Apple

- 1 kg

Sugar - 1
/2 kg
Citric Acid - 1tsp
Sodium benzoate - a pinch
Flavouring colour  
Method of Preparation :

Peel and core apples; cut into thin pieces. Sprinkle with water, cover and steam for 1 minute.
Grind when it cools. Pour the content into a non-stick pan and add sugar. Allow to cook over low
flame, stirring with a wooden ladle till the mixture thickens. To test whether the jam is done, cool
the jam on a ladle. When cool, the jam should fall from the tilted ladle in flakes rather than in
drops. Dissolve citric acid in 1/2 tbs of water. Add this to the jam and boil for a minute. Remove
from heat. When warm, add sodium benzoate, dissolved in one teaspoon warm water. Add
flavouring and colour and preserve in bottles.

Apple - 1 kg
Clove - 12
Cinnamon - 6 (1inch piece)
 
Sugar - 1 1/2 kg
Citric Acid - 2 tsp
Yellow Colour - 2 pinch
Potassium meta
- 2 pinch
bisulphate
Method of Preparation :

Peel the apples and cut it into small pieces. Heat it with sufficient water enough to dip the apples.
Crush the clove and cinnamon into 2 or 3 pieces and add this to the apple pieces. Remove the
cinnamon and clove pieces when the water boils and remove the apple from fire. Smash the
apples well and again place it in fire with sugar and citric acid. Stir it continuously. When it
becomes a thick solution, mix the colour in 1dsp of water and pour it into the jam. Remove from
fire. Take 1/4 cup of jam out of it and dissolve potassium meta bisulphate in it. Mix it with the
remaining jam and pour into a bottle. Allow it to cool and close the bottle.
METHOD OF PREPARING JELLY FROM OTHER FRUIT JUICES

The things required are 1 kg of Pineapple, mango or orange, 1500 ml of water, 1 kg of sugar, 10 gm
of pectin and 10 gm of citric acid.

Any one of the fruit other than Guava is initially peeled out and mixed with about 1500 ml of water
and boiled in a opened vessel for 10 to 15 minutes. In another vessel 10 gm of pectin is added with
200 gm of sugar and 10 gm of citric acid and the mixture is slowly added with the boiling solution
while stirring constantly. Finally rest of the sugar is added. The solution is filtered and again heated
to perform the ladle test. After reaching the end the product is ready for storing in freezer to get
glassy form of the jelly.

METHOD OF PREPARING JELLY FROM OTHER FRUIT JUICES

The things required are 1 kg of Pineapple, mango or orange, 1500 ml of water, 1 kg of sugar, 10 gm
of pectin and 10 gm of citric acid.

Any one of the fruit other than Guava is initially peeled out and mixed with about 1500 ml of water
and boiled in a opened vessel for 10 to 15 minutes. In another vessel 10 gm of pectin is added with
200 gm of sugar and 10 gm of citric acid and the mixture is slowly added with the boiling solution
while stirring constantly. Finally rest of the sugar is added. The solution is filtered and again heated
to perform the ladle test. After reaching the end the product is ready for storing in freezer to get
glassy form of the jelly.

To make ice cream from ice cream powder following things are needed

1. Ice cream powder.

This is available in market in various flavours in 100 gm to 200 gm pack. We can select our
favorable flavor of ice cream powder.

2. Condensed Milk

This is prepared by boiling the cow milk until a part of water content in the milk evoporates. We can
judge the quality of a condensed milk by its pale yellow color and thickness.

3. Sugar

Mostly Ice cream powders contain enough sugar when we buy them. If we feel the lack of sugar we
can add little bit more.

4. Butter, corn flour and Cream

These are essentially required to make a successfull ice cream.

About 100 gm of your favorite flavored icecream powder is mixed with 500 ml of condensed milk, 2
tab.spoon of butter or cream. Then beat the mixture well in a mixi and keep them in a refrigirator for
half an hour, but not in a freezer. After getting cool down, take the mixture out and again beat them
well. Now transfer the product to freezer to get tasty ice cream.

METHOD OF PREPARING PISTA ICE CREAM

To make pista ice cream following things are needed. Crusted pista, 3 cups of milk, 5 tab. spoon
corn flour, 3/4 cup sugar, vanilla essence in required quantity, 1 cup of cream and desired color.

