mawa kachori

7/29/2019 Mawa Kachori

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Mawa Kachori:

Ingredients:

For Kachori Dough: Flour (2 cups), Salt as per taste, Ghee (3 tsp), warm water for mixing, Oil for frying

For stuffing: Mawa (1.5 cups, Mixed nuts (3/4 cup), Sugar (1/2 cups), Ghee (2 tsp)

For sugar syrup: Sugar (2 cups), Water (1 cup)

Method: Mix everything except water for kachori and make dough. Add warm water and make smooth

dough. Let it stand for 30mins. Heat 2 tsp ghee and fry the mawa till golden brown. Add sugar and nuts

to it. In a separate pan prepare sugar syrup. Now make balls with the dough and stuff the mawa in it.

Flatten it into a disc shape with your palm. Fry them till golden brown. Dip them in the sugar syrup and

serve after garnishing them with nuts and saffron.

Mawa- Malpua Recipe:

Ingredients: Maida (1 Cup), Sugar (1 Cup), Mawa (1 Cup), Warm Milk (to make the batter), GroundedElaichi (5-7), Grounded Kali Mirch (5-7), Ghee/Oil for frying, Pistachios/Almonds for garnishing.

For Syrup- Sugar (1.5 cups); Water (3/4 cup)

Method:

Make 1 string sugar syrup with the syrup ingredients. Mix all the ingredients of the malpua except the oiland make a batter. Pour a spoonful of batter in a hot griddle and spread it in the size of a puri. Pour


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ghee/oil around it and cook on each side. Once done, dip them into the syrup and remove immediately.You can also deep fry the malpuas. Next garnish with the dry fruits and serve hot.

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


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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 littlemustard 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.


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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


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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


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1/2 tsp Sesame oil

1 tsp Hite sesame seeds

3 Red bird eye chillies

1 Lemon, juiced

Dash of soya sauceSizzler base:

Zucchini-both colors (yellow and green)

Method:

For the Momo: Finely chop all vegetables. Combine with salt, pepper, oyster sauce, soya sauce and 1

tsp oil. Keep aside this stuffing.

For Dough: Mix flour, salt and water to make a semi stiff dough. Keep covered under cling wrap for 1

hour. Remove and knead again for a minute. Divide into 6 equal portions. Shape each roundel into a

mini puri. Place a portion of the stuffing in the puri and shape like a momo. Steam in bamboo baskets for

10 minutes . Cool. Heat 1 tsp oil in a wok and toss the momos for glaze and keep aside.

For Pad Thai Noodles: Cut the vegetables in dices/ triangles. Keep aside. Boil water for noodles . Add

noodles and cook till almost done. Drain off excess water, add oil and mix well. Wash in running coldwater and keep aside. Heat oil in a wok; add the vegetables and the remaining ingredients. Toss well on

a high flame. Add cooked noodles, season well, toss well and keep aside.

For Stir Fried Veggies: Chop vegetables in dices and keep aside. Heat oil in a wok, add the rest of the

ingredients and toss well on a high flame. Keep aside.

To be heated into a sauce: For the base - Slices of yellow and green zucchini Plating - Heat the sizzler


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plate and place the slices of zucchini. Spread stir fried veggies on top. Place a mound of pad thai

noodles in the centre and place the momos on the sides. Drizzle with the sauce for sizzle effect.

Alternatively, place the momos on skewer sticks and place at an angle on the noodles.

Braised Lamb Shoulder recipe by Ajay Chopra

Beetroot/Zucchini/Thyme Potato Galletes

Ingredients

In vac PacLamb shoulder: 250gmsButter: 50gms

Parsley stalk: 10gmsOnion: 25gmsCarrots:25gmsGarlic: 10gms

VegetablesBeetroot dices: 50gmsZucchini dices: 50gms

Basil leaves: 5gmsGarlic chop: 1Onions chop: 5gmsRed wine vinegar: 10ml

PotatoesPotatoes: 150gmsButter: 20gms


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Thyme: 1sprigSalt: 2gmsPepper: 1gms

Lamb jus: 120ml

Method

Put lamb and all othervegetable together in a vacuum bag and vacuum it, cook it in a hot water bathfor 60 min. Saut beetroot and zucchini separately with garlic and olive oil, season it with salt and pepper. Slice potato thinly and arrange it over each other and make a ring, cook with butter and thyme. Put a straight line of zucchini and beetroot, garnished with basil leafs, place potato and lamb over eachother. Pour the sauce over the lamb and serve it hot.

Grilled Haldi Chilli Scallops with Cherry Chutney recipe by Kunal Kapoor

Ingredients

Scallops: 80 gms

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


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Fresh cherries: 250 gm

Bhunna jeera: 25 gm

Black salt: 5 gm

Anardana powder: 5 gm

METHOD

Marinate the scallops with haldi, chilli, lemon, salt and ginger garlic paste. Keep aside

seperaely de seed the fresh cherries and put half in a pan, add tamrind, bhunna jeera, salt, black salt,

anardana powder and sugar. Cook till tamrind is cooked and thick. Strain and add half the cherries. Heat

oil and add the scallops, cook for 10 seconds on each side. Remove and drizzle the cherry chutney.

Serve hot.

Coconut Burfi with Tropical Fruit chutney

For Chutney

1 cup roughly chopped mixed fruits (pineapple, oranges, grapes, dried red currants, blueberries etc)

1/3 cup sugar

To be mixed into a dry fruit stuffing

1/3 cup finely chopped dried figs

1/3 cup finely chopped pistachio

1/3 cup finely chopped almonds

1/3 cup finely chopped cashew nuts (optional)

For Burfi

1 kg granular variety khoya


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200 gms castor sugar

150 gms desiccated coconut

Ghee for greasing

Desiccated coconut for coating

For Chutney

1. Combine the fruits and sugar in a broad pan and cook on medium flame till tender.

2. Mix well. Add little water if required to obtain smooth chutney consistency.

For Burfi

1. Crush khoya in a deep bottomed pan and add castor sugar. Mix well.

2. Cook on a slow flame till sugar dissolves. Note that this will happen quickly. Dont overcook khoya.

3. Remove from flame and add desiccated coconut. Mix well.

4. Grease ring mould/ trays with ghee.

5. Set half the mixture in greased ring moulds or trays.

6. Spread the dry fruit mixture evenly on top and cover with remaining khoya coconut mixture.

7. Allow to set.

8. Once set, unmould (if using ring mould). If setting in trays, cut into uniform pieces.

9. Coat the burfi on both sides with desiccated coconut.

10. Grill on a hot frying pan to get a pale golden brown colour on both sides.11. Serve immediately with tropical fruit chutney.

Chicken Nuggets

Ingredients

2 nos, Chicken breast piece, cut into thick strips


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1 tbsp Dijon Mustard

Salt to taste

Crushed pepper to taste

1 tsp dried mixed herbs

2 nos.Egg1/3 cup Maida

cup Bread crumbs

Fortune oil for deep frying

Tomato ketchup

Thousand island dressing

Method

1. Combine the chicken strips, mustard, salt, pepper, herbs and 2 tsp oil in a bowl and marinate for 15 to

20 minutes.

2. Break 2 eggs in a glass bowl and whisk lightly using a fork.

3. Combine maida and water to form a smooth paste.

4. Dip a piece of chicken in egg, followed by maida.

5. Now dip this piece in bread crumbs and ensure its coated uniformly.

6. Deep fry in hot oil till crisp and golden brown in colour.7. Follow same procedure for remaining chicken pieces and serve immediately with ketchup.

Pea parcels with green tomato chutney and lemongrass makhani

For pea stuffing

1 tbsp Amul ghee

1 tsp cumin seeds


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A pinch asafoetida

1 tsp finely chopped ginger

1 tsp finely chopped green chillies

tsp chilli powder

1 cup green peas, boiled1/3 cup finely chopped cashews

1/3 cup roasted and crushed peanuts

Salt to taste

For parcels

3 nos. filo sheets

1 tbsp Amul butter

For lemongrass makhani

1 large onion, cut into chunks

3 green chillies, roughly chopped

1 inch ginger piece

5 tomatoes, cut into halves

4 nos green cardamom

1 stick cinnamon5 to 6 peppercorns

4 whole cloves garlic

1 tsp roughly chopped fresh lemongrass

1 bay leaf

Salt to taste

2 tbsp Amul butter

2 tbsp Amul cream


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For Green tomato chutney

5 nos. green tomatoes, roughly chopped

200 ml vinegar

300 gm sugarSalt to taste

Black salt to taste

1 tsp roasted and crushed cumin seeds

1/3 cup finely chopped onions

1 tsp chilli powder

Method

For stuffing

1. Heat ghee in a frying pan and add cumin seeds.

2. When the seeds crackle, add finely chopped ginger, green chillies and asafoetida and saut for 2

minutes.

3. Add cashews, peanuts, green peas, chilli powder and salt and cook on a medium flame for 5 to 7

minutes.4. Keep aside to cool.

For lemongrass makhani

1. Combine onions, chillies, ginger, tomatoes in a broad pan and add water just enough to soak the

ingredients.

2. Tie cardamom, cinnamon, peppercorns, garlic, lemongrass and bayleaf in a muslin cloth and add to


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the above ingredients.

3. Cook on a medium flame till the mixture reduces and the tomatoes soften.

4. Once cooked, discard the muslin cloth bundle and strain the remaining mixture using a Chinese

strainer. Crush as much as you can using a round ladle while passing the mixture through the strainer.

5. Return the strained mixture back to the saucepan and add salt, butter and cream.6. Simmer on low flame for few minutes.

For Green tomato chutney

Combine all the ingredients in a deep pan and cook on a medium flame till it becomes half the volume

(reduces). Keep stirring in between while cooking.

How to proceed

Brush each filo sheet with butter and stuff with the green pea filling.

Fold and brush again using butter.

Bake in a preheated oven at 160 C for 18 minutes or till pale golden brown in colour.

