🍗🍲Chicken Tikka Biryani🍲🍗

Ingredients
Chicken 1 kg
Vinegar 4 tbsp
Red chilli 1 tbsp (ground)
Hot spice powder 1 tsp
Ginger garlic paste 1 tbsp
Black pepper powder 1 tsp
Orange food colour ¼ tsp
Salt 1 ½ tsp + 2 tsp
Oil ¼ cup
Rice ½ kg (boiled)
All spice 1 tbsp (whole)
For spice:
Yogurt 1 cup
Red chilli powder 1 tsp
Turmeric powder ½ tsp
Coriander powder 1 ½ tsp
Onions 2 (chopped)
Tomatoes 4 (thinly chopped)
Fresh coriander leaves 2 tbsp (finely chopped)
Mint leaves 15
Green chillies 4 (finely chopped)
Oil 1 cup
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Cooking Directions
Marinate chicken with vinegar, ground red chilli, hot spice powder, ginger garlic paste, black pepper powder, orange food colour and salt for 30 minutes.
Then add oil in a frying pan and cook chicken for 20 minutes until it becomes tender.
Finally steam with coal.
For spice:
Heat oil in a pan and fry onions till they become golden.
Now add finely chopped tomatoes, red chilli powder, turmeric powder, coriander powder and roast well.
Now add yogurt and roast again.
Then add coriander leaves, mint leaves and green chillies with chicken and mix well.
Boil rice with 2 teaspoon salt and whole all spice.
Make layers in a separate pan; one of rice and one of spice and steam for a while.
Take off heat, mix properly without breaking the rice and serve hot.

🍘Instant Oats Dosa🍪

Ingredients:👇
Oats - 1 cup
Rice flour - 1/4 cup heaped
Rava -1/4 cup
Jeera - 1 tsp
Onion - 1 chopped finely
Green chillies - 1 finely chopped
Pepper powder - a pinch [optional]
Oil - as required
Salt - to taste
Water -  as required

Method:👇

1.Dry roast oats for 3-5 mins till a nutty aroma comes and the color of oats slightly changes. Allow it to cool down then powder it finely.
Add little oil and saute the onions,green chillies for 2mins.

2.In a mixing bowl-Add oats powder, rice flour, rava, jeera, onion, green chillies, pepper powder, salt and mix well.
Add water and make a thin batter like rava dosa batter.
Heat the dosa tawa, take one laddle of batter and drizzle it from the corners and finishing off in the middle like we do for rava dosas.
There will be holes seen as in the pic. Drizzle oil, allow it cook till golden brown and turn over to other side, leave it to cook then transfer to the serving plate. Enjoy ur crispy oats dosa hot.🍘👌😋

🍥🍨RasMalai🍧🍴

🔺Ingredients👇

1.Milk - 1 ltr
2.Sugar - 1/4 cup(or as per ur taste)
3.Cardamom pwdr-1/4 tsp( to add with milk pwdr)
4. Condensed milk- 1/2 cup
5. Milk pwdr- 1 cup
6. Cardamom  pwdr - 1/2 tsp (to add with milk pwdr)
7. Baking pwdr- 3/4 tsp
8. Butter -1 tspn
9. Egg -1
10. Vanilla essence- 1/4 tspn
11. Pistachio- 4 tspn
12. Saffron - a pinch

🍚Method👇


1.Boil milk , sugar....once boiled milk,make the flame slow and add milk maid and cardamom powder and keep boiling ....
2.In Another bowl mix all dry ingridients ( milk powder, cardamom powder, baking powder, ) mix it well...
to dis add butter, egg, vanilla essence and make a dough....maje small balls...
3. Add these balls to the boiling milk n boil for more 10 mins. Heat off.
Put itin a bowl n refrigerate.
4. Garnish with safron and pistachios.😋👌💕

Spicy Chicken

Ingredients:

Boneless Chicken
Dried Red Chillies
Ginger
Garlic
Green Chillies
Salt
Vinegar
Black pepper
Bread crumbs

Procedure:

Deseed the dried red chillies and boil them,

In a mixer add the boiled chillies, ginger, garlic and green chillies as per ur spicy taste & grind it till a smooth paste,

Now take the boneless chicken cut into flat cubes,

Marinate the chicken with salt, pepper, vinegar and the paste made,

Refrigerate the marinated chicken for at least 1-2hrs,

Take each piece and press it  on the breadcrumbs coated completely on all sides,

Fry them, toast them or grill them,

Serve with ketchup. 

