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Cook Book

Wonder Cook Book - AEGON Religare Life Insurance

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Page 1: Wonder Cook Book - AEGON Religare Life Insurance

Cook Book

Page 2: Wonder Cook Book - AEGON Religare Life Insurance

What is the single most important tool to win hearts…world over?

Great cookery skills!

With this talent, it’s easier to make friends, the kids don’t fuss over food, the guests are mighty impressed, and you

become a VVIP during festivals and social gatherings!

Wonder Cook Recipe Book is the celebration of 50 extraordinary cooks and their 50 extraordinarily delicious recipes.

Most of these cooks have watched a lot of cookery shows and referred to countless recipe books. But not in their

wildest dreams, did they imagine having their own cook book published. Wonder Cook Recipe Book is a dream come

true for these gifted cooks.

Find 50 mouth-watering recipes handpicked by none other than Celebrity Chef, Sanjeev Kapoor. Make sure you try

each one of them and win accolades from your family and friends.

PS: ‘Wonder Cook’ was a culinary contest organised by AEGON Religare Life Insurance Limited. From over many

hundreds of recipes received, 50 top recipes were handpicked by Mr. Sanjeev Kapoor and published through Wonder

Cook Recipe book.

Forward

“Cooking is love made visible”

Page 3: Wonder Cook Book - AEGON Religare Life Insurance

IndexRecipe Page No.Sr. No. Recipe Page No.Sr. No.

01 Bharwa Karela ka Naya Andaaz .................01

02 Chunka Pitha with Chutney ......................02

03 Wonder Moong Balls...............................03

04 Kol Posola Mansho (Banana Stem with Chicken) ....................04

05 Desi Ilish (Hilsa) Biryani ..........................05

06 Lukhunvi Pizza (Non-Veg) ........................06

07 Black Cumin With Kajuli Fish ....................07

08 Corn Kofta With Peas Curry......................08

09 Indre.................................................09

10 Chicken Chap ......................................10

11 Banana Wonton ....................................11

12 Besan Baingan Cuts ...............................12

13 Budha Chakuli......................................13

14 Cassava Soup.......................................14

15 Jackfruit Sweet Idli ...............................15

16 Kadai Curd Chicken ...............................16

17 Khas Khas Chicken ................................17

18 Palak Paneer Khandvi .............................18

19 Patory ...............................................19

20 Pizwich..............................................20

21 Savoury Cheese Biscuits ..........................21

22 Sesame Gold Coins ................................22

23 Green Spinach Rolls ...............................23

24 Double Bhetki Roll ................................24

25 Poha Tikki...........................................25

26 Pizza Basket........................................26

27 Bitter Gourd Prawn Masala Fry..................27

28 Eggplant Parmesan................................28

29 Degchi Biryani .....................................29

30 Farra with Sukhe Aloo and Sitaphal ki Subzi ...................................30

31 Fish Cheese Tikki with Tango-Coco Sauce .................................31

32 Green Tofu Patra Chaat with Herbal Buttermilk .................................32

33 Herbed Yogurt Salad Sandwich ..................33

34 Ilish Sarso Bata ....................................34

35 Spinach Fish ........................................35

36 Chicken Flowers ...................................36

37 Bengali Fish Curry (doi Maach) ..................37

38 Khatti Meethi Tokri................................38

39 Exotic Pasta ........................................39

40 Paneer Dilruba .....................................40

41 Mandua Ki Roti .....................................41

42 Delicious Pizza Delight ...........................42

43 Rice Muthias........................................43

44 Lababdar Curry With Vegetables................44

45 Nargisi Kofta .......................................45

46 Navratan Korma ...................................46

47 Pancham Dudhiya Thepla ........................47

48 Yummy Navdhanya Bisi Bele Bath...............48

49 Egyptian Koshary ..................................49

50 Aloo Dum, Dahi Wada With Ghugni .............50

Page 4: Wonder Cook Book - AEGON Religare Life Insurance

BHARWA KARELA KA NAYA ANDAAZ

Ingredients:

Bitter Gourd (Karela) 250 gms

Potato, sliced 500 gms

Fenugreek seeds 20 gms

Cumin seeds 50 gms

Fennel seeds 50 gms

Turmeric, as required

Salt to taste

Coriander powder

Oil 1 ½ tbsp

Lemon juice

Method:

?

?

?

?

?

?

?

Tips:

Prepare a mixture by grinding together fenugreek, cumin, fennel, turmeric and salt. Take coriander powder twice the

amount of this mixture and add it in. Mix well and set aside.

Scrape the bitter gourds slightly, and give it a cut on one side. If the seeds are soft, leave them in; if hard, remove them.

Stuff the bitter gourds with the spice mixture prepared.

Heat 1 ½ tbsp oil in a pan and arrange the stuffed bitter gourds inside. And on top, arrange the sliced potatoes.

Sprinkle any left over spice mixture over the vegetables. Close the lid and cook for half an hour, stirring only at intervals.

Take out the potatoes when they turn brown, and set aside. Continue to cook the bitter gourds till they too turn brown.

Once done, add the potatoes back; give it a stir and turn off the gas.

Squeeze in a little lemon juice just before serving.

If you are preparing it as snack for kids, then reduce the quantity of ginger, garlic and red chillies and make it less spicy,

suitable for kids.

If you are preparing it as snack for kids.

If you are preparing it as snack for kids,

then reduce the quantity of ginger.

Karelas will no longer make anybody run. Your loved ones will go gaga over this yummy version of karela!

01

Ashwini Sanjay Tiwari | Vadodara

Page 5: Wonder Cook Book - AEGON Religare Life Insurance

CHUNKA PITHA WITH CHUTNEY

Ingredients:

For Pitha:

Split black gram (Biri dal) -1 cup

Rice - 1 cup

Onion - 1

Tomato - 1

Green Chillies, Curry leaves, Ginger

as per taste

Salt to taste

Oil for frying

For Chutney:

Tomato -1

Mint (Pudina) leaves, Green chillies

as per taste

Salt to taste

Method:

?

?

?

?

?

For Pitha:

Soak rice and Biri dal for 4-5 hours in water. Then, grind it to a thick paste and leave it overnight. Next morning,

add salt and mix well.

To prepare the filling, finely chop onion, tomato, ginger, curry leaves and green chillies, and mix well.

Heat oil in a pan. Take one spoon of the rice-dal paste and flatten it into a circular shape. Place some ‘filling’ in

the centre. Take another spoon of the rice-dal paste, flatten it and cover over the filling. Seal the sides and fry

it till golden brown on all sides. The Pitha is ready to be served with chutney.

For Chutney:

Chop tomato, mint leaves and chillies.

Grind them well with little water and the chutney is ready.

An appetising and healthy dish served with tangy-minty-spicy chutney!

02

Binita Das | Rourkela

Page 6: Wonder Cook Book - AEGON Religare Life Insurance

WONDER MOONG BALLS

Ingredients:

Split green gram (Moong dal) 1 cup

Indian round gourd (Tinda), small size ½ kg

Cumin seeds 1 tbsp

Asafoetida (Hing) - Small pinch

Salt to taste

Turmeric powder ½ tsp

Red chilli powder 2 tbsp

Coriander powder 1tbsp

Oil - 3 tbsp

Method:

?

?

?

?

?

?

Soak Moong dal for 3 to 4 hours. Then, drain and set aside.

Heat 2 tbsp oil in a pan. Add cumin, asafoetida, moong dal and mix well. Add water and let it cook for 10 - 12 minutes.

Then, add salt, turmeric, chilli powder and coriander powder. Let it cook for 2 more minutes, and the stuffing is ready.

Now, cut the tindas on top and press in the stuffing tightly, taking care not to break them.

Tie a thread around the tindas so as to keep their shape intact.

Deep fry the stuffed tindas in oil. (While frying, gently place them in the pan, and after one side is done, gently turn

over and cook the other side.) It takes around 15-20 minutes and ‘wonder moong balls’ are ready to be served.

A mouthwatering vegetarian fare you would love to savour during the hot summer days!

03

Dipti Tiwari | Indore

Page 7: Wonder Cook Book - AEGON Religare Life Insurance

KOL POSOLA MANSHO (BANANA STEM WITH CHICKEN)

Ingredients: Serves 2

Banana stem, grated - 1 cup

Chicken - 200 gms

Turmeric powder - ½ tbsp

Garam Masala - 2 tbsp

Onion, grated - 2

Green chillies - 2

Garlic, smashed - 1 whole

Salt to taste

Mustard oil - 3 tbsp

Water (warm) - 1 cup

Coriander to garnish

Method:

?

?

?

?

Tips for grating:

?

Take chicken and grated banana pith in a vessel. Add turmeric, garam masala, 1 grated onion, 1 tbsp oil,

1 green chilli, little garlic paste and salt. Mix well and marinate for 20 minutes.

Heat 1.5 tbsp oil in a pan. Add the remaining garlic paste and onion, and fry until light brown. Add the

marinated chicken mixture and fry for 10 minutes, stirring well.

After 10 minutes, add warm water. Then, cover with a lid and cook for 40 minutes on low flame.

Garnish with coriander leaves and serve with rice.

Before grating the banana stem, soak it in water for 5 minutes. Wear gloves while grating, else it could

stain your hands. Once done, crush the thread-like stuff in a crusher (do not use a mixer grinder).

Check out this Chicken curry with a difference!

