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Chicken Tempura

Ingredients Of Chicken Tempura

https://www.youtube.com/watch?v=Ul2zRPDayfE

• 1 chicken breast, cut in long stripes
• Salt as required
• Black and white pepper as required
• Chinese salt as required
• For Batter
• 2 garlic cloves, crushed
• 2 tbsp refined flour
• 2 tbsp corn flour
• Salt to taste
• 1/4 tsp black and white pepper
• 1/4 tsp Chinese salt
• 1 egg
• Oil for frying

Method Of Chicken Tempura

• Season chicken stripes with salt, Chinese salt, black and white pepper. Set it aside.
• Now for batter first add all dry ingredients and spices in garlic. Add egg and mix it well. Add little water to make the batter smooth.
• Just before frying add little oil in batter and mix it.
• Now coat chicken stripes in refined flour and then in batter. Heat oil and fry the tempuras on medium heat till they are golden in color.
• Serve with tomato ketchup.

hi tea chicken

ngredients Of High Tea Chicken

• ½ kg chicken breast
• 3 tbsp. plain flour
• 3 tbsp. corn flour
• 1 egg
• Salt to taste
• ½ tsp. black pepper
• ¼ tsp. white pepper
• 1 tbsp. red chili flakes
• 1 packet corn flakes
• 1 plastic bag
• Oil for frying
• 1 tbsp. ginger garlic paste
• ¼ bunch sliced coriander

Method Of High Tea Chicken

• Clean ½ kg chicken breast and hammer lightly with a steak hammer.
• Then cut chicken into stripes and mix with ½ tsp. black pepper, ¼ tsp. white pepper, 1 tbsp. red chili flakes, 1 tbsp. ginger garlic paste, salt to taste and 1 beaten egg.
• Also add ¼ bunch sliced coriander, 3 tbsp. corn flour and plain flour and mix thoroughly.
• Fill a plastic bag with crushed corn flakes and one chicken strip and hammer. Repeat the process with all chicken stripes and deep fry.
• Serve crunchy Hi- Tea Chicken with tomato ketchup.

Chef Zakir recipes

Chatni Aaloo
Ingredients
Potatoes boiled 2
Dried plum 200 gm
Chili powder 1 tsp
Chaat masala ½ tsp
Cumin seeds ½ tsp
Dry mango powder ½ tsp
Coriander powder ½ tsp
Sugar 3 tsp
Coriander leaves as required
Mint leaves as required
Green chilies 3
Salt to taste
Oil 4 – 5 tbsp





Method

• Heat 4 – 5 tbsp oil in a wok, add in 200 gm dried plums, ½ tsp coriander powder, 3 chopped green chilies, 3 tsp sugar, ½ tsp cumin seeds, ½ tsp dry mango powder, ½ tsp chaat masala, 1 tsp chili powder, salt to taste and a little water.
• Then add 2 boiled potatoes and cook for a few minutes till water dries.
• Lastly dish it out, sprinkle with coriander leaves and mint leaves. Serve hot.

Papri Chaat
Ingredients
Fine wheat flour 125 gm
Semolina 2 tbsp
Potatoes boiled 2
Chickpeas boiled 1 cup
Tamarind paste ½ cup
Coriander leaves ground ¼ bunch
Mint leaves ground ¼ bunch
Carom seeds ¼ tsp
Yogurt 1 cup
Chaat masala 1 tbsp
Salt to taste
Oil for fry




Method

• Mix together 125 gm fine wheat flour, salt to taste, ¼ tsp carom seeds, 2 tbsp semolina and knead to medium consistency dough with water as required.
• Make small balls with the dough, roll each ball into thin small tortilla.
• Then deep fry till crisp.
• In a bowl mix together 2 boiled chopped potatoes, 1 cup boiled chickpeas, ½ cup tamarind paste, ¼ bunch of ground coriander leaves, ¼ bunch of ground mint leaves and 1 cup yogurt. Mix very well.
• Sprinkle 1 tbsp chaat masala and salt to taste. Lastly top with crushed papri.

Sev Bhaaji
Ingredients
Sev 1 cup
Onion 1
Tomato 1
Coriander leaves ¼ bunch
Mint leaves ¼ bunch
Green chilies 2 – 3
Salt to taste
Chaat masala 1 tsp
Pomegranate seeds ½ tsp
Crushed red pepper ½ tsp
Yogurt 1 cup
Green chutney 1 – 2 tsp
Tamarind paste ½ cup



Method

• In a bowl mix together 1 chopped onion, 1 chopped tomato, 2 – 3 chopped green chilies, salt to taste, ½ tsp chaat masala, ½ tsp crushed red pepper, ½ tsp pomegranate seeds, ¼ bunch coriander leaves and ¼ bunch of mint leaves. Mix well.
• Now mix the prepared salsa with 1 cup sev.
• In a bowl mix together 1 cup whipped yogurt, 1 tsp green chutney, salt to taste and remaining chaat masala. Now spread on top of sev mixture.

Qeemay Ke Samosay
Ingredients
Mince 125 gm
Onion 1
Coriander leaves as required
Green chilies 2 – 3
Turmeric ¼ tsp
Crushed red pepper ½ tsp
Coriander powder ½ tsp
Cumin seeds ½ tsp
Salt to taste
Flour 1 cup
Ginger 1 medium piece
Garlic 2 – 3 tbsp
Oil 2 tbsp
Oil for fry


Method

• In a bowl mix together 1 cup flour, ½ tsp cumin seeds, salt to taste, 2 tbsp oil and knead to dough with water as required.
• Heat oil in a pan, add in 1 medium piece of chopped ginger and 2 – 3 tbsp chopped garlic. Sauté for a while.
• Add 1 chopped onion, 125 gm beef mince, ¼ tsp turmeric, ½ tsp crushed red pepper, ½ tsp coriander powder and ½ tsp cumin powder. Cook till mince is tender.
• Then add 2 – 3 chopped green chilies and chopped coriander leaves as required. Remove from fire and keep aside to cool.
• Now make small balls of the dough, roll each ball into thin long tortilla. Cut each tortilla into two halves.
• Stuff each half with the mince filling, wet the edges with water and seal each samosa.
• Similarly make samosa with remaining dough and filling mixture.
• Lastly deep fry till golden brown and crisp.

Vegetable Roll
Ingredients
Manda strips ½ packet
Capsicum 1
Carrot 1
Cabbage ¼ piece
Green chilies 2 – 3
Spring onion 1
Soya sauce 2 tbsp
Oyster sauce 2 tbsp
Crushed red pepper 1 tsp
Salt to taste
Oil for fry


Method

• Finely chop 1 capsicum, 1 carrot, ¼ piece of cabbage, 2 – 3 green chilies and 1 spring onion.
• Grease a wok with little oil, add in all the slices vegetables, 2 tbsp soya sauce and 2 tbsp oyster sauce. Fry well till all the vegetables are softened.
• Now add salt to taste and 1 tsp crushed red pepper. Mix well and remove in a serving platter, keep aside to cool.
• Now fill in manda strips, fold into roll form.
• Now deep fry the prepared roll till golden brown and crisp. Serve with chutney or ketchup.

Kachi Chicken ki Biryani
Ingredients
Chicken 750 gm
Rice ½ kg
Tomatoes 2
Onion 2
Green chilies 6 – 8
Ginger garlic paste 1 tbsp
Coriander leaves ¼ bunch
Mint leaves ½ bunch
Yogurt 375 gm
Dried plum 50 gm
Kewra 2 tbsp
Chili powder 2 tbsp
Turmeric 1 tbsp
Mix whole spices as required
All spice powder 1 tbsp
Salt to taste
Ghee 1 cup


Method

• Heat 1 cup ghee in a pan, add 2 chopped onion and sauté till golden brown. Remove the brown onion and keep aside.
• Beat 1 ½ cup yogurt in a bowl, add in 2 tbsp chili powder, 1 tbsp turmeric, 1 tbsp all spice powder, salt to taste and 1 tbsp ginger garlic paste. Mix well.
• Now marinate the chicken with yogurt mixture.
• Boil ½ kg rice with salt and water, strain in a strainer and keep aside.
• Heat a little ghee in a large pan, add in mix whole spice and fry well.
• Then add chicken with yogurt mixture, also add 50 gm dried plum, 6 – 8 green chilies, 2 chopped tomatoes, ¼ bunch of coriander leaves, ½ bunch of mint leaves and fried brown onion.
• Lastly make a layer of boiled rice on top. Sprinkle a little brown onion. Pour ghee on top and simmer till chicken is tender.
• Dish it out and serve with raita.

Chicken Chana Pakora
Ingredients
Chicken breast 1 whole
Chickpeas boiled 1 cup
Onion 2
Gram flour 1 cup
Coriander leaves ¼ bunch
Green chilies 4 – 5
Crushed cumin 1 tbsp
Crushed coriander 1 tbsp
Crushed red pepper 1 tbsp
Dry fenugreek leaves 1 tbsp
Salt to taste
Oil for fry

Method

• Cut chicken into thin juliennes shape. Mix with 2 chopped onion, 4 – 5 chopped green chilies, 1 cup gram flour, 1 tbsp crushed cumin seeds, 1 tbsp crushed coriander seeds, 1 tbsp crushed red pepper, 1 tbsp dry fenugreek leaves and salt to taste.
• Make it into thick batter with water as required.
• Grind ½ cup of boiled chickpeas and keep the remaining half cup aside.
• Add the chickpeas to batter and mix well, then add ¼ bunch of coriander leaves and 4 – 5 chopped green chilies.
• Lastly fry the fritters with oil as required.

