Fruit Custard

Serving Size: 10 people

Ingredients:

• 1 gallon whole milk .
• 1 pint "half and half" milk .
• 2 cups of sugar .
• 3 to 4 tablespoon of vanilla custard powder.
• 3 Bananas
  
• 2 Apples
  
• 3 Oranges
  
• 2 Pomegranate
• 1 cup green grapes
  
• 1 cup red grapes
  

Recipe:

1. Boil milk in a big pan.Make sure you stir it well the whole time.
2. Now add custard powder into a bowl of cold milk and stir the 2 well.
   
3. Then put the custard powder mixture into hot boiling milk and boil for 1 to 2 minutes .
   
4. Cut all fruits into small pieces and put into custard milk .
5. Keep the mix in the refrigerator.
6. Serve cold
   

Russian Salad

Serving Size: 10 people

Ingredients:

• 2 cup carrot .
• 2 cup french beans.
• 2 cup green peas .
• 1 big size apple .
• 1 can pineapple .
  
• 4 cup whipping cream.
• 3 cup mayonnaise sauce
• salt and pepper to taste
  

Recipe:

1. Cut carrot and french beans into cubes and then boil the carrot and french beans for 5 minutes. Cut apple into cubes and pineapple too .
   
2. Take whipping cream and mayonnaise sauce and mix it well .
3. Take bowl put vegetables and fruit in that and add whipping cream mixture,salt and pepper to it and mix it nicely .
4. Serve cold .
   

Stuffed Tomatoes

Serving Size: 6 people

Ingredients:

• 10 tomatoes .
• 1 cabbage shredded
• 1/2 tea spoon turmeric powder (Haldi)
• 1 tea spoon cumin powder (Jeera)
• 1 tea spoon coriander powder (Dhainya)
• 2 tea spoon red chilli powder
  
• 2 tea spoon sugar
  
• 4 table spoon chopped fresh coriander leaves
  
• salt to taste
  

Recipe:

1. Apply some salt to shredded cabbage and keep aside for 10 minutes, after that squeeze shredded cabbage to remove water.
2. Put turmeric powder, cumin powder, coriander powder, red chilli powder, salt, and chopped coriander to it .
3. Cut tomatoes from upside remove seeds from inside and stuffed with cabbage .
4. Heat oil in pan and keep tomatoes into and cover with lid for 5 to 10 min .
5. Serve hot
   

Paneer Makhani

Serving Size: 4 people

Ingredients:

• 2 cup paneer
• 2 table spoon fresh curd (Yogurt)
• 3 medium size of tomato
  
• 3 medium size of onion crushed
  
• 1 tea spoon garam masala
  
• 1 tea spoon cumin seed powder (jeera)
• 1 tea spoon coriander seed powder (dhaniya)
• 11/2 tea spoon red chilli powder
  
• 1/4 tea spoon turmeric powder (haldi)
• 1 small cup whipping cream
  
• 2 tea spoon butter
  
• 4 tea spoon ghee
  
• salt to taste
  

Recipe:

1. Cut paneer into small cubes and fry it after that put paneer pieces into curd for marinate.
   
2. Chopped the tomatoes very fine .
3. Heat oil in pan after that put onions and fry till light brown , after that add garam masala, cumin powder, coriander powder,red chili powder, turmeric powder, and salt and fry it well.
4. After that put chopped tomatoes and fry till oil leaves the gravy.
5. After that put 1 cup of water and whipping cream , boil it for few minutes and after that add butter .
6. Finally add paneer pieces with curd and cook for a while .
   
7. Garnish with coriander leaves .
8. Serve hot .
   

Paneer Palak Kofta in Makhani Gravy

Serving Size: 4 people

Ingredients:
For paneer palak Koftas

• 1/2 cup spinach, blanched,drained and chopped
  
• 1/2 cup paneer (cottage cheese ) grated
  
• 3 tea spoon rice flour ( Chawal ka Atta)
• 1/2 green chilli finely chopped
  
• salt to taste
  

For Makhani Gravy

• 3 cup tomatoes ,chopped
  
• 1/2 cup onions, chopped
  
• 2 large cloves garlic, chopped
  
• 1 small piece of ginger,chopped
• 2 cloves ( Laung)
• 1 stick cinnamon ( Dalchini)
• 1/4 cup red pumpkin (Kaddu ) , chopped
  
• 1/2 tea spoon cumin seeds ( Jeera)
• 1/4 tea spoon kasuri methi ( dried fenugreek leaves )
• 1 tea spoon chilli powder
  
• 1/2 cup low fat milk
  
• 1/2 tea spoon cornflour
  
• 1/2 tea spoon sugar
  
• 1 tea spoon oil
  
• salt to taste
  

Recipe for palak koftas

1. Combine all ingredients specified for the paneer palak koftas in a bowl and mix well.
2. Make round shape of balls and steam the koftas for 4 to 5 minutes and keep aside .
   

Recipe for makhani gravy

1. Mix he tomatoes, onion, garlic, ginger ,cloves,cinnamon,red pumpkin with 3/4 cup of water cook over a slow flame till the vegetables are soft
   
2. Then allow the mix to cool completely. Remove the cinnamon and cloves from it.
3. Blend the tomato mixture to a smooth puree.
4. Heat the oil in a non stick pan and add the cumin seeds. When the seeds start to crackle add kasuri methi and chili powder and saute for few seconds.
5. Add the pureed vegetables mixture, sugar, salt and boil it.
6. Dissolve the cornflour in the milk and add it to prepared gravy.
7. Simmer for few minutes .

Serving:

1. Add the panner palak koftas to the hot makhani gravy and mix well.
2. Serve hot