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.

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

blueberries and cherries. Mix in tomato sauce. 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. Heat oil and fry spaghetti balls till golden and crisp. Top with reserved chocolate mixture and refrigerate for 30 minutes. 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. spaghetti. sauté onions till translucent and mix in maida. celery and capsicum. Green Capsicum (finely chopped) 4 nos. 2. cut into squares or fingers and serve. 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. Sauté till golden and whisk in milk. 3. 6. mix in digestive biscuits. mix in corn. Heat butter. 5. Cook mixture till thick. When set. 4. onions. almonds. Reserve some of this mixture and keep aside. . Shape the spaghetti mixture into balls and stuff each with a piece of mozzarella. Combine chocolate with butter and honey. For the sauce. In the remaining mixture. pepper and salt. cashew. pepper and salt and cook for 2 minutes more. Mix well and spread on a greased tray. marshmallows. 3. Mix in the tomatoes and cook till done. Finish with cream. 2. oregano. Cool the mixture.For Spaghetti balls 2 tbsp: Amul Butter 1 nos. heat oil and sweat the garlic. Onion (finely chopped) 2 stalks: Celery (finely chopped) 1 nos. Serve hot with prepared sauce.

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

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

2. Heat ghee in a heavy bottomed pan. Roll the cashew mixture into a long roll. 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. combine rose petals with 2 tbsp sugar and water and cook till thick.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. dunk in ice water. Remove. 4. Mix in cardamom powder and sugar-coated fennel. Drain cashews and grind to a smooth paste. Cut into bite-sized pieces and serve. In another pan. Cook till mixture comes together. drain and shred. . Spread cashew mixture onto a butter paper and spread flavoured roe jam in the centre. Mix in 3/4th cup sugar and shredded paan leaves and dessicated coconut. 5. Keep aside. Bring water to a boil and blanch paan leaves for a minute. add cashew paste and fry well.

Add lemon Juice. Add refined oil. Check with a skewer and remove when done. Add apricots and cashew nuts. Grease the cake pan. Put the mix in the pan. De-seed the dates and chop fine. Mix in sliced kiwi fruit. Mix it with the wheat flour mix. Bake at 200 degrees for 30 minutes. and then add the melon seeds. Add cinnamon powder and honey. Mix in the cream and sugar. Remove from heat. Mix dates and sugar in a mixer. For Fruit Sauce: Chop the mango and apple finely and sauté in ghee. .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. baking powder and cocoa powder together.

Put the phirnee aside to cool. Boil cream separately and gently pour into the semi cooled sugar caramel. Serve hot phirnee with a dollop of caramel sauce and sliced pistachios over it. Stir in sugar and cinnamon and cook for 2-3 minutes on slow fire.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. 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. . Grind the rice fine in a mixer and keep aside. In a pan bring the milk to a boil with the cinnamon powder and reduce slightly. Caramel Sauce In a pan combine sugar and water and heat till a thick brown syrup is made.

Cover 8 balls with gold varq and remaining 8 with silver varq and keep aside. When the balls come to the surface. both types of cardamom powder and cinnamon powder and continue cooking while mashing the moong. 4. drain on absorbent paper and crush with hands. Remove. Mix well and divide into 16 equal portions. Combine khoya and chhena with maida and knead gently. 8. Reserve 2 tbsp of the mixture and divide the remaining mixture into 16 equal portions. Onions (finely sliced) ¾ cup: Amul Butter 2´ pc: Ginger (finely chopped) 4 nos. Heat ghee in a kadhai. drain on absorbent paper and cool. Meanwhile. 9. Drain the moong and combine with 1 ½ litres water. coriander. ginger.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. remove gently. reduce to low heat. cumin powder. Keep aside. Melt ghee in a tadka spoon. green chillies. 7. Combine reserved khoya mixture with cardamom seeds. Take care to keep swirling the ghee with a spoon without touching the balls. butter. add chopped dill and pour over the prepared dal. pepper powder. Simmer for a few more minutes and stir in the lemon juice. mix in the fried onions. red chilli powder. Mix in cream and adjust salt. 6. heat oil in a kadhai and deep fry the onions till crisp and brown. 10. Shape khoya mixture into small balls and stuff each with the cardamom-pista mixture. . turmeric powder and salt and bring to a boil. 3. 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. cover and cook till done. If dal has cooked. Garnish with gold and silver balls and serve hot. 5. pistachio slivers and crushed saffron. 2. add the balls and deep-fry over medium heat till golden. Pistachios (blanched and cut into slivers) 1 tsp: Saffron (crushed) 1 tsp: Dill (finely chopped) Method: 1.

