IANC sponsored Cooking Competition
Date: January 20, 2001

The IANC sponsored Cooking Competition received a lot of entries from the community. IANC was privileged to have Aunty Mrs Oberoi, Mr Mandar Sunthankar,Dr Sashi Unnithan, Dr Sudipto Ghosh and Mr Lyle Dokken on the 5 judge panel. The panel of judges had a difficult task of tasting over 25 entries and rating them on the basis of Creativity (20%), Taste(60%) and Presentation(20%). The winners in each category are given below:

Winner: Padma Koppulu GOBI 65
2nd Prize: Sudha Shah -
3rd Prize: Ravi Narayanan -

Winner: Vimala Babu BISIBELE BAATH
2nd Prize: Jayanti Joshi MUSHROOM RICE
3rd Prize:Anuradha Bhatia -

Winner: Sangeeta Shah PIZZA THOSAI
2nd Prize:Mohini Dham Makki ki roti
3rd Prize:Sugandha Narayanan -

Winner: Dipak Shah Mock Duck Curry
2nd Prize: Preety Sathe BHARVA GOBI ( Stuffed full cauliflower)
3rd Prize:Anuradha Bhatia -
3rd Prize:Sugandha Narayanan -

Winner: Padma Koppulu Pineapple cake
2nd Prize:Jessica SANDESH
3rd Prize:Anuradha Bhatia -
3rd Prize:Sashi Ganesh Nan Kathai

More recipes to be added later.


Name : GOBI 65
By: Padma Koppulu


  • Gobi (Cauliflower) cut into medium size flowers
  • Ginger –garlic paste
  • Chilli sauce
  • White pepper
  • Ajinomoto – ½ tsp
  • Maida (flour) ½ cup
  • Cornflour ½ cup
  • Dhania powder, curry leaves, sour cream, salt, ketchup, red color


  • Mix the ingredients from 1- 6 above into required thin pasty consistency
  • Deep fry in oil
  • In a little oil, put curry leaves, sour cream, ketchup, dhania powder, salt, red color, base and mix it while on the stove.

    Name: Pineapple cake
    By: Padma Koppulu


    • Mix the ingredients with cake mixer. Also add I cap of vanilla essence. Pour these in a greased pan half way and in a preheated oven 350 – 375 F. Put the cake.
    • Let it bake for 30- 35 mins till a toothpick pricks clean from the middle. The cake should be golden.
    • When it is still hot, pour the tinned pineapple juice into it and 1 cap lemon essence.
    • When the cake has cooled, turn over the pan on a plate and apply cool whip, garnish with pineapple and cherries. Put in the refrigerator for 1 day in a cool setting.
    CATEGORY : Sweets
    Name : SANDESH
    By: Jessica
    2nd Prize

    Ingredients :

