Spicy Chicken Shawarma

Ingredients

• 2 tbls finely chopped fresh parsley
• 1/4 tsp ground ginger
• 1/4 tsp ground cumin
• 1/8 tsp ground coriander
• 1/2 tsp salt
• 1/2 tsp crushed red pepper
• 5 tbls plain low-fat Greek-style yogurt, divided 
• 2 tbls fresh lemon juice, divided
• 3 garlic cloves, minced and divided
• 1 pound skinless, boneless chicken breast halves, thinly sliced 
• 2 tbls extra-virgin olive oil
• 1 tablespoon tahini
• 4 (6-inch) pitas, halved
• 1/2 cup chopped cucumber
• 1/2 cup chopped plum tomato
• 1/4 cup pre-chopped red onion

Method

1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves.
2. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.
3. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves.
4. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion. 

Couscous with Artichokes, Feta, and Sun-Dried Tomatoes

Ingredients

• 2 1/3 cups water
• 1 (14 1/2-ounce) can vegetable broth
• 1/2 cup sun-dried tomatoes
• 1 3/4 cups uncooked couscous
• 3 cups chopped cooked chicken breast
• 1/2 cup (2 ounces) crumbled feta cheese
• 1 cup chopped fresh flat-leaf parsley
• 2 (6-ounce) jars marinated artichoke hearts, undrained
• 1/4 tsp freshly ground black pepper

Method

1. Combine 2 cups water and tomatoes in a microwave-safe bowl. Microwave at high 3 minutes or until water boils; cover and let stand 10 minutes or until soft. Drain and chop; set aside.
2. Place 1/3 cup water and vegetable broth in a large saucepan; bring to a boil. Stir in couscous. Cover, reduce heat, and simmer 8 minutes or until tender. Remove from heat; stir in tomatoes and remaining ingredients.

BBQ Chicken with Cabbage & Pear Slaw

Ingredients 
  3 tbls light mayonnaise
  2 tbls cider vinegar
  2 tbls low-fat milk
  1 tsp sugar
  1/8 tsp celery seeds
  1/4 cup bottled barbecue sauce
  4 cup shredded red cabbage 
  3 cup shredded carrots 
  2 large pears, cored and cut in thin strips
  4 boneless skinless chicken breast halves (1 pounds)
  Salt & black pepper to taste

Method
1. Blend mayonnaise, milk, vinegar, sugar, 1/2 teaspoon of the salt, celery seeds and 1 tablespoon of the barbecue sauce.
2. In a bowl, mix cabbage, carrots and pears. Top with mayonnaise mixture
3. Toss to coat. Cover and refrigerate for at least 2 hours.
4. Heat oven to 450 degrees F. Place chicken breasts on a rack over a baking sheet. 
5. Remove 2 tablespoons barbecue sauce to a small bowl; brush each breast lightly with remaining barbecue sauce, then sprinkle with remaining 1/2 teaspoon salt and black pepper. 
6. Bake at 450 degrees F for 30 minutes or until internal temperature of chicken registers 155 degrees F on an instant-read thermometer. 
7. Remove from oven and spoon reserved barbecue sauce over chicken breasts. Serve with 1-1/2 cups slaw per person.

Chicken shashlik

Ingredients
  1 chicken breast (250 Grm)
  1 onion, cut into cubes
  1 tomato, seeded and cut into cubes
  2 capsicums, seeded and cut into cubes
  1 tsp each of mustard, salt, pepper 
  1 tbsp Worcester sauce
  ¼ salad oil
  2 tbsps oil for frying
  Plain or fried rice

Method
1. Cut chicken into cubes, season with salt, pepper, mustard, Worcester sauce and ¼ cup salad oil and leave for 30 minutes.
2. Thread chicken and vegetables through small wooden skewers and keep aside. 
3. Heat 2 tbsp oil in a pan and shallow fry the skewers on both sides till golden brown. 
4. Add barbecue sauce and cook till it is tender and serve on plain or fried rice.

