Lentil Rice with Anari Yoghurt recipe by Smita Dugar

Ingredients

•  250 g Rajma (soaked overnight, boiled & mashed)       

•  200 g Basmati Rice       
•  1 Onion diced       
•  1 Onion sliced       
•  100 g Mixed Vegetables       
•  1 Tomato slices       
•  3 tsp Lemon juice
•  3 tsp Mint leaves
•  2 tsp Coriander leaves       
•  2 tsp Chilli julienned       
•  1/2 tsp Ginger juliennes
•  1 tsp Ginger slices   
•  1/2 tsp Green Chilli sliced fine       
•  1 tsp Cornflour       
•  1 tsp Raisins       
•  10 Cashewnuts
•  1/2 cup Oil for frying               
•  2 tbsp Ghee       
•  1/2 tsp Haldi       
•  1/2 tsp Salt       
•  2 nos Green Elaichi       
•  1"piece Cinnamon       
•  2 Cloves       
•  2  Peppercorns

For Raita:
•  200 g Pomegranate seeds
•  200 ml Curd (yoghurt)
•  1 tsp Salt
•  1 tsp Sugar
•  2 tsp Coriander chopped fine
•  2 tsp Mint chopped fine
•  1 tsp Panch phoron
•  1/2 tsp Heeng
•  1 tsp Amchur powder
•  1 tsp Mustard powder
•  1/2 tsp haldi
•  1/2 tsp salt
•  10 Green Chillies Slit & Deseeded
•  1 tsp Oil

Method
Rice: Soak rice in water. Boil rice with diced mixed vegetables.
Kofta’s: Dry roast all whole spices and grind to a powder. In a bowl Mix rajma, coriander, mint, lemon juice,
thinly sliced ginger and chillies, salt, cornflour and add the grinded spices powder, shape them like kofta’s and
Shallow-fry in oil. Keep aside.
Fry cashew and raisins in oil and keep aside. Fry onions till golden brown, remove and keep aside. Heat ghee,
add cumin till it splutters, and add onions and sauté till soft.  Add tomatoes, ginger, chillies, mint, coriander,
turmeric, ground powder, lemon juice and boiled rice. Pan-fry till mixed and well heated. Add koftas and sauté.
For Raita: Whip curds, salt, sugar, coriander, mint and chillies. Add pomegranate seeds and mix. Mix salt,
haldi, amchur, mustard powder and stuff into the chillies. Heat oil, splutter panchphoran and sauté the chilli.
To serve.   Arrange biryani in a platter, with a bowl of raita and mirch on the side.
Lehriya Mirch

Ingredients
1 cup Maida
For frying Fortune Refined Oil
1 tsp Ajwain
½ tsp Salt
70 gm Amul Ghee
1 large Onion (minced)
½” piece Ginger
1 nos. Green chilli (finely chopped)
250 gms Lamb mince
4-5 pcs Cashew nuts
1/3 cup Green peas (boiled)
To taste Salt
To taste Black Pepper powder
4 nos. Jodhpuri mirch (slit and deseeded)
1 nos. Egg (beaten)

Method
1. Knead a dough using maida, oil, salt, ajwain along with water into a stiff dough.
2. Fry onions in ghee till brown, then add ginger and chopped green chillies. Cook further and season.
3. Add mince and brown thoroughly, stirring all the time to prevent sticking. Cool when cooked. Break up
clumps if any, then add roasted cashew bits, tender green boiled peas, salt and pepper.
4. Stuff cooled kheema into deseeded Jodhpuri mirch.
5. Roll the dough and cut into long strips (3/4” wide) with a pizza cutter. Systematically wrap the chillies sealing
as you go along with beaten egg.
6. Heat oil in a kadhai and deep fry till crisp and golden brown, then drain on absorbent paper towels and serve
with chutney.
Badami Subz Fatehpuri

Ingredients
1 cup Cauliflower florets
1 nos. Carrot (cut into cubes)
50 gms French Beans (strung and cut into 1” pieces)
3 tbsp Amul Ghee
2 pods Green Cardamom
2-3 nos. Black Peppercorns
1” piece Cinnamon
2-3 nos. Cloves
1 tsp Garlic paste
2 tbsp Boiled onion paste
3 tbsp Tomato puree
1 tbsp Browned onion paste
½ tbsp Turmeric powder
1 tbsp Red Chilli powder
1 tsp Coriander powder
½ tsp Cumin seeds
½ tsp Coriander seeds
1 tsp Ginger (finely chopped)
1 tsp Green Chillies (finely chopped)
1 tbsp Almond paste 
2 tbsp Amul Cream
½ tsp Sugar
To taste Salt
2 tbsp Coriander leaves (finely chopped)

For Gattas
1 cup Besan
A Pinch of Hing
½ tsp Red Chilli powder
1 tsp Coriander powder
1 tsp Kasoori methi
To taste Salt
¼ tsp Turmeric powder

For frying Fortune Refined Oil

Method
1. Blanch the cauliflower, carrots and French beans and keep aside.
2. Heat 1 tbsp ghee, add the whole spice, fry till brown and remove. Add garlic paste, boiled onion paste and
sauté.
3. Now add tomato paste, brown onion paste and sauté till oil separates. Mix in turmeric, chilli and coriander
powders.
4. Crush and add the khada masala powder also and sauté till oil separates. Add 1 cup of water and boil.
5. Strain the gravy. Return scrapings into mixer, grind and strain into gravy adding a little water if necessary.
6. Heat 2 tbsp ghee, add cumin seeds, whole coriander and wait till it becomes roasted. Now add the ginger
and chillies with the gravy.
7. For the gattas, combine all the ingredients except oil. Shape into small lemon-sized balls. Boil water and
cook gattas in it till done. Drain, pat dry and keep aside.
8. Heat oil in a kadhai and deep-fry Gattas till golden. Remove and drain on absorbent paper.
9. Now mix in almond paste, blanched vegetables, prepared gattas , sugar and salt in the gravy. Boil and finish
with cream. Sprinkle over with fresh coriander and serve hot.
Rice Panki with Oriental Salaad recipe by Smita Duggar
Ingredients
For Corn Cakes
1 nos. Corn cob
½ cup: Rice flour
4 tbsp: Amul Curd
¼ tsp: Bhut Jolokia (finely chopped)
½ tsp: Ginger (finely chopped)
2 tbsp: Fresh coconut (grated)
To taste Salt
For dredging: Rice flour
For shallow frying: Oil
For Raw Papaya and Tomato salad
½ nos. Raw Papaya
2 nos. Green Tomato
1 nos. Bhut Jolokia
½ nos. Coconut
¼ tsp: Red chilli powder
1 tsp: Ginger (grated)
1 tsp: Lemon juice   
To taste: Salt   
To taste: Pepper
1 tbsp: Oil
For glazed Peach sauce
½ nos. Peach (grated)
¼ tsp Coriander seeds
¼ tsp Cumin seeds
2 tbsp Sugar
To taste Salt
¼ tsp Bhut Jolokia (dried)
¼ tsp Red chilli powder
To taste Pepper
½ tsp Lemon juice
½ tsp Oil
2 tbsp Coconut milk (freshly made)
Method

