CHOCO KULFI

Ingredients

•	Dark chocolate,shredded	1/2 cup
•	Chocolate chips	1/4 cup
•	Milk	1 litre
•	Cornflour/ corn starch	1 tablespoon
•	Khoya/mawa	1/2 cup
•	Sugar Free Natura	5 tablespoons

Method
Boil milk in a deep non stick pan and simmer till it is reduced to half its volume.

Mix cornstarch in ¼ cup water. Add dark chocolate to the milk and mix. Add cornstarch mixture and continue to cook, stirring continuously.

Add grated khoya and sugar free natura diet sugar and mix well.

Set aside to cool down to room temperature.
Put some chocolate chips in each kulfimould and fill them up with chocolate milk.

Screw the lids on the moulds and keep them in a freezer to set.

When completely set, take them out, demould them and serve immediately.

BADAM BARFI

Ingredients

•	Almonds	250 grams
•	Sugar	3/4 cup
•	Milk	1 tablespoon
•	Liquid glucose	1 1/4 teaspoons
•	Silver warq	1-2 sheets

Method
Blanch the almonds in two cups of boiling water for five minutes. Drain and peel. Spread the almonds on an absorbent towel to dry. Once completely dried, dry roast the almonds in a non stick pan for about seven minutes or till fragrant and light brown. Cool and powder. Cook sugar with three fourth cup of water in another non stick pan, stirring continuously till the sugar dissolves. Add milk and when the scum rises to the top, remove it with a ladle and discard. Cook the syrup till it reaches multi-thread or hard ball consistency. Take the pan off the heat and add the liquid glucose and almond powder and mix well. Continue to mix till the mixture is smooth and pliable. Transfer the mixture onto a flat surface and spread to cool a bit. Grease your palms with ghee and knead. Spread it out as thinly as possible in an aluminium tray. Cut into diamonds or squares and serve.

CHOCO PIE

Content:

Biscuits: 10 pieces

Milk: 1 cup

sugar(powder):2/3 tsp (according to your taste)

Chocolate powder: 4/6 tsp

Fruit Jam: 5 tsp
 
dry nuts(small pcs):2 tbs

Butter paper: Small 1

Method:



First, turn on your fridge cooling. Now add chocolate powder, sugar, and milk in a bowl and mix  it well. take a biscuit put1 teaspoon jam on it and cover it with another biscuits.do the same with other biscuits.put butter paper on a plate.now dip all the biscuits into the mixture (the mixture should be thick.)and one by one keep them on a butter paper.sprinkle some nuts at the top of these biscuits. Now keep these pie/ Choco inside a deep fridger for (1 hour).. YOUR Choco Biscuits / pie is ready.serve these cool chocopie to your guests.hope they'll love it.

CAPSICUM BARFI

INGREDIENTS:

capsicum puree:1 1/2 CUP
roasted mava (khoya):1 1/4 cup
sugar:1 1/4 cup
powdered cashewnuts (kaju):2 tbs
freshly grated coocnut:1 tbs
ghee:1 tbs
quick cooking rolled:1 tbs

For The Garnishing:

pistachio flakes


Method:



 Heat the ghee in a pan, add the capsicum paste and saute for 3 to 4 minutes. Add the khoya, oats, sugar, cashewnuts powder, coconut and mix well and cook till the mixture becomes lumpy and leaves the sides of a pan.
    Grease the plate, pour mixture, garnish with pista flakes, cut it in a desired shape, serve.

CHANADAL HALWA

Ingredients

•	Split Bengal gram (chana dal) ,soaked and boiled	1 cup
•	Pure ghee	3 tablespoons
•	Saffron (kesar)	a few strands
•	Khoya/mawa,grated	1/4 cup
•	Green cardamom powder	1/2 teaspoon
•	Sugar	3/4 cup
•	Cashewnuts,halved	10-12
•	Almonds,slivered	10

Method
Crush the chana dal in a chopper attachment and put it into a deep non stick pan. Add ghee and cook on medium heat, stirring continuously, till fragrant and lightly browned.
Add saffron and mix. Add khoya and mix.
Add green cardamom powder and sugar and cook till sugar dissolves.
Add cashewnuts and almonds and mix. Cook for 1-2 minutes.
Serve hot or at room temperature.

