Me As Chef

INGREDIENTS: FOR VANILLA/BUTTERSCOTCH CUPCAKE: Makes 24 1) 1 cup butter softened 2) 1 1/2 cup sugar 3) 1 tablespoon baking powder 4) Pinch of salt 5) 4 Eggs 6) 1 Cup Milk 7) 2 Teaspoon Vanilla/Butterscotch extract/essence 8) 2 3/4 Cup Flour/Maida FOR FROSTING and DECORATING: 1) 1 Cup Butter 2) 1/4 Cup milk 3) 2 Cup Castor Sugar 4) 2 Tablespoon honey 5) Chocolate shavings 6) Silver balls 7) Colored balls 8) Gems/ M&Ms 9) Chocolate Fudge (readymade from market) PREPARATION TIME : 50 Mins HOW TO PREPARE: FOR CUPCAKE: * Pre-heat oven to 200 degrees. Line muffin tray with paper liners * Beat butter, sugar, baking powder and salt in a bowl untill well mixed * Add eggs, beat till fluffy * Beat milk and vanilla/butterscotch. It may look curdled * Finally add flour and mix well * Fill each muffin cup 2/3 full * Bake for 20-25 mins until a fork inserted in center comes out clean * Cool on a wire rack before frosting and decorating FOR FROSTING: * In a bowl beat the

INGREDIENTS: 1) 10 - 15 pieces of babycorn 2) 1 cup Chickpea Flour/Besan 3) 1 Teaspoon coriander powder 4) 1/2 Teaspoon Garam masala 5) 1/2 Teaspoon Red chilly powder 6) 1/2 Teaspoon Turmeric Powder 7) Pinch of Asafoetida/Hing 8) 1/2 Teaspoon of Cummin seeds/Jeera 9) 1 Teaspoon Ginger garlic paste 10) 1/2 Teaspoon Green chilly paste 11) 1/2 Teaspoon Chat Masala 12) Oil for frying 13) Salt to taste 14) Water PREPARATION TIME: 10 mins HOW TO PREPARE: * Heat oil for frying in a wok * Wash the babycorn and keep aside to dry * In a bowl put chickpea flour * Add water little by little and keep mixing * Mix till it is thick and a bit runny in consistency * Add salt, turmeric powder, garam masala, red chilly and coriander powder * Add hing, ginger garlic paste, green chilly paste * Add jeera and chat masala and mix well * One by one dip babycorns in this batter in fry it in oil * Deep fry till golden brown * Serve hot with ketchup or green chutney

INGREDIENTS: 1) 2 Eggs 2) 2 Bread slices 3) 1 Onion chopped 4) 1 Capsicum Chopped 5) Boiled Peas 6) Boiled Chicken pieces/Paneer (optional) 7) Tomato Sauce/Pizza Sauce 8) Salt to taste 9) Black Pepper to taste 10) Melted Butter/Ghee PREPARATION TIME: 25 mins HOW TO PREPARE: * Grease muffin tray and keep aside * Roll each slice of bread with rolling pin * Line the muffin tray with bread slice (one per each cup) * Apply butter on the bread and then apply tomato/Pizza sauce * Add chopped onions, chopped capsicum and boiled peas or chicken/Paneer * Break a egg into each bread cup, without breaking the yolk part * Sprinkle salt and black pepper * Garnish with capsicum Julines * Bake for 15 mins at 180 degrees or till the egg is done * If you want your yolk to be runny take it out a little early * Serve hot with ketchup! Powered by eRecipe.com

INGREDIENTS: 1) 1/4 Cup Sugar 2) 1/4 Cup Flour/Maida 3) 2 Tablespoon Cocoa Powder 4) Pinch of salt 5) 2 Tablespoon Oil(refined/olive) 6) 3 Tablespoon water 7) 1 Scoop Vanilla Ice cream(optional) PREPARATION TIME: 5 Mins HOW TO PREPARE: * Add all dry ingredients in a cup * Add oil and water to it * Mix till the mixture gets consistent * Microwave for 1 min 40 sec. Its done!! * Serve hot or with ice cream scoop

