Gobi Mussallam

Ingredients:

1 nos Cauliflower (separated into florets)

For frying Fortune Oil
2 nos. Onions (1 ground to a paste, 1 finely chopped)
1 tbsp Ginger-garlic paste
1 tsp Turmeric powder
2 tsp Red chilli powder
2 tsp Coriander powder
4 nos Black Peppercorns
3 nos Cloves
2 nos Green Cardamom
1 nos Black Cardamom
1”stick Cinnamon
1 small piece Mace
½ cup Tomato puree
1 tbsp Khoya (grated)
2 leaves Silver varq
3-4 nos Almonds (cut into slivers)
1 nos Green chilli

Method:

1. Heat oil in a kadhai and deep fry cauliflower florets till golden brown. Drain on absorbent paper and keep aside.
2. Combine the onion paste with ginger-garlic paste, turmeric powder, red chilli powder and coriander powder. Keep
aside.
3. Heat oil in a frying pan and saute chopped onion with whole spices till onion is golden and spices release flavour.
Cool and grind to a paste. Keep aside.
4. Heat 1 tbsp oil in a frying pan and saute the onion-ginger-garlic paste. Mix in tomato puree and khoya and saute.
5. Mix in onion-spice paste, add cauliflower and water and cook till cauliflower absorbs the flavour and gravy thickens.
Heat oil in a tadka spoon and fry the green chilli whole.
6. To serve, arrange florets in a plate and pour gravy around them. Apply silver varq, sprinkle over with almonds and
place fried green chilli on top. Serve hot.

Lazzat e Niwala

Ingredients:

For Kebabs

½ tbsp Amul Butter

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

For Green Dip

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

For Curd Dip

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

Method:

1. Heat butter and add in onions. Saute onions till translucent and mix in mushrooms, ginger-garlic paste, salt, green
chillies and coriander leaves. Saute on a high flame till water evaporates and keep aside.
2. Combine paneer with  red chilli powder, ground chana dal, black pepper powder, cumin powder and cinnamon
powder and mix very thoroughly.
3. Shape into kebabs and stuff with mushroom mixture. Roll kebabs in breadcrumbs and keep aside.
4. Mix maida, cumin seeds and salt with water to form a smooth stiff dough. Keep aside.
5. For green dip, mix coriander leaves, green chillies, mint leaves, onion, garlic, salt and lemon juice and blend to a
smooth paste. Chill.
6. For curd dip, combine hung curd with cumin powder, cucumber, red chilli powder and salt. Remove into a bowl and
place on a plate. Heat the coal till red hot and place into another bowl. Place the bowl next to the one containing curd
dip. Release a few drops of butter on the coal and immediatle cover with a handi. Let dip absorb smoky flavour of
coal for a few seconds. Remove, clingwrap and chill.
7. Heat oil in a kadhai. Roll the dough into small round  mathris and deep fry till crisp and golden. Drain on absorbent
paper.
8. Heat ghee in a frying pan and shallow fry prepared kebabs till golden.
9. To serve, arrange mathris  on a platter and place kebabs on top. Serve hot with green dip and curd dip.

Sabz e bahaar Shorba

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

Method:
1. In a frying pan, heat butter, add ginger-garlic paste, salt and pepper and sauté for a few seconds.
2. Add 1 cup water and bring to a boil. When water starts boiling, whisk in the curd and stir continuously till the
mixture comes to a boil again. Mix in vegetables and cook till done.
3. Heat oil and add cumin seeds. When cumin crackles, mix into the soup and remove from flame.
4. Mix in lemon juice and zest and serve hot.
Zaika e Basmati Khaas

Ingredients:

3 cups India Gate Basmati Rice (washed and soaked)

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

Method:

1. In a deep pan, boil 1½  cups of water with green cardamom, black cardamom and peppercorns for 5-7 minutes.
Add salt, boil for two more minutes and keep aside.
2. In a bowl, whisk the curd with an equal amount of water.
3. In a deep vessel, heat butter and add cumin seeds. When cumin crackles, add spice water and curd water and
bring to a boil. Mix in rice and some more salt if required. Boil the rice on a high flame and when rice is just
undercooked, reduce the flame, cover the vessel and cook till done.
4. For koftas, combine the beans and cauliflower stem with cornflour, ginger-garlic paste, red chilli powder and salt.
Shape into koftas.
5. Heat oil in a kadhai and deep fry the koftas. Also deep fry sliced onion till brown and crisp.
6. Serve the koftas on a bed of the prepared rice, sprinkled over with fried onions and mint leaves.

