Me As Chef

INGREDIENTS: CAKE BATTER: 1) 1 Cup Self Raising Flour 2) 1 cup Sugar 3) 1 Cup Softened Butter 4) 1 1/2 Teaspoon Baking Powder 5) 4 Teaspoons Cocoa Powder 6) 3 Eggs 7) 4 Tablespoon hot Milk/Water 8) 1/2 Cup Raisins/Almond Slices 9) 1/4 Cup of Granulated Sugar CHOCOLATE GANACHE: 1) 1 Cup Cream 2) 1 Cup Melted Chocolate PREPARATION TIME: 50 Minutes HOW TO PREPARE: * Preheat the oven to 180 degrees * Prepare the cake tin and keep aside * In a bowl beat together eggs, sugar, butter, flour and baking powder * In a seperate bowl mix water and cocoa powder till it is a thick paste * Add cocoa paste to cake batter and beat till its a smooth batter * Pour the batter into prepared tin * Bake for 30 Minutes or till it leaves the side of the tin * Keep it aside to cool it completely before icing * For chocolate ganache take cream and chocolate in a bowl * Microwave for 40 minutes and mix well till a smooth paste * Let it cool till it thickens a little * Pour the ganache o

INGREDIENTS: 1) 2 Cup Sprouts 2) 1 Mango ripen 3) 1 Cucumber 4) 1 Cup Cherry Tomatoes 5) Rock salt to taste 6) Black pepper to taste 7) 1 Green Chilly 8) 1/2 Lemon Juice 9) 1/4 Teaspoon Turmeric 10) Fresh Coriander Leaves PREPARATION TIME: 15 Minutes HOW TO PREPARE: * Boil the sprouts in salted and turmeric water till soft and let it cool * Dice the ripen mango and add to a salad bowl * Chop the cucumber and coriander leaves and add to salad bowl * Half or slice the cherry tomatoes and throw in the salad bowl * Add in sprouts, rock salt, black pepper and lemon juice * Finely Chop the green chilly(optional) and add it to bowl too * Mix everything and serve

HOLI SPECIAL - PINDI CHANNE INGREDIENTS: 1) 500 gms Channe or Chickpeas 2) 2 Onions puree 3) 2 Tomato Puree 4) 2 Teaspoon Ginger Garlic paste 5) 2 Tablespoon oil 6) 1 Teaspoon coriander 7) 1 Teaspoon Dry Mango Powder 8) 1 Teaspoon turmeric Powder 9) 1/2 Teaspoon Pomegranate seeds 10) 1 Teaspoon Jeera/Cumin powder 11) 4-5 Dry red chillies 12) 4-5 Cardamom Seeds 13) 2 Cloves 14) A pinch of Nutmeg 15) Salt to taste 16) Coriander for garnish PREPARATION TIME: 1 hour 40 Minutes HOW TO PREPARE: * Wash chickpeas and soak them in hot water for 1 hour ** * Pressure cook them to get 3 whistles or cook till they are soft * Chop and puree onions and tomatoes separately, keep aside * In a pan dry roast cardamom, cloves, nutmeg, dry red chillies * Grind the roasted masalas and pomegranate seeds, keep it aside * In a Pressure cooker heat oil and add onion paste, ginger garlic paste * Saute the paste till onions dry and turn brown * Add tomato paste and turmeric powder, saute well ti

INGREDIENTS: 1) 500 gms Salmon fillets 2) 2 Cups of Rice 3) 2 Onions 4) 250 gms Beans 5) 2 Green Chillies 6) 1 Teaspoon Jeera/Cumin seeds 7) 1/4 Teaspoon Red chilly powder 8) Salt to taste 9) Black pepper to taste 10) 1/2 Lemon Juice 11) Few Roasted Peanuts 12) 2 Tablespoon oil PREPARATION TIME : 20 Minutes HOW TO PREPARE: * Marinate the fish in salt, pepper and lemon juice. Leave for an hour * Wash and cook rice till done, drain water and keep aside * In a pan, heat oil and crackle jeera seeds * Saute chopped Onions and green Chillies * Add Rice and mix well, saute for a minute and keep aside * In another pan heat oil, put fish fillet skin down first * Sprinkle red chilly powder, cook for 5 minutes on each side * When fish is done take it out, put beans in the same pan and leftover oil * Add salt and pepper to beans and saute till they are soft * All three elements done, time to plate up * Serve rice on plate with salmon fillet and beans on the side * Sprinkle s

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

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