Sama Kheer Rice

Ingredients:   For Sama rice kheer: 500 ml - Amul milk ½ cup - Soaked Sama rice. 1tspn - Amul cream 1 pinch - Kesar 1tspn - Gulab Jal 1tspn - Ilaichi Powder ½ cup - Sugar For Garnishing: ½ cup - Grapes ½ cup - Strawberry For Fruity syrup: 1 cup - Water ½ cup - Anar daana 2 tbspn    - Sugar ½ cup - Dry fruits Method: For sama rice Kheer: 1. Take a pan , boil milk add soaked sama rice. 2. Add Amul Cream. 3. Take 1 tspn gulab jal add pinch of kesar in it and Keep it aside. 4. Add Dalchini in the rice mixture. 5. Add Gulab jal and kesar and stir it well. 6. Add sugar in it. 7. Remove it in bowl and keep it in fridge. For Fruity syrup: 1. In a pan add water , Anar Daana and Sugar. 2. Let it boil for some time. 3. Strain it through soup strainer 4. And keep the syrup in fridge for some time For garnishing: 1. Take a glass put chopped grapes add strawberries . 2. Scoop out the sama rice Kheer with ice cream scooper and put it in glass. 3. Garnish it with Dryfruits. 4. Pour Anar Daana syrup on it.

Taka Tak Masti

Ingredients: 4 - Bhavnagari Mirchi (Bhavnagari Chilies) 2 - Lemons 2 - Carrots 1 tsp - Adrak (Ginger), grated 2 tsp - Lehsun (Garlic), grated 3 - Amla (Indian Gooseberry) 2 tsp - Besan (Gram Flour) 2 - Mooli (White Radish), including the leaves ½ tsp - Lal Mirch (Red Chili) Powder To taste - Jeera (Cumin Seeds) ½ tsp - Kalaunji (Nigella Seeds) ¼ tsp - Hing (Asafoetida) 4 tbsp - Sarson ka Tel (Mustard Oil) To taste - Salt ½ tsp - Rai (Mustard Seeds) Method: 1. Mix besan, some of the chopped carrot, mooli leaves, lal mirch powder, hing and kalaunji. 2. Add half the grated adrak and half the grated lehsun, jeera and water and mix well to make a smooth batter. 3. Heat a little sarson ka tel in a pan and spread the batter on it to make a thick pancake. Turn over and cook till both sides are done. 4. When the pancake is done, remove from flame. 5. In another pan, heat sarson ka tel and sauté whole amla in it till the tangy bitter flavor is reduced a little. 6. Using a knife make four slits in the top of the amla and pull apart gently to form a flower. 7. Slice some more carrot and mooli and sauté it in sarson ka tel. 8. Add the remaining adrak, lehsun, rai and a little jeera. 9. Add grated amla and sauté 10. Stuff it in the cored amla. 11. Make a side salad with sliced mooli, carrot. 12. Heat rai, jeera and sarson ka tel and pour over the salad. 13. Squeeze a little lemon over it and serve with the pancake and stuffed amla.

Cadhi Chawal

Ingredients: For the Chicken: 3 - Small Chicken Breasts, boneless 1 cup - Mithi Tulsi (Basil) 1 small bunch - Hara Dhanya (Fresh Coriander) 1 small bunch - Pudina (Mint) 2 - Lemons 1 small cup - Ginger Garlic Paste To taste - Salt To taste - Hari Mirch (Green Chilies) To taste - Jeera (Cumin Seeds) 200ml - Amul Fresh Cream To taste - Amul Processed Cheese 2 tbsp - Amul Butter For the sauce: 1 cup - Besan (Gram Flour) 1 cup - Amul Masti Dahi (Curd) To taste - Haldi (Turmeric)  To taste - Salt ½ tsp - Rai (Mustard Seeds) To taste - Jeera (Cumin Seeds) Few - Kadhi Patta (Curry Leaves) To taste - Kali Mirch (Black Pepper), crushed As required - Water As required - Oil 1 - Lemon For the rice: 1 cup - Rice 100g - Mattar (Green Peas) 2 flakes - Lehsun (Garlic) 1 - Medium sized Onion To taste - Jeera (Cumin Seeds) 2 tbsp - Amul Butter 4 tbsp - Amul Cream To taste - Salt As required - Oil For the Fritters: 2 - Big Potatoes To coat fries -Corn flour To taste - Salt To taste -Kali Mirch (Black Pepper) For frying - Oil Method: 1. To make the chicken: Marinate the chicken breast in half the ginger-garlic paste and salt and set aside for 10 minutes. 2. Make a puree of the remaining ginger-garlic paste, hara dhanya, pudina, mithi tulsi, hari mirch, jeera powder and salt. 3. Make a fine paste of Amul cheese and Amul cream. 4. Add green puree and mix well. 5. Spread the mixture over the marinated chicken. 6. Melt butter in a pan and grill the chicken breast in it. 7. To make the sauce: Whisk besan and Amul Dahi together with a little water in a pan. 8. Turn on the gas and place the pan over a medium flame, stirring continuously till slightly thick. 9. Adjust the water according to how think or thick you want your sauce to be. 10. Towards the end of the cooking, add salt and haldi. 11. Heat oil in a tadka pan and put in rai, kadhi patta and crushed jeera. 12. Pour the tadka oil over the sauce and mix. 13. Sprinkle crushed black pepper on top to garnish. 14. To make the rice: Boil the rice until soft and add a little oil and mash. 15. Melt some butter in a pan and add lehsun, mattar and jeera. Sauté it till they release their flavours. 16. Add mashed rice, Amul Butter, Amul Cream and salt. 17. Stir well till you have a smooth consistency. 18. Chop onions and fry well. 19. Mix with rice. 20. Cut the potato into juliennes; coat with corn starch, salt and kali mirch. 21. Fry it till golden brown. 22. Serve the chicken with the sauce on a bed of rice and the fritters on the side.

