Recipe by Chef Sanjeev Kapoor

Serves: 3

Ingredients:

Basmati Rice 1 1/2 cups
Carrots 2 medium
Carrots 1/2 inch pieces 2 medium
French beans 1/2 inch pieces 15
Cauliflower 10-12 florets
Green peas shelled 1 cup
Salt to taste
Green cardamons 8
Black cardamom 1
Cloves 15
Cinnamon 1/2 inch stick
Bay leaf 1
Caraway seeds (shahi jeera) 1/2 teaspoon
Ginger-garlic paste 1 1/2 tablespoons
Turmeric powder 1 teaspoon
Red chilli powder 1 tablespoon
Coriander powder 1 tablespoon
Yogurt 1/2 cup
Rose water 1/2 teaspoon
Saffron (kesar) a few strands
Fresh tomato puree 1 cup
Garam masala powder 1 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Fresh mint leaves chopped 2 tablespoons

Preparation:

Step 1
Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until three-fourth done. Drain excess water and set aside. Heat a non-stick pan. Add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast. Add onions, carrot, French beans, cauliflower florets and green peas.

Step 2
Sprinkle salt, cover and cook on medium heat for two minutes. Add ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes. Add turmeric powder, red chilli powder and coriander powder and cook.Whisk yogurt with rose water and saffron. Add a little water or milk and whisk well. Add tomato puree to the vegetables along with half teaspoon garam masala powder and mix well. Simmer for two minutes. Take a microwave safe deep bowl.

Step 3
Arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice. Sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the yogurt mixture. Arrange the remaining vegetables followed by the remaining rice.Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining yogurt mixture. Cover with a silicon lid and cook in the microwave oven for four to five minutes on HIGH (100%). Let it stand for five minutes. Serve hot.

Recipe by Chef Sanjeev Kapoor

Serves: 2

Ingredients:

Gram flour (besan) sieved 2 cups
Yogurt beaten 1 cup
Salt to taste
Turmeric powder 1/2 teaspoon
Green chilli-ginger paste 1 teaspoon
Oil 2 tablespoons
Lemon juice 1 tablespoon
Soda bicarbonate 1 teaspoon
Mustard seeds 1 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Coconut scraped 1/2 cup

Preparation:

Step 1
Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.

Step 2
Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix. Heat the steamer. Grease a thali.

Step 3
In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.

Step 4
Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate.

Lobster foam
Bring the lobster bisque to a boil add saffron water, season and froth using a hand blender.

Step 5
Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.

Pickled baby onions pearls
In a pan, reduce the vinegar with sugar, water and onion, till the onion becomes soft and turns pink.
Cool , remove the top two layers and serve along with the tea steeped vegetables.

Step 6
Serve, garnished with chopped coriander leaves and scraped coconut.

Recipe by Chef Sanjeev Kapoor

Serves: 2

Ingredients:

Potatoes 4 medium
Pav 4 medium
Cauliflower 1/4 small
Onions 2 medium
Ginger 1 inch piece
Garlic 8-10 cloves
Green capsicum 1 medium
Green chillies 3-4
Fresh coriander leaves 1/4 cup
Green peas shelled 1/4 cup
Lemons 2
Oil 3 tablespoons
Salt to taste
Pav bhaji masala 1 1/2 tablespoons
Butter 3 tablespoons
Pav 8

Preparation:

Step 1
Boil, cool, peel and grate potatoes. Wash and finely chop tomatoes. Wash and grate cauliflower. Peel, wash and finely chop onion. Peel and wash ginger, garlic and grind to a fine paste.

Step 2
Wash, halve, remove seeds and finely chop capsicum. Wash, remove stems and finely chop green chillies.

Step 3
Clean, wash and finely chop fresh coriander leaves. Wash and boil the green peas in salted water till soft, drain and mash lightly and keep aside. Cut lemon into wedges.

Step 4
Heat oil in a pan and add three fourth quantity of chopped onions. Sauté till light brown. Add chopped green chillies and ginger garlic paste. Stir-fry for half a minute.

Step 5
Add half the quantity of chopped tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add chopped capsicum, boiled and lightly mashed peas, grated cauliflower, grated boiled potatoes and one and a half cups of water.

Step 6
Bring it to a boil and simmer for ten minutes, pressing with the back of the spoon a few times, till all the vegetables are completely mashed. Add pav bhajee masala, salt and the rest of the chopped tomatoes. Cook on medium heat for two minutes, stirring continuously.

Step 7
Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.

Step 8
Garnish the bhajee with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.