A Chef's Melody

What you need 1 cup rice,washed and soaked for 30 mins 1/2-3/4 cup frozen corn 1 onion,thinly sliced lengthwise 1/2-3/4 cup mint leaves,chopped 1/4 cup cilantro,chopped 2 spicy green chilies,adjust according to your liking 2 cloves garlic 1/2 inch ginger 1/2 tsp cumin seeds 2 cloves 1 inch cinnamon stick salt to taste 2 tsp ghee 1 tsp oil 2 tbsp lemon juice 1 tsp garam masala 1 tsp coriander cumin powder 1/2 tsp turmeric powder What you need to do In a blender jar,add the cilantro,mint,ginger,garlic,green chilies, and a tbsp of water and grind it to a smooth paste. In a small pressure cooker,heat the ghee+oil until hot. Add cumin seeds,cloves,cinnamon stick and saute for 30 secs. Add the sliced onions and salt and cook the onions until light golden. Add the ground paste and cook for 2 mins. Add the corn,rice,turmeric,garam masala,lemon juice,and coriander-cumin powder and mix everything well. Add 1 3/4 cups water and close the pressure cooker and cook the...

What you will need 1 1/2 cups all-purpose flour 1 cups sugar 1 tsp baking soda 1/4 tsp salt 5 tbsp vegetable oil 1 tbsp white vinegar 1 tsp vanilla extract 1 cup water What you need to do Preheat oven to 350 degrees. Grease a 9-inch round pan.  To a large mixing bowl, add the flour, sugar, salt, and baking soda.  Mix up those ingredients. Add the oil, vinegar, vanilla extract, and water.  Mix using a whisk until it forms a batter and most of the lumps are smooth. Pour the batter into the prepared cake pan.  Bake on the middle oven rack for 30-35 mins or until a toothpick inserted in the middle of the cake comes out clean. Transfer the cake to a cooling rack and let cool. Slice and enjoy.

What you will need 3 cups spinach,finely chopped 3 green chilies,slit 4 large garlic cloves,minced 1/4 tsp methi seeds 1/4 cup raw peanuts 2 tbsp channa dal 1/ 2 tsp tamarind paste 1 tbsp jaggery 2 tbsp besan 4 tbsp oil 1 tsp mustard seeds 6-7 curry leaves pinch of hing 1/2 tsp red chili powder 1/2 tsp goda masala salt to taste What you need to do Soak the channa dal and peanuts together for 3 hours. In a small pressure cooker,add a tbsp of oil.When hot add the methi seeds and chilies.Saute on low heat till the chilies change color. Add the spinach and saute for couple of minutes.Add the channa dal and peanuts and 1 3/4 cups of water and pressure cook for 3 whistles. When the cooker cools down open the lid.Add salt as per taste. In a bowl,mix besan and 1/4 cup of water into a smooth lump free paste. Add this paste to the spinach along with the tamarind paste and jaggery and cook uncovered for 5 mins on low flame. In a tadka pan,add the remaining oil.When hot...

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: For dough 3 1/2 Cups Whole wheat flour (I used king Arthur Brand) 1 tsp sugar 1 1/2 tsp salt 1 tbsp oil (EVOO works best) 1 tbsp active dry yeast 1 1/2 cups water room temperature For the sauce 5-6 large red tomatoes, blanched 1 tbsp oil 1/2 shallot 5-6 large garlic cloves minced 1 tbsp Italian seasoning 1 tsp black pepper 1/2 tsp paprika salt to taste 1 tbsp chopped parsley/cilantro Toppings 1 1/2 -2 cups Pizza cheese blend veggies of your choice-onion,bell pepper,spinach,tomatoes,olives 2-3 large basil leaves (optional) What you need to do   For the Dough In a glass bowl add 1/4 cup of water and microwave for 10 sec. Add sugar and yeast ,mix well and set aside for 10 mins. In a large bowl mix whole wheat flour and salt. After 10 mins,the yeast will turn frothy,now make a well in the flour mixture and add the yeast mixture. Microwave the remaining 1 1/4 cup water for 10 sec and use it as necessary to form the mixture in a dough. ...

Ingredients 1 lb red ripe tomatoes,blanched and pureed 15 fresh basil leaves,chopped 4 tbsp extra virgin olive oil 2 tbsp Italian seasoning 1 1/2 tbsp pepper 8 garlic cloves, crushed 1 tbsp tomato paste (substitute:2 tbsp ketchup) 1 tsp crushed red pepper(optional) salt What you need to do In a heavy bottom pan.add oil.When hot drop in the crushed garlic cloves. After a min,add the basil leaves.Let them cook for 30 secs. Pour in the puree d tomatoes. Place the lid and let the sauce simmer for 10 mins. Add in the pepper,seasoning,salt,red pepper and tomato paste.Simmer covered for 10 more minutes. Cool and store refrigerated in sterilize glass bottle.Stay good for a month.

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...