Ingredients:

1. All purpose flour - 1 cup
2. Butter - 1/4 cup
3. Egg - 1
4. Sugar - 1/2 cup
5. Orange zest - 1 tsp
6. Orange juice - 1 tbsp
7. Vanilla essence - 1/2 tsp
8. Baking powder - 1/2 tsp
9. Salt - 1/4 tsp
10. Powdered sugar - 1/4 cup

Preparation:

• Preheat oven to 375 F.
• Sieve together all purpose flour, baking powder and salt.Set it aside.
• In a mixing bowl, add in butter and sugar.Beat them together until fluffy.Add  egg and beat again for few minutes.
• To this mixture add orange zest, orange juice, vanilla essence and mix well.
• Next, add the sieved flour mixture and mix gently to form a sticky dough.Cover it and refrigerate for an hour.
• To make cookies, make small balls out of the dough and roll them in powdered sugar.Transfer to a lined baking tray and bake for 15 minutes.
• Remove cookies from the oven and let them cool completely.Store in an airtight container.

Ingredients:

1. Strawberry, sliced - 1 cup
2. Whole milk - 1/2 cup
3. Strawberry ice cream - 1 cup
4.  Vanilla essence - 1/2 tsp

Preparation:

• Place the sliced strawberries in a blender and blend until smooth puree.Add all other ingredients and blend again for few more seconds until smooth and  frothy. 
• Pour into serving glasses and garnish with strawberry slices.

Ingredients:

1. Whole wheat flour - 1 cup
2. Sugar - 1/2 cup
3. Cold unsalted butter - 1/2 cup( 1 stick)
4. Walnut - 1/2 cup
5. Cardamom powder - 1/4 tsp
6. Milk - 1.5 tbsp
7. Salt - 1/4 tsp

Preparation:

• Preheat oven to 375 F.
• In a large bowl, mix together wheat flour, sugar, salt and cardamom powder.
• Grind the walnuts into fine powder and add  to the flour mixture.
• Cut the butter stick into small pieces.Add in this pieces to the flour mixture and mix well using a fork.
• Add in milk and knead the mixture to form a smooth dough.Wrap this dough using a plastic wrap and refrigerate for 30 minutes.
• Roll out the dough using a rolling pin on a lightly floured surface.Using cookie cutters, cut into desired shapes. 
• Place them on a baking tray lined with parchment paper and bake for about 12 - 13 minutes or until the edges of the cookies turn golden brown.
• Remove from the oven and let them cool completely.Store the cookies in an airtight container.

Ingredients:

1. Grated carrot - 2 cups
2. Ghee - 2 tbsp + 1 tbsp
3. Sugar - 1/2 cup
4. Whole milk - 2 cups
5. Cardamom powder - 1/2 tsp
6. Raisins - 1 tbsp
7. Chopped almonds/cashews - 1 tbsp

Preparation:

• Heat 2 tbsp ghee in  a heavy bottomed or non stick pan.Fry the raisins and cashews/almonds.Set it aside.
• Add in grated carrot to the same pan and fry for 4-5 minutes. To this, add milk and bring it to boil.Simmer it for 10 -15 minutes stirring in between.
• Add in sugar and cardamom powder. Cook until the mixture becomes thick.
• Add the remaining 1 tbsp ghee and mix well.Cook for few more minutes and switch off the flame.
• To this cooked halwa, add the ghee fried raisins and cashews/almonds.Mix well.Serve hot or warm.

Ingredients:

For the crust:

1. Graham crackers /Digestive biscuits - 1 cup, powdered
2. Unsalted butter - 3 tbsp
3. Salt - a pinch
4. Sugar - 2 tbsp

For the filling:

1. Cream cheese - 3 cups, at room temperature
2. Egg - 3 nos
3. Sour cream - 1 cup
4. Sugar - 1.25 cups
5. Lemon juice - 1 tsp
6. Vanilla essence - 2 tsp
7. All purpose flour - 1/4 cup

Preparation:

• Preheat oven to 325 F.
• Grease a 9 inch springform pan with  melted butter and set aside.
• For preparing the crust, in a bowl, mix together graham cracker crumbs, melted butter, salt and sugar.Press this mixture firmly to the bottom of the prepared springform pan, until the crumbs becomes a nice even layer.
• For the filling, Take the cream cheese in a large mixing bowl. Using a hand or electric mixer, beat it until creamy.
• Add in sugar and beat again.Next, add the eggs one by one and beat for few minutes.
• To this, add sour cream, lemon juice, vanilla essence, and all purpose flour.Mix again until smooth.Do not overbeat the mixture.
• Pour the cheesecake filling into the pan carefully.The filling should be evenly distributed.
• Place the pan on the oven's middle rack and bake for 1 hour and 15 minutes or until firm.
• After the baking time, turn off the oven and leave the cheesecake in the oven for 2 hours .
• Remove it from the oven after 2 hours and let it cool completely.Refrigerate for 8-9 hours before serving.Top the cheesecake with some graham cracker crumbs or garnish with some berries or fruits.This is completely optional.

