Wonder Cook Book - AEGON Religare Life Insurance

Cook Book

Forward
What is the single most important tool to win hearts…world over? Great cookery skills! With this talent, it’s easier to make friends, the kids don’t fuss over food, the guests are mighty impressed, and you become a VVIP during festivals and social gatherings! Wonder Cook Recipe Book is the celebration of 50 extraordinary cooks and their 50 extraordinarily delicious recipes. Most of these cooks have watched a lot of cookery shows and referred to countless recipe books. But not in their wildest dreams, did they imagine having their own cook book published. Wonder Cook Recipe Book is a dream come true for these gifted cooks. Find 50 mouth-watering recipes handpicked by none other than Celebrity Chef, Sanjeev Kapoor. Make sure you try each one of them and win accolades from your family and friends.

“Cooking is love made visible”
PS: ‘Wonder Cook’ was a culinary contest organised by AEGON Religare Life Insurance Limited. From over many hundreds of recipes received, 50 top recipes were handpicked by Mr. Sanjeev Kapoor and published through Wonder Cook Recipe book.

Index
Sr. No.
01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26

Recipe

Page No.

Sr. No.
27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50

Recipe

Page No.

Bharwa Karela ka Naya Andaaz .................01 Chunka Pitha with Chutney ......................02 Wonder Moong Balls...............................03 Kol Posola Mansho (Banana Stem with Chicken) ....................04 Desi Ilish (Hilsa) Biryani ..........................05 Lukhunvi Pizza (Non-Veg) ........................06 Black Cumin With Kajuli Fish ....................07 Corn Kofta With Peas Curry ......................08 Indre.................................................09 Chicken Chap ......................................10 Banana Wonton ....................................11 Besan Baingan Cuts ...............................12 Budha Chakuli......................................13 Cassava Soup.......................................14 Jackfruit Sweet Idli ...............................15 Kadai Curd Chicken ...............................16 Khas Khas Chicken ................................17 Palak Paneer Khandvi .............................18 Patory ...............................................19 Pizwich..............................................20 Savoury Cheese Biscuits ..........................21 Sesame Gold Coins ................................22 Green Spinach Rolls ...............................23 Double Bhetki Roll ................................24 Poha Tikki...........................................25 Pizza Basket ........................................26

Bitter Gourd Prawn Masala Fry ..................27 Eggplant Parmesan ................................28 Degchi Biryani .....................................29 Farra with Sukhe Aloo and Sitaphal ki Subzi ...................................30 Fish Cheese Tikki with Tango-Coco Sauce .................................31 Green Tofu Patra Chaat with Herbal Buttermilk .................................32 Herbed Yogurt Salad Sandwich ..................33 Ilish Sarso Bata ....................................34 Spinach Fish ........................................35 Chicken Flowers ...................................36 Bengali Fish Curry (doi Maach) ..................37 Khatti Meethi Tokri................................38 Exotic Pasta ........................................39 Paneer Dilruba .....................................40 Mandua Ki Roti .....................................41 Delicious Pizza Delight ...........................42 Rice Muthias........................................43 Lababdar Curry With Vegetables................44 Nargisi Kofta .......................................45 Navratan Korma ...................................46 Pancham Dudhiya Thepla ........................47 Yummy Navdhanya Bisi Bele Bath...............48 Egyptian Koshary ..................................49 Aloo Dum, Dahi Wada With Ghugni .............50

BHARWA KARELA KA NAYA ANDAAZ
Ashwini Sanjay Tiwari | Vadodara
Karelas will no longer make anybody run. Your loved ones will go gaga over this yummy version of karela!

Ingredients:
Bitter Gourd (Karela) 250 gms Potato, sliced 500 gms Fenugreek seeds 20 gms Cumin seeds 50 gms Fennel seeds 50 gms Turmeric, as required Salt to taste Coriander powder Oil 1 ½ tbsp Lemon juice

Method:
Prepare a mixture by grinding together fenugreek, cumin, fennel, turmeric and salt. Take coriander powder twice the ? amount of this mixture and add it in. Mix well and set aside. Scrape the bitter gourds slightly, and give it a cut on one side. If the seeds are soft, leave them in; if hard, remove them. ? Stuff the bitter gourds with the spice mixture prepared. ? Heat 1 ½ tbsp oil in a pan and arrange the stuffed bitter gourds inside. And on top, arrange the sliced potatoes. ? Sprinkle any left over spice mixture over the vegetables. Close the lid and cook for half an hour, stirring only at intervals. ? Take out the potatoes when they turn brown, and set aside. Continue to cook the bitter gourds till they too turn brown. ? Once done, add the potatoes back; give it a stir and turn off the gas. Squeeze in a little lemon juice just before serving. ?

Tips:
• • • If you are preparing it as snack for kids, then reduce the quantity of ginger, garlic and red chillies and make it less spicy, suitable for kids. If you are preparing it as snack for kids. If you are preparing it as snack for kids, then reduce the quantity of ginger.

01

CHUNKA PITHA WITH CHUTNEY
Binita Das | Rourkela
An appetising and healthy dish served with tangy-minty-spicy chutney!

Ingredients:
For Pitha: Split black gram (Biri dal) -1 cup Rice - 1 cup Onion - 1 Tomato - 1 Green Chillies, Curry leaves, Ginger as per taste Salt to taste Oil for frying For Chutney: Tomato -1 Mint (Pudina) leaves, Green chillies as per taste Salt to taste

Method:
For Pitha:
? Soak rice and Biri dal for 4-5 hours in water. Then, grind it to a thick paste and leave it overnight. Next morning,

add salt and mix well.
? To prepare the filling, finely chop onion, tomato, ginger, curry leaves and green chillies, and mix well. ? Heat oil in a pan. Take one spoon of the rice-dal paste and flatten it into a circular shape. Place some ‘filling’ in

the centre. Take another spoon of the rice-dal paste, flatten it and cover over the filling. Seal the sides and fry it till golden brown on all sides. The Pitha is ready to be served with chutney. For Chutney:
? Chop tomato, mint leaves and chillies. ? Grind them well with little water and the chutney is ready.

02

WONDER MOONG BALLS
Dipti Tiwari | Indore
A mouthwatering vegetarian fare you would love to savour during the hot summer days!

Ingredients:
Split green gram (Moong dal) 1 cup Indian round gourd (Tinda), small size ½ kg Cumin seeds 1 tbsp Asafoetida (Hing) - Small pinch Salt to taste Turmeric powder ½ tsp Red chilli powder 2 tbsp Coriander powder 1tbsp Oil - 3 tbsp

Method:
Soak Moong dal for 3 to 4 hours. Then, drain and set aside. ? Heat 2 tbsp oil in a pan. Add cumin, asafoetida, moong dal and mix well. Add water and let it cook for 10 - 12 minutes. ? Then, add salt, turmeric, chilli powder and coriander powder. Let it cook for 2 more minutes, and the stuffing is ready. ? Now, cut the tindas on top and press in the stuffing tightly, taking care not to break them. ? Tie a thread around the tindas so as to keep their shape intact. ? Deep fry the stuffed tindas in oil. (While frying, gently place them in the pan, and after one side is done, gently turn ? over and cook the other side.) It takes around 15-20 minutes and ‘wonder moong balls’ are ready to be served.

03

KOL POSOLA MANSHO (BANANA STEM WITH CHICKEN)
Luki Borthakur | Guwahati
Check out this Chicken curry with a difference!

Ingredients: Serves 2
Banana stem, grated - 1 cup Chicken - 200 gms Turmeric powder - ½ tbsp Garam Masala - 2 tbsp Onion, grated - 2 Green chillies - 2 Garlic, smashed - 1 whole Salt to taste Mustard oil - 3 tbsp Water (warm) - 1 cup Coriander to garnish

Method:
? Take chicken and grated banana pith in a vessel. Add turmeric, garam masala, 1 grated onion, 1 tbsp oil,

1 green chilli, little garlic paste and salt. Mix well and marinate for 20 minutes.
? Heat 1.5 tbsp oil in a pan. Add the remaining garlic paste and onion, and fry until light brown. Add the

marinated chicken mixture and fry for 10 minutes, stirring well.
? After 10 minutes, add warm water. Then, cover with a lid and cook for 40 minutes on low flame. ? Garnish with coriander leaves and serve with rice.

Tips for grating:
? Before grating the banana stem, soak it in water for 5 minutes. Wear gloves while grating, else it could

stain your hands. Once done, crush the thread-like stuff in a crusher (do not use a mixer grinder).

04

DESI ILISH (HILSA) BIRYANI
Mithu Das | Siliguri
Patience is a must for Biryanis. Try this one on leisurely day and revel in the aromatic flavour of every morsel!

