Ingredients 6 bread slices 1/2 cup sproutes 1 boiled mashed aloo 1 tbsp grated paneer kaju kishmis chpped

hpped dhania salt to taste amchur to taste oil 1 spoon cornflour

Method mix all ingredients except oil and make balls and put them aside now take out the side crust of the bread moisten the bread take the bread out immedietly and squeez the water and put the sprout ball into the bread and make the kofta. do the same with the remaining and fry them in the oil take them out and cut them into pieces and sprinkle dhania and grated paneer. The shape should be heart shaped

Contestant: Avika Recipe: Pocket Parcel Sender: Maya Fulfagar Ingredients 1/2 cup Flour (Maida) 1/2 cup Wheat Flour 2 tsp Rawa 1/2 Cup Palak Paste Salt to taste 1/2 tsp baking Powder Water, 4 -5 cloves Bharawan (Stuffing) Boiled Vatana (yellow peas) 1/2 tsp Green Chilly Method Take Maida, Wheat Flour , Rawa , Baking Powder and mix it with Palak Paste. Put salt as required, in it. Mix it properly Bharawan: Pour 1 tsp oil in a pan and let it warm. After that, put green chilly, garlic and ginger paste. Fry the mixture. Then put the crushed green peas. Turmeric powder, sugar and salt in it. Take one steam for a minute and then spread

Paste 1/2 Tsp Garlic Paste 1/2 tsp Ginger Paste 1/2 Cup Coriander Chopped 1/2 tsp Sugar 1/2 Tsp Turmeric Powder Salt to taste 1 Tsp Oil, Oil for Deep Fry Go to the Top Episode 2

coriander on the mixture. Let it be cool for ten minutes and bharawan is ready Make one chapatti, put the bharawan in centre and fold it like a gift wrap and pack it with a clove. Raw Pocket Parcel is ready Deep fry the Raw Pocket Parcel and serve these Chapate Pocket Parcels with Imli Chutney.

Contestant: Divya Thakur Recipe: Kairy aur mirchi ka salan Sender: Suhani Modi Ingredients cup peanuts roasted and skins removed cup sesame seeds toasted cup sauteed pieces of shallots or red onion 4 dried red chillies toasted 1 teaspoon each coriander seeds, cumin, cinnamon and cloves, toasted lightly and grated raw mango. Take them all in a blender and add about a teaspoon each Method In a wide skillet, heat about a tablespoon of peanut oil. Bring the oil to smoking point. Add and sear mirchi (jalapenos) to sand color. Take care not to black/burn. Add the prepared Salan paste to the seared chillies. Add about a cup of water and mix. Have a taste, adjust salt, sour(tamarind), sweet(jaggery) levels to your liking. Cover the pot and simmer for about 15 to 20 minutes on medium-low heat, stirring in-between. The color of the sesame-peanut sauce darkens and sauce thickens. Mirchi ka Salan will be ready.

ginger, garlic, salt. Pour in about a cup of water and grind to smooth paste. Add about 2 tablespoon of jaggery/sugar to bring a sweet tinge.

Contestant: Mugdha Recipe: Ambi Dum Pulao Sender: Meenu Mitra Ingredients 1.5 cup long grained rice 1.5 cups grated raw mango 4 tbsp kaju/Badam Salt to taste For Masala: 1.5 tsp mustard seeds 1/2 tsp asafoetida powder 4 red chillies 1 green chilly 1/2 tsp turmeric powder 1/2 cup grated coconut For Seasoning: 3 tbsp oil 1 tsp mustard seeds 1 tsp urad dhal 1 tsp channa dhal 1 red chilli (cut into 4 Method Grind the ingredients for the masala to a fine paste, adding half the grated mango. Heat 3 tbsp oil, add all the ingredients for seasoning. When mustard seeds splutter, add the peanuts. When the daals and peanuts turns golden, add the remaining grated mango. Cook for a few minutes on a medium heat till the mango is done. Add ground masala and cook till the raw smell disappears. Remove from heat and set aside. Once the masala is cooked, cook the rice 85% strain and keep aside.zzz

pieces) A few curry leaves For Garnishing: 1 tbsp finely chopped coriander leaves,Fresh Mint Leaves and saffron Strands soaked in Milk Go to the Top Episode 3

In a deep Vessel put the masala, top it up with the rice pour the saffron cover with lid and cook for 10 min in Oven, to give dum. Garnish the mango rice with the finely chopped coriander leaves and it's ready to serve.

