Me As Chef

INGREDIENTS:  2 Cups Atta/ Whole Wheat Flour  2 Beetroots  1 Onion  2 Green Chillies chopped  1 Teaspoon Salt  1 Teaspoon Red Chilly Powder/ Paprika  1/2 Teaspoon Jeera /Cumin Powder  1/2 Teaspoon Garam Masala  2 Teaspoon Ajwain/Carom Seeds  2 Tablespoon Oil  2 Tablespoon Ghee/ Clarified Butter  Water as Required for Kneading  PREPARATION TIME: 30 Minutes  HOW TO PREPARE:  Peel the beetroot and grind it to make a thick paste  Take the Atta / flour in a big tray  Add salt, Jeera powder, garam masala and 1 teaspoon ghee to Atta  Sprinkle Red chilly powder and Ajwain / Carom Seeds  Pour the beetroot paste and chopped green chillies  Finely chop Onions and add that to flour as well  Knead the flour, add water or extra flour only if required  Keep the dough in a Cling sheet for 10-15 minutes to rest  Take a portion of atta and roll it round with a rolling pin till 6" in diameter  Place it on tawa/griddle and cook both sides for 2 - 3 mins till brown spots appear  Then add ghee as requi

Modak is a sweet dumpling, can be fried or steamed. Modaks have a special importance in the worship of the Hindu God Ganesha. It is believed to be his favorite food. Ganesha worship ceremony, known in India as Ganesh Chaturthi the puja always concludes with an offering of twenty-one modaks to the deity and as prasaad. Modaks made with rice flour shell are preferred for this purpose, however, wheat shell version are also used. Innovative recipes for modaks have also been created. These include banana nachni modak, motichoor modak and chocolate modak.  INGREDIENTS:  1 Cup Rice flour  1 Cup water  1/2 Teaspoon salt  2 Teaspoon Ghee/Clarified butter  3/4 Cup Jaggery  3/4 Cup Fresh grated Coconut  1/2 Cup Cashew Nuts Powdered  1/4th Teaspoon Cardamom powder  PREPARATION TIME: 1 Hour  HOW TO PREPARE:  * In a pan boil 1 cup water, add 1 teaspoon ghee and salt  * Add Rice flour and keep stirring to avoid lumps  * Keep aside covered to cool and the rice flour to cook in steam  * Break jaggery i

Salads generally are very light on stomach and refreshing for the soul. Its a ready to eat food made up of small pieces of fruits or vegetables(which can be eaten raw). Its normally served at room temperature or chilled. Salads come in so many varieties and if accompanied with a little protein or healthy fats or even nuts can become a meal in itself.  INGREDIENTS:  1 Cucumber  2 Tomatoes  1 Capsicum  100 gms Paneer(Indian Cottage Cheese)  15-20 slices of Green Olives  Few Jalapenos  1 Lemon (Juice)  Few Roasted Peanuts(Optional)  Salt to Taste  Black Pepper to Taste  1/4 Cup Fresh Mint & Coriander Leaves  1 Teaspoon oil  PREPARATION TIME: 15 Minutes  HOW TO PREPARE:  Peel and wash the cucumber and dice it, keep it in a bowl  Dice Tomatoes and Capsicum and Add it to bowl  Heat a non stick pan, apply oil and pan grill the paneer  Once its golden brown, Dice it and add it to bowl too  Add Jalapenos and olives and give salad a good mix  Sprinkle Salt, Pepper, and chopped Mint and Coria

