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Ingredients:

1Nos - Chicken Breast
3 Nos - Mushroom
1 Cup - Spinach
As per taste - Salt
1tblspn    - Red bell pepper (chopped)
1tblspn    - Yellow bell pepper (chopped)
cup - Processed cheese
1 cup - Curd
cup - Cream
1tspn - Ginger
1 - Garlic
1 - Star anise
1-2 - Tej patta
8 - Timur
2tblspn    - Gond
5 - Cherry tomato
3 florets - Broccoli
1 - Carrot
3 florets - Cauliflower
1tblspn    - Red chilli
1tspn - Turmeric
1tspn - Dhania
3 - Green cardamom
Bamboo pole (for cooking )
Banana leaf
Oil for frying and cooking
Mint leaves (Shredded)

Method:

1. Take a chicken and with the help of all purpose knife make a cut inside it and make a pocket in chicken breast and marinate it with salt mint and oil and keep it for 15 mins.
2. On the other hand saut mushroom and spinach simultaneously with salt and timur. 
3. Add for seasoning cool it. And add grated processed cheese to it .
4. Stuff the filling in breast chicken pocket 
5. Now wrap it in banana leaf 
6. Put in a bamboo add some banana folded lead and then add cup of water
7. Make dough seal the bamboo from its open end
8. Put in a angithi of coal and leave it for 25 mins and keep the bamboo rotating
9. While chicken is cooking blanch the vegetable and cool it in ice for a while.
10. Take a pan add dry khada masala's and add ginger garlic saut for a while 
11. Add onion saut add dry masala's and water and cook it.
12. Remove from gas add cream and again put on flame 
13. stir with gond powder and cook it nicely as oil come on the surface and finished it with cream and strain now toss the veggies with seasoning.
14. In a plate put vegetables in a side chicken and curd gravy serve hot.

5 - Eggs
1 - Kairi (Raw Mango), peeled and shredded
1 cup - Rice
3 tsp - Jeera (Cumin) Powder
1 tsp - Oregano
1 cup - Amul Paneer (Cottage Cheese)
4 cloves of Garlic
2 - Lal Mirch (Red Chilies), crushed
1 head of Lettuce
1 tsp - Lal Mirch (Red Chili) Powder
1 tsp - Haldi (Turmeric)
1 tsp - Garam Masala
As Required - Oil 
To taste - Sugar
To taste - Salt

Method:

1. Boil rice till cooked.
2. Separate the yolks of 4 eggs and mix with paneer, a teaspoon of jeera, lal mirch powder, a pinch of haldi and salt and roll it into a ball. 
3. Stuff the egg ball with kairi. Saut it with sugar, jeera powder, garlic and red chillies. Finally, coat it with boiled rice.
4. Take a pan; add oil, jeera, garlic, kairi and sugar. Saute till the sugar melts and then add garam masala, lal mirch, haldi and oregano to make a sauce.
5. Hard boil the remaining egg and cut into cubes.
6. Serve the egg cutlet with the sauce. Garnish with a crisp green lettuce and a dice boiled egg.

Ingredients:

For the dalchini and walnut cake:

115g - Maida (Refined flour)
85g - Cake Margarine
2 - Eggs
115g - Castor Sugar
Half - Vanilla Bean, split and seeds scraped out
tsp - Baking Powder
tsp - Dalchini (Cinnamon) Powder
50g - Akrot (Walnuts), chopped into small chunks
As required - Amul butter, Softened for greasing
1 sheet - Butter Paper
2 - Silicon (or any type) pastry brush, to grease cake mould
1 - Cake Mould (4.5")

For the elaichi cake:

115g - Maida (Refined flour)
85g - Cake Margarine
2 - Eggs
115g - Castor Sugar
Half - Vanilla Bean, split and seeds scraped out
tsp - Baking Powder
1 tsp - Elaichi Powder
As required - Amul butter, Softened for greasing
1 sheet - Butter Paper
2 - Silicon (or any type) pastry brush, to grease cake mould
1 - Cake Mould (4.5")