Dissolve corn flour in little water. Boil the milk and add diluted corn flour. Cook well until it becomes
thick. Now mix enough sugar and let the mixture cool down. Now add vanilla essence and desirable
color and beat the mixture well. Keep them in a refrigirator but not in a freezer and after some time
again beat the mixture well and transfer it to the freezer.

Plain Cake

Ingredients:    
Refined flour - 2 glass
Egg - 1 no
Dalda or butter    
Powdered sugar - 1 glass
Essence - 1 glass
Juice of half lemon    
Cardamom powder - 1
/2 spoon
Baking powder - 1
/2 spoon
Cherry
Method :

Sieve the flour and baking powder together. Beat the egg till light and fluffy. Add powdered
sugar and butter or dalda to it and mix well. Make a batter by adding flour, essence, cardamom
powder and lime juice. Apply oil in a vessel and pour the contents in it. Top the cake with
cherries. Bake it in an oven for half an hour.
 For the rasgullas
1 recipe chenna
1 tsp plain flour (maida) for dusting

For the sugar syrup

5 cups sugar
1/2 cup milk

Other ingredients
2 tsp plain flour (maida)

Method

For the rasgullas

1. Divide the chenna into 16 equals parts and roll each part into a ball, taking care to see that the there
are no cracks on the surface
2. Dust the back of a flat plate (thali) lightly with the flour and place the rolled chenna balls on it.

For the sugar syrup

1. Combine the sugar and milk with 3 cups of water in a large pan approx. 200 mm. (8") in diameter and
150 mm. (6") in height and heat while stirring continuously till the sugar dissolves.
2. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming
a grey layer.
3. Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will
break and it will not clarify the syrup.
4. After about 5 minutes, slowly drizzle 1 cup of water form the sides of the pan with the help of a ladle.
Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to
boil and break the grey layer.
5. Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the
grey layer using a slotted spoon.
6. Bring the syrup to the boil once again and then slowly drizzle another cup of water from the sides of
the pan using a ladle. remove all the remaining impurities from the syrup, again using a slotted spoon.
7. Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.
 How to proceed

1. Mix 2 teaspoons of the plain flour with 3/4 cup of water to make a flour solution. Keep aside.
2. Heat the sugar syrup in a deep pan over a high flame and allow it to boil vigorously.
3. When it boils, sprinkle half the flour solution in the sugar syrup and then add the chenna balls by
upturning the plate on which they are kept. (Do not touch the chenna balls at this point as they are
fragile).
4. When the flour solution is added, a frothy layer is formed on the surface of the syrup.
5. If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.
6. After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syurp. Ensure that
the syrup froths all the time while cooking the rasgullas.
7. Cook for about 15 minutes, continuously sprinkling water to enable the froth to form.
8. Check if the rasgullas are cooked. This is determined by touch. If the rasgulla springs back and retains
its shape when pressed, it is cooked. Another way of checking is to drop a rasgulla in a pan of cold
water.
9. If it sinks to the bottom, it is cooked.
10. Remove form the fire.
11. Transfer the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water.
12. Cool and chill for approx. 3 to 4 hours before serving.

Tips

1. Rasgullas should always be cooked on a very high flame.

2. While cooking rasgullas, the sugar syrup must froth continuously.

3. The pan should be approximately 200 mm. (8") in diameter and 150 mm. (6") in height and the sugar

syrup should fill about 1/3 of the pan.

4. While making rasgulla shapes (see variation below), always ensure that there are no cracks on the

surface of the shapes.

5. While cooking, rasgullas expand to at least 4 times their original size.

6. While sprinkling water on the syrup when the rasgullas are cooking,

7. make sure you sprinkle a little water at a time (approx. a teaspoon at a time using your hands) and

not large quantities.

8. The cooking time of the rasgullas will vary depending on their size.

9. (i.e. large shapes viz. the rolls, rajbhog etc. will need more cooking time and versa).

10. VARIATION : KAMALA BHOG

11. Add a few drops of orange essence (or 1 teaspoon of finely chopped orange rind) and a few drops of

orange food colour to the chenna.

12. Proceed as for rasgulla. Also, add a few drops of orange food colour to the sugar syrup just before

adding the chenna balls to it.

13. VARIATION : RASGULLA SHAPES

14. SQUARES : Divide the chenna into 14 equal portions and gently shape each portion into a 25 mm. x

25 mm. (1" x 1") square.

