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For full recipe, see related video. Ingredients Mushroom - 400g For birista: Cooking oil - ½ cup Onion - 3 med sized For marination: Curd - 2 tbsp Coriander powder - 1½ tbsp Cumin powder - 1 tbsp Chicken masala - ½ tbsp Crushed black pepper - ½ tbsp Green chillies - 3 nos Ginger garlic paste - 1 tbsp Garam masala - ¼ tbsp Salt - 1 tbsp Turmeric powder - ½ tbsp For mushroom masala: Oil - 2 tbsp Bay leaves - 3 nos Green cardamom - 2 nos Black cardamom - 1 nos Dry red chillies - 2 nos Cumin seeds - 1 tbsp Kashmiri red chilli powder - 1 tbsp Garam masala - ¼ tbsp Coriander leaves

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Serving: 3 cups I. Ingredients Water - ½ cup + 3 cups Dried kokum - 7-8 nos Ginger - ½ inch Garlic - 4 cloves Green chilly - ½ nos Saunf (fennel) - ½ tsp Black peppercorn - 5 nos Jaggery - 2 tbsp Black salt - ¼ tsp Coriander leaves II. Method Soak 7-8 dried kokum pieces in ½ cup water for about 10 minutes. In a pan, heat 3 cups of water and add soaked kokum (along with water) to it. Crush ginger, garlic, green chilly, saunf and black peppercorn together and add them to the pan. Then add jaggery and black salt to it. Let it boil for 5-7 minutes on a medium heat. Turn off the flame and strain the kokum tea into serving glasses. Garnish it with finely chopped coriander leaves.

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I. Ingredients Paneer - 300g Diced onion Diced capsicum For tikka marinade: Mustard oil - 2 tbsp Kashmiri red chilli powder - 1 tbsp Besan (gram flour) - 1½ tbsp Turmeric powder - ¼ tbsp Hung curd - ½ cup Red chilli powder - ½ tbsp Dhaniya powder - 1 tbsp Roasted cumin powder - ½ tbsp Crushed black pepper - ¼ tbsp Chaat masala - 1 tbsp Garam masala - ¼ tbsp Roasted kasuri methi powder - ½ tbsp Ginger garlic paste - ½ tbsp Salt - ½ tbsp II. Method In a pan, heat mustard oil and add kashmiri red chilli powder to it. Stir for 30-40 seconds on a low heat. Add besan and roast it for another 30 seconds, stirring constantly until it changes its colour and gives a nice aroma. Then add turmeric powder to it and mix well. For tikka marinade, add hung curd in a bowl along with all the spices mentioned above. Add the besan mixture to it and mix well. Add diced paneer, onion and capsicum and coat them well with the marinade. Cover and let it rest for 30 minutes. Add marinated paneer, onion and capsicum pieces to the skewers. Alternatively, you can use toothpicks for bite-sized tikka. Heat oil in a pan and add paneer skewers to it. Once the bottom turns golden, rotate all the skewers and pan-fry their adjacent side. Repeat until each side is properly cooked. Remove from the pan and serve hot with mint chutney.

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Ingredients For pitha dough: Wheat flour - 2 cup Rice flour - 1 cup Salt - ½ tbsp Cooking oil - 1 tbsp For pitha stuffing: Chana dal - 1 cup Ginger - 1½ inch Garlic - 12-15 cloves Green chillies - 4 nos Hing - ½ tsp Salt - ½ tbsp Turmeric powder - ¼ tbsp Crushed black pepper - ¼ tbsp For tadka/tempering: Mustard oil - 1 tbsp Mustard seeds - 1 tsp Dry red chillies - 3-4 nos Curry leaves Method Soak 1 cup chana dal in water for 2-4 hours. Combine wheat flour, rice flour, salt, cooking oil and water to make medium soft dough for pitha. Cover and let it rest for 10 minutes. For pitha stuffing, blend soaked chana dal, ginger, garlic and green chillies along with hing and a little bit of water. Add salt, turmeric powder and crushed black pepper to the chana dal paste and mix well. To get the steamer pot ready to cook, put it on a gas top and add about an inch of water to it. Make sure the water level stays below the steaming tray. Cover the lid and let it heat for a while. Grease the steaming trays with cooking oil and keep them aside. In the meantime, take a small portion of the dough, sprinkle some flour on it and roll it out evenly to 5-6 inch diameter. Take a bowl with half the diameter and press it on the rolled-out dough to get 2 mini base for the pitha. Take a base and add dal stuffing on one end. Fold the other end and press gently to make pitha, as shown in the video. Repeat the process with the remaining dough and dal stuffing. Put the pitha one by one on the steaming trays. Remove the lid from the steaming pot and carefully place the trays in it. Cover the lid again and let it steam for 8-10 minutes on a high heat. Once the pitha is cooked, take a pan and heat some mustard oil. Add mustard seeds, dry red chillies and curry leaves to it. Once mustard and chillies start to crackle, add steamed pitha to the pan and stir fry for about 1-2 minutes. Dal Pitha is ready to be served.

