The 'Wonder Cook Recipe Book' celebrates 50 extraordinary cooks and their delicious recipes, curated by renowned chef Sanjeev Kapoor, encouraging readers to enhance their cooking skills and impress family and friends. Originating from a culinary contest organized by Aegon Religare, the book features a variety of recipes ranging from traditional to innovative dishes. Each recipe is an invitation to explore diverse flavors and foster connections through the art of cooking.

1. Cook Book

2. What is the single most important tool to win hearts…world over?
Great cookery skills!
With this talent, it’s easier to make friends, the kids don’t fuss over food, the guests are mighty impressed, and you
become a VVIP during festivals and social gatherings!
Wonder Cook Recipe Book is the celebration of 50 extraordinary cooks and their 50 extraordinarily delicious recipes.
Most of these cooks have watched a lot of cookery shows and referred to countless recipe books. But not in their
wildest dreams, did they imagine having their own cook book published. Wonder Cook Recipe Book is a dream come
true for these gifted cooks.
Find 50 mouth-watering recipes handpicked by none other than Celebrity Chef, Sanjeev Kapoor. Make sure you try
each one of them and win accolades from your family and friends.
PS: ‘Wonder Cook’ was a culinary contest organised by AEGON Religare Life Insurance Limited. From over many
hundreds of recipes received, 50 top recipes were handpicked by Mr. Sanjeev Kapoor and published through Wonder
Cook Recipe book.
Forward
“Cooking is love made visible”

3. Index
Recipe Page No.
Sr. No. Recipe Page No.
Sr. No.
01 Bharwa Karela ka Naya Andaaz .................01
02 Chunka Pitha with Chutney ......................02
03 Wonder Moong Balls...............................03
04 Kol Posola Mansho
(Banana Stem with Chicken) ....................04
05 Desi Ilish (Hilsa) Biryani ..........................05
06 Lukhunvi Pizza (Non-Veg) ........................06
07 Black Cumin With Kajuli Fish ....................07
08 Corn Kofta With Peas Curry......................08
09 Indre.................................................09
10 Chicken Chap ......................................10
11 Banana Wonton ....................................11
12 Besan Baingan Cuts ...............................12
13 Budha Chakuli......................................13
14 Cassava Soup.......................................14
15 Jackfruit Sweet Idli ...............................15
16 Kadai Curd Chicken ...............................16
17 Khas Khas Chicken ................................17
18 Palak Paneer Khandvi.............................18
19 Patory ...............................................19
20 Pizwich..............................................20
21 Savoury Cheese Biscuits..........................21
22 Sesame Gold Coins ................................22
23 Green Spinach Rolls...............................23
24 Double Bhetki Roll ................................24
25 Poha Tikki...........................................25
26 Pizza Basket........................................26
27 Bitter Gourd Prawn Masala Fry..................27
28 Eggplant Parmesan................................28
29 Degchi Biryani .....................................29
30 Farra with Sukhe Aloo and
Sitaphal ki Subzi...................................30
31 Fish Cheese Tikki with
Tango-Coco Sauce .................................31
32 Green Tofu Patra Chaat with
Herbal Buttermilk .................................32
33 Herbed Yogurt Salad Sandwich ..................33
34 Ilish Sarso Bata ....................................34
35 Spinach Fish........................................35
36 Chicken Flowers ...................................36
37 Bengali Fish Curry (doi Maach)..................37
38 Khatti Meethi Tokri................................38
39 Exotic Pasta ........................................39
40 Paneer Dilruba .....................................40
41 Mandua Ki Roti.....................................41
42 Delicious Pizza Delight ...........................42
43 Rice Muthias........................................43
44 Lababdar Curry With Vegetables................44
45 Nargisi Kofta .......................................45
46 Navratan Korma ...................................46
47 Pancham Dudhiya Thepla ........................47
48 Yummy Navdhanya Bisi Bele Bath...............48
49 Egyptian Koshary ..................................49
50 Aloo Dum, Dahi Wada With Ghugni .............50

4. BHARWA KARELA KA NAYA ANDAAZ
Ingredients:
Bitter Gourd (Karela) 250 gms
Potato, sliced 500 gms
Fenugreek seeds 20 gms
Cumin seeds 50 gms
Fennel seeds 50 gms
Turmeric, as required
Salt to taste
Coriander powder
Oil 1 ½ tbsp
Lemon juice
Method:
?
?
?
?
?
?
?
Tips:
•
•
•
Prepare a mixture by grinding together fenugreek, cumin, fennel, turmeric and salt. Take coriander powder twice the
amount of this mixture and add it in. Mix well and set aside.
Scrape the bitter gourds slightly, and give it a cut on one side. If the seeds are soft, leave them in; if hard, remove them.
Stuff the bitter gourds with the spice mixture prepared.
Heat 1 ½ tbsp oil in a pan and arrange the stuffed bitter gourds inside. And on top, arrange the sliced potatoes.
Sprinkle any left over spice mixture over the vegetables. Close the lid and cook for half an hour, stirring only at intervals.
Take out the potatoes when they turn brown, and set aside. Continue to cook the bitter gourds till they too turn brown.
Once done, add the potatoes back; give it a stir and turn off the gas.
Squeeze in a little lemon juice just before serving.
If you are preparing it as snack for kids, then reduce the quantity of ginger, garlic and red chillies and make it less spicy,
suitable for kids.
If you are preparing it as snack for kids.
If you are preparing it as snack for kids,
then reduce the quantity of ginger.
Karelas will no longer make anybody run. Your loved ones will go gaga over this yummy version of karela!
01
Ashwini Sanjay Tiwari | Vadodara

5. CHUNKA PITHA WITH CHUTNEY
Ingredients:
For Pitha:
Split black gram (Biri dal) -1 cup
Rice - 1 cup
Onion - 1
Tomato - 1
Green Chillies, Curry leaves, Ginger
as per taste
Salt to taste
Oil for frying
For Chutney:
Tomato -1
Mint (Pudina) leaves, Green chillies
as per taste
Salt to taste
Method:
?
?
?
?
?
For Pitha:
Soak rice and Biri dal for 4-5 hours in water. Then, grind it to a thick paste and leave it overnight. Next morning,
add salt and mix well.
To prepare the filling, finely chop onion, tomato, ginger, curry leaves and green chillies, and mix well.
Heat oil in a pan. Take one spoon of the rice-dal paste and flatten it into a circular shape. Place some ‘filling’ in
the centre. Take another spoon of the rice-dal paste, flatten it and cover over the filling. Seal the sides and fry
it till golden brown on all sides. The Pitha is ready to be served with chutney.
For Chutney:
Chop tomato, mint leaves and chillies.
Grind them well with little water and the chutney is ready.
An appetising and healthy dish served with tangy-minty-spicy chutney!
02
Binita Das | Rourkela

6. WONDER MOONG BALLS
Ingredients:
Split green gram (Moong dal) 1 cup
Indian round gourd (Tinda), small size ½ kg
Cumin seeds 1 tbsp
Asafoetida (Hing) - Small pinch
Salt to taste
Turmeric powder ½ tsp
Red chilli powder 2 tbsp
Coriander powder 1tbsp
Oil - 3 tbsp
Method:
?
?
?
?
?
?
Soak Moong dal for 3 to 4 hours. Then, drain and set aside.
Heat 2 tbsp oil in a pan. Add cumin, asafoetida, moong dal and mix well. Add water and let it cook for 10 - 12 minutes.
Then, add salt, turmeric, chilli powder and coriander powder. Let it cook for 2 more minutes, and the stuffing is ready.
Now, cut the tindas on top and press in the stuffing tightly, taking care not to break them.
Tie a thread around the tindas so as to keep their shape intact.
Deep fry the stuffed tindas in oil. (While frying, gently place them in the pan, and after one side is done, gently turn
over and cook the other side.) It takes around 15-20 minutes and ‘wonder moong balls’ are ready to be served.
A mouthwatering vegetarian fare you would love to savour during the hot summer days!
03
Dipti Tiwari | Indore

7. KOL POSOLA MANSHO (BANANA STEM WITH CHICKEN)
Ingredients: Serves 2
Banana stem, grated - 1 cup
Chicken - 200 gms
Turmeric powder - ½ tbsp
Garam Masala - 2 tbsp
Onion, grated - 2
Green chillies - 2
Garlic, smashed - 1 whole
Salt to taste
Mustard oil - 3 tbsp
Water (warm) - 1 cup
Coriander to garnish
Method:
?
?
?
?
Tips for grating:
?
Take chicken and grated banana pith in a vessel. Add turmeric, garam masala, 1 grated onion, 1 tbsp oil,
1 green chilli, little garlic paste and salt. Mix well and marinate for 20 minutes.
Heat 1.5 tbsp oil in a pan. Add the remaining garlic paste and onion, and fry until light brown. Add the
marinated chicken mixture and fry for 10 minutes, stirring well.
After 10 minutes, add warm water. Then, cover with a lid and cook for 40 minutes on low flame.
Garnish with coriander leaves and serve with rice.
Before grating the banana stem, soak it in water for 5 minutes. Wear gloves while grating, else it could
stain your hands. Once done, crush the thread-like stuff in a crusher (do not use a mixer grinder).
Check out this Chicken curry with a difference!
04
Luki Borthakur | Guwahati

