Kitchen Maestros - Panasonic 2020

Kitchen MAESTROS 2019 - 2020

2019 - 2020

Laughter is the brightest where food is the best Warm greetings from the Panasonic Planet Privilege Club! It’s our constant endeavor to keep you and your family engaged positively with us. This year we organized the “Kitchen Maestros” Recipe Contest for your spouse to recognize & appreciate their culinary skills. We are overwhelmed with the response we received; so many delicious, lip- smacking, mouth-watering and yummy recipes. Our heartiest congratulations to all the Maestros of the contest! To publically acknowledge and appreciate the hidden talented genius of these maestros, we have come up with a spicy idea. Allow us to present to you an exotic treat for your senses. It is a proud moment for us to introduce the first edition of our recipe booklet. A collection of recipes gathering the local taste, an unparalleled blend of spices and flavors across the country. This is a humble effort to show gratitude and thanks to the Panasonic Planet Privilege Club family, which gave us some of their favorite recipes. May these recipes infuse memorable flavors in your life always. Happy Cooking! Regards, Jia Lal Koundal Group Head – Trade Marketing, Dealer Relationship Management, Exclusive Channel & Sell-Out [email protected]

CHEF ABHISHEK GUPTA Executive Sous Chef The Leela Ambience Hotel, Gurgaon Trained & worked with various Michelin Star Chefs & Restaurants Features among India's Most Promising Chefs under the age of 40 Worked with chefs like Rene Redzepi of World's No. 1 restaurant NOMA in Denmark, Zahie Tellez from Mexico, Juan Pablo from Peru, Ramon Salto from Spain, Adam from Poland, Dieter L from Austria Recipient of the prestigious James Beard Foundation Scholarship Award in Aug 2012-13 Associated with the team of Master Chef India Season 4 – 2014 Pro Chef Certified from CIA – Culinary Institute of America, Hyde Park, NY Associated with Taj Hotels Resorts & Palaces, Oberoi Hotels & Resorts, Hyatt Hotels Corporation, Marriott International & now Leela Hotels & Resorts Been in the hospitality & culinary industry for over a decade now, acquiring a balanced set of knowledge & skills in European, Asian & Indian cuisines Travelled & worked through Kolkata, New Delhi, Jaipur, Mumbai & Gurgaon

FROM THE CHEF'S DESK My Mantra of Life… My lifestyle is simple – eat well & stay healthy, spend quality time (be it less) with family & friends, appreciate people around you & enjoy life. There is only 1 life so keep the pace upwards. Do not hustle but be bustling all the time. I love to travel & see new places. I have been to 15 countries & 23 cities internationally to explore food & culture. In my free time, I like to play Table Tennis & Cricket. I live on music (Trans/ Techno & Kishor Kumar songs) all the time as it just gives me my required energy & rhythm. I am a big book reader as well (Fiction & Gyan ki Kitaabein as I call it, is what my study is stocked up with). My Kitchen Rules & Suggestions... Cook from the heart & not from the recipe Respect your ingredients & do not waste Be innovative & be yourself Invest in good equipment & be techno-friendly Get your basics right Focus on flavors. Message for our Kitchen Maestros... Kitchen Maestros is a great initiative taken by Panasonic to engage & recognize the culinary skills of home cooks & provide them a platform where they can not only prove their skills & creativity, but also for their high standards & excellent attitude during the contest. It is not easy to be a hero/master in the kitchen. It is a very demanding & exhausting space, be it at home or a professional kitchen. I have always believed people who like to cook for others are the most kind-hearted in the world. The satisfaction you get in cooking for others when they smile at you & say “Thank You” is just unbeatable. Chefs/Cooks (anywhere, any type) are super innovators & key players in keeping us healthy, fit & going. All the dishes featuring in this first edition are epic in their own way. I am glad to see so much talent & passion for cooking demonstrated by each one of you. So, many congratulations on being a KITCHEN MAESTRO. Keep cooking from your heart, keep sweating, keep innovating & keep spreading smiles through your food. Wish you all the best! Loads of LOVE Chef Abhishek Gupta aka Chef Abhi

Cooking Tips From dealing with leftovers to making a dish appetizing, cooking tips are not just good for beginners but experts as well. Try these helpful tips and tricks that will save your time, energy and make the food nutritious too. While boiling potatoes, add a pinch of salt. It helps in peeling the skin easily. Dip paneer in warm salt water before adding it to gravy. It softens the paneer and allows absorption of the gravy easily. While making an Indian dish, cook ingredients in this order – Onion, garlic, ginger, tomatoes, spices. It is based upon the time required in cooking them. To retain the colour of green peas, add a pinch of sugar before you boil it. Add a tsp of oil when cooking dals to prevent it from frothing and spilling over. Use a heavy bottomed vessel to make upma, kheer etc. to prevent burning. To make crispier puris, add a little rava to the wheat flour while kneading. To separate each string of noodles or any thin pasta, run it under cold water immediately after boiling and draining the water. To revive a day-old muffins, sprinkle them with water, place in paper bag and pop in a hot oven for five to ten seconds. The steam created by the water will restore moisture. When melting chocolate, add in 1-2 tsp of canola oil before melting to keep it smooth and easy to dip or drizzle.

Always plan the menus ahead of time so that you could create a well balanced meal for your family & friends - always include whole grains, leafy vegetables, coloured vegetables & fruits in the diet as they are high in nutrition & are rich in anti-oxidants. Always consume vegetables & fruits that are in season, they have higher nutritive value. Use less salt & spices in preparations so that the real taste of foods can be enjoyed. Promote foods that have been cultivated by traditional methods i.e. without the use of chemical fertilizers & pesticides. Promote the use of cold pressed Mustard Oil. This traditional cooking medium has more health benefits than the much hyped Olive Oil. For good, flavourful & uniform cooking always ensure that raw ingredients are cut up into uniform size.

