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) 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.
Rice Panki with Oriental Salaad recipe by Smita Duggar Ingredients For Corn Cakes 1 nos. Grind coarsely. For Glazed Peach Sauce: 1. 3. salt. Cut coconut into slivers. 3. coconut and make a very thick batter. Jolokia chilli. 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. Pressure cook the corn cobs and remove the kernels using a knife. Crunchy Spaghetti Balls with Sauce recipe by Smita Duggar Ingredients: . Mix in the ground corn. Mix rice flour with curd and set aside for 5 to 10 minutes. Pour batter into a pan and steam for 10-15 minutes. When spices crackle. 2. ginger. Heat a little oil and add in coriander seeds and cumin seeds. 2. Remove from flame and mix in lemon juice. Cut the raw papaya into juliennes. 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. dredge with rice flour and shallow fry in hot oil till crisp and golden. Bhut Jolokia ½ nos. 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. 4. Green Tomato 1 nos. Heat 1 tbsp oil and cool it. Deseed the tomato and cut into juliennes. Mix in coconut milk and simmer. Cool and cut into squares. Mix in red chilli powder. Keep the papaya. add sugar and caramelize. salt and pepper and beat with a fork to emulsify. 4. Mix in grated peach with a little water and cook till peach is mashy. grated ginger. 3. tomato and coconut to chill. 2. lemon juice. Toss into prepared veggies and coconut just before serving. For Salad: 1. Raw Papaya 2 nos.
Heat butter. mix in digestive biscuits. heat oil and sweat the garlic. Shape the spaghetti mixture into balls and stuff each with a piece of mozzarella.For Spaghetti balls 2 tbsp: Amul Butter 1 nos. Mix in tomato sauce. 3. When set. Green Capsicum (finely chopped) 4 nos. 2. pepper and salt. celery and capsicum. Combine chocolate with butter and honey. Cool the mixture. pepper and salt and cook for 2 minutes more. 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. blueberries and cherries. 5. almonds. oregano. Sauté till golden and whisk in milk. Heat oil and fry spaghetti balls till golden and crisp. 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. cut into squares or fingers and serve. . 3. cashew. Serve hot with prepared sauce. Reserve some of this mixture and keep aside. Finish with cream. onions. 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. In the remaining mixture. sauté onions till translucent and mix in maida. spaghetti. marshmallows. mix in corn. 2. Cook mixture till thick. Onion (finely chopped) 2 stalks: Celery (finely chopped) 1 nos. Mix well and spread on a greased tray. Mix in the tomatoes and cook till done. 4. 6. Top with reserved chocolate mixture and refrigerate for 30 minutes. For the sauce.
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. 2. 3. Combine paneer and khoya and mix thoroughly. spread over with marmalade and top with prepared gulkand. Cut set paneer mixture into even sized pieces. . remove and cool. Magai paan leaves (shredded) 1 tbsp Marmalade Method 1. Mix in shredded paan leaves and keep aside. When thick. Combine sugar with 1 cup water and rose petals and cook till it becomes like a jam. spread into a tray and refrigerate. Mix in tangerine pulp.
rest it for 4 minutes. Add sugar. Season with cardamom powder and zaifal powder. Shallow-fry the dry fruits in oil. Cook on a slow flame for five minutes. Decorate with silver foil and fried dry fruits before serving. Add the roasted sewai to the dry fruits and sugar syrup. water. .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. khoya and milk to a pan and bring to a boil till you get a four string consistency. Remove from heat and then add kewra essence (3 drops) in the mix.
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.
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. Keep aside. Heat ghee in a heavy bottomed pan. Cut into bite-sized pieces and serve. Mix in 3/4th cup sugar and shredded paan leaves and dessicated coconut. dunk in ice water. combine rose petals with 2 tbsp sugar and water and cook till thick. Cook till mixture comes together. Roll the cashew mixture into a long roll. 2. Remove. Magai Paan leaves ½ cup: Dessicated Coconut 2 cups: Dried Rose petals ½ tsp: Cardamom powder ½ tsp: Sugar-coated Fennel (coloured) Method 1. Spread cashew mixture onto a butter paper and spread flavoured roe jam in the centre. drain and shred. 4. Drain cashews and grind to a smooth paste. Mix in cardamom powder and sugar-coated fennel. In another pan. . add cashew paste and fry well. Bring water to a boil and blanch paan leaves for a minute. 3. 5.
Add cinnamon powder and honey. Mix in sliced kiwi fruit. Mix in the cream and sugar. Mix it with the wheat flour mix.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. Add lemon Juice. Add refined oil. For Fruit Sauce: Chop the mango and apple finely and sauté in ghee. Put the mix in the pan. Bake at 200 degrees for 30 minutes. Grease the cake pan. Mix dates and sugar in a mixer. Remove from heat. baking powder and cocoa powder together. and then add the melon seeds. De-seed the dates and chop fine. Check with a skewer and remove when done. . Add apricots and cashew nuts.
In a pan bring the milk to a boil with the cinnamon powder and reduce slightly.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. 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. Stir the sauce gently over a slow flame till all the cream is mixed in. Stir in the rice and cook till mixture thickens and rice cooks. Boil cream separately and gently pour into the semi cooled sugar caramel. . Stir in sugar and cinnamon and cook for 2-3 minutes on slow fire. Put the phirnee aside to cool. Grind the rice fine in a mixer and keep aside.
Onions (finely sliced) ¾ cup: Amul Butter 2´ pc: Ginger (finely chopped) 4 nos. coriander. Combine reserved khoya mixture with cardamom seeds. remove gently. Pistachios (blanched and cut into slivers) 1 tsp: Saffron (crushed) 1 tsp: Dill (finely chopped) Method: 1. heat oil in a kadhai and deep fry the onions till crisp and brown. Cover 8 balls with gold varq and remaining 8 with silver varq and keep aside. Combine khoya and chhena with maida and knead gently. ginger. pepper powder. When the balls come to the surface. 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. 5. 10. Shape khoya mixture into small balls and stuff each with the cardamom-pista mixture. Drain the moong and combine with 1 ½ litres water. 3. Take care to keep swirling the ghee with a spoon without touching the balls. Melt ghee in a tadka spoon. drain on absorbent paper and cool. Reserve 2 tbsp of the mixture and divide the remaining mixture into 16 equal portions. green chillies. 2. mix in the fried onions. turmeric powder and salt and bring to a boil. Keep aside. both types of cardamom powder and cinnamon powder and continue cooking while mashing the moong. 7. 4. Mix well and divide into 16 equal portions. 9. Remove. butter. cover and cook till done. cumin powder. add chopped dill and pour over the prepared dal. drain on absorbent paper and crush with hands. If dal has cooked. 6. Heat ghee in a kadhai. red chilli powder. reduce to low heat. Meanwhile. Garnish with gold and silver balls and serve hot. Mix in cream and adjust salt. Simmer for a few more minutes and stir in the lemon juice. 8. add the balls and deep-fry over medium heat till golden. .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. pistachio slivers and crushed saffron.