For the icing layers:

2 - Apples, finely chopped
200g - California Grapes, deseeded and julienned
1/2 tin - Pineapple, chopped
1 tbsp - Khus Syrup
50g - Mango Pulp
2tbsp - Coffee Powder
250g - Amul Cheese, grated
250g - Coconut Powder
500ml - Whipped Cream
2 tbsp - Marmalade
6kg - Sugar Paste
As Required - Glycerine 
Corn Flour for dusting
As required - Lemon Juice 

For 1kg butter cream:

700g - Icing Sugar 
350g - Margarine or Butter

For 1kg royal icing:

1 kg - Icing Sugar 
4 - Egg Whites

Equipment:

1 bottle - Lemon Food Colour
1 bottle - Violet Food Colour
1 bottle - Blue Food Colour
1 bottle - Tomato Red Food Colour 
1 bottle - Green Food Colour
1 - 10-mt roll of 1 inch purple ribbon
1 - Six layer cake stand
20 - Peach sugar work pearls
1 - Fondant flower cutter set
1 - Fondant work tool set
4 - Sponges for gum paste work
2 - Bread cutters
1 pair - Scissors
2 - Cooling racks
1 - Fondant ironing tool
7 - Palette knives
1 - Large sieve
2 - Small strainers
1 bowl - Boiling water
2 rolls - Aluminium foil
1 roll - Cling film
1 - Hand mixer
1 - Paint brush
2 - Piping bags

Method:

1. To make the dalchini and akrot cake: Preheat the oven to 200Celsius.
2. To make the batter for your cake, soften margarine at room temperature in a large bowl and then cream it with the hand mixer. 
3. Sieve castor sugar and add it a little at a time to the margarine and continue to cream these together moving the hand blender in a clockwise direction. 
4. Beat eggs till frothy.
5. Add the beaten eggs to the creamed butter and sugar. 
6. Sieve together baking soda and maida.
7. Fold the maida into the margarine mixture a little at the time until the batter is smooth and fluffy.
8. If the batter is too tight, add a little milk until the batter reaches dropping consistency (it should still be thick but should fall off your spoon easily). 
9. Split and scrape out the vanilla beans and add these to the batter for flavour. Mix well.
10. Add the dalchini powder and akrot.
11. Pour out the batter. It should fill around 3/4th of the of the cake mould.
12. Place the mould in oven and turn the temperature down to 180. 
13. Check the cake after 20 minutes. If you find that the top layer is getting too brown, cover with aluminium foil and put it back in the oven to bake for another 5 to 10 minutes or until done. 
14. To test if the cake is done, pierce the centre with a toothpick or skewer. If the skewer comes out clean, the cake is ready to be taken out of the oven.
15. When the cake is done, remove from the oven and cool on a rack until they reach room temperature. 
16. To make the elaichi flavoured cake: Repeat the whole process, but instead of dalchini, use elaichi powder.
17. When the cakes have cooled remove the cakes from the moulds and place each cake on a cake stand. 
18. Cut each cake horizontally through the centre to get two equal halves. Let it cool for some time. 
19. Make a mixture of sugar and water and sprinkle over the two halves of the cake so that they remain moist. 
20. To make the coffee marbled cake: Brew strong black coffee.
21. Drizzle 4 tbsp of the coffee over the cut side of one of your cakes to make a random design.
22. Keep for a while and then spread with icing and bring together.
23. To make the butter cream: Using a hand mixer or a whisk, blend together icing sugar and margarine (or butter).
24. Blend until fluffy and sugar has melted. You can add any flavours, chopped fruit or syrups you like to the butter cream.

