Me As Chef

INGREDIENTS: 1) 500gms uncooked de-veined Jumbo/King Prawns/Shrimps/Chingri 2) 200 ml Coconut Milk 3) 1/2 Cup fresh grated coconut 4) 2 Onion finely Chopped 5) 2 Teaspoon Ginger paste 6) 2 green cardamoms 7) 2" Cinnamon sticks 8) 1 Tej patta/Bay Leaf 9) 1 Teaspoon Sugar 10) 1 Teaspoon Turmeric 11) 1 Teaspoon Red Chilly Powder 12) 1 Teaspoon Panchforan seeds(Cumin, mustard, fenugreek, nigella and fennel) 13) 1 cup water 14) Salt to taste 15) 2 Tablespoon Mustard Oil 16) 2 Potatoes chopped in big chunks 17) 2 Green Chillies 18) Fresh coriander for garnish PREPARATION TIME: 45 Minutes HOW TO PREPARE: * Wash the prawns clean and keep it in a bowl * Sprinkle 1/2 teaspoon turmeric, little salt and red chilly powder and keep aside for 20 minutes * In a pan heat up mustard oil and crackle cardamom, cinnamon, and bay leaf * Add ginger paste and saute for a minute before adding onions * Cook till the onions get translucent and oil is seperated * Add in green chillies, potatoe

INGREDIENTS: FOR CHUTNEY: 1) 4 Tomatoes 2) 1 Onion Chopped 3) 5-6 Garlic Cloves 4) 1 Tablespoon Yellow Moong Daal 5) 2 Dried red chillies 6) 1 Tablespoon oil 7) 1/2 Teaspoon Mustard seeds 8) 5-6 sticks dried tamarind 9) Salt to taste 10) A pinch of asafoetida FOR DOSA: 1) 1 Cup Maida 2) 1/2 Cup Besan 3) 1 Cup Suji/Rava 4) 1 Cup Rice Atta 5) Salt to taste 6) Water to mix PREPARATION TIME: 50 minutes HOW TO PREPARE: CHUTNEY * Wash the tomatoes and keep them on the fire to roast them * Roasting them gives a nice flavours and removes the skin easily * Remove the tomato skin and roughly chop them, keep aside * In a small wok, heat oil, crackle mustard seeds, dried red chillies and moong daal * Add in asafoetida and garlic cloves and let it cook for a minute * Add chopped onions and salt and saute till onions turn translucent * Add tomatoes and red chilly powder and further cook till tomatoes get soft * Take off heat and let it cool till room temperature * Add i

INGREDIENTS: 1) 1 Kg Baby Potatoes 2) 1 Tablespoon Olive Oil 3) 3 Teaspoon Chopped Garlic 4) Mint Twigs 5) Rosemary Twigs 6) Salt to taste 7) Black Pepper to taste 8) Chaat Masala PREPARATION TIME: 30 minutes HOW TO PREPARE: * Wash the potatoes and keep them aside * If too large cut them into half * Prick each one with a fork and rub olive oil on them * Sprinkle salt, and pepper on the potato * Add chopped garlic and mix together everything * Put all potatoes on the baking tray * Add mint and rosemary twigs and put to bake * Bake for 30 - 35 minutes at 220 degrees * Look for golden brown color on sliced potatoes * Serve hot, sprinkle with some chaat masala!

INGREDIENTS: 1) 1 Kg Chicken Breasts 2) 2 Tablespoon Yogurt 3) 3 Tablespoon Lemon Juice 4) 3 Teaspoon Ginger Garlic Paste 5) 1 Teaspoon Coriander Powder 6) 1 Teaspoon Garam Masala 7) 1 Teaspoon Turmeric 8) 1 Teaspoon Kashmiri red chilly powder 9) A pinch of fennel powder 10) A pinch of clove powder 11) A pinch of cinnamon powder 12) 1/2 Teaspoon Black Pepper 13) 1/2 Teaspoon Jeera powder 14) Salt to taste 15) 2 Tablespoon oil 16) 2 Onions Chopped 17) Few Curry Leaves 18) 1/2 Teaspoon Mustard seeds 19) 3-4 Green Chillies 20) 5-6 Garlic cloves chopped 21) Fresh Coriander for garnish PREPARATION TIME: 2 Hours 40 Minutes HOW TO PREPARE: * Wash the chicken breasts and cut it into chunks * In a bowl, put chicken chunks, add yogurt, ginger garlic paste and lemon juice * Add dry ingredients - salt, red chilly, turmeric, garam masala, coriander powder * More - fennel, cinnamon, clove powder, jeera powder, and black pepper * Mix well, and keep it marinated for 2 hours in the refrig