bring to a boil and reduce until the mixture thickens. Seedless Black grapes (quartered) 3 tbsp: Pomegranate seeds 2 sticks: Spring onions (finely chopped) 4 nos. Clean the chicken breasts and slit them horizontally to make a pocket. spring onions and chillies. 6. Keep aside for 30 minutes. Boneless chicken breasts For frying: Fortune Refined oil Marination 2 tbsp. Add grape puree and pomegranate juice and bring to a boil. pomegranate. Heat the gravy again. 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. Mix red chilli powder with ginger paste and when add to the kadhai when spices splutter. Remove from heat and strain the mixture. Mix in stock. . Cloves 1 nos. Add green cardamom. 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. Mix in melon seed paste and cook stirring continuously until oil starts floating on top. Simmer for 5 minutes and serve hot. 4. Turn the chicken at regular intervals to avoid burning. 2. cinnamon and bay leaf. Then cover and cook till done. add the stuffed chicken breasts and salt. Melt ghee in a kadhai. Divide mixture into 8 equal portions and stuff marinated chicken breasts with it. Black Cardamom 1´ piece: Cinnamon 1 nos. black cardamom. Green chillies (deseeded and finely chopped) ½ tsp: Shahi jeera To taste: Salt The Gravy ¼ cup: Amul ghee 5 nos. Combine the paneer and cheese with grapes. cloves.Phaldari Murgh recipe by Pankaj and Jayanandan Ingredients: 8 nos. 5. Mix all the ingredients for the marinade and rub well into the chicken. Heat oil in a large frying pan and sear the chicken. Green cardamom 2 nos. 3.
Garnish with fresh cream. . cardamom. drain and refresh with cold water. Add tomato puree. Remove the spices and sauté finely chopped chilli and onion till it has browned. Finely chop chillies and onions. Heat oil in a kadhai and deep fry banana flakes till golden and crisp. sugar. Add ginger-garlic paste and cook for 2 minutes. Slice bananas into paper thin flakes. Garnish: Pour cooked spinach over garam masala. coriander powder. Remove flakes onto paper towels to drain off extra oil. fry the clove. Grind finely in a mixer. Heat butter in a pan. khoya.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´. banana crisps and makhana. salt. bay leaf and black pepper. Add ground spinach and simmer for 5 minutes. turmeric.
pepper. 4. Heat oven to 180°C. Mix in salt. and milk and cook. Remove from heat and let cool 2 to 3 minutes before serving. 4. 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: . Immediately transfer into a pre heated oven at 150 degrees for 5 minutes. until cheese is melted. Grease a square baking dish. Add mustard and 2 cups of the cheese. in hot skillet. top with a dollop of mac & cheese. Spread a thin layer of butter on one side of the base bread slice and place buttered-side-down. 2. When side is lightly browned. Continue cooking. Immediately place both cheese slices on bread and cover with thin strips of chicken ham . stirring constantly. 3. In a saucepan. stirring continuously. until thickened. Open Sandwich Ingredients: 2 tbsp: Amul Butter 2 slices: Bread 2 nos: Amul Cheese slices 25 gm: chicken ham (finely sliced) Method: 1. Combine the sauce mixture with the drained macaroni. melt the butter. Spoon into the prepared baking dish and top with the remaining 1/2 to 1 cup of shredded cheese. Heat a small skillet to medium high heat.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. cream. 3. 2. stir in flour and whisk until smooth.
fill into moulds and refrigerate to set. Add the rest of the ingredients. Heat a saucepan and lightly fry the bread until golden brown. 2. Combine 1/4th cup sugar with 1/4th cup water and mixed berries and cook till thick and syrupy. 5.1. . Serve French toast with a spoonful of berries compote . Yummy Rocky Road Ingredients: 400 gms: Amul Dark Cooking Chocolate 1 cup: Marshmallows 1 cup: Jujubes Method: 1. Cut the chocolate into even-sized pieces and melt on a double boiler. 4. Cut bread slices diagonally. Whisk the eggs and 1 tbsp sugar in a bowl. Between the two pieces apply the chocolate syrup lightly and dip in the eggs. 2. 3.
followed by a layer of firnee. Mix in fried sevaiyan and cook for a few more minutes.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 ½ cup sugar with just enough water to cover it and cook till a two-string consistency syrup is made. In a frying pan. . 2. make a layer of sevaiyan. topped with almonds. Heat ghee and fry sevaiyan in it till golden brown. 4. Keep aside. Serve chilled. In a serving bowl. Mix in cardamom powder. combine the khoya with half the milk and ½ cup sugar and cook to make rabri. Top with a layer of rabri. Repeat the process for all serving bowls. 3. combine remaining milk with remaining sugar and ground rice and cook to make firnee. 5.
red chilli powder and salt. .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. reduce the flame. Serve the koftas on a bed of the prepared rice. sprinkled over with fried onions and mint leaves. Shape into koftas. 4. In a deep pan. In a bowl. black cardamom and peppercorns for 5-7 minutes. 3. For koftas. Also deep fry sliced onion till brown and crisp. Heat oil in a kadhai and deep fry the koftas. 2. cover the vessel and cook till done. When cumin crackles. In a deep vessel. Mix in rice and some more salt if required. whisk the curd with an equal amount of water. Add salt. heat butter and add cumin seeds. add spice water and curd water and bring to a boil. ginger-garlic paste. combine the beans and cauliflower stem with cornflour. 5. 6. boil for two more minutes and keep aside. boil 1½ cups of water with green cardamom. Boil the rice on a high flame and when rice is just undercooked.
