Diwali

Pindi Chole Recipe Card
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Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Pindi Chole Recipe

o Chickpeas soaked overnight 1 cup
o Tea Leaves
o Tea leaves 1 tablespoon
o Oil 2 tablespoons
o Onion finely chopped 1 large
o Green chilli-ginger paste 1 tablespoon
o Red chilli powder 1 1/2 tablespoons
o Cumin seeds 1 tablespoon
o Pomegranate seeds (anardana) 1 tablespoon
o Coriander powder 1 tablespoon
o Chole masala 1 1/2 tablespoons
o Dried mango powder 1 teaspoon
o Tomatoes quartered 2 medium
o Green chillies slit 4-5
o Salt to taste
o Garam masala powder 1 teaspoon
Method
Step 1
Tie tea leaves in muslin cloth to form a bundle. Drain the chickpeas and transfer into a pressure cooker. Add 6-8 cups water, salt and tea leaves
bundle and pressure cook till 6-8 whistles. Reduce heat and simmer till chickpeas are soft and completely cooked. Discard bundle of tea leaves.
Step 2
Heat oil in a non-stick pan, add cumin seeds and dried pomegranate seeds and sauté till cumin seeds are browned.
Step 3
Add onion and sauté till it is well browned.
Step 4
Add green chilli-ginger paste and mix. Add red chilli powder, coriander powder, chole masala and dried mango powder. Mix well and sauté for 2
minutes.
Step 5
Add tomatoes, green chillies and salt. Mix well and cook till tomatoes are pulpy.
Step 6
Add chickpeas alongwith cooking liquor. Mix well and transfer into a pressure cooker and put it on heat.
Step 7
Add garam masala powder, cover and cook till 1 whistle.
Step 8
Serve hot.
Nutrition Info
Calories : 2153
Carbohydrates : 199.1
Protein : 68.9
Fat : 120.2
Other : Iron- 19.9mg
Croissants Recipe Card

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Prep Time : 8-10 hour
Serve : 4
Taste : Sweet
Ingredients for Croissants Recipe

o Refined flour (maida) 2 cups + for dusting
o Fresh yeast 1/2 teaspoon
o Castor sugar (caster sugar) 2 tablespoons
o Milk powder 1 tablespoon
o Salt 1 teaspoons
o Nutralite 1 cup
o Dark chocolate cut into thick slabs 100 grams
o Milk for milk wash
Method
Step 1
Take yeast in a small bowl, add a pinch of sugar and little warm water, mix well and set aside to get activated for two minutes.
Step 2
Sieve the refined flour into a large mixing bowl, add milk powder, remaining sugar and salt and mix well.
Step 3
Make a well in centre and add the activated yeast and mix well.
Step 4
Add a hundred and twenty five millilitre water and knead into soft dough. Cover it with wet muslin cloth and keep it overnight in the refrigerator.
Step 5
Remove it from the refrigerator and knock back the dough. Roll the dough into half inch thick rectangular sheet.
Step 6
Spread quarter cup of Nutralite evenly on the rolled sheet and fold it into book fold, cover with a clingfilm and refrigerate it for twenty to twenty
five minutes.
Step 7
Remove from the refrigerator and roll again to half inch thick rectangular sheet, spread quarter cup Nutralite evenly and fold it into a single or E
fold, cover with cling film and refrigerate it for twenty to twenty five minutes.
Step 8
Repeat the process till all the Nutralite is over. Repeat the process once more without applying Nutralite.
Step 9
Preheat the oven at 180º C.
Step 10
Cut the dough into half and then roll it again into half inch thick rectangular sheet.
Step 11
Trim the edges and cut it into triangles. Give a slight cut at the broad end, stretch it from sides and roll it to form a crescent shape.
Step 12
Make plain with the small triangles and stuff the remaining with chocolate slab.
Step 13
Place them on a baking tray and cover with wet muslin cloth and allow to prove for five to ten minutes.
Step 14
Remove the cloth, give milk wash and place them in the preheated oven and bake it for fifteen to twenty minutes.
Step 15
Remove from the oven, arrange them on a serving plate and serve hot
Sweet Buns Recipe Card

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Prep Time : 1-1.30 hour
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Sweet Buns Recipe

o Refined flour (maida) 500 grams
o Fresh yeast 20 grams
o Salt 5 grams
o Milk powder 22 grams
o Sugar Free Natura 2 tablespoons
o Butter 40 grams
o Tutti fruity ¾ cup + fo
o Milk wash as required
Method
Step 1
Preheat oven to 180°C. Grease a baking tray with oil.
Step 2
Add 1-2 tablespoons water to yeast and heat in the microwave for 10 seconds. Remove from heat and mix well.
Step 3
Combine refined flour, salt, milk powder, Sugar Free Natura and activated yeast in a bowl. Add sufficient water and knead into soft dough.
Step 4
Add butter and tutti fruity and knead once again. Cover with a damp muslin cloth and set aside for 10-15 minutes.
Step 5
Divide dough into equal portions and shape them into buns. Place buns on greased tray and sprinkle some more tutti fruity on top. Cover again
with a damp muslin cloth and set aside to prove for 20-25 minutes.
Step 6
Apply milk wash on the buns and place tray in preheated oven and bake for 15 minutes.
Step 7
Remove from heat, cool and serve.
Chocolate Peanut Butter Banana Bread Recipe Card

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Cook time : 2-2.30 hour
Serve : 4
Taste : Sweet
Ingredients for Chocolate Peanut Butter Banana Bread Recipe

o Cocoa powder 1/2 cup
o Peanut butter slightly melted 1/3 cup
o Bananas mashed 1 1/2 cups
o Refined flour (maida) 1 cup
o Sugar 3/4 cup
o Olive oil 1/2 cup
o Eggs 2
o Baking powder 3/4 teaspoon
o Baking soda 1 teaspoon
o Salt 1/2 teaspoon
o Vanilla essence 1 teaspoon
o Banana peeled and sliced 1
Method
Step 1
Preheat oven to180°C. Line a large loaf tin with parchment paper.
Step 2
Put peanut butter, sugar, mashed bananas, olive oil and eggs in a bowl and mix well. Add cocoa powder, baking powder, baking soda, salt and
vanilla essence and mix.
Step 3
Add flour and fold in lightly till well combined into a batter.
Step 4
Pour batter into the prepared tin and tap lightly. Put the tin in the preheated oven and bake for fifty-five minutes. Remove from oven and cool.
Step 5
Slice the bread, top them with banana slices and serve.
Chocolate Truffle Cookies Recipe Card

