For Masala :
500 gm potato, 200 gm onion, 100 gm carrot, beans, 100 gm green peas, 100 gm tomato dded.

Method :
1. Grind the dal, rice and make a paste. Put paste on a ot tawa.

2. On top put some dry vegetables and butter. Remove from tawa. Serve hot.

Method :
1. Cut the capsicums in half. Put in salted boiling water for 3 to 4 minutes and remove.

2. Fill with the stuffing. Cover with the cooking cheese and bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Serve hot.

Method
1.Dissolve one and a half teaspoon of gelatine in two tbsps. of hot water.

2.Put half the sugar and all coconut milk into a pan and heat gently, stirring until the sugar dissolves.

3.Remove from heat and add coconut cream.

4.Stir the dissolved gelatine into the pan and pour in 5 moulds and place in the fridge to set.

5.Put the remaining sugar with one cup water and rose essence. Heat gently until sugar dissolves.

6.Dissolve the remaining gelatine in two tbsps. of hot water and add to the pan.

7.Add red colour to it.

8.Set aside until cold but not set, then pour it over the set coconut mixture.

9.Place again in the fridge to set. Dip moulds in hot water for one second, then turn on cold plate.

Ingredients :
1 recipe sandesh 2 pineapple slices, finely chopped 2 to 3 drops yellow food colour

For the garnish
A few saffron strands, soaked in 1 teaspoon milk 1 tablespoon pistachios slivers

Method:
1. Mix together the sandesh, pineapple and yellow food colour.

2. Divide into 10 equal parts and shape each portion into a patty.

3. Garnish as shown in the above picture with saffron strands and slivered pistachios.

4. Serve chilled.

2.Squeeze out the excess water. In a pan roast the paneer and sugar lightly for four to five minutes. The paneer should not change colour.

3.Grind this mixture in a mixie till it is soft and light (without adding water). Add powdered pistachios to paneer-sugar mixture. Divide into small portions and shape into round balls.

4.Decorate with whole pistachios and serve.

Method:
1. Divide the stuffing into 10 equal parts. Keep aside.

2. Mix together the sandesh, saffron liquid and saffron food colour and divide into 10 equal parts.

3. Roll out each portion into a circle of 50 mm. (2") diameter and place one portion of the stuffing in the centre.

4. Seal the stuffing in the dough by bringing the sides together in the centre and roll gently to ensure there are no cracks on the surface.

5. Make slits on the upper surface of the sandesh bhog as shown in the above picture.

6. Repeat to make 9 more pieces.

7. Serve chilled.

Method :
1.To the flour add baking powder, salt, nutmeg, and cinnamon and sift.

2.Blend the eggs with sugar and then add the butter.

3.To the above add a little flour then a little milk and beat continuously.

4.Repeat to finish the flour and milk.

5.Knead the dough slightly for 2 minutes.

6.Roll till 1/4" thick.

7.Make medium sized balls and cut in the center with a bottle lid.

8.Keep aside for 1 hour.

9.Deepfry the doughnuts till golden brown.

10.Drain and cool.

11.Dip in the chocolate sauce and serve.

Method :
1. Make the sandesh as mentioned in the recipe.

2. Divide the sandesh into 3 equal portions.

3. To one portion, add the cocoa powder and 1/2 tablespoon of milk and mix well.

4. Roll the chocolate sandesh between two sheets of plastic into a 75 mm. x 125 mm. (3" x 5") rectangle.

5. To the second sandesh portion, add the vanilla essence and mix gently till smooth again using 1/2 tablespoon of milk if required.

6. Roll the vanilla sandesh between two sheets of plastic into a 50 mm. x 125 mm. (2" x 5") rectangle. Keep aside.

7. Combine the third sandesh portion with the peach drink powder and mix gently till smooth.. Roll into a 125 mm. (5") long cylinder. Keep aside.

8. Place the vanilla sandesh rectangle on the chocolate sandesh.

9. Place the peach sandesh cylinder on one side of the chocolate vanilla rectangle.

10. Roll out tightly starting from the end where the peach sandesh cylinder is placed and seal the edges completely.

11. Cover this sandesh with a plastic film and refrigerate for 4 to 5 hours.

12. Remove the plastic film and cut the sandesh into 10 slices. 13. Serve chilled.

Method :
1. Keep 4 teaspoons of milk aside and boil the remaining milk in a heavy bottomed pan, stirring throughout, until it reduces to half.

2. Warm the saffron in a small vessel, add 4 teaspoons of milk and rub until the saffron dissolves. Add to the boiling milk.

3. Mix the citric acid in 3 teaspoons of water. Add this mixture very gradually to the boiling milk until it curdles slightly. This may require anything from half to the entire quantity of the citric acid mixture.

