20 Best Recipes by Ranveer Brar

1 Dahi Poha

Ingredients

• Poha – 50 gms
• Curd – 100 gms
• Jaggery powder/ sugar – 50 gms
• Cardamom powder – 1 tbsp
• Milk – 2 tbsp
• Pomegranate – 1

Method

• Wash the poha and soak it in water till it becomes soft.
• Whisk curd and jaggery powder/sugar in a bowl and add cardamom to it.
• Add to this the soaked poha and mix well.
• Refrigerate the mixture and let it cool.
• Garnish with pomegranate seeds and sprinkle jaggery powder on top. Serve chilled.

2 Oats Banana Choco Chip Pancakes

Ingredients

For Batter

• Oats – 1 Cup
• Baking Powder – 1 ½ Tsp
• Salt – ¼ Tsp
• Ripe Bananas- 2
• Sugar – 2 tbsp
• Vanilla Essence – 1 Tsp
• Milk – ¾ Cup
• Chocolate Chips – ¼ Cup

Other Ingredients

• Butter – 2 tbsp
• Honey – 2 tbsp

Method

• To make the batter, combine all the ingredients except chocolate chips and mix them well in a blender.
• Now add the chocolate chips to the batter and let it rest for 3-4 minutes.
• Lightly grease a pan with butter and pour a ladle full in it.
• Cook on medium low flame and flip once bubbles appear on top. Cook for approximately 4-5 mins.
• Serve hot with honey.

3 Chapati Cheese Sandwich

Ingredients

For the Sandwich

• Chapati – 4 Small
• Tomato Ketchup – ¼ Cup
• Pizza cheese – ½ cup
• Grated cheese – ½ cup
• Chopped Onion- ¼ Cup
• Chopped Capsicum -¼ Cup
• Boiled Corn Kernels – ¼ Cup
• Boiled & cubed Potato – 1
• Mixed Italian herbs – 1 Tsp
• Salt to taste

Other Ingredients

• Butter – 1 tbsp
• Tomato Ketchup

Method

• Apply tomato ketchup on a chapati and sprinkle it with cheese.
• Place onion, capsicum, corn, potato over the cheese.
• Sprinkle Italian herbs, salt, and add more cheese on top and cover it with another chapati.
• Repeat with the other chapatis as well.
• Apply butter on a tava and grill the chapati sandwiches till it is nice and crisp.
• Serve hot with tomato ketchup.

4 Hummus Pita Bread

Ingredients

For Hummus

• Boiled chickpeas – 1 Cup
• Sesame Paste (Tahini) – 2 tbsp
• Chopped Garlic – 1 Tsp
• Lemon juice
• Virgin Olive Oil – 1 tbsp
• Salt to taste
• Cumin Powder – 1 Tsp
• Black Pepper to taste

Other Ingredients

• Red Chili Powder to sprinkle
• Parsley Sprig to garnish
• Pita Bread to serve

Method

• Combine all ingredients of hummus in a grinder and make it into a paste.
• Garnish the hummus with red chili powder and a parsley sprig.
• Serve with pita bread.

5 Raw Banana Fry

Ingredients

For Boiling

• Raw Bananas – 5
• Salt to taste
• Turmeric – ½ Tsp

For Stir Fry

• Oil – 2 tbsp.
• Peppercorns – 1 Tsp
• Asafoetida
• Mustard Seeds – ½ Tsp
• Cumin Seeds – ½ Tsp
• Garlic – 5-6 Cloves
• Dry Red Chilies – 5
• Curry Leaves – 5-6
• Salt to taste
• Coriander Powder – ½ Tsp
• Turmeric – ½ Tsp
• Grated Coconut – 2 tbsp
• Lemon Juice – 1 tbsp

Method

• Slit the bananas and put them in boiling water.
• Add salt and turmeric to the boiling water and cover it with a lid.
• Once cooked remove the bananas from the water, peel them and chop them into cubes.
• Pour oil in a pan, add peppercorns, asafoetida, mustard seeds, cumin seeds, and let them crackle.
• Add garlic cloves and fry till brown and add red chilies and curry leaves.
• Add the chopped bananas and stir fry for few seconds.
• Add all the other ingredients and stir fry for a while.
• Serve hot.

