1. Tandoori fruit chaat


  • Red sweet potato –  25 gm

  • Capsicum – 25 gm

  • Beauty pepper yellow – 25 gm

  • Beauty pepper red-  25 gm

  • Pineapples-  25 gm

  • Apple-green smith – 25 gm

  • Pomegranate seeds –  10 gm

  • Malt vinegar – 20 ml

  • Nectar  – 10 ml

  • Yogurt – 20 gm

  • Clove  – 2 gm

  • Card green – 2 gm

  • Cinnamon – 2 gm

  • Cumin  – 1 gm

  • Bay  leaf –  1 no.

  • Ajwain  – 5 gm

  • Kalanji –  5 gm

  • Red chilly powder –  10 no.

  • Dark salt  –  10 gm


  1. Blend all garam masala and granulate to a fine powder

  2. Include malt vinegar , nectar , anardana powder to the ground masala

  3. Marinate all organic products dices in this blend, alongside yogurt

  4. Presently stick all foods grown from the ground in oven.

 2.   Mirchi Vada



  • Bhavnagri chillies (mirchi) – 12

  • oil + for deep-frying  – 1 tbsp

  • coriander seeds – 1 tbsp

  •  cumin seeds – 1 tsp

  • turmeric powder – 3/4tsp

  • asafoetida – 1/4 tsp

  • red chilli powder – 2 tsps

  • Salt to taste

  • black pepper powder – 2tsps

  • potatoes, boiled, peeled and mashed –  3- 4 medium

  • grated processed cheese  – 1/2 cup

  • urad dal batter    2 cups


  • Slit chillies and deseed them.

  • Heat 1 tbsp oil in a non-stick pan. Crush coarsely coriander seeds and cumin seeds in a mortar with a pestle and add to the pan. Sauté for a minute.

  • Add ½ tsp turmeric powder, asafoetida, 1 tsp red chilli powder, salt and 1 tsp pepper powder. Mix well and sauté for ½ a minute.

  • Add potatoes and a little water, mix well and cook for 2 minutes.

  • Switch off heat and transfer mixture into a bowl. Add cheese and mix well.

  • Stuff the chillies with potato-cheese mixture.

  • Take urad dal batter in a bowl. Add salt, remaining red chilli powder, remaining pepper powder and remaining turmeric powder and mix well.

  • Heat sufficient oil in a kadai.

  • Dip stuffed chillies in the batter, coat evenly and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.

  • Serve hot with tomato chutney.



  • Alphonso mango  – 4 numbers

  • Condensed milk   – 200 ml

  • White sugar  –  60 gms

  • Milk  –  200 ml


  • Peel the Alphonso mangoes and cut the flesh in dices. Make a smooth pure

  • Boil the milk and reduce it to half its volume

  • Add the sugar and keep stirring

  • When the reduced milki sluke warm, add the condensed milk and the fresh mango puree

  • Set the mixture in plastic conical moulds, could add a lolly stick if you desire and freeze

  • Mango kulfi is ready to serve as it is, or if you want the extra bit of mango add a little fresh mango puree on top of it.

4. Chowk ki tikki


  • Potatoes  –  240 gms

  • Salt –  04 gms

  • Nutmeg  – 01 gms

  • Green peas –  50 gms

  • Raisins –   20 gms

  • Red chilly powder –  04 gms

  • Asafetida  –  02 gms

  • Ginger –  05 gms

  • Green chilies  –  05 gms


  • Boil the potatoes and rest them overnight

  • Peel and grate the potatoes and add the salt , nutmeg

  • Heat a table spoon of ghee in a pan and add the asafetida and the red chilly powder

  • Now add the green peas and the raisins and saute well

  • Remove and cool

  • Stuff the green pea mixture in the potatoes and shape out cakes

  • Shallow fry the potato cakes in oil and serve hot with grape and onion seed relish

5.  Chocolate Samosas


  • grated dark chocolate – 1 cup

  • refined flour –   1 1/2 cups

  • castor sugar – 4 tbsps + 1 tsp

  • ghee – 2 tbsps

  • pistachio slivers – 1 tbsp

  •  sugar –  1 cup

  • Oil for deep-frying


  • Combine refined flour, 4 tbsps castor sugar and ghee in a bowl. Mix well and rub till it resembles a breadcrumb texture.

  • Add sufficient water and knead into a semi-stiff dough. Refrigerate for 10 minutes.

  • Combine chocolate and pistachio in a bowl. Mix well and add 1 tsp castor sugar and mix well.

  • Divide dough into 8 equal portions and roll out into medium size rotis. Cut the rotis into halves.

  • Apply water on one edge half and roll into a small cone. Reserve some chocolate mixture for garnishing and place a spoonful of the chocolate mixture from the remaining into the cone and seal to make a samosa. Similar prepare the remaining.

