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. Heavy cream - 1 cup
2. Condensed milk - 1 can
3. Fresh  strawberry - 2 cups
4. Vanilla essence - 1 tsp

Preparation:

• Wash well and chop the strawberries into small pieces.Take half of them and set aside.
• Puree the remaining half strawberries in a blender and keep aside .
• In a large bowl, pour in heavy cream and start beating using a hand mixer or a whisk.Beat until stiff peaks form. Do not over beat it.
• To this, add in condensed milk , vanilla essence and beat again for few seconds.
• To this mixture, add the pureed strawberry and mix well.Next,add the chopped strawberries and fold  in gently.
• Transfer the prepared mixture to a freezer safe bowl and freeze  for 3-4 hours.Garnish with few strawberry slices and enjoy this yummy dessert..

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. Basmati rice - 2 cups
2. Ghee - 2 tbsp
3. Ginger garlic paste - 2 tsp
4. Chopped onion - 1 cup
5. Shahi jeera - 1/2 tsp
6. Cardamom - 4 nos
7. Cloves - 5 nos
8. Cinnamon - 1 inch stick
9. Bay leaf - 1 
10. Star anise - 1
11. Chopped tomato - 1/2 cup
12. Chopped green chillies - 1 tsp
13. Chopped vegetables - 1 cup
14. Yogurt - 1/4 cup
15. Chopped coriander leaves - 2 tbsp
16. Chopped mint leaves - 1 tbsp
17. Red chilli powder - 1 tsp
18. Turmeric powder - 1/4 tsp
19. Coriander powder - 1 tsp
20. Garam masala - 1/2 tsp
21. Biriyani masala - 1/2 tsp(optional)
22. Water - 5   cups
23. Salt - as needed
24. Thinly sliced onion - 1/2 cup( for frying)
25. Ghee fried cashews - 2 tbsp
26. Chopped mint, coriander leaves - for garnishing

Preparation:

• Wash well and soak basmati rice in enough water for 30 minutes.Drain the excess water and set it aside.
• Heat 2 tbsp ghee in a  heavy bottomed pan. Add shahi jeera, cardamom ,cloves, cinnamon stick, bay leaf, and star anise and fry them for few seconds.
• Add in chopped onion and saute until translucent.To this, add the ginger garlic paste and saute again until the raw smell is gone.
• Next add, red chilli powder, turmeric powder, coriander powder, garam masala and biriyani masala. Mix everything well and saute again for few seconds,
• Add in chopped tomatoes along with chopped green chillies.Cook until the tomatoes gets mushy.
• To this mixture, add 1/4 cup yogurt along with chopped mint and coriander leaves.Add enough salt and mix well.
• Add rice to this and mix again.Next, add 5 cups of water and bring it to boil.Taste check for salt and add more if needed.
• Cover the pan with lid, and cook under medium to low flame until done.While the rice gets cooked, fry the thinly sliced onion in enough oil until golden brown. Drain onto a paper towel and set aside.
• Fluff the rice using a fork.Garnish it with the fried onions, cashews chopped mint and coriander leaves.
• Serve warm with raita, fryums and pickle or any gravy of your choice.

Ingredients:

1. Potatoes - 6-7 nos
2. Salt - as needed
3. Oil - for deep frying

Preparation:

• Slice potatoes very thin using a potato slicer/ mandoline.
• In a large bowl, take water and add the sliced potatoes .Set it aside for 30 minutes.
• After 30 minutes, drain the water  and using a paper towel, absorb all the excess water from the potato slices.
• Heat oil enough for deep frying.When it is hot, add the slices carefully in small batches.Fry them until golden brown and crispy.
• Remove from oil to a paper towel and season the chips with enough salt immediately.
• Repeat the same with the remaining slices.

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.