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 ...

  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 / foo...

  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 T...

                                               Chicken Teriyaki is from Japanese Cuisine and is a super easy recipe which hardly takes 15 minutes. Japanese Cuisine has a variety of gastronomical delights to offer. One of them being the Teriyaki Sauce. Teriyaki is a cooking method in japanese cuisine in which food is grilled, broiled or glazed. “Teri” means the glaze or shine on the food and “Yaki” means the cooking method – Grill or broil. Chicken cooked in Teriyaki sauce is quick and makes awesome snacks for dinner parties and celebrations. Kids love this recipe as it has a little sweet taste. INGREDIENTS: 6-8 Chicken Drumsticks 1 Cup Pineapple Juice 1/4 Cup Honey 2 Tablespoon Soya Sauce 1 Tablespoon Apple Cider Vinegar 4-5 Garlic Cloves 1 Tablespoon Sesame Oil 1/4 Cup Spring Onions (Optional) 1/4 Cup Toasted Sesame Seeds Salt to taste Black Pepper to taste PREPARATIO...

                                Well this cake was made on my friend’s special demand. Its healthy, soft and moist. This Fennel and Cardamom cake is eggless, eggs is been substituted with Curd. Made with Whole wheat as the name suggests to avoid refined flour. Its super easy to make and bake it! See the greenish colour it gets from the Fennel seeds. All time favourite of my family and friends. INGREDIENTS: 2 Cups Whole Wheat Flour 1 Cup Curd 1 Cup Fresh Cream 1.25 Cup Granulated Sugar 1 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 3 Tablespoon Warm Milk 1 Tablespoon Fennel Seeds 1 Teaspoon Cardamom Powder 4-5 Drops of Cardamom Essence PREPARATION TIME: 1 Hour HOW TO PREPARE: Prepare the greased tray and keep it aside Pre heat the oven at 180 degrees In a Bowl take cream and sugar and beat it well till frothy Add in the Curd and Cardamom essence, and beat till sugar dissolves Add in the flour or Atta 1 Cup...

                                                Mushroom Tikka Masala is a Mughlai or North Indian Curry which has grilled or sauteed marinated Mushrooms. Mushrooms are marinated in Tikka Masala batter and then grilled till golden in colour. The curry is the similar to the world famous Indian recipe’s curry – The Butter Chicken! This Rich, Creamy Punjabi recipe will make you salivate for more. The Mushrooms are soft and just melt in your mouth. INGREDIENTS: FOR MUSHROOM MARINATION: 250 gms Mushroom 6 Teaspoon Thick Curd 1/2 Teaspoon Garam Masala 1/2 Teaspoon Chaat Masala 1/2 Teaspoon Jeera Powder 1 Teaspoon Red Chilly Powder 1/8 Teaspoon Turmeric Powder 1 Lemon Juice 1 1/2 Teaspoon Ginger Garlic Paste 1/2 Teaspoon Ajwain ( Carom Seeds) 1 Tablespoon Besan (Gram Flour) 1 Tablespoon Oil 1/2 Teaspoon Black Salt Salt to taste FOR MUSHROOM TIKKA MASALA CURRY 1/2 Cup Onions F...

Ragi or Finger Millet is a Gluten-free, whole grain, rich in fiber that helps in weight loss, indigestion and diabetes. Ragi is a rich source of Calcium, Vitamin D and other amino acids helps lower cholesterol levels.  Finger Millet is easy to digest and Tryptophan amino acid present in Ragi produces the relaxing effect on body. Ragi being a staple food in southern India is majorly eaten especially with Sambhar, chicken curry or saaru or any curry. It becomes a complete meal in itself.  Protein and fat from chicken, good carbs and fibre from Ragi balls or Ragi Mudde  – It is a complete balanced meal! These beautifull looking steamed Ragi balls / Ragi Mudde when broken down in spicy and scrumptious chicken curry  flavoured with fenugreek or /methi  leafs, with a lick of green mint and coriander chutney,  creates a explosion of flavours and textures in your mouth. Its an experience! INGREDIENTS : RAGI BALLS/MUDDE: 1 Cup Ragi Flour 3 Cups Water 2 Tablespoon Gh...

