Cricket fever Recipe Book final · ½ teaspoon of pepper powder Oil 2 teaspoons of chilli powder 2 ½ teaspoons of coriander powder 1 tablespoon of vinegar 2 tablespoons of soya sauce

CricketFever

recipe collection

Hyderabad Pune Kolkata Gujarat

Bangalore Delhi Punjab Mumbai

www.prestigesmartchef.com

IndexLamb Momos with Sweet Chilli sauce 02

Basil Butter Bread 04

Mushroom Manchurian 08

Vegetable Macaroni 06

Zucchini Fritters 07

Idli Chaat 09

Spiced Fruit Chaat 03

Honey Chilli Potatoes 05

Omelette Bun 10

Palak Kebab

Ragi Roti

Aloo Paratha

Sabudana khichdi

Aloo Chaat

Vada Pav

Rava Idli

Hyderabadi Chicken Biryani

11

12

13

16

18

19

20

14



IndexButter Chicken 22

Gujarati Kadhi 25

Kulche Chole 31

Pav Bhaji 28

Bhel Puri 29

Khandvi 33

Chicken Hyderabadi 23

Shikampuri Kebab 26

Dahi Bhalle 35

Tandoori Chicken

Bhapa Ilish or Steamed Hilsa Fish

Kande Pohe

Mughlai Paratha

Kheema Baida Roti

Aloo Tikki

Golgappe

38

39

41

46

47

49

43


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IPL is not just plain cricket, it is the nation’s passion, that ties the entire country

into a knot. A professional Twenty20 cricket league that has been consistently

contested on Indian soil every year during the summer months of April and May,

for a decade now. Prestige brings to you an exclusive collection of recipes to add

to the cricket fever.

Get your IPL moods on with these lip-smacking recipes that we have carefully

curated keeping in view your favourite teams be it the Hilsa Maach of Kolkata or

Khaman Dhokla of Gujarat. Cheer your favourite team donning their jerseys and

snacking their favourite dishes at the same time.

CricketFever

recipe collection

-02-

500 grams of lamb mince

A pinch of Ajinomoto

1 teaspoon of chilli sauce

Salt to taste

½ teaspoon of pepper powder

Oil

2 teaspoons of chilli powder

2 ½ teaspoons of coriander powder

1 tablespoon of vinegar

2 tablespoons of soya sauce

1 tablespoon of garam masala

½ teaspoon of turmeric powder

Ingredients For the Stuffing

Cuisine

North Indian

Servings

5

Cook Time

40 Minutes

Hot steamed meat Momos are more than

welcome during the cricket seasaon. These

pretty soft dumplings stuffed with lamb mince

taste delicious with the fresh sweet chilli

sauce.

Lamb Momoswith Sweet Chilli sauce

Cookware

The ingredients listed under the stuffing are combined well with the lamb

mince and stir fried with some oil in a hot fry pan till the moisture from the

meat evaporates and the flavours are blended in well.

Step By Step Method


1

Ingredients For the Dough Preparation2 cups All purpose flour

Salt

4 red chillies1 cup sugar

½ cup vinegar ¼ cup water

Water

Ingredients For the Sweet Chilli Sauce

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A soft dough is prepared using all-purpose flour, salt and water. These are

then separated into small balls to roll them out into small circles.2

The lamb mince stuffing is placed in the centre of this circle and closed up

into half moon shape crescents. The edge is sealed starting from one tip by

lightly folding the adjacent edge of the dough onto the front edge, giving it a

folded and pinched effect.This process is completed along the entire edge so

that the stuffing is well enclosed. All such prepared Momos are steamed till well

cooked.

3

The ingredients of the sweet chilli sauce are boiled on a high flame and

simmered till the sugar dissolves. This mixture is cooled down and

refrigerated. Serve this delicious thick sauce along with the Momos.

4

1 large Mango

2 Bananas, peeled and cut

1 large Apple

2 Sweet potatoes, boiled and cubed

1 large Potato boiled and cubed

½ a teaspoon of black salt

1 teaspoon of lemon juice

1 teaspoon of chaat masala

1 teaspoon of chilli powder

1 teaspoon of roasted cumin powder

Ingredients

Cuisine

North Indian

Servings

5

Cook Time

10 Minutes

A delicious platter of fruit is so refreshing in

the summer heat. To top it, it is prepared with

a spicy and tangy twist. Make sure to use the

seasonal mangoes to add a nice zing to the

taste.

Spiced Fruit Chaat


The apple and banana pieces are well coated with lemon juice to keep them

from discolouring. All the cut ingredients are then combined together and

chilled. The spice powders and black salt are mixed in just before serving. The

spiced fruit chaat is then served garnished with some mint leaves.

Step By Step Method

1

Cookware

7-8 slices of bread

½ a teaspoon of olive oil

1 ½ tablespoons of butter (Salted)

7 large cloves of garlic ½ a cup of fresh Basil leaves

Salt to taste

2 tablespoons of grated processed cheese

Ingredients

Cuisine

North Indian

Servings

4

Cook Time

15 Minutes

It is a simple and yet a very delicious recipe. It

is very easy to put together with some

favourite ingredients, being basil, butter and

cheese on bread.

Basil Butter Bread

Cookware


2 Potatoes peeled and sliced

2 spring onions and stalks sliced

3-4 tablespoons of cornflour or Maida

1 teaspoon of chilli powder

1 tablespoon of Garlic paste

3 teaspoons white sesame seeds

2 teaspoons of chilli sauce

1 capsicum sliced

Salt to taste

2 tablespoons of

Honey

¼ teaspoon of soya sauceOil for deep frying

Ingredients

Cuisine

North Indian

Servings

5

Cook Time

30 Minutes

Honey Chilli Potatoes are zesty and mouth-

watering with a sweet chilli explosion.

HoneyChilli Potatoes

Crush the garlic cloves in a mortar and pestle. To this add the fresh basil

leaves and again crush them gently. Combine these crushed ingredients

with the olive oil. Take the melted butter in a bowl and combine the crushed

mixture with it. Apply this basil butter mix onto the bread slices. Sprinkle the

grated cheese onto them generously and bake them in an oven for 10-12

minutes at 200 degrees C. The aromatic snack is now ready.

Step By Step Method

1

Cookware


1 cup Macaroni (boiled with salt and ½ tsp of oil)

2 Tomatoes- finely chopped

½ cup Cabbage - finely chopped

1 Capsicum- finely chopped

3-4 tablespoons of Tomato sauce

Salt to taste

1 teaspoon of Chaat masala

¼ teaspoon of red chilli powder

1 teaspoon of Ginger paste

2 Carrots- finely chopped 2 tablespoons of Oil

¼ teaspoon of soya sauce

2 tablespoons of finely chopped Fresh Coriander

Ingredients

Cuisine

North Indian

Servings

4

Cook Time

20 Minutes

Italian cuisine with a desi tadka! A mix of

healthy vegetables with Indian spices

makes this dish innovative.

Vegetable Macaroni

Combine the cornstarch, salt, chilli powder in a bowl and mix in the

potatoes, such that they are coated evenly. Deep fry these potatoes till

golden brown.

Step By Step Method

1

Cookware

Heat a wok and stir fry the garlic paste with the spring onions. Add in the

capsicum, salt, soya sauce, chilli sauce and saute for 2-3 minutes further.

Lastly mix in the fried potatoes and sesame seeds for the lovely crunch. The

sweet spicy snack is all ready.