Butter cream flavours:

- Pineapple – First layer from the bottom
- Apple + cinnamon 2nd layer
- Khus + Grapes 3rd layer
- Mango 4th layer
- Whipped Cream + Cheese + coconut 5th layer
- Coffee (marble cake) 6th layer

25. To make the Royal icing: Beat egg whites until the mixture is so stiff that you can hold the bowl over your head without any of the mixture spilling out. 
26. Add icing sugar and continue to mix until smooth icing forms (you can add a little lime juice to whiten your icing further).
27. Now spread the butter cream over the cut side of each cake with a palette knife. 
28. Re-join the two halves and ice over the top.
29. After assembling the cake and icing it with flavoured butter cream of your choice, cover each layer with fondant. 
30. For your fondant knead the sugar paste until soft or use Glycerine and lemon juice to bind. 
31. Use icing sugar for dusting.
32. Roll out the fondant using large rolling pins according to size of your cake.
33. Fold the rolled fondant onto your rolling pin and roll it out over your cake. 
34. Even out with fondant iron. Use corn flour for dusting and binding. 
35. Use the tool kit to create sugar paste flowers and other garnishes.
36. Place all the cakes on the stand and garnish with sugar paste flowers and butterflies.
37. Add details with royal icing. 
38. Paste the ribbon onto the base of each cake and make a large bow.  Your 6 tier Cake is ready!

TIP: To give your butter cream icing a shiny and even texture, dip your palette knife in hot water and wipe it once in a while. This will make the layers smooth, shiny and even.

Pizza Dough:

1 - cup whole wheat atta
1 - cup rice flour
1 - cup toor dal, powdered
1 - tbsp Amul Masti Dahi
1 - tbsp Amul Ghee
tsp - baking powder
Salt to taste

Coconut Chutney:

- tsp mustard seeds
6 - curry leaves
A - pinch of hing
1 - cup Fresh grated coconut
1 - tbsp Channa dal
7 - Madras onions
3 - Medium sized tomatoes
2 - cloves garlic

Tomato Puree:

3 - Tomatoes
1 - tbsp sugar
- tsp mustard seeds 
5 - curry leaves
5 - whole red chillies 
A pinch of hing

Toppings:

2 cups of onion, capsicum, yellow and red bell peppers, cabbage and tomato
50g Amul Pizza Cheese
50g Amul Gouda

Method:

1. To make the dough, mix together the atta, rice flour, toor dal, ghee, dahi and baking powder and knead with lukewarm water. Rest for 15 minutes and then roll out into a thick pizza base.
2. For the coconut chutney, put the mustard seeds, curry leaves, hing and ghee in a pan for tempring, then add the grated coconut, channa dal, Madras onions tomatoes and garlic and fry for 5 minutes, cool the mixture and blend into a fine paste.
3. For the tomato puree, put ghee in a pan and add curry leaves, mustard seeds, whole red chilli  and chopped tomatoes and hing, cover the pan for 5 minutes over medium heat. Take off heat. When the mixture has cooled, blend it into a fine paste. 
4. Toss the vegetables with ghee and cook the pizza base on one side till golden. Flip the pizza base and spread the coconut chutney, tomato puree, vegetables and cheese on the golden side. Put little ghee in a pan and roast the uncooked side of the pizza base. Cover it for 5 to 6 minutes over a low flame till all ingredients are cooked and the cheese melts. Serve hot.

Ingredients:

Pizza dough:

3 tbsp - Jawari atta
5 tbsp - maida
1 tbsp - Baking powder
2 tbsp - Amul dahi
Coconut milk
Goda masala 
Salt to taste

Green Chutney:

1 bunch of coriander
8 - Red currants 
7 - cloves garlic
4 tbsp - red chilli powder
Sugar to taste
Mustard oil to taste
Salt to taste

Topping:

1 tbsp - Mustard seeds
1 cup - Curry leaves
tsp - Turmeric
1 tsp - Goda masala
2 tbsp - Coconut powder
1 - tomato
1 - capsicum
1 tsp - coriander powder
Chicken keema
Onions
Corn 

Method:

1. Make a dough with all the flour and combine with goda masala and coconut milk . Roll into a 10" round and roast on a taavaa.
2. For the sauce mix the coriander, garlic, red chilli, coconut powder, red currants, mustard oil and salt. Blend and spread over the pizza base.
3. To make the topping, saut the chicken keema with rai, curry leaves, coconut milk,  onions, tomato , goda masala and red chilli powder. Add capsicum and coriander powder. 
4. Add the chutney and topping to the pizza. Cover and roast. At the end sprinkle the amul cheese on the top of the Indian pizza.