INGREDIENTS: FOR CHILLAS: 1) 6 Tablespoons Besan 2) 1 Teaspoon Jeera Powder 3) 1/2 Teaspoon Garam Masala 4) 1/2 Teaspoon Red Chilly Powder 5) Salt to taste 6) Water to make batter 7) Oil to make the chillas FOR GRAVY: 1) 2 Onions Chopped 2) 2 Tomatoes Chopped 3) 2 Teaspoon Ginger Garlic Paste 4) 1 Green Chilly 5) 1 Teaspoon Coriander Powder 6) 1/2 Teaspoon Garam masala 7) 1/2 Teaspoon Red Chilly Powder 8) 1/2 Teaspoon Jeera Powder 9) 1 Teaspoon Turmeric Powder 10) 1/2 Teaspoon Panch Phoran seeds 11) 2 Tablespoon Oil 12) 2 Bay Leaves 13) Salt to taste 14) Fresh Coriander for garnish PREPARATION TIME: 40 Minutes HOW TO PREPARE: * In a bowl take besan, add little by little water and mix it thoroughly to make a batter * Add Jeera Powder, Garam Masala, Red Chilly, salt and mix it well * Heat up tawa or flat griddle, apply a little oil and pour a ladle of besan batter * Spread the batter in circles evenly on the tawa, let it cook * Sprinkle little

Kundru is easily available in market and is very easy to prepare. It does not require too much of preparation It is full of beta carotene and is very healthy for people suffering from diabetics and sugar. There are many recipes available for kundru on internet but I prepare in a simple manner with less ingredients INGREDIENTS: 1) 500gms Kundru/Tindori 2) 1 Onion Chopped 3) 1 Tomato Chopped 4) 1 Teaspoon Rai/Mustard seeds 5) 1/2 Teaspoon Turmeric 6) 1/2 Teaspoon Red Chilly Powder 7) 1/2 Teaspoon Jeera Powder 8) Salt to taste 9) 2 Tablespoon Mustard Oil 10) 1 Teaspoon Tamarind paste PREPARATION TIME: 20 Minutes HOW TO PREPARE: * Wash and cut the tindori or kundru in round slices * Chop Onions and tomatoes and keep aside * In a wok, heat mustard oil till it starts to smoke * Crackle mustard seeds and add in turmeric powder * Add in sliced Kundru, mix and let it cook for 8-10 minutes * Add Chopped onions and tomatoes and mix well * Cook till onions become translucent * Add

INGREDIENTS: 1) 2 Cups Seviyan/Thin Vermicelli 2) 1 Ltr Whole Milk 3) 1/2 Cup Sugar 4) 4 Nos Elaichi/Cardamom 5) 1/4 Teaspoon Fennel Powder 6) 2 Drops of Vanilla Essence 7) 1/2 Can of Condensed Milk 8) 1/2 Cup Chopped Nuts(optional) PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Take the milk in the pot and put it up for boil * Add in Sugar, Cardamom, fennel powder and vanilla essence, Mix well * Let the milk boil and get reduced a little * Add in seviyan or vermicelli, keep stirring till seviyan looks cooked and soft * Take the pot off heat and let it cool a little * Seviyan seems to drink up the milk and make it more thick in consistency * Now add in the condensed milk and 3/4th nuts and mix in well * Keep in refrigerator if you want to serve chilled * Serve at room temperature with garnished nuts and cardamom