A Chef's Melody

 What do you need 3 leftover chapatis/rotis 1 tbsp smooth peanut butter 1 tsp ghee 1  tbsp powdered sugar What you need to do Tear the chapatis into small pieces and pulse it through the blender couple of times till they form a coarse powder. Add the rest of the ingredients and mix everything well. Make small balls as per your preference and let it sit aside for 30 mins before serving. Notes: The chapatis must be cooked at least 7-8 hours before preparing this recipe. This recipe does not work well for fresh chapatis. For peanut allergy: You can skip the peanut butter and increase the ghee by 1 tsp. Add 1/8 tsp cardamom powder to enhance the taste. Can be stored for a couple of days refrigerated.

 What do you need 1 1/2   cups   unbleached all-purpose flour 1 1/2   teaspoons   baking powder 1/4   teaspoon   baking soda 2   teaspoons   pumpkin pie spice mix 1/2   teaspoon   salt 1   cup   granulated sugar or caster sugar   1   cup    pure pumpkin puree 1/3   cup   flavorless oil   1/2   cup   buttermilk  1   teaspoon   pure vanilla extract 3   tbs   pumpkin seeds What you need to do Preheat the oven to 350 degrees F / 180 degrees C, position a rack in the middle of the oven. Grease a 9 x 5 inch loaf pan with little oil and dust with flour to coat the pan, or you may use parchment paper. In a medium mixing bowl, sift all the dry ingredients twice, from a height. Add salt, whisk until well combined. Set aside. Add all the other wet ingredients in a medium-sized bowl, whisk until you have a homogeneous mixture. Add the wet ingredients to the dry ingr...

What do you need 1 cup atta/whole wheat chappati flour 1/2 cup oats flour 1/3 cup ghee at room temperature 1/3 cup sugar/fine jaggery powder 1/4 cup crushed nuts 1 tbsp ginger powder 1/4 tsp baking soda  1/4 cup milk,at room temperature What you need to do Sift the wheat flour,oats flour,baking soda, and ginger powder into a large bowl. In another bowl,add the ghee and sugar and whisk it until well incorporated. Slowly add the flour mixture,crushed nuts and mix everything well. Add the milk a tbsp at a time to form a dough.Do not over knead the dough. Roll the dough into a log and wrap it in a aluminum foil/cling wrap. Refrigerate for an hour. Preheat the oven to 350 deg F.Grease a cookie sheet with oil. Cut 1/2 inch disc out of the log.Place them on the cookie sheet 1 1/2 inches apart. Bake for 16-18 mins. Remove from the oven and let them cool completely on a wire rack before storing in an airtight container.

What do you need 1 medium size American eggplant 1/2 tsp turmeric powder 1 tsp chili powder 1 tbsp coriander-cumin powder. 1 tbsp besan 1 tbsp rice flour salt to taste oil for frying What you need to do Wash the eggplant and pat it dry with a kitchen towel. Remove the stem and slice the eggplant in 1/2 inch thick disks. In a plate,add turmeric,chili powder,coriander-cumin powder,salt,besan, and rice flour.Mix well. Dip each eggplant disk into the mix and make sure each disk is coated well with the mix.Set aside for 30 mins. In a pan,add 3 tbsp of oil.When hot place the eggplant disks. Cook on each side for 4-5 mins on low flame.Drizzle more oil if necessary. When the eggplant disks are soft and light golden on both sides, remove them on a paper napkin. Serve warm with dal rice.

What do you need 1 1/4 cup Whole wheat flour/atta 1/4 cup honey 2 tbsp sunflower oil 1 egg,at room temperature 1 tsp pure vanilla extract 1/2 tsp baking powder 1/8 tsp salt 1 tbsp finely chopped pistachios(optional) 1/2 tsp orange/lemon zest(optional) What you need to do In a mixing bowl, whisk together a egg and honey. Add oil and vanilla extract and continue to whisk. Add in the wheat flour,baking powder,salt,pistachios,and zest.Fold gently with a spatula.Gently shape this dough into a ball. Cover this dough and refrigerate for 30 mins. Preheat the oven to 350 deg F and line a cookie sheet with parchment paper. Light flour the counter top and roll the dough to 1/4 inch thickness. Using any cookie cutter,cut out shapes from the dough.Re-roll scraps. Place the cookies a inch apart on the cookie sheet and bake for 15-18 mins. After they are done remove from the oven.Allow them to cool for at least 5 mins on the cookie sheet before transferring them onto a wire rac...

