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Ingredients:….

·         2 litres full-cream milk….
·         1 can (400 gms) sweetened condensed milk….
·         1 tsp cardamom powder….
·         1 cup sugar….
·         1 cup Basmati rice….
·         50 gms almonds blanched and slivered….
·         50 gms raisins….
·         A few strands of saffron….
·         Rose petals to garnish (optional)….
Preparation:….

·         Wash the rice well and soak for half an hour in enough water to cover it fully…..
·         Put the milk, condensed milk and sugar in a deep, thick-bottomed pan and boil. When the milk comes to a boil, add the rice and simmer. Cook till the milk thickens and reduces to half its original volume…..
·         Add the almonds, raisins and cardamom and cook for 5 more minutes…..
·   Turn off the fire and add the saffron. Stir well…..
·  Allow the kheer to cool, then chill…..
·         Serve cold garnished with rose petals

2 Pounds Unpeeled Potatoes — boiled and cooled….
2 Tablespoons Cornstarch….
Salt — to taste….
1 Teaspoon Canola Oil….
1 Teaspoon Cumin Seed….
1 Cup Frozen Peas — thawed….
1 Tablespoon Coriander — ground….
1/2 Teaspoon Cayenne….
Olive Oil Spray….
Peel and grate potatoes. Put grated potatoes into a bowl, add cornstarch and salt. Mix well. Divide mixture into 12 equal portions and roll into balls. Set aside. Heat oil in nonstick pan, add cumin and stir until they begin to crackle. Add peas and cook stirring occasionally until peas are cooked. Add coriander and cayenne. Cook and stir for 1 minute. Remove from heat and mash mixture. Flatten each potato ball in the palm of your hand. Place 12 of the pea mixture into the middle, Reform the balls and then flatten them into a 3/4 inch patty. Mist a heated skillet lightly with olive oil spray. Cook patties over moderate heat until crisp and golden on both sides. Press with spatula and remove…..
Serves 12

4 Pounds Chicken….
1 Small Onion — thinly sliced….
1 Large Carrot — peeled and cubed….
1 Large Yellow Wax Pepper — finely chopped….
1/2 Teaspoon Marjoram….
1 1/2 Teaspoons Curry Powder….
3/4 Teaspoon Salt….
2 Cups Chicken Stock….
1 Cup White Wine….
8 Ounces Potatoes — diced….
3/4 Cup Corn Kernels….
12 Flour Tortilla — warmed….
2 Cups Feta Cheese — crumbled….
2 Cups Cheddar Cheese — grated….
2 Cups Sour Cream….
Dressed Cilantro….
Place chicken, onion, carrot, chile, marjoram, curry powder, salt, stock and wine in large pot. Bring to boil. Partial cover, reduce heat and simmer for 20 minutes. Add potatoes, simmer for 15 minutes. Remove chicken, let cool and shred meat. Return to pot along with corn. Heat just to boiling point. To assemble, spread chicken on tortilla, top with remaining ingredients. Fold and serve.

Serves 4