15. LOGS : Divide the chenna into 8 equal portions and gently roll each portion into the shape of a log of

12 mm. (1/2") diameter and 50 mm. (2") length.

16. Proceed with the sugar syrup and the method of cooking as stated in the preceding recipe.

17. Use as required.

Ingredients :    
Cream Cheese (Softened) - 100 gm
Unsalted Butter
- 50gm
(Softened)
Vanilla Extract    - 1tsp
Icing Sugar  - 450-500gm or less
Cooking Chocolate  - 330gm

Method : 

For Coconut Ester Eggs  : Same as above except add (400gm) of coconut flaked.

Mix the cream cheese

, butter and vanilla together until well mixed. Gradually add icing sugar spoon by spoon and
blend well till you get a icing sugar dough. Place this mixture in the refrigerator to chill at least
for 2 hours. 

Using the palm of your hands roll the mixture , a small amount at a time into small
shapes .Refrigerate again for 1 hour.

Melt the chocolate in a microwave oven or by double boiling method. Using a large toothpick,
dip each egg shaped cream in the melted chocolate to coat all over, then lay on a waved paper on a
tray. Allow the eggs to harden.

Recipe type: Milk

Preparation time: 30 minute
 Ingredients:

 1 litre milk
 1 Tbsp vinegar or lemon juice
 1 tsp plain flour
 1/4 tsp baking soda (optional)
 1 cup sugar
 1 cup water

Preparation

1. In a deep pan take milk and heat it over medium heat until it is about to boil. Add vinegar and stir well.
Paneer will separate out. Drain off all the water and wash paneer with fresh water. Transfer the paneer
in a muslin cloth of about 1 foot size and twist it to drain out all the water. This is home made paneer
recipe (cheese recipe).
2. Put the paneer in a bowl, add the flour and baking soda (optional) and knead with the palm of your
hand to make it smooth and soft.
3. Make small balls of paneer of about 1 inch size. Keep aside covered with a cloth.
4. Dissolve the sugar in the water and boil it over gentle heat to make a syrup.
5. Put the balls in half of the boiling syrup for 10-15 minutes over medium heat. When the balls float to the
surface, remove from heat. Alternatively, take rasgullas in half the syrup in a pressure cooker and cook
for about 5 minutes.
6. Drain and put the rasgullas in the remaining syrup.

Serve rasgullas chilled.

Rasgulla

Note: The softness of rasgulla depends on how well you knead the paneer. The more you knead,
the more spongy will be the rasgullas.

Calories in Rasgullas

One rasgulla contains 5g fat and provides about 125 calories. You can burn out this number of
calories by dancing for 20 minutes.

Note that as a rasgulla is madeup of cow milk and dipped in a thin sugar syrup, eating a rasgulla
is a healthier option than eating a Gulab Jamun, which is made using baffalo milk and thick sugar
chasni (syrup).
Commercial Rasgullas like Haldiram's rasgullas are dipped in too thick sugar syrup, hence you
should squeeze them before eating.

Ingredients:

 2 litres full cream milk

 2-3 tbsps lime/lemon juice
 5 tsps flour
 4 cups water
 2 cups sugar
 2-3 tbsps rose water or a few strands of saffron

Preparation:

 Bring the milk to a boil over a medium flame. Stir occassionally to ensure the milk does not burn.
When the milk begins to boil, add the lime juice and mix well. When the curds begin to separate
from the milk, turn off the fire and leave the millk aside for 10 minutes to let the curdling process
finish.
 Strain the cheese and wash it well under running water - to remove all the lime juice from it.
 Now put the cheese in a cheesecloth and hang for 1 hour to completely drain all the liquid from it.
 Put the drained cheese into a mixing bowl and begin to knead it. Continue till all the lumps are
removed and the cheese is absolutely smooth. When this happens the cheese will begin to release
its fat and your hands will feel greasy. The success of your Rasgulla making effort depends on how
smooth you knead the cheese, so give it your best shot!
 Now sprinkle the flour over the surface of the cheese and work it into the cheese to mix thoroughly.
 Mix the sugar and water in a pressure cooker and bring the mixture to a boil (without covering the
pressure cooker). Make sure the cooker is large enough to accomodate the finished Rasgullas, as
they will expand to double their size while cooking in the syrup!
 While the sugar syrup boils, divide the dough into small marble-sized balls and roll between your
palms till smooth.
 Gently add the balls to the sugar syrup and cover the pressure cooker. Add the cooker weight and
wait for the first whistle. Once the first whistle blows, wait another 8-10 minutes and then turn off
the fire. Release the steam from the pressure cooker and allow the Rasgullas to cool completely
before touching them. They will have expanded to almost double their original size and will be
delicate when hot.
 When cool, pour the rose water or saffron syrup (made by soaking the saffron strands in a little
warm water) on the Rasgullas and chill for a few hours before serving

