APPLE AND BERRY CRUMBLE RECIPE by Ajay Chopra

Home churned vanilla Ice CreamIngredientsApple : 2no.Lemon Zest : 1 noSugar : 25gms Vanilla Bean : 1noMix Berry : 5gms

CrumbleButter : 100 gmsSugar : 100 gmsFlour : 170 gms

Method:• Cook the sugar till light caramel.• Add lemon Juice and vanilla bean.• Put in the peeled dices of apple and cook.• For crumble, cream butter and sugar and add flour.• Spread crumble on baking tray and bake at 180.c till light brown• Put the crumble on soup plate and cover it with crumble.• Microwave it for 10 sec..• Serve with vanilla ice cream and garnish with used and dries vanilla bean

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CRANBERRY CHEESE BLOSSOM RECIPE by Pankaj

Ingredients:100 gm : Cranberry puree2 nos. : Egg yolks                              6 nos. : Egg whites            50 gm : Refined Flour150 gm : Amul Processed Cheese (grated)50 gm : Amul Gouda Cheese40 gm : Caster Sugar1 tbsp : Amul Butter                                   Method:

1. Combine the cheese with cranberry puree, egg yolks, flour and caster sugar in a bowl.2. Melt the butter and grease 6-7 soufflé cups. Refrigerate till butter sets.3. Preheat oven to 180*C.4. Beat the egg whites till stiff. Fold the Egg whites into the cheese mix and pour into the cold cups.5. Bake in the preheated oven for 8-18 min. Serve immediately.

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CHEESY DILL SALMON RECIPE by Pankaj

Ingredients:250 gm : Salmon FilletTo taste : Salt10 ml : Lemon juice200 gm: : Amul Cream Cheese2 tsp : Dill Leaves (finely chopped)1 tsp : Black Peppercorns (crushed)

Method:1. Bring water to boil in a soup pot, add salt and lemon juice and poach the salmon in this. 2. Remove the salmon from the water and flake it with your fingers. 3. Mix in the cream cheese and finely chopped dill leaves. 4. Adjust seasoning if required and refrigerate to chill. Serve cold.

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CHRISTMAS SALAD RECIPE by Pankaj

Ingredients:1 bunch : Iceberg Lettuce (torn into pieces)1 head : Red Cabbage (torn into pieces)10 nos : Cherry Tomatoes (cut into half)8-10 nos. : Black Olives (cut into half)20 ml : Olive Oil30 ml : Balsamic VinegarTo taste : Salt½ tsp : Ramdev Black Pepper powder

Method:1. Combine lettuce with red cabbage, cherry tomatoes and olives and toss in olive oil and balsamic

vinegar in a large glass bowl.2. Season with salt and pepper, toss well and serve immediately.

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SWEET CHEESY BASIL RECIPE by Jayanandan

Ingredients: ½ kg : Spinach10-15 nos. : Fresh Basil leaves½ cup : Amul Milk50 gm : Khoya (grated)½ cup : Caster Sugar½ tsp : Cinnamon Powder      1 cup : Ricotta Cheese1 tbsp : Cranberries (chopped)2 tsp : Pistachios (chopped)

Method:1. In a pan combine spinach with basil and milk and heat for 5-7 minutes 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 in caster sugar and spinach puree

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

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BURNT GARLIC CREAM SAUCE

Ingredients:4 tbsp : Amul Fresh Cream2 tbsp : White Wine1 ½ tbsp : Amul Butter2-3 cloves : GarlicTo taste : Salt1 tsp : Black Pepper

Method:

1. In a pan heat butter, add garlic and sauté on a high flame.2. Add wine and cook for 10 to 15 seconds, remove pan from flame and add cream, salt and pepper.

3. Mix well and serve with Cheesy Chicken in Crispy Strips.

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ITALIAN PLATTER RECIPE by Radhika Agarwal

Ingredients:3 tbsp : Olive oil4-5 cloves : Garlic cloves (finely chopped)250 gm : Arborio rice100 ml : White wineTo taste : Salt500 ml : Vegetable stockFew 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)½ tsp : Thyme3-4 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 sauté. 2. Add in the Arborio rice and sauté. Pour in the white wine,  let it get absorbed. 3. Add salt and keep adding vegetable stock slowly. Add chopped basil leaves and mushrooms. 4. Saute onions in a tsp of olive oil, add garlic and fresh cream and red, yellow and green capsicum.

Season with salt and pepper. 5. Sauté 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 over with thyme. Cook on both sides. 7. Preheat oven to 120*C. Brush butter on wonton wrappers and fold. Again brush with butter, fold

and bake till crisp and golden. 8. On a plate, place the sauteed vegetables in a pile, a mound of risotto on the other side. Using a

ring mould, place the creamed vegetables and baked wonton crisp on it and the  pan-fried cheese on the side with a drizzle of balsamic reduction.

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CHOCOLATE RABRI AND BLUEBERRY COMPOTE CUP RECIPE by Radhicka Agarwal

Ingredients:500grams : Amul Dark Chocolate         1 litre : Amul Milk1 cup : Blue Berries1 cup : Sugar

Special Equipment Requirement:-15 Muffin Paper Cases-1 Thick paint brush

Method:1. Melt chocolate on a double boiler. Using a pastry brush, coat the inside of a mini muffin case with

melted chocolate and refrigerate to set.2. Put the milk in a heavy bottom pan, and put on low flame. Stir constantly till reduced to half. Cool a bit

and mix in 3 tbsp of sugar. 3. Combine blue berries with 1/2 cup of sugar in a pan. Add 3-4 tablespoons of water and cook till thick

and cool. 4. Remove the chocolate cups and carefully tear the muffin case before the chocolate starts melting.

Spoon rabri in half the shell and spoon blueberry compote next to it. Garnish with a mint sprig.

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KHUBBANI KA MEETHA WITH POMEGRANATE MARSCAPONE RECIPE by Kandla Nijhowne

Ingredients:10-12 nos. : Dried Apricots (soaked for 6-8 hours)1/3rd cup : Sugar250 gm : Marscapone Cheese½ nos. : Vanilla Pod2 tbsp : Powdered Sugar½ cup : Pomegranate seeds3-4 :    Almonds (blanched)

Method:1. Combine soaked apricots with sugar to taste. Cover for the first 5 minutes, then uncover and keep

stirring 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.

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WARM CHERRY MUDDLE RECIPE by Joe Bath

Ingredients:1 cup : Dried Cherries1 cup : Dried Blueberries 2 tbsp : Sugar1 cup : Amul Cream  ¼ tsp : Cinnamon powder

Method:1. Combine cherries and blueberries with ½ 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.

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BANANA FRUIT CREAM RECIPE by Jayanandan

Ingredients:400 ml : Whipped Cream2 tbsp : Sugar2 nos. : Bananas (pureed)1 nos. : Green Apple (finely chopped)2 nos. : Kiwis (sliced and cut into triangles)8 nos. : Strawberries (cut into 8 lengthwise)

Method:1. Combine cream with sugar and banana puree.2. Fold in apple, kiwis and strawberries (reserving some for garnish).3. Fill the cream into martini glasses, garnish with reserved fruits and refrigerate till chilled.4. Serve chilled.

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BASIL RICE RECIPE by JayanandanIngredients:250 gm : India Gate Basmati Rice (washed and drained)To taste : Salt4 sprigs : Basil leaves2 nos. : Green Chillies2 tbsp :    Amul Butter

Method:1. Boil 500 ml water with salt, add the rice and cook till just done.2. Meanwhile grind basil and chillies with a little water to a rough paste.3. Heat butter in a kadhai, add the paste and fry for a minute.mix in rice and toss well till paste is evenly

mixed into the rice. Serve hot.

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CARAMELIZED BANANA IN COCONUT MILK RECIPE by Zebi and Kandla

Ingredients2 nos. : Ripe Bananas¾ cup : Sugar200 ml : Coconut Cream

Method1. Dissolve 1 tbsp sugar into the coconut cream and refrigerate till chilled.2. Slice bananas into half lengthwise.3. Caramelize the sugar on low heat till brown and bubbling.4. Add bananas to it and toss well till coated and slightly softened.5. Serve warm with coconut milk.

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STIR-FRY NOODLES RECIPE by Zebi and KandlaIngredients:200 : gms: Refined flour1-2 nos. : Eggs1 tbsp : Fresh Basil (finely chopped)1 tbsp : Five Spice powderTo taste : Salt1 tbsp : Sesame oil1 nos. : Red Bell Pepper (cut into juliennes)4 nos. : Spring Onion (finely sliced)1 tbsp : Szechwan paste1 tsp : Ramdev Black Pepper powder

Method1. Combine flour, egg, basil, five spice powder and salt and knead to a semi-stiff smooth dough.2. Roll into a sheet using pasta machine and then into noodles.3. Cook them into salted water.4. Heat oil in a wok, add red bell pepper and spring onion and stir fry quickly on a high flame.5. Add Szechwan sauce and toss well6. Then add cooked noodles and season accordingly.7. Roll noodles with fork then place into a bowl and garnish with red pepper and fresh basil.