Mutton Steam
Ingredients
Mutton 1 kg
Ginger garlic paste 2 tbsp
Yogurt 375 gm
Vinegar 2 cup
Nutmeg ground ½ tsp
Chili powder 2 tbsp
All spice powder 1 tbsp
Cumin powder 1 tbsp
Chaat masala 2 tbsp
Salt to taste
Oil for frying



Method

• Marinate mutton with salt to taste, 2 cup vinegar and 2 tbsp ginger garlic paste. Mix well.
• Then add 2 tbsp ginger garlic paste, 1 tbsp all spice powder, 1 tbsp cumin powder, ½ tsp ground nutmeg, 375 gm yogurt and 2 tbsp chaat masala. Mix well.
• Then fry the marinated mince till golden brown.
• Again coat the mutton pieces with yogurt mixture. Then cook in steamer till tender.
• Dish it out and serve hot.

Chana Bhaji
Ingredients
Chickpeas 2 cup
Onion 2
Tomatoes 2
Coriander leaves ¼ bunch
Ginger garlic paste 1 tbsp
Onion seeds 1 tsp
Turmeric powder 1 tbsp
Chili powder 1 tsp
Crushed red pepper 1 tbsp
Crushed cumin seeds 1 tbsp
Salt to taste
Oil ¼ cup


Method

• Heat ¼ cup oil in a wok, add in 2 chopped onion, 2 tomatoes, ¼ bunch of coriander leaves, 1 tbsp ginger garlic paste, 1 tsp onion seeds, 1 tbsp turmeric, 1 tsp chili powder, 1 tbsp crushed red pepper, 1 tbsp crushed cumin seeds and salt to taste. Fry very well.
• Then add 2 cup boiled chickpeas and 2 cups of water. Cover and cook on low flame for 10 – 15 minutes.
• Dish it out and serve hot.

Chapli kabab
Ingredients
Beef mince ½ kg
Tomatoes 2
Onion 2
Green chilies 5
Coriander leaves ¼ bunch
White butter 2 tbsp
Gram flour 3 tbsp
Egg 1
Crushed coriander seeds 2 tbsp
Pomegranate seeds 2 tbsp
Crushed red pepper 2 tbsp
Turmeric powder 1 tbsp
All spice powder 1 tbsp
Salt to taste
Oil ½ liter


Method

• In a bowl mix together ½ kg mince, 3 tbsp gram flour, 2 tbsp crushed coriander, 2 tbsp pomegranate seeds, 2 tbsp crushed red pepper, 1 tbsp turmeric powder, 1 tbsp all spice powder and salt to taste.
• Finely chop 2 tomatoes, 1 onion, 5 green chilies and ¼ bunch of coriander leaves. Add chopped vegetables to the mince mixture.
• Then add 1 egg and 2 tbsp butter. Mix very well.
• Form large patties with the mince mixture. Then fry in a large griddle until golden brown.

Puri Paratha
Ingredients
Flour ½ kg
Salt to taste
Ghee 6 tbsp
Oil for frying
Water as required



Method

• Mix flour with salt and 6 tbsp ghee, knead to dough with water as required. Keep aside.
• Now make 2 large balls with the flour, roll each ball and then fry in a large wok till golden brown.

Steam Kabab
Ingredients
Mince ½ kg
Onion 1
Ginger 1 piece
Garlic paste 2 tbsp
Coriander leaves ¼ bunch
Green chilies 6
Crushed black pepper 1 tbsp
Salt to taste
Oil 3 – 4 tbsp




Method

• In chopper put together ½ kg mince, 1 chopped onion, 1 piece of ginger, 2 tbsp garlic paste, ¼ bunch of coriander leaves, 6 green chilies, 1 tbsp crushed black pepper, salt to taste and chopperize finely.
• Remove mixture in a bowl.
• Now greases your hands with a little oil, make small kababs with the mixture.
• Shallow fry with 3 – 4 tbsp oil. Then put the fried kabab in steamer. Cover and cook for 10 – 12 minutes.
• Garnish with ginger juliennes and coriander leaves. Serve with chutney.

Karhi Chawal
Ingredients
Rice ½ kg
Cumin seeds 2 tbsp
Ghee ½ cup
Salt to taste
Water as required
Ingredients for Karhi
Gram flour 125 gm
Onion 2
Yogurt 250 gm
Chili powder 1 tbsp
Turmeric powder 1 tbsp
Cumin powder 1 tsp
Salt to taste
Water as required
Curry leaves 2 – 3
Ingredients for Pakora
Gram flour 250 gm
Onion 2
Green chilies 4
Coriander leaves ¼ bunch
Turmeric powder ½ tsp
Cumin seeds 1 tbsp
Coriander seeds 1 tbsp
Crushed red pepper 1 tbsp
Salt to taste
Oil for frying



Method

• In a bowl mix together 250 gm yogurt, 1 tbsp turmeric powder, 1 tbsp chili powder, 1 tbsp cumin powder and salt to taste.
• Now add a little water, mix well, then add in 125 gm flour with a little more water.
• Heat add little oil in a pan, add in chopped onion and sauté for a few seconds. Add in yogurt mixture. Cook till thickens.
• Lastly heat a little ghee, add in 1 tbsp ground cumin seeds and 2 – 3 curry leaves. Pour tarka mixture on top of karhi.
• In a bowl put together 2 chopped onion, ¼ bunch of coriander leaves and 4 chopped green chilies. Add in 1 tbsp crushed red pepper, 1 tbsp cumin seeds, salt and 250 gm gram flour.
• Now fry fritter with the gram flour mixture.
• Put all the fritters in karhi mixture, remove from fire and keep aside.
• For rice heat ghee in a pan, add 2 tbsp cumin seeds, fry till brown.
• Add ½ kg rice, salt to taste and water as required. Simmer on low flame till rice are tender.
• Serve karhi with boiled rice.

Red Fried Chicken
Ingredients
Chicken breast 2
Tomato paste 3 tbsp
Coriander leaves ¼ bunch
Lemon (juice) 2
Egg 1
Corn flour 2 tbsp
Flour 2 tbsp
Bread crumbs 1 cup
Papaya paste 2 tbsp
Crushed red pepper 1 tbsp
Salt to taste
Oil for fry




Method

• Cut chicken into strips, marinate with 3 tbsp tomato paste, ¼ bunch of chopped coriander leaves, juice of 2 lemons, salt to taste, 1 tbsp crushed red pepper and 2 tbsp papaya paste.
• Then add 2 tbsp corn flour, 2 tbsp flour and 1 egg. Mix very well.
• Spread 1 cup bread crumbs in a platter, coat each chicken piece with bread crumbs and deep fry till golden brown.
• Remove from oil, serve hot with any dip or sauce.

Prawn Tempura
Ingredients
Medium-sized prawns 300 gm
Ginger garlic paste 2 tbsp
Salt to taste
Ingredients for Batter
Eggs 3
Plain flour 1 cup
Corn flour 1 cup
Dry flour 1 cup
Black pepper powder ½ tsp
White pepper powder ½ tsp
Ground green chilies 2 tbsp
Oil for frying
Salt to taste

Method
Marinate 300 grams prawns with 2 tbsp ginger, garlic paste and salt to taste. In a bowl, combine 1 cup plain flour, 1 cup corn flour, 3 eggs, 2 tbsp ground green chilies, ½ tsp black pepper powder, ½ tsp white pepper powder and salt to taste. Coat prawns with plain flour and dip in the prepared mixture. Fry until golden brown and serve hot.

Anda Aaloo
Ingredients
Onion 1
Potatoes 3 medium
Tomatoes 3 medium
Eggs 6
Green chilies 5 – 6
Fresh coriander ¼ bunch
Oil ½ cup
Crushed cumin 1 tbsp
Ginger garlic paste 2 tbsp
Red chili powder 2 tbsp
Oil for frying
Salt to taste
Method
Boil 6 eggs and remove their skin. Fry slightly until golden brown. In a separate pan, heat oil and add 2 tbsp ginger garlic paste and stir together. When it turns to a golden brown, add 3 chopped potatoes, 5 to 6 sliced green chilies, 1/ bunch fresh coriander, 3 sliced tomatoes, 1 tbsp crushed cumin, 2 tbsp red chili powder and salt to taste and stir together for 3 to 4 minutes. Add 2 cups of water and cover to allow cooking. Cut boiled eggs into half and place on a serving platter. Increase the flame and stir quickly to evaporate excess water. When potatoes are tender, add to the platter with eggs and serve.

Charcoal Kabab
Ingredients
Chicken boneless ½ kg
Lemon juice ¼ cup
Onion 1
Garlic 2 – 3 cloves
Ginger 1 piece
Tomatoes 4
Salt to taste
Black pepper powder ½ tsp
Greek yogurt 125 gm
Turmeric ½ tsp
Oil as required
Charcoal as required

Method

• Cut ½ kg boneless chicken into thin long strips.
• Blend together ¼ cup lemon juice, 1 onion, 1 piece of ginger and 2 – 3 cloves of garlic. Blend well to smooth paste, now remove paste in a bowl.
• Add in chicken strips, ½ tsp turmeric, salt to taste, ½ tsp black pepper and 125 gm thick yogurt. Mix very well and keep the chicken marinate for 30 minutes.
• Now thread one or two strips in each metal rod altering with tomato cubes. Thread in zig zag form.
• Lastly cook over burning charcoals until done.
• Dish it out and serve with chutney.

