COMFORT

FOOD
Global Cuisine for the Indian Kitchen

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 All recipes courtesy, celebrity chef

VARUN ARORA
Chef Varun Arora enlightened his
expertise in the culinary world with The
Leela Palaces and Resorts, Udaipur &
continued illuminating his experience at
The Jamavar Restaurant in The Leela
Palaces and Resorts, Bangalore. He went
on to work with The Hyatt Regency,
New Delhi advancing his quest for
unearthing great recipes & flavours.
Following the same lines, he continues
exploring his passion for demystifying
more original recipes and palates from
across the globe.
chefvarunarora chefvarunarora

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Perfect professional results for the home chef
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 A global twist to the traditional kheer (Indian rice
pudding) enriched with the creaminess of the coconut
and healthy wholesomeness of black rice

Cooking utensils - MEYER Milkpan

Serving utensils - Serve in a glass 4
 Black Rice
Coconut Pudding
Preparation Time: 1 hour
Cooking time: 3-4 mins

INGREDIENTS
Black Rice 150 gms
Coconut Cream/Milk 150 ml
Honey 10 ml
Also called The Forbidden Rice.
Condensed Milk 50 ml Despite being less popular than
brown rice or wild rice, black rice,
Cardamom Pods 3-4 no. known as forbidden rice, is an ancient
Cinnamon Powder Pinch to taste grain that has even more impressive
health benefits than most other closely
related rice varieties.

METHOD
Soak black rice for an hour.
Cook the rice until soft; just like regular rice.
In a MEYER milkpan heat the coconut cream and add condensed milk to it while
continuously stirring.
Add the cardamom & cinnamon &
pods
let them
& let reduce
them reduce
at slow
at heat
slow to
heat
a thick
to a sauce.
thick sauce.
Add honey as per your taste.
Layer the rice & coconut cream in a shot or martini glass.
Garnish with toasted pine nuts or fruits of your choice, chill and serve.

Alternatives: Use fresh mangoes to garnish for a seasonal twist;

Alternatives: Use fresh
a great combination of mangoes to garnish for a seasonal twist;
rice with coconut
a great combination of rice with coconut
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 A healthy alternative to the traditional Aloo Tikki,
without potatoes & greasiness

Cooking utensils - MEYER Frying pan

Serving utensils - Serve directly on a platter or a plate
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 Daliya and
Pine Nut Tikki
Preparation Time: 15 mins
Cooking time: 10 mins

INGREDIENTS
Daliya 100 gms
Roasted Pine Nuts 50 gms
Ginger 20 gms
Chilly 2-3
Garam Masala 1 Tsp Dalia improves digestion. It is high
in protein but low in calories. Dalia
Red Chilli Powder 1 Tsp or cracked wheat helps reduce
Roasted Cumin 1 Tsp weight. It is a good source of energy.
Dalia or cracked wheat is a rich
Fresh Coriander 2 Tsp source of vitamin B1 and B2.
Arhar dal 50 gms

METHOD
Boil daliya and dal until soft, strain properly and keep aside.
In a mixing bowl, mix the soft daliya, dal, chopped ginger, chilly & roasted pine nuts.
Add the powdered spices, seasoning, roasted cumin, coriander & give it a good stir.
Make round patties and keep them in the freezer for 10 mins to set.
In a MEYER frying pan heat 1 spoon of ghee.
Shallow fry the patties until crispy on both the sides and cooked well till the centre.
Serve with hung curd mixed with Tamarind chutney.

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 A typical accompaniment for your active game
days/bar food with a crispy crust encasing
delightful cheese inside

Cooking utensils - MEYER Kadai

Serving utensils - Serve directly
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 Cheese Stuffed
Jalapeño Popper
Preparation Time: 10 mins
Cooking time: 4 mins

INGREDIENTS
Jalapeño 3
Mozzarella cheese 100 gms
Black olives 10-12
Parsley 1 Tsp Delicious with cornbread, mango
salsa, stuffed with cream cheese or
Refined Flour 100 gms often enjoyed as poppers at the local
Cornflour 50 gms pub mostly. One serious pepper with
Oil For Frying a taste so powerful that makes it a
power pepper nutrition-wise.

