Me As Chef

INGREDIENTS: 1) 4 Tomatoes 2) 1 Onion Chopped 3) 2 Green Chilli 4) Fresh Coriander Leaves 5) 4-5 Garlic Cloves 6) 1/2 Teaspoon Turmeric Powder 7) 1/2 Teaspoon Red Chilli Powder 8) Salt to taste 9) 1/2 Teaspoon Jeera Powder 10) 1/2 Teaspoon Amchoor Powder 11) Black Pepper to taste 12) 1/2 Teaspoon Mustard seeds 13) 1 Tablespoon Oil 14) Pinch of Asafoetida PREPARATION TIME: 15 Minutes HOW TO PREPARE: * Roast the tomatoes on gas flame till the skin of tomato gets charred * Put them in chilled water to remove the tomato skin easily * Remove skin and put them in mixer to blend the roasted tomato * Add in Salt, black pepper, Red chilly, Amchoor, Jeera powder * Add in Fresh coriander and chopped Onions and mix well * In a small pan, heat up oil and crackle some mustard seeds * Fry some garlic cloves in the oil and add chopped green chillies too * Add turmeric and asafoetida in the end and pour this oil tadka on the tomato blend * Mix well and serve hot or chilled with fresh

INGREDIENTS: 1) 2 Cups Vermicelli 2) 2 Lemons 3) 1 Carrot Julliene cut 4) 1 Capsicum Julliene cut 5) 2 Green Chillies slit and cut 6) A pinch of asafoetida/hing 7) 1 Teaspoon Mustard seeds 8) Few Curry Leaves 9) 1 Tablespoon Chana Daal 10) 1 Tablespoon Urad Daal 11) 2 Tablespoon Oil 12) 1/2 Teaspoon Turmeric Powder 13) 1/2 Teaspoon Red Chilli Powder 14) Salt to taste 15) 1/2 Cup Roasted Peanuts 16) Fresh Coriander Leaves PREPARATION TIME: 20 minutes HOW TO PREPARE: * In a big pot boil water, add salt and let it boil * Add Vermicelli and cover for a minute, when done drain it * Immediately add cold water and keep aside * In a Wok, Heat oil and crackle mustard seeds, chana and urad daal * Add asafoetida, curry leaves and saute till daal turns brown * Add Carrots and Capsicum and saute further for few minutes * Put in green chillies, turmeric powder, red chilli powder and salt and mix well * When carrots turn soft, add in cooked vermicelly, gently mix well * Turn off hea

ALOO KI SABZI INGREDIENTS: 1) 500gms Potatoes 2) 2 Tablespoon Oil 3) 1/2 Teaspoon Mustard Seeds 4) Pinch of Asafoetida 5) 3-4 Green Chillies 6) 3 Tomatoes Chopped 7) 1/2 Teaspoon Turmeric 8) 1/2 Teaspoon Red Chilly Powder 9) Few Methi/Fenugreek Seeds 10) Salt to taste 11) 1 Teaspoon Dry Mango Powder 12) Fresh Green Coriander to garnish POORI INGREDIENTS: 1) 1/2 Kg Whole wheat Flour 2) Salt to taste 3) 3 Teaspoon Oil 4) Water to Knead the flour PREPARATION TIME: 30 Minutes HOW TO PREPARE: ALOO KI SABZI * Boil the potatoes, Peel them and Mash them roughly when cooled * In a wok, Heat the oil, crackle some Methi seeds and mustard seeds * Add Asafoetida and green chillies and saute for a minute * Add Tomatoes and Salt, saute till soft * Add Turmeric and Red chilly powder, saute till masala leaves oil * Add Mashed potatoes to the tomato masala, mix well and add 2 cups of water * Cover and let it cook for few minutes, finally add dry mango powder * Serve hot with fresh

INGREDIENTS: 1) 1/4 Cup Butter 2) 1 Cup Condensed Milk 3) 50gms Milk Chocolate 4) 2 Teaspoon Cocoa Powder 5) Few Drops of Vanilla Essence 6) Pinch of salt PREPARATION TIME: 1 Hour 20 minutes HOW TO PREPARE: * In a bowl, heat butter and add condensed milk * Cook it on simmer flame, add pinch of salt * Break the chocolates into small pieces and add it to the pan * Add Vanilla essence and mix continuously * Add cocoa powder and mix well, cook till the mixture starts leaving sides * When mixture tries to come together, take off heat and let it chill for an hour * It forms dough like consistency, take small portions and make small balls out of it * Cover the balls in different sprinklers and condiments or crushed oreo biscuits * You can make a white truffle too with white chocolate and no cocoa powder * Serve at room temperature! Its a hit with kids!!

INGREDIENTS: 1) 200 gms Black Chana Sprouts 2) 100 gms Green Moong Sprouts 3) 1 Onion Chopped 4) 2 Tamotoes Chopped 5) 1/2 Teaspoon Jeera/Cumin seeds 6) 1 Tablespoon Oil 7) A Pinch of Asafoetida 8) 1/2 Teaspoon Turmeric 9) Salt to taste 10) Black Pepper to taste 11) Red Chilly Powder to taste 12) 1/2 Teaspoon Dry Mango Powder 13) Fresh Coriander Chopped 14) 1/2 Lemon Juice (Optional) PREPARATION TIME: 30 Minutes HOW TO PREPARE: * In a pan or pressure cooker, boil water and add turmeric and little salt. * Add sprouts and let it boil till soft. When done drain and let it cool * In a pan, heat oil and crackle some jeera seeds and asafoetida * Add Chopped onions and saute a little till onions turn translucent * Add red chilly, mix and after a minute add chopped tomatoes * Add little salt and mix, saute till tomatoes get soft * Add sprouts and little water and let it cook * Add black pepper, dry mango powder and adjust salt * Serve hot with fresh coriander leaves and lemon

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