Me As Chef

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) 250 gms Paneer/Cottage Cheese 2) 2 Onions 3) 2 Tomatoes 4) 1 Teaspoon Ginger Garlic Paste 5) 1/2 Cup Cream 6) 1/4 Cup Kasoori Methi/Dried Fenugreek 7) 2 Tablespoon oil 8) 1/4 teaspoon Cumin/Jeera seeds 9) A pinch of Methi seeds/fenugreek seeds 10) Few Peppercorns 11) 1/4 Teaspoon Fennel seeds 12) Fresh coriander for garnish PREPARATION TIME: 30 Minutes HOW TO PREPARE: * In a dry pan, dry roast fennel, cumin seeds, methi seeds and peppercorns * Grind them after roasting into fine powder, keep aside for later use * Make a paste of onions and tomatoes seperately * In a pan, heat up oil and add onion paste, saute till color turns brown * Add Ginger garlic paste, and saute for few minutes * Add tomato paste and cook till it starts to stick on the bottom * Add dried roasted seeds powder and a little water and let it cook to a boil * Add paneer cubes and dried fenugreek and let it cook * Pour in malai to get a rich flavour and creamy texture * Cook till the

INGREDIENTS: FOR CHILLAS: 1) 6 Tablespoons Besan 2) 1 Teaspoon Jeera Powder 3) 1/2 Teaspoon Garam Masala 4) 1/2 Teaspoon Red Chilly Powder 5) Salt to taste 6) Water to make batter 7) Oil to make the chillas FOR GRAVY: 1) 2 Onions Chopped 2) 2 Tomatoes Chopped 3) 2 Teaspoon Ginger Garlic Paste 4) 1 Green Chilly 5) 1 Teaspoon Coriander Powder 6) 1/2 Teaspoon Garam masala 7) 1/2 Teaspoon Red Chilly Powder 8) 1/2 Teaspoon Jeera Powder 9) 1 Teaspoon Turmeric Powder 10) 1/2 Teaspoon Panch Phoran seeds 11) 2 Tablespoon Oil 12) 2 Bay Leaves 13) Salt to taste 14) Fresh Coriander for garnish PREPARATION TIME: 40 Minutes HOW TO PREPARE: * In a bowl take besan, add little by little water and mix it thoroughly to make a batter * Add Jeera Powder, Garam Masala, Red Chilly, salt and mix it well * Heat up tawa or flat griddle, apply a little oil and pour a ladle of besan batter * Spread the batter in circles evenly on the tawa, let it cook * Sprinkle little

INGREDIENTS: 1) 4 - 6 Hard Boiled n Deshelled Eggs 2) 2 Onions (Paste form) 3) 2 Tomatoes (Paste form) 4) 1 Tablespoon Ginger-Garlic Paste 5) Salt to taste 6) 1/2 Teaspoon Red Chilli powder 7) 1/2 Teaspoon Turmeric powder 8) 1/4 Teaspoon Garam Masala 9) 1/2 Teaspoon Coriander Powder 10) 1/2 Teaspoon Jeera Seeds 11) 1 Tablespoon oil 12) Few Coriander leaves chopped for serving PREPARATION TIME : 15 Mins HOW TO PREPARE : * Heat oil in a pan and add jeera seeds when it crackles then * Add Ginger-Garlic paste, when it turns its color a bit then * Add Onion paste, When paste turns golden brown then * Add Tomato paste, when paste gets dry and leaves oil, then * Add all the dry masalas(Coriander, garam masala, tumeric, Red Chilli and salt) * Add water to make gravy of consistency of your choice * Simmer & Boil the gravy 5-10 mins,Let water absorb all flavours of the masala * Finally Add Boiled Eggs( Cut in half) * Serve and decorate with Coriander Leaves. Prepa

INGREDIENTS: 1) 2 Chicken Breasts 2) 2 Cups Chickpeas 3) 2 BayLeaves 4) 4-5 Black Peppercones 5) 1" Cinnamon Stick 6) 2-3 Green Cardamoms 7) 2-3 Cloves 8) 1 Teaspoon Turmeric 9) 2 Teaspoon Coriander Powder 10) 1 Teaspoon Red Chilly Powder 11) 1 Teaspoon Garam Masala 12) Salt to taste 13) 2 Onions Chopped 14) 2 Tomatoes Chopped 15) 2 Teaspoon Ginger Garlic paste 16) 2 Green Chillies 17) Coriander and lemon wedges for garnish 18) 4 Tablespoon oil PREPARATION TIME: 45 Minutes HOW TO PREPARE: * Soak the chickpeas in hot water for 3-4 hours * Then Cook in same water till soft, leave aside * In a seperate pan, heat half of the oil and cook the chicken breasts * Sear till all sides are cooked, take out on a kitchen towel and let it cool * Once cooled, pull the chicken with fingers into smaller pieces * In the same pan add little oil depending on the quantity of oil left after cooking chicken * Crackle some peppercones, cinnamom sticks, cardomom, and cloves * Add bayleave

