Me As Chef

INGREDIENTS: 1) 1 1/2 Cups Rice 2) 1/2 Cup Dried Tamarind 3) 4 Teaspoons Chana Daal 4) 4 Teaspoons Urad Daal 5) 1 Teaspoon Mustard Seeds 6) 1/4 Teaspoon Asafoetida 7) 1 Teaspoon Coriander Seeds 8) 1/2 Teaspoon Fenugreek Seeds 9) 2 Dried Red Chillies 10) 2 Green Chillies 11) Few Curry Leaves 12) 1/2 Cup Peanuts 13) 1 Cup hot water 14) 1 Teaspoon Turmeric 15) Salt to taste 16) 3 Tablespoon oil PREPARATION TIME: 40 Minutes HOW TO PREPARE: * In a pan dry roast the peanuts and keep aside to cool * In a pan Dry roast fenugreek seeds, coriander seeds, grind to make powder * In a bowl add hot water to tamarind and keep soaked till soft * Once its soft, mash it and take out the tamarind pulp * In a deep vessel, cook rice till done and strain extra water and keep aside * In a wok, heat oil and add chana daal and saute it * Add Urad daal, mustard seeds, red chilly, green chilly, and asafoetida * Saute till mustard seeds crackle, add curry leaves and turmeric powder * Finally add

INGREDIENTS: 1) 250 gms Seedless Khajur/Dates 2) 1/4 cup Almonds 3) 1/4 Cup Cashew 4) 1/4 Cup Pistachios 5) 3 Tablespoon Poppy Seeds 6) 1/2 Teaspoon Elaichi/Cardamom Powder 7) 1 Tablespoon Ghee/Clarified Butter 8) Few Foil sheets PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Chop the dates into small fine pieces and keep aside * In a pan add little ghee and roast nuts till 2-3 minutes * Add rest of the ghee and add all chopped dates * Keep mixing till dates mixture is melted and no lumps are there * Do not cook on high flame as the dates can burn, always low flame * Add in Elaichi powder and half of the poppy seeds * Keep stirring and add chopped nuts, mix till it the mix comes together * Take pan off heat and let the mix cool a little, till it can be handled * When the temperature is enough to take it in hand, divide mix into 4 parts * In a plate spread rest of the poppy seeds * Make 3" thick cylinder from one part and roll it onto poppy seeds * Similarly do

INGREDIENTS: 1) 1 Cucumber 2) 2 Tomatoes 3) 1/2 Cup Pomegranate Seeds 4) 1 Beetroot 5) Few Mint Leaves 6) 2 Green Chillies 7) Few Coriander Leaves 8) Handful Peanuts 9) Handful Raisins 10) Salt to taste 11) Black Pepper to taste 12) 1/2 Teaspoon Roasted Jeera Seeds 13) 1 Lemon Juice PREPARATION TIME: 15 Minutes HOW TO PREPARE: * Chop Cucumber, tomatoes and beetroot and mix it in a bowl * Chop fresh coriander and mint leaves and add to the bowl * Add pomegranate seeds and chopped green chillies * Sprinkle peanuts, raisins, salt and black pepper * Roast jeera seeds till it turns dark, grind and sprinkle it in bowl * Pour lemon juice and give a good mix to the salad * Serve immediately as salad or with tacos as a side dish

INGREDIENTS: 1) 250 gms Prawns 2) 1 Onion 3) 2 Green Chillies 4) 5-6 Garlic Cloves 5) 1/2 Cup Coriander Leaves 6) 2 Tablespoon Red chilly Sauce 7) 1/2 Tablespoon Soya Sauce 8) 1/4 Tablespoon Vinegar 9) 1 Tablespoon oil 10) Lemon Wedges for garnish PREPARATION TIME: 20 minutes HOW TO PREPARE: * De-vein and wash the prawns and keep them on kitchen towel * Chop Onions, garlic and slit the green chilly * Chop the coriander leaves and keep aside * In a wok, Heat oil, add garlic and saute for a minute * Add onions and saute till translucent * Add in the washed prawns and cook till almost done or turns pink * Add green chillies, and saute for a minute * Pour red chilly, vinegar, and soya sauce, mix well * Add chopped coriander leaves and give a good mix to the prawns * Serve hot with lemon wedges

