Recipe Book Final - PrestigeSoya is very health and high in protein. Best of vegetarian Soya Bean...

Happy

Holi

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Index

Samosa ------------------------------------------- 01

Methi Mathri ----------------------------------- 05

Pav Bhaji ----------------------------------------- 11

Soya Bean Fruit Cup Indian ------------------- 08

Poori -bhaji ---------------------------------------- 09

Peanut Laddu ------------------------------------ 13

Banana Chips ------------------------------------ 03

Cutlets --------------------------------------------- 06

Raskadam ----------------------------------- 15

Badam Halwa ----------------------------------- 16


Deepu Vivek Saggar Asmita Kakodker Bharti Patni

prestige divyesh sbhatter

Recipe Contributors

HoliTalk of India and there is no way you miss out to mention the vibrancy of Holi.

Vrindavan being the epicentre of this jollification is a huge attraction for various

foreign tourists. However, the rest of the country isn't far behind. Holi in India

stands as a means of uniting all of us across all religious barriers. The delicacies

are just another facet of this colourful day. What occasion is complete without a

set of mouth-watering Pakwans and desserts giving their finishing touch? Cook

up these amazing dishes like Tamatar ka Dolma, Kukuri Bhindi, Tirangi Shimla

Mirch, Vegetable Bread Roll on this heartwarming occasion to spread the smiles.

-01-www.prestigesmartchef.com

-02-

5 tablespoons of oil

500 grams of flour

Salt

Cumin seeds

4-5 boiled potatoes

Turmeric powderChilli powder

Jeera powder

Coriander powder

Chaat MasalaBaking Soda

Chopped Coriander

Onions

Green PeasWater

Ginger-Garlic Paste

Oil

Ingredients

Cuisine

North Indian

Servings

3

Chef

Chef Deepu

Cook Time

25 Minutes

India’s popular snack that finds a

place in almost every bakery or chat

shop – our very own Samosa.

Samosa

Cookware

To make the dough:- To the flour, add baking soda, salt and mix thoroughly

while dry. Add 4-5 Tablespoons of oil to the flour and make a dough. Allow

to rest.

For the filling:- In a pan, add onions, boiled peas, and cook for 3-4 mins.

Add In the ginger garlic paste and all the dry masalas. Grate the potatoes

into the mixture. Allow to cook for 3-5 minutes.

Step By Step Method


1

2

www.prestigesmartchef.com -03-

To assemble:- Cut each chapatti into two halves. Use a knife to slice each

one in half. Fold the samosas. Bring the edges together to form a cone

shape. Fill 2 teaspoons of the filling into the cone and seal it by bringing the

edges together . Brush with oil and fry in the air fryer at 180-degree celsius for

12-15 min.

Chef

Chef Deepu

Chef Deepu is a successful restaurateur from Chile running

multi award winning restaurants. He is young and

passionate about both finger foods & football. He loves the

environment of a kitchen and feels a kitchen is a place

where ingredients come alive.

3

This is a dish made from banana.

Bananas are deep fried that

you can take as snacks.

Banana Chips

Ingredients

Cuisine

Gujarati

Servings

2

Chef

Chef Vivek Saggar

Cook Time

20 Minutes

Kacha kele-3no. Salt-to taste Turmeric-½ tspn Oil-10ml

Cookware


Chef

Chef Vivek Saggar

Chef Vivek, who hails from Delhi, studied hotel

management from Institute of hotel management,

Ahemdabad and worked in NCR for ten years in various

hotels and restaurants as a Trainee before moving up the

culinary ladder to start Food Art. Set up in 1988, Food Art is

devoted to providing professional and technical support to

hotels, clubs, restaurants, resorts etc.

Peel the raw banana and slice thinly. You can also slice the banana thinly

length wise.1

Step By Step Method

Dip slices in to water mixed with salt and turmeric for ten minutes.2

Drain and pat dry with paper towel.3

Pre heat the Air fryer at 180° C for four minutes. Lightly coat the fryer basket

with oil.4

Keep the slices in the basket and lightly brush with oil. Air fry at 180° C for 10

- 12 minutes or till crisp & golden brown.5

Mathri is a traditional North Indian style

crispy cracker generally prepared and

feasted upon during festivals like Diwali and

Karwa Chauth.

