feel the flavours

Ingredients: For Manchurian Balls: 1/4 cup Spring Onion Greens, finely chopped 1/4 cup Cabbage, finely chopped 1/4 cup Green Beans, finely chopped 1/4 cup Carrots, finely chopped 1 inch-Ginger, finely chopped Salt to taste  1 tsp White Pepper powder 1 cup Refined Flour 2 tbsp Cornstarch Oil for deep frying For Gravy : 2 tbsp Oil 1 inch-Ginger, finely chopped 3-4 Garlic Cloves, finely chopped 2-3 Green Chillies, finely chopped 1/2 tsp Soy Sauce 1/2 tsp vinegar 1/2 tsp sugar Vegetable Stock, as required 1/4 cup Spring Onion Greens, finely chopped 1/4 cup Coriander Leaves, finely chopped 1 tbsp Cornstarch slurry Prepared Manchurian Balls For Manchurian Dry : 2 tbsp Oil 1 inch-Ginger, finely chopped 3-4 Garlic Cloves, finely chopped 1/2 tsp Soy Sauce 1/4 cup Spring Onion Greens, finely chopped 1/4 cup Coriander Leaves, finely chopped  1/2 tbsp Cornstarch slurry Prepared Manchurian Balls Method: Manchurian Balls : In a mixing balls, add all the ingredients, mix well. In a kadhai

Ingredients: 1/4 cup Daawat Traditional Basmati Rice 4 cups full fat milk 2 tsps ghee 2 tbsps raisins 1/2 cup grain sugar 1/2 tsp green cardamom powder 1 tbsp slivered almonds + for garnish 8-10 pistachios, blanched, peeled and slivered + for garnish Dried rose petals for garnish Method: Take Daawat Traditional Basmati Rice in a bowl. Add water and wash it thoroughly and drain the water. Repeat this process 2-3 times. Add sufficient water again and set aside to soak for 20-25 minites. Heat ghee in a non-stick shallow pan. Add the raisins and saute till they puff up. Set aside. Bring milk to a boil in a non-stick pan. Drain the soaked rice and add into the boiling milk. Mix and cook on medium heat for 12-15 minutes or till the rice is cooked completely while stirring occasionally in between every few minutes. Once the rice has cooked, add sugar, green cardamom powder, almonds and pistachios and mix well. Continue to cook till the sugar melts and the mixture thickness slightl

  Ingredients: 8-10 button mushrooms, sliced 1 small carrot, cut into strips 1/2 cup bean sprouts 1 stalk spring onion greens, finely chopped 3 cups boiled noodles 2 tablespoons oil  1 inch ginger, finely chopped 1 tablespoon chopped garlic 1 tablespoon green chilli sauce 1 teaspoon soy sauce Crushed black peppercorns to taste Salt to taste Method: Heat oil in a non-stick pan. Add ginger and saute for 30 seconds. Add garlic and saute till golden. Add mushrooms and carrot, toss to mix and cook till mushrooms are done.  Add noodles and toss on high heat to mix. Add green chilli sauce and soy sauce and mix well. Add crushed peppercorns and salt and mix again. Add bean sprouts and spring onion greens and toss to mix. Serve hot garnished with bell pepper curls.

Ingredients: 200 gms soaked black lentil(sabut urad dal) 3 tbsp Garlic water 1/4 cup butter water as required For tempering : 1/2 cup ghee 1 tbsp ginger garlic paste 1 tsp degi red chilli powder 1/2 cup tomato puree 1/4 cup butter Salt to taste For 2nd tempering : 2 tbsp ghee 1 tsp Kasuri methi 1/2 tsp degi red chilli powder 2 tbsp water 1/4 cup butter For garnish: 2-3 butter cubes 1/2 tbsp fresh cream Method: Wash and soak urad dal, overnight. In a heavy bottom pot add dal and garlic water and let it cook for at least for 1.5 hours on a low flame. Once dal is cooked add butter into it. For tempering : Heat ghee in a pan, add ginger garlic paste, degi red chilli powder, fresh tomato puree. Saute till the tomato puree is well cooked. Add the tempering to cooked dal and mash it. Add butter and salt to it and cook until well combined. For 2nd tempering : Heat ghee in a pan, add kasuri methi, degi red chilli powder and water. Add the tempering to the dal, add butter and give it

