Hot and Sour Chicken Soup

5 gm carrot
5 gm cabbage
5 gm black mushrooms
5 gm button mushrooms
5 gm bamboo shoots
5 gm bean sprouts
5 gm fresh beans
10 gm boiled chicken
1 tsp soya sauce
1/2 tsp chili powder
1/2 tsp white pepper
1 tsp corn flour
1 egg whisked
1 Tbsp coriander
1 tsp chili oil
2 cups stock
2 tsp vinegar
Salt to taste

Cut all vegetables and chicken in julienne style.
Take a wok and add the stock 
add all vegetables along with chicken and cook.
Later add pepper, soy, salt, coriander, chili oil and vinegar.
Add corn flour for thickness and lastly the egg.

Lemon Pudding

4 eggs, separate yolk from white
5 Tbsp lemon juice
1 tsp lemon zest
30 gm butter, softened
300 gm caster sugar
4 Tbsp plain flour or maida
1/2 tsp salt
Pinch of ground cinnamon
350 ml milk

Beat together the egg yolks, lemon juice, 
lemon zest and butter until thick. 
Combine the sugar, flour, salt and cinnamon 
Add alternately with milk to the yolk mixture, 
beating well after each addition.
Beat the egg whites until stiff. 
Gently fold in the egg whites into the milk mixture. 
Pour into a 20cm square baking dish.
Place a pan of hot water in the oven, 
and set the baking dish into the pan. 
Bake at 180 C /Gas mark 4 for 45 minutes.

Courtesy: Chef Manju Malhi

Prawn Cutlet

500 gms of de-shelled prawns
1 boiled potato 
1 finely chopped onion
A pinch of red chilli powder
A pinch of turmeric powder
Salt and pepper
2 finely chopped green chillies
4 tablespoons of coconut oil or Olive Oil
Fresh coriander, chopped
1 egg

Mix the prawns with turmeric powder, salt and red chilli powder. 
Heat them till they turn milky white.
Chop the prawns and add mashed potato, onion, green chilli, 
red chilli powder and coriander. 
Season to taste. 
Mix them well and add the egg.
Make patties of the mixture and fry in coconut oil till golden brown on both sides.
Serve with mint chutney or tomato ketchup.

Courtesy: Chef Joey Matthew

Mushroom in Hot Garlic Sauce

200 gm button mushrooms, wiped clean 
2 Tbsp oil 
1/2 cup finely chopped onions
3 Tbsp finely chopped garlic and ground with 2-3 whole red peppers 
finely chopped Spring onion leaves for garnish 
Mix together for Sauce:
2 Tbsp corn flour - blended with water 
1 1/2 Tsp 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 oil 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.
serve hot garnished with greens and white rice.


For the Filling:
1 cup grated coconut
1 cup grated jaggery
A pinch of nutmeg
A pinch of saffron

For the Shell:
1 cup of water
2 tsp ghee
1 cup of rice flour

For Fillling:
Heat a pan, add the grated coconut and jaggery.
Stir for about five minutes. 
Add the nutmeg and saffron, mix well.
Cook for another five minutes and keep aside.

For Modak:
In a deep dish, boil water with ghee. 
Add the salt and flour,Mix well.
Cover the dish and cook till its half done.
Spread some ghee on the base of a steel bowl and while the dough is still hot, 
knead it well.
Now take a little dough, roll it into a ball, flatten it well, 
shape the edges into a flower pattern.
Put a spoonful of the filling onto the dough and seal it.
Put the dumplings in a muslin cloth and steam them for 10- 15 minutes. 

Courtesy: Chef Shilpa More

Vegetable Cutlet

120 gm french beans, strung and blanched
120 gm bottle gourd, peeled and grated
120 gm grated cauliflower
1/2 cup grated carrots
1 cup potatoes, boiled and mashed 
1 tsp cumin seeds 
2 tsp finely chopped ginger
2 tsp coriander powder 
2 tsp amchoor [ Sour mango powder]
1 1/2 tsp salt 
2 tsp finely chopped green chillies
2 eggs, slightly beaten 
1/2 cup refined flour 
Dried bread crumbs to coat the cutlets 
1 Tbsp oil

Chop the beans finely. 
Heat 2 tbsp of oil and add cumin and ginger. 
Stir fry till well mixed and add the beans, gourd, cauliflower and carrots
Stir over high heat to dry off the excess moisture. 
Add coriander, amchoor, salt and chillies, 
Turn around a few times and shut off the heat. 
After cooling, mix in the potato. 
Form into round or oval cutlets. 
Dust the cutlets with refined flour, then dip into the beaten egg. 
Now coat with crumbs. 
Repeat by dipping the coated cutlets into egg and crumbs once more. 
Deep-fry the cutlets to a golden color
Serve with green chutney or Tomato Ketchup.