2

1 Green chilly- finely chopped


1 tablespoon of Parmesan Cheese

½ Onion minced

2 cloves Garlic minced

¾ cup of flour

Oil for deep frying

2 tablespoons of fresh parsley3 Zucchinis, peeled and grated

1 Egg

Ingredients

Cuisine

North Indian

Servings

3

Cook Time

40 Minutes

Zucchini not in the salad, but in the

form of crispy fritters. A sure shot hit

recipe. Go for it!

Zucchini Fritters

Take a pan, heat oil, stir fry the ginger paste along with the finely

chopped green chilly. Add in the carrots and capsicum, saute for 2

minutes. Now add in the cabbage, tomatoes and saute further. Add the

salt, tomato sauce, chaat masala and red chilly powder. Finally add in the

fresh coriander and the macaroni. Cook it for a minute and serve.

Step By Step Method

1

Cookware

Combine all the ingredients in a bowl except the oil. Heat oil in a wide fry

pan, add palm sized round portions of the zucchini mixture and shallow fry

on either side till golden brown. Serve the Fritters with mint-coriander chutney.

Step By Step Method

1


½ teaspoon of Garlic paste

2 tablespoons of Maida

4 tablespoons of Cornstarch

1 Onion finely chopped

4 tablespoons of water

½ teaspoon of Ginger paste

1 packet of Button Mushrooms chopped into halves

½ teaspoon of soya sauce

Ingredients for the mushroom batter

Cuisine

North Indian

Servings

6

Cook Time

30 Minutes

Mushroom Manchurian is a great

appetiser to begin a party with. The

goodness of button mushrooms with

spicy sauces make it very delectable.

Mushroom Manchurian

Cookware

Make a medium thick batter by combining corn starch, maida, salt, soy

sauce, very little water with ginger and garlic paste. Dip the mushrooms in

this batter to coat them evenly. Fry these Mushrooms till light golden colour.

Drain the excess oil out on kitchen paper towel. Take a wide fry pan, heat oil,

saute the onion, green chilli, ginger and garlic paste for 2 minutes. Add salt, soy

sauce, chilli sauce, tomato ketchup, spring onion and give it a good swirl for a

couple of minutes. Add the fried mushrooms to it and give it a good stir.

Mushroom Manchurian is ready to be served.

Step By Step Method

1

2 tablespoons of finely chopped Spring Onion

2 tablespoons of Cooking Oil

½ tablespoon of Chilli Sauce

½ teaspoon of Garlic paste

Salt to taste

½ teaspoon of Ginger paste

2 tablespoons of Tomato Ketchup

1 Green Chilly finely chopped

2 ½ tablespoons of Soy sauce

Ingredients for the

Saucy mixture


4 tablespoons of fresh curd

2 Tomatoes- finely chopped

2 Onions- finely chopped

1 teaspoon of Chaat masala

¾ teaspoon of roasted Cumin powder

4 tablespoons of freshly chopped coriander20 Idlis

½ a teaspoon of Red chilli powder

Ingredients

Cuisine

North Indian

Servings

3

Cook Time

20 Minutes

Idli with sambar and chutney is a

regular affair . Give i t a chaat

makeover for that tangy, spicy and

sweet satisfaction.

Idli Chaat

Cookware

Pan fry or shallow fry the idlis till crisp, after cutting them into 4 equal parts.

Keep them aside. Spread a layer of curd over the idlis. This is optional. Or

just sprinkle a layer of the finely chopped onions, then tomatoes, Boondi.

Spread mint coriander chutney, followed by the sweet chaat chutney. Sprinkle a

generous layer of Sev on top now. Sprinkle black salt, red chilly powder, roasted

cumin powder and chaat masala. Serve it garnished with fresh coriander. Your

Idli Chaat is ready.

Step By Step Method

1

4 tablespoons of sweet chaat chutney 3 teaspoons of Cooking Oil

4 tablespoons of mint-coriander chutney 5 tablespoons of Fine Sev

4 tablespoons of salted Boondi ¼ teaspoon of Black salt


2 pieces of Chicken Salami-

chopped into big pieces

2 Onions - finely chopped

4 Eggs

Salt and Pepper to taste

½ cup of Mozzarella Cheese - grated

2 tablespoons of Carrot - grated4 Tea Buns or Sweet Buns

2 tablespoons of Peas - boiled

Ingredients

Cuisine

North Indian

Servings

4

Cook Time

30 Minutes

Omelette Buns are so easy to make

and are so yummy. It is a versatile

dish that you could add your

favourite ingredients and alter the

recipe.

Omelette Bun

Cookware

Preheat the oven to 175 degree C. Scoop out a wide middle portion of the

buns to get a nice cavity. Whip up the eggs gently with salt and pepper. Add

the chicken salami, onions, carrots and peas to it. Now pour this mixture into

the cavity of the buns and sprinkle cheese over it. Bake these buns in the oven

for just 10 minutes. The delicious Omelette Buns are ready.

Step By Step Method

1


2 tablespoons of Rice Flour

2 tablespoons of Corn Flour

5 pieces of Paneer - crumbled

½ teaspoon of Chilli Powder

½ teaspoon of Turmeric Powder

1 tablespoon of Fine SemolinaI Onion - finely chopped

Salt to taste

Ingredients

Cuisine

North Indian

Servings

6

Cook Time

20 Minutes

Snack on these healthy, crispy kebabs

on any special occasion to make it

even more special. Enrich your

system with the goodness of spinach

and some light spices.

Palak Kebab

Cookware

Heat oil in a wide Fry pan. Splutter the cumin seeds, add the chopped

spinach and saute for 2 minutes. Cool the spinach and grind it to a fine

paste. Take a large mixing bowl, combine the spinach and the rest of the

ingredients to make a firm mixture. Add more cornstarch if there is excessive

moisture. Shape them into patties and shallow fry them to a crisp texture.

Sprinkle chaat masala and serve with mint-coriander chutney.

Step By Step Method

1

1 Bunch of Chopped Fresh Spinach Cooking Oil

½ teaspoon of Cumin Seeds 1 teaspoon of Chaat Masala for garnish ½ teaspoon of Lime Juice 3 Bread Slices - crumbled


Oil for cookingSalt to taste

1 cup of Water

¼ teaspoon of Cumin Seeds2 Onions finely chopped

1 tablespoon of Fine Semolina1 ½ - 2 cups of Ragi Flour2-3 finely chopped Green Chillies

Ingredients

Cuisine

South Indian

Servings

2

Cook Time

30 Minutes

Ragi Roti

Cookware

Combine all the ingredients with Ragi flour, except for the 2 tablespoons of

Ragi flour, oil and water. Make a smooth mix of the 2 tablespoons of Ragi

flour with some water, add 1 cup of water to it, bring it to a boil, stirring

continuously. Simmer it for 2 minutes.

Step By Step Method

1

¼ bunch of Fresh Coriander Leaves (chopped)

¼ bunch of Dill Leaves (chopped) 2 tablespoons of grated Coconut

2 tablespoons of Ragi Flour ½ teaspoon of finely chopped Ginger

Now add this boiled paste to the above mixture and mix it up well with a

spatula. Allow it to cool down. Bring it to a wet dough consistency by mixing

with your hands. Keep this dough aside for 10 minutes.

2

Ragi Roti can be cooked soft or crispy just

like dosas to suit your palate. Along with

the match flashing before your eyes, it is

time to treat your taste buds to energise

you during the emotional upheavals of

the match.


