Galauti Kebab
2: 1 corriander seed : cumin seeds

5 gm ajwain
15 gm green eliachi
4-5 blch elichi
2 tsp galauti masala
10 -15 gms
2 tbsp papaya paste (1 cup onion 1 cup green papaya and 1 inch ginger)gms red chilli pwdr
ginger garlic paste
4 tbsp cashwe paste n brown onion paste
200 gms ghee
150 gms roasted chana powder
1-2 drops sweet itter
2 tsp saffron pwder

dry roast in off heated oven
thigh of goat
strain all moisture..no water
8-10 times minced kheema-1 kg..consistency like paste
tip to give a smokey flavour:
in a paltter make a hole in centre of minced meat and put hot coals some cloves and top with ghee..as soon as u put ghee, it will smoke..cover immediately with silver foil so all smoke is absorbed by the meat. 45 min rest

Murg Awadhi Korma

5-6 brownn onion paste
150 gm cashew paste
In a pan heat oil bay leaft javitri shahi jeera, cinnamon
chicken marinate with ginger garlic turmeric salt
20 gm turmeric 30gm corrinader
 chilli powder mix in water and pour over spices
put curd and start stirring..dont allow to tear
put chicken pieces. 30 gm cashe paste
Seperate the chicken pieces and strain the gravy to remove whole spices.
Then transfer the chicken pieces back to gravy.
10 ml kewra watre and rose water 1 drp sweet itter
mace n javitri powder last for fragrance

Ganache & Icing

• equal parts of chocolate and cream with little liquid glucose.
• draw a piped circle of cream around the border and then fill it  with cream using the circle (or the shape of the your cake) as guideline for neatness
• for moistness, apply a layer of fat between the slices of cakes before applying cream or jam 

Pasta with Alfredo Sauce

1 tbsp butter
2-3 cloves garlic
2 tbsp cream
1/4 cup milk
3 tsp cream cheese
salt and black pepper to taste
500 gms pasta cooked al dente (any tubular pasta-penne or macaroni) with salt


To make sauce , add butter to a hot pan. The add the crushed garlic into the melted butter.  Stir well. Then add cream and milk. Then add cream cheese. Mix well and cook till it comes to a boil. Add the strained pasta. Mix till pasta coated with sauce. Add chopped parsley. And serve.
Optional grate parmesan cheese on top while serving with additional parsley.

Chinese Saiwoo Vegetables

2 green chillies
1 tbsp ginger chopped
spring onions chopped
1 tbsp honey
3 pods garlic
schezwan sauce or chilli sauce
1 tbsp soy and sugar
5 big tbsp cornflour
1 cup green bell pepper chopped lengthwise
1 cup carrot chopped lengthwise
1 tsp of 5 spice powder (chinese spice)

Add 2 tbsp of water to 5 tbsp of cornflour and coat veggies in the prepared batter. Coat then pepper in batter and then deep fry in (high flame) oil. Then the carrots.

Sauce:
In a hot pan add 1 tbsp of honey the 2 tsp of sugar and then 1 tsp of 5 spice powder (chinese spice).

In another hot pan add chopped ginger garlic and chopped green chillis and kutilal chillis (4-5 nos) and then schezwan sauce.
Add the sauce from above process. Then add the fried veggies and mix well.

Chinese Chowmein

ginger julienne
onion julienne
carrots julienne
spring onions chopped
1/2 cup veg stock
beans chopped square
celery chopped
green moong bean sprouts
sugar and salt to taste
dark and light soy sauce
Corriander green chopped
Boiled noodles.

In a wok, heat oil then add ginger and garlic and then onion. when translucent add celery, carrots and beans. Then sugar and salt. Then dark and light soy sauce and vegetable stock. Then add the moong sprouts and mix well. Add the noodles and stir lightly. Take out into a serving dish such that  noodle layer  at bottom and then the veggies and serve.
no measurements. Will have to estimate.
Note: As the soy sauces  and the ready made vegetable stock has salt, add salt with a light hand (and only if necessary) else the dish may turn out salty .

Healthy Besan Ladoo

300 gms ghee
500 gms besan
whole wheat atta 2 tbsp
suji 1 tbsp (for grainy texture)
powdered sugar 300 gms
elaichi 8-10 powdered with sugar
chopped (crushed not powdered) almonds
Garnish: raisins or almonds

Heat ghee in a pan, add besan then atta and then suji. Stir well till everything is roasted. Then add chopped almonds and last add sugar. Mix well. Make small balls and decorate with a kismis or almond.
tip: Besan ladoo cannot be made in a hurry. Patience is needed for roasting the flours on a slow flame taking care that it doesnt burn.

Sweet and Sour Mango Kadhi

Ready made (or home made) Boondi
ripe mango pulp
raw mango pulp
butter milk
2 tbsp besan
ghee
and slit green chillis 2 nos
tadka items: mustard seeds 1 tsp, 1/4 tsp methi seeds, curry leaves 

In a bowl mix raw and ripe mango pulp, butter milk and besan. Mix till there are no lumps. In a heated pan Add tadka items, pinch of hing and green chillis. Thn add the buttermilk mixture and cook till kadhi thickens . Add salt to taste. In a serving bowl, add the required boondi and pour the hot kadhi over it. Serve hot. Goes well with Jodhpuri Pulao.
Optional: Can replace soya chunks instead of boondi for a variation
No measurements..will hav to estimate.

