• One Whole Chicken
• 2.5  Tsp Kashmiri Chilli Powder (or more depending on your spice level)
• 1.5 Tbsp Coriander powder
• 1/4 tsp Cumin powder
• 1/4 tsp Turmeric powder
• 1.5 tsp Garam Masala Powder
• 2 Tbsp Ginger Garlic Paste
• 2 Tsp Dried Mint
• 6 Tsp Melted Butter
• Salt as needed
• Around 4 potatoes cut up into 1 inch pieces

• Clean and wash whole chicken keeping the skin and make sure it leaves all the water. Pat dry with a towel . Make some cuts all over so you can stuff the masala paste.
• In a small bowl melt 6 tbsp butter and add ginger garlic paste , chilli powder , coriander powder , cumin powder , turmeric powder, dried mint , salt and garam masala . Mix into a smooth paste.
• Apply  this spice paste to the whole chicken  all over, including the legs ,thighs ,inside the cavity and under the skin . Tie the legs together with a string and tuck the wings underneath. Retain little paste for the potatoes and for brushing it later while its cooking.
• Leave it covered in a Big Bowl for at least 4 hrs in the fridge. Take it out an hr before cooking so it comes to Room temperature.
• Take a  Roasting pan with rack. Cover pan with foil and add spiced potatoes at the bottom. Transfer the Marinated chicken onto the rack . Place the Roasted pan on the lower section in the Oven . Broil it for 1.15 hrs . Brush the masala paste in b/w making sure its moist.
• Once done cover the pan with a foil and let it rest for 15 mins.
• Slice it , squeeze some lemon juice and serve with side of the crispy roasted potatoes.

Icing 

• 1 Cup Sour Cream
• 1 Cup Confectioners Sugar 
• 3 tbsps Milk
• 1 tsp Vanilla Esscence

Mix all the ingredients for the icing in a bowl until completely incorporated and set aside.

• 1 can Sweetened  Condensed Milk
• 4 Cups Whole Milk
• 3 Cups Mango Pulp ( I used store-bought Mango Pulp .Desai Bandhu is the Brand )
• 30 Almonds
• 4 tbsp milk
• Silvered Almonds for Garnish

• Soak the almonds in warm water for about 30 mins . Remove the skins and make a smooth paste with 4tbsp milk.
• Take a medium-sized pan and add 4 cups milk , condensed milk and almond paste. Cook on medium heat for 15 -20 mins stirring often making sure the its doesn’t stick to the bottom of the pan. The mixture will starts to thicken and reduce.
• Switch off the heat and let cool to room temperature. Now whisk in the Mango pulp until everything is incorporated.
• Pour this mixture into kulfi cups , glasses or moulds and garnish with Slivered Almonds. Cover each one with plastic wrap or Aluminium foil and freeze till it sets for upto 5hrs or overnight. Now they are ready to Enjoy .

• 1/2 gallon Whole milk
• 1 cup sugar ( less or more depending on how sweet you like it )
• 3 tbsps rose water
• Pinch of saffron soaked in 3tbsps warm milk

Ingredients to be soaked in 1/2 cup water

• 25 Almonds
• 25 Cashew nuts
• 15 Pistachios
• 1 tbsp Fennel seeds
• 1 tbsp Poppy seeds
• 10 Peppercorns

• Soak the the required ingredients in 1/2 cup water for 30mins . Strain the water leaving a little / 2tbsps water  and grind it to fine paste and set aside.
• Boil ½ gallon milk in a pot on medium heat for approx 5 mins ,stirring and making sure the bottom doesn’t stick to the pot . Switch off the flame and let it cool to room temperature. Add the paste and sugar to the milk and mix it until completely combined.
• Set aside in the refregirator for 2hrs so all the flavors are well incorporated.
•  Strain the milk into a pitcher and discard the residue. Now add the rose water and saffron milk.  
• Chill for an hr and then pour into serving glasses , garnished with crushed pistachios and almonds. Enjoy.

For the Kofte

• 1 Cup Grated Paneer
• 1 Cup Grated Zucchini
• 1 Cup mashed Potato
• 1/2 Cup Dried Bread Crumbs
• 3tbsps Corn flour 
• 1.5 tsp Chilli powder
• 1 tsp Ginger and garlic paste
• 1/4 cup finely chopped fresh mint leaves
• Salt as required
• Oil to deep fry

For the Sauce / Gravy

• 2 tomatoes chopped 
• 1/2  onion chopped
• 1 cup coconut milk
• 1 tbsp ginger and garlic paste
• 1.5 tsp chilli powder
• 2tsp coriander powder
• 1/4 tsp cumin pwder
• 1 tsp Garam masala powder
• 1/2 cup water
• salt as needed.
• 4 tbsp vegetable oil

Making the Koftas

• Grate zucchini with the skin and set side for 5 mins. It leaves a lot of water. Squeeze the water out of Zucchini and add it to a mixing bowl .
•  Boil the potatoes,peel and mash them . Add this to the grated zucchini , paneer , breadcrumbs ,mint leaves, corn flour , ginger garlic paste , chilli powder and salt. Mix it well and using your hands, shape them into medium-sized balls /koftas.  Coat with some cornflour if needed to make it extra crispy.
• Fry the kofta, in batches, for 3-4 minutes or until  golden brown. Remove from oil and drain on paper towel and set aside.

Making the gravy /sauce.