Now pull out big sized balls out of this dough. Place one such ball on a

butter paper or aluminium foil with oil generously smeared on it. With the

Ragi ball in the centre, keep spreading it out with wet fingers till a thin chapati

like spread has been achieved. Make a hole in the center of the roti with your

finger which will allow faster cooking.

3

Now heat the griddle, turn the butter paper upside down over it and

carefully peel it away from the paper onto the griddle.4After a minute spread a ¼ teaspoon of oil over the roti and flip it over. Again

spread another ¼ teaspoon of oil and cook till roasted well on both the

sides.

5

Prepare one by one all the roti till you exhaust the dough. Serve these rotis

with a variety of chutneys, curd or pickle.6

¾ teaspoon of dry Pomegranate seeds

(roasted and ground into a semi-fine powder)

¼ teaspoon of Carom Seeds

1 finely chopped Green Chilly

½ teaspoon of Oil

Water as required

2 cups of Whole Wheat Flour2 medium sized boiled and grated potatoes

Salt as per taste

Ingredients for the stuffing Ingredients for the dough

Cuisine

North Indian

Servings

4

Cook Time

30 Minutes

Aloo Paratha

¼ teaspoon of Kashmiri Red Chilli Powder

¼ teaspoon of Garam MasalaGhee is used as per requirement

for roasting the parathas.

A rich, spicy and tangy paratha loaded

with wholesome potatoes is totally

welcome during the nail-biting matches.

Check out this delicious recipe.


Cookware

Now place the potato stuffing in the centre of this circle. Bring in all the

edges together to completely enclose the stuffing within.3

Sprinkle some wheat flour over this ball and carefully roll it out into an even

circle. The stuffing like this gets spread out evenly.4

Heat a griddle on medium heat till hot. Place the rolled out paratha on it

and let it cook for a minute. 5

Spread ghee over it generously and flip it over. Now again spread ghee over

the flipped side and roast it till well cooked on both the sides.6

Step By Step Method

Knead the dough by combining all the ingredients into a soft consistency.

Keep it covered and away for 10-15 minutes.1 Mix all the ingredients of the stuffing into a uniform blend. Pull out

medium sized balls out of the soft dough and roll them out into a small

circle.

2

Serve these delicious parathas with curd or pickle.7

ChickenHyderabadi BiryaniTender chicken with aromatic rice is a

fulfilling meal to satisfy a growling tummy.

This succulent dish is enjoyed by all,

especially where there is an enthusiastic

crowd gathered to cheer their favourite

teams.


Cookware

Ingredients to assemble the Biryani

2 teaspoons of Ghee

1 teaspoon of thinly sliced juliennes of Ginger

½ teaspoon of Kewra Water

½ cup of Browned Onions

¾ cup of Milk with a pinch of Saffron soaked in it

11/2 tablespoons of finely chopped fresh Coriander Leaves

1 tablespoon of Fresh Mint Leaves

2 finely chopped Green Chillies

½ cup of Browned Onions

½ teaspoon of Cardamom Powder

1 tablespoon of Freshly chopped Coriander Leaves

1 ¼ teaspoon of Kashmiri Red Chilli Powder

½ kilogram of Chicken cut into medium sized pieces

1 teaspoon of Garam masala

Ingredients for the Marinade

Cuisine

South Indian

Servings

5

Cook Time

60 Minutes

1 ½ tablespoons of Garlic Paste

1 tablespoon of Ginger paste


1 tablespoon of Fresh Mint Leaves

Salt to taste

1 teaspoon of Lemon Juice

1 cup of Curd

1 tablespoon of Ghee

Ingredients for Basmati Rice

Salt as per taste

1 ½ litres of Water

2 Bay leaves

1 teaspoon of Shahi Jeera

4-5 Cloves

½ kilogram of Basmati Rice

2 Star Anise

3 Green Cardamoms

1 Black Cardamom

1 inch Cinnamon

1 teaspoon of Ghee

8 Black Peppercorns


Boil the Basmati rice adding salt, whole spices till half cooked. Drain it in a

colander and add the ghee to it, once drained. Keep aside.3

Assemble the Biryani dish now.4

Take a large sauce pan, place the chicken marinade first.5

Spread the half cooked rice over it.6

Deep fry the thinly sliced onions till well browned.

Step By Step Method

1

Now marinate the chicken. Mix the curd and chicken with all the ingredients

listed under marinade. Keep aside for minimum 1 hour. Overnight

marination is best to get rich flavours.

2

Sprinkle the juliennes of ginger, browned onions, mint and coriander

leaves.7

Pour the ghee, kewra water and saffron milk over it.8

Spread an aluminium foil tightly over the saucepan and cover with a tight

fitting lid.9

Cook for 20 minutes on medium flame and 5 minutes in addition on a tawa

on a low flame.10

This fantastic Maharashtrian dish is

relished on many fasts, as a breakfast dish

and as a great snack too. Loaded with

potatoes and peanuts, these tapioca

pearls have a lovely texture to it with fresh

cilantro and tangy lime juice.

Sabudana khichdi


1 teaspoon of Cumin seeds1 teaspoon of finely chopped Ginger

3 tablespoons of Ghee

2 tablespoons of fresh Coriander Leaves

1 tablespoon of Lime juice1 cup of soaked Sabudana

(tapioca pearls soaked for 3-5 hours) ½ cup of roasted and coarsely ground Peanuts

Ingredients

Cuisine

Others

Servings

3

Cook Time

20 Minutes

Cookware2 medium sized boiled and cut Potatoes 1 teaspoon of Sugar8-10 Curry leaves Rock salt as per taste1 teaspoon of finely chopped Green Chillies 2 tablespoons of Grated Coconut

Heat a Kadai, pour in the ghee.3

Splutter the cumin seeds, green chillies and curry leaves.4

Stir fry the ginger for a few seconds.5

Now stir in the cut and boiled potatoes for 2-3 minutes.6

Step By Step Method

Dry roast the peanuts in a pan till brown. Now coarsely pound the peanuts

in a mortar and pestle.1Combine the peanuts, fresh coriander, salt and sugar with the tapioca

pearls.2

Now add the tapioca pearls mixture to this and cook for 4-5 minutes.7

Once the opaque tapioca pearls become translucent, it is a good indication

that it is cooked.8

Now stir in the grated coconut and switch off the heat source.9

Now drizzle in the lime juice and serve hot. 10


½ teaspoon of Kashmiri Red chilli PowderSalt to taste

Oil for frying the potatoes

1 finely chopped medium sized Onion

¼ teaspoon of Grated Ginger

2 teaspoons of Fresh Coriander Leaves2 Potatoes boiled and cut into equal cubes

1 finely chopped Green Chilly

Ingredients

Cuisine

Others

Servings

2

Cook Time

25 Minutes

Delhi Aloo Chaat is a lip smacking delicacy

that goes very well with the evening tea or

coffee. It is a great stimulant with the spicy

and tangy ingredients elevating your

mood altogether.

Aloo Chaat

Cookware

Step By Step Method

Deep fry the cubed potatoes till crispy and golden in a pan and drain them

on absorbent kitchen towels.1

1 teaspoon of lime Juice

¾ teaspoon of Chaat Masala Powder¼ teaspoon of Cumin Powder

In a mixing bowl, combine the potatoes, onions, green chillies, ginger,

coriander leaves, chaat masala, cumin powder, lemon juice, red chilli

powder and salt.

