Me As Chef

Bathua/Cheel bhuaji/chill bhaji/Chenpodium/lamb's-quarter/ Paruppu Keerai is popularly found during the winter months in india. Its a wild relative of spinach plant. It is rich in vitamin A, B-complex vitamins, vitamin C, calcium, potassium, phosphorus, trace minerals, iron and fibre. It is the most nutritious wild herb that people can eat. INGREDIENTS: 1) 1 Bunch Bathua/Chenopodium Leaves 2) 3 Cups Curd/Yogurt 3) 1 Teaspoon Roasted Jeers/Cummin Powder 4) Salt to taste 5) Black Pepper to taste 6) 1 Teaspoon Sugar or Honey 7) 1/2 Cup Boondi (optional) PREPARATION TIME: 15 minutes HOW TO PREPARE: * Wash and boil the bathua for 5 minutes * When cooled, take the leaves in your palm and squeeze water * When all extra water squeezed out, grind the leaves coarsely * In a bowl, beat the curd till smooth * Add water for a thinner consistency * Add roasted jeers powder, black pepper, salt and sugar * Rock salt can also be used here, mix well * Add bathua and mix well * Serve

INGREDIENTS: 1) 1 Packet Baby Potatoes 2) 1/2 Packet Mixed Salad Leaves 3) 6 Cherry Tomatoes 4) 1/2 Cup Roasted Ground nuts 5) 1 Lemon juice 6) Salt to taste 7) Black Pepper to taste 8) 1 Teaspoon Chilly Flakes 9) Coriander / Dill leaves for garnish PREPARATION TIME: 20 Minutes HOW TO PREPARE: * Wash the potatoes boil them till soft * Drain the potatoes and cut each one in four halves * Do not peel the potato as the skin gives extra crunch * Wash the salad leaves and keep aside to drain water * These leaves are baby spinach, chard, rocket, and tatsoi * In a bowl mix salad leaves, and cut potatoes * Add half sliced cherry tomatoes and roasted ground nuts * Sprinkle salt, black pepper and chilly flakes * Squeeze lemon juice just before serving and mix well * Garnish with dill leaves and serve with any meal

INGREDIENTS: 1) 2 Cups Lobhia/Black Eyed Beans 2) 2 Tablespoon Ghee/Clarified Butter 3) 1 Teaspoon Jeera Seeds 4) 1 Teaspoon Turmeric Powder 5) 1 Teaspoon Coriander Powder 6) 1/2 Teaspoon Red Chilli Powder 7) 1/2 Teaspoon Garam Masala 8) Salt to taste 9) 1 Onion Chopped 10) 1 Tomato Chopped 11) 1 Tablespoon Ginger Garlic Paste 12) 1 - 2 Bay Leaves 13) 2 - 3 Cloves/ Long 14) 2 - 3 Elaichi/Cardamom Pods 15) Fresh Coriander leaves Chopped for garnishing PREPARATION TIME: 45 Minutes HOW TO PREPARE: * Soak the lobhia overnite or for minimum 5 hours * In a pressure Cooker heat Ghee, Crackle jeera seeds, long and elaichi * Add Bay Leaves, and Ginger Garlic paste. Cook for few minutes * Add Chopped onion and when it turns translucent, add chopped tomatoes * Add Salt and cook for few minutes till tomotoes become soft * Add Turmeric, Coriander powder, Garam Masala and Red Chilli powder * Finally add soaked and drained lobhia and add 4 Cups of water * Close lid and cook for 4 -

INGREDIENTS: 1) 6 Pieces Chicken Drumsticks 2) 1 Onion chopped 3) 1 Tomato Chopped 4) 1 Tablespoon Ginger Garlic Paste 5) 1 Teaspoon Coriander Powder 6) 1 Teaspoon Chicken Masala Powder 7) 1 Teaspoon Red Chilly Powder 8) 1/2 Teaspoon Garam Masala 9) 1 Tablespoon Curd/Yogurt 10) 1/2 Teaspoon Turmeric Powder 11) Salt to taste 12) 1 Cardamom pod 13) 2 Cloves 14) 1 Tablespoon oil PREPARATION TIME: 40 Minutes HOW TO PREPARE: * Wash chicken drumsticks, make slits and keep aside * Take chopped onion and make a paste of it, keep aside * In a bowl, keep chicken, add turmeric powder, coriander powder * Add Salt, red chilly powder, garam Masala, chicken Masala and curd * Mix well and keep it for an hour to marinate * In a wok, heat oil, and crackle cardamom and cloves * Add onion paste and cook for few minutes, add ginger garlic paste * Cook till Masala turns color to pale yellow or light brown * Add marinated chicken and cook for 10 minutes before adding water * Amount of wat

INGREDIENTS: 1) 1 Pkt Button Mushrooms 2) 1 Cup Peas 3) 1 Onion Chopped 4) 2 Tomatoes Chopped 5) 1 Tablespoon Ginger Garlic paste 6) 2 Tablespoon oil 7) 1 Teaspoon Coriander powder 8) 1/2 Teaspoon Garam Masala 9) 1/2 Teaspoon Turmeric powder 10) 1/2 Teaspoon Red Chilly powder 11) Salt to taste 12) 1/2 Teaspoon Jeera Seeds/Cumin 12) Coriander for Garnish PREPARATION TIME: 15 Minutes HOW TO PREPARE: * Wash and Chop the mushrooms and keep aside * In a wok heat oil and crackle jeera seeds * Add in onions and cook till they turn translucent * Add Tomatoes and ginger garlic paste * Cook till all moisture dries up * Add Turmeric powder, coriander powder and red chilli powder * Add Peas and Mushrooms in wok and keep mixing * Add Salt and mix well, cook till done * Sprinkle some garam masala and Coriander leaves * Serve hot with chapatis or nans!

