Ingredients:
Ghee Roasted Bread cubes – 250 gm
chopped onions – 1 cup
chopped tomatoes -1 cup
Green peas – 1 cup
Double/kidney beans – 1 cup (Boiled)
Chopped Mixed vegetables -2 cups
(Carrot, cauli flower, potato, capsicum)
butter – 3 table spoons
cumin seeds – 1/2 table spoon
oil -sufficient
chopped coriander and curry leaves -1 cup
garlic and ginger paste – 1 table spoon,
salt – sufficient
cashewnuts (roasted)- 1 cup
turmeric powder – 1 table spoon
chilli powder – 1 table spoon
Lemon juice -1 cup
paneer grated – 1/2 cup
Biryani masala powder – 1 table spoon

Method:
1. Heat oil in the kadai and add cumin seeds when the seeds crackles. Add chopped curry and coriander leaves along with the chopped onions, tomatoes, and mixed vegetables and salt.
2. Mix well till the mixture becomes golden brown.
3. Add roast bread pieces with garlic paste. Mix well and add cashew nuts boiled peas/kidney beans. Add chilli and turmeric powder .
4. Simmer for few minutes and add biryani masala powder with butter. Mix well all the mixture adding few spoons of oil.
5. Sprinkle lemon juice and let itstay for 2 minutes and serve hot. Garnish.

TIL KE GAJAK

Ingredients:
1 cup sesame
3/4 cup jaggery
1/2 tsp cardamom powder
2 tbsp ghee

Method:
1. Roast sesame on low flame stirring continuously to avoid it from spluttering out of the pan. Boil jaggery in 1/2 cup water to form thick syrup.
2. When done, check its consistency by putting a drop of the syrup in a dish of cold water. If the drop stays firm the consistency is right.Add the roasted sesame to the syrup. On a rolling board, spread a film of oil and spread the sesame-jaggery mixture.
3. Flatten it to 1 cm thickness. When the mixture is sufficiently cooled, cut into square pieces. Store in an airtight container.

TIL KE LADOO

Ingredients:
4 cups sesame seeds
1/2 cup water
1 1/2 cups brown sugar or powdered jaggery
1 cup coconut, chopped finely into small pieces

Method:
1. Dry roast the sesame seeds until light brown in color. Prepare syrup by boiling water and jaggery on low heat. Add coconut pieces and simmer until syrup becomes thick and sticky.
2. Turn the heat off. Add sesame seeds and mix well. Allow the mixture to cool down.
3. Shape into balls quickly.

Sugarcane Kheer

Ingredients:
4-1/2 cups Sugarcane Juice
100 gms Basmati Rice

Method:
1. Heat the sugarcane juice in a pan. Wash the rice and add it to the sugarcane juice. Cook the contents on low flame. Cook the mixture till the sugarcane juice and rice turn smooth. 
2. Remove from the fire when thick consistency is achieved. Cool and refrigerate.
3. Sugarcane Kheer is ready to serve.

Dry Fruit Kheer

Ingredients:
1 litre Milk
3/4 cup Sugar
15 strands saffron crushed, soaked in 1 tsp. hot milk
1/4 tsp. Cardamom Powder
10-12 Almonds slivered
10-12 Pistachios, slivered
5-6 Dried Peaches (quartered)
5-6 dried Apricots, nut removed, broken to bits
10-12 Raisins
10-12 Currants

Method:
1. Soak raisins, currant, peaches, apricots, in hot water for 10 minutes. Boil milk with cardamom, saffron and sugar for 10 minutes.
2. Drain the previously soaked dry fruit, add to the boiling milk, and stir gently. Simmer, stirring occasionally, for 5 minutes.
3. Add almonds, pistachios, and take off from fire. Serve hot.

Meat Saag

Ingredients:
500 gms Mutton
1 Bunch spinach leaves
2 tbsp Tomato puree
3 tbsp Oil
Salt (according to taste)

For Paste
3 Onions
½ – 1 Garlic
1-1/2 tsp Ginger
1 tsp Coriander powder

For Powder
1 tsp Khus khus
1/2 tsp Chilli powder
1 tsp Cumin powder
Garam masala

Method:
1. Boil spinach leaves and grind to make fine paste. Fry onion till it turns golden brown. Now add garlic and ginger paste and fry for about 2 to 3 minutes.
2. Put the mutton and add khus khus, chilli powder and salt. Cook mutton on low flame till it turns light brown. Now add cumin powder, tomato puree, coriander powder and the ground spinach.
3. Cover for a while. Keep a check and do not let mutton stick to the vessel. Turn off the gas when the mutton is well done.
4. Sprinkle some garam masala.
5. Serve with plain rice.

