1. Eastern Paneer Butter Masala Pack 1 Nos
2. Tomatoes 3 Nos
3. Paneer 200 Gms
4. Milk 1 Cups
5. Butter 2 Tbsp

1. Mix The Entire Pack Of Spice Mix With 1 Cup Of Milk To Make A Paste.
2. Heat 2 Tbsp Of Butter In A Pan.
3. Add Tomato Puree And Fry For 2-3 Mins.
4. Add Spice Mix Paste And Cook For 2-3 Mins.
5. Add Paneer Cubes And 1/2 Cut Water And Simmer For 2-3 Mins.
6. Garnish And Serve Hot With Roti Or Paratha.

1. Cauliflower 200 Gms
2. Green Peas (Matar) 150 Gms
3. Eastern Turmeric Powder 3 Tbsp
4. Vegetable Oil 3 Tbsp
5. Eastern Cumin Seeds 3 Tbsp
6. Eastern Chilli Powder 1 Tbsp
7. Fresh Coriander Leaves 1 Sprig
8. Salt To Taste 1 Pinch

1. Boil The Cauliflower Florets And Peas In A Pan Of Water Seasoned With Salt And The Turmeric.
2. Drain Well And Set Aside.
3. Heat The Oil In A Wide Pan.
4. Add The Cumin Seeds And Chilli Powder And Cook Until The Cumin Seeds Start To Crackle.
5. Add Cauliflower And Peas And Stir Until The Cauliflower Starts To Brown.
6. Add Little Water To Avoid Burning The Ingredients And Cook.
7. Serve With Sea Salt And The Coriander To Garnish.

1. 2 Cups Grated Cabbage
2. 1 Grated Carrot
3. 3 Tsp Maida
4. 2 Tsp Salt
5. 2 Tsp Chilli Sauce
6. 2 Tsp Soya Sauce
7. 2 Tsp Tomato Ketchup
8. 2 Tsp Lemon Juice
9. 1 Tsp Sugar
10. 1 Capsicum
11. 1 Onion
12. 2 Tsp Chopped Garlic
13. 2 Chilli Slited

1. In A Large Bowl, Add Cabbage, Carrot, Salt, Chilli Powder, Maida And Mix The Ingredients Properly And Form Small Balls.
2. Heat Oil For Frying The Manchurian Balls And Fry Them On Low Flame.
3. In A Small Bowl Add Soya Sauce, Chilli Sauce, Tomato Ketchup, Sugar, Salt, And Half Glass Of Water. Mix The Sauce Properly.
4. In Kadai Add Oil, Ginger, Garlic, Onion, Capsicum And Prepared Sauce Mixture.
5. Cook Masala For Few Minutes And Add The Fried Balls And Stir Them.

1. Soya Nuggets Soaked -2 Cup
2. Basmati Rice Soaked-2 Cup
3. Cumin Seeds -1tbsp
4. Black Cardamom -1
5. Green Cardamom -4
6. Cloves-4
7. Cinnamon -1
8. Bay Leaf -2
9. Turmeric Powder -1/2 Tbsp
10. Red Chilli Powder -1/2 Tbsp
11. Coriander Powder -1tbsp
12. Ginger Grated-1/2 Tbsp
13. Garam Masala Powder -1/4 Tbsp
14. Onion-2 Medium
15. Tomato-1 Medium
16. Green Chilli -2
17. Capsicum -1
18. Coriander Leaves Chopped -2tbsp
19. Salt To Taste
20. Cooking Oil

1. First Wash The Rice And Soak It For 20 Minutes. Meanwhile, Heat Water In A Bowl, Add 1/2tbsp Of Salt To It And Then Add Soya Nuggets Into It. Give It A Boil And Then Switch Off The Flame, Soak These Nuggets In Hot Water For 5 Minutes. After 5 Minutes, Squeeze The Water From The Soya Nuggets And Keep It Aside. Meanwhile Chop The Onions, Tomato And Coriander Leaves. Cut The Capsicum Into Cubes. Grate The Ginger As Well.

2. Heat Oil In A Pressure Cooker, Add Cumin Seeds, Black And Green Cardamom, Cinnamon, Bay Leaf And Cloves Into It, Saute It And Then Add Onions And Green Chilli Into It. Saute It Till Onions Become Translucent Then Add Grated Ginger Into It, Saute It And Then Add Turmeric Powder, Red Chilli Powder, Coriander Powder, Garam Masala Powder And Salt Into It, Mix It Well And Cook It For 2 Minutes On Low-Medium Flame.

3. Then Add Chopped Tomatoes Into It, Cook It For 1 Minute Till The Tomatoes Become Little Mussy, Then Add Soya Nuggets And Capsicum Into It. Cook It For 1 Minute And Then Add Soaked And Drained Rice Into It, Mix It And Fry It For 2 Minutes And Then Add Chopped Coriander Leaves And Equal Amount Of Water As That Of Rice Into It. Mix It Well.

