OUR COOKBOOK
Our cookbook consists of various recipes given by our students themselves with their fusion take on some of the traditional dishes. The recipes vary from desserts to traditional Indian dishes like Biryani (commonly made in Indian homes).
1.) CAJUN POTATO
Recipe
Ingredients:
For Pressure Cooking:
• 15 baby potatoes• ½ tsp salt• Estimated amount of water (for cooking)
For Crispy Potato:
• ¼ cup cornflour• ¼ cup Maida (flour)• ½ tsp chilli flakes• ½ tsp mixed herbs• ¼ tsp white pepper powder• ½ tsp salt• ½ cup water• Estimated amount of oil (for frying)
For the Cajun Sauce:
• ¾ cup mayonnaise (eggless)• ½ tsp chilli flakes• ½ tsp mixed herbs• ¼ tsp white pepper powder• ½ tsp garlic powder• ½ tsp paprika/chilli powder• ½ tsp onion powder• ½ tsp salt• 1 tsp chilli sauce• 3 tbsp milk
Instructions:
• Firstly, take 15 baby potatoes and add ½ tsp salt• Pressure cook for 2 whistles or until potatoes is 90% cooked.• Remove the potatoes, press and flatten slightly and then keep aside.• In a small bowl take ¼ cup cornflour, ¼ cup Maida, ½ tsp chilli flakes, ½ tsp mixed herbs, ¼ Add the white pepper powder and ½ tsp salt.• Add ½ cup water and mix well forming a smooth lump-free batter.• Now dip the boiled potato into slurry coating uniformly.• Shallow fry the potatoes on medium flame.• Fry both sides until the potatoes turn golden brown and crisp.• Add ½ tsp butter and fry to have a buttery flavour. keep aside.• Now in a small bowl take ¾ cup mayonnaise, ½ tsp chilli flakes and ½ tsp mixed herbs.• Also add ¼ tsp white pepper powder, ½ tsp garlic powder, ½ tsp paprika, ½ tsp onion Powder, ½ tsp salt and 1 tsp chilli sauce.• Mix well forming a smooth paste.• Now add 3 tbsp milk or as required and prepare a smooth flowing consistency sauce.• To serve, on a plate place fried potato leaving some gap in between.• Pour a generous amount of Cajun sauce over it.• Sprinkle, paprika, 1 tsp onion and 1 tsp coriander.• Finally, the Cajun potato is ready to enjoy
ROADSIDE KAALAN
Recipe
Ingredients:
For Mushroom Pakoda:
• 2 cup mushroom (finely chopped)• 1 cup cabbage (finely chopped)• ½ onion (finely chopped)• ¼ tsp turmeric• 1 tsp chilli powder• ½ tsp garam masala• 1 tsp ginger garlic paste• ½ tsp salt• ½ cup Maida (flour)• ¼ cup cornflour• Estimated amount of oil (for frying)
For Sauce:
• 2 tbsp oil• ½ onion (finely chopped)• 1 tsp ginger garlic paste• ¼ tsp turmeric• ½ tsp chilli powder• ½ tsp garam masala• ½ tsp coriander powder• ¼ tsp pepper powder• ¼ tsp salt• 2 tbsp tomato sauce• 2 tbsp vinegar• 2 tbsp soy sauce• 2 tbsp cornflour• 1 cup water• 2 tbsp coriander (finely chopped)• Few curry leaves
Instructions:
• Firstly, in a large bowl take 2 cups mushroom, 1 cup cabbage, and ½ onion.• Add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala, 1 tsp ginger garlic paste, and ½ tsp salt.• Squeeze and mix well until the water is released and spices are combined.• Further, add ½ cup Maida and ¼ cup cornflour.• Mix well forming a soft dough.• Wet your hands with water and scoop a ball-sized mushroom pakoda batter.• Drop the pakoda batter in hot oil keeping the flame on medium.• Stir occasionally, and fry for at least 10 minutes or until the pakoda turns crisp.• Drain off the pakoda onto the kitchen paper to absorb excess oil and keep it aside.• In a large wok, heat 2 tbsp oil, add ½ onion, 1 tsp ginger garlic paste, and sauté well.• Keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala, ½ tsp coriander powder, ¼ tsp pepper powder, and ¼ tsp salt.• Stir fry until the spices are well combined.• Now add 2 tbsp tomato sauce, 2 tbsp vinegar, and 2 tbsp soy sauce.• Stir fry on high flame until the sauces are combined well.• Further, add 1 cup cornflour slurry and mix well. to prepare cornflour slurry, in a small bowl Take 2 tbsp cornflour and 1 cup water. mix well forming a lump-free batter.• Also, add few curry leaves and cook until the slurry turns glossy.• Now add prepared mushroom pakoda and mix well.• Crush the pakoda slightly and cook for a minute, allowing the sauce to absorb.• Further, add 2 tbsp coriander and mix well.• Finally, the Kaalan masala recipe ready to enjoy topped with a few chopped onions and coriander.
