Fire crackers shrimps

Ingredients
Shrimps ½ kg
Salt 1 tsp
Crushed red pepper 1 tsp
Black pepper ½ tsp
Egg 1
Corn flour 4 tbsp
Flour 1 tbsp
Baking powder ½ tsp
Soya sauce 1 tbsp
Method for shrimps
Mix altogether in a bowl and deep fry shrimps until golden brown. Keep aside.
Fire cracker sauce
Sweet chili sauce 4 tbsp
Chili garlic sauce 4 tbsp
Chili paste 2 tbsp
Vinegar 2 tbsp
Ketchup 2 tbsp
Oil ¼ cup
Garlic 1 tbsp chopped
Spring onion chopped 1
Red capsicum finely chopped 2 tbsp
Method for sauce
Heat oil fry garlic till light golden add in all the sauces with fried shrimps balls, toss well in gravy. Serve garnish with spring onion chopped and chopped red capsicum. Serve on a bed of thin rice stick noodles.

Chicken Lasagne

INGREDIENTS:
Chicken Boneless (cut into cubes) 300g
Capsicum Medium (cut into cubes) 1 pcs
Carrot Medium (cut into cubes) 1 pcs
Onion Medium (cut into cubes) 1 pcs
Cheddar Cheese (grated) 1 ½ cup
Garlic (chopped) 1 tbsp
Milk 3 cups
Cooking Oil 6 tbsp
Salt 1 tbsp
Bake Parlor Lasagne and White Sauce Mix Sachet (inside the pack)
METHOD:
Boil pasta in salted boiling water for 5-7 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp of oil to pasta, mix well and arrange the sheet straight on a plate and set aside.
In a pan, add remaining oil on medium heat and add garlic. Fry for a minute.
Add chicken and fry for 5 minutes. Add Bake Parlor Spice Mix Sachet along with vegetables and cook for 2 minutes on high heat. Remove and set aside.
In a bowl, add 3 cups of milk and add white sauce sachet and cook on medium heat, while continuously stirring till the sauce thickens. Remove and set aside. Now in an ovenproof dish, first layer half of the chicken and vegetable mix and level then 1/3 of the white sauce, 1/3 of grated cheddar cheese and then the pasta sheet. Make sure there are no gaps in between the sheets. Repeat the same process again. On the top of pasta layer, spread the remaining white sauce covering the pasta. Spread remaining cheese on top. Preheat the oven on high for 15 minutes. Place the dish in the centre of the oven and bake for 15 minutes. Remove and serve hot.

French chicken roast

Ingredients
Chicken 1 kg
Butter 2 tbsp
Oil 2 tbsp
Lemon juice 1 tbsp
Salt 1 tsp heaped
Crushed black pepper 1 tsp
Paprika 1 tsp
Wooster sauce 2 tbsp
Ketchup 2 tbsp
Onion 1 chopped
Mustard paste ½ tsp
Corn flour 1 tbsp
Baby potatoes 12
Baby onions 12
Carrots 2 cut in thick cubes
Method
Marinate chicken with salt, lemon juice, Wooster sauce, black pepper crushed, paprika, and ketchup, very well, prick chicken well, keep it aside for 2 hours, heat butter and oil in a pan, add chicken roast well on both sides for 10 minutes, add in the potatoes and carrots, with ½ cup of water, cover and simmer till done, lastly add baby onions, thickens gravy with corn flour paste, serve with dinner roles.

Italian cannelloni

Ingredients for pan cake
Flour 1 cup heaped
Salt ¼ tsp
Eggs 2
Milk ½ cup
Water½ cup
Ingredients for cheese sauce
Butter 3 tbsp heaped
Flour 2 tbsp heaped
Milk 1 ½ cup
Water ½ cup
Cream ½ cup
Salt ½ tsp
White pepper ½ tsp
Cheddar cheese 2 tbsp
Ingredients for pasta sauce
Oil 2 tbsp
Onion chopped 2 tbsp
Garlic chopped 1 tsp
Tomato puree ½ cup
Salt ½ tsp
Black pepper ½ tsp
Oregano leaves ½ tsp
Sugar 1 tbsp
Orange food color pinch
Ingredients for filling
Chicken breast 3 cut into ½ inch tiny cubes
Oil 3 tbsp
Flour1 tbsp heaped
Onion 2 tbsp chopped
Garlic paste ½ tsp
Oregano leaves ½ tsp
Tomato paste 2 tbsp
Salt ¾ tsp
Black pepper ¾ tsp
Mushrooms thinly sliced 6
Fresh cream ½ cup
Finely chopped parsley 2 tbsp
Ingredients for topping
Cheddar cheese ½ cup
Parmesan cheese 1 tbsp
Method for pan cake
In a bowl mix together 1 cup flour, ¼ tsp salt, 2 eggs, ½ cup milk and ½ cup water, mix into a smooth pourable consistency batter, sieve it grease non-stick frying pan, put spoon full of batter, spread evenly, cook on one side only, when it leaves the side, remove. Make thin pan cakes and keep aside till we make the filling.
Method for filling
Heat 3 tbsp oil add 2 tbsp chopped onion fry for 2 minutes, add ½ tsp garlic paste, 3 chicken breast finely chopped, 1 tbsp flour, ¾ tsp salt, ¾ tsp pepper, 2 tbsp tomato paste, ½ tsp oregano leaves and half cup water, cook till chicken tender and mixture thick, remove add ½ cup cream, 2 tbsp chopped parsley and 6 sliced mushrooms, cool filling, spread 1 tbsp heaped filling into each pan cake, roll firmly, spread in a large greased oven proof dish, spread with pasta sauce, cover with cheese sauce, again drizzle 2 tbsp pasta sauce on top, top with grated cheddar and parmesan cheese, grill for 10 minutes till top light golden

