Level: Intermediate Yield: 2

Heat the oil in the pan.Wash the fish well, pat it dry and slip into the oil. Fry lightly on both sides. It will not take more than 5 min. Remove it from the oil and keep aside.

Add more oil to the pan if you think you will need it. Into it, drop the nigella. Let it turn a shade darker.

Add the onion, garlic and green chillies. Fry till the onion is softened but not browned.

Add the tomato and salt. Keep cooking on low heat till the fat separates.

Slip in the fish pieces. Add the water, and peppercorns, cover tightly and cook on low heat for about 8 min. Open the pan and check that the fish is done. It should not be too watery.

If you are not serving immediately, leave the fish in this pan itself. Reheat it gently, preferably on a griddle (tava). Alternately, put it into an oven-proof dish, lifting each piece of fish separately, and spooning the onion-tomato mixture on top. Reheat for about 15-20 min in an oven pre-heated to 180degree C.

NOTE: If you want to serve this fish with rice, add add more water when you are cooking so you have more gravy. In that case puree the tomatoes before adding them.

Level: Beginner Yield: 2

• Boil the potatoes. Remove them from the pressure cooker and let them cool. Peel and cube them.

• Put the pan or karhai on the fire, with the oil. Let it heat up.

• Drop in the cumin seeds and then within a few seconds, all the rest of the ingredients. Fry for just a few seconds more.

• Drop in the cubed potatoes. Stir well to coat them with the spices. Cover and simmer on a very low fire for about 10 minutes. Stir once or twice while the potatoes are cooking to ensure that they are not sticking or burning. If this is happening, you can add a tsp or two of water.

Level: Beginner Yield: 4

• Pour milk in a broad vessel and bring to boil. Simmer till reduced to half the original quantity. Add sugar and cook on low heat, stirring continuously.

• Add grated apple to reduced milk and mix.

• Cook for four minutes.

• Add green cardamom powder.

• Garnish with almonds and pistachios.

• Serve hot or cold

Level: Beginner Yield: 4

• Heat oil and add sliced onions, baby corn and bell pepper. Saute for 5 min.

• Add tomatoes, red chilli powder, roasted cumin powder. Mix well and heat for 5 min.

• Drop in sliced paneer (cottage cheese) and heat for 3 min.

• Serve hot.

Level: Beginner Yield: 2-3

Cool the potatoes. Peel and slice them. Slices should be thicker.

Beat the cream lightly. Mix into it salt, pepper and coriander.

Lightly grease the baking dish with a tsp of oil. Rub it all over the base. Put half of the potatoes into the dish. Put half of the cream over and then add 2 tbsps of cheese. Repeat the layers, ending with the cheese.

When you're ready to eat, preheat the oven to 180 degreeC. Bake the potatoes for twenty min or till the top is nicely browned.

Level: Intermediate Yield: 2

Pressure cook minced chicken along with water, onions, ginger paste, garlic paste, cloves, black cardamom, bay leaf, cinnamon stick, black pepper powder and salt. After two whistle turn off the gas.

If water is remaining in pressure cooker then keep it on medium-low flame and let the water dry. Add butter and saute chicken for 3 min.

Take grated potatoes and add salt and black pepper powder according to taste. Mix well.

Take oven proof baking dish and grease it with butter. Put keema (ground/minced) into the baking dish. Put grated potato over and then add grated cheese mixed with beaten eggs. Sprinkle some black pepper powder and tomato ketchup on top.

Preheat oven to 350 degree F. Bake for 20 minutes or till the top is nicely browned.

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Level: Intermediate Yield: 6

Take a thick bottom pan, half fill it with water. Boil it. Once it starts boiling then add spinach (palak), add pinch of sugar and pinch of salt. Stir it for 3-4 min. Turn off the gas. Drain the water and when boiled spinach (palak) comes to room temperature then churn it in a mixer without adding water.