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

coriander powder. Add ground spinach and simmer for 5 minutes. salt. Heat oil in a kadhai and deep fry banana flakes till golden and crisp. drain and refresh with cold water. Add ginger-garlic paste and cook for 2 minutes. Slice bananas into paper thin flakes. . banana crisps and makhana. Repeat the procedure with ³Makhana´. Finely chop chillies and onions.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. khoya. Add tomato puree. sugar. Garnish: Pour cooked spinach over garam masala. Remove the spices and sauté finely chopped chilli and onion till it has browned. bay leaf and black pepper. turmeric. Garnish with fresh cream. fry the clove. Grind finely in a mixer. Heat butter in a pan. Remove flakes onto paper towels to drain off extra oil. cardamom.

until cheese is melted. Add mustard and 2 cups of the cheese. In a saucepan. Continue cooking. 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: . Combine the sauce mixture with the drained macaroni. Immediately place both cheese slices on bread and cover with thin strips of chicken ham . Grease a square baking dish. 3. Spoon into the prepared baking dish and top with the remaining 1/2 to 1 cup of shredded cheese. 2. 3. stirring continuously. Open Sandwich Ingredients: 2 tbsp: Amul Butter 2 slices: Bread 2 nos: Amul Cheese slices 25 gm: chicken ham (finely sliced) Method: 1. stir in flour and whisk until smooth. Spread a thin layer of butter on one side of the base bread slice and place buttered-side-down. until thickened. Immediately transfer into a pre heated oven at 150 degrees for 5 minutes. 4. and milk and cook.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. Remove from heat and let cool 2 to 3 minutes before serving. pepper. When side is lightly browned. stirring constantly. Heat a small skillet to medium high heat. melt the butter. in hot skillet. 2. cream. 4. Mix in salt. Heat oven to 180°C. top with a dollop of mac & cheese.

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

Heat ghee and fry sevaiyan in it till golden brown. combine the khoya with half the milk and ½ cup sugar and cook to make rabri. Combine ½ cup sugar with just enough water to cover it and cook till a two-string consistency syrup is made. In another vessel. followed by a layer of firnee. 2. combine remaining milk with remaining sugar and ground rice and cook to make firnee. Keep aside. Serve chilled. . topped with almonds. 3. Top with a layer of rabri. In a serving bowl. Repeat the process for all serving bowls. 4. In a frying pan. Mix in fried sevaiyan and cook for a few more minutes. Mix in cardamom powder. 5.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. make a layer of sevaiyan.

combine the beans and cauliflower stem with cornflour. Shape into koftas. red chilli powder and salt. cover the vessel and cook till done. In a bowl. In a deep vessel. 2. 5.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. Also deep fry sliced onion till brown and crisp. For koftas. Add salt. Heat oil in a kadhai and deep fry the koftas. 3. sprinkled over with fried onions and mint leaves. In a deep pan. 4. add spice water and curd water and bring to a boil. When cumin crackles. Serve the koftas on a bed of the prepared rice. Mix in rice and some more salt if required. boil for two more minutes and keep aside. Boil the rice on a high flame and when rice is just undercooked. whisk the curd with an equal amount of water. . 6. ginger-garlic paste. reduce the flame. boil 1½ cups of water with green cardamom. heat butter and add cumin seeds. black cardamom and peppercorns for 5-7 minutes.

Combine the onion paste with ginger-garlic paste. Mix in tomato puree and khoya and saute.Gobi Musallam Ingredients: 1 nos Cauliflower (separated into florets) For frying Fortune Oil 2 nos. arrange florets in a plate and pour gravy around them. 2. Heat oil in a frying pan and saute chopped onion with whole spices till onion is golden and spices release flavour. . 5. Drain on absorbent paper and keep aside. Keep aside. turmeric powder. sprinkle over with almonds and place fried green chilli on top. Apply silver varq. Keep aside. Heat oil in a kadhai and deep fry cauliflower florets till golden brown. Cool and grind to a paste. 3. Onions (1 ground to a paste. Heat oil in a tadka spoon and fry the green chilli whole. red chilli powder and coriander powder. Serve hot. To serve. Mix in onion-spice paste. 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. Heat 1 tbsp oil in a frying pan and saute the onion-ginger-garlic paste. 6. 4. add cauliflower and water and cook till cauliflower absorbs the flavour and gravy thickens.

