Me As Chef

  Karahi is nothing but a heavy bottom pan in a big bowl shape. The Karahi recipes are all made in this pan and thus named after it. The origins of karahi recipes can be found in Pakistan, so named this dish Lahori Murg Karahi. Chicken is also known as “Murg” and here i have used small cuts of chicken thighs. Chicken thighs are juicy and is easy to chew. It doesn’t get chewy unlike the breast pieces., but whole chicken can also be used. Lahori Murg Karahi is made in thick rich tomato gravy and various spices to give it its aroma and flavour! Karahi recipes are generally dry but i like keeping a little thick gravy , which makes it even more tastier and fingerlicking. Lahori Murg Karahi is served with Roti, Naan, Parathas or Rumali rotis. INGREDIENTS: 2lb/1 kg Chicken Thighs boneless 4 Tomatoes 1 Onion 2 Teaspoon Ginger Garlic Paste 1 Cup Curd/ Yogurt 3-4 Cloves / Long 6-7 Black Peppercorns / Golki 3 Green Cardamoms / Elaichi 1 Teaspoon Cumin/ Jeera Powder 1 Teaspoon Coriander Powder 1/2

  Bottle gourd or Lauki is a healthiest and the most versatile vegetable to use. It can be used in a curry, in a stir fry, in a dessert, health juices and in soups. Its easy on the stomach and easily digestible. Bottle gourd or Lauki belongs to the cucumber family and enables weight loss. As per Ayurveda, Lauki is a must have, wholesome food that helps our body fight with infections and dieseases. Lauki has various vitamins like A, B, C, K and E. It is also rich in minerals like manganese, potassium and iron. Bottle Gourd aids in weight loss as it is easily digestible. Lauki has no calories, no saturated fats and is made up of 90% water. This recipe is a quick and easy recipe of Lauki. It uses only salt, turmeric and black pepper as spices. Whenever you are tired make this instant lauki and enjoy a wholesome and nutritional meal. Watch the video of this recipe –  https://youtu.be/9W_Hb6cefdY INGREDIENTS: 4 Cup Diced Lauki / Bottle Gourd 1 Tomato 1 Green Chilli 1 Teaspoon Jeera / Cumin

  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