The Chef

Ingredients Chicken ½ kg (boneless) Lemon 3 White vinegar ½ cup Oil ½ cup Black pepper 1 tsp (crushed) Ginger paste 1 tbsp Salt to taste Directions 1.In a wok add washed chicken 2.Then add salt and white vinegar 3.Stir fry until water dries then add gingerpaste, black pepper crushed, lemon juice and oil allow to cook until chicken tender. 4.Dish it out and serve with naan.

Ingredients 1 can (8 ounces) tomato sauce 1/2 teaspoon dried basil or oregano 1/4 teaspoon garlic salt 1/8 teaspoon black pepper pinch of sugar(optional) Directions Mix the tomato sauce, basil, garlic salt, and pepper in a small bowl.

INGREDIENTS (measuring cup used, 1 cup = 250 ml) *.3 medium to large tomatoes, pureed - yields approx 1.5 to 2 cups of tomato puree *.4-5 garlic cloves, finely chopped *.1 to 1.5 tbsp chopped fresh basil leaves *.1 to 1.5 tsp dry oregano or 1 to 1.5 tbspchopped fresh oregano *.3 tbsp olive oil *.salt and black pepper as required INSTRUCTIONS 1.rinse and then chop the tomatoes. 2.puree the tomatoes in a blender or with a hand blender. 3.keep a few bits and pieces of tomatoes in the puree. 4.heat olive oil in a small pan 5.then add the chopped garlic and saute for 10-12 seconds on a low flame. 6.add the tomato puree and saute for 4-5 mins on a low to medium flame. 7.when the tomatoes are cooked, add the chopped basil, dry oregano, salt and pepper. 8.stir & simmer for 1-2 minutes on a low to medium flame. 9.check the seasonings add more salt or pepper if required. 10.once cooled, use the pizza sauce as a topping on pizzas or store in a bowl or in a small jar.

Ingredients 1 kilogram Beef (cubed) 4 - 6 Whole Red Chiilies (Saabut Lal Mirch) 10 - 15 Black PepperCorns (Saabut Kaali Mirch) 4 tbsp.Coriander Seeds (Saabut Dhania) 2 tsp. Cumin Seeds (Sufaid Zeera) ½ tsp. Thymol Seeds (Ajwain) Salt (to taste) 1 ½ tsp.GingerPaste (Pisi Adrak) 1 ½ tsp.GarlicPaste (Pisa Lehsan) Fresh Cilantro Leaves (Hara Dhania) (for garnish) Cooking Oil (as needed) Method First of all tender the beef in pressure cooker with salt to taste.Then roast all the above ingredients (except the fresh coriander leaves, ginger paste and garlic paste) in a pan. Then grindthem.Heat oil in a pan, add ginger and garlic and fry for a minute or so; add tendered beef and fry some more. Put all of the roasted, grinded ingredients in it and mix well. Cookfor 5 minutes.Garnish with fresh coriander leaves. Serve hot with Nan and Raita .

Ingredients Chicken 1 1/2 kg cut into 16 pieces Green chillies 6 cut thinly lengthwise Ginger 1 tbsp julienne cut Black pepper 1/2 tbsp Yellow food color pinch Lemons 2 White vinegar 2 Salt to taste Oil 1 cup Directions 1.Wash chicken and put in a pan with vinegar, food color and salt; cook on low heat till liquid evaporates and chicken is tender. 2.Sprinkle the chicken with green chillies, crushed black pepper and ginger. 3.Heat oil in a separate pan till very hot and pour over the chicken. 4.Add lemon juice.5.Serve with hot naan.

Ingredients Mutton ½ kg Chopped ginger 1 tbsp White pepper1 tsp Salt to taste Chopped onion 2 Green chilies 3 Butter1 tbsp Yogurt ½ cup Fresh cream ½ packtet Oil1 cup Method Take a pan and add in 1 cup oil. Add in 2chopped onion and fry it till it is golden brown. Add in ½ kg mutton , ½ cup yogurt and some salt. Cook till the meat tenders. Add in chopped ginger, 1 tsp white pepper and 3 chopped green chilies and cook it. Simmer it and add in fresh cream, add in butter. Peshawari namkeen handi is ready to serve.

Ingredients *.Dry Pomegranate Seeds (Anardana) - 1 table spoon *.Coriander seeds - 3 table spoon. *.Cumin seeds - 1 table spoon. *.Cardamom seeds - 2 tea spoon. *.Black pepper - 2 tea spoon. *.Cloves - 1/2 tea spoon. *.Cinnamon - 3-4 pieces. *.Red chilli powder - 1 tea spoon (8 whole) *.Black salt - 1 tea spoon. Method Roast dry pomegranate seeds, coriander seeds and cumin seeds on a pan. Let them cool down for a while.Mix all the masala well in a plate and put them in a grinder. Grind all the masala well in a grinder into powdered form. Chana Masala powder is ready.Store the masala in an air-tight container and use whenever you make Chole or Channa recipe at home.Take 2 tea spoon channa masala powder to make 100 gms chole recipe.

Ingredients 2 tbsp oil 3/4 cup boiled potatoes cubes 2 tsp green chilli paste 1 1/2 tsp garlic (lehsun) paste 2 tsp ginger (adrak) julliennes 2 tsp chana masala powder, 2 cups soaked and boiled kabuli chana (white chick peas) 1 cup chopped tomatoes 1 tsp black salt (sanchal) 1/2 tsp dried mango powder (amchur) salt to taste For the garnish 1/4 cupchopped coriander (dhania) Method 1.Heat the oil in a wok, add the potatoes and stir-fry for a few minutes. 2.Remove and drain on absorbent paper. 3.In the same oil, add the green chilli paste, garlic paste, ginger and stir-fry for½ a minute. 4.Add the chana masala, kabuli chana, fried potatoes, tomatoes, black salt, dry mango powder, salt and ½ cup of water and cook for 7 to 8 minutes. 5.Serve immediately garnished with coriander.

Ingredients 1/2 kg ordinary black/brown mustard seeds ( rai / sarson) 1/4 kg yellow mustard seeds 10 to 12whole dry kashmiri red chillies 8 to 10 pods of garlic (lehsun) salt to taste 1 tbsp sugar a small piece of drumstick tree bark vinegar as required for grinding Method 1.Remove stones from mustard seeds, using vinegar little at a time grind all theingredients except sugar & salt to a thick, smooth paste, add sugar & salt to taste 2.Add a little more vinegar to make the paste into a sauce like consistency 3.Use a dry bottle & preserve. use a dry spoon whenever you require to use the sauce. 4.This sauce could be used for sandwiches; roast etc.,

Ingredients 2 Tbsp yellow mustard seeds 2 Tbsp black mustard seeds 1/8 tsp cinnamon - broken 1 Tbsp honey 1 tsp salt Vinegar - to cover the above ingredients Method Place yellow mustard, mustard, honey, cinnamon and salt in a glass or stainless steel vessel and cover with vinegar to comeup about 1/2" above the mixture.Leave it for 48 hours. Blend to a fine paste and use.