1 kg. thick curd or yoghurt
3/4 cup powdered sugar
a few strands saffron
1 tablespoon warm milk
2 teaspoons cardamom powder (elaichi)

slivers of pistachios and almonds

Hang the curds in a muslin cloth in a cool place for approximately
3 hours until all the liquid (whey) has drained off.
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curds,sugar, 
saffron mixture and cardamom in a bowl and churn using a hand blender.
Place in the refrigerator. 
Serve cold garnished with slivers of pistachios and almonds.


Fish with Cheese Sauce

2 tbsp flour
8 fish fillets (Any White Fish With Single Bone/Fillets)
1 tbsp lemon juice
1 tsp salt
marinate fish in lemon, salt and flour

For batter
0.5 cup flour
1 tbsp oil
0.5 cup water
1 egg white
1 tsp salt

For Sauce
2 cups milk
1 tbsp butter/oil
1 tsp salt
0.25 tsp powdered black pepper
1 cup grated cheese
flour for dusting
oil for deep frying
chopped celery/parsley for garnishing

Mix the flour, salt and oil for the batter. 
Now add the water in gradually, to avoid lumps. 
Mix well and keep aside.

Make the cheese sauce with the sauce ingredients.

Wash the fish and wipe dry. dust with plain flour, patting off excess flour.

Heat the oil for frying and while it is heating beat the egg white stiff and fold into the batter.

When the oil is ready, dip the fish into the batter, shake off the excess and fry to a very light golden on both sides. 

Place it on an absorbent paper to drain off the excess fat.

Immediately before serving, fry the fish once again in hot oil, drain and arrange in a serving dish. 

Pour some of the hot cheese sauce over it and garnish with chopped celery.

Courtesy: Chef Niru Gupta

Besan Barfi

2 cups besan [chickpea flour, garbanzo flour]
1 cup sugar 
1/2 cup water 
1 cup ghee 
almonds (blanched and sliced) - to decorate
Fry the besan in ghee on low flame for about 30 minutes 
till it turns brown in colour and the ghee separates. 
Dissolve the sugar into the water over low heat. 
When it dissolves, bring to a boil and cook till thick enough
- take some between your fingers and pull apart, two threads should form. 
Add this syrup to the besan and mix well. 
Pour this mixture into a greased tray. 
When it cools cut into cubes and garnish with the almonds.

Courtesy: Chef Niru Gupta

Vegetable Pakora

1 cup Chickpea Flour (Besan)
2 tbsp Oil
1 teaspoon Ground Cumin
1 1/2 teaspoon Salt
1-2 each Chopped Green Chillies (Jalapeno)
1/2 cupWater
1 Potato
1 small Cauliflower
2 Cabbage
5 sliced Spinach
1 1/2 cup Sliced Onion


Boil the potato until just tender, peel and chop finely.
Finely chop cauliflower and onion. Shred the cabbage and spinach.
Mix first set of ingredients well.

Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place.
Add the vegetables and mix in evenly.

Deep fry in oil that is heated to 375°.
Drain on paper towels and serve immediately.
Serve with cilantro or mint chutney or tomato ketchup.

Dahi Bhalle(Vades)


For Bhallas:
1 Cup Urad daal
Salt to taste
Oil to fry

For Dahi:
1 kg Dhahi(yogurt)
1/2 tsp. grated Ginger
Finely chopped coriander leaves
1-2 green chilies chopped
Salt to taste
2tsp Roasted cumin (jeera) powder
Red chili powder to taste


For Bhallas:

Clean, wash and soak the daal overnight.
Grind it into smooth paste.
Add salt to taste.

Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
Take the hot Bhallas and put in cold water for 2-3 minutes.
Now Take them out of water and squeeze the water and keep aside.

For Dahi:

Blend the curd (yogurt) and little water until it is smooth.
Keep in refrigerator for an hour to get chilled.
Add salt, red chili powder and cumin powder.


In a deep dish arrange bhallas and pour dahi over them.
Now add imli (tamarind) chutney and green chutney.

Garnish with coriander.
Serve chilled.

English Butter Toffee

1 cup sugar
1 cup unsalted butter
1/4 cup water
1/2 tsp salt
1 tsp vanilla
4 ounce milk chocolate
4 ounce German chocolate
1/4 cup finely chopped toasted pecans

Butter a jelly sheet. Combine first 4 ingredients in a heavy saucepan. 

Over medium heat bring these to a boil, stirring until sugar dissolves.

Continue boiling, shaking the pan occasionally until temperature on a candy thermometer reaches 305 degrees (hard crack stage).

