Rasgulla Cake

Rasgulla Cake recipe from MasterChef India judges Ingredients2 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 MethodPreheat oven to 170*C. Grease a cake tin and line it with butter paper. Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm. Whisk the curd, caster sugar, butter and vanilla essence together till smooth and frothy. Fold in the flour mixture alternating with milk. Mix quickly but gently to a smooth batter. Pour into the cake tin and bake on the centre rack for 20 minutes. 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. 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. 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. 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. If rasgullas are done, remove and cool. 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. Arrange one layer of the cake on a presentation plate. Arrange the rasgullas and place one more layer on top. 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.

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Drunk Chicken Log

Drunk Chicken Log Ingredients3 nos. Boneless Chicken breast   200 ml: Red Wine                                            To taste: Salt                                                                                    250 gm: India Gate Basmati Rice 100 gm: Button mushrooms (finely chopped) 4 sprigs: Fresh Thyme (finely chopped) 1/4th cup: Green Olives (sliced) 100 gm: Amul Gouda cheese (grated) 150 gm: Amul Processed Cheese (grated) 1 tsp: Ramdev Pepper powder 20 ml: Olive oil 2 tbsp: Honey 20 ml: Brandy 20 gm: Amul Butter (chilled) MethodCarefully slice out the chicken breasts to open like a book ensuring that you do not cut through the chicken. Spread the Chicken on a flat surface, cover with a cling wrap and beat the chicken with a steak hammer to flatten it out. Marinate the chicken with 50 ml red wine and salt in a bowl and keep aside for 15min. In a large vessel boil the rice with salt and 500 ml of water and drain when done. Add the mushrooms, half the thyme, olives, cheese, salt and pepper to the rice. Bind together and divide into three parts. Shape each part into a log. Place the rice log on one side of the flattened chicken and carefully roll it up ensuring that the entire rice mix is covered and one end overlaps the other. Secure the roll with a thread and refrigerate for 15-20mins. Heat the olive oil in a pan. Add the chicken logs and sear from all the sides. Add the red wine, chopped thyme and cook till almost done. Add the honey and cook till done. Remove the chicken from the pan. Heat the brandy in a ladle and bring to flame point. Add to the hot pan to flambé the sauce. Reduce the Sauce to 30ml. Remove the pan from fire and add the cold butter and stir well. Slice the chicken log and drizzle with wine sauce before serving.

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Pumpkin & Walnut Risotto

Pumpkin & Walnut Risotto with Sage Ingredients1 Small Pumpkin Salt to Taste 1 Tsp Black Pepper 10 Sage Leaves 1 Tbsp Olive Oil  1 Tsp Honey 1 Bay Leaf Ingredients for the Rice1 Cup Risotto Rice 1 Chopped Onion 1 Tbsp Oilve Oil ¼ Cup White Wine 1 Cup Vegetable Stock 2 Tbsps Grated Parmesan Cheese ½ Tbsp Suji 1 Tsp Chopped Parsley 1 Tbsp Butter Ingredients for Garnish 1 Tbsp Butter ½ Cup Walnuts To make the Pumpkin Mix all the ingredients for the pumpkin together and place on a baking tray. Bake at 180 Degree Celsius for 20 mins. After baking cool and pure 3/4 of the pumpkin mix and reserve 1/4 for decoration garnish. For the RiceIn a pan heat olive oil, add onions and saute 2 - 3 mins Add rice, white wine and veg stock and cook for 8-10 minutes Add the pumpkin puree and cook for a few more minutes mixing well. Add parmesan cheese and butter and mix vigorously till it is integrated into the dish. Remove from flame and serve hot For GarnishHeat butter in pan add walnuts and reserved pumpkins top the rice with the walnut pumping mix and garnish with parsley.

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Tulsi aur Hari Mirch ka Jheenga

Tulsi aur Hari Mirch ka Jheenga Ingredients for the marination4 no’s Jumbo prawns     100 gms  Basil    25 Gms Green chilies                     30 Gms Coriander stems              3 no’s Lemons                                10 Gms Salt                                       15 Gms Roasted cumin Powder    5 Gms Black pepper crushed       10 Gms Garlic                                   50 ml Yoghurt                               5 Gms Ginger and garlic Paste              For the salad75 Gms Red radish                       100 Gms Baby spinach                    5 Gms Salt                                       10 Gms Lemon juice                            30 Gms Orange segments              15 ml Olive oil                              For Pea chutney250 Gms Fresh Green Pea               2-3 cloves Garlic                                   50 Gms Ginger                                 1 Red Onion                         1 Green Chilli                        5 gms Salt                                     5 gms Red Chilli Powder             20 ml Lemon Juice                      50 ml Mustard  Oil                      Method For the PrawnsTake the head on and shell on prawns and devein them. Do not cut the head or remove the shell of prawns Slit it open and marinate with lime juice, salt and ginger garlic paste, for about 20 minutes. On the other side, prepare a smooth paste of basil, green chilies, coriander, ginger, garlic, roasted cumin and crushed black pepper, Apply the paste to the prawns and set aside for 15 more minutes. For the SaladSlice the red radish in to thin slices. Pick the baby spinach and wash it clean. Prepare the orange segments. For the final finishingHeat a grill pan and cook the prawn on a high flame Dress the spinach on salad with salt, pepper, lemon juice and olive oil. Dress spinach salad with salt, pepper and lemon oil. Plate up with a streak of chutney, arrange the prawn and salad.

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Tawa Subzi Struddel

Tawa Subzi Struddel Ingredients 1/2 small cauliflower 1/2 medium carrots 1/2 medium capsicum (green) 5 cobs baby corn 5 mushrooms 1/2 cup onion paste 1/2 cup tomato paste 1 tbsp Ajwain ½ tsp turmeric ½ tsp chili powder ½ tsp garam masala Salt & Pepper to taste 2 teaspoons sesame seeds (til) 1 tablespoon peanuts ½ cup oil  4 filo dough sheets Bread Crumbs Method Cut cauliflower into florets, mushrooms into quarters, carrot, capsicum and cut baby corn into halves lengthwise. Roast and coarsely powder sesame seeds and peanuts. Heat oil. Fry onion and tomato paste until oil separates from the mixture. Add Ajwain, garam masala, turmeric, chili powder, vegetables and powders. Add salt and toss until the spices coat the vegetables. Vegetables must be cooked but slightly crunchy. Let it cool. Spread a sheet of strudel or filo dough on a damp towel, narrow end toward you. Brush with melted butter and sprinkle on bread crumbs. Repeat with second and third sheets, stacking them on top of the first sheet, then butter, but do not crumb fourth sheet. Put half the mushroom mixture on narrower edge of the dough, leaving a 2- to 3-inch border at the sides. Fold in the sides, then, using the edge of the towel, roll. Ingredients for Filo Pastry4 oz (112 g) plain flour Pinch of salt Water 2 tablespoons olive oil Method Sieve the flour and salt together in a bowl and gradually add water to make a stiff dough. Oil your hands lightly and knead the dough on a board, gradually working in all of the olive oil this way until a smooth, elastic dough is achieved. Roll the dough in a little more olive oil, place in a bowl, cover with a damp cloth and allow to stand in a warm place for a couple of hours to allow it to rest. Divide the dough into 12 pieces and roll to ¼ inch (0.5 cm) thickness on a lightly floured board. Cover with a cloth and allow to relax again for 10 minutes. Cover a worktop with a smooth, clean cloth and lift each piece of the rolled dough onto it one at a time. Putting your hands, palms down under the dough, gently stretch the dough with the back of hands, rotating the cloth until the dough is stretched and as thin as tissue paper and in an approximately 1’ x 1’ (30 cm x 30 cm) square. Repeat with the other pieces of dough. Ingredients for Coconut & Corn Salad 1 Cobs of corn ¼   cup fresh or 1/8 cup dessicated coconut 1/8 cup fresh coriander Juice of ½  lemons 1 chillies (or as much as you desire) Salt and pepper to taste Method Boil the corn for 4 to 8 minutes Remove the corn from the cob, and combine it with all the other ingredients. Serve chilled.