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Cook time : 1.30-2 hour
Serve : 4
Taste : Sweet
Ingredients for Chocolate Truffle Cookies Recipe

o Dark chocolate chopped 1/2 cup
o Refined flour (maida) 2 cups
o Fresh cream 1/4 cup
o Butter 1/2 cup
o Castor sugar (caster sugar) 1/2 cup
o Egg 1
o Baking powder 1 teaspoon
Method
Step 1
1. Preheat oven to 180ºC.
Step 2
2. Heat cream in a non-stick pan and bring to a boil. Put chocolate in a bowl, pour the hot cream over it. Mix well till the chocolate melts, cover
with a cling film and refrigerate.
Step 3
3. Cream together butter and castor sugar in another bowl till light and fluffy. Add egg and vanilla essence and beat well.
Step 4
4. Sieve together flour, cocoa powder and baking powder into the butter-sugar mixture and fold in till well combined resulting in a dough.
Step 5
5. Roll out the dough into a thin sheet. Cut out small discs using a cookie cutter. Place half the discs on a baking tray.
Step 6
6. Remove the cling film and divide the chocolate mixture into equal portions and shape them into small balls.
Step 7
7. Place the balls on the discs placed on the tray and cover with the remaining discs. Press and refrigerate for five to ten minutes.
Step 8
8. Put the tray in the preheated oven and bake for ten to fifteen minutes. Remove from heat and cool.
Step 9
9. Serve.
Eggless Plum Cake Recipe Card

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Cook time : 2.30-3 hour
Serve : 4
Taste : Sweet
Ingredients for Eggless Plum Cake Recipe

o Mixed dried fruits (dried apricots, figs, cranberries, black and gold 500 grams
o Refined flour (maida) 2 cups
o Melted butter 1 tablespo
o Baking powder 1 1/2 teaspoon
o Baking soda 1 1/4 teaspoon
o brown sugar/jaggery 1 cup
o Butter 1 cup
o Golden syrup/maple syrup 1 tablespoon
o Yogurt 2 tablespoons
o Vanilla essence 1 1/2 teaspoons
o All spice powder 3/4 teaspoon
o Zest of 1 orange
o Potato mashed 1 cup
o Mixed nuts (walnuts, cashewnuts) 100 grams
o Icing sugar for dusting
Method
Step 1
Preheat oven at 180ºC. Grease the base and sides of a deep 8” (20 cm) round cake tin with the melted butter. Line the base with greaseproof
paper.
Step 2
In a large bowl, combine the flour, baking powder and ¼ tsp baking soda, mix well and sift once to make the mixture uniform.
Step 3
In a medium sized non-stick saucepan, combine the dried fruit, brown sugar, butter, syrup and 1 cup water and heat slowly on low heat, stirring,
until the sugar dissolves. Increase to medium heat and allow the mixture to come to a boil, reduce the heat and simmer for 20 minutes on low
heat. Remove the sauce pan from the heat, mix in the remaining baking soda and allow it to cool.
Step 4
Once the mixture has reached to room temperature, stir in the yogurt, vanilla essence, all spice, orange zest and mashed potato and beat well with
a whisk, until the mixture is smooth. Add the nuts and carefully fold in the flour mixture, mixing until well combined
Step 5
Spoon the cake batter into the prepared tin and smoothen the top with the help of a spatula. Cover the cake with aluminum foil and bake in the
preheated oven for 1½ -2 hours.
Step 6
Once the cake is done, allow the cake to cool completely in the tin. When the cake has cooled, place the serving plate over it and turn it upside
down. Carefully remove the paper, turn it over again with the help of a plate, dust with icing sugar and serve.
Gulab Jamun Custard with Jamun Cream Recipe Card

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Serve : 4
Taste : Sweet
Ingredients for Gulab Jamun Custard with Jamun Cream Recipe

o Gulab jamuns 30-35 small
o Vanilla Custard powder 3 tablespoons
o Kala jamun pulp 1 cup
o Kala jamuns 2-3
o Whipped cream 2 tablespoons
o Sugar ¼ cup + 2
o Milk 300 millilitres
Method
Step 1
Heat ¾ cup water in a non-stick pan, add ¼ cup sugar.
Step 2
Pour milk into a bowl, add custard powder and whisk till smooth. Add it to the sugar in the pan and mix well. Cook stirring continuously, till it
begins to thicken.
Step 3
Add gulab jamuns and mix well. Pour into a bowl and let it cool slightly.
Step 4
Pour into 4 small glass serving cups and keep in the refrigerator to chill.
Step 5
Heat another non-stick pan, add 2 tbsps sugar and kala jamun pulp and mix well. Cook till well blended and slightly thick. Transfer into another
bowl, cool down to room temperature and chill in the refrigerator.
Step 6
Slice the kala jamuns and discard the seeds.
Step 7
Take the custard cups and kala jamun pulp mixture out of the refrigerator.
Step 8
Add whipped cream to the kala jamun pulp and mix well. Put it into a piping bag fitted with a star nozzle and pipe over the custard in the glass
cups.
Step 9
Garnish with the kala jamun slices and serve immediately.
Revri Chocolates Recipe Card