METHOD
Slit the whole jalapeño lengthwise and pull out all the seeds.
Grate the mozzarella and mix it with chopped olives, seasoning and parsley.
Stuff the jalapeños with the mixture.
Make a thick batter using refined flour and corn flour.
Heat oil for deep frying in a MEYER kadai.
Dust the stuffed Jalapeño with refined flour.
Dip in the batter and deep fry until crispy and golden.
Serve hot with spicy mayo or any dip of choice.

Alternatives: Try using tempura flour batter for a crispier crust

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 Your South Indian favourite - The power-packed
quinoa for dynamic mornings

Cooking utensils - MEYER Frying pan

Serving utensils - Serve in a bowl
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 Quinoa Upma
Preparation Time: 15 mins
Cooking time: 5 mins

INGREDIENTS
Quinoa 100 gms
Onion 1
Tomato 1
Mustard Seeds 1 Tsp
Curry Leaves 8-10
Chana Dal 1 Tsp Quinoa is gluten-free, high in
protein and one of the few plant
Coriander For garnish foods that contain all nine essential
Milk 100 ml amino acids. It is also high in fibre,
magnesium, B-vitamins, iron,
Desi Ghee 1 Tsp
potassium, calcium, phosphorus,
Ginger 1 knot vitamin E and various beneficial
Chilli 2 antioxidants.

METHOD
Boil quinoa then strain it and keep aside.
In a MEYER frying pan heat some ghee and add chopped ginger, chilli,
curry leaves, mustard seeds and dal.
When dal & the spices start splitting, add onions and cook till it gets golden brown.
Next, add the tomatoes after the onions become brown.
Add the boiled quinoa, milk and combine.
Check the seasoning, garnish with coriander and serve.

Alternatives: You may use any kind of millet like buckwheat or

quinoa to prepare a superfood

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 A Maharashtrian tea time complement
for a quick hunger fix

Cooking utensils - MEYER Frying pan

Serving utensils - Serve directly on a platter or a plate 12
 Kot himbir Vadi
Preparation Time: 10 mins
Cooking time: 10 mins

INGREDIENTS
Besan (chickpea flour) 150 gms
Fresh coriander 1 bunch
Red chilli powder 1 Tsp
Salt To taste
Green chilli 1
Turmeric powder 1 Tsp
Asafoetida (Hing) 1 Tsp Marathi cuisine is the food of the
Carrom Seeds (Ajwain) A pinch Marathi people from The Indian
state of Maharashtra. It has
Ginger 1 knot distinctive attributes while sharing
Garlic 2 cloves much with other Indian cuisines.
Cumin Seeds 1 Tsp Maharashtrians consider their
food to be more austere than
Ghee 1 Tsp others.

METHOD
In a bowl, mix besan with all the dry spices.
Gradually add water while stirring continuously to make a thin batter.
In a MEYER frying pan heat some ghee and add cumin, ginger, garlic & green chilli.
When the chilli splutters, add chopped coriander to it and saute.
Add the batter to the pan and cook till it becomes thick with a doughy consistency.
Spread the dough on a baking tray into 1 cm thick sheet like a barfi.
Cut it into small squares and shallow fry these squares until it has a crispy crust.
Serve with chutney of your choice.
Alternatives: Add other flavours to your Vadi by adding spinach,
beetroot or carrot
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 A summer time delight featuring the king of the fruit
kingdom and pairing it with the richness of vanilla
custard. A complete crowd pleaser

Cooking utensils - MEYER Dosa Tawa

Serving utensils - Serve directly on a platter or plate 14
 Mango Crepe Cake
Preparation Time: 10 mins
Cooking time: 10 mins

INGREDIENTS
Milk 800 ml
Sugar 6 Tbsp
Custard powder 2 Tbsp
Flour 3/4 cup
Eggs 2 As the mango became cultivated,
as early as 2000 BCE, its flavor,
Butter 1/2 cup size, and texture developed into
Mango jam 1/2 cup the exotic, richly flavored
succulent treat we enjoy today.
Fresh cream 3 Tbsp
Fresh mango 1
Icing sugar For garnish

METHOD
Dissolve custard powder in 100 ml of milk and make a smooth paste.
Heat the residual milk and add the custard paste to it while stirring till it thickens.
In a bowl whisk eggs, flour , milk, sugar , melted butter till smooth and runny.
Heat a MEYER dosa tawa & make thin crepes by pouring one ladle of batter a time.
Prepare 8-10 crepes and keep aside.
In a sauce pan heat mango jam along with fresh cream and chopped mangoes and
combine till it reaches a sauce consistency.
Alternately layer the crepes and custard and make a stack.
Top it off with the mag sauce and garnish with icing sugar and a sprig of mint.

