Me As Chef

Ragi or Finger Millet is a Gluten-free, whole grain, rich in fiber that helps in weight loss, indigestion and diabetes. Ragi is a rich source of Calcium, Vitamin D and other amino acids helps lower cholesterol levels.  Finger Millet is easy to digest and Tryptophan amino acid present in Ragi produces the relaxing effect on body. Ragi being a staple food in southern India is majorly eaten especially with Sambhar, chicken curry or saaru or any curry. It becomes a complete meal in itself.  Protein and fat from chicken, good carbs and fibre from Ragi balls or Ragi Mudde  – It is a complete balanced meal! These beautifull looking steamed Ragi balls / Ragi Mudde when broken down in spicy and scrumptious chicken curry  flavoured with fenugreek or /methi  leafs, with a lick of green mint and coriander chutney,  creates a explosion of flavours and textures in your mouth. Its an experience! INGREDIENTS : RAGI BALLS/MUDDE: 1 Cup Ragi Flour 3 Cups Water 2 Tablespoon Ghee Salt as required 1/2 Cup W

T his soft and spongy, little piece of art is a beauty on plate, with swirly swirls or waves of chocolate cake with the banana cake and added rich texture of  walnuts.  Well if you are craving for banana cake  and chocolate cake  both, then this delicious Banana Walnut Marble cake is the answer. Bake this beauty to perfection with sugarfree granules or zero calorie sugar or artificial sweetener and enjoy a less calorie version of  the super moist Banana Walnut Marble cake.  Try making your own design or swirls, its pretty much fun thing to do with kids and family. When your cake turns out to be the centrepiece of the table, you are the one who is most proud.  Happy Baking! INGREDIENTS: 1 2/3 Cups All Purpose Flour 1/3 Cup All Purpose Flour for dusting Walnuts 4 Teaspoon Cocoa Powder 1 Cup Sugar / Artifical Sweetner 1 Cup Vegetable Oil 2 Eggs 2 Ripe Bananas 1 Teaspoon Vanilla Essence 1/2 Cup Milk 1 Teaspoon Baking Powder Pinch of Salt 1/2 Cup Walnuts PREPARATION TIME: 50 Minutes HOW TO

Rainbow Salad is one healthy way to get more vegetables in your food. Kids as well as adults love the pop of colors and is a nutritious and delicious option of healthy food.  Seeds being the superfood, add crunch and a nutty texture to the whole salad. This low fat rainbow salad has all the food colors like, red, green, purple, orange etc. which is necessary for the body as it contains all the nutrients a body requires. Rainbow foods provides nutrients like Vitamin C, Fibre, Beta-Carotene, Lycopene and folate etc. This Salad is rich in potassium and dietary fibre. INGREDIENTS: 1 Cup Napa Cabbage 2 Cup Iceburg Lettuce 1 Cup Red Cabbage 1 Cucumber 2 Tomatoes 1 Avacado 1/4 Cup Walnuts 1 Tablespoon Sesame seeds 1 Tablespoon Pumpkin Seeds Fresh chopped coriander Salt to taste Black Pepper to taste 1 Tablespoon Balsamic Vinegar PREPARATION TIME: 15 minutes HOW TO PREPARE: In a bowl, throw roughly chopped Napa cabbage and Iceberg Lettuce Add Shredded red cabbage and freshly chopped coriander

Sabudana cutlets or Sago vadas are traditional deep fried snack recipe from the western and eastern region of India. Sabudana cutlets are crunchy from outside and soft from inside. It is a quick and easy snack with teatime and is healthy and nutritious. To make it more healthy and calorie less, I have baked it instead of deep frying.  Best served with green Mint Chutney and Masala Tea. Recipe of Mint Chutney –   https://www.desispiceworld.com/cuisines/coriander-mint-chutney/ Recipe of Masala Tea –  https://youtu.be/E3cRUz2bWP4 INGREDIENTS: 1 Cup Sabudana / Tapioca Pearls 2 Potatoes 1 Green Chilly 1/2 Cup Fresh Coriander 1/2 Teaspoon Jeera / Cumin 1/2 Teaspoon Roasted Coriander seeds 1/4 Cup Roasted Peanuts (Optional) 1 Lemon Juice 1/4 Teaspoon Jeera/Cumin Grounded Salt to taste Black pepper to taste PREPARATION TIME:  8 hours HOW TO PREPARE: Soak Sabudana pearls in water for about 4-5 hours. Coarsely ground roasted Peanuts and keep aside Boil potatoes, peel and mash them Drain Sabudana

