FoodFood Recipes

Created by Vishakha Madane Top
4/13/2011 Page 1 of 39
Recipe Page No.
Pot Mushroom Rice - Foodfood 3
Paneer Ke Tinke - Foodfood 4
Maa Chole Di Dal - Foodfood 5
Melon And Mango Smoothie - Foodfood 6
Dal Lucknowi - Foodfood 7
Noodles And Vegetables In Coconut Sauce - Foodfood 8
Papad Paneer Rolls - Foodfood 9
Murgh Missi Roti - Foodfood 10
Cheesy Macaroni - Foodfood 11
Moong Dal Puri - Foodfood 12
Tiramisu - Foodfood 13
Taftan - Foodfood 14
Tamatar Ki Chutney - Foodfood 15
Black Grape Sherbet - Foodfood 16
Virgin Pina Colada - Foodfood 17
Mozzarella Pops - Foodfood 18
Oodles Of Noodles - Foodfood 19
Shanghai Stewed Noodles - Foodfood 20
Dal Maharani - Foodfood Achari Gobhi - Foodfood 21
Babycorn Satay - Foodfood 22
Tandoori Subz Shaslik - Foodfood 23
Kokum And Anar Slush - Foodfood 24
Tiranga Paneer Tikka - Foodfood 25
Bhakarwadi Chaat - Foodfood 26
Strawberry Panna Cotta - Foodfood 27
Dahi Papad Ki Sabzi - Foodfood 28
Jal Jeera - Foodfood 29
Dimer Biryani - Teenpatti - Foodfood 30
Gajar Ka Murabba - Teenpatti - Foodfood 31
Eggless Chocolate Brownies - Teenpatti - Foodfood 32
Vegetable Sizzler With Paneer Tikki 33
Masale Bhaat - Teenpatti - Foodfood 34
Dry Vegetable Manchurian - Teenpatti - Foodfood 35
Citrus Ice Cream - Teenpatti - Foodfood 36
Burani - Foodfood 37
Chocolate Dipped Strawberries-Teenpatti-Foodfood 38
4/13/2011 Page 2 of 39
POT MUSHROOM RICE - FOODFOOD
Mushroom flavored rice served in claypot
Preparation Time :1 hour
Cooking Time :20-25 minutes
Servings :4
INGREDIENTS
Oyster mushrooms 3-4

Fresh button mushrooms, sliced 10-12
Rice, soaked 1 cup
Star anise 1
Cornflour/ corn starch 2 tablespoons
Oil 4 tablespoons
Spring onions, chopped 2
Garlic, chopped 2-3 cloves
Ginger, grated 1 inch piece
Soy sauce 2 tablespoons
Vegetable stock 2 cups
Salt to taste
White pepper powder 1/2 teaspoon
MSG 1/4 teaspoon
Spring onions with greens, chopped 2
METHOD
Boil the rice in three cups of water with the star anise until just cooked. Drain well, transfer to
a clay pot and keep warm.Soak the oyster mushrooms in hot water for fifteen minutes, drain
and chop roughly. Mix the cornflour and half a cup of water. Set aside. Preheat the oven to
200ºC/400ºF. Heat the oil in a wok; add the spring onions, garlic and ginger and stir-fry for half
a minute. Add the oyster mushrooms, soy sauce, button mushrooms, vegetable stock, salt
white pepper powder, MSG and mix well and bring the mixture to a boil. Add the cornflour
mixture to the mushrooms. Cook for a minute or until the sauce thickens, stirring continuously.
Pour the sauce over the rice, add the spring onions, cover with a lid and cook in the preheated
oven for twelve to fifteen minutes. Uncover the pot, stir the contents well, garnish with the
spring onion greens and serve hot.
4/13/2011 Page 3 of 39
PANEER KE TINKE - FOODFOOD
Cottage cheese and cubes of bell pepper marinated in
a paste of yogurt and spices, skewered and grilled.
Preparation Time :1-2 hours
Servings :4
INGREDIENTS
Cottage cheese (paneer), cut into 1 inch pieces 300 grams

Oil 3 teaspoons
Skimmed milk yogurt, drained 3/4 cup
Gram flour (besan), roasted 2 tablespoons
Salt to taste
Turmeric powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Black peppercorns, crushed 3-4
Cumin powder, roasted 1 teaspoon
Saffron (kesar) a few strands
Dried fenugreek leaves (kasoori methi), roasted and crushed 1/2 teaspoon
Lemon juice 5 teaspoons
Coriander and mint chutney as required
Onion , cut into 1 inch pieces ,layers seperated 1 medium
Green capsicum, seeded and 1 inch piece 1 medium
Red capsicum, seeded and 1 inch piece 1 medium
Satay sticks 6
METHOD
Take hung yogurt, roasted gram flour, salt, turmeric powder, garam masala powder, crushed
peppercorns, roasted cumin powder, saffron, kasuri methi, lemon juice, one tablespoon mint
and coriander chutney in a deep bowl and mix well. Add the onion, green and red capsicum
pieces and mix well and set aside to marinate for ten to fifteen minutes. Apply the marinade to
the paneer pieces on all sides. Arrange ingredients on satay sticks in the following order: onion,
paneer, green capsicum, red capsicum, onion, paneer, red capsicum and green capsicum.
Prepare the remaining satay sticks similarly. Heat an electric griller or a non stick pan. Brush
with oil. Place the prepared satay sticks on them and cook, turning them a few times so that
they get cooked equally on all sides. Serve hot with mint and coriander chutney.
4/13/2011 Page 4 of 39
MAA CHOLE DI DAL - FOODFOOD
Urad and chana dal cooked in spicy masala
Servings :4
INGREDIENTS
Split green gram with skin (chilkewali moong dal), soaked 1/2 cup
Split Bengal gram (chana dal), soaked 1/2 cup
Salt to taste
Ginger, chopped 1 inch piece
Green chillies, chopped 3
Pure ghee 2-3 tablespoons
Butter 1 tablespoon
Cumin seeds 1 teaspoon
Onion , chopped 1
Tomato, chopped 2
Red chilli powder 1/2 teaspoon
Fresh coriander leaves, chopped 2 tablespoons
METHOD
Place the soaked dals in a pressure cooker with four cups of water, half of the ginger, half the
green chillies, salt and turmeric powder. Cover with the lid and cook under pressure for eight
to ten whistles or till the dals are tender. Heat the ghee and butter in a non-stick frying pan.
Add the cumin seeds, remaining ginger and chillies. When the seeds begin to change colour,
add the onion and sauté till the onion turns a light brown. Add the tomatoes and sauté till the
tomatoes soften. Add the chilli powder and sauté till the ghee separates. Add the tempering to
the dal and mix well. Place the pan with the dals on medium heat and simmer for five minutes
or till the masala blends well with the dals. Serve hot.
4/13/2011 Page 5 of 39
MELON AND MANGO SMOOTHIE - FOODFOOD
Refreshing drink of mango and melon
Servings :4
INGREDIENTS
Ripe musk melon 1 medium