Methi Mathri

Cuisine

North Indian

Servings

2

Chef

Chef Vivek Saggar

Cook Time

35 Minutes


Chef

Chef Vivek Saggar








Take flour in a bowl, add salt, kasoori methi, pepper corns, ghee and mix

well. Add sufficient cold water and bring together into hard dough.Cover

and rest the dough for fifteen minutes.

1

Step By Step Method

Ingredients

Salt-to taste

Kasoori Methi-10gm

Divide the dough into eight equal balls and flatten them in to disc shape.

Prick with a fork to avoid puffing.2

Refined flour-100gm Ghee-25gmPeppercorn-crushed-5gm

Oil-10ml


with oil.3

Keep the Mathri in the basket and lightly brush with oil. Air fry at 180° C for

24 minutes or till golden crisp.4

Cutlet is a very simple and popular snack

item. It is very easy to make and can be had

as an appetizer or light afternoon snack.

Cutlets


Ingredients

Cuisine

North Indian

Servings

2

Chef

Chef Vivek Saggar

Cook Time

35 Minutes

Salt-to taste

Cookware

American corn boiled-125gm

Potato boiled, mashed-75gm

Salt/pepper-to taste

Chili flakes-½tspn Oregano-5gmBread Crumbs - 1 cup

Oil-10ml

Chef

Chef Vivek Saggar








In a bowl mix all the ingredients except oil.1

Step By Step Method

Add breadcrumbs and mix. Rest the mixture for 10-15 minutes.2

Divide into equal portions and shape each portion into an oval shaped

cutlet.3


with oil.4

Keep the cutlets in the basket and lightly brush with oil. Air fry at 180° C for

10-12 minutes.5

-08-

2 cups boiled

soya bean granules

1/2 cup Onions, chopped

2 tbsp tomatoes puree

1/2 cup

boiled green peas1 tsp Coriander powder

1 tsp Cumin powder

1 tsp Garam masala

1 tsp Green chillies1 tbsp Ginger garlic

paste

Salt to taste

1 tsp Red chilli

powder

Fresh coriander2 tbsp olive oil

1 tsp oregano

Ingredients

Cuisine

North Indian

Servings

3

Chef

Chef Deepu

Cook Time

20 Minutes

Soya is very health and high in

protein. Best of vegetarian

Soya BeanFruit Cup Indian

Cookware

Step By Step Method


In a pan heat olive oil, add in onion, ginger garlic paste and green chillies.

Saute till fragrant.1

1 tsp chilli flakes 1 chopped green chilli

4-5 chopped basil leaves 3 scooped out apples

Add in soya granules, boiled green peas, tomato pure, and all the dry

masalas. Toss well.2

Add oregano, chilli flakes and fresh basil leaves. Allow this to cook for 2-3

minutes.3

Allow to cool for 8 -10 mins and serve in the scooped out apples.4


Chef

Chef Deepu

Chef Deepu is a successful restaurateur from Chile running

multi award winning restaurants. He is young and

passionate about both finger foods & football. He loves the

environment of a kitchen and feels a kitchen is a place

where ingredients come alive.

“Poori-bhaji” or puffed Indian bread with

potatoes is a very popular Indian hot-breakfast

meal. It is as staple as rice and lentils in many

Indian households.

Poori -bhaji

Ingredients for potatoes “bhaji”

Cuisine

Maharashtrian

Servings

4

Chef

asmita

Cook Time

40 Minutes

5 potatoes – boiled ( I used “Yukon Gold”)

1/4 cup oil

1/4 teaspoon asafoetida/hing

1/2 teaspoon black mustard seeds/rai

1/2 teaspoon turmeric powder/haldi

1 tablespoon ginger, finely chopped

2 green chillies- chopped in big pieces (cut each chilly in half to get 4 big pieces)

4 tablespoons fresh cilantro/ coriander leaves finely chopped

3 tablespoons fresh grated coconut (optional)

Cookware

4 to 5 curry leaves

salt to taste

1 teaspoon granulated sugar


Ingredients for pooris: makes approximately 15 pooris

1 1/2 cups whole wheat flour “chappati aata”

1/2 cup semolina “sooji”

1 teaspoon granulated sugar

1/2 teaspoon salt or to taste

2 tablespoons hot oil – to knead the dough

3/4 cup water- approximately, required to knead the dough

oil for frying

Step By Step Method for “bhaji”

Boil potatoes until tender. I like to boil and cook them to a point until they

are tender but not falling apart. Drain the water and keep a kitchen towel

on top of the vessel, so the potatoes can steam a little more, about 5 to 10

minutes.