Soya nuggets or Nutri nuggets are vegetarian high protein soya meat. It is a plant based protein derived from soy beans and can be easily substituted for different meats.   It cooks fast and is super healthy. Today we are preparing a fusion Indo Chinese recipe – encorporating the soy meat nuggets in soy sauce and chilly sauce flavoured dish. It is a little spicy but you can adjust that according to your spice level. Easy snack to make for family and friends. INGREDIENTS: 200 gms Soya Nuggets 1 Onion 1 Capsicum 8-9 garlic Cloves 1 – 2 Green Chilly 1/2 Cup Spring Onions/Green Onions 1 Tablespoon Siracha Sauce 1 Tablespoon Ketchup 1 Tablespoon Soya Sauce Salt to taste Black pepper to taste 2 Tablespoon Oil Fresh Coriander PREPARATION TIME: 20 Minutes HOW TO PREPARE: Boil 3 Cups of water and add in the Soy Nuggets to boil them for 10 minutes Take nuggets out and drain extra water, keep aside In a wok, heat oil and throw in chopped garlic and sliced onions After Onions soften throw in the s

Zucchini is a vegetables which originates in America and belongs to the squash family.  It is used in many cuisines but not much famous in Indian cuisine. This low calorie vegetable is highly fibrous and full of nutrients.  Zucchini is high in Folate,  Potassium, and Provitamin A. It is a easy substitute for carbohydrates. I have tried to use zucchini in parathas, seeing its nutritious values because kids just refuse to eat it raw or in any other form. Added garlic and green onion for a mouthwatering flavour and taking this paratha to just another level. So lets see how Green Onion and Zucchini parathas are made:- INGREDIENTS: 1pc Zucchini( Medium sized) 1 Onion 2-3 Spring Onion Stalks 6-7 Garlic cloves 2 Carrots 1 Green chilly 1 Cup Gram Flour 2 cup Whole Wheat Flour 1 Teaspoon Ajwain 1/2 Teaspoon Red chilly Powder 1 Teaspoon Cumin Powder 1/2 Teaspoon Coriander Powder Salt to taste 1 Tablespoon Oil PREPARATION TIME: 15 Minutes HOW TO PREPARE: In a grinder, grind Garlic, Green Onion, C

Chicken with spinach is a comforting, low calorie, high protein curry with lots of earthiness from freshly chopped spinach. This chicken spinach curry is packed with nutrients and  is a healthy food for proper hair, skin and blood.Spinach is high in iron and is a superfood to increase haemoglobin in the body. This chicken curry is packed with iron, vitamins, mineral and other vital nutrients. INGREDIENTS: 500 gms Chicken Breasts diced 2 Cups Chopped fresh Spinach 1 Onion 1 Tomato  Puree 1 Teaspoon Ginger Garlic Paste 1 Green Chilly 2 Tablespoon Oil 3 Cloves 1 Bay Leaf 2 Dried Red Chillies 3 Green Cardamom 1 Teaspoon Kasoori Methi 1 Teaspoon Turmeric 1/2 Teaspoon Red Chilly Powder 1/2 Teaspoon Cumin Powder 1/2 Teaspoon Garam Masala 1/2 Teaspoon Coriander Powder 1 Teaspoon Chicken Masala Powder Salt to taste 1/2 Cup Milk Fresh Coriander Chopped PREPARATION TIME: 45 Minutes HOW TO PREPARE: In a pan, heat oil and crackle Cumin, Bay leaf, Cardamom and Dry Red Chillies Saute Ginger Garlic pa

                               Chicken breasts being lean meat and easy to cook, becomes the most popular chicken cut. There are so many options or varieties in which chicken can be cooked in a simple yet healthy manner. Chicken is an excellent source of protein, B vitamins and minerals. This continental recipe is easy to cook, low in fat, low on spices and healthy, as it comes under the balanced food category. Chicken stew  is a perfect amalgamation of chicken, rice and veggies for nourishment and health. For Keto option rice can be taken off. INGREDIENTS: 2 Chicken Breasts 1 Cup Basmati Rice 1 Tablespoon Butter 1 Onion 6 Garlic Cloves 2 Teaspoon All Purpose Flour 2 Cups Milk 1 Cup Broccoli florets 1/2 Cup Carrots 1/2 Cup Corn Kernels 1/2 Cup Beans 1 Chicken Stock Cube 1/4 Cup Green Onion Fresh Cilantro 1 Teaspoon Cumin Powder Salt to taste Black Pepper to taste Water as required PREPARATION TIME: 40 minutes HOW TO PREPARE: Wash and chop all Vegetables and keep aside Wash and dice the