OATS SOUP

ingredients:

oats:(powder):2 tbs

corn(creamy style):450grms

soya sauce:1/2 tbs

chopped spring onion:1 tbs

salt:as per taste

method:

mix all the ingredients leaving spring onions.cook it for 25 minutes.ur soup is ready.serve it 

ORANGE PASSION

  

Ingredients:

Orange juice:100ml

Pieces of orange:8

 Passion fruit syrup:10 ml 

  

For garnishing:

Orange twist

Put pieces of oranges inside a glass and mix it well.add crushed ice and passion fruit syrup into it.than add orange juice on the top of the mocktail and mix it .put ornage twist at the top of the glass n serve it.

PANEER TIKKA

Ingredients:

	Cottage cheese (paneer),cut into 1-inch cubes	500 grams
	Green capsicums,cut into 1 inch pieces	2 medium
	Oil	4 tablespoons
	Butter	1 tablespoon
	Marinade:
	Yogurt,drained	1 cup
	Ginger paste	1 tablespoon
	Garlic paste	1 tablespoon
	Kashmiri red chilli powder	2 teaspoons
	Garam masala powder	1 teaspoon
	Lemon juice	2 tablespoons
	Salt	to taste
	Mustard oil	2 tablespoons
	Onion tomato masala
	oil:	2-3 tablespoons
	Cumin seeds	1 teaspoon
	Onions	4 medium
	Garlic,chopped	7-8 cloves
	Ginger paste	1 teaspoon
	Garlic paste	1 teaspoon
	Tomatoes,chopped	3 large
	Salt	to taste
	Tomato puree	1/4 cup
	Red chilli powder	1 1/2 tablespoons
	Turmeric powder	1/4 teaspoon
	Coriander powder	1 teaspoon
	Cumin powder	1 teaspoon
	Fresh coriander leaves,chopped	1 tablespoon
	Kasoori methi ,crushed	1 teaspoon
	Garam masala powder	1 teaspoon
	Cream	1/4 cup

Method:

To make the tikkas combine all the ingredients for the marinade and whisk well. Dip paneer cubes in the marinade and set aside to marinate for half an hour, preferably in the refrigerator. Thread the marinated paneer cubes onto skewers. Heat oil on a tawa and place the skewers on it. Cook turning the skewers a few times, so that the paneer browns evenly on all sides. Take the paneer cubes off the skewers, place on a plate and set aside. For the onion-tomato masala, heat the oil in a pan. Add cumin seeds and when they begin to change colour, add onions and sauté till well browned. Add garlic and sauté till lightly browned. Add ginger paste and garlic paste and continue to sauté for another minute. Add tomatoes and salt and cook, covered over low heat till the tomatoes are soft and pulpy. Add tomato purée, red chilli powder, turmeric powder, coriander powder, cumin powder and half a cup of water and cook, covered, over medium heat for three to four minutes, or till the oil separates. Stir in the coriander leaves, kasoori methi, garam masala powder and cream. Cook for another two minutes. Add paneer tikka and capsicum, stir gently and serve with a dollop of butter on top.

CHOCOLATE

Ingredients

 

•	Chocolate sponge cake	1/ 8-inch
•	Vanilla Custard powder	4tablespoon
•	Milk	2 1/2 cups
•	Sugar	4 tablespoons
•	Grated chocolate	2 tablespoons
•	Fresh cream	1/2 cup
•	Chocolate chips	1/2 cup

Method:
 
Mix vanilla custard powder with milk till smooth. Pour into a non stick pan and cook, stirring till thick.
Crumble the cake into a bowl.
Add sugar to the custard and stir. Add chocolate, cream and whisk till well blended.
Spread ⅓ of the cake crumbs at the base of a serving bowl, pour half the custard over, spread ⅓ of the cake crumbs, sprinkle half the chocolate chips. Pour the remaining custard, sprinkle the remaining cake crumbs and remaining chocolate chips.
Cool down to room temperature and chill in the refrigerator. Serve chilled.

KHARVAS

Ingredients

•	Colostrum (cheek)	3/4 litre
•	Milk	3/4 litre
•	Green cardamom powder	3/4 teaspoon
•	Nutmeg powder	a pinch
•	Saffron (kesar)	a few strands
•	Sugar	1 1/4 cups

Method
Take colostrums and milk in a bowl. Add green cardamom powder, nutmeg powder, saffron and sugar and mix well. Heat sufficient water in a steamer. Pour the mixture into a silicon container and cover with the lid. Place it in the steamer and steam at high heat for about ten to fifteen minutes. Reduce heat and steam for ten minutes or till it sets. Let it cool to room temperature and then chill in the refrigerator. Serve chilled.

