Flavors of Togetherness

I
Quick Information
It is rather imperative to state the key factors that differentiate our
cookbook from the rest of the culinary clutter out there. We have embarked
on a gastronomic adventure, weaving together flavors, cultures, and the
essence of togetherness. This book is not just a compilation of recipes; it is a
sensory journey that will transport you to the heart of Indian culture and its
way of life.
Through the pages of this book, we aim to go beyond mere words on a
page and bring you a visual and sensual experience like no other. What
better way to explore a culture than through its cuisine?

II
Preface
The world seems to be cluttered with cookbooks, most of which
seem to be targeting the same niche. Before diving into all the recipes,
it is rather imperative to state the key factors that differentiate our
cookbook. Firstly, while the foundation of this book is that of a cookbook
(a book compiling a list of recipes and procedures to prepare them), this
book was written to be an exploration that will both visually and sensually
demonstrate Indian culture and way of life. I found that there is only so
much culture that you can display with a stringed series of words on a
page, so what better way to show culture than through a cookbook, where
readers can take their own taste buds on the exploration with them?
While this book is dedicated to displaying the Indian cuisine and
culture, I find it important to note that many readers may not already be
familiar with the type of food found in this cuisine. As such, a cookbook
containing traditional Indian meals may pose as a stark contrast to the
readers’ current cuisine, which isn’t the point of this book. Furthermore,
there are already countless books present showcasing Indian recipes. This
book attempts to introduce the Indian cuisine through adjusting already
familiar dishes, ultimately displaying the Indian cuisine subtly.
Additionally, this book was written with a heavy focus on promoting
family gatherings. Indian culture places a heavy emphasis on the
importance of family. Cooking is an activity that bring together any family,
as it is a task that can involve every single member of the family and
challenges them to work together and achieve an outcome that can be
enjoyed by everyone. As such, cooking was solidified as a perfect means
of displaying Indian culture, and all the recipes present in this book are
relatively simple so that all parts of the family can be engaged regardless
of cooking experience.

III
My name is Ronak Kothari, and I am the author of this cookbook.
If you couldn’t guess by now, I am Indian. On top of being Indian, I have
eaten food all my life. In fact, I eat about 3 meals every single day! As an
avid food lover, I have always been fascinated by the immense variety of
flavors that the Indian cuisine offers. While most Indians are not vegetarian,
the majority of Indians place some sort of restriction on the type of meats
they are allowed to consume. Indian cuisine enables me to consume
all necessary food groups, despite me being a complete vegetarian.
According to the United States Department of Agriculture, there are 5
main food groups that should be present in every meal: Fruits, Vegetables,
Grains, Proteins, and Dairy. While in many other cuisines, the protein section
would be comprised mainly of meats, the Indian cuisine has alternatives
to gain the necessary protein. Primarily, these sources are lentils, paneer,
nuts, seeds, tofu, millets, and more. Vegetables and grains are present
in almost every dish, and are, in my eyes, the backbone of every single
Indian meal. Fruits are highly consumed in the Indian cuisine, especially
mangoes. Finally, dairy products such as yogurt and milk, are primarily
used as cooling agents as Indian food is regarded worldwide as spicy.
Moreover, studies are showing that a vegetarian diet is both better for the
body and for the planet. Red meat, if not consumed in moderation, has
the potential to cause increased weight, type 2 diabetes, heart problems,
and certain cancers. And the entire meat industry is harmful to the planet
for more than just ethical reasons. The meat industry is a waste of natural
resources, as its output to input ratio is incredibly low. This indicates that
a lot of resources are necessary to produce little amounts of meat. While I
am not writing this cookbook to pose a call-to-action or shame those who
consume meat, I am a supporter of vegetarianism. Hence, all recipes in
this cookbook will be vegetarian, both to promote vegetarianism and to
accommodate to those who have dietary restrictions.
In “Flavors of Togetherness,” you’ll discover a collection of easy-to-
follow Indian fusion recipes designed to bring families closer and reinforce
the importance of shared experiences. The author’s intention is to create
a space where food becomes a medium for cultivating love, unity, and
understanding among family members.

IV
Whether you are a seasoned cook or a novice in the kitchen, these
recipes have been thoughtfully crafted to be accessible to all. Each dish
is accompanied by step-by-step instructions, cooking tips, and ingredient
substitutions, making it an ideal resource for new cooks, teenagers in
dorms, and college students who wish to embark on a culinary adventure
with their peers.
The essence of family is not limited to biological ties alone; it
extends to the bonds we create with friends and companions along life’s
journey. This cookbook recognizes that your college buddies, dorm mates,
or camping companions can become your extended family. Cooking
and enjoying meals together fosters a sense of belonging and friendship,
creating a supportive environment where everyone has a role to play in
the kitchen. The act of preparing meals collectively not only enhances the
flavors but also strengthens the bond between individuals, nurturing a
sense of camaraderie and shared responsibility.
As a teenager, I can say that cooking as a familial activity
strengthened the bonds I have with my parents. All in all, cooking has been
incredibly positive for my nuclear family, and I would be incredibly honored
to spark this incredibly fortuitous activity for every reader.
So, gather your loved ones, roll up your sleeves, and embark on a
delicious journey of togetherness. Let “Flavors of Togetherness” be your
guide to creating memorable meals, nurturing relationships, and savoring
the joy of cooking as a family. Together, we can cultivate a world where
the act of sharing a meal becomes a celebration of love, unity, and the
shared human experience.

V
Essential
Ingredients
Prior to jumping straight into the cooking, let’s take a look at the
large variety of spices, seasonal vegetables, healthy grains, and high-
protein legumes that form the basis of vegetarian Indian fusion recipes.
With a little creativity and culinary magic, you’ll quickly discover how easy
it is to prepare delicious, nutritious meals that satisfy your palate and your
body. Before we get started with the recipes, let’s look at what to stock
your pantry so you can cook these recipes and most of the other Indian
dishes on a regular basis.
Proteins Grains &
Carboydrates
Lentils & Legumes (Dal)
Chickpeas (Chana)
Nuts & Seeds
Chawal (Rice)
Wheat
Millets
Bread
Rice Flour
Flour
Sabudana (Tapioca Pearls)
Aloo (Potatoes)
Gobi (Cauliflower)
Tomato
Onion
Lahsun (Garlic)
Adrak (Ginger)
Palak (Spinach)
Baingan (Eggplant)
Bhindi (Okra/Ladies’-Finger)
Matar (Green Peas)
Capsicum (Bell Peppers)
Cabbage
Gajar (Carrot)
Radish
Vegetables
Spices &
SEasonings
Haldi (Turmeric)
Jeera (Cumin)
Dhania (Coriander)
Elaichi (Cardamom)
Rai (Mustard Seeds)
Methi (Fenugreek)
Red Chili Powder (Paprika)
Garam Masala
Hing (Asafoetida)
Saunf (Fennel Seeds)
Curry Leaves
Pudina (Mint)
Proteins
Ghee
Curd (Yogurt)
Paneer
Milk
Buttermilk

VI
Cooking delicious and nutritious vegetarian Indian fusion meals
doesn’t have to be complicated. With the right equipment in your kitchen,
you can prepare these delicious dishes with ease. Here’s a list of the
essentials to have on hand to immerse yourself in the healthy world of
Indian vegetarian fusion:
• High-Quality Blender or Food Processor: A powerful blender or food
processor is essential for making smooth and creamy sauces, chutneys,
and spice blends. From classic Indian curries to inventive fusion dips, this
tool will be your go-to for achieving the perfect texture.
• Non-Stick Cookware: Invest in a set of non-stick pots and pans
to reduce the need for excessive oil and to prevent sticking. This makes
cooking healthier Indian meals easier and cleaning up a breeze.
• Pressure Cooker: A pressure cooker significantly reduces cooking
time, which is especially useful for preparing lentils, beans, and vegetables.
It also helps retain the nutrients and flavors of the ingredients.
• Wok or Kadhai: A wok or kadhai is a versatile pan that can be used
for sautéing, stir-frying, and deep-frying. Its shape allows for even heat
distribution, making it perfect for preparing many Indian-inspired dishes.
• Tava or Flat Griddle: A flat griddle, known as a tava, is ideal for
making traditional Indian flatbreads like roti, naan, and paratha. It can also
be used to toast spices and nuts.
• Mortar and Pestle: While a blender or food processor is useful for
large-scale blending, a mortar and pestle come in handy for grinding small
batches of fresh spices and herbs, adding an extra dimension of flavor to
your dishes.
• Chopping Board and Good Quality Knives: A sturdy chopping board
and sharp knives are essential for preparing vegetables, fruits, and herbs
efficiently and safely.
Essential
Equipment

VII
• Vegetable Spiralizer: This handy tool allows you to turn vegetables
like zucchini, carrots, and cucumbers into noodle-like strands, offering a
healthy alternative to traditional pasta..
• Steaming Basket: Steaming is a healthy way to cook vegetables
while preserving their nutrients and color. A steaming basket is perfect for
making dishes like dhokla, idli, and various steamed vegetable medleys.
• Grinder for Whole Spices: Whole spices are often used in Indian
cuisine to maximize flavor. Having a dedicated grinder for these spices
ensures you can access their full potential in your dishes.
• Measuring Cups and Spoons: Precise measurements are crucial,
especially when trying new recipes. Invest in a set of measuring cups and
spoons for accurate results.
• Silicone Brushes and Spatulas: Silicone utensils are ideal for mixing,
stirring, and basting, and they are gentle on non-stick cookware.
• Tongs: Tongs come in handy when handling hot and delicate
ingredients, providing better control during cooking.
• Storage Containers: Ensure you have a variety of airtight storage
containers to keep your spices, lentils, and leftovers organized and fresh.
With these essentials in your kitchen, you’ll be well-equipped to start
creating healthy, delicious and easy vegetarian Indian fusion meals.
Before embarking on your culinary adventure, it is essential to arm
yourself with knowledge of kitchen safety and basic cooking techniques.
Understanding how to handle cookware, prepare ingredients, and cook
with care not only ensures a smooth cooking experience, but also a safe
and enjoyable one. In the next section, we’ll explore practical tips and
guidelines for creating a safe cooking environment. From mastering knife
techniques to mastering the art of stir-fry, these basic techniques will
take your Indian vegetarian fusion meals to the next level. So now let’s
dive into the realm of kitchen safety and basic cooking techniques, where
we’ll lay the groundwork for creating delicious dishes with confidence and
expertise. Be prepared for a storm with both subtlety and caution!