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Jhatpat Chatpat Pita Sandwich

Jhatpat Chatpat Pita Sandwich Ingredients for Pita Bread and Adrak Paneer200 g of adraak (ginger), peeled and chopped in thin slices 200 g of paneer 2 big onions with 2 cloves of garlic grated 3 medium tomatoes grated with 2 green chilies and 1 tbsp of coriander / dhaniya leaves 1 tbsp of tomato sauce ½ tsp of turmeric powder Salt and Red chili powder to taste 1 tsp of coriander powder ½ cup of lemon juice Oil 1 tsp of poppy / sarso seeds 1 tsp of cumin seeds Method For Ginger (marinated)In a non stick pan add 1 tsp of oil; add cumin seeds, poppy seeds. When they crackle turn off the gas and pinch of salt and red chili powder. In a grater add this mixture and add lemon juice. Mix it well till the mixture is well blended. Now dip all the ginger slices in this lemon mixture and marinate it for 10-12 hrs minimum and 1-2 days. This can be used as Aachaar /pickle also with hot parantha’s or puri’s. For the PaneerIn a non stick pan add 1 tbsp oil on a medium heat and add coriander. Add Onions and cook them until caramelized. Add tomatoes and tomato sauce. Add salt, red chili and turmeric powder Cook on simmer for 15 minutes. Now add the 2-3 tbsp of ginger slices marinated before with some juice. Turn off the heat and add paneer cubes let it cook with lid on. Garnish with ginger slices and reserve. Ingredients for Creamed Spinach2 pounds fresh spinach, washed and tough stems removed 2 tablespoons unsalted butter 1/2 cup finely chopped shallots 1 teaspoon minced garlic 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon nutmeg 1/2 cup heavy cream DirectionsBring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside. Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately. Ingredients for Bell Pepper Coulis2-3 large red, yellow or orange bell peppers 2 oz. extra virgin olive oil 2 Tbsp. chopped shallots ¼ cup vegetable stock 1 Tbsp balsamic vinegar Kosher salt & ground white pepper, to taste Method Remove the core, seeds and membranes from the peppers and roughly chop them. Heat a heavy-bottomed sauté pan over medium heat for a minute, then add the olive oil and heat for another minute. Add the shallots and sauté for a minute or two or until they're slightly translucent. Reduce heat to low, add the chopped pepper. Cover and sweat for about 15 minutes or until tender. Add a couple of tablespoons of stock and cook for another minute or two. Remove from heat and purée in a blender.

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Chicken Mole with Mexican Rice

Chicken Mole with Mexican Rice Ingredients Chicken Mole Sauce2 tablespoons olive oil 1 onion, chopped 3 cloves garlic, chopped 2 tablespoons chili powder 1 teaspoon cumin powder 1/2 teaspoon cinnamon powder 1 cup chopped tomatoes 1 cup chopped Capsicum (All mixed red, yellow and green) 2 jalapenos, roughly chopped 1 ¼ cup chicken broth 2 tablespoons peanut butter ½ cup bittersweet chocolate, chopped Ingredients for Chicken Mole1 tablespoon Oil 1/4 cup chopped Capsicum (All mixed red, yellow and green) 250 gms chicken, diced Salt Method Preheat oven to 350 degrees F. Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, half cup peppers, jalapenos, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth. Sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides. Add to casserole dish, cover with sauce and put half the peppers and braise the oven for 45 minutes to 1 hour. Ingredients for Mexican Rice2 tablespoons oil 1 cup India Gate Basmati rice 1  cup onion, chopped 1/2 cup chopped Capsicum (All mixed red, yellow and green) 2 cups water 1 green chilies, chopped 1 teaspoons chili powder, or to taste Salt Method  Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

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Sesame Seed & Sweet Potato Rolls

Sesame Seed & Sweet Potato Rolls with Tangy Tomato Sauce and Star Anise Fried Rice Ingredients for Sesame Seed & Sweet Potato Rolls½ kg sweet potatoes 3 tbsp ground cashews 3 tbsp ground sesame seeds 3 tbsp dried shredded coconut 1/4 – 1/2 tsp cayenne/red chili pepper 1/2 tsp ground cumin 1 tsp ground coriander 1 tbsp brown sugar 1 tsp salt 3 tbsp roasted chickpea flour vegetable oil Method Peel and cut sweet potato in chunks. boil water and cook until they are soft when pierced with a knife or fork. drain completely and mash until smooth. place in bowl and set aside. While that is cooking, measure out all the other remaining ingredients. add the dry ingredients to the mashed sweet potatoes and mix well. next to the sink with water running, or with a bowl of warm water next to you, wet your hands and shake off the water. grab one portion of the mixture and form a thick roll. Set this aside on a very lightly oiled plate. In a large fry pan try to use nonstick ones, heat a very, very thin layer of oil on medium heat for 2 minutes. lower the heat to medium low. Add the roll and remember its very fragile and while it holds together nicely, they can fall apart. Cook the roll till golden brown and forms a nice crust. Once cooked, remove the pan from heat and let them cool down before moving them. you will see they will firm up nicely once they have rested. Ingredients for Tangy Tomato Sauce2 Tomatoes Chopped 1 Tbsp garlic chopped 1Tbsp Onion Chopped 1 Tsp Chilli Powder 1 Tsp Salt 1 Tsp Black Pepper powder 1 Tsp Vinegar 1 Tsp Tomato Ketchup 1 Tsp Wosterchire Sauce 1 Tsp of Oil MethodIn  a saucepan heat oil add onion garlic cook for 2 mins. Add chopped tomatoes cook till tomatoes are soft. Add the rest of the ingredients. Cook for 2 mins till everything is incorporated. Check for seasoning and serve. Ingredients for Star Anise Fried Rice2cups of cooked rice 1 Cup Chopped (assorted vegetables like red, yellow, green bell peppers, brocolli (blanched) babycorn, Green and yellow zucinni) 1 Tbsp chopped coriander 1 Tbsp chopped parsley 1 Tbsp Oil 1 Tsp salt 1Tsp pepper powder 1 Tsp Star Anise Powder 3 Pcs of Whole Star Anise 1 Tbsp Soya Sauce MethodIn a pan heat oil add salt, pepper pwd, whole star anise….add veggies and sauté for a min. Add rice, soya sauce…toss with the veggies for 2 mins. Garnish with Parsley and coriancer and serve.

