Ingredients
Vermicelli………….......………1packet hello
Water…………………………....…..1liter
Sugar……………………………..250grms
Coconut (grated)…….................2tbsp

Prepration
1.Boil the water and then add vermicelli to it .
2.Keep boiling,till the vermicelli become soft.
3. Now ,drain the water from bowl.
4.Serve the vermicelli in a plate and sprinkle sugar and coconut on it.

INGREDIENTS
Paneer(1 inch cubes)…………….……250gms
Coriander powder ……..………………..1 tbsp
Salt..…………………………….….… as per taste
Plain curds……………………...…………1/2 cup
Ginger paste………………………..……….1tbsp
capsicum(cut in cubes)………….…..………..1
Red chilly powder………………..…...1/4 tbsp
Onion(cut in cubes)………………..…..........1
tomato(cut in cubes) ………………….………1

PREPRATION
1. Take a mixing bowl. add garlic, ginger, coriander powder, red chili powder and curd .Add salt according to taste.
2. Now take the paneer pieces and smear this paste on all side & leaves this paneer for about an hour so that the mixture can dry a bit.
3. Put the paneer pieces in a ‘tandoor sheekh ‘along with capsicum ,onion , tomatoes cubes and grill for about 10 minutes till it dries and become crisp.
4. Serve with cucumber and lemon slices .

INGREDIENTS

Baby potato…………………………….……20
Tamarind extract……………..……20 gms
Hing…………………………….………...1 pinch
Chopped fresh Coriander ….....….20 gms
Salt..………………………………… as per taste
Plain curds………………………………100 gms
Oil………………………………………………to fry
Ginger paste…………………………….20 gms
Mustard seeds….……………………..10 gms
Red chilly powder…………………….10 gms
Turmeric powder……………………..05 gms
Methi seeds ……………………………05 gms
Nutmeg powder………………………..1 pinch
Refined oil(for gravy)………………….50ml

PREPRATION
1. Peel and wash the potatoes ,deep fry in oil till golden fried and keep aside
2. Heat up oil in a heavy bottom pan, add mustard seeds, methi seeds and ginger paste . Sauté for 2 minutes on slow heat
3. Add coriander powder, chilly powder, turmeric powder, hing,nutmeg powder one by one stirring regularly ,add half cup of water if it is too dry
4.Add whisked curd and fried potatoes simmer and cook until potatoes are well done.
5.Add tamarind exacts and pinch of a sugar if too sour ,serve hot with fresh coriander as garnish.

INGREDIENTS

For kofta
Paneer ……………………………………………………………....200 gms
Boiled potato………………………………………………………...…50 gms
Corn flour………………………………………………………….....75 gms
Ajwaini…………………………………………………………………10 gms
Broken cashew nuts ……………………………………………....30 gms
Coriander …………………………………………………………….30 gms
Salt..………………………………………………………..…… as per taste
Pepper……………………………………………………….…..as per taste
Oil…………………………………………………………………..........to fry

For gravy
Boiled onion puree……………………………………………….100 gms
Cashew nuts paste………………………………………………...75 gms
Boiled tomato puree…………………………………………….200 gms
Ginger garlic paste………………………………………………..50 gms
Green chilies chopped……………………………………………20 gms
Fresh chopped coriander………………………………………..30 gms
Cardamom…………………………………………………………………..6
Red chilly powder…………………………………………………..10 gms
Turmeric powder……………………………………………………10 gms
Kasoori methi ……………………………………………………….20 gms
Butter ………………………………………………………………….50 gms
Salt…………………………………………………………..….. as per taste
Refined oil………………………………………………………...…….50ml
Fresh Cream…………………………………………………………..100ml

PREPRATION

For kofta
1.Mash all the ingredients together to make soft dough and divide it into equal portions.
2. Roll them into smooth balls ,coat with corn flour and deep fry in hot oil till golden brown.

For gravy
1. Heat oil in a pan ,add cardamom and ginger garlic paste sauté for a minute ,now add chilly powder, turmeric powder, cashew nut paste and onion puree, cook it for few minutes.
2.Add tomato puree and cook ,till gravy leaves the oil.
3.Add butter ,cream and kasoori methi finish garnishing it with coriander leaves.
4.Pour the gravy over the kofta just before serving.

INGREDIENTS
Garlic ………………………………………………………………...........……….. 2-3 cloves
Fish………………………………………………………………….........................………1 kg.
Onion………………………………………………………………………...............……….1 big
Yellow mustard Seeds………………………………………………………..........…….3 tbsp
Ginger ……………………………………………………………………………2-3 small pieces
Red Chili…………………………………………………………………..............………….2-3
Red chili powder……………………………………………………………………..1/4 tbsp
Coriander powder………………………………………………………………………2 tbsp
Turmeric powder……………………………………………………………………….2 tbsp
Cumin …………………………………………………………………………………………1 tbsp
Tomato ………………………………………………………………………………3 small size
Coriander leaf ………………………………………………………………...........….1/4 cup
Salt…………………………………………………………..……………………… as per taste
Mustard oil…………………………………………………………………………..250 ml.

