BENDEKAAYI GOJJU

Chef: Aditya Bal Vegetarian-Indian-Veg Ingredients: 250 gm bhindi (ladyfingers) 1 tbsp tamarind extract pinch of jaggery salt to taste oil Ingredients for dry masala: 1 tsp fenugreek seeds 1 tsp sesame seeds 1 tsp cumin seeds Ingredients for masala paste: 10-12 strands of green coriander 1 cup desiccated coconut 1 tsp mustard seeds 1 tsp uncooked rice 1 tsp turmeric powder 3-4 green chilies Ingredients for tadka: 3 whole dry red chilies tsp mustard seeds Method: Heat 3-4 tsp of oil and start shallow frying the bhindi. In another pan, dry roast all the ingredients for dry masala and grind them together into a powder. Then, grind together all the ingredients for the masala paste with the powdered spices and a dash of water. To the bhindi, add the tamarind extract and salt. Crumble the jaggery over it and add 1 tbsp of masala paste. Mix well, pour in some water and cook for 5-7 minutes. In another pan, heat 2 tsp of oil, add the ingredients for tadka and saut for about 30 seconds without burning them. Pour the tadka over the bhindi and serve hot

Crispy Andhra Bhindi

Ingredients: 1/2 kg bhindi oil - for deep frying 3-4 tsp jeera 4 tsp dhania seeds 4 tsp peanuts 4 tsp chana dal 7-8 red chillies 10-12 garlic cloves - crushed

3-4 tsp grated coconut salt - to taste Method: Dry roast the jeera, dhania, peanuts, chana dal and red chillies. Keep aside to cool and then grind them together. Mix in the crushed garlic, coconut and salt. (This masala can be stored for six months in an air tight jar in a refrigerater.) Heat oil and deep fry the bhindi. Remove and sprinkle the masala over it. Mix well and serve hot.

Tomato Curry
Ingredients: 6 tomatoes 1 tbsp besan 2 curry leaves oil 250 gm moong dal 1 tsp jeera 3 cloves 2 big elaichi 2 sticks of dalchini 3 green chillies - chopped 1 tsp ginger - chopped 1 tsp garlic - chopped 1 cup peas 1 potatoes half lauki 1 carrot 4 bhindis 2 tsp garam masala powder 2 tsp dhania powder salt - to taste Method: Pressure cook the tomatoes and moong dalalong with salt and green chillies. Let it cook for upto three whistles. Keep aside to cool and then make a paste out of it. Heat oil in a pan and add cumin seeds, kadi patta, laung, elaichi, dalchini, ginger, garlic and saute. Add besan and keep stirring so that no lumps are formed. Keep mixing till the besan turns brown in colour. Add peas, potatoes, bhindi, lauki and carrot. Add little water and tomatoes and let it boil. Add garam masala, dhania powder, haldi and salt. Let it boil for some time. Serve hot with rice.

Spanish Omelette
Ingredients: 7-8 eggs 2 onions - finely chopped 5-6 potatoes - finely chopped 3 tbs coriander leaves - chopped

3-4 green chillies - chopped 2-3 slices of cheese 6-7 tbsp oil salt - to taste pepper - to taste Method: Heat oil in a pan and lightly brown the onions till they become light brown in colour. Keep aside. Heat oil in another pan and saute the potatoes. Add salt and fry till they turn brown. Beat eggs in a bowl, add salt and pepper, coriander leaves, onions, green chillies, cheese and fried potatoes. Mix well. Take another pan and heat oil. Pour in the egg mixture. Cover and cook for sometime on low flame. Gently flip it and cook the other side well. Serve hot.

Dum Aloo
Ingredients: 1/2 kg potatoes - medium sized oil 5 tbsp oil water 1 tsp Kashmiri red chilli powder 2 1/2 tsp garam masala 2 tsp saunth 1 tsp saunf powder 2 green cardamom 3-4 tsp of curd salt - to taste Method: Cut the potatoes in half, deep fry them and keep aside. Prick the potatoes with a toothpick and keep aside. Mix all the dry powders in a bowl. Add enough water to the bowl to make a paste. Heat the oil in a pan and add the cardamom. Pour in the paste and stir for about 4-5 minutes. Add the potatoes and mix well. Then mix in the curd. Cover and cook for five minutes. Serve hot with rice.

