The Chef

Ingredients Cauliflower 1 medium Onion1 medium Mustard oil, filtered1 1/2 tablespoons Mustard seeds1/2 teaspoon Cumin seeds1/2 teaspoon Fenugreek seeds (methi dana)1/4 teaspoon Fennel seeds (saunf)1/2 teaspoonCumin seeds, crushed1 teaspoon Onion seeds (kalonji)1/4 teaspoon Asafoetida1/4 teaspoon Turmeric powder1/2 teaspoon Salt to taste Green chillies 3 Ginger paste1 teaspoon Garlic paste1 teaspoon Yogurt 3/4 cup Fresh coriander leaves1-2 sprigs Method Chop onions. Heat mustard oil in a non-stick pan up to its smoking point. Cool slightly. Meanwhile, separate the cauliflower into big florets. Heat oil again, add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, crushed cumin seeds, onion seeds and asafoetida and sauté till the seeds splutter. Add onion and sauté till translucent.Add cauliflower florets, turmeric powder and salt. Chop green chillies and add. Sprinkle some water and toss to mix well. Cover and cook on medium heat fora minute. Add gi...

Ingredients Chicken (16 pieces) 1 Lemon 2 Green chilies chopped 4 Clarified Butter 1 cup Green Coriander chopped 1 bunch Tomato chopped ½ kg Black pepper crushed 1 tsp Roasted white cumin 1 tsp Ginger Garlic paste 1 tbsp Red chili powder 1 tbsp Karahai masala 1 tbsp Ginger chopped 2 tbsp Salt to taste Method First wash chicken and add in wok with 1 tbsp ginger garlic paste and salt to taste till water dries.Then add ½ kg chopped tomato and 1 tbsp red chili powder and cook till tomato water dries.Now add 1 tbsp karahai masala, 1 tsp black pepper crushed, 1 tsp roasted white cumin and 1 cup oil to cook a little.In the end add 2 tbsp chopped ginger, 4 chopped green chilies, 1 chopped green coriander and 2 lemon juice to mix and serve hot.

Ingredients 1)Beef (one whole piece) 2 kg 2)Vinegar 4 tbsp 3)Ginger(crushed) 6 tbsp 4) Black pepper 1 tbsp 5) JuIceof Lemons 4 6) Cooking Oil 4 tbsp 7)Salt to taste Method 1. Trim all fat from beef and rinse it thoroughly. 2. Add vinegar, ginger, black pepper, lemonjuice and salt and mix well. 3. Prick with a fork from all sides and set aside for two hours. 4. Put in a large pan, cover with water and let it cook for 3-4 hours, on medium heat. 5. When water begins to dry, pour oil on it and stir a little, cook until beef is tender. 6. It should only need about 20-30 minutes.

Ingredients Green thick mirch 8 (keep in salt water for halfan hour and drain) Onion two chopeed Ginger one inch grated Garlic three grated Coriander powder one tsp Turmeric powder one tsp Salt to taste Cumin seeds one tsp Coconut grated two tbsp Tamarind pulp dissolved in water one and half cup Method Heat oil in wok.Fry the drained hari mirch till they change colour, keep aside.Add cumin seeds, once they start spluttering add chopped onions followed by ginger and garlic Add turmeric powder, coriander powder, grated coconut and salt keep frying now add the fried hari mirch further fry for two minutes.Add the tamarind pulp dissolved in water.Cover and cook for a minute or two.

Ingredients ½ kg cubes of beef 2 tbs. raw papaya (grinded) ½ tsp.ginger (Adrak) paste ½ tsp.garlic (Lehsan) paste ½ tsp. salt (according to taste) 2 tbs. yogurt 1 tsp chili (Lal Mirch) powder or 1 tbs. chopped green chilies Instructions Mix together all the spices, yogurt and papaya and coat the beef cubes with it.Leave to marinate for 5-6 hours preferably overnight.Grill/barbeque over charcoal.Serve with Mint (Podina) chutney, yogurt and onion rings.

