Me As Chef

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) 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) 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) 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) 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) 2 Potatoes 2) 1 Cup Poha/Avalakki 3) 2 Slice bread 4) 1 Onion 5) 1/2 Capsicum 6) 1 Carrot 7) 2 Green Chillies 8) 1" Ginger 9)2 Tablespoon Besan / Chickpea flour 10) 1 Cup Sooji / Rava 11) 1 Teaspoon Jeera powder 12) 1/2 Teaspoon Red chilly powder 13) 1/2 Teaspoon Garam Masala 14) Salt to taste 15) Few sprigs of fresh coriander 16) Chaat masala to sprinkle 17) 2 Tablespoon oil PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Boil the potatoes, peel and mash them in a bowl * Chop Onion, Capsicum, Green Chilly, coriander finely, add to the bowl * Grate the carrot and ginger, and add to the bowl * Wash and soak poha for 2 minutes and drain excess water * When all water drains and poha fluffs up add it to the bowl * Add salt, red chilly powder, jeera powder and garam masala * Grind the bread slices into breadcrumbs and add it to the bowl * Add in Besan/Chickpea flour and mix all ingredients into a dough consistency * In a non stick pan, apply little oil

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

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) 1 Cup Atta/ Whole Wheat Flour 2) 1 Cup Ghee/Clarified Butter 3) 1 Cup Sugar 4) 3 Cups Water 5) A Pinch of Elaichi/Cardamom Powder PREPARATION TIME: 40 Minutes HOW TO PREPARE: * In a pan heat up water and add sugar to it * Boil till sugar is melted and take it off heat * In kadai Heat ghee, leave 1 Tablespoon ghee which will be added later * Once ghee is heated and melted, add atta and mix constantly * It will look like a batter consistency * Keep cooking till the color changes to a darker brown * At this stage ghee too starts leaving the sides * Add Elaichi powder and mix well * Pour in the sugar water and keep mixing * Keep stirring till water is absorbed by atta * Cook till you see ghee on the sides , mixing frequently * Finally add in the leftover ghee and mix after taking kadai off gas * Once mixed its done! Garnish with chopped almonds and Serve hot!

INGREDIENTS: 1) 6-8 Eggs 2) 4 Teaspoon Mayonnaise 3) 1/2 Teaspoon Mustard Sauce 4) 2 Green Chillies 5) 1/4 Cup Fresh Coriander Leaves 6) 1/4 Cup Milk 7) Salt to taste 8) Black Pepper to taste 9) Chopped Tomatoes for garnish 10) Chilli Flakes for garnish 11) Watermelon Seeds for garnish PREPARATION TIME: 30 Minutes HOW TO PREPARE: * In a deep vessel hard boil the eggs, once done leave aside to cool down * In a pan dry roast the watermelon seeds and keep aside to cool it too * Chop finely 2 green chillies and coriander leaves, keep them in a bowl * Peel the eggs and cut them all in half * Scoop out the yellow yolk and add it to coriander and green chillies bowl * Add Mayonnaise, salt and pepper, and mustard sauce, mix thouroughly * If its thick add little milk and try to make it a smooth thick paste * Scoop out a spoonful and fill a half of hard boiled egg white * Similarly fill all the egg halves * Add a tomato bit on each egg half * Sprinkle Chilly flakes and waterm

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

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) 1 Glass water 2) 1 Lemon juice 3) 6 Teaspoons Powdered Sugar 4) 2 Pinch dried mint leaves 5) 2 Pinch of Chilli Flakes 6) Few Grapes(Black/Green) 7) Ice Lolly Moulds (small) PREPARATION TIME: 3 hrs HOW TO PREPARE: * Chop the grapes and add them to each mould equally * In a bowl mix sugar in water completely * Add Chilly flakes, mint and lemon juice to the water * Add this water mixture to moulds * Freeze for 3 hours till its set * Take out of mould and enjoy Tangy Lollies

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) 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

INGREDIENTS: CAKE BATTER: 1) 1 Cup Self Raising Flour 2) 1 cup Sugar 3) 1 Cup Softened Butter 4) 1 1/2 Teaspoon Baking Powder 5) 4 Teaspoons Cocoa Powder 6) 3 Eggs 7) 4 Tablespoon hot Milk/Water 8) 1/2 Cup Raisins/Almond Slices 9) 1/4 Cup of Granulated Sugar CHOCOLATE GANACHE: 1) 1 Cup Cream 2) 1 Cup Melted Chocolate PREPARATION TIME: 50 Minutes HOW TO PREPARE: * Preheat the oven to 180 degrees * Prepare the cake tin and keep aside * In a bowl beat together eggs, sugar, butter, flour and baking powder * In a seperate bowl mix water and cocoa powder till it is a thick paste * Add cocoa paste to cake batter and beat till its a smooth batter * Pour the batter into prepared tin * Bake for 30 Minutes or till it leaves the side of the tin * Keep it aside to cool it completely before icing * For chocolate ganache take cream and chocolate in a bowl * Microwave for 40 minutes and mix well till a smooth paste * Let it cool till it thickens a little * Pour the ganache o

INGREDIENTS: 1) 2 Cup Sprouts 2) 1 Mango ripen 3) 1 Cucumber 4) 1 Cup Cherry Tomatoes 5) Rock salt to taste 6) Black pepper to taste 7) 1 Green Chilly 8) 1/2 Lemon Juice 9) 1/4 Teaspoon Turmeric 10) Fresh Coriander Leaves PREPARATION TIME: 15 Minutes HOW TO PREPARE: * Boil the sprouts in salted and turmeric water till soft and let it cool * Dice the ripen mango and add to a salad bowl * Chop the cucumber and coriander leaves and add to salad bowl * Half or slice the cherry tomatoes and throw in the salad bowl * Add in sprouts, rock salt, black pepper and lemon juice * Finely Chop the green chilly(optional) and add it to bowl too * Mix everything and serve

INGREDIENTS: 1) 2 Slices Bread 2) 1/2 Teaspoon Cinnamon Powder 3) 1 Teaspoon Sugar 4) 2 Teaspoon Butter 5) 2 Tablespoon Yogurt 6) Few fresh grapes or any fruit of choice 7) 1/2 Cup dehydrated Cranberries optional 8) Chocolate coated Raisins/Almonds optional PREPARATION TIME: 15 Minutes HOW TO PREPARE: * Melt butter in a pan and coat the pan with it * Sprinkle Sugar and cinnamon powder on pan * Put the bread slice in pan * Let it cook till sugar is melted and sticks to bread slice * Move the slice in the pan to get the sugar and cinnamon on the edges * Turn the bread slice and toast the other side too * Make sure there is no sugar or cinnamom before adding another bread slice * Serve hot with fresh fruits, dehydrated fruits, and dry fruits * Add some chocolate bites and yogurt to the serving plate