Me As Chef

Rose cookies is a crunchy snack which is a favourite among all generations. Its very less sweet and can be enjoyed with tea as well as after meal snack!  Its different designs makes it very popular among kids and adults.  Its origin is to be believed as an Anglo Indian snack, which is mostly made during Christmas and now since its gained popularity, its now been prepared widely during Diwali as well. Look like a gourmet snack to eat and gift friends and family during festive days. INGREDIENTS: 1 cup rice flour 1/4 cup All purpose flour 1/3 cup powdered sugar 1/4 teaspoon vanilla essence 1 teaspoon nigella seeds 1 cup coconut milk Water as needed PREPARATION TIME : 30 mins HOW TO PREPARE: Heat oil in a wok. In a bowl add rice flour, all purpose flour, and powdered sugar, mix well. Then add vanilla extract, nigella seeds, coconut milk and 1/2 cup water. Mix well until there are no lumps. Add water slowly and make a dosa batter like consistency  Dip the mould or Rose cookie maker in the o

  Laddoos  or a small sweet ball, originated in Indian Subcontinent. It is made out of  a combination of flour, nuts, ghee, and sweetner. It was originally used for medicinal purposes. Laddoos are delectable to the tongue and is liked by all ages. Laddoos are of many varieties and each fulfill a nutrient in the body. basically these laddoos are immunity and strength builders.  One can make Ragi laddoos (whole wheat +ragi), Mueseli Laddoos (whole wheat + Mueseli) , Methi laddoos ( Whole wheat + Methi powder) etc. Laddoos are also known as panjiri laddoos or Jaape ke laddoos. This variety has a number of ayurvedic or natural strenght giving ingredients like Cloves, Nutmeg, mace, Kamarkas Edible gum etc.  It is the most common variety as its given to new mothers or lactating mothers. Today we are preparing Whole Wheat and Flaxseed Laddoos! Flaxseeds are rich in Omega 3 and dietary Fiber. Flaxseed improves Cholestrol and Lowers Blood Pressure. INGREDIENTS:  2 1/2 Cup Atta or Whole Wheat 1/

  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

                                         Lemon drizzle cake is super easy and super moist cake from British cuisine. This cake is light and most favourite of Brits. Best as Breakfast, snacks, High tea or just desserts. The drizzle icing too is easy to make and i have added black Sesame seeds as a new texture and twist to the drizzle. INGREDIENTS: 1 Cup Fresh Cream 1 Cup Curd 1 1/4 Sugar granulated 1/2 Teaspoon Soda bi Carbonate 1 Teaspoon Baking Powder 2 Cups Maida / All Purpose Flour 3-4 Drops of Lemon Essence 2 Teaspoon Lemon Zest 1 1/2 Tablespoon Lemon juice A Pinch of Turmeric A Pinch of Salt FOR DRIZZLE ICING 8 Teaspoon Powdered Sugar 2 Teaspoon Lemon Juice 2 Teaspoon Water 1 Tablespoon Black Sesame seeds Few Glazed Cherries and Mint Leaves PREPARATION TIME: 90 Minutes HOW TO PREPARE: In a bowl take fresh cream, curd and sugar, beat till frothy and fluffy Add Maida, Baking powder, Salt, Soda bi-Carb and few drops of lemon essence Fold the mixture well to get a smooth batter Add Le

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

                                Well this cake was made on my friend’s special demand. Its healthy, soft and moist. This Fennel and Cardamom cake is eggless, eggs is been substituted with Curd. Made with Whole wheat as the name suggests to avoid refined flour. Its super easy to make and bake it! See the greenish colour it gets from the Fennel seeds. All time favourite of my family and friends. INGREDIENTS: 2 Cups Whole Wheat Flour 1 Cup Curd 1 Cup Fresh Cream 1.25 Cup Granulated Sugar 1 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 3 Tablespoon Warm Milk 1 Tablespoon Fennel Seeds 1 Teaspoon Cardamom Powder 4-5 Drops of Cardamom Essence PREPARATION TIME: 1 Hour HOW TO PREPARE: Prepare the greased tray and keep it aside Pre heat the oven at 180 degrees In a Bowl take cream and sugar and beat it well till frothy Add in the Curd and Cardamom essence, and beat till sugar dissolves Add in the flour or Atta 1 Cup first and fold the mixture till all gets mixed Add rest of the Atta, Baking Po