8. DESI ILISH (HILSA) BIRYANI
Ingredients:
For Ilish:
Mustard oil 1 cup
Ilish 12 pcs
Green chilli paste 1 tsp
Turmeric powder 1 tsp
Red chilli powder ½ tsp
Ginger paste ½ tsp
Mustard paste 4 tsp
Curd 2 tsp
Ilish stock 2 cups
Sugar 1 tsp
Salt to taste
Cream 2 tsp
For Rice:
Basmati rice 4 cups (washed and
soaked for an hour)
Anise Star 1pc
Clove 10 pcs
Ghee 3 tbsp
Anise 5 pcs
Cinnamon 2 pcs
For layering:
Onion - 2 (sliced and fried till golden brown)
Coriander leaves, chopped - 1 cup
Mint leaves, chopped - 1 cup
Method:
?
?
?
?
?
Heat mustard oil in a pan. Fry Ilish pieces until light golden brown and set aside.
In the same pan, add mustard paste, ginger paste, green chilli paste, red chilli powder, sugar and salt, and fry for a minute.
Add curd, Ilish stock and cook for 5 minutes on low flame. Finally, add cream.
Take a big vessel (handi) and boil water with some salt, ghee, clove, star, cinnamon, etc. Add rice and cook till partially
done (about 70%). Strain the rice and set aside.
To assemble: In a handi, arrange one layer of rice followed by a layer of fish, and then repeat the layers. Finally, add
chopped coriander leaves, cover with a layer of rice and top it with fried onion slices.
Cover the vessel with an aluminum foil and cook it for 5 minutes on high flame, and for another 5 minutes on low flame.
Garnish with mint leaves and serve hot.
Patience is a must for Biryanis. Try this one on leisurely day and revel in the aromatic flavour of every morsel!
05
Mithu Das | Siliguri

9. LUKHUNVI PIZZA (NON-VEG)
Ingredients:
Pizza bread 4
Minced mutton 200 gm
Oil 3 tsp
Salt to taste
Onions 2
Ginger Garlic paste 3 tsp
Green chilies, chopped - 2 tsp
Garam masala 3 tsp
Butter
Mayonnaise
Cheese
Pizza masala 1 tsp
Method:
?
?
?
?
Heat 3 tsp oil in a frying pan. Add minced mutton and roast well for 5 minutes.
Add salt, ginger garlic paste and green chilies, and mix well. Once the mixture turns dry, add garam masala, mix
well and turn off the gas.
Now, take the pizza bread, apply some butter, spread the minced mutton mixture on it, and place it on a pan on
low flame. Top it with mayonnaise and cheese. Cover and cook for 10 minutes.
Sprinkle some pizza masala on top and your pizza is ready to be served!
Quick and easy home-made pizza never tasted so good!
06
Mona Navinchandra Surawala | Surat

10. BLACK CUMIN WITH KAJULI FISH
Ingredients:
Kajuli fish - 250 gms
Black cumin - 2 tbsp
Coriander leaves
Green chillies - 6 pcs
Turmeric powder - ½ tbsp
Salt to taste
Method:
?
?
?
?
?
Grind together black cumin, coriander leaves and green chillies to form a paste
Simmer oil in a pan and add the cleaned Kajuli fish.
Add the cumin-coriander-chilly paste to the oil, along with salt and turmeric, and mix well.
Add little water and let the fish cook with the spices, on low flame for 5 minutes.
The Kajuli Black Cumin is ready to be served.
An amazing spice flavoured fish treat to go with your rice.
07
Soma Ray | Kolkata

11. CORN KOFTA WITH PEAS CURRY
Ingredients:
For Peas curry:
Green peas 300 gms
Oil 3 tbsp
Cumin seed 1 tbsp
Green chillies, chopped 1 tbsp
Onion, small 4
Ginger, finely chopped 1 tbsp
Garlic, finely chopped 6 cloves
Turmeric 1 pinch
Coriander leaves, chopped ½ + ½ bowl
Curd 3 tbsp
Coriander-Cumin powder 1 tbsp
Garam masala 1tbsp
Cinnamon 1
Bay leaf 1
Fresh cream ½ bowl
Cheese
For Kofta:
Fresh corn, boiled and crushed - 1 bowl
Bread crumbs 3 tbsp
Green chillies, chopped 1 tbsp
Chaat masala 1 pinch
Salt to taste
Corn flour 2 tbsp
Oil 1 tbsp
Method:
?
?
?
?
?
?
For Peas curry:
Heat 3 tbsp oil in a non-stick pan. Add cumin seeds, green chillies, onion, ginger, garlic, turmeric powder and peas,
and fry the mixture for some time. Once done, turn off the gas and let it cool.
To the mixture, add fresh coriander leaves, curd and little water. Grind well and set aside.
For Kofta:
In a bowl, mix together fresh corn, bread crumbs, green chilli, salt and chaat masala, and prepare a dough.
Make small balls (koftas) out of the dough, roll them in corn flour, and deep fry.
To assemble:
Heat 1tbsp oil in a pan. Lightly fry coriander-cumin powder, cinnamon and bay leaf. Add the peas gravy and fry well.
Add fresh cream followed by the koftas, and give it a stir. Garnish with cheese and coriander leaves and serve hot.
If you havenít every tried a Kofta curry at home, go for it right away. Enjoy it with Chapati or Paratha!
08
Sonal Bhaveshbhai Patel | Vadodara

12. INDRE
Ingredients: Serves 2
Kulth-100 gms
Onion - 2
Green chilli-10 gms
Garlic-10 gms
Ginger-10 gms
Lemon tree leaves -12
Mustard oil or Ghee-50 ml
Coriander leaves-10 gms
Tomato sauce
Salt to taste
Method:
?
?
?
?
?
Rinse kulth with cool water and soak it in water for 6 hours.
After that, drain it well and mash it into a paste.
Chop onion, chillies, garlic and ginger, and mix them with the kulth paste.
Take two lemon leaves, apply some oil on one side, and stuff 2 teaspoonful of Kulth paste between them.
Fasten the leaves together using a thread, and steam it for 15 minutes. Serve the steamed Indre with sauce.
Alternatively, Indre can be fried and enjoyed crisp.
Savour the fresh aroma and tang of lemon as you bite into this healthy steamed Kulth dish!
09
Surjit Singh Ghai | Shimla

13. CHICKEN CHAP
Ingredients: Serves 2
Chicken 1½ kg
Ginger paste 100 gm
Garlic 14 cloves
Red chilli powder 2 spoon
Peppercorn dust 2 spoon
Mace (Javitri) dust ¼ tsp
Cardamom, cinnamon, cloves dust 100 gm
Curd 100 gm
Butter 400 gm
Poppy seeds dust 2 tsp
Cashew nut paste 2 tsp
Coconut paste 2 tsp
Kewra water 1 tsp
Sweet Attar 4 drops
Method:
?
?
?
?
Marinate meat with half the amount of all the spices. Add salt as required.
In a pan, heat butter and add the marinated meat. Stir and spray water at intervals.
After the meat is half cooked, add the remaining spices. Then, lower the flame and add one cup of water.
Cover and cook till properly done. Serve hot.
Enjoy this juicy classic Mughlai preparation with Naan, Paratha, Pulao or even, Biriyani.
10
Mithu Basu | Kolkata

14. BANANA WONTON
Ingredients:
Banana, diced- 2
Refined flour 50 gm
Egg 1
Water 3-5 ml
Sugar 5-10 gm
Raisins few
Cashew - 2 gm
Almond 2 gm
Oil for frying
Method:
?
?
?
?
?
Prepare a dough using refined flour, egg, and water.
Make small balls out of the dough and roll them into small circular coats (for wrapping).
Mix together banana, sugar, cashew nut, almonds and raisins.
Fill this mixture into the coats and deep fry.
Pour chocolate dip on it and serve.
A crispy yummy treat with fruit and dry fruit surprises tucked inside.
11
Mangal Patiday | Indore

15. BESAN BAINGAN CUTS
Ingredients:
Brinjal (Baingan), big 1
Bengal gram flour (Besan) ¾ cup
Rice flour ¼ cup
Sugar 1 tsp
Turmeric powder ½ tsp
Red chilli powder 1 ½ tsp
Carom seeds ¼ tsp
Coriander -Cumin powder 1 tsp
Oil for shallow frying
Method:
?
?
?
?
?
Cut the brinjal into 6 - 8 thin round slices and soak them in salt water.
In a vessel, mix rest of the ingredients and add 1 tsp oil to it. (Do not add water to this mixture.)
Take a slice of brinjal and coat it with the flour mixture. Prick the slice with knife or fork so that the flour
sticks well. Repeat the procedure for all the slices.
Heat oil in a pan. Shallow fry the slices, keeping the lid on, until they turn crispy and brown on both sides.
Serve warm with meals, or separately, as a snack with green chutney.
Easy, quick and yummy Baingan bites you will instantly fall in love with! Enjoy it accompanied with plain yogurt,
sauce or green chutney.
12
Asmita Muley | Vadodara

