Hyderabad Pune Gujarat

Cricket Fever recipe collection

Bangalore Delhi Punjab Mumbai Index

Lamb Momos with Sweet Chilli sauce 02 Spiced Fruit 03

Basil Butter Bread 04 Honey Chilli Potatoes 05 Vegetable Macaroni 06

Zucchini Fritters 07

Mushroom Manchurian 08

Idli Chaat 09 Omelette Bun 10 Palak 11 Ragi 12 Aloo 13 Hyderabadi Chicken 14 Sabudana khichdi 16 18 Pav 19 Rava 20 www.prestigesmartchef.com Index

Butter Chicken 22 Chicken Hyderabadi 23

Gujarati 25 Shikampuri Kebab 26 Pav 28

Bhel 29

Kulche Chole 31

Khandvi 33 Dahi Bhalle 35 38 Bhapa Ilish or Steamed Hilsa Fish 39 Kande Pohe 41 Golgappe 43 Mughlai Paratha 46 Kheema Baida Roti 47 49

www.prestigesmartchef.com Cricket Fever recipe collection

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 of Gujarat. Cheer your favourite team donning their jerseys and snacking their favourite dishes at the same time.

www.prestigesmartchef.com -01- Lamb Momos with Sweet Chilli sauce 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.

Cuisine Cook Time Servings North Indian 40 Minutes 5 Ingredients For the Stuffing

500 grams of lamb mince 2 ½ teaspoons of coriander powder Salt to taste 1 teaspoon of chilli sauce 1 tablespoon of vinegar Oil ½ teaspoon of pepper powder 2 tablespoons of soya sauce 2 teaspoons of chilli powder 1 tablespoon of garam masala A pinch of Ajinomoto ½ teaspoon of turmeric powder Ingredients For the Dough Preparation 2 cups All purpose flour Salt Water Ingredients For the Sweet Chilli Sauce 1 cup sugar 4 red chillies ½ cup vinegar ¼ cup water Cookware

Step By Step Method

The ingredients listed under the stuffing are combined well with the lamb 1 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.

www.prestigesmartchef.com -02- A soft dough is prepared using all-purpose flour, salt and water. These are 2 then separated into small balls to roll them out into small circles.

The lamb mince stuffing is placed in the centre of this circle and closed up 3 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.

The ingredients of the sweet chilli sauce are boiled on a high flame and 4 simmered till the sugar dissolves. This mixture is cooled down and refrigerated. Serve this delicious thick sauce along with the Momos.

Spiced Fruit Chaat

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.

Cuisine Cook Time Servings North Indian 10 Minutes 5

Ingredients 1 large Mango 1 teaspoon of lemon juice 1 large Apple 1 teaspoon of chaat masala 2 Sweet potatoes, boiled and cubed 1 teaspoon of chilli powder 1 large Potato boiled and cubed 1 teaspoon of roasted cumin powder 2 Bananas, peeled and cut ½ a teaspoon of black salt

www.prestigesmartchef.com -03- Cookware

Step By Step Method The apple and banana pieces are well coated with lemon juice to keep them 1 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.

Basil Butter Bread

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.

Cuisine Cook Time Servings North Indian 15 Minutes 4 Ingredients 7-8 slices of bread Salt to taste 1 ½ tablespoons of butter (Salted) 2 tablespoons of grated processed cheese 7 large cloves of garlic ½ a cup of fresh Basil leaves ½ a teaspoon of olive oil Cookware

www.prestigesmartchef.com -04- Step By Step Method Crush the garlic cloves in a mortar and pestle. To this add the fresh basil 1 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.

Honey Chilli Potatoes

Honey Chilli Potatoes are zesty and mouth- watering with a sweet chilli explosion.

Cuisine Cook Time Servings North Indian 30 Minutes 5 Ingredients 2 Potatoes peeled and sliced Salt to taste 1 tablespoon of Garlic paste 1 teaspoon of chilli powder Oil for deep frying ¼ teaspoon of soya sauce 3-4 tablespoons of cornflour or Maida 1 capsicum sliced 3 teaspoons white sesame seeds 2 spring onions and stalks sliced 2 tablespoons of 2 teaspoons of chilli sauce Honey Cookware

www.prestigesmartchef.com -05- Step By Step Method Combine the cornstarch, salt, chilli powder in a bowl and mix in the 1 potatoes, such that they are coated evenly. Deep fry these potatoes till golden brown.

Heat a wok and stir fry the garlic paste with the spring onions. Add in the 2 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.

Vegetable Macaroni

Italian cuisine with a desi tadka! A mix of healthy vegetables with Indian spices makes this dish innovative.

Cuisine Cook Time Servings North Indian 20 Minutes 4 Ingredients 2 tablespoons of Oil 2 Carrots- finely chopped 1 Capsicum- finely chopped ¼ teaspoon of soya sauce ½ cup Cabbage - finely chopped 1 teaspoon of Ginger paste 2 Tomatoes- finely chopped 1 teaspoon of Chaat masala ¼ teaspoon of red chilli powder 2 tablespoons of finely chopped Fresh Coriander 3-4 tablespoons of Tomato sauce 1 cup Macaroni (boiled with salt and ½ tsp of oil) Salt to taste 1 Green chilly- finely chopped Cookware

www.prestigesmartchef.com -06- Step By Step Method Take a pan, heat oil, stir fry the ginger paste along with the finely 1 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.

Zucchini Fritters

Zucchini not in the salad, but in the form of crispy fritters. A sure shot hit recipe. Go for it!

Cuisine Cook Time Servings North Indian 40 Minutes 3 Ingredients 3 Zucchinis, peeled and grated 2 tablespoons of fresh parsley 2 cloves Garlic minced 1 Egg ½ Onion minced Oil for deep frying 1 tablespoon of Parmesan Cheese ¾ cup of flour

Cookware

Step By Step Method Combine all the ingredients in a bowl except the oil. Heat oil in a wide fry 1 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 .

www.prestigesmartchef.com -07- Mushroom Manchurian Mushroom Manchurian is a great appetiser to begin a party with. The goodness of button mushrooms with spicy sauces make it very delectable.

