Me As Chef

  Pearl couscous are little edible pearls that were developed in Israel in 1950’s. Its a machine made rounded kind of pasta made from semolina or suji. It is ideally used as a base in a grain salad or risotto as it has a slightly chewiness just like any other pasta. INGREDIENTS: 1 Cup Pearl Couscous 1/2 Cucumber 1 Tomato 1/2 Cup fresh Coriander 1/2 Lemon Juice 4-5 Garlic pods Black pepper to taste Salt to taste 1 Tablespoon Oil HOW TO PREPARE: Cook pearl couscous as written on its packet. Generally its boiled in water. 1 Cup measure of Couscous takes around 1 3/4 th cup water. Boil the water and add couscous, let it cook for  10 mins until they swell up.  They should break easily between two fingers. Once done, drain excess water and keep it covered for  5 mins. Then fluff up with a fork. Heat oil in a wok, add garlic pods and let it get browned or burnt to get a smokey garlicky flavour. Throw in the couscous, salt and pepper and give everything a good mix Take it off the flame and spr

  Moong Daal ki Kachori is nothing but a deep fried stuffed snack originating in the Indian Subcontinent. It is stuffed with daal or lentils, onions, potatoes or even mixed vegetables. Generally it was originated to fulfill hunger pangs of a traveller or  a vendor who travelled along the spice route for his business. Kachoris or these stuffed round balls can be stored for couple of days in fridge. It is served with Hing flavoured aloo ki sabzi or dubki wale aloo along with tamarind chtney or green chutney. It can also be served in a form of chaat with chutneys, spices and a layer of chilled curd. INGREDIENTS: FOR KACHORI: 2 Cups of Maida / All Purpose Flour 1 Teaspoon Salt 3 Tablespoon Oil / Ghee Water as required FOR FILLING: 1 Cup Moong Daal / Yellow Lentil 1 Teaspoon Jeera / Cumin Seeds 1 Teaspoon Coriander Seeds 1 Teaspoon Fennel Seeds 1/2 Teaspoon Black Peppercorns 1 Teaspoon Red Chilly powder 1 Teaspoon Jeera / Cumin powder 1 Teaspoon Coriander powder 1 Teaspoon Amchoor / Dry Man

                                         Lemon drizzle cake is super easy and super moist cake from British cuisine. This cake is light and most favourite of Brits. Best as Breakfast, snacks, High tea or just desserts. The drizzle icing too is easy to make and i have added black Sesame seeds as a new texture and twist to the drizzle. INGREDIENTS: 1 Cup Fresh Cream 1 Cup Curd 1 1/4 Sugar granulated 1/2 Teaspoon Soda bi Carbonate 1 Teaspoon Baking Powder 2 Cups Maida / All Purpose Flour 3-4 Drops of Lemon Essence 2 Teaspoon Lemon Zest 1 1/2 Tablespoon Lemon juice A Pinch of Turmeric A Pinch of Salt FOR DRIZZLE ICING 8 Teaspoon Powdered Sugar 2 Teaspoon Lemon Juice 2 Teaspoon Water 1 Tablespoon Black Sesame seeds Few Glazed Cherries and Mint Leaves PREPARATION TIME: 90 Minutes HOW TO PREPARE: In a bowl take fresh cream, curd and sugar, beat till frothy and fluffy Add Maida, Baking powder, Salt, Soda bi-Carb and few drops of lemon essence Fold the mixture well to get a smooth batter Add Le

