Place a heavy pan on low flame and put gulkand into it.
You can even add 4-5 fresh red-rose petals to it.
Stir gently for a while and when you see soft lumps form, remove from the flame and leave it aside to cool.
Now mash the khoya with your hand.
Apply some ghee to grease your palms and mash the khoya well so it becomes soft and smooth.
Add powdered sugar and mix it well.
Put the mixture in a large non-stick pan, add 2 tbsp ghee and heat it on high flame for 2-3 minutes.
Now heat it on low flame, stirring continuously.
Once you see it take a light-brown color and the ghee starts separating at the edges of the pan, remove from flame.
The sugar will leave water, so the mava consistency should be thick yet granular and soft. If you think it is too dry, add 2 more tbsp ghee to it.
Now add cardamom powder and mix well.
Take a small portion of the mixture, around 1/4th, in another pan, add the gulkand to it and stir to make a red-colored mawa mixture.
Now keep the 2 mixtures separate and allow it to cool till you can manage it with your hands without scalding your skin.
Take half of the white mixture and spread it on a greased plate with edges.
Then spread the red gulkand mixture on top of it, and put a third layer of the white mixture right on the top.
Garnish with slivered almonds or pistachios and silver varakh.
Once the mithai sets a little, make small bite-sized squares using a blunt knife, then set it into the refrigerator for about 10 mins.
Remove from the fridge, cut the sqaures and remove them from the plate and store them in an air-tight container.
You can preserve this sweet for 4 to 5 days in the fridge.

3 cups – water
2 cups – sugar
1 cup – semolina
1 cup – ghee
1 cup – milk
banana/pineapple/mango – your choice

Method:

Boil water in a pan and add sugar
Let it dissolve.
Strain and keep aside.
In a kadai, heat ghee and add semolina and fry
When it starts to give out a good fried semolina fragrance, add milk.
Continue frying on a low flame
Add cut fruit (any one of them at a time) and sugar solution.
Yellow or Kesar color can be added according to the choice of fruit.
Raisins and cashew nuts can be added at this point, if required.
Continue boiling this mixture on medium flame till it hardens.
Turn off the flame and add powdered cardamom.
Mix well and decorate with dried fruits.

Method:

Remove the kernels from the ears of corn. Then, get started by cooking the garlic and onions first. Add a good splash of olive oil to a large nonstick pan on medium high heat and add the diced onion and minced garlic, and cook those until they start to soften.

Next, add the deseeded and diced red pepper half and the 5 ounces of sliced shiitake mushrooms and cook until the mushrooms soften.

Then add the finely minced ginger and the fresh corn.

Leave the heat on medium high the whole time, and after the corn has cooked for about 3-4 minutes, add the baby spinach.

Add the spinach a handful or two at a time and let it wilt into the mix and then season it with salt and pepper.

6 inch or 12 inch – pizza base

For topping:

2 – onions (cut into long pieces)
3 – capsicums (cut into small and long pieces)
1 cup – cabbage (cut into small)
2 tbsp – amul butter
1 cup – amul cheese, grated
tomato sauce
red chilli powder
jeera powder
dhaniya powder
salt to taste

Method

For Topping:

Step 1:
1. Take a pan, put butter in it, and then add cut onions fry till transparent.
2. Add capsicums and fry for 7 mins.
3. Add cabbage, half teaspoon salt and cover
4. Keep stirring in between
5. When everything is almost cooked, add red chilli powder, jeera powder, dhaniya powder and salt (if required)
6. Your masala is ready.

Step 2:

1. Take pizza base, spread butter all over it evenly, both the sides and edges too
2. Heat a tava on a low flame.
3. Put the upper base on tava.
4. Heat it till it turns golden in colour
5. Turn over it, spread tomato sauce over it, spread your masala.
6. Cover the pizza with grated cheese and close the lid for 1 mins.

