Me As Chef

INGREDIENTS: 1) 2 Cups Chole/White Chana/Chickpeas 2) 2 Onions 3) 4 Tomatoes 4) 2 Green Chillies 5) 1 Tablespoon Ginger Chopped 6) 5-6 Garlic 7) 2 Teaspoon Dry Pomegranate Seeds 8) 2 Teaspoon Dry Amla Powder/Dry Gooseberry powder 9) 1 Teaspoon Coriander Seeds 10) 3- 4 Cardamon Seeds 11) 1 Teaspoon Cumin Seeds 12) 3 Red Chillies 13) 2 Teaspoon Dry Fenugreek Leaves 14) 6 Whole Black Pepper 15) 1/4 Teaspoon Nutmeg Powder 16) 1/4 Teaspoon Ground Mace 17) 3 Cloves 18) 2 Cinnamon Sticks 19) 1 Black Cardamom 20) 2 Teaspoon Dry Mango Powder 21) 1 Teaspoon Turmeric 22) Salt to taste 23) 8 Cups of Water 24) Fresh Coriander for Garnish 25) Onion Slices For Garnish 26) Lemon wedges for garnish PREPARATION TIME: 8 Hours and 45 Minutes HOW TO PREPARE: * Soak the Chickpeas in 8 cups of water overnight for 8 hours in a pressure Cooker * After 8 Hours add Little Salt, Ginger, Black Cardamom and Dry Amla powder * Pressure Cook the Chole for 2 whistles and let it cool down * Drain the water

INGREDIENTS: 1) 3 Carrots 2) 1 Tomato 3) Handful of Raisins 4) 1 Teaspoon Mixed Seeds 5) Salt to taste 6) Black Pepper to taste 7) 2 Teaspoon of oil 8) 1 Teaspoon Urad Daal 9) Few Curry Leaves 10) 1/2 Teaspoon Mustard Seeds 11) Pinch of Hing 12) Fresh Coriander Leaves PREPARATION TIME: 15 Minutes HOW TO PREPARE: * In a bowl grate all the carrots * Add in chopped tomato * Sprinkle the mixed seeds in the bowl * Add Raisins and mix well all the ingredients * Sprinkle salt and pepper and mix well * In a small pan, heat oil and crackle mustard seeds * Add hing and urad dal to oil and let the dal to turn golden * Add curry leaves to the oil and let it sizzle * Add the tadka to the carrot bowl * Chop coriander leaves and throw them in the bowl * Give the salad a good mix and its ready

INGREDIENTS: 1) 1 Cup Atta/Whole Wheat Flour 2) 1/4 Cup Suji/Semolina 3) 1 Teaspoon Saunf/Fennel Seeds 4) 1/2 Teaspoon Elaichi/Cardamom Powder 5) 1/2 Teaspoon Dalchini/Cinnamom Powder 6) 1 Teaspoon Vanilla Essence 7) 1 1/2 Cup Sugar 8) 1/2 cup Milk 9) 1 Cup Oil 10) 1 Teaspoon Baking powder 11) 1/2 Teaspoon Baking Soda 12) Few strands of Kesar PREPARATION TIME: 1 hour 10 Minutes HOW TO PREPARE: * In a bowl, take atta, mix it with milk and oil to make a batter * Add Elaichi powder, cinnamon powder and kesar, mix well * Add Suji, fennel seeds and vanilla essence, mix well till no lumps are there * Keep the mix at room temperature for 10 - 15 minutes * Pre heat the oven, and grease the baking tray and keep aside * Add baking powder and baking soda to the batter and mix well * Pour the batter in the greased tray and keep it in oven for baking * Bake at 180 Degrees for 45 minutes or till the cake leaves the sides * Check with a knife or fork if cake done else keep for 5 mor

INGREDIENTS: 1) 2 Cup Peas 2) 1/2 Cup Mint Leaves 3) 3-5 Garlic Cloves 4) Salt to Taste 5) Black Pepper to Taste 6) 1 Tablespoon Butter PREPARATION TIME: 20 Minutes HOW TO PREPARE: * In a Pan melt the butter and add in chopped garlic * Saute for few minutes till garlic turns golden brown * Add in peas and mint leaves together and mix well * Sprinkle salt and black pepper, Mix well * Cook for 10 minutes and then take it off the heat * Let it cool a bit and then puree it * Pour the puree back in the pan and let it boil for 2 minutes * Done! Pour the soup in individual bowls and serve hot, warm or cold

INGREDIENTS: 1) 3/4 Cup Besan/Chickpea flour 2) 1/2 Cup Sattu/Roasted Chana Flour 3) 1/2 Cup Ghee Milk Solids 4) 1/2 Cup Cashew and Almonds Finely Chopped 5) 1 Cup Sugar 6) 4 Elaichi/Cardamom 7) 8-10 Black Pepper 8) 1/2 Cup Ghee PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Pulse in a grinder both cashew and almonds with cardomam and black pepper * It should be of sand like consistency, keep aside * In a wok dry roast the sattu and besan till its golden brown color * A nice nutty aroma comes from roasted besan * Add in Ghee milk solids(Leftover milk solids while making ghee at home) * Mix well till all ghee solids are coated with the besan mix * Add little ghee till all the mix seems wet and sticks together * Roast for another 2- 3 minutes to incorporate the ghee * Add the nuts mixture and mix well everything * Take off heat and put aside to cool, till its bearable to touch * Add Sugar and give a good mix to the laddoo mix * Take a little of mix in hand and make laddoos( r

