Guncha-O-Bahar recipe by Rohit Gambir Ingredients 1 kg: Cauliflower (separated into florets) 1 ½ tsp: Ramdev Turmeric powder To taste: Salt 2 tbsp: Lemon juice For frying: Fortune Refined Oil 4 tsp: Ginger paste 4 tsp: Garlic paste 1 ½ tsp: Ramdev Red Chilli powder 7 tbsp: Malt Vinegar 1/3rd cup: Gram flour ½ tsp: Ramdev Cumin powder 1 cup: Amul Curd (whisked) 120 gm: Khoya (grated) 1 tsp: Ramdev Coriander powder 2 tsp: Fennel powder (Saunf) 1 tsp: Saffron 1 tbsp: Amul Milk 6 tbsp: Amul Ghee 1/3rd cup: Onion (finely chopped) 5 tsp: Almond paste 1 ½ cups: Tomato puree ½ tsp: Ramdev Garam Masala powder ½ tbsp: Kewra essence ½ tbsp: Rose water Method 1. In a saucepan boil water with 1 tsp turmeric, salt and lemon juice, blanch cauliflower for 5 minutes, drain and refresh with cold water. 2. In a bowl mix ginger paste, garlic paste, 1 tsp red chilli powder, salt and vinegar and marinate blanched cauliflower with it for 15 minutes. Drain off the excess marinade. 3. In a bowl combine gram flour with cumin powder and dust marinated cauliflower with this mixture. 4. In a kadhai heat oil, deep fry cauliflower till golden, remove and drain on absorbent paper. 5. In a bowl combine curd, khoya, coriander powder, fennel powder, ½ tsp red chilli powder, ½ tsp turmeric powder and salt and keep aside. Heat milk till lukewarm, dissolve saffron and keep aside. 6. For the gravy in a saucepan heat ghee, add onions and sauté till golden brown. Mix in almond paste and tomato puree and cook till oil separates. Add curd mixture and cook till a thick gravy consistency is achieved and sprinkle over with garam masala powder. 7. Mix fried cauliflower into the gravy and simmer till hot. Remove from flame and mix in kewra essence and rose water and serve hot. baking powder. Grease a cake tin and line it with butter paper. 2. Arrange one layer of the cake on a presentation plate. demould it and leave to cool. caster sugar. 12. If it sinks to the bottom.Rasgulla Cake recipe from MasterChef India judges Ingredients: 2 cups: Refined flour 1 tsp: Baking powder ¾ tbsp: Soda bicarb 1 cup: Amul curd A few drops of Vanilla essence ¾ cup: Milk ¾ cup: White butter ¾ cup: Caster sugar 6 tbsp: Cocoa powder 500 gm: Chhena 2 nos. If syrup has come to a boil. Cut the cake into three horizontal layers. Pipe stars onto the cake using the piping bag and chill till set. If rasgullas are done. Meanwhile in a saucepan mix 3 cups of sugar with ½ cup milk. Butter paper Method: 1. remove cake from the oven and after a few seconds. 9. the rasgulla is cooked. Cut rasgullas in half. Preheat oven to 170*C. 2 cups water and star anise. If it comes out clean. remove and cool. 4. Arrange the rasgullas and place one more layer on top. Insert a skewer or knife in the centre. 3. grate/crumble the chhena. Tangerines 3 nos. Mix quickly but gently to a smooth batter. 10. 13. Sift flour. Arrange the tangerines and sweet limes as shown. Clarify it by spooning off the grey layer. Pour into the cake tin and bake on the centre rack for 20 minutes. To test whether rasgullas are cooked. Bring the mixture to a boil. Whip the non-dairy cream till soft peak stage. 8. soda bicarb and cocoa powder together. Star anise 3 cups: Sugar 400 ml: Non-dairy cream 3 nos. Place on flame and stir till sugar dissolves. 6. Check the cake. Sweet limes 1 nos. Shape into small balls. Peel and cut tangerines and sweet limes into segments. Fill half the whipped cream into a piping bag with a large star nozzle. 7. Fold in the flour mixture alternating with milk. 5. 