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) 200 g Basmati Rice 1 Onion diced 1 Onion sliced 100 g Mixed Vegetables 1 Tomato slices 3 tsp Lemon juice 3 tsp Mint leaves 2 tsp Coriander leaves 2 tsp Chilli julienned 1/2 tsp Ginger juliennes 1 tsp Ginger slices 1/2 tsp Green Chilli sliced fine 1 tsp Cornflour 1 tsp Raisins 10 Cashewnuts 1/2 cup Oil for frying 2 tbsp Ghee 1/2 tsp Haldi 1/2 tsp Salt 2 nos Green Elaichi 1"piece Cinnamon 2 Cloves 2 Peppercorns
For Raita: 200 g Pomegranate seeds 200 ml Curd (yoghurt) 1 tsp Salt 1 tsp Sugar 2 tsp Coriander chopped fine 2 tsp Mint chopped fine 1 tsp Panch phoron 1/2 tsp Heeng 1 tsp Amchur powder 1 tsp Mustard powder 1/2 tsp haldi 1/2 tsp salt 10 Green Chillies Slit & Deseeded 1 tsp Oil Method Rice: Soak rice in water. Boil rice with diced mixed vegetables. Kofta¶s: Dry roast all whole spices and grind to a powder. In a bowl Mix rajma, coriander, mint, lemon juice, thinly sliced ginger and chillies, salt, cornflour and add the grinded spices powder, shape them like kofta¶s and Shallow-fry in oil. Keep aside. Fry cashew and raisins in oil and keep aside. Fry onions till golden brown, remove and keep aside. Heat ghee, add cumin till it splutters, and add onions and sauté till soft. Add tomatoes, ginger, chillies, mint, coriander, turmeric, ground powder, lemon juice and boiled rice. Pan-fry till mixed and well heated. Add koftas and sauté. For Raita: Whip curds, salt, sugar, coriander, mint and chillies. Add pomegranate seeds and mix. Mix salt, haldi, amchur, mustard powder and stuff into the chillies. Heat oil, splutter panchphoran and sauté the chilli. To serve. Arrange biryani in a platter, with a bowl of raita and mirch on the side.
Lehriya Mirch Ingredients 1 cup Maida For frying Fortune Refined Oil 1 tsp Ajwain ½ tsp Salt 70 gm Amul Ghee 1 large Onion (minced) ½´ piece Ginger 1 nos. Green chilli (finely chopped) 250 gms Lamb mince 4-5 pcs Cashew nuts 1/3 cup Green peas (boiled) To taste Salt To taste Black Pepper powder 4 nos. Jodhpuri mirch (slit and deseeded) 1 nos. Egg (beaten) Method 1. Knead a dough using maida, oil, salt, ajwain along with water into a stiff dough. 2. Fry onions in ghee till brown, then add ginger and chopped green chillies. Cook further and season. 3. Add mince and brown thoroughly, stirring all the time to prevent sticking. Cool when cooked. Break up clumps if any, then add roasted cashew bits, tender green boiled peas, salt and pepper. 4. Stuff cooled kheema into deseeded Jodhpuri mirch. 5. Roll the dough and cut into long strips (3/4´ wide) with a pizza cutter. Systematically wrap the chillies sealing as you go along with beaten egg. 6. Heat oil in a kadhai and deep fry till crisp and golden brown, then drain on absorbent paper towels and serve with chutney.
Badami Subz Fatehpuri Ingredients 1 cup Cauliflower florets 1 nos. Carrot (cut into cubes) 50 gms French Beans (strung and cut into 1´ pieces) 3 tbsp Amul Ghee 2 pods Green Cardamom 2-3 nos. Black Peppercorns 1´ piece Cinnamon 2-3 nos. Cloves 1 tsp Garlic paste 2 tbsp Boiled onion paste 3 tbsp Tomato puree 1 tbsp Browned onion paste ½ tbsp Turmeric powder 1 tbsp Red Chilli powder 1 tsp Coriander powder ½ tsp Cumin seeds ½ tsp Coriander seeds 1 tsp Ginger (finely chopped) 1 tsp Green Chillies (finely chopped) 1 tbsp Almond paste 2 tbsp Amul Cream ½ tsp Sugar To taste Salt 2 tbsp Coriander leaves (finely chopped) For Gattas 1 cup Besan A Pinch of Hing ½ tsp Red Chilli powder 1 tsp Coriander powder 1 tsp Kasoori methi To taste Salt ¼ tsp Turmeric powder For frying Fortune Refined Oil Method 1. Blanch the cauliflower, carrots and French beans and keep aside. 2. Heat 1 tbsp ghee, add the whole spice, fry till brown and remove. Add garlic paste, boiled onion paste and sauté. 3. Now add tomato paste, brown onion paste and sauté till oil separates. Mix in turmeric, chilli and coriander powders. 4. Crush and add the khada masala powder also and sauté till oil separates. Add 1 cup of water and boil. 5. Strain the gravy. Return scrapings into mixer, grind and strain into gravy adding a little water if necessary. 6. Heat 2 tbsp ghee, add cumin seeds, whole coriander and wait till it becomes roasted. Now add the ginger and chillies with the gravy. 7. For the gattas, combine all the ingredients except oil. Shape into small lemon-sized balls. Boil water and cook gattas in it till done. Drain, pat dry and keep aside. 8. Heat oil in a kadhai and deep-fry Gattas till golden. Remove and drain on absorbent paper. 9. Now mix in almond paste, blanched vegetables, prepared gattas , sugar and salt in the gravy. Boil and finish with cream. Sprinkle over with fresh coriander and serve hot.
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. Raw Papaya 2 nos. grated ginger. For Glazed Peach Sauce: 1. Cut coconut into slivers. Green Tomato 1 nos. Mix in the ground corn. dredge with rice flour and shallow fry in hot oil till crisp and golden. Mix rice flour with curd and set aside for 5 to 10 minutes. add sugar and caramelize. Mix in coconut milk and simmer. For Salad: 1. 3. Cut the raw papaya into juliennes. 2. lemon juice. Crunchy Spaghetti Balls with Sauce recipe by Smita Duggar Ingredients: . Heat 1 tbsp oil and cool it. Cool and cut into squares. Toss into prepared veggies and coconut just before serving. Keep the papaya. ginger. Jolokia chilli.Rice Panki with Oriental Salaad recipe by Smita Duggar Ingredients For Corn Cakes 1 nos. Pressure cook the corn cobs and remove the kernels using a knife. salt and pepper and beat with a fork to emulsify. Heat a little oil and add in coriander seeds and cumin seeds. Pour batter into a pan and steam for 10-15 minutes. 2. 4. Grind coarsely. 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. 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. Remove from flame and mix in lemon juice. Bhut Jolokia ½ nos. Mix in grated peach with a little water and cook till peach is mashy. salt. 2. 3. 3. coconut and make a very thick batter. Mix in red chilli powder. When spices crackle. tomato and coconut to chill. 4. Deseed the tomato and cut into juliennes.
