Carrot Halwa

1 1/2 kg carrots
10 green cardamom, whole
2 cinnamon sticks
500g sugar
250g desi ghee
400g condensed milk (option: mawa/khoya)
4 pcs gold vark
50g almonds
50g pistachios
Grate the carrot and put it in a pot on heat, 
stir fry continuously till all the water is evaporated.

Then put some green cardamom, 
cinnamon and sugar and cook for a while. 
Then add desi ghee and cook 5-7 minutes further.

At last, finish with condensed milk (or mawa/khoya).
Place gold vark on top for decoration.
Present on a plate and garnish with pistachios and almonds.
Serve with vanilla ice cream.

Courtesy: Akhtar Rehman

Instant Kulfi

1 liter full cream milk 
1/2 cup sugar 
1/4 tsp saffron 
4-5 green cardamoms 
12-15 almonds-blanched and shredded 
2 tbsp pistachios-blanched and shredded 
8 kulfi moulds 
vark leaves-optional
Boil the milk in a wide, heavy-based pan and then simmer over medium heat, 
stirring from time to time to avoid scorching. 
Simmer till about half the volume of milk is left. 
The milk will take about 30-40 minutes to thicken. 
When done, the color of the milk changes to a beige-cream, 
and the bubbles appear mostly in the center of the pan. 
Add the sugar and saffron, 
bring to a boil again and simmer for another minute or two. 
Add the cardamom and turn off the heat. 
When cool, add the nuts, 
saving a few for garnishing. 
Mix well and pour into moulds. 
Freeze at the lowest possible temperature. 
To serve take the mould out of the freezer 
and prise the kulfi out with the help of a knife, 
into an individual serving bowl. 
Garnish with vark leaves and nuts and serve immediately.

Courtesy: Niru Gupta

Keema Samosa

50 gm onion 
5 gm whole garam masalas 
250 gm Mutton keema [minced mutton]
1 tbsp hung curd 
10 gm ginger-garlic paste 
250 gm refined flour 
1 tbsp garam masalas-for taste 
4-5 gm chopped ginger 
15-20 gm dry fruits
Heat the oil, add the whole garam masala, 
sliced onions and saute until they turn a golden brown. 
Add the ginger-garlic paste. 
Add the red chilli powder, salt, 
turmeric, coriander powder, curd to the keema and mix well. 
Add the marinated keema to the oil and cook well. 
Add the chopped ginger to the keema. 
Add the dry fruits.

For the Samosa:
Add salt to refined flour along with oil to make a stiff dough. 
Portion into small balls. 
Roll into pancakes. 
Add the keema to pancake and shape (crescent shaped). 
Fry till cooked. 

For the dip:
Mix the hung curd, castor sugar, salt, 
cardamom powder, rose water and mix well.

Courtesy: Chef Jitendra Kumar

Bombay Pav Bhaji

1 cup potatoes-peeled and chopped fine 
2 cups mixed vegetables-chopped fine 
green chillies-chopped to taste 
1 cup onions-grated 
1 tsp garlic-ginger 
1 cup tomato-grated 
1 cup tomato puree 
1 cup oil 
2 tsp cumin seeds 
1 tsp turmeric 
1 tbsp salt 
1 tsp pav bhaji masala 
1 tsp chilli powder 
6 pavs 
6 tbsp butter-for bread
Heat oil and add cumin seeds, then the onion paste 
and saute till brown and fat separates. 
Add the mixed vegetables and potatoes and saute first over high heat, 
then over low, till cooked through. 
Add tomatoes and puree, green chillies, turmeric, salt, 
pav bhaji masala and chilli powder and continue cooking 
and mashing vegetables while stirring, till fat separates. 
To serve, heat some butter, 
slit the bread horizontally and fry in the butter till brown. 
Serve with the vegetables.

Courtesy: Niru Gupta

Chinese Date Pancakes

1/4 cup refined flour 
1 tbsp baking powder 
1 cup water
4 egg yolks 
1 tbsp sugar 
1/2 cup dates - ground and mixed with little sesame oil 
1 tbsp sugar syrup - flavoured with star anise 
cinnamon - to garnish
In a bowl mix together baking powder, refined flour, sugar and egg yolk. 
Dilute this mixture with water to form a thick batter and keep aside for about half an hour. 

Make small patties with the ground dates. 
Heat a non-stick pan and drop in a two spoonfuls of the batter to form mini pancakes. 

Now place a date patty on one pancake and quickly cover it with the second pancake. 
Cook till golden brown and serve with ice cream or honey or chocolate sauce.

Courtesy: Chef LO KA YAN

Chicken Shashlik Sizzler

Oven Temp: 450 F- 220 C 
500 gm boneless chicken-cut into fairly large cubes 
1 tbsp garlic paste 
1 tbsp ginger paste 
1/4 cup vinegar 
chilli powder to taste 
1 tsp garam masala 
1 tbsp coriander seeds 
1 tsp salt or to taste 
2-3 capsicums 
2 onions 
3-4 tomatoes 
oil to brush 
chaat masala to garnish
Prick chicken cubes and marinate in the garlic, 
ginger, vinegar, chilli powder, black pepper, 
powdered ingredients and salt. 
Leave thus 7 hours or overnight. 
Cut the capsicums, onions and tomatoes to match the chicken cubes. 
Thread a piece of tomato, onion and capsicum into the skewer and follow with a piece of chicken. 
Repeat thus till all the pieces are taken care of. 
Pour whatever juices there may be over the prepared shashlik and place over a drip tray. 
Brush with oil. 
Bake in a preheated oven 20-25 minutes, till cooked through and browned at the edges, or over a barbecue pit, or a grill. 
Brush again with a little oil when almost done. 
Serve hot over a bed of boiled rice. 

* * Before placing the chicken on the sizzler plate, 
heat the iron plate very hot. 
Place whatever accompaniments you are serving with it and immediately before serving on the table, splash some water and oil on it, and you will get the sizzling and fumes

Courtesy: Chef Niru Gupta