Ingredients:
2 cups diced stone fruit, (apricots, plums, peaches, nectarines)
2 cups apricot juice
2 cups sparkling cider
1 cup seltzer
Directions:
Combine diced fruit, apricot juice, sparkling wine and seltzer. Divide among 4 ice-filled glasses.
Serving: 4 persons
Nutrition:
Per cocktail: 203 calories; 1 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 29 g carbohydrates; 2 g protein; 2 g fiber; 5 mg sodium; 324 mg potassium.
Nutrition Bonus: Vitamin A (50% daily value), Vitamin C (30% dv).
Carbohydrate Servings: 2
Exchanges: 2 fruit
Nutrition Note: Per mocktail: 173 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 43 g carbohydrate; 1 g protein; 2 g fiber; 18 mg sodium; 347 mg potassium.

Serving: 8 Persons
Ingredients:
250g good-quality milk chocolate, broken into pieces
3 (450g) raspberries
2 tablespoon icing sugar
1/3 cup (80ml) grappa
4 eggs, separated, plus 1 extra egg white
125g caster sugar
250g mascarpone cheese
2 cups (500ml) strong black coffee
14 large sponge fingers (savoiardi)
Cocoa powder, to dust
Directions:
Place chocolate in a heatproof bowl over a pan of simmering water (don’t let bowl touch the water) until chocolate melts, then remove bowl and stir chocolate until smooth. Cool slightly.
Set aside a quarter of raspberries, then place remainder in a bowl with icing sugar and 2 tbs grappa. Leave to macerate until needed.
Using electric beaters, beat egg yolks and caster sugar in a large bowl until pale and thick. Beat in the mascarpone, followed by the cooled chocolate. Using a clean bowl and beaters, beat eggwhites to stiff peaks, then fold into chocolate mix.
Place coffee in a dish with remaining 2 tablespoons grappa. Dip half the sponge fingers briefly in mixture, then layer in a 2-litre (8-cup) dish, trimming to fit in a single layer. Spread half the chocolate mixture over sponge, then top with macerated berries. Dip remaining sponge in coffee mixture, then layer on top of berries, followed by remaining chocolate. Cover and chill for 4 hours.
Dust liberally with cocoa and garnish with reserved raspberries to serve.

Ingredients
½ Kg Finely grinded minced beef
½ Teaspoon Salt (according to taste)
1 Teaspoon Chili (Lal Mirch) powder
1 Small onion-chopped
½ Teaspoon Garam masala
1 Small onion-chopped and fried
1 Egg
1 Tablespoon lemon juice
½ Teaspoon ginger (Adrak) paste
Garnish
1 Lemon
2 Onion
Directions
Mix all the ingredients together and add to the minced beef. Mix it well and leave it in the refrigerator to marinate for 3-4 hours.
Form in to long kebabs shaped like sausages and either in a little oil or barbeque them according to your preference.
Serve it with slices onions, mint chutney, naan or paratha.
Serving: 3-4 Persons

Ingredients:
1 Kg chicken
6-7 Tablespoon yogurt
2 Teaspoon ginger (Adrak) paste
2 Teaspoon garlic (Lehsan) paste
½ Teaspoon salt (according to taste)
1 Teaspoon chili (Lal Mirch) powder
½ Teaspoon garam masala powder
2-3 Tablespoon oil
2 Lemon
Directions:
Mix all the spices and ingredients together and coat the chicken. Leave it for marinating 3-4 hours.
Heat oil in a pot. Add chicken to it and cook on high heat to let the water dry.
You can also bake it in the oven on 400*F
Serve with salad and naan
Serving: 3-4 persons