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Ingredients:

1 cup - Amulya Milk Powder
1 cup - Mawa
1 cup - Desiccated coconut
cup - Cashew
cup - Almonds
2 gms - Rose petals
1 cup - Pomegranate seeds
5 nos - Sweet potatoes
2 drops - Orange food colour
3 tbsp - Khas Khas
2 tbsp - Amul Cream
ltr - Amul Milk
1 Nos - Apple
10 pods - Green Cardamom

Procedure:

For the Rolls:

1. Mix Mawa, Desiccated coconut, Amulya powder, Amul Cream, Green Cardamom powder, Sweet Potato Paste and make dough. Roll the dough by stuffing rose petals. Powder it by desiccated coconut on the outside.

For Cashew Halwa:

1. Cook cashew paste, Mawa , Sweet potato paste, green cardamom powder , orange food colour in a wok and keep in the fridge for setting.

For sheer Kurma:

1. Heat the milk & add milk powder into it. Coarsely ground khas khas, Cashew, Almonds, Green Cardamom powder add very little orange colour in it. And mix it in the milk. Cook it for a long time to reduce it and set it in Fridge.

For Garnishing:

Use apple for garnishing.

Ingredients:

1 cup - Maida
cup - Nachni Aata
as per taste - Salt
pinch - Mirchi powder
pinch - Turmeric powder
pinch - Garam masala
pinch - Jeera powder
2 cups - Amul ghee

Procedure:

1. Firstly we make dough of maida with warm water and add a pinch of salt
2. After that we take nachni flour and add 1 pinch salt, 1 pinch turmeric, 1 pinch red chilli powder, 1 pinch jeera powder, 1 pinch garam masala and make a soft dough and make small ball.
3. After that fill nachni dough in ball of maida and make thin puri from this filling ball and fry in amul ghee and serve hot.

Ingredients:

2 cups - Chena
1 portion - Cauliflower peels
1 portion - Jackfruit peels
10 pods - Imli leaf
4 portions - Beetroot peels
1 tbsp - Jeera powder
1 - Bay leaf
2 pods - Lawang
2 pods - Red chilli
2 pods - Green chilli
As per taste - salt
As per taste - sugar
1 tbsp - Turmeric
6 tbsp - Mustard oil
1 tbsp - Kasoori methi

Procedure:

1. Smash chana by hand.
2. Then boil cauliflower and jackfruit chilka. The cauliflower stem jackfruit chilka smashed and fried with garlic.
3. Cauliflowers are fried with green chilli and garam masala.
4. Three kababs are made separately with different flavour.
5. There are tejpatta, zira, methi, lawng, red chilli powder, dhania in masala.
6. Chatni is made with imli patta roasted, sugar, chilli powder, mustard oil and salt.
7. There are three kababs are fried on the tawa with the different flavour and taste.

Ingredients:

2 cup - Amul cream
1 cup - Jackfruit skin
cup - Beetroot skin
1 cup - Cottage (chena)
1 cup - sugar
2 tbsp - water
2 pinch - Green cardamom powder
1 pinch - Nutmeg powder
1 pinch - cinnamon

Procedure:

1. Strain split milk in a muslin cloth. Cook amul cream on a low flame until it is reduced into a solid form similar to khoya.
2. Remove the green skin from the jackfruit skin and grate the white pulp. Saut this pulp in fortune groundnut oil. In a wok take some oil now put cinnamon, green cardamom and nutmeg powder.
3. Add the khoya, and the chena and jackfruit skin stir it regularly. Juice the beetroot skin and add this juice in the wok and add sugar stir the mixture in the wok regularly until the mixture becomes relatively hard.
4. Set the mixture in the plate and garnish with green cardmom powder

Ingredients:

300 gram - Chenna
12 no.(10 gram) - Papaya seeds
1 no. - Gobi danthal
2 no. - Beetroot skin
2 no. - Green cardamom
Salt to taste
1 no. - Star anis
1 tbsp - Sugar
1 no. - Cinnamon sticks
3 cloves - Ginger
1 tbsp - garlic
2 pcs - Green chilli
1 tbsp - Red chilli powder
1 tbsp - garam masala
1 tbsp - Haldi powder

Procedure:

1. Rub the chenna with palm. And rub till the chenna gets soft. Make the 3 chenna layers red chilli, beetroot skin, salt, cardmon, garam masala. And make another of sugar and cardamom
on the other side chopped ginger, garlic gobi danthal and saut in oil add jeera, cinnamon stick, green chill, salt and red chilli and haldi

For sauce:

1. Boil beetroot skin with very little bit of water. Add sugar, cinnamon stick, imli leaf, cardmom and salt.

For plating:

1. Layer the spicy red chenna on bottom and then put the gobi danthal and then put sweet chhena layer on the top again put the gobi dhantal.

