The Chef

Ingredients Sesame seeds (til) 1 cup Milk solids (khoya) 1 1/2 cups Ghee 3 tablespoons Sugar 1/2 cup Method Step 1 Dry roast sesame seeds till light pink. Transfer into a dish and allow to cool.Grate khoya and keep aside. Heat ghee in a kadai. Add khoya and sauté on low heat till light pink or till it emits a nice aroma. Step 2 Add roasted sesame seeds and sugar and continue to sauté for three to four minutes or till sugar dissolves completely. Step 3 Transfer onto a greased plate, pat to level and allow to cool. Cut into desired shapes and serve.

Ingredients Beef fillets 1 kg Ginger garlic paste 2 tbsp Nutmeg and mace 1 tbsp (powder) Red chili 2 tbsp (powder) Turmeric 1 tsp (powder) All spice ½ tsp (powder) Black pepper 1 tsp (crushed) Sesame seeds 4 tbsp Lemon 2 - 3 Oil 4 tbsp Salt as required Directions 1.Flatten the beef fillets with a meat mallet. 2.To make the marinade mix together the ginger garlic paste, nutmeg and mace powder, red chili powder, turmeric powder, all spice powder and salt. 3.Marinate the beef with the marinade for 2 hours. 4.Heat oil in a deep skillet and fry the beef fillets until runny water of the beefdries up. 5.In a separate pan toast the sesame seeds , add them to the skillet along with the crushed black pepper. 6.Fry for another 2-3 minutes 7.Dish out and serve with lemon slices.

Ingredients Potatoes 1 inch pieces, boiled4 large Cumin seeds1 tea spoon Oil 4 table spoons Salt to taste Red chilli powder1 tea spoon Coriander seeds crushed1 table spoon Roasted cumin powder1 tea spoon Dry mango powder (amchur)1/2 tea spoon Fresh coriander leaves 2 table spoons Method Step 1 Heat oil in a pan. Add cumin seeds and sauté till it changes colour. Add salt and stir. Step 2 Add red chilli powder, crushed coriander seeds, roasted cumin powder and dry mango powder. Step 3 Add potato cubes and stir carefully till the masala covers all the potato cubes well. Step 4 Add coriander leaves and stir. Serve hot.

Ingredients Beef With Bones (large pieces) 6 to 8 approx. 1 kg White vinegar 1 cup Plain yogurt 1 cup Red chili flakes 2 tsp Ginger garlic paste 2 tbsp Cumin powder 1 tbsp All spice powder 1 tsp Nutmeg powder a pinch Salt to taste Ketchup 2 tbsp Dried plums 10 to 12 (soaked in warm water) Oil as required Aluminum foil as required Directions 1.Wash beef pieces and remove all excess fat. 2.Place beef pieces in a large bowl 3.Add vinegar, ginger garlic paste and half of the total salt. 4.Leave it for 3 hours then drain 5.Heat oil in a deep pot or skillet 6.Fry beef pieces in hot oil for 5-8 minutes or until light golden 7.Remove from oil and leave it to cool completely. 8.Remove seeds from the plums and drain all the water. 9.In a separate bowl, add yogurt, red chili, cumin, nutmeg powder, all spice powder, ketchup, dried plums and salt. Mix well. 10.Apply this mixture over fried beef. 11.Leave it for 30 minutes and wrap beef pieces in aluminium foil 12.Now steam...

Ingredients 500 gm cauliflower (gobhi) - cut into small florets 2 tsp salt 1 egg 1/2 cup corn flour 1 tsp ginger-garlic paste Water to mix the batter Oil for deep frying 2 cups onions - chopped coarsely 2 Tbsp green chillies - thickly sliced 1 Tbsp soya sauce 2 Tbsp vinegar Some greens for garnish Method Mix together thegobhi, 1 tsp salt, egg, cornflour, garlic, ginger and enough water to have the pieces coated with the mixture.Heat the oil, and fry over medium heat to agolden color.Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look wet.Add the green chillies and stir a few times, add the remaining salt, soya sauce, vinegar, and thegobhi.Mix well, and serve garnished with some greens.If you like the gobhi softer, you can blanch it before adding it to the batter ingredients.