Alphonso mangoes 2
Strawberry crush 2 tablespoons
Crushed ice 1 cup
METHOD
Cut the melon into wedges, peel and remove seeds. Chop half a wedge into half-inch cubes.
Chop the remaining melon into one-inch cubes. Place in a freezer for three hours.Peel the
mangoes and chop one slice into half-inch cubes. Chop the remaining mango into one-inch
cubes. Place in a freezer for three hours. When mango is not in season, you can use mango
pulp. Place the larger cubes of melon and mango in a blender with the strawberry crush and
one cup of crushed ice. Blend till smooth and frothy. If it is too thick add a little chilled water
and blend. Pour into individual glasses and serve, topped with the smaller cubes of melon and
mango.
4/13/2011 Page 6 of 39
DAL LUCKNOWI - FOODFOOD
Dal delicatedly spiced and enriched with milk
Preparation Time :20 minutes
Cooking Time :30 minutes
Servings :4
INGREDIENTS
Split pigeon pea (toor dal/arhar dal), soaked 1 cup

Salt to taste
Oil 2 tablespoons
Asafoetida pinch
Dried red chillies, broken 4
Garlic, chopped 4 cloves
Milk 1 cup
METHOD
Pressure cook the dal with salt, green chillies, turmeric powder and two cups of water till
pressure is released twice (two whistles). Heat the oil in a non stick pan. Add the asafoetida,
cumin seeds, red chillies and garlic and sauté till fragrant. Add to the boiling dal and mix well.
Add one cup of water and milk and continue to simmer for two to three minutes. Adjust salt,
garnish with fresh coriander and serve hot.
4/13/2011 Page 7 of 39
NOODLES AND VEGETABLES IN COCONUT SAUCE -
FOODFOOD
Stir-fried noodles cooked in vegetables and coconut
sauce
Preparation Time :15-20 minutes
Servings :4
INGREDIENTS
Egg noodles, boiled 150 grams

Carrots, thickly sliced 2 medium
Zucchini, thickly sliced 1 medium
Broccoli, cut into florets 1/2 Head
Chinese cabbage ,thickly shredded 1/2
Coconut milk 1 cup
Oil 2 tablespoons
Lemon grass stalk, sliced 1
Red curry paste 1 tablespoon
Onion , thickly sliced 1 medium
Garlic, sliced 7-8 cloves
White pepper powder to taste
Salt to taste
Light soy sauce 2 tablespoons
METHOD
Heat the oil in a large wok, add the lemon grass and red curry paste and stir-fry for a few
seconds. Add the onion and garlic and cook over medium heat, stirring occasionally, until the
onion softens. Add the carrots, zucchini, broccoli and vegetable stock and mix well. Add the
noodles, Chinese cabbage, pepper powder, salt and soy sauce and stir. Add coconut milk, mix
and cook and bring the mixture to a boil. Serve hot.
Recipe Tip :
Add the onion and garlic and cook over medium heat, stirring occasionally, until the onion
softens. Add the carrots, zucchini, broccoli and vegetable stock and mix well. Add the noodles,
Chinese cabbage, pepper powder, salt and soy sauce and stir. Add coconut milk, mix and cook
and bring the mixture to a boil. Serve hot.
4/13/2011 Page 8 of 39
PAPAD PANEER ROLLS - FOODFOOD
Paneer mixture wrapped in papad
Servings :4
INGREDIENTS
Pepper papad 8 medium

Cottage cheese (paneer), cut into ½ inch cubes 150 grams
Ginger, chopped 1/2 inch piece
Green chilli, chopped 1-2
Salt to taste
Cumin powder, roasted 1/2 teaspoon
Chaat masala 1 teaspoon
METHOD
Cut each papad into half. Mix together cottage cheese, ginger, green chillies, salt, red chilli
powder, roasted cumin powder, chaat masala and coriander leaves. Roast the papad halves
directly over an open flame or on a hot tawa and shape immediately into a cone. Arrange the
cones in individual small glasses and stuff them with the cottage cheese mixture. Serve
immediately.
4/13/2011 Page 9 of 39
MURGH MISSI ROTI - FOODFOOD
Non-Vegetarian version of Punjab's most famous
flatbread
Servings :4
INGREDIENTS
Chicken mince 1 1/2 cups

Whole wheat flour (atta) 1 cup
Gram flour (besan) 1 cup
Salt to taste
Turmeric powder 1 teaspoon
Dried pomegranate seeds (anardana) 1 tablespoon
Onion , finely chopped 1 medium
Egg 1
Oil 1 tablespoon + for shallow frying
METHOD
Mix the whole wheat flour, gram flour, salt, turmeric powder, chaat masala and crushed dried
pomegranate seeds in a deep bowl. Add onion, green chillies, coriander leaves, minced
chicken, egg, one tablespoon oil and enough water and knead into a soft dough.You do not
need to rest the dough before making the rotis. Divide the dough into equal portions. Roll each
ball in some flour and pat or roll out into a thick roti. Heat a tawa. Place on the hot tawa and
cook over a medium heat on both sides. Drizzle some oil around the roti and when one side
turns golden brown, flip it over and drizzle some more oil, cooking the other side till golden
brown. Serve immediately.
4/13/2011 Page 10 of 39
CHEESY MACARONI - FOODFOOD
Macaroni tossed in cheesy sauce
Servings :4
INGREDIENTS
Processed cheese, grated 1 cup