4. Then Cover The Cooker And Cook It For 2 Whistle On Medium-High Flame And Then Switch Off The Flame.

5. Open The Cooker When Pressure Reduces Completely And Serve Hot.

1. For Puttu: Rice Flour 2 Cups
2. Coconut Grated 1 Cups
3. Water 1 Cups
4. Salt To Taste 1 Tsp
5. For Beef Curry : Beef 1 Kgs
6. Garlic Clove 2 Nos
7. Onion 1 Nos
8. Ginger 1 Piece
9. Coconut Cream 1 1/2 Cups
10. Cooking Oil 1 Tsp
11. Turmeric Powder 3 Tsp
12. Potato 2 Nos
13. Salt To Taste 1 Tsp

1. For Beef Curry : Heat Oil In A Pan And Saute Onion, Garlic,And Ginger.
2. Add Beef Coconut Cream, Turmeric Powder, Water And Let It Simmer Until The Beef Is Tender.
3. Add The Potatoes,Salt And Cook For 10 Minutes.
4. For Puttu: In A Bowl Mix Rice Flour With Water.
5. Add Grated Coconut And Salt To Taste.
6. Take The Puttu Steamer Fill It With A Little Bit Grated Coconut Followed By The Puttu Mixture. Again Add Bit Of Grated Coconut As Topping.
7. Steam The Puttu Steamer 4-5 Minutes.

1. 11/2 Cups Basmati Rice
2. 2 Tbsp Ghee
3. 250g Mutton Minced
4. 4-5 Cardamom
5. 1 Black Stone Flower
6. 1 Inch Cinnamon Stick
7. 1 Bay Leaf
8. 1 Tbsp Ginger Garlic Paste
9. 1 Diced Onion
10. 1.5 Tomatoes Finely Chopped
11. 1/2 Teaspoon Cumin Powder
12. 1/2 Teaspoon Garam Masala
13. 1 Teaspoon Biryani Masala
14. 1 Green Chillies Crushed
15. 3-4 Cloves
16. 1/4 Teaspoon Pepper
17. 1/2 Teaspoon Turmeric
18. 1/2 Tbsp Chilli Powder
19. 2 Teaspoon Salt
20. 1 Teaspoon Coriander Powder
21. 21/2 Cups Water
22. Few Saffron Strands Soaked In 4 Tbsp Milk
23. 1/4 Cup Chopped Coriander Leaves
24. 2 Tbsp Chopped Mint Leaves
25. 3/4 Cup Fried Onions
26. 5-6 Fried Cashews

1. Clean And Soak Rice In Water For 30 Minutes. Desin Excess Water.
2. In A Handi , Melt Ghee, Add Bay Leaf, Cinnamon, Cloves, Stone Flower. Saute For Few Seconds.
3. Add Onion And Ginger Garlic Paste. Saute Until Onions Are Tender.
4. Add Minced Meat And Saute Until Meat Changes Colour.
5. Add Spice Powders And 1 Teaspoon Salt. Mix Well.
6. Add Tomatoes And Cook Until Tomatoes Are Tender. Switch Off.
7. Now Add Rice Evenly On Top. Sprinkle Saffron Milk And Rest For 2 Minutes.
8. Add Fried Onions, Cashews, Mint Leaves And Coriander Leaves.
9. Now Without Disrupting The Layer, Add Water And Salt.
10. Cover With A Foil And Lid. Cook Over Low Heat For 18-20 Minutes.
11. Rest For 15 Minutes. Gently Mix. Serve With Raita And Salan.

1. Biriyani Rice (Jeera Rice) 1 Kgs
2. Cinnamon (Small Piece) 5 Nos
3. Cloves. 5 Nos
4. Cardamom 5 Nos
5. Black Pepper 10 Nos
6. Lemon 1 Nos
7. Corriander Leaves 1 Sprig
8. Mint Leaves. 3 Nos
9. Prawn. 23 Kgs
10. Salt. 2 Tsp
11. Coconut Oil. 3-4 Tbsp
12. Chilli Powder 3 Tsp
13. Black Pepper Powder 1 Tsp
14. Turmeric Powder 1 Tsp
15. Prawn Masala Powder 2 Tsp
16. Ginger-Garlic Paste. 2 Tsp
17. Vinegar 1 Tsp
18. Curry Leaves 3-4 Nos
19. Onion – Diced 6 Nos

1. Mix Chilli Powder, Black Pepper Powder, Turmeric Powder, Prawn Masala Powder, 1 Tsp Ginger-Garlic Paste, Vinegar, 1.5 Tsp Salt, With Prawn And Keep Aside For 20 Minutes. Prepare Rice In The Mean Time.
2. Take Water In A Cooker According To The Ratio: 5.5 Cup Water For 3.5 Cup Rice.
3. Add 1 Tsp Salt, Cinnamon, Clows, Black Pepper And Cardamom Into The Water.
4. Squeeze Lemon And Add It’s Juice Into The Water, And Boil.
5. Add Rice And Cook With Lid Closed.
6. Turn Off The Flame On Hearing The First Whistle And Wait For 1 Minute.
7. Let The Steam Out Completely (Remove) And Move The Rice From Cooker Into A Large Bowl (Biriyani Pot). Rice Is Ready.
8. Heat Pan And Add Oil, If 20 Minutes Have Passed.
9. Add 1 Tsp Ginger-Garlic Paste, Onion, And Stir Until Golder-Brown Colour.
10. Add The Prawn-Mix Into The Pan, Stir And Cook On Low Flame For 15 Minutes, With The Lid Closed.
11. Stir And Add 1/2 Glass Water, And Cook On Low Flame.
12. Stir Continuously And Put Off The Flame When The Water Gets Vaporized.
13. Add Curry Leaves And Decorate Sprinkle Finely Chopped Mint Leaves And Corriander Leaves.
14 .Add And Mix The Prepared Prawn With The Rice.
15. Decorate With Finely Chopped Corriander And Mint Leaves, And Serve.