Me As Chef

INGREDIENTS: 1) 1 Cup Atta/ Whole Wheat Flour 2) 1 Cup Ghee/Clarified Butter 3) 1 Cup Sugar 4) 3 Cups Water 5) A Pinch of Elaichi/Cardamom Powder PREPARATION TIME: 40 Minutes HOW TO PREPARE: * In a pan heat up water and add sugar to it * Boil till sugar is melted and take it off heat * In kadai Heat ghee, leave 1 Tablespoon ghee which will be added later * Once ghee is heated and melted, add atta and mix constantly * It will look like a batter consistency * Keep cooking till the color changes to a darker brown * At this stage ghee too starts leaving the sides * Add Elaichi powder and mix well * Pour in the sugar water and keep mixing * Keep stirring till water is absorbed by atta * Cook till you see ghee on the sides , mixing frequently * Finally add in the leftover ghee and mix after taking kadai off gas * Once mixed its done! Garnish with chopped almonds and Serve hot!

INGREDIENTS: 1) 6-8 Eggs 2) 4 Teaspoon Mayonnaise 3) 1/2 Teaspoon Mustard Sauce 4) 2 Green Chillies 5) 1/4 Cup Fresh Coriander Leaves 6) 1/4 Cup Milk 7) Salt to taste 8) Black Pepper to taste 9) Chopped Tomatoes for garnish 10) Chilli Flakes for garnish 11) Watermelon Seeds for garnish PREPARATION TIME: 30 Minutes HOW TO PREPARE: * In a deep vessel hard boil the eggs, once done leave aside to cool down * In a pan dry roast the watermelon seeds and keep aside to cool it too * Chop finely 2 green chillies and coriander leaves, keep them in a bowl * Peel the eggs and cut them all in half * Scoop out the yellow yolk and add it to coriander and green chillies bowl * Add Mayonnaise, salt and pepper, and mustard sauce, mix thouroughly * If its thick add little milk and try to make it a smooth thick paste * Scoop out a spoonful and fill a half of hard boiled egg white * Similarly fill all the egg halves * Add a tomato bit on each egg half * Sprinkle Chilly flakes and waterm

INGREDIENTS: 1) 250 gms Musrooms 2) 1 Bunch Spinach leaves 3) 4-5 Tortilla Wraps 4) 3-4 Garlic CLoves 5) 1 Cucumber 6) 1 Capsicum 7) 1 Tablespoon Butter 8) Mayonnaise as required 9) Ketchup as required 10) Salt to taste 11) Black pepper to taste 12) Cheese Slices PREPARATION TIME: 45 Minutes HOW TO PREPARE: * wash and Chop the mushrooms and spinach separately * Slice the cucumbers and capsicum finely and keep separately * Heat a pan and add in butter to melt * Chop the garlic and throw it in butter to release its flavour * Add in chopped mushrooms and saute till it gets soft * Add in Chopped Spinach and cook further till leaves wilt off * Add in salt and black pepper according to your taste, mix well * In a flat pan, heat up the tortilla wraps on both sides * In a tortilla wrap, add 1 tablespoon of mushroom spinach mix * Pour mayonnaise generously and sprinkle salt and pepper if required * Add cucumber and capsicum slices and wrap the tortilla in a roll * Roll ti

INGREDIENTS: 1) 3 Cups Wheat Flour 2) 1 Bunch Spinach 3) 2 Onions 4) 1/2 Cup Gram flour 5) 1/2 Teaspoon Red Chilli Powder 6) 1/2 Teaspoon Jeera Powder 7) 1/2 Teaspoon Garam Masala 8) 1 Teaspoon Ajwain/Carom Seeds 9) Salt for taste 10) Black Pepper to taste 11) 1 Tablespoon Oil 12) Clarified Butter/Ghee 13) Warm water as required 14) Extra wheat flour for dusting PREPARATION TIME: 50 minutes HOW TO PREPARE: * Wash Spinach leaves and chop them finely, Keep aside to drain extra water * Finely chop onions and mix it with the chopped spinach * In a big bowl put wheat flour and gram flour, mix well * Make a well in between and add oil, salt and pepper * Add Red chilli powder, Ajwain, jeera powder and garam masala * Add in the spinach and onion mix and give it a good mix * Slowly add warm water and knead it into a dough * Apply oil on the dough and Give it half an hour rest in the fridge * Make 16-18 balls of the dough, keep them in flour for dusting * Take a ball and roll

