Lentil Rice with Anari Yoghurt recipe by Smita Dugar Ingredients ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ 250 g Rajma (soaked overnight, boiled & mashed

) 200 g Basmati Rice 1 Onion diced 1 Onion sliced 100 g Mixed Vegetables 1 Tomato slices 3 tsp Lemon juice 3 tsp Mint leaves 2 tsp Coriander leaves 2 tsp Chilli julienned 1/2 tsp Ginger juliennes 1 tsp Ginger slices 1/2 tsp Green Chilli sliced fine 1 tsp Cornflour 1 tsp Raisins 10 Cashewnuts 1/2 cup Oil for frying 2 tbsp Ghee 1/2 tsp Haldi 1/2 tsp Salt 2 nos Green Elaichi 1"piece Cinnamon 2 Cloves 2 Peppercorns

For Raita: ‡ 200 g Pomegranate seeds ‡ 200 ml Curd (yoghurt) ‡ 1 tsp Salt ‡ 1 tsp Sugar ‡ 2 tsp Coriander chopped fine ‡ 2 tsp Mint chopped fine ‡ 1 tsp Panch phoron ‡ 1/2 tsp Heeng ‡ 1 tsp Amchur powder ‡ 1 tsp Mustard powder ‡ 1/2 tsp haldi ‡ 1/2 tsp salt ‡ 10 Green Chillies Slit & Deseeded ‡ 1 tsp Oil Method Rice: Soak rice in water. Boil rice with diced mixed vegetables. Kofta¶s: Dry roast all whole spices and grind to a powder. In a bowl Mix rajma, coriander, mint, lemon juice, thinly sliced ginger and chillies, salt, cornflour and add the grinded spices powder, shape them like kofta¶s and Shallow-fry in oil. Keep aside. Fry cashew and raisins in oil and keep aside. Fry onions till golden brown, remove and keep aside. Heat ghee, add cumin till it splutters, and add onions and sauté till soft. Add tomatoes, ginger, chillies, mint, coriander, turmeric, ground powder, lemon juice and boiled rice. Pan-fry till mixed and well heated. Add koftas and sauté. For Raita: Whip curds, salt, sugar, coriander, mint and chillies. Add pomegranate seeds and mix. Mix salt, haldi, amchur, mustard powder and stuff into the chillies. Heat oil, splutter panchphoran and sauté the chilli. To serve. Arrange biryani in a platter, with a bowl of raita and mirch on the side.

Lehriya Mirch Ingredients 1 cup Maida For frying Fortune Refined Oil 1 tsp Ajwain ½ tsp Salt 70 gm Amul Ghee 1 large Onion (minced) ½´ piece Ginger 1 nos. Green chilli (finely chopped) 250 gms Lamb mince 4-5 pcs Cashew nuts 1/3 cup Green peas (boiled) To taste Salt To taste Black Pepper powder 4 nos. Jodhpuri mirch (slit and deseeded) 1 nos. Egg (beaten) Method 1. Knead a dough using maida, oil, salt, ajwain along with water into a stiff dough. 2. Fry onions in ghee till brown, then add ginger and chopped green chillies. Cook further and season. 3. Add mince and brown thoroughly, stirring all the time to prevent sticking. Cool when cooked. Break up clumps if any, then add roasted cashew bits, tender green boiled peas, salt and pepper. 4. Stuff cooled kheema into deseeded Jodhpuri mirch. 5. Roll the dough and cut into long strips (3/4´ wide) with a pizza cutter. Systematically wrap the chillies sealing as you go along with beaten egg. 6. Heat oil in a kadhai and deep fry till crisp and golden brown, then drain on absorbent paper towels and serve with chutney.

Badami Subz Fatehpuri Ingredients 1 cup Cauliflower florets 1 nos. Carrot (cut into cubes) 50 gms French Beans (strung and cut into 1´ pieces) 3 tbsp Amul Ghee 2 pods Green Cardamom 2-3 nos. Black Peppercorns 1´ piece Cinnamon 2-3 nos. Cloves 1 tsp Garlic paste 2 tbsp Boiled onion paste 3 tbsp Tomato puree 1 tbsp Browned onion paste ½ tbsp Turmeric powder 1 tbsp Red Chilli powder 1 tsp Coriander powder ½ tsp Cumin seeds ½ tsp Coriander seeds 1 tsp Ginger (finely chopped) 1 tsp Green Chillies (finely chopped) 1 tbsp Almond paste 2 tbsp Amul Cream ½ tsp Sugar To taste Salt 2 tbsp Coriander leaves (finely chopped) For Gattas 1 cup Besan A Pinch of Hing ½ tsp Red Chilli powder 1 tsp Coriander powder 1 tsp Kasoori methi To taste Salt ¼ tsp Turmeric powder For frying Fortune Refined Oil Method 1. Blanch the cauliflower, carrots and French beans and keep aside. 2. Heat 1 tbsp ghee, add the whole spice, fry till brown and remove. Add garlic paste, boiled onion paste and sauté. 3. Now add tomato paste, brown onion paste and sauté till oil separates. Mix in turmeric, chilli and coriander powders. 4. Crush and add the khada masala powder also and sauté till oil separates. Add 1 cup of water and boil. 5. Strain the gravy. Return scrapings into mixer, grind and strain into gravy adding a little water if necessary. 6. Heat 2 tbsp ghee, add cumin seeds, whole coriander and wait till it becomes roasted. Now add the ginger and chillies with the gravy. 7. For the gattas, combine all the ingredients except oil. Shape into small lemon-sized balls. Boil water and cook gattas in it till done. Drain, pat dry and keep aside. 8. Heat oil in a kadhai and deep-fry Gattas till golden. Remove and drain on absorbent paper. 9. Now mix in almond paste, blanched vegetables, prepared gattas , sugar and salt in the gravy. Boil and finish with cream. Sprinkle over with fresh coriander and serve hot.

Toss into prepared veggies and coconut just before serving. Cool and cut into squares. Mix rice flour with curd and set aside for 5 to 10 minutes. salt. Peach (grated) ¼ tsp Coriander seeds ¼ tsp Cumin seeds 2 tbsp Sugar To taste Salt ¼ tsp Bhut Jolokia (dried) ¼ tsp Red chilli powder To taste Pepper ½ tsp Lemon juice ½ tsp Oil 2 tbsp Coconut milk (freshly made) Method For the Corn Cakes: 1. Pressure cook the corn cobs and remove the kernels using a knife. 4. Corn cob ½ cup: Rice flour 4 tbsp: Amul Curd ¼ tsp: Bhut Jolokia (finely chopped) ½ tsp: Ginger (finely chopped) 2 tbsp: Fresh coconut (grated) To taste Salt For dredging: Rice flour For shallow frying: Oil For Raw Papaya and Tomato salad ½ nos. For Glazed Peach Sauce: 1. Coconut ¼ tsp: Red chilli powder 1 tsp: Ginger (grated) 1 tsp: Lemon juice To taste: Salt To taste: Pepper 1 tbsp: Oil For glazed Peach sauce ½ nos.Rice Panki with Oriental Salaad recipe by Smita Duggar Ingredients For Corn Cakes 1 nos. Mix in the ground corn. Grind coarsely. Heat a little oil and add in coriander seeds and cumin seeds. salt and pepper and beat with a fork to emulsify. 2. Jolokia chilli. dredge with rice flour and shallow fry in hot oil till crisp and golden. grated ginger. ginger. When spices crackle. 2. Keep the papaya. Remove from flame and mix in lemon juice. Mix in coconut milk and simmer. Crunchy Spaghetti Balls with Sauce recipe by Smita Duggar Ingredients: . Green Tomato 1 nos. Raw Papaya 2 nos. 3. Cut the raw papaya into juliennes. tomato and coconut to chill. lemon juice. 3. 2. coconut and make a very thick batter. Bhut Jolokia ½ nos. Mix in red chilli powder. Mix in grated peach with a little water and cook till peach is mashy. Cut coconut into slivers. Pour batter into a pan and steam for 10-15 minutes. 4. Deseed the tomato and cut into juliennes. Heat 1 tbsp oil and cool it. 3. For Salad: 1. add sugar and caramelize.

For the sauce. Green Capsicum (finely chopped) 4 nos. Reserve some of this mixture and keep aside. Heat oil and fry spaghetti balls till golden and crisp. Finish with cream. Cool the mixture. Shape the spaghetti mixture into balls and stuff each with a piece of mozzarella. pepper and salt and cook for 2 minutes more. Cook mixture till thick. cut into squares or fingers and serve. Combine chocolate with butter and honey. Mix in the tomatoes and cook till done. . 3. heat oil and sweat the garlic. Onion (finely chopped) 2 stalks: Celery (finely chopped) 1 nos. marshmallows. Mix in tomato sauce. 6. When set. sauté onions till translucent and mix in maida. Onion (finely chopped) 6 tbsp: Maida 2 cups: Amul Milk (hot) ½ cup: Corn (boiled) ½ packet: Spaghetti (boiled and drained) To taste: Black pepper powder To taste: Salt ½ packet: Amul Mozzarella (cut into cubes) For frying: Fortune Refined Oil For Sauce 2 tbsp: Olive Oil 1 tsp: Garlic (finely chopped) 1 nos. 2. almonds. Sauté till golden and whisk in milk.For Spaghetti balls 2 tbsp: Amul Butter 1 nos. 2. 5. mix in digestive biscuits. cashew. Chocolate Fantasy Ingredients: 2 cups: Amul Dark Chocolate (melted) 60 gm: Amul Butter 3 tbsp: Honey 100 gm: Digestive biscuits (roughly crushed) 50 gm: Marshmallows (chopped) 100 gm: Almonds (roasted and roughly chopped) 50 gm: Cashewnuts 50 gm: Dried Blueberries 50 gm: Dried Cherries Method: 1. celery and capsicum. blueberries and cherries. Mix well and spread on a greased tray. Heat butter. Top with reserved chocolate mixture and refrigerate for 30 minutes. 3. Serve hot with prepared sauce. In the remaining mixture. 4. mix in corn. pepper and salt. Tomatoes (blanched & finely chopped) 2 tbsp: Tomato sauce 1 tsp: Oregano To taste: Black pepper powder To taste: Salt 2 tbsp: Amul Cream Method: 1. oregano. spaghetti. onions.

. Combine paneer and khoya and mix thoroughly. spread into a tray and refrigerate. Magai paan leaves (shredded) 1 tbsp Marmalade Method 1. 3. Mix in tangerine pulp. Combine sugar with 1 cup water and rose petals and cook till it becomes like a jam. 2. Mix in shredded paan leaves and keep aside. When thick.Barfi Gulkand recipe by Zebi Zubair Ingredients 1 cup Amul Paneer (grated) 1 cup Khoya (grated) ½ cup Tangerine pulp For Gulkand 4 tbsp Sugar 1 cup Rose petals 6 nos. spread over with marmalade and top with prepared gulkand. Cut set paneer mixture into even sized pieces. remove and cool.