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Serve : 4
Taste : Sweet
Ingredients for Revri Chocolates Recipe

o Revris 15-20
o Dark chocolate chopped and melted 1/2 cup
o White sesame seeds toasted 1/2 teaspoon
o Colorful sprinkles as required
Method
Step 1
Dip the revris in melted dark chocolate and place over a silicon sheet.
Step 2
Sprinkle sesame seeds and colourful sprinklers on top and refrigerate for an hour.
Step 3
Serve.
4.5K
Sesame Crackers Recipe Card
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Serve : 4
Taste : Mild
Ingredients for Sesame Crackers Recipe

o White sesame seeds 1/4 cup
o Pumpkin seeds 1/4 cup
o Sunflower seeds (charoli/chironji) 1/4 cup
o Chia seeds 1/4 cup
o Salt 1/4 teaspoon
Method
Step 1
Preheat oven to 180°C.
Step 2
Combine sesame seeds, pumpkin seeds, sunflower seeds and chia seeds in a bowl and mix well.
Step 3
Stir in salt into half cup water until dissolved.Add water to seed mixture and stir well. Set aside for five to ten minutes or until all the liquid is
absorbed.
Step 4
Line a baking tray with a silicon sheet. Spread the mixture evenly on the sheet. Put the tray in the preheated oven for fifteen minutes. Remove
from oven, flip over and bake for another ten minutes.
Step 5
Decrease oven temperature to 150° and bake for another ten minutes or till completely dry. Remove from oven and cool.
Step 6
Serve.
Ragi Sesame Laddoo Recipe Card

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Serve : 4
Taste : Sweet
Ingredients for Ragi Sesame Laddoo Recipe

o Finger millet (ragi / nachni) flour roasted 1 1/2 cups
o White sesame seeds roasted 2 tablespoons
o Ghee 1/2 tablespoon
o Powdered jaggery 3/4 cup
o Almonds roasted and crushed 10-12
o Pistachios roasted and crushed 10-12
o Cardamom powder 1/2 teaspoon
Method
Step 1
Heat ghee in a non-stick pan, add finger millet (ragi) flour and sauté till fragrant.
Step 2
Heat two tablespoons water and jaggery in another non-stick pan and let the jaggery melt.
Step 3
Add the melted jaggery into the finger millet flour alongwith almonds, pistachios, cardamom powder, white sesame seeds and mix well. Remove
from heat and set aside till just warm.
Step 4
Divide the mixture into equal portions and shape them into laddoos.
Step 5
Serve.
Chikki Chocolate Balls Recipe Card

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Serve : 4

Taste : Sweet
Ingredients for Chikki Chocolate Balls Recipe

o salted Peanuts crushed 1 cup
o jaggery roughly chopped 1¼ cup
o Chocolate powder 1 cup
o Cocoa powder ½ cup + fo
o Chocolate chips as required
Method
Step 1
Mix together peanuts and jaggery in a non-stick pan and cook, stirring continuously, till the jaggery melts.
Step 2
Transfer the mixture into a bowl, add chocolate powder and cocoa powder and mix well.
Step 3
Add chocolate chips and mix.
Step 4
Make small balls of the mixture and coat them with cocoa powder.
Step 5
Transfer the balls into a serving bowl and serve.
Nutrition Info
Calories : 2677
Protein : 58
Fat : 92.9
Bajra Pongal Recipe Card

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Prep Time : 5-6 hour
Serve : 4
Taste : Mild
Ingredients for Bajra Pongal Recipe

o Bajra soaked overnight in lukewarm water 1 cup
o Moong Dal soaked for 1 hour 1 cup
o Oil 1 tablespoon
o Ghee 1 tablespoon
o Cloves 4-5
o Black cardamom 2-4
o Bay leaves 3
o Cumin seeds 1 teaspoon
o Black peppercorns 1 teaspoon
o Ginger chopped 1 teaspoon
o Green chillies chopped 2-3
o Cashewnuts 10-12
o Salt to taste
o Green chilli and sesame chutney to serve
Method
Nutrition Info
Calories : 1524
Protein : 46.4
Fat : 10.5
Ragi Sweet Pongal Recipe Card

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Serve : 4
Taste : Sweet
Ingredients for Ragi Sweet Pongal Recipe

o Finger millet (ragi / nachni) 1/2 cup
o Green gram (sabut moong) 1 1/2 tablespoons
o Jaggery (gur) 3/4 cup
o Ghee 1 1/2 tablespoons
o Raisins 1 tablespoon
o Cashewnuts 6-7
o Green cardamom powder 1/4 teaspoon
Method
Step 1
Heat a pressure cooker. Add millet and green gram and dry roast for 3 minutes, stirring continuously.
Step 2
Add 3 cups water, mix, cover and cook under pressure till 4-5 whistles are given out.
Step 3
Heat ghee in a small non-stick pan. Add raisins and cashewnuts and sauté till raisins swell up. Transfer the dry fruits in a bowl alongwith the
ghee.
Step 4
Heat jaggery in another non-stick pan. Add ¼ cup water, mix and cook till jaggery melts completely.
Step 5
Add pressure cooked millet-gram mixture and mix well. Bring to a boil and simmer for 2 minutes.
Step 6
Add cardamom powder, mix well and cook for 10-15 minutes.
Step 7
Reserve some sautéed cashewnuts and raisins and add the remaining alongwith the ghee. Mix well and cook for 2 minutes.
Step 8
Transfer into a serving bowl and serve hot garnished with the reserved cashewnuts and raisins.
Nutrition Info
Calories : 1152
Carbohydrates : 221
Protein : 12.5
Fat : 24.2
Beetroot Ravioli Recipe Card
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Prep Time : 1-1.30 hour
Serve : 4
Taste : Mild
Ingredients for Beetroot Ravioli Recipe