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For detailed recipe, see the related video: czcams.com/video/6-XVUbA3_pw/video.htmlsi=KpuD7HiEvzrBcEwX Ingredients For white gravy base: Oil - 2 tbsp Bay leaf - 1 Black cardamom - 1 Green cardamom - 2 nos Cinnamon - 1 inch Cloves - 2 nos Cumin seeds - 1 tsp Onions - 2 medium-sized Green chillies - 5 nos Garlic cloves - 10-12 nos Ginger - 1 inch Cashews - 12-15 nos Water - ½ cup For shallow frying paneer: Refined oil - 1 tbsp Butter - 1 tbsp Paneer - 500g Red chilli powder - ½ tsp Salt, as per taste For paneer korma: Oil - 2 tbsp White gravy base Coriander powder - 1 tbsp Red chilli powder - 1 tsp Dried fenugreek leaves (Kasuri methi) - 1 tsp Curd - 3 tbsp Fresh cream - 1 tbsp Black pepper powder - 1 tsp Salt - ½ tbsp Garam masala - ½ tsp Fried paneer cubes Sugar - ½ tsp

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I. Ingredients For pressure cooking: Chana dal (soaked in water for 1hr) - 1½ cup Lauki - 800g Salt - 1 tbsp Cumin powder - ½ tbsp Red chilli powder - ½ tbsp Black pepper - ¼ tbsp Bay leaves - 2 nos Cinnamon - ½ inch Black cardamom - 1 nos Green cardamom - 2 nos Turmeric powder - ¼ tbsp Water - 2 cup For tadka: Mustard oil - 2 tbsp Ghee - 1 tbsp Cumin - 1 tsp Dry red chillies - 2 nos Hing - ¼ tsp Garlic, chopped - 1 tbsp Ginger, chopped - ½ tbsp Onions, chopped - 1 nos Tomatoes, chopped - 1 nos Salt - ½ tbsp Garam masala - ½ tbsp For garnish: Ghee - ½ tbsp Coriander leaves II. Method In a pressure cooker, add chana dal and lauki along with all the spices mentioned above and 2 cups of water. Cook for 1 whistle on a high flame. Then cook for another 2-3 whistles on a medium flame. For tadka, heat oil and ghee in a pan. Then add cumin seeds to it. Once cumin starts to splutter, add dry red chillies, hing, chopped garlic, ginger and onion and sauté them until they turn golden. Then add chopped tomatoes and salt and cook until the tomatoes become soft. Now add pressure-cooked lauki and chana dal to the pan. Gently mash the chana dal and lauki so they blend well with the spices. Cover the lid and cook for 5-8 minutes. In the end, add garam masala, ghee and coriander leaves and mix well. Serve with chapatis or rice.

I. Ingredients For the concentrate: Raw mangoes - 4 nos Sugar - 1 cup Chaat masala - ½ tsp Black salt - ½ tsp Roasted cumin powder - 1 tsp For the drink: Chilled water Black salt Chaat masala Red chilli powder II. Method Add 4 raw mangoes (rinsed and peeled) to a pressure cooker along with 1 cup water. Cook the mangoes to 4 whistles on a medium flame until they become soft. Transfer the cooked mangoes to a bowl and let them cool down. Gently mash and extract the pulp from the mango seeds and transfer it to a blender. Then add a cup of water and extract remaining pulp from the seeds and transfer that to the blender as well, as shown in the video. Add sugar, black salt, chaat masala and roasted cumin powder to the blender. Blend until smooth. Now you have your aam panna concentrate ready. You can easily store it in the fridge for upto 2 months and use it whenever you like. For preparing aam panna drink, add 3 tbsp of concentrate to a glass and fill the rest up with chilled water. Add a pinch of black salt, chaat masala and red chilli powder to it, as per taste. Serve chilled with ice.

I. Ingredients For the base: Mint leaves Lemon, thin-sliced - 1 nos Green chilly, split - 1 nos Black salt - ¼ tsp Chaat powder - ¼ tsp Ginger - 1 small piece Sabja seeds, soaked in water - 1 tsp Lemon juice - 1 tsp For drinks: Chilled water Grape juice, concentrated Watermelon juice Sugar syrup Ice cubes II. Method Start by soaking sabja seeds in water for 10-15 minutes. For preparing the base, add mint leaves, a piece of thinly sliced lemon, split green chilly, small piece of ginger, black salt and chaat masala to a glass and crush them well. Then add soaked sabja seeds and lemon juice to it. This is going to be the base of your drink that you can pair with any fruit of your choice: watermelon, orange, pineapple, etc. For lemon drink, add chilled water and 1½ tbsp sugar syrup to the base ingredients. For grape drink, add 2 tbsp concentrated grape juice, chilled water and 1 tbsp sugar syrup to the base ingredients. For watermelon drink, add chilled watermelon juice and 1 tbsp sugar syrup to the base ingredients. Serve chilled with ice.