Ingredients: 200 grams mozzarella cheese block, cut into 2 inch squares 4 mini burger buns 1 cup bread crumbs 1/2 tsp garlic powder 1 tsp onion powder  1/2 tsp dried mixed herbs Salt to taste 1/2 tsp red chilli flakes 1/2 cup refined flour (maida) Crushed black peppercorns to taste Butter for toasting Oil for deep frying Layering Ketchup- mayo for applying Lettuce leaves as required Tomato slices as required Onion slices as required  Crushed black peppercorns to taste  Salt to taste Pickled jalapeno slices as required Black olives for garnish Method: Spread bread crumbs on a plate. Add garlic powder, onion powder, dried mixed herbs, salt and red chilli flakes and mix well. Take refined flour in a bowl. Add crushed black peppercorns, salt and pour 1/2 cup water and mix till well combined. Dip the mozzarella squares into the refined flour mixture, coat with the bread crumbs mixture, and repeat the process one more time. Place the prepared mozzarella squares into the freezer f

  Ingredients: 8 white bread slices 1 tablespoon oil 1 tablespoon ginger-garlic chilli paste 1/4 teaspoon turmeric powder 3 medium potatoes, boiled, peeled and mashed Salt to taste Butter as required Green chutney as required  1/2 small cabbage, shredded 1 medium green capsicum, cut into strips Chaat masala for sprinkling 1 large tomato, cut into roundels 1 large onions, cut into roundels Method: To prepare potato bhaji, heat oil in a non-stick pan. Add ginger-garlic green chilli paste and saute for 30 seconds. Add turmeric powder and saute for 30 seconds. Add potatoes and mix. Add salt, coriander leaves and sprinkle some water on top, mix and cook for 1-2 minutes, mashing lightly. Transfer in a bowl. To prepare one sandwich, apply some butter and green chutney on one side of two bread slices. Put some cabbage, capsicum strips and sprinkle some chaat masala on the chutney side of one bread slice. Put some potato bhaji, onion roundels, 1 tomato roundel, sprinkle some chaat m

Ingredients: 1/2 cups fresh cream 1/2 cups chopped milk chocolate 1/2 litre chocolate ice cream 4 cups milk Melted white chocolate as required Sweetened whipped cream as required Chopped white chocolate for garnish Chocolate syrup for garnish Crushed chocolate wafers for garnish Method: Heat a non-stick pan. Add fresh cream and once the mixture comes to a boil, add milk chocolate and mix well. Once the chocolate melts, take the pan off the heat and set aside to cool down. Add ice cream in a blender jar. Add the prepared fresh cream-chocolate mixture, milk and blend well. Drizzle white chocolate in the serving glass. Pour the prepared milk shake. Pipe whipped cream on top. Sprinkle white chocolate and drizzle chocolate syrup on top. Serve chilled garnished with chocolate wafers.

  Ingredients: 400 grams cottage cheese (paneer), cut into 1 inch cubes 4 tablespoons butter 4-5 medium tomatoes, chopped 3 teaspoons oil  2 bay leaves  1/2 inch cinnamon 3-4 cloves 2-3 dried red chilies 1 medium onion, sliced 1 tablespoon ginger-garlic paste 1 tablespoon coriander seeds, roasted and coarsely crushed 1 teaspoon coriander powder 1 teaspoon red chili powder Salt to taste 1/2 teaspoon garam masala powder  1/2 teaspoon roasted dried fenugreek powder + for sprinkling 2 tablespoons fresh cream + for drizzling Method: Heat 2 tablespoons butter and 1/2 teaspoons oil in a non-stick pan. Add bay leaves, cinnamon, cloves and broken dried red chilies and saute for 30 seconds. Add onion and saute for 1 minute. Add ginger-garlic paste and saute for 30 seconds. Add coriander seeds and saute for 30 seconds. Add coriander powder and chili powder and saute. Add tomatoes and mix. Add salt, mix and cook till the oil separates. Remove from heat and cool. Discard the whole spice

