Me As Chef

INGREDIENTS: 1) 250 gms Jamoon/ Java Plum 2) 1 Cup Sugar 3) 1 Cup Cream 4) 1/2 Cup Milk 5) 2 Sachets Gelatine 6) Vanilla Essence 7) 1/4 Cup Cashew Grounded 8) Few Pomegranate seeds PREPARATION TIME: 4 Hours HOW TO PREPARE: * In a pan mix milk and cream and heat it * Heat till it comes to a boil, take it off heat * Add in 3/4 of sugar mentioned and mix well till it dissolves * Add in vanilla essence and gelatine Powder * Mix till gelatine is dissolved completely * Pour the mix in tilted glasses till the brim * Keep glasses in the fridge to set it up for 2 hours * Till then de-seed the jamoon and make a puree of the pulp * Add 1/4 cup sugar and mix till it dissolves * Strain the sweet pulp of jamoon and keep aside pulp * Add gelatine to the jamoon water from jamoon pulp * Mix till gelatine dissolves completely * Pour the jamoon water to the glasses with half vanilla panacotta * Let the glass set for more 2 hours * Before serving sprinkle grounded cashew powder an

INGREDIENTS: 1) 1 Litre Milk 2) 1/2 cup Sugar 3) 3 Teaspoon Custard Powder 4) 2 Slices Bread 5) 2 Teaspoon Mixed Fruit Jam 6) 1 Fresh Mango 7) Few drops Vanilla essence 8) 2 Tablespoon cold milk 9) Colourful Sprinkles to garnish PREPARATION TIME: 1 hour 30 minutes HOW TO PREPARE: * Boil the milk in a pan and add sugar, mix well to dissolve to sugar * In a cup mix custard powder and cold milk till a smooth mix * Add Custard mix to the boiling milk and keep stirring to mix well * If not stirred while adding custard, little lumps may form * Don't Worry, just use a hand blender if lumps form * Once the milk gets thick take it off flame and let it cool down * Once cooled to room temp, keep it in refrigerator for further cooling * Wash and peel a mango and cut into small pieces and keep aside * Take the bread slices and cut the sides of them * Apply Jam on the bread and cover with another slice * Cut the jammed bread slices into small squares * Add the bread squares

INGREDIENTS: 1) 250 gms Paneer 2) 2 bunch Fenugreek/Methi leaves 3) 1 Onion 4) 2 Tomatoes 5) 1 Teaspoon Ginger Garlic paste 6) 1 Teaspoon Jeera Seeds 7) 1/2 Teaspoon Coriander powder 8) 1/2 Teaspoon Red Chilly powder 9) 1/2 Teaspoon Haldi/Turmeric powder 10) 1/2 Teaspoon Jeera Powder 11) 1/2 Lemon Juice 12) Salt to taste 13) 2 Tablespoon oil PREPARATION TIME: 15 minutes HOW TO PREPARE: * In a wok, Heat oil and crackle jeera seeds * Add Chopped Onions, saute till color changes * Add Ginger garlic paste and saute for 3 minutes * Add turmeric and chopped tomatoes, cook till the water gets reduced * Put in chopped fresh methi leaves and stir well * Add salt and jeera powder, coriander powder and red chilly, stir well * Cook till methi looks done, add in paneer cubes and cook till paneer gets soft * Before serving just pour half a lemon juice * Serve hot with parathas, nan or chapatis

INGREDIENTS: 1) 250 gms Okra/Bhindi 2) 4 Tablespoons Besan/Gram Flour 3) 1 Tablespoon Rice Flour 4) 1 Teaspoon Red chilly powder 5) 1 Teaspoon Jeera Powder 6) 1 Teaspoon Dry Mango Powder 7) 1/2 Teaspoon Garam Masala 8) Salt to taste 9) 1/4 Cup water 10) Oil for frying 11) Chaat Masala to sprinkle on top PREPARATION TIME: 20 Minutes HOW TO PREPARE: * Wash and dry the okra with a kitchen towel * Cut the okra into half and keep it in a bowl * Add Besan, rice flour and salt to the bowl and mix it * Mix to evenly coat the okra with besan and rice flour mix * Add red chilly powder, jeera powder, dry mango, and garam masala * Mix the masalas with okra * Sprinkle water and give a good mix, this lets besan to stick to okra * Keep sprinkling water and mixing till okra is completly covered * Heat uo oil for frying the okra * Add in okra one at a time in oil * Fry till its brown and crisp * Take okra out of oil on kitchen towel to drain extra oil * Sprinkle with chaat masala

