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Ingredients:
1 cup grated beetroot,
1 cup grated carrot,
1 cup grated fresh coconut,
1 cup sugar,
1/2 cup milk,
Dessicated coconut as per requirement to coat the laddus.

For the filling-
Almonds, Cashew nuts, Pistachios, Raisins - 3 tbsps together - coarsely crushed,
1 tbsp powdered sugar.

Method:
Mix together ingredients for filling and keep it aside. Then combine beetroot, carrot, coconut, sugar and milk and let it aside for half and hour or so. Later pour this mixture into a heavy bottom non-stick utensil and cook on low-medium flame, stirring continuously till it thickens and forms a ball. Remove from flame and let it cool down. Grease your palms with little ghee and take small size portions of this mixture and roll lemon sized balls. Then flatten it to stuff the filling inside them. Put little filling and then seal the ball well to form a laddu. Then roll them into dessicated coconut and serve.

Ingredients:
2 tbsp olive oil,
2 tbsp balsamic vinegar,
1 cup thick cream,
1/4 onion; ground,
2-3 garlic cloves; minced,
2 tsp chicken bouillon powdered (chicken cubes),
1/2 cup grated Parmesan Cheese,
2 cups cooked spaghetti.

Method:
Heat olive oil in a saucepan and add onion. Saute till it is dark brown in color. Then add garlic, balsamic vinegar, cook for a minute. Then sprinkle the chicken bouillon and fold in cream. Simmer for 5 minutes and then remove from heat. Add Parmesan cheese, mix well till it melts. Serve on the spaghetti.

Ingredients:
1/2 kg red meat (mutton); washed and chopped,
75gms onions; sliced,
75gms potatoes; sliced,
2″ piece ginger; sliced,
4 small green chillies; deseeded and chopped,
1/2 tsp black pepper powder,
2 tbsp butter/ghee,
2 tbsp maida (refined wheat flour),
250ml milk,
3 cups water,
Salt to taste.

Method:
Add onions, potatoes, 1″ ginger slices, black pepper powder, salt and 3 cups water to the meat and cook till meat is tender and soft (around 45 minutes). In a pan, heat butter add chillies, remaining ginger slices and flour and roast on low-medium flame till it turns light brown. Pour milk and keep stirring so that no lumps are formed and bring to boil. Then add the cooked meat along with all the juices, mix cook for some more time and then serve with your favorite bread.

Ingredients:
250gms cooked rice,
1/4 cup tamarind paste,
1/2 tsp dhania dana (coriander seeds),
1/2 tsp methi dana (fenugreek seeds),
1/2 tsp chana dal (gram),
1/2 cup water,
Salt to taste.

For tempering-
2 tbsp oil,
1/2 tsp tsp methi dana (fenugreek seeds),
1/4 tsp heeng (asafoetida),
Few curry leaves,
Jaggery to taste,
Red chilli powder as per taste.

Method:
Dry roast and grind together dhania, methi and chana dal to fine powder. Heat water in a container. When water boils add this powder, tamarind paste, jaggery and salt to it. Meanwhile in a small saucepan heat oil, add ingredients for tempering and pour into the water. Boil it once. Then add the rice to the water. Keep on low flame and let it cook for some time till it is steamy hot.

Ingredients:
250gms mutton,
1 coconut; freshly grated,
2 tbsp cashew nuts,
2 tbsp khus khus (poppy seeds),
2 tbsp white til (sesame seeds),
8-10 cloves garlic,
1 tbsp chopped ginger,
4 green chillies,
7-8 peppercorns,
3 1″ inch sticks of dalchini (cinnamon),
4-5 laung (cloves),
Salt to taste,
Oil,
Water.

Method:
Soak cashew nuts, til and khus khus in warm water for 10 minutes.
In a pot, add 2 tbsp oil. When oil is hot add asafoetida and add mutton pieces, mix and add little salt and water. Cover and let it cook. Meanwhile grind together coconut, garlic, ginger, 2 green chillies, soaked cashew nuts, white til and khus khus to a fine paste. Now put this paste into a thin muslin cloth (to strain), keep it on a deep pot add little water in the paste and press down to strain juice out of this ground paste. Add water and again press down, continue with this steps until you feel there is juice left in the paste. You can use a fine strainer for the same. To this white curry (rassa), add the cooked mutton along with the stock. In a small saucepan, heat some oil for tempering. Add peppercorns, cloves, cinnamon and 2 green chillies and pour it over the rassa. Now bring this rassa to a boil and put off the flame.

TIP:
You can prepare Chicken in white curry and Vegetables in white curry with the same recipe.