Me As Chef

  Hung Curd is Curd or Yogurt drained of its water. Its thick and creamy in texture. Hung Curd is used in many Indian Recipes like Tikkas, Kababs, Wraps, Sandwiches, Dips and Chutneys. Its Low in Sugar and Carbs and high in Protein and Calcium. In this Dip we have used Mustard oil as the flavour and curry leaves and mustard seeds as tempering. Its Creamy, Rich, Flavourful and made from easily available ingredients. One of my friends had made this Hung Curd Dip to go along with her various snacks. It was love at first taste. It just melts in mouth leaving behind the strong mustardy taste in mouth. Its very easy and simple to make. Its the healthiest alternative for cream and mayonnaise. To make Hung Curd take 200 gms Curd and put it in a clean Muslin Cloth. Tie the Cloth and hang it for an hour to drain the water. Once water is drained, open the cloth and put the hung Curd in a bowl. INGREDIENTS: 150 gms Hung Curd 2-3 Teaspoon Mustard Oil 1/4 Teaspoon Mustard Seeds Few Curry Leaves Pinc

                                                                                                                          Kadhi Pakora is one of the most favourite comfort food from our Punjabi Cuisine. Recipes of Kadhi vary from each state to state but we will be making our punjabi version. Kadhi is basically a gravy prepared by sour curd and Besan ( Gram Flour). The pakodas are an added texture to the gravy and gives a nice taste to the palate. Punjabi Kadhi pakoda is best suited with steamed rice for lunch and dinner ideas! INGREDIENTS: 2 Cups Sour Curd 2 Cup Water 4 Teaspoon Besan( Gram Flour) 2 Tablespoon Oil 1 Teaspoon Ginger Green Chilli paste 1 Teaspoon Jeera (Cumin) seeds 1 Teaspoon Rai (Mustard) seeds A Pinch of Hing (Asafoetida) 6-7 Curry Leaves 2 Dry Red Chillies 1/2 Teaspoon sugar 1 Teaspoon Haldi (Turmeric) 1/2 Teaspoon Red Chilli Powder 1/2 Teaspoon Garam Masala 1 Tablespoon Fresh Chopped Coriander Salt to taste Black pepper to taste FOR PAKODAS 1/2 Cup Besan (Gram Flour

                                         Bach Baras is a hindu festival celebrated by mothers for their sons. On this occasion mothers start their day by worshiping A cow and it's Calf. Bach means “calf” and baras means “twelve”. Bach Baras or Gau Vats Dwadeshi follows janmashtmi (lord Krishna’s birth day). Women who have male kids fast on this day, depriving themselves from eating wheat or any grains and foodstuff prepared by cow’s milk. They also avoid using knife. Nothing should be chopped, not even vegetables. They eat sprouts and Jowar or Bajra Rotis. It is believed that worshipping cow gives prosperity and longevity of kids. Thali consists of - Starters - Sprouts of Green Moong - Sauted in little oil with Salt, Pepper and fresh Coriander and little Chaat Masala and Turmeric. Main Course - Kadhi - Cooked by mixing curd and besan(gram flour) and finished with some dried fenugreek leaves. Gatte ki Kadi - This Curry is made with onion and tomatoes and the "Gatte" is

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 Cup Rice flour  1 Cup water  1/2 Teaspoon salt  2 Teaspoon Ghee/Clarified butter  3/4 Cup Jaggery  3/4 Cup Fresh grated Coconut  1/2 Cup Cashew Nuts Powdered  1/4th Teaspoon Cardamom powder  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 cool and the rice flour to cook in steam  * Break jaggery i

Baingan ka bharta ( बैंगन का भरता ) is the most liked and hit recipe. Easiest punjabi baingan ka bharta made with very less spices. Baingan ka bharta is a part of national dish of India, Pakistan and Bangladesh. Baingan or Eggplant is roasted, mashed, cooked with minimal spices. Served with any Indian flat Bread.  INGREDIENTS:  1) 1 Brinjal/Eggplant/Aubergine/Nasu/Baigan  2) 2 Onions Chopped  3) 2 Tomatoes Chopped  4) Salt to taste  5) 1/2 Teaspoon Red Chilli Powder  6) 2 Tablespoon Oil  7) 1/4 Cup Peas  8) Coriander to garnish  PREPARATION TIME: 20 mins   HOW TO PREPARE:   Roast baigan by placing it directly on the gas burner on a medium flame   Keep turning till skin of baigan is charred and inner flesh looks soft   When it is cooked it will cave in and juices flow out, keep aside to cool   When cooled remove the skin and mash the baigan in a bowl   In a wok add oil and onions, when onions turn pink then add tomatoes   When Tomatoes go soft add salt and red chilli powder   Cook till