VIII
Cooking can be a fun and rewarding experience, especially when
it comes to preparing healthy Indian vegetarian fusion meals. However,
safety should always be a top priority in the kitchen. Whether you’re a
seasoned chef or a novice, following these kitchen safety guidelines will
ensure a smooth and safe cooking process. Plus, mastering some basic
cooking techniques will help you create delicious and healthy meals. So,
let’s dive into them!
Kitchen safety tips:
1. Keep your workspace clean: Before you start cooking, make sure
your cooking area is clean and tidy. Regularly wipe counters, cutting
boards, and utensils to avoid cross-contamination.
2. Hand washing: Always wash your hands thoroughly with soap and
water before touching food. This simple step helps prevent the spread of
bacteria and keeps your meals safe.
3. Use fresh ingredients: When preparing healthy Indian vegetarian
fusion meals, fresh produce is essential. Check for signs of damage or mold
and discard any problematic items.
4. Handle Knives Safely: Keep your knives sharp and use the right
cutting technique, such as “claw clamps” to hold vegetables. Always cut
away from your body to avoid accidental injury.
5. Be careful with hot surfaces: Use oven gloves or pot liners when
handling hot pots, pans, or baking trays. Place them away from the edge
of the counter to avoid accidental spills.
6. Monitor cooking temperature: Make sure your food reaches the
correct internal temperature to kill harmful bacteria. Invest in a food
thermometer to be sure when cooking foods like tofu, lentils, or plant-
based proteins.
7. Avoid cross-contamination: Keep raw vegetables, fruits, and grains
separate from raw meat or meat substitutes. Use separate cutting boards
and utensils to avoid cross-contamination.
Kitchen Safety &
Techniques

IX
8. Use ventilation: Cooking can produce smoke, steam, and fumes.
If possible, cook in a well-ventilated area or use an exhaust fan to avoid
accumulation of airborne particles. Keep stable:
9. Avoid leaving the kitchen unattended. If you must leave the kitchen,
turn off the stove or other cooking equipment to avoid accidents.
10. Keep away from flammable objects: Keep dish towels, oven mitts,
and other flammable items away from the stove or any open flame.
Basic Cooking Techniques:
1. Sautéing: Sautéing is a quick and versatile cooking technique. Heat
a small amount of oil in a pan and cook vegetables or tofu over medium-
high heat until tender and lightly browned.
2. Boiling: Boiling is the process of cooking food in boiling water or
broth. Use this technique for cooking rice, lentils, or pasta until they reach
the desired tenderness.
3. Tempering: A fundamental Indian cooking technique, tempering
involves heating spices in hot oil to release their flavors and aromas. Add
this flavored oil to your dishes for an authentic Indian touch.
4. Grilling: Grilling imparts a smoky flavor to vegetables and plant-
based proteins. Preheat your grill, brush the food with oil, and grill until char
marks appear.
5. Blending: Use a blender or food processor to create smooth sauces,
chutneys, or purees for your dishes. This technique helps achieve a creamy
texture without adding excessive fats.
6. Steaming: Steaming is a healthy way to cook vegetables,
dumplings, or idlis. Place the food over simmering water and cover until it`s
cooked to perfection.
7. Roasting: Roasting vegetables enhances their natural flavors. Toss
vegetables with oil, salt, and spices, and roast them in the oven until they
are tender and slightly caramelized.

XI
Table of
Contents
Meals ................................................... PAGE 1
Chili Paneer Quesadilla……………..............................................……………….................................PAGE 3
Vada Pav Burger…………………………………………….................................................………….………..…..PAGE 5
Paneer Tikka Wrap……………..............................................………………………………………….…………..PAGE 7
Manchurian Rice……………………………..............................................……………….…………….....………..PAGE 9
EXPLORING INDIAN CUISINE.................................................................................................PAGE 11
Pasta Butter Masala…………………..…….............................................………..……………...…………….PAGE 15
Taco Bhel……………………………………………………….....……………...............................................……..…….PAGE 17
Mexican Masala Dosa…………………...............................................……………………………………….PAGE 19
INDIAN STREET FOOD..............................................................................................................PAGE 21
Pizza Dosa……………………………………………...……………….……...............................................…………..PAGE 25
Naan Veggie Pizza.....................................................................................................................PAGE 27
JAINISM..............................................................................................................................................PAGE 29
Pav Bhaji Pizza...............................................................................................................................PAGE 33
Grilled Pesto Paneer Kebabs……….………...............................................…………………….…...PAGE 35
THE INDIAN THALI.......................................................................................................................PAGE 37
Pav Bhaji Pasta…………………...............................................……….……..........…………………................PAGE 41
Indian Style Nachos………………..………...………................................................………………………..PAGE 43
Indian Style Masala Risotto.................................................................................................PAGE 45
INDIAN CHAAT RECIPES.........................................................................................................PAGE 47
Spinach Paneer Empanadas...............................................................................................PAGE 51
A FEAST FOR EVERY OCCASION....................................................................................PAGE 53
Rice Paper Vegetarian Spring Rolls................................................................................PAGE 57
Tandoori Paneer Pizza............................................................................................................PAGE 59
Vegetarian Fried Rice................................................................................................................PAGE 61
Paneer Bhurji Stuffed Pita Pockets..................................................................................PAGE 63

XII
BREADS ............................................ PAGE 67
Roti…………………...........................................................................................…….....................................PAGE 69
Puri…………………………….................................................……………….……….…………................................…PAGE 69
Pizza Base……………………………………….……..............................................…………................…………..PAGE 70
Naan…………………………………………………..............................................….…….............................………..PAGE 70
Beverages ...................................... PAGE 71
Masala Chai………………..………………………...……………................................................……………………PAGE 73
Salty Lassi………………..…………………………....................................................…………………………………PAGE 75
Mango Lassi………………..…………………...............................................……...………...………………………PAGE 77
Instant Coffee………………..………………………..............................................…………………………………PAGE 79
Mattha………………..………………………....………………………....................................................…………………PAGE 81
Sherbet………………..………………………........................................................……...………………………………PAGE 83
Jaljeera………………..…………………...………...……………………..................................................………………PAGE 85
Masala Doodh………………..…………….............................................………...…………………………………PAGE 87
DESSERTS ......................................... PAGE 89
Pedha…………….............................................................................................……....................................PAGE 91
Kalakand……………….................................................………………...……….…………..............................…PAGE 93
Suji Halwah...………………………………….…….................................................……….….............…………..PAGE 95
Gajar Halwah..…………………………….................................................….……...........................………..PAGE 97
Seviyan Kheer........................................................................................……...................................PAGE 99
Rice Kheer………………...............................................………………...……….………….............................…PAGE 101
Shahi Tukda.......…………………………….…….................................................…………............…………..PAGE 103
Dried Fruit Laddu……………………….................................................….…….........................………..PAGE 105
Milk Barfi………………………………………………….......................................….…….........................………..PAGE 107

4
Chilli paneer
quesadilla
ROLES
1) Chef (Main cook): Responsible for cooking the paneer and
assembling the quesadillas.
2) Sous Chef (Assistant cook): Assists the Chef in chopping and
preparing the ingredients.
3) Assembly Expert: Responsible for assembling the quesadillas
and grilling them.
4) Garnish Master: In charge of garnishing the quesadillas with
fresh cilantro.
DIRECTIONS
1) The Chef will heat 1 tablespoon of oil in a large skillet or non-
stick pan over medium heat and while the oil is heating, the Sous
Chef will chop the onion, bell peppers, garlic, and green chili as
specified in the ingredient list.
2) The Chef will add the minced garlic and chopped green chili to
the heated oil in the skillet. Sauté for 1 minute until aromatic. Then,
the Sous Chef will add the thinly sliced onions to the skillet and
sauté them until they become translucent and lightly browned.
Now, the chef will add the thinly sliced bell peppers to the skillet
and cook for about 2 minutes until they are slightly tender and
the Sous Chef will push the sautéed vegetables to one side of the
skillet and add the paneer cubes to the other side. Cook for 2-3
minutes, flipping the paneer cubes occasionally, until they become
golden brown on all sides. ooking together can be a rewarding
experience, and the Indian Style Masala Risotto will surely
become a cherished family favorite!
3) In a small bowl, the chef must mix together soy sauce, tomato
ketchup, red chili sauce, vinegar, salt, and black pepper powder.
The Sous chef will pour the sauce mixture over the paneer and
vegetables in the skillet. Stir gently to coat everything evenly.
Cook for an additional 1-2 minutes to allow the flavors to meld.
Remove from heat.
4) The Assembly Expert will heat a large flat griddle or skillet
over medium heat. Place one tortilla on the griddle, while the
Sous Chef sprinkles a layer of shredded cheese evenly on one
half of the tortilla. The Chef will Spoon a generous portion of the
chilli paneer and vegetable mixture over the cheese layer, and
then the Assembly Expert will fold the tortilla in half, pressing
down gently with a spatula to seal the quesadilla. Then, he/she
will cook the quesadilla for 2-3 minutes on each side, or until it
turns golden brown and the cheese melts. Then, the chef will
remove the cooked quesadilla from the griddle and place it on a
cutting board. This process must be repeated with the remaining
tortillas and filling.
5) Assembly Expert: Cut each quesadilla into wedges or quarters
for serving. The Garnish Master will sprinkle freshly chopped
cliantro
INGREDIENTS
Paneer 200 grams, cut into small
cubes
Tortillas: 4 large flour tortillas
Bell peppers: 1 medium-sized red
bell pepper and 1 medium-sized
green bell pepper, thinly sliced
Onion: 1 medium-sized onion, thinly
sliced
Garlic: 3-4 cloves, minced
Green chili: 1 small, finely chopped
Soy sauce: 2 tablespoons
Tomato ketchup: 2 tablespoons
Red chili sauce: 1 tablespoon Vinegar:
1 tablespoon
Salt: To taste
Black pepper powder: ½ teaspoon
Oil: 2 tablespoons
Shredded cheese: 1 cup
Fresh cilantro (coriander leaves) for
garnishing
Cooking Time -
30 Minutes
Serving Size - 4
Large Tortillas

6
Vada Pav Burger
ROLES
1) Chef (Main cook): Responsible for making the potato vadas and
assembling the burgers.
2) Sous Chef (Assistant cook): Assists the Chef in preparing the
vada mixture and chopping ingredients.
3) Assembly Expert: In charge of assembling the burgers with
chutneys and toppings.
4) Garnish Master: Responsible for garnishing the burgers with
fresh coriander leaves.
DIRECTIONS
1) The Chef will boil the potatoes until they are soft and easy to
mash. Peel and mash them in a mixing bowl. While the potatoes
are boiling, the Sous Chef chop the green chilies, grate the ginger,
and mince the garlic.
2) Now, the Chef wiil heat 2 tablespoons of vegetable oil in a
pan over medium heat. Then, he will add mustard seeds and
let them splutter. The Sous Chef will add chopped green chilies,
grated ginger, minced garlic, and curry leaves to the pan. Then,
he will sauté for a minute until aromatic. Then the Chef will add
turmeric powder, red chili powder, and salt to the pan. Stir the
spice mixture for a few seconds. The Sous Chef now will pour the
tempered spices over the mashed potatoes and mix everything
together to form the vada mixture.
3) The Chef will divide the vada mixture into 4 equal portions and
shape each portion into a round patty. Now, the Sous Chef will
heat vegetable oil in a deep frying pan for frying the vadas. Once
the oil is hot, the Chef will carefully slide in the vada patties and
fry them until they turn golden brown and crispy. Remove and
drain excess oil on paper towels.
The Assembly Expert will slice the burger buns in half and apply
garlic butter on the inner sides of each bun. Then he will spread
green chutney on the lower half of each bun and tamarind
chutney on the upper half. You can also spread garlic chutney if
you prefer extra spiciness. Then the Sous Chef will thinly slice the
onion, tomato, and cucumber.
4) The Assembly Expert will then place a hot vada on the bottom
half of the bun, over the green chutney layer. Then, he will top
the vada with onion rings, tomato slices, and cucumber slices.
The Garnish Master will then sprinkle freshly chopped coriander
leaves over the toppings, with the Assembly Expert covering the
burger with the top half of the bun, which has the tamarind and
garlic chutney spread. The Chef will repeat the process for the
remaining vada pav burgers.
Now your family can relish the scrumptious Vada Pav Burgers
together!
INGREDIENTS
Potatoes: 4 medium-sized,
boiled, peeled, and mashed
Green chilies: 2-3, chopped
Ginger: 1 teaspoon, grated
Mustard seeds: 1 teaspoon
Curry leaves: 6-8 leaves,
chopped
Turmeric powder: 1/2 teaspoon
Red chili powder: 1/2 teaspoon
Salt: To taste
Vegetable oil: 2 tablespoons, for
tempering, and more for deep
frying vadas.
Toasted burger buns: 4
Green chutney: 4 tablespoons
Tamarind chutney: 4 table-
spoons
Garlic chutney: 4 tablespoons
Garlic butter
Onion: 1 medium-sized, thinly
sliced into rings
Tomato: 1 large, thinly sliced
Cucumber: 1 medium-sized,
thinly sliced
Fresh coriander leaves: A hand-
ful, chopped, for garnishing
Cooking Time -
45 Minutes
Serving Size - 4
Burgers

