Bread Nuggets

2 Bread slices
1 tblsp redchilly powder
pataoes as required
Coriander 2 tblsp
baisen 5 tblsp
Salt to taste
Oil for frying

Cut the corners of bread and make it round shaped.
Now add baisen & rest of the things and mix it with water
Now dip round shaped slices in the mixture & deep fry in the oil.

Vegetable Kachori

    French beans and peas (chopped finely) 1 cup
    Soda bi-carb 1 pinch
    Garam masala 1/4 tsp
    Sugar 1/2 tsp
    Green chillies 3
    Ginger (ground) 1? piece
    Scraped coconuts 3 tbsps
    Chopped coriander leaves few
    Juice 1 lemon
    Oil as needed
    Salt to taste

For Coating
    flour 3 cups
    Oil 4 tbsps

    Heat a little oil and put the vegetables in it.
    Stir, add salt and a pinch of soda bi-carb.
    Cover and cook. When nearly done, add green chillies and ginger paste, a little sugar and lime juice.
    Cool, add garam masala, coriander and grated coconut.
    Mix well and leave aside.Make a dough with flour, a little oil, salt and water. Roll small balls into puris.
    Stuff each puri with the vegetables stuffing, roll back again and deep fry a golden brown.
    These could be made in any desired shapes.

Kadhi Pakora

    Gram Flour 1 Cup
    Potato Chopped 1/4 Cup
    Ginger Chopped 1 Tsp or Ginger paste
    Onion Chopped 1/4 Cup
    Spinach Chopped 1/4 Cup
    Red Chili Powder 1 Tsp.
    Oregano Dry 1 Tsp.
    Salt To Taste.
    Baking Powder 1/2 Tsp.
    Oil For Deep Frying.

For Kadhi
    Yogurt 1 Cup
    Gram Flour 1/4 Cup
    Oil 2 Tsp.
    Red Chili whole/paste To Taste.
    Salt to Taste.
    Mustard Seeds 1 Tsp.
    Fenugreek Seeds 1/2 Tsp.
    Turmeric 1/2 Tsp.

    Mix all Pakora Ingredients in 1/2 of water.
    Heat Oil in frying pan. Take small amount of paste in hand & drop small balls of it. Deep fry the mixture
    till golden brown.Drain .
    Beat Yogurt & Gram Flour thick without any lumps.
    Heat Oil in pan , add mustard,red chili if using whole,
    & fenugreek. Add Yogurt mixture ,bring to boil & simmer for about 10-15 minutes.
    Keep Stirring to prevent lumps.
    Add Pakoras & again simmer for about 5 minutes.
    Adjust the Seasoning & serve hot with Steamed rice.
    Make sure to make enough Pakoras as it very Yummy to eat as it is.

Kacche Kele Ki Chaat

    4 raw banana (katche kele)
    1 tsp chat masala
    4 tblsp each of chilly sauce and meethi chutney
    oil for frying
    1 tsp chopped coriander

    Peel banana and cut fine slices of it like that of chips.
    Dip them in cold water for at least 30 minutes.
    Heat oil in a pan and deep fry all the banana slices until they turn golden brown. Keep them aside.
    Now mix chilly and meethi chutney with the chips well and place them in a serving dish.
    Garnish with coriander and sev.
    Sprinkle some chat masala on the top and serve.

Corn Pakora

    200 gms – corn
    1 cup – water
    1 1/2 tsp – chilli powder
    100 gms – gram flour
    50 gms – rice flour
    oil for frying
    salt to taste

    Boil and mash the corn kernels.
    Add a little water and mix all the ingredients together.
    If the mashed corn is soft enough, you can skip the water.
    Make small balls out of this mixture.
    Heat oil in a thick-bottomed pan.
    With the help of a spoon gently drop balls into the oil.
    Fry them till they become golden brown and serve hot with tomato/chilli sauce.