INGREDIENTS: (1 GLASS)  30 ml Vodka  60 ml Orange Juice  5 ml White Curacao  15 ml Sprite  1 Teaspoon Lemon Juice  1 Green Chilly Split  Few fresh Mint Leaves  A Pinch of Salt  Ice Cubes  PREPARATION TIME: 5 Minutes  HOW TO PREPARE:  In a glass put 3 Ice cubes and few Mint Leaves  Pour Vodka, Orange Juice and White Curacao  Add Split Chilli and mix well  Add salt, Lemon juice, and mix well  Finally add in sprite  Decorate with a Orange Wedge and serve chilled

Bach Baras is a hindu festival celebrated by mothers for their sons. On this occasion mothers start their day by worshiping A cow and it's Calf. Bach means “calf” and baras means “twelve”. Bach Baras or Gau Vats Dwadeshi follows janmashtmi (lord Krishna’s birth day). Women who have male kids fast on this day, depriving themselves from eating wheat or any grains and foodstuff prepared by cow’s milk. They also avoid using knife. Nothing should be chopped, not even vegetables. They eat sprouts and Jowar or Bajra Rotis. It is believed that worshipping cow gives prosperity and longevity of kids.  Thali consists of -  Starters - Sprouts of Green Moong - Sauted in little oil with Salt, Pepper and fresh Coriander and little Chaat Masala and Turmeric.  Main Course - Kadhi - Cooked by mixing curd and besan(gram flour) and finished with some dried fenugreek leaves.  .                       Gatte ki Kadi - This Curry is made with onion and tomatoes and the "Gatte" is made by gra

                                    A classic recipe from our Indian cuisine which is a favourite for many. You can say its a crowd pleaser. The vegetables used here are some new age vegetables like mushrooms and babycorn. Baby corn gives a crunch texture to this healthy and nutritious soup. Its so comforting to have this warm soup with little extra pepper when suffering from cold or flu! I have kept the spice level at minimum as i am not fond of spices , you can adjust the spice according to your taste. I use ghee in most of my soups instead of butter as first of all ghee that i used is homemade and is good for sauteing and frying as it releases less toxins when heated as compared to butter. Ghee gives a nutty flavour as well INGREDIENTS: 1 Carrot 7 – 8 Button Mushrooms 4-5 Babycorns 1 Onion 4-5 Garlic Cloves 1 Teaspoon grated fresh Ginger 1/2 Cup Fresh Coriander 1 Lemon 1 Cube of Vegetable Stock/Chicken Stock 2 Teaspoons Ghee 1/2 Teaspoon Jeera Powder Salt to taste Black pepper to ta

INGREDIENTS: 1) 250 gms Arbi/Colocasia 2) 2 Tablespoon Dry Methi/Fenugreek Leaves 3) 2 Onions Chopped 4) 1 teaspoon ginger garlic paste 5) 1 Teaspoon Red Chilli Powder 6) 1/2 Teaspoon Garam Masala 7) 1/2 Teaspoon Jeera/Cumin Powder 8) 1 Teaspoon Coriander Powder 9) 1 Teaspoon Dry Mango Powder 10) 1/4 Teaspoon Jeera/Cumin Seeds 11) 2-3 Long/Cloves 12) 2-3 Green Elaichi/Cardamon 13) A Pinch of Hing/Asafoetida 14) Salt to taste 15) Chaat Masala To Sprinkle 16) Fresh Coriander to garnish 17) 4 Tablespoon Oil PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Peel and wash Arbi, boil them in water for about 10 minutes * In a Wok, heat oil and crackle Jeera, Cloves, Hing and Cardamom pods * Add in Ginger Garlic paste and chopped Onions and saute till translucent * Add in Arbi and saute till all sides of Arbi turns golden in colour * Once done, add in all dry spices (Red chilly, coriander, garam masala and Jeera) * Sprinkle Salt, Dry Mango powder and Dry fenugreek leaves and mix we

