CHATPATI PANI PURI Crisp little puris, stuffed with potato or boondi or sprouted moong and dipped in a tangy

solution of raw mango pulp and mint chutney Preparation Time : 30-40minutes Cooking Time : 15-20 minutes Servings : 4

INGREDIENTS Puris meant for pani puri as required Raw mangoes 1-2 medium Salt to taste Black salt (kala namak) 1/2 teaspoon Roasted cumin powder 3 teaspoons Lemons juice 2 large Fresh mint leaves 1 cup Fresh coriander leaves 1/4 cup Green chillies 3-4 Moong sprouts 1 cup Turmeric powder a pinch Salt to taste Red chilli powder 1 teaspoon Boondi 100 grams Potatoes, boiled, peeled and chopped 2 medium Chaat masala 1 teaspoon Roasted cumin powder 1 teaspoon METHOD Boil raw mangoes in one and a half cups of water till tender. Peel them and extract mango pulp. Mix together mango pulp, ground mint-coriander-chilli paste, salt, black salt, roasted cumin powder and lemon juice. Add five cups of water and mix well. For meetha pani add sweet tamarind chutney as per taste and mix. Chill in the refrigerator till use. You can use a variety of fillings to fill the puris like sprouted moong or boondis mixed with potatoes etc. To make the sprouted moong filling, blanch moong sprouts (you can also use mixed sprouts) with a pinch of turmeric powder and salt. Drain thoroughly and add red chilli powder and mix. For the boondi-potato filling, soak boondi in water for five minutes. Drain and squeeze lightly to remove excess water. Mix it with cubes of boiled potatoes and season it with salt, chaat masala, red chilli powder and cumin powder. Fill each puri with a little sprouted moong or boondi-potato mixture, then fill it up with the flavoured water and relish the pani puri.

TANGY BEANS WRAP Rotis stuffed with spiced baked beans simply delicious Preparation Time : 15-20 minutes Cooking Time : 20-30 minutes Servings : 4 INGREDIENTS Whole wheat rotis 4 Baked beans 1 1/2 cups Onions 2 medium Oil 1 tablespoon Green capsicum, chopped

1 medium Garlic, sliced thinly 5-6 cloves Tomato ketchup as required Red chilli sauce as required Fresh coriander leaves, chopped 3 tablespoons Iceberg lettuce , shredded a few leaves METHOD Finely chop one onion and slice the other.Heat oil in a pan, add onion, green capsicum and garlic and saut. Place chapattis on the work top. Spread a little tomato ketchup and red chilli sauce on each of them. Add baked beans to the pan and saut. Add coriander leaves and mix. Place some of this mixture on one side of each of the chapattis. Sprinkle sliced onion, lettuce and grated cheese over the baked beans and roll the chapatti. You can cut into diagonal pieces and serve or wrap the roll in aluminium foil and serve.

SUNDAE WITH ESPRESSO HOT FUDGE SAUCE Fusion of ice creams with coffee flavored chocolate sauce. Preparation Time : 5-10 minutes Cooking Time : 10-15 minutes Servings : 4

INGREDIENTS Dark chocolate, grated 120 grams Cream 2/3 cup Espresso, single shot (15 ml) 1 tablespoon Butter 2 tablespoons Honey 1 tablespoon Butterscotch ice-cream 8 scoops Vanilla ice cream 8 scoops Almonds, chopped 4-5 Cashewnuts, chopped 4-5 Walnuts, chopped 4-5 Pistachios, chopped 8-10 METHOD Melt the chocolate and cream in separate bowls in the microwave at 60%. Heat for one minute. Add the cream to the chocolate and whisk till smooth. Add the espresso shot and mix well. Add butter and mix. Add honey and mix. The sauce is ready. Place a couple of scoops of butterscotch ice cream followed by a couple of scoops of vanilla ice cream in each stemmed glass. Sprinkle almonds, cashewnuts and walnuts. Drizzle the sauce. Sprinkle pistachios over the top and serve immediately.

MASALA CASHEW - TEENPATTI - FOODFOOD Deep fried cashew nuts coated with spicy masala Servings : 4

INGREDIENTS Cashewnuts

2 cups Coriander seeds 1 tablespoon Cumin seeds 3 tablespoons Black peppercorns 10-12 Fennel seeds (saunf) 1 teaspoon Clove 1 Dried red chillies 3-4 Oil to deep fry Chaat masala 1 teaspoon Black salt (kala namak) to taste Sugar 1 teaspoon METHOD Dry roast coriander seeds, cumin seeds, peppercorns, fennel seeds, clove and red chillies till fragrant. Cool and powder. Heat sufficient oil in a kadai and deep fry cashewnuts till light golden. Drain and put into a bowl. Add 2 tsps of the powdered spices, chaat masala, black salt and sugar and mix well. You can store the remaining powdered spices for use later. Let it cool slightly and serve.

