Me As Chef

  Chutney is an essential part of any meal. They are made up of different fruits and vegetables or sometimes even the peel of the vegetable.  Its a pureed form or paste form of any fruit or veggie with spices and even a tempuring sometimes. Chutneys add a extra taste or dimention to a meal. Today its Mango chutney, which is sweet in taste and is made up of half ripe or ripe mango. I have added paprika or red chilli too, for a spicy taste.  Looks so delectable and tempting. You can use Mango Chutney as a spread on bread or as a marinade for various meat cuts. Mango Chutney goes well with chicken wings, pork, and beef too. I have not used vinegar as i am making in a small quantity to last a few days or probably a couple of weeks in refrigerator. Lets get started! INGREDIENTS: 2 Ripe Mangoes 2 Tablespoon Oil 1/2 Cup Sugar /Jaggery 2 Dry Red Chillies 1 Teaspoon Panchphoran ( A mix of Cumin, Fenugreek, Fennel, Black Mustard and Nigella Seeds) 4-5 Peppercorns 1 Bay Leaves 1/2 Teaspoon Cumin

  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/

  Pearl couscous are little edible pearls that were developed in Israel in 1950’s. Its a machine made rounded kind of pasta made from semolina or suji. It is ideally used as a base in a grain salad or risotto as it has a slightly chewiness just like any other pasta. INGREDIENTS: 1 Cup Pearl Couscous 1/2 Cucumber 1 Tomato 1/2 Cup fresh Coriander 1/2 Lemon Juice 4-5 Garlic pods Black pepper to taste Salt to taste 1 Tablespoon Oil HOW TO PREPARE: Cook pearl couscous as written on its packet. Generally its boiled in water. 1 Cup measure of Couscous takes around 1 3/4 th cup water. Boil the water and add couscous, let it cook for  10 mins until they swell up.  They should break easily between two fingers. Once done, drain excess water and keep it covered for  5 mins. Then fluff up with a fork. Heat oil in a wok, add garlic pods and let it get browned or burnt to get a smokey garlicky flavour. Throw in the couscous, salt and pepper and give everything a good mix Take it off the flame and spr

                                                Every Indian household makes tomato chutney according to their tastes and culture. This Tomato Chutney is from the South India. Its delicious and has sweet, spicy and tangy flavours, the tempering gives an added texture to the chutney. Tomato Chutney is a simple, quick and a staple chutney in South Indian Breakfast Recipes like Idli, dosa, Pongal and Appams. INGREDIENTS: 3 Tomatoes Chopped 1 Onion Chopped 3-4 Dry Red Chillies 2-3 Garlic Cloves 1 Tablespoon Chana Daal/Bengal Gram 1 Tablespoon Urad Daal/Skinned Black Gram 1/2 Teaspoon Jeera/Cumin Seeds 2-3 Whole Black Pepper 1/2 Teaspoon Haldi/Turmeric Powder Salt to taste 1 Tablespoon Oil FOR TEMPERING: 2 Teaspoon Oil 1 Teaspoon Rai/Mustard Seeds 1/2 Teaspoon Urad Daal/Skinned Black Gram A Pinch of Hing/Asafoetida Few Curry Leaves PREPARATION TIME: 10 Minutes HOW TO PREPARE: Heat Oil in a pan and crackle Jeera and Black pepper Add both chana and urad daal, roast till slightly golden Add ga

Rainbow Salad is one healthy way to get more vegetables in your food. Kids as well as adults love the pop of colors and is a nutritious and delicious option of healthy food.  Seeds being the superfood, add crunch and a nutty texture to the whole salad. This low fat rainbow salad has all the food colors like, red, green, purple, orange etc. which is necessary for the body as it contains all the nutrients a body requires. Rainbow foods provides nutrients like Vitamin C, Fibre, Beta-Carotene, Lycopene and folate etc. This Salad is rich in potassium and dietary fibre. INGREDIENTS: 1 Cup Napa Cabbage 2 Cup Iceburg Lettuce 1 Cup Red Cabbage 1 Cucumber 2 Tomatoes 1 Avacado 1/4 Cup Walnuts 1 Tablespoon Sesame seeds 1 Tablespoon Pumpkin Seeds Fresh chopped coriander Salt to taste Black Pepper to taste 1 Tablespoon Balsamic Vinegar PREPARATION TIME: 15 minutes HOW TO PREPARE: In a bowl, throw roughly chopped Napa cabbage and Iceberg Lettuce Add Shredded red cabbage and freshly chopped coriander

  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

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) 3 Carrots 2) 1 Tomato 3) Handful of Raisins 4) 1 Teaspoon Mixed Seeds 5) Salt to taste 6) Black Pepper to taste 7) 2 Teaspoon of oil 8) 1 Teaspoon Urad Daal 9) Few Curry Leaves 10) 1/2 Teaspoon Mustard Seeds 11) Pinch of Hing 12) Fresh Coriander Leaves PREPARATION TIME: 15 Minutes HOW TO PREPARE: * In a bowl grate all the carrots * Add in chopped tomato * Sprinkle the mixed seeds in the bowl * Add Raisins and mix well all the ingredients * Sprinkle salt and pepper and mix well * In a small pan, heat oil and crackle mustard seeds * Add hing and urad dal to oil and let the dal to turn golden * Add curry leaves to the oil and let it sizzle * Add the tadka to the carrot bowl * Chop coriander leaves and throw them in the bowl * Give the salad a good mix and its ready