What you need 2 cups All purpose flour ¼ cup sugar 4 tsp baking powder ½ tsp salt 1 1/3 cup milk ½ cup creamy peanut butter 1/2 cup semi sweet chocolate chips What you need to do Preheat the oven to 325 Deg F. Dust the chocolate chips with a tbsp of flour and set aside. Mix the baking soda,salt, and flour and sift this mixture. In a large bowl,add the milk,sugar,and peanut butter and mix well to form a lump free batter. Add the flour mix and fold gently.Add in the chocolate chips and gently fold once again. Scrape into a greased loaf tin and bake for 55-60 mins(1 hr). Let the cool down completely before slicing. Serving ideas: You could toast a slice with a little jam or jelly, spread with Nutella,topped with sliced bananas or add a drizzle of honey.

Ingredients 3/4 cup whole wheat flour(see note) 1/2 cup instant oats 1/4 cup butter,melted 1/4 cup sugar 1/4 tsp powdered cinnamon 1/4 tsp baking soda 1/4 tsp baking powder 1-2 tbsp milk What you need to do Sift the whole wheat flour,baking soda,cinnamon and baking soda.Add the oats. In a large bowl,cream the butter and sugar. Slowly fold in the flour mixture the creamed butter. Add the milk as required so that the mixture comes together and can be rolled in ball. Take 1 tbsp of the mixture and roll it between your palms to make a ball and slightly flatten it. Place the balls on a cookie sheet lined with parchment paper. Bake in a preheated oven at 350 deg F for 18-20 mins. Let it cool for atleast 15 mins before you handle it for either serving or storing. Note: I have used Indian atta to make these cookies. Cooking time will vary as per the thickness of the cookies. Variation: Add chocolate chips  to the cookies to make them instant hit among k...

Ingredients 1 15 oz canned Baby corn 2 1/2 TBSP Ginger Garlic paste 4 dry red chillies,stems removed 1 cup Mix peppers-red,yellow,green and orange,cut into 1" pieces 1 small red onion,cut into 4 pieces-layers separated 1 Maggi Vegetable Bouillon cube 2 tbsp soy sauce 2 tsp vinegar 3 TBSP Ketchup a pinch ajinomoto(optional) 1/2 tsp Kashmiri Chili powder 3/4 cup water 1 1/2 tbsp cornflour dissolved in 1/2 cup water salt For garnishing 2 tbsp green onion 1 tbsp finely chopped cilantro What you need to do Cut the baby corns lengthwise if they are thick,else leave whole. Add bouillon cube,ginger garlic paste,red chilies to water and bring it to one boil. Add the baby corns and simmer for 5 mins. Add the soya sauce,ketchup,vinegar,ajinomoto and kashmiri chili powder to the cornflour water mixture. Add this mixture to the baby corns in water.Also add the onion and peppers. Cook till the sauce thickens and coats the baby corns. Check for salt and adjust as p...

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...

Ingredients 3/4 cup ghee (at room temp.) 1 cup besan 1/4 cup sooji 3/4 cup sugar 3 tbsp milk 1 tsp elaichi powder  1 silvered almonds and pistachio (for garnishing) What we need to do In a glass bowl,add 1/2 cup ghee and microwave for 1 minute. Add the besan and sooji and microwave for 2 minutes. Remove from the microwave,stir and microwave again for 4 minutes, stirring every minute. Add the sugar and milk and microwave for 1 minute. Stir well and add the remaining ghee and elaichi powder.Mix. Grease a square plate with ghee and pour the mixture in the plate. Garnish with almonds and pistachios. Gently pat the top layer with a spatula. Let it set for 1 hour. Cut into squares and serve. Makes:15 barfis

Ingredients 2 cup ragi flour 1/2 cup unsweetened desiccated coconut 3/4 cup ghee,melted 3/4 cup sugar 1/8 cup chopped dry fruits of your choice What you need to do In a glass bowl,add the ragi flour and ghee and microwave for 8 mins,stirring every minute. Add the sugar,coconut and dry fruits,mix well and microwave for 4 more minutes,stirring every minute. Let the mixture cool down for 30 mins.Make balls of  desired size and store in a airtight container.If the mixture does not form into a ball,add a tbsp of ghee. Serve at room temperature. Makes 15 ladoos 

