Kitchens Of Culinary Accountants by KitchensofCulinaryAccountants

CA PRIYANKA GUPTA CA AVANTIKA BARDIA CA ANURADHA RAMANI CA Aashna Mulgaonkar CA SHILPA RAJAN

Logo “Kitchens of Culinary Accountants” credit: Ms. Meena Agrawal Ms Meena Agrawal is an expert signature and logo scientist from Mumbai (India). She designs logo and special fonts for corporates or any brands, which will prove beneﬁcial in performance besides proper aesthetics of same. Hundreds of individual improve there personality and overall life merely by designing new signature under her guidance. One can contact her on M: +91-9819403910 meenaagarwal1981@gmail.com

Front Cover Credits: Ms. Aparna Sule A Masters in Economics from IIM-B; Aparna Sule is an Indian artist who has lived in various cities across India and USA gathering varied experiences and imbibing various forms of art. Her foray into corporate world was short lived and soon gave way to her pursuits such as working with Tribals of Gujarat and prominent NGO of New Delhi. Love for Watercolors, deep love for music and culinary art is now her identity, which she now pursues with passion.

Ms. Prajakta Ajgaonkar An architect by profession Prajakta Ajgaonkar is happiest when she is making art. An interest in chemistry and design have resulted in "shikleli bayko" - a line of wholesome body care products. www.shiklelibayko.com Facebook/shiklelibayko

Design and Digital Partner: Hetal Panchal Having over 24 years of experience in multinational company, Hetal Panchal is highly creative, passionate and talented professional with executive work ethics. His creativity has brought this book to a level we could not contemplate. www.behance.net/Hetal

www.issuu.com/hetalh/docs

Profile Vivacious and vibrant, energetic and enthusiastic, Priyanka is the brain behind Kitchens of Culinary Accountants. From running a retail enterprise in Philippines to chairing an NGO in India, from organising professional seminars in Dubai to managing her daughter’s budding modelling career, nothing is beyond her scope and capabilities. She has been instrumental in expanding a thriving community of chartered accountants by bringing together ICAI members of new Dubai. Her cando attitude as the lead coordinator for this book is infectious and has ensured participation from CAs from various walks of life during COVID lockdown. Brimming with myriad ideas, she has some more interesting ventures in the pipeline. priyankaintel@yahoo.com

CA Priyanka Gupta

Avantika hails from a family of chartered accountants, so numbers are her natural playground. A partner in her ﬁrm, she has a working experience of 13 years. She looks after a range of functions - Financial Audit, Internal Audit, VAT, Financial Consultancy, Management Consultancy, Company Setup, Mergers and Acquisitions etc.

CA Avantika Bardia

Marwadis are known for their love of food, and Avantika is no different. Following in her mother and mother in-law’s footsteps, she’s tried her hands on Indian, Burmese, Arabic, Mexican, Thai, Italian and Chinese cuisines. Her family is her inspiration. She created her own dish to win an award by Rajasthan Business and Professional Group in 2019. The aroma of her bakes ﬁll the entire house every now and then. In her free time, she loves to dance.

Modern in thought, desi by heart, Anuradha loves to mix the conventional with the unconventional, be it in daily life or anything else. Her passion for art is deep rooted since childhood, whether dance or music or painting. She loves music, and precovid was quite active attending carnatic music workshops and singing in group concerts held in Dubai. She’s a blogger, weaving fact and humor in her work, spiced with a little bit of imagination. Another lesser known fact is she has a natural ﬂair for teaching in her genes, and her students love her, no doubt! Her paintings, though rare, have a dash and splash of colour, especially her portraits which have a life of their own shining through the eyes!

CA Anuradha Ramani

She crunches numbers; that's her job, but with equal élan, she wields the stove knob!

CA Aashna Mulgaonkar

Blessed with a joyful spirit and an infectious smile, she lives up to her name, Aashna, as she whips up delicious dishes to tickle the taste buds of the food lovers in her family. Typical, traditional Goan cuisine is her expertise, and her dishes, the perfect blend of traditional recipes with a personal touch, are sure to leave you yearning for more! When she's not cooking, she's busy with the nuances of life music, travel, family and friends! A polyglot, she makes good friends, and is a pillar of support at all times! info@gdt-associates.com

When you are blessed with some free time and oodles of creativity, and a sweet tooth to go with it, wouldn't you enjoy the warm aroma of a perfectly baked cake, wafting across your kitchen? Sure, you would, just as Shilpa agrees! A people's person through and through, you can ﬁnd her in deep conversations with friends, comforting them with her warm smiles of understanding. Blessed with a great sense of humour, she takes on life with a pinch of salt! Desserts and cakes roll out of her hands with perfect grace as she embraces baking as her passion.Cooking elegantly is what she loves and coffee of course, is her sane comfort!

CA Shilpa Rajan

Dedication We dedicate this book to the POWER or POWERS which inspired us, provided the necessary wisdom, intuition, strength and the entire inf rastructure necessary for this book.

INDEX

Acknowledgments .......................................................................................................................................... 04 Preface .................................................................................................................................................................... 05 Testimonials ....................................................................................................................................................... 06

RECIPE

NAME OF THE CONTRIBUTOR

PAGE NO.

SNACKS & STARTERS

Recipe Type

snacks, starters

BeAvo Sandwich (Beetroot & Avocado)

Dipti Mittal .................................................... 20

Cheesy Dabeli

Bhumika Shah ............................................ 22

Crispy Vegetables

Anupama Bhatia ....................................... 24

Crunchy Almond & Oats Cookies (Eggless)

Priyanka Birla .............................................. 26

Dahi Kebabs

Dhaval Jasani ............................................... 28

Farali Kachori Chaat

Stuti Barot Pasnani .................................. 30

Gazpacho

Smruti Mishra .............................................. 32

Hale & Hearty Dips

Zankhana Goel ........................................... 34

Jowar Rotla Pizza

Pankti B. Trivedi ......................................... 36

Maggi Pizza

Hardik Soni ................................................... 38

Moong Daal Pakoda

Prabhdeep Singh Baweja .................... 40

Neer Dosa with Coconut Chutney

Leena Shetty Prajapati .......................... 42

Palappam

Neetu Jose ................................................... 44

Potato Vada

Varsha Padwal ............................................ 46

Rainbow Sandwich Pakodas

Nileema Jhunjhunwala ......................... 48

Schezwan Chilli Idli

Preethy Prathesh ...................................... 50

Som Tam Salad

Praveen Jain ................................................. 52

Soya Palak Tikki

Shweta Jain .................................................. 54

Steamed Poha

Sheetal Soni ................................................. 56

Stir Fry Sprouts & Veggies Salad

Sangeetha Nahar ...................................... 58

Tadka Pasta

Anita Manglik .............................................. 60

Tomato Ketchup

Monika Agarwal ......................................... 62

Veg Khao Suey

Avantika Bardia .......................................... 64

Vegetable Black Chana Ragada Pattice

Shreya Jeet Ganatra ................................ 66

Vegetable Suji Balls

Trishna Nikhil Shah .................................. 68

Vegetable Upma

Dharmajan Patteri .................................... 70

MAIN COURSE

Recipe Type

MAIN COURSE

Aani ki Sabzi

Nisha Rupani ............................................... 76

Chicken Masala

Rupali Khanwalkar ................................... 78

Kadhi Pakora Biryani

Swati Gupta .................................................. 80

Kashmiri Dum Aloo

Archina Razdan Jattu ............................. 82

Keema Pav

Rajiv R Nair ................................................... 84

Kombadi Vade

Deepali Sutar ............................................... 86

Lauki Ke Dhokle and Kadhi

Harikishan Rankawat ............................. 88

Methi Pulao

Shivali Shrinil Ruparelia ......................... 90

Mexican Enchiladas

Sejal Shah ....................................................... 92

Mixed Vegetable Pulao with Raita

Rajiv Hira ........................................................ 94

RECIPE

NAME OF THE CONTRIBUTOR

PAGE NO.

Murg Patiala

Nishant Prasad ........................................... 96

Mushroom & Asparagus Risotto

Akankshaa Aggarwal .............................. 98

Sindhi Curry

Manya Pamnani ....................................... 100

Soya Chunk Nihari

Rajgopal Pai ................................................ 102

Stuffed Bitter Gourd Gravy

Dhawal G Nandekar .............................. 104

Stuffed Brinjal Curry

Visalakshy Sundar ................................... 106

Tomato Rasam

Anuradha Ramani .................................. 108

Vegan Thai Green Curry

Tejas Pasnani .............................................. 110

DESSERTS Banana Bread Recipe Type

DESSERTS

Sandhya Shrihari ..................................... 116

Bread Pudding

Shirley Mathew ......................................... 118

Cheesecake

Poonam Ahuja .......................................... 120

Chocolate Umm Ali

Rohit Bardia ............................................... 122

Cinnamon Rolls

Rashida Vellakunnumal ...................... 124

Dry Fruit Mango Yogurt Dessert

Nimish Makvana ...................................... 126

Eggless Chocolate Cake

Anish Mehta ............................................... 128

Elanchi

Jabeena Baboo ........................................ 130

Flavoured Rabri Kulﬁ

Pankaj Mundra ......................................... 132

Fruit Pops

Parag H Bajaj ............................................. 134

Halwa Delight

Sunil Pareek ............................................... 136

Kesar Pista Kulﬁ

Harsha Saraf ............................................... 138

Kheer-E-Makhana

Shailesh Shenoy ...................................... 140

Kunafa

Nizhat Akhtar ............................................ 142

Layered Oreo Pudding

Anshu Rakhecha ..................................... 144

Mango Mastani

Prerna Mahajan Gurnani .................... 146

Mango Panna Cotta

Shilpa Rajan ............................................... 148

Mishti Doi

Sonal Dugad .............................................. 150

Modakam

Sreedevi Menon ....................................... 152

No Bake Lemon Cloud Pie

Shiny Mathew ........................................... 154

Pakatali Puri

Rajashree Patwardhan Ansari ......... 156

Pineapple Jalebi

Priyanka Gupta ......................................... 158

Rose Gulkand Sandesh

Rashmi Mundra ....................................... 160

Wheat ﬂour Jaggery Cake

Dhara Shah ................................................. 162

REGIONAL CUISINE

Recipe Type

REGIONAL CUISINE

Bohri Meal

Rashida Boghani ..................................... 168

Goan Thali

Aashna Mulgaonkar .............................. 170

Gujarati Meal

Snehal Kajaria .......................... ................ 172

Karwari Thali

Ujwala Wagle ............................................. 174

Maharashtrian Veg Thali

Kavita Dalvi ................................................. 176

Punjabi Meal

Jinny Ahuja ................................................. 178

Rajasthani Meal

Manoj Agarwal ......................................... 180

Sindhi Thali

Jaya Bajaj .................................................... 182

Acknowledgements We would like to acknowledge the following people and groups, to whom we are immensely grateful. • ICAI Dubai Women’s group f rom where all our ideas begin! A strong group of 300+ women chartered Accountants in Dubai; this is also where we ﬁnd a strong backing and a dynamic team to implement all your ideas. • ICAI, Dubai Chapter (the largest chapter of ICAI abroad): We were delighted when the present and past Excom, including the chairman and ex chairmen, contributed their recipes. Their encouragement in every walk of life is what makes them the best chapter for multiple years in a row. • Our f riends and contributors who were invaluable in providing support with recipes, pictures, endorsements and sponsorships. We are especially grateful to: Chairman CA Anish Mehta, CA Pankaj Mundra, CA Prabhdeep Baweja, CA Dharmajan Patteri, CA Deepti Malhotra, and CA Priyanka Birla.

Preface

Chartered Accountants Recipes Stories

We Chartered Accountants are expected to write with numbers. Well lot of people were doing what they were always expected to do pre-2020 When the Covid-19 pandemic brought the world to a standstill, we no longer had the option of eating out, and there was scant reason or opportunity for celebration. The ICAI f raternity rose magnificently to the occasion and made the most of a challenging situation. We seized upon this rare opportunity to introspect and explore our shared interests: some painted, others made music. A theme emerged. It was clear that what united us, besides a passion for numbers, was our love of eating. We encouraged each other to try different kinds of cuisine, master beautiful plating and share pictures. Our members were inspired to summon hitherto latent culinary skills to collaborate on a cookbook. The seed of the idea germinated when five of us first volunteered to collect, classify, and edit recipes and stories. The initial goal was merely a short pdf with 50 recipes f rom 50 CAs, but the project rapidly gained momentum. CAs f rom across UAE started sending their recipes, as well as stories about why the dish caught their attention. While some CAs were avid chefs, others had cooked after many years, and a few ventured into the kitchen for the first time, eager to be a part of this book. In Kitchens of Culinary Accountants, you will find recipes f rom length and breadth of India. Savour the secret Rasam recipe f rom Tamil Nadu, the very authentic Kashmiri aloo f rom the snow clad valleys of Kashmir itself, and feast on healthy sandwiches and salads. Discover the innovative pizza maggi f rom a young bachelor Chartered Accountant and the unique mouth-watering pineapple jalebi! Savour to the international tastes of enchiladas and guacamole, or our desi version of International rotla pizza or idli schezwan. What better way to wrap up your meal with yummylicious modernised f ruit pops or traditional Bengali mishti Dohi! Planning the whole meal? We have traditional meals f rom Goa to Punjab, f rom Maharashtra to Rajasthan and much more! We enjoyed every moment of the journey, and we hope our recipes bring you joy. Bon appetit!

TESTIMONIALS FROM Celebrities Food has been a way to spread love since ages and will never be extinct. But due to the busy lives people have not been able to spread this unique art of love. Thanks to the covid pandemic people started cooking again and started to design an amazing culture of foods. This Cook book by Chartered Accountants of UAE will remain one of the examples of how people, who work on numbers alone, can also spread love through food. Such a well conceptualized book. It is bringing a whole Chartered Accountant community together. Who knew that this pandemic could bring about such family-like togetherness among these qualified individuals? This lockdown period, Chartered Accountants cooked up some great recipes adding their own twists to it. I am so delighted to have witnessed this novel idea first hand. We all see cookbooks with vast recipes and very talented chefs, this book is different as it brings together a community of hardworking and intelligent accountants, who can not only handle your finance books, but can whip up a well balanced tasty meal. It’s the celebration of their community and I am very happy to be a part of it! Cheers to the 75 of you for making the most out of this pandemic. Excellent recipes! Easy to follow instructions! Love the pictures! It’s such a rustic home book made so elegantly. This book is totally conceptualized and compiled by very talented all-rounder’s who professionally, have aced in accounting and finance and passionately, believe in bringing the community together. It’s about feeling like home, written for the Chartered Accountant family, by a CA family. The book “Kitchens of Culinary Accountants” is indeed a fantastic initiative by the Chartered Accountants of UAE to bring forth their passion for cooking. The book reflects the diversity and depth of Indian cuisine f rom different regions, some of which are unheard of, in other parts of the world. Hearty congratulations on your efforts! Uttam Chand Counsellor, Consulate General of India Dubai.

In today’s world market, Chefs are required to have skills in many different areas and to the highest possible standard. I am so encouraged for “Kitchen of Culinary Accountants” to come up with such an amazing cookbook with Indian traditional recipes with its twist idea during this pandemic time. I myself love trying Indian traditional food. I believe the cookbook will be one of its kind to develop our future chefs. I am very much looking forward to using some of the recipes. Wishing you and your wonderful team a very good luck. Maher Alsahou Banquet Head Chef Dubai Hotel and Conference Centre Le Meridien Fairway

“The glow of family memories radiates f rom the recipes, nice touching incidents and stories, simple and elegant recipes of Kitchens of Culinary Accountants make a great book with full of life and conﬁdence of a great bunch of Chartered Accountants. It has some great yet simple recipes that are easy to prepare at home. The most touching part are the real stories behind each recipe. This cookbook will be a great motivation for many who wish to try their cooking skills”. Saneesh Varghese Head chef The Oberoi Hotel, Dubai

‘Eating out feels good. But nothing beats the satisfaction of cooking and serving a home cooked meal especially given the demanding work schedule of a CA. Kitchens of Culinary Accountants is all about that satisfaction with an added balance of work & passion for food that becomes an inspiration to many. So here’s crediting endless food experiments, creativity and memories to each one's account so we get to enjoy more such recipe compilations for the years to come!’ Nikita Gandhi Master Chef Winner Season 2

You all are up for a fantastic, well calculated and all calories accounted for (pun intended) treat. Until now your chartered accountants have been advising you on your finances, auditing your accounts, and helping you solve your financial issues. For the first time, they are doing something for your palate too. The book “Kitchens of Culinary Accountants” is a fantastic initiative by the Chartered Accountant Family of UAE. Move over master chefs of the world, these wizards of numbers are ready to take your mantle. Their gastronomical delights will never tax anyone’s appetite. The recipes reflect the rich and diverse culture of India and its cuisines. I am sure that food lovers f rom all over the world will love and appreciate this effort. I sincerely wish the very best to these seventy-five wonderful people who during these trying times came together for this wonderful initiative. Be Safe Be Healthy Rajiv Verma Architect Planner & Theatre Artiste

TESTIMONIALS FROM CHAPTER CHAIRMEN Kitchens of Culinary Accountants compiled by CA Priyanka Gupta and her team is a delight which Chartered Accountants across the globe will relish. This book brings forth culinary skills of the ICAI members in the UAE. I am highly impressed with the concept and I strongly recommend each one of you to try these mouth-watering dishes. The meticulous details in penning down the recipe to perfection along with the method of preparation is simple and resourceful. The ﬂavour of humour is enhanced with the sauté of accounting jargon. The addition of a story line to the dish completes the ﬁnal plating. CA Neeraj Ritolia Chairman Abu Dhabi (UAE) Chapter of ICAI\

"I am truly amazed at this novel initiative by the UAE CA Members to bring out the Kitchens of Culinary Accountants, which I hope is the ﬁrst of many editions that will be rolled out. It just reinforces that CA members are also Constant Adapters who make the best of any opportunity and retain a positive outlook. Congrats on this great thought and a lifetime of memories. Kudos and cook it up. CA Ajay Kumar Chettuvetty Chairperson Bahrain Chapter of ICAI

For decades Chartered Accountants all over the world have enjoyed the art of speaking through numbers, however, this recipe book will not only showcase how proficient CAs are in what they do, but will also affirm to your taste buds how flavorful-easy to prepare food can be when using a recipe book assembled by Cas. This recipe book comes handy at this time of lockdowns and will render a helping hand to individuals and families to prepare sumptuously, and healthy meals. With Kitchens of Culinary Accountants’ recipe book, you will start accounting for your health and add value to your well-being! CA Partha Dutta Leader Blayntre (Malawi) Representative office of ICAI

Chartered Accountants are known to have exceptional skills of organising the numbers and time. This adverse time of COVID 19 helped them realise this skill can be extended to the Kitchen as well. Organising ingredients amount and cooking time to create delicacies such as many in "Kitchen of Culinary Accountant". Furthermore I wish the readers Happy Cooking and thank my CA colleagues for this delicious compilation. CA Udham Kataria Leader Cairo (Egypt) Representative ofﬁce of ICAI 12

Every occasion in the world is celebrated with gastronomical delights. Food is an integral part of every culture and I am very happy to learn that “Kitchens of Culinary Accountants” is an effort to consolidate the lip smacking recipes of gastronomical delights by Chartered Accountants. The highlight of this book is the fact that the recipes are by Chartered Accountants, who are famous for baking numbers. A journey f rom controlling and managing numbers to ruling hearts through the stomach route. Wishing the book a grand success and the readers an unforgettable journey to enjoying various cuisines of India. CA Vivek Kapoor Canada

Former Chairperson of the Bahrain Chapter of the Institute of Chartered Accountants of India What a delightful & delectable description of the delicious recipes… Chartered Accountants are known to be meticulous, scrupulous & having “attention to the details” in their personality; same qualities are required to hone & apply culinary skills. This book contains recipes of some of the lip smacking foods prepared by CAs residing in UAE & will tickle the taste buds of the people with diverse preferences. The soul of the book is the narration of whole journey of culinary experiences which are presented with precision, perfection & professionalism…. A must have book in every kitchen to have happy tummy. CA Nirlep P. Bhat Vice Chairman Doha (Qatar) Chapter of ICAI

Chartered Accountants work by the cardinal rule of each Debit needs to have a corresponding Credit and culinary delicacies can be created by these specialists as they are adept at applying this principle in all walks of life and for sure in the ﬁeld of Cooking. Sweetness to balance with sourness and soft textures to balance with Firm textures, and various such themes can result in a good widespread multiple course of meals by the Culinary Chartered Accountant Fraternity, whose hidden passion is cooking after an eventful day of churning out Balance Sheets. Next time when visiting your f riendly Chartered Accountant engage in f riendly banter on food topics and if you can cook ask them for their Secret Recipes and Guilty pleasures and if you cannot cook ask them and they will be happy to make a plan to cook for you. The smells, tastes, aromas are all captured in the essence of this book – Kitchens of Culinary Accountants and presented for the readers as a spinoff and positive enhancement of bringing the passion and hobbies to the fore. So, Explore, Enjoy, Experiment & Eat the treats. CA Hemant Chawla Leader Durban (South Af rica) Representative ofﬁce of ICAI

Impressive Initiative. We, f rom the Fujairah Chapter of ICAI, congratulate you on presenting the world the culinary side of our fellow chartered accountants. We urge you to soon bring out your next publication on the other artistic callings of our f raternity. We also take the opportunity to combine the scenic locations and hospitality of our members and the culinary skills of your members and urge you to organise a small get-together here, when socialising commences after the covid restrictions. CA Dhawal G Nandedkar Chairman Fujairah (UAE) Chapter of the ICAI

"Kitchen of Culinary Accountants" stands out for me and throws light on how Chartered Accountants look at presenting recipes in a unique yet simple style which is easy to follow. I am going to earn a lot of "goodwill" with my family, f riends and colleagues by simply following these recipes. I am sure you can also earn this goodwill - Thanks to your fellow colleagues. Shankar Srinivasan Chairman Jordan Chapter of ICAI

The pandemic caused by COVID-19 created chaos globally. The lockdown imposed in our life by the authority impacted our lifestyle, food habits et al, but it also brought positive things in our life. Spending quality time with family, cooking food for the dearest one. Those of us who never cooked beyond egg poach even tried to check in books or in you tubes or asked people around us to teach instead of ordering food f rom the restaurant. This book is meant for all of those for whom cuisine can be an art or a way to destress f rom the job. This also brings out the reminiscence f rom the distant past, watching your mother, aunt, grandmother preparing some favourite traditional local dishes which you are longing for but forgot the recipe. I’m pleased that Kitchen of Culinary Accountants attempted to compile some lip-smacking recipes combining traditional as well as innovative dishes. Hope you all like it. CA Sanjoy Das Leader Johannesburg (South Af rica) Representative Ofﬁce of ICAI

Dated: 24.08.2020 A delightful book on mouth-watering variety of dishes for those who want to experiment and enjoy hands-on cooking at home with mates. And that too f rom CA f raternity in UAE is more Joyful. Cheer Up Team… " CA Veerraju Vanapalli Leader Kigali (Rwanda) Representative ofﬁce of ICAI

Kitchens of Culinary Accountants” is so incredibly thoughtful, creative and unique. It showcases the hidden talent of Chartered Accountants quite contrary to the set beliefs about their professional personality. E. A. Bucchianeri had once said, ‘There are times when wisdom cannot be found in the chambers of parliament or the halls of academia but at the unpretentious setting of the kitchen table” How true indeed! Our Master chef Accountants f rom Dubai have proved just that. Thanks to the Pandemic, the members will now beneﬁt f rom home-made recipes and International recipes with desi tadka. Work f rom Home was not just productive on a professional f ront but on Domestic f ront too. I congratulate the members of Dubai Chapter for the extra ordinary display of their ﬂair for cooking. Cooking with love provides food for the Soul. They say the way to our hearts is through our stomachs, so the kitchen must be the heart if the home. The recipe book surely will be Neighbour’s Envy, Owner’s Pride. CA Kaizar Shakir Chairman Kuwait Chapter of ICAI

As they say it takes special circumstances to bring out the special talent of individuals”. This book signiﬁes that Crisis is a terrible thing to waste and prove that Chartered Accountants are more than numbers, taxes & things with which we are generally associated with. This is an absolutely delicious book which is an amazing amalgamation of traditional meals consisting of Indian recipes f rom different regions as well international recipes with an Indian twist. This book tells us lot of nostalgic stories about CA’s and their roots. This book will take you to wonderful journey of our colleagues’ childhood, family and their cultural roots back in India. It provides us lot of options to cook for all occasions f rom comfort to traditional foods. CA Jai Gandhi Leader Maputo (Mozambique) Representative Ofﬁce of ICAI

A handbook for noncooks and cooking enthusiasts who love to cook. It is heart-warming to see Chartered Accountants displaying their culinary talents, giving their own special touch to each of the dishes which are kitchen tested and tasty. – CA Samir Khatri Leader Mauritius (Representative ofﬁce) of ICAI

It is indeed a pleasant surprise to see that out lady CAs have come with the recipe book. It is really gratifying that we now have our own recipes and ﬁnd our dish of choice. Of course the men have to get to preparing the item. I personally want to commend and congratulate the Dubai lady CAs for this great initiative in the midst of their professional work which we all know is very demanding. It is always passion that drives us all in various spheres. Food is an important part of our life and the Book Kitchens of Culinary Accountants is indeed a feather in the lady CAs of Dubai. I am sure other chapters will follow suit. CA R. SATHYAMOORTHY Chairman Nairobi (Kenya) Chapter of ICAI 15

snacks starters 17

From the Kitchen of

CA Dipti Mittal

Story â&#x20AC;&#x153;A Sandwich with Avocado and Beet, as a treat, A recipe not to cheat, instead to enjoy the Feast.â&#x20AC;?

Senior (Tax ACR) Ernst & Young, Dubai

My husband and I, both are big foodies and love to try different foods. We always do R&D at home with whatever items that are available in the kitchen. This dish is also part of that R&D, which we

prepared only with 2 healthy ingredients. It is delicious, yummy and at the same time a healthy recipe to try, and being so colourful, the bonus is children going to love it for sure. My son eats it without showing any tantrum. It is a guilt free sandwich made with Avocado (full of Fibre and Healthy for Heart) and Beetroot (good for Brain and a source of Iron).

BeAvo Sandwich (Beet root and Avocado) Recipe Type

Serves

SNACK

Preparation Time

5-10

Debit:

minutes

Cooking Time

5-10

minutes

Ingredients

– Brown Bread – Ripe Avocado – Beetroot – Sandwich Masala – Dressings-

Creamy Caesar

– Thousand Island

4 Pcs 1 1 ½ tsp 1 tsp 1 tsp

Accounting Procedure: Instructions Preparation: – Cut Avocado in half and then make thin slices – Grate Beetroot and mix Sandwich Masala, Chaat Masala & Black Pepper.

Cooking : – Make breads little crispy on Pan or Toaster. – Apply Creamy Caesar on each bread. – Keep Avocado slices on each bread. – On top of Avocado spread Thousand Island. – Finally spread grated beetroot on each bread and that’s done - sandwich is

ready to eat.

Notes to Accounts: Cooking Tip – Any spice can be added to suits your taste in the sandwich.

From the Kitchen of

CA Bhumika Shah Story

Finance Controller Smart4Power LLC

I am sharing the recipe of a street food that originated in the Kutch region of Gujarat. It is a very popular street snack and can be easily found in Mumbai, Gujarat as well as in Dubai! It is tangy, sweet and spicy, a dinner dish which makes my husband perform a little jig! They are small bun(dles) joy, ﬁlled with spicy and sweet chutney, grapes,

pomegranate seeds, onion, tasty potato ﬁlling, peanuts and the most important ingredient, “Sev”. It is the Dabeli, also called Double Roti in parts of India. These “Bites of Happiness” can be made in barely 20 mins. The secret is to make ahead and store the masala and chutneys. “Cheesy Dabeli” is my personal favourite!

Cheesy Dabeli Recipe Type

Serves

SNACK

2-3

Debit:

Ingredients

For Stufng: – – – – – – – – – – – – – – –

Potato (boiled and mashed) Oil For stuffing (recipe given) Tamarind and Dates Chutney (recipe given) Garlic chutney (recipe given) Water Pomegranate Coconut- grated (Optional) Tutti frutti (optional) Grapes (cut them in small rounds) Onion finely chopped Coriander (finely chopped) Salt to taste Black pepper Red chilli powder

4 2 tsp 3 tbsp ½ cup ¼ cup ¼ Cup 2 tbsp 2 tbsp 1 tbsp 1 tbsp 1 1 tbsp ½ tsp ½ tsp

For Dabeli: – – – – –

Buns Pav Butter Peanuts Nylon Sev as per taste Cheese

6 6 tbsp 1 cup 6 slice

Coriander seeds Cumin seeds Dry red chillies Cloves Cinnamon Salt to taste Sugar Asafoetida

1 ½ cup ¾ cup 1 cup 2 tsp 4 tsp 4 tbsp 1 pinch

For tamarind and dates chutney (1 jar) – – – – – –

Dates Tamarind Cumin seeds Salt to taste Jaggery Water

1 cup 1 cup 1 tbsp 1 cup ½ cup

For Garlic Chutney (1 jar) – – – –

Whole Garlic Red chilly powder Salt to taste Olive oil

minutes

Cooking Time

minutes

Accounting Procedure: Instructions For Dabeli Masala – Roast coriander seeds, cumin seeds, dry red chillies, cloves, cinnamon sticks, – – – –

salt and little sugar. Roast till fragrant. Now add asafoetida. Let it cool. Now add this to a blender and blend. Your Dabeli Masala is ready. Store it in an air tight container. Refrigerate it. Use this stored mixture multiple times.

For tamarind and dates chutney: – – – – –

Soak Tamarind and Dates in warm water or boil them. Once they are soft remove the seeds from the dates. Once they cool down- put it in blender, add cumin seeds, salt and jaggery. Add water to adjust consistency. This Chutney is usually made in bulk and can be stored for quick dish(es)- like dabeli, sev puri, pani puri, many others.

For Garlic chutney: – In a jar grind olive oil and garlic together. – When the paste turns ﬁne, add salt and red chilly powder. – Store in airtight container.

For Dabeli stufng: – Roast the peanuts in a pan. Once they turn pink; add salt, pepper and red chilli powder.

– In a pan heat oil, now add the dabeli masala, once you get the aroma add mashed potato, salt, and little water.

For Dabeli Masala: – – – – – – – –

Preparation Time

7 pc 1 cup

– Remove this from the Pan. – Spread this mixture in a plate – now sprinkle- pomegranate, peanuts, grapes, onion, coconut, tutti frutti and coriander.

For Dabeli: – Slice the Bun-Paav and create a cavity in it. – Apply tamarind and dates chutney, Garlic chutney, add cheese slice, dabeli stufﬁng, few chopped onions and masala peanuts.

