Gajar Halwa

Ingredients
1. 1 kg Carrots
2. 1 litre Milk
3. 1 teaspoon Cardamom seeds
4. 3/4 cup Water
5. 3 tablespoons Ghee
6. 2 tablespoons Raisins
7. 2 tablespoons Almonds
8. 2 tablespoons Pistachios
9. 450 grams Sugar

Steps
1. Wash carrots throughly and grate the carrots.
2. Soak the raisins in water for 30 minutes.
3. Blanch and shred the nuts.
4. Starts boiling water and add grated carrots.
5. Cook for some times around 10 minutes.
6. Add milk
7. Cook on slow flame and stirring occasionally.
8. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
9. Add ghee and simmer for 5 minutes.
10. Add chunks of crushed cardamoms and raisins.
11. Now serve and hot or let it be cool down to serve in dish.
12. Garnish almonds and pistachio
13. Serve cold, hot or at room temperature.

OAT & Raisin Cookies

Ingredients
1. Butter 4 tablespoon
2. Sugar(Castor) 1/2 cup
3. Egg(beaten) 1
4. Flour 1/2 cup
5. Salt 1/2 teaspoon
6. Baking Powder 1/2 teaspoon
7. Oats 2 cups
8. Raisins 3/4 cup
9. Sesame seeds 2 tablespoon

Steps
1. Lightly grease 2 cookie sheets.
2. In a large bowl cream together the butter and sugar until light and fluffy
3..Add beaten egg and combine with above mixture.
4. Add flour, salt and baking powder into mixture.
5. Add oats, raisins and sesame seds to the mixture and mix.
6. Place spoonfuls of the mixture well apart(to allow spreading during baking) on the prepared cookie sheets and flatten them slightly with back of spoon.
7. Bake cookies in a preheated oven at 180C for 15 minutes.
8. Let cookies cool slightly on the cookie sheets.
9. Tranfer to wire rack and cool completely before serving.
10. Make 10 cookies.

Bengali Sandesh

Ingredients
1. 1 1/2(3 lb) litres whole milk
2. juice of one lemon
3. 3/4 cup water
4. 4-6 tablespoon sugar
5. chopped nuts or silver foil for decoration
6. 2 small green elachi powdered

Steps
1. Boil the milk
2. When starts to boil add the water and the lemon juice
3. when milk curdles take off fire
4. strain the paneer and wash it underrunning water
5. let all water starin out
6. In a non stick pan put paneer and sugar
7. cook on slow fire for about 5 mins
8. check that mixture does not stick to spoon
9. add the elachi powder
10. make small round decorate with nuts and silver foils in
11. server cool as desert.

Corn Fritters

Ingredients
1. 2 Eggs
2. 1 cup milk
3. 1 teaspoon baking powder
4. 2 cups flour
5. 1 teaspoon salt
6. 1 teaspoon sugar
7. 1/4 teaspoon sugar
8. 200 gms sweet corn kernels
9. oil for deep frying

Steps
1. Mix all the ingredients
2. heat oil in pan.
3. drop from spoon into hot oil.
4. fry till golden
5. serve with hot and sweet sauce.

Curd Chicken

Ingredients
1. 800 gms chicken
2. 1 whole garlic crushed to paste
3. 3 teaspoon kashmiri red chilli powder
4. 300 gms curd
5. 4 large onions finely sliced
6. 1 cup cooking medium
7. salt and sugar as per taste

Steps
1. First season the chicken with salt, garlic paste and curd
2. Keep aside for 1/2 hour heat oil in pan and deep fry sliced onion till golden brown3.
3. In the oil add the sugar, let it change colur.
4. Now add the chilli powder
5. Stir well and cook for sometime.
6. Add half the fried onions.
7. Cook on medium heat till well cooked.
8. Serve garnished with the golden fried onions.
9. Tastes best with hot bread.

Marinade

Ingredients
4 Lemons
One orange
1 teaspoon lemon zest
1 teaspoon orange zest
4 garlic pieces
Salt as per taste
1 teaspoon red pepper powder
Fresh herbs (parsley, basil, chives)
1/4 cup light olive oil

Steps
1. Cut lemon, Orange in pieces.
2. Squeeze juice into a mixing bowl.
3. Chop garlic and put into bowl with lemon and orange zest, salt and herbs, pepper powder, oil.
4. Toss in some lemon and orange pieces.
5. Pour on choice of food and marinade in by refrigerating 1 hours for sea food and 2 hour for chicken.
6. Cook the food by grilling and serve.