o Beetroot puree 2 tablespoons
o Refined flour (maida) 3 cups + f
o Semolina (rawa/suji) 1/4 cup
o Olive oil 4 tablespoons
o Salt to taste
o Butter 2 tablespoons
o Vegetable stock 4 tablespoons
o Fresh basil leaves 4-5
o Stuffing
o Spinach leaves (palak) roughly chopped 20-25
o Olive oil 1 tablespoon
o Garlic cloves finely chopped 4-5
o Crushed black peppercorns to taste
o Salt to taste
o Ricotta cheese 1/4 cup
Method
Step 1
Combine refined flour, semolina, 3 tablespoons olive oil and salt in a bowl and mix. Add 1¼ cups water and knead into a semi-stiff dough.
Step 2
Divide the dough equally into halves and add beetroot puree to one portion, knead well.
Step 3
Roll out the beetroot dough into a thin sheet and cut it into small squares. Similarly, prepare squares from the plain dough.
Step 4
Arrange both red and white squares in a checkerboard manner and rollout in a single sheet. Cut equal sized squares from the sheet.
Step 5
To make stuffing, heat olive oil in a non-stick pan. Add garlic and sauté till golden.
Step 6
Add spinach, crushed peppercorns and salt, mix well and cook till the mixture dries. Transfer into a bowl and cool. Add ricotta cheese and mix
well.
Step 7
Place the prepared squares on a work top. Place a portion of the stuffing on a square, apply water on the edges and cover with another square.
Seal the edges with a fork. Similarly, prepare the remaining raviolis.
Step 8
Heat sufficient water in a non-stick pan. Add salt, remaining olive oil and raviolis and blanch till the raviolis float.
Step 9
Heat butter in a non-stick pan. Add vegetable stock and whisk till a homogenous mixture is formed.
Step 10
Add the blanched raviolis, mix lightly and cook for two minutes.
Step 11
Tear basil leaves and add, mix well. Adjust the seasoning.
Step 12
Serve hot.
Dessert Sticks Recipe Card

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Serve : 4
Taste : Sweet
Ingredients for Dessert Sticks Recipe

o Satay sticks 8
o Strawberries 16
o Marshmallows 8
o Dark chocolate chopped 1/2 cup
o Brownies
o Refined flour (maida) 1 cup + + for dusting
o Butter 1 cup + for greasing
o Eggs 3
o Castor sugar (caster sugar) 1 3/4 cups
o Dark chocolate 100 grams
o Walnuts 3/4 cup
o Coffee powder 1 teaspoon
Method
Step 1
Preheat the oven at 160°C. Grease a cake tin with butter and dust with refined flour.
Step 2
Cream the eggs, vanilla essence and castor sugar till light and fluffy. Melt the butter and chocolate in a double boiler and add to the egg mixture.
Mix well.
Step 3
Sift the refined flour and cocoa powder into the chocolate mixture and fold in nicely. Add the chopped walnuts and mix.
Step 4
Dissolve the coffee powder in ½ teaspoon of water and add to the mixture. Mix well.
Step 5
Pour the batter in the prepared tin, put in preheated oven and bake for 35-40 minutes.
Step 6
Remove from heat, cool and demould and cut into roundels with the help of small cookie cutter.
Step 7
Clean, dry, and cut the strawberries so both ends are flat.
Step 8
Layer the strawberries, brownie roundels and marshmallows on the satay sticks and lay them out on a butter paper.
Step 9
Melt the chocolate in a microwave until completely melted. Transfer chocolate in to a piping bag and drizzle on each stick.
Step 10
Transfer to the fridge to allow the chocolate to set and until ready to serve
Mashed Potatoes with Beetroot Wafers Recipe Card
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Serve : 4
Taste : Mild
Ingredients for Mashed Potatoes with Beetroot Wafers Recipe

o Potatoes peeled and cut into quarters 2-3 medium
o Beetroot peeled 2 medium
o Oil for deep-frying
o Butter 2 teaspoons
o Fresh cream 3-4 tablespoons
o Salt to taste
Method
Step 1
Using a slicer thinly slice beetroots.
Step 2
Heat sufficient oil in a kadai. Deep-fry beetroot slices till crisp. Drain on absorbent paper.
Step 3
Heat sufficient water in a deep non-stick pan. Add potato and cook till soft. Drain, mash well and add to the pan on heat. Add butter, cream and
salt and mix well. Cook for a minute or two.
Step 4
Spread mashed potatoes on a serving dish. Insert beetroot wafers in it and serve immediately.
Nutrition Info
Calories : 647
Protein : 9.2
Fat : 51.1
Other : 12.1
White Chocolate Mousse with Stewed Strawberries

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Serve : 4
Taste : Sweet
Ingredients for White Chocolate Mousse with Stewed Strawberries Recipe

o White Chocolate 1 cup
o Strawberries 25-30
o Sugar 2 tablespoons
o Cream 1/4 cup
o Sprig rosemary 1 small
o Whipped cream 2 cups
o Vanilla essence 1/2 teaspoon
Method
Step 1
Melt white chocolate on a double boiler. Once chocolate starts to melt, stir till it becomes smooth.
Step 2
Meanwhile chop strawberries and put into a non-stick pan. Add sugar and let them stew.
Step 3
Add cream to white chocolate and mix.
Step 4
Add a small sprig of rosemary to strawberries and mix.
Step 5
Add whipped cream to white chocolate and mix. Add vanilla essence and mix.
Step 6
Put stewed strawberries into 4 stemmed glasses. Put the mousse over the strawberries.
Step 7
Chill in the refrigerator and set.
Step 8
Serve chilled.
Nutrition Info
Calories : 977
Protein : 26.8
Fat : 49.7
Other : Vitamin C- 65mg
Adrak ka Halwa Recipe Card
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Serve : 4
Taste : Sweet
Ingredients for Adrak ka Halwa Recipe

o Ginger grated 150 grams
o jaggery 1 tablespoon
o Jaggery (gur) roughly chopped 1 cup
o Castor sugar (caster sugar) ½ cup
o Green cardamom powder 1 teaspoon
o Ghee 3 tablespoon
o Pistachios finely chopped 8-10
o Whole wheat flour (atta) 1 cup
o Seedless dates finely chopped 15-16
o Scraped coconut freshly 1½ cup
Method
Step 1
To make syrup, heat 5 cups water in a non-stick pan, add jaggery, castor sugar, dry ginger powder and green cardamom powder and mix well.
Cook till the mixture thickens.
Step 2
Heat ghee in another non-stick pan,add ginger and sauté for 4-5 minutes. Add pistachios and mix well. Add wheat flour and sauté till the flour is
fragrant and completely cooked.
Step 3
Add dates and sauté further till the mixture becomes soft. Add syrup and cook, stirring continuously, till the mixture thickens.
Step 4
Add coconut, mix well and cook for 2-3 minutes.
Step 5
Transfer the halwa into a serving bowl and serve immediately.
Nutrition Info
Calories : 2776
Protein : 32.2
Fat : 114.4
Matar ka Halwa Recipe Card