Hyderabadi Rice
Ingredients
Rice 300 gm
Chicken boneless ½ kg
Salt to taste
Mix whole spices as required
Yogurt 250 gm
Saffron 1 small packets
Milk 3 – 4 tbsp
Onion 2
Ghee 125 gm
Lemon juice 2 tbsp
Mint leaves ¼ bunch
Coriander leaves ¼ bunch
Cumin seeds 1 tbsp
Yellow color a pinch



Method
• Cut ½ kg boneless chicken into small cubes, heat 2 – 3 tbsp ghee in a pan.
• Add in chicken and mix whole spices, fry well till chicken is golden brown in color.
• Turn the flame off, keep aside.
• In a bowl mix together 250 gm yogurt and a pinch of yellow color, spread yogurt on top of chicken.
• Dissolve 1 small packet of saffron in 3 – 4 tbsp of milk, keep aside.
• Heat 2 – 3 tbsp ghee in a wok, add in 2 sliced onion and sauté till golden brown.
• Remove the brown onion from pan and keep aside.
• Sprinkle half of the brown onion on chicken, also sprinkle coriander and mint leaves on top.
• In a separate pan heat 2 ½ glass of water, add 1 tbsp cumin seeds and a little salt. When water is lukewarm add in soaked rice, cook till rice are a little tender.
• Now spread half boiled rice on top of chicken mixture.
• Sprinkle the remaining brown on top. Spread saffron milk mixture and 2 tbsp lemon juice.
• Lastly pour 2 tbsp ghee on top. Then simmer on low flame for 8 – 10 minutes.
• Dish it out and serve hot.

Beef with Red Pepper
Ingredients
Beef undercut 300 gm
Spring onion 1
Onion 1
Garlic 4 cloves
Corn flour 1 tbsp
Whole red chilies 5 – 6
Oyster sauce 2 tbsp
Black pepper ¼ tsp
Salt to taste
Oil 3 – 4 tbsp
Red Bell pepper 1




Method
• Cut 300 gm beef undercut into slices, heat 3 – 4 tbsp oil in a wok, ad in 4 cloves of garlic and 5 – 6 whole red chilies. Sauté for a few minutes.
• Then add sliced beef and fry well till its water dries.
• Then add 1 chopped onion, 1 chopped spring onion and 1 red capsicum cut into juliennes. Cook for 1 – 2 minutes.
• Then add 2 tbsp oyster sauce, ¼ tsp black pepper and salt to taste, cook for 1 – 2 minutes.
• Then add ¼ cup of water, lastly thicken sauce with 1 tbsp corn flour paste.
• Dish it out and serve with steamed rice.

Chicken Steak
Ingredients
Chicken breast 2
Garlic paste 1 tbsp
Mustard paste 1 tbsp
Lemon juice 1 – 1 ½ tbsp
Worchester sauce 3 tbsp
HP sauce 2 tbsp
Cinnamon powder ¼ tsp
Crushed black pepper 1 tbsp
Black pepper powder ½ tsp
Salt to taste
Oil ¼ cup
Fresh cream 2 tbsp





Method
• Cut chicken breast into book form, beat a little using hammer.
• In a bowl mix together ¼ cup oil, 1 – 1 ½ tbsp lemon juice and 1 tbsp mustard paste. Mix well.
• Add 3 tbsp Worchester sauce, 2 tbsp HP sauce, salt to taste, ½ tsp black pepper powder, ¼ tsp cinnamon powder and 1 tbsp garlic paste. Mix very well.
• Marinate chicken breast with the mixture, keep aside for 30 minutes.
• Cook in a grill pan till its color turn to golden brown, flip the chicken steak and cook the other side.
• Heat the remaining marinade in a sauce pan, add in 2 tbsp fresh cream, pour sauce on top of steak.
• Serve with boiled mashed potatoes and sauté vegetables.

Chicken Dim Sim
Ingredients
Chicken mince 250 gm
Capsicum 1
Onion 1
Carrot 1
Egg boiled 2
Egg 1
Flour 250 gm
Cinnamon powder a pinch
Black pepper powder ½ tsp
White pepper powder ½ tsp
Salt to taste
Oil for fry



Method
• In a bowl mix together 250 gm flour, 1 egg and a little salt, mix well and knead to dough with water as required.
• In chopper put together 250 gm chicken mince, 1 capsicum, 1 onion, 2 boiled eggs, a pinch of cinnamon powder, salt to taste, ½ tsp black pepper powder and ½ tsp white pepper powder, chopperize well and remove mixture in a bowl.
• Now make small balls with the dough, roll each ball and top with a little mince mixture.
• Wet edges with a little water, fold and make into dim sim shape.
• Fry half of the dim sim in oil till golden brown and crisp.
• Cook the remaining in steamer for 8 – 10 minutes.
• Serve hot with chili garlic sauce.

Chicken Krarey
Ingredients
Chicken boneless ½ kg
Ginger garlic paste 1 tbsp
Lemon (juice) 1
Egg 2
Rice flour 3 tbsp
Semolina 2 tbsp
Flour 2 tbsp
Corn flour 2 tbsp
Crushed red pepper 1 tbsp
Black pepper powder ¼ tsp
Salt to taste
Sesame seeds 2 tbsp
Oil for fry


Method
• Cut ½ kg chicken breast into layers and then cut the layers into thin strips.
• In a bowl mix together 1 tbsp ginger garlic paste, juice of 1 lemon, 2 eggs, 1 tbsp crushed red pepper, ¼ tsp black pepper powder and salt to taste. Mix very well.
• Then add 3 tbsp rice flour, 2 tbsp semolina and 2 tbsp flour, mix well.
• Lastly add 2 tbsp sesame seeds and chicken strips, mix well. Then deep fry till golden brown and crisp.
• Remove from oil, serve with tomato ketchup.

Beef Bun
Ingredients
Yeast 1 tbsp
Sugar 1 tsp
Salt to taste
Milk ½ cup
Butter 2 tbsp
Egg 1
Flour 250 gm
Egg 1
Mince 250 gm
Onion 1
Ginger garlic paste 1 tbsp
Coriander leaves ¼ bunch
Green chilies chopped 2
Salt to taste
Black pepper ¼ tsp
Oil 2 tbsp
Water as required

Method
Dissolve 1 ½ tbsp yeast in ½ cup lukewarm milk, keep aside.
Now add in 1 tsp sugar, salt to taste, 250 gm flour, 1 egg, 2 tbsp butter and remaining milk, mix well and knead to dough with water as required.
Now cover the dough with plastic foil, keep aside till rise and doubled.
Heat 2 tbsp oil in a wok, add 1 tbsp ginger garlic paste and 250 gm mince, fry well till water dries.
Then add 1 chopped onion, ¼ bunch of coriander leaves, 2 chopped green chilies, salt to taste and ¼ tsp black pepper powder. Fry well, then remove from fire.
Make small balls with the dough, stuff each ball with the prepared mince. Again make balls and keep aside to rise.
Grease an oven proof tray with a little oil, put each bun on greased tray. Brush top with beaten egg. Lastly bake in a preheated oven on 180 degrees for 10 – 15 minutes.
Then remove from oven and serve.

Aaloo kay Samosay
Ingredients for Dough
Flour 250 gm
Salt to taste
Carom seeds ½ tsp
Oil 2 tbsp
Water as required
Ingredients for Filling
Potatoes boiled ½ kg
Onion 1
Coriander leaves ¼ bunch
Green chilies 2 – 3
Turmeric a pinch
Salt to taste
Crushed red pepper ½ tsp
Crushed coriander 1 tbsp
Cumin seeds 1 tbsp
Oil for fry
Method
For dough mix together 250 gm flour, ½ tsp carom seeds, salt to taste and 2 tbsp oil. Mix well and knead to dough with water as required.
For Filling
In a bowl mix together ½ kg boiled potatoes, 1 chopped onion, ¼ bunch of coriander leaves, 2 – 3 chopped green chilies, a pinch of turmeric, ½ tsp crushed red pepper, 1 tbsp crushed coriander seeds, 1 tbsp cumin seeds and salt to taste. Mix very well.
Now divide the dough into small portions, roll into thin long roti, cut each into halves, stuff each part with a little potato filling.
Make into samosa shape, lastly deep fry till golden brown and crisp.

Raan Dam Pukht
Ingredients
Mutton leg 1 whole
Onion 2 – 3
Coriander leaves ½ bunch
Ginger garlic paste 2 tbsp
Ginger 1 medium piece
Green chilies 2 – 3
Mint leaves ¼ bunch
Lemon (juice) 2 lemons
Papaya paste 2 tbsp
Vinegar 5 tbsp
All spice powder 1 tsp
Cumin powder 1 tbsp
Chaat masala 1 tbsp
Turmeric 1 tsp
Chili powder 1 tbsp
Salt to taste
Butter 5 tbsp
Oil 3 tbsp











Method
• Mark cuts on whole mutton leg, marinate with a little salt, a little lemon juice and 2 tbsp papaya paste.
• In another pan heat 5 tbsp butter and 3 tbsp oil. Add in 2 chopped onion and sauté till softened.
• Then add mutton leg, fry well till its color is changed. Add 2 tbsp ginger garlic paste, 5 tbsp vinegar, 1 tbsp ground cumin seeds, 1 tsp turmeric, 1 tbsp chili powder, 1 tbsp coriander powder and 1 tsp all spice powder.
• Fry well for 1 – 2 minutes, now add 1 glass of water, cover and cook for 25 – 30 minutes.
• Now remove lid, add ½ bunch of coriander leaves, ¼ bunch of mint leaves and 1 medium piece of chopped ginger. Mix well.
• Now remove mixture in a serving platter, sprinkle with chaat masala and serve hot.