4. Mix the cornflour in the balance 4 teaspoons of milk and add to the boiling mixture.

5. Continue stirring till the mixture becomes thick and resembles khoya. Add the cardamom powder and mix well. Allow to cool. Add the sugar substitute and mix well.

6. Shape into 7 small balls and serve, garnished saffron or pistachio.

Method :
1. Heat the Ghee in a pan. Add the gram flour (besan) and fry it on a low flame stirring continuously till brown.

2. Once it is browned, let it cool. Chop almonds and raisins.

3. Add powdered cardamom (elaichi) and castor sugar. Mix well. Add chopped almonds and raisins.

4. Shape into ladoos and serve.

Method:
1. In a heavy saucepan, dry-roast the sesame seeds until light brown in color. Set aside.

2. Prepare syrup by adding ½ cup water to a heavy saucepan. Add the powdered jaggery and slowly bring to a boil. Now add the chopped coconut pieces. Simmer on a low heat until the syrup becomes thick and sticky. Add the roasted sesame seeds. Mix thoroughly

3. Turn off the heat and quickly shape the mixture into small balls with your fingers. Store in an airtight container.

Method :
To Make the Rosogulla

1. Knead and mash Chhena, add 2 tbps. flour and mash again to make a dough.

2. Divide it into 16 equal portions, make balls and press between your palms to flatten them. Keep aside.

3. Dissolve 500 gms. sugar in the same quantity of water, bring it to a boil and add rest of the flour dissolved in water.

4. Now add the dough portions in it and cook over a high flame for 10 minutes. Add half a cup of water and again bring it to a boil. Cook for another 3 minutes.

5. Remove them and keep in a thin sugar syrup prepared from 250 gms. of sugar and 500 mls. of water.

6.Now take milk in a heavy bottomed pan, bring it to a boil, reduce the flame, stir continuously. Simmer until it is reduced to a thick consistency

7.Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. Remove from the flame and refrigerate for an hour.

8.Squeeze the rasogulla and put them into chilled milk. Keep in refrigerator for another half an hour.

9.Blanch pistachio nuts in hot water. Cool, remove skin and slice.

10. Serve cold, garnished with sliced pistachio nuts.

Ingredients:
Ripe mango pulp ( Alfonso or Dashari ) 250 gms., Powdered sugar 250 gms., Khoya 250 gms.
For decoration
Cardamom powder ½ tsp., Chironji 2 tbsps., Pista, chopped 1 tsp., Tutti-frutti, chopped 1 tsp., Orange colour 6-8 drops.

Method
1.Mix together the mango pulp and 100 gms sugar and cook in a thick vessel till reduced by half.

2.Grate the khoya and fry it in a karahi on a medium flame.

3.When light pink in colour, add the remaining 150 gms. sugar and the sweetened mango pulp and cook for 5-7 minutes, till the mixture is semi-solid and remove from the fire.

4.Mix in orange colour evenly and prepare small mango shaped burfies, with greased palms and fingers.

5.Decorate with chironji, cardamom, pista and tutti-frutti.

Method
1. Grease a plate with the Ghee and set aside.

2. Heat the sugar and water on a low heat to make a thick syrup.

3. Remove any scum from the syrup. Add the finely grated coconut and crushed cardamoms. Mix thoroughly.

4. Turn off the heat while the mixture is still a thick pouring consistency. Add the chopped cashewnuts. Mix thoroughly.

5. Pour the coconut mixture onto the greased plate and quickly spread with a spatula.

6. After a few minutes, cut into diamond-shaped pieces with a sharp knife.

7.Store in an airtight container.

Note: Make sure the syrup is very thick before you add the coconut and cardamom, otherwise the burfi will not set.

Method :
1.Clean, wash and drain rice thoroughly. Dry completely by spreading on an absorbent sheet of cloth. Grind dried rice to a fine powder. Pass it through a fine sieve.
2.Bring 1¼ cups water to a boil in a pan, add salt and ghee to it.

3.Add rice flour in a flow, stirring continuously to avoid formation of lumps. Remove the pan from heat and keep it covered for ten to fifteen minutes.

4.Grease your palms with a little oil and knead the cooked rice mixture into a soft dough. Keep covered with a damp cloth.

5.Combine scraped coconut and jaggery in a pan and cook on medium heat for one to two minutes or till light golden brown. Ensure not to overcook. Add green cardamom powder and remove from heat and cool it slightly. Divide the coconut mixture into ten to twelve equal-sized portions.

6.Divide the dough into ten to twelve lemon-sized balls. Flatten each ball in between greased palms to form disk of three inches diameter. Press the edges of the disk further to reduce the thickness.

7.Place a portion of coconut and jaggery mixture in the center, form eight to ten pleats with fingers, gather together to form a bundle and seal the edges at the top.

8.Steam them in an idli cooker for 10-12 minutes. Serve hot with desi ghee.