Ingredients:-

• 2 cups —– ripe mangoes, slice
• 2 tbsp.—–lemon juice
• 1 tbsp.—–butter
• One third cup—–brown sugar
• Quarter cup—–shortening
• Quarter tsp.—–salt
• Three fourth Cup—–sugar
• 1—–egg
• Half cup—–milk
• 1.25 cups—–flour
• 2 tsp.—–baking powder

Food preparation:

1. Pour lemon juice over mangoes and allow to stand 15 minutes.
2. Melt butter in 8-inch pan or casserole.
3. Add brown sugar & cover with a layer of mango slice.
4. To prepare the cake batter: Cream the shortening, add the sugar & cream together, and then add beaten egg.
5. Sift dry ingredients & add alternately with milk.
6. Pour over mangoes & bake 50 to 60 minutes at 375 degrees F.
7. When cake is done, turn it out upside- down & serve while still warm.
8. Serve with whipped cream or a lemon or lime sauce.

Ingredients:-

• 5 cups —— ripe mangoes, peeled & thinly sliced
• 1.5 tsps——cinnamon
• Quarter tsps——nutmeg
• 1 tbsp——lemon juice
• Quarter cup——softened butter
• Half cup——brown sugar, packed
• Half cup——flour

Food preparation:

1. Mix sliced mangoes with 1 tsp of the cinnamon, the nutmeg, & lemon juice.
2. Place in a buttered 10 x 6 x 2 inch glass baking dish.
3. Set aside.
4. Combine butter & brown sugar until well blended.
5. Cut in flour & the remaining half teaspoon of cinnamon. Mix until crumbly.
6. Sprinkle the topping evenly over mango slices.
7. Cook in microwave oven 9 to 11 minutes on HIGH power, rotating a half turn after 5 minutes.
8. Serve warm or cold, with whipped topping or ice cream, if desired.

Ingredients:-

• 1 —- kg basmati rice, washed
• 3 cups—-pineapple, chopped
• 3 pieces—-cinnamon sticks
• 4—-cardamoms
• 2—-cloves
• Quarter cup—-raisins
• Quarter cup—-pistachio, finely sliced
• Quarter cup—-almond, finely sliced
• Half cup—-khoya
• 1 cup—-ghee
• 2 cup—-sugar
• Food color or saffron, a pinch

Food preparation:

1. Boil 16 cup of water with food color or saffron. Add rice to boiling water.
2. When the rice is parboiled, drain.
3. Spread it on a big tray and let it cool.
4. Cook together sugar with ½ cup of water, cardamom, cinnamon and cloves in a saucepan.
5. When the sugar melts, add pineapple and ghee.
6. Cook for seven minutes.
7. Add boiled rice and cook it until water dries.
8. Spread the rice in an ovenproof dish and place it in an oven at low heat for 15 minutes.
9. Garnish with khoya, raisin, pistachio and almond.

Ingredients:-

• 250 gms —– Lamb Chops
• 50 gms —– Lamb, minced
• 100 gms —– Assorted vegetables, boil and minced
• 5 gms —– Salt
• 15 gms —– Pepper powder
• 10 gms —– Fresh mint
• 20 gms —– Thyme
• 20 ml —– Worcestershire sauce
• 1 —– Lemon
• Mashed potatoes and mint sauce to serve.

Method:

1. Mix minced lamb, vegetable salt, pepper, mint, Worcestershire sauce and thyme.
2. Slit chop along the bone to make a pocket.
3. Stuff a portion of the minced mixture into it. Marinate lamb cutlets with salt, pepper and lemon juice.
4. Keep aside for three hours.
5. Coat with thyme leaves and cook in frying pan on slow flame for 10 minutes.
6. Arrange in a plate, serve with mint sauce, mashed potatoes and boiled vegetable.

Ingredients:-

• 500 gms ——- Tomatoes, peeled
• 4 tbsp ——- Lemon Juice
• 1-1/2 Tsp ——- White cumin seeds
• 1 tbsp ——- Sugar
• 3 tbsp ——- Oil
• 6-8 ——- Red chilies
• 8-10 ——- Curry leaves
• 1 tsp ——- Garlic crushed
• 1/4 tsp ——- Mustard seeds
• 1/2 tsp ——- Black pepper
• 1/4 tsp ——- Fenugreek seeds
• 1/2 tsp ——- Salt

Method:

1. Blend together all the ingredients except oil, curry leaves, mustard and fenugreek.
2. Pour and boil this mixture in a saucepan.
3. In another small pot fry curry leaves, mustard and fenugreek seeds with oil and Pour into tomatoes mixture.
4. Cool and serve immediately or store in a bottle for later use.