Chicken Cutlets

Ingredients:

Chicken
Ginger Garlic Paste
Black pepper
Salt
Gratted Carrot
Finely Chopped Capsicum
Spring onion greens
Boiled Potatoes
Finely chopped coriander
Finely chopped green chillies
Cornflour
Eggs
Oil

Method:

Marinate the chicken with ginger garlic paste, black pepper & salt upto your taste and set aside for an hour,

Boil the marinated chicken till cooked properly,
Let it cool then shredd it and keep aside,

In a kadhai or handi add very little oil add crushed black peppercorns and finely chopped green chillies and finely chopped corriander, Sauté till the corriander turns crisp,

Add the grated carrots & finely chopped capsicum
Sauté till half done,

Add the boiled potatoes, Shedded chicken and spring onions greens and giv a good mix, Add salt & black pepper powder and let the mixture cool,

Make a mixture with a ratio of 1/2 teaspoon cornflour to 1.nos Egg as required according to the mixture and servings add a pinch of salt to it as well,

Now when the mixture is cool take small portions of the mixture and pat it up till made into thin medium sized patties with both your palms wet with water,

Dip the patties in the egg mixture and deep fry,

Cook till golden brown in colour.

Enjoy it with mint chutney or tomato ketchup!!!!!

Satay Chicken

Ingredients:

Boneless Chicken Cubes
Tandoori Masala
Yoghurt
Ginger Garlic paste
Corriander finely chopped
Lemon Juice
Eggs
Pepper
Salt
Oil
Cornflour
Flour

Procedure:

Take the chicken cubes and marinate it with all the ingredients excluding the egg and oil,

Leave the maeinated chicken about 2-3hrs more than that is much better,

Now take each cube dip it in egg and put if in the satay stick,

*Make sure ur satay stick is made wet before use or else it may burn,

Now take the stick and shallow fry it with oil on a tawa, griller or an oven,

Serve hot with mint chutney or peanut paste.

                           

Pizza and Pasta Salad

Ingredients:

Tomatoes
Capsicums
Onions
Olives
Mushrooms
Corn
Boiled Pasta
Pizza base chopped in small pieces
Pizza sauce
Tomato ketchup
Few Tablespoons of olive oil
Few Tablespoons of BBQ sauce
Tobasco Sauce

Procedure:

In a mixing bowl add all the finely chopped veggies,

Add all the sauces and pasta,

Give it a good mix,

Top with pizza base bits.

Chicken fingers

250 Gm boneless chickn ,cut into  thin strips
1 Tbls yoghurt
2 Tsp soy souce
1/2 tsp g g paste
1 tsp lemon juice
1Tsp pepper pw
1 Tsp chilly pw
1/2 Tsp paprika pw
1/2 tsp Cumin pw
1/2 tsp coriander powder

Marinete the chicken above ingredent  n refgret 2 hour or over night


(for coating )
Take half cup corn flor half cup all purpes flor .n half cup crushed corn flaks .mix togather


Take chicken   strips n dip in egg white n dip coting  mixcher .deep fry until brwn .
serve with mayonise 😋😋

Bread Pudding

Ingredients:

6 slices of bread
Butter
Raisins
Milkmaid 1/2 tin
Milk 2 cups
2nos. Eggs
Nutmeg powder

Procedure:

Preheat oven at 160°C,

Take slices of bread and apply butter on both sides and cut them diagnolly,

Place 4 slices at a slant in a loaf tin put some raisins,

Add another 4 slices of bread top with some raisins,

Make the last layer by doing it the same way,

Now in a mixer add the remaining ingredients and give a good mix,

Pour the mixture in the tin making sure all the bread is wet,

Bake it for about 30-40 mins,

Serve hot

TUNA FISH CUTLETS.

Ingredients.
-Tuna fish (canned)
-green chillies.
-zeera powder (cumin powder).
-black pepper powder.
-boiled & smashed potatoes (use as many for thickness).
-bread crumbs.
-coriander leaves (Kothmir).
-salt.
-egg ( for coating)
-Oil TO fry.

METHOD :-

- In a bowl , empty tuna fish separating the oil in the can.
- Add smashed potatoes, cumin powder, coriander leaves, green chillies, salt, black pepper powder, bread crumbs & mix all well.
-( see that the mixture is thick enough for frying).
- make cutlet shape.
-freeze in refrigerator for 1 hour minimum.
- remove and coat them in the egg then roll on the bread crumbs & shallow fry till golden.

SERVE HOT.

Pocket with a surprise.

With a rolling pin, even out bread. Cut out round pieces using a glass. Put two slices of bread together, put bread crumbs and dip in egg, deep fry it. Only egg white ( it gets crispy)

Then slit in the middle, it becomes like a pocket.

Now for the filling to put inside the pocket:

Boil chicken with salt and haldi(turmeric) then shred it.
 Cut carrot, capsicum, cabbage(chopped small ). Pour oil n butter in frying pan, put red chilli paste, carrot, capsicum, cabbage salt n shredded chicken n saute it.
Remove it from fire. When cooled, add mayonnaise to the chicken mixture and fill inside the pockets.
Serve with mustard sauce or any sauce of your choice.

You can put cottage cheese(paneer) too instead of chicken.

CHICKEN CHEESE TWISTER SEEKH

In 1kg bonless chicken add shaan seekh kabab masala 1 packet, jeera (cumin)powder, black pepper  pwd  kothmir(chopped coriander ) & 1cup kaju(cashew paste) 6 cheese cubes, chopped green chilli in a mixer & grind it very well. It has to be very nicely minced. Then roll it into long seekhs and cut samosa wraps (available in market) into thin long lines then wrap the seekhs in it up and deep fry it. Serve hot with chilli sauce or coriander chutney.