Cool the mixture. Mix in the tomatoes and cook till done. Top with reserved chocolate mixture and refrigerate for 30 minutes. cut into squares or fingers and serve. When set. 2. marshmallows. blueberries and cherries.For Spaghetti balls 2 tbsp: Amul Butter 1 nos. heat oil and sweat the garlic. onions. mix in corn. Serve hot with prepared sauce. Finish with cream. pepper and salt and cook for 2 minutes more. 3. . For the sauce. Green Capsicum (finely chopped) 4 nos. pepper and salt. Combine chocolate with butter and honey. 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. Onion (finely chopped) 2 stalks: Celery (finely chopped) 1 nos. sauté onions till translucent and mix in maida. mix in digestive biscuits. spaghetti. 5. oregano. 3. cashew. almonds. 6. 2. Heat oil and fry spaghetti balls till golden and crisp. Mix in tomato sauce. 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. 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. In the remaining mixture. Sauté till golden and whisk in milk. Cook mixture till thick. Mix well and spread on a greased tray. Reserve some of this mixture and keep aside. 4. Shape the spaghetti mixture into balls and stuff each with a piece of mozzarella. celery and capsicum. Heat butter.
Mix in shredded paan leaves and keep aside. Combine sugar with 1 cup water and rose petals and cook till it becomes like a jam. remove and cool. spread over with marmalade and top with prepared gulkand. Cut set paneer mixture into even sized pieces. When thick. 3. Magai paan leaves (shredded) 1 tbsp Marmalade Method 1. Combine paneer and khoya and mix thoroughly. 2. spread into a tray and refrigerate.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.
Add the roasted sewai to the dry fruits and sugar syrup. . Remove from heat and then add kewra essence (3 drops) in the mix. Cook on a slow flame for five minutes. khoya and milk to a pan and bring to a boil till you get a four string consistency. Add sugar.Benarsi Kemami Sivaiain recipe by Zebi Zubair Ingredients 1/2 kg Benarsi Siwai 1 kg Khoya 2 kg Sugar 1/2 kg Pure ghee 3 drops Kevra essence 10 pieces Green cardamom 1 piece Nutmeg 100 g Makhana (chopped) 1 piece Coconut whole (gari) 100 g Cashewnut 100 g Almond 100 g Kishmish 5 pieces Silver foil (chandi ka waraq) Method In a pan add ghee and roast the sewai till brown. rest it for 4 minutes. Decorate with silver foil and fried dry fruits before serving. Season with cardamom powder and zaifal powder. water. Shallow-fry the dry fruits in oil.
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.
Cook till mixture comes together. combine rose petals with 2 tbsp sugar and water and cook till thick. Roll the cashew mixture into a long roll. 2. Keep aside. 3. Drain cashews and grind to a smooth paste. Heat ghee in a heavy bottomed pan. Mix in 3/4th cup sugar and shredded paan leaves and dessicated coconut. Spread cashew mixture onto a butter paper and spread flavoured roe jam in the centre. 5. add cashew paste and fry well. Mix in cardamom powder and sugar-coated fennel. Magai Paan leaves ½ cup: Dessicated Coconut 2 cups: Dried Rose petals ½ tsp: Cardamom powder ½ tsp: Sugar-coated Fennel (coloured) Method 1. Remove. 4. . Cut into bite-sized pieces and serve.Kaju Paan Gulkand Rolls recipe by Archana Chauhan Ingredients 2 cups: Cashewnuts (soaked) 1 tbsp: Amul Ghee 3/4th cup + 2 tbsp: Sugar 2 nos. Bring water to a boil and blanch paan leaves for a minute. In another pan. dunk in ice water. drain and shred.
Bake at 200 degrees for 30 minutes. baking powder and cocoa powder together. Add refined oil. For Fruit Sauce: Chop the mango and apple finely and sauté in ghee. Mix dates and sugar in a mixer. Add cinnamon powder and honey.Date Cake with fruit Compote recipe by Archana Chauhan Ingredients 2 cups Whole wheat flour 1/2 cup Maida 1 cup Sugar 1/2 cup Oil 1 tsp Baking soda 8 Dates 2 Apricots 2 tsp Cashew nuts (Broken) 1 tsp Melon Seeds 1 tsp Lemon juice 1/2 cup Milk 1/2 cup Ghee 2 tsp Cocoa Powder 1 Apple 1 mango 1 tsp Honey 1 Kiwi Fruit 1 tsp Cream Method Sieve wheat flour. Mix in sliced kiwi fruit. Put the mix in the pan. Add lemon Juice. Mix in the cream and sugar. Serve cooked fruit along with the cake. and then add the melon seeds. De-seed the dates and chop fine. Check with a skewer and remove when done. Add apricots and cashew nuts. Remove from heat. . Mix it with the wheat flour mix. Grease the cake pan.
Put the phirnee aside to cool. Serve hot phirnee with a dollop of caramel sauce and sliced pistachios over it. .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. Stir in sugar and cinnamon and cook for 2-3 minutes on slow fire. Boil cream separately and gently pour into the semi cooled sugar caramel. Caramel Sauce In a pan combine sugar and water and heat till a thick brown syrup is made. Stir the sauce gently over a slow flame till all the cream is mixed in. Grind the rice fine in a mixer and keep aside. Stir in the rice and cook till mixture thickens and rice cooks.
pistachio slivers and crushed saffron. ginger. 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. Combine reserved khoya mixture with cardamom seeds. reduce to low heat. pepper powder. Cover 8 balls with gold varq and remaining 8 with silver varq and keep aside. butter. Take care to keep swirling the ghee with a spoon without touching the balls. Reserve 2 tbsp of the mixture and divide the remaining mixture into 16 equal portions. coriander. drain on absorbent paper and cool. 2. 8. Mix well and divide into 16 equal portions. Pistachios (blanched and cut into slivers) 1 tsp: Saffron (crushed) 1 tsp: Dill (finely chopped) Method: 1. Simmer for a few more minutes and stir in the lemon juice. Melt ghee in a tadka spoon. green chillies. add chopped dill and pour over the prepared dal. Shape khoya mixture into small balls and stuff each with the cardamom-pista mixture.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. 10. If dal has cooked. Combine khoya and chhena with maida and knead gently. heat oil in a kadhai and deep fry the onions till crisp and brown. Drain the moong and combine with 1 ½ litres water. Meanwhile. mix in the fried onions. When the balls come to the surface. . Keep aside. Heat ghee in a kadhai. remove gently. 5. red chilli powder. both types of cardamom powder and cinnamon powder and continue cooking while mashing the moong. 6. Garnish with gold and silver balls and serve hot. Remove. cumin powder. 7. drain on absorbent paper and crush with hands. add the balls and deep-fry over medium heat till golden. Onions (finely sliced) ¾ cup: Amul Butter 2´ pc: Ginger (finely chopped) 4 nos. 3. 4. 9. Mix in cream and adjust salt. turmeric powder and salt and bring to a boil. cover and cook till done.
Combine the paneer and cheese with grapes. Mix red chilli powder with ginger paste and when add to the kadhai when spices splutter. cloves. bring to a boil and reduce until the mixture thickens. 5.Phaldari Murgh recipe by Pankaj and Jayanandan Ingredients: 8 nos. Heat the gravy again. Clean the chicken breasts and slit them horizontally to make a pocket. Heat oil in a large frying pan and sear the chicken. 6. Add grape puree and pomegranate juice and bring to a boil. 3. add the stuffed chicken breasts and salt. Remove from heat and strain the mixture. Green chillies (deseeded and finely chopped) ½ tsp: Shahi jeera To taste: Salt The Gravy ¼ cup: Amul ghee 5 nos. Black Cardamom 1´ piece: Cinnamon 1 nos. 2. Melt ghee in a kadhai. Boneless chicken breasts For frying: Fortune Refined oil Marination 2 tbsp. Mix in melon seed paste and cook stirring continuously until oil starts floating on top. Seedless Black grapes (quartered) 3 tbsp: Pomegranate seeds 2 sticks: Spring onions (finely chopped) 4 nos. Pomegranate juice 2 tbsp: Ginger juice ½ tsp: Red chilli powder To taste: Salt The Filling 150 gm : Amul Paneer (grated) 60 gm: Amul processed Cheese (grated) 16 nos. Simmer for 5 minutes and serve hot. Turn the chicken at regular intervals to avoid burning. pomegranate. 4. cinnamon and bay leaf. black cardamom. Divide mixture into 8 equal portions and stuff marinated chicken breasts with it. spring onions and chillies. Mix in stock. Cloves 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. Green cardamom 2 nos. Add green cardamom. Keep aside for 30 minutes. Then cover and cook till done. . Mix all the ingredients for the marinade and rub well into the chicken.