Contestant: Bhagwati Recipe: Meve Mawe Ki Tikki Sender: Durga Dave Ingredients Daanedar Mawa 1/2 kg Kaju Badam, Pista, Chironji, Kismis, Munakka Kala Namak Black Pepper crushed Mint (Pudhina) Coriander Green Chilly Roasted Cumin Powder Corn Flour For Binding Method Chop all the ingredients including dry fruits and the fresh ingredients, leave the mint and cumin powder mix together and keep aside Finely grate the mawa and take out lumps and make a smooth paste, mix the chopped mints and the cumin powder Make small balls from the mawa. Fill the mixture in the the centre of the mawa ball and roll it back. Pat into a tikki shape. Dust with corn flour Shallow fry the tikkis in ghee till golden fry Serve with Khajoor chutney

Contestant: Siya Recipe: Chene Ki Tikki Sender: Sunita Singh Ingredients Chena 1/2 kg Ginger/ Garlic paste Garam Masala Dalchini Powder Chopped Coriander Green Chilly Refined Flour Roasted channa Dal powder Salt White Pepper powder Chilgoza (Pine nut ) Go to the Top Episode 4 Method On a flat surface finely mash the chena, add roasted chana dal powder and all the fresh ingredients chopped Make small tikkis of even size Slightly dust with refined flour Cook on a tawa in Desi Ghee

Contestant: Suhani Recipe: Potato Rice Poppers Sender: Rekha Jaiswal Ingredients Method

 Left Over Rice Leftover Alloo Sabzi Left over Cheeze Green of Spring Onions Red Chilly Powder Chat Masala salt Oil For Frying

Mash the Leftover Aloo bhaji, Mix with Red Chilly Powder, Chopped Spring Onion Greens and Chat Masala Check the Seasoning .Make small evensize balls and keep aside Break small pieces from the left over cheeze Stuff the Evensize balls with the cheeze Spread the left over rice in a flat platter Moisten your hand with some water, roll the mixture ball in your hand to moisten it and coat with the rice Deep Fry till golden Brown

Contestant: Sudha Recipe: Adraki dal ke kabab Sender: Zeba Bano Ingredients Leftover Black Dal Ginger Onion Peanut Garam Masala Kala namak Green Chilly Kismis Ghee/ Oil / Butter Besan for Binding Method Strain the dal to get the grains,keeping the liquid aside Mix Chopped Ginger, onion,peanut, Green chilly, Kismis with the strained Urad Dal check the seasoining with Garam Masala and Kala Namak Now check the consistency with adding besan, bring it to a paste consistency and make flat kebabs of even size Finally Coat them with besan again and cook on

a flat tawa in ghee till crisp and golden Go to the Top Episode 5

Contestant: Mughda Recipe: Kachori Chat Ingredients Kachori - 1 or 2 Murmura - 1 bowl Mint leaves - 1 bowl Dhania-1 bowl Aloo boiled-2 Tomato chopped-half bowl Onion chopped-half bowl Raw mango slices-3-4 Lemon juice- few drops Salt-acc to taste Aamchoor-1/2 spoon Red chilly powder-1 small spoon Peanuts-half bowl Sev thin-1 small bowl Sev thick-1 small bowl Green chilly chopped3-4 Tamarind paste-1 spoon Sprouts- 1 bowl Dahi-1 bowl Farsan-1 bowl Sugar-1 small spoon Kali mirch powder-to taste Method Take a kachori empty out the masala by making a hole on the softer side of the Kachori. Take a bowl mash potatoes,onion,green chilli,dhania,sprouts,salt,red chilli powder,chaat masala,lemon juice,raw mango. Stuff the kachori with this mixture and sprinkle some salt and red chilli powder. Also add some green chutney (Made by mixing Mint Leaves, Pudhina, Chilly, Lemon and Salt ) and tamarind chutney (Made by Mixing Tamarind Paste, Sungar , A Pinch of Salt and water). Take a plate and make a layer of mashed potatoes and farsan. Place the kachori on top of this layer and then pour some dahi on it. Garnish it with thin sev and coriander.

 Garlic-2 pieces

Contestant: Sia Recipe: Samosa Chat Ingredients Samosa-2 or 3 Murmura - 1 bowl Mint leaves - 1 bowl Dhania-1 bowl Aloo boiled-2 Tomato chopped-half bowl Onion chopped-half bowl Raw mango slices-3-4 Lemon juice- few drops Salt-acc to taste Aamchoor-1/2 spoon Red chilly powder-1 small spoon Peanuts-half bowl Sev thin-1 small bowl Sev thick-1 small bowl Green chilly chopped3-4 Tamarind paste-1 spoon Sprouts- 1 bowl Dahi-1 bowl Farsan-1 bowl Sugar-1 small spoon Kali mirch powder-to taste Garlic-2 pieces Method Take the samosa and remove the half stuffing from it by making a hole in the middle. Keep the stuffing aside for the side salad. Now take tomatoes ,green chilly,onion , sev thin,dhania,red chilli powder,aamchoor,kali mirch,chaat masala,lemon,salt. Fill this mixture in the samosa and add some mint leaves and salt. Add dahi and chaat masala. Now for the side salad take the removed stuffing add sprouts,peanuts and the seasoning. For the chutney- take coriander,pudhina,salt,lemon juice,green chilly grind all this in the mixer. For serving- place the stuffed samosa in a plate and then in side place the side salad. Garnish it with lemon slices and raw mango pieces