2

Your Aloo Chaat is ready.3


4-5 Curry leaves

2 finely chopped Green Chillies

¼ teaspoon of mustard Seeds

1 teaspoon of Lime juice

3 tablespoons of finely chopped fresh Coriander Leaves

¼ teaspoon of Asafoetida3 boiled and mashed Potatoes

¼ teaspoon of Turmeric Powder

Ingredients

Cuisine

North Indian

Servings

4

Cook Time

20 Minutes

It is an Indian Burger indigenous to

Maharashtra and frequently relished on a

daily basis, especially when you are on the

go. Laced with dry garlic chutney and

green chutney on a soft pav with deep

fried green chillies, it is a challenge to

refuse this deep fried crispy potato fritter.

Vada Pav

Cookware

4 Cloves of GarlicOil for tempering and deep frying½ cup Gram Flour Water to make gram flour batter

Pinch of Baking Soda

¾ inch of Ginger pieceSalt to taste

Spicy green Chutney

Ketchup to serve

2-3 deep fried Green Chillies4 Pavs slit to accommodate the Vada

Ingredients to assemble the Vada Pav

Dry Garlic Chutney


Stir in the turmeric powder.3

In a large bowl combine the mashed potatoes with the tempering, fresh

coriander, lime juice and salt.4Combine the gram flour with salt and enough water to get a coatable

consistency.5Make medium sized balls out of the potato mixture.

6

Step By Step Method

Pound coarsely the green chillies, ginger and garlic in a mortar and pestle.1

Heat oil in a Tadka Pan, splutter the mustard seeds, asafoetida, curry leaves

and the green chilly mixture.2

Now add a pinch of baking soda to the gram flour batter.7

Coat the potato balls in the batter completely and deep fry till golden

brown.8

Drain them on absorbent kitchen towels.9

Now slit the pav, spread the green chutney on both the inner halves. Now

spread the red garlic chutney over the green chutney.10

Place the fried potato fritter within the slit pav and serve with green

chutney, deep fried green chillies and ketchup. 11

Rava Idli is an inviting snack which does

not require any fermentation or grinding

of batter. It is made from semolina, and is

made nutritious with your choice of

vegetables like grated cabbage or carrot

added to it. It is relished with a variety of

spicy and tangy chutneys.

Rava Idli

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2 tablespoons of freshly

chopped Coriander Leaves

½ teaspoon of Grated GingerOil for tempering

½ teaspoon of Mustard seeds

Pinch of Asafoetida

1 teaspoon of Ghee1 cup of roasted Semolina

2 finely chopped Green Chillies Salt to taste

Ingredients

Cuisine

South Indian

Servings

4

Cook Time

30 Minutes

Cookware

10-12 Cashewnuts

¼ cup of Water

8-10 Curry leaves

¾ cup of Curd

½ teaspoon of Chana dal

Eno Salt

Add this tempering to the semolina in a large mixing bowl, along with the

green chillies, salt, ginger, fresh coriander leaves and the grated

vegetables.

3

Mix in the curd with the semolina and add water slowly to get a drop like the

consistency of the batter.4Keep the batter aside for 15-20 minutes.

5Now heat the Idli Maker with sufficient water and bring it to a boil.

6

Step By Step Method

Roast the cashew nuts in ghee and combine with the roasted Semolina.1

Take a tadka pan, heat oil, splutter the mustard seeds, chana dal, curry

leaves and asafoetida.2

Now add 1 ½ teaspoons of Eno salt into the batter, mix it up quickly.7

Instantly load the Idli moulds with this batter and steam them for 10-12

minutes.8

Open the Idli Maker and keep the Idli plates separated out on the kitchen

countertop for 3-4 minutes9Now remove the Rava Idlis from the moulds and serve them hot with a spicy

chutney.10

¼ cup of Grated Cabbage

¼ cup of Grated Carrot


1 large Minced Onion

1 teaspoon of Garlic Paste

1 teaspoon of Ginger Paste

Salt to taste

3 tablespoons of Cashewnut Paste

1 tablespoon of Tomato sauce¼ kilogram of Cubed Boneless Chicken

1 cup of Whole Milk

Ingredients

Cuisine

Punjabi

Servings

3

Cook Time

30 Minutes

A dish that is liked by all with its rich

creamy aromatic gravy with succulent

chicken pieces. It is best enjoyed with

Naans, Kulchas and vegetable pulao

too.Entertain a lovely gathering at home

with this favourite dish that completes

every occasion.

Butter Chicken

Cookware

Step By Step Method

Heat the ghee in a saucepan and saute the minced onion till golden brown.1

1 teaspoon of Kashmiri Red Chilli Powder

2 teaspoons of Coriander Powder2 medium Pureed Tomatoes¼ teaspoon of Turmeric Powder

1 tablespoon of Kasuri Methi 1 teaspoon of Garam Masala


Add the ginger-garlic paste, coriander, red chilli and turmeric powder and

cook further for 1-2 minutes.2Add the pureed tomatoes, salt and fry for 5-7 minutes till the oil separates.

3Mix in the tomato sauce and fry for a minute.

4

2-3 tablespoons of fresh coriander leaves


Add the chicken pieces along with milk and kasuri methi. Cover the

saucepan with a lid and cook for 8-10 minutes on a low flame till the chicken

is soft and tender.

5

Open the lid, add the garam masala and cashew paste, adjust the salt and

give it a good stir.6Remove the saucepan from the heat source and serve garnished with fresh

coriander leaves.7Serve the Creamy butter chicken with naans or rotis.

8

Sunflower seeds (charoli/chironji) 1 tablespoon

Sesame seeds (til) 1 tablespoon

Peanuts 1/4 cup

Turmeric powder 1 teaspoon

Green chillies seeded and chopped finely 8

Onion finely chopped 1 largeChicken 800 grams

Ginger-garlic paste 3 tablespoons

Ingredients

Cuisine

South Indian

Servings

3

Cook Time

60 Minutes

No good time is good enough without

some mouth watering dish adding to the

fervour of the occasion. Succulent and

flavorful Chicken Hydrabadi is here to

enliven your IPL evenings.

Chicken Hyderabadi

Yoghurt 2/3 cup

Scraped coconut 2/3 teaspoonOil to deep fry

Cashewnuts 1/3 cup

Ghee 2/3 cup

Lemon juice 2 tablespoons

coriander leaves chopped 1/3 cup

Mint leaves chopped 1/3 cup

Salt to taste

Garam masala powder 2 teaspoon


Adjust seasonings. Sprinkle garam masala powder and mix well. Add

lemon juice, coriander, mint and cashew nuts.5

Step By Step Method

Grind peanuts, sesame seeds and sunflower seeds to a powder. Heat

sufficient oil in a kadhai and deep fry the cashew nuts till they are golden

brown. Drain on an absorbent paper and set aside.

1

Heat ghee in a non-stick pan. Add onions and sauté till golden brown.2

Add ginger- garlic paste and sauté for the half minute.Add chillies, turmeric

and sauté for the half minute. Add ground peanut mixture, coconut and

sauté for a minute.

3

Add yoghurt, salt and sauté for two minutes. Add chicken and sauté for five

to seven minutes. Add 1 2/3 cups of water. Once it comes to a boil, simmer

until tender.

