||Junior Masterchef India - Recipe Thread|| (Page 2)

Proud-India IF-Sizzlerz

Joined: 02 January 2013
Posts: 11651

Posted: 24 August 2013 at 3:20am | IP Logged
Pani - Puri



To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
1/2 tsp Salt
Oil to deep fry

To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
1/2 cup Coriander Leaves
3 Green Chilly (Hari Mirch)
1 cup Mint Leaves (Pudina Leaves)
1 tblsp Black Salt (kala namak )
1 tblsp Boondi
2 tblsp crushed Jaggary (Gur)

To make stuffing:
2 medium boiled potatoes
1/2 cup boiled dried yellow peas/ small chickpeas
salt to taste
Green chutney
Red Tamarind Chutney

How to make pani puri:
  • To Make Puri:
  • Mix sooji, maida, baking soda and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be same as for the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins.
  • Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls.
  • Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container.
  • Points to remember before frying :
    1. Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot.
    2. Also the oil should not be smoking hot or the puris will get burnt and dark.
  • Heat oil in a deep bottom pan or kadai and put 3 - 4 puris in the kadai and fry them with the help of a slotted spoon.
  • While frying, press them in the center allow them to puff up. We want a pocket in each and every puri.
  • Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Don't let them get dark in color.
  • Let them cool. Later store in an airtight container.
  • To Make Pani:
  • Grind in a hand blender coriander, mint leaves and green chillies to make a fine paste.
  • Mix all the ingredients of the pani along with the green paste. Dissolve the gur properly. Adjust the spices and tanginess according to taste.
  • Strain through a wire strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving.
  • To Make The Stuffing : In a bowl mix yellow peas, roughly mashed potatoes and salt. Keep aside.
  • To Serve: Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled pani prepared earlier. Stir the pani before using to mix all the masalas.
  • Enjoy homemade pani puri or golgappa or puchkas...

Proud-India IF-Sizzlerz

Joined: 02 January 2013
Posts: 11651

Posted: 27 August 2013 at 10:50pm | IP Logged

Rava Sira


  • Milkmaid or Borden sweetened condensed milk   -   1 can
  • Sooji   -   1 cup
  • Ghee   -   3/4 cup
  • Water   -   2 cup
  • Kesar   -   A pinch
  • Yellow color (optional)   -   A pinch
  • Cashewnuts   -   8-10
  • Raisins (optional)   -   1 1/2 tbsp.


Heat Ghee in kadi. Fry cashewnuts and raisins till light brown and keep a side. add sooji to the remainig ghee and fry till light brown add kesar or color in water. Add water in sooji and keep stirring. Reduce heat. when all the water has been absorbed, add milkmaid. stir well till traces of ghee begain to show at the side of the pan spread on a greased plate, top with nut andraisins and cut in diamond shaped pieces. Serve warm or cold. Serves 8.
Proud-India IF-Sizzlerz

Joined: 02 January 2013
Posts: 11651

Posted: 30 August 2013 at 9:19pm | IP Logged

Alu Paratha


For The Dough
2 1/4 cups whole wheat flour (gehun ka atta)
1/2 tsp salt
2 tbsp ghee

For The Stuffing
4 boiled potatoes
1 chopped onion
1 tbsp chopped coriander (dhania)
4 green chillies , chopped
2 tsp dried mango powder (amchur)
1/2 tsp chilli powder
1 tsp cumin seeds (jeera)
salt to taste
1 tsp ghee

Other Ingredients
1 tbsp ghee for cooking

For the dough
  1. Sieve the flours with the salt.
  2. Add the ghee and mix well. Add enough water and make a semi-soft dough. Keep aside.

For the stuffing
  1. Mash the potatoes coarsely or cut into very small pieces. Keep aside.
  2. Heat the ghee in a vessel, add the cumin seeds and onion; and fry for at least 3 minutes.
  3. Add the green chillies and fry again for 1 minute.
  4. Add the potatoes, salt, coriander, chilli powder and amchur powder. Mix well and cook for 1 minute.
  5. Cook the mixture. Keep aside.

How to proceed
  1. Knead the dough and divide into 10 portions.
  2. Roll out one portion of the dough into a circle of 125 mm. (5") diameter.
  3. Place one portion of the prepared filling in the center of the dough circle.
  4. Bring togeather all the sides in the center and seal tightly.
  5. Roll out again into a circle of 125 mm. (5") diameter with the help of a little flour.
  6. Cook the paratha on a tava (griddle), using a little ghee until both sides are golden brown.
  7. Repeat with the remaining dough and filling to make more parathas.
  8. Serve hot.