Ingredients •Mutton1 kg • Green chilies 6 nos fine chop • Onion 2 large size fine chop •Ginger Garlic 2 tbs •Salt 1 1/2 Teaspoon •Water1 liter • Yogurt 750 grm •Cardamom large 8 nos •Cinnamon(dar chini) 7 stick • Whole red chili 12 round shapes •Oil 1/2 cup • Green chilies and green Coriander for garnishing Namkeen Gosht Method 1. Take deep pan put mutton, onion, gingergarlic and all spices beside whole red chilies add water. Cover pan with lid cook for 35 minutes. 2. Add oil in mutton stir well until oil become on top. 3. Whip the yogurt and put into mutton addwhole red chilies cover with lid cook until the mutton become tender garnish with chilies and coriander.

Ingredients 125 ml Oil 125 g Grated onion 1/2 t Ground fresh root ginger 1/2 t Ground fresh garlic 125 g Finely chopped fresh tomatoes 350 g cooked or canned chick peas, drained 1/2 t Salt 1/2 t Red chilli powder 1 pinch Ground turmeric 6 tablespoons Water 1 Whole fresh green chilli 2 tbsp. Chopped fresh coriander (add at end) 1 t Garam masala Method 1.Put the oil into a karahi or deep frying pan, add the onions and fry for 5 minutes or until golden brown. 2. Add the ginger, garlic, and tomatoes, and simmer, covered for 10-15 minutes on low heat until the oil separates and themixture forms a pulp. 3. Add a tablespoon of water at a time if required. 4. Add the cooked or canned chickpeas, salt, red chilli powder, garam masala, and turmeric, and stir well. 5. Add 6 tablespoons of boiling water and simmer on low heat for 5-7 minutes or until excess water evaporates and there isthick gravy.

INGREDIENTS Boneless Chicken (pieces) ½ kg Crushed Onions 2 Crushed All Spices 1 tsp Crushed Red Chilies 1 tbsp Ginger Garlic Paste 1 tbsp Salt to taste Roasted and Crushed White Cumin 1 tbsp Crushed Coriander 1 tbsp Finely Sliced Green Chilies 4 Finely Chopped Ginger 2 tbsp Lemons 2 Fresh Cream 1 packet Oil    ½ cup METHOD In a pan add ½ kg boneless chicken pieces, 2 crushed onions, 1 tbsp ginger garlic paste, salt to taste, 1 tbsp crushed red chilies, 1 tbsp roasted and crushed white cumin and 1 tbsp crushed green coriander and cook it.When chicken is done and water evaporates then add ½ cup oil and cook it.Then add 4 finely chopped green chilies, 2 tbsp finely chopped ginger and 2 lemons (lemon juice) and cook more.Then add 1 packet fresh cream and put it on simmer for 5 minutes.

INGREDIENTS Chicken    14-16 pieces Green Chilies     10-15 Green Coriander    1 bunch Garlic Cloves     6 Ginger Garlic Paste       1 tbsp Chopped Onions       ½ Yogurt     ½ cup Crushed Black Chilies    ½ tbsp Lemons        2 Crushed and Roasted Cumin 1 tbsp Butter      1 tbsp Salt      to taste Oil       as required METHOD In a pan, heat oil and add 3 chopped onions and fry them until golden brown. Now take them out and keep them aside.Now add 14-16 pieces of chicken and 1 tbsp ginger garlic paste and cook until the water evaporates. Put 6 garlic cloves and 1 bunch green coriander and blend them together and make chatni.Now add chatni in the chicken and ½ cup yogurt and cook...

INGREDIENTS Chicken    ½ kg Tamarind      250g Water     ½ liter Brown Sugar      50g Rice Flour        ½ cup Roasted Carom Seeds     1 tsp Salt          1 tsp Black Pepper       ½ tsp Crushed Red Chilies      2 tsp Roasted Cumin      2 tsp Roasted Dry Ginger      ½ tsp Corn Flour       2 tbsp Potatoes      4 METHOD Slice ½ kg chicken and 4 potatoes. Now add½ cup rice flour, ½ cup black pepper and ½ tsp salt and mix it properly and deep fry it in heated oil.First add ½ litre water in 250g tamarind and soak it for 2 hours and then drain it and take out the seeds.Now add 1 tsp salt and ...

