Me As Chef

INGREDIENTS: 1) 250 gms Beans Chopped 2) 2 Tomatoes Chopped 3) 1 Onion Chopped 4) 1 Teaspoon Olive oil 5) 2 Teaspoon Chopped Garlic 6) 1 Teaspoon grated Ginger 7) 1/2 Teaspoon Chilli Flakes 8) 1/2 Teaspoon Jeera Powder 9) Salt to taste 10) Black Pepper to taste 11) Few Mint Leaves 12) Coriander Leaves for garnish 13) Few Lemon drops (optional) PREPARATION TIME: 20 minutes HOW TO PREPARE: * In a pan boil the beans in 1 cup water with little salt * Drain the water in a bowl and keep aside the beans * In a Pan heat olive oil and add chopped garlic and sauté for 2 minutes * Add in chopped onions and sauté further for few minutes * Add 2 Glass drained beans water, tomatoes and beans and let it boil * Add Salt, black pepper, jeera powder and grated ginger * Add few mint leaves and chilli flakes once the tomatoes look cooked * Pour hot in soup bowls and add lemon drops if you want a little tangy flavor * Garnish with coriander leaves and serve!

INGREDIENTS: 1) 3 Carrots 2) 1/2 Cup white urad lentil 3) 1 Dried Red chilly 4) 1/2 Cup Grated fresh coconut (optional) 5) 1 Teaspoon mustard seeds 6) Salt to taste 7) Black pepper to taste 8) 1 Tablespoon oil PREPARATION TIME: 2 Hours HOW TO PREPARE: * Soak the urad lentils for 1 1/2 hours * In a bowl, grate coconut and carrots * Add salt and black pepper to the above mix * Drain the urad lentils and add to mix, mix well * In a separate pan heat oil, crackle mustard seeds * Add dried red chilly to oil and let it crackle * Add oil mix to carrot mix and mix well * Serve, garnished with coriander

INGREDIENTS: 1) 2 Cups Curd/Yogurt 2) 1/2 Cup Chopped Apple 3) 1/2 Cup Chopped Grapes 4) 1 Teaspoon Red Chilly Flakes 5) 1 Teaspoon Green Chilly 6) Salt to taste 7) Black pepper to taste PREPARATION TIME: 15 Minutes HOW TO PREPARE: * Finely chop the green chilly and keep aside * In a bowl whisk the curd to form a smooth paste * Add in chopped apples and grapes * Add salt, pepper, red chilly flakes and green chilly * Mix and serve chilled with pulav, parathas, or as a dip

INGREDIENTS: 1) 6 Chicken drumsticks 2) 5-6 Garlic cloves 3) 1-2 Cloves/Long 4) 1 Lemon 5) 2 Tablespoon Curd 6) Salt to taste 7) Black pepper to taste 8) 1 Teaspoon Red Chilly Flakes 9) 1/2 Cup Spring Onions 10) 1/2 Cup Orange juice PREPARATION TIME: 1 Hour HOW TO PREPARE: * Wash the chicken and make slits on it * In a bowl put chicken and add curd * Add grated garlic and rub it on chicken * Add salt, black pepper, chilly flakes and long * Mix properly and keep the marinated chicken for 30 minutes * In a wok, add the drumsticks and lemon * Let it cook in curd, if needed add a little water * Cook covered so that the chicken cooks in its own juices * When done, take out the chicken drumsticks in a bowl * You can serve as it is as a snack * To make curry or gravy, add orange juice in the wok * All the left over things get mixed up with juice * Give it a boil and curry is done. Pour over the chicken * Serve hot with rice and garnish with spring onions