Contestant: Bhagwati Recipe: Batata Wada Chat Ingredients Vada-3-4 Murmura - 1 bowl Mint leaves - 1 bowl Dhania-1 bowl Aloo boiled-2 Tomato chopped-half bowl Onion chopped-half bowl Raw mango slices-3-4 Lemon juice- few drops Salt-acc to taste Aamchoor-1/2 spoon Red chilly powder-1 small spoon Peanuts-half bowl Sev thin-1 small bowl Sev thick-1 small bowl Green chilly chopped3-4 Tamarind paste-1 spoon Sprouts- 1 bowl Dahi-1 bowl Farsan-1 bowl Sugar-1 small spoon Kali mirch powder-to taste Garlic-2 pieces Method For the 1st layer - take sprouts,onion,tomato,red chilli powder,chaat masala,dhania,salt,lemon and mix them all. For the 2nd filling- take raw mango,farsan,tamarind chutney,salt,chaat masala,kali mirchi,aamchoor mix them all. For the chutney- coriander,pudhina,green chilli,sugar,nimbu,salt,garlic grind them all in the mixer. Now cut one vada bt do nt separate them. Now take 2nd vada and smash it on a plate and then put the 1st mixture on it. Take the cut vada and fill it with 2nd mixture and then place it on top of the sprout layer. Garnish with papdi and coriander and lemon slices.

Contestant: Suhani Recipe: Dhokla Chat Ingredients Dhokla-3-4 Murmura - 1 bowl Mint leaves - 1 bowl Dhania-1 bowl Aloo boiled-2 Tomato chopped-half bowl Onion chopped-half bowl Raw mango slices-3-4 Lemon juice- few drops Salt-acc to taste Aamchoor-1/2 spoon Red chilly powder-1 small spoon Peanuts-half bowl Sev thin-1 small bowl Sev thick-1 small bowl Green chilly chopped3-4 Tamarind paste-1 spoon Sprouts- 1 bowl Dahi-1 bowl Farsan-1 bowl Sugar-1 small spoon Kali mirch powder-to taste Garlic-2 pieces Go to the Top Episode 6 Method For the kairi chutney- take pudhina,few peanuts,kairi,garlic,dhania grind them in the mixer. For the 1st stuffing take farsan,tomato,onion,salt and mix them. For the 2nd stuffing take sprouts,dahi,salt,red chilly powder and mix them. Now cut the dhokla into two pieces horizontally and then place the stuffings into them. Now garnish it with green chutney,tamarind chutney.

Contestant: Guddan Recipe: Ichchakdana Tomato Surprise Sender: Sarita Khurana Ingredients Green Tomatoes Black channa Boiled Dahi Channa Masala Powder Chat Masala Green Chilly Onions Ajwain Salt Besan Method Cut the top of the tomato and retain it separately Scoop out the seeds of the tomato and also keep separately In the boiled black channa, add channa masala, chat masala , green chilly onions ,ajwain and salt Now fill this mixture in the tomatoes Mix the curd and besan together to form a paste In a pan heat the besan and curd mixture Simmer the gas, place the filled tomatoes in the pan with the yougurt and besan mixture cook for 6 to 8 mniutes with the lId on, once the tomatoes are cooked serve with cooked dahi and besan mixture

Contestant: Rewa Recipe: Kachhe Kele aur akhrot ka mel Sender: Eva Shroff Ingredients Raw banana walnuts corriander Mint leaves roasted chana daal powder yellow chili powder nutmeg fresh ginger rice flour lemon juice Method grate the raw banana, add lemon juice and spices.addthe chopped ingredients and make a dry paste checking the consistency with roasted chana powder. break the walnuts in half, make even sized golis of the paste, fill wittwo to three pieces of walnut and form a flat pattice. coat with rice flour and steam in a steamer or saute in a nonstick pan using very few drops of oil, till golden in colour. Go to the Top Episode 7

