Me As Chef

INGREDIENTS:  2 Cups Atta/ Whole Wheat Flour  2 Beetroots  1 Onion  2 Green Chillies chopped  1 Teaspoon Salt  1 Teaspoon Red Chilly Powder/ Paprika  1/2 Teaspoon Jeera /Cumin Powder  1/2 Teaspoon Garam Masala  2 Teaspoon Ajwain/Carom Seeds  2 Tablespoon Oil  2 Tablespoon Ghee/ Clarified Butter  Water as Required for Kneading  PREPARATION TIME: 30 Minutes  HOW TO PREPARE:  Peel the beetroot and grind it to make a thick paste  Take the Atta / flour in a big tray  Add salt, Jeera powder, garam masala and 1 teaspoon ghee to Atta  Sprinkle Red chilly powder and Ajwain / Carom Seeds  Pour the beetroot paste and chopped green chillies  Finely chop Onions and add that to flour as well  Knead the flour, add water or extra flour only if required  Keep the dough in a Cling sheet for 10-15 minutes to rest  Take a portion of atta and roll it round with a rolling pin till 6" in diameter  Place it on tawa/griddle and cook both sides for 2 - 3 mins till brown spots appear  Then add ghee as requi

INGREDIENTS:   2 Packets Maggie  4-5 Plain Chicken Sausages  1/2 Cup Peas  1 Onion Chopped  Salt to taste  1/4 Teaspoon Black Pepper  Fresh Coriander Chopped  1 Tablespoon Oil PREPARATION TIME: 10 Minutes    HOW TO PREPARE :   In wok heat oil and saute onions till translucent  Add in Peas and saute for a minute  Add in Chopped sausages and saute for few minutes  Sprinkle the maggie masala on the onions  Add 3 cups of water and mix everything  Add in maggie and let it cook till it gets soft  Sprinkle salt and pepper according to taste  Mix all well, cover and cook till done  Serve hot and garnish with fresh chopped coriander Watch the video for this recipe: https://youtu.be/2aio8XCsIKs

Tahini, is a Chutney or a dip or a sauce made from toasted white sesame seeds. Tahini is  used and made mostly in Eastern Mediterranean, the Caucasus, Middle East, and parts of North Africa. Now Word wide famous for it tangy and sharp taste, is being loved by all. INGREDIENTS: 1 Chicken Breast 8 Bread Slices 1 Onion 1/2 Capsicum 1/2 Cup Hung Curd 3 Teaspoon Tahini paste 2 Teaspoon Mayonnaise 2 Teaspoon Black Sesame Seeds Salt to taste Black pepper to taste FOR TAHINI PASTE: 1/2 Cup White Sesame Seeds 3-4 Garlic Cloves 1 Teaspoon Lemon Juice 1 Teaspoon Olive Oil Salt to taste PREPARATION TIME:  15 Minutes HOW TO PREPARE: In a pan Boil Chicken Breast piece in water till its cooked Don't drain and throw the water as it can be used for soup or as chicken stock Slice the Onion and Chop the Capsicum, keep aside We'll make Tahini Paste first - In a dry pan roast the white sesame seeds till its light golden Put the seeds in a grinder and grind it to a crumb texture Add Olive oi

INGREDIENTS: FOR THE CHICKEN PATTY: 1) 500 gms Chicken Minced 2) 2 Onions Grated 3) 1 Teaspoon Ginger-Garlic paste 4) 2 Teaspoon Paprika Powder 5) 1 Teaspoon Black Pepper 6) 1/2 Cup fresh mint leaves 7) 2 Green Chillies Chopped 8) 2 Teaspoon Garam Masala 9) 2 Tablespoon Gram flour/Besan 10) 1/2 Teaspoon Cinnamon powder 11) 1 Egg 12) Salt to taste FOR BURGER: 1) 4 Burger Buns 2) 2 Onions Round Sliced 3) 2-3 Tomatoes round Sliced 4) 5-6 Lettuce Leaves 5) Cheese Slice (Optional) 6) Mint Mayonnaise as Required 7) Salt to Sprinkle 8) Black Pepper to Sprinkle PREPARATION TIME: 2 Hour HOW TO PREPARE: * Wash Lettuce Leaves and Keep aside * Cut the Burger Buns in to half and keep aside FOR THE PATTY: * Chop Mint leaves and keep aside * In a bowl, put minced chicken, grated onions and ginger garlic paste * Add paprika, black pepper, green chillies, Garam masala and Cinnamon powder * Add Salt, Besan, Mint Leaves, and egg * Mix, and knead till it is soft and kind