Mithas e Guftagu

Ingredients:

1 tbsp Amul Ghee

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

Method:

1. Heat ghee and fry sevaiyan in it till golden brown. Keep aside.
2. Combine ½ cup sugar with just enough water to cover it and cook till a two-string consistency syrup is made. Mix in
fried sevaiyan and cook for a few more minutes.
3. In another vessel, combine the khoya with half the milk and ½ cup sugar and cook to make rabri.
4. In a frying pan, combine remaining milk with remaining sugar and ground rice and cook to make firnee. Mix in
cardamom powder.
5. In a serving bowl, make a layer of sevaiyan. Top with a layer of rabri, followed by a layer of firnee, topped with
almonds. Repeat the process for all serving bowls. Serve chilled.

Chettinad chicken Satay

Ingredients
For Chicken Satay
4 nos. Chicken breast (cut into long pieces)
1 tsp Lemon juice
To taste Salt
1/4th tsp Turmeric powder
2 nos. Green chillies (minced)
1 ½ tsp Ginger-garlic paste
1 bunch Curry leaves
1 tsp Amchoor powder
½ tsp Black Salt
1 tsp Chaat Masala
1 tbsp Cumin powder
1 tsp Coriander powder
1 tbsp Fortune Kachchi Ghani Mustard Oil
1 tbsp Besan

For Peanut Glaze

4 tbsp Tamarind paste
50 gm Jaggery
½ tsp Black salt
½ tsp Cumin powder (roasted)
½ tsp Salt
½ tsp Red chilli powder
15 nos. Dried Fig (Anjeer)
½ cup Peanuts (roasted and crushed)

For Salad
1 bunch Lettuce leaves
½ cup Amul Curd
To taste Salt
½ tsp Garlic juice
½ tsp Red chilli powder
8-10 nos.Cherry tomatoes
1 cup Maida
1 ½ tbsp Amul Ghee
For frying Fortune Refined Oil

Method
1. Combine lemon juice, salt, turmeric, green chillies and ginger-garlic paste and marinate the chicken in it.
2. Heat oil, deep fry the curry leaves and crush.
3. Heat the ghee and cut into maida (from salad ingredients), combine with water and knead to a smooth stiff dough.
Cover with a moist cloth and keep aside.
4. Mix curry leaves, amchoor, black salt, chaat masala, cumin powder, coriander powder and curd. Keep aside. Heat
mustard oil and fry besan till raw smell disappears. Mix into curry leaf-spice mixture and coat chicken with it.
5. For the glaze, combine tamarind paste, jaggery, black salt, roasted cumin powder, salt and red chilli powder in a
saucepan and cook to make a thick sauce. Add anjeer and cook till done. Cool and grind till smooth, mix in crushed
roasted peanuts.
6. For the salad, break the lettuce leaves, add curd, salt, garlic juice, red chilli powder and cherry tomatoes. Keep
aside.
7. Heat oil, roll out the prepared dough, cut into diamond shaped croutons and deep fry till golden and crisp. Toss into
the salad.
Palak Dill Cannelloni with Tulsi makhani

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

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

Method
1. Mash paneer and combine with cornflour and salt.
2. Heat butter, add garlic and onions and saute till onions are translucent. Mix in spinach, salt and pepper and cook
for 2 more minutes. Remove from flame and mix in dill.
3. Take a portion of paneer and flatten it. Spoon spinach mixture over it and roll it to form a cylinder. Seal the sides.
Repeat procedure with remaining paneer and spinach mixture.
4. Heat oil. Roll cylinders in semolina and deep fry till golden.
5. Boil water in a deep saucepan and put in all the ingredients for makhani gravy except kasoori methi, butter
andcream. Boil till tomatoes are cooked. Grind the mixture and strain it.
6. Heat a kadhai and add butter. Once butter melts, add prepared gravy mixture, salt and cook for 5-7 minutes.
7. Mix in cream and kasoori methi.
8. To serve, make a bed of the gravy in a bowl, cut cannelloni crosswise and place on the gravy.