INGREDIENTS: 1) 250gms Flour 2) 250gms Butter 3) 3-4 Eggs 4) Salt to taste 5) Black pepper powder 6) Red Chilly powder 7) 1/2 Cup Milk 8) 1/2 Cup Water PREPARATION TIME: 1 Hour and 20 Minutes HOW TO PREPARE: * In a boiling water pan hard boil the eggs * Peel the eggs and cut them in half * Sprinkle salt, red chilly powder and black pepper, keep aside * In a bowl take flour and add a pinch of salt to it * Add in butter and rub it in, chunks of butter should be still visible * Add in 1/2 Cup of cold water and make a dough * Roll out the dough with a rolling pin, butter merging in flour is visible * Fold the third of flour till centre and rest third on top of it * Roll out the dough again, and fold again the same way * Keep rolling and folding for 3 more times * Wrap the folded dough in cling sheet and keep refrigerated for 30 minutes * Take it out after 30 minutes and cut in 5 cm * 5 cm squares * Keep the half cut egg face down on each square sheet * Take the oppos

INGREDIENTS: 1) 3-4 Tortillas/Rotis 2) 2 Chicken Breast 3) 1 Cucumber 4) 2 Tomatoes 5) 1/2 Cup Mint Chutney 6) 1/2 Cup Mayonnaise 7) 1/2 Teaspoon Red Chilly powder 8) 1/2 Teaspoon Garam Masala 9) 1 Lemon Juice 10) 1 Teaspoon Ginger Garlic paste 11) Salt to taste 12) Black pepper to taste 13) 2 Tablespoon oil 14) Cling film/Foil PREPARATION TIME: 15 Minutes HOW TO PREPARE: * Wash chicken and cut it into tin strips * Marinate it in ginger garlic paste, garam masala, red chilly and salt * Keep it marinated for 2 hours * Cut the cucumber and tomatoes into thin long strips * Heat the tortillas and lay them on a surface * Heat little oil in a flat pan or a grill pan * Grill the chicken strips on the hot grill * Once done sprinkle lemon juice and keep aside * Apply some mint chutney to tortillas * Keep Chicken, cucumber and tomato strips on tortilla * Pour some mayonnaise, sprinkle salt and black pepper * Roll the tortilla tight and wrap it in cling film or foil * Keep i

INGREDIENTS: 1) 250 gms Kale Chane/Black Gram 2) 2 Onions 3) 2 Tomatoes 4) Lemon Wedges 5) 2-3 Green Chillies 6) 1/2 Teaspoon Amla Powder 7) 1 Teaspoon Coriander powder 8) 1 1/2 Teaspoon Dry Mango Powder/Amchoor 9) 1/2 Red Chilly powder 10) 1/2 Teaspoon Black pepper powder 11) 1 Teaspoon Cumin powder 12) 2 pinch dry ginger powder 13) 2-3 Cardamom seeds 14) 1" Cinnamom Stick 15) 3-4 Cloves 16) A pinch of nutmeg 17) Salt to taste 18) Fresh coriander leaves to garnish 19) 2 Tablespoon of hot ghee 20) Fresh Ginger Julienne PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Soak the black grams in water for 8 hours * Finely Chop the onions, tomatoes and green chillies, keep aside * Add amla and salt to water and Boil the black gram in this water * Cook till black grams are soft or can be broken easily between two fingers * Drain excess water and keep aside * Dry roast cardamom, cinnamon, cloves and nutmeg * Grind the dry roasted spices and add it to the black gram * Add co

INGREDIENTS: 1) 500 gms Chicken Medium cut 2) 1 Cup Curd/Yogurt 3) 2 Teaspoon Carrom /Ajwain seeds 4) 2 Teaspoon Ginger Garlic Paste 5) 6-7 Black Peppercorns 6) 3-4 Cloves 7) 1 Cup Cream/Malai 8) 2 Onions 9) 1 Tablespoon Oil 10) 2 Green Chillies 11) Black Pepper powder to taste 12) Salt to taste PREPARATION TIME: 2 hour 30 minutes HOW TO PREPARE: * Chop the onion and green chillies and keep aside * Wash and clean the chicken and keep it in a large bowl * Make cuts on the chicken flesh * Add Curd, ajwain and ginger garlic paste on chicken and massage it well on it * Add salt and black pepper powder and mix well * Keep it aside for 2 hours to get the flavours infused in chicken * In a wok, heat up oil and crackle black pepper and cloves * Add in chopped onions and saute till its brown * Add in all the chicken pieces, green chillies and left over curd masala * Cook it covered and keep mixing it till chicken is soft * Adjust the salt and black pepper if required * F

