Me As Chef

  Coconut laddoos are a popular Indian sweet made with grated coconut, sugar, and cardamom powder. They are usually prepared during festivals and celebrations. According to a popular origin story, ladoos can be traced back to 300-500 BCE. It is said that Sushruta, an ancient Indian physician used the sweet to give ayurvedic medicines to his patients.  In terms of nutritional benefits, coconut laddoos contain  moderate amounts of dietary fiber, vitamins, and minerals . Coconut is a rich source of MCT's but also high in calories and sugar, and should be consumed in moderation as part of a balanced diet. INGREDIENTS 2 cups of desiccated coconut 1/2 cup coarsely crushed nuts ( Almonds, Pistachios, Cashews) 1 cup of sweetened condensed milk 1/2 teaspoon of cardamom powder 1/4 cup of desiccated coconut (for rolling) TIME TO PREPARE: 15 Minutes HOW TO PREPARE In a mixing bowl, combine the desiccated coconut, Crushed nuts, sweetened condensed milk, and cardamom powder. Mix well until the m

  Soya Chunks are made of soy flour from which oil has been extracted. Soya Chunks are rich in Omega 3, polyunsaturated fats, proteins, calcium and iron. Soy has a high fibre content which increases metabolism, keeps stomach full for a long time and aids in easy digestion. But taking them in large quantities may damages liver as it increases the uric acid in body . I have added other veggies too to complete  or increase the nutrient content. This is easy recipe and can be made for parties as well or made regularly. Its a one pot meal recipe so less utensils are used! INGREDIENTS: 2 Cups Basmati Rice 1 Cup Soy Chunks 1 Large Potato 1 Onion 1/2 Cup Peas 1/2 Cup Carrots 1/4 Cup Beans 1/4 Cup Corn 1-2 Bay Leaves 2-3 Cloves 2-3 Cardamom 1 Star anise 1 Teaspoon Cumin Seeds 1 Teaspoon Ginger Garlic paste 1 Teaspoon Cumin Powder 1/2 Teaspoon Red Chilly Powder 1/2 Teaspoon Turmeric 1/2 Teaspoon Garam Masala Salt as per taste 2 Tablespoon Oil Coriander for Garnish PREPARATION TIME: 45 Minutes HO

  Bottle gourd or Lauki is a healthiest and the most versatile vegetable to use. It can be used in a curry, in a stir fry, in a dessert, health juices and in soups. Its easy on the stomach and easily digestible. Bottle gourd or Lauki belongs to the cucumber family and enables weight loss. As per Ayurveda, Lauki is a must have, wholesome food that helps our body fight with infections and dieseases. Lauki has various vitamins like A, B, C, K and E. It is also rich in minerals like manganese, potassium and iron. Bottle Gourd aids in weight loss as it is easily digestible. Lauki has no calories, no saturated fats and is made up of 90% water. This recipe is a quick and easy recipe of Lauki. It uses only salt, turmeric and black pepper as spices. Whenever you are tired make this instant lauki and enjoy a wholesome and nutritional meal. Watch the video of this recipe –  https://youtu.be/9W_Hb6cefdY INGREDIENTS: 4 Cup Diced Lauki / Bottle Gourd 1 Tomato 1 Green Chilli 1 Teaspoon Jeera / Cumin

  Moong Daal ki Kachori is nothing but a deep fried stuffed snack originating in the Indian Subcontinent. It is stuffed with daal or lentils, onions, potatoes or even mixed vegetables. Generally it was originated to fulfill hunger pangs of a traveller or  a vendor who travelled along the spice route for his business. Kachoris or these stuffed round balls can be stored for couple of days in fridge. It is served with Hing flavoured aloo ki sabzi or dubki wale aloo along with tamarind chtney or green chutney. It can also be served in a form of chaat with chutneys, spices and a layer of chilled curd. INGREDIENTS: FOR KACHORI: 2 Cups of Maida / All Purpose Flour 1 Teaspoon Salt 3 Tablespoon Oil / Ghee Water as required FOR FILLING: 1 Cup Moong Daal / Yellow Lentil 1 Teaspoon Jeera / Cumin Seeds 1 Teaspoon Coriander Seeds 1 Teaspoon Fennel Seeds 1/2 Teaspoon Black Peppercorns 1 Teaspoon Red Chilly powder 1 Teaspoon Jeera / Cumin powder 1 Teaspoon Coriander powder 1 Teaspoon Amchoor / Dry Man