INGREDIENTS: FOR SOUP (2 bowls) 1) 1 Cup Black Chana 2) Salt to taste 3) 1 Teaspoon Ghee 4) 1 Teaspoon Jeera/Cummin 5) 1 Onion 6) 1" Ginger piece 7) Black Pepper to taste 8) Lemon Juice FOR CHANA ROLLS (2 Rolls) 1) 2 Tablespoon Boiled Chana 2) 2 Tablespoon Chopped onion 3) 1/2 Cup grated cheese 4) 4 Bread Slices 5) Salt to taste 6) Black pepper to taste 7) Oil to fry PREPARATION TIME: 30 mins HOW TO PREPARE: FOR SOUP : * Boil the washed black chana in water and a spoon of salt. * when boiled strain the water and keep water and chana in seperate bowls * In the pan/cooker add ghee/butter and crackle jeera seeds * Add chopped onions and ginger. Saute till golden brown * Add strained black chana water and let it boil. * Add salt, black pepper to taste. * At the time of serving add lemon juice ** It is chana stock basically and consistency is thin ** If thick consistency required add 1 Teaspoon cornflour mixed in water FOR CHANA ROLLS : * In a bowl mix b

INGREDIENTS: 1) 1 Egg 2) 1 Capsicum 3) salt to taste 4) 2 Teaspoon oil 5) Red chilly to taste PREPARATION TIME: 5 mins HOW TO PREPARE: * Cut the capsicum into 1 inch rings and keep aside * On a tawa, put some oil and let it heat * Put the capsicum ring on it and cook on both sides for 1 min * Break the egg into the ring, keeping the yolk of egg intact * sprinkle salt, red chilly and oil on it * Turn the capsicum upside down and cook on other side * Make a smiley face with tomato ketchup and serve * This can also be served between 2 slices of bread as egg patty, see pic above

INGREDIENTS: 1) 1 cup Chana Daal 2) 1/2 Kg Petha/ Pumpkin 3) 1/2 Teaspoon garam Masala 4) salt to taste 5) 1/2 Teaspoon Jeera/Cumin Seeds 6) 1/2 Teaspoon Red Chilli Powder 7) 1/4 Teaspoon Turmeric powder 8) 2 Tablespoon Oil PREPARATION TIME: 15 mins HOW TO PREPARE: * Soak the chana daal overnight or for atleast 5 hrs in water * Peel and cut the pumpkin into small pieces, keep aside * In a wok, add oil and crackle some jeera seeds * Add turmeric and pumpkin pieces, saute for few minutes * Add water and cook covered till pumpkin goes soft * Mash the pumpkin in the wok, with a masher * Add Salt, red chilli, garam masala and saute for few minutes * Add Soaked chana daal and mix well, saute till no water left in wok * Garnish with fresh coriander and serve hot with paranthas or chapatis

INGREDIENTS: 1) 2 Bunches Sarso Saag/Mustard Leaves 2) 1 Bunch Palak Saag/Spinach Leaves 3) 1 Onion 4) 1 Tomato 5) 5-6 Cloves of Garlic 6) 1" Ginger 7) 2 Tablespoon Ghee/Clarified Butter 8) 1 Teaspoon Haldi/Turmeric 9) 1/2 Teaspoon Garam Masala 10) 1/2 Teaspoon Coriander Powder 11) 1/2 Teaspoon Red Chilli Powder 12) Salt to taste 13) 4 Cups Maize Flour/Makki ka Atta 14) 2 Glass of warm water PREPARATION TIME: 35 mins HOW TO PREPARE: SARSO SAAG: * Wash and clean the leaves of both sarso and palak * Boil the leaves with 1/2 cup water and ginger for 10 mins * Chop the onions, tomato and garlic, keep aside * Grind the boiled leaves into a paste * In a wok, add ghee and garlic, saute for a few minutes * Add onions and tomatoes and saute for few minutes * Add Salt, haldi, coriander, red chilli and garam masala powder * Add the leaves paste and saute for few minutes * Add water to the consistency you prefer * Cook for 10 mins and add a little more ghee and serve hot w

INGREDIENTS: 1) 1 kg Chicken, skinless and cut into 8 - 12 pieces 2) 2 Onions 3) 2 Tomatoes 4) 2 Tablespoon ginger Garlic paste 5) 1 Piece Star Anise 6) 2 Bay Leaves 7) 3-4 Elaichi/Cardomom 8) 3-4 Long/Cloves 9) 2 Tablespoon Oil 10) 1 Teaspoon Sugar 11) 1/2 Teaspoon Turmeric Powder 12) 1 Teaspoon Coriander Powder 13) 1/2 Teaspoon Garam Masala 14) 1/2 Teaspoon Red Chilli powder 15) 2 Teaspoon Chicken Masala 16) 1 cup Curd/Yogurt beaten 17) 4 Cups of water 18) Salt to taste 19) 2 Tablespoon Malai/Cream 20) 1/2 Cup Milk PREPARATION TIME: 45 mins HOW TO PREPARE: * Wash and clean the chicken and keep aside * Make a paste of onions and puree tomatoes and keep aside seperately * In a wok, heat oil, add cloves, bay leaves, elaichi and star anise * After they crackle add onion paste and ginger garlic paste * Saute till the paste drieds up and changes color to brown * Add Tomato puree and sugar, saute till it sticks to bottom and leaves oil * Add Curd and saute till curd gets abs