Tandoori Chicken

Ingredients
1. 6 lbs of Chicken, approx 30 pieces (skinless)
2. Lemone pieces for garnish
3. Oil(refined vegetable or canola)
4. 2 tablespoon Garam Masala/Spices
5. 1 tablespoon Tumeric
6. 1 tablespoon Ground Coriander
7. 4 tablespoon Paprika
8. 2 tablespoon Ground Dried Fenugreek Leaves
9. 2 tablespoon ground cumin
10 Half tablespoon red chili powder
11. 5-6 garlic cloves, finely minced
12 1 piece of ginger, peeled and finely minced (about 1½ inches in length)
13 3 cups of plain yogurt
14. 2 small green chilies, finely minced
15 1 Lemon Juice
16 3 tablespoon tandoori paste OR 4 tablespoon tandoori masala powder (given below)
17 Take Salt and Pepper to taste

Steps
Whisk together the marinade ingredients until smooth and add the chicken wings. Mix well to coat the chicken wings evenly, a plastic zip bag works well (and no messy clean up) and refrigerate. I highly recommend marinating the chicken overnight, the longer the better. I have marinated my tandoori chicken for up to 2 days and it is crazy delicious! But if time is an issue, than at least 5-6 hours of marinating will work in a pinch.

Remove the chicken wings and remove any excess marinade before cooking, discard the marinade. This recipe works best on a grill but can also be done in the oven. If you are grilling the chicken on a grill or barbeque, grill on medium high until fully cooked. The chicken should be browned on the outside but deliciously tender on the inside.

If you are using an oven, preheat the oven to 400 degrees F. On a foil lined baking sheet (sprayed lightly with cooking spray), place your chicken wings in a single even layer and drizzle very lightly with oil. Bake for 10-12 minutes, turn the wings over and cook for another 10 minutes. Check to make sure the chicken is fully cooked through; it should be evenly browned on the outside but juicy and tender on the inside. Squeeze fresh lemon juice on top and garnish with extra lemon wedges. This can be served with a cool and refreshing yogurt dip (yogurt with either finely chopped fresh cilantro leaves or finely chopped fresh mint leaves).

Paneer Tikka

Ingredients
1. 250 grams Fresh Paneer.
2. 2 capsicum/green pepper.
3. 100grams yoghurt
4. 2 spoons lemon juice
5. 3 tomatoes
6. 2 onions
7. Cumin powderSalt
8. Ginger - 1" grated
9. Garlic - 1/2 (crushed)
10. Red chilli powder

Steps
1. Cut the Paneer into 1/2 inch cubes.
2. Mix the yoghurt, lemon juice, ginger garlic paste, chilli ,cumin powder and salt to taste.
3. Put paneer into the mixture carefully to cover them with yoghurt nicely.
4. Keep for 30 minutes to merinate.
5. Cut capsicum/pepper into square pieces.
6. Cut tomatoes and onions into thick slices.
7. Arrange them into skewer one by one and grill for 10 minutes.
8. Serve with sauces.

Gulab Jamun

Ingreidents
1. 8 tablespoons full cream milk powder
2. 3 tablespoons self-rasing flour
3. 1/4 teaspoon bicarbonate of soda
4. 1/4 teaspoon ground cardamom
5. 1 tablespoon clarified butter run in
6. 3 tablespoons water add sufficient to form pliable dough
7. oil
8. syrup 11. 2 cups white sugar Heat until sugar dissolves
9 2. 4 cups water
10. 5 cardamom pods bruise
11. 2 tablespoons rose water Add, cool completely.

Steps
1. Knead flour into large bowlMold into balls in size of small marbles.
2. Fry slowly in hot oil until they turn the colour of unblanched almonds.
3. Drain on absorbent paper.
4. Simmer gulab jamuns in syrup for some time until they are doubled in size, soft and spongy.
5. Serve hot or allow to cool .