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Muesli Cake with Fruit Glaze

Muesli Cake with Fruit Glaze Ingredients for Muesli Cake1 cup muesli ½  cup rolled oats ¼ cup raisins 1 cup nachni chips 1 cup apple juice 1 cup flour 1 tsp baking powder ½ tsp baking soda 3/4 cup caster sugar 8 walnut halves 2 eggs Method Preheat the oven to 180C / 350F / Gas 4. Line and grease a 7 inch cake tin. In a large bowl, tip in the muesli, oats, nachni, raisins and apple juice and mix well to combines and leave to soak for 30 minutes. Sift in the flour and baking powder and stir thoroughly until well mixed together. In a bowl combine eggs & sugar. Combine the eggs & flour mixture. Turn the cake mixture into the cake tin, smooth over the surface and decorate with the walnut halves. Bake in the centre of the oven for 30 mins at 180C. A skewer inserted into the centre should come out clean when the cake is cooked. Let the cake cool slightly before removing from the tin and placing on a wire rack to cool completely. Ingredients for Crème Fraiche1 cup whipping cream 2 tablespoons buttermilk MethodCombine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. Ingredients for Fruit  Glaze1 cup assorted fruits ½  cup powdered sugar 2 tablespoons  milk 1/4 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon  finely chopped ginger ¼ tsp clove powder 1 cup Crème Fraiche Method Prepare the glaze by whisking together the ingredients and toss the fruits.

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Badam Suran Tikki

Badam Suran Tikki Ingredients1/2 cup almonds 1/2 up sliced onions 1 1/2 tsp grated ginger (adrak) 1 tsp chopped garlic (lehsun) 2 green chillies, chopped 1/2 cup finely chopped yam (suran) 1/4 cup chopped mint leaves (phudina) 1 tbsp chaat masala 1/4 tsp garam masala salt to taste Method In a  pan, add the onions, ginger, garlic and green chillies and fry till they turn light brown in colour. Add the yam and ½ cup of water, cover and cook over a slow flame for 5 to 7 minutes till the suran is soft and all the moisture is evaporated. Cool and blend along with the mint to a paste without using any water. Combine the chana dal powder, yam mixture, chaat masala, garam masala and salt and mix well. Divide the mixture into 6 equal portions and shape them into flat round tikkis. Heat a non-stick pan and cook them on both sides on a medium flame, till they turn golden brown in colour. Serve hot. Ingredients for Cashewnut & Coriander Pesto2 cups fresh coriander leaves, coarsely chopped 2 garlic cloves, finely chopped 1/4 cup (45g) toasted cashew nuts 1/3 cup (35g) finely grated parmesan 1/2 cup (125ml) light olive or peanut oil, plus extra MethodPlace the coriander, garlic, cashew nuts and parmesan in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined). With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper. Transfer to an airtight container and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidizing and turning black). Ingredients for Granita (Rooh Afza)3 cup water 1 ½ cup sugar 6 tsp lemon juice ½ cups of rooh afza MethodBring 3 cups water with 1 1/2 cups of granulated sugar to a boil. Allow sugar and water to cool to room temperature add lemon juice. Pour into 3 13 x 9 inch baking pans and add your Rooh Afza, and place in freezer. Every 45 minutes, take the pan out and scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings and mixed well with the remaining liquid. Continue to freeze. Scrape every twenty minutes until no more liquid is in the granita. Serve.

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Turkish Pizza

Turkish Pizza Ingredients for the base500 gms pain flour 3 tbps hot water 1/2 tsp sugar 15gms or 1 Tbsp yeast 1 tbsp Olive oil For the topping 1 tbsp chopped tomatoes - 1 tbsp chopped onions - 1tbsp chopped garlic - 1 tbsp chopped mushrooms - 1 tbsp long sliced gerkins - teendli - marinated in olive oil - 1tbsp black olives - 1 tbsp feta cheese - 1 achari hari mirch ( pickled green chilli) chopped - 1 tbsp tomato sauce - made from garlic and basil Salt and pepper to taste. Method Dissolve sugar in water and mix in the yeast. Set aside for 15 mins till it becomes frothy. Make a firm dough with the plain flour, yeast mixture, olive oil and water. Cover and set aside to rest for 2 hrs. Dough will have increased in size at the end of 2 hrs. Combine all the ingredients for topping in a bowl. Roll out rested dough into desired size like a paratha. Put all the toppings on it and bake in a preheated oven at 350 Deg for 4-5 mins till crisp

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Aloo Cake with Gobi Sauce and Chilli Jam

Aloo Cake with Gobi Sauce and Chilli Jam Ingredients for Gobi Sauce  2 Tbsps Oil 1 Tsp Chopped Garlic 1 Cup sliced Onions 400 Gms Chopped Cauliflower 1 Cup Vegetable Stock 1/2 Cup Milk 2 Star Anise Salt to taste Pepper to taste  For the Aloo Cake2 Potatoes sliced 1/2 Deseded, Roasted and Peeled each red, yellow and green Capsicum 3 Tbsps Cheese 3 Tbsps Cream with Salt and Pepper Hot Water Salt Ingredients for the Chilli Jam 1 sliced each red yellow and green capsicum 1 cup apple vinegar/ regular vinegar 1/4 cup honey Salt Parsely/coriander to garnish To make Gobi Sauce Heat the oil in a pan. Add garlic and onion. Fry till onion is soft. Add cauliflower and stock and cook till stock reduces. Add milk, star anise, salt and pepper and cook for 2 mins. When cauliflower is soft put the mixture in a mixi and grind till a smooth paste is formed. Keep aside. To make Aloo Cake Cook Potato slices in boiling water and salt till soft. Take a greased mould and layer the potato slices with the red yellow and green capsicum adding cheese and cream in between the alters. Top with some more cheese and bake in a pre heated oven at 180 degrees for 15 to 20 mins. To make Chilli Jam Cook the capsicum with vinegar and honey till it gets a jam like consistency. Serve aalu cake with gobhi sauce and garnish with chilli jam and parsely/coriander leaves.

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Gulab Jaamun cheese cake

Gulab Jaamun cheese cake  Ingredients 1 Tbsp Gelatin Few Strands of Saffron Hot Water 2 Cups Cream  1/4 Cup Icing Sugar 2 Cups Mascarpone Cheese 1 Tsp Cinnamon Powder 1 Sheet Vanilla Sponge 1 Kg Mini Gulab Jamun 1 Lemon Zest 1 Tbsp Chopped Pistashew Method Whip the cream separately and add icing sugar. Mix mascarpone cheese to make it smooth. Soak the gelatin in hot water & mix properly and keep aside for 15-20 mins till it has bloomed. Also soak Saffron in hot water and keep aside for 15-20 mins Add cinnamon powder and fold cream & mascarpone cheese together Add gelatin and saffron water to this mixture  In the tray arrange the vanilla sponge on the base of a dish and spread the mixture on the top. Arrange the Mini Gulab Jaamun on top of the mixture grate the zest of one lemon on it and again cover the Mini Gulab Jaamun with the mixture. Set in fridge for 30-45 mins and serve