Kosambari south Indian salad made from pulses and tempered with mustard seeds. These salads are sometimes eaten as snacks, but usually as a part of full course meal in Udupi cuisine. Kosambari is made as a prasaad or offering to GOD during Ganesha Chaturthi and Rama Navami. During Varamahalakshmi and Gowri festivals women exchange kosambari along with turmeric and vermilion to celebrate.  INGREDIENTS:  1 Cucumber Chopped  1 Tomato Chopped  1/2 Cup Moong Dal  1 Carrot Grated  1 Tablespoon grated Coconut  1 Green Chilli finely Chopped  1/2 Cup Fresh Coriander  1 Lemon Juice  Salt to taste  Pepper to taste  FOR TEMPERING (Optional):  1 Tablespoon Oil  1 Teaspoon Mustard Seeds  A Pinch of Asafoetida  Few Curry Leaves  PREPARATION TIME: 15 Minutes  HOW TO PREPARE:  Soak Moong Dal for an Hour in Warm water  Grate Carrot and Coconut and Keep it in a bowl  Add in Chopped Cucumber and tomato  Add in finely chopped green chilli, Salt and Pepper  Pour in Lemon Juice and sprinkle Fresh Chopped Cor

Baingan ka bharta ( बैंगन का भरता ) is the most liked and hit recipe. Easiest punjabi baingan ka bharta made with very less spices. Baingan ka bharta is a part of national dish of India, Pakistan and Bangladesh. Baingan or Eggplant is roasted, mashed, cooked with minimal spices. Served with any Indian flat Bread.  INGREDIENTS:  1) 1 Brinjal/Eggplant/Aubergine/Nasu/Baigan  2) 2 Onions Chopped  3) 2 Tomatoes Chopped  4) Salt to taste  5) 1/2 Teaspoon Red Chilli Powder  6) 2 Tablespoon Oil  7) 1/4 Cup Peas  8) Coriander to garnish  PREPARATION TIME: 20 mins   HOW TO PREPARE:   Roast baigan by placing it directly on the gas burner on a medium flame   Keep turning till skin of baigan is charred and inner flesh looks soft   When it is cooked it will cave in and juices flow out, keep aside to cool   When cooled remove the skin and mash the baigan in a bowl   In a wok add oil and onions, when onions turn pink then add tomatoes   When Tomatoes go soft add salt and red chilli powder   Cook till

INGREDIENTS: (1 GLASS)  30 ml Vodka  60 ml Orange Juice  5 ml White Curacao  15 ml Sprite  1 Teaspoon Lemon Juice  1 Green Chilly Split  Few fresh Mint Leaves  A Pinch of Salt  Ice Cubes  PREPARATION TIME: 5 Minutes  HOW TO PREPARE:  In a glass put 3 Ice cubes and few Mint Leaves  Pour Vodka, Orange Juice and White Curacao  Add Split Chilli and mix well  Add salt, Lemon juice, and mix well  Finally add in sprite  Decorate with a Orange Wedge and serve chilled

Bach Baras is a hindu festival celebrated by mothers for their sons. On this occasion mothers start their day by worshiping A cow and it's Calf. Bach means “calf” and baras means “twelve”. Bach Baras or Gau Vats Dwadeshi follows janmashtmi (lord Krishna’s birth day). Women who have male kids fast on this day, depriving themselves from eating wheat or any grains and foodstuff prepared by cow’s milk. They also avoid using knife. Nothing should be chopped, not even vegetables. They eat sprouts and Jowar or Bajra Rotis. It is believed that worshipping cow gives prosperity and longevity of kids.  Thali consists of -  Starters - Sprouts of Green Moong - Sauted in little oil with Salt, Pepper and fresh Coriander and little Chaat Masala and Turmeric.  Main Course - Kadhi - Cooked by mixing curd and besan(gram flour) and finished with some dried fenugreek leaves.  .                       Gatte ki Kadi - This Curry is made with onion and tomatoes and the "Gatte" is made by gra

INGREDIENTS:   2 Packets Maggie  4-5 Plain Chicken Sausages  1/2 Cup Peas  1 Onion Chopped  Salt to taste  1/4 Teaspoon Black Pepper  Fresh Coriander Chopped  1 Tablespoon Oil PREPARATION TIME: 10 Minutes    HOW TO PREPARE :   In wok heat oil and saute onions till translucent  Add in Peas and saute for a minute  Add in Chopped sausages and saute for few minutes  Sprinkle the maggie masala on the onions  Add 3 cups of water and mix everything  Add in maggie and let it cook till it gets soft  Sprinkle salt and pepper according to taste  Mix all well, cover and cook till done  Serve hot and garnish with fresh chopped coriander Watch the video for this recipe: https://youtu.be/2aio8XCsIKs

