Rasgulla Recipe

To make chenna (panner) heat the milk to boiling point and allow it to cool a bit. Add lime juice to milk slowly only till the point curdling  starts. When milk is completely curdled, pour into a filterable cloth and allow to drain.

Once the solid chenna (paneer) has been formed knead it to a soft dough. Make small balls from the dough.
Boil sugar and water for 5 minutes to make a syrup and carefully drop balls into the syrup. Cook the balls gently in the syrup for 15 minutes. Serve chilled with the Syrup.

Momos Recipe

Ingredients:

• 2 cups Maida • 1/2 Cabbage, grated • 1/2 tbsp Salt • 3 medium-sized Onions (chopped) • 1/2 tsp Ginger paste • A pinch of Baking Powder For Chutney 5 Garlic flakes, chopped • 5 Red Chillies, chopped • Little amount of Vinegar

Method:

•	Mix maida, baking powder and water to make smooth dough. Leave the dough overnight.
•	Roll out medium sized chapattis from dough.
	Now make a mixture of grated cabbage, onion, ginger paste and salt to taste to stuff in.
•	Stuff the half-piece chapatti with this mixture. Repeat the step to make all the momos.
•	Steam these momos in an moms/idli utensil for about 10 minutes.
•	To prepare chutney, churn garlic, red chilli and vinegar in a mixer.
•	Serve the momos with chutney.

Banana Dessert Recipe: 
Ingredients: 2 medium small-sized bananas, low fat butter, light brown sugar, orange juice or dark rum

Method:
Peel and cut bananas into half lengthwise. Melt half tablespoon of low fat butter in a non-stick pan over low-medium heat. Add 2 tablespoon of light brown sugar on the top of banana slices. Cook the bananas and add half cup orange juice or dark rum. Cook for 1 minute more turning the side of the bananas. Serve right away with a side portion of frozen yogurt.

Exotic Tropicano White Chocolate Cake Recipe

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
6 (1 ounce) squares white chocolate
1/2 cup hot water
1 cup butter
1 1/2 cups white sugar
4 eggs

For Frosting
6 (1 ounce) squares white chocolate
2 1/2 tablespoons all-purpose flour
1 cup milk
1 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract

For Decorations
Straberries
Blueberries
Cherries
Grapes

Directions

Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
In small saucepan, melt white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Mix in melted white chocolate.
Pour batter into two round cake pans. Bake for 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.

To make Frosting:
IMix 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.

In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.

egg and veg salad

Ingredients:
10-12 Salad leaves
1 small cabbage (shredded)
1 Onion (Thinly sliced into rings)
1 Cucumber (thinly sliced)
2-3 Carrots (peeled and thinly sliced)
2tsp lemon juice
1 Scrambled egg
Salad cream 1-2 tsp
Salt to taste
Seasoning:
Chaat masala to taste
Basil and Oregano
Preparation:
• Add shredded leaves, cabbage, onions, carrot, cucumber and scrambled egg.
• Add salad cream and mix well.
• Sprinkle salt and chaat masala. Pour lemon juice.
• Garnish with basil and oregano.

Dahi vada

Dahi

Ingredients:
Urad daal – 250grms
Yogurt - 1 ltr
Salt – as per taste
Asafoetida (Hing) – 1-2 pinch
Ginger paste – 1 tea spoon
Green chilli paste – 1 tea spoon
Roasted cumin powder – 1 tea spoon
Red chilli powder – as per taste
Chat masala – 1 tea spoon
Refined oil – as required for frying wada

How to make :
Wash daal and keep drenched for 2 hours. Drain the water and grind daal. Add ginger paste, hing (Asafoetida), green chilli paste. Mix well and make a thick paste.
In a fry pan or cadhai, add oil, and fry the table spoon full of wadas (round shape). Fry until wadas are brown. Remove from cadhai and let it cool.
Separately heat water in a big vessel till Luke warm and add all the wadas. Let it stay for 10 mins, drain the water and remove excess water from the vadas by pressing gently.
Add all these wadas in beaten yogurt.
Garnish with red chilli powder, salt, chat masala, cumin powder. Serve with tamrind chatni.