Ingredients :
Large tomatoes 4 nos. Peeled Carrots 2 nos. Segments of 2 oranges Lime juice a few drops Sugar 2 tsp. Salt & pepper to taste Crushed Ice to serve

Method:
1.Cut the tomatoes and carrots into big pieces.

2. Add the orange segments, lime juice, sugar and 1 teacup of water and blend in a liquidiser. Strain.

3. Add salt and pepper.

4. Serve chilled over crushed ice.

Ingredients :
Thick curds 1 cup Milk or water 5 cups Mangoes, pureed 1 cup Sugar To taste Crushed ice As required Kewra essence ¼ tsp. Roasted and ground cumin seeds

Method:
1. Beat the curds with the milk or water until very smooth and the surface turns bubbly.

2.Mix in the rest of the ingredients and beat again.

3.Serve chilled with crushed ice.

Ingredients :
Raisins ½ cup , White bread slices 5 nos. , Milk 2 cups , Sugar ½ cup ,Vanilla essence 1 tsp. , Eggs 2 nos. , Butter or margarine 3 tbsps.


Method:
1. Preheat the oven to 350 º F.

2.Place the raisins in 1 cup of hot water and let them soak for 5 minutes.

3.Trim off the hard crust from the side of the bread and apply butter to one side of each slice and then cut the slices into half.

4.Put the buttered side up, into a greased baking dish.

5.Drain the raisins and sprinkle them over the bread.

6.Heat the milk and sugar till steaming point, remove from heat and stir in the vanilla essence.

7.Beat the eggs lightly, then gradually stir the hot milk into the eggs.

8.Pour this mixture over the bread slices and bake uncovered for 25 minutes or till the top turns brown and a knife inserted in the center of the pudding comes out clean.

Ingredients :
Raisins 1 tbsp. , Cashewnuts 1 tbsp. , Walnuts 1 tbsp. , Gelatine (heaped) 4 tsps. , Milk 5 cups. , Sugar ½ cup , Pineapple custard powder 5 tsps. , Tinned cherries As required , Apple, diced 1 no. , Seasonal fruit (any) 1 no. , Pineapple essence 1 tsp. , Glucose biscuit 1 small pkt. , Coffee 1 tsp.

Method:
1.Dissolve the custard powder in ½ cup milk and keep it aside.

2.Heat the remaining 4 ½ cups of milk, add sugar and boil.

3.Add the custard powder, stir continuously, for 5 minutes till a thin custard is ready.

4.Dissolve gelatine in ½ cup water by heating on a slow flame.

5.Do not let it boil, then add this to the custard mixture stirring continuously.

6.Add 1 tsp. pineapple essence to the custard and keep it aside.

7.In a transparent dish spread the dry fruits and pour half the custard over it.

8.Freeze for 15-20 minutes and keep the remaining custard in the freezer till thick.

9.Boil ½ cup of water with 1 tsp. sugar and 1 tsp. coffee to prepare black coffee.

10.Dip the biscuits in hot coffee for a second and arrange it over the custard and freeze for another 15 minutes.

11.Beat the remaining thick custard, pour over the biscuits and freeze till it sets.

12.Spread neatly cut fresh fruits over it and refigerate.

13.Serve chilled.

2. Mix the custard with 2 tbsps. of pineapple syrup.

3. Boil the remaining syrup, add the dissolved custard and stir continuously.

4. Cook till slightly thick, remove from heat and keep aside.

5. Deseed the cherries and chop 2-3 pineapple pieces.

6. Mix the cherries and pineapples with the prepared custard.

7. With the powdered sugar, with the chilled cream until thick.

8. Fill in the icing bag, and keep in the fridge.

9. Place one layer of the sponge cake on a plate, and spread the custard and fruit over it.

10. Then spread, 3-4 tbsps. of cream on the other pieces of sponge cake and place it over the custard.

11. Spread the remaining cream completely over the cake.

12. With the piping bag, pipe out desired designs, and decorate with cherries.

13. Serve chilled.

Ingredients :
Milk 300 ml. , Fresh Cream 300 gms. , Egg, yolk 2 nos. , Gelatin 20 gms. , Sugar, powdered 30 gms. , Mango, pieces As required , Sugar 40 gms.

Method:
1.Separate the yolk, put into a bowl and cream it together with the powdered sugar.

2.Next add the milk, mix well and keep it on a double boiler.

3.Keep stirring till the mixture becomes thick.

4.Mix the gelatin in ¼ cup of hot water, when the gelatin dissolves add it to the cream mixture.

5.Mix the cream mixture well so that no lumps are formed.

6.In a tin, place some mango pieces at the bottom, pour the cream batter and decorate with mango slices or pieces.

7.Keep in the refrigerator and serve chilled

Ingredients :
Plain flour 170 gms., Margarine 115 gms. , Castor Sugar 170 gms. , Orange Colour 1 tsp.,
Orange Essence 1½ tsp. , Almonds a few .

Method:
1.Beat margarine and sugar until very light and creamy.

2.Add essence and colour and beat again.