For the cake:

5 kg - Unsalted Butter        
5 kg - Refined flour        
5 kg - Castor sugar        
87 - Eggs            
21 tsps - Baking powder        
500 gm - Tea            
100 gm - Ginger            
50 gm - Cardamom        
5 sticks of Cinnamon        

Butter cream:

3.5 kg - Unsalted butter        
7 kg - Icing sugar        
Orange jest of 25 oranges
Garnish fondant

Method:

1. Pre heat the oven at 180 degrees Celsius.
2. Bring 2 litres of water to boil in a big sauce pan, add the tea and allow to brew. Strain out the tea leaves and add crushed ginger, cinnamon, cardamom and boil for 20 minutes. Strain and set aside.
3. For the batter, Cream the butter with the hand mixer or cake mixer. When it is smooth slowly add the castor sugar a little at a time. Continue beating till all the sugar is added 
4. Now add the eggs one at a time, beating all the while.
5. Sieve the baking powder and refined flour together. Slowly fold the refined flour into the butter and egg mixture with a spatula. Now add tea syrup till the batter is of dropping consistency.
6. Grease the cake moulds with butter. Line with butter paper. Pour the batter in the moulds. And put them in oven for 30 to 75 minutes

For the butter cream

7. Cream the butter with the hand mixer and add icing sugar to it slowly. Beat till creamy and the colour has lightened. Add orange jest. Set aside

Cake garnish

8. Use a sugar paste flower making tool kit to make flowers and other garnishes out of sugar paste.
9. When the cake is baked, de-mould it when cool cut through the centre to get two halves. Put some sugar syrup on to the two halves to moisten the cake.
10. Ice the cut side of the two halves of each cake with buttercream and rejoin again.  
11. Now roll out the fondant according to the size of each cake and cover each cake. Smooth out the creases with a plastic fondant iron.
12. Place the cakes on the cake stand and decorate with sugar paste garnishes.

Ingredients:

4 - Chicken Breast
100g - Amul Masti Dahi
3 - Onions
1 tbsp - Ginger-Garlic, Chopped
2 - Red Chillies
1 cup - Amul curd
A few drops - Vanilla essence
1 cup - Amul Milk
3/4 cup - White butter 
3/4 cup - Caster sugar
6 tbsp - Cocoa powder

Method:

1. Preheat oven to 170C. Grease a cake tin and line it with butter paper. Mix the chocolate chips with cherry filling and keep aside.
2. Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm.
3. Whisk the curd, caster sugar, butter and vanilla essence together till smooth and frothy.
4. Fold in the flour mixture alternating with milk. Mix quickly but gently to a smooth batter.
5. Pour into well-greased muffin moulds and spoon chocolate chips & cherry filling mixture in the centre and bake on the centre rack for 8 minutes.
6. Check the cake, remove cake from the oven and after a few seconds, demould it and serve.

