APPLE AND BERRY CRUMBLE RECIPE by Ajay Chopra

Home churned vanilla Ice Cream

Ingredients
Apple : 2no.
Lemon Zest : 1 no
Sugar : 25gms
Vanilla Bean : 1no
Mix Berry : 5gms

Crumble
Butter : 100 gms
Sugar : 100 gms
Flour : 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 puree
2 nos. : Egg yolks
6 nos. : Egg whites
50 gm : Refined Flour
150 gm : Amul Processed Cheese (grated)
50 gm : Amul Gouda Cheese
40 gm : Caster Sugar
1 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 Fillet
To taste : Salt
10 ml : Lemon juice
200 gm: : Amul Cream Cheese
2 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 Oil
30 ml : Balsamic Vinegar
To taste : Salt
½ 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 : Spinach
10-15 nos. : Fresh Basil leaves
½ cup : Amul Milk
50 gm : Khoya (grated)
½ cup : Caster Sugar
½ tsp : Cinnamon Powder
1 cup : Ricotta Cheese
1 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 hot.
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BURNT GARLIC CREAM SAUCE

Ingredients:
4 tbsp : Amul Fresh Cream
2 tbsp : White Wine
1 ½ tbsp : Amul Butter
2-3 cloves : Garlic
To taste : Salt
1 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 oil
4-5 cloves : Garlic cloves (finely chopped)
250 gm : Arborio rice
100 ml : White wine
To taste : Salt
500 ml : Vegetable stock
Few sprigs : Fresh basil (finely chopped)
8-10 nos. : Mushrooms (quartered)
1 nos. : Onion (chopped)
200 ml: : Amul Fresh Cream
1 nos. : Red pepper (finely chopped)
1 nos. : Yellow pepper (finely chopped)
1 nos. : Green capsicum (finely chopped)
To taste : Ramdev Black Pepper powder
1 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 : Thyme
3-4 tbsp : Amul Butter (melted)
3-4 nos. : Wonton wrappers
2 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 Milk
1 cup : Blue Berries
1 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.
-- -- - -- - -- - - - --
 KHUBBANI KA MEETHA WITH POMEGRANATE MARSCAPONE RECIPE by Kandla Nijhowne

Ingredients:
10-12 nos. : Dried Apricots (soaked for 6-8 hours)
1/3rd cup : Sugar
250 gm : Marscapone Cheese
½ nos. : Vanilla Pod
2 tbsp : Powdered Sugar
½ cup : Pomegranate seeds
3-4 : Almonds (blanched)

Method:
1. Combine soaked apricots with sugar to taste. Cover for the first 5 minutes, then uncover and 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 Cherries
1 cup : Dried Blueberries
2 tbsp : Sugar
1 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 Cream
2 tbsp : Sugar
2 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 Jayanandan
Ingredients:
250 gm : India Gate Basmati Rice (washed and drained)
To taste : Salt
4 sprigs : Basil leaves
2 nos. : Green Chillies
2 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

Ingredients
2 nos. : Ripe Bananas
¾ cup : Sugar
200 ml : Coconut Cream

Method
1. 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 Kandla

Ingredients:
200 : gms: Refined flour
1-2 nos. : Eggs
1 tbsp : Fresh Basil (finely chopped)
1 tbsp : Five Spice powder
To taste : Salt
1 tbsp : Sesame oil
1 nos. : Red Bell Pepper (cut into juliennes)
4 nos. : Spring Onion (finely sliced)
1 tbsp : Szechwan paste
1 tsp : Ramdev Black Pepper powder

Method
1. 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 well
6. 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 prawns

6 nos. : Tiger prawns
1 tsp : Corn flour
1 tbsp : Szechwan sauce
A Pinch : Salt
A Pinch : Ramdev Black Pepper powder
1 nos. : Egg

For Red curry

1 tbsp : Fortune Refined Oil
1 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 paste
1 cup : Coconut milk
To 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 seeds
For frying : Fortune Refined Oil
4tbsp : Honey
2nos : Star Anise
1/4th tsp : Five Spice powder

Method
1. 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 powder
4. 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 Flour
2 nos. : Eggs
8 nos. : Prawns
2 nos. : Red peppers (cut into triangular pieces)
10 nos. : Mushrooms (quartered)
3 tbsp : Corn flour
For frying : Fortune Refined Oil
2 tbsp : Garlic paste
1 tbsp : Ginger (finely chopped)
2 tsp : Soya sauce
2 tsp : Oyster sauce
1 tsp : Szechwan paste
To taste : Salt
A pinch : Five Spice powder
1 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 Kaif

Ingredients:
4 eggs
250 g potatoes (peeled and thinly sliced)
100 g mushroom
Olive oil for frying
Salt to taste

Method
Heat 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 noodles
200 gm : Noodles (boiled)
5 nos. : Eggs (soft-boiled)
2 tsp : Five Spice powder
5 tsp : Oyster sauce
To taste : Salt
1tsp : Ramdev Black Pepper powder