  Ingredients: 300 grams cottage cheese (paneer), cut into 1/2 inch cubes  1/2 tablespoons oil 1 teaspoon cumin seeds (jeera) 2 medium onions, finely chopped 1 tablespoon ginger-garlic paste 2 medium tomatoes, finely chopped 1/4 teaspoon turmeric powder 2 teaspoons red chili powder 2 teaspoons coriander powder Salt to taste  3-4 tablespoons yogurt 1/2 teaspoon dried fenugreek leaves powder (kasuri methi) 1 medium tomato, deseeded and cut into 1/2 inch cubes  1 medium onion, cut into 1/2 inch cubes and layers separated 1/2 medium green capsicum, cut into 1/2 inch cubes 1/2 teaspoon kadai masala  Juice of 1/2 lemon  Fresh coriander sprigs for garnishing Method: Heat oil in a non-stick pan. Add cumin seeds and when it changes colour, add onions and saute till golden brown. Add ginger-garlic paste and saute for 1 minute. Add tomatoes and saute till soft and pulpy. Add turmeric powder, chili powder, coriander powder, salt and saute for 1 minute. Add 1/4 cup water, mix and cook o

  Ingredients: For the Marinade: 3 large boiled/ frozen soya chaap 1/4 cup hung curd 1 tbsp lemon juice 2 tbsp cream  1 finely chopped green chilies 1 tsp black pepper powder 1 tsp kasuri methi (dried fenugreek leaves) 1 tsp garam masala  1/4 tsp nutmeg powder Salt to taste 1/2 tsp green cardamom powder For the chaap: 1 tbsp butter 2 bay leaves 1 cup sliced onions 1 finely chopped green chilies 1/4 cup cream  1 tsp kasuri methi (dried fenugreek leaves) 1/2 tsp green cardamom powder M e thod: Pull out the soya sticks and chop each chaap into 1 pieces. Set aside. In a bowl, mix together all the ingredients for the marinade. Whisk until they combine well. Add the soya chaap pieces and mix well, until it they coated all over with the marinade. Cover and marinate for 30 minutes. Heat butter and oil in a pan on medium heat. Add the bay leaves and then the sliced onions. Saute till translucent. Add the green chilies and cook for a few minutes till fragrant. Add in the marinated so

  Ingredients: 1 cup kidney beans (rajma) 3 tbsps ghee 1/2 tsps cumin seeds 2 bay leaves 1 inch cinnamon stick 2 large onions, finely chopped 3-4 green chillies, chopped 1/2 tbsps ginger-garlic paste 2 cups fresh tomato puree 1/2 tsps red chilli powder  2 tsps coriander powder Salt to taste  1 tsp Punjabi garam masala powder 3 tbsps chopped fresh coriander leaves 2 tsps lemon juice Fresh cream for drizzling  Fresh coriander sprig for garnish Method: Wash kidney beans for 2-3 times with sufficient water and soak for 7-8 hours. Heat ghee in a pressure cooker, add cumin seeds and let them change colour. Add bay leaves and cinnamon stick and saute till fragrant. Add onions, mix and saute till they turn golden brown. Add green chillies, ginger-garlic paste and saute for 1-2 minutes. Add tomato puree, mix and cook for 3-4 minutes or till the fat separates. Add red chilli powder, coriander powder and salt and mix well. Cook for 2-3 minutes. Add soaked kidney beans and mix, adjust

  Ingredients: 1/2 tbsp tea leaves 4 green cardamoms 1 inch cinnamon stick 1 black peppercorn A pinch of fennel seeds 1 inch ginger piece, peeled 1/2 cup milk 1/2 tbsps sugar Bhajiyas to serve Method: In a mortar pestle, add green cardamoms, cinnamon stick, black peppercorn, fennel seeds and crush to a coarse mixture. Transfer on a small plate and set aside. Add ginger piece in the same mortar and pestle and coarsely crush it. Set aside. Boil 1/2 cups water in a deep sauce pan, add tea leaves, prepared spices mix, crushed ginger and mix well. Boil for 1-2 minutes. Add milk and mix well. Add sugar and mix well. Cook till the sugar dissolves. Take the pan off the heat. Strain the tea in individual serving glass and serve hot with bhajiyas.

