Wheat Halwa is certainly a sweet that's fit for a king. Based on recipes from the royal kitchens of The Moghuls, Habshi Halwa blends together a vast number of ingredients, each more tempting than the last, to create a confection that's bursting with taste sensations. Milk, sprouted wheat, sugar, butter ghee, cashew nuts, almonds, pistachio nuts and cardamom each used in finely balanced proportions all go into our Habshi Halwa. It's a taste that has to be experience to be believed.

Vadakari is a very famous South Indian gravy /curry which is served as a side dish for idli, dosa and parotas. I got so many requests for this recipe. Never have I got so many request for a single recipe like this. So I decided it is high time I post this recipe in my blog. I got this recipe from a friend of mine who is an expert in making vada curry.

Parotta, is a layered flat bread of Southern India. This is a variant of the North Indian Lacha Paratha. Parottas are usually available as street food and in restaurants across Kerala, Karnataka, Tamilnadu and the Middle East. It is also served in marriages, religious festivals and feasts. It is prepared with kneading maida, egg, Oil/Ghee and water. The dough is beaten thin layers and later forming a round bread using these thin layers.

Baby corn pakodas is something exotic and taste excellent, is a favorite mocktail or cocktail snack. It is also one of the ideal snack or appetizer for any type of party or occasion. Baby corn pakoda is also commonly known as bhutte ka pakoda. Baby corn is an excellent and delectable snack apart from the regular hot and fresh onion pakoras, samosas, vegetable puff or mirchi bhajjis etc. Baby corns are healthy and nutritious to eat and make a wonderful change from the regular ones. Baby corn pakodas can be eaten on its own or else served with fresh mint chutney or chilli sauce.

Makki di roti is generally made during the winter-time in Punjab and is perhaps best known when accompanied with saag or sarson da saag (cooked mustard green leaves), makhan (butter) and buttermilk. Similarly, in Uttar Pradesh, it is eaten with spinach and added butter. Typically, the flour is kneaded with cold water in India or Pakistan, but if made at home in an English kitchenin, then hot water from a kettle is used.

Punjabi chole is a North Indian Punjabi style chickpea preparation with choicest spices and ingredients. The kabuli chana or chole are boiled along with tea leaves tied in a muslin cloth and then cooked in a delicious onion-tomato and ginger-garlic paste based spicy gravy. Serve Punjabi chole with onion rings as garnishing with kulcha or rice.

Patiala Lassi is a rich Punjabi drink prepared from Yoghurt. It probably gets its name from the place where it came from originally, Patiala, a district in Punjab. It is usually served in long steel glasses. This lassi(like others) is a filler, as its difficult to finish a glassful even after a light meal.

Gol papdi is a sweet made of jaggery and wheat flour. Gol papdi is a gujarati specialty sweet. If you have unexpected guests at home, Gol papadi is an ideal sweet dish to prepare. You can prepare this in no time and also it tastes great.

Dark brown gulab jamins coated with desiccated coconut.

Khoya burfi is a traditional Indian mithai or sweet dish recipe with creamy rich khoya sweetened and then flavoured with badam, elaichi and served garnished with pista shavings.

Motichur laddus however are made with very small sized boondi, almost like little rice pearls and they are not fried till they darken. Making these laddus is a time consuming process and a little practice is required to perfect them. If you are patient and enjoy the pursuit, you will enjoy making these "pearly laddus".

Badam kheer is a superb sweet dish recipe which is not only loaded with great taste and thick creamy texture but also the goodness of badam or almonds.

Chocolate Barfi is becoming a real favourite - We've taken our creamiest barfi and dipped it in a wickedly rich chocolate coating to create a real treat for your taste buds - and the kids love it too!

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Gobi Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. It is believed to have been originally developed by a small Chinese community which lived in Kolkata for a century. In its two stage preparation, the first stage requires preparing a spiced corn flour batter, dipping cauliflower florets in it and deep frying them. In the second stage, the deep fried florets are sautéed with chopped onion, capsicum, garlic, etc in soy and chili sauce.