Remove the spices and sauté finely chopped chilli and onion till it has browned. Add ginger-garlic paste and cook for 2 minutes.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. Heat butter in a pan. cardamom. Repeat the procedure with ³Makhana´. Grind finely in a mixer. . Slice bananas into paper thin flakes. Add ground spinach and simmer for 5 minutes. Garnish with fresh cream. Heat oil in a kadhai and deep fry banana flakes till golden and crisp. sugar. Add tomato puree. bay leaf and black pepper. coriander powder. salt. fry the clove. turmeric. Finely chop chillies and onions. Remove flakes onto paper towels to drain off extra oil. Garnish: Pour cooked spinach over garam masala. banana crisps and makhana. drain and refresh with cold water.
until thickened. Immediately transfer into a pre heated oven at 150 degrees for 5 minutes. and milk and cook. top with a dollop of mac & cheese. Spread a thin layer of butter on one side of the base bread slice and place buttered-side-down. 4. 3. Immediately place both cheese slices on bread and cover with thin strips of chicken ham . melt the butter. stir in flour and whisk until smooth. 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. in hot skillet. stirring continuously. 3. Continue cooking. In a saucepan. Remove from heat and let cool 2 to 3 minutes before serving. Heat oven to 180°C. pepper. 2. 4. Add mustard and 2 cups of the cheese. Spoon into the prepared baking dish and top with the remaining 1/2 to 1 cup of shredded cheese. Mix in salt. stirring constantly. 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: . Heat a small skillet to medium high heat. When side is lightly browned. Combine the sauce mixture with the drained macaroni.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. Grease a square baking dish. until cheese is melted.
2. fill into moulds and refrigerate to set. 2. Cut the chocolate into even-sized pieces and melt on a double boiler. Combine 1/4th cup sugar with 1/4th cup water and mixed berries and cook till thick and syrupy.1. Whisk the eggs and 1 tbsp sugar in a bowl. Heat a saucepan and lightly fry the bread until golden brown. Cut bread slices diagonally. Between the two pieces apply the chocolate syrup lightly and dip in the eggs. . 4. Serve French toast with a spoonful of berries compote . Add the rest of the ingredients. 3. 5. Yummy Rocky Road Ingredients: 400 gms: Amul Dark Cooking Chocolate 1 cup: Marshmallows 1 cup: Jujubes Method: 1.
Mithas e guftagu Ingredients: 1 tbsp Amul Ghee 1 cup Sevaiyan 1 ½ cup Sugar 2 tbsp Khoya (grated) ½ litre Amul Taaza Milk 3 tbsp India Gate Basmati Rice (washed and ground to a coarse powder) 2 tsp Cardamom powder 6-8 nos Almonds (cut into slivers) Method: 1. In another vessel. Serve chilled. Mix in fried sevaiyan and cook for a few more minutes. Mix in cardamom powder. Keep aside. In a frying pan. Repeat the process for all serving bowls. followed by a layer of firnee. 4. Heat ghee and fry sevaiyan in it till golden brown. 2. Combine ½ cup sugar with just enough water to cover it and cook till a two-string consistency syrup is made. In a serving bowl. Top with a layer of rabri. combine the khoya with half the milk and ½ cup sugar and cook to make rabri. . combine remaining milk with remaining sugar and ground rice and cook to make firnee. 5. topped with almonds. make a layer of sevaiyan. 3.
add spice water and curd water and bring to a boil. . Serve the koftas on a bed of the prepared rice. 6. reduce the flame. In a bowl. heat butter and add cumin seeds. boil 1½ cups of water with green cardamom. cover the vessel and cook till done. 3. 5. When cumin crackles. sprinkled over with fried onions and mint leaves. whisk the curd with an equal amount of water. Mix in rice and some more salt if required. In a deep vessel. 2. Boil the rice on a high flame and when rice is just undercooked. 4. Heat oil in a kadhai and deep fry the koftas. boil for two more minutes and keep aside.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. In a deep pan. Also deep fry sliced onion till brown and crisp. ginger-garlic paste. red chilli powder and salt. Shape into koftas. Add salt. For koftas. black cardamom and peppercorns for 5-7 minutes. combine the beans and cauliflower stem with cornflour.
Mix in onion-spice paste. Combine the onion paste with ginger-garlic paste. 3. add cauliflower and water and cook till cauliflower absorbs the flavour and gravy thickens. Keep aside. Heat 1 tbsp oil in a frying pan and saute the onion-ginger-garlic paste. Heat oil in a frying pan and saute chopped onion with whole spices till onion is golden and spices release flavour. 1 finely chopped) 1 tbsp Ginger-garlic paste 1 tsp Turmeric powder 2 tsp Red chilli powder 2 tsp Coriander powder 4 nos Black Peppercorns 3 nos Cloves 2 nos Green Cardamom 1 nos Black Cardamom 1´stick Cinnamon 1 small piece Mace ½ cup Tomato puree 1 tbsp Khoya (grated) 2 leaves Silver varq 3-4 nos Almonds (cut into slivers) 1 nos Green chilli Method: 1. Keep aside. arrange florets in a plate and pour gravy around them. Cool and grind to a paste. red chilli powder and coriander powder.Gobi Musallam Ingredients: 1 nos Cauliflower (separated into florets) For frying Fortune Oil 2 nos. 6. 2. . Drain on absorbent paper and keep aside. Mix in tomato puree and khoya and saute. 4. turmeric powder. Heat oil in a tadka spoon and fry the green chilli whole. sprinkle over with almonds and place fried green chilli on top. To serve. 5. Serve hot. Onions (1 ground to a paste. Apply silver varq. Heat oil in a kadhai and deep fry cauliflower florets till golden brown.
green chillies and coriander leaves. mint leaves. green chillies. ground chana dal. Remove into a bowl and place on a plate. Heat butter and add in onions. 3. 6. red chilli powder and salt. cucumber. For curd dip. Keep aside. salt and lemon juice and blend to a smooth paste. Mix maida. cumin seeds and salt with water to form a smooth stiff dough. Chill. Charcoal Method: 1. Combine paneer with red chilli powder. Saute onions till translucent and mix in mushrooms. For green dip. Heat the coal till red hot and place into . garlic. onion. cumin powder and cinnamon powder and mix very thoroughly. combine hung curd with cumin powder. 5. ginger-garlic paste. black pepper powder. Saute on a high flame till water evaporates and keep aside. mix coriander leaves. 2.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. Roll kebabs in breadcrumbs and keep aside. 4. Shape into kebabs and stuff with mushroom mixture. salt.
Heat oil in a kadhai. . arrange mathris on a platter and place kebabs on top. Drain on absorbent paper. 9. Serve hot with green dip and curd dip. 8. Release a few drops of butter on the coal and immediatle cover with a handi. Heat ghee in a frying pan and shallow fry prepared kebabs till golden. Roll the dough into small round mathris and deep fry till crisp and golden. clingwrap and chill. To serve. Let dip absorb smoky flavour of coal for a few seconds. Place the bowl next to the one containing curd dip. 7. Remove.another bowl.