Ingredients 2 cup Besan 1 cup ghee,melted 1/2 cup milk 11/2 cup sugar 1 cup water 1 tsp cardamom powder 3 tbsp silvered almonds and pistachios for garnishing 1/4 tsp oil What you need to do In a wide bowl,take besan,1/2 cup ghee and milk.Mix well.Set aside for 45 mins. In a saucepan,take sugar and water and cook till you get 1 string consistency. While the sugar syrup get ready,heat the remaining ghee in a kadhai,add the besan mixture and roast till besan changes color. Add the hot sugar syrup and cardamom powder to this roasted besan and cook the mixture for 3-4 mins till it is little thick and leaves the sides of the pan. Grease a 10 inch plate with oil,pour in the prepared mixture and garnish with almonds and pistachios.Set aside for 2 hours. Cut the mohanthal in desired shapes and serve. Makes - 30 small squares.

Ingredients For the dough 1 cup bread flour 1 tsp salt 1 tsp dry yeast 1 tbsp sugar 1/4 cup water 2 tbsp olive oil For the pizza sauce 1/2 can tomato sauce 2 tbsp tomato ketchup 1 tsp Italian seasoning 2 tsp freshly ground pepper 4 basil leaves 1 tsp red chili flakes 5 garlic pods,crushed salt to taste 1 tbsp olive oil Toppings 1/4 cup onion,sliced 1/4 cup green pepper,sliced 10-15 spinach leaves 1 1/2 cups shredded mozzarella cheese 1 tbsp olive oil You may add more topping of your choice. What you need to do Add yeast and sugar in 1/4 cup of water  and microwave for 10 secs. Let the mixture froth. In a wide bowl,mix the bread flour and salt,add the yeast mixture,1 tbsp oil and 1/4 cup of warm water and knead to form a dough. Coat the dough ball with oil and cover the bowl with a cling wrap and set aside for 45 mins. For the sauce,heat oil in a pan,when hot add the garlic,saute for couple of minutes. Add the tomato sauce,ketchup,seasoning,g...

Ingredients 8 medium size red roma tomatoes,roughly chopped 1 small yellow onion,chopped 5 garlic pods,crushed 1 medium size carrot,thinly sliced 6-8 sweet basil leaves 1 tsp dry oregano 1 tsp Italian seasoning 1 1/2 tsp freshly ground black pepper 1 tbsp tomato ketchup 1/2 tsp sugar salt to taste 2 tbsp olive oil 1 tbsp butter 2 tbsp fresh cream (optional) What you need to do Heat oil in a pan,when hot add the garlic and saute for 2-3 minutes. When the garlic changes color,add the onions and cook them until soft. Then add the tomatoes and carrot,cover and cook until the tomatoes are soft and mushy. Now add the dry spices(pepper,oregano,Italian seasoning) ,basil leaves, salt and sugar.Cook for 2 more minutes. Switch off the flame and let the mixture cool. Pour the mixture in a blender ,add tomato ketchup and 1/2 cup of water and puree until smooth. Heat  butter in a pan,when hot pour the smooth puree and let it simmer until it comes to a boil. Turn off th...

Ingredients 8 medium size red roma tomatoes,roughly chopped 1 small yellow onion,chopped 5 garlic pods,crushed 1 medium size carrot,thinly sliced 6-8 sweet basil leaves 1 tsp dry oregano 1 tsp Italian seasoning 1 1/2 tsp freshly ground black pepper 1 tbsp tomato ketchup 1/2 tsp sugar salt to taste 2 tbsp olive oil 1 tbsp butter 2 tbsp fresh cream (optional) What you need to do Heat oil in a pan,when hot add the garlic and saute for 2-3 minutes. When the garlic changes color,add the onions and cook them until soft. Then add the tomatoes and carrot,cover and cook until the tomatoes are soft and mushy. Now add the dry spices(pepper,oregano,Italian seasoning) ,basil leaves, salt and sugar.Cook for 2 more minutes. Switch off the flame and let the mixture cool. Pour the mixture in a blender ,add tomato ketchup and 1/2 cup of water and puree until smooth. Heat  butter in a pan,when hot pour the smooth puree and let it simmer until it comes to a boil. Turn off th...

