Kitchen Champion

8/3/2019 Kitchen Champion

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Ingredients 6 bread slices

1/2 cup sproutes

1 boiled mashed aloo

1 tbsp grated paneer

kaju kishmis chpped

dhania

salt to taste

amchur to taste

oil

1 spoon cornflour

Method

mix all ingredients except oil and make ballsand put them aside

now take out the side crust of the bread moistenthe bread

take the bread out immedietly and squeez thewater and put the sprout ball into the bread andmake the kofta.

do the same with the remaining and fry them inthe oil

take them out and cut them into pieces andsprinkle dhania and grated paneer.

The shape should be heart shaped

Contestant: AvikaRecipe: Pocket ParcelSender: Maya Fulfagar

Ingredients 1/2 cup Flour (Maida)

1/2 cup Wheat Flour

2 tsp Rawa

1/2 Cup Palak Paste Salt to taste

1/2 tsp baking Powder

Water, 4 -5 cloves

Bharawan (Stuffing)

Boiled Vatana (yellow

peas)

1/2 tsp Green Chilly

Method

Take Maida, Wheat Flour , Rawa , Baking Powderand mix it with Palak Paste. Put salt as required, in

it. Mix it properly

Bharawan: Pour 1 tsp oil in a pan and let it warm.After that, put green chilly, garlic and gingerpaste. Fry the mixture. Then put the crushed greenpeas. Turmeric powder, sugar and salt in it.

Take one steam for a minute and then spread


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Paste

1/2 Tsp Garlic Paste

1/2 tsp Ginger Paste

1/2 Cup Coriander

Chopped

1/2 tsp Sugar

1/2 Tsp Turmeric

Powder

Salt to taste

1 Tsp Oil, Oil for Deep

Fry

coriander on the mixture. Let it be cool for tenminutes and bharawan is ready

Make one chapatti, put the bharawan in centreand fold it like a gift wrap and pack it with aclove. Raw Pocket Parcel is ready

Deep fry the Raw Pocket Parcel and serve theseChapate Pocket Parcels with Imli Chutney.

Go to the TopEpisode 2

Contestant: Divya ThakurRecipe: Kairy aur mirchi ka salanSender: Suhani Modi

Ingredients cup peanuts -

roasted and skins

removed

cup sesame seeds -

toasted

cup sauteed pieces

of shallots or red onion

4 dried red chillies -

toasted

1 teaspoon each -coriander seeds, cumin,

cinnamon and cloves,

toasted lightly and

grated raw mango.

Take them all in a

blender and add about

a teaspoon each -

Method

In a wide skillet, heat about a tablespoon ofpeanut oil. Bring the oil to smoking point. Add andsear mirchi (jalapenos) to sand color. Take carenot to black/burn.

Add the prepared Salan paste to the searedchillies. Add about a cup of water and mix. Havea taste, adjust salt, sour(tamarind), sweet(jaggery)

levels to your liking.

Cover the pot and simmer for about 15 to 20minutes on medium-low heat, stirring in-between.The color of the sesame-peanut sauce darkensand sauce thickens. Mirchi ka Salan will be ready.


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ginger, garlic, salt. Pour in

about a cup of water

and grind to smooth

paste. Add about 2

tablespoon of

aggery/sugar to bring

a sweet tinge.

Contestant: MugdhaRecipe: Ambi Dum PulaoSender: Meenu Mitra

Ingredients 1.5 cup long grained

rice

1.5 cups grated raw

mango

4 tbsp kaju/Badam

Salt to taste

For Masala: 1.5 tsp mustard seeds

1/2 tsp asafoetida

powder

4 red chillies

1 green chilly

1/2 tsp turmeric powder

1/2 cup grated

coconut

For Seasoning: 3 tbsp oil

1 tsp mustard seeds

1 tsp urad dhal

1 tsp channa dhal

1 red chilli (cut into 4

Method

Grind the ingredients for the masala to a finepaste, adding half the grated mango.

Heat 3 tbsp oil, add all the ingredients forseasoning.

When mustard seeds splutter, add the peanuts.

When the daals and peanuts turns golden, addthe remaining grated mango.

Cook for a few minutes on a medium heat till themango is done.

Add ground masala and cook till the raw smelldisappears.

Remove from heat and set aside.

Once the masala is cooked, cook the rice 85%strain and keep aside.zzz


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pieces)

A few curry leaves

For Garnishing: 1 tbsp finely chopped

coriander leaves,Fresh

Mint Leaves and saffron

Strands soaked in Milk

In a deep Vessel put the masala, top it up with therice pour the saffron cover with lid and cook for 10min in Oven, to give dum.

Garnish the mango rice with the finely choppedcoriander leaves and it's ready to serve.