Lauki Ki Yakhni
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Chef: Aruna Sharma Ingredients: 8-10 round pieces of lauki 2 tsp ghee 3-4 tbsp chopped onions - browned with khada masalas

1 cup dahi - mixed with a pinch of maida 2 tsp saunf powder 1 tsp saunt (dry ginger powder) 3 tbs cream 1 tsp dhania powder 1/2 tsp jeera powder 2-3 hari elaichi salt - to taste Method: Lightly fry the lauki in ghee and keep aside. In another pan heat ghee and add the browned onions, stir well. Add the dahi and stir well till it boils. Then add the saunf and saunt, stir again. Mix in the cream stirring all the while. Now add the dhania powder, salt, jeera powder and hari elaichi and mix well. Place the lauki pieces in the gravy, gently mix it together and cook for a few minutes.
Garnish with dhania leaves or pudina leaves and serve.

Masala Bhindi
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Chef: Marut Sikka/Chef Mohammad Ilyas Ingredients: 250 gm bhindi 1 small bowl of water 7-8 tbsp mustard oil 1 tsp jeera seeds 1 tsp fennel seeds 1 small bowl finely chopped onions 1 tsp chopped ginger 1/2 tsp turmeric powder salt - to taste 1 tsp fennel powder 1 1/2 tsp amchoor powder 1/4 tsp pepper powder 1/2 tsp sugar 1 tsp lime juice Method: Heat oil add jeera and fennel seeds, let them splutter. Add the onions and lightly brown them. Add ginger and some water, stir. Add the turmeric powder and stir again. Mix in the bhindi. Pour in the rest of the water and continue stirring. Mix in the bhindi well and add the salt. Sprinkle fennel powder, amchoor powder and sugar. Mix again and sprinkle the pepper powder.

Add the lime juice, stir well and serve.

Paneer Jhalfrezie
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Chef: Niru Gupta Ingredients: 300 gm paneer - cubed 2 tbsp oil 1 tsp cumin seeds 1/2 cup onion - chopped fine 100 gm capsicum - cut into cubes similar to paneer 10 button onions (shallots) - peeled and halved 1/4 cup tomato puree 1 tsp ginger paste 1 tsp garlic paste green chillies - chopped fine salt to taste 2 tsp Kashmiri chilli powder 1 1/2 tsp garam masala 3 tomatoes, cut into quarters coriander leaves Method: Heat oil in a pan and add cumin seeds to it. When the seeds splutter add the onions and stir fry over high heat till they turn light brown in colour. Add the capsicums, button onions, tomato puree, ginger-garlic pastes, green chillies, salt and chilli powder. Stir fry over high heat till the oil starts separating. Add paneer and tomato. Saute for 2-3 minutes. Sprinkle garam masala and stir fry to mix well. Garnish with coriander leaves and serve.

Khatte Meethe Baingan

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Chef: Aruna Sharma Ingredients: 200 gm small baingan (brinjals) mustad oil - for deep frying 1/4 tsp heeng 11/2 tsp ginger-garlic paste 1/2 tsp cumin seeds 4-5 whole red chillies 2 tsp saunf powder 2 tbs tomato puree 1 tsp red chilli powder salt - to taste 1/4 tsp haldi powder

1/2 tsp dhania powder 1/2 tsp jeera powder 2-3 tsp dhania leaves - chopped 6-7 tbsp imli mixture Method: For imli mixture Boil water and add sugar,accordingf to taste and add the imli pieces in it. Let it boil for about 10-15 minutes or till the mixture becomes thick in consistency. Strain the mixture and keep aside. For the baingan First cut each baingan lenthwise into four pieces. HEat oil and deep fry them. Keep aside. In another pan, heat 3-4 tbsp of mustard oil, add heeng and ginger-garlic paste to it. Stir well. Add cumin seeds, whole red chilles and saunf powder. Stir again. Add the tomato puree and keep stirring. Mix in all the powdered masalas and salt. Garnish with coriander leaves and pour the imli mixture over it. Stir well and add the fried baingan. Cover and cook for about 8-10 minutes. Serve hot.

Chakh Le India!
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MANGSA POORGA
Chef: Aditya Bal Ingredients: kg boneless mutton 1 onion - chopped 2 tomatoes fresh coriander Ingredients for marination: 3 tbsp curd 1 tbsp ginger paste 1 tbsp garlic paste 1 tsp black pepper powder 1 tsp turmeric powder salt to taste Ingredients for garam masala: 4-5 cloves 1 brown cardamom an inch of cinnamon 5-7 black peppercorns 3 green cardamoms an inch of mace

Method: Coat the mutton with all the ingredients for marination. Leave it to marinate for an hour. Grind all the ingredients for garam masala together, keeping them whole. Heat mustard oil in a pan. Slightly roast the garam masala in it. Add the onion and saut till it turns transparent. Add one chopped tomato. Stir well. Finally, add the marinated mutton and coat it well with the masala. Leave it to cook for about 20 minutes. Garnish with tomato and coriander. Serve hot