Combine the onion paste with ginger-garlic paste. Onions (1 ground to a paste. red chilli powder and coriander powder. 2. arrange florets in a plate and pour gravy around them. turmeric powder. Apply silver varq. Heat oil in a tadka spoon and fry the green chilli whole. Mix in onion-spice paste. Keep aside. Keep aside. Mix in tomato puree and khoya and saute.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. Serve hot. 6. 4. 3. Heat oil in a kadhai and deep fry cauliflower florets till golden brown. 5. Drain on absorbent paper and keep aside. sprinkle over with almonds and place fried green chilli on top. To serve. Cool and grind to a paste. add cauliflower and water and cook till cauliflower absorbs the flavour and gravy thickens. Heat oil in a frying pan and saute chopped onion with whole spices till onion is golden and spices release flavour. Heat 1 tbsp oil in a frying pan and saute the onion-ginger-garlic paste.
5. Combine paneer with red chilli powder. cumin powder and cinnamon powder and mix very thoroughly. mint leaves. For green dip. Remove into a bowl and place on a plate. green chillies. 3. 4. 2. garlic. Heat butter and add in onions. green chillies and coriander leaves. Chill. For curd dip. Saute on a high flame till water evaporates and keep aside. onion. salt. salt and lemon juice and blend to a smooth paste. ginger-garlic paste. red chilli powder and salt. Roll kebabs in breadcrumbs and keep aside. black pepper powder. 6. Charcoal Method: 1. cucumber. Heat the coal till red hot and place into . mix coriander leaves. Shape into kebabs and stuff with mushroom mixture. Mix maida. combine hung curd with cumin powder. ground chana dal.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. cumin seeds and salt with water to form a smooth stiff dough. Saute onions till translucent and mix in mushrooms. Keep aside.
Roll the dough into small round mathris and deep fry till crisp and golden. Let dip absorb smoky flavour of coal for a few seconds. 7. Release a few drops of butter on the coal and immediatle cover with a handi. Remove. Heat oil in a kadhai. Drain on absorbent paper. Serve hot with green dip and curd dip. arrange mathris on a platter and place kebabs on top. Heat ghee in a frying pan and shallow fry prepared kebabs till golden. 8. Place the bowl next to the one containing curd dip.another bowl. . To serve. clingwrap and chill. 9.
Add 1 cup water and bring to a boil. heat butter. . Mix in lemon juice and zest and serve hot. When cumin crackles. 2. 4. whisk in the curd and stir continuously till the mixture comes to a boil again. Heat oil and add cumin seeds. When water starts boiling. add ginger-garlic paste. mix into the soup and remove from flame. 3. Mix in vegetables and cook till done.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. In a frying pan. salt and pepper and sauté for a few seconds.
Add cumin and coriander seeds. Add garlic paste and washed and drained rice.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. Mix in the boondi. add sliced onion fry till golden brown. . Raita: Whisk curd with salt and red chilli powder. stirring occasionally. Fry the rice well and add a mixture of stock and water. Mix in the pink salmon once the rice is half cooked. Cook uncovered. Adjust seasoning and cook covered till done.
Mint Pistashio Chutney Ingredients 1 cup Mint leaves 3-4 cloves Garlic 2 nos. Grind together the mint. chillies. Cut the pistas into thin slivers and garnish the chutney and serve with leheriya mirch. . 2. Squeeze lemon and add salt in the chutney. ginger and pistas. garlic. Green chillies 1/2 Ginger ¼ cup Pistachios (soaked) ½ nos. Lemon Salt to taste Method 1. reserving a few pistas for garnish. 3.
Mix rice flour. 5. Peach 2 tbsp: Melon seeds 4 tbsp: Sugar Method 1. Pile the salad into a halved coconut shell.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. layer the prepared rotis with green tomato and corn filling to make a stack. Keep aside. coriander seeds. salt and pepper. Season with lemon juice. salt and turmeric powder with water and make a firm dough. cumin seeds. sugar. Sweeten the hung curd with sugar and mix in sliced peaches and melon seeds. Mix in salt and pepper and rice flour paste. Mix in chopped green tomatoes. Keep aside. corn kernels and minced Jholokia. Grate papaya and coconut. Heat oil and temper with ginger. Roll out into a flat roti and cook on a pan. . Fill into martini glasses and chill to serve. 2. 4. 6. 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. 3. To serve. Serve with chilled dessert.
2. Warm Salad of Zucchini and Bell Pepper Ingredients: 1 clove: Garlic (sliced) 1 tsp: Olive Oil ½ nos. Cover with cling film and refrigerate.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. Divide vegetable mixture into 3 and spread in the prepared pastry shells. Top up with egg and cream mixture and put to bake till egg mixture is golden and firmly set. Prick all over with a fork and bake blind for 12 minutes. Red Bell Pepper (julienned) To taste Salt Method: 1. bell pepper and salt and cook on high flame till vegetables have softened slighlty. Combine the whole egg. Preheat oven to 180*C. Serve hot. Mix in salt. oregano and 1/4th tsp mustard powder. Zucchini (sliced into long ribbons) ½ nos. egg yolks and cream and beat well. Red Capsicum (diced) To taste: Salt To taste: Black Pepper powder ½ tsp: Oregano ¾ tsp: Mustard powder 1 nos. Keep aside. Egg yolks 1 ¾ cup: Amul Cream Method: 1. Toss in zucchini. Serve warm. Heat olive oil and saute garlic for a few seconds. 4. pepper. pepper and remaining mustard powder. salt. Nut-stuffed Lychees in Coconut Milk and Chocolate Ingredients: 3 tbsp: Hazelnuts (roasted and crushed) 2 tbsp: Jaggery (grated) . 2. Egg (whole) 3 nos. 5. Sauté till onion is transparent and mix in mushrooms. Heat butter in a frying pan and add spring onion and garlic. red capsicum. Roll out the prepared pastry and line 3 mini quiche tins. Rub chilled butter into maida with fingertips to attain a sandy crumbly texture. 3. Sprinkle cold milk and knead gradually to a firm smooth dough.
3. Stuff into deseeded lychees. add lychees and top with chocolate sauce. 2.6 nos: Lychees (peeled and deseeded) 200 ml: Coconut Milk 4 tbsp: Chocolate syrup Method: 1. . Combine hazelnuts with jaggery and mix well. Pour a little coconut milk into a martini glass. Serve chilled.