Ingredients Chicken 1 kg 16 pieces Salt 1 ½ tsp Whole coriander seeds roasted and crushed 1 tsp Cumin seeds roasted and crushed 1 tbsp Ginger garlic 2 tbsp Allspice 1 tsp Chili powder 1 tsp Turmeric ½ tsp Crushed red pepper 1 tsp Lemon juice 3 tbsp Yogurt ½ cup Oil ¼ cup Butter 4 ounces Ginger julienne 2 tbsp Green chilies 6 cut in strips Method Marinate chicken with all above for 3 hours. Heat oil in a wok, add marinated chicken, cook on low flame till done. Then add to it butter, ginger julienne, green chilies sliced, cook till chicken tender and dry.

Ingredients *.Potatoes - 4 *.Onion - 1.5 (sliced) *.Ginger - 1 " slice (finely chopped) *.Green Chillies - 2 or 3 (chopped) *.Turmeric Powder - 1/4 tsp *.Salt - as needed *.Cilantro - for garnish For Tempering *.Oil - 2 tblsp *.Mustard seeds - 1/4 tsp *.Cumin seeds - 1/4 tsp *.Cashew Nuts - 8-10 *.Channa Dal - 1 tsp *.Urad Dal - 1 tsp *.Dry Red Chillies - 2 *.Curry Leaves - 1 spring Method 1.Peel the potatoes, wash it and cut it into cubes. 2.Take the potato cubes in a pan with about 2 cups of water and salt. Boil and cook it till the potatoes are soft. 3.Most of the water must have been absorbed by now. It's ok, even if there is little water. Mashup few of the potato pieces with a masher or the back of a spoon.Keep this aside. 4.Heat oil in another pan and splutter the mustard seeds and cumin seeds. 5.Add the dry red chillies, channa dal and urad dal. Fry till the dals turn reddish brown in colour 6.Next add the cashew nuts and fry it. 7.Add the curry...

Ingredients for kabab Mince ½ kg doubled Ginger garlic 1 tbsp Chili powder 1 tsp heaped All spice 1 tsp heaped Salt 1 tsp Crushed coriander 1 tsp Roasted cumin crushed 1 tsp Egg 1 beaten Bread 2 slices soaked in water Ingredients for masala Onion 1 large boiled in ¼ cup water and ½ tsp turmeric Salt 1 tsp Chili powder 1 ½ tsp Ginger garlic 1 tbsp All spice 1 tsp Oil ½ cup Yogurt whipped  ½ cup Butter 4 ounces Coconut milk powder 2 tbsp Tomatoes 3 chopperized Green chilies chopped 2 Ginger Julian 2 tbsp Method for kababs Marinate mince with Ginger garlic 1 tbsp, Chili powder 1 tsp heaped, All spice 1 tsp heaped, Salt 1 tsp, Crushed coriander 1 tsp,Roasted cumin crushed 1 tsp, Egg 1 beaten,Bread 2 slices soaked in water make into seekh kababs, pan fry give dum of coal, keep aside, make masala, heat oil and butter in a handi, add boiled and blended mixture, fry for 5 minutes add chopperized tomatoes with salt, chili powder, ginge...

Ingredients *.1 1/2 Cups - Fresh Grated Coconut *.1 Cup - Grated Jaggery or Palm Jaggery *.1 tbsp - Sesame Seeds (optional) *.1 tsp - Ghee *.1/2 tsp - Fresh Cardamom powder Method 1.In a pan or kadai dry roast sesame until it becomes and starts to pop keep aside. Add grated coconut, jaggery and cook on slow flame with regular stirringuntil jaggery melts and coats coconut. Keep cooking in slow flame until the mixture becomes almost dry 2.To check if any more moisture left, press coconut-jaggery mixture with the laddle if any moisture left you can see it like in below mixture, cook for another 2-3 minutes but the whole cooking has to be done in slow flame it takes around 10 to 12 mins. 3.Add cardamom powder, ghee, sesame seeds and mix well to combine everything well. 4.Transfer the mixture to a plate or bowl and allow to cool, when the mixture remains slightly warm take gooseberry size mixture, press and roll to shape in to ladoo or round ball, repeat same for rest of mixture. ...