Cuisine Cook Time Servings North Indian 30 Minutes 6 Ingredients for the mushroom batter 1 packet of Button Mushrooms chopped into halves 4 tablespoons of Cornstarch 2 tablespoons of Maida Ingredients for the ½ teaspoon of Garlic paste Saucy mixture 4 tablespoons of water ½ teaspoon of Garlic paste ½ teaspoon of Ginger paste 2 tablespoons of finely chopped Spring Onion ½ teaspoon of soya sauce ½ teaspoon of Ginger paste 1 Onion finely chopped 2 ½ tablespoons of Soy sauce Cookware 2 tablespoons of Tomato Ketchup Salt to taste 2 tablespoons of Cooking Oil ½ tablespoon of Chilli Sauce 1 Green Chilly finely chopped

Step By Step Method Make a medium thick batter by combining corn starch, maida, salt, soy 1 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.

www.prestigesmartchef.com -08- Idli Chaat

Idli with and chutney is a regular affair. Give it a chaat makeover for that tangy, spicy and sweet satisfaction.

Cuisine Cook Time Servings North Indian 20 Minutes 3 Ingredients 20 4 tablespoons of freshly chopped coriander 2 Onions- finely chopped ½ a teaspoon of Red chilli powder 2 Tomatoes- finely chopped ¾ teaspoon of roasted Cumin powder 4 tablespoons of fresh 1 teaspoon of Chaat masala 4 tablespoons of salted ¼ teaspoon of Black salt 4 tablespoons of mint-coriander chutney 5 tablespoons of Fine Sev 4 tablespoons of sweet chaat chutney 3 teaspoons of Cooking Oil

Cookware

Step By Step Method Pan fry or shallow fry the idlis till crisp, after cutting them into 4 equal parts. 1 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.

www.prestigesmartchef.com -09- Omelette Bun

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.

Cuisine Cook Time Servings North Indian 30 Minutes 4 Ingredients 4 Tea Buns or Sweet Buns 2 tablespoons of Carrot - grated 4 Eggs 2 tablespoons of Peas - boiled 2 Onions - finely chopped ½ cup of Mozzarella Cheese - grated 2 pieces of Chicken Salami- Salt and Pepper to taste chopped into big pieces Cookware

Step By Step Method Preheat the oven to 175 degree C. Scoop out a wide middle portion of the 1 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.

www.prestigesmartchef.com -10- Palak Kebab

Snack on these healthy, crispy on any special occasion to make it even more special. Enrich your system with the goodness of spinach and some light spices.

Cuisine Cook Time Servings North Indian 20 Minutes 6 Ingredients I Onion - finely chopped 1 tablespoon of Fine Semolina 5 pieces of - crumbled Salt to taste 2 tablespoons of Corn Flour ½ teaspoon of Turmeric Powder 2 tablespoons of Rice Flour ½ teaspoon of Chilli Powder ½ teaspoon of Lime Juice 3 Bread Slices - crumbled ½ teaspoon of Cumin Seeds 1 teaspoon of Chaat Masala for garnish 1 Bunch of Chopped Fresh Spinach Cooking Oil Cookware

Step By Step Method Heat oil in a wide Fry pan. Splutter the cumin seeds, add the chopped 1 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.

www.prestigesmartchef.com -11- Ragi Roti

Ragi Roti can be cooked soft or crispy just like 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.

Cuisine Cook Time Servings South Indian 30 Minutes 2 Ingredients 1 ½ - 2 cups of Ragi Flour 1 tablespoon of Fine Semolina 1 cup of Water 2-3 finely chopped Green Chillies Salt to taste 2 Onions finely chopped Oil for cooking ¼ teaspoon of Cumin Seeds 2 tablespoons of Ragi Flour ½ teaspoon of finely chopped Ginger ¼ bunch of Dill Leaves (chopped) 2 tablespoons of grated Coconut ¼ bunch of Fresh Coriander Leaves (chopped) Cookware

Step By Step Method Combine all the ingredients with Ragi flour, except for the 2 tablespoons of 1 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.

Now add this boiled paste to the above mixture and mix it up well with a 2 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.

www.prestigesmartchef.com -12- Now pull out big sized balls out of this dough. Place one such ball on a 3 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 like spread has been achieved. Make a hole in the center of the roti with your finger which will allow faster cooking. Now heat the griddle, turn the butter paper upside down over it and 4 carefully peel it away from the paper onto the griddle. After a minute spread a ¼ teaspoon of oil over the roti and flip it over. Again 5 spread another ¼ teaspoon of oil and cook till roasted well on both the sides. Prepare one by one all the roti till you exhaust the dough. Serve these 6 with a variety of chutneys, curd or pickle.

Aloo Paratha

A rich, spicy and tangy paratha loaded with wholesome potatoes is totally welcome during the nail-biting matches. Check out this delicious recipe.

Cuisine Cook Time Servings North Indian 30 Minutes 4 Ingredients for the stuffing Ingredients for the dough 2 medium sized boiled and grated potatoes 2 cups of Whole Wheat Flour 1 finely chopped Green Chilly Salt as per taste ¼ teaspoon of Carom Seeds Water as required ¾ teaspoon of dry Pomegranate seeds ½ teaspoon of Oil (roasted and ground into a semi-fine powder) is used as per requirement ¼ teaspoon of Garam Masala for roasting the . ¼ teaspoon of Kashmiri Red Chilli Powder

www.prestigesmartchef.com -13- Cookware

Step By Step Method Knead the dough by combining all the ingredients into a soft consistency. 1 Keep it covered and away for 10-15 minutes. Mix all the ingredients of the stuffing into a uniform blend. Pull out 2 medium sized balls out of the soft dough and roll them out into a small circle. Now place the potato stuffing in the centre of this circle. Bring in all the 3 edges together to completely enclose the stuffing within. Sprinkle some wheat flour over this ball and carefully roll it out into an even 4 circle. The stuffing like this gets spread out evenly. Heat a griddle on medium heat till hot. Place the rolled out paratha on it 5 and let it cook for a minute. Spread ghee over it generously and flip it over. Now again spread ghee over 6 the flipped side and roast it till well cooked on both the sides. 7 Serve these delicious parathas with curd or pickle. Chicken Tender 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.

www.prestigesmartchef.com -14- Cuisine Cook Time Servings South Indian 60 Minutes 5 Ingredients for the Marinade Ingredients for Basmati Rice 1 tablespoon of Ghee 8 Black Peppercorns ½ cup of Browned Onions 1 ½ litres of Water 2 finely chopped Green Chillies Salt as per taste 1 ½ tablespoons of Garlic Paste 3 Green Cardamoms 1 tablespoon of Ginger paste 1 Black Cardamom ½ teaspoon of Turmeric Powder 1 inch Cinnamon 1 ¼ teaspoon of Kashmiri Red Chilli Powder 4-5 Cloves 1 teaspoon of Garam masala 2 Star Anise ½ teaspoon of Cardamom Powder 2 Bay leaves 1 tablespoon of Freshly chopped Coriander Leaves 1 teaspoon of Shahi Jeera 1 tablespoon of Fresh Mint Leaves 1 teaspoon of Ghee Salt to taste ½ kilogram of Basmati Rice 1 teaspoon of Lemon Juice 1 cup of Curd ½ kilogram of Chicken cut into medium sized pieces Ingredients to assemble the Biryani ½ cup of Browned Onions 1 teaspoon of thinly sliced juliennes of Ginger 2 teaspoons of Ghee 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 ½ teaspoon of Kewra Water Cookware

www.prestigesmartchef.com -15- Step By Step Method 1 Deep fry the thinly sliced onions till well browned.