Cheese Hare Bhare Kabab Ingredients Spinach 200gms, paneer 100gms, peas 200gms, 3 boiled potatoes, 1 tsp ginger-garlic paste, 1 tsp garam masala, 3 tsp besan, ½ cup coriander leaves, 1 green chilli, 4 tsp oil, 1/2 cup bread crumbs, 2 tsp maida, salt & pepper as per seasoning, 2 cubes mozzarella cheese, 1 tsp amchoor powder Harmanpreet Procedure Kaur Pluck the leaves of spinach, put some salt on the leaves & rest them for a while. After some time, rinse them in ample amount of water. Repeat thrice & leave Firm Name – Electronics Point them in a colander until excess water drains out. Avoid using the stalk. Peel the Location – Faridkot potatoes & boil them in a container. Try not to overcook them. After that strain them in a colander & rest them for a while. Take besan in a pan & dry roast till the raw smell is gone. After that transfer to a plate to cool. Take a pan, add a little bit of oil, add 1 tsp of ginger-garlic paste & saute till the raw smell is gone. Add 1 green chilly & peas to them. Do not cook the peas too much. Sprinkle a little bit of salt & amchoor on them. Add 1 tsp of garam masala to them. Add the dried spinach to the pan & saute them for 3 to 4 minutes until leaves wilt off completely. Put the pan mixture in a blender, add coriander leaves and blend till the mixture is slightly coarse. Mash the potatoes & add the pureed peas mixture in a bowl. Add 100gms of grated paneer & 2 cubes of grated mozzarella cheese in them. Add the cooked besan in them. Mix all the ingredients. After mixing, it will become a stiff dough. Add a little bit of bread crumbs to them. Take a pan & add 2 tbsp of oil to it. In the mean while, take 2 tsp of maida in a container & add little bit of water & stir it. Take small portions of dough & make balls of them. After that dip the balls in the maida mixture & coat with the bread crumbs mixture one by one. Put oil in a frying pan & heat the balls on both the sides. After they get crisp on both sides, transfer the kababs into a serving plate. Serve them with tomato ketchup or mint sauce.

Cheese Hare Bhare Kabab

Curry Flavor Bombs Ingredients 2 Tbsp whole coriander seeds, 2 Tsp whole cumin seeds, 2 Tsp mustard seeds, 2 Tsp black pepper corns, 1/2 Tsp red pepper flakes, 1½ Tsp kosher salt, 1/2 cup coconut oil, 3 large onions, 1 Tsp turmeric, cloves from half a head of garlic, 1 piece ginger, 1/3 cup water, 1 lime (optional) Bhavana Mahesh Procedure Thakkar Toast the coriander, cumin, mustard, black pepper, red pepper & salt in a dry skillet over medium high heat until they pop & smell toasted which takes about Firm Name – Value 3 minutes. Transfer to a bowl to cool. Heat the coconut oil in the same pan over Location – Nashik medium high heat. Add onions & turmeric. Cook uncovered, stirring occasionally until they are translucent & golden brown for about 10 minutes. Put the toasted spices in a blender & blend to grind them. Add the garlic cloves & ginger to the spices in the blender. Pour in 1/3 cup water & pulse, scraping down the sides & adding more water to liquify, if needed, until the mixture is pureed. Now you have a slurry. Pour the slurry into the onions in the pan & cook, stirring with a wooden spoon & scraping the bottom until it cooks & turns a deeper shade of brown. It will sputter, crackle, much of the water will evaporate & the mixture will thicken in about 8 more minutes. Add tomato paste & cook, stirring until it darkens. Divide the paste evenly among 8 silicone cupcake liners or freeze in ice cube trays. Use this in desired recipes as a burst of flavor & enjoy.

Garlic Bread Ingredients Whole wheat bread or brown bread or you may alternatively have the raw ingredients to prepare bread at home as well. Amul Garlic Butter, Cloves of garlic (diced), Oregano, Chilly flakes Procedure To activate yeast you first need to add sugar, otherwise the yeast may not activate & the bread dough may not rise. For 12-15 mins knead the dough properly. The dough needs to rest in a warm location, as this would help the dough to rise. During the resting process avoid disturbing or puncturing the dough. Preheat the oven at 200°C, keep the bread on a high rack & add all the ingredients on the bread. Microwave it for 4-5 mins. The dish is ready. Deepika Malhotra Firm Name – Malhotra Electronics Location – Hoshiarpur

Coconut Ladoo Ingredients 250g Khoya, 200g methai vala paitha, 200g powdered coconut Procedure Mash the 250g khoya with your hands. Then mix 200g of crushed methai vala paitha in it. Add 150g powdered nariyal. Make round shape like ladoo of all the above mixed ingredients. Use the leftover 50g powdered nariyal to wrap on the ladoo. Your recipe is ready. Just place it on a plate & serve it. Hemlata Firm Name – Electronics Point Location – Bhiwani

Nawabi Chicken Ingredients Chicken - 500g, Curd – 1 cup, Turmeric – ½ tsp, Garlic - 5 cloves, Red Chilly powder - 1 tsp, Butter - 50g, Onion - 1, Carom Seed – ½ tsp, Hot Spices - ½ tsp, Salt - 1 tsp, Water - 1 Cup, Raw Coconut - 50g, Pepper - ½ tsp, Cashewnuts (sliced) - 50g Procedure Whisk the turmeric in the curd. Then add the chicken & keep it in the fridge to marinate overnight. Heat butter in the pan (add a little ghee before adding the butter); fry the chopped onion. Add some celery, garam masala in the same pan & fry for 3 more minutes. Then add garlic, ginger, red chilly powder, salt & cook on low heat. Add the coconut & the chicken with some water & cook till the coconut melts. Add black pepper, stir for 5 minutes & remove the pan from the heat. Garnish with cashewnuts. Heena Kausar Firm Name – Shah Aircon Location – Gurgaon

Whole Wheat 'n' Walnut Tea Time Cake Ingredients Pure Ghee 3 Tsp, Water 100ml, Whole wheat flour 100g, Jaggery 100g, Handful of walnuts,Milk powder 50g, Baking powder 1/2tsp, Baking soda 1/2tsp. Procedure Heat water. Do not boil. Turn off the gas. Add Jaggery. Let it melt completely. Keep it aside. Take whole wheat flour, seive it twice adding both baking powder & baking soda. In a large bowl, take Jaggery water & add ghee. Mix properly. Now add the flour. Cut & fold this adding walnuts & milk powder. Add vanilla essence & pour it in a greased & dusted tray or ready to serve glasses. Microwave for 3 minutes. Can also bake at 180°C for 30-35 mins in a greased & lined baking tin. Your yummy fluffy healthy tea time cake is ready. Variations – You can add 1) Orange /lemon rind, 2) Orange marmalade, 3) Chocolate chunks, 4) Roasted almonds & choco chips, 5) Dates (reduce quantity of jaggery if adding dates), 6) Trutty frutty. Indu Sharma Firm Name – Shree Krishna Electronics Location – Mumbai

Kothu Chapathi Ingredients Chapathi - 6, Onion - 3, Tomato - 2, Carrot - 1, Green peas - 50g, Beans – 4, Green Capsicum (small) -1, Ginger garlic paste – 1 Tbsp, Sombu – 1 Tbsp, Chilly powder - 2 Tbsp, Kara masala - 1/2 Tbsp, Kasuri methi - 1 Tsp, Coriander leaves - small amount, Salt - as required Procedure Cut the chapathi into small pieces. Cut onions, tomatoes, carrots, beans, capsicum into small pieces. Boil the green peas. Heat the pan with 5 Tsp oil, add sombu to the pan. Add onions, tomatoes, ginger garlic paste & all the above mentioned vegetables to the pan & cook till the vegetables are boiled. Add chilly powder, kara masala, salt & the small cut pieces of chapathi. Add a small amount of water to it & mix well, cover the pan & boil for 5 minutes. Add coriander leaves & kasuri methi to it. Now, kothu chapathi is ready to serve. J. Shunmuga Vadivoo Firm Name – Thanalakshmi Radios Location – Tirunelveli