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Serve : 4
Taste : Sweet
Ingredients for Matar ka Halwa Recipe

o Fresh Green Peas boiled and coarsely ground 1 cup
o Tender Green Pea Shells 7-8
o Sugar 1 cup
o Ghee 1 tablespoon
o Almonds finely chopped 1 tablespoon
o Cashewnuts finely chopped 1 tablespoon
o Pistachios finely chopped 1 tablespoon
o Gram flour (besan) 2 tablespoon
o khoya / mawa grated 1/2 cup
Method
Step 1
Cook sugar and 1 cup water in a non-stick pan to make sugar syrup.
Step 2
Remove strings of the pea shells, roughly chop and add to the sugar syrup.
Step 3
Heat ghee in another non-stick pan. Add almonds, cashewnuts and pistachios and sauté for 1-2 minutes.
Step 4
Add gram flour and sauté for 1-1½ minutes. Add green peas and sauté on low heat for 4-5 minutes.
Step 5
Add green cardamom powder and mix well.
Step 6
Add khoya and sauté for 1-2 minutes. Add sugar syrup along with the shells and mix well. Cook for 3-4 minutes and switch off the heat.
Step 7
Transfer into a serving bowl and serve hot.
Nutrition Info
Calories : 1863
Protein : 37.6
Fat : 53.9
Shalgam ka Halwa Recipe Card
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Serve : 4
Taste : Sweet
Ingredients for Shalgam ka Halwa Recipe

o Turnips peeled, grated and parboiled 4 medium
o Ghee 2 tablespoons
o Cashewnuts chopped 1 tablespoon
o Almonds chopped 1 tablespoon
o Pistachios chopped 1 tablespoon
o Few strands of saffron
o Sorghum flour (bajre ka atta) 2 tablespoons
o Grated jaggery 1 cup
Method
Step 1
Heat ghee in a non-stick kadai, add cashewnuts, almonds and pistachios and sauté for a minute.
Step 2
Add turnips and sauté for 3-4 minutes. Add green cardamom powder, saffron and sorghum flour and sauté for 3-4 minutes.
Step 3
Add jaggery and cook for 3-4 minutes, stirring continuously, till all the jaggery dissolves.
Step 4
Transfer into a serving bowl and serve.
Nutrition Info
Calories : 1412
Protein : 11.3
Fat : 47.9
Other : Iron- 10.3mg
Pineapple Halwa Recipe Card

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Serve : 4
Taste : Sweet
Ingredients for Pineapple Halwa Recipe

o Pineapple peeled 1 medium
o Semolina 1 1/2 cups
o A few saffron strands
o Ghee 4 tablespoons
o Semolina (rawa/suji) 1 cup
o Almonds finely chopped 1 tbsp + for garnishing
o Khoya/mawa 1/4 cup
Method
Step 1
Heat a non-stick pan, add sugar and water enough to soak the sugar. Cook stirring continuously tills the sugar dissolves.
Step 2
Remove stem of the pineapple, cut it into small pieces and add to the pan. Add saffron and cook on low heat.
Step 3
Heat ghee in another non-stick pan. Add semolina and sauté on medium heat till light golden.
Step 4
Add almonds and cooked pineapple along with the sugar syrup and mix well. Cook till semolina is cooked. Add khoya and sauté for 2 minutes.
Step 5
Transfer into a serving bowl, garnish with almonds and serve.
Nutrition Info
Calories : 3217
Protein : 33.9
Fat : 79.6
Besan Aur Nariyal Sheera Recipe Card

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Serve : 4
Taste : Sweet
Ingredients for Besan Aur Nariyal Sheera Recipe

o Coarse gram flour 1/4 cup
o Fresh coconut 1 cup
o Desi ghee 4 tablespoons
o Sugar 1 cup
o Semolina (rawa/suji) 1 1/2 cups
o Almonds coarsely powdered 15
o Pistachios coarsely powdered 15
o Milk 1 cup
Method
Step 1
Heat ghee in a deep non stick pan. Heat 2½ cups water in another non stick pan. Add sugar and cook to make a syrup.When ghee melts add gram
flour and saute for 3-4 minutes. Add semolina and continue to saute till lightly coloured and fragrant.
Step 2
Add hot syrup and mix well and cook, covered, on medium heat till all moisture gets absorbed.Heat another non stick pan, add coconut and roast
on medium heat, stirring continuously, till lightly coloured and fragrant.
Step 3
Add almond powder and pistachio powder and continue to roast. Add this to the sheera and mix well. Add milk and mix till it gets completely
absorbed.
Step 4
Transfer into a serving plate, sprinkle pistachio powder on top and serve hot.
Nutrition Info
Calories : 3569
Protein : 29.9
Fat : 90.4
Other : Iron: 10
Ma Chole Di Dal Recipe Card

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Serve : 4
Taste : Spicy
Ingredients for Ma Chole Di Dal Recipe

o Split black gram soaked 2/3 cup
o Bengal gram
o Bengal gram (chana) soaked 1/3 cup
o Salt to taste
o Turmeric powder 1/4 teaspoon
o Pure ghee 2 tablespoons
o Onion chopped 1 medium
o Ginger chopped 1 1/2 inch piece
o Garlic cloves chopped 4-5
o Asafoetida a pinch
o Tomato chopped 1 medium
o Red chilli powder 1 teaspoon
o Garam masala powder 1/2 teaspoon
o Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
Drain and pressure-cook, on low heat, both the grams in four cups of water with salt and turmeric powder till the pressure is released four times
(four whistles).
Step 2
Heat the ghee in a pan. Add the onion, ginger, garlic and asafoetida and sauté till golden.
Step 3
Add the tomato and sauté till it turns pulpy.
Step 4
Add the red chilli powder and garam masala powder and sauté till the ghee surfaces.
Step 5
Add the cooked grams and mix. Add one cup of water, adjust the salt and simmer for half an hour or till completely soft.
Step 6
Garnish with the fresh coriander and serve hot with paranthas or rice.
Nutrition Info
Calories : 906
Protein : 37.4
Fat : 35.3
Other : Fiber- 25.6gm
Chef's Tip
This dal is generally quite thick. But if you want to have it with rice you can add a little more water to get the required consistency.
Kaju Pista Badam Kesar Burfi Recipe