Paneer Samosa

    1/2 tsp dried mango powder
    1/2 tsp garam masala
    300 gm potatoes, boiled, peeled and roughly mashed
    150gm  paneer, crumbled
    500gm  ready-to-use samosa strips
    1 pinch salt
    2 sprigs coriander, finely chopped

    Line a baking tray with kitchen foil and heat the oven to 220C/gas 7.
    In a bowl, mix together the amchoor, garam masala, potatoes and paneer.
    Season with salt and sprinkle in the coriander.
    Lay a sheet of pastry on a flat surface.
    Place a spoonful of the potato mixture in the corner of the sheet.
    Fold the pastry over the filling to make a triangle-shaped parcel. Repeat the process until all the samosa strips have been used.
    Place the samosas in the lined baking tray and bake in the oven for 25-30 minutes, turning over once to cook both sides.
    Serve the samosas hot or cold accompanied with jaggery chutney and tamarind.

Moong Dal Pakora

    300 gms Moong Dal
    25 gms Chopped Coriander
    8 – 9 Green Chillies chopped
    5 gms Cumin Seeds
    1 Star anise
    50 gms Onions
    Salt to taste
    Oil to fry

    Soak the moong dal in water for a couple of hours.
    Grind it properly to form a smooth paste.
    Blend it with chopped onions, chillies, coriander and cumin seed.
    Check the salt seasoning and deep fry till golden in color.
    Serve with green chutney.

Fish Pakora - 2

    Fish 1 kg

    Ginger finely chopped: 1 teaspoon
    Lime Juice: ¼ Cup
    Ground Black Pepper: 1 teaspoon
    Salt: 1 teaspoon

    Besan (Chickpea flour): 1 cup
    Finely chopped ginger bits: 1 teaspoon
    Ground Cayenne: 1 teaspoon
    Crushed Red Pepper: 1 teaspoon
    Minced Garlic: 2 teaspoon
    Ajwain (Carom): 1 teaspoon
    Water: ½ Cup
    Baking Powder: 1 teaspoon
    Salt: ¾ teaspoon
    Deep Fryer

For Marinate
    Combine all ingredients.
    Stir in Fish.
    Let it stand about 30 minutes.

    Combine all ingredients.
    The visible cayenne pepper seed and flakes from crushed red pepper and Ajwain are unique of this batter.
    Remove fish from marinate.
    Discard marinate.
    Stir the fish in batter.
    Let it stand 20 minutes in the refrigerator.

Deep Fryer
    Preheat oil in the fryer to 350º F.
    Fry battered fish till golden brown. It will take about 5 minutes per batch being fried.

Prawn Samosa

    100g potatoes, cut into cubes

For pastry
    110g plain flour, plus extra for dusting
    1 tbsp cold butter, cut into cubes
    1 tbsp full-fat milk, warmed
    pinch salt

For filling
    1 onion, very finely chopped
    1 chilli, finely chopped
    200g cooked baby prawns
    1 tbsp ready-made curry powder
    1 lime, juice only
    1 tbsp chopped fresh coriander
    1 tbsp fresh peas
    2 tsp vegetable oil, plus extra for deep frying
    salt and freshly ground black pepper

    Boil the potato cubes in a pan of salted water for 10-15 minutes, or until tender, then drain well and set aside.
    For the pastry, sift the flour and salt into a mixing bowl.
    Add the butter cubes and, using a knife, ‘cut’ the butter into the flour until the mixture resembles breadcrumbs.
    Gradually add the milk a little at a time, stirring the mixture until it comes together as a dough
    Cover the bowl with cling film and chill in the fridge for 20 minutes.
    Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the onion and chilli and fry for 3-4 minutes, or until softened.
    Add the cooked baby prawns, curry powder and cooked potato cubes, stir well to combine and continue to fry for a further 3-4 minutes.
    Add the lime juice, coriander and peas, then season, to taste, with salt and freshly ground black pepper.
    Continue to cook for a further 1-2 minutes, then set aside to cool.
    When the pastry has chilled, turn it out onto a lightly floured work surface.
    Roll the pastry out until it is about 30cm/12in in diameter.
    Using an upturned bowl or cookie cutter as a template, cut four 6 inch discs from the pastry.
    Cut each pastry disc in half.
    Place a teaspoon of the filling mixture onto one side of each piece of pastry, leaving 0.5cm/¼ in free at the edges.
    Brush the edges of each pastry semi-circle lightly with water.
    Fold the other half of the piece of pastry over the filled half to form a triangle.
    Press the edges of the pastry together to seal using your fingers.
    Half-fill a large pan with vegetable oil and heat to 180C (use a cooking thermometer to check the temperature).
    When the oil is hot, carefully lower the prawn samosas into the pan, in batches, and fry for 4-5 minutes, or until crisp and golden-brown.
    Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
    Keep warm.
    Repeat the process with the remaining prawn samosas.