16. BUDHA CHAKULI
Ingredients:
Black gram (Urad) dal 1 cup
Rice 2 cup
Ripe banana 1
Sweet potato (small size) - 1
Coconut, grated 1 cup
Ginger, finely chopped 1 inch
Black pepper powder ½ tsp
Cardamom ½ tsp
Sugar ¾ cup
Cinnamon ¼ tsp
Salt to taste
Refined oil 5 tbsp
Method:
?
?
?
?
Soak black gram dal and rice in cold water for 3 to 4 hrs. Then, grind it to paste and leave it overnight. Next
morning, add mashed banana, grated sweet potato, coconut, sugar, and ginger to the paste.
Heat 1 tbsp oil in a frying pan. Add spices (pepper, cardamom, cinnamon) and then pour the above mixture
onto the pan to make a thick round shape. Cover and cook on a low flame for about 4 to 5 minutes.
After one side is done, turn the Chakuli upside down, and let it cook for 2 to 3 minutes on low flame.
Chakuli is now ready to be served with green chutney.
This soft and sweet pancake is a traditional recipe of Orissa. Consider it a sweet variation of the Dosa.
13
Anjali Upadhyay | Rourkela

17. CASSAVA SOUP
Ingredients:
Cassava (Tapioca root), peeled & cut into
small pieces 1
Coconut oil 1 tsp
Onion 1
Garlic 4 cloves
Ginger ½ inch
Salt to taste
Sugar 1 tsp
Pepper
Chicken small pieces ¼ kg
Carrots, cut into small pieces 2
Celery 2 stalks
Method:
?
?
?
?
Heat some coconut oil in a pan. Add finely chopped Onion, Garlic, and Ginger, and saute.
Add salt, a little sugar & pepper.
Add the chicken pieces and mix well.
Add the boiled cassava, followed by carrots & celery. Leave until cooked and the soup is ready to be served.
A thick and savoury soup with healthy ingredients you can totally depend on.
14
Renjith A. R. | Thrissur

18. JACKFRUIT SWEET IDLI
Ingredients:
Rice -1 cup
Ripe Jackfruit Pulp 200 gms
Jaggery - 2 tbsp
Coconut, grated ¼ cup
Cashews, grated ¼ cup
Almonds few
Banana leaves, cut into pieces
of required size
Method:
?
?
?
?
?
?
Soak rice in water for an hour.
Drain the water and grind the rice together with jackfruit pulp.
Add in the remaining ingredients, mix well and let it sit for 20 minutes.
Now, stir the mixture well and put 3-4 tablespoonfuls of it inside the banana leaf sections. Wrap the leaf around the
mixture and secure the two ends with threads.
To cook them, place these wraps in the rings of Idli maker and microwave for 5 minutes.
The idlis are ready. While serving, take out the idlis onto a plate, give them a small cut in the centre and add ghee.
Then, garnish with grated coconut and serve hot.
A must make during the jackfruit season. Get overwhelmed with the flavour of jackfruit, the sweet of jaggery, and
the aroma of banana leaf and ghee.
15
Rajeshwari D | Bangalore

19. KADAI CURD CHICKEN
Ingredients: Serves 6
Chicken (Broiler) - 1 kg
Curd (creamy) - 200 gms
Red chilli powder 4 tsp
Turmeric powder ½ tsp
Salt to taste
Onion, big 3
Garlic- 15 cloves
Ginger ½ inch
Edible oil 200 gms
Coriander powder 1 ½ tsp
Dried Fenugreek leaves (Kasoori Methi) 1
pinch
Cottage cheese (Paneer) - 50 gms
Coriander leaves
Method:
?
?
?
?
?
?
?
?
Marinate chicken with curd, 2 tsp red chilli powder, ¼ tsp turmeric powder and salt. Mix well and set aside.
Make a thick paste of onion, garlic & ginger.
Heat oil in a pan. Add 1 tsp coriander powder and the above paste to it. Mix well and fry until oil separates.
Add 1 tsp red chilli powder and a little salt. Stir well till it is evenly red in colour.
Add the marinated chicken and mix it evenly. Cover and cook for 10 minutes on medium flame.
After 10 minutes, give it a stir again and cook for another 10-15 minutes, until the pieces soften. (Add water if required.)
Add a pinch of kasoori methi and after a minute, turn off the gas.
Garnish with grated paneer and coriander leaves.
An absolutely delicious chicken delight. Spicy, tangy, yummy…yet simple to prepare!
16
Vinita | Indore

20. KHAS KHAS CHICKEN
Ingredients:
Chicken 500 gm
Refined oil 4 tbsp
Onion 2
Ginger paste 2 tbsp
Black cumin (Shahi jeera) paste 1 tbsp
Green chilli paste 1 tbsp
Poppy seed paste 25 gm
Salt to taste
Water 2 cups
Method:
?
?
?
?
?
?
Grind onion into a paste. Heat oil in a pan, add onion paste and cook for 3 minutes.
Add ginger paste and shahi jeera paste, and cook for another 5 minutes.
Then, add green chilli paste and poppy seed paste, and cook for 3 minutes more.
Now, add the chicken and mix well. Cover and cook for 10 minutes on low flame.
Add 2 cups of water and salt. Cover the pan and cook for another 30 minutes.
Once done, serve hot with steamed rice.
Treat your senses to an easy chicken preparation that exudes rich desi flavours.
17
S. Chakrabarti | Kolkata

21. PALAK PANEER KHANDVI
Ingredients:
For Paneer Bhurji:
Oil 1 tbsp
Mustard seeds ½ tsp
Cottage cheese (Paneer), grated 1 bowl
Red chilli powder 1 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Turmeric powder ½ tsp
Green chillies 2
Asafoetida (Hing) 1 pinch
Salt to taste
Coriander leaves ½ cup
For Khandvi:
Spinach, pureed ½ cup
Bengal gram flour (Besan) 1 cup
Maida or Cornflour 1 tsp
Sour buttermilk ¾ cup
Water 1½ cup
Red Chilli powder 2 tsp
Turmeric powder ½ tsp
Salt to taste
Method:
?
?
?
For Paneer Bhurji:
Heat 1 tbsp oil in a pan. Add mustard seeds and allow them crackle.
Add all the ingredients except coriander leaves, mix well for several minutes, and then, turn off the gas.
Sprinkle coriander leaves on top and set it aside.
A mouthwatering traditional Gujarati affair that may look difficult but isn’t really so.
18
Prachi Abhay Ranade | Vadodara
For Khandvi:
Blanch spinach and make puree out of it.
In a vessel, mix the spinach puree with all the other
ingredients. Now, heat the mixture, stirring constantly
so that air bubbles are not formed.
Boil the mixture till it turns into a smooth thick paste.
When the mixtures starts leaving the sides, place a lid
on the vessel. Let it cook for a minute and then, turn off
the gas.
Invert a steel plate and spread this mixture on top of it.
Then, cut them into stripes.
Place a little paneer bhurji mixture on the stripes and
roll them into Khandvi rolls.
Garnish and serve.
?
?
?
?
?
?
?

22. PATORY
Ingredients:
Refined Flour (Maida) 2 cups
Bengal gram flour (Besan) 1 cup
Salt to taste
Coriander leaves, finely chopped 1 cup
Fennel (Saunf) 2 tbsp
Cumin seeds ½ tsp
Crushed peanuts ½ cup
Poppy seeds (Khus khus) 1 tsp
Green chillies, finely chopped 2 tsp
Dry Mango powder (Aamchur) 1 tsp
Method:
?
?
?
?
?
Mix maida, besan and salt. Add water and knead it into a dough.
In a bowl, mix together coriander leaves, fennel, cumin, crushed peanuts, poppy seeds, green chillies, amchur and salt.
This will be used as filling.
Now, use the maida-besan dough and roll out chapatis. Spread the above filling mixture on the chapatis and make them
into a roll.
Cut the roll into 4-5 pieces and deep fry until light brown.
Serve Patory with tomato chutney or sauce.
With a spicy stuffing at its core, this fried savoury snack has a hint of sweet and tanginess, and enjoys
a good shelf life.
19
Pooja Dubey | Indore

23. PIZWICH
Ingredients:
Burger Buns 2
Olive oil (Extra virgin ) 1 tbsp
Pizza sauce 2 tbsp
Mozzarella cheese, grated 4 tbsp
Black pepper, crushed Ù tsp
Basil leaves
Lettuce leaves
Method:
?
?
?
?
?
Cut the buns into 2 halves and brush them with olive oil.
Place the buns on a griller and cook till light golden.
On both halves, spread some sauce; sprinkle mozzarella cheese and pepper.
On one half, place basil and lettuce leaves, and spread some pizza sauce over it. Place the other half
on top of it and grill the buns together.
Once done, wrap them in foil and serve.
Pizza and Sandwich combined into one, this cheesy delight is both, filling and fantastic.
20
Himanshu Chopra | Jalandhar