Ingredients:

 500 gms paneer cubed

 200 gms shelled peas
 2 large onions
 3 medium tomatoes
 1 tbsp ginger paste
 2 tbsps garlic paste
 2 tsps coriander powder
 1 tsp cumin powder
 2 tsps garam masala
 1/2 tsp turmeric powder
 2 green chillies chopped fine
 6 tbsps of oil
 1 1/2 cups water
 Salt to taste
 3 tbsps thickened/ double/ heavy cream
 Coriander leaves chopped fine to garnish

Preparation:

 Grind onions into a fine paste in a food processor. Keep aside.

 Next grind tomatoes into fine paste and keep aside.
 Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a
paper towel and keep aside.
 In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown.
 Add tomato paste, ginger and garlic paste and fry for another 2 minutes.
 Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring
continuously till the oil begins to separate from the masala (spice mixture).
 Add the peas to the masala and fry for 2-3 minutes.
 Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
 When the gravy is as thick as you would like, turn off the flame and stir in the cream.
 Garnish with coriander leaves and serve.
 Mutter paneer tastes great with parathas, naans and even jeera rice

Ingredients:

 300 gms fresh paneer (mashed into a crumbly texture) - see below for recipe
 1 medium onion chopped fine
 1 small tomato chopped fine
 1 green chilli chopped fine
 1/4 tsp turmeric
 1/4 tsp coriander powder
 1/4 tsp cumin seeds
 2 tbsps vegetable/ canola/ sunflower cooking oil
 Chopped fresh coriander to garnish
 Salt to taste

Preparation:

 Heat the oil in a pan on a medium flame, till hot. Add the cumin seeds and fry till spluttering stops.
 Add the onions and fry till soft. Now add the green chillies and tomatoes and fry till the tomatoes
are pulpy.
 Add all the powdered spices and mix well. Fry for 2 minutes.
 Add the paneer. Mix well and cook for 2 more minutes. If the paneer gives off water at this stage,
cook till the water has dried up. Turn off fire.
 Season with salt, if desired. Garnish with the chopped fresh coriander and serve hot with Chapatis
or Parathas. Paneer Bhurjee also makes a great topping for fresh, hot toast!
Ingredients:

 500 gms paneer/ cottage cheese, cut into 2" cubes (see below for Paneer recipe)
 3 tbsps vegetable/ canola/ sunflower cooking oil
 2 large onions sliced thinly
 5-6 cloves of garlic chopped very fine
 1 medium bunch spring onion chopped coarsely (approximately 1/4 lb or 125 gms)
 3 tbsps tomato ketchup
 1 tbsp green/ red chilli sauce
 2 tsps soy sauce
 1 tsp vinegar
 1 chicken stock cube
 1 large or 2 medium sized green bell peppers/ capsicum pith seeds removed (discard) and cut into
2" square pieces
 Salt to taste

Preparation:

 Heat the oil in a wok or deep pan on a medium to high heat. Add the onion, garlic and spring onion
(keep a little - 2 tbsps - aside for garnish later). Fry till soft.
 Add all the sauces, vinegar and the chicken stock cube and cook for 2 minutes, stirring
continuously. Now add the paneer and green bell peppers. Mix well and check for salt. Season if
required. Cook for 1 more minute. This dish should have almost no gravy - just a coating sauce. If
it is too dry, add 1/4 cup of water and mix well.
 Turn off the heat and spoon the Chilli Paneer onto a serving platter. Garnish with some chopped
spring onion and serve with toothpicks so everyone can help themselves

Dry Ingredients:   
Cumin seeds -3 pinches
Cloves -5
Cardamoms -3
Cinnamon sticks -2
Bay leaves -3
Turmeric Power -2 pinches
Biriyani Rice -As per people
Salt and Biriyani
-Optional
mix
Wet Ingredients:   
RED Onions -2 - 3 sliced not chopped or dices
Tomato -1 - 2 diced
Ginger -1 table spoon - finely chopped
Garlic -1 table spoon - finely chopped
Green Chilies -3 - 5 table spoon or your spice level - finely chopped
Mint -Hand full
Curry leave -5
Lemon/Lime -Half
Meat -As much as you want - chicken, Goat, Lamb, Pork, Beef (cut
 in small pieces) or shrimp
Oil -Half cup
 

Method:

Heat oil (half a cup) in a stock pot and before it starts to smoke add the dry ingredients (Med
Flame).  Let the cloves start to pop.  Then add chopped up garlic, ginger, green Chili's and curry
leaves.  Keep stirring..

