Ingredients:

• Cashews    – 15 roasted
• Chicken    –    1 Pound
• Onion    – 1 big
• Green Chillies    – 8 cut
• Ginger garlic Paste    – 3 spoons
• Cinnamon, Clove, Cardimom    – 2 each
• Turmeric Powder    –    2 Spoons
• Red Chilli Powder    – 2 spoons
• Tomato 2    – Puree (fine paste)
• Cilantro    – 4 Spoons
• Curd    – 1/2 Cup
• Oil & Salt
• Clove Powder    – 1/2 Spoon

Method:

1. In a pan put the onion, green chillies, fry it for some time and then put the ginger garlic paste and let it fry till the oil seperates
2. Now add the chilles powder, turmeric and mix it well.
3. Now put the curd little by little and fry it well and now put clove powder, salt, chicken fry it for 2 minutes and now add tomato puree and let it cook for some time
4. Add cilantro

Tip: Grind cashew with tomatos. For mutton curry, pressure cook mutton.

Ingredients:

• Chinese  noodles    – Thin one you can get in Indian Stores
• Soy Sauce – 1 spoon
• Ajnamoto    – 2-3 pinches
• Vinegar -1/4 spoon
• Pepper(Black)    – 1 Spoon
• Tomato Chillies Sauce    – 5 spoons
• Tomato Ketchup    – 5 Spoons
• Green Chillies Sauce(Chings)
• Carrot    – 1
• Capsicum    – 1
• Salt
• Olive Oil 

Method:

1. First shred carrot & Capsicum and keep it aside
2. In a vessel put water and after it is boiled
3. Put 1/2 spoon pepper powder, salt & some oil let it boil.
4. Then put the noodles after boiling put this stuff in drainer
5. In a big frying pan first put some olive oil then put the carrot, capsicum let it fry until it is half done(soft)
6. Then put the ajnamoto 2-3 pinches, then both tomato chillies sauce, tomato ketchup, green chillies sauce ad mix it very well.
7. Then put black pepper, salt, soy sauce & vinegar(one spoon) and mix then put the drained noodles and mix it very well it is done.

• Red Chillies     – 10
• Red Onion    – 1
• Tomato    – 1
• Salt
• One Garlic clove

Ingredients:

• Raisins    – 10
• Cashews    – 4
• Almonds    – 10 (Soaked)
• Dates    – 3-4
• Apricots    – 1 (American Apricot)
• Cold Mile    – 1.5 Cup
• Sugar    – 2 Spoons 

Method:

Ingredients:

• Maida  All purpose flour  – 1 Cup
• Butter    – 3/4 Cup
• Ghee & Oil    – 1/2 and 1/2
• Sugar    – 3/4 Cup
• Eggs    – 2
• Salt – pinch
• Vanilla essence    – 1 tea spoon
• Baking Powder    – 3/4 Tea Spoon 
• Raisend + Cashew Nuts – 1/2 cup each – Cut into small pieces

Method:

1. Filter all the dry once, maida, baking powder, Baking soda & salt
2. Then beat all the wet ingredients and then put the dry powders alone with Raisens & Cashew nuts and mix well.
3. Bake for 30 minutes at 350 degrees. 

Ingredients:

• Store Bought Pizza Dough
• Soji Flour & Regular All Purpose Flour.
• Tomato Sauce    – Store brought    – 1/2 Bottle
• Veggies, Onion, Bell pepper, Olives, Artichokes, Pineapple – Thin Slices
• Pesto    – 2 Spoons
• Parmesan Cheese    – 2 Handful
• Mozzarella Cheese    – 1 Handful
• Salt & Pepper on Veggies 

Method:

1. Follow directions on the Pizza Dough Packet
2. Spread the Dough after adding Soji into it and make is round or Square shape.
3. Put the Tomato Sauce and Sprinkle the handful of Parmesan.
4. now Spread the Veggies on the dough and put the Pesto and now cover it with Parmesan and Mozzarella Cheese.
5. Pre-heat the Oven to 450 Degrees
6. Now Bake the Pizza on 450 degrees for 18 minutes
7. Let it cool for 2 minutes and serve.

Tip:  Adding Semolina to the Pizza Dough will give pizza more crust.  

Tags: Chana, kheer, sagoo

Ingredients:

• Topica(Saggu Biyyam)    – 1 Cup
• Chana Dal    – 3/4 Cup
• Jaggory(gud – Bellum)
• Ghee    – 3-4 Spoons
• Cashew Nuts, Rasin 10-15 each
• Elachi
• Milk    – 1 Cup
• Grated Coconut    – 2 Spoons 

Method:

1. Wash the Topica and Chana Dal and put 2 cups or 1.5 cups of water and pressure cook that for 2 wistles.
2. After cooling it down, put the sabudana & Chana Dal bowl on stove and put the Jaggrey in the Stuff after two to three boils.
3. Put coconut, Elachi and Switch off the stove
4. In a pan put the ghee and fry Cashews, Rasins and fry it till it is brown and put that in Sabudana Bowl.
5. Boil the milk and cool it down and then you can put in the bowl.

Ingredients:

• Mango Pulp    – 1 can or 3 cups
• Cool Whip    – 12 Ozs
• Milk    – 1 Cup
• Sugar    – 1 Cup
• Water    – 1 Cup
• Knox unflavoured gelatin 3 spoons or 3 small envelops 

Method:

1. Mix mango pulp, milk, sugar, cool whip
2. Boil 1 cup water and dissolve the gelatin in it
3. Pour the dissolved gelatin mixture over the mango pulp mix
4. Mix well and blend it in the mixer
5. Set it in a baking tray and refrigerate it for 4 hours
6. Serve it with fruits or whipped cream

Tip:  Do not keep this in frozen section. Just in refrigerator. 

Ingredients:

• Almonds – 1 Cup
• Sugar – 3/4 Cup
• Elachi – 1/4 Tea Spoon
• Half & Half Milk – 1 Cup
• Heavy Cream – 1 Cup
• Saffron – 1/8 Tea Spoon

Method:

1. Soak the almonds and take the skin out and keep it aside.
2. In a sauce pan, put the Half & Half Milk, Sugar and cook it slowly.
3. Meanwhile grind the almonds with little bit of milk if needed.
4. Once the milk mix cooks down to half of the total, put almond paste, elachi and Saffron and cook it until it comes close.
5. Let it cool for some time.
6. Stir in the heavy cream and pour them in desired molds and freeze them.
7. Freeze them for at least 5 hours.

Tip: Beat the heavy cream till it forms soft peaks.