Heat the pan and drizzle canola oil and butter. When butter becomes frothy then drop in 1 chopped onion. Once onions turn pink then add garlic paste, tomato grated, red chilli powder, turmeric powder and salt. Saute it for 5 minutes. Spices are heated to release maximum flavour. Add minced spinach (palak). Add little water if thick and let it simmer for 5 minutes on low flame. Now the spinach is ready. Turn off the gas.

Take a baking dish. Grease it with butter. Put cooked spinach (palak) into the dish. Sprinkle grated cottage cheese ( mixed with 1 chopped onion, cilantro, green chillies, ginger, salt and pepper) on top of it. drizzle few drops of tomato ketchup over it. Place baking dish in oven. Bake it at 350 degreeC for 10-15 min or till cottage cheese (paneer) has a reddish tinge.

Serve hot.

Level: Beginner Yield: 4

Boil the potatoes. Once it cools down then peel its skin and cut it in small cubes.

Heat oil in a saucepan. Drop in cumin seeds and dry spices mentioned in the ingredient section.

Add tomatoes, potatoes and salt. Mix thoroughly. When potato starts sticking to the pan surface then add little water and cook.

Once it gets cooked then remove from flame and sprinkle garam masala powder, grated ginger and chopped cilantro.

Serve hot.

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Level: Intermediate Yield: 4

Marinate chicken for 1hr in curd, ginger and garlic paste, turmeric powder, red chili powder, kasmiri red chilli powder, coriander powder, garam masala powder, nutmeg powder, salt and green chillies.

Now take a cooker and put canola oil and then desi ghee. When it gets heated up then put bay leaf, cloves, black cardamom, green cardamom and cinnamon. Once these splutter, add sliced onions, when onions turn golden brown then add marinated chicken and stir fry it for 15-20 min on high thus letting the gravy dry(though not completely).

When gravy has almost dried then add soaked rice on top of it and pour dissolved saffron on rice and add 3 cups of water. Pressure cook and after one whistle turn off the gas. Garnish biryaani with chopped cilantro while serving.

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Level: Beginner Yield: 4

• Cut the paneer (cottage cheese) into cubes)

• Mix together the cottage cheese, 1 tsp salt, egg, corn flour, ginger paste, garlic paste and water to just coat the paneer pieces with the mixture.

• Heat oil in a pan and fry the paneer cubes coated with mixture till golden in color.

• Heat 2 tbsp of the oil in a wok and stir fry the onions, bell pepper, spring onions and green chillies in it over high heat for 2 minutes.

• Add salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.

• Mix well and serve hot.

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Level: Intermediate Yield: 4

Marinate chicken in ginger and garlic paste, vinegar, cornflour, green chilli sauce, dark soya sauce, soya sauce, ajinomoto, salt, white pepper powder, black pepper powder and tomato sauce for 1 hour

Take a thick bottomed pan and pour canola, let it heat for 2-3 minutes

Now add the marinated chicken and saute in the pan for 5 minutes

Cover the pan with lid and leave it for half an hour on low to medium flame.

Once the chicken becomes tender and soft and has a brownish tinge, you can add onions, bell pepper and spring onion leaves

Let it simmer for 5-7 minutes till the vegetables are not raw anymore

To add gravy pour half cup water or chicken broth and wait till it boils.

Shut off the flame and let it settle down for 5 minutes covered with lid.

Dish is now ready to be served

Level: Beginner Yield: 4

Tomatoes and bell peppers should be cut into halves. Remove seeds. Cut in long shape 1/2 cm in width.

Take a large, thick bottomed pan, pour canola oil. Once the oil gets heated, drop in cumin seeds.

When cumin seeds splutter, add ginger and onions. Saute for 1 minute.

Now add red chilli powder and turmeric powder. Mix well. Add bell peppers and saute for 3 minutes.

Add paneer, tomatoes, salt, garam masala powder and vinegar. Mix well and heat it for few (2-3) minutes.

Garnish dish with cilantro and serve.

Level: Beginner Yield: 2

Take a non stick pan and heat it. Put mustard oil then add cumin. Once it splutters then add onions. When it turns pink then drop in okra. Add turmeric powder, red chilli powder and salt. Cover the pan with lid on medium flame for 5-7 min. Then remove lid and saute it for 5 min. Add curd and roasted cumin powder. Let it  simmer for 5 min. Turn off the gas.