Green apple Shrikhand

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

Method
1. Tie the curd in a muslin cloth and leave to hang to drain out water. Combine khoya, maida, milk and water to make
a smooth batter.
2. Combine cinnamon sticks and sugar with 2 cups water and boil to make sugar syrup thick enough to coat back of
wooden spoon and keep aside.
3. For malpuas, heat ghee in a frying pan, place a ring mould in the centre and spoon batter into the mould. Fry till
golden on one side, remove mould, turn over and cook the other side till golden. Remove, put into the sugar syrup for
a minute, remove and drain.
4. Chop one green apple finely. Whisk together the hung curd, powdered sugar and cinnamon powder and mix
chopped apple into this. Scoop this shrikhand into glsses and refrigerate to chill.
5. Finely slice the other apple and arrange the slices in a fan fomation as garnish on the shrikhand. Place the glass
on a plate, place malpuas, sprinkle over with cinnamon powder and serve.

Gajar Halva spring rools

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.

Chettinad Spice flavoured Rawas fish with Coconut Rice and  Curried Coconut Sauce

Ingredients:

For the fish

4-5 nos. Dry red chillies
 2 nos.    Cloves
4 nos. Mace
2nos. Green Cardamom
2 nos. Bay leaves
1 tsp Cumin seeds
1 tsp Fennel seeds
1 tsp Fenugreek seeds
4 tsp Coriander powder
1 tsp Black peppercorns
6 nos. Rawas fillets
2 tbsp    Lemon juice
To taste Salt
1 tbsp    Fortune Refined Oil

For the Rice

250 gm India Gate Basmati Rice
To taste Salt
2 tbsp    Coconut oil
1 tbsp    Mustard seeds
8-10 nos. Fresh Curry leaves
1 tsp Chana dal
1 tsp Urad dal
1 tbsp Green Chillies (finely chopped)
1 tbsp    Ginger (finely chopped)
1 cup Fresh dessicated coconut
½ cup Fresh Coriander (finely chopped)

For the Curried coconut sauce

2 tsp Coconut oil
1 tsp Mustard seeds
9-10 nos. Fresh Curry leaves
1 tsp Urad dal
1 tsp Chana dal
3-4 nos. Dried Red Chillies
1 tsp Turmeric powder
½ cup Onions (finely sliced)
½ cup Tomato (cut into juliennes)
1 cup Fish stock
200 ml Coconut milk
1 tsp Lemon juice
To taste Salt

Method:

1. In 1/4th tsp oil, separately fry the dried chillies, cloves, mace, cardamom, bay leaves, cumin seeds, fennel seeds,
fenugreek seeds, coriander powder and black peppercorns. Cool and grind to a fine powder.
2. Marinate the fish with salt and lemon juice for 15-20 minutes. Coat the flesh side with prepared Chettinad masala
and marinate for 20 minutes more.
3. Heat oil in a frying pan and sear the rawas skin side first. When done, flip and cook the other side.
4. Boil the rice with salt and drain when cooked.
5. Heat oil in a kadhai and add mustard seeds. When mustard splutters, add curry leaves, both dals and fry till dals
are golden.
6. Mix in chillies, ginger and coconut and sauté for 2 minutes. Toss in the rice and coriander.
7. For the moilee sauce, heat oil in a kadhai and add mustard seeds. When mustard splutters,  add curry leaves and
both dals and fry till dals are golden.
8. Mix in red chillies, turmeric and onion and sauté till onions are pink.
9. Add tomatoes, fish stock and coconut milk and bring to a boil stirring continuously. Simmer till slightly thick, add
lemon juice and salt and serve with rawas and rice.

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

Ingredients:

1 ½ kg Amul Curd (hung)

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

Green Peas Masala

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

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

Method:

1. Combine the hung curd with besan, red chilli powder, turmeric powder and salt and mix well. Keep aside.
2. Separately roast the coriander seeds, saunf, cumin seeds, peppercorns and dried red chillies. Combine and grind
to a fine powder. This is kadhai masala.
3. Combine kadhai masala with curd mixture.
4. Heat ghee is a large frying pan, add the masala curd mixture and cook stirring continuously for 10-15 minutes till
very thick.
5. Remove into a greased tray and freeze for half an hour till it sets firmly. Once set, cut into round cakes using ring
cutters.
6. Roll both sides in semolina.
7. Heat ghee on a tawa and shallow fry pithore cakes on both sides till golden.
8. For green peas masala, heat oil, add garlic and ginger and saute for a few seconds. Mix in onions, tomatoes and
all the spices and cook till oil separates.
9. Mix in green peas and salt and cook till peas are done.
10. For mathris, combine maida with ajwain, salt and 1 tbsp heated oil. Add water and knead to a smooth stiff dough.
11. Heat oil in a kadhai. Divide dough into small portions and roll out each portion into a rectangular roti. Cut into
triangles. Deep fry the triangles till golden and crisp. Remove and drain on absorbent paper.
12. To serve, spoon some peas masala in the centre of a plate, place a pithore cake on top and place a mathri over
this. Follow with peas masala, pithore cake and mathri and top with some apple chutney. Drizzle tomato kadhi sauce
around it and arrange banana chips.

Apple Chutney

Ingredients:

2 nos. Apples (peeled and diced)

4-6 tbsp Sugar
3 tbsp Vinegar
3”  Cinnamon stick
1 tsp Red Chilli powder
To taste Salt
Method:

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

Tomato Kadhi Sauce

Ingredients:

2 tbsp Amul Butter

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

Method:

1. Melt the butter and add kasoori methi.

2. Sauté for a few seconds and mix in tomato puree, red chilli powder and salt.
3. Whisk besan into 1 cup water, add to the tomato gravy and boil stirring continuously till thick.
4. Drizzle around pithore cake.

Banana Chips

Ingredients:

6 nos. Raw Bananas (thinly sliced lengthwise and put in ice water)
To taste Salt
To taste Red Chilli powder
½ cup Corn flour
For frying Fortune Refined Oil

Method:

1. Leave banana slices in ice water for 5-7 minutes or till manageable. Drain and pat dry.
2. Toss well with salt and red chilli powder till the masala coats the slices. Toss in cornflour also.
3. Heat oil in a kadhai and deep fry chips till crisp and golden. Remove and drain on absorbent paper.
4. Arrange around pithore cake.

Pepper Pan-seared Chicken breast served with Warm Mushroom and Pepper Salad and Burnt Chilli Dip

Ingredients:

For the Chicken

250 gm Chicken cubes
1 tsp Red chilli powder
½ tsp Turmeric powder
10-12 nos. Curry leaves (fried till crisp and crushed)
To taste Salt
To taste Black Pepper powder
2 tbsp Fortune Refined Oil

For Burnt Chilli dip

2 nos. Red Capsicum (cut in half lengthwise)
4 nos. Tomatoes (quartered and deseeded)
4 nos. Fresh Red chillies (deseeded)
2 tsp Fortune Refined Oil
To taste Salt
8 cloves Garlic
1 tbsp Amul Butter
3 nos. Onions (thickly sliced)
½ bunch Fresh Thyme
1” stick Cinnamon
2 tsp Brown Sugar
3 tsp Balsamic Vinegar

For Mushroom Salad

1 tbsp Fortune Refined Oil
1 nos. Onion (finely sliced)
1 cup Shiitake Mushrooms (soaked for 30 minutes, drained and sliced)
1 cup Button Mushrooms (sliced)
To taste Salt
To taste Black Pepper powder

Method:

1. For the chicken, combine the chilli powder, turmeric, curry leaves, salt and pepper with oil and marinate chicken
with this mixture.
2. Preheat oven to 200*C. Combine red capsicum, tomatoes, chillies oil, salt and garlic for dip. Mix well and roast in
the oven at 200*C till capsicum and tomatoes are brown and very soft. Once browned, remove from oven and peel
the capsicum and tomatoes.
3. Heat butter in a frying pan, add onions and fry till golden. Toss in roasted veggies, thyme, cinnamon and brown
sugar and cook for 5 minutes.
4. Remove the thyme and cinnamon and add in balsamic vinegar. Cook for 2 more minutes. Cool slightly and pass
through a sieve to get a smooth sauce. Keep aside.
5. Heat a pan and pan-sear the chicken. Reduce the heat and cook till chicken is done, basting it at regular intervals.
6. Meanwhile, heat 1 tbsp oil and sweat the onions. Add mushrooms, salt and pepper and toss to mix well.
7. When chicken is cooked, serve hot with warm mushroom salad and burnt chilli dip.