Sweet and Sour prawn Noodles

Ingredients
• Prawns ½ kg - cleaned and washed
• Egg whites 2
• Cornflour ½ cup
• Refined flour ½ cup
• Sugar 1tsp
• White pepper powder 1 tsp
• Chicken cube flour 1 tbsp
• Baking powder ½ tsp
• Salt to taste
• Oil as required

for sauce
• Noodles 1 cup
• Tomato ketchup 1 cup
• Pineapples (cubed) 1 can
• Cauliflower (break flowers) 1 head
• Capsicums (cubed) 2
• Green chillies (finely cut) 4
• Crushed black pepper 1 tsp
• Jaggrey 1tsp
• Chicken cube flour 1tsp
• Cornflour (dissolved in water) 2 tbsp
• Soya sauce 2tbsp
• White vinegar 2tbsp
• Salt 1 tsp
• Sesame seed oil 3 tbsp + Oil for frying

Method
• Mix all prawn ingredients except oil in a bowl and add water to make thick paste.
• Heat oil in a pan. coat prawns with mixture and fry till golden.
• In a separate wok cook tomato ketchup, black pepper, soya sauce, chicken cube flour, salt, vinegar, and jaggrey and fry for 5 minutes
• Heat little oil in a pot; fry capsicums, cauliflower and green chillies, and mix in sauce and pineapples
• Before serving mix cornflour, salt, 3 tbsp oil, prawns and noodles.

Note: For chicken cube flour crumble 10 packets of chicken cube in 21/2 cups of flour and mix thoroughly with hands. Refrigerate mixture and use as and when required.

Chicken Noodles

Ingredients
    Boneless chicken ½ kg
    Noodles 1 packet
    Green chili sauce 2 tbsp
    Dry red chilies 2-3
    Chopped garlic 1 tbsp
    Chopped green chilies 1 tbsp
    Mixed shredded vegetables
    Soya sauce 3 tbsp
    Vinegar 1 tbsp
    Ajinomoto 1 pinch
    Salt and black pepper to taste


Method
- Boil the chicken and cut into cubes. 
- Heat oil in deep pan and add garlic, dry red chilies, shredded vegetables, soya sauce, salt, black pepper, green chili sauce and Ajinomoto and sauté for some minutes. 
- Boil the noodles for 5 minutes. 
- Strain the noodles and add them in mixed vegetables and chicken. 
- Add green chilies and vinegar and cook for 10 minutes on low heat. Serve hot.

Coleslaw (2)

Ingredients
    1 pound of Cabbage - finely shredded
    1 medium Onion - finely chopped
    1 medium Green Pepper - finely chopped
    Celery Seeds to taste
    ½ cup Sugar
    Salt to taste
    Black Peppers - fresh grounded to taste
    ½ cup Salad Oil
    ½ cup Vinegar


Method
- In a large bowl, combine the cabbage, onions, and green peppers.
- In a saucepan, combine the vinegar, sugar, and salad oil; heat to boiling. Immediately pour over vegetables in the bowl.
- Add salt and pepper and a generous sprinkling of celery seed, to taste. Toss to coat vegetables.
- Refrigerate coleslaw for several hours or overnight for best flavor.

Chicken Fried Noodles

Ingredients
· chicken pieces,about 400 gms 
· broccoli or cauliflower,150 gms 
· Celery,1 
· Green onion,1 
· Bell pepper,1 
· Noodles,400 gms 
· Green chilies,5 
· Eggs,2 
· Freshly ground pepper,2 tsp 
· Ginger,1 sq.inch 
· Garlic,10 flakes,crushed 
· Star aniseed,1 
· Carrot,cut lengthwise,150 gms 
· vegetable oil,60 ml 
· soy sauce,30 ml 
· chicken broth 150 ml 
· Cilantro,1 bunch 
· chili powder 2 tsp. 
· Chicken soup cubes,3 
· Corn starch,50 gm


Note
Most of the ingredients mentioned above contain plenty of Vitamins, minerals, phyto−chemicals and anti−oxidants which not only lower your chances of cancer,but also promote a sense of well being,especially with all those Red hot chilies inducing a flush....