  Ingredients: 1 cup shredded spinach leaves 1/2 cup chopped fresh fenugreek leaves 1 large onion, chopped 2 medium potatoes, peeled and cut into small cubes 1-2 green chillies, chopped 1/4 tsp carom seeds (ajwain) 1/4 tsp turmeric powder 1/2 tsp red chilli powder 1/4 tsp asafoetida (hing) Salt to taste 1/4 tsp cumin powder 1/2 tsp coriander powder 1/4 cups gram flour (besan) A pinch of baking soda Oil for deep frying Green chutney to serve  Date and tamarind chutney to serve Method: Take spinach in a large bowl. Add fenugreek leaves, onion, potatoes and green chillies. Add carom seeds, turmeric powder, red chilli powder, asafoetida, salt, cumin powder and coriander powder.  Add besan in the same bowl and mix till well combined. Add a little water and mix to form a thick batter. Add a pinch of baking soda and mix well. Heat sufficient oil in a kadai, drop in small portion of the prepared batter and deep fry till golden brown and crisp. Drain on an absorbent paper. Serve hot

  Ingredients: 2 bread slices 2 medium potatoes, boiled, peeled and mashed 2 tsps oil + for deep frying  1 tsp mustard seeds 7-8 curry leaves 1 tsp green chilli paste 3/4 tsp turmeric powder 1 tbsp chopped fresh coriander leaves  Salt to taste  1/2 cups gram flour (besan) 1 tsp red chilli powder Date and tamarind chutney to serve Green chutney to serve Method: Heat 2 tsps oil in a pan, add mustard seeds and let them splutter. Add curry leaves, green chilli paste and saute well. Add potatoes, 1/4 tsp turmeric powder and mix till well combined. Add chopped coriander and mix well. Add salt, mix and take it off  the heat. Transfer into a bowl and allow to cool to room temperature. For the batter, take gram flour in a large bowl. Add remaining turmeric powder, red chilli powder and salt. Add sufficient water and whisk well to make a thick batter of coating consistency. Evenly spread a portion of the prepared mixture on top of a bread slice, cover with another bread slice and dia

  Ingredients: 4-5 large potatoes, peeled and soaked in plenty of water  Oil to deep fry Zip lock freezer bags Salt to taste Method: Heat sufficient oil in a kadai. With a sharp Knife cut potatoes into slices of even thickness. Trim the rounded edges and cut into fingers of even width and keep them soaked in water. Remove from water and soak them in another bowl of fresh water. Drain well and carefully slide into hot oil and deep-fry on medium heat till half done. You can also par-boil the fingers in water with a little salt. Drain the fries from oil on absorbent paper. Cool them down to room temperature. Put them into zip lock freezer bags and freeze. Just before serving, heat sufficient oil till very hot. Slide in the frozen fries and deep-fry till crisp and golden. Drain on absorbent paper. Sprinkle salt over them and serve immediately.

  Ingredients: 1 cup split skinless black gram (dhuli urad dal), soaked Overnight and drained 500 gram yogurt Oil to deep fry Salt to taste 1/2 tsp Cumin seeds 1 tbsp raisins 1 tbsp gram flour (besan) 1/4 tsp asafoetida (hing) 2 tsps sugar Black salt as required Roasted Cumin Powder, as required Red chili powder, as required Green chutney, as required Sweet tamarind chutney, as required Method: Heat sufficient oil in a kadai. Put the grams in a large mixer jar and grind with a little water till smooth. Transfer the batter into a bowl, add salt and whisk well so as to incorporate air into the batter. Add cumin seeds and raisins and mix well. Add gram flour and mix well. Dampen your fingers and drop small amounts into the hot oil and deep fry till golden. Put water at room temperature in a large bowl. Drain the fried bhalle and drop into this water. Add a little asafoetida to the water and let the bhalle soak for a while. Put the yogurt in a muslin cloth, gather the edges tog