Ingredients:

6 cubes - Jackfruit peels
4 strands - Imli patta
200 gram - Chenna
2 tbsp - Beetroot peels paste
3 tbsp chopped - cauliflower
2 tbsp - garlic
2 tbsp - cream
tbsp - Kasuri methi dry
For deep fry - Oil
To taste - Salt
tbsp - Coriander powder
tbsp - red chilli powder
tbsp - jeera

Procedure:

1. Boil the jackfruit peels and grind with cauliflower stem and keep in a bowl. Add paneer and imli patta to this mixture. Add garam masala,salt,coriander powder,red chilli powder and kasuri methi.
2. Boil beetroot and extract juice out of it. Divide the batter in 2 parts mix beetroot juice in one part and round tikki of both the batter. Deep fry these and keep aside.
3. In kadhai and add jeera and garlic and chopped cauliflower stem and saut and make puree put back on gas and add cream and cook with salt and garam masala. Serve hot with this gravy.

Ingredients:

2/2 cm 6 cubes - Jackfruit peel
3 stem - cauliflower
50 ml juice - Beetroot peel
50 leaves - Imli leaf
100 gram - Chena
optional - Papaya seeds
1 tbsp - Dal chini powder
1 tbsp - Choti ilaichi
1 tbsp - jawetri
2 tbsp - Ginger garlic
1 tbsp - Cumin powder
1 pinch - sugar
1 tbsp - Red chilli paste
1 pinch - Salt
1 - Green chilli

Procedure:

1. Cut the green part of jackfruit and make cubes from the right portion. And marinate with salt and keep aside
2. Boil jackfruit with salt till soft. After boiling add beetroot peels juice and garam masala (clove, javitri, dalchni,choti elaichi) and fry this.

For gravy:

1. In oil put ginger garlic and red chilli paste, jeera powder and cauliflower stem grated. And saut for some time add cream, garam masala.

For chena tikki:

1. Mix chena with garam masala, imli leaves,kasuri methi,salt and make small tikki and shallow fry

For Sauce:

1. put cream, salt, beetroot juice sugar and green chilli, imli patta and blend in mixer

Plating:

1. Put gravy and then jackfruit cube, tikki and jackfruit and sprinkle imli patta.

Ingredients:

For the Kofte:

300g - Amul Malai Paneer
1 bunch - Palak (Spinach)
1 tbsp - Maida (Refined Flour)
1 tsp - Lal Mirch (Red Chilli) Powder
1 tsp - Garam Masala
To taste - Salt
1 - Kairi (Raw Mango), shredded
As required - Fortune Rice Bran oil

For the Kachori:

2 cups - Makai ke Atta(Corn Meal)
6 cloves - Lehsun (Garlic)
1 - Kairi (Raw Mangoes), shredded
1 tsp - Lal Mirch (Red Chilli) Powder
To taste - Sugar
To taste - Salt
1 tbsp - Haldi (Turmeric) Powder

For the sauce:

cup - Amul Masti Dahi
A pinch - Sugar
A pinch - Haldi (Turmeric) Powder
- Kairi (Raw Mango)
To taste - Salt
1 tbsp - Rai (Mustard Seeds)
As required - Oil

For the lassi:

2 cups - Amul Masti Dahi
Few cubes of Ice
To taste - Sugar
1 - Kairi (Raw Mango), peeled and shredded
Few Kairi (Raw Mango) peels, diced and julienned to garnish

For the mango drink:

- Kairi (Raw Mango), shredded
Few cubes - Ice
cup - Sugar

Method:

1. To make the Kofte, blanch spinach and shred. Mix paneer and spinach with maida, salt, chilli powder, garam masala and some of the shredded raw mango. Make roundels of this mixture and deep fry in fortune rice bran oil.
2. To make the kachori, mix makke ke atta, garlic, shredded kairi, sugar, salt, lal mirch powder, haldi to form the dough. Rest the dough for a while. Make balls of the dough.
3. Make a mixture of haldi, sugar, salt, lal mirch powder.
4. Stuff the dough balls with the mango mixture and deep fry. Set aside.
5. To make the sauce, mix dahi, shredded kairi, haldi, a pinch of salt and a pinch of sugar in a blender. Simmer the mixture over medium heat.
6. In another pan, temper rai with oil and pour over the sauce.
7. To make the raw mango lassi blend shredded kairi, water and ice till the ice is crushed. Pour this mixture through a muslin cloth.
8. Whip the curd with sugar and add the strained juice to it. Garnish with finely chopped kairi peels and serve chilled in a wine glass.
9. To make the mango drink: Boil the sugar in water to make a syrup.
10. Add the remaining shredded raw mango to sugar syrup and bring it to a boil. In a blender, add cubes of ice and mix well. Refrigerate and serve chilled.