The Indian Food Top-Chef Challenge 2013


Thanks to all members of the Indian Food for participating in the contest, the results will be announced before Jan 15 by the admin and Jury members of our website.

The Indian Food Top-Chef Challenge 2013 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 Philips Juicer and certificate of achievement*, 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

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, 2013 (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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Winner of Indian Food Contest 2014


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Saffron and Nuts Ice Cream Recipe

Ice-CreamIngredients –
Milk – 1 Ltr
Condensed Milk – 300 ml ( You can add/less as per your taste)
Green Cardamom Powder – ¼ tsp
Saffron strands – few
Cashews – 10-15 (chopped)
Almonds – 10-15 (blanched, peeled and chopped)
Pistachios – 15-20 (blanched and chopped)
Raisins – 15-20 (chopped)

Method –
Take a small bowl and soak the saffron in a little warm milk and keep aside.
Add milk in a broad non-stick pan and bring it to a boil. Stir continuously till the milk reduces to a little less than half.
Add chopped cashews, almonds, raisins, pistachios, saffron milk and cardamom powder, condensed milk and mix it well and let it simmer for 4-5 mins.
Once done, allow it to cool completely. Stir it couple of times to make sure skin is not formed on top.
Pour into the ice cream moulds and freeze it overnight

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Rating: 10.0/10 (1 vote cast)

Veg Pulao with Mint Recipe

Mint-PulaoIngredients –
Boiled Basmati Rice – 3 cups
Cumin Seeds – 1 tsp
Pao Bhaji Masala – 1 ½ tsp
Lime Juice – 1 tbsp
Salt – to taste
Green Chillies – 4 Slit
Mixed Vegetables – 1 ½ cup (cauliflower, green peas, beans, carrot, potato, capsicum)
Mint –3-4 tbsp (chopped)
Paneer – ¼ cup (diced into cubes, shallow fry in the pan with little bit oil/ghee)
Bay leaf – 1
Cinnamon Stick – 2
Ginger & Garlic Paste – 1 tsp
Onion – 1 (chopped)
Ghee – 2 tbsp

Method –
In a heavy bottomed pan heat ghee and add cumin seeds, bay leaf, cinnamon stick, ginger & garlic paste. Now add chopped onions and sauté it for few mins.
Add the vegetables, pao bhaji masala and salt. Allow them to cook until they are soft. If needed add some water.
Once the vegetables are cooked add paneer, mint, green chillies and lime juice.
Now add the boiled rice into the cooked vegetables . Mix it and cook it for 2-3 mins.

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Rating: 10.0/10 (1 vote cast)

Corn Chat Recipe

Corn-ChatIngredients –
Boiled corn kernels – 2 cups
Potato – ½ (boiled, peeled, diced)
Onion – 3 tbsp (finely chopped)
Tomato – 3 tbsp (finely chopped)
Chat Masala – ½ tsp
Cilantro/Mint Chutney – 3 tsp
Tomato Ketchup – 2-3 tsp
Lime/Lemon Juice – 2 tsp
Red chilli powder – to taste
Salt – to taste

Method –
In a bowl add boiled corn kernels, potato, onion, tomato, chat masala, cilantro/mint chutney, tomato ketchup, lime/lemon juice, red chilli powder, salt and mix well. Corn chat is ready to serve.

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Eggless Banana Muffins Recipe

MuffinIngredients :
Very ripe bananas – 2 medium
Oil – 2 1/2 tbsp
Pure vanilla extract – ½ tsp
Granulated sugar – ¼ cup
Light brown sugar – 2 tbsp
All purpose flour (Maida) – ¾ cup
Baking soda – ½ tsp
Baking powder – ½ tsp
Cinnamon powder – ½ tsp (I skip this)
Walnuts – 2 tbsp, chopped (I skip this)
Chocolate chips – 2 tbsp (I skip this)
Thick Yogurt – 2 tbsp

Method :
1. Preheat the oven to 375 degree F or 190 degree C. Line a muffin tray with muffin liners.
2. Mash the bananas and take them in a bowl. Add oil, yogurt and vanilla extract. Mix well.
3. Add granulated sugar and light brown sugar. Mix well.
4. In another bowl take all purpose flour, baking powder, baking soda and cinnamon powder. Mix well.
5. Add wet ingredients to dry ingredients.
6. Mix till all incorporated. Do not over mix it.
7. Add chopped walnuts and chocolate chips. Fold them in.
8. Divide the batter in six muffin liners.
9. Bake them in preheated oven for 20-25 minutes or until tooth-pick inserted in the center comes out clean..
10. Let them cool in a pan for 5 minutes. Then take them out on cooling rack.
11. Serve warm or cooled completely

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Rating: 8.5/10 (2 votes cast)

Gulab Jamun Recipe

Gulab-JamunIngredients :
Khoya – 1 cup (Grated)
All Purpose Flour (Maida) – 2 tbsp
Unset Chenna – 1/5 cup
Baking Powder – ¼ tsp
Sugar – 2 Cups
Green Cardamom Powder – ¼ tsp
Sliced Pistachios – 1 tbsp (for garnishing)
Milk – to make dough
Oil – to deep fry

Method :
In a bowl add grated khoya, chenna, all purpose flour, baking powder. Mix well. Add some milk and make a soft dough.
Divide the dough into small equal portions and shape them into balls.
Make one thread sugar syrup by adding 1 ½ cups of water.
Heat oil in a kadhai and deep fry the balls on low heat until they are golden in colour.
Drain and soak into the sugar syrup for 20-30 mins.
Garnish with the sliced pistachios.

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