Me As Chef

  Overnight oats is the Easiest, Delicious, Superfood loaded breakfast that is quickest to make. Anyone can try their hands in it. Its a favourite among young people, but its sweet. Natural sugar from fruits or honey, maple syrup, chocolate or even nuts. People do get tired of eating that much sweet early in the morning.  So here's presenting the savoury version of overnight oats, with fresh cucumber, carrot, ginger, Cilantro and pomegranate seeds. The Tadka adds to the savouriness of the dish. The Asafoetida, paprika and curry leaves add a whole lot of flavour. I know your mouth might be salivating, listening to all that deliciousness... So here is the recipe... INGREDIENTS: 1/2 Cup Oats 2 Teaspoon Chia Seeds 1 Cup Yogurt 1/2 Cup Cucumber 1/4 Cup Pomegranate Seeds Few Curry Leaves 1 Teaspoon Mustard Seeds 1 Green Chilly 1 Carrot 1" Ginger 1/4 Cup Cilantro Leaves 1 Dry Red Chilly Salt to Taste Black Pepper to Taste 1/4 Teaspoon Paprika Pinch of Hing/ Asafoetida 2 Teaspoon Oil

Bharwa Lal Mirch is one of my favourite pickle. Since i've moved to US i had been craving this achchar. My Nani used to make this pickle in a very authentic Punjabi style. It was one of the staple side dishes in the breakfast with plain parathas. My mouth is watering just by writing about it, i can feel the taste ... yum This Lal Mirch or Red chilli comes in the market typically from November to March. Try this pickle, its super easy and super tasty. INGREDIENTS:  1lb Big Red Chillis  1/2 Cup Coriander seeds  1/2 Cup Mustard Seeds  1/2 Cup Fennel Seeds  1/2 Cup Cumin Seeds  1/3 cup Fenugreek seeds  1/3 Cup Onion Seeds  1/3 Cup Carom seeds  1/2 Cup Dried Mango Powder  3 Tablespoon Turmeric  Black Salt to taste  Salt to taste  Mustard Oil to cover the Chillies PREPARATION TIME: 45 Minutes HOW TO PREPARE: Wash and dry the red chillies well Cut the stalk and empty out all seeds to make it a hollow cylinder Dry roast the seeds - Coriander, Mustard, Fennel, Cumin, and Fenugreek, until sl

  Chutney is an essential part of any meal. They are made up of different fruits and vegetables or sometimes even the peel of the vegetable.  Its a pureed form or paste form of any fruit or veggie with spices and even a tempuring sometimes. Chutneys add a extra taste or dimention to a meal. Today its Mango chutney, which is sweet in taste and is made up of half ripe or ripe mango. I have added paprika or red chilli too, for a spicy taste.  Looks so delectable and tempting. You can use Mango Chutney as a spread on bread or as a marinade for various meat cuts. Mango Chutney goes well with chicken wings, pork, and beef too. I have not used vinegar as i am making in a small quantity to last a few days or probably a couple of weeks in refrigerator. Lets get started! INGREDIENTS: 2 Ripe Mangoes 2 Tablespoon Oil 1/2 Cup Sugar /Jaggery 2 Dry Red Chillies 1 Teaspoon Panchphoran ( A mix of Cumin, Fenugreek, Fennel, Black Mustard and Nigella Seeds) 4-5 Peppercorns 1 Bay Leaves 1/2 Teaspoon Cumin

  Laddoos  or a small sweet ball, originated in Indian Subcontinent. It is made out of  a combination of flour, nuts, ghee, and sweetner. It was originally used for medicinal purposes. Laddoos are delectable to the tongue and is liked by all ages. Laddoos are of many varieties and each fulfill a nutrient in the body. basically these laddoos are immunity and strength builders.  One can make Ragi laddoos (whole wheat +ragi), Mueseli Laddoos (whole wheat + Mueseli) , Methi laddoos ( Whole wheat + Methi powder) etc. Laddoos are also known as panjiri laddoos or Jaape ke laddoos. This variety has a number of ayurvedic or natural strenght giving ingredients like Cloves, Nutmeg, mace, Kamarkas Edible gum etc.  It is the most common variety as its given to new mothers or lactating mothers. Today we are preparing Whole Wheat and Flaxseed Laddoos! Flaxseeds are rich in Omega 3 and dietary Fiber. Flaxseed improves Cholestrol and Lowers Blood Pressure. INGREDIENTS:  2 1/2 Cup Atta or Whole Wheat 1/