Serve hot with chapati.

Level: Beginner Yield: 4

• Blend all above mentioned ingredients in a blender. Take a mocktail glass and pour chocolate sauce sideways and now pour the fruit juice. It is ready to drink.

Level: Intermediate Yield: 4

Cut onion and garlic into thin slices and grate the ginger.

Wash the cauliflower and make small slits in it from base as well as top but don't cut it.

Heat oil in a deep pan. Coarsely crush the cardamom and cloves and add it to oil along with the bay leaves. When they turn brown, add sliced onions and garlic and fry them till golden brown and then add turmeric. Now add red chilli powder, garam masala, salt, grated ginger and tomatoes and fry them for a minute.

Now place the cauliflower and gently spread the masala evenly over it with the help of a spatula and place a tightly covered lid over it and reduce the heat to low.

Don't add water, there will be enough water for the cauliflower to be cooked if the lid is tight enough and vapour does not escape.

Stir it occasionally and gently till the cauliflower is cooked. Garnish with chopped coriander.

Serve it hot with roti or paratha.

Level: Intermediate Yield: 2

Mix chopped garlic ,chopped ginger, mustard paste, black pepper powder, lime juice, red chillies, sugar, honey n salt and marinate chicken in this mixture for half an hour.

Now take oven tray and grease it with olive oil and place sliced onions, add marinated chicken and sprinkle above left marinated mixture on top of chicken.

Place tray in preheated oven and heat chicken at 325degree for 20 min until the skin is brown and the middle is not pink.

Level: Intermediate Yield: 4

• Heat oil in a skillet, add onions and fry it till it starts leaving oil.
• Add salt, black pepper powder, paneer (cottage cheese) and ginger. Mix well and heat it for sometime.
• Add bell peppers and kasoori methi (dried fenugreek leaves) and heat it for some more time till bell peppers become soft and tender.
• Serve hot and garnish dish with chopped cilantro.

Level: Intermediate Yield: -

Combine the ingredients in a large saucepan and simmer until the mangoes is soft, about 10 minutes.

Strain the solids from liquid and reduce the liquid to a syrup. (To reduce the liquid, cook it long enough to reduce its original volume, concentrating the flavor, color, and body of the original item).

Combine the solids with the reduced liquid.

Cool before serving.

Level: Beginner Yield: 6

Peel the mango, cut off the flesh and chop fine. There should be about 2 cups.

Make a syrup with the sugar and water simmered together for 5 minutes. Cool.

Add to the mango with the lime juice, mixing thoroughly.

Whip the cream until stiff and fold into the mango mixture.

Freeze in refrigerator ice trays with the cube dividers removed, at the coldest temperature available.

Stir after 1 hour, and again at the end of the second hour.

The ice cream should be ready in about 2 1/2 hours from the beginning of freezing,

Makes 2 ice trays.

Level: Beginner Yield: 8

Mix together the condensed milk, cream and mango pulp.

Beat to blend well.

Add the nuts, saving a few for garnishing.

Mix well and pour into moulds.

Freeze at the lowest possible temperature.

To serve take the mould out of freezer and press the kulfi out with the help of a knife, into an individual serving bowl.

Garnish with nuts and serve immediately.

Level: Beginner Yield: 6

Sprinkle the gelatin on 1/3 cup cold water, then dissolve, stirring, over low heat. Cool.

Mix mango puree, sugar, lime juice and gelatin.

Beat until light and fluffy.

Chill until the mixture is syrupy.

Serve with a whipped cream, or ice cream.

Level: Expert Yield: 5

Separate the eggs. Put the yolks into the double boiler and the whites into a very clean,greaseless bowl.

Sprinkle the gelatine in the 1/2 cup water and let it soak.

Add the sugar to the yolks and beat till light and creamy.

Place the double boiler or the container with the water over low heat and place the mango puree and yolk mixture in it, stirring all the time. This is the 'custard' for the souffle. When the custard is warm, add the soaked gelatine and continue stirring till it reaches a coating consistency.