                                                Mushroom Tikka Masala is a Mughlai or North Indian Curry which has grilled or sauteed marinated Mushrooms. Mushrooms are marinated in Tikka Masala batter and then grilled till golden in colour. The curry is the similar to the world famous Indian recipe’s curry – The Butter Chicken! This Rich, Creamy Punjabi recipe will make you salivate for more. The Mushrooms are soft and just melt in your mouth. INGREDIENTS: FOR MUSHROOM MARINATION: 250 gms Mushroom 6 Teaspoon Thick Curd 1/2 Teaspoon Garam Masala 1/2 Teaspoon Chaat Masala 1/2 Teaspoon Jeera Powder 1 Teaspoon Red Chilly Powder 1/8 Teaspoon Turmeric Powder 1 Lemon Juice 1 1/2 Teaspoon Ginger Garlic Paste 1/2 Teaspoon Ajwain ( Carom Seeds) 1 Tablespoon Besan (Gram Flour) 1 Tablespoon Oil 1/2 Teaspoon Black Salt Salt to taste FOR MUSHROOM TIKKA MASALA CURRY 1/2 Cup Onions Finely Chopped 1 Teaspoon Ginger Garlic Paste 3 Tomatoes 10 Cashewnuts 1/2 Capsicum 1 Tablespoon Dry Fenugreek ( Kasuri

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

                                                                                                                                                                         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

                                      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

INGREDIENTS: 1) 1/2 Kg Baby Potatoes 2) 1 Cup Curd 3) 2 Tablespoon Oil 4) 1 Teaspoon Nigella Seeds/Kalonji 5) 2 Red Chillies 6) Pinch Asafoetida 7) Salt to taste 8) 1 Teaspoon Red Chilli Powder 9) 1 Teaspoon Chaat Masala Powder 10) 1 Teaspoon Coriander Powder 11) 1/2 Teaspoon Garam masala 12) 1/2 Teaspoon Turmeric Powder 13) Fresh coriander or Chopped Tomatoes to garnish PREPARATION TIME: 20 mins HOW TO PREPARE: * In a bowl beat the curd, add salt, Red Chilli powder, Coriander powder and mix well * Add in Garam Masala and Chaat masala powder, mix well and keep aside * Boil baby potatoes, peel them and keep aside * In a wok, Add oil, heat it, add Asafoetida and nigella seeds, Let it crackle * Add Turmeric powder and red chilli and saute for a minute * Add Peeled baby potatoes and saute till they turn golden brown on outside * Add the curd mix and a cup of water and let it cook * Let all the water get absorbed and when done garnish with fresh coriander or tomatoes * Ser

INGREDIENTS: 1) 5-6 Potatoes 2) 2 Tablespoon Mustard Oil 3) 1 Teaspoon Black Mustard Seeds 4) 1/2 Teaspoon Turmeric Powder 5) 1/4 Teaspoon Red Chilly Powder 6) 2 Green Chillies 7) Salt to taste 8) Few dried Mint/Pudina Leaves 9) Coriander Leaves Chopped for garnish PREPARATION TIME: 20 Mins HOW TO PREPARE: * Cut the potatoes in French fries style, if possible thinner than that and keep aside * Cut the chillies into long slices and keep aside * In a wok add oil and crackle the mustard seeds * Add Turmeric and immediately add potatoes, cook covered for few minutes * When potatoes are half cooked, add salt, red chilly and green chilly * Cook again for few minutes, then add mint leaves * When cooked, garnish with coriander and serve hot with parathas or dal rice * When cooked for kids, avoid green chillies and reduce the quantity of red chilly