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) 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 Cup Peas 2) 1/2 Cup Mint Leaves 3) 3-5 Garlic Cloves 4) Salt to Taste 5) Black Pepper to Taste 6) 1 Tablespoon Butter PREPARATION TIME: 20 Minutes HOW TO PREPARE: * In a Pan melt the butter and add in chopped garlic * Saute for few minutes till garlic turns golden brown * Add in peas and mint leaves together and mix well * Sprinkle salt and black pepper, Mix well * Cook for 10 minutes and then take it off the heat * Let it cool a bit and then puree it * Pour the puree back in the pan and let it boil for 2 minutes * Done! Pour the soup in individual bowls and serve hot, warm or cold

INGREDIENTS: 1) 800 gms Chicken 2) 6 Dry Red Chilly 3) 10 Peppercorns/Golki 4) 3 Cloves/Long 5) 1 Stick Cinnamon 6) 1 Teaspoon Ginger Garlic Paste 7) 2 Tablespoon Curd 8) 1/2 Teaspoon Red Chilly Powder 9) Salt to taste 10) 1 Tablespoon Oil 11) 1/2 Cup Fresh Coriander Seeds 12) 1 Cup Water PREPARATION TIME: 1 Hour and 20 Minutes HOW TO PREPARE: * Wash the Chicken pieces well and keep aside * Add Curd and ginger garlic paste to the chicken pieces and mix well * Sprinkle salt and red chilly powder and mix well * Marinate chicken for 1 Hour * In a Pressure Cooker, heat up oil and crackle Cinnamon, cloves and peppercorns * Add in 6 Dry Red Chillies and let it splutter * Add in the Chicken and keep mixing * Cook till the curd is cooked, leaves oil and chicken has changed color * Add in water and Check salt level and throw in chopped coriander leaves * Close the cooker lid and give 3 whistles. * Open lid and further cook to dry it if any water is left * Once dry and cook

INGREDIENTS: 1) 500gms Empty Pea Pods/Matar Chilka 2) 1 Tablespoon Cumin/Jeera Seeds 3) 1 Tablespoon Mustard/Rai Seeds 4) 1 Tablespoon Fennel/Saunf Seeds 5) 2 Teaspoon Fenugreek/Methi Seeds 6) 1 Tablespoon Vinegar 7) 1/4 Teaspoon Asafoetida/Hing 8) 1 1/2 Teaspoon Red Chilly Powder 9) 1 Teaspoon Turmeric powder 10) Salt to Taste 11) 2 Tablespoon Mustard oil PREPARATION TIME: 1 Hour HOW TO PREPARE: * Take pea pods and de-seed them, Collect all empty pods in a bowl * Hold one end of the pod and gently peel away the membrane or skin covering it * After skinning take 2 bowls of pods for the pickle * Dry roast cumin, mustard methi and fennel seeds * Once aroma starts coming take off heat and grind it into powder form * Rub this dry roasted powder on the matar chilkas or pea pods * Add in salt, asafoetida, turmeric and red chilly powder and mix well * Pour in vinegar and mix well * Finally heat the mustard oil and pour it on the matar chilkas * Mustard oil locks in all the

INGREDIENTS: 1) 2 Cups White Channa/ChickPea 2) 2 Tomatoes 3) 1/2 Cup Fresh Coriander Leaves 4) 1/2 Cup Pomegranate seeds 5) 1 Tablespoon Pitted Olives 6) 1 Cucumber 7) 2 Cubes of 1" each processed cheesed 8) 1 Tablespoon Light Mayonnaise 9) 1 Teaspoon Mustard Sauce 10) Salt to taste 11) Black pepper to taste 12) Few Roasted Groundnuts or Pine Nuts PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Soak the Chickpeas in water for about 8 hours * Cook it till the peas are soft and can be mashed between two fingers easily * Strain excess water from chickpeas and keep aside * Chop the tomatoes, oilves, Cucumber and fresh coriander, keep it in a bowl * Add pomegranate seeds to the above mix * Finely dice the cubed cheese into small cubes and add to the bowl * Add the cool Channa to the bowl and give a good mix * Pour Mayonnaise and mustard and mix well till everything is coated * Sprinkle salt and pepper and mix well * Garnish with roasted pine nuts or ground nuts and f

