Ingredients:

• 3 cups of almonds
• 6 tbsp milk
• 4 tbsp ghee
• Little saffron
• 1/4 tsp yellow food color
• 3 cup sugar
• 1 tsp cardamom powder

Method:

• Soak the almonds in warm water for 1 hour. Remove the skin.
• Put almonds in blender with a milk. Blend them in a rough paste.
• Heat 2 tbsp oil in a non stick pan. Add almond mixture in it and sugar. Stir continually on low flame. Don’t even stop for minute, otherwise it will burn.
• Add saffron, cardamom powder and yellow color in it.
• When it starts boiling then add 2tbsp more ghee. Cook for at least 25-30 minutes. Remove from heat when halwa is not sticking with pan anymore.
• Garnish it with almonds.

Ingredients:

• 225 gms Khoya
• 225 gms coconut (dry and ground)
• 1 tsp cardamom seeds (ground)
• 1 tbsp ghee
• 2 1/2 cups sugar
• 2 cups water
• 1/2 tsp almonds (grated)
• 1/2 tsp pistachios (grated)

Method:

• Mix khoya and coconut and fry them lightly with ghee on a low heat.
• Add cardamom and mix well.
• Prepare one-string syrup by dissolving sugar in the water.
• Now stir the coconut mixture into the syrup.
• Grease the plate and spread the grated nuts on it.
• Spread the prepared evenly over the plate and allow it to cool.
• Now with the knife, cut it into desired shapes.
• Turn them over so that nuts covered part appears on the top.
• Nariyal ki burfi is ready to be served.

Ingredients

• 2 Egg Yolks
• 210ml / 7fl.oz. Cold Water
• 100g / 4oz Plain Flour
• 4 Large Chicken Breasts, cut into 2.5cm/1 inch long strips
• 3 teasp Cornflour
• Oil for deep frying

Method:

• Preheat the deep fat fryer to 190ºC, 375ºF.
• In a mixing bowl, whisk together the egg yolks and the cold water.
• Gently fold the flour into the liquid using a figure of eight action. Do not over fold: there should be some visible flour particles.
• Coat the chicken strips in cornflour, removing any excess.
• Dip the flour-coated chicken pieces in the batter and deep fry for 2 – 3 minutes until very pale golden, a few at a time. Drain on kitchen paper and serve immediately with a sweet and sour sauce.

Ingredients:

• 2 lbs. Mutton 2 medium Onions
• 2 large Potatoes
• 5 Green Chilies, chopped
• 10 cloves Garlic
• 1 Tablespoon Ginger, chopped
• 1/2 Tablespoon Fennel seeds
• 1 Tablespoon Pepper, powdered
• 1/2 cup coconut milk
• 4 green Cardamoms, chopped
• Few Curry leaves
• 3 inches Cinnamon stick
• 1 Tablespoon Vinegar
• 2 Tablespoons refined Flour
• 1/2 cup cooking Oil
• Salt to taste

Method:

• Peel and chop the onions into thin slices.
• Peel and chop the potatoes. Heat oil in a pan, add all the spices and masalas and sauté\’ for 3-4 minutes. When done, remove and keep aside. In the same oil, add flour and sauté\’ for 3-4 minutes. Add the meat and sauté\’ for another 5 minutes.
• Add vinegar, salt, pepper and milk.
• Cover and cook on a low flame, stirring occasionally, till the meat is half done.
• Add the potatoes and the fried masala. Check for salt.
• Add little water if necessary. Cover and simmer till the gravy has reduced to half.
• Add the thick coconut milk and simmer for 5 minutes. Do not boil. Serve hot with rice.

Ingredients:

• 1 pound ground beef
• 5 potatoes, diced
• 1 small onion, diced
• 1 cup cheddar cheese, shredded
• 1 can creamed corn
• Butter
• Pepper
• Salt

Method:

• Boil potatoes until they become tender.Drain and mash them. Add salt and pepper to taste.
• Preheat the oven to 350F.
• Add ground beef and onion to skillet until the color of the beef changes to brown.
• Drain, and then transfer to casserole dish and spread evenly.
• Spread the canned corn on top of the beef and potatoes over corn. Spread cheese and butter over potatoes.
• Bake for 30 minutes.