Me As Chef

INGREDIENTS: 1) 200 gms Raw papaya 2) 1 Tomato 3) 1 Capsicum 4) 1/2 Beetroot 5) 1 Onion 6) 1 Cup Iceberg Lettuce 7) 1/2 Teaspoon Flaxseeds 8) 1/4 Teaspoon Sesame Seeds 9) Salt to taste 10) Black Pepper to taste 11) 2 Teaspoon Apple Cider Vinegar 12) 2 Teaspoon Olive Oil 13) Fresh Coriander Leaves PREPARATION TIME: 20 Minutes HOW TO PREPARE: * Roast Flaxseeds and Sesame seeds and keep aside * Cut and Thinly slice onion and keep aside * Cut thin julienne slices of beetroot and put them in fridge * Like wise julienne capsicum and tomato and put them in a bowl * Peel and julienne raw papaya and put it in the above bowl * Roughly Chop Lettuce and throw it in the bowl * Add Sliced Onions and roasted seeds in the bowl * Add some fresh coriander leaves and give the salad a good mix * In a small bowl prepare the salad dressing - * Take Apple Cider Vinegar and Olive oil and whisk it till it gets mixed * Pour this on the Salad and sprinkle Salt and Pepper, Mix well * Finally

INGREDIENTS: 1) 4 Slices Bread 2) 1 Onion 3) 1 Carrot 4) Cheddar Cheese 5) 1 Cup Mayonnaise 6) Salt 7) Pepper PREPARATION TIME: 10 Minutes HOW TO PREPARE: * Peel and Finely chop the onion and keep aside * Peel and grate the carrot and keep aside * Take bread slices and cut the sides of the bread * Apply a thick layer of mayonnaise on one side of bread * Sprinkle little onion and carrots on the bread * Sprinkle salt and pepper * Grate Cheddar cheese and put it on the bread * Cover it with another slice of bread and press down * Cut in triangle shape and serve cold or at room temperature

INGREDIENTS: 1) 2 Ripe Bananas 2) 3 Tablespoon Milk 3) 2 Eggs 4) 150 gms Cream/Butter 5) 1 Cup Sugar 6) 1 Cup Maida/All Purpose flour 7) 1 Teaspoon Baking Powder 8) 1/4 Teaspoon Baking Soda 9) 1/2 Teaspoon Cinnamon Powder 10) 1/2 Cup Chopped Walnuts 11) 1/2 Cup Cranberries 12) 1/4 Cup Choco Chips (Optional) 13) 200 gms Plain Chocolate PREPARATION TIME: 1 Hour HOW TO PREPARE: * Grease a baking tray, or loaf tray and keep aside * Pre-heat the oven at 180 degrees * In a big bowl mash the bananas, add Cream and mix * Add in Milk and 2 eggs and mix all things * Add in Sugar, Baking Soda, Baking Powder, Cinnamom Powder and Flour * Mix all ingredients with blender into a smooth paste * In a small bowl mix Choco Chips, Chopped Walnuts and Cranberries * Sprinkle little flour on it and mix well * Add all these nuts in the batter and fold the mix properly * Pour the batter in the greased tray * Bake for 45 minutes at 180 degrees or till the cake leaves its sides * Check with

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

INGREDIENTS: 1) 1 Cup Sour Curd 2) 2 Teaspoon oil 3) 2 Teaspoon Ghee 4) 1/2 Teaspoon Mustard Seeds 5) 1/2 Teaspoon Cumin Seeds 6) 1/4 Teaspoon Turmeric 7) 1/4 Teaspoon Black Pepper 8) 1/4 Teaspoon Kashmiri Chilly powder 9) 1 Dry Red Chilly 10) A Pinch of Asafoetida 11) Salt to taste 12) Few Fresh Coriander Leaves 13) 3/4 Cup Water PREPARATION TIME: 10 Minutes HOW TO PREPARE: * Take sour curd in a bowl, beat it smooth * Add Salt and Black Pepper, mix well and keep aside * Heat oil in a small pan, crackle mustard and cumin seeds * Add turmeric and Asafoetida to the oil, mix well * Pour this tadka over the curd and give it a good mix * In the same pan, heat ghee, and crackle dry red chilly * Add Kashmiri chilly powder and fresh coriander leaves to the ghee * Add water to the tadka and then pour in the curd * Keep stirring till a boil comes, check salt and adjust accordingly * After one boil, take it off heat and serve hot with rice or pulao