Contestant: Amba Recipe: Karele ka dulma Sender: Natasha Azad Ingredients Karela - 6 nos Onions - 3 nos Garlic - 6 pieces Coriander Powder- 1 tsp Turmeric Powder - 1tsp Aniseed powder - 1 tsp Aniseed - 1.5 tsp Kalonji- 1/4 tsp Chironji - 1 tsp Cashewnuts - 5 nos Mango Powder - 1/2 tsp Salt - 4 tsp Ghee - 150 gm Method Wash gourds, scrape skin. Cut off top and keep aside.. Gently scrape off inner flesh. Soak the gourds in 3 tsp. salt and 1/2 lt. water for 10 minutes. Grate onions, extract juice of garlic, roast aniseed and kalonji and grind. Heat oil. Sprinkle with the garlic juice, saute onions, and then add all the dry masalas, nut paste and salt. Remove and keep. Drain the karelas, fill with spice mixture, and secure filling in by tying. Heat ghee in a kadhai, and cook the karela till done. Drain off excessive oil. Serve hot with chapatis

Contestant: Ammaji Recipe: Anjeer dum gatte ki sabji Sender: Santosh Goyal Ingredients For Gatte ajwain - 10 gms besan - 500 gms kasoori methi - 10 gms salt - 20 gms Method - For Gatte Mix the ajwain, besan, kasoori methi, salt and

 cooking soda - 5 gms oil - 1000 g ginger garlic paste - 25 gms figs - 200 gms For Gravy ghee - 100 gms cumin seeds - 20 gms asafoetida - 5 gms tomatoes - 100 gms red chili powder - 10 gms tumeric powder - 10 gms coriander powder - 10 gms salt - 20 gms coriander leaves - 50 gms green chillies - 50 gms yoghurt - 1000 gms

soda, refined oil, ginger garlic paste and figs. Add water and make a soft douhg Pin the dough and cut in equal quantities. Place chopped figs between the two sheets and roll dough again. Cut into 3cm rounds and par boil these in salted water. Refresh and dry and shallow fry them till crisp

- For Gravy heat some ghee in a pan and fry thecumin seeds, asfoetida Add tomato paste and tomatoes and simmer for 10 minutes. add curd, chilli powder, tumeric,coriander powder, salt and a touch of water. Bring to the boil and simmer for 15-20 minutes. Add gatta's to the gravy and simmer for 10-15 minutes. Place into a service bowl and garnish with chopped coriander and green chilies.

Go to the Top Episode 8

Contestant: Bhagwati Recipe: Mocktails/ Coolers Sender: Isha Singh, Shweta Ojha

Ingredients Few sprigs mint 1 tsp caster sugar Juice 1 lime 1in/2cm piece cucumber, thinly sliced Your favorite sparkling water, chilled, to taste

Method Chop a few mint leaves and mix with sugar. Rub a little lime juice round the rim of a pretty glass and dip in the minted sugar. Leave to dry. Mix the rest of the lime juice, cucumber and mint - some chopped and some whole - in a jug and chill. To serve, pour lime and cucumber into the prepared glass and top up with chilled water to taste.

Contestant: Anandi Recipe: Mocktails/ Coolers Sender: Lisa Alwa, Harleen Kaur Chabra, Akanksha Mathur Melon Lemonade: Ingredients 1 lemon 100g/4 oz caster sugar 100g/4 oz fresh Melons Few drops vanilla essence Crushed ice Sparkling water, iced, to top up Sprigs of lemon blam, to decorate Cocobelle: Ingredients 3 measures cold milk 1 measure coconut

Method Trim the ends off the lemons, scoop out and chop the flesh and place in a blender with the sugar, Melons, vanilla and ice Blend for 2-3 minutes or until there are no lumps Strain into tall glass and top up with ice cubes and water. Finish with sprigs of lemon balm

Method Whizz the first four ingredients in a blender until

cream 2 scoops vanilla ice cream 3-4 ice cubes Dash grenadine Long-shred coconut, toasted, to decorate

slushy Chill a tall glass and gently dribble a few splashes of grenadine down the insides Pour in the slush slowly so not all the color is dissolved immediately and sprinkle with toasted coconut or flakes of fresh coconut

Sweet dreamer: Ingredients 1 measure orange juice 2 measures passion fruit nectar or juice 1 small banana ripe mango or papaya Few drops vanilla essence Crushed ice Go to the Top Episode 9

Method Whizz all the ingredients together in a blender or processor until smooth and yet slushy. Pour into large cocktail glasses or goblets

