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Episode 1

Contestant: Punpunwali
Recipe: Cheezy Honeymoon Hearts
Sender: Tara Khandelwal
6 bread slices
1/2 cup sproutes
1 boiled mashed aloo
1 tbsp grated paneer
kaju kishmis chpped
salt to taste
amchur to taste
1 spoon cornflour Method
mix all ingredients except oil and make balls and put them aside
now take out the side crust of the bread moisten the bread
take the bread out immedietly and squeez the water and put the sprout ball into
the bread and make the kofta.
do the same with the remaining and fry them in the oil
take them out and cut them into pieces and sprinkle dhania and grated paneer.
The shape should be heart shaped
Contestant: Avika
Recipe: Pocket Parcel
Sender: Maya Fulfagar
1/2 cup Flour (Maida)
1/2 cup Wheat Flour
2 tsp Rawa
1/2 Cup Palak Paste
Salt to taste
1/2 tsp baking Powder
Water, 4 -5 cloves
Bharawan (Stuffing)
Boiled Vatana (yellow peas)
1/2 tsp Green Chilly Paste
1/2 Tsp Garlic Paste
1/2 tsp Ginger Paste
1/2 Cup Coriander Chopped
1/2 tsp Sugar
1/2 Tsp Turmeric Powder
Salt to taste
1 Tsp Oil, Oil for Deep Fry Method
Take Maida, Wheat Flour , Rawa , Baking Powder and mix it with Palak Paste. Put
salt as required, in it. Mix it properly
Bharawan: Pour 1 tsp oil in a pan and let it warm. After that, put green chilly,
garlic and ginger paste. Fry the mixture. Then put the crushed green peas. Turm
eric powder, sugar and salt in it.
Take one steam for a minute and then spread coriander on the mixture. Let it be
cool for ten minutes and bharawan is ready
Make one chapatti, put the bharawan in centre and fold it like a gift wrap and p
ack it with a clove. Raw Pocket Parcel is ready
Deep fry the Raw Pocket Parcel and serve these Chapate Pocket Parcels with Imli
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Episode 2
Contestant: Divya Thakur
Recipe: Kairy aur mirchi ka salan
Sender: Suhani Modi
½ cup peanuts - roasted and skins removed
¼ cup sesame seeds - toasted
½ cup sauteed pieces of shallots or red onion
4 dried red chillies - toasted
1 teaspoon each - coriander seeds, cumin, cinnamon and cloves, toasted lightly a
nd grated raw mango.
Take them all in a blender and add about a teaspoon each - ginger, garlic, salt.
Pour in about a cup of water and grind to smooth paste. Add about 2 tablespoon
of jaggery/sugar to bring a sweet tinge. Method
In a wide skillet, heat about a tablespoon of peanut oil. Bring the oil to smoki
ng point. Add and sear mirchi (jalapenos) to sand color. Take care not to black/
Add the prepared Salan paste to the seared chillies. Add about a cup of water an
d mix. Have a taste, adjust salt, sour(tamarind), sweet(jaggery) levels to your
Cover the pot and simmer for about 15 to 20 minutes on medium-low heat, stirring
in-between. The color of the sesame-peanut sauce darkens and sauce thickens. Mi
rchi ka Salan will be ready.
Contestant: Mugdha
Recipe: Ambi Dum Pulao
Sender: Meenu Mitra
1.5 cup long grained rice
1.5 cups grated raw mango
4 tbsp kaju/Badam
Salt to taste
For Masala:
1.5 tsp mustard seeds
1/2 tsp asafoetida powder
4 red chillies
1 green chilly
1/2 tsp turmeric powder
1/2 cup grated coconut
For Seasoning:
3 tbsp oil
1 tsp mustard seeds
1 tsp urad dhal
1 tsp channa dhal
1 red chilli (cut into 4 pieces)
A few curry leaves
For Garnishing:
1 tbsp finely chopped coriander leaves,Fresh Mint Leaves and saffron Strands soa
ked in Milk Method
Grind the ingredients for the masala to a fine paste, adding half the grated man
Heat 3 tbsp oil, add all the ingredients for seasoning.
When mustard seeds splutter, add the peanuts.
When the daals and peanuts turns golden, add the remaining grated mango.
Cook for a few minutes on a medium heat till the mango is done.
Add ground masala and cook till the raw smell disappears.
Remove from heat and set aside.
Once the masala is cooked, cook the rice 85% strain and keep aside.
In a deep Vessel put the masala, top it up with the rice pour the saffron cover
with lid and cook for 10 min in Oven, to give dum.
Garnish the mango rice with the finely chopped coriander leaves and it's ready t
o serve.
