Kalakand

Ingredients:

• Milk       1litre
• Lemon juice  3tsp
• Sugar      1 cup
• Milk powder 1/4 cup
• Condensed milk  1/4 cup
• Ghee    To grease the plate
• Almond  To garnish

Method:

1. Add milk in a vessel and once this reaches the boiling consistency add the lemon juice to this.Dilute the lemon juice with 1 tsp of water.
2. Now you can see the water start separating.
3. switch off the flame to avoid over coking and drain with a clean muslin cloth.
4. Wash this nicely in running tap water. This step is to get rid of the sour taste of the lemon in the paneer.
5. Take a hard bottomed kadai and add the panner,sugar,milk powder,condensed milk and mix well.
6. Saute this nicely without getting burnt, till the moisture leaves and this become thick on a low flame.
7. Grease a plate with ghee and keep aside.
8. Once done transfer this to the greased plate with ghee.
9. Keep this in the refrigerator for half an hour.
10. After that,cut them into squares and garnish with sliced almonds.

Multi-colored Cake

Ingredients:

• All-purpose flour              1cup
• Butter                               1stick(room temp)
• Eggs                                 3
• Sugar                                1cup
• Multi colors                       As needed
• Milk                                  1/2cup
• Baking powder                  1/2 tsp
• Essence                             2 to 3 drops

Method:

1. Take a bowl and whisk eggs,sugar and butter until foam forms.
2. Then add essence,baking powder and mix it.
3. Later add flour,milk to the whisked mixture and just flip it.Don't over turn or mix the batter.
4. Now seperate the batter in to equal portions to a bowls and then add the desired colors and mix them.
5. Now Take a baking cake bowl grease it and pour one by one in to the middle of the bowl as a layers carefully.
6. Then bake the cake for 20 mints in a pre-heated oven at 400 degree F.
7. Check with a tooth pick whether the cake is baked or not.
8. Let it cool down and enjoy.

Prawns Fry

Ingredients:

• Prawns          500gms
• Ginger garlic paste  1tsp
• Salt     To taste
• Turmeric powder  1/2 tsp
• Chilli powder   2tsp
• Garam masala 1tsp
• Dhaniya powder  1tsp
• Jeera powder 1/2tsp
• Oil     4 to 5 tsps
• Cilantro chopped Fist full

Method:

1. Clean the prawns and boil them with salt,turmeric powder and 1/2 cup water in a cooker for 1 whistle.
2. Then oil the pan and heat oil.When oil is heated add the boiled prawns and fry them in a medium flame with out covering the pan.
3. When the prawns starts changing the color add ginger garlic paste and fry them for 5mints until the raw smell goes off.
4. Then add chilli powder,garam masala,dhaniya powder,jeera powder and mix well and fry them for 10mints in a low flame.
5. Finally add the chopped cilantro and serve.

Fish Fingers

Ingredients:

• Fish  1lb

A.Ginger garlic paste  2 tsp

• Pepper powder 1.5 tsp
• Chilly powder   1 tsp
• Lemon juice  2 tsp
• Salt  To taste

B. Bread crumbs  1/2 cup

• Besan  1/2 cup
• Egg  1
• Salt  To taste
• Oil  To fry

Method
1. Clean and cut the fish fillets to strips. Marinate them with ingredients mentioned under (A). Keep in the refrigerator for at least 1 hour.
2. Beat the egg with a pinch of salt in a bowl. Mix the flour and bread crumbs in another bowl.
3. Heat oil in a deep pan at medium - high heat. Dip the fish strips in egg. Then roll them in the flour - bread crumbs mixture.
4.Deep / shallow fry in oil. (Do not overcrowd the pan, fry them in batches. The oil should bubble when you add the fish to the pan, otherwise it may not be hot enough.)
5.Drain on to a paper towel. Serve with ketchup.
6.Instead of deep-frying, you can bake them at 400 F for about 20-30 mints.

Crunchy Fish Fry

Ingredients:

• Fish  2 fillets
• Onions 1/2 slice
• Garlic 3 medium cloves
• Green chilly 1, small
• Ginger  2 inch
• Fennels  1/2 tsp
• Turmeric powder   pinch
• Chilly powder 1tsp
• Pepper powder 1 tsp
• Lemon juice  2 tsp
• Salt  To taste

Coating:

• Pepper powder 1tsp
• Salt pinch
• Bread Crumbs 1/2 - 3/4 cup
• Salt  2 pinches
• Egg  1, beaten with a pinch of pepper powder and salt
• Oil  To deep / shallow fry

Method:

1. Crush the ingredients Onions,Garlic,Green chilli,ginger,Fennels,Turmeric powder,Chilly powder,Pepper powder,Lemon juice,Salt in a mixer to a coarse mixture. 
2. Wash and clean the  fillets. Cut each fillet into half (You can cut it into 3 - 4 pieces if you want). Make a few gashes on both sides of the fish so that the marinate can penetrate inside. Marinate them with the crushed mixture,overnight or at least for about 1 hr, in a refrigerator.
3. Mix the bread crumbs with pepper powder and salt in a plate.
4. In a shallow bowl, beat the egg with a pinch of pepper powder and salt.
5. Coat each side of the marinated fish pieces with bread crumbs, then dip both sides in the beaten egg and then coat again with bread crumbs. Keep aside. Repeat the same with all the fish pieces. 
6. Heat oil in a frying pan at medium heat.Deep / shallow fry the pieces in oil until both sides are browned. Drain on to a paper towel. Serve hot

Fish Iguru

Ingredients:

• Fish  500 gms
• Onion  2  (medium size)
• Green chillies  2
• Ginger Paste 1 tsp
• Garlic Paste 1 tsp
• Coriander powder  1 tsp
• Garam masala powder  1 tsp
• Chilli powder  2 tsp
• Turmeric powder  1/2 tsp
• salt as needed
• Poppy seeds 1tsp
• Shredded coconut 1tsp
• Cashewnuts  1tsp
• Oil  4 tbsp
• Cilantro chopped 1tsp

Method:

1. Wash fish and cut them to medium size pieces. 
2. Grind onions and green chillies as fine paste and keep aside.
3. Heat oil in a pan.
4. Add onion paste and fry until brownish color.
5. Add ginger paste,garlic paste,turmeric powder,coriander powder,chilli powder and garam masala powder.Add salt as needed.Fry until raw smell goes off.
6. Add fish pieces and mix them slightly for about two minutes.
7. Add 1/4 cup water and cook in a low flame for 5 minutes or until fish is cooked properly.
8. Now make a fine paste of coconut,poppy seeds and cashew.Add this paste to the fish and mix it carefully so that fish doesnt break.
9. Cook for another 5mints in a medium flame.
10. Finally garnish with cilantro chopped.
11. Fish Iguru is ready.