INGREDIENTS: 1) 800 gms Chicken 2) 6 Dry Red Chilly 3) 10 Peppercorns/Golki 4) 3 Cloves/Long 5) 1 Stick Cinnamon 6) 1 Teaspoon Ginger Garlic Paste 7) 2 Tablespoon Curd 8) 1/2 Teaspoon Red Chilly Powder 9) Salt to taste 10) 1 Tablespoon Oil 11) 1/2 Cup Fresh Coriander Seeds 12) 1 Cup Water PREPARATION TIME: 1 Hour and 20 Minutes HOW TO PREPARE: * Wash the Chicken pieces well and keep aside * Add Curd and ginger garlic paste to the chicken pieces and mix well * Sprinkle salt and red chilly powder and mix well * Marinate chicken for 1 Hour * In a Pressure Cooker, heat up oil and crackle Cinnamon, cloves and peppercorns * Add in 6 Dry Red Chillies and let it splutter * Add in the Chicken and keep mixing * Cook till the curd is cooked, leaves oil and chicken has changed color * Add in water and Check salt level and throw in chopped coriander leaves * Close the cooker lid and give 3 whistles. * Open lid and further cook to dry it if any water is left * Once dry and cook

INGREDIENTS: 1) 500gms Empty Pea Pods/Matar Chilka 2) 1 Tablespoon Cumin/Jeera Seeds 3) 1 Tablespoon Mustard/Rai Seeds 4) 1 Tablespoon Fennel/Saunf Seeds 5) 2 Teaspoon Fenugreek/Methi Seeds 6) 1 Tablespoon Vinegar 7) 1/4 Teaspoon Asafoetida/Hing 8) 1 1/2 Teaspoon Red Chilly Powder 9) 1 Teaspoon Turmeric powder 10) Salt to Taste 11) 2 Tablespoon Mustard oil PREPARATION TIME: 1 Hour HOW TO PREPARE: * Take pea pods and de-seed them, Collect all empty pods in a bowl * Hold one end of the pod and gently peel away the membrane or skin covering it * After skinning take 2 bowls of pods for the pickle * Dry roast cumin, mustard methi and fennel seeds * Once aroma starts coming take off heat and grind it into powder form * Rub this dry roasted powder on the matar chilkas or pea pods * Add in salt, asafoetida, turmeric and red chilly powder and mix well * Pour in vinegar and mix well * Finally heat the mustard oil and pour it on the matar chilkas * Mustard oil locks in all the

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) 1 1/2 Cups Rice 2) 1/2 Cup Dried Tamarind 3) 4 Teaspoons Chana Daal 4) 4 Teaspoons Urad Daal 5) 1 Teaspoon Mustard Seeds 6) 1/4 Teaspoon Asafoetida 7) 1 Teaspoon Coriander Seeds 8) 1/2 Teaspoon Fenugreek Seeds 9) 2 Dried Red Chillies 10) 2 Green Chillies 11) Few Curry Leaves 12) 1/2 Cup Peanuts 13) 1 Cup hot water 14) 1 Teaspoon Turmeric 15) Salt to taste 16) 3 Tablespoon oil PREPARATION TIME: 40 Minutes HOW TO PREPARE: * In a pan dry roast the peanuts and keep aside to cool * In a pan Dry roast fenugreek seeds, coriander seeds, grind to make powder * In a bowl add hot water to tamarind and keep soaked till soft * Once its soft, mash it and take out the tamarind pulp * In a deep vessel, cook rice till done and strain extra water and keep aside * In a wok, heat oil and add chana daal and saute it * Add Urad daal, mustard seeds, red chilly, green chilly, and asafoetida * Saute till mustard seeds crackle, add curry leaves and turmeric powder * Finally add