Ingredients:

1 cup - Methi (Fenugreek Leaves), chopped
2 - Aloo (Potatoes)
3 tsp - Moong Dal
1/2 tsp - Oil
1/2 tsp - Jeera (Cumin Seeds)
1/4 tsp - Lal Mirch (Red Chili) Powder
1/2 tsp - Dhanya (Coriander Seed) Powder
1/2 tsp - Haldi (Turmeric) Powder
1/4 tsp - Amchur (Dry Mango Powder) 
1/4 tsp - Garam Masala
To taste - Salt
A pinch - Hing (Asafoetida)

Method:

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

Ingredients:
2 cups - Amul Masti Dahi (Curd)
1 cup - Water
1/2 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)
1/2 tsp - Methi Dana (Fenugreek Seeds) 
1/2 tsp - Haldi (Turmeric) Powder
1/2 tsp - Lal Mirch Powder (Red Chili) Powder
1/4 tsp - Dhanya (Coriander Seeds) Powder
1/4 tsp - Garam Masala
To taste - Salt
4 flakes - Lehsun (Garlic)

Method:

1. To make the bhajiyas: Chop the lehsun and lal mirch.
2. Mix 1/2 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. Put the bhajiyas in the sauce and serve.

Ro ki Kheer 
                                  
Ingredients:

4 cups - Amul Gold Doodh (Milk)
1/4 cup - Rice
2 cups - Sugarcane Juice
3 - Chotti Elaichi (Green Cardamom)
1/2 cup - Jaggery
1 cup - Assorted Dry Fruits

Method:

1. Reduce Amul milk in a large pan.
2. When it has thickened slightly, add soaked rice and crushed choti elaichi.
3. When the rice has cooked and the milk has thickened, add the jiggery and Ro to it and mix well.
4. Garnish with dry fruits.

Desi Chicken 
                                   
Ingredients:

200g - Chicken, boneless, cut into pieces
2 cups - Amul Masti Dahi
4 - Tomatoes, grated
2 - Onions, grated
1" piece - Adrak (Ginger)
3 flakes - Lehsun (Garlic)
2 tsp - Methi Dana (Fenugreek)
2 tsp - Lal Mirch (Red Chili) Powder
5 tsp - Bhuna Jeera (Roasted Cumin Seeds)
1 cup - Amul Fresh Cream
3 tsp - Giner-Garlic paste
200g - Hara Dhanya (Fresh Coriander)
5 - Hari Mirch (Green Chilies)
3 tsp - Garam Masala
3 - Lemons
To taste - Butter
To taste - Salt
As required Oil
A length of Malmal (Muslin Cloth)
1 - Sigdi (Coal Barbeque)
2 kg - Charcoal 

Method:

1. Hang the Amul dahi in a length of malmal over a sink for at least 90 minutes to allow most of the moisture to drain out.
2. Marinate the chicken in 1 cup hung curd, Amul fresh cream, finely chopped hari mirch, hara dhaniya, ginger-garlic paste, lemon and a half of all the spices.
3. Roast the chicken on a sigdi over burning coals. 
4. Baste regularly with soft butter.
5. Saut grated onion and chopped lehsun till brown and then add grated tomato and all the remaining spice. 
6. Serve the chicken with the onion and tomato relish.

Smoked Lassi
                                   
Ingredients:

2 cups - Amul Masti Dahi (Curd)
As desired - Water
3 tsp - Bhuna Jeera (Roasted Cumin Seeds)
3 - Hari Mirch (Green Chilies)
1" piece - Adrak (Ginger)
To taste - Salt
3 tsp - Amul Ghee
Few lumps - Charcoal

Method:

1. Whisk Amul dahi with water, jeera, chopped hari mirch, finely chopped adrak and salt.
2. Pour the whisked lassi into a big bowl.
3. Float a small clean metal bowl in the mixture. 
4. Light a piece of charcoal on the stove over an open flame.  Wait till most of it has caught fire.
5. Place the lit charcoal in the floating bowl and put a blob of Amul ghee over it.
6. When it starts to smoke, quickly cover the big bowl with a lid and set aside for 10 minutes for the flavor of the smoke to infuse in the lassi.
7. After 10 minutes remove the small bowl and pour the lassi into glasses and serve.
                          