Khatti Chicken
Ingredients
Chicken ½ kg
Almond ground 25 gm
Ginger garlic paste 1 tbsp
Onion chopped 1
Capsicum chopped 1
Green chilies 4
Lemon juice 2 tbsp
Yogurt 125 gm
Saffron 1 small packet
Cumin seeds 1 tsp
Crushed black pepper 1 tsp
Salt to taste
Butter 4 tbsp

Method
• Heat 4 tbsp butter in a wok, add in ½ kg chicken and cook till it is slightly cooked.
• Now add 1 tbsp ginger garlic paste, fry well for 1 – 2 minutes.
• Then add in 1 chopped capsicum, 1 chopped onion, 4 chopped green chilies, 2 tbsp lemon juice and 125 gm yogurt. Cook for 3 – 4 minutes on low flame.
• Remove lid, add 1 small packet of saffron, 1 tsp cumin seeds, 1 tsp crushed black pepper and salt to taste.
• Mix well and cook for 2 – 3 minutes. Then dish it out and serve hot.

Gulabi Mutton
Ingredients
Mutton ½ kg
Ginger garlic paste 2 tbsp
Onion 1 medium
Ginger 1 piece
Green cardamom 5 – 6
Cloves 4 – 5
Tomato paste 4 tbsp
Yogurt 125 gm
Water 1 cup
Almond chopped 25 gm
All spice powder ½ tsp
Chili powder 1 tbsp
Salt to taste
Oil 4 – 5 tbsp
Coriander leaves chopped ¼ bunch


Method
• Heat 4 – 5 tbsp oil in a wok, add in 1 chopped onion and sauté till golden brown.
• Then add 2 tbsp ginger garlic paste and ½ kg mutton. Fry well till its color is changed and water dries.
• Add 4 – 5 cloves, 5 – 6 green cardamoms, 4 tbsp tomato paste and 125 gm yogurt. Mix well and cook for 1 – 2 minutes.
• Then add ½ tsp all spice powder, 1 tbsp chili powder, salt to taste and water as required.
• Cover and cook for 25 – 30 minutes till meat is tender. Lastly add 25 chopped almond and ¼ bunch of coriander leaves. Dish it out and serve hot.

Lamb Chops in Tomato Sauce
Ingredients
Mutton chops ½ kg
Onion 1
Garlic 3 – 4 cloves
Tomatoes boiled chopped 3
Green chilies 2 – 3
Crushed black pepper 1 tsp
Salt to taste
Oil 3 tbsp
Oil for fry



Method
• Marinate ½ kg mutton chops with a little salt. Then deep fry in hot oil till golden brown. Now remove from oil and keep aside.
• Heat 3 tbsp oil in a wok, add in 3 – 4 cloves of chopped garlic. Sauté till golden brown.
• Now add 1 chopped onion, 3 boiled chopped tomatoes and 1 cup water.
• Cook for a few minutes, add in fried chops, cover and cook for 15 – 20 minutes.
• Now remove lid, sprinkle 1 tsp crushed black pepper and 2 – 3 chopped green chilies. Fry well for 1 – 2 minutes.
• Then dish it out and serve hot.

Pasandey Aloo Waley
Ingredients
Beef undercut ½ kg
Onion 2 small
Tomatoes 2
Potatoes 2
Dry red chilies 2
Crushed black pepper ½ tsp
Crushed red pepper 1 tsp
Salt to taste
Oil 3 – 4 tbsp
Coriander leaves ¼ bunch
Green chilies 2 – 3 big
Ginger garlic paste 1 tbsp




Method
• Cut ½ kg undercut into steaks, flatten very well using hammer.
• Heat 3 – 4 tbsp oil in a wok, add 1 tbsp ginger garlic paste and beef pieces. Fry very well till water dries.
• Then add 2 chopped onion, 2 chopped tomatoes, 2 sliced potatoes, 2 dry red chilies and salt to taste. Also add a little water, cover and cook for 10 – 12 minutes till potatoes are tender.
• Lastly add ½ tsp crushed black pepper, ¼ bunch of chopped coriander leaves and 2 – 3 big green chilies cut into halves.
• Mix well and dish it out. Serve hot.

Brown Rice with Chicken
Ingredients
Chicken ½ kg
Rice 300 gm
Ghee ½ cup
Salt to taste
Water 1 ¼ - 1 ½ glass
Vinegar 2 tbsp
Thick yogurt 125 gm
Ginger garlic paste 1 tbsp
All spice powder 1 tsp
Chili powder 1 tsp
Turmeric ½ tsp
Oil 2 – 3 tbsp
Onion 2
Green chilies 2 – 3
Cumin seeds 1 tsp


Method
• Mark tikka cuts on chicken pieces, marinate chicken with 2 tbsp vinegar, a little salt, 1 tbsp ginger garlic paste, 1 tsp all spice powder, 1 tsp chili powder, ½ tsp turmeric and 125 gm thick yogurt.
• Then pour a little oil on marinated chicken, now bake in a preheated oven on 180 degrees for 10 – 15 minutes.
• Remove from oven and keep aside.
• Heat ½ cup ghee in a pan, add in 2 chopped onion and sauté till golden brown.
• Add 1 tsp cumin seeds, 2 – 3 sliced green chilies and 1 ¼ to 1 ½ glass of water. Cook will water is lukewarm.
• Now add 300 gm soaked rice, cook on low flame till water dries and rice comes on top.
• Top with chicken pieces, cover and simmer on low flame for 8 – 10 minutes.
• Lastly dish it out and serve hot.

Lakhnavi Kabab
Ingredients
Beef mince ½ kg
Onion 1
Ginger garlic paste 1 tbsp
Gram flour 4 – 5 tbsp
Raw papaya 1 tbsp
Yogurt ¼ cup
Crushed cumin seeds 1 tsp
Desiccated coconut 2 tbsp
Poppy seeds 1 tbsp
All spice powder 1 tsp
Nutmeg mace powder ½ tsp
Cinnamon powder ¼ tsp
Chili powder 1 tsp
Salt to taste
Coriander leaves chopped ¼ bunch
Oil for fry
Coal a piece

Method
• Marinate ½ kg mince with 1 tbsp papaya paste.
• Heat oil in a wok, add in 1 chopped onion, sauté till golden brown.
• Add 1 tbsp ginger garlic paste, fry for a few more minutes.
• Now add marinated mince, fry well till water dries.
• Add ¼ cup yogurt, 1 tsp cumin seeds, 2 tbsp desiccated coconut, 1 tbsp poppy seeds, 1 tsp all spice powder, ½ tsp nutmeg mace powder, 1 tsp chili powder, ¼ tsp cinnamon powder and salt to taste. Cook for a few minutes till water dries.
• Put mixture in chopper machine, add in 4 – 5 tbsp gram flour. Chopperize finely.
• Now make thin small kababs, then deep fry till golden brown.
• Lastly give dum of coal for 2 – 3 minutes. Lastly sprinkle with coriander leaves and lemon juice.
• Dish it out and serve hot.

Allo Channa Biryani
Ingredients
Rice ½ kg
Boiled peas 1 cup
Yogurt 250 gm
Potatoes 4
Onions 2
Tomatoes 2
Lemons 2
Aniseeds 8
Coriander and mint ¼ bunch
Dried plums 50 gm
Clarified butter 1 to ½ cup
Nutmeg 1 tsp
Turmeric 1 tbsp
Ground cardamom ½ tbsp
Yellow color ½ tsp
Ginger garlic paste 2 tbsp
Red chili powder 2 tbsp
Screw pine 3 tbsp
All spices as required
Salt to taste

Method
Firstly boil 4 sliced potatoes and fry them. In a pan, heat 1- ½ clarified butter and add 2 onions. When onions are golden brown in color, add 2 tbsp ginger garlic paste, 8 aniseeds, 250 grams yogurt, hot species as required, ½ tsp turmeric, 1 tsp nutmeg and mace powder and salt to taste. After stirring it for 3 to 6 minutes, add fried potatoes and 1 cup boiled peas. In a separate pan, boil 1 cup of rice. Meanwhile make a layer of 2 tomatoes, ¼ bunch coriander and mint, juice of 2 lemons and 50 grams dried plums. When rice is ready, layer them over spices. Top it with clarified butter, 3 tbsp screw pine and ½ tsp ground cardamom. Allow simmering for 8 to 10 minutes. Allo Chana Biryani is ready to serve.

Rajhistani Qeema
Ingredients
Beef mince ½ kg
Onion 1 medium
Potatoes boiled 2 medium
Oil ¼ cup
Onion seeds 1 tsp
Crushed cumin seeds 1 tsp
Star anise ground 1 tsp
Garlic 4 – 5 cloves
Ginger chopped 1 medium piece
Turmeric 1 tsp
Chili powder 1 tsp
Salt to taste
Button red chilies 6 – 7
Green chilies 2 – 3
Dry mango powder 1 tbsp
Lemon juice 1 – 1 ½ tbsp
Peas boiled ½ cup
Coriander leaves chopped ¼ bunch


Method
• Heat ¼ cup oil in a wok, add 1 piece of chopped ginger and 4 – 5 cloves of chopped garlic. Sauté till golden brown.
• Add ½ kg beef mince and 1 chopped onion. Fry well till water dries.
• Now add 2 boiled chopped potatoes, ½ cup boiled peas, 2 – 3 chopped green chilies, 1 – 1 ½ tbsp lemon juice, 1 tbsp dry mango powder, 1 tsp chili powder, 1 tsp turmeric, 1 tsp crushed cumin seeds, 1 tsp onion seeds, 1 tsp ground star anise, salt to taste and 6 – 7 button red chilies cut into halves.
• Cover and let it cook for 6 – 8 minutes, then remove the lid and fry well on high flame.
• Lastly dish it out, garnish with ¼ bunch of chopped coriander leaves. Serve hot.