6 Jowar Puff Bars

Ingredients

• Date puree – 1 ¼ cup
• Puffed Sorghum -1 cup
• Chopped walnuts – ¼ cup
• Toasted flax seeds – ¼ cup
• Pumpkin seeds – ¼ cup
• Sunflower seeds – ¼ cup
• Chia Seeds – 1 tbsp
• Cinnamon powder – ½ Tsp

Methods

• Add date puree, puffed jowar, walnuts, flax seeds, pumpkin seeds, sunflower seeds, and chia seeds in a bowl and lastly cinnamon powder.
• Mix everything well and pour the mixture in a tray lined with parchment paper.
• With a spatula spread the mixture evenly in the tray.
• Place the tray in a refrigerator for 3-4 hours.
• Cut into bars and serve.

7 Kiwi Papdi Chaat

Ingredients

For Kiwi Papdi Chaat

• Papdi – 28
• Sliced Kiwis – 1 cup
• Sweet potatoes (boiled, peeled and chopped) – 1 cup
• Chopped tomato -1
• Whisked curd – 2 cups
• Kiwi Khajur chutney – 8 tbsp
• Green chutney – 6 tbsp
• Salt to taste
• Chaat masala -1 Tsp
• Cumin seeds powder – 1 Tsp
• Red chili powder – 1 Tsp

For The Garnish

• Finely chopped coriander – 2 tbsp
• Chopped Kiwi – 1 tbsp
• Finely chopped raw mango – 1 tbsp
• Sev – 4 tbsp

For Kiwi Khajur Chutney

• Dates – 15-20
• Kiwi pulp – 1 cup
• Cumin seeds – 2 Tsp
• Fennel seeds – 1/4 Tsp
• Jaggery – 1/2 cup
• Red chili powder -2 Tsp
• Dry ginger powder – 1 Tsp
• Black salt – 1 Tsp
• Salt to taste

Method

• To prepare the chutney, first wash the dates and cut them roughly.
• Roast cumin seeds and fennel seeds and cool it slightly before grinding it into a powder.
• Mix dates, jaggery, green kiwi pulp, cumin and fennel powder, red chili powder, dry ginger powder, black salt, salt, and one cup of water.
• Cook this on medium heat till it comes to a boil, reduce heat, and continue to cook for 6 – 8 minutes.
• Set the chutney aside to cool.
• Now prepare the papdi chaat by arranging 10 to 12 papdi on a serving plate.
• Top it with ¼ cup sweet potatoes, sliced kiwis, chopped tomatoes, ¼ cup curds, 2 tbsp Kiwi Khajur chutney, and 1½ tbsp green chutney.
• Sprinkle salt, chaat masala, cumin seeds powder, and chili powder over it.
• Garnish with coriander, chopped kiwis, chopped raw mango, sev, and serve.

8 Arbi Kofte with Lemon Mint Yoghurt Dip

Ingredients

• Colocasia roots/Arbi – 500gms
• Kuttu / Rajgira Atta – 8 tbsp
• Cumin Seeds – 1 Tsp
• Finely chopped green chilies – 3
• Finely chopped Ginger – ½ inch
• Black Salt to taste
• Sendha Namak to taste
• Oil to shallow fry

For the Dip

• Hung Curd – ½ Cup
• Lemon juice – 1 Tsp
• Chopped mint leaves
• Sugar – 1 Tsp
• Salt to taste

Method

• Soften the arbi by boiling it in a pressure cooker.
• When the pressure goes off, peel and mash the arbi.
• Add to the mashed arbi, jeera, green chilies, ginger, sendha namak, and black salt in Kuttu/ Rajgira Atta and mix well.
• After greasing your hands well, make desired shapes of the mixture and grill on both sides in a pan.
• For the dip, combine the hung curd, lemon juice, mint leaves, salt, and mix well.
• Serve hot arbi kofte with lemon mint dip.