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PRAWNS IN RED CURRY PASTE RECIPE by Zebi and Kandla

Ingredients:

For fried prawns6 nos. : Tiger prawns1 tsp : Corn flour1 tbsp : Szechwan sauceA Pinch : SaltA Pinch : Ramdev Black Pepper powder1 nos. : Egg

For Red curry 1 tbsp : Fortune Refined Oil1 tbsp : Ginger (finely chopped)1 tbsp : Garlic (finely chopped)2 nos. : Red Capsicum (cut into cubes)6 nos. : Spring onions (finely chopped)1 ½ tbsp: Red Curry paste1 cup : Coconut milkTo taste: Salt

Method

1. Combine the cornflour, schezwan sauce, salt, pepper and egg and marinate prawns in this mixture. Refrigerate for ½ an hour.

2. Heat oil in a wok and flash fry till the prawns are just cooked.3. For the red curry, heat some oil and sauté ginger and garlic.4. Add red capsicum and spring onion. Toss briefly. 5. Mix in curry paste and simmer.6. Lastly add coconut milk and salt.7. Before serving, lower the prawns into curry and heat till prawns are warmed through. Spoon out into a

bowl and serve hot.

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SESAME CRISPS WITH SPICED HONEY RECIPE by Radhicka and Jayanandan

Ingredients:50 gm : Noodle dough (freshly made)2 tbsp : Sesame seedsFor frying : Fortune Refined Oil4tbsp : Honey2nos : Star Anise1/4th tsp : Five Spice powder

Method1. Roll out the dough into a sheet using the pasta machine.2. Cut out long triangles and press in sesame seeds. Heat oil in a wok and deep fry the triangles till

golden and crisp.3. Put the honey into a pan with 1 tbsp water and star anise. Bring it to boil and take off flame and mix in

the five spice powder4. Spoon 1 tbsp spiced honey in shot glasses and top with 3 sesame crisps each.

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ASIAN CURRY BOWL RECIPE by Radhicka and Jayanandan

Ingredients:200 gms : White Flour2 nos. : Eggs8 nos. : Prawns2 nos. : Red peppers (cut into triangular pieces)10 nos. : Mushrooms (quartered)3 tbsp : Corn flourFor frying : Fortune Refined Oil2 tbsp : Garlic paste1 tbsp : Ginger (finely chopped)2 tsp : Soya sauce2 tsp : Oyster sauce1 tsp : Szechwan pasteTo taste : SaltA pinch : Five Spice powder1 nos. : Cabbage

Method

1. Make dough with Maida and eggs and keep aside for sometime.2. Make a batter with corn flour and water.3. Heat oil in a kadhai, coat the vegetables with batter and deep fry till golden and crisp. Remove and

drain on absorbent paper.4. Coat prawns with the same batter and deep fry till crisp and golden. Remove and drain on absorbent

paper.5. Take dough and roll out in the pasta machine to required thickness and pass it through the noodle

setting and then dust noodles with flour.6. Put the noodles into boiling water cook till done. Drain and drizzle with oil.7. Heat 1 tbsp oil in a wok. Add half the garlic, ginger, soy sauce, oyster sauce, and Szechwan sauce.8. Add the batter fried vegetables and prawns and mix in some chicken stock.9. Toss in salt, five spice powder and chopped cabbage.10. Heat 1 tbsp oil in another wok, add remaining garlic and Szechwan sauce and toss in the noodles and

season with salt.11. Serve the curry in a bowl and put the noodles in the centre.

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SPANISH OMELET RECIPE by Katrina KaifIngredients: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. Remove them from the pan and keep aside. Place the pan back on the flame. Whisk eggs well but not till the mix is stiff. Sauté the mushrooms and add them to the potatoes. Fold the mixture into the eggs. Pour the mixture into the frying pan. When the bottom is done flip the omelette. Serve with a typical Spanish style tomato sauce.

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EGGS ON CRISPY NOODLE NEST WITH SESAME DIP RECIPE by Pankaj and Joe

Ingredients:For the crispy noodles200 gm : Noodles (boiled)5 nos. : Eggs (soft-boiled)2 tsp : Five Spice powder5 tsp : Oyster sauceTo taste : Salt1tsp : Ramdev Black Pepper powder

For the dip4 tbsp : Sesame Oil80 ml : Vegetable stock2 tsp : Red Capsicum (finely chopped)2 tsp : Lemon grass (minced)1 tsp : Schezwan sauceTo taste : Salt1tbsp : Fortune Refined Oil

Method:1. Heat oil in a wok. Twirl some noodles around a fork. Put the fork in the oil pressing the loose noodles

with another fork to prevent them from spreading out.2. When the noodles start turning crisp, remove the fork carefully and turn the noodles to fry the other

side as well.3. Sprinkle some five spice powder over the noodle beds and season.4. Cut the eggs into halves and drizzle some oyster sauce over it and season it.5. Mix all the ingredients for the dip and season to taste. 6. On a bed of crisp noodles put one half eggs. The dip may be drizzled over it or may be served on the

side.

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SPANISH STYLE TOMATO SAUCEIngredients:1 nos : mild red chilli1 00 g : raisins100 g : almonds blanched3 tbsp : corn oil2 nos : large onions3-4 : flakes garlic¼ tsp : cinnamon powder500 ml : chicken stock1 tbsp : sugarMethod:Slit the chilli and remove the seeds. Toast the chilli on a hot plate for a minute then add the raisins and keep aside. Add this to the hot stock, tomatoes, almonds and puree in a blender.  Heat oil in a pan and sautee the onions and garlic till translucent. Add the cinnamon. Add the tomato puree mixture. Simmer to a boil and reduce the mixture to a sauce consistency Approximately 30 minutes. Pass through a sieve before serving.

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CRISPY BRINJALS WITH HOT GARLIC SAUCE, VIETNAMESE WRAPS AND MUSTARD DRIZZLE

Ingredients8 nos. : Small Purple Brinjals (cut in half lengthwise and scored criss cross)To taste : SaltTo taste : Ramdev Black Pepper powder3 tbsp : CornflourFor frying : Fortune Refined Oil2 tbsp : Sesame Oil100 gm : Garlic (finely chopped)2” piece : Ginger (finely chopped)3 tbsp : Red Chilli paste½ cup : Tomato puree½ cup : Tomato ketchup5 tbsp : Rice Vinegar3 cubes : Vegetable stock cubes (made into 500 ml stock)1 bunch  : Celery (finely chopped)6 tbsp : Mustard kasundi3 tbsp : Lemon juice3 tbsp : Honey2 nos. : Carrots (cut into juliennes)1 nos. : Red Capsicum (cut into juliennes)1 nos. : Green Capsicum (cut into juliennes)1 nos. : Yellow Capsicum (cut into juliennes)1 bunch  : Spring onions (cut into juliennes)2 tsp : Chilli flakes1 tbsp : Soya sauce3 sprigs : Fresh Coriander (finely chopped)1 packet : Spring Roll Wrappers

Method

1. Heat oil in a kadhai. Season brinjals with salt and pepper, dredge with cornflour and deep-fry till golden. Remove and drain on absorbent paper.

2. Heat 1 tbsp sesame oil, add 3/4th of the garlic and sauté till golden. Add ginger, red chilli paste, tomato puree, tomato ketchup and half the vinegar and cook for 5 minutes. Mix in ½ cup vegetable stock and half the celery.

3. Mix cornflour with stock to a thin paste. Bring sauce to a boil and thicken with cornflour mixture. Add salt.

4. Combine mustard kasundi with lemon juice and honey, mix in salt and pepper and keep aside.5. Heat 1 tbsp sesame oil, add remaining garlic and sauté for a few seconds. Mix in carrots, capsicum,

spring onions and stir-fry on a high flame. Toss in remaining vinegar, chilli flakes and soya sauce. Cool the mixture.

6. Boil water and dip spring roll wrappers in the water. Remove and pat dry. Spoon vegetable mixture in the centre of the sheet and quickly roll into oblong spring rolls.

7. To assemble, spread hot garlic sauce on a serving plate. Arrange aubergines on the sauce and Vietnamese rolls on the side. Drizzle over with mustard sauce and serve hot.

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MINT PISTACHIO CHUTNEYIngredients1 cup Mint leaves3-4 cloves Garlic2 nos. Green chillies1/2 Ginger¼ cup Pistachios (soaked)½ nos. LemonSalt to taste

Method1. Grind together the mint, garlic, chillies, ginger and pistas, reserving a few pistas for garnish.2. Squeeze lemon and add salt in the chutney. 3. Cut the pistas into thin slivers and garnish the chutney and serve with leheriya mirch.

