Kitchen Secrets Revealed

Chef Harpal Singh Sokhi of Ching´s Secret gave an interesting touch to varied
quick-n-easy recipes

Jhal Muri Schezwan  

  • Ingredients
  • • 6 cups murmura (puffed rice)
  • • 6 tbsp Ching’s Schezwan Chutney
  • • 2 potatoes, boiled and mashed coarsely
  • • 80 g onions, chopped finely
  • • 4-5 green chillies, chopped
  • • 4 tbsp salted peanuts
  • • 5-6 coconut slivers
  • • 4 tbsp coriander leaves, chopped

Mix all the ingredients in a bowl and serve as required.

Poha Kachori

  • Ingredients
  • • 200 g potato (boiled, mashed)
  • • 5 bread slices
  • • 1/2 cup poha
  • • 2 tbsp Ching’s Schezwan Chutney
  • • 2 tbsp peanuts, roasted
  • • 1 tbsp lemon juice
  • • 1/2 tsp red chilli powder
  • • 1/2 tsp chaat masala
  • • 10 g coriander leaves, chopped
  • • 3-4 green chillies
  • • salt to taste
  • • oil, for deep-frying

Wash and soak poha in water for 10 minutes. Cut the corners of the bread and discard them. In a bowl, crumble the bread slices into smaller pieces.
Add the mashed potatoes to the mixing bowl along with salt and red chilli powder and mix well, knead and make smooth and stiff dough.

For the filling 
In a blender, blend the roasted peanut with the Ching´s Schezwan chutney to a coarse paste. Drain and squeeze the poha. In a bowl, add poha, crushed peanut, chopped green chilli, chaat masala, red chilli powder, salt and coriander leaves, and mix well. Add lemon juice and mix well.  

To assemble
Grease your palm with oil. Take lemon-size ball of the stiff dough, roll it, and press it in the middle to form a bowl shape. Now place the prepared stuffing in the centre and gently close the dough. Seal the dough using water. Similarly make the remaining kachoris. Heat oil a pan to deep-fry. Once hot, deep-fry the kachoris until golden brown. Remove them on a kitchen towel to drain the excess oil and serve hot.

Chef Bhairav Singh Rajput of Novotel, Mumbai intrigued food enthusiasts with his Ayurvedic recipes


Bajra Crêpes with Mahua Jam

  • Ingredients
  • For the bajra crêpes
  • • 100 g bajra flour (pearl millet)
  • • 200 ml cold milk
  • • 1/2 tsp salt
  • • tulsi leaves
  • • anardana

  • For the mahua jam
  • • 200 g mahua (madhuca longifolia)
  • • 50 ml ghee 
  • • 100 g jaggery 

To make the crêpes
Mix all the ingredients into the mixing bowl and make batter with the help of a whisker. Put a non-stick pan over low heat, put 40 ml of batter, spread on the entire non-stick surface and make thin crepes. Flip and cook both sides.

To make the mahua jam
Wash and soak the mahua in warm water for 1 hour in a mixing bowl. Mash the mahua with fingers in water and keep it aside.

Over medium heat, put the ghee in a heavy bottomed saucepan. Add jaggery and stir until it melts.
Add mahua and stir. Cook for 15 to 20 minutes until thick. Remove from the fire and keep aside.

To assemble
When the crêpe is ready, put one tbsp of the mahua jam and spread it with a butter knife. Fold the crêpes and serve hot with tulsi leaves and anardana.

Note: Bajra is a whole grain that helps in reducing impotency problems and also highly effective and recommended for cases of severe constipation. Bajra is rich in fibre content.It keeps the glucose levels normal.  

Dimaag ki Khuraak

  • Ingredients
  • • powder of 2 jaiphals 
  • • 100 g almond powder
  • • 50 g ashwagandha powder 
  • • 20 g mulethi powder 
  • • 50 g shankhpushpi
  • • 100 g jaggery 
  • • 250 ml cow milk

Heat mulethi and almond powder in a thick-bottom pan on slow heat for about 2 to 3 minutes. Keep aside and allow it to cool. Add jaiphal powder, ashwagandha, shankhpushpi powder. Add jaggery crumbs and mix thoroughly with your hands. Place it in an airtight container.
Add one tbsp of the mixture in one glass of hot cow milk. 

Note: Have one glass of hot milk with one tbsp of mixture on empty stomach, preferably early morning. It acts as a very good brain tonic (for better result consume for minimum 3 months) that has been traditionally used to improve and enhance memory. 

