1 1/2 cups self-rising flour, sifted

2 tablespoons caster sugar

1 egg, lightly beaten

300ml buttermilk

1/2 cup (140g) apple puree

20g melted butter

Preparation:

Mix flour and sugar in a bowl. Make well in the centre. Whisk egg and buttermilk together in a jug. Then add the egg mixture to flour mixture. Whisk until smooth. Stir in puree.

Heat a large frying pan over medium heat. Brush base with butter. Using tablespoons of batter at a time, cook in batches for 2 to 3 minutes or until small bubbles start to form on the surface of pikelets. Carefully turn over. Cook for 1 to 2 minutes, or until cooked through. Transfer to a wire rack to cool. Store in an airtight container.

1 cup heavy cream

3/4 cup water

2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)

1/2 pound snow peas, trimmed and halved lengthwise (3 1/2 cups)

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

1pound dried egg fettuccine nests

1/3 cup chopped fresh flat-leaf parsley

2 teaspoons finely grated fresh lemon zest

1/3 cup finely grated parmesan plus additional for serving

2 medium leeks (white and pale green parts only), rinsed well and finely chopped

2 tablespoons unsalted butter

3.1 cup low-sodium chicken broth

Preparation:

Cook leeks in butter in a 12-inch heavy skillet more than medium low heat, stirring, until tender, about 5 minutes. Add broth, cream, and water and simmer, uncovered, about 5 minutes.

Stir shelled peas into sauce and simmer 3 minutes. 3Stir in snow peas, salt, and pepper and simmer until peas are tender, about 5 minutes.

Cook pasta in a 6- to 8-quart pot of boiling salted water. Drain pasta, then add to sauce, tossing to combine. Sprinkle parsley, zest, and parmesan on top and toss again. Then serve it.

500 gms long grained rice (basmati)
150 gms ghee
4 black cardamoms (badi elaichi)
2 tsp caraway seeds (shahjeera)
3 bayleaves (tejpatta)
2 cinnamon (dalchini) sticks)
2 cloves (laung / lavang)
1 tsp mace (javantri)
1 cup chopped carrot
1 cup chopped french beans
1/2 cup chopped red capsicum
1/2 cup chopped green capsicum
1 cup chopped cauliflower
1 cup chopped tomatoes
1/2 cup green peas

salt to taste
1 cup fried cashewnuts (kaju)
2 tbsp raisins (kismis)
a pinch of saffron (kesar) strands , dissolved in a tsp of milk

Method:

The rice with pressure cook along with 3 cups water for 3 whistle.

Allow the stem to escape before opening the lid.

Cool and divide into 2 equal portion and keep aside.

Heat a kadhai, add 100 gm of ghee, add the caraway seeds, bay leaves, mace, cinnamon, cardamom and cloves, mix well and saute on a medium flame, till it turns golden brown.

Add the vegetable and salt, mix well and saute on a medium flame for 2 minutes.

Remove from the flame, cool and divide this mixture into two equal portions and keep aside.

In another broad pan, spread a portion of rice and spread a layer of masala on top.

Spread the rice again on top of the masala and spread the pour the remaining ghee, cashewnuts, raisin and saffron mixture evenly on the top.

Cover and cook on a very slow flame for 15 minutes and you can serve hot.

4 slices white bread

3 tablespoons butter, divided

2 slices Cheddar cheese

Preparation Method:

Preheat skillet more than the medium heat. Generously butter one side of a bread slice. Place bread butter-side-down onto skillet bottom and add cheese 1 slice. Butter a second bread slice on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling up to cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.

