Me As Chef

INGREDIENTS: 1) 2 cup Corn Kernels 2) 1 Onion Chopped 3) 1 Tomato Chopped 4) 1/2 Capsicum Chopped 5) 2 Tablespoon Oil 6) 1/4 Teaspoon Red chilli powder 7) 1/2 Teaspoon Chaat Masala 8) Salt to taste 9) 1 Lemon Juice 10) Coriander for garnish PREPARATION TIME: 15 mins HOW TO PREPARE: * Boil the corn kernels in salt and turmeric water and keep aside * In a pan, add oil and saute onions for few minutes * Add tomatoes and capsicum and saute till soft * Add red chilli powder, chaat masala, and salt and mix well * Add corn kernels and cook for 3 - 5 minutes * Take off gas and add lemon and garnish with fresh coriander

INGREDIENTS: FOR KOFTAS: 1) 1 Small Lauki/Bottle Gourd 2) 1/2 Teaspoon Red Chilli Powder 3) 1/2 Teaspoon Salt 4) 1/4 Teaspoon Garam Masala 5) 1 Cup Besan/Chickpea Flour 6) Oil for frying FOR MASALA/CURRY: 1) 2 Onions 2) 2 Tomatoes 3) 1 Tablespoon Ginger garlic paste 4) 1/2 Teaspoon Jeera/Cummin Seeds 5) 1 Bay Leaf 6) 2-3 Elaichi/Cardamom 7) 2 Long/Cloves 8) 1/2 Teaspoon Red Chilli 9) 1/2 Teaspoon haldi/Turmeric Powder 10) 1/2 Teaspoon Garam Masala 11) 1 Teaspoon Coriander Powder 12) 1 Teaspoon Jeera powder 13) A pinch of Asafoetida/Hing 14) Salt to taste 15) 2 Green Chillis 16) 3 Cups of water 17) 1 Cup Curd 18) 1 Tablespoon Oil 19) Fresh Coriander to garnish PREPARATION TIME: 30 mins HOW TO PREPARE: CURRY/MASALA : * Make a paste of onions, tomatoes and green chillies and keep aside * In a wok add Oil and crackle jeera seeds, bay leaf, Asafoetida, cardamom and cloves * Add coriander powder and turmeric and onion paste, cook for few minutes * Add ginger garlic p

INGREDIENTS: 1) 1 1/4 Cup Basmati Rice 2) 1 Onion chopped 3) 1 Cup Peas 4) 1/2 Teaspoon Garam Masala 5) 1/2 Teaspoon Red Chilli Powder 6) 1/2 Teaspoon Jeera/Cummin Powder 7) 1 Tablespoon Oil 8) 1 Teaspoon Jeera/Cummin seeds 9) 2 - 3 Long/Cloves 10) 1" piece Dalchini/Cinnamon PREPARATION TIME: 30 Minutes HOW TO PREPARE: * In a wok, add oil and heat it. Add long, dalchini and jeera to crackle * Add Onions and sauté for few minutes till they turn pink in color * Add Peas and cook for 2 - 3 minutes * Add salt, garam masala, red chilli, jeera powder and mix well * Add washed rice and mix well * Add 3 Cups of water( Double the quantity of rice) * Cover with lid and let it cook for 10 minutes on a low flame * If still not cooked(Depends on rice quality), then add 1/2 cup water, cook for 2-3 minutes * Turn off gas and let it be covered for 5 minutes * Serve hot with chilled curd/yogurt