Gokhru Kesar Ki Chai

  •  Ingredients
  • • 25 g gokhru (puncture vine)
  •  • 20 g makai kesar
  •  • 750 ml water
Wash and clean the gokhru and makai kesar.
Heat the water in a saucepan and add the gokhru and makai kesar.
Boil the water until 2/3rd of it is evaporated and 1/3rd is left.
Remove from the fire and strain.
Serve hot into a glass.
Note: Take one glass of the chai on empty stomach for minimum 21 days. It is very helpful for urinary disorder, dissolving the kidney stone. 

Varun Inamdar of The Chocolate Factory Ecuador kept it simple yet tempting with his chocolate desserts

Strawberry Basil Lamingtons

  • Ingredients
    For the sponge
  •  • 4 eggs
  • • 200 g sugar, granulated
  • • 1 tsp vanilla extract
  • • 200 g all purpose plain flour
  • • 1.5 tsp baking powder
  • • 110 g butter, melted and cooled

  • For strawberry-basil syrup
  •  200 g strawberry jam
  • • 200 ml water
  • • 2-3 sprigs basil leaves
  • For the ganache
  • • 500 g Ecuadorian dark chocolate 
  • • 120 ml cooking cream 

  • To assemble
  • • 6 cups dessicated coconut

For the sponge:
Pre-heat oven to 180° C. Grease and flour a 20 cm x 30 cm baking dish, lining the base of the pan with parchment paper. Beat the eggs, sugar and vanilla in a large bowl with an electric hand mixer (medium-high speed) until pale yellow in colour and thick. Sift the flour and baking powder over the egg and sugar mixture and use a rubber spatula to gently combine the dry ingredients. Add the melted butter, about 1/3rd at a time, gently mixing with a rubber spatula until completely combined, then pour the mixture into the baking dish. Bake for 25 minutes, or until a skewer inserted into the middle of the cake comes out clean. The cake should spring back when lightly touched in the centre. Turn cake onto a wire rack to cool. Cut cake into about 4 cm cubes. 

At this stage, you can freeze the cake for better handling.

For the strawberry-basil syrup
When you are ready to dip the cakes, pour water in a heavy-bottomed pan. Add jam and basil leaves to the pan. Cover with a lid. Stir occasionally. Infuse the strawberry syrup with the leaves. Strain the syrup and cool slightly.

For the ganache
In the meanwhile, chop chocolates into smaller bits and keep aside.
Boil cream, pour over the chocolates, and stir until it forms a shiny emulsion. Allow the mixture to remain warm. 

To assemble
Place dessicated coconut in a plate. Dip all sides of the sponge cubes in the strawberry-basil syrup and roll in dessicated coconut. Chill for a few hours and serve with a drizzle of chocolate ganache. 

Chef Shantanu Gupte of Food Food demonstrated the colourful side of Mexican cuisine

Vegetable Stew with Nachos & Cheese

  • Ingredients
  • • 250 ml olive oil
  • • 500 g onion, chopped
  • • 1 tbsp ground cumin 
  • • 3 tbsp garlic, minced 
  • • 2 tsp dried oregano 
  • • 3 cup whole kernel corn, frozen 
  • • 1 tbsp black pepper
  • • 1 ltr veg stock
  • • 300 g black beans/kidney beans (boiled with water)
  • • 400 g tomato, chopped
  • • 300 g tomato puree
  • • 1 bunch coriander
  • • 1 bunch green onion
  • • 1 tbsp paprika
  • • 1 tbsp Mexican spice
  • • 1 Maggi seasoning packet
  • • 100 g bird’s eye chilli
  • • 75 g cheese cubes
  • • 100 g cornflour
  • • 1 bunch celery
  • • 200 g carrot, chopped
  • • 3 lime slices
  • • 1 small bottle honey
  • • 1 packet original nachos 

In a skillet, add olive oil. Sauté onion, garlic till translucent. Add paprika and the chillies. Pour in the veg stock. Add tomatoes, tomato puree, beans and veggies. Then add the herbs, spice, cumin and pepper and Maggi seasoning packet. Simmer for 10-12 minutes. Check consistency, if required, thicken with the cornflour.

Garnish with lime, nachos, cheese and cilantro. Drizzle with honey.

