• Radish-750 gram
• Coriander- Little bit
• Red Chili powder-1/2 tsp
• Lemon- 1
• Green Chili-1
• Black Pepper (ground)-1/2 tsp
• Salt- As required

Method

• Chopped the radish.
• Take lemon, salt, coriander, green chili, red chili, black pepper mix it the radish
• Chill it in a fridge. Your salad is ready.

• Chicken whole-1 (weight 1.5 kg, 16 pieces
• National Tikka Masala-1 packet
• Ginger Garlic paste-1tbsp
• Lemon-3
• Yogurt-2tbsp
• Oil-2tbsp
• Salt-as required

Method

• Wash the chicken in warm water.
• Mix all ingredients in it and leave it for 15 minutes.
• After that take a pan and evaporate chicken’s water over  high flame.
• Now put chicken pieces in a seekh and cook it over flame. when it become brown then apply oil over it with the help of oil brush.

The saree is a traditional garment for women. It comprises a long single piece of fabric, approximately 5.5 metres in length and 1 metre in width, expertly wound around a woman’s body, with the loose end thrown over the shoulder. Worn with a choli, or short, fitting blouse, the fabric itself can be very detailed. Look closely and you might just see real gold or silver threads! Buy some saree fabric that takes your fancy, and turn a simple modern pattern into a stunning outfit.

Saree is a rectangular piece of unstitched fabric which is draped in a very fascinating manner. The length of the this fabric is  6 yards ( 5 meters) long. This is a one piece of clothing which fits all.. fat or thin short or tall!!! The traditional 6 yard saree allows for generous pleating, and draping around the body and over the shoulders almost Grecian in style. The loose end of the fabric, which is thrown over the left shoulder, is known as ‘Pallu’. Pallu usually has extensive design or embroidery woven into it. There is a petticoat , or a slip, which is worn under the saree which holds the saree in place.Along with the saree is a blouse, which unattached to it. The blouse is a tight fitting item of clothing, and adds a fashion statement to the saree. The sleeve length of the blouse is dictated by the hottest Indian film stars. The sleeve length travels from full sleeves to half sleeves to sleeveless over a period of time. Saree is very flattering to all shapes and sizes and forgiving of the various flaws. It can ingeniously conceal the extra flab of fat, or it can accentuate the well proportioned curve — It is just a matter of how you drape the saree. This garment is in style for over 5000 years for the simple reason of its simplicity and practical usage.

• Chicken (boneless)-1kg
• Almonds-15 (Already dip in warm water, skin out in it cut into 2 pieces)
• Black pepper (Ground)-1tsp
• Flour (Already mix chicken cube in it)-1tbsp
• White vinegar-2tbsp
• Garlic-2 cloves
• Green Capsicum-2 (Cut Without seeds in a cubes)
• Soya Sauce-2tbsp
• Corn flour-1tbsp
• Sugar-1tbsp
• Oil-4tbsp
• Salt-As required

Method

• Take take a wooden hammer and apply hammer in chicken pieces in soft hands (if you don’t have hammer then use any heavy thing).
• Now take flour, salt, soya sauce, corn flour, black pepper, garlic and mix well. Roll on the chicken in it and leave it for 1 hour.
• After that take frying pan put 2tbsp oil and fry the marinated chicken over high flame.
• Now take another pan, Put 2tbsp oil in it, Now cook almonds, capsicum, soya sauce, white vinegar.
• Add this mixture into chicken.

• Sponge Cake-1 (2 pond)
• Cornflour-1/2 cup
• Walnut (Chilay huay)-1 cup (chopped)
• Warm Milk-1.5 cup
• Apricots-1  tin (Cut into 4 pieces)
• Milk-1 liter
• Sugar-1 cup
• Lemon-3
• Strawberry Jelly powder-1pck
• Fresh Cream-2 pck

Method

• First of all take a cooking bowl, Put milk, cornflour, sugar over a slow flame, Stir it with a wooden spoon.
• When Custard is ready then dish out in a bowl.
• After that take serving bowl and put half custard in it.
• Now add the pieces of cake, warm milk, lemon syrup, jelly (Already making jelly in a warm water), walnut, apricot.
• Then Put custard and all the ingredients above again put in it.
• Now Spread fresh cream in the last for garnishing also garnish it with Apricots, Walnut n jelly.