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

Rajasthani Platter recipe by Sweta Ingredients For Bajare Ka Churma: ‡ 200 g Bajara Flour ‡ 50 g Gur ‡ 50 g Bura ‡ 4-5 Green Cardamon ‡ 75 g Ghee (Desi) ‡ 6-7 Almonds ‡ 5-6 Cashews For Kadi: ‡ 50 g Gram Flour ‡ 1/2 tsp Methi seeds ‡ 1/2 tsp Mustards seeds ‡ Pinch Hing ‡ 2 Tej patta ‡ 1/4 tsp red chilli powder ‡ Little Turmeric ‡ Salt as per taste ‡ 1 tsp Ghee ‡ 1/2 cup Curd For Bajare ki Roti: ‡ 100 g Bajara Flour ‡ Water For Lasan ki Chatni: ‡ 50 g Garlic ‡ 10 g Ginger ‡ 2 Green chillies ‡ 1 Tomato ‡ 1 tsp Cumin seeds Method For Bajare Ka Churma: Make a dough from bajara flour and then make a thick roti and grind it in the mixer for churma. Mix ghee and cardamon powder and bura to above mixture and mash well. Garnish with sliver work cashew and almonds. For Bajare ki roti: Prepare roti with bajra or flour dough, roast it on hot tava. When done, apply ghee on the roti. For Lasan ki Chatni: Grind the above in a mixer. Turing the ingredients into fine paste. Take little mustard oil in a pan. Put cumin seeds and add above paste mixer to it. Put little red chilly powder and salt. Cook till oil oozes out. For Kadi: Make a paste from gram flour curd, red chilly powder and salt. Take ghee in a pan, put cumin seeds, rai, dana methi and tej pattha. Add the above paste to the dry spices in the pan, Stir till it boils. Simmer for 20 minutes.

Paneer Lotika recipe by Ankita Chakravarty Ingredients: 100 gm Maida 2 tbsp Amul Ghee 1/3rd cup Sugar 2 tbsp Rose petals 4 tbsp Khoya (grated) 5-6 nos. Almonds (finely chopped) 4 tsp Amul Dark Cooking Chocolate 4 tsp Orange jam 8 nos. Cloves 4 nos. Betel leaves 2 tbsp Orange juice Method: 1. Combine maida with ghee and mix with fingertips till mixture resembles breadcrumbs. Mix in water and knead to a smooth semi-stiff dough. Cover with cling-film and keep aside. 2. Combine sugar with 1/4th cup water and cook till syrup reaches two-string consistency. Mix in rose petals. 3. Cook the khoya till it starts to separate oil, remove and keep aside to cool. Mix in almonds, chocolate and orange jam. 4. Divide dough into small balls and roll out each one into a puri. Cut into a square and smear some ghee on it. Place filling in the centre of each square, bring together opposite corners and make a parcel. Seal the parcel with a clove. Repeat procedure for remaining dough and filling. 5. Heat ghee in a kadhai and fry prepared parcels till golden and crisp. Remove, drain on absorbent paper and dip in prepared rose syrup. 6. Brush betel leaves with orange juice, place a lotika in each leaf and make parcels as before. Seal each parcel with a clove, brush over with orange juice and serve.

Potato Mash with chicken cutlets recipe by Ankita Ingredients ‡ 30 ml Lemon juice or 3 Lemons ‡ 1 tsp Mustard powder ‡ 100 g Maida ‡ 3 Eggs ‡ 500 g Bread Crumbs ‡ 100 g Butter (table butter) ‡ 20 g Parsley ‡ 2 Bunch Corriander laves ‡ 100 g Garlic ‡ 1 Packet Chilli flakes ‡ Salt to taste ‡ 50 g Green chillies ‡ 250 g Chicken boneless ‡ 1 Bunch Spring onions ‡ 1/2 litre Olive Oil ‡ 1/2 kg Potatoes ‡ 8 Cheese Cubes ‡ ½ cup Milk Method For chilly chicken cutlets: Marinate chicken pieces in lime juice, salt, pepper for 10 minutes. Make a batter with egg, salt and red chillies. Add mustard powder and chopped garlic, parsley, lemon juice, coriander, green chillies and finally the maida. Heat oil in a saucepan. Coat the chicken with batter, then bread crumbs and deep fry. For creamy mashed potatoes: Peel potatoes and boil them in a cooker. Wash the potatoes in cold water and mash well with milk as required, salt, red chilli ,grated cheese and herbs for seasoning. Garnish with coriander and serve.

drain and shred. Spread cashew mixture onto a butter paper and spread flavoured roe jam in the centre.Kaju Paan Gulkand Rolls recipe by Archana Chauhan Ingredients 2 cups: Cashewnuts (soaked) 1 tbsp: Amul Ghee 3/4th cup + 2 tbsp: Sugar 2 nos. 2. 4. Remove. Heat ghee in a heavy bottomed pan. Mix in 3/4th cup sugar and shredded paan leaves and dessicated coconut. Mix in cardamom powder and sugar-coated fennel. . Bring water to a boil and blanch paan leaves for a minute. Cut into bite-sized pieces and serve. add cashew paste and fry well. combine rose petals with 2 tbsp sugar and water and cook till thick. Cook till mixture comes together. Keep aside. 5. Magai Paan leaves ½ cup: Dessicated Coconut 2 cups: Dried Rose petals ½ tsp: Cardamom powder ½ tsp: Sugar-coated Fennel (coloured) Method 1. 3. Drain cashews and grind to a smooth paste. dunk in ice water. In another pan. Roll the cashew mixture into a long roll.

Mix in the cream and sugar. and then add the melon seeds. De-seed the dates and chop fine. Mix it with the wheat flour mix. Put the mix in the pan. . baking powder and cocoa powder together. Grease the cake pan. Remove from heat. Add lemon Juice. Mix dates and sugar in a mixer. Mix in sliced kiwi fruit. For Fruit Sauce: Chop the mango and apple finely and sauté in ghee. Add apricots and cashew nuts. Add refined oil. Add cinnamon powder and honey.Date Cake with fruit Compote recipe by Archana Chauhan Ingredients ‡ 2 cups Whole wheat flour ‡ 1/2 cup Maida ‡ 1 cup Sugar ‡ 1/2 cup Oil ‡ 1 tsp Baking soda ‡ 8 Dates ‡ 2 Apricots ‡ 2 tsp Cashew nuts (Broken) ‡ 1 tsp Melon Seeds ‡ 1 tsp Lemon juice ‡ 1/2 cup Milk ‡ 1/2 cup Ghee ‡ 2 tsp Cocoa Powder ‡ 1 Apple ‡ 1 mango ‡ 1 tsp Honey ‡ 1 Kiwi Fruit ‡ 1 tsp Cream Method Sieve wheat flour. Serve cooked fruit along with the cake. Bake at 200 degrees for 30 minutes. Check with a skewer and remove when done.

In a pan bring the milk to a boil with the cinnamon powder and reduce slightly. Stir in the rice and cook till mixture thickens and rice cooks. . Put the phirnee aside to cool. Stir in sugar and cinnamon and cook for 2-3 minutes on slow fire. Serve hot phirnee with a dollop of caramel sauce and sliced pistachios over it. Caramel Sauce In a pan combine sugar and water and heat till a thick brown syrup is made. Grind the rice fine in a mixer and keep aside. Stir the sauce gently over a slow flame till all the cream is mixed in.Phirnee with Caramel Sauce recipe by Pankaj and Jayanandan Ingredients: For Phirnee 50 gm: India Gate Basmati Rice (soaked) 1 litre: Amul Milk 200 gm: Sugar ½ tsp: Cinnamon powder For Caramel Sauce 1 cup: Sugar ¼ cup: Water 200g: Amul Cream Garnish 1 tbsp Sliced Pistachios Method: Drain off the water and rinse in fresh water. Boil cream separately and gently pour into the semi cooled sugar caramel.

add chopped dill and pour over the prepared dal. Garnish with gold and silver balls and serve hot. pistachio slivers and crushed saffron. Cover 8 balls with gold varq and remaining 8 with silver varq and keep aside. both types of cardamom powder and cinnamon powder and continue cooking while mashing the moong. reduce to low heat. Simmer for a few more minutes and stir in the lemon juice. Combine khoya and chhena with maida and knead gently. butter. coriander. heat oil in a kadhai and deep fry the onions till crisp and brown. Green chillies (deseeded and finely chopped) 4-5 sprigs: Fresh coriander (finely chopped) 1 tsp: Cumin powder ½ tsp: Black pepper powder ½ tsp: Green cardamom powder ¼ tsp: Black cardamom powder ¼ tsp: Cinnamon powder 5 tsp: Lemon juice 1/3 cup: Amul Cream 200 gms: Khoya (crumbled) 30 gms: Chhena 2 ½ tbsp: Maida For frying: Amul ghee 8 leaves: Gold Varq 8 leaves: Silver Varq 3 pods: Green Cardamom (peeled) 12 nos. . Meanwhile. pepper powder. drain on absorbent paper and cool. 3. drain on absorbent paper and crush with hands. Pistachios (blanched and cut into slivers) 1 tsp: Saffron (crushed) 1 tsp: Dill (finely chopped) Method: 1. mix in the fried onions. Shape khoya mixture into small balls and stuff each with the cardamom-pista mixture. Reserve 2 tbsp of the mixture and divide the remaining mixture into 16 equal portions. cumin powder. When the balls come to the surface. cover and cook till done. 4.Soney Chaandi Ke Moong recipe by Pankaj and Jayanandan Ingredients: 1 ½ cups: Whole green moong (soaked for 30 minutes) 1 ½ tsp: Red chilli powder 1 tsp: Turmeric powder To taste: Salt For frying: Fortune Refined Oil 2 nos. ginger. turmeric powder and salt and bring to a boil. 2. Remove. Drain the moong and combine with 1 ½ litres water. Mix in cream and adjust salt. Heat ghee in a kadhai. Melt ghee in a tadka spoon. Keep aside. red chilli powder. Combine reserved khoya mixture with cardamom seeds. 8. Mix well and divide into 16 equal portions. Onions (finely sliced) ¾ cup: Amul Butter 2´ pc: Ginger (finely chopped) 4 nos. 5. add the balls and deep-fry over medium heat till golden. 6. 9. 10. remove gently. If dal has cooked. 7. Take care to keep swirling the ghee with a spoon without touching the balls. green chillies.