Bathua/Cheel bhuaji/chill bhaji/Chenpodium/lamb's-quarter/ Paruppu Keerai is popularly found during the winter months in india. Its a wild relative of spinach plant. It is rich in vitamin A, B-complex vitamins, vitamin C, calcium, potassium, phosphorus, trace minerals, iron and fibre. It is the most nutritious wild herb that people can eat. INGREDIENTS: 1) 1 Bunch Bathua/Chenopodium Leaves 2) 3 Cups Curd/Yogurt 3) 1 Teaspoon Roasted Jeers/Cummin Powder 4) Salt to taste 5) Black Pepper to taste 6) 1 Teaspoon Sugar or Honey 7) 1/2 Cup Boondi (optional) PREPARATION TIME: 15 minutes HOW TO PREPARE: * Wash and boil the bathua for 5 minutes * When cooled, take the leaves in your palm and squeeze water * When all extra water squeezed out, grind the leaves coarsely * In a bowl, beat the curd till smooth * Add water for a thinner consistency * Add roasted jeers powder, black pepper, salt and sugar * Rock salt can also be used here, mix well * Add bathua and mix well * Serve

INGREDIENTS: 1) 1 Packet Baby Potatoes 2) 1/2 Packet Mixed Salad Leaves 3) 6 Cherry Tomatoes 4) 1/2 Cup Roasted Ground nuts 5) 1 Lemon juice 6) Salt to taste 7) Black Pepper to taste 8) 1 Teaspoon Chilly Flakes 9) Coriander / Dill leaves for garnish PREPARATION TIME: 20 Minutes HOW TO PREPARE: * Wash the potatoes boil them till soft * Drain the potatoes and cut each one in four halves * Do not peel the potato as the skin gives extra crunch * Wash the salad leaves and keep aside to drain water * These leaves are baby spinach, chard, rocket, and tatsoi * In a bowl mix salad leaves, and cut potatoes * Add half sliced cherry tomatoes and roasted ground nuts * Sprinkle salt, black pepper and chilly flakes * Squeeze lemon juice just before serving and mix well * Garnish with dill leaves and serve with any meal

INGREDIENTS: 1) 2 Cups Lobhia/Black Eyed Beans 2) 2 Tablespoon Ghee/Clarified Butter 3) 1 Teaspoon Jeera Seeds 4) 1 Teaspoon Turmeric Powder 5) 1 Teaspoon Coriander Powder 6) 1/2 Teaspoon Red Chilli Powder 7) 1/2 Teaspoon Garam Masala 8) Salt to taste 9) 1 Onion Chopped 10) 1 Tomato Chopped 11) 1 Tablespoon Ginger Garlic Paste 12) 1 - 2 Bay Leaves 13) 2 - 3 Cloves/ Long 14) 2 - 3 Elaichi/Cardamom Pods 15) Fresh Coriander leaves Chopped for garnishing PREPARATION TIME: 45 Minutes HOW TO PREPARE: * Soak the lobhia overnite or for minimum 5 hours * In a pressure Cooker heat Ghee, Crackle jeera seeds, long and elaichi * Add Bay Leaves, and Ginger Garlic paste. Cook for few minutes * Add Chopped onion and when it turns translucent, add chopped tomatoes * Add Salt and cook for few minutes till tomotoes become soft * Add Turmeric, Coriander powder, Garam Masala and Red Chilli powder * Finally add soaked and drained lobhia and add 4 Cups of water * Close lid and cook for 4 -

INGREDIENTS: 1) 500 gms Lauki/Bottle gourd 2) 1/2 Cup Besan/Chickpea flour 3) 2 Tablespoon oil 4) Salt to taste 5) Red Chilly To Taste 6) 1 Teaspoon Jeera Powder 7) 1 Teaspoon Black Pepper 8) 1/4 Teaspoon Turmeric Powder 9) 2 Onions Chopped 10) 1 Tomato Chopped 11) 2 Teaspoon Garlic Chopped 12) 1 Teaspoon Green Chilly Finely Chopped 13) 1 Tablespoon Soya Sauce 14) 1 Tablespoon Tomato Ketchup 15) 1/4 Tablespoon Green chilly Sauce 16) Fresh coriander leaves for garnish PREPARATION TIME: 30 minutes HOW TO PREPARE: * Grate the lauki and keep it in a bowl * Add Chickpea flour, little salt, red chilli, Jeera powder * Add Turmeric powder, black pepper, green chilli * Add 2 Teaspoon of oil and mix well * Make small balls of the mix and keep it on the baking tray * Bake for 10 - 15 minutes till a golden crust is formed * Leave them to cool on the wire rack * In a wok, heat oil and saute garlic for a minute * Add onions and tomatoes and saute for a minute * Add soya sauce, gre

