A Chef's Melody

What you need For Pav 3 1/2 cups all purpose flour 1 1/4 cup milk,warmed for a min. in microwave 1 tbsp salt 2 tbsp sugar 2 1/2 tbsp yeast 3 tbsp olive oil For Bhaji 1 cauliflower, washed and cut into florets 1/2 cup frozen peas 1 medium potato,peeled and diced into cubes 1 medium carrot,diced 4 tomatoes,cubed 1 green pepper,finely chopped 1 large onion,finely chopped 1 inch ginger,peeled and grated 6 garlic cloves,grated 2 tbsp kasuri methi,crushed 1/4 cup cilantro,finely chopped juice of a lemon 4 tbsp Everest pav bhaji masala 4 tbsp kashmiri chili powder 2 tbsp coriander-cumin powder 4 tbsp oil 4 tbsp butter 1 tbsp ghee salt to taste Butter to roast pav while serving What you need to do For the pav: In a large plate,take 3 cups of flour,salt,sugar,and yeast and mix well. Make a well in the middle and add the warm milk. Make a dough and knead it for 10 mins.Use the left over flour if the dough is very sticky. Now add the olive oil and again...

What you need  2 cup besan 1 tsp turmeric 1 tbsp kasuri methi crushed 2 tbsp dhania powder 2 tsp chili powder salt 4 tsp oil/ghee 3/4 cup + 2 tbsp curd 2-3 green chilies chopped 10 curry leaves 1/4 tsp garam masala 1/4 cup chopped cilantro What you need to do In a bowl,add besan,1/2 tsp turmeric,1/2 tsp dhaniya powder,1/2 tsp chili powder,salt,kasuri methi,oil,and 2 tbsp curd and make a dough.Divide the into 4 balls and elongate the ball to make them like long cylinders. Boil 4 cups of water,add 1/2 tsp oil and place the cylinders and cook for 10-12 mins or until they float at the top. Cool and cut into small pieces and place them in the same water they were cooked. When making the sabji,separate the gatte from the water.In the water,add chili powder,turmeric,dhaniya powder, and salt. Heat 4 tbsp ghee,add jeera,hing,curry leaves,green chillies,and then add just the water in which gatte were cooked and cook on simmer for 10 mins. Now add 3/4 cup beaten curd a...

What you will need For the dal 3/4 cup skinned moong dal 1/4 cup moong dal 1/2 cup channa dal 1/2 cup urad dal 3-4 green chillies 15 curry leaves 2 cloves 1 inch cinnamon stick 1 1/2 inch ginger, chopped 1 tsp turmeric powder 3 tbsp ghee 3/4 tsp hing 1 green elachi 1 tsp mustard seeds 1 tsp jeera 1 tbsp crushed coriander seeds 1/4 cup chopped cilantro salt to taste For bati 2 cups atta 1/2 cup fine sooji 1/3 cup melted ghee 1 tbsp ajwain,crushed 1/2 tsp turmeric 1/8 tsp baking soda salt warm water What you need to do For dal Soak the dals for atleast 4 hours.In a pressure cooker,add the dals,salt,and turmeric,4 cups of water and 1 tsp oil and cook for 4-5 whistles.Once cooled,open the pressure cooker and mix the dals well. Grind 10 curry leaves,green chilies,ginger,cloves, and cinnamon to a coarse paste. In a kadhai,heat ghee.Add the mustard seeds,jeera,coriander seeds,5 curry leaves,elaichi,hing,green chilies paste and cook for 3-4 mins.Add the...

What you need Masala powder 1 tsp chana dal 1 tsp urad dal 1/4 tsp fenugreek seeds 1 tsp sesame seeds 2 tsp coriander seeds 1 tsp re chili powder 1/4 tsp asafoetida 1/4 tsp black pepper powder Tamarind mix: 1 lemon size Tamarind ball Water 3 tbsp Ginger oil 1 tsp Mustard seeds 1 tsp chana dal 1 tsp urad dal 1/4 cup peanuts 3 Red chili 1/4 tsp asafoetida powder 2 sprig curry leaves 1/2 tsp turmeric powder 1 tbsp jaggery Cooked rice made with 1 cup raw rice What you need to do Take a saucepan, add chana dal, urad dal, fenugreek seeds, sesame seeds, and coriander seeds. Dry roast till you get golden brown color. Keep the flame on medium. Turn off the heat and mix with asafoetida powder,pepper powder,and chili powder.Let it cool and grind it to a fine powder. Soak 1 ball of tamarind in 2 cups of water for an hour and mash it well with water and strain it to remove the pulp. Take a pan, add ginger oil. Temper the ingredients - mustard seeds, chana dal, urad dal,...