• Heat 2tbsp oil in a pan and saute onions ,tomatoes for 3-4 mins. Remove from heat, let it cool and  grind them into a fine paste .
• Heat 2 tbsp oil in a pan  on medium heat and add ginger /garlic paste.Saute for few seconds and add the pureed onion /tomato mixture,  spice powders and saute until the sides leave the pan for approx 5 mins.
• Now add coconut milk , 1/2 cup water and simmer on low heat for 10 mins . When the gravy starts to thicken add garam masala and switch off the heat. Now add the fried koftas and let it soak for few mins. Garnish with fresh cilantro and cashew nuts. Enjoy with some fresh parathas , rotis or rice.

• 2 & 1/2  cups Fresh Spinach leaves washed and chopped finely
• 1/2 cup Cilantro leaves chopped
•  2 & 1/2 cups Whole wheat Flour for the dough & more as needed for dusting while making rotis
• 1/2  cup Chick pea Flour (Besan)
• 3 tbsp plain yoghurt 
• 1.5 tsp Green chilli paste ( thai chillies made into paste )
• 1tsp Red chilli powder ( less or more depending on your spice level)
• 1/2 tsp turmeric powder 
• 2 tsps coriander powder
• 1/4  tsp cumin powder
• 1.5 tsp salt or as needed
• 1 tsp ginger / garlic paste
• 1/4 tsp crushed ajwain ( carom seeds )
• 1/4 cup water or less
• 3-4 tsps of oil for frying 

• In a mixing bowl combine both the flours , chilli powder ,turmeric powder, coriander powder , cumin powder ,ajwain seeds , ginger garlic paste , salt ,chopped spinach and set aside. Grind cilantro leaves and yoghurt into a smooth paste .
• Add this mixture to the flours along with green chilli paste and knead into a firm dough by adding water as needed and set aside for 30 mins.
• After 30 mins if the dough becomes too sticky add some more wheat flour and knead it smooth . Divide into 18 to  20 equal portions and flatten each ball b/w the palm of your hand.
• Dust some wheat flour on a board and roll each ball into a flat disc approx 5 inches diameter with a rolling pin.
• Heat a nontick frying pan / tawa and roast/shallow fry  the roti on both sides with some oil  until its completely cooked and has brown /black spots on it.  Reapeat the process for all the rotis.
• Serve them Slathered with clarified butter and pickle or eat as is.

• 3 Cups Milk
• 1 Cup Red Wine ( I used BV Coastal Estates Merlot )
• 1/2 Cup Nutella Hazelnut spread
• 2 Tbsp Unsweetened Cocoa powder
• Marshmallows as needed

• In a Medium Sauce pan combine 1 cup milk ,nutella and cocoa powder. Whisk  constantly on  low to medium flame for approx 1 min until  well incorporated.
• Now add the remaining milk and wine and heat it for approx 2 to 3 mins stiring it until it reaches a rich , smooth texture.
• Turn off the heat and pour into 4 cups . Serve immedeatly with toasted marshmallows.
• To toast mashmallows turn the oven to broil mode. On a lined  baking tray place the marshmallows and broil for 2-3 mins until charred. Watch constantly as they toast very quickly .

• 8 Hard Boiled eggs ( shelled )
• 2 medium sized onions chopped roughly ( around 1.5 cups )
• 3/4 cup tamarind juice ( extracted from a lemon sized tamarindpulp )
• 4 tbsps vegetable oil
• 1/4 tsp turmeric powder
• 3 tsps red chilli powder ( add more or less accordind to your spice level)
• 3 tsps coriander powder
• 1 tbsp ginger and garlic paste
• 2 tbsp dry coconut powder
• 2 tsps peanut powder ( dry roast peanuts to a fine powder )
• 1/4 tsp methi powder
• 1tsp garam masala powder
• salt as needed
• chopped cilantro leaves for garnish

• Take a deep non stick pan and saute the chopped onions with 2tbsps oil on medium heat until dark golden brown. Cool to room tempeature , grind to a fine paste and set aside.
• In the same pan add the remaining 2 tbsp oil , turmeric and boiled eggs and saute for a min on low to medium heat.
• Now add ginger garlic paste ,onion paste , coriander powder , chilli powder , methi powder ,salt and saute for 2-3 mins on low to medium heat .
• Now add the tamarind juice , peanut and coconut powders and simmer on medium heat for 5 mins  .Add 1 cup of water and simmer on medium heat for 10 more mins .
• The gravy will start to thicken.Finally adjust the salt ,add garam masala and garnish with chopped cilatro leaves and swtich off the heat.
• Serve with rice , parathas or rotis.

• 2 cups All purpose Flour
• 1.5 sticks butter ( 3/4 cup)
• 1.5 cups Sugar
• 2 eggs
• 1 1/4 cup Persimmon puree ( purée from Hachiya persimmons )
• 3/4 cup Chai  ( premade chai liquid)
• 1 tsp Baking soda
• 1 tsp Baking powder.

To make chai

• 1/2 cup water
• 1/2 cup milk
• 1 -2 black tea bag ( depending on how strong you like )
• 4 whole cardamoms crushed to powder

• Boil water in a sauce pan and add the tea bags and crushed cardamom for  3 mins on medium heat  . Now add milk and boil until it turns brick red color and reduced to 3/4 cup . Turn it off,remove the tea bags and set aside to cool to room temperature
• Pre heat the oven to 350*F. Mix flour, baking soda and baking powder and set aside. Spray a 9 inch bundt pan and set aside.
• In a bowl Beat Butter and sugar with an electric beater until light and fluffy. Add eggs one at a time and beat for a min or  two. Add half of the flour and mix for 2 mins .
• Next Add persimmon purée , chai liquid and remaining flour and mix for 2-3 mins until well incorporated. Pour the batter into the sprayed bundt pan and bake at 350*F for 55-60 mins .
• Let cool to room temperature and invert it onto a Cake stand. Dust  confectioners sugar and serve it as dessert or with a cup of chai or coffee.