Me As Chef

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.