Achari Mutton

Ingredients:
4 Onions
4 Tomatoes
800 gms Boneless mutton
½ tsp Turmeric powder
1 tsp Mustard seeds
1 tsp Kalonji (onion seeds)
5 Cloves
1 tsp saunf (fennel seeds)
1 tsp Red chili powder
2 tbsp Ginger
2 tbsp Garlic
½ cup Coriander (chopped)
8 Whole Red Chillies
1/2 cup
7 tbsp Mustard Oil
Salt (according to taste)

Method:
1. Wash and cut the mutton into small pieces. Chop onions and tomatoes. Roast the whole spices separately. Grind them altogether.
2. Add the chopped ginger-garlic in a kadahi with heated oil in it. Add coarsely ground masala powder. Keep stirring all the time. Add mutton to it and cook it on high heat till the time it turns brown.
3. Add tomatoes, red chilli powder, salt, turmeric powder and mix it well. Cook till the time oil leaves the masala.
4. Add about 3 cups of water, bring it to a boil and cover.
5. Cook it till the time mutton is fully done. Put coriander leaves on its top and serve hot.

Ingredients:

3 onions, sliced and separated into rings

2 Tablespoons butter, melted

1 package gravy mix

3 cups water

4 slices French bread, cubed

4 slices Swiss Cheese

Method:

1. In the 3-quart or larger slow cooker, add in the sliced onions. Pour in the butter and mix thoroughly.

2. Stir in the bread and add the water and gravy mix. Stir well. Cover and cook on LOW for 10 to 18 hours or on HIGH for 4 to 5 hours.

Prep Time: 20 minutes

The most wonderful thing about cheesecakes, is that you can freeze them ahead and use later. Freezing for more than a month is not recommended to retain the best quality.

Cool the cheesecake completely before freezing.

To use bottom of springform pan

– Remove the outer rim (sides) of the springform pan, leaving the cheesecake sitting on the bottom of the pan. I then wrap each cheesecake (with the bottom of the pan) with several layers of plastic wrap and then a layer over the outside with aluminum foil.

To use a cardboard bottom

– After the cheesecake is completely cooled, use a knife to separate the cheesecake from the pan bottom. Slide it onto a foil-wrapped piece of heavy cardboard. Then wrap each cheesecake (with the bottom of the pan) with several layers of plastic wrap and then a layer over the outside with aluminum foil.

For a cheesecake with topping, such as fruit, always freeze cheesecake WITHOUT the topping and add the topping before serving.

Always thaw a cheesecake overnight in the refrigerator. When partially thawed, transfer it from the cardboard or springform bottom to a serving plate.

The chocolate used should be cold, straight out of the refrigerator, for best results. If it’s room temperature, then the slices won’t turn out paper thin; instead, they’ll be thick, broken chunks. To make chocolate shavings, you first need a good quality of chocolate in block form. Following are two easy methods to make chocolate shavings:

Vegetable or Potato Peeler – Hold the chocolate with a paper towel and pass the vegetable peeler over the narrowest side of the chocolate block. The chocolate will curl up like wood shavings.

Melon Ball Scoop – Position the bar of chocolate on a parchment paper covered pan and hold it down with a paper towel. Scrape the melon ball scoop across the surface of the chocolate. You will get curved shavings.

Storage or Shavings
Keep the shavings in a covered container in the refrigerator until needed. Leftover shavings keep in the refrigerator indefinitely.

Whole-wheat flour usually can be substituted for part or all of the all-purpose flour in most recipes. For example, if the recipe calls for two cups flour, try one cup of all-purpose and one cup of whole-wheat flour. When completely substituting whole-wheat for white, use 7/8 cup whole-wheat for one cup of white flour.

BREAD BAKING

Whole wheat flour – replace up to half of the white flour in the recipe with this.