Ingredients:-

• Beef —– 1 kg
• Oil —– 1 ½ cup
• Red chili powder —– 1 tsp or as required
• Salt —– as required
• Raw papaya —– 1 tsp
• Vinegar —– ¼ cup
• Cumin powder —– 1tsp
• Lemon juice —– 3 tbsp
• Ginger/ garlic paste —– 2 tbsp
• Green chili, coriander —– as required,
• chopped
• Tomato —– 2, chopped
• Yogurt —– 2 cups

Method:

1. Add all the ingredients in meat. Keep for 2-3 hours.
2. In a saucepan, add meat pieces and 2 cups water and place the saucepan on top of a griddle and seal with a tight lid with either a cloth or flour paste so as to avoid steam escaping the saucepan.
3. Let meat cook in steam till meat tenderizes.
4. When water evaporate remove from heat.
5. After 5-10 minutes cook again till oil separates.

Ingredients:-

• 2 cups —- Wheat flour
• 1 cup —- Grated cottage cheese, for garnishing
• Oil —- for frying

For Filling:

• 2 cups —- grated cheese
• Quarter tsp —- each, cumin seeds & powder
• 1 tbsp —- coriander powder
• 8 —- green chilies, finely chopped
• One inch —- ginger, finely chopped
• Chopped coriander —- as desired

Method:

1. Heat 1 tsp oil & splutter cumin seeds.
2. Add remaining ingredients, except cheese & sauté for 2-3 minutes.
3. Add cheese & coriander, mix & let it cool. Mash with your hands.
4. Mix flour, salt & water & knead into stiff dough.
5. Cover & keep aside for two hours.
6. Make ball of the dough & roll out into thin discs.
7. Sprinkle a portion of the filling on a disc & close with another.
8. Seal edges & cook on a hot griddle till golden brown on both sides drizzling 1 tsp oil.
9. Garnish with grated cheese & server hot.

Ingredients:-

• Chicken: 1 whole
• Salt: to taste
• Garlic paste: 1 tbsp
• Oil: ¼ cup
• Macaroni: 2 tbsp
• Ginger paste: 1 tbsp
• Green chilies: 10
• Coriander: 1 bunch
• Almonds: 15
• Yogurt: 1 cup

For garnishing:

Food preparation:

1. Wash and clean chicken and keep in refrigerator over night.
2. Score with a fork. Now add salt, ginger, garlic, almonds, coriander and green chilies in yogurt and make a paste.
3. Spread this marinade on chicken, marinate or 24 hours.
4. Now in a sauce pan, add 1 cup water and cook chicken on low flame by covering with a lid till chicken tenderize and sauce thickens.
5. Now add macaroni in it.
6. In other sauce pan heat oil, fry garlic paste in it and pour this mixture on top of the chicken.
7. Serve, garnish with boiled egg and French fries.

Ingredients:-

• 6 cups —- Maida (white flour)
• 6 tsp —- Milk powder
• 1 cup —- Evaporated milk
• 5-7 tsp —- Sugar
• 200 gm —- Oil
• 2 tsp —- Baking powder
• 3 tsp —- Yeast
• 1 —- Egg

Method:

1. Mix all the ingredients well.
2. Pour this into the center of the flour and knead adding water if necessary to form soft dough.
3. Cover with a wet cloth and let it sit at room temperature for 2-3 hours.
4. Now divide the dough into 11 to 12 balls.
5. Roll out into flat round shape and make sure it is as thick as a pizza’s crust.
6. Bake in oven at 350′ and take it out when it is light brownish color.
7. Server hot as supporting dish with any Qorma, Kebab, Curry, Handi etc.

Ingredients:-

• Unsalted butter ——- 2 tbsp
• Quarter small onion, finely chopped
• Medium white mushroom, cleaned and sliced ——- 1
• one-eighth Red bell pepper, Cut into half inch dice
• Minced fresh parley ——- 1/2 tsp
• Salt and fresh ground pepper ——- to taste
• Eggs ——- 2

Method:

1. Heat one table spoon butter in a skillet over medium until foaming; cook onion until soft.
2. Add mushroom and cook until soft and beginning brown. Add bell pepper and cook until soft.
3. Remove pan from heat and stir in parsley. Seasons with salt and pepper to taste. Set aside.
4. Beat eggs with 1tbsp water, salt and pepper. Melt remaining butter over high heat in 8 inch non-stick skillet. Pour in eggs.
5. Cook until edges begin to set. with a spatula, stir mixture in a circular motion until the top is wet, not runny, and the omelette is done.
6. Remove skillet from heat. Fold in two side of omelette towards the centre and roll it out onto a plate.
7. Make a shallow slit the length of the omelette and spoon the filling into it