4

Cookware


1 Dry Red Chilly

Coriander Leaves for garnish

1 teaspoon of Minced Ginger Green Chilli Paste

2 ½ tablespoons of Gram Flour

Pinch of Asafoetida

⅛ teaspoon of Fenugreek Seeds

¼ teaspoon of Cumin Seeds¾ cup of Sour Curd

¼ teaspoon of Mustard Seeds

Ingredients to combine with the Curd Ingredients to for Tempering

Cuisine

Gujarati

Servings

4

Cook Time

40 Minutes

A kadhi that has multiple flavours to

tantalize your taste buds. Sour, spicy and

sweet flavours simmer in this curry that

introduces Gujarat to your plate. Relish it

with hot steamed rice or khichdi to feel

satiated.

Gujarati Kadhi


8-10 Curry Leaves¾ teaspoon of Sugar

2 cups of Water

Salt to taste

1 Cinnamon Stick broken into pieces

2-3 ClovesCookware

Step By Step Method

Beat the gram flour and curd together, till smooth. There should be no

lumps in the mixture.1

Add the 2 cups of water and beat again.2

Heat this mixture in a large saucepan and bring to a boil.3

To this add the ginger green chilli paste, salt, sugar and simmer it for

another 10 minutes.4


2 lightly Beaten Eggs

4 tablespoons of Oil for frying

3 cups of Water

Salt per taste

3 Cinnamon Sticks

½ cup of Chana Dal

1 ½ teaspoons of Garam Masala Powder

1 ½ tablespoons of Ginger- Garlic Paste

4 Cloves½ kilogram of Minced Mutton2 Black Cardamoms

Ingredients

Cuisine

Hyderabadi

Servings

4

Cook Time

60 Minutes

Shikampuri Kebab is a unique Hyderabadi

kebab that is spicy and delicious. It is

prepared with minced mutton along with

aromatic spices.

Shikampuri Kebab

2 tablespoons of fresh Mint Leaves ( finely chopped)

1 teaspoon of Red chilli Powder½ cup fresh Coriander leaves

½ cup Curd

½ kilogram of Hung Curd

2 finely chopped Green Chillies2 Bay Leaves

2 tablespoons of Lime Juice

Cookware

Heat ghee in a tadka pan, crackle the mustard and fenugreek seeds along

with a pinch of asafoetida.5

Throw in the red chilly, cumin seeds, cloves, cinnamon and curry leaves.6

Now pour this tempering over the kadhi in the saucepan and boil on low

flame for further 5 minutes.7

The gujarati Kadhi is ready. Serve garnished with fresh coriander leaves

along with steamed rice or khichdi.8


Divide this mixture into equal portions.6

Take one such portion in your hand, flatten it, make a small depression in it.7

Fill this depression with the hung curd and bring all the edges together to

enclose it completely.8

Carefully shape them into round or oval cutlets with no hung curd spilling

out.9

These kababs are dipped into the beaten eggs to coat them uniformly.10

Now these are roasted on each side for 7-10 minutes till golden brown in a

wide fry pan.11

Serve these aromatic kebabs with fresh coriander chutney or with the

choice of your dip.12

Drain the water and let the contents cool.3

Now grind the mutton mixture in a mixer grinder or food processor into a

fine paste. There should be no water used at all while grinding.4

Take a large mixing bowl, combine the ground mutton mixture with curd,

red chilli powder, garam masala powder, salt, lime juice, mint and

coriander leaves into a uniform mix.

5

Step By Step Method

Take a large saucepan and boil some water in it.1

To this add the washed mutton mince, chana dal, green chillies, ginger

garlic paste, whole spices (cinnamon, cloves, cardamoms, bay leaves) and

cook for around 20 -25 minutes till the meat is tender.

2


3 tablespoons of freshly cut Coriander Leaves 4-5 Pav buns slit in between.

1 large tablespoon of Ginger-Garlic Paste

2 medium Tomatoes finely chopped

1 ½ tablespoons of Pav Bhaji Masala Powder


1 large Capsicum cubed2 medium Onions finely chopped

½ teaspoon of Kashmiri Red Chilli Powder

Ingredients

Cuisine

Maharashtrian

Servings

3

Cook Time

30 Minutes

3 tablespoons of Butter

Salt to taste1 cup of Cauliflower Florets

2 large cubed Potatoes

¾ cup of Peas

2 finely chopped Onions for Garnish 2 tablespoons of Lime Juice

Cookware

This is a favourite street food in Mumbai,

that is fervently prepared at home too to

appease the children and family. The

favourite soft pavs satiate your buttery

and spicy craving with this famous Bhaji.

Pav Bhaji

Step By Step Method

Pressure cook the potatoes, peas and cauliflower florets together with just

enough water.1

Let the pressure settle down, open the cooker and mash up the boiled

vegetables gently.2

Take a Kadai, heat the butter and stir fry the onions till pink.3


3 tablespoons of freshly chopped Coriander Leaves

2 cups of roasted Puffed rice in ghee

with a pinch of turmeric powder.

Ingredients for the Bhel

Cuisine

North Indian

Servings

3

Cook Time

30 Minutes

Bhel Puri is a popular Mumbai dish with

mouth-watering chutneys with a zest of tangy

and fresh lime juice to awaken your senses. It

is enjoyed as an anytime snack to rejuvenate

your senses, especially during the IPL season.

You need sweet tamarind chutney and fresh

coriander chutney to render this dish its

unique flavours.

Bhel Puri

1 teaspoon of Lime Juice

1 teaspoon of Chaat Masala

1 teaspoon of roasted Cumin Powder

2 tablespoons of roasted Peanuts

1 medium sized finely chopped Tomato ½ cup of Fine Sev

7-8 Papdis ( flat deep fried puris crumbled into pieces)

1 medium sized boiled and cubed Potato

1 medium sized finely chopped Onion

Add the chopped tomatoes and stir fry till the butter seeps out.6

Add the capsicum and stir fry for another 2 minutes.7

Now pour in the mashed vegetables, add the chopped fresh coriander

leaves, salt and let it simmer for 5-7 minutes with a closed lid.8

The Pav Bhaji is ready now. Serve along with the Pav that is slit in between

and roasted with butter on the tawa.9

Finely chopped onions with little salt and lime sprinkled on them are served

along with the Pav Bhaji. 10

Stir in the ginger-garlic paste and fry for a couple of minutes.4

Add red chilli powder, turmeric powder and the pav bhaji masala and fry

the contents for a few seconds.5


½ teaspoon of Cumin Seeds

Rock Salt as per taste

7-8 tablespoons of Jaggery

Ingredients for the Sweet Tamarind Chutney

½ teaspoon of Red Chilli Powder

1 cup of WaterPinch of Asafoetida

1 teaspoon of Oil

½ cup of seedless Tamarind soaked for 2 hours

½ teaspoon of Ginger Powder

Salt as per taste

2 cups of fresh Coriander Leaves

Ingredients for the Green Chutney


1 small cubed Onion2 Green Chillies

½ inch of Ginger

¼ teaspoon of Cumin Seeds

Cookware

Step By Step Method

Procedure to prepare the Sweet Tamarind Chutney

Mash the soaked tamarind with your hands in the water and strain out the

pulp.1Take a frying pan, heat oil, crackle the cumin seeds, add the asafoetida, red

chilli powder and the ginger powder.2

Now add the tamarind pulp, water and cook for a few minutes.3

To this add the jaggery, and stir it up, cook for further 4-5 minutes. 4

Once it thickens, take it off the heat source, mix in the rock salt and let it

cool.5


Store this sweet and sour chutney in an airtight container. 6

Procedure to prepare the Spicy Green Chutney

Procedure to prepare Bhel Puri

Grind the onion, green chillies, ginger, cumin seeds, salt,

coriander leaves and lime juice together into a fine paste

in the chutney jar of the mixer grinder. Store this into an

airtight jar.