Punjabi Samosa

For dough
    200 gm refined flour (all purpose flour)
    100 gm wheat flour
    2 teaspoon cornflour (the covering of the samosa will remain crisp for 2-3 hours)
    1/2 teaspoon ajwain 
    1 teaspoon salt
    2 tablespoon cooking oil
    1/2 cup water 

    500 g potatoes (boiled and slightly mashed )
    1 cup peas (shelled and boiled)
    1 teaspoon coriander seeds
    1 teaspoon cumin seeds(jeera)
    2 chopped green chillies
    1/2 teaspoon mustard seeds(rai)
    2-3 curry leaves
    1/2 amchur powder (dry mango powder )
    1/4 teaspoon turmeric
    1/2 teaspoon red chilly powder
    1 teaspoon garam masala
    1 tablespoon cooking oil
    1/2 cup cilantro (coriander)
    Salt to taste
    Oil for frying

    Mix maida, cornflour, wheat flour, oil, ajwain and salt.
    Make stiff hard dough with water and keep aside for 1/2 hour.
    The dough will automatically become little soft because of maida.

For masala/stuffing
    Heat cooking oil in a pan.
    Add mustard seeds.
    When mustard seeds crackle, add cumin seeds, coriander seeds, curry leaves and chopped green chillies.
    Add potatoes,peas,salt,turmeric powder,red chilli powder,amchur powder and garam masala.
    Mix well.
    Cook for 10 minutes.
    Add cilantro and mix it properly.
    No need to add water.

For Covering
    Make balls from the dough and roll it like a puri.
    Cut it into two from the center with the help of a knife.
    We will get two semi circle shaped puris.
    Fold each part in triangle shape.
    This is done by bringing together the edges of the puri and making a cone.
    Fill the potato mixture, stick sides with the help of water and close the cone.
    Heat oil. Deep fry on low flame till the samosa are golden brown in color.
    Serve hot with Tamarind chutney or tomato sauce.

Carrot Slaw

1 cup low fat mayonnaise
1/4 tsp black pepper
1/2 tsp salt
3 Equal packets
1.5 lbs shredded carrots, I used about 8 carrots
1/2 cup raisins
1/2 cup Craisins
small can drained Mandarin Oranges
1 tsp crushed red peppers (optional)

- In a medium bowl, add mayonnaise, pepper, salt and Equal, mix well.
Add carrots, raisins, Craisins and the mandarin oranges. Stir well, add in your red pepper flakes if you choose to do so!
It is even better the 2nd day!

Carrot and Peanut Salad

4 medium carrots, peeled
1/3 cup salted peanuts
1 tablespoon red wine vinegar
1 tablespoon peanut oil
Few drops sesame oil

Grate the carrots very coarsely. In a bowl, combine them with the peanuts and add the remaining ingredients. Toss to combine.

Makes 1 serving

Palak Pakora

    1 kg palak
    200 gms rava
    250 gms gram flour
    12 green chillies
    1 piece ginger
    1 tbsp cumin seeds
    1 tbsp ajwain
    Salt to taste

    Wash palak, drain water and chop coarsely.
    Chop green chillies and ginger in to fine pieces and mix with palak.
    Add ajwain, cumin seeds and salt.
    Gradually add gram flour and semolina to the palak till the batter is of semi-solid consistency.
    No water to be added at all since the batter can be mixed in the juice of palak itself.
    Keep oil in a cooking pan.
    When the oil is hot, wet hand and take the batter and drop in small portions in to the oil.
    Cook in flow fire till the pakodas are of light brown colour.