                                                                                                                                           Luxuriant and Rich in taste, Dodha Barfi is a traditional dessert made in Punjabi cuisine. Prepared using slow roasting method, this is one of the mouth-melting dessert recipes which is perfect for any special occasions and festivals. It has a grainy texture and its nutty crust makes it a favourite among kids too. Try this quick and easy chocolatey dodha recipe and enjoy with your loved ones! INGREDIENTS: 1/2 Cup Daliya 1 Cup Milk 200 gms Sweetened Khoya 1/2 Cup Almond Chopped 3 Teaspoons Cocoa Powder 1 Teaspoon Lemon Juice 2 Teaspoon Honey 2 Tablespoon Ghee / Clarified Butter PREPARATION TIME: 30 Minutes HOW TO PREPARE: In a pan, dry roast the daliya and add milk Cook till the daliya gets softs Add Honey and Cocoa powder and mix well Mix till everything gets chocolatey Add sweetened Khoya and mix till Khoya melts Instead of Sweetened khoya add 1 cu

                                                                                                                                                                         Dhokla is a very famous snack food from our Gujarati Cuisine. It is soft and spongy recipe which has a sweet and tangy flavours. Today we are giving the traditional khaman dhokla a change by replacing gram flour or besan with our very famous indian grain “Jowar”. So today’s recipe is Khaman Dhokla made by Jowar Flour. INGREDIENTS: 1 Cup Jowar / Sorghum Flour 1/3 Cup Suji / Semolina 1/2 Cup Curd 1 Teaspoon Ginger – Green Chilli paste 1/2 Teaspoon Lemon Juice 1 Teaspoon ENO Fruit Salt / Baking Soda 2 Teaspoon sugar A Pinch of Hing / Asafoetida Salt to Taste FOR TEMPERING: 10-12 Curry Leaves 3-4 Green Chillies 1/2 Cup Coriander Leaves 1 Teaspoon Mustard Seeds 2 Teaspoon Sugar 3 Teaspoon Oil 1 Cup Water 1/2 Lemon juice Salt to taste 1/2 Cup Grated Fresh Coconut PREPARATION TIME: 30 Minutes HOW TO PREPARE: Grease the Dhokla

                                                   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. This recipe is light and easy, best for lunch and dinner ideas. Recipes with chicken and tahini are yum as the food combination is a deadly one. 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

  Hung Curd is Curd or Yogurt drained of its water. Its thick and creamy in texture. Hung Curd is used in many Indian Recipes like Tikkas, Kababs, Wraps, Sandwiches, Dips and Chutneys. Its Low in Sugar and Carbs and high in Protein and Calcium. In this Dip we have used Mustard oil as the flavour and curry leaves and mustard seeds as tempering. Its Creamy, Rich, Flavourful and made from easily available ingredients. One of my friends had made this Hung Curd Dip to go along with her various snacks. It was love at first taste. It just melts in mouth leaving behind the strong mustardy taste in mouth. Its very easy and simple to make. Its the healthiest alternative for cream and mayonnaise. To make Hung Curd take 200 gms Curd and put it in a clean Muslin Cloth. Tie the Cloth and hang it for an hour to drain the water. Once water is drained, open the cloth and put the hung Curd in a bowl. INGREDIENTS: 150 gms Hung Curd 2-3 Teaspoon Mustard Oil 1/4 Teaspoon Mustard Seeds Few Curry Leaves Pinc

                                      INGREDIENTS: 800 gms Chicken 1/2 Cup Cream 4 Tablespoon Tomato Puree 1/2 Cup Tomatoes Fresh Coriander Leaves Fresh Mint Leaves Salt to taste Black Pepper to taste FOR MARINADE: 1 Cup Curd / Yogurt 2 Teaspoon Ginger Garlic paste 2 Green Chillies 3 Teaspoon Lemon Juice 1/4 Teaspoon Cinnamon Powder 1 Teaspoon Coriander Powder 1/2 Teaspoon Garam Masala 1/2 Jeera / Cumin Powder 1/2 Kashmiri Red Chilli Powder Salt to taste Black Pepper to taste PREPARATION TIME: 1 Hour 30 minutes HOW TO PREPARE: Wash Chicken properly, make slits on chicken and keep it in a bowl Add Curd, Ginger Garlic paste, and Lemon juice Add Salt, Pepper, Garam Masala, Jeera powder, Red Chilli Powder, Add split Green Chillies, Coriander Powder and Cinnamon powder, Mix well Marinate it for 1-2 hour and keep it in fridge After 1 -2 hours, Add the marinated chicken to a wok Cook the Chicken till the oil seperates and marinate gets dry Cook till the Chicken turns a little golden in color