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Serve : 4
Level Of Cooking : Difficult
Taste : Sweet
Ingredients for Kaju Pista Badam Kesar Burfi Recipe

o Cashewnuts coarsely ground 10
o Pistachios coarsely ground 10
o Almonds coarsely ground 10
o Saffron (kesar) a few strands
o Khoya/mawa 2 cups + 1 tablespoon
o Sugar 1/2 cup
o Liquid glucose 1 teaspoon
o Ghee for greasing
Method
Step 1
Soak the saffron in one tablespoon of warm water and set aside.
Step 2
Heat a non-stick pan. Add the khoya, sugar and glucose, and cook for fifteen minutes, or till the khoya leaves
the sides of the pan. Remove from the heat and divide into four portions.
Step 3
Add the cashew nuts to one portion, almonds to the second portion, pistachios to the third portion and saffron
to the fourth. Mix each portion well.
Step 4
Grease a 2-inch deep, six-inch square aluminium tray with a little ghee. Divide each portion of burfi again into
three portions and shape each one into a cylinder.
Step 5
Starting from left to right first, lay a cylinder each of cashew nut, almond, pistachio and saffron burfi. Starting
from left to right again, place a cylinder each of saffron, pistachio, almond and cashew nut burfi over the first
layer. Place another laye
Step 6
Repeat with a layer of the burfi in the order of the first layer.
Step 7
Gently tap the tray on the tabletop and leave to set.
Step 8
Cut into squares and serve. Makes 440 grams
Nutrition Info
Calories : 2200
Protein : 79.6
Fat : 113.3
Other : Calcium- 3674mg
Dahi Quinoa Recipe Card

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Serve : 4
Taste : Mild
Ingredients for Dahi Quinoa Recipe

o Yogurt whisked 2 cups
o Quinoa washed and cooked 1 cup
o Ghee 1 tablespoon
o Peanuts roasted peeled 1/4 cup
o Mustard seeds 1/2 teaspoon
o Cumin seeds 1/2 teaspoon
o Dried red chillies 2
o Curry leaves 3-4
o Split Bengal gram (chana dal) 1 teaspoon
o Split black gram flour (urad dal ka atta) 1 teaspoon
o Salt to taste
o Fresh coriander leaves chopped 1 teaspoon
Method
Step 1
Put quinoa and yogurt in a bowl and mix well.
Step 2
Heat ghee in a non-stick pan, add peanuts and roast till they turn golden. Drain, add to the bowl and mix well.
Step 3
Add mustard seeds to the ghee remaining in the pan and let them splutter. Add cumin seeds, dried red chillies, curry leaves, Bengal gram and
black gram, mix and sauté till the gram turns golden. Add this to the bowl and mix well.
Step 4
Add salt and mix well. Refrigerate to chill.
Step 5
Serve chilled garnished with coriander leaves.
Breakfast Couscous Yogurt and Date Parfait Recipe

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Serve : 4
Taste : Sweet
Ingredients for Breakfast Couscous Yogurt and Date Parfait Recipe

o Couscous 1 cup
o Yogurt 1 1/4 cup
o Dates halved and pitted 16-20
o Castor sugar (caster sugar) 1/3 cup
o Green cardamoms bruised 4
o Orange rind 4 strips
o Cloves 3
o Cinnamon 1 inch
o Orange juice 1/4 cup
o Butter 2 tablespoons
o Orange rind finely grated 1 teaspoon
o Pistachio kernels toasted and coarsely chopped 1/4 cup
Method
Step 1
Heat a deep non-stick pan, add castor sugar, cardamoms, orange rind strips, cloves, cinnamon and one and a half cups water, mix and bring the
mixture to a boil. Reduce heat and simmer till the syrup thickens.
Step 2
Put dates in a bowl. Reserve one tablespoon of syrup and add the remaining to the dates, mix and set aside to cool.
Step 3
Put orange juice, butter, grated orange rind and reserved syrup in a microwave-safe bowl and mix well. Add three-fourth cup of hot water, stir
and heat in a microwave for thirty seconds on HIGH.
Step 4
Take the couscous in a large bowl. Add the hot liquid, cover and set aside for five minutes. Fluff-up the grains and set aside to cool completely.
Step 5
Divide the couscous mixture equally into four medium glasses. Top with yogurt and the date mixture, sprinkle pistachios and serve immediately.
Oats Uttapam Recipe Card

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Serve : 4
Taste : Mild
Ingredients for Oats Uttapam Recipe

o White oats 2 cup
o Gram flour 2 tablespoons
o Yogurt 1/2 cup
o Salt to taste
o Oil to cook
o Green capsicum finely chopped 1 medium
o Onion finely chopped 1 medium
o Tomato finely chopped 1 medium
o Green chilli finely chopped 1
Method
Step 1
Grind oats to a coarse powder and put into a bowl. Add gram flour, yogurt, salt and sufficient water to make a batter of uttappam consistency.
Step 2
Heat a non-stick pan. Apply 1 tsp oil with the help of a tissue paper. Reserve the tissue paper for later use.
Step 3
To make each uttappam, spread a ladleful of the batter in the pan. Sprinkle some green capsicum, onion, tomato and green chilli on the uttappam.
When the underside becomes golden, flip. Drizzle 1 tsp oil all around and cook for 2-3 minutes or till the other side becomes equally golden.
Step 4
Transfer onto serving plates and serve hot with chutney of your choice.
Nutrition Info
Calories : 1697
Protein : 58.8
Fat : 48.7
Chilled Yogurt Soup Recipe Card
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Serve : 4
Taste : Sour
Ingredients for Chilled Yogurt Soup Recipe

