CricketFever
recipe collection
Hyderabad Pune Kolkata Gujarat
Bangalore Delhi Punjab Mumbai
www.prestigesmartchef.com
IndexLamb Momos with Sweet Chilli sauce 02
Basil Butter Bread 04
Mushroom Manchurian 08
Vegetable Macaroni 06
Zucchini Fritters 07
Idli Chaat 09
Spiced Fruit Chaat 03
Honey Chilli Potatoes 05
Omelette Bun 10
Palak Kebab
Ragi Roti
Aloo Paratha
Sabudana khichdi
Aloo Chaat
Vada Pav
Rava Idli
Hyderabadi Chicken Biryani
11
12
13
16
18
19
20
14
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IndexButter Chicken 22
Gujarati Kadhi 25
Kulche Chole 31
Pav Bhaji 28
Bhel Puri 29
Khandvi 33
Chicken Hyderabadi 23
Shikampuri Kebab 26
Dahi Bhalle 35
Tandoori Chicken
Bhapa Ilish or Steamed Hilsa Fish
Kande Pohe
Mughlai Paratha
Kheema Baida Roti
Aloo Tikki
Golgappe
38
39
41
46
47
49
43
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IPL is not just plain cricket, it is the nation’s passion, that ties the entire country
into a knot. A professional Twenty20 cricket league that has been consistently
contested on Indian soil every year during the summer months of April and May,
for a decade now. Prestige brings to you an exclusive collection of recipes to add
to the cricket fever.
Get your IPL moods on with these lip-smacking recipes that we have carefully
curated keeping in view your favourite teams be it the Hilsa Maach of Kolkata or
Khaman Dhokla of Gujarat. Cheer your favourite team donning their jerseys and
snacking their favourite dishes at the same time.
CricketFever
recipe collection
-02-
500 grams of lamb mince
A pinch of Ajinomoto
1 teaspoon of chilli sauce
Salt to taste
½ teaspoon of pepper powder
Oil
2 teaspoons of chilli powder
2 ½ teaspoons of coriander powder
1 tablespoon of vinegar
2 tablespoons of soya sauce
1 tablespoon of garam masala
½ teaspoon of turmeric powder
Ingredients For the Stuffing
Cuisine
North Indian
Servings
5
Cook Time
40 Minutes
Hot steamed meat Momos are more than
welcome during the cricket seasaon. These
pretty soft dumplings stuffed with lamb mince
taste delicious with the fresh sweet chilli
sauce.
Lamb Momoswith Sweet Chilli sauce
Cookware
The ingredients listed under the stuffing are combined well with the lamb
mince and stir fried with some oil in a hot fry pan till the moisture from the
meat evaporates and the flavours are blended in well.
Step By Step Method
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1
Ingredients For the Dough Preparation2 cups All purpose flour
Salt
4 red chillies1 cup sugar
½ cup vinegar ¼ cup water
Water
Ingredients For the Sweet Chilli Sauce
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A soft dough is prepared using all-purpose flour, salt and water. These are
then separated into small balls to roll them out into small circles.2
The lamb mince stuffing is placed in the centre of this circle and closed up
into half moon shape crescents. The edge is sealed starting from one tip by
lightly folding the adjacent edge of the dough onto the front edge, giving it a
folded and pinched effect.This process is completed along the entire edge so
that the stuffing is well enclosed. All such prepared Momos are steamed till well
cooked.
3
The ingredients of the sweet chilli sauce are boiled on a high flame and
simmered till the sugar dissolves. This mixture is cooled down and
refrigerated. Serve this delicious thick sauce along with the Momos.
4
1 large Mango
2 Bananas, peeled and cut
1 large Apple
2 Sweet potatoes, boiled and cubed
1 large Potato boiled and cubed
½ a teaspoon of black salt
1 teaspoon of lemon juice
1 teaspoon of chaat masala
1 teaspoon of chilli powder
1 teaspoon of roasted cumin powder
Ingredients
Cuisine
North Indian
Servings
5
Cook Time
10 Minutes
A delicious platter of fruit is so refreshing in
the summer heat. To top it, it is prepared with
a spicy and tangy twist. Make sure to use the
seasonal mangoes to add a nice zing to the
taste.
Spiced Fruit Chaat
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The apple and banana pieces are well coated with lemon juice to keep them
from discolouring. All the cut ingredients are then combined together and
chilled. The spice powders and black salt are mixed in just before serving. The
spiced fruit chaat is then served garnished with some mint leaves.
Step By Step Method
1
Cookware
7-8 slices of bread
½ a teaspoon of olive oil
1 ½ tablespoons of butter (Salted)
7 large cloves of garlic ½ a cup of fresh Basil leaves
Salt to taste
2 tablespoons of grated processed cheese
Ingredients
Cuisine
North Indian
Servings
4
Cook Time
15 Minutes
It is a simple and yet a very delicious recipe. It
is very easy to put together with some
favourite ingredients, being basil, butter and
cheese on bread.
Basil Butter Bread
Cookware
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2 Potatoes peeled and sliced
2 spring onions and stalks sliced
3-4 tablespoons of cornflour or Maida
1 teaspoon of chilli powder
1 tablespoon of Garlic paste
3 teaspoons white sesame seeds
2 teaspoons of chilli sauce
1 capsicum sliced
Salt to taste
2 tablespoons of
Honey
¼ teaspoon of soya sauceOil for deep frying
Ingredients
Cuisine
North Indian
Servings
5
Cook Time
30 Minutes
Honey Chilli Potatoes are zesty and mouth-
watering with a sweet chilli explosion.
HoneyChilli Potatoes
Crush the garlic cloves in a mortar and pestle. To this add the fresh basil
leaves and again crush them gently. Combine these crushed ingredients
with the olive oil. Take the melted butter in a bowl and combine the crushed
mixture with it. Apply this basil butter mix onto the bread slices. Sprinkle the
grated cheese onto them generously and bake them in an oven for 10-12
minutes at 200 degrees C. The aromatic snack is now ready.
Step By Step Method
1
Cookware
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1 cup Macaroni (boiled with salt and ½ tsp of oil)
2 Tomatoes- finely chopped
½ cup Cabbage - finely chopped
1 Capsicum- finely chopped
3-4 tablespoons of Tomato sauce
Salt to taste
1 teaspoon of Chaat masala
¼ teaspoon of red chilli powder
1 teaspoon of Ginger paste
2 Carrots- finely chopped 2 tablespoons of Oil
¼ teaspoon of soya sauce
2 tablespoons of finely chopped Fresh Coriander
Ingredients
Cuisine
North Indian
Servings
4
Cook Time
20 Minutes
Italian cuisine with a desi tadka! A mix of
healthy vegetables with Indian spices
makes this dish innovative.
Vegetable Macaroni
Combine the cornstarch, salt, chilli powder in a bowl and mix in the
potatoes, such that they are coated evenly. Deep fry these potatoes till
golden brown.
Step By Step Method
1
Cookware
Heat a wok and stir fry the garlic paste with the spring onions. Add in the
capsicum, salt, soya sauce, chilli sauce and saute for 2-3 minutes further.
Lastly mix in the fried potatoes and sesame seeds for the lovely crunch. The
sweet spicy snack is all ready.
2
1 Green chilly- finely chopped
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1 tablespoon of Parmesan Cheese
½ Onion minced
2 cloves Garlic minced
¾ cup of flour
Oil for deep frying
2 tablespoons of fresh parsley3 Zucchinis, peeled and grated
1 Egg
Ingredients
Cuisine
North Indian
Servings
3
Cook Time
40 Minutes
Zucchini not in the salad, but in the
form of crispy fritters. A sure shot hit
recipe. Go for it!
