Me As Chef

INGREDIENTS: 1) 250 gms Paneer/Cottage Cheese 2) 1 Cup Dill Leaves 3) 2 Onions 4) 1 Capsicum 5) 1 Tomato 6) 2-3 Laung 7) 1/2 Teaspoon Jeera seeds 8) 1/2 Teaspoon ginger garlic paste 9) 1/2 Teaspoon Red Chilly powder 10) 1/2 Sabji Masala 11) 1/2 Teaspoon Tandoori Masala 12) Salt to taste 13) 2 Tablespoon oil 14) Fresh Coriander to garnish PREPARATION TIME: 15 Minutes HOW TO PREPARE: * Cut Paneer and Chop tomato finely, keep it aside * Cut Onions and capsicum in Rings or round slices * In a wok, heat oil, Crackle jeera seeds and laung * Add ginger garlic paste and chopped tomato, saute for a minute * Add onion rings, after a minute add capsicum rings and saute well * Add red chilly powder, salt, sabji masala and tandoori masala * Saute for few minutes, Add paneer and mix well * Cover and cook for few minutes * Add chopped dill leaves and fresh coriander, and mix well * Serve hot with naan, parathas or chapatis!

Lets celebrate this festive season with royalty, prepare sheer khurma and surprise your relatives, friends and family! This is a kind of pudding which got its influence from mughals and is widely prepared in india during festive seasons. INGREDIENTS: 1) 500 ml Milk 2) 1/2 Cup Seviyan 3) 1/2 Cup Sugar 4) 1 Tablespoon ghee 5) 6-8 Cashew Nuts 6) 6-8 Almonds 7) 1/4 Cup Chironji 8) 1/4 Cup Raisins 9) 3 Green Cardamom 10) 1 Teaspoon Rose Water PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Crush the cardamoms and keep aside * Chop the cashew nuts and almonds and keep aside * In a pan, dry roast the seviyan or vermicilli till nice golden color * In same pan, heat ghee and saute the chopped nuts of 3 -5 minutes * In a pan, boil milk and let it be on simmer for 8-10 minutes, till it thickens * Add seviyan and sugar and let the mix boil and thicken for another 6 minutes * Add roasted dry fruits, rose water and crushed cardamom, stir and take off heat * Serve hot or cold with

INGREDIENTS: 1) 500 gms Arbi/Colocasia 2) 2 Onions 3) 2 Tomatoes 4) 1 Teaspoon Ginger Garlic paste 5) 1 Tablespoon oil 6) 1 Teaspoon Jeera 7) 1/2 Teaspoon Red Chilly 8) 1/2 Teaspoon Coriander Powder 9) 1/2 Teaspoon Jeera Powder 10) 1/2 Teaspoon Turmeric 11) 1/4 Teaspoon Garam Masala 12) 1/2 Teaspoon Dry Mango Powder 13) 2 Green Chillies 14) Salt to taste 15) Fresh Coriander Leaves 16) Oil to fry PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Cut and wash arbi into thin wedges and keep aside * Heat oil in a wok, fry the wedges till brown, * Make onion paste and tomato paste, keep seperate * Heat up oil, crackle jeera seeds and add ginger garlic paste * Saute and add onion paste, saute till it turns brown * Add Tomato paste, saute and add turmeric, salt, red chilly powder * Add Coriander powder, jeera powder, dry mango powder and garam masala * Add slit Green Chillies into the paste and pour 1/2 cup of water * Water helps mix all the flavour from the dry masalas * Sau

