The Indian Food Top-Chef Challenge 2014


The Indian Food Top-Chef Challenge 2014 is now started , please join Indian Food website here, If you are already a member then log-in via right side bar widget.

Anyone can Participate in the contest, the winner of the contest will get a many prizes, the Contest is free to enter and your can view your recent recipes on contributed recipes section.

Eligibility: Indians Citizens only.

Free to Enter

Prizes: Prestige Philips Juicer and certificate of achievement*, more prizes will be added soon


Overall Winner will Get

 Prestige-PGMFB-Grill-image  PRESTIGE PGMFB GRILLMake a quick and easy brunch for yourself or your school-going child buttering a few slices of bread and stuffing it with some healthy veggies, a bit of grated cheese and finally grilling it in this Prestige PGMFB Sandwich Maker. 

2nd Place Winner will Get

 Orpat-HHB-100E-WOB-250-Watt Orpat HHB-100E WOB 250 W Hand Blender Major features

  • Unique comfort grip
  • Easy to store and wash
  • Stainless steel blade
  • Smooth and safe switch
  • Elegant design
  • 18000 RPM
  • Wall mountable
  • Long 2 meter power cord
  • Warranty: 1 year on product
  • Power: 250 watts; Operating voltage: 230 volts

3rd Place Winner will Get

Baltra-BHC-102-1-L-Electric Baltra BHC-102 1 L Electric KettleBe it your home or office, you can easily prepare a cup of refreshing coffee or tea with this Baltra Heating Cup 12 cm BHC-102 Electric Jug. Featuring a capacity of 1000 ml, this jug can prepare a good amount of beverage at a go. It comes with an inner heating tube element for effective heating. Further, the stainless steel body not only makes it durable but sleek and stylish as well. It will consume 300 Watts of power to work effectively. It is equipped with the features like – Aprox. 1000 ml, inner heating tube element, fine stainless steel, ideal for travelling, perfect for office and home use Note: PLEASE DO NOT BOIL MILK 

How to Submit: After login visit My Page, add your recipes and Images, finally click on submit.

Limit: No Limit, you can submit as many entries as you can,

Recent Entries: coming soon.


  • We accept only vegetarian recipes.
  • We prefer original recipes.
  • Recipe with Images will be preferred. see example here
  • Winner will be selected by Indian Food Judges and the decision will be final. We prefer quality not quantity.
  • Winner will get prize within 20days after the result.

Copyright: Entrants will get full credit of their recipes, they retain all the copyright of images and recipes they have sent to us. We will publish your recipes and images in indianfood.net under you name.

Deadline: December 31, 2014 (will close earlier if 500 entries are received)

Submit Your Recipes (submit as many as possible)

Create a account at Indian Food and Start Uploading your Recipes


Submit your recipe to  admin@theindianfood.net

Recent Entries

For More Recent Entries Click Here

2012 WinnersClick here to see Indian Top Chef Challenge 2012 Winners

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Pista Barfi


500 gms – pistachio nuts(not roasted,kernels removed)

300 gms –sugar

1/4 tsp – cardamom powder

2-3 drops of green food color(optional)

10 leaves of edible silver foil(optional)


Soak pistachios in warm water for 30 minutes,drain water,grind to a fine paste,keep aside.

Heat water,add sugar and color,stir,boil till the syrup gets one string consistency,add the paste,cook over low flame till the mixture leaves the sides of the pan.Pour it into a greased tray, level it with greased knife,cool it,spread silver foil over it,cut into desired shapes.

Barfi is ready.

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Gajar Barfi


500 gms – carrot(washed,grated)

100 gms – ghee

100 gms -  sugar

100 gms – condensed milk

250 gms – milk powder

1/2 tsp – cardamom powder

50 gms – almonds(sliced)

20 gms – pistachios(thickly chopped)


Heat ghee in a deep and heavy pan on medium flame,add grated carrot,mix well,add sugar,lower the flame,again mix,cover it by a thick plate,let it cook as it is for 5-7 minutes.Open the cover, add condensed milk and milk powder,medium the flame,stir well so that no lumps occur,cook with continuous stir on medium flame till the ghee separates and paste leaves the wall of the pan,it will take 10-15 minutes.Off the flame.Pour it into a greased tray, level it with a greased knife.Garnish it with sliced almonds and chopped pistachios,Cool it,cut it into desired shapes.May use for 3 days.

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Moong Dal Halwa


250 gms – moong dal

100 gms – sugar

100 gms – ghee

1/2 tsp – cardamom powder

50 gms – cashew nuts

250 ml – water


Cut cashew nuts into pieces,set aside.

Clean the dal dry,roast dry till it golden brown,cool it,grind it to a fine powder.

Heat one tbsp of ghee in a deep and thick pan on medium flame,fry the cashew nut pieces,remove it and keep aside,add water carefully, add the remaining ghee,add roasted moong dal powder,cook it till  ghee separates,at the end add sugar, off the flame,add cashew and cardamom,mix well.

Halwa is ready.

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Maida Barfi


250 gms – maida

200 gms – ghee

300 gms – sugar

50-75 ml – water


Grease a tray with 1 tsp ghee.

Use simultaneously two burners.Take two deep,thick frying pans.

Roast maida in ghee in medium flame for 4-5 minutes,turn off the flame,at the same time heat water with sugar,stir,allow it to boil.Syrup becomes thick and foamy.Turn off heat.

Now add slowly fried maida to this syrup,mix vigorously,we get a uniform batter.

Pour this batter in the greased the greased tray,let it cool,when warm cut in to desired shape using greased knife,after cooling collect it.

May use desired color,essence.Barfi is ready.

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Besan Barfi


250 gms –besan(gram flour)

250 gms – ghee

300 gms – sugar

100 ml – water

50 gms – pistachio


Take deep,heavy pan,fry besan in ghee on medium flame,continuous stir,till it takes brown and foamy.It will take 10-12 minutes.

Heat water,sugar on low heat,stir,bring it to boil till syrup becomes thick.

Add fried besan to this syrup,mix well,mix well,cook it for 2 minutes on low heat.

Pour it into a greased tray,level it with a greased knife.

Garnish it with sliced pistachio.

When cool cut into desired shape.

Barfi is ready.

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