Contestant: BhagwatiRecipe: Meve Mawe Ki TikkiSender: Durga Dave

Ingredients Daanedar Mawa 1/2

kg

Kaju

Badam, Pista, Chironji,

Kismis, Munakka

Kala Namak

Black Pepper crushed

Mint (Pudhina)

Coriander

Green Chilly

Roasted Cumin Powder

Corn Flour For Binding

Method

Chop all the ingredients including dry fruits andthe fresh ingredients, leave the mint and cuminpowder mix together and keep aside

Finely grate the mawa and take out lumps andmake a smooth paste, mix the chopped mintsand the cumin powder

Make small balls from the mawa.

Fill the mixture in the the centre of the mawa ball

and roll it back. Pat into a tikki shape.

Dust with corn flour

Shallow fry the tikkis in ghee till golden fry

Serve with Khajoor chutney


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Contestant: SiyaRecipe: Chene Ki TikkiSender: Sunita Singh

Ingredients Chena 1/2 kg

Ginger/ Garlic paste

Garam Masala

Dalchini Powder

Chopped Coriander

Green Chilly

Refined Flour

Roasted channa Dal

powder

Salt

White Pepper powder

Chilgoza (Pine nut )

Method

On a flat surface finely mash the chena, addroasted chana dal powder and all the freshingredients chopped

Make small tikkis of even size

Slightly dust with refined flour

Cook on a tawa in Desi Ghee


Contestant: SuhaniRecipe: Potato Rice PoppersSender: Rekha Jaiswal

Ingredients Method


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Left Over Rice

Leftover Alloo Sabzi

Left over Cheeze

Green of Spring Onions

Red Chilly Powder

Chat Masala

salt

Oil For Frying

Mash the Leftover Aloo bhaji, Mix with Red ChillyPowder, Chopped Spring Onion Greens and ChatMasala Check the Seasoning .Make smallevensize balls and keep aside

Break small pieces from the left over cheeze

Stuff the Evensize balls with the cheeze

Spread the left over rice in a flat platter

Moisten your hand with some water, roll themixture ball in your hand to moisten it and coatwith the rice

Deep Fry till golden Brown

Contestant: SudhaRecipe: Adraki dal ke kababSender: Zeba Bano

Ingredients Leftover Black Dal

Ginger

Onion

Peanut

Garam Masala

Kala namak Green Chilly

Kismis

Ghee/ Oil / Butter

Besan for Binding

Method

Strain the dal to get the grains,keeping the liquidaside

Mix Chopped Ginger, onion,peanut, Green

chilly, Kismis with the strained Urad Dal check theseasoining with Garam Masala and Kala Namak

Now check the consistency with adding besan,bring it to a paste consistency and make flatkebabs of even size

Finally Coat them with besan again and cook on


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a flat tawa in ghee till crisp and goldenGo to the TopEpisode 5

Contestant: MughdaRecipe: Kachori Chat

Ingredients Kachori - 1 or 2

Murmura - 1 bowl

Mint leaves - 1 bowl

Dhania-1 bowl

Aloo boiled-2

Tomato chopped-half

bowl

Onion chopped-half

bowl

Raw mango slices-3-4

Lemon juice- few drops

Salt-acc to taste

Aamchoor-1/2 spoon

Red chilly powder-1

small spoon

Peanuts-half bowl

Sev thin-1 small bowl

Sev thick-1 small bowl

Green chilly chopped-

3-4

Tamarind paste-1spoon

Sprouts- 1 bowl

Dahi-1 bowl

Farsan-1 bowl

Sugar-1 small spoon

Kali mirch powder-to

taste

Method

Take a kachori empty out the masala bymaking a hole on the softer side of the Kachori.

Take a bowl mash potatoes,onion,greenchilli,dhania,sprouts,salt,red chilli powder,chaatmasala,lemon juice,raw mango.

Stuff the kachori with this mixture and sprinkle

some salt and red chilli powder.

Also add some green chutney (Made by mixingMint Leaves, Pudhina, Chilly, Lemon and Salt ) andtamarind chutney (Made by Mixing TamarindPaste, Sungar , A Pinch of Salt and water).

Take a plate and make a layer of mashedpotatoes and farsan.

Place the kachori on top of this layer and then

pour some dahi on it.

Garnish it with thin sev and coriander.


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Garlic-2 pieces

Contestant: SiaRecipe: Samosa Chat

Ingredients Samosa-2 or 3

Murmura - 1 bowl


Dhania-1 bowl

Aloo boiled-2

Tomato chopped-half

bowl

Onion chopped-half

bowl



Salt-acc to taste

Aamchoor-1/2 spoon

Red chilly powder-1

small spoon

Peanuts-half bowl




3-4

Tamarind paste-1

spoon

Sprouts- 1 bowl Dahi-1 bowl

Farsan-1 bowl

Sugar-1 small spoon


taste

Garlic-2 pieces

Method

Take the samosa and remove the half stuffingfrom it by making a hole in the middle. Keep thestuffing aside for the side salad.