Method
 -Cut the chicken to bite−size pieces,coat them with a little corn flour, and half of soy sauce,mix with chili powder and aniseed powder.In a non−stick pan.
- Add 1 tsp of oil and pour the eggs and cook them under low fire. When it comes to eggs and prawns,you need to cook them under low fire to preserve their texture or they get "rubbery".sprinkle the scrambled eggs with pepper and remove them to a plate.
- Add more oil to the hot wok.Add the crushed garlic and crushed ginger to the oil.Add the chopped green onions, chilies and chicken to the pan,stirring all the while. After a couple of minutes,reduce the heat so that the chicken cookes in its juice.Later add the florets of cruciferous vegetables and stir fry them for about 3 minutes.Meanwhile,prepare Noodles as advised and set aside.Turn up the heat in your wok.Add the broth,spiced with crushed soup cubes and soy sauce.Add the remaining corn starch to add the "glaze" and stir with chopped celery and scrambled eggs. Lastly mix them with the prepared noodles.Garnish with cilantro and serve hot.

Spicy Chicken Soup

Ingredients
Chicken - 1 breast piece with bone 
Bay Leaves - 3 pieces
Garlic - 3 cloves chopped finely
Green Chillies - 2 finely chopped
Red Chilli Powder - 1/2 Teaspoon
Tomatoes - 2
Garam Masala - 1/2 Teaspoon
Curry Powder - 1 Teaspoon (Optional)
Salt to taste


For Seasoning
Cooking Oil
Cumin Seeds
Flour(Maida)


Method
- Cut chicken into small pieces. Put 5 cups of water, chopped garlic, chicken, bay leaves, green chillies. Boil it in simmer for about 15 minutes.
- Add commutates and red chilli powder to the boiling soup and continue boiling it in simmer for another 10 minutes.
- In another pan heat oil and put season it with cumin seeds. Do it with low heat.
- Add flour(maida) to the oil and fry it for 3-4 minutes until the color of the flour just starts to turn light brown.
- Add the seasoning you made in step # 4 to the boiled soup.
- Add garam masala, curry powder and salt to the soup. Boil it for 5 minutes. Your Spicy chicken soup is ready. Serve hot with bread and enjoy.

Sweet Corn Chicken Soup

Ingredients
1 cup cooked chopped (or shredded) chicken
1 cup cooked sweet corn kernels
4 cups chicken stock
1 egg white, lightly beaten
1/4 cup chopped spring onion
1 tbsp corn flour
Salt and Black Pepper as per taste


Method
- Bring the chicken stock to boil. Add chicken pieces and corn kernels.
- Dissolve corn flour in 1/4 cup water. Add it to the stock, stirring continuously so no lump is formed.
- Let it simmer for 10 mins. Add spring onion and pepper. Let it simmer for another 5-7 mins.
- Slowly pour in egg white, stirring continuously. Take off from fire immediately after putting the egg white.
- Garnish with corriander laves / chicken pieces / corn kernels. 
- Serve hot.

Chicken Spread

Delicious homemade chicken spread that you can preserve for long time.


Ingredients
Chicken 1/2 kg 
Egg 1 
Salt 1/2 tsp 
Chinese salt 1/2 tsp 
White pepper 1/2 tsp 
Sugar 1tsp 
Mustard powder 1/4 tsp 
Vinegar 2 tsp 
Oil 1 cup 
White vineger 1/2 cup 
Black pepper 1/4 tsp 
Butter 
Bread


Method
- In a bowl mix egg, salt, Chinese salt, mustard powder, sugar and vinegar. 
Now put this mixture in a blender and blend for about 1 minute. 
- Gradually Add oil while blending it until it forms into a smooth paste and oil blends in thoroughly. 
- In a seperate pan add chicken and white vinegar and cook on medium heat until the chicken becomes tender. Don't add water. 
- when the vinegar becomes dry and chicken is tender turn off the heat. 
- Shred the chicken into thin pieces, Add black pepper. 
- Add this chicken into the mayonnaise we made earlier to make a spread. Mix well. 
- Delicious home made chicken spread is ready. 
- You can preserve this spread for 4-6 weeks in refrigerator. 

Noodle Soup

The use of plenty of vegetables and tofu lends an exotic flavour and lots of antioxidant i.e. vitamin C, which helps fight infections. Serve this soup as soon as it is cooked to relish it the most.