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Episode 3
Contestant: Bhagwati
Recipe: Meve Mawe Ki Tikki
Sender: Durga Dave
Daanedar Mawa 1/2 kg
Badam, Pista, Chironji, Kismis, Munakka
Kala Namak
Black Pepper crushed
Mint (Pudhina)
Green Chilly
Roasted Cumin Powder
Corn Flour For Binding Method
Chop all the ingredients including dry fruits and the fresh ingredients, leave t
he mint and cumin powder mix together and keep aside
Finely grate the mawa and take out lumps and make a smooth paste, mix the choppe
d mints and the cumin powder
Make small balls from the mawa.
Fill the mixture in the the centre of the mawa ball and roll it back. Pat into a
tikki shape.
Dust with corn flour
Shallow fry the tikkis in ghee till golden fry
Serve with Khajoor chutney
Contestant: Siya
Recipe: Chene Ki Tikki
Sender: Sunita Singh
Chena 1/2 kg
Ginger/ Garlic paste
Garam Masala
Dalchini Powder
Chopped Coriander
Green Chilly
Refined Flour
Roasted channa Dal powder
White Pepper powder
Chilgoza (Pine nut ) Method
On a flat surface finely mash the chena, add roasted chana dal powder and all th
e fresh ingredients chopped
Make small tikkis of even size
Slightly dust with refined flour
Cook on a tawa in Desi Ghee
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Episode 4
Contestant: Suhani
Recipe: Potato Rice Poppers
Sender: Rekha Jaiswal
Left Over Rice
Leftover Alloo Sabzi
Left over Cheeze
Green of Spring Onions
Red Chilly Powder
Chat Masala
Oil For Frying Method
Mash the Leftover Aloo bhaji, Mix with Red Chilly Powder, Chopped Spring Onion G
reens and Chat Masala Check the Seasoning .Make small evensize balls and keep as
Break small pieces from the left over cheeze
Stuff the Evensize balls with the cheeze
Spread the left over rice in a flat platter
Moisten your hand with some water, roll the mixture ball in your hand to moisten
it and coat with the rice
Deep Fry till golden Brown
Contestant: Sudha
Recipe: Adraki dal ke kabab
Sender: Zeba Bano
Leftover Black Dal
Garam Masala
Kala namak
Green Chilly
Ghee/ Oil / Butter
Besan for Binding Method
Strain the dal to get the grains,keeping the liquid aside
Mix Chopped Ginger, onion,peanut, Green chilly, Kismis with the strained Urad Da
l check the seasoining with Garam Masala and Kala Namak
Now check the consistency with adding besan, bring it to a paste consistency and
make flat kebabs of even size
Finally Coat them with besan again and cook on a flat tawa in ghee till crisp an
d golden
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Episode 5
Contestant: Mughda
Recipe: Kachori Chat
Kachori - 1 or 2
Murmura - 1 bowl
Mint leaves - 1 bowl
Dhania-1 bowl
Aloo boiled-2
Tomato chopped-half bowl
Onion chopped-half bowl
Raw mango slices-3-4
Lemon juice- few drops
Salt-acc to taste
Aamchoor-1/2 spoon
Red chilly powder-1 small spoon
Peanuts-half bowl
Sev thin-1 small bowl
Sev thick-1 small bowl
Green chilly chopped-3-4
Tamarind paste-1 spoon
Sprouts- 1 bowl
Dahi-1 bowl
Farsan-1 bowl
Sugar-1 small spoon
Kali mirch powder-to taste
Garlic-2 pieces Method
Take a kachori empty out the masala by making a hole on the softer side of the K
Take a bowl mash potatoes,onion,green chilli,dhania,sprouts,salt,red chilli powd
er,chaat masala,lemon juice,raw mango.
Stuff the kachori with this mixture and sprinkle some salt and red chilli powder
Also add some green chutney (Made by mixing Mint Leaves, Pudhina, Chilly, Lemon
and Salt ) and tamarind chutney (Made by Mixing Tamarind Paste, Sungar , A Pinch
of Salt and water).
Take a plate and make a layer of mashed potatoes and farsan.
Place the kachori on top of this layer and then pour some dahi on it.
Garnish it with thin sev and coriander.
Contestant: Sia
Recipe: Samosa Chat
Samosa-2 or 3
Murmura - 1 bowl
Mint leaves - 1 bowl
Dhania-1 bowl
Aloo boiled-2
Tomato chopped-half bowl
Onion chopped-half bowl
Raw mango slices-3-4
Lemon juice- few drops
Salt-acc to taste
Aamchoor-1/2 spoon
Red chilly powder-1 small spoon
Peanuts-half bowl
Sev thin-1 small bowl
Sev thick-1 small bowl
Green chilly chopped-3-4
Tamarind paste-1 spoon
Sprouts- 1 bowl
Dahi-1 bowl
Farsan-1 bowl
Sugar-1 small spoon
Kali mirch powder-to taste
Garlic-2 pieces Method
Take the samosa and remove the half stuffing from it by making a hole in the mid
dle. Keep the stuffing aside for the side salad.
