Guncha-O-Bahar recipe by Rohit Gambir

Ingredients
1 kg: Cauliflower (separated into florets)
1 ½ tsp: Ramdev Turmeric powder
To taste: Salt
2 tbsp: Lemon juice
For frying: Fortune Refined Oil
4 tsp: Ginger paste
4 tsp: Garlic paste
1 ½  tsp: Ramdev Red Chilli powder
7 tbsp: Malt Vinegar
1/3rd cup: Gram flour
½ tsp: Ramdev Cumin powder                
1 cup: Amul Curd (whisked)
120 gm: Khoya (grated)
1 tsp: Ramdev Coriander powder
2 tsp: Fennel powder (Saunf)
1 tsp: Saffron
1 tbsp: Amul Milk
6 tbsp: Amul Ghee
1/3rd cup: Onion (finely chopped)
5 tsp: Almond paste
1 ½ cups: Tomato puree
½ tsp: Ramdev Garam Masala powder
½ tbsp: Kewra essence
½ tbsp: Rose water

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

2. In a bowl mix ginger paste, garlic paste, 1 tsp red chilli powder, salt and vinegar and marinate blanched
cauliflower with it for 15 minutes. Drain off the excess marinade.

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

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

5. In a bowl combine curd, khoya, coriander powder, fennel powder, ½ tsp red chilli powder, ½ tsp turmeric
powder and salt and keep aside. Heat milk till lukewarm, dissolve saffron and keep aside. 

6. For the gravy in a saucepan heat ghee, add onions and sauté till golden brown. Mix in almond paste and
tomato puree and cook till oil separates. Add curd mixture and cook till a thick gravy consistency is achieved
and sprinkle over with garam masala powder.

7. Mix fried cauliflower into the gravy and simmer till hot. Remove from flame and mix in kewra essence and
rose water and serve hot.
Rasgulla Cake recipe from MasterChef India judges

Ingredients:

2 cups: Refined flour

1 tsp: Baking powder
¾ tbsp: Soda bicarb
1 cup: Amul curd
A few drops of Vanilla essence
¾ cup: Milk
¾ cup: White butter
¾ cup: Caster sugar
6 tbsp: Cocoa powder
500 gm: Chhena
2 nos. Star anise
3 cups: Sugar
400 ml: Non-dairy cream
3 nos. Tangerines
3 nos. Sweet limes
1 nos. Butter paper

Method:

1. Preheat oven to 170*C. Grease a cake tin and line it with butter paper.
2. Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm.
3. Whisk the curd, caster sugar, butter and vanilla essence together till smooth and frothy.
4. Fold in the flour mixture alternating with milk. Mix quickly but gently to a smooth batter.
5. Pour into the cake tin and bake on the centre rack for 20 minutes.
6. Meanwhile in a saucepan mix 3 cups of sugar with ½ cup milk, 2 cups water and star anise. Place on flame
and stir till sugar dissolves. Bring the mixture to a boil.
7. While the sugar syrup is cooking, grate/crumble the chhena, mix in 1 tsp flour and knead till very smooth
and light. Shape into small balls.
8. Check the cake. Insert a skewer or knife in the centre. If it comes out clean, remove cake from the oven
and after a few seconds, demould it and leave to cool.
9. Check the sugar syrup. Clarify it by spooning off the grey layer. If syrup has come to a boil, gently add the
chhena balls and poach them till done. To test whether rasgullas are cooked, drop one in a deep bowl full of
water. If it sinks to the bottom, the rasgulla is cooked.
10. If rasgullas are done, remove and cool.
11. Whip the non-dairy cream till soft peak stage. Cut the cake into three horizontal layers. Cut rasgullas in
half. Peel and cut tangerines and sweet limes into segments.
12. Arrange one layer of the cake on a presentation plate. Arrange the rasgullas and place one more layer on
top.
13. Fill half the whipped cream into a piping bag with a large star nozzle. Cover the cake with the remaining
cream. Arrange the tangerines and sweet limes as shown. Pipe stars onto the cake using the piping bag and
chill till set.
Chocolate Rasmalai Terrine by Kunal Kapoor

Ingredients:

Cooking Chocolate: 500gms

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

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

For pea stuffing

1 tbsp Amul ghee
1 tsp cumin seeds
A pinch asafoetida
1 tsp finely chopped ginger
1 tsp finely chopped green chillies
½ tsp chilli powder
1 cup green peas, boiled
1/3 cup finely chopped cashews
1/3 cup roasted and crushed peanuts
Salt to taste