🍤POPCORN CHICKEN🍤

INGREDIENTS:
Boneless chicken-300gm, Egg-1, Milk-1/2cup, Maida flour-1cup, Pepper pwdr-1/2tsp, Onion pwdr-3/4tsp, Garlic pwdr-1/2tsp, Baking pwdr-a pinch, Bread crumbs-1/2cup, Paprika-1/2tsp, Oil for deep frying, Salt to taste..

🍤METHOD:
 Clean & chop the boneless chicken into small chunks n keep it aside..
 In a bowl, beat together egg n milk..
 In another bowl, combine Maida flour, salt, pepper pwdr, onion pwdr, garlic pwdr, paprika n baking pwdr.,Mix well..
In another bowl, add bread crumbs..
 Keep all the 3 bowls of ingredients ready..Now roll each piece of chicken first in  flour mixture, then dip in the Egg mixture, then roll in the bread crumbs..
 Once the chicken pieces r coated, once again repeat the process of coating..
 Heat oil in a fry pan.. Deep fry the chicken bits in a low flame till golden brown..Do not over crowd..
 Remove the chicken pieces frm oil & drain on paper towels. Crispy & Yumm Popcorn Chicken iz ready..!!!
🍤🍤🍤

Afghani White Chicken Tikka

INGREDIENTS......

800 g boneless chicken make boneless of leg n thigh ( tikka become juicy n yammi)
1⁄4 cup cheddar cheese, grated 1/4 cup
1/4 cup sour cream
1/4 cup hung yougrt
1 full lemon juice
4 teaspoons coriander leaves, chopped 4 tsp
1 tbs Podina paste
3 tbs fresh green dhaniya paste
1 tablespoon cornflour
1⁄2 cup cream
7 teaspoons garlic paste, 7 tsp
3 tablespoons ginger paste, 3 tbs
8 green chilies, chopped fine 8
1⁄2 teaspoon ground mace, 1/2 tsp (javitri)
1⁄2 teaspoon ground nutmeg, 1/2 tsp (jaiphal)
oil, for basting
salt to taste
1 teaspoon white pepper powder, 1 tsp

DIRECTIONS
Mix the ginger and garlic pastes, white pepper powder and salt.
Rub mixture onto the chicken pieces. Set aside for 15 minutes.
Beat together cheese, green chillies, coriander, cream, mace, nutmeg and cornflour and rub chicken pieces with the mixture.
Keep aside for 3 hours.
String together chicken pieces on a skewer an inch apart.
Roast on a charcoal grill for 5 minutes or in a preheated oven at 275ºF for 7 minutes.
Remove.
Hang skewers for 5-7 minutes to let excess moisture drip off.
Brush with oil and roast again for 3 minutes.
Serve immediately.

Mango Trifle
Serves 6

6 jam mini rolls(mini swiss rolls)
600ml vanilla custard(made in advance according to the packet instructions )
3 large ripe mangoes, cut into cubes
6 tablespoons double cream
6 large drinking glasses to serve

Cut one jam mini roll(swiss rolls) into 4-5 pieces and place into the bottom of a large drinking glass. Add a few cubes of fresh mango. Pour over 100ml of vanilla custard. Top the custard with more fresh mango cubes. Add a tablespoon of double cream to serve.

Any seasonal fruit can be used. N I had used strawberry rolls you can use plain cream or chocolate or any other.

Chickn schezwan stick

Take boneless pieces of chicken. I prefer breasts.
add chopped ginger garlic n green chilly ..add black pepper powder salt 1 egg ..maida(flour) n cornflour. Add lil food coloring( red colour). mix n keep aside for 2 hrs..
now put 3 or 4 pieces in toothpick n deep fry & keep aside.
Now take 2 tsp oil in a different pan add chopped spring onions white..
add crushed ginger garlic n green chillies. .add 2 tbsp schezwan sauce 1 tsp soya sauce pepper powder salt mix.
Once the mixture has left oil add in d fry chicken..sprinkle with spring onions greens..put in silver foil n keep for some time b4 serve it.

Egyptian Rice

A traditional Egyptian recipe gives an exciting twist to your dine. This Egyptian Rice dish is completed with chicken, cream and almonds.

Ingredients
Rice (boiled) ½ kg
Chicken boneless ½ kg
Soya sauce 2 tsp
Yogurt 1 cup
Cream ½ cup
Almonds (halved and roasted) 10-15
Brown onion 1
Soya sauce 2 tbsp
Corn flour 1 tbsp
Oil ½ cup
Samosa strips (cut in squares and fried golden) 1Salt to taste
Pepper to taste

Instructions

Put rice into boiling water add salt and half lemon juice let the rice boil.
For chicken: Add soya sauce, salt and black pepper and cornflour mix well marinate for 1 hour.
In a wok ½ cup of oil add chicken and cook chicken till tender.
In a bowl add cream and yogurt black pepper and mix keep a side.
Break samosapatti and fry in oil till golden.
Arrange rice on a platter, put the chicken on top, cover with yogurt and cream mixture.
Put fried almonds and onion on top.
Arrange the fried samosa strips on sides.
Egyptian rice is ready to serve.