Now take tomatoes ,green chilly,onion , sev thin,dhania,red chilli powder,aamcho
or,kali mirch,chaat masala,lemon,salt.
Fill this mixture in the samosa and add some mint leaves and salt. Add dahi and
chaat masala.
Now for the side salad take the removed stuffing add sprouts,peanuts and the sea
For the chutney- take coriander,pudhina,salt,lemon juice,green chilly grind all
this in the mixer.
For serving- place the stuffed samosa in a plate and then in side place the side
Garnish it with lemon slices and raw mango pieces
Contestant: Bhagwati
Recipe: Batata Wada Chat
Murmura - 1 bowl
Mint leaves - 1 bowl
Dhania-1 bowl
Aloo boiled-2
Tomato chopped-half bowl
Onion chopped-half bowl
Raw mango slices-3-4
Lemon juice- few drops
Salt-acc to taste
Aamchoor-1/2 spoon
Red chilly powder-1 small spoon
Peanuts-half bowl
Sev thin-1 small bowl
Sev thick-1 small bowl
Green chilly chopped-3-4
Tamarind paste-1 spoon
Sprouts- 1 bowl
Dahi-1 bowl
Farsan-1 bowl
Sugar-1 small spoon
Kali mirch powder-to taste
Garlic-2 pieces Method
For the 1st layer - take sprouts,onion,tomato,red chilli powder,chaat masala,dha
nia,salt,lemon and mix them all.
For the 2nd filling- take raw mango,farsan,tamarind chutney,salt,chaat masala,ka
li mirchi,aamchoor mix them all.
For the chutney- coriander,pudhina,green chilli,sugar,nimbu,salt,garlic grind th
em all in the mixer.
Now cut one vada bt do nt separate them.
Now take 2nd vada and smash it on a plate and then put the 1st mixture on it.
Take the cut vada and fill it with 2nd mixture and then place it on top of the s
prout layer.
Garnish with papdi and coriander and lemon slices.
Contestant: Suhani
Recipe: Dhokla Chat
Murmura - 1 bowl
Mint leaves - 1 bowl
Dhania-1 bowl
Aloo boiled-2
Tomato chopped-half bowl
Onion chopped-half bowl
Raw mango slices-3-4
Lemon juice- few drops
Salt-acc to taste
Aamchoor-1/2 spoon
Red chilly powder-1 small spoon
Peanuts-half bowl
Sev thin-1 small bowl
Sev thick-1 small bowl
Green chilly chopped-3-4
Tamarind paste-1 spoon
Sprouts- 1 bowl
Dahi-1 bowl
Farsan-1 bowl
Sugar-1 small spoon
Kali mirch powder-to taste
Garlic-2 pieces Method
For the kairi chutney- take pudhina,few peanuts,kairi,garlic,dhania grind them i
n the mixer.
For the 1st stuffing take farsan,tomato,onion,salt and mix them.
For the 2nd stuffing take sprouts,dahi,salt,red chilly powder and mix them.
Now cut the dhokla into two pieces horizontally and then place the stuffings int
o them.
Now garnish it with green chutney,tamarind chutney.
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Episode 6
Contestant: Guddan
Recipe: Ichchakdana Tomato Surprise
Sender: Sarita Khurana
Green Tomatoes
Black channa Boiled
Channa Masala Powder
Chat Masala
Green Chilly
Besan Method
Cut the top of the tomato and retain it separately
Scoop out the seeds of the tomato and also keep separately
In the boiled black channa, add channa masala, chat masala , green chilly onions
,ajwain and salt
Now fill this mixture in the tomatoes
Mix the curd and besan together to form a paste
In a pan heat the besan and curd mixture
Simmer the gas, place the filled tomatoes in the pan with the yougurt and besan
cook for 6 to 8 mniutes with the lId on, once the tomatoes are cooked serve with
cooked dahi and besan mixture
Contestant: Rewa
Recipe: Kachhe Kele aur akhrot ka mel
Sender: Eva Shroff
Raw banana
Mint leaves
roasted chana daal powder
yellow chili powder
fresh ginger
rice flour
lemon juice Method
grate the raw banana, add lemon juice and spices.addthe chopped ingredients
and make a dry paste checking the consistency with roasted chana powder.
break the walnuts in half, make even sized golis of the paste, fill wittwo to th
pieces of walnut and form a flat pattice.
coat with rice flour and steam in a steamer or saute in a nonstick pan using ver
y few drops of oil, till golden in colour.
