1 cup milk 1 egg 2/3 cup sugar 1/3 cup cocoa powder 2 tsp instant coffee 2 cups cream 1 tsp vanilla extract.

• Mix milk, egg and sugar in a small pan. Heat slowly to 195 F, stirring constantly. Do not boil. Mix in cocoa powder and instant coffee. Let it cool to room temperature and add cream and vanilla and chill. Put in machine until it thickens. Freeze it to attain desired texture.

  One whole chicken
  half cup vinegar juice of one lemon 12 to 12 hollered Chile salt to taste.

• Skin and make pieces of chicken. Now mix all the spices and chicken with salt and keep for one hour. Take a small onion and thin slices put two table spoons of oil and golden fry the onion put chicken with lemon vinegar and salt and red Chile and cover cook on low heat till tender dry the moisture serve with rice or Nan and enjoy the tasty and hot chicken.

  500grms Meat cut into thin strips
  1/2 tsp mustard powder.
  1/2 tsp pepper powder.
  1/2 tsp ajinomoto.
  1 tbsp soya sauce.
  1 tbsp vinegar salt to taste 5 to 8 green chilies cut into strips.
  3 medium onions thinly sliced.
  2 capsicums thinly sliced 3 tbsp.

• Boil the meat with first 6 ingredients till completely dry. If using chicken don’t boil just stir fry it heat oil in wok fry the beef for few minutes add the chilies and onions and fry further for a few minutes on high flames stirring constantly. Add some pepper powder serve hot with dinner rolls.

(Salad) Curried Slaw with Fruit and Pistachios Ingredients: Dressing: 1/2 cup orange juice 1/2 cup nonfat plain yogurt 2 tbsp, Low-fat mayonnaise 1 tsp, grated orange zest 1 tbsp, chopped fresh mint 1 tsp, curry powder 1/2 tsp, salt or to taste Salad: 4 cups finely shredded green cabbage 1/4 cup .

• For dressing, bring orange juice to boil in a small saucepan. Reduce heat to med. Cook for 20 min., or until reduced to 2 tbsp. Remove from heat. Cool in small bowl, whisk 1 1/2 tsp. orange juice with yogurt, mayonnaise, orange yeast, mint, curry powder and salt. (Reserve remaining orange juice for another use.) For salad, combine cabbage, red onions, grapes, apples, lemon juice and pistachios in large bowl. Add dressing. Toss to coat. Season with salt and pepper to taste. Serve immediately.

  1 can of condensed milk
  350 GMS desicated coconut.

• Pour condensed milk into a saucepan add 250 gms of desicated coconut to the milk .Heat the contents over medium heat, stirring continuously and making sure that the mixture is ready. Then make small balls after cool them.

  3 boneless chicken breast halves, cooked and cubed.
  1 cup hickory flavored barbecue sauce
  1 tablespoon honey
  1 teaspoon molasses
  1/3 cup brown sugar
  1/2 bunch fresh cilantro, chopped
  1 (12 inch) pre-baked pizza crust
  1 cup smoked Gouda cheese, shred

• Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbecue sauce, honey, molasses, brown sugar and cilantro. Bring to a boil. Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.

Gulab Jamun

  Cardamom to taste (powder)
  ¼ lb. Indian Cottage Cheese (grated)
  2 tsps. Raw Cream
  2 cups Sugar
  2 tbsps. All Purpose Flour
  Vegetable Oil for frying
  ¼ tsp.Baking Soda
  ½ lb. Dry Milk

1. Mix khoya, paneer, soda, flour, cardamom powder and cream. Knead it into a soft dough.
2. Shape the dough into 12 round balls.
3. Dissolve sugar in 4 cups of water and bring to a boil. Keep stirring till the syrup thickens. Set aside.
4. Heat oil and deep fry the balls over medium heat. Keep the heat low or else the insides of the gulab jamun will remain uncooked.
5. As the balls turn golden brown, remove them and drop them into the warm syrup.
6. Remove the Gulab jamuns from the syrup after 20 minutes and serve.

Bread Pakoras

2 tbsps. Cabbage (finely chopped)
2 tbsps. Carrot (finely chopped)
2 tbsps. Cilantro (chopped)
10 leaves Curry Leaf (finely chopped)
1 tsp. Ginger (chopped)
1 no. Onion (chopped)
Salt to taste
Vegetable Oil for frying
5 nos. Green Chilies (chopped)
8 slices White Bread
 

1. Soak the bread in 4 tbsp of water.
2. Mash the bread slices smoothly
3. Mix all the ingredients together.The mixture must be dry.
4. Make small balls of the mixture and flatten them with the palm of your hands.
5. Fry in hot oil until brown and crispy
6. Serve with chutney or sauce.

Butter Chicken

2 tsps. Almonds (ground)
1 leaf Bay leaves
2 ozs. Butter
6 nos. Cardamom
3 lbs. Chicken (skinless, cut into pieces)
1 piece Cinnamon (1 inch)
6 nos. Cloves
1 tsp. Ginger (crushed)
¼ pint Raw Cream
¼ tsp. Saffron (crushed)
Salt to taste
¼ pint Yoghurt
Vegetable Oil for garnishing
¼ tsp. Food Color (Red)
¼ tsp. Corn Flour
¼ pint Sour Cream
 

Mix yogurt, ginger, salt and red coloring and rub into chicken.  
Let it marinate overnight.
Place in an ovenproof dish and brush with oil.  
Bake in a 375 degree oven for 40-50 minutes.  Save the liquid, if any.

In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bay leaf for 1 minute. 
Add sour cream and chicken liquid.  
Add crushed saffron, and cream.
Cover and simmer gently for 5-6 minutes. 
Add chicken pieces and adjust seasoning.  Add ground almonds.
Dissolve cornstarch in water and add to the chicken.
  
Let it thicken.  Cover and simmer for 3-4 minutes.
Remove from heat.

    Rice Pulao (Serves 4-6 persons)

1 cup rice
1 cup semi - dried cooked mutton or beef with stock
2 medium onions sliced
1 Tbsp. fat
small stick of cinnamon
1 green cardamom
2 cloves
1 tsp. ginger - garlic paste
1 Green chilli 
2 Tomatoes chopped
1/2 cup cooked peas or cut potatoes

Method:

To prepare the mutton, fry onion lightly till crisp and brown. Add the ginger - garlic paste and the chopped green chili. Fry lightly. Add the meat and chopped tomatoes, adding stock from time to time. Fry till the meat is brown and all cooked. Keep it aside for inclusion into the rice later.

Heat fat in the Pan. Fry all the onions to a light brown color and remove half of for garnishing later. Add rice and fry lightly. Put in stock or enough water and the whole spices. cook on a low flame till the rice nearly cooked. Remove from flame. Make a well in the center  with a back of a spoon and put in the meat and vegetables. Cook till rice is fluffy. 

Serve garnished with the fried onions. You may add  nuts, raisins and quartered hard boiled eggs.