Contestant: Divya Thakur Recipe: Murg Purdah Pulao Sender: Sneha Advani Ingredients Chicken - 1k.g/2.2lb Basmati Rice 1k.g/2.2lb Onions - 6 medium sized (long thinly sliced) Tomato - 6 medium sized (chopped) Ginger Garlic paste - 1 Method Biryani Masala or Gravy: In a heavy bottomed deep pan, heat the oil on medium heat. Add bay leaves, 3 cinnamon, 4 cloves, 2

cup or 6-8 tablespoons Mint (Pudina) - 1 bunch Coriander (Cilantro) 1/2 bunch Green Chili - 6 nos (Whole) Lemon - 1 medium sized Red Chili powder - 1 1/2 tablespoon Oil - 250ml / Ghee Curd or yogurt - 1 to 1 1/2 cup Turmeric powder - 1/4 teaspoon Bay leaves (Biryani leaf) -1 Cinnamon (Patta) - 6 nos Cloves (Lavang) - 8 nos Cardamom (Elaichi) - 4 nos Salt - 3 tablespoons (Powdered) or 2 handful (rock salt)

cardamom and onions. Fry the onions until golden brown Add ginger-garlic paste and fry until the raw pungent smell of the paste leaves. Keep aside a hand full of Mint and add the rest to the pan. At this stage add the coriander as well. Fry for 5-10 minutes until you get a nice aroma. Now add the chicken and mix the content of the pan thoroughly. Add turmeric powder and 1 1/2 tablespoon of salt. Mix well and cook for 5 minutes. Add tomatoes to the pan and cook until it gets soft and mushy. Now is the time for curd (yogurt) and chili powder. Cover the pan with a lid, reduce the heat and cook for 10-15 minutes until you see some oil floating on the top. At this stage remove the pan from the heat. Now empty nearly 3/4 of the pan contents into a separate container and set it aside.

Rice Preparation: Soak the basmati rice in cold water for 15 minutes. Meanwhile take a large container with sufficient water. Bring it to boil. When boiling add the remaining mint, cloves, cinnamon and cardamom. Now drain all the water from the soaked rice and add it to the container. Add 1 1/2 tablespoon salt.

 Cook the rice until it is 3/4 done. Now take the container off the heat and drain the remaining water from the rice.

Layering the Biryani and Dum cooking: In the same pan where you had 1/4 of the biryani gravy, add a layer of cooked rice. Then add another layer of the biryani gravy (that was keep aside in a seperate container) and top it with rice. Repeat until all the rice and biryani gravy is layered. Also squeeze or add a little bit of lemon juice on every layer during the layering process. Finally cover with roti purdah apply ghee, and coriander.Cook in a microwave oven for 4-5 minutes.

Contestant: Sudha Recipe: Kalimirch aur soyabean Ki Biryani Sender: Nimita Upadhyay Ingredients Soyabean 1 Cup kilogram rice, soaked 1 cups Salt to taste green cardamoms 4 black cardamoms 3 cloves 3 one-inch sticks cinnamon 2 oil + to deep fry 3 tablespoons Method Drain and parboil rice in six cups of water adding a little salt and two green cardamoms, two black cardamoms, cloves and one stick of cinnamon. Drain when parboiled. Refresh in cold water and drain again Heat sufficient olive oil in a kadai and Boil the Soyanbean and deep fry it. Drain and place on absorbent paper and set aside. Deep-fry half the

 onions, thinly sliced 4 medium caraway seeds (shahi jeera) teaspoon ginger paste 1 tablespoon garlic paste 1 tablespoon turmeric powder 1 teaspoon roasted cumin powder 1 teaspoon coriander powder 2 teaspoons chilli powder 2 teaspoons red tomatoes, chopped 3 medium yogurt, whisked 1 cups chopped fresh coriander leaves 2 tablespoons saffron strands 5-6 milk 2 tablespoons garam masala powder 1 teaspoon fresh mint leaves, hand torn 10-12 kewra water 1 tablespoon Pepper corns Go to the Top Episode 10

onions in the same oil till golden brown and crisp. Drain and place on absorbent paper and set aside Heat three tablespoons of olive oil in a deep thick bottom pan. Add caraway seeds and remaining green cardamoms, black cardamom and crushed cinnamon. Add remaining onions and saut for a while. Add ginger paste, garlic paste and continue to saut. Add turmeric powder, roasted cumin powder, coriander powder, red chilli powder and tomatoes. Continue to saut for two to three minutes. Add fried jackfruit and stir. Add yogurt, salt and coriander leaves Dissolve saffron in lukewarm milk and set aside Take a large bowl, arrange half of the jackfruit mixture in it. Over this spread a layer of rice. Sprinkle saffron milk, garam masala powder, a few mint leaves and a few drops of kewra water. Arrange the rest of the jackfruit mixture. Cover with rice. Garnish with fried onions, a few mint leaves and remaining kewra water. Finally cover with roti purdah apply ghee, kesar and coriander.Cook in a microwave oven for 4-5 minutes.