Chatpate Kebab

Ingredients: 6 cubes - Jackfruit peels 4 strands - Imli patta 200 gram - Chenna 2 tbsp - Beetroot peels paste 3 tbsp chopped - cauliflower 2 tbsp - garlic 2 tbsp - cream ½  tbsp - Kasuri methi dry For deep fry - Oil To taste - Salt ½  tbsp - Coriander powder ½ tbsp - red chilli powder ½  tbsp - jeera Procedure: 1. Boil the jackfruit peels and grind with cauliflower stem and keep in a bowl. Add paneer and imli patta to this mixture. Add garam masala,salt,coriander powder,red chilli powder and kasuri methi. 2. Boil beetroot and extract juice out of it. Divide the batter in 2 parts mix beetroot juice in one part and round tikki of both the batter. Deep fry these and keep aside. 3. In kadhai and add jeera and garlic and chopped cauliflower stem and sauté and make puree put back on gas and add cream and cook with salt and garam masala. Serve hot with this gravy.

Kudrat Ka Khel

Ingredients: 300 gram - Chenna 12 no.(10 gram) - Papaya seeds 1 no. - Gobi danthal 2 no. - Beetroot skin 2 no. - Green cardamom Salt to taste 1 no. - Star anis 1 tbsp - Sugar 1 no. - Cinnamon sticks 3 cloves - Ginger 1 tbsp - garlic 2 pcs  - Green chilli 1 tbsp - Red chilli powder 1 tbsp - garam masala 1 tbsp - Haldi powder Procedure: 1. Rub the chenna with palm. And rub till the chenna gets soft. Make the 3 chenna layers red chilli, beetroot skin, salt, cardmon, garam masala. And make another of sugar and cardamom on the other side chopped ginger, garlic gobi danthal and sauté  in oil add jeera, cinnamon stick, green chill, salt and red chilli and haldi For sauce: 1. Boil beetroot skin with very little bit of water. Add sugar, cinnamon stick, imli leaf, cardmom and salt. For plating: 1. Layer the spicy red chenna on bottom and then put the gobi danthal and then put sweet chhena layer on the top again put the gobi dhantal.

Hasgulla

Ingredients: 5 - Eggs 1 - Kairi (Raw Mango), peeled and shredded 1 cup - Rice 3 tsp - Jeera (Cumin) Powder 1 tsp - Oregano 1 cup - Amul Paneer (Cottage Cheese) 4 cloves of Garlic 2 - Lal Mirch (Red Chilies), crushed 1 head of Lettuce 1 tsp - Lal Mirch (Red Chili) Powder 1 tsp - Haldi (Turmeric) 1 tsp - Garam Masala As Required - Oil To taste - Sugar To taste - Salt Method: 1. Boil rice till cooked. 2. Separate the yolks of 4 eggs and mix with paneer, a teaspoon of jeera, lal mirch powder, a pinch of haldi and salt and roll it into a ball. 3. Stuff the egg ball with kairi. Sauté it with sugar, jeera powder, garlic and red chillies. Finally, coat it with boiled rice. 4. Take a pan; add oil, jeera, garlic, kairi and sugar. Saute till the sugar melts and then add garam masala, lal mirch, haldi and oregano to make a sauce. 5. Hard boil the remaining egg and cut into cubes. 6. Serve the egg cutlet with the sauce. Garnish with a crisp green lettuce and a dice boiled egg.

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