INGREDIENTS: 1) 500 gms Lauki/Bottle gourd 2) 1/2 Cup Besan/Chickpea flour 3) 2 Tablespoon oil 4) Salt to taste 5) Red Chilly To Taste 6) 1 Teaspoon Jeera Powder 7) 1 Teaspoon Black Pepper 8) 1/4 Teaspoon Turmeric Powder 9) 2 Onions Chopped 10) 1 Tomato Chopped 11) 2 Teaspoon Garlic Chopped 12) 1 Teaspoon Green Chilly Finely Chopped 13) 1 Tablespoon Soya Sauce 14) 1 Tablespoon Tomato Ketchup 15) 1/4 Tablespoon Green chilly Sauce 16) Fresh coriander leaves for garnish PREPARATION TIME: 30 minutes HOW TO PREPARE: * Grate the lauki and keep it in a bowl * Add Chickpea flour, little salt, red chilli, Jeera powder * Add Turmeric powder, black pepper, green chilli * Add 2 Teaspoon of oil and mix well * Make small balls of the mix and keep it on the baking tray * Bake for 10 - 15 minutes till a golden crust is formed * Leave them to cool on the wire rack * In a wok, heat oil and saute garlic for a minute * Add onions and tomatoes and saute for a minute * Add soya sauce, gre

INGREDIENTS: 1) 500 gms Fish - any boneless 2) 1 Teaspoon Black pepper 3) Salt to taste 4) 3 Teaspoon Soy Sauce 5) 2 Tablespoon oil 6) 1 Tablespoon Ginger Garlic paste 7) 1 Onion Chopped 8) 2 Green chilli Chopped 9) 1 Tomato Chopped 10) 1 Teaspoon Sugar 11) 1 Tablespoon Red Chilly paste 12) 2 Teaspoon green chilly paste 13) 1 Tablespoon Tomato Ketchup 14) 1 Teaspoon vinegar 15) 1/2 Cup water 16) 1 Teaspoon cornflour 17) Coriander Leaves for garnish PREPARATION TIME: 30 Minutes HOW TO PREPARE: * In a bowl put 2 Teaspoon of soy sauce, salt and black pepper to taste * Apply the above mix evenly on the fish pieces * Pour little oil over fish pieces and bake it at 180 degrees for 5 minutes on each side * In a wok heat oil and add ginger garlic paste and mix well * Add Onions and green chillies, Cook for a minute * Add Tomatoes, salt and sugar, cook them for a minute * Add soy sauce, red chilli paste, green chilli sauce, ketchup and vinegar, mix well * Add water and bring i

INGREDIENTS: 1) 1 Packet Egg Noodles - any brand 2) 1 Carrots 3) 2 Capsicum 4) 2 Onions 5) 2 Eggs 6) 2 Teaspoon Chings Noodles Masala 7) Coriander leaves for garnish 8) Water to boil 9) 3 Tablespoon oil 10) 1 Tablespoon Soya Sauce 11) Salt to taste 12) 5 - 6 Cloves garlic chopped PREPARATION TIME: 20 minutes HOW TO PREPARE: * On a tawa, apply oil and make an omlete with eggs * Shred the omlete into small pieces and keep aside * In a pot boil water, add 1 teaspoon salt and 1 tablespoon oil * Add noodles and boil till al-dante state * Drain the noodles and pour 1 tablespoon oil and mix gently * In a wok add oil and garlic, saute for few minutes * Add Carrots and capsicum, saute for few minutes * Lastly add onions and chings noodles masala mix well * Add noodles and soya sauce and keep mixing * Finally add omlete pieces and give it a last mix * Serve hot garnished with coriander leaves

INGREDIENTS: 1) 1 Cup Flour/Maida 2) 1/2 Cup Sugar 3) 1/2 Cup White Butter/Malai 4) 1/4 Cup Milk 5) 2 Tablespoon Raisins 6) 2 Tablespoon Glazed Cherries 7) 1 Tablespoon Honey 8) 1/2 Cup Curd 9) 1/4 Teaspoon Soda-bi-carbonate 10) 1/2 Teaspoon Baking Powder 11) 4 Teaspoon Cocoa Powder PREPARATION TIME: 35 Minutes HOW TO PREPARE: * Pre-Heat the oven at 180 degrees * Grease the baking dish and keep aside * Sieve Flour, soda-bi-carbonate, baking and cocoa powder * Add Glazed Cherries and raisins to flour, mix well and keep aside * Beat butter and sugar well till light and fluffy * Add Honey, milk and Curd to it and mix well * Fold in the flour mix slowly so that gluten is not released * Pour the mix in greased tray and bake at 180 degrees for 35 minutes * Cool the cake for 10 minutes before slicing * Garnish with your favourite icing and cream * Serve with tea/coffee

