Me As Chef

                                                                                                                          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

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

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

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

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

                                    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

Trevati dal is a protein rich combination of Chana, Toor and Green Moong dal. It can be cooked everyday as its light and simple to make. This gives you immense energy to be active through out the day. Adding Lauki or Bottle gourd to it gives the fiber content and makes it a one pot meal for a healthy and fit lifestyle. For the spicy and crunchy texture or the carb content i added the urad dal and besan vadi. Its a wholesome meal in itself. INGREDIENTS: 1/2 Cup Chana Dal 1/4 Cup Toor Dal 1/2 Cup Green Moong Dal 1 Cup Diced Lauki/Bottle Gourd 6-8 Urad Dal and Besan Dry Vadis 1/2 Teaspoon Hing/Asafoetida 1 Teaspoon Jeera/Cumin 1-2 Tejpatta/Bay Leafs 2-3 Long/Cloves 1 Chopped Onion 1 Chopped Tomato 1 Teaspoon Ginger Garlic Paste 2 Chopped Green Chillies 1/2 Teaspoon Haldi/Turmeric Powder 1 Teaspoon Red Chilli Powder 1/2 Teaspoon Jeera Powder 1/2 Teaspoon Coriander Powder 1/4 Teaspoon Garam Masala 1 Lemon Juice 2 Tablespoon Ghee/Clarified Butter Salt to Taste Fresh Coriander for Garnish

INGREDIENTS: 1) 1 Cup Rice (Serves 4) 2) 1 Bunch Spinach 3) 1 Cup Corn 4) 8 Garlic Cloves 5) 1 Onion 6) 4 Large Eggs 7) 1/2 Teaspoon Cumin seeds 8) Salt to taste 9) Red Paprika to Sprinkle 10) Black Pepper to taste 11) 3 Tablespoon Oil/Butter PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Chop Onion, Garlic and Spinach and keep seperately * Puree chopped Spinach and Keep aside * Cook rice and drain water and aside to cool * In a wok, Heat Oil and add chopped garlic and Cumin, saute till golden * Add in Chopped Onions and Corns, Saute till Onions turn translucent * Pour in the Spinach Puree and let it cook till puree is a little thick * Sprinkle salt, Black Pepper, and little paprika if required * Keep Mixing in between * Add in the Cooked Rice and mix everything well * Now in a flat pan, heat oil and crack one egg * Sprinkle Salt and paprika and let it cook, do not turn * Serve the egg hot, on the plate of rice * The Egg yolk turns out to be a very yummy sauce with the Spinach rice!

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 Rice 2) 1 Cup Chana Daal 3) 2 Cups Spinach 4) 2 Onions 5) 1 Teaspoon Ginger Garlic Paste 6) 1 Teaspoon Cumin/Jeera Seeds 7) 3 - 4 Green Cardamom/Elaichi Seeds 8) 1 Black Cardamom 9) 2 Star Anise/Phool 10) 3-4 Cloves/Long 11) 5-6 Black Peppercorns/Kali Mirch 12) 2 Bay Leaves/Tej Patta 13) 1/2 Teaspoon Red Chilly Powder 14) 1/2 Teaspoon Garam Masala 15) 1 Teaspoon Jeera Powder 16) 1/4 Teaspoon Turmeric 17) Salt to taste 18) 1/ Cup Fresh Coriander Leaves 19) 2 Tablespoons Oil/Ghee 20) Water as required PREPARATION TIME: 1 Hour HOW TO PREPARE: * Chop Spinach and Fresh Coriander and keep aside * Slice Onions and keep aside * Wash Rice and Chana Daal and keep it aside * In a Wok, Heat oil, crackle jeera, Cloves, Black pepper and Star Anise * Add in Bay Leaves and Green and Black Elaichi * Saute sliced onions and ginger garlic paste till onions are little brown * Add in Rice and Daal and mix well * Add in Garam masala, Salt, Red Chilly powder, Jeera pow

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) 3-4 Capsicums 2) 7-8 Potatoes 3) 2 Onions Chopped 4) 1 Tomato Chopped 5) Pinch of Asafoetida 6) 1/2 Teaspoon Turmeric 7) 1/2 Teaspoon Garam Masala 8) 1 Teaspoon Red Chilly Powder 9) 1 Teaspoon Dry Mango Powder 10) Few Black Peppercorns 11) Fresh Chopped Coriander 12) Salt to taste 13) 1 Teaspoon Jeera/Cumin Seeds 14) 3 Tablespoon Oil 15) 2 Green Chillies finely Chopped PREPARATION TIME: 45 Minutes HOW TO PREPARE: * Wash and Cut the top or head portion of Capsicum * Scoop out the inside of Capsicum and keep aside * Boil, peel and Mash the potatoes and keep aside * Chop the scooped out pieces of capsicum and add it to mashed potatoes * In a pan, heat 2 tablespoon of oil and crackle jeera seeds and peppercorns * Add Turmeric, Red Chilly and Asafoetida and saute for a minute * Add in chopped Onions and Green Chillies and saute till translucent * Add Mashed potatoes, garam masala and dry mango powder and mix evenly * Sprinkle salt and chopped coriander and

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) 1 Cup Sour Curd 2) 2 Teaspoon oil 3) 2 Teaspoon Ghee 4) 1/2 Teaspoon Mustard Seeds 5) 1/2 Teaspoon Cumin Seeds 6) 1/4 Teaspoon Turmeric 7) 1/4 Teaspoon Black Pepper 8) 1/4 Teaspoon Kashmiri Chilly powder 9) 1 Dry Red Chilly 10) A Pinch of Asafoetida 11) Salt to taste 12) Few Fresh Coriander Leaves 13) 3/4 Cup Water PREPARATION TIME: 10 Minutes HOW TO PREPARE: * Take sour curd in a bowl, beat it smooth * Add Salt and Black Pepper, mix well and keep aside * Heat oil in a small pan, crackle mustard and cumin seeds * Add turmeric and Asafoetida to the oil, mix well * Pour this tadka over the curd and give it a good mix * In the same pan, heat ghee, and crackle dry red chilly * Add Kashmiri chilly powder and fresh coriander leaves to the ghee * Add water to the tadka and then pour in the curd * Keep stirring till a boil comes, check salt and adjust accordingly * After one boil, take it off heat and serve hot with rice or pulao

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