Now marinate the chicken. Mix the curd and chicken with all the ingredients 2 listed under marinade. Keep aside for minimum 1 hour. Overnight marination is best to get rich flavours.

Boil the Basmati rice adding salt, whole spices till half cooked. Drain it in a 3 colander and add the ghee to it, once drained. Keep aside. 4 Assemble the Biryani dish now. 5 Take a large sauce pan, place the chicken marinade first. 6 Spread the half cooked rice over it.

Sprinkle the juliennes of ginger, browned onions, mint and coriander 7 leaves. 8 Pour the ghee, kewra water and saffron milk over it.

Spread an aluminium foil tightly over the saucepan and cover with a tight 9 fitting lid. Cook for 20 minutes on medium flame and 5 minutes in addition on a tawa 10 on a low flame.

Sabudana khichdi

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.

www.prestigesmartchef.com -16- Cuisine Cook Time Servings Others 20 Minutes 3 Ingredients 1 cup of soaked Sabudana 1 tablespoon of Lime juice (tapioca pearls soaked for 3-5 hours) ½ cup of roasted and coarsely ground Peanuts 1 teaspoon of finely chopped Ginger 2 tablespoons of fresh Coriander Leaves 1 teaspoon of Cumin seeds 3 tablespoons of Ghee 1 teaspoon of finely chopped Green Chillies 2 tablespoons of Grated Coconut 8-10 leaves Rock salt as per taste 2 medium sized boiled and cut Potatoes 1 teaspoon of Sugar Cookware

Step By Step Method Dry roast the peanuts in a pan till brown. Now coarsely pound the peanuts 1 in a mortar and pestle. Combine the peanuts, fresh coriander, salt and sugar with the tapioca 2 pearls. 3 Heat a Kadai, pour in the ghee. 4 Splutter the cumin seeds, green chillies and curry leaves. 5 Stir fry the ginger for a few seconds. 6 Now stir in the cut and boiled potatoes for 2-3 minutes. 7 Now add the tapioca pearls mixture to this and cook for 4-5 minutes. Once the opaque tapioca pearls become translucent, it is a good indication 8 that it is cooked. 9 Now stir in the grated coconut and switch off the heat source. 10 Now drizzle in the lime juice and serve hot. www.prestigesmartchef.com -17- Aloo Chaat

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.

Cuisine Cook Time Servings Others 25 Minutes 2 Ingredients 2 Potatoes boiled and cut into equal cubes 2 teaspoons of Fresh Coriander Leaves Oil for frying the potatoes 1 finely chopped Green Chilly Salt to taste ¼ teaspoon of Grated Ginger ½ teaspoon of Kashmiri Red chilli Powder 1 finely chopped medium sized Onion ¼ teaspoon of Cumin Powder ¾ teaspoon of Chaat Masala Powder 1 teaspoon of lime Juice

Cookware

Step By Step Method

Deep fry the cubed potatoes till crispy and golden in a pan and drain them 1 on absorbent kitchen towels.

In a mixing bowl, combine the potatoes, onions, green chillies, ginger, 2 coriander leaves, chaat masala, cumin powder, lemon juice, red chilli powder and salt.

3 Your Aloo Chaat is ready.

www.prestigesmartchef.com -18- Vada Pav 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.

Cuisine Cook Time Servings North Indian 20 Minutes 4 Ingredients 3 boiled and mashed Potatoes ¼ teaspoon of Asafoetida ¼ teaspoon of mustard Seeds ¼ teaspoon of Turmeric Powder 2 finely chopped Green Chillies 3 tablespoons of finely chopped fresh Coriander Leaves 4-5 Curry leaves 1 teaspoon of Lime juice Salt to taste ¾ inch of Ginger piece Oil for tempering and deep frying 4 Cloves of Garlic ½ cup Gram Flour Water to make gram flour batter Pinch of Baking Soda

Ingredients to assemble the Vada Pav 4 Pavs slit to accommodate the Vada 2-3 deep fried Green Chillies Ketchup to serve Spicy green Chutney Dry Garlic Chutney Cookware

www.prestigesmartchef.com -19- Step By Step Method 1 Pound coarsely the green chillies, ginger and garlic in a mortar and pestle. Heat oil in a Tadka Pan, splutter the mustard seeds, asafoetida, curry leaves 2 and the green chilly mixture. 3 Stir in the turmeric powder. In a large bowl combine the mashed potatoes with the tempering, fresh 4 coriander, lime juice and salt. Combine the gram flour with salt and enough water to get a coatable 5 consistency. 6 Make medium sized balls out of the potato mixture. 7 Now add a pinch of baking soda to the gram flour batter. Coat the potato balls in the batter completely and deep fry till golden 8 brown. 9 Drain them on absorbent kitchen towels. Now slit the pav, spread the green chutney on both the inner halves. Now 10 spread the red garlic chutney over the green chutney.

Place the fried potato fritter within the slit pav and serve with green 11 chutney, deep fried green chillies and ketchup.

Rava Idli 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.

www.prestigesmartchef.com -20- Cuisine Cook Time Servings South Indian 30 Minutes 4 Ingredients 1 teaspoon of Ghee ¼ cup of Grated Carrot 1 cup of roasted Semolina ¼ cup of Grated Cabbage 2 finely chopped Green Chillies Salt to taste ½ teaspoon of Grated Ginger Pinch of Asafoetida ½ teaspoon of Chana 2 tablespoons of freshly Oil for tempering 8-10 Curry leaves chopped Coriander Leaves Eno Salt 10-12 Cashewnuts ¾ cup of Curd ½ teaspoon of Mustard seeds Cookware ¼ cup of Water

Step By Step Method 1 Roast the cashew nuts in ghee and combine with the roasted Semolina. Take a tadka pan, heat oil, splutter the mustard seeds, chana dal, curry 2 leaves and asafoetida.