Soya nuggets or Nutri nuggets are vegetarian high protein soya meat. It is a plant based protein derived from soy beans and can be easily substituted for different meats.   It cooks fast and is super healthy. Today we are preparing a fusion Indo Chinese recipe – encorporating the soy meat nuggets in soy sauce and chilly sauce flavoured dish. It is a little spicy but you can adjust that according to your spice level. Easy snack to make for family and friends. INGREDIENTS: 200 gms Soya Nuggets 1 Onion 1 Capsicum 8-9 garlic Cloves 1 – 2 Green Chilly 1/2 Cup Spring Onions/Green Onions 1 Tablespoon Siracha Sauce 1 Tablespoon Ketchup 1 Tablespoon Soya Sauce Salt to taste Black pepper to taste 2 Tablespoon Oil Fresh Coriander PREPARATION TIME: 20 Minutes HOW TO PREPARE: Boil 3 Cups of water and add in the Soy Nuggets to boil them for 10 minutes Take nuggets out and drain extra water, keep aside In a wok, heat oil and throw in chopped garlic and sliced onions After Onions soften throw...

Zucchini is a vegetables which originates in America and belongs to the squash family.  It is used in many cuisines but not much famous in Indian cuisine. This low calorie vegetable is highly fibrous and full of nutrients.  Zucchini is high in Folate,  Potassium, and Provitamin A. It is a easy substitute for carbohydrates. I have tried to use zucchini in parathas, seeing its nutritious values because kids just refuse to eat it raw or in any other form. Added garlic and green onion for a mouthwatering flavour and taking this paratha to just another level. So lets see how Green Onion and Zucchini parathas are made:- INGREDIENTS: 1pc Zucchini( Medium sized) 1 Onion 2-3 Spring Onion Stalks 6-7 Garlic cloves 2 Carrots 1 Green chilly 1 Cup Gram Flour 2 cup Whole Wheat Flour 1 Teaspoon Ajwain 1/2 Teaspoon Red chilly Powder 1 Teaspoon Cumin Powder 1/2 Teaspoon Coriander Powder Salt to taste 1 Tablespoon Oil PREPARATION TIME: 15 Minutes HOW TO PREPARE: In a grinder, grind Garlic, ...

                               Chicken breasts being lean meat and easy to cook, becomes the most popular chicken cut. There are so many options or varieties in which chicken can be cooked in a simple yet healthy manner. Chicken is an excellent source of protein, B vitamins and minerals. This continental recipe is easy to cook, low in fat, low on spices and healthy, as it comes under the balanced food category. Chicken stew  is a perfect amalgamation of chicken, rice and veggies for nourishment and health. For Keto option rice can be taken off. INGREDIENTS: 2 Chicken Breasts 1 Cup Basmati Rice 1 Tablespoon Butter 1 Onion 6 Garlic Cloves 2 Teaspoon All Purpose Flour 2 Cups Milk 1 Cup Broccoli florets 1/2 Cup Carrots 1/2 Cup Corn Kernels 1/2 Cup Beans 1 Chicken Stock Cube 1/4 Cup Green Onion Fresh Cilantro 1 Teaspoon Cumin Powder Salt to taste Black Pepper to taste Water as required PREPARATION TIME: 40 m...

                                                                                                                                                                         Dhokla is a very famous snack food from our Gujarati Cuisine. It is soft and spongy recipe which has a sweet and tangy flavours. Today we are giving the traditional khaman dhokla a change by replacing gram flour or besan with our very famous indian grain “Jowar”. So today’s recipe is Khaman Dhokla made by Jowar Flour. INGREDIENTS: 1 Cup Jowar / Sorghum Flour 1/3 Cup Suji / Semolina 1/2 Cup Curd 1 Te...

  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 ...

                                                                                                                          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...