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AUBERGINES WITH MINCE OVER RICE WITH PEPPER-FETA SALAD

Ingredients3 nos. : Long Purple Aubergines (thinly sliced lengthwise)3 nos. : Long Green Aubergines (thinly sliced lengthwise)To taste : SaltTo taste : Ramdev Black Pepper powder500 gm : India Gate Basmati Rice500 ml : Vegetable stock1/3rd cup : Walnuts (finely chopped)4 sprigs : Fresh Parsley (minced)6 tbsp : Fortune Refined Oil6-8 cloves : Garlic (finely chopped)2 nos. : Onions (finely sliced)4 nos. : Tomatoes (finely chopped)250 gm : Mutton mince1 tsp : Dried Oregano2 nos. : Yellow Capsicum (cut into juliennes)2 nos. : Red Capsicum (cut into juliennes)100 gm : Feta Cheese (crumbled)1 tsp : Paprika4 tbsp : Balsamic vinegar1 tsp : Sugar10 nos. : Cherry Tomatoes

Method1. Toss the sliced aubergines in salt and pepper and keep aside2. Boil the rice with vegetable stock, salt and pepper. Add the required amount of water and cook till just

done. Toss with chopped walnuts and half the parsley. Keep aside.3. Heat 3 tbsp oil, add garlic and onion and sauté till translucent. Mix in tomatoes and cook till softened.4. Mix in the mutton mince, salt, pepper and oregano and continue cooking till done.5. Meanwhile, toss aubergine slices with 2 tbsp oil. Heat a tawa and grill aubergine slices on both sides.6. Combine capsicum with feta, remaining parsley and paprika. Toss well and keep it aside. 

Garnish7. Heat the balsamic vinegar with 1 tsp sugar and reduce till slightly thick.8. Heat 1 tbsp oil and toss in cherry tomatoes, a pinch of oregano, salt and pepper.

Assembling9. To assemble, use a ring mould to make a bed of rice. Arrange aubergine slices on top with alternate

layers of mutton sauce. Top with salad.10. Drizzle balsamic reduction around the rice and arrange cherry tomatoes. Serve hot.

-----------------------BARFI GULKAND RECIPE BY ZEBI ZUBAIR

Ingredients1 cup : Amul Paneer (grated)1 cup : Khoya (grated)½ cup : Tangerine pulp

For Gulkand4 tbsp : Sugar1 cup : Rose petals6 nos. : Magai paan leaves (shredded)1 tbsp : Marmalade

Method1. Combine paneer and khoya and mix thoroughly. Mix in tangerine pulp, spread into a tray and

refrigerate.2. Combine sugar with 1 cup water and rose petals and cook till it becomes like a jam. When thick,

remove and cool. Mix in shredded paan leaves and keep aside.3. Cut set paneer mixture into even sized pieces, spread over with marmalade and top with prepared

gulkand.

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BRINJAL WITH FETA AND CHERRY TOMATOES, FENNEL COUS COUS IN ROASTED ONION

IngredientsFor Roasted Onions5 nos. Large White Onions (peeled)3 cloves Garlic (crushed)1 tbsp Olive Oil2 tsp Balsamic VinegarFor Brinjal with Feta and Cherry Tomatoes3 nos. Large Brinjals (sliced)3 tbsp Olive oilTo taste Salt5-6 sprigs Fresh Basil (shredded)5 cloves Garlic (crushed)20 nos. Cherry tomatoes (cut into half lengthwise)2 tsp Sugar3 sprigs Fresh Rosemary (minced)200 gm Feta Cheese (crumbled)For Cous Cous1 cup Cous CousFor frying Fortune Refined Oil1 small Brinjal (finely chopped)2 tbsp Olive Oil1 nos. Onion (finely chopped)3 cloves Garlic (finely chopped)6-8 nos. Green Olives (finely chopped)2 sprigs Fresh Fennel leaves (1 sprig chopped)To taste SaltFor the Salad1 tbsp Olive Oil½ tsp Ramdev Red Chilli powder1 nos. Yellow Capsicum (diced)1/2 tbsp Lemon juice3 sprigs Fresh Coriander (finely chopped)1 small head Iceberg Lettuce (torn into pieces)1 small head Lollo Rosso Lettuce (torn into pieces)2 sprigs Fresh ParsleyTo taste Ramdev Black Pepper powderTo taste SaltMethodOnions and Cous Cous1. Preheat oven to 200*C. Line a baking tray with foil and place whole onions on it. Mix the garlic with

olive oil and drizzle over each onion. Bake in the oven for 15 minutes or till softened and caramelized. Remove when done

2. Boil 1 cup water and mix in the cous cous. Cover and cook till done. Keep fluffing the mixture with a fork at regular intervals.

3. Heat olive oil, add onions and garlic and sauté till golden. Mix in fried brinjals, olives, chopped fennel and salt and mix into the cous cous.

4. Heat 2 tsp balsamic vinegar and bring to a simmer. Scoop out roasted onions and brush the inside with balsamic. Fill with cous cous mixture.

Feta and Salad5. Heat 1 tsp olive oil, add cherry tomatoes, sugar, garlic and rosemary and stir-fry on a high flame. Mix

in the feta and keep aside.6. Toss yellow capsicum with 1 tsp oil. Heat a frying pan and roast the capsicum. Keep aside.7. Combine remaining olive oil with lemon juice, coriander, salt and pepper. Mix the capsicum with both

types of lettuce and toss well in prepared dressing.Brinjals8. Heat oil and deep fry chopped brinjal till golden. Drain on absorbent paper and keep aside.9. Combine 2 tbsp olive oil, salt, shredded basil and half the garlic and marinate sliced brinjal for 5

minutes. Heat 2 tsp olive oil in a frying pan and sear brinjal slices. Cover and cook till done10. Heat 1 tsp olive oil with red chilli powder, keep aside.Assembling 11. Place slices of brinjal and top with cherry tomato-feta cheese mixture followed by the salad. Garnish

the stack with fennel sprig. Place the stuffed onion next to the stack and drizzle over with chilli oil.

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ROLLED MOPS

Ingredients8-9 nos. : Long Slim Purple AuberginesTo taste : SaltTo taste : Ramdev Black Pepper powder2 small : Brinjals (brushed with oil)20-25 nos. : Pimento stuffed Olives (finely chopped)2-3 tbsp : Capers (finely chopped)1 1/4th : cup Olive OilTo taste : Ramdev Black Pepper powder8 : large cloves Garlic (finely chopped)150 gm : Parmesan cheese (grated)1 ½ kg : Amul Curd (hung)20-25 nos. : Cherry Tomatoes (quartered)1 : small bunch Basil Leaves (shredded)1 : piece Coal1 tsp : Amul Ghee

Method1. Slice long aubergines lengthwise into thin strips. Sprinkle over with salt and keep aside.2. Roast the other brinjals whole on an open gas flame. Keep turning at regular intervals to avoid

burning. Peel and mash with a fork.3. Prepare tepenade by combining olives, capers, 4 tbsp olive oil, pepper, half the garlic and parmesan.

Keep aside.4. Rinse and pat dry sliced aubergines and toss in 1 tbsp oil. Heat a tawa and grill strips on both sides.5. Heat a coal till it is red hot. Arrange grilled aubergine strips on a plate. Place the coal in a small katori

and place the katori with the aubergine. Pour ghee over the coal and immediately cover the plate. Let aubergines absorb smoky flavour for a few seconds and keep aside.

6. Mix mashed roasted brinjals with hung curd, half of the remaining garlic, salt and pepper and refrigerate till chilled.

7. Arrange smoked aubergines side by side and spread a little teppenade on each strip. Roll up each strip and put a toothpick through it.

8. Heat 2 tbsp olive oil, add remaining garlic and sauté till golden. Toss in cherry tomatoes, basil, salt and pepper.

9. To serve, place dollops of hung curd dip onto a plate and place rolled mop on the dollop. Drizzle with garlic and basil infused oil from cherry tomato mixture and arrange cherry tomatoes all over the plate. Serve immediately. 

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KAJU PAAN GULKAND ROLLS RECIPE by Archana Chauhan

Ingredients2 cups : Cashewnuts (soaked)1 tbsp : Amul Ghee3/4th cup + 2 tbsp : Sugar2 nos. : Magai Paan leaves½ cup : Dessicated Coconut2 cups : Dried Rose petals½ tsp : Cardamom powder½ tsp : Sugar-coated Fennel (coloured)

Method1. Drain cashews and grind to a smooth paste. Keep aside2. 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

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.

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BRINJAL SOUP WITH CROSTINI

Ingredients:6 nos. : Large Brinjals1 ½ cup : Garlic (peeled)8 sprigs : Fresh Thyme (2 sprigs minced)7 sprigs : Fresh Rosemary (1 sprig minced)4 tbsp : Olive Oil100 gm : Amul Butter3 nos. : Onions (finely chopped)3 tbsp : Maida50 ml : White wine500 ml : Vegetable stock250 ml : Amul Cream1 tsp : Ramdev Cumin powder (roasted)To taste : SaltTo taste : Ramdev Black Pepper powder4 nos. : Egg Whites1 loaf : French bread (sliced thickly)1 pod : Garlic (whole)200 gm : Amul Mozzarella Cheese (grated)3 nos. : Tomatoes (diced)

MethodSoup 1. Stud the large brinjals with 6 cloves of garlic each. Finely chop the remaining garlic and keep aside.