Macaroni, boiled 300 grams
Butter 6 tablespoons
Refined flour (maida) 2 tablespoons
Milk 2 cups
Salt to taste
White pepper powder to taste
Fresh bread crumbs 2 tablespoons
Black peppercorns, crushed 1/2 teaspoon
METHOD
Preheat an oven to 200ºC/400ºF. Heat two tablespoons of butter in a non stick pan. You can
also use a combination of butter and olive oil. Add the flour and sauté lightly, making sure that
it does not change colour. Gradually add some milk, stirring continuously, so that no lumps are
formed. Add salt and white pepper powder and mix well. Add half the grated cheese and
continue to stir. After adding the cheese, the sauce will thicken further, so add more milk to
adjust the consistency. Add the macaroni and toss to mix. Transfer the mixture into a seven-
inch square baking dish. Sprinkle breadcrumbs over the top and dot with the remaining butter.
Sprinkle the remaining cheese and crushed peppercorns. Bake till the cheese melts and turns
golden. Serve hot.
4/13/2011 Page 11 of 39
MOONG DAL PURI - FOODFOOD
Puffed up balls of fried dough with a little bit of
yogurt and a pickle on side
Servings :4
INGREDIENTS
Split green gram skinless (dhuli moong dal) , soaked 1/2 cup
Whole wheat flour (atta) 1 1/2 cups
Ginger paste 1 teaspoon
Red chilli powder 1 teaspoon
Coriander powder 1/2 teaspoon
Cumin powder 1/4 teaspoon
Salt to taste
Oil for deep-frying
Oil 1 tablespoon
METHOD
Drain and coarsely grind the moong dal. You can also use dhuli urad dal. Heat two tablespoons
oil in a non stick pan. Add ginger paste and sauté for half a minute on medium heat. Add red
chilli powder, coriander powder, cumin powder and garam masala powder and sauté for half a
minute. Add salt and ground moong dal and sauté for three to four minutes. Set aside to cool.
Take whole wheat flour in a deep bowl. Add salt, one tablespoon oil and sufficient water and
knead into a soft dough. Cover with a damp cloth and rest the dough for fifteen minutes.
Divide both the dough and the stuffing into eight portions each. Take one portion of dough in
your palm, spread it slightly, place a portion of stuffing and gather in the edges and roll into a
ball. Roll out into a puri of three inch diameter. Similarly make the rest of the puris. Heat
sufficient oil in a kadai and deep fry the puris, one by one, till lightly browned. Drain on
absorbent paper. Serve hot.
4/13/2011 Page 12 of 39
TIRAMISU - FOODFOOD
Cake soaked in coffee and smothered with chocolate
Servings :4
INGREDIENTS
Chocolate sponge cake 8 inches

Mascarpone cheese 3/4 cup
Instant coffee powder 2 tablespoons + 2 teaspoons
Thick cream 1 cup
Egg yolks 3
Sugar 1/4 cup
Powdered sugar 1/2 cup
METHOD
Slice the cake horizontally into two pieces. Cut into small rounds to fit into individual
bowls.Mix two tablespoons of instant coffee powder in half a cup of warm water and drizzle
over the chocolate sponge pieces kept in the bowls. You can also use marsala wine or cherry
brandy. Whip the egg yolks with sugar and one tablespoon of water in a double boiler, or in a
heatproof bowl over a pan of simmering water, till the mixture forms thick ribbons. Set aside
to cool. Whip the cream with powdered sugar till stiff and set aside. Place the Mascarpone
cheese in a bowl and whisk till smooth. Add the egg custard and continue to whisk. Add the
whipped cream and whisk till all the ingredients blend well. Pour this mixture over the
chocolate cake in the individual bowls and level the top. Put the remaining instant coffee
powder in a sieve and sprinkle over the cheese-cream mixture. Place the bowls in the
refrigerator for one to one and a half hours or till set. Serve chilled.
4/13/2011 Page 13 of 39
TAFTAN - FOODFOOD
This is an aristocratic naan with a royal pedigree.
Flakier and lighter than its ubiquitous relative.
Servings :4
INGREDIENTS
Refined flour (maida) 1 3/4 cups

Salt 1 teaspoon
Sugar 3 teaspoons
Yeast, Dissolved in water 1 tablespoon
Yogurt 2 tablespoons
Ghee 3 tablespoons
Milk 1 cup
Oil 1 tablespoon
Onion seeds (kalonji) 1 tablespoon
METHOD
Preheat the oven to 200°C/400°F. Sift the refined flour into a bowl and add salt. Add the
sugar, yeast and yogurt and mix well. Add two tablespoons ghee and knead well into a smooth
dough by adding milk. Set aside the dough for fermentation.Brush oil on the dough and divide it
into equal portions and roll each portion into a ball. Roll out each ball of dough to a round
shape that is thicker at the edges. Using only your finger tips press lightly to make groves all
around. Place the taftan on a baking tray and sprinkle onion seeds on it. Cook in the preheated
oven or in a hot tandoor for fifteen to twenty minutes, basting with the remaining ghee once
halfway through the cooking. Serve hot.
4/13/2011 Page 14 of 39
TAMATAR KI CHUTNEY - FOODFOOD
Delicious tangy chutney made with tomatoes and
spices
Servings :4
INGREDIENTS
Tomatoes, finely chopped 7-8

Pure ghee 1 tablespoon
Asafoetida a pinch
Cumin seeds 1/2 teaspoon
Curry leaves 10
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Salt to taste
Sugar 1 teaspoon
Green chillies, broken 2
METHOD
Heat the ghee in a non stick pan. Add the asafoetida, cumin seeds, curry leaves, turmeric
powder, coriander powder, cumin powder and red chilli powder and sauté for a minute on
medium heat.Add the tomatoes and sauté for about two minutes. Add the salt, sugar, green
chillies and half a cup of water and mix well. Reduce heat to low once the mixture comes to a
boil and cook for ten to fifteen minutes. Add coriander leaves and garam masala powder and
mix well. Serve hot.
4/13/2011 Page 15 of 39
BLACK GRAPE SHERBET - FOODFOOD
This exotic drink of luscious black grapes tinged with
earthy spices, is the perfect thirst-quencher on a hot
summer's day
Servings :4
INGREDIENTS
Black grape juice 4 cups