Serve with lemongrass makhani and green tomato chutney.

Golgappa Shooters

Ingredients:

For stuffing

2 packets: Golgappa Puris

4 nos. Medium-sized Potatoes (peeled, boiled and mashed)

cup: Chickpeas (boiled and coarsely crushed)

to taste: Black salt

to taste: Red Chilli powder


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3 tbsp: Coriander leaves (finely chopped)

For the flavoured paani

Apple and Tea

1 nos. BlackTea bag2 tbsp: Lemon juice

250 ml: Apple juice

7-8 nos. Mint leaves (finely chopped)

1tsp: Sugar

Tomato and celery

250 ml: Tomato juice

1 tsp: Tabasco sauce

To taste: Salt

To taste: Black Pepper powder

2 tbsp: Lemon juice

1 tsp: Celery (finely chopped)

1 tsp: Coriander

Guava and mint

250 ml: Guava juice

To taste: Black salt


1 tsp: Cumin seeds powder

Orange and dill


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250 ml: Orange juice

1 tbsp: Dill (finely chopped)



1tbsp: Lemon Juice

Mint Chutney

1 bunch: Mint leave

To taste: Salt


Method:

1. For stuffing, combine mashed potatoes with chickpeas, black salt, red chilli powder and coriander

leaves and mint leaves. Keep aside.

2. For Apple and Tea paani, bring 1 cup water to a boil, add tea bag and simmer for 1 minute. Remove

the tea bag and cool the water. Mix in lemon juice, apple juice and mint leaves and refrigerate to chill.

3. For Tomato and Celery paani, mix all ingredients thoroughly and refrigerate to chill.

4. For Guava and Mint paani, combine guava juice, lemon juice, mint leaves and black salt. Lightly roast

cumin seeds and grind to a powder using mortar pestle. Mix into the guava juice and refrigerate tillchilled.

5. For Orange and Dill paani, combine orange juice, lemon juice, chopped dill and black salt and

refrigerate till chilled.

6. To serve, break a hole in the golgappa puris and stuff with 1 tbsp of spiced potato filling. Dip into any

of the prepared flavoured paanis and serve immediately.

Kabargah


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Ingredients

1 tbsp: Black cardamom1 tbsp: Green cardamom

4 sticks: Cinnamon1 tbsp: Cloves4 nos: Bay leaf1 tbsp: Black peppercorns4 nos: Star Anise2 tbsp: Fennel seeds2 halves: Lamb spare ribs2 packets: Amul MilkFew strands: Saffron200 gms: Besan1 tbsp: Red chilli powderfor frying: Fortune Refined Oil

Method

1. In a broad stock pot add black cardamom, green cardamom,cinnamon, cloves, bay leaf, peppercorns, star anise , fennel seeds ,

spare ribs, milk and saffron and cook on a medium flame till the lambis cooked and the milk mixture reduces to rabri stage.2. Once cooked, remove the spare ribs and keep aside.3. Combine besan with red chilli powder and water to prepare asmooth and thin batter.4. Heat oil in a deep kadhai, dip the ribs in the prepared batter anddeep fry till crisp and golden brown in colour.5. Serve immediately.


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Nadru ke goolar

Ingredients:

For kebabs

1kg: Lotus stem

to taste: Salt

3 tbsp: Amul Ghee

A pinch: Asafoetida

tsp: Green Chillies (finely chopped)

3 tbsp: Ginger (finely chopped)

Few strands: Saffron1 cup: Besan

250 gms: Dried Figs (finely chopped)

2 tbsp: Dried Ginger powder

3 tbsp: Fennel powder

2 tbsp: Red chilli powder

for frying: Fortune Refined Oil

5 nos: Lemons (juice extracted)

Apple mint chutney to be served with Nadru Ke Goolar

To be ground into a chutney

4 nos: Apples (unpeeled and roughly chopped)

2 bunches: Mint leaves (roughly chopped)
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1 bunch: Coriander leaves (roughly chopped)

5 to 6: Green chillies

2 tsp: Cumin seeds

2 tbsp: Amchur powder

to taste: Salt

Method:

1. Boil lotus stem in salted water till almost cooked. Drain off water and keep aside to cool.

2. Once cooled, puree it in a mixer. Keep aside.

3. Heat 2 tbsp ghee in a broad pan and add asafoetida and half the quantity of finely chopped ginger

and green chillies.

4. Saute for a few seconds, add the lotus stem puree, saffron , red chilli powder, dried ginger powder,fennel powder and salt and mix well. Cook on a medium flame till the mixture becomes dry.

5. Add gram flour and mix well. Keep aside.

6. For the stuffing Soak figs in water till they become soft and fluffy ,then chop the figs, remaining ginger

and green chilies, salt and lemon juice and add together to make the stuffing .

7. Take a portion of the lotus stem mixture and stuff with 1 tbsp of fig mixture. Seal well and shape into a

round kebab.

8. Follow the same procedure for the remaining mixture and stuffing.9. Heat ghee in a pan and shallow fry the kebabs till golden brown and crisp.

10. Serve with apple and mint chutney.

Spiral Cone Chaat recipe

Ingredients


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For cones

1 kg+for dusting: Maida

150 gms: Amul Ghee

To taste: Salt

For frying: Fortune Refined Oil

To be mixed into a filling

4nos. Medium-sized Potatoes (peeled, boiled and diced)

cup: Chickpeas (boiled)

4 tbsp: Saunth chutney

3 tbsp: Green chutney

3 tbsp: Amul Curd

1/3 cup: Onion (finely chopped)1/3 cup: Tomato (finely chopped)

1 tbsp: Chaat masala

3 tbsp: Coriander leaves (finely chopped)

For Saunth Chutney

cup: Tamarind Paste

cup: Jaggery (grated) tbsp: Ramdev Red Chilli powder

tbsp: Ramdev Dry Ginger powder

tbsp: Ramdev Cumin powder

tbsp: Ramdev Black Pepper powder

tsp: Black salt

tbsp: Cumin seeds (roasted and crushed)


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For Green Chutney

1 bunch: Coriander leaves

1 bunch: Mint leaves

10-12 nos. Green Chillies

2 piece: GingerTo taste: Salt

Method

1. Combine maida, ghee, salt in a glass bowl and knead to a semi stiff dough using water.

2. Divide the dough into roundels. Shape each roundel into a chapati, using minimal flour for dusting.

3. Using a knife, cut into thin long strips.

4. Roll these strips around the cone mould like a coil, starting from the pointed end towards the broaderend, till the entire cone is uniformly covered with the strips. Seal well to ensure that it doesnt open.

5. Follow the same procedure for the remaining dough.

6. Heat oil in a deep kadhai and deep fry the cones till they turn golden brown in colour. Drain on

absorbent paper.

7. Once the cones have cooled a bit, shake them off the cone mould. Keep aside.

8. Combine all the ingredients for the filling.

9. For saunth chutney, in a frying pan, combine tamarind pulp with cup water and bring to a boil. Mixin jaggery, red chilli powder, dry ginger powder, cumin powder, black pepper powder and black salt. Mix

well and cook till jaggery dissolves and chutney is thick.

10. Strain the mixture and mix in crushed roasted cumin. Keep aside.

11. For green chutney, combine the coriander, mint, green chillies, ginger and salt and grind to a smooth

paste. Add a little water if required.

12. To serve, fill prepared filling into cones, top with saunth chutney and green chutney and serve.


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Spanish Omelet recipe by Katrina Kaif

Ingredients:4 eggs250 g potatoes (peeled and thinly sliced)

100 g mushroomOlive oil for fryingSalt to taste

MethodHeat oil in a frying pan and fry the thinly sliced potatoes till they are a nice golden in colour. Removethem from the pan and keep aside. Place the pan back on the flame. Whisk eggs well but not till the mixis stiff. Saut the mushrooms and add them to the potatoes. Fold the mixture into the eggs. Pour themixture into the frying pan. When the bottom is done flip the omelette. Serve with a typical Spanish style

tomato sauce.

Spanish style tomato sauce

Ingredients:1 nos mild red chilli1 00 g raisins100 g almonds blanched

3 tbsp corn oil2 nos large onions3-4 flakes garlic tsp cinnamon powder500 ml chicken stock1 tbsp sugar

Method:Slit the chilli and remove the seeds. Toast the chilli on a hot plate for a minute then add the raisins and


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keep aside. Add this to the hot stock, tomatoes, almonds and puree in a blender. Heat oil in a pan andsautee the onions and garlic till translucent. Add the cinnamon. Add the tomato puree mixture. Simmerto a boil and reduce the mixture to a sauce consistency Approximately 30 minutes. Pass through a sievebefore serving.

