Me As Chef

  Meditterean Chickpea stew is a super easy one pot recipe. Its hearty and comforting, easy on tummy yet super yummy. Its super rich in veggies. You can add any veggies like spinach, carrots, celery or even potatoes. Its healthy and delicious stew coming from the meditterean region. INGREDIENTS:  11/2 Cup Boiled Chickpeas  1 Cup Zucchini   1 Cup Eggplant  1 Cup Onion  1 Cup Tomato  2 Teaspoon Garlic   1 Teaspoon Italian Seasoning  1/2 Teaspoon Turmeric  Salt to taste  Black Pepper to taste   1 Tablespoon Olive Oil  Parsley to Garnish  PREPARATION TIME: 45 Minutes HOW TO PREPARE: Wash and cut Zucchini, Eggplant into cubes Chop Garlic, onions and Tomatoes Heat oil add chopped Garlic, saute until golden Add in Onions and Tomatoes, saute until soft Add in all chopped veggies and cook for 2-3 minutes Add Spices - Black Pepper powder, Salt, Italian Seasoning and Turmeric  Pour in 11/2 Cup of Boiled Chickpeas Give everything a good boil for 10- 15 minutes Garnish with Parsley Serve hot with T

  Tinda is a famous south asian vegetable which belongs to the gourd family.  Its a Indian squash or baby pumpkin which is green in colour.  It holds the shape of an apple so also known as Apple Gourd. It is a superfood full of health benefits. It has many anti-inflamatory agents which helps in controlling blood pressure and heart diseases. It is full of fiber and has increased water content which keeps body cool and healthy. It also increases urinary flow and helps relieve toxins from the kidney. INGREDIENTS: 250 gms Tinda / Apple Gourd 1 Large Onion 1 Tomato 1 Teaspoon Jeera / Cumin Seeds 1/2 Teaspoon Haldi / Turmeric 1 Teaspoon Jeera / Cumin Powder 1/2 Teaspoon Dhaniya / Coriander Powder 1/2 Teaspoon Lal Mirch / Red Chilli Powder 1/2 Teaspoon Amchoor / Dry Mango Powder Salt as per taste 2 Tablespoon Oil 1/2 Cup Fried Onions Fresh Coriander or Mint for Garnish Fresh Green Chilli for Garnish PREPARATION TIME: 20 Minutes WATCH VIDEO RECIPE (Tinde ki Sabzi) –  https://youtu.be/s0rlL3qBD

  Soya Chunks are made of soy flour from which oil has been extracted. Soya Chunks are rich in Omega 3, polyunsaturated fats, proteins, calcium and iron. Soy has a high fibre content which increases metabolism, keeps stomach full for a long time and aids in easy digestion. But taking them in large quantities may damages liver as it increases the uric acid in body . I have added other veggies too to complete  or increase the nutrient content. This is easy recipe and can be made for parties as well or made regularly. Its a one pot meal recipe so less utensils are used! INGREDIENTS: 2 Cups Basmati Rice 1 Cup Soy Chunks 1 Large Potato 1 Onion 1/2 Cup Peas 1/2 Cup Carrots 1/4 Cup Beans 1/4 Cup Corn 1-2 Bay Leaves 2-3 Cloves 2-3 Cardamom 1 Star anise 1 Teaspoon Cumin Seeds 1 Teaspoon Ginger Garlic paste 1 Teaspoon Cumin Powder 1/2 Teaspoon Red Chilly Powder 1/2 Teaspoon Turmeric 1/2 Teaspoon Garam Masala Salt as per taste 2 Tablespoon Oil Coriander for Garnish PREPARATION TIME: 45 Minutes HO

  Karahi is nothing but a heavy bottom pan in a big bowl shape. The Karahi recipes are all made in this pan and thus named after it. The origins of karahi recipes can be found in Pakistan, so named this dish Lahori Murg Karahi. Chicken is also known as “Murg” and here i have used small cuts of chicken thighs. Chicken thighs are juicy and is easy to chew. It doesn’t get chewy unlike the breast pieces., but whole chicken can also be used. Lahori Murg Karahi is made in thick rich tomato gravy and various spices to give it its aroma and flavour! Karahi recipes are generally dry but i like keeping a little thick gravy , which makes it even more tastier and fingerlicking. Lahori Murg Karahi is served with Roti, Naan, Parathas or Rumali rotis. INGREDIENTS: 2lb/1 kg Chicken Thighs boneless 4 Tomatoes 1 Onion 2 Teaspoon Ginger Garlic Paste 1 Cup Curd/ Yogurt 3-4 Cloves / Long 6-7 Black Peppercorns / Golki 3 Green Cardamoms / Elaichi 1 Teaspoon Cumin/ Jeera Powder 1 Teaspoon Coriander Powder 1/2

  Bottle gourd or Lauki is a healthiest and the most versatile vegetable to use. It can be used in a curry, in a stir fry, in a dessert, health juices and in soups. Its easy on the stomach and easily digestible. Bottle gourd or Lauki belongs to the cucumber family and enables weight loss. As per Ayurveda, Lauki is a must have, wholesome food that helps our body fight with infections and dieseases. Lauki has various vitamins like A, B, C, K and E. It is also rich in minerals like manganese, potassium and iron. Bottle Gourd aids in weight loss as it is easily digestible. Lauki has no calories, no saturated fats and is made up of 90% water. This recipe is a quick and easy recipe of Lauki. It uses only salt, turmeric and black pepper as spices. Whenever you are tired make this instant lauki and enjoy a wholesome and nutritional meal. Watch the video of this recipe –  https://youtu.be/9W_Hb6cefdY INGREDIENTS: 4 Cup Diced Lauki / Bottle Gourd 1 Tomato 1 Green Chilli 1 Teaspoon Jeera / Cumin