Proud-India IF-Sizzlerz

Joined: 02 January 2013
Posts: 11651

Posted: 01 September 2013 at 8:23am | IP Logged
Upma Tongue

Upma Recipe: How to make South Indian Upma Recipe
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
upma " savory south indian breakfast dish made with semolina
Author: dassana
Recipe type: breakfast, brunch
Cuisine: indian
Serves: 2-3
  • 1 cup roasted semolina (sooji, rava)
  • 1 medium sized onion, chopped finely
  • 1 green chilly, chopped
  • 1 tbsp chana dal/spilt and skinned bengal gram
  • tbsp urad dal/spilt and skinned
  • inch ginger grated or chopped finely
  • 2 to 21/4 cups water
  • 1 tsp mustard seeds
  • tsp cumin seeds
  • 1 sprig of curry leaves
  • 7-8 cashewnuts
  • 2 tsp sugar (optional)
  • 2 tbsp oil or ghee
  • salt as required
  1. In a pan, heat oil or ghee.
  2. Add mustard seeds.
  3. When you hear the crackling sound of mustard seeds, it means they are getting fried.
  4. Now add the cumin along with chana dal and urad dal.
  5. Fry till they start to brown a little.
  6. Add cashews and by the time, the cashews get browned the dals would also get browned..
  7. now add onions and fry till they become transparent.
  8. now add the green chilly, ginger, curry leaves.
  9. Fry for a minute.
  10. Now add water to this mixture and let it come to a boil.
  11. Add salt and sugar. If you want a more sweeter taste, you can add more sugar. When the water comes to a rolling boiling, lower the flame and add the roasted semolina to it.
  12. Keep on stirring while you add the semolina.
  13. The semolina should be added not once but in 3-4 batches with a spoon.
  14. If you add it at once, lumps will be formed.
  15. Keep on stirring.
  16. The semolina will absorb water and swell and begin to cook.
  17. If the mixture looks dry, then add some more water.
  18. Reduce the flame and simmer the upma for 2-3 minutes.
  19. Keep stirring so that the upma does not stick to the pan.
  20. Garnish upma with coriander/cilantro leaves.
  21. Serve upma hot with slices of lime or coconut chutney or lime pickle.

Proud-India IF-Sizzlerz

Joined: 02 January 2013
Posts: 11651

Posted: 04 September 2013 at 11:36pm | IP Logged

Cake Embarrassed

Ingredients Edit and Save

Original recipe makes 12 cupcakes or 1- 9x9 inch pan Change Servings
  • 1 cup white sugar

  • 1/2 cup butter

  • 2 eggs

  • 2 teaspoons vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1 3/4 teaspoons baking powder

  • 1/2 cup milk

Check All Add to Shopping List


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
  2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
  3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Edited by Proud-India - 04 September 2013 at 11:36pm
Proud-India IF-Sizzlerz

Joined: 02 January 2013
Posts: 11651

Posted: 06 September 2013 at 11:46pm | IP Logged
Papdi Ka Lot

Papdi No Lot

This is one of those recipes that is my childhood in one mouthful. You will not see this in restaurants. In fact, there are very few places on the internet you can learn how to make this recipe since it's so distinct to Gujarat in India. Papdi is a special crispy rice snack similar to a rice cake but more delicious. It's close sister in the Indian food world is papad which is made out of lentil flour. Lot means dough. This is a simple rice dough recipe. Usually this dough is cooked and rolled out to form tortillas and dried in the sun.The dried tortillas are then stored and you can pop them in the microwave to make a delicious crispy snack.The tortilla rolling was done every summer by my mom, grandmom, and my little sis. I was the lucky one who got to dry them in the sun. I did not do a very good job and inevitably ate more then I care to admit. Even though I am calling it a dough, it is fully cooked and enjoyed with a drizzle of oil. This recipe is virtually fat free and gluten free as well. Considering how delicious it is, I am surprised that it has not gained any popularity so far. I guess it's because the recipe itself is a household staple garnered by generations of grandmoms and moms. The daughter (i.e. me) have yet to learn this technique. Since I no longer live close enough to home to request this dish be made (I am spoiled), I have been searching for a recipe. Luckily, I knew I had found it when I tasted my sister's MIL's papdi no lot. Thank you for sharing this recipe and helping me get a taste of my childhood with each bite Chancelor!