• Potato-1/2 kg (Boiled, peel and mash them)
• Green Chili-6 (chopped)
• Sugar-1 tsp
• Turmeric-1 tsp
• Raye (powder)-1 tsp
• Mint-1/2 Bunch
• Curry Leave-some leaves
• Lemon-2
• Onion-2 (finely chopped)
• Black Seeds (kalonji)-1/2 tsp
• Red Pepper Powder-1/2 tbsp
• White Cumin-1 tsp
• Salt-As required
• Coriander-1/2 Bunch
• Tamarind Paste-1/2 cup
• Oil-1/2 Cup

Method

• Take Mashed potatoes put 1 glass of water in it and mixed it well.
• After that put all the ingredients in it included oil and mixed it well.
• Now cook it for 5 minutes and remove it from the flame.
• Delicious mashed potatoes are ready to eat.
• Serve it with Puri.

• White Turnip-1/2 kg
• Chickpea (Daal channa)-1 cup
• Whole Red Pepper-6
• Whole Black Pepper-8
• Clove-3
• White Cumin-1 tsp
• Black Cumin-1 tsp
• Whole coriander-1/2 tbsp
• Onion (chopped)-2
• Ginger-1 inch piece
• Egg-1
• Coriander-1 bunch (chopped)
• Mint leaves-1 bunch (chopped)
• Green Chili-4 (Chopped)
• Ginger (chopped)-1 tbsp
• Bread slice-3
• Oil- for frying
• Garlic cloves-6
• Garam Masala-1/2 tsp
• Salt- To taste

Method

• Take a cooking bowl put chickpea with 2 glasses of water, ginger garlic, whole coriander, garam masala, red pepper, black cumin, white cumin, salt and cook it over slow flame.
• When chickpea gets soft then chopped it in a chopper.
• Peel the turnip and Boil it. After that mash it.
• Mix the mashed turnip with chickpea and cut the breads side and also mix bread with it.
• Now add all the remaining ingredients in it and leave it for a while.
• Now give them circle shape and fry it over slow flame.

• Mince meat-1/2 kg

For the Qofte

• Bhunay Chanay (chilay huay)- 2tbsp
• Clove (long)-4
• White Cumin (Safaid Zeera)-1tsp
• Onion (chopped)-2
• Coriander (chopped)-1 bunch
• Ginger-1/2tsp
• KhashKhash-1tsp
• Black pepper (whole)-8
• Black Cumin-1tsp
• Pieces of Bread-2
• Green Chili (chopped)-3

For Gravy (Salan k liyeh)

• Spinach (Palak)-1/2 kg
• Fenugreek leaves (Methi k pattay)-some leaves
• Turmeric-1tsp
• Onion (chopped)-2
• Garam Masala Powder-1tsp
• Oil-1 cup
• Soya-2 bunch
• Red chili (ground)-1tbsp
• Ginger/Garlic paste-1tbsp
• Butter-1tbsp
• Salt- as required
• Green Chili-4

Method

• For the preparing of Qofte take all the ingredients. Now chop it in a chopper. Add Green Masala and onion. Take them a round shape and fry it in a little amount of oil.
• Fenugreek leaves, soya leave it in water for 1/2 an hour. After that remove it from the water.
• Now put fenugreek leaves and soya in a bowl and cook it until water evaporate. Then blend it.
• Take oil, Heat up oil. Put onion in it and golden brown it.
• After that remove onion from the oil and spread it in a paper.
• Now add all the ingredients of gravy and cook it well. When oil comes out then add butter and leave it over slow flame.

Sprinkle Baking Powder (soda) in shoes. When you are going to wear shoes then removed soda with the help of cloth.