INGREDIENTS: 1) 2 Cups Rice 2) 1/2 Cup Peas 3) 1/2 Cup Carrots Diced 4) 1/2 Cup Boiled Potato Diced 5) 1/2 Cup Broccoli Florets 6) 2 Tablespoons oil 7) 1 Teaspoon Mustard Seeds 8) 1 Teaspoon Grated Garlic 9) 2-3 Cloves 10) 1 onion Chopped 11) 1 Teaspoon Black Pepper 12) 1/4 Teaspoon Jeera Powder 13) Salt to taste 14) Fresh Coriander Leaves 15) 10-12 Cashew Nuts 16) 2-3 Lemon Wedges PREPARATION TIME: 40 Minutes HOW TO PREPARE: * Half the cashew nuts n toast them in little oil in a pan * Boil the rice, when done then drain water * In a wok, heat oil, crackle mustard seeds, cloves and grated garlic * Add chopped onions and saute till onions turn translucent * Add peas, carrots and diced potatoes, saute for few minutes * Add Broccoli florets and saute till potatoes get a golden brown * Sprinkle Salt, black pepper, jeera powder n add cashew nuts * Finally add boiled rice and mix properly * Sprinkle coriander leaves and it a final mix * Serve hot with lemon wedges and ketchup

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 Bunch Amaranth Leaves 2) 1 Bunch Spinach Leaves 3) 1 Cup Chana Sprouts 4) 1 Chopped Onion 5) 2 Chopped Tomatoes 6) Few Garlic Cloves 7) 1/2 Teaspoon Jeera/Cumin Seeds 8) 1/2 Teaspoon Red Chilly powder 9) 1/2 Teaspoon Turmeric powder 10) 1/2 Teaspoon Dry Mango powder 11) Salt to taste 12) 1 Tablespoon Mustard oil PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Wash and chop the spinach and amaranth leaves * Chop onion, tomatoes and garlic cloves and keep aside * In a wok, heat up oil and crackle jeera seeds, and saute garlic * Add in chopped onions and saute till it turns translucent * Add in Chopped tomatoes and turmeric, saute till tomatoes go soft * Add red chilly powder, salt and Chana sprouts, mix well * Add little water, cover the wok and cook for few minutes * Finally ad in chopped Spinach and Amaranth leaves and mix well * Sprinkle dry mango powder and cook till leaves wither * Cook till all water is evaporated and leaves come together * Serv

INGREDIENTS: 1) 2 Cups Idly Batter 2) 1/4 Cup Green Mint Chutney 3) 1/4 Cup Tomato Ketchup 4) 1/2 Cup Bombay Mix/Bhujia/Nylon Sev 5) Salt to taste 6) Fresh Coriander to garnish PREPARATION TIME: 20 Minutes HOW TO PREPARE: * In a plate or dhokla maker plate apply oil * Pour half the batter on the plate and spread it to cover the plate * Put plate in steamer and steam for 6 minutes * Take it out and spread green mint chutney over it * Again pour rest of the batter on top of it and spread it * Steam again for 10 minutes and take it out to cool it down * Take the steamed idly roll out on a serving dish * Spread tomato ketchup on top and sprinkle Bhujia/Nylon Sev on top * Sprinkle coriander leaves and cut into triangles and serve * Thats Idly chaat Pizza

INGREDIENTS: 1) 2 Cups Rice 2) 1 Cup Chana Dal 3) 3 Potatoes 4) 1 Cup Peas 5) 2 Onions 6) 1 Lemon 7) 8-10 Curry Leaves 8) 1/2 Teaspoon Mustard Seeds 9) 1/2 Teaspoon Jeera Seeds 10) 1/4 Teaspoon Asafoetida 11) 1/2 Teaspoon Turmeric 12) 1 Teaspoon Red Chilly Powder 13) 1/2 Teaspoon Jeera powder 14) 2 Green Chillies 15) 2-3 Cloves 16) 6-7 Black Peppercorns 17) 2 Green Elaichi/Cardamom 18) Salt to taste 19) Fresh Coriander Leaves for garnish 20) 2 Tablespoon oil PREPARATION TIME: 40 Minutes HOW TO PREPARE: * Cut onion into thin slices * Wash and cut potatoes into big chunks * Cut the lemon into wedges and keep aside * In a pressure cooker add oil, crackle mustard and jeera seeds * Add in Asafoetida, cardamom, cloves, black peppercorns and sliced onions * Saute till onions turn golden * Add in curry leaves and chana daal * Cook for a minute and add turmeric, red chilly, jeera powder and green chillies * Add in rice, Lemon wedges, salt and water(Ratio 1:2) - 4 Cups of water