Courtesy: Chef Niru Gupta

Malabar Chicken Biryani

1/2 kg chicken 
1/2 cup yoghurt 
25 gm coriander leaves 
25 gm mint leaves 
10 gm curry leaves 
1/2 tsp cumin seeds 
1 tsp coriander seeds 
1/2 tsp aniseed powder 
25 gm chopped green chillies 
20 gm garlic 
2 tsp chopped ginger 
1/2 tsp turmeric powder 
1 tsp lime juice 
1 tsp poppy seed paste 

Main preparation 
1 tbsp clarified butter 
5-6 pieces of cinnamon  
1 bay leaf 
4-5 cardamom seeds 
4-5 curry leaves 
4-5 cloves 
1 chopped onion 
250 gm broken basmati rice
1/2 litre water 

Biryani masala 
2 tbsp clarified butter 
5-6 cinnamon pieces 
1 bay leaf 
4-5 cloves 
4-5 cardamom seeds 
1 nutmeg 
100 gm onions 
1 medium tomato cut in 4

For Marinade
Mix yoghurt, coriander leaves, mint leaves, curry leaves, 
cumin seeds, coriander seeds, aniseed powder, green chillies, 
garlic, ginger, turmeric powder, lime juice and poppy seed paste
and marinate the chicken in it.
Keep aside for 1/2 an hour. 

For the Rice
heat clarified butter in pan. Add cinnamon, 1 bay leaf,
cardamom seeds, curry leaves and cloves. 
Add onions and saute till they turn translucent.
Add cleaned and washed rice. Cook till rice turns translucent.
Add water. When water comes to a boil, turn flame to low and cover pan.
Cook on low flame for at least 15 minutes. The rice is done. 

For the Biryani Masala
Heat clarified butter in pan and add cinnamon, 
1 bay leaf, cardamom seeds, nutmeg and cloves.
Add onions and saute till brown. Add tomatoes. 
Add marinated chicken.

Cover pan and cook for at least 5 minutes on a medium flame. 
Remove cover and cook on low flame for another 10 minutes to allow gravy to thicken.
Layer the serving bowl with alternating layers of rice and the chicken masala.
Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.
Serve with freshly made salad or raita.

Courtesy: Chef Pramod

Boondi Ladoo

500 gm gram flour [chickpea flour]
1 liter water or milk
750gm ghee for frying
750 gm sugar
3 1/2 cups water
10-12 drops orange food color
10-12 flakes saffron - soaked in little water
50 gm chopped cashew nuts
50 gm raisins
10 cardamoms - peeled
Boondi strainer or fryer with medium sized holes

Prepare a thin batter with gram flour and water or milk. 
Heat ghee in a pan.
Fill the fryer or strainer with the batter up to the half.
Position it over pan and drain boondis in hot ghee by hitting the strainer on side of the pan, 
lifting up then again hitting. This process should be finished very quickly.
Fry them to golden color, drain and remove. 
Use up all the batter.
Prepare sugar syrup of one and a half thread consistency by boiling sugar and water.
Add saffron water and color to the syrup. 
Mix the boondis, syrup, dry fruits and cardamom.
After 10 minutes, sprinkle over a little hot water, cover and keep for 1 1/2 hour.
Prepare round balls with moist hands.