Remove from heat, add the lemon juice and leave to cool till partially set.

Beat the egg whites to a state of stiff peaks. Beat cream to a thick consistency. Reserving a little cream for decorating, mix in the rest into the custard, in folding motions, and then 'fold' in the egg whites too, till no lumps are left.

Pour this into the bowl, decorate with the cream and leave it to set in the refrigerator and not the freezer.

Level: Beginner Yield: 6

Cut the mangoes in cubes.

Combine all ingredients. Let stand for 10 minutes.

Toss before serving.

Serve with grilled fish or chicken.

Level: Beginner Yield: 2

• Blend all above mentioned ingredients along with ice cubes in a blender until smooth.

• Pour into a tall glass and garnish with mango slices, if desired.

• Serve immediately.

Level: Expert Yield: -

Mix all ingredients except oil into a thick batter using a little water.

Heat the tava.

Drop a ladle full of batter on it.

Pat the batter flat and round with a wet palm.

Pour oil in the sides and cook till both the sides are light brown.

Masala roti is ready to be served.

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Level: Beginner Yield: 4

• Heat oil in a deep bottomed vessel. Add 2 tsp of black pepper (kali mirch) powder.

• Now add marinated chicken and cashewnut (kaju) paste. Mix all and heat chicken on low flame for 20-30 minutes with pan lid covered.

• Dish is ready once chicken is tender.

• Sprinkle half lemon juice and garnish with chopped cilantro and black pepper powder.

• Serve hot with rotis.

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Level: Intermediate Yield: 3

Wash chicken and marinate with half lemon juice. Heat a large saucepan and melt butter until it is frothy. Add the onions and cinnamon stick to the pan and fry lightly.

When the onions are soft, stir in the ginger and garlic paste. Saute for few seconds. Then add turmeric, red chilli, coriander powder, MDH butter chicken masala, kasturi methi and salt. Saute over a medium heat for few minutes. The spices are fried first to release their maximum flavour and this really enhances the dish.

Add the chicken and saute stirring continuously until the chicken has turned white. Pour in the cashewnuts, tomatoes, tomato paste and curd. Mix thoroughly. Cover and simmer for 20 to 30 minutes.

Serve with rice or Indian bread if desired.

Level: Intermediate Yield: 2-3

Mix the ginger, red chillies, garlic, cumin seeds, peppercorns in a mixer and blend to fine powder.

Clean the mutton pieces well and marinate in the grounded powder as above, for 30 minutes.

Heat oil in a heavy bottomed pan and fry the onions until brown. Then add chopped tomatoes, salt, marinated mutton and fry till brown on low flame.

Also add a little water and cook until the pieces are tender. Remove from heat and serve.

Serve hot with parathas or plain rice.

Level: Intermediate Yield: 4

• Mix salt, 1 tbsp of Malt vinegar, 1 tbsp of dark soy sauce and 3 tbsps of cornstarch and apply this on to pomfret fillets evenly.

• Heat sufficient oil in a wok and deep fry the fillets for about a minute or till well done. Drain.

• Heat 2 tbsps of oil in another wok. Add spring onion, crushed ginger, remaining dark soy sauce, oyster sauce, hot black bean sauce and mix. Add black pepper powder, sliced green chillies, sugar and fish or chicken stock.

• Add the remaining cornstarch dissolved in water, remaining malt vinegar and mix.

• Add the fried fish to this sauce and mix gently. Take off the heat.

• Garnish with spring onion greens cut into long pieces and serve hot.

Level: Expert Yield: 5-6

Cut paneer in cubes. Fry paneer cubes in oil.

Heat 4 tbsp of sugar with 2 glass of water. When sugar dissolves completely in water then turn off the heat. Add fried paneer cubes in this sugar syrup.

Mix saffron in lukewarm milk.

Heat milk in a heavy bottomed pan until it boils and till 2 1/2 cup is left.

Add saffron, small cardamom powder and rose water. Mix well.

Remove pan from heat and add fried paneer cubes mixed in sugar syrup.

