Ingredients:

1. Sweetened shredded coconut - 2 cups
2. Sweetened condensed milk -1/2 cup
3. All purpose flour/Maida - 2 tbsp
4. Vanilla essence - 1/2 tsp
5. Cherries - for topping
6. Salt - a pinch

reparation:

• Preheat oven to 350 F.
• In a large bowl, add in shredded coconut, flour and salt.Mix everything well.
• To this mixture, stir in condensed milk and  vanilla essence to form a slightly sticky dough.
• Make small balls out of the dough and press them gently .Top each balls with a sliced cherry .
• Place them on a lined baking tray and bake for 15 minutes.
• Take out of the oven after 15 minutes and let them cool completely.

Ingredients:

For Marination:

1. Boneless chicken - 3/4 kg
2. Yogurt - 1/2 cup
3. Ginger garlic paste -1 tsp
4. Kashmiri chilli powder - 1/2 tsp
5. Turmeric powder - 1/4 tsp
6. Garam masala - 1/2 tsp
7. Salt - as needed

For masala:

1. Finely chopped onion - 1/2 cup
2. Ginger garlic paste - 1 tsp
3. Cumin seeds - 1/2 tsp
4. Green cardamom- 3 nos
5. Cloves- 3 nos
6. Cinnamon - 1 inch stick
7. Bay leaf - 1
8. Tomato puree - 1 cup
9. Kashmiri chilli powder - 1 tsp
10. Coriander powder - 1 tsp
11. Turmeric powder - 1/4 tsp
12. Garam masala - 1/2 tsp
13. Pepper powder - 1/4 tsp
14. Heavy cream - 1/2 cup
15. Sugar - 1/2 tsp
16. Kasuri methi - 1/2 tsp
17. Salt - as needed
18. Oil - as needed
19. Butter - 1 tbsp
20. Red food colour - few drops(optional)
21. Coriander leaves - for garnishing

Preparation;

• Wash well and cut the chicken into small pieces.Marinate the chicken pieces with all the  ingredients listed under marination and refrigerate it overnight.
• Preheat oven to 450 F .Arrange the marinated chicken pieces on a tray lined with aluminium foil and bake for 30 minutes.After 30 minutes, set the oven to broil mode and broil the pieces for 5 -6 minutes.Take out the chicken and set it aside.
• For masala, heat oil in a pan and splutter cumin seeds.Add in cardamom, cloves, cinnamon stick and bay leaves.Fry the whole spices for few seconds.
• Add in chopped onions and saute for few minutes.To this, add ginger garlic paste and saute till the onion turns translucent.
• Next, add tomato puree and cook until the oil gets separated from the mixture . To this, add chilli powder, turmeric powder, coriander powder, pepper powder and garam masala along with enough salt and mix well.
• Add enough water and bring it to boil.To this, add the chicken pieces and mix well.Cover and cook under low flame for 10 minutes until the gravy becomes slightly thickened.
• Open the lid and add heavy cream.Add sugar and butter.Add in crushed kasuri methi.Add few drops of red food colour if needed.This is completely optional. Mix everything well.Simmer for few minutes.and switch off the flame.Add in chopped coriander leaves and serve hot with naan, chapathi or rice.

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. Paneer - 2 cups , cubed
2. Ginger garlic paste - 2 tsp
3. Yogurt - 1 cup
4. Red chilli powder - 3/4 tsp
5. Coriander powder - 1/2 tsp
6. Turmeric powder - 1/4 tsp
7. Garam masala - 1/2 tsp
8. Chaat masala - 1/2 tsp
9. lemon juice - 1 tsp
10. Kasuri methi - 1/2 tsp
11. Salt - as needed
12. Oil - for brushing
13. Cubed onion - 1/2 cup
14. Cubed capsicum - 1/2 cup
15. Sliced onion - for garnishing
16. Lemon wedges - for garnishing
17. Wooden skewers - as needed

Preparation:

• In a large bowl, add yogurt, ginger garlic paste, red chilli powder, coriander powder, turmeric powder, garam masala, chaat masala,lemon juice, kasuri methi  and enough salt.Mix everything well.
• To this marinade, add the cubed paneer, onion and capsicum.Mix everything well , Cover and refrigerate for at least 4 hours.
• Submerge wooden skewers in water for 30 minutes before using it in order to prevent burning.
• For preparing  tikka, preheat oven to 350 F. Take out the wooden skewers from water and wipe it off using a paper towel.
• Take a skewer and thread the paneer cubes along with chopped veggies in between. Repeat the same with the remaining paneer and veggies.
• Place the paneer skewers on a tray lined with aluminium foil and keep it in the oven.After 20 minutes, flip them over, brush with some oil and bake for another 15 minutes .
• Remove from the oven , Garnish with onion slices , lemon wedges and serve paneer tikka with cilantro or mint chutney.

Ingredients:

1. Shrimp - 1/2 kg, cleaned
2. Ginger garlic paste - 1 tbsp
3. Chopped shallots - 1/4 cup
4. Chopped onion - 1/2 cup
5. Chopped green chilli- 1 tsp
6. Curry leaves -  1 spring
7. Tomato - 1, chopped
8. Grated coconut - 1 cup
9. Red chilli powder - 1/2 tsp
10. Coriander powder - 1 tsp
11. Turmeric powder - 1/4 tsp
12. Coconut oil - as needed
13. Salt - as needed

Preparation:

• Grind the grated coconut along with red chilli powder, coriander powder and turmeric powder adding a little  water.Set it aside.
• Heat coconut oil in a pan and add in chopped shallots along with chopped onions.Saute till it turns translucent.
• Add ginger garlic paste and saute for 2-3 minutes.Add in chopped tomatoes and cook for few minutes.To this, add the ground  coconut paste and mix well.  Add enough salt and cook this mixture for 1-2 minutes.
• Next, add enough water and bring to boil.Cook at medium flame till the mixture becomes semi thick consistency.
• Add shrimp, cover and cook for 8 - 10 minutes .Switch off the flame and add in few more curry leaves.
• Serve with rice, chapati etc.

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..