When cumin crackles. . heat butter. 2. Heat oil and add cumin seeds. Mix in lemon juice and zest and serve hot. 3. When water starts boiling. Mix in vegetables and cook till done. add ginger-garlic paste. mix into the soup and remove from flame. Add 1 cup water and bring to a boil.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. 4. In a frying pan. salt and pepper and sauté for a few seconds. whisk in the curd and stir continuously till the mixture comes to a boil again.
Add cumin and coriander seeds. stirring occasionally. add sliced onion fry till golden brown. . Raita: Whisk curd with salt and red chilli powder. Add garlic paste and washed and drained rice. Mix in the pink salmon once the rice is half cooked.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. Fry the rice well and add a mixture of stock and water. Adjust seasoning and cook covered till done. Mix in the boondi.
Mint Pistashio Chutney Ingredients 1 cup Mint leaves 3-4 cloves Garlic 2 nos. 2. Squeeze lemon and add salt in the chutney. Green chillies 1/2 Ginger ¼ cup Pistachios (soaked) ½ nos. Cut the pistas into thin slivers and garnish the chutney and serve with leheriya mirch. garlic. chillies. ginger and pistas. Grind together the mint. reserving a few pistas for garnish. 3. Lemon Salt to taste Method 1. .
layer the prepared rotis with green tomato and corn filling to make a stack.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. Mix in salt and pepper and rice flour paste. . 6. sugar. cumin seeds. 2. Mix in chopped green tomatoes. Keep aside. salt and turmeric powder with water and make a firm dough. salt and pepper. Sweeten the hung curd with sugar and mix in sliced peaches and melon seeds. 5. coriander seeds. 3. Heat oil and temper with ginger. Keep aside. Serve with chilled dessert. To serve. corn kernels and minced Jholokia. Mix rice flour. Roll out into a flat roti and cook on a pan. Season with lemon juice. Fill into martini glasses and chill to serve. 4. 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. Grate papaya and coconut. Peach 2 tbsp: Melon seeds 4 tbsp: Sugar Method 1. Pile the salad into a halved coconut shell.
Top up with egg and cream mixture and put to bake till egg mixture is golden and firmly set. Mix in salt. Rub chilled butter into maida with fingertips to attain a sandy crumbly texture. Toss in zucchini. Cover with cling film and refrigerate. Keep aside. salt. bell pepper and salt and cook on high flame till vegetables have softened slighlty. pepper and remaining mustard powder. Egg (whole) 3 nos.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. 4. 5. 2. oregano and 1/4th tsp mustard powder. Heat butter in a frying pan and add spring onion and garlic. Sauté till onion is transparent and mix in mushrooms. Roll out the prepared pastry and line 3 mini quiche tins. Serve hot. Prick all over with a fork and bake blind for 12 minutes. red capsicum. Preheat oven to 180*C. Nut-stuffed Lychees in Coconut Milk and Chocolate Ingredients: 3 tbsp: Hazelnuts (roasted and crushed) 2 tbsp: Jaggery (grated) . Serve warm. Heat olive oil and saute garlic for a few seconds. Red Capsicum (diced) To taste: Salt To taste: Black Pepper powder ½ tsp: Oregano ¾ tsp: Mustard powder 1 nos. Warm Salad of Zucchini and Bell Pepper Ingredients: 1 clove: Garlic (sliced) 1 tsp: Olive Oil ½ nos. 2. Egg yolks 1 ¾ cup: Amul Cream Method: 1. Divide vegetable mixture into 3 and spread in the prepared pastry shells. egg yolks and cream and beat well. Combine the whole egg. Red Bell Pepper (julienned) To taste Salt Method: 1. 3. Zucchini (sliced into long ribbons) ½ nos. pepper. Sprinkle cold milk and knead gradually to a firm smooth dough.
2. Pour a little coconut milk into a martini glass. add lychees and top with chocolate sauce. Combine hazelnuts with jaggery and mix well. Serve chilled. 3. Stuff into deseeded lychees.6 nos: Lychees (peeled and deseeded) 200 ml: Coconut Milk 4 tbsp: Chocolate syrup Method: 1. .
Boil and cook peas and chicken. eggs . Add the herbs and keep aside. Remove onto a rack and allow to cool. Divide into two long rolls.Sugar in a bowl mix well . Bake at 225* C for 30 minutes. Add the butter mix in the flour along with warm milk and knead a soft dough. pepper 1 Red Bell pepper 2 Carrots 1/2 cup Shelled green peas Method For the butter mix add Cream. Fold in the filling. Place into greased baking tin. sieve flour together with baking powder. butter.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. Plait the bread. Fold over the dough to seal in the filling. . Filling: Chop chicken fine and cut all the vegetables into fine dices. Finish: Roll out the dough. In a pan cook all the vegetables together.
Clean the chicken breasts and slit them horizontally to make a pocket. pomegranate. Green chillies (deseeded and finely chopped) ½ tsp: Shahi jeera To taste: Salt The Gravy ¼ cup: Amul ghee 5 nos. Turn the chicken at regular intervals to avoid burning. cinnamon and bay leaf. Green cardamom 2 nos. Then cover and cook till done. . Keep aside for 30 minutes. Melt ghee in a kadhai. Cloves 1 nos. 4. 3.Phaldari Murgh recipe by Pankaj and Jayanandan Ingredients: 8 nos. Black Cardamom 1´ piece: Cinnamon 1 nos. Mix red chilli powder with ginger paste and when add to the kadhai when spices splutter. 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. 5. Mix all the ingredients for the marinade and rub well into the chicken. spring onions and chillies. Add grape puree and pomegranate juice and bring to a boil. 2. Mix in melon seed paste and cook stirring continuously until oil starts floating on top. Add green cardamom. Heat oil in a large frying pan and sear the chicken. cloves. Combine the paneer and cheese with grapes. Boneless chicken breasts For frying: Fortune Refined oil Marination 2 tbsp. 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. black cardamom. Seedless Black grapes (quartered) 3 tbsp: Pomegranate seeds 2 sticks: Spring onions (finely chopped) 4 nos.
Heat the gravy again.6. bring to a boil and reduce until the mixture thickens. add the stuffed chicken breasts and salt. Simmer for 5 minutes and serve hot. Mix in stock. . Remove from heat and strain the mixture.
Fill into prepared cups and garnish with melon seeds. cut a peach into half and deseed carefully. For the chutney. For the roll. 4. ginger. 7. 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. 2. When spices crackle. Heat oil and add in the cumin seeds and coriander seeds. spread over with half the prepared stuffing and roll into a cylinder. Keep aside. Mix corn kernels. 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. Scoop out some flesh to form cups. For the smoothie. Peach 4 tsp: Amul Curd 1 tsp: Sugar For garnish: Melon seeds Method 1. salt. 5. Boil water in a soup pot and add the cylinders. . pat dry and cut into slices. mix in coconut and cook till golden. turmeric powder. lemon juice and prepared chilli oil. combine raw papaya with salt. 2 tsp water and sugar and cook till done. Mix in 1 tsp of rice flour to help bind the mixture. To serve. black pepper. spread chutney on a plate and arrange rice rolls on it. 6. Heat 1 tsp oil and add Bhut Jolokia to it. mix rice flour with a pinch of salt and warm water to make a smooth dough. green tomatoes. Flatten out one half into a rectangular shape. 3. Serve alongside peach cups. When cylinders start floating. Whip the scooped out peach with curd and sugar in a blender till smooth. remove. When chilli splutters. drain. Repeat procedure with remaining dough and stuffing. 8. remove from flame and keep aside.
lemon juice and 11/2 tbsp sugar into the cooled cream mixture. Refrigerate for 5 minutes. Strain and fill into piping bag. Cook on a low flame stirring continuously till mixtue thickens. 6. Pour the orange cream mixture on top of the biscuit mixture and chill till set. Serve chilled. Combine biscuits with 2 tbsp cocoa. Heat 1 cup water and dissolve ¾ packet of jelly crystals. Combine 11/2 tbsp sugar with 1 tbsp cocoa. 5. cool a bit and mix in 1 tsp butter. 3. maida and ½ cup water. 4.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. 2. 2 tbsp butter and cashewnuts and press into glasses. Mix lemon zest. Garnish mousse glasses by piping prepared icing onto the surface and plaing orange segments decoratively. Cool and mix in cream. . Refrigerate the cream for 5 minutes.