– Heat a pan add butter and roast the Dabeli with butter till crisp on all the sides

Presentation of Financial Statement: Garnishing and serving: – Take this hot Happiness and dip it into the nylon sev. – Serve this hot on a plate. – Garnish with pomegranate seeds, masala peanuts and plate it along with both the chutneys.

Notes to Accounts: Cooking Tips – You can add more garlic chutney for a spicier version.

2 tbsp

From the Kitchen of

CA Anupama Bhatia

Head of Treasury OQ Trading Limited

Story Crispy Veg is sumptuous and an all-time favorite snack of many including my family. I always wonder why the restaurants make it too oily with excess soy sauce, to top it all, becomes quite chewy sometimes. I truly believe that some things are best cooked at home with very simple ingredients and are good for your palate as well. The lockdown tempted me to try this dish at home and I wasnâ&#x20AC;&#x2122;t disappointed!

Crispy Vegetables Recipe Type

Serves

Starter

Debit:

Ingredients

For Batter: Ÿ Reﬁned Flour

Ÿ Ÿ Ÿ Ÿ Ÿ

½ cup ½ cup Ginger garlic paste 2 tbsp Green chilli chopped 1 pc Soy sauce 1 tsp Black pepper 1 pinch Baking soda (optional) 1 pinch Salt to taste

For Vegetables: Ÿ Cauliﬂower cut into Ÿ Ÿ Ÿ Ÿ

small ﬂorets Broccoli Baby corn Cabbage leaf squares Salt to taste

1 medium 10 ﬂorets 6-8 pieces 6-8

Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ

minutes

Accounting Procedure: Instructions Ÿ Mix all the ingredients of batter in a bowl Ÿ Add water and whisk well to make a smooth batter.

Keep aside.

Ÿ Heat oil in a Kadai for deep frying. Ÿ Dip the vegetable pieces in the batter and deep fry in

the oil.

Ÿ Remove them and fry further for extra crispiness.

Preparing the Gravy: and sauté for a minute.

Ÿ Add chopped onions and sauté until golden brown Ÿ Add capsicum and half of spring onion. Ÿ Add salt and cover with a lid for 5 mins on a low ﬂame. Ÿ Remove the lid and add the soy sauce, chili paste, green

chilies, ketchup, black pepper.

Ÿ Cook for 5 minutes. Ÿ Add 2 tbsp water if it is too thick.

2 medium

Ÿ Capsicum green,

yellow, red cut into squares Green chilies chopped Spring onion sprigs ﬁnely chopped Ginger Garlic paste Red chili paste Tomato ketchup Soy sauce Lemon Black pepper White pepper Chili powder Oil Oil for deep frying Salt to taste

minutes

Ÿ Place a pan and put 2 tbsp of oil, add ginger garlic paste

For Gravy: Ÿ Onions chopped

Cooking Time

Preparing Crispies

Ÿ Corn starch Ÿ

Preparation Time

Ÿ Add the double fried vegetables and mix well. Ÿ Squeeze the lemon and sprinkle the white pepper.

½ each 2

Presentation of Financial Statement: Garnishing

3 2 tbsp 2 tbsp 2 tbsp 2 tbsp 1 ½ tsp ½ tsp ½ tsp 2 tbsp

Notes to Accounts: Cooking Tips

Ÿ Garnish with the remaining spring onion and serve hot.

Ÿ Prepare the sauce at the same time when the vegetables

are being fried for the second time Ÿ Serve immediately upon mixing to retain the crispiness.

From the Kitchen of

CA Priyanka Birla

Managing Committee Member-ICAI Abu Dhabi Chapter, First Abu Dhabi Bank, Abu Dhabi

Story My kids are picky when it comes to eating raw or soaked almonds and raisins. Children, obviously, love munching snacks and cookies more than eating their meals. To satisfy their in-between cravings and make them eat nutritious food, I came up with this recipe idea for cookies using almonds and raisins. These cookies have become a good substitute for toasts and biscuits which even I enjoy with my

beverages. Being vegetarian, these eggless cookies are an absolutely wonderful addition to my snack box. I bake these cookies quite often while trying out new combinations like adding chocolate chips, pistachio, cheese and many more, enjoying the experimenting and crunching munching. After all, Life is too short to miss a sweet and crunchy indulgence!

Crunchy Almonds & Oats Cookies (Eggless) Recipe Type

SNACK

Serves

8-10

Preparation Time

10-15

minutes

Debit:

Ingredients

• Almond powder

1 cup or 125 gram

• Oats (coarsely grinded)

1 cup or 100 grams

• Brown sugar

1 cup or 100 grams

• Butter

½ cup or 110 grams

• Baking powder

1 tsp

• Honey

60 ml

• Baking soda

¼ tsp

• Vanilla essence

1 tsp

• Raisins

50 grams

Cooking Time

15-20

minutes

Accounting Procedure: Instructions • In a bowl whisk butter and brown sugar well. • Add honey and mix well. • In another bowl, sieve almond powder with baking powder and add to the butter mixture. • Add oats powder, raisins and few drops of vanilla essence. • Mix everything well and shape them into cookies on the baking tray. • Bake them at 170 degrees for 15 minutes. • Once baked, allow them to cool down and enjoy with a hot cup of tea or coffee.

Notes to Accounts: Cooking Tips • If you are making small cookies, bake them for 10-12 minutes. • To make almond powder, crush almonds in a grinder intermittently.

From the Kitchen of

CA Dhaval Jasani Story Dahi kabab are mostly found on the North Indian restaurant menus. My family and I have always loved Dahi Kebab for their crisp outside and the soft melt in the mouth texture inside. In shayrana andaz... Founder and CEO ZTI

Dahi kebab, Dil Se.... Bahar se sakht, bhitar se naram.... Mooh me jab jaye, sidhe hi pigal jaye....

Dahi Kebabs Recipe Type

Serves

Starter

Debit:

Preparation Time

Ingredients

10-15

minutes

Draining Time

hours

Accounting Procedure: Instructions Preparing batter:

For Kebabs: • Hung curd • Roasted gram flour • Corn starch • Powdered sugar • Grated processed cheese • Onion finely cut • Bread crumbs • Cardamom powder (Optional) • Jeera powder • Black pepper • Garam masala • Red chili powder • Green chilli finely chopped • Salt to taste

minutes

Cooking Time

1 kg 1 cup 2 tbsp 2 tbsp 1 cup 1 ½ cup ¼ tsp 1 tsp 1 tsp 1 tsp 1 tbsp 2 pcs

For Chutney: • Freshly chopped coriander 2 tbsp • Red chili powder 1 tbsp • Cashew nuts 10 to 12 • Tomato 1 piece • Green Chilli 2 pieces • Lemon ½ squeezed • Ginger 1 inch • Jaggery 1 inch piece • Salt to taste

• Transfer hung curd from muslin cloth into a mixing bowl • Add dry ingredients and masalas (for the kebab) in the bowl • Add grated onion , ﬁnely chopped green chili and grated cheese • Add bread-crumbs and roasted gram ﬂour to the batter

Preparing Kebabs: • Rub oil into your palm • Take a portion of the batter, gradually give it a shape • Roll it in breadcrumbs • Refrigerate these kebabs for 15 minutes • Fry kebabs on medium to high heat until kebabs turn golden brown

Preparing chutney sauce: • Mix all the ingredients in a blender, add little water and run the blender till sauce is creamy

Notes to Accounts: Cooking Tips Ÿ Place curd in muslin cloth for 8 hours hanging,

to drain whey (water in curd) Ÿ You can add more Roasted Gram Flour to make batter thick (as required)

Story

From the Kitchen of

CA Stuti Pasnani

Financial Controller ALEF Group LLC

Who says a person cannot feast while fasting! Gujjus not only live and eat king sized but also fast and feast king sized. My dish is an age old traditional authentic Gujarati dish passed across generations. Enter the most famous Mumbai street food Fasting dish – farali kachori / pattice. As the name suggests, farali means the fasting or upvas Snack consumed during festive days or religious occasions. It has a rich ﬂavour and texture which makes fasting taste deliciously better. My ﬁrst vivid childhood memory of this dish is helping my Mother in the

preparation. My cooking inspiration to my Mother, my Mother in Law and all mothers in the world for the unconditional selﬂess love they have for their families. I realised their importance like never before when I became a mother. This dish further opens a ﬂood of festive memories. One of the most pleasant nostalgia moments is celebrating Janmashtami at 12 midnight at a family gathering on a monsoon day in Mumbai, celebrating the birth of Lord Krishna & chanting bhajans. The cherry on the top was obviously the hot farali kachoris.

Farali Kachori Chaat

Debit:

Recipe Type

Serves

SNACK

Ingredients

Preparation Time

minutes

Cooking Time

minutes

Accounting Procedure: Instructions

For the stufng:

• Fresh Grated coconut 7 tbsp • Roasted and coarsely powdered peanuts 7 tbsp • Finely chopped fresh coriander 1 big bunch • Pomegranate seeds Powder 2 tbsp • Chopped raisins ½ cup • Chopped cashews ½ cup • Green chilies (deseeded) 3-4 pieces • Ginger 1 inch • Sesame seeds 3 tbsp • Sugar 3 tsp • Lemon 1 tbsp • Salt to taste

• Take all the ingredients in a deep bowl and mix it well into a dry stufﬁng. • Add a pinch of salt and keep aside.

Potato Mixture: • Potatoes (boiled, peeled, mashed) 3 cups • Arrowroot ﬂour 4-5 tbsp • Salt to taste • Oil for frying 2 cups

• Take another deep bowl and add boiled, peeled, mashed potatoes. • Add the 5- 6 tbsp binding agent arrowroot ﬂour alongside salt. Mix it gently and keep aside.

For the farali kachoris: • Divide the stuffing and potato mixture into 10 equal portions. • Take the first portion of the potato mixture between your palms and make a circle with a diameter of 75 mm. • Place the proportionate portion of the stuffing in the centre of the flat potato mixture. • Seal the stuffing by bringing the edges together. Shape it in to round balls using arrowroot flour. • Repeat the steps for the remaining potato mixture and stuffing. Keep it aside. • Roll the kachori in the arrowroot flour to coat it evenly on all sides. • Heat oil in a deep pan and deep fry a few farali kachoris at a time on a medium flame till they turn brown from all sides. • Drain the farali kachori on absorbent paper.

Plating: • My customized version of the snack: place the farali kachori on a serving plate and spread 5 spoon of sweet yogurt, 1 spoon of green spicy chutney and sweet dates chutney, 3 spoons of farali chivda, fried peanuts and pomegranate.

Sweet Yogurt: • Yogurt • Sugar powder

For the potato mixture:

1 cup 2 tbsp

Toppings for Chat:

Presentation of Financial Statement: Garnishing:

• Sweet dates chutney • Spicy green chutney • Farali chivda • Fried salted peanuts • Fried salted green chillies • Fresh Pomegranate

• Garnish with fried green chills, sweet yogurt, farali chivda and pomegranate.

Notes to Accounts: Cooking Tips

• For a healthy version, give the kachoris a flat shape and shallow fry them in a pan until golden brown. • All the ingredients used are fasting ingredients. • Explore your creativity to add or substitute the ingredients - for example, jaggery powder in place of sugar and sweet potatoes in place of white potatoes. • Use peanut oil for frying or shallow frying as it enhances the taste and flavour. • Serve Farali Kachoris warm and the chat chilled to enhance the traditional Gujarati flavours (sweet, tangy, spicy) and textures (crunchy, soft and silky).

From the Kitchen of

CA Smruti Mishra

Story Cooking was never a talent of mine, Lockdown developed this skill over time! Mexican, Indian, Chinese cuisine galore, Cakes, tarts and some more!

Works as Manager for Financial Reporting

Maintaining social distance and avoiding outings in the past 4 months made me spend more time

at home and in the kitchen! This fueled my interest in cooking, mostly for satisfying cravings I'd normally go out to eat but couldn't do during these times! It was something I didn't think I was capable of doing, and I have been pleasantly surprised with myself! This is one of the recipes that I tried at home and am pretty happy with it!

Gazpacho Recipe Type

Serves

Starter

Debit:

Preparation Time

Ingredients

For the Soup:

2-3

hours

Cooking Time

minutes

Accounting Procedure: Instructions Preparing Soup:

• Cucumber

• Onion (medium size)

• Tomatoes (medium size)

1½

• Sugar

1 tsp

• Oregano

1 tsp

• Salt to taste • Water

minutes

Refrigeration Time

800 ml

For the Garnish:

• Chop the cucumber and onion into chunky pieces. Add water. Bring to a slight boil and turn off the heat • Add the tomatoes and blend using a blender. • Sieve, add the salt, sugar and oregano. Refrigerate for 2-3 hours.

Preparing the Garnish: • Mix all the garnishing ingredients in a bowl and refrigerate for 2-3 hours. • To serve, pour the chilled soup into a serving glass/bowl and top with the garnish.

• Tomato (chopped)

• Bell pepper (chopped)

2 tbsp

Notes to Accounts: Cooking Tips

• Coriander (chopped)

1 tbsp

• Ketchup

1 tbsp

• It is traditionally left raw, but I boil it for the cucumber ﬂavour to come through. The boiling can be skipped

• Vinegar

1 tbsp

• Olive Oil

1-2 tbsp

• Sugar

1 tsp

• A chilled soup, which is a classic of Spanish, Mexican or Portuguese cuisine. Ideal to have in summer!

• Salt to taste

From the Kitchen of

CA Zankhana Goel

Strategy, Planning and Reporting Manager First Abu Dhabi Bank, Group IT department

Story It’s been 8 years knowing my husband and 5 years of being wedded to him. The constant struggle with my hardcore Marwari husband is to feed him healthy food because he is the biggest foodie who enjoys every meal, exactly my opposite as I prefer simple and healthy food. I am difﬁcult when it comes to food (as my husband calls me), I wasn’t going to give up that easily and looked for healthy vegetarian meal options. It was on one ﬁne weekend evening during quarantine when this idea struck me. Avocado is one of my favorite fruits as it is one of the best sources of good

cholesterol, high in ﬁber and incredibly nutritious - exactly what I look for in each meal. Since its taste is bland, plain avocado or avocado milk shake doesn’t appeal to him. Greek yogurt was also available in the fridge and these two ingredients caught my attention. Menu was ready in my mind as well as that wicked smile one gets when they are going to accomplish a difﬁcult task. I served him hot potato wedges with the healthy schezwan dip made of Greek yoghurt and toasted bread with spicy and tangy guacamole, just the way he would like it! And the best part is that he thoroughly enjoyed his meal and now they have become his favorite weekend evening dishes. Mission accomplished!

Hale and Hearty Dips Recipe Type

Serves

Starter

Debit:

Ingredients

–

– – – – – – – –

(Ready to eat) Tomato Onion Lemon Green Chilli Olive Oil Black Pepper Coriander Salt to taste Chilli Flakes & Oregano for garnishing

150-200 grams 1 1 1 ½ 2-3 3-4 tsps ½ tsp 1 tbsp

– Schezwan sauce – Spring Onion

½ tsp

150-200 grams 1 Tbsp 2-3

– Avocado turns black within few

– – –

– Finely chop tomato, onion, green chillies and coriander – Cut avocado into half, discard the seed, and scoop out

the pulp into a bowl

– Lightly mash the avocado with a fork. Consistency

– –

–

should be such that ﬁne pieces of avocado should be visible; do not over mash it Add ﬁnely chopped tomato, onion, green chillies and coriander to the bowl Now add salt (to taste), ½ tsp of black pepper, 3-4 tsps of olive oil and squeeze half lemon juice into the bowl Mix all ingredients gently so as to maintain avacado’s consistency Ready to be served

For Greek Schezwan Dip:

Notes to Accounts: Cooking Tips

–

minutes

Accounting Procedure: Instructions

–

For Schezwan dip: – Plain Greek Yoghurt

For Guacamole:

For Guacamole – Avocado

Preparation Time

minutes, thus this dish should be prepared for immediate consumption Black pepper and green chillies proportion to be adjusted as per required spice levels Yogurt to schezwan sauce proportion is 4:1 for moderate spicy taste Schezwan sauce proportion can be adjusted as per required spice levels It could be served as a dip or as a spread on bread.

– Finely chop spring onion – Take all of greek yogurt into a bowl – Add one tablespoon of schezwan sauce to it – Add ﬁnely chopped spring onion to the bowl – Mix all ingredients well – Serve cold

Presentation of Financial Statement: Garnishing and Serving – Garnish guacamole with some chilli ﬂakes and oregano. – Garnish greek schezwan dip with greens of the spring

onion

– Serve the dips with Nacho chips, fried potatoes or

toasted bread

From the Kitchen of

CA Pankti Trivedi Story

Project Accountant Drakken Consultancy DMCC

Jowar is a native crop of India and is largely produced in Maharashtra. Being gluten free, this almost forgotten super food aids digestion, is good for diabetics, heart disease and weight loss. My mom always inspires me to eat healthy, and jowar is one of

the healthiest grains nature has given us. My digestion is very poor, so I am advised to avoid Gluten and to have a low Fodmap diet. Having thrived on chapatis since childhood, it is very difďŹ cult for me to survive without wheat. So I did some research and found that our traditional Indian food can do wonders for me, and this is how Rotla Pizza was born!

Jowar Rotla Pizza Recipe Type

Serves

SNACK

Debit:

Ingredients

– Warm water

1 cup 3/4 cup

– Salt to taste – Ghee

1 tsp.

For Pizza: – Pizza Sauce – Capsicum chopped

(different colours)

– Baby Corn – Tomato chopped – – – – –

minutes

Cooking Time

minutes

Accounting Procedure: Instructions Preparing the Pizza Base:

For Pizza Base: – Jowar ﬂour

Preparation Time

2 tbsp. 1 cup 6-7 Pieces

(optional) 1 medium Onion chopped (optional) 1 medium Cheddar cheese (grated) 1 cup Ready made Pizza masala to taste Dry Oregano to taste Chilli Flakes to taste

– Take Jowar ﬂour, add some salt and then make dough for

Jowar base by adding warm/hot water little by little. Knead the dough for 5 minutes and make soft/smooth dough to make the base. – Heat Tawa on the medium ﬂame. – On another side, you have to prepare Jowar base by making it ﬂatten by hand slowly. – Put the base on Tawa. You will cook base well on one side and on another side you will cook it less.

Preparing the Pizza: – Take a side of Jowar base, which is well cooked, for topping. – Spread pizza sauce or tomato ketchup on the top of

Jowar base.

– Spread cheese evenly on the Jowar base. – Add chopped Capsicums, Baby Corns and other vegetables

of your choice such as Onion and Tomato if you wish.

– Sprinkle pizza masala along with Oregano and Chilli ﬂex. – Now, add a little ghee or oil on Tawa and then place the

Pizza on Tawa. – Cover the pizza for 4 to 5 minutes until it cooked well on low heat.

Notes to Accounts: Cooking Tips – Make sure you prepare dough before making Jowar base

and not in advance.

From the Kitchen of

CA. Hardik Soni

Manager Business Analyst Gyma Food Industry

Story There is no home where maggi is not prepared, and barely any family which doesnâ&#x20AC;&#x2122;t enjoy pizza, especially among the little ones. We all craved a different variety of food during the lockdown, and this made me chance upon a pizza made of maggi, which I decided to experiment with. This recipe is simple and easy to cook at home.

Maggi Pizza Recipe Type

Serves

SNACK

Debit:

Ingredients

– Maggi

2 packs

– Corn Flour

2 tbsp

– Chopped onion

– Chopped bell pepper 1 – Chopped coriander

2 tbsp

– Cooking oil

2 tsp

– Pizza sauce

½ cup

– Cheese cube

Preparation Time

minutes

Accounting Procedure: Instructions – Take two packs of Maggi and boil it in 1½ cups

water till it is 80% cooked. Add maggi masala

– Add coriander and mix – Add two spoons of Corn/wheat ﬂour. This will – – –

– Oregano for taste – Chilli ﬂakes (optional)

minutes

Cooking Time

– – – –

give a crispy base to pizza. Take a non-stick tawa, add one spoon of oil and spread it. Put the cooked maggi on the base and spread it to a round shape using a spatula. Cook Maggi base on low ﬂame for around 5-7 mins to make it crispy. Flip the Maggi base once it is brown from the bottom. Spread the pizza sauce and add onion and bell pepper. Cover and cook for 5-7 mins on low ﬂame. Pizza is ready to serve.

Presentation of Financial Statement: Garnishing – Add grated cheese and sprinkle oregano and

chilli ﬂakes for the ﬁnal Pizza effect.

Notes to Accounts: Cooking Tips – Different colour bell peppers give more

variation in taste

– Add more garlic for extra ﬂavour

From the Kitchen of

CA Prabhdeep SINGH Baweja

Regional Director-Middle East and Africa Institute of Chartered Accountants of India

Story We Indians have an obsession for moong dal and when the rainy season arrives in many parts of the world, there is no better comfort food as the pakoda. We often travelled from Saharanpur to Dehradun, and thatâ&#x20AC;&#x2122;s when we discovered these pakodas in a small place called Biharigarh. This pakoda is famous for decades

and the little outlets are being run by many generations. They are sold like hotcakes and it is a popular street food in that belt. Moong dal pakoda is also called Ram Ladoo in Delhi where it is served piping hot with chopped radish and green chutney. The sumptuous taste and crave for these pakodas inspired us to try it at home, so we can access it even if we arenâ&#x20AC;&#x2122;t able to travel.

Moong Daal Pakoda Recipe Type

Serves

SNACK

Preparation Time

Cooking Time

minutes

Debit:

minutes

Soaking Time

hours

Ingredients

• Moong Dal

100 gms

• Potatoes (boiled and mashed)

5 small ones

• Onion (chopped)

• Green Chilli

• Ginger

1 inch

• Coriander Leaves

half bunch

• Red chilli powder

½ tsp

• Garam masala

½ tsp

• Salt to taste • Oil for frying

Accounting Procedure: Instructions: Preparing the Batter: • Keep Moong (Yellow Dal) soaked in water for 4 to 5 hours, after washing it properly. • Grind moong dal in mixer grinder and do not make it too thin. • Mix ground moong dal with potatoes, onion, green chilli, ginger and ﬁnely

chopped coriander leaves. • Add red chilli powder, garam masala and salt • Take small portion of mixture and shape it into balls and leave them directly in

hot oil. • Deep fry the pakodas until they turn light brown.

Notes to Accounts: Cooking Tips Ÿ Serve it with green chutney

From the Kitchen of

CA Leena Prajapati

Manager - Taxpro Consultants AHA Auditing Co

Story This is a Traditional South Indian Mangalorean Bunt Community Recipe Called Neer Dosa. This recipe for me is my Ammaâ&#x20AC;&#x2122;s Neer Dosa with her blessings and love. The tradition of Neer Dosa follows through generations from my grandma to my mother to me and so on for generations to come. Neer Dosa is light and very soft in texture and enjoyed with coconut chutney. It is a Healthy Breakfast Snack loaded with lots of beneďŹ ts to start your beautiful day.

Neer Dosa with Coconut Chutney Recipe Type

Serves

SNACK

Debit:

Ingredients

Preparation Time

hours

Cooking Time

minutes

Accounting Procedure: Instructions

For Neer Dosa:

Neer Dosa:

– Sona Masoori Rice or

– Wash the rice in plain water 4-5 times and then soak it in water

Basmati Rice 2 cups – Water 2 cups – Salt to taste – Vegetable Oil or Ghee 2 tsp

For Coconut Chutney: – – – – – – – – – –

Grated coconut Small onion Ginger Tamarind Coriander leaves Green chilies Coconut Oil Curry Leaves Mustard Seeds Split Urad Dal

1 cup ¼ 1 inch 1 small piece ¼ bunch 2-4 1 tsp 6-7 1 tsp ½ tsp

for 4-5 hours – Grind the soaked rice to an exceptionally ﬁne paste while – – – – – – –

–

adding water to it. (Consistency should be like Milk) Add salt to the batter Heat the Iron griddle or you can use a pan In a small container pour oil. Cut a small onion into half, Insert a fork or spoon to the cut onion. This will be used for spreading the Oil in the Iron Griddle Spread the batter on the Hot Iron griddle. Cover the Griddle with a Lid. Remove the Dosa with the spatula and turn it around. Place it on a plate and then fold (Neer Dosa can be either of 2 folds or 3 folds shaped like a Triangle) Delicious Light and Soft Neer Dosa is ready to be served with Coconut Chutney

Coconut Chutney:

Notes to Accounts: Cooking Tips

– Take a Small grinder. Add one cup of Freshly Grated coconut.

– You need not keep the batter for

– –

fermentation – The technique of applying oil with help of onion, takes little oil in preparation of the Dosa at the same time leaves a light aroma of onion – The technique of pouring batter can be mastered after a couple of trials since the batter should be spread from the top keeping a distance of 10 to 12 Inches from the Iron Griddle. Alternatively you can pour the batter and then turn the iron griddle so that it will spread into a thin layer.

– –

Then add all the remaining ingredients - onion (Optional), tamarind, coriander leaves, ginger and salt. Grind it till you get a smooth paste and place in a Bowl. For tempering take a pan and pour 1tsp of coconut oil, add mustard seeds let it splutter then immediately add the curry leaves and split Urad dal till it turns brown in colour. Pour the tempering on the freshly prepared chutney and close the lid. The delicious aromatic coconut chutney is ready to be served with healthy light and Soft Neer Dosa.

Presentation of Financial Statement: Garnishing: – Garnish the neer dosa with coriander leaves.

From the Kitchen of

CA Neetu Jose Story

Sr. Financial Auditor Al Sharid Auditors

When someone asks me my all-time favorite Kerala breakfast dish, I don’t have to think twice. It is always the soft and ﬂuffy Palappam with the crispy lace edges, a treat for the eyes as well as for your tummy! Palappam is a traditional Kerala breakfast recipe made with rice ﬂour and coconut, a must try dish from Kerala. The combination of light Palappam with a coconut based stew is a match made in heaven.

Palappam Recipe Type

Serves

Cooking Time

Preparation Time

STARTER 2-3

15-20

minutes

Debit:

minutes

Soaking Time

hours

Ingredients

– White raw rice

2 cups

– Grated Coconut

1 cup

– Cooked rice or poha

1 cup

– Yeast

½ tsp

– Sugar

½ tsp

– Salt

½ tsp

– Water to grind

2 cups

Accounting Procedure: Instructions – Wash and soak white rice in water for 4-5 hours – Grind all the above ingredients together (except sugar) to a soft batter with the

consistency of dosa, mix well and leave to ferment for 6-8 hours. – When the dough ferments, mix it well. – Add a bit of sugar. – Heat Appam kadai and pour a ladle full of batter into it and tilt the kadai in circles

and make sure that the batter is spread in a circular form. – Cover and cook. – Once the middle portion is cooked, remove from ﬁre.

Presentation of Financial Statement: Serving – Serve hot with vegetable stew, egg roast, mutton stew or ﬁsh molly.

From the Kitchen of

CA Varsha Padwal Story

Tax Manager Shuraa Tax & Accounting Services LLC

Vada Pav is my all-time favourite snack. It is the most loved vegetarian fast food in Maharashtra, specially in Mumbai. Along with its delicious taste, many memories are attached with it. Picnics or movies with friends includes Vada Pav by default. The hot, crispy potato Vada with green chutney is an awesome combo in rainy weather!

In my college days, Vada Pav was the ďŹ rst choice to offer to a needy person, as it was the most easily available and affordable food as a student. Thanks to Mr Ashok Vaidya, who invented the recipe as well as started its ďŹ rst commercial sale, today, we have a number of popular Vada Pav centres, sellers in India and UAE. Each has its own speciality, taste and a special chutney! But if you really want to make as per your own taste, you must try the recipe at home.

Potato Vada Recipe Type

Serves

SNACK

Debit:

Ingredients

• Boiled potato • Gram ﬂour / Besan • Oil • Ginger • Garlic • Dark green chillies

(spicy)

• Light green chillies

(for fry)

• Hing / asafoetida • Mustard • Cumin seeds • Curry leaves • Turmeric powder • Fresh coriander leaves,

ﬁnely chopped • Rice powder • Bicarbonate of soda • Water • Oil for fry

500 grams 250 grams 2 tbsp 1-Inch 3-4 cloves 5-6 7-8 1 Pinch ½ tsp ½ tsp 8-10 ¼ tsp

1 tbsp 1 Pinch 1 cup

Preparation Time

minutes

Cooking Time

minutes

Accounting Procedure: Instructions For Potato Masala: • Peel the skin of boiled potatoes and mash well. • Make a paste of ginger, garlic, and green chillies in a

grinder. You may add or reduce the quantity of chillies based on your preference. • In a large kadhai or non-stick pan, add 2 tablespoon oil and heat well on a medium heat. Once oil is hot, add cumin seeds and mustard seeds and let them splutter for few seconds. Add pinch of asafoetida, curry leaves and ginger, garlic, green chilly paste. Sauté properly for 1-2 min. • Add mashed potatoes and add salt to taste. Add chopped coriander leaves and mix well. Turn off the flame. • Once the mixture comes to room temperature, mix it well. Make small equal balls of the mixture. Flatten the balls. • For coating, take gram flour in medium bowl, add pinch of turmeric, salt to taste, and rice powder. Add small amount of water and keep mixing. Add water slowly until batter becomes slightly thick. Mix it well as there should not be any lumps. • Add pinch of bicarbonate of soda to the batter and mix well. • To fry, heat the oil in a Kadhai on high flame. Make sure the oil is heated properly. • Dip the potato balls into the gram flour batter and fry them. Turn and fry it on the other side • Once the Vada turns golden brown, remove from oil. Drain the excess oil using kitchen paper. • Deep fry all Vadas, ensuring medium to high flame. • Fry the whole green chillies in hot oil. Drain it on kitchen paper and remove excess oil and add salt to it.

Notes to Accounts: Cooking Tips • Enjoy potato vade with spicy chutney. • Serve Vada with Bombay paav, red chili chutney and fried chilly.

Story From the Kitchen of

CA Nileema Jhunjhunwala

Motivational Speaker Certiﬁed Life Coach

Rainbow Sandwich Pakodas (RSP) are so called as they are made of layers of cucumber, tomato and onion. These delicious and pretty sandwich pakodas are good for any party, and perfect for a weekend brunch. I came up with this recipe when my husband went for a business tour for the ﬁrst time after we got married, and as a newly-wed, it was a long wait! The night before he returned, I wondered how to surprise Mr. foodie. I peeped into refrigerator to ﬁnd usual stuff, and decided to prepare something special out of not so special ingredients.

