Chef Kunal Kapur pens new cookbook with childhood memories from his grandfather's kitchen

Ingredients:

For the stuffing:
Green Chilli: 1/2 cup
Processed Cheese: 1 1/2 cups
Coriander: 1/2 cup
Mozzarella: 1 cup
Potatoes: 1 cup
Butter: 1/4 cup
Salt as per taste
Oil for frying

For Samosa covering:
All-purpose refined flour: 2 cups
Ajwain: 2 tsp
Oil: 2 tbsp

Method:

For the stuffing:
- Boil the potatoes and cook until soft
- Meanwhile, chop the green chilies & coriander finely, and grate the cheese
- Once the potato is cooked, peel them carefully and grate it
- Melt butter in a pan on low flame, and add chopped green chilies and toss it
- Quickly, add the grated potato and mix well. Cook until the mash is steaming hot
- Add salt and coriander, and remove from the flame
- Once cooled, mix the grated cheeses (processed and mozzarella)

For Samosa covering:
- Mix all ingredients together until dough becomes dry and flakey
- Prepare small dough balls and roll it into chapattis of about 6 inches
- Cut chapattis into two halves
- Take mixture for stuffing at the center and fold inside
- Seal from all edges and prepare triangle samosa fold
- Deep fry and serve hot

(The recipe is by Suresh Thampy, Executive Chef, Holiday Inn Mumbai International Airport)

Ingredients

For bhallas
Lentils (urad dal): 200 gm
Water to soak: 600 ml
Salt: 1/2 tsp (2 gm)
Cumin seeds: 1 tsp (5gm)
Ginger (chopped): 2 tsp (10 gm)
Green chillies (chopped): 5 gm
Oil to fry: 250 ml

For the curd mix:
Thick curd, beaten: 400 ml
Sugar: 1 tsp (5 gm)
Salt: 1/2 tsp (2 gm)
Cumin powder: 3/4 tsp (4 gm)
Black rock salt: 1/2 tsp (2 g)
White pepper powder: 1/2 tsp (2 g)

For garnishing:
Ginger (finely chopped): 1 tsp (5 gm)
Green chilli (chopped): 1 tsp (5 gm)
Coriander leaves (chopped): 5 gm
A pinch of chilli powder
A pinch of cumin powder
Mint leaves: 4 sprigs
Tamarind chutney: 40 ml

Method

To make bhallas:
- Clean the urad dal and soak in water for two hours
- Drain and grind the soaked dal into a fine paste. Add a little water if required
- Remove from the mixer
- Add salt, cumin seeds, ginger and green chillies. Mix well
- Shape into even sized balls
- Heat oil in a kadai and add the prepared balls (one/two at a time), using wet hands
- Deep fry till golden brown
- Remove and drain on paper towels

To prepare the curd mix:
- Soak the prepared balls in sufficient lukewarm water till they are soft
- Add sugar, salt, cumin powder, black rock salt and white pepper powder to the beaten curd. Mix well
- Remove the bhallas from water, squeeze out excess water and add to the curd mixture
- Keep aside for 10 to 15 minutes
- Garnished with ginger, green chillies, coriander leaves, chilli powder, cumin powder, mint leaves and tamarind chutney
- Serve chilled

(The recipe is by Gopal Jha, Executive Chef at Grand Mercure, Bangalore)

Ingredients:
Sprouts: 1/2 cup
Low fat crumble paneer: 1/2 cup
Roasted channa powder: 1/4 cup
Onion (finely chopped): 2 tbsp
Chilli: 1 tsp
Garam masala: 1/4 tsp
Turmeric powder: 1/4 tsp
Ginger-garlic paste: 1/2 tsp
Chaat masala: 2 tsp
Fresh coriander (chopped): 2 tbsp
Salt to taste
Oil for greasing and cooking: 1 tsp

Method:
- Mix sprouts, water and salt in a broad, non-stick pan
- Cover and cook on low flame for 7 to 8 minutes, stirring occasionally
- Remove from the flame, and drain the content using a strainer
- Transfer the cooked sprouts on a plate and cool, completely
- Add all the remaining ingredients and mix well
- Divide the mixture into 10 equal portions, and shape them into flat round galettes
- Heat and grease a non-stick tawa, and shallow fry the galettes on low flame till they turn golden brown in colour (both sides)
- Serve hot with yoghurt dip

(The recipe is by Prem K Pogakula, Executive Chef at The Imperial, New Delhi)

Ingredients:
Refined flour: 3 cups
Butter: 1/2 cup
Milk: 1 cup
Salt: As per taste
Water: 1 glass
Makhani sauce: 2 cups
Mozzarella cheese: 2 cups
Onions: 1 cup
Olive: As required
Grilled Chicken: 2 cups
Coriander: 1 cup

Method:
- Roll in the dough in a triangular, Naan shape
- Semi-cook the Naan in tandoor
- Spread makhani gravy and cheese on top
- Add chicken and onion rings topping
- Lift the pizza base using a shovel, and place it in the oven
- Pre-heat the oven at 240 degree Celcius for about 8 mins
- Once cooked, remove from the oven and place on a cutting board
- Use a pizza wheel to cut it in 8 uniform wedges
- Serve hot on a pizza plate sprinkled with corriander

(The recipe is by Suresh Thampy, Executive Chef, Holiday Inn Mumbai International Airport)

Ingredients:
- 1 packet of Cornitos Tikka Masala flavour Nachos
- 50g processed cheese (grated)
- 1 onion (finely chopped)
- 1 tomato (diced)
- 10 jalapeño peppers (sliced)
- 1 yellow capsicum (sliced)
- 1 packet of refried beans
- 1 cup black and green olives
- Salsa sauce

Method:
- Arrange a layer of Cornitos nachos in a microwave-friendly dish
- Top it with capsicum, onion, refried beans, jalapeno peppers over nachos
- Add another layer of nachos
- Top it again with onion, tomatoes and olives, and some salsa sauce
- Add grated processed cheese on top
- Heat in microwave until cheese melts
- Decorate it with fresh coriander leaves, and serve hot