Also poke holes in them and stud with 1 sprig each of thyme and rosemary. Brush the brinjals using 2 tbsp olive oil and roast on an open flame till cooked. Keep turning at regular intervals to avoid burning. Keep aside to cool.

2. Peel the cooled brinjals, chop roughly and pass through a sieve. Keep aside.3. Heat 4 tbsp butter, add chopped garlic and onions and sauté till translucent. Mix in 1 ½ tbsp maida and

fry till mixture becomes golden.4. Mix in white wine and vegetable stock and bring to a boil. Mix in the brinjal puree (passed through a

sieve), whisk well and cook till mixture comes to a boil.5. Whisk in fresh cream, minced thyme, cumin powder, salt and pepper. Keep hot.6. Bring water to a gentle simmer in a saucepan. Beat egg-whites to a soft peak stage and poach them in

hot water. Pour out soup into glasses and top with egg froth.Crostini7. Preheat oven to 100*C. Toast the French bread slices slightly. Cut whole garlic pod in half and rub

onto toasted bread slices. 8. Heat a tawa. Brush toasted bread with olive oil and toast on tawa for a few seconds. 9. Combine mozzarella with minced rosemary, salt, pepper and Slices of Eggplant &tomatoes. Spoon the

mixture on each bread slice and cook till warm.10. Serve hot with brinjal soup.

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OPEN SANDWICHINGREDIENTS: 2 tbsp : Amul Butter2 slices : Bread 2 nos : Amul Cheese slices 25 gm : chicken ham (finely sliced)

Method:

1. Heat a small skillet to medium high heat. Spread a thin layer of butter on one side of the base bread slice and place buttered-side-down, in hot skillet.

2. Immediately place both cheese slices on bread and cover with thin strips of chicken ham . 3. When side is lightly browned, top with a dollop of mac & cheese. 4. Immediately transfer into a pre heated oven at 150 degrees for 5 minutes. Remove from heat and let

cool 2 to 3 minutes before serving.

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STUFFED BRINJAL RINGS

Ingredients2 nos. : Large Brinjals (thickly sliced)For frying : Fortune Refined Oil2 tbsp : Amul Butter50 gm : French Beans (minced)100 gm : Carrots (minced)300 gm : Button Mushrooms (minced)3 nos. : Potatoes (boiled, peeled and grated)100 gm : Amul Paneer (grated)To taste : SaltTo taste : Ramdev Black Pepper powder2 tbsp : Ginger (finely chopped)2 tbsp : Garlic (finely chopped)1 tbsp : Green Chillies (finely chopped)2 nos. : Onions (finely chopped)4 stalks : Spring Onions (finely chopped)1 nos. : Green Capsicum (finely chopped)1 nos. : Red Capsicum (finely chopped)1 nos. : Yellow Capsicum (finely chopped)6 nos. : Large Tomatoes (grilled on a flame, peeled and finely chopped)200 ml : Tomato Puree1 tbsp : White vinegar1 tbsp : Ajwain½ tbsp : Ramdev Red Chilli powder1 tsp : Ramdev Cumin Coriander powder4 nos. : Eggs (beaten)8 tbsp : Breadcrumbs6 sprigs : Fresh Coriander

Method1. Heat oil in a kadhai and deep fry sliced brinjal till golden and cooked. Remove, drain onto absorbent

paper and cut out a circle in the middle of each slice. Keep aside.2. Heat 1 tbsp butter in a pan, add beans, carrots and mushrooms and sauté till done. Mix in potatoes

and paneer and season with salt and pepper. Stuff into prepared brinjal rings and keep aside.3. Heat remaining butter and add ginger, garlic and green chillies. Sauté for a few seconds then add

onions and spring onions and sauté till tanslucent.4. Mix in all three capsicums, grilled tomato and tomato puree and cook till done.5. Add white vinegar, ajwain, red chilli powder, cumin-coriander powder and cook for 5 more minutes.

Keep simmering.6. Heat oil in the kadhai again. Dip stuffed brinjal rings in beaten egg, coat with breadcrumbs and deep-

fry till crisp. Remove and drain on absorbent paper.7. To serve, arrange fried brinjal rings on a plate and spoon tomato mixture on each ring. Garnish with

coriander sprigs and serve hot.

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YUMMY ROCKY ROAD

INGREDIENTS:400 gms : Amul Dark Cooking Chocolate 1 cup : Marshmallows 1 cup : Jujubes

METHOD:1.    Cut the chocolate into even-sized pieces and melt on a double boiler.2.    Add the rest of the ingredients, fill into moulds and refrigerate to set.

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CEHRIYA MIRCH

Ingredients1 : cup MaidaFor frying : Fortune Refined Oil1 tsp : Ajwain½ tsp : Salt70 gm : Amul Ghee1 large : Onion (minced)½” piece : Ginger1 nos. : Green chilli (finely chopped)250 gms : Lamb mince4-5 pcs : Cashew nuts1/3 cup : Green peas (boiled)To taste : SaltTo taste : Black Pepper powder4 nos. : Jodhpuri mirch (slit and deseeded)1 nos. : Egg (beaten)

Method1. 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.

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CREAMY AND CRUNCHY SURPRISE

Ingredients:200 : gm Maida50 gm : RawaFor shortening and deep frying : Amul GheeA pinch of : Salt2 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 a

“katori” shape. Add to hot ghee and deep fry on a low flame. Remove from ghee and drain on absorbent paper.

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 paneer

and mash together to form a thick smooth paste.   5. Combine rose petals with ½ cup water and powdered sugar and cook till thick and syrupy. Add to the

khoya-paneer mixture and mix well. Now add the reduced Orange juice to the paste. Cool slightly and fill into a piping bag.

6. Pipe the khoya-paneer mixture into the prepared katoris and garnish with dry fruits and tangerine zest.

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BADAMI SUBZ FATEHPURI

Ingredients1 cup : Cauliflower florets1 nos. : Carrot (cut into cubes)50 gms : French Beans (strung and cut into 1” pieces)3 tbsp : Amul Ghee2 pods : Green Cardamom2-3 nos. : Black Peppercorns1” piece : Cinnamon2-3 nos. : Cloves1 tsp : Garlic paste2 tbsp : Boiled onion paste3 tbsp : Tomato puree1 tbsp : Browned onion paste½ tbsp : Turmeric powder1 tbsp : Red Chilli powder1 tsp : Coriander powder½ tsp : Cumin seeds½ tsp : Coriander seeds1 tsp : Ginger (finely chopped)1 tsp : Green Chillies (finely chopped)1 tbsp : Almond paste 2 tbsp : Amul Cream½ tsp : SugarTo taste : Salt2 tbsp : Coriander leaves (finely chopped)

For Gattas1 : cup BesanA Pinch of : Hing½ tsp : Red Chilli powder1 tsp : Coriander powder1 tsp : Kasoori methiTo taste : Salt¼ tsp : Turmeric powderFor frying : Fortune Refined Oil

Method1. 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.

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PHIRNEE WITH CARAMEL SAUCE RECIPE BY PANKAJ AND JAYANANDAN

Ingredients:For Phirnee50 gm : India Gate Basmati Rice (soaked)1 litre : Amul Milk200 gm : Sugar½ tsp : Cinnamon powder

For Caramel Sauce    1 cup : Sugar¼ cup : Water200g : Amul CreamGarnish1 tbsp    : Sliced Pistachios

Method For Phirnee: 1. Drain off the water and rinse in fresh water. Grind the rice fine in a mixer and keep aside. 2. In a pan bring the milk to a boil with the cinnamon powder and reduce slightly. 3. Stir in the rice and cook till mixture thickens and rice cooks. Stir  in sugar and cinnamon and cook for

2-3 minutes on slow fire. 4. Put the phirnee aside to cool.

Method : Caramel Sauce1. In a pan combine sugar and water and heat till a thick brown syrup is made. 2. Boil cream separately and gently pour into the semi cooled sugar caramel.3. Stir the sauce gently over a slow flame till all the cream is mixed in.4. Serve hot phirnee with a dollop of caramel sauce and sliced pistachios over it.

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GREEN APPLE SHRIKHAND RED TEAM

Ingredients400 gm : Amul Curd 200 gm : Khoya (grated)300 gm : Maida80 ml : Amul Milk80 ml : Water2”pieces : Cinnamon sticks2 cups : SugarFor frying : Amul Ghee2 nos. : Green Apple2 tbsp : Powdered sugar1/4th tsp : Cinnamon powder

Method1. Tie the curd in a muslin cloth and leave to hang to drain out water. Combine khoya, maida, milk and

water to make a smooth batter.2. 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.3. For malpuas, heat ghee in a frying pan, place a ring mould in the centre and spoon batter into the

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 powder and 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.