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MAANGA PULISSERRY
Chef: Aditya Bal Ingredients: 2 mangoes, chopped 2 cups of grated coconut 1 tsp turmeric powder 2 green chilies 1 tsp cumin seeds 2 cups of curd 2 slit red chilies 1 tsp mustard seeds 8-10 curry leaves oil salt to taste Method: Blend the coconut, turmeric, cumin seeds and green chilies together, along with some water, making it a paste. Heat a tsp of oil in a pan. Add the ground paste to it. Cook on simmer for 2-4 minutes. Add salt, water and curd. Mix well. Add the mangoes and let it simmer for 5-7 minutes. For the tadka, heat 2 tsp of oil. Add the red chilies, mustard seeds and curry leaves. Pour the tadka over the mango curry and serve ho

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MANGALOREAN PINEAPPLE CURRY

Chef: Aditya Bal Ingredients: 1 kg chicken 1 green mango, chopped pineapple, chopped tsp red chili powder tsp turmeric powder 1 tsp palm sugar oil salt to taste fresh coriander for garnishing Ingredients for dry masala: 1 tsp sesame seeds 1 tsp fenugreek seeds (methi) 1 tbsp grated coconut Ingredients for tadka: 1 tsp mustard seeds 6-7 curry leaves Methods: In a pan roast the ingredients for the dry masala, then grind or pound them together. Blend the pineapple and green mango together into a thick puree. Sear the chicken in 3 tbsp of oil and some salt till it is half cooked and turns golden brown. Remove from pan and keep aside. Pour the pineapple puree into the same pan with the left over oil from the chicken. Mix in the red chili powder, turmeric powder, salt and palm sugar. Add the ground dry masala and a dash of water. Stir well for a few minutes. Now add the chicken to the gravy and cook till tender. Heat 2 tsp of oil in another pan. Saut the ingredients for tadka till they crackle. Pour the tadka over the chicken. Garnish and serve hot

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PUMPKIN AND POTATO VEGETABLE

Chef: Aditya Bal Ingredients: 450gms pumpkin, cubed 450gms potatoes, cubed 1 cup of water 2 tbsp ghee (clarified butter) 1 tbsp onion seeds (kalongi) 1 tsp meethi seeds 1 tsp mustard seeds 1 inch of cinnamon 3-4 green cardamoms 2 bay leaves A pinch of heeng (asafetida) 1 tsp coriander powder 1 tsp cumin powder 1 tsp turmeric powder 1 tsp red chili powder 1 tomato, chopped 1 tsp chaat masala 1 tbsp curd 1/2 tsp sugar salt to taste Method: Heat the ghee; add the onions seeds, meethi seeds, mustard seeds, cinnamon, cardamoms and bay leaves. Stir till they crackle. Tip in the coriander powder, cumin powder, turmeric powder, and hing and red chili powder. Add the tomatoes and cook till they soften. Now, add the pumpkin and potatoes with a cup of water. Cover and cook for 15-20 minutes. Then sprinkle the sugar, chaat masala and salt. Mix well and serve hot
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STUFFED CAPSICUM
Chef: Aditya Bal Ingredients: 2 tbsp oil 3 - 4 capsicums (bell peppers) 1 cup of carrots, finely chopped 1 cup of cabbage, finely chopped 1 tsp mustard seeds 1 tsp coriander powder 1 tsp turmeric powder 1 tsp red chili powder salt to taste 3 tbsp carrots - for garnishing 3 tbsp cabbage - for garnishing

Method: Slice off the top of the capsicums. Scoop out the inside keeping them hollow. Heat 1 tsp of oil in a pan; add the mustard seeds, allowing them to splutter. Add the cabbage and carrots and mix well. Sprinkle the turmeric powder, salt, coriander and red chili powder and mix again. Cover and let this mixture cook in its steam for five minutes. Now stuff the capsicums with the mixture and fry them in one tbsp of oil. Cover and simmer for 10-12 minutes till the capsicums become tender. Garnish and serve
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SALAD OF BABY LETTUCE AND CITRUS FRUITS WITH FETA

Chef: Aditya Bal Ingredients: Large salad bowl full (approx 250 gm) - Assorted baby lettuce romaine, cos, red leaf, lambs, curly endive etc. cleaned thoroughly and chilled 250 gm assorted citrus fruits pomello, grape fruit, Malta orange, sweet lime and lemon. Peel the skin, hold the fruits over a bowl and cut into neat wedges. Hold the juice that drips while cutting for later use cup citrus juice reserved from above 1 cup onions thinly sliced hold in ice to crisp 1 cup Olives green and black avoid stuffed olives cup capers salt washed off cup cherry tomato 200 gms of feta 2 tbsp extra virgin olive oil Sea salt 1 tea spoon or to taste Crushed pepper to taste Method Mix all the ingredients, except the feta cheese, juice, oil and seasonings together in a large salad bowl. Whisk the oil and citrus juice together, season with the salt and pepper. Pour the dressing over the salad and toss well. Sprinkle the feta cheese over the salad. Serve immediately