  • Prepare a thick sugar syrup by cooking sugar in 1 cup water.

  • Heat sufficient oil in a kadai. Deep-fry samosas on low heat till golden and crisp. Drain on absorbent paper.

  • Dip samosas in sugar syrup and soak them well.

  • Garnish with reserved chocolate mixture and serve immediately.






  • green cardamoms – 10 -12

  • coffee powder – 8 tbsps

  •  milk – 4 cups

  •  Ice cubes as required

  • thick sugar syrup – 8 tbsps


  • Dissolve coffee powder in 12 tbsps lukewarm water to make a decoction.

  • Pound cardamoms in a mortar with a pestle and add to the decoction. Let the flavour infuse.

  • Add 1 cup milk in a cocktail shaker alongwith some ice cubes, one part of decoction and 2 tbsps sugar syrup. Shake well. This will make frappe for one glass. Similarly make frappe for remaining three glasses

  • Place lots of ice cubes in a tall individual glasses and pour the frappe in each glass. Serve chilled.

7. Bread Pakora



For the Bread Pakora

  • 8 Slices of White Bread

  • 1/2 Teaspoon chaat masala

  • Oil for frying

For the Filling

  • 3 Medium Sized Potatoes, boiled

  • 2 Green Chillies

  • 3-4 Cloves of Garlic

  • ~1/2 inch Ginger

  • 1/2 Teaspoon Mustard Seeds

  • 1/2 Teaspoon Red Chilli Powder

  • 1/2 Teaspoon Black Pepper Powder

  • 1/2 Teaspoon Turmeric Powder

  • 1 Pinch of Heeng (Asafoetida)

  • 1 Teaspoon Salt or as per taste

  • 1 Tablespoon Cooking Oil

For the Batter

  • 1 Cup Besan (Gram Flour)

  • 1 Teaspoon Salt, or as per taste

  • 1/2 Teaspoon Red Chilli Powder

  • 1/2 Teaspoon Turmeric Powder

  • 1/4 teaspoon baking soda (optional)


Heat oil in a pan and add mustard seeds. Wait till the seeds start to crackle. Add a pinch of Asafoetida (Heeng).

Add finely chopped green chillies and ginger-garlic paste. Optionally curry leaves can be added. Saute these for a minute or two.

Then add Red Chilli Powder, Turmeric Powder and Salt to the pan. A very small quantity of Black Pepper can also be added to this mix. Add the boiled and mashed potatoes to the pan and mix thoroughly. You can also add some boiled Green Peas.

Take gram flour in a mixing bowl and add Salt, Red Chilli Powder & Turmeric Powder to the mixture.

Add roughly 1/2 cup water slowly to get a batter of coating consistency.

Take bread pieces and cut them diagonally or vertically to get 2 triangular or rectangular halves.

Take the mashed potato mix and spread it evenly on the bread. Cover with another slice of bread. You can also apply a little green chutney on the bread if it is readily available. Press the Bread slices well while taking care that they hold the filling properly. If bread pieces do not stick together wet your hand in water and before trying to stick them.

Gently dip the stuffed piece of bread in the batter.

Ensure that all sides of the bread are coated well with the batter.

Immediately after dipping the stuffed bread piece in batter, place it gently in the hot oil. Fry the Bread Pakora on a medium flame, flipping it so that it is fried evenly.

Continue till it is crispy golden on all the sides. Do not overcrowd the frying pan and restrict the number of triangles (Bread Pakora) to one or two pieces only.

After frying, drain the Bread Pakoras on an absorbent paper to drain the excess oil. Serve them hot with green chutney or tomato ketchup.

8. Paneer  Tikka


  • Paneer 500 grams

  • Capsicum 1 inch pieces 2 medium

  • Oil 3 tablespoons

  • Chaat masala 1 teaspoon

  • For marinade

  • Hung yogurt 1/2 cup

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Kashmiri red chilli powder 1/2 teaspoon

  • Turmeric powder a pinch

  • Garam masala powder 12 teaspoon

  • Fresh cream 2-3 tablespoons

  • Lemon juice 1 teaspoon

  • Salt to taste


 1.Cut paneer into one and a half inch squares with half inch thickness. Mix together all the ingredients of the marinade and marinate the paneer cubes in it for about fifteen minutes2.

2Heat oil on a tawa, place the paneer cubes and shallow fry till golden and crisp on the surface. Drain on absorbent paper.

 3.Toss the capsicums pieces in the remaining marinade and sauté them in the remaining oil on the tawa for two to three minutes.

4.Place a capsicum piece on each paneer cube and pierce with a toothpick. Sprinkle chaat masala and serve hot.


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