Sweet Waffles with Apple Toppings

250 gm flour 
1 tsp heaped castor sugar 
75 gm melted cooled butter 
3 eggs-separated 
400 ml milk 
grated rind of any citrus fruit 
1 tsp vanilla essence or rum 
2 tsp melted butter for cooking 
Topping :
2 tsp castor sugar 
1/2 tsp cinnamon powder 
4 apples- peeled, cored and each cut into 8 pieces 
2 tsp honey 
1 tsp rum 
ice cream/cream 
mint sprigs
Mix flour and 1 tsp sugar. 
Stir in the butter, egg yolks, milk, rind and flavoring. 
Set aside for 15 minutes. 
Whip whites until stiff. 
Whisk in remaining sugar and fold into batter. 
Brush hot waffle iron with butter in a frying pan. 
Cook waffle mixture for 3-4 minutes on each side before turning out 
and dusting with cinnamon sugar. 
For apple topping
Saute apple segments in hot butter for 5 minutes on a fast flame.
Caramelize with honey on the heat and finish with rum. 
Spoon onto waffles and serve hot with ice cream 
or cream topped with a sprig of mint.

Caramel Custard


4 Eggs 
4 tbsp Sugar, heaped 
2 Cups milk 
3 tsp Sugar for caramelising 
A few drops vanilla


Heat the sugar for caramelising in a baking dish for few seconds over low heat, 
till it melts and gets burnt.
Turn the dish quickly and carefully to ensure that the caramel spreads equally over the bottom and sides of the dish, set aside.
Beat the eggs well and combine milk, sugar and vanilla essence to it.
The sugar should dissolve fully.
Now strain it to the caramelised dish.
Cover the mouth of the dish with butter paper and place it in the pressure cooker for about 10 minutes.
Let it cool and serve.

Courtesy: Niru Gupta

Peshawari Kebab

1/2 kg chicken mince [or mutton mince]
1 tbsp ginger, coarsely grounded
1 tbsp garlic, coarsely grounded
2 onion, chopped finely
3-4 green chillies, sliced finely
1-2 eggs
salt to taste
1 tsp crushed red chillies 
1 tsp crushed black pepper 
1 tbsp zeera (cumin seeds, roasted and crushed)
1 tbsp coriander seeds ,roasted and crushed
1-1/2 tbsp anar dana (dry pomegranate seeds) 
3 tbsp maize flour or gram flour
2 medium tomatoes, chopped finely
2 tbsp green coriander, chopped
oil for shallow frying
In a bowl mix all ingredients except oil and tomatoes.
Marinate for 30 minutes. 
Add tomatoes just before frying.
Make big flat kebabs.
Shallow fry the kebabs till golden.
Serve with tandoori roti or naan.

Courtesy: Divya Burman

Fish in Cheese Sauce

2 tbsp flour 
8 fish fillets 
1 tbsp lemon juice 
1 tsp salt 
marinate fish in lemon, salt and flour 
For batter:
1/2 cup flour 
1 tbsp oil 
1/2 cup water 
1 egg white 
1 tsp salt 
flour for dusting 
oil for deep frying 
chopped celery/parsley for garnishing

For Sauce:
2 cups milk 
2 tbsp Flour
1 tbsp butter/oil 
1 tsp salt 
1/4 tsp powdered black pepper 
1 cup grated cheese 

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

For Cheese Sauce:

In a pan, melt butter,Add flour to it and make smooth paste
Cook till the mixture turns bubbly,Gradually add the milk
Stir and cook till smooth and thick
Add pepper and salt, Now mix grated cheese and again cook
Cook till cheese melts,Cheese Sauce is ready

Courtesy: Chef Niru Gupta

Garlic Mushrooms

350 gm whole mushrooms 
1 tbsp butter 
1 tbsp shredded spring onions 
2 tsp chopped garlic 
3 shredded green chillies 
1 tbsp thick tomato puree 
1 tbsp cream 
2 tbsp shredded garden herbs
Heat butter. 
Add spring onions, garlic and chillies. 
After a few seconds, add mushrooms to the pan. 
Cook for 2 minutes. 
Stir in tomato puree and cream. 
Season well and finish with herbs. 
Serve hot.

Crispy Shrimp

Shrimp (cleaned, deveined) 500 gm
For Batter:
Corn starch 1 cup
Club soda (ice cold) to mix
Maida 1/2 cup (all purpose flour)
Salt (to taste)
Pepper (to taste) 
For Marinate: 
Soy sauce 1 tbsp
Lemon juice 2 tsp
Salt (to taste) 
For Sauce:
Soy sauce 
Balsamic vinegar
Chopped red chillies 
Make a lumpy batter by mixing all the ingredients together. 
Marinate the shrimp for 45 minutes. 
Dip in flour, then batter and deep fry in hot oil . 
For the sauce, just mix the ingredients together.
Serve with the sauce.

Courtesy: Chef Vicky Ratnani

Submarine Sandwich

1 French/Submarine loaf
Olive oil
Red wine vinegar
2 tbsp tomato ketchup 
3 tbsp mayonnaise sauce or salad dressing
4 lettuce leaves 
2 sliced tomatoes
5 small sweet pickled peppers (or to taste)
5 small sour pickled peppers (or to taste)
100 gm salami slices
100 gm ham slices 
4 cheese slices-cut into halves 
2 tbsp onions-sliced thin rings
1 tsp dried oregano leaves 
4-6 toothpicks
fresh ground black pepper

Slit the bread horizontally, leaving it joined on one side. 
Spread the ketchup on the cut surfaces and then the mayonnaise. 
Arrange the lettuce in a layer, then sprinkle with black pepper
Arrange the salami, ham and cheese slices over this. 
Sprinkle the onions on top of this and then the oregano. 
Sprinkle liberally with olive oil and then vinegar.
Top with the pickled peppers.
Fold the other half of the bread over and secure with the toothpicks at intervals 
Slice as desired and serve.

Mango Cheesecake

For a 750 gm cake 
1 cup mango puree 
200 gm glucose biscuits 
3 tbsp melted butter 
3/4 cup sugar 
1 cup hung curd 
1 cup cream 
1 tbsp gelatin 
4 tbsp water 
6-8 fresh mango slices - for garnishing
Grind the biscuits and mix in the melted butter with it. 
Line the base of the serving dish evenly and smoothly with the biscuit mixture. 
Put in the freezer to set. 
Mix the mango puree and sugar together in a mixie. 
Add the hung curd and cream, blend well to make a smooth mixture. 
Pour it into a bowl.
Add 4 tbsp of water in the gelatin. 
Then pour the gelatin slowly into the mango mixture. 
Keep stirring continuously. 
Now pour the mixture onto the set biscuit base. 
Cover and place in the refrigerator overnight to set. 
Garnish with sliced mango and serve cold.

Courtesy: Chef Niru Gupta

Strawberry Ice Cream Soda

1 packet prepared strawberry jelly
4 scoops vanilla/ strawberry ice cream
100 gm chopped strawberries
2 bottles soda
250 gm pureed strawberries
1 tbsp icing sugar
sprigs of mint
1 strawberry
grated chocolate
Set jelly in the base of four glass tumblers.
Place a scoop of ice cream in each glass.
Spoon over strawberries and pour on soda.
Whisk together strawberry puree and icing sugar.
Pour over ice cream.
Decorate with sprigs of mint and chocolate.
Serve Chilled.

Courtesy: Chef Roopa Gulati