Ingredients 

• 4 Lemons
• Black Salt ¼ table spoon
• Sugar 6 table spoon
• Ice
• Water 1 liter 

Preparation of Method 

• Cut the lemon from the middle and brings out their seeds and juice.
• Mix the sugar and black salt and add lemon juice in it. It will be solution.
• Take a jug fill of water and add the solution in water.
• Add ice to make it chill.
• Your lemon drink is ready. Enjoy!!!

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Ingredients:

• 250 gms Minced Mutton
• 2 meduim sized sliced Onion (Pyaj)
• 1 tsp Garam Masala
• 4 chopped Green chilli (Hari mirch)
• 3 skinned and chopped Tomato (Tamatar)
• 1 cup fresh Curd (Dahi)
• A big pinch of Saffron (Kesar)oaked in lukewarm milk
• 15 Cashewnut (Kaju)
• 4 tblsp Clarified Butter (Ghee)
• 1 ” long piece Ginger (Adrak)
• 1 tblsp Coriander Seeds Powder (Dhania Powder)
• 1 tblsp Turmeric (Haldi)
• 6 Red Chillies
• 1 tblsp Cumin Seed (Jeera)
• 6 cloves Garlic (Lasun) 

How to make

• First grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste.
• Now heat ghee.
• Fry onions, green chillies, tomatoes till brown and ghee begins to separate.
• Add masala paste and simmer for 3 minutes.
• Add keema and simmer.
• Add beaten curd and a cup of water.
• Cook till meat is tender and gravy is thick.
• Add garam masala, soaked saffron and cashewnuts.
• Cover it with a lid for few minutes.
• Serve hot garnished with chopped coriander leaves.

Ingredients: 

• 1 kg Carrots
• 1 litre Milk
• 1 teaspoon Cardamom seeds
• 3/4 cup Water
• 3 tablespoons Ghee
• 2 tablespoons Raisins
• 2 tablespoons Almonds
• 2 tablespoons Pistachios
• 450 grams Sugar 

Preparation 

• Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
• Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
• Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
• Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
• Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Ingredients:

• 50gms French beans
• 3-4 carrots
• 1 small cabbage
• 100gms Broccoli (cut into florets)
• 1 Capsicum
• salt to taste
• 1 Tomato (cut into thin rings)
• 2 green chilies(slit vertically)
• Finely Chopped coriander leaves
• 1 lemon juice
• Black pepper powder to taste 

Preparation:

• Cut and Steam the vegetables.
• Add tomatoes, green chilies salt, pepper powder and lemon juice, and mix well.
• Garnish with coriander leaves.

Ingredients:       

• 1/4 pint/150ml natural yogurt
• 2 ounces/50g ground almonds
• 1 1/2 tsp chili powder
• 1/4 tsp crushed bay leaves
• 1/4 tsp ground cloves
• 1/4 tsp ground cinnamon
• 1 tsp garam masala
• 4 green cardamom pods
• 1 tsp ginger pulp
• 1 tsp garlic pulp
• 14 ounce/400g can tomatoes
• 1 1/4 tsp salt
• 2 pounds/1kg chicken, skinned, boned and cubed
• 3 ounces/75g butter
• 1 tbsp corn oil
• 2 medium onions, sliced
• 2 tbsp fresh coriander, chopped
• 4 tbsp cream 

Method of Preparation of Butter Chicken: 

Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.

Put the chicken into a large mixing bowl and pour over the yogurt mixture.

Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.

Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

Ingredients:       

• 10-12 spinach leaves (palak)
• 1 cup gram flour (besan)
• salt to taste
• 1 tsp red chilly powder (lal mirch)
• 1 tsp roasted cumin powder (bhuna jeera)
• curd (dahi) as required
• tamarind sauce (imli ki chutney)
• oil for frying 

How to make Palak Pakora Chaat: 

• Wash spinach well.
• Mix salt and 1/2 tsp red chilly powder in it and make a thick batter with water.
• Heat oil in a pan.
• Dip spinach leaves in gram flour batter and fry them in oil until they turn brown.
• Beat curd and add salt to it.
• Dip spinach pakoras in curd and take them out in a plate.
• Sprinkle red chilly powder, cumin seeds and chutney on these.
• Serve them immediately.

Ingredients:       

• 2 cups tinned mixed fruit.
• 3 egg whites.
• 1.5 litre evaporated milk
• 1 cup cream.
• 75 gms powdered sugar
• 1/2 cup chopped nuts. 

How to make Mixed Fruit Ice Cream:

• Mix the fruit in a mixer and blend till you get a thick puree.
• Blend evaporated milk and cream and boil in a pan of hot water.
• Cool the mixture and whip well.
• Add the milk to the fruit mixture and mix well.
• Whisk egg whites with sugar till stiff and fold into mixture.
• Chill it in freezer till set.
• Remove and blend again.
• Re-freeze till well set.
• Serve topped with fruit pieces and chopped nuts.