Now take tomatoes ,green chilly,onion , sevthin,dhania,red chilli powder,aamchoor,kalimirch,chaat masala,lemon,salt.

Fill this mixture in the samosa and add somemint leaves and salt. Add dahi and chaat masala.

Now for the side salad take the removed stuffingadd sprouts,peanuts and the seasoning.

For the chutney- takecoriander,pudhina,salt,lemon juice,green chillygrind all this in the mixer.

For serving- place the stuffed samosa in a plateand then in side place the side salad.

Garnish it with lemon slices and raw mangopieces


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Contestant: BhagwatiRecipe: Batata Wada Chat

Ingredients Vada-3-4

Murmura - 1 bowl


Dhania-1 bowl

Aloo boiled-2

Tomato chopped-half

bowl

Onion chopped-half

bowl



Salt-acc to taste

Aamchoor-1/2 spoon

Red chilly powder-1

small spoon

Peanuts-half bowl




3-4

Tamarind paste-1

spoon

Sprouts- 1 bowl

Dahi-1 bowl

Farsan-1 bowl Sugar-1 small spoon


taste

Garlic-2 pieces

Method

For the 1st layer - take sprouts,onion,tomato,redchilli powder,chaat masala,dhania,salt,lemon andmix them all.

For the 2nd filling- take rawmango,farsan,tamarind chutney,salt,chaatmasala,kali mirchi,aamchoor mix them all.

For the chutney- coriander,pudhina,greenchilli,sugar,nimbu,salt,garlic grind them all in themixer.

Now cut one vada bt do nt separate them.

Now take 2nd vada and smash it on a plate andthen put the 1st mixture on it.

Take the cut vada and fill it with 2nd mixture andthen place it on top of the sprout layer.

Garnish with papdi and coriander and lemonslices.


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Contestant: SuhaniRecipe: Dhokla Chat

Ingredients Dhokla-3-4

Murmura - 1 bowl


Dhania-1 bowl

Aloo boiled-2

Tomato chopped-half

bowl

Onion chopped-half

bowl



Salt-acc to taste

Aamchoor-1/2 spoon

Red chilly powder-1

small spoon

Peanuts-half bowl




3-4

Tamarind paste-1

spoon

Sprouts- 1 bowl

Dahi-1 bowl

Farsan-1 bowl Sugar-1 small spoon


taste

Garlic-2 pieces

Method

For the kairi chutney- take pudhina,fewpeanuts,kairi,garlic,dhania grind them in themixer.

For the 1st stuffing take farsan,tomato,onion,saltand mix them.

For the 2nd stuffing take sprouts,dahi,salt,redchilly powder and mix them.

Now cut the dhokla into two pieces horizontallyand then place the stuffings into them.

Now garnish it with green chutney,tamarindchutney.



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Contestant: GuddanRecipe: Ichchakdana Tomato SurpriseSender: Sarita Khurana

Ingredients Green Tomatoes

Black channa Boiled

Dahi

Channa Masala

Powder

Chat Masala

Green Chilly

Onions

Ajwain

Salt

Besan

Method

Cut the top of the tomato and retain itseparately

Scoop out the seeds of the tomato and alsokeep separately

In the boiled black channa, add channamasala, chat masala , green chilly onions ,ajwainand salt

Now fill this mixture in the tomatoes

Mix the curd and besan together to form a paste

In a pan heat the besan and curd mixture

Simmer the gas, place the filled tomatoes in thepan with the yougurt and besan mixture

cook for 6 to 8 mniutes with the lId on, once thetomatoes are cooked serve with cooked dahi andbesan mixture


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Contestant: RewaRecipe: Kachhe Kele aur akhrot ka melSender: Eva Shroff

Ingredients Raw banana

walnuts

corriander

Mint leaves

roasted chana daal

powder

yellow chili powder

nutmeg

fresh ginger

rice flour

lemon juice

Method

grate the raw banana, add lemon juice andspices.addthe chopped ingredients

and make a dry paste checking the consistencywith roasted chana powder.

break the walnuts in half, make even sized golisof the paste, fill wittwo to three

pieces of walnut and form a flat pattice.

coat with rice flour and steam in a steamer orsaute in a nonstick pan using very few drops of oil,till golden in colour.



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Contestant: AmbaRecipe: Karele ka dulmaSender: Natasha Azad

Ingredients Karela - 6 nos

Onions - 3 nos

Garlic - 6 pieces

Coriander Powder- 1

tsp

Turmeric Powder - 1tsp

Aniseed powder - 1 tsp

Aniseed - 1.5 tsp

Kalonji- 1/4 tsp

Chironji - 1 tsp

Cashewnuts - 5 nos

Mango Powder - 1/2 tsp

Salt - 4 tsp

Ghee - 150 gm

Method

Wash gourds, scrape skin. Cut off top and keepaside.. Gently scrape off inner flesh.

Soak the gourds in 3 tsp. salt and 1/2 lt. water for10 minutes.

