Me As Chef

INGREDIENTS: 1) 1 Cup Rice (Serves 4) 2) 1 Bunch Spinach 3) 1 Cup Corn 4) 8 Garlic Cloves 5) 1 Onion 6) 4 Large Eggs 7) 1/2 Teaspoon Cumin seeds 8) Salt to taste 9) Red Paprika to Sprinkle 10) Black Pepper to taste 11) 3 Tablespoon Oil/Butter PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Chop Onion, Garlic and Spinach and keep seperately * Puree chopped Spinach and Keep aside * Cook rice and drain water and aside to cool * In a wok, Heat Oil and add chopped garlic and Cumin, saute till golden * Add in Chopped Onions and Corns, Saute till Onions turn translucent * Pour in the Spinach Puree and let it cook till puree is a little thick * Sprinkle salt, Black Pepper, and little paprika if required * Keep Mixing in between * Add in the Cooked Rice and mix everything well * Now in a flat pan, heat oil and crack one egg * Sprinkle Salt and paprika and let it cook, do not turn * Serve the egg hot, on the plate of rice * The Egg yolk turns out to be a very yummy sauce with the Spinach rice!

INGREDIENTS: 1) 250 gms Arbi/Colocasia 2) 2 Tablespoon Dry Methi/Fenugreek Leaves 3) 2 Onions Chopped 4) 1 teaspoon ginger garlic paste 5) 1 Teaspoon Red Chilli Powder 6) 1/2 Teaspoon Garam Masala 7) 1/2 Teaspoon Jeera/Cumin Powder 8) 1 Teaspoon Coriander Powder 9) 1 Teaspoon Dry Mango Powder 10) 1/4 Teaspoon Jeera/Cumin Seeds 11) 2-3 Long/Cloves 12) 2-3 Green Elaichi/Cardamon 13) A Pinch of Hing/Asafoetida 14) Salt to taste 15) Chaat Masala To Sprinkle 16) Fresh Coriander to garnish 17) 4 Tablespoon Oil PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Peel and wash Arbi, boil them in water for about 10 minutes * In a Wok, heat oil and crackle Jeera, Cloves, Hing and Cardamom pods * Add in Ginger Garlic paste and chopped Onions and saute till translucent * Add in Arbi and saute till all sides of Arbi turns golden in colour * Once done, add in all dry spices (Red chilly, coriander, garam masala and Jeera) * Sprinkle Salt, Dry Mango powder and Dry fenugreek leaves and mix we

Tragacanth gum or Gond katira comes from a shrub which is mostly found in Mid East, Iraq, and Iran and even in western Asia.Iran produces an enormous quantity of Gond Katira. English – Tragacanth gum Hindi – Gond katira German -Kutira Gummi French – Gomme Adragante Arabic – Katheera, Haloosiyaa Bengali- Katila It prevents heat strokes, Aids in constipation,cures Diarrhea and Burns, Cures Cough and boosts energy, Good for lactation and has many benefits for skin like fine lines, pigmentation and wrinkles. It Helps in Weight loss and strengthen your immune system. Ruh-Afza is a non-alchoholic concentrated drink. The specific Unani recipe of Rooh Afza combines several ingredients popularly believed to be cooling agents, such as rose. Mainly a remedy for hot summer winds. Improves dehydration and boosts energy, used in vomiting and indigestion cases, helps gain weight, decreases body heat during fever, and helps in cardio vascular health. INGREDIENTS: 1) 1 Teaspoon Gond Katira 2) 6 T

INGREDIENTS: FOR THE CHICKEN PATTY: 1) 500 gms Chicken Minced 2) 2 Onions Grated 3) 1 Teaspoon Ginger-Garlic paste 4) 2 Teaspoon Paprika Powder 5) 1 Teaspoon Black Pepper 6) 1/2 Cup fresh mint leaves 7) 2 Green Chillies Chopped 8) 2 Teaspoon Garam Masala 9) 2 Tablespoon Gram flour/Besan 10) 1/2 Teaspoon Cinnamon powder 11) 1 Egg 12) Salt to taste FOR BURGER: 1) 4 Burger Buns 2) 2 Onions Round Sliced 3) 2-3 Tomatoes round Sliced 4) 5-6 Lettuce Leaves 5) Cheese Slice (Optional) 6) Mint Mayonnaise as Required 7) Salt to Sprinkle 8) Black Pepper to Sprinkle PREPARATION TIME: 2 Hour HOW TO PREPARE: * Wash Lettuce Leaves and Keep aside * Cut the Burger Buns in to half and keep aside FOR THE PATTY: * Chop Mint leaves and keep aside * In a bowl, put minced chicken, grated onions and ginger garlic paste * Add paprika, black pepper, green chillies, Garam masala and Cinnamon powder * Add Salt, Besan, Mint Leaves, and egg * Mix, and knead till it is soft and kind