INGREDIENTS: FOR PURIS: 1) 4 Cups Atta 2) 2 Teaspoon Oil 3) 1 Bunch Spinach 4) 1 Teaspoon salt 5) 1 Teaspoon Ajwain/Carrom seeds 6) Oil for frying FOR KUNDRU/IVY GOURD: 1) 1/2 Kg KUNDRU/IVY GOURD cut in disc shapes 2) 1 Onion chopped 3) 1 Teaspoon Jeera/Cummin Seeds 4) 2 Tablespoon Oil 5) 1/2 Teaspoon Turmeric Powder 6) 1/2 Teaspoon Coriander powder 7) Red Chilli powder to taste 8) Salt to taste FOR RAITA: 1) 2 Cups Curd/Yogurt 2) 1/2 Cup Chilled Milk 3) 1 Teaspoon Black Salt 4) 1/4 Teaspoon Black Pepper powder 5) 1 Teaspoon Pudina/mint powder 6) Salt to taste 7) 1/2 Cup Boondi/Chickpea fried drops PREPARATION TIME: 30 mins HOW TO PREPARE: RAITA/YOGURT MIX : * In a bowl beat the curd and add all ingredients mentioned under RAITA * Mix well and keep it in fridge to chill, until serving to be done KUNDRU/IVY GOURD: * Chop the kundru and onion and keep aside * In a wok add oil, crackle some jeera * Add turmeric powder and oni

INGREDIENTS: 1) 1/2 Kg Baby Potatoes 2) 1 Cup Curd 3) 2 Tablespoon Oil 4) 1 Teaspoon Nigella Seeds/Kalonji 5) 2 Red Chillies 6) Pinch Asafoetida 7) Salt to taste 8) 1 Teaspoon Red Chilli Powder 9) 1 Teaspoon Chaat Masala Powder 10) 1 Teaspoon Coriander Powder 11) 1/2 Teaspoon Garam masala 12) 1/2 Teaspoon Turmeric Powder 13) Fresh coriander or Chopped Tomatoes to garnish PREPARATION TIME: 20 mins HOW TO PREPARE: * In a bowl beat the curd, add salt, Red Chilli powder, Coriander powder and mix well * Add in Garam Masala and Chaat masala powder, mix well and keep aside * Boil baby potatoes, peel them and keep aside * In a wok, Add oil, heat it, add Asafoetida and nigella seeds, Let it crackle * Add Turmeric powder and red chilli and saute for a minute * Add Peeled baby potatoes and saute till they turn golden brown on outside * Add the curd mix and a cup of water and let it cook * Let all the water get absorbed and when done garnish with fresh coriander or tomatoes * Ser

INGREDIENTS: 1) 100 pcs or 1 Kg Amla 2) 1 1/2 Kg Sugar 3) 1" Dalchini / Cinnamon 4) 10 Green elaichi/ Cardamom 5) 1 Teaspoon Kali mirch powder/ Black pepper powder 6) 4 Teaspoon Saunf/Fennel PREPARATION TIME: 4 Days HOW TO PREPARE: * Wash amlas and prick holes in them with a fork or knife and keep aside * In a utencil boil water and add amlas to it * Boil amlas for 10 minutes, drain and keep aside * Again boil water and add amlas to cook for 10 more minutes * This is done to remove excess bitterness from amlas * Drain the water, keep amlas in strainer for a day till water is drained * In a utencil, add sugar and 1 liter of water and let it boil * Add Dalchini, elaichi, Kali mirch, and saunf to water * Finally add Amlas and cook for 20-30 minutes till amlas get soft * When cooled down, take out the amlas and keep it in a bowl or a jar * Boil the rest of the sugar syrup till it gets thick(Like 2 tar chashni) * Add this thick syrup to the amlas, and close the jar *