Me As Chef

INGREDIENTS: 1) 2 Cups Water 2) 1 Cup Milk 3) 1 Teaspoon Saunf/Fennel seeds 4) 5 Teaspoon Sugar 5) A pinch of Cinnamon Powder 6) 2 Teaspoon Grated Ginger 7) 1/4 Big Elaichi 8) 3 Teaspoon Tea leaves 9) 2-3 Tulsi Leaves - Optional PREPARATION TIME: 5-6 Minutes HOW TO PREPARE: * Please see the video link Of Adrak Wali Chai

INGREDIENTS: 1) 250 gms Paneer/Cottage Cheese 2) 2 Onions 3) 2 Tomatoes 4) 1 Teaspoon Ginger Garlic Paste 5) 1/2 Cup Cream 6) 1/4 Cup Kasoori Methi/Dried Fenugreek 7) 2 Tablespoon oil 8) 1/4 teaspoon Cumin/Jeera seeds 9) A pinch of Methi seeds/fenugreek seeds 10) Few Peppercorns 11) 1/4 Teaspoon Fennel seeds 12) Fresh coriander for garnish PREPARATION TIME: 30 Minutes HOW TO PREPARE: * In a dry pan, dry roast fennel, cumin seeds, methi seeds and peppercorns * Grind them after roasting into fine powder, keep aside for later use * Make a paste of onions and tomatoes seperately * In a pan, heat up oil and add onion paste, saute till color turns brown * Add Ginger garlic paste, and saute for few minutes * Add tomato paste and cook till it starts to stick on the bottom * Add dried roasted seeds powder and a little water and let it cook to a boil * Add paneer cubes and dried fenugreek and let it cook * Pour in malai to get a rich flavour and creamy texture * Cook till the

INGREDIENTS: 1) 1 Cup Papaya Pulp 2) 1 Cup Cream 3) 1 Cup Sugar 4) 3-4 Drops Vanilla Essence 5) 1/4 Cup Raisins PREPARATION TIME: 6-7 hours HOW TO PREPARE: * In a bowl, take cream and whip it till soft peaks appears * Make Papaya pulp by mashing ripe papaya in a smooth paste * Add granulated sugar to whipped cream and whip a little * Do not whip to much, otherwise the cream will separate into butter and milk * Add papaya pulp, raisins and vanilla essence, mix it well * Freeze the mix in freezer for 2-3 hours * After 2-3 hours take the mix and churn it again * Freeze again for 2 hours, * If ice-cream still not creamy in texture, then churn it again * Once creamy its done and can be served * Garnish with raisins or any topping of your choice

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