Me As Chef

INGREDIENTS: 1) 250 gms Single bone fish(Seer/Pomfret etc) 2) 1 Teaspoon Ginger Garlic paste 3) 2 Green Chilli Slit 4) 1 Lemon Juice 5) 1/2 Teaspoon Ajwain/Carom seeds 6) Salt to taste 7) 1/2 Teaspoon Turmeric 8) Black Pepper Powder to taste 9) 1 Cup Mixed Vegetables 10) Fresh Coriander Leaves for garnish PREPARATION TIME: 6 Hours HOW TO PREPARE: * In a bowl keep the washed and cleaned fish, slit the fish * Add ginger garlic paste, ajwain, salt, pepper, turmeric and lemon juice * Rub it on the fish till completely covered with marination * Keep the slit green chillies in the slits of fish * Keep in refrigeration for 5 hours for marinate * Heat the steamer or a vessel with lid with 3 cups of water * Put the fish in a foil packet and keep the packet in the steamer * Add the vegetables too in the steamer for steaming * After 30 mins fish is done * Serve hot, garnished with fresh coriander and lemon wedge

INGREDIENTS: 1) 1 Cup Besan/Chickpea flour 2) 1 Cup Powdered Sugar 3) 1/4 Cup Sooji/Semolina 4) 2 Teaspoons Elaichi/Cardamom Powder 5) 3/4 Cup Ghee/Clarified Butter 6) Few Raisins to decorate (Optional) 7) 1/2 Cup Almonds Powdered (Optional) PREPARATION TIME : 1 Hour HOW TO PREPARE: * In a Wok add half of the ghee and let it melt * Add sooji and besan together and mix well * Mix should look like a crumb mix. If required add more ghee * Mix and roast in wok till besan slightly changes color * Roast till its turned golden brown and gives a nice aroma * Take off the heat when done and cool it on the plate * Add cardomom, almonds and sugar powder in it and mix well * If too dry to make balls, add a little hot ghee * Make laddoos and keep in an air tight container * You can put one raisin on each laddoo to decorate it * During festivities you can put silver wark on it too and serve your guests

INGREDIENTS: 1) 1 Cup Besan/Chickpea Flour 2) 1 Teaspoon Eno Fruit salt 3) 1/2 Teaspoon Chopped Green Chilli 4) 1/2 Teaspoon Grated Ginger 5) 1/4 Cup Yogurt 6) 3/4 Cup Water 7) Salt to taste 8) 3 tablespoon Oil 9) Few Curry Leaves 10) 1 Teaspoon Mustard Seeds 11) 1 Tablespoon Sugar 12) 5-6 Green Chillies slit lenght wise/ Dry Red Chilli 13) 1 Pinch Asafoetida/Hing 14) 1/3 Cup water 15) Fresh Chopped Green Coriander to garnish(optional) 16) Fresh grated Coconut to garnish (Optional) PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Grease the Idly stands with little oil and keep aside * In a bowl take besan, add water and curd and mix well till no lumps are there * Add Green chilli, grated ginger and salt to taste, Mix well * Add 1 tablespoon of oil and eno fruit salt, mix well * Pour the besan batter on idly stands and steam for 10-15 minutes * After it is cooled, take out the idly shaped dhoklas and arrange them on serving dish * In a pan heat 1 tablespoon oil and crackle

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