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) 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) 4 Tomatoes 2) 2 Carrots 3) 1 Onion 4) 6-7 Cloves of Garlic 5) 7-8 Black Peppercorns 6) 4 Teaspoons Butter 7) 1 Teaspoon Jeera Powder 8) Salt to taste 9) Black pepper to taste 10) 1/2 Cup Milk 11) 1/2 Cup Cream 12) Dry Mint to Sprinkle 13) Bread Croutons (Optional) PREPARATION TIME: 20 Minutes HOW TO PREPARE: * Wash and chop the tomatoes and onion * Peel and chop the carrots * In a pressure cooker, melt butter and add garlic cloves * Saute for a minute, but do not burn the garlic * Add in Chopped Onion and black peppercorns * Saute till onions get translucent * Add in carrots and let it cook for 2 minutes * Add Tomatoes, salt, black pepper and jeera powder * Pressure Cook for 3 Whistles, open lid when its cooled * Blend the soup in the cooker to a fine consistency * Add milk and stir it * Add more water if the consistency looks thick * Boil the soup for couple of minutes and done * I avoided sugar and added milk instead and no extra butter * Pour

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) 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: 1) 250 gms Mutton Liver/Kalegi 2) 2 Potatoes 3) 2 Onions Finely Chopped 4) 2 Tomatoes Chopped 5) 1 Cup Curd/Yogurt 6) 2 Teaspoon Ginger Garlic Paste 7) 1 Teaspoon Turmeric 8) 1/2 Teaspoon Red Chilly Powder 9) 1/2 Teaspoon Jeera Powder 10) 1 Teaspoon Coriander Powder 11) 1 Teaspoon Garam Masala 12) 1 Tablespoon Kasoori Methi 13) 3-4 Cloves 14) 2 Green Cardamoms 15) 4-5 Black Peppercorns 16) 1 Teaspoon Jeera 17) Salt to taste 18) 3 Tablespoon of Ghee/Clarified Butter/Oil 19) Fresh Coriander Leaves 20) Ginger Julliennes for Garnish PREPARATION TIME: 40 Minutes HOW TO PREPARE: * Kalegi should be diced in small pieces * In a wok heat oil, crackle jeera seeds, cardamoms, cloves and peppercorns * Add in finely chopped onion and ginger garlic paste, Let it brown * Add in Kalegi pieces, stir till it changes color and starts to release its juices * Let it cook for 5 minutes and then add tomatoes, Potatoes and turmeric powder * Stir and let it cook on medium heat till

INGREDIENTS: 1) 250 gms Paneer/Indian Cheese 2) 1 Bunch Spinach 3) 1 Large Onion 4) 2 Tomatoes 5) 1 Teaspoon Ginger Garlic paste 6) 2 Tablespoon Oil 7) 1/2 Teaspoon Jeera/Cumin Seeds 8) 1/2 Teaspoon Turmeric Powder 9) 1/2 Teaspoon Coriander Powder 10) 1/2 Teaspoon Red Chilly Powder 11) 2 Green Cardamoms 12) 2-3 Cloves 13) 1" Cinnamon Stick 14) Salt to taste 15) Fresh green coriander for garnish 16) Green Chilly to garnish 17) 1 Tablespoon of fresh cream to garnish PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Cut the paneer cubes and keep aside * Wash spinach leaves, blanch them and make it into a puree, Keep aside * Finely chop and puree the onions and tomatoes seperately * In a pan, heat oilo and crackle jeera seeds, cloves cardamon and cinnamon * Add in pureed onions and saute till water evaporates * Add in ginger garlic paste and saute till turns brown * Add in tomato puree and cook till it starts to stick in bottom * Add turmeric, jeera, red chilly, salt, c

INGREDIENTS 1) 500 gms Tinda/Indian round gourd 2) 1 Onion 3) 1 Tomato 4) 2 Tablespoon oil 5) 1 Teaspoon Jeera/Cumin Seeds 6) 1/2 Teaspoon Turmeric 7) 1/2 Teaspoon Red Chilly powder 8) 1/2 Teaspoon Jeera Powder 9) Salt to taste 10) Fresh Green Chillies 11) Fresh Mint/Coriander Leaves for garnish PREPARATION TIME : 20 Minutes HOW TO PREPARE: * Peel the tindas like you peel the potatoes, and slice them * Slice the onions and chop the tomatoes * In a wok, heat oil and crackle jeera seeds * Add turmeric powder and sliced tindas, mix well * Cover and cook till tindas are soft * Add red chilly powder, jeera powder, salt and sliced onions * Mix well in between and further cook till the onions get soft * Add in chopped tomatoes and slit green chillies, mix well, cover * Cook till tomatoes have reduced and its done * Serve hot with fresh coriander or mint leaves as garnish