INGREDIENTS: 1) 250 gms Seedless Khajur/Dates 2) 1/4 cup Almonds 3) 1/4 Cup Cashew 4) 1/4 Cup Pistachios 5) 3 Tablespoon Poppy Seeds 6) 1/2 Teaspoon Elaichi/Cardamom Powder 7) 1 Tablespoon Ghee/Clarified Butter 8) Few Foil sheets PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Chop the dates into small fine pieces and keep aside * In a pan add little ghee and roast nuts till 2-3 minutes * Add rest of the ghee and add all chopped dates * Keep mixing till dates mixture is melted and no lumps are there * Do not cook on high flame as the dates can burn, always low flame * Add in Elaichi powder and half of the poppy seeds * Keep stirring and add chopped nuts, mix till it the mix comes together * Take pan off heat and let the mix cool a little, till it can be handled * When the temperature is enough to take it in hand, divide mix into 4 parts * In a plate spread rest of the poppy seeds * Make 3" thick cylinder from one part and roll it onto poppy seeds * Similarly do

INGREDIENTS: 1) 4 Medium size potatoes 2) 1/2 Cup Olive oil 3) 8-9 Garlic Cloves 4) 1 Teaspoon Lemon Zest 5) 1 Teaspoon Oregano 6) 1/2 Cup Cheddar Cheese 7) 3-4 Bacon Slices (Optional) 8) Salt to taste 9) Black pepper to taste 10) Fresh Mint Leaves for garnish PREPARATION TIME: 1 hour 20 minutes HOW TO PREPARE: * Wash and peel the potatoes and wipe them dry * Keep 2 wooden spoons or chopsticks on two sides of potato * Cut very thin slices till the wooden spoon, do not cut completely * Let the potato be intact from the bottom * Chop garlic cloves and mix it in olive oil, add oregano too * Grate cheddar cheese and keep aside * Fry the bacon slices till crisp and crush it once its cool * On the potatoes apply olive oil mix till oil seeps in the slices * Sprinkle salt and pepper generously * Bake the potatoes at 220 degrees for 20 minutes on a lined baking tray * Take the potatoes out and apply another coat of olive oil * Put some cheddar cheese on the top and put them

INGREDIENTS: 1) 6-8 Eggs 2) 4 Teaspoon Mayonnaise 3) 1/2 Teaspoon Mustard Sauce 4) 2 Green Chillies 5) 1/4 Cup Fresh Coriander Leaves 6) 1/4 Cup Milk 7) Salt to taste 8) Black Pepper to taste 9) Chopped Tomatoes for garnish 10) Chilli Flakes for garnish 11) Watermelon Seeds for garnish PREPARATION TIME: 30 Minutes HOW TO PREPARE: * In a deep vessel hard boil the eggs, once done leave aside to cool down * In a pan dry roast the watermelon seeds and keep aside to cool it too * Chop finely 2 green chillies and coriander leaves, keep them in a bowl * Peel the eggs and cut them all in half * Scoop out the yellow yolk and add it to coriander and green chillies bowl * Add Mayonnaise, salt and pepper, and mustard sauce, mix thouroughly * If its thick add little milk and try to make it a smooth thick paste * Scoop out a spoonful and fill a half of hard boiled egg white * Similarly fill all the egg halves * Add a tomato bit on each egg half * Sprinkle Chilly flakes and waterm