Summer Salad
Ingredients
Potato boiled 1
Kidney beans ½ cup
White beans ½ cup
Radish 3 – 4
Apple 1
Green capsicum 1
Red capsicum 1
Ice berg half
Tomatoes 2
Cucumber 1
Parsley chopped ¼ bunch
Salt to taste
Crushed black pepper 1 tsp
Mayonnaise ¼ cup
Fresh cream ¼ cup
Lemon juice 2 tbsp
Mustard paste 1 tbsp



Method
• Finely chop radish, green capsicum, red capsicum, green capsicum, ice berg, tomato, cucumber and parsley.
• Now in a bowl mix all the chopped vegetables with boiled red and white beans.
• Also chop 1 boiled potatoes into small cubes, add to salad mixture and mix well.
• Finely chop and an apple and mix to the salad.
• Separately mix together ¼ cup mayonnaise, ¼ cup fresh cream, 1 tbsp mustard paste and 2 tbsp lemon juice. Mix well.
• Lastly in a large bowl put together all the chopped vegetables, salt to taste, 1 tsp crushed black pepper and prepared dressing. Mix all well.
• Dish it out, serve chilled.

Chicken Chili Walnut
Ingredients
Chicken breast (sliced) 2
Capsicum 1
Green chilies 3 – 4
Spring onion 1
Onion 1
Garlic 3 cloves
Mushrooms ½ cup
Walnut 100 gm
Oyster sauce 2 tbsp
Corn flour 2 tbsp
Crushed black pepper 1 tsp
White pepper powder ¼ tsp
Black pepper powder ¼ tsp
Salt to taste
Oil 3 tbsp
Oil for fry



Method
• Marinate chicken breasts slices with a little salt, 1 tsp crushed black pepper, 2 tbsp corn flour and few drops of oil.
• Deep fry the chicken and keep aside.
• Cut 3 – 4 green chilies into strips, deep fry the chilies and the remove from oil, keep aside.
• Heat 2 – 3 tbsp oil in a wok, add n 3 cloves of chopped garlic. Sauté till golden brown.
• Add 1 capsicum cut into small cubes, 1 chopped spring onion, 1 chopped onion and ½ cup chopped mushrooms. Fry well.
• Then add fried chicken, 100 gm walnut, 1 tsp crushed black pepper, ¼ tsp black pepper powder and 2 tbsp Worchester sauce.
• Mix well and fry for 1 – 2 minutes, now dish it out, garnish with fried green chili strips.
• Serve hot.

Chicken Eggy
Ingredients
Chicken breast 2
Eggs boiled 2
Mozzarella cheese 1 packet
Worchester sauce 2 tbsp
Parsley chopped ¼ bunch
Garlic paste 1 tbsp
Black pepper powder ½ tsp
White pepper powder ¼ tsp
Salt to taste
Oil 1 – 2 tbsp


Method
• Cut each chicken breast and open into book form, beat well using hammer and press very well.
• In a bowl mix together 2 grated boiled eggs, 1 packet of grated mozzarella cheese, salt to taste, ½ tsp black pepper, ¼ tsp white pepper powder and ¼ bunch of chopped parsley. Mix very well.
• Marinate chicken breast with a little salt, 2 tbsp Worchester sauce and 1 tbsp garlic paste.
• Spread one side of marinated breast with egg mixture, fold and cover the top of stuffing with chicken.
• Shallow fry the chicken a little from each side.
• Then put chicken in oven proof dish, bake in a preheated oven on 200 degrees for 8 – 10 minutes.
• Remove from oven, cut into slices and serve hot.

Beef with Fried Rice
Ingredients
Beef undercut 300 gm
Rice 300 gm
Spring onion 1
Capsicum 1
Carrot 1
Garlic 4 – 5 cloves
Egg 2
Worchester sauce 2 tbsp
Black pepper powder ½ tsp
Salt to taste
Oil ¼ cup
Chinese salt 1 tsp
Sugar ½ tsp



Method
• Cut 300 gm beef undercut into thin long slices, then shallow fry the beef juliennes and keep aside.
• Boil 300 gm rice and strainer. Keep the boiled rice aside to cool.
• Heat ½ cup oil in a wok, add 4 – 5 cloves of chopped garlic, sauté till golden brown.
• Now add 2 beaten eggs, 1 chopped spring onion, 1 chopped capsicum and 1 chopped carrot. Mix well and sauté for a few minutes.
• Then add fried beef and boiled rice, fry for 1 – 2 minutes and toss very well.
• Lastly add 2 tbsp Worchester sauce, salt to taste, ½ tsp black pepper powder, 1 tsp Chinese salt and ½ tsp sugar.
• Mix well and dish it out, serve hot.

Baked Mutton
Ingredients
Mutton leg 1 small
Onion chopped 2
Tomatoes 3
Lemon juice 2 tbsp
Capsicum 2
Ginger garlic paste 2 tbsp
Green chilies chopped 4 – 5
Papaya paste 4 tbsp
All spice powder 1 tsp
Chili powder 1 tbsp
Crushed black pepper 1 tbsp
Salt to taste
Oil 4 tbsp
Aluminum foil as required

Method
• Debone the mutton leg, now beat with an steak hammer to flatten. Now marinate well with 4 tbsp papaya paste. Keep it aside.
• In a bowl mix together 2 tbsp ginger garlic paste, 4 – 5 chopped green chilies, 1 tsp all spice powder, 1 tbsp chili powder, 1 tbsp crushed red pepper, salt to taste and 2 tbsp lemon juice. Mix well.
• Now marinate the mutton leg with marinade mixture.
• Wrap marinated leg in aluminum foil, sprinkle 2 chopped onion, 3 chopped tomatoes and 2 chopped capsicum on top.
• Lastly bake in a preheated oven on 180 degrees for 30 – 35 minutes.
• Now remove from oven, dish it out and serve hot.

Kashmiri Dum Aaloo
Ingredients
Baby Potatoes boiled ½ kg
Ghee 3 – 4 tbsp
Fennel seeds 1 tsp
Cumin powder ½ tsp
Coriander powder 1 tsp
Turmeric ½ tsp
Salt to taste
Black pepper powder ½ tsp
Ginger paste 1 tsp
Yogurt 125 gm
All spice powder ½ tsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 2 – 3


Method
• Boil ½ kg potatoes and prick using toothpick.
• Heat 3 – 4 tbsp ghee in a wok, add in boiled potatoes and shallow fry till golden brown.
• Now remove the potatoes and keep aside.
• Add 1 tsp fennel seeds, ½ tsp ground cumin seeds, 1 tsp coriander powder, ½ tsp black pepper powder, ½ tsp turmeric and 1 tsp ginger garlic paste. Mix well and fry for 1 – 2 minutes.
• Now add 125 gm yogurt, salt to taste and fried potatoes. Mix well and simmer on low flame for 2 – 3 minutes.
• Dish it out, sprinkle with ½ tsp all spice powder, 2 – 3 chopped green chilies and 2 tbsp chopped coriander leaves. Serve hot.

Mutton Dalcha
Ingredients
Mutton ½ kg
Yellow green grams 50 gm
Split red grams 50 gm
Bengal grams 100 gm
Tomatoes 2
Onions 2
Yogurt 125 gm
Garlic 8 cloves
Coriander ¼ bunch
Oil ½ cup
Cumin seeds 1 tbsp
Turmeric 1 tbsp
All spice powder 1 tbsp
Cumin seeds powder 1 tbsp
Ginger garlic paste 2 tbsp
Red chili powder 2 tbsp
Water as required
Salt to taste

Method
In the beginning, soak 50 grams yellow green grams, split red grams and 100 grams bengal grams. Now in a pan, heat ½ cup oil and add 2 tbsp ginger garlic paste and ½kg mutton and stir together. Add all the soaked lentils in the pan. At the same time, include 2 tomatoes, 2 onions, 2 tbsp red chili powder, 1 tbsp turmeric, 1 tbsp hot spices, ½ grams yogurt, 1 tbsp cumin seeds powder, salt to taste and coriander and stir it for 2 to 4 minutes. Add water as required in it and let it cook until it is well tendered. Fry 8 finely sliced cloves of garlic and 1 tbsp cumin seeds and apply its baghar over Dalcha and serve.

Italian Vegetable Patty
Ingredients
Spinach ½ bunch
Oil 2 – 3 tbsp
Leek 1
Garlic 2 – 3 cloves
Mushrooms chopped ½ cup
Bean curd ½ packet
Ridge gourd 1 small
Potato boiled 1
Peas boiled ½ cup
Chickpeas boiled ½ cup
Chili powder 1 tsp
Coriander leaves ¼ bunch
Bread crumbs 1 cup
Turmeric ½ tsp
Coriander powder ½ tsp
Cumin powder 1 tsp
Salt to taste
Ice berg half
Cheese slices 4
Mayonnaise ½ cup
Burger bun 4




Method
• Finely chop ½ bunch of spinach, 1 leek stick, ½ cup mushrooms, 1 small ridge gourd and 1 boiled potato.
• Heat 2 tbsp oil in a wok, add 2 – 3 cloves of chopped garlic. Sauté till its color turn to brown.
• Now add all the chopped vegetable with ½ packet of bean curd cut into cubes. Fry well for 3 – 4 minutes.
• Put the steamed vegetables in chopper, process until well chopped.
• Remove vegetable mixture in a bowl, add in 3 – 4 tbsp bread crumbs, salt to taste, 1 tsp cumin powder, ½ tsp coriander powder, ½ tsp turmeric and 1 tsp chili powder.
• Mix very well, from thick round patties with the vegetable mixture.
• Coat each patty with bread crumbs and shallow fry with a little oil until golden brown.
• Cut each burger bun into two halves, spread inner side of each half with ½ tsp mayonnaise. Toast in a frying pan for a few minutes.
• Finely chop half flower of ice berg. Add in salt to taste and ½ cup mayonnaise. Mix well.
• Now put a patty on top of one slice of bun, top with 1 cheese slices.
• Spread mayo iceberg on top and cover with the other half of bun. Serve with ketchup or chili garlic sauce.