24. SAVOURY CHEESE BISCUITS
Ingredients:
Refined flour (Maida) 1 ½ cup
Butter 100 gms
Cheddar cheese, finely grated 100 gms
Black pepper powder
Salt to taste
Method:
?
?
?
?
?
?
?
Cream the cheese and butter until soft.
Preheat the oven on 'convection' at 180 degrees C.
Meanwhile sift flour, pepper, salt and add it into the creamed mixture, and mix well.
Form it into a roll, wrap it in a cling/aluminum foil and refrigerate for one hour.
After one hour, cut the roll into thin discs and bake them in a baking tray at 180 degrees C for 20-25 minutes.
Once done, cool them on wire racks.
Serve with tea or coffee.
Blended beautifully and baked to perfection, these rich, cheesy biscuits taste as good as the ones from your bakers.
21
Isha Himanshu Dave | Vadodara

25. SESAME GOLD COINS
Ingredients:
Bread Slices, cut in round 6
Oil 1 tbsp
Onion, finely chopped 1
Potato, boiled and mashed coarsely 2
Soya sauce ½ tsp
Vinegar 1 tsp
Salt to taste
Pepper ½ tsp
Chilli powder ¼ tsp
Carrot, grated 1
Capsicum, finely chopped 1
Butter
Sesame seeds to sprinkle
Method:
?
?
?
?
?
?
?
Heat 1 tbsp oil in a pan. Add onion and saute.
After 2 minutes, add potato, soya sauce, vinegar, salt, pepper and chilli powder, and mix well.
Then, add carrot and capsicum and mix well. Turn off the gas and let the mixture cool. Lightly butter
the bread slices on both sides. Place a little potato mixture in a slight heap on the centre of the bread,
leaving the edges clean.
Press it lightly, sprinkle some sesame seeds and press again.
Preheat the oven to 180 degrees C and place the gold coins on the grill rack.
Set the timer for 12 minutes. Cook till the bread turns golden on the edges and crisp at the bottom.
Serve hot with chilli garlic sauce.
Bread slices with potato filling baked until golden, crisp and scrumptious!
22
Pooja Suri | Ghaziabad

26. GREEN SPINACH ROLLS
Ingredients: Serves 4
Bengal gram flour (Besan) 1 cup
Buttermilk 2 cups
Spinach gravy 1 cup
Salt to taste
For Stuffing:
Potato, boiled and mashed -4
Onion, grated 1 cup
Cottage cheese (Paneer), grated 1 cup
Cashew nuts, chopped 8-10 pcs
Raisins 8-10 pcs
Sugar 1 tsp
Lemon juice 1 tsp
Black pepper 2 tsp
Salt to taste
For Garnishing:
Coriander leaves
Coconut, freshly grated
Green chillies, finely chopped
Method:
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In a non-stick pan, mix besan with spinach gravy, buttermilk and salt.
Place the pan on stove and let it cook till the mixture gets thick. Let the consistency be such
that when spread over a plate, it forms a thin layer. Now, let the mixture cool a little.
Meanwhile, mix together all the ingredients for stuffing.
Roll the besan-spinach mixture into a thin layer and spread the stuffing over it. Gently, make
them into a roll and cut into small pieces.
Brush the pieces with butter and bake for 10 minutes at 160 degrees Celsius.
Garnish with coriander leaves, chillies, and grated coconut, and serve.
Roll out to your family, an instant wholesome snack that is rich in iron, proteins and carbs.
23
Anita Wadher | Raipur

27. DOUBLE BHETKI ROLL
Ingredients:
For Filling:
Boneless Bhetki fish 500 gms
Lemon juice 2 tsp
Salt to taste
Refined oil 100gms
Onion, paste 1
Garlic paste 2/3 tbsp
Ginger paste 1 tbsp
Green chillies, chopped 2tbsp
Turmeric powder 2 tsp
Garam masala 2 tsp
Cumin powder 2/3 tsp
Coriander powder 2/3 tsp
Raisins 25 gms
For Roll:
Big Bhetki fish fillets 750gms
Lemon juice 2 tsp
Salt to taste
Egg 1
Bread crumbs
Method:
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For Filling:
Marinate the fish with lemon juice and salt for 15 minutes.
Then, shallow fry the fish in a wok and crumble it into small pieces.
Add onion, ginger and garlic paste with all the spices and fry till oil separates.
Add raisins and set aside to cool.
For Roll:
Take the Bhetki fish fillets and marinate it with lemon juice, salt and pepper
for 15 minutes.
Then, straighten the fish fillets in a plate, and spread on it the filling
prepared earlier.
Roll it and seal it with a few toothpicks.
Dip it in egg batter and coat it with bread crumbs. Let it stay for
few minutes and then, deep fry.
Serve hot with mustard sauce or green sauce and salad.
Double extravaganza - an exterior of beaten egg and breadcrumbs and a creamy interior of spicy Bhetki treat!
24
Madhuri Chatterjee | Rourkela

28. POHA TIKKI
Ingredients:
Poha 250gms
Potatoes, boiled - 2
Paneer 200gms grated
Chaat masala 2 tbsp
Onion 2 finely chopped
Green chilli 2 finely chopped
Coriander leaves
Coriander powder 2 tbsp
Garam Masala Ù tbsp
Refined flour 1-2 tbsp
Salt 2 tbsp
Oil
Method:
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Soak Poha in water for 5 minutes; drain and set aside.
Heat 1 tbsp oil in a pan and fry onion until light brown.
Add Poha, Coriander powder, Garam Masala and green chillies, and mix well.
Transfer this mixture into a bowl. Add boiled potatoes, grated paneer, salt,
chaat masala and coriander leaves, and mix well.
Make tikkis out of this mixture. Use refined flour to help with binding.
Shallow fry the tikkis and serve hot with sauce or chutney.
With some potatoes, onion, paneer, and spices, you can munch away your leftover Pohas as cutlets.
25
Nidhi Awasthi | Shimla

29. PIZZA BASKET
Ingredients: Serves 4
Refined flour (Maida) 250gms
Yeast 1 tsp
Salt to taste
Sugar:1tsp
Cheese :100 gms
Bell pepper (Red, Green, Yellow), finely
chopped 1 each
Olives 10-12
Jalapenos 10-12
Onion, chopped
Pineapple chunks, finely chopped 1 slice
Pizza sauce
Herbs like oregano, thyme, etc.
Red chilli flakes
Method:
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Take a small cup of luke warm water. Add yeast and a pinch of sugar and salt.
After 10 mins, add maida and knead it into a dough (not very soft). Let it get fermented for half an hour.
Take oil in a pan and stir fry veggies for 2 minutes.
Then, take a bowl and mix together stir fry veggies, olives, jalapenos, and pineapple chunks.
Now, take maida dough, give it a cup/basket shape, put pizza sauce inside and spread it evenly.
Add veggie mixture from the bowl. Add a pinch of herbs and chilli flakes, and also grated cheese.
Place it in the oven at 180 degree Celsius and bake it till the basket becomes fluffy and the cheese melts.
Serve hot with sauce. Enjoy pizza in form of a basket.
If a pizza night is on the cards, cook this up for your loved one(s). Watch them gobble it down in no time.
26
Snehalata Jain | Navi Mumbai

30. BITTER GOURD PRAWN MASALA FRY
Ingredients: Serves 6-8
Bitter gourd (Karela) ½ kg
Prawns ½ kg
Lemon ½
Salt to taste
Onions, chopped 4
Green chillies, chopped - 4
Ginger garlic paste - ½ tbsp
Turmeric ½ tsp
Coriander powder ½ tsp
Cumin powder ½ tsp
Garam Masala ½ tsp
Red chilli powder - ½ tbsp
Tomato puree ½ cup
Coconut milk ½ cup
Water ½ cup
Coriander leaves
Cashew nuts ½ cup
Method:
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Slice bitter gourd into thin round slices. Wash well and drain.
Take the slices in a bowl. Add some spices, salt and lemon juice, and mix well.
Heat ½ cup oil in a pan and deep fry the slices. Drain the oil and set aside.
Again heat 3tbsp oil in pan. Add chopped onions, green chillies, ginger-garlic paste, prawns and sautÈ for 5 minutes.
Then, add turmeric, coriander, cumin, garam masala, red chilli powder, tomato puree, coconut milk and cook for 5-6 minutes.
Once done, add ½ cup water and make it into a thick paste.
Finally, add bitter gourd pieces and cook for 5 minutes.
Bitter Gourd Prawn Masala Fry is ready. Garnish with coriander leaves and cashew, and serve.
Not just minerals and vitamins, this Karela recipe is packed with awesome taste as well.
27
Patnala Sree Vani | Vijayawada