Add this tempering to the semolina in a large mixing bowl, along with the 3 green chillies, salt, ginger, fresh coriander leaves and the grated vegetables. Mix in the curd with the semolina and add water slowly to get a drop like the 4 consistency of the batter. 5 Keep the batter aside for 15-20 minutes. 6 Now heat the Idli Maker with sufficient water and bring it to a boil. 7 Now add 1 ½ teaspoons of Eno salt into the batter, mix it up quickly. Instantly load the Idli moulds with this batter and steam them for 10-12 8 minutes.

Open the Idli Maker and keep the Idli plates separated out on the kitchen 9 countertop for 3-4 minutes Now remove the Rava Idlis from the moulds and serve them hot with a spicy 10 chutney. www.prestigesmartchef.com -21- Butter Chicken A dish that is liked by all with its rich creamy aromatic gravy with succulent chicken pieces. It is best enjoyed with , and vegetable pulao too.Entertain a lovely gathering at home with this favourite dish that completes every occasion.

Cuisine Cook Time Servings Punjabi 30 Minutes 3 Ingredients ¼ kilogram of Cubed Boneless Chicken 1 tablespoon of Tomato sauce 1 teaspoon of Ginger Paste 1 cup of Whole Milk 1 teaspoon of Garlic Paste 3 tablespoons of Cashewnut Paste 1 large Minced Onion Salt to taste 2 medium Pureed Tomatoes 2 teaspoons of Coriander Powder ¼ teaspoon of Turmeric Powder 1 teaspoon of Kashmiri Red Chilli Powder 1 tablespoon of Kasuri Methi 1 teaspoon of Garam Masala Cookware 1 tablespoon of Ghee 2-3 tablespoons of fresh coriander leaves

Step By Step Method 1 Heat the ghee in a saucepan and saute the minced onion till golden brown. Add the ginger-garlic paste, coriander, red chilli and turmeric powder and 2 cook further for 1-2 minutes. 3 Add the pureed tomatoes, salt and fry for 5-7 minutes till the oil separates. 4 Mix in the tomato sauce and fry for a minute.

www.prestigesmartchef.com -22- Add the chicken pieces along with milk and kasuri methi. Cover the 5 saucepan with a lid and cook for 8-10 minutes on a low flame till the chicken is soft and tender. Open the lid, add the garam masala and cashew paste, adjust the salt and 6 give it a good stir. Remove the saucepan from the heat source and serve garnished with fresh 7 coriander leaves. 8 Serve the Creamy butter chicken with naans or rotis.

Chicken Hyderabadi

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.

Cuisine Cook Time Servings South Indian 60 Minutes 3

Ingredients Chicken 800 grams Onion finely chopped 1 large Peanuts 1/4 cup Ginger-garlic paste 3 tablespoons Sesame seeds (til) 1 tablespoon Green chillies seeded and chopped finely 8 Mint leaves chopped 1/3 cup Turmeric powder 1 teaspoon Oil to deep fry Scraped coconut 2/3 teaspoon Cashewnuts 1/3 cup Yoghurt 2/3 cup Ghee 2/3 cup Salt to taste Lemon juice 2 tablespoons Garam masala powder 2 teaspoon coriander leaves chopped 1/3 cup Sunflower seeds (charoli/chironji) 1 tablespoon

www.prestigesmartchef.com -23- Cookware

Step By Step Method

Grind peanuts, sesame seeds and sunflower seeds to a powder. Heat 1 sufficient oil in a kadhai and deep fry the cashew nuts till they are golden brown. Drain on an absorbent paper and set aside.

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

Add ginger- garlic paste and sauté for the half minute.Add chillies, turmeric 3 and sauté for the half minute. Add ground peanut mixture, coconut and sauté for a minute.

Add yoghurt, salt and sauté for two minutes. Add chicken and sauté for five 4 to seven minutes. Add 1 2/3 cups of water. Once it comes to a boil, simmer until tender.

Adjust seasonings. Sprinkle garam masala powder and mix well. Add 5 lemon juice, coriander, mint and cashew nuts.

www.prestigesmartchef.com -24- Gujarati Kadhi

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.

Cuisine Cook Time Servings Gujarati 40 Minutes 4 Ingredients to combine with the Curd Ingredients to for Tempering ¾ cup of Sour Curd ¼ teaspoon of Cumin Seeds 2 ½ tablespoons of Gram Flour ¼ teaspoon of Mustard Seeds 2 cups of Water ⅛ teaspoon of Fenugreek Seeds Salt to taste Pinch of Asafoetida ¾ teaspoon of Sugar 8-10 Curry Leaves 1 teaspoon of Minced Ginger Green Chilli Paste 1 tablespoon of Ghee 1 Cinnamon Stick broken into pieces 2-3 Cloves Cookware 1 Dry Red Chilly Coriander Leaves for garnish

Step By Step Method Beat the gram flour and curd together, till smooth. There should be no 1 lumps in the mixture. 2 Add the 2 cups of water and beat again. 3 Heat this mixture in a large saucepan and bring to a boil. To this add the ginger green chilli paste, salt, sugar and simmer it for 4 another 10 minutes.

www.prestigesmartchef.com -25- Heat ghee in a tadka pan, crackle the mustard and fenugreek seeds along 5 with a pinch of asafoetida. 6 Throw in the red chilly, cumin seeds, cloves, cinnamon and curry leaves.

Now pour this tempering over the kadhi in the saucepan and boil on low 7 flame for further 5 minutes. The gujarati Kadhi is ready. Serve garnished with fresh coriander leaves 8 along with steamed rice or khichdi.

Shikampuri Kebab

Shikampuri Kebab is a unique Hyderabadi kebab that is spicy and delicious. It is prepared with minced mutton along with aromatic spices.

Cuisine Cook Time Servings Hyderabadi 60 Minutes 4 Ingredients ½ kilogram of Minced Mutton 4 Cloves ½ cup of Chana Dal 2 Black Cardamoms ½ cup Curd 1 ½ tablespoons of Ginger- Garlic Paste ½ kilogram of Hung Curd 1 ½ teaspoons of Garam Masala Powder ½ cup fresh Coriander leaves 1 teaspoon of Red chilli Powder 3 Cinnamon Sticks 2 tablespoons of fresh Mint Leaves ( finely chopped) 2 Bay Leaves 2 finely chopped Green Chillies 3 cups of Water 2 tablespoons of Lime Juice Salt per taste 2 lightly Beaten Eggs Cookware 4 tablespoons of Oil for frying

www.prestigesmartchef.com -26- Step By Step Method 1 Take a large saucepan and boil some water in it.

