Me As Chef

INGREDIENTS: 1) 1 kg Chicken, skinless and cut into 8 - 12 pieces 2) 2 Onions 3) 2 Tomatoes 4) 2 Tablespoon ginger Garlic paste 5) 1 Piece Star Anise 6) 2 Bay Leaves 7) 3-4 Elaichi/Cardomom 8) 3-4 Long/Cloves 9) 2 Tablespoon Oil 10) 1 Teaspoon Sugar 11) 1/2 Teaspoon Turmeric Powder 12) 1 Teaspoon Coriander Powder 13) 1/2 Teaspoon Garam Masala 14) 1/2 Teaspoon Red Chilli powder 15) 2 Teaspoon Chicken Masala 16) 1 cup Curd/Yogurt beaten 17) 4 Cups of water 18) Salt to taste 19) 2 Tablespoon Malai/Cream 20) 1/2 Cup Milk PREPARATION TIME: 45 mins HOW TO PREPARE: * Wash and clean the chicken and keep aside * Make a paste of onions and puree tomatoes and keep aside seperately * In a wok, heat oil, add cloves, bay leaves, elaichi and star anise * After they crackle add onion paste and ginger garlic paste * Saute till the paste drieds up and changes color to brown * Add Tomato puree and sugar, saute till it sticks to bottom and leaves oil * Add Curd and saute till curd gets abs

INGREDIENTS: FOR PURIS: 1) 4 Cups Atta 2) 2 Teaspoon Oil 3) 1 Bunch Spinach 4) 1 Teaspoon salt 5) 1 Teaspoon Ajwain/Carrom seeds 6) Oil for frying FOR KUNDRU/IVY GOURD: 1) 1/2 Kg KUNDRU/IVY GOURD cut in disc shapes 2) 1 Onion chopped 3) 1 Teaspoon Jeera/Cummin Seeds 4) 2 Tablespoon Oil 5) 1/2 Teaspoon Turmeric Powder 6) 1/2 Teaspoon Coriander powder 7) Red Chilli powder to taste 8) Salt to taste FOR RAITA: 1) 2 Cups Curd/Yogurt 2) 1/2 Cup Chilled Milk 3) 1 Teaspoon Black Salt 4) 1/4 Teaspoon Black Pepper powder 5) 1 Teaspoon Pudina/mint powder 6) Salt to taste 7) 1/2 Cup Boondi/Chickpea fried drops PREPARATION TIME: 30 mins HOW TO PREPARE: RAITA/YOGURT MIX : * In a bowl beat the curd and add all ingredients mentioned under RAITA * Mix well and keep it in fridge to chill, until serving to be done KUNDRU/IVY GOURD: * Chop the kundru and onion and keep aside * In a wok add oil, crackle some jeera * Add turmeric powder and oni

INGREDIENTS: 1) 1/2 Kg Baby Potatoes 2) 1 Cup Curd 3) 2 Tablespoon Oil 4) 1 Teaspoon Nigella Seeds/Kalonji 5) 2 Red Chillies 6) Pinch Asafoetida 7) Salt to taste 8) 1 Teaspoon Red Chilli Powder 9) 1 Teaspoon Chaat Masala Powder 10) 1 Teaspoon Coriander Powder 11) 1/2 Teaspoon Garam masala 12) 1/2 Teaspoon Turmeric Powder 13) Fresh coriander or Chopped Tomatoes to garnish PREPARATION TIME: 20 mins HOW TO PREPARE: * In a bowl beat the curd, add salt, Red Chilli powder, Coriander powder and mix well * Add in Garam Masala and Chaat masala powder, mix well and keep aside * Boil baby potatoes, peel them and keep aside * In a wok, Add oil, heat it, add Asafoetida and nigella seeds, Let it crackle * Add Turmeric powder and red chilli and saute for a minute * Add Peeled baby potatoes and saute till they turn golden brown on outside * Add the curd mix and a cup of water and let it cook * Let all the water get absorbed and when done garnish with fresh coriander or tomatoes * Ser