GINGER CHUTNEY

Ingredients

•	Ginger one-inch pieces	5
•	Garlic,finely chopped	8-10
•	Coriander seeds	1 tablespoon
•	Mustard seeds	2 teaspoons
•	Dried red chillies	2-3
•	Turmeric powder	1/4 teaspoon
•	Salt	to taste
•	Jaggery (gur),grated	4 tablespoons
•	Tamarind pulp	1 tablespoon
•	Tempering
•	Sesame oil (til oil)	2 teaspoons
•	Cumin seeds	1/2 teaspoon
•	Fenugreek seeds (methi dana)	1/4 teaspoon
•	Dried red chilli,broken	1

Method
Chop 3 ginger pieces finely and grate the remaining.
Heat oil in a non stick pan, add chopped ginger, grated ginger and stir. Add garlic and sauté on medium heat, stirring constantly.
Dry roast coriander seeds, mustard seeds and red chillies in another non stick pan till fragrant.
Add a little water to the ginger mixture in the first pan and let it cook.
Cool the roasted spices and grind to a powder
Add turmeric powder to the ginger mixture along with 1½ tbsps of the powdered masala, salt, jaggery and ¼ cup water and mix well.
Add tamarind pulp and cook.
For the tempering, heat sesame oil in another non stick pan, add cumin seeds, fenugreek seeds and broken red chilli and sauté till fragrant.
When the chutney thickens, switch off the heat and add the tempering and mix well.
Serve with hot steamed rice.

GEHUN KE KHEER

Ingredients

•	Broken wheat (dalia/lapsi),soaked for 1 hour	1 cup
•	Ghee	2 tablespoons
•	Raisins	1 tablespoon
•	Green cardamom powder	1/4 teaspoon
•	Cashewnuts,chopped	1 tablespoon
•	Jaggery (gur),grated	1 cup
•	Milk	3 cups

Method
Heat ghee in a thick bottom non stick pan, add lapsi and sauté till transluscent and fragrant.
Add raisins and sauté on high heat. Add green cardamom powder and cashewnuts and mix well.
Add jaggery and mix well and cook for a minute. Add 1 cup water and cook, stirring continuously for 3-4 minutes.
Reduce heat, add milk, gradually and keep stirring till well blended.
Serve hot

SUJI DALIA

Ingredients

•	Broken wheat (dalia/lapsi)	1 cup
•	Pure ghee	2 tablespoons
•	Semolina (rawa/suji)	4 tablespoons
•	Green cardamoms	3-4
•	Milk	2 cups
•	Raisins	1 tablespoon
•	Almonds	6-7
•	Cashewnuts	6-7
•	Sugar	2 1/2 tablespoons

Method
Heat ghee in a deep non-stick pan. Add dalia and sauté for 1 minute.
Add suji and mix well and sauté till fragrant.
Add 1 cup water, cover and cook till water is absorbed.
Place green cardamom seeds in a mortar.
Add milk to the dalia and stir to mix. Cover and cook for another 3-4 minutes.
Coarsely pound the green cardamom seeds with a pestle, add to the dalia and stir to mix.
Add raisins and mix again. Chop almonds and cashewnuts and add to the dalia, mix and cook for 5-7 minutes.
Add sugar and mix well and cook till the dalia is done.
Serve hot.

CHOCO WALLNUT FUDGE

Ingredients

•	Dark chocolate	100 grams
•	Walnuts,finely chopped	1/2 cup
•	Unsalted butter	4 tablespoons
•	Condensed milk	400 grams
•	Khoya/mawa	180 grams
•	Vanilla essence	1/2 teaspoon

Method
Grease a seven-inch square aluminium tray.

Heat a non-stick pan; add the butter and allow it to melt. Add the chocolate and stir till it melts. Stir in the condensed milk and cook for five to six minutes.

Add the walnuts to the pan and mix. Add the grated khoya, and vanilla essence, and mix well.

Transfer the mixture onto the greased tray and spread evenly with a greased spatula. Cool in the refrigerator before cutting into pieces. Serve chilled.

CHIWADA CUTLETS

Ingredients

•	Pressed rice (poha)	1 cup
•	Ginger,finely chopped	1 inch piece
•	Green chillies,finely chopped	2
•	Onion ,finely chopped	1 medium
•	Raw bananas,boiled and peeled	2-3
•	Turmeric powder	1/4 teaspoon
•	Cumin seeds	1 teaspoon
•	Amchur powder	1 teaspoon
•	Cornflour/ corn starch	1 tablespoon
•	Salt	to taste
•	Oil	to shallow fry
•	Lemon juice	1/2
•	Chaat masala	1/4 teaspoon

Method
Soak pressed rice in water for 2-3 minutes. Put ginger, green chillies and onion in a bowl.