Ingredients Beef ½ kg (cubed) Papaya paste 2 tbsp Ginger garlic paste 2 tsp Salt to taste Pickle masala 4 tbsp Red chili powder 1 tsp Yogurt ½ cup Cream 2 tbsp Oil as required Directions 1.Apply papaya paste on meat and leave for 2 hours. 2.Combine all other ingredients except oil and marinade meat with spices for 4-6 hours. 3.Heat coal on bbq grill. Put meat cubes on skewers and bbq until meat tender. 4.At the end apply oil and grill for 2-3 more minutes. 5.Serve with chutney.

Ingredients Mutton/beef pieces ½ kg Yogurt 1 cup Whole coriander 1 tbsp Cumin seed 1 tbsp Black pepper corns 1 tsp Green chilies crushed 8 Finely chopped mint leaves 1 bunch Crushed ginger 1 tbsp Raw papaya paste 1 tbsp Lemon 4 Whole red chilies 6 Salt as required Finely chopped onions 2 Ghee 1 cup Method 1. Marinate meat pieces, for half an hour, with raw papaya and salt.2. Heat griddle, roast red chilies, cumin, coriander seeds, black pepper corn. 3. Grind together 4. Heat a deep skillet; add the marinated pieces along with yogurt and lemon juice, ground masala, green chilies. 5. Cook until the meat pieces are tender 6. In frying pan, fry sliced onions till golden brown, remove with slotted spoon and place on absorbent paper. 7. When water given out by meat pieces dries transfer into clay pot 8. Add ghee the crushed brown onions and lemon juice 9. Cover and reduce the flame to simmer 10. Now lower to hot pieces of coals into the clay pot.

Ingredients 1) Beef undercut piece 1 1/2 kg 2) Lemon juice 1/2 cup 3) Vinegar 1/4 cup 4) Black pepper 1 tbsp 5) Red chili powder 1 tbsp 6) Ginger/ garlic paste 1 tbsp 7) Zeera roasted 1 tbsp 8) Oil 1 tbsp 9) Salt 1 1/2 tsp 10) Anar juice 1/4 cup Method 1. Prick the beef with fork. Marinate the beef with lemon juice, vinegar, ginger, garlic, oil and all masala for 24 hours in fridge. 2. Now in a pan place the beef with all marinade masala and cook on low flame, sprinkle Anar juice and cook for 2 to 3 hours. 3. When meat tenderizes and roast becomes golden take out serve with fry vegetable and salad.

INGREDIENTS Chopped Tomatoes 1 cup Meat 1 kg Cumin 1 tsp Mustard Seeds 1 tsp Fennel Seeds 1 tsp Nigella Seeds ½ tsp Yogurt 250g Green Coriander 2 tsp Chopped Onions 1 cup Ginger Garlic 2 tsp Dry Fenugreek Leaves 1 tbsp Turmeric Powder 1 tsp Green Chilies 6 Salt 1 tsp Lemon Juice ½ cup Ghee 1 cup METHOD In 1 kg meat add 2 tsp ginger garlic and boil it. When it’s done then turn off the stove. Now heat the oil and add 1 cup chopped onions in it. Add 1 tsp cumin, 1 tspmustard seeds, 1 tsp fennel seeds , ½ tsp nigella seeds, 2 tsp crushed coriander, 1 tbsp dry fenugreek leaves, 1 tsp turmeric powder and 1 tsp salt and cook it properly/Now add 1 cup crushed tomatoes and add the meat and cover it. When water evaporates, then add 250g yogurt, 6 green chilies and ½ cup lemon juice and then cover it for 10 minutes. In the end add green coriander and turn off the stove. Bhopali achar gosht is ready.

INGREDIENTS Beef (Under cut) 1- ½ kg Green Chilies 10-15 Soya Sauce 1 tsp Corn Flour 1 tsp Crushed Black Pepper 1 tsp Crushed White Pepper 1 tsp Sugar 1 tsp Chicken Cubes mixed with Flour 1 tsp White Vinegar 2 tbsp Garlic 8 cloves Salt  to taste Oil 4 tbsp Sesame Oil Few drops METHOD With sharp knife cut 1- ½ kg undercut into fillets. Then add salt as required in these fillets, 1 tsp sugar, 1 tsp crushed black pepper, 1 tsp crushed white pepper, 1 tsp soya sauce, 2 tbsp vinegar, 8 garlic cloves, 1 tsp corn flour and 1 tsp chicken cubes (mixed with flour) and mix it properly and keep it for 30 minutes.Now in a pan heat 4 tbsp oil and stir fry it on low heat. When water evaporates, then in another frying pan add 1 tbsp oil and stirfry 10-15 green chilies and add it in the meat and cook it for a while.In the end, add few drops of sesame and serve it hot.

