Me As Chef

INGREDIENTS: 1) 2 Cups Rice 2) 1/2 Cup Peas 3) 1/2 Cup Carrots Diced 4) 1/2 Cup Boiled Potato Diced 5) 1/2 Cup Broccoli Florets 6) 2 Tablespoons oil 7) 1 Teaspoon Mustard Seeds 8) 1 Teaspoon Grated Garlic 9) 2-3 Cloves 10) 1 onion Chopped 11) 1 Teaspoon Black Pepper 12) 1/4 Teaspoon Jeera Powder 13) Salt to taste 14) Fresh Coriander Leaves 15) 10-12 Cashew Nuts 16) 2-3 Lemon Wedges PREPARATION TIME: 40 Minutes HOW TO PREPARE: * Half the cashew nuts n toast them in little oil in a pan * Boil the rice, when done then drain water * In a wok, heat oil, crackle mustard seeds, cloves and grated garlic * Add chopped onions and saute till onions turn translucent * Add peas, carrots and diced potatoes, saute for few minutes * Add Broccoli florets and saute till potatoes get a golden brown * Sprinkle Salt, black pepper, jeera powder n add cashew nuts * Finally add boiled rice and mix properly * Sprinkle coriander leaves and it a final mix * Serve hot with lemon wedges and ketchup

Lets celebrate this festive season with royalty, prepare sheer khurma and surprise your relatives, friends and family! This is a kind of pudding which got its influence from mughals and is widely prepared in india during festive seasons. INGREDIENTS: 1) 500 ml Milk 2) 1/2 Cup Seviyan 3) 1/2 Cup Sugar 4) 1 Tablespoon ghee 5) 6-8 Cashew Nuts 6) 6-8 Almonds 7) 1/4 Cup Chironji 8) 1/4 Cup Raisins 9) 3 Green Cardamom 10) 1 Teaspoon Rose Water PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Crush the cardamoms and keep aside * Chop the cashew nuts and almonds and keep aside * In a pan, dry roast the seviyan or vermicilli till nice golden color * In same pan, heat ghee and saute the chopped nuts of 3 -5 minutes * In a pan, boil milk and let it be on simmer for 8-10 minutes, till it thickens * Add seviyan and sugar and let the mix boil and thicken for another 6 minutes * Add roasted dry fruits, rose water and crushed cardamom, stir and take off heat * Serve hot or cold with

INGREDIENTS: 1) 500 gms Arbi/Colocasia 2) 2 Onions 3) 2 Tomatoes 4) 1 Teaspoon Ginger Garlic paste 5) 1 Tablespoon oil 6) 1 Teaspoon Jeera 7) 1/2 Teaspoon Red Chilly 8) 1/2 Teaspoon Coriander Powder 9) 1/2 Teaspoon Jeera Powder 10) 1/2 Teaspoon Turmeric 11) 1/4 Teaspoon Garam Masala 12) 1/2 Teaspoon Dry Mango Powder 13) 2 Green Chillies 14) Salt to taste 15) Fresh Coriander Leaves 16) Oil to fry PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Cut and wash arbi into thin wedges and keep aside * Heat oil in a wok, fry the wedges till brown, * Make onion paste and tomato paste, keep seperate * Heat up oil, crackle jeera seeds and add ginger garlic paste * Saute and add onion paste, saute till it turns brown * Add Tomato paste, saute and add turmeric, salt, red chilly powder * Add Coriander powder, jeera powder, dry mango powder and garam masala * Add slit Green Chillies into the paste and pour 1/2 cup of water * Water helps mix all the flavour from the dry masalas * Sau