04

Luki Borthakur | Guwahati

Page 8: Wonder Cook Book - AEGON Religare Life Insurance

DESI ILISH (HILSA) BIRYANI

Ingredients:

For Ilish:

Mustard oil 1 cup

Ilish 12 pcs

Green chilli paste 1 tsp

Turmeric powder 1 tsp

Red chilli powder ½ tsp

Ginger paste ½ tsp

Mustard paste 4 tsp

Curd 2 tsp

Ilish stock 2 cups

Sugar 1 tsp

Salt to taste

Cream 2 tsp

For Rice:

Basmati rice 4 cups (washed and soaked for an hour)

Anise Star 1pc

Clove 10 pcs

Ghee 3 tbsp

Anise 5 pcs

Cinnamon 2 pcs

For layering:

Onion - 2 (sliced and fried till golden brown)

Coriander leaves, chopped - 1 cup

Mint leaves, chopped - 1 cup

Method:

?

?

?

?

?

Heat mustard oil in a pan. Fry Ilish pieces until light golden brown and set aside.

In the same pan, add mustard paste, ginger paste, green chilli paste, red chilli powder, sugar and salt, and fry for a minute.

Add curd, Ilish stock and cook for 5 minutes on low flame. Finally, add cream.

Take a big vessel (handi) and boil water with some salt, ghee, clove, star, cinnamon, etc. Add rice and cook till partially

done (about 70%). Strain the rice and set aside.

To assemble: In a handi, arrange one layer of rice followed by a layer of fish, and then repeat the layers. Finally, add

chopped coriander leaves, cover with a layer of rice and top it with fried onion slices.

Cover the vessel with an aluminum foil and cook it for 5 minutes on high flame, and for another 5 minutes on low flame.

Garnish with mint leaves and serve hot.

Patience is a must for Biryanis. Try this one on leisurely day and revel in the aromatic flavour of every morsel!

05

Mithu Das | Siliguri

Page 9: Wonder Cook Book - AEGON Religare Life Insurance

LUKHUNVI PIZZA (NON-VEG)

Ingredients:

Pizza bread 4

Minced mutton 200 gm

Oil 3 tsp

Salt to taste

Onions 2

Ginger Garlic paste 3 tsp

Green chilies, chopped - 2 tsp

Garam masala 3 tsp

Butter

Mayonnaise

Cheese

Pizza masala 1 tsp

Method:

?

?

?

?

Heat 3 tsp oil in a frying pan. Add minced mutton and roast well for 5 minutes.

Add salt, ginger garlic paste and green chilies, and mix well. Once the mixture turns dry, add garam masala, mix

well and turn off the gas.

Now, take the pizza bread, apply some butter, spread the minced mutton mixture on it, and place it on a pan on

low flame. Top it with mayonnaise and cheese. Cover and cook for 10 minutes.

Sprinkle some pizza masala on top and your pizza is ready to be served!

Quick and easy home-made pizza never tasted so good!

06

Mona Navinchandra Surawala | Surat

Page 10: Wonder Cook Book - AEGON Religare Life Insurance

BLACK CUMIN WITH KAJULI FISH

Ingredients:

Kajuli fish - 250 gms

Black cumin - 2 tbsp

Coriander leaves

Green chillies - 6 pcs

Turmeric powder - ½ tbsp

Salt to taste

Method:

?

?

?

?

?

Grind together black cumin, coriander leaves and green chillies to form a paste

Simmer oil in a pan and add the cleaned Kajuli fish.

Add the cumin-coriander-chilly paste to the oil, along with salt and turmeric, and mix well.

Add little water and let the fish cook with the spices, on low flame for 5 minutes.

The Kajuli Black Cumin is ready to be served.

An amazing spice flavoured fish treat to go with your rice.

07

Soma Ray | Kolkata

Page 11: Wonder Cook Book - AEGON Religare Life Insurance

CORN KOFTA WITH PEAS CURRY

Ingredients:For Peas curry:

Green peas 300 gms

Oil 3 tbsp

Cumin seed 1 tbsp

Green chillies, chopped 1 tbsp

Onion, small 4

Ginger, finely chopped 1 tbsp

Garlic, finely chopped 6 cloves

Turmeric 1 pinch

Coriander leaves, chopped ½ + ½ bowl

Curd 3 tbsp

Coriander-Cumin powder 1 tbsp

Garam masala 1tbsp

Cinnamon 1

Bay leaf 1

Fresh cream ½ bowl

Cheese

For Kofta:

Fresh corn, boiled and crushed - 1 bowl

Bread crumbs 3 tbsp

Green chillies, chopped 1 tbsp

Chaat masala 1 pinch

Salt to taste

Corn flour 2 tbsp

Oil 1 tbsp

Method:

?

?

?

?

?

?

For Peas curry:

Heat 3 tbsp oil in a non-stick pan. Add cumin seeds, green chillies, onion, ginger, garlic, turmeric powder and peas,

and fry the mixture for some time. Once done, turn off the gas and let it cool.

To the mixture, add fresh coriander leaves, curd and little water. Grind well and set aside.

For Kofta:

In a bowl, mix together fresh corn, bread crumbs, green chilli, salt and chaat masala, and prepare a dough.

Make small balls (koftas) out of the dough, roll them in corn flour, and deep fry.

To assemble:

Heat 1tbsp oil in a pan. Lightly fry coriander-cumin powder, cinnamon and bay leaf. Add the peas gravy and fry well.

Add fresh cream followed by the koftas, and give it a stir. Garnish with cheese and coriander leaves and serve hot.

If you havenít every tried a Kofta curry at home, go for it right away. Enjoy it with Chapati or Paratha!

08

Sonal Bhaveshbhai Patel | Vadodara

Page 12: Wonder Cook Book - AEGON Religare Life Insurance

INDRE

Ingredients: Serves 2

Kulth-100 gms

Onion - 2

Green chilli-10 gms

Garlic-10 gms

Ginger-10 gms

Lemon tree leaves -12

Mustard oil or Ghee-50 ml

Coriander leaves-10 gms

Tomato sauce

Salt to taste

Method:

?

?

?

?

?

Rinse kulth with cool water and soak it in water for 6 hours.

After that, drain it well and mash it into a paste.

Chop onion, chillies, garlic and ginger, and mix them with the kulth paste.

Take two lemon leaves, apply some oil on one side, and stuff 2 teaspoonful of Kulth paste between them.

Fasten the leaves together using a thread, and steam it for 15 minutes. Serve the steamed Indre with sauce.

Alternatively, Indre can be fried and enjoyed crisp.

Savour the fresh aroma and tang of lemon as you bite into this healthy steamed Kulth dish!

09

Surjit Singh Ghai | Shimla

Page 13: Wonder Cook Book - AEGON Religare Life Insurance

CHICKEN CHAP

Ingredients: Serves 2

Chicken 1½ kg

Ginger paste 100 gm

Garlic 14 cloves

Red chilli powder 2 spoon

Peppercorn dust 2 spoon

Mace (Javitri) dust ¼ tsp

Cardamom, cinnamon, cloves dust 100 gm

Curd 100 gm

Butter 400 gm

Poppy seeds dust 2 tsp

Cashew nut paste 2 tsp

Coconut paste 2 tsp

Kewra water 1 tsp

Sweet Attar 4 drops

Method:

?

?

?

?

Marinate meat with half the amount of all the spices. Add salt as required.

In a pan, heat butter and add the marinated meat. Stir and spray water at intervals.

After the meat is half cooked, add the remaining spices. Then, lower the flame and add one cup of water.

Cover and cook till properly done. Serve hot.

Enjoy this juicy classic Mughlai preparation with Naan, Paratha, Pulao or even, Biriyani.

10

Mithu Basu | Kolkata

Page 14: Wonder Cook Book - AEGON Religare Life Insurance

BANANA WONTON

Ingredients:

Banana, diced- 2

Refined flour 50 gm

Egg 1

Water 3-5 ml

Sugar 5-10 gm

Raisins few

Cashew - 2 gm

Almond 2 gm

Oil for frying

Method:

?

?

?

?

?

Prepare a dough using refined flour, egg, and water.

Make small balls out of the dough and roll them into small circular coats (for wrapping).

Mix together banana, sugar, cashew nut, almonds and raisins.

Fill this mixture into the coats and deep fry.

Pour chocolate dip on it and serve.

A crispy yummy treat with fruit and dry fruit surprises tucked inside.

11

Mangal Patiday | Indore

Page 15: Wonder Cook Book - AEGON Religare Life Insurance

BESAN BAINGAN CUTS

Ingredients:

Brinjal (Baingan), big 1

Bengal gram flour (Besan) ¾ cup

Rice flour ¼ cup

Sugar 1 tsp

Turmeric powder ½ tsp

Red chilli powder 1 ½ tsp

Carom seeds ¼ tsp

Coriander -Cumin powder 1 tsp

Oil for shallow frying

Method:

?

?

?

?

?

Cut the brinjal into 6 - 8 thin round slices and soak them in salt water.

In a vessel, mix rest of the ingredients and add 1 tsp oil to it. (Do not add water to this mixture.)

Take a slice of brinjal and coat it with the flour mixture. Prick the slice with knife or fork so that the flour

sticks well. Repeat the procedure for all the slices.

Heat oil in a pan. Shallow fry the slices, keeping the lid on, until they turn crispy and brown on both sides.

Serve warm with meals, or separately, as a snack with green chutney.

Easy, quick and yummy Baingan bites you will instantly fall in love with! Enjoy it accompanied with plain yogurt,

sauce or green chutney.

