Ingredients:
Chicken………………………………………1 kg

Ginger & Garlic paste …………….....…1 1/2tbsp

Green chilli paste……………..……....…1 tbsp
Turmeric powder………………..…….….1/2 tbsp

Yogurt ………………………………………………..... 1/2 Cup

Red chilli powder …………………………….…...... 1 tbsp

Tandoori chicken Masala ………………………... 1 tbsp

Lemon juice ………………………………………........2 tbsp
Chaat masala ……………………………………………1 tbsp

Vegetable oil

Salt to taste

Preparation:
1.Clean the chicken,with a knife or fork ,make small cuts all over .
2. Prepare a mixture of salt ,red chilli powder and lemon juice, apply this mixture to all over the chicken and marinate it for ½ hr.
3. After ½ hr. coat the Chechen with the mixture of yogurt ,ginger-garlic paste, tandoori chicken masala ,green chilli paste and turmeric powder ,and marinate it for 4-5 hours
5.After five hrs. of marinate. Apply littile vegetale oil over the checken with help of a brush. Then put it in a grill and cook for approx 20-22 minutes or until it fully cooked .
6. Sprinkle chaat masala powder and few drops of lemon juice ,now Tandoori Chicken are ready to serve !

Ingredients:
Vermicelli………………………….……………......1 packet
Milk………………………………………….............1 liter
Sugar………………………………………......….…1cup
Whole cardamom pods………………………...20 cloves
Cardamom powder……………………………..1/2 tsp
Slivered almond, cashews and pistachios…..1 cup
Fresh cream…………………………………….....1/2 cup
Saffron strands………………………………......1/2 tsp
Charoli nuts…………………………………….....3 tsp
Light brown raisins………………………….….1/2 cup
Rose water…………………………………….......1/2 tsp
Butter ……………………………………………....1 tsp

Preparation

1.Fry the vermicelli in the butter until well browned but not burnt. , Fry on low heat until all the butter is dried.

2. Add in 1/4 cup sugar and fry again.

3. Add in the whole milk cup by cup, stirring constantly, and bring to boil.

4. Add in the raisins, whole cardamom, and 1/2 cup slivered almonds, cashews and pistachios, and the remaining sugar.

5. Reduce the heat and thicken the korma to three-strand consistency, letting the milk boil until it is halved.

6 The vermicelli must be very soft by now. Quickly add in the rose water, charoli and fresh cream and let simmer covered for 10 minutes.

7. Garnish with the saffron strands and powdered cardamom, and serve it

Ingredients

Milk……………………………..1 liter

Maida …………………………1/4 cup

Suji……………………………..1/4cup

Ghee………………………………..1/4cup

Preparation

1.First ,boil the milk till it reduce to 50% in its quantity.

2.Rost the suji till light brown.

3.Add to the milk along with maida ,there should be no lumps.it should be a smooth pouring consistency.

4.Now, heat the ghee .Take a batter in a glass ,pour in a circular movements into the ghee to form a small pan cake,turn over.take care that it does not become crisp and hard.

5.Make a sugar syrup of one thread consistency. dip the malpua's in the syrup and lay out on a plate.

Ingredients:

Singhare ka atta ………………………1/2 cup
Khoya……………………………………..1/2cup
Sugar………………………………………1/2 cup
Chotti elaichi powder……………..…1tbsp
Ghee…………………………..........……2tbsp
Water……………………………........….1/2cup

Preparation:
1.Stir-fry the atta in the ghee over low flame, till the atta darkens a bit.
2.Transfer it to another pan and stir-fry the khoya in this pan till it becomes of uniform consistency and looks a bit fried.
3.Mix the atta and the Chotti elaichi powder and set aside to cool.
4.Dissolve sugar into the water over low flame, when dissolved, increase the flame and bring to a boil, letting the syrup cook till thick.
5.Remove pan from the flame and mix immediately into the cooled mixture, stirring continuously , to mix well.
6.Transfer onto the greased plate, level it and allow to cool. When cool and set, cut into pieces, using a sharp greased knife.

Ingredients:

Makhanas ………………………........….100gms
Ghee…………………………………......…1tbsp.
milk …………………………………….…..5 cups
sugar…………………………………………4tbsp. or to taste
shredded almonds……………………….1tbsp
grated pistachios ………………………..1tbsp
chotti elaichi (crushed) ……………….1tbsp

Preparation:
1.Cut makhanas into halves and put it in a saucepan along with ghee.
2.Fry over a low heat for about 5 minutes.
3.Add milk and sugar and stir well.
4.Leave to simmer for about 1 hour, until milk reduces to half and of a creamy consistency.
5.During this period stir from time to time so that milk does not sticks to the bottom of pan.
6.Now add almonds and pistachios and leave for further 10 minutes
7.Sprinkle crushed cardamom.
8.Serve hot or cold, as you wish

Sabudana ka Kheer
Sabudana……………………………1cup
Sugar………………………………….11/2 cup
Milk ……………………………………1liter
Choti elaichi ……………………………3-4
saffron threads…………………….1 pinch

Preparation:
1.Wash saboodana and drain excess water & Soak sabudana in water for 15 minutes.
2.In a heavy pan, boil milk with sugar and elaichi seeds and add sabudana after draining out the water.
3.Boil on medium flame until saudana becomes translucent and swollen.
4.Soak saffron threads in 1tbsp. cold water for 10 minutes, squeeze the color from the threads and add this water to the milk.
5. Serve it hot or cold as you wish

Ingredients:

Sabudana……………….............……2cup

Potato………………………….............1

Green chilies…………………….........3-4

Lemon juice (optional)………………1tbsp

Ginger (optional)………………….... 1 small piece

Peanut powder………………………..1/2 cup

Sugar…………………………………….2-3 tbsp

Oil…………………………………………1tbsp

Cumin seeds……………………………2tbsp

Coriander leaves for garnishing

Salt to taste

Preparation:

1.Soak sabudana in water. Drain the water and keep it aside for half an hour to one hour

2.Now add peanut powder, salt, sugar and lemon juice and mix.