Let it cook for 3 - 5 Mins... then add the onions.. fry the onion in low heat until you its
translucent.  Add 3 pinch of salt. Keep stirring…

Now add the tomatoes and Mint.  Let it cook for 10 mins in low to med heat and keep stirring.

Now added meat... keep stirring and don’t let it brown at the bottom of the pot.  Add salt as per
taste....  cook for 10 mins...  Add Biriyani mix (optional) and keep stirring. 

1 cup of rice = 2 cups of water.  After adding the meat you will see meat juice without adding
water..  Count that in as well before adding water. 1.5 cups rice for 2 people.

Turn on the OVEN to 350 degrees and pre-heat....

Now you can add rice; if you add 3 cups of rice (3 cups of rice = 6 cups of water)... keep stirring
and add 4.5 to 5 cups of water and also add salt (As per your taste).  Let it come to a boil. 

Now Squeeze in Lemon/Lime w/out the pit... stir and add salt per your taste... and pore it in an
Oven safe dish.

Cover with Aluminum foil tightly and put it in the oven.  Oven temp and time - 350 Degrees for
1 hour. 

After 45 mins. Remove and check to see if the rice/meat is cooked and stir it up... if so remove
the foil and back in the over for 15 mins.

Now its ready....

for Pachide / Rita...

   
Pink of Yogurt
RED Onion - 1
Green Chilies - 2
Tomato - 1
Coriander - A hand full
Method:

Slice the onions and let it sit in cold water for few mins and drain it.
Add it to the Yogurt,  Chop tomato, green chilies and coriander.

Ingredients:
• 1 kg Almonds
• 900 gm Sugar
• 1/4 cup Boiled Milk

How to make Badam Katli:

• Soak almonds in water for 12 hours.
• Drain and change the water of almonds.
• Peel them and keep aside.
• Add little milk and grind it finely.
• Mix ground badam and sugar in a large skillet.
• Cook this mixture, stirring constantly.
• Make a thick paste.
• Make a roti of the thick mixture when cool.
• Now cut it into pieces.
• Almond Katli is ready to serve.

Ingredients:
• 1 Cup Almonds
• 2-1/2 Cups Sugar
• 3 Cup Water
• 2 Cups Ghee
• 1 Pinch Saffron

How to make Badam Halwa:

• Soak almonds in a bowl with boiling water.
• Remove the skin of almonds and make fine paste by grinding them in a
grinder.
• Boil sugar with one cup of water in a pan, till it turns into syrup.
• Add almond paste to the boiling syrup and mix it well.
• Dilute saffron in a little water and add to the syrup.
• Instantly mix one-cup ghee.
• As the above mixture turns paste-like, pour the remaining ghee gradually.
• A batter like mixture will be formed after sometime. Now remove it from the
flame.
• Badam Halwa is ready to serve.
 Ingredients:
• 500 gms Khoya
• 700 gms Sugar
• 300 gms Almonds
• 250 gms Ghee
• 1 Cup rose water
• 2 tsp Cardamom
powder
• 1/2 tsp Nutmeg
powder

How to make
Badam Pak:
• Mix sugar and rose
water.
• Boil it.
• Add khoya to make
it smooth.
• Put blanched
almonds and add
ghee.
• Cook over medium
flame till the mixture
leaves the sides of
the pan.
• Mix cardamom and
nutmeg powder.
• Spread the mixture
on it.
• Keep it for cooling.
• Cut into squares.
• Badam Pak is ready

Ingredients:
• 2 cups Scraped Coconut Shreds
• 1 cup Sugar
• 1-1/2 cup Water
• 2 tbsp Milk
• 1 tbsp Ghee
• 1/2 tsp Cardamom Powder

How to make Coconut Burfi:

• Heat a pan, add the coconut shreds and fry gently over
moderate heat.
• When the coconut milk moisture is somewhat lessened,
remove it from heat.
• Now in a seperate vessel, boil water over moderate heat.
• When the water boils, add the sugar and keep on stirring till
the sugar water boils.
• Add the milk to the boiling sugar syrup.
• When the sugar syrup reaches a thick syrupy stage, add the
fried coconut shreds to it.
• Stir constantly till the coconut and sugar syrup are blended
thickly and stickily together.
• Now add the ghee and cardamom seeds powder.
• Stir till the mixture looks thick, remove from the heat and
pour into a ghee-smeared table or plate.
• Flatten the surface evenly with the help of an oiled flat slice.
• When cold, cut into squares or diamond shapes and serve.

Ingredients:
• 1 cup All Purpose Flour
• 2 pinch Soda Powder
• 100 gms Ghee
• 3/4 Liter Milk
• 6 Cardamoms (crushed)
• 1 tbsp Sugar
• 1 tsp Rose Essence
• 2 Pinch Saffron

For Syrup:
• 3 cups Sugar
• 3 cups Water

How to make Gulab Jamun:

• Boil the milk till it reduces to half cup.
• Cool and add soda powder and 1tbsp sugar.
• Mix properly and make it smooth.
• Slowly add flour and prepare a fine dough. Leave it
for an hour.
• Apply little ghee on the palms.
• Make small balls from the prepared mixture.
• Pour ghee in a pan and heat. Fry the balls in ghee
on a low flame.
• Boil water with equal amount of sugar. Also add
cardamom and saffron.
• Filter and add rose essence to it.
• Put the fried balls in this solution.
• Remove after 3-4 hours.
• Gulab Jamun is ready to serve.

1 Cup Almonds(badam)
• 6 Cups Milk
• 1 Cup Sugar
• 1/2 tsp Saffron Strands
• 2 Cup Water

How to make Badam Kheer:

• Soak badams in a hot water for about an hour.
• Drain the water, peel off the skin of almonds and make a fine paste in a grinder using milk if necessary.
• Cook badam paste for about 5 to10 minutes in a heated pan over low flame and stir it continuously.
• Add sugar and keep stirring the mixture.
• Pour the remaining milk and boil it for about 15 minutes.
• Garnish it with a few saffron strands and serve.
• 1/4 kg Kadala mavu
• 1 Coconut
• 700 gm Sugar
• 175 gm Ghee
• 1 Kesari powder
• 8 Cardamoms
• 70 gm Cashewnuts
 How to make Mysore Pagu:
• Shred the coconut, powder the cardamom and break the cashewnuts into small pieces.
• Heat ghee and fry cashewnuts in it, set aside.
• Heat water in a vessel containing 1/4 litre of water and add the sugar.
• After the sugary liquid is no longer thin, combine the coconut and heat it till it turns thick.
• Add the kadala mavu gradually and keep stirring to bring uniformity in the mixture.
• Combine the fried cashewnut, kesari powder and ghee with it, mix well.
• Add the powdered cardamom and mix it thoroughly.
• Remove it from the fire and pour the mixture onto a plate which could accommodate sufficient
thickness.
• Cut Mysore Pagu into rectangular pieces while hot.

Ingredients:

1 cup Bengal Gram

2 cups Sugar
1 cup Ghee
1/2 cup Water

Preparation:

 Mix the flour with a little ghee. Heat the sugar in water till reaches a ball consistency.

 Slowly add the flour stirring continuously so that no lumps are formed.

 When it is well blended pour in slowly absolutely in a hot ghee stirring continuously.

 Cook till the mixture becomes frothy and the ghee separates.

 Spread out on a greased plate. When firm cut the mysore pak into squares.

Ingredients:

2 cups All purpose flour (maida)

11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
22/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying

How to make jalebi:

  Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic

bowl). Mix well with a whisk.

 Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.

 Set aside for about 2 hours to ferment.

 Whisk thoroughly before use.

 Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and

cardamom powder.

 Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils.

Make a few at a time.

 Deep fry them until they are golden and crisp all over but not brown.

 Remove from the kadhai and drain on kitchen paper and immerse in the syrup.

 Leave for at least 4-5 minutes so that they soak the syrup.

 Take the jalebi out of syrup and serve hot.