12

Asmita Muley | Vadodara

Page 16: Wonder Cook Book - AEGON Religare Life Insurance

BUDHA CHAKULI

Ingredients:

Black gram (Urad) dal 1 cup

Rice 2 cup

Ripe banana 1

Sweet potato (small size) - 1

Coconut, grated 1 cup

Ginger, finely chopped 1 inch

Black pepper powder ½ tsp

Cardamom ½ tsp

Sugar ¾ cup

Cinnamon ¼ tsp

Salt to taste

Refined oil 5 tbsp

Method:

?

?

?

?

Soak black gram dal and rice in cold water for 3 to 4 hrs. Then, grind it to paste and leave it overnight. Next

morning, add mashed banana, grated sweet potato, coconut, sugar, and ginger to the paste.

Heat 1 tbsp oil in a frying pan. Add spices (pepper, cardamom, cinnamon) and then pour the above mixture

onto the pan to make a thick round shape. Cover and cook on a low flame for about 4 to 5 minutes.

After one side is done, turn the Chakuli upside down, and let it cook for 2 to 3 minutes on low flame.

Chakuli is now ready to be served with green chutney.

This soft and sweet pancake is a traditional recipe of Orissa. Consider it a sweet variation of the Dosa.

13

Anjali Upadhyay | Rourkela

Page 17: Wonder Cook Book - AEGON Religare Life Insurance

CASSAVA SOUP

Ingredients:

Cassava (Tapioca root), peeled & cut into

small pieces 1

Coconut oil 1 tsp

Onion 1

Garlic 4 cloves

Ginger ½ inch

Salt to taste

Sugar 1 tsp

Pepper

Chicken small pieces ¼ kg

Carrots, cut into small pieces 2

Celery 2 stalks

Method:

?

?

?

?

Heat some coconut oil in a pan. Add finely chopped Onion, Garlic, and Ginger, and saute.

Add salt, a little sugar & pepper.

Add the chicken pieces and mix well.

Add the boiled cassava, followed by carrots & celery. Leave until cooked and the soup is ready to be served.

A thick and savoury soup with healthy ingredients you can totally depend on.

14

Renjith A. R. | Thrissur

Page 18: Wonder Cook Book - AEGON Religare Life Insurance

JACKFRUIT SWEET IDLI

Ingredients:

Rice -1 cup

Ripe Jackfruit Pulp 200 gms

Jaggery - 2 tbsp

Coconut, grated ¼ cup

Cashews, grated ¼ cup

Almonds few

Banana leaves, cut into pieces

of required size

Method:

?

?

?

?

?

?

Soak rice in water for an hour.

Drain the water and grind the rice together with jackfruit pulp.

Add in the remaining ingredients, mix well and let it sit for 20 minutes.

Now, stir the mixture well and put 3-4 tablespoonfuls of it inside the banana leaf sections. Wrap the leaf around the

mixture and secure the two ends with threads.

To cook them, place these wraps in the rings of Idli maker and microwave for 5 minutes.

The idlis are ready. While serving, take out the idlis onto a plate, give them a small cut in the centre and add ghee.

Then, garnish with grated coconut and serve hot.

A must make during the jackfruit season. Get overwhelmed with the flavour of jackfruit, the sweet of jaggery, and

the aroma of banana leaf and ghee.

15

Rajeshwari D | Bangalore

Page 19: Wonder Cook Book - AEGON Religare Life Insurance

KADAI CURD CHICKEN

Ingredients: Serves 6

Chicken (Broiler) - 1 kg

Curd (creamy) - 200 gms

Red chilli powder 4 tsp

Turmeric powder ½ tsp

Salt to taste

Onion, big 3

Garlic- 15 cloves

Ginger ½ inch

Edible oil 200 gms

Coriander powder 1 ½ tsp

Dried Fenugreek leaves (Kasoori Methi) 1

pinch

Cottage cheese (Paneer) - 50 gms

Coriander leaves

Method:

?

?

?

?

?

?

?

?

Marinate chicken with curd, 2 tsp red chilli powder, ¼ tsp turmeric powder and salt. Mix well and set aside.

Make a thick paste of onion, garlic & ginger.

Heat oil in a pan. Add 1 tsp coriander powder and the above paste to it. Mix well and fry until oil separates.

Add 1 tsp red chilli powder and a little salt. Stir well till it is evenly red in colour.

Add the marinated chicken and mix it evenly. Cover and cook for 10 minutes on medium flame.

After 10 minutes, give it a stir again and cook for another 10-15 minutes, until the pieces soften. (Add water if required.)

Add a pinch of kasoori methi and after a minute, turn off the gas.

Garnish with grated paneer and coriander leaves.

An absolutely delicious chicken delight. Spicy, tangy, yummy…yet simple to prepare!

16

Vinita | Indore

Page 20: Wonder Cook Book - AEGON Religare Life Insurance

KHAS KHAS CHICKEN

Ingredients:

Chicken 500 gm

Refined oil 4 tbsp

Onion 2

Ginger paste 2 tbsp

Black cumin (Shahi jeera) paste 1 tbsp

Green chilli paste 1 tbsp

Poppy seed paste 25 gm

Salt to taste

Water 2 cups

Method:

?

?

?

?

?

?

Grind onion into a paste. Heat oil in a pan, add onion paste and cook for 3 minutes.

Add ginger paste and shahi jeera paste, and cook for another 5 minutes.

Then, add green chilli paste and poppy seed paste, and cook for 3 minutes more.

Now, add the chicken and mix well. Cover and cook for 10 minutes on low flame.

Add 2 cups of water and salt. Cover the pan and cook for another 30 minutes.

Once done, serve hot with steamed rice.

Treat your senses to an easy chicken preparation that exudes rich desi flavours.

17

S. Chakrabarti | Kolkata

Page 21: Wonder Cook Book - AEGON Religare Life Insurance

PALAK PANEER KHANDVI

Ingredients:

For Paneer Bhurji:

Oil 1 tbsp

Mustard seeds ½ tsp

Cottage cheese (Paneer), grated 1 bowl

Red chilli powder 1 tsp

Cumin powder 1 tsp

Coriander powder 1 tsp

Turmeric powder ½ tsp

Green chillies 2

Asafoetida (Hing) 1 pinch

Salt to taste

Coriander leaves ½ cup

For Khandvi:

Spinach, pureed ½ cup

Bengal gram flour (Besan) 1 cup

Maida or Cornflour 1 tsp

Sour buttermilk ¾ cup

Water 1½ cup

Red Chilli powder 2 tsp

Turmeric powder ½ tsp

Salt to taste

Method:

?

?

?

For Paneer Bhurji:

Heat 1 tbsp oil in a pan. Add mustard seeds and allow them crackle.

Add all the ingredients except coriander leaves, mix well for several minutes, and then, turn off the gas.

Sprinkle coriander leaves on top and set it aside.

A mouthwatering traditional Gujarati affair that may look difficult but isn’t really so.

18

Prachi Abhay Ranade | Vadodara

For Khandvi:

Blanch spinach and make puree out of it.

In a vessel, mix the spinach puree with all the other

ingredients. Now, heat the mixture, stirring constantly

so that air bubbles are not formed.

Boil the mixture till it turns into a smooth thick paste.

When the mixtures starts leaving the sides, place a lid

on the vessel. Let it cook for a minute and then, turn off

the gas.

Invert a steel plate and spread this mixture on top of it.

Then, cut them into stripes.

Place a little paneer bhurji mixture on the stripes and

roll them into Khandvi rolls.

Garnish and serve.

?

?

?

?

?

?

?

Page 22: Wonder Cook Book - AEGON Religare Life Insurance

PATORY

Ingredients:

Refined Flour (Maida) 2 cups

Bengal gram flour (Besan) 1 cup

Salt to taste

Coriander leaves, finely chopped 1 cup

Fennel (Saunf) 2 tbsp

Cumin seeds ½ tsp

Crushed peanuts ½ cup

Poppy seeds (Khus khus) 1 tsp

Green chillies, finely chopped 2 tsp

Dry Mango powder (Aamchur) 1 tsp

Method:

?

?

?

?

?

Mix maida, besan and salt. Add water and knead it into a dough.

In a bowl, mix together coriander leaves, fennel, cumin, crushed peanuts, poppy seeds, green chillies, amchur and salt.

This will be used as filling.

Now, use the maida-besan dough and roll out chapatis. Spread the above filling mixture on the chapatis and make them

into a roll.

Cut the roll into 4-5 pieces and deep fry until light brown.

Serve Patory with tomato chutney or sauce.

With a spicy stuffing at its core, this fried savoury snack has a hint of sweet and tanginess, and enjoys

a good shelf life.

19

Pooja Dubey | Indore

Page 23: Wonder Cook Book - AEGON Religare Life Insurance

PIZWICH

Ingredients:

Burger Buns 2

Olive oil (Extra virgin ) 1 tbsp

Pizza sauce 2 tbsp

Mozzarella cheese, grated 4 tbsp

Black pepper, crushed Ù tsp

Basil leaves

Lettuce leaves

Method:

?

?

?

?

?

Cut the buns into 2 halves and brush them with olive oil.

Place the buns on a griller and cook till light golden.

On both halves, spread some sauce; sprinkle mozzarella cheese and pepper.

On one half, place basil and lettuce leaves, and spread some pizza sauce over it. Place the other half

on top of it and grill the buns together.

Once done, wrap them in foil and serve.

Pizza and Sandwich combined into one, this cheesy delight is both, filling and fantastic.