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) 1 Cup Couscous 2) 1/2 Cup Kidney beans 3) 1 Green Chilli 4) 1/4 Cup Fresh Coriander Leaves 5) Salt to taste 6) 2 Teaspoon Olive oil 7) 1 1/2 Cup Water PREPARATION TIME: 10 Minutes HOW TO PREPARE: * Boil the kidney beans and keep aside * Chop finely green chilli and Coriander Leaves * In a pan boil the water and add salt to it * Once water is boiled add couscous and olive oil * Immediately take it off heat and cover it with lid, keep aside * After 6 minutes open lid, add kidney beans, coriander leaves and green chilly * With a fork, mix everything up to fluff up couscous * To further enhance taste add butter or olive oil and salt * Serve hot with any protein of choice and lots of salad * Couscous can also be used as a substitute for rice, serve with any curry

INGREDIENTS: 1) 500 gms Salmon fillets 2) 2 Cups of Rice 3) 2 Onions 4) 250 gms Beans 5) 2 Green Chillies 6) 1 Teaspoon Jeera/Cumin seeds 7) 1/4 Teaspoon Red chilly powder 8) Salt to taste 9) Black pepper to taste 10) 1/2 Lemon Juice 11) Few Roasted Peanuts 12) 2 Tablespoon oil PREPARATION TIME : 20 Minutes HOW TO PREPARE: * Marinate the fish in salt, pepper and lemon juice. Leave for an hour * Wash and cook rice till done, drain water and keep aside * In a pan, heat oil and crackle jeera seeds * Saute chopped Onions and green Chillies * Add Rice and mix well, saute for a minute and keep aside * In another pan heat oil, put fish fillet skin down first * Sprinkle red chilly powder, cook for 5 minutes on each side * When fish is done take it out, put beans in the same pan and leftover oil * Add salt and pepper to beans and saute till they are soft * All three elements done, time to plate up * Serve rice on plate with salmon fillet and beans on the side * Sprinkle s

INGREDIENTS: 1) 1 Kg Baby Potatoes 2) 1 Tablespoon Olive Oil 3) 3 Teaspoon Chopped Garlic 4) Mint Twigs 5) Rosemary Twigs 6) Salt to taste 7) Black Pepper to taste 8) Chaat Masala PREPARATION TIME: 30 minutes HOW TO PREPARE: * Wash the potatoes and keep them aside * If too large cut them into half * Prick each one with a fork and rub olive oil on them * Sprinkle salt, and pepper on the potato * Add chopped garlic and mix together everything * Put all potatoes on the baking tray * Add mint and rosemary twigs and put to bake * Bake for 30 - 35 minutes at 220 degrees * Look for golden brown color on sliced potatoes * Serve hot, sprinkle with some chaat masala!

INGREDIENTS: 1) 1 Kg Baby Potatoes 2) 3 Cups of Spinach 3) 1 Cup of Sweet Corn Kernels 4) 1/2 Teaspoon of Garlic powder 5) Black Pepper to taste 6) Salt to taste 7) 1 Tablespoon Olive oil PREPARATION TIME: 40 minutes HOW TO PREPARE: * Wash the potatoes thoroughly and cut them in half * Wash the spinach leaves and let the water drain * Chop the leaves roughly and keep aside * In a Oven safe dish put potatoes and oil * Sprinkle garlic powder, black pepper and salt * Mix the spices with potatoes till all potatoes covered * Roast the potatoes in oven for 20 minutes at 220 degrees * Add Chopped spinach and corns and mix well * Roast again for 5 minutes till potatoes get soft inside and crispy outside * Serve hot with dinners as appetizers or as snacks with drinks/tea. Its a hit with Kids too.