Me As Chef

                                                                                                                          Kadhi Pakora is one of the most favourite comfort food from our Punjabi Cuisine. Recipes of Kadhi vary from each state to state but we will be making our punjabi version. Kadhi is basically a gravy prepared by sour curd and Besan ( Gram Flour). The pakodas are an added texture to the gravy and gives a nice taste to the palate. Punjabi Kadhi pakoda is best suited with steamed rice for lunch and dinner ideas! INGREDIENTS: 2 Cups Sour Curd 2 Cup Water 4 Teaspoon Besan( Gram Flour) 2 Tablespoon Oil 1 Teaspoon Ginger Green Chilli paste 1 Teaspoon Jeera (Cumin) seeds 1 Teaspoon Rai (Mustard) seeds A Pinch of Hing (Asafoetida) 6-7 Curry Leaves 2 Dry Red Chillies 1/2 Teaspoon sugar 1 Teaspoon Haldi (Turmeric) 1/2 Teaspoon Red Chilli Powder 1/2 Teaspoon Garam Masala 1 Tablespoon Fresh Chopped Coriander Salt to taste Black pepper to taste FOR PAKODAS 1/2 Cup Besan (Gram Flour

                                         Bach Baras is a hindu festival celebrated by mothers for their sons. On this occasion mothers start their day by worshiping A cow and it's Calf. Bach means “calf” and baras means “twelve”. Bach Baras or Gau Vats Dwadeshi follows janmashtmi (lord Krishna’s birth day). Women who have male kids fast on this day, depriving themselves from eating wheat or any grains and foodstuff prepared by cow’s milk. They also avoid using knife. Nothing should be chopped, not even vegetables. They eat sprouts and Jowar or Bajra Rotis. It is believed that worshipping cow gives prosperity and longevity of kids. Thali consists of - Starters - Sprouts of Green Moong - Sauted in little oil with Salt, Pepper and fresh Coriander and little Chaat Masala and Turmeric. Main Course - Kadhi - Cooked by mixing curd and besan(gram flour) and finished with some dried fenugreek leaves. Gatte ki Kadi - This Curry is made with onion and tomatoes and the "Gatte" is

INGREDIENTS:  2 Cups Atta/ Whole Wheat Flour  2 Beetroots  1 Onion  2 Green Chillies chopped  1 Teaspoon Salt  1 Teaspoon Red Chilly Powder/ Paprika  1/2 Teaspoon Jeera /Cumin Powder  1/2 Teaspoon Garam Masala  2 Teaspoon Ajwain/Carom Seeds  2 Tablespoon Oil  2 Tablespoon Ghee/ Clarified Butter  Water as Required for Kneading  PREPARATION TIME: 30 Minutes  HOW TO PREPARE:  Peel the beetroot and grind it to make a thick paste  Take the Atta / flour in a big tray  Add salt, Jeera powder, garam masala and 1 teaspoon ghee to Atta  Sprinkle Red chilly powder and Ajwain / Carom Seeds  Pour the beetroot paste and chopped green chillies  Finely chop Onions and add that to flour as well  Knead the flour, add water or extra flour only if required  Keep the dough in a Cling sheet for 10-15 minutes to rest  Take a portion of atta and roll it round with a rolling pin till 6" in diameter  Place it on tawa/griddle and cook both sides for 2 - 3 mins till brown spots appear  Then add ghee as requi

Modak is a sweet dumpling, can be fried or steamed. Modaks have a special importance in the worship of the Hindu God Ganesha. It is believed to be his favorite food. Ganesha worship ceremony, known in India as Ganesh Chaturthi the puja always concludes with an offering of twenty-one modaks to the deity and as prasaad. Modaks made with rice flour shell are preferred for this purpose, however, wheat shell version are also used. Innovative recipes for modaks have also been created. These include banana nachni modak, motichoor modak and chocolate modak.  INGREDIENTS:  1 Cup Rice flour  1 Cup water  1/2 Teaspoon salt  2 Teaspoon Ghee/Clarified butter  3/4 Cup Jaggery  3/4 Cup Fresh grated Coconut  1/2 Cup Cashew Nuts Powdered  1/4th Teaspoon Cardamom powder  PREPARATION TIME: 1 Hour  HOW TO PREPARE:  * In a pan boil 1 cup water, add 1 teaspoon ghee and salt  * Add Rice flour and keep stirring to avoid lumps  * Keep aside covered to cool and the rice flour to cook in steam  * Break jaggery i