Sandwich Dosa Ingredients Rawa - 2 cups, Imli chutney - 250 gms, Sev - 250 gms, Onion - 1, Coriander, For vegetables - Potatoes (boiled) - 2 nos, Garlic - 7-8 cloves, Green Chilly - 7-8 nos, Coriander, Turmeric powder - 1/4 Tsp, Salt, For chutney - Roasted Groundnut - 1 cup, Phutana dal - 1 cup, Wet coconut (chopped) - 1 cup, Jeera powder - 1 tsp, Coriander - 1 cup, Garlic - 2-3 cloves, Salt - according to taste, Green Chilly - 2-3 nos, Adrak - 1 inch, Dahi - 1 tsp Jyoti Malu Procedure Soak the rawa in water for 2-3 hours before cooking & add salt according to Firm Name – Shree Electronics taste. Take a pan & put oil, then add jeera, hing powder, chopped green chilly, Location – Sangli garlic paste & boiled potato. Then add salt & turmeric according to taste, smash & stir the ingredients well. Garnish with coriander & remove the potato vegetable in a bowl. Now take a mixer & add all the chutney ingredients as mentioned & make a paste. Take a pan, put one spoon oil & make 2 round dosas with the rawa paste, approximately size of a bangle. Then apply imli chutney & green chutney & add 1 spoon of potato vegetable on the dosa. Now keep one dosa on another (two-layered) & let them cook well. Remove the dosa & put it in a plate. Now garnish the dosa with onions, sev & coriander. Serve this with green chutney & imli chutney.

Khandavi Ingredients Gram flour – 1 Cup, Curd – 1 Cup, Water – 2 cups, Hing – 1 pinch, Turmeric powder – 1/2 Tsp, Jeera – 1 Tsp, Salt as per taste For stuffing: Fresh coconut (grated) – 1 cup, Coriander leaves – 1 cup, Chopped green Chillies 3-4, Salt as per taste For sizzling: Oil – 1Tsp, Sesame seeds – 1/2 Tsp, Mustard seeds – 1/2 Tsp, Jeera seeds – 1/2 Tsp, Red chilly powder to taste, Curry leaves 8-10 Megha Niraj Procedure Babariya Take a bowl & put 1 cup of gram flour in it. Add curd, water, hing, turmeric powder, jeera & salt to it. Mix well till it makes a soft batter. Keep it in the oven Firm Name – Om Electronics for 5 to 7 minutes. Take it out from the oven when it becomes somewhat thick. Location – Yavatmal Now pour this ready batter in a flat platter or in a steel thali & spread it in a thin layer. After that, cut it in a straight line. Keep this aside till we get ready with the filling for this. Take another bowl, put 1 cup of fresh grated coconut, coriander leaves, chopped green chillies & salt. Mix this well & spread this mixture upon that layer of gram flour mixture & then roll it one by one & keep it in a flat platter or in a bowl. Take a small pan, heat it & put some oil in it. Then add sesame seeds, mustard seeds, jeera & curry leaves & wait till they crackle. After that, pour this sizzling oil on that khandavi as well as sprinkle some red chilly powder on it. Now your yummy mouth watering, Gujarati dish khandavi is ready.

Nani Special Chole Kachori Ingredients For chole - 250g white chana, baking powder - 1/2 tsp, salt as per taste, red chilly powder - 1/4 tsp, amchoor – 1/4 tsp, garam masala – 1/4 tsp, green coriander leaves (for garnishing) For filling of kachori - ground white urad dal, 1 tsp mustard oil, kasoori methi - 50 gms, salt, red chilly powder, amchoor, hing – 1 pinch. Dough for kachori - wheat flour - 200 gms, suji - 50 gms, 10 gms oil, salt, black pepper as per taste, water Meena Mehta Procedure First of all boil the overnight soaked chana with salt, baking powder & 200 ml Firm Name – Delta On Systems water for 25 minutes. By the time the chana is boiling, we will prepare the Location – Delhi filling of kachori. For this, take one spoon oil in pan. Heat it & add one pinch of hing, half spoon jeera & add semi ground, soaked urad dal. Saute for 5 minutes till the water of the dal is dried. Now add the kasoori methi, salt, red chilly powder & amchoor & mix well for 2 mins on low flame. Overall texture should be semi dried. Knead a dough, taking wheat flour, suji, oil, salt & black pepper as per taste with water. Dough should not be very loose or very hard. Make 8 equal balls of dough. With hand only, flattened the ball, add the filling in each ball & roll it back into a ball. Flattened this ball with the help of a rolling pin. Heat mustard oil in a pan & deep fry it till it is brown. Take boiled chana in a bowl, top it with red chilly powder, amchoor, garam masala & 1/4 spoon heated oil. Use green coriander leaves for garnishing. Serve hot with red chilly & mango pickle/green chatni.

Creme Brulee Ingredients 3 Tsp White Sugar, 1 cup Heavy cream, 3 egg yolks, 1/4 tsp vanilla extract, 2 Tsp white sugar (for brulee) Procedure Preheat Oven at 175°C. Mix the sugar & the cream in a microwave safe bowl till combined. Heat in microwave for 1-2 mins & stir again till completely dissolved. Add egg yolks & vanilla extract & whisk till smooth. Pour cream mixture into ramekins. Set ramekins in a roasting pan & pour in hot water till halfway mark of the ramekins. Bake until they are set but still a bit wobbly. This may take about 45-50 mins. Remove from the hot water & cool in the fridge for minimum of 2 hours. Before serving, sprinkle sugar to form a thin layer on top of the ramekins & use a blowtorch to burn the sugar. Best served with strawberries or other fresh fruits. Nandita Ashok Firm Name – QRS Retail Ltd Location – Trivandrum