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Episode 7
Contestant: Amba
Recipe: Karele ka dulma
Sender: Natasha Azad
Karela - 6 nos
Onions - 3 nos
Garlic - 6 pieces
Coriander Powder- 1 tsp
Turmeric Powder - 1tsp
Aniseed powder - 1 tsp
Aniseed - 1.5 tsp
Kalonji- 1/4 tsp
Chironji - 1 tsp
Cashewnuts - 5 nos
Mango Powder - 1/2 tsp
Salt - 4 tsp
Ghee - 150 gm Method
Wash gourds, scrape skin. Cut off top and keep aside.. Gently scrape off inner f
Soak the gourds in 3 tsp. salt and 1/2 lt. water for 10 minutes.
Grate onions, extract juice of garlic, roast aniseed and kalonji and grind.
Heat oil. Sprinkle with the garlic juice, saute onions, and then add all the dry
masalas, nut paste and salt. Remove and keep.
Drain the karelas, fill with spice mixture, and secure filling in by tying.
Heat ghee in a kadhai, and cook the karela till done. Drain off excessive oil. S
erve hot with chapatis
Contestant: Ammaji
Recipe: Anjeer dum gatte ki sabji
Sender: Santosh Goyal
For Gatte
ajwain - 10 gms
besan - 500 gms
kasoori methi - 10 gms
salt - 20 gms
cooking soda - 5 gms
oil - 1000 g
ginger garlic paste - 25 gms
figs - 200 gms
For Gravy
ghee - 100 gms
cumin seeds - 20 gms
asafoetida - 5 gms
tomatoes - 100 gms
red chili powder - 10 gms
tumeric powder - 10 gms
coriander powder - 10 gms
salt - 20 gms
coriander leaves - 50 gms
green chillies - 50 gms
yoghurt - 1000 gms Method
- For Gatte
Mix the ajwain, besan, kasoori methi, salt and soda, refined oil, ginger garlic
paste and figs.
Add water and make a soft douhg
Pin the dough and cut in equal quantities. Place chopped figs between the two sh
and roll dough again. Cut into 3cm rounds and par boil these in salted water.
Refresh and dry and shallow fry them till crisp
- For Gravy
heat some ghee in a pan and fry thecumin seeds, asfoetida
Add tomato paste and tomatoes and simmer for 10 minutes.
add curd, chilli powder, tumeric,coriander powder, salt and a touch of water. Br
ing to the boil and simmer for 15-20 minutes.
Add gatta's to the gravy and simmer for 10-15 minutes.
Place into a service bowl and garnish with chopped coriander and green chilies.
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Episode 8
Contestant: Bhagwati
Recipe: Mocktails/ Coolers
Sender: Isha Singh, Shweta Ojha
Few sprigs mint
1 tsp caster sugar
Juice 1 lime
1in/2cm piece cucumber, thinly sliced
Your favorite sparkling water, chilled, to taste Method
Chop a few mint leaves and mix with sugar.
Rub a little lime juice round the rim of a pretty glass and dip in the minted su
gar. Leave to dry.
Mix the rest of the lime juice, cucumber and mint - some chopped and some whole
- in a jug and chill.
To serve, pour lime and cucumber into the prepared glass and top up with chilled
water to taste.
Contestant: Anandi
Recipe: Mocktails/ Coolers
Sender: Lisa Alwa, Harleen Kaur Chabra, Akanksha Mathur
Melon Lemonade:
1 lemon
100g/4 oz caster sugar
100g/4 oz fresh Melons
Few drops vanilla essence
Crushed ice
Sparkling water, iced, to top up
Sprigs of lemon blam, to decorate Method
Trim the ends off the lemons, scoop out and chop the flesh and place in a blende
r with the sugar, Melons, vanilla and ice
Blend for 2-3 minutes or until there are no lumps
Strain into tall glass and top up with ice cubes and water. Finish with sprigs o
f lemon balm
3 measures cold milk
1 measure coconut cream
2 scoops vanilla ice cream
3-4 ice cubes
Dash grenadine
Long-shred coconut, toasted, to decorate Method
Whizz the first four ingredients in a blender until slushy
Chill a tall glass and gently dribble a few splashes of grenadine down the insid
Pour in the slush slowly so not all the color is dissolved immediately and sprin
kle with toasted coconut or flakes of fresh coconut
Sweet dreamer:
1 measure orange juice
2 measures passion fruit nectar or juice
1 small banana
¼ ripe mango or papaya
Few drops vanilla essence
Crushed ice Method
Whizz all the ingredients together in a blender or processor until smooth and ye
t slushy.