Grate onions, extract juice of garlic, roastaniseed and kalonji and grind.

Heat oil. Sprinkle with the garlic juice, sauteonions, and then add all the dry masalas, nut

paste and salt. Remove and keep.

Drain the karelas, fill with spice mixture, andsecure filling in by tying.

Heat ghee in a kadhai, and cook the karela tilldone. Drain off excessive oil. Serve hot withchapatis

Contestant: AmmajiRecipe: Anjeer dum gatte ki sabji

Sender: Santosh Goyal

Ingredients For Gatte ajwain - 10 gms

besan - 500 gms

kasoori methi - 10 gms

salt - 20 gms

Method

- For Gatte

Mix the ajwain, besan, kasoori methi, salt and


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cooking soda - 5 gms

oil - 1000 g

ginger garlic paste - 25

gms

figs - 200 gms

For Gravy ghee - 100 gms

cumin seeds - 20 gms

asafoetida - 5 gms

tomatoes - 100 gms

red chili powder - 10

gms

tumeric powder - 10

gms

coriander powder - 10

gms

salt - 20 gms

coriander leaves - 50

gms

green chillies - 50 gms

yoghurt - 1000 gms

soda, refined oil, ginger garlic paste and figs.

Add water and make a soft douhg

Pin the dough and cut in equal quantities. Placechopped figs between the two sheets

and roll dough again. Cut into 3cm rounds andpar boil these in salted water.

Refresh and dry and shallow fry them till crisp

- For Gravy

heat some ghee in a pan and fry thecuminseeds, asfoetida

Add tomato paste and tomatoes and simmer for10 minutes.

add curd, chilli powder, tumeric,corianderpowder, salt and a touch of water. Bring to the boiland simmer for 15-20 minutes.

Add gatta's to the gravy and simmer for 10-15minutes.

Place into a service bowl and garnish withchopped coriander and green chilies.


Contestant: BhagwatiRecipe: Mocktails/ CoolersSender: Isha Singh, Shweta Ojha


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Ingredients Few sprigs mint

1 tsp caster sugar

Juice 1 lime

1in/2cm piece

cucumber, thinly sliced

Your favorite sparkling

water, chilled, to taste

Method

Chop a few mint leaves and mix with sugar.

Rub a little lime juice round the rim of a prettyglass and dip in the minted sugar. Leave to dry.

Mix the rest of the lime juice, cucumber andmint - some chopped and some whole - in a jugand chill.

To serve, pour lime and cucumber into theprepared glass and top up with chilled water totaste.

Contestant: AnandiRecipe: Mocktails/ Coolers

Sender: Lisa Alwa, Harleen Kaur Chabra, Akanksha Mathur

Melon Lemonade:Ingredients 1 lemon

100g/4 oz caster sugar

100g/4 oz fresh Melons

Few drops vanilla

essence

Crushed ice

Sparkling water, iced,

to top up Sprigs of lemon blam, to

decorate

Method

Trim the ends off the lemons, scoop out andchop the flesh and place in a blender with thesugar, Melons, vanilla and ice

Blend for 2-3 minutes or until there are no lumps

Strain into tall glass and top up with ice cubesand water. Finish with sprigs of lemon balm

Cocobelle:Ingredients 3 measures cold milk

1 measure coconut

Method

Whizz the first four ingredients in a blender until


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cream

2 scoops vanilla ice

cream

3-4 ice cubes

Dash grenadine

Long-shred coconut,

toasted, to decorate

slushy

Chill a tall glass and gently dribble a fewsplashes of grenadine down the insides

Pour in the slush slowly so not all the color isdissolved immediately and sprinkle with toastedcoconut or flakes of fresh coconut

Sweet dreamer:Ingredients 1 measure orange juice

2 measures passion fruit

nectar or juice

1 small banana

ripe mango or

papaya

Few drops vanilla

essence

Crushed ice

Method

Whizz all the ingredients together in a blender orprocessor until smooth and yet slushy.

Pour into large cocktail glasses or goblets


Contestant: Divya ThakurRecipe: Murg Purdah PulaoSender: Sneha Advani

Ingredients

Chicken - 1k.g/2.2lb Basmati Rice -

1k.g/2.2lb

Onions - 6 medium

sized (long thinly sliced)

Tomato - 6 medium

sized (chopped)

Ginger Garlic paste - 1

Method

Biryani Masala or Gravy:

In a heavy bottomed deep pan, heat the oil onmedium heat.

Add bay leaves, 3 cinnamon, 4 cloves, 2


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cup or 6-8 tablespoons

Mint (Pudina) - 1 bunch

Coriander (Cilantro) -

1/2 bunch

Green Chili - 6 nos

(Whole)

Lemon - 1 medium

sized

Red Chili powder - 1 1/2

tablespoon

Oil - 250ml / Ghee

Curd or yogurt - 1 to 1

1/2 cup

Turmeric powder - 1/4

teaspoon

Bay leaves (Biryani leaf)

- 1

Cinnamon (Patta) - 6

nos

Cloves (Lavang) - 8 nos

Cardamom (Elaichi) - 4

nos

Salt - 3 tablespoons

(Powdered) or 2 handful

(rock salt)

cardamom and onions.