INGREDIENTS: CAKE BATTER: 1) 1 Cup Self Raising Flour 2) 1 cup Sugar 3) 1 Cup Softened Butter 4) 1 1/2 Teaspoon Baking Powder 5) 4 Teaspoons Cocoa Powder 6) 3 Eggs 7) 4 Tablespoon hot Milk/Water 8) 1/2 Cup Raisins/Almond Slices 9) 1/4 Cup of Granulated Sugar CHOCOLATE GANACHE: 1) 1 Cup Cream 2) 1 Cup Melted Chocolate PREPARATION TIME: 50 Minutes HOW TO PREPARE: * Preheat the oven to 180 degrees * Prepare the cake tin and keep aside * In a bowl beat together eggs, sugar, butter, flour and baking powder * In a seperate bowl mix water and cocoa powder till it is a thick paste * Add cocoa paste to cake batter and beat till its a smooth batter * Pour the batter into prepared tin * Bake for 30 Minutes or till it leaves the side of the tin * Keep it aside to cool it completely before icing * For chocolate ganache take cream and chocolate in a bowl * Microwave for 40 minutes and mix well till a smooth paste * Let it cool till it thickens a little * Pour the ganache o

INGREDIENTS: 1) 2 Slices Bread 2) 1/2 Teaspoon Cinnamon Powder 3) 1 Teaspoon Sugar 4) 2 Teaspoon Butter 5) 2 Tablespoon Yogurt 6) Few fresh grapes or any fruit of choice 7) 1/2 Cup dehydrated Cranberries optional 8) Chocolate coated Raisins/Almonds optional PREPARATION TIME: 15 Minutes HOW TO PREPARE: * Melt butter in a pan and coat the pan with it * Sprinkle Sugar and cinnamon powder on pan * Put the bread slice in pan * Let it cook till sugar is melted and sticks to bread slice * Move the slice in the pan to get the sugar and cinnamon on the edges * Turn the bread slice and toast the other side too * Make sure there is no sugar or cinnamom before adding another bread slice * Serve hot with fresh fruits, dehydrated fruits, and dry fruits * Add some chocolate bites and yogurt to the serving plate

This is a very special long lost recipe from the north of India. I always enjoyed it at my grandmom's house, but as the name suggests sometimes it used to come from other sources too! Its always called "DOLI aayi hai" as the house that prepares it makes sure relatives and friends receive the fried rotis or the basic masala mix. The house which receives masala mix again makes a whole lot of rotis and distributes them. During the time its prepared the aroma of the homemade traditional yeast and frying of wheat just makes it irresistable. It can be prepared plain or a filling of chana daal can be added! Try this long lost multani/punjabi recipe! #Longlostrecipe INGREDIENTS: 1) 2 Tablespoons KhasKhas/Poppy Seeds 2) 3 Pieces Dalchini/Cinnamon 3) 10 Nos cloves/Long 4) 1 Nos Jaifal/Nutmeg 5) 5 Black ELaichi/Cardomom 6) 3 Tablespoon Chana daal/yellow split lentil 7) 2 Glass of Water 8) 3 Kg Wheat Flour 9) 2 Tablespoons Sugar 10) Salt to taste PREPARATION TIME: 2 days HO

INGREDIENTS: 1) 4-6 Potatoes boiled 2) 1/2 Teaspoon Mustard Seeds 3) 1/2 Teaspoon Cumin/Jeera Seeds 4) 1/2 Teaspoon Turmeric Powder 5) 1/2 Teaspoon Red Chilli Powder 6) 1/2 Teaspoon Dry Mango Powder 7) 1/2 Teaspoon Coriander Powder 8) 1/2 Teaspoon Garam Masala 9) 1/2 Teaspoon Cumin Powder 10) A Pinch Asafoetida 11) Salt to taste 12) 2 Tablespoon Mustard Oil 13) Fresh Coriander Leaves for Garnish PREPARATION TIME: 30 Minutes HOW TO PREPARE: * peel and Cut the boiled potatoes into cubes and keep aside * In a wok, heat oil and crackle cumin and mustard seeds * Add Asafoetida and turmeric powder and mix well * Add in potato cubes and mix well * Add salt, red chilly, garam masala, coriander, cumin and dry mango powder and mix well * Cover and cook for a minute or two till potatoes soak in all the flavours * Take out in a serving bowl and garnish with fresh coriander and green chillies