Zucchini Fritters
Take a pan, heat oil, stir fry the ginger paste along with the finely
chopped green chilly. Add in the carrots and capsicum, saute for 2
minutes. Now add in the cabbage, tomatoes and saute further. Add the
salt, tomato sauce, chaat masala and red chilly powder. Finally add in the
fresh coriander and the macaroni. Cook it for a minute and serve.
Step By Step Method
1
Cookware
Combine all the ingredients in a bowl except the oil. Heat oil in a wide fry
pan, add palm sized round portions of the zucchini mixture and shallow fry
on either side till golden brown. Serve the Fritters with mint-coriander chutney.
Step By Step Method
1
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½ teaspoon of Garlic paste
2 tablespoons of Maida
4 tablespoons of Cornstarch
1 Onion finely chopped
4 tablespoons of water
½ teaspoon of Ginger paste
1 packet of Button Mushrooms chopped into halves
½ teaspoon of soya sauce
Ingredients for the mushroom batter
Cuisine
North Indian
Servings
6
Cook Time
30 Minutes
Mushroom Manchurian is a great
appetiser to begin a party with. The
goodness of button mushrooms with
spicy sauces make it very delectable.
Mushroom Manchurian
Cookware
Make a medium thick batter by combining corn starch, maida, salt, soy
sauce, very little water with ginger and garlic paste. Dip the mushrooms in
this batter to coat them evenly. Fry these Mushrooms till light golden colour.
Drain the excess oil out on kitchen paper towel. Take a wide fry pan, heat oil,
saute the onion, green chilli, ginger and garlic paste for 2 minutes. Add salt, soy
sauce, chilli sauce, tomato ketchup, spring onion and give it a good swirl for a
couple of minutes. Add the fried mushrooms to it and give it a good stir.
Mushroom Manchurian is ready to be served.
Step By Step Method
1
2 tablespoons of finely chopped Spring Onion
2 tablespoons of Cooking Oil
½ tablespoon of Chilli Sauce
½ teaspoon of Garlic paste
Salt to taste
½ teaspoon of Ginger paste
2 tablespoons of Tomato Ketchup
1 Green Chilly finely chopped
2 ½ tablespoons of Soy sauce
Ingredients for the
Saucy mixture
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4 tablespoons of fresh curd
2 Tomatoes- finely chopped
2 Onions- finely chopped
1 teaspoon of Chaat masala
¾ teaspoon of roasted Cumin powder
4 tablespoons of freshly chopped coriander20 Idlis
½ a teaspoon of Red chilli powder
Ingredients
Cuisine
North Indian
Servings
3
Cook Time
20 Minutes
Idli with sambar and chutney is a
regular affair . Give i t a chaat
makeover for that tangy, spicy and
sweet satisfaction.
Idli Chaat
Cookware
Pan fry or shallow fry the idlis till crisp, after cutting them into 4 equal parts.
Keep them aside. Spread a layer of curd over the idlis. This is optional. Or
just sprinkle a layer of the finely chopped onions, then tomatoes, Boondi.
Spread mint coriander chutney, followed by the sweet chaat chutney. Sprinkle a
generous layer of Sev on top now. Sprinkle black salt, red chilly powder, roasted
cumin powder and chaat masala. Serve it garnished with fresh coriander. Your
Idli Chaat is ready.
Step By Step Method
1
4 tablespoons of sweet chaat chutney 3 teaspoons of Cooking Oil
4 tablespoons of mint-coriander chutney 5 tablespoons of Fine Sev
4 tablespoons of salted Boondi ¼ teaspoon of Black salt
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2 pieces of Chicken Salami-
chopped into big pieces
2 Onions - finely chopped
4 Eggs
Salt and Pepper to taste
½ cup of Mozzarella Cheese - grated
2 tablespoons of Carrot - grated4 Tea Buns or Sweet Buns
2 tablespoons of Peas - boiled
Ingredients
Cuisine
North Indian
Servings
4
Cook Time
30 Minutes
Omelette Buns are so easy to make
and are so yummy. It is a versatile
dish that you could add your
favourite ingredients and alter the
recipe.
Omelette Bun
Cookware
Preheat the oven to 175 degree C. Scoop out a wide middle portion of the
buns to get a nice cavity. Whip up the eggs gently with salt and pepper. Add
the chicken salami, onions, carrots and peas to it. Now pour this mixture into
the cavity of the buns and sprinkle cheese over it. Bake these buns in the oven
for just 10 minutes. The delicious Omelette Buns are ready.
Step By Step Method
1
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2 tablespoons of Rice Flour
2 tablespoons of Corn Flour
5 pieces of Paneer - crumbled
½ teaspoon of Chilli Powder
½ teaspoon of Turmeric Powder
1 tablespoon of Fine SemolinaI Onion - finely chopped
Salt to taste
Ingredients
Cuisine
North Indian
Servings
6
Cook Time
20 Minutes
Snack on these healthy, crispy kebabs
on any special occasion to make it
even more special. Enrich your
system with the goodness of spinach
and some light spices.
Palak Kebab
Cookware
Heat oil in a wide Fry pan. Splutter the cumin seeds, add the chopped
spinach and saute for 2 minutes. Cool the spinach and grind it to a fine
paste. Take a large mixing bowl, combine the spinach and the rest of the
ingredients to make a firm mixture. Add more cornstarch if there is excessive
moisture. Shape them into patties and shallow fry them to a crisp texture.
Sprinkle chaat masala and serve with mint-coriander chutney.
Step By Step Method
1
1 Bunch of Chopped Fresh Spinach Cooking Oil
½ teaspoon of Cumin Seeds 1 teaspoon of Chaat Masala for garnish ½ teaspoon of Lime Juice 3 Bread Slices - crumbled
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Oil for cookingSalt to taste
1 cup of Water
¼ teaspoon of Cumin Seeds2 Onions finely chopped
1 tablespoon of Fine Semolina1 ½ - 2 cups of Ragi Flour2-3 finely chopped Green Chillies
Ingredients
Cuisine
South Indian
Servings
2
Cook Time
30 Minutes
Ragi Roti
Cookware
Combine all the ingredients with Ragi flour, except for the 2 tablespoons of
Ragi flour, oil and water. Make a smooth mix of the 2 tablespoons of Ragi
flour with some water, add 1 cup of water to it, bring it to a boil, stirring
continuously. Simmer it for 2 minutes.
Step By Step Method
1
¼ bunch of Fresh Coriander Leaves (chopped)
¼ bunch of Dill Leaves (chopped) 2 tablespoons of grated Coconut
2 tablespoons of Ragi Flour ½ teaspoon of finely chopped Ginger
Now add this boiled paste to the above mixture and mix it up well with a
spatula. Allow it to cool down. Bring it to a wet dough consistency by mixing
with your hands. Keep this dough aside for 10 minutes.
2
Ragi Roti can be cooked soft or crispy just
like dosas to suit your palate. Along with
the match flashing before your eyes, it is
time to treat your taste buds to energise
you during the emotional upheavals of
the match.
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Now pull out big sized balls out of this dough. Place one such ball on a
butter paper or aluminium foil with oil generously smeared on it. With the
Ragi ball in the centre, keep spreading it out with wet fingers till a thin chapati
like spread has been achieved. Make a hole in the center of the roti with your
finger which will allow faster cooking.
3
Now heat the griddle, turn the butter paper upside down over it and
carefully peel it away from the paper onto the griddle.4After a minute spread a ¼ teaspoon of oil over the roti and flip it over. Again
spread another ¼ teaspoon of oil and cook till roasted well on both the
sides.
