Ingredients

• 1/2 cup grated mozzarella
• 1/2 cup grated cheese cubes
• 1 tsp chopped green chilli
• 1 tsp chopped garlic
• oil as required
• 4 slices bread
• 3 tsp coriander leaves
• 1 tsp crushed peppercorns
• 5 tsp chopped onion
• salt as required

Method

1. Mix the grated cheeses, 2 tsp of the coriander leaves, green chillies, crushed peppercorns, chopped garlic and onion in a large bowl. Divide into equal portions and shape into small balls.
2. Soak the bread slices quickly in a bowl of water, then squeeze out the water and place in another bowl.
3. Heat oil in a kadhai on medium flame. Make a dent in the soaked bread, place a cheese ball in it, and shape it back into a ball around the bread.
4. Repeat to make the rest of the balls.
5. Fry the balls in batches until golden and crisp. Drain on absorbent paper.

Serve immediately with green chutney and tomato ketchup.

Ingredients -- dough

• 2 to 2.25 cups whole wheat flour (atta)
• 2/3 cup water, or as required
• 1 tsp ghee or oil
• 1/2 tsp salt

Ingredients -- paneer stuffing

• 200 grams paneer (cottage cheese)
• 1-2 green chillies, finely chopped
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala powder
• 1/2 to 3/4 tsp dry mango powder (amchur)
• 1/2 tsp salt
• ghee or oil, for roasting

Method

1. Mix the flour, salt and ghee, then knead with water into a smooth, soft dough. Cover and rest 20-30 minutes.
2. Meanwhile, grate the paneer and mix with the chillies, dry mango powder, garam masala, red chilli powder and salt.
3. Pinch two small dough balls and roll each into a 4-5 inch circle. Place the stuffing on one, leaving a 1 inch border, cover with the other rolled circle and press the edges together. Roll the stuffed paratha out to 6-7 inches.
4. Roast on a hot tava, flipping and brushing with ghee on each side until golden-spotted and cooked through.
5. Stack in a roti basket with butter between each paratha. Serve hot with fresh yoghurt and butter.

Ingredients

• 7 potatoes, boiled, peeled and mashed
• 1 handful chopped coriander leaves
• 4 tbsp melted butter
• 1.5 tbsp salt
• 1 tbsp chaat masala
• 4 green chillies, finely chopped
• 1/2 tsp powdered black pepper
• 1 large onion, finely chopped
• 1 tbsp red chilli powder
• 1/2 tbsp garam masala powder
• Dough: 2 cups wheat flour, 1/2 cup water

Method

1. Mix the mashed potato with the onion, chillies, coriander, salt, garam masala and chaat masala until smooth, with no lumps.
2. Knead the flour and water into a soft dough. Roll small balls into 3-4 inch circles, add a spoonful of potato filling in the centre.
3. Seal and round the dough with your fingers, then roll out evenly and gently into a paratha.
4. Roast on a hot griddle on both sides with a little butter, pressing lightly so the filling doesn't escape.
5. Serve hot with chilled yoghurt, pickle, or green or coconut chutney.

Ingredients

• 2 tbsp butter
• 1 cup mixed veggies
• 3 tbsp flour
• 1/3 cup milk (plus more to adjust consistency)
• 1 tsp dried oregano powder
• 2 tbsp pizza sauce
• 1/2 tsp paprika powder
• 2 tbsp chopped roasted almonds
• 1/4 cup grated cheese
• chilli flakes, to taste
• mint leaves, to garnish
• 25-30 Monaco biscuits
• 5 cheese slices, quartered

Method

1. Heat the butter in a pan, add the mixed veggies, cook 2-3 minutes until soft.
2. Add the flour, stirring continuously, until the raw floury taste cooks off, about 2 minutes.
3. Stir in the milk continuously -- the mixture thickens quickly.
4. Off the heat, stir in the oregano, pizza sauce, paprika and almonds.
5. Add the grated cheese and mix well. Top with chilli flakes.

To assemble

1. Place a quartered cheese slice on a Monaco biscuit.
2. Spoon the veggie topping on top, garnish with mint leaves.
3. Serve with tomato ketchup.