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Daastan-E-Paneer

Daastan-E-Paneer Ingredients  For Cottage Cheese Steak 4 Nos Paneer Steak (150 g each) 1 Tbsp Salt 1 Tsp Red Chilli Powder 1 Tsp Turmeric Powder 1 Tsp Ginger Garlic Paste For Marination2 Tbsps Mustard Oil 2 Tbsps Besan (Gram flour) 1 1 Lemon Juice 1 Tsp Chopped Coriander Leaves For Filling 1 Tbsp Oil 1 Tbsp Cummin Seeds 1/2 Tsp Hing Mixed in 1 Tsp Red Chilli Powder 1 Tsp Turmeric Powder 2 Tsp Coriander Powder 1/2 Cup Green Peas Salt To taste 1 Tsp Chopped Green Chilli 1 Tbsp Chopped Coriander Leaves For Creamy Upma 1 Tbsp Butter 4 Chopped Garlic Cloves 1 Chopped Onion 1 Tsp Chopped Green Chilli 1/2 Cup Chopped Button Mushrooms 1/2 Cup Suji (Semolina) 1 Tsp Salt 1 Tsp Black Pepper Powder 1 Cup Milk 1/2 Cup Water 2 Tbsps Butter 2 Tbsps Grated Mozzarella Cheese  1 Tbsp Chopped coriander Leaves  For asparagus 20 Stalks Of Asparagus  1 Tsp Salt 2 Tbsps Butter 1 Tbsp Chironji 1 Tsp Red Chilli Powder 1  Tsp Chaat Masala Method In a clean pan add mustard oil and besan and cook till a fine aroma appears. Keep aside to cool. Cut paneer into thick steak like triangles and make a slit on the cottage cheese steaks to make a pocket, sprinkle with salt and keep side for 10 mins. Now drain the water from paneer and apply bhunna besan, lemon juice, turmeric powder, ginger garlic paste, chopped coriander and green chilli the steak. Heat oil and add jeera, sauté now, add hinge mixed with some water. Add boiled green peas, sauté and add rest of the masalas. Sprinkle coriander and once it cools down, mash this mixture with the back of a spoon and stuff it in the paneer. To make Upma Finely chop onions, garlic and mushrooms. Melt butter and sauté onions, garlic and mushrooms. Add pepper powder and suji and sauté till brown. Now pour milk and cook until it becomes a homogenous mixture. Add some cheese, salt and chopped coriander and mix gently. For asparagus, keep water for boiling and add 1 tsp of salt. Peel asparagus stalk from ends and blanch it in boiling water for 10 seconds. Quickly take it out and put it in ice-cold water. Cool and drain. To assemble dish, grill the cottage cheese on both sides on a charcoal grill or alternatively heat a pan and cook on both sides. Separately melt butter and add chironji. Toss in asparagus, sprinkle chaat masala and again toss. Place asparagus on the centre of the plate ,now place lump of upma on the asparagus in the centre and place paneer steaks on top and on sides. Serve hot.   For Garnishing Deep Fry 2 strands of sphagetti noodles

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Olive stuffed prawns

Olive stuffed prawns in curd based kadhi served with coorgi rice balls and sambal olek Ingredients 8 pieces prawn ¼  cup Olive Oil 2 tablespoon Lemon Juice 1 tablespoon Parsley ¼  cup Olive Oil ¼  cup Butter ¼  cup French Bread Crumbs 1/8 cup Cheese (Mozarella) 1/8 cup Parmesan 1/8 cup Chopped Green Onion 1/8  cup Parsley 1/2 teaspoon Garlic Powder Method Peel prawn, butterfly, leave on tails. In a bowl, mix marinade of olive oil, lemon juice, hot sauce, and parsley. Marinate prawn 1 hour at room temperature (or up to 24 hours in refrigerator) Remove prawn from marinade. In another bowl, mix cup olive oil and next 8 ingredients; stuff prawn. Place prawn on broiler pan and broil until browned, about 4 minutes. Reserve to add to kadhi. Ingredients for Kadhi 2 Cups Sour Curd 4 tsp Besan 1/2 inch Ginger, chopped 2 Green chillies, chopped Salt To Taste Handful Corainder leaves 2 tsp Oil 1 Pinch Turmeric powder 1/2 tsp Cinnamon powder For the Seasoning 1/4 tsp Cumin seeds 1/4 tsp Mustard seeds Few Curry leaves 1 Pinch Asafoetida Method Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well. Make a paste of ginger, chillies, cinnamon and corainder leaves. Boil the curd mixture on slow heat and stir constinuosly. Add the ground paste, and boil again. Add prepared prawns. Heat oil in a pan, add all seasonings. Fry until they splutter. Pour this seasonings over guajarati kadhi. Garnish with corainder leaves and serve hot with rice. Ingredients for Kadambuttu (Coorgi Rice Balls)250gms fine rice flour 750ml hot water ½ teaspoon salt ¼ teaspoon sugar Method of cooking KadambuttuWash rice flour and mix with the measured hot water. Add salt and water, stir with a wooden spoon. Continue to stir all the time till the mixture resembles a soft dough. Spoon out a little of the dough on a plate. In a small bowl of water add 2 drops of oil. Dip finger into this mixture and rub onto both palms. Take approximately 1 tablespoon of the hot dough and roll into a smooth round ball. Do the same with the rest of the dough. Place the Kadambuttus in a vessel and cover with muslin cloth and steam for 20-25 minutes. Sambal Oelek Ingredients 500 gms red chile ½ cup  garlic, peeled and chopped ½ cup tender young ginger, peeled and chopped 2 stalks lemongrass, thinly sliced (white part only) 6 fluid ounces vinegar 1 cup sugar salt, to taste 1 tablespoon lime zest, chopped Method Blend the chillies, garlic, ginger and lemon grass in a food processor or mortar and pestle. While processing gradually add the vinegar. Place the pureed mixture into a saucepan and bring to a boil. Reduce the heat and simmer for 3 minutes. Add the sugar and stir until dissolved. Add the salt and lime zest. Remove from the heat, cool and bottle in sterilised jars.

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Kale Chane Ka Kebab with Mint Curd

Kale Chane Ka Kebab with Mint Curd Kale Chane ka KebabPreparation time: 30 minutes, Cooking Time- 30minutes, Serves 4 Ingredients 500 gms Bengal gram (kala chana)    5 medium onions, chopped 12- 15 garlic, chopped  2inches ginger, chopped   1 teaspoon salt    30 ml 2 tablespoons lemon juice  4 green chillies  ¼ cup coriander leaves, chopped 1 teaspoon red chilli powder  1 teaspoon garam masala powder 1 cup oil for deep-frying For the Spice mix  5 cloves    2 bay leaves   1”sticks cinnamon   4-5 black cardamoms   5 green cardamoms   ¼ teaspoon nutmeg powder    1 teaspoon cumin seeds   8 dried red chillies  2 tablespoons black peppercorns For the Stuffing ¼ cup mint leaves   10 green chillies, finely chopped 1 inch ginger, finely chopped 3 medium onions, finely chopped   125 g  unripe mangoes, finely chopped ¼ teaspoon salt   Method Soak the Bengal gram overnight. Peel and dice 5 onions.  Peel the garlic. Tie the ingredients for the spice mix in a piece of muslin or place in an infuser. Put the soaked gram in a pressure cooker with water reaching an inch above the gram. Add the chopped ginger, salt 1tsp, chopped onions, garlic and the spice bag and pressure cook for 15 minutes or till done. Remove the spices and grind them with a little of the cooking water to a fine paste. Grind the boiled gram using a little of the remaining water.  Add the ground spice paste, chopped coriander, lemon juice, chilli powder and garam masala to the paste. Mix well and adjust seasoning. For the stuffingMix together the chopped onions, green chillies, unripe mango and mint. And the chopped ginger. Shape the gram mixture into 15-16 small patties on your palm. Place a little stuffing in the centre and bring the edges of the patty together to enclose the stuffing.  Heat the oil in a girdle. Put the patties on the girdle. Cook over medium heat till nicely crisp on side. ( frying pan. Add a few patties at a time and shallow-fry on medium heat till golden brown and crisp at the bottom)  -to be deleted. Flip the patties over and cook the other side as well. Ingredients for Mint Curd Chutney1 cup Mint leaves 1/2 cup Coriander leaves 2 Green Chilies 2 Tbsp Curd Salt to taste Method To make the chutney just combine all the ingredients and blend in food processor. Ingredients for Stuffed Bhavnagri Mirch12 bhavnagri mirch 2 cups  boiled chicken 1/2 tsp cumin seeds (jeera) powder 1/2 tsp chilli powder 1/2 tsp dried mango powder (amchur) 1 medium onion finely chopped 1/2 tsp fennel seeds (saunf) powder ½ cup cheddar cheese, grated salt to taste 2 tsp oil Method Slit bhavnagri mirch lengthwise from one side not separating from the base. Remove seeds. Mix salt and all the spices to chicken. Stuff chicken mixture in mirch. Heat oil in a flat kadhai. Place stuffed mirch in the pan and turn the heat to low. Cover with a lid. Turn over the mirch once the underside is cooked. Cook from both sides, remove from heat and sprinkle cheese on top and toast in the oven till the cheese melts and serve.