  Moong Daal ki Kachori is nothing but a deep fried stuffed snack originating in the Indian Subcontinent. It is stuffed with daal or lentils, onions, potatoes or even mixed vegetables. Generally it was originated to fulfill hunger pangs of a traveller or  a vendor who travelled along the spice route for his business. Kachoris or these stuffed round balls can be stored for couple of days in fridge. It is served with Hing flavoured aloo ki sabzi or dubki wale aloo along with tamarind chtney or green chutney. It can also be served in a form of chaat with chutneys, spices and a layer of chilled curd. INGREDIENTS: FOR KACHORI: 2 Cups of Maida / All Purpose Flour 1 Teaspoon Salt 3 Tablespoon Oil / Ghee Water as required FOR FILLING: 1 Cup Moong Daal / Yellow Lentil 1 Teaspoon Jeera / Cumin Seeds 1 Teaspoon Coriander Seeds 1 Teaspoon Fennel Seeds 1/2 Teaspoon Black Peppercorns 1 Teaspoon Red Chilly powder 1 Teaspoon Jeera / Cumin powder 1 Teaspoon Coriander powder 1 Teaspoon Amchoor / Dry Man

                                           Bhindi do pyaza is a simple but elgant dish from North India. Bhindi well known as Okra or Ladiesfinger is cooked with double the amount of onions and had a spicy and a tangy flavour. Bhindi do Pyaza is one of the favourites fron our Punjabi cuisine. Best paired with nan or parathas is a quick Indian recipe for Lunch or Dinner Ideas. INGREDIENTS: 250 gms Bhindi / Okra / Ladyfinger 3 Large Onions 1 Potato 2 Tomatoes 1 Teaspoon Jeera / Cumin Seeds 1-2 Green Chillies 1/2 Teaspoon Turmeric 1/2 Teaspoon Red Chilly Powder 1/2 Teaspoon Jeera Powder 1/2 Teaspoon Coriander Powder 1/2 Teaspoon Amchoor / Dry Mango Powder Salt to taste 3 Tablespoon Mustard Oil Fresh Coriander to Garnish PREPARATION TIME: 20 Minutes HOW TO PREPARE: Wash and dry the Bhindis and cut it into an inch long pieces Wash, peel and cut the potato into an inch pieces Slice the onions and keep them aside In a wok take 2 tablespoon oil and fry the Bhindi and Potatoes Take the Bhindi o

Paneer bhurji is a irressistable and flavourful recipe from the North India. Paneer bhurji is a quick, easy and staple food from Punjabi Cuisine. It is made by crumbling the paneer and saute it with onions and tomatoes. Paneer bhurji best tastes with Roti, Parathas or even Toasted Bread. Paneer bhurji is a favourite dry vegetable – best for Breakfast, Lunch or Dinner Ideas. INGREDIENTS: 200 gms Paneer 1 Onion 1 Tomato 1/4 Cup Peas 1 Green Chilly 1/2 Teaspoon Jeera Seeds 1/2 Teaspoon Red Chilly Powder Salt to taste 1 Tablespoon Oil 1/2 Cup Fresh Coriander PREPARATION TIME: 10 Minutes HOW TO PREPARE: Chop Onion, Tomato and Green Chilly In a pan heat oil and crackle jeera seeds Add Onions and Saute till Translucent Sprinkle Red Chilli powder and Chopped Green Chilly Add Tomato, Peas, Salt and Saute till it gets dry and peas get soft Add Crumbled Paneer and mix well Garnish with Fresh Chopped Coriander and serve hot with parathas and bread

                                               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 PREPARATION TIME: 20 Minutes HOW TO PREPARE: Wash the Chicken and cut slits on the Chicken drumsticks Prepare Marination – In a b

                                                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 Finely Chopped 1 Teaspoon Ginger Garlic Paste 3 Tomatoes 10 Cashewnuts 1/2 Capsicum 1 Tablespoon Dry Fenugreek ( Kasuri

Bitter Gourd or Karela in Hindi is well known for its bitter taste and has numerous health benefits. It typically is a tropical vine plant and belongs to the squash family. It has cancer destroying capabilities, lowers blood cholestrol, aids in weight, and reduces blood sugar as well. Stuffed Bitter gourd or bharwan karela is a delicacy from North India, especially from Punjab and Himachal regions. You can stuff karela with paneer, potatoes, onion masala and even meat mince. Traditionally the stuffed bitter gourd is tied with a washed thread so that the stuffing doesn’t come out will cooking /frying the bitter gourd. It is an experience in itself when you get to untie the karela on your plate to see what is stuffed inside. Its like opening up a birthday present. The experience of touch, look and taste is beyond comparable. Stuffing bitter gourd and tying it does consume time and requires patience. In this fast pace life, people do not want to spend time in cooking such recipes like stu