Method for Pongal:
  • Ingredients for Ven Pongal:
  • 3-4 tbsp ghee
  • 12 cashews
  • Cilantro
  • 4.5 cups water
  • 1 tsp cumin seeds
  • 1/3 cup moong daal
  • 1 cup basmati rice
  • 1/4 tsp asafoetida
  • Salt – to taste
  • 1/4 tsp peppercorns
  • 3 green chillies
  • Few strings of curry leaves
  • 1 tsp of ground pepper-cumin powder
  • 2 1″ ginger piece(roughly chopped)
Method for Ven Pongal Arancini:
  • Ingredients for Ven Pongal Arancini:
  • 1 cup flour
  • 1 egg, beaten
  • Cilantro
  • Salt, to taste
  • 4 tbsp frozen coconut
  • 2 ounces fresh mozzarella
  • Cut into 20 ½-inch dice
  • ¼ cup panko breadcrumbs
  • 1 cup oil, plus more as needed
Method Gajar Halwa:
  • Ingredients For Gajar Halwa:
  • 5 cups milk
  • 2 oz raisins
  • 1-2 tbsp sugar
  • ½ cup grated paneer
  • 2 oz cashew chopped
  • 2 oz chopped almonds
  • 2 oz pistachio, chopped
  • 1 tin condensed milk
  • 1¾ lbs carrots, grated (preferably red)
  • 3-4 pods cardamom, powdered
  • 4 tbsp ghee, clarified butter
Method Swiss Roll Sponge cake:
  • Ingredients Sponge Cake for Swiss Roll:
  • 4 eggs
  • 1 tsp cardamom powder
  • 2 tablespoons warm water
  • 1 teaspoon vanilla extract
  • 4 1/2 ounces all-purpose flour
  • 4 1/2 ounces caster sugar (superfine)
  • plus 3 tablespoons for sprinkling or use icing sugar (confectioners'), for dusting
  • For the filling for Swiss Roll
  • 8 ounces heavy cream, whipped
  • 6 tablespoons gajar halwa
Method for Tandoori Chicken:
  • Ingredients for Tandoori Chicken:
  • 3 tbsp butter
  • 1 tbsp tandoori masala
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 4 minced garlic cloves
  • 2 tbsp minced fresh
  • 1 teaspoon salt
  • 4 chicken breasts
Method for Tikka Masala Sauce:
  • Ingredients for Tikka Masala Sauce:
  • 3 cups canned marinara sauce
  • 2 tbsp tandoori masala (shan brand)
  • 4 oz unsalted butter
  • Salt, to taste
  • 1 cup heavy cream
  • 1 tsp honey
  • ¼ cup dried fenugreek leaves (kasoori methi)
Method for Heart Gulab Jamun and Strawberry Mousse:
  • For Sugar Syrup:
  • 1 ¼ to 1 ½ cups sugar
  • 1 ½ cup water
  • 1 tsp rose water
  • 4 pods green cardamom or
    ¼ tsp cardamom powder
  • To make Gulab Jamun:
  • 1 cup milk powder
  • 6 tbsp all purpose flour
  • 1 tbsp ghee
  • 2 tbsp milk
  • 1 tbsp yogurt
  • 1/8 tsp baking soda
  • Oil for deep frying
  • 1/2 cup strawberry puree
  • 1 cup sliced strawberries
  • 1 cup heavy cream for whipping
  • 2 tvs chopped pistachios for garnishing
  • Some organic roses for garnish
Dahi Kale Pakora Chaat:
  • Ingredients for Dahi Kale Pakora Chaat:
  • Kale pakora
  • Salt, to taste
  • ½ red onion chopped
  • 1 teaspoon chaat masala
  • ½ teaspoon red chili powder
  • Aloo Sev
  • 2 medium boiled potatoes, diced
  • 2 tablespoons cilantro chopped
  • 1 tablespoon roasted cumin
  • 2 tablespoon pomegranates
  • ½ cup black garbanzo, soaked and boiled with salt
  • ½ cup heirloom cherry tomatoes, assorted colors
Lemon Yogurt :
  • Ingredients for Lemon Yogurt:
  • 2 cups of yogurt
  • 1 lemon, juiced and zested
  • Sugar to taste
  • Salt, to taste
Tamarind Chutney :
  • Ingredients for Tamarind Chutney:
  • ½ teaspoon roasted cumin powder
  • 1 cup light brown sugar
  • Salt to taste
  • ½ cup tamarind pulp
  • 1 ½ cup water
  • ½ teaspoon ginger powder
  • ¼ teaspoon red chili
Mango Mint Chutney:
  • Ingredients for Mango Mint Chutney:
  • 1 cup mango pulp
  • 1 cup mint leaves
  • 2 cups cilantro
  • 1 teaspoon chaat masala
  • 1 teaspoon cumin
  • 1 green chili
  • Juice of 2 limes
  • Salt to taste
Kale Pakora:
  • Ingredients for Kale Pakora:
  • 1 teaspoon chaat masala
  • 1 teaspoon red chili powder
  • 4 oz chickpea flour (besan)
  • 1 teaspoon powdered turmeric
  • 1/2 cup vegetable oil
  • 1 teaspoon carom seeds(Ajwain)
  • 1 lb kale
  • 3.5 tbsp rice flour
  • Salt as required
  • 3 cups cold water
  • 2 tbsp corn flour
  • Water as required
Thandai Masala:
  • Ingredients for Thandai Masala:
  • 1/4 cup pistachios
  • 1/4 cup cashews
  • 1/4 cup almonds
  • 2 tbsp melon seeds
  • 2 tbsp white poppy seeds
  • Pinch of saffron
  • 1/4 tsp ground nutmeg
  • 1/4 cup sugar
  • 3 peppercorns
  • 1/2 tsp fennel seeds
  • 1 tbsp milk powder
  • 2 tsp dried rose petals
  • 1 tsp cardamom powder
Panna Cotta:
  • Ingredients for Panna Cotta:
  • 2 tbsp thandai masala
  • 1/2 tsp agar agar powder
  • 1 cup heavy cream
The Celebration:  Vaisakhi, Tamil New Year, Gudi Padwa, Ugadi, Pahela Baishakh
Sarson ka Saag Spanakopita:
  • Ingredients for Sarson ka Saag Spanakopita:
  • 1/2 lb frozen fenugreek leaves (1/4 kg)
  • 2 serrano chillies, thinly slices
  • 1 lb. phyllo pastry sheets (1/2 kg)
  • 1 cup ricotta or cottage cheese
  • 1 tbsp grated garlic
  • 1/4 cup butter, melted
  • 1/4 cup olive oil
  • 1 lb mustard greens washed and chopped fine (1/2 kg)
  • 1 lb spinach washed and chopped fine (1/2 kg)
  • Salt and freshly ground black pepper to taste 
  • 1 tbsp besan/chick pea flour/maize flour
  • 2-3 tbsps ghee (clarified butter)
  • 1 tbsp grated ginger
  • Salt to taste
  • 1 large onion chopped
  • 1 cup grated paneer
  • 1 tsp garam masala powder
Bhapa Doi Brulee :
  • Ingredients for Bhapa Doi Brulee :
  • 1 1/2 cup desi hung curd
  • 1 cup milk
  • 1 can condensed milk
  • 1 pinch saffron
  • 1 tsp cardamom powder
  • 4 tbsp pistachios - chopped
Rose  Sandesh Crumb:
  • Ingredients for Rose  Sandesh Crumb:
  • Soft paneer made from 1 lt milk
  • Powdered sugar 1/3 cup
  • Rooh Afza 2 tbsp