31. EGGPLANT PARMESAN
Ingredients: Serves 3-4
Eggplant (Baingan), big size - 2
Butter milk
All-purpose flour ½ cup
Bread crumbs, fine ½ cup
Olive oil
Garlic cloves, finely chopped - 2 cloves
Tomatoes (pureed) 2-3
Salt to taste
Black pepper
Parmesan cheese, grated ½ cup
Mozzarella cheese slices
Coriander leaves
Chilli flakes
Whole wheat bread
Method:
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Cut eggplant into circular slices and place them on paper towels to remove excess moisture. After some time, gently press the
slices to get rid of any remaining water.
Heat oil for deep frying. Dip the eggplant slices in buttermilk, coat them with flour and bread crumbs, and then, deep fry
until golden brown.
For tomato sauce: Heat a pan. Add olive oil, chopped garlic, tomato puree, salt and pepper. Cook till the mixture turns thick.
Preheat the oven to 350 degrees Fahrenheit.
Spread tomato sauce on a glass baking dish and place eggplant slices over it. Top them with mozzarella slices and sprinkle
coriander leaves on them. Repeat the layer twice and finally, top with tomato sauce and mozzarella slices.
Bake this assemble for about 30 minutes or until the cheese has melted and the top turns slightly brown. Then, let it cool for
about 10 minutes.
Meanwhile, toast the bread slices and top them with Parmesan and chilly flakes. Then, warm the slices on a pan until the
cheese melts.
Your eggplant with hot tomato sauce is ready to be served with cheese chilly toast.
A yummy innovative Brinjal treat that melts in your mouth and leaves you asking for more!
28
Jignasha Bipin Desai | Ahmedabad

32. DEGCHI BIRYANI
Ingredients:
Mutton 1 kg
Raw papaya paste 1 tbsp
Ginger Garlic paste 2 tbsp
Turmeric paste 1 tbsp
Chilli Powder 2 tsp
Curd 1 cup
Rice 1 kg
Ghee 150 gms
Black cumin (Shahi jeera) 1 tsp
Cardamoms 8 nos
Cloves 8
Bay Leaf 1
Pepper corns 8 nos
Milk ½ cup
Salt to taste
Potatoes 4
Saffron ½ tsp
Onion 3
Raisins 5 tbsp
Egg 4
Coriander & Mint leaves ½ cup each
Method:
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Marinate mutton with raw papaya paste, turmeric paste, chilli powder, and curd for 30 minutes.
Heat 5 tbsp ghee in a pan. Add cardamom, black cumin, cloves, bay leaf, pepper corns, and mix well.
Add rice and stir fry for 6 minutes.
Add milk, hot water and salt, and cook till the rice is done.
Now, heat 6 tbsp ghee in a pressure cooker, add the mutton and cook till the meat is soft.
Open the lid. Add potatoes and cook for further five minutes till potatoes are done.
In a large pan, arrange a layer of rice, sprinkle saffron, and then, arrange fried onions and dry fruits.
Cover with a layer of meat. Repeat the layering till meat and rice are over.
Cover the pan tightly and place on a hot griddle or in a hot oven for 5 to 7 minutes.
Remove from heat. Garnish with half eggs, coriander and mint leaves, and serve.
Who doesn’t love Mutton biryani? Cook up this one pot grand meal and serve it with raita.
29
Mr. Joel Joshua | Chennai

33. FARRA WITH SUKHE ALOO AND SITAPHAL KI SUBZI
Ingredients:
For Farra:
Rice flour 300 gm
Black gram (Urad) dal 200 gm
Ginger, finely chopped 1 tsp
Green chilly, finely chopped 1 tsp
Red chilli 1 tsp
Carom seeds (Ajwain) 1 tsp
Salt 1 tsp
Water 1.5 litre
For Sukhe Aloo ki Subzi:
Vegetable oil 2 tbsp
Potato, boiled & cubed 500 gm
Hing (Asafoetida) 1 pinch
Cumin seeds 1 tsp
Coriander seeds 1 tsp
Turmeric powder ½ tsp
Red chilli powder ½ tsp
Salt to taste
Dried Mango Powder (Amchoor) 1 tsp
Coriander leaves 2 tbsp
For Khatta meetha sitaphal:
Oil 2 tsp
Hing (Asafoetida) 1 pinch
Fenugreek (Methi) seeds 1 tsp
Pumpkin 500 gms
Red chilli powder 1 tsp
Salt to taste
Sugar 4 tsp
Raw chopped mango 50 gms
Method:
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Soak black gram dal overnight in water and grind it into a thick paste, the next day.
To this paste, add ginger, green chilli, red chilli powder and ajwain, and mix well.
In a thick bottomed pan, heat water and bring it to a boil. Then, reduce the flame to lowest, and add rice flour. (Add small
quantities at a time and keep mixing till it acquires a thick texture. Cooking this paste takes almost 30-40 minutes.)
Allow the mixture to cool, add 50-60 gms of rice flour, and make it into a dough. Divide the dough into 8-10 portions, dust them
with dry flour and roll them into small, very thin chapatis.
Now, boil water in a separate pan and tie a muslin cloth to cover it. Place the chapati over the muslin cloth, spread 2
tablespoonful of black gram dal paste on it, and steam for 2 minutes.
Smear it with 1 tablespoon of melted ghee and remove from heat with the help of a wet flat spatula.
For Sukhe Aloo ki Subzi:
Heat oil in a pan. Add cumin seeds, asafoetida, coriander seeds, followed by turmeric powder, red chilli powder, salt and
amchoor.
Then, add potatoes and cook for 4-5 minutes. Sprinkle chopped coriander leaves and the subzi is ready.
For Khatta Meetha Sitaphal:
Heat oil in a thick bottomed pan; add asafoetida and fenugreek seeds.
Once they splutter, add turmeric powder. Then, add pumpkin, red chilli powder, salt, sugar, raw mango and ¼ cup of water.
Cover and cook for 20 minutes. Keep stirring at intervals to prevent pumpkin from sticking to the bottom.
When pumpkin is completely tender, remove from heat and serve.
Enjoy steamed rotis with their appetizing companions - spicy potatoes and tangy pumpkin.
30
Ankita Jain | Ghaziabad

34. FISH CHEESE TIKKI WITH TANGO-COCO SAUCE
Ingredients:
Fish 4 pieces
Potato 2
Salt to taste
Chilli powder ½ tsp
Yeast
Baking powder a pinch
Sugar 1 tsp
Coriander powder ½ tsp
Black pepper powder ¼ tsp
Tomato, chopped - 1
Salt to taste
Honey 2 tsp
Coconut milk 2-3 tbsp
Vegetable oil for frying
Cheese, grated1 cup
Method:
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Boil fish and potato separately.
Mix them well with salt and chilli powder.
Add some yeast and baking powder for crunchiness.
Add some sugar, coriander powder, black pepper powder, and blend well.
Make small balls (tikkis) out of the mixture and deep fry in vegetable oil.
In another pan, heat oil and add chopped tomatoes, spices, salt, honey and coconut milk.
Let this mixture cook until it reaches a sauce consistency.
Top the fried tikkis with grated cheese and serve with sauce.
Say ‘adios’ to the regular potato tikkies, and welcome into your kitchen these delectable Fish Cheese Tikkis!
31
Souvik Dutta | Kolkata

35. GREEN TOFU PATRA CHAAT WITH HERBAL BUTTERMILK
Ingredients:
For Chaat:
Fermented Fenugreek (Methi) seeds 5 gms
Fermented Bengal gram (Chana) dal 10 gms
Fermented Green gram (Moong) dal 10 gms
Onion 15 gms
Tomato 15 gms
Boiled potato 10 gms
Broccoli 10 gms
Pomegranate - 10 gms
Tofu* (Soya paneer) - 20 gms
Puri* 15 gms
Aloo sev 20 gms
Patra* 15 gms
Dates & tamarind chutney* 50 ml
For Patra:
Colocasia leaves 120 gms
Bengal gram flour (Besan) 30 gms
Spinach paste 20 gms
Salt & Masala
For Puri:
Soya flour 30 gms
Spinach paste 20 gms
Whey water 10 gms
Salt & Masala
For Tofu:
Soyabean (soaked) - 50 gms
Water
Method:
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For Chaat:
Mix all the ingredients and serve with herbal buttermilk*.
*Recipes given here
For Patra:
Wash the colocasia leaves & remove the vein.
In a bowl, add Bengal gram flour, spinach paste, salt, masala and water,
and make a paste.
Spread this paste on the leaves & make them into a roll.
Cook this roll in cooker, then, cut into small pieces, and deep fry in oil.
For Puri:
Mix all the above ingredients and make it into a dough.
Divide the dough into small balls; roll them into puris and deep fry.
For Tofu:
Soak the soyabean overnight.
Next morning, remove the peel and grind it in the mixer
to make a slurry.
Filter this slurry and separate the milk.
Into this milk, add lemon water, and filter the
particles (now called Tofu).
Cut the tofu into pieces.
Dates & Tamarind chutney:
Take equal portions of dates and tamarind. Grind
together with salt and water to make a paste.
Buttermilk:
In 120 ml buttermilk, add 20 gms mint paste and salt.
Mix and serve.
Celebrate special evenings with an elaborate flavourful chaat that encompasses the healthiest of ingredients.
32
Dhvanika N. Patel | Anand