Remove from heat, stir in vanilla. 

Pour onto sheet in 10"x10" square. Let cool thoroughly.

Melt chocolates over low very heat. Spread 1/2 on top side of toffee. 

Immediately sprinkle with 1/2 of nuts. Refrigerate for 30 minutes.

Turn over with a spatula. Repeat chocolate and nut steps on second side. 

When firm, break into pieces. Store in air tight container in cool, dry place.

Courtesy: Chef Niru Gupta

Nasi Goreng

1/2 kg long grained rice - boiled
4-5 tbsp cooking oil
150 gm boneless chicken - diced
100 gm deshelled prawns
2 small onions - finely chopped
4 cloves of garlic - finely chopped
4 red chillies - ground
4-5 tbsp sweet soya sauce
salt - to taste
pepper - to taste
fried eggs - for garnishing

Boil rice and keep aside.

Heat oil in a pan and sauté the onion and garlic until golden brown.
Add chicken and cook.

Sprinkle in salt and pepper.

When the chicken is almost done add the red chillies and then toss in the prawns.

Stir fry for a few minutes. 

Add the sweet soya sauce and mix in the cooked rice.

In another pan, make a double fried egg.

Serve rice hot with a fried egg on top.

Courtesy: Jaiwanti Dugal and Meenu Dugal

Red Chilli Prawns

4 large prawns
3 tbsp extra virgin olive oil
1 small bowl chopped garlic
1/4 bowl Kashmiri dried red chillies
salt - to taste

Clean the prawns and cut the arms and whiskers but keep the heads and shells intact.

Heat the oil in a pan and add the garlic and red chillies. 

Cook for about one minute.

Now add the prawns and stir for 30 seconds. 

Then leave them to cook for a minute and a half without covering.

As it turns pink in colour, switch off the gas. Serve hot.

Courtesy: Malvika Singh

Arabian Sea Lobster

1 Lobster-marinated with salt, pepper and lime juice
Oil to shallow fry

For the cannelloni
1 pasta sheet
3 tbsp lobster meat paste
(lobster meat ground and then mixed with spices herbs, cream and egg white)

For the Spinach Risotto
1/4 cup blanched spinach
1/4 cup short grain rice, pre-cooked
2 tsp chopped garlic
1 tbsp chopped shallots
1 tbsp fresh cream
1 tbsp grated parmesan cheese
Salt to taste

For the Vegetables
1 leaf bok choy, blanched
4-5 yellow squash
1 cherry tomato
1 tsp chopped garlic
Salt to taste
Oil to shallow fry

For the Sauce
1/2 cup fish stock
1 tbsp shallots
1/2 tsp fresh thyme, chopped
1 tbsp fresh cream
1 tbsp oil
Salt to taste

Heat oil in a pan and pan sear the lobster. Keep aside.

To prepare cannelloni, spread the lobster meat paste on the pasta sheet. 

Roll the sheet in a foil paper and poach it for 10 to 12 minutes.

To prepare spinach risotto, heat oil in a pan and saute garlic and shallots. 

Add spinach and cook for few minutes. Now add rice and mix well.

Finally add salt, cream and parmesan cheese. 

Cook for few minutes and keep aside.

To prepare the vegetables, heat oil in a pan and saute garlic. 

Add bok choy and salt.

Now add squash and the cherry tomato and keep aside.

To prepare the sauce, heat oil in a pan and saute shallots. 

Add thymes and the fish stock. 
Finally add salt and fresh cream and keep aside.

Keep the spinach risotto in the center of a dish and place the lobster on top. 

Now pour a tbsp of the sauce over the lobster.

Arrange the vegetables around the risotto. 

Place the cannelloni on the dish and serve.

Courtesy: Chef Niru Gupta

Mixed Fruit Salad

1 pineapple
3 apples
2 bananas
2 oranges
50 gm grapes
1 pomegranate
3 cherries
1 mango
3 tbsp honey
1 tsp sugar

Cut all the fruits into medium size.
take bowl add the fruits, sugar and honey. Mix thoroughly.

Keep it in the refridgerator for few hours.
Serve it with vanilla or any ice cream.

Ginger Garlic Chicken

1 chicken (about a kg or less) cut into small pieces
2 tbsp corn flour
1/4 cup (60 g) oil
1 large onion-sliced finely
2 tbsp grated ginger
10 cloves garlic-finely chopped

Sauce ingredients to be mixed together
2 tsp soya sauce
1/2 cup water
1 tbsp vinegar
1/4 cup tomato puree
1 tsp salt or to taste
1/4 tsp powdered black pepper
1 tsp corn flour

Wash chicken pieces and wipe dry. 

