Me As Chef

INGREDIENTS: 1) 8 Bread slices 2) 2 cups Spinach leaves finely chopped 3) 1/2 Teaspoon Ajwain/Carom seeds 4) 1/4 Teaspoon turmeric powder 5) 1/4 Teaspoon Garam masala 6) 1/4 Teaspoon Jeera Powder 7) 1/4 Teaspoon Red Chilly powder 8) Salt to taste 9) 1 Teaspoon Green Chilly Chopped 10) 1 Cup Chick Pea flour/ Besan 11) Water for making batter 12) Little Oil for non stick tawa PREPARATION TIME: 10 Minutes HOW TO PREPARE: * In a bowl put besan and mix water in it to form a batter * Batter should be a little running consistency * To the batter, add spinach leaves and ajwain, mix well * Add garam masala, jeera powder, red chilly powder and turmeric * Finally add salt and green chillies and mix well * Take a slice of bread and spread the spinach batter to one side of the bread * Put the batter side bread down on hot non stick tawa and cook till batter turns color * Once cooked on one side apply oil on the other side of bread * Turn to cook the other side till turns crisp *

INGREDIENTS: 1) 1 Packet of Marie biscuits 2) 1 Packet of Hide 'n' Seek Biscuits 3) 1 Packet of Parle G biscuits 4) 1 1/2 Teaspoon of Baking Powder 5) 1 Tablespoon chocolate Sauce 6) 1 cup Milk 7) Oil for greasing PREPARATION TIME: 10 minutes HOW TO PREPARE: * Grind the biscuits into powder form and keep it in a bowl * Add Milk, Baking powder, Chocolate sauce and mix well * Grease the cake bowl and add the batter to the bowl * Microwave the batter for 4 minutes and done! * Pour Chocolate Sauce over it before serving!

On occassion of Dhanteras and Diwali i present instant gulab jamoon which requires hardly 30 minutes of your time!! INGREDIENTS: 1) 1 cup Mawa/Khoya 2) 1/2 Cup Paneer 3) 2 Tablespoon Maida 4) 1 Teaspoon Baking powder 5) 3 Cup Sugar 6) 1/2 Teaspoon Elaichi/Cardomom powder 7) Oil for frying PREPARATION TIME: 30 Minutes HOW TO PREPARE: * In a wok add oil and let it heat up for frying * In a bowl mix khoya, maida, paneer and baking powder * Mix well so that no lumps there and forms like a dough * Make balls and fry them in the wok till brown * In a pan add sugar and 1 cup water, let it boil * Add cardamom powder and boil till 1 string consistency * Put all fried balls into the sugar syrup and give them a boil each * Take out all gulab jamoons from sugar syrup and serve in a dish * For cupcakes, i made a 2 string sugar syrup * For Cupcakes, i strained the jamoons from extra sugar syrup * Done!

INGREDIENTS: 1) 2 Bunches Palak/Spinach Leaves 2) 250gms Paneer/Cottage Cheese 3) 2 Onions Chopped 4) 2 Tomatoes Chopped 5) 1 Tablespoon Ginger garlic paste 6) 1 Green Chilli 7) 1/2 Teaspoon Turmeric Powder 8) 1 Teaspoon Coriander powder 9) 1/2 Teaspoon Garam Masala 10) 1/2 Teaspoon Red Chilli Powder 11) Salt to taste 12) 1/2 Cup Fresh Cream 13) 1 Tablespoon oil PREPARATION TIME: 30 minutes HOW TO PREPARE: * Cut the paneer into cubes or small triangles and keep aside * Wash the palak and boil it for 5 min with 1/2 cup water * Make puree of this boiled palak and keep aside * In a wok heat oil, add onions and saute till they change color * Add ginger garlic paste and cook for few minutes * Add turmeric powder and red chilli powder * After cooking for a minute add tomatoes, cook till they become soft * Add coriander powder and garam masala powder * Add Palak puree and salt and cook for 10 minutes * Finally add paneer and cook for a minute * Serve hot with parathas and

INGREDIENTS: 1) 2 Cups Whole Wheat Flour 2) Water for Kneading 3) 1 Cup Ghee/Clarified Butter 4) 1 Teaspoon salt PREPARATION TIME: 20 minutes HOW TO PREPARE: * In a large bowl take 2 cups of flour and add salt, mix * Add water little by little and knead it into a smooth ball/dough * Divide the dough into equal portions of 10 balls * With a rolling pin roll one ball into a flat disc * Apply ghee on the disc with the help of a brush * Sprinkle some dry flour on the disc * Fan fold the disc, then roll it into a flat ball, as shown in picture * With help of little dry flour roll the ball again into a disc * Cook on tawa or hot plate till brown spots appear on a side * Its time to change the side, cook the other side too * Apply ghee on both sides and cook for a minute on each side * Done! Serve hot with curries, chicken dishes, vegetables etc * You can add black pepper or ajwain/carom seeds for more flavours