2. In a pan. Bake marinated chicken pieces in a preheated oven at 120*C for 10 minutes. Grind cashew nuts to a smooth paste. coriander powder. Slit the chicken breast and stuff with prepared mushroom mixture. Grind to a smooth paste. 5. Remove and keep aside. 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. Serve hot. When spices crackle. add to the gravy and simmer till done. Marinate chicken with ginger-garlic paste. 7. cardamom powder and salt and keep aside. 6. mix in brown onion paste. Add turmeric powder. Heat oil in a pan and fry sliced onions till brown. Remove. 3. Heat 1 tbsp oil in the same pan and add kasoori methi and whole spices. 4. red chilli powder. . Heat butter in a frying pan and sear the chicken breast.Kumbh bharwan murg Ingredients: 4 pieces Chicken breast 3 nos Onions (2 sliced. cashew paste and curd and cook stirring continuously till oil separates. amchur powder and salt and simmer the gravy. heat butter and sauté chopped onion and mushrooms. Season with salt (if required).
mix in cream and the brown besan. heat ½ tbsp oil. 2. 4. Boil water in a deep pot. cloves. 3. (It should look like a gatte ka roll). add 1 tbsp dry besan and fry till it browns. Remove and heat the remaining oil. Roll the dough over this and seal in the spinach mixture. add the roll and simmer till cooked. . Boil water and blanch spinach and chop finely and mix in the paneer. salt. cinnamon and salt. cook for a few minutes and check seasoning. Keep aside.Besani Palak Ingredients: 1 bunch Spinach 100 gm Amul Paneer (grated) 1 cup Besan 2 tbsp Amul Cream To taste Salt 1 tsp Red chilli powder 1 nos Green chillies ½ tsp Garam masala powder 4 nos Cloves (crushed) 3 nos Green Cardamom 1´piece Cinnamon (crushed) 2 nos Bay leaves 3-4 nos Black Peppercorns 4 nos Tomatoes (pureed) 1 tsp Ginger paste 1 tsp Garlic paste 3 tbsp Fortune Oil Method: 1. Heat 1tbsp oil and sauté the cooked roll till golden. Remove and keep aside. 6. red chilli powder and 1 tbsp oil with water and knead to a smooth firmish dough. Mix in tomato puree. Combine besan. Add whole spices and garlic paste and sauté for a few seconds. In the same pan. Roll out the dough and spread the spinach-paneer mixture over it. and finally in the end add the cooked besan log and serve hot. 5.
black pepper and water and mix into the boiling broth. 2.Adrak aur Nimbu ka Shorba Ingredients: 1/4th tsp Amul Butter A pinch Turmeric powder 2´piece Ginger (1´sliced. Just before serving. heat the soup. In a soup pot. Mix in lemon zest and take soup off the flame. 3. mix in lemon juice and mint juice and garnish with ginger juliennes and carrots. heat butter and when it melts. Add sliced ginger and bring to a boil. 4. add in a pinch of turmeric and 2 tbsp water or vegetable stock. . Strain and keep aside. 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. Make a paste of maida.
For Stir fry: Chop vegetables in chunks and stir fry in 1 tsp hot oil. Dip the chicken legs in this batter and deep fry to a golden colour. sugar and 1/2 cup water and bring to a boil. Fill the well with the stir fried vegetables. Mix egg whites with salt and water add flour and corn flour in the mix and take it to a lumpy consistency . Put a big 6'' ring and a 3'' ring in the centre to make the noodle basket. Make a paste of 1 tsp cornflour with 1/4 cup water and add to the sauce. Add the paste to the oil. Put boiled noodles within the rings and fry to a golden colour turning it just once. Make a paste of red chilies with vinegar. Simmer for 4-5 minutes and remove. Arrange the fried chicken legs in the well and garnish with chopped spring onions. pepper and soya sauce. Finely chop ginger. To serve: Put the noodle ring on the plate. Serve. garlic and onion.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. lemon juice and 1/2 tsp garlic paste and keep it aside. Fill these slits with a paste of salt. Season with salt. Heat oil and fry the ginger. salt. tomato ketchup. red chilli powder. Heat oil in a shallow pan. . garlic and onion. For Noodles: Boil the noodles and drain them. add tomato puree. Pour the sauce on the inner circle of the fried noodle ring.
Cook the chila. . add coconut and fry till golden. whisk rice flour with curd. red chilli powder. heat oil. 3. 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. For the chila batter. add cumin seeds. 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 till done. salt.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. turmeric powder. salt. Fix in salt. For the chutney. 6. Peaches 2 tbsp: Sugar ½ nos. 5. coconut milk and minced Bhut Jholokia . Whisk coconut milk with curd and keep to chill. When cumin crackles. Add very little water if required to make a smooth thinnish batter. Keep aside. melon seeds and turmeric powder. Coconut (half crushed & milk freshly squeezed from the other half) 1/4th cup: Amul Curd Method: 1. cook for a few seconds and mix in green tomatoes. Heat a tawa or frying pan. heat oil and add in coriander seeds and ginger. pour into bowls and freeze. Repeat the procedure. sugar and lemon juice. pour in the prepared batter and spread it. 2. Mix in corn. Sauté for a few minutes and add raw papaya. blend the peaches in a mixer with sugar and coconut. For the stuffing. For the peach coconut crush. cook for a few seconds and remove from flame. red chilli powder. remove and keep aside. Cook till done and keep aside. 4.
To compile. . Serve. Remove peach crush from freezer and top with coconut curd mixture. Arrange stuffed chila slices on a plate and dress with chutney. Roll it into a cylinder (to look like a Frankie) and cut into slices. 8.7. place a chila on a plate. spread over with prepared stuffing and cover with another chila.
onion. tomato. ginger paste. kasoori methi. Stir in hung curd with bhuna roasted besan. salt. Cut capsicum. For Tikka: Boil mushroom and keep aside. chicken masala. red chilli powder. . Grease the skewers. curd and jeera and grind it. potato and paneer in big cubes and add all this to the marinade. add besan and cook for a minute.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. take cauliflower florets and par boil them. mustard sauce. and lemon. For Chutney: Mix coriander. tomato and cabbage into fine juliennes. citric acid or lemon and mix well. For Salad: Cut onion. mustard oil. and place these veggies alternately. garam masala. Heat oil and add khada garam masala. mint. Keep aside for at least two hours. Put salt. Grill it on a hot grill or oven for a few minutes. chaat masala.
