Me As Chef

INGREDIENTS: 1) 500gms uncooked de-veined Jumbo/King Prawns/Shrimps/Chingri 2) 200 ml Coconut Milk 3) 1/2 Cup fresh grated coconut 4) 2 Onion finely Chopped 5) 2 Teaspoon Ginger paste 6) 2 green cardamoms 7) 2" Cinnamon sticks 8) 1 Tej patta/Bay Leaf 9) 1 Teaspoon Sugar 10) 1 Teaspoon Turmeric 11) 1 Teaspoon Red Chilly Powder 12) 1 Teaspoon Panchforan seeds(Cumin, mustard, fenugreek, nigella and fennel) 13) 1 cup water 14) Salt to taste 15) 2 Tablespoon Mustard Oil 16) 2 Potatoes chopped in big chunks 17) 2 Green Chillies 18) Fresh coriander for garnish PREPARATION TIME: 45 Minutes HOW TO PREPARE: * Wash the prawns clean and keep it in a bowl * Sprinkle 1/2 teaspoon turmeric, little salt and red chilly powder and keep aside for 20 minutes * In a pan heat up mustard oil and crackle cardamom, cinnamon, and bay leaf * Add ginger paste and saute for a minute before adding onions * Cook till the onions get translucent and oil is seperated * Add in green chillies, potatoe

INGREDIENTS: FOR CHUTNEY: 1) 4 Tomatoes 2) 1 Onion Chopped 3) 5-6 Garlic Cloves 4) 1 Tablespoon Yellow Moong Daal 5) 2 Dried red chillies 6) 1 Tablespoon oil 7) 1/2 Teaspoon Mustard seeds 8) 5-6 sticks dried tamarind 9) Salt to taste 10) A pinch of asafoetida FOR DOSA: 1) 1 Cup Maida 2) 1/2 Cup Besan 3) 1 Cup Suji/Rava 4) 1 Cup Rice Atta 5) Salt to taste 6) Water to mix PREPARATION TIME: 50 minutes HOW TO PREPARE: CHUTNEY * Wash the tomatoes and keep them on the fire to roast them * Roasting them gives a nice flavours and removes the skin easily * Remove the tomato skin and roughly chop them, keep aside * In a small wok, heat oil, crackle mustard seeds, dried red chillies and moong daal * Add in asafoetida and garlic cloves and let it cook for a minute * Add chopped onions and salt and saute till onions turn translucent * Add tomatoes and red chilly powder and further cook till tomatoes get soft * Take off heat and let it cool till room temperature * Add i

INGREDIENTS: 1) 1 Kg Baby Potatoes 2) 1 Tablespoon Olive Oil 3) 3 Teaspoon Chopped Garlic 4) Mint Twigs 5) Rosemary Twigs 6) Salt to taste 7) Black Pepper to taste 8) Chaat Masala PREPARATION TIME: 30 minutes HOW TO PREPARE: * Wash the potatoes and keep them aside * If too large cut them into half * Prick each one with a fork and rub olive oil on them * Sprinkle salt, and pepper on the potato * Add chopped garlic and mix together everything * Put all potatoes on the baking tray * Add mint and rosemary twigs and put to bake * Bake for 30 - 35 minutes at 220 degrees * Look for golden brown color on sliced potatoes * Serve hot, sprinkle with some chaat masala!

INGREDIENTS: 1) 1 Kg Chicken Breasts 2) 2 Tablespoon Yogurt 3) 3 Tablespoon Lemon Juice 4) 3 Teaspoon Ginger Garlic Paste 5) 1 Teaspoon Coriander Powder 6) 1 Teaspoon Garam Masala 7) 1 Teaspoon Turmeric 8) 1 Teaspoon Kashmiri red chilly powder 9) A pinch of fennel powder 10) A pinch of clove powder 11) A pinch of cinnamon powder 12) 1/2 Teaspoon Black Pepper 13) 1/2 Teaspoon Jeera powder 14) Salt to taste 15) 2 Tablespoon oil 16) 2 Onions Chopped 17) Few Curry Leaves 18) 1/2 Teaspoon Mustard seeds 19) 3-4 Green Chillies 20) 5-6 Garlic cloves chopped 21) Fresh Coriander for garnish PREPARATION TIME: 2 Hours 40 Minutes HOW TO PREPARE: * Wash the chicken breasts and cut it into chunks * In a bowl, put chicken chunks, add yogurt, ginger garlic paste and lemon juice * Add dry ingredients - salt, red chilly, turmeric, garam masala, coriander powder * More - fennel, cinnamon, clove powder, jeera powder, and black pepper * Mix well, and keep it marinated for 2 hours in the refrig

INGREDIENTS: FOR CHILLAS: 1) 6 Tablespoons Besan 2) 1 Teaspoon Jeera Powder 3) 1/2 Teaspoon Garam Masala 4) 1/2 Teaspoon Red Chilly Powder 5) Salt to taste 6) Water to make batter 7) Oil to make the chillas FOR GRAVY: 1) 2 Onions Chopped 2) 2 Tomatoes Chopped 3) 2 Teaspoon Ginger Garlic Paste 4) 1 Green Chilly 5) 1 Teaspoon Coriander Powder 6) 1/2 Teaspoon Garam masala 7) 1/2 Teaspoon Red Chilly Powder 8) 1/2 Teaspoon Jeera Powder 9) 1 Teaspoon Turmeric Powder 10) 1/2 Teaspoon Panch Phoran seeds 11) 2 Tablespoon Oil 12) 2 Bay Leaves 13) Salt to taste 14) Fresh Coriander for garnish PREPARATION TIME: 40 Minutes HOW TO PREPARE: * In a bowl take besan, add little by little water and mix it thoroughly to make a batter * Add Jeera Powder, Garam Masala, Red Chilly, salt and mix it well * Heat up tawa or flat griddle, apply a little oil and pour a ladle of besan batter * Spread the batter in circles evenly on the tawa, let it cook * Sprinkle little