3.Sieve/sift the flour and add to the mixture.

4.Knead the dough well and roll it.

5.Shape the dough in heart shapes using a cutter.Decorate the cookies with
almonds.

6.Put it on a greased baking tray, bake the cookies at 180 ° C. for 15 to 20 minutes.

Ingredients :
Heavy Cream 1 cup , Sugar ½ cup , Egg Yolk 4 nos. , Mascarpone (cheese) 300 gms. ,
Chocolate sponge 200 gms. , Coffee powder/espresso 1½ tsp. , Amaretto 4 tbsp. ,
Cocoa powder 2 tbsp.

Method:
1. Whip cream and 1 tablespoon of the sugar until stiff.
2. Mix rest of the sugar with egg yolks. Add mascarpone and whipped cream.

3. Line a flat dish with half of the sponge and sprinkle coffee powder mixed with amaretto. Spread a layer of cream mixture.

4. Add second layer of sponge on top of the cream mixture. Sprinkle with amaretto and coffee mixture.

5. Cover with a final layer of cream. Sprinkle with the cocoa powder. Refrigerate for at least 1 hour before serving.

Ingredients :
Mint leaves paste 2 tsp., Ginger piece ¼ ", Fresh coriander paste ½ tsp., Black salt To taste, Lemon juice 1 tbsp., Jal jeera powder 1 tsp.

Method:
1. Put all the ingredients in a blender and grind to paste.

2. Add 3/4 glass chilled water and add 1 tsp. of jal jeera powder.Stir well

3. Strain the mixture.

4. Garnish with besan bundi and a slice of lemon.

Ingredients :
Mango pulp 1 cup, Mango pieces 1 tbsp., Milk, chilled 1 cup, Water ½ cup, Sugar, powdered 4 tsps.

Method:
1. First blend the mango pulp thoroughly in a blender.

2.Then blend the remaining ingredients except the mango pieces.

3.Remove from blender and serve in tall glasses, decorated with the mango pieces.

Ingredients :
Mango Pulp 1 Cup Kesar 6 Strand, Cornflour 2 Tblspn Dryfruits 2 Tblspn, Milk 500 Grams Sugar as reqd, Cream 4 Tblspn

Method:
1. Boil the milk till reduces to half. Dissolve the cornflour in a littlecold milk and add to the boiling milk.

2. Bring to boil and remove from fire. Add cardamom powder, chopped almonds. Stir the mixture with cream.

3. Add mango pulp and stir in a mixie. Pour into kulfi moulds. When semi-set stir in mixie.

4. Repeat 2-3 times and leave to set.Seve with falooda.

Ingredients :
Kashmiri apples 3 nos.

For the batter
Maida (refined flour) 1 cup, Rice flour 2 tbsps., Eno salt powder ½ tsp., Curd ¼ cup, Water as required

For the sugar syrup
Sugar 500 gms., Milk 3 ½ tbsps., Water 3 cups.

For garnish
Pistachio 12 nos., Almonds 12 nos., Icing sugar for dredging, Cocoa powder for dredging

Method:
1.Make a batter by mixing all the ingredients in a bowl and whisk thoroughly. The batter should be of pouring consistency and not lumpy.

2.Cover and keep aside for 5 minutes.

3.In a handi / pot, pour water and sugar. Mix thoroughly. Heat stirring continuously
till all the sugar has dissolved. Add milk.

4.Remove all the scum that comes above the syrup to get a crystal clear syrup.

5.Remove and keep aside.

6.Core the apples

7.Slice the apples with the skin, approximately ¼ cm. thick.

8.Keep in water to which lemon juice is added to avoid the apple slices from turning black.

9.Heat oil in a kadai.

10.Dip the apple slices in the batter and fry on low heat till golden brown.

11.Drain and soak in sugar syrup. (The sugar syrup should be warm and not hot).

12.Remove from the syrup, arrange in a plate and dredge with cocoa powder and icing sugar.

13.Sprinkle pistachio slices and almond slices. Serve hot.

Ingredients :
Cornflour 100 gms., Sugar 400 gms., Ghee 100 gms., Rose water few drops, Almonds chopped 2 tbsps., Cashewnuts chopped 2 tbsps., Lime juice 1 tsp.

Method:
1.Dissolve cornflour in ¾ cup water.

2.Mix sugar with 1 cup water and bring it to a boil. Add lime juice, bring it to a boil again and then remove scum.

3.Reduce the heat to medium, add a little cornflour mixture and stir continuously.

4.When it boils add a little cornflour mixture again.

5.Continue the same process until all the cornflour is added.

6.Cook till the mixture is thickened and starts sticking. Reduce the heat to low.

7.Now add a little ghee to it and mix well.

8.When ghee is absorbed, add a little more and let it absorb. Continue till all the ghee is used up.

9.Take one-teaspoon mixture on a plate, cool it and if it does not stick to the plate, remove pan from heat.

10.Add rose water, mix well and then spread it on a greased tray.

11.Sprinkle chopped almonds and cashewnuts on top.

12.Cut into desired size and shape. Serve when cool