Shape into kebabs and stuff with mushroom mixture. cumin seeds and salt with water to form a smooth stiff dough. green chillies. Saute onions till translucent and mix in mushrooms. 2. onion. mint leaves. Roll kebabs in breadcrumbs and keep aside. Heat butter and add in onions. For green dip. green chillies and coriander leaves. For curd dip. Keep aside. Mix maida. red chilli powder and salt. ginger-garlic paste. Remove into a bowl and place on a plate. Chill. black pepper powder. Charcoal Method: 1. 6. mix coriander leaves. salt and lemon juice and blend to a smooth paste. cumin powder and cinnamon powder and mix very thoroughly. Saute on a high flame till water evaporates and keep aside. 3. 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. cucumber. Heat the coal till red hot and place into . 4. combine hung curd with cumin powder. Combine paneer with red chilli powder. salt. 5. garlic.

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

Mix in vegetables and cook till done. Add 1 cup water and bring to a boil. In a frying pan. 3. Mix in lemon juice and zest and serve hot. Heat oil and add cumin seeds. salt and pepper and sauté for a few seconds. add ginger-garlic paste. When water starts boiling. 2. 4. . When cumin crackles. heat butter. whisk in the curd and stir continuously till the mixture comes to a boil again.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. mix into the soup and remove from flame.

Add cumin and coriander seeds. stirring occasionally. add sliced onion fry till golden brown. Raita: Whisk curd with salt and red chilli powder. Mix in the boondi. .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. Adjust seasoning and cook covered till done. Mix in the pink salmon once the rice is half cooked. Add garlic paste and washed and drained rice. Fry the rice well and add a mixture of stock and water. Cook uncovered.

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

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. Fill into martini glasses and chill to serve. Mix rice flour. Heat oil and temper with ginger. Grate papaya and coconut. 6. Keep aside. Serve with chilled dessert. coriander seeds. Pile the salad into a halved coconut shell. To serve. Peach 2 tbsp: Melon seeds 4 tbsp: Sugar Method 1. Keep aside. 2. 5. Sweeten the hung curd with sugar and mix in sliced peaches and melon seeds. Mix in salt and pepper and rice flour paste. salt and turmeric powder with water and make a firm dough. layer the prepared rotis with green tomato and corn filling to make a stack. Mix in chopped green tomatoes. sugar. 4. salt and pepper. . cumin seeds. Roll out into a flat roti and cook on a pan. corn kernels and minced Jholokia. Season with lemon juice.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.

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

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

Add the herbs and keep aside. . Plait the bread. Bake at 225* C for 30 minutes. butter. 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. Place into greased baking tin. Filling: Chop chicken fine and cut all the vegetables into fine dices. eggs .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.Sugar in a bowl mix well . Remove onto a rack and allow to cool. Finish: Roll out the dough. In a pan cook all the vegetables together. 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. sieve flour together with baking powder. Divide into two long rolls. Fold in the filling.

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

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

7. lemon juice and prepared chilli oil. For the roll. Whip the scooped out peach with curd and sugar in a blender till smooth. Repeat procedure with remaining dough and stuffing. Scoop out some flesh to form cups. Keep aside. 8. remove. Heat 1 tsp oil and add Bhut Jolokia to it. Flatten out one half into a rectangular shape. When chilli splutters. 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. pat dry and cut into slices. salt. Heat oil and add in the cumin seeds and coriander seeds. 2 tsp water and sugar and cook till done. combine raw papaya with salt. Fill into prepared cups and garnish with melon seeds. green tomatoes. 4. 6. When spices crackle. Serve alongside peach cups. Peach 4 tsp: Amul Curd 1 tsp: Sugar For garnish: Melon seeds Method 1. Mix corn kernels. ginger. 2. remove from flame and keep aside. To serve. spread chutney on a plate and arrange rice rolls on it. Divide prepared dough into half. turmeric powder. black pepper. Boil water in a soup pot and add the cylinders. 3. drain. Mix in 1 tsp of rice flour to help bind the mixture. mix rice flour with a pinch of salt and warm water to make a smooth dough. For the smoothie. cut a peach into half and deseed carefully. When cylinders start floating. . For the chutney.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. mix in coconut and cook till golden. 5. spread over with half the prepared stuffing and roll into a cylinder.