6. Melt ghee in a kadhai. Add green cardamom. bring to a boil and reduce until the mixture thickens. add the stuffed chicken breasts and salt. . 3. Seedless Black grapes (quartered) 3 tbsp: Pomegranate seeds 2 sticks: Spring onions (finely chopped) 4 nos. Mix red chilli powder with ginger paste and when add to the kadhai when spices splutter. Black Cardamom 1´ piece: Cinnamon 1 nos. Combine the paneer and cheese with grapes. Simmer for 5 minutes and serve hot. Add grape puree and pomegranate juice and bring to a boil. Clean the chicken breasts and slit them horizontally to make a pocket.Phaldari Murgh recipe by Pankaj and Jayanandan Ingredients: 8 nos. Pomegranate juice 2 tbsp: Ginger juice ½ tsp: Red chilli powder To taste: Salt The Filling 150 gm : Amul Paneer (grated) 60 gm: Amul processed Cheese (grated) 16 nos. 4. Mix all the ingredients for the marinade and rub well into the chicken. black cardamom. Mix in melon seed paste and cook stirring continuously until oil starts floating on top. Keep aside for 30 minutes. Turn the chicken at regular intervals to avoid burning. Cloves 1 nos. pomegranate. cinnamon and bay leaf. Bay leaf 1 ¼ tsp: Ginger paste ½ tsp: Red chilli powder 2 tbsp: Melon seed paste 1 cup: Black grape puree ½ cup: Pomegranate juice 2 cups: Chicken stock To taste: Salt Method: 1. Divide mixture into 8 equal portions and stuff marinated chicken breasts with it. cloves. 5. Heat oil in a large frying pan and sear the chicken. Green cardamom 2 nos. Mix in stock. 2. Boneless chicken breasts For frying: Fortune Refined oil Marination 2 tbsp. Heat the gravy again. Remove from heat and strain the mixture. spring onions and chillies. Then cover and cook till done. Green chillies (deseeded and finely chopped) ½ tsp: Shahi jeera To taste: Salt The Gravy ¼ cup: Amul ghee 5 nos.

fry the clove. Add ground spinach and simmer for 5 minutes. Add tomato puree. Heat butter in a pan. khoya. Slice bananas into paper thin flakes. Finely chop chillies and onions. salt. Remove flakes onto paper towels to drain off extra oil. sugar. coriander powder. Garnish: Pour cooked spinach over garam masala. banana crisps and makhana. Garnish with fresh cream. Add ginger-garlic paste and cook for 2 minutes. turmeric. Heat oil in a kadhai and deep fry banana flakes till golden and crisp. bay leaf and black pepper. Remove the spices and sauté finely chopped chilli and onion till it has browned. drain and refresh with cold water. cardamom. Grind finely in a mixer.Spicy Spinach with a Lacy Paratha recipe by Jayanandan Bhaskar Ingredients ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ 1 kg Spinach 500 g Raw Banana 200 g Onion 400 g Tomatoes (Grind) 100 g Ginger Garlic paste 3-4 pc Green Chili 2 Spring Onion 100 g Khowa 100 ml Fresh Cream 75 g Makhana (Anneslia Spinosa) Olive Oil (for Deep frying ) 100 g Butter Salt to taste 1 tsp Cumin Seeds 2 Pinch Heeng 3 Bay leaves 3 to 4 Cloves 1 tsp Powder Turmeric 1/4 Magnut 8 to 10 Black pepper 2 Black Cardamom 1 tsp Mango Powder 1 tsp Coriander Powder 1/2 tsp Garam Masala 2 Table spoon Sugar Method Boil spinach. . Repeat the procedure with ³Makhana´.

Open Sandwich Ingredients: 2 tbsp: Amul Butter 2 slices: Bread 2 nos: Amul Cheese slices 25 gm: chicken ham (finely sliced) Method: 1. Immediately place both cheese slices on bread and cover with thin strips of chicken ham . Mix in salt. stirring constantly. until thickened. top with a dollop of mac & cheese. My Kinda French toast Ingredients: 1 packet: Sliced Bread (crust removed) 2 nos: Eggs 1 tbsp + 1/4th cup: Sugar 2 tbsp: Chocolate syrup 1 cup: Mixed dried berries Method: . cream. Combine the sauce mixture with the drained macaroni. 4. In a saucepan. Grease a square baking dish. Heat oven to 180°C. Spread a thin layer of butter on one side of the base bread slice and place buttered-side-down. melt the butter. stirring continuously.Perfect Macaroni and Cheese recipe by Joe Bath Ingredients: 200 gm: Macaroni (boiled and drained) 4 tbsp: Amul Butter 1/4 cup: All-purpose flour 1/2 tsp: Salt 1/8 tsp: Black pepper (crushed) 1 cup: Amul Cream 1 cup: Amul Milk 1 tsp: Mustard Paste 2 1/2 to 3 cups: Amul Cheddar cheese 1 cup: Soft Breadcrumbs 1 1/2 tbsp: Melted Amul butter Method: 1. pepper. Spoon into the prepared baking dish and top with the remaining 1/2 to 1 cup of shredded cheese. 2. and milk and cook. 3. Add mustard and 2 cups of the cheese. until cheese is melted. 2. Remove from heat and let cool 2 to 3 minutes before serving. in hot skillet. Heat a small skillet to medium high heat. Immediately transfer into a pre heated oven at 150 degrees for 5 minutes. Continue cooking. 4. When side is lightly browned. 3. stir in flour and whisk until smooth.

Combine 1/4th cup sugar with 1/4th cup water and mixed berries and cook till thick and syrupy. Cut the chocolate into even-sized pieces and melt on a double boiler. 3. fill into moulds and refrigerate to set. 2. Serve French toast with a spoonful of berries compote . 4. Heat a saucepan and lightly fry the bread until golden brown. Add the rest of the ingredients. 5. Cut bread slices diagonally. Between the two pieces apply the chocolate syrup lightly and dip in the eggs. Yummy Rocky Road Ingredients: 400 gms: Amul Dark Cooking Chocolate 1 cup: Marshmallows 1 cup: Jujubes Method: 1.1. Whisk the eggs and 1 tbsp sugar in a bowl. 2. .

Keep aside. 5. Heat ghee and fry sevaiyan in it till golden brown. Mix in fried sevaiyan and cook for a few more minutes. topped with almonds. followed by a layer of firnee. . 4. Combine ½ cup sugar with just enough water to cover it and cook till a two-string consistency syrup is made. Top with a layer of rabri. In a frying pan. 3. In a serving bowl. Repeat the process for all serving bowls. combine the khoya with half the milk and ½ cup sugar and cook to make rabri.Mithas e guftagu Ingredients: 1 tbsp Amul Ghee 1 cup Sevaiyan 1 ½ cup Sugar 2 tbsp Khoya (grated) ½ litre Amul Taaza Milk 3 tbsp India Gate Basmati Rice (washed and ground to a coarse powder) 2 tsp Cardamom powder 6-8 nos Almonds (cut into slivers) Method: 1. In another vessel. combine remaining milk with remaining sugar and ground rice and cook to make firnee. 2. Mix in cardamom powder. make a layer of sevaiyan. Serve chilled.

add spice water and curd water and bring to a boil. Boil the rice on a high flame and when rice is just undercooked. boil for two more minutes and keep aside. 6. In a deep vessel. 5. red chilli powder and salt. 3. boil 1½ cups of water with green cardamom. combine the beans and cauliflower stem with cornflour. whisk the curd with an equal amount of water. 2. When cumin crackles. In a bowl. cover the vessel and cook till done. ginger-garlic paste. reduce the flame. Shape into koftas. Also deep fry sliced onion till brown and crisp. . Mix in rice and some more salt if required. Add salt. sprinkled over with fried onions and mint leaves. Heat oil in a kadhai and deep fry the koftas. 4.Jaaykaye basmati khaas Ingredients: 3 cups India Gate Basmati Rice (washed and soaked) 3-4 nos Green Cardamom 3-4 nos Black Cardamom 3-4 nos Black Peppercorns To taste Salt ½ cup Amul Curd 1 tbsp Amul Butter 1 tsp Cumin seeds 1 tbsp French Beans (boiled and finely chopped) 1 cup Cauliflower stem (boiled and finely chopped) 2 tbsp Cornflour 2 tsp Ginger-garlic paste 1 tsp Red chilli powder For frying Fortune Oil 1 nos Onion (finely sliced) 10-12 nos Mint leaves (shredded) Method: 1. Serve the koftas on a bed of the prepared rice. black cardamom and peppercorns for 5-7 minutes. In a deep pan. heat butter and add cumin seeds. For koftas.

Keep aside. 3. Heat oil in a kadhai and deep fry cauliflower florets till golden brown. Heat 1 tbsp oil in a frying pan and saute the onion-ginger-garlic paste. Mix in onion-spice paste. To serve. Mix in tomato puree and khoya and saute. add cauliflower and water and cook till cauliflower absorbs the flavour and gravy thickens. arrange florets in a plate and pour gravy around them. red chilli powder and coriander powder. Heat oil in a frying pan and saute chopped onion with whole spices till onion is golden and spices release flavour. 6. 2. Cool and grind to a paste. Heat oil in a tadka spoon and fry the green chilli whole. Combine the onion paste with ginger-garlic paste. . Onions (1 ground to a paste. Serve hot. Drain on absorbent paper and keep aside. sprinkle over with almonds and place fried green chilli on top. turmeric powder.Gobi Musallam Ingredients: 1 nos Cauliflower (separated into florets) For frying Fortune Oil 2 nos. 1 finely chopped) 1 tbsp Ginger-garlic paste 1 tsp Turmeric powder 2 tsp Red chilli powder 2 tsp Coriander powder 4 nos Black Peppercorns 3 nos Cloves 2 nos Green Cardamom 1 nos Black Cardamom 1´stick Cinnamon 1 small piece Mace ½ cup Tomato puree 1 tbsp Khoya (grated) 2 leaves Silver varq 3-4 nos Almonds (cut into slivers) 1 nos Green chilli Method: 1. Keep aside. Apply silver varq. 5. 4.

Mix maida. 3. Roll kebabs in breadcrumbs and keep aside. onion. garlic. ginger-garlic paste. Heat butter and add in onions. 6. salt. cumin seeds and salt with water to form a smooth stiff dough. Keep aside. Chill. 2. cumin powder and cinnamon powder and mix very thoroughly. mix coriander leaves. Heat the coal till red hot and place into . Shape into kebabs and stuff with mushroom mixture. For curd dip. green chillies. 4. black pepper powder. 5. salt and lemon juice and blend to a smooth paste.Lazzat e niwaala Ingredients: For Kebabs ½ tbsp Amul Butter 1 tbsp Onion (finely chopped) 2 tbsp Mushrooms (finely chopped) 1 tsp Ginger-garlic paste To taste Salt 1 tsp Green chillies (finely chopped) 1 tbsp Coriander leaves (finely chopped) 100 gm Amul Paneer (mashed) 1 tsp Red chilli powder 1 tbsp Chana dal (roasted and coarsely ground) 1 tsp Black pepper powder 1 tsp Cumin powder 1 tsp Cinnamon powder 2 tbsp Breadcrumbs For frying Amul Ghee 1 cup Maida 1 tsp Cumin seeds (roasted) For frying Fortune Oil For Green Dip 1 cup Coriander leaves 3 nos Green chillies ½ cup Mint leaves 1 tbsp Onion (finely chopped) 1 tsp Garlic (finely chopped) To taste Salt 2 tsp Lemon juice For Curd Dip 3 tbsp Amul Curd (hung) 1 tsp Cumin powder (roasted) 2 tbsp Cucumber (grated) 1 tsp Red chilli powder To taste Salt 1 pc. Saute on a high flame till water evaporates and keep aside. red chilli powder and salt. Charcoal Method: 1. Remove into a bowl and place on a plate. green chillies and coriander leaves. cucumber. combine hung curd with cumin powder. mint leaves. Saute onions till translucent and mix in mushrooms. For green dip. ground chana dal. Combine paneer with red chilli powder.

another bowl. To serve. Heat oil in a kadhai. Roll the dough into small round mathris and deep fry till crisp and golden. arrange mathris on a platter and place kebabs on top. Release a few drops of butter on the coal and immediatle cover with a handi. Place the bowl next to the one containing curd dip. 9. Drain on absorbent paper. Remove. Heat ghee in a frying pan and shallow fry prepared kebabs till golden. Let dip absorb smoky flavour of coal for a few seconds. . Serve hot with green dip and curd dip. 8. clingwrap and chill. 7.