8
Paneer Tikka Wrap
ROLES
1) Chef (Main cook): Responsible for marinating and cooking the
paneer tikka.
marinade and chopping the vegetables.
3) Assembly Expert: In charge of assembling the wraps with
chutneys and fillings.
4) Garnish Master: Responsible for garnishing the wraps with
fresh coriander leaves
DIRECTIONS
1) In a mixing bowl, the Chef will combine yogurt, ginger-garlic
paste, turmeric powder, red chili powder, garam masala, ground
cumin, ground coriander, crushed kasuri methi, lemon juice, and
salt. Mix well to make the marinade. Then the Sous Chef will cut
the paneer into cubes and add them to the marinade, ensuring
each piece is coated. Let it marinate for at least 30 minutes to
absorb the flavors.
2) To cook the Paneer Tikka, the Chef will heat 1 tablespoon of oil
in a skillet or grill pan over medium heat, and add the marinated
paneer cubes to the hot pan and cook them until they turn golden
brown and slightly charred on all sides. This may take around 5-6
minutes. Remove the cooked paneer tikka from the pan and set
it aside. While the paneer is marinating, the Sous Chef will thinly
slice the bell peppers, onion, and tomato. Prepare the shredded
lettuce or cabbage for the filling.
3) Now to assemble the Paneer Tikka Wrap, the Assembly Expert
will warm the tortilla wraps on a flat griddle or in a microwave for
a few seconds to make them more pliable. Then he will spread
green chutney on one side of each tortilla wrap and tamarind
chutney on the other side and then place a few pieces of cooked
paneer tikka on the green chutney side of the wrap. Then he will
add a layer of thinly sliced bell peppers, onions, and tomatoes
on top of the paneer tikka. After that, he will sprinkle shredded
lettuce or cabbage over the vegetables and garnish the filling
with freshly chopped coriander leaves. Then, he will fold in the
sides of the tortilla and roll it tightly to form a wrap.
Serve the Paneer Tikka Wraps immediately for a delicious and
flavorful meal. Now your family can enjoy the delectable Paneer
Tikka Wraps together!
INGREDIENTS
Paneer: 250 grams, cubed
Yogurt: 1/4 cup
Ginger-garlic paste: 1 tablespoon
Garam masala: 1/2 teaspoon
Ground cumin: 1/2 teaspoon
Ground coriander: 1/2 teaspoon
Kasuri methi: 1 teaspoon, crushed
Lemon juice: 1 tablespoon
Salt: To taste
Bell peppers: 1 medium-sized, thinly
sliced
Onion: 1 medium-sized, thinly sliced
Tomato: 1 medium-sized, thinly
sliced
Oil: 1 tablespoon
Tortilla wraps: 4 large or medi-
um-sized
Green chutney: 1/4 cup (You can use
mint-coriander chutney)
Tamarind chutney: 1/4 cup
Shredded lettuce or cabbage: 1 cup
Fresh coriander leaves: A handful,
chopped, for garnishing
Cooking Time -
45 Minutes
Serving Size - 4
Tikka Wraps

10
GOBI MANCHURIAN &
RICE ROLES
1) Chef (Main cook): Responsible for making the Gobi Manchurian
and stir-frying the vegetables.
Gobi Manchurian batter and chopping the vegetables.
3) Assembly Expert: In charge of mixing the Gobi Manchurian with
the stir-fried vegetables and cooked rice.
DIRECTIONS
1) In a mixing bowl, the Chef combines all-purpose flour, corn flour,
ginger-garlic paste, soy sauce, red chili sauce, tomato ketchup,
chopped green chilies, chopped spring onions (scallions), chopped
coriander leaves, and salt to create a thick batter. The Sous
Chef assists by cutting the cauliflower into bite-sized florets and
dipping each piece into the batter to coat them evenly. The Chef
then heats vegetable oil in a deep frying pan and fries the coated
cauliflower florets in batches until they turn golden brown and
crispy. The fried Gobi Manchurian is then drained on paper towels.
2) The Chef heats some vegetable oil in a large skillet or wok
over medium-high heat. While the oil is heating, the Sous Chef
minces the garlic and finely chops the ginger. The Chef adds the
minced garlic and chopped ginger to the hot oil and sautés them
for a minute until they become fragrant. The Sous Chef also thinly
slices the spring onions (scallions), capsicum (bell pepper), grates
the carrot, and shreds the cabbage. The sliced spring onions,
capsicum, grated carrot, and shredded cabbage are added
to the skillet, and the vegetables are stir-fried for 2-3 minutes
until they are slightly tender but still retain their crunch. The Sous
Chef further assists by adding chopped green chilies, soy sauce,
tomato ketchup, salt, and black pepper powder to the skillet,
mixing everything well to coat the vegetables in the sauce, and
cooking for an additional 2 minutes.
3) Then, the Assembly Expert will combine the fried Gobi
Manchurian with the stir-fried vegetables in the skillet. Next, the
cooked rice is added, and everything is gently mixed together,
ensuring the Gobi Manchurian and vegetables are evenly
distributed throughout the rice. The flavorful Gobi Manchurian
Rice is now ready to be served hot. For garnishing, the Assembly
Expert sprinkles some additional chopped spring onions and
coriander leaves over the dish.
Now, your family can enjoy the scrumptious and delectable Gobi
Manchurian Rice together!
INGREDIENTS
Cauliflower (Gobi): 1 medium-sized
head, cut into bite-sized florets
All-purpose flour (maida): 1/2 cup
Corn flour: 1/4 cup
Soy sauce: 1 tablespoon
Red chili sauce: 1 tablespoon
Green chilies: 2, finely chopped
Spring onions (scallions): 1/4 cup,
finely chopped
chopped
Salt: To taste
Vegetable oil: For deep-frying the
cauliflower and sautéing
Cooked rice: 3 cups
Ginger: 1-inch piece, finely chopped
Spring onions (scallions): 1/4 cup,
finely chopped
Capsicum (bell pepper): 1 medi-
um-sized, thinly sliced
Carrot: 1 medium-sized, grated
Cabbage: 1 cup, shredded
Soy sauce: 2 tablespoons
Green chilies: 2, finely chopped
Salt: To taste
Black pepper powder: 1/2 teaspoon
Cooking Time -
45 Minutes
Serving Size -
Not Fixed

13
Welcome to the enchanting world of Indian flavors, where a rich tapestry
of spices, herbs, and ingredients awaits to ignite your taste buds and
awaken your senses. In this chapter, we embark on a delightful journey,
exploring the unique and vibrant palette of Indian cooking. From bold and
robust spices to delicate aromatic herbs, each element plays a pivotal role
in creating the soulful and diverse dishes that define Indian cuisine.
Cumin (Jeera): A warm and earthy spice, cumin adds depth and richness
to dishes. Its nutty flavor enhances curries, rice, and lentil-based recipes.
Combine it with coriander for the classic “masala” base, or toast it for a
delightful smoky aroma.
Turmeric (Haldi): Known for its brilliant yellow hue, turmeric infuses dishes
with a warm, slightly bitter taste. Beyond its color, it offers numerous health
benefits. Use it to season rice, soups, stews, and vegetable stir-fries.
Coriander (Dhania): This aromatic herb has a citrusy, slightly sweet
flavor. Both its seeds and fresh leaves (cilantro) are widely used. Ground
coriander adds complexity to spice blends, while fresh cilantro brightens
up chutneys and salads.
Cardamom (Elaichi): A delicate and aromatic spice, cardamom has sweet
and floral notes. Crush the seeds for a fragrant addition to desserts like
kheer or use it in savory rice and meat dishes.
Cloves (Laung): With a warm and slightly pungent taste, cloves bring a
distinct flavor to both sweet and savory dishes. Use them whole in rice or
crush them to add depth to stews and marinades.
Exploring Indian
Flavors

14
Mustard Seeds (Rai): These tiny seeds pack a punch with a sharp and
tangy taste. Temper your dishes with sizzling mustard seeds to elevate the
flavor of lentils, vegetables, and pickles.
Fenugreek (Methi): Known for its distinctive bitterness, fenugreek leaves
and seeds are used to balance flavors. Add dried fenugreek leaves to
curries or toast the seeds for a unique taste in spice blends.
Garam Masala: A blend of various spices, garam masala adds warmth
and complexity to dishes. Its aromatic mix often includes cinnamon, cloves,
cardamom, and more. Sprinkle it sparingly in curries, rice dishes, and meat
preparations.
Curry Leaves (Kadi Patta): With a citrusy aroma, curry leaves bring a
delightful freshness to Indian cuisine. Add them to tadkas (tempering) for
dals or infuse their flavor into rice and vegetable dishes.
Asafoetida (Hing): Known for its pungency, asafoetida provides a unique
umami flavor to vegetarian dishes. Use it sparingly in oils or ghee during
tempering to enhance the taste of lentils and vegetables.
As you delve into the wonders of Indian flavors, remember that the key
to creating harmonious dishes lies in balancing these diverse elements.
Experiment with different combinations to discover your preferred taste
profiles. From fiery and bold to subtle and aromatic, each spice and herb
lends its magic to the art of Indian cooking. Let your culinary exploration
ignite a passion for creating tantalizing Indian fusion dishes that celebrate
the richness of these flavors and bring joy to your dining table.