INGREDIENTS: 1) 2 Cups Rice 2) 1 Cup Chana Daal 3) 2 Cups Spinach 4) 2 Onions 5) 1 Teaspoon Ginger Garlic Paste 6) 1 Teaspoon Cumin/Jeera Seeds 7) 3 - 4 Green Cardamom/Elaichi Seeds 8) 1 Black Cardamom 9) 2 Star Anise/Phool 10) 3-4 Cloves/Long 11) 5-6 Black Peppercorns/Kali Mirch 12) 2 Bay Leaves/Tej Patta 13) 1/2 Teaspoon Red Chilly Powder 14) 1/2 Teaspoon Garam Masala 15) 1 Teaspoon Jeera Powder 16) 1/4 Teaspoon Turmeric 17) Salt to taste 18) 1/ Cup Fresh Coriander Leaves 19) 2 Tablespoons Oil/Ghee 20) Water as required PREPARATION TIME: 1 Hour HOW TO PREPARE: * Chop Spinach and Fresh Coriander and keep aside * Slice Onions and keep aside * Wash Rice and Chana Daal and keep it aside * In a Wok, Heat oil, crackle jeera, Cloves, Black pepper and Star Anise * Add in Bay Leaves and Green and Black Elaichi * Saute sliced onions and ginger garlic paste till onions are little brown * Add in Rice and Daal and mix well * Add in Garam masala, Salt, Red Chilly powder, Jeera pow

INGREDIENTS: 1) 2 Cups Thick Yogurt 2) 1 Cup Water 3) Powdered Sugar to taste 4) 1/4 Teaspoon Cardamom Powder 5) 1/4 Teaspoon Rose Water (Optional) 6) 1-2 Teaspoon Sabza Seeds/Basil Seeds 7) 1/4 Cup Water 8) Mint Leaves or Chopped nuts for garnish PREPARATION TIME: 10 Minutes HOW TO PREPARE: * Take 1/4 Cup water and add sabza seeds to it and let it get soaked * In a jug, take yogurt and whisk till its runny and smooth * Add powdered sugar according to your taste and whisk again till it dissolves * Add cardamom powder and rose water and mix again * Add 1 cup water and churn till the lassi is frothy * Add in Sabza seeds and churn one last time, adjust sugar if you want * Serve chilled in tall glasses, with ice and garnish with mint sprigs

INGREDIENTS: 1) 3-4 Capsicums 2) 7-8 Potatoes 3) 2 Onions Chopped 4) 1 Tomato Chopped 5) Pinch of Asafoetida 6) 1/2 Teaspoon Turmeric 7) 1/2 Teaspoon Garam Masala 8) 1 Teaspoon Red Chilly Powder 9) 1 Teaspoon Dry Mango Powder 10) Few Black Peppercorns 11) Fresh Chopped Coriander 12) Salt to taste 13) 1 Teaspoon Jeera/Cumin Seeds 14) 3 Tablespoon Oil 15) 2 Green Chillies finely Chopped PREPARATION TIME: 45 Minutes HOW TO PREPARE: * Wash and Cut the top or head portion of Capsicum * Scoop out the inside of Capsicum and keep aside * Boil, peel and Mash the potatoes and keep aside * Chop the scooped out pieces of capsicum and add it to mashed potatoes * In a pan, heat 2 tablespoon of oil and crackle jeera seeds and peppercorns * Add Turmeric, Red Chilly and Asafoetida and saute for a minute * Add in chopped Onions and Green Chillies and saute till translucent * Add Mashed potatoes, garam masala and dry mango powder and mix evenly * Sprinkle salt and chopped coriander and

