Me As Chef

IDLIS is a traditional breakfast/Savory cake in south Indian households. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. INGREDIENTS: 1) 5-6 Idlis 2) 2 Tablespoon oil 3) 1 Teaspoon Mustard seeds 4) Few Curry Leaves 5) 1/4 Teaspoon Turmeric powder 6) Salt to taste 7) Red Chilly powder to taste 8) 1 Onion chopped 9) Fresh grated coconut (optional) 10) Fresh Coriander PREPATION TIME: 10 mins HOW TO PREPARE: * Cut the idlis into small pieces and keep in a bowl * Sprinkle salt and red chilly on idly and mix well, keep aside * In a wok, add oil and crackle mustard seeds * Add turmeric, onion and curry leaves, cook for a minute * Add salted idlis and mix well * Serve hot in a dish, garnished with fresh grated coconut n coriander

It is a very simple recipe. No need for any cooking or baking!! Just assemble freeze and serve!! INGREDIENTS: 1) 4 pieces of swiss roll 2) 500 gms Chocolate Icecream 3) Cling sheet PREPARATION TIME : 10 mins FREEZING TIME : 4 Hours HOW TO PREPARE: * Take swiss roll and cut it into 1 cm slices and keep aside * I got swiss roll from a local bakery, you can make it at home too * Take a deep bowl, and cover it with a cling film * Choose a bowl, of which you want the cake to shape of * Arrange the swiss roll slices on the bowl sides * Make sure the roll direction is in the same way for all * Fill the spaces between the slices with more bits of swiss roll * Fill the swiss roll bowl with chocolate icecream * Cover icecream with swiss roll slices as done in the picture above (optional) * Cover with cling film again and put it in freezer for 4 hours * After 4 hours, remove cling film and put the serving dish on top and turn upside down * Carefully remove the cling film around the

Seviyan is commonly known as Vermicelli. They are like thin spaghetti and can be used in many different ways, making sweet and savory dishes. INGREDIENTS: 1) 1 Packet Seviyan (100 gms) 2) 1 Cup Milk 3) 1 Teaspoon Elaichi/Cardamom Powder 4) 1 Cup Sugar 5) 1/2 Cup ground Almonds 6) 1/2 Cup chopped Pistachios 7) Vanilla essence 8) Silver leaf for decoration (Optional) 9) Castor sugar for dusting PREPARATION TIME: 15 mins HOW TO PREPARE: * In a pan heat milk till it boils * Add in sugar, vanilla essence and elaichi powder * Bring it to a boil * Add ground almonds and seviyan and cook till the mix thickens * In a greased dish, pour the seviyan mix * Put the dish in fridge to set for an hour * Take it out and cut into square pieces * Arrange the square pieces onto a serving dish * Garnish with chopped pistachios and dust with castor sugar * Serve chilled with tea or as a dessert

INGREDIENTS: 1) 6 eggs 2) 2 Onions Chopped 3) 2 Tomato Chopped 4) 1 Capsicum Chopped 5) 1/2 Cup Mushrooms Chopped (Optional) 6) 2-3 Cloves 7) 1 Tablespoon Oil 8) 2 Green chilli Chopped 9) Salt to taste 10) Red chilly powder/Black pepper to taste PREPARATION TIME: 15 mins HOW TO PREPARE: * In a pan add oil and crackle cloves * Add Chopped onions, tomatoes, capsicum and mushrooms * Saute for few minutes, Add green chillies chopped * Add Salt, red chilly powder/black pepper * Spread the mix vegetables in the pan evenly * Break eggs in the pan, not to break the egg yolk * Cover the pan with lid, cook till the eggs are done * Cut into triangles, so that each triangle has an egg yolk * Serve like a pizza and have it hot!

INGREDIENTS 1) 500 grams Arbi\collocasia 2) 4 Tablespoon mustard oil 3) 1 Onion chopped 4) 1 Teaspoon ajwain/carom seeds 5) 1/2 Teaspoon red chilly powder 6) 1/2 Teaspoon coriander powder 7) Salt to taste PREPARATION TIME: 30 mins HOW To PREPARE * Chop the arbi into wedges and keep aside * In a wok add oil and crackle ajwain seeds * Add arbi wedges and cook till outer of wedges become brown in color * Add onions and cook for 2-3 mins * Add red chilly, coriander powder and salt. Mix well * Cook till arbi gets soft * Serve hot with parathas or Chapattis

INGREDIENTS: 1) 5 slices of Bread 2) Ghee to fry 3) 1 Cup sugar 4) 1/2 Cup water 5) 1/2 Cup chopped nuts 6) 1/4 Cup Rabri/Condensed Milk 7) 2 drops Vanilla essence PREPARATION TIME: 20 mins HOW TO PREPARE: * Cut the bread slices into 4 parts(square or triangle) and keep it aside * In a pan add sugar, water and vanilla essence, cook till single thread consistency * Fry the bread slices in ghee till brown and give them a dip in sugar syrup * Plate the dipped bread slices in a tray or serving dish * Pour rabri on the bread slices and sprinkle nuts ** In nuts you can use cashew, almonds, pistachios, walnuts and raisins ** HOW TO COOK RABRI * Take 1 litre milk and let it boil in a heavy bottom pan * Boil the milk till it is reduced to 1/4 of the original quantity stirring in between * Once reduced, add sugar and cardamom and stir well until the sugar is dissolved * Rabri is ready. Instead you can use condensed milk too ** Can also garnish with fresh fruits like bana

INGREDIENTS: 1) 5kgs Lemon 2) 1/2 Kg Salt 3) 100 gms Ajwain/carom seeds 4) 100 gms Red Chilli powder 5) 100 gms Black pepper 6) 100 gms Rock Salt/Kala Namak PREPARATION TIME: HOW TO PREPARE: * Wash lemon and cut them into pieces. * Mix all the above dry ingredients or masala with lemons * Keep it in the sun for 5 days * If you want a sweet and sour pickle then add sugar after 5 days * Again keep it for 5 more days. * Add 1 litre lemon juice at this stage so that it gets cooked properly in sun * If you don't want seeds in pickle then De-seed it after you cut the lemons