INGREDIENTS: 1) 3 Cups Wheat Flour 2) 1 Bunch Spinach 3) 2 Onions 4) 1/2 Cup Gram flour 5) 1/2 Teaspoon Red Chilli Powder 6) 1/2 Teaspoon Jeera Powder 7) 1/2 Teaspoon Garam Masala 8) 1 Teaspoon Ajwain/Carom Seeds 9) Salt for taste 10) Black Pepper to taste 11) 1 Tablespoon Oil 12) Clarified Butter/Ghee 13) Warm water as required 14) Extra wheat flour for dusting PREPARATION TIME: 50 minutes HOW TO PREPARE: * Wash Spinach leaves and chop them finely, Keep aside to drain extra water * Finely chop onions and mix it with the chopped spinach * In a big bowl put wheat flour and gram flour, mix well * Make a well in between and add oil, salt and pepper * Add Red chilli powder, Ajwain, jeera powder and garam masala * Add in the spinach and onion mix and give it a good mix * Slowly add warm water and knead it into a dough * Apply oil on the dough and Give it half an hour rest in the fridge * Make 16-18 balls of the dough, keep them in flour for dusting * Take a ball and roll

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

INGREDIENTS: 1) 5-6 Potatoes 2) 1 Bunch Spinach 3) 2 Tablespoon oil 4) 1/2 Teaspoon Jeera seeds 5) 1/2 Teaspoon Turmeric Powder 6) 1/2 Teaspoon Red chilly Powder 7) 1/2 Teaspoon Coriander Powder 8) 1/2 Teaspoon Jeera Powder 9) Salt to taste 10) 1-2 Fresh Green chilly 11) Fresh coriander to garnish PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Wash the spinach leaves and chop it very finely, keep aside * Peel and wash the potatoes, cut them in small cubes * In a wok, heat oil and crackle jeera/cumin seeds * Add Turmeric powder and potatoes, mix well and let it cook * Cook the potatoes till almost soft, or the sides get a brown color * Add chopped spinach, green chilly(cut lenght wise) and mix well * Cook till spinach reduces and changes color * Add Coriander, red chilly, jeera powder, salt and mix well * Further cook for 2-3 minutes and its done * Serve hot with parathas, naan, or chapatis, garnish with fresh coriander

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

INGREDIENTS: 1) 4-6 Potatoes boiled 2) 1/2 Teaspoon Mustard Seeds 3) 1/2 Teaspoon Cumin/Jeera Seeds 4) 1/2 Teaspoon Turmeric Powder 5) 1/2 Teaspoon Red Chilli Powder 6) 1/2 Teaspoon Dry Mango Powder 7) 1/2 Teaspoon Coriander Powder 8) 1/2 Teaspoon Garam Masala 9) 1/2 Teaspoon Cumin Powder 10) A Pinch Asafoetida 11) Salt to taste 12) 2 Tablespoon Mustard Oil 13) Fresh Coriander Leaves for Garnish PREPARATION TIME: 30 Minutes HOW TO PREPARE: * peel and Cut the boiled potatoes into cubes and keep aside * In a wok, heat oil and crackle cumin and mustard seeds * Add Asafoetida and turmeric powder and mix well * Add in potato cubes and mix well * Add salt, red chilly, garam masala, coriander, cumin and dry mango powder and mix well * Cover and cook for a minute or two till potatoes soak in all the flavours * Take out in a serving bowl and garnish with fresh coriander and green chillies