Me As Chef

Bathua/Cheel bhuaji/chill bhaji/Chenpodium/lamb's-quarter/ Paruppu Keerai is popularly found during the winter months in india. Its a wild relative of spinach plant. It is rich in vitamin A, B-complex vitamins, vitamin C, calcium, potassium, phosphorus, trace minerals, iron and fibre. It is the most nutritious wild herb that people can eat. INGREDIENTS: 1) 1 Bunch Bathua/Chenopodium Leaves 2) 3 Cups Curd/Yogurt 3) 1 Teaspoon Roasted Jeers/Cummin Powder 4) Salt to taste 5) Black Pepper to taste 6) 1 Teaspoon Sugar or Honey 7) 1/2 Cup Boondi (optional) PREPARATION TIME: 15 minutes HOW TO PREPARE: * Wash and boil the bathua for 5 minutes * When cooled, take the leaves in your palm and squeeze water * When all extra water squeezed out, grind the leaves coarsely * In a bowl, beat the curd till smooth * Add water for a thinner consistency * Add roasted jeers powder, black pepper, salt and sugar * Rock salt can also be used here, mix well * Add bathua and mix well * Serve

INGREDIENTS: 1) 1 Packet Baby Potatoes 2) 1/2 Packet Mixed Salad Leaves 3) 6 Cherry Tomatoes 4) 1/2 Cup Roasted Ground nuts 5) 1 Lemon juice 6) Salt to taste 7) Black Pepper to taste 8) 1 Teaspoon Chilly Flakes 9) Coriander / Dill leaves for garnish PREPARATION TIME: 20 Minutes HOW TO PREPARE: * Wash the potatoes boil them till soft * Drain the potatoes and cut each one in four halves * Do not peel the potato as the skin gives extra crunch * Wash the salad leaves and keep aside to drain water * These leaves are baby spinach, chard, rocket, and tatsoi * In a bowl mix salad leaves, and cut potatoes * Add half sliced cherry tomatoes and roasted ground nuts * Sprinkle salt, black pepper and chilly flakes * Squeeze lemon juice just before serving and mix well * Garnish with dill leaves and serve with any meal

INGREDIENTS: 1) 2 Cups Lobhia/Black Eyed Beans 2) 2 Tablespoon Ghee/Clarified Butter 3) 1 Teaspoon Jeera Seeds 4) 1 Teaspoon Turmeric Powder 5) 1 Teaspoon Coriander Powder 6) 1/2 Teaspoon Red Chilli Powder 7) 1/2 Teaspoon Garam Masala 8) Salt to taste 9) 1 Onion Chopped 10) 1 Tomato Chopped 11) 1 Tablespoon Ginger Garlic Paste 12) 1 - 2 Bay Leaves 13) 2 - 3 Cloves/ Long 14) 2 - 3 Elaichi/Cardamom Pods 15) Fresh Coriander leaves Chopped for garnishing PREPARATION TIME: 45 Minutes HOW TO PREPARE: * Soak the lobhia overnite or for minimum 5 hours * In a pressure Cooker heat Ghee, Crackle jeera seeds, long and elaichi * Add Bay Leaves, and Ginger Garlic paste. Cook for few minutes * Add Chopped onion and when it turns translucent, add chopped tomatoes * Add Salt and cook for few minutes till tomotoes become soft * Add Turmeric, Coriander powder, Garam Masala and Red Chilli powder * Finally add soaked and drained lobhia and add 4 Cups of water * Close lid and cook for 4 -

INGREDIENTS: 1) 6 Pieces Chicken Drumsticks 2) 1 Onion chopped 3) 1 Tomato Chopped 4) 1 Tablespoon Ginger Garlic Paste 5) 1 Teaspoon Coriander Powder 6) 1 Teaspoon Chicken Masala Powder 7) 1 Teaspoon Red Chilly Powder 8) 1/2 Teaspoon Garam Masala 9) 1 Tablespoon Curd/Yogurt 10) 1/2 Teaspoon Turmeric Powder 11) Salt to taste 12) 1 Cardamom pod 13) 2 Cloves 14) 1 Tablespoon oil PREPARATION TIME: 40 Minutes HOW TO PREPARE: * Wash chicken drumsticks, make slits and keep aside * Take chopped onion and make a paste of it, keep aside * In a bowl, keep chicken, add turmeric powder, coriander powder * Add Salt, red chilly powder, garam Masala, chicken Masala and curd * Mix well and keep it for an hour to marinate * In a wok, heat oil, and crackle cardamom and cloves * Add onion paste and cook for few minutes, add ginger garlic paste * Cook till Masala turns color to pale yellow or light brown * Add marinated chicken and cook for 10 minutes before adding water * Amount of wat