Ingredients:

• Wheat    – 150 grams
• Young lamb/goat meat    – 100 grams
• Ginger garlic Paste    – 2 Spoons
• Green Mirchi    – 5
• Curd    – 1/2 cup
• Poppy Seeds    – 1 Spoon
• Cashewnuts    – 10
• Pista    – 25 gms
• Garam Masala    – 1/2 Spoon
• Mint    – 1/2 Bunch
• Cilantro    – 1/2 Bunch
• Onion    – small one
• Lemon    – one
• Salt 

Method: 

1. Wash wheat and soak it in water for 15 minutes
2. Drain the water and put it mixer do a couple rounds
3. Remove the wheat covers
4. Now put this back in Mixer and grind it.
5. Put a liter water in cooker and put the  grind wheat and cook it until it is soft
6. In another bowl, cook mutton, ginger garlic, green chillies, curd, poppy seed, cashed mix
7. Add mint, cilantro and mix the cooked wheat  
8. Put this in mixer and grind it soft
9. Once again cook the paste
10. Add salt to taste
11. To get good flavour, add garam masala. Add Pista to the mix.
12. Fry Onion pieces till they are brown.

Ingredients:

• Curry leaves    –    1 Pocket
• Tamarind        –    As needed
• Red dry mirchi    – as needed
• Coriander        – 1/2 Spoon
• Fenugreek    – 1 to 10
• Garlic    –    2 cloves
• Hing
• Oil to Fry
• Salt

Method:

1. Soak the tamarind in water
2. In a pan put some oil and then put the 1 to 4 things in the pan and roast after sometime put the curry leaves and roast it
3. Take the pulp of tamarind and then grind all the stuff along with salt and then put the tadka with fenugreek and hing. 

Ingredients:

• Tomato Sauce    – 1.5 cups
• Pasta Penne    – Boil for 6 minutes and keep aside
• Bell pepper    – 1 red
• Squash    – 1 green
• Zucchini    –    1 Yellow
• Onion    – 1 yellow
• Mushrooms    – Cramini mushrooms    7-8
• Fontina Cheese    – Handful
• Smoked Mozzarella    – Handful
• Salt & Pepper    – 1 spoon
• Butter    – 1 spoon
• Olive Oil    
• Parmesan cheese
• Green Peas    – 2 handful
• Herbs – Fennel Seed, Rosemary, Sage,Oregano and Lavender

Method:

1. Pre-heat oven for 450 Degrees
2. In the baking sheet, put first five veggies from the above list and add salt, pepper and drizzle with olive oil and herbs. Mix well and let it cook for 15 minutes.
3. Cook the Penne Pasta for 6 minutes. 
4. Now grate the cheeses and keep it aside
5. Now in the pasta bowl, put the tomato sauce, Mozzarella, Fontina cheese, green peas and now put the baked veggies and toss everything together.
6. Now grease the baking pan and put everything in the pan. Now sprinkle the Parmesan cheese handful and add one spoon butter sprinkle on the stuff
7. Now bake it on 450 degrees for 25 minutes and the Baked Veggie Pasta is ready.

Ingredients: 

• Mint leaves    – 1.5cups(Wash and lay it dry)
• Zeera    – 1 Spon
• Coriander Seeds    – 1 Spoon
• Chana Dal    – 2 Spoons
• Urd Dal    – 2 Spoons
• Pepper    – 1/4 Spoon(4 or 5 seeds)
• Red dry chillies    – 9
• Tamarind    – 1/2 Small lemon size
• Garlic    – 1 Big clove
• Salt
• Oil 

Method:

1. Roast everything(separately)
2. You need to put little oil while Roasting mint leaves and Red dry chillies
3. Now put the garlic, tamarind and salt
4. Now grind everything and keep that in air tight bottle.

• Vanilla Cake or Sponge Cake
• Vanilla Ice Cream
• Mango Puree
• Tossed Walnuts(Sugar Coated)

1. Ina bowl put the vanilla cake as a layer
2. On top of it, put the soften ice cream layer and keep it in Fridge. After it settle for sometime, pour the Mango Puree and Spread it evenly and put that in Fridge again.
3. Put the tossed walnuts and it is ready to serve.

