Me As Chef

Rose cookies is a crunchy snack which is a favourite among all generations. Its very less sweet and can be enjoyed with tea as well as after meal snack!  Its different designs makes it very popular among kids and adults.  Its origin is to be believed as an Anglo Indian snack, which is mostly made during Christmas and now since its gained popularity, its now been prepared widely during Diwali as well. Look like a gourmet snack to eat and gift friends and family during festive days. INGREDIENTS: 1 cup rice flour 1/4 cup All purpose flour 1/3 cup powdered sugar 1/4 teaspoon vanilla essence 1 teaspoon nigella seeds 1 cup coconut milk Water as needed PREPARATION TIME : 30 mins HOW TO PREPARE: Heat oil in a wok. In a bowl add rice flour, all purpose flour, and powdered sugar, mix well. Then add vanilla extract, nigella seeds, coconut milk and 1/2 cup water. Mix well until there are no lumps. Add water slowly and make a dosa batter like consistency  Dip the mould or Rose cookie maker in the o

  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

  Meditterean Chickpea stew is a super easy one pot recipe. Its hearty and comforting, easy on tummy yet super yummy. Its super rich in veggies. You can add any veggies like spinach, carrots, celery or even potatoes. Its healthy and delicious stew coming from the meditterean region. INGREDIENTS:  11/2 Cup Boiled Chickpeas  1 Cup Zucchini   1 Cup Eggplant  1 Cup Onion  1 Cup Tomato  2 Teaspoon Garlic   1 Teaspoon Italian Seasoning  1/2 Teaspoon Turmeric  Salt to taste  Black Pepper to taste   1 Tablespoon Olive Oil  Parsley to Garnish  PREPARATION TIME: 45 Minutes HOW TO PREPARE: Wash and cut Zucchini, Eggplant into cubes Chop Garlic, onions and Tomatoes Heat oil add chopped Garlic, saute until golden Add in Onions and Tomatoes, saute until soft Add in all chopped veggies and cook for 2-3 minutes Add Spices - Black Pepper powder, Salt, Italian Seasoning and Turmeric  Pour in 11/2 Cup of Boiled Chickpeas Give everything a good boil for 10- 15 minutes Garnish with Parsley Serve hot with T

  Biryani and Pulao are both rice dishes and cooked with vegetables or meat in aromatic spices.  Here i have created Chana Veg Pulyani, which is a fusion of Pulao and Biryani. Pulyani is cooked with soaked rice with vegetables and white chana or chickpeas in rich biryani masala and aromatic biryani essence. The cooking method is just the same as pulao is cooked so tried a new name for this dish - Pulyani! Biryani vs Pulao Biryani is cooked with par boiled rice , whereas pulao is cooked with raw rice in fragnant water until rice is cooked. Biryani is cooked with an assortment of whole and grounded spices and pulao is cooked with not much spices. VIDEO  RECIPE -  https://youtu.be/dGeiWQSP740 INGREDIENTS: 2 Cup Basmati Rice 1 Onion 1 1/2 Cup White Chana / Chickpeas 1/2 Cup Corn 1/2 Cup Peas 1/4 Cup Carrot 1 Cup Beaten / Whipped Curd 2 Teaspoon Ginger Garlic paste 1 Teaspoon Cumin / Jeera Seeds 6-8 Black Peppercorns / Kali mirch 3-4 Cardamom / Elaichi 1 Star Anise / fool 2 Bay Leaves / Te

  American ,  Aussie ,  British ,  Christmas ,  Cuisines ,  Diwali ,  Easy Recipes ,  Festive Recipes ,  Jams/Sauces ,  Kids Recipe ,  Kids Special ,  Recipes ,  Recipes by Sunidhi ,  Side dish ,  Thanksgiving ,  World Cuisine Cranberry Jam is sweet and sour bread spread. It has a rich and vibrant color that kids or even adults fall for it. Try this recipe for this Thanksgiving. Cranberries are in season now but are very sour and leaves a bitter taste when eaten raw. Tried this jam with fennel or saunf, to give it a very earthy aroma. Its easy to make with just 5 ingredients. Cranberries is a popular superfood with 87% water content, 12% Carbs and moderate levels of Vitamin C and Dietary fiber. It has antioxidants which are good for immunity, reduces blood pressure. It reduces the risk of certain cancers and UTIs. As its holiday time and families get ready for Thanksgiving and Christmas festivities, this Cranberry Fennel Jam can be a nice delish addition to the festive dinner table. A

