Me As Chef

INGREDIENTS: 1) 250 gms Okra/Bhindi 2) 4 Tablespoons Besan/Gram Flour 3) 1 Tablespoon Rice Flour 4) 1 Teaspoon Red chilly powder 5) 1 Teaspoon Jeera Powder 6) 1 Teaspoon Dry Mango Powder 7) 1/2 Teaspoon Garam Masala 8) Salt to taste 9) 1/4 Cup water 10) Oil for frying 11) Chaat Masala to sprinkle on top PREPARATION TIME: 20 Minutes HOW TO PREPARE: * Wash and dry the okra with a kitchen towel * Cut the okra into half and keep it in a bowl * Add Besan, rice flour and salt to the bowl and mix it * Mix to evenly coat the okra with besan and rice flour mix * Add red chilly powder, jeera powder, dry mango, and garam masala * Mix the masalas with okra * Sprinkle water and give a good mix, this lets besan to stick to okra * Keep sprinkling water and mixing till okra is completly covered * Heat uo oil for frying the okra * Add in okra one at a time in oil * Fry till its brown and crisp * Take okra out of oil on kitchen towel to drain extra oil * Sprinkle with chaat masala

INGREDIENTS: 1) 250gms Flour 2) 250gms Butter 3) 3-4 Eggs 4) Salt to taste 5) Black pepper powder 6) Red Chilly powder 7) 1/2 Cup Milk 8) 1/2 Cup Water PREPARATION TIME: 1 Hour and 20 Minutes HOW TO PREPARE: * In a boiling water pan hard boil the eggs * Peel the eggs and cut them in half * Sprinkle salt, red chilly powder and black pepper, keep aside * In a bowl take flour and add a pinch of salt to it * Add in butter and rub it in, chunks of butter should be still visible * Add in 1/2 Cup of cold water and make a dough * Roll out the dough with a rolling pin, butter merging in flour is visible * Fold the third of flour till centre and rest third on top of it * Roll out the dough again, and fold again the same way * Keep rolling and folding for 3 more times * Wrap the folded dough in cling sheet and keep refrigerated for 30 minutes * Take it out after 30 minutes and cut in 5 cm * 5 cm squares * Keep the half cut egg face down on each square sheet * Take the oppos

INGREDIENTS: 1) 1 Glass water 2) 1 Lemon juice 3) 6 Teaspoons Powdered Sugar 4) 2 Pinch dried mint leaves 5) 2 Pinch of Chilli Flakes 6) Few Grapes(Black/Green) 7) Ice Lolly Moulds (small) PREPARATION TIME: 3 hrs HOW TO PREPARE: * Chop the grapes and add them to each mould equally * In a bowl mix sugar in water completely * Add Chilly flakes, mint and lemon juice to the water * Add this water mixture to moulds * Freeze for 3 hours till its set * Take out of mould and enjoy Tangy Lollies

INGREDIENTS: 1) 4 Tomatoes 2) 2 Carrots 3) 1 Onion 4) 6-7 Cloves of Garlic 5) 7-8 Black Peppercorns 6) 4 Teaspoons Butter 7) 1 Teaspoon Jeera Powder 8) Salt to taste 9) Black pepper to taste 10) 1/2 Cup Milk 11) 1/2 Cup Cream 12) Dry Mint to Sprinkle 13) Bread Croutons (Optional) PREPARATION TIME: 20 Minutes HOW TO PREPARE: * Wash and chop the tomatoes and onion * Peel and chop the carrots * In a pressure cooker, melt butter and add garlic cloves * Saute for a minute, but do not burn the garlic * Add in Chopped Onion and black peppercorns * Saute till onions get translucent * Add in carrots and let it cook for 2 minutes * Add Tomatoes, salt, black pepper and jeera powder * Pressure Cook for 3 Whistles, open lid when its cooled * Blend the soup in the cooker to a fine consistency * Add milk and stir it * Add more water if the consistency looks thick * Boil the soup for couple of minutes and done * I avoided sugar and added milk instead and no extra butter * Pour

INGREDIENTS: 1) 2 Cups Rice 2) 1 Cup Chana Dal 3) 3 Potatoes 4) 1 Cup Peas 5) 2 Onions 6) 1 Lemon 7) 8-10 Curry Leaves 8) 1/2 Teaspoon Mustard Seeds 9) 1/2 Teaspoon Jeera Seeds 10) 1/4 Teaspoon Asafoetida 11) 1/2 Teaspoon Turmeric 12) 1 Teaspoon Red Chilly Powder 13) 1/2 Teaspoon Jeera powder 14) 2 Green Chillies 15) 2-3 Cloves 16) 6-7 Black Peppercorns 17) 2 Green Elaichi/Cardamom 18) Salt to taste 19) Fresh Coriander Leaves for garnish 20) 2 Tablespoon oil PREPARATION TIME: 40 Minutes HOW TO PREPARE: * Cut onion into thin slices * Wash and cut potatoes into big chunks * Cut the lemon into wedges and keep aside * In a pressure cooker add oil, crackle mustard and jeera seeds * Add in Asafoetida, cardamom, cloves, black peppercorns and sliced onions * Saute till onions turn golden * Add in curry leaves and chana daal * Cook for a minute and add turmeric, red chilly, jeera powder and green chillies * Add in rice, Lemon wedges, salt and water(Ratio 1:2) - 4 Cups of water

