INGREDIENTS   2 cups basmati rice soaked for 30 mins 7 cups water to cook the rice salt as required a pinch of saffron/kesar for the veg curry:

  Orange Jelly Place the water and sugar in a saucepan over a low heat and stir until the sugar dissolves. Sprinkle the Gelatine over the surface of

  Moog Dal with fish head Ingredients 1 cup moog dal 2 ½ cups warm water 1 fish head, deep fried ½ teaspoon turmeric powder ½ teaspoon chili

Ingredients   3 medium sized potatoes peeled and cubed.or 9 to 10 baby potatoes pricked with fork randomly Fistful of fried onions (you can use store bought) 2

Ingredients   3.5 kgs mutton of small goat (the meat looks pink, if using a big goat, you might have to cook the meat longer till its soft)

Ingredients   Beef 1 Kilogram Chilly Powder 1 Tablespoon Turmeric Powder 2 Teaspoons Garam Masala 1 Teaspoon Ani seed Powder 1 Teaspoon Salt Ghee 2 Tablespoons Green Chilly

Ingredients   2 cups (250 gm) basmati rice – boiled 2 tbsp NILON’S premium JACK FRUIT PICKLE – chopped 1 cup curd 2 tbsp melted ghee and 2

  Mutton Boti Kebab Ingredients 1 kg – Mutton cubes 1.5 tbsp – Ginger paste 1.5 tbsp – Garlic paste 3 tbsp – Raw papaya paste 1 tsp

  Rice kheer with date jaggery Ingredients: Milk: 200ml Rice (gobindo bhog) or any fragrant rice: 6 tsp Date jaggery / molasses (crushed) : 1/2 cup Bay leaf:

  Garlic Naan Ingredients 310g strong, white bread flour 1 teaspoon dried fast action yeast 1 teaspoon sea salt 1/2 teaspoon sugar 1/4 teaspoon kalonji (nigella) seeds 1