Chicken reshmi kabab

 Ingredients:
Chicken Mince (Double Grinded)    ½ kg
Ginger Garlic Paste        1 tbsp
Onion                 1
Crushed Black Pepper         ½ tsp
Green Cardamoms (Crushed Seeds)    1/3 tsp
White Cumin Powder         ½ tsp
Black Cumin Powder         ½ tsp
Peri Powder            1/3 tsp
Cinnamon Powder            1/3tsp
White Pepper Powder         1/3 tsp
Cream                 2-3 tbsp
Hung Yogurt             2-3 tbsp
Baking Powder             1 pinch
Finely Chopped Green Chilies     5-6
Oil                 2-3 tbsp
Salt                 to taste

Method:
Take a chopper add ½ kg of chicken mince (double grinded), 1 tbsp of ginger garlic paste , 1 onion, ½ tsp of crushed black pepper,1/3 tsp of green cardamoms(crushed seeds), ½ tsp of white cumin powder, ½ tsp of black cumin powder,1/3 tsp of paprika powder, 1/3 tsp of white pepper powder, 2-3 tbsp of cream, 2-3 tbsp of yogurt, , 1 pinch of baking powder, 5-6 finely chopped green chilies add to taste salt mix it well and chop it all the ingredients and make a mixture. Now grease the hands with oil and skewer into the rods and then steam it on coals, or bake it in a oven or fry in a pan smoke with coals. When it’s ready take it out in a serving platter and set it. At last garnish with vegetables and serve it. Now chicken reshmi kebab is ready.

Chicken bread roll

For bread :
take 4 cup maida(😑all purpose flour)1 tbsp yeast 4 tbsp oil 2 tbsp pwd milk 1 tsp salt 1 egg nee the dough by adding warm water 100 ml almost and then keep aside the dough to rise for 1 hrs. also the dough will double up in size.
For filling boil the chicken and shred then in a pan put 2 tbsp butter and 1 tbsp oil then put 1 finely chopped onion, green chillies and saute it till soft
 then add 2 tbsp maida(flour)to the  chicken.  mix well then add 1 tsp black pepper,salt acc to taste n lil sugar and red chillies flakes 1 cup milk and cook till it thick and at last add coriander.
Then make any design of bread with the doubled up dough( rolls r easiest and quick) then add this filling in the centre  n bake it in the oven.
ENJOY 😃

🍲seekh Biryani recipe.🍲...

 Ingredients:

Chicken Mince ½ kg
Seekh Kabab Masala 3 tbsp
Bread slice 1
White cumin 1 tsp
Roasted gramflour 1 tbsp
Small cardamom 4
Poppy seeds 1 tbsp
Salt to taste
Egg 1
Onions 3
Red chili flakes 1 tbsp
Ginger garlic paste 1 tbsp
Crushed black pepper 1 tsp
Lemons 3
Chopped green chilies 4
Oil 1 cup
To boil rice:
Rice 2 cups
Mint leaves ½ bunch
Small cardamom 4
Salt to taste
All spice powder some
Yellow food color a pinch
Fresh milk ½ cup
White vinegar 1 tbsp

 Method:

Mix chicken mince and 1 bread slice and 3 tbsp seekh kabab masala. Add in 1 tbsp poppy seeds, 1tbsp roasted gram flour, 4 cardamoms, 1 tsp white cumin. Grind it. Chop mince. Add in 1 egg and salt. Make kabab abd shallow fry them.
Soak rice and boil them with ½ bunch mint leaves, 4 chopped green chilies, all spice powder, salt, cardamom and 1 tbsp white vinegar. Drain the water once the rice are boiled.
Take one cup oil in the pan and add on 3 chopped onion and fry them. Take ½ of them out and keep it aside. In the remaining onion add in 1 tbsp ginger garlic paste, 1 tbsp red chili flakes and 1 tsp crushed black pepper and cook it.
 Add in kabab and cook them. Then take them out.
Greas the paste and layer the rice. Layer up the Mixture prepared on it. Layer up the remaining rice and mix together milk and yellow food color and pour it over the pan. Simmer it. Dish out the rice and put the kababs on it. Serve hot.

