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Shopping list: 

400 grams jada poha

300 grams American corn

300 grams onions

300 ml whipping cream

200 grams small prawns

6 inch round sponge cake 

4 ripe bananas

2 lemons

1 pomegranate 

1 bunch fresh mint leaves

1 pack red chilli flakes

1 pack fruit juice

1 pack soft brown sugar

For faster preparation:

Clean, devein prawns and place in a glass bowl. Cover with clingfilm and refrigerate till needed. Slice onions thinly, fry and keep covered in refrigerator till needed. 

How to go about it:

Cut the foil into squares. Soak the poha. Marinate the prawns. Preheat the oven to 180°C. Prepare the corn and pomegranate parcels and keep in oven. Prepare pudding completely but do not sprinkle brown sugar. Refrigerate till needed. Remove parcels. Prepare the biryani and put in oven. Serve the parcels. Serve the biryani and lastly, caramalise the brown sugar and serve the dessert.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.