Contestant: Ammaji Recipe: Paneer Kathi Kabab Ingredients 250g paneer, cut into cubes 1 teaspoon ginger paste 1 teaspoon garlic paste 1 teaspoon chilli paste salt to taste 2 tablespoons oil 1 teaspoon jeera powder 1/2 teaspoon chat masala 4-5 rotis 4-6 tablespoons pudina chutney 2 medium onions, sliced thinly 2 green chillies, chopped finely fresh dhania leaves Method Marinate the paneer cubes with ginger, garlic, green chilly paste and salt for 30 minutes. Heat the oil in a frying pan over medium-high heat. Fry paneer cubes in it until browned. Add jeera powder, chaat masala and check to see if the seasoning is to your taste. Mix in the onion. Now start making the kathi rolls. For this, put 1 teaspoon of oil on a tawa and lightly heat the rotis. Smear each roti with 1 tablespoon of pudina chutney. Place 6 to 8 pieces of cooked paneer, some chopped onions, green chillies and coriander leaves on each roti. Sprinkle salt. Roll the roti tightly over the filling. Serve.

Contestant: Sudha Recipe: Puff rolls Ingredients Milk- 2 tsp Maida- 1 Cup Rava- 1/2 Cup Salt Oil- 3 tsp For the Filling: Method To prepare the dough: Mix maida, rava, milk, oil, salt & water & knead well to make a smooth dough (reserve 1 tablespoon of maida for sealing).

 Onion- 1 (chopped) Potatoes- 4 (boiled & mashed) Ginger, Garlic & Green chili Paste- 2 tsp Cilantro (chopped) Red chili powder- 1 tsp Turmeric powder- 1/4 tsp Garam masala powder- 1 tsp Salt Oil

Cover the dough with a wet cloth and set aside. Filling: Mix the boiled potatoes, chopped onions, ginger, garlic, chili paste, red chili powder, turmeric, garam masala powder, cilantro & salt. Mix the remaining maida with some water to make a paste.Make lemon sized balls out of the dough.Roll into thin round chappathis. Keep some filling at one end of the chappathi and roll towards the other end.Seal the edges together using the maida paste. Prepare all the rolls in the same manner. Heat oil in a pan and deep fry few rolls at a time until brown. Repeat this until all the rolls are fried.

Contestant: Amba Recipe: Curried Kidney Bean Wrap Ingredients For wrap: 1 cup whole wheat flour/atta 3/4 cup maida/all purpose flour pinch of baking pwd 1/2 tsp salt water to knead the dough For kidney bean filling: Method Add salt to the wheat flour and maida, combine, slowly add water to form a soft yet slightly firm dough. Cover and let it rest till you get the stuffing ready. Heat oil in a vessel, add ginger green chilli paste and stir fry for few secs. Add the chilli pwd, coriander pwd, garam masala and salt and a tbsp of water. Add tomato ketchup and combine. Add cooked beans and few tbsps of water cook on

 1 1/2 cups cooked black beans or rajma/kidney beans 1/2 tsp ginger-green chilli paste 1/2 tsp red chilli pwd (adjust) 1/2 tsp coriander pwd pinch of cumin pwd pinch of garam masala pwd 1 tbsp tomato ketchup pinch of kasuri methi 1 tsp fresh cream or malai (optional) salt to taste 2-3 tsps oil chopped coriander leaves Spread 1: 1/2 cup hung yogurt chopped cucumber chopped tomato salt to taste Spread 2: 2 onions, finely sliced few tbsps green chutney

low flame for 8-10 mts or till the water evaporates. Add kasuri methi and malai and combine well. Add chopped coriander leaves and turn off heat. In a bowl, combine hung yogurt, salt and chopped tomato and cucumber and keep aside. In a bowl, combine the raw sliced onions with few tbsps of green chutney and keep aside. To prepare rotis, pinch a large lemon sized ball of dough, dust the working surface with some atta and roll out the stuffed dough to form 6?-7? diameter circles. Heat a iron tawa and once its hot, place a roti and let it cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft. At the time of serving, place a roti on a plate, spoon 1 1/2 tbsps of yogurt-tomato mixture, followed by the onion-green chutney mixture. Next, spoon the curried beans, sprinkle coriander leaves, finish off with a dash of lemon juice and roll the roti tightly to form a wrap. Wrap the lower part of the wrap in butter paper, aluminum foil or tissue.