Ingredients:
For Ilish: Mustard oil 1 cup Ilish 12 pcs Green chilli paste 1 tsp Turmeric powder 1 tsp Red chilli powder ½ tsp Ginger paste ½ tsp Mustard paste 4 tsp Curd 2 tsp Ilish stock 2 cups Sugar 1 tsp Salt to taste Cream 2 tsp For Rice: Basmati rice 4 cups (washed and soaked for an hour) Anise Star 1pc Clove 10 pcs Ghee 3 tbsp Anise 5 pcs Cinnamon 2 pcs For layering: Onion - 2 (sliced and fried till golden brown) Coriander leaves, chopped - 1 cup Mint leaves, chopped - 1 cup

Method:
? Heat mustard oil in a pan. Fry Ilish pieces until light golden brown and set aside. ? In the same pan, add mustard paste, ginger paste, green chilli paste, red chilli powder, sugar and salt, and fry for a minute.

Add curd, Ilish stock and cook for 5 minutes on low flame. Finally, add cream.
? Take a big vessel (handi) and boil water with some salt, ghee, clove, star, cinnamon, etc. Add rice and cook till partially

done (about 70%). Strain the rice and set aside.
? To assemble: In a handi, arrange one layer of rice followed by a layer of fish, and then repeat the layers. Finally, add

chopped coriander leaves, cover with a layer of rice and top it with fried onion slices.
? Cover the vessel with an aluminum foil and cook it for 5 minutes on high flame, and for another 5 minutes on low flame.

Garnish with mint leaves and serve hot.

05

LUKHUNVI PIZZA (NON-VEG)
Mona Navinchandra Surawala | Surat
Quick and easy home-made pizza never tasted so good!

Ingredients:
Pizza bread 4 Minced mutton 200 gm Oil 3 tsp Salt to taste Onions 2 Ginger Garlic paste 3 tsp Green chilies, chopped - 2 tsp Garam masala 3 tsp Butter Mayonnaise Cheese Pizza masala 1 tsp

Method:
? Heat 3 tsp oil in a frying pan. Add minced mutton and roast well for 5 minutes. ? Add salt, ginger garlic paste and green chilies, and mix well. Once the mixture turns dry, add garam masala, mix

well and turn off the gas.
? Now, take the pizza bread, apply some butter, spread the minced mutton mixture on it, and place it on a pan on

low flame. Top it with mayonnaise and cheese. Cover and cook for 10 minutes.
? Sprinkle some pizza masala on top and your pizza is ready to be served!

06

BLACK CUMIN WITH KAJULI FISH
Soma Ray | Kolkata
An amazing spice flavoured fish treat to go with your rice.

Ingredients:
Kajuli fish - 250 gms Black cumin - 2 tbsp Coriander leaves Green chillies - 6 pcs Turmeric powder - ½ tbsp Salt to taste

Method:
Grind together black cumin, coriander leaves and green chillies to form a paste ? Simmer oil in a pan and add the cleaned Kajuli fish. ? Add the cumin-coriander-chilly paste to the oil, along with salt and turmeric, and mix well. ? Add little water and let the fish cook with the spices, on low flame for 5 minutes. ? The Kajuli Black Cumin is ready to be served. ?

07

CORN KOFTA WITH PEAS CURRY
Sonal Bhaveshbhai Patel | Vadodara
If you havenít every tried a Kofta curry at home, go for it right away. Enjoy it with Chapati or Paratha!

Ingredients:
For Peas curry: Green peas 300 gms Oil 3 tbsp Cumin seed 1 tbsp Green chillies, chopped 1 tbsp Onion, small 4 Ginger, finely chopped 1 tbsp Garlic, finely chopped 6 cloves Turmeric 1 pinch Coriander leaves, chopped ½ + ½ bowl Curd 3 tbsp Coriander-Cumin powder 1 tbsp Garam masala 1tbsp Cinnamon 1 Bay leaf 1 Fresh cream ½ bowl Cheese For Kofta: Fresh corn, boiled and crushed - 1 bowl Bread crumbs 3 tbsp Green chillies, chopped 1 tbsp Chaat masala 1 pinch Salt to taste Corn flour 2 tbsp Oil 1 tbsp

Method:
For Peas curry: Heat 3 tbsp oil in a non-stick pan. Add cumin seeds, green chillies, onion, ginger, garlic, turmeric powder and peas, ? and fry the mixture for some time. Once done, turn off the gas and let it cool. To the mixture, add fresh coriander leaves, curd and little water. Grind well and set aside. ? For Kofta: In a bowl, mix together fresh corn, bread crumbs, green chilli, salt and chaat masala, and prepare a dough. ? Make small balls (koftas) out of the dough, roll them in corn flour, and deep fry. ? To assemble: Heat 1tbsp oil in a pan. Lightly fry coriander-cumin powder, cinnamon and bay leaf. Add the peas gravy and fry well. ? Add fresh cream followed by the koftas, and give it a stir. Garnish with cheese and coriander leaves and serve hot. ?

08

INDRE
Surjit Singh Ghai | Shimla
Savour the fresh aroma and tang of lemon as you bite into this healthy steamed Kulth dish!

Ingredients: Serves 2
Kulth-100 gms Onion - 2 Green chilli-10 gms Garlic-10 gms Ginger-10 gms Lemon tree leaves -12 Mustard oil or Ghee-50 ml Coriander leaves-10 gms Tomato sauce Salt to taste

Method:
Rinse kulth with cool water and soak it in water for 6 hours. ? After that, drain it well and mash it into a paste. ? Chop onion, chillies, garlic and ginger, and mix them with the kulth paste. ? Take two lemon leaves, apply some oil on one side, and stuff 2 teaspoonful of Kulth paste between them. ? Fasten the leaves together using a thread, and steam it for 15 minutes. Serve the steamed Indre with sauce. Alternatively, Indre can be fried and enjoyed crisp. ?

09

CHICKEN CHAP
Mithu Basu | Kolkata
Enjoy this juicy classic Mughlai preparation with Naan, Paratha, Pulao or even, Biriyani.

Ingredients: Serves 2
Chicken 1½ kg Ginger paste 100 gm Garlic 14 cloves Red chilli powder 2 spoon Peppercorn dust 2 spoon Mace (Javitri) dust ¼ tsp Cardamom, cinnamon, cloves dust 100 gm Curd 100 gm Butter 400 gm Poppy seeds dust 2 tsp Cashew nut paste 2 tsp Coconut paste 2 tsp Kewra water 1 tsp Sweet Attar 4 drops

Method:
Marinate meat with half the amount of all the spices. Add salt as required. ? In a pan, heat butter and add the marinated meat. Stir and spray water at intervals. ? After the meat is half cooked, add the remaining spices. Then, lower the flame and add one cup of water. ? Cover and cook till properly done. Serve hot. ?

10

BANANA WONTON
Mangal Patiday | Indore
A crispy yummy treat with fruit and dry fruit surprises tucked inside.

Ingredients:
Banana, diced- 2 Refined flour 50 gm Egg 1 Water 3-5 ml Sugar 5-10 gm Raisins few Cashew - 2 gm Almond 2 gm Oil for frying

Method:
Prepare a dough using refined flour, egg, and water. ? Make small balls out of the dough and roll them into small circular coats (for wrapping). ? Mix together banana, sugar, cashew nut, almonds and raisins. ? Fill this mixture into the coats and deep fry. ? Pour chocolate dip on it and serve. ?

11

BESAN BAINGAN CUTS
Asmita Muley | Vadodara
Easy, quick and yummy Baingan bites you will instantly fall in love with! Enjoy it accompanied with plain yogurt, sauce or green chutney.

Ingredients:
Brinjal (Baingan), big 1 Bengal gram flour (Besan) ¾ cup Rice flour ¼ cup Sugar 1 tsp Turmeric powder ½ tsp Red chilli powder 1 ½ tsp Carom seeds ¼ tsp Coriander -Cumin powder 1 tsp Oil for shallow frying

Method:
Cut the brinjal into 6 - 8 thin round slices and soak them in salt water. ? In a vessel, mix rest of the ingredients and add 1 tsp oil to it. (Do not add water to this mixture.) ? Take a slice of brinjal and coat it with the flour mixture. Prick the slice with knife or fork so that the flour ? sticks well. Repeat the procedure for all the slices. Heat oil in a pan. Shallow fry the slices, keeping the lid on, until they turn crispy and brown on both sides. ? Serve warm with meals, or separately, as a snack with green chutney. ?

12

BUDHA CHAKULI
Anjali Upadhyay | Rourkela
This soft and sweet pancake is a traditional recipe of Orissa. Consider it a sweet variation of the Dosa.