Divide into two long rolls. Add the butter mix in the flour along with warm milk and knead a soft dough. In a pan cook all the vegetables together. pepper 1 Red Bell pepper 2 Carrots 1/2 cup Shelled green peas Method For the butter mix add Cream. Fold in the filling. Filling: Chop chicken fine and cut all the vegetables into fine dices. Fold over the dough to seal in the filling. Remove onto a rack and allow to cool. eggs . Boil and cook peas and chicken. . butter. sieve flour together with baking powder. Place into greased baking tin. Plait the bread. Finish: Roll out the dough.Sugar in a bowl mix well . Bake at 225* C for 30 minutes.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. Add the herbs and keep aside.
. Mix in melon seed paste and cook stirring continuously until oil starts floating on top. pomegranate. 4. Add green cardamom. Green chillies (deseeded and finely chopped) ½ tsp: Shahi jeera To taste: Salt The Gravy ¼ cup: Amul ghee 5 nos. Black Cardamom 1´ piece: Cinnamon 1 nos. Divide mixture into 8 equal portions and stuff marinated chicken breasts with it. Mix all the ingredients for the marinade and rub well into the chicken. Combine the paneer and cheese with grapes. Then cover and cook till done. Cloves 1 nos. Heat oil in a large frying pan and sear the chicken. Mix red chilli powder with ginger paste and when add to the kadhai when spices splutter. spring onions and chillies. 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. Keep aside for 30 minutes. black cardamom. Turn the chicken at regular intervals to avoid burning. Seedless Black grapes (quartered) 3 tbsp: Pomegranate seeds 2 sticks: Spring onions (finely chopped) 4 nos. 2. cinnamon and bay leaf. Clean the chicken breasts and slit them horizontally to make a pocket. Boneless chicken breasts For frying: Fortune Refined oil Marination 2 tbsp. Add grape puree and pomegranate juice and bring to a boil. 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. cloves. 3. Green cardamom 2 nos. 5. Melt ghee in a kadhai.Phaldari Murgh recipe by Pankaj and Jayanandan Ingredients: 8 nos.
bring to a boil and reduce until the mixture thickens.6. Remove from heat and strain the mixture. Simmer for 5 minutes and serve hot. Heat the gravy again. Mix in stock. add the stuffed chicken breasts and salt. .
5. green tomatoes. remove. Flatten out one half into a rectangular shape. drain. Boil water in a soup pot and add the cylinders. 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. Heat 1 tsp oil and add Bhut Jolokia to it. mix rice flour with a pinch of salt and warm water to make a smooth dough. Mix corn kernels. salt. For the smoothie. ginger. . 4. Divide prepared dough into half. 6. Fill into prepared cups and garnish with melon seeds. To serve. 2 tsp water and sugar and cook till done. When spices crackle. pat dry and cut into slices. When chilli splutters. 7. lemon juice and prepared chilli oil. For the roll. mix in coconut and cook till golden. For the chutney. Whip the scooped out peach with curd and sugar in a blender till smooth. Heat oil and add in the cumin seeds and coriander seeds. When cylinders start floating. Peach 4 tsp: Amul Curd 1 tsp: Sugar For garnish: Melon seeds Method 1. Repeat procedure with remaining dough and stuffing. 8. 2. Mix in 1 tsp of rice flour to help bind the mixture. cut a peach into half and deseed carefully. remove from flame and keep aside. spread chutney on a plate and arrange rice rolls on it. black pepper. spread over with half the prepared stuffing and roll into a cylinder. Scoop out some flesh to form cups. 3. Keep aside.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. Serve alongside peach cups. turmeric powder. combine raw papaya with salt.
lemon juice and 11/2 tbsp sugar into the cooled cream mixture. cool a bit and mix in 1 tsp butter. 3. 4. Strain and fill into piping bag. Garnish mousse glasses by piping prepared icing onto the surface and plaing orange segments decoratively. 2. Combine 11/2 tbsp sugar with 1 tbsp cocoa. Mix lemon zest. Heat 1 cup water and dissolve ¾ packet of jelly crystals. 5.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. Combine biscuits with 2 tbsp cocoa. 2 tbsp butter and cashewnuts and press into glasses. 6. Refrigerate for 5 minutes. Serve chilled. . Pour the orange cream mixture on top of the biscuit mixture and chill till set. Cool and mix in cream. Cook on a low flame stirring continuously till mixtue thickens. Refrigerate the cream for 5 minutes. maida and ½ cup water.
4. Serve hot. Remove and keep aside. 5. Marinate chicken with ginger-garlic paste. Season with salt (if required).Kumbh bharwan murg Ingredients: 4 pieces Chicken breast 3 nos Onions (2 sliced. add to the gravy and simmer till done. When spices crackle. 6. mix in brown onion paste. coriander powder. cardamom powder and salt and keep aside. 2. 7. amchur powder and salt and simmer the gravy. cashew paste and curd and cook stirring continuously till oil separates. Heat butter in a frying pan and sear the chicken breast. Slit the chicken breast and stuff with prepared mushroom mixture. Heat oil in a pan and fry sliced onions till brown. Add turmeric powder. Grind to a smooth paste. In a pan. . 3. Bake marinated chicken pieces in a preheated oven at 120*C for 10 minutes. 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. Remove. heat butter and sauté chopped onion and mushrooms. Heat 1 tbsp oil in the same pan and add kasoori methi and whole spices. Grind cashew nuts to a smooth paste. red chilli powder.
Heat 1tbsp oil and sauté the cooked roll till golden. red chilli powder and 1 tbsp oil with water and knead to a smooth firmish dough. cinnamon and salt. 5. In the same pan. Roll out the dough and spread the spinach-paneer mixture over it. Roll the dough over this and seal in the spinach mixture. Add whole spices and garlic paste and sauté for a few seconds. . add the roll and simmer till cooked.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. 3. Keep aside.mix in cream and the brown besan. cloves. 4. add 1 tbsp dry besan and fry till it browns. heat ½ tbsp oil. Mix in tomato puree. Remove and heat the remaining oil. 2. and finally in the end add the cooked besan log and serve hot. Remove and keep aside. cook for a few minutes and check seasoning. (It should look like a gatte ka roll). Boil water and blanch spinach and chop finely and mix in the paneer. salt. 6. Combine besan. Boil water in a deep pot.
