Hot and Sour Soup

Ingredients	Quantity
Mix vegetables (Carrot, beans, cauliflower, capsicum, tomato, tofu)	150 gram
Oil	5 ml
Bay leaf	2-3 piece
Chopped garlic	75 gram
Chopped ginger	35 gram
Vinegar	10 ml
Season	To taste
Sugar	20 gram

Method

1. Take a pot, add chili, vinegar, a little oil and water. Boil the chili up to it become soft.
2. Now strain the chili remove water make fine paste of chili.
3. Heat oil on a pot, add bay leaf, ginger and garlic make brown.
4. Now add chili paste, season, vinegar, sugar and cook well.
5. When ready, keep out use as required.

Fish Finger

Ingredients	Quantity
Fish fillet	200 gram
Fish sauce	5 ml
Mustard powder	2 gram
Salt, pepper	To taste
Egg	1 pc
Flour	20 gram
Lemon juice	5 ml
Bread crumb	For dusting

Method:

1. Take the fillet of fish and cut into finger size.
2. Marinate the fish with fish sauce, mustard powder, salt, pepper, egg, flour, lemon juice and keep for a while.
3. Now dusting the fish in bread crumbs and deep fry it until well done or golden brown. When ready, keep out and serve.

Malai Kofta Curry

Ingredients	Quantity
Grated paneer	100 gram
Boiled mashed potato	25 gram
Onion (chopped)	10 gram
Ginger Garlic chopped	10 gram
Chili chopped	5 gram
Coriander chopped	10 gram
Dry nuts	10 gram
White gravy	300 ml
Cream	50 ml
Chopped coriander	For garnish
Garam Masala powder	10 gram

Method:

1. Take a clean bowl, add mashed potato, add all ingredients, mix well make oval shape & deep fry keep out.
2. Heat ghee on a pot prepare white gravy when gravy become ready, add kofta in it, cook well add cream, garnish and serve.

Fish Curry

Ingredients	Quantity
Fish Pieces	200 gram
Oil	30 gram
Dry chilly	30 gram
Onion chopped	2 pc
Tomato chopped	20 gram
G.G paste/Chopped	40 gram
Chilly Chopped	30 gram
Turmeric	2 gram
Cumin, Coriander powder	10 gram
Mustard powder/paste	20 gram
Salt	To taste
Water	As required
Chopped coriander	For garnish
Lemon Juice	10 ml.

 Method

1. Wash and cut the fish sprinkle a little salt, turmeric, and lemon juice mix well. Lightly deep fry it and keep aside.
2. Heat oil, add dry chilly temper it.
3. Add onion, G.G chilly, and brown well.
4. Add tomato turmeric cumin coriander powder, mustard salt, make fine paste.
5. Add water and let it boil.
6. When masala curry become completely well add fried fish pieces simmer the heat and cook few minutes more add lemon juice stir well garnish and serve.

Chicken Corma

Ingredients	Quantity
Butter/ghee	25 gram
W.G masala	5 gram
Ginger garlic paste	10 gram
Chicken pieces	200 gram
White gravy	300 ml
Garam masala pwd	5 gram
Water	As required
Cream	20 ml
Chopped coriander	For garnish

Method:

1. Wash and cut the chicken.
2. Heat ghee on a pot add whole garam masala temper it.
3. Put ginger garlic paste, make it brown.
4. Add chicken pieces stir well.
5. Add white gravy and garam masala pwd on it and cook well.
6. When it become ready, at last, add cream & stir well garnish & serve.

Mutton Rogan Josh

Ingredients	Quantity
Mutton pieces	200 gram
Oil	50 ml
W.G masala	10 gram
G.G paste	15 ml
Onion (chopped)	50 gram
Tomato (Chopped)	40 gram
Turmeric	A pinch
Rogani mirch	10 gram
G.M powder	5 gram
Chopped coriander	For garnish
Salt	To taste
Water	As required

Method:

1. Wash & cut the mutton into pieces & keep aside.
2. Heat oil, add whole garam masala, crackle it.
3. Add onion make it brown.
4. Put some ginger garlic brown it.
5. Now add mutton pieces, fry well and make brow.
6. Now add Rogani mirch turmeric, G.M powder, salt, tomato and cook well using required water upto it become tender or oily rogan comes on surface correct seasoning garish and serve.

Chicken Biryani

Ingredients	Quantity
Long grain rice	200 gram
Chicken pieces	150 gram
Ghee	75 gram
W.G masala	5 gram
Kaju Kismiss	10 gram
Onion (Slice)	50 gram
Tomato (Chopped)	15 gram
Turmeric	A pinch
G.M powder	10 gram
Chili powder	5 gram
Curd	20 ml
Chopped coriander	For garnish
Brown onion (ring)	For garnish
Rose water	5 ml
G.G. paste	10 gram

Method:

1. Wash and soak the rice up to 20 minutes.
2. Boil and steam it keep aside.
3. Heat ghee on heavy bottom pot.
4. Add onion kaju, kismiss make brown.
5. Now add G.G paste, make it brown.
6. Add tomato, turmeric, G.M powder chili powder, make fine masala.
7. When chicken curry ready, add steamed rice, rose water, salt and mix well simmer the heat cook in slow heat cover with lid.
8. When ready, garnish well serve with raita.