Me As Chef

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

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

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

                                                                                                                                           Luxuriant and Rich in taste, Dodha Barfi is a traditional dessert made in Punjabi cuisine. Prepared using slow roasting method, this is one of the mouth-melting dessert recipes which is perfect for any special occasions and festivals. It has a grainy texture and its nutty crust makes it a favourite among kids too. Try this quick and easy chocolatey dodha recipe and enjoy with your loved ones! INGREDIENTS: 1/2 Cup Daliya 1 Cup Milk 200 gms Sweetened Khoya 1/2 Cup Almond Chopped 3 Teaspoons Cocoa Powder 1 Teaspoon Lemon Juice 2 Teaspoon Honey 2 Tablespoon Ghee / Clarified Butter PREPARATION TIME: 30 Minutes HOW TO PREPARE: In a pan, dry roast the daliya and add milk Cook till the daliya gets softs Add Honey and Cocoa powder and mix well Mix till everything gets chocolatey Add sweetened Khoya and mix till Khoya melts Instead of Sweetened khoya add 1 cu

                                                                                                                                                                         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

                                                                                                                          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

INGREDIENTS:  2 Cups Atta/ Whole Wheat Flour  2 Beetroots  1 Onion  2 Green Chillies chopped  1 Teaspoon Salt  1 Teaspoon Red Chilly Powder/ Paprika  1/2 Teaspoon Jeera /Cumin Powder  1/2 Teaspoon Garam Masala  2 Teaspoon Ajwain/Carom Seeds  2 Tablespoon Oil  2 Tablespoon Ghee/ Clarified Butter  Water as Required for Kneading  PREPARATION TIME: 30 Minutes  HOW TO PREPARE:  Peel the beetroot and grind it to make a thick paste  Take the Atta / flour in a big tray  Add salt, Jeera powder, garam masala and 1 teaspoon ghee to Atta  Sprinkle Red chilly powder and Ajwain / Carom Seeds  Pour the beetroot paste and chopped green chillies  Finely chop Onions and add that to flour as well  Knead the flour, add water or extra flour only if required  Keep the dough in a Cling sheet for 10-15 minutes to rest  Take a portion of atta and roll it round with a rolling pin till 6" in diameter  Place it on tawa/griddle and cook both sides for 2 - 3 mins till brown spots appear  Then add ghee as requi

Salads generally are very light on stomach and refreshing for the soul. Its a ready to eat food made up of small pieces of fruits or vegetables(which can be eaten raw). Its normally served at room temperature or chilled. Salads come in so many varieties and if accompanied with a little protein or healthy fats or even nuts can become a meal in itself.  INGREDIENTS:  1 Cucumber  2 Tomatoes  1 Capsicum  100 gms Paneer(Indian Cottage Cheese)  15-20 slices of Green Olives  Few Jalapenos  1 Lemon (Juice)  Few Roasted Peanuts(Optional)  Salt to Taste  Black Pepper to Taste  1/4 Cup Fresh Mint & Coriander Leaves  1 Teaspoon oil  PREPARATION TIME: 15 Minutes  HOW TO PREPARE:  Peel and wash the cucumber and dice it, keep it in a bowl  Dice Tomatoes and Capsicum and Add it to bowl  Heat a non stick pan, apply oil and pan grill the paneer  Once its golden brown, Dice it and add it to bowl too  Add Jalapenos and olives and give salad a good mix  Sprinkle Salt, Pepper, and chopped Mint and Coria

INGREDIENTS:   2 Packets Maggie  4-5 Plain Chicken Sausages  1/2 Cup Peas  1 Onion Chopped  Salt to taste  1/4 Teaspoon Black Pepper  Fresh Coriander Chopped  1 Tablespoon Oil PREPARATION TIME: 10 Minutes    HOW TO PREPARE :   In wok heat oil and saute onions till translucent  Add in Peas and saute for a minute  Add in Chopped sausages and saute for few minutes  Sprinkle the maggie masala on the onions  Add 3 cups of water and mix everything  Add in maggie and let it cook till it gets soft  Sprinkle salt and pepper according to taste  Mix all well, cover and cook till done  Serve hot and garnish with fresh chopped coriander Watch the video for this recipe: https://youtu.be/2aio8XCsIKs

                                    A classic recipe from our Indian cuisine which is a favourite for many. You can say its a crowd pleaser. The vegetables used here are some new age vegetables like mushrooms and babycorn. Baby corn gives a crunch texture to this healthy and nutritious soup. Its so comforting to have this warm soup with little extra pepper when suffering from cold or flu! I have kept the spice level at minimum as i am not fond of spices , you can adjust the spice according to your taste. I use ghee in most of my soups instead of butter as first of all ghee that i used is homemade and is good for sauteing and frying as it releases less toxins when heated as compared to butter. Ghee gives a nutty flavour as well INGREDIENTS: 1 Carrot 7 – 8 Button Mushrooms 4-5 Babycorns 1 Onion 4-5 Garlic Cloves 1 Teaspoon grated fresh Ginger 1/2 Cup Fresh Coriander 1 Lemon 1 Cube of Vegetable Stock/Chicken Stock 2 Teaspoons Ghee 1/2 Teaspoon Jeera Powder Salt to taste Black pepper to ta

Tragacanth gum or Gond katira comes from a shrub which is mostly found in Mid East, Iraq, and Iran and even in western Asia.Iran produces an enormous quantity of Gond Katira. English – Tragacanth gum Hindi – Gond katira German -Kutira Gummi French – Gomme Adragante Arabic – Katheera, Haloosiyaa Bengali- Katila It prevents heat strokes, Aids in constipation,cures Diarrhea and Burns, Cures Cough and boosts energy, Good for lactation and has many benefits for skin like fine lines, pigmentation and wrinkles. It Helps in Weight loss and strengthen your immune system. Ruh-Afza is a non-alchoholic concentrated drink. The specific Unani recipe of Rooh Afza combines several ingredients popularly believed to be cooling agents, such as rose. Mainly a remedy for hot summer winds. Improves dehydration and boosts energy, used in vomiting and indigestion cases, helps gain weight, decreases body heat during fever, and helps in cardio vascular health. INGREDIENTS: 1) 1 Teaspoon Gond Katira 2) 6 T

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 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) 3-4 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