Mix in vegetables and cook till done. . whisk in the curd and stir continuously till the mixture comes to a boil again. In a frying pan. When water starts boiling. Heat oil and add cumin seeds. 4. Mix in lemon juice and zest and serve hot. mix into the soup and remove from flame. add ginger-garlic paste. 2. salt and pepper and sauté for a few seconds. Add 1 cup water and bring to a boil. When cumin crackles. 3.Subz e bahaar shorba Ingredients: 1/4th cup Cauliflower (grated) 1/4th cup Carrot (grated) 1/4th cup Mushrooms (finely chopped) 1/4th cup French Beans (finely chopped) 2 tsp Amul Butter 1 tsp Ginger-garlic paste To taste Salt To taste Black pepper powder ½ cup Amul Curd (whisked) 1 tsp Fortune Oil 1 tsp Cumin seeds ½ tsp Lemon juice 1/4th tsp Lemon zest Method: 1. heat butter.

Cook uncovered. . Raita: Whisk curd with salt and red chilli powder. Add cumin and coriander seeds. Adjust seasoning and cook covered till done. add sliced onion fry till golden brown. stirring occasionally.Indian Salmon with Brown Rice Pilaf recipe by Joe Bath Ingredients ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ 1/2 kg Wild pink salmon-preferably fresh 1 kg Basmati rice 1 tsp Coriander seeds 1 tsp Cumin seeds 30 ml Oil 1 tsp Garlic paste 1 Onion Salt to taste Raita: ‡ Boondi ‡ 200 ml Curd ‡ 1/4 tsp Salt ‡ 1/4 tsp Red chilli powder Method Heat oil. Add garlic paste and washed and drained rice. Fry the rice well and add a mixture of stock and water. Mix in the boondi. Mix in the pink salmon once the rice is half cooked.

ginger and pistas. Squeeze lemon and add salt in the chutney.Mint Pistashio Chutney Ingredients 1 cup Mint leaves 3-4 cloves Garlic 2 nos. Cut the pistas into thin slivers and garnish the chutney and serve with leheriya mirch. Grind together the mint. 2. chillies. Lemon Salt to taste Method 1. 3. garlic. reserving a few pistas for garnish. . Green chillies 1/2 Ginger ¼ cup Pistachios (soaked) ½ nos.

corn kernels and minced Jholokia. Season with lemon juice. salt and pepper. cumin seeds. Serve with chilled dessert. Heat oil and temper with ginger. 5. To serve. . Roll out into a flat roti and cook on a pan. coriander seeds. Sweeten the hung curd with sugar and mix in sliced peaches and melon seeds. Peach 2 tbsp: Melon seeds 4 tbsp: Sugar Method 1. Keep aside. Mix in salt and pepper and rice flour paste. Green tomato (chopped) 1 cup: Corn kernels 1 tsp: Bhut Jholokia (minced) 1 cup: Raw papaya ½ cup: Coconut 1 tsp: Lemon juice To taste Sugar To taste Salt To taste Pepper 2 cups: Amul Curd (hung) 2 nos.Jholokia ka Jhatka recipe by Kandla Nijhowne Ingredients: 1 cup: Rice flour To taste: Salt ½ tsp: Turmeric powder 1 tbsp: Oil 2´piece: Ginger (grated) 11/2 tsp: Cumin seeds 1 tsp: Coriander seeds 2 nos. Fill into martini glasses and chill to serve. layer the prepared rotis with green tomato and corn filling to make a stack. Mix in chopped green tomatoes. Pile the salad into a halved coconut shell. 6. 3. Keep aside. salt and turmeric powder with water and make a firm dough. 2. 4. Mix rice flour. Grate papaya and coconut. sugar.

bell pepper and salt and cook on high flame till vegetables have softened slighlty. pepper and remaining mustard powder. Roll out the prepared pastry and line 3 mini quiche tins. Red Bell Pepper (julienned) To taste Salt Method: 1. Combine the whole egg. Sprinkle cold milk and knead gradually to a firm smooth dough. Egg (whole) 3 nos. Divide vegetable mixture into 3 and spread in the prepared pastry shells. Serve hot. 4.Quiche Lorraine recipe by Kandla Nijhowne Ingredients: 140 gm + 1 ½ tbsp: Amul Butter (chilled) 2 cups: Maida 6-7 tbsp: Amul Milk (chilled) 50 gm: Spring onion (finely chopped) 4 cloves: Garlic 200 gm: Button Mushrooms (finely chopped) ½ nos. 3. Keep aside. 2. pepper. Toss in zucchini. Nut-stuffed Lychees in Coconut Milk and Chocolate Ingredients: 3 tbsp: Hazelnuts (roasted and crushed) 2 tbsp: Jaggery (grated) . Red Capsicum (diced) To taste: Salt To taste: Black Pepper powder ½ tsp: Oregano ¾ tsp: Mustard powder 1 nos. salt. Heat olive oil and saute garlic for a few seconds. Warm Salad of Zucchini and Bell Pepper Ingredients: 1 clove: Garlic (sliced) 1 tsp: Olive Oil ½ nos. 5. red capsicum. Sauté till onion is transparent and mix in mushrooms. oregano and 1/4th tsp mustard powder. Mix in salt. Serve warm. 2. Egg yolks 1 ¾ cup: Amul Cream Method: 1. Rub chilled butter into maida with fingertips to attain a sandy crumbly texture. Top up with egg and cream mixture and put to bake till egg mixture is golden and firmly set. Preheat oven to 180*C. Heat butter in a frying pan and add spring onion and garlic. Cover with cling film and refrigerate. Prick all over with a fork and bake blind for 12 minutes. egg yolks and cream and beat well. Zucchini (sliced into long ribbons) ½ nos.

2. add lychees and top with chocolate sauce. . Pour a little coconut milk into a martini glass. Combine hazelnuts with jaggery and mix well. 3. Stuff into deseeded lychees. Serve chilled.6 nos: Lychees (peeled and deseeded) 200 ml: Coconut Milk 4 tbsp: Chocolate syrup Method: 1.

Sugar in a bowl mix well . Place into greased baking tin. sieve flour together with baking powder. Bake at 225* C for 30 minutes. Fold in the filling. . butter. eggs . pepper ‡ 1 Red Bell pepper ‡ 2 Carrots ‡ 1/2 cup Shelled green peas Method For the butter mix add Cream. Boil and cook peas and chicken. Divide into two long rolls. In a pan cook all the vegetables together. Plait the bread. Remove onto a rack and allow to cool. Add the herbs and keep aside. Fold over the dough to seal in the filling. Add the butter mix in the flour along with warm milk and knead a soft dough. Finish: Roll out the dough. Filling: Chop chicken fine and cut all the vegetables into fine dices.Spicy Tangy Chicken Loaf recipe by Kandla Nijhowne Ingredients For the Dough: ‡ 750-800 g Maida ‡ 2 tsp Baking powder ‡ 200 g Vanaspati ‡ 100 g Butter ‡ 2 cups Milk ‡ 2 Eggs ‡ 4 tsp Olive oil For the Stuffing: ‡ 400 g Chicken (boneless) ‡ 200 g Mushrooms ‡ 250 g Spring Onion ‡ 100 g Capsicum ‡ 3 tsp Olives ‡ 2 tsp Garlic paste ‡ 1 1/2 tsp Oregano (dried) ‡ 250-300 g Cheese (processed) ‡ 1 cup Cream ‡ 2 tsp Mustard powder ‡ 1 tsp Salt.

Black Cardamom 1´ piece: Cinnamon 1 nos. Add green cardamom. . Add grape puree and pomegranate juice and bring to a boil. cloves. Mix red chilli powder with ginger paste and when add to the kadhai when spices splutter. Green chillies (deseeded and finely chopped) ½ tsp: Shahi jeera To taste: Salt The Gravy ¼ cup: Amul ghee 5 nos. Mix in melon seed paste and cook stirring continuously until oil starts floating on top. Boneless chicken breasts For frying: Fortune Refined oil Marination 2 tbsp.Phaldari Murgh recipe by Pankaj and Jayanandan Ingredients: 8 nos. Heat oil in a large frying pan and sear the chicken. Pomegranate juice 2 tbsp: Ginger juice ½ tsp: Red chilli powder To taste: Salt The Filling 150 gm : Amul Paneer (grated) 60 gm: Amul processed Cheese (grated) 16 nos. Melt ghee in a kadhai. spring onions and chillies. black cardamom. pomegranate. Seedless Black grapes (quartered) 3 tbsp: Pomegranate seeds 2 sticks: Spring onions (finely chopped) 4 nos. Then cover and cook till done. Turn the chicken at regular intervals to avoid burning. 3. cinnamon and bay leaf. Bay leaf 1 ¼ tsp: Ginger paste ½ tsp: Red chilli powder 2 tbsp: Melon seed paste 1 cup: Black grape puree ½ cup: Pomegranate juice 2 cups: Chicken stock To taste: Salt Method: 1. Combine the paneer and cheese with grapes. Clean the chicken breasts and slit them horizontally to make a pocket. 5. Mix all the ingredients for the marinade and rub well into the chicken. 2. Divide mixture into 8 equal portions and stuff marinated chicken breasts with it. 4. Keep aside for 30 minutes. Green cardamom 2 nos. Cloves 1 nos.

add the stuffed chicken breasts and salt. bring to a boil and reduce until the mixture thickens. . Simmer for 5 minutes and serve hot.6. Mix in stock. Heat the gravy again. Remove from heat and strain the mixture.