Spicy Red Soy Delight

  • Ingredients
  • • 4 tbsp olive oil 
  • • 2 cups onion, finely chopped 
  • • 60 g garlic, minced 
  • • 1 tbsp dried oregano 
  • • 2 tsp chilli powder 
  • • 50 g basil leaves
  • • salt to taste 
  • • freshly ground black pepper to taste 
  • • 1 tbsp ground cumin 
  • • 1 bunch cilantro, dried
  • • 1 can Mexican salsa 
  • • 500 ml tomato juice
  • • 400 g tomato paste
  • • 500 ml veg stock
  • • 400 g soy granules, ground
  • • 1.5 cup onion, finely chopped 
  • • 1 tbsp garlic, minced  
  • • 1/2 tsp chilli powder 
  • • 1/2 tsp ground cumin 
  • • 500 g boiled Basmati rice
  • • 500 g processed cheese 

For the spicy red sauce:
Heat the olive oil in a large saucepan over medium heat, and cook and stir 1/2 cup of onion until the onion is softened (3 to 4 minutes). Stir in 4 tsp garlic, and cook and stir until fragrant (another 3 to 5 minutes), watching carefully to avoid burning the garlic. Stir in the oregano, 1.5 tsp chilli powder, basil, salt and black pepper, 1 tsp cumin, dried cilantro, salsa, tomato juice, tomato paste, and veg broth until the sauce is smoothly combined. Bring to a simmer, reduce heat to low, and simmer for 30 minutes, stirring often, until the flavours have blended and the sauce has thickened slightly.

While the spicy red sauce is simmering, cook and stir the ground soy in a large skillet over medium-high heat until it is evenly browned. Mix in 3/4 cup onion, 1 tbsp garlic, 1/2 tsp of chilli powder and 1/2 tsp cumin into the soymeat, and cook and stir until the onions are softened and the soy mixture is fragrant with spices (5 to 10 more minutes). 

When cooked, serve with steamed rice, topped with cheese and cilantro.

Rushina Munshaw Ghildiyal of A Perfect Bite Cook Studio had the audience asking
for more when she cooked with exotic ingredients

Broccoli Salad

  • Ingredients 
  • • 400 g chickpeas 
  • • 1 cup hung yogurt
  • • handful of fresh flat-leaf parsley (leaves only),finely chopped 
  • • 200 g broccoli florets, cut small (steamed lightly or blanched)
  • • 4 garlic cloves, chopped
  • For the dressing
  • • 100 g parsley, minced
  • • 1/3 cup extra virgin olive oil
  • • juice of 2 lemons
  • • 2 green chillies 
  • • 2 garlic cloves
  • • freshly ground pepper 
  • • salt to taste

For the parsley oil dressing
Place parsley, olive oil, lemon juice, chillies, garlic, salt and pepper in a blender. Process to a coarse puree. Keep side. 

To assemble Place chickpeas, yogurt, parsley, garlic and broccoli florets in a large bowl and mix well.
Strain the parsley puree through a muslin cloth. Add desired quantity of the strained oil to the salad and mix well. Serve. 

Spiced Kale Slaw

  • Ingredients
  • • 1 large bunch curly or flat- leaf kale
  • • 1 red bell pepper, cleaned and cut into fine strips 
  • • 3 tbsp roasted, salted peanuts
  • • 3 tbsp toasted sesame seeds
  • • 2 tbsp toasted sesame oil
  • • 2 tbsp amchur powder
  • • juice of 1/2 lime
  • • 1 tbsp honey
  • • 1 tsp coarse salt
  • • 2 tbsp rascalla masala or other spice mix

For the kale
Rinse kale thoroughly and air-dry. Fold each leaf in half lengthwise and slice out the centre rib. Discard ribs. Roll a stack of the leaves up and slice in half lengthwise, then crosswise into very fine ribbons. You will have 6-7 cups of finely chopped kale in the end. Toss the kale with the sliced bell peppers. 

Add 1/2 cup of the peanuts. In a small jam jar combine oil, amchur, honey, rock salt and rascalla masala and sesame seeds. Close jar and shake well to mix.
Add the dressing to the salad and toss well. Let it sit for at least a few minutes before serving.

Chef Anurag Barthwal of Trident, Bandra Kurla had the audience mesmerised with
his class on divine desserts

Chocolate & Passion Fruit Mélange with Chocolate Soil

  • Ingredients
  • For the Chocolate Chantilly
  • • 225 g dark chocolate 
  • • 200 ml mineral water
  •  For the passion fruit gel
  • • 200 g passion fruit puree
  • • 50 g castor sugar 
  • • 3 g agar agar
  • For the chocolate soil
  • • 200 g castor sugar
  • • 80 g dark chocolate
  • • 75 ml water 

For the Chocolate Chantilly
Boil the water in a pan. Add chopped chocolate in the water and melt it.
Transfer the chocolate and water mixture into a mixing bowl.
Whip using a whisk over an ice bath until it achieves mousse-like consistency.
For the passion fruit gel Mix the castor sugar and agar agar together. Add to the puree when it is at room emperature.
Give the puree a nice boil. Transfer into a flat tray and allow to set. When completely set, break it, blend using a hand blender.
For the chocolate soil Mix water and sugar. Heat the syrup until 135° C. Add chopped chocolate, mix immediately. Transfer the crystallised chocolate on a flat tray.