20

Himanshu Chopra | Jalandhar

Page 24: Wonder Cook Book - AEGON Religare Life Insurance

SAVOURY CHEESE BISCUITS

Ingredients:

Refined flour (Maida) 1 ½ cup

Butter 100 gms

Cheddar cheese, finely grated 100 gms

Black pepper powder

Salt to taste

Method:

?

?

?

?

?

?

?

Cream the cheese and butter until soft.

Preheat the oven on 'convection' at 180 degrees C.

Meanwhile sift flour, pepper, salt and add it into the creamed mixture, and mix well.

Form it into a roll, wrap it in a cling/aluminum foil and refrigerate for one hour.

After one hour, cut the roll into thin discs and bake them in a baking tray at 180 degrees C for 20-25 minutes.

Once done, cool them on wire racks.

Serve with tea or coffee.

Blended beautifully and baked to perfection, these rich, cheesy biscuits taste as good as the ones from your bakers.

21

Isha Himanshu Dave | Vadodara

Page 25: Wonder Cook Book - AEGON Religare Life Insurance

SESAME GOLD COINS

Ingredients:

Bread Slices, cut in round 6

Oil 1 tbsp

Onion, finely chopped 1

Potato, boiled and mashed coarsely 2

Soya sauce ½ tsp

Vinegar 1 tsp

Salt to taste

Pepper ½ tsp

Chilli powder ¼ tsp

Carrot, grated 1

Capsicum, finely chopped 1

Butter

Sesame seeds to sprinkle

Method:

?

?

?

?

?

?

?

Heat 1 tbsp oil in a pan. Add onion and saute.

After 2 minutes, add potato, soya sauce, vinegar, salt, pepper and chilli powder, and mix well.

Then, add carrot and capsicum and mix well. Turn off the gas and let the mixture cool. Lightly butter

the bread slices on both sides. Place a little potato mixture in a slight heap on the centre of the bread,

leaving the edges clean.

Press it lightly, sprinkle some sesame seeds and press again.

Preheat the oven to 180 degrees C and place the gold coins on the grill rack.

Set the timer for 12 minutes. Cook till the bread turns golden on the edges and crisp at the bottom.

Serve hot with chilli garlic sauce.

Bread slices with potato filling baked until golden, crisp and scrumptious!

22

Pooja Suri | Ghaziabad

Page 26: Wonder Cook Book - AEGON Religare Life Insurance

GREEN SPINACH ROLLS

Ingredients: Serves 4

Bengal gram flour (Besan) 1 cup

Buttermilk 2 cups

Spinach gravy 1 cup

Salt to taste

For Stuffing:

Potato, boiled and mashed -4

Onion, grated 1 cup

Cottage cheese (Paneer), grated 1 cup

Cashew nuts, chopped 8-10 pcs

Raisins 8-10 pcs

Sugar 1 tsp

Lemon juice 1 tsp

Black pepper 2 tsp

Salt to taste

For Garnishing:

Coriander leaves

Coconut, freshly grated

Green chillies, finely chopped

Method:

?

?

?

?

?

?

In a non-stick pan, mix besan with spinach gravy, buttermilk and salt.

Place the pan on stove and let it cook till the mixture gets thick. Let the consistency be such

that when spread over a plate, it forms a thin layer. Now, let the mixture cool a little.

Meanwhile, mix together all the ingredients for stuffing.

Roll the besan-spinach mixture into a thin layer and spread the stuffing over it. Gently, make

them into a roll and cut into small pieces.

Brush the pieces with butter and bake for 10 minutes at 160 degrees Celsius.

Garnish with coriander leaves, chillies, and grated coconut, and serve.

Roll out to your family, an instant wholesome snack that is rich in iron, proteins and carbs.

23

Anita Wadher | Raipur

Page 27: Wonder Cook Book - AEGON Religare Life Insurance

DOUBLE BHETKI ROLL

Ingredients:

For Filling:

Boneless Bhetki fish 500 gms

Lemon juice 2 tsp

Salt to taste

Refined oil 100gms

Onion, paste 1

Garlic paste 2/3 tbsp

Ginger paste 1 tbsp

Green chillies, chopped 2tbsp

Turmeric powder 2 tsp

Garam masala 2 tsp

Cumin powder 2/3 tsp

Coriander powder 2/3 tsp

Raisins 25 gms

For Roll:

Big Bhetki fish fillets 750gms

Lemon juice 2 tsp

Salt to taste

Egg 1

Bread crumbs

Method:

?

?

?

?

?

?

?

?

?

For Filling:

Marinate the fish with lemon juice and salt for 15 minutes.

Then, shallow fry the fish in a wok and crumble it into small pieces.

Add onion, ginger and garlic paste with all the spices and fry till oil separates.

Add raisins and set aside to cool.

For Roll:

Take the Bhetki fish fillets and marinate it with lemon juice, salt and pepper

for 15 minutes.

Then, straighten the fish fillets in a plate, and spread on it the filling

prepared earlier.

Roll it and seal it with a few toothpicks.

Dip it in egg batter and coat it with bread crumbs. Let it stay for

few minutes and then, deep fry.

Serve hot with mustard sauce or green sauce and salad.

Double extravaganza - an exterior of beaten egg and breadcrumbs and a creamy interior of spicy Bhetki treat!

24

Madhuri Chatterjee | Rourkela

Page 28: Wonder Cook Book - AEGON Religare Life Insurance

POHA TIKKI

Ingredients:

Poha 250gms

Potatoes, boiled - 2

Paneer 200gms grated

Chaat masala 2 tbsp

Onion 2 finely chopped

Green chilli 2 finely chopped

Coriander leaves

Coriander powder 2 tbsp

Garam Masala Ù tbsp

Refined flour 1-2 tbsp

Salt 2 tbsp

Oil

Method:

?

?

?

?

?

?

Soak Poha in water for 5 minutes; drain and set aside.

Heat 1 tbsp oil in a pan and fry onion until light brown.

Add Poha, Coriander powder, Garam Masala and green chillies, and mix well.

Transfer this mixture into a bowl. Add boiled potatoes, grated paneer, salt,

chaat masala and coriander leaves, and mix well.

Make tikkis out of this mixture. Use refined flour to help with binding.

Shallow fry the tikkis and serve hot with sauce or chutney.

With some potatoes, onion, paneer, and spices, you can munch away your leftover Pohas as cutlets.

25

Nidhi Awasthi | Shimla

Page 29: Wonder Cook Book - AEGON Religare Life Insurance

PIZZA BASKET

Ingredients: Serves 4

Refined flour (Maida) 250gms

Yeast 1 tsp

Salt to taste

Sugar:1tsp

Cheese :100 gms

Bell pepper (Red, Green, Yellow), finely

chopped 1 each

Olives 10-12

Jalapenos 10-12

Onion, chopped

Pineapple chunks, finely chopped 1 slice

Pizza sauce

Herbs like oregano, thyme, etc.

Red chilli flakes

Method:

?

?

?

?

?

?

?

?

Take a small cup of luke warm water. Add yeast and a pinch of sugar and salt.

After 10 mins, add maida and knead it into a dough (not very soft). Let it get fermented for half an hour.

Take oil in a pan and stir fry veggies for 2 minutes.

Then, take a bowl and mix together stir fry veggies, olives, jalapenos, and pineapple chunks.

Now, take maida dough, give it a cup/basket shape, put pizza sauce inside and spread it evenly.

Add veggie mixture from the bowl. Add a pinch of herbs and chilli flakes, and also grated cheese.

Place it in the oven at 180 degree Celsius and bake it till the basket becomes fluffy and the cheese melts.

Serve hot with sauce. Enjoy pizza in form of a basket.

If a pizza night is on the cards, cook this up for your loved one(s). Watch them gobble it down in no time.

26

Snehalata Jain | Navi Mumbai

Page 30: Wonder Cook Book - AEGON Religare Life Insurance

BITTER GOURD PRAWN MASALA FRY

Ingredients: Serves 6-8

Bitter gourd (Karela) ½ kg

Prawns ½ kg

Lemon ½

Salt to taste

Onions, chopped 4

Green chillies, chopped - 4

Ginger garlic paste - ½ tbsp

Turmeric ½ tsp

Coriander powder ½ tsp

Cumin powder ½ tsp

Garam Masala ½ tsp

Red chilli powder - ½ tbsp

Tomato puree ½ cup

Coconut milk ½ cup

Water ½ cup

Coriander leaves

Cashew nuts ½ cup

Method:

?

?

?

?

?

?

?

?

Slice bitter gourd into thin round slices. Wash well and drain.

Take the slices in a bowl. Add some spices, salt and lemon juice, and mix well.

Heat ½ cup oil in a pan and deep fry the slices. Drain the oil and set aside.

Again heat 3tbsp oil in pan. Add chopped onions, green chillies, ginger-garlic paste, prawns and sautÈ for 5 minutes.

Then, add turmeric, coriander, cumin, garam masala, red chilli powder, tomato puree, coconut milk and cook for 5-6 minutes.

Once done, add ½ cup water and make it into a thick paste.

Finally, add bitter gourd pieces and cook for 5 minutes.

Bitter Gourd Prawn Masala Fry is ready. Garnish with coriander leaves and cashew, and serve.

Not just minerals and vitamins, this Karela recipe is packed with awesome taste as well.

27

Patnala Sree Vani | Vijayawada

Page 31: Wonder Cook Book - AEGON Religare Life Insurance

EGGPLANT PARMESAN

Ingredients: Serves 3-4

Eggplant (Baingan), big size - 2

Butter milk

All-purpose flour ½ cup

Bread crumbs, fine ½ cup

Olive oil

Garlic cloves, finely chopped - 2 cloves

Tomatoes (pureed) 2-3

Salt to taste

Black pepper

Parmesan cheese, grated ½ cup

Mozzarella cheese slices

Coriander leaves

Chilli flakes

Whole wheat bread

Method:

?