Mix corn kernels. mix in coconut and cook till golden. black pepper. spread chutney on a plate and arrange rice rolls on it. Keep aside. When cylinders start floating. 2. . 8. Serve alongside peach cups.Stuffed Cobra Rice Roll on Papaya chutney with Peace yoghurt raita recipe by Pankaj Bhadouria Ingredients For Stuffed Cobra Rice Roll 1 tsp: Oil 1 nos. ginger. green tomatoes. Repeat procedure with remaining dough and stuffing. spread over with half the prepared stuffing and roll into a cylinder. For the roll. 3. Boil water in a soup pot and add the cylinders. turmeric powder. When spices crackle. remove. For the smoothie. 4. pat dry and cut into slices. mix rice flour with a pinch of salt and warm water to make a smooth dough. remove from flame and keep aside. drain. Heat 1 tsp oil and add Bhut Jolokia to it. 5. Fill into prepared cups and garnish with melon seeds. Flatten out one half into a rectangular shape. 6. To serve. Divide prepared dough into half. Naga Jholokia (Bhut Jholokia) 1 cup: Rice Flour 3/4th cup: Corn kernels 1/4th cup: Green Tomatoes (finely chopped) 1´piece: Ginger (finely chopped) ½ tsp: Turmeric powder ½ tsp: Black pepper (crushed) To taste: Salt 1 tsp: Lemon juice For the Chutney ½ cup: Raw Papaya (julienned or thickly grated) To taste: Salt ½ cup: Sugar 1 tsp: Oil ¼ tsp: Cumin seeds ¼ tsp: Coriander seeds 2 tsp: Coconut (grated) For the Smoothie 1 nos. For the chutney. lemon juice and prepared chilli oil. 2 tsp water and sugar and cook till done. Mix in 1 tsp of rice flour to help bind the mixture. When chilli splutters. combine raw papaya with salt. Heat oil and add in the cumin seeds and coriander seeds. cut a peach into half and deseed carefully. Whip the scooped out peach with curd and sugar in a blender till smooth. Scoop out some flesh to form cups. salt. 7. Peach 4 tsp: Amul Curd 1 tsp: Sugar For garnish: Melon seeds Method 1.

2. Mix lemon zest. maida and ½ cup water. . Pour the orange cream mixture on top of the biscuit mixture and chill till set. 4. cool a bit and mix in 1 tsp butter. Cook on a low flame stirring continuously till mixtue thickens. lemon juice and 11/2 tbsp sugar into the cooled cream mixture. 5. Combine biscuits with 2 tbsp cocoa. Combine 11/2 tbsp sugar with 1 tbsp cocoa. Cool and mix in cream. Strain and fill into piping bag. Garnish mousse glasses by piping prepared icing onto the surface and plaing orange segments decoratively. Heat 1 cup water and dissolve ¾ packet of jelly crystals.Choco-Orange Delight Ingredients: 1 packet Orange jelly crystals 300 ml Amul Cream 11/2 tsp Lemon zest 1 nos Lemon (juice extracted) 200 gm Chocolate biscuits (crushed) 3 tbsp Cocoa powder 2 tbsp + 1 tsp Amul Butter 3 -4 tbsp Sugar (powdered) 2 tbsp Cashewnuts (finely chopped) 11/2 tsp Maida 1 nos Orange (segments separated) Method: 1. Refrigerate the cream for 5 minutes. Serve chilled. 2 tbsp butter and cashewnuts and press into glasses. Refrigerate for 5 minutes. 3. 6.

coriander powder. mix in brown onion paste. 4. Marinate chicken with ginger-garlic paste. cardamom powder and salt and keep aside. Bake marinated chicken pieces in a preheated oven at 120*C for 10 minutes. Grind cashew nuts to a smooth paste. Serve hot. 1 chopped) 50 gm Cashewnuts (boiled) 1 tbsp Ginger-garlic paste 1 tsp Green Cardamom (powdered) 100 gm Mushrooms (chopped) 1 tbsp Amul Butter For frying Fortune Oil ½ tbsp Kasoori methi 3 nos Cloves 1´ Cinnamon 1 nos Bay leaf 4 tbsp Amul Curd (whisked) A pinch Turmeric powder 1 tbsp Coriander powder 1 tsp Red chilli powder ½ tsp Amchur powder To taste Salt Method: 1. Heat butter in a frying pan and sear the chicken breast. cashew paste and curd and cook stirring continuously till oil separates. 6. Heat 1 tbsp oil in the same pan and add kasoori methi and whole spices.Kumbh bharwan murg Ingredients: 4 pieces Chicken breast 3 nos Onions (2 sliced. In a pan. Remove. 3. add to the gravy and simmer till done. . Heat oil in a pan and fry sliced onions till brown. amchur powder and salt and simmer the gravy. heat butter and sauté chopped onion and mushrooms. red chilli powder. Slit the chicken breast and stuff with prepared mushroom mixture. 2. 5. Remove and keep aside. Season with salt (if required). When spices crackle. 7. Add turmeric powder. Grind to a smooth paste.

heat ½ tbsp oil. (It should look like a gatte ka roll). Heat 1tbsp oil and sauté the cooked roll till golden. Boil water and blanch spinach and chop finely and mix in the paneer. cook for a few minutes and check seasoning. Roll the dough over this and seal in the spinach mixture. Keep aside. Roll out the dough and spread the spinach-paneer mixture over it. . and finally in the end add the cooked besan log and serve hot. add 1 tbsp dry besan and fry till it browns. Remove and heat the remaining oil. 3. Boil water in a deep pot. Mix in tomato puree. 2. add the roll and simmer till cooked. 6. 4. cinnamon and salt. cloves. Add whole spices and garlic paste and sauté for a few seconds.mix in cream and the brown besan. Combine besan. In the same pan. 5. red chilli powder and 1 tbsp oil with water and knead to a smooth firmish dough. salt. Remove and keep aside.Besani Palak Ingredients: 1 bunch Spinach 100 gm Amul Paneer (grated) 1 cup Besan 2 tbsp Amul Cream To taste Salt 1 tsp Red chilli powder 1 nos Green chillies ½ tsp Garam masala powder 4 nos Cloves (crushed) 3 nos Green Cardamom 1´piece Cinnamon (crushed) 2 nos Bay leaves 3-4 nos Black Peppercorns 4 nos Tomatoes (pureed) 1 tsp Ginger paste 1 tsp Garlic paste 3 tbsp Fortune Oil Method: 1.

Add sliced ginger and bring to a boil. Just before serving. . 1´julienned) 1/4th tsp Black Pepper (crushed) 1 nos Lemon (zest removed and juice extracted) 1 tbsp Maida 4-5 nos Mint leaves (crushed with water and juice extracted) 1 nos Carrot (finely diced) Method: 1. add in a pinch of turmeric and 2 tbsp water or vegetable stock. mix in lemon juice and mint juice and garnish with ginger juliennes and carrots.Adrak aur Nimbu ka Shorba Ingredients: 1/4th tsp Amul Butter A pinch Turmeric powder 2´piece Ginger (1´sliced. 3. black pepper and water and mix into the boiling broth. Make a paste of maida. Strain and keep aside. 2. heat butter and when it melts. heat the soup. 4. Mix in lemon zest and take soup off the flame. In a soup pot.

Heat oil in a shallow pan. Make a paste of 1 tsp cornflour with 1/4 cup water and add to the sauce. Pour the sauce on the inner circle of the fried noodle ring. garlic and onion. Dip the chicken legs in this batter and deep fry to a golden colour. salt. lemon juice and 1/2 tsp garlic paste and keep it aside. Finely chop ginger. Put a big 6'' ring and a 3'' ring in the centre to make the noodle basket. Put boiled noodles within the rings and fry to a golden colour turning it just once. Simmer for 4-5 minutes and remove. Mix egg whites with salt and water add flour and corn flour in the mix and take it to a lumpy consistency . pepper and soya sauce. For Stir fry: Chop vegetables in chunks and stir fry in 1 tsp hot oil. To serve: Put the noodle ring on the plate. Fill the well with the stir fried vegetables. tomato ketchup.Drums of Heaven stir fry in a basket recipe by Pankaj Badhouria Ingredients ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ 400 g Noodles 4 Chicken legs 2 Eggs 2 tsp Corn flour 1/2 cup Maida 2 tsp Red chilli powder To taste Salt 1 tsp Pepper 1 tsp Whole red chillies 1 tsp White pepper 1 tsp Sugar 50 g Ginger 10-15 flakes Garlic 1 Onion 3 tsp Tomato puree 1 tsp Tomato ketchup 25 ml White vinegar 1 tsp Soya sauce A pinch Ajinomoto Oil (quantity) 20 ml Lemon juice 2 Carrots 1 Cauliflower 200 g Mushrooms 1/2 cup Peas 4 Spring onions Method Clean chicken legs (Drumsticks) and make slits on four sides. Fill these slits with a paste of salt. Make a paste of red chilies with vinegar. For Noodles: Boil the noodles and drain them. Add the paste to the oil. sugar and 1/2 cup water and bring to a boil. . garlic and onion. Heat oil and fry the ginger. red chilli powder. Season with salt. Serve. Arrange the fried chicken legs in the well and garnish with chopped spring onions. add tomato puree.

salt. 5. whisk rice flour with curd. heat oil and add in coriander seeds and ginger. melon seeds and turmeric powder. 6. cook for a few seconds and mix in green tomatoes. Add very little water if required to make a smooth thinnish batter. 2. sugar and lemon juice. Sauté for a few minutes and add raw papaya. coconut milk and minced Bhut Jholokia . Cook till done and keep aside. pour in the prepared batter and spread it. Coconut (half crushed & milk freshly squeezed from the other half) 1/4th cup: Amul Curd Method: 1. remove and keep aside. Cook the chila. Peaches 2 tbsp: Sugar ½ nos. Keep aside.Stuffed Chilas with Chutney and frozen Peach Coconut Crush recipe by Parul Sukhwani Ingredients For Chilas 1 cup: Rice flour ½ cup: Amul Curd To taste: Salt 1/4th cup: Coconut (milk freshly squeezed) 1 nos. heat oil. cook for a few seconds and remove from flame. . red chilli powder. blend the peaches in a mixer with sugar and coconut. For the peach coconut crush. pour into bowls and freeze. add coconut and fry till golden. Cook till done. Fix in salt. 4. When cumin crackles. For the chila batter. turmeric powder. add cumin seeds. Mix in corn. For the chutney. Heat a tawa or frying pan. Repeat the procedure. For the stuffing. Bhut Jholokia (minced) For Stuffing 1 tbsp: Oil 1 tsp: Cumin seeds 1/3rd cup: Coconut (finely grated) 1 cup: Corn kernels (boiled and crushed) To taste: Salt 1 tsp: Red chilli powder ½ tsp: Turmeric powder ½ tsp: Sugar 1 tsp: Lemon juice For Chutney 1 tbsp: Oil 1 tsp: Coriander seeds 1´ piece: Ginger (crushed) ½ cup: Raw Papaya (grated) 1 nos. red chilli powder. 3. Green Tomato (finely chopped) To taste Salt 1 tsp: Red chilli powder 2 tbsp: Sugar 2 tsp: Melon seeds (crushed) ½ tsp: Turmeric powder For Peach coconut crush 2 nos. salt. Whisk coconut milk with curd and keep to chill.