 Ingredients:

 250 gms. almonds (soaked overnight)
 200 gms. Sugar powdered
 few tbsp. milk
 Silver foil (optional)
 Method :

 Drain and change water from almonds.
 Peel almonds, keep aside.
 Wash once more, to remove any traces of brownishness.
 Grind to a fine paste, using as little milk as possible.
 In a heavy large skillet, mix paste and sugar.
 Cook, stirring constantly, using a large handled spoon or spatula.
 Take care of splattering in initial stages.
 Also, do not stop stirring, or the mixture burnt and stuck to bottom of skillet will
spoil the taste.
 When a soft lump is form, which leaves sides of skillet easily, take off fire.
 Grease a clean work surface and a rolling pin with melted ghee.
 Put lump on it, roll quickly while still warm, to 1/5" thickness.
 Apply silver foil, and press lightly with foil paper.
 Mark out long diamond shapes with a sharp knife.
 When almost cool, remove carefully with a sharp edged wide spatula.
 Cool completely before storing in layers between sheets of butter paper.

Ingredients:
250 gms. almonds (soaked overnight)
200 gms. Sugar powdered
few tbsp. milk
Silver foil (optional)

Method :

Drain and change water from almonds.

Peel almonds, keep aside.
Wash once more, to remove any traces of brownishness.
Grind to a fine paste, using as little milk as possible.
In a heavy large skillet, mix paste and sugar.
Cook, stirring constantly, using a large handled spoon or spatula.
Take care of splattering in initial stages.
Also, do not stop stirring, or the mixture burnt and stuck to bottom of skillet will spoil the
taste.
When a soft lump is form, which leaves sides of skillet easily, take off fire.
Grease a clean work surface and a rolling pin with melted ghee.
Put lump on it, roll quickly while still warm, to 1/5" thickness.
Apply silver foil, and press lightly with foil paper.
Mark out long diamond shapes with a sharp knife.
When almost cool, remove carefully with a sharp edged wide spatula.
Cool completely before storing in layers between sheets of butter paper.

Ingredients:
• 3 tsp Cocoa Powder
• 3/4 cup All Purpose Flour/Maida
• 6 tsp Ghee
• 3-1/2 cups Condensed Milk
• 3/4 cup Cashew nuts (chopped)
• 4-1/2 cups Sugar
• 3/4 cup Water

How to make Chocolate Burfi:

• Heat a heavy bottomed skillet and add ghee in it.
• Now fry maida in ghee.
• Make a sugar syrup by dissolving sugar in water
taken in a pot.
• Meanwhile dissolve the cocoa powder in condensed
milk heated on low flame in a pan and keep it
aside.
• Mix all ingredients together except cashew nuts
and cocoa powder and stir continuously.
• When the mixture becomes thick, add cashew nuts
and mix properly.
• When froth appears in the mixture, pour 3/4
portion of it into a greased plate.
• Now mix the dissolved cocoa powder with the rest
of mixture .
• Spread this as a top layer on the mixture spread
on the greased plate.
• Allow it to cool and cut into squares.
• Chocolate burfi is ready.

Ingredients:
• 12 Unfrosted Cupcakes
• Miniature Semi-Sweet Chocolate Chips
• 6 Pink Jelly Beans, Halved Crosswise
• Assorted Food Colors and Egg Dye
• 16 oz container Vanilla Frosting
• 12 large Marshmallows
• 2 cups Flaked Coconut
• Chocolate Sprinkles
• 12 plain Donut Holes

How to make Bunny Cupcakes:

• Tint frosting using 4 drops red or blue food color.
Place coconut in resalable plastic bag. Add 4 drops
red blue food color to coconut in bag and shake
until coconut is evenly tinted.
• Spread top of each cupcake with tinted frosting.
Press each cupcake into tinted coconut to cover top
completely. Spread donut holes with remaining
frosting. Press a donut hole into the top of each
cupcake to form the bunny's head.
• For the ears, cut a 1/4-inch slice off the flat ends of
each marshmallow to make 24 slices. Dip cut sides
of the marshmallow slices into the coconut until
completely covered. (Reserve the remaining
marshmallow pieces.) Attach 2 marshmallow slices
to the head of each bunny with frosting to create
ears.
• Press a jelly bean half into the face for the nose
and sprinkles for the whiskers. Use the chocolate
chips for the eyes. Press the plain marshmallow
pieces into the cupcakes for the belly.
Ingredients:
• 1 cup Dark Chocolate (grated)
• 4-5 Spring Roll wrappers
• 10-12 Almonds (chopped)
• 1 tbsp Cornflour
• Oil to deep fry
• 4 scoops Vanilla Ice Cream
• 4 tsp Honey