INGREDIENTS: 1) 500 gms Fish - any boneless 2) 1 Teaspoon Black pepper 3) Salt to taste 4) 3 Teaspoon Soy Sauce 5) 2 Tablespoon oil 6) 1 Tablespoon Ginger Garlic paste 7) 1 Onion Chopped 8) 2 Green chilli Chopped 9) 1 Tomato Chopped 10) 1 Teaspoon Sugar 11) 1 Tablespoon Red Chilly paste 12) 2 Teaspoon green chilly paste 13) 1 Tablespoon Tomato Ketchup 14) 1 Teaspoon vinegar 15) 1/2 Cup water 16) 1 Teaspoon cornflour 17) Coriander Leaves for garnish PREPARATION TIME: 30 Minutes HOW TO PREPARE: * In a bowl put 2 Teaspoon of soy sauce, salt and black pepper to taste * Apply the above mix evenly on the fish pieces * Pour little oil over fish pieces and bake it at 180 degrees for 5 minutes on each side * In a wok heat oil and add ginger garlic paste and mix well * Add Onions and green chillies, Cook for a minute * Add Tomatoes, salt and sugar, cook them for a minute * Add soy sauce, red chilli paste, green chilli sauce, ketchup and vinegar, mix well * Add water and bring i

INGREDIENTS: 1) 2 Chicken Breast (500 gms) 2) 6 Potatoes 3) 250 gms Green Beans 4) 5 - 6 Garlic Cloves 5) 2 Onions 6) Salt to taste 7) Black Pepper to taste 8) Red Paprika to taste 9) 2 Tablespoon Olive Oil 10) 1/4 Cup Dry Mint Powder or Leaves 11) 2 Lemons PREPARATION TIME : 1 Hour HOW TO PREPARE: * In a bowl mix Olive oil, salt, garlic, pepper, paprika, and dry mint * Apply the mix to chicken, potatoes, and onions * Keep it marinated to 15 - 20 minutes * Grill the chicken at 200 degrees for 20 minutes on each side * Wash beans and blanch them and keep aside * Done! Plate the Chicken, Potatoes, Onions, and Beans * Sprinkle Lemon Juice on it and Serve with Sweet Chilly Sauce

INGREDIENTS: 1) 500 gms Chicken Minced 2) 2 Onions Grated 3) 6 Garlic Cloves Grated 4) 2 Teaspoon Paprika Powder 5) 1 Teaspoon Black Pepper 6) 1/2 Cup fresh mint leaves 7) 2 Green Chillies Chopped 8) Salt to taste 9) 2 Teaspoon Garam Masala 10) 1 Egg 11) 2 Tablespoon Flour/Maida PREPARATION TIME: 2 Hours HOW TO PREPARE: * Chop Mint leaves and keep aside * In a bowl, put minced chicken, grated onions and grated cloves * Add paprika, black pepper, green chillies, garam masala * Add Salt, Maida, Mint Leaves, and egg * Mix, and knead till it is soft and kind of comes together * Keep it aside for and hour to let the flavours get in chicken * Apply oil on palm and make balls out of the chicken * Take each ball and flatten it to give it oval flat shape * On a non stick pan, heat little oil and cook the koftas on both side * After it is cooked on both sides, serve hot! * Garnish with Onions and lemons and serve with coriander chutney Powered by eRecipe.com