INGREDIENTS: 1) 250 gms Karela/Bitter Gourd 2) 3 Potatoes 3) 1 Onion Chopped 4) 1/2 Teaspoon Jeera 5) 1/2 Teaspoon Coriander Seeds 6) 1/2 Teaspoon Turmeric powder 7) 1/2 Teaspoon Jeera Powder 8) 1/2 Teaspoon Red Chilly 9) 1/2 Teaspoon Amchoor Powder/Dry Mango 10) A pinch of Asafoetida 11) Salt to Taste 12) Oil to Fry 13) Tread to tie 14) Chaat Masala to Sprinkle 15) Fresh Coriander Leaves for garnish PREPARATION TIME: 1 Hour and 30 Minutes HOW TO PREPARE: * Wash the bitter gourd with hot water and peel it * Do not throw the peel - Chop it and keep aside * Keep the peel also in salted water and drain after one hour * Make a slit and take out all seeds from inside * Sprinkle salt and turmeric on peeled bitter gourd and mix well * Keep it for one hour to remove the bitterness * After one hour wash it thoroughly, to remove excess salt * Boil the potatoes, peel and mash it * In a wok, heat up little oil and crackle jeera and coriander seeds * Add Chopped onions, bitter

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

HOLI SPECIAL - PINDI CHANNE INGREDIENTS: 1) 500 gms Channe or Chickpeas 2) 2 Onions puree 3) 2 Tomato Puree 4) 2 Teaspoon Ginger Garlic paste 5) 2 Tablespoon oil 6) 1 Teaspoon coriander 7) 1 Teaspoon Dry Mango Powder 8) 1 Teaspoon turmeric Powder 9) 1/2 Teaspoon Pomegranate seeds 10) 1 Teaspoon Jeera/Cumin powder 11) 4-5 Dry red chillies 12) 4-5 Cardamom Seeds 13) 2 Cloves 14) A pinch of Nutmeg 15) Salt to taste 16) Coriander for garnish PREPARATION TIME: 1 hour 40 Minutes HOW TO PREPARE: * Wash chickpeas and soak them in hot water for 1 hour ** * Pressure cook them to get 3 whistles or cook till they are soft * Chop and puree onions and tomatoes separately, keep aside * In a pan dry roast cardamom, cloves, nutmeg, dry red chillies * Grind the roasted masalas and pomegranate seeds, keep it aside * In a Pressure cooker heat oil and add onion paste, ginger garlic paste * Saute the paste till onions dry and turn brown * Add tomato paste and turmeric powder, saute well ti

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

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) 1/4 Cup Butter 2) 1 Cup Condensed Milk 3) 50gms Milk Chocolate 4) 2 Teaspoon Cocoa Powder 5) Few Drops of Vanilla Essence 6) Pinch of salt PREPARATION TIME: 1 Hour 20 minutes HOW TO PREPARE: * In a bowl, heat butter and add condensed milk * Cook it on simmer flame, add pinch of salt * Break the chocolates into small pieces and add it to the pan * Add Vanilla essence and mix continuously * Add cocoa powder and mix well, cook till the mixture starts leaving sides * When mixture tries to come together, take off heat and let it chill for an hour * It forms dough like consistency, take small portions and make small balls out of it * Cover the balls in different sprinklers and condiments or crushed oreo biscuits * You can make a white truffle too with white chocolate and no cocoa powder * Serve at room temperature! Its a hit with kids!!

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 Papaya Pulp 2) 1 Cup Cream 3) 1 Cup Sugar 4) 3-4 Drops Vanilla Essence 5) 1/4 Cup Raisins PREPARATION TIME: 6-7 hours HOW TO PREPARE: * In a bowl, take cream and whip it till soft peaks appears * Make Papaya pulp by mashing ripe papaya in a smooth paste * Add granulated sugar to whipped cream and whip a little * Do not whip to much, otherwise the cream will separate into butter and milk * Add papaya pulp, raisins and vanilla essence, mix it well * Freeze the mix in freezer for 2-3 hours * After 2-3 hours take the mix and churn it again * Freeze again for 2 hours, * If ice-cream still not creamy in texture, then churn it again * Once creamy its done and can be served * Garnish with raisins or any topping of your choice