                                         Lemon drizzle cake is super easy and super moist cake from British cuisine. This cake is light and most favourite of Brits. Best as Breakfast, snacks, High tea or just desserts. The drizzle icing too is easy to make and i have added black Sesame seeds as a new texture and twist to the drizzle. INGREDIENTS: 1 Cup Fresh Cream 1 Cup Curd 1 1/4 Sugar granulated 1/2 Teaspoon Soda bi Carbonate 1 Teaspoon Baking Powder 2 Cups Maida / All Purpose Flour 3-4 Drops of Lemon Essence 2 Teaspoon Lemon Zest 1 1/2 Tablespoon Lemon juice A Pinch of Turmeric A Pinch of Salt FOR DRIZZLE ICING 8 Teaspoon Powdered Sugar 2 Teaspoon Lemon Juice 2 Teaspoon Water 1 Tablespoon Black Sesame seeds Few Glazed Cherries and Mint Leaves PREPARATION TIME: 90 Minutes HOW TO PREPARE: In a bowl take fresh cream, curd and sugar, beat till frothy and fluffy Add Maida, Baking powder, Salt, Soda bi-Carb and few drops of lemon essence Fold the mixture well to get a smooth batter Add Le

Paneer bhurji is a irressistable and flavourful recipe from the North India. Paneer bhurji is a quick, easy and staple food from Punjabi Cuisine. It is made by crumbling the paneer and saute it with onions and tomatoes. Paneer bhurji best tastes with Roti, Parathas or even Toasted Bread. Paneer bhurji is a favourite dry vegetable – best for Breakfast, Lunch or Dinner Ideas. INGREDIENTS: 200 gms Paneer 1 Onion 1 Tomato 1/4 Cup Peas 1 Green Chilly 1/2 Teaspoon Jeera Seeds 1/2 Teaspoon Red Chilly Powder Salt to taste 1 Tablespoon Oil 1/2 Cup Fresh Coriander PREPARATION TIME: 10 Minutes HOW TO PREPARE: Chop Onion, Tomato and Green Chilly In a pan heat oil and crackle jeera seeds Add Onions and Saute till Translucent Sprinkle Red Chilli powder and Chopped Green Chilly Add Tomato, Peas, Salt and Saute till it gets dry and peas get soft Add Crumbled Paneer and mix well Garnish with Fresh Chopped Coriander and serve hot with parathas and bread

                                Well this cake was made on my friend’s special demand. Its healthy, soft and moist. This Fennel and Cardamom cake is eggless, eggs is been substituted with Curd. Made with Whole wheat as the name suggests to avoid refined flour. Its super easy to make and bake it! See the greenish colour it gets from the Fennel seeds. All time favourite of my family and friends. INGREDIENTS: 2 Cups Whole Wheat Flour 1 Cup Curd 1 Cup Fresh Cream 1.25 Cup Granulated Sugar 1 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 3 Tablespoon Warm Milk 1 Tablespoon Fennel Seeds 1 Teaspoon Cardamom Powder 4-5 Drops of Cardamom Essence PREPARATION TIME: 1 Hour HOW TO PREPARE: Prepare the greased tray and keep it aside Pre heat the oven at 180 degrees In a Bowl take cream and sugar and beat it well till frothy Add in the Curd and Cardamom essence, and beat till sugar dissolves Add in the flour or Atta 1 Cup first and fold the mixture till all gets mixed Add rest of the Atta, Baking Po

                                                Every Indian household makes tomato chutney according to their tastes and culture. This Tomato Chutney is from the South India. Its delicious and has sweet, spicy and tangy flavours, the tempering gives an added texture to the chutney. Tomato Chutney is a simple, quick and a staple chutney in South Indian Breakfast Recipes like Idli, dosa, Pongal and Appams. INGREDIENTS: 3 Tomatoes Chopped 1 Onion Chopped 3-4 Dry Red Chillies 2-3 Garlic Cloves 1 Tablespoon Chana Daal/Bengal Gram 1 Tablespoon Urad Daal/Skinned Black Gram 1/2 Teaspoon Jeera/Cumin Seeds 2-3 Whole Black Pepper 1/2 Teaspoon Haldi/Turmeric Powder Salt to taste 1 Tablespoon Oil FOR TEMPERING: 2 Teaspoon Oil 1 Teaspoon Rai/Mustard Seeds 1/2 Teaspoon Urad Daal/Skinned Black Gram A Pinch of Hing/Asafoetida Few Curry Leaves PREPARATION TIME: 10 Minutes HOW TO PREPARE: Heat Oil in a pan and crackle Jeera and Black pepper Add both chana and urad daal, roast till slightly golden Add ga

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

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

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

                                                                                                                                                                         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

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

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) 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) 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) 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