36. HERBED YOGURT SALAD SANDWICH
Ingredients:
Plain yogurt 1 cup
Parsley, minced 1 tbsp
Garlic, minced 1 tbsp
Chive, minced 1 tbsp
Dried oregano 2 pinches
White pepper powder 1/8 tsp
Salt to taste
Mixed salad green (lettuce, cucumber etc.) 2
½ cup
Whole wheat bread
Mozzarella cheese, crumbled 2/3 of block
Carrot, cut into micro cubes 1 cup
Small red onion, sliced and separated into
rings ½
Cherry tomatoes, halved 5
Cooking oil (Sunflower, Olive) ½ tbsp
Method:
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Spoon yogurt into a medium bowl and stir in garlic, parsley, chive, oregano, white pepper
and salt. Mix until well blended.
After that, mix the salads, carrot and onion.
Take a slice of bread and spread the yogurt mixture on it. Add some halved cherry tomatoes,
sprinkle some cheese, and cover with another slice of bread on top.
Heat oil in a nonstick pan and toast the sandwich. (Cook it on both sides on medium flame
for 2 - 3 minutes.)
A healthy nutritious sandwich is ready to be served with tomato ketchup or mustard kasundi.
Fresh, bright, intensely flavourful, healthy and quick sandwich that won’t leave you bored or hungry.
33
Usha B. | Banglore

37. ILISH SARSO BATA
Ingredients:
Hilsa Fish, cut into 1cm thick slices ½ kg
Salt 1½ tsp
Turmeric powder ¾ tbsp
Mustard seeds 2 tbsp
Green chillies 3 whole, 3 slit
Curd-2 tsp
Mustard oil 4 tbsp
Water ½ cup + 2 tbsp
Method:
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Rub fish with salt and turmeric powder.
Grind together mustard and whole chillies into a paste, adding a little water from time to time.
Blend the above paste with curd and mix it with the fish.
Heat 3 tbsp oil in a cooker. Add slit chillies, fish with mustard paste, and half cup water.
Pressure cook on high heat.
When it reaches full pressure, reduce the flame and cook for 2 minutes.
Take the cooker off the stove and release the steam by lifting the weight.
Open the cooker and serve hot.
A quintessential Bengali dish that has the legendary Hilsa being cooked in mustard and chilli paste.
34
Pabitri Jena | Rourkela

38. SPINACH FISH
Ingredients:
Rohu, cut into pieces 500 gms
Spinach, blanched 500 gms
Corn flour ¼ cup
Egg 1
Salt to taste
Sugar 1 tsp
Onion and garlic paste - 2 tbsp
Ginger paste 1 tbsp
Curd 1 cup
Chilli flakes
Sunflower Oil, for frying
Method:
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Make a thick paste of corn flour and water, and set aside.
Beat egg and pour it into a dish.
Heat oil in a pan for frying. Dip Rohu, first in egg and then in the corn flour batter, and fry until
golden brown. Once all the Rohu pieces are done, set aside.
Mash the boiled spinach; add salt and sugar to it.
Sauté onion-garlic paste followed by ginger paste. Add in the mashed spinach and mix for a while.
Add chilli flakes and Rohu, and mix well taking care not break the fish.
Add sugar, salt and curd; mix and cook for a while.
Garnish with chili flakes and fried onion slices, and serve hot.
A fish recipe that has the most peculiar of flavours playing riot on your taste buds.
35
Mili Kundu | Kolkata

39. CHICKEN FLOWERS
Ingredients:
Chicken, minced 500 gms
Basmati rice ½ cup
Green chillies, finely chopped 1 tsp
Ginger paste 1 tsp
Pepper corn, crushed 1 tsp
Salt to taste
Method:
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Soak basmati rice in water for 20 minutes. Then, drain and set aside.
Mix minced chicken with chopped chillies, ginger paste, salt and pepper.
Divide the chicken mixture into small equal portions and form them into balls.
Now, roll these balls in the drained rice, and steam them in a steamer pot,
with the lid on, for 15 to 20 minutes or until cooked.
Remove gently and serve hot with the dip of your choice.
Delight your loved ones with a plate of tasty- spicy golden chicken balls.
36
Maitrayee Dutta | Kolkata

40. BENGALI FISH CURRY (DOI MAACH)
Ingredients:
Spice mix:
Coriander seeds 2 tsp
Cumin seeds 1 tsp
Dried red chilli 2
Cloves 2
Green cardamom 2 pods
Cinnamon stick 1 inch
Fish:
Mahi Mahi, cut into 1 ½ inch pieces 1 kg
Turmeric powder ¾ tsp
Salt ½ tsp
Canola oil 2 tbsp
Sauce:
Onion, finely chopped ¾ cup
Ginger, grated 1 tsp
Garlic, minced 1 clove
Bay leaf 1
Water ¼ cup
Salt ¼ cup
Sugar ½ tsp
Whole milk yogurt 1 cup
Method:
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Spice mix: Finely grind all the 6 spices together, in a grinder.
Take Mahi Mahi, turmeric and salt in a large bowl, and toss well.
Heat 1 tbsp oil in a large nonstick pan, over medium-high heat. Add half of the fish, and cook for 5 minutes
or until the fish is slightly browned and it flakes easily when tested with a fork. Take care not to overcook.
Remove the fish from pan. Repeat the procedure with the remaining fish and oil, and set aside, once done.
In the same pan, add onion and sauté for 5 minutes or until tender.
Add ginger, garlic and bay leaf, and sauté for 2 minutes.
Then, add the ground spice mix and cook for 2 minutes.
Finally, add water, 1 tsp salt and sugar.
After a boil, remove from heat and gradually stir in yogurt.
Place the pan back on heat and cook for 5 minutes, stirring continuously.
Add fish and the accumulated juices to the pan, and cook over low heat for 3 minutes.
Discard the bay leaf and serve hot.
If you are in love with fish recipes, this traditional fool-proof Bengali fish formula is a must-try.
37
Sangram Keshari Pattanaik | Cuttack

41. KHATTI MEETHI TOKRI
Ingredients:
Whole wheat bread 9 slices
Tomato ketchup 1 tbsp
For spread:
Olive oil 2 tbsp
Chilli flakes ¼ tsp
Pepper powder ¼ tsp
Chaat masala ¼ tsp
Filling:
Moong sprouts, boiled ¼ cup
Fresh pomegranate seeds ¼ cup
Onion, finely chopped ½ cup
Coriander leaves, chopped 1 tbsp
Cucumber, finely chopped ¼ cup
Readymade Imli chutney 2 tbsp
Lemon juice 1 tsp
Method:
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In a small bowl, mix olive oil with all the seasonings, and set aside.
Now, place bread slice on a rolling board and roll it out thinly using a pin and applying pressure.
Use a 3-4 inch diameter steel bowl to cut out a big circle from the bread, and smear olive oil on it.
Take a muffin tray and place the cut bread slice inside, making it a tokri with folds. Grill for 6 -7
minutes till the edges are evenly browned.
Now, mix all the ingredients of the filling in a bowl.
Place some filling into the tokri, top with tomato ketchup, and serve.
Nutritious, crispy little cups of bread holding an assortment of colourful vegetables and fruits.
38
Poonam Sharma | Sahibabad

42. EXOTIC PASTA
Ingredients:
Base Ingredients:
Penne Pasta 3 bowls
Olive Pomace oil 2 tsp
Red chilli powder 1 tsp
Black pepper powder 2 tsp
Salt to taste
Green Chillies, finely chopped 4
Garlic flakes, chopped 10
Parmesan Cheese, grated 200 gms
Fresh Herbs:
Basil leaves, chopped 4 tbsp
Oregano leaves, chopped 2 tbsp
Parsley leaves, chopped 1 tbsp
Rosemary leaves, chopped 1 tbsp
Thyme leaves, chopped 1 tbsp
Sage leaves, chopped 5
Sprouts and Veggies:
Alfalfa sprouts (optional) 1 bowl
Brussel sprouts, chopped 10
Snow peas 1 bowl
Broccoli 1 bowl
Zucchini, sliced 1
Red & Yellow Bell Pepper, chopped 1 bowl
Button mushrooms, chopped 1 bowl
Method:
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Take 3 bowls of Penne Pasta in a big non-stick pan.
Add 2 tsp olive oil, red chili powder, black pepper and salt; toss the pasta till all the ingredients are evenly mixed.
Add water and boil the pasta for 10 - 12 minutes. Keep stirring at regular intervals.
Drain the water, add salt, and set aside.
Chop the vegetables and herbs, and keep in separate bowls.
Now, heat 2 tbsp olive oil in a non-stick pan. Add Brussel sprouts, snow peas and cook for 5 minutes on high flame.
Continue stirring.
Add broccoli and cook for 2 minutes. Then, add zucchini, bell pepper, mushrooms, all herbs, green chilies, garlic
flakes and cook for another 2 minutes.
Lower the flame. Add grated cheese and salt; stir for a minute till the cheese melts and is evenly mixed.
While serving, first serve pasta on the plate. Top it with veggies and add alfalfa sprouts (Separate the delicate
sprouts with hand prior to adding).
Garnish with grated cheese and serve hot.
Delicious pasta with sautéed vegetables, fragrant herbs and a generous dusting of Parmesan.
39
Poonam Shah | Mumbai