8. place a chila on a plate. To compile. Serve. spread over with prepared stuffing and cover with another chila. . Roll it into a cylinder (to look like a Frankie) and cut into slices. Remove peach crush from freezer and top with coconut curd mixture. Arrange stuffed chila slices on a plate and dress with chutney.7.

mustard oil. Keep aside for at least two hours. Grill it on a hot grill or oven for a few minutes. citric acid or lemon and mix well. ginger paste. onion. take cauliflower florets and par boil them. and place these veggies alternately. garam masala. tomato. . curd and jeera and grind it. and lemon. potato and paneer in big cubes and add all this to the marinade. chaat masala.Tangy Skewered Paneer recipe by Parul Sukhwani Ingredients For Tikka ‡ 100 g Button Mushrooms ‡ 100 g Cauliflower ‡ 150 g Paneer ‡ 150 g Baby corn ‡ 100 g Potato ‡ 100 g Capsicum ‡ 50 g Onion ‡ 200 g Tomato ‡ 50 g Besan ‡ 100 ml Curd ‡ 1/2 tsp Khada garam masala ‡ 1 tsp Mustard oil ‡ 1 tsp Mustard sauce ‡ 1/4 tsp Kasoori methi ‡ 1 tsp Ginger ‡ 1/4 tsp Chicken masala ‡ 1 tsp Garam masala powder ‡ 1/2 tsp Red chilli pwder ‡ 1/4 tsp Salt ‡ 1/4 tsp Chaat masala ‡ 1/2 Lemon For Salad: ‡ Tomato ‡ Onion ‡ Cabbage For Chutney: ‡ Coriander ‡ Fresh mint ‡ Curd ‡ Bhuna jeera ‡ Salt ‡ Citric acid Method Marinade: Hang curd in a muslin cloth for 3-5 hours. Cut capsicum. salt. red chilli powder. tomato and cabbage into fine juliennes. For Chutney: Mix coriander. Put salt. mustard sauce. kasoori methi. Stir in hung curd with bhuna roasted besan. For Salad: Cut onion. add besan and cook for a minute. For Tikka: Boil mushroom and keep aside. Grease the skewers. mint. chicken masala. Heat oil and add khada garam masala.

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Now add the reduced Orange juice to the paste. . Mix well and knead to a stiff dough using water. roll out and invert over a tart mould to give it a ³katori´ shape. 2. Combine rose petals with ½ cup water and powdered sugar and cook till thick and syrupy. 5. rawa. Wrap in clingfilm and keep aside for 15 minutes.Creamy and Crunchy Surprise Ingredients: 200 gm Maida 50 gm Rawa For shortening and deep frying Amul Ghee A pinch of Salt 2 nos. 2 tbsp ghee and salt. Heat the orange juice and reduce till thick and syrupy. In another pan. Mix in paneer and mash together to form a thick smooth paste. Pipe the khoya-paneer mixture into the prepared katoris and garnish with dry fruits and tangerine zest. Remove from ghee and drain on absorbent paper. 4. Tangerines (zest grated and juice extracted) 100 gm Khoya (grated) 100 gm Amul Paneer (grated) 1/3 cup Dried Rose Petals 1 tbsp Powdered Sugar For garnish Dry fruits Method: 1. Combine the maida. Heat ghee in a kadhai. 6. Divide dough into small balls. Add to the khoya-paneer mixture and mix well. 3. cook the khoya till slightly golden and khoya becomes soft and moist. Cool slightly and fill into a piping bag. Add to hot ghee and deep fry on a low flame.

Prepare fruits by cutting them fine. . In a pan cook the mango to a pulpy consistency and keep it aside. Divide the dough into eight and shape into rounds.ajwain and mango powder to smooth dough with salt. Serve the rotis with hot jam and honey. . cumin. Semicook the rotis on a hot tava. Roti stuffing: Grate the chocolates on to the roti and then spread the mango pulp and cover it with onother roti and cook the rotis golden on both sides. milk.Double crust fruit roti recipe by Pritesh Chothani Ingredients ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ 4 cups Flour 100 ml Milk 2 tsp Butter 4 Pieces Dark Chocolate 1 Ripe Mango Raw Mango (Optional) 1 tsp Ajwain 2 tsp Honey 2 tsp Mixed Fruit Jam Salt to taste 1 tsp Cumin Method In a glass bowl knead flour. Roll out into thin rotis.

10. Saffron strands For the Gulkand 1/3rd cup Dried Rose petals 1/3rd cup Sugar For the Gujiyas 150 gm Maida A pinch Salt 2 tbsp Amul Ghee For frying Fortune Refined Oil For the Stuffing 100 gm Khoya (grated) 3 tbsp Dry fruits (finely chopped) 2 nos. Wrap in clingfilm and keep aside. 4. Heat khoya and cook for a few seconds. salt and ghee and knead to a semi-stiff dough.Mithai Platter Ingredients: For the Kalakand 100 gm Amul Paneer (mashed) 100 ml Amul Mithaimate (condensed milk) 7-8 nos. 5. 3. Place a gujiya on top of each mithai piece and garnish with shredded sweetened paan leaf. Combine water and sugar and cook to achieve a one-string consistency. Heat oil and fry wontons till golden and crisp. cut into squares and place each square in a soup plate. Divide the dough into small portions and roll out into squares. 8. Remove and drain on absorbent paper. Combine rose petals and sugar in a heavy-bottomed pan and cook on a medium flame. till thick like a jam. remove and cool. cook for a few minutes. Stew paan leaves for a few seconds. Spoon the paneer-condensed milk mixture into a baking tray. Magai paan leaves Method: 1. Combine maida. . Remove. stirring continuously. top with a layer of sweetened paan leaves and gulkand. sprinkle over with saffron strands and bake in a preheated oven at 180*C for 15-20 minutes or till mixture becomes a light golden. Dip prepared wontons (gujiyas) in the syrup. Combine paneer with mithai mate and mix thoroughly. 6. 9. cool and refrigerate for a while till well set. drain and keep aside. Tangerines (zest grated) For the Sugar Syrup ½ cup Sugar ½ cup Water 2 nos. Place stuffing in the centre of each square and shape like a wonton. Mix in dry fruits and tangerine rind. 7. remove and keep aside. Remove. 2.

5. Serve chilled. 3. Make a dough with cold milk and refrigerate for 10 minutes. Coat prepared tart shells with melted chocolate.Chocolate Rainbow Tarts recipe by Radhicka Agarwal Ingredients: For short crust pastry 200gm: Maida 120gm: Amul Butter ¼ tsp: Baking powder 1tsp: Sugar 1 cup: Milk For chocolate truffle 200gm: Amul Dark Chocolate 200gm: Amul Fresh Cream For caramel sauce 250gm: Sugar 150 gm: Amul Fresh Cream 1tbsp: Water 75 gm: Amul Butter 3 tbsp: Walnuts (roughly chopped) For cream & fruit filling 1 pack: Whipping Cream 2 nos. Keep aside to cool and mix in chopped walnuts. 4. Cut in the butter using only finger tips till it resembles bread crumbs. Melt chocolate in double boiler and remove. Combine maida with baking powder and sugar. Peaches Method: 1. 6. Heat sugar in a pan with water and caramalize. Heat cream till it boils. 7. Return it to the flame and mix in butter and cook till thick and glossy. . 2. Whip the cream and add chopped kiwi and peach . Roll out the dough and cut in rounds and line the muffin cups. spoon in some truffle followed by caramel mixed with chopped walnuts and top up with fruit cream. mix into the chocolate and cool. Bake in a preheated oven at 180C for 20-30 mins. Kiwis 2 nos. Reserve some chocolate. Remove from flame and add cream.

Finishing: Bring water to a boil for cooking the pasta. For Sauce: Blanch tomatoes and chop finely. Cut or trim the edges with a cookie cutter. Cook till thick. Keep aside to rest under a wet cloth for a few minutes.Indian Style Tortellini with Spicy Tomato Sauce recipe by Radhicka Agarwaal Ingredients For Pasta: ‡ 250 g Flour ‡ 1/2 tsp Salt ‡ 1/2 cup Water For Filling: ‡ 80 g Cheese ‡ 1 bunch Spinach ‡ 4-6 nos Fresh basil leaves ‡ 1/2 tsp Oregano flakes ‡ 1/2 tsp Rosemary flakes ‡ To taste Black pepper powder For Sauce: ‡ 2 medium Tomatoes ‡ 3 tsp Tomato puree ‡ 2 tsp Olive oil ‡ 8 to 9 Garlic cloves ‡ 4 Fresh Basil leaves ‡ 1/4 tsp Oregano flakes ‡ 1/4 tsp Dried basil flakes ‡ 20 g Parmesan cheese for garnishing ‡ 2 Dinner rolls or Garlic bread loaf Method Knead the dough for pasta using flour. Place a tsp of spinach filling and place another disc on top. Mix chopped spinach and cheese and all the herbs with salt and pepper. Put olive oil in a sauce pan and add chopped garlic. . Seal and trim the edges. Put the pasta into the water and cook till done. salt and water. Add the herbs and salt and pepper. Garnish with cheese with required. For Filling: Grate cheese and blanch spinach. Roll out the dough into 3'' discs. Add tomatoes and cook then add tomato puree. Place the pasta onto the sauce. Place sauce onto the plate.

sprinkle over with cinnamon powder and serve. For malpuas. Tie the curd in a muslin cloth and leave to hang to drain out water. place a ring mould in the centre and spoon batter into the mould. put into the sugar syrup for a minute. 4. powdered sugar and cinnamon powder and mix chopped apple into this. Finely slice the other apple and arrange the slices in a fan fomation as garnish on the shrikhand. Scoop this shrikhand into glsses and refrigerate to chill. maida. heat ghee in a frying pan. Green Apple 2 tbsp Powdered sugar 1/4th tsp Cinnamon powder Method 1. 5. 3. Combine khoya.Green Apple Shrikhand Ingredients 400 gm Amul Curd 200 gm Khoya (grated) 300 gm Maida 80 ml Amul Milk 80 ml Water 2´pieces Cinnamon sticks 2 cups Sugar For frying Amul Ghee 2 nos. Whisk together the hung curd. Fry till golden on one side. milk and water to make a smooth batter. remove mould. Place the glass on a plate. Combine cinnamon sticks and sugar with 2 cups water and boil to make sugar syrup thick enough to coat back of wooden spoon and keep aside. Remove. 2. Chop one green apple finely. place malpuas. remove and drain. . turn over and cook the other side till golden.

Heat butter. salt and cook for 5-7 minutes. cut cannelloni crosswise and place on the gravy.Ingredients For Cannelloni 250 gm Amul Paneer 2 tbsp Cornflour 1 tbsp Amul Butter 1 tsp Garlic (finely chopped) 1 nos. Heat a kadhai and add butter. Repeat procedure with remaining paneer and spinach mixture. Once butter melts. Mix in cream and kasoori methi. Boil till tomatoes are cooked. 4. 5. 2. 3. 8. Tomatoes (diced) 1 nos. To serve. Spoon spinach mixture over it and roll it to form a cylinder. 6. Heat oil. salt and pepper and cook for 2 more minutes. 7. butter andcream. Remove from flame and mix in dill. Seal the sides. . Mash paneer and combine with cornflour and salt. add prepared gravy mixture. Take a portion of paneer and flatten it. Mix in spinach. add garlic and onions and saute till onions are translucent. Green Cardamom 2 sprigs Basil leaves 2 tsp Kasoori methi 2 tbsp Amul Butter 1 tbsp Amul Cream Method 1. Onion (finely chopped) 1 big bunch Spinach (blanched and finely chopped) To taste Salt To taste Black Pepper powder 2 tbsp Dill (finely chopped) 2 tbsp Semolina For frying Fortune Refined Oil For Makhani 4 nos. Onion (diced) 5 cloves Garlic ½ ³ piece Ginger 1 tbsp Cashewnuts 4 nos. Black Peppercorns 1 nos. Grind the mixture and strain it. Roll cylinders in semolina and deep fry till golden. Boil water in a deep saucepan and put in all the ingredients for makhani gravy except kasoori methi. make a bed of the gravy in a bowl.

