Ingredients
4 eggs
2 cups flour
1 1/2 cup broken walnuts
1 1/2 cup broken almonds
1 1/2 cup broken hazelnuts
1 1/2 cup candied cherries halved
1 1/2 cup candied pumpkin
2 cups dated
1 cup sugar
1/2 cup rum
2 tbsp vanilla essence
2 tbsp baking powder
1/2 tbsp salt

Method
Soak the fruits & nuts in the rum overnight. Beat together eggs, gradually adding sugar & vanilla.
Mix thoroughly. Add flour, baking powder, salt, nuts & fruits one spoon at time & mixing well.
Line 2 cake tins with wax paper. Divide mixture between pans. You might want to save some of the nuts to sprinkle on the top.
To do this – first bake the for 5-7 minutes and then sprinkle the nuts on top. This prevents them from sinking into the cake.
Bake for 1 hour at 325o F or until knife inserted in the cake comes out dry.

Ingredients
1 cup plain flour
2 cups shredded carrots
3/4 cup oil
2 eggs
2 tsp cinnamon powder
1 tsp cardamom powder
1/2 tbsp baking powder
3/4 tsp baking soda
For Icing:
1 cup fresh whipped cream
3 tbsp powdered sugar
1/2 tsp vanilla essence
1/2 tsp salt
3/4 cups sugar
few strands of saffron
1/8 tsp orange color
1 tsp vanilla essence
1/4 cup walnuts, chopped
1/4 cup pistachios, chopped

Method
Beat the cream over a tray of ice cubes with a hand beater.
Do not over beat. It should form soft peaks.
Fold in the sugar and essence.
Mix gently.
Place in the refrigerator.

Ingredients
eggs – 5
sugar -175 gms.
flour -90 gms.
cocoa powder – 40 gms.
melted butter -30 gms.
corn flour – 20 gms.
baking powder – 1 tsp.

Method
Sieve together the flour, cocoa powder, corn flour and baking powder.
Place the sugar and eggs in a mixing bowl.
Beat the eggs and sugar till it is light and fluffy.
Carefully fold in the sieved flour into this mixture.
Mix in the melted butter.
Grease a shallow bowl with an small oil and dust with flour, pour the mixture batter into this.
Cook on micro high for 8 min.

Ingredients
100 gms unsweetened chocolate
(chopped)
2 large eggs
1 cup sugar
1/2 cup sweet chocolate chips
3/4 cup flour
1/2 cup butter
1 tsp vanilla essence
1/4 tsp baking powder
1/4 tsp salt

Method
Preheat over to 350 F. Sift flour, baking powder & salt together. Melt the butter. Add unsweetened chocolate to melted butter, stir in sugar vanilla & eggs.
Add flour mix & chocolate chips. Blend well. Bake for 20-25 mins & cool. Cut into Christmas shapes with cookie cutters.
And decorate with colored frosting(optional).

Ingredients
3/4 cup crumbled soft paneer
1/2 tsp salt
1/2 tsp baking powder
1 cup plain flour
1 tbsp lemon juice
1/8 tsp nutmeg powder
1/8 tsp cardamom powder
1 egg, lightly beaten
3/4 sugar
5 tbsp butter, softened
1/4 cup crushed almonds

Method
Beat butter and sugar, till light and fluffy . Add egg and lemon juice, beat well Add flour, baking powder, salt, nutmeg and cardamom
Add paneer .Beat till it well blended .Add almond, mix it well .Form small flattish rounds.Preheat oven Place some biscuits at a time on a baking sheet .Place far apart enough to allow the biscuits to expand
Bake at 150oC for 15 minutes or till light brown .Cool well before removing. Store in airtight jars

Ingredients
pearlspot or pomfret – 1 kg
grated coconut – 1
cumin seeds – 1/2 tsp
turmeric powder a pinch
sliced onions – 3
chopped ginger -2″ piece
sliced tomatoes 4
split green chilies – 6
ghee – 3 tbs
salt to taste
vinegar -1 tbs

Method
Grind the coconut with the cumin seeds and turmeric and extract milk twice. Use 1 cup of hot water for the first extraction and 1-1/2 cups of water for the seconds extraction.
Keep the two milks separate. Heat ghee in a pan. Add the onions, ginger and green chilies.
Saute well and fry for 5 minutes. Add tomatoes and saute for a while. Add the second extraction of coconut milk.
Let it boil for 5 minutes. Place salt and fish. Cook till done. Add the first extraction of the coconut milk.
Boil for 2 minutes on low heat. Finely add the vinegar and mix well. Remove from fire. Serve hot with rotis