CHICKEN MINCE MALAI KEBAB

Ingredients :-

500gms chicken mince just one wash do not overdo let it dry for 15 mins
8-10 green chillies finely chopped or according to your tolerance
1tbsp heaped finely chopped garlic
1tbsp ginger finely chopped
1 tsp pepper pd
1tsp chilly pd
1 / 2 cup mint leaves
1 cup Coriander leaves
1 onion finely chopped
1 small potato grate it and press and remove the excess water this help in binding the kebabs
3 tbsp well beaten malai
2 egg whites
Salt
You can also add 1 tsp all spice pd (optional) I have not used it

METHOD :-

Mix all the above ingredients except malai and egg whites
Marinate for 15 minutes and then blend this in a blender
Add beaten malai and egg whites mix well shape it and shallow fry.
                 DONE

Chicken Kulfi Kebab

Ingredients
Chicken - 500gms
Hung Curd - 1/2 cup
Thick Cream - 1/2 cup
Cashew nuts - 15
Green Chilies - 3
Ginger Garlic Paste - 1 tsp
Milk - 1/4 cup
Processed Cheese - 1/2 cup
Mozzarella Cheese - 1/4 cup
Pepper powder - 1/2 tsp
Red Chili Flakes - 1/4 tsp
Salt to taste
Aluminum Foil for baking

Method:
1. Wash Chicken and cut into desired pieces and poke it
with fork and keep aside.
2. To make cashew paste - soak the cashew nuts in milk for
half hr. Later grind it into smooth paste.
3. In a bowl add all the ingredients - hung curd, cashew
paste, thick cream, processed and mozzarella cheese,
green chilies, ginger garlic paste, red chili flakes, pepper
powder, and salt.
4. Add chicken pieces to the above marination and marinate
for 3 to 4 hrs.
5. After the Chicken is marinated take aluminum foil and
wrap the chicken pieces like you wrap a chocolate.
6. Pre heat the oven at 220 degree Celsius for 10 mins and
bake the chicken for 25 to 30 mins at 200 degrees.
Your delicious kulfi chicken is now ready to serve

Chutney Chicken biryani

INGREDIENTS
Chicken                      1 kg 16 pieces
Yogurt                        1 ½ cup
Salt                             1 ½ tsp
All spices                      1 tsp
Turmeric                    ¼ tsp
Brown Onion             1 cup
Whole Spices            1 tbsp mixed
Ginger Garlic Paste 1 tbsp
Rice (boiled)               ½ kg with 2 tbsp oil till ¾ done
Oil                               ¾ cup

INGREDIENTS FOR CHATNI
Coriander Leaves                                       1 bunch
Mint leaves                                                half bunch
Onion                                                          1 raw
Green Chilies                                              30
Garlic Paste                                                1 tbsp
Cumin (roasted and crushed)                   1 ½ tbsp
Desiccated Coconut                                   ½ cups

METHOD FOR CHATNI
Grind all together, keep aside.

METHOD
Heat oil add whole spices then add brown onion, ginger garlic paste 1 tbsp, fry well add prepared chatni with chicken, salt, turmeric and fry well, add yogurt, cover and cook till chicken done.
TO ASSEMBLE BIRYANI
Spread half rice on base of a pan, top with chatni chicken mixture, leftover rice, cover and leave it on dum. Serve with raita.

Easy butter chicken

Ive used a 1.5kg chicken
Wash n drain..Take 1tbspn of ginger n garlic paste n mix n marinade for half hour..
Then take 1 cup thick curd 1 cup Malai(cream) n 1.5 cup tomato ketchup...add salt n mix..
I have used 3 tspn red chilli powder as the one i use is rich in color but low on spice..u add accordingly. .
mix everything n keep for an hour minimum. ..maximum overnight. .
Then take a pot for cooking add a nice amount of butter to it. Once melted add the marinated chicken. First cook on a high flame till all juices bubble then lower the heat n cover n cook till chicken is dun...if still its very watery dry up juices in a high flame till u get thick gravy...Drop a burning coal...smoke with lid shut ..keep for 10 mns ..n remove..
Done friends..serve hot with rotis or naan😀

Dum chicken

Clean a whole chicken.
Now take 250 grams of curd 1 tsp turmeric powder,garlic/ginger n chilly paste 2 tbsp.salt ,whole garam masala n corriander powder 1 tbsp. And choped corriander leaves n mint leaves n keep aside. marinate chicken in the curd mixture for 2 hours.
Peel 3 to 4 onions make thin slices n fry till golden .remove n crush.
now take 3 tbsp ghee add the marinated chicken cook on high flame turning both sides.now add d remaining marrination and d crushed onion mint leaves and corriander leaves.
cook.add water.n cook on low heat till chicken is done..
garnish with potato chips.(optional)
serve with naan

Chicken Cutlets

Ingredients:

Chicken
Ginger Garlic Paste
Black pepper
Salt
Gratted Carrot
Finely Chopped Capsicum
Spring onion greens
Boiled Potatoes
Finely chopped coriander
Finely chopped green chillies
Cornflour
Eggs
Oil

Method:

Marinate the chicken with ginger garlic paste, black pepper & salt upto your taste and set aside for an hour,

Boil the marinated chicken till cooked properly,
Let it cool then shredd it and keep aside,

In a kadhai or handi add very little oil add crushed black peppercorns and finely chopped green chillies and finely chopped corriander, Sauté till the corriander turns crisp,

Add the grated carrots & finely chopped capsicum
Sauté till half done,

Add the boiled potatoes, Shedded chicken and spring onions greens and giv a good mix, Add salt & black pepper powder and let the mixture cool,

Make a mixture with a ratio of 1/2 teaspoon cornflour to 1.nos Egg as required according to the mixture and servings add a pinch of salt to it as well,

Now when the mixture is cool take small portions of the mixture and pat it up till made into thin medium sized patties with both your palms wet with water,

Dip the patties in the egg mixture and deep fry,
Cook till golden brown in colour.
Enjoy it with mint chutney or tomato ketchup!!!!!