MIXED FRUIT YOGURT BRULEE - TEENPATTI - FOODFOOD Mixed fresh fruits and yogurt topped with caramelized brown sugar Preparation Time : 10-15 minutes Cooking Time : 0-5 minutes Servings : 4

INGREDIENTS Peach 1 Plums 2 Pineapple slice 3 Thick yogurt 2 cups Castor sugar (caster sugar) 4 tablespoons Vanilla essence a few drops Brown sugar as required METHOD Halve the peach, remove seed and roughly chop. Halve the plums, remove seeds and roughly chop. Roughly chop pineapple. Put the fruits into a mixer jar and grind coarsely. You can serve the dessert either in shot glasses or in ramekin moulds. Half fill the shot glasses or ramekin moulds or both with the fruit puree. Mix yogurt with castor sugar well. If you wish you can add a little vanilla essence and mix. Pour the yogurt over the fruit puree. Top with brown sugar and melt it with a brulee torch. Let it cool slightly before serving.

CHUTNEY PULAO WITH PANEER AND CORN - FOODFOOD Rice cooked with green chutney, cottage cheese and corn Preparation Time : 20-30 minutes Cooking Time : 10-15 minutes Servings : 4

INGREDIENTS Fresh mint leaves 1/2 cup Fresh coriander leaves 1 cup Green chillies

3 Ginger 1/2 inch piece Salt to taste Lemon juice 2 teaspoons Basmati rice, soaked 1 1/2 cups Cottage cheese (paneer) 100 grams American corn kernels 1/2 cup Oil 1 tablespoon Bay leaves 1-2 Cinnamon 1 inch stick Cloves 4 METHOD Roughly chop mint and coriander leaves, ginger and green chillies and put them in a mixer jar. Add salt and lemon juice and grind to a fine chutney without adding any water. Heat oil in a deep non stick pan. Heat water in another non stick pan. Cut the paneer into small pieces.Add bay leaves, cinnamon and cloves to the oil in the pan and saut. Add rice and mix gently. Add corn, 3 tbsps green chutney and mix. Add salt, paneer and 3 cups boiling water. Stir and cover. Let it cook for about 7 minutes or till the rice and corn are completely cooked. Serve hot.

KESARI PULAO - TEENPATTI - FOODFOOD A very tasty rice preparation flavored with saffron. Preparation Time : 10-15 minutes Cooking Time : 20-30 minutes Servings : 4

INGREDIENTS Saffron (kesar) 7-8 strands Rice, soaked 1 1/2 cups Ginger 1 inch piece Garlic 8-10 cloves Coriander seeds 1 tablespoon Cumin seeds 1 1/2 teaspoons Black peppercorns 10-12 Fresh red chillies 2 Oil 2 tablespoons Bay leaf 1 Green cardamom 4-5 Black cardamom 2 Star anise 1 Cinnamon 2 inch piece Pomfret fillets 2 large Prawns (medium), shelled 15 Yogurt, whisked 3/4 cup Salt to taste Turmeric powder 1/4 teaspoon

Lemon 1 METHOD Roughly chop ginger and garlic. Dry roast coriander seeds, cumin seeds and black peppercorns on a small non stick pan till fragrant. Set aside to cool. Put the ginger, garlic and fresh red chillies in a mixer jar.Heat oil in a shallow non stick pan, add bay leaf, green cardamoms, black cardamom, star anise and cinnamon and saut for 1 minute. Transfer the roasted spices into the mixer jar, add a little water and grind to a fine paste. Cut the fish fillets into large chunks. Add prawns and fish pieces to the pan and mix gently. Add the ground paste and mix. Saut for 1-2 minutes. Drain and add rice, yogurt, 2 cups water and mix well. Add salt, saffron, turmeric powder, juice of 1 lemon and mix. When the water comes to a boil, reduce heat, cover and cook till rice is done. Keep the pan covered till it is time to serve. Serve hot.

