Ingredients:

12 carrots peeled
2 tablespoon olive oil
1 ¼ teaspoon kosher salt
½ teaspoon fresh ground pepper
2 tablespoons minced dill

Method:

Preheat oven to 400 degrees.Slice carrots diagonally 1 ½ thick slices, if carrots are thick cut them first in half lengthwise.Toss in bowl with olive oil, salt, pepper.Place on baking pan in 1 layer, roast for 25 minutes.Halfway through cooking, pull out oven rock, add in dill and quickly mix with carrots.

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 Ingredients:

 Method:

Place the strawberries, yoghurt and sugar/honey into a blender and blend until frothy and smooth.To serve, pour into serving glasses filled with ice.






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 Ingredients:

1 cup besan
2 tbsp chopped coriander
1/4 tsp turmeric powder
a pinch of baking soda 

2 tsp  jeera
1 tsp finely chopped green chillies
salt to taste
oil for deep-frying
2 cups curds (beaten)
2 tbsp besan
1/4 tsp turmeric powder
1/2" stick dalchini
2  lavang
2 whole dry kashmiri red chillies
1/4 tsp  methi seeds
2 tsp grated ginger
4 to 6 kadi patta
1/2 tsp chilli powder

For the pakodi:

1. Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter.
2. Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.
3. Deep-fry till the pakodis are crisp and golden brown. Drain on absorbent paper. Keep aside.

For the kadhi:

1. Mix the curds, besan, turmeric powder and salt with 2 cups of water till smooth and free of lumps.
2. Bring to a boil.
3. Heat the oil in a pan and fry the tempering ingredients for 2 minutes. Keep aside.
4. Pour the tempering over the kadhi, lower the flame and simmer for 10 to 12 minutes. Keep aside.

Method:

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Ingredients:

500 gms boneless Chicken
150 ml Cream
30 gms grated Cheese
2 Eggs
8 gms green Chillies
50 gms Cornflour
25 gms Ginger
10 gms Cardamom, powdered
5 gms Mace powder
Salt to taste

Method:

 Clean, wash and cut the chicken into medium sized pieces.Make a marinade of cream, cheese, eggs and cornflour.Add the chicken pieces, chopped green chillies, chopped ginger and salt.Mix in the spices and set asde for 4 to 6 hours.Skewer the chicken pieces on a seekh and roast in a moderately hot tandoor, for 8 to 10 minutes, basting it with oil from time to tim..Garnished with onion rings and lemon wedges.Serve hot,with roties.

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• 1 large or 2 medium sized raw mangoes
• 2-3 cardamoms, crushed 
• 4-5 black pepper, crushed
• 2 tsp black salt
• powdered jaggery/sugar - double the amount of the mango pulp.

 Method: 

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Ingredients:

Whole Urad dal - 100 grams (approximately 1/2 cup)
Green chilli - 1
Rice flour - 50 grams
Whole black pepper - 1 tsp
Thinly sliced coconut bits - 1 tbsp
Hing - 1/4 tsp
Curry leaves - few finely chopped
Coriander leaves - few finely chopped
Salt as required
Method:
Wash and soak urad dal for 30-40 minutes.Drain the water completely and grind adding very less water (otherwise the mixie will not grind ) to a smooth paste just as you grind for ulundu vadai. Add green chilli and salt while grinding.Then remove the batter from the grinder/mixie. Take that ground dal in a bowl, add rice flour (for crispy bondas), whole black pepper, coconut bits, hing, curry leaves and coriander leaves. Mix wel.Heat oil in a kadai, when it is hot, keep it in medium flame. Keep a bowl of water ready. Wet your fingers in the water, take a little batter, shape it into a ball and gently drop it into the oil.Fry both sides till golden brown and remove it in a colander or a kitchen towel to drain off excess oil.


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Ingredients:

3 mangos
1 Cup water
1 ½ Cup sugar
1 Tbs vinegar
pinch salt

Method:

Peel and cut mangos into 1/2 inch pieces. Put in blender with water Bring to a boil on medium high. Then reduce heat to medium and boil slowly for about 30 minutes, stirring frequently.
Reduce heat to med-low and simmer for another 30 minutes, stirring frequently, until thickened.
Move pot from stove and set aside to cool.Transfer into jars and store in refrigerator.