For parcels
3 nos. filo sheets
1 tbsp Amul butter

For lemongrass makhani

1 large onion, cut into chunks
3 green chillies, roughly chopped
1 inch ginger piece
5 tomatoes, cut into halves
4 nos green cardamom
1 stick cinnamon
5 to 6 peppercorns
4 whole cloves garlic
1 ½ tsp roughly chopped fresh lemongrass
1 bay leaf
Salt to taste
2 tbsp Amul butter
2 tbsp Amul cream

For Green tomato chutney

5 nos. green tomatoes, roughly chopped 
200 ml vinegar
300 gm sugar
Salt to taste
Black salt to taste
1 tsp roasted and crushed cumin seeds
1/3 cup finely chopped onions 
1 tsp chilli powder
Method

For stuffing

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

2. When the seeds crackle, add finely chopped ginger, green chillies and asafoetida and sauté for 2 minutes.
3. Add cashews, peanuts, green peas, chilli powder and salt and cook on a medium flame for 5 to 7 minutes.
4. Keep aside to cool.

For lemongrass makhani

1. Combine onions, chillies, ginger, tomatoes in a broad pan and add water just enough to soak the
ingredients. 
2. Tie cardamom, cinnamon, peppercorns, garlic, lemongrass and bayleaf in a muslin cloth and add to the
above ingredients.
3. Cook on a medium flame till the mixture reduces and the tomatoes soften.
4. Once cooked, discard the muslin cloth bundle and strain the remaining mixture using a Chinese strainer.
Crush as much as you can using a round ladle while passing the mixture through the strainer.
5. Return the strained mixture back to the saucepan and add salt, butter and cream.
6. Simmer on low flame for few minutes.

For Green tomato chutney

Combine all the ingredients in a deep pan and cook on a medium flame till it becomes half the volume
(reduces). Keep stirring in between while cooking.

How to proceed
Brush each filo sheet with butter and stuff with the green pea filling.
Fold and brush again using butter.
Bake in a preheated oven at 160 C for 18 minutes or till pale golden brown in colour.
Serve with lemongrass makhani and green tomato chutney.
Golgappa Shooters

Ingredients:

For stuffing 
2 packets: Golgappa Puris
4 nos. Medium-sized Potatoes (peeled, boiled and mashed)
¾ cup: Chickpeas (boiled and coarsely crushed)
to taste: Black salt
to taste: Red Chilli powder
3 tbsp: Coriander leaves (finely chopped)

For the flavoured paani

Apple and Tea
1 nos. BlackTea bag 
2 tbsp: Lemon juice 
250 ml: Apple juice  
7-8 nos. Mint leaves (finely chopped)
1tsp: Sugar

Tomato and celery

250 ml: Tomato juice 

1 tsp: Tabasco sauce
To taste: Salt 
To taste: Black Pepper powder
2 tbsp: Lemon juice
1 tsp: Celery (finely chopped)
1 tsp: Coriander

Guava and mint

250 ml: Guava juice
To taste: Black salt
To taste: Black Pepper powder
1 tsp: Cumin seeds powder

Orange and dill

250 ml: Orange juice 
1½ tbsp: Dill (finely chopped) 
To taste: Black salt
To taste: Black Pepper powder
1tbsp: Lemon Juice
Mint Chutney
1 bunch: Mint leave
To taste: Salt
To taste: Black salt

Method:

1. For stuffing, combine mashed potatoes with chickpeas, black salt, red chilli powder and coriander leaves
and mint leaves. Keep aside.
2. For Apple and Tea paani, bring 1 cup water to a boil, add tea bag and simmer for 1 minute. Remove the tea
bag and cool the water. Mix in lemon juice, apple juice and mint leaves and refrigerate to chill.
3. For Tomato and Celery paani, mix all ingredients thoroughly and refrigerate to chill.
4. For Guava and Mint paani, combine guava juice, lemon juice, mint leaves and black salt. Lightly roast
cumin seeds and grind to a powder using mortar pestle. Mix into the guava juice and refrigerate till chilled.
5. For Orange and Dill paani, combine orange juice, lemon juice, chopped dill and black salt and refrigerate till
chilled.
6. To serve, break a hole in the golgappa puris and stuff with 1 tbsp of spiced potato filling. Dip into any of the
prepared flavoured paanis and serve immediately.
Spiral Cone Chaat recipe

Ingredients

For cones
1 kg+for dusting: Maida
150 gms: Amul Ghee
To taste: Salt
For frying: Fortune Refined Oil

To be mixed into a filling

4nos. Medium-sized Potatoes (peeled, boiled and diced)
¾ cup: Chickpeas (boiled)
4 tbsp: Saunth chutney
3 tbsp: Green chutney
3 tbsp: Amul Curd
1/3 cup: Onion (finely chopped)
1/3 cup: Tomato (finely chopped)
1 tbsp: Chaat masala
3 tbsp: Coriander leaves (finely chopped)