Laccha Paratha & Mixed Vegetable Roti

Ingredients:

1 cup - Atta (Whole Wheat Flour)
1 cup - Maida (Refined Flour)
1 cup - Makki ka Atta (Corn Meal)
To taste - Salt
1 cup - Khoya (Milk Solids)
2 - Onions
200g - Hara Dhanya (Fresh Coriander)
2 flakes - Lehsun (Garlic)
1 - Mooli (White Radish) 
3 tsp - Lal Mirch Powder (Red Chili Powder)
3 tsp - Jeera (Cumin Seeds)
As Required - Amul Ghee

Method:

1. To make the laccha paratha: combine maida and half the atta with water and salt to form a dough.
2. Make balls of the dough.
3. Roll out each ball into a small roti-like shape. Spread khoya over it.
4. Fold the roti into pleats like you would do when making a paper fan. 
5. Twist the folded strip round and tuck one end under the other to form a circle. 
6. Roll out the circle into a paratha shape.
7. Roast the paratha on a hot tavaa. Add Amul ghee at intervals. The layers will separate slightly.
8. To make the mixed vegetable roti: Combine the remaining atta with makki ka atta and add chopped onion, lehsun, chopped mooli, jeera, lal mirch powder, salt and hara dhanya. 
9. Add a little water to form a dough.
10. Make balls of the dough and roll out into rotis. 
11. Roast on a tavaa, spread with ghee and serve.

Ingredients:

For the Pavlova:

4 - Egg Whites 
200g - Castor Sugar
1 tsp - Corn Flour
1 tsp - White Vinegar
1 tsp - Vanilla Essence

For the Rabdi:

4 - Oranges
1 lt. Amul Milk
200g - Sugar
200g - Mawa (Milk Solids)

For the lapsi:

200g - Gud (Jaggery)  
200g - Dalia (Broken Wheat)
250g - Amul Ghee (Clarified Butter)
50g - Gulkand  
2 tsp - Saunf (Fennel Seeds) Powder
2 tsp - Kaju (Cashews)
2 tsp - Badam (Almonds) 
2 tsp - Pista (Pistachios)  
3 - Roses
2 - Hapus Aam (Alphonso Mangoes), ripe
2 - Kiwis
Few - Black Grapes

For the Sugar Work:

As required - Castor Sugar

Method:

1. To make the pavlova: Preheat the oven to 180C.
2. Beat the egg whites with an electric beat. Add a little castor sugar at a time gradually as you beat.
3. Beat the mixture until it forms stiff peaks.
4. Add vanilla essence, corn flour and vinegar and mix gently. 
5. Draw circles on your butter paper. Place the butter paper on the baking tray so that the ink is facing downwards.
6. Spread the mixture with a spatula on the butter paper, using the circles as your stencil. 
7. Put your baking tray in the oven and turn the temperature down to 150C.
8. Bake until the top of the pavlova sets and cracks slightly (this should take around 40 – 45 minutes, but if your pavlova is large, it may take up to an hour or more. Check on your pavlova occasionally during the cooking time to make sure you have the desired results.)
9. When done, turn off the oven and leave the pavlova inside until it has cooled completely.
10. To make the rabdi: Boil milk and reduce it with mawa. Add sugar and stir to dissolve
11. Reduce your milk till you have a thick rabdi. Place in the freezer to chill.
12. Cut and shred the oranges and mix with the chilled rabdi.
13. To make the Lapsi: Heat ghee in a pan and add dalia and roast it a little till it turns a golden brown. 
14. Add water and let the mixture boil. Add the jaggery and cook until the mixture begins to leaves the sides.
15. Add a little mawa, saunf powder, crushed nuts, gulkand and rose petals.
16. To make Sugar work- Melt castor sugar in a non-stick pan and let it melt until golden (make sure you watch carefully so that it does not turn brown).
17. Using a spoon, drizzle the caramelized sugar on the silicon matt in a shape of your choice.
18. When the sugar has hardened, carefully de-mould it from the mat. 
19. Spread the lapsi in a circle on a plate and place the pavlova on top. 
20. Drizzle the rabdi over it. 
21. Garnish with sugar work, mango spheres and grapes.