Ingredients *.1 kg bhindi (Okras/ladies’ fingers) of a uniform size, washed and wiped dry-- should be tender and green *.1/2 cup (100 g) salt *.1 tbsp haldi (turmeric) *.1/4 cup powdererd dhania (coriander) *.2 tbsp chilli powder *.2 tbsp roasted and powdered jeera (cummin seeds) *.5 cups (1200 g) vinegar mixed with 2 tbsp salt *.A sterilised jar *.Some thread to tie the okras Preparation *.Mix together the salt, haldi, dhania, chilli powder and cumin powder. Keep aside. *.Cut off the top of the okras and slit lengthwise on one side, to make an opening to stuff the 'masala'. *.Mix a little bit of vinegar into the masala, to dampen, and stuff into the okras and tie each with a string, to keep the filling intact. *.Layer the bhindis into the jar, pour the vinegar over to cover and sun for 3-4 days. Eat after a week.

Ingredients 2 green Simla Mirch diced (Capsicums/bell peppers) 2 Potatoes diced 2 Tsp Chili Powder 1 Tsp turmeric 1 Large tomato chopped 1 tsp oil Salt to taste Directions In a deep pan or wok, heat oil, when hot add the potatoes and stir till they are half cookedAdd turmeric, chili powder and chopped tomato. Stir and let it cook on medium heat for 5 minsAdd simla mirch, salt to taste and cook covered till the vegetables perfectly cookedServe hot with dal chawal or rotis.

Ingredients Green Corriander (1/2 a bunch) Green chillies 9 Garlic (12 pieces) Yogurt (1 cup) Salt 1/4 tsp Preparation Put all the above ingredients in the Blender except salt and blend.Now put this chutney into a bowl and add the salt. Enjoy!!! Can be used with bbq,karahi,beef,mutton

Ingredients Fish 1 kg Turmeric 1/2 tsp Salt 1/2 tsp Ginger garlic paste 1 tbsp Tomatoes 250 gms Fenugreek seed 1 tsp Fenugreek leaves 1/2 tsp Red chilli flakes 1 tsp Whole coriander 1 tbsp Green chillies 6-7 Coriander leaves 1/2 bunch Julien ginger for garnish All spices powder 1 tsp Oil 1/2 cupBuy These Ingredients Directions 1.Heat oil and add fenugreek seed and fry. 2.Add ginger garlic paste, salt, red chilli flakes, crushed coriander and cook. 3.Put fish pieces and cover let it cook till tender. 4.Now add fenugreek leaves, all spices powder, coriander leaves and green chillies. 5.Add water just 1 cooking spoon cover lid and simmer. 6.Garnish with juline ginger serve hot.

Ingredients Beef 1 kg Garlic(paste) 2 pods Salt1, 1/2 tsp Ginger(chopped) 1/4 cup Butter 4 ounces Oil 1/2 cup Green chillies12 RedChilli powder1 tspWhite pepper powder 1 tsp Yogurt (whisked) 1/2 cup Tomatoes (chopped) 2 GreenCardamoms 8 Black Cardamoms 5 All-spIce1 tsp Coriander leaves (chopped) 1/2 bunch Method / Tarika Put 1, 1/2 kg water, beef, garlic (keep 1 tsp aside) and 1 tsp salt in a pot. Cover with a lid and let it cook. Add butter and oil when a little water is leftin the beef. Add ginger, 1 tsp garlic, green chillies, 1/2 tsp salt, red chillies, white pepper powder and yogurt. Let it cook. When the yogurt dries up, add tomatoes. Grind green and black cardamoms into a paste and add 1/2 tsp into the pot. Add all-spice and fry till oil separates from the curry. Add coriander leaves and take off flame. Serve hot.

Ingredients Chick peas 1/2 kg Oil 1/2 cup Onion sliced 1 Tomatoes 3-5 Yogurt 1 cup White cumin 1 tbsp Red chili powder 1 tsp Black pepper powder 1/2 tsp Turmeric 1/2 tsp Coriander powder 1/2 tsp Garam Masala 1 tsp Chat Masala 2 tsp Salt 1 tsp Chicken stock 2 cups Boiled eggs 4 Directions 1.Soak chickpeas over night with water and boil with little bit salt.2.Take a hand full of boiled chick peas and blend them in a blender.3.Heat up oil in a pan and fry onions till golden brown. 4.Add white cumin and tomatoes in the cooking pan. Cook till tomatoes are tender. 5.Add black pepper powder, red chili powder, turmeric, salt, coriander powder, garam Masala, chat Masala, chicken stock and green chilies. 6.Add yogurt and cook for some time. 7.Add blended chick peas as well as boiled chickpeas in the cooking pan, blend and mix with spoon.8.Add 1 cup water and cook till it turns out in gravy. 9.Garnish with boiled sliced eggs and serve.