Pour into large cocktail glasses or goblets
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Episode 9
Contestant: Divya Thakur
Recipe: Murg Purdah Pulao
Sender: Sneha Advani
Chicken - 1k.g/2.2lb
Basmati Rice - 1k.g/2.2lb
Onions - 6 medium sized (long thinly sliced)
Tomato - 6 medium sized (chopped)
Ginger Garlic paste - 1 cup or 6-8 tablespoons
Mint (Pudina) - 1 bunch
Coriander (Cilantro) - 1/2 bunch
Green Chili - 6 nos (Whole)
Lemon - 1 medium sized
Red Chili powder - 1 1/2 tablespoon
Oil - 250ml / Ghee
Curd or yogurt - 1 to 1 1/2 cup
Turmeric powder - 1/4 teaspoon
Bay leaves (Biryani leaf) - 1
Cinnamon (Patta) - 6 nos
Cloves (Lavang) - 8 nos
Cardamom (Elaichi) - 4 nos
Salt - 3 tablespoons (Powdered) or 2 handful (rock salt) Method
Biryani Masala or Gravy:
In a heavy bottomed deep pan, heat the oil on medium heat.
Add bay leaves, 3 cinnamon, 4 cloves, 2 cardamom and onions.
Fry the onions until golden brown
Add ginger-garlic paste and fry until the raw pungent smell of the paste leaves.
Keep aside a hand full of Mint and add the rest to the pan. At this stage add th
e coriander as well. Fry for 5-10 minutes until you get a nice aroma.
Now add the chicken and mix the content of the pan thoroughly.
Add turmeric powder and 1 1/2 tablespoon of salt. Mix well and cook for 5 minute
Add tomatoes to the pan and cook until it gets soft and mushy.
Now is the time for curd (yogurt) and chili powder.
Cover the pan with a lid, reduce the heat and cook for 10-15 minutes until you s
ee some oil floating on the top.
At this stage remove the pan from the heat.
Now empty nearly 3/4 of the pan contents into a separate container and set it as
Rice Preparation:
Soak the basmati rice in cold water for 15 minutes.
Meanwhile take a large container with sufficient water. Bring it to boil.
When boiling add the remaining mint, cloves, cinnamon and cardamom.
Now drain all the water from the soaked rice and add it to the container. Add 1
1/2 tablespoon salt.
Cook the rice until it is 3/4 done.
Now take the container off the heat and drain the remaining water from the rice.
Layering the Biryani and Dum cooking:
In the same pan where you had 1/4 of the biryani gravy, add a layer of cooked ri
ce. Then add another layer of the biryani gravy (that was keep aside in a sepera
te container) and top it with rice. Repeat until all the rice and biryani gravy
is layered. Also squeeze or add a little bit of lemon juice on every layer durin
g the layering process.
Finally cover with roti purdah apply ghee, and coriander.Cook in a microwave ove
n for 4-5 minutes.
Contestant: Sudha
Recipe: Kalimirch aur soyabean Ki Biryani
Sender: Nimita Upadhyay
Soyabean 1 Cup
½ kilogram rice, soaked
1½ cups Salt to taste
green cardamoms 4
black cardamoms 3
cloves 3
one-inch sticks cinnamon 2
oil + to deep fry 3 tablespoons
onions, thinly sliced 4 medium
caraway seeds (shahi jeera) ½ teaspoon
ginger paste 1 tablespoon
garlic paste 1 tablespoon
turmeric powder 1 teaspoon
roasted cumin powder 1 teaspoon
coriander powder 2 teaspoons
chilli powder 2 teaspoons red
tomatoes, chopped 3 medium
yogurt, whisked 1½ cups
chopped fresh coriander leaves 2 tablespoons
saffron strands 5-6
milk 2 tablespoons
garam masala powder 1 teaspoon
fresh mint leaves, hand torn 10-12
kewra water 1 tablespoon
Pepper corns Method
Drain and parboil rice in six cups of water adding a little salt and two green c
ardamoms, two black cardamoms, cloves and one stick of cinnamon. Drain when parb
oiled. Refresh in cold water and drain again
Heat sufficient olive oil in a kadai and Boil the Soyanbean and deep fry it. Dra
in and place on absorbent paper and set aside. Deep-fry half the onions in the s
ame oil till golden brown and crisp. Drain and place on absorbent paper and set
Heat three tablespoons of olive oil in a deep thick bottom pan. Add caraway seed
s and remaining green cardamoms, black cardamom and crushed cinnamon. Add remain
ing onions and sauté for a while. Add ginger paste, garlic paste and continue to
sauté. Add turmeric powder, roasted cumin powder, coriander powder, red chilli
powder and tomatoes. Continue to sauté for two to three minutes. Add fried jackf
ruit and stir. Add yogurt, salt and coriander leaves
Dissolve saffron in lukewarm milk and set aside
Take a large bowl, arrange half of the jackfruit mixture in it. Over this spread
a layer of rice. Sprinkle saffron milk, garam masala powder, a few mint leaves
and a few drops of kewra water. Arrange the rest of the jackfruit mixture. Cover
with rice. Garnish with fried onions, a few mint leaves and remaining kewra wat
Finally cover with roti purdah apply ghee, kesar and coriander.Cook in a microwa
ve oven for 4-5 minutes.
