TO PREPARE: * In a pan add sugar,1 cup water and glazed cherries, Reduce it and keep aside * In a bowl soak sabza seeds in water till they swell up, Keep aside * Crush few biscuits and keep aside * In a Glass arrange few pieces of cake at the bottom * Add fruits apple, banana and grapes * Add 2 Teaspoon glazed cherry syrup and few cherries on fruits and cake * Add Swollen sabza seeds to the glass * Then add a layer of crushed biscuits in the glass * Add 2 - 3 Scoops of icecream till the glass is full * Add strawberry crush(available in market) on icecream * Sprinkle few mint coloured balls/silver balls(available