Ingredients Bitter gourd 300 grams Potatoes 2-3 Capsicum 1 Onion 1 Tomatoes (Big Slices) 2-3 Ginger Garlic Paste 1 tbsp Turmeric Powder 1 tsp Red Chili Powder 1 tbsp Crushed Black Pepper ½ tsp Green Chilies 3-4 Fresh Coriander ½ bunch Oil 2-3 tbsp Salt to taste Method Take 300 grams of bitter gourd cut into the slices add a pinch of salt leave it to 2 hours.Then Wash of the bitter gourd slice drain it and fry. Now take 2-3 potatoes cut into slices and fry and set a side. Now  take a pan add 2-3 tbsp of oil heat the oil and add1 onion now add 1 tbsp ginger garlic paste then add 1 tsp of turmeric powder, 1 tbsp of red chili powder, ½ tsp of crushed black pepper, a pinch of salt, 1 capsicum, 2-3 tomatoes, 3-4 green chilies now add fry bitter gourd slice and potatoes fry all the ingredients and steam it to 10-15 minutes. When the bhujia is done dish out into the dish or bowl add ½ bunch of hopped fresh coriander and serve.

INGREDIENTS Chicken Boneless ½ kg Garlic Cloves 6 Green Chilies 10 Butter  50g Tomato Ketchup ½ cup Yogurt  ½ cup Crushed Red Chilies 1 tsp Green Chili Paste 1 tbsp Crushed Garlic 1 tbsp Mustard Seeds  ½ tsp Fennel Seeds ½ tsp Nigella Seeds  ½ tsp Salt  ½ tsp Mayonnaise 2 tbsp Lemon Juice 4 tbsp Oil 4 tbsp METHOD First wash ½ kg boneless chicken and cut it in strips and make pieces of 3 inches. Now add ½ tsp mustard seeds, ½ tsp fennel seeds, ½ tsp nigella seeds, 1 tsp crushed red chilies, 1 tbsp green chili paste and 1 tbsp crushed garlic. Then in a pan oil 4 tbspoil and add chicken pieces in it and cook onlow heat until the water dries out. Now add2 tbsp mayonnaise, ½ cup yogurt, ½ cup tomato ketchup and 4 tbsp lemon juice andcook it on low heat for 10 minutes and cover it. Now take it out in a serving dish. In a frying pan add 50g butter and add 6 garlic cloves and long cut gre...

Ingredients Atta / wheat flour 1/2 cup Sugar 1/2 cup Water 1/2 cup Ghee 1/4 cup + more if needed Cardamom powder A pinch Cashew nuts 5 Badam (Optional) For Garnishing Salt A pinch Method 1. Measure and keep all the ingredients ready. Heat a non stick pan, add ghee (add cashew nuts and fry till golden * if adding *), followed by flour. 2. Keep stirring in low or medium flame to ensure even browning. Roast until the colour changes slightly red and nice aroma rises. Take care not to burn by putting flame in high. 3. Add water with salt, keep stirring while you pour. It will become thick and get cooked soon. Add sugar and mix. 4. Flame should be in low or medium at all the times. Keep stirring until it turns glossy and ghee oozes out. Takes hardly 2-3 minutes. If ghee is less, add more. Do not reduce ghee as while you add water, it may form lumps. Reduce sugar as per your need. I am sweet toothed. Salt is optional, but it enhances the sweetness. I didn’t add cardamom or...