Khumb Bharwan Murgh

Ingredients:

4 pieces Chicken breast

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

Method:
1.    Heat oil in a pan and fry sliced onions till brown. Grind to a smooth paste. Grind cashew nuts to a smooth paste.
2.    Marinate chicken with ginger-garlic paste, cardamom powder and salt and keep aside.
3.    In a pan, heat butter and sauté chopped onion  and mushrooms. Season with salt (if required).
4.    Slit the chicken breast and stuff with prepared mushroom mixture. Heat butter in a frying pan and sear the
chicken breast. Remove and keep aside.
5.    Heat 1 tbsp oil in the same pan and add kasoori methi and whole spices. When spices crackle, mix in brown
onion paste, cashew paste and curd and cook stirring continuously till oil separates.
6.    Add turmeric powder, coriander powder, red chilli powder, amchur powder and salt and simmer the gravy.
7.    Bake marinated chicken pieces in a preheated oven at 120*C for 10 minutes. Remove, add to the gravy and
simmer till done. Serve hot.

Master class recipies

Rasgulla Cake recipe from MasterChef India judges

Ingredients:

Refined flour
Baking powder
Soda bicarb
Amul curd
Vanilla essence
Milk
Amul butter
Caster sugar
Cocoa powder
Chhena
Nutmeg
Sugar
Non-dairy cream
Ginger
Lemon
Maraschino cherries (optional)
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 and butter 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 5 cups of sugar with ½ cup milk and 3 cups water. 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 ¼ tsp grated nutmeg 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.
12.    Arrange one layer of the cake on a presentation plate. Sprinkle over with sugar syrup. Arrange half the
rasgullas and place one more layer on top. Repeat sprinkling of syrup and arrangement of rasgullas. Place
the third cake 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. Pipe stars onto the cake and chill till set.
14.    Cut ginger into juliennes and lemons into slices. Caramelize sugar and coat ginger and lemon slices.
Garnish the prepared cake with candied juliennes, lemon slices and maraschino cherries.
Benarsi Kemami Sivaiain recipe by Zebi Zubair

Ingredients

•  1/2 kg Benarsi Siwai

•  1 kg Khoya
•  2 kg Sugar
•  1/2 kg Pure ghee
•  1 Bottle 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 oil 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.

Rice Panki with Oriental Salaad recipe by Smita Duggar

Ingredients

For Corn Cakes

1 nos. Corn cob
½ cup: Rice flour
4 tbsp: Amul Curd
¼ tsp: Bhut Jolokia (finely chopped)
½ tsp: Ginger (finely chopped)
2 tbsp: Fresh coconut (grated)
To taste Salt
For dredging: Rice flour
For shallow frying: Oil

For Raw Papaya and Tomato salad

½ nos. Raw Papaya
2 nos. Green Tomato
1 nos. Bhut Jolokia
½ nos. Coconut
¼ tsp: Red chilli powder
1 tsp: Ginger (grated)
1 tsp: Lemon juice   
To taste: Salt   
To taste: Pepper
1 tbsp: Oil

For glazed Peach sauce

½ nos. Peach (grated)
¼ tsp Coriander seeds
¼ tsp Cumin seeds
2 tbsp Sugar
To taste Salt
¼ tsp Bhut Jolokia (dried)
¼ tsp Red chilli powder
To taste Pepper
½ tsp Lemon juice
½ tsp Oil
2 tbsp Coconut milk (freshly made)

Method

For the Corn Cakes:

1. Pressure cook the corn cobs and remove the kernels using a knife. Grind coarsely.
2. Mix rice flour with curd and set aside for 5 to 10 minutes. Mix in the ground corn, salt, Jolokia chilli, ginger, coconut
and make a very thick batter.
3. Pour batter into a pan and steam for 10-15 minutes.
4. Cool and cut into squares, dredge with rice flour and shallow fry in hot oil till crisp and golden.

For Salad:
1. Cut the raw papaya into juliennes. Deseed the tomato and cut into juliennes. Cut coconut into slivers. Keep the
papaya, tomato and coconut to chill.
2. Heat 1 tbsp oil and cool it. Mix in red chilli powder, grated ginger, lemon juice, salt and pepper and beat with a fork
to emulsify.
3. Toss into prepared veggies and coconut just before serving.

