Yield: 16 portions(3 oz/portion) 

Ingredients                     Qty.

Cantaloupe melon             2 #(1 # after wastage)
Pears                                1.25 #(1 # after wastage) 
Green Grapes                   1 # 
Kiwi                                 ½ # 
Prepared Hummus            16 oz 
Chaat Masala                    2 oz 
Cilantro leaves                   ¼ bunch

1. Cube cantaloupe. Peel and cube pears. Separate grapes. Peel and slice kiwi. Chill.
2. Mix Chaat masala with each fruit except kiwi.
3. Chop cilantro leaves. On an 8 inch plate spread 1 oz of hummus on bottom to create a rectangle.
4. On top third of rectangle, place cantaloupe, then pears in middle, and grapes at bottom of rectangle.
5. Place kiwi in center of pears and garnish with chopped cilantro around the rectangle.

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Cauliflower                                1 lb. 
Onions, yellow                           1 lb.
Gram Flour                                1 lb. 
Baking Soda                              a pinch 
Salt                                            to taste 
Thyme                                        ¼ oz
Red Chilli Powder                      1 Tbsp. 
Oil to fry                                    1 gal.
Cilantro leaves                            ¼ bunch 

1. Slice onions. Prepare cauliflower into florets.
2. Combine gram flour, baking soda, salt, thyme, red chili powder in bowl. Refrigerate.
3. Batter fry onions and cauliflower separately till light brown. Keep aside.
4. Just before service, refry to golden brown and serve with tamarind chutney.

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Tamarind pods(cake)                 1 # 
Dates, pitted                               ½ # 
Sugar                                          2 oz 
Cumin Powder                            1 Tbsp. 
Chilli Powder                               1 tspn.

1. Place all ingredients in sauce pan and bring to boil. Simmer for 1 hour. Strain through fine china cap till all pulp is removed. Refrigerate.

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Pastry dough

Wheat Flour                           1 lb.
Oil, Vegetable                        6 Tbsp.
Water, cold                            to form dough
Salt                                         ¼ tsp.

Filling

Potatoes, Russet                      1 lb.
Green Peas                             ¼ lb.
Cilantro leaves, chopped         2 Tbsp.
Cumin powder                         1 tsp.
Coriander powder                    1 tsp.
Chili powder                            ¼ tsp.
Garam Masala                         1/8 tsp.
Lemon juice                             1 tsp.
Salt and Pepper                        to taste

Method of Preparation

1. Place all ingredients for dough in bowl and knead well. Let sit covered for 1 hour.
2. To make filling, peel and boil potatoes. Cool. In a bowl, mix all ingredients for filling.
3. To make a samosa, divide dough into 5 portions. Make a ball of each      portion. Roll out each dough ball into a 5-6 inch circle. Cut each circle into half.
4. Take each half circle and make a triangle of the straight edge using water as glue. Place 1/10 of the filling and seal the edges.
5. Fry each samosa in oil at 350 degrees F or till golden brown. Serve with   Mint chutney.

Green Bell Peppers         10 oz
Raw peanuts                      4 oz
Mint leaves                        1 oz
Green Chilies                  ¼ each
Cumin powder                ½ tsp.
Salt                                 to taste
Lemon juice                    1 Tbsp.

1.  Clean green peppers. Blend all ingredients in a blender till you get a
      paste. Refrigerate until needed.

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Carrots                             1 lb.
Cauliflower                       1 lb.
Green Peas                       1 lb.

Khorma

Vegetable oil                     ¼ cup
Onions, sliced                    ½ lb.
Cinnamon stick                 1 ea.
Cloves, whole                   6 ea.
Ginger paste                     1 Tbsp.
Garlic paste                      1 Tbsp.
Cumin powder                  1 Tbsp.
Turmeric powder             ½ tsp.
Chili powder                    ½ tsp.
Yogurt, plain                     ½ lb.
Cashew nut paste             4 oz
Green chilies, slit               ½ ea.

Garnish

Cilantro leaves, chopped  1 Tbsp.
Raisins                             1 Tbsp.

1. Cube carrots. Prepare cauliflower into florets. Drain green peas.
2. Heat oil in pan. Add sliced onions, cloves and cinnamon stick. Sauté till onions are golden brown. Add ginger and garlic paste and sauté for 3-4 minutes on medium heat.
3. Add all powders and sauté 1 minute. Add yogurt. Add carrots and bring to boil. Simmer for 10 minutes. Add cauliflower and green peas and cashew nut paste and green chilies and simmer for 10 minutes or till all vegetables are cooked..
4. Garnish with raisins and chopped cilantro.