4. lemon juice and 11/2 tbsp sugar into the cooled cream mixture. Strain and fill into piping bag. Pour the orange cream mixture on top of the biscuit mixture and chill till set. . Combine biscuits with 2 tbsp cocoa. Heat 1 cup water and dissolve ¾ packet of jelly crystals. Garnish mousse glasses by piping prepared icing onto the surface and plaing orange segments decoratively. Refrigerate for 5 minutes. 3.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. maida and ½ cup water. 5. 6. 2. cool a bit and mix in 1 tsp butter. Mix lemon zest. Serve chilled. Cook on a low flame stirring continuously till mixtue thickens. Refrigerate the cream for 5 minutes. Combine 11/2 tbsp sugar with 1 tbsp cocoa. 2 tbsp butter and cashewnuts and press into glasses. Cool and mix in cream.

3. In a pan. 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. amchur powder and salt and simmer the gravy. mix in brown onion paste. 6. 4. Heat butter in a frying pan and sear the chicken breast. cardamom powder and salt and keep aside. . Heat 1 tbsp oil in the same pan and add kasoori methi and whole spices. 5. Season with salt (if required). 7. Marinate chicken with ginger-garlic paste. cashew paste and curd and cook stirring continuously till oil separates. Grind to a smooth paste. Serve hot.Kumbh bharwan murg Ingredients: 4 pieces Chicken breast 3 nos Onions (2 sliced. coriander powder. 2. Add turmeric powder. heat butter and sauté chopped onion and mushrooms. red chilli powder. Bake marinated chicken pieces in a preheated oven at 120*C for 10 minutes. Remove and keep aside. add to the gravy and simmer till done. Heat oil in a pan and fry sliced onions till brown. Grind cashew nuts to a smooth paste. When spices crackle. Slit the chicken breast and stuff with prepared mushroom mixture. Remove.

2. add 1 tbsp dry besan and fry till it browns. (It should look like a gatte ka roll). and finally in the end add the cooked besan log and serve hot. 5. 3. add the roll and simmer till cooked. Remove and keep aside. Roll the dough over this and seal in the spinach mixture. cinnamon and salt.mix in cream and the brown besan. Remove and heat the remaining oil.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. Mix in tomato puree. 4. salt. Boil water in a deep pot. Combine besan. In the same pan. 6. cloves. Roll out the dough and spread the spinach-paneer mixture over it. . heat ½ tbsp oil. cook for a few minutes and check seasoning. Add whole spices and garlic paste and sauté for a few seconds. Heat 1tbsp oil and sauté the cooked roll till golden. Keep aside. Boil water and blanch spinach and chop finely and mix in the paneer. red chilli powder and 1 tbsp oil with water and knead to a smooth firmish dough.

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

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. Make a paste of 1 tsp cornflour with 1/4 cup water and add to the sauce. Season with salt. For Stir fry: Chop vegetables in chunks and stir fry in 1 tsp hot oil. Finely chop ginger. sugar and 1/2 cup water and bring to a boil. add tomato puree. Put a big 6'' ring and a 3'' ring in the centre to make the noodle basket. red chilli powder. lemon juice and 1/2 tsp garlic paste and keep it aside. tomato ketchup. Dip the chicken legs in this batter and deep fry to a golden colour. salt. Heat oil and fry the ginger. garlic and onion. Simmer for 4-5 minutes and remove. Pour the sauce on the inner circle of the fried noodle ring. Fill the well with the stir fried vegetables. Fill these slits with a paste of salt. Add the paste to the oil. garlic and onion. To serve: Put the noodle ring on the plate. Make a paste of red chilies with vinegar.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. Put boiled noodles within the rings and fry to a golden colour turning it just once. Serve. . For Noodles: Boil the noodles and drain them. Heat oil in a shallow pan. Arrange the fried chicken legs in the well and garnish with chopped spring onions.