To this add the washed mutton mince, chana dal, green chillies, ginger 2 garlic paste, whole spices (cinnamon, cloves, cardamoms, bay leaves) and cook for around 20 -25 minutes till the meat is tender. 3 Drain the water and let the contents cool.

Now grind the mutton mixture in a mixer grinder or food processor into a 4 fine paste. There should be no water used at all while grinding. Take a large mixing bowl, combine the ground mutton mixture with curd, 5 red chilli powder, garam masala powder, salt, lime juice, mint and coriander leaves into a uniform mix.

6 Divide this mixture into equal portions. 7 Take one such portion in your hand, flatten it, make a small depression in it.

Fill this depression with the hung curd and bring all the edges together to 8 enclose it completely.

Carefully shape them into round or oval cutlets with no hung curd spilling 9 out. 10 These kababs are dipped into the beaten eggs to coat them uniformly.

Now these are roasted on each side for 7-10 minutes till golden brown in a 11 wide fry pan.

Serve these aromatic kebabs with fresh coriander chutney or with the 12 choice of your dip.

www.prestigesmartchef.com -27-

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.

Cuisine Cook Time Servings Maharashtrian 30 Minutes 3 Ingredients 2 medium Onions finely chopped 1 large Capsicum cubed 2 medium Tomatoes finely chopped ½ teaspoon of Kashmiri Red Chilli Powder 2 large cubed Potatoes ¼ teaspoon of Turmeric Powder ¾ cup of Peas 1 ½ tablespoons of Pav Bhaji Masala Powder 1 cup of Cauliflower Florets Salt to taste 1 large tablespoon of Ginger-Garlic Paste 3 tablespoons of Butter 2 finely chopped Onions for Garnish 2 tablespoons of Lime Juice 3 tablespoons of freshly cut Coriander Leaves 4-5 Pav buns slit in between. Cookware

Step By Step Method

Pressure cook the potatoes, peas and cauliflower florets together with just 1 enough water.

Let the pressure settle down, open the cooker and mash up the boiled 2 vegetables gently.

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

www.prestigesmartchef.com -28- 4 Stir in the ginger-garlic paste and fry for a couple of minutes.

Add red chilli powder, turmeric powder and the pav bhaji masala and fry 5 the contents for a few seconds.

6 Add the chopped tomatoes and stir fry till the butter seeps out. 7 Add the capsicum and stir fry for another 2 minutes.

Now pour in the mashed vegetables, add the chopped fresh coriander 8 leaves, salt and let it simmer for 5-7 minutes with a closed lid.

The Pav Bhaji is ready now. Serve along with the Pav that is slit in between 9 and roasted with butter on the tawa.

Finely chopped onions with little salt and lime sprinkled on them are served 10 along with the Pav Bhaji.

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.

Cuisine Cook Time Servings North Indian 30 Minutes 3 Ingredients for the Bhel 2 cups of roasted Puffed rice in ghee 1 teaspoon of roasted Cumin Powder with a pinch of turmeric powder. 1 teaspoon of Chaat Masala 1 medium sized boiled and cubed Potato 1 teaspoon of Lime Juice 1 medium sized finely chopped Onion 2 tablespoons of roasted Peanuts 1 medium sized finely chopped Tomato ½ cup of Fine Sev 3 tablespoons of freshly chopped Coriander Leaves 7-8 Papdis ( flat deep fried puris crumbled into pieces) www.prestigesmartchef.com -29- Ingredients for the Sweet Tamarind Chutney 7-8 tablespoons of Jaggery ½ cup of seedless Tamarind soaked for 2 hours ½ teaspoon of Ginger Powder ½ teaspoon of Red Chilli Powder ½ teaspoon of Cumin Seeds Pinch of Asafoetida 1 cup of Water Rock Salt as per taste 1 teaspoon of Oil Ingredients for the Green Chutney 2 cups of fresh Coriander Leaves ½ inch of Ginger ¼ teaspoon of Cumin Seeds 1 teaspoon of Lime Juice Salt as per taste 2 Green Chillies 1 small cubed Onion 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 1 pulp. Take a frying pan, heat oil, crackle the cumin seeds, add the asafoetida, red 2 chilli powder and the ginger powder. 3 Now add the tamarind pulp, water and cook for a few minutes. 4 To this add the jaggery, and stir it up, cook for further 4-5 minutes.

Once it thickens, take it off the heat source, mix in the rock salt and let it 5 cool. www.prestigesmartchef.com -30- 6 Store this sweet and sour chutney in an airtight container. 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. Procedure to prepare Bhel Puri Take a large mixing bowl, add the crispy puffed rice, chopped onions, 1 tomatoes and potatoes in it. Now add the roasted peanuts, papdis, spicy green chutney, sweet tamarind 2 chutney and give it a good mix. 3 Place a good amount into individual medium sized serving bowls. 4 Top the portions of puffed rice with a generous layer of fine sev.

5 Over this sprinkle the roasted cumin powder, chaat masala and lime juice. 6 Garnish with fresh coriander leaves and serve immediately.

Kulche Chole

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.

Cuisine Cook Time Servings Punjabi 60 Minutes 4

www.prestigesmartchef.com -31- Ingredients for the Chole 500 grams of Chickpeas are soaked overnight ½ teaspoon of Turmeric Powder ½ teaspoon of Baking Soda 1 teaspoon of Red Chilli Powder 1 Tea Bag 1 teaspoon of Pepper Powder 1 teaspoon of roasted Cumin Powder 1 teaspoon of Cinnamon Powder ½ teaspoon of Cardamom Powder ½ teaspoon of Cloves Powder ¾ teaspoon of roasted Pomegranate Powder 1 teaspoon of Amchur Powder 1 teaspoon of dry Ginger Powder ¼ teaspoon of Rock salt ½ teaspoon of Carom Powder 2 tablespoons of Ghee Salt to taste ½ teaspoon of Cumin Seeds a pinch of asafoetida Ingredients for 2 ½ cups of All Purpose Flour 2 ½ tablespoons of Oil 2 teaspoons of Sugar Salt to taste A few Nigella seeds ½ teaspoon of Baking Powder Some flour for dusting 3-4 tablespoons of ghee to roast the Kulchas ¼ teaspoon of Baking Soda Water as required to knead the dough 4 tablespoons of Yoghurt Cookware