After a long and hectic week at work one tries to find comfort and rest in weekend! What a great idea to start the weekend with a hot, delicious, nutricious, wholesome, easy to digest comfort food like khichdi for lunch. With fried red onions, a papaddom and a spoonful of melted ghee on top is just what is called a comfort life! This is very simple one pot dish generally prepared with rice and dal. INGREDIENTS: 1) 3/4 Cup Rice 2) 1/2 Cup yellow moong dal 3) 1/2 Cup Peas 4) 1 Cup Chopped Spinach 5) 2 Tablespoon Ghee/Clarified Butter 6) 1 Teaspoon Jeera/Cumin Seeds 7) 1/4 Teaspoon asaefotida 8) Salt to taste 9) Black pepper to taste 10) 1 Teaspoon Garam Masala 11) 1/4 Teaspoon Red Chilli powder 12) 1/4 Teaspoon Turmeric Powder 13) 1 Cup sliced onions for garnish 14) 2 Papaddoms PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Soak Rice and Dal in hot water for an hour before cooking * In a pan heat ghee and crackle jeera seeds and asaefotida * Add turmeric powder and peas, sau

INGREDIENTS: 1) 1 Kg Tomatoes 2) 250 gms Garlic peeled 3) 250 gms Ginger 4) 1 Teaspoon Mustard seeds 5) 1/4 Teaspoon Fenugreek seeds/Methi seeds 6) 1 Teaspoon Jeera/Cumin seeds 7) 1 Teaspoon Turmeric Powder 8) 2 Teaspoon Red Chilly Powder 9) 1 Teaspoon Garam Masala 10) 2 Tablespoon Sugar 11) Salt to taste 12) 8 - 10 Whole Black Pepper seeds 13) 1 Tablespoon Sirka/vinegar 14) 3 Tablespoon Mustard Oil PREPARATION TIME: 30 - 45 minutes HOW TO PREPARE: * Make a paste of ginger and garlic and keep aside * Make a paste of tomatoes and keep aside * In a wok, Heat oil and crackle Cumin, mustard and fenugreek seeds * Add Ginger Garlic paste and saute till the mix turns brown * Add turmeric, garam masala, and red chilly powder and mix well * Add Tomato paste and cook till water evaporates and mix becomes thick * Add Sugar and salt to taste, keep mixing * Cook till oil seperates and finally add vinegar * Mix well and check the seasoning according to your taste * Serve with para

INGREDIENTS: 1) 1/2 Kg Chicken small pieces 2) 300 gems Rice 3) 1 Teaspoon Fennel seeds 4) 2 Teaspoon Coriander Powder 5) 2 Onions Sliced 6) 3-4 Green Chilies 7) 1 Teaspoon Turmeric Powder 8) 3-4 Green Cardamom 9) 1 Black Cardamom 10) 3 - 4 Cloves 11) 1 Stick Cinnamon 12) 6-7 Whole;e black Pepper 13) 2 Star Anise 14) 1 Cup Water 15) 1 Teaspoon Jeera/Cummins Seeds 16) 1 Tablespoon Ginger Garlic Paste 17) Salt to taste 18) 4 Tablespoon Clarified butter/Ghee PREPARATION TIME: 1 Hour HOW TO PREPARE: * Heat Butter in a pot and fry onions, and ginger garlic paste * Add Chicken and sauté for few minutes * Add Fennel seeds and coriander powder * Add whole spices when the chicken changes color * Add turmeric, salt, green chilies and water * In a separate pan, boil rice with star anise, cumin and salt * Drain the almost cooked rise and add a rice layer on top of chicken * Pour ghee on top of it and cover * Cook on low heat for 10-15 minutes or until done * Mix and Serve Hot wi

INGREDIENTS: 1) 2 Cups Lobhia/Black Eyed Beans 2) 2 Tablespoon Ghee/Clarified Butter 3) 1 Teaspoon Jeera Seeds 4) 1 Teaspoon Turmeric Powder 5) 1 Teaspoon Coriander Powder 6) 1/2 Teaspoon Red Chilli Powder 7) 1/2 Teaspoon Garam Masala 8) Salt to taste 9) 1 Onion Chopped 10) 1 Tomato Chopped 11) 1 Tablespoon Ginger Garlic Paste 12) 1 - 2 Bay Leaves 13) 2 - 3 Cloves/ Long 14) 2 - 3 Elaichi/Cardamom Pods 15) Fresh Coriander leaves Chopped for garnishing PREPARATION TIME: 45 Minutes HOW TO PREPARE: * Soak the lobhia overnite or for minimum 5 hours * In a pressure Cooker heat Ghee, Crackle jeera seeds, long and elaichi * Add Bay Leaves, and Ginger Garlic paste. Cook for few minutes * Add Chopped onion and when it turns translucent, add chopped tomatoes * Add Salt and cook for few minutes till tomotoes become soft * Add Turmeric, Coriander powder, Garam Masala and Red Chilli powder * Finally add soaked and drained lobhia and add 4 Cups of water * Close lid and cook for 4 -