Whole Wheat Pancake Ladoo Cake Ingredients For Pancakes: 1 Cup Whole Wheat Flour, 1/2 Cup Milk, 3 Tbsp Sugar, 1 Tsp Baking Powder, 1/2 Tsp Baking Soda, 1/4 Tsp Cinnamon Powder (Optional), Some Oil Or Ghee. For Ladoo Filling: 3 Boondi Ladoo, 10-15 Almonds, Pistachio, Raisins (Chopped), 2 Tsp Fresh Cream (Malai) Or Rabadi Procedure First of all, sieve all dry ingredients of pancake in a bowl. Add milk slowly & mix it well. Make a cake like batter. Leave it for 15 minutes. Now in another bowl mix ladoo, all chopped dry fruits & fresh cream (malai) or rabadi (whichever you prefer. I prefer malai). Heat a nonstick tawa & pour one tablespoon of batter on the tawa, pour some oil or ghee on it & toast it from both sides. Similarly make 3 pancakes. Now take a baking tray, grease it & put one pancake in it, now make a layer of ladoo mixture then pancake, again ladoo layer & one more pancake. Finally on the top spread some laddo mixture & spread some chopped dryfruit on it. Preheat oven at 180°C & bake it for 10 minutes. Transfer to a plate & garnish with some more chopped dry fruits & malai or rabadi. Serve hot. Natasha Singla Firm Name – Laxmi Enterprises Location – Bhatinda

Maggi Macaroni Rice Biryani Ingredients 4 tomatoes (pureed), 100gms mushrooms (finely chopped), 100gms cottage cheese (cut into small pieces), 100gms American corn/green peas, 1/2 red bell pepper (finely chopped), 1/2 cup carrot (finely chopped), 2 medium sized onions (finely chopped), 1/2 broccoli (finely chopped), 2 green chillies (finely chopped), juice of 1/2 lemon, 1/2 cup mint leaves (finely chopped), 20 grams coriander leaves (finely chopped), 1 cup basmati rice, 1 packet Maggi Atta/Oats, 1 cup macaroni, 300gms curd, 1 tbsp cream, red chilly powder, turmeric powder, salt, cumin seed powder, black pepper powder, biryani masala Neha Manwani Procedure Boil water in a big vessel & put washed & pre-soaked rice along with American Firm Name – Liberty Marketing corn/green peas in it. Add 2 teaspoons of oil & 1 teaspoon of salt. When the Location – Udaipur rice is half cooked, add macaroni & a packet of Maggi to it. You can even boil all the above ingredients separately. When all the above ingredients are boiled properly, put them in a strainer so that the water gets drained off completely. After the water is drained out put some cold water over it so that Maggi, macaroni & rice do not stick to each other due to the starch present in it. Take a pan, heat oil, put onions & cook them till they are translucent pink. Add mushrooms, carrots to it & cook it on low flame till all the water gets evaporated. After that add bell pepper & cook them till they are half cooked & finally add cottage cheese, salt & 1/4 teaspoon black pepper to it. Take another pan & heat 4 teaspoons of butter, put tomato puree in it, add Maggi masala, 1 teaspoon biryani masala, 1/2 teaspoon turmeric powder, red chilly powder & salt to taste (remember 1 teaspoon of salt is also added while boiling the rice). Add 2 tablespoon curd & 1 tablespoon cream. Cook the tomato puree properly & turn off the flame. Take a big vessel & gently put all the ingredients. Add some finely chopped coriander leaves & mint leaves to it. Squeeze 1/2 a lemon juice over it. Gently mix all the ingredients.

Take a big pan, heat 2 teaspoon of butter, put all the ingredients & cover it with a lid. Keep it on the flame till everything is properly cooked. You can also stir it one or two times. Your delicious recipe is ready. Garnish with different types of vegetables & serve it. You can serve this recipe with mint raita, salad & papad. For making mint raita, put curd, mint leaves, salt to taste, 2 teaspoons of sugar, 1 pinch black pepper, 1 pinch cumin seed powder & 1 finely chopped green chilly in a container. Blend all the ingredients. Mint raita is ready. Transfer in some glass vessel, garnish & serve. Maggi Macaroni Rice Biryani

Jodhpuri Jalebi Ingredients 250g maida, 2 spoons curd, saffron, 250g sugar, 1/2 teaspoon baking soda, 250g ghee, water as required, rose petals for garnishing Procedure For making jodhpuri jalebis, mix maida & baking soda in a bowl. Now add saffron powder (for flavour & colour) in above mixture. To make a thick batter, add curd & water . Mix it well & keep it aside for 10 to 12 hours. To make sugar syrup, heat water in a pan over medium flame. Add sugar & mix until fully dissolved. Simmer the syrup until it attains one string consistency. Now heat ghee in a pan over medium flame for deep frying. Now fill the jalebi batter in a muslin cloth & pierce a small hole in the cloth. Squeeze the muslin cloth to make concentric circles. Move from inside to outside to make perfect circles. Fry till jalebis are crisp & golden. Soak the jalebis in sugar syrup for 2-3 minutes. Ensure that the sugar syrup is warm & not very hot. Now remove from the syrup & place on a plate. Garnish jodhpuri jalebis with rose petals. Neha Ankur Patel Firm Name – Gopi Corporation Location – Mehsana

Tilwale Cheezi Paneer Roll Ingredients Cheese (1 Cube), Paneer (50gms), Capsicum (1/4), Tomato (1/2), Wheat Roti Strip (4), Til (1 Tsp), Salt (as per taste), Red Chilly Powder (1/2 Tsp), Garam Masala (1/2 Tsp), Oil Procedure Make stuffing by mixing paneer, capsicum & tomato. Add salt, hot spices & red chilly powder as per your taste. Fill stuffing in a wheat strip & make a roll stick with wheat paste at both ends of the roll. Put til with wheat paste. Deep fry the roll until golden brown color appears. Once the roll is ready, sprinkle cheese, as required. After that serve in a plate & drizzle tomato sauce. Parul Shah Firm Name – Techno Air Location – Surat

Vegetable Handwo Ingredients 1 cup - kanki rice, 1 cup - mixture of tuvar dal, moong dal, urad dal, chana dal, Fotravali dal, 1 Cup - Curd. Vegetables - bottle gourd, corn, beans, green chilly, coriander leaves. Procedure Add rice & mixture of all dals & soak in the curd for 4 to 5 hours. After that, we have to grind the mixture which should be little thick & crunchy. Add some water if required. Then add all the vegetables, salt, red chilly powder, dhaniya powder, turmeric, 1/2 spoon sugar & 1/2 spoon baking soda & mix well. Make sure that the mixture is not too thin & runny. Keep the handwa cooker on the stove & make tadka using mustard seeds & hing. Add the mixture & cook on medium flame for 10 minutes. Then change the side & do the same on the other side. Check with a spoon if it is done. If it is smooth inside, then cook it for some time on low flame. Now, the crunchy & tasty handwa is ready. We can serve it with green chutney or ketchup!! Prachi Firm Name – Samvatt Enterprises Location – Ahmedabad