How to make Chocolate Spring Rolls:

• Take the spring roll wrappers and cut them into
quarters.
• In a pan, dry roast the almonds for some time till
crisp and golden.
• In a bowl, take cornflour and mix it with two
tablespoon of water to make a thick paste.
• To prepare the rolls, take spoonful of grated
chocolate and place it on one side of spring roll
wrapper. Roll it up gently and seal the edges using
cornflour paste. Prepare the rest of the rolls in this
 manner.
• In a wok (kadhai), heat some oil and deep-fry the
spring rolls till brown and crisp. Drain and put it on
a paper towel to absorb excess oil.
• Take one scoop each of vanilla ice-cream in each
bowl, trickle it with honey and roasted chopped
almonds. Place the chocolate spring rolls in the
bowl.
• Serve immediately.
• 450 gms Boneless, skinless chicken breasts
• 2 tbsp Tomato paste
• 2 tbsp Lemon juice
• 2 tsp Ground coriander
• 2 tsp Curry Powder
• 1/2 tsp Paprika
• 2 cups plain Yoghurt
• 4 Garlic Cloves (finely chopped)
• 1 inch Fresh Ginger (chopped)
• 2 tsp Ground cumin
• 3 tbsp Butter

How to make Chicken Tikka:

• Mix all ingredients except chicken together in a bowl.
• Refrigerate it overnight.
• Add chicken (cut in cubes) and marinate it in the above-mentioned bowl.
• Cover and refrigerate at least 4 hours.
• Preheat oven to 350 degrees F.
• Bring chicken to room temperature and skewer on bamboo skewers (soaked in water for 30 minutes).
• Place on baking tray and bake in oven for 20 to 35 minutes.
• 3 tbsp of butter can be drizzled over for the last 5 minutes of cooking.
• 10-12 pieces Fish (clean and cut)
• 1 Cup Fresh Coconut
• 6 Shallots
• 1 tsp Ginger root
• 4 Green chilies
• 1 tsp Turmeric Powder
• 8 Fenugreek Seeds
• 1 tsp Chili Powder
• 1 sprig Curry Leaves
• 5 Kudampuli
• 1/2 medium-sized Tomato (chopped)
• Salt to taste
• 1 tbsp Oil
How to make Fish Curry with Coconut:
• Take the pieces of fish and apply chili powder, turmeric powder and keep it aside for some time.
• Heat the oil in a kadai. After the oil becomes hot, add the fenugreek seeds.
• Also add shallots and ginger to the oil and fry them.
• Add fish pieces to it and fry for few minutes.
• Then add ground paste of coconut, green chilies, tomatoes and salt.
• Add water as needed. Let it boil at high temperature.
• When the fish gets cooked and curry boils up, add soaked Kudampuli.
• Then lower the flame and add curry leaves to the curry.
• Fish Curry with Coconut is ready.
• 750 gm Fish, cut into smaller pieces
• Tamarind, size of a table tennis ball
• 1 tsp Pepper
• 1 tsp Fennel
• 1 tsp Turmeric powder
• 1 tsp Vegetable oil
• 1 Large onion
• 1/2 Cup fresh coriander leaves, chopped
• 3 tsp Masala powder (ground red chilli and coriander)
• 5 or 6 Sambar onions, sliced finely
• Salt to taste
• Methi seeds
• Few curry leaves
• 1 tsp Lime juice
How to make Fish Kulambu:
• Apply turmeric powder and salt on fish, keep aside.
• Wash it properly after 5 minutes.
• Soak the tamarind in water and remove thick pulp.
• Grind the large onion, coriander leaves, pepper and somph together.
• Combine masala powder and salt with the tamarind pulp.
• Pour vegetable oil in a pan and season it using methi seeds.
• Now add the curry leaves and chopped onions.
• Cook it until the onion turns brown.
• Add the tamarind pulp mixture and boil it, cover the pan tightly.
• Add the fish after 10 minutes of boiling. Cook it properly.
• Remove from the fire when done and garnish it with coriander leaves.
• Add lime juice if the gravy is too spicy.
• Meen kulambu is ready to serve.