 Soups is kind of liquid food which is served either hot or cold. Its primarily water boiled with pureed fruits, vegetables or meat until the flavours are extracted or infused in water. Tomato soup has tomatoes as its main ingredients. Its rich, luxurious and silky in taste. To give it another texture i added noodles this time. You can substitute noodles with rice noodles, rice or even pasta.  Its topped with dry mint to give it a nice minty flavour. Check out other soup recipes: Tomato and Carrot Soup Peas and Mint Soup Mixed Veg Lemon Soup Chicken Clear Soup TOMATO NOODLE SOUP INGREDIENTS:  6 Red Tomatoes chopped 1 Onion Chopped 5 – 6 Cloves of Garlic Chopped 1 Cup Noodles 2 Teaspoon Butter/Ghee 1/2 Teaspoon Sugar Salt to taste Black Pepper to taste 3 Cups of Water 2 Tablespoon Fresh Cream A Pinch of Dry Mint PREPARATION TIME: 15 minutes HOW TO PREPARE: Pre boil noodles to  70 % Melt butter in a pan and add chopped garlic Once garlic is turned brown add chopped Onions, cook until tra

  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

  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

  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/

  Karahi is nothing but a heavy bottom pan in a big bowl shape. The Karahi recipes are all made in this pan and thus named after it. The origins of karahi recipes can be found in Pakistan, so named this dish Lahori Murg Karahi. Chicken is also known as “Murg” and here i have used small cuts of chicken thighs. Chicken thighs are juicy and is easy to chew. It doesn’t get chewy unlike the breast pieces., but whole chicken can also be used. Lahori Murg Karahi is made in thick rich tomato gravy and various spices to give it its aroma and flavour! Karahi recipes are generally dry but i like keeping a little thick gravy , which makes it even more tastier and fingerlicking. Lahori Murg Karahi is served with Roti, Naan, Parathas or Rumali rotis. INGREDIENTS: 2lb/1 kg Chicken Thighs boneless 4 Tomatoes 1 Onion 2 Teaspoon Ginger Garlic Paste 1 Cup Curd/ Yogurt 3-4 Cloves / Long 6-7 Black Peppercorns / Golki 3 Green Cardamoms / Elaichi 1 Teaspoon Cumin/ Jeera Powder 1 Teaspoon Coriander Powder 1/2

  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

                                         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

                                           Bhindi do pyaza is a simple but elgant dish from North India. Bhindi well known as Okra or Ladiesfinger is cooked with double the amount of onions and had a spicy and a tangy flavour. Bhindi do Pyaza is one of the favourites fron our Punjabi cuisine. Best paired with nan or parathas is a quick Indian recipe for Lunch or Dinner Ideas. INGREDIENTS: 250 gms Bhindi / Okra / Ladyfinger 3 Large Onions 1 Potato 2 Tomatoes 1 Teaspoon Jeera / Cumin Seeds 1-2 Green Chillies 1/2 Teaspoon Turmeric 1/2 Teaspoon Red Chilly Powder 1/2 Teaspoon Jeera Powder 1/2 Teaspoon Coriander Powder 1/2 Teaspoon Amchoor / Dry Mango Powder Salt to taste 3 Tablespoon Mustard Oil Fresh Coriander to Garnish PREPARATION TIME: 20 Minutes HOW TO PREPARE: Wash and dry the Bhindis and cut it into an inch long pieces Wash, peel and cut the potato into an inch pieces Slice the onions and keep them aside In a wok take 2 tablespoon oil and fry the Bhindi and Potatoes Take the Bhindi o

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