                                    A classic recipe from our Indian cuisine which is a favourite for many. You can say its a crowd pleaser. The vegetables used here are some new age vegetables like mushrooms and babycorn. Baby corn gives a crunch texture to this healthy and nutritious soup. Its so comforting to have this warm soup with little extra pepper when suffering from cold or flu! I have kept the spice level at minimum as i am not fond of spices , you can adjust the spice according to your taste. I use ghee in most of my soups instead of butter as first of all ghee that i used is homemade and is good for sauteing and frying as it releases less toxins when heated as compared to butter. Ghee gives a nutty flavour as well INGREDIENTS: 1 Carrot 7 – 8 Button Mushrooms 4-5 Babycorns 1 Onion 4-5 Garlic Cloves 1 Teaspoon grated fresh Ginger 1/2 Cup Fresh Coriander 1 Lemon 1 Cube of Vegetable Stock/Chicken Stock 2 Teaspoons Ghee 1/2 Teaspoon Jeera Powder Salt to taste Black pepper to ta

Trevati dal is a protein rich combination of Chana, Toor and Green Moong dal. It can be cooked everyday as its light and simple to make. This gives you immense energy to be active through out the day. Adding Lauki or Bottle gourd to it gives the fiber content and makes it a one pot meal for a healthy and fit lifestyle. For the spicy and crunchy texture or the carb content i added the urad dal and besan vadi. Its a wholesome meal in itself. INGREDIENTS: 1/2 Cup Chana Dal 1/4 Cup Toor Dal 1/2 Cup Green Moong Dal 1 Cup Diced Lauki/Bottle Gourd 6-8 Urad Dal and Besan Dry Vadis 1/2 Teaspoon Hing/Asafoetida 1 Teaspoon Jeera/Cumin 1-2 Tejpatta/Bay Leafs 2-3 Long/Cloves 1 Chopped Onion 1 Chopped Tomato 1 Teaspoon Ginger Garlic Paste 2 Chopped Green Chillies 1/2 Teaspoon Haldi/Turmeric Powder 1 Teaspoon Red Chilli Powder 1/2 Teaspoon Jeera Powder 1/2 Teaspoon Coriander Powder 1/4 Teaspoon Garam Masala 1 Lemon Juice 2 Tablespoon Ghee/Clarified Butter Salt to Taste Fresh Coriander for Garnish

Tahini, is a Chutney or a dip or a sauce made from toasted white sesame seeds. Tahini is  used and made mostly in Eastern Mediterranean, the Caucasus, Middle East, and parts of North Africa. Now Word wide famous for it tangy and sharp taste, is being loved by all. INGREDIENTS: 1 Chicken Breast 8 Bread Slices 1 Onion 1/2 Capsicum 1/2 Cup Hung Curd 3 Teaspoon Tahini paste 2 Teaspoon Mayonnaise 2 Teaspoon Black Sesame Seeds Salt to taste Black pepper to taste FOR TAHINI PASTE: 1/2 Cup White Sesame Seeds 3-4 Garlic Cloves 1 Teaspoon Lemon Juice 1 Teaspoon Olive Oil Salt to taste PREPARATION TIME:  15 Minutes HOW TO PREPARE: In a pan Boil Chicken Breast piece in water till its cooked Don't drain and throw the water as it can be used for soup or as chicken stock Slice the Onion and Chop the Capsicum, keep aside We'll make Tahini Paste first - In a dry pan roast the white sesame seeds till its light golden Put the seeds in a grinder and grind it to a crumb texture Add Olive oi