INGREDIENTS: 1) 250gms Babycorn 2) 4-5 Garlic Cloves Chopped 3) 2 Green Chillies 4) Salt to taste 5) Black pepper to taste 6) 1 Tablespoon Tomato Sauce 7) 2 Teaspoon Green Chilli Sauce 8) 1 Tablespoon Soya Sauce 9) 2 Tablespoon Honey 10) 1 Capsicum Juliennes 11) 1 Onion Juliennes 12) 2 Tablespoon oil 13) 1/2 Cup green onions chopped PREPARATION TIME: HOW TO PREPARE: * Split the babycorn in half length wise and boil them till 8 minutes * Drain the babycorn and keep aside * In a wok, heat oil, add garlic and green chillies, saute for a minute * Add Onion, capsicum and saute for 3 -4 minutes * Add Tomato Sauce, soya sauce, green chilli sauce * Add babycorn and saute for a minute * Add honey and green onions chopped * Serve hot with chips and toasted bread!

Today writing my 100th post, i feel overwhelmed and excited! Thanking all of you to make this blog a success! For all of you i am updating a recipe which is my personal favorite and very festive as its time to celebrate!. This recipe is a cupcake with a twist. The twist is the Indian sweet touch to cupcakes! Lets all celebrate the 100th post with this twisted cupcakes! INGREDIENTS: FOR CUPCAKES: 1) 200g Maida/Flour 2) 200g Sugar 3) 200g Butter/Malai 4) 2 Eggs 5) 1 Teaspoon Baking powder 6) 2 Teaspoon Coffee 7) 4 Teaspoon Cocoa Powder 8) 12 Small sized Gulab Jamoons 9) 1 Packet Candied Cherry 10) 1 Cup Instant Rabri/Rabri FOR INSTANT RABRI: 1) 2 Cups Milk 2) 2 Bread slices 3) 1/4 Cup Condensed Milk 4) 2 Tablespoon Sugar 5) 1/4 Teaspoon Elaichi/Cardomom powder 6) Pinch Saffron FOR INSTANT GULAB JAMOON: 1) 1 cup Mawa/Khoya 2) 1/2 Cup Paneer 3) 2 Tablespoon Maida 4) 1 Teaspoon Baking powder 5) 3 Cup Sugar 6) 1/2 Teaspoon Elaichi/Cardomom powder 7) Oil for frying PREP

Dahi Puri is one of my favorite chaats. Its very refreshing during the summers. Best suited for people who cannot have the spicy paani served with the puris!! INGREDIENTS: 1) 12 Pieces Fried puris 2) 1 Boiled Potato mashed 3) 1 Cup Sprouted balck grams 4) 1/2 Cup Onion Chopped 5) 3/4 Cup Sev/Bhujia 6) 1 Green chilli chopped 7) 1/2 Cup Green Coriander Chutney 8) 1/2 Cup Red Imli/Tamarind Chutney 9) 1 Teaspoon Roasted Jeera/Cummin Powder 10) Salt as required 11) Red Chilly powder as required 12) Chaat Masala as required 13) 1 Cup Plain beaten Curd 14) Coriander for garnish PREPARATION TIME: 15 Minutes HOW TO PREPARE: * In a bowl mix potatoes, sprouts and onions * Add Salt, red chilly powder, chaat masala and green chilli chopped * In a plate keep all puris and break a hole in them with your thumb * Put the potato sprout mix in the puris equally * Pour Chilled Curd on all the puris * Pour Tamarind chutney and green chutney generously over them * sprinkle chaat masala, sal

INGREDIENTS: 1) 1 Onion Chopped 2) 1 Tomato Chopped 3) 1 Capsicum Chopped 4) Salt to taste 5) Black Pepper to taste 6) 2 Teaspoon Honey 7) 1 Tablespoon Mayonnaise 8) 3 Tablespoons Pizza/Pasta Sauce FOR PIZZA/PASTA SAUCE: 1) 2 Tablespoons Olive Oil 2) 5-6 Cloves Garlic Chopped 3) 2 Green Chilli paste 4) 4-5 Tomatoes Chopped and Pureed 5) Salt to taste 6) Black Pepper to taste 7) Oregano to taste 8) Few Basil leaves chopped PREPARATION TIME: 10 Minutes HOW TO PREPARE: * LETS PREPARE PASTA/PIZZA SAUCE FIRST * In a pan heat oil, add garlic, and green chilli paste, cook for few minutes * Add Tomato's puree and cook for few minutes * Add salt, pepper, oregano and basil leaves * Cook for a minute and take off from heat * When cooled, put it in a jar and use whenever required * NOW LETS PREPARE THE RED SAUCY DIP * In a bowl, take 3 tablespoon of pasta/pizza sauce * Add Mayonnaise, Honey and mix well * Add salt and pepper to taste and mix * Add Chopped Onions, Cap