Chef Michael Swamy of Cottage Chef Culinaire kept it light and fresh with his demo on  French cuisine 

Marinated Cherry Tomato & Cucumber Brochettes

  • Ingredients
  • • 1/2 cup cherry tomatoes, halved
  • •  2 large cucumbers, sliced very thin
  • •  1 tbsp olive oil
  • •  4 cloves garlic, minced
  • • 1/2 tsp Balsamic vinegar
  • • 1-2 sprigs fresh rosemary or 1/2 tsp rosemary, dried
  • • 1 tsp olive dust
  • •  salt to taste
  • •  freshly ground black pepper to taste
  • •  toothpicks, as required

Marinate the cherry tomato halves in olive oil, garlic and rosemary.
Toss the cucumbers in a very light dressing of Balsamic vinegar, salt and pepper.
Wrap the cherry tomato halves in cucumber slices, fasten with a toothpick and serve sprinkled over with olive dust.

Poached Fish En Apillotte with Saffron Sauce
  • Ingredients
  • • 750 g fish
  •  • 1/4 tsp sea salt
  • • 1 tsp Madras curry powder
  • • 1 tsp coconut oil
  • • 1/2 tsp green peppercorns, crushed
  • • 2 tbsp white wine
  • For the sauce
  • • 1/4 tsp saffron threads   
  • • 2 tbsp hot milk  
  • • 1 tbsp butter
  • • 6 cloves garlic, finely chopped 
  • • 1 large onion, finely hopped 
  • • 1/2 cup white wine
  • • 1 sprig fresh curry leaves
  • • 2 stalks fresh lemon grass, lightly crushed
  • • 1/2 tsp freshly ground pepper
  • • 1/2 cup coconut milk
  • • 1/2 cup fresh cream
For the fish: Wash the fish. Sprinkle over with sea salt, Madras curry powder, coconut oil, green peppercorns and white wine. Toss to mix and set aside. 
To make the sauce
Combine saffron with the hot milk, stir well to release its colour and set aside. Heat butter in a pan; add chopped garlic and sauté for a few seconds on low heat. 
Add the onions and cook until translucent. Add wine and cook until reduced. 
Add the curry leaves, lemon grass, saffron milk, and pepper, and bring the sauce to a simmer, stirring constantly. Cook until the sauce turns glossy. 
Turn off the heat, and stir in the cream and coconut milk. Return to the heat for a few seconds. 
To assemble
Place the fish in butter paper. Sprinkle seasoning on it. Sprinkle some white wine.
Close the wrapper. Poach it in a pan. Serve with saffron sauce. 

Soufflé a La Noix de Coco Sauce Chaud au Chocolat

  •  Ingredients
  • • 7 egg whites   
  • • 7 egg yolks     
  • • 250 g castor sugar         
  • • 50 g flour 
  • • 20 g cornflour   
  • • coconut shells, buttered 
  • • coconut milk
Boil coconut milk. Whisk yolks and sugar, then add flour and cornflour then pour in hot coconut milk. Cook for thirty seconds. Cool, then fold in the stiff egg whites, pour into moulds. 
Garnish with grated coconut and bake at 190° C for 10 to 12 minutes.
Remove and serve in coconut shells. 

Chef Adriano Baldassarre of Vetro at The Oberoi, Mumbai brought forth the authentic taste of Italy in his demo 


  • Ingredients
  • • 60 ml oil
  • • 15 g garlic
  • • 10 g fresh red chillies
  • • 300 g spinach leaves
  • • 150 g bread fresh white
  • • 10 g salt
  • • 5 g black pepper
  • • 60 g Parmesan cheese
  • • 60 g Pecorino cheese
  • • 40 g Provolone cheese
  • • 30 g shallots
  • • 20 g sun-dried tomatoes

Clean spinach and roughly shred them.
Roast shallots with skin in oven at 180°C for 20 minutes. Remove skin and keep it aside.
Heat oil. Add chopped garlic and chopped red chillies. Add shredded spinach. Cook well.
Add small cubes of white bread and mix well. Let bread and spinach blend well in the pan.
Add grated Parmesan cheese and Pecorino cheese. Mix well and check seasoning. Allow it to cool.
In a round mould put above mixture and form a patty.
In a non-stick pan, sear this patty until golden.
Place a slice of Provolone cheese and gratin.