    • 1/2 cup condensed milk
    • 1/2 cup sugar
    • 1/2 cup yogurt
    • 1 cup paneer
    • Knead paneer till smooth. Mix yogurt, condensed milk and sugar with the paneer.
    • Pour mixture in a baking dish (which you are going to use for serving). Garnish with cardamon powder, grated almonds & pistachios and saffron.
    • Bake for 20 minutes at 325 degrees F.
    • Remove from oven and allow it to cool . After it has cooled, place the dish in the freezer.
    CATEGORY : Sweets
    Name : Nan Kathai
    By: Sashi Ganesh
    4th Prize Winner
    • Shortening – 1 cup
    • Confectioners sugar (to taste) ¾ cup
    • All Pupose flour – 2.5 cups
    • Beat shortening till soft.
    • Add sugar and mix well.
    • Then add flour and mix. It should become a nice soft dough. If too sticky add a little more flour.
    • Make into round ball and bake at 375 degrees for about 15-20 mins. Be careful not to burn the bottom biscuit. Biscuit should be brown at the bottom.
    • Cool and enjoy !
    Name : Mock Duck Curry
    By: Dipak Shah
    • 1 to 2 cans of mock duck(vegetarian (soy base)meat)
    • 1 large onion
    • 2 to 3 garlic( quantity to taste)
    • 1/2 cup of spring onion
    • kikoman sauce
    • soy sauce
    • red chilli paste
    • hot& sweet Lingam chilli sauce
    • Cooking oil & sesame oil
    • Chop mock duck to cubes and grill in hot oil until crisp and brown.Remove from pan and place it aside.
    • Pour 1 to 2 tbsp oil into pan. Pour in a few drops of sesame oil for flavouring.
    • When oil is heated add in chopped onions, garlic and red chilli paste. As the contents are frying and sizzling, add in the grilled mock duck, spring onion,
    • 1 to 2 tbsp hot& sweet Lingam chilli sauce, dash of Kikoman sauce as well as soy sauce.
    • Toss all the ingredients well and cover to let cook.
    • Once you can get the aroma of the cooking the dish is ready to be served.
    • Mock duck curry is best eaten hot with plan or fried rice(other variation of rice are garlic rice and biryani).Breads (like pita, tortilla, nan chapatis) are an excellent alternative.
    • Ingredients like mock duck, Lingam chilli sauce, Kikoman can be bought at Chinese grocery stores in Denver.
    Selamat Makan!(that's have a good meal in Malay)

    Name: BHARVA GOBI ( Stuffed full cauliflower)
    By: Preety Sathe
    2nd Prize winner

    Quantity: 15 people


    • Take all the ingredients and grind them to a fine paste. Add water to liquefy.
    • Boil the cauliflowers and cool
    • Heat oil and add the ground spices.
    • Roast the masalas till dark brown.
    • Add the cooked cauliflower. Cook for 10 minutes.
    • Spread spices evenly and serve hot.
    • Garnish with tomatoes.
    By: Sangita Shah


    • 3 measures rice
    • 1 measure urad dhal
    • salt to taste
    • bicarbonate soda(during cold weather to help in fermenting)
    • Soak rice and urad dhal saperately overnight
    • Grind both to a paste and mix it
    • Add salt and bicarbonate soda to the paste
    • Let stand the batter overnight for fermenting
    • tomatoes
    • bell peppers
    • spring onion
    • mushroom
    • red onions
    (and any veggies that you may like) Method:
    • chop all the above ingredients
    • Heat up tava . Pour 1 1/2 to 2 ladles of thosai and spread it out in a circular motion. (optional:pour 1 tsp. of all at the edge of the thosai.) When bottom is golden brown, flip thosai to other side.
    • When cooked place it aside and make another. When the second one is done, leave it on the tava and add filling to it. Add grated cheese and pizza seasoning. Place the first thosai on top of the second one. Cook for a while till cheese has melted . Remove the pizza thosai and cut into wedges. Pizza sauce may be served with it for taste. Bon Appetit.

    CATEGORY: Indian Bread
    Name: Makki ki roti
    By : Mohini Dham
    2nd Prize winner


    • Corn flour – 4 cups
    • Some methi leaves
    • Ajwain seeds and salt to taste

    Mix corn flour and all the above ingredients with water and make a soft dough. Roll out round chapatis on tava with oil. It is very tasty.

    Category: Rice
    By : Vimala Babu

    BISIBELEBATH is a Karnataka dish where Bisi means "hot", Bele means "daals" and Bath means a "Rice dish". The recipe procedure is as follows:

    Always serve hot.

    Category: Rice
    By : Jayanti joshi
    2nd prize winner

    ( NO. of servings : 4 )

    METHOD :

    • wash the rice
    • slice the mushrooms & onions ; crush the garlic ; chop the ginger , chillies & spinach
    • heat a pan , add oil, cumin, cardamoms, peppercorns, cloves & onions
    • sauté till the onions are light brown , the add ginger and chillies and continue to sauté for a mins.
    • the in a pressure cooker, a little oil, mushrooms , spinach , rice , salt , and the about mixture; and then add double the quantity of water . let it cook in the pressure cooker for 15-20 mins.