16
Pasta Butter Masala
ROLES
1) Chef (Main cook): Responsible for cooking the pasta and
preparing the sauce.
2) Sous Chef (Assistant cook): Assists the Chef in chopping
vegetables and preparing the cashew paste.
3) Assembly Expert: In charge of combining the pasta with the
prepared sauce.
DIRECTIONS
1) In a large pot, the Chef brings water to a boil and adds salt
to season it. Meanwhile, the Sous Chef assists by chopping the
onion, mincing the garlic, and grating the ginger. Once the water
is boiling, the Chef adds the pasta and cooks it until it reaches the
desired al dente texture. The pasta is then drained and set aside
for later use.
2) In a separate pan, the Chef heats olive oil and 1 tablespoon of
butter over medium heat. The Sous Chef adds finely chopped
onion to the pan and sautés it until it turns translucent. While
the onions cook, the Sous Chef prepares the cashew paste by
grinding the soaked cashew nuts with a little water to form a
smooth paste. The Chef then adds minced garlic and grated
ginger to the pan with the onions, sautéing for another minute
until the aromas are released. Next, the Chef introduces tomato
puree or crushed tomatoes to the pan, cooking for a few minutes
until the raw tomato flavor dissipates. The Sous Chef stirs in the
cashew paste, blending the flavors, and the Chef adds red chili
powder, garam masala, turmeric powder, crushed kasuri methi
(if using), sugar (if using), and salt to taste. Mixing everything
well, the Chef incorporates 1/2 cup of water to adjust the sauce’s
consistency, allowing it to simmer for 5 minutes to meld the
flavors. To make the sauce creamy, the Chef stirs in fresh cream,
cooking for an additional 2-3 minutes.
3) Now, the Assembly Expert takes over, adding the cooked pasta
to the prepared pasta butter masala sauce. Gently tossing the
pasta in the sauce, it becomes fully coated, creating a delightful
combination of flavors. To enhance the richness and flavor, the
Chef adds an extra tablespoon of butter, ensuring it is well-
distributed throughout the pasta.
The delicious Pasta Butter Masala is now ready to be served hot. If
desired, the dish can be garnished with freshly chopped coriander
leaves for an extra burst of freshness. Now your family can enjoy
the delightful Pasta Butter Masala together!
INGREDIENTS
Pasta: 250 grams (any type works)
Water: For boiling the pasta
Salt: To season the pasta water
Olive oil: 1 tablespoon
Butter: 2 tablespoons
Onion: 1 medium-sized, finely
chopped
Ginger: 1-inch piece, grated
Tomato puree or crushed tomatoes:
1 cup
Cashew nuts: 10-12, soaked in warm
water for 15 minutes
Fresh cream: 1/4 cup
(adjust according to your spice
preference)
Kasuri methi (dried fenugreek
leaves): 1 teaspoon, crushed (option-
al but adds a nice flavor)
Sugar: 1/2 teaspoon (optional, to
balance the acidity of tomatoes)
Salt: To taste
Water: 1/2 cup (adjust as needed)
Cooking Time -
30 Minutes
Serving Size -
Not Fixed

18
Taco Bhel
ROLES
1) Chef (Main cook): Responsible for preparing the bhel mixture
and assembling the tacos.
vegetables and preparing the chutneys.
3) Assembly Expert: In charge of assembling the tacos with the
prepared bhel mixture and toppings.
DIRECTIONS
1) The Chef takes charge of this step, using a large mixing bowl
to combine puffed rice (murmura), sev, finely chopped onion,
tomato, cucumber, green chilies, and fresh coriander leaves.
Meanwhile, the Sous Chef prepares the tamarind chutney by
mixing tamarind pulp with jaggery, salt, and spices, and also
prepares the green chutney if not using store-bought. Once the
ingredients are ready, the Chef adds the tamarind chutney, green
chutney, chaat masala, roasted cumin powder, salt, and lemon
juice to the bowl with the bhel ingredients. Everything is tossed
together until well combined, resulting in the flavorful and tangy
bhel mixture.
2) The Sous Chef takes the lead in this step, checking if the taco
shells require baking. If so, they preheat the oven and follow the
instructions on the package to bake the shells until they turn
crisp. However, if pre-made mini taco bowls are used, this step is
skipped, as they are ready to use straight from the package.
3) The Assembly Expert steps in to assemble the tacos. Each taco
shell or mini taco bowl is filled with layers of delicious ingredients.
They start by adding a layer of refried beans at the bottom,
followed by a layer of shredded lettuce over the beans. Next,
the prepared bhel mixture is spooned into each taco, ensuring a
generous amount of the mixture is added. To enhance the taste,
the Assembly Expert tops the bhel mixture with grated cheese
and sliced jalapenos, adding an extra kick of spice.
4) The Taco Bhel is now ready to be served. The Assembly
Expert offers sour cream on the side for drizzling over the tacos if
desired. The family can now indulge in the delightful Taco Bhel, a
fusion of Mexican tacos and Indian bhel, bursting with flavors and
textures.
Now your family can enjoy the delightful Taco Bhel together!
INGREDIENTS
Puffed rice (Murmura): 2 cups
Sev: 1/2 cup
chopped
Tomato: 1 medium-sized, finely
chopped
Cucumber: 1 medium-sized, finely
chopped
Green chilies: 2-3, finely chopped
chopped
Tamarind chutney: 1/4 cup (You
can use store-bought or make it by
mixing tamarind pulp with jaggery,
salt, and spices)
Green chutney: 1/4 cup
Chaat masala: 1 teaspoon
Roasted cumin powder: 1/2 tea-
spoon
Salt: To taste
Taco shells: 8-10 small taco shells or
mini taco bowls
Refried beans: 1 cup (You can use
canned or homemade)
Shredded lettuce: 1 cup
Grated cheese: 1 cup (You can use
cheddar or a Mexican cheese blend)
Sour cream: 1/2 cup
Jalapenos: Sliced, for added spice
Cooking Time -
15 Minutes
Serving Size -
8-10 Tacos

20
Mexican Masala Dosa
ROLES
1) Chef (Main cook): Responsible for preparing the dosa batter
and cooking the dosas.
2) Sous Chef (Assistant cook): Assists the Chef in making the
Mexican filling.
3) Assembly Expert: In charge of assembling the Mexican Masala
Dosas with the prepared dosa batter and filling.
DIRECTIONS
1) The Chef takes the lead in this step, using a large bowl to
combine 1 cup of rice, 1/4 cup of urad dal, and 1/2 teaspoon of
fenugreek seeds. After rinsing the ingredients thoroughly, they
soak them in water for 4-6 hours. The Sous Chef assists the
Chef in grinding the soaked rice and dal to a smooth batter
consistency, adding water as needed. Once the batter achieves
the desired texture, the Chef adds salt to taste and mixes it well.
The dosa batter is then left to ferment in a warm place for 8-10
hours or overnight until it rises, becoming ready for use.
2) Now the Sous Chef will heat 2 tablespoons of vegetable oil
in a skillet or pan over medium heat. Upon the oil being hot, the
Sous Chef adds 1 finely chopped medium-sized onion, 2-3 minced
garlic cloves, and 2-3 chopped jalapenos. Sautéing the ingredients
until the onions turn translucent and the aroma of garlic fills the
air. The Sous Chef then stirs in 1/2 cup of diced bell peppers, 1 cup
of cooked black beans, and 1 cup of corn kernels, seasoning the
filling with 1 teaspoon of cumin powder, 1/2 teaspoon of paprika
or chili powder, and salt to taste. After mixing everything well, the
filling is allowed to cook for a few more minutes until it is ready.
3) Now, it’s time for the Chef to cook the Mexican Masala Dosas.
They heat a non-stick dosa tava or griddle over medium heat
and spread a little vegetable oil on the surface. Taking a ladleful
of the prepared dosa batter, the Chef pours it onto the hot tava
and uses the back of the ladle to spread the batter in a circular
motion, creating a thin and even dosa. Meanwhile, the Assembly
Expert spreads a layer of the prepared Mexican filling on one
half of the dosa as it cooks. Once the dosa becomes crisp and
golden brown, the Assembly Expert folds it over the filling, forming
a half-moon shape, and gently presses with a spatula to seal it.
Before removing the dosa from the tava, the Chef spreads some
butter or ghee on top for an extra burst of flavor. This process is
repeated for the remaining dosas.
The delightful Mexican Masala Dosas are now ready to be served.
The family can enjoy the fusion of Mexican flavors with traditional
Indian dosas, garnishing them with freshly chopped cilantro for
added freshness and appeal.Now, your family can savor the
delicious Mexican Masala Dosas together!
INGREDIENTS
Rice: 1 cup (preferably a combination
of regular rice and parboiled rice)
Urad dal (split black gram): 1/4 cup
Fenugreek seeds: 1/2 teaspoon
Salt: To taste
Water: For soaking and grinding
Black beans: 1 cup, cooked
Corn kernels: 1 cup (fresh, frozen, or
canned)
Bell peppers: 1/2 cup, diced (a
combination of different colors adds
visual appeal)
chopped
Jalapenos: 2-3, finely chopped
Cumin powder: 1 teaspoon
Paprika or chili powder: 1/2 teaspoon
Salt: To taste
Vegetable oil: 2 tablespoons
Dosa batter: Prepared batter from
above
Mexican filling: Prepared filling from
above
Butter or ghee: For spreading on the
dosa
Fresh cilantro (coriander leaves):
Chopped, for garnishing
Cooking Time -
15 Minutes
Serving Size -
4-6 Dosas

23
Step into the bustling streets of India and embark on a flavor-packed
journey through the vibrant world of Indian street food. In this chapter,
we invite you to recreate the magic of iconic street snacks in the comfort
of your own kitchen. Experience the mouthwatering delights of chaats,
the tangy burst of pani puri, and the irresistible charm of vada pav—all
without leaving your home. Get ready to savor the quintessential tastes of
India’s bustling street food scene with these easy-to-make recipes that will
transport you to the bustling streets of Mumbai, Delhi, and beyond.
Pani Puri (Gol Gappa or Puchka): A quintessential Indian street food, Pani
Puri is a delightful burst of flavors. Prepare crispy puris and fill them with
spicy and tangy mint-coriander water, tamarind chutney, boiled potatoes,
and chickpeas. The sensational explosion of flavors in your mouth is an
experience to cherish.
Aloo Chaat: The epitome of tangy and savory goodness, Aloo Chaat brings
together boiled potatoes, spices, and a medley of chutneys. Top it with
crunchy sev (fried gram flour noodles) for added texture and enjoy this lip-
smacking snack.
Vada Pav: A Mumbai street food favorite, Vada Pav is an Indian version of
a burger. Spicy potato fritters (vada) are sandwiched in a soft pav (bread)
with garlic chutney. This hearty snack is sure to become an instant hit.
Pav Bhaji: Relish the taste of Mumbai’s iconic street food, Pav Bhaji. Prepare
a buttery and spicy mixed vegetable curry, served with soft pav (buns),
and enjoy this flavor-packed delight.
Samosa Chaat: Transform the humble samosa into a delectable chaat by
crumbling it and topping it with chana masala, yogurt, tamarind chutney,
and chaat masala. Samosa Chaat is an explosion of textures and flavors.
Indian Street
Food

24
Kathi Roll: Enjoy a Kolkata-style Kathi Roll with a flaky paratha rolled around
flavorful fillings like spiced paneer, chicken, or kebabs. These rolls are
perfect for a quick and satisfying meal.
Dahi Puri: Experience the joy of Dahi Puri, a delightful combination of crispy
puris filled with sweetened yogurt, tangy tamarind chutney, and chaat
masala. This refreshing and light snack is perfect for hot days.
Bhel Puri: A beloved Mumbai street food classic, Bhel Puri is a delightful
mixture of puffed rice, sev, chutneys, and chopped vegetables. It’s a burst
of tangy, sweet, and spicy flavors in every bite.
Kachori Chaat: Dive into the flavorful world of Kachori Chaat, where flaky,
spiced pastry shells are filled with a savory lentil mixture and topped with
chutneys and spices.
Chole Kulche: Savor the taste of Delhi’s favorite street food, Chole Kulche.
Spicy chickpea curry served with soft and buttery kulchas—this flavorful
combination is sure to leave you craving more.
Bringing the vibrant flavors of Indian street food to your kitchen allows
you to indulge in the rich culinary tapestry of India and explore the varied
tastes and textures that make street food an integral part of Indian culture.
Whether you’re hosting a party, treating yourself, or bonding with friends
and family, these easy-to-make recipes will let you relish the joy of Indian
street food, right in the comfort of your home. So, don your apron, and let
the streets of India come alive in your kitchen as you savor the authentic
flavors and celebrate the spirit of Indian street food!