5
Prepare one by one all the roti till you exhaust the dough. Serve these rotis
with a variety of chutneys, curd or pickle.6
¾ teaspoon of dry Pomegranate seeds
(roasted and ground into a semi-fine powder)
¼ teaspoon of Carom Seeds
1 finely chopped Green Chilly
½ teaspoon of Oil
Water as required
2 cups of Whole Wheat Flour2 medium sized boiled and grated potatoes
Salt as per taste
Ingredients for the stuffing Ingredients for the dough
Cuisine
North Indian
Servings
4
Cook Time
30 Minutes
Aloo Paratha
¼ teaspoon of Kashmiri Red Chilli Powder
¼ teaspoon of Garam MasalaGhee is used as per requirement
for roasting the parathas.
A rich, spicy and tangy paratha loaded
with wholesome potatoes is totally
welcome during the nail-biting matches.
Check out this delicious recipe.
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Cookware
Now place the potato stuffing in the centre of this circle. Bring in all the
edges together to completely enclose the stuffing within.3
Sprinkle some wheat flour over this ball and carefully roll it out into an even
circle. The stuffing like this gets spread out evenly.4
Heat a griddle on medium heat till hot. Place the rolled out paratha on it
and let it cook for a minute. 5
Spread ghee over it generously and flip it over. Now again spread ghee over
the flipped side and roast it till well cooked on both the sides.6
Step By Step Method
Knead the dough by combining all the ingredients into a soft consistency.
Keep it covered and away for 10-15 minutes.1 Mix all the ingredients of the stuffing into a uniform blend. Pull out
medium sized balls out of the soft dough and roll them out into a small
circle.
2
Serve these delicious parathas with curd or pickle.7
ChickenHyderabadi BiryaniTender chicken with aromatic rice is a
fulfilling meal to satisfy a growling tummy.
This succulent dish is enjoyed by all,
especially where there is an enthusiastic
crowd gathered to cheer their favourite
teams.
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Cookware
Ingredients to assemble the Biryani
2 teaspoons of Ghee
1 teaspoon of thinly sliced juliennes of Ginger
½ teaspoon of Kewra Water
½ cup of Browned Onions
¾ cup of Milk with a pinch of Saffron soaked in it
11/2 tablespoons of finely chopped fresh Coriander Leaves
1 tablespoon of Fresh Mint Leaves
2 finely chopped Green Chillies
½ cup of Browned Onions
½ teaspoon of Cardamom Powder
1 tablespoon of Freshly chopped Coriander Leaves
1 ¼ teaspoon of Kashmiri Red Chilli Powder
½ kilogram of Chicken cut into medium sized pieces
1 teaspoon of Garam masala
Ingredients for the Marinade
Cuisine
South Indian
Servings
5
Cook Time
60 Minutes
1 ½ tablespoons of Garlic Paste
1 tablespoon of Ginger paste
½ teaspoon of Turmeric Powder
1 tablespoon of Fresh Mint Leaves
Salt to taste
1 teaspoon of Lemon Juice
1 cup of Curd
1 tablespoon of Ghee
Ingredients for Basmati Rice
Salt as per taste
1 ½ litres of Water
2 Bay leaves
1 teaspoon of Shahi Jeera
4-5 Cloves
½ kilogram of Basmati Rice
2 Star Anise
3 Green Cardamoms
1 Black Cardamom
1 inch Cinnamon
1 teaspoon of Ghee
8 Black Peppercorns
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Boil the Basmati rice adding salt, whole spices till half cooked. Drain it in a
colander and add the ghee to it, once drained. Keep aside.3
Assemble the Biryani dish now.4
Take a large sauce pan, place the chicken marinade first.5
Spread the half cooked rice over it.6
Deep fry the thinly sliced onions till well browned.
Step By Step Method
1
Now marinate the chicken. Mix the curd and chicken with all the ingredients
listed under marinade. Keep aside for minimum 1 hour. Overnight
marination is best to get rich flavours.
2
Sprinkle the juliennes of ginger, browned onions, mint and coriander
leaves.7
Pour the ghee, kewra water and saffron milk over it.8
Spread an aluminium foil tightly over the saucepan and cover with a tight
fitting lid.9
Cook for 20 minutes on medium flame and 5 minutes in addition on a tawa
on a low flame.10
This fantastic Maharashtrian dish is
relished on many fasts, as a breakfast dish
and as a great snack too. Loaded with
potatoes and peanuts, these tapioca
pearls have a lovely texture to it with fresh
cilantro and tangy lime juice.
Sabudana khichdi
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1 teaspoon of Cumin seeds1 teaspoon of finely chopped Ginger
3 tablespoons of Ghee
2 tablespoons of fresh Coriander Leaves
1 tablespoon of Lime juice1 cup of soaked Sabudana
(tapioca pearls soaked for 3-5 hours) ½ cup of roasted and coarsely ground Peanuts
Ingredients
Cuisine
Others
Servings
3
Cook Time
20 Minutes
Cookware2 medium sized boiled and cut Potatoes 1 teaspoon of Sugar8-10 Curry leaves Rock salt as per taste1 teaspoon of finely chopped Green Chillies 2 tablespoons of Grated Coconut
Heat a Kadai, pour in the ghee.3
Splutter the cumin seeds, green chillies and curry leaves.4
Stir fry the ginger for a few seconds.5
Now stir in the cut and boiled potatoes for 2-3 minutes.6
Step By Step Method
Dry roast the peanuts in a pan till brown. Now coarsely pound the peanuts
in a mortar and pestle.1Combine the peanuts, fresh coriander, salt and sugar with the tapioca
pearls.2
Now add the tapioca pearls mixture to this and cook for 4-5 minutes.7
Once the opaque tapioca pearls become translucent, it is a good indication
that it is cooked.8
Now stir in the grated coconut and switch off the heat source.9
Now drizzle in the lime juice and serve hot. 10
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½ teaspoon of Kashmiri Red chilli PowderSalt to taste
Oil for frying the potatoes
1 finely chopped medium sized Onion
¼ teaspoon of Grated Ginger
2 teaspoons of Fresh Coriander Leaves2 Potatoes boiled and cut into equal cubes
1 finely chopped Green Chilly
Ingredients
Cuisine
Others
Servings
2
Cook Time
25 Minutes
Delhi Aloo Chaat is a lip smacking delicacy
that goes very well with the evening tea or
coffee. It is a great stimulant with the spicy
and tangy ingredients elevating your
mood altogether.
Aloo Chaat
Cookware
Step By Step Method
Deep fry the cubed potatoes till crispy and golden in a pan and drain them
on absorbent kitchen towels.1
1 teaspoon of lime Juice
¾ teaspoon of Chaat Masala Powder¼ teaspoon of Cumin Powder
In a mixing bowl, combine the potatoes, onions, green chillies, ginger,
coriander leaves, chaat masala, cumin powder, lemon juice, red chilli
powder and salt.
2
Your Aloo Chaat is ready.3
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4-5 Curry leaves
2 finely chopped Green Chillies
¼ teaspoon of mustard Seeds
1 teaspoon of Lime juice
3 tablespoons of finely chopped fresh Coriander Leaves
¼ teaspoon of Asafoetida3 boiled and mashed Potatoes
¼ teaspoon of Turmeric Powder
Ingredients
Cuisine
North Indian
Servings
4
Cook Time
20 Minutes
It is an Indian Burger indigenous to
Maharashtra and frequently relished on a
daily basis, especially when you are on the
go. Laced with dry garlic chutney and
green chutney on a soft pav with deep
fried green chillies, it is a challenge to
refuse this deep fried crispy potato fritter.