Hot & Spicy Chicken Ingredients 1 tsp fennel seeds, 1 tsp coriander seeds, 10-12 dry red chillies, 7-8 pieces clove, 1 lemon, 1 tbsp salt, 1/2 cup olive oil, 1 tsp roasted onion seeds, 1 chicken Procedure Soak the red chillies in warm water for around 15 minutes. Blend these red chillies in a mixer. Now, put coriander seeds & fennel seeds in a pan. Roast them on low heat. After roasting put this into the mixture jar. Now add 7-8 pieces of cloves, roasted onion seeds & grind them. Then, add ½ cup of olive oil & mix it again till you get a smooth paste. Now, take the chicken in a mixing bowl, add salt, paste & lemon & mix them. Chicken is marinated now. Let the chicken rest for at least 30 minutes and then take a pan. Put some oil & heat it, now put chicken pieces into the pan carefully. Let the chicken cook till it is brown. Hot & spicy chicken is ready. Garnish this with mint leaves. Ragni Agnihotri Firm Name – Agnihotri Traders Location – Gurdaspur

Vegetable Sindhi Curry Ingredients 4-5 tbsp oil, 1/4 tsp Asafoetida (hing), 1/2 tbsp fenugreek seeds (methi dana), 1/2 tbsp Brown mustard seeds (Rai), 8–10 curry leaves, 4 tbsp Besan (Bengal gramflour), 2–3 green chillies (finely chopped), 1/4 cup grated Ginger, 1/2 cup tomatoes (grated), Kokum (Garcinia Indica), 1/2 cup potato (peeled & cubed), 1/2 cup carrot cubes, 1/2 cup brinjal (slit into 4; vertically), 1/2 cup Drumsticks, 2 green chillies (slit), 1/4 tsp turmeric powder (Haldi), 1 tsp red chilly powder, 3-4 tbsp Tamarind pulp, 2 tbsp Ghee/Oil, 8-10 Okra, Cluster Beans, Drum Stick, Lotus Stems, Potato (deep fried separately), Peas, Cauliflower, salt as per taste & dark Tamarind pulp mix Reshma Procedure Bhagchandani Heat the oil in a pressure cooker & add cumin seeds & fenugreek seeds. When these seeds start to crackle add one pinch of asafoetida. Immediately after Firm Name – R M Enterprises this, lower the heat & add Besan & roast on slow heat for 4-5 minutes till it is Location – Ajmer golden brown & the raw smell is gone. Add ginger & green chillies; saute for 1 minute. Add salt to taste, red chilly powder, turmeric powder & bring to a boil. Add grated tomatoes & dark tamarind. While your kadhi is simmering, you can chop all your favourable vegetables into medium sized chunks. After chopping, add vegetables (along with the deep fried vegetables of your choice, if any) to the pressure cooker & cook for two whistles. After cooling down the pressure cooker, open the lid & add tamarind pulp mix & garnish with coriander leaves. Serve the Vegetable Sindhi Kadhi hot with steamed Basmati Rice.

Vegetable Sindhi Curry

Corn Capsicum Pizza Ingredients 2 Pizza Base, 1/2 cup Sweet Corn (boiled), 3½ Tsp Oil, 2 Tsp Tomato Puree, Salt to taste, 2 medium Green/Red Capsicum (chopped lengthwise), 1 medium Tomato (chopped), 1/2 Tsp White Pepper Powder, 2 Tsp Butter, Pizza Sauce, 1/2 cup Mozzarella Cheese (grated) Procedure Heat a non-stick pan with 2 tablespoons of oil. Pour the tomato puree & let it cook for 2-3 minutes. Then, sprinkle salt & mix well. Put off the flame & keep it aside. Now, add the remaining oil in another non-stick pan & add capsicum to it. Sauté the capsicum until it becomes soft. Add tomatoes, sweet corn, salt & white pepper powder. Mix well & cook for a minute. Remove from the stove & set aside. Heat a non-stick pan & place a pizza base upside down on it. Heat until it becomes golden. Subsequently, flip it & apply butter along with cooked tomato puree, pizza sauce, and capsicum- corn mixture. Cover it with mozzarella cheese. Heat it properly for 3-4 minutes before serving it. Cut it into slices & relish with chilly or tomato sauce. Renuca Patel Firm Name – Keshav Marketing Location – Surat

Pasta Ingredients 1 box Penne Pasta or any Pasta, 1/2 teaspoon Salt, 4-5 cups Water, For Veggies: 1/2 teaspoon Oil, 1/4 cup chopped Carrot, 1/4 cup chopped Green Capsicum, 1/4 cup chopped Red Capsicum, 1/4 cup chopped Broccoli, 250g Chicken (optional) or 7-8 Mushrooms, Salt to taste. For Sauce: 1½ tbsp Butter, 1 teaspoon finely chopped Garlic (optional), 1½ tbsp Maida (all purpose flour), 1½ cups Milk (250 ml), ½ cup Tomato Puree, dried Oregano or pizza seasonings (optional), 1/4 tsp Red Chilly Flakes, a pinch of Black Pepper Powder (or crushed pepper), Salt to taste Sakshi Mahajan Procedure Boil pasta according to the instructions given on the package or follow these Firm Name – Mahajan Electronics instructions. Take 4-5 cups water in deep sauce pan & bring it to boil over Location – Delhi medium flame. When it starts boiling, add 3/4 cup pasta & 1/2 teaspoon salt. Boil them until al-dente (cooked but not very soft). It will take around 10-12 minutes. To check whether pasta is cooked or not, take one pasta in a fork & bite it. If it is little firm to bite, it is cooked. If it is too hard to bite, it requires more cooking. Transfer cooked pasta to a large colander & drain excess water. While pasta is cooking, heat 1/2 teaspoon oil in a pan or kadai over high flame. Add 1/4 cup chopped carrot, 1/4 cup chopped green capsicum, 1/4 cup chopped red capsicum, 1/4 cup chopped broccoli & salt. Stir & cook until veggies are little cooked but still crunchy, for around 2-3 minutes. Turn off the flame & transfer them to a plate. Heat 1½ tablespoons butter in the same pan or kadai over medium flame. Add 1/2 teaspoon finely chopped garlic & sauté for 30 seconds. Add 1½ tablespoons maida (all purpose flour). Pour 1½ cups milk & 1/2 cup tomato puree (little by little) while stirring continuously with a whisk. Reduce flame to low.