Rainbow Sandwich Pakodas Recipe Type

Serves

SNACK

Debit:

Ingredients

– White sandwich bread 4 pcs – Besan (Gram ﬂour) – Cucumber – Tomato – Onion – Coriander chutney – Butter (salted) – Tomato ketchup – Ajwain (carom seeds) – Green chilli – Salt to taste

1 cup 5 slices 5 slices 5 slices 1 tsp ½ tsp 1 tsp 1 tsp 1

Preparation Time

10-15

2-5

Refrigeration Time

mins

hours

Accounting Procedure: Instructions – Spread coriander chutney on one slice of bread, then place

– – –

– –

– Black pepper powder

as per taste

minutes

Cooking Time

–

– Ghee for deep frying. – –

– – – –

cucumber slices on it (green). Sprinkle salt and pepper per taste. Spread tomato ketchup on one slice of bread and place tomato slices on it (red). Sprinkle salt and pepper as per taste. Spread butter on another slice of bread and place onion slices on it (white). Sprinkle salt and pepper as per taste. Now place green bread slice on the red bread slice and the white bread slice on green bread slice. Place the remaining bread slice on top. (you can apply butter to this slice) Wrap this whole sandwich in a thin plastic to shape it as a roll. Put this roll in a steel glass (to keep the shape) and place the glass in the refrigerator overnight (at least 3 hours) Take ﬁnely chopped green chilli, ajwain, salt, water and besan to prepare pakoda batter. Place a wok on stove. Pour ghee for deep frying. Take the sandwich out of the glass, unwrap it. (The roll shape will stay intact in fridge.) And, then apply a thin coating of batter to cover the whole roll. When ghee is hot, put the roll into ghee and deep fry it at medium ﬂame. Strain the roll pakoda out of wok and keep it on a paper tissue to let the extra oil go. Cut the roll pakoda in four slices. Our Rainbow Sandwich Pakoda is ready.

Presentation of Financial Statement: Garnishing – Serve sizzling hot rainbow pakodas with coriander chutney or

tomato ketchup.

–

Notes to Accounts: Cooking Tips

– Enjoy the admiring smile and the spark in the eyes of the bon

viveur.

From the Kitchen of

CA Preethy Prathesh Story

Finance Manager Aero Pioneer Group

Schezwan Chilli Idli, an Indian IndoChinese recipe is an excellent evening snack made from left over Idlis. A south Indian recipe blended with Chinese gravy makes it a perfect combination which even kids enjoy eating. Being a South Indians, Idli is a healthy and convenient breakfast served with sambar or chutney on most of the days. Although the kids ďŹ nd Idli on its own boring, Schezwan

Idli is a favorite lunch item for the kids. I make the schezwan sauce and store it for ready use. Left over Idlis work fabulous for this dish and it also makes a fancy starter/appetizer. The cut Idlis or mini Idlis can either be fried or baked in the oven to achieve similar crispiness. You can also use an air frier. Since the Idlis are already cooked we don't have to leave them cooking in the spicy mixture for more than two minutes, else they are likely to lose their crispiness.

Schezwan Chilli Idli

Debit:

Recipe Type

Serves

SNACK

Ingredients

(shelled and diced)

– Bell pepper (diced) – Garlic

(ﬁnely chopped)

– Ginger – – – – – – – – –

(ﬁnely chopped) Green chillies (ﬁnely chopped) Tomato ketchup Schezwan sauce Soy Sauce White Vinegar Sugar Fried Idlis (small) Spring onions (to garnish) Salt as required

1 tbsp 1/2 1/2 1½ tbsp 1½ tbsp 2 1 tbsp 2 tsp 1 tsp 1 tsp 1 tsp 30 pcs

For Schezwan Sauce: – Dried Kashmiri red chilies – Garlic cloves – – – – – – – –

(ﬁnely chopped) Sesame oil Water Tomato paste White vinegar Soy sauce Black pepper Sugar Salt to taste

minutes

Cooking Time

minutes

Accounting Procedure: Instructions For Chilly Idli:

For Vegetables: – Oil – Onion

Preparation Time

50 pc 20 pc ¼ cup ½ cup 1 tbsp 1 tbsp 1 tsp ¼ tsp 1 tbsp

– Heat oil in a wok / pan, add onions and quickly stir fry. – Add garlic, ginger, green chilli, bell pepper and stir fry. – Add tomato ketchup, Schezwan sauce, soy sauce, white vinegar, sugar,

and mix everything well.

– Add fried Idlis and mix well the Idlis with the gravy. – Sprinkle some water, salt, spring onions and toss it to mix everything

well.

For Schezwan Sauce: – Soak the dried red chilies in warm water for 30 minutes. Then drain the

– – – –

–

water and grind the chilies and 10 cloves garlic to a smooth paste using 2 to 3 tablespoons water in a blender. Heat sesame oil in a skillet on medium heat. Once the oil is hot, add the chopped garlic and sauté until the raw smell goes away. Stir in the prepared red chili paste and cook for 1 to 2 minutes. Now add 1/2 cup water and tomato paste. Stir and cook for another minute or so. Add the vinegar, soy sauce, black pepper, salt and mix to combine. Add the sugar and mix. The sauce will become thin when you add in the sugar, keep cooking until it becomes thick again, around 2 to 3 minutes. Let the sauce cool completely and then store in a jar and refrigerate it.

Presentation of Financial Statement: Garnishing and serving: – Garnish Chilli idly with spring onion and serve hot – Enjoy the homemade schezwan sauce with your favourite snacks or

add it to noodles or rice for a quick and delicious meal!

Notes to Accounts: Cooking Tips – Idli can be deep fried or oven baked, or air fried using Air fryer – How spicy schezwan sauce would turn out would depend upon the

type of red chilies that you use. You may mix it with some regular spicy chilies and Kashmiri Chilies to tone up the spice levels. – The sauce should stay good in the fridge for couple of weeks.

From the Kitchen of

CA Praveen Jain

SVP-Investments VAMM Group SFO, DMCC

Story The first time I had the Salad was in Mumbai while on a work trip. We had gone to a Thai restaurant and the Manager suggested this salad for a vegetarian. I was skeptical about the taste of a raw papaya, but the first morsel changed my view. The explosion of hot tangy sweet flavors in my mouth made me fall in love with this Salad. This is one of the easiest recipes that can be made at home, including for those who are afraid of entering the kitchen! I often make this on weekends, and it has become one of my wife’s favourites. This is a sureshot recipe for husbands to win their wife’s heart!

Som Tam Salad Recipe Type

Serves

Starter

Debit:

Ingredients

Preparation Time

hour

Cooking Time

Nil

Accounting Procedure: Instructions

For Salad:

Preparing Salad

• Peanuts (roasted, roughly, chopped, unsalted) ¼ cup

• Shred Green Papaya – Peel the outer dark green skin of the Papaya. Either shred the Papaya using a cheese grater OR chop it manually using a knife OR cut the Papaya into long Juliennes. • Cut Carrots into juliennes. You can also shred the carrots. • Cut Cucumber and Snake beans into 1-2 inch lengths. • Soak all the cut vegetables in salted ice-water for about 25-30 minutes.

• Freshly squeezed lime juice 2 Tbsp • Chili sauce

1 Tbsp

• Palm sugar/ Jaggery

3 tsp

• Soya sauce

1 tsp

• Mango ginger (as substitute for garlic)

1 small piece

• Red or green small bird’s eye chili

• Green papaya

3 cups (1 large)

• Carrot

1 cup

• Cucumber

½ cup

• Green snake beans

½ cup

• Himalayan Pink Salt

¼ tsp

For Garnishing: • Cherry tomatoes, sliced in half

5 pieces

• Mint leaves

1-2

• Celery leaves

1-2

Preparing Dressing: • In a Pan, roast peanuts for 3 minutes till there are some dark brown spots. • Add Mango Ginger, Palm Sugar, Chili Sauce, Birds Eye Chili in a pestle and pound for 5 minutes till it turns into a paste. • Add Soya Sauce, lime juice and half of the roasted peanuts. Pound for 5 minutes. • You can also add the lime skin before pounding for extra ﬂavor (remember to remove the lime skin before serving). • Remove the vegetables from the ice-water and add to the pestle containing the dressing. Pound for another 5 minutes while mixing well.

Presentation of Financial Statement: Garnishing: • Serve the salad on a plate. • Add sliced cherry tomatoes and 1-2 mint leaves and celery leaves for garnish • Sprinkle the remaining roasted peanuts as garnish and Serve.

Notes to Accounts: Cooking Tips Ÿ Palm sugar/jaggery can be substituted with 3 tsp. light brown sugar Ÿ If using jaggery, soak for 15 minutes in water before adding to the pestle. Ÿ All the vegetables should be cut into thin slivers. Ÿ This will give a nice crunch to the Salad.

From the Kitchen of

CA Shweta Jain

Tax Compliance Ofﬁcer Xylem Inc.

Story Both Soya and Palak are full of healthy nutrients. This recipe is for those who crave for Tikkies and are not able to eat Deep fried Aloo Tikki due to health reasons. I personally got attracted to make it because of its health beneﬁts plus this can be eaten by any age group so all members of the family can enjoy the delicious Tikkies together. Best part is we don’t need a lot of preparation time. Whenever we crave for Tikkies, it can be made anytime. It is simple to make and yummy in taste.

Soya Palak Tikki Recipe Type

Serves

SNACK

Preparation Time

minutes

Cooking Time

minutes

Debit:

Ingredients

Accounting Procedure: Instructions

• Soya Chunks

1 bowl

• Soak Soya chunks in hot water for half-hour.

• Palak

1 bundle

• Chop Palak (Fine chopped) and wash it in water and

• Onion medium

(ﬁnely chopped)

• Capsicum medium

(ﬁnely chopped)

• Carrot

(ﬁnely chopped)

1 1 ½

• Bread Crumbs

2 tbsp

• Corn ﬂour

2 tbsp

• Olive oil

2 tbsp

• Green chili

(ﬁnely chopped)

• Red chili powder

(optional)

• Black pepper

3 1 pinch 1 pinch

• Salt as per taste

For Garnishing: • Coriander leaves • Lemon juice

1 tbsp 1 tbsp

let it dry.

• After half hour, squeeze out the excess water from

the chunks and grind the chunks in Mixer to make it a crumble paste. • Then mix the chunks, Palak and other vegetables in a bowl. Add the spices, corn flour and bread crumbs and mix them well. • Equally distribute the mixture in small portions. • Take a non-stick Pan and pour olive oil or any other oil. Heat the pan at medium flame. • In the meantime start making tikki pieces from that mixture and keep it ready. • Once the Tikkies are ready, put them in the pan and let it cook for a while. • Grease the Tikki with oil on the top and flip it after 5-7 min and cook from other side as well. • The Healthy Tikkies are ready.

Presentation of Financial Statement: Garnishing: • Garnish with coriander and lemon juice.

Notes to Accounts: Cooking Tips • Enjoy with spicy chutney and ketchup.

Story From the Kitchen of

CA Sheetal Soni

Partner MI CAPITAL and MI CONSULTING

I studied in Mumbai and travelled back home to Rajasthan by train during the vacations. Since there were no direct trains to my hometown, I changed trains at Ratlam Station early in the morning. Invariably without fail, I used to have poha for breakfast from a miniature shop called “Indori Poha Wala”. After that, for 15 years, my mom, wife and I have tried to make a perfect Indori poha, but it was a challenge until very recently. I always felt something missing despite trying the 100th time. A few years back, I met a senior Chartered

Accountant, who once worked in Indore and lived in the same building as ours. He invited us for breakfast and guess what? To my pleasant surprise, Indori poha awaited us on the table. As I stuffed my mouth with the Poha, I asked him my burning question: How to make the perfect Indori Poha. His answer was very simple: “More you steam, better the poha”. I expected him to say something further, but there was silence. He repeated the same thing, leaving me confused and he didn’t say anything else further!!! I ﬁnally understood that the steam is integral in giving the poha it’s authentic taste!

Steamed Poha Recipe Type

Serves

SNACK

2-3

Debit: Ÿ Thick Rice Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ

ﬂakes (Poha) Peanuts Coriander leaves Curry Leaves Lemon Potato Water Turmeric Powder Jeera Oil Sugar Salt (to taste) Green chili Pomegranate Namkeen Sev Jeerawan (special masala-optional) Butter

Ingredients 4 cups (300 gms) 2 tbsp 2 tbsp 4-5 1 2 4 tbsp 1 pinch 1 tsp 2 tsp 4 tsp 2 2 tbsp ½ cup

Preparation Time

minutes

Cooking Time

minutes

Accounting Procedure: Instructions Ÿ Take poha of medium thickness. Wash it and

drain out water instantly.

Ÿ Add sugar, little salt, turmeric powder, 1 spoon

Butter and coriander leaves and place the POHA in a Steam Cooker and let it steam for 8 to 10 minutes Ÿ Parallelly, take a frying pan and add 2 spoon of cooking oil, little jeera, peanuts, chopped potato, green chillies, and if you like you may also add little chopped onions in it Ÿ Add butter and let it cook for 5-8 minutes. Add water as appropriate (tip: you may add butter after potatoes are soaked with water) Ÿ Add the stir fried contents in the steamed POHA and stir it.

Presentation of Financial Statement: Garnishing: Ÿ Garnish with coriander leaves, Namkeen and

2 tbsp

Pomegranate and serve hot

Notes to Accounts: Cooking Tips Ÿ Steam POHAs, but at the same time don’t over-

steam it in a closed pan, allow the steam to pass every few minutes (don’t steam it like a steam cooker). Ÿ Steaming poha is an art, getting it right may take few attempts.

From the Kitchen of

CA Sangeetha Nahar

Story Nature is called mother the most coveted title for a reason. She provides us with nutrients in form of the vegetables. Over the years vegetables and fruits have become my lifeline. Keeping it simple with minimum modification is the mantra. This recipe is a crunchy salad filled with nutrition and natural flavours.

Managing Executive Member ICAI, Dubai Chapter

Stir fry Sprouts & Veggies Salad Recipe Type

Serves

Starter

2-3

Preparation Time

Cooking Time

minutes

Debit:

minutes

Ingredients

• Bean Sprouts (rinsed in water)

1 cup

• Veggies (cut into thin strips)

1 cup

Broccoli, Zucchini, coloured capsicum • Spring onions chopped

• Minced garlic

1 tsp

• Soya sauce

1 tbsp

• Peri peri sauce

1tbsp

• Olive oil

1 tbsp

• Salt to taste

Accounting Procedure: Instructions • Heat the olive oil in a pan. • Add garlic and then the veggies. • Stir on high heat till they are almost done • Add soya sauce, peri peri sauce and salt. Stir well • Add the bean sprouts and mix well • Cook for 2 mins and remove from ﬂame • Plate the stir fry Salad and garnish with spring onion greens.

Notes to Accounts: Cooking Tips • You can add more veggies as per your choice

From the Kitchen of

CA Anita Manglik

Partner AAAM Accountants

Story When my girls liked the pasta made by my friend, I had to learn and perfect it! I was ďŹ&#x201A;abbergasted when my friend told me it has a desi tadka from our favourite masala dabba. I decided to try it myself and my daughters and their friends were head over heels in love with it on their ďŹ rst taste. Both my

daughters have an age gap of 4 years and I feel they are already a generation apart. So, my daughters and their friends, representing two different generations were so madly in love with my pasta that I had to pack 6 lunch boxes in the morning whenever, quite often rather, I made this pasta. One box each for the daughters and rest for their friends!

Tadka Pasta Recipe Type

Serves

SNACK

Debit:

Ingredients

– Pasta – Oil – Ginger, grated – Garlic – Onion, chopped – – – – – – – –

2 bowls 1 tbsp 1 inch 3 cloves 1

medium Carrot, chopped 1 Capsicum, chopped 1 1/2 Tomato puree, readymade 1/2 cup Turmeric powder (Haldi) 1/2 tsp Red chillies, less spicy version 1/4 tsp Garam masala 1/2 tsp Salt (to taste) Oregano (as per taste)

Preparation Time

minutes

Cooking Time

minutes

Accounting Procedure: Instructions – Boil pasta with salt and little oil – Leave it al Dante – Heat oil in a deep wide pan. Fry chopped garlic,

– – – – –

–

chopped onion and chopped ginger. Sauté till your kitchen is ﬁlled with nice aroma. Add chopped carrot, sauté till it’s a little cooked. Add chopped capsicum. Stir all till they are cooked yet crunchy. Add tomatoes puree now and sauté for a few more minutes. Time to open your magical Indian masala dabba loaded with all the health beneﬁts for Desi Tadka. Add haldi, red chillies and garam masala. Stir a little more so all masala with tomato puree are well absorbed in vegetables. Add boiled pasta and sauté

Presentation of Financial Statement: Garnishing – Garnish with oregano or Italian herbs to give it an

Italian ﬂavour.

Notes to Accounts: Cooking Tips – Capsicum should be more in quantity than onion

and carrot

– Readymade store bought puree gives more taste

and adds to colour

– Different colour bell peppers give more variation

in taste – More garlic makes it more ﬂavoured

From the Kitchen of

CA Monika Agarwal Story

Commerce Teacher, Mayoor Pvt. School, Abu Dhabi

My dad stopped buying packaged tomato ketchup the moment he learnt how they are made of poor quality of tomatoes, extensive use of preservatives and unhygienic conditions. That's when we started

making it at home and an average of 3-4 Rooh afza sherbetâ&#x20AC;&#x2122;s glass bottles ďŹ lled every 6 months! Give the taste of healthy tomato ketchup to your kids to enjoy with your homemade burgers and pakodas!

Tomato Ketchup Serves

Recipe Type

Condiment Debit: – Tomato

Ingredients

2 kg 30 gms – Ginger 30gms – Mint leaves (optional) 50 gms – Cloves 4 – Cardamon 4 – Tej patta (Bay leaves) 1 – Cinnamon ½ inch – Salt 1½ tbsp. – Sugar 200 gms – Kashmiri lal mirch 1 tsp – Acetic Acid 1½ tbsp – Sodium Benzoate 1 tsp – Water 1 cup – Green chilly

Preparation Time

litre (approx)

minutes

Cooking Time

hours

Accounting Procedure: Instructions – Cut the tomatoes roughly in small pieces and – –

–

– – –

– – – –

put them in a container. Grind green chillies, ginger, and mint leaves into a paste in a grinder. Place the tomatoes container on gas stove adding a cup of water, dry spices and the Grinded paste (as above). Keep stirring every 10 minutes, so as not to burn the content at the bottom of the container. When the tomatoes become tender, turn off the gas Grind them. Strain the paste to get the Puree Now place the puree on gas stove on mild ﬂame. Keep stirring until you get the thick consistency of a Ketchup Add salt, sugar and red chilli as per your taste – stir for another 15 minutes Turn off gas and let it cool completely. Add preservatives - sodium benzoate, and acetic acid and mix well Use a funnel and pour the tomato sauce in a glass bottle and store.

Presentation of Financial Statement: Serving – Store the tomato ketchup for a long time to

serve it with evening fritters and snacks

From the Kitchen of

CA Avantika Bardia

Founder Partner R S M A Consultants

Story I heard a lot about Khao Suey from my mom as it is my brother’s recent favourite dish. Being an avid chef that she is, she tried it at home and always insisted that whenever I visit India the next time, she’ll cook it for me. My mom, who always has a very keen interest in learning new things, has passed on a few of her genes to me with respect to cooking. Being a working woman, I have limited time to focus on my hidden skills.

The sudden lockdown gave me a lot of time to experiment a variety of dishes that were on my to do list. Initially, I was a bit skeptical on “how will the coconut milk taste”, “will everyone like it or not”, and all sorts of questions cropped up! However, I could make it in a jiffy and it instantly gelled with my taste buds. Now it is on my quick cooking list. Whenever I am short of time and want a change from routine food, Khao Suey is the ﬁrst name to pop!!

Veg Khao Suey

Debit:

Recipe Type

Serves

Starter

3-4

Ingredients

• Noodles

minutes

Accounting Procedure: Instructions Preparation:

1/2 litre 1/2 cup 2 tbsp 1 tsp

Cooking:

1 tsp 1tsp To taste 1 tsp 1 tsp

1/2 cup 1/2 cup 1/2 cup 1/4 cup 1/4 cup 1/2 cup 2 cloves 1 tsp

For Garnishing: • Peanuts • Fried onions • Fried ginger • Fried garlic • Spring onion (fried optional) • Oregano • Chili ﬂakes • Lemon slices

minutes

• Dice all the vegetables into small pieces and keep aside. • Place a pot of water to boil and add noodles when the water starts boiling. • Once cooked, strain excess water, place the noodles on a tray and drizzle some oil over it.

Vegetables: • Broccoli • Mushrooms • Carrot • French Beans • Baby corn • Onions • Garlic • Ginger

Cooking Time

500 gms

Khao Suey Soup: • Coconut milk • Curd/Dahi • Gram ﬂour • Turmeric (haldi) powder • Coriander (dhania) powder • Red chilli powder • Salt • Olive oil • Cumin seeds (jeera)

Preparation Time

½ Cup ½ Cup 2 Tbsp 2 Tbsp 2 Tbsp 1 Tbsp 1 Tbsp few

• Heat olive oil in a pan. • Add cumin seeds, garlic and ginger. Sauté until the garlic turns light brown. • Add the chopped onions and sauté for 1 minute. Add all the vegetables and sauté for another 2-3 mins. • Add the haldi Powder, dhaniya Powder, red chilli powder & salt. Mix well. • Add the gram ﬂour and mix well to coat all the vegetables. • Pour the coconut milk into the pan. • Boil until it gets a soupy consistency. • Remove the pan from the stove and mix curd to the curry.

Presentation of Financial Statement: Garnishing: • Roll the noodles in a fork and put them in the centre of the deep dish bowl. • Pour Khao Suey soup on the noodles • Top it up with peanuts, fried onions, fried ginger, fried garlic, spring onion, oregano & chili ﬂakes. • Place a lemon slice. Serve hot!!

Notes to Accounts: Cooking Tips • Constantly stir the coconut milk so that no lumps of gram ﬂour are formed. • Accompaniments can be used according to taste and liking. • Noodles can be replaced with jasmine or sticky rice • The vegetables listed in the recipe can be replaced with vegetables of your choice.

From the Kitchen of

CA Shreya Ganatra

Homemaker-Exploring new ways of cooking healthy cuisines

Story As a foodie and health conscious person, I always look for healthy alternative of popular street food that does not compromise on taste and at the same time keeps the calorie intake in check. During my weight loss journey, I was always on a quest to look for recipes which will satisfy my taste buds and staying guilt free. This way, I managed to lose 14 kg in about four monthsâ&#x20AC;&#x2122; time. Thatâ&#x20AC;&#x2122;s how this healthy version of pattice was invented.

Vegetable Black Chana Ragada Pattice Recipe Type

Serves

Starter

Debit:

Ingredients

For Ragada: 1 cup 1/2 tsp 1 tsp

For Garnishing: • Coriander mint chutney • Dates chutney • Finely chopped onion • Finely chopped tomato • Finely chopped fresh coriander leaves • Lemon

minutes

Cooking Time

Soaking Time

minutes

6-8

hours

Accounting Procedure: Instructions For Chana Pattice:

For Chana Pattice: • Black chana 1-1/4 Cup • Carrot (medium size) 1 piece • Beetroot (medium size) 1 piece • Spring onion 1 bunch • Ginger chilli paste 1 tsp • Olive oil 2 tsp • Red chilli powder 1 tsp • Turmeric powder 1/2 tsp • Coriander powder 1 tsp • Cumin powder 1/2 tsp • Chat masala/ 1/2 tsp Dry mango powder • Garam masala 1/4 tsp • Salt to tste • White peas • Turmeric powder • Red chili powder • Salt to taste

Preparation Time

3 tsp 3 tsp 1 small 1 small

Ÿ Soak black chana in warm water for 7-8 hours. Ÿ Cook the soaked chana in pressure cooker on medium ﬂame for 4 to

5 whistles.

Ÿ Remove extra water from the cooked chana when it cools down and Ÿ Ÿ Ÿ Ÿ

coarse grind it in a mixer grinder (use 2-3 tsp of water if required). Transfer the mixture in a mixing bowl and add grated carrot, grated beetroot, ﬁnely chopped spring onion and remaining dry ingredients. Mix it well and allow it to rest for 10-15 minutes. Roll them into the shape of pattice with size of your choice. Keep them aside. Grease the tawa / grill pan with olive oil and place it on medium ﬂame. Place pattice on grill pan and cook it till golden brown then turn them to cook on other side. Remove and keep aside.

For Ragada: • Soak white peas in warm water for about 6-8 hours. • Transfer the soaked peas to a pressure cooker. Add salt, turmeric powder and water. Cook it on medium ﬂame for about 8-10 whistles. • Once it cools down, open the cooker and add water if ragada looks too thick. Then add chilli powder and mix it well on medium ﬂame for 2-3 minutes.

Presentation of Financial Statement: Garnishing: • Transfer two pattice on a serving plate. Add ragada on top. • Garnish with coriander mint chutney, dates chutney, onions, tomatoes and coriander leaves. • Finally squeeze some lemon juice on top and serve.

Few 1/2

Notes to Accounts Cooking Tips: Ÿ You can enjoy pattice alone. Serve it hot with coriander mint chutney and date chutney. Enjoy as a tea

time snack.

Ÿ The extra water from the cooked chana can be kept aside for other cooking uses. Ÿ Any other vegetables of your choice can also be added to enhance the ﬂavour of pattice as per your liking. Ÿ Water which was used to soak black chana can also be used to cook ragada if required.

From the Kitchen of

CA Trishna Shah

Risk Advisory Services Ardent Advisory & Accounting

Story Growing up in India with a family with super enthusiastic mom to cook every recipe possible and an elder sister to help mom all the time, I hardly entered the kitchen when I had any craving. Life in Dubai is hectic is what I realized after living here for a year. Even during the lockdown, it is not easy to get breaks to cook elaborate meals during the day, with the

sheer number of meetings and calls happening. So coming up with recipes which are quick to make and help me satisfy my cravings are always on my radar. A healthy recipe is an icing on the cake. During this time, suji became my go to ingredient. It cooks quickly, doesn't require too much fussing over and works with a variety of other ingredients. This combines into my recipe with Suji and vegetables.

Vegetable Suji Balls Recipe Type

Serves

SNACK

Debit:

Ingredients

– – –

– – – –

semolina, coarse Oil Chilli, ﬁnely chopped Vegetables Carrot, Capsicum, Beans, Peas Ginger, ﬁnely chopped Water Salt Coconut, grated

– Oil – Cumin / Jeera – Urad dal – Chana dal – Cashew / Kaju – Curry leaves – Dried red chilli – Turmeric – Kashmiri red

chilli powder – Salt – Coriander – Lemon juice

minutes

Accounting Procedure: Instructions – Pour 2½ cup water.

1 cup 3 tsp 1 pc

– Also, add salt and coconut. Mix well. – Add Vegetable as per your taste – Carrot, Capsicum,

Beans, Peas

– Get the water to a rapid boil. – Keeping the ﬂame on low, start adding roasted rava

1 cup

–

1 inch 2½ cup ½ tsp ¼ cup

–

For Tempering: – Mustard

Cooking Time

– In a large kadai heat 3 tsp oil and saute chilli and ginger.

For Suji Balls: – Rava / suji /

Preparation Time

– – – –

3 tsp 1 tsp ½ tsp ½ tsp ½ tsp 5 halves few 1 ¼ tsp ¼ tsp ¼ tsp 2 tbsp 2 tsp

slowly, stirring continuously. Cover and cook for 3 minutes or until the rava turns soft and ﬂuffy. Knead the dough for 5 minutes and prepare small balls. Steam for 10 minutes. Further in a large kadai heat 3 tsp oil and add tempering ingredients. Now add turmeric, chilli powder and salt. Add the steamed rava balls and mix gently.

Presentation of Financial Statement: Garnishing – Garnish with coriander and lemon juice. – Enjoy suji / rava vadas with spicy chutney.

Notes to Accounts: Cooking Tips – Roasting rava is optional, however, it surely helps in

making soft and ﬂuffy balls.

– Suji vadas taste best when prepared in small bite-size

balls.

Story From the Kitchen of

CA DHARMAJAN PATTERI

Director AFS Auditing

Traditionally, each Indian home has a set of breakfast menu, depending upon the region /states your grandparents belong to! Breakfasts at my grandparent’s home were not different! However my grandma used to improvise their grandchildren’s meals with something unusual each day. For me, an authentic family Upma recipe was not that impressive except for the chana dal and urad dal in it. Upma was one evening snack for kids, with some additional ingredients like nuts, vegetables and sometimes even fruits which blended perfectly with the not so glamorous

traditional upma. The kid in me got curious about these innovations and combinations. When the lockdown started and I was forced to cook myself thanks to the restrictions on outside food, I looked for easy to cook nutritious meals. My favourite, upma, was my ﬁrst choice with fresh cut vegetables, dry fruits or nuts, something new or everything that blended with my taste and I could eat this without a side dish. This recipe is Veg Rava Upma with Nuts, inspired by my Grandma's tricks! Use your imagination and improvise, you get a fantastic, light and hearty one pot meal!

Vegetable Upma Recipe Type

Serves

SNACK

3-4

Debit:

Ingredients

• Rava (roasted)

1 cup

• Oil

2 tsp

• Mustard seeds

½tsp

• Cashew nuts

5 -7

• Almonds

5-7

• Golden raisins

15-20

• Onion,

ﬁnely chopped

• Tomato,

ﬁnely chopped (seedless)

• Ginger, grated • Peas

1" piece

• Chopped carrots

¼ cup

• Chili powder

¼ cup ½ tsp

• Turmeric powder ¼ tsp • Salt to taste • Water

For Garnishing: • A few cashenuts • Coriander leaves,

chopped,

minutes

Accounting Procedure: Instructions • Heat oil in a pan and add mustard seeds. Add the

cashew nuts and almonds • When the nuts turn little brown and the mustard

seeds splutter, add the onions and ginger. Fry until the onions turn slightly brown. • Now add remaining vegetables and raisins • Add chili powder & turmeric powder. Mix well. • Add about 3 cups of hot water. • Cover it and cook until the vegetables turn soft. • Then lower ﬁre to sim and add the roasted rava

little at a time, stirring constantly to avoid lumps. • Continue to cook and stir well for another few

¼ cup

(fresh or frozen)

Cooking Time

• Open, add salt and mix well.

(fresh or frozen)

• Beans

Preparation Time

3 cups

minutes.

Presentation of Financial Statement: Garnishing • Garnish with ﬁnely chopped coriander leaves • Pan fry 3-4 cashews and garnish with it • Serve hot with vegetable sambar and coconut

chutney

Notes to Accounts: Cooking Tips • Boil the water separately to reduce cooking time • Try your favourite nuts to make it more yummy.

Opp. GPO, Karma, Dubai Tel.: +971 4 3973132 Damascus Street Dubai Tel: +971 4 3231485 AI Qasmia Street Sharjah Tel.: +971 6 5667430 ME 11, Musafa, Abudhabi Tel.: +971 2 6784242 Zayani Area, Abudhabi Tel.: +971 2 6784799 Email: sksdubai2006@gmail.com

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Main Course 73

From the Kitchen of

CA Nisha Rupani Story

Finance Manager Veesham Printing Press LLC

Handed down over generations, Aani ki sabzi is a classic Sindhi delicacy to delight your taste buds. This simple yet delicious vegetarian dish can be cooked with basic kitchen staples. I love eating and cooking Sindhi dishes and this one is my favourite. Hope you will enjoy it as much as I do!