INGREDIENTS: 1) 1 Kg Chicken Breasts 2) 2 Tablespoon Yogurt 3) 3 Tablespoon Lemon Juice 4) 3 Teaspoon Ginger Garlic Paste 5) 1 Teaspoon Coriander Powder 6) 1 Teaspoon Garam Masala 7) 1 Teaspoon Turmeric 8) 1 Teaspoon Kashmiri red chilly powder 9) A pinch of fennel powder 10) A pinch of clove powder 11) A pinch of cinnamon powder 12) 1/2 Teaspoon Black Pepper 13) 1/2 Teaspoon Jeera powder 14) Salt to taste 15) 2 Tablespoon oil 16) 2 Onions Chopped 17) Few Curry Leaves 18) 1/2 Teaspoon Mustard seeds 19) 3-4 Green Chillies 20) 5-6 Garlic cloves chopped 21) Fresh Coriander for garnish PREPARATION TIME: 2 Hours 40 Minutes HOW TO PREPARE: * Wash the chicken breasts and cut it into chunks * In a bowl, put chicken chunks, add yogurt, ginger garlic paste and lemon juice * Add dry ingredients - salt, red chilly, turmeric, garam masala, coriander powder * More - fennel, cinnamon, clove powder, jeera powder, and black pepper * Mix well, and keep it marinated for 2 hours in the refrig

INGREDIENTS: 1) 2 Cups Seviyan/Thin Vermicelli 2) 1 Ltr Whole Milk 3) 1/2 Cup Sugar 4) 4 Nos Elaichi/Cardamom 5) 1/4 Teaspoon Fennel Powder 6) 2 Drops of Vanilla Essence 7) 1/2 Can of Condensed Milk 8) 1/2 Cup Chopped Nuts(optional) PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Take the milk in the pot and put it up for boil * Add in Sugar, Cardamom, fennel powder and vanilla essence, Mix well * Let the milk boil and get reduced a little * Add in seviyan or vermicelli, keep stirring till seviyan looks cooked and soft * Take the pot off heat and let it cool a little * Seviyan seems to drink up the milk and make it more thick in consistency * Now add in the condensed milk and 3/4th nuts and mix in well * Keep in refrigerator if you want to serve chilled * Serve at room temperature with garnished nuts and cardamom

INGREDIENTS: 1) 500gms Paneer/Indian Cottage Cheese 2) 2 Cups Trimmed Beans 3) 2 Onions Chopped 4) 2 Tomatoes Chopped 5) 1 Teaspoon Ginger Paste 6) 1 Teaspoon Garlic Paste 7) 2 Tablespoon Oil 8) 1 Teaspoon Coriander powder 9) 1/2 Teaspoon Garam Masala 10) 1/2 Teaspoon Jeera Powder 11) 1/2 Teaspoon Red Chilly Powder 12) 1/2 Teaspoon Turmeric Powder 13) Salt to taste 14) 1/2 Teaspoon Jeera Seeds 15) 1 Tablespoon Honey 16) A Pinch of Asafoetida PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Wash and cut the trimmed beans into an inch lenghts * Cut the paneer in cubes and keep aside * In a wok, heat up oil and crackle jeera seeds and asafoetida * Add Onions and turmeric, saute till onions go soft * Add Ginger and garlic paste and saute till the mix turns brown * Add honey and little water and mix everything * Add garam masala, coriander powder, jeera powder, and red chilly * Add Tomato puree and let it cook for few minutes * Add the beans and cook till beans get soft * F

INGREDIENTS: 1) 2 Chicken Breasts 2) 2 Cups Chickpeas 3) 2 BayLeaves 4) 4-5 Black Peppercones 5) 1" Cinnamon Stick 6) 2-3 Green Cardamoms 7) 2-3 Cloves 8) 1 Teaspoon Turmeric 9) 2 Teaspoon Coriander Powder 10) 1 Teaspoon Red Chilly Powder 11) 1 Teaspoon Garam Masala 12) Salt to taste 13) 2 Onions Chopped 14) 2 Tomatoes Chopped 15) 2 Teaspoon Ginger Garlic paste 16) 2 Green Chillies 17) Coriander and lemon wedges for garnish 18) 4 Tablespoon oil PREPARATION TIME: 45 Minutes HOW TO PREPARE: * Soak the chickpeas in hot water for 3-4 hours * Then Cook in same water till soft, leave aside * In a seperate pan, heat half of the oil and cook the chicken breasts * Sear till all sides are cooked, take out on a kitchen towel and let it cool * Once cooled, pull the chicken with fingers into smaller pieces * In the same pan add little oil depending on the quantity of oil left after cooking chicken * Crackle some peppercones, cinnamom sticks, cardomom, and cloves * Add bayleave