In order to ensure that your whole wheat loaves are as light as possible, be sure and measure out the flour with the spoon. In other words, don’t scoop it out of the bag or container with your measuring cup. Spoon the flour into the cup. This introduces air into the mixture from the start.

(1) Use a baking method called a sponge. Proof the yeast. Gradually stir in about half the flour. Allow this mixture to sit, covered, for at least an hour. You can even leave it out overnight! This strengthens the gluten in the flour. The stronger the gluten, the better it can trap the carbon dioxide put off by the yeast. In other words, your bread will rise better. Then add the rest of the flour and proceed as usual.

(2) Add some gluten flour when making breads to help the rising.

Keep an eye on the liquid to flour ratio. Whole wheat flours (especially freshly ground whole wheat) will absorb liquids at a different rate than conventional white flours. Add additional flour and liquids in small portions (a tablespoon at a time). Don’t use too much flour. Whole wheat doughs will be slightly tacky. Allow the dough to rise twice before shaping it.

gluten flour = instant gluten flour = pure gluten flour = Vital Wheat Gluten
This is flour with the starch and bran removed. Pure gluten flour is usually added to regular flour to turn it into bread flour.

Ingredients:
For dressing:
2 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil

For salad:
Olive oil
Nonstick vegetable oil spray
¼ cup balsamic vinegar
2 teaspoons (packed) dark brown sugar
2 (2-pound) butternut squash, peeled, halved lengthwise, seeded
Coarse kosher salt
4 heads of Belgian endive, root ends trimmed, leaves separated into individual leaves
2 unpeeled Fuji apples, halved, cored, cut into match stick size strips
8 ounces blue cheese, coarsely crumbled
½ cup dried cranberries

Method:
1. To make dressing, whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Season with salt and pepper.

2. To make salad, preheat oven to 400 degrees. Brush 2 large rimmed baking sheets with oil; spray with nonstick spray. Whisk vinegar and sugar in small bowl; set aside.

3. Cut squash halves crosswise into ¼-inch-thick slices. Arrange squash in single layer on prepared sheets; brush with oil and sprinkle with coarse salt and pepper. Roast 5 minutes; brush with sugar-vinegar mixture. Turn squash over and brush with sugar-vinegar mixture; roast 5 minutes. Roast until squash is tender when pierced with small knife, about 15 minutes longer. Cool on sheets.

Note: Can be made 4 hours ahead. Let stand at room temperature. Arrange 5 to 6 endive leaves on each of 10 plates. Place butternut squash slices in center of each plate. Scatter apples, cheese and cranberries over squash. Drizzle dressing over and serve.

For an even prettier touch, pile your finished cheesecake with chocolate shavings. You can also make these in individual cheesecake molds.

Ingredients:
1¼ cups graham cracker crumbs
3 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, at room temperature
1 cup sugar, divided
4 large eggs, at room temperature
2 tablespoons all-purpose flour
Brandy
2 teaspoons freshly grated nutmeg, divided
1 cup whipping cream

Method:
1. Preheat oven to 300 degrees. Pour graham cracker crumbs into a 6½-inch-diameter springform pan with a rim at least 3 inches high; add butter and stir to mix. Press mixture evenly over bottom and ½ inch up side of pan.

2. In a large bowl, with a mixer on medium speed, beat cream cheese and ¾ cup sugar until smooth. Add eggs 1 at a time, beating well after each addition and scraping down inside of bowl as needed. Beat in flour, brandy, and 1½ teaspoons nutmeg just until incorporated. Pour into crust-lined pan and bake until small cracks are visible on sides but center jiggles when cake is gently shaken, 40 to 50 minutes.

3. Run a thin-bladed spatula between cheesecake and pan rim. Put cheesecake on a rack and let cool completely. Cover and chill until cold, at least 3 hours.

4. Remove pan rim. If any moisture has collected on cake, gently blot dry with a paper towel. Cut cake slices with a serrated knife, running knife under hot water and wiping clean after each slice.

5. In a small bowl, whisk together cream and remaining ¼ cup sugar until stiff peaks form. Dollop whipped cream onto cheesecake and sprinkle with remaining ½ teaspoon nutmeg.

Note: Serves 12