Me As Chef

INGREDIENTS: 1) 250 gms Jamoon/ Java Plum 2) 1 Cup Sugar 3) 1 Cup Cream 4) 1/2 Cup Milk 5) 2 Sachets Gelatine 6) Vanilla Essence 7) 1/4 Cup Cashew Grounded 8) Few Pomegranate seeds PREPARATION TIME: 4 Hours HOW TO PREPARE: * In a pan mix milk and cream and heat it * Heat till it comes to a boil, take it off heat * Add in 3/4 of sugar mentioned and mix well till it dissolves * Add in vanilla essence and gelatine Powder * Mix till gelatine is dissolved completely * Pour the mix in tilted glasses till the brim * Keep glasses in the fridge to set it up for 2 hours * Till then de-seed the jamoon and make a puree of the pulp * Add 1/4 cup sugar and mix till it dissolves * Strain the sweet pulp of jamoon and keep aside pulp * Add gelatine to the jamoon water from jamoon pulp * Mix till gelatine dissolves completely * Pour the jamoon water to the glasses with half vanilla panacotta * Let the glass set for more 2 hours * Before serving sprinkle grounded cashew powder an

INGREDIENTS: 1) 1 Bunch Amaranth Leaves 2) 1 Bunch Spinach Leaves 3) 1 Cup Chana Sprouts 4) 1 Chopped Onion 5) 2 Chopped Tomatoes 6) Few Garlic Cloves 7) 1/2 Teaspoon Jeera/Cumin Seeds 8) 1/2 Teaspoon Red Chilly powder 9) 1/2 Teaspoon Turmeric powder 10) 1/2 Teaspoon Dry Mango powder 11) Salt to taste 12) 1 Tablespoon Mustard oil PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Wash and chop the spinach and amaranth leaves * Chop onion, tomatoes and garlic cloves and keep aside * In a wok, heat up oil and crackle jeera seeds, and saute garlic * Add in chopped onions and saute till it turns translucent * Add in Chopped tomatoes and turmeric, saute till tomatoes go soft * Add red chilly powder, salt and Chana sprouts, mix well * Add little water, cover the wok and cook for few minutes * Finally ad in chopped Spinach and Amaranth leaves and mix well * Sprinkle dry mango powder and cook till leaves wither * Cook till all water is evaporated and leaves come together * Serv

INGREDIENTS: 1) 1 Litre Milk 2) 1/2 cup Sugar 3) 3 Teaspoon Custard Powder 4) 2 Slices Bread 5) 2 Teaspoon Mixed Fruit Jam 6) 1 Fresh Mango 7) Few drops Vanilla essence 8) 2 Tablespoon cold milk 9) Colourful Sprinkles to garnish PREPARATION TIME: 1 hour 30 minutes HOW TO PREPARE: * Boil the milk in a pan and add sugar, mix well to dissolve to sugar * In a cup mix custard powder and cold milk till a smooth mix * Add Custard mix to the boiling milk and keep stirring to mix well * If not stirred while adding custard, little lumps may form * Don't Worry, just use a hand blender if lumps form * Once the milk gets thick take it off flame and let it cool down * Once cooled to room temp, keep it in refrigerator for further cooling * Wash and peel a mango and cut into small pieces and keep aside * Take the bread slices and cut the sides of them * Apply Jam on the bread and cover with another slice * Cut the jammed bread slices into small squares * Add the bread squares

INGREDIENTS: 1) 2 Cups Idly Batter 2) 1/4 Cup Green Mint Chutney 3) 1/4 Cup Tomato Ketchup 4) 1/2 Cup Bombay Mix/Bhujia/Nylon Sev 5) Salt to taste 6) Fresh Coriander to garnish PREPARATION TIME: 20 Minutes HOW TO PREPARE: * In a plate or dhokla maker plate apply oil * Pour half the batter on the plate and spread it to cover the plate * Put plate in steamer and steam for 6 minutes * Take it out and spread green mint chutney over it * Again pour rest of the batter on top of it and spread it * Steam again for 10 minutes and take it out to cool it down * Take the steamed idly roll out on a serving dish * Spread tomato ketchup on top and sprinkle Bhujia/Nylon Sev on top * Sprinkle coriander leaves and cut into triangles and serve * Thats Idly chaat Pizza

INGREDIENTS: 1) 250 gms Paneer 2) 2 bunch Fenugreek/Methi leaves 3) 1 Onion 4) 2 Tomatoes 5) 1 Teaspoon Ginger Garlic paste 6) 1 Teaspoon Jeera Seeds 7) 1/2 Teaspoon Coriander powder 8) 1/2 Teaspoon Red Chilly powder 9) 1/2 Teaspoon Haldi/Turmeric powder 10) 1/2 Teaspoon Jeera Powder 11) 1/2 Lemon Juice 12) Salt to taste 13) 2 Tablespoon oil PREPARATION TIME: 15 minutes HOW TO PREPARE: * In a wok, Heat oil and crackle jeera seeds * Add Chopped Onions, saute till color changes * Add Ginger garlic paste and saute for 3 minutes * Add turmeric and chopped tomatoes, cook till the water gets reduced * Put in chopped fresh methi leaves and stir well * Add salt and jeera powder, coriander powder and red chilly, stir well * Cook till methi looks done, add in paneer cubes and cook till paneer gets soft * Before serving just pour half a lemon juice * Serve hot with parathas, nan or chapatis

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