Rice(boiled) 2 cups Gram flour 60gms onion(chopped) 1/2cup Green chilies 1tbsp Mix vegetables 4tbsp chat masala 1tsp salt to taste coriander leave for greeny.  

• 1)Mix all the ingredients except oil, add 1/4 cup of water to make a thick batter. 2)Heat the oil in medium heat 3)Spoon the batter in oil and deep fry it till light golden brown. 4)Drain in a paper napkin and serve with chutney 

   Lauki 2 kg grated, ghee 1/4 kg, khoya 1/2 kg, Almonds,pista sliced, sugar 1 & 1/2 cup yellow colour mix in 1/4 rose water Choti ilaachi Heaped.

   1/4 cup oil Besan mota 1/2 kg Sugar 1/2 kg Ghee 1 pao Yellow colour Pista thinly sliced Choti ilachi 1 tsp Kewra 1 tbsp.

• In 1/2 kg sugar put 1 cup water and make syrup. Remove from fire and keep on stirring. When it gets cold it will become like sugar. Grind it or seive it. In a pan put besan and ghee and cook on low flame. Cook for atleast 1/2 hour, achi tarhan bhun lain .jab pyari smell comes out put yellow colour, choti ilachi and pista. When it gets cold, mix besan and sugar well and make balls. 
  

   1 8oz pkg of cream cheese 1 tub cool whip 1 can condensed milk sweetened 1 can fruit cocktail. 

• Mix cream cheese and condensed milk with electric mixer. Than fold in cool whip. Drain the fruit cocktail and mix it with cream cheese mixture. 

   2 1/2 cups sugar 1 cup water 1 tsp cardomom powder 3/4 cups all purpose flour 2 1/2 cups dry milk 1 tsp baking powder 1 tsp cardamom powder 1/2 pint heavy whipping cream. 

• Combine water and sugar in a pot and boil STIRRING CONSTANTLY (otherwise the sugar clumps and it doesn't come out right) *do not over cook, stop once sugar is completely dissolved. mix all column 2 ingredients in a large bowl and mix completely, roll up into 1 inch balls. fry in medium to low heat until golden brown. Take from pan and place immediately in syrup. serve warm or cool depending on preference. 

   Graham Crackers butter cream cheese (2 each 8 oz)whipped cream (half cup)sugar (half cup)Cherry.

• Crush all graham crackers and put melted butter. Then put them in a normal size cake pan. For topping mix cream cheese, sugar and whipped cream all together. when it gets thick and fluffy put it on the graham cracker cake base. put it in the fridge and let it cool down for 10 to 15 min (or put in freezer for 10 min). Then put cherry topping on and put it back in fridge for 20 to 30 min and serve it.   

• 1 Heat ghee and fry lauki well for about 20 minutes until lightly brownish. Than add sugar along with yellow colour. Now add Khoya, ilachi powder and stir for 5 minutes. Remove from fire and take out all excess ghee. Lastly add in sliced Badam and pista. 

   ITS REALLY VERY COOL COFFEE FOR A WINTER 1 tsp orange zest.. 1 tsp coffee powder 2 tbsp whipped cream sugar as u required.

• Boil 3/4 cup of water, add zest and keep aside for few seconds. In a mug combine coffee, cream and sugar. strain the hot water into mixture. mix well topped with cream. serve hot 

•   3 Cup milk powder, 1/2 tsp Vanilla Essence, 3/4 cup sugar, 3 tbsps corn flour, 1 cup egg yolk.  

• Bring milk to a boil. Mix the remaining ingredients in a separate bowl. Stir half a cup of boiling milk into egg mixture. Transfer egg mixture slowly to the remaining milk, and bring back to a boil while continuously stirring LET COOL SERVES FOUR. 

•   1-2/3 cups flour 1-1/2 cups milk powder 3 tbsps oil 3 egg yolks salt 3 egg whites 4 tbsps sugar 4 apples peeled & cored OIL FOR FRY.  

• 1Mix the flour, Milk oil salt and egg yolk to smooth paste. Whisk egg white with the sugar until soft peaks from & mix under the flour mixture. Cut the apples into eight equal pieces. Heat the frying oil in a saucepan & dip apples in the batter then let them slide carefully into the hot oil one by one. Fry until golden brown. SERVE IMMEDIATELY. 

• 2..eggs, 60g or 15tbsp  Warm water,170g  Cream fresh, 2tbsp  Sugar.