Pakora Sauce

    250 ml Yoghurt
    1/4 tsp red chilli powder
    2 tbsp  mint sauce
    100 g tomato ketchup
    salt to taste

    Pour the yoghurt into a large bowl, add the salt and mix.
    Add the chilli powder, mint sauce and ketchup and mix everything together thoroughly.
    Refrigerate and serve chilled.
    Pakora Sauce is ready to serve.

Chocolate Cake Truffles

400g Chocolate cake sponge, broken to pieces
100g Semi-sweet chocolate, melted
3 tbsp Whole milk (approximate)
80g Semi-sweet chocolate, melted
Dragees to decorate

    In a mixer with K-beater, mix the chocolate sponge well. Make sure they are broken into pieces.
    Add the whole milk to blend. They should somehow come together, but not completely.
    Add in the melted chocolate.
    Mix thoroughly until they come together. If they don't, add more milk or chocolate if needed.
    Then divide out the chocolate mixture, and roll them into balls.
    Refrigerate until ready to decorate.

To decorate:
    Pipe some chocolate on the chocolate balls.
    Decorate with coloured dragess as desired.
    Serve it cool!

Phool Gobi Ka Pakora

    8-10 small cauliflower piece
    4-5 tablespoon of besan
    2-3 green chili
    1/2 teaspoon turmeric powder
    1 cup vegetable oil
    Black salt powder
    Salt to taste

- Take 8-10 small cauliflower pieces wash it in the running water and bring it to boil for 4 mins in the micro-oven.
- In a bowl put 4-5 tablespoon of besan, 2-3 green chili, 1/2 teaspoon turmeric powder, salt to taste and add little by little water and make a not so thick batter.
- Take a non-stick frying pan heat 1 cup of vegetable and dip the gobi pieces into the batter, put it into the oil and fry it till it become golden brown in color.
- Cauliflower pakora is ready to serve hot with tomato sauce or coriander chutney for evening snacks. 
- You can also garnish the fried phool gobi with black salt powder.

Preparation Time: 5 min
Cooking Time: 15 min
Serves: 2

Dal Samosa

For Dal Samosa
    2 cups – all purpose flour 
    1 cup – moong daal
    1 cup – vegetable oil

For Masala
    1 tbsp – garam masala
    1 tbsp – coriander powder
    1 tbsp – red chilli powder
    1 tbsp – amchur
    Vegetable oil for frying
    Salt to taste

- Grind the moong daal. Take masala moong daal or take plain moong daal and add red chilli, coriander powder, garam masala and amchur powder in it.
- Sieve all purpose flour, add salt.
- Add vegetable oil (so that you can make bowls) and mix it very well.
- Then add small quantity of water and make a smooth dough. Make small round rolls with dough.
- Roll it like chappati. Cut it into 2 equal halves along the diameter.
- Put small water along the diameter. Join and press together to make a cone. Place a tbsp of filling mixture in the cone and seal third side. Make five to six.
- Put in hot oil, deep fry on low to medium till light brown.
- Drain on rack or kitchen paper.
- Serve Dal samosa with green chutney or ketchup.

Chana Dal Samosa

    chana dal - 1 cup 
    red chilly - 1tsp
    cumin seed- ½ tsp
    clove powder- 1 tsp
    cinnamon stick – 1
    aniseed- ½ tsp
    black pepper powder- ½
    garam masala - 1 tsp
    1 tsp amchoor
    1 tbs chat masala
    oil for frying
    salt to taste

For Dough
    1 cup fine flour
    2 tbsp oil,
    salt and water.