o Yogurt 2 cup
o Cucumbers peeled 2 medium
o Ginger finely chopped 1/2 inch
o Green chillies finely chopped 2
o Fresh mint leaves 12-15
o Salt to taste
o Ice cubes as required
o Juice of ½ lemon
o Extra virgin olive oil 2 teaspoons
o Crushed black peppercorns a pinch
o Sumac powder a pinch
o A fresh mint sprig
Method
Step 1
Place garlic, ginger and green chillies in a blender jar.
Step 2
Deseed, roughly chop cucumbers and put the jar alongwith yogurt, mint leaves and salt and blend till smooth.
Step 3
Add ice cubes and blend again. Add lemon juice and olive oil and blend once again.
Step 4
Serve chilled garnished with crushed peppercorns, sumac powder and mint sprig.
Nutrition Info
Calories : 429
Protein : 16.7
Fat : 30.3
Other : Calcium-775mg
Chilled Yogurt Soup Recipe Card

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Serve : 4
Taste : Sour
Ingredients for Chilled Yogurt Soup Recipe

o Yogurt 2 cup
o Cucumbers peeled 2 medium
o Ginger finely chopped 1/2 inch
o Green chillies finely chopped 2
o Fresh mint leaves 12-15
o Salt to taste
o Ice cubes as required
o Juice of ½ lemon
o Extra virgin olive oil 2 teaspoons
o Crushed black peppercorns a pinch
o Sumac powder a pinch
o A fresh mint sprig
Method
Step 1
Place garlic, ginger and green chillies in a blender jar.
Step 2
Deseed, roughly chop cucumbers and put the jar alongwith yogurt, mint leaves and salt and blend till smooth.
Step 3
Add ice cubes and blend again. Add lemon juice and olive oil and blend once again.
Step 4
Serve chilled garnished with crushed peppercorns, sumac powder and mint sprig.
Nutrition Info
Calories : 429
Protein : 16.7
Fat : 30.3
Berry Ginger Ale Recipe Card

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Serve : 4
Taste : Tangy
Ingredients for Berry Ginger Ale Recipe

o Gooseberries 5-6
o Ginger Ale chilled 150 millilitres
o Honey 3 tablespoons
o Cinnamon powder 1/4 teaspoon
o Fresh mint leaves 2-3 + for serving
o Drinking soda for topping
Method
Step 1
Roughly chop two gooseberries and three strawberries. Halve the remaining gooseberries and strawberries.
Step 2
Place the halved strawberries and gooseberries in a blender jar with honey, cinnamon powder, two to three mint leaves and ginger ale. Blend
well.
Step 3
Place the chopped berries with some mint leaves in four serving glass. Pour the drink over them and top with drinking soda.
Step 4
Serve chilled garnished with a strawberry.
Nutrition Info
Calories : 280
Protein : 1.7
Fat : 0.4
Green Tea And Coconut Smoothie Recipe Card

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Serve : 4
Taste : Sweet
Ingredients for Green Tea And Coconut Smoothie Recipe

o green tea bags 4
o tender coconut flesh 1 tablespoon
o tender coconut water 3-4 cups
o hung yogurt 1/4 cup
o banana 1
o guava juice 1/2 cup
o pomegranate pearls 12 tablesp for garnishing
o A few fresh mint sprigs for garnishing
Method
Step 1
Brew green tea bags in sufficient boiling water for 1 minute.
Step 2
Peel and roughly cut banana into roundels and put in a blender jar. Add coconut flesh, hung yogurt, coconut water and guava juice. Blend into a
smooth mixture.
Step 3
Add brewed green tea water and blend again till well mixed.
Step 4
Add 3 tbsps pomegranate pearls each into 4 individual tall glasses and fill with the smoothie. Garnish with some more pomegranate pearls and
mint sprigs.
Step 5
Serve chilled.
Nutrition Info
Calories : 448
Protein : 6.2
Fat : 7.1
Other : Vitamin c- 44mg
Tropical Fruits in Lemon Grass Syrup Recipe Card
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Prep Time : 1-2days
Serve : 4
Taste : Sweet
Ingredients for Tropical Fruits in Lemon Grass Syrup Recipe
o Lychees tinned 1 cup
o Mango cut into triangles 12 cup
o Papaya cut into dices 1 cup
o Pineapple cut into triangles 1 cup
o Muskmelon cut into cubes 1 cup
o Lemon grass roughly chopped 2 tablespoons
o Castor sugar (caster sugar) 150 grams
o Lime leaves 4-5
o Lemon juice 2 tablespoons
o Fresh mint sprigs a few
Method
Step 1
Heat a non-stick pan. Add sugar and 150 ml water and keep stirring till it comes to a boil.
Step 2
Add lemon grass, kaffir lime leaves and keep stirring for 5 minutes.
Step 3
Add lemon juice and stir to mix. Switch off heat and strain the syrup into a bowl. Refrigerate for 2 hours.
Step 4
Combine lychees, mango, papaya, pineapple and melon in a bowl. Mix well.
Step 5
Add the chilled syrup and mix well. You can refrigerate for overnight or serve it immediately with scoops of your choice of ice cream garnished
with mint sprigs.
Oats and Date Lollipop Recipe Card
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Serve : 4
Taste : Sweet
Ingredients for Oats and Date Lollipop Recipe

o Oats quick rolled 3/4 cup
o Seedless dates 20
o Almonds and cashewnuts chopped 1/4 cup
o White sesame seeds 2 tablespoons
o Ghee 4 teaspoons
Method
Step 1
Soak dates in very hot water for two to three hours. Grind the dates into a smooth paste using a little of the water in which they were soaked.
Step 2
Dry roast almonds, cashewnuts and white sesame seeds. Dry roast oats separately till fragrant.
Step 3
Cool and grind oats and nuts into a coarse powder.
Step 4
Heat two teaspoons ghee in a non-stick kadai and add the date paste. Mix well and cook on low heat for three to five minutes.
Step 5
Add ground oats-nuts mixture and mix well. Add two more teaspoons ghee and mix well.
Step 6
Cook till the ghee starts leaving out the sides (four to five minutes). Add cardamom powder and mix well.
Step 7
Remove the mixture from heat and let it to cool slightly.
Step 8
Apply some ghee on hands and shape the mixture into small laddoos, insert a lollypop stick if needed. Let cool thoroughly. Serve or store the
laddoos in an airtight container.
Mini Doughnut Cake Recipe Card

