Me As Chef

INGREDIENTS: 1) 5-6 Potatoes 2) 1 Bunch Spinach 3) 2 Tablespoon oil 4) 1/2 Teaspoon Jeera seeds 5) 1/2 Teaspoon Turmeric Powder 6) 1/2 Teaspoon Red chilly Powder 7) 1/2 Teaspoon Coriander Powder 8) 1/2 Teaspoon Jeera Powder 9) Salt to taste 10) 1-2 Fresh Green chilly 11) Fresh coriander to garnish PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Wash the spinach leaves and chop it very finely, keep aside * Peel and wash the potatoes, cut them in small cubes * In a wok, heat oil and crackle jeera/cumin seeds * Add Turmeric powder and potatoes, mix well and let it cook * Cook the potatoes till almost soft, or the sides get a brown color * Add chopped spinach, green chilly(cut lenght wise) and mix well * Cook till spinach reduces and changes color * Add Coriander, red chilly, jeera powder, salt and mix well * Further cook for 2-3 minutes and its done * Serve hot with parathas, naan, or chapatis, garnish with fresh coriander

INGREDIENTS: 1) 2 Slices Bread 2) 1/2 Teaspoon Cinnamon Powder 3) 1 Teaspoon Sugar 4) 2 Teaspoon Butter 5) 2 Tablespoon Yogurt 6) Few fresh grapes or any fruit of choice 7) 1/2 Cup dehydrated Cranberries optional 8) Chocolate coated Raisins/Almonds optional PREPARATION TIME: 15 Minutes HOW TO PREPARE: * Melt butter in a pan and coat the pan with it * Sprinkle Sugar and cinnamon powder on pan * Put the bread slice in pan * Let it cook till sugar is melted and sticks to bread slice * Move the slice in the pan to get the sugar and cinnamon on the edges * Turn the bread slice and toast the other side too * Make sure there is no sugar or cinnamom before adding another bread slice * Serve hot with fresh fruits, dehydrated fruits, and dry fruits * Add some chocolate bites and yogurt to the serving plate

INGREDIENTS: 1) 1 Mango 2) 1 Cucumber 3) 8-9 Cherry Tomatoes 4) 50 gms Paneer/cottage cheese 5) 1/4 Cup Dehydrated cranberries 6) Salt to taste 7) Black Pepper to taste 8) 1/2 Lemon Juice 9) 1 Green Chilli 10) Few Peanuts/Pine nuts 10) Fresh Mint Leaves to garnish PREPARATION TIME: 15 Minutes HOW TO PREPARE: * Wash and peel mango, cut 1" julienne and put them in a bowl * Peel and cut 1 " julienne of cucumber, add to mango bowl * Cut the tomatoes in slices and add it to mango bowl * Chop green chillies finely and add this to the bowl * Add dehydrated cranberries(or Raisins) and crushed paneer to the bowl * Sprinkle salt, black pepper and peanuts and mix well * Serve Chilled to guests with fresh mint leaves as garnish

INGREDIENTS: 1) 2 Cups Rice or leftover cooked rice 2) 1 Broccoli 3) 4-5 Garlic Cloves Chopped 4) 1-2 Onion 5) Salt to taste 6) Black pepper to taste 7) 1 Tablespoon Clarified Butter/Ghee 8) 2-3 Eggs PREPARATION TIME: 30 minutes HOW TO PREPARE: * Cook the rice in 5 times water and salt, when cooked drain water and keep aside * Wash and Chop the broccoli very finely and keep aside * Finely chop garlic cloves and onions too * In a wok heat up butter, add in the garlic and saute for few seconds * Add onions and saute till onions turn translucent * Add in chopped broccoli and mix well, let the broccoli cook for a few minutes * Add in Cooked rice or leftover rice and mix well till everything turns green * Sprinkle salt and black pepper according to ur taste * Prepare a sunny side up egg for each member * Serve the rice hot with sunny side up on the bed of broccoli rice

INGREDIENTS: 1) 2 Cups Self Raising Flour 2) 1 Cup Softened Butter 3) 1 Tablespoon Jeera/Cumin 4) 1 Cup Sugar Powder 5) 1 Teaspoon Salt PREPARATION TIME: 2 Hours HOW TO PREPARE: * In a bowl take softened butter and add sugar to it * Mix well butter and sugar tll its light * Add Salt and Jeera seeds and mix well * Add in self raising flour in batches and keep mixing * Mix in all the flour till it forms a soft dough * Wrap the dough in cling sheet and let it rest in fridge for 30 minutes * Roll out the dough and cut the dough into different shapes * Place all the cut and shaped cookies on a lined baking tray * Leave a little gap between cookies while placing on tray, as they expand a little * Bake them at 180 degrees for 20 minutes * Once baked, cool them and store them in air tight containers * Enjoy these savory cookies with tea and pack them for lunch bags too

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