Mix in lemon zest and take soup off the flame. Add sliced ginger and bring to a boil. 3.Adrak aur Nimbu ka Shorba Ingredients: 1/4th tsp Amul Butter A pinch Turmeric powder 2´piece Ginger (1´sliced. black pepper and water and mix into the boiling broth. In a soup pot. Make a paste of maida. add in a pinch of turmeric and 2 tbsp water or vegetable stock. . Strain and keep aside. Just before serving. 2. 4. mix in lemon juice and mint juice and garnish with ginger juliennes and carrots. heat butter and when it melts. 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. heat the soup.
garlic and onion. Simmer for 4-5 minutes and remove. Heat oil in a shallow pan. sugar and 1/2 cup water and bring to a boil. Dip the chicken legs in this batter and deep fry to a golden colour. Put boiled noodles within the rings and fry to a golden colour turning it just once. Add the paste to the oil. salt. For Stir fry: Chop vegetables in chunks and stir fry in 1 tsp hot oil. Serve. Mix egg whites with salt and water add flour and corn flour in the mix and take it to a lumpy consistency . To serve: Put the noodle ring on the plate. Finely chop ginger. Arrange the fried chicken legs in the well and garnish with chopped spring onions. garlic and onion. . lemon juice and 1/2 tsp garlic paste and keep it aside. Season with salt. Make a paste of 1 tsp cornflour with 1/4 cup water and add to the sauce. pepper and soya sauce. Pour the sauce on the inner circle of the fried noodle ring. Make a paste of red chilies with vinegar. For Noodles: Boil the noodles and drain them. tomato ketchup. Put a big 6'' ring and a 3'' ring in the centre to make the noodle basket.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. Heat oil and fry the ginger. Fill these slits with a paste of salt. red chilli powder. Fill the well with the stir fried vegetables. add tomato puree.
red chilli powder. add cumin seeds. Sauté for a few minutes and add raw papaya. For the peach coconut crush. Peaches 2 tbsp: Sugar ½ nos. salt. For the chila batter. melon seeds and turmeric powder. Coconut (half crushed & milk freshly squeezed from the other half) 1/4th cup: Amul Curd Method: 1. red chilli powder. . For the stuffing. 3. cook for a few seconds and remove from flame. heat oil. 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. Cook till done. 5. Whisk coconut milk with curd and keep to chill. Add very little water if required to make a smooth thinnish batter. When cumin crackles. 2. pour into bowls and freeze. Cook till done and keep aside. add coconut and fry till golden. 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. 6.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. remove and keep aside. coconut milk and minced Bhut Jholokia . whisk rice flour with curd. Mix in corn. 4. blend the peaches in a mixer with sugar and coconut. heat oil and add in coriander seeds and ginger. Heat a tawa or frying pan. Repeat the procedure. Cook the chila. cook for a few seconds and mix in green tomatoes. pour in the prepared batter and spread it. salt. For the chutney. Fix in salt. turmeric powder. sugar and lemon juice. Keep aside.
Remove peach crush from freezer and top with coconut curd mixture. Roll it into a cylinder (to look like a Frankie) and cut into slices. Serve. . To compile. spread over with prepared stuffing and cover with another chila. Arrange stuffed chila slices on a plate and dress with chutney.7. 8. place a chila on a plate.
kasoori methi. red chilli powder. For Chutney: Mix coriander. For Salad: Cut onion. Stir in hung curd with bhuna roasted besan. take cauliflower florets and par boil them. tomato and cabbage into fine juliennes. chaat masala. For Tikka: Boil mushroom and keep aside. and place these veggies alternately. mint. add besan and cook for a minute. salt. . Grill it on a hot grill or oven for a few minutes. mustard sauce.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. Keep aside for at least two hours. Grease the skewers. Cut capsicum. onion. and lemon. ginger paste. Put salt. chicken masala. curd and jeera and grind it. tomato. citric acid or lemon and mix well. mustard oil. garam masala. Heat oil and add khada garam masala. potato and paneer in big cubes and add all this to the marinade.
roll out and invert over a tart mould to give it a ³katori´ shape. rawa. Wrap in clingfilm and keep aside for 15 minutes. Pipe the khoya-paneer mixture into the prepared katoris and garnish with dry fruits and tangerine zest.Creamy and Crunchy Surprise Ingredients: 200 gm Maida 50 gm Rawa For shortening and deep frying Amul Ghee A pinch of Salt 2 nos. Divide dough into small balls. Add to hot ghee and deep fry on a low flame. Add to the khoya-paneer mixture and mix well. . Remove from ghee and drain on absorbent paper. cook the khoya till slightly golden and khoya becomes soft and moist. In another pan. Combine the maida. 6. 4. 5. Mix in paneer and mash together to form a thick smooth paste. Mix well and knead to a stiff dough using water. 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 rose petals with ½ cup water and powdered sugar and cook till thick and syrupy. Heat the orange juice and reduce till thick and syrupy. 2. Heat ghee in a kadhai. Cool slightly and fill into a piping bag. 2 tbsp ghee and salt. 3. Now add the reduced Orange juice to the paste.
cumin. In a pan cook the mango to a pulpy consistency and keep it aside. Roll out into thin rotis. milk. Divide the dough into eight and shape into rounds. 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. Semicook the rotis on a hot tava.ajwain and mango powder to smooth dough with salt. . Prepare fruits by cutting them fine. .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. Serve the rotis with hot jam and honey.
Mix in dry fruits and tangerine rind. 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. stirring continuously. remove and keep aside. Remove. Tangerines (zest grated) For the Sugar Syrup ½ cup Sugar ½ cup Water 2 nos. 9. remove and cool. cool and refrigerate for a while till well set. Dip prepared wontons (gujiyas) in the syrup. 7. Spoon the paneer-condensed milk mixture into a baking tray. 5.Mithai Platter Ingredients: For the Kalakand 100 gm Amul Paneer (mashed) 100 ml Amul Mithaimate (condensed milk) 7-8 nos. 3. drain and keep aside. Wrap in clingfilm and keep aside. 10. Heat khoya and cook for a few seconds. Stew paan leaves for a few seconds. Remove. 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. top with a layer of sweetened paan leaves and gulkand. 6. Place stuffing in the centre of each square and shape like a wonton. till thick like a jam. Combine rose petals and sugar in a heavy-bottomed pan and cook on a medium flame. cook for a few minutes. Divide the dough into small portions and roll out into squares. Combine water and sugar and cook to achieve a one-string consistency. Combine paneer with mithai mate and mix thoroughly. Heat oil and fry wontons till golden and crisp. . Place a gujiya on top of each mithai piece and garnish with shredded sweetened paan leaf. salt and ghee and knead to a semi-stiff dough. Remove and drain on absorbent paper. Combine maida. Magai paan leaves Method: 1. 4. cut into squares and place each square in a soup plate. 8. 2.