For the Corn Cakes:

1. 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.
Crunchy Spaghetti Balls with Sauce recipe by Smita Duggar
Ingredients:
For Spaghetti balls
2 tbsp: Amul Butter
1 nos. Onion (finely chopped)
6 tbsp: Maida
2 cups: Amul Milk (hot)
½ cup: Corn (boiled)
½ packet: Spaghetti (boiled and drained)
To taste: Black pepper powder
To taste: Salt
½ packet: Amul Mozzarella (cut into cubes)
For frying: Fortune Refined Oil
For Sauce
2 tbsp: Olive Oil
1 tsp: Garlic (finely chopped)
1 nos. Onion (finely chopped)
2 stalks: Celery (finely chopped)
1 nos. Green Capsicum (finely chopped)
4 nos. Tomatoes (blanched & finely chopped)
2 tbsp: Tomato sauce
1 tsp: Oregano
To taste: Black pepper powder
To taste: Salt
2 tbsp: Amul Cream
Method:
1. 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.
Chocolate Fantasy
Ingredients:
2 cups: Amul Dark Chocolate (melted)
60 gm: Amul Butter
3 tbsp: Honey
100 gm: Digestive biscuits (roughly crushed)
50 gm: Marshmallows (chopped)
100 gm: Almonds (roasted and roughly chopped)
50 gm: Cashewnuts
50 gm: Dried Blueberries
50 gm: Dried Cherries
Method:
1. 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.

Barfi Gulkand recipe by Zebi Zubair

Ingredients
1 cup Amul Paneer (grated)
1 cup Khoya (grated)
½ cup Tangerine pulp

For Gulkand
4 tbsp Sugar
1 cup Rose petals
6 nos. Magai paan leaves (shredded)
1 tbsp Marmalade

Method

1. 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.

Benarsi Kemami Sivaiain recipe by Zebi Zubair

Ingredients

•  1/2 kg Benarsi Siwai

•  1 kg Khoya
•  2 kg Sugar
•  1/2 kg Pure ghee
•  3 drops Kevra essence
•  10 pieces Green cardamom
•  1 piece Nutmeg
•  100 g Makhana (chopped)
•  1 piece Coconut whole (gari)
•  100 g Cashewnut
•  100 g Almond
•  100 g Kishmish
•  5 pieces Silver foil (chandi ka waraq)

Method
In a pan add ghee and roast the sewai till brown. Add sugar, water, khoya and milk to a
pan and bring to a boil till you get a four string consistency. Shallow-fry the dry fruits in oil.
Add the roasted sewai to the dry fruits and sugar syrup. Cook on a slow flame for five
minutes. Remove from heat and then add kewra essence (3 drops) in the mix. Season
with cardamom powder and zaifal powder, rest it for 4 minutes. Decorate with silver foil
and fried dry fruits before serving.
Rajasthani Platter recipe by Sweta
Ingredients
For Bajare Ka Churma:
•  200 g Bajara Flour
•  50 g Gur
•  50 g Bura
•  4-5 Green Cardamon
•  75 g Ghee (Desi)
•  6-7 Almonds
•  5-6 Cashews
For Kadi:
•  50 g Gram Flour
•  1/2 tsp Methi seeds
•  1/2 tsp Mustards seeds
•  Pinch Hing
•  2 Tej patta
•  1/4 tsp red chilli powder
•  Little Turmeric
•  Salt as per taste
•  1 tsp Ghee
•  1/2 cup Curd
For Bajare ki Roti:
•  100 g Bajara Flour
•  Water
For Lasan ki Chatni:
•  50 g Garlic
•  10 g Ginger
•  2 Green chillies
•  1 Tomato
•  1 tsp Cumin seeds
Method
For Bajare Ka Churma: Make a dough from bajara flour and then make a thick roti and grind it in the mixer for
churma. Mix ghee and cardamon powder and bura to above mixture and mash well. Garnish with sliver work 
cashew and almonds.
For Bajare ki roti: Prepare roti with bajra or flour dough, roast it on hot tava. When done, apply ghee on the roti.
For Lasan ki Chatni: Grind the above in a mixer. Turing the ingredients into fine paste. Take little mustard oil in
a pan. Put cumin seeds and add above paste mixer to it. Put little red chilly powder and salt. Cook till oil oozes
out.
For Kadi: Make a paste from gram flour curd, red chilly powder and salt.  Take ghee in a pan, put cumin seeds,
rai, dana methi and tej pattha. Add the above paste to the dry spices in the pan, Stir till it boils. Simmer for 20
minutes.
Paneer Lotika recipe by Ankita Chakravarty

Ingredients:
100 gm Maida
2 tbsp Amul Ghee
1/3rd cup Sugar
2 tbsp Rose petals
4 tbsp Khoya (grated)
5-6 nos. Almonds (finely chopped)
4 tsp Amul Dark Cooking Chocolate
4 tsp Orange jam
8 nos. Cloves
4 nos. Betel leaves
2 tbsp Orange juice

Method:
1. Combine maida with ghee and mix with fingertips till mixture resembles breadcrumbs. Mix in water and
knead to a smooth semi-stiff dough. Cover with cling-film and keep aside.
2. Combine sugar with 1/4th cup water and cook till syrup reaches two-string consistency. Mix in rose petals.
3. Cook the khoya till it starts to separate oil, remove and keep aside to cool. Mix in almonds, chocolate and
orange jam.
4.  Divide dough into small balls and roll out each one into a puri. Cut into a square and smear some ghee on
it. Place filling in the centre of each square, bring together opposite corners and make a parcel. Seal the parcel
with a clove. Repeat procedure for remaining dough and filling.
5. Heat ghee in a kadhai and fry prepared parcels till golden and crisp. Remove, drain on absorbent paper and
dip in prepared rose syrup.
6. Brush betel leaves with orange juice, place a lotika in each leaf and make parcels as before. Seal each
parcel with a clove, brush over with orange juice and serve.
Potato Mash with chicken cutlets recipe by Ankita

Ingredients
•  30 ml Lemon juice or 3 Lemons
•  1 tsp Mustard powder
•  100 g Maida
•  3 Eggs
•  500 g Bread Crumbs
•  100 g Butter (table butter)
•  20 g Parsley
•  2 Bunch Corriander laves
•  100 g Garlic
•  1 Packet Chilli flakes
•  Salt to taste
•  50 g Green chillies
•  250 g Chicken boneless
•  1 Bunch Spring onions
•  1/2 litre Olive Oil
•  1/2 kg Potatoes
•  8 Cheese Cubes
•  ½  cup Milk

Method
For chilly chicken cutlets: Marinate chicken pieces in lime juice, salt, pepper for 10 minutes. Make a batter with
egg, salt and red chillies. Add mustard powder and chopped garlic, parsley, lemon juice, coriander, green
chillies and finally the maida. Heat oil in a saucepan. Coat the chicken with batter, then bread crumbs and
deep fry.