?

?

?

?

?

?

?

Cut eggplant into circular slices and place them on paper towels to remove excess moisture. After some time, gently press the

slices to get rid of any remaining water.

Heat oil for deep frying. Dip the eggplant slices in buttermilk, coat them with flour and bread crumbs, and then, deep fry

until golden brown.

For tomato sauce: Heat a pan. Add olive oil, chopped garlic, tomato puree, salt and pepper. Cook till the mixture turns thick.

Preheat the oven to 350 degrees Fahrenheit.

Spread tomato sauce on a glass baking dish and place eggplant slices over it. Top them with mozzarella slices and sprinkle

coriander leaves on them. Repeat the layer twice and finally, top with tomato sauce and mozzarella slices.

Bake this assemble for about 30 minutes or until the cheese has melted and the top turns slightly brown. Then, let it cool for

about 10 minutes.

Meanwhile, toast the bread slices and top them with Parmesan and chilly flakes. Then, warm the slices on a pan until the

cheese melts.

Your eggplant with hot tomato sauce is ready to be served with cheese chilly toast.

A yummy innovative Brinjal treat that melts in your mouth and leaves you asking for more!

28

Jignasha Bipin Desai | Ahmedabad

Page 32: Wonder Cook Book - AEGON Religare Life Insurance

DEGCHI BIRYANI

Ingredients:

Mutton 1 kg

Raw papaya paste 1 tbsp

Ginger Garlic paste 2 tbsp

Turmeric paste 1 tbsp

Chilli Powder 2 tsp

Curd 1 cup

Rice 1 kg

Ghee 150 gms

Black cumin (Shahi jeera) 1 tsp

Cardamoms 8 nos

Cloves 8

Bay Leaf 1

Pepper corns 8 nos

Milk ½ cup

Salt to taste

Potatoes 4

Saffron ½ tsp

Onion 3

Raisins 5 tbsp

Egg 4

Coriander & Mint leaves ½ cup each

Method:

?

?

?

?

?

?

?

?

?

Marinate mutton with raw papaya paste, turmeric paste, chilli powder, and curd for 30 minutes.

Heat 5 tbsp ghee in a pan. Add cardamom, black cumin, cloves, bay leaf, pepper corns, and mix well.

Add rice and stir fry for 6 minutes.

Add milk, hot water and salt, and cook till the rice is done.

Now, heat 6 tbsp ghee in a pressure cooker, add the mutton and cook till the meat is soft.

Open the lid. Add potatoes and cook for further five minutes till potatoes are done.

In a large pan, arrange a layer of rice, sprinkle saffron, and then, arrange fried onions and dry fruits.

Cover with a layer of meat. Repeat the layering till meat and rice are over.

Cover the pan tightly and place on a hot griddle or in a hot oven for 5 to 7 minutes.

Remove from heat. Garnish with half eggs, coriander and mint leaves, and serve.

Who doesn’t love Mutton biryani? Cook up this one pot grand meal and serve it with raita.

29

Mr. Joel Joshua | Chennai

Page 33: Wonder Cook Book - AEGON Religare Life Insurance

FARRA WITH SUKHE ALOO AND SITAPHAL KI SUBZI

Ingredients:

For Farra:

Rice flour 300 gmBlack gram (Urad) dal 200 gmGinger, finely chopped 1 tspGreen chilly, finely chopped 1 tspRed chilli 1 tspCarom seeds (Ajwain) 1 tspSalt 1 tspWater 1.5 litre

For Sukhe Aloo ki Subzi:

Vegetable oil 2 tbspPotato, boiled & cubed 500 gmHing (Asafoetida) 1 pinchCumin seeds 1 tspCoriander seeds 1 tspTurmeric powder ½ tspRed chilli powder ½ tsp Salt to tasteDried Mango Powder (Amchoor) 1 tspCoriander leaves 2 tbsp

For Khatta meetha sitaphal:Oil 2 tsp Hing (Asafoetida) 1 pinch Fenugreek (Methi) seeds 1 tsp Pumpkin 500 gms Red chilli powder 1 tspSalt to tasteSugar 4 tsp Raw chopped mango 50 gms

Method:?

?

?

?

?

?

?

?

?

?

?

Soak black gram dal overnight in water and grind it into a thick paste, the next day.

To this paste, add ginger, green chilli, red chilli powder and ajwain, and mix well.

In a thick bottomed pan, heat water and bring it to a boil. Then, reduce the flame to lowest, and add rice flour. (Add small quantities at a time and keep mixing till it acquires a thick texture. Cooking this paste takes almost 30-40 minutes.)

Allow the mixture to cool, add 50-60 gms of rice flour, and make it into a dough. Divide the dough into 8-10 portions, dust them with dry flour and roll them into small, very thin chapatis.

Now, boil water in a separate pan and tie a muslin cloth to cover it. Place the chapati over the muslin cloth, spread 2 tablespoonful of black gram dal paste on it, and steam for 2 minutes.

Smear it with 1 tablespoon of melted ghee and remove from heat with the help of a wet flat spatula.

For Sukhe Aloo ki Subzi:

Heat oil in a pan. Add cumin seeds, asafoetida, coriander seeds, followed by turmeric powder, red chilli powder, salt and amchoor.

Then, add potatoes and cook for 4-5 minutes. Sprinkle chopped coriander leaves and the subzi is ready.

For Khatta Meetha Sitaphal:

Heat oil in a thick bottomed pan; add asafoetida and fenugreek seeds.

Once they splutter, add turmeric powder. Then, add pumpkin, red chilli powder, salt, sugar, raw mango and ¼ cup of water. Cover and cook for 20 minutes. Keep stirring at intervals to prevent pumpkin from sticking to the bottom.

When pumpkin is completely tender, remove from heat and serve.

Enjoy steamed rotis with their appetizing companions - spicy potatoes and tangy pumpkin.

30

Ankita Jain | Ghaziabad

Page 34: Wonder Cook Book - AEGON Religare Life Insurance

FISH CHEESE TIKKI WITH TANGO-COCO SAUCE

Ingredients:

Fish 4 pieces

Potato 2

Salt to taste

Chilli powder ½ tsp

Yeast

Baking powder a pinch

Sugar 1 tsp

Coriander powder ½ tsp

Black pepper powder ¼ tsp

Tomato, chopped - 1

Salt to taste

Honey 2 tsp

Coconut milk 2-3 tbsp

Vegetable oil for frying

Cheese, grated1 cup

Method:

?

?

?

?

?

?

?

Boil fish and potato separately.

Mix them well with salt and chilli powder.

Add some yeast and baking powder for crunchiness.

Add some sugar, coriander powder, black pepper powder, and blend well.

Make small balls (tikkis) out of the mixture and deep fry in vegetable oil.

In another pan, heat oil and add chopped tomatoes, spices, salt, honey and coconut milk.

Let this mixture cook until it reaches a sauce consistency.

Top the fried tikkis with grated cheese and serve with sauce.

Say ‘adios’ to the regular potato tikkies, and welcome into your kitchen these delectable Fish Cheese Tikkis!

31

Souvik Dutta | Kolkata

Page 35: Wonder Cook Book - AEGON Religare Life Insurance

GREEN TOFU PATRA CHAAT WITH HERBAL BUTTERMILK

Ingredients:

For Chaat:

Fermented Fenugreek (Methi) seeds 5 gmsFermented Bengal gram (Chana) dal 10 gmsFermented Green gram (Moong) dal 10 gmsOnion 15 gmsTomato 15 gmsBoiled potato 10 gmsBroccoli 10 gmsPomegranate - 10 gmsTofu* (Soya paneer) - 20 gmsPuri* 15 gmsAloo sev 20 gmsPatra* 15 gmsDates & tamarind chutney* 50 ml

For Patra:

Colocasia leaves 120 gmsBengal gram flour (Besan) 30 gmsSpinach paste 20 gmsSalt & Masala

For Puri:

Soya flour 30 gmsSpinach paste 20 gmsWhey water 10 gmsSalt & Masala

For Tofu:

Soyabean (soaked) - 50 gmsWater

Method:

?

?

?

?

?

?

?

?

?

?

?

?

?

?

?

For Chaat:

Mix all the ingredients and serve with herbal buttermilk*.

*Recipes given here

For Patra:

Wash the colocasia leaves & remove the vein.

In a bowl, add Bengal gram flour, spinach paste, salt, masala and water, and make a paste.

Spread this paste on the leaves & make them into a roll.

Cook this roll in cooker, then, cut into small pieces, and deep fry in oil.

For Puri:

Mix all the above ingredients and make it into a dough.

Divide the dough into small balls; roll them into puris and deep fry.

For Tofu:

Soak the soyabean overnight.

Next morning, remove the peel and grind it in the mixer to make a slurry.

Filter this slurry and separate the milk.

Into this milk, add lemon water, and filter the particles (now called Tofu).

Cut the tofu into pieces.

Dates & Tamarind chutney:

Take equal portions of dates and tamarind. Grind together with salt and water to make a paste.

Buttermilk:

In 120 ml buttermilk, add 20 gms mint paste and salt. Mix and serve.

Celebrate special evenings with an elaborate flavourful chaat that encompasses the healthiest of ingredients.