What you need  filling 1 cup coconut powder 3/4 cup powdered jaggery 5-6 cardamom pods 1/4 cup almonds 1/4 cup cashews 1/4 cup golden raisins 1 tbsp poppy seeds Outer cover 1 cup all purpose flour 2 tbsp sooji 2 tbsp hot oil 1/8 tsp salt water to knead the dough oil to fry What you need to do In a pan roast the poppy seeds for 30 secs on medium low heat. Grind coconut powder,jaggery,cardamom seeds,almonds,cashews,raisins,and poppy seeds to a coarse powder. In a bowl,take the flour,sooji,salt and hot oil and mix well.Add water and make a smooth dough.Set aside for 20-30 mins. Make small ball of the dough and roll in to small puri.Add the filling and the center and seal the edges to form a semi circle.You can apply water or milk at the edge of the rolled dough to seal it better. Drop the karanji in hot oil and fry on medium heat until light golden. Once cooled store in airtight container.

What you will need 3 cups All purpose flour 1 cup fine sooji 1 cup sugar 1 1/2 tsp vanilla 1/4 tsp salt 7-8 tbsp warm milk 4 tbsp ghee oil to deep fry What you need to do Grind the sugar to powder.In a bowl,add all purpose flour,sooji,sugar,vanilla,and salt.Mix well. Heat ghee until hot and add to the flour.Mix well until you get a bread crumbs like texture. Add milk and make a firm dough.Set aside for 30 mins. Make golf size ball of the dough and roll it to 1 cm thick roti. Heat oil to deep fry. Cut small squares and fry in oil in small batches.Drop the squares in hot oil and then lower the heat to medium and fry until golden. Cool and store in airtight container.

What do you need 3 cup rice flour 1 1/2 cup besan 8 tbsp oil (1/2 cup) 1 3/4 cup water 3/4 tsp turmeric powder 1 1/2 tsp ajwain seeds,crushed 1 tsp cumin powder 1 tsp red chili powder 1/2 tsp asafoetida 3 tbsp white sesame seeds oil to deep fry salt as per taste What you need to do In a bowl,add rice flour,besan,turmeric,ajwain,cumin seeds,sesame seeds,chili powder,asafoetida,and salt.Mix well. Heat the oil in a small pan until hot.Add the hot oil to the flour mix and mix well to form a breadcrumbs like texture. Boil water and add it in small quantity to the mix and make a firm dough.Set aside for 30 mins. Heat oil to deep fry.Divide the dough in small portions and place in the chakli maker and make chaklis. Drop the chaklis in hot oil and lower the heat to medium and fry until golden. Once cooled store it in an airtight container.

What you will need  For the dough 2 cups whole wheat flour+some for dusting 1 tsp salt 1 tbsp ajwain,crushed 1 tbsp oil water to knead the dough For the stuffing 2 cups matar(frozen peas,thawed) 1 tbsp ginger,garlic,and green chilli paste 1 tsp jeera 1 tsp chilli powder 1 tbsp coriander powder 2 tbsp besan salt oil as needed What you need to do Take all the ingredients to make the dough and using enough water knead a soft dough. Pulse the thawed green peas in the food processor to make a coarse paste. In a pan take 1 tbsp oil.When hot, add jeera,ginger-garlic-chilli paste ,and saute for a minute. Add the besan and saute for another minute. Add the chilli powder,coriander powder,salt, and the peas. Cover and cook for 2 mins. Remove the lid and cook till the mixture is dry.Set aside to cool.Divide this mixture in 8 balls. Heat the skillet on medium high heat.Make 8 balls of the dough and flatten them. Take one ball of the dough and roll it to a small ...

What you need 1 1/2 sticks room temperature unsalted butter 2 cups +1 tbsp all purpose flour 1/4 tsp baking soda 1 tsp good quality vanilla 1/3 cup sugar 1/8 tsp salt What you need to do Beat the butter,sugar,vanilla,baking soda,and soda until creamy. Slowly add in the flour in batches and fold until the dough comes together. Make small balls and lightly flatten between your palms and place on the baking tray 2 inches apart. Place the tray in the freezer for 20 mins. Preheat the oven to 350 degree F and bake the cookies for 22 mins. Let the cookies cool and store in an air tight container. Variations Add lemon/orange zest to the dough. Sprinkle sugar on the top of the cookies before baking.

What you need 2 cups milk powder 14 oz can condensed milk 2 tbsp ghee 1 tsp cardamom powder 10 saffron strands mixed with a tbsp of warm milk What you need to do Mix milk powder,condensed milk,and ghee in a glass bowl.Microwave for a minute. Add the saffron milk.Mix and microwave for another minute. Add cardamom powder and microwave for 30 secs. Mix well and microwave for 30 secs. Again mix and microwave for another 30 secs.The mixture should now leave the sides and if you roll a small around of mixture,it should hold the shape. Let the mixture cool enough to be handled easily. Take a small ball and smoothen it up between your palms so that it has no cracks.Shape in into modak using mold and set aside. Note: Microwaves vary and the mixture might need another minute to cook.