Ingredients 1 cup +1 tbsp Unbleached All purpose flour 1/2 cup quick oats 1/3 cup light brown sugar 1 stick of salted butter 1 tsp pure vanilla extract 1/2 tsp baking soda 1/4 cup semi-sweet chocolate chip What you need to do In a bowl,cream the butter and sugar. Add vanilla extract and mix. In another bowl,mix in 1 cup flour,oat and baking soda. Add 1 tbsp of flour to the chocolate chip and toss. Add the flour mix and chocolate chips to the butter-sugar mixture and form a soft dough. Roll the dough to form a log and wrap in with a plastic wrap and refrigerate  for 2 hours. Preheat the oven to 350 deg F.Cut 1 inch thick disc out of the cookie log and line them on the baking sheet 1.5 inches apart. Bake for 18 mins. Once cooled to room temperature store in airtight container. Makes 18 cookies

Ingredients 4 leftover chappatis 2-3 tbsp sugar 1/4 tsp cardamom powder 1 tbsp ghee,at room temperature What you need to do Roughly tear the chappatis and pulse them in the blender/food processor along with the sugar to make a course powder. In a bowl,add the prepared powder,cardamom powder and ghee. Mix together and form small ball/ladoos. Note A day old chappati works better than fresh chappati. You could add dry fruits powder to these ladoos too. Makes 3 to 6 depending on the size

Ingredients 1 cup cauliflower florets 1/4 cup carrot,cubed 1/4 cup green pepper/capsicum,cubed 1/4 cup green beans,cut an inch long 1/4 cup green peas 1 medium potato,cubed 1 large onion,sliced lengthwise 1 1/2 tbsp ginger-garlic paste 1 tbsp coriander-cumin powder 1 tsp garam masala 1 tsp chilli powder,adjust to taste 1/4 tsp turmeric powder 1/2 tsp kashmiri chilli powder 1 tbsp crushed kasoori methi 1 tbsp white poppy seeds/khuskhus 1 bay leaf 2 medium tomatoes,blanched and pureed 3 tbsp chopped cilantro 2 tbsp oil 2 tbsp ghee/butter 1/2 tsp sugar 1 tbsp lemon juice salt to taste What you need to do In a kadhai/pressure cooker,heat 1 tbsp of oil.When hot,add the onion and cook till translucent. Add ginger-garlic paste and cook for couple of mins. Add tomato puree,coriander-cumin powder,poppy seeds and chilli powder and cook till the mixture oozes oil. Add cilantro and turn off the heat. Let the mixture cool.Grind it to a smooth paste. In the same cook...

Ingredients 8 slices of white sandwich bread 1/4 cup+3 tbsp of sugar 1/8 tsp cinnamon powder 1 tsp pure vanilla extract 1.5 cups milk What you need to do Pulse the bread slices in a food processor to form course bread crumbs.Alternately,make small bit size pieces. Warm the milk for a minute in microwave. In a bowl,add the bread crumbs,milk,cinnamon powder,1/4 cup sugar and vanilla.Mix well and set aside. Set the idli cooker/pressure cooker(without whistle) for steaming.Add 1 cup of water in the cooker ,cover with its lid and place in on medium heat.I place a small inverted thali inside the cooker so that the food to be cooker does not come in direct contact with the heat. Heat a deep saucepan,add a tablespoon of water and 3 tbsp of sugar.Stir continuously on low heat till it turns golden.Switch off the heat. Pour this mixture in the container you intend to prepare the caramel.Tilt the container so that the mixture spreads well. Pour the bread mixture in this container....

Ingredients 5 slices of white sandwich bread 2 large eggs,at room temperature 1 tsp ginger garlic paste 1/2 tsp chilli powder 1 tbsp cilantro,finely chopped 1/4 tsp garam masala 1/4 tsp turmeric powder 3-4 tbsp of oil salt to taste What you need to do  Cut each bread in 4 equal squares. In a bowl,lightly beat the eggs.Add the ginger-garlic paste,turmeric,cilantro,garam masala,salt and mix well. Heat a skillet,brush it with a tbsp of oil. Dip each bread square in the egg batter one at a time so that it is coated well from all sides with the egg batter and place it on the skillet.Do not overcrowd the pan.Place the squares 1 inch apart. Let it cook on one side for 2 mins.Then flip it and cook the other side for another 2 mins.Cook on medium low heat.Use oil as necessary. Serve hot with ketchup. Variation Add finely chopped onion to the egg batter. Substitute chilli powder with green chilli paste.