For the dip

4 tbsp : Sesame Oil
80 ml : Vegetable stock
2 tsp : Red Capsicum (finely chopped)
2 tsp : Lemon grass (minced)
1 tsp : Schezwan sauce
To taste : Salt
1tbsp : 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 SAUCE

Ingredients:
1 nos : mild red chilli
1 00 g : raisins
100 g : almonds blanched
3 tbsp : corn oil
2 nos : large onions
3-4 : flakes garlic
¼ tsp : cinnamon powder
500 ml : chicken stock
1 tbsp : sugar
Method:
Slit the chilli and remove the seeds. Toast the chilli on a hot plate for a minute then add the raisins and
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

Ingredients
8 nos. : Small Purple Brinjals (cut in half lengthwise and scored criss cross)
To taste : Salt
To taste : Ramdev Black Pepper powder
3 tbsp : Cornflour
For frying : Fortune Refined Oil
2 tbsp : Sesame Oil
100 gm : Garlic (finely chopped)
2” piece : Ginger (finely chopped)
3 tbsp : Red Chilli paste
½ cup : Tomato puree
½ cup : Tomato ketchup
5 tbsp : Rice Vinegar
3 cubes : Vegetable stock cubes (made into 500 ml stock)
1 bunch : Celery (finely chopped)
6 tbsp : Mustard kasundi
3 tbsp : Lemon juice
3 tbsp : Honey
2 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 flakes
1 tbsp : Soya sauce
3 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.

-----------------------

MINT PISTACHIO 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.
-----------------------
 AUBERGINES WITH MINCE OVER RICE WITH PEPPER-FETA SALAD

Ingredients
3 nos. : Long Purple Aubergines (thinly sliced lengthwise)
3 nos. : Long Green Aubergines (thinly sliced lengthwise)
To taste : Salt
To taste : Ramdev Black Pepper powder
500 gm : India Gate Basmati Rice
500 ml : Vegetable stock
1/3rd cup : Walnuts (finely chopped)
4 sprigs : Fresh Parsley (minced)
6 tbsp : Fortune Refined Oil
6-8 cloves : Garlic (finely chopped)
2 nos. : Onions (finely sliced)
4 nos. : Tomatoes (finely chopped)
250 gm : Mutton mince
1 tsp : Dried Oregano
2 nos. : Yellow Capsicum (cut into juliennes)
2 nos. : Red Capsicum (cut into juliennes)
100 gm : Feta Cheese (crumbled)
1 tsp : Paprika
4 tbsp : Balsamic vinegar
1 tsp : Sugar
10 nos. : Cherry Tomatoes

Method
1. Toss the sliced aubergines in salt and pepper and keep aside
2. 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.
Garnish
7. 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.

Assembling
9. 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

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

Ingredients
For Roasted Onions
5 nos. Large White Onions (peeled)
3 cloves Garlic (crushed)
1 tbsp Olive Oil
2 tsp Balsamic Vinegar
For Brinjal with Feta and Cherry Tomatoes
3 nos. Large Brinjals (sliced)
3 tbsp Olive oil
To taste Salt
5-6 sprigs Fresh Basil (shredded)
5 cloves Garlic (crushed)
20 nos. Cherry tomatoes (cut into half lengthwise)
2 tsp Sugar
3 sprigs Fresh Rosemary (minced)
200 gm Feta Cheese (crumbled)
For Cous Cous
1 cup Cous Cous
For frying Fortune Refined Oil
1 small Brinjal (finely chopped)
2 tbsp Olive Oil
1 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 Salt
For the Salad
1 tbsp Olive Oil
½ tsp Ramdev Red Chilli powder
1 nos. Yellow Capsicum (diced)
1/2 tbsp Lemon juice
3 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 Parsley
To taste Ramdev Black Pepper powder
To taste Salt
Method
Onions and Cous Cous
1. 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 Salad
5. 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.
Brinjals
8. 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 done
10. 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.
-----------------------
 ROLLED MOPS

Ingredients
8-9 nos. : Long Slim Purple Aubergines
To taste : Salt
To taste : Ramdev Black Pepper powder
2 small : Brinjals (brushed with oil)
20-25 nos. : Pimento stuffed Olives (finely chopped)
2-3 tbsp : Capers (finely chopped)
1 1/4th : cup Olive Oil
To taste : Ramdev Black Pepper powder
8 : 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 Coal
1 tsp : Amul Ghee

Method
1. 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.

-----------------------

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.
-----------------------
 BRINJAL SOUP WITH CROSTINI

Ingredients:
6 nos. : Large Brinjals
1 ½ cup : Garlic (peeled)
8 sprigs : Fresh Thyme (2 sprigs minced)
7 sprigs : Fresh Rosemary (1 sprig minced)
4 tbsp : Olive Oil
100 gm : Amul Butter
3 nos. : Onions (finely chopped)
3 tbsp : Maida
50 ml : White wine
500 ml : Vegetable stock
250 ml : Amul Cream
1 tsp : Ramdev Cumin powder (roasted)
To taste : Salt
To taste : Ramdev Black Pepper powder
4 nos. : Egg Whites
1 loaf : French bread (sliced thickly)
1 pod : Garlic (whole)
200 gm : Amul Mozzarella Cheese (grated)
3 nos. : Tomatoes (diced)

Method
Soup
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.
Crostini
7. 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.