Fried Beef with Baby Corn Vegetable
Ingredients
Beef sliced ½ kg
Dry red chilies boiled 4 – 5
Corn flour 2 tbsp
Worchester sauce 1 tbsp
Oil for fry
Oil 2 – 3 tbsp
Baby corn 3 – 4
Green capsicum 1
Red capsicum 1
Onion 1
Spring onion 1
Garlic 3 cloves
Crushed black pepper 1 tbsp
Salt to taste
Oyster sauce 2 tbsp

Method
• Marinate ½ kg sliced beef with a little salt, 1 tbsp Worchester sauce and 2 tbsp corn flour.
• Now deep fry marinated beef till its color turn to golden brown.
• Heat 2 – 3 tbsp oil in a wok, add in 3 cloves of chopped garlic. Sauté till golden brown.
• Add 1 capsicum cut into cubes, 1 red capcicum cut into cubes, 1 sliced baby corn and 1 chopped onion.
• Mix well and stir fry for 1 – 2 minutes.
• Then add fried beef to the vegetables, also add 4 – 5 boiled red chilies, 1 tbsp crushed black pepper, 2 tbsp oyster sauce and salt to taste.
• Stir fry on high flame for 1 – 2 minute. Now dish it out and serve hot.

Maash ki Daal kay Dahi Baray
Ingredients
White lentils ½ cup
Yogurt 250 gm
Salt to taste
Chaat masala ½ tsp
Soda bi carb a little
Cumin seeds ½ tsp
Sugar 3 tbsp
Dry mango powder 1 tsp
Crushed red pepper ½ tsp
Oil for fry

Method
• Soak ½ cup white lentils for a few minutes. Now drain out the water and grind the soaked lentils.
• Remove ground lentils mixture in a bowl. Add in ½ tsp cumin seeds, a little soda bi carb and water as required. Make into batter of medium consistency.
• Heat oil in a wok, fry fritters with the lentils mixture.
• In another bowl beat 250 gm yogurt with 3 tbsp sugar.
• Soak fritter in water for a few minutes, then squeeze out extra water and add to the yogurt.
• In a pan heat a little oil. Add in cumin seeds, salt, ½ tsp chaat masala and 1 tsp dry mango powder. Pour oil mixture on top of dahi baray.

Rajhistani Baingan
Ingredients
Desiccated coconut 2 tbsp
Water ½ cup
Brinjal round 3 – 4
Oil ¼ cup
Onion 2
Crushed coriander seeds 1 tbsp
Dry red chilies 4 – 5
Garlic 4 – 5 cloves
Tamarind paste ¼ cup
Turmeric 1 tsp
Brown sugar 1 tsp
Sesame seeds roasted 2 tbsp
Mustard seeds 1 tsp
Green chilies 1 – 2
Salt to taste


Method
• Mark cuts on each brinjal into 4 long quarters. Make it sure they are not separated and connected to each other.
• Heat a ¼ cup oil in a pan, add in brinjals and fry well till their color is changed. Now lower the flame, cover and simmer till they are well tender.
• In a separate wok heat 2 – 3 tbsp oil. Add 2 chopped onion, 1 tbsp chopped coriander leaves and 4 – 5 dry red chilies. Fry well till onion turns into golden brown color.
• Now put the onion mixture and blender, add 2 tbsp desiccated coconut, 2 tbsp sesame seeds, 4 – 5 cloves of garlic and a little water. Blend the mixture very well to a smooth paste.
• Now remove prepared paste into a bowl, add ¼ cup tamarind paste and 1 tsp turmeric powder. Mix well.
• Add the paste to brinjals, also add salt to taste and 1 tsp sugar. Cook for about 6 – 8 minutes till sauce thickens.
• Remove brinjals with its gravy in a serving bowl.
• Make tarka by heating a little oil in a frying pan, add 1 tsp mustard seeds, 1 – 2 sliced green chilies and sauté for a while. Pour tarka mixture on top of brinjals. Serve hot with chapatti or plain boiled rice.

Meat Balls in Spicy Sauce
Ingredients
Potatoes boiled mashed 2
Beef mince 300 gm
Onion 1
Coriander leaves ¼ bunch
Celery stick chopped 1
Garlic chopped 3 – 4 cloves
Butter 2 tbsp
Oil 2 tbsp
Salt to taste
Black pepper powder ½ tsp
Ingredients for Sauce
Oil 2 tbsp
Onion chopped 1
Brown sugar 1 tsp
Tomatoes boiled 3
Green chilies chopped 2 – 3
Chili powder 1 tsp
Chicken stock 1 cup
Roasted flour 2 tbsp
Cheddar cheese 50 gm
Crushed red pepper ½ tsp

Method
• In chopper put together 300 gm beef mince, 2 boiled mashed potatoes, 1 onion, ¼ bunch of coriander leaves, 3 – 4 cloves of garlic, 1 chopped celery stick, salt to taste and ½ tsp black pepper powder. Chopperize finely and then remove mixture in a bowl.
• Heat 2 tbsp butter and 2 tbsp oil in a pan, make small balls with the mince mixture, add each ball to the pan and fry well till golden brown.
• In another wok heat 2 tbsp oil. Add in 1 chopped onion and 2 – 3 chopped green chilies. Sauté for 1 – 2 minutes.
• Then add in 1 tsp brown sugar, 3 boiled chopped tomatoes, ½ tsp crushed red pepper, 1 tsp chili powder, 1 cup chicken stock and salt to taste. Cover and cook for 5 – 6 minutes.
• Now remove lid, thicken sauce with roasted flour.
• Lastly add fried meat balls and 50 gm grated cheddar cheese. Toss gently to coat the sauce on each meat ball.
• Dish it out, garnish with chopped coriander leaves. Serve hot.

Drumstick Kabab Wali
Ingredients
Chicken thigh piece 6
Ginger garlic paste 2 tbsp
Papaya paste 2 tbsp
Tomato paste 2 tbsp
Yogurt 125 gm
Coriander leaves ¼ bunch
Fresh cream 4 tbsp
Lemon juice 2 tbsp
Chili powder 1 tbsp
Turmeric 1 tsp
Salt to taste
Aluminum foil as required
Sesame seeds 2 tbsp


Method
• Marinate chicken legs with 2 tbsp ginger garlic paste and 2 tbsp raw papaya paste.
• Now add in 125 gm thick yogurt, 2 tbsp tomato paste, 4 tbsp fresh cream, 1 tbsp chili powder, 1 tsp turmeric, ¼ bunch of coriander leaves and 2 tbsp lemon juice.
• Mix very well.
• Wrap each chicken leg in a piece of aluminum foil. Bake in a preheated oven on 200 degrees for 15 – 20 minutes.
• Then remove from oven, unwrap the aluminum foil. Dish it out and serve hot.

Cheese Onion Rosti
Ingredients
Potatoes boiled 2 – 3
Onion chopped 1
Cheddar cheese 100 gm
Parsley chopped ¼ bunch
Oil 3 – 4 tbsp
Salt to taste
Black pepper powder ½ tsp
Flour ½ cup
Spring onion chopped 1
Fresh red chilies chopped 2 – 3
Eggs boiled 2


Method
• Finely grate 2 – 3 potatoes, add in 1 chopped onion, 2 – 3 chopped fresh red chilies, 1 chopped spring onion, ¼ bunch of chopped parsley, salt to taste and ½ tsp black pepper.
• Mix very well, now add in 2 boiled and grated eggs. Also add 100 gm grated cheddar cheese and mix.
• Make patties with the mixture, coat with ½ cup dry flour and shallow fry till golden brown.
• Arrange in a serving platter on the bed of lettuce leaves. Serve hot with any dip.

Chicken Vegetable with Crispy Noodles
Ingredients
Rice vermicelli ½ packet
Bean sprouts 1 cup
Chicken breast sliced 2
Tomatoes (cubes) 2
Coriander leaves chopped 2 tbsp
Mint leaves chopped 2 tbsp
Sesame seeds roasted 1 tbsp
Oil for fry
Oil ¼ cup
Fresh red chilies chopped 2
Ginger chopped 1 medium piece
Lemon juice 1 tbsp
Honey 2 tbsp
Worchester sauce 1 tbsp
Oyster sauce 1 tbsp
Capsicum (cubes) 1
Carrot (sliced) 1
Chili garlic sauce 2 tbsp
Salt to taste
Black pepper powder ½ tsp


Method
• Heat 2 – 3 tbsp oil in a wok, add 1 piece of chopped ginger. Sauté for a few seconds.
• Add in sliced chicken and fry well till its color turn to golden brown.
• Now add 1 chopped capsicum, 2 chopped tomatoes, 2 tbsp chopped coriander leaves, 2 tbsp mint leaves, 2 tbsp roasted sesame seeds, 2 chopped fresh red chilies, 1 tbsp lemon juice, 1 tbsp Worchester sauce, 1 tbsp oyster sauce and 2 tbsp chili garlic sauce.
• Fry well and mix for 1 – 2 minutes.
• Now add ½ tsp black pepper powder, salt to taste and 2 tbsp honey.
• Lastly add 1 cup bean sprout and toss gently.
• Separately deep fry rice vermicelli in ¼ cup oil. When the rice noodles turns crisp, arrange them on the edges of a serving platter, pour vegetable mixture in centre of the platter and serve hot immediately.