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Noodle E Aag

Noodle E Aag Stir Fry Vegetables with basil and burnt thai bird chillis Ingredients ½  medium green peppers, julienned ½  medium red peppers, julienned ½  medium yellow peppers, julienned ½  medium carrots, julienned ¼  cups broccoli florets ¼ cups baby corn ¼ cup bak choi ¼ cup Chinese cabbage ¼ cup beans sprouts 3 tablespoons vegetable oil ½  tablespoons light soy sauce ½  teaspoon ground ginger 1 green onions, thinly sliced 1 Tbsp Dried Chili, Diced 1 tablespoons cornstarch ¼  cup broth Method  In a large skillet or wok, saute the vegetables in oil until crisp-tender, about 3 minutes. Combine soy sauce and ginger; add to pan with onion & dried chilies. Cook and stir for 1 minute. Combine cornstarch, broth and water until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Ingredients for Flat Noodles rolls with Bell Pepper couli stuffing500 gm all purpose flour 2 large eggs 150 ml water,plus extra id necessary a pinch of salt some corn starch for dusting For the Stuffing1 Green Bell Pepper/red pepper/yellow pepper 1 tsp Garlic (finely chopped) 1 tbsp oil ½ tsp salt ¼ th tsp pepper 1 tsp tobasco ½ cup spinach 2tbsp of mozzarella Method Smear oil on the pepper and put in the oven at 220 degree C for 5 mins Remove let it cool…remove the skin and the seeds Heat a pot of water and blanch the spinach. Put in on the side. Now in a mixture grind the garlic, bell pepper, spinach, salt, cheese and Tabasco To assembleTake the warm noodle sheets and spread the mixture on it and make rolls….and then cut into bite sized pcs. Serve with the stir fried veggies. Method Combine flour and salt in a large mixing bowl,sifted .Add in water and eggs,mix and knead into a stiff dough.Cover with wet cloth or paper towel,let it rest for 30 minutes. After resting,dust your table top or kitchen counter with some starch flour,roll dough into thin sheet and cut into broad strips or use paste maker to roll and cut the dough to your desire shape. Prepare a large pot (4 liter) of water with 2 drops of oil at high heat.When water rolling boil,add in cut noodles.Use a long chop stick to stir the noodles from sticking to each others.When noodles cooked which is floated,remove with large spider sieve and set aside.

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Sui Mai

Sui Mai (Momo ka Mama) Ingredients2 tablespoons chopped fresh cilantro 2 green onions, cut into 2-inch pieces 1 garlic clove 1 (1/2-inch) piece peeled fresh ginger 1 cup sliced cabbage 1 table spoon soy sauce 1/4 teaspoon kosher salt ¼ teaspoon pepper 2 tbsp bread crumbs 20 wanton wrapper 2 teaspoons sesame oil 1/2 teaspoon Asian chili sesame oil or other chili oil For the Salsa DipTomatoes – 100 gms, chopped Garlic – 2 tsp, chopped Onions – 50 gms, chopped Tomato ketchup – 3 tbsp Green chillies – 1 tsp, chopped Salt – 1tsp Pepper – 1 tsp Method  Combine cilantro, onions, garlic, and ginger in a food processor; process until finely chopped. Add 1 cup cabbage, salt & pepper; pulse 10 times or until finely chopped. Add bread crumbs; pulse until combined. Place cabbage mixture in a medium bowl. Moisten edge of wanton wrapper with water, working with 1 skin at a time (cover remaining skins to keep them from drying). Spoon about 1 tablespoon mixture into center of circle. Gather up edges of skin around filling; lightly squeeze skin to adhere to filling, leaving top of dumpling open. (If skins do not open enough to mixture, use the tip of a knife to separate dough and form pockets.) Repeat procedure with remaining skins and filling. Place dumplings in a large bamboo steamer lined with parchment paper or cabbage leaves. Working in batches, steam for 9 minutes or until filling and wrappers are lightly firm. Combine oils, and drizzle over tops of dumplings.

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Hung Curd Tiramisu

Hung Curd Tiramisu Ingredients 1 Eggless sponge cake, 6 inch 4 teaspoons Vanilla Custard powder 1 1/2 cup Milk 6 teaspoons Sugar 1 tablespoon Instant coffee powder 4 tablespoons Hung curd 3 tablespoons Whipped cream MethodSlice the cake horizontally into three slices. Mix custard powder in a little cold milk. Heat the remaining milk in a pan, add the custard powder mixture and cook, stirring continuously, till it begins to thicken. Add sugar and stir till it dissolves. Set aside to cool. Heat a cup of water in a pan. Add one teaspoon instant coffee powder and mix. Set aside to cool.Add hung curd to the cooled custard and mix. Add the whipped cream and mix well. Place the base slice of the cake in a glass bowl. Pour some of the coffee decoction over it and let it soak well. Spread some of the custard mixture all over it. Soak the remaining cake slices in the remaining coffee decoction. Place another cake slice over the one in the bowl and spread some of the custard mixture all over it. Cover it with the third cake slice. Pour the remaining custard mixture over it and spread it over the top and the sides of the sandwiched cake. Put the remaining instant coffee powder in a small sieve and sprinkle it all over the top of the tiramisu. Keep it in the refrigerator to set for at least one and a half hours. Serve chilled.

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Curry and Amchur Fondue

Curry Fondue Ingredients1/2 cup Fresh Cream 1/2 cup Milk 1/4 teaspoon Sea Salt 3/4 teaspoons Red Chili Flakes 1/2 teaspoon Crushed Garlic Paste 1/2 teaspoon Curry Powder 1/2 teaspoon Roasted White Cumin Seeds 1/3 teaspoon Grated Mozarella MethodHeat milk & cheese in a saucepan and keep stirring till cheese melts. Transfer mixture to a fondue bowl. Stir in the remaining ingredients & mix well Serve with sliced cucumbers, carrots or mini bread bites Amchur Fondue Ingredients1/2 cup Fresh Cream 1/2 cup Milk 1/4 teaspoon Sea Salt 3/4 teaspoons Red Chili Flakes 1/2 teaspoon Crushed Garlic Paste 1/2 teaspoon Amchur 1/2 teaspoon Roasted White Cumin Seeds 1/3 teaspoon Grated Mozarella MethodHeat milk & cheese in a saucepan and keep stirring till cheese melts. Transfer mixture to a fondue bowl. Stir in the remaining ingredients & mix well Serve with sliced cucumbers, carrots or mini bread bites

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Sol Kadi Sorbet

Sol Kadi Sorbet Ingredients2 Cups Water 8 Kokam Fruits 1 Grated Coconut 1 Tsp CHopped Ginger 1 Tsp Chopped Garlic 1 Tsp Cumin Seeds Salt to Taste 3 Tsps Sugar 1 Red Chilli 2 Cups Water For Garnishing1 Slit Red Chilli 1 Parsley Stem MethodBoil kokam in water and keep aside Grind all the ingredients and strain to extract all the juice Mix with strained kokam water and freeze overnight. Grind in a mixie and freeze again. Repeat this process 3 times to get your sorbet ready.