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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 powder1 tsp : Turmeric powderTo taste : SaltFor frying : Fortune Refined Oil2 nos. : Onions (finely sliced)¾ cup : Amul Butter2” pc : Ginger (finely chopped)4 nos. : Green chillies (deseeded and finely chopped)4-5 sprigs : Fresh coriander (finely chopped)1 tsp : Cumin powder½ tsp : Black pepper powder½ tsp : Green cardamom powder¼ tsp : Black cardamom powder¼ tsp : Cinnamon powder5 tsp : Lemon juice1/3 cup : Amul Cream200 gms : Khoya (crumbled)30 gms : Chhena2 ½ tbsp : MaidaFor frying : Amul ghee8 leaves : Gold Varq8 leaves : Silver Varq3 pods : Green Cardamom (peeled)12 nos. :    Pistachios (blanched and cut into slivers)1 tsp : Saffron (crushed)1 tsp : Dill (finely chopped)

Method:

1. Drain the moong and combine with 1 ½ litres water, red chilli powder, turmeric powder and salt and bring to a boil, reduce to low heat, cover and cook till done

2. Meanwhile, heat oil in a kadhai and deep fry the onions till crisp and brown. Remove, drain on absorbent paper and crush with hands. Keep aside.

3. Combine khoya and chhena with maida and knead gently.  Reserve 2 tbsp of the mixture and divide the remaining mixture into 16 equal portions.

4. Combine reserved khoya mixture with cardamom seeds, pistachio slivers and crushed saffron. Mix well and divide into 16 equal portions.

5. Shape khoya mixture into small balls and stuff each with the cardamom-pista mixture.6. Heat ghee in a kadhai, add the balls and deep-fry over medium heat till golden. Take care to keep

swirling the ghee with a spoon without touching the balls. When the balls come to the surface, remove gently, drain on absorbent paper and cool.

7. Cover 8 balls with gold varq and remaining 8 with silver varq and keep aside. 8. If dal has cooked, mix in the fried onions, butter, ginger, green chillies, coriander, cumin powder,

pepper powder, both types of cardamom powder and cinnamon powder and continue cooking while mashing the moong. Simmer for a few more minutes and stir in the lemon juice.

9. Mix in cream and adjust salt.10. Melt ghee in a tadka spoon, add chopped dill and pour over the prepared dal. Garnish with gold and

silver balls and serve hot.

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GAJAR HALWA SPRING ROLL WITH SAFFRON SABAYON / MASCARPONE BUILT

Ingredients:250 gm : Amul Ghee1 ½ kg : Carrots (peeled and grated)10 nos. : Green Cardamoms (crushed)To taste : Sugar1/3rd : tin Amul Mithai mate (condensed milk)200 gm : Khoya (grated)6-8 nos. : Wonton wrappers1 nos. : Egg (beaten)For frying : Fortune Refined OilA few : strands Saffron2 tsp : Sesame seeds (toasted)½ cup : Pistachios (boiled)200 gm : Marscapone cheese2 nos. : Pears (peeled and halved)2 nos. : Egg yolks150 ml : Amul Cream100 ml : Amul Milk

Method: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 ½ cup sugar with ¾ 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 ½ 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.

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NUT-STUFFED LYCHEES IN COCONUT MILK AND CHOCOLATE

INGREDIENTS:3 tbsp : Hazelnuts (roasted and crushed)2 tbsp : Jaggery (grated)6 nos : Lychees (peeled and deseeded)200 ml : Coconut Milk4 tbsp : Chocolate syrup

METHOD:1. Combine hazelnuts with jaggery and mix well.2. Stuff into deseeded lychees.3. Pour a little coconut milk into a martini glass, add lychees and top with chocolate sauce. Serve chilled.

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RICE PANKI WITH ORIENTAL SALAAD RECIPE by Smita Duggar

INGREDIENTS:

For Corn Cakes1 nos. : Corn cob½ cup : Rice flour4 tbsp : Amul Curd¼ tsp : Bhut Jolokia (finely chopped)½ tsp : Ginger (finely chopped)2 tbsp : Fresh coconut (grated)To taste : SaltFor dredging : Rice flourFor shallow frying: Oil

For Raw Papaya and Tomato salad½ nos. : Raw Papaya2 nos. : Green Tomato1 nos. : Bhut Jolokia½ nos. : Coconut ¼ tsp : Red chilli powder1 tsp : Ginger (grated)1 tsp : Lemon juice    To taste : Salt    To taste : Pepper1 tbsp : Oil

For glazed Peach sauce½ nos. : Peach (grated)¼ tsp : Coriander seeds¼ tsp : Cumin seeds2 tbsp : SugarTo taste : Salt¼ tsp : Bhut Jolokia (dried)¼ tsp : Red chilli powderTo taste : Pepper½ tsp : Lemon juice½ tsp : Oil2 tbsp : Coconut milk (freshly made)

METHOD:

For the Corn Cakes:1. Pressure cook the corn cobs and remove the kernels using a knife. Grind coarsely.2. Mix rice flour with curd and set aside for 5 to 10 minutes. Mix in the ground corn, salt, Jolokia chilli,

ginger, coconut and make a very thick batter.3. Pour batter into a pan and steam for 10-15 minutes. 4. Cool and cut into squares, dredge with rice flour and shallow fry in hot oil till crisp and golden.

For Salad:1. Cut the raw papaya into juliennes. Deseed the tomato and cut into juliennes. Cut coconut into slivers.

Keep the papaya, tomato and coconut to chill.2. Heat 1 tbsp oil and cool it. Mix in red chilli powder, grated ginger, lemon juice, salt and pepper and

beat with a fork to emulsify.3. Toss into prepared veggies and coconut just before serving.

For Glazed Peach Sauce:1. Heat a little oil and add in coriander seeds and cumin seeds. 2. When spices crackle, add sugar and caramelize.3. Mix in grated peach with a little water and cook till peach is mashy.4. Mix in coconut milk and simmer. Remove from flame and mix in lemon juice.

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STUFFED CHILAS WITH CHUTNEY AND FROZEN PEACH COCONUT CRUSH RECIPE by Parul Sukhwani

INGREDIENTS:

For Chilas1 cup : Rice flour½ cup : Amul CurdTo taste : Salt1/4th cup : Coconut (milk freshly squeezed)1 nos. : Bhut Jholokia (minced)

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 powder½ tsp : Turmeric powder½ tsp : Sugar1 tsp : Lemon juice

For Chutney1 tbsp : Oil1 tsp : Coriander seeds1” piece : Ginger (crushed)½ cup : Raw Papaya (grated)1 nos. : Green Tomato (finely chopped)To taste : Salt1 tsp : Red chilli powder2 tbsp : Sugar2 tsp : Melon seeds (crushed)½ tsp : Turmeric powder

For Peach coconut crush2 nos. : Peaches2 tbsp : Sugar½ nos. : Coconut (half crushed & milk freshly squeezed from the other half)1/4th cup : Amul Curd

METHOD:

1. For the chila batter, whisk rice flour with curd, salt, coconut milk and minced Bhut Jholokia . Add very little water if required to make a smooth 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 keep aside.

3. For the chutney, heat oil and add in coriander seeds and ginger. Sauté for a few minutes and add raw papaya, cook for a few seconds and 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 milk with 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 prepared stuffing and cover with another chila. Roll it into a cylinder (to look like a 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.

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MITHAI PLATTER

INGREDIENTS:

For the Kalakand100 gm : Amul Paneer (mashed)100 ml : Amul Mithaimate (condensed milk)7-8 nos. : Saffron strands

For the Gulkand1/3rd cup : Dried Rose petals1/3rd cup : Sugar

For the Gujiyas150 gm : MaidaA pinch : Salt2 tbsp : Amul GheeFor frying : Fortune Refined Oil

For the Stuffing100 gm : Khoya (grated)3 tbsp : Dry fruits (finely chopped)2 nos. : Tangerines (zest grated)

For the Sugar Syrup½ cup : Sugar½ cup : Water2 nos. : Magai paan leaves

METHOD:

1. Combine paneer with mithai mate and mix thoroughly.2. Combine rose petals and sugar in a heavy-bottomed pan and cook on a medium flame, stirring

continuously, till thick like a jam.3. Combine maida, salt and ghee and knead to a semi-stiff dough. Wrap in clingfilm and keep aside.4. Heat khoya and cook for a few seconds. Mix in dry fruits and tangerine rind, cook for a few minutes,

remove and cool.5. Divide the dough into small portions and roll out into squares. Place stuffing in the centre of each

square and shape like a wonton.6. Heat oil and fry wontons till golden and crisp. Remove and drain on absorbent paper.7. Combine water and sugar and cook to achieve a one-string consistency. Stew paan leaves for a few

seconds, remove and keep aside. Dip prepared wontons (gujiyas) in the syrup, drain and keep aside.8. Spoon the paneer-condensed milk mixture into a baking tray, top with a layer of sweetened paan

leaves and gulkand, sprinkle over with saffron strands and bake in a pre-heated oven at 180*C for 15-20 minutes or till mixture becomes a light golden.

9. Remove, cool and refrigerate for a while till well set. Remove, cut into squares and place each square in a soup plate.