What you will need: 1 cup fine sooji 1/2 cup fresh grated coconut 1 cup sugar 1 cup water 1 tsp cardamom powder 1/4 cup nuts/raisins to garnish,lightly toasted in 1/2 tsp ghee 2 tbsp ghee What you need to do: Add ghee in a heavy bottomed kadhai and roast sooji on low flame for 10 mins. Add coconut and continue to roast for another 2-3 mins. In another pot,add sugar and one cup water and boil till u get one string consistency syrup.This is the most crucial step of this recipe. Add the syrup ,cardamom powder,and nuts to the sooji-coconut mixture.Mix and set aside covered for 30 mins. Grease your palms with ghee and take a golf ball sized mixture and shape it into small balls.You can garnish it with raisins.

What you will need 2 cups dates 1/4 cup black raisins 1/4 cup pistachios,crushed 1/4 cup almonds,crushed 1/4 cup pumpkin seeds/cashews,crushed 1/4 cup desiccated coconut powder 1 tsp cardamom powder 1 tbsp milk 1 tsp unsalted butter/ghee aluminium foil What you need to do If the dates are dry,soak them in warm water for 30 mins and then continue with the recipe. Take the date and milk in a blender and blend for a min.The mixture should be chunky. In a heavy bottomed pan,add the butter and when it melts add the date milk mixture and cook for 2-3 mins or till the moisture evaporates. Add the coconut,raisins,nuts, and cardamom powder and cook till the mixture leaves the sides and comes together like a ball. Transfer the mixture in a plate to cool for 5 mins. Lightly knead and shape the mixture in a log. Roll the log in a foil and refrigerate for 4 hours. After 4 hours,remove from the refrigerator and cut in discs about 1 cm thick. Note: You may add a tablespoo...

What you need one bunch methi,finely chopped 1 tbsp ginger and green chili paste 1 tsp sesame seeds 1 tsp crushed carom seeds 1/2 tsp turmeric powder salt to taste 2 cups whole wheat flour 1/4 cup gram flour 2 tbsp oil What you need to do Mix all the ingredients into a medium consistency dough.Make small golf sized balls. Roll a thepla and place it on a heated skillet.Apply 1/2 tsp oil on either side and cook. Serve hot with raita and pickle.

What do we need 1/2 cup moong dal 1/2 cup sona masoori rice 1 tbsp ghee 1 tejpatta 1 inch cinnamon 2 cloves 1 tsp cumin seeds 1 tsp chili powder 1/2  tsp turmeric 2 tbsp Bedekar masale bhat masala salt to taste 1/4 cup carrots,chopped 1/4 cup beans,chopped 1/4 cup green peas 1/4 cup chopped cilantro What you need to do Heat ghee in a pressure cooker.Add cumin seeds,cinnamon,cloves,and tejpatta and saute for couple of mins. Add the vegetables,salt,turmeric,chili powder,and Bedekar masala and saute for 4 mins. Add rice and dal. Saute for 5 mins. Add 2 cups of water.Pressure cook for 4 whistles. When the pressure release,open the cooker and garnish with cilantro.

What you will need 1 lb tindora,ends removed and sliced lengthwise 1 tbsp oil 1 tsp mustard seeds pinch of hing 1 tsp turmeric powder 1 tsp chili powder 1 tbsp coriander-cumin powder salt to taste What you need to do Heat oil in a heavy bottomed pan.When hot add mustard seeds and hing. After the mustard seeds splutter,add the turmeric,chili powder,coriander-cumin powder,and salt.Mix and cook for 30 secs. Add the sliced tindora,cover and cook for 15 mins on a medium low flame.Stir frequently. Serve hot with rice or roti.

What you will need 1 packet mushroom,cleaned and chopped 1 medium onion,finely chopped 1 tbsp ginger garlic paste 1 large tomato,chopped 1/4 cream/coconut milk cilantro for garnishing 2 tbsp oil Spices: 1 tsp cinnamon powder 2 tbsp kasoori methi,crushed 1 tsp chili powder 1 tsp kashmiri mirch powder 1 tsp turmeric powder 1 tbsp coriander-cumin powder salt as per taste What you need to do Heat oil in a heavy bottomed pan.When warm, add cinnamon powder.Saute for 30 secs. Add the onions and some salt and cook till the onions are translucent. Now add the ginger garlic paste and cook for couple of mins until it's raw smell goes. Add in the tomato and cover and cook until it is mushy. Add the remaining spices and salt.Cover and cook till the mixture looses oil. Add in the mushrooms and cook covered for 10 mins or until the mushrooms are done. Add in the cream/coconut milk and again simmer for 5 mins. Turn off the heat and garnish with cilantro. Serve hot wit...