Me As Chef

INGREDIENTS: 1) 12 pcs Chicken Drumsticks 2) 1 Cup Curd 3) 1 Lemon Juice 4) 1/2 Cup coriander leaves paste 5) 1/4 Cup Spinach Paste 6) 1 Teaspoon Garam Masala 7) 2 Teaspoon Red Chilli Powder 8) 2 Tablespoon Ginger garlic paste 9) 1 Teaspoon Jeera Powder 10) 1/4 Teaspoon big elaichi Powder 11) 1 Pinch Red Color 12) 1 Ltr Water 13) 1 Teaspoon Sugar PREPARATION TIME: 30 mins HOW TO PREPARE: * Warm water and add 4 Teaspoon salt and 1 Teaspoon sugar, Mix well * Add all the chicken drumsticks for 4 - 5 hours for brining * Brining is like a marinade which keeps chicken moist and tender It increases the moisture holding capacity of the chicken. Salt Changes the structure of muscle tissue in chicken which results in swelling up and absorbtion of water and flavorings and makes chicken juicy. * Take out all the chicken drumsticks from salted water in a bowl * Add ingredients numbered 2 to 11 to drumsticks and mix well * Keep it marinated overnite so that chicken absorbs

INGREDIENTS: 1) 2 Eggs 2) 1/2 Cheese Cube 3) 1/4 Cup Chopped Onions 4) 1/4 Cup Chopped Capsicum 5) 1/4 Cup Chopped Tomato 6) 1/4 Cup Chopped Mushroom and Broccoli 7) Black Pepper to taste 8) Salt to Taste 9) 1 Tablespoon Oil 10) 1 Green Chilli chopped 11) 4-5 cloves of garlic chopped 12) Coriander to garnish PREPARATION TIME: 15 mins HOW TO PREPARE: * In a wok heat 1 tablespoon oil, add chopped garlic and broccoli * Then add onions, capsicum, Tomato, Green Chillies and mushrooms * When Veggies get soft then add salt and pepper to taste * Take off from gas and keep aside to cool * In a bowl break 2 eggs, add grated Cheese and beat well * In a flat pan apply oil and make an big omlete * Put the sauted veggies in the centre and spread it on omlete * Roll the omlete carefully as its soft, do not break * Cut in half and garnish with coriander and serve hot with ketchup

INGREDIENTS: 1) 250 gms Lauki/Bottle Gourd Chopped 2) 3 Chopped Tomatoes 3) 1 Chopped Onion 4) 1 pc Chopped Mushroom 5) 7 - 8 florets of Broccoli 6) 1 carrot chopped 7) 1/2" ginger grated 8) Black Pepper to taste 9) Salt to taste 10) 2 pinch Cinnamon Powder 11) Coriander Leaves and Lemon to garnish 12) 1 Tablespoon Ghee/Clarified butter 13) 1 Teaspoon Jeera 14) 1/2 Teaspoon Jeera Powder PREPARATION TIME: 35 mins HOW TO PREPARE: * In a pressure cooker add 1/2 Tablespoon ghee and crackle some jeera * Add Lauki, ginger, tomatoes and saute for few minutes * Add 2 cups of water and give one whistle in cooker and put off from gas * In a wok add rest of the ghee, then onions * Add Carrots, Mushrooms and Broccoli, saute for few minutes and keep aside * Blend lauki and tomato mix in mixer or with blender and put it back in cooker * Add all sauted veggies and mix well * Add Salt, Black Pepper, Jeera Powder and cinnamon powder * Pressure cook for 10 mins or give one whistl

INGREDIENTS: 1) 2 Bunches of Cholai Saag/Amaranth Leaves 2) 2 Tablespoon Oil 3) 2 Teaspoon Garlic 4) 1 Teaspoon Coriander seeds 5) 1 Tomato Chopped 6) 1/2 Teaspoon Turmeric Powder 7) 1/2 Teaspoon Red Chilli Powder 8) 1/2 Teaspoon Coriander Powder 9) 1/4 Teaspoon Garam masala Powder 10) 1/2 Teaspoon Jeera 11) Salt to Taste 12) 1 Tablespoon Cream 13) 1 Cup Onion Chopped 14) 1/2 Cup Peas PREPARATION TIME: 25 mins HOW TO PREPARE: * Chop the Cholai saag in a food processor/mixer and keep aside * Heat oil in a wok and add jeera seeds and turmeric powder * When Jeera crackles then add garlic and saute till light brown * Add Onions, Tomato and Peas and saute for few mins * Add Red Chilli, Coriander, Garam Masala and Salt and mix well * Add Chopped Cholai saag and 1/2 cup water and mix well * Cook covered for 10 - 15 mins till water dries up * When done garnish with cream and serve hot with parathas

INGREDIENTS: 1) 4 Pcs Frozen Chicken Seekh Kababs 2) 1 Onion diced 3) 1 Capsicum Diced 4) 2 Tablespoon Oil 5) 5-6 Chopped Garlic pcs 6) 1 Tomato Chopped 7) 1/4 Teaspoon Black Pepper Powder 8) Salt to Taste 9) 4 Teaspoon Soya Sauce 10) 2 Teaspoon Green Chilli Sauce 11) 1 Teaspoon Fish Sauce 12) 2 Teaspoon Tomato Ketchup 13) 2 pcs Green Chilli 14) Coriander Leaves to garnish PREPARATION TIME: 15 mins HOW TO PREPARE: * Cut the Seekh Kababs into 1" pieces and keep aside * In a wok heat oil and add chopped garlic * Cut the green chillies into half and add to oil * Add Tomato, Onion, and Capsicum and saute for few minutes * Add Soya, green chilli, fish sauce and tomato sauce * Add Salt and Black Pepper * Finally add seekh kababs and mix well * Let it cook for few minutes on simmer * Serve in a bowl and garnish with coriander and lemon wedges * It can be spread onto a Pizza base with Cheese and eat a chinese style pizza!

INGREDIENTS: 1) 2 Cups Babycorns 2) 4 Green Chillies 3) 1/2 Teaspoon Red Chilli Powder 4) 1/2 Teaspoon Garam Masala 5) 4 garlic psc chopped 6) 1/2 Teaspoon Turmeric Powder 7) 1 Teaspoon Lemon Juice 8) 1/2 Teaspoon Mustard Powder 9) 1/2 Cup Mustard Oil 10) Salt to taste PREPARATION TIME : 15 mins HOW TO PREPARE: * Wash babycorns and cut them into 1" pieces * Boil the babycorn pieces in water for 5 mins * Heat mustard oil in a wok * Add Garlic and green chillies and rest of the masalas * Add and mix Babycorn and Lemon juice * Remove from heat and when cool then fill it in a jar and store * Serve with Hot Parantha's in breakfast.

INGREDIENTS: 1) 7 - 8 Carrots, Peeled and shredded 2) 1 Cup Pineapple pieces chopped or diced 3) 1 Cup Raisins, Soaked overnight 4) 1/4 Cup Powdered Sugar 5) 1/2 Cup Mayonnaise 6) 1 Teaspoon Dijon Mustard 7) 2 Teaspoon Honey 8) 1/2 Cup Apples diced (Small) 9) 1/4 Cup Walnuts 10) 2 Teaspoon Lemon Juice PREPARATION TIME : 15 Mins HOW TO PREPARE: * Combine all ingredients, Mix well and chill * Serve Chilled with Fried Chicken/Fish or Before Dinner