Put these and corn flour into a paper or plastic bag and shake well to coat chicken well. Remove the coated pieces, dust off the excess flour and keep aside.

Heat oil in a wok/kadahi. 

Add chicken pieces first over high heat then lower the heat and fry till golden and cooked through. 
Drain well and keep aside.

In the remainder oil, add sliced onion, ginger and garlic, and stir fry till onion is transparent.

Add chicken, turn around a few times, and then add the mixed sauce ingredients. 

Stir-fry till the sauce thickens a bit.

Transfer chicken to a serving dish, garnish with spring onions and serve.

Singapore Chilli Crab

1 large crab
2 tbsp oil
1 tbsp garlic
1 tbsp chilli paste
2 diced onions
1 diced spring onion
1 cup chicken stock
1 tsp sugar
1 tsp white pepper
1 tsp monosodium glutamate or ajino moto
1 tbsp ketchup


Clean and chop the crab. Heat a skillet. 
Add some oil and the crab. Cover and cook.

Heat oil in a pan. Add garlic, chilli paste, shallots, 

chicken stock, sugar, monosodium glutamate or ajino moto and ketchup. 
Stir fry and add the crab.

Now, cover the lid of the pan and let it cook for few minutes.

Add spring onions, cook for two more minutes and serve.

Courtesy: Chef Niru Gupta

Hot Garlic Prawns

1/2 kg prawns
2 tbsp chilli bean paste
2 tsp chilli paste
3 tbsp chopped garlic
3 spring onions
1 tbsp sugar
2 tbsp vinegar
2 tsp soya sauce
3 tbsp white wine
cooking oil
3 tsp corn flour
2 tbsp beaten egg
100 ml chicken stock

Flatten and slit prawns. Marinate in corn flour, white wine, egg and salt.

Deep fry the prawns until light golden. Remove from pan and drain.

Fry the chilli paste and chilli bean paste together. 

Add the garlic and saute for a minute.

Add the soya sauce, vinegar, white wine, sugar and spring onions to the pan. 

Pour in the stock and stir in the corn flour mixed with water. Return the prawns to the pan. Heat through and serve.

Courtesy: Chef Niru Gupta

Paneer Tikka

1/2 kg paneer cubes, about 3 cm/1 1/2" each
2 tsp garlic paste
2 tsp ginger paste
1 tsp chaat masala or 3 tbsp
2 tsp chilli powder tandoori masala
1 tsp powdered black pepper
1 tbsp salt
A few drops of red colour
3 tbsp vinegar OR 1 cup (200 g) yoghurt
Oil for brushing
1 lemon quartered
1 onion sliced into rings for garnish

Mix all the ingredients, except the garnishes, and leave for 20-30 minutes.

About 20 minutes before serving, place the paneer on a drip pan and bake in the pre-heated oven for about 10 minutes.

Remove from oven, brush with oil and bake again for 10 minutes.
Alternatively, you can grill on a griller or a barbecue pit. 

(The drippings should definitely have a means of escape, or else the paneer will get soggy.)

Serve hot, garnished with lemon and onion rings.

Courtesy: Chef Niru Gupta

Garlic Cheese Bread

1 crusty French bread
100 gm butter
1 tsp garlic paste
1/2 cup grated cheese
black pepper


Slice the bread on the diagonal, not quite through to the base at 1 intervals.

Combine butter, garlic, cheese and pepper. Spread over each slice.

Wrap in a foil and bake for 10 minutes in a very hot oven.

Unwrap and continue baking to crisp surface before removing from oven.

Serve hot.

Apricot Ice Cream

1/2 litre apricot puree (sweetened and strained)
100 gm sugar
125 ml water
4 egg yolks
350 ml cream

100 gm almonds
100 gm sugar

Puree apricots. Dissolve sugar in water and cook for 5 minutes. Pour into beaten yolks. Whisk until thick. Cool.

Add cream. Stir well. Freeze, beating at regular intervals until set.
Serve with praline.

To make praline, melt sugar in a heavy pan. Add almonds.
Cook over a gentle flame for about 10 minutes.

Pour onto an oiled tray. Allow it to set.
Crush with a rolling pin and sprinkle over ice cream before serving.

Chilli Paneer

350 gm cottage cheese-cubed
2 tsp salt
1 egg
1/2 cup corn flour
1 tsp ginger-garlic paste
water to mix the batter
oil for deep frying
2 cups onions-chopped coarsely
2 tbsp green chillies-thickly sliced
1 tbsp soya sauce
2 tbsp vinegar
1/4 tsp ajinomoto
some greens for garnish

Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and enough water to have the pieces coated with the mixture.