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Fish Gezado

Fish Gezado Ingredients for the Paste 3 Whole Red Chillies 3 Slit Green Chillies 1 Tsp Garlic 3 Pcs Ginger 10 Cloves 1/2 Tbsp Black Pepper 1/2 Tbsp Cumin Seeds 1 Cinamon Stick 1/2 Tsp Turmeric Powder 4-5 Tbsps Water 4 Tsps Vinegar For the Gravy 3 Tbsps Oil 1 Cup Chopped Onions 1/2 Cup Chpped Tomatoes 1 Tsp Salt 1 Tsp Ginger And Garlic Paste Curry Paste Fish 1/2 Tsp Sugar 2 Tbsps Chopped Coriander Leaves To make Fish Gezado Apply salt to Filet of Fish and keep aside for 10-15 Mins Grind together green chillies, red chillies, ginger, garlic, cloves, cumin seeds, black pepper, cinnamon, turmeric, water and toddy vinegar / white vinegar for 4-5 mins and keep aside. Shallow fry salted fish filet for 30secs on each side. Heat oil in a pan Fry onion, tomatoes, ginger and garlic paste, salt and ground masala Add 1/4th cup water Cook till oil separates from the masala Add fish , ½ Tsp sugar and coriander leaves and cook for 1-2 mins.

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Alila Diwa Benasthali

Alila Diwa Benasthali Ingredients3 Tbsps Oil 1/2 Tsp Mustard Seed 1 Cup Chopped Onion 1/2 Cup Chopped Tomatoes 1/2 Tsp Turmeric Powder 1/2 Tsp Cumin Powder 1 Tsp Coriander Powder 1 Tsp Onion Garlic Paste 1/2 Cup Water 1/2 Cup Coconut Milk 1/2 Cup Boiled Potatoes 1/2 Cup Boiled Cauliflower 1/2 Cup Chopped French Beans 1/2 Cup Chopped Carrots 4-5 Sliced Green Chillies 1 Tsp Salt 1/2 Tsp Sugar 5 Curry Leaves 1/2 Cup Grated Coconut 1/2 Cup Chopped Coriander Leaves MethodHeat oil in a pan. Add mustard seeds. When they crackle add onions and fry till soft. Add tomatoes, turmeric powder, cumin powder, coriander powder, ginger and garlic paste and water. Cook till oil separates from masalas. Then add coconut milk and add all the vegetables. Then add green chillies, salt, sugar and curry leaves. cook till vegetables are soft / done. Then add grated coconut and coriander leaves and serve.

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Plum Cake and Craft Sugar Flowers

Plum Cake and Craft Sugar Flowers Ingredients250 Gms Butter 250 Gms Sugar 5 Eggs ½ Tsp Vannila Essence 250 Gms Raisins 30 Gms Papaya 30 Gms Cherries 30 Gms Dates 30 Gms Sweet Lime 30 Gms Orange Peel ½ Tsp Caramel Colour Ingredients for Spice powder 1 Clove 1 Inch Cinnamon Stick 4 Cardamoms ½ Nutmeg Method Beat sugar and butter till creamy. Add eggs one at a time, beating continuously. Then add the ground spice mixture and vanilla essence and beat again. In another bowl, sieve together half tsp of baking powder with maida. Add all the cut dry fruits, candied peels and nuts to the maida and mix thoroughly till the maida coats all the ingredients. With a light hand, fold in the maida mixture with the butter, sugar and egg mixture. Grease a baking dish and line it with butter paper. Pour this mixture into the baking dish and bake at 250-350 degrees for 10 minutes and then at 200 degrees for 2 hours. Ingredients for Gum Paste 12 Gms Gelatin 4 Tbsps Water 2 Tsps Liquid Glucose 500 Gms Icing Sugar Cornflour - Small Bowl (as required) Food Colour for Flower Painting MethodMix water and gelatin in a bowl and set aside for 10 minutes for it to bloom. Then melt the gelatin. In another pan, melt the liquid glucose till clear and add the gelatin to it, stirring continuously with the flame on. Transfer to a bowl and add icing sugar little at a time and knead to form a clay dough like consistency. To make sugar craft flowersRoll the gum paste dough out like a chappati using corn flour. Cut out a petal shape by using a cutter/ Press this petal on a vein mould to give the petal its veins. apply water to the bottom half of the petal and roll it to form a cone. Place on a  cone shaped mould to dry for 24 hrs. Cut out 3 small and 2 large petal. Pierce each of them them from the bottom with a wire and repeat the process with the vein mould. Use a blunt stick dipped in corn flower to press the edges of the round cut out in a back and forth movement to get a petal effect. Place these petals on a  rolling pin with the veins facing upward so that the petals take the curved shape of the rolling pin . Leave to dry for 24 hours. When dry place the cone shaped petal in the centre and the 3 small ones without he two large petals around it. Tie with a string till tightly bound. Paint with desired food colour using a little colour and using water to spread it on the whole petal. Leave to dry for half a day. Fondant icing and cake decoration Ingredients for fondant icing 12 Gms Gelatin 4 Tbsps Water 6 Tsps Liquid Glucose 500 Gms Icing Sugar Cornflour - Small Bowl (as required) Food Colour for Flower Painting MethodMix water and gelatin in a bowl and set aside for 10 minutes for it to bloom. Then melt the gelatin. In another pan, melt the liquid glucose till clear and add the gelatin to it, stirring continuously with the flame on. Transfer to a bowl and add citric solution and lemon juice. Then add icing sugar little at a time and knead to form a clay dough like consistency. To make fondant icing cake decoration Cover the top and the sides of the plum cake by rolling out 500 gms of marzipan. Use the rolling pin on the cake to get a smooth surface. Roll out the fondant icing and place it over the marzipan covered cake and smoother it on all sides. Roll out another fondant round. Use a scallop cutter to make the edges frilled like lace. Use a lace cutter to give the edges a hakoba lace effect. Place this on the fondant covered cake using a rolling pin to transfer the round fondant sheet from your working table to the cake. Decorate with flowers and present.

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Brownie Lollipops

Brownie Lollipops Ingredients for Cake:1 cup all-purpose flour 1/3 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt ½ cup butter, softened 1 cup packed light brown sugar 2 large eggs at room temperature 30 minutes 1 teaspoon pure vanilla extract 1 cup whole milk Method Preheat oven to 175°C with rack in middle. Butter bottom and side of pan, then line bottom with a round of parchment. Sift together flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to medium-low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture (batter will appear curdled). Transfer batter to cake pan and smooth top. Bake until cake begins to pull away from side of pan and a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool cake in pan 5 minutes, then invert onto a rack and cool completely, about 1 hour. Ingredients for the Chocolate Sauce1 cup. whipped cream cheese ½ cup granulated sugar 3 cups dark compound chocolate (melted) Assorted Sprinkles, Gems You will also need lollipop sticks / toothpicks / Satay Sticks Method Crumble the cake with hands or food processor, and put crumbs into a large bowl. Combine ½ cup chocolate, whipped cream cheese, and sugar in a medium bowl. Mix this mixture into the cake crumbs thoroughly. Form 1 tbsp-sized balls, and stick onto lollipop sticks. Roll the cake balls in the melted chocolate. Then dip in and freeze for approximately 30 minutes to harden shell.