2.Ingredients 1 nos. add half the onion. half the garlic and sauté till onion is translucent. Mix in barley. onion and celery and sauté till onion is translucent and celery releases flavour. add remaining garlic. rice. Mix in capsicum. Salmon fillet ½ tsp Red chilli powder To taste Salt 2 tsp Lemon juice 1 tbsp Mustard paste 2 tbsp Amul Butter 1 tbsp Cumin seeds ½ tbsp Kalonji 1 tbsp Fennel seeds (Saunf) 1 tbsp Mustard seeds 2 nos. 3. Onions (finely chopped) 2 tsp Garlic (finely chopped) To taste Salt 2 tbsp Amul Butter 2 stalks Celery (finely chopped) ½ nos. heat butter. sprinkle over with coriander and serve hot. Red Capsicum (finely chopped) 200 gm Button mushrooms (finely chopped) ½ tsp Red chilli flakes ½ tsp Dried Oregano 1 tsp Ginger (finely chopped) 2 tbsp Fresh Coriander (finely chopped) Method 1. Mix into the barley mixture. mushrooms. Heat ghee. 5. 6. In a frying pan. Onions (finely chopped) 2 nos. oregano and ginger and sauté till mushrooms are done. Tomatoes (finely chopped) ½ tsp Black Pepper powder 2 bunches Asparagus For the khichda 200 gm Pearl Barley 50 gm India Gate Basmati Rice 2 tbsp Amul Ghee 2 nos. . 4. Wash and soak barley and rice for 20 minutes. chilli flakes. 3 cups water and salt and cook till barley is tender.

Combine and grind to a fine powder. Add water and knead to a smooth stiff dough. 6. For mathris. cumin seeds. Roll both sides in semolina. add the masala curd mixture and cook stirring continuously for 10-15 minutes till very thick. combine maida with ajwain. Onions (finely chopped) 2 nos. This is kadhai masala. Once set. turmeric powder and salt and mix well. Heat ghee is a large frying pan. 7. Mix in green peas and salt and cook till peas are done. For green peas masala. Tomatoes (finely chopped) 1 tsp Turmeric powder 1 tsp Red Chilli powder 1 tsp Garam Masala powder ½ tsp Cumin powder ½ tsp Corinder powder 350 gm Fresh Green Peas (parboiled) To taste Salt For Mathri 1 cup Maida ½ tsp Ajwain To taste Salt for frying Fortune Refined Oil Method: 1. 3. Combine kadhai masala with curd mixture.Pithore Cake on Green Pea Masala with Apple Chutney. Heat ghee on a tawa and shallow fry pithore cakes on both sides till golden. Keep aside. heat oil. tomatoes and all the spices and cook till oil separates. Remove into a greased tray and freeze for half an hour till it sets firmly. red chilli powder. Dried red chillies To taste Salt 3 tbsp Amul Ghee 4 tbsp Semolina Green Peas Masala 1 tbsp Fortune Refined Oil 6-8 cloves Garlic (finely chopped) 1´ piece Ginger (finely chopped) 2 nos. cut into round cakes using ring cutters. 9. 8. Mix in onions. 5. 4. 10. . Combine the hung curd with besan. Tomato Kadhi sauce and Banana Chips Ingredients: 1 ½ kg Amul Curd (hung) 500 gm Besan 1 tbsp Red Chilli powder 1 tbsp Turmeric powder 2 tbsp Coriander seeds ½ tbsp Saunf ½ tbsp Cumin Seeds ½ tbsp Black Peppercorns 2-3 nos. peppercorns and dried red chillies. 2. saunf. add garlic and ginger and saute for a few seconds. Separately roast the coriander seeds. salt and 1 tbsp heated oil.

red chilli powder and salt.11. 3. 2. To serve. Drizzle tomato kadhi sauce around it and arrange banana chips. Cut into triangles. Drizzle around pithore cake. Raw Bananas (thinly sliced lengthwise and put in ice water) To taste Salt . pithore cake and mathri and top with some apple chutney. Whisk besan into 1 cup water. sugar. Heat oil in a kadhai. spoon some peas masala in the centre of a plate. Apples (peeled and diced) 4-6 tbsp Sugar 3 tbsp Vinegar 3´ Cinnamon stick 1 tsp Red Chilli powder To taste Salt Method: 1. Remove and drain on absorbent paper. 4. 12. Tomato Kadhi Sauce Ingredients: 2 tbsp Amul Butter 2 tsp Kasoori Methi 200 ml Tomato Puree 1 tsp Red Chilli powder To taste Salt 2 tsp Besan (dry roasted) Method: 1. Mix in red chilli powder and salt and cook for 2 more minutes till apple is mashy. place a pithore cake on top and place a mathri over this. Melt the butter and add kasoori methi. Combine apples with 1 cup water. Remove cinnamon sticks and garnish pithore cake. Sauté for a few seconds and mix in tomato puree. add to the tomato gravy and boil stirring continuously till thick. Banana Chips Ingredients: 6 nos. Divide dough into small portions and roll out each portion into a rectangular roti. vinegar and cinnamon and boil till apple is cooked and mixture is just moist. Deep fry the triangles till golden and crisp. 3. 2. Apple Chutney Ingredients: 2 nos. Follow with peas masala.

Toss well with salt and red chilli powder till the masala coats the slices. Remove and drain on absorbent paper. 2. Heat oil in a kadhai and deep fry chips till crisp and golden. 3. Leave banana slices in ice water for 5-7 minutes or till manageable. Drain and pat dry. 4. .To taste Red Chilli powder ½ cup Corn flour For frying Fortune Refined Oil Method: 1. Arrange around pithore cake. Toss in cornflour also.

Heat oil in a kadhai and deep fry triangular parcels till crisp and golden. Poach the pear halves till tender and glazed. Mix in crushed cardamom.Gajar Halwa Spring Roll with Saffron Sabayon / Mascarpone Built Ingredients: 250 gm Amul Ghee 1 ½ kg Carrots (peeled and grated) 10 nos. 6. sprinkle over with sesame seeds and keep aside. place a gajar halwa triangle on a plate and place a pear half beside it. Whip the marscapone and mix in pistachio paste. Dip fried parcels in the syrup. Green Cardamoms (crushed) To taste Sugar 1/3rd tin Amul Mithai mate (condensed milk) 200 gm Khoya (grated) 6-8 nos. Cook till nearly dry. Coarse grind boiled pistachios with some prepared syrup. mix in khoya and cool. milk and cook over a double boiler till thick and frothy. Egg (beaten) For frying Fortune Refined Oil A few strands Saffron 2 tsp Sesame seeds (toasted) ½ cup Pistachios (boiled) 200 gm Marscapone cheese 2 nos. sugar and condensed milk. 5. Heat ghee in a kadhai and fry the carrots till tender and translucent. 3. Keep aside. Spoon halwa into wonton wrappers. Combine ½ cup sugar with ¾ cup water. Combine 1/3rd cup sugar with ½ cup water and make a syrup. Beat egg yolks with 3 tbsp sugar. 9. . mix in some saffron and make a thick sugar syrup. mix in cream. Remove and drain on absorbent paper. 2. fold to make triangles and seal the edges with beaten egg. a pinch of saffron. 4. 7. Pears (peeled and halved) 2 nos. To serve. Serve a dollop of pistachio marscapone on the side and drizzle over with saffron sabayon. drain. 8. Egg yolks 150 ml Amul Cream 100 ml Amul Milk Method: 1. Wonton wrappers 1 nos.

grate/crumble the chhena. . Preheat oven to 170*C. Cut rasgullas in half. 4. 12. Check the cake. Bring the mixture to a boil. Arrange the tangerines and sweet limes as shown. Cut the cake into three horizontal layers. demould it and leave to cool. To test whether rasgullas are cooked. If syrup has come to a boil. Cover the cake with the remaining cream. 13. Peel and cut tangerines and sweet limes into segments. 8. While the sugar syrup is cooking. Meanwhile in a saucepan mix 3 cups of sugar with ½ cup milk. 5. Pour into the cake tin and bake on the centre rack for 20 minutes. Star anise 3 cups: Sugar 400 ml: Non-dairy cream 3 nos. butter and vanilla essence together till smooth and frothy. Arrange one layer of the cake on a presentation plate. Whisk the curd. Whip the non-dairy cream till soft peak stage. Clarify it by spooning off the grey layer. Arrange the rasgullas and place one more layer on top. 2. Place on flame and stir till sugar dissolves. 10. baking powder. mix in 1 tsp flour and knead till very smooth and light. If it sinks to the bottom. 9. Heat the milk till it is lukewarm. soda bicarb and cocoa powder together. If it comes out clean. Pipe stars onto the cake using the piping bag and chill till set. Check the sugar syrup. Fold in the flour mixture alternating with milk. the rasgulla is cooked. 11. Mix quickly but gently to a smooth batter. 2 cups water and star anise. remove and cool. Shape into small balls. Sift flour. Grease a cake tin and line it with butter paper. Fill half the whipped cream into a piping bag with a large star nozzle. Insert a skewer or knife in the centre.Rasgulla Cake recipe from MasterChef India judges Ingredients: 2 cups: Refined flour 1 tsp: Baking powder ¾ tbsp: Soda bicarb 1 cup: Amul curd A few drops of Vanilla essence ¾ cup: Milk ¾ cup: White butter ¾ cup: Caster sugar 6 tbsp: Cocoa powder 500 gm: Chhena 2 nos. If rasgullas are done. drop one in a deep bowl full of water. Butter paper Method: 1. Tangerines 3 nos. Sweet limes 1 nos. caster sugar. 6. gently add the chhena balls and poach them till done. 7. remove cake from the oven and after a few seconds. 3.

8.Cup Cake Recipe Ingredients 2 cups (400g) Saffola Oats 1 ½ cups (300g) Amul curd 1 cup (200g) Flour 1 cup (200g) Sugar 2 medium Eggs 30g Butter 1 tsp Baking soda ½ tsp Salt ½ cup(100g) Chocolate chips or raisins Method 1. 4. Fold in the remaining ingredients gently. Remove the cakes and cool on a rack. Whisk eggs butter and sugar together till light and fluffy. 5. 3. Add this to the pan of sugar 4. 2. 6. Cook for a few minutes before adding the egg white 5. Spoon the mixture into muffin trays which have muffin paper cups inserted into the depressions. Remove the paper cups and replace with fresh paper cups. Pre-heat the oven to 200*C. When done remove from the oven. 7. 2. Note:For regular muffins please replace Oats with white flour. Use to ice the cakes or make flowers etc Marzipan Cooked Recipe Ingredients 500 g Caster Sugar 250g Almonds Powdered 1 nos Egg white Lightly whisked 1 tsp Almond Essence 100 ml Rose water Method 1. In a clean bowl mix all the ingredients to a smooth dough. When it starts to form a ball remove and roll on a greased marble slab 6. Divide and add food colour 7. Bake for 20 minutes or till done by checking the muffins with a skewer. but not too much. 9. 3. Soak the oats in whisked curd for a few hours preferably overnight in a bowl refrigerated this allows for natural fermentation. 3. Cling wrap till required. Cling wrap and use as required. Divide into four and add colour to each portion. If the skewer comes out clean the cake is done. In a pan dissolve half the sugar with rose essence 2. . Grind the blanched almonds with the remaining sugar to a powder. Marzipan Raw Recipe Ingredients 500 g Icing Sugar 250g Almonds Powdered 1 tsp Almond Essence 2 tbsp Rose water Food colouring Method 1.