INGREDIENTS: 1) 2 Cups Rice 2) 1/2 Cup Peas 3) 1/2 Cup Carrots Diced 4) 1/2 Cup Boiled Potato Diced 5) 1/2 Cup Broccoli Florets 6) 2 Tablespoons oil 7) 1 Teaspoon Mustard Seeds 8) 1 Teaspoon Grated Garlic 9) 2-3 Cloves 10) 1 onion Chopped 11) 1 Teaspoon Black Pepper 12) 1/4 Teaspoon Jeera Powder 13) Salt to taste 14) Fresh Coriander Leaves 15) 10-12 Cashew Nuts 16) 2-3 Lemon Wedges PREPARATION TIME: 40 Minutes HOW TO PREPARE: * Half the cashew nuts n toast them in little oil in a pan * Boil the rice, when done then drain water * In a wok, heat oil, crackle mustard seeds, cloves and grated garlic * Add chopped onions and saute till onions turn translucent * Add peas, carrots and diced potatoes, saute for few minutes * Add Broccoli florets and saute till potatoes get a golden brown * Sprinkle Salt, black pepper, jeera powder n add cashew nuts * Finally add boiled rice and mix properly * Sprinkle coriander leaves and it a final mix * Serve hot with lemon wedges and ketchup

INGREDIENTS: 1) 1 Litre Milk 2) 1/2 cup Sugar 3) 3 Teaspoon Custard Powder 4) 2 Slices Bread 5) 2 Teaspoon Mixed Fruit Jam 6) 1 Fresh Mango 7) Few drops Vanilla essence 8) 2 Tablespoon cold milk 9) Colourful Sprinkles to garnish PREPARATION TIME: 1 hour 30 minutes HOW TO PREPARE: * Boil the milk in a pan and add sugar, mix well to dissolve to sugar * In a cup mix custard powder and cold milk till a smooth mix * Add Custard mix to the boiling milk and keep stirring to mix well * If not stirred while adding custard, little lumps may form * Don't Worry, just use a hand blender if lumps form * Once the milk gets thick take it off flame and let it cool down * Once cooled to room temp, keep it in refrigerator for further cooling * Wash and peel a mango and cut into small pieces and keep aside * Take the bread slices and cut the sides of them * Apply Jam on the bread and cover with another slice * Cut the jammed bread slices into small squares * Add the bread squares

INGREDIENTS: 1) 2 Cups Idly Batter 2) 1/4 Cup Green Mint Chutney 3) 1/4 Cup Tomato Ketchup 4) 1/2 Cup Bombay Mix/Bhujia/Nylon Sev 5) Salt to taste 6) Fresh Coriander to garnish PREPARATION TIME: 20 Minutes HOW TO PREPARE: * In a plate or dhokla maker plate apply oil * Pour half the batter on the plate and spread it to cover the plate * Put plate in steamer and steam for 6 minutes * Take it out and spread green mint chutney over it * Again pour rest of the batter on top of it and spread it * Steam again for 10 minutes and take it out to cool it down * Take the steamed idly roll out on a serving dish * Spread tomato ketchup on top and sprinkle Bhujia/Nylon Sev on top * Sprinkle coriander leaves and cut into triangles and serve * Thats Idly chaat Pizza

INGREDIENTS: 1) 1 Glass water 2) 1 Lemon juice 3) 6 Teaspoons Powdered Sugar 4) 2 Pinch dried mint leaves 5) 2 Pinch of Chilli Flakes 6) Few Grapes(Black/Green) 7) Ice Lolly Moulds (small) PREPARATION TIME: 3 hrs HOW TO PREPARE: * Chop the grapes and add them to each mould equally * In a bowl mix sugar in water completely * Add Chilly flakes, mint and lemon juice to the water * Add this water mixture to moulds * Freeze for 3 hours till its set * Take out of mould and enjoy Tangy Lollies

INGREDIENTS: 1) 4 Tomatoes 2) 2 Carrots 3) 1 Onion 4) 6-7 Cloves of Garlic 5) 7-8 Black Peppercorns 6) 4 Teaspoons Butter 7) 1 Teaspoon Jeera Powder 8) Salt to taste 9) Black pepper to taste 10) 1/2 Cup Milk 11) 1/2 Cup Cream 12) Dry Mint to Sprinkle 13) Bread Croutons (Optional) PREPARATION TIME: 20 Minutes HOW TO PREPARE: * Wash and chop the tomatoes and onion * Peel and chop the carrots * In a pressure cooker, melt butter and add garlic cloves * Saute for a minute, but do not burn the garlic * Add in Chopped Onion and black peppercorns * Saute till onions get translucent * Add in carrots and let it cook for 2 minutes * Add Tomatoes, salt, black pepper and jeera powder * Pressure Cook for 3 Whistles, open lid when its cooled * Blend the soup in the cooker to a fine consistency * Add milk and stir it * Add more water if the consistency looks thick * Boil the soup for couple of minutes and done * I avoided sugar and added milk instead and no extra butter * Pour