Ingredients:
Black gram (Urad) dal 1 cup Rice 2 cup Ripe banana 1 Sweet potato (small size) - 1 Coconut, grated 1 cup Ginger, finely chopped 1 inch Black pepper powder ½ tsp Cardamom ½ tsp Sugar ¾ cup Cinnamon ¼ tsp Salt to taste Refined oil 5 tbsp

Method:
? Soak black gram dal and rice in cold water for 3 to 4 hrs. Then, grind it to paste and leave it overnight. Next

morning, add mashed banana, grated sweet potato, coconut, sugar, and ginger to the paste.
? Heat 1 tbsp oil in a frying pan. Add spices (pepper, cardamom, cinnamon) and then pour the above mixture

onto the pan to make a thick round shape. Cover and cook on a low flame for about 4 to 5 minutes.
? After one side is done, turn the Chakuli upside down, and let it cook for 2 to 3 minutes on low flame. ? Chakuli is now ready to be served with green chutney.

13

CASSAVA SOUP
Renjith A. R. | Thrissur
A thick and savoury soup with healthy ingredients you can totally depend on.

Ingredients:
Cassava (Tapioca root), peeled & cut into small pieces 1 Coconut oil 1 tsp Onion 1 Garlic 4 cloves Ginger ½ inch Salt to taste Sugar 1 tsp Pepper Chicken small pieces ¼ kg Carrots, cut into small pieces 2 Celery 2 stalks

Method:
Heat some coconut oil in a pan. Add finely chopped Onion, Garlic, and Ginger, and saute. ? Add salt, a little sugar & pepper. ? Add the chicken pieces and mix well. ? Add the boiled cassava, followed by carrots & celery. Leave until cooked and the soup is ready to be served. ?

14

JACKFRUIT SWEET IDLI
Rajeshwari D | Bangalore
A must make during the jackfruit season. Get overwhelmed with the flavour of jackfruit, the sweet of jaggery, and the aroma of banana leaf and ghee.

Ingredients:
Rice -1 cup Ripe Jackfruit Pulp 200 gms Jaggery - 2 tbsp Coconut, grated ¼ cup Cashews, grated ¼ cup Almonds few Banana leaves, cut into pieces of required size

Method:
Soak rice in water for an hour. ? Drain the water and grind the rice together with jackfruit pulp. ? Add in the remaining ingredients, mix well and let it sit for 20 minutes. ? Now, stir the mixture well and put 3-4 tablespoonfuls of it inside the banana leaf sections. Wrap the leaf around the ? mixture and secure the two ends with threads. To cook them, place these wraps in the rings of Idli maker and microwave for 5 minutes. ? The idlis are ready. While serving, take out the idlis onto a plate, give them a small cut in the centre and add ghee. ? Then, garnish with grated coconut and serve hot.

15

KADAI CURD CHICKEN
Vinita | Indore
An absolutely delicious chicken delight. Spicy, tangy, yummy…yet simple to prepare!

Ingredients: Serves 6
Chicken (Broiler) - 1 kg Curd (creamy) - 200 gms Red chilli powder 4 tsp Turmeric powder ½ tsp Salt to taste Onion, big 3 Garlic- 15 cloves Ginger ½ inch Edible oil 200 gms Coriander powder 1 ½ tsp Dried Fenugreek leaves (Kasoori Methi) 1 pinch Cottage cheese (Paneer) - 50 gms Coriander leaves

Method:
? Marinate chicken with curd, 2 tsp red chilli powder, ¼ tsp turmeric powder and salt. Mix well and set aside. ? Make a thick paste of onion, garlic & ginger. ? Heat oil in a pan. Add 1 tsp coriander powder and the above paste to it. Mix well and fry until oil separates.

Add 1 tsp red chilli powder and a little salt. Stir well till it is evenly red in colour. ? Add the marinated chicken and mix it evenly. Cover and cook for 10 minutes on medium flame. ? After 10 minutes, give it a stir again and cook for another 10-15 minutes, until the pieces soften. (Add water if required.) ? Add a pinch of kasoori methi and after a minute, turn off the gas. ? Garnish with grated paneer and coriander leaves. ?

16

KHAS KHAS CHICKEN
S. Chakrabarti | Kolkata
Treat your senses to an easy chicken preparation that exudes rich desi flavours.

Ingredients:
Chicken 500 gm Refined oil 4 tbsp Onion 2 Ginger paste 2 tbsp Black cumin (Shahi jeera) paste 1 tbsp Green chilli paste 1 tbsp Poppy seed paste 25 gm Salt to taste Water 2 cups

Method:
Grind onion into a paste. Heat oil in a pan, add onion paste and cook for 3 minutes. ? Add ginger paste and shahi jeera paste, and cook for another 5 minutes. ? Then, add green chilli paste and poppy seed paste, and cook for 3 minutes more. ? Now, add the chicken and mix well. Cover and cook for 10 minutes on low flame. ? Add 2 cups of water and salt. Cover the pan and cook for another 30 minutes. ? Once done, serve hot with steamed rice. ?

17

PALAK PANEER KHANDVI
Prachi Abhay Ranade | Vadodara
A mouthwatering traditional Gujarati affair that may look difficult but isn’t really so.

Ingredients:
For Paneer Bhurji: Oil 1 tbsp Mustard seeds ½ tsp Cottage cheese (Paneer), grated 1 bowl Red chilli powder 1 tsp Cumin powder 1 tsp Coriander powder 1 tsp Turmeric powder ½ tsp Green chillies 2 Asafoetida (Hing) 1 pinch Salt to taste Coriander leaves ½ cup For Khandvi: Spinach, pureed ½ cup Bengal gram flour (Besan) 1 cup Maida or Cornflour 1 tsp Sour buttermilk ¾ cup Water 1½ cup Red Chilli powder 2 tsp Turmeric powder ½ tsp Salt to taste

Method:
For Paneer Bhurji: Heat 1 tbsp oil in a pan. Add mustard seeds and allow them crackle. ? Add all the ingredients except coriander leaves, mix well for several minutes, and then, turn off the gas. ? Sprinkle coriander leaves on top and set it aside. ? For Khandvi:
? Blanch spinach and make puree out of it. ? In a vessel, mix the spinach puree with all the other

ingredients. Now, heat the mixture, stirring constantly so that air bubbles are not formed.
? Boil the mixture till it turns into a smooth thick paste. ? When the mixtures starts leaving the sides, place a lid

on the vessel. Let it cook for a minute and then, turn off the gas.
? Invert a steel plate and spread this mixture on top of it.

Then, cut them into stripes.
? Place a little paneer bhurji mixture on the stripes and

roll them into Khandvi rolls.
? Garnish and serve.

18

PATORY
Pooja Dubey | Indore
With a spicy stuffing at its core, this fried savoury snack has a hint of sweet and tanginess, and enjoys a good shelf life.

Ingredients:
Refined Flour (Maida) 2 cups Bengal gram flour (Besan) 1 cup Salt to taste Coriander leaves, finely chopped 1 cup Fennel (Saunf) 2 tbsp Cumin seeds ½ tsp Crushed peanuts ½ cup Poppy seeds (Khus khus) 1 tsp Green chillies, finely chopped 2 tsp Dry Mango powder (Aamchur) 1 tsp

Method:
? Mix maida, besan and salt. Add water and knead it into a dough. ? In a bowl, mix together coriander leaves, fennel, cumin, crushed peanuts, poppy seeds, green chillies, amchur and salt.

This will be used as filling.
? Now, use the maida-besan dough and roll out chapatis. Spread the above filling mixture on the chapatis and make them

into a roll.
? Cut the roll into 4-5 pieces and deep fry until light brown. ? Serve Patory with tomato chutney or sauce.

19

PIZWICH
Himanshu Chopra | Jalandhar
Pizza and Sandwich combined into one, this cheesy delight is both, filling and fantastic.

Ingredients:
Burger Buns 2 Olive oil (Extra virgin ) 1 tbsp Pizza sauce 2 tbsp Mozzarella cheese, grated 4 tbsp Black pepper, crushed Ù tsp Basil leaves Lettuce leaves

Method:
Cut the buns into 2 halves and brush them with olive oil. ? Place the buns on a griller and cook till light golden. ? On both halves, spread some sauce; sprinkle mozzarella cheese and pepper. ? On one half, place basil and lettuce leaves, and spread some pizza sauce over it. Place the other half ? on top of it and grill the buns together. Once done, wrap them in foil and serve. ?

20

SAVOURY CHEESE BISCUITS
Isha Himanshu Dave | Vadodara
Blended beautifully and baked to perfection, these rich, cheesy biscuits taste as good as the ones from your bakers.

Ingredients:
Refined flour (Maida) 1 ½ cup Butter 100 gms Cheddar cheese, finely grated 100 gms Black pepper powder Salt to taste

Method:
? Cream the cheese and butter until soft. ? Preheat the oven on 'convection' at 180 degrees C. ? Meanwhile sift flour, pepper, salt and add it into the creamed mixture, and mix well.