Mash boiled raw bananas and add to the bowl. Add turmeric powder, cumin seeds, dried mango powder and cornstarch.

Drain poha, squeeze out excess water and add to the bowl. Add salt and mash all the ingredients together to mix well.

Heat sufficient oil in a kadai.Add lemon juice to the mixture and mix well. Divide into equal portions and shape them into tikkis or cutlets.

Slide them into hot oil, a few at a time, and deep fry till golden and crisp. Drain on absorbent paper.

Sprinkle chaat masala while the cutlets are still hot. Transfer onto a serving plate. Serve hot.

BREAD HALWA

Ingredients

•	Bread slices	8-10
•	Ghee	4-5 tablespoons
•	Almonds,finely chopped	1 tablespoons
•	Cashewnuts,finely chopped	1 tablespoon
•	Raisins	1 tablespoon
•	Green cardamom powder	1/4 teaspoon
•	Sugar	2 tablespoons
•	Khoya/mawa,grated	1/2 cup
•	Milk	1/4 cup

Method
Heat ghee in a kadai. Cut bread slices into small pieces and fry the sides of bread and drain on absorbent paper. Lower the heat, add almonds, cashewnuts, raisins, bread pieces and sauté.

Add green cardamom powder, sugar and mix. Add khoya and mix. Add milk and mix well. Cook for a minute.

Transfer into a serving bowl. Garnish with the fried bread and serve.

BESAN METHE MATHRI

Ingredients

•	Gram flour (besan)	2 cups
•	Fenugreek leaves (methi),finely chopped	1 cup
•	Refined flour (maida)	1/2 cup
•	Soda bicarbonate	a pinch
•	Carom seeds (ajwain)	1/2 teaspoon
•	Black peppercorns,crushed	1 teaspoon
•	Salt	to taste
•	Ghee	3 tablespoons
•	Oil	1/2 teaspoon + for deep-frying

Method
Sieve together gram flour, refined flour and soda into a bowl. Add carom seeds, crushed black peppercorns, salt, fenugreek leaves and ghee and mix well.

Add sufficient water and knead into a dough.

Heat sufficient oil in a kadai.

Apply little oil to the dough and divide into equal portions and shape into balls. Lightly press each ball in the centre to make a mathri.

When the oil is sufficiently hot, turn off the heat and slide in the mathris. When the mathris begin to float, turn the heat on and deep-fry on low heat till golden and crisp.

Drain on an absorbent paper and serve hot.

WHEAT(ATTE) FLOOR HALWA

Ingredients

•	Coarse Whole Wheat flour (Jada Atta)	1 cup
•	Ghee	1 cup
•	Sugar	1 cup
•	Green cardamom powder	a pinch

Method
Boil 4 cups water in a non stick pan.

Heat ghee in another non stick pan, add wheat flour and sauté for 12-15 minutes or till golden.

Add sugar and cardamom powder and mix well. Add boiled water and cook on high heat for 3-4 minutes or till the water is absorbed. Transfer into a serving bowl and serve hot.

AMARKHAND

ngredients

•	Yogurt	2 cups
•	Condensed milk	3/4 cup
•	Mango puree	1/2 cup
•	Mango essence	1/2 teaspoon
•	Sunflower seeds (charoli/chironji) optional	1 teaspoon

Method
Put yogurt in a muslin cloth and hang it for one hour (preferably in the refrigerator) to drain away excess whey. Press to make sure all the excess water is removed. Blend with condensed milk, mango puree and essence in a blender to make it smooth. Sprinkle sunflower seeds (optional) and chill till almost frozen. Serve cold.

WALLNUT (AKHROT)KA HALWA

Ingredients

•	Walnut kernels,for garnish	2 cups +
•	Ghee	3/4 cup
•	Khoya/mawa,grated	1/4 cup
•	Milk powder	1 cup
•	Milk	1 cup
•	Green cardamom powder	1/2 teaspoon
•	Sugar	1 cup

Method
Crush walnuts coarsely. Heat ghee in a non stick pan, add crushed walnuts and saute till fragrant.

Add khoya and mix and continue to saute. Add milk powder and mix well and continue to saute.

Add milk and mix. Add green cardamom powder and sugar and mix well and cook on medium heat till the mixture thickens to halwa consistency.

Serve warm garnished with walnut kernels.