INGREDIENTS: 1) 3-4 Tortillas/Rotis 2) 2 Chicken Breast 3) 1 Cucumber 4) 2 Tomatoes 5) 1/2 Cup Mint Chutney 6) 1/2 Cup Mayonnaise 7) 1/2 Teaspoon Red Chilly powder 8) 1/2 Teaspoon Garam Masala 9) 1 Lemon Juice 10) 1 Teaspoon Ginger Garlic paste 11) Salt to taste 12) Black pepper to taste 13) 2 Tablespoon oil 14) Cling film/Foil PREPARATION TIME: 15 Minutes HOW TO PREPARE: * Wash chicken and cut it into tin strips * Marinate it in ginger garlic paste, garam masala, red chilly and salt * Keep it marinated for 2 hours * Cut the cucumber and tomatoes into thin long strips * Heat the tortillas and lay them on a surface * Heat little oil in a flat pan or a grill pan * Grill the chicken strips on the hot grill * Once done sprinkle lemon juice and keep aside * Apply some mint chutney to tortillas * Keep Chicken, cucumber and tomato strips on tortilla * Pour some mayonnaise, sprinkle salt and black pepper * Roll the tortilla tight and wrap it in cling film or foil * Keep i

INGREDIENTS: 1) 1 Kg Chicken large cuts 2) 2 Cups Flour/Maida 3) 3 Eggs 4) 1/4 Teaspoon dried ginger powder 5) 1/2 Teaspoon Garlic powder 6) 1 Teaspoon Red Chilly Powder 7) 1/2 Teaspoon Oregano 8) 1 Teaspoon Crushed Dried basil Leaves 9) 1 Teaspoon Crushed Dried Curry Leaves 10) 1 Teaspoon Mustard seed powder 11) 1/2 Teaspoon white pepper powder 12) Black pepper to taste 13) Salt to taste 14) 3 Cups Buttermilk 15) Oil to fry 16) Chaat Masala and Lemon Wedges PREPARATION TIME: 1 hour 30 minutes HOW TO PREPARE: * Wash the chicken pieces and prick it with fork * Soak the chicken in buttermilk for an hour * Take mustard seeds and grind them into powder, add it to the flour * In a large bowl mix ginger, garlic, red chilly, salt, black pepper and white pepper powder * Add this dry powder mix to flour and mix well * Add Oregano, crushed basil and curry leaves and mix well * Divide the flour mix in two different bowls * In another bowl beat the eggs * Meanwhile heat up the o

INGREDIENTS: 1) 250 gms Kale Chane/Black Gram 2) 2 Onions 3) 2 Tomatoes 4) Lemon Wedges 5) 2-3 Green Chillies 6) 1/2 Teaspoon Amla Powder 7) 1 Teaspoon Coriander powder 8) 1 1/2 Teaspoon Dry Mango Powder/Amchoor 9) 1/2 Red Chilly powder 10) 1/2 Teaspoon Black pepper powder 11) 1 Teaspoon Cumin powder 12) 2 pinch dry ginger powder 13) 2-3 Cardamom seeds 14) 1" Cinnamom Stick 15) 3-4 Cloves 16) A pinch of nutmeg 17) Salt to taste 18) Fresh coriander leaves to garnish 19) 2 Tablespoon of hot ghee 20) Fresh Ginger Julienne PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Soak the black grams in water for 8 hours * Finely Chop the onions, tomatoes and green chillies, keep aside * Add amla and salt to water and Boil the black gram in this water * Cook till black grams are soft or can be broken easily between two fingers * Drain excess water and keep aside * Dry roast cardamom, cinnamon, cloves and nutmeg * Grind the dry roasted spices and add it to the black gram * Add co