Vada Pav
Cookware
4 Cloves of GarlicOil for tempering and deep frying½ cup Gram Flour Water to make gram flour batter
Pinch of Baking Soda
¾ inch of Ginger pieceSalt to taste
Spicy green Chutney
Ketchup to serve
2-3 deep fried Green Chillies4 Pavs slit to accommodate the Vada
Ingredients to assemble the Vada Pav
Dry Garlic Chutney
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Stir in the turmeric powder.3
In a large bowl combine the mashed potatoes with the tempering, fresh
coriander, lime juice and salt.4Combine the gram flour with salt and enough water to get a coatable
consistency.5Make medium sized balls out of the potato mixture.
6
Step By Step Method
Pound coarsely the green chillies, ginger and garlic in a mortar and pestle.1
Heat oil in a Tadka Pan, splutter the mustard seeds, asafoetida, curry leaves
and the green chilly mixture.2
Now add a pinch of baking soda to the gram flour batter.7
Coat the potato balls in the batter completely and deep fry till golden
brown.8
Drain them on absorbent kitchen towels.9
Now slit the pav, spread the green chutney on both the inner halves. Now
spread the red garlic chutney over the green chutney.10
Place the fried potato fritter within the slit pav and serve with green
chutney, deep fried green chillies and ketchup. 11
Rava Idli is an inviting snack which does
not require any fermentation or grinding
of batter. It is made from semolina, and is
made nutritious with your choice of
vegetables like grated cabbage or carrot
added to it. It is relished with a variety of
spicy and tangy chutneys.
Rava Idli
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2 tablespoons of freshly
chopped Coriander Leaves
½ teaspoon of Grated GingerOil for tempering
½ teaspoon of Mustard seeds
Pinch of Asafoetida
1 teaspoon of Ghee1 cup of roasted Semolina
2 finely chopped Green Chillies Salt to taste
Ingredients
Cuisine
South Indian
Servings
4
Cook Time
30 Minutes
Cookware
10-12 Cashewnuts
¼ cup of Water
8-10 Curry leaves
¾ cup of Curd
½ teaspoon of Chana dal
Eno Salt
Add this tempering to the semolina in a large mixing bowl, along with the
green chillies, salt, ginger, fresh coriander leaves and the grated
vegetables.
3
Mix in the curd with the semolina and add water slowly to get a drop like the
consistency of the batter.4Keep the batter aside for 15-20 minutes.
5Now heat the Idli Maker with sufficient water and bring it to a boil.
6
Step By Step Method
Roast the cashew nuts in ghee and combine with the roasted Semolina.1
Take a tadka pan, heat oil, splutter the mustard seeds, chana dal, curry
leaves and asafoetida.2
Now add 1 ½ teaspoons of Eno salt into the batter, mix it up quickly.7
Instantly load the Idli moulds with this batter and steam them for 10-12
minutes.8
Open the Idli Maker and keep the Idli plates separated out on the kitchen
countertop for 3-4 minutes9Now remove the Rava Idlis from the moulds and serve them hot with a spicy
chutney.10
¼ cup of Grated Cabbage
¼ cup of Grated Carrot
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1 large Minced Onion
1 teaspoon of Garlic Paste
1 teaspoon of Ginger Paste
Salt to taste
3 tablespoons of Cashewnut Paste
1 tablespoon of Tomato sauce¼ kilogram of Cubed Boneless Chicken
1 cup of Whole Milk
Ingredients
Cuisine
Punjabi
Servings
3
Cook Time
30 Minutes
A dish that is liked by all with its rich
creamy aromatic gravy with succulent
chicken pieces. It is best enjoyed with
Naans, Kulchas and vegetable pulao
too.Entertain a lovely gathering at home
with this favourite dish that completes
every occasion.
Butter Chicken
Cookware
Step By Step Method
Heat the ghee in a saucepan and saute the minced onion till golden brown.1
1 teaspoon of Kashmiri Red Chilli Powder
2 teaspoons of Coriander Powder2 medium Pureed Tomatoes¼ teaspoon of Turmeric Powder
1 tablespoon of Kasuri Methi 1 teaspoon of Garam Masala
1 tablespoon of Ghee
Add the ginger-garlic paste, coriander, red chilli and turmeric powder and
cook further for 1-2 minutes.2Add the pureed tomatoes, salt and fry for 5-7 minutes till the oil separates.
3Mix in the tomato sauce and fry for a minute.
4
2-3 tablespoons of fresh coriander leaves
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Add the chicken pieces along with milk and kasuri methi. Cover the
saucepan with a lid and cook for 8-10 minutes on a low flame till the chicken
is soft and tender.
5
Open the lid, add the garam masala and cashew paste, adjust the salt and
give it a good stir.6Remove the saucepan from the heat source and serve garnished with fresh
coriander leaves.7Serve the Creamy butter chicken with naans or rotis.
8
Sunflower seeds (charoli/chironji) 1 tablespoon
Sesame seeds (til) 1 tablespoon
Peanuts 1/4 cup
Turmeric powder 1 teaspoon
Green chillies seeded and chopped finely 8
Onion finely chopped 1 largeChicken 800 grams
Ginger-garlic paste 3 tablespoons
Ingredients
Cuisine
South Indian
Servings
3
Cook Time
60 Minutes
No good time is good enough without
some mouth watering dish adding to the
fervour of the occasion. Succulent and
flavorful Chicken Hydrabadi is here to
enliven your IPL evenings.
Chicken Hyderabadi
Yoghurt 2/3 cup
Scraped coconut 2/3 teaspoonOil to deep fry
Cashewnuts 1/3 cup
Ghee 2/3 cup
Lemon juice 2 tablespoons
coriander leaves chopped 1/3 cup
Mint leaves chopped 1/3 cup
Salt to taste
Garam masala powder 2 teaspoon
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Adjust seasonings. Sprinkle garam masala powder and mix well. Add
lemon juice, coriander, mint and cashew nuts.5
Step By Step Method
Grind peanuts, sesame seeds and sunflower seeds to a powder. Heat
sufficient oil in a kadhai and deep fry the cashew nuts till they are golden
brown. Drain on an absorbent paper and set aside.
1
Heat ghee in a non-stick pan. Add onions and sauté till golden brown.2
Add ginger- garlic paste and sauté for the half minute.Add chillies, turmeric
and sauté for the half minute. Add ground peanut mixture, coconut and
sauté for a minute.
3
Add yoghurt, salt and sauté for two minutes. Add chicken and sauté for five
to seven minutes. Add 1 2/3 cups of water. Once it comes to a boil, simmer
until tender.
4
Cookware
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1 Dry Red Chilly
Coriander Leaves for garnish
1 teaspoon of Minced Ginger Green Chilli Paste
2 ½ tablespoons of Gram Flour
Pinch of Asafoetida
⅛ teaspoon of Fenugreek Seeds
¼ teaspoon of Cumin Seeds¾ cup of Sour Curd
¼ teaspoon of Mustard Seeds
Ingredients to combine with the Curd Ingredients to for Tempering
Cuisine
Gujarati
Servings
4
Cook Time
40 Minutes
A kadhi that has multiple flavours to
tantalize your taste buds. Sour, spicy and
sweet flavours simmer in this curry that
introduces Gujarat to your plate. Relish it
with hot steamed rice or khichdi to feel
satiated.