Now add the reduced Orange juice to the paste. roll out and invert over a tart mould to give it a ³katori´ shape. Remove from ghee and drain on absorbent paper. 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. In another pan. rawa. Heat ghee in a kadhai. 4. Add to hot ghee and deep fry on a low flame. cook the khoya till slightly golden and khoya becomes soft and moist. Mix in paneer and mash together to form a thick smooth paste. 6. Combine rose petals with ½ cup water and powdered sugar and cook till thick and syrupy. 3. Wrap in clingfilm and keep aside for 15 minutes. Cool slightly and fill into a piping bag. 5.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. Mix well and knead to a stiff dough using water. 2 tbsp ghee and salt. 2. Pipe the khoya-paneer mixture into the prepared katoris and garnish with dry fruits and tangerine zest. Heat the orange juice and reduce till thick and syrupy. Add to the khoya-paneer mixture and mix well. Combine the maida. .
Divide the dough into eight and shape into rounds. 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. . Prepare fruits by cutting them fine.ajwain and mango powder to smooth dough with salt. cumin. In a pan cook the mango to a pulpy consistency and keep it aside. Semicook the rotis on a hot tava. Serve the rotis with hot jam and honey.Double crust fruit roti recipe by Pritesh Chothani Ingredients 4 cups Flour 100 ml Milk 2 tsp Butter 4 Pieces Dark Chocolate 1 Ripe Mango Raw Mango (Optional) 1 tsp Ajwain 2 tsp Honey 2 tsp Mixed Fruit Jam Salt to taste 1 tsp Cumin Method In a glass bowl knead flour. Roll out into thin rotis.
7. Remove. Divide the dough into small portions and roll out into squares. Mix in dry fruits and tangerine rind. 8. Combine paneer with mithai mate and mix thoroughly. Combine maida. 9. cook for a few minutes. Remove. cool and refrigerate for a while till well set. .Mithai Platter Ingredients: For the Kalakand 100 gm Amul Paneer (mashed) 100 ml Amul Mithaimate (condensed milk) 7-8 nos. 5. top with a layer of sweetened paan leaves and gulkand. 3. 4. Dip prepared wontons (gujiyas) in the syrup. stirring continuously. Magai paan leaves Method: 1. Spoon the paneer-condensed milk mixture into a baking tray. till thick like a jam. drain and keep aside. Wrap in clingfilm and keep aside. 10. Place a gujiya on top of each mithai piece and garnish with shredded sweetened paan leaf. 2. cut into squares and place each square in a soup plate. 6. Heat oil and fry wontons till golden and crisp. Combine water and sugar and cook to achieve a one-string consistency. Stew paan leaves for a few seconds. salt and ghee and knead to a semi-stiff dough. Place stuffing in the centre of each square and shape like a wonton. Combine rose petals and sugar in a heavy-bottomed pan and cook on a medium flame. Tangerines (zest grated) For the Sugar Syrup ½ cup Sugar ½ cup Water 2 nos. Heat khoya and cook for a few seconds. remove and keep aside. remove and cool. 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. 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. Remove and drain on absorbent paper.
Heat sugar in a pan with water and caramalize. mix into the chocolate and cool. Make a dough with cold milk and refrigerate for 10 minutes. 7. Peaches Method: 1. Serve chilled. Return it to the flame and mix in butter and cook till thick and glossy. Coat prepared tart shells with melted chocolate. 6. Keep aside to cool and mix in chopped walnuts. Heat cream till it boils. Whip the cream and add chopped kiwi and peach . Melt chocolate in double boiler and remove. 2. Reserve some chocolate. Remove from flame and add cream. spoon in some truffle followed by caramel mixed with chopped walnuts and top up with fruit cream. 5. 3. 4. . Bake in a preheated oven at 180C for 20-30 mins.Chocolate Rainbow Tarts recipe by Radhicka Agarwal Ingredients: For short crust pastry 200gm: Maida 120gm: Amul Butter ¼ tsp: Baking powder 1tsp: Sugar 1 cup: Milk For chocolate truffle 200gm: Amul Dark Chocolate 200gm: Amul Fresh Cream For caramel sauce 250gm: Sugar 150 gm: Amul Fresh Cream 1tbsp: Water 75 gm: Amul Butter 3 tbsp: Walnuts (roughly chopped) For cream & fruit filling 1 pack: Whipping Cream 2 nos. Cut in the butter using only finger tips till it resembles bread crumbs. Roll out the dough and cut in rounds and line the muffin cups. Kiwis 2 nos. Combine maida with baking powder and sugar.
Keep aside to rest under a wet cloth for a few minutes. Mix chopped spinach and cheese and all the herbs with salt and pepper. Put olive oil in a sauce pan and add chopped garlic. Finishing: Bring water to a boil for cooking the pasta. Cook till thick. Seal and trim the edges. salt and water. Cut or trim the edges with a cookie cutter. Add tomatoes and cook then add tomato puree. For Filling: Grate cheese and blanch spinach. Add the herbs and salt and pepper. . Garnish with cheese with required. Place sauce onto the plate. Place a tsp of spinach filling and place another disc on top. Roll out the dough into 3'' discs. Put the pasta into the water and cook till done. For Sauce: Blanch tomatoes and chop finely. Place the pasta onto the sauce.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.
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. Scoop this shrikhand into glsses and refrigerate to chill. For malpuas. Place the glass on a plate. Combine khoya. 5. 3. remove mould. maida. 2. milk and water to make a smooth batter. Finely slice the other apple and arrange the slices in a fan fomation as garnish on the shrikhand. put into the sugar syrup for a minute. Fry till golden on one side. turn over and cook the other side till golden. Remove. sprinkle over with cinnamon powder and serve. Whisk together the hung curd. heat ghee in a frying pan. Green Apple 2 tbsp Powdered sugar 1/4th tsp Cinnamon powder Method 1. Chop one green apple finely. 4. powdered sugar and cinnamon powder and mix chopped apple into this.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. place a ring mould in the centre and spoon batter into the mould. remove and drain. Tie the curd in a muslin cloth and leave to hang to drain out water. place malpuas. .
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. butter andcream. 7. Heat oil. salt and pepper and cook for 2 more minutes. Mix in spinach. add garlic and onions and saute till onions are translucent. Heat a kadhai and add butter. 5. Spoon spinach mixture over it and roll it to form a cylinder. Grind the mixture and strain it. Mix in cream and kasoori methi. To serve. Remove from flame and mix in dill. 2. Once butter melts. 8. Seal the sides. 3. Repeat procedure with remaining paneer and spinach mixture. 6. Green Cardamom 2 sprigs Basil leaves 2 tsp Kasoori methi 2 tbsp Amul Butter 1 tbsp Amul Cream Method 1. cut cannelloni crosswise and place on the gravy. Roll cylinders in semolina and deep fry till golden. 4. . Boil till tomatoes are cooked. salt and cook for 5-7 minutes. Tomatoes (diced) 1 nos. Boil water in a deep saucepan and put in all the ingredients for makhani gravy except kasoori methi. make a bed of the gravy in a bowl. Heat butter. Onion (diced) 5 cloves Garlic ½ ³ piece Ginger 1 tbsp Cashewnuts 4 nos. Mash paneer and combine with cornflour and salt. Take a portion of paneer and flatten it. Black Peppercorns 1 nos. add prepared gravy mixture.Ingredients For Cannelloni 250 gm Amul Paneer 2 tbsp Cornflour 1 tbsp Amul Butter 1 tsp Garlic (finely chopped) 1 nos.
add half the onion. 3. half the garlic and sauté till onion is translucent. 6. chilli flakes. mushrooms. rice. Mix into the barley mixture. Onions (finely chopped) 2 tsp Garlic (finely chopped) To taste Salt 2 tbsp Amul Butter 2 stalks Celery (finely chopped) ½ nos.Ingredients 1 nos. 5. Mix in capsicum. 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. 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. oregano and ginger and sauté till mushrooms are done. Wash and soak barley and rice for 20 minutes. In a frying pan. add remaining garlic. onion and celery and sauté till onion is translucent and celery releases flavour. 3 cups water and salt and cook till barley is tender. . Onions (finely chopped) 2 nos. Heat ghee. sprinkle over with coriander and serve hot. 4. 2. 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. heat butter. Mix in barley.
