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Ingredients:

For the Champagne and Blueberry Jelly

150ml - Champagne
40g - Castor Sugar
3 - Gelatin Sheets
10 - Blueberries

For the Raspberry Mousse

1 tbsp - Lemon Juice
5 tbsp - Gelatin Powder
1 cup - Raspberries
cup - Sugar
cup - Whipping Cream
Few drops - Red Food Colour
2 - Bird's Eye Chilies

For the Boondi

1kg - Besan (Gram Flour)
1 kg - Amul Ghee
Few drops - Orange Food Colour
3 cup - Sugar
1 cup - Water

For the Moongfalli Chikki

3 cup - Sugar
2/3 cup - Water
200g - Moongfalli (Peanuts)

For the Pista

300g - Iranian Pista (Pistachio)

For the Crme Anglaise

350 ml - Amul Cream
1 pod - Vanilla
6 - Egg Yolks
70g - Sugar

For the Tuile

1 - Egg White
cup - Maida (Refined Flour)
cup - Sugar
4 tsp - Amul Butter
2 tsp - Amul Cream

Equipment

1 - Terrine Mould
1 - Silicone Mat

Method:

To make the Champagne Jelly

1. Melt the Champagne and the Sugar together over a low flame.
2. Soak the gelatin leaves in some water for 2 minutes
3. Squeeze out the excess water from the gelatin and stir into the warm champagne mixture.
4. Once melted, strain and pour into the terrine mould.
5. Place the blueberries in the jelly
6. Refrigerate.

To make Raspberry Mousse

1. Pour lemon juice over the gelatine and allow to bloom.
2. Strain the raspberry puree and mix in the sugar
3. Heat the Raspberry mixture till it bubbles at the edges.
4. Add the Gelatin and mix well.
5. Whip the cream, and once the raspberry mix is cooled fold the two together.
6. Chop the bird's eye chillies fine and fold into the mousse.
7. Refrigerate

To make Moongfali Chikki

1. Melt the sugar and water together until you get a single string consistency
2. Pour the caramel onto a silicone mat and cover with the peanuts
3. Crush and keep aside.

To make Boondi

1. Melt the sugar and water together to make a chashni.
2. Heat the ghee on a high flame.
3. Make a thick batter off the besan with water.
4. Hold a perforated spoon full of the batter over the hot ghee and allow the drops to fall and form boondi in the hot ghee. (If your boondi has tails your mixture is too thin. Adjust with some more besan).
5. Add colour to the chashni sugar syrup
6. Remove the fried boondis and dunk in the coloured chashni and leave to soak in.

To make Pista Layer

1. Blach and chop the pistas fine and set aside

To make Crme Anglaise

1. Heat the Amul cream (but do not boil)
2. Whisk the egg yolks and sugar together.
3. Take the cream off the fire. Mix the heated cream with the egg yolk mixture, strain and return to the heat
4. Add the torn Basil
5. Once cooked and the custard coats the back of the wooden spoon, remove from fire and keep aside.

To make Tuile

1. Mix all the ingredients together.
2. Using a stencil draw circles on a butter paper.
3. Turn the butter paper over. Using the back of a spoon, spread a thin layer of the batter onto the circles.
4. Bake at 170C for 4-5 minutes.

Final Layering

Layer 1: Champagne Jelly
Layer 2: Raspberry Mousse
Layer 3: Boondi
Layer 4: Pista
Layer 5 Chikki

Final Presentation:

Serve a slice of cassata with Crme anglaise sauce and blueberries on the side, topped with the tuile garnish.