Ingredients: 2/3 cup cocoa powder 1/2 tsps instant coffee powder 1/4 cups refined flour (maida) 1/2 tsps baking soda  1/2 cups sugar 3/4 cup vegetable oil + to grease 3/4 tsp salt 3/4 tsp vanilla essence 1/2 cups milk 1/2 tbsps vinegar Method: Preheat oven to 180°c. Sieve cocoa powder into a bowl. Sieve coffee powder, baking soda and refined flour into the same bowl and mix well. Add sugar, oil, salt and vanilla essence and mix well. Add milk and mix. And vinegar and mix with a hand blender. Grease a non-stick spring-bottom cake tin. Pour the batter into it and bake in the preheated oven for 35-40 minutes. Cool Slightly, slice and serve warm or cold.

Ingredients: 1 cup soya granules, soaked for 20 minutes and drained 2 tbsps butter + to serve  1 large onion, finally chopped + to serve 2 medium tomatoes, chopped 1/2 tbsps ginger-garlic paste 1/2 cup tomato puree Salt to taste 1 tbsp red chili paste 1/2 tbsps pav bhaji masla 1 tbsp red chili powder 3/4 cup grated cauliflower 1 small green capsicum, chopped 2 medium potatoes, boiled and grated 3 tbsps chopped fresh coriander leaves  Buttered pavs to serve Lemon wedges to serve Method: Heat butter in a non-stick pan. Add onion and saute till it turns golden brown. Add ginger-garlic paste and saute for 1-2 minutes. Add tomatoes, tomato puree, salt and red chili paste and mix well. cook till the fat separates. Add pav bhaji masala and red chili powder and mix well. Add cauliflower, green capsicum, potatoes and soya granules and mix well. Add 3 cups water, mix, cover and cook for 10-12 minutes. Mash the mixture well using a masher. Add coriander leaves and mix well. Transfer t

Ingredients: 1 cup Kala chana 3/4 cup green moong 200 grams Cottage chesse (Paneer), cut into small cubes 1 medium onion, finally chopped 1 medium tomato, finally chopped 2 tbps freshly chopped coriander leaves + for garnish 1/4 cup roasted skinless peanuts + for garnish 1 tbsp raw mango, chopped + for garnish Black Salt to taste 2 tbsp roasted cumin powder 1/4 tsp black pepper powder 1/2 tsp chat masala 2-3 green chilies, chopped 1 lemon, cut into half Method: Soak kala chana overnight and drain. In a damp muslin cloth, add the chana in it and form a bag. Hang it overnight and left them Sprout. Similarly, Sprout the green moong as well. In a large bowl, add Sprouted kala chana, Sprouted green moong, paneer cubes, onion, tomato, chooped coriander, roasted peanuts, raw mango, black salt and roasted cumin powder. Add green chilies, black pepper powder and chat masala. Squeeze lemon and mix till well combined. Transfer the prepared salad into serving bowls, garnish with choppe

Ingredients: 1cup dates/Khajoor 1 cup Almonds/Badam 1 cup Cushew/Kaju 1/2 cup Pista 1/2 cup Pumpkin Seeds 1/4 cup Magajtari Seeds 1/2 cup dry coconut 1/2 cup honey Method: firstly, in a bowl soak 1 cup dates in 1 cup hot water for 2 hours. blend to smooth paste with add honey and keep aside. In a kadai take 1 cup almonds, 1 cup cushew nuts, 1/2 cup pista, 1/2 cup pumpkin seeds, 1/4 cup magajtari seeds and roast on low flame for 5 minutes or untill the nuts turn crunchy. further, add 1/2 cup dry coconut and continue to roast. Transfer the roasted nuts to a bowl and keep aside. After 1 minute ruflly chopped the nuts and add into the smooth khajoor paste. Combing well, keep mixing. transfer the prepared mixture into a greased plate line with baking paper. set well forming a block. Allow setting for 20-25 minutes in the refrigerator. now unmould and cut into pieces. finally, serve energy bar or store in an airtight container for a month in the refrigerator.