Me As Chef

INGREDIENTS: 1) 1/2 Kg Baby Potatoes 2) 3 Onions 3) 3 Tomatoes 4) 1 Tablespoon Ginger Garlic paste 5) 1/4 Cup Fenugreek Leaves/Dried Methi Leaves 6) 1/2 Teaspoon Red Chilli Powder 7) 1 Teaspoon Coriander Powder 8) 1/2 Teaspoon Garam Masala 9) 1/2 Teaspoon Jeera Powder/Cummin Powder 10) 1/2 Teaspoon Haldi/Turmeric Powder 11) Salt to taste 12) 1 Lemon juice 13) 3 Tablespoon Mustard Oil 14) 1/2 Teaspoon Jeera/Cummin seeds 15) 1/2 Teaspoon Black Mustard Seeds PREPARATION TIME: 40 mins HOW TO PREPARE: * Boil the potatoes, peel and keep aside * Make a paste of Onions and tomatoes and keep aside * In a Wok Add oil, peeled potatoes and shallow fry till potatoes are golden brown * Take out potatoes and keep aside * In the same wok add jeera seeds and mustard seeds, Let it crackle * Add in onion paste, sauté till color changes * Add in ginger garlic paste and sauté for few minutes * Add tomato paste and sauté till water evaporates and masala dries up * Add all Dry masala(Salt,

INGREDIENTS: 1) 8 - 10 Slices of White milk bread 2) 1 Cup White butter or Makkhan 3) 1/2 Ltr Milk 4) 4 Eggs 5) 1 Cup Sugar 6) 1/2 cup Mixed nuts(Cashew, Almonds, walnuts, Raisins) 7) 1/2 cup Sugar for caramel 8) 1/4 Chopped Cashew nuts for caramel 9) 1/2 Cup Water for caramel PREPARATION TIME: 30 mins HOW TO PREPARE: * Chop all nuts and keep aside * Boil milk in a pan and add sugar * When sugar melts remove from heat and let it cool * Butter all slices of bread on both sides with white butter * Cut all the slices in 4 pieces * Grease a baking tray and arrange the bread slices in layers * In between bread layers sprinkle chopped nuts * Beat eggs and slowly add and mix it well in the cooled milk * Add the milk mix to the arranged bread slices so that all slices are soaked * Bake it at 200 degrees for 15 mins till the top turns golden brown * Once done chill it in fridge * Garnish with Cashew caramel and serve chilled FOR CASHEW CARAMEL: * In a pan add sugar and w

INGREDIENTS: 1) 1 Kg Chicken cut into pieces 2) 3 Onions 3) 3 Tomatoes 4) 1 Tablespoon Ginger garlic paste 5) 2 pieces Elaichi/ Cardamom 6) 1" Dalchini/Cinnamon stick 7) 2 Tablespoon oil 8) 1 Cup Beaten Curd/Yogurt 9) 3 Teaspoon Chicken Masala 10) Salt to taste 11) 2 Teaspoon Red Chilli Powder 12) 2 Teaspoon Coriander powder 13) 1 Teaspoon Turmeric Powder 14) 1 Teaspoon Garam Masala Powder 15) 1 Onion sliced and deep fried to garnish 16) 1/2 Cup Coriander Leaves chopped for garnish PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Wash the chicken pieces and keep aside. * Make onion paste and tomato paste and keep aside * Deep Fry 1 onion slices till brown for garnish and keep aside * In a pressure cooker/wok heat up oil and add cinnamon and cardamom * Then Add in Ginger garlic paste and cook for few minutes * Add in onion paste and cook till paste turns color * Add in tomato paste and cook till water dries out * Add in Curd and cook till the paste leaves oil in the

INGREDIENTS: 1) 6 Red Tomatoes chopped 2) 5 - 6 Cloves of Garlic Chopped 3) 2 Teaspoon Butter 4) 1 Onion Chopped 5) Salt to taste 6) Black Pepper to taste 7) 1/2 Teaspoon Sugar 8) 3 Cups of Water 9) 2 Tablespoon Fresh Cream PREPARATION TIME: 15 minutes HOW TO PREPARE: * Melt butter in a pressure cooker and add onions and garlic * Cook for a minute and add Chopped tomatoes * Add Salt, pepper, sugar and water and close the lid * Pressure Cook for 1 whistle, let the steam out and open lid * Strain and add the water to a pan to boil * Puree the rest strained out matter and add it to the pan * Boil for few minutes, Stir in between * Stir into lightly beaten cream (optional) * Garnish with freshly Chopped Coriander and serve hot