Vegetable Shashlik with Olive, Potatoes and CaponataIngredientsFor Shashlik50g Baby corn (1/2 pieces)50g Onions (Cubed)1 nos Red capsicum (Cubed)1 nos Yellow Capsicum (Cubed)To taste Salt12 ml Olive oil

A few sprigs ParsleyA dash Lemon juice

For Mashed Potatoes180 gm Potatoes50 gm Amul ButterTo taste Salt5 gm Parsley

15 gm OlivesA dash Olive oil

For Caponata20 gm Aubergines20 gm Yellow Zucchini5 gm Garlic15 gm Onion20 ml White wine


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Dash of Balsamic vinegar20 ml Italian canned tomato puree20 ml Tomato puree10 nos. AlmondsA few sprigs Basil

Dill Butter sauce60 gm Amul Butter (chilled)15 gm Onion30 ml Vegetable Stock30 ml White wine20 gm Cherry TomatoesA few sprigs Dill leaves60 gm Asparagus

For garnishBalsamic reduction (Add sugar and balsamic vinegar in 1:2 ratio in a pan and reduce it to a thickerconsistency)Olive oilSpring onion greens juliennesRed capsicum juliennesFresh basil leavesCurly parsleyWhole dill leaves

Method1. Mashed Potatoes: Wash and peel potatoes and cut into dices. Put into a pan of cold water beforebringing to a boil. Once potatoes are cooked, drain, mix in butter, parsley, olive oil and olives and whisktill mashy. Adjust seasoning.2. Cut aubergine, zucchini, tomatoes and onions into even dices as shown. Finely chop the garlic andsome of the onion. Finely chop dill leaves and cut basil leaves into thin shreds. Soak the almonds. Dice


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the olives and blanch asparagus.3. Caponata: In a frying pan heat olive oil, add aubergine and zucchini and saut for a few seconds.Toss in chopped garlic, diced onion, wine and salt and reduce. Add balsamic vinegar. Mix in olive oil andbasil. Peel and chop the soaked almonds and mix into the caponata.4. Dill butter sauce: Heat butter in a pan, add chopped onions and saut. Mix in white wine and stock

and reduce. Reduce the flame and mix in a cube of chilled butter. Strain the sauce and mix in dill leaves.Cut cherry tomatoes into quarters and add to the sauce. Adjust seasoning.5. For the Shashlik, mix salt lemon juice, dill and olive oil and marinate the vegetables. Skewer thevegetables alternatively. Heat a pan, drizzle with olive oil and sear the shashlik and cook for a fewminutes on both sides.6. Cook the asparagu lightly in butter sauce.7. To assemble the plate, Arrange the caponata in a similar mound parallel place the mashed potatoesin a rectangular mound on the plate and place potato mound on top. Arrange the shashlik on top. Drizzlesauce, olive oil and balsamic reduction in a neat design and finish garnish using spring onion greens,red capsicum juliennes, basil, parsley and dill , place the cooked asparagus on the side.

Grouper and Prawns with Olive, Potatoes and CaponataIngredientsFor Fish150 gm Grouper fillet - with skinTo taste Salt12 ml Olive oil

A few sprigs Dill leavesA dash Lemon juice2 nos. Prawns

For Mashed Potatoes180 gm Potatoes50 gm Amul ButterTo taste Salt5 gm Parsley


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15 gm OlivesA dash of Olive oil

For Caponata20 gm Aubergines

20 gm Yellow Zucchini5 gm Garlic15 gm Onion20 ml White wine20 ml Italian canned tomato puree20 ml Tomato puree10 nos. AlmondsFew sprigs BasilDash of Balsamic vinegar

Dill Butter sauce60 gm Amul Butter (chilled)15 gm Onion30 ml Fish stock30 ml White wine20 gm Cherry TomatoesA few sprigs Dill leaves

60 gm Asparagus

For garnishBalsamic reduction (Add sugar and balsamic vinegar in 1:2 ratio in a pan and reduce it to a thickerconsistency)Olive oilSpring onion greens juliennesRed capsicum juliennesFresh basil leaves


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Curly parsleyWhole dill leaves

Method1. Mashed Potatoes: Wash and peel potatoes and cut into dices. Put into a pan of cold water before

bringing to a boil. Once potatoes are cooked, drain, mix in butter, parsley, olive oil and olives and whisktill mashy. Adjust seasoning.2. Cut aubergine, zucchini, tomatoes and onions into even dices . Finely chop the garlic and some of theonion. Finely chop dill leaves and cut basil leaves into thin shreds. Soak the almonds. Dice the olivesand blanch asparagus.3. Caponata: In a frying pan heat olive oil, add aubergine and zucchini and saut for a few seconds.Toss in chopped garlic, diced onion, wine and salt and reduce. Add balsamic vinegar. Mix in olive oil andbasil. Peel and chop the soaked almonds and mix into the caponata.4. Dill butter sauce: Heat butter in a pan, add chopped onions and saut. Mix in white wine and fish

stock and reduce. Reduce the flame and mix in a cube of chilled butter. Strain the sauce and mix in dillleaves. Cut cherry tomatoes into quarters and add to the sauce. Adjust seasoning.5. For the fish and prawns, mix salt lemon juice, dill and olive oil and marinate grouper and prawns.6. Preheat oven at 180*C. Heat a pan, drizzle with olive oil and pan-sear the fish skin side down andcook for a few minutes on both sides. Place fish on a baking tray and bake at 180*C for 5 minutes.Remove and keep aside and sear prawns in the same pan and flamb with wine.7. To assemble the plate, place the mashed potatoes in a rectangular mound on the plate and place thefish on top. Arrange the caponata in a similar mound parallel to the potato mound. Arrange the

asparagus on top of the caponata and top with the prawns. Drizzle sauce, olive oil and balsamicreduction in a neat design and finish garnish using spring onion greens, red capsicum juliennes, basil,parsley and dill .

Italian Pasta Dumplings recipe by Chef Manu Chandra

STUFFING


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1 nos. Small Pumpkin

4 sprigs (separated and minced): Thyme (Fresh)

1 each (minced): Rosemary Sprig

tsp: Fennel Seed

4 cloves (thinly sliced): Garlic Fresh1 each (minced): Onion

cup: Vegetable Stock

to taste: Black Pepper

to taste: Salt

to taste: Nutmeg

cup: Ricotta Cheese

cup: Parmesan Cheese

1 tsp: Butter

Dough

1 nos. Egg

100 gms: Flour

A pinch: Salt

Sauce:1 tbsp: Butter

cup: Walnuts

Fresh Bunch: Sage

2 tsp: Balsamic Vinegar

2 tsp: Brandy

For garnish:


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Parmesan tuiles

Baby lettuce garnish

Balsamic reduction in small squeeze bottles

METHOD:

1. Thinly slice the garlic and mince onion finely as shown. Separate the Thyme and mince finely. Mince

the Rosemary. Peel and deseed the pumpkin and grate using a coarse grater. Lightly toast the fennel

seeds. Chop the walnuts.

2. Place a shallow frying pan on medium heat and add a teaspoonful of butter to it. Immediately add in

the onion and garlic. Saute lightly till garlic colours lightly and onions become translucent.

3. Mix in the grated pumpkin, salt and pepper. Crush the toasted fennel in the mortar pestle and mix it

into the pumpkin. Grate nutmeg over the mixture and mix thoroughly. Keep stirring the mixture till

pumpkin begins to take on some colour.

4. Add a little stock and simmer the mixture slowly, stirring occasionally till the water drains out and

pumpkin is cooked. Remove from heat and cool.

5. Once the mixture cools, fold in parmesan and ricotta and mash together really well. Mix in the minced

rosemary and thyme and check seasoning. Put the mixture in a blender and blend to a smooth paste.

Keep aside.

6. Place the flour in a mound on the work surface and make a small well in the centre. Crack an egg into

the well and add a pinch of salt. Using your fingers slowly combine the egg yolk and white and start

incorporating the egg into the flour. When it starts to come together, begin kneading it into a firm but


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smooth dough. Cover and keep aside.

7. Using the pasta machine, flatten the dough and pass it through the largest gauge and fold, pass

again. Repeat the procedure a few times. When you achieve a rectangular shape, start reducing the

gauge to progressively thinner gauges and keep passing the dough through the machine, occasionallydusting it with flour.

8. Lay the sheet out onto the work surface and using the cutter, cut 16 circles of the pasta dough.

9. To assemble the ravioli, place one pasta disc on the work surface. Make a small ball of the filling (the

size of a small marble kancha) and place it in the centre. Lightly brush the rims with water and place

another disc on top. Gently lift and seal the ends with your fingertips. Repeat with remaining pasta discs

and filling till you have made 8 raviolis. Using the back of a fork, press the sealed rims to give it acrimped pattern and seal them further.

10. In a saucepan, bring plenty of water to a boil, gently release the ravioli in it and let them cook till they

float up to the top, about a minute. Remove them with a slotted spoon and immediately transfer to ice

water to stop the cooking. Remove from the ice water and set aside.

11. For the sauce, heat butter in a frying pan till it starts to bubble and slowly turns brown. Flamb it with

a little brandy and immediately add the sage and walnuts. Mix in a little water and balsamic and stir very

well. When the sauce has emulsified, add the cooled ravioli to it and let it heat all the way through.

12. Prepare the parmesan tuile as shown. Heat grated parmesan in a non stick pan, turning it and letting

it turn brown. Take off the pan, shape it with your hands, and let it cool.


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13. Decorate the presentation plate with balsamic reduction as shown and arrange prepared ravioli on it

as shown. Garnish with grated parmesan, tuile and salad. Serve at once.

Gajar Halwa Spring Roll with Saffron Sabayon / Mascarpone Built

Ingredients:

250 gm Amul Ghee

1 kg Carrots (peeled and grated)

10 nos. Green Cardamoms (crushed)

To taste Sugar

1/3rd tin Amul Mithai mate (condensed milk)

200 gm Khoya (grated)6-8 nos. Wonton wrappers

1 nos. Egg (beaten)

For frying Fortune Refined Oil

A few strands Saffron

2 tsp Sesame seeds (toasted)

cup Pistachios (boiled)

200 gm Marscapone cheese

2 nos. Pears (peeled and halved)2 nos. Egg yolks

150 ml Amul Cream

100 ml Amul Milk

Method:


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1. Heat ghee in a kadhai and fry the carrots till tender and translucent. Mix in crushed cardamom, sugar

and condensed milk. Cook till nearly dry, mix in khoya and cool.

2. Spoon halwa into wonton wrappers, fold to make triangles and seal the edges with beaten egg.

3. Heat oil in a kadhai and deep fry triangular parcels till crisp and golden. Remove and drain on

absorbent paper.

4. Combine cup sugar with cup water, mix in some saffron and make a thick sugar syrup. Dip fried

parcels in the syrup, drain, sprinkle over with sesame seeds and keep aside.

5. Coarse grind boiled pistachios with some prepared syrup.

6. Whip the marscapone and mix in pistachio paste. Keep aside.

7. Combine 1/3rd cup sugar with cup water and make a syrup. Poach the pear halves till tender and

glazed.