Form it into a roll, wrap it in a cling/aluminum foil and refrigerate for one hour. ? After one hour, cut the roll into thin discs and bake them in a baking tray at 180 degrees C for 20-25 minutes. ? Once done, cool them on wire racks. ? Serve with tea or coffee. ?

21

SESAME GOLD COINS
Pooja Suri | Ghaziabad
Bread slices with potato filling baked until golden, crisp and scrumptious!

Ingredients:
Bread Slices, cut in round 6 Oil 1 tbsp Onion, finely chopped 1 Potato, boiled and mashed coarsely 2 Soya sauce ½ tsp Vinegar 1 tsp Salt to taste Pepper ½ tsp Chilli powder ¼ tsp Carrot, grated 1 Capsicum, finely chopped 1 Butter Sesame seeds to sprinkle

Method:
Heat 1 tbsp oil in a pan. Add onion and saute. ? After 2 minutes, add potato, soya sauce, vinegar, salt, pepper and chilli powder, and mix well. ? Then, add carrot and capsicum and mix well. Turn off the gas and let the mixture cool. Lightly butter ? the bread slices on both sides. Place a little potato mixture in a slight heap on the centre of the bread, leaving the edges clean. Press it lightly, sprinkle some sesame seeds and press again. ? Preheat the oven to 180 degrees C and place the gold coins on the grill rack. ? Set the timer for 12 minutes. Cook till the bread turns golden on the edges and crisp at the bottom. ? Serve hot with chilli garlic sauce. ?

22

GREEN SPINACH ROLLS
Anita Wadher | Raipur
Roll out to your family, an instant wholesome snack that is rich in iron, proteins and carbs.

Ingredients: Serves 4
Bengal gram flour (Besan) 1 cup Buttermilk 2 cups Spinach gravy 1 cup Salt to taste For Stuffing: Potato, boiled and mashed -4 Onion, grated 1 cup Cottage cheese (Paneer), grated 1 cup Cashew nuts, chopped 8-10 pcs Raisins 8-10 pcs Sugar 1 tsp Lemon juice 1 tsp Black pepper 2 tsp Salt to taste For Garnishing: Coriander leaves Coconut, freshly grated Green chillies, finely chopped

Method:
? In a non-stick pan, mix besan with spinach gravy, buttermilk and salt. ? Place the pan on stove and let it cook till the mixture gets thick. Let the consistency be such

that when spread over a plate, it forms a thin layer. Now, let the mixture cool a little.
? Meanwhile, mix together all the ingredients for stuffing. ? Roll the besan-spinach mixture into a thin layer and spread the stuffing over it. Gently, make

them into a roll and cut into small pieces.
? Brush the pieces with butter and bake for 10 minutes at 160 degrees Celsius. ? Garnish with coriander leaves, chillies, and grated coconut, and serve.

23

DOUBLE BHETKI ROLL
Madhuri Chatterjee | Rourkela
Double extravaganza - an exterior of beaten egg and breadcrumbs and a creamy interior of spicy Bhetki treat!

Ingredients:
For Filling: Boneless Bhetki fish 500 gms Lemon juice 2 tsp Salt to taste Refined oil 100gms Onion, paste 1 Garlic paste 2/3 tbsp Ginger paste 1 tbsp Green chillies, chopped 2tbsp Turmeric powder 2 tsp Garam masala 2 tsp Cumin powder 2/3 tsp Coriander powder 2/3 tsp Raisins 25 gms For Roll: Big Bhetki fish fillets 750gms Lemon juice 2 tsp Salt to taste Egg 1 Bread crumbs

Method:
For Filling: Marinate the fish with lemon juice and salt for 15 minutes. ? Then, shallow fry the fish in a wok and crumble it into small pieces. ? Add onion, ginger and garlic paste with all the spices and fry till oil separates. ? Add raisins and set aside to cool. ? For Roll: Take the Bhetki fish fillets and marinate it with lemon juice, salt and pepper ? for 15 minutes. Then, straighten the fish fillets in a plate, and spread on it the filling ? prepared earlier. Roll it and seal it with a few toothpicks. ? Dip it in egg batter and coat it with bread crumbs. Let it stay for ? few minutes and then, deep fry. Serve hot with mustard sauce or green sauce and salad. ?

24

POHA TIKKI
Nidhi Awasthi | Shimla
With some potatoes, onion, paneer, and spices, you can munch away your leftover Pohas as cutlets.

Ingredients:
Poha 250gms Potatoes, boiled - 2 Paneer 200gms grated Chaat masala 2 tbsp Onion 2 finely chopped Green chilli 2 finely chopped Coriander leaves Coriander powder 2 tbsp Garam Masala Ù tbsp Refined flour 1-2 tbsp Salt 2 tbsp Oil

Method:
Soak Poha in water for 5 minutes; drain and set aside. ? Heat 1 tbsp oil in a pan and fry onion until light brown. ? Add Poha, Coriander powder, Garam Masala and green chillies, and mix well. ? Transfer this mixture into a bowl. Add boiled potatoes, grated paneer, salt, ? chaat masala and coriander leaves, and mix well. Make tikkis out of this mixture. Use refined flour to help with binding. ? Shallow fry the tikkis and serve hot with sauce or chutney. ?

25

PIZZA BASKET
Snehalata Jain | Navi Mumbai
If a pizza night is on the cards, cook this up for your loved one(s). Watch them gobble it down in no time.

Ingredients: Serves 4
Refined flour (Maida) 250gms Yeast 1 tsp Salt to taste Sugar:1tsp Cheese :100 gms Bell pepper (Red, Green, Yellow), finely chopped 1 each Olives 10-12 Jalapenos 10-12 Onion, chopped Pineapple chunks, finely chopped 1 slice Pizza sauce Herbs like oregano, thyme, etc. Red chilli flakes

Method:
? Take a small cup of luke warm water. Add yeast and a pinch of sugar and salt. ? After 10 mins, add maida and knead it into a dough (not very soft). Let it get fermented for half an hour. ? Take oil in a pan and stir fry veggies for 2 minutes.

Then, take a bowl and mix together stir fry veggies, olives, jalapenos, and pineapple chunks. ? Now, take maida dough, give it a cup/basket shape, put pizza sauce inside and spread it evenly. ? Add veggie mixture from the bowl. Add a pinch of herbs and chilli flakes, and also grated cheese. ? Place it in the oven at 180 degree Celsius and bake it till the basket becomes fluffy and the cheese melts. ? Serve hot with sauce. Enjoy pizza in form of a basket. ?

26

BITTER GOURD PRAWN MASALA FRY
Patnala Sree Vani | Vijayawada
Not just minerals and vitamins, this Karela recipe is packed with awesome taste as well.

Ingredients: Serves 6-8
Bitter gourd (Karela) ½ kg Prawns ½ kg Lemon ½ Salt to taste Onions, chopped 4 Green chillies, chopped - 4 Ginger garlic paste - ½ tbsp Turmeric ½ tsp Coriander powder ½ tsp Cumin powder ½ tsp Garam Masala ½ tsp Red chilli powder - ½ tbsp Tomato puree ½ cup Coconut milk ½ cup Water ½ cup Coriander leaves Cashew nuts ½ cup

Method:
? Slice bitter gourd into thin round slices. Wash well and drain. ? Take the slices in a bowl. Add some spices, salt and lemon juice, and mix well. ? Heat ½ cup oil in a pan and deep fry the slices. Drain the oil and set aside. ? Again heat 3tbsp oil in pan. Add chopped onions, green chillies, ginger-garlic paste, prawns and sautÈ for 5 minutes.

Then, add turmeric, coriander, cumin, garam masala, red chilli powder, tomato puree, coconut milk and cook for 5-6 minutes. ? Once done, add ½ cup water and make it into a thick paste. ? Finally, add bitter gourd pieces and cook for 5 minutes. ? Bitter Gourd Prawn Masala Fry is ready. Garnish with coriander leaves and cashew, and serve. ?

27

EGGPLANT PARMESAN
Jignasha Bipin Desai | Ahmedabad
A yummy innovative Brinjal treat that melts in your mouth and leaves you asking for more!