Spanish Chicken Pulao
Ingredients
Rice 300 gm
Chicken breast boneless 2
Green capsicum 1
Red capsicum 1
Tomatoes 2
Garlic 3 cloves
Parsley ½ bunch
Lemon (juice) 1
Black pepper powder as required
Ghee ½ cup
Salt to taste


Method
• Heat ½ cup ghee in a pan, add 3 cloves of chopped garlic. Sauté till golden brown.
• Now add in chicken cut into cubes. Fry well till water dries and its color is changed.
• Add 1 chopped red capsicum and 1 chopped green capsicum. Cook for another 1 – 2 minutes.
• Then add 1 – 1 ½ glass of water, also add soaked rice and mix well. Cook till rice comes on top.
• Spread on top 2 chopped tomatoes, ½ bunch of chopped parsley, juice of one lemon, 2 pinch saffron, salt and pepper to taste.
• Simmer on low flame for 8 – 10 minutes, dish it out and serve hot.

Chinese Tofu with Vegetables
Ingredients
Bean curd 250 gm
Garlic chopped 3 – 4
Soya sauce 1 tbsp
Oyster sauce 1 tbsp
Oil 2 – 3 tbsp
Sesame seeds 1 tbsp
Onion 1 medium
Cauliflower ¼ piece
Capsicum 1
Green beans 125 gm
Coriander leaves chopped a little
Mint leaves chopped a little
Salt to taste
Black pepper powder ½ tsp
Chili garlic sauce 2 tbsp
Oil for fry


Method
• Cut 250 gm bean curd into 1 inch thick cubes, then deep fry till golden brown. Now remove from oil and keep aside.
• Heat 2 – 3 tbsp oil in a wok, add in 3 – 4 cloves of garlic. Sauté till golden brown.
• Now add 1 chopped onion, ¼ piece of cauliflower, 1 capsicum and 125 gm green beans. Fry well for 2 – 3 minutes.
• Then add chili garlic sauce, oyster sauce, soya sauce, black pepper, salt to taste, coriander leaves, mint leaves and fried bean curd.
• Mix well and dish it out. Serve hot.

Hi Tea Potato
Ingredients
Potatoes boiled 3 – 4 medium
Tomato chopped 1
Ice berg chopped ¼ piece
Capsicum chopped 1
Carrot chopped 1
Pineapple chopped 2 rings
Apple chopped 1
Salt to taste
Crushed black pepper 1 tsp
Mayonnaise 3 – 4 tbsp
Lemon juice 2 tbsp
Cheddar cheese 100 gm

Method
• Finely chop 1 tomato, ¼ piece of ice berg, 1 capsicum and 1 carrot.
• In a bowl mix chopped vegetables with chopped pineapple, chopped apple, salt to taste, 1 tsp crushed black pepper, 3 – 4 tbsp mayonnaise and 2 tbsp lemon juice. Mix very well.
• Now cut 3 – 4 boiled potatoes into 1 to 1 ½ inch thick slices.
• Remove pulp from centre of each slice. Make cavity in each piece.
• Stuff potato with chopped vegetable mixture. Now sprinkle grated cheese on top of each slice, bake in a preheated oven on 200 degrees for 3 – 4 minutes.
• Lastly remove from oven and serve hot.

Chicken with Thai Seasoning
Ingredients
Chicken breast 2
Spinach few leaves
Lemon skin 1 tsp
Coriander leaves chopped 1 – 2 tbsp
Oil 4 tbsp
Fresh red chilies 2 – 3
Eggs (boiled & mashed) 2
White vinegar 2 tbsp
Brown sugar 1 tbsp
Corn flour 1 – 1 ½ tbsp
Chicken stock ¼ cup
Lemon skin ½ tsp
Garlic chopped 2 – 3 cloves
Salt to taste
Black pepper powder ½ tsp
Lemon juice 1 tbsp


Method
• In a bowl mix together chopped spinach leaves, 1 tsp lemon skin, 1 – 2 tbsp chopped coriander leaves, 2 boiled mashed eggs, 1 chopped fresh red chili and 1 tbsp lemon juice.
• Cut each chicken breast and open into book form. Fill with the spinach mixture and fold. Now shallow fry with 2 – 3 tbsp oil till golden brown.
• In another wok heat 2 – 3 tbsp oil. Add in ½ tsp chopped garlic. Sauté till golden brown.
• Add 2 tbsp vinegar, 1 tbsp brown sugar and ¼ cup chicken stock. Fry well for a few seconds.
• Now add ½ tsp lemon skin, chopped coriander leaves, 2 chopped fresh red chilies and salt to taste.
• Mix well and cook for a few minutes. Now thicken sauce with corn flour paste.
• Now arrange chicken in serving platter and cut into slices, pour prepared sauce on top. Serve hot.

Corn Chowder
Ingredients
Oil 2 tbsp
Onion 1 medium
Red capsicum 1
Garlic 3 cloves
Potatoes 2
Flour roasted 2 tbsp
Milk 250 ml
Vegetable stock 1 – 1 ½ cup
Broccoli 1 small
Sweet corn ½ cup
Cheddar cheese 50 gm
Salt to taste
Black pepper powder ¼ tsp
Coriander leaves as required


Method
• Heat 2 tbsp oil in a wok, add in 1 small chopped onion, 1 small capsicum, 3 cloves of chopped garlic, and 2 chopped potatoes. Fry well for 3 – 4 minutes.
• Then add 250 ml milk and vegetable stock, cover and cook for 10 – 12 minutes till potatoes are tender.
• Now add broccoli and sweet corn, mix well. Thicken gravy with 2 tbsp roasted flour.
• Lastly add 50 gm cheddar cheese, salt to taste and ¼ tsp black pepper. Mix well.
• Now dish it out, sprinkle with chopped coriander leaves and serve hot.

Beef with Baby Onions
Ingredients
Beef undercut ½ kg
Capsicum 1
Garlic 3 – 4 cloves
Oil 3 – 4 tbsp
Turmeric ½ tsp
Cumin powder ½ tsp
Coriander powder ½ tsp
Chili powder ½ tsp
Dry ginger powder ½ tsp
Crushed red pepper 1 tsp
Baby onion 3 – 4
Coconut milk ¼ cup
Soya sauce 1 tbsp
Desiccated coconut 1 tbsp
Worchester sauce 1 tbsp
Salt to taste


Method
• Heat 3 – 4 tbsp oil in a wok, add 3 – 4 cloves of chopped garlic and ½ kg sliced beef. Fry well till water dries and its color turn to golden brown.
• Now add 1 chopped capsicum, ½ tsp dry ginger powder, 1 tsp crushed red pepper, ¼ cup coconut milk, 1 tbsp soya sauce, 1 tbsp Worchester sauce, 1 tbsp desiccated coconut, ½ tsp coriander powder, ½ tsp chili powder, ½ tsp cumin powder and ½ tsp turmeric. Cover and cook on low flame for 4 – 5 minutes.
• Heat a few drops of oil in a frying pan, add in 3 – 4 baby onion cut into halves.
• Now add the sautéed onions to the beef mixture, mix well and dish it out.

Colcannon
Ingredients
Cabbage 1
Milk 125 ml
Boiled potatoes 2
Leek chopped 1
Nutmeg powder a pinch
Butter 3 tbsp
Salt to taste
Black pepper powder ¼ tsp
Cheddar cheese 100 gm
Peas boiled ½ cup
Capsicum chopped 1
Flour roasted a little


Method
• Finely chop 1 small cabbage and blanch for 4 – 5 minutes. Remove from water and keep aside.
• Heat 3 tbsp butter in a wok, add in 1 chopped leek, a pinch of ground nutmeg, 2 boiled chopped potatoes and 1 chopped capsicum. Fry well for 1 – 2 minutes.
• Now add in blanched cabbage, boiled peas, salt to taste, ½ tsp black pepper and 125 ml milk. Cook till it comes to a boil.
• Thicken sauce with roasted flour. Lastly add 100 gm grated cheddar cheese. Mix well and dish it out.

Indonesian Chicken
Ingredients
Potato 1
Pineapple slices 2
Carrot 1
Bean sprouts ½ cup
Spring onion 2
Chicken breast (juliennes) 2
Celery sticks 2
Peanut roasted 25 gm
Oil 3 – 4 tbsp
Soya sauce 2 tbsp
Fresh red chili chopped 2
Lemon juice 2 tbsp
Salt to taste
Black pepper powder ¼ tsp
Garlic paste 1 tsp
Oil for fry


Method
• Cut potato and carrot into thin long fingers, heat 3 – 4 tbsp oil in a wok, add in potatoes and fry till golden brown.
• Heat 2 – 3 tbsp oil in a wok, add 1 tsp garlic paste, sauté till golden brown.
• Now add in chicken cut into juliennes. Fry well till its color turn to golden brown.
• Add chopped ginger, chopped pineapples, bean sprouts, chopped spring onion and chopped celery stick. Mix well and cook for 2 – 3 minutes.
• Lastly add fried potato fingers, salt, black pepper, soya sauce, chopped fresh red chilies and lemon juice.
• Mix well and dish it out, serve hot.

Aaloo Qeemay kay kabab
Ingredients
Mince 300 gm
Potatoes boiled 3
Onion 1
Egg 1
Bread crumbs as required
Coriander leaves ½ bunch
Chili powder 1 tbsp
Ginger garlic paste 2 tbsp
All spice powder 1 tsp
Cumin powder 1 tbsp
Salt to taste
Oil for fry


Method
• Boil and grate 3 potatoes, put in a bowl. Add a little salt, ½ tbsp chili powder, ½ tsp all spice and ½ tbsp cumin powder. Mix well and keep aside.
• In chopper put together 300 gm mince, 1 chopped onion, 2 tbsp ginger garlic paste, ½ tsp all spice powder and salt to taste. Chopperize finely and then remove mixture in a bowl.
• Finely chop ½ bunch of coriander leaves, add half of the chopped coriander leaves to mince mixture while remaining half to the boiled potatoes mixture.
• Now make patties small patties with both the mixtures separately.
• Join one potato patty with one mince patty. Dip in beaten egg, coat with bread crumbs and shallow fry till golden brown.
• Remove in a serving platter; serve with chili garlic sauce or ketchup.