32

Dhvanika N. Patel | Anand

Page 36: Wonder Cook Book - AEGON Religare Life Insurance

HERBED YOGURT SALAD SANDWICH

Ingredients:

Plain yogurt 1 cup

Parsley, minced 1 tbsp

Garlic, minced 1 tbsp

Chive, minced 1 tbsp

Dried oregano 2 pinches

White pepper powder 1/8 tsp

Salt to taste

Mixed salad green (lettuce, cucumber etc.) 2

½ cup

Whole wheat bread

Mozzarella cheese, crumbled 2/3 of block

Carrot, cut into micro cubes 1 cup

Small red onion, sliced and separated into

rings ½

Cherry tomatoes, halved 5

Cooking oil (Sunflower, Olive) ½ tbsp

Method:

?

?

?

?

?

Spoon yogurt into a medium bowl and stir in garlic, parsley, chive, oregano, white pepper

and salt. Mix until well blended.

After that, mix the salads, carrot and onion.

Take a slice of bread and spread the yogurt mixture on it. Add some halved cherry tomatoes,

sprinkle some cheese, and cover with another slice of bread on top.

Heat oil in a nonstick pan and toast the sandwich. (Cook it on both sides on medium flame

for 2 - 3 minutes.)

A healthy nutritious sandwich is ready to be served with tomato ketchup or mustard kasundi.

Fresh, bright, intensely flavourful, healthy and quick sandwich that won’t leave you bored or hungry.

33

Usha B. | Banglore

Page 37: Wonder Cook Book - AEGON Religare Life Insurance

ILISH SARSO BATA

Ingredients:

Hilsa Fish, cut into 1cm thick slices ½ kg

Salt 1½ tsp

Turmeric powder ¾ tbsp

Mustard seeds 2 tbsp

Green chillies 3 whole, 3 slit

Curd-2 tsp

Mustard oil 4 tbsp

Water ½ cup + 2 tbsp

Method:

?

?

?

?

?

?

?

Rub fish with salt and turmeric powder.

Grind together mustard and whole chillies into a paste, adding a little water from time to time.

Blend the above paste with curd and mix it with the fish.

Heat 3 tbsp oil in a cooker. Add slit chillies, fish with mustard paste, and half cup water.

Pressure cook on high heat.

When it reaches full pressure, reduce the flame and cook for 2 minutes.

Take the cooker off the stove and release the steam by lifting the weight.

Open the cooker and serve hot.

A quintessential Bengali dish that has the legendary Hilsa being cooked in mustard and chilli paste.

34

Pabitri Jena | Rourkela

Page 38: Wonder Cook Book - AEGON Religare Life Insurance

SPINACH FISH

Ingredients:

Rohu, cut into pieces 500 gms

Spinach, blanched 500 gms

Corn flour ¼ cup

Egg 1

Salt to taste

Sugar 1 tsp

Onion and garlic paste - 2 tbsp

Ginger paste 1 tbsp

Curd 1 cup

Chilli flakes

Sunflower Oil, for frying

Method:

?

?

?

?

?

?

?

?

Make a thick paste of corn flour and water, and set aside.

Beat egg and pour it into a dish.

Heat oil in a pan for frying. Dip Rohu, first in egg and then in the corn flour batter, and fry until

golden brown. Once all the Rohu pieces are done, set aside.

Mash the boiled spinach; add salt and sugar to it.

Sauté onion-garlic paste followed by ginger paste. Add in the mashed spinach and mix for a while.

Add chilli flakes and Rohu, and mix well taking care not break the fish.

Add sugar, salt and curd; mix and cook for a while.

Garnish with chili flakes and fried onion slices, and serve hot.

A fish recipe that has the most peculiar of flavours playing riot on your taste buds.

35

Mili Kundu | Kolkata

Page 39: Wonder Cook Book - AEGON Religare Life Insurance

CHICKEN FLOWERS

Ingredients:

Chicken, minced 500 gms

Basmati rice ½ cup

Green chillies, finely chopped 1 tsp

Ginger paste 1 tsp

Pepper corn, crushed 1 tsp

Salt to taste

Method:

?

?

?

?

?

Soak basmati rice in water for 20 minutes. Then, drain and set aside.

Mix minced chicken with chopped chillies, ginger paste, salt and pepper.

Divide the chicken mixture into small equal portions and form them into balls.

Now, roll these balls in the drained rice, and steam them in a steamer pot,

with the lid on, for 15 to 20 minutes or until cooked.

Remove gently and serve hot with the dip of your choice.

Delight your loved ones with a plate of tasty- spicy golden chicken balls.

36

Maitrayee Dutta | Kolkata

Page 40: Wonder Cook Book - AEGON Religare Life Insurance

BENGALI FISH CURRY (DOI MAACH)

Ingredients:

Spice mix:

Coriander seeds 2 tsp

Cumin seeds 1 tsp

Dried red chilli 2

Cloves 2

Green cardamom 2 pods

Cinnamon stick 1 inch

Fish:

Mahi Mahi, cut into 1 ½ inch pieces 1 kg

Turmeric powder ¾ tsp

Salt ½ tsp

Canola oil 2 tbsp

Sauce:

Onion, finely chopped ¾ cup

Ginger, grated 1 tsp

Garlic, minced 1 clove

Bay leaf 1

Water ¼ cup

Salt ¼ cup

Sugar ½ tsp

Whole milk yogurt 1 cup

Method:

?

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?

?

?

?

?

?

?

?

?

Spice mix: Finely grind all the 6 spices together, in a grinder.

Take Mahi Mahi, turmeric and salt in a large bowl, and toss well.

Heat 1 tbsp oil in a large nonstick pan, over medium-high heat. Add half of the fish, and cook for 5 minutes

or until the fish is slightly browned and it flakes easily when tested with a fork. Take care not to overcook.

Remove the fish from pan. Repeat the procedure with the remaining fish and oil, and set aside, once done.

In the same pan, add onion and sauté for 5 minutes or until tender.

Add ginger, garlic and bay leaf, and sauté for 2 minutes.

Then, add the ground spice mix and cook for 2 minutes.

Finally, add water, 1 tsp salt and sugar.

After a boil, remove from heat and gradually stir in yogurt.

Place the pan back on heat and cook for 5 minutes, stirring continuously.

Add fish and the accumulated juices to the pan, and cook over low heat for 3 minutes.

Discard the bay leaf and serve hot.

If you are in love with fish recipes, this traditional fool-proof Bengali fish formula is a must-try.

37

Sangram Keshari Pattanaik | Cuttack

Page 41: Wonder Cook Book - AEGON Religare Life Insurance

KHATTI MEETHI TOKRI

Ingredients:

Whole wheat bread 9 slices

Tomato ketchup 1 tbsp

For spread:

Olive oil 2 tbsp

Chilli flakes ¼ tsp

Pepper powder ¼ tsp

Chaat masala ¼ tsp

Filling:

Moong sprouts, boiled ¼ cup

Fresh pomegranate seeds ¼ cup

Onion, finely chopped ½ cup

Coriander leaves, chopped 1 tbsp

Cucumber, finely chopped ¼ cup

Readymade Imli chutney 2 tbsp

Lemon juice 1 tsp

Method:

?

?

?

?

?

?

In a small bowl, mix olive oil with all the seasonings, and set aside.

Now, place bread slice on a rolling board and roll it out thinly using a pin and applying pressure.

Use a 3-4 inch diameter steel bowl to cut out a big circle from the bread, and smear olive oil on it.

Take a muffin tray and place the cut bread slice inside, making it a tokri with folds. Grill for 6 -7

minutes till the edges are evenly browned.

Now, mix all the ingredients of the filling in a bowl.

Place some filling into the tokri, top with tomato ketchup, and serve.

Nutritious, crispy little cups of bread holding an assortment of colourful vegetables and fruits.

38

Poonam Sharma | Sahibabad

Page 42: Wonder Cook Book - AEGON Religare Life Insurance

EXOTIC PASTA

Ingredients:

Base Ingredients:

Penne Pasta 3 bowls

Olive Pomace oil 2 tsp

Red chilli powder 1 tsp

Black pepper powder 2 tsp

Salt to taste

Green Chillies, finely chopped 4

Garlic flakes, chopped 10

Parmesan Cheese, grated 200 gms

Fresh Herbs:

Basil leaves, chopped 4 tbsp

Oregano leaves, chopped 2 tbsp

Parsley leaves, chopped 1 tbsp

Rosemary leaves, chopped 1 tbsp

Thyme leaves, chopped 1 tbsp

Sage leaves, chopped 5

Sprouts and Veggies:

Alfalfa sprouts (optional) 1 bowl

Brussel sprouts, chopped 10

Snow peas 1 bowl

Broccoli 1 bowl

Zucchini, sliced 1

Red & Yellow Bell Pepper, chopped 1 bowl

Button mushrooms, chopped 1 bowl

Method:

?

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?

?

?

?

?

?

?

?

Take 3 bowls of Penne Pasta in a big non-stick pan.

Add 2 tsp olive oil, red chili powder, black pepper and salt; toss the pasta till all the ingredients are evenly mixed.

Add water and boil the pasta for 10 - 12 minutes. Keep stirring at regular intervals.

Drain the water, add salt, and set aside.

Chop the vegetables and herbs, and keep in separate bowls.

Now, heat 2 tbsp olive oil in a non-stick pan. Add Brussel sprouts, snow peas and cook for 5 minutes on high flame.

Continue stirring.

Add broccoli and cook for 2 minutes. Then, add zucchini, bell pepper, mushrooms, all herbs, green chilies, garlic

flakes and cook for another 2 minutes.