For creamy mashed potatoes: Peel potatoes and boil them in a cooker. Wash the potatoes in cold water and
mash well with milk as required, salt, red chilli ,grated cheese and herbs for seasoning. Garnish with coriander
and serve.

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
½ cup: Dessicated Coconut
2 cups: Dried Rose petals
½ tsp: Cardamom powder
½ 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 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.
Date Cake with fruit Compote recipe by Archana Chauhan

Ingredients
•  2 cups Whole wheat flour
•  1/2 cup Maida
•  1 cup Sugar
•  1/2 cup Oil
•  1 tsp Baking soda
•  8  Dates
•  2  Apricots
•  2 tsp Cashew nuts (Broken)
•  1 tsp Melon Seeds
•  1 tsp Lemon juice
•  1/2 cup Milk
•  1/2 cup Ghee
•  2 tsp Cocoa Powder
•  1 Apple
•  1 mango
•  1 tsp Honey
•  1 Kiwi Fruit
•  1 tsp Cream

Method
Sieve wheat flour, 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.

Phirnee with Caramel Sauce recipe by Pankaj and Jayanandan

Ingredients:

For Phirnee
50 gm: India Gate Basmati Rice (soaked)
1 litre: Amul Milk
200 gm: Sugar
½ tsp: Cinnamon powder

For Caramel Sauce   

1 cup: Sugar
¼ cup: Water
200g: Amul Cream

Garnish
1 tbsp    Sliced Pistachios

Method:

Drain off the water and rinse in fresh water. Grind the rice fine in a mixer and keep aside.
In a pan bring the milk to a boil with the cinnamon powder and reduce slightly.
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.
Put the phirnee aside to cool.

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

Soney Chaandi Ke Moong recipe by Pankaj and Jayanandan

Ingredients:

1 ½ cups: Whole green moong (soaked for 30 minutes)

1 ½ tsp: Red chilli powder
1 tsp: Turmeric powder
To taste: Salt
For frying: Fortune Refined Oil
2 nos. Onions (finely sliced)
¾ cup: Amul Butter
2” pc: Ginger (finely chopped)
4 nos. Green chillies (deseeded and finely chopped)
4-5 sprigs: Fresh coriander (finely chopped)
1 tsp: Cumin powder
½ tsp: Black pepper powder
½ tsp: Green cardamom powder
¼ tsp: Black cardamom powder
¼ tsp: Cinnamon powder
5 tsp: Lemon juice
1/3 cup: Amul Cream
200 gms: Khoya (crumbled)
30 gms: Chhena
2 ½ tbsp: Maida
For frying: Amul ghee
8 leaves: Gold Varq
8 leaves: Silver Varq
3 pods: Green Cardamom (peeled)
12 nos.    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.

Phaldari Murgh recipe by Pankaj and Jayanandan

Ingredients:

8 nos. Boneless chicken breasts

For frying: Fortune Refined oil

Marination
2 tbsp, Pomegranate juice
2 tbsp: Ginger juice
½ tsp: Red chilli powder
To taste: Salt

The Filling
150 gm
: Amul Paneer (grated)
60 gm: Amul processed Cheese (grated)
16 nos. Seedless Black grapes (quartered)
3 tbsp: Pomegranate seeds
2 sticks: Spring onions (finely chopped)
4 nos. Green chillies (deseeded and finely chopped)
½ tsp: Shahi jeera
To taste: Salt

The Gravy
¼ cup: Amul ghee
5 nos. Green cardamom
2 nos. Cloves
1 nos. Black Cardamom
1” piece: Cinnamon
1 nos. Bay leaf
1 ¼ tsp: Ginger paste
½ tsp: Red chilli powder
2 tbsp: Melon seed paste
1 cup: Black grape puree
½ cup: Pomegranate juice
2 cups: Chicken stock
To taste: Salt

Method:
1. Clean the chicken breasts and slit them horizontally to make a pocket. Mix all the ingredients for the
marinade and rub well into the chicken. Keep aside for 30 minutes.
2. Combine the paneer and cheese with grapes, pomegranate, spring onions and chillies. Divide mixture into 8
equal portions and stuff marinated chicken breasts with it.
3. Heat oil in a large frying pan and sear the chicken. Then cover and cook till done. Turn the chicken at regular
intervals to avoid burning.
4. Melt ghee in a kadhai. Add green cardamom, cloves, black cardamom, cinnamon and bay leaf. Mix red chilli
powder with ginger paste and when add to the kadhai when spices splutter.
5. Mix in melon seed paste and cook stirring continuously until oil starts floating on top. Add grape puree and
pomegranate juice and bring to a boil.
6. Mix in stock, bring to a boil and reduce until the mixture thickens. Remove from heat and strain the mixture.
Heat the gravy again, add the stuffed chicken breasts and salt. Simmer for 5 minutes and serve hot.

Spicy Spinach with a Lacy Paratha recipe by Jayanandan Bhaskar

Ingredients

•  1 kg Spinach
•  500 g Raw Banana
•  200 g Onion
•  400 g Tomatoes (Grind)
•  100 g Ginger Garlic paste
•  3-4 pc Green Chili
•  2  Spring Onion
•  100 g Khowa
•  100 ml Fresh Cream
•  75 g Makhana (Anneslia Spinosa)
•  Olive Oil (for Deep frying )
•  100 g Butter
•  Salt to taste
•  1 tsp Cumin Seeds
•  2 Pinch Heeng
•  3 Bay leaves
•  3 to 4 Cloves
•  1 tsp Powder Turmeric
•  1/4 Magnut
•  8 to 10 Black pepper
•  2 Black Cardamom
•  1 tsp Mango Powder
•  1 tsp Coriander Powder 
•  1/2 tsp Garam Masala
•  2 Table spoon Sugar

Method
Boil spinach, 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.
Perfect Macaroni and Cheese recipe by Joe Bath

Ingredients:

200 gm: Macaroni (boiled and drained)

4 tbsp: Amul Butter
1/4 cup: All-purpose flour
1/2 tsp: Salt
1/8 tsp: Black pepper (crushed)
1 cup: Amul Cream
1 cup: Amul Milk
1 tsp: Mustard Paste
2 1/2 to 3 cups: Amul Cheddar cheese
1 cup: Soft Breadcrumbs 
1 1/2 tbsp: Melted Amul butter

Method:

1. Heat 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.

Open Sandwich

Ingredients:

2 tbsp: Amul Butter

2 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.