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PAN SEARED GROUPER

Chef: Aditya Bal Ingredients: 2 fillets of grouper or Surmai with skin 2 tbs ghee 1 tbs butter 2 carrots, sliced long 10 french beans, cleaned 4 tsp of lemon juice Salt & pepper to taste Ingredients for the sauce: 1 tbsp butter 100 ml cream 5-6 shallots, finely sliced 1 tbsp strong mustard paste or kasundi 2 tsp parsley, finely chopped Ingredients for the Tempering: 2 tsp extra virgin olive oil 1/4 tsp mustard seeds 2 dry red chillies Method: Boil the carrots and beans for 2-3 minutes. Add a dollop of butter and season with salt & pepper. Toss and keep aside. Season the fish with salt, pepper & 2 tsp of lemon juice. Heat the ghee in a pan and place the fish, skin side down. Cook on a low flame till the skin is nice and crisp. Turn off the gas and turn the fish over to cook in the residual heat. For the Sauce: While the fish is cooking, in another pan saut the shallots in butter till soft. Stir in the cream, mustard paste and 2 tsp of lime juice. Sprinkle the parsley, salt & pepper over and cook in a low heat for about 2-3 mins. For the Tempering: In another pan heat the olive oil and add the ingredients for tempering. Cook for 30 secs till they begin to crackle. Plating: Place the fish on serving plate. Spoon the sauce over the fish. Top it with the tempered spices. Serve with the boiled vegetables on the side.

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HIT WICKET SAUSAGES

Chef: Aditya Bal Ingredients: 1 pack of cocktail sausages 1-2 tbs of barbeque sauce 2-3 tsp of lime juice salt and pepper to taste Method: Heat oil and cook sausages on slow fire for 4-5 mins. Sprinkle salt and pepper. Glaze the sausages with the barbeque sauce and mix well. Add the lime juice, toss and serve
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KNIGHT RIDER DIP

Chef: Aditya Bal Ingredients: 2 packets of tortilla chips 3 tomatoes, diced & de-seeded 2 cloves of garlic, finely chopped 2 spring onions, finely chopped 1 tbsp jalapenos, finely chopped 1-2 tbsp of coriander leaves, finely chopped salt & pepper to taste Method: Grind or pound two tomatoes, the garlic and spring onions. Pour the mixture in a serving bowl with the remaining diced tomato. Add the salt & pepper, coriander and jalapenos. Mix well and serve with tortilla chips

BOWLED OVER BURGER

Chef: Aditya Bal Ingredients: 5 chicken patties 5 burger buns 5 cheese slices 5 pineapple rings 6 tbsp olive oil 1 onion, cut in rings 2 tbsp hot & sour sauce salt & pepper to taste Method: Heat two tbsp of oil and lightly saut the onions. Season them with salt & pepper, remove and keep aside. In the same pan heat 4 tbsp of oil. Cook the chicken patties for 8-10 mins till crispy golden brown.

Place the cheese slices on each patty, cover for 30 secs till they melt. In another pan, glaze the pineapple with the hot & sour sauce. Assemble each burger with a layer of onion rings, a chicken patty and a pineapple ring

HUMMUS
Chef: Aditya Bal Ingredients: 2 cups of chick peas 1 tbs chopped garlic 1 tbs coriander 1 tsp of tahini (sesame paste) 3 tsp of lime juice 2 tbs of olive oil salt and pepper to taste coriander leaves and olive oil Method: Soak the chick peas overnight, boil them and drain the water. Blend all the ingredients together into a thick paste. If required, add some of the drained chickpea water when blending. Pour in a serving bowl. Garnish and serve with pita bread
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DAL WITH RAW MANGO

Chef: Marut Sikka Ingredients: 300 gm toor dal 1 medium size raw mango 3 tbs refined oil 1 tsp yellow chilli powder 3 tsp ginger paste 3 tsp garlic paste 1/2 tsp turmeric powder Lemon juice (optional) For the tempering: 1 tsp ghee A few curry leaves 1 tsp mustard seeds 1 tsp cumin seeds 2-4 whole red chillies 1 tbs chopped garlic Salt Water Method: Soak toor dal for twenty minutes with very little water. Peel the mango and cut it in small cubes. Heat refined oil in a pan, strain toor dal and roast it. Add yellow

chilli powder, ginger paste, garlic paste, turmeric powder and water and cook. Add the mangoes, salt and lemon juice (optional). Take ghee in a pan, add curry leaves, mustard seeds, cumin, red chillies and garlic and fry it. Add half of the tempering in dal and the rest of the tempering is to be used as garnish. Cook for few minutes and serve