Gujarati Kadhi
1 tablespoon of Ghee
8-10 Curry Leaves¾ teaspoon of Sugar
2 cups of Water
Salt to taste
1 Cinnamon Stick broken into pieces
2-3 ClovesCookware
Step By Step Method
Beat the gram flour and curd together, till smooth. There should be no
lumps in the mixture.1
Add the 2 cups of water and beat again.2
Heat this mixture in a large saucepan and bring to a boil.3
To this add the ginger green chilli paste, salt, sugar and simmer it for
another 10 minutes.4
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2 lightly Beaten Eggs
4 tablespoons of Oil for frying
3 cups of Water
Salt per taste
3 Cinnamon Sticks
½ cup of Chana Dal
1 ½ teaspoons of Garam Masala Powder
1 ½ tablespoons of Ginger- Garlic Paste
4 Cloves½ kilogram of Minced Mutton2 Black Cardamoms
Ingredients
Cuisine
Hyderabadi
Servings
4
Cook Time
60 Minutes
Shikampuri Kebab is a unique Hyderabadi
kebab that is spicy and delicious. It is
prepared with minced mutton along with
aromatic spices.
Shikampuri Kebab
2 tablespoons of fresh Mint Leaves ( finely chopped)
1 teaspoon of Red chilli Powder½ cup fresh Coriander leaves
½ cup Curd
½ kilogram of Hung Curd
2 finely chopped Green Chillies2 Bay Leaves
2 tablespoons of Lime Juice
Cookware
Heat ghee in a tadka pan, crackle the mustard and fenugreek seeds along
with a pinch of asafoetida.5
Throw in the red chilly, cumin seeds, cloves, cinnamon and curry leaves.6
Now pour this tempering over the kadhi in the saucepan and boil on low
flame for further 5 minutes.7
The gujarati Kadhi is ready. Serve garnished with fresh coriander leaves
along with steamed rice or khichdi.8
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Divide this mixture into equal portions.6
Take one such portion in your hand, flatten it, make a small depression in it.7
Fill this depression with the hung curd and bring all the edges together to
enclose it completely.8
Carefully shape them into round or oval cutlets with no hung curd spilling
out.9
These kababs are dipped into the beaten eggs to coat them uniformly.10
Now these are roasted on each side for 7-10 minutes till golden brown in a
wide fry pan.11
Serve these aromatic kebabs with fresh coriander chutney or with the
choice of your dip.12
Drain the water and let the contents cool.3
Now grind the mutton mixture in a mixer grinder or food processor into a
fine paste. There should be no water used at all while grinding.4
Take a large mixing bowl, combine the ground mutton mixture with curd,
red chilli powder, garam masala powder, salt, lime juice, mint and
coriander leaves into a uniform mix.
5
Step By Step Method
Take a large saucepan and boil some water in it.1
To this add the washed mutton mince, chana dal, green chillies, ginger
garlic paste, whole spices (cinnamon, cloves, cardamoms, bay leaves) and
cook for around 20 -25 minutes till the meat is tender.
2
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3 tablespoons of freshly cut Coriander Leaves 4-5 Pav buns slit in between.
1 large tablespoon of Ginger-Garlic Paste
2 medium Tomatoes finely chopped
1 ½ tablespoons of Pav Bhaji Masala Powder
¼ teaspoon of Turmeric Powder
1 large Capsicum cubed2 medium Onions finely chopped
½ teaspoon of Kashmiri Red Chilli Powder
Ingredients
Cuisine
Maharashtrian
Servings
3
Cook Time
30 Minutes
3 tablespoons of Butter
Salt to taste1 cup of Cauliflower Florets
2 large cubed Potatoes
¾ cup of Peas
2 finely chopped Onions for Garnish 2 tablespoons of Lime Juice
Cookware
This is a favourite street food in Mumbai,
that is fervently prepared at home too to
appease the children and family. The
favourite soft pavs satiate your buttery
and spicy craving with this famous Bhaji.
Pav Bhaji
Step By Step Method
Pressure cook the potatoes, peas and cauliflower florets together with just
enough water.1
Let the pressure settle down, open the cooker and mash up the boiled
vegetables gently.2
Take a Kadai, heat the butter and stir fry the onions till pink.3
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3 tablespoons of freshly chopped Coriander Leaves
2 cups of roasted Puffed rice in ghee
with a pinch of turmeric powder.
Ingredients for the Bhel
Cuisine
North Indian
Servings
3
Cook Time
30 Minutes
Bhel Puri is a popular Mumbai dish with
mouth-watering chutneys with a zest of tangy
and fresh lime juice to awaken your senses. It
is enjoyed as an anytime snack to rejuvenate
your senses, especially during the IPL season.
You need sweet tamarind chutney and fresh
coriander chutney to render this dish its
unique flavours.
Bhel Puri
1 teaspoon of Lime Juice
1 teaspoon of Chaat Masala
1 teaspoon of roasted Cumin Powder
2 tablespoons of roasted Peanuts
1 medium sized finely chopped Tomato ½ cup of Fine Sev
7-8 Papdis ( flat deep fried puris crumbled into pieces)
1 medium sized boiled and cubed Potato
1 medium sized finely chopped Onion
Add the chopped tomatoes and stir fry till the butter seeps out.6
Add the capsicum and stir fry for another 2 minutes.7
Now pour in the mashed vegetables, add the chopped fresh coriander
leaves, salt and let it simmer for 5-7 minutes with a closed lid.8
The Pav Bhaji is ready now. Serve along with the Pav that is slit in between
and roasted with butter on the tawa.9
Finely chopped onions with little salt and lime sprinkled on them are served
along with the Pav Bhaji. 10
Stir in the ginger-garlic paste and fry for a couple of minutes.4
Add red chilli powder, turmeric powder and the pav bhaji masala and fry
the contents for a few seconds.5
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½ teaspoon of Cumin Seeds
Rock Salt as per taste
7-8 tablespoons of Jaggery
Ingredients for the Sweet Tamarind Chutney
½ teaspoon of Red Chilli Powder
1 cup of WaterPinch of Asafoetida
1 teaspoon of Oil
½ cup of seedless Tamarind soaked for 2 hours
½ teaspoon of Ginger Powder
Salt as per taste
2 cups of fresh Coriander Leaves
Ingredients for the Green Chutney
1 teaspoon of Lime Juice
1 small cubed Onion2 Green Chillies
½ inch of Ginger
¼ teaspoon of Cumin Seeds
Cookware
Step By Step Method
Procedure to prepare the Sweet Tamarind Chutney
Mash the soaked tamarind with your hands in the water and strain out the
pulp.1Take a frying pan, heat oil, crackle the cumin seeds, add the asafoetida, red
chilli powder and the ginger powder.2
Now add the tamarind pulp, water and cook for a few minutes.3
To this add the jaggery, and stir it up, cook for further 4-5 minutes. 4
Once it thickens, take it off the heat source, mix in the rock salt and let it
cool.5
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Store this sweet and sour chutney in an airtight container. 6
Procedure to prepare the Spicy Green Chutney
Procedure to prepare Bhel Puri
Grind the onion, green chillies, ginger, cumin seeds, salt,
coriander leaves and lime juice together into a fine paste
in the chutney jar of the mixer grinder. Store this into an
airtight jar.
Take a large mixing bowl, add the crispy puffed rice, chopped onions,
tomatoes and potatoes in it.1Now add the roasted peanuts, papdis, spicy green chutney, sweet tamarind
chutney and give it a good mix.2
Place a good amount into individual medium sized serving bowls.3
Top the portions of puffed rice with a generous layer of fine sev. 4
Over this sprinkle the roasted cumin powder, chaat masala and lime juice.5
Garnish with fresh coriander leaves and serve immediately.6
Cuisine
Punjabi
Servings
4
Cook Time
60 Minutes
Kulcha Chole is an authentic Punjabi dish
that is relished as a popular street food.