INGREDIENTS: 1) 1/2 Cup Peas 2) 1/2 Cup sweet Corn 3) 1 Cup Soya chunks 4) 1 Cucumber Diced 5) 1 Tomato Diced 6) 1 Capsicum Diced 7) 2 Tablespoon Besan/Chick pea flour 8) Salt as required 9) Black Pepper as required 10) Roasted Jeera Powder as required 11) Olive Oil as required 12) 1 Lemon juice 13) 1 Orange Diced PREPARATION TIME: 10 Minutes HOW TO PREPARE: * Boil soya chunks, drain and leave aside to cool * Boil peas and corn, drain and keep aside * In a bowl, mix soya, peas and corn * Add in cucumber, tomato and capsicum * Add Orange/Grapes Chunks for extra tangy flavour * You can add pomegranate seeds, carrots and chicken too * In another bowl mix besan, salt and some water into a runny consistency * On tawa, pour besan mix, spread and prepare a chilla * When cooled, break chilla into small pieces and add to salad bowl * Sprinkle salt, black pepper, Roasted Jeera powder and lemon juice, mix well * Or add any salad dressing of your choice and enjoy! Powered by

INGREDIENTS: 1) 250 gms Karela/Bitter Melon 2) 2 Onions Sliced 3) 1 Tomato Chopped 4) 4 Tablespoon Mustard oil/Any oil 5) 2 Teaspoon Turmeric Powder 6) Salt to taste 7) 1/2 Teaspoon Jeera/Cummin Seeds 8) 1 Teaspoon Coriander Seeds 9) 1 Teaspoon Coriander Powder 10) 1 Teaspoon Red Chilli Powder 11) 1 Tablespoon Tamarind Paste 12) Coriander for garnish PREPARATION TIME: 20 Minutes HOW TO PREPARE: * Cut the karela and keep it in a bowl * Add 1 Teaspoon Turmeric and 1 Teaspoon salt and mix well * Keep it for atleast 2 hours * Wash and drain the bitter water released from karela and salt * In a wok, heat oil and crackle jeera and coriander seeds * Add Turmeric and karela, cook till the karela turns a little brown * Add Onions and saute till they are translucent or cooked * Add in tomatoes, salt, red chilli, coriander powder * cook till 5 minutes, till flavours get in karela * Add tamarind paste and cook till the sabzi comes together * Done! Garnish with coriander leaves

INGREDIENTS: 1) 3 Sweet American Corns 2) 2 Teaspoon Salt 3) 1/2 Teaspoon Turmeric Powder 4) 1/2 Cup Tamarind 5) 2 Teaspoon Sugar 6) 1 Teaspoon Red Chilly powder 7) 2 Teaspoon Honey 8) 2 Teaspoon Sweet Chilly Sauce 9) 2 Teaspoon Chaat Masala PREPARATION TIME: 15 minutes HOW TO PREPARE: * In a cooker break corn into small pieces and add water to boil * Add 1 Teaspoon Salt and turmeric powder in cooker and boil for 2 whistles * In a pan put tamarind, sugar and water, boil till it thickens and turns in a pulp * Keep aside and let it cool * In a bowl mix tamarind paste, red chilly, honey, and sweet chilly sauce * Add Chaat Masala and salt to taste and mix well * Masala is ready and can be served with hot boiled corns!

INGREDIENTS: 1) 8 Bread slices 2) 2 cups Spinach leaves finely chopped 3) 1/2 Teaspoon Ajwain/Carom seeds 4) 1/4 Teaspoon turmeric powder 5) 1/4 Teaspoon Garam masala 6) 1/4 Teaspoon Jeera Powder 7) 1/4 Teaspoon Red Chilly powder 8) Salt to taste 9) 1 Teaspoon Green Chilly Chopped 10) 1 Cup Chick Pea flour/ Besan 11) Water for making batter 12) Little Oil for non stick tawa PREPARATION TIME: 10 Minutes HOW TO PREPARE: * In a bowl put besan and mix water in it to form a batter * Batter should be a little running consistency * To the batter, add spinach leaves and ajwain, mix well * Add garam masala, jeera powder, red chilly powder and turmeric * Finally add salt and green chillies and mix well * Take a slice of bread and spread the spinach batter to one side of the bread * Put the batter side bread down on hot non stick tawa and cook till batter turns color * Once cooked on one side apply oil on the other side of bread * Turn to cook the other side till turns crisp *

