1. Egg- 3
2. White sugar- 1½ cups
3. All purpose flour- 2 cups
4. Softened butter- 1½ tbsp
5. Vanilla extract- 1 tsp
6. Baking powder- 2 tsp
7. Milk- ¼ cup
8. Salt- ¼ tsp
9. Lemon Zest(upper yellow part)- 1 tsp(optional)

For frosting:

1. Softened butter- 2½ tbsp
2. Lukewarm milk or Cream- 3 tbsp
3. Powdered/icing sugar- 2 cups
4. Vanilla extract- 1 tsp

Method:

1. Preheat oven to 350 degrees F and grease and flour to the cake pan.
2. Take butter and sugar in a bowl and beat by hand mixer until fluffy.
3. Now add eggs, flour, baking powder milk, salt, vanilla extract and lemon zest.
4. Beat the batter for few minutes slightly until it is creamy and smooth.
5. Transfer the batter in to cake pan and bake it for 25-30 minutes.
6. Test by insert the tooth pick when it comes out clean loosen the cake from pan.
7. Cool the cake completely for frosting.

Frosting:

1. Take butter and sugar in a bowl and blend them.
2. Add vanilla extract and lukewarm milk and blend until creamy and fluffy.
3. Frosting the cake on the top and around the cake.
4. Vanilla cake is ready to serve.

1. Chicken pieces- 4 cups
2. Boiled carrot- 1 cup
3. Butter/oil- 1½ tbsp
4. Chopped onions- 2
5. Black pepper powder- 1 tsp
6. Lemon juice- 1 tsp
7. Eggs- 4
8. Sugar- 1 tsp
9. Salt to taste

Method:

1. First of all heat butter/oil in a pan and add chopped onion.
2. Fry till the colour of onoin turn to golden brown.
3. Add chicken and fry again till the chicken turn to brown.
4. Now add boiled carrot and water, cook meat for few minutes at low flame.
5. After that strain the soup, cool the soup for removing the fat.
6. Again boil the soup and add white part of eggs.
7. Stir the soup when pouring eggs.
8. Finally add sugar, black pepper and salt and boiled again for 2-3 minutes.
9. Serve hot with lemon juice.

1. Salmon fillets- 1 pound
2. Vegetable oil- 1 tbsp
3. soy sauce- ¼ cup
4. brown sugar- ¼ cup
5. Water- ¼ cup
6. Garlic paste- ½ tsp
7. Lemon pepper- 1 pinch
8. Salt to taste

Method:

1. First of all choose salmon fillets about one inch thick and remove skin if desire.
2. For the seasoning of salmon fillets add garlic paste, lemon pepper and salt.
3. Take brown sugar, water, soy sauce and vegetable oil in a bowl.
4. Stir the mixture till the sugar is completely dissolve.
5. Shift the seasoning salmon fillets in a large plastic bag with the soy sauce mixture, seal the bag and place it in refrigerator.
6. Then preheat grill for medium heat.
7. Oiling the salmon fillets lightly, Place salmon fillets on the preheated grill.
8. Cook the salmon for 5-8 minutes per side till the marinade discard and separate easily by fork.
9. Serve it with chilli sauce and salad.

1. All purpose flour- 1 cup
2. Baking powder- 1 ½ tsp
3. Vanilla essence- 1 ½ tsp
4. Unsweetened cocoa powder- 2 tbsp
5. Milk or water- ¼ cup
6. Vegetable oil- ¼ cup
7. Sugar- ½ cup
8. Salt- 1 pinch
9. Eggs- 2

For frosting:

1. Softened butter- 2 tbsp
2. Unsweetened cocoa powder- ¼ cup
3. Powdered sugar- 2 cups
4. lukewarm milk- 3 tbsp
5. Vanilla extract- 1 tsp

Method:

1. First of all preheat oven to 350 deg F and grease and flour 9 inch bake tin.
2. Mix all purpose flour, baking powder, sugar, cocoa powder, salt and vanilla essence in a bowl.
3. Then add milk or water, vegetable oil and eggs and mix it.
4. Mix the mixture until smooth, either by hand or by using mixer at slow speed, it will be better to mix by hand.
5. Now transfer the mixture to bake tin and bake at 350 degrees in the oven.
6. After 30-35 minutes test by insert and removing a tooth pick, if it comes clean loose from pan.
7. When the cake has cooled, cut the cake through the middle to make two layers.

Frosting

1. Take softened butter with powdered sugar in a bowl. Add vanilla, cocoa and 4 tablespoons lukewarm milk.
2. Blend the mixture slightly until smooth.
3. Frosting between the two layers, on top, and around the cake.
4. The cake should serve at room tempreture.

1. Potatoes- 200 gm
2. Vegetable oil for deep frying
3. Plain flour- 3½ tbsp
4. Some water
5. Vegetable oil- 3 tsp
6. Chopped green chilies- 5-6
7. Crushed garlic cloves- 3-4
8. Chili sauce- 1½ tbsp
9. Tomato sauce- 2½ tbsp
10. Soya sauce- 2 tsp
11. Black pepper- ½ tsp
12. Chopped coriander leaves- 2½ tbsp
13. Sugar- ½ tsp
14. Salt to taste
15. Some Onions shreds for garnish

Method:

1. Wash the potatoes and boil them, cut the boiled potatoes in to small cubes.
2. Take plain flour, salt and some water in a bowl, mix well to make a thick flour paste to coated potatoes pieces.
3. After that heat oil in the pan and fry the paste coated potatoes pieces till the pieces change to brown and crispy.
4. Heat 2 tsp. oil in another pan, add garlic and green chillies and saute.
5. After few seconds add chilli sauce, soya sauce, and tomato sauce and saute .
6. Add salt, sugar black pepper and fried potatoes cubes and stir well.
7. Cook the mixture for 1-2 minutes,spread chopped coriander leaves and remove from the heat.
8. Garnish with the onions shreds and serve hot.