Contestant: Divya Thakur Recipe: East Indian Paratha Rolls Ingredients For parathas: Method

 Refined flour 2 cups Oil for frying Clarified butter 2 tbsp Salt to taste For Filling: Boneless chicken 1/2 kg Yogurt 100 grams Onion (fried & ground) 1 White cumin seeds (roasted & crushed) 1 tsp Hot spices powder 1 tsp Crushed red chillies 1 tbsp Ginger/garlic paste 1 tbsp Turmeric powder 1/2 tsp Mustard oil 2 tbsp Salt to taste Tomatoes & lemons for garnishing

To make 'parathas', mix clarified butter, salt and water in refined flour. Knead into soft dough. Make balls from the dough and roll them out. Fry 'parathas' in a little oil. To make 'bihari boti', cut the chicken into squares. Marinate chicken with onion, yogurt, ginger/garlic, mustard oil, turmeric powder, hot spices powder, crushed red chillies, white cumin seeds and salt. Keep it aside for an hour. Put chicken pieces on barbecue sticks. You can either steam these in a steamer for 10 minutes or roast them on a 'tawa'. Put cooked chicken pieces on the 'parathas' and roll them. Garnish delicious Bihari Rolls with tomatoes and lemons before serving.

Go to the Top Episode 11

Contestant: Punpunwali Recipe: Sunheri Wadioyn Ka Mel Sender: Saroj Laad

Ingredients Besan Ajwain Lal Mirch Powder salt Singhade ka Atta Hing Milk Kala Namak Jaifal Powder Maida Lemon Powder Muleti Powder Dhania Powder Eliachi Powder Rice Flour Amchoor Powder Kesar Chaat Masala Corriander Leaves Chopped Green Chillies baigan aloo pyaaz mirchi Cauli Flower

Method Batter 1: Mix Besan, ajwain , Lal mirch Powder, Salt. Batter 2: Singhade ka atta, Hing, Milk , Kala Namak, Jaifal Powder Batter3:Mix Maida, Lemon Powder, Muleti Powder, Dhania Powder and Elaichi Powder Batter 4: Mix Rice Powder, Amchoor Powder, Kesar Powder and chaat Masala Now coat the vegetables with the batter and deep fry.

Contestant: Rewa Recipe: Garden Vegetable Crispies Sender: Vidhya Nair Ingredients Besan Saunf Laung Powder Method Batter 1: Mix Besan , Saunf, Laung Powder,

 Pepper Powder Garam Masala Singhade ka atta Ginger Paste Jeera Green Chilly paste Maida Amla Powder Kali Mirch Powder White Pepper Powder Garlic Minced Rice Flour Haldi Red Chilly Paste dalichini Powder Salt Green Chillies Chopped baby corn Brocolli Red and yellow capsicum Go to the Top Episode 12

Pepper Powder, Garam Masala Powder Batter 2 : Mix Singhade ka atta, ginger paste, Jeera, Green Chilly Paste Batter 3: Mix Maida, amla powder, kali mirch powder, white pepper powderand garlic minced Batter 4: Mix rice powder, Haldi, Red Chilly paste, dalchini powder Now coat the vegetables with the batter and deep fry.

Contestant: Guddan Recipe: Punjabi Channa Masala & Tawa Kulcha Sender: Zubeida Ansari Ingredients For Punjabi Channa Masala 1.5 cups Boiled white Chana Oil Water Method For Punjabi Channa Masala In a Pressure cooker, add channa. Add 2.5 cups of water.

 Round Cut onions Corriander For kulcha dough: 4 chopped Onions 1 tbsp Coriander leaves 1 tbsp Green chillies 1 tsp chopped Garlic 1 tsp chopped Ginger 1 tsp Mint leaves 1/2 tsp Cumin seeds 1/2 tsp Ajwain seeds 1/2 tsp Red chilly powder 2 tsp Ghee A Pinch Saffron Salt to taste

Then add one tbsp of Oil and the entire contents of the Knorr ready to cook Punjabi Channa masala packet. Put the cooker on High Flame. After two whistles lower the flame and cook for 20 mins

For Kulcha: Mix the flour, salt with half cup of water and knead into soft dough. Cover and keep aside the dough for one hour. Combine all stuffing ingredients in a bowl. Divide the dough into equal portions and make the balls using dry flour. Roll the balls into disc shape and place 1 tbsp stuffing in the middle of the rolled ball. Fold the filled rounds and seal the edges by pinching the dough. Roll out the kulcha with a rolling pin. In a hot tawa with ghee, toast the kulcha on both sides until turns to slightly brown color and soft.

Contestant: Mugdha Recipe: Dal Makhani and lacha paratha Sender: Aswini Aggarwal

Ingredients 1 Cup Boiled Urad dal 45 gms butter Butter Corriander Leaves For Lachcha Paratha 1 cup whole wheat flour 1/2 cup Clarified Butter Salt to taste

Method Mash the dal to a paste. Add two cups of fresh water. Add butter and the entire contents of the Knorr Ready to cook Dal makhani. Close the cooker. After two whistles lower the flame and cook for 20 min

Method For Lachcha Paratha In a bowl,combine flour with salt and 1 tbsp water,knead into soft dough Combine 1/2 tbsp of flour with 2 tbsp of ghee and leave aside. Divide the dough into equal-sized balls and again divide each ball into two. Roll out each portion into a long, finger shaped noodle and make a spiral shape from the first portion. Apply little flour on a rolling surface and gently roll out the spiral into a circle of about 3 inch diameter. Smear the top with the flour-ghee mixture. Repeat the process for the next portion and put over the first circle. Place a flat pan on medium flame and place the paratha, fry for 20 seconds and flip. Apply little ghee on the surface and flip again. Cook the paratha until turns to crispy and golden brown.