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Episode 10
Contestant: Ammaji
Recipe: Paneer Kathi Kabab
250g paneer, cut into cubes
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon chilli paste
salt to taste
2 tablespoons oil
1 teaspoon jeera powder
1/2 teaspoon chat masala
4-5 rotis
4-6 tablespoons pudina chutney
2 medium onions, sliced thinly
2 green chillies, chopped finely
fresh dhania leaves Method
Marinate the paneer cubes with ginger, garlic, green chilly paste and salt for 3
0 minutes.
Heat the oil in a frying pan over medium-high heat. Fry paneer cubes in it until
browned. Add jeera powder, chaat masala and check to see if the seasoning is to
your taste. Mix in the onion.
Now start making the kathi rolls. For this, put 1 teaspoon of oil on a tawa and
lightly heat the rotis. Smear each roti with 1 tablespoon of pudina chutney.
Place 6 to 8 pieces of cooked paneer, some chopped onions, green chillies and co
riander leaves on each roti. Sprinkle salt. Roll the roti tightly over the filli
ng. Serve.
Contestant: Sudha
Recipe: Puff rolls
Milk- 2 tsp
Maida- 1 Cup
Rava- 1/2 Cup
Oil- 3 tsp
For the Filling:
Onion- 1 (chopped)
Potatoes- 4 (boiled & mashed)
Ginger, Garlic & Green chili Paste- 2 tsp
Cilantro (chopped)
Red chili powder- 1 tsp
Turmeric powder- 1/4 tsp
Garam masala powder- 1 tsp
Oil Method
To prepare the dough: Mix maida, rava, milk, oil, salt & water & knead well to m
ake a smooth dough (reserve 1 tablespoon of maida for sealing).
Cover the dough with a wet cloth and set aside.
Filling: Mix the boiled potatoes, chopped onions, ginger, garlic, chili paste, r
ed chili powder, turmeric, garam masala powder, cilantro & salt.
Mix the remaining maida with some water to make a paste.Make lemon sized balls o
ut of the dough.Roll into thin round chappathis.
Keep some filling at one end of the chappathi and roll towards the other end.Sea
l the edges together using the maida paste.
Prepare all the rolls in the same manner.
Heat oil in a pan and deep fry few rolls at a time until brown.
Repeat this until all the rolls are fried.
Contestant: Amba
Recipe: Curried Kidney Bean Wrap
For wrap:
1 cup whole wheat flour/atta
3/4 cup maida/all purpose flour
pinch of baking pwd
1/2 tsp salt
water to knead the dough
For kidney bean filling:
1 1/2 cups cooked black beans or rajma/kidney beans
1/2 tsp ginger-green chilli paste
1/2 tsp red chilli pwd (adjust)
1/2 tsp coriander pwd
pinch of cumin pwd
pinch of garam masala pwd
1 tbsp tomato ketchup
pinch of kasuri methi
1 tsp fresh cream or malai (optional)
salt to taste
2-3 tsps oil
chopped coriander leaves
Spread 1:
1/2 cup hung yogurt
chopped cucumber
chopped tomato
salt to taste
Spread 2:
2 onions, finely sliced
few tbsps green chutney Method
Add salt to the wheat flour and maida, combine, slowly add water to form a soft
yet slightly firm dough. Cover and let it rest till you get the stuffing ready.
Heat oil in a vessel, add ginger green chilli paste and stir fry for few secs. A
dd the chilli pwd, coriander pwd, garam masala and salt and a tbsp of water. Add
tomato ketchup and combine. Add cooked beans and few tbsps of water cook on low
flame for 8-10 mts or till the water evaporates. Add kasuri methi and malai and
combine well. Add chopped coriander leaves and turn off heat.
In a bowl, combine hung yogurt, salt and chopped tomato and cucumber and keep as
In a bowl, combine the raw sliced onions with few tbsps of green chutney and kee
p aside.
To prepare rotis, pinch a large lemon sized ball of dough, dust the working surf
ace with some atta and roll out the stuffed dough to form 6?-7? diameter circles
Heat a iron tawa and once its hot, place a roti and let it cook lightly on both
sides. Prepare all the rotis and place them in a casserole to keep soft.
At the time of serving, place a roti on a plate, spoon 1 1/2 tbsps of yogurt-tom
ato mixture, followed by the onion-green chutney mixture. Next, spoon the currie
d beans, sprinkle coriander leaves, finish off with a dash of lemon juice and ro
ll the roti tightly to form a wrap. Wrap the lower part of the wrap in butter pa
per, aluminum foil or tissue.
Contestant: Divya Thakur
Recipe: East Indian Paratha Rolls
For parathas:
Refined flour 2 cups
Oil for frying
Clarified butter 2 tbsp
Salt to taste
For Filling:
Boneless chicken 1/2 kg
Yogurt 100 grams
Onion (fried & ground) 1
White cumin seeds (roasted & crushed) 1 tsp
Hot spices powder 1 tsp
Crushed red chillies 1 tbsp
Ginger/garlic paste 1 tbsp
Turmeric powder 1/2 tsp
Mustard oil 2 tbsp
Salt to taste
Tomatoes & lemons for garnishing Method
To make 'parathas', mix clarified butter, salt and water in refined flour.