Heat the oil, and fry cottage cheese pieces over high heat to a golden color.

Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look wet.

Add the green chillies and stir a few times, add the remaindered salt, soya sauce, vinegar, Ajino Moto and the cheese.

Mix well, and serve garnished with some greens


Courtesy: Chef Niru Gupta

Crunchy Vegetable Stir-fry

250 gm broccoli florets
250 gm cauliflower florets
2 sliced spring onions
125 gm snow peas
2 peeled carrots
150 gm asparagus
2 tbsp oil
salt and pepper
2 slices of bread

1 tsp grated lemon rind
1 tsp chopped garlic
3 tbsp chopped parsley

Remove crusts from bread and slice into strips. bake at 160 degrees C till crisp.

Top and tail snow peas, pare and slice asparagus stems. Pare carrots into thin ribbons.
Combine all vegetables.

Mix topping ingredients in a small bowl. Set aside.

Stir-fry spring onions, broccoli and cauliflower for 1 minute. Add carrots.
Add 2 tbsp water and stir till vegetables are tender. Stir in snow peas and seasoning.

Turn into serving dish, stir in bread strips and parsley topping.

Serve immediately.

Courtesy: Chef Niru Gupta

Dessert Delight

2 slice chocolate cake,
2 chocolates, cut into pieces
2 bananas
3 tsp sugar
2 tsp lemonjuice
1/2 cup cream
1 scoop vanilla ice cream
100 gm butter


Cut the bananas into not so small pieces. 
Heat the butter (a little more than warm) and put in the banana pieces and cook for two minutes.

Add the sugar and continue cooking till it is completely done. 

Then add the lemon juice and continue cooking.

In another pan, melt the cut pieces of chocolate and the cream and cook on a slow flame. 

Spread the cooked banana evenly on the chocolate slices.

Now decorate the chocolate slices with the melted chocolate-cream mixture and serve with a scoop of vanilla ice cream on its side.

Courtesy: Chef Niru Gupta

Tempura Prawns

5-6 prawns
asparagus/bell pepper - optional
1/2 a bowl of Tempura flour/rice flour
ice water for the batter
a plate of dry flour for coating
oil for deep frying

For the Tempura Sauce:
1/2 cup Soya sauce
4 tsp sugar
2 tsp miring (optional)

Take a bowl and mix the flour with the ice water.
Whisk it slowly till it becomes a liquid batter.
Heat oil in a deep pan on high heat.

Dip the prawns first in the dry flour then in the batter and fry them till golden brown.
For the sauce, pour the Soya sauce in a pan, add the sugar and miring.

Bring the sauce to a boil.
Serve the prawns with the sauce.

Courtesy: Chef Niru Gupta

Coconut Ice Cream

Ingredients :
2/3cup Granulated Sugar
11/4cup Water
800ml Coconut Milk
11/4cup Double (heavy) Cream
2tbsp Desiccated Coconut

Method :
Heat sugar and water in a saucepan stirring occasionally until the sugar dissolves. 

Boil for 10 minutes without stirring.
Remove it from the heat and allow to cool slightly. 
Mix the cooled syrup with the coconut milk and pour into a container. 
Cover and freeze for about 3 hours or until semi-frozen around the edges and mushy in the centre.

Transfer the mixture to a bowl and cut up with a knife. 

Then place half the quantity at a time in a food processor and process until smooth, or whisk thoroughly by hand. 
Turn the mixture into a bowl. 
Whip the cream until soft peaks form and fold into the ice-cream, then stir in the desiccated coconut. 
Return the mixture to the container and freeze again until solid.

Mediterranean Omelette

3 eggs
2 tsp olive oil
2 tbsp white onions
1 tbsp spinach, blanched with butter
1 tsp oregano
2 tbsp olives
Salt and pepper to taste

Gently whip the eggs and add salt and pepper.

Heat oil in a pan and cook the whipped eggs.

Take a fork and gently stir the eggs.

Spread onions, spinach, olives and oregano on top and fold. 

Once done, fold it again and serve.

Courtesy: Chef Niru Gupta

Chocolate Brownie

100 gm butter
200 gm sugar
6 tbsp cocoa
100 ml milk
150 gm flour
2 eggs
50 gm chopped walnuts


Melt the butter, sugar, cocoa and milk together. 
Add remaining ingredients. Stir to mix. 
Bake in a square baking tin at 180 degree C for 25 minutes. 
Cool and cut into squares.