Ingredients:

For the Pasta Dough:

cup - India Gate Basmati Rice, ground into a fine powder
cup - Maida (Refined Flour)
1tsp - Salt
1tsp - Haldi (Turmeric)
1tsp - Lal Mirch (Red Chilli) Powder
2 - Eggs
2 tsp - Moongphalli ka tel (Groundnut Oil)
2tsp - Olive oil

For the stuffing:

1 cup - Chicken Mince
5 - Badi Elaichi (Black Cardamom)
4 - Choti Elaichi (Green Cardamom)
10 - Kashmiri Mirch (Dried Kashmiri Chilli)
8 cloves - Lehsun (Garlic)
4 tsp - Jeera (Cumin) Powder
3 tsp - Dhanya (Coriander Seeds)
1 tsp - Haldi (Turmeric) powder
2 tsp - Lal Mirch (Red Chilli) Powder
1 cup - Amul Dahi (Curd)
1 - Large Onion
cup - India Gate basmati rice
To taste - Salt
As required - Oil

For the Sol Kadhi Sauce:

2 cups - Coconut milk
cup - Kokum
2 sprigs - Kadhi Patta (Curry leaves)
1" piece - Adrak (Ginger)
2 - Hari Mirch (Green Chilli)
1bunch - Hara Dhanya (Coriander Leaves)
1 - Onion
tsp - Hing (Asafoetida)
2 tsp - Rai (Mustard Seeds)
4 cloves - Garlic
To taste - Salt

Method:

1. To make the pasta dough: Make a dough of one whole egg and one egg yolk and all the remaining ingredients. (Set aside the remaining egg white to seal the ravioli later).
2. For the stuffing: Make a paste with lal mirch and lehsun and set aside. Broil jeera and dhanya separately to make a powder.
3. Cook the rice with salt over a medium flame till done.
4. Take oil in pan add black and green cardamom let sputter.
5. Add onion and fry but make sure you don't brown the onion too much because this will spoil the gravy.
6. Add the lal mirch paste to the pan and let it cook till it gives out oil.
7. Add chicken mince and cook well.
8. At this point, make a mixture of Amul dahi, lal mirch powder, haldi, dhanya powder and whisk well so there are no lumps.
9. Add this mixture to the pan and cook for a while on simmer. Add the jeera powder and adjust salt.
10. When the mince is done, remove from flame and set aside to cool.
11. The rice should also be cooked at this point.
12. To make the Sol Kadhi sauce and infusion: Take some oil in a sauce pan add the hara dhanya bunch.
13. Keeping the flame as low as possible, add crushed lehsun to make an infusion.
14. In another saucepan, boil the kokum in water to extract its color and juices.
15. Slice onion fine and fry in hot oil till golden brown and crispy. Remove with a perforated spoon and set this brista aside. Discard the oil.
16. In the same pan add coconut milk and the kokum extract and cook until all the flavours have amalgamated.
17. Cut adrak juliennes and finely chop dhanya sprigs and hari mirch.
18. Temper the adrak juliennes, hari mirch, the remaining hara dhanya, kadhi patta, rai, hing and add this to the coconut milk and kokum.
19. Cook for a while and add salt if necessary.
20. By this time your dhanya and lehsun infusion will be ready. Strain it with muslin cloth and set aside.
21. To assemble the dish: Pass the pasta dough several times through the pasta machine on a wide setting so that it becomes pliable.
22. Pass it through a narrow setting and cut discs from this thin sheet of dough.
23. Place a bit of the stuffing on a disc. Take another disc and brush its edges with the remaining egg white and place it over the disc with the stuffing and press the edges together to seal.
24. Press the edges with a fork to give them distinct ravioli design.
25. Poach the pasta in hot boiling water with added salt for 5 - 8 minutes, checking occasionally to see if it's done.
26. Place the cooked pasta in a soup plate, pour some of the sol kadhi sauce over.
27. Sprinkle some brista over it and drizzle it with some infusion.

Ingredients:

For the special masala:

2 tbsp - Dhanya (Coriander Seeds)
2 tbsp - Jeera (Cumin)
tsp - Jaiphal (Nutmeg)
1 - Badi Elaichi (Black Cardamom)
5 - Choti Elaichi (Green Cardamom)
1 stick - Dalchini (Cinnamon)
6 - Laung (Cloves)
2 - Javitri (Mace)
1 - Chakraphool (Star Anise)
1 tbsp - Sookhi Gulab ke Pankhudia (Dry Rose Petals)

For the kofta:

500g - Mutton Keema (Mutton Mince)
7 - Eggs
1 tbsp - Khus Khus (White Poppy Seeds), fried and ground into a paste
3 tbsp - Channa (Chickpeas), fried and ground
1 tbsp - Hara Dhanya (Fresh Coriander)
tsp - Paprika Powder
2 tsp - Special Masala