pour into bowls and freeze. pour in the prepared batter and spread it. . Sauté for a few minutes and add raw papaya. When cumin crackles. salt. 3. cook for a few seconds and remove from flame. 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. blend the peaches in a mixer with sugar and coconut. heat oil and add in coriander seeds and ginger.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. Add very little water if required to make a smooth thinnish batter. Whisk coconut milk with curd and keep to chill. Peaches 2 tbsp: Sugar ½ nos. 2. Mix in corn. For the chutney. Cook till done and keep aside. Keep aside. For the chila batter. turmeric powder. remove and keep aside. 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. cook for a few seconds and mix in green tomatoes. For the stuffing. salt. 6. Coconut (half crushed & milk freshly squeezed from the other half) 1/4th cup: Amul Curd Method: 1. Cook the chila. 5. For the peach coconut crush. heat oil. add cumin seeds. 4. red chilli powder. coconut milk and minced Bhut Jholokia . whisk rice flour with curd. add coconut and fry till golden. melon seeds and turmeric powder. sugar and lemon juice. Cook till done. Heat a tawa or frying pan. Repeat the procedure. Fix in salt.

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

garam masala. mint. Grill it on a hot grill or oven for a few minutes. Stir in hung curd with bhuna roasted besan. curd and jeera and grind it. mustard sauce. For Salad: Cut onion. red chilli powder. take cauliflower florets and par boil them. Keep aside for at least two hours. citric acid or lemon and mix well. add besan and cook for a minute. Put salt. ginger paste. tomato and cabbage into fine juliennes. tomato. mustard oil. potato and paneer in big cubes and add all this to the marinade. For Chutney: Mix coriander. kasoori methi. and place these veggies alternately.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. For Tikka: Boil mushroom and keep aside. chicken masala. . onion. and lemon. chaat masala. Cut capsicum. salt. Heat oil and add khada garam masala. Grease the skewers.


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. . 4. 6. 2. 3. Wrap in clingfilm and keep aside for 15 minutes. 5. Heat ghee in a kadhai. cook the khoya till slightly golden and khoya becomes soft and moist. Mix in paneer and mash together to form a thick smooth paste. Remove from ghee and drain on absorbent paper. Add to the khoya-paneer mixture and mix well. Heat the orange juice and reduce till thick and syrupy. In another pan. Pipe the khoya-paneer mixture into the prepared katoris and garnish with dry fruits and tangerine zest. Combine rose petals with ½ cup water and powdered sugar and cook till thick and syrupy.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. Mix well and knead to a stiff dough using water. Cool slightly and fill into a piping bag. Now add the reduced Orange juice to the paste. 2 tbsp ghee and salt. Combine the maida. roll out and invert over a tart mould to give it a ³katori´ shape. rawa.

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. In a pan cook the mango to a pulpy consistency and keep it aside.ajwain and mango powder to smooth dough with salt. Serve the rotis with hot jam and honey. Divide the dough into eight and shape into rounds. milk. cumin. Prepare fruits by cutting them fine. Roll out into thin rotis.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. . .

Wrap in clingfilm and keep aside. Place stuffing in the centre of each square and shape like a wonton. 3.Mithai Platter Ingredients: For the Kalakand 100 gm Amul Paneer (mashed) 100 ml Amul Mithaimate (condensed milk) 7-8 nos. Magai paan leaves Method: 1. Combine water and sugar and cook to achieve a one-string consistency. Stew paan leaves for a few seconds. 5. remove and keep aside. Combine maida. Mix in dry fruits and tangerine rind. Heat oil and fry wontons till golden and crisp. 6. 8. drain and keep aside. Dip prepared wontons (gujiyas) in the syrup. Divide the dough into small portions and roll out into squares. Spoon the paneer-condensed milk mixture into a baking tray. Remove. Remove and drain on absorbent paper. cool and refrigerate for a while till well set. Heat khoya and cook for a few seconds. remove and cool. 7. Place a gujiya on top of each mithai piece and garnish with shredded sweetened paan leaf. Remove. salt and ghee and knead to a semi-stiff dough. top with a layer of sweetened paan leaves and gulkand. till thick like a jam. 9. 4. 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. cut into squares and place each square in a soup plate. 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. cook for a few minutes. stirring continuously. Combine rose petals and sugar in a heavy-bottomed pan and cook on a medium flame. Combine paneer with mithai mate and mix thoroughly. 2. Tangerines (zest grated) For the Sugar Syrup ½ cup Sugar ½ cup Water 2 nos.