Aani ki Sabzi Recipe Type

Serves

Main Course

Debit:

Ingredients

– Oil (to be mixed

to make dough)

1 cup 2-3 tsp

– Poppy seeds

–

(optional) 2-3 tsp Onion big (cut finely) 1 Green chillies (cut finely) 2 Fresh Coriander (cut finely) 1 tbsp Anardana (Grind coarsely) 2 tsp Salt as per taste Little water Oil for frying the cutlets

–

For Gravy:

– – – – – –

– Onions – – – – – – –

(chopped ﬁnely) Tomatoes (chopped ﬁnely) Green chillies Coriander leaves Coriander powder Turmeric powder Salt as per taste Oil

mins

Cooking Time

mins

Accounting Procedure: Instructions

For Cutlets:

For Cutlets: – Besan

Preparation Time

4 2 4 2 tbsp 2 tsp 1/2 tsp 2 tbsp

– Mix all the ingredients of the cutlet to make a dough.

Make it little tight. – Now make the cutlets in oval shapes (like ﬁsh) – Fry them in the oil on a medium ﬂame and when they turn light brown, take it out and keep it aside.

For Gravy: – Cook the onion in the oil on low ﬂame till they become

transparent and pink.

– You can add salt here – Add coriander powder, turmeric powder and again cook

for 2 mins.

– Add tomatoes to the onion and again cook till the oil

separates – Put the vegetable cutlets in the masala. – Sprinkle little water after adding cutlets and keep on very slow ﬂame for 15-20 mins so that the aroma of the masala gets into the cutlet. – Cover with the lid while cooking.

Presentation of Financial Statement: Garnishing – Add chopped coriander leaves towards the end.

Garnish generously.

Notes to Accounts: Cooking Tips – The Aani should be fried on medium ﬂame so that it is

crispy and it is cooked well from within as well – Adding poppy seeds in the cutlet preparation will make the cutlet crunchy, but it is optional – To get the best taste out of this dish, the gravy should be cooked on low ﬂame. – We are frying the Aani here but for people who are health conscious can choose to steam these cutlets for ten minutes instead of frying it.

From the Kitchen of

CA Rupali Khanwalkar Story

Self Employed

This is a traditional Maharashtrian non vegetarian recipe. The aroma and ﬂavour of roasted spices and a special masala known as Pathare Prabhu sambar masala gives the dish its authentic touch. Pathare Prabhu is the oldest Maharashtrian

community based in Mumbai. This masala is specially made for non-vegetarian recipes. It tastes equally yummy with chapati and steamed rice. It’s taste and aroma still remind me of leisure Sunday lunches with my family….hope you all enjoy making and eating it too!

Chicken Masala Recipe Type

Serves

Main Course

Debit:

Ingredients

– Dry coconut – Red chilies – Coriander seeds – Anise seed – Cloves – Cinnamon – Bay leaf – Cardamom – Onion roughly

chopped

2 tsp 1/2 cup 5-6 1/2 cup 2-3 7-8 1 big stick 1 piece 2-3 pcs 1 small

– Chicken – Onions roughly –

– – – – – – – – –

mins

Accounting Procedure: Instructions – In a pan, add oil and roast all the ingredients for the paste

– –

– – –

For Curry: – Oil

Cooking Time

Preparing the Curry:

For Paste: – Oil

Preparation Time

3 tbsp 1 kg

chopped 2 big Potatoes peeled and cut into big cubes medium sized 2 Ginger garlic paste 2 tbsp Cloves 3-4 Cinnamon 1 stick Water 3 cups Red chili powder 2 tsp Turmeric 1 tsp Asafoetida ½ tsp Garam Masala 2 tsp Salt to taste

–

except onion and coconut. After roasting, keep them aside and in the same oil roast the onion and coconut till the coconut turns medium golden brown. Grind all the above into a thick paste adding slight water and keep it aside. For curry, take oil in a vessel and put asafoetida, cloves, cinnamon, ginger garlic paste and sauté it till the raw aroma goes away. Add in the onion and sauté it till it turns pink Add the chicken in it and the other dry spices as mentioned above and sauté. Add water and let it cook for about 15 minutes When the chicken is 50% cooked add the potato cubes, add the paste and garam masala. I use the pathare prabhu sambhar masala for the curry. Let it boil further for about 10 minutes. Adjust the gravy according to your taste.

Presentation of Financial Statement: Garnishing – Serve with ﬁnely sliced onion, and lemon.

Notes to Accounts: Cooking Tips – If you do not have access to the Pathare Prabhu Sambar

Masala you may use Garam Masala in its place.

From the Kitchen of

CA Swati Gupta

Auditor Deloitte & Touche ME

Story Not a day in my childhood would pass without asking my mom, “What’s for lunch?” The best answer to hear from her always was “your favourite food”. One of my all-time favourite delicacies is Kadhi chawal, be it a plain or with pakoras. I grew up eating ﬂavorful and tangy kadhi with plain pakoras, its mesmerizing colour and simple ﬂavors bursting in my mouth, satisfying my eyes, tongue and stomach all at the same time. While I love kadhi chawal, my taste buds loves biryani too! In this

fast pace and innovative world, I realized that we all love to eat these traditional dishes but lack that time and patience to cook and satisfy our palates. There was this day when I had tons of work to ﬁnish and my taste buds were craving for some good food. When our stomach calls for food, our mind gives hundreds of options to feed it and that’s when the confusion started as to what to eat. I short listed kadhi chawal or biryani and the rest is history! I infused the two favorites and satisﬁed my all veins by serving a hot plate of kadhi pakora biryani!

Kadhi Pakora Biryani

Debit:

Recipe Type

Serves

Main Course

2-3

Ingredients

For Biryani – – – – – – – – – – – – – – – – – – – – – – – –

Rice (soaked for 30 minutes)1 cup Oil 1 Tbsp Ghee 2 Tbsp Ginger garlic paste 1 Tbsp Slit green chillis 2 Sliced onion (medium) 1 Fried onion-thinly sliced and fried 1 Chopped tomatoes (medium) 2 Coriander leaves ½ bunch Mint leaves ½ bunch Turmeric powder ¼ Tsp Coriander powder 1 Tbsp Garam masala 1 Tsp Kashmiri red chili powder (for colour) ½ Tsp Salt to taste Lemon juice 1 tbsp Saffron (kesar) 6-7 strands Cloves 2 Cinnamon stick 1 inch Green cardamom 2 Star anise 1 Peppercorns 4 Bay leaves 2 Black Stone ﬂower (for aroma) small piece

For Pakoda and Kadhi: Besan (gram ﬂour) Spinach / Palak (chopped) Onion medium Green chillis (chopped) Chopped coriander leaves Red Chilli Powder Salt to taste Hing / Asafoetida Ajwain / Carom Seeds Roasted Cumin Powder Water - As required for thick batter consistency – Oil to fry – Plain yogurt

– – – – – – – – – – –

1 cup 1 cup 1 2 ¼ bunch 1 tsp ¼ tsp ¼ tsp ½ tsp

Preparation Time

Cooking Time

mins

Accounting Procedure: Instructions Preparing Pakora: – To a bowl, add all the ingredients mentioned above for pakoras and add water little by – – – – –

little to form a thick batter. It should be similar to the consistency of bhajji batter that is neither very runny nor thick. Mix the batter for a minute using your hands. This will make the pakoras nice and soft. Meanwhile heat oil in a pan on medium heat to fry the pakoras. Once the oil is hot, mix the batter again for a minute using your hands and then start dropping the batter into the hot oil. Let it cook and turn golden brown from one side and then ﬂip and cook the other side. Make sure to cook on medium-low heat so that the pakoras cook nicely from inside too. Cook until pakoras are golden brown from both sides. Drain on a paper towel and keep them aside.

Preparing the Biryani: – – – – – – – – – – – – –

–

In a pot, heat the oil and 1 tablespoon of ghee together. Add in the whole spices and let it crackle for a few seconds. Add the onion and saute until light golden. When onion is about to be done, add ginger garlic paste and green chilis and cook for a minute until the raw smell vanishes. Add chopped tomatoes (keep 1/4th aside to be used later) and salt and cook for a few minutes until tomatoes are cooked well and oil starts to separate. Reduce the flame to low and add curd, turmeric powder, coriander powder, Kashmiri chilli powder and garam masala and stir it continuously until curd comes to boil. It’s important to keep stirring until first boil to avoid splitting of curd. Add chopped mint and coriander (keep 1/4th aside for later use) and cook for a few seconds, then add prepared pakoras and give it a nice stir with gentle hands. After a few seconds add water and you can now feel the presence of spicy masala kadhi in the pan. Let the water come to boil, add rice and top it up with remaining chopped tomatoes, lemon juice and fried onions (add 3/4th of the quantity) and cover the lid of the pot and cook the biryani on medium- low flame. Make sure to keep an eye on the pan every few minutes and stir it gently, mixing rice with a fork. Cook the rice until full water is evaporated and rice is 80% cooked. Turn off the stove, add remaining ghee, fried onion, mint and coriander leaves on top and cover the lid again for few seconds. For the dum, turn on the flame to low and place tawa on it. Place the rice pot on tawa, cover the pot with cotton cloth/aluminium foil and then place the lid on top. Let it dum for atleast 10 minutes on low flame. The remaining 20% of the rice will be cooked in this process. Turn off the flame. Let the biryani set for another 5 minutes.

Presentation of Financial Statement: Garnishing – Biryani is incomplete without the punch of mint in it, garnish it with chopped mint – For extended aroma, infuse few strands of saffron in hot milk and pour on top of the

¼ Cup

cooked rice.

– Serve the hot biryani with raita, pickle, salad and papad.

Notes to Accounts: Cooking Tips – Use a thick bottomed vessel and cook the biryani on low ﬂame, else the biryani might burn at the bottom.

– The quantity of water required to cook the rice depends of the type and quality of rice. Keep an eye while the biryani is cooking and adjust water accordingly!

From the Kitchen of

CA Archina Jattu

Finance Manager GHRDC

Story Dum aloo is a spicy curry usually made with baby potatoes and is widely popular in India. There are many ways to make it, the most famous of them being “Kashmiri Dum Aloo” originating from the Union Territory of Jammu & Kashmir and hence the name. The funny part though is that if you go to Indian restaurants they will have “Kashmiri Dum Aloo” on the menu and when you order it, you will get baby potatoes in a creamy onion-tomato curry, which is nowhere close to the authentic Kashmiri Dum Aloo recipe.

Authentic Kashmiri dum aloo has no cream, no tomato, no onion, no ginger and no garlic! It uses spice mixes and a liberal use of Kashmiri chilli powder from where it gets its bright red color and has very little Curry (gravy) to it. Since I belong to a Kashmiri family, my Mom used to prepare Kashmiri Dum Aloo on any special occasion. I still remember during my holidays after my 10th boards, on my mother’s birthday, I told my mom that I would prepare all the food, but she had to teach me. She gave me the full recipe of Dum Aloo & that was when I made Kashmiri Dum Aloo for the ﬁrst time!

Kashmiri Dum Aloo Recipe Type

Serves

Main course

3-4

Debit:

Cooking Time

mins

Ingredients Accounting Procedure: Instructions

• Baby potatoes

680 gm (14 in number)

• Oil (to fry the potatoes) • Mustard oil

2-2.5 tbsp

• Cumin seeds

1 ½ tsp

• Bay leaves

• Cinnamon stick

• Black cardamom

• Green cardamom

• Cloves

• Kashmiri Chilli powder

1 tsp

• Plain yogurt whipped

1 ½ tbsp

• Fennel powder

1 tbsp

• Ginger powder

½ tsp

• Salt to taste or to taste • Water

Preparation Time

1.5-2 cups

• Boil water in a large pan. Once it is warm, add the potatoes. • Once the water comes to a boil, switch off the ﬂame and cover the pan. Let it remain covered for around 15 minutes. • Then drain the water and peel the potatoes. The skin would come off easily. • Following this method, the potatoes would be perfectly boiled, just what you need for this recipe. • Now take a toothpick and prick the peeled potato all over. Pass the toothpick right through the potatoes and be careful not to break them while doing this. Repeat with all the potatoes. • Heat oil in a kadai/ pan on medium heat. Once the oil is hot, drop the potatoes in the oil carefully, one at a time. • Fry the potatoes until they are golden brown in colour from both sides. Drain on a paper towel. • Once the fried potatoes have cooled down a bit, take a toothpick and prick all the potatoes all over, again. • In another kadai or pan, heat 2 tablespoons of mustard oil on medium high heat. Once oil is hot, add cumin seeds, bay leaves, cinnamon stick, black cardamom, green cardamom and cloves. Saute for 1 minute. • Add kashmiri red chili powder (which is very different from regular chili powder so use the right one, kashmiri red chili powder gives the curry a vibrant red colour without adding heat) and whipped yogurt. Keep stirring until you see a bright red colour. • Add the fried potatoes into the pan. • Mix so that all potatoes are coated with the spice mix. • Add fennel powder, ginger powder, salt. Also add 1.5 to 2 cups of water and stir. • Cover the pan and let it simmer for 10 to 15 minutes on medium ﬂame or until the curry becomes thick and very little of it is left. • There isn’t much curry in Kashmiri dum aloo, so simmer it for around 10 minutes so that there is almost no curry/gravy left.

Notes to Accounts: Cooking Tips • Serve kashmiri dum aloo hot with rice or roti. • Authentic kashmiri dum aloo has no cream, no tomato, no onion, no ginger and no garlic!

Story From the Kitchen of

CA Rajiv Nair

Head of Corporate Banking Unit Leading UAE Islamic Bank

My best friend since childhood has always been my late mother, Usha R Nair and I am just a living memoir of my mother in every sense, at least that is what every person who has known my mother tells me! My mom and I had an age gap of just 20 years and the one of the key things that bound us together was our love for food. As a kid I was always around my mother in the kitchen when she cooked, as is for every child, their mom is the best cook! It was such a treat to watch her passionately cook and feed all of us. When she left me at the age of 53, I was very lost

initially but then I realized that I had mom around me, always talking to me. Her presence was more around me when I attempted cooking where I could hear her telling me this is less or do it this way, and I found my connection with mom back in the kitchen for her to always monitor me. The dish keema pav is special, since minced meat is something dad would not eat, so it was a lunch treat for mom and me. We would cook together and I played the role of an apprentice. What made it better was our awesome mother and son conversations. So, when I decided to make this dish, it was a chance to relive the moments with my mom!

Keema Pav Recipe Type

Serves

Main Course

Debit:

Ingredients

mins

Cooking Time

mins

Accounting Procedure: Instructions

Ÿ Minced Indian Mutton

Preparing the keema:

Ÿ Heat oil in the iron cast wide pan, add cumin seeds, bay

Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ

500 grams Onions finely chopped 2 large Tomatoes finely chopped 2 large Chillies finely chopped 5 green Ginger garlic paste 3 tbsp Green peas 1 bowl (50 grams) Sunflower Oil as required Cumin Seeds 1 tsp Bay leaves 3 Whole pepper 1 tsp Cardamom pods 5 Coriander powder ½ tsp Cumin powder ½ tsp Kashmiri Chilli Powder 1 tbsp Chilli powder 1 tsp Garam Masala powder ½ tsp Mother’s meat masala ½ tsp Boiled eggs for garnish 2 sliced Mint leaves chopped as required for garnish Coriander leaves chopped as required for garnish Salt as required Mumbai ladi Pav cut in to half and slightly made crisp with butter Iron Cast wide pan (trust me it changes the taste, for me it’s the magic pan)

Preparation Time

Ÿ Ÿ

leaves, pepper and cardamom. Once it starts crackling add onion and saute them till they are slightly golden brown. Now add the ginger garlic paste and green chillies. Once it starts releasing an aroma add the green peas and tomatoes and mix them well. Once the above is cooked for 5 minutes on a slow flame and the tomatoes turn soft, add coriander powder, cumin powder and both the chilli powders. Cook the above for apporoximately 8 mins on slow flame and then add the minced meat and saute it for approx 2 mins. Add water as required for the meat to cook. Once the meat is cooked and water dries, add the garam masala and meat masala and mix it well and keep it on slow flame for another 2 mins.

Presentation of Financial Statement: Garnishing: Ÿ Switch off the ﬂame and garnish it with Mint and

Coriander leaves. Slice the boiled eggs over the minced meat. Ÿ Ensure your pav is heated and buttered well to enjoy the accompaniment of the minced meat.

Notes to Accounts: Cooking Tips Ÿ If you are making keema for picnic or travel or camping,

add more oil while cooking.

Ÿ You can always remove an extra layer of oil from top

after heating but the oil layer on top protects food from spoiling. Ÿ You can make tasty samosas with leftover keema.

From the Kitchen of

CA Deepali Sutar Story

Managing Director Dynamic Solutions Management Consultancy

Kombadi Vade is one of the spicy combinations of chicken curry and bread from the Coastal region of Maharashtra. Kombadi means chicken and Vade is slightly spicy ďŹ&#x201A;avoured thick poori. This is one complete meal in itself. Whenever I make and eat this dish, it gives me the nostalgia of the sea breeze and greenery of the coastal Malvan region of Maharashtra.

Kombadi Vade Recipe Type

Serves

Main Course

Debit:

Ingredients

For Kombadi (Chicken Curry): Ÿ Chicken Ÿ Coriander leaves

chopped Ÿ Ginger Ÿ Garlic Ÿ Dry coconut Ÿ Ÿ Ÿ Ÿ Ÿ

(khopra) grated Whole dry red chilli Oil Onion chopped medium size Fresh Coconut grated Malvani masala

Vade ﬂour Salt to taste Turmeric powder Red chilli powder Oil to deep fry

Cooking Time

mins

Accounting Procedure: Instructions Preparing the curry: Ÿ Grind the coriander leaves into a paste along with ginger, garlic

800 grams 1/4th bunch 1 inch 4-5 cloves ½ coconut 4-5 4 tbsp 5 pieces 1 ½ cups 2 1/2 tbsp

For Vade: Ÿ Ÿ Ÿ Ÿ Ÿ

Preparation Time

2 cups 1/4 tbsp 1 tbsp

and green chillies keeping aside one tablespoon chopped coriander leaves for garnish, Marinate the chicken in this paste. Ÿ Dry roast grated dry coconut with whole red chillies in a thickbottomed kadai, remove, cool and grind into a ﬁne paste with half a cup of water. Ÿ Heat one-tablespoon oil in a pan, add three 3/4th of chopped onion, stir-fry till golden. Add fresh coconut, continue to cook on medium heat, stirring continuously till coconut also changes its colour to light brown. Cool and grind to a ﬁne paste with half a cup of water. Heat remaining oil in a handi, add remaining chopped onion and stir-fry till golden brown. Add the chicken pieces marinated in green paste and two cups of water and bring it to a boil. Ÿ Stir in dry coconut and red chilli paste and Malvani garam masala. Continue to cook for three to four minutes on medium heat. Add the fresh coconut and onion paste and cook further on medium heat for three to four minutes, stirring frequently. Reduce heat and simmer for three to four minutes. Add salt and mix thoroughly.

Making the Vade: Ÿ Take the vade ﬂour in a bowl. Add salt, turmeric powder and

red chilli powder and mix well. Make a well in the centre and pour two tablespoons of oil into it. Slowly mix in the flour. Add enough warm water and knead into a firm dough. Ÿ Make marble sized balls. Take a piece of banana leaf and lightly grease it. Place the dough ball over it and lightly press and spread with the fingertips to a puri. If you do not have a banana leaf, grease your palms generously and spread the dough on your palms to form a puri. Heat sufficient oil in a kadai and deep-fry the vade on medium heat till golden.

Presentation of Financial Statement: Garnishing Ÿ Garnish with coriander leaves. Ÿ Serve with sliced onion and lemon.

Notes to Accounts: Cooking Tips Ÿ Vade ﬂoor and Malvani masala is available in Al Adil store in

UAE, one can use chakli bhajani as well for making vade.

From the Kitchen of

CA Harikishan Rankawat

Managing Partner of RNG Auditors Treasurer at ICAI (Dubai) Chpter

Story “Lao re lao bhai aaj toh lauki ra dhokla baniyaan hai!” my father exclaimed in Marwari. The fresh ﬂavours carry nostalgia from childhood of piping hot dhokla prepared by my mother’s humble hands. During my teenage years, my mother trapped me in the kitchen to cook this Sunday tradition. Ten years later, I was grating lauki and stirring the kadhi for my mates at my Mumbai ﬂat.

Lauki Ke Dhokle and Kadhi Recipe Type

Serves

Main Course

Debit:

Oil Mustard Seed Sesame Seeds Hing Onion (Chopped) Green Chilli (Chopped) Ginger Paste Kashmiri Chili Powder Salt Turmeric Powder Coriander Powder Water

3 tbsp 1 tsp 2 tsp Pinch 1 2 ½ tsp 1 tsp ½ tsp ¼ tsp 1 tbsp 1 Cup

For Kadhi: – – – – – – –

hour

Sour Curd Besan Red Chilli Powder Turmeric Powder Salt Coriander (ﬁnely chopped) Water

1 Cup ¼ Cup ½ tsp ½ tsp ½ tsp 2 tbsp 3 Cups

– Firstly, in a large mixing bowl, take all the ingredients listed and knead the dough well

– Now, take a large ball sized dough and make a long cylindrical shape by rolling it with hands

– Cover and steam for 20 minutes and let it cool, thereafter slice into small cylindrical shapes of dhokla

– Further in a Kadai heat 3 tbsp oil, mix mustard seed, hing, sesame seeds and wait for it to crackle

– Add green chili, ginger paste and chopped onions. Let the onions sauté over medium-high heat until tender

– Mix kashmiri chili powder, salt, turmeric powder and coriander powder – Add water and mix it well – Thereafter, add sliced dhokla in it.

For Kadhi: – – – – – – – – – – – –

Firstly, in a large mixing bowl, take sour curd and mix besan. Add turmeric powder and chilli powder Whisk smooth making sure the besan combines well with curd without lumps Add 3 cups of water and whisk well Pour the besan mixture in a large kadai and stir for 5 minutes on low ﬂame until the mixture comes to a boil else the curd might curdle Add salt and mix well Boil for 20 minutes After boiling well, raw smell of Kadhi disappears and thickens slightly In a separate kadhai, heat 2 tbsp ghee. Once the ghee turns hot, add Mustard, a pinch of hing, few curry leaves Now add green chili, garlic paste and chopped onion Cook until onion gets soften and now add turmeric powder, kashmiri chilli powder and Salt. Stir till the tempering splutters Now pour the tempering over Kadhi

Presentation of Financial Statement: Garnishing – Garnish dhokla and kadhi with ﬁnely chopped coriander leaves – Kadhi is ready to be served hot along with hot Dhokla

For Tempering Kadhi: – – – – – – – – – –

hour

For Dhokla:

Flour 1½ Cups Lauki (Grated) 2 Cups Besan ¼ Cup Suji ¼ Cup Red Chilli Powder 1 tsp Turmeric Powder ½ tsp Salt 1 tsp Cumin Seed 1 tsp Oil 1 tbsp Baking Soda ½ tsp Coriander (ﬁnely chopped) 2 tbsp

For Tempering Dhokla: – – – – – – – – – – – –

Cooking Time

Ingredients Accounting Procedure: Instructions

For Dhokla: – – – – – – – – – – –

Preparation Time

Ghee Mustard Seed Hing Onion (Chopped) Garlic Paste Green Chilli (Chopped) Kashmiri Chili Powder Salt Turmeric Powder Curry Leaves

2 tbsp 1 tsp Pinch 1 1 tsp 1 ½ tsp ½ tsp ¼ tsp 4

From the Kitchen of

CA Shivali Ruparelia Story

Asst. Manager Al Masraf Bank

I love the Methi Pulao that my mom and grandma cooked for me as a child. I learnt this recipe from my mom. Even now, whenever I visit her, I make sure that she cooks Methi pulao at least once in my trip. It is very close to my heart, and each time I savour the dish, I am transported back in time!

Methi Pulao Recipe Type

Serves

Main Course

Debit: – Basmati rice

(cooked)

– Potato (Julienne – – – –

– – – – – – – – – – – – – –

Preparation Time

mins

Cooking Time

mins

Ingredients Accounting Procedure: Instructions 2 bowls

style cut) 1 medium Onion (Julienne style cut) 1 medium Capsicum (Julienne style cut) 1/2 Green peas ½ cup Fresh methi leaves (Fenugreek)-ﬁnely chopped 1 bunch Garlic paste 1 tbsp Ginger and green chili paste 1 tbsp Bay leaf 1 Cashew nuts 6-8 Cloves 3 Black peppercorns 3 to 4 Cinnamon stick 1 inch Star anise 1 Jeera (cumin seeds) 1 tbsp Biryani masala 1 tbsp Cooking oil 3 tbsp Ghee 1 tbsp Sugar 1 tbsp Fresh coriander-ﬁnely chopped for garnishing

– In a pan heat cooking oil and ghee, add cloves, black pepper,

cinnamon, star anise and bay leaf.

– Add jeera (cumin seeds) - make sure it does not burn – Add cashew nuts – Add garlic paste. Let it cook and keep stirring – Add onions, potatoes and green-peas. – Add salt and ginger garlic & green chili paste and keep

stirring it for a couple of minutes. You may cover it with a lid.

– Once potatoes and peas are cooked, add capsicum and

chopped methi leaves.

– Add sugar and Biryani Masala. – Once everything is cooked properly, add cooked rice to it

and mix it well with vegetables

– Let the ﬂavors of vegetables mix with rice for a few minutes.

You may cover it with a lid and stir it after regular intervals. – Let it cook for a few minutes and our Methi Pulao is ready to be served. – Garnish it with chopped fresh coriander.

Presentation of Financial Statement: Garnishing: – Garnish the pulao with onion rings & salted cashews.

Notes to Accounts: Cooking Tips – Methi pulao goes well with kadhi, salad and papad.

From the Kitchen of

CA Sejal Shah Story

Audit Manager Numerica Chartered Accountants

This has always been our preferred menu for dinner on Thursdays. This is best enjoyed with a glass of red wine and a good movie. I vaguely recall eating it for the ďŹ rst time during my visit to Canada in 2011. I am a foodie with love for Indian food. Cooking is my passion, and I love to experiment with ingredients. I explore recipes but ultimately create my own

versions with blind measurements. Mexican Vegetarian Enchiladas is one of those recipes. It is neither a personal favourite nor my signature dish, but it looks attractive and tastes delicious. I penned it down on popular demand. As a delicacy, it is very easy to prepare but calls for advance planning. Itâ&#x20AC;&#x2122;s worth spending time for those who are foodies and still look for healthy options.

Mexican Enchiladas Recipe Type

Serves

Main Course

Debit:

Ingredients

Preparation Time

mins

Cooking Time

mins

Accounting Procedure: Instructions

For Tortilla:

Tortilla:

Ÿ Yellow corn ﬂour (makai ka atta) Ÿ Plain Flour Ÿ Salt Ÿ Oil

Ÿ Mix corn ﬂour, plain ﬂour, salt and oil in a bowl. Ÿ Knead a slightly tight dough using warm water and keep it aside for half an hour. Ÿ Divide into equal balls and roll thin tortillas. Roast both the sides on tawa, similar to rotis and allow it to cool.

1 ½ cup 1 cup To taste 3 tsp

For Stufng: Ÿ Black Beans- soaked for 4-5 hours 1 cup Ÿ Mozzarella Cheese-Grated 1 cup Ÿ Cabbage (shredded) 2 cups Ÿ Bell peppers Red, green, yellow 1 cup each Ÿ Lettuce (chopped) 1/2 cup Ÿ Spring onions (chopped) 1/2 cup Ÿ Zucchini 1 cup Ÿ Onions (Chopped) 2 small Ÿ Ginger & Garlic (Chopped) To taste Ÿ Green chilies To taste Ÿ Tomato or chili ketchup 1 tbsp Ÿ Oil 1 tbsp Ÿ Mixed herbs 2 tsp Ÿ Red chili powder To taste Ÿ Black pepper To taste Ÿ Salt to taste To taste

For Accompaniments Guacamole: Ÿ Avocado, very ripe Tomatoes Green bell pepper Onion (Small) Green chilies

1 piece 2 pieces 1 piece 1 piece 1 or 2

Ÿ Preheat the Oven at 180°C for 10 minutes. Ÿ Sprinkle some grated cheese on the folded Tortillas and bake for 15 - 20 minutes, until bubbly and hot.

Serve: Ÿ Garnish with lettuce and spring onion greens. Ÿ Serve it with guacamole, salsa dip, tomato sauce and sour cream. Ÿ Mash the avocado and immediately add some lime juice and salt to prevent oxidation. Ÿ Add some ﬁnely chopped onion, chili, spring onion greens for extra ﬂavours and mix well.

Salsa dip:

1 small container

Ÿ Garnish with grated cheese, some ﬁnely chopped lettuce, basil leaves and spring onions.

For Garnish: Ÿ Lettuce Ÿ Spring onion greens Ÿ Basil leaves

Bake:

4 pieces

Sour Cream: Ÿ Sour cream (store-bought)

Ÿ Take a tortilla and spread a little tomato sauce. Ÿ Add stufﬁng to the centre and sprinkle some grated cheese. Ÿ Fold one side of the tortilla. Spread some tomato sauce on the folded side and stick the other side of the tortilla over it.

Boil the tomatoes, peel and ﬁnely chop. Roast a green bell pepper on gas till it turns black and ﬁnely chop. Chop some green chilies and onion. Sauté onion and green chilies in 1 tsp oil. Add roasted bell pepper, salt and red chili powder to taste. Ÿ Add this mixture to the chopped tomatoes and mix well.

Tomato Sauce: Ÿ Red Tomatoes

Fold Enchiladas:

Guacamole:

Salsa dip: Ÿ Ÿ Ÿ Ÿ

Stufng: Ÿ Pressure cook the black beans with little salt for 3-4 whistles. Ÿ Heat oil in a pan over medium heat. Add onion and cook for 2 minutes. Add ginger, garlic and cook until fragrant, for about 1 minute. Season with green chilies. Ÿ Add cabbage, zucchini, bell peppers, beans and all the spices. Sauté for 1-2 min. Keep the vegetables crisp and do not cook completely. Ÿ Remove the mixture from the ﬂame and add lettuce, spring onion and tomato ketchup. Mix well and keep the stufﬁng aside to cool.

1/2 cup ½ cup Few

Ÿ Ÿ Ÿ Ÿ

Presentation of Financial Statement: Garnishing Notes to Accounts: Cooking Tips Ÿ Ÿ Ÿ Ÿ

Black beans can be substituted with kidney beans Chop the basil leaves to enhance the ﬂavour Salsa Dip can be stored in an airtight container in the fridge for 4-5 days. Store bought tortillas (Corn/Wheat/plain) can be used instead of homemade tortillas

From the Kitchen of

CA Rajiv Hira

Director RHMC Management Consultants.