Take a large mixing bowl, add the crispy puffed rice, chopped onions,

tomatoes and potatoes in it.1Now add the roasted peanuts, papdis, spicy green chutney, sweet tamarind

chutney and give it a good mix.2

Place a good amount into individual medium sized serving bowls.3

Top the portions of puffed rice with a generous layer of fine sev. 4

Over this sprinkle the roasted cumin powder, chaat masala and lime juice.5

Garnish with fresh coriander leaves and serve immediately.6

Cuisine

Punjabi

Servings

4

Cook Time

60 Minutes

Kulcha Chole is an authentic Punjabi dish

that is relished as a popular street food.

These soft flavoursome chickpeas melt

away in your mouth and are relished with

hot kulchas.

Kulche Chole


Step By Step Method

Procedure to prepare the Chole

Wash the soaked Chickpeas well, add fresh water such that it is just ½ an

inch level above the chickpeas.1Pressure cook the chickpeas with baking soda and tea bag for 7 whistles.

2Let the steam die down and open the pressure cooker, remove the tea bag

and discard it. 3

Add in all the spice powders,salt and rock salt into the pressure cooked

chickpeas. 4

Heat Ghee in a tadka pan, add a pinch of asafoetida, crackle ½ a teaspoon of

cumin seeds and pour this into the chickpeas to give aroma to the

preparation.

5

1 teaspoon of Red Chilli Powder

½ teaspoon of Cloves Powder

500 grams of Chickpeas are soaked overnight

Ingredients for the Chole


1 teaspoon of Cinnamon Powder

1 teaspoon of Pepper Powder

1 teaspoon of Amchur Powder

½ teaspoon of Baking Soda

1 Tea Bag

½ teaspoon of Carom Powder

1 teaspoon of roasted Cumin Powder

1 teaspoon of dry Ginger Powder ¼ teaspoon of Rock salt


½ teaspoon of Cumin SeedsSalt to tastea pinch of asafoetida

½ teaspoon of Cardamom Powder

¾ teaspoon of roasted Pomegranate Powder

Water as required to knead the dough

Salt to taste

2 ½ cups of All Purpose Flour

Ingredients for Kulcha

¼ teaspoon of Baking Soda

4 tablespoons of Yoghurt

½ teaspoon of Baking Powder

2 teaspoons of Sugar

A few Nigella seeds

Some flour for dusting3-4 tablespoons of ghee to roast the Kulchas

2 ½ tablespoons of Oil

Cookware


Boil the chickpeas, adding some more water if necessary, for further 15-20

minutes till the spice powders lend its flavours to the chole.6

Dust some flour on the rolling board, sprinkle a few nigella seeds over the

ball and roll it out evenly into a circle that is with a little thick consistency.6

Heat the griddle, place the rolled out kulcha on it, cook for a while and flip it

over.7

Now add ghee over each side and roast it equally on both the sides till

golden brown.8

The delicious Kulchas are ready now.9

Gently mix in the liquids into the flour and knead it into a soft and pliable

dough, adding water as necessary.3

Cover the dough with a wet kitchen napkin, keep aside for 2 hours to let it

ferment.4

After 2 hours, divide the dough into medium sized uniform balls.5

Take a large mixing bowl, add the flour, baking soda, baking powder, salt

and sugar. Mix them up well as such.1

Make a well in the centre of the mixed flour, add in curd, oil and water.2

Step By Step Method

Procedure for Kulcha

Khandvi are soft and delicious fluffy rolls

that melt in your mouth. It is made from a

mixture of gram flour and buttermilk, that

is delicately cooked and rolled up from

thin strips. Bring home Gujarat by

preparing this challenging recipe.

Khandvi


Cuisine

Gujarati

Servings

3

Cook Time

30 Minutes

½ teaspoon of Mustard Seeds

1 cup of Gram Flour

Ingredients for the Khandvi Batter Ingredients for the Tempering

1 teaspoon of Oil

1 teaspoon of White sesame Seeds

1 sprig of Curry Leaves

3 cups of Sour Buttermilk

1 teaspoon of Ginger-Green Chilli Paste

Pinch of Asafoetida

Salt to taste

1/4 teaspoon of Turmeric Powder

2 tablespoons of freshly cut Coriander Leaves

2 tablespoons of Grated fresh Coconut

Ingredients for the Garnish

Cookware

The batter starts thickening, take care again that there are no lumps being

formed.6

There should be no lumps at all.3

To this add asafoetida, ginger-green chilli paste, salt and turmeric powder

and whisk it up well again.4Take a wide pan, start the flame and keep it low. Pour in the batter and

continue stirring using the low flame for the next 12-15 minutes.5

Step By Step Method

Take 4-5 large steel plates and grease the inside and outside surfaces.1

The gram flour and the butter milk are whisked together till you get a

smooth batter.2

Once the batter looks creamy and shiny, take a teaspoon of this thickened

batter and spread over the clean greased kitchen countertop and let it cool

for a couple of minutes.

7


If it does not peel away and roll, then it requires further cooking.9

Once the batter looks ready, spread a large ladle of the batter onto the

greased plates with a round bottomed cup real quick into a thin layer.10

Continue spreading of the batter on all the greased plates, one after the

other, beginning with the inside surface first, then on the outside, till all the

batter is used up.

11

After it cools down, run a knife, as if cutting them into vertical strips.12

Lift up the edge from one side and roll it up tightly.13

Similarly roll up all the strips and arrange them on the serving dish next to

each other.14Heat oil in a Tadka pan, crackle the mustard seeds, sesame seeds and curry

leaves.15Now pour this tempering over the Khandvi rolls.

16Garnish by sprinkling the grated coconut and fresh coriander over them.

17Serve these with green chutney.

18

Try rolling this cooled spread out batter by peeling up one side of the edge

and rolling it up tightly.8

Cuisine

North Indian

Servings

5

Cook Time

30 Minutes

Dahi Bhalle are lentil dumplings that are

served with sweet and spicy chutneys in

smooth and creamy yoghurt. It is served

chilled and is enjoyed as a snack as well as

an accompaniment with hot parathas.

Dahi Bhalle


½ cup of seedless Tamarind

soaked for 2 hours


1 cup of Urad Dal soaked for 3-4 hours

Ingredients for the Vada Batter Ingredients for

the Sweet Tamarind Chutney7-8 tablespoons of Jaggery



Pinch of Asafoetida

1 chopped Green Chilly

½ inch chopped Ginger

3-4 tablespoons of Water

1 teaspoon of Cumin Seeds

Salt to taste

1 cup of Water


1 teaspoon of Oil

Pinch of Asafoetida


½ teaspoon of coarsely ground Black pepper

1 small cubed Onion

2 Green Chillies

½ inch of Ginger

2 cups of fresh Coriander Leaves

Ingredients for the Green Chutney

Ingredients for

the Yogurt and Garnish

Salt as per taste

¼ teaspoon of Cumin Seeds

1 teaspoon of Lime Juice1 teaspoon of roasted Cumin Powder


1 teaspoon of Chaat Masala

1 tablespoon of freshly chopped

Coriander Leaves


2 ½ cups of fresh Yoghurt

Cookware


To this add the jaggery, and stir it up, cook for further 4-5 minutes.4


cool.5

Step By Step Method



pulp.1Take a fry pan, heat oil, crackle the cumin seeds, add the asafoetida, red



Mix the salt into the batter just before deep frying.3

Heat oil in a kadai to deep fry the vadas.4

Once the oil is hot to fry, introduce spoonfuls of the batter into the kadai

and fry till golden brown all over. Flip them once the base begins to show a

golden hue and fry uniformly.