2. Remove from flame and add cream. Return it to the flame and mix in butter and cook till thick and glossy. Peaches Method: 1. Melt chocolate in double boiler and remove. 3. Keep aside to cool and mix in chopped walnuts. Whip the cream and add chopped kiwi and peach .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. Cut in the butter using only finger tips till it resembles bread crumbs. . 6. spoon in some truffle followed by caramel mixed with chopped walnuts and top up with fruit cream. Make a dough with cold milk and refrigerate for 10 minutes. Heat sugar in a pan with water and caramalize. Coat prepared tart shells with melted chocolate. Bake in a preheated oven at 180C for 20-30 mins. Reserve some chocolate. Heat cream till it boils. Kiwis 2 nos. Serve chilled. 7. Roll out the dough and cut in rounds and line the muffin cups. Combine maida with baking powder and sugar. mix into the chocolate and cool. 4. 5.
Add the herbs and salt and pepper. . Put the pasta into the water and cook till done. Seal and trim the edges. Finishing: Bring water to a boil for cooking the pasta. Cook till thick. Place a tsp of spinach filling and place another disc on top. Put olive oil in a sauce pan and add chopped garlic. Mix chopped spinach and cheese and all the herbs with salt and pepper. For Filling: Grate cheese and blanch spinach. Cut or trim the edges with a cookie cutter. Place the pasta onto the sauce. For Sauce: Blanch tomatoes and chop finely. Garnish with cheese with required. salt and water. 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. Roll out the dough into 3'' discs. Place sauce onto the plate. Add tomatoes and cook then add tomato puree.
remove and drain. Finely slice the other apple and arrange the slices in a fan fomation as garnish on the shrikhand. Place the glass on a plate. Chop one green apple finely. place a ring mould in the centre and spoon batter into the mould. 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. Tie the curd in a muslin cloth and leave to hang to drain out water. powdered sugar and cinnamon powder and mix chopped apple into this. 5. 2. place malpuas. Remove. Fry till golden on one side. Whisk together the hung curd. turn over and cook the other side till golden. 3. milk and water to make a smooth batter.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. maida. remove mould. heat ghee in a frying pan. sprinkle over with cinnamon powder and serve. 4. put into the sugar syrup for a minute. Combine khoya. Green Apple 2 tbsp Powdered sugar 1/4th tsp Cinnamon powder Method 1. Scoop this shrikhand into glsses and refrigerate to chill. . For malpuas.
Tomatoes (diced) 1 nos. Grind the mixture and strain it. salt and cook for 5-7 minutes. Mix in cream and kasoori methi. 4. make a bed of the gravy in a bowl. 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. Boil till tomatoes are cooked. Green Cardamom 2 sprigs Basil leaves 2 tsp Kasoori methi 2 tbsp Amul Butter 1 tbsp Amul Cream Method 1. Spoon spinach mixture over it and roll it to form a cylinder. 3. cut cannelloni crosswise and place on the gravy. salt and pepper and cook for 2 more minutes.Ingredients For Cannelloni 250 gm Amul Paneer 2 tbsp Cornflour 1 tbsp Amul Butter 1 tsp Garlic (finely chopped) 1 nos. 6. 2. . Mix in spinach. Onion (diced) 5 cloves Garlic ½ ³ piece Ginger 1 tbsp Cashewnuts 4 nos. Boil water in a deep saucepan and put in all the ingredients for makhani gravy except kasoori methi. 5. Black Peppercorns 1 nos. Roll cylinders in semolina and deep fry till golden. butter andcream. add prepared gravy mixture. To serve. Heat a kadhai and add butter. Remove from flame and mix in dill. Mash paneer and combine with cornflour and salt. Once butter melts. Repeat procedure with remaining paneer and spinach mixture. Take a portion of paneer and flatten it. 8. Heat butter. Heat oil. add garlic and onions and saute till onions are translucent. 7. Seal the sides.
3. 2. half the garlic and sauté till onion is translucent. 4. Heat ghee. heat butter. add half the onion. Onions (finely chopped) 2 tsp Garlic (finely chopped) To taste Salt 2 tbsp Amul Butter 2 stalks Celery (finely chopped) ½ nos. oregano and ginger and sauté till mushrooms are done. . 6. Mix in barley. 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. 5.Ingredients 1 nos. rice. Onions (finely chopped) 2 nos. 3 cups water and salt and cook till barley is tender. 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. Mix in capsicum. add remaining garlic. onion and celery and sauté till onion is translucent and celery releases flavour. In a frying pan. chilli flakes. Wash and soak barley and rice for 20 minutes. mushrooms. 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.
add the masala curd mixture and cook stirring continuously for 10-15 minutes till very thick. Onions (finely chopped) 2 nos. peppercorns and dried red chillies. 9. 4. Mix in green peas and salt and cook till peas are done. heat oil. cumin seeds. 5. Remove into a greased tray and freeze for half an hour till it sets firmly. red chilli powder. Combine the hung curd with besan. saunf. 3. 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. 10. tomatoes and all the spices and cook till oil separates. 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. Mix in onions. salt and 1 tbsp heated oil. Heat ghee on a tawa and shallow fry pithore cakes on both sides till golden. This is kadhai masala. Keep aside. 2. Roll both sides in semolina. For green peas masala. Separately roast the coriander seeds. Once set. Combine and grind to a fine powder. add garlic and ginger and saute for a few seconds. turmeric powder and salt and mix well. For mathris. 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. . Heat ghee is a large frying pan. combine maida with ajwain. 8. Add water and knead to a smooth stiff dough. 6. Combine kadhai masala with curd mixture.Pithore Cake on Green Pea Masala with Apple Chutney. 7. cut into round cakes using ring cutters.