Continue stirring & cooking until mixture starts to thicken. It will take around 3-4 minutes depending on the size & thickness of the pan. When mixture starts to coat the back of a spoon, it means that it has started to thicken. Add 1/4 teaspoon oregano, 1/4 teaspoon red chilly flakes, a pinch of black pepper powder & salt. Add sautéed vegetables & pasta. Grease a ceremic pot with a lid. Then put olive oil in the pot, add pasta in it, add some cheese on top, bake till the cheese turns golden brown & serve hot! Pasta

Daal Baati Ingredients 1 pound (450g) wheat flour, 1/2 Tsp salt, 3 Tsp oil, 1 1/2 Tsp ghee (for serving) Sanchita Gupta Procedure Mix the flour & salt. Put about a cup of the mix in a small bowl & add Firm Name – Gupta Electronics a little oil, mixing it in well & breaking up any lumps. Pour in water Location – Gwalior about a tablespoon at a time & keep kneading with your hands. You only need three or four tablespoons, but you must knead the dough very hard to make it stick together into balls. The more compact the dough, the better & denser the baati will be. Let the balls sit for 5 minutes. Flatten out each ball with first your hands & then a rolling pin until they are smooth discs 4 inches (10 cm) across & 1/2 inch (1.25 cm) thick. Cook in a dry metal pan on a low flame. Flip once when the bottom begins to harden. Then pinch all over with two fingers so the dough is not too thick & has a bumpy texture on one side. Check the bottom until it browns in spots. Then remove the baati & place it upside-down on a pan with holes in it. This will blacken the top a little, especially on the tops of the pinched bumps. To serve, drizzle liberally with ghee & accompany with a daal or vegetable.

Daal Baati

Corn Cheese Balls Ingredients 2 medium Potatoes, 1/2 cup Sweet Corn, 3/4 cup grated Cheese (mozzarella or processed), 4 tbsp finely chopped Coriander Leaves, 1/2 tsp grated Ginger, 1 Green Chilly (finely chopped), 1/2 tsp Chaat Masala Powder, 1/4 tsp Black Pepper Powder, 2 tbsp Breadcrumbs, Salt to taste. For Coating: 2 tbsp Maida (all purpose flour), 2 tbsp Cornstarch (cornflour), 1/4 cup Water (or as needed), 1/2 cup Breadcrumbs, Salt to taste, Oil (for deep frying) Supriya Procedure Boil 2 medium potatoes & 1/2 cup sweet corn until soft. Peel the boiled Firm Name – Santosh Sales Corp potatoes & grate them or mash them & transfer to a large bowl. Add 3/4 cup Location – Mumbai grated Cheese (mozzarella or processed). Add 4 tablespoons finely chopped coriander leaves, 1/2 teaspoon grated ginger, 1 finely chopped green chilli, 1/2 teaspoon chaat masala powder, 1/4 teaspoon black pepper powder, 2 tablespoons breadcrumbs (or more as needed) & salt. Mix well. If the mixture is sticky & not easy to handle then add more breadcrumbs. Check the mixture for salt & add more if required. Make 10-12 small lemon sized balls from the mixture. Take a medium bowl & add 2 tablespoons cornstarch (white corn flour) & 2 tablespoons maida (all purpose flour) to it. Add water approx. 1/4 cup (little by little) as needed & mix well to make a medium thick paste. Take 1/2 cup dry breadcrumbs in a plate or a bowl. Take each ball one by one & roll it in the breadcrumbs. Take one ball & dip it into the cornstarch-maida paste. Make sure that the ball is coated evenly from all the sides. Heat the oil in a deep frying pan over medium flame. When the oil is medium hot (check by dropping a small portion of mixture into the hot oil & if it comes upward without changing its color then oil is ready). First slide only one cheese ball into the oil & deep fry until it turns golden from all the sides. If it is perfect, then slide 4-5 cheese balls at a time into the hot oil. Serve hot with a sauce of your choice.

Corn Cheese Balls

Stir Fry with Noodles Ingredients Olive oil – 2 tbsp, onions - 2 (medium sized), capsicum - 2, red & yellow bell pepper - 1 each, broccoli - 1/2 cup (boiled), baby corn - 1/2 cup (long chopped), ginger & garlic (finely chopped) – 1 tbsp each, soya sauce – 1 tsp, green chilly sauce – 2 tbsp, vinegar 1/2 tsp, tofu – 1 cup (square cubes), zucchini 1, salt & sugar as per taste, boiled noodles - 1 pack, red chilly oil, tomato ketchup – 2 tbsp, black pepper – 1 tsp Procedure Saute finely chopped ginger & garlic in olive oil on medium flame. After two minutes when the mixture turns pinkish, add capsicum, red & yellow bell peppers, boiled broccoli & baby corn & steam it for 5 minutes. Add tofu, vinegar, soya sauce, green chilly sauce, black pepper, salt & a pinch of sugar & saute properly. Cook for 2 minutes. Saute boiled noodles in red chilly oil for two minutes. Add chilly flakes as per taste. Garnish with spring onions. Serve in proper proportion of both after two minutes of cooking. Sonali Manish Jain Firm Name – Jain Traders Location – Aurangabad

Rasgulla Ki Sabji Ingredients For Paneer Rasgullas – 3 cups Skimmed Milk, 1½ cup Skimmed Curd, Boiling Water For Gravy – 3 Medium Sized Onions (boiled & ground into a smooth paste), 2 Medium Sized Tomatoes (boiled & ground into a smooth paste), 2 tbsp Cashewnuts (soaked), 1 tbsp Poppy Seeds (soaked in warm water along with the cashewnuts), 75g Cashews (Halved), 1/2 tbsp Ginger Paste, 1/2 tbsp Garlic Paste, 2 tbsp Kasturi Methi, 1/2 tsp Turmeric Powder, 2 tsp Red Chilly Powder, 1 tbsp Coriander Powder, 1 tsp Garam Masala, 2 tbsp Coriander (chopped), 1/4 cup Milk, 1/2 cup Water, 3 tbsp Oil, 1 tsp Cumin Seeds, 1 Bay Leaf, 1 Cinnamon Stick, Salt to taste Suman Agarwal Procedure To make the rasgulla, bring the milk to boil in a thick bottom pan. When it starts Firm Name – Astha Elelctronics boiling, lower the heat & add curd stirring continuously. The milk will curdle. Location – Patna Stir it till the entire milk is curdled & the greenish whey is separated. Drain it in a siever or a soft clean cloth. Wash it with plain water to remove the sourness. Squeeze out water & rest it for 30 minutes. The extra water will be removed. Now take this crumbled mixture in a dish & knead it nicely for about 7-8 minutes. It will become smooth like a dough. Make small round balls from it & boil them in water for 7-8 minutes (around 14 small balls can be made). They will increase in size. Remove them & put them in a salted water bowl for 20 minutes. To prepare the gravy, heat oil in a pan & roast the cashew nuts till golden brown. Put it in a plate & keep aside. In the same oil, roast the bay leaf, cinnamon stick & cumin seeds. When they crackle, add the onion paste to it & cook for a minute. Then add the ginger garlic paste & cook for a minute. Add the tomato paste in it, mix well & cook till the mixture thickens. Add all the spices (turmeric, coriander powder, cumin powder, red chilly powder & garam masala) & mix them well. Make a smooth paste of soaked cashew nuts & poppy seeds. Add this paste to the gravy & mix. Add milk & mix well & cook for