INGREDIENTS: 1) 2 Cups Thick Yogurt 2) 1 Cup Water 3) Powdered Sugar to taste 4) 1/4 Teaspoon Cardamom Powder 5) 1/4 Teaspoon Rose Water (Optional) 6) 1-2 Teaspoon Sabza Seeds/Basil Seeds 7) 1/4 Cup Water 8) Mint Leaves or Chopped nuts for garnish PREPARATION TIME: 10 Minutes HOW TO PREPARE: * Take 1/4 Cup water and add sabza seeds to it and let it get soaked * In a jug, take yogurt and whisk till its runny and smooth * Add powdered sugar according to your taste and whisk again till it dissolves * Add cardamom powder and rose water and mix again * Add 1 cup water and churn till the lassi is frothy * Add in Sabza seeds and churn one last time, adjust sugar if you want * Serve chilled in tall glasses, with ice and garnish with mint sprigs

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) 2 Ripe Bananas 2) 3 Tablespoon Milk 3) 2 Eggs 4) 150 gms Cream/Butter 5) 1 Cup Sugar 6) 1 Cup Maida/All Purpose flour 7) 1 Teaspoon Baking Powder 8) 1/4 Teaspoon Baking Soda 9) 1/2 Teaspoon Cinnamon Powder 10) 1/2 Cup Chopped Walnuts 11) 1/2 Cup Cranberries 12) 1/4 Cup Choco Chips (Optional) 13) 200 gms Plain Chocolate PREPARATION TIME: 1 Hour HOW TO PREPARE: * Grease a baking tray, or loaf tray and keep aside * Pre-heat the oven at 180 degrees * In a big bowl mash the bananas, add Cream and mix * Add in Milk and 2 eggs and mix all things * Add in Sugar, Baking Soda, Baking Powder, Cinnamom Powder and Flour * Mix all ingredients with blender into a smooth paste * In a small bowl mix Choco Chips, Chopped Walnuts and Cranberries * Sprinkle little flour on it and mix well * Add all these nuts in the batter and fold the mix properly * Pour the batter in the greased tray * Bake for 45 minutes at 180 degrees or till the cake leaves its sides * Check with

INGREDIENTS: 1) 1 Broccoli 2) 1 Onion 3) 4-5 Garlic Cloves 4) 1 Cup Milk 5) 2 Tablespoon Cream 6) 1 Tablespoon Butter 7) 1/2 Teaspoon Jeera Powder 8) A Pinch of nutmeg 9) Salt to taste 10) Black Pepper to taste 11) 1 Cups Water 12) Fresh Coriander to Garnish PREPARATION TIME: 20 Minutes HOW TO PREPARE: * Chop Onions and Broccoli and keep aside * In a Pan heat up butter and add garlic, Saute for a minute * Add Chopped Onions, saute till translucent * Add in broccoli florets and saute till broccoli turns bright green * Put 1/2 water to the pan and let it boil * Grind the broccoli mix in a mixer till fine paste * Pour the mix back to the pan and add rest of the water, let it boil * Sprinkle nutmeg, salt, pepper, and jeera powder, mix it well * Let the soup boil for a minute and two * Add milk and give it a boil, adjust the salt if necessary * Add Cream and let it get a boil, and take it off gas * Before serving, garnish with fresh coriander and serve hot!

INGREDIENTS: 1) 3-4 Chicken Breast Pieces 2) 4 Cheese Slices 3) 1/2 Cup Cream 4) 1/2 Cup Curd 5) 7-8 Garlic Cloves 6) 1/2 Cup Mint Leaves 7) 1/2 Cup Coriander Leaves 8) 1 Teaspoon Pizza Seasoning 9) Salt to taste 10) Black Pepper to taste PREPARATION TIME: HOW TO PREPARE: * Chop Fresh mint and Coriander leaves and keep aside * chop the Garlic Cloves finely and keep aside * Wash and Dry the Chicken breast pieces with a kitchen towel * Cut horizontally Breast pieces and leave it joint at one end * It will open up like a butterfly shape * Keep the Cheese Slices on one side and close the breast pieces * Keep Chicken in a tray and pour over the cream and curd on it * Sprinkle the Salt, Black Pepper, and Pizza Seasoning * Add on Fresh Chopped Mint and Coriander Leaves * Massage everything onto the chicken Breast Pieces * Keep it refrigerated for an hour to marinate * Line baking tray with foil and keep the Marinated Chicken pieces on it * Pull up the foil paper to make