For the gravy:

2 - Onions
8 cloves - Lehsun (Garlic)
" piece - Adrak (Ginger)
tsp - Lal Mirch (Red Chili) Powder
tsp - Haldi (Turmeric)
10-12 - Kaju (Cashews)
2 tsp - Khus Khus (White Poppy Seeds)
2 tbsp - Amul Fresh Cream
4 - Tomatoes
2 tsp - Special Masala
2 tbsp - Amul Ghee

For the zaffrani pulao:

1 cup - Basmati Rice
tsp - Kesar (Saffron)
2 tsp - Saunf (Fennel Seeds)
1 - Choti Elaichi (Green Cardamom)
1 - Small Onion, chopped
2 tsp - Sookhi Gulab ke Pankhudia (Dry Rose Petals)

Method:

1. To make the special masala: Dry roast all ingredients and grind.
2. To make the Kofta: Boil 6 eggs for 10 minutes.
3. Mix all the ingredients thoroughly in the keema.
4. Peel the shell off the eggs and pack a layer of about an inch of keema around each one.
5. Whisk the remaining egg.
6. Fill up to half a kadai with oil and heat.
7. Dip the keema coated eggs in the egg batter and deep fry.
8. To make the gravy: Make a paste of onion, lehsun and adrak.
9. Melt ghee in a pan and add the paste of onion, adrak and garlic and fry till golden brown.
10. Make a paste of kaju and khus khus. And mix with the onion paste.
11. Now add lal mirch powder, haldi, dhanya powder and special masala.
12. Add tomato puree and fry well.
13. Add cream and fry for 3 minutes more.
14. Add water and salt and boil for 8-10 minutes.
15. Cut the kofta lengthways in half (So that it resembles an eye) and place atop the gravy.
16. To make the Zaffrani pulao: Boil the choti elaichi, sookhi gulab in 2 cups of water.
17. Strain out the ingredients and cook the rice in the same water.
18. Add kesar and salt right at the end.
19. Cut thin slices of the onion and fry in hot oil till golden brown.
20. Sprinkle the onion brista over the zaffrani pulao.
21. Serve your Nargisi Kofta and gravy with Zaffrani Pulao.

Ingredients:

For the Hakka Noodles:

1 pkt - Noodles
1 - Yellow Bell Pepper
1 - Red Bell Pepper
1 - Green Capsicum
1/2 - Cabbage
2 - Carrots
2 - Onions
4 cloves - Lehsun (Garlic)
2 - Spring Onions
To taste - Soy Sauce
To taste - White Vinegar
To taste - Salt
To taste - Pepper

For the Sesame Chicken:

1 - Onions
6 cloves - Lehsun (Garlic)
3 - Bird's Eye Chilies
To taste - Soy Sauce
To taste - Honey
1 tbsp - Corn Starch
To taste - Salt
To taste - Pepper
1 - Spring Onion

For the salt and pepper baby corn:

1 pkt - Baby Corn
3 cloves - Lehsun (Garlic)
- Onion
50g - Amul Paneer, cut into strips
1 - Spring Onion
To taste - Salt
To taste - Pepper
As required - Oil

Method:

1. To make the hakka noodles: Saut the onion, lehsun and all sliced vegetables with some oil till the all vegetables are done.
2. Mix the noodles with the cook vegetables and add soya sauce, vinegar, salt and pepper.
3. Garnish with juliennes of spring onion
4. To make the sesame chicken: Heat some oil in a pan and then saut chopped lehsun, onion and bird's eye chilli.
5. Add the chicken and fry a little
6. And then add water to it for a little gravy.
7. Add soya sauce, salt and pepper.
8. Add corn starch at the end to thicken the sauce.
9. Garnish with toasted sesame seeds.
10. To make the Salt and Pepper Baby Corn: Heat oil in a pan and then add lehsun, onion saut it.
11. Add the baby corn, Amul paneer and salt, pepper and fry.
12. Garnish with spring onion.