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Paneer makhani is delicious, slightly sweet and creamy  dish of paneer in tomato-cashew gravy with lots of butter 😋. CUISINE: Indian COURSE:Main course Servings: 5 Preparation time: 10 min Cook time: 35-40 min Total time:  45-50min Note:- Home made paneer add richness to the dish. So try to use it. Ingredients- 4-5 roughly chopped tomatoes 1   onion ,roughly chopped. 2-3 green chillies. 10-15 cashews(use can use almonds too in place of cashews. 1 cup of water. 1 bay leaf. 2-3 cloves and black pepper 1 stick of  cinnamon 8-10garlic cloves 2inch ginger Butter Red chilly powder Kashmiri red chilly powder  Instructions- Take a pan ,add 1cup of water in to it. Add roughly chopped tomatoes and onion to it. Also add green chillies, cashews,bay leaf, cinnamon, cloves, garlic cloves,piece of ginger,red chilly powder,salt to it Cover it with a lid and cook for 18-20minutes. After 20minutes,remove the pan from heat and take out bay leaf, cinnamon stick and cloves. Allow the mixture to cool down

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Momo is a type of East and South Asian steamed filled dumpling, popular across the Indian subcontinent and the Himalayan regions of East-South Asia border . Food energy (per serving):  350 to 1000 (35 to 100 per piece) kcal Associated national cuisine:  Nepal India Bhutan Created by:   Tibetan people  or  Himalayan   Newar   merchants Course:  Appetizers or entrees Serving temperature: Hot Servings: 20 Preparation time: 30min Cooking time: 1hour  For dough: All purpose flour or maida: 200gm or 1 cup approx . Water: As per requirement (for soft dough) Baking powder:1/4tbsp *(optional) For stuffing(filling): Cabbage:500gm or 2cup grated Carrot: 2carrot or 1cup grated Onion: 1teaspoon (optional) finely chopped Black pepper:as per taste Ginger:1teaspoon finely chopped Oil:2tbsp Salt: as per taste Vinegar:1/4tsp For momos chutney: Tomatoes: 4 red chillies:3-4 garlic:4-5cloves Tomato ketchup Salt (to taste) Sugar(to taste) Instructions: Dough - Mix well and prepare a soft dough by adding wat

Rasmalai is an indian dessert which is also described as "rich cheesecake" (without crust) ,where 'ras' means juice and 'malai'means cream . Serving temperature: Cold Course: Dessert Servings:  6 Ingredients:- For rabdi-       1 liter milk (3 cups full fat)          ½ cup sugar for rabri          A pinch of Saffron or kesar(optional)          2 tbsp pista or almonds sliced For rasmalai-        1 litre of milk             1 to 2 tbsp lemon juice or vinegar (mix with 2              to 3 tbsp water) or 4 to 6 tbsp curd            1 liter ice water or ice cubes             4cups of water              1cup of sugar               1tsp of corn flour Instructions:- For Rasmalai- Take a pan with heavy bottom.  Pour 1litre of milk in it and bring it to boil . Turn off the flame and wait for 2-3mins to bring down temperature a little bit. Now add lemon juice or vinegar to the milk and stir it until the milk has curdled completely. Now add some icecubes or ice water to

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