Once it comes to room temperature then place this dish in refrigerator.

Serve cold and garnish this dish with almonds and pistachio.

Level: Intermediate Yield: 4

Method:

Heat butter in a large saucepan. When butter becomes frothy then add cumin seeds. Once cumin seeds begin to splutter then add onion, capsicum (green bell pepper) and fry it. After sometime add tomato puree followed by cream, red chilli powder and garam masala. Fry for 2-3 minutes on medium flame.

Drop in paneer cubes and add salt. Mix well. Heat for 2 minutes. Garnish with chopped cilantro and serve.

Serves-4

Level: Intermediate Yield: 2-3

Pressure cook rajma with 11/2 cup of water, bay leaf, cloves, black cardamom, cinnamon stick and salt. After two whistle, turn off the gas.

Heat oil in a saucepan and add the sliced onions. Saute until the onions are almost soft and translucent. Add ginger and garlic paste n saut for 1 min. Mix in the tomatoes and saute well. When spices release oil then add this spice-blend in pressure cooker and mix well with rajma. Add 3 tbsp of water and again pressure cook. After 2 whistle, reduce the heat to low flame and turn off the gas after 5 min. Garnish with chopped cilantro.

Level: Expert Yield: -

Add yeast and sugar to warm milk and keep aside for 1/2 hour till very frothy. Dip saffron into the extra 1 tbsp milk. Keep aside. Mix flour and salt in a large plate and form a well in the center. Pour milk solution into it and keep for 10 minutes. Add curd and knead into soft elastic dough.

Put dough in a deep vessel and keep aside covered for 10 hours or overnight. Divide dough into 5 parts. Make rounds, place on a greased baking tray. Keep aside for 15 minutes. Roll into thick ovals or triangle. Keep center slightly thinner than edges.

Preheat oven at 350C. Sprinkle some saffron water, khuskhus, and raisins over naan. Wet bottom and stick to baking tray. Make as many will fit in tray. Bake for 4-5 minutes or till done. Remove, drizzle some butter over it if desired.

Serve hot with curries or gravied vegetables.

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Level: Intermediate Yield: 6

• Chop paneer into cubes.

• Heat half the ghee or butter. Add cardamom, onion, ginger and green chilli . Fry for 5-7 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool.

• Blend in a mixer till smooth puree is formed.

• Heat remaining ghee or butter, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.

• Just before serving, heat gravy, add milk and paneer cubes and let it boil for 5 minutes.

• Garnish with chopped cilantro (1 tsp), grated paneer (2 tsp) and cashews and raisins.

• Serve hot with any form of Indian bread (roti, paratha or naan).

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Level: Beginner Yield: 5

• Heat ghee in a kadhai (deep bottom vessel). Add sooji and saute for a minute. Add khoya and saute for 5 minutes or till sooji and khoya mixture turns pink in color.

• Pour milk and when it gets absorbed then add sugar and cardamom powder .

• Decorate with dry fruits and saffron. Serve hot.

Level: Beginner Yield: n/a

Boil noodles and apply some oil after boiling so that they don’t stick together.

Heat oil in a pan and add chopped garlic, once garlic turns brown then add sliced onions, carrot, bell peppers and chicken pieces.

After onions turn pink and chicken pieces light brown, then add flat noodles, soya sauce, lemon juice, tomato sauce, salt and white pepper powder and toss everything for 5 min.

Serve hot.

Level: Intermediate Yield: 4

• Heat oil (1 serving spoon) in a deep bottomed vessel. Add carrots, cabbage, green chillies and above mentioned spices. Once veggies are tender then add cilantro and mashed potatoes. Mix and saute for few seconds then turn off the gas.

•  Make lemon sized balls out of this mixture and flatten this into thin patties.

•  Coat with above mentioned maida (all purpose flour) coating then coat with bread crumb mixture.

• Heat 2 tbs of oil in a shallow frying pan and fry few cutlets at a time until both sides becomes brown.

• Repeat this until all the cutlets are fried.

• Place cooked cutlets on napkins to drain oil.

• Serve hot.