Lower the flame. Add grated cheese and salt; stir for a minute till the cheese melts and is evenly mixed.

While serving, first serve pasta on the plate. Top it with veggies and add alfalfa sprouts (Separate the delicate

sprouts with hand prior to adding).

Garnish with grated cheese and serve hot.

Delicious pasta with sautéed vegetables, fragrant herbs and a generous dusting of Parmesan.

39

Poonam Shah | Mumbai

Page 43: Wonder Cook Book - AEGON Religare Life Insurance

PANEER DILRUBA

Ingredients:

Cottage cheese (Paneer), diced 200-250 gms

Corn flour 2 tsp

For Stuffing:

Raisins, chopped finely 12

Cashew 7

Almond 7

Ginger ½ inch

Green chillies 2

Coriander leaves

Salt to taste

Garam masala ½ tsp

For Gravy:

Onion, big 2

Tomatoes 2

Ginger 1 inch

Garlic 6-7 cloves

Fresh Cream (Malai) 2 tsp

Tomato sauce 2 tsp

Orange colour

Corn flour 2 tsp

Salt to taste

Oil

Method:

?

?

?

?

?

?

?

?

?

?

Mix corn flour and a little water to be prepare a batter.

Dip paneer into corn flour batter and fry it for 2-3 minutes.

Using a knife, make pockets in the paneer cubes.

Mix together all the stuffing ingredients, stuff them into the paneer pockets, and set aside.

Now chop onions, boil them, and grind them with tomatoes, ginger and garlic.

Fry this mixture in a pan. Then, add fresh cream, tomato sauce, orange colour and a little water.

In a cup, mix corn flour with a little water, and add it to the pan. (Alternatively, a dry mixture of cashew, almonds

and peanuts can be used for thickening the gravy.)

Add salt and cook the mixture till it thickens.

Add paneer to the gravy and mix well.

Garnish with fresh coriander leaves and serve hot.

Soft succulent stuffed paneer in a creamy gravy promising to woo your heart.

40

Pooja Jindal | Ludhiana

Page 44: Wonder Cook Book - AEGON Religare Life Insurance

MANDUA KI ROTI

Ingredients: Serves 3-4

Ragi/Mandua flour 750 gms

Bengal gram flour (Besan), fried 250 gms

Garlic, finely chopped 5 pcs

Ginger, finely chopped 1 inch

Green chillies, finely chopped 5

Carom seeds (Ajwain) 2 gms

Nigella seeds (Kalonji/Mangrail) 2 gms

Mustard oil 10 ml

Lemon juice 2 ml

Ghee

Method:

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Tips:

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Take Ragi flour in a large mixing bowl. Knead the flour by adding very little water at a time. Be very careful not to

add excess water or it will turn out sticky. Knead well and make it into a smooth and medium-firm dough.

Mix the fried besan with chillies, ginger, garlic, carom seeds, nigella seeds, mustard oil and lemon juice. Add water

just enough to hold the mixture together. Add salt, knead well and set aside.

Now, divide the Ragi dough into 5 equal parts and shape them into small bowls. Fill them with the besan mixture and

roll them into chapattis.

Cook on the tawa till both sides become crispy.

Smear Ghee on the rotis and serve with any sabji.

This roti can be best enjoyed with Baingan Chokha.

To make Baingan Chokha, pour mustard oil over

eggplant, roast it on high flame, mash the

eggplant, and mix it with salt, finely chopped

chillies, ginger, garlic, and little mustard oil.

Simple, delicious and nutritious chapatis made especially during winters in many parts of north India.

41

Sulekha Singh | Siliguri

Page 45: Wonder Cook Book - AEGON Religare Life Insurance

DELICIOUS PIZZA DELIGHT

Ingredients:

For Pizza Base:

Dry yeast ¼ tsp

Warm water ½ cup

Olive oil 2 tbsp

Bread flour 4 cups

Salt ½ tsp

For the Pizza Topping:

Onions 2

Garlic

Olive oil

Black pepper

Tomato puree

For Dressing:

Onion 1

Green, Red and Yellow Bell peppers 2 each

Green olives

Mozzarella cheese

Minced Chicken (kheema) (optional)

Mushrooms as per taste

Method:

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For topping sauce :

Take some olive oil in a pan; add onion, garlic and some black pepper and sauté.

Add some tomato puree, mix well, and let it cook for a while.

Once done, set the sauce aside.

For making bread and baking:

In a small bowl, mix dry yeast with ½ cup of warm water.

In another large bowl, mix bread flour, salt and olive oil.

Then, add the yeast mixture and knead it well to make a smooth dough. (Use food processor if required.)

Cover the dough with a cling film and set it aside for two hours.

By now, the size of the dough doubles. Punch this dough down and flatten it out for preparing the pizza base.

Spread topping sauce over the pizza base.

Top it with chopped onions, bell peppers, green olives, grated mozzarella cheese, minced chicken and mushrooms.

Preheat the oven to 450 degrees, and bake the pizzas for 15 minutes. Your pizza is ready to be devoured. Serves 2.

A tried and tested pizza recipe that can give the famous pizzas a run for their money.

42

Subhangi Paul | Kolkata

Page 46: Wonder Cook Book - AEGON Religare Life Insurance

RICE MUTHIAS

Ingredients:

Leftover rice – 1 ½ cups

Turmeric powder – ¼ tsp

Red chilli powder – 1 tsp

Salt to taste

Bengal gram flour ( besan )- ¼ cup

Rice flour – ¼ cup

Oil – 1 tbsp

Mustard seeds – ¼ tsp

Cumin (Jeera) – ¼ tsp

Asafoetida (Hing) – ¼ tsp

Green chilli 1

Curry leaves – 4-5

Butter milk – 2 cups

Sugar – 1 tsp

Method:

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Take the leftover rice in a vessel. Add turmeric powder, red chilli powder, salt, bengal gram flour and

rice flour. Mix well using your hand and shape around 8-10 rice dumplings. Set this aside. Splutter

Warm oil in pan. Add mustard seeds and cumin, and allow to crackle. Then, add asafoetida, green

chilli and curry leaves, and sauté.

Finally, add buttermilk, bring it to a boil, and add sugar and salt.

Slowly, drop in the rice dumplings and let it simmer for 5 minutes.

Garnish with fresh coriander leaves and serve warm.

Cooked rice simmered in a spiced curd mixture - one of the most interesting ways to use leftover rice.

43

Saurabh Muley | Vadodara

Page 47: Wonder Cook Book - AEGON Religare Life Insurance

LABABDAR CURRY WITH VEGETABLES

Ingredients: Serves 4

Red chillies. soaked in lukewarm

water for 5-7 minutes 4

Onion, chopped ½

Garlic 8-10 cloves

Ginger ½ inch piece

Black pepper corns 6

Coriander seeds ½ tsp

Cumin 1tsp

Lemon juice 1 tsp

Coconut milk 3 cups

Soya sauce ½ tsp

Brown sugar ½ tsp

Basil leaves, chopped 10

Salt to taste

Vegetables:

Baby corns 6-8

Eggplant (optional) 1

Mushrooms 2-3

Beans, split lengthwise 3-4

Broccoli 1 small piece

Method:

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Tips:

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Grind together soaked red chillies, onion, garlic, ginger and black pepper to make a paste,

In a pan, dry roast cumin and coriander till they are slightly darker in colour, and add them to the paste

above.

To this paste, add the lukewarm water used to soak chillies, and mix well.

Fry the paste for half a minute on low flame. Then, add 3-4 tbsp of coconut milk and vegetables, and

cook for 4 minutes.

Add rest of the coconut milk, soya sauce and basil leaves. Cover and cook on low flame for 5-7 minutes.

Finally, add sugar and salt, and boil for a minute or two.

Add lemon juice and serve hot with steamed noodles or steamed rice.

For extraction of coconut milk, soak grated coconut

in 1 cup of warm water, blend it in a mixer and strain.

Collect the liquid, soak the residue again in warm water,

and repeat the process 2 times.

Your daily quota of vegetables made delicious with ethnic spices and served as a curry.

44

Kriti Kayal | Kolkata

Page 48: Wonder Cook Book - AEGON Religare Life Insurance

NARGISI KOFTA

Ingredients:

For the 3 layers:

Cottage cheese (Paneer) – 250 gm

Green peas, boiled and mashed 1 cup

Potato, boiled and mashed 1 ½

*Spices & Bread

(Ingredients required 3 times)

Garlic paste – ¼ tbsp

Black pepper – ¼ tbsp

Green chillies, finely chopped – ½ tbsp

Coriander powder – 1 tbsp

Chaat masala – ½ tbsp

Bread, soaked– 1 slice

Salt to taste

Method:

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In three separate bowls, mix and knead well the following ingredients to form 3 separate mixtures:

• Mashed Paneer + Spices & Bread*

• Mashed Peas + Spices & Bread*

• Mashed Potatoes + Spices & Bread*

Make balls out of the paneer mixture.

Layer out the green peas mixture on the paneer balls.

On top of this layer, add another layer of potato mixture.

Roll the balls so formed in arrowroot and bread crumbs, and deep fry them until crisp.

Cut the fried balls into four pieces and serve hot.

A Mughlai cuisine specialty served as snacks or as mealtime accompaniments.