Ingredients

• 450 gms cream
• 1 can Milkmaid
• 1 tsp vanilla essence
• 1 packet Marie biscuits
• 1 cup chopped walnuts

Method

1. Beat together the cream, Milkmaid and vanilla essence.
2. Powder the biscuits in a mixie, mix with melted butter, and press into a dish as a base.
3. Add a layer of the cream mixture, then sprinkle a layer of chopped walnuts.
4. Repeat the layers -- biscuit, cream, walnuts -- until you run out.
5. Cover with cling film and refrigerate for 4-5 hours.
6. Scoop out and serve in individual portions.

Ingredients

• 1 cup raw rice
• 1 cup jaggery
• 1 banana
• 1 tsp cardamom
• 1 tsp dry ginger powder
• 1 cup sesame oil
• 1 small lime-sized ball of tamarind
• 1/2 cup ghee

Method

1. Soak the rice overnight.
2. Grind the rice into a paste, then add the jaggery, banana, cardamom and dry ginger powder.
3. Heat the oil with the tamarind for a few minutes, until the frothing stops.
4. Heat a paniyaram pan, add a tsp of oil plus 1/2 tsp of ghee in each hole. Once hot, reduce to low flame and fill the holes 3/4 full with batter. Cook covered on medium flame.
5. When the bottom browns, flip with a spoon or skewer and cook the other side, uncovered, until golden. Remove, drain, and repeat with the rest of the batter.

Ingredients

• 6 large apples, peeled and sliced
• 3/4 cup water
• 1 tbsp sugar, to taste
• 1 tbsp cinnamon powder
• Pastry: 2 cups flour, 125g butter, 1/2 tsp baking powder

Method

1. Cook the sliced apples with sugar, cinnamon and water in a pot until soft. Drain and cool.
2. Sift the flour and baking powder into a bowl, add the butter, and rub in with your fingers until it resembles crumbs.
3. Roll out half the pastry and line a greased, floured pie dish. Add the cooked apples, then top with the remaining pastry rolled into a lattice.
4. Trim the edges with a knife and press the layers together with a floured fork.
5. Bake at 180°C (170°C fan) for 45-60 minutes, until browned.

Ingredients

• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 cup butter or margarine, softened
• 1 tsp vanilla
• 1 egg
• 1.25 cups flour
• 1 cup milk powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup coarsely chopped nuts
• 1 package (2 cups) semisweet chocolate chips

Method

1. Heat the oven to 375°F.
2. Mix the sugars, butter, vanilla and egg in a large bowl. Stir in the flour, baking soda and salt -- the dough will be stiff. Stir in the nuts and chocolate chips.
3. Drop rounded tablespoons of dough about 2 inches apart onto an ungreased cookie sheet.
4. Bake 8-10 minutes, until light brown (centres will still be soft). Cool slightly, then transfer to a wire rack.

This was the batch Grade 5 baked together in the classroom toaster oven, pictured above.

Hung curd

1. Set a colander or filter over a container to catch the whey. Spread a muslin or cheese cloth over it and add the yoghurt.
2. Knot the cloth and hang it above the sink so the whey drips out. Leave for about 30 minutes.

Cheese curd dip -- ingredients

• 1.25 cups beaten yoghurt (curd)
• 1/4 cup finely chopped coriander leaves
• 1 tbsp milk
• salt as required
• 1/2 cup grated cheddar cheese
• 1/4 cup mint leaves
• 2 tsp chilli flakes
• powdered black pepper, as required

Salsa dip -- ingredients

• 2 tomatoes
• 2 cloves chopped garlic
• 1/2 tsp sugar
• 1 handful jalapeno
• 1 onion
• 2 pinches salt

Salsa dip -- method

1. Grill the tomatoes and jalapeno. Cool, then remove the core from the tomatoes and the stem from the jalapeno. Chop the onion.
2. Blend everything with the garlic cloves. Add a pinch of sugar and salt to taste.
3. Serve with the pita bread.

