Me As Chef

This is a very special long lost recipe from the north of India. I always enjoyed it at my grandmom's house, but as the name suggests sometimes it used to come from other sources too! Its always called "DOLI aayi hai" as the house that prepares it makes sure relatives and friends receive the fried rotis or the basic masala mix. The house which receives masala mix again makes a whole lot of rotis and distributes them. During the time its prepared the aroma of the homemade traditional yeast and frying of wheat just makes it irresistable. It can be prepared plain or a filling of chana daal can be added! Try this long lost multani/punjabi recipe! #Longlostrecipe INGREDIENTS: 1) 2 Tablespoons KhasKhas/Poppy Seeds 2) 3 Pieces Dalchini/Cinnamon 3) 10 Nos cloves/Long 4) 1 Nos Jaifal/Nutmeg 5) 5 Black ELaichi/Cardomom 6) 3 Tablespoon Chana daal/yellow split lentil 7) 2 Glass of Water 8) 3 Kg Wheat Flour 9) 2 Tablespoons Sugar 10) Salt to taste PREPARATION TIME: 2 days HO

INGREDIENTS: 1) 4-6 Potatoes boiled 2) 1/2 Teaspoon Mustard Seeds 3) 1/2 Teaspoon Cumin/Jeera Seeds 4) 1/2 Teaspoon Turmeric Powder 5) 1/2 Teaspoon Red Chilli Powder 6) 1/2 Teaspoon Dry Mango Powder 7) 1/2 Teaspoon Coriander Powder 8) 1/2 Teaspoon Garam Masala 9) 1/2 Teaspoon Cumin Powder 10) A Pinch Asafoetida 11) Salt to taste 12) 2 Tablespoon Mustard Oil 13) Fresh Coriander Leaves for Garnish PREPARATION TIME: 30 Minutes HOW TO PREPARE: * peel and Cut the boiled potatoes into cubes and keep aside * In a wok, heat oil and crackle cumin and mustard seeds * Add Asafoetida and turmeric powder and mix well * Add in potato cubes and mix well * Add salt, red chilly, garam masala, coriander, cumin and dry mango powder and mix well * Cover and cook for a minute or two till potatoes soak in all the flavours * Take out in a serving bowl and garnish with fresh coriander and green chillies

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

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