Fennel seeds (saunf) 1 teaspoon
Carom seeds (ajwain) 1/2 teaspoon
Black salt (kala namak) 3 teaspoons
Crushed ice as required
Tamarind pulp 1 1/2 tablespoons
Mint leaves to serve
METHOD
Dry-roast the cumin seeds, fennel seeds and carom seeds and grind with black salt to a fine
powder.Place the crushed ice and tamarind pulp in a mixer. Pour the grape juice and add the
powdered spices. Blend all the ingredients together. Place mint leaves in individual glasses.
Pour the grape sherbet in the glasses and serve chilled.
4/13/2011 Page 16 of 39
VIRGIN PINA COLADA - FOODFOOD
Sip of this silk, smooth blend of tropical flavours
transports one instantly to hot sandy beaches fringed
with cool green coconut palms
Servings :4
INGREDIENTS
Pineapple juice 1 3/4 cup

Low fat coconut milk ,thick 8 tablespoons
Tender coconut flesh (malai), shredded 8 tablespoons
Vanilla ice cream 2 cup
Crushed ice as required
Pineapple, chopped 8 tablespoons
Tinned cherries, drained 16-20
METHOD
Blend the pineapple juice, coconut milk and coconut in a blender. Add the vanilla ice cream
and ice and blend again till smooth. Put half the pineapple into individual Collins glasses and
pour the mixture into the glasses. Serve immediately, decorated with the remaining pineapple
and cherries.
4/13/2011 Page 17 of 39
MOZZARELLA POPS - FOODFOOD
Mouth-melting, cheesy, delicious mozzarella pops
flavoured with herbs and paprika
Servings :4
INGREDIENTS
Mozzarella cheese, cut into thick strips 400 grams

Refined flour (maida) 1/2 cup
Cornflour/ corn starch 1/2 cup
Salt to taste
Black pepper powder 1 teaspoon
Dried mixed herbs 2 teaspoons
Paprika 1 teaspoon
Brown bread crumbs 1 cup
Oil for deep-frying
METHOD
Mix the refined flour, cornflour, salt, pepper powder, mixed herbs, paprika and sufficient
water in a bowl and whisk well to make a thick batter.Dip the mozzarella strips in the batter
and then coat it with the bread crumbs and keep it in the refrigerator of fifteen to twenty
minutes. Heat sufficient oil in a kadai. Deep fry the mozzarella strips till golden. Drain on
absorbent paper and serve hot.
Recipe Tip :
Chef’s tip: To make fresh bread crumbs; tear fresh brown bread slices into halves and grind in
a mixer for two to three minutes.
4/13/2011 Page 18 of 39
OODLES OF NOODLES - FOODFOOD
Noodles tossed with vegetables to make a delicious
dish.
Servings :4
INGREDIENTS
Noodles, boiled 200 grams

Spring onions 2
French beans, blanched 4-5
Red capsicum 1 small
Yellow capsicum 1 small
Oil 1 tablespoon
Corn kernels, boiled 1/2 cup
Soy sauce 2 teaspoons
Tomato ketchup 2 tablespoons
Sweet chilli sauce 2 teaspoons
Salt to taste
Spring onion greens 2 stalks
Bean sprouts 1/4 cup
METHOD
Diagonally slice spring onions and French beans. Cut the red and yellow capsicums into strips.
Heat oil in a non-stick pan, add spring onions and sauté for a minute. Add French beans and
sauté for a minute on high heat. Add corn kernels, boiled noodles, red and yellow capsicums,
soy sauce, tomato ketchup, sweet chilli sauce and salt. Toss and mix. Chop spring onion greens
and add along with bean sprouts. Toss and mix well. Serve hot.
4/13/2011 Page 19 of 39
SHANGHAI STEWED NOODLES - FOODFOOD
Perfect meal in a bowl, crunchy vegetables served as
a counterpoint to the soupy soft noodles.
Servings :4
INGREDIENTS
Noodles 200 grams

Oil 1 tablespoon
Onion , sliced 1 medium
Garlic, crushed 6-8 cloves
Spring onions with greens, sliced 1
Fresh button mushrooms, sliced 2
Carrot, halved and sliced 1/2 medium
Green capsicum, cut into 1 inch pieces 1/2 medium
Salt to taste
White pepper powder 1/2 teaspoon
Cabbage, cut into 1 inch pieces 1/4 small
Cornflour/ corn starch 1 1/2 tablespoon
Chilli oil 2 tablespoons
METHOD
Place the noodles in a deep non stick pan, add the vegetable stock and bring to a boil. Cook
over a high heat for two minutes. Lower heat and simmer for four to five minutes, or until the
noodles are almost cooked. Strain the noodles and reserve the stock.Heat the oil in a non stick
wok; add the onion, garlic, spring onion with greens, mushrooms, carrot and capsicum and stir-
fry for a few minutes. Add salt, pepper powder and cabbage and toss. Add the noodles to the
vegetables. Stir fry for a minute and add the reserved vegetable stock. Stir well. Mix the
cornflour with half a cup of water. Stir the cornflour mixture into the noodles. Cook, stirring
frequently, over moderate heat for a couple of minutes or until the sauce thickens. Drizzle the
chilli oil and serve hot.
4/13/2011 Page 20 of 39
DAL MAHARANI - FOODFOOD
Urad dal and rajma preparation enriched with fresh
cream.
Servings :4
INGREDIENTS
Whole black gram (sabut urad), soaked overnight 1/2 cup