INGREDIENTS: 1) 800 gms Chicken 2) 6 Dry Red Chilly 3) 10 Peppercorns/Golki 4) 3 Cloves/Long 5) 1 Stick Cinnamon 6) 1 Teaspoon Ginger Garlic Paste 7) 2 Tablespoon Curd 8) 1/2 Teaspoon Red Chilly Powder 9) Salt to taste 10) 1 Tablespoon Oil 11) 1/2 Cup Fresh Coriander Seeds 12) 1 Cup Water PREPARATION TIME: 1 Hour and 20 Minutes HOW TO PREPARE: * Wash the Chicken pieces well and keep aside * Add Curd and ginger garlic paste to the chicken pieces and mix well * Sprinkle salt and red chilly powder and mix well * Marinate chicken for 1 Hour * In a Pressure Cooker, heat up oil and crackle Cinnamon, cloves and peppercorns * Add in 6 Dry Red Chillies and let it splutter * Add in the Chicken and keep mixing * Cook till the curd is cooked, leaves oil and chicken has changed color * Add in water and Check salt level and throw in chopped coriander leaves * Close the cooker lid and give 3 whistles. * Open lid and further cook to dry it if any water is left * Once dry and cook

INGREDIENTS: 1) 500gms Empty Pea Pods/Matar Chilka 2) 1 Tablespoon Cumin/Jeera Seeds 3) 1 Tablespoon Mustard/Rai Seeds 4) 1 Tablespoon Fennel/Saunf Seeds 5) 2 Teaspoon Fenugreek/Methi Seeds 6) 1 Tablespoon Vinegar 7) 1/4 Teaspoon Asafoetida/Hing 8) 1 1/2 Teaspoon Red Chilly Powder 9) 1 Teaspoon Turmeric powder 10) Salt to Taste 11) 2 Tablespoon Mustard oil PREPARATION TIME: 1 Hour HOW TO PREPARE: * Take pea pods and de-seed them, Collect all empty pods in a bowl * Hold one end of the pod and gently peel away the membrane or skin covering it * After skinning take 2 bowls of pods for the pickle * Dry roast cumin, mustard methi and fennel seeds * Once aroma starts coming take off heat and grind it into powder form * Rub this dry roasted powder on the matar chilkas or pea pods * Add in salt, asafoetida, turmeric and red chilly powder and mix well * Pour in vinegar and mix well * Finally heat the mustard oil and pour it on the matar chilkas * Mustard oil locks in all the

INGREDIENTS: 1) 3 Tomatoes 2) 2 Tablespoon Tur Daal (optional) 3) 4 Garlic Cloves 4) A pinch of Asafoetida / Hing 5) 1/2 Teaspoon Mustard Seeds 6) 1/4 Teaspoon Jeera/Cumin Seeds 7) 1/2 Teaspoon Turmeric 8) 1 1/2 Teaspoon Rasam Powder 9) Few Curry Leaves 10) 1/4 Cup Fresh Coriander Leaves 11) Salt to taste 12) 7-8 Black Peppercorns 13) 2 Teaspoon Tamarind Pulp 14) 4 Teaspoon oil 15) Water as Required 16) Few fresh Curry Leaves INGREDIENTS FOR RASAM POWDER: 1) 1 Cup Coriander Seeds 2) 1/4 Cup Jeera/Cumin Seeds 3) 1/4 Cup Black Peppercorns 4) 1 Teaspoon Methi/Fenugreek Seeds 5) 1/4 Cup Dried Red Chillies 6) Few Dry Curry Leaves PREPARATION TIME: 30 minutes HOW TO PREPARE: * For rasam powder, dry roast all the ingredients mentioned for rasam powder * When nice aroma starts coming, cool down and grind it into powder * Store it in a air tight container for further use * You can increase the red chillies quantity if more spicy powder is required * Lets prepare the rasam wi

INGREDIENTS: 1) 2 Potatoes 2) 1 Cup Poha/Avalakki 3) 2 Slice bread 4) 1 Onion 5) 1/2 Capsicum 6) 1 Carrot 7) 2 Green Chillies 8) 1" Ginger 9)2 Tablespoon Besan / Chickpea flour 10) 1 Cup Sooji / Rava 11) 1 Teaspoon Jeera powder 12) 1/2 Teaspoon Red chilly powder 13) 1/2 Teaspoon Garam Masala 14) Salt to taste 15) Few sprigs of fresh coriander 16) Chaat masala to sprinkle 17) 2 Tablespoon oil PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Boil the potatoes, peel and mash them in a bowl * Chop Onion, Capsicum, Green Chilly, coriander finely, add to the bowl * Grate the carrot and ginger, and add to the bowl * Wash and soak poha for 2 minutes and drain excess water * When all water drains and poha fluffs up add it to the bowl * Add salt, red chilly powder, jeera powder and garam masala * Grind the bread slices into breadcrumbs and add it to the bowl * Add in Besan/Chickpea flour and mix all ingredients into a dough consistency * In a non stick pan, apply little oil

INGREDIENTS: 1) 150 gms Peanuts Roasted 2) 100 gms Chana Dal Roasted 3) 1 cucumber 4) 2 Tomatoes 5) 1 Onion 6) 1 Cup Fresh Coriander 7) 1/2 Cup Fresh Mint 8) 1 1/2 Lemons 9) Salt to Taste 10) Black pepper to taste 11) Chaat Masala to taste PREPARATION TIME: 15 Minutes HOW TO PREPARE: * Chop onions, tomatoes and cucumber in small pieces * In a bowl add roasted peanuts and chana daal * Add onions, tomatoes and cucumber and mix well * Sprinkle salt, Black pepper and Chaat masala * Add Fresh Chopped coriander and mint * Mix well and serve * Serve with Drinks or salads

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