Story Daughters are the life of any father. Typically on a lazy day, my daughter wants me to cook something interesting and refreshing. She loves my dishes as they taste unique thanks to my experiments, and most of the time, the result is better than the previous one. There are days when I am not able to meet her expectations, but she always motivates me with honest feedback. This dish does not take much time and provides a unique mix of ďŹ&#x201A;avours from different combinations that we love to try.

Mixed Vegetable Pulao with Raita Recipe Type

Serves

Main Course

Debit:

Ingredients

Preparation Time

minutes

Cooking Time

minutes

Accounting Procedure: Instructions

For Vegetable Pulao:

For Pulao:

• Basmati rice • Medium sized onions (diced) • Cloves of garlic (minced) • Ginger (diced) • Green chillies (ﬁnely chopped) • Medium sized tomatoes (chopped in big pieces) • Potato (cut in pieces) • Paneer cubes • Carrot (cut into pieces) • Beans (chopped) • Peas • Ghee • Bayleaves • Cloves • Salt (as per taste) • Turmeric • Kasoori methi • Biryani masala • Water • Coriander leaves (to garnish)

• Soak rice for half an hour. • Add ghee to the pan. • Once the pan becomes hot, add diced onions, ginger, garlic and green chilli. • Sauté till the onions become pink and add bay leaves, cloves. Saute further till onions become brown. • Add the tomatoes, salt, turmeric powder, biryani masala and a little water to roast the masala and to make the tomatoes tender. • Once the mixture is properly roasted and cooked, add potatoes, peas, carrots, beans, paneer and kasoori methi. • Sauté till vegetables are half cooked. • Then proceed to add the soaked rice and water. • Let the water boil. • Once water boils, reduce the ﬂame. • Let the rice cook with the lid on the pan. • Once water has evaporated, check whether rice is cooked or not. • Remove pan from ﬂame and let rice cook in steam. • Check after ten minutes and your vegetarian pulao is ready

¾ cup 2 4 1 inch 2 2 1 ¼ cup ¼ cup ¼ cup ¼ cup 1 tbsp 2 4 ¼ tsp 1 tsp ½ tsp 1 ½ cup 1 tbsp

For Raita: • Curd • Coriander leaves • Mint leaves • Green chilly • Ginger • Roasted cumin powder • Salt to taste • Boondi (soaked)

2 cups 1 tbsp ½ tbsp 1 ½ inch ½ tsp ¼ cup

For Raita: • Add chopped coriander, mint leaves, ginger and green chilly in the chutney jar (food processor) with a little water. • Grind it to make the chutney. • Whisk the curd. • Add chutney in the curd. • Add salt, roasted cumin powder and boondi to the curd. • Your raita is ready.

Presentation of Financial Statement: Garnishing: • Garnish Biryani with chopped coriander leaves • Garnish Raita with 2-3 Mint leaves

Notes to Accounts: Cooking Tips • Serve the mixed veg pulao with love, raita and pickle

From the Kitchen of

CA Nishant Prasad

Story I have been experimenting chicken recipes over the last few years, as everyone in my family loves chicken. My kids' eyes light up every time they know I am making a chicken dish for them. Murg Patiala is a new recipe that I tried during the lockdown. Murg Patiala is a combination of Punjabi and Mughlai cuisine. It has many variations but I prefer this one for its exotic and creamy taste.

Head of Finance Shared Service Fugro Middle East

Indian food has this peculiar thing about being associated and named after famous people and places and thus the name

“Chicken Patiala”. I'm a little skeptical though on whether the concerned people ever tasted the foods named after them or are these dishes actually served in the place they are named after! This trend is more rampant with the mushrooming restaurants that name these dishes after exotic places, to differentiate themselves from competition and give a royal touch to their menu. A ﬁnger licking, ﬂavourful dish, the authentic Punjabi style Patiala Chicken recipe is perfect for the lovers of non vegetarian food. There is a lot of preparation and steps involved, but in the end, it is well worth the effort!

Murg Patiala Recipe Type

Serves

Main Course

Debit:

Ingredients

Preparation Time

minutes

Cooking Time

minutes

Accounting Procedure: Instructions

For Chicken Marination:

Marinate:

• Chicken • Curd • Garlic paste • Ginger paste • Turmeric powder • Red chilli powder • Black pepper powder • Salt

• Take Chicken in a bowl. Add curd, garlic paste, ginger paste, turmeric powder, red chilli powder, black pepper powder and salt. Mix it well and keep aside.

750 gms ½ cup ½ tsp ½ tsp ½ tsp ½ tsp ¼ tsp To taste

For Gravy: • Oil • Cinnamon stick • Green cardamom • Cloves • Cumin seeds • Ginger (chopped) • Garlic (chopped) • Onions (chopped) • Turmeric powder • Red Chilli powder • Coriander seed powder • Tomatoes (chopped) • Water • Green chillies (chopped)

3 tbsp ½ inch 2 2 ½ tsp 1 tsp 1 tsp 4 ½ tsp ½ tsp 1 tbsp 2 ¼ cup 2

For Chicken Curry Gravy: • Oil • Cumin seeds • Ginger (chopped) • Garlic (chopped) • Onions (diced) • Capsicum (diced) • Fenugreek leaves (chopped & salted) • Turmeric powder • Red chilli powder • Cumin seed powder • Coriander seed powder • Cashewnut paste • Salt • Water • Garam masala powder • Green chilli (chopped) • Ginger • Dried fenugreek leaves • Fresh cream

1 tbsp ½ tsp 1 tsp 1 tsp 1 1 1 cup ¼ tsp ½ tsp ½ tsp ½ tsp ½ cup To taste ½ cup ½ tsp 1 ½ inch 1 tsp ¼ cup

For the Gravy: • Heat oil in a pan and fry the cinnamon stick, green cardamoms, cloves, cumin seeds, ginger and garlic till the raw smell of ginger and garlic goes away. • Saute onions till brown. Add turmeric powder, red chilli powder, coriander seed powder and saute for a few seconds. • Add tomatoes and saute till they soften. Add water and mix well. • Take half the masala and keep it aside. • To balance masala, add the marinated chicken and green chillies. • Saute for 5 minutes and let it cook with the lid closed on a low ﬂame until done.

For the Second Gravy: • Heat up the oil and add cumin seeds, ginger, garlic, fenugreek leaves. Saute this for a minute • Add onion and capsicum and saute it for a minute. • Add turmeric powder, red chilli powder, cumin seed powder, coriander seed powder and mix well. • Add the balance masala that we had saved earlier. • Add cashewnut paste and saute this for 3-4 minutes on a low ﬂame. • Add salt, water and the gravy to the chicken and mix well. • Add garam masala powder, green chilli, thinly sliced ginger and dried fenugreek leaves. • Cover and cook for 2 minutes. • Add fresh cream and your Murg Patiala is ready to be served.

Presentation of Financial Statement: Garnishing: • Garnish with fresh cream and ﬁnely chopped coriander leaves

Notes to Accounts: Cooking Tips • Use the thigh of a boneless chicken for best result • This dish is best served with paratha, chapati or plain rice

From the Kitchen of

CA Akankshaa Aggarwal

Accounts Ofﬁcer Deira International School

Story I always loved home cooked food since I was a child, as my mother always made most snacks and food we enjoyed at home. We always looked forward to meals at home, knowing something delicious awaits us! This was one trait of my mother that I admire, and each meal is fun and fulﬁlling. After I grew up and travelled the world,

trying different cuisines each time, I fell in love with so many dishes, which I tried making myself and creating my own version. I still try to create and experiment with different ingredients and ﬂavours till I get the recipes we love right. The mushroom asparagus risotto is the latest favourite in our family, a comfort food that brings back amazing travel memories.

Mushroom & Asparagus Risotto Recipe Type

Serves

Main Course

Debit:

– – – – – – – –

mins

Cooking Time

mins

Ingredients Accounting Procedure: Instructions

– Arborio rice – Vegetable

Preparation Time

Maggie cube Button Mushroom Asparagus Parmesan Cheese Black Pepper Parsley Leaves Onion Garlic Cloves Balsamic Vinegar

1 cup

– In a pan, boil 3 cups of water with the maggie

1 3-4 4-5 ½ cup 1 pinch 2 tbsp 1 small 2-3 1 tbsp

– In another pan Heat a bit of butter and sauté the

Cube to make vegetable stock.

– – – – – –

onions and garlic. Once the onions are golden brown then add the arborio rice and sauté for 2-3 minutes. Add the vegetable stock water little by little to the rice and cook. Once the rice is 70% cooked, add chopped Mushroom and asparagus. Add the Black pepper and parmesan cheese after rice is cooked. Taste for salt and add more if required. Garnish with chopped parsley

Presentation of Financial Statement: Garnishing: – Garnish with chopped parsley.

Story From the Kitchen of

CA Manya Pamnani

Director – Advisory & Consulting Crowe Mak Consulting

Sindhi Kadhi, as the name suggests, is one of the traditional curries of Sindhis, or residents of Sindh Province. This is one dish that my family enjoys the most. Since my childhood, as far back as when I can remember, my mom cooked Sindhi Kadhi, complemented with steamed rice and Aloo ke tuk, another sindhi delicacy every Sunday. My father used to say every Sunday, “Pet bharke khana khaya” or “today I have eaten to my hearts’ delight!” My mom is an excellent cook and always wondered why my father

100

said this only on Sunday after having Sindhi Kadhi! Anyways, I grew up, got married and I see the same story repeating with me. I make Sindhi Kadhi every Friday and my husband and my 7 year old daughter afﬁrm that they feel content only after having Sindhi kadhi on Fridays, and I wonder why they don’t eat a full belly on the balance 6 days of the week! This recipe is not difﬁcult and has an amazing tangy and spicy taste. There are 2 variations to Sindhi Kadhi, with either tomatoes or tamarind. I use tamarind in my recipe, just the way my mom makes.

Sindhi Kadhi Recipe Type

Serves

Main Course

Debit:

Ingredients

– Vegetable oil – Asafoetida – Cumin seeds – Mustard seeds – Fenugreek seeds – Curry leaves – Green chillies

4 tbsp Pinch 1 tsp 1 tsp 1 tsp 8-10

2 1 inch Besan (gram flour) 3 tbsp Turmeric powder 1 tsp Kashmiri chilli powder (or mild paprika) 1tsp Tamarind juice 2 tbsp Bhindi/ okra (slit lengthwise) 10-12 Potatoes (cut to medium chunks) 100gms Drumstick (cut in medium length) 1 Cluster beans (gwar falli) 12 Cauliflower 5-6 florets Small brinjals (cut into big pieces) 1-2 Salt to taste Coriander for garnish Water 4 cups

– – – – – – – – – – – – –

mins

Cooking Time

mins

Accounting Procedure: Instructions – Soak tamarind in warm water. Mash it with hand, –

–

(slit lengthwise)

– Ginger (grated)

Preparation Time

–

– – – –

strain and keep the pulp/ juice aside to be used later. Heat oil in a heavy bottom saucepan over medium heat. Add mustard seeds, asafoetida and cumin seeds. Let them fry for a few seconds and add the fenugreek seeds. Fry for 2-3 seconds and add the green chillies and curry leaves. Add gram ﬂour and saute it over low to medium heat for 7 to 8 minutes till it becomes golden brown in color and leaves a nutty aroma. Add grated ginger and saute for few seconds, then adding turmeric and red chilli powder. Be careful and fast at this time or your besan and chilli powder might burn. Add water initially little by little to make sure that there are no lumps, and then pour in the remaining water. Add salt to taste. Add cut potatoes and cover it for 5 minutes till potatoes are par boiled. Then add cauliﬂower, cluster beans, drumsticks and again cover it and let it cook for 5 minutes. Thereafter, add bhindi and brinjal and cook till all vegetables are tender (might take 5-6 minutes). Lastly add tamarind juice.

Presentation of Financial Statement: Garnishing – Garnish with ﬁnely chopped fresh coriander. – Serve it with rice.

Notes to Accounts: Cooking Tips – You can alter the sourness of tamarind juice. It depends

on the brand and the strength of your tamarind.

– You can add: Arvi (3-4 cut vertically in two halves each),

Tindli – 5-6 cut into two vertically and green peas as well, if you like and have in stock. – You can deep fry the cauliﬂower and bhindi as an option.

101

Story From the Kitchen of

CA Rajgopal Pai

Partner - Advisory KPI

I love soya chunks in various cooked forms: gravy based, dry, mixed with various veggies, on its own and also in rice as veg rice or pulao. I used to cook soya chunks masala with a few veggies and give it a slight Chinese touch using soy sauce and vinegar. A variety of soya chunk recipes are an excellent accompaniment to drinks, which sometimes even double up as dinner. This recipe is conceived by my cousin who decided to try soya chunks in nihari masala, and that is how it got itâ&#x20AC;&#x2122;s name. This dish is a unique twist from the usual recipes.

102

Soya Chunk Nihari Recipe Type

Serves

Main Course

Debit:

Ingredients

Preparation Time

mins

For Soya Chunk Nihari:

– Soya Chunks

– Wash the soya chunks.

– Onion chopped

– – – – – – – – – – – –

1 4 pods ½ inch 1 tsp 5-6 1/2 tsp 2 1 ½ tsp 2 tsp 4 cups 2 tbsp 2 tbsp

For Nihari Masala: – Bay leaves – – – – – – – – – –

8 Cinnamon 6-6.3″ Nutmeg ½ piece Star Anise 2 Green Cardamom 20 Black pepper 40 Cloves 25 Dry Ginger - Saunth 6″ piece Fennel Seeds 1 ½ Tbsp Coriander Seed 3 Tsp Black Cumin (Kaala jeera) 1 Tsp

– Cumin Seeds

mins

– Boil some water (3 ½ cups) in a pan and when the water is

– Tomato chopped

(deseeded and not mushy) Garlic Ginger – crushed Cumin seed Curry leaves Turmeric powder Green chillies slit Nihari masala (recipe given) Salt to taste Oil Water Coriander leaves chopped Coconut Scrapings (to garnish)

Accounting Procedure: Instructions

For Soya Chunk Nihari: 2 cups 1

Cooking Time

– – – – – – – – – –

about to boil add the washed soya chunks. Sprinkle some salt and let it boil for 3-5 minutes. Remove, strain, squeeze out water and keep aside. Pour oil into a pan on a medium ﬂame, add cumin seeds, curry leaves and let it splutter. Add ginger, garlic and green chilies. Sauté it for a few seconds. Now add onions and some salt and turmeric powder. Cook onion properly but ensure that they do not get mushed up. Now add tomatoes. Sauté for a few seconds and add nihari masala. Add some water (1/2 cup) and make a thick gravy type consistency. Let it boil well. Add soya chunks and let it boil for 2-3 minutes. Check the salt and add if needed. Turn off the gas. Cut some coriander leaves ﬁne and garnish it and mix well.

For Nihari Masala: – Dry roast all the ingredients in kadhai for few minutes. – Combine and grind all ingredients to make a powder

in grinder.

– Store in airtight jar

Presentation of Financial Statement: Garnishing – Garnish your soya chunk nihari generously with coconut

scraping

Notes to Accounts: Cooking Tips – You may also use ginger garlic paste 1 table spoon instead

of using ginger and garlic separately.

2 Tsp

103

Story From the Kitchen of

CA Dhawal Nandekar

Proprietor Prudential Auditing

My mom was an excellent cook. So was my Dad and so is my wife. When tough times fell on my parents around 1979, they started a Motel, a Dhaba, about 110 kms from Mumbai towards Nasik on the Mumbai Agra National Highway 3. They operated it till 1990 when they gave it on rent because I wanted to study and not run a restaurant. Being on the busiest highway of the country in those days and not allowing low margin high volume clients like buses, they served a selective clientele and made lots of friends. So, naturally, even after they stopped running the motel, friends kept coming home. Bhabhi, make a mutton of brinjals, these friends would say, That’s because this was as tasty as meat cooked in a spicy gravy. And

104

mom would make this gravy with brinjals / aubergines, while the recipe here is made with bitter gourd. My mom and dad created many unique recipes of their own. Cooking is like chemistry, she would say. I could never match the taste that mom could extract from these ingredients. However, I tried my best. Since I helped them in the motel sometimes, I could chop the ingredients quite ﬁne. Over the years, I have lost my edge, though. In the early days, I used to get it fairly right. Lately, I am unable to get the taste right. However, thanks to mom, it still gets better than a majority of the men out there, which is still all right. I chose the recipe because although it is simple, it has a plethora of ingredients – almost everything in a kitchen. Yet, it is easy to prepare and very difﬁcult to mess up. It turns out tasty each time.

Stuffed Bitter Gourd Gravy Recipe Type

Serves

Main Course

Debit:

Ingredients

Cooking Time

mins

Accounting Procedure: Instructions Ÿ Slit the bitter gourd and potatoes lengthwise.

Ÿ Small Bitter

gourd (Karela)

8 pcs

Ÿ Potatoes small

4 pcs

Ÿ Tomatoes

4 pcs

Ÿ Onions

4 pcs

Ÿ Coriander

3 tbsp

Ÿ Garlic cloves

Ÿ Green chilies

Ÿ Ginger

1 inch

Ÿ Mustard seeds

1 tsp

Ÿ Tamarind paste

2 tbsp

Ÿ Jaggery

3 tbsp

Ÿ Red chilly powder

½ tsp

Ÿ Turmeric

½ tsp

Ÿ Grind the garlic cloves, green chilies and ginger to a ﬁne

Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ

paste. Finely chop tomatoes, onions & coriander. Mix the chopped and ground ingredients above with the tamarind paste, jaggery and other ground spices. Stuff the mixed items in the bitter gourd and potato. Heat oil in a deep pan. Add mustard seeds, let them splutter. Place stuffed karelas in the hot oil with one end facing downwards. Place the rest of the mixed spices around the karelas and add cut potatoes. Fill with water up to karelas & cover with lid. Let it simmer on a low ﬂame till cooked.

Presentation of Financial Statement: Garnishing

Ÿ Salt to taste Ÿ Jeera /

Cumin seeds

Preparation Time

1 tsp

Ÿ garam masala

½ tsp

Ÿ Oil

4 tbsp

Ÿ Water

2 cups

Ÿ Garnish with coriander and serve with chapatis or rice.

Notes to Accounts: Cooking Tips Ÿ Use the ingredients according to taste. Ÿ You can substitute bitter gourd / karela with brinjals.

105

From the Kitchen of

CA Visalakshy Sundar

MECCAT Risk And Compliance Deloitte Middle East

Story This recipe of stuffed Brinjal Curry (Katrikai Adachu Curry as it is popularly known in Tamil) is one of my favorite dishes prepared by my mother. It is her unique style which I love!! It is a good accompaniment be it with chapati or puri, sambar rice or dal rice or even with curd rice. Moreover, it is easy to make and healthy too.

106

Stuffed Brinjal Curry Recipe Type

Serves

Main course

Preparation Time

hour

Debit:

Ingredients

• Brinjals, small tender

800 gm

• Arhar dal (Tuar dal)

½ cup

Cooking Time

mins

• Kashmiri whole red chilly 5-6 • Asafoetida (Hing)

1 pinch

• Salt to taste • Cooking oil

1 tbsp

Accounting Procedure: Instructions • Wash and soak the Tuar Dal for an hour. • Drain the water and coarsely grind the dal, red chilly, asafoetida and salt. care to be

taken not to add water • With the stalk still on, slit the brinjal cross-sectionally. Keep in mind not to cut open

the brinjal fully. • Stuff the ground dal in each of the brinjal. • Heat the spoonful of oil in a kadai and slowly put the stuffed brinjals one by one. • Once all the brinjals are stuffed, sprinkle a bit of salt on top of the brinjals in the kadai. • Cover the kadai with a lid. Cook on a low ﬂame for 5-10 minutes • Remove the lid and let the water droplets which are collected on the lid, fall on the

brinjal in the kadai itself to ensure the cooking of the brinjals. • After 15 minutes, remove the lid and let it cook on low heat for another 15 minutes. • Occasionally stir the brinjals with care to ensure all sides are cooked and at the same

time it does not get smashed and burnt at the bottom of the kadai. • For it to become more crispy add a little more oil. • In approximately 30 minutes the brinjals will be cooked. • Turn off the ﬂame and serve hot with rice or chapatis.

Notes to Accounts: Cooking Tips • The brinjal with the stalk should be washed and kept to dry.

107

From the Kitchen of

CA Anuradha Ramani

Blogger, Singer, Homemaker

Story Rasam is my all-time favourite dish and comfort food since childhood, when my working mother packed rasam rice with any sautéed vegetable or vegetable in coconut gravy in a hot pack for my lunch daily. There is an unwritten rule in my family - Rasam rice cannot be eaten with less rasam and more rice. It has to be in the ratio 1:4 or more for rice: rasam, and you have to eat it with your hands, letting streams flow down your wrist and down your elbow while the balance rasam running around in your plate can be slurped and drunk bottoms up once the rice is consumed! Not easy for first timers who try eating rasam rice on a banana leaf which is desperately trying to flow out of the leaf and on your lap!

108

While the rasam recipe belongs to my mother, the rasam podi (powder or masala) is an authentic family recipe belonging to my mother-in-law. The aroma that floats around the house when I use her podi takes me to seventh heaven! This recipe of rasam is a no fail one usually found in Tamil Nadu homes. Traditionally, rasam is made in ‘Eeya chombu’ or a tin pot to enhance its taste. We use a regular stainless steel pot which works equally well. On Tamil New Year, falling on the 14th / 15th of April each year, corresponding to Vishu celebrated in Kerala, an additional ingredient, the neem flower is added to the tadka for a hint of bitter flavour.

Tomato Rasam Recipe Type

Serves

Main Course

2-3

Debit: – Dhaniya /

mins

Coriander seeds Tur Dal Urad Dal Pepper corns Fenugreek seeds Jeera seeds Dry Red Chilli (or) Red chilli powder as per instructions

Rasam Powder: 1 cup ½ cup 2 tbsp 1/8 cup 3 tsp 3 tsp ½ cup

– Tamarind

Rasam: – Cook Tur dal in a pressure cooker and keep it aside – Soak tamarind in ½ cup water for a minimum of 20-30 minutes. Longer the – Extract the juice, rinse the rinds once more with ½ cup water for a second

Marble size ball

– Tomatoes, ripe,

red and soft 3 small Tur dal 2 tbsp Haldi / turmeric powder ¾ tsp Pepper powder ½ tsp Red chilli powder ¼ tsp Jeera powder ½ tsp Rasam powder 2 tsp Jaggery 1/2 tbsp Salt To taste Corriander leaves, chopped a handful – Water 5-6 cups approx

– – – – – – – – –

To Season: Ghee Mustard seeds Jeera / Cumin Seeds Red chilli – either long or round depending on spice preference – Curry Leaves – Asafetida pinches – Garlic (optional)

Heat a pan and toast all the ingredients separately until you get a nice aroma. Cool the ingredients and grind into a ﬁne powder. Add ¾ tsp turmeric powder. Alternately, if using chilli powder instead of red chilli, use the ratio of one cup chilli powder to two cups of powdered ingredients. – Store it in an airtight container. It remains fresh for about a year.

– – – –

soak, better the ﬂavour

Rasam:

– – – –

Cooking Time

Ingredients Accounting Procedure: Instructions

Rasam Powder: – – – – – – –

Preparation Time

2-3 tsp ½ tsp 1 tsp

1 or 2 Few Few 2 cloves

extract

– Chop tomatoes into medium sized chunks and add it to tamarind extract – Add turmeric powder, jeera powder, pepper powder, chilli powder, rasam powder, salt, 2 cups of water and bring to a boil

– Lower the ﬂame to medium high and let it boil for about 15 minutes or until – – – – – –

the raw smell of tamarind goes away and the quantity reduces to about 3/4th. The mixture will appear thicker and well cooked Add jaggery Add the cooked tur dal to the rasam and mix well. Add about 2 cups of water and bring to a boil. The rasam should be thin, but not too runny. Switch off the ﬂame as soon as rasam starts boiling and frothing, and remove it from the stove. Boiling it for too long ruins the taste. Heat ghee in a pan, add mustard and let it splutter Add jeera, red chilli, curry leaves and hing in the end and add tadka to the rasam If you are adding garlic, saute it in ghee before adding curry leaves and hing

Presentation of Financial Statement: Garnishing – Garnish liberally with coriander leaves

Notes to Accounts: Cooking Tips – In case you don’t have tamarind, you can make this rasam with an extra tomato. Even if you have tamarind, never skip the tomatoes!

– Don’t have rasam powder? Fry in a little oil and grind 3-4 peppercorns, 1 tsp

cumin seeds, 2 tsp tur dal, one red chilli and half a tsp coriander seeds along with tomatoes and add it to tamarind water to make lip smacking rasam. You need not cook dal separately in this case. – There is also a special variety of asafetida exclusively used to ﬂavour rasam (minus the arabic gum), found in stores in Tamil Nadu. You can use regular asafetida if you cannot ﬁnd the stronger one.

109

From the Kitchen of

Story

CA Tejas Pasnani

Being an avid food lover, I love to experiment with different cuisines across the Globe. My wanderlust nature has been a catalyst in developing my passion even further over the years.

Finance Manager Shattaf Group of Companies

A vegetarian diet is considered the best and healthiest, and is environmentally sustainable. Many people are turning towards veganism nowadays. I wish my dish appeals to all who wish to experiment with food. As a child, I helped my baa and my mother, who cooked for a very big family

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with a smile. I guess I have inherited the profound interest in Indian ﬂavours from my grandmother and mother. Both taught me that there is a special secret ingredient in making any kind of food and that is the LOVE for cooking and LOVE for the people for whom you cook. Cooking gives me immense pleasure and creative satisfaction. I cook for myself and my family without waiting for any reason or a special occasion. My wife and son always say I have ‘magic’ in my hands, but I know that they are lying as they are pleased because I cook for them!

Vegan Thai Green Curry Recipe Type

Serves

Main Course

Debit:

Ingredients

For Thai Green Curry: • Carrot (roughly chopped) • Broccoli (roughly chopped) • Capsicum (roughly chopped) • Mushroom (roughly chopped) • Baby corn (roughly chopped) • Cauliﬂower (roughly chopped) • Cooking oil • Sugar • Pepper powder • Coconut milk • Dry basil powder • Salt • Water • Lemon juice • Coriander leaves (to garnish)

½ cup ½ cup ½ cup ½ cup ½ cup ½ cup 2 tsp 1 tsp ½ tsp 500 ml 1 tsp A pinch 100 ml 1 tsp

For Thai Green Paste: • Coriander • Chopped onion • Cumin powder • Green chilies (deseeded) • Garlic cloves • Ginger • Lemon grass • Lemon • Lemon leaves • Salt to taste • Water

1 bunch 1 piece 1 tsp 4-5 5-6 pieces 1 inch 1 stalk 1/2 piece 4-5 4 tbsp

For White Rice: • Rice • Salt • Cooking oil • Red chillies • Garlic cloves • Ginger • Star anise

3 cups 1 pinch 1 tsp 2-3 pieces 2 pieces 1/2 inch 1-2 pieces

Preparation Time

minutes

Cooking Time

minutes

Accounting Procedure: Instructions For the Thai Green Curry: • Grind all ingredients and blend it well into a smooth paste to make the Thai green curry paste. Keep it aside. • To stir fry the veggies, take a deep non-stick pan and heat 2 teaspoon of cooking oil. • Add all the chopped veggies in the order of their cooking time i.e. carrots, baby corn, cauliﬂower, broccoli, capsicum and mushrooms. • Cook for 2-3 minutes on a high ﬂame. • Add sugar and pepper and cook for 1-2 minutes. • Stir occasionally to ensure that the veggies are cooked uniformly, are soft but retain a little bite. • Add the Thai green curry paste, cook for 2-3 minutes and mix well. • Add coconut milk and water (100 ml) into the mixture. • Add salt and cook for 3-4 minutes. • Add some dry basil powder, 1 tsp lemon juice and cook for 2-3 minutes.

For the Rice: • Wash the rice 3-4 times. • Put rice, water, salt, whole pieces of 2-3 red chillies, 1/2-inch ginger, 2-3 garlic, 1-2-star anise in a vessel. Cover and cook for 7-8 minutes. • Check the rice for ﬂuff with a spoon and remove the excess water. Remove the pieces of ginger, garlic, chillies, and star anise.

Plating and Presentation: • Take a serving bowl, ﬁll it with cooked rice, mould it to the shape of the bowl with a ﬂattened top. • Transfer the rice upside down into the centre of the serving plate and pour the vegan Thai curry on the sides with a couple of coriander leaves.

Presentation of Financial Statement: Garnishing • Garnish with fresh coriander.

Notes to Accounts: Cooking tips • Alternative A: One pot meal dish - Vegan Thai curry is tasty and healthy, yet low on calories. You can use brown rice, quinoa instead of white rice and use olive oil or any other oil instead of cooking oil. • Alternative B: You can substitute white rice with noodles or a rice-noodles mix. • Alternative C: You can use any 5-6 vegetables of your choice E.g. Bell pepper, zucchini, eggplant or sweet corn. • Alternative D: You can substitute coconut milk with almond/ cashew/ soya milk, but coconut brings out the best and authentic taste and renders it a smooth and silky texture. • For a ﬁne dine style presentation, add boiled noodles, fried burnt garlic, fried burnt onion, roasted groundnuts, red chillies and lemon. • Serve it warm to enhance the amazing Indo - Thai ﬂavour.

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112

DESSERTS 113

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Story From the Kitchen of

CA Sandhya Shrihari

Area Finance Manager – APAC Red Bull Asia FZE

During the lockdown all of us have been following the “Stay Home” guideline from the government and stuck to working remotely and using the extra time to pursue things we kept aside due to our busy schedules. I am no exception. Although I have always loved cooking, I had never ventured into baking. One afternoon my son, who is generally not very picky about food, but is happy as long as he gets something tasty, came asking me to make pav-bhaji. There were no pav at home,and this was the period when we were not allowed to step out of the house without approval. Not to disappoint my son, I started looking for recipe on You-

116

tube to make pav at home. Finally, having found a suitable recipes I started all the preparation for home made pav. This was the ﬁrst time I used my oven for baking, and I was not sure of the outcome. But surprise, surprise, the pavs turned out super ﬂuffy and was much better than the ones available at shops. I was simply amazed with the outcome and this trickled the inner talent of baking within me. I started trying out all sorts of cakes/bread with my own trial and error. One morning, seeing the large quantity of banana in the fruit basket, I got tempted to try something new. With my urge to bake, I wanted to use the banana in a creative way to come-up with something different. This gave birth to my banana bread, which turned out fantastic that my whole family enjoyed!

Banana Bread Recipe Type

Serves

Dessert

Preparation Time

Cooking Time

minutes

Debit:

Ingredients

• All-purpose ﬂour (Maida)

2 cups

• Bicarbonate of soda

1 tsp

hour

• Salt

½ tsp

• Butter

100g (plus extra for greasing)

• Sugar

2 cups

• Eggs

• Ripe bananas, mashed

• Buttermilk

1 small glass

• Vanilla extract (powder or essence)

1 tsp

Accounting Procedure: Instructions • Preheat the oven at 180°C. • Sift the ﬂour, bicarbonate of soda and salt into a large mixing bowl. • In a separate bowl, cream the butter and sugar together until light and ﬂuffy. • Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well. • Mix the wet and dry mixture well. • Grease a tin with butter and pour the mixture into the tin. • Transfer to the oven and bake for about an hour, or until well-risen and golden-brown. • Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.