10. Place a gujiya on top of each mithai piece and garnish with shredded sweetened paan leaf.

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PANEER LOTIKA RECIPE BY ANKITA CHAKRAVARTY

INGREDIENTS:100 gm Maida2 tbsp Amul Ghee1/3rd cup Sugar2 tbsp Rose petals4 tbsp Khoya (grated)5-6 nos. Almonds (finely chopped)4 tsp Amul Dark Cooking Chocolate4 tsp Orange jam8 nos. Cloves4 nos. Betel leaves2 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.

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CHOCOLATE FANTASY

INGREDIENTS:

2 cups : Amul Dark Chocolate (melted)60 gm : Amul Butter3 tbsp : Honey100 gm : Digestive biscuits (roughly crushed)50 gm : Marshmallows (chopped)100 gm : Almonds (roasted and roughly chopped)50 gm : Cashewnuts50 gm : Dried Blueberries50 gm : Dried Cherries

METHOD:

1. Combine chocolate with butter and honey. Reserve some of this mixture and keep aside.2. In the remaining mixture, mix in digestive biscuits, marshmallows, almonds, cashew, blueberries and

cherries. Mix well and spread on a greased tray. Top with reserved chocolate mixture and refrigerate for 30 minutes.

3. When set, cut into squares or fingers and serve.

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JHOLOKIA KA JHATKA RECIPE BY KANDLA NIJHOWNE

Ingredients:1 cup : Rice flourTo taste : Salt½ tsp : Turmeric powder1 tbsp : Oil2”piece : Ginger (grated)11/2 tsp : Cumin seeds1 tsp : Coriander seeds2 nos. : Green tomato (chopped)1 cup : Corn kernels1 tsp : Bhut Jholokia (minced)1 cup : Raw papaya½ cup : Coconut1 tsp : Lemon juiceTo taste : SugarTo taste : SaltTo taste : Pepper2 cups : Amul Curd (hung)2 nos. : Peach2 tbsp : Melon seeds4 tbsp : Sugar

Method

1. Mix rice flour, salt and turmeric powder with water and make a firm dough.2. Roll out into a flat roti and cook on a pan.3. Heat oil and temper with ginger, cumin seeds, coriander seeds. Mix in chopped green tomatoes, corn

kernels and minced Jholokia. Mix in salt and pepper and rice flour paste. Keep aside.4. Grate papaya and coconut. Season with lemon juice, sugar, salt and pepper. Keep aside.5. Sweeten the hung curd with sugar and mix in sliced peaches and melon seeds. Fill into martini glasses

and chill to serve.6. To serve, layer the prepared rotis with green tomato and corn filling to make a stack. Pile the salad into

a halved coconut shell. Serve with chilled dessert.

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WARM SALAD OF ZUCCHINI AND BELL PEPPER

Ingredients:1 clove : Garlic (sliced)1 tsp : Olive Oil½ nos. : Zucchini (sliced into long ribbons)½ nos. : Red Bell Pepper (julienned)To taste : Salt

METHOD:1. Heat olive oil and saute garlic for a few seconds.2. Toss in zucchini, bell pepper and salt and cook on high flame till vegetables have softened slighlty.

Serve warm.

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STUFFED COBRA RICE ROLL ON PAPAYA CHUTNEY WITH PEACE YOGHURT RAITA RECIPEBY PANKAJ BHADOURIA

INGREDIENTS:

For Stuffed Cobra Rice Roll1 tsp : Oil1 nos. : Naga Jholokia (Bhut Jholokia)    1 cup : Rice Flour3/4th cup : Corn kernels1/4th cup : Green Tomatoes (finely chopped)1”piece : Ginger (finely chopped)½ tsp : Turmeric powder½ tsp : Black pepper (crushed)To taste : Salt1 tsp : Lemon juice

For the Chutney½ cup : Raw Papaya (julienned or thickly grated)To taste : Salt½ cup : Sugar1 tsp : Oil¼ tsp : Cumin seeds¼ tsp : Coriander seeds2 tsp : Coconut (grated)

For the Smoothie1 nos. : Peach4 tsp : Amul Curd1 tsp : SugarFor garnish : Melon seeds

METHOD:

1. Heat 1 tsp oil and add Bhut Jolokia to it. When chilli splutters, remove from flame and keep aside.2. For the roll, mix rice flour with a pinch of salt and warm water to make a smooth dough. Keep aside.3. Mix corn kernels, green tomatoes, ginger, turmeric powder, black pepper, salt, lemon juice and

prepared chilli oil. Mix in 1 tsp of rice flour to help bind the mixture.4. Divide prepared dough into half. Flatten out one half into a rectangular shape, spread over with half

the prepared stuffing and roll into a cylinder. Repeat procedure with remaining dough and stuffing.5. Boil water in a soup pot and add the cylinders. When cylinders start floating, remove, drain, pat dry

and cut into slices.6. For the chutney, combine raw papaya with salt, 2 tsp water and sugar and cook till done. Heat oil and

add in the cumin seeds and coriander seeds. When spices crackle, mix in coconut and cook till golden.7. For the smoothie, cut a peach into half and deseed carefully. Scoop out some flesh to form cups. Whip

the scooped out peach with curd and sugar in a blender till smooth. Fill into prepared cups and garnish with melon seeds.

8. To serve, spread chutney on a plate and arrange rice rolls on it. Serve alongside peach cups.

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CRUNCHY SPAGHETTI BALLS WITH SAUCE RECIPE By Smita Duggar

INGREDIENTS:

For Spaghetti balls2 tbsp : Amul Butter1 nos. : Onion (finely chopped)6 tbsp : Maida2 cups : Amul Milk (hot)½ cup : Corn (boiled)½ packet : Spaghetti (boiled and drained)To taste : Black pepper powderTo taste : Salt½ packet : Amul Mozzarella (cut into cubes)For frying : Fortune Refined Oil

For Sauce2 tbsp : Olive Oil1 tsp : Garlic (finely chopped)1 nos. : Onion (finely chopped)2 stalks : Celery (finely chopped)1 nos. : Green Capsicum (finely chopped)4 nos. : Tomatoes (blanched & finely chopped)2 tbsp : Tomato sauce1 tsp : OreganoTo taste : Black pepper powderTo taste : Salt2 tbsp : Amul Cream

METHOD:1. Heat butter, sauté onions till translucent and mix in maida. Sauté till golden and whisk in milk.2. Cook mixture till thick, mix in corn, spaghetti, pepper and salt. Cool the mixture.3. Shape the spaghetti mixture into balls and stuff each with a piece of mozzarella. 4. For the sauce, heat oil and sweat the garlic, onions, celery and capsicum.5. Mix in the tomatoes and cook till done. Mix in tomato sauce, oregano, pepper and salt and cook for 2

minutes more. Finish with cream.6. Heat oil and fry spaghetti balls till golden and crisp. Serve hot with prepared sauce.

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PINEAPPLE FRITTERSINGREDIENTS:1 tin : Pineapple slices2 nos. : EggsTo taste : SaltTo taste : Black Pepper powderFor frying : Fortune Refined Oil½ litre : Amul Vanilla Royale Ice-cream

METHOD:1. Drain the pineapple slices properly.2. Beat eggs thoroughly with salt and pepper.3. Heat oil, dip pineapple slices in egg-wash and deep fry till golden and crisp. Drain on absorbent paper.4. Serve hot with a scoop of vanilla ice-cream.

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CHOCOLATE RAINBOW TARTS RECIPE By Radhicka Agarwal

INGREDIENTS:

For short crust pastry200gm : Maida120gm : Amul Butter¼ tsp : Baking powder1tsp : Sugar1 cup : Milk

For chocolate truffle200gm : Amul Dark Chocolate200gm : Amul Fresh Cream

For caramel sauce250gm : Sugar150 gm : Amul Fresh Cream1tbsp : Water75 gm : Amul Butter3 tbsp : Walnuts (roughly chopped)

For cream & fruit filling1 pack : Whipping Cream2 nos. : Kiwis2 nos. : Peaches

METHOD:1. Combine maida with baking powder and sugar.  Cut in the butter using only finger tips till it resembles

bread crumbs. 2. 2. Make a dough with cold milk and refrigerate for 10 minutes.3. Roll out the dough and cut in rounds and line the muffin cups. Bake in a preheated oven at 180C for

20-30 mins.4. Melt chocolate in double boiler and remove. Reserve some chocolate. Heat cream till it boils, mix into

the chocolate and cool.5. Heat sugar in a pan with water and caramalize. Remove from flame and add cream. Return it to the

flame and mix in butter and cook till thick and glossy. Keep aside to cool and mix in chopped walnuts.6. Whip the cream and add chopped kiwi and peach .7. Coat prepared tart shells with melted chocolate, spoon in some truffle followed by caramel mixed with

chopped walnuts and top up with fruit cream. Serve chilled.