5

Step By Step Method

Procedure to prepare the Dahi Vadas or Bhallas

Grind the urad dal with very little water into a smooth batter with ginger,

asafoetida and green chillies.1In the ground batter, mix in the coarsely ground pepper, cumin seeds and

fresh coriander leaves.2

Store this sweet and sour chutney in an airtight container.6

Procedure to prepare the Spicy Green Chutney

Grind the onion, green chillies, ginger, cumin seeds, salt, coriander leaves and lime

juice together into a fine paste in the chutney jar of the mixer grinder. Store this

into an airtight jar.

Drain these fritters on absorbent kitchen towels.6

Immediately place the hot vadas in a wide bowl of room temperature water

for 15 minutes.7

Whisk up the yogurt with some rock salt till smooth and creamy. Add this

generously over the squeezed out vadas.9

Spread an even layer of green chutney over the yogurt, followed by the

sweet tamarind chutney.10

Sprinkle cumin powder, red chilli powder and chaat masala over the

chutneys.11

Now finally garnish with freshly chopped coriander leaves and serve either

immediately or chilled.12

After 15 minutes, take them out one by one into a serving bowl, squeezing

out the water gently by pressing it between the palms.8


Salt as per taste

4 Chicken Drumsticks

¼ teaspoon of Amchur Powder

1 teaspoon of Coriander Powder

1 teaspoon of Garam Masala250 grams of Chicken boneless breasts cubed

1/4 teaspoon of Pepper Powder

Ingredients

Cuisine

Hyderabadi

Servings

6

Cook Time

90 Minutes

1 teaspoon of Kasuri Methi

1 ½ tablespoons of Ginger-Garlic Paste1 teaspoon of Kashmiri Red Chilli Powder




Cookware

Mildly spiced and infused with aromatic

flavours in a yoghurt based marinade, the

Tandoori chicken turns out tender,

delicious and juicy either as drumsticks or

as kebabs.

Tandoori Chicken

Step By Step Method

Wash the drumsticks and cut deep slits in 2-3 different places on the meat.1

Rub salt, turmeric powder , chilli powder and lime juice generously on the

chicken.2

Keep aside for 15-20 minutes.3

1/3 cup of yoghurt


Cuisine

Bengali

Servings

4

Cook Time

30 Minutes

Hilsa Fish is a signature dish of the Bengalis

from Bangladesh. It is fondly named “Bhapa

illish” due to the steaming process involved

in cooking this authentic Bengali dish. This

dish is best enjoyed with steamed rice.

Bhapa Ilish orSteamed Hilsa Fish

Prepare the yogurt marinade by combining the yogurt, ginger-garlic paste,

oil, garam masala, pepper, coriander powder, amchur powder and kasuri

methi.

4

Place the chicken pieces in this marinade and ensure they are uniformly

coated.5

Let this marinate for 6-7 hours or preferably overnight in the refrigerator.6

Preheat the oven for 15 minutes at 240 degree celsius.7

Remove the Chicken pieces from the marinade, brush them with oil and

place them on the tray and grill it for 10 minutes.9

Retrieve the pieces after 10 minutes, brush them with oil again, flip them

over and grill further for 6-7 minutes.10

Your Tandoori Chicken is ready.11

Serve with fresh Green chutney along with sliced onions and lemon

wedges. 12

Grease the baking tray that has been covered with an aluminium foil.8


Take a wide stainless steel tiffin box which can accommodate the fish

pieces.4

Place the fish pieces over the poured mixture.6

Now pour the remaining marinade over the fish, remaining slit green

chillies and the mustard oil .7

Secure the lid of the box tightly.8

4 tablespoons of Sour Curd

4 teaspoons of Black Mustard seeds Paste (soaked

in lukewarm water for ½ hour)

4 tablespoons of Mustard Oil

Salt to taste


4-5 Slit Green Chillies5-7 pieces of Hilsa Fish

1 teaspoon of turmeric powder

Ingredients

3 tablespoons of Grated Fresh Coconut

1 ½ tablespoons of Khus Khus (soaked in

lukewarm water for 15 minutes and made into a paste)

Cookware

Add a cup of water to the mixture and stir it up nicely.3

Step By Step Method

Rub a little salt and turmeric powder all over the fish and keep aside for 10

minutes.1

Pour 1/3rd of the marinade into the box with 2 slit green chillies.5

In a bowl mix together sour curd, 3 tablespoons of mustard oil, mustard

paste, khus khus paste, grated coconut, red chilli powder, remaining

turmeric powder and adjust the salt.

2


You can steam this in a vessel for 25 minutes on medium flame or pressure

cook it for 2-3 whistles in a pressure cooker or cook in a microwave in a

steaming process.

9

In the microwave, you could pour 3-4 cups of water in a large microwave

proof vessel, place a microwave proof tight container with the fish in, within

the large vessel.

10

Microwave this for 5 minutes on high temperature and at 40% of the

temperature for further 25 minutes.11

Once the steam has escaped, open the lid of the tiffin box and you will find

your fish all tender and inviting.12

Relish this Bengali delicacy with hot steamed rice.13

Salt to taste

½ cup of freshly scraped Coconut

4 finely chopped Onions


1 teaspoon of Turmeric Powder

2 tablespoons of Peanuts2 ½ cups of Thick Poha or Beaten Rice

½ teaspoon of Asafoetida

Ingredients

Cuisine

North Indian

Servings

3

Cook Time

20 Minutes

1 teaspoon of Cumin Seeds

1 teaspoon of Mustard Seeds½ cup of chopped fresh Coriander Leaves

4-5 finely chopped Green Chillies

2 Sprigs of Curry Leaves

1 Lime 2 teaspoons of Sugar

It is a favourite Maharashtrian dish that is

relished anytime either as a snack or as

breakfast. The poha, peanuts, fresh

scraped coconut make this dish very

inviting.

Kande Pohe


Cookware

Serve hot poha with some sev sprinkled over.9

Add the onions and stir fry till translucent.4

Now add the asafoetida and turmeric powder. Stir fry for another couple of

minutes.5

Add the soaked poha and salt. Give it a good mix.6

Now add the sugar and lime juice. Keep it covered under low flame for a

couple of minutes.7

Switch off the heat source, open the lid, garnish with fresh coriander and

coconut. 8

Throw in the peanuts, curry leaves and lightly stir fry them.3

Step By Step Method

Wash the beaten rice thoroughly and let it rest in a colander for 10 minutes.1

Heat 2 tablespoons of cooking oil, splutter the mustard and the cumin

seeds.2

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½ cup All-purpose flour

1 cup semolina

Ingredients for the Puris

or Golgappas

Cuisine

North Indian

Servings

4

Cook Time

60 Minutes

2 tablespoons of Oil

Lukewarm Water to knead the dough.