Courtesy: Chef Niru Gupta

Gulab Jamun with Ice Cream

100 gms firmly packed khoya [dried whole milk]
1 Tbsp refined flour or Semolina [suji] 
1/4 tsp baking soda 
2 cups sugar 
2 cups water 
2 Tbsp milk - mixed with a little water 
4 slightly crushed green cardamoms
Ghee [clarified butter]
With the heel of your palm or the base of a flat metal bowl, mash the khoya, 
so that no grains remain. 
Mix in the flour and baking soda and knead into firm dough. 
You can use a food processor too. 
The dough should be firm but pliable and should not feel dry. 
If it does feel dry, wet your hands and work the dough again. 
Shape the dough into marble-sized balls (jamuns) that are smooth and creaseless. 
The shape can be round or oblong. 
Heat ghee in the kadahi till a piece of dough tossed in comes up at once. 
Lower heat and fry a cube of bread till light brown 
(this lowers the temperature of the ghee). 
Lift out the bread and add as many jamuns as will fit in, 
without one touching the other. 
Keeping the heat low, fry these till a golden brown all over. 
Drain the jamuns out of the ghee, and fry the next lot, 
increasing the heat for a few seconds and then lowering it again before adding the jamuns. 
Keep the gulab jamuns aside till the syrup is ready. 
Mix the sugar and water and place over low heat, stirring till the sugar dissolves. 
Make sure it does not boil. 
Increase the heat once the sugar dissolves, and then bring mixture to a boil. 
Add the milk and water mixture and continue boiling over high flame, without stirring. 
Skim off any scum that collects on the sides of the pan. 
Cook till syrup thickens a bit. 
A finger dipped in slightly cold syrup should form a coating on it for a few seconds. 
Take the syrup off the stove and cool for a minimum of half an hour. 
Strain through a fine nylon sieve or muslin cloth. 
Add cardamom and bring syrup to a boil again. 
Add the fried gulab jamuns to it and put off the heat. 
Let the jamuns soak for at least half an hour before serving.
Serve with a scoop of ice cream.

Courtesy: Chef Niru Gupta

Pineapple Cheesecake

15 Digestive biscuits
1/4 cup melted butter
1 tbsp powdered sugar
1 cup milk
1 1/2 cup sugar
4 egg yolks
3 Tbsp gelatine
2 cups cream-chilled
2 cups hung curd
1/2 cup pureed pineapple or pineapple jam or pineapple slices for decoration
A 10" spring form/loose based cake tin lined on the sides
Crush biscuits and mix in butter and powdered sugar. 
Line the base of the cake tin and keep aside.
Sprinkle gelatine in the 1/2 cup water and let it soak.
Place into a double boiler, the milk, sugar and the yolks 
Cook over low heat till well mixed and slightly thickened.
Add the soaked gelatine and continue stirring till it reaches a coating consistency.
Cool till partially set. Whip cream till thick. 
Fold the curd and pineapple into the milk mixture, then the whipped cream.
Transfer mixture to cake tin, level it smooth 
Leave to set in refrigerator 6-8 hours or overnight.
Transfer on to a serving dish, garnish and serve chilled.

Courtesy: Chef Niru Gupta

Oriental Cooler

45 ml Raspberry Vodka
Handful of freshly chopped lemongrass
60 ml cranberry juice
Dash of sugar syrup
Basil leaf, half cut slice of lemon
Lemongrass stick

Put lemongrass in the mixing can. Muddle using a muddler.
Add ice cubes. 
Pour the raspberry vodka.
Add a dash of sugar syrup and the cranberry juice.
Shake well.
Take an Old fashioned/rocks glass and fill the glass with ice cubes.
Double strain the mixture on the ice.
Add some more ice. Take a lemongrass stick and put it in the drink.
Garnish it with a basil leaf and half cut slice of lemon. 
Serve Chilled.

Courtesy: Chef Shatbhi Basu

Prawn Fried Rice

2 tsp oil 
250 gms cooked long grain rice 
3-4 cloves garlic - chopped
1/3 cup spring onions - chopped
2 stalks leeks - chopped 
1/2 ear sweet corn 
1 carrot diced  
2 rashers bacon diced - optional
1 cup prawns 
1 cup of Scrambled Egg (Whole, Cooked)
1 cup chicken - diced
1 Tbsp sweet chilly sauce 
1 Tbsp soy sauce 
1/3 cup cilantro leaves
In a wok , heat some oil untill almost smoking, 
Add all the vegetables and then the prawns, bacon,egg and chicken cubes 
Add the sweet chilli sauce, soy , seasonings and stir fry quickly. 
Toss for 2-3 minutes. 
Throw in cilantro leaves.

Banana Fritters

1 cup all-purpose flour [maida]
1 cup mashed ripe bananas
1 egg
1/2 cup milk
2 tablespoons brown sugar
1 tablespoon melted coconut oil or cooking oil of choice
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt

Beat the egg and milk together until light and foamy
Add the dry ingredients and stir well to combine.
Gently fold in the bananas and drop from spoon into hot deep frying oil.
Cook for 4 to 5 minutes until golden brown and thoroughly cooked.
Place on paper towel to drain, and then roll in granulated or powdered sugar. 
Serve with honey or vanilla ice cream.

