To make excellent shrikhand mix the chakka and sugar and keep it aside for half an hour.Then pass it through a maida siever. The maida siever should fit the top portion of any long vessel. Once it gets fixed in the vessel then you can put little quantities of the chakka-sugar mixture and gently press it through the siever with your palms. The shrikhand that collects below becomes fluffy and totally free of lumps. Then you can add the cardomom powder, nutmmeg powder and saffron and mix well.

Ingredients:

1 Pound Penne Pasta
4 Medium Artichokes, Cleaned, Choke Removed, Cut Into Quarters And Dropped In A Lemon Water Bath
1 Lemon
2 large cloves garlic, minced
1/4 cup good quality olive oil
16 large shrimp, peeled, deveined and cut into 2 or 3 PpHalf
2 tablespoon finely chopped mint
2 tablespoon finely chopped parsley
Salt & pepper
Red pepper flakes as desired

Procedure:

Place the artichokes in a pot, and cover with enough of the lemon water to just cover them. Bring this to a boil, and then reduce the heat to a simmer, and cook just until fork tender, about 10 minutes. Drain. Heat half the oil in a saucepan, and add the garlic. Heat for a minute or two until sizzling, but do not burn. Add the artichokes with half of the fresh, chopped herbs, and saute 3 to 4 minutes. Add the tomatoes, shrimp, salt and pepper to season. Add a small amount of red pepper flakes and cook for 2 to 3 minutes, or just until the tomatoes begin to soften, and the shrimp turn pink. Taste and add additional pepper flakes if you would like more heat.Cook the pasta in boiling salted water until al dente. Drain, and return to the pot, keeping a small cup of the pasta water aside. Add the sauce ingredients, the olive oil, and a few teaspoons of pasta water if needed to moisten to the pot and cook a minute or two until combined. Add the rest of the fresh herbs, and serve, topping each serving with some of the remaining sauce.

Ingredients:

3 whole boneless chicken breasts
Marinade:
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
1 tablespoon cornstarch (corn flour)
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil

Sauce for Sesame Chicken:
1/2 cup water
1 cup chicken broth
1/8 cup vinegar
1/4 cup cornstarch (corn flour)
1 cup sugar
2 tablespoon dark soy sauce
2 tablespoon sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)
2 tablespoon toasted sesame seeds
3 1/2 - 4 cups peanut oil for deep-frying

Procedure:

Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
To prepare the sauce: Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
To deep-fry the chicken:Add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.Just before you are finished deep-frying, bring the sauce back up to a boil.Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

Ingredients:

500 grams boneless firm white fish fillets, skinned
3 spring onions (green onions) chopped
1 egg, lightly beaten
2 tablespoons plain flour
2 fresh red chillies, deseeded and chopped
1/2 teaspoon cumin seeds
2 teaspoons grated fresh ginger
vegetable oil from shallow-frying

coriander chutney:

1 bunch fresh coriander
4 spring onions (green onions), chopped
1 tablespoon grated fresh ginger
1 clove garlic, crushed
2 tablespoons lime or lemon juice
1 tablespoon vegetable oil

Procedure:

Place fish in a food processor and process until finely chopped. Add spring onions, egg, flour, chillies, cumin seeds and ginger and process to make a stiff paste. Take 2 tablespoons of fish mixture and shape into a small flat cake. Place on a plate lined with plastic food wrap. Repeat with remaining mixture. Heat oil in a frying pan over a medium heat and cook fish cakes in batches for 3 - 4 minutes each side or until cooked. Set aside and keep warm. For the chutney: place coriander, spring onions, ginger, garlic, lime or lemon juice and oil in a food processor and process until smooth. Serve warm with fish cakes. Makes 4 - 6 servings.

Ingredients:

1/2 cup mayonnaise
2 tablespoons all-purpose flour
2 eggs, beaten
1/2 cup milk
1 cup crab meat
1 cup diced Swiss cheese
1/2 cup chopped green onions
1 (9 inch) unbaked pie crust

Procedure:

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.

Ingredients:

For the Lamb marination
500 grams boneless lamb
4 green chillies (halved)
6 cloves (pounded)
6 elaichi (pounded)
5 grams crushed black peppercorn
5 grams salt
5 grams sugar
100 ml malt vinegar
100 ml groundnut oil
70 grams onion paste
250 grams diced potatoes (deep fried)
1 tbsp chopped coriander
salt to taste
2 Green chillies (jullien)

To be ground into paste
10 kashmiri red chillies
½ tsp jeera
2 tsp coriander seeds
½ tsp turmeric powder
6 cinnamon sticks
40gms ginger garlic paste
100ml malt vinegar to ground

Procedure:

Marinate the lamb in Mari nation ingredients and keep refrigerated for 1-2 hours. Ground all the ingredients using vinegar (100ml. Heat oil in pan and add onion paste and cook till golden brown. Add all paste and cook till the are cooked. Now add marinated lamb and cook for few minutes. Add around one litre of water, bring to boil and keep cooking on slow fire till lamb is cooked and gravy reduced a bit. Finally add fried potato dices and boil until potatoes are fully done. Add salt as per your taste and put some coriander. Remove in a serving dish and garnish with chopped coriander and green chilli julliens.

Ingredients:

2 chicken breasts
1 medium neg
1 tbsp sugar
2 tbsp sake
3 tbsp mirin
3 tbsp soy sauce

Bamboo skewers (soaked in water to prevent burning)

Procedure:

Cut chicken breasts into bite-sized pieces. Cut negi into 1 inch lengths. Skewer the chicken and negi in alternating order. Mix sugar, sake, mirin, and soy sauce in a bowl. Grill the skewered chicken over hot coals, basting with teriyaki sauce until the chicken is cooked.