Ingredients
Pasanday                                 ½ kg
Garlic Paste                                 1 tbsp
Finely Chopped Onion                         2
Whole Pepper Corns                         1 tsp
Cumin Seeds                                 1tsp
Black Cardamoms                             3-4
Cinnamon                                 2-3 sticks
Cloves                                     4-5
Bay Leaves                                 2-3
Crushed Red Chili                             1 tbsp
Green Chilies                                 5-6
Coriander                                 ½ bunch
Ginger (Finely Julian)                         1 inch piece
Oil                                         4-5 tbsp
Salt                                         to taste

Method
Take a cooking pan add 4-5 tbsp of oil add 1 tsp of whole black pepprt corns, 1 tsp of cumin seeds, 3-4 green cardamoms, 4-5 cloves, 2-3 bay leaves, mix it well when its popping then add 2 finely chopped onion add 1 tbsp of ginger garlic paste and fry when its brown then add ½ kg of pasanday and roasted add 1 tbsp of crushed red chili, mix it well roasted. When its cook and tender add ½ bunch of coriander, 5-6 green chilies, steam it when it’s done take it out in a serving dish and serve it.

Ingredients
Colored Vermicelli                             1 packet
Milk                                         1kg
Sugar                                     125 grams
Khoya                                     125grams
Crushed Green Cardamom                     ½ tsp
Dried Dates (slices)                             ½ cup
Dry Fruits                                 ½ cup
Red Syrup                                 as required
Clarified Butter                             ½ cup

Method
Take a cooking pan add ½ cup of clarified butter add ½ tsp of crushed green cardamoms when its popping add colored vermicelli and roasted mix it well. On a mean while take another cooking pan add1 kg of milk, ½ cup of dried dates (slices), and add 125 grams of sugar mix it well. Then add  125 grams of khoya mix it well when the milk is thicken add ½ cup of dry fruits mix it well and add roasted vermicelli mix it well mix it well. At last take it out in a serving bowl and garnish with fruits and red syrup and serve it.

Ingredients

Method

Take  a chopper add ½ cup of beef mince , 1 tsp of ginger powder, ½ tsp of cumin powder, 1 tsp of red chili powder, 1 tsp of all spice powder, ½ tsp of crushed fennel seeds add to taste salt , 1 egg and add as required bread slice mix it well. Now take little bit of mince mixture in your palm and shape it and fry it and set aside. On a mean while take another cooking pan add some oil add 1 tbsp of chopped garlic, 2-3 bay leaves and fry then 1/3 tsp of black cardamoms seeds, ½ cup of red chili paste add 250 grams yogurt and roasted when the yogurt is dry so add as required water mix it well and cook until the mixture is all together. Now add fried kebab’s steam it and add ½ bunch of coriander and take it out in a serving platter and serve it.

Ingredients

Method

For sauté sticks: take ½ kg of chicken breast piece cut into slices sprinkle to taste salt and leave it. take a chopper add 1 tbsp of ginger paste 2 tbsp of brown sugar , ½ cup of roasted peanuts, 1 tbsp of all purpose flour, 1 tsp of crushed black pepper, 3 tbsp of soya sauce, add to taste salt and 2 tbsp of oil blend it and make a paste. Now add ½ kg of chicken slices and marinate it, then skewer the chicken into barbeque sticks. Take a fry pan adds some oil and fry it or bake it or roasted on coal. At last take it out in a serving platter and serve it with sauce.

Recipe Ingredients:

Recipe Method:

Take 2 potatoes and boil them and mash it. Now take 5-6 green chilies, 1 bunch of mint leaves chopped it finely and set aside. Take a mixing bowl add ½ kg of boneless fish mince, boiled and mashed potatoes, 3 eggs, 1 cup of all purpose flour, 1 cup bread crumbs, ½ tsp of baking powder, 1 tbsp of red chili powder, 1 tbsp of ginger garlic paste, add 5-6 finely chopped green chilies, finely chopped 1 bunch of mint leaves and add to taste salt mix it well and make a hard dough. Now take a cutting board grease it with some oil and spread the dough on it and with the help doughnut cutter cut it, Take a deep wok heat the oil and deep fry the doughnuts till its nicely golden fry it and take it out in a serving platter  and garnish with vegetables and serve it.

Recipe Ingredients:

• Boiled carrot 2
• Boiled potatoes 2 – 3
• Onion chopped 1
• Salt to taste
• Black pepper ½ tsp
• Crushed red pepper 1 tsp
• Dry mango powder ½ tsp
• Coriander leaves as required
• Mint leaves as required
• Oil for fry

Recipe Method:

Mash boiled carrot and boiled potatoes in a bowl, add 1 chopped onion, salt to taste, black pepper, crushed red pepper, dry mango powder, coriander leaves and mint leaves. Mix very well.
Now form into patties, shallow fry till golden brown.

