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Ingredients:

1 - cup Methi (Fenugreek Leaves), chopped
2 - Aloo (Potatoes)
3 tsp - Moong Dal
tsp - Oil
tsp - Jeera (Cumin Seeds)
tsp - Lal Mirch (Red Chili) Powder
tsp - Dhanya (Coriander Seed) Powder
tsp - Haldi (Turmeric) Powder
tsp - Amchur (Dry Mango Powder) 
tsp - Garam Masala
To taste - Salt
A pinch - Hing (Asafoetida)

Method:

1. Saut jeera in  oil in a pan.
2. Cut the aloo into cubes.
3. Add all spices, aloo, chopped methi and soaked moong dal in the pan and fry well.
4. Cover with a lid and cook till potatoes are done, serve hot 
                          
Sarson ki Kadhi 

Ingredients:

2 cups - Amul Masti Dahi (Curd)
1 cup - Water
cup, plus 5 tsp - Besan (Gram Flour)
1 cup - Sarson ke Patte (Mustard Greens), chopped
1 - Lemon
For frying - Oil
2 - Lal Mirch (Red Chilies) 
A pinch of - Hing (Asafoetida)
tsp - Methi Dana (Fenugreek Seeds) 
tsp - Haldi (Turmeric) Powder
tsp - Lal Mirch Powder (Red Chili) Powder
tsp - Dhanya (Coriander Seeds) Powder
tsp - Garam Masala
To taste - Salt
4  flakes - Lehsun (Garlic)

Method:

1. To make the bhajiyas: Chop the lehsun and lal mirch.
2. Mix cup besan, chopped sarson, chopped lehsun, lal mirch powder and salt in a bowl. Add a little water to form a bhajiya (fritter) batter. 
3. Heat oil in a kadai and fry bhajiyas till golden.
4. To make the kadhi: mix Amul dahi with 5 tsp besan, haldi and water. 
5. Pour the mixture into a pan to cook.
6. When the sauce thickens, fry garlic, lal mirch, hing and salt in a little oil.
7. Pour the fragrant oil mixture into the sauce and stir.
8. Once the sauce is ready add  bhajiyas and serve hot.

Ingredients:

For the pizza dough

1/3 cup - Jawar ka Atta (Sorghum Flour)
1/5 tbsp - Gehu ka Atta (Whole Wheat Flour) 
1/3 cup - Maida (Refined Flour)
1/3 cup - Makkai ka Atta (Corn Meal)
1/3 cup - Ragi ka Atta (Finger Millet Flour)
1/3 cup - Bajre ka Atta (Pearl Millet Flour)
1 - Onion, finely chopped
2 tbsp - Hara Dhaniya (Fresh Coriander), finely chopped
5g - Garlic
tsp - Garam Masala
tsp - Lal Mirch (Red Chili) Powder
tsp - Jeera (Cumin) Powder
As required - Oil
To taste - Salt

For the sauce

10g - Kokum
50g - Goda Masala

For the topping

4 cubes - Amul Processed Cheese
1 pack - Amul Cheese spread
1 - Onion, finely chopped
10g - Garlic, chopped
tsp - Jeera
1 head - Broccoli
1 - Red Capsicum, chopped
1 - Green Capsicum, chopped
1 - Yellow Capsicum, chopped
12 - Button Mushrooms
100g - Fresh Coconut, grated
1 tbsp - Dried Basil
1 tbsp - Thyme
1 tbsp - Oregano
100g - Peanuts

Method:

1. To make the dough combine chopped onion, coriander, garlic with maida, makkai, bajra, ragi, jawar and gehu flour. 
2. Add water and oil to bring it all together. 
3. Add salt, garam masala, lal mirch powder and jeera powder. 
4. Roll into a 10" round and roast on a tavaa.
5. To make the sauce, fry goda masala and chopped kokum with a little water.
6. To make the topping put some oil in a pan and then add jeera, onion, garlic, and fry till golden brown. 
7. Add chopped yellow, red and green bell pepper, mushroom and broccoli.
8. Season with thyme, oregano or dried basil. Saut the vegetables till cooked.
9. Add Amul cheese spread to finish.
10. Assemble the pizza by spreading the sauce on the base and then add the sauted vegetable and grated processed cheese. Cover with a lid on the pan so that the cheese melts. 
11. To garnish sprinkle crushed roasted peanuts and grated roasted coconut over the top.