    1. Soak the dal till 6 hour.
    2. Now grind it with asafetida.
    3. Take a bowl add fine flour, oil, salt water and make a stiff dough and set a side.
    4. Heat the oil into a kadahi now add aniseed, cumin seed, , red chilly and cook for a minutes.
    5. Now add chana dal now fry for fifteen minutes.
    6. Add garam masala, chat masala, amchoor, clove, cinnamon stick salt and and set aside.
    7. Cut the dough into small pieces and make a round cake now fold it from middle and make a semi circle.
    8. Fold it into conical shape and stuff dal mixture.
    9. Heat the oil into kadahi now deep fry all samosa till it turn golden brown.

Cheese Onion Samosa

For dough
    1 cup refined flour
    Water as required
    Salt to taste

For filling
    1 small bundle green onions, finely chopped
    2 green chillies, finely chopped
    1/2 cup cheese grated
    1 teaspoon oil
    Salt to taste
    Oil for frying

For dough
- Mix all the ingredients for dough and make a soft dough.
- Cover and keep aside.

For filling
- Heat oil in a pan.
- Add chopped onions and fry till brown colour.
- Add chopped chillies to it.
- Fry for 3 – 4 minutes.
- Let it cool for some time.
- Add grated cheese and salt to the mixture.
- Mix well and keep aside.

For Samosa
- Divide the dough into five portions.
- Roll out thin rotis of diameter 6 – inches approximately.
- Warm the rotis for a few seconds on a tawa without oil.
- Divide each roti into two parts.
- Fill in the mixture and make triangles. Seal the triangles properly.
- Heat in a kadai / frying pan.
- Deep fry on a medium heat till golden color or bake at 210 degree C for 8 – 10 minutes.
- Serve hot with green chutney or tomato sauce.

Egg Patties

    6 eggs - finely beaten
    1 cup seasoned bread crumbs
    1/2 cup Italian parsley, chopped fine
    3 garlic cloves, chopped
    3/4 cup romano cheese, grated
    Salt and pepper to taste
    plain tomato sauce for the cooked patties.
    oil for frying

    Mix all ingredients, allow to sit 1 hour. The mixture must have the consistency of wet cement — not too runny. Can add more bread crumbs or Italian cheese if needed.
    Fry 1 tablespoon full of the egg mixture in oil (about 1/2″ deep), dropping several into your pan. Turn when pattie is brown and cook both sides. Remove when brown, drain on paper towels and add to tomato sauce. Sauce should be somewhat thin since the egg pattie will absorb the sauce.

Dal Kachori

    3/4th cup skinless dried black beans (urad)
    4 cups plain Flour 
    1 green chili chopped
    1 tbsp anise seeds 
    1 tsp coriander seeds
    1 tsp white cumin seeds
    1/2 tsp red chili powder
    1/4th tsp asafoetida powder
    1/2 tsp Salt
    Oil for deep frying

- Soak the beans in water overnight then rinse and drain. Sift the flour and gradually add enough water to make soft dough.
- Cover the dough with damp cloth and leave for 30 minutes. Grind the drained beans with the chili powder, salt and spices to make stuffing. Mix well and divide it into 16 equal portions.
- Divide the dough into 16, using wet hands, and smear each portion with a little oil. Flatten and roll out into 2inch round. Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands.
- Flatten and roll into a 3-4 inch round. Heat plenty of oil in a deep frying pan or a kadhai.
- Now lift the rolled kachori and carefully slip it into the hot oil. Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
- This should take only a few seconds. Flip the kachori over and cook the other side until golden brown.
- Serve the dal kachori hot with chutney.

Honey Lemon Jelly

    5 to 6 lemons
    2 1/2 cups honey
    1 (100 ml) package liquid pectin

- Grate rind from enough lemons to measure 4 teaspoons; set aside.
- Squeeze juice from enough lemons to measure 3/4 cup; pour lemon juice through a wire-mesh strainer, discarding seeds and pulp.
- Combine rind, juice, and honey in a 6-quart saucepan, stirring well.
- Bring mixture to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return mixture to a rolling boil, and boil, stirring constantly, 1 minute. Remove from heat; skim off foam with a metal spoon, if necessary.
- Pour jelly quickly into hot, sterilized jars, filling to 1/4 inch from top; wipe jar rims. 
- Cover immediately with metal lids, and screw on bands. Process jars in boiling-water bath 5 minutes. Cool on wire racks.