INGREDIENTS: 1) 3-4 Tortillas/Rotis 2) 2 Chicken Breast 3) 1 Cucumber 4) 2 Tomatoes 5) 1/2 Cup Mint Chutney 6) 1/2 Cup Mayonnaise 7) 1/2 Teaspoon Red Chilly powder 8) 1/2 Teaspoon Garam Masala 9) 1 Lemon Juice 10) 1 Teaspoon Ginger Garlic paste 11) Salt to taste 12) Black pepper to taste 13) 2 Tablespoon oil 14) Cling film/Foil PREPARATION TIME: 15 Minutes HOW TO PREPARE: * Wash chicken and cut it into tin strips * Marinate it in ginger garlic paste, garam masala, red chilly and salt * Keep it marinated for 2 hours * Cut the cucumber and tomatoes into thin long strips * Heat the tortillas and lay them on a surface * Heat little oil in a flat pan or a grill pan * Grill the chicken strips on the hot grill * Once done sprinkle lemon juice and keep aside * Apply some mint chutney to tortillas * Keep Chicken, cucumber and tomato strips on tortilla * Pour some mayonnaise, sprinkle salt and black pepper * Roll the tortilla tight and wrap it in cling film or foil * Keep i

INGREDIENTS: 1) 1 Kg Chicken large cuts 2) 2 Cups Flour/Maida 3) 3 Eggs 4) 1/4 Teaspoon dried ginger powder 5) 1/2 Teaspoon Garlic powder 6) 1 Teaspoon Red Chilly Powder 7) 1/2 Teaspoon Oregano 8) 1 Teaspoon Crushed Dried basil Leaves 9) 1 Teaspoon Crushed Dried Curry Leaves 10) 1 Teaspoon Mustard seed powder 11) 1/2 Teaspoon white pepper powder 12) Black pepper to taste 13) Salt to taste 14) 3 Cups Buttermilk 15) Oil to fry 16) Chaat Masala and Lemon Wedges PREPARATION TIME: 1 hour 30 minutes HOW TO PREPARE: * Wash the chicken pieces and prick it with fork * Soak the chicken in buttermilk for an hour * Take mustard seeds and grind them into powder, add it to the flour * In a large bowl mix ginger, garlic, red chilly, salt, black pepper and white pepper powder * Add this dry powder mix to flour and mix well * Add Oregano, crushed basil and curry leaves and mix well * Divide the flour mix in two different bowls * In another bowl beat the eggs * Meanwhile heat up the o

INGREDIENTS: 1) 250 gms Kale Chane/Black Gram 2) 2 Onions 3) 2 Tomatoes 4) Lemon Wedges 5) 2-3 Green Chillies 6) 1/2 Teaspoon Amla Powder 7) 1 Teaspoon Coriander powder 8) 1 1/2 Teaspoon Dry Mango Powder/Amchoor 9) 1/2 Red Chilly powder 10) 1/2 Teaspoon Black pepper powder 11) 1 Teaspoon Cumin powder 12) 2 pinch dry ginger powder 13) 2-3 Cardamom seeds 14) 1" Cinnamom Stick 15) 3-4 Cloves 16) A pinch of nutmeg 17) Salt to taste 18) Fresh coriander leaves to garnish 19) 2 Tablespoon of hot ghee 20) Fresh Ginger Julienne PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Soak the black grams in water for 8 hours * Finely Chop the onions, tomatoes and green chillies, keep aside * Add amla and salt to water and Boil the black gram in this water * Cook till black grams are soft or can be broken easily between two fingers * Drain excess water and keep aside * Dry roast cardamom, cinnamon, cloves and nutmeg * Grind the dry roasted spices and add it to the black gram * Add co

INGREDIENTS: 1) 500 gms Chicken Medium cut 2) 1 Cup Curd/Yogurt 3) 2 Teaspoon Carrom /Ajwain seeds 4) 2 Teaspoon Ginger Garlic Paste 5) 6-7 Black Peppercorns 6) 3-4 Cloves 7) 1 Cup Cream/Malai 8) 2 Onions 9) 1 Tablespoon Oil 10) 2 Green Chillies 11) Black Pepper powder to taste 12) Salt to taste PREPARATION TIME: 2 hour 30 minutes HOW TO PREPARE: * Chop the onion and green chillies and keep aside * Wash and clean the chicken and keep it in a large bowl * Make cuts on the chicken flesh * Add Curd, ajwain and ginger garlic paste on chicken and massage it well on it * Add salt and black pepper powder and mix well * Keep it aside for 2 hours to get the flavours infused in chicken * In a wok, heat up oil and crackle black pepper and cloves * Add in chopped onions and saute till its brown * Add in all the chicken pieces, green chillies and left over curd masala * Cook it covered and keep mixing it till chicken is soft * Adjust the salt and black pepper if required * F