For the Tandoori Chicken:

2 - Onion
5-6 - Tomatoes
1 small - Red Bell Pepper (Capsicum)
4 cloves - Lehsun (Garlic)
1"piece    - Adrak (Ginger)
4 - Chicken Drumsticks 
2 tsp - Kasuri Methi (Dried Fenugreek Leaves)
tsp - Lal Mirch (Red Chili) Powder
2 tbsp - Amul Fresh Cream 
2 tbsp - Amul Butter
To taste - Salt
2 tsp - Sabut Dhanya (Coriander Seeds)
2 tsp - Jeera (Cumin Seeds)
2 tsp - Chotti Elaichi (Green Cardamom), crushed
2 - Badi Elaichi (Black Cardamom)
2 - Tej Patta (Bay Leaves)
7 - Kaju (Cashews)

For the Chicken Roulade:

1 - Chicken Breast
200g - Amul Paneer (Cottage Cheese)
1 tsp - Kasuri Methi (Dried Fenugreek Leaves)
2 tsp - Methi (Fresh Fenugreek Leaves)
To taste - Salt
tsp - Kali Mirch (Black Pepper)
1 tsp - Jeera (Cumin) Powder
1 tsp - Ajwain (Carom Seed) Powder
2 - Laung (Cloves)
1 - Green Apple
2 - White Onions
5 cloves - Lehsun (Garlic)
1 slice - Red Bell Pepper
1 slice - Yellow Bell Pepper
To taste - Mustard Paste
To taste - Amul Fresh Cream
1 tsp - Lemon Juice                                

For the Poached Chicken:

2 - Chicken Drumsticks
For Poaching - Amul Ghee
1 - Jeera (Cumin Seeds)
tsp - Ajwain (Carom Seeds)
2 - Lehsun (Garlic)
tsp - Kali Mirch (Black Pepper), crushed
2 tbsp - Amul cream
2 cloves - Lehsun (Garlic)
To taste - Salt

Method:

1. To make the tandoori chicken: Roast Tomatoes, onion, Garlic, Ginger, Red bell pepper till the skin wrinkles and browns. 
2. Scrape off the browned parts of the skin and chop roughly.
3. Grind the roasted ingredients together with roasted kaju.
4. Sieve the mixture to get rid of lumps.
5. Dunk the chicken drumsticks in the mixture and add salt, lal mirch powder and set aside to marinate for 15 minutes.
6. In a pan roast jeera, dhanya, chotti elaichi and badi elaichi with chopped onion for 4 to 5 minutes till it turns golden brown. 
7. Add the marinated chicken (keep the marinating liquid aside for later) and saut it for another 5 minutes. 
8. Take out the chicken drumsticks and set aside
9. Grind the remaining spices in a mixer and sieve it and mix with the remaining drumstick marinating liquid.
10. Pour the mixture into a kadai, place over a low flame and add chicken.
11. Add kasuri methi, Amul Fresh Cream, Amul Butter and simmer for 10 minutes till the chicken is tender.
12. To make the chicken roulade: Cut a fine chicken fillet from the chicken breast and tap it to flatten with the back of the knife.
13. Marinate with salt, lemon juice, ajwain, jeera powder and a little oil and set aside for 5 minutes.
14. Grind the remains of chicken breast with lehsun and sieve it.
15. Season this mixture with kasuri methi, fresh methi, salt, kali mirch, ajwain, jeera, chopped onion, chopped green apple, chopped red bell pepper and spread it on the marinated chicken fillet.
16. Roll the marinade into the chicken fillet (like you would a roti).
17. Wrap the rolled fillet securely in cling wrap and put it in boiling water for 15 minutes.
18. Remove from the pot and rest for another 10 minutes. Cut it roundels.
19. Whisk together mustard paste, crushed garlic and cream to make a dip.
20. Serve the chicken with the dip.
21. To make poached chicken: Heat ghee in a pan and add all ingredients.
22. Cook till tender.
23. Blend together Amul cream, crushed lehsun, salt to make a dip..
24. Serve the chicken with the dip.