INGREDIENTS: 1) 4 Medium size potatoes 2) 1/2 Cup Olive oil 3) 8-9 Garlic Cloves 4) 1 Teaspoon Lemon Zest 5) 1 Teaspoon Oregano 6) 1/2 Cup Cheddar Cheese 7) 3-4 Bacon Slices (Optional) 8) Salt to taste 9) Black pepper to taste 10) Fresh Mint Leaves for garnish PREPARATION TIME: 1 hour 20 minutes HOW TO PREPARE: * Wash and peel the potatoes and wipe them dry * Keep 2 wooden spoons or chopsticks on two sides of potato * Cut very thin slices till the wooden spoon, do not cut completely * Let the potato be intact from the bottom * Chop garlic cloves and mix it in olive oil, add oregano too * Grate cheddar cheese and keep aside * Fry the bacon slices till crisp and crush it once its cool * On the potatoes apply olive oil mix till oil seeps in the slices * Sprinkle salt and pepper generously * Bake the potatoes at 220 degrees for 20 minutes on a lined baking tray * Take the potatoes out and apply another coat of olive oil * Put some cheddar cheese on the top and put them

INGREDIENTS: 1) 2 Cups White Channa/ChickPea 2) 2 Tomatoes 3) 1/2 Cup Fresh Coriander Leaves 4) 1/2 Cup Pomegranate seeds 5) 1 Tablespoon Pitted Olives 6) 1 Cucumber 7) 2 Cubes of 1" each processed cheesed 8) 1 Tablespoon Light Mayonnaise 9) 1 Teaspoon Mustard Sauce 10) Salt to taste 11) Black pepper to taste 12) Few Roasted Groundnuts or Pine Nuts PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Soak the Chickpeas in water for about 8 hours * Cook it till the peas are soft and can be mashed between two fingers easily * Strain excess water from chickpeas and keep aside * Chop the tomatoes, oilves, Cucumber and fresh coriander, keep it in a bowl * Add pomegranate seeds to the above mix * Finely dice the cubed cheese into small cubes and add to the bowl * Add the cool Channa to the bowl and give a good mix * Pour Mayonnaise and mustard and mix well till everything is coated * Sprinkle salt and pepper and mix well * Garnish with roasted pine nuts or ground nuts and f

INGREDIENTS: 1) 3 Raw bananas 2) 2 Onions grind to paste 3) 3 Tomatoes grind to paste 4) 2 Teaspoon Ginger garlic paste 5) 1/2 Cup Besan/Gram Flour 6) 1 inch grated Ginger 7) 1/2 Cup Curd 8) 1/4 Cup Fresh Coriander leaves 9) 4-5 Green Chillies 10) 1/2 Teaspoon Jeera Seeds 11) 1 Teaspoon Garam Masala 12) 1 Teaspoon Red Chilly Powder 13) 1 Teaspoon Coriander powder 14) 1 Teaspoon Turmeric powder 15) Pinch of Asafoetida 16) 2 Bay Leaves 17) 2-3 Cloves 18) 1 inch Cinnamon Stick 19) 2 dry red chillies 20) Salt to taste 21) Oil to fry PREPARATION TIME: 45 Minutes HOW TO PREPARE: * In a pressure cooker add water and the raw bananas, cook for 2 Whistles * Take bananas out and peel them, in a bowl mash the bananas * Add finely chopped Fresh coriander and green chillies * Add grated ginger, jeera seeds, salt, half garam masala and besan, mix well * It should be like mashed potato consistency * Form balls or rolls of this mix and keep them on a plate * Heat oil in a wok and fry t