Me As Chef

Ragi or Finger Millet is a Gluten-free, whole grain, rich in fiber that helps in weight loss, indigestion and diabetes. Ragi is a rich source of Calcium, Vitamin D and other amino acids helps lower cholesterol levels.  Finger Millet is easy to digest and Tryptophan amino acid present in Ragi produces the relaxing effect on body. Ragi being a staple food in southern India is majorly eaten especially with Sambhar, chicken curry or saaru or any curry. It becomes a complete meal in itself.  Protein and fat from chicken, good carbs and fibre from Ragi balls or Ragi Mudde  – It is a complete balanced meal! These beautifull looking steamed Ragi balls / Ragi Mudde when broken down in spicy and scrumptious chicken curry  flavoured with fenugreek or /methi  leafs, with a lick of green mint and coriander chutney,  creates a explosion of flavours and textures in your mouth. Its an experience! INGREDIENTS : RAGI BALLS/MUDDE: 1 Cup Ragi Flour 3 Cups Water 2 Tablespoon Ghee Salt as required 1/2 Cup W

Soya nuggets or Nutri nuggets are vegetarian high protein soya meat. It is a plant based protein derived from soy beans and can be easily substituted for different meats.   It cooks fast and is super healthy. Today we are preparing a fusion Indo Chinese recipe – encorporating the soy meat nuggets in soy sauce and chilly sauce flavoured dish. It is a little spicy but you can adjust that according to your spice level. Easy snack to make for family and friends. INGREDIENTS: 200 gms Soya Nuggets 1 Onion 1 Capsicum 8-9 garlic Cloves 1 – 2 Green Chilly 1/2 Cup Spring Onions/Green Onions 1 Tablespoon Siracha Sauce 1 Tablespoon Ketchup 1 Tablespoon Soya Sauce Salt to taste Black pepper to taste 2 Tablespoon Oil Fresh Coriander PREPARATION TIME: 20 Minutes HOW TO PREPARE: Boil 3 Cups of water and add in the Soy Nuggets to boil them for 10 minutes Take nuggets out and drain extra water, keep aside In a wok, heat oil and throw in chopped garlic and sliced onions After Onions soften throw in the s

Zucchini is a vegetables which originates in America and belongs to the squash family.  It is used in many cuisines but not much famous in Indian cuisine. This low calorie vegetable is highly fibrous and full of nutrients.  Zucchini is high in Folate,  Potassium, and Provitamin A. It is a easy substitute for carbohydrates. I have tried to use zucchini in parathas, seeing its nutritious values because kids just refuse to eat it raw or in any other form. Added garlic and green onion for a mouthwatering flavour and taking this paratha to just another level. So lets see how Green Onion and Zucchini parathas are made:- INGREDIENTS: 1pc Zucchini( Medium sized) 1 Onion 2-3 Spring Onion Stalks 6-7 Garlic cloves 2 Carrots 1 Green chilly 1 Cup Gram Flour 2 cup Whole Wheat Flour 1 Teaspoon Ajwain 1/2 Teaspoon Red chilly Powder 1 Teaspoon Cumin Powder 1/2 Teaspoon Coriander Powder Salt to taste 1 Tablespoon Oil PREPARATION TIME: 15 Minutes HOW TO PREPARE: In a grinder, grind Garlic, Green Onion, C

Chicken with spinach is a comforting, low calorie, high protein curry with lots of earthiness from freshly chopped spinach. This chicken spinach curry is packed with nutrients and  is a healthy food for proper hair, skin and blood.Spinach is high in iron and is a superfood to increase haemoglobin in the body. This chicken curry is packed with iron, vitamins, mineral and other vital nutrients. INGREDIENTS: 500 gms Chicken Breasts diced 2 Cups Chopped fresh Spinach 1 Onion 1 Tomato  Puree 1 Teaspoon Ginger Garlic Paste 1 Green Chilly 2 Tablespoon Oil 3 Cloves 1 Bay Leaf 2 Dried Red Chillies 3 Green Cardamom 1 Teaspoon Kasoori Methi 1 Teaspoon Turmeric 1/2 Teaspoon Red Chilly Powder 1/2 Teaspoon Cumin Powder 1/2 Teaspoon Garam Masala 1/2 Teaspoon Coriander Powder 1 Teaspoon Chicken Masala Powder Salt to taste 1/2 Cup Milk Fresh Coriander Chopped PREPARATION TIME: 45 Minutes HOW TO PREPARE: In a pan, heat oil and crackle Cumin, Bay leaf, Cardamom and Dry Red Chillies Saute Ginger Garlic pa

                               Chicken breasts being lean meat and easy to cook, becomes the most popular chicken cut. There are so many options or varieties in which chicken can be cooked in a simple yet healthy manner. Chicken is an excellent source of protein, B vitamins and minerals. This continental recipe is easy to cook, low in fat, low on spices and healthy, as it comes under the balanced food category. Chicken stew  is a perfect amalgamation of chicken, rice and veggies for nourishment and health. For Keto option rice can be taken off. INGREDIENTS: 2 Chicken Breasts 1 Cup Basmati Rice 1 Tablespoon Butter 1 Onion 6 Garlic Cloves 2 Teaspoon All Purpose Flour 2 Cups Milk 1 Cup Broccoli florets 1/2 Cup Carrots 1/2 Cup Corn Kernels 1/2 Cup Beans 1 Chicken Stock Cube 1/4 Cup Green Onion Fresh Cilantro 1 Teaspoon Cumin Powder Salt to taste Black Pepper to taste Water as required PREPARATION TIME: 40 minutes HOW TO PREPARE: Wash and chop all Vegetables and keep aside Wash and dice the

                                                   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. This recipe is light and easy, best for lunch and dinner ideas. Recipes with chicken and tahini are yum as the food combination is a deadly one. 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

                                      INGREDIENTS: 800 gms Chicken 1/2 Cup Cream 4 Tablespoon Tomato Puree 1/2 Cup Tomatoes Fresh Coriander Leaves Fresh Mint Leaves Salt to taste Black Pepper to taste FOR MARINADE: 1 Cup Curd / Yogurt 2 Teaspoon Ginger Garlic paste 2 Green Chillies 3 Teaspoon Lemon Juice 1/4 Teaspoon Cinnamon Powder 1 Teaspoon Coriander Powder 1/2 Teaspoon Garam Masala 1/2 Jeera / Cumin Powder 1/2 Kashmiri Red Chilli Powder Salt to taste Black Pepper to taste PREPARATION TIME: 1 Hour 30 minutes HOW TO PREPARE: Wash Chicken properly, make slits on chicken and keep it in a bowl Add Curd, Ginger Garlic paste, and Lemon juice Add Salt, Pepper, Garam Masala, Jeera powder, Red Chilli Powder, Add split Green Chillies, Coriander Powder and Cinnamon powder, Mix well Marinate it for 1-2 hour and keep it in fridge After 1 -2 hours, Add the marinated chicken to a wok Cook the Chicken till the oil seperates and marinate gets dry Cook till the Chicken turns a little golden in color

                                                                                                                          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

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

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: 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) 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) 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) 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