Me As Chef

INGREDIENTS: 1) 1 kg Phagus/Rohu Fish cut into pieces 2) 2 - 3 Tomatoes chopped 3) 1/4 Cup Yellow Mustard Seeds 4) 2 Green Chillies 5) 9 - 10 Cloves of Garlic 6) Salt to taste 7) Red Chilly powder to taste 8) 3 Tablespoon of Mustard Oil 9) 1/2 cup of beaten curd 10) 2 Cups of Basmati Rice 11) 1 Teaspoon Turmeric Powder 12) Coriander leaves for garnish PREPARATION TIME: 30 mins HOW TO PREPARE: * Boil rice in a pan and keep aside * Wash and clean the fish pieces and keep in a bowl * Add salt, turmeric and little oil, mix and keep aside for half an hour * After half an hour fry the fish pieces or grill for 6 mins on each side at 180 degrees FOR MUSTARD GRAVY * Grind mustard seeds, green chillies and garlic to form a paste * In a Wok add 2 tablespoon of oil and add the mustard paste * Cook for 3 -4 mins till it starts to stick to the pan, then add curd * Cook till curd reduces and the paste releases oil in pan, add turmeric powder * Add 4 cups of water and mix well, add

INGREDIENTS: 1) 8 - 10 pcs of Rusk / Double Baked Bread 2) Milkmaid can or Condensed milk 3) Crushed sweet biscuits 4) Sliced banana or any fruit of your Choice 5) Glazed cherries to garnish 6) Few Silver balls or colored balls to decorate 7) You can garnish with chocolate flakes too 8) Chocolate sauce to drizzle over it PREPARATION TIME: 10 mins HOW TO PREPARE: * Take a piece of rusk and apply a layer of milkmaid on it * Repeat the same process with all the pieces of rusk * Add sliced banana or mango or any juicy fruit on top of each rusk * Decorate with glazed cherries and silver balls * Finally sprinkle biscuit crumps on it * Serve instantly or chilled, can be prepared anytime Powered by eRecipe.com

INGREDIENTS: 1) 200 ml Fresh Cream 2) 125 ml Milkmaid / Condensed milk 3) 2 Tablespoon instant coffee powder 4) 1/4 Teaspoon Vanilla Essence PREPARATION TIME: 15 mins HOW TO PREPARE: * Mix Coffee powder in 2 tablespoon of water and keep aside * In a bowl mix Cream, Coffee, vanilla essence and condensed milk * Whisk all ingredients till soft peaks form( For soft peaks refer to pic below) * Now your caffe coloured airy mix is ready to freeze * Fill a air tight container with the above mix and freeze it for 8 hours * Serve straight from freezer * Garnish with toppings of your choice

INGREDIENTS: 1) 4 Cups of Water 2) 1 Cup Chicken Breast Diced 3) 1/2 Teaspoon Jeera Powder 4) 1 Onion diced 5) 1" pcs Ginger thinly sliced 6) 1/4 Teaspoon Black Pepper Powder 7) Salt to Taste 8) 1 Tablespoon Butter/Ghee 9) 1 Teaspoon Soya Sauce 10) 1/4 Teaspoon Fish Sauce 11) 1/4 Teaspoon Chilli Sauce 12) Chopped Green Onions for garnish PREPARATION TIME: 20 Mins HOW TO PREPARE: * Boil the diced chicken pieces in water till chicken gets cooked * Add Onions and ginger to the water * Add Black Pepper, salt, Jeera powder and Butter * Add Chilli, Fish and soya sauce * Let it simmer for 5 - 8 mins * Serve hot Clear chicken soup * Garnish with green chopped onion CAN HAVE IT ANYTIME! VERY LIGHT AND HEALTHY!

INGREDIENTS: 1) 1 Cup Atta / Wheat Flour - Makes 3 - 4 parathans 2) Salt to taste 3) Water as required 4) Paneer / Cottage Cheese Grated 5) Red Chilly Powder 6) Pinch of Ajwain / Carom Seeds 7) Ghee/Clarified Butter as required 8) Dried Fenugreek Leaves / Dried Methi Leaves 9) Green chillies chopped 10) 1 Onion Chopped PREPARATION TIME: 10 Mins HOW TO PREPARE: * Add a pinch of salt and 1 teaspoon ghee to Atta * Knead the flour with water, divide it into 3 parts and keep aside * Take one part of atta and roll it round with a rolling pin till 5" in diameter * Put Paneer, Onions and green chillies in the center of the rolled atta * Sprinkle carom seeds, salt, Methi Leaves, red chilly powder and little dry flour * Dry flour is sprinkled as it absorbs any moisture from the stuffing while rolling * Bring the edges and join them in centre and press down * Dust the working place with flour and roll the dough into a 7 - 8" diameter * Place the parathas on tava or gr

INGREDIENTS: 1) 1 Cup Atta / Wheat Flour - Makes 3 - 4 parathans 2) Salt to taste 3) Water as required 4) Onion Chopped 5) Red Chilly Powder 6) Pinch of Ajwain / Carom Seeds 7) Ghee/Clarified Butter as required 8) Garam masala 9) Green chillies chopped PREPARATION TIME: 10 Mins HOW TO PREPARE: * Add a pinch of salt and 1 teaspoon ghee to Atta * Knead the flour with water, divide it into 3 parts and keep aside * Take one part of atta and roll it round with a rolling pin till 5" in diameter * Put onions and green chillies in the center of the rolled atta * Sprinkle carom seeds, salt, garam masala, red chilly powder and little dry flour * Dry flour is sprinkled as it absorbs any moisture from the stuffing while rolling * Bring the edges and join them in centre and press down * Dust the working place with flour and roll the dough into a 7 - 8" diameter * Place the parathas on tava or griddle and cook both sides for 2 - 3 mins till small brown spots appear * Th

INGREDIENTS: 1) 200 gms Green Chillies 2) 2 Teaspoon Oil 3) 1/2 Teaspoon Saunf / Aniseed 4) 1/2 Teaspoon Methi Dana / Fenugreek Seeds 5) 1 Teaspoon Aamchoor/ Dry Mango Powder 6) 1/2 Teaspoon Dhania / Coriander Powder 7) 1 Teaspoon Red Chilli Powder 8) 1/2 Teaspoon Haldi / Turmeric Powder 9) 2 Teaspoon Imli / Tamarind Paste 10) Salt to taste PREPARATION TIME : 7 Minutes HOW TO PREPARE: * Wash and Wipe Green Chillies and slit them with knife * Add Oil to Microwave Safe bowl and microwave it for 30 Seconds at 100% Power * Crush Saunf and Methi dana and keep aside * Put all dry spices and microwave for 2 -3 minutes at 100% power. stir in between. * Add Slit Chillies and 1/2 Cup water and microwave for 3 - 4 minutes at 100% Power * Add Tamarind Paste and microwave for 1 - 2 minutes at 100% power. Stir in Between * Store in a jar when cool down but must be consumed within a week * Serve with any meal