Alternatives: Try using assortment of fresh berries in the winter season

when mango is not available
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 A South Indian delicacy traditionally
consumed with appam with flavours of coconut
and curry leaves

Cooking utensils - MEYER Kadai

Serving utensils - Serve in a bowl 16
 Coconut Veg Stew
Preparation Time: 10 mins
Cooking time: 15 mins

INGREDIENTS
Coconut oil 1Tbsp
Mustard seeds 1 Tsp
Curry leaves 10-12
Ginger 1knot
Chilly 2 no
Coconuts are the seeds of the
Garlic 4 cloves coconut palm tree and consid-
ered a type of nut. The “meat” of
Beans 6-7 the coconut is high in protein;
Eggplant 1/2 whereas the milk is refreshing,
light and low in sugar.
Carrot 1
Coconut cream 1 cup
Potato 1
Salt/pepper To taste

METHOD
In a MEYER kadai heat coconut oil.
Add the mustard seeds and curry leaves to it and let it splutter.
Add chopped ginger and garlic and saute.
Add sliced onions and saute till soft.
Add cubed carrot, beans, eggplant and potato.
Cover with water and let them cook.
Once the vegetables are soft add the coconut cream to it.
Add the salt and pepper and garnish with chopped coriander and serve.

Alternatives: Add chicken to this recipe for a non-vegetarian version

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 African staple with an Indian twist consisting of
eggs and vegetables in a tomato based gravy

Cooking utensils - MEYER Frying pan

Serving utensils - Serve directly on a plate
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 Indian Shak shouka
Preparation Time: 5 mins
Cooking time: 15 mins

INGREDIENTS
Eggs 3
Ginger garlic paste 1 Tbsp
Onions 1
Tomatoes 1
Tomato puree 1/2 cup
Zucchini 1/2
Coriander For garnish
African cuisine often incorporates
Salt To taste many tropical climate crops and
Pepper 1 Tsp combines them with wild game
Coriander powder 1 Tsp and unique spice mixes.
Cumin powder 1 Tsp
Garam masala 1 Tsp

METHOD
In a MEYER frying pan heat some oil and add chopped garlic to it and saute.
Add the chopped onions to the pan and cook till brown.
Add chopped tomatoes and zucchini and reduce a little.
Add the tomato puree and cook.
Add the seasoning and powdered spices.
When a thick sauce is ready break open three eggs in the pan.
Cover and cook till the eggs are cooked soft.
Garnish with chopped coriander leaves and serve.

Alternatives: Try adding fresh red chillies to the recipe for a spicy kick
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 A game day staple for the vegetarians
with all the typical grub flavours

Cooking utensils - Meyer Kadai

Serving utensils - Serve directly on a platter or plate 20
 Parmesan Stuffed
Mushroom Caps
Preparation Time: 10 mins
Cooking time: 10 mins

INGREDIENTS
Button mushroom 150 gms
Garlic powder 1 Tsp
Peri peri spice 1 Tsp
Only cheese from the Parma or
Pepper 1 Tsp
Reggio area can legally be called
Onion 1/2 “Parmesan” cheese. Parmesan
cheese gets more flavorful with age.
Tempura flour 1 cup
Dried parsley 1 Tsp
Parmesan cheese 100 gms

METHOD
Wash the mushrooms and remove the stem.
In a bowl mix the powdered spices, chopped onion and parmesan
cheese to make a mixture.
In another bowl mix tempura flour, pepper and water to make a smooth batter.
Heat oil in a MEYER kadai.
Stuff the mushrooms with the mixture and freeze for 10 mins.
Dip the mushrooms in the batter and deep-fry them.
Serve with sweet chilli dip.

Alternatives: Try stuffing the mushrooms with assorted chopped nuts

if cheese is not your go to ingredient
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 MORE THAN
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