T his soft and spongy, little piece of art is a beauty on plate, with swirly swirls or waves of chocolate cake with the banana cake and added rich texture of  walnuts.  Well if you are craving for banana cake  and chocolate cake  both, then this delicious Banana Walnut Marble cake is the answer. Bake this beauty to perfection with sugarfree granules or zero calorie sugar or artificial sweetener and enjoy a less calorie version of  the super moist Banana Walnut Marble cake.  Try making your own design or swirls, its pretty much fun thing to do with kids and family. When your cake turns out to be the centrepiece of the table, you are the one who is most proud.  Happy Baking! INGREDIENTS: 1 2/3 Cups All Purpose Flour 1/3 Cup All Purpose Flour for dusting Walnuts 4 Teaspoon Cocoa Powder 1 Cup Sugar / Artifical Sweetner 1 Cup Vegetable Oil 2 Eggs 2 Ripe Bananas 1 Teaspoon Vanilla Essence 1/2 Cup Milk 1 Teaspoon Baking Powder Pinch of Salt 1/2 Cup Walnuts PREPARATION TIME: 50 Minutes HOW TO

Sabudana cutlets or Sago vadas are traditional deep fried snack recipe from the western and eastern region of India. Sabudana cutlets are crunchy from outside and soft from inside. It is a quick and easy snack with teatime and is healthy and nutritious. To make it more healthy and calorie less, I have baked it instead of deep frying.  Best served with green Mint Chutney and Masala Tea. Recipe of Mint Chutney –   https://www.desispiceworld.com/cuisines/coriander-mint-chutney/ Recipe of Masala Tea –  https://youtu.be/E3cRUz2bWP4 INGREDIENTS: 1 Cup Sabudana / Tapioca Pearls 2 Potatoes 1 Green Chilly 1/2 Cup Fresh Coriander 1/2 Teaspoon Jeera / Cumin 1/2 Teaspoon Roasted Coriander seeds 1/4 Cup Roasted Peanuts (Optional) 1 Lemon Juice 1/4 Teaspoon Jeera/Cumin Grounded Salt to taste Black pepper to taste PREPARATION TIME:  8 hours HOW TO PREPARE: Soak Sabudana pearls in water for about 4-5 hours. Coarsely ground roasted Peanuts and keep aside Boil potatoes, peel and mash them Drain Sabudana

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

                                                                                                                                                                         Dhokla is a very famous snack food from our Gujarati Cuisine. It is soft and spongy recipe which has a sweet and tangy flavours. Today we are giving the traditional khaman dhokla a change by replacing gram flour or besan with our very famous indian grain “Jowar”. So today’s recipe is Khaman Dhokla made by Jowar Flour. INGREDIENTS: 1 Cup Jowar / Sorghum Flour 1/3 Cup Suji / Semolina 1/2 Cup Curd 1 Teaspoon Ginger – Green Chilli paste 1/2 Teaspoon Lemon Juice 1 Teaspoon ENO Fruit Salt / Baking Soda 2 Teaspoon sugar A Pinch of Hing / Asafoetida Salt to Taste FOR TEMPERING: 10-12 Curry Leaves 3-4 Green Chillies 1/2 Cup Coriander Leaves 1 Teaspoon Mustard Seeds 2 Teaspoon Sugar 3 Teaspoon Oil 1 Cup Water 1/2 Lemon juice Salt to taste 1/2 Cup Grated Fresh Coconut PREPARATION TIME: 30 Minutes HOW TO PREPARE: Grease the Dhokla

                                                   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

  Hung Curd is Curd or Yogurt drained of its water. Its thick and creamy in texture. Hung Curd is used in many Indian Recipes like Tikkas, Kababs, Wraps, Sandwiches, Dips and Chutneys. Its Low in Sugar and Carbs and high in Protein and Calcium. In this Dip we have used Mustard oil as the flavour and curry leaves and mustard seeds as tempering. Its Creamy, Rich, Flavourful and made from easily available ingredients. One of my friends had made this Hung Curd Dip to go along with her various snacks. It was love at first taste. It just melts in mouth leaving behind the strong mustardy taste in mouth. Its very easy and simple to make. Its the healthiest alternative for cream and mayonnaise. To make Hung Curd take 200 gms Curd and put it in a clean Muslin Cloth. Tie the Cloth and hang it for an hour to drain the water. Once water is drained, open the cloth and put the hung Curd in a bowl. INGREDIENTS: 150 gms Hung Curd 2-3 Teaspoon Mustard Oil 1/4 Teaspoon Mustard Seeds Few Curry Leaves Pinc

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. 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, keep aside We'll make Tahini Paste first - In a dry pan roast the white sesame seeds till its light golden Put the seeds in a grinder and grind it to a crumb texture Add Olive oi