Ingredients (for 30 pooris)

• 2 cups wheat flour
• 1/2 tsp salt
• 1 tbsp sesame seeds
• 1/4 cup olive oil (plus 1/4 cup more, for between the layers)
• 1/4 cup corn flour, for dusting
• 1 litre sunflower oil, for frying
• 2 cups sugar
• 2 cups water
• 1 cup cashew powder

Method

1. Sieve the flour, then add the salt, sesame seeds and olive oil. Mix into a dough with warm water -- it shouldn't be too tough. Cover and rest 20 minutes.
2. Divide the dough into 14 golf-ball-sized balls. Roll one out into a round chappati, spread olive oil over it and dust with flour.
3. Roll the chappati inwards from one edge like a Swiss roll, then cut the roll into small circles.
4. Roll each circle out like a poori. Once all are rolled, deep fry in hot oil until golden brown.
5. Dip the fried pooris into a sugar solution (one-string consistency), then sprinkle with cashew powder.

Stuffing

• 2-3 medium potatoes, boiled, peeled and chopped
• 1 small-medium onion, finely chopped
• 1-1.5 tbsp chopped coriander leaves
• 1 tsp roasted cumin powder
• 1 tsp chaat masala powder
• 1/4 tsp red chilli powder
• black salt or regular salt, as required

Pani

• 1/2 cup packed chopped mint leaves
• 1 cup packed chopped coriander leaves
• 1 inch ginger, chopped
• 2-3 green chillies, chopped
• 1 tbsp packed tamarind
• 3.5-4 tbsp grated jaggery or sugar (or 1.5 tbsp chopped dates + 1.5 tbsp jaggery powder)
• 1 tsp roasted cumin powder, 1 tsp chaat masala powder
• about 1.5 cups water, added gradually
• 1-1.5 tbsp boondi (optional)
• black salt, as required
• 24-30 puris; 1 bowl tamarind chutney

Method

1. Mix the boiled potatoes with the onion, coriander, cumin powder, chaat masala and salt. Set aside.
2. Blend all the pani ingredients with water to a fine chutney, then thin out with more water to taste. Check the seasoning and add the boondi.
3. Crack the top of each puri, add the potato-onion filling, then stir and add the pani. Serve immediately -- or let everyone assemble their own from the puris, filling and pani.

Dabeli masala

• 1 dry red chilli
• 1 tsp coriander seeds/powder
• 1/2 inch cinnamon stick, 2-3 cloves
• 1/2 tsp cumin seeds

Red garlic chutney

• 1-2 red chillies, soaked 30-40 minutes
• 1/2 cup chopped garlic
• 1/2 tbsp lemon juice, salt to taste

Potato filling

• 3 medium potatoes, boiled, peeled, mashed
• 1 small onion, finely chopped
• 2 tsp dabeli masala, 1 pinch asafoetida, 1/2 tsp cumin
• 2 tbsp tamarind-dates chutney
• 1/4 cup each: grated coconut, pomegranate seeds, chopped coriander
• 2 tbsp oil, 2 tbsp water, salt

For serving

• 4-5 buns/pav, sliced and lightly roasted in butter
• 1/2 cup each: roasted peanuts, chopped coriander, nylon sev, pomegranate seeds
• garlic chutney and sweet tamarind-dates chutney, as required

Method

1. Dry roast and grind the masala ingredients to a fine powder.
2. Grind the soaked chillies, garlic, lemon juice and salt to a smooth chutney.
3. Heat oil, fry the onion till soft, add asafoetida, then the sweet chutney and mashed potatoes. Add the dabeli masala and salt, cook 2-3 minutes. Spread on a plate, top with coconut, coriander and pomegranate.
4. Spread sweet chutney on one bun slice and garlic chutney on the other. Add the potato filling, chopped onion and coriander, peanuts, pomegranate, a sprinkle of dabeli masala, and sev. Close the bun and serve warm.

Green chutney

• 1 cup packed coriander leaves (or 1/2 cup each mint + coriander)
• 1/2 tsp chaat masala, 1-2 green chillies, salt as required

Potato masala stuffing

• 3-4 medium potatoes, steamed and mashed
• 1/2 tbsp oil, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds
• 1-2 green chillies, 8-10 curry leaves, 1/4 tsp turmeric, 1 pinch asafoetida
• 1/3 cup chopped coriander leaves, salt as required

Other

• 10-12 slices bread, 1 onion sliced, 1 tomato sliced, 1 capsicum sliced (optional)
• butter, chaat masala, roasted cumin powder, black salt

Method

1. Blend the chutney ingredients to a thick paste.
2. Temper mustard and cumin seeds in oil, add chillies, turmeric and curry leaves, then the mashed potato. Season and cook 2-3 minutes, then stir in the coriander.
3. Butter the bread generously, spread chutney, add the potato masala, tomato and onion slices, and a sprinkle of chaat masala, black salt and cumin powder. Close the sandwich.
4. Toast until crisp and golden. Serve hot with ketchup and the remaining chutney.