• Ketchup½ kg
• Dry red chilies15 gm
• Garlic5 cloves
• Garlic chopped5 cloves
• Saltto taste
• Oil4 tbsp

Method:

1. Boil 15 gm dry red chilies and 5 cloves of garlic.
2. Now blend with a little water to a paste.
3. Heat 4 tbsp oil in a wok, add 5 cloves of chopped garlic. Fry till golden brown.
4. Now add blended chili paste. Fry very well.
5. Add in ½ kg tomato ketchup and salt to taste. Cook for a few minutes.
6. Now remove from fire, cool and fill in sterilized jars.

Beef undercut½ kg
Lemon skin1 tsp
Beef/chicken stock½ cup
Coconut milk¼ cup
Peanut roasted50 gm
Button red chilies (boiled)4 – 5
Onion1 medium
Sesame seeds1 tbsp
Fresh red chilies1 – 2
Spring onion1
Coriander leaves¼ bunch
Dry basil leaves½ tsp
Garlic3 – 4 cloves
Ginger 1 medium piece
Saltto taste
Capsicum1
Oil3 – 4 tbsp

Recipe Method

Blend together ¼ cup coconut milk, 4 – 5 boiled button chilies, 1 tbsp sesame oil and 1 chopped onion. Blend to a smooth paste.
Heat 3 – 4 tbsp oil in a wok, add in 3 – 4 cloves of chopped garlic. Sauté till golden brown.
Add ½ kg sliced beef and fry well till its water dries. Then add blended coconut milk mixture, 1 chopped spring onion, 1 chopped capsicum, 1 – 2 chopped fresh red chilies and ½ cup stock.
Cover and cook for 5 – 6 minutes, then remove lid, add 50 gm roasted peanuts, ½ tsp basil, ¼ bunch of coriander leaves and 1 tsp lemon skin. Fry very well.
Now dish it out, serve with fried rice or steamed rice.

Potato boiled1
Kidney beans½ cup
White beans½ cup
Radish3 – 4
Apple1
Green capsicum1
Red capsicum1
Ice berghalf
Tomatoes2
Cucumber1
Parsley chopped¼ bunch
Saltto taste
Crushed black pepper1 tsp
Mayonnaise¼ cup
Fresh cream¼ cup
Lemon juice2 tbsp
Mustard paste1 tbsp

Recipe Method

Finely chop radish, green capsicum, red capsicum, green capsicum, ice berg, tomato, cucumber and parsley.
Now in a bowl mix all the chopped vegetables with boiled red and white beans.
Also chop 1 boiled potatoes into small cubes, add to salad mixture and mix well.
Finely chop and an apple and mix to the salad.
Separately mix together ¼ cup mayonnaise, ¼ cup fresh cream, 1 tbsp mustard paste and 2 tbsp lemon juice. Mix well.
Lastly in a large bowl put together all the chopped vegetables, salt to taste, 1 tsp crushed black pepper and prepared dressing. Mix all well.
Dish it out, serve chilled.

Eggplant4
Mince250 gm
Rice100 gm
Butter2 tbsp
Onion1
Tomato1
Lemon juice1 – 1 ½ tbsp
Saltto taste
Parsley chopped¼ bunch
Black pepper powder½ tsp
Water1 cup
Oil3 tbsp

Recipe Method

Cut each eggplant into two halves, remove its pulp and keep aside.
Heat 2 tbsp oil and 3 tbsp oil in a wok, add 1 chopped onion and fry till it is translucent.
Then add 100 gm soaked rice and a little water, cover and cook until rice are tender.
Add in 250 gm minced beef, mix very well. Add salt to taste, ½ tsp black pepper powder, 1 chopped tomatoes and ¼ bunch of chopped parsley. Mix very well.
Stuff the cavity of eggplants with mice-rice mixture. Now put the two halves of each eggplant together, wrap with a piece of string.
Now put the stuffed eggplants in water with a little water, add in 1 – 1 ½ tbsp lemon juice.
Cover and cook for 10 – 15 minutes. Then remove the lid, cook till water dries.
Remove in a serving platter, unwrap the string and serve hot.

Cooking chocolate200 gm
Egg3
Icing sugar100 gm
Fresh cream200 gm

Recipe Method

Separate the egg yolks and beat egg whites till stiff.
Then add egg yolks and mix well.
In a separate bowl beat together 200 gm fresh cream and 100 gm icing sugar. Beat till stiff.
Melt 200 gm cooking chocolate in double boiler, remove from fire and keep aside to cool.
Add whipped cream to the beaten eggs, then add melted chocolate and fold gently.
Pour mixture in separate serving glasses, keep in fridge for 3 – 4 hours and serve chilled.