Ingredients
1/2 cup mixed sprouts (moong, matki, chana etc.)
1/4 cup sliced red capsicum
1/4 cup sliced yellow capsicum
1 tbsp chopped spring onions whites
3 cups Vegetable Stock
1/4 cup spaghetti, cut into 25 mm. (1") pieces
salt to taste
1/4 tsp cornflour dissolved in 1 tablespoon of water
1 tbsp chopped spring onion greens
1/2 cup tofu (bean curd/ soya paneer) cubes
1/4 tsp freshly ground black pepper powder


Method
* Heat a non-stick pan, on a medium flame and when hot, add the capsicum, spring onion whites and mixed sprouts and dry roast for 2 to 3 minutes.
* Add the vegetable stock, spaghetti and salt and cook for 10 to 15 minutes or till the vegetables and spaghetti is done.
* Add the cornflour mixture, spring onion greens and simmer for few more minutes.
* Add the pepper, mix well and serve hot.

Macaroni Salad With Sour Cream

Macaroni salad may not be very high on visual appeal, but it is definitely a satiating and delicious salad. A different way to use up pasta in a salad! macaroni is cooked al dente and mixed in with cucumber, celery, spring onions and green capsicum. The dressing is what makes this salad unique – with cream, curd, milk and mustard powder mixed well and tossed into the salad it adds a nice creamy 


texture to the dish. 


Ingredients
To Be Mixed Into A Dressing (makes Approx. 1 Cup)
1 cup curds
1 1/2 tbsp fresh cream
3 tbsp milk
1/4 tsp mustard powder ,
readily available in the market


Other Ingredients
1 1/2 cups boiled and chopped macaroni
1 cup finely chopped cucumber
2 tbsp finely chopped celery stalks
1/2 cup finely chopped spring onions whites
1 tbsp finely chopped green spring onions
1/2 cup finely chopped capsicum
salt to taste


Method
* Combine all the ingredients in a bowl, add the dressing and toss well.
* Refrigerate for at least 2 hours.
* Serve chilled.

Chicken and Mushroom Soup

Ingredients
2 breast pieces chicken, boil and cut into small pieces
Chicken stock 3 cups
Button mushrooms 1 cup
Milk 1 cup
White flour 1 tbsp
Black pepper ½ tsp
Butter ½ tbsp
Fresh cream ½ cup
Salt to taste


Method
Melt butter in a pan, add white flour, cook lightly and remove pan from heat. After 5 minutes add milk, put back on low heat and stir with a wooden spoon till it thickens. Add salt and remove from heat. In another pan heat the chicken and chicken stock for five minutes and add to the with sauce. Add mushrooms, black pepper and cream before serving. Serve hot with rolls and butter.

Indian Sweet Corn Chicken Soup

Ingredients


    1 tin sweet corn-cream 
    4 cups chicken stock
    2 tbsp corn flour
    1 1/2 tsp salt
    1/4 tsp ajinomoto (optional)
    1 egg, slightly beaten
    1/2 cup cooked diced chicken


Method


Dissolve the corn flour in 1/2 cup water and keep aside.


Empty the contents of the corn tin into a saucepan, add the stock and bring to a boil. Add the corn flour solution and let simmer for about 10 minutes.


Add the salt and the shredded chicken and keep on simmer.


Pour the egg in a thin stream over the simmering soup, stirring slowly all the time. Add the ajinomoto and serve hot.

Omelet with Stir-Fried Noodles

Ingredients
1/4 tsp oregano
1/4 tsp black pepper powder
1 tsp coriander
1 green chili, sliced
1 tsp garlic, chopped
2 tbsp oil
2 tsp Chinese salt
2 tsp Soya sauce
2 tbsp mushroom, sliced
2 tbsp capsicum, finely chopped
3 eggs
3 tbsp carrot, sliced
3 tbsp cucumber, sliced
180 gms noodles, boiled


Method
Beat eggs in a bowl; add salt, pepper, oregano and coriander and mix. Add a little oil in a frying pan, pour the egg mixture and cook.
Remove and keep aside.
In the same pan add some more oil, then add carrot, cucumber, mushroom, Soya sauce and capsicum and fry for a couple of minutes.
Now add green chillies, Chinese salt, salt, pepper, ginger, garlic and fry for a minute, add noodles and mix. Remove and place it in a plate.
Make a roll of the omelet, cut and arrange on the noodles.
Serve hot.