Ingredients:

• Red Capsicum – 1 Cut into small pieces
• Tomato – 1 Cut into small pieces
• Green Chillies – 10
• Zeera – 1/4 Spoon
• Salt & Oil
• Cilantro –  Handful
• Oil to Fry
• Tamarind – 1/2 Lemon Size
• Hing – Pinch
• Pop Seed – 1 tea spoon
• Curry Leaves – 10

Method:

1. First Fry the Zeera & Green Chillies and keep them aside. 
2. Then fry the Capcicum, Tomatos and Tamarind.
3. Now Grind everything with Cilantro coarsely and Put Tadka with Curry leaves and hing. 

Ingredients:

• Ground Chicken    – 1 lbs (Grind with Italian spices)
• Bell pepper Green – 1
• Onion    – 1/2
• Green Chillies    – 1
• Italian Spices    – 1 Spoon
• Basil Powder – 1/2 Spoon
• Garlic    – 2 cloves
• Red Chillies Powder – 1/2 Spoon
• Butter    – 1 Spoon
• Olive Oil
• Salt and Pepper
• Tomato whole can – 20 Ozs – 1
• Heavy milk    – 1/4 cup
• Parsley(Italian)     – 1 Hand fulls
• Parmesan Cheese
• Rigatoni Pasta    – 1 cup

Method:

1. Boil the Pasta and keep it aside
2. Grind the chicken with salt and Italian spices
3. Now in a pan put one spoon butter and olive oil and once it is heated Chicken mixture and fry it till it become brown
4. Now put the 1/2 spoon Italian spices and basil powder and mix it well
5. Now put the onion and green chillies and fry them till they become brown and then put the bell pepper, salt, pepper, red chillies powder and fry after some time
6. put the garlic pieces after the bell pepper.
7. Put the tomato stuff and mix it very well
8. Now let it cook for some time and then put the milk.
9. After it is cooked for some time, put the Rigatoni pasta and mix it very well.
10. Put the parmesan cheese and parsley and mix it well.

Ingredients:

• Chicken – Boneless – 1 lb
• Ginger Garlic Paste – 2 Spoons
• Lemon Juice  – 2 Spoons
• Coriander Powder  – 2 Spoons
• Jeera Powder        – 2 Spoons
• Garam masala    – 2 Spoons
• Curd    – 1/2 Cup
• Onion – 1
• Salt 

Method:

1. Prepare the chicken by rSoaking Skewers in Water.
2. Graind onion, ginger, garlic lemon juice & spices in mixer.
3. Coat chicken in mixture from above and marinate overnight.
4. Thread chicken on Skewers and grill under a hot grill or fry in a large well creased pan till chicken is well cooked.

Ingredients:

• Ground Lamb(Keema),
• Bell Peppers(Red, Green & Yellow – one each)
• Fennel Root
• Masala for kofta.
• Ginger Garlic Paste 2 spoons
• Red Chilly Powder 1 Spoon
• Cinnamon Powder qtr spoon
• Cloves powder 1/4 Spoon
• Turmeric 1/4 Spoon
• Salt to taste(1/4 Spoon)
• Oil to fry

Method:

1. Mix Masala with Ground meat and make small balls and cook it in steam cooker for 2 wistles
2. Cut all the veggies in same length and fry them.
3. Put the cooked Kofta’s in the pan as the fried veggies and fry them for 10 minutes till Kofta’s become Brown.
4. Garnish it with Cilantro…

Ingredients:

• Minced meat – 500 grams
• Eggs – 2 beaten
• Ginger/Garlic Paste – 2 Spoon
• Green Chillies    – 5 ground to paste
• Red Chilli Powder    – 2 Spoons
• Turmeric Powder    – 1/4 Spoon
• Garam masala powder    – 1/2 Spoon
• Coriander Leaves    – Finely Chopped – a hand full
• Onion – 1 finely chopped
• Gram Flour    – 3 Tbl Spoons
• Salt to taste
• Oil – for brushing the Kabobs 

Method:

1. Clean and wash the minced meat.
2. Add chopped onion, gram flour, green chillie paste, ginger/garlic paste, Powder masalas, chillie powder, turmeric powder, Coriander leaves & salt.
3. Mix well and marinate for 2 to 3 hours in the refrigerator.
4. Just before making the Kabobs add the beaten eggs and mix well
5. Pre-heat the oven to 350 degrees for five minutes.
6. Grease the skewers well with oil.
7. Put the meat mixture on the skewers and gently press into Sausage like shapes.
8. Cook these kabobs for 50-60 minutes at 280 degrees.
9. Keep turning the skewers about 4 to 5 times, brushing the kebabs are cooked from inside and golden from outside.
10. Remove from skewers gently and serve hot with onion, cucumber and coriander mint chutney.
11.  Minced chicken or mutton skinless & boneless.