My Kinda French toast

Ingredients:

1 packet: Sliced Bread (crust removed)

2 nos: Eggs
1 tbsp + 1/4th cup: Sugar
2 tbsp: Chocolate syrup            
1 cup: Mixed dried berries

Method:
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 .

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.
 
Mithas e guftagu

Ingredients:

1 tbsp Amul Ghee

1 cup Sevaiyan
1 ½ cup    Sugar
2 tbsp Khoya (grated)
½ litre Amul Taaza Milk
3 tbsp India Gate Basmati Rice (washed and ground to a coarse powder)
2 tsp Cardamom powder
6-8 nos Almonds (cut into slivers)

Method:

1. Heat ghee and fry sevaiyan in it till golden brown. Keep aside.
2. Combine ½ cup sugar with just enough water to cover it and cook till a two-string
consistency syrup is made. Mix in fried sevaiyan and cook for a few more minutes.
3. In another vessel, combine the khoya with half the milk and ½ 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.
Jaaykaye basmati khaas

Ingredients:

3 cups India Gate Basmati Rice (washed and soaked)

3-4 nos Green Cardamom
3-4 nos Black Cardamom
3-4 nos Black Peppercorns
To taste Salt
½ cup Amul Curd
1 tbsp Amul Butter
1 tsp Cumin seeds
1 tbsp French Beans (boiled and finely chopped)
1 cup Cauliflower stem (boiled and finely chopped)
2 tbsp Cornflour
2 tsp Ginger-garlic paste
1 tsp Red chilli powder
For frying Fortune Oil
1 nos Onion (finely sliced)
10-12 nos Mint leaves (shredded)

Method:

1. In a deep pan, boil 1½  cups of water with green cardamom, black cardamom and
peppercorns for 5-7 minutes. 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 curd water and bring to a boil. Mix in rice and some more salt if required. Boil
the rice on a high flame and when 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 chilli powder 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.
Gobi Musallam

Ingredients:

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
2 nos Green Cardamom
1 nos Black Cardamom
1”stick Cinnamon
1 small piece Mace
½ cup Tomato puree
1 tbsp Khoya (grated)
2 leaves Silver varq
3-4 nos Almonds (cut into slivers)
1 nos Green chilli

Method:

1. 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.
Lazzat e niwaala

Ingredients:

For Kebabs

½ tbsp Amul Butter

1 tbsp Onion (finely chopped)
2 tbsp Mushrooms (finely chopped)
1 tsp Ginger-garlic paste
To taste Salt
1 tsp Green chillies (finely chopped)
1 tbsp Coriander leaves (finely chopped)
100 gm Amul Paneer (mashed)
1 tsp Red chilli powder
1 tbsp Chana dal (roasted and coarsely ground)
1 tsp Black pepper powder
1 tsp Cumin powder
1 tsp Cinnamon powder
2 tbsp Breadcrumbs
For frying Amul Ghee
1 cup Maida
1 tsp Cumin seeds (roasted)
For frying Fortune Oil

For Green Dip

1 cup Coriander leaves
3 nos Green chillies
½ cup Mint leaves
1 tbsp Onion (finely chopped)
1 tsp Garlic (finely chopped)
To taste Salt
2 tsp Lemon juice

For Curd Dip

3 tbsp Amul Curd (hung)
1 tsp Cumin powder (roasted)
2 tbsp Cucumber (grated)
1 tsp Red chilli powder
To taste Salt
1 pc. 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.
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.
Subz e bahaar shorba

Ingredients:
1/4th  cup Cauliflower (grated)
1/4th cup Carrot (grated)
1/4th cup Mushrooms (finely chopped)
1/4th cup French Beans (finely chopped)
2 tsp Amul Butter
1 tsp Ginger-garlic paste
To taste Salt
To taste Black pepper powder
½ cup Amul Curd (whisked)
1 tsp Fortune Oil
1 tsp Cumin seeds
½ tsp Lemon juice
1/4th tsp Lemon zest

Method:
1. In a frying pan, heat butter, add ginger-garlic paste, salt and pepper and sauté 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.

Indian Salmon with Brown Rice Pilaf recipe by Joe Bath

Ingredients

•  1/2 kg Wild pink salmon-preferably fresh   

•  1 kg Basmati rice   
•  1 tsp Coriander seeds   
•  1 tsp Cumin seeds   
•  30 ml Oil   
•  1 tsp Garlic paste   
•  1 Onion
•  Salt to taste

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

Method
Heat oil; 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.
Mint Pistashio Chutney

Ingredients
1 cup Mint leaves
3-4 cloves Garlic
2 nos. Green chillies
1/2 Ginger
¼ cup Pistachios (soaked)
½ nos. Lemon
Salt to taste

Method
1. 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.
Jholokia ka Jhatka recipe by Kandla Nijhowne

Ingredients:

1 cup: Rice flour

To taste: Salt
½ tsp: Turmeric powder
1 tbsp: Oil
2”piece: Ginger (grated)
11/2 tsp: Cumin seeds
1 tsp: Coriander seeds
2 nos. Green tomato (chopped)
1 cup: Corn kernels
1 tsp: Bhut Jholokia (minced)
1 cup: Raw papaya
½ cup: Coconut
1 tsp: Lemon juice
To taste Sugar
To taste Salt
To taste Pepper
2 cups: Amul Curd (hung)
2 nos. Peach
2 tbsp: Melon seeds
4 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.

Quiche Lorraine recipe by Kandla Nijhowne

Ingredients:

140 gm    + 1 ½ tbsp: Amul Butter (chilled)

2 cups: Maida
6-7 tbsp: Amul Milk (chilled)
50 gm: Spring onion (finely chopped)
4 cloves: Garlic
200 gm: Button Mushrooms (finely chopped)
½ nos. Red Capsicum (diced)
To taste: Salt
To taste: Black Pepper powder
½ tsp: Oregano
¾ tsp: Mustard powder
1 nos. Egg (whole)
3 nos. Egg yolks
1 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.
 