These soft flavoursome chickpeas melt
away in your mouth and are relished with
hot kulchas.
Kulche Chole
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Step By Step Method
Procedure to prepare the Chole
Wash the soaked Chickpeas well, add fresh water such that it is just ½ an
inch level above the chickpeas.1Pressure cook the chickpeas with baking soda and tea bag for 7 whistles.
2Let the steam die down and open the pressure cooker, remove the tea bag
and discard it. 3
Add in all the spice powders,salt and rock salt into the pressure cooked
chickpeas. 4
Heat Ghee in a tadka pan, add a pinch of asafoetida, crackle ½ a teaspoon of
cumin seeds and pour this into the chickpeas to give aroma to the
preparation.
5
1 teaspoon of Red Chilli Powder
½ teaspoon of Cloves Powder
500 grams of Chickpeas are soaked overnight
Ingredients for the Chole
½ teaspoon of Turmeric Powder
1 teaspoon of Cinnamon Powder
1 teaspoon of Pepper Powder
1 teaspoon of Amchur Powder
½ teaspoon of Baking Soda
1 Tea Bag
½ teaspoon of Carom Powder
1 teaspoon of roasted Cumin Powder
1 teaspoon of dry Ginger Powder ¼ teaspoon of Rock salt
2 tablespoons of Ghee
½ teaspoon of Cumin SeedsSalt to tastea pinch of asafoetida
½ teaspoon of Cardamom Powder
¾ teaspoon of roasted Pomegranate Powder
Water as required to knead the dough
Salt to taste
2 ½ cups of All Purpose Flour
Ingredients for Kulcha
¼ teaspoon of Baking Soda
4 tablespoons of Yoghurt
½ teaspoon of Baking Powder
2 teaspoons of Sugar
A few Nigella seeds
Some flour for dusting3-4 tablespoons of ghee to roast the Kulchas
2 ½ tablespoons of Oil
Cookware
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Boil the chickpeas, adding some more water if necessary, for further 15-20
minutes till the spice powders lend its flavours to the chole.6
Dust some flour on the rolling board, sprinkle a few nigella seeds over the
ball and roll it out evenly into a circle that is with a little thick consistency.6
Heat the griddle, place the rolled out kulcha on it, cook for a while and flip it
over.7
Now add ghee over each side and roast it equally on both the sides till
golden brown.8
The delicious Kulchas are ready now.9
Gently mix in the liquids into the flour and knead it into a soft and pliable
dough, adding water as necessary.3
Cover the dough with a wet kitchen napkin, keep aside for 2 hours to let it
ferment.4
After 2 hours, divide the dough into medium sized uniform balls.5
Take a large mixing bowl, add the flour, baking soda, baking powder, salt
and sugar. Mix them up well as such.1
Make a well in the centre of the mixed flour, add in curd, oil and water.2
Step By Step Method
Procedure for Kulcha
Khandvi are soft and delicious fluffy rolls
that melt in your mouth. It is made from a
mixture of gram flour and buttermilk, that
is delicately cooked and rolled up from
thin strips. Bring home Gujarat by
preparing this challenging recipe.
Khandvi
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Cuisine
Gujarati
Servings
3
Cook Time
30 Minutes
½ teaspoon of Mustard Seeds
1 cup of Gram Flour
Ingredients for the Khandvi Batter Ingredients for the Tempering
1 teaspoon of Oil
1 teaspoon of White sesame Seeds
1 sprig of Curry Leaves
3 cups of Sour Buttermilk
1 teaspoon of Ginger-Green Chilli Paste
Pinch of Asafoetida
Salt to taste
1/4 teaspoon of Turmeric Powder
2 tablespoons of freshly cut Coriander Leaves
2 tablespoons of Grated fresh Coconut
Ingredients for the Garnish
Cookware
The batter starts thickening, take care again that there are no lumps being
formed.6
There should be no lumps at all.3
To this add asafoetida, ginger-green chilli paste, salt and turmeric powder
and whisk it up well again.4Take a wide pan, start the flame and keep it low. Pour in the batter and
continue stirring using the low flame for the next 12-15 minutes.5
Step By Step Method
Take 4-5 large steel plates and grease the inside and outside surfaces.1
The gram flour and the butter milk are whisked together till you get a
smooth batter.2
Once the batter looks creamy and shiny, take a teaspoon of this thickened
batter and spread over the clean greased kitchen countertop and let it cool
for a couple of minutes.
7
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If it does not peel away and roll, then it requires further cooking.9
Once the batter looks ready, spread a large ladle of the batter onto the
greased plates with a round bottomed cup real quick into a thin layer.10
Continue spreading of the batter on all the greased plates, one after the
other, beginning with the inside surface first, then on the outside, till all the
batter is used up.
11
After it cools down, run a knife, as if cutting them into vertical strips.12
Lift up the edge from one side and roll it up tightly.13
Similarly roll up all the strips and arrange them on the serving dish next to
each other.14Heat oil in a Tadka pan, crackle the mustard seeds, sesame seeds and curry
leaves.15Now pour this tempering over the Khandvi rolls.
16Garnish by sprinkling the grated coconut and fresh coriander over them.
17Serve these with green chutney.
18
Try rolling this cooled spread out batter by peeling up one side of the edge
and rolling it up tightly.8
Cuisine
North Indian
Servings
5
Cook Time
30 Minutes
Dahi Bhalle are lentil dumplings that are
served with sweet and spicy chutneys in
smooth and creamy yoghurt. It is served
chilled and is enjoyed as a snack as well as
an accompaniment with hot parathas.
Dahi Bhalle
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½ cup of seedless Tamarind
soaked for 2 hours
½ teaspoon of Cumin Seeds
1 cup of Urad Dal soaked for 3-4 hours
Ingredients for the Vada Batter Ingredients for
the Sweet Tamarind Chutney7-8 tablespoons of Jaggery
½ teaspoon of Red Chilli Powder
½ teaspoon of Ginger Powder
Pinch of Asafoetida
1 chopped Green Chilly
½ inch chopped Ginger
3-4 tablespoons of Water
1 teaspoon of Cumin Seeds
Salt to taste
1 cup of Water
Rock Salt as per taste
1 teaspoon of Oil
Pinch of Asafoetida
2 tablespoons of freshly chopped Coriander Leaves
½ teaspoon of coarsely ground Black pepper
1 small cubed Onion
2 Green Chillies
½ inch of Ginger
2 cups of fresh Coriander Leaves
Ingredients for the Green Chutney
Ingredients for
the Yogurt and Garnish
Salt as per taste
¼ teaspoon of Cumin Seeds
1 teaspoon of Lime Juice1 teaspoon of roasted Cumin Powder
½ teaspoon of Red Chilli Powder
1 teaspoon of Chaat Masala
1 tablespoon of freshly chopped
Coriander Leaves
Rock Salt as per taste
2 ½ cups of fresh Yoghurt
Cookware
Now add the tamarind pulp, water and cook for a few minutes.3
To this add the jaggery, and stir it up, cook for further 4-5 minutes.4
Once it thickens, take it off the heat source, mix in the rock salt and let it
cool.5
Step By Step Method
Procedure to prepare the Sweet Tamarind Chutney
Mash the soaked tamarind with your hands in the water and strain out the
pulp.1Take a fry pan, heat oil, crackle the cumin seeds, add the asafoetida, red
chilli powder and the ginger powder.2
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Mix the salt into the batter just before deep frying.3
Heat oil in a kadai to deep fry the vadas.4
Once the oil is hot to fry, introduce spoonfuls of the batter into the kadai
and fry till golden brown all over. Flip them once the base begins to show a
golden hue and fry uniformly.