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Serve : 4
Taste : Sweet
Ingredients for Mini Doughnut Cake Recipe

o Refined Flour 1 cup
o Dark Chocolate chopped 3/4 cup
o Butter 1 cup
o Castor sugar (caster sugar) 1 cup
o Eggs 3
o Baking powder 1/2 teaspoon
o Vanilla essence a few drops
o Milk 1/2 cup
o Oats 1/2 cup
Method
Step 1
Preheat oven to 180°C.Cream butter and sugar in a bowl. Break eggs in another bowl. Beat well with a hand blender.
Step 2
Melt chocolate in microwave for 1 minute. Sift together refined flour and baking powder into the butter-sugar mixture. Add vanilla essence and
mix well.
Step 3
Add milk to melted chocolate and mix well. Add this to flour mixture and mix well.Add beaten eggs to chocolate-flour mixture. Mix well by cut
and fold method. Add oats and mix well.
Step 4
Put batter in piping bag fitted with nozzle. Pipe out into doughnut moulds and/or silicon muffin moulds.
Step 5
Place the moulds in the preheated oven and bake for 15-20 minutes. Remove from the moulds and serve.
Nutrition Info
Calories : 3121
Protein : 323.2
Fat : 187.8
Other : Vitamin B12- 2.8
Vrat Ki Kadhi Recipe Card

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Serve : 4
Taste : Mild
Ingredients for Vrat Ki Kadhi Recipe

o Yogurt 1 3/4 cups
o Water Chestnut Flour 2 tablespoons
o Rock salt (sendha namak) 1/4 teaspoon
o Red chilli powder 1 teaspoon
o Cinnamon powder 1/4 teaspoon
o Pure ghee 2 tablespoons
o Dried red chillies broken 3-4
o Curry leaves 10-12
o Sugar 1/2 teaspoon
o Salt to taste
Method
Step 1
Add water chestnut flour, rock salt, red chilli powder and cinnamon powder to yogurt and whisk well. Add four cups of water and mix well.
Step 2
Heat ghee in a kadai. Add cumin seeds, dry red chillies and curry leaves. Sauté till the cumin seeds change colour.
Step 3
Add the yogurt mixture and cook till it thickens slightly. Add sugar, salt and mix. Simmer for two minutes.
Step 4
Garnish with coriander leaves and serve hot.
Nutrition Info
Calories : 572
Protein : 14.7
Fat : 46.8
Other : Potassium- 569mg
Imarti Recipe Card

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Serve : 4
Level Of Cooking : Difficult
Taste : Sweet
Ingredients for Imarti Recipe

o Split Black Gram 1 cup
o Rice Flour
o Rice 1/4 cup
o Edible orange red colour as required
o Sugar 5 cups
o Saffron (kesar) a pinch
o Rose essence 6 drops
o Green cardamom powder 1 teaspoon
o Olive oil to deep fry
Method
Step 1
Soak dal and rice together for about forty-five minutes. Drain and grind with the colour to a soft, spongy mixture with a coarse texture.
Step 2
You would need about one cup of water to grind. The batter should not become too thin.
Step 3
Boil sugar with two and a half cups of water till a syrup of single-thread consistency is reached. Remove from heat and strain the syrup.
Step 4
Add saffron, rose essence and green cardamom powder. Keep the syrup hot.
Step 5
Heat sufficient olive oil in a shallow flat jalebi kadai (special type of wok). Take one ladle full of batter in the imarti cloth, hold tightly and press
the batter through the hole into the hot oil.
Step 6
For the traditional design, make a small circle around which make another circle and over these two make scallops in anti-clockwise direction
ending at the starting point.
Step 7
Make small batches and deep fry on both the sides till crisp and light golden brown. Drain the hot imarti and dip into the sugar syrup.
Step 8
Let them remain immersed till they have absorbed enough syrup. Drain and place the imarti on a flat plate. Repeat this process till all the batter is
used up. Serve hot.
Nutrition Info
Calories : 3800
Protein : 54.2
Fat : 63.9
Chef's Tip
Imarti is the big cousin of the ubiquitous jalebi, best made immediately after grinding. Imarti cloth as suggested in this recipe is a special thick
canvas cloth with a round buttonhole in the center. Nowadays you also get Imarti press for easier usage.
Dahi Ki Sabzi Recipe Card
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Serve : 4
Taste : Mild
Ingredients for Dahi Ki Sabzi Recipe

o Yogurt 2 1/2 cups
o Oil 2 teaspoons
o Onion chopped 1 medium
o Green chilli slit 1
o Turmeric powder 3/4 teaspoon
o Red chilli powder 1/4 teaspoon
o Coriander powder 1 teaspoon
o Salt to taste
o Garam masala powder 1/4 teaspoon
Method
Step 1
Heat the oil in a non-stick kadai. Add the cumin seeds and as they begin to change colour, add the onion and green chilli. Sauté till the onion
turns light brown.
Step 2
Add the turmeric powder, red chilli powder and coriander powder and stir. Add the yogurt and salt and stir lightly. Add the garam masala powder
and stir.
Step 3
Remove from heat and add the salt. Remove from the heat, garnish with the fresh coriander and serve hot with rotis.
Nutrition Info
Calories : 754
Protein : 18.6
Fat : 55.4

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