Red kidney beans (rajma), soaked overnight 2 tablespoons
Salt to taste
Onions 2 medium
Garlic 10 large cloves
Ginger 1 1/2 inch piece
Pure ghee 1 tablespoon
Tomato 1 medium
Red chilli powder 1 teaspoon
Garam masala powder 1 teaspoon
Cream 1/4 cup + for garnishing
Fresh coriander leaves 1 sprig
METHOD
Pressure-cook urad dal and rajma in about 4-5 cups of water with a little salt till 8 whistles are
given out. Drain and reserve the cooking liquid. Chop onions and garlic. Cut the ginger into thin
strips. Heat ghee and butter in a deep non-stick pan. Add cumin seeds and sauté for a few
seconds. Add onions, garlic and ginger. Sauté for 2 minutes or till lightly browned. Puree
tomatoes. Add red chilli powder and tomato puree to the onions. Mix well and cook till fat
separates. Add cooked dals and 1½ cups of cooking liquid. Mix well. Add garam masala powder.
Mix well and cook on low heat for 15-20 minutes, stirring frequently. Add cream and stir to
mix. Serve hot garnished with a swirl of cream and a coriander sprig.
4/13/2011 Page 21 of 39
ACHARI GOBHI - FOODFOOD
Spicy cauliflower dish cooked in achari masala
Servings :4
INGREDIENTS
Cauliflower 1 medium
Onion 1 medium
Mustard oil, filtered 1 1/2 tablespoons
Mustard seeds 1/2 teaspoon
Fenugreek seeds (methi dana) 1/4 teaspoon
Fennel seeds (saunf) 1/2 teaspoon
Cumin seeds, crushed 1 teaspoon
Onion seeds (kalonji) 1/4 teaspoon
Asafoetida 1/4 teaspoon
Salt to taste
Green chillies 3
Garlic paste 1 teaspoon
Yogurt 3/4 cup
Fresh coriander leaves 1-2 sprigs
METHOD
Chop onions. Heat mustard oil in a non-stick pan up to its smoking point. Cool slightly.
Meanwhile, separate the cauliflower into big florets. Heat oil again, add mustard seeds, cumin
seeds, fenugreek seeds, fennel seeds, crushed cumin seeds, onion seeds and asafoetida and
sauté till the seeds splutter. Add onion and sauté till translucent. Add cauliflower florets, turmeric
powder and salt. Chop green chillies and add. Sprinkle some water and toss to mix well. Cover
and cook on medium heat for a minute. Add ginger paste, garlic paste and yogurt. Mix well.
Cover and cook till the cauliflower is done. Serve hot, garnished with coriander sprigs.
4/13/2011 Page 22 of 39
BABYCORN SATAY - FOODFOOD
Peanuts crushed into a thick sauce and served with
barbecued babycorn
Preparation Time :15 - 20 minutes
Servings :4
INGREDIENTS
Babycorns, blanched 12
Oil 2 tablespoons
Onion , quartered and layers separated 1 medium
Cucumber, cut into 1 inch cubes 1 medium
For marinade
Garlic paste 1 teaspoon
Brown sugar 1 teaspoon
Salt to taste
Soy sauce 1 tablespoon
Honey 1/2 teaspoon
Lemon juice 1 teaspoon
FOR PEANUT SAUCE
Peanut paste 6 tablespoons
Oil 1 tablespoon
Onion , chopped 1 small
Garlic, chopped 4 cloves
Ginger, chopped 1/2 inch piece
Soy sauce 1/2 tablespoon
Brown sugar 1 teaspoon
Honey 1 tablespoon
Lemon juice 1 tablespoon
Fresh red chilli, seeded and chopped 1
Salt to taste
METHOD
To make the marinade, mix together the garlic paste, ginger paste, brown sugar, salt, soy sauce, honey and
lemon juice in a bowl. Add the babycorn and set aside to marinate for fifteen minutes.For the peanut sauce,
heat the oil in a non stick pan; add the onion and sauté for two minutes. Add the garlic and ginger and
continue to sauté for half a minute. Add the peanut paste, soy sauce, four tablespoons of water, brown
sugar, honey, some of the excess marinade, lemon juice, fresh red chilli and salt. Stir to mix. To make the
satay, heat the oil in non stick grill pan. Thread the marinated babycorns onto the satay sticks and place on
the grill pan. Pour remaining of the excess marinade over the babycorns. Turn the satay sticks to cook the
babycorns evenly. Thread the onion and cucumber pieces on toothpicks for garnishing. Serve the babycorn
satay with the sauce and vegetable sticks.
4/13/2011 Page 23 of 39
TANDOORI SUBZ SHASLIK - FOODFOOD
A pairing of sweet pineapple with piquant capsicum
cooked on grill
Servings :4
INGREDIENTS
Onions 2 medium
Tomatoes, seeded 2 medium
Green capsicums 2 medium
Pineapples, sliced 200 grams
Red chilli powder 2 teaspoons
Chaat masala, for sprinkling 1 teaspoon
Salt to taste
Garam masala powder 2 teaspoons
Dried fenugreek leaves (kasoori methi), powdered 1 1/2 teaspoons
Vinegar 2 tablespoons
Oil 1 tablespoons
Satay sticks
METHOD
Soak the satay sticks in water. Cut onions into quarters and separate the layers. Cut tomatoes,
capsicums and pineapple slices into 1½ inch pieces. Put all the vegetables and fruit in a large
bowl. Add red chilli powder, chaat masala, salt, garam masala powder, kasoori methi and
vinegar and mix well. Heat oil in a non stick grill pan. Thread the capsicums, tomatoes,
pineapple and onions one after the other onto satay sticks and arrange them on the grill pan.
Cook on medium heat, turning a few times so that the vegetables are cooked evenly from all
sides. Serve hot sprinkled with chaat masala.
4/13/2011 Page 24 of 39
KOKUM AND ANAR SLUSH - FOODFOOD
Icy sour-sweet deep magenta concoction, sprinkled
with ruby red pomegranates
Servings :4
INGREDIENTS
Kokum syrup 1 1/3 cups