11. mix in 1 tsp flour and knead till very smooth and light. gently add the chhena balls and poach them till done. butter and vanilla essence together till smooth and frothy. Check the sugar syrup. While the sugar syrup is cooking. Cover the cake with the remaining cream. . drop one in a deep bowl full of water. Heat the milk till it is lukewarm. Whisk the curd. then place the rasmalai one after the other. Quickly fill the piping bag and pipe a layer of chocolate. Lightly oil the terrine mould and dust compeltely with powdered sugar. Now pipe again the chocolate and then place the rasmalai on top. Place this bowl over the boiling water and melt it till has no lumps and remove from fire. Demould and cut into slices. seperately break the chocolate in a dry bowl. Don¶t over heat the chocolate. Take a vessel add water and let it boil. the same as chocolate. Seperately whisk the cream till hard. Cover and refrigerate for at least 2 hours. Now fold the chocolate and the cream with a light movement of spatula and finally fold the gelatin.Chocolate Rasmalai Terrine by Kunal Kapoor Ingredients: Cooking Chocolate: 500gms Bakery Cream Swteened: 500gms Gelatin Powder: 10gms Rasmalai: 6 numbers Rabri: 250gms Powdered Sugar: For Linning the Mould Olive Oil: For Linning the Mould METHOD Add water to gelatin and allow to bloom. Once again pipe the chocolate. Melt the gelatin on the double boiler. . roughly chopped 1 inch ginger piece 5 tomatoes. cut into halves 4 nos green cardamom 1 stick cinnamon 5 to 6 peppercorns 4 whole cloves garlic 1 ½ tsp roughly chopped fresh lemongrass 1 bay leaf Salt to taste 2 tbsp Amul butter 2 tbsp Amul cream For Green tomato chutney 5 nos. green tomatoes. boiled 1/3 cup finely chopped cashews 1/3 cup roasted and crushed peanuts Salt to taste For parcels 3 nos. cut into chunks 3 green chillies.Pea parcels with green tomato chutney and lemongrass makhani For pea stuffing 1 tbsp Amul ghee 1 tsp cumin seeds A pinch asafoetida 1 tsp finely chopped ginger 1 tsp finely chopped green chillies ½ tsp chilli powder 1 cup green peas. filo sheets 1 tbsp Amul butter For lemongrass makhani 1 large onion. roughly chopped 200 ml vinegar 300 gm sugar Salt to taste Black salt to taste 1 tsp roasted and crushed cumin seeds 1/3 cup finely chopped onions 1 tsp chilli powder . How to proceed Brush each filo sheet with butter and stuff with the green pea filling. cinnamon. 5. 3. peppercorns. Keep aside to cool. Once cooked. 2. Cook on a medium flame till the mixture reduces and the tomatoes soften. 4. For Green tomato chutney Combine all the ingredients in a deep pan and cook on a medium flame till it becomes half the volume (reduces). For lemongrass makhani 1. butter and cream. . Bake in a preheated oven at 160 C for 18 minutes or till pale golden brown in colour. chillies. ginger. Crush as much as you can using a round ladle while passing the mixture through the strainer. Fold and brush again using butter. Combine onions. peanuts. Return the strained mixture back to the saucepan and add salt. Simmer on low flame for few minutes. 2. 3. Serve with lemongrass makhani and green tomato chutney. green chillies and asafoetida and sauté for 2 minutes. green peas. Tie cardamom. Keep stirring in between while cooking.Method For stuffing 1. chilli powder and salt and cook on a medium flame for 5 to 7 minutes. 4. garlic. add finely chopped ginger. discard the muslin cloth bundle and strain the remaining mixture using a Chinese strainer. lemongrass and bayleaf in a muslin cloth and add to the above ingredients. Heat ghee in a frying pan and add cumin seeds. tomatoes in a broad pan and add water just enough to soak the ingredients. Add cashews. When the seeds crackle. 6. Medium-sized Potatoes (peeled. Mint leaves (finely chopped) 1tsp: Sugar Tomato and celery 250 ml: Tomato juice 1 tsp: Tabasco sauce To taste: Salt To taste: Black Pepper powder 2 tbsp: Lemon juice 1 tsp: Celery (finely chopped) 1 tsp: Coriander Guava and mint 250 ml: Guava juice To taste: Black salt To taste: Black Pepper powder 1 tsp: Cumin seeds powder Orange and dill 250 ml: Orange juice 1½ tbsp: Dill (finely chopped) To taste: Black salt To taste: Black Pepper powder 1tbsp: Lemon Juice Mint Chutney 1 bunch: Mint leave To taste: Salt To taste: Black salt . BlackTea bag 2 tbsp: Lemon juice 250 ml: Apple juice 7-8 nos.Golgappa Shooters Ingredients: For stuffing 2 packets: Golgappa Puris 4 nos. boiled and mashed) ¾ cup: Chickpeas (boiled and coarsely crushed) to taste: Black salt to taste: Red Chilli powder 3 tbsp: Coriander leaves (finely chopped) For the flavoured paani Apple and Tea 1 nos. apple juice and mint leaves and refrigerate to chill. black salt. lemon juice. For Apple and Tea paani. Remove the tea bag and cool the water. For stuffing. combine orange juice. For Tomato and Celery paani. Keep aside. 