1

Then peel the potatoes and chop in big cubes and set aside.2

Heat oil in a vessel. Add asafoetida and mustard seeds. Wait for the

mustard seeds to crackle. Then add green chillies, ginger, curry leaves and

turmeric.

3

Add the potatoes and gently mix. Add sugar and salt to taste.4

Cover and keep on very low flame for 5 minutes, till all the flavours get

mixed.5

Now add the chopped coriander and coconut (if using) and cover again for

5 minutes on low flame.6Serve hot with pooris and slice of lime wedge. Enjoy!

7

Step By Step Method : For making pooris

Mix the flour, semolina, sugar and salt in a large plate or shallow bowl.1

Heat 2 tablespoons oil in a vessel and add this to the above mixture.2

Mix it in, gradually add water and start to knead. Add enough water so the

dough comes together. Knead until firm, it should not be a soft dough

(used to make “chappati”). It has to be firm.

3


Make 15 equal round portions. Roll each one in 3 inch diameter, round.4

Heat oil in a vessel. Once the oil is hot, slide in the poori. Gently press down

on one side of the poori with a skimmer. This allows the poori to puff up.5

Quickly turn it over and fry the other side.6

Drain it on a paper towel. Serve hot.7

Chef

asmita

As a leading model, Asmita Kakodker featured in over 250

television and print commercials for prominent brands like

Ponds, Maruti, Nivea, Pepsodent and Nirma to name a few.

Now, as a homemaker, wife and most importantly, a

mother, she uses all her spare time to focus on her new

passion – the culinary arts!

Cuisine

North Indian

Servings

4

Chef

Chef Deepu

Cook Time

60 Minutes

Pav Bhaji is a popular form of Indian

fast food sold on street corners and

restaurants alike. Delicious, cheap

and easy-to -put together pav-bhaji

is served with buttered bread hot off

the stove.

Pav Bhaji

Cookware


4 large potatoes, peeled and chopped into cubes

3/4 cup frozen or fresh green peas

2 medium sized carrots,peeled and chopped.

1/4 cup chopped cauliflower (optional, I usually skip this)

1 large onion finely chopped

1/2 cup clean and finely chopped cilantro, plus 2 tablespoons for garnish

6 big flakes of garlic finely chopped (1 1/2 tablespoons of garlic)

1 inch peeled and chopped ginger ( 1 tablespoon of ginger)

5 grated tomatoes (about 2 cups)

Juice of half a lime or lemon plus a few wedges for serving with the bhaji

3 -4 teaspoons “Everest” pav bhaji masala (this is non spicy)

1 teaspoon cumin powder

1 teaspoon coriander powder

1/4 teaspoon garam masala powder

1/2 teaspoon red chilly powder (optional, I skip it )

1 teaspoon sugar

1 green capsicum finely chopped (optional, I skip this one too)

1/4 cup oil

3 tablespoons butter

Ingredients for potatoes “bhaji”

Step By Step Method

Chop the vegetables and keep aside.1

Chop onions, garlic, ginger and cilantro finely. Puree the tomatoes and

keep aside.2

Pressure cook the potatoes, carrots and peas in 3 cups of water. If using

cauliflower you will pressure cook it with the rest of the vegetables. Add salt

to the water. If you don’t have a pressure cooker, add vegetables to a large pot

with water, cover and cook.

3

After it’s cooked, mash the vegetables with a potato masher in the cooker

itself and keep aside.4

Heat oil in a vessel and add the onions. Fry the onions to a light pink colour,

this will take about 5 minutes on high heat and then reduce heat to

medium.

5

Add the ginger and garlic. Fry this for 1 minute. Add the tomatoes and let it

cook. Turn the gas to high heat to cook the tomatoes faster. It will take 1o

minutes to cook. Reduce the flame to medium heat.

6


Add the cumin powder, coriander powder, (chilly powder -optional), garam

masala powder and pav bhaji masala, sugar and salt to taste. Fry this for a

minute or two and add the mashed vegetables and mix well.

7

Put a lid on top and let it simmer for 5-10 minutes (be careful as this will

splatter a bit). Add chopped capsicum if using. Add butter, cilantro and mix

well. Check for salt, turn off the heat and add lime juice.