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Masala Baked Eggs

Masala Baked Eggs Ingredients1 tbsp butter 4 tbsp cooked chopped spinach, that's been squeezed to extract excess liquid 2 eggs, 2 separate dish 1⁄2 tomato, 2 tbsp heavy cream 2 tbsp grated parmesan 1⁄2 tsp oregano 1⁄4 tsp grated nutmeg Salt and freshly ground black pepper to taste Method Heat oven to broil. Grease two 8-oz. gratin dishes with butter. To each dish, add 2 tbsp. spinach. Using your fingers, make 2 wells in each pile of spinach and crack 2 eggs into each dish. Cut tomato into 4 wedges and nestle 2 wedges on opposite sides of each dish. Pour 1 tbsp. heavy cream into each dish. Sprinkle each dish with 1 tbsp. parmesan, 1⁄4 tsp. oregano, 1⁄8 tsp. nutmeg, and salt and pepper to taste. Transfer to oven rack and broil until the cheese is golden brown, the whites of the eggs are set, and the yolks are still slightly soft, about 5 minutes. Use tongs and a kitchen towel to transfer dishes to 2 serving plates lined with paper napkins to prevent the dishes from slipping.

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Rajma Burger

Rajma Burger Ingredients250 gms Kidney Beans (Rajma), mashed 1/4 cup onion, finely diced 1 clove garlic, minced 2 Tbs. bread crumbs 2 Tbs. chopped fresh parsley 1 Tbs.   Ketchup 1/2 tsp. Chili  Powder 1/2 tsp. Curry Powder 1/4 tsp. Ground Cumin Seed 1/4 tsp. Salt 1/8 tsp. Black Pepper Powder 1 slice Cheese Method In a large bowl combine the mashed kidney beans, onion, garlic, bread crumb, parsley, ketchup, chili powder, curry powder, cumin, salt, and pepper. Mix well and chill for 15 minutes. Form into burgers and fry in a small amount of oil, or in a nonstick pan with oil, over medium heat. Toast a burger bun, spread butter top with lettuce, tomato, cucumber, onion, patty and cheese.

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MasterChef Ka Maharaj Palak Halwa

MasterChef Ka Maharaj Palak Halwa Ingredients for Sweet  Cheesy Basil ½ kg: Spinach 10-15 nos. Fresh Basil leaves ½ cup: 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) MethodIn a pan combine spinach with basil and milk and heat for 5-7 minutes till spinach softens but does not change colour. Puree the spinach mixture in a blender taking care not to overgrind (as this will make the spinach black). Heat khoya in a frying pan till it softens and becomes moist. Mix in caster sugar and spinach puree and cook for 1 minute. Mix in cinnamon powder, ricotta cheese, cranberries and pistachios and cook for 1 more minute. Serve hot.

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Kaagazi Murgh

Kaagazi Murgh  Ingredients for Kebab Chicken mince – 300 gms Cashew nuts – 1 tbsp Brown onion paste – 1 tbsp Garam masala -  ½ tsp chilli powder -  ½ tsp Salt – to taste Green coriander – 1 tsp (chopped) Ginger – 1 tsp (chopped) Garlic – 1 tsp (chopped) Green chillies – 1 tsp (chopped) For the filling (stuffing)Mushrooms – 1 tbsp,fine chopped Dill leaves – 1 tsp, chopped Prawns – 2 pcs, 1 tbsp chopped Mozarella cheese – 1 ½ tsp grated Ginger garlic paste -  ½ tsp Ajwain – ½ tsp grpunded Black pepper powder – to taste Haldi powder - a pinch Salt – to taste Red chilli powder – to taste Butter – 1 tsp Spring onion leaves -  a few Banana leaves – 1 pc Green peas - chopped Olives – green and black – 1tbsp For almond chutney Almonds – 50 g Yogurt – 1 tbsp Lime juice – 1 tsp Cumin powder – 1 tsp Red chilli dry whole – 3 pcs Black salt – to taste Garlic – 1 tsp Hing – a pinch To make the chutney Boil the almonds and dry red chillies (seedless)then peel the almond and mix all the ingredients. Blender n process just to blend – make a fine paste and your chutney is ready to serve. Method Make a paste of chicken mince and add cashews n brown onion in a mixer. Then add or mix all the ingredients one by one in it. Knead the mixture well. Take about 1 ½ tbsp of this mixture in your hand, place in the centre of palm. Roll it to form a smooth ball. Flatten it on the pan. The kebab sheets are as thin as paper and should be big in size. Lower heat and fry on non-stick pan until kebabs are well done. Heat butter on a pan, add ajwain and cook for 10 secs. Add chopped prawns and cook for 2-3 mins. Then add mushrooms, green peas, olive, ginger-garlic paste, salt and pepper, haldi and cook for 2-3 mins. Lastly add dill leaves and mozzarella cheese, cook for a min and turn off gas. Fill stuffing in kebab sheet and roll very gently like a seekh kebab. Put spring onion leaves with the kebab, cut into 2 pcs, and serve on a banana leaf.

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Chettinad Flavored Mutton

Chettinad Flavored Mutton with Caramalised Onion Walnut Chutney and Iddipams Ingredients for Chettinad Mutton Mutton cut into small pieces – 1 kg Mustard seeds – 1/2 tsp Onion chopped finely – 2(large) Curry leaves – 1 sprig Tomato sliced – 2 Salt – to taste Oil – as needed For Grinding:- Shallots(Kunjulli) – 7-8 Ginger – 1 inch size piece Garlic pods – 7-8 Cinnamon(Karuvapatta) – 2 pieces Cloves (Grambu) – 4 nos Fennel seeds(Perumjeerakam) – 1/2 tsp Cumin seeds(Jeerakam) – 1/2 tsp Pepper corns(Kurumulagu) – 3-4 Chilly Powder – 2 tsp Coriander powder – 2 tsp Turmeric powder – 1/2 tsp Grind all the above ingredients into a coarse paste and keep it aside. Method Marinate the mutton pieces in the ground paste and salt for 30 mins.Heat little oil in a pressure cooker,add the marinated mutton pieces and cook until the mutton becomes tender(upto 4-5 whistles). Heat oil in a different pan and allow mustard seeds to splutter.Add in curry leaves and onions and saute until onion turns golden brown.Add tomatoes and saute until they become soft.Finally add the cooked mutton pieces and fry it till the oil seperates. Ingredients for Iddipams1 and 1/2 cup rice Coconut oil Salt MethodSoak the rice in water for around 3-4 hrs. Grind it to a smooth paste with coconut and salt, adding required amount of water. Its okay if the batter becomes watery. Now heat this batter in a nonstick(preferably) pan. Keep mixing till all water evaporates and the dough becomes dry.Make balls of the dough and steam them in cooker or steamer (I have a pasta cooker which I use to make rice daily. I use it as steamer also). Steam for 15mins. Take out the balls, put them in press(apply some coconut oil to the press before putting the dough) and press to make the shevayi. They cool immediately, so close them in a tight vessel. Usually these are served with either mango pickle or soyi rosu(sweetened coconut milk). I like to eat it with coconut chutney also. Ingredients for Walnut Onion Dip 1 slices whole wheat bread, toasted 1/4 cup walnuts 4 garlic cloves, chopped ¼ cup onion 2 tablespoons fresh lemon juice 1 tablespoon extra virgin olive oil 3/4 cup water 2 tablespoons fresh parsley leaves salt and pepper Method Place the toast in a food processor and process into fine crumbs, with the motor running, add the walnuts and garlic and process until they are ground fine.2 Add the remaining ingredients with the motor running and process until smooth, adding more water if the mixture seems too thick.3 Scrape the mixture into a bowl, and season to taste with salt and pepper. Serve immediately ot it will turn dark in color.