HOUMOUS
Chef: Manju Malhi Ingredients: 225 gm chick peas, cooked 2-3 cloves garlic, crushed 2 tbsp tahini paste 4 tbsp olive oil juice of 1 lemon 1 tsp ground cumin tsp salt tsp ground white pepper tsp paprika tsp chilli powder For garnishing: black olives, paprika, olive oil Method: Tip the chick peas into a colander and drain, reserving the liquid and leave chick peas to cool. Blend or mash the chick peas with the remaining ingredients. Add more lemon juice if necessary and add enough of the reserved chick peas liquid to give a soft dropping consistency, not too runny. It is a good idea to add the liquids q little by little. Add the ground cumin. Garnish with a sprinkling of paprika, a significantly placed black olive or two and a drizzling of olive oil
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POTATO SALAD
Chef: Manju Malhi Ingredients: boiled potatoes butter yoghurt mayonnaise Method: Take some yoghurt and tip some mayonnaise into it add some mixed herbs into the dressing, chop some spring onions and add it into the dressing too and just whip it up. Now tip the mixture into the potatoes and finally sprinkle some basil over them. Cover it, place it into the fridge, and serve chilled

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TOMATO RELISH
Chef: Manju Malhi Ingredients: 3 tbsp olive oil 2 tomatoes, finely chopped tsp salt 2 tbsp vinegar 1 red chili, finely chopped 2 tsp brown sugar Method: Heat the oil in a frying pan on a medium to low heat and add the tomatoes, red chili, salt, vinegar and brown sugar. Give it a good mix and cook it for 5-10 minutes until the mixture reduces to a thick sauce

Vegetable Manchurian
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Chef: Niru Gupta Ingredients: 500 gm mixed vegetables - chopped fine or grated 2 eggs - slightly beaten 3 cup refined flour 1 tsp garlic paste 1 tsp ginger paste water oil for deep frying 2 tbsp oil 1 tsp garlic - chopped 1 cup onions - chopped 1 large capsicum - chopped

For sauce 3 tbsp corn flour, blended with 1 cup water 2 tbsp vinegar 2 tsp salt 2 tsp Soya sauce 1 cup tomato puree 2 tbsp chopped celery 1 tsp ajino moto - optional 2 cups water Method: Mix together the vegetables, egg, flour, garlic and ginger paste and enough water so as to have a thick batter. Leave aside for 5-10 minutes. Heat oil and drop heaped teaspoonfuls of the batter and fry till it becomes golden brown in colour. Drain on absorbent paper. Heat the 2 tbsp oil and stir-fry the garlic and onion in it over high heat till the onions look glossy. Add the capsicum and turn around a few times. Add the sauce mixture, and simmer till the sauce thickens and becomes

translucent. Add the fried balls, turn around a few times and serve

Shawarma (Chicken Lebanese Style)

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Ingredients: 1/2 cup malt vinegar 1/4 cup plain yogurt 1 tablespoon vegetable oil salt and pepper to taste 1 teaspoon mixed spice 1/4 teaspoon freshly ground cardamom 8 skinless, boneless chicken thighs 1/2 cup tahini 1/4 cup plain yogurt 1/2 teaspoon minced garlic 2 tablespoons lemon juice 1 tablespoon olive oil 1 tablespoon chopped fresh parsley salt and pepper to taste 4 medium tomatoes, thinly sliced 1/2 cup sliced onion 4 cups shredded lettuce 8 pita bread rounds Method: In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate. Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices. Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top it with tahini sauce

Tossed Salad
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Chef: Niru Gupta Ingredients: 2 medium tomatoes-de-seeded and cut lengthwise 20 lettuce leaves-washed and crisp 1/2 cup carrots-sliced into thickish rounds 1/2 cup cucumber-peeled and sliced into rounds

2 tbsp olive oil 2 tbsp vinegar 1 tbsp honey 2 tsp salt 1/8 tsp pissi kali mirch 1 tsp mustard powder/mustard oil Method: Break the lettuce leaves into small pieces. Mix the oil, vinegar, honey, salt, pepper, and mustard and blend well together. Keep the vegetables and the dressing separately till ready to serve. Mix the two together and serve immediately.