26
Pizza Dosa
ROLES
1) Chef (Main cook): Responsible for preparing the dosa batter,
cooking the dosas, and assembling with pizza sauce and cheese.
dosa batter and chopping the vegetables.
3) Toppings Expert: In charge of sautéing the vegetables and
assembling the pizza dosa with toppings.
DIRECTIONS
1) The Chef takes charge of this step, combining 1 cup of rice (a
combination of regular and parboiled rice for best results) with 1/4
cup of urad dal (split black gram) and 1/2 teaspoon of fenugreek
seeds. The ingredients are rinsed and soaked in water for about
4-6 hours. With the Sous Chef’s assistance, the soaked rice, dal,
and fenugreek seeds are ground into a smooth batter. Water is
added as needed to achieve a thick, pouring consistency, and
the batter is seasoned with salt to taste. The Chef ensures the
batter is well mixed and sets it aside to ferment for 6-8 hours or
overnight.
2) The Chef heats a non-stick dosa tawa or griddle over medium
heat. Once the tawa is hot, a ladleful of dosa batter is poured
onto the center. The batter is spread in a circular motion to form
a thin dosa, and a little oil is drizzled around the edges. The dosa
is cooked until it turns golden brown and crispy. The process is
repeated to make more dosas.
3) The Toppings Expert takes the lead in this step. In a pan, 1
tablespoon of olive oil is heated over medium heat, and thinly
sliced bell peppers, red onion, black olives, corn kernels, sliced
mushrooms, and halved cherry tomatoes are sautéed until slightly
tender. The vegetables are seasoned with salt and pepper to
taste.
4) On a cooked dosa, 1/2 to 3/4 cup of pizza sauce is spread
evenly, and a generous amount of shredded mozzarella cheese
is sprinkled over the sauce. The Toppings Expert artfully arranges
the sautéed vegetables, torn fresh basil leaves, and sliced
jalapenos on top of the cheese. To enhance the pizza dosa
further, the Chef adds crumbled or cubed paneer (Indian cottage
cheese) over the toppings, ensuring all the elements are well-
distributed for a balanced flavor.
The Pizza Dosas are now ready to be served! The family can
enjoy the delectable fusion of a dosa and a pizza, filled with
delicious flavors and textures. Now your family can relish the
delightful Pizza Dosas together, combining the best of both
worlds!
INGREDIENTS
Rice: 1 cup (preferably a combination
of regular rice and parboiled rice)
Urad dal (split black gram): 1/4 cup
Fenugreek seeds: 1/2 teaspoon
Salt: To taste
Water: For soaking and grinding
Pizza sauce: 1/2 to 3/4 cup (store-
bought or homemade)
Mozzarella cheese: 1 cup, shredded
sliced (a combination of different
colors looks appealing)
Red onion: 1 medium-sized, thinly
sliced
Black olives: A handful, sliced
Corn kernels: 1/2 cup (fresh or
canned)
Mushrooms: 1/2 cup, sliced
Cherry tomatoes: A handful, halved
Fresh basil leaves: A handful, torn
Salt and pepper: To taste
Jalapenos: Sliced, for extra spiciness.
Paneer (Indian cottage cheese):
Cubed or crumbled, for added
protein.
Cooking Time -
30-40 Minutes
Serving Size -
4-6 Dosas

28
Naan Veggie Pizza
ROLES
1) Pizza Sauce Master: In charge of preparing the pizza sauce
with garlic, dried oregano, dried basil, red chili flakes, and salt.
2) Cheese Expert: Responsible for shredding the mozzarella
cheese and ensuring it is ready for topping the pizzas.
3) Vegetable Chopper: Assists in thinly slicing the bell peppers, red
onions, and halving the cherry tomatoes.
4) Toppings Arranger: Takes charge of arranging the vegetables,
black olives, and any other preferred toppings on the naan bread.
5) Oven Operator: Responsible for baking the Naan Veggie Pizzas
to perfection.
DIRECTIONS
1) The Pizza Sauce Master takes charge, combining 1/2 to 3/4
cup of tomato sauce or pizza sauce with minced garlic, dried
oregano, dried basil, red chili flakes, and a pinch of salt. This
creates a flavorful and aromatic pizza sauce that will be the base
for our pizzas.
2) The Cheese Expert is responsible for shredding 1 to 1.5 cups
of mozzarella cheese, ensuring it’s ready to top the pizzas. The
Vegetable Chopper assists by thinly slicing colorful bell peppers,
red onions, and any other preferred vegetables or fruits. The
Toppings Arranger lays the naan bread pieces on a clean
surface, ready for assembly. Each family member takes one naan
bread as their pizza base and starts building their personalized
pizza. Generously spreading the prepared pizza sauce on the
naan, leaving a small border, they then sprinkle the shredded
mozzarella cheese to cover the surface. Adding the sliced bell
peppers, red onions, cherry tomatoes, black olives, jalapenos (for
those who desire spiciness), and any other preferred toppings
creates a colorful and flavorful medley. To add a final touch, fresh
torn basil leaves are placed over the toppings, infusing the pizzas
with a burst of aromatic goodness.
3) The Oven Operator preheats the oven to 400°F (200°C) while
each family member finishes assembling their pizzas. Once the
oven is ready, the pizzas are placed on a baking sheet or pizza
stone and baked for approximately 10-12 minutes. This ensures
the cheese is melted, and the edges of the naan turn slightly
golden and crispy, creating the perfect pizza texture.
4) Once the Naan Veggie Pizzas are done baking, the Oven
Operator carefully removes them from the oven.
The Naan Veggie Pizzas are now ready to be served!
INGREDIENTS
Naan Bread: 2-4 pieces (store-
bought or homemade)
Tomato sauce or pizza sauce: 1/2
to 3/4 cup (store-bought or home-
made)
Dried oregano: 1/2 teaspoon
Dried basil: 1/2 teaspoon
Red chili flakes: 1/2 teaspoon
Salt: To taste
Mozzarella cheese: 1 to 1.5 cups,
shredded
sliced (a combination of different
colors looks appealing)
sliced
Black olives: A handful, sliced
Cherry tomatoes: A handful, halved
Fresh basil leaves: A handful, torn
Salt and pepper: To taste
Jalapenos: Sliced, for extra spiciness.
Any other preferred vegetables or
fruits like mushrooms, pineapple,
corn, zucchini, etc.
Cooking Time -
25-30 Minutes
Serving Size -
2-4 Pizzas

31
In this section, we delve into the profound principles of Jainism and how
they beautifully align with the concept of mindful cooking. Jainism, an
ancient Indian religion known for its emphasis on non-violence (ahimsa),
compassion, and respect for all living beings, offers a unique perspective
on how we can approach the culinary experience with mindfulness and
consciousness. By embracing the essence of Jainism in our kitchen, we can
elevate not only the taste of our dishes but also our connection with the
world around us.
1. Ahimsa: Embracing Non-Violence in the Kitchen:
Ahimsa, the cornerstone of Jainism, encourages us to practice non-
violence towards all living beings. In the context of cooking, this principle
urges us to consider the sources of our ingredients and their impact on the
environment and living creatures. Adopting a plant-based diet or reducing
the consumption of animal products aligns with the spirit of ahimsa,
promoting compassion towards animals and the environment.
2. Mindful Sourcing of Ingredients:
Embracing mindful cooking in Jainism involves being conscious of the
origins of our ingredients. Opting for organic, locally sourced produce
reduces our carbon footprint and supports sustainable agriculture.
Choosing ingredients with ethical and eco-friendly practices reflects our
commitment to respecting and nurturing the Earth and its inhabitants.
3. The Art of Minimalism:
In Jainism, simplicity and minimalism are valued virtues. Applying this
concept to cooking encourages us to appreciate the natural flavors of
ingredients without overwhelming them with excessive spices or additives.
By allowing the essence of each ingredient to shine through, we cultivate
an appreciation for the inherent beauty of simple and wholesome foods.
Jainism

32
4. Waste Reduction and Gratitude:
Jainism teaches us to be grateful for the food we have and to avoid
wastefulness. Mindful cooking involves planning meals carefully, using
leftovers creatively, and composting food scraps to minimize waste.
Gratitude for the abundance on our plates allows us to cultivate a deeper
connection with the nourishment our meals provide.
5. Cooking with Presence and Intention:
Mindful cooking in Jainism emphasizes the importance of being fully
present and conscious while preparing food. Each step of the cooking
process becomes an opportunity to infuse love and positive energy into the
dishes we create. By cooking with intention and mindfulness, we enhance
not only the flavors but also the spiritual nourishment of our meals.
6. Sharing the Joy of Compassionate Cooking:
Cooking with compassion and mindfulness in Jainism extends beyond
the kitchen. Sharing plant-based meals with others fosters a sense of
interconnectedness and encourages open conversations about the impact
of our dietary choices on animals, the environment, and our own well-
being. By inviting others to experience the joy of compassionate cooking,
we contribute to a more compassionate and harmonious world.
In conclusion, Jainism and the art of mindful cooking beautifully intertwine
to create a culinary experience that is not only nourishing for the body but
also for the soul. Embracing the principles of ahimsa, mindful sourcing,
minimalism, and gratitude, we cultivate compassion on our plates,
respecting all living beings and the planet we call home. By cooking
with presence, intention, and love, we elevate the act of cooking to a
transformative and spiritual practice. Through the simple act of mindful
cooking, we can make a profound impact, not only on our lives but also on
the world around us, fostering a culture of empathy, respect, and
harmony in our culinary journey.

