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