Fry the onions until golden brown

Add ginger-garlic paste and fry until the rawpungent smell of the paste leaves.

Keep aside a hand full of Mint and add the restto the pan. At this stage add the coriander as well.Fry for 5-10 minutes until you get a nice aroma.

Now add the chicken and mix the content of thepan thoroughly.

Add turmeric powder and 1 1/2 tablespoon ofsalt. Mix well and cook for 5 minutes.

Add tomatoes to the pan and cook until it getssoft and mushy.

Now is the time for curd (yogurt) and chilipowder.

Cover the pan with a lid, reduce the heat andcook for 10-15 minutes until you see some oilfloating on the top.

At this stage remove the pan from the heat.

Now empty nearly 3/4 of the pan contents into aseparate container and set it aside.

Rice Preparation:

Soak the basmati rice in cold water for 15minutes.

Meanwhile take a large container with sufficient

water. Bring it to boil.

When boiling add the remaining mint, cloves,cinnamon and cardamom.

Now drain all the water from the soaked riceand add it to the container. Add 1 1/2 tablespoonsalt.


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Cook the rice until it is 3/4 done.

Now take the container off the heat and drainthe remaining water from the rice.

Layering the Biryani and Dum cooking:

In the same pan where you had 1/4 of thebiryani gravy, add a layer of cooked rice. Thenadd another layer of the biryani gravy (that waskeep aside in a seperate container) and top itwith rice. Repeat until all the rice and biryanigravy is layered. Also squeeze or add a little bit oflemon juice on every layer during the layeringprocess.

Finally cover with roti purdah apply ghee, andcoriander.Cook in a microwave oven for 4-5minutes.

Contestant: SudhaRecipe: Kalimirch aur soyabean Ki BiryaniSender: Nimita Upadhyay

Ingredients Soyabean 1 Cup

kilogram rice, soaked

1 cups Salt to taste green cardamoms 4

black cardamoms 3

cloves 3

one-inch sticks

cinnamon 2

oil + to deep fry 3

tablespoons

Method

Drain and parboil rice in six cups of water

adding a little salt and two green cardamoms, twoblack cardamoms, cloves and one stick ofcinnamon. Drain when parboiled. Refresh in coldwater and drain again

Heat sufficient olive oil in a kadai and Boil theSoyanbean and deep fry it. Drain and place onabsorbent paper and set aside. Deep-fry half the


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onions, thinly sliced 4

medium

caraway seeds (shahi

eera) teaspoon

ginger paste 1

tablespoon

garlic paste 1

tablespoon

turmeric powder 1

teaspoon

roasted cumin powder

1 teaspoon

coriander powder 2

teaspoons

chilli powder 2

teaspoons red

tomatoes, chopped 3

medium

yogurt, whisked 1

cups

chopped fresh

coriander leaves 2

tablespoons

saffron strands 5-6

milk 2 tablespoons

garam masala powder

1 teaspoon

fresh mint leaves, hand

torn 10-12

kewra water 1

tablespoon

Pepper corns

onions in the same oil till golden brown and crisp.Drain and place on absorbent paper and setaside

Heat three tablespoons of olive oil in a deepthick bottom pan. Add caraway seeds andremaining green cardamoms, black cardamomand crushed cinnamon. Add remaining onionsand saut for a while. Add ginger paste, garlicpaste and continue to saut. Add turmericpowder, roasted cumin powder, corianderpowder, red chilli powder and tomatoes. Continueto saut for two to three minutes. Add friedackfruit and stir. Add yogurt, salt and corianderleaves

Dissolve saffron in lukewarm milk and set aside

Take a large bowl, arrange half of the jackfruitmixture in it. Over this spread a layer of rice.Sprinkle saffron milk, garam masala powder, afew mint leaves and a few drops of kewra water.Arrange the rest of the jackfruit mixture. Coverwith rice. Garnish with fried onions, a few mintleaves and remaining kewra water.

Finally cover with roti purdah apply ghee, kesarand coriander.Cook in a microwave oven for 4-5

minutes.



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Contestant: AmmajiRecipe: Paneer Kathi Kabab

Ingredients 250g paneer, cut into

cubes

1 teaspoon ginger

paste

1 teaspoon garlic paste

1 teaspoon chilli paste

salt to taste

2 tablespoons oil

1 teaspoon jeera

powder

1/2 teaspoon chat

masala

4-5 rotis

4-6 tablespoons pudina

chutney

2 medium onions, sliced

thinly

2 green chillies,

chopped finely

fresh dhania leaves

Method

Marinate the paneer cubes with ginger, garlic,green chilly paste and salt for 30 minutes.