Ingredients
1 turkey
6 cups chestnuts boiling salted water
1 cup melted butter
2 teaspoons salt
1/4 teaspoon pepper
1/2 cup cream

Method
Shell and skin the chestnuts and drop them into boiling salted water. Cook them until they are soft.
Place them through a potato ricer and combine them with the remaining Ingredients.
Fill cleaned turkey with the dressing.
Roast the turkey uncovered in a slow over 300o f until tender.
Season with salt and pepper when it is half cooked.
Serve on hot platter and garnish with broiled sausages.
2/3 cup dry bread or cracker crumbs
3 tablespoons chopped parsley
1 cup chopped celery
2 tablespoons grated onion broiled sausages
(for garnish)

Ingredients
2-3 cups of pre boiled, shredded chicken
6 tablespoons butter
1 kg mushrooms
chopped
8-10 pods of garlic, chopped fine
2 teaspoons dried thyme
1 teaspoon dried rosemary
crushed
salt to taste
2 cups chicken broth
1-1/2 kg baking potatoes
scrubbed
2 cups parmesan cheese
2 cups heavy whipping cream
1 1/4 teaspoons salt 1 teaspoon
freshly ground black pepper

Method
Melt butter in a large vessel over high heat and saute mushrooms, until liquid evaporates (about 10 minutes). Add garlic, thyme, and rosemary; saute; 1 minute. Add chicken and chicken broth. Simmer until liquid evaporates, stirring often, about 15 minutes. Season with salt and pepper.
Cool. Preheat to 375 degrees F (190 degrees C). Prepare the baking dish by buttering the inner surface well. Peel potatoes, and cut into thin slices. Arrange a third of the potatoes in prepared dish, overlapping slightly. Pour half of the chicken-mushroom mixture over the potatoes. Sprinkle a third of the cheese over mushrooms.
Repeat layering a third of the potatoes, remaining chicken-mushroom mixture, and a third of the cheese. Arrange remaining potatoes atop cheese. Whip together the cream, salt, and pepper in a large bowl. Blend well and pour mixture over potatoes. Cover loosely with foil. Position 1 rack in middle of the oven, and another rack in bottom third of oven Bake
in oven until potatoes are tender and liquid thickens (approx.1 hour and 15 minutes).
Uncover. Make sure potatoes are submerged. Sprinkle remaining cheese over potatoes.
Bake until cheese melts and gratin is golden at edges, about 15 minutes longer.
Let it stand 10 minutes before serving. Serve with Garlic bread.
ground black pepper to taste

Ingredients
12 black peppercorns, coarsely ground
2 tablespoons tomato puree
1 clove garlic
minced

Method
In a small vessel combine the peppercorns, tomato puree, garlic, sugar and salt.
Add the lamb filet and coat well on all sides.
Prick lightly with a sharp fork.
Cover and marinate in the refrigerator for 1 hour.
Melt butter in a medium saucepan over medium high heat.
Place the lamb filet in the pan and saute for 6 to 8 minutes per side, or until cooked.
Serve with salad, tomatoes and French fries.

Ingredients
1/2 onion, chopped
1/2 green bell pepper, chopped
1/2 cup butter
1/2 cup all-purpose flour
1/4 kilo fresh crab meat
4 cups water
1/4 kilo medium shrimp – shelled and divined
1/4 kilo shelled fish and pomfret fillets
(in the ratio of 50:50)
1-1/2 cups milk
1/2 cup shredded sharp
cheddar cheese
1/2 tablespoon distilled white vinegar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 pinch ground black pepper
1 dash hot pepper sauce
1/4 cup grated parmesan cheese

Method
In a heavy pan, saute the onion and the pepper in 1/4 cup of the butter or margarine.
Cook until tender. Stir in 1/4 cup of the flour and cook over medium heat for 10 minutes, stirring frequently. Add the crab meat and stir well. Lightly grease the baking dish. Press this mixture into the bottom of the baking dish and set aside.
In a large vessel, bring the water to a boil. Add the shrimp, shellfish and pomfret. Simmer for 3 minutes. Drain and reserve 1 cup of the cooking liquid and set the seafood aside.
Preheat oven to 350 degrees F (175 degrees C). In a heavy saucepan, melt the remaining 1/4 cup butter over low heat. Stir in the remaining 1/4 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid.
Raise heat to medium and cook, stirring constantly, until the mixture is thickened and bubbly. Stir in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce.
Add the cooked seafood and stir gently. Spoon the seafood mixture over the crab meat crust and sprinkle with the Parmesan cheese. Bake in the preheated oven for 30 minutes or until lightly browned. Serve immediately.