3.Cut green chilies into small pieces and grate ginger.

4.Heat oil or ghee in a pan.

5.Add cumin seeds, potato pieces and chilies.

6.As soon as potatoes are tender, add sabudana and stir.

7.Cook uncovered for sometime and keep mixing so that sabudana will not stick to the bottom.

8.Garnish with coriander leaves and Serve hot.

Ingredients :
Milk…………………………………………...1liter
Sugar………………………………………....1/2cup
Rice(washed, Soaked in water)……..1/2 cup
Dry Fruits(Chopped)……………………1/4cup
Chotti eliachi(crushed Seeds)………1/2tbsp

Preparation:
1. Put milk in a large pan to boil, add rice when milk starts boiling.
2. Stir it to bring to boil. Add sugar, simmer till rice is fully cooked.
3. Now add dry fruits & in this mixture & stir it .

4. Remove the pan from flame, garnish it Chotti eliachi powder

5.Serve very hot or chilled ,as you wish

Ingredients :
Besan………………..........……. 500 gm
Chotti elaichi(powderd)……..1tbsp
Ghee…………………………...…..250gm
Sugar……………………………....500gm

Preparation :
1.Heat the ghee in a pan until it reach its maxmum temperature and then reduce the flame to low .
2. Now add besan in the ghee ,and fry until it golden in color.
3.Remove the pan from the flame ,and after 2-3 minute add the sugar (grounded) & elaichi in this besan.
4. Now take some ghee in your palms to greasing it,and make balls of the mixture , when this mixture is littile bit cooled
5. Let it cool ,and then serve it

Ingredients :

White gram dal…………… 500gm

Water …………………………… 1litre

Sugar………………………………… 1kg

refined oil (ghee)………….. 1kg

colour (orange) ……………………5 drops

Salt ( to taste )

Preparation :

1. With little water , grind the white gram dal.
2.Mix salt in it and make a smooth batter of semi-thick consistency.
3.for sugar syrup, Heat sugar in a pan and add water into it.add yellow color in it,when syrup become thik remove it from gas

4. Heat oil or ghee in a thick bottom pan, Squeeze the prepared batter into the oil or ghee through a thin layered cloth. first make three circle and a flower shape on top.
5. When it is done ,remove the jalebi from oil. Allow oil to drain.6. Put the jalebis into the warm sugar syrup.
7. Take out jalebi from the sugar syrup after about 13-15 minutes and serve it hot.

Ingredients:
Milk …………………… 2 litres
Sugar…………………… 1 cup
Citric acid……………….10drops
Nuts (chopped) to garnish
silver vark( for decoration)

Note: dissolve the citric acid in a cup of water

Preparation:
1.Boil 1 liter of milk
2.when it start boiling ,add the citric acid solution in it.
3.Now remove it from the gas ,and when the chenna settles, sieve it through muslin cloth and press out excess water
4.Pour the remaining milk in a heavy pan and boil to half
5.Add chenna and boil. Stir it continuously till the mixture thickens
6.Add sugar and continue to boil.
7 Remove it from gas when it appears like a soft lump
8.Set in a tray, garnish with verk , sprinkle the chopped dry nuts
9.cut it into pieces and serve it

Ingredients :
Cashew powder(finely grounded)………2 cups
Milk………………………………………...........1/4cup
Sugar……………………………………………..3/4 cup
silver vark( for decoration)

Preparation :
1.Fist of all ,heat milk in a big pan and add sugar.
2. Remove it form the flame,when it starts bubbling
3.Now,Add cashew powder little at a time. Mix well making a thick form.
4. Pour the mix on a thali.
5. Spread it with your palms for making thin burfi. & then put verk on it
6. Before cutting it in burfi shape , let it cool completely
7.Now you can serve it

Ingredients:
Sabudana ………………………………………………………...................1cup
Potato, Boiled, peeled and mashed………………………..............…1 medium
Peanuts, Roasted, skinned and crushed coarsely…………………1/2 cup
Green chillies, crushed………………………………………............….4-5
Sendha namak(rock salt)………………………………………………….to taste
Lemon juice (optional)………………………………………………..1/2tbsp
Oil to fry
Preparation:
1.Wash sabudana and drain excess water.
2.Soak for 1 hour. Loosen and sprinkle 1/2 cup water. Keep aside for 2-3 hours. Loosen and remove any lumps.
3.Now ,Add all ingredients except oil, mix well.
4.Make pattie shapped rounds (flat) with moist hands.
5.Deep fry in hot oil on medium flame.
6.Turn the side and fry till golden brown and crisp.and serve it hot