Ingredients:

1. All purpose flour/Maida - 2 cups
2. Butter - 1/4 cup
3. Eggs - 2
4. Baking powder - 1 tsp
5. Baking soda - 1/2 tsp
6. Sugar - 1 cup
7. Orange juice - 1 cup
8. Orange zest - 1 tbsp
9. Vanilla essence - 1/2 tsp
10. Salt - 1/4 tsp

Preparation:

• Preheat oven to 350 F.
• In a mixing bowl, beat together butter, sugar and eggs until creamy.
• Add orange juice, vanilla essence and orange zest.Beat again for few seconds.
• In another bowl, sieve all purpose flour, baking powder ,baking soda and salt.
• Add this flour mixture to the beaten egg mixture and fold gently.
• Transfer this batter to a greased baking tray and bake for 50 - 55 minutes or until a skewer inserted to the center of the cake comes out clean.
• Transfer the loaf to a wire rack and let it cool completely.

Ingredients:

1. All purpose flour/Maida - 1 cup
2. Instant oats - 2 cups
3. Brown sugar - 1 cup
4. White sugar - 1/4 cup
5. Baking powder - 1/2 tsp
6. Baking soda - 1/2 tsp
7. Cinnamon powder - 1/4 tsp
8. Unsalted butter - 1/4 cup
9. Vegetable oil - 1/4 cup
10. Hot water - 6 tbsp
11. Vanilla essence - 1 tsp
12. Salt - 1/4 tsp
13. Raisins - 1/2 cup

Preparation:

• Preheat oven to 375 F.
• In a mixing bowl, mix together all purpose flour, instant oats, baking powder, baking soda, cinnamon powder and salt.
• In another bowl, beat together butter, brown sugar, white sugar, vegetable oil and  vanilla essence.
• To this, add the oats mixture along with hot water and mix together to form a smooth dough.Fold in raisins.
• Make small balls out of the prepared dough and place on a lined baking sheet.Press down gently using your hands.Bake for 12- 13 minutes or until golden brown.
• Transfer to a wire rack and let them cool completely.
• Store in an airtight  container.

Ingredients:

1. Instant oats - 1/2 cup
2. Chilled Milk - 1 cup
3. Chopped banana - 1 cup
4. Honey - 1 tbsp
5. Almonds - 8-9 nos

Preparation:

• In a blender add oats, chilled milk, chopped banana, honey, almonds and blend until smooth.
• Pour into serving glasses and serve immediately.

Ingredients:

1. Wheat flour - 3/4 cup
2. Instant oats - 3/4 cup
3. Brown sugar - 1/2 cup
4. Egg - 1
5. Baking powder - 1 tsp
6. Vegetable oil - 1/4 cup
7. Milk - 3/4 cup
8. Vanilla essence - 1 tsp
9. Raisins - 1/4 cup
10. Salt - 1/4 tsp

Preparation:

• Preheat oven to 375 F.
• Sieve together wheat flour, baking powder and salt.To this, add oats and mix well.
• In a mixing bowl, beat together brown sugar and egg until creamy.Add in vegetable oil, vanilla essence, milk and beat again.
• To this , add the wheat oats mixture and fold gently.Dust the raisins with some flour and add it to the batter.Fold it again .
• Transfer the batter to a muffin tray lined with paper cups and bake for 20 minutes or until a skewer inserted to the center of the muffin comes out clean. 
• Transfer to  a wire rack and let it cool completely.

Ingredients:

1. Boneless chicken - 250 gms
2. Potato - 2 nos 
3. Chopped ginger - 1 tsp
4. Onion - 1, chopped
5. Pepper powder - 1 tsp
6. Red chilli powder - 1/2 tsp
7. Turmeric powder - 1/4 tsp
8. Garam masala - 1 tsp
9. Coriander leaves - 1 tbsp
10. Egg - 2 nos
11. Bread crumbs - 1 cup
12. Salt - as needed
13. Oil - for frying

Preparation:

• Pressure cook chicken in enough water adding 1/2 tsp pepper powder and  salt.
• Let it cool and shred it using a fork or pulse in a food processor. Next, boil the potatoes and mash it.
• Heat oil in a pan and add chopped ginger.Fry it for few seconds.Add in chopped onion and saute until translucent.
• Add in turmeric powder, red chilli powder, garam masala and enough salt.Mix well.
• Add the cooked, shredded chicken and mix well again.Sprinkle the remaining pepper powder.
• To this, add the mashed potato, coriander leaves and mix well.Switch off the flame.Let it cool completely.
• Take the eggs in a bowl and beat well.Take small portions of the prepared chicken mixture .Roll them to the shape of a small ball and flatten it using your hands.Dip  it in the beaten egg and roll in the bread crumbs.
• Fry them in medium flame until golden brown.Drain onto paper towels.Serve warm with ketchup .

Ingredients:

1. Boneless chicken breast - 1/2 kg
2. All purpose flour/Maida - 1/4 cup
3. Egg - 2 nos
4. Bread crumbs - 1/2 cup
5. Pepper powder - 1/2 tsp
6. Garlic powder - 1/2 tsp
7. Salt - as needed

Preparation:

• Preheat oven to 450 F.
• Clean the chicken breast and cut them into small bite size cubes.Add enough salt and mix well.
• In a bowl, beat the eggs well and set it aside.Take bread crumbs in a plate .Add in pepper powder, garlic powder and a pinch of salt.Mix it well and keep aside.
• Take all purpose flour in a bowl .Take a chicken piece, coat it with the flour, dip it in the beaten eggs and roll in the bread crumbs.Place it on a lined baking sheet.
• Repeat the same with the remaining chicken pieces.
• Bake for 25 minutes or until done.Serve hot with any sauce of your choice.

Ingredients:

1. All purpose flour/Maida - 1 cup
2. Corn starch - 3 tbsp
3. Butter - 1/2 cup
4. Powdered sugar - 1/4 cup+1/4 cup for coating the cookies
5. Powdered almond - 1/4 cup
6. Vanilla essence - 1 tsp
7. Salt - 1/4 tsp

Preparation:

• Preheat oven to 350 F.
• In a mixing bowl, add in butter along with powdered sugar and beat until creamy.
• Next, add in vanilla essence and beat again.
• To this, add all purpose flour, corn starch, salt and mix well.Stir in powdered almonds and combine  well to form a soft dough.
• Make small balls out of the dough and place them on a lined baking sheet and bake for 15 - 18 minutes or until the edges become golden brown.
• Remove from the oven and let them cool for some time.When the cookies are still warm, roll them in the powdered sugar and transfer to a wire rack.After cooling completely, roll them again in the powdered sugar.
• Store in an airtight container.

Ingredients:

1. Grated carrot - 1 cup
2. Grated coconut - 1/2 cup
3. Ghee - 1 tbsp
4. Condensed milk - 1/2 cup
5. Powdered almond - 1/4 cup
6. Cardamom powder - 1/4 tsp
7. Chopped pistachios, almonds - for garnishing

Preparation;

• Heat a heavy bottomed or non stick pan.Add in grated carrot and coconut.Stir fry them on medium heat for 5 minutes.
• Add in ghee and mix well.To this, add powdered almonds , cardamom powder and mix again.Cook this mixture for 2-3 minutes.
• Next, add condensed milk and mix everything well.Switch off the flame and transfer this mixture to a lined tray.and press it firmly.Let it cool completely.Cut them into squares and garnish with chopped pistachios or almonds before serving.

Ingredients:

1. Strawberries, halved - 1/2 cup
2. Kiwi, sliced - 1/2 cup
3. Blueberry - 1/2 cup
4. Lemonade - as needed

Preparation:

• Fill each popsicle mold with mixed fruit slices.Leave some space in between to fill up with lemonade.
• Pour lemonade in each mold to cover the fruit slices. 
• Freeze for 2-3 hours.Take them out and carefully insert popsicle sticks and freeze for another 5-6 hours.

Ingredients:

1. All purpose flour/Maida - 1.5 cups
2. Granulated sugar - 1/4 cup
3. Brown sugar - 1/2 cup
4. Butter - 1/2 cup
5. Baking powder - 1/4 tsp
6. Baking soda - 1/2 tsp
7. Milk - 1/4 cup
8. Vanilla essence - 1 tsp
9. Chocolate chips - 3/4 cup
10. Salt - a pinch

Preparation:

• Preheat oven to 375 F.
• Sieve  together all purpose flour, baking powder, baking soda and salt.Keep it aside.
• In a mixing  bowl. beat together butter, granulated sugar and brown sugar until creamy.Add in vanilla essence, milk and beat again.To this, add the sieved flour mixture and mix until well blended.Stir in chocolate chips.
• Take a spoonful of batter and place on a lined cookie tray.Repeat the same with remaining dough. Space the cookies about 2 inches apart on the tray.
• Place it  in the oven and bake for 10 - 12 minutes or until golden brown.Let them cool completely and store in an airtight container.