INGREDIENTS: 1) 1 Cup Khichdi/Cooked Rice Dal mix (Leftover) 2) 1 Onion chopped 3) 1 Green Chilly Chopped 4) 1/2 Cup Spinach Leaves Chopped 5) 1/2 Cup Besan/Chickpea flour 6) 1 Teaspoon Ajwain/Carom seeds 7) 1 Teaspoon Garam Masala 8) 1/2 Teaspoon Red Chilly Powder 9) 1/4 Teaspoon Chaat masala 10) Salt to Taste 11) Coriander Leaves Chopped 12) Oil to fry PREPARATION TIME: 15 Minutes HOW TO PREPARE: * Take Khichdi in a bowl, Add onions, green chilly and spinach leaves * Add salt, red chilly, garam masala, ajwain and chaat masala * Add few Coriander Leaves as well * Add besan and mix well till its a thick paste * Heat oil in a wok for frying * Make balls of the mixed batter and put them in boiling oil * Fry till they turn golden brown * Take them out on a kitchen napkin to soak extra oil * Sprinkle some chaat masala on these pakodas * Serve Hot with tomato sauce or green chutney * Best serve at tea time

INGREDIENTS: 1) 1 cup fresh paneer/ cottage cheese cubes 2) 1 Cup Green Capsicum chopped 3) 1 Cup Onion Chopped 4) 1 Cup Tomato Chopped 5) 1/4 Cup Fresh Coriander Chopped 6) 2 Green chillies finely chopped 7) 1 Lemon juice 8) 1 Tablespoon honey 9) 1 Teaspoon Jeera/Cummin powder 10) Salt to taste 11) Black Pepper to taste 12) 1 Tablespoon soya sauce 13) 1 Teaspoon Mustard sauce PREPARATION TIME: 30 Minutes HOW TO PREPARE: * dice the paneer into cubes and keep aside at room temperature * In a bowl, mix rest of the ingredients and refrigerate for half an hour * Pour the mix on the serving dish and spread it * Place the paneer cubes on the salsa * Sprinkle salt or Chaat Masala on top and serve

INGREDIENTS: 1) 5 Tomatoes 2) 2 Tablespoon Oil 3) 1 Teaspoon nigella seeds 4) 1 Teaspoon Mustard seeds 5) 1/2 Teaspoon turmeric powder 6) Salt to taste 7) 2 Whole dried red chillies 8) 5 - 6 Dates/Khajur Chopped 9) 1" Grated Ginger (Optional) 10) 1/4 Cup Sugar/Jaggery PREPARATION TIME: 15 Minutes HOW TO PREPARE: * In a pan heat oil, add red chilli, mustard and nigella seeds to it * Let the seeds to crackle and add dates, cook for few minutes * Add Chopped tomatoes and cook with closed lid, till water from tomatoes disappears * Add grated ginger and jaggery after few minutes and cook , stirring occasionally * Cook till the chutney thickens and everything blends * You can blend it if you wish to have a smooth consistency * Bengali tomato chutney is ready and can be served

INGREDIENTS: 1) 2 Mangoes Chopped 2) 1/2 Ltr Milk 3) 4 Teaspoon custard powder 4) 3 Tablespoon sugar 5) 1 Teaspoon elaichi/Cardamom powder 6) 2 Cups of water 7) 1 Pkt Mango Jelly powder or gelatin 8) 1 Pkt parle G biscuits 9) Few Silver balls 10) 1/2 Cup roohafza syrup PREPARATION TIME: 2 hours HOW TO PREPARE: ** FOR CUSTARD ** * Boil the milk in a pan, add cardamom powder and sugar * Take 1/2 cup of milk and mix in custard powder * Mix the custard paste in boiling milk and stir constantly * Keep stirring till it thickens without any lumps * Take it off from gas and let it cool down at room temperature * Once cooled put it in refrigerator to cool ** FOR JELLY ** * Boil 2 cups of water and add mango jelly powder * Stir constantly to dissolve the powder * Take off from gas and cool it at room temperature * Once cooled put it in freezer to freeze it ** ASSEMBLING ** * In a wine glass or glass bowl add chopped mango pieces * Then layer it with parle G biscuits * Add