This recipe make 4-6 servings.
rice flour - 1 cup
clove powder - 1/4 tbsp
sesame seeds - 1 tbsp
 water - 3 cups
cumin seeds - 1 tbsp
ajwain/carom seeds - 1 tbsp
green chilli paste - to taste, try 1 tbsp for a spicy version
papad karo - 1/2 tbsp, can substitute sodium bicarbonate
salt - 1/2 tbsp
oil - 2 tbsp
pinch of hing/asafoetida

Mix rice flour, sesame seeds, and clove powder in a bowl and set aside. In another pot, boil water and add the following: cumin seeds, carom seeds, and salt. Boil for five minutes. Then add papad karo, green chili paste, hing, and oil. Boil for another five minutes. Add the rice flour and stir out any lumps. You will need to continually stir for another 5 minutes while cooking. If you are running low on water and it's too hard to stir, add water in 1/2 cup portions. Then you will cook the dough again. Yes, this is twice cooked dough! We like to be thorough in Gujarat! The second time you cook it, you will steam the lot. Get your steamer ready and start boiling your water in your covered double boiler or steamer pan while you are doing the first steps of this recipe. Grease the dish you will steam in with oil. Then, dump out the dough onto the greased dish and steam for a full 20 minutes. When finished, enjoy with a drizzle of oil. As a side note, I used a spice grinder to grind my cloves. Next time, I will crush them with a mortar and pestle instead as this is more traditional. Try it and if it doesn't turn out right, invite me over. I will eat it for you!

I accidentally added my sesame seeds early but it still came out delicious!

My lot is finished and ready to enjoy! Be careful taking this baby out, it is very tricky. Traditionally the lot is shaped into discs before steaming. I am just too lazy to put in the effort since it tastes delicious without this step. Besides, I just don't have the asbestos hands of my grandmom!

Proud-India IF-Sizzlerz

Joined: 02 January 2013
Posts: 11651

Posted: 24 September 2013 at 10:35pm | IP Logged

Amul Junior Masterchef Swaad Ke Ustaad Recipes

Dahi Single with Dahi Kebab


1 cup - Amul Dahi (Curd)
cup - Rawa (Semolina)
1 - Kela (Banana)
2 tbsp - Sugar
1 tsp - Saunf 
1/4 Cup - Kaju - Badam powder (Almond and Cashew powder)
1 tbsp - Khus Khus (White Poppy Seeds)
cup - Khoya
500 ml - Amul Taaza Milk


1. Mash the Sooji and kela together until well mixed, then add sugar, whisked Curd, saunf and of kaju-badam powder. Mix the batter well and keep it aside. It shouldn't be a very flowing batter nor very thick.
2. To make the kheer: heat ghee in a sauce pan, saut the khoya until brown then add milk. Let it simmer until it thickens; add rest of the kaju-badam powder.
3. Add khus khus and set aside. This will allow the mixture to thicken further.
4. Heat oil in a deep pan, fill a piping bag with the mashed kela and sooji batter.
5. Make jalebi shapes with the batter, fry until golden. Drain and keep it aside.
6. Serve the kheer with the Dahi Sooji Jalebi.

Proud-India IF-Sizzlerz

Joined: 02 January 2013
Posts: 11651

Posted: 24 September 2013 at 10:36pm | IP Logged

Amul Junior Masterchef Swaad Ke Ustaad Recipes

Ravioli with Kadhi Sauce


For The Pasta:

150 gms - Maida (Refined Flour)
1 nos - Egg
cup - Ice Cold Water
2 - 3 springs - Fresh Parsley
1 Tsp - Chili Flakes

For the Filling:

200gms - Chakka (Hung Curd)
1 cup - Blanched Palak (Spinach)
1 tsp - Pine nuts
2 nos - Basil Leaves
1 tsp - Chili Flakes
To taste - Salt

For the Kadhi Sauce:

1 1/2 tsp - Besan (Gram Flour)
1 pinch - Haldi (Turmeric Powder)
5 - 6 nos - Basil
1 tsp - Jeera (Cumin)
1 tbsp - Zaiton (Olive)
tsp - Lal Mirch Powder (Red chili powder)
2 - 3 nos - Sundried Tomatoes
To taste - Salt
4 -5 leaves - Blanched Palak (Spinach)


To make the pasta:

1. Take maida in a bowl, make a depression and crack egg into it. Mix it slowly.
2. Add the chopped parsley, chilli flakes, salt and pepper.
3. Slowly add water and make a dough.

To make the Filling:

1. To blanch the spinach, put the spinach in hot oiling water for about a minute and ake it out. Chop blanched spinach, mix it with the hung curd, pine nuts, chilli flakes and keep it aside.
2. Using a pasta machine roll out the dough into thin broad strip, using a cutter cut into round shapes.
3. Place a spoonful of filling on one roundel and cover it with the other. Seal the edges with water.
4. Repeat with all the other roundels, heat water in a saucepan, when it starts boiling add the raviolis and let it cook for 4- 5mins.
5. When the ravioli becomes lighter in color and floats on top, it's a sign that it will be cooked. Drain it and keep it aside.
6. For the sauce, in bowl whisk yoghurt and besan.
7. Heat oil in a pan, add basil leaves, chilli flakes, salt and pepper and chopped Sundried Tomatoes.
8. Slowly add the whisked yoghurt, bring it boil.
9. Serve it with the ravioli, Garnish with parsley.


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