Whisk besan into 1 cup water. Divide dough into small portions and roll out each portion into a rectangular roti. 3. Mix in red chilli powder and salt and cook for 2 more minutes till apple is mashy. Cut into triangles. To serve. Melt the butter and add kasoori methi. 3. Banana Chips Ingredients: 6 nos. place a pithore cake on top and place a mathri over this. Sauté for a few seconds and mix in tomato puree. Combine apples with 1 cup water. Remove and drain on absorbent paper.11. Deep fry the triangles till golden and crisp. 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. Follow with peas masala. 2. Raw Bananas (thinly sliced lengthwise and put in ice water) To taste Salt . Drizzle tomato kadhi sauce around it and arrange banana chips. spoon some peas masala in the centre of a plate. Heat oil in a kadhai. Remove cinnamon sticks and garnish pithore cake. sugar. add to the tomato gravy and boil stirring continuously till thick. red chilli powder and salt. Apple Chutney Ingredients: 2 nos. 4. pithore cake and mathri and top with some apple chutney. 12. 2. Drizzle around pithore cake. Apples (peeled and diced) 4-6 tbsp Sugar 3 tbsp Vinegar 3´ Cinnamon stick 1 tsp Red Chilli powder To taste Salt Method: 1. vinegar and cinnamon and boil till apple is cooked and mixture is just moist.
Arrange around pithore cake. Leave banana slices in ice water for 5-7 minutes or till manageable. Remove and drain on absorbent paper.To taste Red Chilli powder ½ cup Corn flour For frying Fortune Refined Oil Method: 1. Drain and pat dry. 2. Toss well with salt and red chilli powder till the masala coats the slices. Toss in cornflour also. . 4. Heat oil in a kadhai and deep fry chips till crisp and golden. 3.
Wonton wrappers 1 nos. mix in some saffron and make a thick sugar syrup. a pinch of saffron. Pears (peeled and halved) 2 nos. 6. Cook till nearly dry. place a gajar halwa triangle on a plate and place a pear half beside it.Gajar Halwa Spring Roll with Saffron Sabayon / Mascarpone Built Ingredients: 250 gm Amul Ghee 1 ½ kg Carrots (peeled and grated) 10 nos. Serve a dollop of pistachio marscapone on the side and drizzle over with saffron sabayon. Heat oil in a kadhai and deep fry triangular parcels till crisp and golden. Keep aside. Coarse grind boiled pistachios with some prepared syrup. Mix in crushed cardamom. Poach the pear halves till tender and glazed. 4. mix in khoya and cool. sprinkle over with sesame seeds and keep aside. 7. 8. Remove and drain on absorbent paper. Beat egg yolks with 3 tbsp sugar. mix in cream. Combine 1/3rd cup sugar with ½ cup water and make a syrup. fold to make triangles and seal the edges with beaten egg. To serve. Combine ½ cup sugar with ¾ cup water. 3. Whip the marscapone and mix in pistachio paste. Heat ghee in a kadhai and fry the carrots till tender and translucent. Egg yolks 150 ml Amul Cream 100 ml Amul Milk Method: 1. sugar and condensed milk. 9. . Dip fried parcels in the syrup. 5. 2. Green Cardamoms (crushed) To taste Sugar 1/3rd tin Amul Mithai mate (condensed milk) 200 gm Khoya (grated) 6-8 nos. Spoon halwa into wonton wrappers. 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. milk and cook over a double boiler till thick and frothy. drain.
Pipe stars onto the cake using the piping bag and chill till set. Shape into small balls. Cover the cake with the remaining cream. gently add the chhena balls and poach them till done. Whisk the curd. Cut rasgullas in half. 12. If rasgullas are done. 5. Peel and cut tangerines and sweet limes into segments. Sweet limes 1 nos. Mix quickly but gently to a smooth batter. Clarify it by spooning off the grey layer. 4. 9. butter and vanilla essence together till smooth and frothy. remove cake from the oven and after a few seconds. . 13. Check the cake. While the sugar syrup is cooking. baking powder. Insert a skewer or knife in the centre. Place on flame and stir till sugar dissolves. Fold in the flour mixture alternating with milk. Check the sugar syrup. remove and cool. 10. 7. mix in 1 tsp flour and knead till very smooth and light. If it sinks to the bottom. Preheat oven to 170*C. 8. Grease a cake tin and line it with butter paper. demould it and leave to cool. grate/crumble the chhena. Arrange the rasgullas and place one more layer on top. Heat the milk till it is lukewarm. Cut the cake into three horizontal layers. drop one in a deep bowl full of water.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. 3. Pour into the cake tin and bake on the centre rack for 20 minutes. 2 cups water and star anise. Bring the mixture to a boil. If it comes out clean. caster sugar. Butter paper Method: 1. Arrange one layer of the cake on a presentation plate. 6. If syrup has come to a boil. 2. soda bicarb and cocoa powder together. Meanwhile in a saucepan mix 3 cups of sugar with ½ cup milk. Arrange the tangerines and sweet limes as shown. Star anise 3 cups: Sugar 400 ml: Non-dairy cream 3 nos. the rasgulla is cooked. 11. Sift flour. Whip the non-dairy cream till soft peak stage. Fill half the whipped cream into a piping bag with a large star nozzle. Tangerines 3 nos. To test whether rasgullas are cooked.
3. Whisk eggs butter and sugar together till light and fluffy. Fold in the remaining ingredients gently. Remove the paper cups and replace with fresh paper cups. When done remove from the oven.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. Cook for a few minutes before adding the egg white 5. 7. Marzipan Raw Recipe Ingredients 500 g Icing Sugar 250g Almonds Powdered 1 tsp Almond Essence 2 tbsp Rose water Food colouring Method 1. 9. Soak the oats in whisked curd for a few hours preferably overnight in a bowl refrigerated this allows for natural fermentation. 2. Pre-heat the oven to 200*C. 4. but not too much. Bake for 20 minutes or till done by checking the muffins with a skewer. When it starts to form a ball remove and roll on a greased marble slab 6. Note:For regular muffins please replace Oats with white flour. In a clean bowl mix all the ingredients to a smooth dough. 6. 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. 3. 8. In a pan dissolve half the sugar with rose essence 2. Remove the cakes and cool on a rack. Divide into four and add colour to each portion. If the skewer comes out clean the cake is done. 5. 3. Spoon the mixture into muffin trays which have muffin paper cups inserted into the depressions. Cling wrap till required. 2. Divide and add food colour 7. Grind the blanched almonds with the remaining sugar to a powder. Cling wrap and use as required. . Add this to the pan of sugar 4.