INGREDIENTS: 1) 250 gms Karela/Bitter Gourd 2) 3 Potatoes 3) 1 Onion Chopped 4) 1/2 Teaspoon Jeera 5) 1/2 Teaspoon Coriander Seeds 6) 1/2 Teaspoon Turmeric powder 7) 1/2 Teaspoon Jeera Powder 8) 1/2 Teaspoon Red Chilly 9) 1/2 Teaspoon Amchoor Powder/Dry Mango 10) A pinch of Asafoetida 11) Salt to Taste 12) Oil to Fry 13) Tread to tie 14) Chaat Masala to Sprinkle 15) Fresh Coriander Leaves for garnish PREPARATION TIME: 1 Hour and 30 Minutes HOW TO PREPARE: * Wash the bitter gourd with hot water and peel it * Do not throw the peel - Chop it and keep aside * Keep the peel also in salted water and drain after one hour * Make a slit and take out all seeds from inside * Sprinkle salt and turmeric on peeled bitter gourd and mix well * Keep it for one hour to remove the bitterness * After one hour wash it thoroughly, to remove excess salt * Boil the potatoes, peel and mash it * In a wok, heat up little oil and crackle jeera and coriander seeds * Add Chopped onions, bitter

INGREDIENTS: 1) 250 gms Mutton Liver/Kalegi 2) 2 Potatoes 3) 2 Onions Finely Chopped 4) 2 Tomatoes Chopped 5) 1 Cup Curd/Yogurt 6) 2 Teaspoon Ginger Garlic Paste 7) 1 Teaspoon Turmeric 8) 1/2 Teaspoon Red Chilly Powder 9) 1/2 Teaspoon Jeera Powder 10) 1 Teaspoon Coriander Powder 11) 1 Teaspoon Garam Masala 12) 1 Tablespoon Kasoori Methi 13) 3-4 Cloves 14) 2 Green Cardamoms 15) 4-5 Black Peppercorns 16) 1 Teaspoon Jeera 17) Salt to taste 18) 3 Tablespoon of Ghee/Clarified Butter/Oil 19) Fresh Coriander Leaves 20) Ginger Julliennes for Garnish PREPARATION TIME: 40 Minutes HOW TO PREPARE: * Kalegi should be diced in small pieces * In a wok heat oil, crackle jeera seeds, cardamoms, cloves and peppercorns * Add in finely chopped onion and ginger garlic paste, Let it brown * Add in Kalegi pieces, stir till it changes color and starts to release its juices * Let it cook for 5 minutes and then add tomatoes, Potatoes and turmeric powder * Stir and let it cook on medium heat till

INGREDIENTS: 1) 250 gms Paneer 2) 2 Onions 3) 2 Capsicum 4) 6-7 Diced Pineapple 5) Salt to taste 6) Black Pepper to taste SAUCE: 7) 1 1/2 Cups Water 8) 1 Cup Tomato Puree 9) 1/2 Cup Tomato Juice 10) 6 Teaspoon Sugar 11) 1/4 Carrot 12) 1 Red Capsicum 13) 2 Slices Pineapple 14) 1/2 Cup Pineapple Juice 15) 1 Onion Pureed 16) 1" Ginger Pureed 17) 2 Teaspoon Cornstarch 18) 2 Teaspoon Vinegar 19) Salt to taste 20) Pepper to taste 21) Red Color ( Optional) 22) 2 Tablespoon oil PREPARATION TIME: 40 minutes HOW TO PREPARE: * First we will prepare the sauce * Finely dice(very small) carrot, red capsicum and pineapple * Mix water, tomato puree, tomato juice, sugar, pineapple juice and vinegar * Add finely diced capsicum, pineapple, and carrot to the liquid mix * Heat oil in a deep pan, add onion puree and ginger puree, saute till translucent * Add red color if you want and saute further for a minute * Add in the liquid mix and let it boil for 10 minutes * Once the flavour

INGREDIENTS: 1) 250 gms Musrooms 2) 1 Bunch Spinach leaves 3) 4-5 Tortilla Wraps 4) 3-4 Garlic CLoves 5) 1 Cucumber 6) 1 Capsicum 7) 1 Tablespoon Butter 8) Mayonnaise as required 9) Ketchup as required 10) Salt to taste 11) Black pepper to taste 12) Cheese Slices PREPARATION TIME: 45 Minutes HOW TO PREPARE: * wash and Chop the mushrooms and spinach separately * Slice the cucumbers and capsicum finely and keep separately * Heat a pan and add in butter to melt * Chop the garlic and throw it in butter to release its flavour * Add in chopped mushrooms and saute till it gets soft * Add in Chopped Spinach and cook further till leaves wilt off * Add in salt and black pepper according to your taste, mix well * In a flat pan, heat up the tortilla wraps on both sides * In a tortilla wrap, add 1 tablespoon of mushroom spinach mix * Pour mayonnaise generously and sprinkle salt and pepper if required * Add cucumber and capsicum slices and wrap the tortilla in a roll * Roll ti