3. For Orange and Dill paani. 4. Mix in lemon juice. chopped dill and black salt and refrigerate till chilled. mint leaves and black salt.Method: 1. Lightly roast cumin seeds and grind to a powder using mortar pestle. Mix into the guava juice and refrigerate till chilled. 5. add tea bag and simmer for 1 minute. To serve. For Guava and Mint paani. lemon juice. Dip into any of the prepared flavoured paanis and serve immediately. . break a hole in the golgappa puris and stuff with 1 tbsp of spiced potato filling. bring 1 cup water to a boil. 2. red chilli powder and coriander leaves and mint leaves. 6. mix all ingredients thoroughly and refrigerate to chill. combine mashed potatoes with chickpeas. combine guava juice. Heat oil in a deep kadhai and deep fry the cones till they turn golden brown in colour. Roll these strips around the cone mould like a coil. Once the cones have cooled a bit. ghee. Using a knife. Follow the same procedure for the remaining dough. boiled and diced) ¾ cup: Chickpeas (boiled) 4 tbsp: Saunth chutney 3 tbsp: Green chutney 3 tbsp: Amul Curd 1/3 cup: Onion (finely chopped) 1/3 cup: Tomato (finely chopped) 1 tbsp: Chaat masala 3 tbsp: Coriander leaves (finely chopped) For Saunth Chutney ½ cup: Tamarind Paste ½ cup: Jaggery (grated) ½ tbsp: Ramdev Red Chilli powder ½ tbsp: Ramdev Dry Ginger powder ¼ tbsp: Ramdev Cumin powder ¼ tbsp: Ramdev Black Pepper powder ½ tsp: Black salt ½ tbsp: Cumin seeds (roasted and crushed) For Green Chutney 1 bunch: Coriander leaves 1 bunch: Mint leaves 10-12 nos. Medium-sized Potatoes (peeled. 7. till the entire cone is uniformly covered with the strips. . Green Chillies 2 piece: Ginger To taste: Salt Method 1. 2.Spiral Cone Chaat recipe Ingredients For cones 1 kg+for dusting: Maida 150 gms: Amul Ghee To taste: Salt For frying: Fortune Refined Oil To be mixed into a filling 4nos. Drain on absorbent paper. Seal well to ensure that it doesn¶t open. 4. using minimal flour for dusting. Divide the dough into roundels. 6. shake them off the cone mould. cut into thin long strips. Combine maida. salt in a glass bowl and knead to a semi stiff dough using water. Shape each roundel into a chapati. starting from the pointed end towards the broader end. Keep aside. 3. 5. Mix in jaggery. mint. combine the coriander. . 12. 9. Keep aside. Add a little water if required. cumin powder. dry ginger powder. For saunth chutney. combine tamarind pulp with ¼ cup water and bring to a boil. Strain the mixture and mix in crushed roasted cumin. green chillies. Combine all the ingredients for the filling. fill prepared filling into cones. To serve. top with saunth chutney and green chutney and serve. red chilli powder. For green chutney. black pepper powder and black salt. 10.8. 11. ginger and salt and grind to a smooth paste. Mix well and cook till jaggery dissolves and chutney is thick. in a frying pan. 10. remaining ginger and green chilies. add the lotus stem puree. Take a portion of the lotus stem mixture and stuff with 1 tbsp of fig mixture. . dried ginger powder. red chilli powder.then chop the figs. puree it in a mixer. Follow the same procedure for the remaining mixture and stuffing. fennel powder and salt and mix well. 4. Once cooled. For the stuffing Soak figs in water till they become soft and fluffy . Heat 2 tbsp ghee in a broad pan and add asafoetida and half the quantity of finely chopped ginger and green chillies. 7. salt and lemon juice and add together to make the stuffing . Drain off water and keep aside to cool. 8. Saute for a few seconds. saffron . 2. 