Courtesy: Chef Donna Cosmato

Aloo Tikkis

4 Boiled Potatoes 
1/2 tsp Coriander Seeds
1/2 tsp Pepper 
1/2 tsp Cumin 
1/2 cup Peas 
Salt to taste
2 tsp Ginger Paste
100 ml Refined Oil
1 Onion, julienned 
1 Green Chilli
A small bunch of Fresh Coriander 
1/2 tsp Red Chili Powder
Dry roast coriander seeds, pepper and cumin in a pan. 
Powder the dry roasted spices into mortar and pestle.
In two different bowls, mash four potatoes and half a cup of peas.
Add the mashed peas into mash potatoes and mix them well.
Add two teaspoon of ginger paste into the aloo tikki Mixture and mix them well.
In a Pan, Saute julienned onion with refined oil and add them into aloo tikki mixture.
Add little salt for the taste and mix them well.
Add roasted masala spice into the aloo tikki mixture.
Add one green chilly, fresh coriander and red chilli powder into aloo tikki mixture.
In aloo tikki mixture add half a tea spoon of refined oil for moisture.
Take a portion of aloo tikki mixture and make a ball out of it and gently flatten them into a round shape. 
Keep them in a fridge for 30 minutes.
Sprinkle some flour onto them.
In a pan, shallow fry the aloo tikki with refined oil. 
Garnish and serve hot with green/red chutney, yoghurt or tomato ketchup.

Courtesy: Chef Aditya BAl

Paneer Tikka

1/2 kg paneer
1 tomato 
1 onion 
1 capsicum
Marinade for Paneer Tikka:
1/2 Tbsp cumin seeds 
1/2 Tbsp coriander seeds 
1 brown cardamom 
10 green cardamom 
1/2 Tbsp cloves  
1/2 Tbsp black pepper  
2 pieces of star anees 
1/2 Tbsp shahi jeera [Black Cumin Seed] 
3 Tbsp ginger-garlic paste 
2 tsp turmeric powder
2 tsp red chilli powder 
2 tsp coriander powder 
2 tsp kashmiri chilli powder 
2 Tbsp refined oil 
1/2 lime
1/2 Tbsp dry mango powder [amchur] 
1/2 Tbsp chaat masaala 
2 green chilli, chopped
100 gms whisked curd 
1/2 Tbsp garam masala 
Coriander leaves, chopped
Mint leaves, chopped
Marination for Paneer Tikka:
Dry roast and pound cumin seeds, coriander seeds, 
brown cardamom, green cardamom, cloves, black pepper, 
star anise and shahee zeera in a mortar and pestle.

In a bowl add ginger garlic paste, turmeric powder, 
red chilli powder, coriander powder, salt, kashmiri chilli powder, 
refined oil, coriander leaves chopped, mint leaves chopped, lime, 
dry mango powder, chaat masala, green chilli, whisked curd and hara masala. 
Mix them all.

For Grilling Paneer Tikka:
In a tray spread some paneer cubes, julienne onion, capsicum and tomatoes.
Mix the masala in the tray. Marinate the paneer cubes.
Skewer the tikkas for roasting. 
Now keep the marinated paneer tikkas in the fridge for 45 minutes. 
Then grill the tikkas till cooked.
Serve hot.

Courtesy: Chef Aditya Bal

Potato Wedges

1 kg potatoes
1 Tbsp olive oil
Coarse salt and freshly ground black pepper
Rosemary, chopped, to taste
Crushed garlic, to taste

Preheat the oven to 200C/400F/Gas 6.
Wash and dry the potatoes, but don't peel them. 
Cut the potatoes into large wedges and place into a bowl.
Add the remaining ingredients to the bowl and mix well. 
Tip the potatoes onto a baking tray.
Transfer the potatoes to the oven and bake until golden-brown and cooked all the way 
through which should take about 30 minutes.
Serve the potatoes hot from the oven.