1 kg. chicken breast, skinless and boneless
3 tsp. corn oil
4 tsp. cornflour
3 medium onions, chopped
1 large zucchini, sliced
1 large carrot, finely sliced
A½ cup baby corn
2 cups bean sprouts
250 gms. snowpeas, cut diagonally into halves

Marinade:

A½ cup soya sauce
2 tbsp. grated fresh ginger
2 tbsp. teriyaki sauce
2 tbsp. sugarfree powder
4 cloves garlic, crushed
2 tbsp. basil (tulsi) leaves

Method

Mix together all ingredients for the marinade in a bowl.
Add chicken.
Mix well.
Cover the bowl with clingfilm and refrigerate overnight.
Remove the chicken from the marinade.
Reserve the marinade.
Heat a non-stick pan, add the chicken and cook until the chicken is well browned all over.
Arrange the chicken on a wire rack and bake in a moderately hot oven for about 25 mins. or until cooked.
Slice the chicken breasts diagonally.
Heat oil in a non-stick wok.
Add onion, baby corn, zucchini and carrot.
Stir fry over high heat until cooked.
Blend cornflour with reserved marinade and enough water to make 2 cups of liquid.
Add to the wok alongwith the bean sprouts and snow peas.
Stir and cook until the sauce boils and thickens a little.
Add the chicken to the stir-fried vegetables.
Mix and serve hot.

Method

Heat oil in a wok/pan.
Add the ingredients listed one by one, in the same order.
Stir fry for 2-3 minutes until the prawns turn opaque.
Garnish with chopped spring onions and ready to serve.

Method

Pressure cook the vegetables (carrot, cabbage, beans, cauliflower, potatoes) up to 4 to 5 whistles.
In the frying pan, add some butter and oil and fry the onion and garlic till it turns light brown in colour.
Add tomatoes, capsicum, salt and turmeric power. Fry for 5 minutes.
Mash the cooked vegetables and add to frying pan.
Add cumin and coriander powder, mix well with the onion, capsicum and tomatoes.
Add half a glass of water if the masala is too thick.
After 5 minutes, add the pav bhaji masala and mix well and cook covered for 2 to 3 mins.
Garnish with the coriander leaves and serve.
Heat the pav and servet hot with lemon and onion.

1. Put enough water in flour to make a soft dough.
2. Set aside whole night, then pass through a fine sieve.
3. Dissolve jaggery in 2 litres water then strain.
4. Mix together dough, jaggery syrup and coconut milk and cook over a slow fire till the mixture turns thick.
5. Now put in the cashewnuts, cardamoms and nutmeg.
6. Mix well then put little ghee at a time, when all the ghee has been used up and it starts leaving the halwa, remove from fire and put in a greased thali.
7. Level the surface, cover with foil and when cold cut into small pieces according to your choice.

1 (28 oz) can tomatoes, undrained
1 (16 oz) jar chunky Salsa
1 (15 oz) can black beans, rinsed, drained
1 (10 oz) package frozen whole kernel corn
1 cup halved zucchini slices
1 teaspoon chili powder
1 (8 oz) package shredded cheddar cheese

Directions:

Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 minutes. Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.

2 plates cooked white rice (leftovers will do)
2 beaten eggs(optional)
2-3 tbsp sesame oil
6 tbsp vegetable oil
1 cup chopped spring-onions
2 tbsp chopped garlic
2 tsp finely chopped fresh ginger
2 dry thin red chilies
1 cup chopped mushrooms
2 tbsp oriental chily sauce or `sambal oelek`
1 tbsp oyester sauce (optional)
2 tbsp dark low-sodium soy sauce
1/2 tsp freshly ground pepper
Salt to taste
1/2 cup chopped coriander or spring-onion (greens only) to garnish

Method
Wash mushroom pieces and heat with water for 2 mins in the microwave – drain & set aside.
Heat sesame oil in your thick-bottom non-stick wok.
Cook the beaten eggs in it with a dash of salt, without stirring for 1 minute and then, cut into bits with a wooden spoon and stir-cook for 15 secs.
Remove eggs aside to cool.
In the same wok, add the oil & heat.
Add the spring onions and cook for a few minutes.
Add the garlic, ginger and chili and fry well. Add the mushrooms (and your other frozen or par-boiled chopped vegs) – simmer for a few minutes.
Add the rice, eggs and sauces and toss well till well-coated.
Add salt and pepper to taste and cook open for 2-3 minutes, tossing in between.
Transfer onto a serving dish and garnish with chopped cilantro/spring-onion greens.