First E-Book, July 2021 - Chocolate Ganesha- Mina Shah, Ahmedabad - Cooking Mania with Top Chefs.
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First E-Book, July 2021 Chocolate Ganesha- Mina Shah, Ahmedabad
ADMINS’ NOTE
Chandra Kamdar Sonal Choraria Rajesh Shah Jyoti Chopra Anita Birla Bang Garima Srivastava Khanna Arathi
Admin Admin Admin Admin Moderator Moderator Muralikrishnan
Moderator
Team Admin takes immense pleasure in launching the first-ever E-book of CMTC.
Cooking Mania with Top Chef is a vegetarian Social Media group that has now extended all over India and parts of
the world.
We are now 70,000 and still growing. The constant evolution and consistency of our group members has motivated
us in embracing new ventures and collaboration.
This E-book is one of the dreams that our team has been planning over the past few years.
Our First e-book is a token of respect and love towards our core members who have always imparted their love, and
supported in refining this beautiful, friendly food group.
Finally, We thank all our supporters, readers, and contributors who have helped us reach out to every household
kitchen.
Thank You
Team Admin
Editorial Note
When the admin of Cooking Mania with Top Chefs, Mr. Rajesh Shah invited me to be a featured editor for the e-book, a
little did I imagine, I would so passionately get involved with this e-book. Among the ocean of cooking groups on Social
media, CMTC stands out for its uniqueness, its conception, the members, and its generality.
The admins, Chandra Kamdar, Rajesh Shah, Sonal Choraria, and Jyoti Chopra are a constant inspiration and have played
a pivotal role in evolving this beautiful Cooking group. They have shown integrity and enduring support in conceptualizing
the First E-book for CMTC.
Through this E-book, the Team CMTC wants to take its readers on a fabulous tour into the kitchen of our Core members
and give you a taste of some unique recipes through this colorful E-book.
With the blessings of Lord Ganesha, I take the pride in introducing our Senior-most members who have always been the
backbone of this close-knit food group.
I hereby, sign off with a promise to stay connected and give you a virtual kitchen tour of our talented chefs from time to
time.
Stay Connected, Keep Cooking
Priya Khemka
FRUIT PUNCH
Meenaxi Thamman Kad 10 minutes • Makes 4 servings
Ingredients
2 Bananas medium size 1/2 tsp. Black salt
1 Apple 2 tbsp. sugar
1 Tbsp. Lemon juice
1 cup Orange Squash or Orange
Rasna
1/2 tsp. salt
Preparation
• Peel Bananas and Apple
cut into small pieces.
• Mix all ingredients and
blend it well in a blender
• Store this fruit punch in
a jar. Refrigerate the
mixture before serving.
Tips
• Pour into cocktail Make this fruit punch
glasses and serve chilled. beforehand and allow
it to chill for 2 hrs.
Goodness of fruits
CARROT AND BEETROOT KANJI
Meenaxi Thamman Kad 5 min and 2 days • Makes 8 servings
Ingredients
2 litres water Salt to taste
2 Carrot cut into 2” long sticks
1 Beet root cut into thin slices
2 tbsp. Mustard powder
1 tsp. Red Chilli powder
1 tsp. Black Salt
Preparation
• Take a clean glass jar.
• Toss in all ingredients in a bowl and
give it a nice mix.
• Transfer the heavenly kanji into the
jar. Close lid and shake well.
• Keep it under sunlight for two days. Tips
Serve this kanji chilled as
• This delicious probiotic kanji is a welcome drink with a
ready to serve on the third day. dash of coriander leaves
and lemon juice.
An Indian Probiotic Drink for Summers
PAAN SHOTS
Meenaxi Thamman Kad 10 minute. Makes 4 servings
Ingredients
25 Paan leaves
500 gms sugar
750 ml water
1 tea sp citric acid
10 drops Paan essence
Preparation
1. In a heavy bottomed pan, mix 4. Cool it and preserve the
together water and sugar. Mix mixture in a glass bottle.
them well and now place on
stove. 5. To make Sherbat, take 1/4th
glass paan concentrate and
2. Bring the mixture to a boil. fill it with cold water.
While stirring, add citric acid
and turn off gas.