Tandoori Tiger Prawns

4-5 jumbo prawns
2 1/2 tsp hung curd
5 tsp cream
1-2 tsp ginger garlic paste
1/2 tsp yellow chilli powder
1 tsp ajwain (commonly known as
Trachyspermum ammi, bishop's weed, carom seeds, or thymol seeds)
2 tsp corriander leaves
salt to taste

Put prawns in a bowl, add all the ingredients to it and mix well.

Marinate for two hours.

Cook in the tandoor or grill in the oven at medium temperature for about 15 minutes or till well done.

Garnish and serve.

Courtesy: Chef Niru Gupta

Chocolate Milk Shake

4 tbsp drinking chocolate
125 ml black coffee
250 ml milk
100 ml cream
4 scoops of chocolate ice cream

Dissolve the chocolate in hot coffee and then pour in the milk. Chill.
Whisk in cream.

Pour over ice cream in the glasses.
Serve immediately.

Courtesy: Chef Niru Gupta

Ayam Goreng

1 cup bone-less chicken - boiled with lemon grass and ginger
2 tbsp chopped onions
1 tsp chopped garlic
1/2 cup diced vegetables (carrot, cabbage, bok choy, tomato, capsicum)
1/2 cup chicken stock
1 tsp sambal paste
1 tbsp sweet Soya sauce
salt - to taste
pepper - to taste
fried onions - to garnish
parsley - to garnish

Add the vegetables, saute and then add the stock. Mix well.

Now add the sambal paste and sweet Soya sauce. Cook for few minutes.

Add the chicken and season with salt and pepper. Cook till done.

Serve garnished with sweet Soya sauce, fried onions and parsley.

Courtesy: Chef Niru Gupta

Chocolate Ice Cream

2 1/2 cup milk (full cream)
1 tbsp custard powder
2 tbsp cocoa powder
1 cup sugar
1/2 tsp Vanilla essence
1 1/2 cups cream
cherries or nuts for garnish

Mix the custard, cocoa and sugar in half a cup of the milk. 

Heat the rest of the milk and when it comes to a boil, 
add the custard mixture, and bring to a boil again, stirring continuously.

When it boils, lower the heat and simmer for a half a minute, shut off the heat and leave to cool.
When it reaches room temperature, mix in the cream and vanilla essence and transfer on to a container with a tight lid.

Freeze till almost set take out and whip up in a blender and place back into the freezer in the same container. 

The lid should always be tightly shut, as this avoids crystals from forming.

Blend once more when almost set and place back in the freezer. 

You can adjust the cooling to normal about two hours after the last blending.

Serve garnished with the cherries or nuts. 

Alternatively, freeze in an ice cream machine according to instructions.

Courtesy: Chef Niru Gupta

Kebab and Paneer Pizza

Tomato sauce
2 tsp oil
2 tomatoes
3 tsp tomato puree
2 cloves garlic
pinch of oregano
salt and pepper to taste

60 gm cheese
1 seekh kebab
50 gm paneer
3 pickled green chillies
30 gm onions
sprinkle of oil
pinch of salt
1 pizza base


For the tomato sauce, heat oil, add herbs, salt and pepper, tomato, tomato puree and cook until the oil separates. Keep aside.

Put tomato sauce mixture on the pizza base and grate the cheese. 

Cut cooked seekh kebab, sprinkle on the pizza

Cut paneer into cubes, spread over pizza. 

Arrange onion rings, pickled green chillies and sprinkle with salt.

Bake in oven until cheese melts and base edges get brown.

Mississippi Mud Cake

250 gm chopped butter
150 gm chopped bitter chocolate
400 gm castor sugar
250 ml strong black coffee
60 ml whisky
350 gm flour
1 tsp baking powder
50 gm cocoa
3 beaten eggs

Peppermint Icing
200 gm icing sugar
4-5 tbsp hot water
2 tsp cream
few drops peppermint essence

Combine butter, chocolate, coffee and whisky in a bowl. Melt over steam.
Add sugar. Stir until smooth. 

Stir in flour, baking powder and cocoa followed by eggs.

Pour into a greased and lined square tin and bake at 170 degrees C for 1 1/4 hours.
Cool slightly before turning out. 

Serve dusted with icing sugar or topped with peppermint icing.

For peppermint icing, mix all the ingredients together until smooth. Spread over the cake.

Courtesy: Chef Niru Gupta


1/2 kg chick peas-soaked overnight
2 tbsp chopped parsley
2 tbsp coriander
1/2 green chilli
3 tbsp garlic paste
1 small onion-diced
75 ml water
25 gm flour
salt and pepper
1/2 tsp cumin powder
1/2 tsp bicarbonate of soda

Mince all ingredients together. Season well.