43. PANEER DILRUBA
Ingredients:
Cottage cheese (Paneer), diced 200-250 gms
Corn flour 2 tsp
For Stuffing:
Raisins, chopped finely 12
Cashew 7
Almond 7
Ginger ½ inch
Green chillies 2
Coriander leaves
Salt to taste
Garam masala ½ tsp
For Gravy:
Onion, big 2
Tomatoes 2
Ginger 1 inch
Garlic 6-7 cloves
Fresh Cream (Malai) 2 tsp
Tomato sauce 2 tsp
Orange colour
Corn flour 2 tsp
Salt to taste
Oil
Method:
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Mix corn flour and a little water to be prepare a batter.
Dip paneer into corn flour batter and fry it for 2-3 minutes.
Using a knife, make pockets in the paneer cubes.
Mix together all the stuffing ingredients, stuff them into the paneer pockets, and set aside.
Now chop onions, boil them, and grind them with tomatoes, ginger and garlic.
Fry this mixture in a pan. Then, add fresh cream, tomato sauce, orange colour and a little water.
In a cup, mix corn flour with a little water, and add it to the pan. (Alternatively, a dry mixture of cashew, almonds
and peanuts can be used for thickening the gravy.)
Add salt and cook the mixture till it thickens.
Add paneer to the gravy and mix well.
Garnish with fresh coriander leaves and serve hot.
Soft succulent stuffed paneer in a creamy gravy promising to woo your heart.
40
Pooja Jindal | Ludhiana

44. MANDUA KI ROTI
Ingredients: Serves 3-4
Ragi/Mandua flour 750 gms
Bengal gram flour (Besan), fried 250 gms
Garlic, finely chopped 5 pcs
Ginger, finely chopped 1 inch
Green chillies, finely chopped 5
Carom seeds (Ajwain) 2 gms
Nigella seeds (Kalonji/Mangrail) 2 gms
Mustard oil 10 ml
Lemon juice 2 ml
Ghee
Method:
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Tips:
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Take Ragi flour in a large mixing bowl. Knead the flour by adding very little water at a time. Be very careful not to
add excess water or it will turn out sticky. Knead well and make it into a smooth and medium-firm dough.
Mix the fried besan with chillies, ginger, garlic, carom seeds, nigella seeds, mustard oil and lemon juice. Add water
just enough to hold the mixture together. Add salt, knead well and set aside.
Now, divide the Ragi dough into 5 equal parts and shape them into small bowls. Fill them with the besan mixture and
roll them into chapattis.
Cook on the tawa till both sides become crispy.
Smear Ghee on the rotis and serve with any sabji.
This roti can be best enjoyed with Baingan Chokha.
To make Baingan Chokha, pour mustard oil over
eggplant, roast it on high flame, mash the
eggplant, and mix it with salt, finely chopped
chillies, ginger, garlic, and little mustard oil.
Simple, delicious and nutritious chapatis made especially during winters in many parts of north India.
41
Sulekha Singh | Siliguri

45. DELICIOUS PIZZA DELIGHT
Ingredients:
For Pizza Base:
Dry yeast ¼ tsp
Warm water ½ cup
Olive oil 2 tbsp
Bread flour 4 cups
Salt ½ tsp
For the Pizza Topping:
Onions 2
Garlic
Olive oil
Black pepper
Tomato puree
For Dressing:
Onion 1
Green, Red and Yellow Bell peppers 2 each
Green olives
Mozzarella cheese
Minced Chicken (kheema) (optional)
Mushrooms as per taste
Method:
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For topping sauce :
Take some olive oil in a pan; add onion, garlic and some black pepper and sauté.
Add some tomato puree, mix well, and let it cook for a while.
Once done, set the sauce aside.
For making bread and baking:
In a small bowl, mix dry yeast with ½ cup of warm water.
In another large bowl, mix bread flour, salt and olive oil.
Then, add the yeast mixture and knead it well to make a smooth dough. (Use food processor if required.)
Cover the dough with a cling film and set it aside for two hours.
By now, the size of the dough doubles. Punch this dough down and flatten it out for preparing the pizza base.
Spread topping sauce over the pizza base.
Top it with chopped onions, bell peppers, green olives, grated mozzarella cheese, minced chicken and mushrooms.
Preheat the oven to 450 degrees, and bake the pizzas for 15 minutes. Your pizza is ready to be devoured. Serves 2.
A tried and tested pizza recipe that can give the famous pizzas a run for their money.
42
Subhangi Paul | Kolkata

46. RICE MUTHIAS
Ingredients:
Leftover rice – 1 ½ cups
Turmeric powder – ¼ tsp
Red chilli powder – 1 tsp
Salt to taste
Bengal gram flour ( besan )- ¼ cup
Rice flour – ¼ cup
Oil – 1 tbsp
Mustard seeds – ¼ tsp
Cumin (Jeera) – ¼ tsp
Asafoetida (Hing) – ¼ tsp
Green chilli 1
Curry leaves – 4-5
Butter milk – 2 cups
Sugar – 1 tsp
Method:
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Take the leftover rice in a vessel. Add turmeric powder, red chilli powder, salt, bengal gram flour and
rice flour. Mix well using your hand and shape around 8-10 rice dumplings. Set this aside. Splutter
Warm oil in pan. Add mustard seeds and cumin, and allow to crackle. Then, add asafoetida, green
chilli and curry leaves, and sauté.
Finally, add buttermilk, bring it to a boil, and add sugar and salt.
Slowly, drop in the rice dumplings and let it simmer for 5 minutes.
Garnish with fresh coriander leaves and serve warm.
Cooked rice simmered in a spiced curd mixture - one of the most interesting ways to use leftover rice.
43
Saurabh Muley | Vadodara

47. LABABDAR CURRY WITH VEGETABLES
Ingredients: Serves 4
Red chillies. soaked in lukewarm
water for 5-7 minutes 4
Onion, chopped ½
Garlic 8-10 cloves
Ginger ½ inch piece
Black pepper corns 6
Coriander seeds ½ tsp
Cumin 1tsp
Lemon juice 1 tsp
Coconut milk 3 cups
Soya sauce ½ tsp
Brown sugar ½ tsp
Basil leaves, chopped 10
Salt to taste
Vegetables:
Baby corns 6-8
Eggplant (optional) 1
Mushrooms 2-3
Beans, split lengthwise 3-4
Broccoli 1 small piece
Method:
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Tips:
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Grind together soaked red chillies, onion, garlic, ginger and black pepper to make a paste,
In a pan, dry roast cumin and coriander till they are slightly darker in colour, and add them to the paste
above.
To this paste, add the lukewarm water used to soak chillies, and mix well.
Fry the paste for half a minute on low flame. Then, add 3-4 tbsp of coconut milk and vegetables, and
cook for 4 minutes.
Add rest of the coconut milk, soya sauce and basil leaves. Cover and cook on low flame for 5-7 minutes.
Finally, add sugar and salt, and boil for a minute or two.
Add lemon juice and serve hot with steamed noodles or steamed rice.
For extraction of coconut milk, soak grated coconut
in 1 cup of warm water, blend it in a mixer and strain.
Collect the liquid, soak the residue again in warm water,
and repeat the process 2 times.
Your daily quota of vegetables made delicious with ethnic spices and served as a curry.
44
Kriti Kayal | Kolkata

48. NARGISI KOFTA
Ingredients:
For the 3 layers:
Cottage cheese (Paneer) – 250 gm
Green peas, boiled and mashed 1 cup
Potato, boiled and mashed 1 ½
*Spices & Bread
(Ingredients required 3 times)
Garlic paste – ¼ tbsp
Black pepper – ¼ tbsp
Green chillies, finely chopped – ½ tbsp
Coriander powder – 1 tbsp
Chaat masala – ½ tbsp
Bread, soaked– 1 slice
Salt to taste
Method:
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In three separate bowls, mix and knead well the following ingredients to form 3 separate mixtures:
• Mashed Paneer + Spices & Bread*
• Mashed Peas + Spices & Bread*
• Mashed Potatoes + Spices & Bread*
Make balls out of the paneer mixture.
Layer out the green peas mixture on the paneer balls.
On top of this layer, add another layer of potato mixture.
Roll the balls so formed in arrowroot and bread crumbs, and deep fry them until crisp.
Cut the fried balls into four pieces and serve hot.
A Mughlai cuisine specialty served as snacks or as mealtime accompaniments.
45
Anju Joshi
Indore
Anju Joshi | Indore

