Me As Chef

Bitter Gourd or Karela in Hindi is well known for its bitter taste and has numerous health benefits. It typically is a tropical vine plant and belongs to the squash family. It has cancer destroying capabilities, lowers blood cholestrol, aids in weight, and reduces blood sugar as well. Stuffed Bitter gourd or bharwan karela is a delicacy from North India, especially from Punjab and Himachal regions. You can stuff karela with paneer, potatoes, onion masala and even meat mince. Traditionally the stuffed bitter gourd is tied with a washed thread so that the stuffing doesn’t come out will cooking /frying the bitter gourd. It is an experience in itself when you get to untie the karela on your plate to see what is stuffed inside. Its like opening up a birthday present. The experience of touch, look and taste is beyond comparable. Stuffing bitter gourd and tying it does consume time and requires patience. In this fast pace life, people do not want to spend time in cooking such recipes like stu

Ragi or Finger Millet is a Gluten-free, whole grain, rich in fiber that helps in weight loss, indigestion and diabetes. Ragi is a rich source of Calcium, Vitamin D and other amino acids helps lower cholesterol levels.  Finger Millet is easy to digest and Tryptophan amino acid present in Ragi produces the relaxing effect on body. Ragi being a staple food in southern India is majorly eaten especially with Sambhar, chicken curry or saaru or any curry. It becomes a complete meal in itself.  Protein and fat from chicken, good carbs and fibre from Ragi balls or Ragi Mudde  – It is a complete balanced meal! These beautifull looking steamed Ragi balls / Ragi Mudde when broken down in spicy and scrumptious chicken curry  flavoured with fenugreek or /methi  leafs, with a lick of green mint and coriander chutney,  creates a explosion of flavours and textures in your mouth. Its an experience! INGREDIENTS : RAGI BALLS/MUDDE: 1 Cup Ragi Flour 3 Cups Water 2 Tablespoon Ghee Salt as required 1/2 Cup W

T his soft and spongy, little piece of art is a beauty on plate, with swirly swirls or waves of chocolate cake with the banana cake and added rich texture of  walnuts.  Well if you are craving for banana cake  and chocolate cake  both, then this delicious Banana Walnut Marble cake is the answer. Bake this beauty to perfection with sugarfree granules or zero calorie sugar or artificial sweetener and enjoy a less calorie version of  the super moist Banana Walnut Marble cake.  Try making your own design or swirls, its pretty much fun thing to do with kids and family. When your cake turns out to be the centrepiece of the table, you are the one who is most proud.  Happy Baking! INGREDIENTS: 1 2/3 Cups All Purpose Flour 1/3 Cup All Purpose Flour for dusting Walnuts 4 Teaspoon Cocoa Powder 1 Cup Sugar / Artifical Sweetner 1 Cup Vegetable Oil 2 Eggs 2 Ripe Bananas 1 Teaspoon Vanilla Essence 1/2 Cup Milk 1 Teaspoon Baking Powder Pinch of Salt 1/2 Cup Walnuts PREPARATION TIME: 50 Minutes HOW TO

Rainbow Salad is one healthy way to get more vegetables in your food. Kids as well as adults love the pop of colors and is a nutritious and delicious option of healthy food.  Seeds being the superfood, add crunch and a nutty texture to the whole salad. This low fat rainbow salad has all the food colors like, red, green, purple, orange etc. which is necessary for the body as it contains all the nutrients a body requires. Rainbow foods provides nutrients like Vitamin C, Fibre, Beta-Carotene, Lycopene and folate etc. This Salad is rich in potassium and dietary fibre. INGREDIENTS: 1 Cup Napa Cabbage 2 Cup Iceburg Lettuce 1 Cup Red Cabbage 1 Cucumber 2 Tomatoes 1 Avacado 1/4 Cup Walnuts 1 Tablespoon Sesame seeds 1 Tablespoon Pumpkin Seeds Fresh chopped coriander Salt to taste Black Pepper to taste 1 Tablespoon Balsamic Vinegar PREPARATION TIME: 15 minutes HOW TO PREPARE: In a bowl, throw roughly chopped Napa cabbage and Iceberg Lettuce Add Shredded red cabbage and freshly chopped coriander

Sabudana cutlets or Sago vadas are traditional deep fried snack recipe from the western and eastern region of India. Sabudana cutlets are crunchy from outside and soft from inside. It is a quick and easy snack with teatime and is healthy and nutritious. To make it more healthy and calorie less, I have baked it instead of deep frying.  Best served with green Mint Chutney and Masala Tea. Recipe of Mint Chutney –   https://www.desispiceworld.com/cuisines/coriander-mint-chutney/ Recipe of Masala Tea –  https://youtu.be/E3cRUz2bWP4 INGREDIENTS: 1 Cup Sabudana / Tapioca Pearls 2 Potatoes 1 Green Chilly 1/2 Cup Fresh Coriander 1/2 Teaspoon Jeera / Cumin 1/2 Teaspoon Roasted Coriander seeds 1/4 Cup Roasted Peanuts (Optional) 1 Lemon Juice 1/4 Teaspoon Jeera/Cumin Grounded Salt to taste Black pepper to taste PREPARATION TIME:  8 hours HOW TO PREPARE: Soak Sabudana pearls in water for about 4-5 hours. Coarsely ground roasted Peanuts and keep aside Boil potatoes, peel and mash them Drain Sabudana

Soya nuggets or Nutri nuggets are vegetarian high protein soya meat. It is a plant based protein derived from soy beans and can be easily substituted for different meats.   It cooks fast and is super healthy. Today we are preparing a fusion Indo Chinese recipe – encorporating the soy meat nuggets in soy sauce and chilly sauce flavoured dish. It is a little spicy but you can adjust that according to your spice level. Easy snack to make for family and friends. INGREDIENTS: 200 gms Soya Nuggets 1 Onion 1 Capsicum 8-9 garlic Cloves 1 – 2 Green Chilly 1/2 Cup Spring Onions/Green Onions 1 Tablespoon Siracha Sauce 1 Tablespoon Ketchup 1 Tablespoon Soya Sauce Salt to taste Black pepper to taste 2 Tablespoon Oil Fresh Coriander PREPARATION TIME: 20 Minutes HOW TO PREPARE: Boil 3 Cups of water and add in the Soy Nuggets to boil them for 10 minutes Take nuggets out and drain extra water, keep aside In a wok, heat oil and throw in chopped garlic and sliced onions After Onions soften throw in the s

Zucchini is a vegetables which originates in America and belongs to the squash family.  It is used in many cuisines but not much famous in Indian cuisine. This low calorie vegetable is highly fibrous and full of nutrients.  Zucchini is high in Folate,  Potassium, and Provitamin A. It is a easy substitute for carbohydrates. I have tried to use zucchini in parathas, seeing its nutritious values because kids just refuse to eat it raw or in any other form. Added garlic and green onion for a mouthwatering flavour and taking this paratha to just another level. So lets see how Green Onion and Zucchini parathas are made:- INGREDIENTS: 1pc Zucchini( Medium sized) 1 Onion 2-3 Spring Onion Stalks 6-7 Garlic cloves 2 Carrots 1 Green chilly 1 Cup Gram Flour 2 cup Whole Wheat Flour 1 Teaspoon Ajwain 1/2 Teaspoon Red chilly Powder 1 Teaspoon Cumin Powder 1/2 Teaspoon Coriander Powder Salt to taste 1 Tablespoon Oil PREPARATION TIME: 15 Minutes HOW TO PREPARE: In a grinder, grind Garlic, Green Onion, C