Make 50 small balls out of the mixture and deep fry over a moderate flame until golden in color and completely cooked.

Drain and serve.

These are good in a pita sandwich. Split the pita on one side (lengthwise) to form and opening.

Place a layer of falafel, some tahini, sour cream and lettuce along with some chopped onions and serve.

Courtesy: Chef Niru Gupta

Chocolate Pudding

Oven Temp: 350F/180C
1 cup refined flour
1 3/4 cup castor or powdered sugar
2/3 cup butter
2/3 cup cocoa powder
1 cup milk
1 tsp vanilla essence
2 tsp baking powder
1/4 tsp salt
3 eggs
an oven-proof serving dish, 8 inch square or 9 inch round, greased

Sift the flour, cocoa, and baking powder, and transfer into a mixing bowl.

Add the salt, sugar butter, milk and vanilla.

Beat till well blended. 

Add the eggs and beat till smooth.

Pour mixture into the prepared dish and bake in the pre-heated oven for 25-30 minutes, till crisp on top.

Serve hot (with ice-cream - optional).


1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs
1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste
4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds

In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, 

vegetable oil, mixed spice, cardamom, salt and pepper. 
Place the chicken thighs into the mixture and turn to coat. 
Cover and marinate in the refrigerator for at least 4 hours or overnight.

Preheat the oven to 350 degrees F (175 degrees C). 

In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, 
lemon juice, olive oil, and parsley. 
Season with salt and pepper, taste, and adjust flavours if desired. 
Cover and refrigerate.

Cover the chicken and bake in the marinade for 30 minutes, turning once. 

Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. 
Remove from the dish, and cut into slices.

Place sliced chicken, tomato, onion, and lettuce onto pita breads. 

Roll up, and top it with tahini sauce.

Courtesy: Chef Niru Gupta

Fried Mexican Ice Cream

1 Pint vanilla ice cream
1/2 Cup cornflake or cookie crumbs (crushed fine)
1 Teaspoon cinnamon
2 Teaspoons sugar
1 egg
whipped cream

Use vanilla or other flavors if you prefer.
Scoop out 4 or 5 balls of ice cream, return to freezer.
Mix cornflake crumbs, cinnamon and sugar.
Roll frozen ice cream balls in half the crumb mixture and freeze again.
Beat egg and dip coated balls in egg,then roll again in remaining crumbs. 

Freeze until ready to use.

For thicker coating, repeat dipping in egg and rolling in crumbs.
When ready to serve, heat oil to 450 degrees.
Place a frozen ice cream ball in fryer basket or on a perforated spoon and lower into the hot oil for 1 minute.

Immedietly remove and place in dessert compote.
Drizzle with honey and top with a dollop of whipped cream.
Continue to fry ice cream balls one at a time.
Ice Cream Balls will be crunchy on the outside and just beginning to melt on the inside.


Turkish Kofte

500 gm lamb-minced
4 pieces bread
1/4 cup milk
3 tbsp chopped onion
2 tsp fresh parsley-chopped
1/2 tsp chopped garlic
2 tbsp olive oil
1 eggplant
1 green zucchini
2 tbsp diced tomatoes
1 tsp tomato paste
1 tsp basil paste
1/2 cup water

Put bread, milk, pepper, salt, black pepper, onion, parsley, garlic and lamb in a bowl

Mix well. Divide into equal barrel shaped portions. Apply little basil paste on them.

Now shallow fry them in a pan. 

Add diced tomato, onion, parsley, tomato paste and water to make a gravy. Keep aside

Peel the eggplant and zucchini. Cut into long strips. 

Sprinkle them with a little salt and sear in a pan till it turns colour.

To serve, wrap the kofte in the eggplant and zucchini. 

Garnish with remaining gravy, parsley and olive oil.

Courtesy: Chef Niru Gupta

Mushroom in Hot Garlic Sauce

200 gm mushrooms-button, wiped clean
2 tbsp oil
1/2 cup onions-chopped fine
3 tbsp garlic-chopped fine-ground with 2-3 whole red peppers
spring onion leaves chopped fine for garnish

Mix together for sauce
2 tbsp corn flour-blended with water
1.5 salt
1/4 cup vinegar
1 tsp soya sauce
1 tbsp sugar
3/4 cup water

Heat the oil in a wok and add the onions, stir over high heat till a little soft.

Add the garlic paste and red peppers and stir-fry till fat separates.