Mutton Kajooi Qorma
Ingredients
Mutton ½ kg
Onion 3
Cashew nut 100 gm
Ginger garlic paste 2 tbsp
Ginger 1 medium piece
Nutmeg mace powder ½ tsp
Cardamom powder ½ tsp
Kewra 2 tbsp
Bay leaves few
Coriander powder 1 tbsp
All spice powder ½ tsp
Chili powder 1 tbsp
Salt to taste
Ghee 1 cup
Yogurt 250 gm

Method
• Heat 1 cup ghee in a pan, add 3 chopped onion and sauté till brown.
• Remove the brown onion, spread on a paper, keep aside till crisp and the crush coarsely.
• In the remaining ghee add 2 tbsp ginger garlic paste and ½ kg mutton. Fry very well till water dries.
• Now add 1 tbsp coriander powder, 1 tbsp chili powder, ½ tsp all spice and a few bay leaves. Fry on low flame for 1 – 2 minutes.
• Then add 250 gm yogurt and 1 cup water, cover and cook on low flame for 25 – 30 minutes till meat is tender.
• Add 100 gm ground cashew nuts, ½ tsp nutmeg mace powder, ½ tsp cardamom powder, 2 tbsp kewra and salt to taste. Cover and simmer on very low flame for 3 – 4 minutes.
• Lastly add crushed brown onion, fry well on high flame till oil comes on top. Then dish it out and serve with Naan.

Portugali Grilled Chicken
Ingredients
Chicken with skin half
Onion 1
Dry red chilies 6 – 7
Lemon half
Lemon juice 2 tbsp
Turmeric ½ tsp
Water 1 cup
Dry ginger powder ½ tsp
Garlic 2 – 3 cloves
Ginger 1 medium piece
Salt to taste
Black pepper powder ½ tsp
Oil 3 – 4 tbsp


Method
• In a pan put together a little water, chopped onion, ginger piece, lemon juice, button red chilies and turmeric.
• Boil till all the ingredients are tender. Then blend the mixture finely to smooth paste.
• Remove paste in a bowl; add ½ tsp dry ginger powder, salt to taste and ½ tsp black pepper powder. Mix well.
• Beat the half chicken piece with steak hammer to flatten. Now marinate chicken with the prepared marinade.
• Now fit chicken piece in grill. Cook on burning charcoals till tender.
• Mix together 2 – 3 tbsp oil and 2 tbsp lemon juice.
• Now brush the chicken all around with lemon-oil mixture.
• When the color of chicken turns to golden brown, remove in a serving platter, serve with bread or plain boiled rice.

European Spicy Chicken
Ingredients
Chicken breast sliced 2
Butter 3 tbsp
Fresh red chilies chopped 2
Honey 1 tbsp
Crushed cumin seeds ½ tsp
Coriander leaves chopped 2 tbsp
Potatoes (boiled & chopped) 2
Red capsicum chopped 1
Tomato 1
Crushed red pepper ½ tsp
Garlic 3 – 4 cloves
Cream cheese 2 tbsp
Turmeric ¼ tsp
Salt to taste



Method
• Heat 3 tbsp butter in a wok, add in 3 – 4 cloves of chopped garlic and sauté till golden brown.
• Then add sliced chicken to the wok, fry well till its color turn to golden brown.
• Now add 1 chopped capsicum, 2 chopped fresh red chilies and 2 chopped boiled potatoes. Cook for 1 – 2 minutes.
• Then add in ½ tsp crushed cumin, ¼ tsp turmeric, ½ tsp crushed red pepper and salt to taste. Fry very well for 1 – 2 minutes.
• Add 1 tomato cut into cubes, 2 tbsp chopped coriander leaves and 1 tbsp honey. Mix well.
• Lastly add 2 tbsp cream cheese and mix it again. Now dish it out and serve hot.

Beef in Peanut Sauce
Ingredients
Beef undercut ½ kg
Lemon skin 1 tsp
Beef/chicken stock ½ cup
Coconut milk ¼ cup
Peanut roasted 50 gm
Button red chilies (boiled) 4 – 5
Onion 1 medium
Sesame seeds 1 tbsp
Fresh red chilies 1 – 2
Spring onion 1
Coriander leaves ¼ bunch
Dry basil leaves ½ tsp
Garlic 3 – 4 cloves
Ginger 1 medium piece
Salt to taste
Capsicum 1
Oil 3 – 4 tbsp



Method
• Blend together ¼ cup coconut milk, 4 – 5 boiled button chilies, 1 tbsp sesame oil and 1 chopped onion. Blend to a smooth paste.
• Heat 3 – 4 tbsp oil in a wok, add in 3 – 4 cloves of chopped garlic. Sauté till golden brown.
• Add ½ kg sliced beef and fry well till its water dries. Then add blended coconut milk mixture, 1 chopped spring onion, 1 chopped capsicum, 1 – 2 chopped fresh red chilies and ½ cup stock.
• Cover and cook for 5 – 6 minutes, then remove lid, add 50 gm roasted peanuts, ½ tsp basil, ¼ bunch of coriander leaves and 1 tsp lemon skin. Fry very well.
• Now dish it out, serve with fried rice or steamed rice.

Crispy Hot Wings
Ingredients
Chicken wings (with skin) ½ kg
HP sauce 3 tbsp
Oyster sauce 2 tbsp
Tomato ketchup 3 tbsp
Lemon juice 2 tbsp
Black pepper powder ½ tsp
Crushed red pepper 1 tbsp
Turmeric ¼ tsp
Salt to taste
Garlic paste 1 tsp
Oil for fry



Method
• Cut each chicken wing into two pieces. Marinate with ¼ tsp turmeric, salt to taste and 2 tbsp lemon juice.
• Now deep fry the marinated chicken wings till golden brown. Remove from oil and keep aside.
• Heat 2 tbsp oil in a wok, add 1 tsp garlic paste. Sauté till golden brown.
• Then add in 3 tbsp tomato ketchup, 2 tbsp oyster sauce, 3 tbsp HP sauce, 1 tbsp crushed red pepper, salt to taste and ½ tsp chili powder. Cook for a few minutes till sauce thicken.
• Now add fried wings to the sauce, toss very well to coat the sauce on chicken wings very well.
• Dish it out and serve hot.

Thai Salad with Egg Yolk
Ingredients
Tofu 1 packet
Spring onion 2
Garlic 2 – 3 cloves
Crushed red pepper ½ tsp
Soya sauce 1 tbsp
Lemon juice 1 – 1 ½ tbsp
Oil 2 tbsp
Baby corn 2 – 3
Celery stick 1 – 2
Red capsicum chopped 1
Egg (half boiled) 2 – 3
Coriander leaves 1 – 2 tbsp
Salt to taste
Black pepper powder ¼ tsp
Green chilies chopped 2 big
Oil for fry












Method
• Cut 1 packet of tofu into small cubes, deep fry tofu cubes and keep aside.
• In a bowl mix together 1 – 1 ½ tbsp lemon juice, 2 tbsp oil, 2 – 3 cloves of chopped garlic, 2 chopped green chilies, salt to taste and ¼ tsp black pepper. Mix well.
• Add 2 chopped spring onions, 2 – 3 sliced baby corn, 1 – 2 celery sticks chopped, 1 red capsicum cut into strips, 2 tbsp coriander leaves and fried tofu.
• Toss very well, now dish it out, garnish with boiled eggs cut into halves.

Chicken Macaroni Cheese Style
Ingredients
Chicken breast chopped 2
Macaroni boiled ½ packet
Potatoes (boiled & mashed) 2
Crushed black pepper 1 tsp
Salt to taste
Milk ½ liter
Flour roasted 3 – 4 tbsp
Sugar 1 tsp
Fresh cream 4 tbsp
Garlic chopped 3 – 4 cloves
Red capsicum chopped 1
Parsley chopped ¼ bunch
Mozzarella cheese 100 gm
Cheddar cheese 100 gm
Oil 2 tbsp


Method
• Heat 2 tbsp oil in a wok, add in 3 – 4 cloves of chopped garlic, sauté till golden brown.
• Now cut chicken breast into small cubes, add to wok and sauté till golden brown.
• Add ¼ bunch of chopped parsley, 1 chopped red capsicum, ½ packet of boiled macaroni, salt to taste, 1 tsp crushed black pepper and 1 tsp sugar. Toss very well.
• Remove from fire and keep aside.
• In a separate pan heat ½ liter of milk, add in 3 – 4 tbsp roasted flour and cook till thickens.
• Then add 4 tbsp fresh cream and macaroni mixture. Toss it very well.
• Spread mixture in an oven proof dish, make layer of boiled mashed potatoes on top.
• Then spread 100 gm grated cheddar cheese and 100 gm grated mozzarella cheese on top.
• Lastly bake it in a preheated oven on 200 degrees for 10 – 12 minutes.
• Remove from oven and serve hot.

Tala Chana
Ingredients
Chickpeas soaked 250 gm
Oil for fry
Salt to taste
Chili powder 1 tsp
Chaat masala 1 tsp
Dry mango powder 1 tsp


Method
• Soak 250 gm chickpeas overnight. Then remove in strainer and keep aside.
• Now deep fry a little quantity of soaked chickpeas every time on low flame until golden brown.
• Fry till all the lentils are cooked.
• Sprinkle fried chickpeas with 1 tsp chaat masala, 1 tsp chili powder, 1 tsp dry mango powder and salt to taste. Toss very well and serve hot.