9 Chettinad Idli

Ingredients

• Idli batter -½ kg
• Oil – 3 tbsp
• Chopped Onion – 1
• Tomatoes (blanched and chopped) – 2
• Blanched carrot – ¼ cup
• Blanched beans – ¼ cup
• Blanched cauliflower – ¼ cup
• Blanched green peas – ¼ cup
• Turmeric powder -½ Tsp
• Salt 1 Tsp
• Asafoetida – ¼ Tsp
• Red chili powder – 1 Tsp
• Chettinad powder – 2 tbsp

Method

• Heat oil in a pan, add chopped onions and heat for 2-3 minutes.
• Once the onions are sautéed, add all the rest of the blanched vegetables and mix well.
• Add spices, Chettinad powder and salt and cook for 10 minutes.
• Cook the mixture thoroughly, if required, add water for consistency.
• Pour idli batter into the idli mould only till half the level and add one spoon of the vegetable Chettinad mixture and then top up the idli batter in the remaining space.
• Steam the idlis for 8-10 minutes and serve hot.

10 Cheese Tomato Bruschetta

Ingredients

• Diced Tomato – 1
• Salt to taste
• Fresh Cracked Pepper to taste
• Honey – 1 Tsp
• Olive Oil – 1 Tsp
• Small French Baguette/ Normal Bread -1
• Fresh Basil Leaves
• Cheddar Cheese shavings

Method

• Mix tomato, salt pepper, honey, and olive oil in a bowl.
• Now cut the French baguette/bread in slices and toast them lightly.
• Spread the tomato mixture on the toasted bread.
• Roughly tear some basil leaves and place on each bread.
• Top it with cheddar cheese shavings and serve.

11 Oats Vegetable Khichdi

Ingredients

• Olive oil -1 Tsp
• Peppercorns -1 Tsp
• ½ Tsp cumin seeds
• Cinnamon – ½ inch
• Curry leaves – 4-5
• Chopped ginger garlic – 1 Tsp
• Chopped green chili – ½ Tsp
• Turmeric – ¼ Tsp
• Peanuts – 1 tbsp
• Diced carrots – ½ cup
• Green peas – ¼ cup
• Lightly toasted oats – 1 cup
• Soaked moong dal – 1 cup
• Water – 5 cups

Method

• Heat oil in the pressure cooker and add spices and cook until they crackle.
• Add curry leaves, ginger, garlic, and heat for 30 seconds.
• Add peanuts, vegetables, turmeric, and salt and cook for 2 minutes on medium flame.
• Add moong dal, oats, and water. Close the pressure cooker and wait for two whistles.
• Serve hot with curd.

12 Thandai Trifle

Ingredients

For thandai paste

• Almonds – 20
• Cashew nuts -15
• Pistachios – 15
• Melon Seeds/Magaz – 1 ½ Tsp
• Poppy seeds/Khus khus -1 tbsp
• Fennel Seeds/Saunf – 1 tbsp
• Peppercorn -1 tbsp
• Cardamom pods – 4-5

For spiced milk

• Boiled milk – ½ ltr
• Nutmeg powder – ½ Tsp
• Cardamom powder – 1 Tsp
• Sugar – 2 tbsp

Other ingredients

• Mawa cake – 200 gms
• Toasted and chopped Pistachio and almonds – ½ cup
• Whipped cream – 2 cups
• Strawberry syrup – 2-3 tbsp
• Sweet boondi to garnish – 1 cup

Method

• Soak the almonds, cashew nuts, pistachios, melon seeds, poppy seeds, and fennel seeds in warm water for 2-3 hours.
• Blend the soaked mixture, peppercorn, cardamom to form a smooth paste.
• Add this paste to whipped cream and refrigerate.
• To make the spiced milk; warm the milk, and add nutmeg powder, cardamom powder, and sugar.
• Soak the mawa cake in this milk for a few minutes.
• Take a mason jar and pour strawberry syrup first followed by the mawa cake.
• Add the chopped mixed nuts. Finally, layer it with the Thandai whipped cream.
• Garnish it with sweet boondi and serve chilled.