Combine maida with baking powder and sugar. Melt chocolate in double boiler and remove. Heat cream till it boils. Whip the cream and add chopped kiwi and peach . 5. Keep aside to cool and mix in chopped walnuts. Cut in the butter using only finger tips till it resembles bread crumbs. Heat sugar in a pan with water and caramalize. Remove from flame and add cream. spoon in some truffle followed by caramel mixed with chopped walnuts and top up with fruit cream. Bake in a preheated oven at 180C for 20-30 mins. 7. Kiwis 2 nos. 6. . Coat prepared tart shells with melted chocolate. 2. Roll out the dough and cut in rounds and line the muffin cups. 4. Reserve some chocolate. mix into the chocolate and cool. 3. Return it to the flame and mix in butter and cook till thick and glossy. Peaches Method: 1. Serve chilled.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. Make a dough with cold milk and refrigerate for 10 minutes.

Cut or trim the edges with a cookie cutter. Garnish with cheese with required. Mix chopped spinach and cheese and all the herbs with salt and pepper. Add tomatoes and cook then add tomato puree. Place a tsp of spinach filling and place another disc on top. Keep aside to rest under a wet cloth for a few minutes. Put olive oil in a sauce pan and add chopped garlic. Add the herbs and salt and pepper. Cook till thick. Seal and trim the edges. .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. For Sauce: Blanch tomatoes and chop finely. salt and water. For Filling: Grate cheese and blanch spinach. Roll out the dough into 3'' discs. Place sauce onto the plate. Place the pasta onto the sauce. Put the pasta into the water and cook till done. Finishing: Bring water to a boil for cooking the pasta.

4. 5. remove and drain. Finely slice the other apple and arrange the slices in a fan fomation as garnish on the shrikhand. milk and water to make a smooth batter. 2. maida. 3. Green Apple 2 tbsp Powdered sugar 1/4th tsp Cinnamon powder Method 1. heat ghee in a frying pan. Place the glass on a plate. Tie the curd in a muslin cloth and leave to hang to drain out water. turn over and cook the other side till golden. powdered sugar and cinnamon powder and mix chopped apple into this. Chop one green apple finely. place a ring mould in the centre and spoon batter into the mould. Whisk together the hung curd. Combine khoya. For malpuas. . remove mould. sprinkle over with cinnamon powder and serve.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. Remove. Scoop this shrikhand into glsses and refrigerate to chill. put into the sugar syrup for a minute. 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. place malpuas. Fry till golden on one side.

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

add half the onion. chilli flakes. add remaining garlic. Onions (finely chopped) 2 tsp Garlic (finely chopped) To taste Salt 2 tbsp Amul Butter 2 stalks Celery (finely chopped) ½ nos. Heat ghee. 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. 4. half the garlic and sauté till onion is translucent. 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. sprinkle over with coriander and serve hot. .Ingredients 1 nos. 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. heat butter. Mix in barley. 3 cups water and salt and cook till barley is tender. mushrooms. In a frying pan. onion and celery and sauté till onion is translucent and celery releases flavour. Mix in capsicum. oregano and ginger and sauté till mushrooms are done. rice. Mix into the barley mixture. 2. Wash and soak barley and rice for 20 minutes. Onions (finely chopped) 2 nos. 6. 3.

Heat ghee on a tawa and shallow fry pithore cakes on both sides till golden. Combine the hung curd with besan. 10. add the masala curd mixture and cook stirring continuously for 10-15 minutes till very thick. tomatoes and all the spices and cook till oil separates. combine maida with ajwain. peppercorns and dried red chillies. Separately roast the coriander seeds. Heat ghee is a large frying pan. Roll both sides in semolina. cumin seeds. red chilli powder. 5. salt and 1 tbsp heated oil. Combine and grind to a fine powder. Keep aside. turmeric powder and salt and mix well. 2. Mix in green peas and salt and cook till peas are done. 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. Add water and knead to a smooth stiff dough. Mix in onions. 9. saunf. 4. 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 oil. Remove into a greased tray and freeze for half an hour till it sets firmly. 8. 6. 3.Pithore Cake on Green Pea Masala with Apple Chutney. Combine kadhai masala with curd mixture. For green peas masala. 7. Onions (finely chopped) 2 nos. This is kadhai masala. For mathris. add garlic and ginger and saute for a few seconds. cut into round cakes using ring cutters. Once set. . 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.