1 liter of milk
a small tin condensed milk
3-4 tbs. sugar
½ cup rice flour
1 tsp. Kewra essence
dry fruit –pistachio, almonds
4 green cardamom (Chhoti Ilaichi) seeds

- In a deep pan add milk and Ilaichi seeds, rice flour and sugar.
- Leave on a very low flame to cook and keep stirring.
- When the mixture thickens add Kewra essence and remove from heat.
- Garnish with dry fruits.

Serving: 4-6 persons

Cucumber Sandwich

2 Cucumbers
½ cup Cream cheese
3 Green onion tops, chopped
1/2 Cup mayonnaise
2 Slices of bread
garlic salt

- Wash and grate the cucumber. Squeeze away excess water.
- Mix cheese, mayonnaise, onion, salt and pepper.
- Add cucumber and mix well.
- Spread on a bread slice.
- Cover with another slice.
- Cucumber Sandwich is ready to serve.
- Serve with tomato ketchup!

Jal Jeera - Cumin Seed Cooler

Cumin seeds and amchur give this drink a lovely tangy flavour – an ideal appetizer.

    2 tablespoons Cumin seeds,roasted
    1 teaspoon Black salt 
    1 tablespoon Amchur powder
    2 tablespoons Lemon juice
    2 tablespoonsFresh mint leaves
    1/2 teaspoon Fresh coriander leaves
    Ice cubes as required
    1/2 litre Soda
    Lemon slices for garnishing

- Pound the cumin seeds, black salt and amchur in a mortar with pestle.
- Grind the mint leaves and coriander leaves with sufficient water into a smooth paste.
- Add the lemon juice and pounded masala and mix well. Put ice cubes in two tall glasses.
- Divide the concentrate equally and top up with soda. Mix well.
- Serve immediately, garnished with a slice of lemon.

Servings : 4

Vegetarian Sandwich

1 loaf Sliced bread
110 gm Butter
3 tbsp  Mint chutney
2 Onions
2 Tomatoes
6 Green chillies
1 Cucumber
2 Carrots
2 tbsp Chopped coriander leaves
Pepper powder to taste.
Salt to taste.

- Remove outer skin and cut the vegetables into thin slices.
- Mince green chilies and coriander leaves.
- Trim brown edge crusts of the bread slices with knife.
- Apply butter on one side of bread slices.
- Take one buttered bread slices. Spread little chutney on top of butter.
- Arrange sliced cucumber and carrots on that. Put one more buttered slice as second layer on top of vegetables. (Butter applied side should face up).
- Now arrange onions and tomatoes slices with minced chilies and coriander leaves.
- Sprinkle salt, pepper with a squeeze of lime on the vegetables.
- Top with third slice of bread (buttered side facing down)
- Press well and cut into four square pieces with sharp knife.
- Dot with tomato ketchup and serve immediately.

Curried Chicken Salad Sandwich

2 cups cubed chicken breast, cooked 
3/4 cup chopped apple
3/4 cup dried cranberries
1/2 cup chopped walnuts
1/2 cup chopped celery
3/4 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon chopped green onion
1 teaspoon curry powder
6 lettuce leaves
6 bread slices, toasted

- Spread butter over 1 side of each slice toast.
- In a large bowl, combine the chicken, apple, cranberries,mayonnaise, walnuts, celery, lemon juice, onion and curry powder.
- Place lettuce on bread slices.
- Top with chicken salad mixture.
- Top with a slice of bread.

