16 small gulab jamuns 5 medium tomatoes, chopped 1 tbsp oil 1 tbsp butter 4 green cardamoms 5 cloves 2 tsps ginger paste 2 tsps garlic paste 1 tsp red chilli powder Salt to taste 1 tsp garam masala powder 1 tsp dry fenugreek (kasoori methi) 1/2 cup cream 1 tbsp fresh coriander leaves, chopped Take the tomato pieces in a blender. Add quarter cup of water and blend till smooth. Take the gulab jamuns in a bowl. Add two cups of water and keep in the Microwave oven on HIGH (100 per cent) for a minute. Heat oil and butter in a pan. Add green cardamoms, cloves, ginger paste, garlic paste and sauté. Add a little water so that the masala does not burn. Add tomato puree, red chilli powder and salt and mix. Drain the water from the gulab ...

1 French loaf 4 tbsps salted butter 2 teaspoons garlic paste 5-6 crushed black peppercorns Preheat oven to 200° C. Cream salted butter till smooth, add garlic paste and crushed black peppercorns. Slit French loaf diagonally every two inches and generously apply butter in the slits, wrap in aluminum foil. Heat in the oven at 200°C for five to eight minutes.

100 gms dark chocolate 4 tsps instant coffee 4 1/2 cups milk 4 tsps sugar A few drops Hazelnut syrup 1/2 tsp cinnamon powder Heat half a cupful of milk in the microwave on HIGH (100%) for 30 seconds. Melt chocolate in the microwave on HIGH (100%) for thirty seconds. Prepare a mixture of coffee powder, melted chocolate, sugar and the warmed milk. Whisk well to ensure that there are no lumps and it is frothy. Add a drop of hazelnut syrup. In a serving glass put one tbsp of the coffee mixture and pour half cup of hot milk over and mix well. Prepare foam in the half cup of cold milk with a foamer and pour into the glass. Sprinkle cinnamon powder over and serve immediately. Similarly prepare more glasses of chocolate coffee ...

1 cup pasta (fusilli), blanched 2 tablespoons chilli flavoured olive oil 6 cloves garlic, flaked 6 baby onions 1/2 cup corn kernels, boiled 1/2 cup tomato juice 1 medium carrot, cut into 1/2 inch dices and boiled 6-8 French beans, cut into 1/2 inch pieces and blanched 1 cup tomato concasse 1/2 small cauliflower, separated into florets and boiled Salt to taste Cut vegetables Add tomato concasse Add pasta 10-12 black peppercorns, freshly crushed 1 teaspoon oregano 5 sweet basil leaves, torn 1/2 cup fresh cream 5 tablespoons cheese, grated Heat chilli flavoured olive oil in a pan. Add garlic flakes, baby onions and sauté. Add corn kernels, tomato juice and bring it a boil. Add boiled carrot dices, blanched French beans and mix. Add tomato concasse and stir. Add boiled cauliflower florets and blanched pasta. Stir and add salt. Mix. Add crushed ...

Ingredients: 1 ½ cups Basmati rice, 1 cup chickpeas (kabuli chana), 2 tbsp tea leaves, salt to taste, 5 to 6 green cardamoms, 2 to 3 bay leaves, 2 to 3 cloves 1 ½ cups skimmed milk yoghurt, 1 tsp ginger paste, 1 inch ginger, cut into thin strips, ½ cup fresh mint leaves, 1 tsp green chilli paste, 1 tsp red chilli powder, 1 tsp garam masala powder, 1 tsp ginger garlic paste, a few strands of saffron, 1 tbsp skimmed milk, a few drops of kewra water, ¼ cup fresh coriander leaves, chopped Method: Soak kabuli chana overnight or for six hours in 4 cups water. Drain and pressure cook in 4 cups of fresh water with salt and tea leaves tied inside a piece of muslin ...

Ingredients: 2 cups whole wheat flour (atta), ¼ cup fresh coriander leaves, chopped, ¼ cup fresh mint leaves, chopped, Salt to taste, 2 tsp chaat masala ½ cup skimmed milk yoghurt Method: Place the whole wheat flour and salt in a bowl. Add coriander leaves, mint leaves and enough water to make soft dough. Cover and rest the dough for 20 to 25 minutes. Divide the dough into eight equal portions and shape into balls. Mix yoghurt and chaat masala. Roll out each ball into a medium-sized chapatti. Spread with a tablespoon of the yoghurt mixture. Fold the chapatti like a fan and twist it back into the form of a ball. Set aside for five minutes. Roll out each portion into a parantha of five to seven inches diameter. ...

12 eggs Salt to taste 6 tbsps oil 2 medium onions, finely chopped 4 green chillies, finely chopped 1 cup mixed sprouts 1/2 cup sev Break three eggs in a bowl, add salt and beat well. Heat one and a half tablespoons of oil in a non-stick pan, add a portion of onions and green chillies and sauté for one minute. Add beaten egg and mix. Mix with a spoon, allow to set while it cooks. Place some sprouts and sev on one side and fold over the other side. Cook for a minute. Flip over and cook again for a minute. Serve hot immediately. Similarly prepare the other omelettes.

1 cup moong sprouts, blanched 2 large potatoes, boiled and grated 1 tbsp oil to shallow fry 1 small onion, finely chopped 1/2 inch piece ginger, finely chopped 1/2 cup gram flour (besan) 2 ripe bananas 3-4 green chillies, finely chopped Salt to taste 1/2 medium bunch fresh coriander leaves, finely chopped 1 teaspoon dry mango powder (amchur) 1 cup bread crumbs Heat one tablespoon of oil in a pan. Add onion and sauté on medium heat for a minute. Add ginger and stir-fry for 30 seconds. Add besan and sauté till fragrant. Set aside. Take peeled ripe bananas in a bowl. Mash and add grated boiled potatoes. Mix in chopped green chillies, salt and blanched sprouts. Mix cooked besan mixture in the potato mixture. Add chopped coriander leaves and amchur powder. Mix in three tablespoons of breadcrumbs. Heat two ...

1 and 1/2 cups green gram split without skin (dhuli moong dal) 2 tbsps black gram split without skin (dhuli urad dal) 1/2 cup moong sprouts, blanched 2-3 green chillies, roughly chopped 1 inch piece ginger, roughly chopped Salt to taste 1/2 tsp turmeric powder 1 tsp red chilli powder 1/2 tsp garam masala powder 1/2 tsp baking powder Oil for greasing 2 cups yoghurt, whisked and salted 1/2 cup coriander chutney 1/2 cup sweet tamarind chutney 2 tablespoons fresh coriander leaves, chopped Mix moong dal and urad dal. Soak in three cups of water for two hours. Drain and set aside. Grind the soaked dals along with blanched sprouts, green chillies and half of the ginger to a coarse thick paste using very little water. Transfer into a large bowl. Mix well and set aside to ferment for six to eight ...

2 bunches spinach, shredded 1/2 cup bean sprouts 1 teaspoon butter 1 bay leaf 1/2 onion, chopped 2 stalks celery, chopped Salt to taste White pepper powder, to taste 1 teaspoon fresh cream Melt butter in a saucepan and add bay leaf, chopped onion, chopped celery and sauté until onion is transparent. Add spinach, stir for a minute, add half of the bean sprouts and stir well. Add four cups of water and cook till spinach is done without getting discoloured. Remove, cool and strain, do not discard the liquid. Remove the bay leaf and puree the spinach till smooth. Put it back in the pan. Add only as much liquid as needed to get the correct consistency. Reheat and add salt, white pepper powder and remaining bean sprouts. Bring to a boil. Serve hot garnished with fresh cream.