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Chora Faari Crispy Kamaal

Chora Faari Crispy Kamaal  White Bean Pate with beet wedges and orange supreme served with Chora Fali Ingredients for White Bean Pate1 cup  white beans, boiled 1 clove garlic 2 tablespoons minced red onion 1 tablespoon finely chopped fresh flat-leaf parsley 1 tablespoon extra-virgin olive oil 1 tablespoon water 2 teaspoons fresh lemon juice 1/4 teaspoon salt 1/8 teaspoon black pepper Method Combine all ingredients in a medium bowl and mash together. Cover and chill until ready to serve. Ingredients for ChorafaliBesan (Chana dal flour) - 1cup Urad dal flour - 1/2 cup Oil - 1 teaspoon Red chilli powder - 1 teaspoon Cooking soda - a pinch Normal salt & Black salt to taste Method Boil 1/2 cup of water and add oil, salt and soda into it. When water gets warm, knead a dough. Keep aside for 15 minutes. Make small balls of dough and roll out very thin rotis of it. Cut it in to strips. Deep fry in oil on medium flame. Sprinkle red chilli powder and black salt on it. To serve spread the bean pate on the chorafali with beet wedges and orange supremes on the side.

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Stuffed Sheermal with Chakrafool Honey Glaze

Stuffed Sheermal with Chakrafool Honey Glaze Ingredients For the dough250 gms cup white flour 1 cup clarified butter Half cup milk Salt to taste For the StuffingHalf cup keema 2 tablespoon of cut dry fruits 1 teaspoon sugar For Chakrafool Honey Glaze1 cup water 1 cup sugar 2 chakrafool 2 tablespoon of honey For the topping 4 tablespoon of Saffron Milk Mixed dry fruits MethodMake soft dough with white flour, ghee and salt. Heat the khoya on a pan and then mix it with sugar and dry fruits in a bowl. Boil water, sugar and chakrafool till it becomes syrup Turn off the gas and add honey to it Stuff the dough with the khoya dry fruits mixture and roll them like parathas Cook the rolls in an oven or a tandoor till they turn brown. As soon as you take the rolls out of the oven, pour a small spoonful saffron milk over it. Garnish with sugar syrup and dry fruits and serve.

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Shammi Kebab

Shammi Kebab Ingredients500 gms Mutton keema Half a teaspoon of Red Chilli Powder 1/4th teaspoon Cumin seeds 1/4th teaspoon Black Pepper 1/4th tablespoon big Cardamom pieces 2 tablespoon of yellow dal ½ tablespoon of sliced garlic ½ tablespoon of sliced ginger 10 Green cardamoms Pods ½ a tablespoon clove Salt to taste 1 tablespoon Karim’s Garam Masala/Garam Masala 1 egg For the StuffingFinely chopped onions, green chilies and coriander leaves MethodMix the keema with all other ingredients and boil for 30 minutes. Grind this mixture to a paste once it is cool. Add a tablespoon of Karim garam masala and an egg to it and make small lemon-sized balls of the mixture. Stuff the balls in the middle with half a tablespoon each of the cut onions, coriander and green chilies. Deep fry the balls in oil till they turn brown.

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Aloo Gosht

Aloo Gosht Ingredients1 cup clarified butter 1 Kg Mutton 1 Cup Curd 1 tablespoon Black Pepper 1 tablespoon Cumin seeds powder 1 tablespoon Red Chilies Powder 2 tablespoon Coriander Powder 8 small Cardamom Half a tablespoon of Turmeric 1 tablespoon Onion-Garlic Paste 10 pieces of Cloves Salt to taste 1 tablespoon of finely cut ginger 4 tablespoon of fried onions ½ tablespoon Cardamom pieces 2 cups of cut potatoes ½ tablespoon Karim’s garam masala MethodHeat ghee in a pan and add the mutton, curd, black pepper, cumin seeds, red chili powder, small pieces of cardamom, cloves, coriander powder, turmeric, onion-garlic paste, ginger and salt to taste. Cover the pan with a lid and cook it for 5 minutes. Add fried onions, cardamom, cut potatoes and add Karim’s garam masala. Let it cook for another 45 minutes with the lid put on. Garnish with coriander leaves and serve hot.

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Baklava

Baklava  Preparation Time  60 minutes Cooking Time, 60 minutes; Serves 8 Ingredients for the phyllo pastry450 g refined flour   1 tablespoon vinegar         1 teaspoon oil             1 teaspoon lemon juice     1 cup hot water          200g butter  For the filling450 g mixed nuts (walnuts, pistachios, almonds), finely chopped 1 teaspoon cinnamon powder For the syrup1 cup water  ½ cup caster sugar 1 teaspoon vanilla essence ½ cup honey  To serve Sugar syrup Pistachio flakes Honey (optional) Gulkand Method For the phyllo pastryPlace half the flour in a bowl and mix in the vinegar, oil, lemon juice and hot water. Knead the dough on a floured surface till it is stiff. Divide the dough into 20 parts. Roll out each part into a very thin, almost translucent sheet, like a roomali roti. Cut into an 8-inch square, cover with a damp cloth and set aside. If using a pasta machine pass the dough through the machine till you reach mark 1. Dust with flour several times. Cut into squares and cover with a damp cloth. For the filling and sauceIn a bowl, toss the chopped nuts with cinnamon. Set aside. In a pan, heat together the sugar, honey and vanilla. Bring to a boil, lower the heat and simmer for 20 minutes. To assemble the baklava Preheat the oven to 170C/325F/Gas 3. Butter the base and sides of an 8-inch square pan or tin. Spread two sheets of pastry on the base of the pan one on top of the other. Brush with melted butter, then add 2 more sheets. Repeat till you have about 8 layers of butter and pastry.  Sprinkle two to three spoonfuls of the nut mixture on top. Repeat the layers of pastry, butter and nuts. Use a sharp knife and cut the pastry into squares or diamond shapes while still in the tin. Bake in the preheated oven for 1 hour, or till the pastry is crisp. Remove the baklava and pour the prepared sugar syrup all over the baklava; sprinkle with pistachio flakes. Set aside to cool. To serveArrange pieces of baklava on a plate. Drizzle with sugar syrup and sprinkle with pistachio slivers. For extra sweetness add some honey as well! Footnote: People have a sweet tooth but God has given me 32 sweet teeth! This is one of those recipes which has all of them craving for more. Note: Commercial phyllo pastry is made by machines as it has a texture that is very difficult to achieve by hand.   Use 450 g of readymade phyllo dough for this recipe.

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