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SPANISH STYLE OMELETTE BURGER RECIPE By Pritesh Chotani

INGREDIENTS:2 nos. : Eggs1 nos. : Tomato (finely chopped)1 nos. : Potato (boiled and finely chopped)1 tsp : Tutti FruttiTo taste : SaltTo taste : Black Pepper powder½ tsp : Amul Butter2 nos. : Burger buns1 tbsp : Tomato ketchup1 tbsp : Mayonnaise½ tsp : Tabasco sauce2 nos. : Gherkins (sliced)2 nos. : Amul Cheese slices

Method:

1. Beat the eggs properly and mix in tomatoes, potatoes, tutu frutti, salt and pepper.2. Preheat oven to toast mode and toast the burger buns till crisp.3. Meanwhile, heat butter in a pan, add egg and vegetable mixture and cook to make an omelette. 4. Combine tomato ketchup, mayonnaise and Tabasco sauce and mix well.  Apply the mixture on the

base bread of the burger buns.5. Cut omelette into a round shape fitting the burger bun and place gherkins on top. Top with a cheese

slice and place burger top on that. Serve with tomato ketchup.

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PERFECT MACARONI AND CHEESE RECIPE By Joe Bath

INGREDIENTS:

200 gm : Macaroni (boiled and drained)4 tbsp : Amul Butter1/4 cup : All-purpose flour1/2 tsp : Salt1/8 tsp : Black pepper (crushed)1 cup : Amul Cream1 cup : Amul Milk1 tsp : Mustard Paste2 1/2 to 3 cups : Amul Cheddar cheese1 cup : Soft Breadcrumbs  1 1/2 tbsp : Melted Amul butter

METHOD:

1. Heat oven to 180°C. Grease a square baking dish. 2. In a saucepan, melt the butter, stir in flour and whisk until smooth. Mix in salt, pepper, cream, and milk

and cook, stirring constantly, until thickened. 3. Add mustard and 2 cups of the cheese. Continue cooking, stirring continuously, until cheese is melted. 4. Combine the sauce mixture with the drained macaroni. Spoon into the prepared baking dish and top

with the remaining 1/2 to 1 cup of shredded cheese.

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QUICHE LORRAINE RECIPE BY Kandla Nijhowne

INGREDIENTS:

140 gm    + 1 ½ tbsp : Amul Butter (chilled)2 cups : Maida6-7 tbsp : Amul Milk (chilled)50 gm : Spring onion (finely chopped)4 cloves : Garlic200 gm : Button Mushrooms (finely chopped)½ nos. : Red Capsicum (diced)To taste : SaltTo taste : Black Pepper powder½ tsp : Oregano¾ tsp : Mustard powder1 nos. : Egg (whole)3 nos. : Egg yolks1 ¾ cup : Amul Cream

METHOD:

1. Rub chilled butter into maida with fingertips to attain a sandy crumbly texture. Sprinkle cold milk and knead gradually to a firm smooth dough. Cover with cling film and refrigerate.

2. Heat butter in a frying pan and add spring onion and garlic. Sauté till onion is transparent and mix in mushrooms, red capsicum, salt, pepper, oregano and 1/4th tsp mustard powder. Keep aside.

3. Preheat oven to 180*C. Roll out the prepared pastry and line 3 mini quiche tins. Prick all over with a fork and bake blind for 12 minutes.

4. Combine the whole egg, egg yolks and cream and beat well. Mix in salt, pepper and remaining mustard powder.

5. Divide vegetable mixture into 3 and spread in the prepared pastry shells. Top up with egg and cream mixture and put to bake till egg mixture is golden and firmly set. Serve hot.

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MY KINDA FRENCH TOAST

INGREDIENTS:

1 packet : Sliced Bread (crust removed)2 nos : Eggs 1 tbsp + 1/4th cup : Sugar2 tbsp : Chocolate syrup             1 cup : Mixed dried berries

METHOD:

1. Whisk the eggs and 1 tbsp sugar in a bowl. 2. Cut bread slices diagonally. Between the two pieces apply the chocolate syrup lightly and dip in the

eggs. 3. Heat a saucepan and lightly fry the bread until golden brown. 4. Combine 1/4th cup sugar with 1/4th cup water and mixed berries and cook till thick and syrupy.5. Serve French toast with a spoonful of berries compote .

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BENARSI KEMAMI SIVAIAIN RECIPE By Zebi Zubair

INGREDIENTS

1/2 kg : Benarsi Siwai1 kg : Khoya 2 kg : Sugar1/2 kg : Pure ghee3 drops : Kevra essence10 pieces : Green cardamom1 piece : Nutmeg100 g : Makhana (chopped)1 piece : Coconut whole (gari)100 g : Cashewnut100 g : Almond100 g : Kishmish5 pieces : Silver foil (chandi ka waraq)

METHOD

1. In a pan add ghee and roast the sewai till brown. 2. Add sugar, water, khoya and milk to a pan and bring to a boil till you get a four string consistency.3. Shallow-fry the dry fruits in oil. Add the roasted sewai to the dry fruits and sugar syrup. 4. Cook on a slow flame for five minutes. 5. Remove from heat and then add kewra essence (3 drops) in the mix. 6. Season with cardamom powder and zaifal powder, rest it for 4 minutes. 7. Decorate with silver foil and fried dry fruits before serving.

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DOUBLE CRUST FRUIT ROTI RECIPE By Pritesh Chothani

INGREDIENTS

4 cups : Flour100 ml : Milk2 tsp : Butter4 Pieces : Dark Chocolate1 Ripe : Mango1 : Raw Mango (Optional)1 tsp : Ajwain2 tsp : Honey 2 tsp : Mixed Fruit JamSalt : To taste1 tsp : Cumin

Method

In a glass bowl knead flour, milk, cumin,ajwain and mango powder  to smooth dough with salt. . Divide the dough into eight and shape into rounds. Roll out into thin rotis. Semi-cook the rotis on a hot tava. Prepare fruits by cutting them fine. In a pan cook the mango to a pulpy consistency  and keep it  aside.

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. Serve the rotis with hot jam and honey.

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RAJASTHANI PLATTER RECIPE By Sweta

INGREDIENTS:

For Bajare Ka Churma:200 g : Bajara Flour50 g : Gur50 g : Bura4-5 : Green Cardamon75 g : Ghee (Desi)6-7 : Almonds5-6 : Cashews

For Kadi:50 g : Gram Flour1/2 tsp : Methi seeds1/2 tsp : Mustards seedsPinch : Hing2 : Tej patta1/4 tsp : red chilli powderLittle : TurmericSalt : as per taste1 tsp : Ghee1/2 cup : Curd

For Bajare ki Roti:100 g : Bajara Flour Water : According to need

For Lasan ki Chatni:50 g : Garlic10 g : Ginger 2 : Green chillies1 : Tomato1 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.

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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 juice3 tsp : Mint leaves2 tsp : Coriander leaves        2 tsp : Chilli julienned        1/2 tsp : Ginger juliennes1 tsp : Ginger slices    1/2 tsp : Green Chilli sliced fine        1 tsp : Cornflour        1 tsp : Raisins        10 : Cashewnuts1/2 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 seeds200 ml : Curd (yoghurt)1 tsp : Salt1 tsp : Sugar2 tsp : Coriander chopped fine2 tsp : Mint chopped fine1 tsp : Panch phoron1/2 tsp : Heeng1 tsp : Amchur powder1 tsp : Mustard powder1/2 tsp : haldi1/2 tsp : salt10 : Green Chillies Slit & Deseeded1 tsp :

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.

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INDIAN STYLE TORTELLINI WITH SPICY TOMATO SAUCE RECIPE By Radhicka Agarwaal

INGREDIENTS

For Pasta: 250 g : Flour1/2 tsp : Salt1/2 cup : Water

For Filling:    80 g : Cheese1 bunch : Spinach4-6 nos : Fresh basil leaves1/2 tsp : Oregano flakes1/2 tsp : Rosemary flakesTo taste : Black pepper powder

For Sauce:2 : medium Tomatoes3 tsp : Tomato puree2 tsp : Olive oil8 to 9 : Garlic cloves4 Fresh : Basil leaves1/4 tsp : Oregano flakes1/4 tsp : Dried basil flakes20 g : Parmesan cheese for garnishing2 : Dinner rolls or Garlic bread loaf

METHOD

Knead the dough for pasta using flour, salt and water. Keep aside to rest under a wet cloth for a few minutes.

For Sauce: Blanch tomatoes and chop finely. Put olive oil in a sauce pan and add chopped garlic. Add tomatoes and cook then add tomato puree. Add the herbs and salt and pepper. Cook till thick.

For Filling: Grate cheese and blanch spinach. Mix chopped spinach and cheese and all the herbs with salt and pepper.

Finishing: Bring water to a boil for cooking the pasta. Roll out the dough into 3'' discs. Cut or trim the edges with a cookie cutter. Place a tsp of spinach filling and place another disc on top. Seal and trim the edges. Put the pasta into the water and cook till done. Place sauce onto the plate. Place the pasta onto the sauce. Garnish with cheese with required.