INGREDIENTS: 1) 3 Tomatoes 2) 2 Tablespoon Tur Daal (optional) 3) 4 Garlic Cloves 4) A pinch of Asafoetida / Hing 5) 1/2 Teaspoon Mustard Seeds 6) 1/4 Teaspoon Jeera/Cumin Seeds 7) 1/2 Teaspoon Turmeric 8) 1 1/2 Teaspoon Rasam Powder 9) Few Curry Leaves 10) 1/4 Cup Fresh Coriander Leaves 11) Salt to taste 12) 7-8 Black Peppercorns 13) 2 Teaspoon Tamarind Pulp 14) 4 Teaspoon oil 15) Water as Required 16) Few fresh Curry Leaves INGREDIENTS FOR RASAM POWDER: 1) 1 Cup Coriander Seeds 2) 1/4 Cup Jeera/Cumin Seeds 3) 1/4 Cup Black Peppercorns 4) 1 Teaspoon Methi/Fenugreek Seeds 5) 1/4 Cup Dried Red Chillies 6) Few Dry Curry Leaves PREPARATION TIME: 30 minutes HOW TO PREPARE: * For rasam powder, dry roast all the ingredients mentioned for rasam powder * When nice aroma starts coming, cool down and grind it into powder * Store it in a air tight container for further use * You can increase the red chillies quantity if more spicy powder is required * Lets prepare the rasam wi

INGREDIENTS: 1) 150 gms Peanuts Roasted 2) 100 gms Chana Dal Roasted 3) 1 cucumber 4) 2 Tomatoes 5) 1 Onion 6) 1 Cup Fresh Coriander 7) 1/2 Cup Fresh Mint 8) 1 1/2 Lemons 9) Salt to Taste 10) Black pepper to taste 11) Chaat Masala to taste PREPARATION TIME: 15 Minutes HOW TO PREPARE: * Chop onions, tomatoes and cucumber in small pieces * In a bowl add roasted peanuts and chana daal * Add onions, tomatoes and cucumber and mix well * Sprinkle salt, Black pepper and Chaat masala * Add Fresh Chopped coriander and mint * Mix well and serve * Serve with Drinks or salads

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) 1 Mango 2) 1 Cucumber 3) 8-9 Cherry Tomatoes 4) 50 gms Paneer/cottage cheese 5) 1/4 Cup Dehydrated cranberries 6) Salt to taste 7) Black Pepper to taste 8) 1/2 Lemon Juice 9) 1 Green Chilli 10) Few Peanuts/Pine nuts 10) Fresh Mint Leaves to garnish PREPARATION TIME: 15 Minutes HOW TO PREPARE: * Wash and peel mango, cut 1" julienne and put them in a bowl * Peel and cut 1 " julienne of cucumber, add to mango bowl * Cut the tomatoes in slices and add it to mango bowl * Chop green chillies finely and add this to the bowl * Add dehydrated cranberries(or Raisins) and crushed paneer to the bowl * Sprinkle salt, black pepper and peanuts and mix well * Serve Chilled to guests with fresh mint leaves as garnish

INGREDIENTS: 1) 2 Cups Self Raising Flour 2) 1 Cup Softened Butter 3) 1 Tablespoon Jeera/Cumin 4) 1 Cup Sugar Powder 5) 1 Teaspoon Salt PREPARATION TIME: 2 Hours HOW TO PREPARE: * In a bowl take softened butter and add sugar to it * Mix well butter and sugar tll its light * Add Salt and Jeera seeds and mix well * Add in self raising flour in batches and keep mixing * Mix in all the flour till it forms a soft dough * Wrap the dough in cling sheet and let it rest in fridge for 30 minutes * Roll out the dough and cut the dough into different shapes * Place all the cut and shaped cookies on a lined baking tray * Leave a little gap between cookies while placing on tray, as they expand a little * Bake them at 180 degrees for 20 minutes * Once baked, cool them and store them in air tight containers * Enjoy these savory cookies with tea and pack them for lunch bags too

INGREDIENTS: 1) 4 Tomatoes 2) 1 Onion Chopped 3) 2 Green Chilli 4) Fresh Coriander Leaves 5) 4-5 Garlic Cloves 6) 1/2 Teaspoon Turmeric Powder 7) 1/2 Teaspoon Red Chilli Powder 8) Salt to taste 9) 1/2 Teaspoon Jeera Powder 10) 1/2 Teaspoon Amchoor Powder 11) Black Pepper to taste 12) 1/2 Teaspoon Mustard seeds 13) 1 Tablespoon Oil 14) Pinch of Asafoetida PREPARATION TIME: 15 Minutes HOW TO PREPARE: * Roast the tomatoes on gas flame till the skin of tomato gets charred * Put them in chilled water to remove the tomato skin easily * Remove skin and put them in mixer to blend the roasted tomato * Add in Salt, black pepper, Red chilly, Amchoor, Jeera powder * Add in Fresh coriander and chopped Onions and mix well * In a small pan, heat up oil and crackle some mustard seeds * Fry some garlic cloves in the oil and add chopped green chillies too * Add turmeric and asafoetida in the end and pour this oil tadka on the tomato blend * Mix well and serve hot or chilled with fresh