Serve with warm shallots and sun-dried tomatoes.

Saffron Risotto

  • Ingredients
  • • 240 g Carnaroli rice
  • • 80 g butter
  • • 60 g onion
  • • 10 g salt
  • • 80 ml white wine
  • • 120 g Parmesan cheese
  • • 2 g saffron
  • • 1 leaf gold varq
  • • extra virgin olive oil
Heat extra virgin olive oil and add finely chopped onion. Sauté until soft and translucent.
Roast saffron and keep aside.
Heat olive oil. Add rice and sauté.
Add salt and mix well. Add white wine and let it reduce.
Add vegetable stock.
Add saffron and let rice cook on moderate heat.
When rice is al dente, remove it from the fire and add sautéed onion.
Add grated Parmesan cheese and butter.
Mix vigorously to achieve creamy and shiny risotto.
Top with gold varq.

Chef Shailendra Kekade of Food Food had the audience licking their fingers with these global fusion delights

Chicken Yakitori with Herb & Water Chestnut Salad

  • Ingredients
  • • 200 g chicken legs (boneless)
  • • 60 ml sake 
  • • 30 g sugar
  • • 60 ml Kikkoman dark soy 
  • • 40 ml sesame oil 
  • • 10 g black sesame seeds 
  • • 10 g white sesame seeds 
  • • 30 g spring onions 
  • • 20 g litchi 
  • • 30 g water chestnuts 
  • • 10 g fried moong dal
  • • 15 g fresh coriander leaves 
  • • 15 g fresh dill leaves 
  • • 15 g fresh fenugreek leaves 
  • • 15 g fresh mint leaves 
  • • 15 g fresh amaranth leaves 
  • • 15 g fresh baby spinach 
  • • salt to taste

Prepare the herbs by picking the fresh leaves, wrap them in a wet muslin and keep them in a refrigerator to retain their crispiness.
Prepare the marinade with the soy, sugar, salt, sake and marinate the chicken legs for at least an hour.
Heat a thick-bottom pan and slow-cook the chicken using the sesame oil. Reserve the cooking juices to be used as the salad dressing.
Chop the rest of the ingredients, mix them with the fresh herbs and serve alongwith the hot chicken.
Sprinkle with roasted moong dal as a garnish.

Beetroot Solkadi
  • Ingredients
  • • 4 large beetroots
  • • 12 garlic cloves peeled 
  • • 2" piece ginger
  • • 1 piece green chilli
  • • 1 lemon
  • • milk of 2 coconuts
  • • 6 cubes ice
  • • few coriander leaves
  • • sea salt
Peel the beetroot and grate them through a grater or finely slice and chop them.
Add all the ingredients along with the beetroot in a blender and pulverise until smooth.
Strain and serve chilled as an appetiser.

Andrea Fidora of Monin kept it fun, while he prepared hearty international cocktails and more

Blue Margarita Sparkler

  • Ingredients
  • • 100 ml Monin Blue Curacao Syrup
  • • 150 ml tequila
  • • 100 ml fresh lime juice
  • • 150 ml 7 Up or Sprite
  • • lime slices
  • • orange slices

Mix all ingredients in a pitcher with ice.
Passion Pineapple Jam Jar
  • Ingredients
  • • 30 ml Monin Passion Fruit Syrup
  • • 60 ml gin or any white  spirit (or water)
  • • 60 g fresh pineapple
  • • 15 ml apple cider vinegar

Place all ingredients in a jam jar, muddle and macerate for 24 hours.
Fill the jar with ice and spirit, close and shake.
Open and cover with a sheet of food grade paper and a rubber band.
Serve with a thick straw, breaking through the paper.

Thick Strawberry Colada

  • Ingredients
  • • 30 ml Monin Strawberry Syrup

    • 50 ml white rum
  • • 30 ml coconut cream
  • • pineapple chunks

Blend all ingredients with crushed ice until smooth.
Garnish with fresh pineapple.

Peach Ice Tea
  • Ingredients
  • • 100 ml Monin Peach Ice Tea Syrup
  • • 400 ml water
  • • lime slices
  • • peach slices

Mix all ingredients in a pitcher with ice.


  Kids Culinarie

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