Ingredients: Serves 3-4
Eggplant (Baingan), big size - 2 Butter milk All-purpose flour ½ cup Bread crumbs, fine ½ cup Olive oil Garlic cloves, finely chopped - 2 cloves Tomatoes (pureed) 2-3 Salt to taste Black pepper Parmesan cheese, grated ½ cup Mozzarella cheese slices Coriander leaves Chilli flakes Whole wheat bread

Method:
Cut eggplant into circular slices and place them on paper towels to remove excess moisture. After some time, gently press the ? slices to get rid of any remaining water. Heat oil for deep frying. Dip the eggplant slices in buttermilk, coat them with flour and bread crumbs, and then, deep fry ? until golden brown. For tomato sauce: Heat a pan. Add olive oil, chopped garlic, tomato puree, salt and pepper. Cook till the mixture turns thick. ? Preheat the oven to 350 degrees Fahrenheit. ? Spread tomato sauce on a glass baking dish and place eggplant slices over it. Top them with mozzarella slices and sprinkle ? coriander leaves on them. Repeat the layer twice and finally, top with tomato sauce and mozzarella slices. Bake this assemble for about 30 minutes or until the cheese has melted and the top turns slightly brown. Then, let it cool for ? about 10 minutes. Meanwhile, toast the bread slices and top them with Parmesan and chilly flakes. Then, warm the slices on a pan until the ? cheese melts. Your eggplant with hot tomato sauce is ready to be served with cheese chilly toast. ?

28

DEGCHI BIRYANI
Mr. Joel Joshua | Chennai
Who doesn’t love Mutton biryani? Cook up this one pot grand meal and serve it with raita.

Ingredients:
Mutton 1 kg Raw papaya paste 1 tbsp Ginger Garlic paste 2 tbsp Turmeric paste 1 tbsp Chilli Powder 2 tsp Curd 1 cup Rice 1 kg Ghee 150 gms Black cumin (Shahi jeera) 1 tsp Cardamoms 8 nos Cloves 8 Bay Leaf 1 Pepper corns 8 nos Milk ½ cup Salt to taste Potatoes 4 Saffron ½ tsp Onion 3 Raisins 5 tbsp Egg 4 Coriander & Mint leaves ½ cup each

Method:
Marinate mutton with raw papaya paste, turmeric paste, chilli powder, and curd for 30 minutes. ? Heat 5 tbsp ghee in a pan. Add cardamom, black cumin, cloves, bay leaf, pepper corns, and mix well. ? Add rice and stir fry for 6 minutes. ? Add milk, hot water and salt, and cook till the rice is done. ? Now, heat 6 tbsp ghee in a pressure cooker, add the mutton and cook till the meat is soft. ? Open the lid. Add potatoes and cook for further five minutes till potatoes are done. ? In a large pan, arrange a layer of rice, sprinkle saffron, and then, arrange fried onions and dry fruits. ? Cover with a layer of meat. Repeat the layering till meat and rice are over. Cover the pan tightly and place on a hot griddle or in a hot oven for 5 to 7 minutes. ? Remove from heat. Garnish with half eggs, coriander and mint leaves, and serve. ?

29

FARRA WITH SUKHE ALOO AND SITAPHAL KI SUBZI
Ankita Jain | Ghaziabad
Enjoy steamed rotis with their appetizing companions - spicy potatoes and tangy pumpkin.

Ingredients:
For Farra: Rice flour 300 gm Black gram (Urad) dal 200 gm Ginger, finely chopped 1 tsp Green chilly, finely chopped 1 tsp Red chilli 1 tsp Carom seeds (Ajwain) 1 tsp Salt 1 tsp Water 1.5 litre For Sukhe Aloo ki Subzi: Vegetable oil 2 tbsp Potato, boiled & cubed 500 gm Hing (Asafoetida) 1 pinch Cumin seeds 1 tsp Coriander seeds 1 tsp Turmeric powder ½ tsp Red chilli powder ½ tsp Salt to taste Dried Mango Powder (Amchoor) 1 tsp Coriander leaves 2 tbsp For Khatta meetha sitaphal: Oil 2 tsp Hing (Asafoetida) 1 pinch Fenugreek (Methi) seeds 1 tsp Pumpkin 500 gms Red chilli powder 1 tsp Salt to taste Sugar 4 tsp Raw chopped mango 50 gms

Method:
Soak black gram dal overnight in water and grind it into a thick paste, the next day. ? To this paste, add ginger, green chilli, red chilli powder and ajwain, and mix well. ? In a thick bottomed pan, heat water and bring it to a boil. Then, reduce the flame to lowest, and add rice flour. (Add small ? quantities at a time and keep mixing till it acquires a thick texture. Cooking this paste takes almost 30-40 minutes.) Allow the mixture to cool, add 50-60 gms of rice flour, and make it into a dough. Divide the dough into 8-10 portions, dust them ? with dry flour and roll them into small, very thin chapatis. Now, boil water in a separate pan and tie a muslin cloth to cover it. Place the chapati over the muslin cloth, spread 2 ? tablespoonful of black gram dal paste on it, and steam for 2 minutes. Smear it with 1 tablespoon of melted ghee and remove from heat with the help of a wet flat spatula. ? For Sukhe Aloo ki Subzi: Heat oil in a pan. Add cumin seeds, asafoetida, coriander seeds, followed by turmeric powder, red chilli powder, salt and ? amchoor. Then, add potatoes and cook for 4-5 minutes. Sprinkle chopped coriander leaves and the subzi is ready. ? For Khatta Meetha Sitaphal: Heat oil in a thick bottomed pan; add asafoetida and fenugreek seeds. ? Once they splutter, add turmeric powder. Then, add pumpkin, red chilli powder, salt, sugar, raw mango and ¼ cup of water. ? Cover and cook for 20 minutes. Keep stirring at intervals to prevent pumpkin from sticking to the bottom. When pumpkin is completely tender, remove from heat and serve. ?

30

FISH CHEESE TIKKI WITH TANGO-COCO SAUCE
Souvik Dutta | Kolkata
Say ‘adios’ to the regular potato tikkies, and welcome into your kitchen these delectable Fish Cheese Tikkis!

Ingredients:
Fish 4 pieces Potato 2 Salt to taste Chilli powder ½ tsp Yeast Baking powder a pinch Sugar 1 tsp Coriander powder ½ tsp Black pepper powder ¼ tsp Tomato, chopped - 1 Salt to taste Honey 2 tsp Coconut milk 2-3 tbsp Vegetable oil for frying Cheese, grated1 cup

Method:
Boil fish and potato separately. ? Mix them well with salt and chilli powder. ? Add some yeast and baking powder for crunchiness. ? Add some sugar, coriander powder, black pepper powder, and blend well. ? Make small balls (tikkis) out of the mixture and deep fry in vegetable oil. ? In another pan, heat oil and add chopped tomatoes, spices, salt, honey and coconut milk. ? Let this mixture cook until it reaches a sauce consistency. Top the fried tikkis with grated cheese and serve with sauce. ?

31

GREEN TOFU PATRA CHAAT WITH HERBAL BUTTERMILK
Dhvanika N. Patel | Anand
Celebrate special evenings with an elaborate flavourful chaat that encompasses the healthiest of ingredients.

Ingredients:
For Chaat: Fermented Fenugreek (Methi) seeds 5 gms Fermented Bengal gram (Chana) dal 10 gms Fermented Green gram (Moong) dal 10 gms Onion 15 gms Tomato 15 gms Boiled potato 10 gms Broccoli 10 gms Pomegranate - 10 gms Tofu* (Soya paneer) - 20 gms Puri* 15 gms Aloo sev 20 gms Patra* 15 gms Dates & tamarind chutney* 50 ml For Patra: Colocasia leaves 120 gms Bengal gram flour (Besan) 30 gms Spinach paste 20 gms Salt & Masala For Puri: Soya flour 30 gms Spinach paste 20 gms Whey water 10 gms Salt & Masala For Tofu: Soyabean (soaked) - 50 gms Water

Method:
For Chaat: Mix all the ingredients and serve with herbal buttermilk*. ? *Recipes given here ? For Patra: Wash the colocasia leaves & remove the vein. ? In a bowl, add Bengal gram flour, spinach paste, salt, masala and water, ? and make a paste. Spread this paste on the leaves & make them into a roll. ? Cook this roll in cooker, then, cut into small pieces, and deep fry in oil. ? For Puri: Mix all the above ingredients and make it into a dough. ? Divide the dough into small balls; roll them into puris and deep fry. ? For Tofu: Soak the soyabean overnight. ? Next morning, remove the peel and grind it in the mixer ? to make a slurry. Filter this slurry and separate the milk. ? Into this milk, add lemon water, and filter the ? particles (now called Tofu). Cut the tofu into pieces. ? Dates & Tamarind chutney: Take equal portions of dates and tamarind. Grind ? together with salt and water to make a paste. Buttermilk: In 120 ml buttermilk, add 20 gms mint paste and salt. ? Mix and serve.

32

HERBED YOGURT SALAD SANDWICH
Usha B. | Banglore
Fresh, bright, intensely flavourful, healthy and quick sandwich that won’t leave you bored or hungry.