34
Pav Bhaji Pizza
ROLES
1) Pav Bhaji Master: In charge of preparing the delicious Pav Bhaji
vegetable mixture.
2) Pizza Base Expert: Responsible for rolling out and preparing the
pizza dough base.
3) Toppings Arranger: Takes charge of arranging the Pav Bhaji
mixture, cheese, and fresh toppings on the pizza.
4) Oven Operator: Responsible for baking the Pizza to perfection.
DIRECTIONS
1) The Pav Bhaji Master takes charge of this step. They boil and
mash the potatoes in a large pot while chopping the mixed
vegetables into small pieces. In a pan, they sauté finely chopped
onions in 2 tablespoons of butter until translucent. Adding ginger-
garlic paste, they continue to sauté until the raw smell disappears.
Next, they toss in finely chopped tomatoes, capsicum, and the
mixed vegetables, stirring well. Sprinkling 2 tablespoons of Pav
Bhaji Masala, 1/2 teaspoon of red chili powder, 1/4 teaspoon of
turmeric powder, and salt to taste, they cook the mixture until the
vegetables are soft and well-cooked, mashing them slightly. The
Pav Bhaji mixture is now ready to delight our taste buds.
2) The Pizza Base Expert takes over this part of the process.
Rolling out the prepared pizza dough into the desired size and
thickness, they skillfully create the perfect pizza base. Placing the
rolled-out pizza dough on a greased baking tray or pizza stone,
they prepare it for the delightful toppings.
3) The Toppings Arranger steps in to give the pizza its delightful
flavors. Preheating the oven to 450°F (230°C), they evenly
spread 1/2 to 3/4 cup of tomato sauce or pizza sauce over the
pizza dough base. In a small bowl, they mix minced garlic, dried
oregano, dried basil, red chili flakes, and salt to taste, sprinkling
this flavor-packed mixture over the sauce.
4) With the Pav Bhaji Master’s guidance, the Toppings Arranger
spreads the prepared Pav Bhaji vegetable mixture evenly over the
sauce-covered pizza dough. To make it irresistibly cheesy, they
generously sprinkle shredded mozzarella cheese over the Pav
Bhaji mixture, ensuring every inch is covered in creamy goodness.
The Arranger completes the masterpiece by arranging sliced red
onions, tomatoes, and green chilies on top for added taste and
visual appeal.
5) Now, it’s the Oven Operator’s turn to work their magic. They
carefully place the assembled Pav Bhaji Pizza into the preheated
oven, where it bakes for about 12-15 minutes. The Oven Operator
keeps a watchful eye on the pizza, ensuring the cheese melts
beautifully and the crust’s edges turn a delightful golden color.
Now the Pav Bhaji Pizza is ready to be enjoyed by everyone!
INGREDIENTS
Pizza dough: Prepared pizza dough
for the base
Potatoes: 2 large
Mixed vegetables: 1 cup (carrots,
peas, cauliflower, beans, etc.)
Onion: 1 large, finely chopped
chopped
um-sized, finely chopped
Pav Bhaji Masala: 2 tablespoons
Salt: To taste
Tomato sauce or pizza sauce: 1/2 to
3/4 cup
Red chili flakes: 1/2 teaspoon
Salt: To taste
Mozzarella cheese: 1 to 1.5 cups,
shredded
Red onion: 1 medium-sized, sliced
Tomato: 1 medium-sized, sliced
Green chilies: 2-3, thinly sliced
Cooking Time -
35-40 Minutes
Serving Size -
1-2 Pizzas

36
Grilled Pesto Paneer
Kebabs ROLES
1) Chef (Main cook): Responsible for preparing the pesto marinade
and assembling the kebabs.
vegetables and preparing the paneer.
3) Grill Master: In charge of grilling the kebabs to perfection.
DIRECTIONS
1) The Chef takes charge of this step, combining 1 cup of packed
fresh basil leaves, 1/4 cup of pine nuts or walnuts, 2-3 cloves of
garlic, 1/2 cup of grated Parmesan cheese, and 2 tablespoons of
lemon juice in a food processor or blender. While blending, the
Chef gradually adds 1/2 cup of extra-virgin olive oil until a smooth
and creamy pesto sauce is formed. Season the sauce with salt
and black pepper to taste, ensuring the pesto marinade is well
mixed, and transfers it to a bowl for later use.
2) The Chef and Sous Chef collaborate in this step. The Sous
Chef assists in cutting 400 grams of paneer into cubes or strips,
and they also chop the cherry tomatoes, bell peppers (using
a combination of different colors for visual appeal), and red
onions into chunks. If using additional vegetables like zucchini,
the Sous Chef cuts them into chunks as well. With the marinated
paneer and chopped vegetables ready, the Chef takes the lead
in assembling the kebabs. They alternate threading the paneer
cubes/strips, cherry tomatoes, bell pepper chunks, and red onion
chunks onto the wooden or metal skewers. The Chef ensures
that each kebab has a well-balanced combination of paneer and
vegetables for a visually appealing and delicious presentation.
3) The Grill Master steps in for this part. They preheat the grill
to medium-high heat and then place the assembled kebabs on
the grill. The Grill Master grills the kebabs for about 2-3 minutes
on each side, ensuring the paneer and vegetables develop nice
grill marks and become slightly charred. The Chef collaborates
with the Grill Master, closely monitoring the kebabs to prevent
overcooking and to ensure they are grilled to perfection.
The Grilled Pesto Paneer Kebabs are now ready to be served!
The family can enjoy this delightful and flavorful dish, combining
the rich taste of pesto with the smoky goodness of grilled paneer
and vegetables. For those who enjoy it hot, the Chef sprinkles chili
flakes over the kebabs as an optional addition. The family can
gather around and savor the mouthwatering Grilled Pesto Paneer
Kebabs together, a perfect addition to any gathering or meal!
INGREDIENTS
Fresh basil leaves: 1 cup, packed
Pine nuts or walnuts: 1/4 cup
Garlic: 2-3 cloves
Grated Parmesan cheese: 1/2 cup
Lemon juice: 2 tablespoons
Extra-virgin olive oil: 1/2 cup
Salt: To taste
Black pepper: To taste
Paneer (Indian cottage cheese): 400
grams, cut into cubes or strips
Cherry tomatoes: A handful
Bell peppers: 1-2, cut into chunks (a
combination of different colors looks
appealing)
Red onion: 1 medium-sized, cut into
chunks
Zucchini or other vegetables of your
choice: Cut into chunks (optional)
Wooden or metal skewers (if using
wooden skewers, soak them in wa-
ter for about 30 minutes to prevent
burning)
Chili flakes: For added spice, if you
like it hot.
Cooking Time -
20-30 Minutes
Serving Size -
4-6 Kebabs

39
Indian Thali, a traditional and beloved culinary delight, is more than
just a meal—it’s a feast for the senses that embodies the essence of
Indian cuisine. Plating a Thali is an art form that involves arranging an
assortment of dishes on a round, stainless steel or copper plate with
multiple compartments, known as “katoris.” Each katori houses a different
dish, creating a harmonious balance of flavors, colors, and textures that
tantalize both the eyes and the taste buds.
The Thali Plate: Begin with a clean and polished Thali plate. The plate
typically features a raised rim and multiple katoris placed in a semi-circle
formation at the center. Traditionally, Thali plates come in various sizes,
allowing for a customizable experience.
The Central Focus: The heart of the Thali is the central space, which usually
holds steamed basmati rice or Indian bread (roti, naan, or puri). This
central focus provides a canvas for the surrounding dishes and serves as
the foundation of the Thali experience.
The Array of Katoris: Around the central focus, place the katoris in a circular
pattern. Each katori represents a different dish, showcasing a variety
of flavors and culinary delights. The number of katoris can vary, but a
traditional Thali may include anywhere from 5 to 10 katoris.
Curries and Vegetables: Position flavorful and aromatic curries or
vegetable dishes in the katoris. From creamy paneer tikka masala to spicy
lentil dal, each curry adds its distinct taste profile to the Thali.
Raita or Yogurt: Adjacent to the curries, place a katori of cooling and
refreshing raita or yogurt. Raita often contains chopped cucumbers,
tomatoes, or grated carrots in seasoned yogurt, providing a lovely contrast
to the spicier dishes.
The Indian Thali

40
Accompaniments: Add more depth to the Thali with a variety of
accompaniments in the remaining katoris. These may include pickles,
chutneys, or even a crunchy papadum to complement the other dishes.
Bread and Roti: For Thalis featuring Indian bread, such as roti, naan, or puri,
place them alongside the central focus or in a separate katori. These bread
options serve as delicious vessels for savoring the curries and vegetables.
Garnishes: Enhance the visual appeal of the Thali with artistic garnishes.
Sprinkle chopped cilantro, mint leaves, or pomegranate seeds on the
curries for a pop of color and freshness.
Sweet Ending: A Thali is never complete without a sweet ending.
Include a small katori of a delightful Indian dessert, such as kheer (rice
pudding), gulab jamun, or halwa, to add a touch of sweetness to the Thali
experience.
The Final Touch: Take a moment to admire the masterpiece you’ve
created—a symphony of flavors, colors, and textures that reflects the rich
heritage of Indian cuisine. The Thali is now ready to be served, bringing
together the diverse tastes of India on a single plate.
As the Thali is presented to guests, it represents more than just a meal—it
showcases the artistry of Indian cooking, the cultural diversity of the nation,
and the joy of savoring a complete dining experience in one delightful
presentation. With every bite, the Thali offers a journey through the vast
tapestry of Indian flavors, leaving a lasting impression on all who indulge
in its splendor.

42
Pav Bhaji Pasta
ROLES
1) Pasta Master: In charge of boiling and cooking the pasta.
2) Bhaji Expert: Responsible for preparing the Pav Bhaji mixture.
3) Pasta & Bhaji Fusion Guru: Takes charge of combining the
cooked pasta with the Pav Bhaji mixture.
4) Toppings Maestro: Garnishes the Pav Bhaji Pasta with fresh
coriander leaves for added freshness.
DIRECTIONS
1) The Pasta Master takes the lead in boiling water in a large pot
and seasoning it with salt. They skillfully cook 250 grams of Penne
or Fusilli Pasta (or any pasta of your choice) to the perfect al
dente texture. Once cooked, they drain and toss the pasta with a
tablespoon of olive oil to prevent sticking.
2) The Bhaji Expert starts by boiling the peeled and chopped
potatoes until tender. They also boil a cup of mixed vegetables
(carrots, peas, cauliflower, beans, etc.) until cooked while
maintaining their texture. After draining the boiled potatoes and
vegetables, the Bhaji Expert coarsely mashes them, creating the
base for the Pav Bhaji vegetable mixture.
3) In a separate pan, the Bhaji Expert heats 2 tablespoons of
butter and sautés finely chopped onions until translucent. They
add a tablespoon of ginger-garlic paste and continue sautéing
until the raw aroma fades. Next, finely chopped tomatoes and
capsicum are introduced and sautéed until soft and pulpy.
The Bhaji Expert then adds the mashed potatoes and mixed
vegetables to the pan, blending them well with the sautéed
onions, tomatoes, and capsicum. To enhance the flavors, they
sprinkle 2 tablespoons of Pav Bhaji Masala, 1/2 teaspoon of
red chili powder (adjusting the spice level to preference), 1/4
teaspoon of turmeric powder, and salt to taste. Thoroughly mixing
everything, the Pav Bhaji vegetable mixture is infused with rich
flavors.
4) The Pasta & Bhaji Fusion Guru takes over, skillfully combining
the cooked pasta with the delightful Pav Bhaji vegetable mixture.
They ensure that every pasta piece is coated with the luscious
Pav Bhaji flavors, creating a harmonious fusion of Indian and
Italian cuisine. To personalize the dish, they taste and adjust the
seasoning to cater to the family’s preferences.
5) The Toppings Maestro adds the final touches by garnishing the
Pav Bhaji Pasta to perfection. They include finely chopped green
chilies for an extra kick of spice, enhancing the flavor profile.
To complete the presentation, a generous handful of freshly
chopped coriander leaves is sprinkled over the dish, imparting a
burst of freshness.
Now the Pav Bhaji Pasta is ready to be enjoyed by everyone!
INGREDIENTS
Penne or Fusilli Pasta: 250 grams (or
any pasta of your choice)
Water: For boiling the pasta
Salt: To season the pasta water
Olive oil: 1 tablespoon (to prevent
pasta from sticking together)
Potatoes: 2 large, boiled and
mashed
peas, cauliflower, beans, etc.), boiled
and mashed
Onion: 1 large, finely chopped
chopped
um-sized, finely chopped
Pav Bhaji Masala: 2 tablespoons
(store-bought or homemade)
preference)
Salt: To taste
preference)
Cooking Time -
30-40 Minutes
Serving Size -
Not Fixed