45

Anju JoshiIndore

Anju Joshi | Indore

Page 49: Wonder Cook Book - AEGON Religare Life Insurance

NAVRATAN KORMA

Ingredients:Mixed vegetables (Carrots, beans, cauliflowers & potatoes), cut into small cubes/pieces - 3 cups

Milk – ½ cup + ½ cup

Sugar

Salt to taste

Onions, chopped 3

Green chillies 6

Ginger, chopped – 1 inch piece

Garlic, chopped– 6 cloves

Turmeric powder – ½ tsp

Garam masala– ½ tsp

Ghee – 3 tbsp

Cumin seeds – 1 tbsp

Bay leaves – 2

Cinnamon stick – 1

Cloves – 4

Green cardamoms -2

Cashew nuts, ground to a paste – 4 tbsp

Pineapple cubes – 1 cup

Fresh coriander leaves – ½ cup + ½ cup

Cottage cheese (Paneer) – 1 cup

Fresh cream – 2 tbsp

Method:

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Place all the chopped vegetables in a heavy bottomed pan; pour in half the milk; add salt and sugar; and

bring to a boil. Then, cover and cook on medium flame for about 15 mins till the vegetables are tender.

Blend together chopped onions, green chilies, ginger, garlic, turmeric powder and garam masala to make

a paste.

Heat ghee in a pan. Add cumin seeds and let them crackle. Add bay leaves, cinnamon, cloves and

cardamoms, and fry till they are aromatic.

Add in the onion paste and fry on medium heat for about 4 minutes. Then, add cashew paste and mix

well.

Add the remaining milk, cooked vegetables and pineapple cubes; mix well and bring to a boil.

Add paneer and half the coriander leaves. Add sugar and salt, if required.

Turn off the flame and stir in fresh cream.

Garnish with the remaining coriander leaves and serve hot with chapatis.

Assorted vegetables cooked in milk, spices and fresh cream – a much-loved dish at every north Indian restaurant!

46

Shikha Piyush Singhal | Ahmedabad

Page 50: Wonder Cook Book - AEGON Religare Life Insurance

PANCHAM DUDHIYA THEPLA

Ingredients:

Wheat flour 1 bowl

Corn (Makai) flour ½ bowl

Sorghum (Jowar) flour ½ bowl

Millet (Bajra) flour ½ bowl

Bengal gram flour (Besan) ½ bowl

Curd 1 bowl

Salt as per taste

Carom seeds (Ajwain) 1 pinch

Chaat masala as per taste

Coriander leaves, chopped ½ bowl

Bottle gourd, grated: 150 grm

Oil

Method:

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Mix 1 bowl of yogurt with 1 bowl of water, and set aside.

In a large vessel, mix together all the flours with salt, carom seeds, chaat masala, coriander leaves,

grated bottle gourd, 3-4 tsp oil and yogurt mixture. Knead this into a slightly stiff dough.

Divide the dough into lemon sized portions and roll them out into thin theplas.

Take a non stick tawa to roast the theplas. When a thepla is partly done on one side, flip over and

drizzle a little oil on the other side. Then, flip over again and drizzle some more oil.

Roast well till both sides are evenly browned.

Enjoy the hot Theplas with pickle.

Theplas are a staple food in every Gujarati household. This variant is rich in proteins, calcium and fibre.

47

Vibhuti Kulpeshgiri Goswami | Ahmedabad

Page 51: Wonder Cook Book - AEGON Religare Life Insurance

YUMMY NAVDHANYA BISI BELE BATH

Ingredients:

Par-boiled Rice - 1 cup Red gram (Tur) dal - ½ cup Pearl onions - 15 Beans - 4-5 Carrots - 2 Potato - 1 Green peas - handful Tomato - 1 Tamarind small lemon sized ball Spice powder (Masala)*Capsicum - 1 Sprouted multi grains (Navdhanya), pressure cooked - 1 cup

*To make spice powder:Bengal gram (Chana) dal - 2 tsp Black gram (Urad) dal - 1 tsp Cinnamon stick - 1 inch piece Cloves - 2 Cardamom -1 Red chillies - 6-7 Fenugreek (Methi)- ½ tsp Coriander seeds - 1 tbsp Poppy seeds (Khus Khus) -1 tspDried coconut powder - ½ cup

For seasoning:Mustard -1 tsp Fenugreek (Methi) seeds- ¼ tsp Curry leaves - few Asafoetida (Hing) - ¼ tsp

Method:?

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In a pan, heat 1 tsp oil, and roast all the ingredients for spice powder, adding coconut at the end. Roast till the mixture turns slightly brown and you get a roasted aroma.

Dry grind this spice mixture and set aside.

Pressure cook rice with 4 cups of water for 4 whistles.

Pressure cook Tur dal with 1 cup of water, mash well, and set aside.

In a pan, heat 1 tbsp oil and add the ingredients for seasoning.

When mustard splutters, add onions, and sauté till they become translucent.

Then, add all the vegetables (except capsicum) and sauté for a few seconds.

Now, add tamarind extract, salt and the prepared spice powder, and let it boil till the raw flavour goes.

Then, add cooked dal, cooked rice, cooked multigrain and 4-5 tsp ghee; mix well.

In another pan, heat 1 tsp ghee and sauté capsicum till slightly cooked and crunchy.

Garnish Bisi Bele Bath with capsicum, and serve hot with chips, papad or onion raita.

Tips:

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You can prepare the spice powder even a few days earlier, if you are using dried coconut powder. Make sure to store it in an airtight container.

If dal is soaked in hot water for 15 -20 minutes prior to cooking, it makes cooking quicker.

For Tamarind extract, soak tamarind for 10-15 mins and squeeze out the extract.

Bisi Bele Bath goes very well with papad, pickle and raita.

A traditional, spicy, addictive rice dish from Karnataka. Top it with lots of ghee and serve piping hot.

48

Geetha Sridhar | Mumbai

Page 52: Wonder Cook Book - AEGON Religare Life Insurance

EGYPTIAN KOSHARY

Ingredients: Serves 2-3

Chicken breast, cut into small pieces 1

Black Lentils (Kaali masoor dal) 1 cup

Cumin powder 2 tsp

Salt to taste

Black Pepper powder 1 tsp

Red Chilli Powder 1 tsp

Onion, cut in rings 1

Onions, finely chopped 2

Plum Tomatoes, pureed 1 ½ cup

Garlic 4 cloves

Oregano

Olive oil 2 tbsp

Boiled Rice 2 cups

Elbow Macroni/Thin Pasta, cooked 1 cup

Method:

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Caramelise onion rings by sautéing in a pan for about 10 minutes on mid-high flame.

Heat oil in pan and add garlic to it. Then, add chopped onions and sauté till golden brown.

Add tomato puree, cumin powder, salt, pepper and chilli powder, and let it cook for some time.

Then, turn off the gas and set the sauce aside.

Marinate chicken in salt and lemon juice for 30 mins.

Then, cook it in a pan with 2 tbsp oil, garlic, salt, pepper and oregano.

To assemble, first put a layer of boiled rice in a bowl. Add macaroni/pasta over it, followed by boiled

lentils. Cover it with the prepared tomato sauce, and top it with Chicken.

Garnish with the caramelised onion rings, and serve hot.

The scrumptious Koshary is the queen of Egyptian street food and also the national dish of Egypt.

49

Neha Gupta | New Delhi

Page 53: Wonder Cook Book - AEGON Religare Life Insurance

ALOO DUM, DAHI WADA WITH GHUGNI

Ingredients:

For Dahi Wada:Black gram (Urad) dal 250 gmsRice 100 gms Curd 100 gmsMustard seeds 1 tsp Curry leaves 10Whole red chillies 3-4

For Aloo Dum:Potatoes, boiled, peeled & cubes ½ kgTomatoes, mashed 3Onions 2Ginger 1 inch Green chillies 3Poshtu DanaCinnamon 1 stickCardamom 1Cashew 4-5 Chaat masala ½ tspGaram Masala 1 tspTurmeric ¼ tspDried Fenugreek leaves (Kasuri methi) 1 tspLemon juice 1tsp

For Ghugni:Dry peas 1 cupTomatoes, pureed 3Dried Mango powder (Aamchur) ½ tspTurmeric powder ¼ tspCoriander powder 1 tspSalt

Method:

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For Dahi Wada:

Soak rice and black gram in water for 6 hours; then, grind it to a fine paste and leave for an hour.

Make small rounds out of the thick paste and deep fry in oil.

Steep the wadas in water for half an hour and set aside.

In a vessel, mix curd with 1 litre water and little salt.

Take out the soaked wadas from water, and put them in the curd mixture and set aside.

Temper with mustard seeds, curry leaves and red chillies.

For Aloo Dum:

Heat oil in a deep frying pan.

Add the potatoes, garam masala, salt, lemon juice, chaat masala, kasuri methi, turmeric powder and little water. Cook for 5 minutes.

Garnish with coriander leaves.

For Ghugni:

Soak dry peas in 3 cups of water for 6 hours. Then, drain and set aside.

In a pan, boil 6 cups of water; add the soaked peas and salt, and cook till peas become tender.

Heat some oil in another pan. Add tomato puree, dried mango powder, turmeric powder, coriander powder, salt and water. Cook this for 5-10 minutes.

Then, add cooked peas along with the water, and cook for some time more.

While serving:

Sprinkle some chaat masala over dahi wadas. Also sprinkle some dry masala (a mixture of black salt, chilli flakes, white salt, roasted cumin powder).

Add Aloo Dum with little gravy over the wadas.

Pour 2-3 tbsp of ghugni.

A signature fast-food dish of Orissa - chilled dahi wada with spicy aloo dum and yummy hot ghugni.

50

Rahul Bajoria | Cuttack

Page 54: Wonder Cook Book - AEGON Religare Life Insurance

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