8. Beat egg yolks with 3 tbsp sugar, mix in cream, a pinch of saffron, milk and cook over a double boiler

till thick and frothy.9. To serve, place a gajar halwa triangle on a plate and place a pear half beside it. Serve a dollop of

pistachio marscapone on the side and drizzle over with saffron sabayon.

Chettinad Spice flavoured Rawas fish with Coconut Rice and Curried Coconut Sauce

Ingredients:

For the fish4-5 nos. Dry red chillies

2 nos. Cloves

4 nos. Mace

2nos. Green Cardamom

2 nos. Bay leaves

1 tsp Cumin seeds


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1 tsp Fennel seeds

1 tsp Fenugreek seeds

4 tsp Coriander powder

1 tsp Black peppercorns

6 nos. Rawas fillets

2 tbsp Lemon juice

To taste Salt

1 tbsp Fortune Refined Oil

For the Rice

250 gm India Gate Basmati Rice

To taste Salt

2 tbsp Coconut oil1 tbsp Mustard seeds

8-10 nos. Fresh Curry leaves

1 tsp Chana dal

1 tsp Urad dal

1 tbsp Green Chillies (finely chopped)

1 tbsp Ginger (finely chopped)

1 cup Fresh dessicated coconut

cup Fresh Coriander (finely chopped)

For the Curried coconut sauce

2 tsp Coconut oil

1 tsp Mustard seeds

9-10 nos. Fresh Curry leaves

1 tsp Urad dal


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1 tsp Chana dal

3-4 nos. Dried Red Chillies

1 tsp Turmeric powder

cup Onions (finely sliced)

cup Tomato (cut into juliennes)

1 cup Fish stock

200 ml Coconut milk

1 tsp Lemon juice

To taste Salt

Method:

1. In 1/4th tsp oil, separately fry the dried chillies, cloves, mace, cardamom, bay leaves, cumin seeds,fennel seeds, fenugreek seeds, coriander powder and black peppercorns. Cool and grind to a fine

powder.

2. Marinate the fish with salt and lemon juice for 15-20 minutes. Coat the flesh side with prepared

Chettinad masala and marinate for 20 minutes more.

3. Heat oil in a frying pan and sear the rawas skin side first. When done, flip and cook the other side.

4. Boil the rice with salt and drain when cooked.

5. Heat oil in a kadhai and add mustard seeds. When mustard splutters, add curry leaves, both dals and

fry till dals are golden.

6. Mix in chillies, ginger and coconut and saut for 2 minutes. Toss in the rice and coriander.

7. For the moilee sauce, heat oil in a kadhai and add mustard seeds. When mustard splutters, add curry

leaves and both dals and fry till dals are golden.

8. Mix in red chillies, turmeric and onion and saut till onions are pink.

9. Add tomatoes, fish stock and coconut milk and bring to a boil stirring continuously. Simmer till slightly

thick, add lemon juice and salt and serve with rawas and rice.


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Ingredients:

4 pieces Chicken breast3 nos Onions (2 sliced, 1 chopped)50 gm Cashewnuts (boiled)

1 tbsp Ginger-garlic paste1 tsp Green Cardamom (powdered)100 gm Mushrooms (chopped)1 tbsp Amul ButterFor frying Fortune Oil tbsp Kasoori methi3 nos Cloves1 Cinnamon1 nos Bay leaf

4 tbsp Amul Curd (whisked)A pinch Turmeric powder1 tbsp Coriander powder1 tsp Red chilli powder tsp Amchur powderTo taste Salt

Method:

1. Heat oil in a pan and fry sliced onions till brown. Grind to a smooth paste. Grind cashew nuts to asmooth paste.2. Marinate chicken with ginger-garlic paste, cardamom powder and salt and keep aside.3. In a pan, heat butter and saut chopped onion and mushrooms. Season with salt (if required).4. Slit the chicken breast and stuff with prepared mushroom mixture. Heat butter in a frying pan andsear the chicken breast. Remove and keep aside.5. Heat 1 tbsp oil in the same pan and add kasoori methi and whole spices. When spices crackle, mix


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in brown onion paste, cashew paste and curd and cook stirring continuously till oil separates.6. Add turmeric powder, coriander powder, red chilli powder, amchur powder and salt and simmer thegravy.7. Bake marinated chicken pieces in a preheated oven at 120*C for 10 minutes. Remove, add to thegravy and simmer till done. Serve hot.

Ingredients:

1 bunch Spinach

100 gm Amul Paneer (grated)

1 cup Besan

2 tbsp Amul Cream

To taste Salt

1 tsp Red chilli powder1 nos Green chillies

tsp Garam masala powder

4 nos Cloves (crushed)

3 nos Green Cardamom

1piece Cinnamon (crushed)

2 nos Bay leaves

3-4 nos Black Peppercorns4 nos Tomatoes (pureed)

1 tsp Ginger paste

1 tsp Garlic paste

3 tbsp Fortune Oil

Method:


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1. Combine besan, salt, red chilli powder and 1 tbsp oil with water and knead to a smooth firmish dough.

Keep aside.

2. Boil water and blanch spinach and chop finely and mix in the paneer, cloves, cinnamon and salt.

3. Roll out the dough and spread the spinach-paneer mixture over it. Roll the dough over this and seal in

the spinach mixture. (It should look like a gatte ka roll). Boil water in a deep pot, add the roll and simmer

till cooked.

4. Heat 1tbsp oil and saut the cooked roll till golden. Remove and keep aside.

5. In the same pan, heat tbsp oil, add 1 tbsp dry besan and fry till it browns. Remove and heat the

remaining oil. Add whole spices and garlic paste and saut for a few seconds.

6. Mix in tomato puree, cook for a few minutes and check seasoning.mix in cream and the brown

besan, and finally in the end add the cooked besan log and serve hot.

Ingredients:

1/4th tsp Amul Butter

A pinch Turmeric powder

2piece Ginger (1sliced, 1julienned)

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. In a soup pot, heat butter and when it melts, add in a pinch of turmeric and 2 tbsp water or vegetable

stock.


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2. Add sliced ginger and bring to a boil. Make a paste of maida, black pepper and water and mix into the

boiling broth.

3. Mix in lemon zest and take soup off the flame. Strain and keep aside.

4. Just before serving, heat the soup, mix in lemon juice and mint juice and garnish with ginger juliennes

and carrots.

Ingredients:

1 packet Orange jelly crystals300 ml Amul Cream11/2 tsp Lemon zest1 nos Lemon (juice extracted)200 gm Chocolate biscuits (crushed)

3 tbsp Cocoa powder2 tbsp + 1 tsp Amul Butter3 -4 tbsp Sugar (powdered)2 tbsp Cashewnuts (finely chopped)11/2 tsp Maida1 nos Orange (segments separated)

Method:

1. Heat 1 cup water and dissolve packet of jelly crystals. Cool andmix in cream. Refrigerate the cream for 5 minutes.2. Mix lemon zest, lemon juice and 11/2 tbsp sugar into the cooledcream mixture.3. Combine biscuits with 2 tbsp cocoa, 2 tbsp butter and cashewnutsand press into glasses. Refrigerate for 5 minutes.4. Pour the orange cream mixture on top of the biscuit mixture andchill till set.


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5. Combine 11/2 tbsp sugar with 1 tbsp cocoa, maida and cupwater. Cook on a low flame stirring continuously till mixtue thickens,cool a bit and mix in 1 tsp butter. Strain and fill into piping bag.6. Garnish mousse glasses by piping prepared icing onto the surfaceand plaing orange segments decoratively. Serve chilled.

Pepper Pan-seared Chicken breast served with Warm Mushroom and Pepper Salad and Burnt

Chilli Dip

Ingredients:

For the Chicken

250 gm Chicken cubes

1 tsp Red chilli powder tsp Turmeric powder

10-12 nos. Curry leaves (fried till crisp and crushed)

To taste Salt

To taste Black Pepper powder


For Burnt Chilli dip

2 nos. Red Capsicum (cut in half lengthwise)

4 nos. Tomatoes (quartered and deseeded)

4 nos. Fresh Red chillies (deseeded)

2 tsp Fortune Refined Oil

To taste Salt

8 cloves Garlic

1 tbsp Amul Butter


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3 nos. Onions (thickly sliced)

bunch Fresh Thyme

1 stick Cinnamon

2 tsp Brown Sugar

3 tsp Balsamic Vinegar

For Mushroom Salad


1 nos. Onion (finely sliced)

1 cup Shiitake Mushrooms (soaked for 30 minutes, drained and sliced)

1 cup Button Mushrooms (sliced)

To taste Salt

To taste Black Pepper powder

Method:

1. For the chicken, combine the chilli powder, turmeric, curry leaves, salt and pepper with oil and

marinate chicken with this mixture.

2. Preheat oven to 200*C. Combine red capsicum, tomatoes, chillies oil, salt and garlic for dip. Mix well

and roast in the oven at 200*C till capsicum and tomatoes are brown and very soft. Once browned,

remove from oven and peel the capsicum and tomatoes.

3. Heat butter in a frying pan, add onions and fry till golden. Toss in roasted veggies, thyme, cinnamon

and brown sugar and cook for 5 minutes.

4. Remove the thyme and cinnamon and add in balsamic vinegar. Cook for 2 more minutes. Cool slightly

and pass through a sieve to get a smooth sauce. Keep aside.

5. Heat a pan and pan-sear the chicken. Reduce the heat and cook till chicken is done, basting it at

regular intervals.


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6. Meanwhile, heat 1 tbsp oil and sweat the onions. Add mushrooms, salt and pepper and toss to mix

well.