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Potatoes, russet                         2 # 
Green chilies                             2 ea 
Red Chilli Pdr.                           ¼ tspn 
Garam Masala                           ¼ tspn 
Gram Flour                                4 oz 
Eggs                                          2 ea. 
Ricotta cheese                           4 oz 
Raisins                                       1 oz
Almonds                                    1 oz 
Sauce
Onions , yellow                           ½ # 
Ginger                                        ½ oz 
Garlic                                         ½ oz 
Red Chilli Pdr.                            ¼ tspn 
Coriander pdr.                            ¼ tspn 
Tomato Puree                             8 oz 
Cream, heavy                             4 oz 
Yogurt , plain                              8 oz 
Butter                                         2 oz 
Lemon juice                                1 tspn 
Salt                                             to taste
Cilantro                                      ¼ bunch 
Vegetable oil                               4 oz 

Garnish
Cream and Almonds and Cilantro

Method of Preparation

1. Peel, boil and mash potatoes. Chop green chilies. Mix potatoes with red chili pdr.,garam masala, and eggs. Season.
2. Mix ricotta cheese with raisins and almonds. Make a croquette with a filling of ricotta cheese. Roll in gram flour and refrigerate.
3. Make a paste of onions, ginger, garlic, red chili pdr, coriander pdr.
4. To make sauce, heat butter and vegetable oil in sauce pan. Add onion paste mixture and sauté till light brown. Add tomato puree, beaten yogurt, and cream. Let simmer for 1 hour. Season.
5. Deep fry croquettes, place in serving dish and top with sauce. Garnish with cream, almonds and cilantro.

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Yogurt                                         2 # 
Cumin pdr                                   ½ tspn
Mustard pdr.                               ½ tspn 
Cilantro leaves                             ¼ bnch 
Gram Flour                                  ½ # 
Baking pdr.                                  ½ tspn 
Oil for frying                                1 gal.

1. Chop cilantro leaves. Mix yogurt, cumin pdr., and mustard pdr. Season.
2. Mix gram flour and baking pdr. Add water to make a thick batter. Put batter through a colander and deep fry to make Boondi.
3. Put Boondi in warm water and squeeze all water. Place in serving dish and top with yogurt mixture. Garnish with cilantro leaves and chilli,cumin pdrs.

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Wheat Flour                             3 # 
Methi leaves, dried                   ½ oz 
Oil, vegetable                           3 oz
Salt                                           to taste 

1. Mix wheat flour and methi leaves with salt. Add enough water to form a dough. Let sit overnight.
2. Make 2 oz balls. Roll and apply oil. Form a paratha. Fry on flat top. Cut into 4 quarters.

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Basmati rice                          1 lb.
Vegetable oil                          ¼ cup
Water, Hot                            1.5 pints
Salt                                        to taste
Saffron                                   a pinch

1. Wash rice and drain. Do this two times. Make sure rice is well drained.
2. Heat oil in a saucepan and add drained rice. Gently fry rice in oil till all grains are coated. Use a flat-bottomed spoon or spatula.
3. Add water, salt, and saffron and bring to boil. Immediately put on a  low gentle simmer and cover with lid. Cook till rice absorbs all liquid. Turn off flame and let sit for 20 minutes before forking rice and serving.

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Chicken pieces, skinned         10 ea.

Marinade

Yogurt                                     ¼ lb.
Ginger paste                            1 Tbsp.
Garlic Paste                             1 Tbsp.
Chili powder                            ¼ tsp.
Cumin powder                         1 Tbsp.
Coriander powder                    1 Tbsp.
Garam Masala powder              ¼ tsp.
Salt                                          ½ tsp.
Red food coloring                     ½ tsp.

Method of Preparation

1. Gash chicken pieces and keep aside.
2. In a bowl, mix all ingredients for marinade.
3. Add chicken to marinade and mix. Let marinate overnight.
4. Heat oven to 350 degrees F. Place chicken on a rack placed on a baking sheet. Drizzle chicken with vegetable oil. Bake for 30-40 minutes till chicken is done. Put oven on broil and broil chicken for 5 minutes to get the charred color on top.
5. Serve with sliced white onions (round circles) and lemon wedge.

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Crust

Graham cracker crumbs     2 cups
Melted butter                      ¼ cup

Filling

Cream cheese                      2.5 lb.
Cornstarch                           2 oz
Sugar                                   12 oz
Eggs, whole                         10 oz
Egg yolk                               2 oz
Vanilla extract                      1 tsp.
Mango pulp                         12 oz

Method of Preparation

1. Line a 12" round pie tin with parchment or baking paper.
2. Mix graham cracker crumbs and butter for crust. Press the bottom of the pan with the crust mixture. Refrigerate.
3. In a mixer, cream sugar, cheese and cornstarch till fluffy. Add eggs one at a time till all is incorporated. Add egg yolk and mango pulp, and vanilla. Mix well and scrape down sides of bowl. Mix well again.
4. Pour mixture onto bottom of pan and place in a shallow pan with 1 inch of warm water.
5. Baker in 300 degrees oven for 90 minutes or till firm.
6. Cool and chill overnight. Serve with mango pulp as a sauce.

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