Knead into soft dough.
Make balls from the dough and roll them out.
Fry 'parathas' in a little oil.
To make 'bihari boti', cut the chicken into squares.
Marinate chicken with onion, yogurt, ginger/garlic, mustard oil, turmeric powder
, hot spices powder, crushed red chillies, white cumin seeds and salt.
Keep it aside for an hour.
Put chicken pieces on barbecue sticks.
You can either steam these in a steamer for 10 minutes or roast them on a 'tawa'
Put cooked chicken pieces on the 'parathas' and roll them.
Garnish delicious Bihari Rolls with tomatoes and lemons before serving.
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Episode 11
Contestant: Punpunwali
Recipe: Sunheri Wadioyn Ka Mel
Sender: Saroj Laad
Lal Mirch Powder
Singhade ka Atta
Kala Namak
Jaifal Powder
Lemon Powder
Muleti Powder
Dhania Powder
Eliachi Powder
Rice Flour
Amchoor Powder
Chaat Masala
Corriander Leaves Chopped
Green Chillies
Cauli Flower Method
Batter 1: Mix Besan, ajwain , Lal mirch Powder, Salt.
Batter 2: Singhade ka atta, Hing, Milk , Kala Namak, Jaifal Powder
Batter3:Mix Maida, Lemon Powder, Muleti Powder, Dhania Powder and Elaichi Powder
Batter 4: Mix Rice Powder, Amchoor Powder, Kesar Powder and chaat Masala
Now coat the vegetables with the batter and deep fry.
Contestant: Rewa
Recipe: Garden Vegetable Crispies
Sender: Vidhya Nair
Laung Powder
Pepper Powder
Garam Masala
Singhade ka atta
Ginger Paste
Green Chilly paste
Amla Powder
Kali Mirch Powder
White Pepper Powder
Garlic Minced
Rice Flour
Red Chilly Paste
dalichini Powder
Green Chillies Chopped
baby corn
Red and yellow capsicum Method
Batter 1: Mix Besan , Saunf, Laung Powder, Pepper Powder, Garam Masala Powder
Batter 2 : Mix Singhade ka atta, ginger paste, Jeera, Green Chilly Paste
Batter 3: Mix Maida, amla powder, kali mirch powder, white pepper powderand garl
ic minced
Batter 4: Mix rice powder, Haldi, Red Chilly paste, dalchini powder
Now coat the vegetables with the batter and deep fry.
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Episode 12
Contestant: Guddan
Recipe: Punjabi Channa Masala & Tawa Kulcha
Sender: Zubeida Ansari
For Punjabi Channa Masala
1.5 cups Boiled white Chana
Round Cut onions
For kulcha dough:
4 chopped Onions
1 tbsp Coriander leaves
1 tbsp Green chillies
1 tsp chopped Garlic
1 tsp chopped Ginger
1 tsp Mint leaves
1/2 tsp Cumin seeds
1/2 tsp Ajwain seeds
1/2 tsp Red chilly powder
2 tsp Ghee
A Pinch Saffron
Salt to taste Method
For Punjabi Channa Masala
In a Pressure cooker, add channa. Add 2.5 cups of water.
Then add one tbsp of Oil and the entire contents of the Knorr ready to cook Punj
abi Channa masala packet.
Put the cooker on High Flame. After two whistles lower the flame and cook for 20
For Kulcha:
Mix the flour, salt with half cup of water and knead into soft dough.
Cover and keep aside the dough for one hour.
Combine all stuffing ingredients in a bowl.
Divide the dough into equal portions and make the balls using dry flour.
Roll the balls into disc shape and place 1 tbsp stuffing in the middle of the ro
lled ball.
Fold the filled rounds and seal the edges by pinching the dough.
Roll out the kulcha with a rolling pin.
In a hot tawa with ghee, toast the kulcha on both sides until turns to slightly
brown color and soft.
Contestant: Mugdha
Recipe: Dal Makhani and lacha paratha
Sender: Aswini Aggarwal
1 Cup Boiled Urad dal
45 gms butter
Corriander Leaves
For Lachcha Paratha
1 cup whole wheat flour
1/2 cup Clarified Butter
Salt to taste Method
Mash the dal to a paste. Add two cups of fresh water. Add butter and the entire
contents of the Knorr Ready to cook Dal makhani. Close the cooker. After two whi
stles lower the flame and cook for 20 min
Method For Lachcha Paratha
In a bowl,combine flour with salt and 1 tbsp water,knead into soft dough
Combine 1/2 tbsp of flour with 2 tbsp of ghee and leave aside.