3 1/2 cups refined flour [maida]
1 tsp salt
5 tsp baking powder
1 tsp powdered cinnamon 
1 tsp powdered nutmeg
2 Tbsp butter
3 cups sugar
2 eggs - beaten well
3 cups milk 
Oil to deep fry
Sift flour with salt, baking powder, cinnamon and nutmeg and keep aside.
Mix butter and sugar. 
Add eggs and beat well.
Add milk and flour and mix into a dough like consistency.
Roll the dough on a lightly floured surface to 1 inch thickness.
Cut with floured doughnut cutter and let stand for 15 minutes.
Heat oil and add the doughnuts to it over high heat.
Turn immediately and lower heat to medium and fry till brown.
Drain on absorbent paper and serve.

Courtesy: Chef Niru Gupta

Fried Chicken Roll

2 cups all purpose flour 
2 eggs white 
1 cup bread crumbs 
3 cups grated chicken 
1/2 tsp turmeric powder 
1/2 tsp pepper powder 
1 tsp chicken masala 
1 tsp chilli powder 
1 tsp coriander powder
3 to 4 coriander leaves
Salt to taste
3 to 4 green chillies
2 onions
Mix all purpose flour with water and egg and make it like a batter.
Spread a 2 to 3 table spoons of batter on a frying pan and 
spread it like chapati till it becomes slightly hot.
In another frying pan,heat oil and add onions and heat till it turns brown. 
Add salt,chilli, chilli powder, turmeric powder, coriander powder, chicken masala 
Then add the boiled and grated chicken to the mixture and stir well for abaout 5 to 10 minutes.
Now add coriander leaves and keep aside.
Roll the masala in the chapati and dip in egg white and breadcrumbs.
Finally deep fry the rolls.
Server with Ketchup.

Courtesy: Chef Varun

Chicken Tikka Masala

2 tbsp curry or tandoori paste
2 tbsp natural yogurt
2 chicken breasts, skinned and chopped
3 tbsp single cream
200g can tomatoes
2 tsp peeled and grated root ginger
2 cloves garlic, peeled and chopped
3 tbsp olive oil
2 bay leaves (optional)
1 medium onion, peeled and chopped
2 medium sized red chillies, seeded and chopped
1/4 tsp turmeric
1/4 tsp paprika
1/4 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp garam masala
25g fresh coriander leaves (optional)
Put the curry or tandoori paste into a bowl with the yogurt, 
stir well, then add the chicken pieces and stir again. 
Put the bowl into the fridge for 1-2 hours.
Preheat the oven to 180C/350F/ Gas Mark 4.
Put the chicken pieces into an ovenproof dish and bake for 10 minutes.
Meanwhile, blend together the cream, tomatoes, 
ginger and garlic in a bowl and set it aside.
Heat the oil in a saucepan, add the bay leaves (if using) 
and the onion and fry until the onion begins to turn golden-brown.
Add the chilies, turmeric, paprika, salt, cumin, 
coriander and garam masala and stir for 1 minute.
Put in the chicken pieces and fry for 5 minutes.
Then add the tomato and cream mixture, 
cover and cook over a low heat for a further 5 minutes.
The curry should look red and creamy, 
and its texture should be thick and fairly smooth, 
depending on how small you chopped the onions.
Add 125 ml water and cook for another minute.
Take it off the heat, pour into a serving dish and garnish with the coriander leaves.
Serve hot with pitta breads, naans, or rice.

Courtesy: Chef Manju Malhi

Shahi Tukda


For Toast:
2 Tbsp Ghee [clarified butter]
2 bread slices
For Mixture:
1 1/2 cups milk
4 tbsp condensed milk
2 Tbsp sugar free or regular sugar
pinch of Saffron 
1/4 tsp elaichi (cardamom) powder
pinch of jaiphal (nutmeg) powder
For Garnish:
25 gms slivered badam (almonds) 
25 gms slivered pista (pistachios)
25 gms raisins
25 gms slivered cashew nuts

For Toast:
Cut the bread slices into two pieces.
Pour the ghee in a pan, fry the bread slices. 
On turning brown place the bread slices aside.
For the Mixture:
Combine all the ingredients in a broad bottomed non-stick pan:
[milk, sugar, condensed milk, saffron, elaichi and jaiphal]
Bring to a boil, stirring continuously.

Simmer for a few minutes till the mixture is thick.
Remove from the fire and keep aside.

Place the toast pieces in a deep serving dish.
Pour the warm mixture over the toast pieces 
Ensuring that the toast pieces are covered with the mixture.
Refrigerate till it is chilled.
Garnish with badam, pista, raisins and cashew nuts.