44
Indian Style Nachos
ROLES
1) Chef (Main cook): Responsible for overseeing the cooking
process, guiding and assisting other family members
2) Sous Chef (Assistant cook): Assisting the Head Chef with tasks
like chopping, grating, and preparing ingredients.
3) Mixing Maestro: In charge of mixing and tossing the nacho
toppings with spices and sauces.
3) Baking Buddy: Responsible for arranging the tortilla chips on the
baking sheet and sprinkling grated cheese on top.
DIRECTIONS
1) The Head Chef and Sous Chef work together to start the
nacho-making process. They heat the vegetable oil in a pan and
sauté finely chopped onions until they become translucent. Next,
they add the crumbled or diced paneer to the pan, cooking it until
it turns slightly golden.
2) The Mixing Maestro takes charge in this step, bringing together
the sautéed paneer and onions with the finely chopped tomatoes,
green chilies, and sliced capsicum in a large mixing bowl. They
then sprinkle chaat masala, red chili powder, cumin powder, and
a pinch of salt over the mixture. Squeezing the juice from half
a lemon into the bowl, the Mixing Maestro skillfully tosses the
ingredients together until the spices and lemon juice coat the
toppings evenly.
3) The Baking Buddy steps up to prepare the baking sheet. They
preheat the oven to 180°C (350°F) and arrange the tortilla chips
in a single layer on a large baking sheet, getting everything ready
for the next assembly stage.
4) In this step, the whole family gets involved in creating the
delicious nachos. They evenly spread the mixed nacho toppings
prepared in Step 2 over the tortilla chips on the baking sheet.
Generously sprinkling the grated cheese on top of the toppings,
they add some jalapeno slices for those who prefer a spicier kick.
5) The Head Chef takes charge once more, guiding the baking
process. They place the baking sheet with the assembled nachos
into the preheated oven and let them bake for about 8-10 minutes
or until the cheese melts and turns bubbly and golden, achieving
the perfect texture and flavor.
6) Before serving, the family takes a moment to tidy up the
cooking area while the nachos are baking. Once the nachos are
ready, they are carefully removed from the oven, and the Head
Chef garnishes them with freshly chopped coriander leaves for a
burst of freshness and color.
Now the Indian Style Nachos is ready to be enjoyed by everyone!
INGREDIENTS
Tortilla Chips: 2 cups (store-bought
or homemade)
grams, crumbled or diced
chopped
chopped
preference)
chopped
Chaat Masala: 1 teaspoon
preference)
Cumin powder: 1/2 teaspoon
Salt: To taste
Lemon juice: From half a lemon
Grated cheese: 1 cup (you can use
cheddar or a combination of moz-
zarella and cheddar)
Vegetable oil: 1 tablespoon
Jalapenos: Sliced, for heat
Sliced capsicum (bell peppers): For
additional crunch and color.
Cooking Time -
20-25 Minutes
Serving Size -
Not Fixed

46
Indian Style Masala
Risotto ROLES
1) Head Chef: Responsible for overseeing the cooking process,
guiding and assisting other family members, and making sure the
dish turns out delicious.
2) Sous Chef: Assisting the Head Chef with tasks like chopping,
grating, and preparing ingredients.
3) Masala Mixologist: In charge of preparing and mixing the spices
to create the flavorful masala base.
4) Risotto Ruler: Responsible for cooking the rice and bringing all
the elements together to create a creamy and comforting dish.
DIRECTIONS
1) In a large pot, the Head Chef and Sous Chef heat ghee or
vegetable oil over medium heat. They add cumin seeds and let
them sizzle for a few seconds until the aroma fills the air. To this
fragrant base, they add finely chopped onions, minced garlic, and
grated ginger, sautéing until the onions turn golden and aromatic.!
2) The Masala Mixologist takes charge, skillfully lowering the heat
and adding ground coriander, ground cumin, turmeric powder,
red chili powder, and garam masala to the pot. Stirring the spices
well, they create a harmonious and fragrant masala mix that will
infuse the risotto with delightful flavors.
3) Led by the Risotto Ruler with support from the rest of the family,
the next step involves adding the mixed vegetables to the pot
and sautéing them until they begin to soften. The Arborio rice or
short-grain rice joins the mix, coated with the aromatic masala.
Gradually, they add vegetable broth or water to the pot, one cup
at a time, stirring constantly. Patiently, they let each cup of liquid
be absorbed before adding the next, ensuring the rice becomes
creamy and fully cooked.
4) As a team effort, the family carefully introduces diced or
crumbled paneer to the risotto, gently folding it in to distribute its
goodness evenly throughout the dish.
5) With the aroma filling the kitchen, they season the masala
risotto with salt to taste. A fresh burst of tangy flavor comes from
squeezing the juice of half a lemon over the dish. To add a touch
of vibrancy, they garnish the masala risotto with freshly chopped
coriander leaves.
Proudly, the Head Chef transfers the Indian Style Masala Risotto
onto a serving platter. Now the entire family can enjoy the Indian
Style Masala Risotto. Cooking together can be a rewarding
experience, and the Indian Style Masala Risotto will surely
become a cherished family favorite!
INGREDIENTS
Arborio rice or any short-grain rice:
1 cup
chopped
Ginger: 1-inch piece, finely chopped
or grated
peas, bell peppers, beans, etc.),
finely chopped
Vegetable broth or water: 4 cups
Ghee or vegetable oil: 2 tablespoons
Cumin seeds: 1 teaspoon
preference)
Ground coriander (coriander pow-
der): 1 teaspoon
Ground cumin (cumin powder): 1/2
teaspoon
Salt: To taste
Lemon juice: From half a lemon
Paneer (Indian cottage cheese):
100 grams, diced or crumbled, for
added protein and richness.
Cooking Time -
30-40 Minutes
Serving Size -
4-6 Dosas

49
Indian Chaat recipes are renowned for their burst of flavors, textures, and
vibrant colors. To create authentic and delicious Chaat dishes, you’ll need
some basic requirements that form the foundation of these delectable
snacks. Here are the key elements you’ll need:
Puris or Papdis: These crispy, hollow round crackers are the base of many
Chaat dishes. You can buy ready-made puris or papdis from Indian
grocery stores, or you can make them at home using wheat flour or
semolina.
Chutneys: A variety of chutneys add tanginess and sweetness to Chaat
recipes. The essential chutneys include green chutney (made with mint and
coriander), tamarind chutney (sweet and tangy), and sometimes garlic
chutney for extra spice.
Chaats Masala: This spice blend is the heart of Indian Chaat recipes,
typically made with amchur (dried mango powder), cumin, coriander,
black salt, and other spices. It adds a zesty and tangy flavor to the dishes.
Chickpeas or Chana: Boiled chickpeas are a common protein element in
Chaat dishes. They add texture and substance to the snacks.
Potatoes: Boiled and diced potatoes are a staple ingredient in many Chaat
recipes. They add a creamy and comforting element to the dishes.
Yogurt: Often used to provide a cooling and creamy contrast to the spicy
and tangy flavors of Chaat. Yogurt is used in Dahi Puri and Bhel Puri, among
others.
Sev: Thin, crunchy noodles made from chickpea or gram flour are sprinkled
on top of Chaat dishes to add a delightful crunch.
Indian Chaat
Recipes

50
Onions and Tomatoes: Freshly chopped onions and tomatoes are
commonly used for their juicy and refreshing taste. They add brightness
and a burst of color to the Chaat.
Pomegranate Seeds: These ruby-like jewels are often used to garnish
Chaat dishes, adding a burst of sweetness and visual appeal.
Boondi: Tiny fried chickpea flour droplets, known as boondi, are used to
enhance the texture of some Chaat dishes.
Cilantro and Mint Leaves: Freshly chopped cilantro and mint leaves are
used for garnishing and adding a refreshing herbal note to the Chaat.
With these basic requirements on hand, you can create a wide range of
delicious and mouthwatering Indian Chaat recipes. From Pani Puri and Bhel
Puri to Aloo Chaat and Dahi Puri, you’ll be able to enjoy the diverse flavors
and textures that make Chaat an irresistible street food favorite in India.
Get ready to embark on a delightful Chaat adventure, bringing the taste of
the bustling streets of India right into your kitchen!

52
Spinach Paneer
Empanadas
ROLES
1) Chef (Main cook): Responsible for making the empanada dough
and assembling the empanadas.
spinach paneer filling.
3) Assembly Expert: In charge of shaping and sealing the
empanadas.
DIRECTIONS
1) The Chef takes the lead in this step, using a large mixing bowl to
combine 2 cups of all-purpose flour and 1/2 teaspoon of salt. To the bowl,
the Chef adds the cold diced butter and proceeds to rub it into the flour
using their fingers until it reaches a coarse crumb texture. Gradually, the
Chef pours cold water into the flour mixture while stirring with a fork until
the dough comes together and forms a ball. After achieving a smooth
consistency, the Chef lightly kneads the dough and wraps it in plastic
wrap, placing it in the refrigerator to rest for at least 30 minutes.
2) While the empanada dough is resting, the Sous Chef prepares the
spinach paneer filling. They start by blanching 2 cups of spinach in boiling
water for a minute, then draining and finely chopping it. In a pan heated
with 2 tablespoons of oil, the Sous Chef adds cumin seeds, allowing them
to splutter. Next, they sauté minced garlic and finely chopped green chili
until a delightful aroma fills the kitchen. To this, the Sous Chef adds finely
chopped onions and continues sautéing until they become translucent.
The crumbled or diced paneer is added to the pan and cooked until it
softens and gains a golden hue. Incorporating the blanched and chopped
spinach into the mixture, the Sous Chef seasons with garam masala, red
chili powder, and salt, cooking everything for another 2-3 minutes. The
spinach paneer filling is now ready to be used.
3) With the empanada dough rested, the Assembly Expert preheats the
oven to 375°F (190°C) and lines a baking sheet with parchment paper. On
a lightly floured surface, the Chef rolls out the chilled dough to a thickness
of approximately 1/4 inch. The Assembly Expert then uses a round
cutter or small bowl to cut circles from the rolled-out dough. Spooning a
portion of the spinach paneer filling onto one half of each dough circle,
they moisten the edges of the dough with water and fold it over the
filling, pressing the edges firmly to seal the empanadas. To achieve a
decorative finish, the Assembly Expert crimps the edges using a fork. The
assembled empanadas are placed on the prepared baking sheet. Before
baking, the Chef brushes the empanadas with beaten egg or milk to give
them a golden color. The empanadas are then baked in the preheated
oven for 15-20 minutes until they turn golden and crisp.
The delightful Spinach Paneer Empanadas are now ready to be served.
The family can enjoy the harmonious blend of spinach and paneer
flavors within the flaky empanada crust. Now your family can savor the
delightful Spinach Paneer Empanadas together!
INGREDIENTS
All-purpose flour: 2 cups
Cold butter: 1/2 cup, diced
Cold water: About 1/4 to 1/2 cup
Salt: 1/2 teaspoon
grams, crumbled or diced
Spinach: 2 cups, blanched and finely
chopped
chopped
Green chili: 1 small, finely chopped
preference)
Cumin seeds: 1/2 teaspoon
preference)
Salt: To taste
Oil: 2 tablespoons
All-purpose flour: For dusting the
surface while rolling the dough
Beaten egg or milk: For brushing the
empanadas (to get a golden color
when baked)
Cooking Time -
45 Minutes
Serving Size - 12
Empanadas

