Ingredients:
   -- For Kofta Curry:

• Basmati rice- 500 grms
• Lamb/ beef or chicken mince- for kofta curry
• Chopped onions - 3 
• Garlic paste- 2 tbsps
• Ginger paste- 1 tbsps
• Garam masala- 2 tbsps
• Tomato ketchup- 3 tbsps
•  Coriander leaves- 1/2 cup chopped fine
• Tomato cut in cubes- 4
• Chili powder-1 tsp
• Cumin powder-1 tsp
• Turmeric powder- 1/2 tsp
• Oil- 5 tbsp

--To Garnish:

• Large onion sliced finely- 1
• Saffron strands- 1 tbsp
• warm milk-3 tbsp
• Fresh Chopped Coriander- 3-4 tbsp

Procedures:

1. Wash the rice, soak them in warm water for 30 minutes, cook the rice till almost it almost done.
2. drain remaining water and keep them aside.
3. Add the 2 chopped onion, garlicpaste, ginger paste, garap masala, tomato ketchup, coriander leaves into meat mince, mix them in a large bowl.
4. Heat the oil in a pan and fry the sliced onion in it till crispy and golden.
5. Keep the golden onion aside for garnish.
6. In the same oil add the rest of the chopped onion, fry till they are golden, then add the ginger and garlic paste.Fry for few minutes.
7. Add all other spices and fry for 2-3 minutes.
8. Add the tomatoes and mix well. Fry the masala till the oil seperates from it.
9. Add 1cup of warm water to the masala and season with salt to taste.
10. Gently add the meat balls, do not stir for about 5 minutes. stir gently so as not to break the meatballs. 
11. Cook uncovered till the the meatballs are done. there should not be 1 to 1/2 cups gravy left at th end of this stage. Soak the saffron strands in 2-3 tbsps of warm milk.
12. In a large baking dish grease lightly with oil, layer the rice and koftas as follows: rice-koftas-rice-koftas-rice. End with a layer of rice.
13. Pour the Saffron infused milk all over the top of the last layer of rice, garnish with the crispy fried onions, chopped coriander leaves. cover the dish and seal tightly. bake in a hot oven for 30 minutes.
14. Serve hot with raita and green salad of your salad.

Ingredients:

• Lamb/Mutton/beef-750 grams
• Yogurt- 500 grams
• Ghee- 100 grams
• Cinnamon- 2"
• Cardamom- 4 pieces
• Garlic Paste 2 tsp
• Ginger paste- 2 tsp
• Sugar- 1 tsp
• Red Chili powder-1 tsp
• Cloves- 4 pieces
• Turmeric powder- 1 tsp
• Cumin powder- 1 tsp
• Coriander powder- 1/2 tsp
• Chopped Onion- 100 grams

Procedures;

1. Heat ghee in a pan; add cinnamon, cloves, cardamom.
2. Add chopped onion and fry for few minutes, add garlic paste, ginger paste, chili powder, turmeric, cumin, and coriander powder.
3. Add mutton and fry for a few minutes.
4. Add salt and sugar as needed for taste. Gradually stir the yogurt.
5. put the lid on and leave to cook. If water dries up add a little water. 
6. Cook until water dries up and ghee comes on top.
7. Now ready to serve hot with rice, or Nan (roti).  

 

      Ingredients:

• Milk 4 Cup
• Lemon Juice 1/2 Cup
• Water 4 Cups
• Sugar 2 Cups

     Procedures:

1. Boil milk in a vessel in a high flame.
2. When the milk starts to boil, add the lemon juice to it slowly. Stir the mixture until milk fat (paneer) and the water gets separated.
3. Filter the mixture using a clean cloth and drain the water out of the mixture.
4. Once the water is drained out, wash the milk fat using some plain water to remove the lemon taste.
5. Press and rub the milk fat for around 1-2 minutes to remove excess water.
6. Make 10-12 small balls from the milk fat (paneer). 
7. Add sugar to 4 cups of plain water and boil in a pressure cooker.
8. Once the sugar water mixture starts to boil, add the milk fat balls to it.
9. Close the cooker and boil in medium flame for 5-7 minutes (1 steam whistle).
10. After 5-7 minutes, open the cooker and transfer the contents (sugar mixture and Rosgulla) into another vessel.
11. Keep the contents in a refrigerator and allow it to cool. Then serve the Rosgulla Cold.

Ingridient:

• 1/2 kg Chicken
• 1 tsp Red chili powder
• 1 tsp Turmeric powder
• 1 1/2  tsp Ginger paste
• 1 1/2 tsp Garlic paste
• 1 tsp cumin powder
• 1 tsp Coriander powder
• 3 Cloves
• 1" Cinnamon
• 2 Big Onions finely chopped
• Salt as needed
• 6-7 cashew nuts paste
• 2 tbsp plain yogurt 
• 3/4 tbsp oil

Directions:

Cut the chicken in a medium pieces.  First wash the chicken and rinse them. Marinate chicken pieces with salt, 1/2 tbsp yogurt for 1 hour. Then fry the chicken pieces into light golden color. The take off the fried chicken pieces in a separate bowl. Then fry  the chopped onions into golden brown, when they turns golden brown then take half of the fried onion in a bowl for garnish. Then add garlic paste, ginger paste, cinnamon, cloves, cumin, coriander, turmeric and red chili powder. add 3/4 cup water, then stir the mixer for 1 minute. then add the plain yogurt and cashew nut paste. Add salt as needed. Stir the mixture for 2-3 min under medium heat. then add the chicken pieces. add 1/2 cup water. cover and cook for 10 minutes under medium heat. Spicy Chicken Curry is now ready.

Ingredients:

1. Dried Latia fish-50gm
2. Potato- 2 medium size(cut in cube)
3. Italian Green beans-50 gm(cut into 1 inch size pieces)

Procedure:

1. Cut the fish into about 1 inch size pieces. Soak the pieces into warm water for around 10 minutes and the wash it and drain the water. Cut the potatoes in the cube sizes, green beans to around 2 inches size pieces and tomato to 4 pieces.
2. Heat the oil in a medium heat pan. Add all the paste and powder ingredients to the oil, and stir it. When oil starts to separate from the masala put the potato and beans in it and stir it to mix masala with the vegetable.
3. Now add the fish pieces and stir carefully. You can add little bit water so that masala can not burn out