Heat the oil in a frying pan over medium-highheat. Fry paneer cubes in it until browned. Addeera powder, chaat masala and check to see ifthe seasoning is to your taste. Mix in the onion.

Now start making the kathi rolls. For this, put 1teaspoon of oil on a tawa and lightly heat therotis. Smear each roti with 1 tablespoon of pudinachutney.

Place 6 to 8 pieces of cooked paneer, somechopped onions, green chillies and corianderleaves on each roti. Sprinkle salt. Roll the rotitightly over the filling. Serve.

Contestant: SudhaRecipe: Puff rolls

Ingredients Milk- 2 tsp

Maida- 1 Cup

Rava- 1/2 Cup

Salt

Oil- 3 tsp

For the Filling:

Method

To prepare the dough: Mix maida, rava, milk, oil,salt & water & knead well to make a smoothdough (reserve 1 tablespoon of maida forsealing).


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Onion- 1 (chopped)

Potatoes- 4 (boiled &

mashed)

Ginger, Garlic & Green

chili Paste- 2 tsp

Cilantro (chopped)

Red chili powder- 1 tsp

Turmeric powder- 1/4

tsp

Garam masala

powder- 1 tsp

Salt

Oil

Cover the dough with a wet cloth and set aside.

Filling: Mix the boiled potatoes, chopped onions,ginger, garlic, chili paste, red chili powder,turmeric, garam masala powder, cilantro & salt.

Mix the remaining maida with some water tomake a paste.Make lemon sized balls out of thedough.Roll into thin round chappathis.

Keep some filling at one end of the chappathiand roll towards the other end.Seal the edgestogether using the maida paste.

Prepare all the rolls in the same manner.

Heat oil in a pan and deep fry few rolls at a time

until brown.

Repeat this until all the rolls are fried.

Contestant: AmbaRecipe: Curried Kidney Bean Wrap

Ingredients For wrap: 1 cup whole wheat

flour/atta

3/4 cup maida/allpurpose flour

pinch of baking pwd

1/2 tsp salt

water to knead the

dough

For kidney bean filling:

Method

Add salt to the wheat flour and maida, combine,slowly add water to form a soft yet slightly firm

dough. Cover and let it rest till you get the stuffingready.

Heat oil in a vessel, add ginger green chilli pasteand stir fry for few secs. Add the chilli pwd,coriander pwd, garam masala and salt and a tbspof water. Add tomato ketchup and combine. Addcooked beans and few tbsps of water cook on


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1 1/2 cups cooked

black beans or

rajma/kidney beans

1/2 tsp ginger-green

chilli paste

1/2 tsp red chilli pwd

(adjust)

1/2 tsp coriander pwd

pinch of cumin pwd

pinch of garam masala

pwd

1 tbsp tomato ketchup

pinch of kasuri methi

1 tsp fresh cream or

malai (optional)

salt to taste

2-3 tsps oil

chopped coriander

leaves

Spread 1: 1/2 cup hung yogurt

chopped cucumber

chopped tomato

salt to taste

Spread 2: 2 onions, finely sliced

few tbsps green

chutney

low flame for 8-10 mts or till the water evaporates.Add kasuri methi and malai and combine well.Add chopped coriander leaves and turn off heat.

In a bowl, combine hung yogurt, salt andchopped tomato and cucumber and keep aside.

In a bowl, combine the raw sliced onions withfew tbsps of green chutney and keep aside.

To prepare rotis, pinch a large lemon sized ballof dough, dust the working surface with some attaand roll out the stuffed dough to form 6?-7?diameter circles.

Heat a iron tawa and once its hot, place a rotiand let it cook lightly on both sides. Prepare all the

rotis and place them in a casserole to keep soft.

At the time of serving, place a roti on a plate,spoon 1 1/2 tbsps of yogurt-tomato mixture,followed by the onion-green chutney mixture.Next, spoon the curried beans, sprinkle corianderleaves, finish off with a dash of lemon juice androll the roti tightly to form a wrap. Wrap the lowerpart of the wrap in butter paper, aluminum foil ortissue.

Contestant: Divya ThakurRecipe: East Indian Paratha Rolls

Ingredients For parathas:

Method


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Refined flour 2 cups

Oil for frying

Clarified butter 2 tbsp

Salt to taste

For Filling: Boneless chicken 1/2 kg

Yogurt 100 grams

Onion (fried & ground)

1

White cumin seeds

(roasted & crushed) 1 tsp

Hot spices powder 1 tsp

Crushed red chillies 1

tbsp

Ginger/garlic paste 1

tbsp

Turmeric powder 1/2

tsp

Mustard oil 2 tbsp

Salt to taste

Tomatoes & lemons for

garnishing

To make 'parathas', mix clarified butter, salt andwater in refined flour.

