8 Bhavnagri chillies8 pickled Jalapeño chillies250 grams grated mozzarella cheese2 tsps dried mixed herbs1 cup cornflourSalt to taste2 cups fresh breadcrumbsOil for deep frying Slit Bhavnagri chillies and remove the seeds.  Slit the pickled Jalapeno chillies and remove seeds. Take grated cheese in a bowl, add dried mixed herbs and mix. Stuff this mixture into the chillies. Mix cornflour, salt and water to make a batter. Dip the chillies in the batter then roll in the breadcrumbs. Repeat the process to get a double coating. Heat sufficient oil in a frying pan till very hot and deep-fry the chillies till golden brown. Drain and place on absorbent paper. Serve hot.

2 cups (500 gms) mango pulp 1 medium (500 gms) papaya, peeled, cut and pureed6 tbsps lemon juice4 1/2 cups (1 kg) sugar Take mango puree and papaya puree in a wide pan and cook for three to four minutes.Add sugar and cook till sugar dissolves. Add half the lemon juice and cook till the mixture thickens. Check if the jam is ready. Take a spoonful of the boiling jam on a plate and allow it to cool. If it sets on cooling and there is no water separation, the jam is ready to be bottled. If there is any water separation, continue to cook till the jam is ready.Pour the jam while still hot into sterilised bottles. Let it cool completely and then seal with ...

600 gms green Bhavnagri chillies, slit1/2 cup (60 gms) mustard powder1/2 cup (60 gms) split mustard seeds (rai dal), crushed1 tsp (3.5 gms) turmeric powder3 tbsps (20 gms) Reshampatti red chilli powder1 1/2 tbsps (20 gms) sugar1/2 cup (120 gms) salt1 tbsp (20 mls) vinegar1/2 cup + 2 tbsps (120 mls) oil Remove stems and slit green chillies. Put them in a big bowl. Add mustard powder, crushed mustard, turmeric powder, red chilli powder, sugar, salt and vinegar. Mix well. Take a sterilized jar. Transfer the chillies into it along with the masala.Top it up with oil. Put the lid on and shake so that the oil gets mixed with the chillies. Let it mature for at least two weeks. Mix a ...

300 gms fresh mango puree100 gms honey50 gms jaggery250 gms plain yogurt40 gms gelatine1000 gms whipped cream400 gms sliced mango Method: Soak gelatine with some cold water and melt it on a double boil. Bring mango puree to a boil along with honey and jaggeryAdd the melted gelatine, stir it nicely and keep aside to cool down to room temperature. Blend plain yogurt, add it to the mango mixture. Add the mixture and sliced mangoes to the semi whipped cream and fold it under. Pour the mixture in the prepared mould and refrigerate it over night.Serve cold.

8 medium potatoes10-12 garlic cloves, chopped4 tbsps oil + to deep fry1 tsp caraway seeds (shahi jeera)1 medium onion, choppedSalt to taste1 inch piece ginger, chopped3 green chillies, chopped100 gm cottage cheese 1/2 cup grated cheese2 tbsps coriander leavesMarinade1 cup hung yogurt1 tbsp ginger paste1 1/2 tsps garlic paste2 tbsps lemon juiceSalt to taste1 tsp Kashmiri red chilli powder1 tsp garam masala powder4 tbsps roasted channa powder Peel potatoes. With a sharp knife or peeler scoop out the flesh from the center of one side to make a hollow. Cut trimmings finely. Heat sufficient oil in a kadai and deep-fry the hollowed potatoes till light brown. Drain and place on absorbent paper. Heat two tbsps of oil in a pan, add shahi jeera, ...

1 small ripe mango2 medium bananas4 cups milk, chilled2 tablespoons honey8 grapes, quartered1/4 cup pomegranate pearls Peel and chop bananas and mango.  Put these pieces in a smoothie maker.Add half the chilled skimmed milk and blend.Add honey and the remaining milk and blend again.Add ice and blend till it gets crushed.Place the grapes in stemmed glasses and pour the milk shake over.Sprinkle the pomegranate pearls and serve immediately.

8 eggs8 tablespoons oil2 small onions, chopped8 medium fresh button mushrooms, chopped1 small green capsicum, seeded and choppedSalt to tasteWhite pepper powder to tasteFor one portion: Break two eggs and separate the yolks from the whites.Heat one tablespoon oil in a large shallow pan.  Add one fourth the onions, one fourth the mushrooms and one fourth the capsicum and sauté. Take the egg whites in a bowl, add salt to taste and whisk.Add this to the pan and stir till the eggs set. Sprinkle a pinch of white pepper powder.Drizzle some oil along the sides and flip to turn the omelette. Cook on the other side too.Serve immediately. Make the other omelettes in the same way.

1 cup fusilli pasta in different colours1 medium red capsicum, halved and seeded  1 medium carrot, thinly sliced  1 medium onion, sliced 4 tablespoons olive oil4-5 cloves garlic, chopped1/2 cup tomato pureeSalt to taste1/4 teaspoon black pepper powder1/4 cup fresh cream1/2 teaspoon dried basil2 tablespoons chopped fresh parsleyPreheat oven to 180°C. Cut red capsicum into one inch sized pieces. Put red capsicum, carrot and onion on a tray and sprinkle one tablespoon of olive oil and cook in the oven at 180°C for 10 minutes.Boil sufficient water in a deep pan with salt. Add one tablespoon of oil and cook different coloured fusilli pasta in it till al dente. Drain and refresh in cold water. Add one tablespoon of olive oil and mix.Remove the vegetables ...

1 medium green capsicum, seeded and diced 8-10 fresh button mushrooms, quartered 1 medium carrot, 1 cm cubes 1/2 cup green peas2 tablespoons sweet corn niblets1 tablespoon oil3 cups vegetable stockSalt to tasteA pinch of sugar 1 whole dry red chilli, crushed2 tablespoons cornflour Method:Heat oil, add green capsicum and mushrooms and cook for two to three minutes on high heat. Add warm vegetable stock along with carrot, green peas and sweet corn niblets. Bring to a boil. Add salt to taste, sugar and crushed red chilli. Add cornflour blended in quarter cup of water, stirring continuously. Cook on high heat for one minute. Serve piping hot.

800 grams mutton (on bone),1inch pieces1/4 cup ghee1 bay leaf1 black cardamom5 green cardamoms5 cloves1-inch stick cinnamon1/2 blade mace1 cup yogurtSalt to taste1 1/2 tsps red chilli powder2 medium onions, grated7-8 garlic cloves, chopped1 1/2 inch piece ginger, chopped1 tbsp coriander powder3-4 green chillies, chopped1/2 tsp turmeric powder2 tbsps kasoori methi3 tbsps chopped fresh coriander leaves Take yogurt in a bowl. Add mutton, salt and one tsp of red chilli powder. Mix well and keep aside for an hour. Heat ghee in a pressure cooker. Add bay leaf, black cardamom, green cardamoms, cloves, cinnamon, mace and sauté. When the whole garam masala crackles, add grated onions and sauté for four to five minutes. Add chopped garlic, chopped ginger, coriander powder, green chillies, remaining red ...