Go to the Top Episode 13

Contestant: Amba Recipe: Coastal Paneer Curry Sender: Starlene Ratnamani Ingredients 500 gms Paneer 150 gms Coconut Milk 100 gms onions 50 gms Green Chilly 15 gms Curry Leaves 10 gms Turmeric Powder 20 gms Salt 10 ml Oil 15 gms Sugar 15 gms Basil Method Cut Cottage Cheese in cubes and marinate with basil and yogurt and shallow fry in a pan. Slice the onions and slit the green chilly Heat oil in a pan, temper with curry leaves and slit green chillies Add sliced onions and saute for some time. Add turmeric powder, salt sugar, cooked cottage cheeze and chopped basil. Finish with coconut Milk

Contestant: Anandi Recipe: Magazi Kaju Paneer Sender: Papia Mitra

Ingredients 1 small packet - paneer (or as per req ) (indian cottage cheese , cut into small chunks) almost 1 cup - cashew nuts 1 cup - tomato puree 1 cup - low fat milk 1/2 cup - coriander leaves 1/2 cup - mint leaves 1 - onion, chopped 2 - inch piece ginger,grated 3 to 4 cloves, chopped 1 tbsp - poppy seeds (khus khus) 1 Tbsp- Pumpkin Seeds salt and chilli to taste (approx 1 chilli) 1 tbsp - sugar 2 tsp - coriander cumin powder 2 tsp - garam masala

Method Soak poppy seeds, Pumpkin seeds and cashewnut in milk for 15-30 min. Set aside. Take a pan, add some oil and saute the onions, chilly, ginger, garlic till brown. once soft and brown grind it with the mint and corriander leaves till smooth. 6. Add all the spices and puree and saute it for another 2 minutes. Now in another pan saute the paneer till brown. Grind the cashew , pumpkin and poppy seeds along with the milk. The cashew poppy seed paste need not be smooth,Cashew pieces here and there does not matter since they add a nice crunch to the gravy. Now Add this paste to our Gravy. Cook for two mins add paneer to the gravy. Cook for some time. Taste and season if required. Keep cooking till the gravy is cooked and paneer has blended with the gravy.

Go to the Top Episode 14

Contestant: Bhagwati Recipe: Chocolate samosa Sender: Raksha Desai Ingredients chocolate Grated - 1 cup cream - 1/2 cup maida - 250g ghee - 1tbsp oil for frying water for mixing Chocolate Sauce Method Make a dough of maida with water and add ghee to make it soft. Keep it for 5 mins Make a stuffings of chocolate and dry fruits, mix it well. Make small balls of dough, roll cut in half and stuff with chocolate and nut mixture and give it a shape of samosa. Similarly make more samosas. For frying heat oil in a pan and fry it till golden brown.

Contestant: Ammaji Recipe: Fudgy Lavan Latika Ingredients 1 cup (100 g) 3 1/2 oz Refined flour (maida) 2 tbsp (30 ml) 1 fl oz Vegetable oil a few strands Saffron (kesar), soaked in 1 tbsp water 4 tbsp (60 ml) 2 fl oz Water Method Sift the flour and make a well in the centre. Add the oil and saffron, mix well. Add water gradually, and knead to make hard dough. Cover the dough with a moist cloth and keep aside for 05 minutes. For the filling, mix the fudge, almonds,

 For the filling: 60 g (2 oz) White chocolate fudge 2 tbsp (30 g) 1 oz Almonds (badaarri), slivered 2 tbsp (30 g) 1 oz Pistachios (pista), slivered 1/2 tsp Cloves (laung), powdered 2 tbsp (40 g) / 1 1/2 oz Sugar, powdered For the sugar syrup: 3 cups (450 g) 1 lb Sugar 3 cups (750 ml) 24 fl oz Water 12 Cloves Vegetable oil for frying

pistachios, clove powder, and sugar together. Divide the filling into 12 equal portions. For the sugar syrup, boil the water with sugar till the sugar dissolves completely. Then simmer for 2 - 3 minutes. Divide the dough into 12 equal portions and shape each portion into balls. Roll out each ball into 6 inch - diameter pancakes. Place one portion of the filling in the centre of each pancake and brush the edges with ghee Deep Fry till golden brown