8-10 pieces sponge cake 
300 gms mascarpone cheese 
Cream cheese - optional 
3 egg yolks 
1 cup whipped fresh cream 
200 gms icing sugar 
300 gms granular sugar - optional 
1/2 cup espresso or strong brewed coffee 
1 Tbsp sweet rum 
1 Tbsp sugar 
For Mascarpone:
1 litre fresh cream 
1 tsp vinegar or lemon juice

To prepare mascarpone cheese, add vinegar or lemon juice to the fresh cream. 
Heat till the cream becomes thick with small flecks. 
Drain and hang in muslin cloth for atleast two days. 
To prepare tiramisu, take egg yolks in a bowl and whip them with icing sugar. 
Add mascarpone, mix well and let it rest for five minutes. 
Now gently fold in the whipped cream. 
In a separate bowl, mix sweet rum with espresso coffee and sugar. 
Keep aside. 
Arrange the pieces of sponge cake in a dish. 
Soak them with coffee mixture. 
Spread the mascarpone mixture on top followed by another layer of sponge cake. 
Soak it again with the coffee mixture. 
Add another layer of mascarpone. 
Dust it generously with cocoa powder and refrigerate for half an hour. 
Serve Chilled.

Courtesy: Chef Massimiliano Orlati

Dhokla Steamed

1 cup bengal gram flour
1 1/2 tbsp semolina
1/2 tsp citric acid crystals
3 tsp sugar
1 tsp ginger-green chilli paste
1 1/2 tsp fruit salt
salt to taste
For The Tempering [tadka]:
1/2 tsp mustard seed
1/2 tsp sesame seed
1 tbsp chopped green chillies
a pinch of asafoetida
1 tbsp oil
For The Garnish
1 tbsp chopped coriander
1 tbsp chilli powder

Combine all the ingredients except the fruit salt in a bowl and make a batter using 1 cup of water.
Add the fruit salt. Sprinkle a little water over the fruit salt and mix wel.
Pour half the batter into a greased 150 mm. (6") diameter microwaveable container and cover with a plastic wrap.
Microwave on high for 2 minutes. 
Allow to stand for 1 minute.
Repeat with remaining batter to make 1 more tray of dhoklas. 
Keep aside.
To prepare the tempering, heat oil in a small pan and add the mustard seeds. 
When they crackle, add the sesame seeds, green chilli and asafoetida and remove from the fire. 
Add 1 tablespoon of water and pour the mixture over the steamed dhoklas.
Garnish with the coriander.
Cut into pieces and serve with green chutney.

Courtesy: Chef Tarla Dalal

Pepperoni Pizza

For the Pizza Base:
500 gm flour
250 gm water
1/2 cup yeast mixed in water
2 Tbsp extra virgin olive oil
For the Sauce:
4-5 tomatoes, blanched
Some pepper
A pinch of salt
A pinch of oregano
1 Tbsp extra virgin olive oil
Few basil leaves, fresh
For Topping:
Buffalo mozzarella cheese, grated
Mozzarella cheese, grated
Parmesan cheese, grated
Slices of pepperoni
Sun dried tomatoes

Place the flour on a clean surface. 
Make a hole in the center and pour in the water. 
Add the yeast to it and knead the mixture.
Add some olive oil and mix well.
Knead the dough in a circular motion. 
You can add some more water if the dough gets dry.
Once done, let it rest for half an hour.
Puree the tomatoes in a food processor. 
Add pepper, olive oil, oregano, basil leaves and mix well.
Once the dough has rested, place it on a flat surface, sprinkle some dry flour and open it up.
Roll out the dough into a flat round disc.
Spread the sauce over it. 
Then add the cheese to it.
Lastly top it with the pepperoni and sun dried tomatoes.
Bake it for around 15 minutes.
Serve Hot.

Courtesy: Chef Alessandro

Paneer Palak Kofta

1/2 cup paneer-grated [cottage cheese] 
2 tbsp refined flour 
1 cup boiled and mashed  potatoes
1/8 tsp baking soda 
1 tsp salt 
oil for deep frying 
1 1/2 cups pureed palak [spinach]
1 tsp cumin seeds 
1 bay leaf 
1 tsp finely chopped ginger 
1 tsp finely chopped garlic 
1/2 cup onions-grated 
1 cup finely chopped tomatoes
2 tsp salt 
1/4 tsp garam masala 
1/2 tsp powdered red pepper 
1 tsp powdered coriander seeds 
cream for garnish

Mash paneer and potatoes till no grains remain. 
Mix in the flour, baking soda and shape into smooth creaseless balls. 
Heat 1/4 cup of oil, lower the heat and fry and fry paneer balls in it till brown. 
Heat about 1 cup of oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, 
and saute till a light brown. 
Add onions and saute till a golden brown, then add tomatoes and stir fry over medium heat. 
When fat separates, add the salt, garam masala and the red pepper and stir till well mixed. 
Add spinach and sauté for 2-3 minutes and add paneer. 
Turn around a few times and serve hot garnished with the cream.

Courtesy: Chef Niru Gupta

Chicken Tacos

1/2 kg chicken boneless, cut into juliennes.
3 tbsp taco seasoning [recipe at the end]
Juice of 3 lemons
2 tbsp garlic, minced
1 tbsp oil
1 packet of tortilla chips
1 chopped white onion
1 chopped jalapeno pepper

1 chopped tomato
grated cheddar or jack cheese

Marinate chicken in garlic, lemon juice and taco seasoning for a few hours. 
Then take a pan and in one tablespoon of oil, fry the chicken till its cooked.  
Now place the chicken,chopped white onion, pepper, tomato, 
grated cheddar cheese in a taco roll wrap, wrap and roll.
Top with salsa, and dip. 
Alternatively, place this chicken on tortilla chips and serve.

Taco Seasoning
1 tablespoon chili powder
1 1/2 teaspoon cumin
1 1/2 teaspoon paprika
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper

Mix together all the spices and store in an airtight container.

Courtesy: Chef Seema Chandra