Ingredients:

• Mutton - 1/2 kg
• Onion - 3 medium finely sliced
• Red chillies - 2, deseeded
• Cardamom - 3
• Cloves - 3
• Cinnamon sticks - 1
• Bay leaf - 1
• Black pepper corns - 5
• Garam masala powder - 1 tsp
• Ginger garlic paste - 1 tsp
• Oil - 1/2 cup
• Salt - to taste

Method:

• In a pressure cooker, heat oil and add the whole spices
• Add the onions and fry till dark brown on a low flame
• Add the mutton pieces and saute for 2 minutes till it changes colour
• Add the ginger garlic paste and cook for 5 minutes or till raw smell goes
• Add the garam masala powder, salt and little water and cook till oil separates
• Add water and pressure cook for 20 minutes
• Adjust salt and gravy and serve!!!

Ingredients:

• Ripe guava - 1
• Green chillies - 1 or 2
• Ginger - a thin slice
• Lime juice - 1/2 tsp
• Chilli powder - according to taste
• Salt - to taste
• Coriander leaves - 3 tbsp chopped

Method:

• Chop the guava removing all the seeds. 
• Grind it along with all the above ingredients to a smooth paste
• Guava chutney is ready!!!

Leftover Rice

• Lemon rice
• Tomato rice
• Jeera rice
• Schezwan rice
• Fried rice

Leftover Daal

• Daal parathas
• Daal pooris

Leftover Minced Meat

• Qeema paratha
• Qeema samosa

Meat or chicken curry

• Junglee pulao

Leftover bread

• Soups and salads
• Binding for cutlets and kababs - Soak them in water and squeeze and use as binders
• Homemade breadcrumbs - Dry in the sun or microwave and grind it in food processor
• Bread pudding

Boil 1/2 litre milk and cool it till lukewarm. Put 2 tbsp curd and mix well. Cover and leave it in a warm place for 5-7 hours. Do not leave it for more than 7 hours. Once set, put it in the refrigerator and serve.

Ingredients:

• Milk powder - 2 cups
• Heavy cream - 1 cup

Method:

Mix the ingredients in a large microwave safe bowl.  Cook on microwave high for 7-8 minutes. Keep it stirring every 2 minutes. Khoya is ready and can be used in your recipes.

Ingredients:

• Milk - 1 litre
• Lime juice or vinegar - 3-4 tbsp

Method:

• Bring milk to the boiling point
• Add lime juice or vinegar, 1 tsp at time and stirring after every addition
• This will curdle the milk
• Allow it to cool, then strain the curdled milk in a cloth and run water over it
• Wrap the cloth and squeeze it tightly. Hang it for some time
• Shape the paneer in the form of a rectangular block and keep a cutting board over it. Also keep some heavy utensil over the board for 2-3 hours
• Cut it into cubes and use in your recipes

Ingredients:

• Potatoes - 4 large or as required
• Salt - to taste
• Oil - for frying

Method:

• Peel and wash the potatoes
• Cut them into strips of 1/2 inches thickness and width
• Soak it in chilled water for 1 hour and pat dry with towels
• Heat oil and add the potatoes in a single layer and fry them till golden brown, about 5 - 10 minutes
• Remove and place on paper towels to absorb extra oil
• Sprinkle salt and serve immediately

Pizza making involves 3 steps: the dough, sauce and assembling and baking

• After boiling noodles/ pastas, run them under normal cold water. This way they will loose their stickiness
• To keep chillies fresh for a longer duration, remove the stems before storing
• To prevent oil from splashing, sprinkle some salt in the frying pan
• Soak potatoes and egg plant in water after cutting to avoid discoloration
• Wrap fruits and vegetables in newspaper and store in fridge to keep them fresh for long
• Always fry the masala on low flame, so that it retains colour and taste
• In order to increase the gravy, always add hot water
• Whenever curd is to be added to the gravy, always beat it and add gradually on a very low flame
• When boiling milk, add little water to the base of the vessel to avoid the milk from sticking to the bottom
• To keep raisins fresh for long duration, store them in an airtight container in the refrigerator
• To peel tomatoes easily, put them in boiling water for 30 seconds and immediately immerse them in cold water
• To make onions turn brown faster while sauteing in oil, add a pinch of salt to it

Take 1 ltr full fat milk and put it on high flame. The moment the boiling point is reached, reduce the flame and let it simmer for 15 minutes. Keep it open and cool it to room temperature. Put in the fridge overnight. You will see a thick layer of malai on top. Scoop with a spoon.

Ingredients:

• Bread slices - 2
• Cheese - 1 cup, grated
• Cream - 1 tbsp (optional)
• Green chilli - 1 finely chopped
• Paprika - a pinch
• Salt - a pinch
• Black pepper powder - a pinch
• Tomatoes - 1 small, seeds removed and diced
• Oregano - a pinch

Method:

• In a bowl add cheese, green chillies, salt, black pepper powder and mash it. If its hard add cream and mash
• Then add tomatoes and paprika and mix
• Toast the bread slices slightly
• Spread the cheese mixture on the bread slices
• Put in the oven on convention mode till it gets nice colour (if using convection oven, pre heat the oven at convection mode at 110 degrees and bake it for 2 minutes)

Ingredients:

• Rice - 1 1/2 cups, washed and soaked for 30 minutes
• Spinach - 2 cups, finely chopped
• Potatoes - 2, peeled and cubed  
• Peas - 1/2 cup, boiled for 5 minutes and drained
• Oil - 4 tbsp
• Onions - 2, chopped
• Cumin seeds - 1 tbsp
• Pepper - 1/2 tsp
• Cinnamon - 2 sticks
• Cloves - 2
• Cardamom - 2
• Coriander leaves - 2 tbsp, chopped
• Green chilli - 1 chopped
• Turmeric powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Garlic paste - 1/2 tsp
• Yoghurt - 1 tbsp

• In a pot heat oil, add the cumin seeds, pepper, cinnamon, cloves and cardamom and let them splutter
• Add onions and fry till translucent
• Add the turmeric and coriander powder, fry for few minutes
• Add the garlic paste, green chillies, potatoes and peas and fry for few minutes
• Then add spinach and yoghurt and cook till the moisture dries up
• Add water and salt and let it simmer
• Once the water starts boiling, add the drained rice
• Sprinkle a little coriander and stir and cook till done

• Spinach - 1 big bunch, washed and finely chopped
• Oil - 3 tbsp
• Onion - 1 medium, finely chopped
• Potato - 1 large, boiled and cubed
• Tomatoes - 1-2, chopped
• Cumin seeds - 1 tsp
• Green chilies - 1-2, slit lengthwise
• Garlic paste - ½ tsp
• Cumin powder - ½ tsp
• Coriander powder - ½ tsp
• Turmeric powder - a pinch
• Salt - to taste
• Coriander leaves - chopped

• Heat oil in a pan, add the cumin seeds and let it splutter
• Add the onions and fry till it changes to light brown in colour
• Add the green chillies and the garlic paste and fry a bit
• Add the tomatoes, cumin and coriander powders. Cook until the tomatoes are soft and mushy and the oil separates
• Next add the spinach, give it a stir. Cover and cook, giving it an occasional stir every few minutes
• Add the potatoes
• Cook it for about 10 minutes. Add water to help it get done if it dries up too quickly
• Once done, garnish with coriander leaves and serve

Ingredients:

• Chickpea flour - 250 gms
• Fenugreek leaves mixed with salt and turmeric - 50 gms
• Carom seeds - 1/4 tsp
• Red chilli powder - 2 tsp
• Green chilli chopped - 1
• Dried mango powder - 1 tsp
• Asafoetida - 1/4 tsp
• Coriander Powder - 2 tsp
• Garam masala - 2 tsp
• Turmeric powder - 1 tsp
• Yoghurt (beaten) - 300 gms
• Coriander leaves - 50 gms chopped
• Oil - 150 ml
• Salt - to taste
• Crushed black peppercorns - 50 gms
• Cumin seeds - 1tsp

Method:

• Mix the chickpea flour with fenugreek leaves, carom seeds, 1 tsp red chilli powder, salt, 1 tsp garam masala and 3 tbsp hot oil and knead into a hard dough. Squeeze dry the fenugreek to remove the bitterness
• Make into long round strips
• Roll these roulades on crushed black peppercorns
• Boil them in water for about 12 mins until they become hard and white
• Cut these into round slices, these are called ghattas
• Heat the remaining oil in a pan and pan- fry the cumin seeds, remaining chill powder, chopped chilli, asafoetida, coriander powder, turmeric powder and garam masala powder on a very low heat
• Add the yoghurt and salt and stir well
• Add 30 ml of water and simmer for 3 minutes
• Add the gattas and dried mango powder
• Garnish with coriander and serve hot

Ingredients:

• Chicken - 250 gms, boneless and diced
• Cornflour - 2 tsp
• Soya Sauce - 1 tsp
• Garlic - 1 tbsp chopped
• Ginger - 1 tsp chopped
• Green Chillies - 1 tsp chopped
• Vinegar - 1 tsp
• Egg - 1
• Chicken Stock - 1 cup
• Salt and pepper - to taste
• Oil

Method:

• Marinate chicken with salt, pepper, 1 tbsp oil, beaten egg and 1 tbsp cornflour and keep aside for half an hour
  Deep fry and drain
• Heat 2 tbsp oil in a wok and saute ginger, garlic and chillies
• Add soya sauces and stock, heat through
• Add vinegar
• Mix cornflour with water and add to the mixture for desired consistency
• Simmer for few minutes
• Remove from heat and add chicken
• Delicious chicken manchurian is ready!!!

Ingredients:

• All purpose flour - 1 cup
• Salt - 1/2 tsp
• Baking powder - 2 tsp
• Sugar - 2 tbsp
• Eggs - 1 large
• Milk - 1 cup
• Unsalted butter - 2 tbsp, melted
• Greased measuring cup or ladle

Method:

• Mix all the dry ingredients flour, sugar, baking powder and salt
• Separate the egg yolks and the egg white
• Whip the egg whites until fluffy and peaks form
• Add milk to the yolks and beat together until they bubble
• Mix in the oil/butter then add in all the dry ingredients and whisk together until moistened. Don't over mix it, a few lumps are fine
• Fold in the egg whites in 2 additions and let set it aside for 10-15 minutes
• Heat a pan to maximum, lightly coat the surface with oil
• Using the greased scooping cup or ladle, scoop and directly pour the mixture on the pan. Don't try to round the pancake by pouring in a circular way, it will round itself
• When bubbles start forming on the top side of the pancake, gently peek below with the spatula if it has turned nice brown in colour, then flip it to the other side
• Keep adjusting the heat accordingly so that it does not burn
• Take it off the heat and arrange it on a plate, do not pile up