55
Indian cuisine is a tapestry of flavors, aromas, and colors, woven together
by centuries of rich culinary traditions. It holds a special place in the hearts
of its people, and its importance is amplified during every occasion and
festival. From joyous celebrations to solemn rituals, Indian food plays
a central role in bringing people together and creating unforgettable
memories.
1. A Melting Pot of Diverse Tastes:
Indian food is renowned for its diversity, reflecting the country’s cultural
and regional richness. Each region has its own distinct culinary identity,
boasting a treasure trove of recipes and techniques passed down through
generations. Whether it’s the fiery spices of North India, the coconut-
infused delicacies of South India, or the aromatic rice and seafood dishes
of the coastal regions, Indian food is a harmonious blend of flavors that
cater to diverse palates.
2. The Essence of Festivals:
Festivals in India are more than just celebrations; they are expressions
of joy, gratitude, and reverence. Indian festivals are incomplete without
an array of traditional dishes that have been lovingly prepared for
generations. During Diwali, the festival of lights, homes are adorned with
lamps and rangoli, and families come together to enjoy sweets like gulab
jamun, kaju katli, and jalebi. The colorful festival of Holi is marked with
the preparation of delectable gujiyas and the intoxicating thandai. Each
festival brings its own unique culinary traditions, reinforcing the bonds of
family, community, and culture.
A Feast for Every
Occasion

56
3. The Spiritual Connection:
Food holds deep spiritual significance in Indian culture. During religious
ceremonies and rituals, specific dishes are offered to the gods as a symbol
of devotion. Prasad, the sacred food blessed by deities, is then distributed
among devotees, fostering a sense of unity and shared spirituality. The act
of preparing and sharing food for religious occasions is a way of expressing
gratitude and seeking blessings for the well-being of loved ones.
4. The Joy of Occasions and Celebrations:
Indian food becomes a medium of love, care, and celebration during
special occasions. Birthdays, weddings, anniversaries, and graduations
are marked by grand feasts featuring a plethora of vegetarian and non-
vegetarian delicacies. The art of hospitality shines brightly, and hosts
take pride in serving a lavish spread that leaves guests with cherished
memories and contented hearts.
5. The Social Glue:
Food has an incredible power to foster connections between people.
Whether it’s a casual get-together with friends or a community event,
the aroma of spices and the sight of colorful dishes bring people closer
together. The act of sharing a meal is a way of showing affection and
respect, breaking barriers, and nurturing a sense of belongingness.
6. Health and Well-being:
Indian cuisine, especially its vegetarian offerings, is celebrated for its health
benefits. Rich in vegetables, lentils, spices, and herbs, Indian dishes are
not only delicious but also nourishing. Festivals and occasions provide an
opportunity to enjoy these wholesome delicacies, reinforcing the belief that
food can nourish not only the body but also the soul.
In conclusion, Indian food is an integral part of every occasion and festival,
infusing these special moments with flavors, traditions, and love. Its
importance transcends the realm of nourishment, becoming a cultural
bridge that unites people. As families and communities gather around
the dining table, Indian food weaves a tapestry of shared experiences,
laughter, and joy, making every occasion and festival a feast for the senses
and a celebration of life itself.

58
Rice Paper Vegetarian
Spring Rolls
ROLES
1) Chef (Main cook): Responsible for preparing the rice paper rolls
and making the dipping sauce.
2) Sous Chef (Assistant cook): Assists the Chef in cutting and
preparing the vegetables and noodles.
3) Assembly Expert: In charge of assembling the spring rolls with
the prepared ingredients.
DIRECTIONS
1) The Sous Chef takes charge of this step, assisting the Chef
by julienned or grating the carrots, thinly slicing the cucumber,
and julienned the bell peppers. They also cook the rice vermicelli
noodles according to package instructions, let them cool, and set
them aside, ready for assembly.
2) The Chef leads in creating the flavorful dipping sauce. In a
small mixing bowl, they combine hoisin sauce, peanut butter, soy
sauce, lime juice, and water, adjusting for desired consistency.
To add a spicy kick, they incorporate sriracha sauce or chili garlic
sauce, mixing everything until well combined. The dipping sauce is
set aside and ready for serving.
3) The Assembly Expert is responsible for this part of the
procedure. They prepare a clean and flat surface for assembling
the spring rolls and fill a shallow plate or tray with warm water.
Carefully dipping one rice paper sheet into the warm water
for a few seconds, they ensure it becomes pliable. Placing the
softened rice paper on the prepared surface, they arrange
a small portion of julienned or grated carrots, cucumber, bell
peppers, avocado slices, torn lettuce or mixed salad greens, fresh
mint leaves, cilantro, and cooked rice vermicelli noodles in the
center. Optionally, they sprinkle some sesame seeds for added
texture and flavor. With care and precision, the Assembly Expert
folds the bottom part of the rice paper over the fillings, tucking
them in tightly. Next, they fold in the sides towards the center and
continue to roll away from themselves, creating neat and secure
spring rolls. The process is repeated for the remaining rice paper
sheets and fillings.
The Rice Paper Vegetarian Spring Rolls are now ready to be
served. Accompanied by the delicious dipping sauce prepared by
the Chef, the family can enjoy the light and refreshing flavors of
these delightful rolls. Now your family can enjoy the delightful Rice
Paper Vegetarian Spring Rolls together!
INGREDIENTS
Rice paper spring roll wrappers: 10-
12 sheets (round rice paper sheets)
Carrots: 1 large, julienned or grated
Cucumber: 1 medium-sized, juli-
enned or thinly sliced
Bell peppers: 1-2 medium-sized, juli-
enned (you can use different colors
for visual appeal)
Avocado: 1 ripe avocado, thinly sliced
Lettuce or mixed salad greens: A
handful, torn into smaller pieces
Fresh mint leaves: A handful
Fresh cilantro (coriander leaves): A
handful
Rice vermicelli noodles: 100 grams,
cooked according to package in-
structions and cooled
Sesame seeds (optional): For sprin-
kling inside the rolls
Hoisin sauce: 1/4 cup
Peanut butter: 2 tablespoons
Soy sauce: 1 tablespoon
Lime juice: 1 tablespoon
Water: 2-3 tablespoons (adjust for
desired consistency)
Sriracha sauce or chili garlic sauce: 1
teaspoon (adjust according to your
spice preference)
Cooking Time -
25 Minutes
Serving Size - 10
Spring Rolls

60
Tandoori Paneer
Pizza ROLES
1) Chef (Main cook): Responsible for making the pizza dough,
marinating the paneer, and assembling the pizza.
pizza dough and marinating the paneer.
3) Assembly Expert: In charge of spreading the sauce, arranging
toppings, and baking the pizza.
DIRECTIONS
1) The Chef takes the lead in this step, combining 2 cups of
all-purpose flour, 1 packet of active dry yeast, and 1 teaspoon
of sugar in a mixing bowl. They add 3/4 cup of warm water
and 2 tablespoons of olive oil to the dry ingredients, mixing until
the dough comes together. The Sous Chef assists the Chef in
kneading the dough on a floured surface until it becomes smooth
and elastic, forming it into a ball. The Chef then places the dough
in a greased bowl, covers it with a damp cloth, and lets it rise in a
warm place for about 1 hour or until doubled in size.
2) While the pizza dough is rising, the Chef proceeds with
marinating the paneer. They cut 200 grams of paneer into cubes
or strips and place them in a mixing bowl. Adding 1/4 cup of
yogurt, 2 tablespoons of tandoori masala, 1 tablespoon of ginger-
garlic paste, 1 tablespoon of lemon juice, 1/2 teaspoon of red chili
powder, and salt to taste, the Chef ensures the paneer is evenly
coated in the flavorful marinade. The Sous Chef covers the bowl
and lets the paneer marinate for at least 30 minutes, allowing the
flavors to develop.
3) The Assembly Expert takes over at this stage. They preheat
the oven to 475°F (245°C) and grease a pizza pan or baking
sheet. Once the pizza dough has risen, the Chef punches it down
and transfers it to a floured surface. They roll it out to the desired
pizza size and thickness. The Assembly Expert places the rolled-
out dough on the prepared pizza pan and spreads 1/2 cup of
tomato or pizza sauce evenly over it, leaving a small border
around the edges. Sprinkling minced garlic, dried oregano, dried
basil, red chili flakes, and salt over the sauce, the Assembly Expert
ensures the pizza has a burst of flavor. They then arrange thinly
sliced bell peppers, red onion, and the marinated paneer evenly
on top, creating a colorful and delicious combination. Sprinkling 1
to 1.5 cups of shredded mozzarella cheese over the toppings, the
Assembly Expert drizzles 1 tablespoon of vegetable oil over the
pizza. The Chef bakes the Tandoori Paneer Pizza in the preheated
oven for 12-15 minutes or until the crust is golden and the cheese
has melted and slightly browned.
Now your family can savor the delightful Tandoori Paneer Pizza
together!
INGREDIENTS
All-purpose flour (maida): 2 cups
Active dry yeast: 1 packet (about 2
1/4 teaspoons)
Warm water: 3/4 cup
Sugar: 1 teaspoon
Olive oil: 2 tablespoons
Salt: 1/2 teaspoon
grams, cut into cubes or strips
Yogurt: 1/4 cup
Tandoori masala: 2 tablespoons
Salt: To taste
Vegetable oil: 1 tablespoon
Tomato / pizza sauce: 1/2 cup
Red chili flakes: 1/2 teaspoon (adjust
according to your spice preference)
Salt: To taste
Bell peppers: 1 thinly sliced
sliced
Fresh cilantro (coriander leaves): A
handful, chopped, for garnishing
Shredded mozzarella cheese: 1 to
1.5 cups
Cooking Time -
1.5 Hours
Serving Size - 1
12-Inch Pizza

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