• Mix coca & suger with warm water add the egg yolks beat until, creamy & add then cream in other bowl whisk egg,white untle stiff then put it in chocolate mix two & then in glasses &chill 

• 250g grated carrot 1 tbs crushed garlic 1 tbs lemon juice 1 tbs grated orange rind 600 ml water 1/2 tsp grated nutmeg 600 ml orange juice 160 ml milk salt and fresh black pepper to taste.  

• Combine caroots, garlic, lemon juice, orange rind and water. Bring to boil. Simmer covered for 30 min. Add nutmeg. cool blend till smooth. add orange juice. stir cook on medium heat for 5 min. add milk, salt and pepper continuously. adjust seasoning serve hot or chilled. 

• 1/2 kg yougart,1tsp corn flour, few mashed potatoes(bolied),salt red chilles(whole 2,3),bay leave 1(karee pata),oil 1 table spoon,maithee Dana few) 

• Take Yougart in a bowl, add corn flour and mix. Add salt to taste, then add potatoes n mix. take a frying pan, add oil meethee Dana and bay leave and fry for a little while. Pour this mixture on Yougart Yummy Raita is ready to be eaten with rice or other wise. 

  1 cup milk 1 egg 2/3 cup sugar 1/3 cup cocoa powder 2 tsp instant coffee 2 cups cream 1 tsp vanilla extract.

• Mix milk, egg and sugar in a small pan. Heat slowly to 195 F, stirring constantly. Do not boil. Mix in cocoa powder and instant coffee. Let it cool to room temperature and add cream and vanilla and chill. Put in machine until it thickens. Freeze it to attain desired texture.

  One whole chicken
  half cup vinegar juice of one lemon 12 to 12 hollered Chile salt to taste.

• Skin and make pieces of chicken. Now mix all the spices and chicken with salt and keep for one hour. Take a small onion and thin slices put two table spoons of oil and golden fry the onion put chicken with lemon vinegar and salt and red Chile and cover cook on low heat till tender dry the moisture serve with rice or Nan and enjoy the tasty and hot chicken.

  500grms Meat cut into thin strips
  1/2 tsp mustard powder.
  1/2 tsp pepper powder.
  1/2 tsp ajinomoto.
  1 tbsp soya sauce.
  1 tbsp vinegar salt to taste 5 to 8 green chilies cut into strips.
  3 medium onions thinly sliced.
  2 capsicums thinly sliced 3 tbsp.

• Boil the meat with first 6 ingredients till completely dry. If using chicken don’t boil just stir fry it heat oil in wok fry the beef for few minutes add the chilies and onions and fry further for a few minutes on high flames stirring constantly. Add some pepper powder serve hot with dinner rolls.

(Salad) Curried Slaw with Fruit and Pistachios Ingredients: Dressing: 1/2 cup orange juice 1/2 cup nonfat plain yogurt 2 tbsp, Low-fat mayonnaise 1 tsp, grated orange zest 1 tbsp, chopped fresh mint 1 tsp, curry powder 1/2 tsp, salt or to taste Salad: 4 cups finely shredded green cabbage 1/4 cup .

• For dressing, bring orange juice to boil in a small saucepan. Reduce heat to med. Cook for 20 min., or until reduced to 2 tbsp. Remove from heat. Cool in small bowl, whisk 1 1/2 tsp. orange juice with yogurt, mayonnaise, orange yeast, mint, curry powder and salt. (Reserve remaining orange juice for another use.) For salad, combine cabbage, red onions, grapes, apples, lemon juice and pistachios in large bowl. Add dressing. Toss to coat. Season with salt and pepper to taste. Serve immediately.

  1 can of condensed milk
  350 GMS desicated coconut.

• Pour condensed milk into a saucepan add 250 gms of desicated coconut to the milk .Heat the contents over medium heat, stirring continuously and making sure that the mixture is ready. Then make small balls after cool them.

  3 boneless chicken breast halves, cooked and cubed.
  1 cup hickory flavored barbecue sauce
  1 tablespoon honey
  1 teaspoon molasses
  1/3 cup brown sugar
  1/2 bunch fresh cilantro, chopped
  1 (12 inch) pre-baked pizza crust
  1 cup smoked Gouda cheese, shred

• Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbecue sauce, honey, molasses, brown sugar and cilantro. Bring to a boil. Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.