Chicken NUGGETS.

Ingredients:
Chicken breast 2 boneless finely chopped
Egg 1
Flour ¾ cup
Corn flour 1 tbsp
Salt 1 tsp heaved
Onion powder 1 tsp
Black pepper half tsp
Garlic powder half tsp
Paprika half tsp
Baking Powder ½ tsp

Method:
Soak chicken breast in water for half an hour. Drain and grind to a fine mince. Mix all the spices with flour, corn flour, baking powder and all the spices and add in egg and water to make batter. Make nuggets with mince. Rolled in dry flour then in batter and deep fry.

Chicken abd Cheese Balls.

INGREDIENTS
Chicken mince                       ½ kg
Ginger garlic                          1 tsp
Bread slices                            2
Salt                                          1 tsp
Black pepper                         ½ tsp
Mustard powder                  ½ tsp
Wooster sauce                     1 tbsp
Onion chopped                     ½ cup
Green chilies chopped         6
Coriander leaves chopped   2 tbsp
Mozzarella cheese                12 to 15 cubes
Dry flour                                  to roll
Eggs     2 beaten
Bread crumbs                          as required to roll
Sesame seeds                         2 tbsp to add in bread crumbs

METHOD
Put mince with all the ingredients into a chopper, except flour, cheese, egg and crumbs, chopperize all well, remove. Take mixture on hand, make tikis fill with cheese cubes, make into balls, roll in flour, and dip in egg, crumbs and deep fry.

PIZZA PARCELS

INGREDIENTS:
Samosa Patti(ready available)   2 dozen
Rice Noodles                             1 cup
Chicken (finely chopped)       2 breasts
Salt                                             ½ tsp
Pepper                                      ½ tsp
Sweet Corn                               ½ cup
Capsicum                                  ½ cup
Sure chili Garlic Sauce             2 tbsp
Suree Sweet Sauce                     2 tbsp
Hoi Sin Sauce                              2 tbsp
Cheddar Cheese                       1 cup
Oregano Leaves                       1 tsp

METHOD:
Heat 2 tbsp oil, adds finely chopped chicken breast with salt, and pepper all the sauces, rice noodles, vegetables, oregano. Mix well. And remove. Cool mixture and add in cheese. Fill mixture in 2 samosa patti and roll it. Deep fry and serve hot.

Thai Herbal Chicken

Ingredients
Chicken (With Bone) 500 grams
Garlic 4-5 cloves
Lemon Grass 1 strand
Lemon Leaves 1-2
Basil 1/3 tsp
Coriander (Strands Only) ½ cup
Whole Coriander ½ tsp
Cumin Seeds ½ tsp
Soya Sauce 1 tbsp
Fish Sauce 1 tbsp
Crushed Black Pepper ½ tsp
Thai Red Chili 2-3
Olive Oil 1 tbsp
Salt to taste

Method
Take ½ tsp of coriander seeds, ½ tsp of cumin seeds and roasted on tawa/pan.
Take a blender add 4-5 cloves of garlic, 1 strand of lemon grass, 1-2 lemon leave, 1/3 tsp of basil, ½ cup of coriander strands only, add 1 tbsp of soya sauce, 1 tbsp of fish sauce , ½ tsp of crushed black pepper and add roasted cumin seeds and coriander seeds, 2-3 thai red chilies and blend it all and make a mixture.
Now take a cooking pan add 1 tbsp of olive oil, heat the oil and add chicken and fry. At last add all the mixture and as required water for gravy and steam the chicken until its done and gravy is thick when its done take it out in a serving platter and serve it.

Chicken noodle soup

Ingredients:

500ml chicken stock
50gms udon noodles
1 piece of ginger
1/2 tspn brown sugar
1 star anees
3 shitake mushrooms ( stems removed)
3/4 bok choy leaves
5/6 prawns (cleaned)
Few bean sprouts (optional)
Salt to taste
1 tbspn soya sauce

Method:

Bring chicken stock to a boil. Add brown sugar and star anees. Grated lil ginger and put it in with soya sauce. Add in the noodles now. Add the mushrooms, prawns, bok choy & bean sprouts.  Don't over cook. Serve hot.
As soya sauce is salty try the soup and add salt only if needed.

Butterscotch sauce

Ingredients:

125ml double cream
2 tbspn butter
2 tbspn white sugar
3 tbspn brown sugar
2 cups golden syrup (available)
1tspn vanilla extract (optional)

Method:

Heat a pan and put double cream, butter in it. Add white sugar, brown sugar and golden syrup to it. Let it bubble. You can add vanilla extract now. Once the sugar is dissolved heat off and let it cool.
The sauce is ready. You can have this with anything. 

