Golgappa Shooters Ingredients: For stuffing 2 packets: Golgappa Puris 4 nos.

Medium-sized Potatoes (peeled, boiled and mashed) cup: Chickpeas (boiled and coarsely crushed) to taste: Black salt to taste: Red Chilli powder 3 tbsp: Coriander leaves (finely chopped) For the flavoured paani Apple and Tea 1 nos. BlackTea bag 2 tbsp: Lemon juice 250 ml: Apple juice 7-8 nos. Mint leaves (finely chopped) 1tsp: Sugar Tomato and celery 250 ml: Tomato juice 1 tsp: Tabasco sauce To taste: Salt To taste: Black Pepper powder 2 tbsp: Lemon juice 1 tsp: Celery (finely chopped) 1 tsp: Coriander Guava and mint 250 ml: Guava juice To taste: Black salt To taste: Black Pepper powder 1 tsp: Cumin seeds powder Orange and dill 250 ml: Orange juice 1 tbsp: Dill (finely chopped) To taste: Black salt To taste: Black Pepper powder 1tbsp: Lemon Juice Mint Chutney 1 bunch: Mint leave To taste: Salt To taste: Black salt Method: 1. For stuffing, combine mashed potatoes with chickpeas, black salt, red chilli powder and coriander leaves and mint leaves. Keep aside. 2. For Apple and Tea paani, bring 1 cup water to a boil, add tea bag and simmer for 1 minute. Remove the tea bag and cool the water. Mix in lemon juice, apple juice and mint leaves and refrigerate to chill. 3. For Tomato and Celery paani, mix all ingredients thoroughly and refrigerate to chill. 4. For Guava and Mint paani, combine guava juice, lemon juice, mint leaves and black salt. Lightly roast cumin seeds and grind to a powder using mortar pestle. Mix into the guava juice and refrigerate till chilled. 5. For Orange and Dill paani, combine orange juice, lemon juice, chopped dill and black salt and refrigerate till chilled. 6. To serve, break a hole in the golgappa puris and stuff with 1 tbsp of spiced potato filling. Dip into any of the prepared flavoured paanis and serve immediately.

Pithore Cake on Green Pea Masala with Apple Chutney, Tomato Kadhi sauce and Banana Chips Ingredients: 1 kg Amul Curd (hung) 500 gm Besan 1 tbsp Red Chilli powder 1 tbsp Turmeric powder 2 tbsp Coriander seeds tbsp Saunf tbsp Cumin Seeds tbsp Black Peppercorns 2-3 nos. Dried red chillies To taste Salt 3 tbsp Amul Ghee 4 tbsp Semolina Green Peas Masala 1 tbsp Fortune Refined Oil 6-8 cloves Garlic (finely chopped) 1 piece Ginger (finely chopped) 2 nos. Onions (finely chopped) 2 nos. Tomatoes (finely chopped) 1 tsp Turmeric powder 1 tsp Red Chilli powder 1 tsp Garam Masala powder tsp Cumin powder tsp Corinder powder 350 gm Fresh Green Peas (parboiled) To taste Salt For Mathri 1 cup Maida tsp Ajwain To taste Salt for frying Fortune Refined Oil Method: 1. Combine the hung curd with besan, red chilli powder, turmeric powder and salt and mix well. Keep aside. 2. Separately roast the coriander seeds, saunf, cumin seeds, peppercorns and dried red chillies. Combine and grind to a fine powder. This is kadhai masala. 3. Combine kadhai masala with curd mixture. 4. Heat ghee is a large frying pan, add the masala curd mixture and cook stirring continuously for 10-15 minutes till very thick. 5. Remove into a greased tray and freeze for half an hour till it sets firmly. Once set, cut into round cakes using ring cutters. 6. Roll both sides in semolina. 7. Heat ghee on a tawa and shallow fry pithore cakes on both sides till golden. 8. For green peas masala, heat oil, add garlic and ginger and saute for a few seconds. Mix in onions, tomatoes and all the spices and cook till oil separates. 9. Mix in green peas and salt and cook till peas are done. 10. For mathris, combine maida with ajwain, salt and 1 tbsp heated oil. Add water and knead to a smooth stiff dough. 11. Heat oil in a kadhai. Divide dough into small portions and roll out each portion into a rectangular roti. Cut into triangles. Deep fry the triangles till golden and crisp. Remove and drain on absorbent paper. 12. To serve, spoon some peas masala in the centre of a plate, place a pithore cake on top and place a mathri over this. Follow with peas masala, pithore cake and mathri and top with some apple chutney. Drizzle tomato kadhi sauce around it and arrange banana chips. Apple Chutney Ingredients:

2 nos. Apples (peeled and diced) 4-6 tbsp Sugar 3 tbsp Vinegar 3 Cinnamon stick 1 tsp Red Chilli powder To taste Salt Method: 1. Combine apples with 1 cup water, sugar, vinegar and cinnamon and boil till apple is cooked and mixture is just moist. 2. Mix in red chilli powder and salt and cook for 2 more minutes till apple is mashy. 3. Remove cinnamon sticks and garnish pithore cake.

Tomato Kadhi Sauce Ingredients: 2 tbsp Amul Butter 2 tsp Kasoori Methi 200 ml Tomato Puree 1 tsp Red Chilli powder To taste Salt 2 tsp Besan (dry roasted) Method: 1. Melt the butter and add kasoori methi. 2. Saut for a few seconds and mix in tomato puree, red chilli powder and salt. 3. Whisk besan into 1 cup water, add to the tomato gravy and boil stirring continuously till thick. 4. Drizzle around pithore cake.

Banana Chips Ingredients: 6 nos. Raw Bananas (thinly sliced lengthwise and put in ice water) To taste Salt To taste Red Chilli powder cup Corn flour For frying Fortune Refined Oil Method: 1. Leave banana slices in ice water for 5-7 minutes or till manageable. Drain and pat dry. 2. Toss well with salt and red chilli powder till the masala coats the slices. Toss in cornflour also. 3. Heat oil in a kadhai and deep fry chips till crisp and golden. Remove and drain on absorbent paper. 4. Arrange around pithore cake.

Ingredients: 1 tbsp Amul Ghee 1 cup Sevaiyan 1 cup Sugar 2 tbsp Khoya (grated) litre Amul Taaza Milk 3 tbsp India Gate Basmati Rice (washed and ground to a coarse powder) 2 tsp Cardamom powder 6-8 nos Almonds (cut into slivers) Method: 1. Heat ghee and fry sevaiyan in it till golden brown. Keep aside. 2. Combine cup sugar with just enough water to cover it and cook till a two-string consistency syrup is made. Mix in fried sevaiyan and cook for a few more minutes. 3. In another vessel, combine the khoya with half the milk and cup sugar and cook to make rabri. 4. In a frying pan, combine remaining milk with remaining sugar and ground rice and cook to make firnee. Mix in cardamom powder. 5. In a serving bowl, make a layer of sevaiyan. Top with a layer of rabri, followed by a layer of firnee, topped with almonds. Repeat the process for all serving bowls. Serve chilled.

Benarsi Kemami Sivaiain recipe by Zebi Zubair Ingredients 1/2 kg Benarsi Siwai 1 kg Khoya 2 kg Sugar 1/2 kg Pure ghee 3 drops Kevra essence 10 pieces Green cardamom 1 piece Nutmeg 100 g Makhana (chopped) 1 piece Coconut whole (gari) 100 g Cashewnut 100 g Almond 100 g Kishmish 5 pieces Silver foil (chandi ka waraq)

Method In a pan add ghee and roast the sewai till brown. Add sugar, water, khoya and milk to a pan and bring to a boil till you get a four string consistency. Shallow-fry the dry fruits in oil. Add the roasted sewai to the dry fruits and sugar syrup. Cook on a slow flame for five minutes. Remove from heat and then add kewra essence (3 drops) in the mix. Season with cardamom powder and zaifal powder, rest it for 4 minutes. Decorate with silver foil and fried dry fruits before serving.

Ingredients 100 g Caster sugar 2 Egg white 1/4 tsp. Lemon Juice 80 g Almond powder a pinch Salt 1/4 tsp. Vanilla essence Method 1. Roast & powder nuts fine with a very little sugar. 2. Whisk egg white with lemon juice & caster sugar in a clean bowl. 3. When the meringue is stiff fold in nuts. 4. Pipe small swirls on a well greased baking tray. 5. Space between each. 6. Bake in a hot oven at 180*C for 3 minutes then reduce the temperature to 150*C and bake for 10 minutes or till pale golden in colour. Apple cream filling 50 ml of whipping cream 1/4 tsp green apple syrup 10 g caster sugar Whisk all the ingredients together Sandwich the filling between two biscuits