Carrot Sweet Halwa

8-10 carrots
1/2 cup sugar or more if required
2 cups skimmed milk 
3/4 cup dates powdered elichi
10 chopped cashews
8-10 almonds blanched
1/2 cup khoya crumbled

8-10 carrots grated and cooked covered in ghee on a heated pan for 5 min.
Then add 1/2 cup sugar then 2 cups skimmed milk cook for 10 min. Add, 3/4 cup dates, powdered elichi, 10 chopped cashews, 8-10 almonds blanched, 1/2 cup khoya crumbled. Cook till khoya cooked through.

Jodhpuri Vegetable Pulao

1.5 cups soaked rice
1/2 tsp saunf
6-8 raisins halved
15 cashews halved
10 almonds halved
2-4 dried dates
1 tbsp ginger paste
salt to taste
1/4 cup peas
3/4 cup curd
black pepper to taste
garam masala powder to taste


Heat ghee in a pan then add jeera and 1/2 tsp saunf, 6-8 raisins, 15 cashews, 10 almonds halved, 1 cup water, 2-4 dates Cook for a min till water almost dries up. Then add 1 tbsp ginger paste then soaked rice, 12 florets of cali then curd. Then pepper powder and garam masala. Add 2 cups water and peas and salt and bring to a boil. Then cover and cook till water evaporates.  Open only when serving. Goes well with boondi and mango kadhi.

Mirch Masala Cold Rice

boiled mashed potatoes 2 nos
2 tbsp boiled cauliflower
2 tbsp peas boiled
tomatoes 1- chopped
1 chopped onion
ginger garlic green chilli paste  1 tsp
green chutneyto taste
imli chutney to taste
salt to taste

In a heated pan add butter then chopped onion, chopped green bell pepper, chopped tomatoes. Meanwhile mix boiled cauliflower with masehd potatoes in a bowl. Add chopped tomatoes with ginger garlic chilli paste. Then kasmiri mirch powder and pavbhaji masala, salt to taste to heated pan. Then add potato -cauliflower-peas. In another bowl add and whisk curd with green chillies and left over rice.
tadka: mustard seed, jeera, curry leaves
Take a greased mould, arrange tomatoes sliced at the bottom then add a layer of rice mixture then layer of imli chutney then the cooked mixture. Above it put layer of green chutney then add the rice again. Cool it and serve by turning the mould upside down on a serving dish.

Chicken Curry

800 gms small pieces of chicken with bones

4-5 big elaichi
1 inch of cinnamon
3 bay leaves
jeera 1 tsp
2 -3 onion chopped
2 tomato's puree
1 tbsp ginger garlic paste
2 tsp red chilli powder
1 tbsp corriander powder


In a heated pan add oil then add the big elichi and cinnamon stick , jeera and bay leaves. Then chopped onion. Fry till translucent. After cooling, grind to a fine paste. Then add to a heated pan. Then add pureed tomatoes then ginger garlic paste. Cook well then add red chilli pwder, corriander powder 1/4 tsp turmeric powder. Cook till all masalas cook well. Then add chicken pieces with 1 litre water and cook 10-15 min till chicken is cooked.

Traditional Poha

thick poha-1/2 cup
Onion chopped-3 nos
green chillies chopped-3 nos
1 boiled potato chopped to about 10-12 pieces
sugar and salt to taste
2 tbsp chopped corriander

Wash poha and keep aside. Chop onions finely. In a heated pan add oil then mustard and then hing and curry leaves and then chopped onion.  Add salt and a pinch sugar to poha kept aside. Add chopped green chillies and boiled potatoes then turmeric powder. Then add the poha kept aside. Mix well.  Add chopped corriander. Squeeze half a lemon last.
Optional: Add a garnish of grated coconut. Little jeera in tadka along with mustard seeds is also another option.

Lauki Soya Chana Dal

.5 cup soy chunks
.5 cup chana dal
1 sml lauki chopped
1 onion chopped medium
ginger sml piece chopped fine or grated
3-4 green chillis
jeera 1 tsp
hing a pinch
turmeric, salt to taste

Boil channa dal and chopped lauki and grated ginger and chopped green chillies as well as soya chunksand salt and turmeric in a pressure cooker.  In a pan heat oil the add hing, jeera the chopped onion and fry. Then mix chana dal mixture and cook fr few minutes to incorporate all flavours.

Broccoli Pasta

Shallots- 16 nos-chopped lengthwise in half
Garlic-10-12 nos-sliced lengthwise
extravirgin olive oil
whole wheat penne pasta 220 gms
tomatoes- 2 cups chopped
2tbsp tomato ketchup
broccoli 1 small -in small pieces blanched
butter


In a pan add oil and then add shallots and garlic and then tomatoes and salt and pepper.  To even the consistency add ketchup.In a large pan keep water with salt to boil. Add pasta to cook. When al dente , strain and keep aside. Toss with oil to prevent sticking. Meanwhile, add butter and olive oil in another pan then add blanched broccoli pieces. Mix well to season the broccoli pieces. Add the strained pasta to the tomato mixture and cook a minute. Garnish with broccoli mixture and serve immediately.

Seviyan Fruit Custard

Seviyan 1 pkt
custard powder 2.5 tbsp
sugar 2 tbsp
milk 3-4 cups.
1 apple cored and chopped
3 bananas chopped
dry fruits as per liking
tutti fruti for garnish

Roast seviyan with dry fruits in ghee till golden brown in a pan. Decorate on a serving dish. Then boil 3-4 cups milk and custard powder add 2 tbsp of sugar whisk well and place on meduim flame. Stirring all the while. When it thickens add elaichi powder. Add cut fruits (apple, banana). Spread the hot custard on the decorated seviyan. Garnish with tutti fruti. Serve hot or cold