Ingredients 200g Kabuli chana (chickpeas) 1½ tbsp (22g) chana dal (split gramdal) 5 flakes (10g) garlic, crushed 1 tsp (5g) ajwain ¾ tsp (4g) soda bicarb For the seasoning 20ml oil 1½ tsp (7g) ginger juliennes 1 tsp (5g) cummin seeds 1½ tsp (7g) amchur powder (mango powder) or 3 tsp (15g) anardana (pomegranate seeds) 1½ tsp (7g) chilli powder 1½ tsp (7g) garam masala powder 1½ tsp (7g) salt 3 green chillies, chopped 10g coriander leaves, chopped Method Soak chana for 10 hours. Put the chana with all the remaining ingredients and three cups water in the pressure cooker and cook for 15 minutes after the first whistle.Heat one tbsp oil in a non-stick kadai. Add ginger juliennes and cummin seeds. Lower the heat and add amchur powder or anardana, chilli powder, garam masala powder and fry for a minute. Then add the cooked chana along with the water in which it was boiled. Add salt and cook over medium heat for 10 to 15 minutes or till d...

INGREDIENTS Beef or Meat ½ kg Cauliflower (Finely Chopped) 1 Crushed Red Chilies 1 tbsp Turmeric Powder 1 tsp Salt to taste Ginger Garlic Paste 1 tbsp Finely Chopped Onions 2 Finely Chopped Ginger 2 tbsp Finely Chopped Green Coriander 1 bunch Long Sliced Green Chilies 4 Oil 1 cup METHOD In  a pan add ½ kg meat or beef, 2 cups hotwater, 2 finely chopped onions, 1 tbsp ginger garlic paste, 1 tbsp crushed red chilies, 1 tsp turmeric powder and salt as required.When meat is done, then add 1 finely chopped cauliflower and cook it for a while.Add 2 tbsp finely chopped ginger and 4 finely chopped green chilies and put it on simmer. Cauliflower will be done in its ownwater. Cook it for some time in the end andserve it with 1 bunch of finely chopped coriander.

Ingredients Freshly grated coconut -1 cup Sugar-1 cup Cardamom -1 Milk - 1/4 cup Water -1/4 cup Directions Switch on the stove and place a thick bottomed pan on the stove. Add sugar and water into the pan to make the sugar syrup. Heat it and stir continuously. The consistency of the sugar is that when you drop it in cold water, it will not dissolve but will form like a ball. When the sugar reaches the required consistency, add the grated coconut and milk into the sugar syrup and stir continuously. After stirring for 10 to 15 minutes, the mixture starts to thicken and it will come out of the pan. This happens due to the oil released by the coconut. At this stage, add cardamom and remove it from flame. Then put it in a greased tray and allow it to cool for an hour or two. Just cut it into pieces before it cools completely. Store it in an airtight container. Footnotes: You should use only freshly grated coconut for this recipe to get the best taste.

Ingredients ½ cup chana dal ½ cup udad dal ½ cup rajma or red kidney beans 1 tsp cumin powder 1 tsp coriander powder 1 tsp red chilli powder, like paprika or cayenne if you like some heat ½ tsp turmeric 1 tbsp ginger, grated or ground into a paste 6 cloves of garlic, grated or ground into a paste 1 large tomato, finely chopped 1 onion, minced ¼ cup kasoori methi 1 tbsp vegetable oil 1 tbsp vegan butter, like Earth Balance Instructions 1.Cook the legumes. I will share with you here my "shortcut" way of doing this-- because rajma takes much longer to cook than the two lentils, and because I don't always remember to presoak my beans, I faux-soak the rajma bycovering it with 2 inches of water in a microwave-safe dish, zap it for about 10 minutes, add more water if needed, and then zap again foranother 10 minutes. Then I place the legumes and the rajma in a pressure cooker andcook them together. If you don't have a pressure cooker, you can cover the l...

Ingredients Chicken————— 1/2 kg or 500 g boneless or with bone Onion—————– 2 roughly chopped Garlic/ginger paste— 2 tbsp Red chili powder—— 1 tsp Tomatoes————– skin removed 3 large Yogurt————— 1 cup + 2 tbsp extra White cumin———– crushed 1 tsp Black pepper powder— 1/2 tsp Coconut powder——– 1 tbsp Sookhi meethi——— 1 tsp Green chilies——— 3 – 4 Julian ginger——— 1 tbsp Cream—————– 1/2 cup Flour——————– 1 tbsp Garam masala powder— 1/2 tsp Oil——————- 3 tbsp How it’s made 1.Put oil in a large pan. 2.Add roughly chopped onions into it. Cook till they turn slight pink in color. 3.Once done add chicken to...