-----------------------

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.

-----------------------
 STUFFED BRINJAL RINGS

Ingredients
2 nos. : Large Brinjals (thickly sliced)
For frying : Fortune Refined Oil
2 tbsp : Amul Butter
50 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 : Salt
To taste : Ramdev Black Pepper powder
2 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 Puree
1 tbsp : White vinegar
1 tbsp : Ajwain
½ tbsp : Ramdev Red Chilli powder
1 tsp : Ramdev Cumin Coriander powder
4 nos. : Eggs (beaten)
8 tbsp : Breadcrumbs
6 sprigs : Fresh Coriander

Method
1. 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.

-------------------------

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.

-------------------------
 CEHRIYA 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.

-------------------------

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.
-----------------
 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.

-----------------
 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 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 Sauce

1. 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.

-----------------

GREEN APPLE SHRIKHAND RED TEAM

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.

-----------------------
 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.

-------------------
 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.

------------------

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.

------------------
 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.

-----------------
 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.

-----------------
 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.

-----------------
 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.

-----------------

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.

-----------------
 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.

-----------------

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.

-----------------
 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.

-----------------
 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.

-----------------

PINEAPPLE FRITTERS
INGREDIENTS:
1 tin : Pineapple slices
2 nos. : Eggs
To taste : Salt
To taste : Black Pepper powder
For frying : Fortune Refined Oil
½ 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.

-----------------
 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. 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.

-----------------
 SPANISH STYLE OMELETTE BURGER RECIPE By Pritesh Chotani

INGREDIENTS:
2 nos. : Eggs
1 nos. : Tomato (finely chopped)
1 nos. : Potato (boiled and finely chopped)
1 tsp : Tutti Frutti
To taste : Salt
To taste : Black Pepper powder
½ tsp : Amul Butter
2 nos. : Burger buns
1 tbsp : Tomato ketchup
1 tbsp : Mayonnaise
½ tsp : Tabasco sauce
2 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.

-----------------

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.

-----------------
 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.

-----------------

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 .

-----------------
 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

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.

-----------------

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
1 : 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.

-----------------
 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 : According to need

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.

-----------------
 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 :

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.

-----------------
 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.

-----------------
 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.

-----------------
 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.

-----------------
 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.

-----------------

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.

-----------------
 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
¼ : 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.

-----------------
 CROQUEMBOUCHE CAKE RECIPE By Avijit Ghosh

INGREDIENTS:

For Saffron and Pistachio Coconut Cream

1 litre : Amul Milk
1 nos : Vanilla pods
10 nos : Egg yolks
200gm : Sugar
100 gm : Cornflour
200 gm : Unsalted Butter
A few strands : Saffron
100 ml : Coconut milk
180 gms : Coconut (freshly grated)

For Choux paste

1 litre : Water
400gm : Amul Butter
Pinch of : Salt
600 gm : Refined Flour
12 nos. : Eggs (lightly beaten)

For Royal Icing

1 nos. : Egg
300 gms : Icing Sugar
1 nos. : Lemon (juice extracted)

Caramel sauce
400gm : Castor Sugar
200gm : Liquid Glucose
40 ml : Water

Caramel for spun sugar

400gm : Castor Sugar
200gm : Liquid Glucose
40gm : Water

For Garnish
Fondant flowers
Gold and silver leaf

METHOD:

Pastry Cream

1. Slit the vanilla pod lengthwise, add to milk and bring it to a boil in a pan.
2. In a bowl whisk the egg yolks with sugar and cornflour. When milk comes to a boil, mix in the egg
yolk mixture gradually, whisking continuously till mixture thickens. Mix in the butter while custard is still
warm.
3. In a separate bowl combine saffron with coconut milk and heat till warm. Mix in fresh coconut and
combine with prepared pastry cream. Keep aside to cool.

Choux Pastry

1. Boil water with butter and salt in the large stock pot. Sift in the flour and whisk thoroughly till it
forms a soft dough. Remove dough into steel bowl and beat using electric whisk.
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 Chops

4 nos. : Lamb Chops
1 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 potatoes

6 nos. : Medium-sized Potatoes (boiled in salted water)
3 tbsp : Amul Butter
¾ cup : Amul Milk
1 tbsp : Garlic (minced)
½ tbsp : Parsley (minced)
1 tsp : Oregano Flakes
to taste : Salt
to taste : Black Pepper powder

For Pesto flavored stir-fry veggies

½ cup : Basil leaves
1/3 cup : Parmesan cheese
6 to 8 cloves : Garlic
1/3 cup : Pine nuts
1/3 cup : Olive oil
2 tbsp : Amul Butter
½ cup : Baby Corn (cut into lozenges)
½ cup : Button Mushrooms (quartered)
½ cup : Broccoli florets
1/3 cup : Cauliflower florets
1 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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