LAUKI KHEER Traditional Indian pudding! Preparation Time : 20-30 minutes Cooking Time : 20-30 minutes Servings : 4

INGREDIENTS Bottle gourd (lauki/doodhi) 500 grams Ghee 3 tablespoons Cashewnuts 15 Milk 1 litre Sugar 1/2 cup Green cardamom powder 1/2 teaspoon Kewra water 1 teaspoon METHOD Peel bottle gourd, cut into half, remove seeds, wash and then grate. Boil in water until soft, strain and then squeeze to remove excess water. Heat ghee in a kadai, add cashewnuts and saut till lightly browned. Drain and keep aside. Add boiled bottle gourd to the same ghee, cook for few minutes and keep aside. Bring milk to a boil, then simmer till it is reduced to three-fourths and add the cooked pumpkin. Stir to mix well. Add sugar. Cook till sugar dissolves and kheer is semi-thick. Mix in green cardamom powder and kewra water. Pour into individual serving bowls, garnish with browned cashewnuts and serve hot or cold.

MILONI MATAR MUSHROOM - TEENPATTI - FOODFOOD An awesome combination of peas and mushroom. Preparation Time : 10-15 minutes Cooking Time : 10-15 minutes Servings : 4

INGREDIENTS Green peas, soaked 1 cup Mushroom, halved and blanched 400 gram Onion 1 medium Oil 2 tablespoons Cinnamon 2 inch piece Green cardamoms 3 Tomato 1 medium Cumin seeds 1 teaspoon Spring onion, chopped 1/4 cup Green chilli 2 Ginger paste

1 teaspoon Garlic paste 2 teaspoon Tomato puree 1/4 cup Turmeric powder 1/2 teaspoon Coriander powder 2 teaspoons Cumin powder 1 teaspoon Salt to taste Red chilli powder 1 1/2 teaspoons Cashewnut paste 1/4 cup Fresh coriander leaves, chopped 1/4 cup Kasoori methi , crushed 1 1/2 teaspoons Garam masala powder 1 1/2 teaspoons Spring onion green, chopped 2-3 stalk METHOD Chop onion. Heat oil in a non stick pan, add cinnamon and green cardamoms and saut for minute. Chop tomato. Add cumin seeds to the pan and when they change colour, add onion and stir. Add spring onions and saut for 1 minute.Chop green chillies and add along with ginger paste and garlic paste and mix well. Add tomato and stir. Add tomato puree and stir. Add turmeric powder, coriander powder and cumin powder and mix well. Add mushrooms and mix. Drain green peas and add and mix. Add salt, red chilli powder, cashewnut paste and cup water and mix. Cover and cook for 2-3 minutes. Chop coriander leaves and add. Add kasoori methi and garam masala powder and mix well. Garnish with spring onion greens and serve hot with roti or parantha.

Gobhi Kasuri
Cauliflower,separated into florets 1 medium

Dried fenugreek leaves (kasoori methi),roasted Onion Oil + to deep fry

2 tablespoons 2 medium 2 tablespoons 1/2 teaspoon 3 1 medium 2 teaspoons 1/2 teaspoons 1/4 teaspoon 2 teaspoons 1/2 cup to taste

Mustard seeds Green chilli Tomato Ginger paste Garlic paste

Turmeric powder Coriander powder Yogurt Salt

Method
Chop onions. Heat 2 tbsps oil in a non stick pan. Add mustard seeds and let them splutter.

Separate the florets of cauliflower and soak them in salted water. Drain well and pat them dry. Heat sufficient oil in a kadai and deep fry the florets. Drain on absorbent paper. Chop green chillies. Add onions to the pan and saut. Chop tomato. Add ginger paste and garlic paste to the pan and saut. Add tomato and green chillies and continue to saut. Add turmeric powder and coriander powder and mix well. Add yogurt and mix well and cook. Add kasoori methi powder and salt and mix well. Add cauliflower and mix well. Cook for 2 minutes. Serve hot.

Kaale Chole
Chickpeas (kabuli chana),soaked overnight 1 cup

Tea leaves Salt Olive oil Onion Cumin seeds Ginger paste Garlic paste Coriander powder Cumin powder Chana masala Red chilli powder Cumin powder,roasted Fresh coriander leaves

2 teaspoons to taste 1 tablespoon 1 medium 1 teaspoon 1 teaspoon 1 teaspoon 2 teaspoons 1 teaspoon 2 teaspoons 1 teaspoon 1 teaspoon a few

Method
Drain and pressure cook the chana with 3 cups water, salt and the tea leaves tied in a piece of muslin cloth for 6-8 whistles. Drain and reserve the cooking liquour. Heat olive oil in a non stick pan. Chop onion. Add cumin seeds to the pan and when they change colour, add onion and saut. Add ginger paste, garlic paste and a little water and saut for 1-2 minutes. Add coriander powder, cumin powder, chana masala, red chilli powder and mix. Add chana and some cooking liquour, salt and mix. Cover and cook for 10 minutes on medium heat. Add darkly roasted cumin powder and mix. Transfer into a serving bowl, garnish with coriander leaves and serve hot with bhature.