Ingredients:
Plain yogurt 1 cup Parsley, minced 1 tbsp Garlic, minced 1 tbsp Chive, minced 1 tbsp Dried oregano 2 pinches White pepper powder 1/8 tsp Salt to taste Mixed salad green (lettuce, cucumber etc.) 2 ½ cup Whole wheat bread Mozzarella cheese, crumbled 2/3 of block Carrot, cut into micro cubes 1 cup Small red onion, sliced and separated into rings ½ Cherry tomatoes, halved 5 Cooking oil (Sunflower, Olive) ½ tbsp

Method:
? Spoon yogurt into a medium bowl and stir in garlic, parsley, chive, oregano, white pepper

and salt. Mix until well blended.
? After that, mix the salads, carrot and onion. ? Take a slice of bread and spread the yogurt mixture on it. Add some halved cherry tomatoes,

sprinkle some cheese, and cover with another slice of bread on top.
? Heat oil in a nonstick pan and toast the sandwich. (Cook it on both sides on medium flame

for 2 - 3 minutes.)
? A healthy nutritious sandwich is ready to be served with tomato ketchup or mustard kasundi.

33

ILISH SARSO BATA
Pabitri Jena | Rourkela
A quintessential Bengali dish that has the legendary Hilsa being cooked in mustard and chilli paste.

Ingredients:
Hilsa Fish, cut into 1cm thick slices ½ kg Salt 1½ tsp Turmeric powder ¾ tbsp Mustard seeds 2 tbsp Green chillies 3 whole, 3 slit Curd-2 tsp Mustard oil 4 tbsp Water ½ cup + 2 tbsp

Method:
Rub fish with salt and turmeric powder. ? Grind together mustard and whole chillies into a paste, adding a little water from time to time. ? Blend the above paste with curd and mix it with the fish. ? Heat 3 tbsp oil in a cooker. Add slit chillies, fish with mustard paste, and half cup water. ? Pressure cook on high heat. When it reaches full pressure, reduce the flame and cook for 2 minutes. ? Take the cooker off the stove and release the steam by lifting the weight. ? Open the cooker and serve hot. ?

34

SPINACH FISH
Mili Kundu | Kolkata
A fish recipe that has the most peculiar of flavours playing riot on your taste buds.

Ingredients:
Rohu, cut into pieces 500 gms Spinach, blanched 500 gms Corn flour ¼ cup Egg 1 Salt to taste Sugar 1 tsp Onion and garlic paste - 2 tbsp Ginger paste 1 tbsp Curd 1 cup Chilli flakes Sunflower Oil, for frying

Method:
Make a thick paste of corn flour and water, and set aside. ? Beat egg and pour it into a dish. ? Heat oil in a pan for frying. Dip Rohu, first in egg and then in the corn flour batter, and fry until ? golden brown. Once all the Rohu pieces are done, set aside. Mash the boiled spinach; add salt and sugar to it. ? Sauté onion-garlic paste followed by ginger paste. Add in the mashed spinach and mix for a while. ? Add chilli flakes and Rohu, and mix well taking care not break the fish. ? Add sugar, salt and curd; mix and cook for a while. ? Garnish with chili flakes and fried onion slices, and serve hot. ?

35

CHICKEN FLOWERS
Maitrayee Dutta | Kolkata
Delight your loved ones with a plate of tasty- spicy golden chicken balls.

Ingredients:
Chicken, minced 500 gms Basmati rice ½ cup Green chillies, finely chopped 1 tsp Ginger paste 1 tsp Pepper corn, crushed 1 tsp Salt to taste

Method:
Soak basmati rice in water for 20 minutes. Then, drain and set aside. ? Mix minced chicken with chopped chillies, ginger paste, salt and pepper. ? Divide the chicken mixture into small equal portions and form them into balls. ? Now, roll these balls in the drained rice, and steam them in a steamer pot, ? with the lid on, for 15 to 20 minutes or until cooked. Remove gently and serve hot with the dip of your choice. ?

36

BENGALI FISH CURRY (DOI MAACH)
Sangram Keshari Pattanaik | Cuttack
If you are in love with fish recipes, this traditional fool-proof Bengali fish formula is a must-try.

Ingredients:
Spice mix: Coriander seeds 2 tsp Cumin seeds 1 tsp Dried red chilli 2 Cloves 2 Green cardamom 2 pods Cinnamon stick 1 inch Fish: Mahi Mahi, cut into 1 ½ inch pieces 1 kg Turmeric powder ¾ tsp Salt ½ tsp Canola oil 2 tbsp Sauce: Onion, finely chopped ¾ cup Ginger, grated 1 tsp Garlic, minced 1 clove Bay leaf 1 Water ¼ cup Salt ¼ cup Sugar ½ tsp Whole milk yogurt 1 cup

Method:
? Spice mix: Finely grind all the 6 spices together, in a grinder. ? Take Mahi Mahi, turmeric and salt in a large bowl, and toss well. ? Heat 1 tbsp oil in a large nonstick pan, over medium-high heat. Add half of the fish, and cook for 5 minutes

or until the fish is slightly browned and it flakes easily when tested with a fork. Take care not to overcook.
? Remove the fish from pan. Repeat the procedure with the remaining fish and oil, and set aside, once done. ? In the same pan, add onion and sauté for 5 minutes or until tender.

Add ginger, garlic and bay leaf, and sauté for 2 minutes. ? Then, add the ground spice mix and cook for 2 minutes. ? Finally, add water, 1 tsp salt and sugar. ? After a boil, remove from heat and gradually stir in yogurt. ? Place the pan back on heat and cook for 5 minutes, stirring continuously. ? Add fish and the accumulated juices to the pan, and cook over low heat for 3 minutes. ? Discard the bay leaf and serve hot. ?

37

KHATTI MEETHI TOKRI
Poonam Sharma | Sahibabad
Nutritious, crispy little cups of bread holding an assortment of colourful vegetables and fruits.

Ingredients:
Whole wheat bread 9 slices Tomato ketchup 1 tbsp For spread: Olive oil 2 tbsp Chilli flakes ¼ tsp Pepper powder ¼ tsp Chaat masala ¼ tsp Filling: Moong sprouts, boiled ¼ cup Fresh pomegranate seeds ¼ cup Onion, finely chopped ½ cup Coriander leaves, chopped 1 tbsp Cucumber, finely chopped ¼ cup Readymade Imli chutney 2 tbsp Lemon juice 1 tsp

Method:
In a small bowl, mix olive oil with all the seasonings, and set aside. ? Now, place bread slice on a rolling board and roll it out thinly using a pin and applying pressure. ? Use a 3-4 inch diameter steel bowl to cut out a big circle from the bread, and smear olive oil on it. ? Take a muffin tray and place the cut bread slice inside, making it a tokri with folds. Grill for 6 -7 ? minutes till the edges are evenly browned. Now, mix all the ingredients of the filling in a bowl. ? Place some filling into the tokri, top with tomato ketchup, and serve. ?

38

EXOTIC PASTA
Poonam Shah | Mumbai
Delicious pasta with sautéed vegetables, fragrant herbs and a generous dusting of Parmesan.

Ingredients:
Base Ingredients: Penne Pasta 3 bowls Olive Pomace oil 2 tsp Red chilli powder 1 tsp Black pepper powder 2 tsp Salt to taste Green Chillies, finely chopped 4 Garlic flakes, chopped 10 Parmesan Cheese, grated 200 gms Fresh Herbs: Basil leaves, chopped 4 tbsp Oregano leaves, chopped 2 tbsp Parsley leaves, chopped 1 tbsp Rosemary leaves, chopped 1 tbsp Thyme leaves, chopped 1 tbsp Sage leaves, chopped 5 Sprouts and Veggies: Alfalfa sprouts (optional) 1 bowl Brussel sprouts, chopped 10 Snow peas 1 bowl Broccoli 1 bowl Zucchini, sliced 1 Red & Yellow Bell Pepper, chopped 1 bowl Button mushrooms, chopped 1 bowl

Method:
Take 3 bowls of Penne Pasta in a big non-stick pan. ? Add 2 tsp olive oil, red chili powder, black pepper and salt; toss the pasta till all the ingredients are evenly mixed. ? Add water and boil the pasta for 10 - 12 minutes. Keep stirring at regular intervals. ? Drain the water, add salt, and set aside. ? Chop the vegetables and herbs, and keep in separate bowls. ? Now, heat 2 tbsp olive oil in a non-stick pan. Add Brussel sprouts, snow peas and cook for 5 minutes on high flame. ? Continue stirring. Add broccoli and cook for 2 minutes. Then, add zucchini, bell pepper, mushrooms, all herbs, green chilies, garlic ? flakes and cook for another 2 minutes. Lower the flame. Add grated cheese and salt; stir for a minute till the cheese melts and is evenly mixed. ? While serving, first serve pasta on the plate. Top it with veggies and add alfalfa sprouts (Separate the delicate ? sprouts with hand prior to adding). Garnish with grated cheese and serve hot. ?

39

PANEER DILRUBA
Pooja Jindal | Ludhiana
Soft succulent stuffed paneer in a creamy gravy promising to woo your heart.