5-7 minutes. (Here instead of adding milk, you can add cream). Now crunch the kasturi methi with your palms & add to the gravy mix & cook for a minute. Add the paneer rasgullas (boiled cottage cheese balls) & some roasted cashew nuts to it. Mix it well, add the water to let it simmer for 5 minutes on medium heat. Put it in a serving bowl. Add more roasted cashew nuts. Garnish with chopped coriander & serve it with parathas or roti, kulchas or naan. Rasgulla Ki Sabji

Daal Bafla Ingredients For Bafla: 2 cups Wheat Flour, 1/4 cup Rawa, 1/4 cup Maize Flour, 1/2 cup Oil, 1 tsp Salt, 1/4 tsp Turmeric Powder, 1/4 tsp Baking Soda, 1/4 tsp Ajwain, Ghee for Dipping, 2 cups Butter Milk For Daal: 1/4 cup Arhar Dal, 1/4 cup Moong Dal, 1/4 cup Masur Dal, 1/4 cup Urad Dal, 1/4 cup Chana Dal, 1/2 tsp Turmeric Powder, Tomato Puree, 1/4 tsp Hing, Red Chilly Powder, 1/4 tsp Coriander Powder, 1/2 tsp Garam Masala Powder, 8-10 Black pepper corn, 5-6 Cloves, 2 tez patta, 1 inch Piece of Cinnamom, 1 piece Black Elaichi, 1/4 tsp Jeera, Salt as per taste, 2 tbsp Oil, 1 tsp green coriander (finely chopped) TEENA JAIN Procedure For Bafla, take wheat flour in a bowl. Add rawa, maize flour, salt, ajwain, Firm Name – Casyon Retails turmeric powder & baking soda. Mix them well & add 1/2 cup oil to it. Add Location – Bhopal buttermilk & water to make it like a hard dough. Divide the dough into 4 pieces, make small round balls of them & press slightly on both sides with the help of your thumb. Heat some water in a pan, add salt to it & boil it. When the water boils, add 1 tsp oil & put the balls in the pan. Cook the balls till they float on the surface & drain the water & make them dry. Put them in a pre-heated gas tandoor & bake them from both the sides on a low flame till they become brown. Now take them out & dip in a bowl of ghee. Now our Bafla is ready. For Daal, wash all the dals properly. Take a pressure cooker & add 1 tsp salt, 1/2 tsp turmeric powder, 4 cups water & all the dals. Take 2 whistles of pressure cooker on low flame. Let the pressure cooker cool down. Take oil in a pan & add jeera, hing & all the other ingredients & let them cook in the pan till they become brown. Add all the dals from the pressure cooker in the pan & let them boil. Let them cook in low flame for 5-7 minutes. Now garnish with coriander leaves. Now our daal is ready. Serve Bafla with Daal & green chutney.

Daal Bafla

Chicken Veggie Salad Ingredients Beans, Black Pepper Powder, Broccoli, Capsicum, Carrots, Chicken, Chipotle Sauce, Eggs, Honey, Lemon Juice, Mayonnaise, Olive Oil, Onions, Pomegranate Seeds, Salt, Sweet Corn Procedure Boil florets of broccoli for 2-3 minutes. Add sliced carrots & beans. Take one spoon olive oil in a pan, heat & add diced capsicum & onions & sauté. Now take boiled chicken in a container, add veggies, sweet corn & pomegranate seeds. Take two table spoons of mayonnaise, 1 spoon of honey, salt to taste, chipotle sauce, lemon juice & black pepper powder. Now take all the above vegetables in a small bowl & mix well. Add veggies & serve. Teena Sapra Firm Name - Johnson Marketing Location – Phagwara

Veg Egg Curry Ingredients 6 Potatoes, 150g paneer, 7 cashewnuts, 2 spoons magaj seeds, 1 small ginger piece, 7 pieces garlic, 2 green chillies, 30g khade garam masale, 5 onions, 7 tomatoes, 8 spoons oil Procedure Boil potatoes & peel off the skin. Cut each potato into half in an oval shape & make a groove in the centre of the boiled potato using a spoon. Take 150 gms mashed paneer & add salt & turmeric, make small balls & press in such a way that it fits the groove made in the boiled potato. Shallow fry the boiled potato filled with paneer balls. For gravy, heat 6-7 spoons of oil in a frying pan & add Khada Garam Masala. Add chopped onions to the oil & fry till it gets brown. Add ground cashew nuts, a small piece of ginger, garlic & Green Chillies to the gravy (All ground together). Fry till oil starts separating. Add puree of tomatoes to the gravy. Add salt, red chilli, turmeric, dhaniya powder & kasturi methi to the gravy. Finally add half glass milk & half glass water to the gravy. Boil & add veg egg to it. Put cardamom when being served. Your dish is ready to serve. Trilochan Kaur Khanuja Firm Name – Goodluck Enterprises Location – Narsingpur

Chicken Biryani Ingredients 600g basmati rice, 1 kg chicken thighs, 4 Tsp mint leaves, 1 Tsp garam masala powder, salt as required, 2 pinches saffron, 2 Tsp coriander powder, 1 Tsp ginger paste, 1 Tsp garlic paste, 4 green chillies, 2 Tsp tomato puree, 300g tomato, 400g white onion, 2 Tsp cumin seeds, 8 green cardamoms, 6 tbsp refined oil, 1/2 Tsp chilly powder, 1 Tsp powdered turmeric, 6 Tsp plain greek yogurt, 1 Tsp milk USHA JAISWAL Procedure To prepare this mouth-watering biryani recipe, you have to marinate the Firm Name – Subhash Music Center chicken. For the same, take a large bowl; add greek yoghurt in it along with Location – Bokaro turmeric, chilly powder & salt as per your taste. Mix well using a spoon, then add the chicken thighs in the mixture & rub with this mixture. Keep aside for about 20-30 minutes, so that the yogurt mixture is properly absorbed by the chicken. Also, soak saffron in the milk to make saffron milk & keep aside. In the meanwhile, pour refined oil in a deep-bottomed pan, keeping it on medium flame. Add cumin seeds & green cardamom in it & saute for about 2 minutes. Once done, immediately add sliced onion & fry for 2-3 minutes straight. Make sure you don’t burn it, so when the onion starts to get brown in color, add tomatoes & tomato puree & fry for another 5 minutes. Next, add the slit green chillies to the mixture along with ginger-garlic paste, frying the mixture yet again for a minute. Then, add coriander powder & turn the flame to medium-low while stirring & cooking the masala. Quickly, add the marinated chicken & mix for a while so that the ingredients absorb the juices properly. Turn the flame to medium again & heat through for about 5-6 minutes, only to turn it over to low heat. Cover with a lid & let it simmer for 5 minutes. Make sure to keep stirring during the entire process, else the chicken might stick to the bottom, eventually ending up burnt. You can add little water, if you find the consistency too thick.