Macaroni Alferdo
Macaroni 1 packet

Salt Parsley Butter Garlic Fresh cream

to taste a few sprigs 1 tablespoon 2-3 cloves 3/4 cup

 Milk Cream cheese White pepper powder optional Parmesan cheese,grated optional

1/4 cup 3 teaspoon to taste

Method
Heat plenty of water in a deep non stick pan. Keep a sieve over it and put macaroni and salt in it and cook till al dente. Chop parsley. Heat butter in a non stick pan. Crush garlic and add and saut for 1 minute. Add fresh cream and milk and mix well. Add cream cheese and mix well and cook for 1-2 minutes. Add salt and pepper powder if you wish to. Drain the macaroni and add to the sauce and mix well. Add parsley and mix. Serve hot. If you wish you can garnish with a little parmesan cheese.

Matka Chana Chaat

Bengal gram (chana),soaked overnight 1 cup

Cumin seeds Coriander seeds Mustard seeds Dried red chilli Green chilli Mint leaves Salt Black salt (kala namak)

1 1/2 teaspoons 1 teaspoon 1/2 teaspoon 2 2 15 - 20 to taste 1/2 teaspoon 1/2 teaspoon 1 teaspoon 1 small 1/2 tin

Chaat masala Tamarind pulp Onion Sweet Corn

Method
Drain and pressure cook the chana with 3 cups water till just done. Drain and reserve the cooking liquour. Dry roast cumin seeds, coriander seeds, mustard seeds till fragrant. Add dried red chillies and continue to roast for half a minute. Grind together green chillies, mint leaves, roasted spices, salt, black salt, chaat masala, tamarind pulp with a little water to a fine paste. Chop onion and put into a bowl. Add boiled chana and masala paste and mix well. Add sweet corn and mix lightly.

Motichoor Custard
Motichoor laddoos 6

Vanilla Custard powder Milk

4 tablespoons 2 1/2 cups

Method
Mix custard powder and milk well in a bowl ensuring there are no lumps left. Heat a non stick pan, pour the custard solution in it and cook, stirring, till it thickens. Crumble 4 motichoor laddoos and put them in 4 ramekin moulds, pour the hot custard over it and pat on the table top to remove any air gaps that may have formed and ensure that the custard goes down right to the bottom of the moulds. Crumble the remaining laddoos and sprinkle on top. Chill in the refrigerator and serve. If you wish you can have it hot too.

Palak Paneer Boondi

Spinach leaves (palak),chopped 1 medium bunch

Low fat milk Boondi Oil Cumin seeds Lemon Onions,chopped Garlic,chopped

2 1/2 cups 1/2 cup 2 tablespoons 1 teaspoon 1 2 medium 1 tablespoon 2 tablespoons to taste

Green chillies,chopped Salt

Method
Heat milk in a deep non-stick pan. Heat oil in another non-stick pan. Add cumin seeds and let them change colour. Cut a lemon into halves and remove the seeds. Squeeze one half into the milk and stir to mix. Add onions to the pan and saut till golden brown. Strain the milk to get the paneer. Set aside. Add garlic to the pan. Mix and add a little water. Mix well and cook for a minute. Add a little more water and stir to mix. Add spinach, green chillies and salt. Mix well and cook for 3-4 minutes. Add paneer and mix well. Cook for 3-4 minutes more. Add boondi and mix well. Switch off the heat. Serve hot.

Paneer Babycorn Balchao

Cottage cheese (paneer) 500 grams

Babycorns Oil Cumin seeds Mustard seeds Dried red chillies Ginger,roughly chopped

7-8 2 tablespoons 1 teaspoon 1 teaspoon 10-12 1 inch piece

Garlic Cloves Malt vinegar Onion ,chopped Tomatoes,chopped Tomato puree Salt Sugar

8-10 cloves 7-8 1/2 cup 1 medium 2 medium 1/2 cup to taste 1 teaspoon

Method
Heat a non stick frying pan and add oil. In a mixer jar, add cumin seeds, mustard seeds, red chillies, ginger, garlic, cloves and malt vinegar. Grind till smooth, using 2-3 tablespoons of water. Add onion to the pan and saut. In the meanwhile, slice the baby corns diagonally. Add tomatoes to the pan. Mix well and add a little water. Cook till tomatoes are soft. Cut paneer into 1 inch rectangles. Add tomato puree and ground paste to the pan. Mix well. Add baby corns and paneer pieces and mix well with the masala. Add 4 tablespoons water. Add salt and sugar. Mix well and cook for 10-15 minutes or till it thickens. Serve hot.