INGREDIENTS: 1) 2 Cups Vermicelli 2) 2 Lemons 3) 1 Carrot Julliene cut 4) 1 Capsicum Julliene cut 5) 2 Green Chillies slit and cut 6) A pinch of asafoetida/hing 7) 1 Teaspoon Mustard seeds 8) Few Curry Leaves 9) 1 Tablespoon Chana Daal 10) 1 Tablespoon Urad Daal 11) 2 Tablespoon Oil 12) 1/2 Teaspoon Turmeric Powder 13) 1/2 Teaspoon Red Chilli Powder 14) Salt to taste 15) 1/2 Cup Roasted Peanuts 16) Fresh Coriander Leaves PREPARATION TIME: 20 minutes HOW TO PREPARE: * In a big pot boil water, add salt and let it boil * Add Vermicelli and cover for a minute, when done drain it * Immediately add cold water and keep aside * In a Wok, Heat oil and crackle mustard seeds, chana and urad daal * Add asafoetida, curry leaves and saute till daal turns brown * Add Carrots and Capsicum and saute further for few minutes * Put in green chillies, turmeric powder, red chilli powder and salt and mix well * When carrots turn soft, add in cooked vermicelly, gently mix well * Turn off hea

ALOO KI SABZI INGREDIENTS: 1) 500gms Potatoes 2) 2 Tablespoon Oil 3) 1/2 Teaspoon Mustard Seeds 4) Pinch of Asafoetida 5) 3-4 Green Chillies 6) 3 Tomatoes Chopped 7) 1/2 Teaspoon Turmeric 8) 1/2 Teaspoon Red Chilly Powder 9) Few Methi/Fenugreek Seeds 10) Salt to taste 11) 1 Teaspoon Dry Mango Powder 12) Fresh Green Coriander to garnish POORI INGREDIENTS: 1) 1/2 Kg Whole wheat Flour 2) Salt to taste 3) 3 Teaspoon Oil 4) Water to Knead the flour PREPARATION TIME: 30 Minutes HOW TO PREPARE: ALOO KI SABZI * Boil the potatoes, Peel them and Mash them roughly when cooled * In a wok, Heat the oil, crackle some Methi seeds and mustard seeds * Add Asafoetida and green chillies and saute for a minute * Add Tomatoes and Salt, saute till soft * Add Turmeric and Red chilly powder, saute till masala leaves oil * Add Mashed potatoes to the tomato masala, mix well and add 2 cups of water * Cover and let it cook for few minutes, finally add dry mango powder * Serve hot with fresh

INGREDIENTS: 1) 200 gms Black Chana Sprouts 2) 100 gms Green Moong Sprouts 3) 1 Onion Chopped 4) 2 Tamotoes Chopped 5) 1/2 Teaspoon Jeera/Cumin seeds 6) 1 Tablespoon Oil 7) A Pinch of Asafoetida 8) 1/2 Teaspoon Turmeric 9) Salt to taste 10) Black Pepper to taste 11) Red Chilly Powder to taste 12) 1/2 Teaspoon Dry Mango Powder 13) Fresh Coriander Chopped 14) 1/2 Lemon Juice (Optional) PREPARATION TIME: 30 Minutes HOW TO PREPARE: * In a pan or pressure cooker, boil water and add turmeric and little salt. * Add sprouts and let it boil till soft. When done drain and let it cool * In a pan, heat oil and crackle some jeera seeds and asafoetida * Add Chopped onions and saute a little till onions turn translucent * Add red chilly, mix and after a minute add chopped tomatoes * Add little salt and mix, saute till tomatoes get soft * Add sprouts and little water and let it cook * Add black pepper, dry mango powder and adjust salt * Serve hot with fresh coriander leaves and lemon

INGREDIENTS: 1) 1 Cup Besan/Chickpea flour 2) 1 Cup Powdered Sugar 3) 1/4 Cup Sooji/Semolina 4) 2 Teaspoons Elaichi/Cardamom Powder 5) 3/4 Cup Ghee/Clarified Butter 6) Few Raisins to decorate (Optional) 7) 1/2 Cup Almonds Powdered (Optional) PREPARATION TIME : 1 Hour HOW TO PREPARE: * In a Wok add half of the ghee and let it melt * Add sooji and besan together and mix well * Mix should look like a crumb mix. If required add more ghee * Mix and roast in wok till besan slightly changes color * Roast till its turned golden brown and gives a nice aroma * Take off the heat when done and cool it on the plate * Add cardomom, almonds and sugar powder in it and mix well * If too dry to make balls, add a little hot ghee * Make laddoos and keep in an air tight container * You can put one raisin on each laddoo to decorate it * During festivities you can put silver wark on it too and serve your guests