Omelet with Stir Fried Noodles and Vegetables

Ingredients
Egg 3
Oregano ½ tbsp
Basil ½ tsp
Thyme pinch
Coriander 1 tbsp
Salt to taste
Pepper pinch
Green chili sliced 2 pcs
Garlic chopped 1 tbsp
Carrot sliced 3 tbsp
Cucumber ½ pcs
Mushroom sliced 2 tbsp
Soya sauce 2 tbsp
Capsicum juice cut 1 pc
Oil 2 tbsp
Aginomoto ½ tbsp
Noodles 150 gms


Method
Beat eggs in a bowl. Season with salt and pepper. Add oregano, basil, thyme and coriander and mix. Add a little oil in a frying pan, pour egg mixture and cook omelet and remove. In the same pan add some more oil, and carrot, cucumber, mushroom, Soya sauce and capsicum and fry for 1 minute. Now add green chillies, aginomoto, salt, pepper, ginger, garlic and fry for 1 minute, add noodles and mix. Put them in a plate. Roll the omelette, cut and arrange on noodles.

Chicken Fingers

Ingredients
 4 chicken breast fillets
 2 tbsp. fresh lemon juice
 1 level tsp. salt
 1 tsp. pepper
 1\2 cup flour
 1 tsp. red chilli powder
 11/2 cups dry breadcrumbs
  2 eggs, lightly beaten
 oil for frying

Method

1. Cut the chicken fillets into strips about 1\2 inch  wide and 2 inch long. Marinate the chicken strips with lemon juice, 1\2 teaspoon salt and 1\2 teaspoon pepper and keep aside for about an hour, Drain excess water and pat dry the strips.
2. Combine in a medium bowl, flour, chilli powder and remaining salt and pepper. Add chicken strips and mix well to coat the chicken with flour.
3. Dip the chicken strips first in egg, then coat with breadcrumb and place them on a tray in single layer. 
4. Heat the oil in a large karahi or deep frying pan. Carefully immerse 6-8 chicken strips into the hot oilat a time for 3-5 minutes, turning them over once or twice. Fry to a golden crisp colour.
5. Drain on paper towels. Serve with mint chutney and garlic chutney.

Chinese Chicken Pakoray

Ingredients

500 gm, boneless chicken pieces
3 tbsp chilli sauce
2 tsp crushed red chillies
3 tbsp fresh coriander, chopped
1 egg
1 tbsp Soya sauce
3 tbsp cornflour
1 tbsp honey
1 tsp salt, levelled
Oil for deep frying

Method

Mix all the ingredients, except chicken and cornflour. Now add chicken pieces and mix well. Refrigerate for two hours. Add cornflour and mix well to ensure an even coating on the chicken pieces. Heat oil in a pan and deep fry chicken on high heat till cooked. Serve with chilli sauce.

Homemade Mayonnaise

Basic Mayonnaise -To scale this recipe up or down, the ratio is one yolk per cup of oil

Ingredients
1 egg yolk
a heavy pinch of salt
a pinch of sugar
a few grinds of black pepper (use white if you don’t want black specks in your mayonnaise)
1 teaspoon vinegar
1 teaspoon lemon juice
About 1 cup neutral oil

How to Make Homemade Mayonnaise
Mix yolk, salt, sugar and pepper together until well blended and yolk lightens in color.

Mix in the vinegar.

While whisking constantly, drizzle in the oil very slowly. Begin with just a drop or two at a time. Once you have added about half the oil, you can add it in a very thin stream. Keep whisking the entire time you are adding the oil.

When finished, the mayonnaise will not be as thick as store bought mayonnaise. Let it sit, refrigerated, for at least half an hour. Stir, and taste for seasoning. If necessary, whisk in a pinch more salt, sugar or another teaspoon or so of vinegar. Wait before tasting because it takes awhile for the salt to dissolve into all of the oil.

Note that raw egg yolk is used as the emulsifier. As with all raw eggs, there is some risk of salmonella contamination. The USDA advises that the elderly, very young and those with compromised immune systems should avoid raw eggs. Use the freshest eggs possible or substitute pasteurized eggs.