Notes to Accounts: Cooking Tips • Can use plain milk mixed with 1½ tsp lemon juice or vinegar instead of buttermilk.

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Story From the Kitchen of

CA Shirley Mathew

Partner Stamford Accounts & Internal Audit Services

In today’s world of excesses, where anything which is not required is thrown away, be it home appliances, furniture, Equipment or FOOD, it is so important to break this chain, otherwise this planet will turn into a huge dumpster. This pudding uses bread which is stale (waste in today’s terminology) but surprisingly the staleness of the bread makes this dessert more mature in its taste. The versatility of the dessert is that not only bread, even leftover cakes, doughnuts etc. can be used. Bread pudding goes back to the 11th century and in those times it was called ”Poor Man’s pudding” because the ingredients in this pudding were ones

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that were easily available to the poor classes. Those days, bits of stale bread were stored in a pot and once the pot was full, the pudding was made. The rich wouldn’t make this pudding as it was too “basic and lowly” for their haughty taste. But in the present times, this pudding has become the “Queen of puddings” because of the ease of preparation and is a “must have” in menus of trendy restaurants worldwide. Today there are so many variations to the original version, like adding liqueur, nuts, fruits etc, anything which catches the fancy of the person baking it and the beauty of this pudding is that it carries with elegance, anything and everything added to it and still turns out a winner.

Bread Pudding Recipe Type

Serves

Dessert

Preparation Time

minutes

Cooking Time

Refrigeration Time

hour

Debit:

Ingredients

– Bread slices (outer edges removed)

– Eggs

– Milk

1 ½ cups

– Vanilla essence

½ tsp

– Sugar (brown or white as per your choice)

4 tbsp

– Sugar (to caramelize)

¼ cup

hours

– Salt to taste

Accounting Procedure: Instructions – Heat a pan and pour ¼ cup sugar in it and caramelize it (don’t make it too dark as it will be

bitter). Pour and spread this into a pudding tray and keep aside – Grind the bread slices ﬁnely in mixer/chopper – Take milk in a pan, add eggs to it and whisk it well. – Add vanilla (or any essence you like) and add sugar to it and whisk it again. – Now gradually add the bread crumbs mixing little at a time to ensure there are no lumps – Add little salt. – Keep this pan on low heat and keep stirring till the mixture lightly coats the stirring spoon. – Pour this mixture into the pudding tray and cover with aluminum foil or parchment paper. – Place a stand in a cooker/pan and pour water for steaming and keep the pudding tray on

the stand and close the cooker/pan. – On medium ﬂame steam it for 45 minutes. After that open the cooker and insert a tooth pick to check whether cooked, if the tooth pick comes out clean then remove the tray and let cool. – Once cooled, refrigerate the pudding for 3 hours. – Insert a knife lightly around the edges of the pudding to loosen it up and turn it over onto a serving dish

Notes to Accounts: Cooking Tips – Older the bread, the better it absorbs the liquid ingredients compared to fresh bread.

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From the Kitchen of

CA Poonam Ahuja

Proprietor Poonam Ahuja & Associates

Story I always thought of the Original New York Cheesecake to be the best of all cheesecakes which I have enjoyed multiple times at The Cheesecake Factory outlets in Dubai. I was all set to order this cake for my sonâ&#x20AC;&#x2122;s birthday this year. But, I got to know that these cheesecakes were made in California and sent here to maintain the quality and taste of the brand. So, I decided against it this year due to COVID fear! I already tried my hand on baking multiple cakes of different kinds during the lockdown. I then decided

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to challenge myself by trying to bake the famous New York Cheesecake, knowing it wasn't going to be easy and I may fail multiple times before I get it right. After researching multiple recipes on YouTube and reading up tips from many bloggers, I came up with this version that luckily fell in place in the ďŹ rst try! My biggest challenge was sourcing some ingredients as cream cheese was out of stock in most supermarkets. Ultimately, nothing could stop me from baking and my family was so thrilled with the cake that it was worth every effort!

Cheese Cake Recipe Type

Serves

Preparation Time

Dessert 10-12 Debit:

minutes

Ingredients

• Digestive Biscuits

300 g

• Melted Butter

1/2 cup (130 g)

• Honey

1 Tbsp

For Cream Cheese lling: 1 pound (600 g)

• Granulated White Sugar 1 cup (200 g) • Whipping Cream, chilled

45-55

Refrigeration Time

minutes

hours

Accounting Procedure: Instructions Preparing Crust:

For Crust:

• Cream Cheese (Philadelphia) chilled

Cooking Time

¾ cup (180 ml)

• Unsweetened Natural Plain Yogurt

¼ cup (60 g)

• Lemon Zest

1 tsp

• Vanilla Paste

1 tsp

• Eggs (room temp.)

• Corn starch

1 Tbsp (8 g)

Notes to Accounts: Cooking Tips Ÿ While preparing the cream cheese

ﬁlling, beat only enough so as to incorporate as little air as possible. Ÿ The baking time depends on the individual oven type. In some ovens, it can even take 1 hour and 15 minutes to bake.

• Crush the biscuits using a food processor until crumbs form. • Pour melted butter and honey over the crumbs. Process until evenly moistened. • Press the crumbs mixture with the back of the spoon into the bottom and 1 inch (3 cm) thick in a 10 inch (25 cm) greased spring form pan (with a removable base). • Refrigerate for 15-20 minutes and prepare the ﬁlling.

Preparing Cream cheese lling: • In a large bowl, mix the cream cheese until smooth (about one minute). • Add sugar and mix until creamy. • Add whipping cream, yogurt and eggs, one at a time: when you add the eggs don’t overbeat the batter and just stop when combined. • Add lemon zest, vanilla paste, sifted cornstarch and mix just until combined (don’t overbeat it). • Pour the cream cheese ﬁlling over the prepared crust.

Preparing the cake: • Place the Cheesecake in a preheated oven at 320° F (160° C) and put a pan with boiling water just under the cake: the steam will keep the cake moist during baking. • Bake for about 45-55 minutes. When the cake is baked, the center should jiggle a little. • Turn off the oven, open the oven door and leave the cake inside for another 30-40 minutes so it starts to cool. • Take it out and let it cool completely at room temperature. • Cover and refrigerate for at least 4 hours, better overnight. • Run a sharp knife around the inside edge of the pan and remove on the serving dish.

Presentation of Financial Statement: Garnishing • Decorate with strawberries and Blueberries or your favorite fruits and serve it. 121

From the Kitchen of

CA. Rohit Bardia Story

Founder and Managing Partner R S M A Consultants

Umm Ali is one of the ﬁrst traditional desserts that we had when we moved to Dubai. Each bite of the “melt in the mouth” dessert takes us to a different world. During the lockdown, we missed eating our favourite dishes at our favourite restaurants. So we tried to cook everything we liked at home, and having

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a sweet tooth, we ended up making different desserts every night. Having tried Umm Ali so many times, I thought of adding a little twist to it. Being a huge dark chocolate fan, I decided to give a chocolate ﬂavour to the traditional Umm Ali. It was an instant hit in my family. This is my favourite super quick “Chocolate Umm Ali”.

Chocolate Umm Ali Recipe Type

Serves

Dessert

3-4

Debit:

Ingredients

For Umm Ali: • Frozen puff pastry • Milk • Milkmaid • Grated coconut (optional) • Cinnamon • Nutella • Crushed pistachio • Crushed almonds • Cashews • Raisins

minutes

Cooking Time

10-15

minutes

Accounting Procedure: Instructions Preparation:

4 sheets 2 cups 100 ml

• Bake the frozen puff pastry sheets in the oven for 10 minutes or until they turn brown. • In a pan, boil milk on medium ﬂame and slowly mix milkmaid and nutella.

1½ tbsp ½ tsp 1½ tbsp 2 tbsp 1 tbsp 2 tbsp 8-10 pieces

Layering:

For Garnishing: • Pistachios (ﬁnely ground)

Preparation Time

• In a baking dish, place two sheets of baked puff. Top it up with half of the dry fruits, grated coconut and cinnamon powder. Pour half of the prepared milk. • Place the remaining 2 puff pastry sheets and balance dry fruits, coconut, cinnamon powder and milk in the same order. • Bake in the oven for 10- 15 minutes or until the top layer turns brown.

Presentation of Financial Statement: Garnishing: 2 tbsp

• Remove it from the oven and top it with a layer of ﬁnely ground pistachios before serving.

Notes to Accounts: Cooking Tips • Frozen Puff pastry sheets can be replaced with chocolate croissants if short of time. • Quantity of milk can be adjusted based on individual preference.

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From the Kitchen of

CA Rashida Vellakunnumal

Managing Director Eccuracy Tax Consultancy

124

Story Cinnamon has always been my favorite spice. I love the smell of cinnamon since I was a kid, but unlike other kids, I took a bite off the stick and enjoyed its sweet and spicy ďŹ&#x201A;avor whenever I felt like it. From cinnamon tea to French toast with cinnamon I like to discover ways to add it to my cooking. These mouthwatering rolls are drool-worthy to relish on, and since I found my love in these, there is no looking back!

Cinnamon Rolls Serves

Recipe Type

Dessert Debit:

Ingredients

– Egg – Stick butter – Condensed Milk

1 ½ cups 1 1 5 tsp

– Salt to taste – Yeast – Warm milk – Sugar

Rolls

minutes

Cooking Time

minutes

Accounting Procedure: Instructions For the bread:

For the bread: – All-purpose ﬂour

Preparation Time

5 gm ¼ cup 1 tsp

For the lling:

– First for the preparation of the dough let’s prepare the –

– – –

– Just go generous on the

ﬁlling based on your taste

– Brown sugar – Cinnamon Powder – Butter

Notes to Accounts: Cooking Tips – Do ensure the milk is neither

too hot nor cold – For the ones who are using a gas oven keep the tray in the middle rack with both the top and bottom ﬂames at medium heat.

– – –

– – – – – – –

yeast mixture. For that, in a bowl take lukewarm milk. Add sugar and yeast and let it rest for 10 min. This is for the yeast to activate. After 10 minutes the liquid would have formed bubbles which is a good sign to ensure that the yeast is active. Mix the all-purpose flour, egg, salt, butter, condensed milk and the yeast activated milk and knead the dough. Knead the dough on the kitchen top for a better result and ensure to knead it for a minimum 10 minutes to make the dough soft. Rest the dough by covering it with a wet cloth for 30 minutes or until the dough doubles in size. Now roll the dough into a big sheet. Don’t make the sheet too thick or thin as this would make the rolling difficult. On the sheet spread, put the filling by first applying butter kept at room temperature on the sheet and then spread the brown sugar and cinnamon mixture as per your taste. Now it's rolling time. Holding the sheet from one end starts rolling it inside to form a log. Cut the log into small bits. Now press the bits so as to flatten it a little and tuck the end underneath. Let it rest for another 15 to 20 minutes. In a preheated oven we let it bake at 180 degree Celsius for 20 to 25 minutes. After 20 minutes of baking out comes the yummy cinnamon rolls.

Presentation of Financial Statement: Garnishing – You can enjoy it with various toppings like cream cheese,

nutella, lotus biscoff and any other of your choice. – I like my cinnamon rolls original.

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From the Kitchen of

CA Nimish Makvana

Story I have always been fortunate to get anything I wanted to eat thanks to my mother, sister, sister in law, my life partner and cute daughter. So I never really felt an opportunity or compulsion to enter the kitchen. During the COVID lock down, I got involved with grocery shopping, cutting fruits or vegetables for salads with my family. This was when someone like me who never

126

learnt cooking came up with “Dry fruit Mango Yoghurt Desert’’. I strongly believe ‘HEALTH IS WEALTH’. Being a health conscious person, I could make a healthy dessert for my family. This was a wonderful experience that encouraged me to explore many more unique recipes. This pandemic helped me to spend quality time with family, explore life in a more beautiful way and ﬁll it with fun and enjoyment.

Dry Fruit Mango Yogurt Dessert Recipe Type

Serves

Dessert

Preparation Time

minutes

Debit:

Soak Time

minutes

Refrigeration Time

20-30

minutes

Ingredients

– Cashew Nuts

20-30 gms

– Almonds

20-30 gms

– Hazelnuts

20-30 gms

– Raisins

20-30 gms

– Honey

2-3 tsp

– Mango Yoghurt

250 gms

Accounting Procedure: Instructions – Soak all the dry fruits in a big bowl of warm water for twenty to thirty minutes to

make them soft.

– Mix the heavenly dry fruits with delightful Mango Yoghurt and honey. – Refrigerate for 20-30 minutes. – Enjoy your energetic, yummy, delicious and healthy dessert.

Presentation of Financial Statement: Garnishing – This snack is very simple to prepare and is delicious served on its own, on

pancakes, or with cereal

Notes to Accounts: Cooking Tips – Use fresh yogurt.

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From the Kitchen of

CA Anish Mehta

Chairman ICAI, Dubai Chapter

Story On my wife’s birthday, my kids told me to do something unusual besides buying her a gift. We wanted to create a WOW moment so we decided to bake her a cake as my wife does not eat cake available in the market. When my wife went to the hypermarket, one of my daughters bought the required ingredients to bake the cake from the nearby grocery store. After that, we baked

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the cake, decorated it nicely and put it on a plate. When my wife returned home, we quickly organized ourselves into a line. She knocked on the door and entered, we screamed together, ‘’SURPRISE!!! ‘’HAPPY BIRTHDAY.’’ She was pleasantly surprised to see the surprise cake that we baked for her and we had an equally good time devouring the delicious chocolate cake!

Eggless Chocolate Cake Recipe Type

Serves

Dessert

Debit:

Ingredients

For Cake

Preparation Time

hour

minutes

Cooking Time

hour

Accounting Procedure: Instructions Preparing the Batter:

• All-purpose ﬂour

200 grams

• Baking Powder

2 tsp

• Baking soda

½ tsp

• Butter (Salted)

100 grams

• Vanilla Essence

1 tsp

• Milk

1 ½ Cup

• Milkmaid

400 grams

• Cocoa Powder

2 Tbsp

• In a Bowl, whisk the butter to remove all lumps. Then add Milkmaid and vanilla essence and mix well. • In a separate bowl, sieve all the dry ingredients - all purpose ﬂour, cocoa powder, baking powder and baking soda, to remove any crumbs. • Add them to the butter milkmaid mixture and mix. Now add milk at regular intervals and keep mixing until a smooth and consistent batter is prepared. • Finally add the vanilla essence to give the sweet fragrance.

Baking the Cake (in Oven):

For Decoration: • Icing Sugar

2 Tbsp

• Strawberries

2 Pieces

• Paper strips

Few

• Grease a cake pan with butter and little ﬂour. Add the prepared batter and spread evenly. • Place the pan in a preheated oven and bake at 120 degree temperature for 50 minutes. • Cake is baked perfectly when the skewer comes out clean. • Let it cool down in the pan for 10 minutes and then remove. Let it cool completely before doing the decoration.

Presentation of Financial Statement: (Decoration): • Once the cake is at room temperature, place it on the serving tray. • Put Paper strips on the cake in a manner to create the checks. Then sprinkle Icing Sugar. • Remove the strips carefully, not to disturb the design and decorate with slices of Strawberries.

Notes to Accounts: Cooking Tips Ÿ It is preferred to use Butter at room temperature to create an evenly textured Batter.

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From the Kitchen of

CA Jabeena Baboo

Finance Manager Mulk Holdings

Story Elanchi is a very easy and tasty snack made in the Malabar region of Kerala. It has limited ingredients most of which are always available in Kerala homes. Even if guests pop in for a surprise visit, it can be made in 15-20 minutes. I use eggs to make the pancake. Vegetarians can skip eggs and it tastes equally delicious!

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Elanchi Recipe Type

Serves

Dessert

Debit:

Ingredients

For Pancake: – Maida – Egg (optional) – Turmeric powder – Salt – Water

– Cardamom powder – Cashew nuts – Raisins – Ghee – Water

minutes

Cooking Time

minutes

Accounting Procedure: Instructions For Stufng

1 cup 1 1/4 tsp a pinch 1 cup

For Stufng: – Sweetened Coconut

Preparation Time

1 cup 1/2 tsp 10 pcs 10 pcs 1 tbsp 3 tbsp

– Heat a pan, add Ghee and roast the cashew

nuts and raisins. Keep this aside. – In the same pan add sweetened coconut and roast it till it becomes light yellow / brown in colour. – Add the roasted cashew nuts and raisins. Mix well and turn off the gas.

For Pancake – Mix all the ingredients in a mixer. The batter

will be like a dosa mix. – Heat tava or pan. Make thin pancakes by spreading the batter like dosa. – As you make the pancake, put it on a plate, add the ﬁlling and roll it immediately when the pancakes are hot so that it sticks well and stays like a roll.

Notes to Accounts: Cooking Tips – You can use coconut 1 cup + sugar 2 tbsp

instead of sweetened coconut

– For kids you can add honey / chocolate syrup

(optional)

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From the Kitchen of

Story

CA Pankaj Mundra

Ding Dong! It was 5 pm, and like every day, I had just returned from an exhausting day at school only to run straight to the Rabri Kulfi Thela. I usually was the first one to greet him as far as I could, and many times with my cousins and friends. After all, the Kulfi wala made the most delicious Rabri Kulfis for 10, 25, 50 paise and 1 rupee. The most exciting part of it all was the game at the stall, a sure shot way to get Managing Partner Nimai Capital Financial Advisors Ltd. free Kulfi if you won, a blessing for the kids who never had pocket

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money. You had to pull a string that released a ball and the one who pulled it precisely enough to direct the ball into a hole won. It seemed very easy, but it was harder than finding a needle in a haystack. I still remember wanting to play that fun game, even when I had the money to buy Kulfi. Occasionally, he would pour some extra creamy Rabri for me and some others that made these Kulfis even more delectable. This lockdown made me nostalgic and inspired me to make my own Flavored Rabri Kulfi at home for the first time.

Flavoured Rabri Kul Recipe Type

Serves

Dessert

5-7

Preparation Time

minutes

Debit:

Ingredients

• Full cream milk powder

1 cup 2 litre 1 tbsp 1 tsp 1 tsp ½ tsp 10 threads 1 cup 1 tbsp 1 tbsp

• Double cream milk • Chiroli seeds • Sliced pistachio • sliced almond • Cardamom powder • Saffron • Sugar • Khus syrup • Rose syrup

Freezing Time

hours

Accounting Procedure: Instructions • Mix the milk powder with the milk in a thick pan. • Boil the milk while continuously stirring at a low-medium heat setting on

the stove. • Once the milk starts becoming thick, add the chiroli seeds. • Stir the milk until it boils for a further 5 minutes. • Take 3 separate bowls, ﬁll half the bowl with the rabri and mix rose/khus/

kesar syrup for rose/khus/kesar rabri/ kulﬁ. • Now, for the remaining rabri in the pan, mix sugar and stir to boil it for

another 5-7 mins, and divide it between 3 bowls above and mix. • Eat hot, or freeze 8-10 hours for a kulﬁ.

Presentation of Financial Statement: Garnishing Ÿ Garnish in the end with dry fruits and cardamom.

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From the Kitchen of

CA PARAG BAJAJ Story

Business Finance Analyst Elekta Gulf, Dubai

When I was young, I used to run away from fruits, but my mother knew all possible ways to ensure adequate fruit supplements in my diet. In this mom-son combat, I always enjoyed different fruitbased meals like creamy salads with chocolate syrup or sesame seeds, several types of milk

134

shakes, assorted ice creams, fresh fruit popsicles etc. She would give me any fruit with milk chocolate without me noticing, thanks to her expert culinary skills! Now, when I stay away f rom Home and miss her cooked food, I imitate her fruit based recipes. Fruit pops, or fruit and milk popsicles is one of my favourite recipes and an easy one too.

Fruit Pops Serves

Recipe Type

Dessert 6-8

Popsicles

Preparation Time

minutes

Cooking Time

Freezing Time

minutes

hours

Debit:

Ingredients

Accounting Procedure: Instructions

– Kiwis

Preparing Sugar Syrup:

2 2 1½ Tbsp

– Take a small saucepan, bring water and sugar to a boil

– Mangoes – – – – – – –

(Medium) Seedless Oranges Lemon Juice Few mint leaves (Optional) Fresh cream Milk Powder / full cream milk Sugar Water

over medium heat stirring constantly.

– Let simmer for about 5 -7 minutes.

Preparing the Mango Smoothie: ½ cup

– Mix cut mangoes, fresh cream and milk powder in a

2 Tbsp ½ cup ¼ cup

– Blend it well until it becomes a ﬁne smoothie.

Notes to Accounts: Cooking Tips – Do not over blend it to maintain

colour of the fruit

– If seedless oranges are not

available, make fresh orange juice in a juicer. However, using whole oranges without seeds in a mixer will give better pulp and enhance fruit taste.

mixer.

– Add two spoons of sugar syrup (optional).

Preparing the Kiwi, Mint, Lemon puree: – Mix 3 fresh peeled Kiwis, mint leaves, lemon juice, 2

spoons sugar syrup in a jar.

– Blend it for 30 seconds.

Preparing the Orange Juice: – Blend seedless oranges in a mixer. – Add 2 spoons of sugar syrup.

Presentation of Financial Statement: Garnishing – Pour each layer into the moulds, only one at a time,

freezing for roughly 30-45 minutes between each layer, depending on how thin you make them. – After adding the last layer, place a slice of Kiwi (as shown in the picture) before freezing. – Demould just before serving. Serve Chilled.

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From the Kitchen of

CA Sunil Pareek Story

Co-Founder and Director www.Printonline.ae

I became fond of Raw food when I joined a yoga camp by SSY, and lost a whopping 6 kgs in just ten days. This recipe is not a complete raw food one but is cooked to give the halwa a soft texture.

136

Halwa Delight Recipe Type

Serves

Dessert

Debit:

Ingredients

• Fresh Carrot

2 medium

• Fresh Beetroot

2 medium

• Fresh Coconut

1/2

• Almonds grated

8-10

• Cashew Nuts halves 10-15 • Walnut

crushed 5-6

• Saffron threads

• Pure cow ghee

2 tbsp

• Cardamom

3-4

• Honey

2 tbsp

• Jaggery Powdered

1 tbsp

• Dates pitted

5-6

Preparation Time

minutes

Cooking Time

minutes

Accounting Procedure: Instructions • Take fresh Carrot, Beetroot and Coconut, grate and Steam

them separately for 5 minutes each.

• Fry 90% the dry fruits: Almonds, Cashews, all Walnuts, and

all Dates in 1 tablespoon of Ghee for two minutes and take them out and keep aside. • Using the same pan, pan-fry all three grated and steamed Coconut, Carrot and Beetroot one by one and mix fried dry fruits proportionately. • Mix cardamom powder, honey and jaggery powder proportionately with pan-fried coconut, carrot and beetroot.

For Halwa Layering: In a bowl, from bottom start layering with: • Carrot portion • Coconut Portion • Beetroot portion • Carrot portion • Pour the complete portions onto a plate.

Presentation of Financial Statement: Garnishing • Garnish with balance 10% of the dry fruits and threads

of Saffron.

Notes to Accounts: Cooking Tips • Use fresh ingredients • All three ingredients can be cooked together to save time

and efforts • If you want all layers are distinctly visible than follow above method • It can be served semi hot.

137

From the Kitchen of

CA Harsha Saraf

Sr Accountant Ecolab Group

Story How many of you get nostalgic when you remember the Matka Kulfi wala ringing his bell and the fun of enjoying the Kulfi with the whole family together? My love for Kulfi started during the school summer holidays when we siblings used to wait for grandma to make homemade Kulfi for us. This dish truly connects me to my childhood, brings back all the happy and beautiful memories and reminds me of my grandma in India. Those were days when she never had Ice cream moulds or different readymade flavours, yet her Kulfi topped with

138

Pistachios was out of this world. Her love for us made the Kulfi so rich and delicious and seeing our smiling faces while enjoying it gave her immense happiness, the fruit of her love’s sweet labour. Even now, the Kulfi makes me so nostalgic that my heart and taste buds still crave for the same taste of her hands here in UAE. This month, Grandma suddenly fell sick and due to the COVID restrictions, I am unable to fly home to her. All I could do is bring back all the beautiful memories spent together by making a video call and showing her the different recipes I cooked as well as taking tips from her. This recipe is dedicated to my Grandma.

Kesar Pista Kul Recipe Type

Serves

Dessert

Preparation Time

minutes

Cooking Time

Freezing Time

hour

hours

Debit:

Ingredients

Accounting Procedure: Instructions – In a thick bottom pan take full cream milk and get it to

– Full cream Milk

1 - 1.5 Litre

– Cream (Optional)

1/4 Cup

– White Sugar

1/4 Cup

– Pistachios chopped

– Almonds chopped

(optional)

– Saffron (dissolved in

one cup milk)

– Cardamom powder – Kulﬁ moulds or

disposable glasses

a boil on high ﬂame

– Once the milk comes to boil switch the ﬂame to

– –

2 tbsp 1/2 tsp

–

4-6

–

– Kulﬁ sticks (optional) 4-6

– – –

– –

medium and add cream. Give the milk a nice stir and make sure there are no lumps formed Simmer the milk for 30 minutes and keep stirring in between Add sugar and simmer for 5 more minutes until the sugar dissolves The milk will reduce to half in quantity and thicken completely Add chopped Pistachios, Almond, saffron milk and Cardamom powder Mix all the above ingredients and simmer for 5 more minutes. Allow the mixture to cool completely which may take at least an hour After the milk is cooled completely, transfer it to Kulfi moulds or small disposable glasses. Place Kulfi sticks in between the moulds or glasses Freeze them overnight or at least 6 hours For removing the frozen Kulfi slowly warm up by rubbing in between your palms or dipping the mould in warm water

Presentation of Financial Statement: Garnishing – Gently remove the Kulﬁ from the mould/glass and

garnish with few chopped Pistachios and almonds

– Finally the Kesar Pista Kulﬁ is ready for serving.

Notes to Accounts: Cooking Tips – Adjust the sugar according to taste.

139

From the Kitchen of

CA Shailesh Shenoy

Head Of Finance Lucy Middle East FZE

Story I have had a ‘sweet tooth’ all my life. Whenever I go to the restaurant, the ﬁrst item I look for in a menu are the desserts. So it was not a surprise that during the recent lockdown when my wife Pragati asked me if I wanted to eat something sweet. I said yes, thinking of the “Kheer-eMakhana” which she had prepared a couple of months back. Pragati is a super cook and

140

loves to try new recipes and this was one of them. But then I felt why not, for a change, I prepare it and serve my family? So, I told Pragati that I would do it and she was thrilled that a lazy bone at home like me offered to cook. It is one of the easiest and the quickest desserts to prepare. It was hard to fathom that makhana could blend so well in a kheer until I tasted it. Try it out and you will love it too!

Kheer E Makhana Recipe Type

Serves

Dessert

4-5

Cooking Time

Preparation Time

10-15

minutes

30-40

Debit:

Ingredients

• Makhana

2 cups

• Full Cream Milk

1 Ltr

• Ghee

2 tbsp

• Almonds sliced

¼ cup

• Cashews sliced

¼ cup

• Pistachios sliced

¼ cup

• Raisins

¼ cup

• Powdered Jaggery

¼ cup

• Cardamom powder

½ tsp

minutes

• Saffron (soaked in two tsp milk) 8-12 strands

Accounting Procedure: Instructions Preparing the Batter: • Heat ghee in a non stick pan • Add makhana and roast on medium heat till crisp • Add milk in the pan and bring it to boil • Simmer on low heat and allow the kheer to cook for 10-15 minutes. • Add almonds, pistachios, cashews and raisins and cook until kheer thickens. • Add powdered jaggery and cardamom powder and cook for another 2-3 minutes. • Add saffron threads and cook for 2-3 minutes.

Presentation of Financial Statement: Garnishing Ÿ Garnish with chopped almonds and pistachios

Notes to Accounts: Cooking Tips Ÿ Do not forget to stir the kheer at regular intervals while cooking.

141

Story From the Kitchen of

CA Nizhat Akhtar

Internal Auditor Mulk International, HFZA

Kunafa is a traditional Middle East dessert made with thin noodle-like pastry, or alternatively ﬁne semolina dough, soaked in sweet, sugar-based syrup, and typically layered with cheese, or with other ingredients such as cream or nuts, depending on the region. It is popular in the Arab world, particularly the Levant and Egypt and especially among Palestinians. In addition, variants are found in Turkey, Greece, and the Balkans, as well as in the South Caucasus. In Arabic, kunāfa may refer to the string pastry itself, or to the entire

142

dessert dish. In Turkish, the string pastry is known as tel kadayıf, and the cheese-based dessert that uses it as künefe. In the Balkans, the shredded dough is similarly known as kadaif, and in Greece as kataiﬁ, and is the basis of various dishes rolled or layered with it, including dessert pastries with nuts and sweet syrups. It is prepared in a large round shallow dish, the pastry is colored with orange food coloring, and sometimes topped with crushed pistachio nuts. A common story is that the dish was created, and prescribed by a doctor, to satisfy the hunger of Caliphs during Ramadan.

Kunafa Recipe Type

Serves

Dessert

6-8

Debit:

Ingredients

melted)

– Orange food colour

(optional)

250 grams 200 grams

Milk Sugar Corn ﬂour Cream cheese

1 cup 2 tsp 2 tsp 1 cup

For sugar syrup: – Water – White Sugar – Lemon Juice

minutes

Accounting Procedure: Instructions – Take Vermicelli in bowl. – Break them with your ﬁnger into smaller pieces. – Pour melted butter with orange color and mix them well with

your hands.

4-5 drops

For Kunafa lling: – – – –

Cooking Time

For Kunafa:

For Kunafa: – Vermicelli (broken) – Butter (unsalted &

Preparation Time

1 cup 1½ cups 1 tsp

For Kunafa lling: – Take a separate mixing bowl add milk, sugar and corn ﬂour.

Mix them well.

– Now take a thick bottom pan, add the above mixture and cook on

low ﬂame, until it gets thicker.

– Keep on stirring mixture to prevent it from sticking to the pan. – Add cream cheese after it cools down. Mix it well.

For sugar syrup: – Take another pan, add water, sugar and cook it until sugar gets

1 tbsp

dissolved completely. – Keep on stirring and cook it until mixture starts to get thick for about 4-5 mins. – When syrup gets ready, add lemon juice in it.

– Rose Water

1 tsp

– Pistachios (chopped)

¼ cup

For Kunafa baking:

For baking and garnishing: – Butter

Notes to Accounts: Cooking Tips – The cheese in kunafa becomes

leathery, once it starts cooling ... enjoy delicious kunafa

– Take a baking pan, make the base with half vermicelli mixture

prepared above, and press it to level.