INGREDIENTS: 1) 4 Potatoes 2) 1 Onion Chopped 3) 1/4 Teaspoon Red Chilli Powder 4) 1 Cup Green Peas 5) 2 Green Chillies 6) 1 Tablespoon Lemon juice 7) Salt to taste 8) Black Pepper to taste 9) 2 Tablespoon Tomato sauce/ Saunth ki Chutney 10) 2 Tablespoon Curd 11) 1 Tablespoon green coriander 12) 1 Teaspoon Roasted Jeera powder/ Cumin seeds 13) 1/2 Teaspoon Chat Masala Powder 14) Few Peanuts 15) 1/4 Cup Pomegranate seeds PREPARATION TIME: 15 Mins HOW TO PREPARE: * Boil Potatoes and Peas in a microwave safe bowl for 5 - 6 minutes * Peel potatoes and cut into small pieces * Microwave oil in microwave safe bowl for 30 seconds. * Add Onion, Green Chillies and microwave for 2 minutes * Mix all ingredients and microwave for 1 minute * Garnish with green coriander, pomegranate and peanuts * Serve hot/cold with Saunth/Curd

INGREDIENTS: 1) 8 Bread Slices 2) 1 Onion Chopped 3) 8 Green Chillies 4) 1/2 Cup Green Coriander Chopped 5) 8 Slices of Processed Cheese 6) Juice of a lemon 7) Salt to taste PREPARATION TIME: 15 mins HOW TO PREPARE : * Mix the onions, green chillies, coriander with lemon juice and salt. * Toast the bread slices till golden brown in color * Apply the vegetable mixture evenly on one side of bread * Cover them with cheese slices * Toast the bread back till color of cheese changes to light golden brown * Cut off the edges of the bread and cut into two pieces and serve hot.

INGREDIENTS: 1) 1 Cup Malai/ Clotted Cream/ Devonshire cream 2) 1 1/2 Cup Cheeni/ Granulated Sugar 3) 5 Eggs 4) 2 Cup of Flour 5) 1/2 Cup of warm Milk 6) 1 1/2 Spoon of Baking Powder 7) 1 Pinch of Salt 8) 1/2 Teaspoon Vanilla Essence PREPARATION TIME: 40 mins HOW TO PREPARE: * Mix Malai, eggs, and sugar till light and fluffy and till sugar is dissolved * Add in flour, salt and baking powder and mix well to form a smooth batter * Finally add in milk n essence and mix well * Grease a baking tray and pour in the batter * Bake at 200 degrees in oven for around 20 mins, Keep a watch in between * If want to microwave then put at combination(Micro + Convection) at 360 degrees for 15 mins * When done, Let it cool then cut slices and serve. * Kids will surely like it.

INGREDIENTS: 1) 2 Coconut Grated 2) 1 Cup Sugar 3) 300 gms Khoya / Dried Whole Milk 4) 1/4 Cup Almond Grated 5) 2 pinch Elaichi / Cardamon powder PREPARATION TIME: 20 mins HOW TO PREPARE: * In a bowl mix all the ingredients * Make round balls or ladoos out of the mix * You can also use condensed milk instead of khoya and sugar * Quantity of condensed milk is 1 cup to 1 1/2 cup, till it binds all ingredients * Decorate with rose petals or raisins and serve chilled

INGREDIENTS: 1) 4 Brown bread/ Whole wheat Bread 2) 1 cup Paneer/ Cottage Cheese crumbled 3) 1 Onion Chopped 4) 1 Capsicum Chopped 5) 1 Tomato Chopped 6) 1 Teaspoon Pasta Sauce 7) Salt to taste 8) Black pepper to taste 9) 1 - 2 Teaspoon Ghee / Clarified Butter PREPARATION TIME: 20 mins HOW TO PREPARE: * In a bowl mix paneer, onion, capsicum and tomato * Add in pasta sauce, salt and pepper and mix well * Brush the bread with ghee on both sides, keep aside * Take on slice of bread and spread the paneer mixture on it * Put another slice of bread on top * Grill it in a griller or toast it in a toaster/Sandwich maker * Once done serve hot with tomato ketchup or green coriander chutney

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!