                                           Bhindi do pyaza is a simple but elgant dish from North India. Bhindi well known as Okra or Ladiesfinger is cooked with double the amount of onions and had a spicy and a tangy flavour. Bhindi do Pyaza is one of the favourites fron our Punjabi cuisine. Best paired with nan or parathas is a quick Indian recipe for Lunch or Dinner Ideas. INGREDIENTS: 250 gms Bhindi / Okra / Ladyfinger 3 Large Onions 1 Potato 2 Tomatoes 1 Teaspoon Jeera / Cumin Seeds 1-2 Green Chillies 1/2 Teaspoon Turmeric 1/2 Teaspoon Red Chilly Powder 1/2 Teaspoon Jeera Powder 1/2 Teaspoon Coriander Powder 1/2 Teaspoon Amchoor / Dry Mango Powder Salt to taste 3 Tablespoon Mustard Oil Fresh Coriander to Garnish PREPARATION TIME: 20 Minutes HOW TO PREPARE: Wash and dry the Bhindis and cut it into an inch long pieces Wash, peel and cut the potato into an inch pieces Slice the onions and keep them aside In a wok take 2 tablespoon oil and fry the Bhindi and Potatoes Take the Bhindi o

Paneer bhurji is a irressistable and flavourful recipe from the North India. Paneer bhurji is a quick, easy and staple food from Punjabi Cuisine. It is made by crumbling the paneer and saute it with onions and tomatoes. Paneer bhurji best tastes with Roti, Parathas or even Toasted Bread. Paneer bhurji is a favourite dry vegetable – best for Breakfast, Lunch or Dinner Ideas. INGREDIENTS: 200 gms Paneer 1 Onion 1 Tomato 1/4 Cup Peas 1 Green Chilly 1/2 Teaspoon Jeera Seeds 1/2 Teaspoon Red Chilly Powder Salt to taste 1 Tablespoon Oil 1/2 Cup Fresh Coriander PREPARATION TIME: 10 Minutes HOW TO PREPARE: Chop Onion, Tomato and Green Chilly In a pan heat oil and crackle jeera seeds Add Onions and Saute till Translucent Sprinkle Red Chilli powder and Chopped Green Chilly Add Tomato, Peas, Salt and Saute till it gets dry and peas get soft Add Crumbled Paneer and mix well Garnish with Fresh Chopped Coriander and serve hot with parathas and bread

                                               Chicken Teriyaki is from Japanese Cuisine and is a super easy recipe which hardly takes 15 minutes. Japanese Cuisine has a variety of gastronomical delights to offer. One of them being the Teriyaki Sauce. Teriyaki is a cooking method in japanese cuisine in which food is grilled, broiled or glazed. “Teri” means the glaze or shine on the food and “Yaki” means the cooking method – Grill or broil. Chicken cooked in Teriyaki sauce is quick and makes awesome snacks for dinner parties and celebrations. Kids love this recipe as it has a little sweet taste. INGREDIENTS: 6-8 Chicken Drumsticks 1 Cup Pineapple Juice 1/4 Cup Honey 2 Tablespoon Soya Sauce 1 Tablespoon Apple Cider Vinegar 4-5 Garlic Cloves 1 Tablespoon Sesame Oil 1/4 Cup Spring Onions (Optional) 1/4 Cup Toasted Sesame Seeds Salt to taste Black Pepper to taste PREPARATION TIME: 20 Minutes HOW TO PREPARE: Wash the Chicken and cut slits on the Chicken drumsticks Prepare Marination – In a b

                                Well this cake was made on my friend’s special demand. Its healthy, soft and moist. This Fennel and Cardamom cake is eggless, eggs is been substituted with Curd. Made with Whole wheat as the name suggests to avoid refined flour. Its super easy to make and bake it! See the greenish colour it gets from the Fennel seeds. All time favourite of my family and friends. INGREDIENTS: 2 Cups Whole Wheat Flour 1 Cup Curd 1 Cup Fresh Cream 1.25 Cup Granulated Sugar 1 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 3 Tablespoon Warm Milk 1 Tablespoon Fennel Seeds 1 Teaspoon Cardamom Powder 4-5 Drops of Cardamom Essence PREPARATION TIME: 1 Hour HOW TO PREPARE: Prepare the greased tray and keep it aside Pre heat the oven at 180 degrees In a Bowl take cream and sugar and beat it well till frothy Add in the Curd and Cardamom essence, and beat till sugar dissolves Add in the flour or Atta 1 Cup first and fold the mixture till all gets mixed Add rest of the Atta, Baking Po