Boneless Fried Chicken with chutney

2 KG boneless chicken
2 tbs. ginger paste
1 tsp. Ajinomoto
8 tbs. soya sauce
2 tsp. chili sauce
4 tbs. white vinegar
2 tbs. red chili powder
1 tsp. black pepper powder
500g Yogurt
10 tbs. corn flour
1 tsp. chat masala
Oil for deep frying
Salt to taste

1 cup fresh chopped coriander
3 cloves of garlic
1/2 tsp. salt
8 green chilies
1 tsp. zeera powder
4 tbs. Imli paste
4 tbs. tomato ketchup
1/4 cup water

- Cut the chicken into 5cm long and 3cm wide pieces.
- In a bowl mix the chicken with all the other ingredients.
- let it marinate for about 4 hrs.
- After marinating, deep fry the chicken.

- In a mixer add all the ingredients and grind it to paste.

Grilled Chicken Sandwich

6 Boneless chicken breasts
1 tbsp Olive oil
2 tbsp Lemon juice
2 Garlic flakes (crushed)
1 Ginger (grated)
2 Red ball peppers
1/2 Cup mayonnaise
6 Bread slices
salt and pepper to taste

- Cut chicken into pieces.
- Mix olive oil, lemon juice, crushed garlic and grated ginger well.
- Marinate chicken with this mixture for 1 hour. Grill the marinated chicken pieces till they get cooked properly.
- Spread mayonnaise on bread slices.
- Top with a grilled chicken piece and red ball pepper.
- Top with a slice of bread.
- Grilled Chicken Sandwich is ready.

Club Sandwich

Chicken 1/2 kg  boiled
Cheese slices
Garlic 3-4 cloves
Eggs as required
Mayonnaise 1/2 bowl
Mustard paste 2 tbsp
Lettuce leaves
Toast slices as required
Black pepper

- Boil the chicken with garlic cloves, salt and black pepper.
- Sprinkle salt and black pepper on the boiled egg slices. Butter the toasts.
- Mix the mayonnaise and mustard paste. Apply the mayonnaise mix on the slices.
- Place sliced eggs on mayonnaise and mustard coated slices. Now place buttered toast and put lettuce leaves on it.
- Place a cheese slice on it. Also place tomatoe and cucumber slices. Now add chicken on it.
- Cover with mayonnaise and musterd paste coated slice.
- Slice in half and insert toothpick in it.
- Serve with Chips or Potato Wedges.

Fruit Cocktail Drink

This drink must be prepared right at the time of serving to give the feeling it deserves.

2 cups fresh fruit cocktail
1 250ml 7up
Crushed ice

- Put the empty glasses in the freezer 15 minutes prior to serving. This will give them this frosty look, people would love !
- By the time you want to serve the drink, get the glasses from the freezer, hold them by bottom and put them on the serving tray.
- Put  two table spoons of crushed ice. Fill half of the glass with fresh fruit cocktail.
- Do the same for all the six glasses. Now open the can of 7up and start pouring the soda in to the glasses.
- Pour soda in glasses from at least distance of two inches so you get top filled up with bubbles.
- That’s all. Give it a try, you will love it….

Fruit Slush

2 Ripe Banana, sliced
1 cup Orange juice
12 Strawberries
ice cubes

- Place bananas, orange juice, Strawberries and ice cubes in blender and blend until thick and smooth.
- Serve immediately.
Serves 4 person

Keemay ke Pakoray

250 gm very finely minced beef or mutton
Salt to taste
½ tsp. crushed whole dried red chilies
4-5 black pepper 
1-2 green chilies chopped
1 tsp. crushed coriander seeds
¼ tsp. cumin seeds 
1 small onion finely chopped
1 egg or 2 tbs. basen OR 1 slice of bread 
Oil for deep-frying

- In the mincemeat add all the spices and mix well.
- Add any one of the following to the meat mixture. Egg OR basen OR flour OR bread. Mix well.
- Heat the oil for deep-frying.
- Make small balls of this mincemeat mixture and deep fry till golden brown.
- Serve with ketchup or mint chutney.