1. Medium potato- 3
2. Chopped green chilli- 3/4 cup
3. Bacon diced- 6 slices
4. Chopped onion- 3/4 cup
5. Vinegar- 1/3 cup
6. Sugar- 1/3 cup
7. Black pepper- 1/3 tsp
8. Beaten eggs- 3
9. Boiled egg slices- 3

Method:

1. Wash and peeled the potatoes, cut the potatoes in small cubes.
2. Cook potato cubes in salted water in a covered pan till the cubes get tenderness.
3. Take a large frying pan and saute the bacon on low flame.
4. When the bacon get crispy add green chilli and onion, cook 3-4 minutes.
5. Take beaten eggs, vinegar, black pepper and sugar together and mix well.
6. Add this mixture to the bacon and stir it.
7. Cook it untill the mixture thicken, after that remove from heat and add potatoes.
8. Decorate it with egg slices and serve hot.

1. Raw mangoes- 4
2. Sugar- 1 cup
3. Pepper powder- 1 tsp
4. Cumin powder- 3 tsps
5. Asafoetida(Heeng) a small pinch
6. Black salt to taste

Method:

1. First of all wash the mangoes and boil them for 15 mins.
2. When the mangoes boil remove from heat and let them cool.
3. Mash and strain the pulp after peeling the mangoes.
4. Add pepper powder, cumin powder, asafeotida(heeng), sugar and black salt. Mix pulp till sugar is dissolve.
5. Take the mixture equally in large glasses and add chilled water.
6. Stir with spoon and serve chilled.

1. 500 gms boneless chicken pieces

Marinade for tikkas:

1. Oil for brushing- 1/2 tbsp
2. Plane yogurt- 1/2 cup
3. Garlic paste- 1 tbsp
4. Ginger paste- 1 tbspp
5. Soya sauce- 1/2 tsp
6. Lemon juice- 1 tbsp
7. Garam masala powder- 1/2 tbsp
8. hat masala powder- 1/2 tbsp
9. black pepper powder- one pinch
10. Salt to taste

Method:

1. Wash and cut the boneless chicken into small pieces and drain the water.
2. Then mix all ingredients of the marinade and add chicken pieces in it.
3. Marinate the mixture for at least 1 hour.
4. Preheat oven to 350º F and bake the chicken for 5 mins(you can also use rotisserie).
5. Turn and brush the tikkas with oil and grilling them until they becomes crispy and golden brown.
6. Spread chat masala and Serve hot with chutney and rings of salad.

1. Paneer- 250 gms
2. Oil- 1 tbsp
3. Chopped tomatoes- 1/2 cup
4. Tomato puree- 1½ tbsp
5. Chilli powder- 1/2 tsp
6. Green chilli paste- 1/2 tbsp
7. Coriander seed powder- 1 tsp
8. Dried fenugreek- 1/2 tsp
9. Pav bhaji or chat masala- 1/2 tsp
10. Lemon juice- 1/2 tbsp
11. salt to taste

Method

1. Cut the fresh paneer in to medium cubes.
2. Fry the cubes till the colour of cubes change in to light brown.
3. After that heat the oil in a pan, add the green chilli paste and stir gently for few seconds.
4. Then add the tomato puree, tomatoes, coriander seeds powder, chilli powder, pav bhaji or chat masala, salt, and dried fenugreek leaves.
5. Mix well all ingredients and cook them 3-4 minutes on low flame and stir once.
6. Finally add the fried paneer and cook again for 3-4 minutes.
7. After removing from the heat add lemon juice.
8. Serve hot with parathas.

1. Basmati rice – 200 grams
2. French Beans (cut into diamond shaped pieces) – 50 grams
3. Carrots (cut into long pieces of 1 inch each) – 50 grams
4. Shelled grean peas – 50 grams
5. Cauliflower (cut into flowerettes) – 125 grams
6. Peppercorns – 4
7. Potatoes (cut into 4 pieces each) – 2
8. Shahjeera – ½ tsp.
9. Green Cardamoms – 2
10. Black Cardamom – 1
11. Bay leaves – 2
12. Cinnamon – 2 cm.
13. Cloves – 2
14. Some stranss saffron

Masala for the vegetables:

1. Curd – ½ cup
2. Sliced onions – 125 grams
3. Garlic-ginger paste – 1½ tsp.
4. Chilli powder – 2 tsp.
5. Coriander-cummin powder – ¾ tsp.
6. Mint paste – 1 tsp.
7. Garam Masala – ¾ tsp.
8. Ghee – 1½ tbsp.
9. Salt according to your taste
10. Ghee for frying onions

For the garnish:

1. Sliced capsicum – 1
2. Sliced Tomato – 1
3. Onion (fried till crisp) – 1
4. Mint leaves

Method

For vegetables:

1. Firt wash the vegetables with fresh water and dry.
2. Take all the ingredients for masala, except ghee and mix well.
3. Now marinate the vegetable in it for about 45 minutes to 60 minutes.
4. Then heat the ghee in a pan and fry the onions until they turn to brown. Remove onions from ghee.
5. After cooling make a paste by grinding.
6. Now cook the rice in water (water quantity must be double of rice).
7. After cooking, spread rice in a plate and cool.

For rice:

1. Lightly roast the saffron, powder and sprinkle over the rice.
2. Then heat the ghee in a kadai and season it with the spices.
3. Now add the vegetables to above and saute for about three to four minutes.
4. Then add some water and cook the vegetables until it becomes almost dry.
5. Take the baking dish and arrange layers of rice and vegetables alternatively.
6. In last top above with garnish and bake at medium heat in oven for 15 minutes.