Once done, turn off the flame & add half of the boiled rice in the pan & keep the rest aside until required. Sprinkle milk soaked with saffron along with garam masala, mint & coriander leaves. Put the remaining rice over this layer & garnish with the same mentioned four ingredients. Lastly, cover the lid, turn the flame to low medium; let the rice cook for about 5 minutes. Once done, put it off & let the biryani stay covered for another 10 minutes. Serve hot, along with raita or any chutney of your choice. Chicken Biryani

Chinese Potlis Ingredients For Potlis - 250g Maida, 1 Tsp Salt, 50ml Oil, Water as required For stuffing - 1/2 cup finely chopped onions, 1/2 cup finely chopped carrots, 1/2 cup finely chopped capsicum, 1/2 cup finely chopped cabbage, 1/4 cup tomato ketchup, Spring onion to garnish, 1 green chilly (cut into slits), 1 tbsp ginger garlic paste, 1 Tsp vinegar, 1 Tsp red chilly sauce, 1 Tsp soya sauce, 1 Tsp oil, Salt to taste For Noodles - 1 cup boiled noodles, 1/4 cup chopped capsicum, 1/4 cup chopped onions, a pinch of red chilly powder, Salt to taste Vandana Garg Procedure Make dough for the potli by adding maida, salt as per the taste, oil & water. Firm Name – Garg Agency Keep it aside till the stuffing is ready. Location – Agra Mix cabbage, capsicum & carrot in a bowl & add 2 tsp of water. Make balls of it & fry till it's golden brown. Take a pan & heat 2 tsp oil, then add in the ginger- garlic paste, green chillies & saute for a minute. Then add the onions & cook till it is translucent. Next add in all the sauces. Now add in the balls & cook for 2 minutes, add the spring onion. Our stuffing is ready. To cook the noodles, in another pan, heat 2 tsp oil. Then add in the ginger- garlic paste, onions & capsicum, saute for 5 mins & add in some sauces. Now add the red chilly powder, then add the noodles & keep it aside. Make small size balls of the dough which we prepared in the 1st step & roll out small puris. Make all the puris in the same manner. Spread a little red chilly sauce in each puri & a tsp of our mini manchurian stuffing, 1 tsp of noodles & pack it with the shape of a potli. Heat the oil & deep fry the potlis on a medium flame, till they are golden brown. Serve hot with any sauce.

Chinese Potlis

Mango Pudding Ingredients 200g cream, 1 cup milk, 1/2 kg alphanso mango, 2-3 bread slices, 2 spoons fine sugar, 4 biscuits crumble (marigold), 1/2 cup Fanta or Marinda, Fresh seasonal fruits for garnishing (kiwi, grapes, strawberry, orange) Procedure Add sugar to cream & add 1 cup milk to it. Add chopped mango pieces to this. Mango cream is ready. Take a flat bowl in which the pudding is to be set. Put biscuit crumbles at the bottom of the bowl. Add one layer of Mango cream to this. Remove the edges from the bread & slice each bread into 4. Dip bread pieces into Fanta/Marinda one by one to form another layer in the bowl. Put another layer of mango cream. Add a layer of biscuit crumbles to this. Garnish it with seasonal fruits. Keep it in the fridge for 2-3 hours. Now, it is ready to be served. Vimmi Jain Firm Name – Surabhi Stores Pvt. Ltd. Location – Ajmer

Voice of Maestros Panasonic Planet Privilege Club recognizes the passion, spirit & culinary talent of all our Kitchen Maestros. They are the unwavering support behind our partners’ success & ours too. They are undoubtedly the better halves in every way. Let’s see what some of our Kitchen Maestros have to say about their gastronomic journey...

Voice of Maestro My inspiration to learn cooking is my mom & sister. I learnt cooking from them. I cook for my children, family & friends. I love to make desserts & my favourite dish Nandita Ashok to prepare is Crème Brulee. Apart from desserts I can cook tasty chicken biryani. Most of the times I prefer using Firm Name – QRS Retail Ltd the traditional method of cooking. No doubt I appreciate the innovation in the Location – Trivandrum appliance industry soaring high. I love to experiment with new recipes. The source of learning new recipes is YouTube or online food blogs. My most memorable food experience - Many times we would go to restaurants & order Panna Cotta. Once I decided to try it at home. Now, my family & friends appreciate my homemade Panna Cotta much more than what they get at restaurants. My cooking tip - Don't follow recipes blindly. Add your own twist, which makes the recipe even better. In my free time, I love to watch movies & web series. I like to travel to different places & read books. Currently, I am reading a book by an Italian author, Elena Ferrante. We are with Panasonic since the time the company came to India; my husband is in this business for around 50 years. We have inherited this business from our ancestors. I am not directly involved with the store management but I do visit the store whenever possible. Family & work needs to be balanced, therefore I take up all the roles & duties of a homemaker & let my husband focus on his business. This is how I contribute to my husband's success.

Voice of Maestro I learnt cooking from my mom! Since childhood I was interested in cooking. I like to learn new recipes & add my own culinary knowledge to make it better as Prachi per my own taste. My source of new recipes is YouTube & cookbooks. Firm Name – Samvatt Enterprises My favourite recipe is Vegetable Handwo. I can also cook South Indian food. Location – Ahmedabad Majority of the time, I prefer cooking the traditional way by keeping it simple. My family always appreciates, when I cook a different dish. I love to cook for my husband & family members. My sister helps me while cooking. My cooking tip - The main ingredient in my cooking is LOVE. If you cook for someone with love, definitely it has to taste good & the person will appreciate your efforts and talent. Apart from cooking I enjoy dancing & watching plays. We own a Panasonic refrigerator & a Panasonic television set; the experience with Panasonic products is satisfying. We are very happy that the product which we invested in & selling to our consumers, is of good quality. We have been associated with Panasonic for more than 4 years. The company has a great goodwill, key reason why we are associated with Panasonic. I am the backbone of my husband. I believe that wherever my husband requires my help, be it business or anything else, I am available for him. That is why I want to join my husband at work. Last year, Panasonic had planned a carnival where for 9 to 10 days I had taken care of the whole event from planning to execution. That's how I try to do a bit from my side in contributing to my husband's success.