Ingredients:

4 - Bhavnagari Mirchi (Bhavnagari Chilies)
2 - Lemons
2 - Carrots
1 tsp - Adrak (Ginger), grated
2 tsp - Lehsun (Garlic), grated
3 - Amla (Indian Gooseberry)
2 tsp - Besan (Gram Flour)
2 - Mooli (White Radish), including the leaves
tsp - Lal Mirch (Red Chili) Powder
To taste - Jeera (Cumin Seeds)
tsp - Kalaunji (Nigella Seeds)
tsp - Hing (Asafoetida)
4 tbsp - Sarson ka Tel (Mustard Oil)
To taste - Salt
tsp - Rai (Mustard Seeds)

Method:

1. Mix besan, some of the chopped carrot, mooli leaves, lal mirch powder, hing and kalaunji.
2. Add half the grated adrak and half the grated lehsun, jeera and water and mix well to make a smooth batter. 
3. Heat a little sarson ka tel in a pan and spread the batter on it to make a thick pancake. Turn over and cook till both sides are done.
4. When the pancake is done, remove from flame.
5. In another pan, heat sarson ka tel and saut whole amla in it till the tangy bitter flavor is reduced a little.
6. Using a knife make four slits in the top of the amla and pull apart gently to form a flower.
7. Slice some more carrot and mooli and saut it in sarson ka tel.
8. Add the remaining adrak, lehsun, rai and a little jeera.
9. Add grated amla and saut 
10. Stuff it in the cored amla.
11. Make a side salad with sliced mooli, carrot.
12. Heat rai, jeera and sarson ka tel and pour over the salad.
13. Squeeze a little lemon over it and serve with the pancake and stuffed amla.

Ingredients:

For the Suji ka halwa:

20 g - Suji (Semolina)
22g - Sugar
5g - Amul Ghee (Clarified Butter) 
1g - Kesar (Saffron) 
10g - Kaju (Cashews) 
10g - Pista (Pistachio) 
10g - Badam (Almonds) 
10g - Chironji 

For the Besan ke Gatte:

25g - Besan
10g - Dhanya (Coriander Seeds) 
To taste - Salt 
1/8 tsp - Hing (Asafoetida)
  tsp - Lal Mirch (Red Chili) Powder
30ml - Sarson ka Tel (Mustard Oil) 
6.5g - Tomato 
6g - Jeera (Cumin Seeds) 
6g - Madras Onions (Shallots) 
4g - Hara Dhanya (Coriander) 

For the pulao:

30g - Rice 
Few strands - Kesar (Saffron)
5g - Amul Ghee (Clarified Butter)
To taste - Salt
5g - Onion
10g - French Beans 
12g - Chotta Gajar (Baby Carrots) 

For the Sukhto: 

5g - Kasundi 
As required - Sarson ka Tel (Mustard Oil)
15g - Karela (Bitter Gourd) 
10g - French Beans 
12g - Chotta Gajar (Baby Carrots) 
20 g - Phool Gobi (Cauliflower) 
tsp - Lal Mirch (Red Chili) Powder
15g - Saboot Lal Mirch (Whole Red Chilies)
5g - Amritsari Dal Wadi 

For the Panchphoran:

5g - Jeera (Cumin Seeds)
5g - Methi Dana (Fenugreek Seeds)
10g - Saunf (Fennel) 
5g - Rai (Mustard Seeds)                                     
6g - Kalonji (Nigella Seeds) 

For the khajur Chutney:

Few - Lotus Stem Peels
Few - Carrot Peels
8g - Khajur (Dates)
To taste - Salt
To taste - Sugar
tsp - Lal Mirch (Red Chili) Powder
Few - Pistas (Pistachio)

For the Mint Raita:

Few leaves - Pudina (Mint) 
1 tbsp    Amul Masti Dahi (Curd) 
To taste - Salt

For the Lehsuni Spinach:

20g - Palak (Spinach) 
2 cloves - Lehsun (Garlic) 
To taste - Salt
To taste - Jeera (Cumin Seeds)
6.5g - Tomato 
5g - Onion, chopped
1/8 tsp - Hing (Asafoetida)    

For the Spinach Papad:

10g - Besan
10g - Spinach
To taste - Salt
For sprinkling - Kala Namak (Black Salt)
For sprinkling - Hing (Asafoetida)

For the kamal kakdi Chips:

15g - Kamal Kakdi (Lotus Stem) 
To taste - Salt 
tsp - Lal Mirch (Red Chili) Powder
For sprinkling - Kala Namak (Black Salt)
For sprinkling - Hing (Asafoetida)

For the Kahwa Tea:

10g - Strawberry and Mango Tea 
1 - Lemon Slice
Few Strands - Saffron
To taste - Jeera (Cumin Seeds)

For the Poori:

20g - Gehu Ka Atta (Whole Wheat Flour) 
To taste - Salt
To taste - Hing (Asafoetida) 
8g - Ajwain (Carom Seeds) 
As required - Groundnut Oil

For the Paratha:

20g - Gehu Ka Atta (Whole Wheat Flour) 
To taste - Salt
To taste - Hing (Asafoetida) 
8g - Ajwain (Carom Seeds) 
10g - Amul Ghee (Clarified Butter)

For the Khatti Rajma:

30g - Rajma (Red Kidney Beans)
1 small ball - Imli (Tamarind)
1 flake - Lehsun
To taste - Jeera
10g - Onion

Method:
 
1. To make the suji ka halwa: Roast the Suji in melted ghee, adding only a little at a time so that all the suji is roasted well and doesn't burn.  
2. Keep sauting until it turns a lovely golden colour.
3. Add a cup of water with sugar dissolved in it.
4. Infuse some kesar in a little lukewarm water,
5. Pour the kesar water over the suji for colour and add kesar strands and dry fruits to garnish.

6. To make the besan ke Gatte:  Mix besan with hing, salt, lal mirch powder, crushed saboot dhanya.
7. Add a little water and bring the dough together.
8. Boil water in a pot or deep pan, make small balls (gatte) of the dough and put it in boiling water to cook.
9. Heat sarson ka tel in a kadhai and add jeera.
10. Saut the jeera till it begins to crackle. 
11. Add chopped Madras onion and chopped tomato.
12. Sprinkle with more lal mirch powder and salt.
13. Add water to the leftover besan mixture and pour over the onion and tomato mixture to make a Kadhi.
14. Add the balls (gate) to the kadhi and garnish with chopped hara dhanya.

15. To make the pulao: Boil rice.
16. Add Kesar strands at the end along with a pinch of salt.
17. Strain and set aside.
18. Heat ghee in a pan and saut onions until golden brown.
19. Peel the carrots and reserve the peels.
20. In another pan, saut gajar and French beans.
21. Mix rice with the vegetables and top with the brown onions.

22. To make the sukhto: Temper the panchphoran spices in some sarson ka tel. 
23. Add kasundi and saut some more.
24. Saut chopped gajar, karela, phool gobi and French beans together. Add lal mirch powder and salt.
25. Pour some water and bring to boil. Add the wadi at the end.

26. To make Khajur ki Chutney:  Grind khajur together with leftover peels to make chutney.
27. Add salt, sugar and red chilli powder.
28. Garnish with chopped pista for crunchiness. 

29. To make the Mint Raita: Grind mint into a paste.
30. Whisk the Amul dahi incorporate the mint paste and salt.

31. To make Lahsuni Spinach.: Blanch spinach and chop. 
32. Stir fry with finely chopped lehsun, jeera, hing, onion and tomato and salt.

33. To make Spinach leaves papad: Make a batter of the besan and water.
34. Dip the spinach leaves in the batter and deep fry just until crisp.
35. Remove and sprinkle with kala namak and hing.

36. To make kamal kakdi chips: Peel Lotus stem and soak in water for some time.
37. Cut into thin slices.
38. Mix with salt, red chilli powder, hing.
39. Deep fry and sprinkle with kala namak and a pinch of hing.

40. To make the kahwa tea:  Boil water and infuse the tea bag.
41. Roast and grind jeera and add to the tea. Squeeze lemon juice and sprinkle saffron and let it cool.

42. To make poori: Add water to the atta and bring together with hing, salt and ajwain.
43. Roll out and shallow fry in Groundnut oil.

44. To make the paratha: Knead the dough with Ajwain and kala namak.
45. Roll out into a square roast on a tawa with desi ghee.

46. To make kahtti rajma:  Boil rajma.
47. In a little oil, make a tadka of jeera, lehsun and onion.
48. Add tamarind pulp and cook till done.

49. Serve in a metal or brass thali.