Pomegranate Kernels (anar) 4 tablespoons
Sugar 8 tablespoons
Black salt (kala namak) 2 teaspoons
Roasted cumin powder 2 teaspoons
Crushed ice 4 cups
METHOD
Blend together kokum sherbet, pomegranate kernels, sugar, black salt and roasted cumin
powder for 2 minutes.Add crushed ice and blend again until slushy. Pour into individual glasses
and serve chilled.
4/13/2011 Page 25 of 39
TIRANGA PANEER TIKKA - FOODFOOD
Spicy paneer tikkas layered in tricolour
Servings :4
INGREDIENTS
Cottage cheese (paneer) 450 grams

Salt to taste
Gram flour (besan) 2 tablespoons
Yogurt 1 cup
Garlic paste 1/2 tablespoon
Ginger paste 1/2 tablespoon
Fresh coriander leaves 4-5 sprigs
Lemon juice 1 1/2 tablespoons
Green mint and coriander chutney 4 tablespoons
Oil 1 tablespoon
Butter, melted for basting
METHOD
Grate 100 grams of paneer and cut the rest into 1½ inch cubes. Slice each cube into three
layers without cutting through. Mix grated paneer, salt and red chilli powder in a bowl. Whisk
together besan, yogurt, salt, garlic paste and ginger paste in a bowl till smooth. Chop the
coriander leaves, add and mix well. Add lemon juice and mix well. Spread grated paneer
stuffing on the bottom layer and mint and coriander chutney on the upper layer of each paneer
cube. Heat oil in a non-stick pan. Coat the paneer cubes with the besan mixture and place
them on the pan in batches of 3-4. Cook, turning them once in a while, till all the 6 sides are
evenly done. Serve hot basted with butter.
4/13/2011 Page 26 of 39
BHAKARWADI CHAAT - FOODFOOD
Bite sized rolls stuffed with tasty filling, topped with
chilled yoghurt and sweet and spicy chutneys.
Servings :4
INGREDIENTS
Mini Bhakarwadi, for garnish 1 cup + for garnishing

Onion 1 large
Potatoes, boiled 2 medium
Yogurt, Whisked and chilled 1 cup
Salt to taste
Bean sprouts 1/2 cup
Green chutney 5 tablespoons
Sweet tamarind chutney 3 tablespoons
Roasted cumin powder 1 teaspoon
Nylon sev 1/4 cup
METHOD
Finely chop onion. Take bhakarwadi in a large bowl. Cut boiled potato into small cubes and
add. Add ½ cup chilled yogurt and salt and mix well. Transfer bhakarwadi mixture into a
serving dish. Sprinkle ¼ cup bean sprouts and onions. Drizzle 2½ tbsps green chutney and 1½
tbsps tamarind chutney and remaining yogurt. Sprinkle chaat masala, roasted cumin powder
and red chilli powder. Drizzle remaining tamarind chutney and green chutney. Sprinkle
remaining bean sprouts and nylon sev. Serve immediately, garnished with some bhakarwadis.
4/13/2011 Page 27 of 39
STRAWBERRY PANNA COTTA - FOODFOOD
Whipped cream dessert decorated with few slices of
fresh strawberries
Servings :4
INGREDIENTS
Strawberry crush 1/2 cup

Fresh strawberries, chopped 3
Cream 2 cups
Milk 1 cup
Sugar 1/4 cup
Unflavoured gelatine 1 tablespoon
METHOD
Boil the cream and milk with sugar in a deep non stick pan. Set aside to cool down to room
temperature.Mix the gelatine in four tablespoons of hot water and stir it into the milk.
Transfer the cream-milk mixture into a bowl, add the strawberry crush and mix well. Put the
chopped strawberries into eight ramekins or moulds and pour the milk-cream mixture into it.
Place them in a refrigerator for three to four hours to set. Serve chilled.
4/13/2011 Page 28 of 39
DAHI PAPAD KI SABZI - FOODFOOD
Moong papads cooked in a spicy yogurt gravy make a
delicious curry
Servings :4
INGREDIENTS
Skimmed milk yogurt 1 1/2 cups

Bikaneri moong papads 2
Gram flour (besan) 3/4 tablespoon
Salt to taste
Oil 1 1/2 tablespoons
Asafoetida 1/2 teaspoon
Dried red chillies, broken 2
Coriander powder 1 1/2 teaspoons
Ginger, chopped 1 teaspoon
Boondi 1/4 cup
Fresh coriander leaves, chopped 1 tablespoon
METHOD
In a large bowl, combine the yogurt, gram flour, salt, turmeric powder and red chilli powder.
Add two cups of water and blend well. Strain and set aside.Heat the oil in a non stick kadai.
Add the cumin seeds, asafoetida and red chillies. When the seeds change colour, add the
coriander powder and sauté for one minute. Add the ginger and sauté for another minute. Add
the yogurt mixture and adjust the seasoning. Stir continuously till it boils. Reduce heat and let
it simmer for two minutes. Add water if required. Heat a non-stick tawa and roast the papad
on both sides. Roughly break into two inch pieces. Add the papad and boondi into the
simmering yogurt mixture. Boil for two to three minutes and add the garam masala powder.
Remove from heat and garnish with coriander leaves. Serve hot.
4/13/2011 Page 29 of 39
JAL JEERA - FOODFOOD
Cumin seeds and amchur give this drink a lovely tangy
flavour – an ideal appetizer
Servings :4
INGREDIENTS
Cumin seeds, roasted 2 tablespoons

Black salt (kala namak) 1 teaspoon
Amchur powder 1 tablespoon
Fresh mint leaves 2 tablespoons
Fresh coriander leaves 1/2 teaspoon
Lemon juice 2 tablespoons
Ice cubes as required
Soda 1/2 litre
Lemon slices for garnishing
METHOD
Pound the cumin seeds, black salt and amchur in a mortar with pestle.Grind the mint leaves
and coriander leaves with sufficient water into a smooth paste. Add the lemon juice and
pounded masala and mix well. Put ice cubes in two tall glasses. Divide the concentrate equally
and top up with soda. Mix well. Serve immediately, garnished with a slice of lemon.
4/13/2011 Page 30 of 39
DIMER BIRYANI - TEENPATTI - FOODFOOD
Rich rice non vegetarian preparation from cuisine of
Hyderabad
Servings :4
INGREDIENTS
Hard boiled eggs, peeled 6

