Ingredients: 1 cup Carnation Milk powder 3/4 cup sugar 5 1/4 Tablespoons unsalted butter A pinch of Cardamom powder Chopped Pistachios for garnishing Method :  Heat pan on medium high. Add 3 tablespoons of water along with the sugar.  Boil for a few minutes till you have the consistency of a single thread.  Test between

Ingredients: Panasa ( Raw Jackfruit ) – 1 medium size Alu ( Potato ) – 2 to 3 medium size(200gm) Piaja ( Onion ) – 2 medium size(200gm) Rasuna ( Galrlic ) – 15 cloves Ada ( Ginger ) – 1 inch Bilati Baigana ( Tomato ) – 2 (100gm) Refine Tela ( Refine Oil

Ingredients:  Aatta ( Wheat Flour ) – 400 gm  Khira ( Milk ) – 600 ml  Khira Sara ( Fresh cream ) – 2tbsp  Chinni ( Sugar ) – 200 gm  Pan Madhuree ( Aniseeds ) – 3tsp  Aleicha ( Big Cardamom) – 2pcs  Baking Powder – 1 pinch  Luna ( Salt ) – As

Ingredients: Fine grain rice- 2 cups Beet root – 1 small Carrots- 1 medium Peas – 1 cup cashews- half cup Raisins- handful Whole cinnamon stick- 1 Black cardamoms – 2 Green cardamons- 4 Cloves – 4 Teja Patra- 2 Oil Ghee Salt Method: Soak rice for 1 hour. Drain water completely and then dry

Ingredients: Baigan- 1 large Shallots- 1, Garlic- 1 clove Green Chilli- 1 Mustard oil -1/2 teaspoon salt- to taste Method: Wash and dry the Baigan.Make a few slits on the Baigan with a knife. Roast on Gas flame. If you have an electric stove (hotplate or ceramic cookstove), then wrap the Baigan in an alumunium

Ingredients     4 pieces chicken     2 tbsp mustard oil     1 Bay leaf     1 dry red chilli     1 stick cinnamon     2 pods cardamom     2 cloves     A pinch of mace     1 big onion     1 tsp Ginger garlic paste     1 tsp red chill paste     1 tsp coriander

Ingrerdients: 200gm fresh curd (dahi) 250gm brinjal (baigana) 250ml refined oil (rifaain tela) 4 green chilies (kancha lanka) ½ teaspoon mustard + cumin seeds (sorisha + jeera) 6-8 curry leaves (bhursunga patra) salt to taste   Method: Whip the curd well by adding salt . Cut the brinjals into thick pieces of length around 2”.

Ingredients: 250 gm very small fish (chuna machha) 2 teaspoon mustard (sorisha) ½ teaspoon cumin seeds (jeera) 5 cloves of garlic (rasuna) 3 teaspoon mustard oil (sorisha tela) juice of half a lemon (lembu rasa) 1 teaspoon turmeric powder (haladi gunda) 1 teaspoon chili powder (lanka gunda) 4 curry leaves (bhursunga patra) ½ teaspoon panch

Ingredients: 250 gm. skinless blackgram dal / dhuli urad dal (chopa-chhada biri) 3 to 5 red chili (sukhila lanka) ½ teaspoon mustard (sorisha) ½ teaspoon cumin seeds (jeera) 1 & a half cup refined cooking oil (rifain tela) ½ teaspoon cumin seeds powder (jeera gunda) ½  tea spoon red chili powder (lanka gunda) ¼ cup

Ingredients: 2 cups rice (arua chaula) 1 cup black gram (biri dali) 1 table spoon refined edible oil (rifaain tela) salt to taste (luna)   Method: Soak rice and black gram together in water for about 4 hours. For this purpose you should use only the skinless black gram. Grind the softned rice and black

Ingredients: 500gms mutton (maansha) 2 medium size potatoes (aalu) 3 medium size onions (piaja) 40 gm ginger (ada) 1 medium size whole garlic (rasuna) 1/2 teaspoon sugar (chini) 1/2 teaspoon tumeric powder (haladi gunda) 2 bay leaf (teja patra) 2 inches long cinnamon (dalchini) 3 small cardamoms (aleicha /gujurati) 100 ml. mustard oil (sorisha tela)