INGREDIENTS: 1) 2 Cup Soya Granuals 2) 1 Onion Chopped 3) 1 Tomato chopped 4) 1/4 Cup Fresh Coriander Leaves 5) 1/2 Teaspoon Turmeric 6) 1 Teaspoon Red Chili 7) 1/2 Teaspoon Garam Masala 8) 1/2 Teaspoon Coriander Powder 9) 1 Teaspoon Chicken Masala 10) Salt to taste 11) 2 Cups Atta/Flour 12) Oil as required 13) Water to Knead the flour 14) 1 Teaspoon Ajwain seeds PREPARATION TIME: 30 Minutes HOW TO PREPARE: * In a bowl take flour, add Salt, 2 teaspoon Oil and water * Knead the flour into a dough and keep aside * In a pan boil water, take off from heat and add soya granules * Keep granules soaked in hot water for 10 minutes, then drain, squeese and keep aside * In a wok add 2 Tablespoon oil, and add onions and tomatoes * Cook till tomatoes become soft, add turmeric powder and mix well * Add Salt, red chili, coriander powder, garam masala, chicken masala * Cook for few minutes before adding granules and mix well * Add Fresh coriander leaves, Mix and take off from heat a

INGREDIENTS: 1) 100 gms Ladyfinger/Bhindi 2) 100 gms Brinjal/Baigan 3) 100 gms Colocassia/Arbi 4) 100 gms Cauliflower/Fulgobhi 5) 100 gms Bitter Gourd/Karela 6) 100 gms Potato/Aloo 7) 2 Tablespoon coriander seeds 8) 1 Tablespoon Cumin Seeds 9) 1/2 Teaspoon Nigella Seeds 10) 1/2 Teaspoon Fenugreek Seeds 11) 2 Teaspoon red chilli powder 12) 2 Teaspoon Coriander Powder 13) 2 Teaspoon Dry Mango Powder 14) Salt to taste 15) Oil to fry PREPARATION TIME: 45 Minutes HOW TO PREPARE: * Wash and Make slits in the vegetables and keep aside * In a pan, dry roast cumin, coriander seeds, nigella and fenugreek seeds * Grind the dry roasted seeds and keep aside * Deep fry the vegetables and keep them on kitchen paper to soak extra oil * On a tawa, Heat 3 tablespoon oil and add the fried vegetables * Sprinkle the roasted dry masala on it and mix well * Sprinkle Red Chilli, Coriander Powder, Dry Mango Powder and Salt * Keep Mixing till a even coat of all dry masala is applied on vegetabl

INGREDIENTS: 1) 2 Chicken Breast (500 gms) 2) 6 Potatoes 3) 250 gms Green Beans 4) 5 - 6 Garlic Cloves 5) 2 Onions 6) Salt to taste 7) Black Pepper to taste 8) Red Paprika to taste 9) 2 Tablespoon Olive Oil 10) 1/4 Cup Dry Mint Powder or Leaves 11) 2 Lemons PREPARATION TIME : 1 Hour HOW TO PREPARE: * In a bowl mix Olive oil, salt, garlic, pepper, paprika, and dry mint * Apply the mix to chicken, potatoes, and onions * Keep it marinated to 15 - 20 minutes * Grill the chicken at 200 degrees for 20 minutes on each side * Wash beans and blanch them and keep aside * Done! Plate the Chicken, Potatoes, Onions, and Beans * Sprinkle Lemon Juice on it and Serve with Sweet Chilly Sauce

INGREDIENTS: 1) 2 Cup Rice 2) 250 Gms Paneer/Cottage Cheese 3) 1/4 Cup diagonally sliced french beans 4) 1 Cup parboiled cauliflower florets 5) 1/2 Cup Diagonally sliced babycorns 6) 1/4 Cup fresh pineapple cubes 7) 1/2 Cup capsicum diced 8) 1/4 Cup Boiled Peas 9) 1/4 Cup Carrots Diced 10) 2 Teaspoon chopped green chillies 11) 2 Tablespoon Oil 12) Salt to taste 13) 1 Tablespoon Vinegar 14) 1 Tablespoon Sugar 15) 1 Cup Water 16) 1 Tablespoon Cornflour 17) 3 Tablespoon Tomato Sauce 18) 2 Teaspoon soya sauce 19) 1 Tomato Chopped PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Heat the oil in a pan, add beans and sauté till they are tender * Add the remaining vegetables and cook for 3-4 minutes * Add Tomato, Tomato Sauce, vinegar, sugar, and soya sauce * In a bowl mix cornflour in water and add it to the pan * Add Salt and let the sauce get thicken * Add Pineapple, mix well and bring to a boil, Done - Keep Aside * On a grilling pan, add little oil and keep slices of paneer t