Peanut Butter Cup Cookies Recipe:

INGREDIENTS:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Preparation:

* Preheat oven to 375 degrees F (190 degrees C).
* Sift together the flour, salt and baking soda; set aside.
* Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
* Shape into 40 balls and place each into an ungreased mini muffin pan.
* Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Apple Dumplings with Rich Cinnamon Sauce Recipe:

INGREDIENTS:

5 tablespoons softened butter
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
1/4 cup chopped toasted pecans or walnuts
4 apples (any variety but Red Delicious) peeled, halved, and cored, a thin sliver cut off bottoms so apples sit flat
1 (15 ounce) container 9-inch pie crusts
1 egg white
2 tablespoons sugar
2 teaspoons cornstarch

Preparation:

* Adjust oven rack to lower-middle position and heat oven to 425 degrees.
* Mix 3 Tbs. of butter, 1/2 cup of brown sugar, 1 tsp. cinnamon and all the nuts in a small bowl. Spoon a portion of the mixture into each hollowed-out apple core.
* For boxed pie crusts, unroll one of the dough sheets onto a floured work surface. Pulling on sides of dough to straighten rounded edges, roll it into an approximate 12-inch square, then cut the dough into four 6-inch squares; brush the perimeter of each square with egg white. Set an apple half on each square. Bring up the 4 corners of dough around the apple and pinch edges to seal. Place on a large (at least 18- by 12-inch) parchment-covered baking dish. Brush dumpling tops and sides with egg white; sprinkle with sugar. Repeat process with remaining apples and dough.
* Bake dumplings until pastry sets and starts to turn golden brown, about 10 minutes. Reduce heat to 375 and bake until golden brown, about 20 minutes longer.
* While apples bake, bring 1 cup water, the remaining 2 Tbs. butter, 1/2 cup brown sugar and 1 tsp. cinnamon to boil in asmall saucepan over medium heat. Dissolve cornstarch in 2 tsps. water; whisk into hot syrup for a smooth sauce. Cover, keep warm.
* For each serving, spoon a portion of sauce on a dessert plate. Set apple dumpling over warm sauce; serve immediately.

Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce Recipe:

INGREDIENTS:

1 (8 ounce) package linguini pasta
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/2 cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese
2 tablespoons chopped fresh parsley
3/4 teaspoon dried basil
2/3 cup boiling water
1/2 pound cooked shrimp

Preparation:

* Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain.
* Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
* In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.
* Toss linguini with shrimp sauce, and serve.

125g plain sweet biscuits, crushed
60g butter or margarine, melted
375g cream cheese (light is fine), softened
375ml evaporated milk, chilled
300g mixed berries, washed
1/2 cup sugar
1 teaspoon vanilla
1 tablespoon gelatine
1/4 cup hot water
1 tablespoon icing sugar (for garnishing)

Method:

* Mix the biscuit crumbs with the butter (or margarine) until well combined.
* Press the biscuit mixture in the base of a 22cm springform pan.
* Refrigerate until firm (approximately 2 hours).
* Beat the cream cheese and the sugar together until they form a smooth texture.
* Gradually beat in the evaporated milk and vanilla.
* Dissolve the gelatine in hot water, then cool before beating into the cream cheese mixture.
* Pour the cheesecake mixture over the biscuit crumbs in the springform pan.
* Refrigerate until set (approximately 4 hours).
* Immediately before serving, sprinkle berries on your cheesecake and dust the cheesecake and berries with a little sifted icing sugar.

Gajar Halva Recipe:

INGREDIENTS:

3 lb/1.5kg carrots

5½ oz/150 g butter

2½ cups milk

¾ cups evaporated milk

½cup tbsp sugar

10 cardamoms

raisins, cashews, pistachios to decorate

Method:

*  Rinse, peel and grate carrots.
*  Melt a butter in pan.
*  Add the grated carrots and stir for 15-20 minutes.
*  Add the milk, evaporated milk, crushed cardamoms and sugar to the mixture and continue to cook, stirring constantly for an additional 20-30 minutes.
*  Transfer the carrot mixture into serving dishes. Decorate with the chopped pistachios, raisins and cashews. Serve immediately.

Sooji Halva Recipe:
INGREDIENTS:

1 cup of semolina (Sooji)

10 cardamoms

1 cup sugar

2 cups water

5½ oz/150 g butter

pinch of salt

cashew nuts, raisins, almonds  to decorate

Method:

*  Melt the butter in the pan.
*  Add the semolina and roast on a very low heat until it turns light brown and it gives a nice aroma.
*  Add water and let it absorb.
*  Add sugar, pinch of salt and stir gently for 5-7 minutes.
*  Finally, add nuts and take off the heat.
*  Pour in serving dishes. Decorate and serve immediately.