PREPRATION
1.Wash the fish very clearfully,and then mix 1 tbsp turmeric powder and salt(to taste) in it and leave it for ½ hr. for soaking.
2. Make a paste for curry of ginger ,garlic, tomato , onion , mustard in a grinder .
3. Now fry all pieces of fish deep frying pan, in mustard oil (cook on low heat)
4. Heat 1-2 tbsp of oil in a pan , and add red chili, cumin in it ,and stir for 2 minute ,then add paste in it
5.Add Coriander powder, turmeric powder ,salt ,red chili powder and stir it for 10-12 minutes on low heat .
6.Now add 5 cup of water and boil.
7. Add fried fish and cook it for 5 minutes more.
8. Garnish the fish curry with coriander leaf, serve it with rice.

INGREDIENTS
Garlic ……………………………………………………………………….. 2-3 cloves
Mushrooms ………………………………………………………………….………6-8
Onion…………………………………………………………………………….......….1
Vegetable Stock…………………………………………………………….4-5 cups
Ajinomoto………………………………………………………………………1/4 tbsp
Peppercorn(crushed)………………………………………………………1/4 tbsp
Salt…………………………………………………………..…………… as per taste
Snow Peas…………………………………………………………………......….8-10
Red Capsicum………………………………………………….......1 medium size
Carrots…………………………………………………….........…..1 medium size
Celrey……………………………………………………………...................1 stack
Bean sprouts………………………………………………………….........1/2 cups
Lemon Juice(optional)…………………………………………….........1/2 tbsp
Cabbage……………………………………………………………............…1 small

PREPRATION
1.Wash,peel and cut carrot into two lengthways. Cut it further into thin slices. wash ,trim and diagonally slice celery.
2. Wash ,trim and dice cabbage into one inch sized pieces. . Wash ,trim and slice onion. Wash ,halve ,deseed and cut red capsicum into one inch sized pieces , . Wash ,string and cut snow peas into two.
3.Peel and crush the garlic . . Wash ,trim and slice the mushrooms.
4.Heat vegetable stock in a pan, add garlic and bring to boil .add mushrooms ,carrot,cabbage,capsicum ,peas, onion and cook for 2-3 minutes.\
5. Now add ajinomoto ,peppercorn ,salt and bean sprouts.
6.stir in lemon juice and serve hot

INGREDIENTS
Garlic cloves……………………………………………………………………….. 1/2 Cup
Chicken stock …………………………………………………………………………4 Cups
Onion……………………………………………………………………………….1( chopped)
Plain flour…………………………………………………………………………….…1 tbsp
Butter………………………………………………………………………………………1 tbsp
Cheese ……………………………………………………………………………..1/4( Grated)
Pepper………………………………………………………………………….…. as per taste
Salt…………………………………………………………..……………….…… as per taste

PREPRATION
1.First of all , peel and cut the garlic ,chopped the onion.
2.Now heat the butter in a pan and add garlic & onion in it.
3. Fry it ,till it become light brown in color .
4.Add plain flour in it ,and continue fry for 4-5 minutes.
5. Now add chicken stock and boil
6.Add salt and pepper in this soup.
7. Cook it on low heat for ½ hr.(approx).
8.Serve it hot with the garnishing of cheese

INGREDIENTS
French beans…………………………………………………1/2cup
Green peas…………………………………………………...1/2cup
Carrots………………………………………………………..1/2cup
Onion……………………………………………………………...1
Butter…………………………………………………………..1 tbsp
Milk………………………………………………………….…2 cup
Plain flour……………………………………………….…1 ½ tbsp
Water…………………………………………………….……4cups
Salt …………………………………………………… ….to taste

PREPRATION
1.In a frying pan , heat the butter and fry the onion for a minute.
2.Then add the vegetable and fry it for two – three minutes
3.Add the water and cook till vegetables are soft.
4.Then add the milk.
5. Now Mix the flour and water and add it into the soup.
6. Add salt (to taste) in the soup & Boil it for sometime ,and serve it hot.

INGREDIENTS
Mashrooms...................................................4/5
Carrots.......................................1 Medium Size
Spinach.............................................8/10 Leaves
Capsium....................................1/2 Medium size
Red chilly Whole..............................................1
Oil.............................................................1 Tbsp
Vegetable stock.........................................4-5 Cups
Noodles ..................................................1/2 Small Packet
ajinomoto..................................................1/4 Tbsp
White Peper Powder...................................1/4 Tbsp
salt.............................................................To Taste
Vineger........................................................1 Tbsp
Garlic.............................................2-3 Cloves

Prepration:-
1. Clean wash trim and finely slice mushrooms ,peel ,wash and cut the carrote into julienne.
2.Wash , trim finely shred spnich leaves.Wash Deseeds & cut capsicum into julienne.
3.Peel and crush garlic ,wash remove stem,deseeds whole red chilli.
4.Heat oil in a pan ,add garlic and stir fry ,then add mashrooms ,carrot and capsicum and stir fry for 2 minutes .now add red chilli and immediately stir in stock.
5. Bring to boil, and add noodles,reduce heat and simmer for 3-4 minutes ,stirring occasionally.
6.Add ajinomoto ,pepperand salt,stir in vineger add spinich leaves ,simmer for a minute and serve hot