INGREDIENTS: 1) 200 gms Raw papaya 2) 1 Tomato 3) 1 Capsicum 4) 1/2 Beetroot 5) 1 Onion 6) 1 Cup Iceberg Lettuce 7) 1/2 Teaspoon Flaxseeds 8) 1/4 Teaspoon Sesame Seeds 9) Salt to taste 10) Black Pepper to taste 11) 2 Teaspoon Apple Cider Vinegar 12) 2 Teaspoon Olive Oil 13) Fresh Coriander Leaves PREPARATION TIME: 20 Minutes HOW TO PREPARE: * Roast Flaxseeds and Sesame seeds and keep aside * Cut and Thinly slice onion and keep aside * Cut thin julienne slices of beetroot and put them in fridge * Like wise julienne capsicum and tomato and put them in a bowl * Peel and julienne raw papaya and put it in the above bowl * Roughly Chop Lettuce and throw it in the bowl * Add Sliced Onions and roasted seeds in the bowl * Add some fresh coriander leaves and give the salad a good mix * In a small bowl prepare the salad dressing - * Take Apple Cider Vinegar and Olive oil and whisk it till it gets mixed * Pour this on the Salad and sprinkle Salt and Pepper, Mix well * Finally

INGREDIENTS: 1) 4 Slices Bread 2) 1 Onion 3) 1 Carrot 4) Cheddar Cheese 5) 1 Cup Mayonnaise 6) Salt 7) Pepper PREPARATION TIME: 10 Minutes HOW TO PREPARE: * Peel and Finely chop the onion and keep aside * Peel and grate the carrot and keep aside * Take bread slices and cut the sides of the bread * Apply a thick layer of mayonnaise on one side of bread * Sprinkle little onion and carrots on the bread * Sprinkle salt and pepper * Grate Cheddar cheese and put it on the bread * Cover it with another slice of bread and press down * Cut in triangle shape and serve cold or at room temperature

INGREDIENTS: 1) 2 Ripe Bananas 2) 3 Tablespoon Milk 3) 2 Eggs 4) 150 gms Cream/Butter 5) 1 Cup Sugar 6) 1 Cup Maida/All Purpose flour 7) 1 Teaspoon Baking Powder 8) 1/4 Teaspoon Baking Soda 9) 1/2 Teaspoon Cinnamon Powder 10) 1/2 Cup Chopped Walnuts 11) 1/2 Cup Cranberries 12) 1/4 Cup Choco Chips (Optional) 13) 200 gms Plain Chocolate PREPARATION TIME: 1 Hour HOW TO PREPARE: * Grease a baking tray, or loaf tray and keep aside * Pre-heat the oven at 180 degrees * In a big bowl mash the bananas, add Cream and mix * Add in Milk and 2 eggs and mix all things * Add in Sugar, Baking Soda, Baking Powder, Cinnamom Powder and Flour * Mix all ingredients with blender into a smooth paste * In a small bowl mix Choco Chips, Chopped Walnuts and Cranberries * Sprinkle little flour on it and mix well * Add all these nuts in the batter and fold the mix properly * Pour the batter in the greased tray * Bake for 45 minutes at 180 degrees or till the cake leaves its sides * Check with

INGREDIENTS: 1) 1 Broccoli 2) 1 Onion 3) 4-5 Garlic Cloves 4) 1 Cup Milk 5) 2 Tablespoon Cream 6) 1 Tablespoon Butter 7) 1/2 Teaspoon Jeera Powder 8) A Pinch of nutmeg 9) Salt to taste 10) Black Pepper to taste 11) 1 Cups Water 12) Fresh Coriander to Garnish PREPARATION TIME: 20 Minutes HOW TO PREPARE: * Chop Onions and Broccoli and keep aside * In a Pan heat up butter and add garlic, Saute for a minute * Add Chopped Onions, saute till translucent * Add in broccoli florets and saute till broccoli turns bright green * Put 1/2 water to the pan and let it boil * Grind the broccoli mix in a mixer till fine paste * Pour the mix back to the pan and add rest of the water, let it boil * Sprinkle nutmeg, salt, pepper, and jeera powder, mix it well * Let the soup boil for a minute and two * Add milk and give it a boil, adjust the salt if necessary * Add Cream and let it get a boil, and take it off gas * Before serving, garnish with fresh coriander and serve hot!