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Ingredients Brinjal - ½ kg Marination masala: Salt - ½ tbsp Turmeric powder - ½ tsp Red chilli powder - ½ tsp Coriander powder - ½ tsp Curry masala: Oil - 2 tbsp Fenugreek seeds - ¼ tsp Onion, chopped - ½ nos Sarso masala (½ tbsp sarso, ½ tsp cumin seeds, 8-10 black peppercorn, 2 tbsp coriander seeds, 8-10 garlic cloves, 2 dry red chillies - blended into a thick paste) Turmeric powder - ½ tsp Kashmiri red chilli powder - ½ tbsp Tomatoes, blended into a puree - 2-3 nos Green chillies, split - 2 nos Salt, as per taste

I. Ingredients Raw mango - 500g Jaggery - 250g Ghee - 2 tbsp Dry red chillies - 2 nos Mustard seeds - ½ tsp Cumin seeds - ¼ tsp Ajwain-kalonji - ¼ tsp Fennel seeds (saunf) - 1 tbsp Hing - ¼ tsp Turmeric powder - ½ tsp Kashmiri red chilli powder - 1 tsp Chaat powder - ½ tsp Roasted cumin powder - 1 tsp Black salt - ¼ tsp Salt - ¼ tsp Water - ¼ cup II. Method In a pan, heat ghee and add dry red chillies and mustard seeds. When mustard starts to crackle, add cumin, ajwain-kalonji, saunf, hing, turmeric powder and kashmiri red chilli powder and mix well. Cut raw mango into long slices as shown in the video. Rinse well before adding them to the pan. Add a pinch of salt and mix well. Add ¼ cup water. Cover the lid and let it cook for 2 minutes on a medium flame. Add jaggery and let it cook for another 3-4 minutes on a low flame until the raw mangoes turn soft. Add chaat powder, roasted cumin powder, black salt and stir for 30 seconds before turning off the heat.

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I. Ingredients For pressure-cooking: Soaked rajma - 1.5 cup Salt - 1/2 tbsp Turmeric powder - 1/2 tsp Water - 2 cup For rajma masala: Mustard oil - 4 tbsp Bay leaves - 2 nos Dry red chillies - 1 nos Cardamom - 2 nos Cinnamon - 1 inch Cumin seeds - 1/2 tbsp Onions, sliced - 3 nos Tomatoes (for puree) - 3 nos Ginger garlic paste - 1 tbsp Turmeric powder - 1/2 tbsp Coriander powder - 1.5 tbsp Black pepper powder - 1/2 tbsp Kashmiri red chilli powder - 1 tbsp Red chilli powder - 1/2 tbsp Salt - 1/2 tbsp Green chillies - 3 nos Kasuri methi - 1/2 tbsp Garam masala - 1/2 tbsp Sugar (optional) - 1/2 tsp Coriander leaves II. Method Add overnight soaked rajma to stovetop cooker along with salt, turmeric powder and water. Pressure-cook to 2-3 whistles on a high-medium flame until the rajma turns soft. In a pan, heat oil and add bay leaves, dry red chillies, cardamom, cinnamon and cumin seeds. When cumin starts to splutter, add sliced onions and sauté until it turns golden. Add tomato puree, ginger garlic paste, salt and spices, as shown in the video, and cook for 5-7 minutes. Then add green chillies, kasuri methi, garam masala and a little bit of sugar (optional) and stir until the masala is properly cooked. Add cooked masala to the rajma and pressure-cook it to 2 whistles on a high-medium flame. Garnish with coriander and serve hot.

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Ingredients Paneer, grated - 400g Mustard oil - 2 tbsp Cumin seeds - 1 tsp Onions, chopped - 2 nos Chopped ginger - 1/2 tsp Chopped green chilies - 1 tbsp Tomatoes, chopped - 2 small size Chopped capsicum - 2 tbsp Salt, as per taste Turmeric powder - 1/2 tsp Kashmiri red chilli powder - 1 tbsp Maggi masala - 1 tsp Coriander powder - 1 tsp Cumin powder - 1/2 tsp Ginger garlic paste - 1/2 tsp Black salt - 1 tsp Crushed pepper powder - 1/2 tsp Coriander leaves