3. Add in blended paan leaves,
and paan essence
Serve it chilled with soda
or ice-cold water Flavourful cooler for summers
CHEESY POTATO BITES Ingredients
2 Medium size Potatoes Parboiled
Beena Gupta
15 minutes • Makes 4 servings 2 tbsp. Cheese Spread
3 tbsp. Milk
1 Cut 1/2 " thick size roundels of potatoes with the help of
cookie cutter.
1 tbsp. Grated Processed Cheese
1/4 tsp. Paprika/Chilli flakes
Marinate roundels with Paprika/Chillies flakes, Pepper
powder, Cornflour, and salt. 1/4 tsp. Pepper Powder
Make sure potatoes are evenly coated. Cover and rest for few 1 tbsp. Ketchup
minutes. 2 tbsp. Onion Finely chopped
Deep fry potatoes few minutes before serving.
2 tbsp. Capsicum Finely chopped
2 Heat a non-stick deep pan. Put in all the remaining ingredients
except Corn.
2 tbsp. Tomato finely chopped
2 tbsp. Boiled Corn crushed
Cook on low heat till Cheese melts. Add more milk if required.
Cook for 2 mins. Add crushed Corn. Mix well .Switch off the Salt to taste
heat and let it cool. Few drops of Capsico Sauce
Adjust seasoning and Add few drops of Capsico Sauce Cornflour for marinade
3 Spread 1 tbsp. or more of Sauce and place each roundel of
fried Potato. Sprinkle chopped capsicum, tomato, and garnish
with Basil leaves.
Tips
Fry potatoes until light golden in color
Goodness of Cheese and
corn packed in each bite
BEETROOT KEBABS WITH CHEESE SAUCE Ingredients
Beena Gupta
20 minutes • Makes 4 servings 2 Beetroots
2 Potatoes
1 Finely Grate Beetroot and Potato. Squeeze and drain excess
water.
1/2 tsp. Amchoor powder
1/4 cup Poha powder
Add salt, pepper, amchoor, garam masala.
Salt to taste
Mix Poha powder until moisture is absorbed and mixture can
hold shape. 1tsp Pepper powder
Shape the kebabs and coat with Suji. 1tsp Garam masala
Suji for coating
2 To make Cheese sauce; Heat butter in a pan, stir Maida until it
changes color. Sauté onion until translucent.
CHEESE SAUCE
1 cup milk
Add cold milk and whisk to avoid lumps.
Add grated Cheddar Cheese. Cook until cheese melts. 1tbsp Maida
Season with salt and pepper 1tbsp Butter
1 Bay leaf
3 Deep fry the kebabs.
Garnish with coriander and mint leaves for color and
1 Clove
1 Onion chopped
freshness. Serve hot with cheese sauce
Tips
Shallow fry kebabs for healthier snacks Goodness of Beetroot
packed in each bite
COLORFUL CHATTAI PARATHA
Chandra Kamdar 20 Minutes. Makes 6 servings
Ingredients
2 cups Whole wheat flour
1tbsp Oil
1tsp Haldi powder
2tbsp Palak puree
Salt to taste
Ghee for cooking
Preparation
1. Mix together whole wheat flour, oil 5. Arrange them alternatively like a
and salt. “Chattai”
2. Divide the mixture into two equal 6. Heat a tawa and cook the Chattai
parts. Add palak puree into one and paratha with help of ghee until
haldi powder into another part. crisp.
3. Bring together each part with help
of water if required. Let the dough
rest for 10 minutes.