Golgappe

Cookware

¾ inch of chopped Ginger

1 fresh Lime

2 Green Chillies

1 bunch of fresh Mint Leaves

½ bunch of fresh Coriander Leaves

Rock Salt to taste

Salt to taste

2 tablespoons of roasted Cumin Seeds

Ingredients for the Pani

2 tablespoons of Tamarind Pulp

1 cup of Water



½ cup of seedless Tamarind soaked for 2 hours

7-8 tablespoons of Jaggery



Pinch of Asafoetida

Ingredients for the Sweet

Tamarind Chutney

1 teaspoon of Oil

Golgappe are small puris that carry spicy and

tangy pani with flavoursome spices that leave

an enrapturing and lingering taste behind

making you crave for more. These Golgappe

make friends get into exciting and fun filled

competitions with each other to see who can

eat the most. Let’s see how to make this

popular Delhi street chaat.

¾ tablespoons of Black peppercorns


After 20 minutes, uncover the dough, make 3 large balls out of the dough.3

Roll out one ball into a wide circle using the rolling pin.4

Take a small bottle cap and press it onto the rolled out dough circle with as

many indentations as you can.5

Step By Step Method

Procedure for making the Golgappas

Combine the semolina, all purpose flour , oil with sufficient lukewarm

water to make a soft dough.1Keep it covered with a wet cloth and set aside for 15-20 minutes.

2

Meanwhile continue to keep the remaining 2 balls of dough covered.6

Separate the small circles from the rolled out dough and collect them on a

plate. 7

Now deep fry these in a kadai on a low flame till all of them turn crispy and

puffed up. 9

Deep fry these on both the sides till they turn golden brown.10

Drain them on absorbent kitchen towels. Leave them open for 4-5 hours

before storing in an airtight container.11

Now roll out these individual small circles into a thinner consistency and

continue to keep them covered too under a wet cloth.8

Step By Step Method

Procedure to prepare the Pani

Grind all the ingredients to a fine paste adding enough water with the juice

of one lime in a mixer grinder. 1Add 1 litre of water to the above paste and stir it up well. Your Pani is ready.

2



To this add the jaggery, and stir it up, cook for further 4-5 minutes.4


cool. 5

Step By Step Method



pulp.1Take a fry pan, heat oil, crackle the cumin seeds, add the asafoetida, red


Store this sweet and sour chutney in an airtight container. 6

Sweet Tamarind Chutney is served.3

Pani is served.4

Puris or Golgappas are served.5

Step By Step Method

The Final Pani Puri Preparation

1 cup of boiled and chopped potatoes are kept ready.1

1 cup of soaked salted boondi is kept ready.2

This treat is enjoyed with ample golgappas to your satisfaction.7

A hole is gently made in the golgappa by tapping with firm strokes in the

centre . A small filling of potatoes and boondi is introduced within. Sweet

Tamarind chutney is added according to taste and of course the golgappa is

filled to the brim with the pani and had in one bite.

6

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Cuisine

Bengali

Servings

4

Cook Time

40 Minutes

Mughlai Paratha is a popular Bengali street

food known for its exquisite taste and texture. It

is prepared delicately and fondly with

ingredients that are always available in your

kitchen.

Mughlai Paratha

2 Eggs

Water to knead the dough

3 cups of Whole Wheat Flour

1 cup of All Purpose Flour


Ingredients


Salt to taste

3 Onions finely chopped

4 Green Chillies finely chopped

Dry Flour for rolling

Cookware

Step By Step Method

Knead a soft dough with sufficient water, incorporating ghee, all-purpose

flour and the whole wheat flour.1Leave the dough covered for 2-3 hours.

2Take a big sized ball out of the kneaded dough and roll it out evenly.

3Heat a griddle, place the rolled out paratha on it.

4Now break an egg over it, sprinkle onions, green chillies, salt and coriander

over the paratha and give a gentle mix.5


Cuisine

Maharashtrian

Servings

5

Cook Time

45 Minutes

Mutton and eggs in a crispy roti is a royal treat. It

is famously prepared during the Ramzan days

and enjoyed as a popular Mumbai street food.

Kheema Baida Roti

Water to knead the dough

1 teaspoon of Cooking Oil

¼ kilogram of All Purpose Flour

Salt to taste

¼ kilogram of minced Mutton

Ingredients

1 teaspoon of Red Chilli Powder

1 finely chopped Onion

2-3 finely chopped Green Chillies


2 Eggs beaten

Cookware

Lower the flame, fold the paratha on either side towards the centre

enclosing the egg mix so that you end up with a square shape.6

Drizzle ghee around the paratha and cook till light brown. 7

Exhaust the rest of the dough by making more parathas similarly.9

Serve the Mughlai paratha with spicy chutney.10

Drizzle ghee over the top surface, now flip it over and roast it well.8

¼ teaspoon of Garam Masala

Water to cook the Mutton Mince ½ teaspoon of roasted Cumin Powder

1 teaspoon of Ginger-Garlic Paste


When nearly done, stir in the garam masala and the cumin powder.3

Cook till it is completely tender and dry. 4

Mix in the fresh coriander leaves and let it cool down.5

Step By Step Method

Knead a soft dough using the all-purpose flour, salt, some oil and water.

Keep aside for 20 minutes covered with a wet cloth.1

Cook the mutton mince in a saucepan in water with onion, green chillies,

ginger-garlic paste, salt and red chilli powder.2

Now roll out a thin chapati from the soft dough.6

In the centre of the rolled out chapati, place a good portion of the cooked

mince, pour a teaspoon of the beaten egg over.7

Heat a griddle, spread some oil on it and place the square stuffed chapati

over it.9

Pour some beaten egg over the chapati, flip it over.10

Again pour some beaten egg over the flipped side and drizzle oil over it.11

Take care to cook on both the sides till it is roasted into a golden brown

colour.12

Your Keema Baida Roti is ready. Serve it with fresh green chutney.13

Fold the chapati on either side towards the centre to enclose this stuffing, it

thus forms a square shape.8

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Cuisine

North Indian

Servings

3

Cook Time

30 Minutes

Spicy, crispy Aloo Tikki or patties is an all

time favourite north Indian snack. It is so

versatile that it can be had as such with

ketchup or fresh green chutney. It can be

had with chole or as a chaat as well.

Aloo Tikki

¼ teaspoon of Chaat Masala Powder

½ teaspoon of minced Ginger

3 medium sized boiled potatoes

1 finely chopped Green chilly

½ teaspoon of Kashmiri Red Chilli Powder

Ingredients

2 tablespoons of Rice Flour or Corn Starch

Cooking Oil to shallow fry the tikkis

Salt to taste

¼ teaspoon of Coriander Powder

¼ teaspoon of Cumin Powder


Cookware

Step By Step Method

Grate the boiled potatoes, place this in a large mixing bowl.1

To this add the coriander, cumin, red chilli powders, ginger, green chilli,

chaat masala, salt, rice flour and fresh coriander leaves.2Mix them up well and separate them into equal portions.

3Make medium sized patties out of the separated portions.

4Heat a griddle, spread oil over it and now shallow fry the aloo tikkis or

patties.5

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Roast well on both the sides with enough oil drizzled over them to get a

golden brown colour.6Drain them on absorbent kitchen towels.

7Serve this aloo tikkis with yoghurt spread over it, garnished with spicy green

chutney, sweet tamarind chutney and sev or just serve them plain with

ketchup.

8

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Cricket fever Recipe Book final · ½ teaspoon of pepper powder Oil 2 teaspoons of chilli powder 2 ½ teaspoons of coriander powder 1 tablespoon of vinegar 2 tablespoons of soya sauce

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