DAAL SOUP
Recipe
Ingredients:
• 3 tbsp masoor dal• 3 tbsp moong dal• 2 tbsp toor dal• 1-inch ginger• 2 clove garlic• 1 tomato (chopped)• 1 carrot (chopped)• ¼ tsp turmeric• ½ tsp salt• 2 cup water• ½ tsp pepper powder• 1½ cup water (adjust consistency)• 2 tbsp coriander (finely chopped)
Instructions:
• Firstly, in a bowl take 3 tbsp masoor dal, 3 tbsp moong dal and 2 tbsp toor dal.• Rinse well and soak for 30 minutes.• Now transfer the soaked dal to a pressure cooker.• Add 1-inch ginger, 2 cloves garlic, ¼ tsp turmeric, ½ tsp salt and 2 cup water.• Cover and pressure cook for 2 whistles on medium flame.• Once the pressure releases, cool completely and transfer to the blender.• Blend to smooth paste.• Take the veggie dal paste to a large Kadai.• Add ½ tsp pepper powder and 1½ cup water (adjusting consistency as required)• Mix well and simmer for 5 minutes or until the flavours are well absorbed.• Finally, add 2 tbsp coriander and dal soup is ready to serve.
ARBI KI SABZI
Recipe
Ingredients:
For Curry:
• 2 tbsp oil• 1 tsp cumin• ½ tsp ajwain/carom seeds• 1 pinch Hing• 1 onion (finely chopped)• 1 chilli (slit)• 1 tsp ginger garlic paste• ¼ tsp turmeric• 1 tsp chilli powder• 1 tsp coriander powder• ½ tsp cumin powder• ¾ tsp salt• 2 tomatoes (finely chopped)• ½ cup curd• 1 cup water• 1 tsp Kasuri methi (crushed)• ¼ tsp garam masala• 2 tbsp coriander (finely chopped)
For preparing Arbi:
• 15 taro/arbi• ¼ tsp turmeric• ½ tsp chilli powder• ¼ tsp salt• Estimated amount of oil (for frying)
Instructions:
• Firstly, peel the skin of 15 arbi and slice then thick.• Take the slice arbi into a large bowl.• Add ¼ tsp turmeric, ½ tsp chilli powder and ¼ tsp salt. Mix well making sure all the spices are well combined and coated.• Rest for 30 minutes to marinate well.• After 30 minutes, fry the arbi on medium flame.• Fry in between making sure the arbi turns crisp.• Drain off and keep aside.• In a large Kadai heat 2 tbsp oil. Add 1 tsp cumin, ½ tsp ajwain, pinch hing and sauté until the spices turn aromatic.• Now add 1 onion, 1 chilli, 1 tsp ginger garlic paste and sauté well.• Sauté until the onions turn golden brown.• Further add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and ¾ tsp salt.• Sauté until the spices turn aromatic.• Additionally, add 2 tomatoes and fry until the tomatoes turn soft and mushy.• Now add ½ cup curd and sauté until the oil releases.• Further, add fried arbi and mix well.• Add 1 cup water and mix well adjusting the consistency as required.• Cover and simmer for 15 minutes or until the arbi is cooked well absorbing the flavour.• Now add 1 tsp Kasuri methi, ¼ tsp garam masala and 2 tbsp coriander. mix well.• Finally, enjoy arbi ki sabzi with roti, poori or rice.• Firstly, in a bowl take 3 tbsp masoor dal, 3 tbsp moong dal and 2 tbsp toor dal.• Rinse well and soak for 30 minutes.• Now transfer the soaked dal to a pressure cooker.• Add 1-inch ginger, 2 cloves garlic, ¼ tsp turmeric, ½ tsp salt and 2 cup water.• Cover and pressure cook for 2 whistles on medium flame.• Once the pressure releases, cool completely and transfer to the blender.• Blend to smooth paste.• Take the veggie dal paste to a large Kadai.• Add ½ tsp pepper powder and 1½ cup water. adjusting consistency as required.• Mix well and simmer for 5 minutes or until the flavours are well absorbed.• Finally, add 2 tbsp coriander and dal soup is ready to serve.