Add beetroot puree to
4. Roll roti out of each dough and cut
make red color strips for a into 1” stripes.
nutritious option
Healthy Wheat paratha with goodness of seasonal vegetables
KHOBA ROTI (JAADI ROTI)
Chandra Kamdar 10 minutes. Makes 2 servings
Ingredients
2 cups Whole Wheat Atta
½ cup ghee
1tsp Ajwain seeds
Salt to taste
Water
Preparation
1. Knead a soft roti dough by mixing 5. Now roll thick roti out of remaining
together whole wheat aata, ghee, ball and pinch them to create an
ajwain, salt and water. impression like that in the image.
Place one rose on the roti.
2. Cover and rest the dough for 10
minutes 6. Bake in a preheated oven at 180 c
for 15-17 minutes or until crisp.
3. Divide into 5 equal balls and roll
out roti.
4. Take two thin roti and cut 1”strips
each. Roll them to make 2 roses
each. (refer to the centre portion
Serve it hot as an
accompaniment with tea
of the picture)
or coffee or eat it just like Wholesome meal
thatJODHPURI CHAKKI KI SABZI Ingredients
250 gram Whole wheat
Chandra Kamdar
20 Minutes. Makes 6 servings
flour
1 cup Curd
1 • Knead a tight dough and allow it to rest for 4-5 hours
• Wash the dough under running water until the water
8-10 Garlic cloves
comes out clean without any flour residue. 2 Green Chillies
• Now add a pinch of haldi and salt to the dough and 1” Ginger
grind it in a blender to get a smooth even paste 1 tsp Red Chilli Powder
• Make small balls and deep fry them until golden A pinch and ½ tsp Haldi
brown in color.
2• Whisk together curd, red chilli powder, haldi powder,
Powder
2 tsp Corriander powder
coriander powder and salt.
• Heat ghee in a kadhai, add jeera seeds, ginger garlic Salt to taste
paste, chilli paste and curd mixture. Oil for frying
• Cook on slow flame, continuosly stirring. Once oil 2 tsp Ghee
sepeartes, add 1 cup water.
3• Simmer for 10 minutes. Add fried dumplings.
2 cup Water
Coriander leaves for
• Cook till the gravy in thick and creamy. garnish
It takes 6-7 wash to get clean water
without flour residue • Garnish with coriander leaves and serve piping hote
with Chattai partha. Wholesome mealTHANDAI PHIRNI Ingredients
1/2 litres Full Cream Milk
Ila R. Desai 20 minutes . Makes 4 servings
3 tbsp. Basmati Rice
5 to 6 tbsp. Sugar
1 Rinse rice & soak it for an hour.
Grind it with 5 to 6 tbsp. milk to make a fine paste.
3 tbsp. Thandai Syrup
1/4 tsp. Cardamom Powder
Heat a non-stick pan. Pour in milk and bring it to boil.
Add rice paste slowly to avoid lumps. 2 tbsp. Chopped Roasted Dry
Keep stirring continuously.. Fruits
Rose petals for garnish
2 Once the mixture comes to a boil, simmer gas and add
cardamom powder & saffron strands. Dry fruits for garnish
Cook it for 8 to 10 minutes. Switch off the flame .
3 Add dry fruits & thandai syrup. Mix it well. Transfer in a
serving bowl. Garnish with dry fruits & rose petals.
Serve in a “shikora” or any earthen pot
for a Desi feel. Serve chilled
A wholesome Indian
DessertCORN HALWA
Ila R. Desai 20 minutes. Makes 4 servings
Ingredients
2 cups grated corn
3 tbsp ghee
2 cups milk
1 cup sugar
1/2 tsp cardamom powder
Almond & pistachios for garnish
Preparation
1. Heat ghee in a deep bottom pan. Toss in 5. Garnish and serve
grated corn and stir well till it changes
color.
2. Add in milk and cook till corn and milk
are well incorporated.
3. Add sugar and stir continuosly on
medium flame. Cook till the mixture
leaves sides.
4. Sprinkle cardamom powder , dry fruits
and cook till all the flavours are well
Serve it hot in a silver or incorporated.
traditional vessel. Garnish
with rose petals
One of the best dessert for wintersOur Reverent Contributors
Chandra Kamdar Ila R. Desai Beena Gupta Meenaxi Thamman
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