8

Serve extra lime juice on the side and lime wedges for decoration.9

Chef

asmita

As a leading model, Asmita Kakodker featured in over 250

television and print commercials for prominent brands like

Ponds, Maruti, Nivea, Pepsodent and Nirma to name a few.

Now, as a homemaker, wife and most importantly, a

mother, she uses all her spare time to focus on her new

passion – the culinary arts!

Cuisine

North Indian

Servings

7

Chef

Prestige Smartchef

Cook Time

30 Minutes

Looking for something to satisfy that sweet tooth?

The wholesome goodness of jaggery and protein

rich peanuts pack in quite a powerful punch! It is a

speciality prepared during Makar Sankranthi

Peanut Laddu

Ingredients

2 cups roasted unsalted peanuts without skin

1 cup or ¾ cup jaggery

½ tsp cardamom powder


Step By Step Method

With the help of a food processor, grind the whole, roasted, unsalted

peanuts. (Tip - Work in short pulses and give the peanuts a few seconds to

cool between each pulse or else you’ll end up with a sticky mass.)

1

Crush the jaggery and mix it with the powdered peanuts and cardamom

powder.2

Form the mixture into balls.3

(TIP * If you like your laddus to be on the sweeter side and if you love

jaggery, use 1 cup of jaggery. 3/4th cup jaggery will give laddus that are

moderately sweet)

4

Makes about 24 bite sized laddus5

Chef

Prestige Smartchef

s a haven for people who love to cook and who are always

on the lookout for something new. The newly revamped

site has a fantastic user-friendly interface that takes you

where you want. Come festivals or special occasions, you

know exactly where to explore when you have run out of

ideas. The website is a visual treat,with some awesome

guiding recipes for every occasion.

Cookware


Cuisine

Others

Servings

4

Chef

divyesh

Cook Time

25 Minutes

delicious sweet dish with raw banana with

loads of dry fruits.

Raskadam

IngredientsSugar- 3 tbsp

Milk powder- 2 tbsp

Kaju- 8nos

Milk- 750ml

Ghee- 1tbsp

Step By Step Method

Raw banana- 2 nos. (kacha kela)

Cardamom- 2nos

Munnaka- 8nos

Badam pista - 8 nos

Lung- 4nos

Milkmaid- 2 tbsp

In a kadal reduce the 1/2 litre milk with long, choti elaichi. After 5 min add

sugar, milk maid, kesar, pista, almond and ghee. In another pan boil the

rest of the milk with 1 tbsp of sugar with raw banana slices. After 7 minutes,

when bananas are soft and the milk is reduced switch off the gas and let it cool.

After it has cooled down add milk powder and mix it properly. Then make small

balls out of it. In every ball stuff kaju and few drops of of milkmaid. Close the the

ball as in a round shape or flat as you like and then add it to the reduced milk.

After 5 min when the ball increases in shape and become soft, take it off from

the gas and garnish it with kesar, pesta almond. Serve it hot or cold.

1

Cookware


Cuisine

Rajasthani

Servings

4

Chef

sbhatter

Cook Time

25 Minutes

A rich recipe suitable in winters. One

cannot have too much of it at a time.

Badam Halwa

Ingredients

Step By Step Method

Cookware

1/2 cup almonds, soaked overnight

1/3 cup milk

4 tbsp sugar

1/4 tsp cardamom (elaichi) powder

3 tbsp ghee

Pour 1 cup of boiling water over the almonds. Leave aside for 5 minutes.1

Drain and remove the skins of the almonds.2

Purée the almonds with 4 tablespoons of milk to a smooth paste in a

blender.3

Heat the ghee in a non-stick kadhai and add the almond purée. Cook over a

slow flame while stirring continuously till the mixture turns golden brown

(approx. 15 minutes).

4


Boil together the remaining milk with 4 tablespoons of water, add to the

almond mixture and cook for 2 to 3 minutes.5

Add the sugar and cardamom powder and cook till the sugar has dissolved,

while stirring continuously.Serve hot, garnished with the almonds6

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Recipe Book Final - PrestigeSoya is very health and high in protein. Best of vegetarian Soya Bean...

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Transcript of Recipe Book Final - PrestigeSoya is very health and high in protein. Best of vegetarian Soya Bean...