BESAN PEDA
Recipe
Ingredients:
• ¼ cup ghee• 1 cup besan/gram• flour• ¼ cup milk powder• ½ cup coconut• (grated)• 1 cup milk• ¾ cup sugar
Instructions:
• Firstly, in a large Kadai take ¼ cup ghee and 1 cup besan.• Roast on low flame until the besan turns aromatic.• After 15 minutes of continuous roasting, the besan starts to turn golden brown.• Now add 1 tsp ghee and continue to roast.• The ghee will start to release at this stage indicating the besan is cooked completely.• Now add ¼ cup milk powder and ½ cup coconut.• Roast for 2 minutes, or until everything is well combined.• Further, add 1 cup milk and mix well breaking the lumps.• The mixture starts to thicken absorbing the milk. cook until the mixture starts to hold the shape.• Now add ¾ cup sugar and mix well. Till sugar dissolves, continue to cook for 5 minutes more making sure it holds the shape.• Also, add 1 tsp ghee to get the glossy smooth look.• When the mixture is still warm, take a ball-sized pedamixture and shape.• Also using a peda design mould, design to your choice.• Refrigerate the peda for 1 hour before serving.• Finally, enjoy besan peda garnished with nuts if required.
VEG BIRYANI
Recipe
Instructions:
• 2 bay leaf/tej patta• 2-inch cinnamon• stick/dalchini• 1-star anise 5• cloves/lavang• 4 cardamom/Elechi• ½ tsp pepper• ½ tsp cumin• seeds/jeera• 1 medium onion• (finely chopped)• 1 tsp ginger -• garlic paste• 5 beans (chopped)• 10 florets• Gobi/cauliflower• ¼ cup peas/matar• 1 carrot (chopped)• 1 potato (cubed)• 3 mushrooms (sliced)• 1 cup curd/yoghurt• ½ tsp turmeric/Haldi• 1 tsp Kashmiri• chilli powder/lal mirch powder• ¼ tsp cumin• powder/jeera powder• 2 tsp biryani masala• salt to taste• 6 tbsp coriander• leaves (finely chopped)• 20 mint/pudina• leaves (roughly chopped)• 6 tbsp onions (fried)• 1½ cups basmati rice• (soaked 30 minutes)• 2 tbsp saffron water• 2 cups water
Instructions:
• Firstly, in a large• cooker heat ghee and sauté spices.• Further, sauté• onions and ginger - garlic paste well.• Additionally, add• mixed vegetables and sauté till all vegetables shrink.• Now add in curd• keeping flame on low.• Add in spice powder• and salt to taste. mix well.• Add coriander• leaves, mint leaves and fried onions.• Spread soaked• basmati rice.• Further, sprinkle• biryani masala powder and salt.• Also place in• coriander leaves, mint and fried onions.• Additionally, pour• in saffron water and ghee.• Pour water and• simmer for 25 minutes.• Finally, serve veg• biryani prepared in cooker along with raita.