By Vrinda Navani, 2nd BPTh

Serves-2

INGREDIENTS

1. 2 tbsp butter
2. 2 1/2 tbsp plain flour (maida)
3. 1/2 cup warm milk
4. 3/4 cup boiled and crushed sweet corn kernels (makai ke dane)
5. 1/4 cup finely chopped coriander (dhania)
6. 2 tsp finely chopped green chillies
7. 1/3 cup grated processed cheese

METHOD

1. Heat the butter in a deep nonstick pan, add the flour and cook for 1/2 minutes.
2. Add the milk and allow to simmer till the mixture thickens and leaves the sides
3. Remove from the flame and transfer to a plate.
4. Add the corn,cheese, coriander, green chillies and salt. Allow it to cool completely.
5. Once cooled, mix well and divide the mixture into 15 equal portions and shape each into a round ball.
6. Dip a few balls at a time in the flour-water mixture and roll them in the breadcrumbs till they are evenly coated from all the sides.

By Hemakshi Jain and Dhvani Panchal, 2nd BPTh

INGREDIENTS :

For fried noodles:

1. 5 cup water
2. ½ tsp salt
3. 1 tsp oil
4. 2 pack noodles hakka noodles / instant noodles
5. oil for frying

For chinese bhel:

1. 3 tsp oil
2. 1 clove garlic finely chopped
3. 1 inch ginger finely chopped
4. ¼ onion finely chopped
5. 4 tbsp spring onion chopped
6. ½ carrot shredded
7. ½ capsicum sliced
8. 1 cup cabbage shredded
9. 2 tbsp schezwan sauce
10. 2 tbs tomato sauce
11. 1 tsp soy sauce
12. 1 tbsp vinegar
13. ½ tsp pepper crushed
14. ¼ tsp salt

METHOD:

1. Heat 3 tsp oil and saute 1 clove garlic and 1 inch ginger. Also saute ¼ onion and 2 tbsp spring onion slightly.
2. Further saute ½ carrot, ½ capsicum and 1 cup cabbage till they are half cooked yet crunchy. Now add 2 tbsp schezwan sauce, 2 tbsp tomato sauce, 1 tsp soy sauce, 1 tbsp vinegar, ½ tsp pepper and ¼ tsp salt.
3. Mix well on high flame till the sauce combines well.
4. Transfer the masala mixture onto fried bhel.
5. Add 2 tbsp spring onions and mix well.
6. Finally, serve chinese bhel immediately garnished with more spring onions.

By Kinjal Khakharia, 2nd BPTh

Serves-2

INGREDIENTS:-

1. ½ Cup + 2 tbsp Nutella.
2. 1 Large egg, gently whisked.
3. 4 tbsp all purpose flour.

METHOD:-

1. Split the whisked egg evenly into two microwave safe mugs.
2. Add ¼ cup + 1 tbsp of Nutella into each mug. Add 2 tbsp of flour into each mug. Mix it well, until the batter is smooth.
3. Microwave each mug separately for about 1 minute.

Allow the brownie to cool slightly before eating.

By Isha Chavan and Poonam Jain, 2nd BPTh

Serves- 5

INGREDIENTS:-

1. 3 Pink Guava
2. Red chilli powder
3. Chat masala
4. Rock salt
5. Lemon
6. Sugar

METHOD:-

1. Peel the guavas. Cut them finely, and then grind them until a paste is formed. Strain to separate the seeds.
2. Add water, chilli powder, salt, chat masala, lemon and sugar till the sweet, tangy, spicy taste is achieved.
3. Coat the glass rim with lemon, chilli powder and salt and pour the juice.
4. Decorate the glasses with a slice of guava.

Best Served Chilled. 

by Ayushi Shah and Palak Naik, 1st BPTh

Serves-5

INGREDIENTS:-

1. Strawberries- 10-15 nos.
2. Biscuits (Digestive)- 7-8 nos.
3. Hung Curd- 1/2kg.
4. Fresh Cream- 100ml.
5. Powdered Sugar.
6. Normal Sugar.
7. Nutmeg Powder.
8. Vanilla Essence.
9. For Garnishing- Pista- 6-7 nos
10. Mint Leaves.

METHOD:-

1. Finely cut the strawberries, add sugar and mix it well. Leave it for 5 to 10 mins.
2. Crush the biscuit coarsely and add butter and powdered sugar. Mix it well.
3. To the hung curd add fresh cream and add water according to the consistency. Add powdered sugar and blend it till you obtain a smooth consistency.
4. Add a few drops vanilla essence and a pinch of nutmeg powder to the curd.
5. Use short glasses/bowls to layer up the curd, biscuits and strawberries.
6. Garnish it with pista and mint leaves.

by Ayushi Shah and Palak Naik, 1st BPTh

INGREDIENTS (serves 4)
1.Basil 30-40 leaves
2.2-3 cloves of garlic 
3.Olive oil -2 teaspoons 
4.Pine nuts 6-7
5.Salt to taste 
6.Greek yogurt 1kg
7.Chopped capsicum 2 small
8.Oregano 1tsp
9.Chilli flakes 1 tsp
10.Slices of bread 6 slices 
11.Butter 

METHOD:
1.Start by making the pesto dip: Add the basil, garlic cloves, pine nuts, olive oil and salt in the blender and blend it all till you get a thick green paste
2.For the Greek yogurt, tie up the curd in a cloth and keep it overnight. Add capsicum and salt pepper to it 
3.Butter the breads evenly and spread the Greek yogurt dip uniformly on the slices.
4.Apply the pesto dip on the second slice of the bread and add oregano, chilli flakes to it. Apply the pesto dip on one more slice and cover it .Cut the sandwich making two triangular pieces.
5.Tastes best when is fresh and served with chips.