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TANGY SKEWERED PANEER RECIPE By Parul Sukhwani

INGREDIENTS

For Tikka100 g : Button Mushrooms100 g : Cauliflower150 g : Paneer150 g : Baby corn100 g : Potato100 g : Capsicum50 g : Onion200 g : Tomato50 g : Besan100 ml : Curd1/2 tsp : Khada garam masala1 tsp : Mustard oil1 tsp : Mustard sauce1/4 tsp : Kasoori methi1 tsp : Ginger1/4 tsp : Chicken masala1 tsp : Garam masala powder1/2 tsp : Red chilli pwder1/4 tsp : Salt1/4 tsp : Chaat masala1/2 : Lemon

For Salad:Tomato Onion Cabbage

For Chutney:CorianderFresh mintCurdBhuna jeeraSaltCitric acid

METHOD

Marinade: Hang curd in a muslin cloth for 3-5 hours. Heat oil and add khada garam masala, add besan and cook for a minute. Stir in hung curd with bhuna roasted besan, kasoori methi, mustard oil, mustard sauce, chicken masala, ginger paste, salt, red chilli powder, chaat masala, garam masala, and lemon.

For Tikka: Boil mushroom and keep aside, take cauliflower florets and par boil them. Cut capsicum, onion, tomato, potato and paneer in big cubes and add all this to the marinade.  Keep aside for at least two hours. Grease the skewers, and place these veggies alternately. Grill it on a hot grill or oven for a few minutes.

For Chutney: Mix coriander, mint, curd and jeera and grind it. Put salt, citric acid or lemon and mix well.

For Salad: Cut onion, tomato and cabbage into fine juliennes.

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DRUMS OF HEAVEN STIR FRY IN A BASKET RECIPE By Pankaj Badhouria

INGREDIENTS

400 g : Noodles4 : Chicken legs2 : Eggs2 tsp : Corn flour1/2 cup : Maida2 tsp : Red chilli powderTo taste : Salt1 tsp : Pepper1 tsp : Whole red chillies1 tsp : White pepper1 tsp : Sugar50 g : Ginger10-15 : flakes Garlic1 : Onion3 tsp : Tomato puree1 tsp : Tomato ketchup25 ml : White vinegar1 tsp : Soya sauceA pinch : AjinomotoOil : (quantity)20 ml : Lemon juice2 : Carrots1 : Cauliflower200 g : Mushrooms1/2 cup : Peas4 : Spring onions

METHOD

Clean chicken legs (Drumsticks) and make slits on four sides. Fill these slits with a paste of salt, red chilli powder, lemon juice and 1/2 tsp garlic paste and keep it aside. Mix egg whites with salt and water add  flour and corn flour in the mix and take it to a lumpy consistency .  Dip the chicken legs in this batter and deep fry to a golden colour.

For Noodles: Boil the noodles and drain them. Heat oil in a shallow pan. Put a big 6'' ring and a 3'' ring in the centre to make the noodle basket.  Put boiled noodles within the rings and fry to a golden colour turning it just once.

For Stir fry: Chop vegetables in chunks and stir fry in 1 tsp hot oil. Season with salt, pepper and soya sauce. Finely chop ginger, garlic and onion.  Heat oil and fry the ginger, garlic and onion. Make a paste of red chilies with vinegar.  Add the paste to the oil, add tomato puree, salt, tomato ketchup, sugar and 1/2 cup water and bring to a boil. 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. Fill the well with the stir fried vegetables. Pour the sauce on the inner circle of the fried noodle ring. Arrange the fried chicken legs in the well and garnish with chopped spring onions. Serve.

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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 : OnionSalt to : Taste

Raita:•  Boondi    •  200 ml Curd    •  1/4 tsp Salt    •  1/4 tsp Red chilli powder

METHOD

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

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DATE CAKE WITH FRUIT COMPOTE RECIPE By Archana Chauhan

INGREDIENTS2 cups : Whole wheat flour1/2 cup : Maida1 cup : Sugar1/2 cup : Oil1 tsp : Baking soda8  : Dates2  : Apricots2 tsp : Cashew nuts (Broken)1 tsp : Melon Seeds1 tsp : Lemon juice1/2 cup : Milk1/2 cup : Ghee2 tsp : Cocoa Powder1 : Apple1 : Mango1 tsp : Honey1 : Kiwi Fruit1 tsp : Cream

METHODSieve wheat flour, baking powder and cocoa powder together. De-seed the dates and chop fine. Mix dates and sugar in a mixer. Add refined oil. Mix it with the wheat flour mix. Add apricots and cashew nuts. Add lemon Juice. Grease the cake pan. Put the mix in the pan, and then add the melon seeds. Bake at 200 degrees for 30 minutes. Check with a skewer and remove when done.

For Fruit Sauce: Chop the mango and apple finely and sauté in ghee. Add cinnamon powder and honey. Remove from heat. Mix in sliced kiwi fruit. Mix in the cream and sugar. Serve cooked fruit along with the cake.

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SPICY SPINACH WITH A LACY PARATHA RECIPE By Jayanandan Bhaskar

INGREDIENTS1 kg : Spinach 500 g : Raw Banana 200 g : Onion 400 g : Tomatoes (Grind) 100 g : Ginger Garlic paste3-4 pc : Green Chili 2  Spring : Onion 100 g : Khowa 100 ml : Fresh Cream75 g : Makhana (Anneslia Spinosa) Olive Oil : (for Deep frying )100 g : Butter Salt : To taste1 tsp : Cumin Seeds 2 Pinch : Heeng 3 : Bay leaves 3 to 4 : Cloves 1 tsp : Powder Turmeric¼ : Magnut8 to 10 : Black pepper 2 : Black Cardamom 1 tsp : Mango Powder 1 tsp : Coriander Powder  1/2 tsp : Garam Masala 2 Table : Spoon Sugar

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

Garnish: Pour cooked spinach over garam masala. Garnish with fresh cream, banana crisps and makhana.

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CROQUEMBOUCHE CAKE RECIPE By Avijit Ghosh

INGREDIENTS:

For Saffron and Pistachio Coconut Cream1 litre : Amul Milk1 nos : Vanilla pods10 nos : Egg yolks200gm : Sugar100 gm : Cornflour200 gm : Unsalted ButterA few strands : Saffron100 ml : Coconut milk180 gms : Coconut (freshly grated)       

For Choux paste1 litre : Water400gm : Amul ButterPinch of : Salt600 gm : Refined Flour12 nos.    : Eggs (lightly beaten)

For Royal Icing1 nos. : Egg300 gms : Icing Sugar1 nos. : Lemon (juice extracted)

Caramel sauce400gm : Castor Sugar200gm : Liquid Glucose40 ml : Water

Caramel for spun sugar400gm : Castor Sugar200gm : Liquid Glucose40gm : Water

For GarnishFondant flowersGold 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.

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 Icing

6. 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 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.

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LAMB CHOPS IN ORANGE AND PINEAPPLE JUICE WITH MASH POTATOES AND STIR FRY VEGGIES IN PESTO RECIPE

By Joe Bath

Ingredients:

For the Lamb Chops4 nos. : Lamb Chops1 ½ cups : Orange juice 1 ½ cups : Pineapple juice 2 nos. : Onions (minced)15 / 20 cloves : Garlic (minced)A couple of sprigs : Fresh rosemary (minced)to taste : Salt

For mashed potatoes6 nos. : Medium-sized Potatoes (boiled in salted water)3 tbsp : Amul Butter¾ cup : Amul Milk1 tbsp : Garlic (minced)½ tbsp : Parsley (minced)1 tsp : Oregano Flakesto taste : Saltto taste : Black Pepper powder

For Pesto flavored stir-fry veggies½ cup : Basil leaves1/3 cup : Parmesan cheese6 to 8 cloves : Garlic 1/3 cup : Pine nuts1/3 cup : Olive oil2 tbsp : Amul Butter½ cup : Baby Corn (cut into lozenges)½ cup : Button Mushrooms (quartered)½ cup : Broccoli florets1/3 cup : Cauliflower florets1 nos. : Green Zucchini (diced)1 nos. : Yellow Zuchini (diced)2 nos. : Red Bell peppers (diced)to taste : Salt

Method:

1. Mix the orange juice, pineapple juice, onions, garlic, rosemary and salt. Marinate the lamb chops in this and refrigerate for 2 hours.

2. Peel and mash potatoes properly, add butter and milk. Mix well and cook on a slow flame. 3. Add minced garlic, parsley, oregano flakes, salt and pepper, mix well cook for 2 more minutes and

keep aside. 4. Heat 1 tbsp olive oil in a heavy bottomed skillet and sear the lamb chops until tender and caramelized.

Collect and reduce with chilled butter and use as a glaze sauce.5. Blend basil, parmesan cheese, half the garlic, pine nuts and olive in a mixer to a fine paste. Keep

aside.6. Heat butter in a wok. Add minced garlic, baby corn, mushrooms and broccoli and sauté on a high

flame for few seconds. Add cauliflower florets, zucchini and cook for few minutes.7. Add bell peppers, toss and finish with prepared pesto. Toss on a high flame for few seconds and keep

aside. 8. Serve the lamb chops on a bed of mashed potatoes with the pesto veggies in a ring mould and plate

drizzled with glaze sauce.

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