INGREDIENTS: 1) 100 gms Ladyfinger/Bhindi 2) 100 gms Brinjal/Baigan 3) 100 gms Colocassia/Arbi 4) 100 gms Cauliflower/Fulgobhi 5) 100 gms Bitter Gourd/Karela 6) 100 gms Potato/Aloo 7) 2 Tablespoon coriander seeds 8) 1 Tablespoon Cumin Seeds 9) 1/2 Teaspoon Nigella Seeds 10) 1/2 Teaspoon Fenugreek Seeds 11) 2 Teaspoon red chilli powder 12) 2 Teaspoon Coriander Powder 13) 2 Teaspoon Dry Mango Powder 14) Salt to taste 15) Oil to fry PREPARATION TIME: 45 Minutes HOW TO PREPARE: * Wash and Make slits in the vegetables and keep aside * In a pan, dry roast cumin, coriander seeds, nigella and fenugreek seeds * Grind the dry roasted seeds and keep aside * Deep fry the vegetables and keep them on kitchen paper to soak extra oil * On a tawa, Heat 3 tablespoon oil and add the fried vegetables * Sprinkle the roasted dry masala on it and mix well * Sprinkle Red Chilli, Coriander Powder, Dry Mango Powder and Salt * Keep Mixing till a even coat of all dry masala is applied on vegetabl

INGREDIENTS: 1) 2 Cup Urad Dal/White split black lentil 2) 1/4 Cup Yellow Moong dal 3) 1" Ginger piece 4) 2 Green Chilli 5) Salt to taste 6) Black Pepper to Taste 7) 2 Cups Curd/Yogurt 8) 1 Tablespoon powdered Sugar 9) 2 Teaspoon Dried Mint 10) 2 Teaspoon Roasted Jeera powder 11) 1/2 Teaspoon Red Chilli powder 12) 1/2 Cup tamarind Chutney 12) 1/2 cup Coriander Chutney (Optional) 13) Oil for frying 14) Bowl of cold water 15) 1 Teaspoon Black Salt PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Wash and soak urad and moong dal overnite(atleast for 5 hours) in a bowl * In the morning grind the dal mix in a mixer * Add ginger, green chillies, 2 teaspoon salt and 1 Teaspoon black pepper * Grind the dal mix again, so that it becomes light( do the WATER TEST - see below) * In a wok heat oil, put a spoonful of dal mix in oil and fry it * After frying add these dal bhallas to a bowl of cold water * So that these bhallas soak water and become soft and release excess oil * Af

INGREDIENTS: 1) 1 Cup Atta / Wheat Flour - Makes 3 - 4 parathas 2) Salt to taste 3) Water as required 4) Spinach/Palak Chopped 5) Red Chilly Powder 6) Pinch of Ajwain / Carom Seeds 7) Ghee/Clarified Butter as required 8) Garam masala 9) Green chillies chopped PREPARATION TIME: 10 Minutes HOW TO PREPARE: * Add a pinch of salt and 1 teaspoon ghee to Atta * Knead the flour with water, divide it into 3 parts and keep aside * Take one part of atta and roll it round with a rolling pin till 5" in diameter * Squeeze chopped palak to drain out extra water * Put palak and green chillies in the center of the rolled dough * Sprinkle carom seeds, salt, garam masala, red chilly powder and little dry flour * Dry flour is sprinkled as it absorbs any moisture from the stuffing while rolling * Bring the edges and join them in centre and press down * Dust the working place with flour and roll the dough into a 7 - 8" diameter * Place it on tawa/griddle and cook both sides for