Salads generally are very light on stomach and refreshing for the soul. Its a ready to eat food made up of small pieces of fruits or vegetables(which can be eaten raw). Its normally served at room temperature or chilled. Salads come in so many varieties and if accompanied with a little protein or healthy fats or even nuts can become a meal in itself.  INGREDIENTS:  1 Cucumber  2 Tomatoes  1 Capsicum  100 gms Paneer(Indian Cottage Cheese)  15-20 slices of Green Olives  Few Jalapenos  1 Lemon (Juice)  Few Roasted Peanuts(Optional)  Salt to Taste  Black Pepper to Taste  1/4 Cup Fresh Mint & Coriander Leaves  1 Teaspoon oil  PREPARATION TIME: 15 Minutes  HOW TO PREPARE:  Peel and wash the cucumber and dice it, keep it in a bowl  Dice Tomatoes and Capsicum and Add it to bowl  Heat a non stick pan, apply oil and pan grill the paneer  Once its golden brown, Dice it and add it to bowl too  Add Jalapenos and olives and give salad a good mix  Sprinkle Salt, Pepper, and chopped Mint and Coria

Kosambari south Indian salad made from pulses and tempered with mustard seeds. These salads are sometimes eaten as snacks, but usually as a part of full course meal in Udupi cuisine. Kosambari is made as a prasaad or offering to GOD during Ganesha Chaturthi and Rama Navami. During Varamahalakshmi and Gowri festivals women exchange kosambari along with turmeric and vermilion to celebrate.  INGREDIENTS:  1 Cucumber Chopped  1 Tomato Chopped  1/2 Cup Moong Dal  1 Carrot Grated  1 Tablespoon grated Coconut  1 Green Chilli finely Chopped  1/2 Cup Fresh Coriander  1 Lemon Juice  Salt to taste  Pepper to taste  FOR TEMPERING (Optional):  1 Tablespoon Oil  1 Teaspoon Mustard Seeds  A Pinch of Asafoetida  Few Curry Leaves  PREPARATION TIME: 15 Minutes  HOW TO PREPARE:  Soak Moong Dal for an Hour in Warm water  Grate Carrot and Coconut and Keep it in a bowl  Add in Chopped Cucumber and tomato  Add in finely chopped green chilli, Salt and Pepper  Pour in Lemon Juice and sprinkle Fresh Chopped Cor

Baingan ka bharta ( बैंगन का भरता ) is the most liked and hit recipe. Easiest punjabi baingan ka bharta made with very less spices. Baingan ka bharta is a part of national dish of India, Pakistan and Bangladesh. Baingan or Eggplant is roasted, mashed, cooked with minimal spices. Served with any Indian flat Bread.  INGREDIENTS:  1) 1 Brinjal/Eggplant/Aubergine/Nasu/Baigan  2) 2 Onions Chopped  3) 2 Tomatoes Chopped  4) Salt to taste  5) 1/2 Teaspoon Red Chilli Powder  6) 2 Tablespoon Oil  7) 1/4 Cup Peas  8) Coriander to garnish  PREPARATION TIME: 20 mins   HOW TO PREPARE:   Roast baigan by placing it directly on the gas burner on a medium flame   Keep turning till skin of baigan is charred and inner flesh looks soft   When it is cooked it will cave in and juices flow out, keep aside to cool   When cooled remove the skin and mash the baigan in a bowl   In a wok add oil and onions, when onions turn pink then add tomatoes   When Tomatoes go soft add salt and red chilli powder   Cook till