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.

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

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

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

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

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.

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

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

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. Put the phirnee aside to cool.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. In a pan bring the milk to a boil with the cinnamon powder and reduce slightly. Grind the rice fine in a mixer and keep aside. . Stir in the rice and cook till mixture thickens and rice cooks. Caramel Sauce In a pan combine sugar and water and heat till a thick brown syrup is made. Stir in sugar and cinnamon and cook for 2-3 minutes on slow fire. Stir the sauce gently over a slow flame till all the cream is mixed in.

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

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

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

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

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

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

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

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

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

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

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

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

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

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. Pile the salad into a halved coconut shell. 3. corn kernels and minced Jholokia. Keep aside. Fill into martini glasses and chill to serve. Mix rice flour. Mix in salt and pepper and rice flour paste. Serve with chilled dessert. sugar. Keep aside. Heat oil and temper with ginger. Mix in chopped green tomatoes. 2. Peach 2 tbsp: Melon seeds 4 tbsp: Sugar Method 1. salt and turmeric powder with water and make a firm dough. salt and pepper. cumin seeds. To serve. Grate papaya and coconut. . 5. layer the prepared rotis with green tomato and corn filling to make a stack. 4. Season with lemon juice. 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. Roll out into a flat roti and cook on a pan. Sweeten the hung curd with sugar and mix in sliced peaches and melon seeds. coriander seeds.

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

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

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

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

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

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

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

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

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

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

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

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

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

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


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

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

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. cut into squares and place each square in a soup plate. 9. salt and ghee and knead to a semi-stiff dough. Remove and drain on absorbent paper.Mithai Platter Ingredients: For the Kalakand 100 gm Amul Paneer (mashed) 100 ml Amul Mithaimate (condensed milk) 7-8 nos. 6. cook for a few minutes. 4. Mix in dry fruits and tangerine rind. top with a layer of sweetened paan leaves and gulkand. drain and keep aside. 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. Heat khoya and cook for a few seconds. cool and refrigerate for a while till well set. Combine paneer with mithai mate and mix thoroughly. Divide the dough into small portions and roll out into squares. stirring continuously. 8. 7. Combine water and sugar and cook to achieve a one-string consistency. Dip prepared wontons (gujiyas) in the syrup. Tangerines (zest grated) For the Sugar Syrup ½ cup Sugar ½ cup Water 2 nos. Heat oil and fry wontons till golden and crisp. 3. Spoon the paneer-condensed milk mixture into a baking tray. Stew paan leaves for a few seconds. Magai paan leaves Method: 1. 5. Place a gujiya on top of each mithai piece and garnish with shredded sweetened paan leaf. . till thick like a jam. Combine maida. remove and cool. 10. 2. Combine rose petals and sugar in a heavy-bottomed pan and cook on a medium flame. Place stuffing in the centre of each square and shape like a wonton. Wrap in clingfilm and keep aside. Remove. remove and keep aside.

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

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

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

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

add remaining garlic. add half the onion. . rice. half the garlic and sauté till onion is translucent. Mix in barley. Onions (finely chopped) 2 tsp Garlic (finely chopped) To taste Salt 2 tbsp Amul Butter 2 stalks Celery (finely chopped) ½ nos. 3. 6. 2.Ingredients 1 nos. mushrooms. Mix in capsicum. Wash and soak barley and rice for 20 minutes. 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 into the barley mixture. In a frying pan. 5. Heat ghee. onion and celery and sauté till onion is translucent and celery releases flavour. sprinkle over with coriander and serve hot. Salmon fillet ½ tsp Red chilli powder To taste Salt 2 tsp Lemon juice 1 tbsp Mustard paste 2 tbsp Amul Butter 1 tbsp Cumin seeds ½ tbsp Kalonji 1 tbsp Fennel seeds (Saunf) 1 tbsp Mustard seeds 2 nos. 3 cups water and salt and cook till barley is tender. heat butter. chilli flakes. Onions (finely chopped) 2 nos. 4. 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. oregano and ginger and sauté till mushrooms are done.

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

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

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

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

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

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

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

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

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

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

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

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

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 .

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

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