Add the mushrooms and stir-fry over high heat, till well mixed.

Add a cup of water, bring to a boil and add the sauce mixture and bring to a boil, stirring all the time.

Lower the heat and simmer for a minute or so and serve hot garnished with the greens.

Courtesy: Chef Niru Gupta

Apple and Walnut Cake

For a 1 kg cake
3-4 large apples
4 eggs
2 cups sugar
1 cup walnuts
1 cup of oil
2 cups flour
4 tsp baking powder
5 tsp cinnamon powder

Peel and chop the apples into small pieces and keep aside.

In a deep bowl beat the eggs with sugar and keep aside

Mix baking powder and 4 tsp of cinnamon powder with the flour. 

Gradually mix the powdered mixture into the beaten eggs.

Mix in oil, apples and walnuts with it.

Pour the mixture into the baking dish. 

Sprinkle the rest of the cinnamon powder on top.

Bake for one hour or till done. Serve.

(The cake can be kept for 6-7 days in a cool place.)

Courtesy: Sonia Khosla

Chocolate Chip Cookies

Oven Temp: 375 F-180 C
1/4 cup butter
1 tsp butter
1/2 cup sugar
1 egg
1 tsp Vanilla essence
1 cup maida
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips (you get them in packets, or you can chop semi-sweet chocolate into tiny chips)

Mix the butter, sugar and egg. Add vanilla.

Mix the flour, baking powder and salt together. 

Add this to the butter mixture and mix well.

Add the chocolate chips and mix well.

Shape dough into rounds and place on an ungreased baking tray at least 1" apart.
Press with the base of a glass or any flat tool.

Bake in a pre-heated oven for about 15 minutes.

Serve or cool and store in an airtight jar.

Courtesy: Chef Niru Gupta

Chicken Fajitas

6 to 8 chicken breasts-sliced
1 green bell pepper-sliced
1/2 red pepper-sliced
1/2 cup sliced onion
1/2 sliced zucchini
2 cloves garlic-chopped
2 tbsp olive oil


In a saute pan or heavy skillet add olive oil and saute onions, garlic and peppers for a couple of minutes. 
Next add chicken and zucchini and continue to cook for 2 to 3 minutes, stir often.

Add salt and pepper to taste and cook an additional 3 minutes or till chicken is done. 

Serve on top of tortillas or roll them before serving.

Courtesy: Chef Niru Gupta, 

Blueberry Cheesecake

2 cups cream cheese
6 cups whip cream
2 tsp gelatin
3/4 cup fresh milk
4 egg yolks
1 cup sugar
2 tsp Vanilla essence
2 tsp lime juice
1 cup digestive biscuits - crushed
3 tbsp melted butter

For the topping
1/2 cup blueberry filling
1 tbsp gelatin
2 cups water

Method: In a bowl, mix the crushed biscuits with the butter. 

Spread it at the bottom of a dish and smoothen with a spoon. 
Now, freeze it till it becomes hard.

In a separate bowl, mix the cream cheese with the vanilla essence and the limejuice. 

Mix it well. 
Dissolve the gelatine with 1 1/2 cups of cold water and keep aside. 
Boil milk in a pan.

In another bowl, mix the egg yolks and sugar. 

Add 2 tbs of the boiling milk. 
Now add this entire mixture to the pan with the milk. 
Cook on slow fire to pasteurize the eggs and thicken the mixture. 
Keep stirring constantly.

Remove from the fire and mix in the gelatine, cool to room temperature. 

Add the mixture to the cheese and fold well until all lumps are smoothened out.

Finally fold in the whipped cream. 

Now add this mixture on top of the frozen biscuits. 
Freeze it again till it becomes hard.

For the topping:

Dissolve the gelatine with cold water and mix it with the blueberry filling. 
Boil the mixture and then let it cool. 
Now, pour it over the top of the hardened cheesecake. 
Set again in the fridge and serve.

Tom Yum Soup

2 1/2 Chicken stock
Prawn stock or vegetable stock (optional)
2 tbsp thinly sliced lemon grass
1 tbsp galangal/Thai ginger
4-5 pieces medium sized fresh prawns
Broccoli and baby corn (optional)
3- 4 pieces of mushrooms
5-6 Thai whole chillies/bird eye
8-10 kafir lime leaves
1 tbsp lime juice
fish sauce - to taste

Take a deep pan, add the stock, lemon grass and galangal and bring it to a boil.

Then add the fresh prawns and mushrooms. 

Reduce the flame and stir gently.