– Now pour the kunafa ﬁlling on this base and spread it evenly with

a spoon.

– Take the remaining vermicelli mixture and form another layer

above the cheese layer.

– It is just like a sandwich layer. – Brush the top layer with melted butter, to make it settle properly. – Preheat the oven at 180 degree for 10 mins and bake it for 20 mins

at 150 degree

– Kunafa is ready when it turns golden and crunchy on the surface.

Presentation of Financial Statement: Garnishing – Evenly pour prepared sugar syrup on the top of kunafa layer as

soon as it comes out of the oven.

– Garnish it with pistachio before you serve. – Cut it like a pizza or a cake and kunafa is ready to eat!

143

From the Kitchen of

CA. Anshu Rakhecha

Associate Vice president, Corporate Affairs, NMC Health

Story I remember my ﬁrst inspiration to try out something new was 10 years ago, when my boys Aryaman and Arham refused to eat fruit custard at my cousin’s house. My cousin varied the custard with cream biscuits for them to try. The next time we made custard at home, I tried a variation with their favorite Oreo biscuits. Everyone in my family loves chocolate, so coffee & cocoa took over the vanilla custard base to

144

give it the rich chocolatey kick. My sister-in-law improved it by introducing the layered version and it was an instant favourite. Over the years, new versions happened, with inputs from people who have loved it and added their unique ideas. This Layered Oreo pudding is a super hit every single time we make it! Hope you enjoy making it too and I am sure it will be love at ﬁrst taste- after which you can try your own hand at a new version.

Layered Oreo Pudding Serves

Recipe Type

Dessert 7-8 Debit:

People

Ingredients 2 litre 8 tbsp 2 tsp 6 tbsp 20 pieces 2 tbsp

For Garnishing: • Choco chips • Oreo biscuits (cream removed)

minutes

Cooking Time

minutes

Refrigeration Time

hours

Accounting Procedure: Instructions Preparation:

For Pudding: • Milk • Cornﬂour • Coffee • Sugar • Oreo biscuits • Cocoa powder

Preparation Time

2 tbsp 7-8 pieces

• Remove the cream from the Oreo biscuits and break them into 4-5 pieces each.

Cooking: • Add sugar to 1½ litre milk and bring to a boil. Stir at regular intervals. • Mix cornflour with the remaining milk in a cup. • Add the cornflour mixture to the boiled milk. Stir constantly to avoid lump formation. Boil for another 2-3 minutes. • Add the separated cream and coffee and boil for 1-2 more minutes. • Remove from the flame and separate 1/2 of the mixture into a bowl. Add cocoa powder to it and mix well. • Let both the mixtures cool for 15 - 20 minutes. Now add the pieces of Oreo biscuits only to the plain mixture.

Layering: • In the serving dish, add the ﬁrst layer using 1/2 of the cocoa mixed pudding and let it set in the refrigerator for 10 -15 minutes. • Once chilled, add the plain mixture and let it set for 30 minutes. • Finally add the remaining cocoa mixed pudding and let it set for an hour before serving.

Presentation of Financial Statement: Garnishing: • Remove from the fridge and top it with choco chips and Oreo biscuits before serving. • Serve chilled.

Notes to Accounts: Cooking Tips • Constantly stir the mixture while cooking to avoid burning and lump formation. • Cooking cream (75 ml) can also be added for a more creamy taste. • It can be served in one single dish or in 7-8 dishes to be served individually. • If Oreo biscuits are added to the hot mixture, they will start ﬂoating to the top of the pudding after a while and will not mix properly.

145

From the Kitchen of

CA Prerna Gurnani

Corporate Finance Manager Bateel Group

Story Being a Maharashtrian, the love for Ratnagiri mangoes â&#x20AC;&#x153;Haapusâ&#x20AC;? always dwelled in our family. As a kid, I remember my father bringing the best big sized Ratnagiri mangoes at home, and practically the entire season, my Mother made Aam Ras puri, or mango lassi, mango shakes and the famous Pune Mango Mastani Falooda. The mango season was dedicated to the fruit in all its glory at our home

146

in Dubai and the day my mother planned to make this Mastani, we were prepared to skip lunch and sleep all Friday afternoon, after the heavenly kick we got with the nutmeg powder in the rich and creamy mango mastani. It was divine then and is equally divine now. Generations can pass, but the marriage of all these ingredients never loses its magic. So, for the love of this fruit, the season and the love of my parents in the lip smacking Mastani, here goes my family recipe.

Mango Mastani Recipe Type

Serves

Dessert

Debit:

Ingredients

Preparation Time

hour

Cooking Time

minutes

Accounting Procedure: Instructions

For Mango Mastani:

For Basundi:

– Sabja seeds

– Take 1 litre milk and bring to boil (add saffron) and simmer

– – – – – – – –

(soaked in rose water) Vermicelli Boiled Mango Shake Basundi (recipe given) Kulﬁ/ ice cream Ghee roasted dry fruits Mango Pomegranate Charoli seeds

– Add ¼ cup sugar and let it dissolve and simmer for

¾ cup 1 scoop

– Keep to chill.

½ cup 1 2 tbsp 1 tsp

For Basundi: – Milk – Sugar – Saffron – Cardamom Powder – Nutmeg Powder

1 ltr ¼ cup 1 pinch ¼ tsp 1 pinch

– Dry fruit powder

(powdered cashew, almond and pista)

and reduce for 30 to 45 mins till the milk thickens a little.

2 tbsp ¾ cup ¾ cup

2 tbsp

another 10 mins.

– cardamom powder, nutmeg powder and ground dry

fruit powder.

For Mango Mastani Layering: From bottom start layering with – Sabja seeds soaked in rose water for 1 hour – Vermicelli soaked in kesar chandan syrup. You can also use rose syrup if you don't have kesar chandan. – Homemade mango shake – Homemade chilled Basundi – Kulﬁ or ice cream 1 scoop – Ghee roasted dry fruit layer – Repeat all above layers

Presentation of Financial Statement: Garnishing – Garnish with Vanilla ice cream, Mango pieces, roasted dry

fruits, Pomegranate, Charoli seeds

Notes to Accounts: Cooking Tips – Use the big sized huge beer glasses. – You can generously add ingredients. – Also freeze the empty glasses for about 45 mins.

This will keep all ingredients chilled.

147

Story From the Kitchen of

CA Shilpa Rajan

Passionate Baker

Like most little kids, I was also fascinated by momâ&#x20AC;&#x2122;s cooking and used to watch in awe how she would turn humble ingredients into mouth watering dishes. My love for cooking grew with me and being in Dubai gave me exposure to a variety of cuisines and culture as well as easy access to ingredients to experiment with different recipes. Trying out new recipes became a favourite weekend activity with my children also joining in. We would look

148

through various blogs, videos and zero in on a recipe and then repeatedly make it with a bit of improvisation each time from our end till we are happy with the taste. As my cooking team has two little girls, we would mostly pick recipes with few ingredients and easy procedures. Mango panna cotta is one such recipe we have perfected by trial and error and has become a regular dessert in our kitchen every mango season and this lockdown was no different. With its melt-in-themouth texture, it is a must try dessert for every mango lover.

Mango Panna Cotta Recipe Type

Serves

Dessert

Debit:

Preparation Time

Ingredients

– Ripe mangoes

– Heavy cream

1.5 cups

– Condensed milk

1 tin

– Agar agar

(chopped & soaked in half cup warm water) 4 tsp

– Vanilla essence – Berries/Chopped

½ tsp

mangoes- for garnish (optional) as required

minutes

Cooking Time

minutes

Refrigeration Time

7-8

hours

Accounting Procedure: Instructions – Chop and puree mangoes and keep aside

(approximately 1.5 cups). Preferably use non ﬁbrous mangoes, else strain the puree well for a smooth texture.

– Let the agar agar mix boil well in a pan till the

strands dissolve completely

– In another pan mix cream, condensed milk and

cook on medium ﬂame. Stir continuously and let it gently come to a boil and turn off the ﬂame.

– Mix the hot agar agar solution into the cream

mix and whisk well

– Let the mixture cool for around 10 minutes.

Then add the mango puree and vanilla essence and mix it gently.

– Pour the mixture into serving bowls,

cover with cling ﬁlm and place the bowls in the refrigerator overnight or till the panna cotta is set.

Presentation of Financial Statement: Garnishing – Garnish with chopped fruits/berries of your

choice.

– Set the panna cotta in the refrigerator, not in

the freezer.

149

From the Kitchen of

CA Sonal Dugad Story

Assistance Manager-Finance Al Saud Co Group, Sharjah

Mishti dohi is our all time favourite dish since childhood. I remember those days as a kid, our maternal uncle treated us with yummy mishti dohi when we visited him during the summer holidays. I love the thick and creamy yogurt available in Dubai. After tasting

150

srikhand at a friendâ&#x20AC;&#x2122;s place in Dubai, I was tempted to try out misthi dohi using different combinations. The outcome was a success, and I treated my uncle with the misthi dohi when he visited us in Dubai. He, being a typical Kolkotite, loved the recipe and praised it saying it even beat Kolkotaâ&#x20AC;&#x2122;s best misthi dohi!

Mishti Doi Recipe Type

Serves

Dessert

Debit:

Preparation Time

Ingredients

– Plain nestle cream

1 tin

– Condensed milk

1 tin

– Full fat yogurt

400 gms

– Cardamom powder ¼ tsp – Saffron strings – Mango - cut into

slices (optional)

minutes

5-7

hours

– Mix cream, condensed milk and yogurt with a

– – – – –

Notes to Accounts: Cooking Tips

–

– We are using matka vessels

–

so that the excess water of dahi is absorbed well in the handi. However you can use a glass vessel too but the ﬁnal result will be a little different – Microwave should not be very high temperature as there are chances that the mixture may curdle up – It is much yummier and creamier than the real Bengali Misthi Dohi.

Refrigeration Time

Accounting Procedure: Instructions

4-6 1

Cooking Time

– –

hand mixer such that they all blend together nicely. After that pour the mixture in a mud vessel. Put the mixture in Microwave for 1 to 1.5 mins on medium Let the pot be inside. Wait for 5-7 mins. Again heat the microwave for 1.5 mins. And let it be in the microwave for 15-20 mins to allow it to settle. Now remove it out and let it completely cool at room temperature. Sprinkle some cardamom powder, saffron strings and pista slices. Let it be out for an hour or two till the time the mud pot completely cools down. Refrigerate overnight or for 5-7 hrs.

Presentation of Financial Statement: Garnishing – While serving in mango season you can

garnish with some cut mango slices.

– Your yummy and quick Kolkata Misthi Dohi

is ready.

151

From the Kitchen of

CA Sreedevi Menon Story

Internal Audit Associate Hamriyah Free Zone Authority

Modakam will always have a special place in my heart not just because of how connected it is to Vinayaka Chaturthi. It reminds me of the countless evenings making modakam together and how it usually turns out to be a family project! To talk about the taste, the salty outer layer and the sweet

152

inner ďŹ lling is in fact the best part of it. We, as kids, always used to steal and eat the jaggery coconut preparation kept aside for the ďŹ lling, and so, many times my mother ended up making normal salt kozhukkattas instead of the sweet ones! All those scoldings turned out to be sweet memories to cherish though. Modakam to me is a bunch of warm memories with my family.

Modakam Serves

Recipe Type

Dessert Debit:

Pieces

Ingredients

– Jaggery grated – Green cardamoms – Ghee

2 cups 1 cup 2 to 3 1 tsp

For outer layer: – Fine rice ﬂour – Water – Salt – Ghee

minutes

Cooking Time

minutes

Accounting Procedure: Instructions Preparing Filling:

For Filling: – Coconut grated

Preparation Time

1 cup 1 cup 1 pinch 1 tsp

– Add ghee to hot pan – Sauté jaggery and coconut together until the

mixture turns reasonably thick. (Not too thick)

– Add cardamom powder and mix well. – Cool this off completely.

Preparing the Dough: – Bring 1 cup water to a boil along with salt and

ghee. Switch off the heat.

– Add the ﬂour. Mix well. Cover and set aside

until the temperature comes down a bit. – While the mixture is still hot, knead it to a soft dough and make 12 equal sized balls. – Keep the balls covered until you ﬁnish making them all.

Preparing the Modakam: – Take a ball and make a dent in the middle. – Dip the ﬁngers in water. – Put the ﬁlling inside and wrap the dough

gently. – Place the ﬁlled balls in a steamer for around 10 minutes. – Rest these for 10 minutes and serve.

Notes to Accounts: Cooking Tips – Also known as Modak /Sweet Kozhukatta

153

From the Kitchen of

CA Shiny Mathew

Director RHMC Management Consultants

Story We had cousins visit us in Dubai at short notice en route to Frankfurt, and the only notice we had was when their ﬂight took off from Cochin. They wanted to surprise us, but I wanted to do the same for these foodie cousins of mine. A cheesecake ﬁrst crossed my mind but with not an ounce of cheese in the house, I had to quickly bring up something else with the little ingredients at home as the shops

154

had closed by then. This gave birth to the super yummy “Lemon Cloud Pie”, a sweet lemony and creamy dessert which appears like white velvety clouds on your plate, melts in your mouth, the taste lingers on for some more and memories forever! Our guests came and went. We had our fun and the lemon cloud pie became a permanent item on the menu for all such special evenings from then on.

No Bake Lemon Cloud Pie Recipe Type

Serves

Dessert

Preparation Time

Refrigeration Time

minutes

4-5

Debit:

Ingredients

• Biscuits (graham crackers/marigold) • Sugar (powdered) • Cinnamon powder • Butter • Sweetened condensed milk • Lime juice • Grated lemon peel • Whipped cream (full fat)

250-300gms 2 tsp 1 tsp 100gms 1 can (14oz/390ml) 1/2 cup 1/2 tsp 2 cups

hours

For Garnishing • Red currant • Cherries

1/2 cup 1/2 Cup

Accounting Procedure: Instructions • Powder the biscuits in a mixer. • In a bowl, mix powdered biscuits, cinnamon and sugar powder with the melted butter. Mix well. • Pour it and press it on a 9’ inch spring form mould and refrigerate it for 2 hrs. • In a bowl, mix condensed milk and lime juice until well incorporated. • Then add the whipped cream and fold it. Pour it on the prepared biscuit mixture. • Refrigerate it for another 2-3 hrs. It can be prepared in advance and kept in the refrigerator (don’t freeze).

Presentation of Financial Statement: Garnishing • Remove from the mould and garnish with redcurrant and cherries before serving. • Looks lovely and tastes amazing!

Notes to Accounts: Cooking Tips • Whip the cream until a nice curl comes out. • It can be served with all types of berries.

155

From the Kitchen of

CA Rajashree Ansari Story

Group Finance Manager Diyafah Group of Schools

This is a Maharashtrian recipe and a family favourite. It is very close to my heart as my mother made this quite often when I was a child. The aroma that ďŹ lls the kitchen while frying puris is so nostalgic! The best part of the recipe is that it can be made with easily available ingredients in every household.

156

Pakatali Puri Recipe Type

Dessert Debit:

Serves

20-25

Ingredients

For Sugar Syrup • Sugar

1 cup

• Water

1 cup

• Saffron

1 pinch

• Cardamom powder 1/2 tsp

For Puris • Semolina

½ cup

• Maida

¼ cup

• Ghee

3 tsp

• Curd

¼ cup

• Water

little

• Salt

1 pinch

• Sugar

1 pinch

Preparation Time

puris

hours

Cooking Time

minutes

Accounting Procedure: Instructions • In a pan take sugar, add water, bring it to a boil. Add saffron and cardamom powder. • Once the sugar is totally dissolved, let the syrup cook for 5 more minutes and turn off the ﬂame.

For Puris: • Mix semolina, maida, salt and sugar. • Heat ghee and mix it with the above mixture to properly coat it. • Add curd and little water to make soft dough. • Keep it aside for 3 hours. This helps the semolina to be soft. • After three hours, make small puris and fry in ghee or oil. • Put the fried puri in the syrup and let it soak till the next puri is fried. • Remove the puri coated in syrup and place into the serving plate. • Repeat the process till all the puris are done.

Presentation of Financial Statement: Garnishing • Garnish the puris with dry fruits of your choice.

Notes to Accounts: Cooking Tips • Before adding the puris to the sugar syrup, please make sure that the syrup is warm.

157

From the Kitchen of

CA Priyanka Gupta satiated despite the limited ingredients that we use in our cuisine.

Story

Entrepreneur Organiser

Pineapple Jalebi is one of my mom's many innovations. We are from a strict Jain family, where no root vegetables were cooked in our kitchen. However, my dad loved to entertain friends from his corporate and social circles. My mom was determined that everybody went

158

This practice that my mother passed on to me is helping me to entertain guests everywhere across the globe, including in countries where the population is predominantly non vegetarian. Pineapple Jalebi will guarantee everybody drool and make them forget about their diets!

Pineapple Jalebi Recipe Type

Serves

Dessert

3-4

Preparation Time

minutes

Debit:

Ingredients

• Yogurt

4 tbsp 1 cup 1 tsp ¼ tsp 1 cup 1 cup 6-7 strands 1/2

• All purpose ﬂour • Baking powder • Turmeric powder (for colour) • Water • Sugar • Saffron • Pineapple medium sized

Cooking Time

minutes

• Ghee for frying

Accounting Procedure: Instructions • Make sugar syrup by combining 1 cup sugar and ½ cup water in a heavy bottomed

sauce pan. • Bring to a boil until it is thick enough to form one string (about 5 minutes after sugar

dissolves). • Add the saffron and turn off the heat • For the Jalebi batter, combine all ingredients except for water and mix. • Add water gradually to bind all the ingredients until no lumps are remaining and it is cream consistency • Cut the pineapple pieces in thin round slices • Coat the Pineapple pieces in the Jalebi batter • Pre heat the ghee in the deep pan till it is nicely hot • Fry the pineapple dipped in batter till it is golden colour. • Dip the pineapple Jalebi in the sugar syrup immediately. • Serve hot

Notes to Accounts: Cooking Tips • This recipe is with instant jalebi batter. You can use regular jalebi batter as well. • It tastes best served hot

159

From the Kitchen of

CA Rashmi Mundra

Banker

Story I was nervous. It was going to be the ďŹ rst formal meeting with my husband-to-be! First meetings are usually awkward and ours was no different. Pankaj was the one to break the ice, and asked me what sweet dishes I can cook. I instantly replied, that the one sweet I cooked was Sandesh. Over the 18 years of our marriage,

160

I have cooked a variety of sweet dishes - Gulab Jamun, Rasgula, Jalebi, Malpua, and the list goes on, but the one sweet I haven't cooked in these 18 years was Sandesh. The little secret is that I purposely didn't cook it, as I wanted to be nice enough to let him complain about the one thing he could. This lockdown gave me the chance to take out the time and prepare the most delicious Rose Gulkand Sandesh.

Rose Gulkand Sandesh Recipe Type

Serves

Dessert

6-8

Preparation Time

minutes

Debit:

Ingredients

• Milk

1 Litre

• Lemons

• Rose Syrup

2.5 Tbsp

• Gulkand

2.5 Tbsp

• Water

2.5 Tbsp

• Cardamom powder

½ Tsp

• Cold water

4 cups

Cooking Time

minutes

Accounting Procedure: Instructions • Boil the milk. • Once boiled, put it aside to cool for 5 minutes. • Squeeze both the lemons into a bowl and mix equal quantities of water into

the bowl. • Pour the lemon mixture into the boiled milk slowly, and keep stirring. • Once the milk has curdled, sieve it in a thin cotton cloth to remove excess

water. • Pour cool water onto the curdled milk, to remove the sourness. • Hang the curdled milk in the cotton cloth for 15-20 minutes. • Remove the milk and put it in a mixer grinder, add rose syrup, cardamom,

and grind it till it becomes a smooth dough. • Make balls or any shape of your choice from this dough.

Presentation of Financial Statement: Garnishing Ÿ Garnish the sandesh with Gulkand and serve fresh

161

From the Kitchen of

CA Dhara Shah

Accounts Manager

Story Who doesn’t want to be pink in health? My recipe is a healthy feast and an eye- opener that cake can be baked without Maida (reﬁned ﬂour) and Sugar. A major misconception in today’s world is that cake cannot be baked without Maida and Sugar, which have negative effects on health. Maida is made after soaking the wheat in

162

water for a few long hours and according to Jain belief, this process gives the probability of birth of many jeevs or souls. These Jeevs, which cannot be seen with the naked eye in the wheat get killed as it is converted to maida. This prompted me to replace both the ingredients with their healthier version i.e. Maida with Wheat ﬂour and Sugar with Jaggery.

Wheat our Jaggery Cake Recipe Type

Serves

Dessert

Debit:

Ingredients

For the cake: – Wheat ﬂour – Curd – Jaggery – Oil – Baking powder – Baking soda – Milk powder – Water – Salt

1 cup ¼ cup ½ cup ½ cup ½ tbsp ¼ tbsp ½ cup ½ cup A pinch

Cashew & Almond

2 tsp 1 tsp

– Black Raisin

1 tsp

– Date (remove seed

2 pieces

– Wheat ﬂour

(only for mixing with nuts)

minutes

30-35

minutes

Accounting Procedure: Instructions Grease a stainless vessel with some oil. Dust it with wheat ﬂour and swirl to coat the ﬂour on all sides. – Take a bowl: add oil, jaggery and curd and

whisk until the jaggery dissolves and becomes smooth and creamy

– Take a large bowl and place a sieve on it. Sieve

the wheat ﬂour, baking powder, baking soda, salt and milk powder. Mix well then add water.

– Mix the above mixture with the wet

ingredients prepared just until no lumps are seen. Avoid overmixing. The batter is ready level it properly with a spatula.

– Golden Raisin

and cut it into 4 pieces)

Cooking Time

– Pour the mixture in the greased vessel and

For Dry mixture: – Finely chopped

Preparation Time

½ tbsp

– Take the ﬁnely chopped cashew, almonds,

golden raisins, black raisins, dates and coat them with wheat ﬂour to avoid sinking of these dry fruits to the bottom of the batter.

– Take a non stick pan on a gas and keep the

greased vessel with the batter and bake on a low ﬂame for 30-35 mins.

– You can also bake in the oven at 180 degrees

Celsius for 30-35 mins (Use an oven friendly vessel)

163

164

REGIONAL CUISINE 165

166

167

From the Kitchen of

CA Rashida Boghani Story

Finance Director Superunion ME

This is a typical vegetarian dish cooked in every Bohri Household. It is very healthy and at the same time very light on the stomach. Whenever my mother was in a dilemma about what to cook, she knew this is one dish that everyone would enjoy without a fuss. And to this day whenever I run out of ideas on what to cook or running low on supplies, this dish comes to my rescue. Even if you have unexpected guests, these use ingredients always available in the kitchen and easy to whip up in a jiffy!

168

Bohri Traditional Meal Recipe Type

Cuisine

Serves

Regional

Bohri

Our Thali has: Toor Daal Pulao, Daal Curry

Debit: Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ

Ingredients Accounting Procedure: Instructions

Toor Daal ¼ cup Drumsticks 2 pcs Rice 2 cups. Onion 1 big size Tomato medium size1-2 Methi ¼ tsp Fried Onions to Garnish Ghee / Oil Red chilli Powder- as per taste Haldi ¼ tsp Coriander Powder 1 tsp Salt as per taste Cinnamon Stick 1-2 pcs Bay leaves 1-2 pcs Channa ka atta / Besan2 tbsp Lemon juice ½ tsp

Presentation of Financial Statement: Garnishing Ÿ When you want to serve try to

turn the pot upside down so that it comes out like a layered cake. Garnish with some mint and fried onions. Ÿ You can prepare it ahead and cook it before serving.

Notes to Accounts: Cooking Tips Ÿ Soak the rice for 30 minutes before cooking

Ÿ You can use lauki (bottle gourd

– 100 gms) instead of drum stick

Preparation: Ÿ Soak the toor daal for an hour. Wash and throw the water away. Ÿ Put daal in the cooker and add enough water to cover the daal. Ÿ Cook for one or two whistles so that it cooks well, at the same time isn’t overcooked or undercooked. Let it cool

Ÿ Separate water and dal. Do not throw the water as this is used as the base of the curry. Ÿ Spread the dal in a plate to remove excess water and the dal becomes dry to feel.

Dal Curry: Ÿ In a vessel heat 1 tablespoon of ghee/oil. Splutter some methi seeds. Ensure that the methi does not burn, as the curry can get a bitter taste.

Ÿ Add 1-2 spoons besan and keep stirring. Ÿ Add a part of the tomatoes and let them soften. Ÿ Add red chilli, haldi, coriander powder and salt (as per taste) keep stirring to avoid over cooking

Ÿ Slowly start adding the dal water which was kept aside and ensure that no lumps Ÿ Ÿ Ÿ Ÿ Ÿ

are formed. Add the cut drumsticks pieces and continue stirring. Add water slowly, till you get the desired consistency. Cover and let it boil on slow heat. Stir a few times after it comes to a boil. The curry is done when drumstick is cooked well and dal has a creamy consistency You can add ½ a lemon to get a tangy taste before switching off the stove. Garnish with coriander and serve.

Dal Rice Pulao: Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ

Put 1 tbsp oil in a pan and add bay leaves, cinnamon stick, onions, tomatoes and fry Add Red chilli powder, Coriander powder, Salt, haldi and fry for a few seconds. Add the Dal and stir everything together for a few minutes. Switch off and keep this mixture aside. Take 1-2 cups of water in a pot depending on the amount of rice. Boil the water and add soaked rice. When rice comes to a boil, remove the pot from the heat and drain the water from the rice.

Final step: Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ

Take a medium sized pot and layer the bottom with some ghee. Put ½ the cooked rice in the bottom and pat it firmly to set. Layer the prepared dal mixture, add some cut coriander on top and pat it down firmly. Finally put the remaining rice on the top and pat firmly. Put ¼ cup water on top. Seal the pot with foil and close the lid. Cook the pulav for 15 – 20 minutes and serve hot.

169

From the Kitchen of

CA Aashna Mulgaonkar Story

Partner, GDT Associates & GDT Accounting & Book keeping

Coming from a joint family and being brought up with 40 plus people living under the same roof, cooking was always a marathon, in terms of the dish for the day to be served and the preparation going behind it. But it also taught us to be creative in preparing dishes by using the available ingredients. Such indulgences at times created some new dishes. One of the favorite dishes of every Goan is the Goan ﬁsh thali. Goans love their “xitt kodi nustea” and it’s pretty much a staple in every Goan household. The particular goan ukdo rice with that special curry is full of ﬂavor. The way we fry

170

our fish is distinct too. The accompaniments like kismur sol kadhi add to the taste, all of which make this an extremely unique thali to eat. The dish that I have added to this Thali is ‘The Bird’s Nest’ My first teacher or my first and foremost culinary instructor is my Mother. She has several such dishes in her repertoire which are our family favourites. But this particular one will always be my favourite, she makes this one on very special occasions. She calls it a ‘Birds Nest’ because she was inspired by one such nest which she spotted in the Indoor Garden opposite the Kitchen Window. I hope you enjoy it as much as we do.

Goan Thali

Debit:

Ingredients

– Potatoes Big – Fresh Green Peas – Capsicum Red ﬁnely

2 2 tbsp

chopped

1/4th 1/4th

– Onion ﬁnely chopped – Handful of chopped – – – – – – – – – –

Parsley fresh leaves Sumac Powder (My addition to the original recipe) ½ tsp Pepper 1/4th tsp Handful of chopped fresh Lettuce leaves Fine Vermicelli roasted for coating Ginger Garlic paste ½ tsp Egg 1 Salt to taste Kashmiri Chilli powder 1/4th tsp Turmeric (Haldi) powder 1/4th tsp Coriander/Jeera powder 1/4th tsp

For Raw Banana Vegetable: – – – – – –

Raw banana 2 pieces Onion 1 large piece Coriander leaves, Grated coconut Water to steam the bananas Tamarind pulp ½ tsp Chilli powder, Salt to taste

For Dry Fish Kismoor: – – – – – – –

Dry prawns ﬁsh Onion (ﬁnely chopped) Coriander leaves Grated coconut Tamarind pulp Chilli powder, Salt to taste Oil

– – –

Prawns cleaned Grated coconut Tamarind Raw mango Turmeric Red Byadgi Chillies pieces or kashmiri chilli powder Salt to taste Onion Green chilli (optional)

GOAN

For Shrikhand: – – – – – – – – –

1 medium size 1 ﬁnger

– Grind dried red chillies together with grated coconut and turmeric. Grind the masala until it’s a ﬁne paste.

– In a ﬂat bottom vessel add oil, once it’s hot add onion

Coconut grated Red chilli Salt to taste Kokam Garlic

1 cup 1 piece 5-6 pieces 3-4 pieces

– Steam the potatoes for 15 minutes in a cooker, then – – –

– – –

–

1 tbsp

For Prawns Curry: 1 cup 1 cup ½ tsp

Accounting Procedure: Instructions

2 tbsp

500 gms 1 piece small size ball 1 piece ½ tsp 5-6 dried

Hung curd Sugar Cardamom powder Few kesar strands

Sol Kadhi:

–

King ﬁsh slices 4-5 pieces Red chilli powder 1 tsp Turmeric powder 1 tsp Ginger Garlic paste 2 tsp Semolina 5 tbsp Oil to shallow fry, Salt to taste Squids Onion (ﬁnely chopped) Goan recheado masala Salt to taste Oil Ketchup

Regional

½ tsp

– –

mash them - keep them aside Take oil in a Pan and fry the onion until they turn golden brown Add the green peas and the red capsicum, until they slightly change color Add the dry powders pepper, chilli and haldi powders (we prefer it to be moderately spicy, so my speciﬁcations for these powders are according to our taste buds, so feel free to adjust them according your preferences) The secret ingredient I add is the sumac powder, it gives me that Arabic vibe to the dish. Finally add the salt to taste. Add the green leaves parsley and lettuce to it and let this mixture cool for a bit. Stuff the mixture inside the mashed potatoes, sizes similar to a burger patty, we shape these potato cutlets like a nest. Roll these cutlets in the egg and coat it with vermicelli Deep fry the cutlet on a low ﬂame to get the crisp texture of vermicelli. The nests are now ready. They taste yummmm when accompanied with Ketchup, Mayo or Garlic Sauce or Schezwan Sauce Time taken for preparation is 45 minutes

For Kelyachi Bhaaji: – – – – – –

Steam the bananas until they are boiled. Cut them into cubes. Finely cut the onion. Add the grated coconut, coriander leaves, tamarind pulp, salt and chilli powder. Mix them all together Time taken for preparation is 25 minutes

For Dry Fish Kismoor: – Dry roast the prawns in a pan until crispy. – Add the grated coconut, ﬁnely chopped onion,

coriander leaves, tamarind pulp, salt, chilli powder.

– To this mixture add the dry roasted prawns only

10 medium 1 large 6 tbsp 6 tbsp 1 tbsp

– – –

For Kelyachi Bhaaji – Steam the bananas until they are boiled. – Cut them into cubes. – Finely cut the onion.