5
Step By Step Method
Procedure to prepare the Dahi Vadas or Bhallas
Grind the urad dal with very little water into a smooth batter with ginger,
asafoetida and green chillies.1In the ground batter, mix in the coarsely ground pepper, cumin seeds and
fresh coriander leaves.2
Store this sweet and sour chutney in an airtight container.6
Procedure to prepare the Spicy Green Chutney
Grind the onion, green chillies, ginger, cumin seeds, salt, coriander leaves and lime
juice together into a fine paste in the chutney jar of the mixer grinder. Store this
into an airtight jar.
Drain these fritters on absorbent kitchen towels.6
Immediately place the hot vadas in a wide bowl of room temperature water
for 15 minutes.7
Whisk up the yogurt with some rock salt till smooth and creamy. Add this
generously over the squeezed out vadas.9
Spread an even layer of green chutney over the yogurt, followed by the
sweet tamarind chutney.10
Sprinkle cumin powder, red chilli powder and chaat masala over the
chutneys.11
Now finally garnish with freshly chopped coriander leaves and serve either
immediately or chilled.12
After 15 minutes, take them out one by one into a serving bowl, squeezing
out the water gently by pressing it between the palms.8
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Salt as per taste
4 Chicken Drumsticks
¼ teaspoon of Amchur Powder
1 teaspoon of Coriander Powder
1 teaspoon of Garam Masala250 grams of Chicken boneless breasts cubed
1/4 teaspoon of Pepper Powder
Ingredients
Cuisine
Hyderabadi
Servings
6
Cook Time
90 Minutes
1 teaspoon of Kasuri Methi
1 ½ tablespoons of Ginger-Garlic Paste1 teaspoon of Kashmiri Red Chilli Powder
1 teaspoon of Lime Juice
¼ teaspoon of Turmeric Powder
2 tablespoons of Cooking Oil
Cookware
Mildly spiced and infused with aromatic
flavours in a yoghurt based marinade, the
Tandoori chicken turns out tender,
delicious and juicy either as drumsticks or
as kebabs.
Tandoori Chicken
Step By Step Method
Wash the drumsticks and cut deep slits in 2-3 different places on the meat.1
Rub salt, turmeric powder , chilli powder and lime juice generously on the
chicken.2
Keep aside for 15-20 minutes.3
1/3 cup of yoghurt
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Cuisine
Bengali
Servings
4
Cook Time
30 Minutes
Hilsa Fish is a signature dish of the Bengalis
from Bangladesh. It is fondly named “Bhapa
illish” due to the steaming process involved
in cooking this authentic Bengali dish. This
dish is best enjoyed with steamed rice.
Bhapa Ilish orSteamed Hilsa Fish
Prepare the yogurt marinade by combining the yogurt, ginger-garlic paste,
oil, garam masala, pepper, coriander powder, amchur powder and kasuri
methi.
4
Place the chicken pieces in this marinade and ensure they are uniformly
coated.5
Let this marinate for 6-7 hours or preferably overnight in the refrigerator.6
Preheat the oven for 15 minutes at 240 degree celsius.7
Remove the Chicken pieces from the marinade, brush them with oil and
place them on the tray and grill it for 10 minutes.9
Retrieve the pieces after 10 minutes, brush them with oil again, flip them
over and grill further for 6-7 minutes.10
Your Tandoori Chicken is ready.11
Serve with fresh Green chutney along with sliced onions and lemon
wedges. 12
Grease the baking tray that has been covered with an aluminium foil.8
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Take a wide stainless steel tiffin box which can accommodate the fish
pieces.4
Place the fish pieces over the poured mixture.6
Now pour the remaining marinade over the fish, remaining slit green
chillies and the mustard oil .7
Secure the lid of the box tightly.8
4 tablespoons of Sour Curd
4 teaspoons of Black Mustard seeds Paste (soaked
in lukewarm water for ½ hour)
4 tablespoons of Mustard Oil
Salt to taste
½ teaspoon of Red Chilli Powder
4-5 Slit Green Chillies5-7 pieces of Hilsa Fish
1 teaspoon of turmeric powder
Ingredients
3 tablespoons of Grated Fresh Coconut
1 ½ tablespoons of Khus Khus (soaked in
lukewarm water for 15 minutes and made into a paste)
Cookware
Add a cup of water to the mixture and stir it up nicely.3
Step By Step Method
Rub a little salt and turmeric powder all over the fish and keep aside for 10
minutes.1
Pour 1/3rd of the marinade into the box with 2 slit green chillies.5
In a bowl mix together sour curd, 3 tablespoons of mustard oil, mustard
paste, khus khus paste, grated coconut, red chilli powder, remaining
turmeric powder and adjust the salt.
2
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You can steam this in a vessel for 25 minutes on medium flame or pressure
cook it for 2-3 whistles in a pressure cooker or cook in a microwave in a
steaming process.
9
In the microwave, you could pour 3-4 cups of water in a large microwave
proof vessel, place a microwave proof tight container with the fish in, within
the large vessel.
10
Microwave this for 5 minutes on high temperature and at 40% of the
temperature for further 25 minutes.11
Once the steam has escaped, open the lid of the tiffin box and you will find
your fish all tender and inviting.12
Relish this Bengali delicacy with hot steamed rice.13
Salt to taste
½ cup of freshly scraped Coconut
4 finely chopped Onions
2 tablespoons of Cooking Oil
1 teaspoon of Turmeric Powder
2 tablespoons of Peanuts2 ½ cups of Thick Poha or Beaten Rice
½ teaspoon of Asafoetida
Ingredients
Cuisine
North Indian
Servings
3
Cook Time
20 Minutes
1 teaspoon of Cumin Seeds
1 teaspoon of Mustard Seeds½ cup of chopped fresh Coriander Leaves
4-5 finely chopped Green Chillies
2 Sprigs of Curry Leaves
1 Lime 2 teaspoons of Sugar
It is a favourite Maharashtrian dish that is
relished anytime either as a snack or as
breakfast. The poha, peanuts, fresh
scraped coconut make this dish very
inviting.
Kande Pohe
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Cookware
Serve hot poha with some sev sprinkled over.9
Add the onions and stir fry till translucent.4
Now add the asafoetida and turmeric powder. Stir fry for another couple of
minutes.5
Add the soaked poha and salt. Give it a good mix.6
Now add the sugar and lime juice. Keep it covered under low flame for a
couple of minutes.7
Switch off the heat source, open the lid, garnish with fresh coriander and
coconut. 8
Throw in the peanuts, curry leaves and lightly stir fry them.3
Step By Step Method
Wash the beaten rice thoroughly and let it rest in a colander for 10 minutes.1
Heat 2 tablespoons of cooking oil, splutter the mustard and the cumin
seeds.2
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½ cup All-purpose flour
1 cup semolina
Ingredients for the Puris
or Golgappas
Cuisine
North Indian
Servings
4
Cook Time
60 Minutes
2 tablespoons of Oil
Lukewarm Water to knead the dough.