Warm Salad of Zucchini and Bell Pepper

Ingredients:

1 clove: Garlic (sliced)

1 tsp: Olive Oil
½ 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.
 
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 Milk
4 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.

Spicy Tangy Chicken Loaf recipe by Kandla Nijhowne

Ingredients
For the Dough:
•  750-800 g Maida
•  2 tsp Baking powder
•  200 g Vanaspati
•  100 g Butter
•  2 cups Milk
•  2 Eggs
•  4 tsp Olive oil

For the Stuffing:

•  400 g Chicken (boneless)
•  200 g Mushrooms
•  250 g Spring Onion
•  100 g Capsicum
•  3 tsp Olives
•  2 tsp Garlic paste
•  1 1/2 tsp Oregano (dried)
•  250-300 g Cheese (processed)
•  1 cup Cream
•  2 tsp Mustard powder
•  1 tsp Salt, pepper
•  1 Red Bell pepper
•  2 Carrots
•  1/2 cup Shelled green peas

Method
For the butter mix  add Cream, butter, eggs ,Sugar in a bowl  mix well , sieve flour
together with baking powder. Add the  butter mix  in the flour along with warm milk and
knead a soft dough.   
Filling: Chop chicken fine and cut all the vegetables into fine dices. Boil and cook peas
and chicken. In a pan cook all the vegetables together. Add the herbs and keep aside.

Finish: Roll out the dough. Fold in the filling. Fold over the dough to seal in the filling.
Divide into two long rolls. Plait the bread. Place into greased baking tin. Bake at 225* C
for 30 minutes. Remove onto a rack and allow to cool.

Phaldari Murgh recipe by Pankaj and Jayanandan

Ingredients:

8 nos. Boneless chicken breasts

For frying: Fortune Refined oil

Marination
2 tbsp, Pomegranate juice
2 tbsp: Ginger juice
½ tsp: Red chilli powder
To taste: Salt

The Filling
150 gm
: Amul Paneer (grated)
60 gm: Amul processed Cheese (grated)
16 nos. Seedless Black grapes (quartered)
3 tbsp: Pomegranate seeds
2 sticks: Spring onions (finely chopped)
4 nos. Green chillies (deseeded and finely chopped)
½ tsp: Shahi jeera
To taste: Salt

The Gravy
¼ cup: Amul ghee
5 nos. Green cardamom
2 nos. Cloves
1 nos. Black Cardamom
1” piece: Cinnamon
1 nos. Bay leaf
1 ¼ tsp: Ginger paste
½ tsp: Red chilli powder
2 tbsp: Melon seed paste
1 cup: Black grape puree
½ cup: Pomegranate juice
2 cups: Chicken stock
To taste: Salt

Method:

1. Clean the chicken breasts and slit them horizontally to make a pocket. Mix all the
ingredients for the marinade and rub well into the chicken. Keep aside for 30 minutes.

2. Combine the paneer and cheese with grapes, pomegranate, spring onions and chillies.
Divide mixture into 8 equal portions and stuff marinated chicken breasts with it.

3. Heat oil in a large frying pan and sear the chicken. Then cover and cook till done. Turn
the chicken at regular intervals to avoid burning.

4. Melt ghee in a kadhai. Add green cardamom, cloves, black cardamom, cinnamon and
bay leaf. Mix red chilli powder with ginger paste and when add to the kadhai when spices
splutter.

5. Mix in melon seed paste and cook stirring continuously until oil starts floating on top.
Add grape puree and pomegranate juice and bring to a boil.

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

Stuffed Cobra Rice Roll on Papaya chutney with Peace yoghurt raita recipe by
Pankaj Bhadouria

Ingredients

For Stuffed Cobra Rice Roll

1 tsp: Oil
1 nos. Naga Jholokia (Bhut Jholokia)   
1 cup: Rice Flour
3/4th cup: Corn kernels
1/4th cup: Green Tomatoes (finely chopped)
1”piece: Ginger (finely chopped)
½ tsp: Turmeric powder
½ tsp: Black pepper (crushed)
To taste: Salt
1 tsp: Lemon juice

For the Chutney

½ cup: Raw Papaya (julienned or thickly grated)
To taste: Salt
½ cup: Sugar
1 tsp: Oil
¼ tsp: Cumin seeds
¼ tsp: Coriander seeds
2 tsp: Coconut (grated)

For the Smoothie

1 nos. Peach
4 tsp: Amul Curd
1 tsp: Sugar
For 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.
Choco-Orange Delight

Ingredients:

1 packet Orange jelly crystals

300 ml Amul Cream
11/2 tsp Lemon zest
1 nos Lemon (juice extracted)
200 gm Chocolate biscuits (crushed)
3 tbsp Cocoa powder
2 tbsp + 1 tsp Amul Butter
3 -4 tbsp Sugar (powdered)
2 tbsp Cashewnuts (finely chopped)
11/2 tsp Maida
1 nos Orange (segments separated)

Method:   

1. Heat 1 cup water and dissolve ¾ packet of jelly crystals. Cool and mix in cream.
Refrigerate the cream for 5 minutes.
2. Mix  lemon zest, lemon juice and 11/2 tbsp  sugar into the cooled cream mixture.
3. Combine biscuits with 2 tbsp cocoa, 2 tbsp butter and cashewnuts and press into
glasses. Refrigerate for 5 minutes.
4. Pour the orange cream mixture on top of the biscuit mixture and chill till set.
5. Combine 11/2 tbsp sugar with 1 tbsp cocoa, maida and ½ cup water. 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 surface and plaing orange
segments decoratively. Serve chilled.
Kumbh bharwan murg

Ingredients:

4 pieces Chicken breast

3 nos Onions (2 sliced, 1 chopped)
50 gm Cashewnuts (boiled)
1 tbsp Ginger-garlic paste
1 tsp Green Cardamom (powdered)
100 gm Mushrooms (chopped)
1 tbsp Amul Butter
For frying Fortune Oil
½ tbsp Kasoori methi
3 nos Cloves
1” Cinnamon
1 nos Bay leaf
4 tbsp Amul Curd (whisked)
A pinch Turmeric powder
1 tbsp Coriander powder
 1 tsp Red chilli powder
½ tsp Amchur powder
To taste Salt

Method:

1.    Heat oil in a pan and fry sliced onions till brown. Grind to a smooth paste. Grind
cashew nuts to a smooth paste.
2.    Marinate chicken with ginger-garlic paste, cardamom powder and salt and keep
aside.
3.    In a pan, heat butter and sauté 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 and sear 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 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 the gravy.
7.    Bake marinated chicken pieces in a preheated oven at 120*C for 10 minutes.
Remove, add to the gravy and simmer till done. Serve hot.
Besani Palak