INGREDIENTS: 1) 2 Long thin baigan/brinjal/eggplant 2) 1 Cup Besan/Chikpea flour 3) 1 Teaspoon cornflour 4) 1 Teaspoon ginger-green chilli paste 5) 2 Teaspoon kasoori methi(Optional) 6) 1/2 Teaspoon carom/ ajwain seeds 7) 1 Teaspoon turmeric/haldi powder 8) 1 Teaspoon red chilli powder 9) Salt to taste 10) 1 Teaspoon oil 11) Oil for Frying 12) Coriander and Chaat masala to sprinkle for garnish PREPARATION TIME: 20 Minutes HOW TO PREPARE: * Cut the Brinjal into thin disc shapes and keep aside * For Batter mix cornflour, besan and ginger garlic paste * To above mix add salt, red chilli, turmeric, ajwain, and kasoori methi * Finally add 1 teaspoon oil and mix well to form a batter * In a wok heat oil for frying * Dip each brinjal disc in batter and put in wok for deep frying * when golden brown take them out on a kitchen napkin to drain excess oil * Sprinkle Chaat Masala and Freshly chopped coriander leaves * Serve hot with Tomato or coriander chutney

INGREDIENTS: 1) Bread Slices (1 Slice per roll) 2) 4 - 5 Potatoes 3) 2 Green Chillies 4) 1/2 Teaspoon Ajwain/carom seeds 5) 2 Onions 6) 1/2 Teaspoon Red Chilly Powder 7) 1/2 Teaspoon Jeera/Cummin Powder 8) 1/2 Teaspoon Garam Masala 9) 1/4 Teaspoon Mint/Pudina Powder 10) Few Coriander Leaves 11) Oil for Deep Frying 12) Salt to Taste PREPARATION TIME: 15 Minutes HOW TO PREPARE: FOR FILLING: * Boil the potatoes, peel and keep aside * Chop the onions and green chillies and add it to a bowl * Add Ajwain, Red Chilly, Jeera, garam masala, pudina and salt to it * Mash the potatoes and add it to the above mix * Add Coriander Leaves and mix well FOR ROLLS: * Take a bread slice and dip it in water and take out as soon as you dip * Between both palms squeeze water from bread keeping the slice shape intact * Add a spoon full of potato filling and close from all sides * Close the bread such that filling does not come out * Make any shape you want by pressing it between palms *

INGREDIENTS: 1) 5-6 Potatoes 2) 2 Tablespoon Mustard Oil 3) 1 Teaspoon Black Mustard Seeds 4) 1/2 Teaspoon Turmeric Powder 5) 1/4 Teaspoon Red Chilly Powder 6) 2 Green Chillies 7) Salt to taste 8) Few dried Mint/Pudina Leaves 9) Coriander Leaves Chopped for garnish PREPARATION TIME: 20 Mins HOW TO PREPARE: * Cut the potatoes in French fries style, if possible thinner than that and keep aside * Cut the chillies into long slices and keep aside * In a wok add oil and crackle the mustard seeds * Add Turmeric and immediately add potatoes, cook covered for few minutes * When potatoes are half cooked, add salt, red chilly and green chilly * Cook again for few minutes, then add mint leaves * When cooked, garnish with coriander and serve hot with parathas or dal rice * When cooked for kids, avoid green chillies and reduce the quantity of red chilly

INGREDIENTS: 1) 1 Cup Basmati Rice 2) 1 Bunch of Methi/ fenugreek Leaves 3) 1 Potato Chopped 4) 1 Tomato Chopped 5) 2 Onion Sliced 6) 1/2 Cup Carrots Chopped 7) 1/2 Cup Peas 8) 2 Tablespoon Oil 9) 1 Teaspoon Jeera/Cummin Seeds 10) 2 - 3 Cloves/Long 11) 1/2 Teaspoon Red Chilly Powder 12) 1/2 Teaspoon Turmeric Powder 13) 1/2 Teaspoon Garam Masala 14) Salt to Taste PREPARATION TIME: 20 Mins HOW TO PREPARE: * Wash fenugreek leaves, chop it and keep aside * Wash Rice and keep aside * In a wok, Add oil and crackle jeera seeds and cloves * Add in potato, peas, tomato and carrots, sauté for few minutes * Add in onions and sauté till onions turn a soft pink in color * Add turmeric and fenugreek leaves and mix well * Add in salt, red chilly, and garam masala powder, sauté for few minutes * Add in rice and mix well * Add 3 Cups of water to the above and put the lid * Keep checking in between, Cook till water is absorbed and rice is done * Serve hot with fresh chilled curd and