Stir-fry Noodles recipe by Zebi and Kandla

Ingredients:
200 gms: Refined flour
1-2 nos. Eggs
1 tbsp: Fresh Basil (finely chopped)
1 tbsp: Five Spice powder
To taste: Salt
1 tbsp: Sesame oil
1 nos. Red Bell Pepper (cut into juliennes)
4 nos. Spring Onion (finely sliced)
1 tbsp: Szechwan paste
1 tsp: Ramdev Black Pepper powder
Method
1. Combine flour, egg, basil, five spice powder and salt and knead to a semi-stiff smooth dough.
2. Roll into a sheet using pasta machine and then into noodles.
3. Cook them into salted water.
4. Heat oil in a wok, add red bell pepper and spring onion and stir fry quickly on a high flame.
5. Add Szechwan sauce and toss well
6. Then add cooked noodles and season accordingly.
7. Roll noodles with fork then place into a bowl and garnish with red pepper and fresh basil.

Chicken Brinjal Surprise with Tomato Red Curry and Potato Chips
Ingredients
For Chicken Tangri
4 nos. Chicken Leg pieces
1 cup Amul Curd (hung)
1 tsp Ramdev Red Chilli powder
1 tsp Ramdev Turmeric powder
1 tsp Ramdev Garam Masala powder
3 nos. Green Chillies (finely chopped)
1 tbsp Ginger-garlic paste
1 tsp Cumin seeds
To taste Salt
2 tbsp Besan (dry roasted)
For frying Fortune Refined Oil
For Chicken Brinjal Surprise
4 nos. Large Brinjals (2 whole brushed with oil, 2 sliced thickly)
2 tbsp Amul Butter
3 nos. Onions (finely chopped)
10-12 cloves Garlic (finely chopped)
4 nos. Green Chillies (finely chopped)
4 nos. Tomatoes (finely chopped)
400 gm Boneless Chicken (cut into tiny dices)
1 tsp Ramdev Red Chilli powder
1 tsp Ramdev Turmeric powder
1 tsp Ramdev Amchur powder
To taste Salt
150 gm Parmesan cheese (grated)
2 pcs Amul Gouda Cheese
150 gm Amul Mozzarella Cheese
For the Gravy
6 nos. Tomatoes (diced)
4 nos. Onions (diced)
3 nos. Black Cardamom
5 nos. Green Cardamom
50 gm Cashew nuts
4-5 nos. Whole Red Chillies (dried)
2piece Ginger
10 cloves Garlic
3-4 nos. Green chillies
3 sprigs Basil leaves
1 cup Tomato puree
50 gm Amul Butter
100 ml Amul Cream
To taste Salt
4 sprigs Fresh Coriander (finely chopped)

For Potato Chips

2 nos. Potatoes (peeled and cut into paper thin slices)
For frying Fortune Refined Oil
To taste Salt
1/4th tsp Ramdev Chaat Masala
Method
Chicken Tangri
1. Make cuts in the chicken leg and keep aside.
2. Combine hung curd with red chilli powder, turmeric powder, garam masala powder, green
chillies, ginger-garlic paste, cumin seeds, salt and besan. Mix well and rub into chicken. Leave
aside for half an hour.
3. Half hour later deep fry marinated chicken leg till golden and cooked. Remove and drain on
absorbent paper.
For Chicken Brinjal Surprise
4. Roast brinjals on an open flame, peel and mash well. Keep aside.
5. Heat 1 tbsp butter in a pan and add onions and garlic and saut till golden. Add green chillies
and tomatoes and cook for 5 minutes.
6. Mix in chicken pieces, red chilli powder, turmeric powder, amchur powder and salt. Mix in
mashed roasted brinjal, remove from flame and mix in parmesan.
7. Sprinkle over sliced brinjals with salt and pepper. Heat 1 tbsp butter and sear the brinjals.
8. Preheat oven to 100*C. Arrange seared brinjals on a baking tray and top with some chicken
mixture. Top with 3 alternate layers of seared brinjals and chicken filling. Top with a slice of
gouda cheese and some mozzarella and bake for 5 minutes.
For Gravy
9. For the gravy, combine tomatoes, onions, black and green cardamom, cashewnuts, both types
of chillies, ginger, garlic and basil. Add 2 cups water and boil till ingredients are cooked. Puree
the mixture in a blender and pass through a sieve.
10. Heat butter in a pan and add prepared gravy mixture. Also mix in tomato puree, cream and
salt and cook the gravy till it thickens and till tomato puree gets cooked.
Potato Chips
11. Heat oil in a kadhai and deep fry potato slices till golden and crisp. Remove, drain on
absorbent paper and toss with salt and chaat masala while still hot. Remove and drain on
absorbent paper.
Assembling
12. Spread tomato gravy on a serving plate, place fried chicken leg on it and drizzle over with
more gravy. Place brinjal stack next to it and arrange potato chips around it.

Barfi Gulkand recipe by Zebi Zubair

Ingredients
1 cup Amul Paneer (grated)
1 cup Khoya (grated)
cup Tangerine pulp
For Gulkand
4 tbsp Sugar
1 cup Rose petals
6 nos. Magai paan leaves (shredded)
1 tbsp Marmalade
Method
1. Combine paneer and khoya and mix thoroughly. Mix in tangerine pulp, spread into a tray and
refrigerate.
2. Combine sugar with 1 cup water and rose petals and cook till it becomes like a jam. When
thick, remove and cool. Mix in shredded paan leaves and keep aside.
3. Cut set paneer mixture into even sized pieces, spread over with marmalade and top with
prepared gulkand.

Benarsi Kemami Sivaiain recipe by Zebi Zubair

Ingredients

1/2 kg Benarsi Siwai

1 kg Khoya
2 kg Sugar
1/2 kg Pure ghee
3 drops Kevra essence
10 pieces Green cardamom
1 piece Nutmeg
100 g Makhana (chopped)
1 piece Coconut whole (gari)
100 g Cashewnut
100 g Almond
100 g Kishmish
5 pieces Silver foil (chandi ka waraq)

Method
In a pan add ghee and roast the sewai till brown. Add sugar, water, khoya and milk to a pan and
bring to a boil till you get a four string consistency. Shallow-fry the dry fruits in oil. Add the
roasted sewai to the dry fruits and sugar syrup. Cook on a slow flame for five minutes. Remove
from heat and then add kewra essence (3 drops) in the mix. Season with cardamom powder and
zaifal powder, rest it for 4 minutes. Decorate with silver foil and fried dry fruits before serving.