Ingredients:

1 bunch Spinach
100 gm Amul Paneer (grated)
1 cup Besan
2 tbsp Amul Cream
To taste Salt
1 tsp Red chilli powder
1 nos Green chillies
½ tsp Garam masala powder
4 nos Cloves (crushed)
3 nos Green Cardamom
1”piece    Cinnamon (crushed)
2 nos Bay leaves
3-4 nos Black Peppercorns
4 nos Tomatoes (pureed)
1 tsp Ginger paste
1 tsp Garlic paste
3 tbsp Fortune Oil

Method:

1. 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 sauté the cooked roll till golden. Remove and keep aside.
5. In the same pan, heat ½ 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 sauté 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.
Adrak aur Nimbu ka Shorba

Ingredients:

1/4th tsp Amul Butter

A pinch Turmeric powder
2”piece Ginger (1”sliced, 1”julienned)
1/4th tsp Black Pepper (crushed)
1 nos Lemon (zest removed and juice extracted)
1 tbsp Maida
4-5 nos Mint leaves (crushed with water and juice extracted)
1 nos Carrot (finely diced)

Method:

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

Drums of Heaven stir fry in a basket recipe by Pankaj Badhouria

Ingredients

•  400 g Noodles
•  4 Chicken legs
•  2 Eggs
•  2 tsp Corn flour
•  1/2 cup Maida
•  2 tsp Red chilli powder
•  To taste Salt
•  1 tsp Pepper
•  1 tsp Whole red chillies
•  1 tsp White pepper
•  1 tsp Sugar
•  50 g Ginger
•  10-15 flakes Garlic
•  1 Onion
•  3 tsp Tomato puree
•  1 tsp Tomato ketchup
•  25 ml White vinegar
•  1 tsp Soya sauce
•  A pinch Ajinomoto
•  Oil (quantity)
•  20 ml Lemon juice
•  2 Carrots
•  1 Cauliflower
•  200 g Mushrooms
•  1/2 cup Peas
•  4 Spring onions
Method
Clean chicken legs (Drumsticks) and make slits on four sides. 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.

Stuffed Chilas with Chutney and frozen Peach Coconut Crush recipe by Parul
Sukhwani

Ingredients

For Chilas
1 cup: Rice flour
½ cup: Amul Curd
To taste: Salt
1/4th cup: Coconut (milk freshly squeezed)
1 nos. Bhut Jholokia (minced)

For Stuffing
1 tbsp: Oil
1 tsp: Cumin seeds
1/3rd cup: Coconut (finely grated)
1 cup: Corn kernels (boiled and crushed)
To taste: Salt
1 tsp: Red chilli powder
½ tsp: Turmeric powder
½ tsp: Sugar
1 tsp: Lemon juice

For Chutney
1 tbsp: Oil
1 tsp: Coriander seeds
1” piece: Ginger (crushed)
½ cup: Raw Papaya (grated)
1 nos. Green Tomato (finely chopped)
To taste Salt
1 tsp: Red chilli powder
2 tbsp: Sugar
2 tsp: Melon seeds (crushed)
½ tsp: Turmeric powder

For Peach coconut crush

2 nos. Peaches
2 tbsp: Sugar
½ 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.

Tangy Skewered Paneer recipe by Parul Sukhwani

Ingredients

For Tikka
•  100 g Button Mushrooms
•  100 g Cauliflower
•  150 g Paneer
•  150 g Baby corn
•  100 g Potato
•  100 g Capsicum
•  50 g Onion
•  200 g Tomato
•  50 g Besan
•  100 ml Curd
•  1/2 tsp Khada garam masala
•  1 tsp Mustard oil
•  1 tsp Mustard sauce
•  1/4 tsp Kasoori methi
•  1 tsp Ginger
•  1/4 tsp Chicken masala
•  1 tsp Garam masala powder
•  1/2 tsp Red chilli pwder
•  1/4 tsp Salt
•  1/4 tsp Chaat masala
•  1/2 Lemon

For Salad:
•  Tomato
•  Onion
•  Cabbage

For Chutney:
•  Coriander
•  Fresh mint
•  Curd
•  Bhuna jeera
•  Salt
•  Citric acid

Method

Marinade: Hang curd in a muslin cloth for 3-5 hours. 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.
Creamy and Crunchy Surprise

Ingredients:
200 gm Maida
50 gm Rawa
For shortening and deep frying Amul Ghee
A pinch of Salt
2 nos. Tangerines (zest grated and juice extracted)
100 gm Khoya (grated)
100 gm Amul Paneer (grated)
1/3 cup Dried Rose Petals
1 tbsp Powdered Sugar
For garnish Dry fruits

Method:
1. 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.

Double crust fruit roti recipe by Pritesh Chothani

Ingredients

•  4 cups Flour
•  100 ml Milk
•  2 tsp Butter
•  4 Pieces Dark Chocolate
•  1 Ripe Mango
•  Raw Mango (Optional)
•  1 tsp Ajwain
•  2 tsp Honey
•  2 tsp Mixed Fruit Jam
•  Salt to taste
•  1 tsp Cumin

Method

In a glass bowl knead flour, milk, 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.
Mithai Platter

Ingredients:
For the Kalakand
100 gm Amul Paneer (mashed)
100 ml Amul Mithaimate (condensed milk)
7-8 nos. Saffron strands
For the Gulkand
1/3rd cup Dried Rose petals
1/3rd cup Sugar

For the Gujiyas

150 gm Maida
A pinch Salt
2 tbsp Amul Ghee
For frying Fortune Refined Oil

For the Stuffing

100 gm Khoya (grated)
3 tbsp Dry fruits (finely chopped)
2 nos. Tangerines (zest grated)

For the Sugar Syrup

½ cup Sugar
½ cup Water
2 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.

Chocolate Rainbow Tarts recipe by Radhicka Agarwal

Ingredients:
For short crust pastry
200gm: Maida
120gm: Amul Butter
¼ tsp: Baking powder
1tsp: Sugar
1 cup: Milk

For chocolate truffle

200gm: Amul Dark Chocolate
200gm: Amul Fresh Cream

For caramel sauce

250gm: Sugar
150 gm: Amul Fresh Cream
1tbsp: Water
75 gm: Amul Butter
3 tbsp: Walnuts (roughly chopped)

For cream & fruit filling

1 pack: Whipping Cream
2 nos. Kiwis
2 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. 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.