Ice cream cake

Ingredients:

Vanilla ice cream- 1 1/2kg ( softened)
Bourbon biscuit- 150gms
Honey comb- 40gms (2 bars)
Sweetened peanuts- 100gms (optional)
Chocolate chips-200gms

Method:

Crush the bourbon biscuits and honey comb bars and mix it with the softened vanilla ice cream and with rest of the ingredients.  Blend everything together.
Take a tin and cover it with cling wrap. Use a big piece on wrapper as it will be used to cover the top as well and then put the above mixture into it. Cover it with the cling wrap and put it in the freezer for few hours.
Once set open the cling wrap from the top and get the cake out from the tip n then keep a dish/plate on it n turn it upside down and remove the cling completely. Cut into cubes.
Serve immediately.  Goes well with butterscotch sauce.

Malai kulfi

Ingredients:

Milk- 5cups
Sugar- 3/4 cup
Grated khoya/mawa- 3/4 cup
Elaichi pwdr- 1/2 tspn
Almonds- 15 (chopped)
Pistachio/pista - 15 (chopped)

Method:

Boil milk in a deep pan and cook until it has reduced to 1/3rd of its volume.
Remove it from heat and add in sugar and khoya/mawa.
Add Elaichi pwdr, almond and pistachio and mix once again. Fill this mixture in plastic kulfi cones (available in market)
Or earthen pots (available in market) & cover them with lid. Keep them in deep freezer for 4-6 hrs till well set.
De-mould and serve immediately. 

Pepper and mushroom noodles

Ingredients:

Egg noodles- 150gms
Chinese dried mushrooms-6/7 (available)
Oil- 1tbspn
Sesame oil-1 tspn
Red & yellow capsicum-1 each (sliced & deseeded)
Fresh bean sprouts - 125gms
Fresh mushrooms-125gms
Thai sweet chilli sauce-1 tbspn
Light soya sauce-1tspn
Shitake mushrooms (sliced)-125gms (optional)

Method:

Boil water add noodles n cook till tender. Drain and keep aside
Place dried mushrooms in a small bowl, add boiling water over it & allow to soften. Drain and squeeze. Slice them without its stems.  Warm oil over medium heat, add capsicums, bean sprouts and fresh mushrooms. Stir fry until slightly soften.  Add cooked noodles, drained mushrooms, chilli sauce and soya sauce and stir fry for 4/5mins. Serve hot.

Hummus

Ingredients:

50gms boiled chickpeas
1 tspn olive oil
1 tbspn tahini paste (available)
1 tbspn yogurt
2 garlic flakes
Salt to taste

Method:

Put all the ingredients into a mixture and blend it into a thick paste. Add more olive oil if required to get the right consistency. No adding water.
Your hummus is ready. This might be kept in the refrigerator and consumed within 3 days.

Chicken shawarma    Serves-2

Ingredients:

1/2 cup hung yogurt
2 garlics (finely chopped)
100gms carrot & cabbage grated
1 spring onion (finely chopped)
Salt to taste
2 wheat rotis ( or maida rotis)
2 iceberg lettuce leaves
2 romaine lettuce leaves (optional)
1 tspn oregano
1 tspn crushed pepper
1 chicken breast ( cooked & shredded)

Method:

Make dressing by mixing hung curd and finely chopped garlic.
Add to this carrot, cabbage, spring onion, salt & shredded chicken.
Add hummus on each roti then add chicken & vegetable dressing over the roti.
Top with lettuce, oregano & pepper.
Roll into wraps & serve at room temperature. 

Coriander stuffed pomfret

Ingredients:

4 tbspn oil
3 tbspn chopped garlic
150gms chopped onions
200gms coriander leaves chopped
Salt to taste
2 tbspn tamarind pulp ( imli paste)
3 tbspn grated coconut
1 tspn turmeric pwdr
1 tspn cumin pwdr
1 tspn pepper pwdr
Juice of 2 lemons
1 kg whole pomfret ( cleaned and not cut into pieces)

Method:

Heat oil and add chopped onions and garlic to it. Saute well then add coriander leaves and cook until it turns soft. Blend salt, tamarind pulp, all spices and grated coconut in a mixer to make a fine paste.
Add coriander mixture to this and blend again. Rub fish with salt and lemon juice.  Apply the prepared coriander masala to the fish properly.
Wrap the fish in a banana leaf and tie it with strings. Put a griddle on low heat and place the wrapped fish over it. Grill fish for 10mins each side or until done. Serve hot with green chutney

Clear wonton soup  (serves 2)

Ingredients:

100gms- chicken (minced and boiled)

20gms- spring onions( chopped)

Salt & pepper to taste

4- wonton sheets

500ml - water

20ml- soya sauce

4tspn- Chinese all spice pwdr (available)

2tspn- red or green chilli sauce

2- bok choy leaves ( available)

Method:

Mix chicken & onions and season with salt and pepper. Cut wonton sheets into halves.