7. When chicken is cooked, serve hot with warm mushroom salad and burnt chilli dip.

Pithore Cake on Green Pea Masala with Apple Chutney, Tomato

Kadhi sauce and Banana Chips

Ingredients:

1 kg Amul Curd (hung)500 gm Besan1 tbsp Red Chilli powder1 tbsp Turmeric powder2 tbsp Coriander seeds

tbsp Saunf tbsp Cumin Seeds tbsp Black Peppercorns2-3 nos. Dried red chilliesTo taste Salt3 tbsp Amul Ghee4 tbsp Semolina

Green Peas Masala1 tbsp Fortune Refined Oil6-8 cloves Garlic (finely chopped)1 piece Ginger (finely chopped)2 nos. Onions (finely chopped)2 nos. Tomatoes (finely chopped)1 tsp Turmeric powder1 tsp Red Chilli powder1 tsp Garam Masala powder


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tsp Cumin powder tsp Corinder powder350 gm Fresh Green Peas (parboiled)To taste Salt

For Mathri1 cup Maida tsp AjwainTo taste Saltfor frying Fortune Refined Oil

Method:

1. Combine the hung curd with besan, red chilli powder, turmeric

powder and salt and mix well. Keep aside.2. Separately roast the coriander seeds, saunf, cumin seeds,peppercorns and dried red chillies. Combine and grind to a finepowder. This is kadhai masala.3. Combine kadhai masala with curd mixture.4. Heat ghee is a large frying pan, add the masala curd mixture andcook stirring continuously for 10-15 minutes till very thick.5. Remove into a greased tray and freeze for half an hour till it setsfirmly. Once set, cut into round cakes using ring cutters.6. Roll both sides in semolina.7. Heat ghee on a tawa and shallow fry pithore cakes on both sides tillgolden.8. For green peas masala, heat oil, add garlic and ginger and saute fora few seconds. Mix in onions, tomatoes and all the spices and cook tilloil separates.9. Mix in green peas and salt and cook till peas are done.10. For mathris, combine maida with ajwain, salt and 1 tbsp heated oil.


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Add water and knead to a smooth stiff dough.11. Heat oil in a kadhai. Divide dough into small portions and roll outeach portion into a rectangular roti. Cut into triangles. Deep fry thetriangles till golden and crisp. Remove and drain on absorbent paper.12. To serve, spoon some peas masala in the centre of a plate, place

a pithore cake on top and place a mathri over this. Follow with peasmasala, pithore cake and mathri and top with some apple chutney.Drizzle tomato kadhi sauce around it and arrange banana chips.

Apple Chutney

Ingredients:

2 nos. Apples (peeled and diced)

4-6 tbsp Sugar3 tbsp Vinegar3 Cinnamon stick1 tsp Red Chilli powderTo taste Salt

Method:

1. Combine apples with 1 cup water, sugar, vinegar and cinnamon andboil till apple is cooked and mixture is just moist.2. Mix in red chilli powder and salt and cook for 2 more minutes tillapple is mashy.3. Remove cinnamon sticks and garnish pithore cake.

Tomato Kadhi Sauce


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Ingredients:

2 tbsp Amul Butter2 tsp Kasoori Methi200 ml Tomato Puree

1 tsp Red Chilli powderTo taste Salt2 tsp Besan (dry roasted)

Method:

1. Melt the butter and add kasoori methi.2. Saut for a few seconds and mix in tomato puree, red chilli powderand salt.

3. Whisk besan into 1 cup water, add to the tomato gravy and boilstirring continuously till thick.4. Drizzle around pithore cake.

Banana Chips

Ingredients:

6 nos. Raw Bananas (thinly sliced lengthwise and put in ice water)To taste SaltTo taste Red Chilli powder cup Corn flourFor frying Fortune Refined Oil


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Method:

1. Leave banana slices in ice water for 5-7 minutes or till manageable.Drain and pat dry.

2. Toss well with salt and red chilli powder till the masala coats theslices. Toss in cornflour also.3. Heat oil in a kadhai and deep fry chips till crisp and golden. Removeand drain on absorbent paper.4. Arrange around pithore cake.

Ingredients400 gm Amul Curd

200 gm Khoya (grated)300 gm Maida80 ml Amul Milk80 ml Water2pieces Cinnamon sticks2 cups SugarFor frying Amul Ghee2 nos. Green Apple2 tbsp Powdered sugar

1/4th tsp Cinnamon powder

Method1. Tie the curd in a muslin cloth and leave to hang to drain out water. Combine khoya, maida, milk andwater to make a smooth batter.2. Combine cinnamon sticks and sugar with 2 cups water and boil to make sugar syrup thick enough tocoat back of wooden spoon and keep aside.3. For malpuas, heat ghee in a frying pan, place a ring mould in the centre and spoon batter into the


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mould. Fry till golden on one side, remove mould, turn over and cook the other side till golden. Remove,put into the sugar syrup for a minute, remove and drain.4. Chop one green apple finely. Whisk together the hung curd, powdered sugar and cinnamon powderand mix chopped apple into this. Scoop this shrikhand into glsses and refrigerate to chill.5. Finely slice the other apple and arrange the slices in a fan fomation as garnish on the shrikhand.

Place the glass on a plate, place malpuas, sprinkle over with cinnamon powder and serve.

Ingredients1 nos. Salmon fillet tsp Red chilli powderTo taste Salt2 tsp Lemon juice1 tbsp Mustard paste2 tbsp Amul Butter

1 tbsp Cumin seeds tbsp Kalonji1 tbsp Fennel seeds (Saunf)1 tbsp Mustard seeds2 nos. Onions (finely chopped)2 nos. Tomatoes (finely chopped) tsp Black Pepper powder2 bunches Asparagus

For the khichda200 gm Pearl Barley50 gm India Gate Basmati Rice2 tbsp Amul Ghee2 nos. Onions (finely chopped)2 tsp Garlic (finely chopped)To taste Salt2 tbsp Amul Butter


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2 stalks Celery (finely chopped) nos. Red Capsicum (finely chopped)200 gm Button mushrooms (finely chopped) tsp Red chilli flakes tsp Dried Oregano

1 tsp Ginger (finely chopped)2 tbsp Fresh Coriander (finely chopped)

Method1. Wash and soak barley and rice for 20 minutes.2. Heat ghee, add half the onion, half the garlic and saut till onion is translucent.3. Mix in barley, rice, 3 cups water and salt and cook till barley is tender.4. In a frying pan, heat butter, add remaining garlic, onion and celery and saut till onion is translucentand celery releases flavour.

5. Mix in capsicum, mushrooms, chilli flakes, oregano and ginger and saut till mushrooms are done.6. Mix into the barley mixture, sprinkle over with coriander and serve hot.

IngredientsFor Cannelloni250 gm Amul Paneer2 tbsp Cornflour1 tbsp Amul Butter1 tsp Garlic (finely chopped)

1 nos. Onion (finely chopped)1 big bunch Spinach (blanched and finely chopped)To taste SaltTo taste Black Pepper powder2 tbsp Dill (finely chopped)2 tbsp SemolinaFor frying Fortune Refined Oil


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For Makhani4 nos. Tomatoes (diced)1 nos. Onion (diced)5 cloves Garlic piece Ginger

1 tbsp Cashewnuts4 nos. Black Peppercorns1 nos. Green Cardamom2 sprigs Basil leaves2 tsp Kasoori methi2 tbsp Amul Butter1 tbsp Amul Cream

Method

1. Mash paneer and combine with cornflour and salt.2. Heat butter, add garlic and onions and saute till onions are translucent. Mix in spinach, salt andpepper and cook for 2 more minutes. Remove from flame and mix in dill.3. Take a portion of paneer and flatten it. Spoon spinach mixture over it and roll it to form a cylinder.Seal the sides. Repeat procedure with remaining paneer and spinach mixture.4. Heat oil. Roll cylinders in semolina and deep fry till golden.5. Boil water in a deep saucepan and put in all the ingredients for makhani gravy except kasoori methi,butter andcream. Boil till tomatoes are cooked. Grind the mixture and strain it.6. Heat a kadhai and add butter. Once butter melts, add prepared gravy mixture, salt and cook for 5-7minutes.7. Mix in cream and kasoori methi.8. To serve, make a bed of the gravy in a bowl, cut cannelloni crosswise and place on the gravy.

IngredientsFor Chicken Satay4 nos. Chicken breast (cut into long pieces)1 tsp Lemon juice


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To taste Salt1/4th tsp Turmeric powder2 nos. Green chillies (minced)1 tsp Ginger-garlic paste1 bunch Curry leaves

1 tsp Amchoor powder tsp Black Salt1 tsp Chaat Masala1 tbsp Cumin powder1 tsp Coriander powder1 tbsp Fortune Kachchi Ghani Mustard Oil1 tbsp Besan

For Peanut Glaze

4 tbsp Tamarind paste50 gm Jaggery tsp Black salt tsp Cumin powder (roasted) tsp Salt tsp Red chilli powder15 nos. Dried Fig (Anjeer) cup Peanuts (roasted and crushed)

For Salad1 bunch Lettuce leaves cup Amul CurdTo taste Salt tsp Garlic juice tsp Red chilli powder8-10 nos.Cherry tomatoes1 cup Maida


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1 tbsp Amul GheeFor frying Fortune Refined Oil

Method1. Combine lemon juice, salt, turmeric, green chillies and ginger-garlic paste and marinate the chicken in

it.2. Heat oil, deep fry the curry leaves and crush.3. Heat the ghee and cut into maida (from salad ingredients), combine with water and knead to a smoothstiff dough. Cover with a moist cloth and keep aside.4. Mix curry leaves, amchoor, black salt, chaat masala, cumin powder, coriander powder and curd. Keepaside. Heat mustard oil and fry besan till raw smell disappears. Mix into curry leaf-spice mixture and coatchicken with it.5. For the glaze, combine tamarind paste, jaggery, black salt, roasted cumin powder, salt and red chillipowder in a saucepan and cook to make a thick sauce. Add anjeer and cook till done. Cool and grind till

smooth, mix in crushed roasted peanuts.6. For the salad, break the lettuce leaves, add curd, salt, garlic juice, red chilli powder and cherrytomatoes. Keep aside.7. Heat oil, roll out the prepared dough, cut into diamond shaped croutons and deep fry till golden andcrisp. Toss into the salad.