Indian Style Tortellini with Spicy Tomato Sauce recipe by Radhicka Agarwaal

Ingredients

For Pasta:
•  250 g Flour
•  1/2 tsp Salt
•  1/2 cup Water

For Filling:   
•  80 g Cheese
•  1 bunch Spinach
•  4-6 nos Fresh basil leaves
•  1/2 tsp Oregano flakes
•  1/2 tsp Rosemary flakes
•  To taste Black pepper powder

For Sauce:
•  2 medium Tomatoes
•  3 tsp Tomato puree
•  2 tsp Olive oil
•  8 to 9 Garlic cloves
•  4 Fresh Basil leaves
•  1/4 tsp Oregano flakes
•  1/4 tsp Dried basil flakes
•  20 g Parmesan cheese for garnishing
•  2 Dinner rolls or Garlic bread loaf

Method

Knead the dough for pasta using flour, 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.
Green Apple Shrikhand

Ingredients
400 gm Amul Curd
200 gm Khoya (grated)
300 gm Maida
80 ml Amul Milk
80 ml Water
2”pieces Cinnamon sticks
2 cups Sugar
For frying Amul Ghee
2 nos. Green Apple
2 tbsp Powdered sugar
1/4th tsp Cinnamon powder

Method
1. 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.
Ingredients
For Cannelloni
250 gm Amul Paneer
2 tbsp Cornflour
1 tbsp Amul Butter
1 tsp Garlic (finely chopped)
1 nos. Onion (finely chopped)
1 big bunch Spinach (blanched and finely chopped)
To taste Salt
To taste Black Pepper powder
2 tbsp Dill (finely chopped)
2 tbsp Semolina
For frying Fortune Refined Oil

For Makhani
4 nos. Tomatoes (diced)
1 nos. Onion (diced)
5 cloves Garlic
½ “ piece Ginger
1 tbsp Cashewnuts
4 nos. Black Peppercorns
1 nos. Green Cardamom
2 sprigs Basil leaves
2 tsp Kasoori methi
2 tbsp Amul Butter
1 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 and pepper 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 5-7 minutes.
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.

Ingredients
1 nos. Salmon fillet
½ tsp Red chilli powder
To taste Salt
2 tsp Lemon juice
1 tbsp Mustard paste
2 tbsp Amul Butter
1 tbsp Cumin seeds
½ tbsp Kalonji
1 tbsp Fennel seeds (Saunf)
1 tbsp Mustard seeds
2 nos. Onions (finely chopped)
2 nos. Tomatoes (finely chopped)
½ tsp Black Pepper powder
2 bunches Asparagus

For the khichda

200 gm Pearl Barley
50 gm India Gate Basmati Rice
2 tbsp Amul Ghee
2 nos. Onions (finely chopped)
2 tsp Garlic (finely chopped)
To taste Salt
2 tbsp Amul Butter
2 stalks Celery (finely chopped)
½ nos. Red Capsicum (finely chopped)
200 gm Button mushrooms (finely chopped)
½ tsp Red chilli flakes
½ tsp Dried Oregano
1 tsp Ginger (finely chopped)
2 tbsp Fresh Coriander (finely chopped)

Method
1. Wash and soak barley and rice for 20 minutes.
2. Heat ghee, add half the onion, half the garlic and sauté 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 sauté till onion
is translucent and celery releases flavour.
5. Mix in capsicum, mushrooms, chilli flakes, oregano and ginger and sauté till
mushrooms are done.
6. Mix into the barley mixture, sprinkle over with coriander and serve hot.

Pithore Cake on Green Pea Masala with Apple Chutney, Tomato Kadhi sauce and
Banana Chips

Ingredients:

1 ½ kg Amul Curd (hung)

500 gm Besan
1 tbsp Red Chilli powder
1 tbsp Turmeric powder
2 tbsp Coriander seeds
½ tbsp Saunf
½ tbsp Cumin Seeds
½ tbsp Black Peppercorns
2-3 nos. Dried red chillies
To taste Salt
3 tbsp Amul Ghee
4 tbsp Semolina

Green Peas Masala

1 tbsp Fortune Refined Oil
6-8 cloves Garlic (finely chopped)
1” piece Ginger (finely chopped)
2 nos. Onions (finely chopped)
2 nos. Tomatoes (finely chopped)
1 tsp Turmeric powder
1 tsp Red Chilli powder
1 tsp Garam Masala powder
½ tsp Cumin powder
½ tsp Corinder powder
350 gm Fresh Green Peas (parboiled)
To taste Salt

For Mathri
1 cup Maida
½ tsp Ajwain
To taste Salt
for frying Fortune Refined Oil

Method:

1. Combine 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 fine powder. This is kadhai masala.
3. Combine kadhai masala with curd mixture.
4. Heat ghee is a large frying pan, add the masala curd mixture and cook stirring
continuously for 10-15 minutes till very thick.
5. Remove into a greased tray and freeze for half an hour till it sets firmly. 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 till golden.
8. For green peas masala, heat oil, add garlic and ginger and saute for a few seconds.
Mix in onions, tomatoes and all the spices and cook till oil 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. Add water and
knead to a smooth stiff dough.
11. Heat oil in a kadhai. Divide dough into small portions and roll out each portion into a
rectangular roti. Cut into triangles. Deep fry the triangles 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 peas masala, 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 Sugar
3 tbsp Vinegar
3”  Cinnamon stick
1 tsp Red Chilli powder
To taste Salt

Method:

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

Tomato Kadhi Sauce

Ingredients:

2 tbsp Amul Butter

2 tsp Kasoori Methi
200 ml Tomato Puree
1 tsp Red Chilli powder
To taste Salt
2 tsp Besan (dry roasted)

Method:

1. Melt the butter and add kasoori methi.

2. Sauté for a few seconds and mix in tomato puree, red chilli powder and salt.
3. Whisk besan into 1 cup water, add to the tomato gravy and boil stirring 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 Salt
To taste Red Chilli powder
½ cup Corn flour
For frying Fortune Refined Oil

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 the slices. Toss in
cornflour also.
3. Heat oil in a kadhai and deep fry chips till crisp and golden. Remove and drain on
absorbent paper.
4. Arrange around pithore cake.
 