Ingredients:
Cottage cheese (Paneer), diced 200-250 gms Corn flour 2 tsp For Stuffing: Raisins, chopped finely 12 Cashew 7 Almond 7 Ginger ½ inch Green chillies 2 Coriander leaves Salt to taste Garam masala ½ tsp For Gravy: Onion, big 2 Tomatoes 2 Ginger 1 inch Garlic 6-7 cloves Fresh Cream (Malai) 2 tsp Tomato sauce 2 tsp Orange colour Corn flour 2 tsp Salt to taste Oil

Method:
Mix corn flour and a little water to be prepare a batter. ? Dip paneer into corn flour batter and fry it for 2-3 minutes. ? Using a knife, make pockets in the paneer cubes. ? Mix together all the stuffing ingredients, stuff them into the paneer pockets, and set aside. ? Now chop onions, boil them, and grind them with tomatoes, ginger and garlic. ? Fry this mixture in a pan. Then, add fresh cream, tomato sauce, orange colour and a little water. ? In a cup, mix corn flour with a little water, and add it to the pan. (Alternatively, a dry mixture of cashew, almonds ? and peanuts can be used for thickening the gravy.) Add salt and cook the mixture till it thickens. ? Add paneer to the gravy and mix well. ? Garnish with fresh coriander leaves and serve hot. ?

40

MANDUA KI ROTI
Sulekha Singh | Siliguri
Simple, delicious and nutritious chapatis made especially during winters in many parts of north India.

Ingredients: Serves 3-4
Ragi/Mandua flour 750 gms Bengal gram flour (Besan), fried 250 gms Garlic, finely chopped 5 pcs Ginger, finely chopped 1 inch Green chillies, finely chopped 5 Carom seeds (Ajwain) 2 gms Nigella seeds (Kalonji/Mangrail) 2 gms Mustard oil 10 ml Lemon juice 2 ml Ghee

Method:
Take Ragi flour in a large mixing bowl. Knead the flour by adding very little water at a time. Be very careful not to ? add excess water or it will turn out sticky. Knead well and make it into a smooth and medium-firm dough. Mix the fried besan with chillies, ginger, garlic, carom seeds, nigella seeds, mustard oil and lemon juice. Add water ? just enough to hold the mixture together. Add salt, knead well and set aside. Now, divide the Ragi dough into 5 equal parts and shape them into small bowls. Fill them with the besan mixture and ? roll them into chapattis. Cook on the tawa till both sides become crispy. ? Smear Ghee on the rotis and serve with any sabji. ?

Tips:
? This roti can be best enjoyed with Baingan Chokha.

To make Baingan Chokha, pour mustard oil over eggplant, roast it on high flame, mash the eggplant, and mix it with salt, finely chopped chillies, ginger, garlic, and little mustard oil.

41

DELICIOUS PIZZA DELIGHT
Subhangi Paul | Kolkata
A tried and tested pizza recipe that can give the famous pizzas a run for their money.

Ingredients:
For Pizza Base: Dry yeast ¼ tsp Warm water ½ cup Olive oil 2 tbsp Bread flour 4 cups Salt ½ tsp For the Pizza Topping: Onions 2 Garlic Olive oil Black pepper Tomato puree For Dressing: Onion 1 Green, Red and Yellow Bell peppers 2 each Green olives Mozzarella cheese Minced Chicken (kheema) (optional) Mushrooms as per taste

Method:
For topping sauce : Take some olive oil in a pan; add onion, garlic and some black pepper and sauté. ? Add some tomato puree, mix well, and let it cook for a while. ? Once done, set the sauce aside. ? For making bread and baking: In a small bowl, mix dry yeast with ½ cup of warm water. ? In another large bowl, mix bread flour, salt and olive oil. ? Then, add the yeast mixture and knead it well to make a smooth dough. (Use food processor if required.) ? Cover the dough with a cling film and set it aside for two hours. ? By now, the size of the dough doubles. Punch this dough down and flatten it out for preparing the pizza base. ? Spread topping sauce over the pizza base. ? Top it with chopped onions, bell peppers, green olives, grated mozzarella cheese, minced chicken and mushrooms. ? Preheat the oven to 450 degrees, and bake the pizzas for 15 minutes. Your pizza is ready to be devoured. Serves 2. ?

42

RICE MUTHIAS
Saurabh Muley | Vadodara
Cooked rice simmered in a spiced curd mixture - one of the most interesting ways to use leftover rice.

Ingredients:
Leftover rice – 1 ½ cups Turmeric powder – ¼ tsp Red chilli powder – 1 tsp Salt to taste Bengal gram flour ( besan )- ¼ cup Rice flour – ¼ cup Oil – 1 tbsp Mustard seeds – ¼ tsp Cumin (Jeera) – ¼ tsp Asafoetida (Hing) – ¼ tsp Green chilli 1 Curry leaves – 4-5 Butter milk – 2 cups Sugar – 1 tsp

Method:
? Take the leftover rice in a vessel. Add turmeric powder, red chilli powder, salt, bengal gram flour and

rice flour. Mix well using your hand and shape around 8-10 rice dumplings. Set this aside. Splutter
? Warm oil in pan. Add mustard seeds and cumin, and allow to crackle. Then, add asafoetida, green

chilli and curry leaves, and sauté.
? Finally, add buttermilk, bring it to a boil, and add sugar and salt. ? Slowly, drop in the rice dumplings and let it simmer for 5 minutes. ? Garnish with fresh coriander leaves and serve warm.

43

LABABDAR CURRY WITH VEGETABLES
Kriti Kayal | Kolkata
Your daily quota of vegetables made delicious with ethnic spices and served as a curry.

Ingredients: Serves 4
Red chillies. soaked in lukewarm water for 5-7 minutes 4 Onion, chopped ½ Garlic 8-10 cloves Ginger ½ inch piece Black pepper corns 6 Coriander seeds ½ tsp Cumin 1tsp Lemon juice 1 tsp Coconut milk 3 cups Soya sauce ½ tsp Brown sugar ½ tsp Basil leaves, chopped 10 Salt to taste Vegetables: Baby corns 6-8 Eggplant (optional) 1 Mushrooms 2-3 Beans, split lengthwise Broccoli 1 small piece

Method:
Grind together soaked red chillies, onion, garlic, ginger and black pepper to make a paste, ? In a pan, dry roast cumin and coriander till they are slightly darker in colour, and add them to the paste ? above. To this paste, add the lukewarm water used to soak chillies, and mix well. ? Fry the paste for half a minute on low flame. Then, add 3-4 tbsp of coconut milk and vegetables, and ? cook for 4 minutes. Add rest of the coconut milk, soya sauce and basil leaves. Cover and cook on low flame for 5-7 minutes. ? Finally, add sugar and salt, and boil for a minute or two. ? Add lemon juice and serve hot with steamed noodles or steamed rice. ?

Tips:
For extraction of coconut milk, soak grated coconut ? in 1 cup of warm water, blend it in a mixer and strain. Collect the liquid, soak the residue again in warm water, and repeat the process 2 times.

3-4

44

NARGISI KOFTA
Anju Joshi | Indore
A Mughlai cuisine specialty served as snacks or as mealtime accompaniments.

Ingredients:
For the 3 layers: Cottage cheese (Paneer) – 250 gm Green peas, boiled and mashed 1 cup Potato, boiled and mashed 1 ½ *Spices & Bread (Ingredients required 3 times) Garlic paste – ¼ tbsp Black pepper – ¼ tbsp Green chillies, finely chopped – ½ tbsp Coriander powder – 1 tbsp Chaat masala – ½ tbsp Bread, soaked– 1 slice Salt to taste

Method:
In three separate bowls, mix and knead well the following ingredients to form 3 separate mixtures: ? • Mashed Paneer + Spices & Bread* • Mashed Peas + Spices & Bread* • Mashed Potatoes + Spices & Bread* Make balls out of the paneer mixture. ? Layer out the green peas mixture on the paneer balls. ? On top of this layer, add another layer of potato mixture. ? Roll the balls so formed in arrowroot and bread crumbs, and deep fry them until crisp. ? Cut the fried balls into four pieces and serve hot. ?

Anju Joshi
Indore

45

NAVRATAN KORMA
Shikha Piyush Singhal | Ahmedabad
Assorted vegetables cooked in milk, spices and fresh cream – a much-loved dish at every north Indian restaurant!