For Saunth Chutney

½ cup: Tamarind Paste
½ cup: Jaggery (grated)
½ tbsp: Ramdev Red Chilli powder
½ tbsp: Ramdev Dry Ginger powder
¼ tbsp: Ramdev Cumin powder
¼ tbsp: Ramdev Black Pepper powder
½ tsp: Black salt
½ tbsp: Cumin seeds (roasted and crushed)

For Green Chutney

1 bunch: Coriander leaves
1 bunch: Mint leaves
10-12 nos. Green Chillies
2 piece: Ginger
To taste: Salt

Method

1. Combine maida, ghee, salt in a glass bowl and knead to a semi stiff dough using water. 
2. Divide the dough into roundels. Shape each roundel into a chapati, using minimal flour for dusting.
3. Using a knife, cut into thin long strips.
4. Roll these strips around the cone mould like a coil, starting from the pointed end towards the broader end,
till the entire cone is uniformly covered with the strips. Seal well to ensure that it doesn’t open.
5. Follow the same procedure for the remaining dough.
6. Heat oil in a deep kadhai and deep fry the cones till they turn golden brown in colour. Drain on absorbent
paper.
7. Once the cones have cooled a bit, shake them off the cone mould. Keep aside.
8. Combine all the ingredients for the filling. 
9. For saunth chutney, in a frying pan, combine tamarind pulp with ¼ cup water and bring to a boil. Mix in
jaggery, red chilli powder, dry ginger powder, cumin powder, black pepper powder and black salt. Mix well
and cook till jaggery dissolves and chutney is thick.
10. Strain the mixture and mix in crushed roasted cumin. Keep aside. 
11. For green chutney, combine the coriander, mint, green chillies, ginger and salt and grind to a smooth
paste. Add a little water if required.
12. To serve, fill prepared filling into cones, top with saunth chutney and green chutney and serve.
Nadru ke goolar

Ingredients:

For kebabs
1kg: Lotus stem (Nadru)
to taste: Salt
3 tbsp: Amul Ghee
A pinch: Asafoetida (Hing)
½ tsp: Green Chillies (finely chopped)
3 tbsp: Ginger (finely chopped) 
Few strands: Saffron 
1 cup: Besan
250 gms: Dried Figs (Anjeer) (finely chopped) 
2 tbsp: Dried Ginger powder 
3 tbsp: Fennel powder (Saunf Powder)
2 tbsp: Red chilli powder 
for frying: Fortune Refined Oil
5 nos: Lemons (juice extracted)
   
Apple mint chutney to be served with Nadru Ke Goolar

To be ground into a chutney

4 nos: Apples (unpeeled and roughly chopped)

2 bunches: Mint leaves (roughly chopped)
1 bunch: Coriander leaves (roughly chopped)
5 to 6: Green chillies
2 tsp: Cumin seeds
2 tbsp: Amchur powder
to taste: Salt

Method: 

1. Boil lotus stem in salted water till almost cooked. Drain off water and keep aside to cool.
2. Once cooled, puree it in a mixer. Keep aside.
3. Heat 2 tbsp ghee in a broad pan and add asafoetida and half the quantity of finely chopped ginger and
green chillies. 
4. Saute for a few seconds, add the lotus stem puree, saffron , red chilli powder, dried ginger powder, fennel
powder and salt and mix well. Cook on a medium flame till the mixture becomes dry. 
5. Add gram flour and mix well. Keep aside.
6. For the stuffing Soak figs in water till they become soft and fluffy ,then chop the figs, remaining ginger and
green chilies, salt and lemon juice and add together to make the stuffing .
7. Take a portion of the lotus stem mixture and stuff with 1 tbsp of fig mixture. Seal well and shape into a
round kebab.
8. Follow the same procedure for the remaining mixture and stuffing.
9. Heat ghee in a pan and shallow fry the kebabs till golden brown and crisp.
10. Serve with apple and mint chutney.

Barfi Gulkand recipe by Zebi Zubair

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

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

Method

1. Combine paneer and khoya and mix thoroughly. Mix in tangerine pulp, spread into a tray and refrigerate.
2. Combine sugar with 1 cup water and rose petals and cook till it becomes like a jam. When thick, remove
and cool. Mix in shredded paan leaves and keep aside.
3. Cut set paneer mixture into even sized pieces, spread over with marmalade and top with prepared gulkand.
Benarsi Kemami Sivaiain recipe by Zebi Zubair

Ingredients

•  1/2 kg Benarsi Siwai

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

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

Ingredients

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

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

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