Knead into soft dough.

Make balls from the dough and roll them out.

Fry 'parathas' in a little oil.

To make 'bihari boti', cut the chicken intosquares.

Marinate chicken with onion, yogurt,ginger/garlic, mustard oil, turmeric powder, hotspices powder, crushed red chillies, white cuminseeds and salt.

Keep it aside for an hour.

Put chicken pieces on barbecue sticks.

You can either steam these in a steamer for 10minutes or roast them on a 'tawa'.

Put cooked chicken pieces on the 'parathas'and roll them.

Garnish delicious Bihari Rolls with tomatoes andlemons before serving.


Contestant: PunpunwaliRecipe: Sunheri Wadioyn Ka MelSender: Saroj Laad


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Ingredients Besan

Ajwain

Lal Mirch Powder

salt

Singhade ka Atta

Hing

Milk

Kala Namak

Jaifal Powder

Maida

Lemon Powder

Muleti Powder

Dhania Powder

Eliachi Powder

Rice Flour

Amchoor Powder

Kesar

Chaat Masala

Corriander Leaves

Chopped

Green Chillies

baigan

aloo

pyaaz

mirchi

Cauli Flower

Method

Batter 1: Mix Besan, ajwain , Lal mirch Powder,Salt.

Batter 2: Singhade ka atta, Hing, Milk , KalaNamak, Jaifal Powder

Batter3:Mix Maida, Lemon Powder, MuletiPowder, Dhania Powder and Elaichi Powder

Batter 4: Mix Rice Powder, Amchoor Powder,Kesar Powder and chaat Masala

Now coat the vegetables with the batter anddeep fry.

Contestant: RewaRecipe: Garden Vegetable CrispiesSender: Vidhya Nair

Ingredients Besan

Saunf

Laung Powder

Method

Batter 1: Mix Besan , Saunf, Laung Powder,


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Pepper Powder

Garam Masala

Singhade ka atta

Ginger Paste

Jeera

Green Chilly paste

Maida

Amla Powder

Kali Mirch Powder

White Pepper Powder

Garlic Minced

Rice Flour

Haldi

Red Chilly Paste

dalichini Powder

Salt

Green Chillies

Chopped

baby corn

Brocolli

Red and yellow

capsicum

Pepper Powder, Garam Masala Powder

Batter 2 : Mix Singhade ka atta, ginger paste,Jeera, Green Chilly Paste

Batter 3: Mix Maida, amla powder, kali mirchpowder, white pepper powderand garlic minced

Batter 4: Mix rice powder, Haldi, Red Chillypaste, dalchini powder

Now coat the vegetables with the batter anddeep fry.


Contestant: GuddanRecipe: Punjabi Channa Masala & Tawa KulchaSender: Zubeida Ansari

Ingredients For Punjabi ChannaMasala 1.5 cups Boiled white

Chana

Oil

Water

Method

For Punjabi Channa Masala

In a Pressure cooker, add channa. Add 2.5 cupsof water.


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Round Cut onions

Corriander

For kulcha dough: 4 chopped Onions

1 tbsp Coriander leaves

1 tbsp Green chillies

1 tsp chopped Garlic

1 tsp chopped Ginger

1 tsp Mint leaves

1/2 tsp Cumin seeds

1/2 tsp Ajwain seeds

1/2 tsp Red chilly

powder

2 tsp Ghee

A Pinch Saffron

Salt to taste

Then add one tbsp of Oil and the entire contentsof the Knorr ready to cook Punjabi Channamasala packet.

Put the cooker on High Flame. After two whistleslower the flame and cook for 20 mins

For Kulcha:

Mix the flour, salt with half cup of water andknead into soft dough.

Cover and keep aside the dough for one hour.

Combine all stuffing ingredients in a bowl.

Divide the dough into equal portions and makethe balls using dry flour.

Roll the balls into disc shape and place 1 tbspstuffing in the middle of the rolled ball.

Fold the filled rounds and seal the edges bypinching the dough.

Roll out the kulcha with a rolling pin.

In a hot tawa with ghee, toast the kulcha onboth sides until turns to slightly brown color andsoft.

Contestant: MugdhaRecipe: Dal Makhani and lacha parathaSender: Aswini Aggarwal


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Ingredients 1 Cup Boiled Urad dal

45 gms butter

Butter

Corriander Leaves

For Lachcha Paratha 1 cup whole wheat

flour

1/2 cup Clarified Butter

Salt to taste

Method

Mash the dal to a paste. Add two cups of freshwater. Add butter and the entire contents of theKnorr Ready to cook Dal makhani. Close thecooker. After two whistles lower the flame andcook for 20 min

Method For Lachcha Paratha

In a bowl,combine flour with salt and 1 tbspwater,knead into soft dough

Combine 1/2 tbsp of flour with 2 tbsp of gheeand leave aside.

Divide the dough into equal-sized balls andagain divide each ball into two.

