Festive Recipes from Cross Border Kitchens

Festive Recipes from Cross Border Kitchens
Curd Rice Pudding by Chef Zoheb Ali Qureshi

Next in our series on festive special recipes are these delectable dishes by Chef Zoheb Ali Qureshi, Executive Chef, Cross Border Kitchens

OT Staff
November 12 , 2020
03 Min Read

We are delighted by the overhwelming response we have garnered for our ongoing series on festive recipes for this Diwali.

For this instalment, we asked Chef Zoheb Ali Qureshi from Cross Border Kitchens to share some gems from his repertoire. Hope you have a great time trying these at home and scoring some brownie points with your loved ones. 


RELATED: Recipes from The Lodhi's Kitchen

Gulab ki Kheer
Preparation Time 40-45 mins
Serves 2-3 person


Full cream milk 1ltr

Rosewater 5ml                                   

Attar 1drop

Kewra water 5ml

Sugar 40gm

Rose petal (desi)  40gm

Saffron  0.01gm

Pistachios 10gms

Cardamom powder 5gms

Gulab ki Kheer by Chef  Zoheb Ali Qureshi

READ: Recipes from the Kitchen of JW Marriott Mumbai Sahar


Reduce the full cream milk in a lagan with sugar make a thin rabri.

Add gulab jal, ittr, kewra,cardamom powder and fine chopped rose petals.

Serve cold and garnished with pistachios and saffron.

Dahi Wala Murgh
Preparation Time 60 mins
Serves 3-4 person


  • Chicken curry cut 1kg
  • Oil 60ml
  • Coriander powder 3 tblspn
  • Salt to taste
  • Ginger garlic paste 30gms
  • Green chilly chopped 20gms
  • Chopped ginger 15gms
  • Turmeric powder 2tbsp
  • Onion paste 60gms
  • Coriander chopped 15gms
  • Yoghurt (beaten curd) 150gms


Heat oil and add coriander powder and turmeric powder. 

Add ginger garlic paste and add onion paste till it leaves oil.

Add yoghurt, chopped chillies and bhuno well.

Add chicken pieces and bhuno with yoghurt.

Finish with chopped ginger and chopped coriander.

RELATED: #OTFestiveRecipes: The Dessert Edition

Dahi Wala Murg by Chef Zoheb Ali QureshiCoconut Rice Pudding 
Preparation Time 35mins
Serves 1-2 person


  • Milk 2 cups
  • Water 2 cups
  • Rice (washed and soaked in water) 25 gms
  • Sugar 10gms
  • Coconut milk 1 cup
  • Salt to taste
  • Cinnamon powder 1gm
  • Mango 1
  • Mint leaf for garnishing


Stir together milk, water, rice, and sugar in a medium saucepan over medium flame.

Bring to a simmer, and cook, stirring often, until thickened, about 22 minutes.

Add in coconut milk, cinnamon powder, and salt. Cook, stirring occasionally, until creamy, about 10 minutes.

Serve topped with chopped mango and mint leaf.

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