Basmati rice, soaked and drained 1 1/2 cups
Ghee 3 tablespoons
Cloves 6-7
Green cardamoms 6-7
Cinnamon 2 small stick
Onions 2 medium
Potatoes, boiled and peeled 2 medium
Salt to taste
Tomatoes 2 medium
Ginger-garlic paste 1 1/2 tablespoons
Green chillies 4
Yogurt 4 tablespoons
Coconut milk 1/2 cup
Deep fried onions 3/4 cup
Fresh mint leaves +a sprig for garnish 1/4 cup
METHOD
Heat 1½ tbsps ghee in a non-stick pan. Add cloves, green cardamoms and cinnamon and sauté
on medium heat. Cut onions into cubes and add. Sauté on medium heat. Cut potato into big
cubes and set aside. Heat 1½ tbsps ghee in a non stick kadai. Add turmeric powder, red chilli
powder and hard boiled eggs. Toss lightly, add salt. Cover and cook on low heat. Cut tomatoes
into cubes. Add ginger-garlic paste to the onions and sauté for ½ minute. Add tomatoes and
salt and let them cook. When the eggs are lightly browned remove them into a bowl. Add
potatoes to the kadai and cover and cook till lightly browned. Add whole green chillies to the
onion-tomato mixture and mix. Add rice, yogurt, coconut milk and mix. Add ½ cup fried onions
and mint leaves and mix. Halve eggs horizontally and add. Add potatoes, 2¾ cups water and
mix gently and let it boil on high heat. Cover, reduce heat and cook till the rice is cooked.
Serve hot garnished with the remaining fried onions and a mint sprig.
4/13/2011 Page 31 of 39
GAJAR KA MURABBA - TEENPATTI - FOODFOOD
Pickled sweetened carrots enriched with saffron
Servings :4
INGREDIENTS
Carrots 1 kilogram
Sugar 1 kilogram
Lemon juice 2 tablespoons
Saffron (kesar) pinch
Green cardamom seeds, crushed 1 teaspoon
METHOD
Cut carrots into 1 inch fingers, halve them and remove the white core. Place them in a deep
non-stick pan, add enough water to cover them and cook.Cook sugar with 2 cups water in
another deep non-stick pan to make a syrup. Add lemon juice and when the scrum rises to the
top, remove and discard. Cook the syrup till it reaches one-thread consistency. Strain the
carrots when they are half cooked. (You can use the cooking liquour in soups etc.) Add carrots
to the syrup and cook on medium heat. Add saffron, crushed cardamom seeds and cook till
carrot is soft. Cool and store in sterilised jar.
4/13/2011 Page 32 of 39
EGGLESS CHOCOLATE BROWNIES - TEENPATTI -
FOODFOOD
An eggless version of the classical chocolate brownie.
Servings :4
INGREDIENTS
Dark chocolate, grated 100 grams

Butter 130 grams
Castor sugar (caster sugar) 1 cup
Vanilla essence 1 teaspoon
Refined flour (maida) 1 1/3 cups
Baking powder 2 teaspoons
Milk 1/2 cup
Walnut kernels, chopped 1/2 cup
METHOD
F. Heat sufficient water in a deep non-stick pan. Place the chocolate in a bowl, add butter and
place the bowl over the hot water in the pan and let the chocolate melt. Remove the bowl
from the pan, add sugar and mix well. Add vanilla essence and mix. Sift refined flourC/ 350
Preheat oven to 180 and baking powder into the bowl and mix. Add the milk, little by little,
mixing continuously. Add walnuts and mix. Pour the batter into a silicon cake mould and place
it in the preheated oven. Bake for 25-30 minutes. Cool, cut into slices and serve. (You can also
glaze it with a little melted chocolate if you so wish.)
4/13/2011 Page 33 of 39
VEGETABLE SIZZLER WITH PANEER TIKKI
Paneer tikki served with vegetables on a sizzler plate, topped
with spicy sauce with hint of honey.
Cooking Time :12- 15 minutes
Servings :4
INGREDIENTS
Cottage cheese (paneer) 150 grams

Onion 1 small
Button mushrooms 2 medium
Corn kernels 1/2 cup
White sauce 1/2 cup
Salt to taste
Black pepper powder 1/2 teaspoon
Potato, mashed 1/2 tablespoon
Fresh coriander leaves, chopped 1 tablespoon
Oil to fry
Garlic, finely chopped 3-4 cloves
Tomato concasse 1 cup
Whole dry red chillies, crushed 1 teaspoon
Honey 1 teaspoon
Green capsicum, cut into batons 1 small
Broccoli, separated into florets 4-5 florets
Zucchini, cut into batons 1/2 medium
Red capsicum, cut into batons 1/2 medium
Carrot, cut into batons 1 medium
Lettuce 3-4 leaves
Red cabbage, shredded 1/2 cup
METHOD
Heat one tablespoon of butter in a pan, add onion, mushrooms, American corn and stir. Cook for a minute.
Put the sizzler plate for heating. Add white sauce to vegetables. Add paneer and cook for a minute. Season
with salt and pepper powder. Remove from heat. Put in a bowl and add mashed potatoes and mix properly.
Add chopped coriander leaves and mix. Shape into tikkis. Heat a pan and shallow fry till crisp and golden
brown on both sides. Remove and set aside. Heat another tablespoon of butter in another pan. Add garlic
and tomato concasse. Stir and add some water, salt and crushed red chillies. Cook for a minute. Add honey
and remove from heat. In another pan heat another tablespoon of butter. Add broccoli, carrot, zucchini and
capsicums and sauté for a minute. Take the hot sizzler plate. Place it over the base. Put remaining butter on
the plate. Arrange lettuce leaves and red cabbage. Keep the paneer tikki in the centre, with sautéed
vegetables on the side. Pour the sauce on it. Sprinkle herbs on top.
4/13/2011 Page 34 of 39
MASALE BHAAT - TEENPATTI - FOODFOOD
A Maharshtrian rice preparation. Rice cooked with assorted
vegetables
Servings :4
INGREDIENTS
Basmati rice, soaked 1 1/2 cup