Ingredients:

1. Ripe mango, pureed  - 1 cup
2. Semolina/Rava- 3/4 cup
3. Sugar - 1/2 cup
4. Ghee - 3 tbsp
5. Saffron strands - a pinch
6. Cardamom powder - 1/4 tsp
7. Cashews- for garnishing
8. Salt - a pinch
9. Water- 2 cups

Preparation:

• Heat  2 tbsp ghee in a  heavy bottomed or non stick pan and add in cashew nuts.Fry them until golden brown.Transfer it to a bowl and set aside.
• In the same pan.add semolina and roast it over low flame for 3-4 minutes.Transfer it to another bowl.
• Add 2 cups of water to the  pan and bring it to boil.Add a pinch of salt.Add in mango puree, saffron strands, cardamom powder and sugar .Mix it well.
• To this mixture, add the roasted semolina and stir well.Cook it over medium flame, stirring continuously until the mixture gets thick.Add in the remaining ghee and mix well again.
•  Switch off the flame .Transfer to a serving plate and garnish with ghee fried cashews.

Ingredients:

1. All purpose flour/Maida - 3/4 cup
2. Cornstarch - 3 tbsp
3. Unsalted butter - 1/2 cup( 1 stick) at room temperature
4. Powdered sugar - 1/4 cup
5. Salt - a pinch
6. Vanilla essence - 1 tsp

Preparation;

• Preheat oven to 350 F. In a bowl, add all purpose flour, corn starch and salt.Mix well using a spoon or fork.Keep it aside.
• In another mixing bowl, take butter along with powdered sugar and beat using a hand mixer until smooth and creamy.
• To this, add vanilla essence and beat again.Next, add the flour mixture and mix well to form a smooth dough.
• Make small balls out the prepared dough and flatten them  using your hands.Place them on a lined baking tray leaving 2 inches in between.Using a fork, press down gently on top of each cookie.
• Bake for 15 minutes until lightly golden.Remove from oven and let them cool completely.Store in an airtight container.

Ingredients:

1. Deseeded dates - 1 cup
2. Almond -1 cup
3. Grated coconut - 1/2 cup
4. Green cardamom - 5 nos

Preparation:

• Heat a pan and add the dates.Cook for 2-3 minutes to make them soft.Transfer to a bowl and keep it aside.
• In the same pan,  dry roast the almonds for 3-4 minutes on medium flame.Remove them from the pan and let it cool.
• Next, to the pan,  add grated coconut and dry roast it until golden brown.Switch off the flame and transfer it to a bowl.Let it cool.
• Add the softened dates, roasted almonds ,coconut and cardamom to a blender and blend them to a coarse mixture.Transfer this mixture to a bowl and shape them into small lemon sized ladoos.

Ingredients:

1. Chopped strawberry - 2 cups
2. Chopped pineapple - 2 cups
3. Sugar - 4 tbsp
4. Lemon juice - 2 tsp

Preparation;

• Place chopped strawberries in a blender.Add in  2 tbsp sugar and 1 tsp lemon juice.Blend until smooth.Transfer the mixture to a bowl.
• Wash and clean the blender.Add in chopped pineapple along with the remaining sugar and lemon juice.Blend them until smooth.Pour this mixture to another bowl,
• Take popsicle mould . Fill its half portion with strawberry puree and the remaining portion with pineapple puree.Using a knife gently swirl the mixture to give a marble effect.Do not over mix.
• Cover and freeze for 7-8 hours.For demoulding, dip them in warm water for few seconds.Carefully remove popsicles from the mould and enjoy.

Ingredients:

1. Heavy cream - 2 cups
2. Sweetened condensed milk - 1 can
3. Vanilla essence - 1 tsp
4. Chocolate chips - 2 cups
5. Oil -  1/2 cup

Preparation:

• In a mixing bowl, beat the heavy cream until stiff peaks form.Do not over beat.
• Add in vanilla essence, condensed milk and mix well.
• Pour the mixture into popsicle moulds. Cover and freeze for 2-3 hours.Insert popsicle sticks to the center and freeze again for 6-7 hours.
• Melt chocolate chips in microwave.Add in oil and mix well.Transfer this to a glass.
•  Demould the popsicles and dip them in the chocolate mixture.Place the dipped bars on a tray lined with parchment paper and serve.