Ingredients:
Mixed vegetables (Carrots, beans, cauliflowers & potatoes), cut into small cubes/pieces - 3 cups Milk – ½ cup + ½ cup Sugar Salt to taste Onions, chopped 3 Green chillies 6 Ginger, chopped – 1 inch piece Garlic, chopped– 6 cloves Turmeric powder – ½ tsp Garam masala– ½ tsp Ghee – 3 tbsp Cumin seeds – 1 tbsp Bay leaves – 2 Cinnamon stick – 1 Cloves – 4 Green cardamoms -2 Cashew nuts, ground to a paste – 4 tbsp Pineapple cubes – 1 cup Fresh coriander leaves – ½ cup + ½ cup Cottage cheese (Paneer) – 1 cup Fresh cream – 2 tbsp

Method:
Place all the chopped vegetables in a heavy bottomed pan; pour in half the milk; add salt and sugar; and ? bring to a boil. Then, cover and cook on medium flame for about 15 mins till the vegetables are tender. Blend together chopped onions, green chilies, ginger, garlic, turmeric powder and garam masala to make ? a paste. Heat ghee in a pan. Add cumin seeds and let them crackle. Add bay leaves, cinnamon, cloves and ? cardamoms, and fry till they are aromatic. Add in the onion paste and fry on medium heat for about 4 minutes. Then, add cashew paste and mix ? well. Add the remaining milk, cooked vegetables and pineapple cubes; mix well and bring to a boil. ? Add paneer and half the coriander leaves. Add sugar and salt, if required. ? Turn off the flame and stir in fresh cream. ? Garnish with the remaining coriander leaves and serve hot with chapatis. ?

46

PANCHAM DUDHIYA THEPLA
Vibhuti Kulpeshgiri Goswami | Ahmedabad
Theplas are a staple food in every Gujarati household. This variant is rich in proteins, calcium and fibre.

Ingredients:
Wheat flour 1 bowl Corn (Makai) flour ½ bowl Sorghum (Jowar) flour ½ bowl Millet (Bajra) flour ½ bowl Bengal gram flour (Besan) ½ bowl Curd 1 bowl Salt as per taste Carom seeds (Ajwain) 1 pinch Chaat masala as per taste Coriander leaves, chopped ½ bowl Bottle gourd, grated: 150 grm Oil

Method:
? Mix 1 bowl of yogurt with 1 bowl of water, and set aside. ? In a large vessel, mix together all the flours with salt, carom seeds, chaat masala, coriander leaves,

grated bottle gourd, 3-4 tsp oil and yogurt mixture. Knead this into a slightly stiff dough.
? Divide the dough into lemon sized portions and roll them out into thin theplas. ? Take a non stick tawa to roast the theplas. When a thepla is partly done on one side, flip over and

drizzle a little oil on the other side. Then, flip over again and drizzle some more oil.
? Roast well till both sides are evenly browned. ? Enjoy the hot Theplas with pickle.

47

YUMMY NAVDHANYA BISI BELE BATH
Geetha Sridhar | Mumbai
A traditional, spicy, addictive rice dish from Karnataka. Top it with lots of ghee and serve piping hot.

Ingredients:
Par-boiled Rice - 1 cup Red gram (Tur) dal - ½ cup Pearl onions - 15 Beans - 4-5 Carrots - 2 Potato - 1 Green peas - handful Tomato - 1 Tamarind small lemon sized ball Spice powder (Masala)* Capsicum - 1 Sprouted multi grains (Navdhanya), pressure cooked - 1 cup *To make spice powder: Bengal gram (Chana) dal - 2 tsp Black gram (Urad) dal - 1 tsp Cinnamon stick - 1 inch piece Cloves - 2 Cardamom -1 Red chillies - 6-7 Fenugreek (Methi)- ½ tsp Coriander seeds - 1 tbsp Poppy seeds (Khus Khus) -1 tsp Dried coconut powder - ½ cup For seasoning: Mustard -1 tsp Fenugreek (Methi) seeds- ¼ tsp Curry leaves - few Asafoetida (Hing) - ¼ tsp

Method:
? In a pan, heat 1 tsp oil, and roast all the ingredients for spice powder, adding coconut at the end. Roast till the mixture turns

slightly brown and you get a roasted aroma. Dry grind this spice mixture and set aside. ? Pressure cook rice with 4 cups of water for 4 whistles. ? Pressure cook Tur dal with 1 cup of water, mash well, and set aside. ? In a pan, heat 1 tbsp oil and add the ingredients for seasoning. ? When mustard splutters, add onions, and sauté till they become translucent. ? Then, add all the vegetables (except capsicum) and sauté for a few seconds. ? Now, add tamarind extract, salt and the prepared spice powder, and let it boil till the raw flavour goes. ? Then, add cooked dal, cooked rice, cooked multigrain and 4-5 tsp ghee; mix well. ? In another pan, heat 1 tsp ghee and sauté capsicum till slightly cooked and crunchy. ? Garnish Bisi Bele Bath with capsicum, and serve hot with chips, papad or onion raita. ?

Tips:
You can prepare the spice powder even a few ? days earlier, if you are using dried coconut powder. Make sure to store it in an airtight container. If dal is soaked in hot water for 15 -20 ? minutes prior to cooking, it makes cooking quicker. For Tamarind extract, soak tamarind for 10-15 ? mins and squeeze out the extract. Bisi Bele Bath goes very well with papad, ? pickle and raita.

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EGYPTIAN KOSHARY
Neha Gupta | New Delhi
The scrumptious Koshary is the queen of Egyptian street food and also the national dish of Egypt.

Ingredients: Serves 2-3
Chicken breast, cut into small pieces 1 Black Lentils (Kaali masoor dal) 1 cup Cumin powder 2 tsp Salt to taste Black Pepper powder 1 tsp Red Chilli Powder 1 tsp Onion, cut in rings 1 Onions, finely chopped 2 Plum Tomatoes, pureed 1 ½ cup Garlic 4 cloves Oregano Olive oil 2 tbsp Boiled Rice 2 cups Elbow Macroni/Thin Pasta, cooked 1 cup

Method:
Caramelise onion rings by sautéing in a pan for about 10 minutes on mid-high flame. ? Heat oil in pan and add garlic to it. Then, add chopped onions and sauté till golden brown. ? Add tomato puree, cumin powder, salt, pepper and chilli powder, and let it cook for some time. ? Then, turn off the gas and set the sauce aside. ? Marinate chicken in salt and lemon juice for 30 mins. ? Then, cook it in a pan with 2 tbsp oil, garlic, salt, pepper and oregano. ? To assemble, first put a layer of boiled rice in a bowl. Add macaroni/pasta over it, followed by boiled ? lentils. Cover it with the prepared tomato sauce, and top it with Chicken. Garnish with the caramelised onion rings, and serve hot. ?

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ALOO DUM, DAHI WADA WITH GHUGNI
Rahul Bajoria | Cuttack
A signature fast-food dish of Orissa - chilled dahi wada with spicy aloo dum and yummy hot ghugni.

Ingredients:
For Dahi Wada: Black gram (Urad) dal 250 gms Rice 100 gms Curd 100 gms Mustard seeds 1 tsp Curry leaves 10 Whole red chillies 3-4 For Aloo Dum: Potatoes, boiled, peeled & cubes ½ kg Tomatoes, mashed 3 Onions 2 Ginger 1 inch Green chillies 3 Poshtu Dana Cinnamon 1 stick Cardamom 1 Cashew 4-5 Chaat masala ½ tsp Garam Masala 1 tsp Turmeric ¼ tsp Dried Fenugreek leaves (Kasuri methi) 1 tsp Lemon juice 1tsp For Ghugni: Dry peas 1 cup Tomatoes, pureed 3 Dried Mango powder (Aamchur) ½ tsp Turmeric powder ¼ tsp Coriander powder 1 tsp Salt

Method:
For Dahi Wada: Soak rice and black gram in water for 6 hours; then, grind it to a fine paste and leave for an hour. ? Make small rounds out of the thick paste and deep fry in oil. ? Steep the wadas in water for half an hour and set aside. ? In a vessel, mix curd with 1 litre water and little salt. ? Take out the soaked wadas from water, and put them in the curd mixture and set aside. ? Temper with mustard seeds, curry leaves and red chillies. ? For Aloo Dum: Heat oil in a deep frying pan. ? Add the potatoes, garam masala, salt, lemon juice, chaat masala, kasuri methi, turmeric powder and little water. ? Cook for 5 minutes. Garnish with coriander leaves. ? For Ghugni: Soak dry peas in 3 cups of water for 6 hours. Then, drain and set aside. ? In a pan, boil 6 cups of water; add the soaked peas and salt, and cook till peas become tender. ? Heat some oil in another pan. Add tomato puree, dried mango powder, turmeric powder, coriander powder, salt and water. ? Cook this for 5-10 minutes. Then, add cooked peas along with the water, and cook for some time more. ? While serving: Sprinkle some chaat masala over dahi wadas. Also sprinkle some dry masala ? (a mixture of black salt, chilli flakes, white salt, roasted cumin powder). Add Aloo Dum with little gravy over the wadas. ? Pour 2-3 tbsp of ghugni. ?

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