Gajar Halwa Spring Roll with Saffron Sabayon / Mascarpone Built

Ingredients:

250 gm Amul Ghee

1 ½ 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)
½ 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:

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.
Rasgulla Cake recipe from MasterChef India judges

Ingredients:

2 cups: Refined flour

1 tsp: Baking powder
¾ tbsp: Soda bicarb
1 cup: Amul curd
A few drops of Vanilla essence
¾ cup: Milk
¾ cup: White butter
¾ cup: Caster sugar
6 tbsp: Cocoa powder
500 gm: Chhena
2 nos. Star anise
3 cups: Sugar
400 ml: Non-dairy cream
3 nos. Tangerines
3 nos. Sweet limes
1 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 ½ cup milk, 2 cups water and star anise. Place on flame
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 very smooth 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 the oven 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 add the
chhena balls and poach them till done. To test whether rasgullas are cooked, drop one in a deep bowl 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 rasgullas in
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 more layer on
top.
13. Fill half the whipped cream into a piping bag with a large star nozzle. Cover the cake with the remaining
cream. Arrange the tangerines and sweet limes as shown. Pipe stars onto the cake using the piping bag and
chill till set.
Cup Cake Recipe
Ingredients
2 cups (400g) Saffola Oats
1 ½ cups (300g) Amul curd
1 cup (200g) Flour
1 cup (200g) Sugar
2 medium Eggs
30g Butter
1 tsp Baking soda
½ tsp Salt
½ cup(100g) Chocolate chips or raisins

Method
1. 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 clean the
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 Recipe

Ingredients 
500 g Icing Sugar
250g Almonds Powdered
1 tsp   Almond Essence
2 tbsp Rose water
Food colouring

Method
1. 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 Recipe

Ingredients 
500 g Caster Sugar
250g Almonds Powdered
1 nos   Egg white Lightly whisked
1 tsp   Almond Essence
100 ml Rose water

Method
1. In a pan dissolve half the sugar with rose essence
2. Grind the blanched almonds with the remaining sugar to a powder.
3. Add this to the pan of sugar
4. Cook for a few minutes before adding the egg white
5. When it starts to form a ball remove and roll on a greased marble slab
6. Divide and add food colour
7. Cling wrap and use as required.
Meringue Cookies

Ingredients
100 g   Caster sugar    
2  Egg white  
1/4 tsp. Lemon Juice
80 g   Almond powder
a pinch  Salt    
1/4 tsp. Vanilla essence

Method
1. 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 10 minutes or till pale golden in colour.

Apple cream filling

50 ml of whipping cream
1/4 tsp green apple syrup
10 g caster sugar
Whisk all the ingredients together
Sandwich the filling between two biscuits

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.
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.
 

Italian Pasta Dumplings recipe by Chef Manu Chandra

STUFFING
1 nos. Small Pumpkin
4 sprigs (separated and minced): Thyme (Fresh)   
1 each (minced): Rosemary Sprig
½ tsp: Fennel Seed
4 cloves (thinly sliced): Garlic Fresh
1 each (minced): Onion
½ cup: Vegetable Stock
to taste: Black Pepper
to taste: Salt
to taste: Nutmeg
½ cup: Ricotta Cheese
¼ cup: Parmesan Cheese
1 tsp: Butter

Dough
1 nos. Egg       
100 gms: Flour
A pinch: Salt

Sauce:
1 tbsp: Butter   
¼ cup: Walnuts
Fresh Bunch: Sage
2 tsp: Balsamic Vinegar
2 tsp: Brandy

For garnish:
Parmesan tuiles
Baby lettuce garnish
Balsamic reduction in small squeeze bottles

METHOD:

1. 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 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, occasionally dusting 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 a crimped 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. Flambé 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.
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.

Grilled Haldi Chilli Scallops with Cherry Chutney recipe by Kunal Kapoor                

Ingredients

Haldi: 5 gm
Red chilly powder: 5 gm       
Salt: 5 gm
Tamrind: 30 gm
Sugar: 30 gm
Lemon:     1 no
Ginger garlic paste: 25 gm
Olive oil: 20 ml
Fresh cherries: 250 gm
Bhunna jeera: 25 gm
Black salt: 5 gm
Anardana powder: 5 gm

METHOD
Marinate the scallops with haldi, 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.   

Chocolate Rasmalai Terrine by Kunal Kapoor

Ingredients:

Cooking Chocolate: 500gms

Bakery Cream Swteened: 500gms
Gelatin Powder: 10gms
Rasmalai: 6 numbers   
Rabri: 250gms   
Powdered Sugar: For Linning the Mould
Olive Oil: For Linning the Mould
                   
                   
METHOD
Add water to gelatin and allow to bloom. Take a vessel add water and let it boil, seperately break the chocolate
in a dry bowl. Place this bowl over the boiling water and melt it till has no lumps and remove from fire. Don’t
over heat the chocolate. Seperately whisk the cream till hard. Lightly oil the terrine mould and dust compeltely
with powdered sugar.

Melt the gelatin on the double boiler, the same as chocolate. Now fold the chocolate and the cream with a light
movement of spatula and finally fold the gelatin. Quickly fill the piping bag and pipe a layer of chocolate, then
place the rasmalai one after the other. Now pipe again the chocolate and then place the rasmalai on top. Once
again pipe the chocolate. Cover and refrigerate for at least 2 hours. Demould and cut into slices.

Khiladi Sizzler recipe by Akshay Kumar

Ingredients

For  Momo:
•  50 g Cabbage
•  50 g Carrots
•  3 Mushrooms
•  1 Spring onions with greens
•  A few sprigs coriander leaves
•  Salt to taste
•  White pepper powder
•  1 1/2 tsp Oyster saucet
•  1 tsp Dark soya sauce
•  1” Ginger
•  4 Cloves garlic
•  1 1/2 tsp Sesame oil

For Dough:
•  1 cup Refined flour
•  Salt to taste
•  Water

For Pad Thai Noodles:

•  2 Asparagus
•  2 Baby corn
•  1/2 Red capsicum
•  1/3 Cup bean sprouts
•  1 Spring onions
•  50 g Cabbage
•  50 g Pakchoy
•  1 Packet flat thai noodles
•  Salt
•  Sugar
•  2 tsp Peanuts
•  1 tsp Red chilli paste
•  A pinch Turmeric powder
•  1 tsp Lemon juice
•  White pepper powder
• Tbsp  Refined oil
For Stir Fried Veggies:
•  1 tsp Oil
•  1 tsp Garlic, chopped
•  50 g Bean sprouts
•  1/2 Pakchoy
•  1/2 Red pepper
•  2  Babycorn
•  5 to 6 Basil leaves
•  Salt to taste
•  1/2 tsp Soya sauce

To be heated into a sauce:

•  1 tsp Butter
•  1/2 tsp Sesame oil
•  1 tsp Hite sesame seeds
•  3 Red bird eye chillies
•  1 Lemon, juiced
•  Dash of soya sauce
Sizzler 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 cold water 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 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.