Divide the dough into equal-sized balls and again divide each ball into two.
Roll out each portion into a long, finger shaped noodle and make a spiral shape
from the first portion.
Apply little flour on a rolling surface and gently roll out the spiral into a ci
rcle of about 3 inch diameter.
Smear the top with the flour-ghee mixture.
Repeat the process for the next portion and put over the first circle.
Place a flat pan on medium flame and place the paratha, fry for 20 seconds and f
Apply little ghee on the surface and flip again.
Cook the paratha until turns to crispy and golden brown.
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Episode 13
Contestant: Amba
Recipe: Coastal Paneer Curry
Sender: Starlene Ratnamani
500 gms Paneer
150 gms Coconut Milk
100 gms onions
50 gms Green Chilly
15 gms Curry Leaves
10 gms Turmeric Powder
20 gms Salt
10 ml Oil
15 gms Sugar
15 gms Basil Method
Cut Cottage Cheese in cubes and marinate with basil and yogurt and shallow fry i
n a pan.
Slice the onions and slit the green chilly
Heat oil in a pan, temper with curry leaves and slit green chillies
Add sliced onions and saute for osme time.
Add turmeric powder, salt sugar, cooked cottage cheeze and chopped basil.
Finish with coconut Milk
Contestant: Anandi
Recipe: Magazi Kaju Paneer
Sender: Papia Mitra
1 small packet - paneer (or as per req ) (indian cottage cheese , cut into small
almost 1 cup - cashew nuts
1 cup - tomato puree
1 cup - low fat milk
1/2 cup - coriander leaves
1/2 cup - mint leaves
1 - onion, chopped
2 - inch piece ginger,grated
3 to 4 cloves, chopped
1 tbsp - poppy seeds (khus khus)
1 Tbsp- Pumpkin Seeds
salt and chilli to taste (approx 1 chilli)
1 tbsp - sugar
2 tsp - coriander cumin powder
2 tsp - garam masala Method
Soak poppy seeds, Pumpkin seeds and cashewnut in milk for 15-30 min. Set aside.
Take a pan, add some oil and saute the onions, chilly, ginger, garlic till brown
once soft and brown grind it with the mint and corriander leaves till smooth.
6. Add all the spices and puree and saute it for another 2 minutes.
Now in another pan saute the paneer till brown.
Grind the cashew , pumpkin and poppy seeds along with the milk.
The cashew poppy seed paste need not be smooth,Cashew pieces here and there does
not matter since they add a nice crunch to the gravy.
Now Add this paste to our Gravy.
Cook for two mins add paneer to the gravy. Cook for some time.
Taste and season if required. Keep cooking till the gravy is cooked and paneer h
as blended with the gravy.
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Episode 14
Contestant: Bhagwati
Recipe: Chocolate samosa
Sender: Raksha Desai
chocolate Grated - 1 cup
cream - 1/2 cup
maida - 250g
ghee - 1tbsp
oil for frying
water for mixing
Chocolate Sauce Method
Make a dough of maida with water and add ghee to make it soft.
Keep it for 5 mins
Make a stuffings of chocolate and dry fruits, mix it well.
Make small balls of dough, roll cut in half and stuff with chocolate and nut mix
ture and give it a shape of samosa.
Similarly make more samosas.
For frying heat oil in a pan and fry it till golden brown.
Contestant: Ammaji
Recipe: Fudgy Lavan Latika
1 cup (100 g) 3 1/2 oz Refined flour (maida)
2 tbsp (30 ml) 1 fl oz Vegetable oil
a few strands Saffron (kesar), soaked in 1 tbsp water
4 tbsp (60 ml) 2 fl oz Water
For the filling:
60 g (2 oz) White chocolate fudge
2 tbsp (30 g) 1 oz Almonds (badaarri), slivered
2 tbsp (30 g) 1 oz Pistachios (pista), slivered
1/2 tsp Cloves (laung), powdered
2 tbsp (40 g) / 1 1/2 oz Sugar, powdered
For the sugar syrup:
3 cups (450 g) 1 lb Sugar
3 cups (750 ml) 24 fl oz Water
12 Cloves
Vegetable oil for frying Method
Sift the flour and make a well in the centre.
Add the oil and saffron, mix well. Add water gradually, and knead to make hard d
ough. Cover the dough with a moist cloth and keep aside for 05 minutes.
For the filling, mix the fudge, almonds, pistachios, clove powder, and sugar tog
ether. Divide the filling into 12 equal portions.
For the sugar syrup, boil the water with sugar till the sugar dissolves complete
ly. Then simmer for 2 - 3 minutes.
Divide the dough into 12 equal portions and shape each portion into balls. Roll
out each ball into 6 inch - diameter pancakes.
Place one portion of the filling in the centre of each pancake and brush the edg
es with ghee
Deep Fry till golden brown
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