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.

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

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

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

Shallow-fry the dry fruits in oil. Add sugar. water. Remove from heat and then add kewra essence (3 drops) in the mix. Season with cardamom powder and zaifal powder. Cook on a slow flame for five minutes. rest it for 4 minutes. khoya and milk to a pan and bring to a boil till you get a four string consistency.Benarsi Kemami Sivaiain recipe by Zebi Zubair Ingredients ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ 1/2 kg Benarsi Siwai 1 kg Khoya 2 kg Sugar 1/2 kg Pure ghee 3 drops Kevra essence 10 pieces Green cardamom 1 piece Nutmeg 100 g Makhana (chopped) 1 piece Coconut whole (gari) 100 g Cashewnut 100 g Almond 100 g Kishmish 5 pieces Silver foil (chandi ka waraq) Method In a pan add ghee and roast the sewai till brown. Add the roasted sewai to the dry fruits and sugar syrup. Decorate with silver foil and fried dry fruits before serving. .

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

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

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

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

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

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

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

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

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

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

4. Add the rest of the ingredients. 2. 2.1. . Heat a saucepan and lightly fry the bread until golden brown. fill into moulds and refrigerate to set. 3. Between the two pieces apply the chocolate syrup lightly and dip in the eggs. Combine 1/4th cup sugar with 1/4th cup water and mixed berries and cook till thick and syrupy. Cut bread slices diagonally. Whisk the eggs and 1 tbsp sugar in a bowl. Yummy Rocky Road Ingredients: 400 gms: Amul Dark Cooking Chocolate 1 cup: Marshmallows 1 cup: Jujubes Method: 1. Serve French toast with a spoonful of berries compote . Cut the chocolate into even-sized pieces and melt on a double boiler. 5.

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

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

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

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

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

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

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

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

Mix in salt and pepper and rice flour paste. Season with lemon juice. 2. corn kernels and minced Jholokia. To serve. 5. salt and pepper.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. coriander seeds. salt and turmeric powder with water and make a firm dough. 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. Serve with chilled dessert. 6. Roll out into a flat roti and cook on a pan. cumin seeds. Pile the salad into a halved coconut shell. Mix in chopped green tomatoes. Peach 2 tbsp: Melon seeds 4 tbsp: Sugar Method 1. Keep aside. Grate papaya and coconut. Keep aside. sugar. Fill into martini glasses and chill to serve. Heat oil and temper with ginger. . Mix rice flour. layer the prepared rotis with green tomato and corn filling to make a stack. 3. 4. Sweeten the hung curd with sugar and mix in sliced peaches and melon seeds.

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

Combine hazelnuts with jaggery and mix well. . 2.6 nos: Lychees (peeled and deseeded) 200 ml: Coconut Milk 4 tbsp: Chocolate syrup Method: 1. Pour a little coconut milk into a martini glass. add lychees and top with chocolate sauce. Stuff into deseeded lychees. Serve chilled. 3.

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

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

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

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

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

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

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

Just before serving. black pepper and water and mix into the boiling broth. 3. 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. In a soup pot. . heat the soup. Add sliced ginger and bring to a boil. 2. mix in lemon juice and mint juice and garnish with ginger juliennes and carrots. Strain and keep aside. heat butter and when it melts.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. 4. Mix in lemon zest and take soup off the flame.

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

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

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

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


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

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

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

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

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

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

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

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

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

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

Drain and pat dry. Remove and drain on absorbent paper. 3. Toss in cornflour also. 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.To taste Red Chilli powder ½ cup Corn flour For frying Fortune Refined Oil Method: 1. 2. Arrange around pithore cake. . 4. Leave banana slices in ice water for 5-7 minutes or till manageable.

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

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

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

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

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

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

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

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

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

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 .

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