INGREDIENTS: 1) 1 Kg Baby Potatoes 2) 1 Tablespoon Olive Oil 3) 3 Teaspoon Chopped Garlic 4) Mint Twigs 5) Rosemary Twigs 6) Salt to taste 7) Black Pepper to taste 8) Chaat Masala PREPARATION TIME: 30 minutes HOW TO PREPARE: * Wash the potatoes and keep them aside * If too large cut them into half * Prick each one with a fork and rub olive oil on them * Sprinkle salt, and pepper on the potato * Add chopped garlic and mix together everything * Put all potatoes on the baking tray * Add mint and rosemary twigs and put to bake * Bake for 30 - 35 minutes at 220 degrees * Look for golden brown color on sliced potatoes * Serve hot, sprinkle with some chaat masala!

INGREDIENTS: 1) 1 Kg Baby Potatoes 2) 3 Cups of Spinach 3) 1 Cup of Sweet Corn Kernels 4) 1/2 Teaspoon of Garlic powder 5) Black Pepper to taste 6) Salt to taste 7) 1 Tablespoon Olive oil PREPARATION TIME: 40 minutes HOW TO PREPARE: * Wash the potatoes thoroughly and cut them in half * Wash the spinach leaves and let the water drain * Chop the leaves roughly and keep aside * In a Oven safe dish put potatoes and oil * Sprinkle garlic powder, black pepper and salt * Mix the spices with potatoes till all potatoes covered * Roast the potatoes in oven for 20 minutes at 220 degrees * Add Chopped spinach and corns and mix well * Roast again for 5 minutes till potatoes get soft inside and crispy outside * Serve hot with dinners as appetizers or as snacks with drinks/tea. Its a hit with Kids too.

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) 500gms Potatoes  2) 3-4 Garlic Cloves  3) Salt to taste  4) Black pepper to taste  5) 2 Tablespoons Olive Oil  6) 100gms Cherry Tomatoes for garnish  7) 100gms Spinach Leaves  8) 4 Slices of Bread PREPARATION TIME: 40 Minutes HOW TO PREPARE: * Chop the garlic cloves and keep in a bowl * Add olive oil and mix well * Dice the potatoes and cut the bread into 1" pieces * Pour olive oil mix on potatoes and bread separately * Sprinkle salt and pepper on potatoes and bread * Toast the bread in oven till it gets crisp and brown * Till then the potatoes get a good marinate time * Roast the potatoes in the oven at 220 for 20 minutes * When done sprinkle some dried mint for extra flavor (optional) * Take out the potatoes on the serving dish * Sprinkle some chopped spinach leaves, halves of cherry tomatoes * Garnish with toasted bread croutons and a lemon wedge

INGREDIENTS: 1) 2 Cups Curd/Yogurt 2) 1/2 Cup Chopped Apple 3) 1/2 Cup Chopped Grapes 4) 1 Teaspoon Red Chilly Flakes 5) 1 Teaspoon Green Chilly 6) Salt to taste 7) Black pepper to taste PREPARATION TIME: 15 Minutes HOW TO PREPARE: * Finely chop the green chilly and keep aside * In a bowl whisk the curd to form a smooth paste * Add in chopped apples and grapes * Add salt, pepper, red chilly flakes and green chilly * Mix and serve chilled with pulav, parathas, or as a dip

Bathua/Cheel bhuaji/chill bhaji/Chenpodium/lamb's-quarter/ Paruppu Keerai is popularly found during the winter months in india. Its a wild relative of spinach plant. It is rich in vitamin A, B-complex vitamins, vitamin C, calcium, potassium, phosphorus, trace minerals, iron and fibre. It is the most nutritious wild herb that people can eat. INGREDIENTS: 1) 1 Bunch Bathua/Chenopodium Leaves 2) 3 Cups Curd/Yogurt 3) 1 Teaspoon Roasted Jeers/Cummin Powder 4) Salt to taste 5) Black Pepper to taste 6) 1 Teaspoon Sugar or Honey 7) 1/2 Cup Boondi (optional) PREPARATION TIME: 15 minutes HOW TO PREPARE: * Wash and boil the bathua for 5 minutes * When cooled, take the leaves in your palm and squeeze water * When all extra water squeezed out, grind the leaves coarsely * In a bowl, beat the curd till smooth * Add water for a thinner consistency * Add roasted jeers powder, black pepper, salt and sugar * Rock salt can also be used here, mix well * Add bathua and mix well * Serve