Roast & powder nuts fine with a very little sugar. 5. Bake in a hot oven at 180*C for 3 minutes then reduce the temperature to 150*C and bake for 10 minutes or till pale golden in colour. Whisk egg white with lemon juice & caster sugar in a clean bowl. 2. Apple cream filling 50 ml of whipping cream 1/4 tsp green apple syrup 10 g caster sugar Whisk all the ingredients together Sandwich the filling between two biscuits . 3. 4. Space between each. 6. Lemon Juice 80 g Almond powder a pinch Salt 1/4 tsp. When the meringue is stiff fold in nuts. Vanilla essence Method 1. Pipe small swirls on a well greased baking tray.Meringue Cookies Ingredients 100 g Caster sugar 2 Egg white 1/4 tsp.

7. 6. Combine all the ingredients with enough lukewarm water to make a smooth soft dough.Ingredients 1-1/2 cup Whole wheat flour 1/2 cup bread flour ( or all purpose flour/Maida) 2 tbsp ghee/oil salt to taste Method 1. 2. MAKE SURE THAT THE EDGES ARE THIN AND THE CENTRE IS A BIT THICK. Toss the roti in the air in a way by which the dough will stretch. 5. 8. THE DOUGH SHOULD NOT BE STICKY. Invert a kadhai on a gas flame and heat the kadhai. Fold and serve. Knead the dough again and divide into small balls. Rest the dough for about 15 minutes by covering with a moist cloth. 3. Carefully place the roti on the inverted kadhai and roast till done. Flatten each ball slightly and roll into a small chapati. . 4.

Small Pumpkin 4 sprigs (separated and minced): Thyme (Fresh) 1 each (minced): Rosemary Sprig ½ tsp: Fennel Seed 4 cloves (thinly sliced): Garlic Fresh 1 each (minced): Onion ½ cup: Vegetable Stock to taste: Black Pepper to taste: Salt to taste: Nutmeg ½ cup: Ricotta Cheese ¼ cup: Parmesan Cheese 1 tsp: Butter Dough 1 nos. . Remove from heat and cool. Grate nutmeg over the mixture and mix thoroughly. start reducing the gauge to progressively thinner gauges and keep passing the dough through the machine. Once the mixture cools. Mix in the grated pumpkin. pass again.Italian Pasta Dumplings recipe by Chef Manu Chandra STUFFING 1 nos. When it starts to come together. stirring occasionally till the water drains out and pumpkin is cooked. Egg 100 gms: Flour A pinch: Salt Sauce: 1 tbsp: Butter ¼ cup: Walnuts Fresh Bunch: Sage 2 tsp: Balsamic Vinegar 2 tsp: Brandy For garnish: Parmesan tuiles Baby lettuce garnish Balsamic reduction in small squeeze bottles METHOD: 1. Cover and keep aside. 4. Using your fingers slowly combine the egg yolk and white and start incorporating the egg into the flour. Mix in the minced rosemary and thyme and check seasoning. Peel and deseed the pumpkin and grate using a coarse grater. Separate the Thyme and mince finely. 7. 5. 6. Repeat the procedure a few times. Thinly slice the garlic and mince onion finely as shown. Crush the toasted fennel in the mortar pestle and mix it into the pumpkin. Crack an egg into the well and add a pinch of salt. flatten the dough and pass it through the largest gauge and fold. Keep stirring the mixture till pumpkin begins to take on some colour. Place a shallow frying pan on medium heat and add a teaspoonful of butter to it. begin kneading it into a firm but smooth dough. When you achieve a rectangular shape. occasionally dusting it with flour. Put the mixture in a blender and blend to a smooth paste. Using the pasta machine. Saute lightly till garlic colours lightly and onions become translucent. Add a little stock and simmer the mixture slowly. 2. Place the flour in a mound on the work surface and make a small well in the centre. Mince the Rosemary. 3. fold in parmesan and ricotta and mash together really well. Keep aside. Lightly toast the fennel seeds. Chop the walnuts. salt and pepper. Immediately add in the onion and garlic.

To assemble the ravioli. Gently lift and seal the ends with your fingertips. Remove from the ice water and set aside. Using the back of a fork. about a minute. Make a small ball of the filling (the size of a small marble µkancha¶) and place it in the centre. 9. cut 16 circles of the pasta dough.8. 10. Flambé it with a little brandy and immediately add the sage and walnuts. bring plenty of water to a boil. shape it with your hands. Lay the sheet out onto the work surface and using the cutter. For the sauce. Garnish with grated parmesan. press the sealed rims to give it a crimped pattern and seal them further. Remove them with a slotted spoon and immediately transfer to ice water to stop the cooking. tuile and salad. and let it cool. Mix in a little water and balsamic and stir very well. Decorate the presentation plate with balsamic reduction as shown and arrange prepared ravioli on it as shown. heat butter in a frying pan till it starts to bubble and slowly turns brown. turning it and letting it turn brown. Serve at once. 13. place one pasta disc on the work surface. In a saucepan. 11. Lightly brush the rims with water and place another disc on top. Prepare the parmesan tuile as shown. When the sauce has emulsified. Take off the pan. add the cooled ravioli to it and let it heat all the way through. . Repeat with remaining pasta discs and filling till you have made 8 raviolis. gently release the ravioli in it and let them cook till they float up to the top. 12. Heat grated parmesan in a non stick pan.

Grilled Haldi Chilli Scallops with Cherry Chutney recipe by Kunal Kapoor Ingredients Haldi: 5 gm Red chilly powder: 5 gm Salt: 5 gm Tamrind: 30 gm Sugar: 30 gm Lemon: 1 no Ginger garlic paste: 25 gm Olive oil: 20 ml Fresh cherries: 250 gm Bhunna jeera: 25 gm Black salt: 5 gm Anardana powder: 5 gm METHOD Marinate the scallops with haldi. Heat oil and add the scallops. Keep aside seperaely de seed the fresh cherries and put half in a pan. Remove and drizzle the cherry chutney. Cook till tamrind is cooked and thick. anardana powder and sugar. cook for 10 seconds on each side. . lemon. bhunna jeera. black salt. salt. salt and ginger garlic paste. chilli. add tamrind. Serve hot. Strain and add half the cherries.

Place this bowl over the boiling water and melt it till has no lumps and remove from fire. the same as chocolate. Don¶t over heat the chocolate. Seperately whisk the cream till hard. Demould and cut into slices. then place the rasmalai one after the other. Melt the gelatin on the double boiler. Once again pipe the chocolate. seperately break the chocolate in a dry bowl. .Chocolate Rasmalai Terrine by Kunal Kapoor Ingredients: Cooking Chocolate: 500gms Bakery Cream Swteened: 500gms Gelatin Powder: 10gms Rasmalai: 6 numbers Rabri: 250gms Powdered Sugar: For Linning the Mould Olive Oil: For Linning the Mould METHOD Add water to gelatin and allow to bloom. Now pipe again the chocolate and then place the rasmalai on top. Cover and refrigerate for at least 2 hours. Lightly oil the terrine mould and dust compeltely with powdered sugar. Take a vessel add water and let it boil. Quickly fill the piping bag and pipe a layer of chocolate. Now fold the chocolate and the cream with a light movement of spatula and finally fold the gelatin.

chopped ‡ 50 g Bean sprouts ‡ 1/2 Pakchoy ‡ 1/2 Red pepper ‡ 2 Babycorn ‡ 5 to 6 Basil leaves ‡ Salt to taste ‡ 1/2 tsp Soya sauce To be heated into a sauce: ‡ 1 tsp Butter ‡ 1/2 tsp Sesame oil ‡ 1 tsp Hite sesame seeds .Khiladi Sizzler recipe by Akshay Kumar Ingredients For Momo: ‡ 50 g Cabbage ‡ 50 g Carrots ‡ 3 Mushrooms ‡ 1 Spring onions with greens ‡ A few sprigs coriander leaves ‡ Salt to taste ‡ White pepper powder ‡ 1 1/2 tsp Oyster saucet ‡ 1 tsp Dark soya sauce ‡ 1´ Ginger ‡ 4 Cloves garlic ‡ 1 1/2 tsp Sesame oil For Dough: ‡ 1 cup Refined flour ‡ Salt to taste ‡ Water For Pad Thai Noodles: ‡ 2 Asparagus ‡ 2 Baby corn ‡ 1/2 Red capsicum ‡ 1/3 Cup bean sprouts ‡ 1 Spring onions ‡ 50 g Cabbage ‡ 50 g Pakchoy ‡ 1 Packet flat thai noodles ‡ Salt ‡ Sugar ‡ 2 tsp Peanuts ‡ 1 tsp Red chilli paste ‡ A pinch Turmeric powder ‡ 1 tsp Lemon juice ‡ White pepper powder ‡ Tbsp Refined oil For Stir Fried Veggies: ‡ 1 tsp Oil ‡ 1 tsp Garlic.

Steam in bamboo baskets for 10 minutes .Slices of yellow and green zucchini Plating . toss well and keep aside. soya sauce and 1 tsp oil. Heat oil in a wok. To be heated into a sauce: For the base . Combine with salt. Spread stir fried veggies on top. Cool. oyster sauce. Divide into 6 equal portions. . add the vegetables and the remaining ingredients. salt and water to make a semi stiff dough. Keep aside. Keep aside this stuffing. Add noodles and cook till almost done. Keep covered under cling wrap for 1 hour. Alternatively. place the momos on skewer sticks and place at an angle on the noodles. For Dough: Mix flour. pepper. Drain off excess water. For Pad Thai Noodles: Cut the vegetables in dices/ triangles. Add cooked noodles. add oil and mix well.‡ 3 Red bird eye chillies ‡ 1 Lemon. Heat 1 tsp oil in a wok and toss the momos for glaze and keep aside. Place a portion of the stuffing in the puri and shape like a momo. Toss well on a high flame. Place a mound of pad thai noodles in the centre and place the momos on the sides. Keep aside. Drizzle with the sauce for sizzle effect. Wash in running cold water and keep aside. Remove and knead again for a minute. add the rest of the ingredients and toss well on a high flame. season well. Shape each roundel into a mini puri. Heat oil in a wok. Boil water for noodles . For Stir Fried Veggies: Chop vegetables in dices and keep aside.Heat the sizzler plate and place the slices of zucchini. juiced ‡ Dash of soya sauce Sizzler base: ‡ Zucchini-both colors (yellow and green) Method: For the Momo: Finely chop all vegetables.

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