10. combine maida with ajwain. Mix in onions. 5. Separately roast the coriander seeds. 3. heat oil. Heat ghee on a tawa and shallow fry pithore cakes on both sides till golden. tomatoes and all the spices and cook till oil separates. salt and 1 tbsp heated oil. This is kadhai masala. Once set. 2. 9. 7. cumin seeds. 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. For mathris. Combine kadhai masala with curd mixture. Roll both sides in semolina. Heat ghee is a large frying pan. saunf.Pithore Cake on Green Pea Masala with Apple Chutney. Combine and grind to a fine powder. Remove into a greased tray and freeze for half an hour till it sets firmly. Onions (finely chopped) 2 nos. Combine the hung curd with besan. 8. Mix in green peas and salt and cook till peas are done. 6. peppercorns and dried red chillies. turmeric powder and salt and mix well. 4. Add water and knead to a smooth stiff dough. add garlic and ginger and saute for a few seconds. Keep aside. cut into round cakes using ring cutters. For green peas masala. . 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. 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. add the masala curd mixture and cook stirring continuously for 10-15 minutes till very thick. red chilli powder.
11. Drizzle around pithore cake. To serve. red chilli powder and salt. 2. Remove and drain on absorbent paper. Combine apples with 1 cup water. vinegar and cinnamon and boil till apple is cooked and mixture is just moist. 12. Deep fry the triangles till golden and crisp. Cut into triangles. Apple Chutney Ingredients: 2 nos. Sauté for a few seconds and mix in tomato puree. add to the tomato gravy and boil stirring continuously till thick. Follow with peas masala. Mix in red chilli powder and salt and cook for 2 more minutes till apple is mashy. sugar. Melt the butter and add kasoori methi. spoon some peas masala in the centre of a plate. Apples (peeled and diced) 4-6 tbsp Sugar 3 tbsp Vinegar 3´ Cinnamon stick 1 tsp Red Chilli powder To taste Salt Method: 1. Raw Bananas (thinly sliced lengthwise and put in ice water) To taste Salt . 3. pithore cake and mathri and top with some apple chutney. Banana Chips Ingredients: 6 nos. Drizzle tomato kadhi sauce around it and arrange banana chips. Whisk besan into 1 cup water. Remove cinnamon sticks and garnish pithore cake. 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. 3. 4. Divide dough into small portions and roll out each portion into a rectangular roti. Heat oil in a kadhai. place a pithore cake on top and place a mathri over this. 2.
Leave banana slices in ice water for 5-7 minutes or till manageable. 2. 4. Toss in cornflour also.To taste Red Chilli powder ½ cup Corn flour For frying Fortune Refined Oil Method: 1. Remove and drain on absorbent paper. 3. Toss well with salt and red chilli powder till the masala coats the slices. Drain and pat dry. Arrange around pithore cake. Heat oil in a kadhai and deep fry chips till crisp and golden. .
. Heat ghee in a kadhai and fry the carrots till tender and translucent. Pears (peeled and halved) 2 nos. Coarse grind boiled pistachios with some prepared syrup. Whip the marscapone and mix in pistachio paste. Mix in crushed cardamom. Dip fried parcels in the syrup. Poach the pear halves till tender and glazed. 7. mix in khoya and cool. 5. Combine 1/3rd cup sugar with ½ cup water and make a syrup. Keep aside. Beat egg yolks with 3 tbsp sugar. Spoon halwa into wonton wrappers. To serve. place a gajar halwa triangle on a plate and place a pear half beside it. Cook till nearly dry. sprinkle over with sesame seeds and keep aside. Wonton wrappers 1 nos. mix in some saffron and make a thick sugar syrup. Combine ½ cup sugar with ¾ cup water. milk and cook over a double boiler till thick and frothy. 9. Egg yolks 150 ml Amul Cream 100 ml Amul Milk Method: 1.Gajar Halwa Spring Roll with Saffron Sabayon / Mascarpone Built Ingredients: 250 gm Amul Ghee 1 ½ kg Carrots (peeled and grated) 10 nos. 2. 3. 4. fold to make triangles and seal the edges with beaten egg. 8. Heat oil in a kadhai and deep fry triangular parcels till crisp and golden. drain. sugar and condensed milk. 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. 6. mix in cream. a pinch of saffron. Remove and drain on absorbent paper. Green Cardamoms (crushed) To taste Sugar 1/3rd tin Amul Mithai mate (condensed milk) 200 gm Khoya (grated) 6-8 nos. Serve a dollop of pistachio marscapone on the side and drizzle over with saffron sabayon.
2. Fold in the flour mixture alternating with milk. Fill half the whipped cream into a piping bag with a large star nozzle. Heat the milk till it is lukewarm. Cut rasgullas in half. demould it and leave to cool. baking powder. Place on flame and stir till sugar dissolves. 10. Sweet limes 1 nos. Arrange one layer of the cake on a presentation plate. 11. 5. caster sugar. Cover the cake with the remaining cream. remove and cool. mix in 1 tsp flour and knead till very smooth and light. 3. 6. 12. Whisk the curd. Butter paper Method: 1. Arrange the tangerines and sweet limes as shown. 7. To test whether rasgullas are cooked. remove cake from the oven and after a few seconds. Grease a cake tin and line it with butter paper. If it comes out clean.Rasgulla Cake recipe from MasterChef India judges Ingredients: 2 cups: Refined flour 1 tsp: Baking powder ¾ tbsp: Soda bicarb 1 cup: Amul curd A few drops of Vanilla essence ¾ cup: Milk ¾ cup: White butter ¾ cup: Caster sugar 6 tbsp: Cocoa powder 500 gm: Chhena 2 nos. If syrup has come to a boil. soda bicarb and cocoa powder together. drop one in a deep bowl full of water. Whip the non-dairy cream till soft peak stage. gently add the chhena balls and poach them till done. Insert a skewer or knife in the centre. Check the sugar syrup. Shape into small balls. grate/crumble the chhena. 9. If it sinks to the bottom. Arrange the rasgullas and place one more layer on top. 2 cups water and star anise. Preheat oven to 170*C. butter and vanilla essence together till smooth and frothy. If rasgullas are done. . Pipe stars onto the cake using the piping bag and chill till set. Tangerines 3 nos. 13. Pour into the cake tin and bake on the centre rack for 20 minutes. Meanwhile in a saucepan mix 3 cups of sugar with ½ cup milk. Mix quickly but gently to a smooth batter. Cut the cake into three horizontal layers. the rasgulla is cooked. While the sugar syrup is cooking. 8. Check the cake. 4. Peel and cut tangerines and sweet limes into segments. Star anise 3 cups: Sugar 400 ml: Non-dairy cream 3 nos. Clarify it by spooning off the grey layer. Bring the mixture to a boil. Sift flour.