49. NAVRATAN KORMA
Ingredients:
Mixed vegetables (Carrots, beans,
cauliflowers & potatoes), cut into small
cubes/pieces - 3 cups
Milk – ½ cup + ½ cup
Sugar
Salt to taste
Onions, chopped 3
Green chillies 6
Ginger, chopped – 1 inch piece
Garlic, chopped– 6 cloves
Turmeric powder – ½ tsp
Garam masala– ½ tsp
Ghee – 3 tbsp
Cumin seeds – 1 tbsp
Bay leaves – 2
Cinnamon stick – 1
Cloves – 4
Green cardamoms -2
Cashew nuts, ground to a paste – 4 tbsp
Pineapple cubes – 1 cup
Fresh coriander leaves – ½ cup + ½ cup
Cottage cheese (Paneer) – 1 cup
Fresh cream – 2 tbsp
Method:
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Place all the chopped vegetables in a heavy bottomed pan; pour in half the milk; add salt and sugar; and
bring to a boil. Then, cover and cook on medium flame for about 15 mins till the vegetables are tender.
Blend together chopped onions, green chilies, ginger, garlic, turmeric powder and garam masala to make
a paste.
Heat ghee in a pan. Add cumin seeds and let them crackle. Add bay leaves, cinnamon, cloves and
cardamoms, and fry till they are aromatic.
Add in the onion paste and fry on medium heat for about 4 minutes. Then, add cashew paste and mix
well.
Add the remaining milk, cooked vegetables and pineapple cubes; mix well and bring to a boil.
Add paneer and half the coriander leaves. Add sugar and salt, if required.
Turn off the flame and stir in fresh cream.
Garnish with the remaining coriander leaves and serve hot with chapatis.
Assorted vegetables cooked in milk, spices and fresh cream – a much-loved dish at every north Indian restaurant!
46
Shikha Piyush Singhal | Ahmedabad

50. PANCHAM DUDHIYA THEPLA
Ingredients:
Wheat flour 1 bowl
Corn (Makai) flour ½ bowl
Sorghum (Jowar) flour ½ bowl
Millet (Bajra) flour ½ bowl
Bengal gram flour (Besan) ½ bowl
Curd 1 bowl
Salt as per taste
Carom seeds (Ajwain) 1 pinch
Chaat masala as per taste
Coriander leaves, chopped ½ bowl
Bottle gourd, grated: 150 grm
Oil
Method:
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Mix 1 bowl of yogurt with 1 bowl of water, and set aside.
In a large vessel, mix together all the flours with salt, carom seeds, chaat masala, coriander leaves,
grated bottle gourd, 3-4 tsp oil and yogurt mixture. Knead this into a slightly stiff dough.
Divide the dough into lemon sized portions and roll them out into thin theplas.
Take a non stick tawa to roast the theplas. When a thepla is partly done on one side, flip over and
drizzle a little oil on the other side. Then, flip over again and drizzle some more oil.
Roast well till both sides are evenly browned.
Enjoy the hot Theplas with pickle.
Theplas are a staple food in every Gujarati household. This variant is rich in proteins, calcium and fibre.
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Vibhuti Kulpeshgiri Goswami | Ahmedabad

51. YUMMY NAVDHANYA BISI BELE BATH
Ingredients:
Par-boiled Rice - 1 cup
Red gram (Tur) dal - ½ cup
Pearl onions - 15
Beans - 4-5
Carrots - 2
Potato - 1
Green peas - handful
Tomato - 1
Tamarind small lemon sized ball
Spice powder (Masala)*
Capsicum - 1
Sprouted multi grains (Navdhanya), pressure
cooked - 1 cup
*To make spice powder:
Bengal gram (Chana) dal - 2 tsp
Black gram (Urad) dal - 1 tsp
Cinnamon stick - 1 inch piece
Cloves - 2
Cardamom -1
Red chillies - 6-7
Fenugreek (Methi)- ½ tsp
Coriander seeds - 1 tbsp
Poppy seeds (Khus Khus) -1 tsp
Dried coconut powder - ½ cup
For seasoning:
Mustard -1 tsp
Fenugreek (Methi) seeds- ¼ tsp
Curry leaves - few
Asafoetida (Hing) - ¼ tsp
Method:
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In a pan, heat 1 tsp oil, and roast all the ingredients for spice powder, adding coconut at the end. Roast till the mixture turns
slightly brown and you get a roasted aroma.
Dry grind this spice mixture and set aside.
Pressure cook rice with 4 cups of water for 4 whistles.
Pressure cook Tur dal with 1 cup of water, mash well, and set aside.
In a pan, heat 1 tbsp oil and add the ingredients for seasoning.
When mustard splutters, add onions, and sauté till they become translucent.
Then, add all the vegetables (except capsicum) and sauté for a few seconds.
Now, add tamarind extract, salt and the prepared spice powder, and let it boil till the raw flavour goes.
Then, add cooked dal, cooked rice, cooked multigrain and 4-5 tsp ghee; mix well.
In another pan, heat 1 tsp ghee and sauté capsicum till slightly cooked and crunchy.
Garnish Bisi Bele Bath with capsicum, and serve hot with chips, papad or onion raita.
Tips:
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You can prepare the spice powder even a few
days earlier, if you are using dried coconut
powder. Make sure to store it in an airtight
container.
If dal is soaked in hot water for 15 -20
minutes prior to cooking, it makes cooking
quicker.
For Tamarind extract, soak tamarind for 10-15
mins and squeeze out the extract.
Bisi Bele Bath goes very well with papad,
pickle and raita.
A traditional, spicy, addictive rice dish from Karnataka. Top it with lots of ghee and serve piping hot.
48
Geetha Sridhar | Mumbai

52. EGYPTIAN KOSHARY
Ingredients: Serves 2-3
Chicken breast, cut into small pieces 1
Black Lentils (Kaali masoor dal) 1 cup
Cumin powder 2 tsp
Salt to taste
Black Pepper powder 1 tsp
Red Chilli Powder 1 tsp
Onion, cut in rings 1
Onions, finely chopped 2
Plum Tomatoes, pureed 1 ½ cup
Garlic 4 cloves
Oregano
Olive oil 2 tbsp
Boiled Rice 2 cups
Elbow Macroni/Thin Pasta, cooked 1 cup
Method:
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Caramelise onion rings by sautéing in a pan for about 10 minutes on mid-high flame.
Heat oil in pan and add garlic to it. Then, add chopped onions and sauté till golden brown.
Add tomato puree, cumin powder, salt, pepper and chilli powder, and let it cook for some time.
Then, turn off the gas and set the sauce aside.
Marinate chicken in salt and lemon juice for 30 mins.
Then, cook it in a pan with 2 tbsp oil, garlic, salt, pepper and oregano.
To assemble, first put a layer of boiled rice in a bowl. Add macaroni/pasta over it, followed by boiled
lentils. Cover it with the prepared tomato sauce, and top it with Chicken.
Garnish with the caramelised onion rings, and serve hot.
The scrumptious Koshary is the queen of Egyptian street food and also the national dish of Egypt.
49
Neha Gupta | New Delhi

53. ALOO DUM, DAHI WADA WITH GHUGNI
Ingredients:
For Dahi Wada:
Black gram (Urad) dal 250 gms
Rice 100 gms
Curd 100 gms
Mustard seeds 1 tsp
Curry leaves 10
Whole red chillies 3-4
For Aloo Dum:
Potatoes, boiled, peeled & cubes ½ kg
Tomatoes, mashed 3
Onions 2
Ginger 1 inch
Green chillies 3
Poshtu Dana
Cinnamon 1 stick
Cardamom 1
Cashew 4-5
Chaat masala ½ tsp
Garam Masala 1 tsp
Turmeric ¼ tsp
Dried Fenugreek leaves (Kasuri methi) 1 tsp
Lemon juice 1tsp
For Ghugni:
Dry peas 1 cup
Tomatoes, pureed 3
Dried Mango powder (Aamchur) ½ tsp
Turmeric powder ¼ tsp
Coriander powder 1 tsp
Salt
Method:
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For Dahi Wada:
Soak rice and black gram in water for 6 hours; then, grind it to a fine paste and leave for an hour.
Make small rounds out of the thick paste and deep fry in oil.
Steep the wadas in water for half an hour and set aside.
In a vessel, mix curd with 1 litre water and little salt.
Take out the soaked wadas from water, and put them in the curd mixture and set aside.
Temper with mustard seeds, curry leaves and red chillies.
For Aloo Dum:
Heat oil in a deep frying pan.
Add the potatoes, garam masala, salt, lemon juice, chaat masala, kasuri methi, turmeric powder and little water.
Cook for 5 minutes.
Garnish with coriander leaves.
For Ghugni:
Soak dry peas in 3 cups of water for 6 hours. Then, drain and set aside.
In a pan, boil 6 cups of water; add the soaked peas and salt, and cook till peas become tender.
Heat some oil in another pan. Add tomato puree, dried mango powder, turmeric powder, coriander powder, salt and water.
Cook this for
5-10 minutes.
Then, add cooked peas along with the water, and cook for some time more.
While serving:
Sprinkle some chaat masala over dahi wadas. Also sprinkle some dry masala
(a mixture of black salt, chilli flakes, white salt, roasted cumin powder).
Add Aloo Dum with little gravy over the wadas.
Pour 2-3 tbsp of ghugni.
A signature fast-food dish of Orissa - chilled dahi wada with spicy aloo dum and yummy hot ghugni.
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Rahul Bajoria | Cuttack

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