1 medium pineapple 1/4 cup sugar, powdered 2 lychees, tinned Black salt to taste 4-6 fresh mint leaves Crushed ice as required 6-8 black peppercorns, crushed 4 stalks lemongrass Peel, and slice pineapple thinly. Dust fresh pineapple slices with powdered sugar. Arrange them on a tray and heat, turning over from time to time, till they caramelize. This will take about five minutes. Add some water and continue cooking for another three minutes. Place these slices in a blender with lychees and blend. Add the caramel liquid and blend again. Add black salt and mint leaves and blend. Add ice, crushed peppercorns and blend once more. Pour the liquid into a stemmed glass. Put in a lemongrass stalk as stirrer and serve chilled

1 1/2 cups refined flour (maida) 1 tsp soda bicarbonate 2 1/2 cups sugar 1/2 tsp green cardamom powder 4-5 strands saffron Ghee to deep fry Mix refined flour and soda bicarbonate. Add two cups of water and make a smooth batter. Make sure that there are no lumps. Leave it overnight to ferment. Make a syrup with sugar and two and a half cups of water. Add green cardamom powder and saffron. Take a squeeze bottle and fill it up with the batter. Heat sufficient ghee in a flat pan. Pour the batter into the hot ghee in a large spiral shape. Turn and fry till both sides are golden. Use up the batter in the same way. Drain and soak in the syrup for at least 15 minutes. Serve ...

1 cup chicken mince 1 cup whole wheat flour (atta) 1 cup gram flour (besan) Salt to taste 1 tsp turmeric powder 1 tsp chaat masala 4 green chillies, chopped 1 tbsp pomegranate seeds (anardana) 1 medium onion, finely chopped 2 tbsps fresh coriander leaves, chopped 1 egg 1 tbsp oil Mix wheat flour, gram flour, salt, turmeric powder, chaat masala, green chillies, pomegranate seeds, onion, coriander leaves, chicken mince and egg. Add a little oil and enough water to knead into a soft dough. Divide dough into equal portions. Grease your palms and roll the portions into balls. Heat a tawa. Roll the balls in flour and roll out into thick paranthas. Place the parantha on the hot tawa and cook on medium heat on both sides. Dribble some oil and when one side turns golden, flip and dribble ...

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.