Me As Chef

INGREDIENTS: 1) 1 Cup Chana Dal 2) 1/2 Cup Yellow Moong Dal 3) 1 Teaspoon Red Chilly Powder 4) 1 Teaspoon Coriander Powder 5) 1 Teaspoon Fennel Powder 6) A Pinch Asafoetida 7) A Pinch Turmeric Powder 8) 1/2 Teaspoon Ginger Garlic Paste 9) 1/2 Teaspoon Dry Mango Powder 10) 1 Green Chilly 11) 2 Tablespoon Ghee/Clarified Butter 12) Salt to Taste 13) 2 Cups Whole wheat Flour 14) 1/2 Cup suji/ semolina 15) 1 Tablespoon chopped coriander leaves 16) 1 Onion 17) 1 Teaspoon Sugar 18) Oil for frying PREPARATION TIME: 30 Minutes HOW TO PREPARE: KNEAD FLOUR: * Take flour and semolina in a bowl * Add Salt, Oil, and little by little water and knead soft * Keep the kneaded flour for 20 mins covered FOR STUFFING: * Soak Dal for 6 Hours, drain and Keep in a grinder * Add Suagr, Green Chilly, Asafoetida, turmeric, chopped onion * Add Ginger garlic paste, Dry Mango, Fennel, Red Chilly and salt * Add Coriander Powder, Fresh Coriander Leaves * Grind and Mix is ready to be stuffed * Take t

INGREDIENTS: 1) 1 Kg Tomatoes 2) 250 gms Garlic peeled 3) 250 gms Ginger 4) 1 Teaspoon Mustard seeds 5) 1/4 Teaspoon Fenugreek seeds/Methi seeds 6) 1 Teaspoon Jeera/Cumin seeds 7) 1 Teaspoon Turmeric Powder 8) 2 Teaspoon Red Chilly Powder 9) 1 Teaspoon Garam Masala 10) 2 Tablespoon Sugar 11) Salt to taste 12) 8 - 10 Whole Black Pepper seeds 13) 1 Tablespoon Sirka/vinegar 14) 3 Tablespoon Mustard Oil PREPARATION TIME: 30 - 45 minutes HOW TO PREPARE: * Make a paste of ginger and garlic and keep aside * Make a paste of tomatoes and keep aside * In a wok, Heat oil and crackle Cumin, mustard and fenugreek seeds * Add Ginger Garlic paste and saute till the mix turns brown * Add turmeric, garam masala, and red chilly powder and mix well * Add Tomato paste and cook till water evaporates and mix becomes thick * Add Sugar and salt to taste, keep mixing * Cook till oil seperates and finally add vinegar * Mix well and check the seasoning according to your taste * Serve with para

INGREDIENTS: 1) 1 Cup long grain rice 2) 1 Tablespoon Olive oil 3) 400ml Water 4) 2 Eggs 5) 1 Carrot finely diced 6) 1 Cup peas 7) 2 Spring Onions chopped 8) 500gms Prawns peeled and washed 9) 1 Teaspoon sesame oil 10) 2 Tablespoon soy sauce 11) 1 Bunch of Buk Choy, shredded 12) 1 Tablespoon Sweet Chilly Sauce 13) Salt to taste 14) Pepper to taste PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Cook rice in a pan with water and a pinch of salt * Drain and let it cool. Cover and refrigerate for an hour * Heat 1 Tablespoon oil in a wok and add eggs, season them with salt and pepper * Remove the eggs from the pan when done * Boil the peas and keep aside * Heat oil in the same wok, cook carrots, peas and white part of spring onions * Sauté for 2 Minutes or until carrot are soft * Add Prawns and stir fry for 2 more minutes untill prawns turn pink * Add salt and pepper and mix well * Add rice and sesame oil and stir fry for 2 Minutes * Stir in soy and sweet chilly sauce

INGREDIENTS: 1) 3 Carrots 2) 1/2 Cup white urad lentil 3) 1 Dried Red chilly 4) 1/2 Cup Grated fresh coconut (optional) 5) 1 Teaspoon mustard seeds 6) Salt to taste 7) Black pepper to taste 8) 1 Tablespoon oil PREPARATION TIME: 2 Hours HOW TO PREPARE: * Soak the urad lentils for 1 1/2 hours * In a bowl, grate coconut and carrots * Add salt and black pepper to the above mix * Drain the urad lentils and add to mix, mix well * In a separate pan heat oil, crackle mustard seeds * Add dried red chilly to oil and let it crackle * Add oil mix to carrot mix and mix well * Serve, garnished with coriander

INGREDIENTS: 1) 1/2 Kg Chicken small pieces 2) 300 gems Rice 3) 1 Teaspoon Fennel seeds 4) 2 Teaspoon Coriander Powder 5) 2 Onions Sliced 6) 3-4 Green Chilies 7) 1 Teaspoon Turmeric Powder 8) 3-4 Green Cardamom 9) 1 Black Cardamom 10) 3 - 4 Cloves 11) 1 Stick Cinnamon 12) 6-7 Whole;e black Pepper 13) 2 Star Anise 14) 1 Cup Water 15) 1 Teaspoon Jeera/Cummins Seeds 16) 1 Tablespoon Ginger Garlic Paste 17) Salt to taste 18) 4 Tablespoon Clarified butter/Ghee PREPARATION TIME: 1 Hour HOW TO PREPARE: * Heat Butter in a pot and fry onions, and ginger garlic paste * Add Chicken and sauté for few minutes * Add Fennel seeds and coriander powder * Add whole spices when the chicken changes color * Add turmeric, salt, green chilies and water * In a separate pan, boil rice with star anise, cumin and salt * Drain the almost cooked rise and add a rice layer on top of chicken * Pour ghee on top of it and cover * Cook on low heat for 10-15 minutes or until done * Mix and Serve Hot wi

INGREDIENTS: 1) 500 gms Desiccated Coconut 2) 500 gms Sugar 3) 2-3 Elaichi\Cardomom 4) Vanilla ice cream 5) Strawberry sauce\ Chocolate sauce (market purchased) 6) 2 Tablespoon water 7) 1 Tablespoon lemon juice PREPARATION TIME: HOW TO PREPARE: * In a wok, dry roast the coconut till it turns golden color, keep aside to cool * In a pan add sugar and water and let it caramalize * Add lemon juice and mix well * Add roasted coconut and mix well * Take it off the stove and set it in a flat dish with 1-2" thickness * Cut with knife in a desired shape and let it set in refrigerator * Take it out before serving to get it into room temperature * Serve with a dollop of vanilla ice cream and strawberry sauce * Can also sprinkle some sliced nuts to decorate  

INGREDIENTS:  1) 500gms Potatoes  2) 3-4 Garlic Cloves  3) Salt to taste  4) Black pepper to taste  5) 2 Tablespoons Olive Oil  6) 100gms Cherry Tomatoes for garnish  7) 100gms Spinach Leaves  8) 4 Slices of Bread PREPARATION TIME: 40 Minutes HOW TO PREPARE: * Chop the garlic cloves and keep in a bowl * Add olive oil and mix well * Dice the potatoes and cut the bread into 1" pieces * Pour olive oil mix on potatoes and bread separately * Sprinkle salt and pepper on potatoes and bread * Toast the bread in oven till it gets crisp and brown * Till then the potatoes get a good marinate time * Roast the potatoes in the oven at 220 for 20 minutes * When done sprinkle some dried mint for extra flavor (optional) * Take out the potatoes on the serving dish * Sprinkle some chopped spinach leaves, halves of cherry tomatoes * Garnish with toasted bread croutons and a lemon wedge