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 . When the meringue is stiff fold in nuts.Meringue Cookies Ingredients 100 g Caster sugar 2 Egg white 1/4 tsp. 5. 3. 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. Space between each. Whisk egg white with lemon juice & caster sugar in a clean bowl. Roast & powder nuts fine with a very little sugar. 4. Vanilla essence Method 1. Pipe small swirls on a well greased baking tray. 6. Lemon Juice 80 g Almond powder a pinch Salt 1/4 tsp. 2.
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. 7. Combine all the ingredients with enough lukewarm water to make a smooth soft dough. 4. 2. Carefully place the roti on the inverted kadhai and roast till done. Knead the dough again and divide into small balls. 8. Fold and serve. 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. 3. 5. Flatten each ball slightly and roll into a small chapati. Invert a kadhai on a gas flame and heat the kadhai. 6. THE DOUGH SHOULD NOT BE STICKY. Rest the dough for about 15 minutes by covering with a moist cloth.
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. Mix in the minced rosemary and thyme and check seasoning. flatten the dough and pass it through the largest gauge and fold. start reducing the gauge to progressively thinner gauges and keep passing the dough through the machine. Separate the Thyme and mince finely. Put the mixture in a blender and blend to a smooth paste. 4. Place a shallow frying pan on medium heat and add a teaspoonful of butter to it. Crack an egg into the well and add a pinch of salt. Repeat the procedure a few times. Remove from heat and cool. When it starts to come together. 7. Mix in the grated pumpkin. begin kneading it into a firm but smooth dough. Mince the Rosemary. 5. fold in parmesan and ricotta and mash together really well. Cover and keep aside. Place the flour in a mound on the work surface and make a small well in the centre. Immediately add in the onion and garlic. 6. Once the mixture cools. When you achieve a rectangular shape. 3. . Lightly toast the fennel seeds. Add a little stock and simmer the mixture slowly. Using your fingers slowly combine the egg yolk and white and start incorporating the egg into the flour. Grate nutmeg over the mixture and mix thoroughly. salt and pepper. Saute lightly till garlic colours lightly and onions become translucent. stirring occasionally till the water drains out and pumpkin is cooked. Keep aside. Using the pasta machine. occasionally dusting it with flour. Peel and deseed the pumpkin and grate using a coarse grater. 2. 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. Chop the walnuts.Italian Pasta Dumplings recipe by Chef Manu Chandra STUFFING 1 nos. Thinly slice the garlic and mince onion finely as shown. Keep stirring the mixture till pumpkin begins to take on some colour. Crush the toasted fennel in the mortar pestle and mix it into the pumpkin. pass again.
add the cooled ravioli to it and let it heat all the way through. Remove from the ice water and set aside. Prepare the parmesan tuile as shown. Remove them with a slotted spoon and immediately transfer to ice water to stop the cooking. about a minute. Make a small ball of the filling (the size of a small marble µkancha¶) and place it in the centre. 9. Using the back of a fork. . bring plenty of water to a boil. Lightly brush the rims with water and place another disc on top. cut 16 circles of the pasta dough. tuile and salad. For the sauce. Decorate the presentation plate with balsamic reduction as shown and arrange prepared ravioli on it as shown. Lay the sheet out onto the work surface and using the cutter. 13. shape it with your hands. heat butter in a frying pan till it starts to bubble and slowly turns brown. 11. press the sealed rims to give it a crimped pattern and seal them further. turning it and letting it turn brown. Take off the pan. Repeat with remaining pasta discs and filling till you have made 8 raviolis. 10. Gently lift and seal the ends with your fingertips. gently release the ravioli in it and let them cook till they float up to the top. Garnish with grated parmesan. place one pasta disc on the work surface. Flambé it with a little brandy and immediately add the sage and walnuts.8. To assemble the ravioli. and let it cool. When the sauce has emulsified. Heat grated parmesan in a non stick pan. 12. In a saucepan. Mix in a little water and balsamic and stir very well. Serve at once.
cook for 10 seconds on each side. anardana powder and sugar. bhunna jeera. Heat oil and add the scallops. lemon. Serve hot. salt. Cook till tamrind is cooked and thick. Keep aside seperaely de seed the fresh cherries and put half in a 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. black salt. salt and ginger garlic paste. . chilli. Remove and drizzle the cherry chutney. add tamrind. Strain and add half the cherries.
Seperately whisk the cream till hard. Don¶t over heat the chocolate. . Quickly fill the piping bag and pipe a layer of chocolate. Melt the gelatin on the double boiler. Once again pipe the chocolate. Lightly oil the terrine mould and dust compeltely with powdered sugar. seperately break the chocolate in a dry bowl. Now fold the chocolate and the cream with a light movement of spatula and finally fold the gelatin.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. Take a vessel add water and let it boil. then place the rasmalai one after the other. the same as chocolate. Demould and cut into slices. Place this bowl over the boiling water and melt it till has no lumps and remove from fire. Cover and refrigerate for at least 2 hours. Now pipe again the chocolate and then place the rasmalai on top.
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. 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 .
toss well and keep aside. Spread stir fried veggies on top. oyster sauce. Add noodles and cook till almost done. Steam in bamboo baskets for 10 minutes . soya sauce and 1 tsp oil. Drizzle with the sauce for sizzle effect. Combine with salt. Alternatively. Divide into 6 equal portions. For Stir Fried Veggies: Chop vegetables in dices and keep aside. add the vegetables and the remaining ingredients. Wash in running cold water and keep aside. place the momos on skewer sticks and place at an angle on the noodles. Place a mound of pad thai noodles in the centre and place the momos on the sides. add the rest of the ingredients and toss well on a high flame. Keep aside this stuffing. Remove and knead again for a minute. season well. Place a portion of the stuffing in the puri and shape like a momo. Boil water for noodles . To be heated into a sauce: For the base . Keep covered under cling wrap for 1 hour.Slices of yellow and green zucchini Plating . add oil and mix well.Heat the sizzler plate and place the slices of zucchini. Toss well on a high flame. Drain off excess water. Keep aside. salt and water to make a semi stiff dough. Heat oil in a wok. Heat 1 tsp oil in a wok and toss the momos for glaze and keep aside. pepper. . Keep aside. juiced Dash of soya sauce Sizzler base: Zucchini-both colors (yellow and green) Method: For the Momo: Finely chop all vegetables. Add cooked noodles. Cool. Shape each roundel into a mini puri. For Pad Thai Noodles: Cut the vegetables in dices/ triangles. For Dough: Mix flour. 3 Red bird eye chillies 1 Lemon. Heat oil in a wok.
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