INGREDIENTS: 1) 3-4 Chicken Breast Pieces 2) 4 Cheese Slices 3) 1/2 Cup Cream 4) 1/2 Cup Curd 5) 7-8 Garlic Cloves 6) 1/2 Cup Mint Leaves 7) 1/2 Cup Coriander Leaves 8) 1 Teaspoon Pizza Seasoning 9) Salt to taste 10) Black Pepper to taste PREPARATION TIME: HOW TO PREPARE: * Chop Fresh mint and Coriander leaves and keep aside * chop the Garlic Cloves finely and keep aside * Wash and Dry the Chicken breast pieces with a kitchen towel * Cut horizontally Breast pieces and leave it joint at one end * It will open up like a butterfly shape * Keep the Cheese Slices on one side and close the breast pieces * Keep Chicken in a tray and pour over the cream and curd on it * Sprinkle the Salt, Black Pepper, and Pizza Seasoning * Add on Fresh Chopped Mint and Coriander Leaves * Massage everything onto the chicken Breast Pieces * Keep it refrigerated for an hour to marinate * Line baking tray with foil and keep the Marinated Chicken pieces on it * Pull up the foil paper to make

INGREDIENTS: 1) 1 Cup Sour Curd 2) 2 Teaspoon oil 3) 2 Teaspoon Ghee 4) 1/2 Teaspoon Mustard Seeds 5) 1/2 Teaspoon Cumin Seeds 6) 1/4 Teaspoon Turmeric 7) 1/4 Teaspoon Black Pepper 8) 1/4 Teaspoon Kashmiri Chilly powder 9) 1 Dry Red Chilly 10) A Pinch of Asafoetida 11) Salt to taste 12) Few Fresh Coriander Leaves 13) 3/4 Cup Water PREPARATION TIME: 10 Minutes HOW TO PREPARE: * Take sour curd in a bowl, beat it smooth * Add Salt and Black Pepper, mix well and keep aside * Heat oil in a small pan, crackle mustard and cumin seeds * Add turmeric and Asafoetida to the oil, mix well * Pour this tadka over the curd and give it a good mix * In the same pan, heat ghee, and crackle dry red chilly * Add Kashmiri chilly powder and fresh coriander leaves to the ghee * Add water to the tadka and then pour in the curd * Keep stirring till a boil comes, check salt and adjust accordingly * After one boil, take it off heat and serve hot with rice or pulao

INGREDIENTS: 1) 2 Cups Chole/White Chana/Chickpeas 2) 2 Onions 3) 4 Tomatoes 4) 2 Green Chillies 5) 1 Tablespoon Ginger Chopped 6) 5-6 Garlic 7) 2 Teaspoon Dry Pomegranate Seeds 8) 2 Teaspoon Dry Amla Powder/Dry Gooseberry powder 9) 1 Teaspoon Coriander Seeds 10) 3- 4 Cardamon Seeds 11) 1 Teaspoon Cumin Seeds 12) 3 Red Chillies 13) 2 Teaspoon Dry Fenugreek Leaves 14) 6 Whole Black Pepper 15) 1/4 Teaspoon Nutmeg Powder 16) 1/4 Teaspoon Ground Mace 17) 3 Cloves 18) 2 Cinnamon Sticks 19) 1 Black Cardamom 20) 2 Teaspoon Dry Mango Powder 21) 1 Teaspoon Turmeric 22) Salt to taste 23) 8 Cups of Water 24) Fresh Coriander for Garnish 25) Onion Slices For Garnish 26) Lemon wedges for garnish PREPARATION TIME: 8 Hours and 45 Minutes HOW TO PREPARE: * Soak the Chickpeas in 8 cups of water overnight for 8 hours in a pressure Cooker * After 8 Hours add Little Salt, Ginger, Black Cardamom and Dry Amla powder * Pressure Cook the Chole for 2 whistles and let it cool down * Drain the water

INGREDIENTS: 1) 3 Carrots 2) 1 Tomato 3) Handful of Raisins 4) 1 Teaspoon Mixed Seeds 5) Salt to taste 6) Black Pepper to taste 7) 2 Teaspoon of oil 8) 1 Teaspoon Urad Daal 9) Few Curry Leaves 10) 1/2 Teaspoon Mustard Seeds 11) Pinch of Hing 12) Fresh Coriander Leaves PREPARATION TIME: 15 Minutes HOW TO PREPARE: * In a bowl grate all the carrots * Add in chopped tomato * Sprinkle the mixed seeds in the bowl * Add Raisins and mix well all the ingredients * Sprinkle salt and pepper and mix well * In a small pan, heat oil and crackle mustard seeds * Add hing and urad dal to oil and let the dal to turn golden * Add curry leaves to the oil and let it sizzle * Add the tadka to the carrot bowl * Chop coriander leaves and throw them in the bowl * Give the salad a good mix and its ready

