Cool Peach

Ingredients....................................

1. Cream - 5tbsp
2. Vanilla ice cream- 4 scoops
3. Peach halves- 4-5
4. Sugar- 5tbsp
5. Green cardomom- 1
6. Milk- 2cup

Method............................

• Add all things in mixer and mix them properly.

• Drink is ready to serve.

Graduation Hat and Scroll Cake

Yellow Chatney

Ingredients.........................................

1. Mustard paste- 2tbsp
2. Lemon juice- 1/2tbsp
3. Salt to atste
4. Cream- 1tbsp
5. Water- according to you
6. Tomato- 1/2

Method..............................

• Take  a jar of mixer, put all things and make smooth paste.

• Yellow Chatney is ready to eat.

Methi Malayi Matar (fenugreek leaves with cream gravy)

Ingredients..................................

1. Methi leaves (Fenugreek leaves )- 200gm
2. Green peas- 1cup
3. Asofotietda- 2pinch
4. Salt ot taste
5. Cream- 40gm
6. Tomato puree- 6tbsp
7. Cumin seeds- 1tbsp
8. corriander pwd- 1tbsp
9. Red chili pwd- 1/2tbsp
10. Whole spices- Cinemom- 1/4inch + cloves- 2-3+ Whole black peppers 6-9
11. Ginger - 1/2inch
12. Garlic- 2
13. oil- 4tbsp

Method........................................

• Chopped and washed methi leaves, take a big pan add water and put chopped methi leaves and green peas, leave for cook - 5-6 min. cover the lid.

• Now drain the water and keep a side, Take a jar of mixer add tomato and ginger, garlic make smooth paste, keep a side
• heat the wok, add oil, after 2 min. add cumin seeds , asofotieda, tomato puree  , mix them properly and fry till golden brown or dry.

• Afetr 15 min . add cream and fry for 3min., now add boiled methi and green peas and cook for 4-5 min. again.

• Methi Malayi Matar- is ready to eat.

Rohu Machar Jhol

Ingredients..........................................

1. Rohu fish sliced- 4-5
2. Turmeric pwd- 1/2tbsp
3. Cumin pwd- 2tbsp
4. Coriander pwd- 1rbsp
5. Red chili pwd- 1/2tbsp
6. Ginger garlic paste- 1tbsp
7. Salt to taste
8. Onion seeds- 12tbsp
9. Oil for frying- 1cup
10. oil for gravy- 5tbsp
11. Tomato paste- 5tbsp
12. Red whole chili- 1
13. Fresh chili- 2
14. Water - 2cup
15. Chopped fresh corriander

Method.....................................

• First spread turmeric pwd little bit and salt on top of fish cover them with cling flim and put in fridge for 1/2 hour.

• Heat the wok, add oil after 2 min. place the fishes and fry them from both sides golden brown  keep a side and use rest oil for gravy..

• Take a bowl add water 1/2cup ,salt, turmeric pwd, corriander pwd, red chilli pwd, cumin pwd and mix them properly and keep side for 20 min.
• Heat the oil add onion seeds and red whole chili , fresh chilli and fry for 10 second and add powder paste and fry till golden brown for 2 min. now add tomato paste, and fry again for 2-3 min.

• Now add fresh corriander and add water leave for boiling after first boil add fried fish and cover from the lid and cook for 3-4 min. low medium heat.

• Rohu Machar Jhol is ready to eat.