171

cut in small pieces, add raw mango sliced, add prawns, stir it for 2 to 3 minutes. Then add a little water and let it cook. Add the ground masala dissolved in a cup of water, you can also add a small green chilli slit to get that added spice to the curry. Time taken for preparation: 20 to 25 minutes.

For Kingsh Fry: – Wash and clean the king ﬁsh slices. – Apply ginger garlic paste over the king ﬁsh pieces, – – – –

rub the red chilli powder, turmeric powder and salt to the fish together. Take semolina in a plate and coat each piece of fish evenly. Add oil in the flat bottom pan and shallow fry the king fish pieces on a low flame, turning occasionally. Until they are slightly crispy. Serve hot once done. Time taken for preparation 15 to 20 minutes.

For Squids Recheado: – Clean the squids by removing the tentacles from the – – – – – –

squids and wash them thoroughly. Chop them into rings. In a thick bottom pan, add 3 tbsp oil. Fry onion until soft. Add 4 tbsp of recheado masala, stir fry for 30 seconds. Add in the chopped tentacles & squids, cook for about 3-4 minutes on high ﬂame. Then add the remaining 2 tbsp recheado masala along with 1/8 cup water and cook on high ﬂame for about 3 minutes. Add 1 tablespoon of ketchup and garnish with coriander leaves Time taken for preparation: 20 to 25 minutes

For Shrikhand: – Take a cup of hung curd (preferably curd should be – – –

kept hung overnight, in a clean cotton cloth for the water to drain entirely). Add equal portion of sugar to the hung curd and leave it for a couple of hours, for sugar to melt. Add the cardamom powder and kesar and stir well with a spoon until the sugar dissolves completely. Time taken for preparation: 2 hours (plus at least 10 hours for the hanging curd)

Sol Kadhi: – Soak the kokam in water for sometime – Grind the garlic, red chilli and coconut with water – Squeeze the 'milk' out of the paste and repeat this

while serving.

– Time taken for preparation is 15 minutes.

For Squids Recheado: – – – – – –

Serves

–

For Kingsh Fry: – – – – – –

Cuisine

1 cup 1 large

For Prawns Curry: – – – – – –

Recipe Type

– –

grinding and squeezing of coconut milk a couple of times. Until the coconut seems dry. Add it to the soaked kokum. Time taken for preparation: 15 minutes

From the Kitchen of

CA Snehal Kajaria

Audit Manager Mahendra Asher & Co.

Story Dal dhokli, being a traditional gujarati one-pot meal, is loved by one and all in our family. It is not only easy to prepare but healthy and ﬁlling too. This is a fantastic option for a full meal when you don’t want to cook the regular dal, roti and subji. My mother used to make Dal Dhokli once a week for dinner when I was in school. Now we prefer to have it for lunch during the weekend when veggies are out of stock. This is my mother’s recipe, but I have thrown in my modiﬁcations to suit the taste buds of my family.

172

Gujrati Meal Recipe Type

Cuisine

Serves

Regional

Gujrati

Our Thali has: Dhokli, Daal

Debit:

Ingredients

For Dhokli: Ÿ Wheat ﬂour Ÿ Wheat ﬂour (for dusting) Ÿ Turmeric powder Ÿ Red chilli powder Ÿ Asafoetida Ÿ Oil Ÿ Salt (to taste) Ÿ Water

For Dhokli: 1 ½ cup

2 tsp 3 tsp 1 pinch 2 tbsp 1 ½ cup

For Daal: Ÿ Toor dal (split pigeon peas) Ÿ Peanut (optional) Ÿ Ghee Ÿ Mustard seeds Ÿ Cumin seeds Ÿ Methi seeds Ÿ Dry red chillies Ÿ Bay leaf Ÿ Cloves Ÿ Cinnamon Ÿ Turmeric powder Ÿ Red chilli powder Ÿ Asafoetida Ÿ Green chilli ginger paste Ÿ Curry leaves Ÿ Jaggery Ÿ Lonavala kokam or tamarind Ÿ Water Ÿ Salt to taste

Accounting Procedure: Instructions Ÿ Take wheat ﬂour, add the spices, salt and oil in a big bowl. Ÿ Add water as required in small quantities and knead a little stiff but smooth dough (like paratha dough). Ÿ Cover and let it sit for 15 minutes. Ÿ Divide the dough into 12 equally sized balls. Ÿ Dust a little ﬂour, roll it out into a thin circle of 7-8 inch diameter and transfer to a plate. Repeat the step for remaining dough balls. Ÿ Take one rolled circle over a rolling board and cut it into multiple small square / diamond shapes using a knife or cutter. These pieces are called “dhokli”

For Daal: ½ cup 2 tbsp 3 tbsp 1 tsp ½ tsp ¼ tsp 4-5 1 8-10 1 inch 2 tsp 2 tsp a pinch 1 tsp 1 sprig 1 tbsp 8-10 6-7 cups

For Garnishing: Ÿ Coriander leaves 2 tbsp Ÿ Onion ﬁnely chopped 1 Ÿ Lemon juice 3 tsp

Ÿ Rinse toor dal in running water. Ÿ Add 1½ cups water and pressure-cook it over medium ﬂame for 4 whistles. Ÿ Remove the cooker from ﬂame and let it cool down for 15 minutes.

For Daal Dhokli: Ÿ Heat ghee in a large thick bottom kadai or pan over medium flame. Ÿ Add mustard seeds and let it splutter. Add cumin seeds, methi seeds, bay leaf, cloves, cinnamon, dry chillies, curry leaves, asafoetida, turmeric powder, red chilli powder and mix well. Ÿ Add pureed dal, 6-7 cups water, green chilli ginger paste, salt, jaggery, kokam. Ÿ Bring it to boil over a medium flame and then reduce flame/heat to low. Ÿ Slowly add all the dhokli pieces (12-14 pieces at a time) into the boiling dal and increase the flame to medium and cook for a minute or two. Ÿ Add the next batch of diamond shaped pieces after 1-2 minutes. Stir occasionally in between. Ÿ Add all the pieces and cook on a medium flame for 10-15 minutes until the dhokli becomes soft and the raw taste goes. Ÿ Turn off the flame and transfer it to a serving bowl or deep serving plate.

Presentation of Financial Statement: Garnishing Ÿ Drizzle over ghee, garnish with fresh coriander leaves, onion and serve hot or warm.

Notes to Accounts: Cooking Tips Ÿ Dal will get thicker as it cools hence serve it hot. Ÿ If dal gets thicker, add ½ cup hot water and boil. Ÿ Do not add too many pieces together to prevent them from sticking together.

173

From the Kitchen of

CA Ujwala Wagle Story

Financial Advisor

Karwar is a part of North Canara District, State of Karnataka. It is famous for itâ&#x20AC;&#x2122;s azure blue skies, virgin beaches, fresh seafood and unique style of cooking. Kali river meets the Arabian sea at Karwar and the meeting point creates a clean breeding ground for certain variety of Fish. Households in

174

this region prepare food from the locally available ingredients like Rice, coconut, river or well water, coconut oil made from coconut grown in own garden, green or red leafy vegetables grown in their home garden. The freshness, purity and time-tested recipes passed from one generations to next one is the essence of this soul enriching cuisine.

Karwari Thali

Debit:

Recipe Type

Cuisine

Serves

Regional

Karwar

Ingredients

Accounting Procedure: Instructions

2 cups 4 cups

– Soak the rice in water for 20 minutes. – Place it in pressure cooker with 4 cups of water and cook for

For Rice: – Rice raw – Water

For Rice:

For Prawn Curry: – Prawns cleaned – Potatoes – – – – – – – – – –

potatoes Grated coconut Coriander Seeds Garlic Oil Red Byadgi Chillies pieces Pepper corn Turmeric Kokum Onion Salt as taste

500 gms 2 small 1 piece 2 tablespoons 5 pieces 2 tablespoon 5-6 dried 10 pieces 1 teaspoon 5 pieces 1 medium size

For Fried Kingsh: – – – – – – – –

King ﬁsh slices Red chilli powder Turmeric powder Ginger garlic paste Semolina Rice powder Oil for deep frying Salt to taste

4-5 pieces 1 tsp 1 tsp 2 tsp 1 tbsp 1 tbsp

10 minutes.

For Prawn Curry: – In a pan, roast coriander seeds and dried red chillies together. – Add grated coconut, pepper corns, turmeric and grind the –

–

masala to fine paste In a flat bottom vessel add oil, once oil is hot add half onion cut in small pieces, add minced garlic .Once fried to pink colour, add potatoes and prawns, stir in for 2 to 3 minutes. Add 2 tablespoons of ground masala dissolved in 2 cups of water and allowing it to cook the prawns and potatoes. Add the remaining onion in it. In next 5 to 7 minutes, once potatoes are cooked add remaining masala, add the water, if required to get desirable consistency. Add salt and kokum, bring to boil. Boil for 3 to 4 minutes and remove from the flame and it is preferable to keep aside for 1-2 hours before serving, to enhance the taste. (Prep. Time: 20 to 25 minutes)

For Fried Kingsh: – Wash and clean the king ﬁsh slices. – Apply ginger garlic paste over the king ﬁsh pieces, gently rub

red chilli powder, turmeric powder and salt to the ﬁsh together. – Mix semolina and rice powder and coat each piece of ﬁsh

evenly with the same. – Add oil in the ﬂat bottom pan and shallow fry the king ﬁsh

pieces on a low ﬂame, turning occasionally.

For Red Math Subzi

– Serve hot once done. (Prep time: 15 to 20 minutes)

For Subzi:

For Red Math Subzi:

– Red Math 2 bunches – Onion, ﬁnely chopped2 pieces – Salt to taste

– Clean and wash red math leaves, Cut it into ﬁne strips. – Cut onion ﬁnely, add oil into a vessel, and once hot add onion

For Gravy:

– Add cut vegetable once onion softens and cover with lid. – The vegetable will get cooked in their own water. Additional

– Grated coconut – Dry red chilli – Oil

1 cup 1 piece 4 tbsp

and red chilli.

water is not required. Once cooked add salt and grated coconut. (Prep Time: 20 minutes)

175

From the Kitchen of

CA Kavita Dalvi Story Maharashtrian food culture is diversiﬁed, and each region has it’s own unique ﬂavour. Maharashtrian Konkani cuisines are different from Maharashtrian Desh, Marathwada, Vidarbha and Khandesh cusine.

IT Business Controller - Finance Emirates Flight Catering LLC

Konkani cuisine is quite similar to Goa and some dishes in the cuisines from Kolhapur district are quite popular. But that is not the case for the remaining part of Maharashtra. I belong to Ahmednagar District where peanuts are used in curries and dry vegetables to give rich and creamy ﬂavour, which I love. This Maharashtrian Thali has a touch of Ahmednagar style of cooking.

176

Maharashtrian Veg Thali Recipe Type

Cuisine

Serves

Regional

Maharashtra

This Thali contents; Polya (Chapattis), Bhat (Rice- Simple Boiled Rice), Kharda (Khandesh Style Chutney), Batatyachi Bhaaji (Sautéed Potato),Gawarichi Bhaaji (Guar Beans), Jeera-Lasun Varan (Daal with Cumin and Garlic tadka), Aamras (Dessert), Salad and Pickle (Slices onion, lemon and any pickle available at home)

Debit:

Ingredients

For Polya (Chapattis): Ÿ Whole wheat ﬂour Ÿ Salt to taste Ÿ Lukewarm water and oil

2 cups

Spicy green chili Peanuts Garlic Oil Salt to taste Boiled potatoes cut into pieces Mustard seeds Cumin seeds Crushed garlic Green chili ﬁnely chopped Asafoetida Turmeric powder Coriander leaves, a handful Salt to taste Oil

For Bhat: Ÿ Rinse the rice twice Ÿ Add rice, salt and water into a pot and cook the rice. Add just enough water to 10 to 15 2 tbsp 10 cloves 1 tbsp

4 1 tsp 1 tsp 1 tbsp 1 tbsp A pinch ¼ tsp

2 tbsp

For Gawarichi Bhaaji (Guar Beans): Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ

Guar beans cut into 1cm pieces Mustard seeds Cumin seeds Crushed garlic Red chili powder Asafetida Turmeric powder Coriander leaves, handful Salt to taste Oil Roasted peanut powder

1 kg 1 tsp 1 tsp 1 tbsp 2 tsp A pinch ½ tsp

2 tbsp ¼ cup

For Jeera-LasunVaran (Daal with Cumin and Garlic tadka): Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ

Toor Daal Moong daal Cumin Seeds Asafetida Salt (to taste) Crushed garlic Turmeric powder Ghee Coriander to garnish

1 cup ¼ cup ¼ cup A pinch 2 tbsp ½ tsp 2 tbsp

For Aamras: Ÿ Alphonso mangoes Ÿ Milk Ÿ Sugar

thin and cook it on a hot pan on a high ﬂame. Apply ghee after plating

1 cup

For Batatyachi Bhaaji (Sautéed Potato): Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ

Ÿ Knead a soft dough of wheat ﬂour, salt and water. Apply oil on the dough and rest the dough for 15 minutes.

For Kharda: Ÿ Ÿ Ÿ Ÿ Ÿ

For Polya (Chapattis): Ÿ Make 8 equal size balls of the dough, roll into chapati rounds. Ÿ Apply oil and dust some wheat ﬂour. Fold it into a triangle and again roll it

For Bhat: Ÿ Rice Ÿ Water Ÿ Salt to taste

Accounting Procedure: Instructions

6 1 cup ¼ cup

cook the rice, ensure that you don’t add excess water.

Ÿ Boil for around 15-20 minutes until the rice is done. Ÿ (Preparation time: 15-20 minutes)

For Kharda: Ÿ Roast peanuts, fry the chilli and garlic in half the oil until golden brown and

add peanuts and salt. Let it cool and then crush the mixture with a mortar and pestle (do not use a mixer and grinder). Sauté the mixture in remaining oil. Ÿ (Preparation time: 15-20 minutes)

For Batatyachi Bhaaji (Sautéed Potato): Ÿ Heat oil in a pan, add mustard seeds, let it crack, add cumin seeds, garlic, green chili, asafetida and turmeric powder.

Ÿ When the garlic turns golden brown, add potatoes and salt, sauté well till everything is combined.

Ÿ Garnish with coriander leaves. Ÿ (Prep. Time: 20 to 25 minutes)

For Gawarichi Bhaaji (Guar Beans): Ÿ In a pan heat oil, add mustard seeds let it crack, add cumin seeds, garlic, add asafoetida and Guar beans,

Ÿ Close the pan with a lid and let Guar beans get a little soft with steam itself. Then add turmeric powder and chili powder and salt.

Ÿ Add a little hot water to the guar beans to cook. Once guar beans are almost done, add peanut powder and let it cook for more 5 minutes

Ÿ Garnish with coriander leaves Ÿ (Prep. Time: 20 to 25 minutes) Ÿ For Jeera-LasunVaran (Daal with Cumin and Garlic tadka): Ÿ Cook the dal in water in a pressure cooker Ÿ Heat ghee in a pot on a low ﬂame Ÿ Add Cumin seeds, let it crack and then add garlic and asafetida and fry till Ÿ Ÿ Ÿ Ÿ

garlic turns golden brown. Add turmeric powder, dal and salt. Adjust consistency if required but this daal tastes good when slightly thick. Garnish with coriander leaves (Prep. Time: 20 to 25 minutes)

For Aamras: Ÿ Wash mangoes, soften the mangoes with your hand and take out juice in a

Ÿ Ÿ Ÿ Ÿ Ÿ

bowl. Take the Skin of mangoes and seeds in one plate and wash off with milk to take out complete pulp from it and add in Juice. Add sugar and mix it well and keep it frozen to cool. Wash the mangoes and soften the mangoes with your hand Remove the juice into a bowl. Wash the skin and seeds with milk to extract the balance pulp and mix it with the juice Add sugar, mix it well and freeze. (Prep time: 15 minutes)

177

From the Kitchen of

CA Jinny Ahuja

Manager HDFC Ltd.

Story Sarson ka Saag with Makki ki Roti is a traditional and staple winter delicacy from the land of five rivers, Punjab. The pungent mustard leaves are stewed with other winter greens like spinach, fenugreek, radish, slow cooked for hours over low heat to get hearty and healthy green casserole. During winter the dew enveloped fields are graced with lustrous mustard leaves dotted with yellow flowers of the plant like sunshine in the darkness and then these tender mustard leaves are carefully plucked by the skillful farmers to furnish the local vegetable markets with

178

the bountiful produce. Sarson ka Saag is accompanied by ﬂatbread made of maize ﬂour rustically shaped with delicate into a moon shaped circle uneven edges and over a stove top to get that earthy taste in the bread. This kind of wholesome and nourishing diet was designed for energetic, diligent farmers and warriors with well-built physique and stamina who worked hard day and night, but slowly this became the food culture of the whole community religiously followed in every Sikh household including mine. A cooling glass of buttermilk is served to quench the thirst, and jaggery is served in the end to complete the meal.

Punjabi Meal Recipe Type

Cuisine

Serves

Regional

Punjabi

Our Thali has: Sarson ka Saag, Makke di Roti

Debit:

Ingredients

Accounting Procedure: Instructions

For Sarson ka Saag:

Ÿ Mustard Greens 2 bunch Ÿ Spinach 1 bunch Ÿ Bathua/ Soya greens/ Methi / Radish 1 bunch Ÿ Onion 1 large Ÿ Tomato 2 medium Ÿ Dry Red chillies Ÿ Salt per taste Ÿ Green Chilli 1 Ÿ Garlic 4-5 Ÿ Ginger chopped 1 inch Ÿ Red chilli powder 2 tsp Ÿ Ghee 2 tbsp Ÿ Cumin 2 tsp Ÿ Water 4 cups

Ÿ Clean, wash and chop all the greens (mustard, spinach and other). Once chopped soak them in water for 15 – 20 minutes to get rid of dirt particles. Ÿ Heat ghee in a cooking vessel over medium heat and sauté chopped onion, ginger, garlic and green chilies over medium heat for 10 minutes or until the onion turns light brown in color. Ÿ Now add chopped tomato along with salt and red chili. Sauté for 5 minutes over medium heat. Ÿ Once the tomato is sautéed add chopped greens and stir nicely. Sauté till greens turn soft in texture. Ÿ Add 4 cups of water and let saag simmer over low heat till water is reduced to half and greens are completely cooked. Mash the leaves with a spoon to get a coarse consistency. Ÿ Transfer saag into a saucepan and turn on the heat. Let it simmer over low heat while you prepare tempering. Ÿ For tempering, heat ghee in a small pan add cumin and once it starts crackling add dry red chilies. Pour tempering over the saag and mix nicely. Ÿ Cook saag for 10 minutes more and then turn off the heat. Ÿ Serve hot with Makki Ki Roti with more ghee on top.

For Makki ki Roti: Ÿ Ÿ Ÿ Ÿ

Maize ﬂour 3 cups Ghee 2 tbsp Salt to taste Lukewarm water to bind the dough

For Makki ki Roti: Ÿ To prepare dough, sift flour and salt together in a bowl. Ÿ Add oil and gently rub the flour in between fingers to get crumble like texture. Ÿ Using little lukewarm water at a time bind smooth and firm dough. Knead for 5 minutes and then shape into a round ball. Transfer dough to a clean dry bowl covered with a kitchen towel. Let the dough rest for 15 minutes. Ÿ To make roti, heat iron skillet (tawa) over medium heat. Ÿ Line the kitchen counter surface with a clean dry plastic sheet. Grease it with 1 tsp of oil. Pinch a portion of dough and roll into a ball and then flatten the dough ball using fingers. Ÿ Place the flatten dough ball over the plastic sheet and with a rolling pin roll out to medium size roti of approximately 3 inch diameter. Makki ki Roti is a little thick so make sure not to roll it out too thin like regular chapati. Ÿ Now slowly transfer the roti from the plastic sheet to your palm. Greasing the plastic sheet beforehand makes this step easier. Ÿ Place the roti from your palm to a heated skillet and cook on both sides. Do not flip roti more than once or twice as it is a bit fragile. Ÿ Cook roti direct heat like Chapati over medium flame, flipping in between to cook evenly from both sides. Brown spots or charred marks will appear once roti is cooked. Ÿ Transfer to a plate and smear either white butter or ghee. Serve hot with Sarson ka Saag.

Presentation of Financial Statement: Garnishing Ÿ Serve the saag with some butter or garnish with fried garlic.

Notes to Accounts: Cooking Tips

179

Ÿ Mustard leaves have a unique ﬂavour that is mildly bitter but quite pleasing to the palate; to decrease the bitterness, the mustard leaves are ﬁrst cooked or blanched in boiling water with the spinach and bathua before it is actually cooked with the tempering.

From the Kitchen of

CA Manoj Agarwal

Story Rajasthani cuisine is not complete without Dal, Bati and Churma. In todayâ&#x20AC;&#x2122;s world where cooking habits have changed from upla (cow dung furnaces) or gas oven to cooking ranges, the authentic taste of these dishes as we used to enjoy is lost. This is a secret recipe on how we can make Churma and Bati by frying it in ghee and the taste is almost similar to the traditional recipe. Cooking Dal, Bati and Churma is an example of perfect time management as they can be prepared simultaneously and can be done within an hour and a half.

180

Rajasthani Meal Recipe Type

Cuisine

Serves

Regional

Rajasthani

Our Thali has: Dal, Churma, Bati

Debit:

Ingredients

For Dal: • Chana dal • Green moong dal • Toor daal • Urad chilka dal • Urad dhuli dal • Lemon juice • Coriander leaves • Cumin seeds • Ghee • Red chilli powder • Coriander powder • Ginger • Garam masala powder • Turmeric powder • Green chili chopped • Salt to taste

½ cup 1/2 cup 1/2 cup 1/4 cup 1/4 cup 1 tbsp 1 tbsp 1/2 tbsp 1 tbsp 1 tsp ½ tbsp 1/2 inch 1/2 tbsp 1/4 tbsp 3-4

For Bati: • Wheat ﬂour • Gram ﬂour • Desi ghee for moyan • Ajwain seeds (carom seeds) • Use same ghee for frying as used for churma • Water

1 kg 100 gms 100 gms 2 tsp

3 cups

For Churma: • Whole wheat ﬂour • Desi ghee for Moyan • Sugar powder • Cashew Nuts pieces • Cardamom powder • Desi Ghee for deep frying • Water as required

1 kg 100 gms 300 Gms 50 gms 10-15 gms

Accounting Procedure: Instructions For Dal: • Mix all the dals in a bowl and wash these well, soak them in enough water for 2-3 hours. • Once soaked, drain the water and add dal to a pressure cooker. • Add 4 cups of water, salt and turmeric powder and mix. Pressure cook the dal for 2 whistles. Allow the cooker to cool and remove the dal. • Mix all the spice powders in 1/2 cup water to make a thin paste. • Put ghee in a pan over medium ﬂame, add the cumin and coriander seeds. • Once they splutter, add ginger and green chilli, spice powder paste. Fry for a minute and add the cooked dal. • Add the remaining water and stir well. Bring it to a boil.

• Add lemon juice and salt to taste. • Garnish with chopped coriander. • Serve hot with freshly prepared baatis.

For Bati: • Mix Gram Flour, Salt and Ajwain Seeds with wheat flour in a mixing bowl • Mix 100 gms ghee for moyan into 100 ml of water, mix well. • Pour the mixture of ghee and water into the flour, salt, carom seeds mixture and mix well. • Ensure that ghee/ water mixture is properly mixed into the flour and the wheat flour will becomes little rough in texture • Now start mixing water slowly and knead the flour to the extent possible keep it hard. It will be little softer than churma dough. It should be soft enough to easily mould in small balls (size of a regular bati we required). • Once all the bati balls are ready, our ghee is also hot and ready to accept the Batis. Put all the batis into deep fryer and keep the flame in the middle of low to medium. • Fry till they are brown in color. • Baati is ready to be served

For Churma: • Place a deep frying pan on gas, pour ghee in it on low flame. Let the ghee heat up. • Mix 100 gms ghee for moyan into 100 ml of water, mix well. • Take wheat flour in a mixing bowl. Pour the mixture of ghee and water into it and mix well. • Ensure that the mixture of ghee/ water is properly mixed with flour and the wheat flour gets a slightly rough texture. • Slowly mix water and knead the flour to the extent possible to keep it hard and make balls. The dough balls are deep fried, so only a minimum quantity of water is required, else the dough balls may break. • Heat the ghee well and put these balls/ portion of dough in the deep fryer on a medium low lame. These balls/ portions are cooked on a slow flame till these turn light red or dark brown. Keep stirring in between, remove from the ghee and keep them aside to cool. • Once our churma balls cools down, take a wooden hammer or use hands to break these balls/ portions. • Grind these well in a blender/ grinder. Stir in between, open the cover of the mixture jar in between a couple of times, as these balls are not completely cooled down. • The fine granulated smooth power from grinding will not be in a complete powder form but are exactly the same as regular churma without ghee. • In a bowl, mix the ground powder, sugar powder, cashew nuts, cardamom powder or any other dry fruits of your choice. • Your churma is ready. • If you wish to make churma balls, as done in some places in Rajasthan, add a little ghee into the mixture to make balls.

Presentation of Financial Statement: Garnish and presentation • Dip baati in ghee. • Garnish dal with coriander leaves • Serve and relish dal baati churma with green chutney and pickles.

Notes to Accounts: Cooking tips • Don’t throw the water after removing dal from the cooker, it can be used in the dal • For both Bati and Churma, don’t knead the dough too much, else the wheat flour will start releasing gluten and churma portions and Bati balls will absorb too much ghee while deep frying. • Baati and churma are best fried on either a low flame or a medium low flame. • The tighter the kneaded dough, the less ghee it will absorb while frying. • If we add more water to make the dough softer, batis will not be proper and these may look like thick puri. So, to keep the same taste as bati, this dough should be tight but not exactly the same as for Churma. • You can make sugar powder for churma, by finely grinding whole sugar.

181

From the Kitchen of

CA Jaya Bajaj

Story Most of us have at least one Sindhi friend. What comes in your mind when you hear the word Sindhi? Think 30 seconds…… Business Mind Ranveer Singh Surname ends with ani And deﬁnitely food - Kadi Chawal, Dal Pakwan, Koki ….

Freelancer, Mom cooking enthusiast

But there are many more Sindhi food items which are worth trying, the once in this thali are some of my favorites.

182

Sindhi Thali Recipe Type

Cuisine

Serves

Regional

Sindhi

Our Thali has: Sai Bhaji, Sindhi Bhuga Chawal, Kachalu (Arbi) Tuk, Aani Bassar

Debit:

Ingredients

For Sai Bhaji: • Spinach 250 gms • Onion (medium chopped) 2 • Chana dal (soaked for 1 hour) 1 cup • Salt 2 pinches • Red chilli powder 1 tsp • Garlic 8 cloves • Tomato chopped 2 • Green chilli chopped 2 • Powdered turmeric 1 tsp • Reﬁned oil 1 tbsp

For Sindhi Bhuga Chawal: • Rice, washed and soaked 1 ½ cup • Ghee/Oil 2 tbsp • Onions, thinly sliced 3 • Whole Garam masala (optional) • Red Chilli powder ½ tsp • Salt as taste • Green Peas ½ cup

For Kachalu (Arbi) Tuk: • Arbi • Dhania Powder • Red chilli powder • Amchur powder • Chaat masala • Oil for deep frying • Salt to taste

12-15 pieces ½ tsp ½ tsp ½ tsp 1 tsp

2 cups 1 ¼ cup 2 ¼ tsp ¼ tsp ¼ tsp 4 tbsp

ﬁnely chopped

• Green chilies • Coriander powder

brown in color.

• Add tomatoes, green chili • Add chana dal, spinach leaves. • Add all spices, mix well and add little water. • Put on the cooker's lid and cook for 2-3 whistles and let it pressure cook for 10 minutes after you turn off the heat.

• Mash all the vegetables lightly with the back of a wooden spoon

or blend with a hand blender (don't mash it completely, you should be able to see chana dal). • Give tadka of garlic and red chilli, serve hot. • Preparation time: 30 minutes

For Sindhi Bhuga Chawal: • In pan, heat ghee/oil on medium ﬂame, add the whole garam masala

• Once the whole spices begin to sizzle, add in the sliced onions

and saute until the onions turn almost dark brown in color but do not burn. • Add red chili powder and salt. • Add water, 1-2 glass and add green peas, allow water to absorb • Once water absorbs, cover pan with lid keeps gas on low ﬂame for 5 min. Your Bhuga Chawal is ready. • Preparation time: 25 minutes.

For Kachalu (Arbi) Tuk: • Wash arbi and pressure cook it for one whistle. • Let it cool and peel it properly. • In a heated pan, add in oil and deep fry the arbi until golden • Remove arbi from the pan, let it cool. • Cut the arbi from the middle, mix all masala and ﬁll it in arbi and gentle press it without breaking it.

• Before serving pan fry arbi with 1 spoon oil. Serve it hot. • Preparation time: 25 minutes

For Sindhi Aani Bassar: • Heat oil. Add onions, cook till it turns golden br own • Add salt, turmeric powder, red chilli powder and tomato. • Keep the gas on low ﬂame and place a lid on the pan. Pour some water on the lid and let the onion cook.

• After the onion has become soft, (it may take about 15-20

For Gravy: • Large Onions, chopped • Ginger paste • Large tomatoes,

• Heat oil in a pressure cooker. • Add the onions and saute until the onions turn almost golden

brown and crispy.

For Sindhi Aani Bassar: For Aani: • Chickpea flour (Besan) • Onion, finely chopped • Coriander finely chopped • Green chili finely chopped • Red chili powder • Cumin seeds • Coriander Seed • Oil • Salt to taste

Accounting Procedure: Instructions

minutes), add the rest of the spices.

6-8 1 tsp 3 2 1 tsp

• Add fried aani to the gravy. • Cook on low ﬂame for another 5-8 minutes. • Now increase the ﬂame and cook stirring very gently, so that the aani s do not break.

• The water from onions and tomatoes has to be dried. • Preparation time: 45 minutes 183

Chartered Accountants Recipes Stories

The Covid-19 lockdown stirred a slew of would-be chefs to experiment in the kitchen. Chartered Accountants refused to be left behind, and jammed on their toques with characteristic determination and enthusiasm. They revisited traditional recipes and ventured into unexplored territories of new cuisines and dishes. An idea was born: they decided to leverage their collective culinary experiences to collaborate on a cookbook. The wisdom and foibles of the members of the Institute of Chartered Accountants of India (ICAI)—none of them chefs in the traditional sense of the word—has been recorded for posterity within these pages. Michael Pollan said, “At home I serve the kind of food I know the story behind.” Members of ICAI, Dubai are delighted to bring you one of the most diverse collection of recipes you will encounter, along with the real-life tales that inspired them. Here they are for you to read, cook, and above all savour—both the stories and the food. We hope the book paves the way for a gamut of yet-unwritten stories.

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