If the skewer comes out clean the cake is done. Soak the oats in whisked curd for a few hours preferably overnight in a bowl refrigerated this allows for natural fermentation. When it starts to form a ball remove and roll on a greased marble slab 6. 3. 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. Cling wrap till required. Marzipan Raw Recipe Ingredients 500 g Icing Sugar 250g Almonds Powdered 1 tsp Almond Essence 2 tbsp Rose water Food colouring Method 1. Bake for 20 minutes or till done by checking the muffins with a skewer. Remove the cakes and cool on a rack. Remove the paper cups and replace with fresh paper cups. . Spoon the mixture into muffin trays which have muffin paper cups inserted into the depressions. Fold in the remaining ingredients gently. 4. 3. When done remove from the oven. Cook for a few minutes before adding the egg white 5. Note:For regular muffins please replace Oats with white flour. 2. Pre-heat the oven to 200*C. In a pan dissolve half the sugar with rose essence 2. 5. but not too much. 7. Whisk eggs butter and sugar together till light and fluffy. Divide and add food colour 7. 6. 8. Divide into four and add colour to each portion. 2. Cling wrap and use as required. 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. Add this to the pan of sugar 4. 9. 3. Grind the blanched almonds with the remaining sugar to a powder.
Pipe small swirls on a well greased baking tray. 6. Space between each. Vanilla essence Method 1. 5. 2. 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. 4. Whisk egg white with lemon juice & caster sugar in a clean bowl.Meringue Cookies Ingredients 100 g Caster sugar 2 Egg white 1/4 tsp. 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 . Lemon Juice 80 g Almond powder a pinch Salt 1/4 tsp. Roast & powder nuts fine with a very little sugar. When the meringue is stiff fold in nuts.
5. Rest the dough for about 15 minutes by covering with a moist cloth. 6. Combine all the ingredients with enough lukewarm water to make a smooth soft dough. MAKE SURE THAT THE EDGES ARE THIN AND THE CENTRE IS A BIT THICK. 4. 2. Carefully place the roti on the inverted kadhai and roast till done. Flatten each ball slightly and roll into a small chapati. 7. 3. . 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. 8. Fold and serve. Toss the roti in the air in a way by which the dough will stretch. Knead the dough again and divide into small balls. THE DOUGH SHOULD NOT BE STICKY.
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 the flour in a mound on the work surface and make a small well in the centre. begin kneading it into a firm but smooth dough. Grate nutmeg over the mixture and mix thoroughly. occasionally dusting it with flour.Italian Pasta Dumplings recipe by Chef Manu Chandra STUFFING 1 nos. Keep stirring the mixture till pumpkin begins to take on some colour. fold in parmesan and ricotta and mash together really well. Repeat the procedure a few times. Mince the Rosemary. When it starts to come together. Saute lightly till garlic colours lightly and onions become translucent. start reducing the gauge to progressively thinner gauges and keep passing the dough through the machine. Using your fingers slowly combine the egg yolk and white and start incorporating the egg into the flour. 6. Crush the toasted fennel in the mortar pestle and mix it into the pumpkin. salt and pepper. Once the mixture cools. Cover and keep aside. 3. Keep aside. 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. 4. 7. When you achieve a rectangular shape. . Immediately add in the onion and garlic. pass again. Chop the walnuts. Remove from heat and cool. stirring occasionally till the water drains out and pumpkin is cooked. Lightly toast the fennel seeds. Mix in the minced rosemary and thyme and check seasoning. Mix in the grated pumpkin. Separate the Thyme and mince finely. flatten the dough and pass it through the largest gauge and fold. 5. Add a little stock and simmer the mixture slowly. Crack an egg into the well and add a pinch of salt. Peel and deseed the pumpkin and grate using a coarse grater. 2. Put the mixture in a blender and blend to a smooth paste. Place a shallow frying pan on medium heat and add a teaspoonful of butter to it. Thinly slice the garlic and mince onion finely as shown. Using the pasta machine.
Remove from the ice water and set aside. 10. In a saucepan. gently release the ravioli in it and let them cook till they float up to the top. Take off the pan. shape it with your hands. tuile and salad. 9.8. Repeat with remaining pasta discs and filling till you have made 8 raviolis. bring plenty of water to a boil. and let it cool. heat butter in a frying pan till it starts to bubble and slowly turns brown. add the cooled ravioli to it and let it heat all the way through. Make a small ball of the filling (the size of a small marble µkancha¶) and place it in the centre. Flambé it with a little brandy and immediately add the sage and walnuts. Prepare the parmesan tuile as shown. For the sauce. Remove them with a slotted spoon and immediately transfer to ice water to stop the cooking. To assemble the ravioli. 13. Gently lift and seal the ends with your fingertips. cut 16 circles of the pasta dough. Heat grated parmesan in a non stick pan. place one pasta disc on the work surface. about a minute. Serve at once. 12. 11. turning it and letting it turn brown. Decorate the presentation plate with balsamic reduction as shown and arrange prepared ravioli on it as shown. 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. When the sauce has emulsified. . Lightly brush the rims with water and place another disc on top. Garnish with grated parmesan. Using the back of a fork. Lay the sheet out onto the work surface and using the cutter.
Heat oil and add the scallops. Serve hot. Remove and drizzle the cherry chutney. black salt. Strain and add half the cherries. anardana powder and sugar. salt and ginger garlic paste. chilli.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. cook for 10 seconds on each side. bhunna jeera. salt. Cook till tamrind is cooked and thick. . add tamrind. Keep aside seperaely de seed the fresh cherries and put half in a pan. lemon.
Now pipe again the chocolate and then place the rasmalai on top. then place the rasmalai one after the other. the same as chocolate. Demould and cut into slices. Melt the gelatin on the double boiler. seperately break the chocolate in a dry bowl. Take a vessel add water and let it boil. Cover and refrigerate for at least 2 hours. Now fold the chocolate and the cream with a light movement of spatula and finally fold the gelatin. Quickly fill the piping bag and pipe a layer of chocolate. Place this bowl over the boiling water and melt it till has no lumps and remove from fire. Once again pipe the chocolate. Lightly oil the terrine mould and dust compeltely with powdered sugar. Seperately whisk the cream till hard.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. . Don¶t over heat the chocolate.
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. Boil water for noodles . Heat oil in a wok. oyster sauce. Remove and knead again for a minute. Heat oil in a wok.Slices of yellow and green zucchini Plating . juiced Dash of soya sauce Sizzler base: Zucchini-both colors (yellow and green) Method: For the Momo: Finely chop all vegetables. Shape each roundel into a mini puri. Drizzle with the sauce for sizzle effect. Place a mound of pad thai noodles in the centre and place the momos on the sides. Keep aside. Place a portion of the stuffing in the puri and shape like a momo. place the momos on skewer sticks and place at an angle on the noodles. Drain off excess water. Add cooked noodles. Add noodles and cook till almost done. . Combine with salt. To be heated into a sauce: For the base . season well. Steam in bamboo baskets for 10 minutes . pepper. For Stir Fried Veggies: Chop vegetables in dices and keep aside. Toss well on a high flame. Keep aside this stuffing. add oil and mix well. Keep aside. soya sauce and 1 tsp oil. Spread stir fried veggies on top. add the vegetables and the remaining ingredients.Heat the sizzler plate and place the slices of zucchini. add the rest of the ingredients and toss well on a high flame. Alternatively. Heat 1 tsp oil in a wok and toss the momos for glaze and keep aside. For Dough: Mix flour. Cool. Wash in running cold water and keep aside. Divide into 6 equal portions. For Pad Thai Noodles: Cut the vegetables in dices/ triangles. 3 Red bird eye chillies 1 Lemon. salt and water to make a semi stiff dough. toss well and keep aside.
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