Spoon lil of the chicken mixture onto each half sheet. Wet the edges with lil water & fold and seal the wontons.

Boil water on medium heat. Add soya sauce, Chinese all spice pwdr & red/green chilli sauce. Add salt and pepper acc to your taste.

Add the wontons and bok choy leaves. Allow them to cook before serving.  Don't over cook. Few minutes will be perfect. 

Serve hot garnished with spring onions greens.

Lemon cheesecake ( No egg & No cooking)

Ingredients:

397gms- tin of milk made(condensed milk)
300gms- soft cream cheese
285ml- double cream
4 large unwaxed lemon juice
12 digestive biscuits crushed
80gms or 1/3 block of butter

Method:

Melt butter in a pan and add the crushed biscuits to it. Once the butter is absorbed put this mixture into a 7 inch loose bottomed cake tin. Then pat it down gently to make the base of the cake. Refrigerate.
Put soft cheese in a mixing bowl and start to soften it further with a mixer. Add condensed milk slowly, this will ensure that there are no lumps of cheese. Then add double cream and then lemon juice a bit at a time. And you will find the creamy mixture thickening.
Once all the juice is added transfer this on the biscuit base and refrigerate for an hour or 2.
Enjoy your yummy lemon cheesecake

Penne with garlic and broccoli

Ingredients:

Whole wheat Penne- 400gms
Olive oil- 50ml
Onions- 80gms (chopped)
Garlic- 20gms (finely chopped)
Tomato sauce- 450ml
Basil leaves- 20gms (torn roughly)
Oregano- 2tspn
Salt- to taste
Pepper pwdr- 1tspn
Parmesan- 120gms (grated)
1 1/2- tspn mixed herbs (available at market)
Butter- 80gms (melted)
Broccoli- 200gms ( parboiled)

Method:

Boil Penne in hot water with salt and 5ml oil till done. Strain the water n leave aside.
Heat rest of the oil in a pan and add onions and garlic to it & saute.  Add tomato sauce, salt, pepper pwdr,basil leaves, oregano, broccoli and Parmesan.
Let it come to a boil. Add in the cooked Penne.  Mix well and stir in the melted butter.  Serve hot garnished with mixed herbs.
Goes well with Garlic bread.

Easy way to make garlic bread at home.
Take butter and add finely chopped garlic to it and spread this on the type of bread you prefer. Then just girll it on a grill or pan.

Green treasure rice

Ingredients:

Brown rice- 1 1/2 cup ( soaked and boiled)
French beans-5-6 (blanched and cut into small pieces)
Green capsicum- 1 medium (cut like beans)
Broccoli- 8-10 florests (blanched)
Spinach- 10 leaves(roughly chopped)
Bean sprouts- 1/2 cup
Onions- 2 medium (thinly sliced)
Green chilli sauce- 1tbspn ( you can add extra if u want it more spicy)
Olive oil- 3 tbspn
Salt- to taste
Spring onion greens-2 stalks (chopped)

Method:

Heat olive oil in a pan. Add sliced onions & saute.  Add french beans, broccoli, spinach and green chilli sauce and stir.  Then add Capsicum & salt. Saute for few mins and then add bean sprouts.
Add brown rice and mix well.
Turn off the heat and add spring onions greens and mix. Serve hot.

Mustard potato salad

Ingredients:

Mustard paste-20ml
Salt- to taste
Garlic-1tspn(grated)
Ginger-5gms(Grated)
Bell pepper-2 (any colour, chopped)
Coriander- for garnish (chopped)
Parsley-1tspn
Pepper pwdr-1/4 tspn
Mashed potatoes- 120gms
Butter-60gms
Curd-120gms

Method:

Mix curd with grated ginger and garlic. Then tie it in a muslin cloth and hang it.
Mix little water and butter with mashed potatoes and spread it on a tray and refrigerate it. Once it has taken form cut it into 1/2 inch cubes and shallow fry them or You can grill them too.
Mix rest of the ingredients except bell pepper and fried potato cubes.
Once the paste is ready put the cubes in it.
Serve cold on a bed of lettuce and garnish with parsley, bell pepper and coriander.

Shurkuma..

Ingredients:

Milk-5 ltr
Pistachios, Almonds- peeled and thinly sliced then dried.  Available in the market(quanity as you desire)
Vermicelli- Roasted( a hand full)
Sugar( acc to your taste)
Ghee(4 tbsp)
Saffron
Cardamon whole or powdered (opp)

Method:

Take a big Kadai (deep pot).
Add ghee to it. Put in Pistachios and almond roast them for 5mins on low heat. Don't let them become brown. Add vermicelli n roast for another 2/3 mins. Put the heat off and add milk(carefully as it tends to bubble)
Then heat back on(high till 1 boil). Add sugar too at the same time n leave it to boil. Once a boil comes reduce heat and keep stiring. Add saffron n cardamon. Once the ghee starts appearing on top you can stop cooking. Put some more saffron(1/2 shreds) on top and Serve it hot.