Paneer Do Pyaza
Cottage cheese (paneer) 500 grams

Onions Oil

4 medium 4 tablespoons 1 tablespoon 5 1 tablespoon 1 tablespoon 2 medium 1/4 cup 1/2 teaspoon 2 tablespoons 1 teaspoon 1 teaspoon 1/4 cup to taste 1 teaspoon

Cumin seeds Green cardamoms,crushed Garlic paste

Ginger paste Tomatoes,chopped Tomato puree Turmeric powder

Coriander powder Cumin seeds Red chilli powder Fresh cream Salt Garam masala powder

Fried onions Ginger,cut into juliennes Fresh coriander leaves,chopped

1/2 cup 1 inch piece 1/4 cup

Method
Heat a deep non-stick pan and add 2 tablespoons oil. Halve 2 onions. Cut further into halves and open out the layers. Heat 2 tablespoons oil in another non-stick pan and add these big onion pieces to it. Add cumin seeds, green cardamoms and 2 sliced onions to the oil in the deep pan. Saut till onions turn golden. Cut paneer into 2 inch triangles. Saut and toss the big onion layers till golden and take off the heat. Add garlic paste and ginger paste to onions in the deep pan. Saut and add 2 tablespoons water. Mix well. Add tomatoes and tomato puree and mix. Add turmeric powder, coriander powder, cumin powder and red chilli powder. Mix well and cook till oil separates. Add paneer triangles and mix well with the masala. Add cream and mix well. Add salt and mix again. Add garam masala powder, the big browned onion pieces and cup fried onions. Add ginger juliennes and coriander leaves. Mix everything together lightly. Serve immediately.

Restaurant Style Gravy

Oil 1/4 cup

Onion Black cardamom Cinnamon Caraway seed (shahi jeera) powder Ginger paste Garlic paste Cashewnuts,broken soaked Melon seeds (magaz),soaked Turmeric powder Tomato puree Green chilli paste Coriander powder Khoya/mawa Salt Green cardamom powder Rose water Yogurt Fresh cream

1 large 1 3` stick 1 teaspoon 2 teaspoon 2 teaspoon 2/3 cup 1/3 cup 1/2 teaspoon 1/3 cup 2 teaspoon 2 teaspoon 1/3 cup to taste 1/2 teaspoon 2 teaspoon 1/4 cup 1/4 cup

Method
Heat oil in a deep non-stick pan. Chop onion. Add black cardamom, cinnamon and shahi jeera to the pan and saut till fragrant. Add onion and saut till lightly browned. Add ginger paste and garlic paste and saut for 1-2 minutes. Grind cashewnuts and melon seeds with cup water to a fine paste. Add 1 cup water, turmeric powder and tomato puree to the onion and mix well. Continue to saut. Add green chilli paste and mix well. Add coriander powder and mix well. Add khoya and mix well. Add cashewnut-melon seed paste and cup water, mix again, cover and cook for 2 minutes. Add salt, green cardamom powder, kewda water, rose water and cup water. Mix well and cover and cook for 2 minutes. Add yogurt and cream and mix well. Serve with koftas or paneer or potatoes.

Vegetable Makhani
Carrot,cut into 1 inch pieces 1 medium

Corn kernels Cauliflower,separated into florets French beans,cut into 1 inch pieces Fresh button mushrooms,quartered Green peas Ginger,roughly chopped Garlic Green cardamoms Cinnamon Red chilli powder Salt Tomato puree Butter

1/2 cup 1/4 small 8-10 5-6 1/4 cup 1 1/2 inch peice 7-8 cloves 4 1 inch stick 2 teaspoons to taste 1 1/2 cups 3 tablespoons 2 tablespoons 2 teaspoons 1 teaspoon 2 tablespoon 1/4 cup

Honey Fenugreek powder Garam masala powder Fresh coriander leaves,chopped Fresh cream

Method
Boil carrot and corn in 2 cups water for 3-4 minutes. Grind ginger, garlic, green cardamoms and cinnamon with 2 tbsps water into a fine paste. Add cauliflower florets, beans, mushrooms, ground paste, red chilli powder and salt to the boiling vegetables and mix well and let the vegetables cook. Add tomato puree and 2 tbsps butter and mix. Add green peas, honey and kasoori methi and mix well. Add garam masala powder and coriander leaves and mix well. Lower heat and add cream.