Step By Step Method Procedure to prepare the Chole Wash the soaked Chickpeas well, add fresh water such that it is just ½ an 1 inch level above the chickpeas. 2 Pressure cook the chickpeas with baking soda and tea bag for 7 whistles. Let the steam die down and open the pressure cooker, remove the tea bag 3 and discard it. 4 Add in all the spice powders,salt and rock salt into the pressure cooked chickpeas. Heat Ghee in a tadka pan, add a pinch of asafoetida, crackle ½ a teaspoon of 5 cumin seeds and pour this into the chickpeas to give aroma to the preparation.

www.prestigesmartchef.com -32- Boil the chickpeas, adding some more water if necessary, for further 15-20 6 minutes till the spice powders lend its flavours to the chole. Step By Step Method Procedure for Kulcha Take a large mixing bowl, add the flour, baking soda, baking powder, salt 1 and sugar. Mix them up well as such. 2 Make a well in the centre of the mixed flour, add in curd, oil and water.

Gently mix in the liquids into the flour and knead it into a soft and pliable 3 dough, adding water as necessary.

Cover the dough with a wet kitchen napkin, keep aside for 2 hours to let it 4 ferment. 5 After 2 hours, divide the dough into medium sized uniform balls.

Dust some flour on the rolling board, sprinkle a few nigella seeds over the 6 ball and roll it out evenly into a circle that is with a little thick consistency.

Heat the griddle, place the rolled out kulcha on it, cook for a while and flip it 7 over.

Now add ghee over each side and roast it equally on both the sides till 8 golden brown. 9 The delicious Kulchas are ready now.

Khandvi

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.

www.prestigesmartchef.com -33- Cookware

Cuisine Cook Time Servings Gujarati 30 Minutes 3 Ingredients for the Khandvi Batter Ingredients for the Tempering 1 cup of Gram Flour 1 teaspoon of Oil 3 cups of Sour Buttermilk ½ teaspoon of Mustard Seeds 1 teaspoon of Ginger-Green Chilli Paste 1 sprig of Curry Leaves Pinch of Asafoetida 1 teaspoon of White sesame Seeds Salt to taste 1/4 teaspoon of Turmeric Powder Ingredients for the Garnish 2 tablespoons of Grated fresh Coconut 2 tablespoons of freshly cut Coriander Leaves Step By Step Method 1 Take 4-5 large steel plates and grease the inside and outside surfaces. The gram flour and the butter milk are whisked together till you get a 2 smooth batter. 3 There should be no lumps at all. To this add asafoetida, ginger-green chilli paste, salt and turmeric powder 4 and whisk it up well again. Take a wide pan, start the flame and keep it low. Pour in the batter and 5 continue stirring using the low flame for the next 12-15 minutes. The batter starts thickening, take care again that there are no lumps being 6 formed.

Once the batter looks creamy and shiny, take a teaspoon of this thickened 7 batter and spread over the clean greased kitchen countertop and let it cool for a couple of minutes.

www.prestigesmartchef.com -34- Try rolling this cooled spread out batter by peeling up one side of the edge 8 and rolling it up tightly. 9 If it does not peel away and roll, then it requires further cooking.

Once the batter looks ready, spread a large ladle of the batter onto the 10 greased plates with a round bottomed cup real quick into a thin layer.

Continue spreading of the batter on all the greased plates, one after the 11 other, beginning with the inside surface first, then on the outside, till all the batter is used up. 12 After it cools down, run a knife, as if cutting them into vertical strips. 13 Lift up the edge from one side and roll it up tightly. Similarly roll up all the strips and arrange them on the serving dish next to 14 each other. Heat oil in a Tadka pan, crackle the mustard seeds, sesame seeds and curry 15 leaves. 16 Now pour this tempering over the Khandvi rolls. 17 Garnish by sprinkling the grated coconut and fresh coriander over them. 18 Serve these with green chutney.

Dahi Bhalle

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.

Cuisine Cook Time Servings North Indian 30 Minutes 5

www.prestigesmartchef.com -35- Ingredients for the Vada Batter Ingredients for the Sweet Tamarind Chutney 1 cup of Urad Dal soaked for 3-4 hours 7-8 tablespoons of Jaggery 1 chopped Green Chilly ½ cup of seedless Tamarind ½ inch chopped Ginger soaked for 2 hours 1 teaspoon of Cumin Seeds ½ teaspoon of Ginger Powder 2 tablespoons of freshly chopped Coriander Leaves ½ teaspoon of Red Chilli Powder ½ teaspoon of coarsely ground Black pepper ½ teaspoon of Cumin Seeds Salt to taste Pinch of Asafoetida 3-4 tablespoons of Water 1 cup of Water Pinch of Asafoetida Rock Salt as per taste Ingredients for the Green Chutney 1 teaspoon of Oil 2 cups of fresh Coriander Leaves Ingredients for ½ inch of Ginger the Yogurt and Garnish ¼ teaspoon of Cumin Seeds 2 ½ cups of fresh Yoghurt 1 teaspoon of Lime Juice 1 teaspoon of roasted Cumin Powder Salt as per taste ½ teaspoon of Red Chilli Powder 2 Green Chillies 1 teaspoon of Chaat Masala 1 small cubed Onion 1 tablespoon of freshly chopped Cookware Coriander Leaves Rock Salt as per taste

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 1 pulp. Take a fry pan, heat oil, crackle the cumin seeds, add the asafoetida, red 2 chilli powder and the ginger powder. 3 Now add the tamarind pulp, water and cook for a few minutes. 4 To this add the jaggery, and stir it up, cook for further 4-5 minutes. Once it thickens, take it off the heat source, mix in the rock salt and let it 5 cool.

www.prestigesmartchef.com -36- 6 Store this sweet and sour chutney in an airtight container.

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. 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, 1 asafoetida and green chillies. In the ground batter, mix in the coarsely ground pepper, cumin seeds and 2 fresh coriander leaves. 3 Mix the salt into the batter just before deep frying. 4 Heat oil in a kadai to deep fry the vadas. Once the oil is hot to fry, introduce spoonfuls of the batter into the kadai 5 and fry till golden brown all over. Flip them once the base begins to show a golden hue and fry uniformly. 6 Drain these fritters on absorbent kitchen towels. Immediately place the hot vadas in a wide bowl of room temperature water 7 for 15 minutes.