Chicken bake

    1 broccoli, cut into florets
    ½ cauliflower, cut into florets
    50g butter
    1/3 cup plain flour
    3 cups milk
    1 teaspoon sea salt or per taste
    3 cups cooked chicken, shredded
    1 cup grated tasty cheese

    1 cup fresh breadcrumbs
    ½ cup freshly grated parmesan
    juice of 1 small lemon

- Preheat the oven to 200°C. 
- Butter the base of a 2.5 or 3L casserole dish or 6 individual dishes. 
- Cook broccoli and cauliflower in a steamer or the microwave for 4-5 minutes until just tender and drain well.
- Melt butter over medium heat in a saucepan. Stir in flour and cook, stirring, for one minute. Gradually whisk in milk to prevent lumps forming; add salt (if using). Bring to the boil, keep stirring, until the sauce thickens.
- Stir chicken, cheese and vegetables into sauce. Spoon into prepared dishes.
- Combine breadcrumbs, parmesan, and lemon zest and juice in a small bowl. Sprinkle evenly over chicken mixture. 
- Bake for 20 minutes until top is golden and crunchy.

Honey soy chicken

Chicken drumsticks marinated in soy sauce and honey are always a popular - and sticky! - dinner for kids. This recipe is quick to make and goes well with plain rice and steamed vegetables.

    1/2 cup light soy sauce
    1/3 cup honey
    1 lemon, juiced
    1 garlic clove, crushed
    12 chicken drumsticks

- Preheat oven to 200°C.
- Combine soy sauce, honey, lemon juice and garlic in a bowl and mix well.
- Place the chicken drumsticks in an ovenproof dish in a single layer and pour the marinade over the top.
- Cover the dish with foil and cook drumsticks in preheated oven for 45 minutes or until the juices run clear when the drumsticks are pierced in the thickest part.
- Turn the drumsticks and baste them with the marinade every 15 minutes.
- Remove from oven, drain off marinade and cool to room temperature.
- Store in an airtight container in the fridge for up to 2 days.

Tip: If you want to reheat the drumsticks, preheat the oven to 150ºC. Place the drumsticks in an ovenproof dish and reheat them for 10 minutes or until heated through.

Salmon, corn and rice cakes

    400g cooked salmon, fresh or canned
    ¼ cup mayonnaise, plus ½ cup more for serving
    ¼ cup rice, cooked    
    1 egg
    1 cup breadcrumbs
    1 teaspoon salt
    2 teaspoons mustard
    2 tablespoons lemon juice, plus 2 tablespoons more
    1 ear of corn, cooked and kernels removed
    ¼ cup oil

- In a large mixing bowl, mix together the salmon, ¼ cup mayonnaise, egg, breadcrumbs, salt, rice, mustard, lemon juice, and corn.
- Form into small patties, about 1/3 cup each in size, and set aside.
- Pour 2 tablespoons of oil into a large frying pan and bring to a low-medium heat. Fry the cakes in batches until golden. Be very careful the heat is not too high or the corn kernels will start popping. You should use a splatter guard if you have one.
- Place the salmon cakes on a plate lined with paper towels to drain off the oil.
- Stir together the 2 tablespoons more of lemon juice and the extra ½ cup of mayonnaise and serve a dollop with the salmon cakes.

Tuna fried rice

    425 grm tin tuna    
    1 teaspoon olive oil
    2 eggs
    4 rashers bacon, diced
    1 small onion, diced
    1 cup frozen peas
    2 tablespoons soy sauce
    2 cups cooked rice
    coriander to garnish

- Heat oil in a large frypan, break eggs into wok and stir with a spoon to break up the yolks.
- Cook for a minute, flip the omelette over and cook the other side for a minute.
- Transfer omelette to a plate and slice into bite size strips.
- Return frypan to heat and stir fry bacon and onion until onion is soft, about 3 minutes.
- Add peas, cook for two minutes.
- Add tuna and soy sauce, combine with other ingredients, then add rice and egg strips.
- Stir well to combine and heat through.
- Serve immediately garnished with herbs.


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