INGREDIENTS: 1) 1 Cup Besan/Chickpea Flour 2) 1 Teaspoon Eno Fruit salt 3) 1/2 Teaspoon Chopped Green Chilli 4) 1/2 Teaspoon Grated Ginger 5) 1/4 Cup Yogurt 6) 3/4 Cup Water 7) Salt to taste 8) 3 tablespoon Oil 9) Few Curry Leaves 10) 1 Teaspoon Mustard Seeds 11) 1 Tablespoon Sugar 12) 5-6 Green Chillies slit lenght wise/ Dry Red Chilli 13) 1 Pinch Asafoetida/Hing 14) 1/3 Cup water 15) Fresh Chopped Green Coriander to garnish(optional) 16) Fresh grated Coconut to garnish (Optional) PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Grease the Idly stands with little oil and keep aside * In a bowl take besan, add water and curd and mix well till no lumps are there * Add Green chilli, grated ginger and salt to taste, Mix well * Add 1 tablespoon of oil and eno fruit salt, mix well * Pour the besan batter on idly stands and steam for 10-15 minutes * After it is cooled, take out the idly shaped dhoklas and arrange them on serving dish * In a pan heat 1 tablespoon oil and crackle

INGREDIENTS: 1) 2 Cups Water 2) 1 Cup Milk 3) 1 Teaspoon Saunf/Fennel seeds 4) 5 Teaspoon Sugar 5) A pinch of Cinnamon Powder 6) 2 Teaspoon Grated Ginger 7) 1/4 Big Elaichi 8) 3 Teaspoon Tea leaves 9) 2-3 Tulsi Leaves - Optional PREPARATION TIME: 5-6 Minutes HOW TO PREPARE: * Please see the video link Of Adrak Wali Chai

INGREDIENTS: FOR CHUTNEY: 1) 4 Tomatoes 2) 1 Onion Chopped 3) 5-6 Garlic Cloves 4) 1 Tablespoon Yellow Moong Daal 5) 2 Dried red chillies 6) 1 Tablespoon oil 7) 1/2 Teaspoon Mustard seeds 8) 5-6 sticks dried tamarind 9) Salt to taste 10) A pinch of asafoetida FOR DOSA: 1) 1 Cup Maida 2) 1/2 Cup Besan 3) 1 Cup Suji/Rava 4) 1 Cup Rice Atta 5) Salt to taste 6) Water to mix PREPARATION TIME: 50 minutes HOW TO PREPARE: CHUTNEY * Wash the tomatoes and keep them on the fire to roast them * Roasting them gives a nice flavours and removes the skin easily * Remove the tomato skin and roughly chop them, keep aside * In a small wok, heat oil, crackle mustard seeds, dried red chillies and moong daal * Add in asafoetida and garlic cloves and let it cook for a minute * Add chopped onions and salt and saute till onions turn translucent * Add tomatoes and red chilly powder and further cook till tomatoes get soft * Take off heat and let it cool till room temperature * Add i

INGREDIENTS: 1) 1 Packet Dosa batter 2) 2 Onions Chopped 3) 1 Cup Grated Broccoli 4) 1/2 Cup Grated Carrots 5) Salt to taste 6) Black Pepper to taste 7) 1 Green Chilly Chopped 8) 2 Tablespoon oil PREPARATION TIME: 15 Minutes HOW TO PREPARE: * In a bowl, put dosa batter and add salt and pepper to taste * I got a readymade batter from a superstore, you can always prepare batter for this * Add in chopped onions, chopped chilly, grated carrots and grated broccoli * On a hot non stick tawa, apply oil and pour in 1/4 laddle of batter on tawa * Pour in as many as fit on tawa, apporox 5-6 will fit * Let it cook for few minutes till its firm and cooked on the side * Apply oil on the poured batter and flip it to cook on other side * Once cooked arrange them on a tray and serve these coin uttapams with coconut and mint chutney * They are favourites among kids and a healthy tiffin option too