Ingredients

• fresh tender coconut shavings from 2-3 coconuts (about 1.25 cups puree)
• 1 cup tender coconut water
• 5 tsp gelatin
• 1 cup milk
• 1/2 to 2/3 cup condensed milk, to taste

Method

1. Blend the tender coconut shavings to a smooth puree.
2. Sprinkle the gelatin over the coconut water in a saucepan, let it sit 5 minutes, then heat and stir until fully dissolved.
3. Boil the milk in another pan, add the condensed milk, then stir in the gelatin mixture.
4. Cool, then fold in the coconut puree.
5. Pour into moulds and set in the refrigerator. Garnish as desired.

The class's tip: swap the milk for a cup of fresh cream for an even richer texture.

Ingredients

• 1/2 cup kidney beans (rajma), soaked overnight
• 1 tbsp olive oil, 1/3 cup chopped onion, 2-3 garlic cloves
• 1/4 tsp black pepper, 1/4 tsp dried oregano, 1/2-1 tsp red chilli powder, 1 tsp cumin powder
• 12-14 taco shells, 1 bowl tomato salsa, 1/2 cup sour cream, 1/3 cup grated cheddar

Method

1. Pressure cook the soaked kidney beans with salt and water, 15-18 minutes, until they mash easily.
2. Fry the garlic and onion in oil, add the cooked beans and a little water, bring to a boil, then mash or blend to a smooth puree. Stir in the spices and simmer 5-6 minutes until thick.
3. Warm the taco shells in the oven. Fill each with refried beans, top with salsa, sour cream and grated cheese. Serve immediately.

Ingredients

• grated potato, for the baskets, salt and pepper
• 1/2 cup boiled chickpeas
• red chilli powder, chaat masala 1 tsp, anardana powder (optional) 1 tsp, salt to taste
• green chutney 2 tsp, tamarind chutney 2 tsp, curd 2 tsp
• 1 onion chopped, 1 tomato chopped, chopped bell pepper (optional), chopped coriander
• 1/2 cup bujiya sev

Method

1. Preheat the oven to 350°F. Peel the potatoes and keep in ice-cold water to stop them darkening.
2. Grate the potatoes, season with salt and pepper, and press into a greased muffin tray, leaving a hole in the centre of each.
3. Bake 30-35 minutes, until a nice brown crust forms. Cool the potato baskets on a plate before filling.
4. Fill each basket with chickpeas and chopped veggies, top with the chutneys and curd, and garnish with coriander and sev.

The baskets can be made ahead and kept airtight -- fill and serve whenever you like.

Ingredients

• 4 brown bread slices, 2 tsp fresh cream (plus more for brushing)
• 2 tsp chopped onion, 1 tsp chopped garlic
• 1/4 cup each boiled green peas and corn kernels
• salt, crushed black peppercorns, to taste
• 1/2 cup fresh cream, 5 tbsp grated processed cheese, parsley for garnish

Method

1. Preheat the oven to 200°C. Trim the bread edges and flatten with a rolling pin.
2. Sauté the onion and garlic in butter, add the peas and corn, season, then stir in the cream and a tablespoon of cheese and cook 2 minutes.
3. Brush the bread with butter and press into muffin moulds to form baskets. Fill with the cooked mixture and top with more cheese.
4. Bake 7-8 minutes. Remove from the moulds and serve hot, garnished with parsley.

Ingredients

• 2 cups parboiled, mashed potato
• 1 cup parboiled, crushed peas
• 2 tbsp chopped coriander leaves
• 1 tsp chilli powder, 2 tsp chaat masala, 2 tsp salt
• 4 tbsp corn flour, 4 tbsp bread crumbs, 8 tbsp oil

Method

1. Mix the potato, peas, coriander and spices in a bowl. Divide into 12 portions and shape into round patties.
2. Coat each patty in breadcrumbs, then shallow fry in hot oil until golden on both sides.
3. Drain on a kitchen towel and serve with tomato ketchup or green chutney.