Drizzle tomato kadhi sauce around it and arrange banana chips. 2. Divide dough into small portions and roll out each portion into a rectangular roti. 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. To serve. Sauté for a few seconds and mix in tomato puree. Cut into triangles. Melt the butter and add kasoori methi. Raw Bananas (thinly sliced lengthwise and put in ice water) To taste Salt . 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. 4. Deep fry the triangles till golden and crisp. vinegar and cinnamon and boil till apple is cooked and mixture is just moist. Whisk besan into 1 cup water. Follow with peas masala. Heat oil in a kadhai. spoon some peas masala in the centre of a plate. Mix in red chilli powder and salt and cook for 2 more minutes till apple is mashy. Apple Chutney Ingredients: 2 nos. add to the tomato gravy and boil stirring continuously till thick. Combine apples with 1 cup water. Banana Chips Ingredients: 6 nos. Remove cinnamon sticks and garnish pithore cake. pithore cake and mathri and top with some apple chutney. red chilli powder and salt. sugar. Remove and drain on absorbent paper. 3. place a pithore cake on top and place a mathri over this. 3.11. 2. 12.

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

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

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

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

2. When the meringue is stiff fold in nuts. Space between each. Pipe small swirls on a well greased baking tray. Vanilla essence Method 1. Lemon Juice 80 g Almond powder a pinch Salt 1/4 tsp. 5.Meringue Cookies Ingredients 100 g Caster sugar 2 Egg white 1/4 tsp. 6. 3. 4. Whisk egg white with lemon juice & caster sugar in a clean bowl. Roast & powder nuts fine with a very little sugar. 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. 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 .

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

salt and pepper. flatten the dough and pass it through the largest gauge and fold. fold in parmesan and ricotta and mash together really well. . Using the pasta machine. Place the flour in a mound on the work surface and make a small well in the centre. Peel and deseed the pumpkin and grate using a coarse grater. When you achieve a rectangular shape. begin kneading it into a firm but smooth dough. Saute lightly till garlic colours lightly and onions become translucent. Mix in the grated pumpkin. Cover and keep aside. Using your fingers slowly combine the egg yolk and white and start incorporating the egg into the flour. Immediately add in the onion and garlic. 5. 3. stirring occasionally till the water drains out and pumpkin is cooked. start reducing the gauge to progressively thinner gauges and keep passing the dough through the machine. 4. 2. Put the mixture in a blender and blend to a smooth paste. When it starts to come together. 7. Thinly slice the garlic and mince onion finely as shown. Lightly toast the fennel seeds. Crack an egg into the well and add a pinch of salt. Mix in the minced rosemary and thyme and check seasoning. Grate nutmeg over the mixture and mix thoroughly. Add a little stock and simmer the mixture slowly. Mince the Rosemary. 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. 6. 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. Place a shallow frying pan on medium heat and add a teaspoonful of butter to it. Once the mixture cools. pass again. Keep aside. Repeat the procedure a few times. occasionally dusting it with flour.Italian Pasta Dumplings recipe by Chef Manu Chandra STUFFING 1 nos. Chop the walnuts. Separate the Thyme and mince finely. Remove from heat and cool. 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.

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

add tamrind.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. chilli. salt and ginger garlic paste. Strain and add half the cherries. bhunna jeera. Serve hot. cook for 10 seconds on each side. . lemon. Cook till tamrind is cooked and thick. Remove and drizzle the cherry chutney. black salt. salt. Heat oil and add the scallops. anardana powder and sugar. Keep aside seperaely de seed the fresh cherries and put half in a pan.

Take a vessel add water and let it boil. Now pipe again the chocolate and then place the rasmalai on top. Quickly fill the piping bag and pipe a layer of chocolate. then place the rasmalai one after the other. Place this bowl over the boiling water and melt it till has no lumps and remove from fire. the same as chocolate. Demould and cut into slices. 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. Seperately whisk the cream till hard. Lightly oil the terrine mould and dust compeltely with powdered sugar. Once again pipe the chocolate. Don¶t over heat the chocolate. . Cover and refrigerate for at least 2 hours. seperately break the chocolate in a dry bowl. Melt the gelatin on the double boiler.

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

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