Ingredients:

1 tbsp Amul Ghee

1 cup Sevaiyan

1 cup Sugar

2 tbsp Khoya (grated)

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)


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Method:

1. Heat ghee and fry sevaiyan in it till golden brown. Keep aside.

2. Combine 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.

3. In another vessel, combine the khoya with half the milk and cup sugar and cook to make rabri.

4. In a frying pan, combine remaining milk with remaining sugar and ground rice and cook to make

firnee. Mix in cardamom powder.

5. In a serving bowl, make a layer of sevaiyan. Top with a layer of rabri, followed by a layer of firnee,

topped with almonds. Repeat the process for all serving bowls. Serve chilled.

Ingredients:

3 cups India Gate Basmati Rice (washed and soaked)3-4 nos Green Cardamom3-4 nos Black Cardamom3-4 nos Black PeppercornsTo taste Salt cup Amul Curd1 tbsp Amul Butter

1 tsp Cumin seeds1 tbsp French Beans (boiled and finely chopped)1 cup Cauliflower stem (boiled and finely chopped)2 tbsp Cornflour2 tsp Ginger-garlic paste1 tsp Red chilli powderFor frying Fortune Oil1 nos Onion (finely sliced)


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10-12 nos Mint leaves (shredded)

Method:

1. In a deep pan, boil 1 cups of water with green cardamom, black cardamom and peppercorns for 5-7minutes. Add salt, boil for two more minutes and keep aside.2. In a bowl, whisk the curd with an equal amount of water.3. In a deep vessel, heat butter and add cumin seeds. When cumin crackles, add spice water and curdwater and bring to a boil. Mix in rice and some more salt if required. Boil the rice on a high flame andwhen rice is just undercooked, reduce the flame, cover the vessel and cook till done.4. For koftas, combine the beans and cauliflower stem with cornflour, ginger-garlic paste, red chillipowder and salt. Shape into koftas.5. Heat oil in a kadhai and deep fry the koftas. Also deep fry sliced onion till brown and crisp.

6. Serve the koftas on a bed of the prepared rice, sprinkled over with fried onions and mint leaves.

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 pasteTo taste Salt

To taste Black pepper powder

cup Amul Curd (whisked)

1 tsp Fortune Oil

1 tsp Cumin seeds

tsp Lemon juice


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1/4th tsp Lemon zest

Method:

1. In a frying pan, heat butter, add ginger-garlic paste, salt and pepper and saut for a few seconds.

2. Add 1 cup water and bring to a boil. When water starts boiling, whisk in the curd and stir continuously

till the mixture comes to a boil again. Mix in vegetables and cook till done.

3. Heat oil and add cumin seeds. When cumin crackles, mix into the soup and remove from flame.

4. Mix in lemon juice and zest and serve hot.

ngredients:

For Kebabs

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


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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

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. Charcoal

Method:

1. Heat butter and add in onions. Saute onions till translucent and mix in mushrooms, ginger-garlic

paste, salt, green chillies and coriander leaves. Saute on a high flame till water evaporates and keep

aside.


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2. Combine paneer with red chilli powder, ground chana dal, black pepper powder, cumin powder and

cinnamon powder and mix very thoroughly.

3. Shape into kebabs and stuff with mushroom mixture. Roll kebabs in breadcrumbs and keep aside.

4. Mix maida, cumin seeds and salt with water to form a smooth stiff dough. Keep aside.

5. For green dip, mix coriander leaves, green chillies, mint leaves, onion, garlic, salt and lemon juice and

blend to a smooth paste. Chill.

6. For curd dip, combine hung curd with cumin powder, cucumber, red chilli powder and salt. Remove

into a bowl and place on a plate. Heat the coal till red hot and place into another bowl. Place the bowl

next to the one containing curd dip. Release a few drops of butter on the coal and immediatle cover with

a handi. Let dip absorb smoky flavour of coal for a few seconds. Remove, clingwrap and chill.

7. Heat oil in a kadhai. Roll the dough into small round mathris and deep fry till crisp and golden. Drain

on absorbent paper.

8. Heat ghee in a frying pan and shallow fry prepared kebabs till golden.9. To serve, arrange mathris on a platter and place kebabs on top. Serve hot with green dip and curd

dip.

ngredients:

1 nos Cauliflower (separated into florets)

For frying Fortune Oil

2 nos. Onions (1 ground to a 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


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2 nos Green Cardamom

1 nos Black Cardamom

1stick Cinnamon

1 small piece Mace

cup Tomato puree


2 leaves Silver varq

3-4 nos Almonds (cut into slivers)

1 nos Green chilli

Method:

1. Heat oil in a kadhai and deep fry cauliflower florets till golden brown. Drain on absorbent paper and

keep aside.

2. Combine the onion paste with ginger-garlic paste, turmeric powder, red chilli powder and coriander

powder. Keep aside.

3. Heat oil in a frying pan and saute chopped onion with whole spices till onion is golden and spices

release flavour. Cool and grind to a paste. Keep aside.

4. Heat 1 tbsp oil in a frying pan and saute the onion-ginger-garlic paste. Mix in tomato puree and khoya

and saute.

5. Mix in onion-spice paste, add cauliflower and water and cook till cauliflower absorbs the flavour and

gravy thickens. Heat oil in a tadka spoon and fry the green chilli whole.

6. To serve, arrange florets in a plate and pour gravy around them. Apply silver varq, sprinkle over with

almonds and place fried green chilli on top. Serve hot.


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Croquembouche cake recipe by Avijit Ghosh

Ingredients:

For Saffron and Pistachio Coconut Cream

1 litre: Amul Milk

1 nos: Vanilla pods

10 nos: Egg yolks

200gm: Sugar

100 gm: Cornflour

200 gm: Unsalted Butter

A few strands: Saffron

100 ml: Coconut milk180 gms: Coconut (freshly grated)

For Choux paste

1 litre: Water

400gm: Amul Butter

Pinch of Salt

600 gm: Refined Flour

12 nos. Eggs (lightly beaten)

For Royal Icing

1 nos. Egg

300 gms: Icing Sugar

1 nos. Lemon (juice extracted)


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Caramel sauce

400gm: Castor Sugar

200gm: Liquid Glucose

40 ml: Water

Caramel for spun sugar

400gm: Castor Sugar

200gm: Liquid Glucose

40gm: Water

For Garnish

Fondant flowers

Gold and silver leaf

Method:

Pastry Cream

1. Slit the vanilla pod lengthwise, add to milk and bring it to a boil in a pan.

2. In a bowl whisk the egg yolks with sugar and cornflour. When milk comes to a boil, mix in the egg yolk

mixture gradually, whisking continuously till mixture thickens. Mix in the butter while custard is still warm.

3. In a separate bowl combine saffron with coconut milk and heat till warm. Mix in fresh coconut and

combine with prepared pastry cream. Keep aside to cool.

Choux Pastry

1. Boil water with butter and salt in the large stock pot. Sift in the flour and whisk thoroughly till it forms a

soft dough. Remove dough into steel bowl and beat using electric whisk.


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2. While the dough is still warm, add lightly beaten eggs gradually at regular intervals. Continue beating

till mixture is smooth. (Reserve about 3 tbsp beaten egg for egg wash.)

3. Preheat oven at 220'C.

4. Fill prepared batter into piping bags with plain nozzles and pipe small profiteroles onto the provided

greased and dusted baking trays.

5. Brush profiteroles with egg wash and bake at 220*C for 20 minutes. Reduce temperature to 160*C

and allow profiteroles to dry out in the oven at this temperature for 7-8 minutes.

Royal Icing6. Prepare royal icing by separating the egg yolks from the white and placing the whites in a glass bowl.

Gently which the whites then gradually sift in icing sugar, add lemon juice and whisk well till very smooth

and bright. When you get your desired consistency immediately fill into a piping bag.

Setting

7. Place the provided cake on the bottom tier of cake stand. Garnish with royal icing and fondant flowers.

Attach top tier of cake stand.

8. Remove profiteroles from the oven and keep aside to cool. Grease mould.

9. Using the tip of a small knife, pierce a small hole in the base of the cooled profiteroles. Whisk

prepared pastry cream again to smoothen it and fill into piping bags.

10. Start to prepare caramel sauce. Combine caster sugar with glucose and water and cook on a


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medium-high flame, stirring at regular intervals, till temperature of the syrup reaches 160-170*C.

11. Meanwhile, pipe pastry cream into prepared profiteroles.

12. Dip the top of a profiterole in prepared caramel and place with base side up inside the greased

mould. Repeat the procedure for the remaining profiteroles till the mould gets filled completely without

any gaps. The placement of profiteroles should follow a circular pattern.

13. Demould onto the top tier of the cake stand.

14. Start making spun sugar by combining sugar with glucose and water and cooking it on a high flame

till the temperature of the caramel reaches 150-160*C.

15. Place two steel ladles with long handles on the table, with the handle part protruding out. Grease the

handles with oil. Dip fork in caramel and sprinkle over the handles. Do this process twice or thrice. Once

done, remove using both hands and shape as required. Use within 10 minutes.

16. Garnish the croquembouche with spun sugar and gold and silver leaves as shown.

Tropical Fruit Ghevar recipe by Kunal Kapoor

Ingredients:

235 ml: Vanaspati Ghee

1 kg: Ice cubes

2 kg: Maida

1 litre: Amul Milk


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3 litres: Water (room temperature)

2 large cans: Fortune Refined Oil

3 tbsp: Honey

500 ml: Red Wine

2 boxes: Fresh Figs

500 gm: Custard cream

1 kg: Whipped cream

2 nos. Muskmelons

100 ml: Liquid Glucose

250 gm: Amul Dark Cooking Chocolate (chopped)

2 boxes: Strawberries

1 bunch: Fennel leaves

Method:

1. Spoon vanaspati into a paraat, place on gas and melt it.

2. Remove from flame and add 5-6 ice cubes and start creaming the mixture with the palm of your hand.

Gradually use all the ice in creaming till the mixture becomes a soft ball.