INGREDIENTS: 1) 1 cup fresh paneer/ cottage cheese cubes 2) 1 Cup Green Capsicum chopped 3) 1 Cup Onion Chopped 4) 1 Cup Tomato Chopped 5) 1/4 Cup Fresh Coriander Chopped 6) 2 Green chillies finely chopped 7) 1 Lemon juice 8) 1 Tablespoon honey 9) 1 Teaspoon Jeera/Cummin powder 10) Salt to taste 11) Black Pepper to taste 12) 1 Tablespoon soya sauce 13) 1 Teaspoon Mustard sauce PREPARATION TIME: 30 Minutes HOW TO PREPARE: * dice the paneer into cubes and keep aside at room temperature * In a bowl, mix rest of the ingredients and refrigerate for half an hour * Pour the mix on the serving dish and spread it * Place the paneer cubes on the salsa * Sprinkle salt or Chaat Masala on top and serve

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) 1 Cup Rice flour 2) 1 Cup water 3) 1/2 Teaspoon salt 4) 2 Teaspoon Ghee/Clarified butter 5) 3/4 Cup Jaggery 6) 3/4 Cup Fresh grated Coconut 7) 1/2 Cup Raisins/Sultanas (seedless) 8) 1/4th Teaspoon Cardamom powder 9) Pinch of red edible color 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 c

INGREDIENTS: 1) 2 fish fillet/Pomfret fish washed and cleaned 2) 1 Lemon juice 3) 5- 6 Garlic cloves 4) 2 Teaspoon soya sauce 5) 1 Teaspoon green chilli sauce 6) 1 Teaspoon Vinegar 7) 2 Teaspoon Tomato sauce/ Puree 8) Black Pepper to taste 9) Salt to taste 10) 2 Onion diced 11) 2 Capsicum diced 12) 2 Tomatoes Diced 13) 1 Green Chilli paste 14) 1 Tablespoon oil 15) Coriander and Lemon wedge to garnish PREPARATION TIME: 45 minutes HOW TO PREPARE: * In a bowl add oil, garlic cloves, green chilli paste, salt and pepper * Add in soya, green chilli, vinegar, and tomato sauce, mix well * Grease the baking tray and keep aside * In a flat bottom bowl keep the fillets, onions, tomatoes and capsicum * Add the sauce marinate to fillets and vegetables * Turn the fillets sides to apply marinate on both sides * Keep in marination for about half an hour * Preheat the oven before baking * Put fillets, vegetables and sauce marinate to baking tray * Bake the fish at 200 degrees for 8 -

INGREDIENTS: 1) 2 Cups of water 2) 1 Teaspoon Ajwain/Carom seeds 3) 1 Teaspoon Saunf/Fennel 4) 1/4 Teaspoon Cinnamon Powder 5) 1/2 Teaspoon Grated Ginger 6) 1 Elaichi/Cardamom pod 7) Few Tulsi leaves 8) Lemon Juice (optional) PREPARATION TIME: 10 Mins HOW TO PREPARE: * In a pan, put water and bring it to a boil * Add in all ingredients except the lemon juice * Bring to a boil till water changes color to light green * Sieve in a cup and enjoy hot! * You can add 1 teaspoon lemon juice Powered by eRecipe.com

IDLIS is a traditional breakfast/Savory cake in south Indian households. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. INGREDIENTS: 1) 5-6 Idlis 2) 2 Tablespoon oil 3) 1 Teaspoon Mustard seeds 4) Few Curry Leaves 5) 1/4 Teaspoon Turmeric powder 6) Salt to taste 7) Red Chilly powder to taste 8) 1 Onion chopped 9) Fresh grated coconut (optional) 10) Fresh Coriander PREPATION TIME: 10 mins HOW TO PREPARE: * Cut the idlis into small pieces and keep in a bowl * Sprinkle salt and red chilly on idly and mix well, keep aside * In a wok, add oil and crackle mustard seeds * Add turmeric, onion and curry leaves, cook for a minute * Add salted idlis and mix well * Serve hot in a dish, garnished with fresh grated coconut n coriander