After 15 minutes, take them out one by one into a serving bowl, squeezing 8 out the water gently by pressing it between the palms.

Whisk up the yogurt with some rock salt till smooth and creamy. Add this 9 generously over the squeezed out vadas. Spread an even layer of green chutney over the yogurt, followed by the 10 sweet tamarind chutney. Sprinkle cumin powder, red chilli powder and chaat masala over the 11 chutneys.

Now finally garnish with freshly chopped coriander leaves and serve either 12 immediately or chilled.

www.prestigesmartchef.com -37- Tandoori Chicken

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.

Cuisine Cook Time Servings Hyderabadi 90 Minutes 6 Ingredients 250 grams of Chicken boneless breasts cubed 1 teaspoon of Garam Masala 4 Chicken Drumsticks 1/4 teaspoon of Pepper Powder 1 teaspoon of Lime Juice 1 teaspoon of Coriander Powder ¼ teaspoon of Turmeric Powder ¼ teaspoon of Amchur Powder 1 teaspoon of Kashmiri Red Chilli Powder 1 ½ tablespoons of Ginger-Garlic Paste Salt as per taste 1 teaspoon of Kasuri Methi 2 tablespoons of Cooking Oil 1/3 cup of yoghurt Cookware

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

Rub salt, turmeric powder , chilli powder and lime juice generously on the 2 chicken.

3 Keep aside for 15-20 minutes.

www.prestigesmartchef.com -38- Prepare the yogurt marinade by combining the yogurt, ginger-garlic paste, 4 oil, garam masala, pepper, coriander powder, amchur powder and kasuri methi.

Place the chicken pieces in this marinade and ensure they are uniformly 5 coated.

6 Let this marinate for 6-7 hours or preferably overnight in the refrigerator. 7 Preheat the oven for 15 minutes at 240 degree celsius. 8 Grease the baking tray that has been covered with an aluminium foil.

Remove the Chicken pieces from the marinade, brush them with oil and 9 place them on the tray and grill it for 10 minutes.

Retrieve the pieces after 10 minutes, brush them with oil again, flip them 10 over and grill further for 6-7 minutes. 11 Your Tandoori Chicken is ready.

Serve with fresh Green chutney along with sliced onions and lemon 12 wedges.

Bhapa Ilish or Steamed Hilsa Fish

Hilsa Fish is a signature dish of the Bengalis from . 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.

Cuisine Cook Time Servings Bengali 30 Minutes 4

www.prestigesmartchef.com -39- Ingredients 5-7 pieces of Hilsa Fish 4-5 Slit Green Chillies 4 tablespoons of Mustard Oil 1 teaspoon of turmeric powder 3 tablespoons of Grated Fresh Coconut ½ teaspoon of Red Chilli Powder 4 tablespoons of Sour Curd Salt to taste 1 ½ tablespoons of Khus Khus (soaked in lukewarm water for 15 minutes and made into a paste) 4 teaspoons of Black Mustard seeds Paste (soaked in lukewarm water for ½ hour) Cookware

Step By Step Method Rub a little salt and turmeric powder all over the fish and keep aside for 10 1 minutes.

In a bowl mix together sour curd, 3 tablespoons of mustard oil, mustard 2 paste, khus khus paste, grated coconut, red chilli powder, remaining turmeric powder and adjust the salt. 3 Add a cup of water to the mixture and stir it up nicely.

Take a wide stainless steel tiffin box which can accommodate the fish 4 pieces.

5 Pour 1/3rd of the marinade into the box with 2 slit green chillies. 6 Place the fish pieces over the poured mixture.

Now pour the remaining marinade over the fish, remaining slit green 7 chillies and the mustard oil . 8 Secure the lid of the box tightly.

www.prestigesmartchef.com -40- You can steam this in a vessel for 25 minutes on medium flame or pressure 9 cook it for 2-3 whistles in a pressure cooker or cook in a microwave in a steaming process.

In the microwave, you could pour 3-4 cups of water in a large microwave 10 proof vessel, place a microwave proof tight container with the fish in, within the large vessel.

Microwave this for 5 minutes on high temperature and at 40% of the 11 temperature for further 25 minutes.

Once the steam has escaped, open the lid of the tiffin box and you will find 12 your fish all tender and inviting. 13 Relish this Bengali delicacy with hot steamed rice.

Kande Pohe

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.

Cuisine Cook Time Servings North Indian 20 Minutes 3 Ingredients 2 ½ cups of Thick Poha or Beaten Rice 2 tablespoons of Peanuts 4 finely chopped Onions ½ teaspoon of Asafoetida 4-5 finely chopped Green Chillies 1 teaspoon of Turmeric Powder 2 Sprigs of Curry Leaves 2 tablespoons of Cooking Oil ½ cup of chopped fresh Coriander Leaves 1 teaspoon of Mustard Seeds ½ cup of freshly scraped Coconut 1 teaspoon of Cumin Seeds 1 Lime 2 teaspoons of Sugar Salt to taste

www.prestigesmartchef.com -41- Cookware

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

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

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

4 Add the onions and stir fry till translucent.

Now add the asafoetida and turmeric powder. Stir fry for another couple of 5 minutes. 6 Add the soaked poha and salt. Give it a good mix.

Now add the sugar and lime juice. Keep it covered under low flame for a 7 couple of minutes.

Switch off the heat source, open the lid, garnish with fresh coriander and 8 coconut. 9 Serve hot poha with some sev sprinkled over.

www.prestigesmartchef.com -42- Golgappe

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.

Cuisine Cook Time Servings North Indian 60 Minutes 4 Ingredients for the Puris Ingredients for the Pani or Golgappas 1 bunch of fresh Mint Leaves 1 cup semolina ½ bunch of fresh Coriander Leaves 2 Green Chillies ½ cup All-purpose flour 1 fresh Lime 2 tablespoons of Oil Salt to taste Lukewarm Water to knead the dough. Rock Salt to taste Ingredients for the Sweet 2 tablespoons of roasted Cumin Seeds ¾ tablespoons of Black peppercorns Tamarind Chutney 7-8 tablespoons of Jaggery ¾ inch of chopped Ginger 1 teaspoon of Oil 2 tablespoons of Tamarind Pulp ½ teaspoon of Ginger Powder ½ teaspoon of Red Chilli Powder ½ teaspoon of Cumin Seeds Pinch of Asafoetida 1 cup of Water Rock Salt as per taste ½ cup of seedless Tamarind soaked for 2 hours

Cookware

www.prestigesmartchef.com -43- Step By Step Method Procedure for making the Golgappas Combine the semolina, all purpose flour , oil with sufficient lukewarm 1 water to make a soft dough. 2 Keep it covered with a wet cloth and set aside for 15-20 minutes.