Gulab Jamun

  Cardamom to taste (powder)
  ¼ lb. Indian Cottage Cheese (grated)
  2 tsps. Raw Cream
  2 cups Sugar
  2 tbsps. All Purpose Flour
  Vegetable Oil for frying
  ¼ tsp.Baking Soda
  ½ lb. Dry Milk

1. Mix khoya, paneer, soda, flour, cardamom powder and cream. Knead it into a soft dough.
2. Shape the dough into 12 round balls.
3. Dissolve sugar in 4 cups of water and bring to a boil. Keep stirring till the syrup thickens. Set aside.
4. Heat oil and deep fry the balls over medium heat. Keep the heat low or else the insides of the gulab jamun will remain uncooked.
5. As the balls turn golden brown, remove them and drop them into the warm syrup.
6. Remove the Gulab jamuns from the syrup after 20 minutes and serve.

Bread Pakoras

2 tbsps. Cabbage (finely chopped)
2 tbsps. Carrot (finely chopped)
2 tbsps. Cilantro (chopped)
10 leaves Curry Leaf (finely chopped)
1 tsp. Ginger (chopped)
1 no. Onion (chopped)
Salt to taste
Vegetable Oil for frying
5 nos. Green Chilies (chopped)
8 slices White Bread
 

Method

1. Soak the bread in 4 tbsp of water.
2. Mash the bread slices smoothly
3. Mix all the ingredients together.The mixture must be dry.
4. Make small balls of the mixture and flatten them with the palm of your hands.
5. Fry in hot oil until brown and crispy
6. Serve with chutney or sauce.

Butter Chicken

2 tsps. Almonds (ground)
1 leaf Bay leaves
2 ozs. Butter
6 nos. Cardamom
3 lbs. Chicken (skinless, cut into pieces)
1 piece Cinnamon (1 inch)
6 nos. Cloves
1 tsp. Ginger (crushed)
¼ pint Raw Cream
¼ tsp. Saffron (crushed)
Salt to taste
¼ pint Yoghurt
Vegetable Oil for garnishing
¼ tsp. Food Color (Red)
¼ tsp. Corn Flour
¼ pint Sour Cream
 

Method

Mix yogurt, ginger, salt and red coloring and rub into chicken.  
Let it marinate overnight.
Place in an ovenproof dish and brush with oil.  
Bake in a 375 degree oven for 40-50 minutes.  Save the liquid, if any.

In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bay leaf for 1 minute. 
Add sour cream and chicken liquid.  
Add crushed saffron, and cream.
Cover and simmer gently for 5-6 minutes. 
Add chicken pieces and adjust seasoning.  Add ground almonds.
Dissolve cornstarch in water and add to the chicken.
  
Let it thicken.  Cover and simmer for 3-4 minutes.
Remove from heat.

    Rice Pulao (Serves 4-6 persons)

1 cup rice
1 cup semi - dried cooked mutton or beef with stock
2 medium onions sliced
1 Tbsp. fat
small stick of cinnamon
1 green cardamom
2 cloves
1 tsp. ginger - garlic paste
1 Green chilli 
2 Tomatoes chopped
1/2 cup cooked peas or cut potatoes

Method:

To prepare the mutton, fry onion lightly till crisp and brown. Add the ginger - garlic paste and the chopped green chili. Fry lightly. Add the meat and chopped tomatoes, adding stock from time to time. Fry till the meat is brown and all cooked. Keep it aside for inclusion into the rice later.

Heat fat in the Pan. Fry all the onions to a light brown color and remove half of for garnishing later. Add rice and fry lightly. Put in stock or enough water and the whole spices. cook on a low flame till the rice nearly cooked. Remove from flame. Make a well in the center  with a back of a spoon and put in the meat and vegetables. Cook till rice is fluffy. 

Serve garnished with the fried onions. You may add  nuts, raisins and quartered hard boiled eggs.

 397g Sweetened Condensed Milk
 150g butter 170g Cream
 500g dark chocolate, chopped 1 tsp vanilla powder 200g almonds,
 finely chopped 400g plain biscuit, broken into pieces

• 1)combine chocolate, butter, condensed milk, cream in a pan. .until all the things become once. 2)add vanilla, almonds and biscuits. 3)Place an aluminum foil sheet on a table, then cover it with the same size cling film. 4)place in freezer for 2 hour, cut in pieces and serve