13 Hot Cross Buns

Ingredients

For Yeast Activation

• Warm Milk – 1 tbsp
• Sugar – ½ Tsp
• Dry Yeast – 1 tbsp

For the dough

• Warm Milk – ¼ Cup
• Castor Sugar – ½ Cup
• Melted Butter – ¼ Cup
• Salt – ½ Tsp
• Eggs -2
• Cinnamon Powder – ¼ Tsp
• Nutmeg Powder – ¼ Tsp
• Refined Flour – 4 Cups
• Raisins – ¼ Cup
• Mixed dried fruit peels – ¼ Cup
• Egg Whites – ¼ Cup

For the Cross

• Refined Flour – 2 tbsp
• Water – 3 tbsp

Method

• Combine sugar, yeast, warm milk, and mix it well. Let it sit for 5 – 8 minutes for yeast activation.
• For the dough, combine milk, castor sugar, butter, salt, and beat well.
• Add eggs and whisk again.
• Add cinnamon powder, nutmeg powder, refined flour, and knead into a soft and smooth dough.
• Apply butter in a bowl and place the dough in it. Cover it with a damp cloth and keep in a warm place for an hour.
• Take the dough out and knead it with your hands to let the air out. Add the nuts and knead it again.
• Divide the dough into 12 equal parts and roll them into a ball and place them on a tray.
• Cover the tray with a damp cloth and leave it in a warm place for 30 minutes.
• For the cross, combine add water to the flour and make a thick paste. Fill the paste in a piping bag.
• Generously apply egg wash on the buns and trace a cross on all the buns.
• Bake them in a preheated oven at 200^oC for 20 mins till the top is golden brown.
• Remove from tray and let it cool.
• Serve the buns with butter.

14 Chocolate Chip Cookies

Ingredients

• Brown sugar – ½ cup
• Castor sugar – ½ cup
• Eggs – 2
• Plain flour/ maida – 2 ½ cup
• Baking powder – 1 Tsp
• Vanilla essence – 1 Tsp
• Chocolate chips – 1 cup

Method

• To a bowl, add brown sugar, castor sugar, two eggs, plain flour, baking powder, vanilla essence, chocolate chips, and mix well.
• Let the batter rest for 30 mins.
• Put the batter in a piping bag and squeeze onto butter paper, placed on a tray.
• Bake in a preheated oven for 15-20 minutes.

15 Baked Spinach & Mushroom Frittata

Ingredients

• Olive oil -1 Tsp
• Crushed garlic cloves – 1 Tsp
• Sliced onion – 200 gms
• Sliced mushrooms – 400 gms
• Spinach leaves – 200 gms
• Eggs – 2
• Egg whites – 6
• Milk -125 ml
• Cheddar cheese/ mozzarella cheese – 50 gms

Method

• Preheat the oven on low to moderate setting.
• Grease a deep round cake tin and line the base with butter paper.
• Heat oil in a non-stick frying pan. To this add the garlic and onion slices.
• Add the mushrooms and cook them with constant stirring until the mushroom are tender.
• Add the spinach leaves and cook with constant stirring for a minute. Discard any excess liquid.
• Beat the eggs, egg whites, milk, and cheese in the large bowl. Add the vegetable mixture to this.
• Pour the mixture into the prepared tin and bake in the oven until the frittata is just set.
• Place the frittata under a hot grill until browned and serve immediately.

16 Boiled Egg Chilli

Ingredients

For Frying

• Refined Flour – ½ Cup
• Corn Flour – ½ Cup
• Kashmiri Red Chili Powder – 1 Tsp
• Salt to taste
• Boiled Eggs (cut into quarters) – 4
• Oil for deep frying

For Sauce

• Oil – 1 tbsp
• Chopped garlic – 2 Tsp
• Chopped ginger – 2 Tsp
• Chopped green Chili – 1-2 Tsp
• Chopped spring Onion – ½ Cup
• Tri coloured bell peppers – 1 Cup
• Soy sauce – 2 Tsp
• Red chili sauce – 2 tbsp
• Vinegar – 1 tbsp
• Salt & Black Pepper to taste

For Garnish

• Chopped spring onion – ¼ Cup

Method

• For batter combine refined flour, corn flour, red chili powder, salt, and mix. To this, add water to a make a thick and consistent batter.
• Heat oil for deep frying.
• Dip the boiled egg quarters in the batter and deep fry on medium flame till it is golden.
• Remove on an absorbent paper and let it soak the excess oil.
• For the sauce, heat oil in a wok on high flame.
• Heat garlic, ginger, green chili in the wok and add spring onion and stir for 2 mins.
• Add bell peppers and stir fry few seconds.
• Now add the soy sauce, red chili sauce, vinegar, and mix.
• Season with salt and black pepper.
• Add fried eggs and mix everything well.
• Garnish with spring onion and serve hot.

