The Chef

Ingredients Boiled Potato Cubes ½ kg Cauliflower 1 Turmeric 1 tsp Red Chili Flakes 1 tbsp Mustard Powder 1 tbsp Chopped Green Chilies 4 Chopped Green Coriander 1 bunch Chopped Ginger 2 tbsp Chopped Garlic Cloves 4 Mustard Oil 1 cup Salt to taste Method In a pan, add in 1 cup mustard oil, add in chopped garlic and fry till golden brown.Add in chopped potatoes and fry till golden.Add in turmeric, red chili flakes, mustard powder, some salt. Mix it.Cook it on a low flame and simmer.When the water dries, add in chopped green chilies, chopped coriander and chopped ginger. Serve.

Ingredients Chicken (Pieces) ½ kg Boiled Chick Peas 375 gms Fried Onions 2 Tomatoes 250 gms Oil ½ cup Green Chllies 6 Black Pepper Corns 1 tbsp Black Pepper (Crushed) 1 tbsp Dry Mango Powder 4 tbsp Turmeric Powder 1 tsp Salt 1 tsp Red Chilies Powder 2 tsp Ginger Garlic Paste 1 tbsp All Spices Powder 1 tsp Coriander Leaves as required Cumin Seeds 1 tsp Finely Chopped Ginger 50 gms METHOD In a blender add 2 fried onions,250 gms tomatoes and blend.Now heat 1 cup oil in a pot . To it add ½ kilo chicken pieces, 1 tbsp ginger garlic paste and mix well.Then add the onion and tomato paste. Along with this add 1 tsp black pepper corns, 1 tsp turmeric powder, 1 tsp salt, 2 tsp crushed red chillies and 1 tsp cumin seeds and mix everthing well. Add 2 cups of water and leave this to simmer for 30 minutes. After this, add 375 gms boiled chich peas and cook for a further 10-15 minutes. Now spinkle 1 tsp all spices powder, 6 green chillies fresh coriander as required, ...

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 tspchili (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 and Naan.Serving: 2 to 3 persons

Ingerdients 1:Plain flour 1kg 2:Sugar 1/4 Cup 3:Salt 1 1/2 Ts 4:Ghee 1/4 Cup 5:Water as required to make the dough Recipe 1:Mix together all the Ingredients and add the water slowly to make a medium hard dough, cover & keep aside for 15mins. 2:Make balls size of a tennis ball then roll it into a roti shape, put 1Ts of ghee & sprinkle a bit of flour over it. Now roll it intoa tube shape & then slightly squees the ends and twist the dough in a round format. Freeze Raw Paratha 1:Now roll it flat again into a roti shape. You could freeze it raw by layering polythene bags under and over it repeatedly.Freeze Half Cooked Paratha:1:Now roll it flat again into a roti shape. Heat a pan (Non-stick pan) & cook both sides 30sec only. 2:Place each half cooked paratha separately, let it cool completely & then stack it. afterwards freeze them in the freezer bags & use as required. NOTE Frozen - Raw or half cooked paratha,you must place it frozen onto the hot pan im...

Ingredients Chickpeas 2 cup (boiled) Oil ¼ cupOnion 2 (chopped)Tomatoes 2Coriander leaves ¼ bunchGinger garlic paste 1 tbspOnion seeds 1 tspTurmeric powder 1 tbspChili powder 1 tspRed pepper 1 tbsp (crushed) Cumin seeds 1 tbsp (crushed) Salt to taste Directions 1.Heat oil in a wok, add in onion, tomatoes, coriander leaves, ginger garlic paste, onion seeds, turmeric, chilipowder, crushed red pepper, cumin seeds and salt. Fry very well. 2.Then add boiled chickpeas and 2 cups of water. 3.Cover and cook on low flame for 10 – 15 minutes. 4.Dish it out and serve hot.

Ingredients 4 cups spinach leaves/palak chopped 1 onion/pyaz 1 tomato/Tamatar 2 cloves garlic/lehsun 1 teaspoon lemon juice/nimbu ka ras 2 green chilles/hari mirch Salt to taste 1 teaspoon corineder powder/dhaniya 1 teaspoon gram flour/besan Pinch of asafoetida/hing 1/4 teaspoon Garam Massala (recipehere) 1/2 teaspoon cumin seeds/jeera 1 tablespoon coriander leaves chopped 1/2 teaspoon oil 2 cup water 1 teaspoon ghee (see notes) Method Chop spinach leaves. Chop onions lengthwise. Chop tomatoes in 4 parts. Grate garlic. Chop green chillies finely.Heat oil in a pan, when hot add in cumin seeds and asafoetida.Throw in garlic, sauté for 30 seconds. Add in chopped onions, green chillies, spinach and 1 cup water. Mix and cook till spinach reduce in volume and onions are soft.Finally add in tomatoes, coriander powder, gram flour, lemon juice, garam massala and 1 cup water. Mix and keep stirring till tomatoes are mushy and water has evaporated.Lastly just before serving m...