3. Now Sieve in maida, and gradually add milk and water alternatively. Keep whisking the mixture till a

batter of pouring consistency is achieved.

4. Heat 1 can of oil in a jalebi kadhai (on a high pressure burner).

5. When oil is hot, place the largest ring mould in the centre of the kadhai and pour the batter in a thin

even stream in the centre of the mould. The batter will spread to the edges and the oil will foam.


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6. Once the foam subsides, pour a second batch of batter over the first one. Control the temperature of

the oil by adjusting flame at regular intervals.

7. Once the ghevar sets, gently remove the ring mould and check the colour and texture. It should be

golden brown and firm.

8. If done, remove the ghevar slowly and carefully using the large perforated spoon. Drain on brown

paper and keep aside to cool.

9. Repeat the process with medium and small ring moulds.

10. While ghevars are cooling, combine honey and red wine in a frying pan, heat and reduce till slightlythick. Cut figs into quarters lengthwise and lightly stew in the wine. Remove, drain and keep aside.

Reserve the poaching liquid and refrigerate to chill

11. Mix custard cream with 1 cup whipped cream and keep aside.

12. Scoop melon balls using scooper and keep aside.

13. Heat liquid glucose with 2 tbsp water and mix to form a glaze, keep it aside .

14. Melt the chocolate using a double boiler. Dip half the strawberries in the chocolate and leave aside

to set. Break off tiny sprigs of fennel and keep aside.

15. When ghevars have cooled, carefully place each one on its corresponding cake stand base.


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16. Using the bamboo skewer, gently and carefully score out a hole in the centre of each ghevar.

17. Fill whipped cream into a piping bag and pipe out all over the largest ghevar. Arrange poached figs

over it and drizzle each piece with some chilled poaching liquid.

18. Fill custard-whipped cream mixture into a piping bag and pipe out all over the medium ghevar.

Arrange melon balls on it. Brush each melon ball with prepared glaze.

19. Pipe out whipped cream over the smallest ghevar and alternately placed chocolate-covered and

plain strawberries. Brush plain strawberries with glaze.

20. Garnish each ghevar with fennel sprigs.

21. Screw on medium base to the largest base and top with smallest base. Tropical Fruit Ghevar is

ready to serve.

Guncha-O-Bahar recipe by Rohit Gambir

Ingredients

1 kg: Cauliflower (separated into florets)1 tsp: Ramdev Turmeric powder

To taste: Salt

2 tbsp: Lemon juice

For frying: Fortune Refined Oil

4 tsp: Ginger paste

4 tsp: Garlic paste


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1 tsp: Ramdev Red Chilli powder

7 tbsp: Malt Vinegar

1/3rd cup: Gram flour

tsp: Ramdev Cumin powder

1 cup: Amul Curd (whisked)

120 gm: Khoya (grated)

1 tsp: Ramdev Coriander powder

2 tsp: Fennel powder (Saunf)

1 tsp: Saffron

1 tbsp: Amul Milk

6 tbsp: Amul Ghee

1/3rd cup: Onion (finely chopped)

5 tsp: Almond paste1 cups: Tomato puree

tsp: Ramdev Garam Masala powder

tbsp: Kewra essence

tbsp: Rose water

Method

1. In a saucepan boil water with 1 tsp turmeric, salt and lemon juice, blanch cauliflower for 5 minutes,

drain and refresh with cold water.

2. In a bowl mix ginger paste, garlic paste, 1 tsp red chilli powder, salt and vinegar and marinate

blanched cauliflower with it for 15 minutes. Drain off the excess marinade.

3. In a bowl combine gram flour with cumin powder and dust marinated cauliflower with this mixture.


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4. In a kadhai heat oil, deep fry cauliflower till golden, remove and drain on absorbent paper.

5. In a bowl combine curd, khoya, coriander powder, fennel powder, tsp red chilli powder, tsp

turmeric powder and salt and keep aside. Heat milk till lukewarm, dissolve saffron and keep aside.

6. For the gravy in a saucepan heat ghee, add onions and saut till golden brown. Mix in almond paste

and tomato puree and cook till oil separates. Add curd mixture and cook till a thick gravy consistency is

achieved and sprinkle over with garam masala powder.

7. Mix fried cauliflower into the gravy and simmer till hot. Remove from flame and mix in kewra essence

and rose water and serve hot.

Rasgulla Cake recipe from MasterChef India judges

Ingredients:

2 cups: Refined flour1 tsp: Baking powder tbsp: Soda bicarb1 cup: Amul curd

A few drops of Vanilla essence cup: Milk cup: White butter cup: Caster sugar6 tbsp: Cocoa powder500 gm: Chhena2 nos. Star anise3 cups: Sugar


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400 ml: Non-dairy cream3 nos. Tangerines3 nos. Sweet limes1 nos. Butter paper

Method:

1. Preheat oven to 170*C. Grease a cake tin and line it with butter paper.2. Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm.3. Whisk the curd, caster sugar, butter and vanilla essence together till smooth and frothy.4. Fold in the flour mixture alternating with milk. Mix quickly but gently to a smooth batter.5. Pour into the cake tin and bake on the centre rack for 20 minutes.6. Meanwhile in a saucepan mix 3 cups of sugar with cup milk, 2 cups water and star anise. Place onflame and stir till sugar dissolves. Bring the mixture to a boil.7. While the sugar syrup is cooking, grate/crumble the chhena, mix in 1 tsp flour and knead till verysmooth and light. Shape into small balls.8. Check the cake. Insert a skewer or knife in the centre. If it comes out clean, remove cake from theoven and after a few seconds, demould it and leave to cool.9. Check the sugar syrup. Clarify it by spooning off the grey layer. If syrup has come to a boil, gently addthe chhena balls and poach them till done. To test whether rasgullas are cooked, drop one in a deepbowl full of water. If it sinks to the bottom, the rasgulla is cooked.

10. If rasgullas are done, remove and cool.11. Whip the non-dairy cream till soft peak stage. Cut the cake into three horizontal layers. Cut rasgullasin half. Peel and cut tangerines and sweet limes into segments.12. Arrange one layer of the cake on a presentation plate. Arrange the rasgullas and place one morelayer on top.13. Fill half the whipped cream into a piping bag with a large star nozzle. Cover the cake with theremaining cream. Arrange the tangerines and sweet limes as shown. Pipe stars onto the cake using thepiping bag and chill till set.


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Cup Cake RecipeIngredients2 cups (400g) Saffola Oats1 cups (300g) Amul curd1 cup (200g) Flour

1 cup (200g) Sugar2 medium Eggs30g Butter1 tsp Baking soda tsp Salt cup(100g) Chocolate chips or raisins

Method1. Soak the oats in whisked curd for a few hours preferably overnight in a bowl refrigerated this allows

for natural fermentation.2. Pre-heat the oven to 200*C.3. Whisk eggs butter and sugar together till light and fluffy.4. Fold in the remaining ingredients gently, but not too much.5. Spoon the mixture into muffin trays which have muffin paper cups inserted into the depressions.6. Bake for 20 minutes or till done by checking the muffins with a skewer. If the skewer comes out cleanthe cake is done.7. When done remove from the oven. Remove the cakes and cool on a rack.8. Remove the paper cups and replace with fresh paper cups.

9. Note:For regular muffins please replace Oats with white flour.

Marzipan Raw RecipeIngredients500 g Icing Sugar250g Almonds Powdered1 tsp Almond Essence


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2 tbsp Rose waterFood colouring

Method1. In a clean bowl mix all the ingredients to a smooth dough.2. Divide into four and add colour to each portion. Cling wrap till required.3. Use to ice the cakes or make flowers etc

Marzipan Cooked RecipeIngredients500 g Caster Sugar250g Almonds Powdered1 nos Egg white Lightly whisked1 tsp Almond Essence

100 ml Rose water

Method1. In a pan dissolve half the sugar with rose essence2. Grind the blanched almonds with the remaining sugar to a powder.3. Add this to the pan of sugar4. Cook for a few minutes before adding the egg white5. When it starts to form a ball remove and roll on a greased marble slab6. Divide and add food colour

7. Cling wrap and use as required

Ingredients100 g Caster sugar2 Egg white1/4 tsp. Lemon Juice80 g Almond powder


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a pinch Salt1/4 tsp. Vanilla essence

Method1. Roast & powder nuts fine with a very little sugar.2. Whisk egg white with lemon juice & caster sugar in a clean bowl.3. When the meringue is stiff fold in nuts.4. Pipe small swirls on a well greased baking tray.5. Space between each.6. Bake in a hot oven at 180*C for 3 minutes then reduce the temperature to 150*C and bake for 10minutes or till pale golden in colour.

Apple cream filling50 ml of whipping cream

1/4 tsp green apple syrup10 g caster sugarWhisk all the ingredients togetherSandwich the filling between two biscuits

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. Combine all the ingredients with enough lukewarm water to make a smooth soft dough. THE DOUGH

SHOULD NOT BE STICKY.

2. Rest the dough for about 15 minutes by covering with a moist cloth.

3. Knead the dough again and divide into small balls.


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4. Flatten each ball slightly and roll into a small chapati. MAKE SURE THAT THE EDGES ARE THIN

AND THE CENTRE IS A BIT THICK.

5. Invert a kadhai on a gas flame and heat the kadhai.

6. Toss the roti in the air in a way by which the dough will stretch.

7. Carefully place the roti on the inverted kadhai and roast till done.

8. Fold and serve.

Sweet Nothings

Preparation time: 15 minutes

Cooking time: 1 minute

Ingredients:

1 small egg white (look for a very small egg)

300g icing sugar

1 drop raspberry red color

Sprinklers, chocochips of your choice

tsp vanilla essence

Method:

1. Sieve the icing sugar to ensure there are no lumps.

2. Add the egg white, the raspberry red color and the vanilla extract and mix well. You should have a

thick, almost dough consistency mixture ready with you.