INGREDIENTS: 1) 1 Cup Atta/Whole Wheat Flour 2) 1/4 Cup Suji/Semolina 3) 1 Teaspoon Saunf/Fennel Seeds 4) 1/2 Teaspoon Elaichi/Cardamom Powder 5) 1/2 Teaspoon Dalchini/Cinnamom Powder 6) 1 Teaspoon Vanilla Essence 7) 1 1/2 Cup Sugar 8) 1/2 cup Milk 9) 1 Cup Oil 10) 1 Teaspoon Baking powder 11) 1/2 Teaspoon Baking Soda 12) Few strands of Kesar PREPARATION TIME: 1 hour 10 Minutes HOW TO PREPARE: * In a bowl, take atta, mix it with milk and oil to make a batter * Add Elaichi powder, cinnamon powder and kesar, mix well * Add Suji, fennel seeds and vanilla essence, mix well till no lumps are there * Keep the mix at room temperature for 10 - 15 minutes * Pre heat the oven, and grease the baking tray and keep aside * Add baking powder and baking soda to the batter and mix well * Pour the batter in the greased tray and keep it in oven for baking * Bake at 180 Degrees for 45 minutes or till the cake leaves the sides * Check with a knife or fork if cake done else keep for 5 mor

INGREDIENTS: 1) 2 Cup Peas 2) 1/2 Cup Mint Leaves 3) 3-5 Garlic Cloves 4) Salt to Taste 5) Black Pepper to Taste 6) 1 Tablespoon Butter PREPARATION TIME: 20 Minutes HOW TO PREPARE: * In a Pan melt the butter and add in chopped garlic * Saute for few minutes till garlic turns golden brown * Add in peas and mint leaves together and mix well * Sprinkle salt and black pepper, Mix well * Cook for 10 minutes and then take it off the heat * Let it cool a bit and then puree it * Pour the puree back in the pan and let it boil for 2 minutes * Done! Pour the soup in individual bowls and serve hot, warm or cold

INGREDIENTS: 1) 3/4 Cup Besan/Chickpea flour 2) 1/2 Cup Sattu/Roasted Chana Flour 3) 1/2 Cup Ghee Milk Solids 4) 1/2 Cup Cashew and Almonds Finely Chopped 5) 1 Cup Sugar 6) 4 Elaichi/Cardamom 7) 8-10 Black Pepper 8) 1/2 Cup Ghee PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Pulse in a grinder both cashew and almonds with cardomam and black pepper * It should be of sand like consistency, keep aside * In a wok dry roast the sattu and besan till its golden brown color * A nice nutty aroma comes from roasted besan * Add in Ghee milk solids(Leftover milk solids while making ghee at home) * Mix well till all ghee solids are coated with the besan mix * Add little ghee till all the mix seems wet and sticks together * Roast for another 2- 3 minutes to incorporate the ghee * Add the nuts mixture and mix well everything * Take off heat and put aside to cool, till its bearable to touch * Add Sugar and give a good mix to the laddoo mix * Take a little of mix in hand and make laddoos( r

INGREDIENTS: 1) 800 gms Chicken 2) 6 Dry Red Chilly 3) 10 Peppercorns/Golki 4) 3 Cloves/Long 5) 1 Stick Cinnamon 6) 1 Teaspoon Ginger Garlic Paste 7) 2 Tablespoon Curd 8) 1/2 Teaspoon Red Chilly Powder 9) Salt to taste 10) 1 Tablespoon Oil 11) 1/2 Cup Fresh Coriander Seeds 12) 1 Cup Water PREPARATION TIME: 1 Hour and 20 Minutes HOW TO PREPARE: * Wash the Chicken pieces well and keep aside * Add Curd and ginger garlic paste to the chicken pieces and mix well * Sprinkle salt and red chilly powder and mix well * Marinate chicken for 1 Hour * In a Pressure Cooker, heat up oil and crackle Cinnamon, cloves and peppercorns * Add in 6 Dry Red Chillies and let it splutter * Add in the Chicken and keep mixing * Cook till the curd is cooked, leaves oil and chicken has changed color * Add in water and Check salt level and throw in chopped coriander leaves * Close the cooker lid and give 3 whistles. * Open lid and further cook to dry it if any water is left * Once dry and cook