17 Shakarkandi Pedha

Ingredients

• Large Sweet Potatoes – 4
• Milk – 1 ½ Cup
• Sugar – 5 Tsp
• Crumbled Mawa – ½ Cup
• Ghee – 2 tbsp
• Cardamom Powder – ½ Tsp
• Chopped pistachios – 1 Tbsp
• Chopped almonds – 1 Tbsp

Method

• Cook sweet potatoes in a pressure cooker for two whistles. Peel and cut them into cubes.
• In a large pan, heat ghee. Add sweet potato and sauté for 5-7 mins.
• Add milk and cook till all the milk has been absorbed.
• Add sugar and mawa and cook for a few minutes.
• Add cardamom powder and mix well.
• Let the contents cool.
• Take some and shape it like a pedha.
• Garnish with chopped nuts and serve.

18 Rose Gulkand Modak

Ingredients

For Stuffing

• Gulkand – ¼ Cup
• Chopped mixed nuts – 2 tbsp
• Desiccated coconut – 1 tbsp

For Outer Covering

• Crumbled Mawa/Khoya – 2 Cups
• Powdered Sugar – ¾ Cup
• Rose Syrup – 2 tbsp.

Method

• For stuffing, combine all the ingredients and mix well.
• For the outer covering, heat a pan on low flame.
• Add mawa and stir for a minute, till the mawa starts melting.
• When it melts, add sugar and stir for a minute.
• When the mixture starts leaving fat, add rose syrup and cook till mixture starts to leave the sides of the pan.
• Transfer the mixture to a plate and let it cool.
• When the mixture is still warm, gently knead into a dough and divide into equal portions and make smooth balls.
• Grease the modak mould with ghee and stuff a mawa ball in it.
• Press the ball so as to cover the sides of the mould and make a cavity in the center.
• Fill in the stuffing and with a small portion of dough, cover the base of the modak.
• Gently unmold the modaks and repeat.

19 Parsi Mawa Cake

Ingredients

• Refined flour – 1 cup
• Baking powder – ½ Tsp
• Cardamom powder – ½ Tsp
• Pinch of Salt
• Butter – 75 gms
• Sugar – ¾ cup
• Grated mawa – 75 gms
• Eggs – 2
• Milk – 75 ml

Method

• Preheat the oven to 180^o C and line a circular baking tin with butter paper.
• Add butter to a bowl and start whisking using an electric hand blender. Whisk until it turns little creamy.
• Add in sugar and grated mawa, whisk until the mixture turns pale in colour and achieves a creamy and fluffy texture.
• Add in beaten eggs and whisk till combined well.
• Add in baking powder, cardamom powder and half of the flour, whisk till smooth.
• Add in the other half of the flour and whisk to form a smooth batter.
• Lastly, add in milk while whisking continuously to achieve a lump free batter.
• The batter should be of smooth and flowing consistency.
• Pour the batter into the prepared lined tin.
• Place the tin in the preheated oven and bake for 40- 45 minutes, until the knife comes out clean.
• Once it comes out clean, remove from the oven and let it cool down to room temperature.
• Cut and serve along with a cup of hot tea.

20 Cheese Stuffed Mirchi Pakoda

Ingredients

• Bhavnagri Chili – 250 gms
• Pizza cheese -200 gms
• Tri-colored chopped bell pepper – 1 cup
• Fresh basil – 2 -3 sprigs
• Chili flakes – 1 tbsp.
• Salt to taste
• Gram flour – 2 cups
• Red chili powder – 1 Tsp
• Turmeric powder – ½ Tsp
• Oil for frying

Method

• Take a bowl and grate pizza cheese and add chopped bell peppers, shredded basil, chili flakes, and mix well.
• Slit the Bhavnagri chilies from the center and remove all the seeds.
• Stuff the cheese and bell pepper mixture in all the chilies.
• Heat oil for frying in a deep pan.
• In a separate bowl mix besan, salt, red chili powder, turmeric powder, carom seeds, and water to make a thick batter.
• Dip each chili one by one in batter and fry in medium hot oil till they are golden and crispy.
• Remove fried chilies on a paper towel and serve hot.