Roll out each portion into a long, finger shapednoodle and make a spiral shape from the firstportion.

Apply little flour on a rolling surface and gentlyroll out the spiral into a circle of about 3 inchdiameter.

Smear the top with the flour-ghee mixture.

Repeat the process for the next portion and putover the first circle.

Place a flat pan on medium flame and placethe paratha, fry for 20 seconds and flip.

Apply little ghee on the surface and flip again.

Cook the paratha until turns to crispy and

golden brown.Go to the TopEpisode 13


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Contestant: AmbaRecipe: Coastal Paneer CurrySender: Starlene Ratnamani

Ingredients 500 gms Paneer

150 gms Coconut Milk

100 gms onions

50 gms Green Chilly

15 gms Curry Leaves

10 gms Turmeric

Powder

20 gms Salt

10 ml Oil

15 gms Sugar

15 gms Basil

Method

Cut Cottage Cheese in cubes and marinate withbasil and yogurt and shallow fry in a pan.

Slice the onions and slit the green chilly

Heat oil in a pan, temper with curry leaves andslit green chillies

Add sliced onions and saute for some time.

Add turmeric powder, salt sugar, cooked

cottage cheeze and chopped basil.

Finish with coconut Milk

Contestant: AnandiRecipe: Magazi Kaju PaneerSender: Papia Mitra


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Ingredients 1 small packet - paneer

(or as per req ) (indian

cottage cheese , cut into

small chunks)

almost 1 cup - cashew

nuts

1 cup - tomato puree

1 cup - low fat milk

1/2 cup - coriander

leaves

1/2 cup - mint leaves

1 - onion, chopped

2 - inch piece

ginger,grated

3 to 4 cloves, chopped

1 tbsp - poppy seeds

(khus khus)

1 Tbsp- Pumpkin Seeds

salt and chilli to taste

(approx 1 chilli)

1 tbsp - sugar

2 tsp - coriander cumin

powder

2 tsp - garam masala

Method

Soak poppy seeds, Pumpkin seeds andcashewnut in milk for 15-30 min. Set aside.

Take a pan, add some oil and saute the onions,chilly, ginger, garlic till brown.

once soft and brown grind it with the mint andcorriander leaves till smooth.

6. Add all the spices and puree and saute it foranother 2 minutes.

Now in another pan saute the paneer till brown.

Grind the cashew , pumpkin and poppy seeds

along with the milk.

The cashew poppy seed paste need not besmooth,Cashew pieces here and there does notmatter since they add a nice crunch to the gravy.

Now Add this paste to our Gravy.

Cook for two mins add paneer to the gravy.Cook for some time.

Taste and season if required. Keep cooking tillthe gravy is cooked and paneer has blended withthe gravy.



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Contestant: BhagwatiRecipe: Chocolate samosaSender: Raksha Desai

Ingredients chocolate Grated - 1

cup

cream - 1/2 cup

maida - 250g

ghee - 1tbsp

oil for frying

water for mixing

Chocolate Sauce

Method

Make a dough of maida with water and addghee to make it soft.

Keep it for 5 mins

Make a stuffings of chocolate and dry fruits, mixit well.

Make small balls of dough, roll cut in half andstuff with chocolate and nut mixture and give it ashape of samosa.

Similarly make more samosas.

For frying heat oil in a pan and fry it till goldenbrown.

Contestant: AmmajiRecipe: Fudgy Lavan Latika

Ingredients 1 cup (100 g) 3 1/2 oz

Refined flour (maida) 2 tbsp (30 ml) 1 fl oz

Vegetable oil

a few strands Saffron

(kesar), soaked in 1 tbsp

water

4 tbsp (60 ml) 2 fl oz

Water

Method

Sift the flour and make a well in the centre.

Add the oil and saffron, mix well. Add watergradually, and knead to make hard dough. Coverthe dough with a moist cloth and keep aside for05 minutes.

For the filling, mix the fudge, almonds,


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For the filling: 60 g (2 oz) White

chocolate fudge

2 tbsp (30 g) 1 oz

Almonds (badaarri),

slivered

2 tbsp (30 g) 1 oz

Pistachios (pista), slivered

1/2 tsp Cloves (laung),

powdered

2 tbsp (40 g) / 1 1/2 oz

Sugar, powdered

For the sugar syrup: 3 cups (450 g) 1 lb

Sugar

3 cups (750 ml) 24 fl oz

Water

12 Cloves

Vegetable oil for frying

pistachios, clove powder, and sugar together.Divide the filling into 12 equal portions.

For the sugar syrup, boil the water with sugar tillthe sugar dissolves completely. Then simmer for 2- 3 minutes.

Divide the dough into 12 equal portions andshape each portion into balls. Roll out each ballinto 6 inch - diameter pancakes.

Place one portion of the filling in the centre ofeach pancake and brush the edges with ghee

Deep Fry till golden brown

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