3 After 20 minutes, uncover the dough, make 3 large balls out of the dough. 4 Roll out one ball into a wide circle using the rolling pin. Take a small bottle cap and press it onto the rolled out dough circle with as 5 many indentations as you can.

6 Meanwhile continue to keep the remaining 2 balls of dough covered. Separate the small circles from the rolled out dough and collect them on a 7 plate.

Now roll out these individual small circles into a thinner consistency and 8 continue to keep them covered too under a wet cloth.

Now deep fry these in a kadai on a low flame till all of them turn crispy and 9 puffed up. 10 Deep fry these on both the sides till they turn golden brown.

Drain them on absorbent kitchen towels. Leave them open for 4-5 hours 11 before storing in an airtight container.

Step By Step Method Procedure to prepare the Pani Grind all the ingredients to a fine paste adding enough water with the juice 1 of one lime in a mixer grinder. 2 Add 1 litre of water to the above paste and stir it up well. Your Pani is ready.

www.prestigesmartchef.com -44- 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 1 pulp. Take a fry pan, heat oil, crackle the cumin seeds, add the asafoetida, red 2 chilli powder and the ginger powder. 3 Now add the tamarind pulp, water and cook for a few minutes. 4 To this add the jaggery, and stir it up, cook for further 4-5 minutes. Once it thickens, take it off the heat source, mix in the rock salt and let it 5 cool.

6 Store this sweet and sour chutney in an airtight container. Step By Step Method The Final Pani Puri Preparation 1 1 cup of boiled and chopped potatoes are kept ready. 2 1 cup of soaked salted boondi is kept ready.

3 Sweet Tamarind Chutney is served. 4 Pani is served. 5 Puris or Golgappas are served.

A hole is gently made in the golgappa by tapping with firm strokes in the 6 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. 7 This treat is enjoyed with ample golgappas to your satisfaction.

www.prestigesmartchef.com -45- Mughlai Paratha

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.

Cuisine Cook Time Servings Bengali 40 Minutes 4 Ingredients 3 cups of Whole Wheat Flour 3 Onions finely chopped 1 cup of All Purpose Flour 4 Green Chillies finely chopped Water to knead the dough Dry Flour for rolling 2 Eggs Salt to taste 2 tablespoons of Ghee 5 tablespoons of freshly chopped Coriander Leaves Cookware

Step By Step Method Knead a soft dough with sufficient water, incorporating ghee, all-purpose 1 flour and the whole wheat flour. 2 Leave the dough covered for 2-3 hours. 3 Take a big sized ball out of the kneaded dough and roll it out evenly. 4 Heat a griddle, place the rolled out paratha on it. Now break an egg over it, sprinkle onions, green chillies, salt and coriander 5 over the paratha and give a gentle mix.

www.prestigesmartchef.com -46- Lower the flame, fold the paratha on either side towards the centre 6 enclosing the egg mix so that you end up with a square shape. 7 Drizzle ghee around the paratha and cook till light brown. 8 Drizzle ghee over the top surface, now flip it over and roast it well. 9 Exhaust the rest of the dough by making more parathas similarly. 10 Serve the Mughlai paratha with spicy chutney.

Kheema Baida Roti

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.

Cuisine Cook Time Servings Maharashtrian 45 Minutes 5 Ingredients ¼ kilogram of All Purpose Flour 2-3 finely chopped Green Chillies Salt to taste 2 tablespoons of freshly chopped Coriander Leaves 1 teaspoon of Cooking Oil 2 Eggs beaten Water to knead the dough 1 finely chopped Onion ¼ kilogram of minced Mutton 1 teaspoon of Red Chilli Powder ¼ teaspoon of Garam Masala 1 teaspoon of Ginger-Garlic Paste Water to cook the Mutton Mince ½ teaspoon of roasted Cumin Powder Cookware

www.prestigesmartchef.com -47- Step By Step Method

Knead a soft dough using the all-purpose flour, salt, some oil and water. 1 Keep aside for 20 minutes covered with a wet cloth. Cook the mutton mince in a saucepan in water with onion, green chillies, 2 ginger-garlic paste, salt and red chilli powder. 3 When nearly done, stir in the garam masala and the cumin powder. 4 Cook till it is completely tender and dry. 5 Mix in the fresh coriander leaves and let it cool down. 6 Now roll out a thin chapati from the soft dough.

In the centre of the rolled out chapati, place a good portion of the cooked 7 mince, pour a teaspoon of the beaten egg over.

Fold the chapati on either side towards the centre to enclose this stuffing, it 8 thus forms a square shape.

Heat a griddle, spread some oil on it and place the square stuffed chapati 9 over it. 10 Pour some beaten egg over the chapati, flip it over. 11 Again pour some beaten egg over the flipped side and drizzle oil over it.

Take care to cook on both the sides till it is roasted into a golden brown 12 colour. 13 Your Keema Baida Roti is ready. Serve it with fresh green chutney.

www.prestigesmartchef.com -48- Aloo Tikki

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.

Cuisine Cook Time Servings North Indian 30 Minutes 3 Ingredients 3 medium sized boiled potatoes ¼ teaspoon of Coriander Powder 1 finely chopped Green chilly ¼ teaspoon of Cumin Powder ½ teaspoon of minced Ginger 2 tablespoons of freshly chopped Coriander Leaves ¼ teaspoon of Chaat Masala Powder ½ teaspoon of Kashmiri Red Chilli Powder Salt to taste 2 tablespoons of Rice Flour or Corn Starch Cookware Cooking Oil to shallow fry the tikkis

Step By Step Method 1 Grate the boiled potatoes, place this in a large mixing bowl. To this add the coriander, cumin, red chilli powders, ginger, green chilli, 2 chaat masala, salt, rice flour and fresh coriander leaves. 3 Mix them up well and separate them into equal portions. 4 Make medium sized patties out of the separated portions. Heat a griddle, spread oil over it and now shallow fry the aloo tikkis or 5 patties.

www.prestigesmartchef.com -49- Roast well on both the sides with enough oil drizzled over them to get a 6 golden brown colour. 7 Drain them on absorbent kitchen towels. Serve this aloo tikkis with yoghurt spread over it, garnished with spicy green 8 chutney, sweet tamarind chutney and sev or just serve them plain with ketchup.

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