INGREDIENTS: 1) 500gms Empty Pea Pods/Matar Chilka 2) 1 Tablespoon Cumin/Jeera Seeds 3) 1 Tablespoon Mustard/Rai Seeds 4) 1 Tablespoon Fennel/Saunf Seeds 5) 2 Teaspoon Fenugreek/Methi Seeds 6) 1 Tablespoon Vinegar 7) 1/4 Teaspoon Asafoetida/Hing 8) 1 1/2 Teaspoon Red Chilly Powder 9) 1 Teaspoon Turmeric powder 10) Salt to Taste 11) 2 Tablespoon Mustard oil PREPARATION TIME: 1 Hour HOW TO PREPARE: * Take pea pods and de-seed them, Collect all empty pods in a bowl * Hold one end of the pod and gently peel away the membrane or skin covering it * After skinning take 2 bowls of pods for the pickle * Dry roast cumin, mustard methi and fennel seeds * Once aroma starts coming take off heat and grind it into powder form * Rub this dry roasted powder on the matar chilkas or pea pods * Add in salt, asafoetida, turmeric and red chilly powder and mix well * Pour in vinegar and mix well * Finally heat the mustard oil and pour it on the matar chilkas * Mustard oil locks in all the

INGREDIENTS: 1) 3 Tomatoes 2) 2 Tablespoon Tur Daal (optional) 3) 4 Garlic Cloves 4) A pinch of Asafoetida / Hing 5) 1/2 Teaspoon Mustard Seeds 6) 1/4 Teaspoon Jeera/Cumin Seeds 7) 1/2 Teaspoon Turmeric 8) 1 1/2 Teaspoon Rasam Powder 9) Few Curry Leaves 10) 1/4 Cup Fresh Coriander Leaves 11) Salt to taste 12) 7-8 Black Peppercorns 13) 2 Teaspoon Tamarind Pulp 14) 4 Teaspoon oil 15) Water as Required 16) Few fresh Curry Leaves INGREDIENTS FOR RASAM POWDER: 1) 1 Cup Coriander Seeds 2) 1/4 Cup Jeera/Cumin Seeds 3) 1/4 Cup Black Peppercorns 4) 1 Teaspoon Methi/Fenugreek Seeds 5) 1/4 Cup Dried Red Chillies 6) Few Dry Curry Leaves PREPARATION TIME: 30 minutes HOW TO PREPARE: * For rasam powder, dry roast all the ingredients mentioned for rasam powder * When nice aroma starts coming, cool down and grind it into powder * Store it in a air tight container for further use * You can increase the red chillies quantity if more spicy powder is required * Lets prepare the rasam wi

INGREDIENTS: 1) 2 Potatoes 2) 1 Cup Poha/Avalakki 3) 2 Slice bread 4) 1 Onion 5) 1/2 Capsicum 6) 1 Carrot 7) 2 Green Chillies 8) 1" Ginger 9)2 Tablespoon Besan / Chickpea flour 10) 1 Cup Sooji / Rava 11) 1 Teaspoon Jeera powder 12) 1/2 Teaspoon Red chilly powder 13) 1/2 Teaspoon Garam Masala 14) Salt to taste 15) Few sprigs of fresh coriander 16) Chaat masala to sprinkle 17) 2 Tablespoon oil PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Boil the potatoes, peel and mash them in a bowl * Chop Onion, Capsicum, Green Chilly, coriander finely, add to the bowl * Grate the carrot and ginger, and add to the bowl * Wash and soak poha for 2 minutes and drain excess water * When all water drains and poha fluffs up add it to the bowl * Add salt, red chilly powder, jeera powder and garam masala * Grind the bread slices into breadcrumbs and add it to the bowl * Add in Besan/Chickpea flour and mix all ingredients into a dough consistency * In a non stick pan, apply little oil

INGREDIENTS: 1) 150 gms Peanuts Roasted 2) 100 gms Chana Dal Roasted 3) 1 cucumber 4) 2 Tomatoes 5) 1 Onion 6) 1 Cup Fresh Coriander 7) 1/2 Cup Fresh Mint 8) 1 1/2 Lemons 9) Salt to Taste 10) Black pepper to taste 11) Chaat Masala to taste PREPARATION TIME: 15 Minutes HOW TO PREPARE: * Chop onions, tomatoes and cucumber in small pieces * In a bowl add roasted peanuts and chana daal * Add onions, tomatoes and cucumber and mix well * Sprinkle salt, Black pepper and Chaat masala * Add Fresh Chopped coriander and mint * Mix well and serve * Serve with Drinks or salads