Small brinjals 3-4 small
Tendli 15-20
Coriander seeds 2 teaspoons
Cumin seeds 2 teaspoons
Dry coconut (khopra), grated 1/2 cup
dry red chilies 4-5
Oil 2 tablespoons
Bay leaf 2
Green cardamoms 5-6
Cloves 7-8
Turmeric powder 1 teaspoon
Salt to taste
Goda masala 1 teaspoon
Cashewnuts , fried 12
Scraped coconut 2 tablespoons
METHOD
Quarter the brinjals lengthways and keep them dipped in salted water. Quarter the tendlis lengthways.Heat a
non-stick pan. Add coriander seeds and cumin seeds and dry roast till fragrant. Transfer them into a mixer
jar. Add dried coconut to the pan and roast till it is lightly browned. Transfer this into the mixer jar. Add red
chillies and a little water and grind to a paste. Heat oil in a deep non-stick pan. Add bay leaves, green
cardamoms and cloves and sauté for ½ minute. Add brinjals, tendlis and turmeric powder and mix well. Add
the ground paste and sauté for 2-3 minutes. Add rice and mix lightly. Add 3 cups hot water and salt and mix.
Add goda masala and mix. Add half the fried cashewnuts. Cover and cook till the rice is done. Serve
garnished with scraped coconut, coriander leaves and the remaining fried cashewnuts.
4/13/2011 Page 35 of 39
DRY VEGETABLE MANCHURIAN - TEENPATTI -
FOODFOOD
Deep fried vegetable balls tossed in soy and chilli sauce
Servings :4
INGREDIENTS
Cabbage, grated 1 medium

Cauliflower, grated 1/4 small
Carrot, grated 1 medium
Green chillies, finely chopped 3
Garlic, finely chopped 15 cloves
Ginger, finely chopped 1 1/2 inch piece
Salt to taste
Refined flour (maida) 1/4 cup
Dark soy sauce 4 teaspoons
Oil 1 tablespoon + to deep fry
Celery, chopped 2 inch stalk
Cornflour/ corn starch 1 teaspoon
Vegetable stock 1 cup
Black pepper powder 1/2 teaspoon
Vinegar 1 teaspoon
Sugar 1/2 teaspoon
Spring onion greens, finely chopped 2 stalks
METHOD
Heat sufficient oil in a kadai. Mix together cabbage, carrot, cauliflower, ⅓ of the green chillies, ⅓ of the
garlic, ⅔ of the ginger, salt, refined flour and 2 tsps soy sauce well. Shape into small balls, roll in cornflour
and deep fry till golden and crisp. Meanwhile heat 1 tbsp oil in a non-stick pan. Add remaining ginger, garlic
and green chillies, celery, remaining soy sauce and sauté. Dissolve cornflour in 2 tbsps water. Add
vegetable stock to the pan and simmer for 1-2 minutes. Add cornflour mixture, pepper powder, vinegar and
sugar and mix well. Drain the vegetable balls and add to the sauce. Mix well. Switch off the heat. Add half
the spring onion greens and mix. Transfer into a serving dish and serve hot garnished with remaining spring
onion greens.
4/13/2011 Page 36 of 39
CITRUS ICE CREAM - TEENPATTI - FOODFOOD
Citrus fruit juices churned into a chilled ice cream ideal for a
summer
Servings :4
INGREDIENTS
Vanilla ice cream 750 grams

Hung yogurt 1/2 cup
Lemon zest, grated 1/4 teaspoon
LEMON SQUASH 2 tablespoons
Lemon juice 1 teaspoon
Edible lemon yellow colour
METHOD
Blend together hung yogurt and lemon zest. Add lemon squash, lemon juice and vanilla ice cream and blend
again. Add 2-3 drops of edible lemon yellow colour and blend once more. Take a plastic container with a
tight fitting lid. Pour the mixture into it, level out the surface, close lid and keep it in the freezer till set. Serve
in scoops.
4/13/2011 Page 37 of 39
BURANI - FOODFOOD
Spicy yogurt based raita
Servings :4
INGREDIENTS
Yogurt 2 cups
Garlic, ground 20-25 cloves
Black salt (kala namak) 1 teaspoon
Salt to taste
Milk 1/4 cup
METHOD
Whisk together garlic, black salt, salt, chilli powder and yogurt in a deep bowl till well blended.Add the milk
and mix. Spread a muslin cloth over another deep bowl, pour the raita over the cloth, gather the edges and
squeeze to get a smooth raita. Chill and serve with biryani.
4/13/2011 Page 38 of 39
CHOCOLATE DIPPED STRAWBERRIES-TEENPATTI-
FOODFOOD
Srawberries dipped in chocolate sauce
Servings :4
INGREDIENTS
Strawberries 16-20
Dark chocolate, grated 1 cup
White chocolate, grated 1 cup
METHOD
Heat sufficient water in 2 deep non-stick pans. Put dark chocolate in a glass bowl and keep over one pan
and the white chocolate in another glass bowl and keep over the second pan. Let them melt, stirring
continuously. When they have melted take them off the pan and whisk till smooth. Keep a silicon sheet on a
tray. Hold a few strawberries at the top, dip in dark chocolate and hold upside down for 5 seconds and then
keep on the silicon sheet. Similarly dip a few strawberries in white chocolate, hold upside down for 5
seconds and then keep on the silicon sheet. Take 2 small square pieces of butter paper and shape into 2
icing cones. Put some melted dark chocolate in one and some melted white chocolate in the other. Fold the
open ends of the cones and squeeze out thin lines on the strawberries – dark chocolate lines on
strawberries dipped in white chocolate and white chocolate lines on strawberries dipped in dark chocolate.
Chill and serve.
4/13/2011 Page 39 of 39

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Created by Vishakha Madane Top

Created by Vishakha Madane Top

Preparation Time :1 hour

Cooking Time :20-25 minutes

Oyster mushrooms 3-4

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