INGREDIENTS: 1) 1 1/2 Cup Besan/Chickpea Flour 2) 1/2 Cup Suji/Semolina 3) 1 Cup Chopped Broccoli 4) 1 Teaspoon Garam Masala 5) 1 Teaspoon Coriander Powder 6) 1/2 Teaspoon Red Chilly Powder 7) 1/2 Teaspoon Turmeric Powder 8) 1 Teaspoon Jeera/Cumin Powder 9) 1 Teaspoon Chopped Ginger 10) 1/2 Teaspoon Chopped Green Chilly 11) Salt to taste 12) Water to make batter PREPARATION TIME: 45 Minutes HOW TO PREPARE: * In a Bowl take besan and mix it with water to make a smooth paste * To the paste add semolina, mix it , if thick then add water to make it runny * Add broccoli, ginger, green chilly and mix well * Add Turmeric, Coriander, Garam masala, Red chilly powder, salt and Jeera powder, mix well * Keep the above mix aside for 30 minutes to blend in all the flavours * Semolina will absorb water and can make batter thick, add little water after 30 minutes * Take a Tawa or flat pan, heat it up, Brush up a little oil on tawa * Take 1 Laddle full of batter and pour it on tawa a

Bake this lovely treat this new year and surprise you family and friends! Its very easy and simple to prepare, eggless, less sugar, less butter, kids love it! Ask your kids to help you out with it this winter vacations! They will surely love it. INGREDIENTS: 1) 225 gms Plain flour 2) 50 gms Butter Cold 3) 100 gms Sultanas/Raisins 4) 40 gms Castor Sugar 5) 150 ml Milk 6) 1 Egg beaten for egg wash/Milk PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Line the baking sheet and pre heat the oven at 220 degrees * In a bowl mix flour and butter till breadcrumb consistency * To above mix add sugar and sultanas * In the middle pour milk and fold in the mix till no dry flour left * Knead a little to gather the dough together * Flatten with the hands till 2 cm thick disc * Cut 12 small rounds or 8 big rounds with cutter * Place them on baking sheet and brush the top of scones with egg wash or milk * Bake for 15-20 minutes till top is golden brown in color * Cool on wire rack and se

INGREDIENTS: 1) 5-6 Slices of Whole Wheat Bread 2) 2 Tablespoon Oil 3) 1/2 Teaspoon Jeera/Cumin seeds 4) 1/2 Cup Broccoli Flowerets 5) 1/2 Cup Medium diced Carrots 6) 1/2 Cup Julienne onions 7) 1/2 Cup Medium Diced Capsicum 8) 1/2 Teaspoon Turmeric 9) 1/2 Teaspoon Red Chilli Powder 10) Salt to taste 11) 1 Tablespoon Tomato Ketchup(Optional) 12) 1/4 Cup water 13) 1/2 Cup of Crunchy Mixture 14) Fresh coriander leaves for garnish 15) Few Lemon wedges to squeeze lemon juice on poha(optional) PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Dice the bread slices and dry roast in a dry pan to make it a little crisp * In a wok, heat oil and crackle jeera seeds, add turmeric powder * Add all cut vegetables and let it cook till veggies get soft * you can use any vegetables like cauliflower, peas, sweet corns or potatoes * Add Ketchup and little water to build a little sauce * Add salt and red chilly to taste * When the sauce thickens add diced bread and mix well * Serve hot in a

INGREDIENTS: 1) 1 Cup Chana Dal 2) 1/2 Cup Yellow Moong Dal 3) 1 Teaspoon Red Chilly Powder 4) 1 Teaspoon Coriander Powder 5) 1 Teaspoon Fennel Powder 6) A Pinch Asafoetida 7) A Pinch Turmeric Powder 8) 1/2 Teaspoon Ginger Garlic Paste 9) 1/2 Teaspoon Dry Mango Powder 10) 1 Green Chilly 11) 2 Tablespoon Ghee/Clarified Butter 12) Salt to Taste 13) 2 Cups Whole wheat Flour 14) 1/2 Cup suji/ semolina 15) 1 Tablespoon chopped coriander leaves 16) 1 Onion 17) 1 Teaspoon Sugar 18) Oil for frying PREPARATION TIME: 30 Minutes HOW TO PREPARE: KNEAD FLOUR: * Take flour and semolina in a bowl * Add Salt, Oil, and little by little water and knead soft * Keep the kneaded flour for 20 mins covered FOR STUFFING: * Soak Dal for 6 Hours, drain and Keep in a grinder * Add Suagr, Green Chilly, Asafoetida, turmeric, chopped onion * Add Ginger garlic paste, Dry Mango, Fennel, Red Chilly and salt * Add Coriander Powder, Fresh Coriander Leaves * Grind and Mix is ready to be stuffed * Take t