INGREDIENTS: 1) 2 Cups Chole/White Chana/Chickpeas 2) 2 Onions 3) 4 Tomatoes 4) 2 Green Chillies 5) 1 Tablespoon Ginger Chopped 6) 5-6 Garlic 7) 2 Teaspoon Dry Pomegranate Seeds 8) 2 Teaspoon Dry Amla Powder/Dry Gooseberry powder 9) 1 Teaspoon Coriander Seeds 10) 3- 4 Cardamon Seeds 11) 1 Teaspoon Cumin Seeds 12) 3 Red Chillies 13) 2 Teaspoon Dry Fenugreek Leaves 14) 6 Whole Black Pepper 15) 1/4 Teaspoon Nutmeg Powder 16) 1/4 Teaspoon Ground Mace 17) 3 Cloves 18) 2 Cinnamon Sticks 19) 1 Black Cardamom 20) 2 Teaspoon Dry Mango Powder 21) 1 Teaspoon Turmeric 22) Salt to taste 23) 8 Cups of Water 24) Fresh Coriander for Garnish 25) Onion Slices For Garnish 26) Lemon wedges for garnish PREPARATION TIME: 8 Hours and 45 Minutes HOW TO PREPARE: * Soak the Chickpeas in 8 cups of water overnight for 8 hours in a pressure Cooker * After 8 Hours add Little Salt, Ginger, Black Cardamom and Dry Amla powder * Pressure Cook the Chole for 2 whistles and let it cool down * Drain the water

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) 1 1/2 Cups Rice 2) 1/2 Cup Dried Tamarind 3) 4 Teaspoons Chana Daal 4) 4 Teaspoons Urad Daal 5) 1 Teaspoon Mustard Seeds 6) 1/4 Teaspoon Asafoetida 7) 1 Teaspoon Coriander Seeds 8) 1/2 Teaspoon Fenugreek Seeds 9) 2 Dried Red Chillies 10) 2 Green Chillies 11) Few Curry Leaves 12) 1/2 Cup Peanuts 13) 1 Cup hot water 14) 1 Teaspoon Turmeric 15) Salt to taste 16) 3 Tablespoon oil PREPARATION TIME: 40 Minutes HOW TO PREPARE: * In a pan dry roast the peanuts and keep aside to cool * In a pan Dry roast fenugreek seeds, coriander seeds, grind to make powder * In a bowl add hot water to tamarind and keep soaked till soft * Once its soft, mash it and take out the tamarind pulp * In a deep vessel, cook rice till done and strain extra water and keep aside * In a wok, heat oil and add chana daal and saute it * Add Urad daal, mustard seeds, red chilly, green chilly, and asafoetida * Saute till mustard seeds crackle, add curry leaves and turmeric powder * Finally add

INGREDIENTS: 1) 250 gms Seedless Khajur/Dates 2) 1/4 cup Almonds 3) 1/4 Cup Cashew 4) 1/4 Cup Pistachios 5) 3 Tablespoon Poppy Seeds 6) 1/2 Teaspoon Elaichi/Cardamom Powder 7) 1 Tablespoon Ghee/Clarified Butter 8) Few Foil sheets PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Chop the dates into small fine pieces and keep aside * In a pan add little ghee and roast nuts till 2-3 minutes * Add rest of the ghee and add all chopped dates * Keep mixing till dates mixture is melted and no lumps are there * Do not cook on high flame as the dates can burn, always low flame * Add in Elaichi powder and half of the poppy seeds * Keep stirring and add chopped nuts, mix till it the mix comes together * Take pan off heat and let the mix cool a little, till it can be handled * When the temperature is enough to take it in hand, divide mix into 4 parts * In a plate spread rest of the poppy seeds * Make 3" thick cylinder from one part and roll it onto poppy seeds * Similarly do