Rasgulla
Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings

Ingredients 

• Milk - 1 litre
• Lemon juice - 2 tbsp
• Sugar -11/2 cup
• Water - 31/2 cups
• Nuts - for garnishing

Method

1. Heat milk, bring it to boil.
   
2. Add lemon juice and stir continuously till water clears and the milk curdles completely.
   
   
   
   
3. Take a muslin cloth and pour the curdled milk filtering the water completely.
4. Wash it well in running cold water if you have used lemon juice to remove the lemon flavor.
5. Squeeze the excess water and hang it aside for 30 mins without disturbing it. After 30 mins, it would be crumbly in texture like paneer.
   
   
   
   
   
   
   
6. Now knead it well for at least 20 mins.
   
7. Form smooth balls and keep aside.
   
8. Heat water in a wide bottomed vessel, then add sugar.
   
9. Keep it in low flame and keep stirring till sugar dissolves completely,Simmer for 5 mins.
10. When the sugar syrup boils and starts bubbling, add the balls slowly one by one.
    
11. Keep in medium flame and close with a lid. Cook covered for 10 mins.
12. Add strained water to it.
    
    
    
    
13. After 10 mins, the balls would be closely doubled in size.Switch off and keep it closed aside for another 15 mins.
14. Cool them, garnish with nuts and serve cold.
    

Ladoo
Laddu or laddoo are ball-shaped sweets popular in the Indian Subcontinent. Laddus are made of flour, minced dough and sugar with other ingredients that vary by recipe. They are often served at festive or religious occasions.^[

Ingredients

• Besan/gram flour - 1 cup
• Rice flour - 1 tbsp
• Sugar - 1 cup
• Food color - few drops
• Water - 1/2 cup
• Oil - as required

Method

1. Take gram flour and rice flour in a sifter and sieve it.
   
2. Add in water and mix to a smooth batter. 
3. Add in water slowly and make it into a smooth batter. Now add in some food colouring. Mix well. The batter should be little thick, it should be thinner than bajji batter. Make the batter perfectly then only you will get round boondi.
   
4. Now heat oil for deep frying.
5. Now take a boondi karandi or a perforated ladle. Hold it over oil. Pour a ladleful of batter over the karandi and spread it out. The boondis will fall drop by drop.
   
   
   
   
6. Fry the boondi till they are little soft. Drain them and set aside.
   
7. Take sugar and water in a pan, mix well so it is melted. Bring it to a boil and cook till it attain a single string stage. When you take the spoon from the syrup and see, the last drop falling from the syrup form a single string like consistency.
   
   
   
   
8. At this point, take it off the heat.
9. Now take boondis in a bowl, add in the sugar syrup 
   
10. Mash boondi by spinning once in blender or using spoon.
    
11. Take a small portion of this mix and shape it into a tight ladoo.
    
12. Do this for all the mixture. Let this set for 2 to 3 hours untill it gets firm. 
    
13. Serve
    

Hyderabadi Bagara Baingan 

( Brinjal Curry)

Ingredients

• Brinjal - 2 or 3 (small)
• Ginger garlic paste - 1 tbsp
• Turmeric - 1/4 tsp
• Chilli powder - 2 1/2 tsp
• Jaggery - 1 tsp
• Salt as needed
• Tamarind - 1 gooseberry size
• Oil -  2 tbsp
• Kalongi seeds or mustard seeds - 1 tsp

For Masala

• Onion (large) - 1 (sliced roughly)
• Coriander seeds - 2 tbsp
• White Sesame seeds - 2 tbsp
• Ground nuts - 2 tbsp
• Cumin seeds - 2 tbsp
• Poppy seeds - 1 tbsp
• Fenugreek seeds - 1 tbsp
• Coconut ( dried) - 1/4 cup (chopped or desiccated)

Method

1. Soak tamarind in hot water and extract juice.
2. Heat pan and dry roast all ingredients under for masala separately one by one in different individual temperatures. (Don't dry roast all together).
3. Cool them and make a paste by adding little water, leave aside.
4. Now, in a bowl take ginger garlic paste, mix them with turmeric, jaggery and chilli powder by adding little water, keep aside.
   
5. Heat oil in a thick bottomed pan, splutter kalongi seeds (replace with mustard if your don't have them).
6. Slit brinjal into 4 without removing stem.
7. Add brinjal to pan, cover and cook them till it get roasted.
   
8. Now, add grounded masala paste and cook along with brinjal.
   
9. Then, add ginger garlic, turmeric, chilli powder and jaggery paste to it and blend them together with gravy.
   
10. Add tamarind water, add required salt, mix well.
    
11. Cover and cook them for 10 minutes in high flame.
12. Serve with ghee and rice.
    

Chicken omelette

Ingredients

• Chicken (from any chicken gravy) - 4 pieces (boneless)
• Oil - 2 tsp
• Curry leaves - 1 pinnate
• Chicken gravy - 3 tbsp
• Egg - 1
• Pepper powder - 1 tsp
• Salt as needed
• Coriander leaves - few

Method

1. Heat oil in a pan, add curry leaves, boneless chicken pieces and chicken gravy.
   
2. Fry chicken in oil well till the gravy dries off.
   
3. Now, beat egg in a bowl adding pepper and salt.
   
4. Add fried chicken pieces to it.
   
5. Heat pan, pour egg chicken mixture.
   
6. Make omelette by cooking both sides.
   
7. Finally garnish with coriander leaves.
   

Chicken Vindaloo
Vindaloo (also known as vindallo, vindalho, or vindaalo) is an Indian curry dish popular in the region of Goa, the surroundingKonkan, and many other parts of India.The cuisine of the Bombay region (Maharashtrian cuisine) also includes a variation of the dish. However, it is known globally in its Anglo-Indian form as a staple of curry house menus, often regarded as a fiery, spicy dish, even though it is not necessarily the spiciest dish available.

Ingredients

• Chicken - 1/2 kg
• Ghee - 1 tbsp
• Oil - 2 tbsp
• Bay leaf - 3
• Onion - 2
• Coriander leaves - few

For Marination:

• Ginger - 1 inch
• Garlic - 6 cloves
• Salt as needed
• Turmeric - 1/4 tsp
• Jaggery - 1 tsp
• Vinegar - 1 tsp
• Water as needed
• For Vindaloo Masala:
• Coriander seeds - 1 tbsp
• Cumin seeds - 2 tsp
• Peppercorns - 1 tsp
• Fenugreek seeds - 2 tsp
• Mustard - 1 tsp
• Dry red chillies - 6
• Cinnamon stick - 3
• Cloves - 10
• Cardamom pod - 2

Method

1. Dry roast ingredients mentioned under For Vindaloo Masala.
   
2. Add ginger, garlic, and jaggery to the above dry roasted ingredients , make a paste by adding little water.
   
3. Marinate chicken pieces with this paste adding vinegar and keep aside for 2 hours.
   
4. Heat oil, add bay leaf, add sliced onions and saute them.
   
5. Now, add marinated chicken pieces, add little water.
   
6. Cook till chicken gets cooked and water drains off.
   
7. Serve.