6. Add gram flour and mix well. Cook on a medium flame till the mixture becomes dry. 3.Nadru ke goolar Ingredients: For kebabs 1kg: Lotus stem (Nadru) to taste: Salt 3 tbsp: Amul Ghee A pinch: Asafoetida (Hing) ½ tsp: Green Chillies (finely chopped) 3 tbsp: Ginger (finely chopped) Few strands: Saffron 1 cup: Besan 250 gms: Dried Figs (Anjeer) (finely chopped) 2 tbsp: Dried Ginger powder 3 tbsp: Fennel powder (Saunf Powder) 2 tbsp: Red chilli powder for frying: Fortune Refined Oil 5 nos: Lemons (juice extracted) Apple mint chutney to be served with Nadru Ke Goolar To be ground into a chutney 4 nos: Apples (unpeeled and roughly chopped) 2 bunches: Mint leaves (roughly chopped) 1 bunch: Coriander leaves (roughly chopped) 5 to 6: Green chillies 2 tsp: Cumin seeds 2 tbsp: Amchur powder to taste: Salt Method: 1. Heat ghee in a pan and shallow fry the kebabs till golden brown and crisp. Keep aside. 9. Keep aside. Seal well and shape into a round kebab. Boil lotus stem in salted water till almost cooked. Serve with apple and mint chutney. 5. Combine paneer and khoya and mix thoroughly. spread into a tray and refrigerate. remove and cool. Mix in shredded paan leaves and keep aside. Cut set paneer mixture into even sized pieces. When thick. . Combine sugar with 1 cup water and rose petals and cook till it becomes like a jam. spread over with marmalade and top with prepared gulkand. Mix in tangerine pulp. 3.Barfi Gulkand recipe by Zebi Zubair Ingredients 1 cup Amul Paneer (grated) 1 cup Khoya (grated) ½ cup Tangerine pulp For Gulkand 4 tbsp Sugar 1 cup Rose petals 6 nos. 2. Magai paan leaves (shredded) 1 tbsp Marmalade Method 1. Cook on a slow flame for five minutes. Remove from heat and then add kewra essence (3 drops) in the mix. rest it for 4 minutes. khoya and milk to a pan and bring to a boil till you get a four string consistency. water.Benarsi Kemami Sivaiain recipe by Zebi Zubair Ingredients 1/2 kg Benarsi Siwai 1 kg Khoya 2 kg Sugar 1/2 kg Pure ghee 3 drops Kevra essence 10 pieces Green cardamom 1 piece Nutmeg 100 g Makhana (chopped) 1 piece Coconut whole (gari) 100 g Cashewnut 100 g Almond 100 g Kishmish 5 pieces Silver foil (chandi ka waraq) Method In a pan add ghee and roast the sewai till brown. . Shallow-fry the dry fruits in oil. Decorate with silver foil and fried dry fruits before serving. Add sugar. Add the roasted sewai to the dry fruits and sugar syrup. Season with cardamom powder and zaifal powder. 2. 4. Spoon rabri in half the shell and spoon blueberry compote next to it. 3. Add 3-4 tablespoons of water and cook till thick and cool. Garnish with a mint sprig. coat the inside of a mini muffin case with melted chocolate and refrigerate to set. . and put on low flame. Using a pastry brush. Melt chocolate on a double boiler. Remove the chocolate cups and carefully tear the muffin case before the chocolate starts melting.Chocolate Rabri and Blueberry Compote Cup recipe by Radhicka Agarwal Ingredients: 500grams: Amul Dark Chocolate 1 litre: Amul Milk 1 cup: Blue Berries 1 cup: Sugar Special Equipment Requirement: -15 Muffin Paper Cases -1 Thick paint brush Method: 1. Put the milk in a heavy bottom pan. Cool a bit and mix in 3 tbsp of sugar. Stir constantly till reduced to half. Combine blue berries with 1/2 cup of sugar in a pan. khoya. salt. . cardamom. Add tomato puree. Remove the spices and sauté finely chopped chilli and onion till it has browned. banana crisps and makhana. coriander powder. Repeat the procedure with ³Makhana´. Slice bananas into paper thin flakes. turmeric. Remove flakes onto paper towels to drain off extra oil. Finely chop chillies and onions. Heat butter in a pan. Heat oil in a kadhai and deep fry banana flakes till golden and crisp. Garnish with fresh cream. sugar.Spicy Spinach with a Lacy Paratha recipe by Jayanandan Bhaskar Ingredients 1 kg Spinach 500 g Raw Banana 200 g Onion 400 g Tomatoes (Grind) 100 g Ginger Garlic paste 3-4 pc Green Chili 2 Spring Onion 100 g Khowa 100 ml Fresh Cream 75 g Makhana (Anneslia Spinosa) Olive Oil (for Deep frying ) 100 g Butter Salt to taste 1 tsp Cumin Seeds 2 Pinch Heeng 3 Bay leaves 3 to 4 Cloves 1 tsp Powder Turmeric 1/4 Magnut 8 to 10 Black pepper 2 Black Cardamom 1 tsp Mango Powder 1 tsp Coriander Powder 1/2 tsp Garam Masala 2 Table spoon Sugar Method Boil spinach. drain and refresh with cold water. fry the clove. bay leaf and black pepper. Garnish: Pour cooked spinach over garam masala. Grind finely in a mixer. Add ginger-garlic paste and cook for 2 minutes. Add ground spinach and simmer for 5 minutes.