For Glazed Peach Sauce:

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

Crunchy Spaghetti Balls with Sauce recipe by Smita Duggar

Ingredients:

For Spaghetti balls

2 tbsp: Amul Butter
1 nos. Onion (finely chopped)
6 tbsp: Maida
2 cups: Amul Milk (hot)
½ cup: Corn (boiled)
½ packet: Spaghetti (boiled and drained)
To taste: Black pepper powder
To taste: Salt
½ packet: Amul Mozzarella (cut into cubes)
For frying: Fortune Refined Oil

For Sauce
2 tbsp: Olive Oil
1 tsp: Garlic (finely chopped)
1 nos. Onion (finely chopped)
2 stalks: Celery (finely chopped)
1 nos. Green Capsicum (finely chopped)
4 nos. Tomatoes (blanched & finely chopped)
2 tbsp: Tomato sauce
1 tsp: Oregano
To taste: Black pepper powder
To taste: Salt
2 tbsp: Amul Cream

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

Chocolate Fantasy

Ingredients:

2 cups: Amul Dark Chocolate (melted)

60 gm: Amul Butter
3 tbsp: Honey
100 gm: Digestive biscuits (roughly crushed)
50 gm: Marshmallows (chopped)
100 gm: Almonds (roasted and roughly chopped)
50 gm: Cashewnuts
50 gm: Dried Blueberries
50 gm: Dried Cherries

Method:

1. Combine chocolate with butter and honey. Reserve some of this mixture and keep aside.
2. In the remaining mixture, mix in digestive biscuits, marshmallows, almonds, cashew, blueberries and cherries. Mix
well and spread on a greased tray. Top with reserved chocolate mixture and refrigerate for 30 minutes.
3. When set, cut into squares or fingers and serve.

Lentil Rice with Anari Yoghurt recipe by Smita Dugar

Ingredients

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

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

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

Method

Rice: Soak rice in water. Boil rice with diced mixed vegetables.

Kofta’s: Dry roast all whole spices and grind to a powder. In a bowl Mix rajma, coriander, mint, lemon juice, thinly
sliced ginger and chillies, salt, cornflour and add the grinded spices powder, shape them like kofta’s and Shallow-fry
in oil. Keep aside.

Fry cashew and raisins in oil and keep aside. Fry onions till golden brown, remove and keep aside. Heat ghee, add
cumin till it splutters, and add onions and sauté till soft.  Add tomatoes, ginger, chillies, mint, coriander, turmeric,
ground powder, lemon juice and boiled rice. Pan-fry till mixed and well heated. Add koftas and sauté.
For Raita: Whip curds, salt, sugar, coriander, mint and chillies. Add pomegranate seeds and mix. Mix salt, haldi,
amchur, mustard powder and stuff into the chillies. Heat oil, splutter panchphoran and sauté the chilli.
To serve.   Arrange biryani in a platter, with a bowl of raita and mirch on the side.

Chocolate Rainbow Tarts recipe by Radhicka Agarwal

Ingredients:

For short crust pastry

200gm: Maida
120gm: Amul Butter
¼ tsp: Baking powder
1tsp: Sugar
1 cup: Milk

For chocolate truffle

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

For caramel sauce

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

For cream & fruit filling

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

Method:
1. Combine maida with baking powder and sugar.  Cut in the butter using only finger tips till it resembles
bread crumbs.
2. Make a dough with cold milk and refrigerate for 10 minutes.
3. Roll out the dough and cut in rounds and line the muffin cups. Bake in a preheated oven at 180C for 20-30
mins.
4. Melt chocolate in double boiler and remove. Reserve some chocolate. Heat cream till it boils, mix into the
chocolate and cool.
5. Heat sugar in a pan with water and caramalize. Remove from flame and add cream. Return it to the flame
and mix in butter and cook till thick and glossy. Keep aside to cool and mix in chopped walnuts.
6. Whip the cream and add chopped kiwi and peach .
7. Coat prepared tart shells with melted chocolate, spoon in some truffle followed by caramel mixed with
chopped walnuts and top up with fruit cream. Serve chilled.

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.
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.

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.

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.

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.

Paneer Lotika recipe by Ankita Chakravarty

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

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

Potato Mash with chicken cutlets recipe by Ankita

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

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

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