INGREDIENTS: FOR ALOO SABZI: 1) 8 - 10 Medium sized Potatoes 2) 2 Onions Chopped 3) 2 Tomatoes Chopped 4) 1 Tablespoon Ginger Garlic Paste 5) 2 Green Chillies Chopped 6) 2 Tablespoon oil 7) 1/2 Teaspoon Turmeric powder 8) 1/2 Teaspoon Jeera Seeds 9) 1 Teaspoon Coriander Powder 10) 1 Teaspoon Red Chilli Powder 11) 1 Teaspoon Jeera Powder 12) 1/2 Teaspoon Garam Masala 13) 1/2 Teaspoon Amchoor/Dry Mango Powder 14) Salt to taste 15) 1/2 Cup Fresh Coriander for garnish FOR PURI: 1) 3 Cups Whole Wheat Flour 2) 2 Tablespoon Ghee/ Clarified Butter 3) 1/2 Teaspoon Salt 4) Water to Knead FOR KHEER: 1) 1 litre full fat organic milk 2) 1 cup basmati rice 3) 6 Tablespoon sugar or as required 4) 6 Green Cardamoms elaichi, powdered 5) A pinch of saffron/kesar 6) 15-20 Almonds/badam, blanched and sliced 7) 12-15 cashews/kaju, Chopped 8) 1 Tablespoon golden raisins PREPARATION TIME: 1 Hour HOW TO PREPARE: ALOO KI SABZI: * Boil the potatoes, peel and keep aside * Cut the potatoes

INGREDIENTS: 1) 250 gms Paneer/Cottage Cheese 2) 2 Capsicums chopped 3) 2 Onions Chopped 4) 2 Tomatoes Chopped 5) 1 Teaspoon Jeera/Cummin Seeds 6) 1/2 Teaspoon Jeera Powder 7) 1 Teaspoon Coriander Powder 8) 1 Teaspoon Red Chilli Powder 9) 1/2 Teaspoon Turmeric Powder 10) Salt to taste 11) 1 Tablespoon Ginger Garlic Paste 12) 1 Teaspoon Green Chilli Chopped 13) Fresh Coriander Leaves Chopped 14) 1 Lemon Juice 15) 2 Tablespoon Oil PREPARATION TIME: 20 Minutes HOW TO PREPARE: * In a wok heat oil and crackle jeera seeds * Add Ginger Garlic paste and green chillies and cook for a minute * Add onions and saute till they turn translucent * Add Tomatoes and cook till they go soft * To make tomatoes soft quickly add salt * Add Salt, red chilli, Turmeric powder, and saute for few minutes * Add Coriander powder and Jeera powder * To the masala add chopped capsicum and cook till they are half done * Finally add paneer cubes and cook till its done * Turn off gas and add lemon jui

INGREDIENTS: 1) 2 Cups Green Whole Moong Dal 2) 2 Tablespoon Ghee/Clarified Butter 3) 1 Teaspoon Jeera Seeds 4) 1 Teaspoon Turmeric Powder 5) 1 Teaspoon Coriander Powder 6) 1/2 Teaspoon Red Chilli Powder 7) 1/2 Teaspoon Garam Masala 8) Salt to taste 9) 1 Onion Chopped 10) 1 Tomato Chopped 11) 1 Tablespoon Ginger Garlic Paste 12) 1 - 2 Bay Leaves 13) 2 - 3 Cloves/ Long 14) 2 - 3 Elaichi/Cardamom Pods 15) Fresh Coriander leaves Chopped for garnishing PREPARATION TIME: 30 Minutes HOW TO PREPARE: * In a pressure Cooker heat Ghee, Crackle jeera seeds, long and elaichi * Add Bay Leaves, and Ginger Garlic paste. Cook for few minutes * Add Chopped onion and when it turns translucent, add chopped tomatoes * Add Salt and cook for few minutes till tomotoes become soft * Add Turmeric, Coriander powder, Garam Masala and Red Chilli powder * Finally add Moong dal and add 6 Cups of water * Close lid and cook for 4 - 5 Whistles of cooker * When cooled, open lid to check if done and if

INGREDIENTS: 1) 2 Bunches Palak/Spinach Leaves 2) 250gms Paneer/Cottage Cheese 3) 2 Onions Chopped 4) 2 Tomatoes Chopped 5) 1 Tablespoon Ginger garlic paste 6) 1 Green Chilli 7) 1/2 Teaspoon Turmeric Powder 8) 1 Teaspoon Coriander powder 9) 1/2 Teaspoon Garam Masala 10) 1/2 Teaspoon Red Chilli Powder 11) Salt to taste 12) 1/2 Cup Fresh Cream 13) 1 Tablespoon oil PREPARATION TIME: 30 minutes HOW TO PREPARE: * Cut the paneer into cubes or small triangles and keep aside * Wash the palak and boil it for 5 min with 1/2 cup water * Make puree of this boiled palak and keep aside * In a wok heat oil, add onions and saute till they change color * Add ginger garlic paste and cook for few minutes * Add turmeric powder and red chilli powder * After cooking for a minute add tomatoes, cook till they become soft * Add coriander powder and garam masala powder * Add Palak puree and salt and cook for 10 minutes * Finally add paneer and cook for a minute * Serve hot with parathas and