INGREDIENTS: 1) 100 pcs or 1 Kg Amla 2) 1 1/2 Kg Sugar 3) 1" Dalchini / Cinnamon 4) 10 Green elaichi/ Cardamom 5) 1 Teaspoon Kali mirch powder/ Black pepper powder 6) 4 Teaspoon Saunf/Fennel PREPARATION TIME: 4 Days HOW TO PREPARE: * Wash amlas and prick holes in them with a fork or knife and keep aside * In a utencil boil water and add amlas to it * Boil amlas for 10 minutes, drain and keep aside * Again boil water and add amlas to cook for 10 more minutes * This is done to remove excess bitterness from amlas * Drain the water, keep amlas in strainer for a day till water is drained * In a utencil, add sugar and 1 liter of water and let it boil * Add Dalchini, elaichi, Kali mirch, and saunf to water * Finally add Amlas and cook for 20-30 minutes till amlas get soft * When cooled down, take out the amlas and keep it in a bowl or a jar * Boil the rest of the sugar syrup till it gets thick(Like 2 tar chashni) * Add this thick syrup to the amlas, and close the jar *

INGREDIENTS: 1) 1/2 Kg Mooli/Radish with Leaves 2) 5- 6 Cloves of Garlic 3) 1 Tablespoon Oil 4) 1/2 Teaspoon Jeera/Cummin seeds 5) 1 Onion chopped 6) 1 Green Chilli Chopped PREPARATION TIME: 15 mins HOW TO PREPARE: * Chop mooli and mooli leaves and keep aside * In a wok, heat oil, add jeera and garlic, till it crackles * Add onions and saute for few minutes * Add mooli leaves and mooli and saute till mooli gets soft * Add green chilli and mix well * Serve hot with chapatis or parathas

INGREDIENTS: 1) 2 cup Corn Kernels 2) 1 Onion Chopped 3) 1 Tomato Chopped 4) 1/2 Capsicum Chopped 5) 2 Tablespoon Oil 6) 1/4 Teaspoon Red chilli powder 7) 1/2 Teaspoon Chaat Masala 8) Salt to taste 9) 1 Lemon Juice 10) Coriander for garnish PREPARATION TIME: 15 mins HOW TO PREPARE: * Boil the corn kernels in salt and turmeric water and keep aside * In a pan, add oil and saute onions for few minutes * Add tomatoes and capsicum and saute till soft * Add red chilli powder, chaat masala, and salt and mix well * Add corn kernels and cook for 3 - 5 minutes * Take off gas and add lemon and garnish with fresh coriander

INGREDIENTS: FOR KOFTAS: 1) 1 Small Lauki/Bottle Gourd 2) 1/2 Teaspoon Red Chilli Powder 3) 1/2 Teaspoon Salt 4) 1/4 Teaspoon Garam Masala 5) 1 Cup Besan/Chickpea Flour 6) Oil for frying FOR MASALA/CURRY: 1) 2 Onions 2) 2 Tomatoes 3) 1 Tablespoon Ginger garlic paste 4) 1/2 Teaspoon Jeera/Cummin Seeds 5) 1 Bay Leaf 6) 2-3 Elaichi/Cardamom 7) 2 Long/Cloves 8) 1/2 Teaspoon Red Chilli 9) 1/2 Teaspoon haldi/Turmeric Powder 10) 1/2 Teaspoon Garam Masala 11) 1 Teaspoon Coriander Powder 12) 1 Teaspoon Jeera powder 13) A pinch of Asafoetida/Hing 14) Salt to taste 15) 2 Green Chillis 16) 3 Cups of water 17) 1 Cup Curd 18) 1 Tablespoon Oil 19) Fresh Coriander to garnish PREPARATION TIME: 30 mins HOW TO PREPARE: CURRY/MASALA : * Make a paste of onions, tomatoes and green chillies and keep aside * In a wok add Oil and crackle jeera seeds, bay leaf, Asafoetida, cardamom and cloves * Add coriander powder and turmeric and onion paste, cook for few minutes * Add ginger garlic p