As the prawns start turning pink, add the Thai chillies and kafir lime leaves. 

Stir again and add the lime juice and fish sauce, which gives a salty flavour.

Boil for 30 seconds and serve hot.

Courtesy: Chef Niru Gupta

Simple Chicken Cordon Bleu

4 chicken breast - skinless and boneless
4 slices cheese
4 thin slices of ham Or Spinach-for vegetarian substitute
1 cup all-purpose flour/maida
1 egg - beaten
1 cup bread crumbs
a greased baking dish
4 tbsp butter
1 cup chicken broth/stock
1 cup cream
1/2 tsp garlic paste
black pepper powder
1/2 tsp dried oregano/2 tbsp fresh oregano


Slit the chicken breasts, lenghtwise and pound to 1/8 inch thickness. 
Sprinkle salt and pepper on both sides.

Keeping the smooth side down, place the a slice of ham over each chicken breast and then a slice of cheese.

Roll up each breast using toothpicks to secure if necessary. 

Dredge each in flour, shake off excess, then roll again in egg and finally in bread-crumbs.

Place seam side down in the baking dish. 

Place one tbsp of butter on each piece of chicken. 

Bake at 350 degrees for 35 minutes or till the juices run clear.

Meanwhile, in a saucepan, combine broth and whipping cream. 

Season with salt, pepper, garlic and oregano. 
Simmer on low and keep stirring till it becomes thick.

Pour it over the chicken and serve.

Courtesy: Chef Niru Gupta

Meat Lasagne

Oven Temp: 350F-180 C
500 gm keema-cooked
2 cups tomato puree
1/2 tsp garlic paste
salt and sugar to taste
1 tsp chilli powder
1 tsp oregano and basil
2 tbsp olive oil 2 tbsp
60 gm butter
30 gm refined flour
3 cups milk
lasagne sheets
125 gm grated mozarella + cheddar cheese
an 8" square oven-proof serving dish, greased


Heat olive oil and saute garlic till slightly colored. 
Add the tomato puree, salt, sugar, chilli powder, oregano, basil and simmer for a couple of minutes.

Heat butter and lightly brown flour in it. 

Add milk, bring to a boil and simmer.

To make the lasagne, mix together the meat, 1 1/2 cup of tomato sauce, and 2 cups of white sauce.

Spread a little tomato puree over the base of the dish. 

Line the dish with a layer of the lasagne strips and spread a thin layer of meat mixture over it, then sprinkle some of the grated cheese.

Repeat these layers, till you have atleast 5 such layers. 

Cover the last layer with the white sauce and then dribble some tomato sauce over.

Sprinkle some cheese and bake in a pre-heated oven for 25-30 minutes.

Courtesy: Chef Niru Gupta

Mocha Mud Pie

1/2 pound butter or margarine
3/4 pound milk chocolate (bars)
6 eggs
1/4 cup powdered sugar
2 tbsp powdered sugar
1 tsp vanilla
1 cup toasted almond pieces
1/4 cup toasted almond pieces-to garnish
12 ounces Famous chocolate wafers-crushed
1/2 cup butter or margarine
1/2 gallon coffee ice cream


Over low heat, melt margarine or butter, then stir in chocolate. 
Separate eggs, and whip yolks on medium-high speed until they turn pale yellow.

Slightly warm egg yolks by slowly adding 1-11/2 cups of chocolate-margarine mixture while mixer is running on medium-high speed.

Return this mixture to remaining mixture, stirring constantly with rubber spatula until mixture thickens, about 3 minutes. 

Remove from heat and immediately pour into large mixing bowl . 
Add powdered sugar, vanilla and almonds; mix well with wire whisk. 

Allow to cool to room temperature.

Add melted butter and mix. 

Reserve 1 cup of crumb mixture and spread remaining crumb mixture in even layer across bottom of 13-by-9-inch baking pan, gently pressing down. Set aside. 

Whip egg whites to soft peaks. 
Using rubber spatula, gently fold all egg whites at once into chocolate/margarine mixture.

Spread half of chocolate filling, about 1 quart, evenly over bottom crust. 

Add overflowing scoops of coffee ice cream on top of chocolate filling. 

Place 4 scoops across by 6 scoops down. 
Work quickly to prevent ice cream from overly melting. 
Pour remaining chocolate filling over ice cream.

Smooth top with rubber spatula. 

Sprinkle reserved crumb mixture evenly over top of pie. 

Cover with plastic wrap. Place in freezer at least 8 hours.

To serve, top each piece with hot fudge sauce and garnish with toasted almond slices.

Courtesy: Chef Niru Gupta