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 Ingredients:

For coconut paste:

For the seasoning:

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Ingredients: 

• 1cup all-purpose flour
• 1/4 white sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 475 ml milk
• 30 g butter, melted
• 1/2 tsp vanilla essence
• 2 eggs 
• Oil for frying
• For filling: 1 large mango, chopped
• Sprig of mint, chopped
• Dash of extra virgin olive oil
• Lime juice or amchoor or chat masala, to taste
• Sugar to taste
• Dollop of cream

Directions:

Mix all the dry ingredients- flour, sugar, baking powder and salt. Now, mix the wet ingredients. Mix both wet and dry ingredients in a bowl and make a smooth, non-lumpy batter.Heat a dosa tawa or frying pan over medium high heat. Pour some oil on it. Now, pour the batter for one medium sized crepe, like for a dosa. Make sure the batter spreads over the pan evenly.Cook the crepe till the bottom changes colour to dark brown. Flip and cook the other side. Make all the crepes this way.Add filling: Mix mangoes, mint, olive oil and sugar.Stuff this mixture into the crepe, folding it like a roll and top with a dollop of cream.serve with chocolate souse

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Ingredients:

• 450g tin condensed milk
• 2 tbsp rosewater
• 50g pista
• 284ml tub double cream
• 3 small, ripe mangoes

Method:

Squeeze the condensed milk into a bowl and beat in the rosewater and pistachios. Lightly whip the cream until it holds its shape, then fold into the pistachio mixture.Pour into pyramid moulds. Freeze, then cover with cling film.serve it as cool.


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 Ingredients:

1 cup plain yogurt
1/2 cup milk
1 cup chopped mango (peeled)
4 teaspoons sugar
A dash of ground ilachi

 Method:

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 Ingredients:




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Ingredients:

2 1/2 cups (500 ml) milk
1/4 cup milk powder
1/2 cup condensed milk
1/4 cup sugar
1 cup alphonso mango pulp

 

Method:

   Combine all the ingredients except the mango pulp in a non-stick pan and mix well.Bring this mixture to a boil  and then simmer for 10 minutes till thickens. Cool completely. Add the mango pulp and mix well.Pour into 6 individual kulfi moulds and freeze till set. Unmould and serve.

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Ingredients:

Papdi -14
Boiled potato - 1 medium size
Onion - 1 finely chopped
Curd /Plain yogurt - 1 cup (thick)
Red chutney
Green chutney
Sweet tamarind chutney
Roasted Cumin Powder
Red chilli powder
Chaat masala
Salt
Fine sev
Coriander leaves

Method:
Cook potatoes till soft and cut it into cubes. Finely chop onions and coriander leaves.Whisk curd with a little salt and sugar to taste.First arrange the papdis on a plate. You can arrange any number of papdis. I arranged 7 papdis.Top it with chopped boiled potatoes.On top of it add finely chopped onions.Drizzle red chutney, green chutney and sweet chutney on top of it.Top it with chilled curd. Sprinkle chaat masala, cumin powder, red chilli powder and a little salt. Again drizzle a little of all the three chaat chutneys
Garnish with fine sev and finely chopped coriander leaves. Serve immediately.

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Ingredients:

1 kg lamb meat minced
3 tblsp ginger garlic paste
1 tblsp butter
3 tbsps raw papaya paste
1 tsp red chilli powder
1/4 tsp garam masala powder
1/2 cup chana dal, slightly roasted
Very thinly chopped onions
Salt to taste
Oil for frying the kababs

Method:

Mix all the ingredients very well with the minced meat and refrigerate for two hours Now make small patties of the mix and deep fry. Serve the Galouti Kebab hot with onion rings and mint chutney or tomato ketchup.

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Powdered Cashews – 1cup
Powdered Sugar – 1/2cup(diabetes use stevia)
Milk Powder – 1/2 cup
Cardamom Powder – 1/8 tsp
Water – 2 tbsp
Rose Essence – 2 drops




Take a pan and add water to it and bring water to boil. Take another pan that will sit well on top of the bottom pan. The water in the bottom pan is boiled.The top pan is used for cooking/heating so that it is not intense and direct heat. The water from the bottom pan needs to touch the bottom of the top pan in order to be effective. and bring the water to boil.Once hot, add in the Powdered Sugar and Milk Powder in the top pan. Stir continously for 2-3 minutes till the Sugar and Milk Powder are warm all the way through. Pour the Cashew Powder in a mixing bowl. Once the Sugar and Milk Powder are done, add them to the Cashew Powder in the mixing bowl. Add the Cardamom Powder and mix them all well.If you are using the Rose Essence, add the 2 drops to the 2 tbsp of warm Water. Start kneading by adding a little water at a time. Knead till it forms a dough and the cashew starts letting oil go. Grease hands and rolling pin for easier rolling.Roll out the dough to the desired thickness on to a wax paper to avoid sticking. Cut the rolled-out dough into desired shapes. Allow to set at room temperature for 1-2 hours or in the refrigerator for 30 minutes. serve at room temperature.

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Ingredients:

2 tsp sprouted chawli (bajra\ lobhia)
2 tsp sprouted kala chana (brown chick peas)
2 tsp sprouted moong (whole green gram)
2 to 4 tsp soaked soyabeans for 4 hours
2 tsp soaked chana dal (split bengal gram) for 2 hours , 100 grams rice flour (chawal ka atta)
100 gms soya flour
2 potatoes, boiled , peeled and mashed and 1 teaspoon cumin seeds (jeera)
50 gms home made butter
salt and chilli powder to taste
5 tsp sesame seeds (til)
1/2 tsp asafoetida (hing)
oil for deep-frying

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