Golgappe
Cookware
¾ inch of chopped Ginger
1 fresh Lime
2 Green Chillies
1 bunch of fresh Mint Leaves
½ bunch of fresh Coriander Leaves
Rock Salt to taste
Salt to taste
2 tablespoons of roasted Cumin Seeds
Ingredients for the Pani
2 tablespoons of Tamarind Pulp
1 cup of Water
Rock Salt as per taste
½ teaspoon of Ginger Powder
½ cup of seedless Tamarind soaked for 2 hours
7-8 tablespoons of Jaggery
½ teaspoon of Cumin Seeds
½ teaspoon of Red Chilli Powder
Pinch of Asafoetida
Ingredients for the Sweet
Tamarind Chutney
1 teaspoon of Oil
Golgappe are small puris that carry spicy and
tangy pani with flavoursome spices that leave
an enrapturing and lingering taste behind
making you crave for more. These Golgappe
make friends get into exciting and fun filled
competitions with each other to see who can
eat the most. Let’s see how to make this
popular Delhi street chaat.
¾ tablespoons of Black peppercorns
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After 20 minutes, uncover the dough, make 3 large balls out of the dough.3
Roll out one ball into a wide circle using the rolling pin.4
Take a small bottle cap and press it onto the rolled out dough circle with as
many indentations as you can.5
Step By Step Method
Procedure for making the Golgappas
Combine the semolina, all purpose flour , oil with sufficient lukewarm
water to make a soft dough.1Keep it covered with a wet cloth and set aside for 15-20 minutes.
2
Meanwhile continue to keep the remaining 2 balls of dough covered.6
Separate the small circles from the rolled out dough and collect them on a
plate. 7
Now deep fry these in a kadai on a low flame till all of them turn crispy and
puffed up. 9
Deep fry these on both the sides till they turn golden brown.10
Drain them on absorbent kitchen towels. Leave them open for 4-5 hours
before storing in an airtight container.11
Now roll out these individual small circles into a thinner consistency and
continue to keep them covered too under a wet cloth.8
Step By Step Method
Procedure to prepare the Pani
Grind all the ingredients to a fine paste adding enough water with the juice
of one lime in a mixer grinder. 1Add 1 litre of water to the above paste and stir it up well. Your Pani is ready.
2
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Now add the tamarind pulp, water and cook for a few minutes.3
To this add the jaggery, and stir it up, cook for further 4-5 minutes.4
Once it thickens, take it off the heat source, mix in the rock salt and let it
cool. 5
Step By Step Method
Procedure to prepare the Sweet Tamarind Chutney
Mash the soaked tamarind with your hands in the water and strain out the
pulp.1Take a fry pan, heat oil, crackle the cumin seeds, add the asafoetida, red
chilli powder and the ginger powder.2
Store this sweet and sour chutney in an airtight container. 6
Sweet Tamarind Chutney is served.3
Pani is served.4
Puris or Golgappas are served.5
Step By Step Method
The Final Pani Puri Preparation
1 cup of boiled and chopped potatoes are kept ready.1
1 cup of soaked salted boondi is kept ready.2
This treat is enjoyed with ample golgappas to your satisfaction.7
A hole is gently made in the golgappa by tapping with firm strokes in the
centre . A small filling of potatoes and boondi is introduced within. Sweet
Tamarind chutney is added according to taste and of course the golgappa is
filled to the brim with the pani and had in one bite.
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Cuisine
Bengali
Servings
4
Cook Time
40 Minutes
Mughlai Paratha is a popular Bengali street
food known for its exquisite taste and texture. It
is prepared delicately and fondly with
ingredients that are always available in your
kitchen.
Mughlai Paratha
2 Eggs
Water to knead the dough
3 cups of Whole Wheat Flour
1 cup of All Purpose Flour
2 tablespoons of Ghee
Ingredients
5 tablespoons of freshly chopped Coriander Leaves
Salt to taste
3 Onions finely chopped
4 Green Chillies finely chopped
Dry Flour for rolling
Cookware
Step By Step Method
Knead a soft dough with sufficient water, incorporating ghee, all-purpose
flour and the whole wheat flour.1Leave the dough covered for 2-3 hours.
2Take a big sized ball out of the kneaded dough and roll it out evenly.
3Heat a griddle, place the rolled out paratha on it.
4Now break an egg over it, sprinkle onions, green chillies, salt and coriander
over the paratha and give a gentle mix.5
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Cuisine
Maharashtrian
Servings
5
Cook Time
45 Minutes
Mutton and eggs in a crispy roti is a royal treat. It
is famously prepared during the Ramzan days
and enjoyed as a popular Mumbai street food.
Kheema Baida Roti
Water to knead the dough
1 teaspoon of Cooking Oil
¼ kilogram of All Purpose Flour
Salt to taste
¼ kilogram of minced Mutton
Ingredients
1 teaspoon of Red Chilli Powder
1 finely chopped Onion
2-3 finely chopped Green Chillies
2 tablespoons of freshly chopped Coriander Leaves
2 Eggs beaten
Cookware
Lower the flame, fold the paratha on either side towards the centre
enclosing the egg mix so that you end up with a square shape.6
Drizzle ghee around the paratha and cook till light brown. 7
Exhaust the rest of the dough by making more parathas similarly.9
Serve the Mughlai paratha with spicy chutney.10
Drizzle ghee over the top surface, now flip it over and roast it well.8
¼ teaspoon of Garam Masala
Water to cook the Mutton Mince ½ teaspoon of roasted Cumin Powder
1 teaspoon of Ginger-Garlic Paste
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When nearly done, stir in the garam masala and the cumin powder.3
Cook till it is completely tender and dry. 4
Mix in the fresh coriander leaves and let it cool down.5
Step By Step Method
Knead a soft dough using the all-purpose flour, salt, some oil and water.
Keep aside for 20 minutes covered with a wet cloth.1
Cook the mutton mince in a saucepan in water with onion, green chillies,
ginger-garlic paste, salt and red chilli powder.2
Now roll out a thin chapati from the soft dough.6
In the centre of the rolled out chapati, place a good portion of the cooked
mince, pour a teaspoon of the beaten egg over.7
Heat a griddle, spread some oil on it and place the square stuffed chapati
over it.9
Pour some beaten egg over the chapati, flip it over.10
Again pour some beaten egg over the flipped side and drizzle oil over it.11
Take care to cook on both the sides till it is roasted into a golden brown
colour.12
Your Keema Baida Roti is ready. Serve it with fresh green chutney.13
Fold the chapati on either side towards the centre to enclose this stuffing, it
thus forms a square shape.8
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Cuisine
North Indian
Servings
3
Cook Time
30 Minutes
Spicy, crispy Aloo Tikki or patties is an all
time favourite north Indian snack. It is so
versatile that it can be had as such with
ketchup or fresh green chutney. It can be
had with chole or as a chaat as well.
Aloo Tikki
¼ teaspoon of Chaat Masala Powder
½ teaspoon of minced Ginger
3 medium sized boiled potatoes
1 finely chopped Green chilly
½ teaspoon of Kashmiri Red Chilli Powder
Ingredients
2 tablespoons of Rice Flour or Corn Starch
Cooking Oil to shallow fry the tikkis
Salt to taste
¼ teaspoon of Coriander Powder
¼ teaspoon of Cumin Powder
2 tablespoons of freshly chopped Coriander Leaves
Cookware
Step By Step Method
Grate the boiled potatoes, place this in a large mixing bowl.1
To this add the coriander, cumin, red chilli powders, ginger, green chilli,
chaat masala, salt, rice flour and fresh coriander leaves.2Mix them up well and separate them into equal portions.
3Make medium sized patties out of the separated portions.
4Heat a griddle, spread oil over it and now shallow fry the aloo tikkis or
patties.5
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Roast well on both the sides with enough oil drizzled over them to get a
golden brown colour.6Drain them on absorbent kitchen towels.
7Serve this aloo tikkis with yoghurt spread over it, garnished with spicy green
chutney, sweet tamarind chutney and sev or just serve them plain with
ketchup.
8
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