3. Fill the mixture in a piping bag and pipe a small coin sized lumps on a greased microwave safe tray.

Remember to keep plenty of space in between for these are going to puff up at least 6-8 times in size!


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4. Press some sprinkles on top and microwave these at high for 1 minute only. Watch them as they bloat

up like balloons. 5. Remove from the microwave and allow them to rest for a minute before you lift them

up. You can spread some mixed fruit or strawberry jam between two and sandwich them too.

Your parents are going to love this sweet little gift!

Paneer Lotika recipe by Ankita Chakravarty

Ingredients:

100 gm Maida

2 tbsp Amul Ghee

1/3rd cup Sugar

2 tbsp Rose petals


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


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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.

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. Magai Paan leaves

cup: Dessicated Coconut

2 cups: Dried Rose petals

tsp: Cardamom powder

tsp: Sugar-coated Fennel (coloured)

Method

1. Drain cashews and grind to a smooth paste. Keep aside.

2. Bring water to a boil and blanch paan leaves for a minute. Remove, dunk in ice water, drain and

shred.

3. Heat ghee in a heavy bottomed pan, add cashew paste and fry well. Mix in 3/4th cup sugar and


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shredded paan leaves and dessicated coconut. Cook till mixture comes together.

4. In another pan, combine rose petals with 2 tbsp sugar and water and cook till thick. Mix in cardamom

powder and sugar-coated fennel.

5. Spread cashew mixture onto a butter paper and spread flavoured roe jam in the centre. Roll the

cashew mixture into a long roll. Cut into bite-sized pieces and serve.

Sweet Cheesy Basil recipe by Jayanandan

Ingredients:

kg: Spinach10-15 nos. Fresh Basil leaves cup: Amul Milk50 gm: Khoya (grated)

cup: Caster Sugar tsp: Cinnamon Powder1 cup: Ricotta Cheese1 tbsp: Cranberries (chopped)2 tsp: Pistachios (chopped)

Method:

1. In a pan combine spinach with basil and milk and heat for 5-7minutes till spinach softens but does not change colour.

2. Puree the spinach mixture in a blender taking care not to overgrind(as this will make the spinach black).

3. Heat khoya in a frying pan till it softens and becomes moist. Mix incaster sugar and spinach puree and cook for 1 minute.


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4. Mix in cinnamon powder, ricotta cheese, cranberries and pistachiosand cook for 1 more minute. Serve hot.

Warm cherry muddle recipe by Joe Bath

Ingredients:

1 cup: Dried Cherries1 cup: Dried Blueberries2 tbsp: Sugar1 cup: Amul Cream tsp: Cinnamon powder

Method:

1. Combine cherries and blueberries with cup water and sugar and cook till fruits moisten and soften.2. Whip cream till it reaches a soft peak stage and fold in prepared compote and cinnamon powder.3. Serve warm.

Khubbani ka Meetha with Pomegranate Marscapone recipe by Kandla Nijhowne

Ingredients:

10-12 nos. Dried Apricots (soaked for 6-8 hours)

1/3rd cup: Sugar

250 gm: Marscapone Cheese

nos. Vanilla Pod

2 tbsp: Powdered Sugar


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cup: Pomegranate seeds

3-4: Almonds (blanched)

Method:

1. Combine soaked apricots with sugar to taste. Cover for the first 5 minutes, then uncover and keepstirring to thicken the syrup. Check and add more sugar if needed.

2. Slit open the apricots along one side, remove the stone and crack open and extract the kernel. Return

the kernel into the opened fruit.

3. Slit the vanilla pod and scrape the seeds out of the bean, add it to the mascarpone and whip together

with 1 tsp sugar.

4. Using a pretty stemmed glass, arrange a few apricots as the bottom layer, then spoon in a mix of

mascarpone, apricots and pomegranate seeds.5. Serve chilled.

Stuffed Chilas with Chutney and frozen Peach Coconut Crushrecipe by Parul Sukhwani

Ingredients

For Chilas1 cup: Rice flour cup: Amul CurdTo taste: Salt1/4th cup: Coconut (milk freshly squeezed)1 nos. Bhut Jholokia (minced)


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For Stuffing1 tbsp: Oil1 tsp: Cumin seeds1/3rd cup: Coconut (finely grated)1 cup: Corn kernels (boiled and crushed)To taste: Salt1 tsp: Red chilli powder tsp: Turmeric powder tsp: Sugar1 tsp: Lemon juice

For Chutney1 tbsp: Oil

1 tsp: Coriander seeds1 piece: Ginger (crushed) cup: Raw Papaya (grated)1 nos. Green Tomato (finely chopped)To taste Salt1 tsp: Red chilli powder2 tbsp: Sugar2 tsp: Melon seeds (crushed) tsp: Turmeric powder

For Peach coconut crush2 nos. Peaches2 tbsp: Sugar nos. Coconut (half crushed & milk freshly squeezed from the otherhalf)1/4th cup: Amul Curd

M th d


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Method:1. For the chila batter, whisk rice flour with curd, salt, coconut milk andminced Bhut Jholokia . Add very little water if required to make asmooth thinnish batter.2. For the stuffing, heat oil, add cumin seeds. When cumin crackles,add coconut and fry till golden. Mix in corn, salt, red chilli powder,turmeric powder, sugar and lemon juice. Cook till done and keepaside.3. For the chutney, heat oil and add in coriander seeds and ginger.Saut for a few minutes and add raw papaya, cook for a few secondsand mix in green tomatoes. Cook till done.4. Fix in salt, red chilli powder, melon seeds and turmeric powder,cook for a few seconds and remove from flame. Keep aside.5. For the peach coconut crush, blend the peaches in a mixer with

sugar and coconut, pour into bowls and freeze. Whisk coconut milkwith curd and keep to chill.6. Heat a tawa or frying pan, pour in the prepared batter and spread it.Cook the chila, remove and keep aside. Repeat the procedure.7. To compile, place a chila on a plate, spread over with preparedstuffing and cover with another chila. Roll it into a cylinder (to look likea Frankie) and cut into slices.8. Arrange stuffed chila slices on a plate and dress with chutney.Remove peach crush from freezer and top with coconut curd mixture.

Serve.

Ingredients:200 gm Maida50 gm RawaFor shortening and deep frying Amul GheeA pinch of Salt

2 T i ( t t d d j i t t d)


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2 nos. Tangerines (zest grated and juice extracted)100 gm Khoya (grated)100 gm Amul Paneer (grated)1/3 cup Dried Rose Petals1 tbsp Powdered SugarFor garnish Dry fruits

Method:1. Combine the maida, rawa, 2 tbsp ghee and salt. Mix well and knead to a stiff dough using water.Wrap in clingfilm and keep aside for 15 minutes.2. Heat ghee in a kadhai. Divide dough into small balls, roll out and invert over a tart mould to give it akatori shape. Add to hot ghee and deep fry on a low flame. Remove from ghee and drain on absorbentpaper.3. Heat the orange juice and reduce till thick and syrupy.

4. In another pan, cook the khoya till slightly golden and khoya becomes soft and moist. Mix in paneerand mash together to form a thick smooth paste.5. Combine rose petals with cup water and powdered sugar and cook till thick and syrupy. Add to thekhoya-paneer mixture and mix well. Now add the reduced Orange juice to the paste. Cool slightly and fillinto a piping bag.6. Pipe the khoya-paneer mixture into the prepared katoris and garnish with dry fruits and tangerine zest.

Italian Platter recipe by Radhicka Agarwal

Ingredients:

3 tbsp: Olive oil4-5 cloves: Garlic cloves (finely chopped)250 gm: Arborio rice100 ml: White wineTo taste: Salt500 ml: Vegetable stock

F i F h b il (fi l h d)


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Few sprigs: Fresh basil (finely chopped)8-10 nos. Mushrooms (quartered)1 nos. Onion (chopped)200 ml: Amul Fresh Cream1 nos. Red pepper (finely chopped)1 nos. Yellow pepper (finely chopped)1 nos. Green capsicum (finely chopped)To taste: Ramdev Black Pepper powder1 nos. Green zucchini (cut into batons)1 nos. Yellow zucchini (cut into batons)8-10 nos. Baby corns (cut into batons)2 sprigs: Fresh parsley (minced)250 gm: Amul Mozzarella cheese (sliced thinly) tsp: Thyme

3-4 tbsp: Amul Butter (melted)3-4 nos. Wonton wrappers2 tbsp: Balsamic and white wine reduction

Method:

1. Take 1 tsp olive oil in a pan, add chopped garlic and saut.2. Add in the Arborio rice and saut. Pour in the white wine, let it getabsorbed.

3. Add salt and keep adding vegetable stock slowly. Add choppedbasil leaves and mushrooms.4. Saute onions in a tsp of olive oil, add garlic and fresh cream andred, yellow and green capsicum. Season with salt and pepper.5. Saut zucchini and baby corn in olive oil with fresh parsley and salt.6. Heat a tsp of olive oil and put slices of mozzarella sprinkled overwith thyme. Cook on both sides.7. Preheat oven to 120*C. Brush butter on wonton wrappers and fold.

Again br sh ith b tter fold and bake till crisp and golden


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Again brush with butter, fold and bake till crisp and golden.8. On a plate, place the sauteed vegetables in a pile, a mound ofrisotto on the other side. Using a ring mould, place the creamedvegetables and baked wonton crisp on it and the pan-fried cheese onthe side with a drizzle of balsamic reduction.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 cup Milk

MethodFor 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


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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 acooker. Wash the potatoes in cold water and mash well with milk asrequired, salt, red chilli ,grated cheese and herbs for seasoning.

Garnish with coriander and serve.

Date Cake with fruit Compote recipe by Archana Chauhan

Ingredients

2 cups Whole wheat flour

1/2 cup Maida

mawa kachori

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