Thai Style Red Kabab

Ingredients
Boneless chicken ½ kg big cubes
Suree siracha sauce 2 tbsp
Sweet chili sauce 2 tbsp
Soya sauce 2 tbsp
Hoisen sauce 1 tbsp
Coconut milk 2 tbsp
Capsicum 1 cut into square cubes
Onion 1 cut into square cubes
Method
Marinate chicken cubes with suree siracha sauce, soya sauce, Hoisen sauce and coconut milk for 30 minutes put on skewers alternating with vegetable cubes, pan fry in 2 tbsp oil, serve on a bed of boiled rice, garnish with chopped mint and coriander.

Pad Thai Noodles

Ingredients
Rice noodles 200 gm
Chicken breast 1 thinly sliced
Carrots 2 cut into strips
Beans sprouts 1 cup
Capsicum 1 striped
Garlic crushed 1 tbsp
Onion 1 sliced
Green onion 2 cut into 1 inch piece
Salt 1 tsp leveled
Soya sauce 1 tbsp
Roasted peanut coarsely ground 2 tbsp
Lemon juice 2 tbsp
Oil ¼ cup
Ingredients for sugar syrup
Sugar 2 tbsp
Water 4 tbsp
Thai red curry paste 2 tbsp
Ingredients for sauce
Tamarind paste 1 tbsp
Fish sauce 2 tbsp
Water ¼ cup
Method for tamarind paste
In a bowl mix together tamarind paste and fish sauce with ¼ cup water and keep aside. Soak rice noodles for 20 minutes in hot water, drain and keep aside.
Method
heat ¼ cup oil in a wok, add crushed garlic with sliced chicken, cook for 1 minute add the sliced vegetables with red curry paste, salt, pepper, soya sauce, tamarind sauce and sugar syrup, mix in noodles, cook on high flame mix in well, remove in a platter, serve garnish with crushed peanuts.

London fish and chips

Ingredients
Boneless fish fillet ½ kg (sole)
Salt, white pepper, mustard powder ½ tsp each
Ingredients for batter
Flour 1 cup
Baking powder 1 tsp
Salt ½ tsp
Oil 3 tbsp
Chilled water 1 cup to make batter
Method
Marinate fish with salt, pepper, mustard; dip in prepared batter, deep fry in a frying pan till golden and crisp, serve with French fries and ketchup.

Chicken chili with garlic rice

Ingredients

Chicken boneless 300 gm cut into 1 inch cubes

Salt and pepper ½ tsp each

Soya sauce 1 tbsp

Ingredients for batter

Egg 1

Corn flour 2 tbsp heaped

Flour 2 tbsp

Salt ½ tsp

Baking powder ½ tsp

Black pepper ¼ tsp

Soya sauce 1 tbsp

Ingredients for sauce

Onion sliced 1

Green chilies cut in strips 4 seeds removed

Ketchup ½ cup

Soya sauce 1 tbsp

Chili sauce 2 tbsp

Sugar 1 tbsp

Water 1 ½ cup

Oil ¼ cup

Corn flour 1 tbsp heaped mixed with ¼ cup water

Method

Marinate chicken with salt and pepper, soya sauce for 15 minutes, dip in prepared batter and deep fry.

Ingredients for sauce

In a wok heat oil add onion and green chilies add seasonings, sauces, water, cook till boiling, thickens with corn flour, cook till thick, remove add in fried chicken cubes, serve with rice.

Ingredients for garlic rice

Boil rice 250 gm or 2 cups

Crushed garlic 1 tbsp

Oil ¼ cup

Salt and pepper ½ tsp each

Soya sauce 1 tbsp

Spring onion leaves chopped ½ cup

Method

Heat oil add crushed garlic till brown add boiled rice with seasonings and soya sauce, mix well, lastly add spring onion leaves and remove. Serve with chicken chili.

Dajjaz mandi

Ingredients
Chicken 1 kg whole
Butter 2 ounce
Oil ¼ cup
Green cardamom 10
Black cardamom 1
Cinnamon 2 sticks
Black pepper whole 1 tbsp
Cloves 8 to 10
Bay leaf 2
Rice ½ kg
Saffron ¼ tsp + ¼ tsp
Yellow color pinch
Green cardamom grinded ¼ tsp + ¼ tsp
Salt 1 tbsp
Onion 1 cup chopped
Lemon juice 2 tbsp
Lemon dried 1
Method
Heat butter and oil in a pan add whole spices with chopped onion and whole chicken, fry till chicken golden brown on both sides add 6 cups water with ¼ tsp grinded green cardamom, ¼ tsp saffron, 1 dried lemon, salt 1 tbsp, cover and cook till chicken tender and 2 ½ cup stock left, remove chicken from stock add ½ kg soaked rice cover and cook till rice done, slightly sprinkle powdered yellow color on one side of rice only, leave it on dum for 10 minutes. Now mix well, remove in a platter, and serve chicken over rice. In small bowl mix together 1 tbsp butter with remaining cardamom powder, saffron, soaked in hot water, lemon juice, mix well, and brush on top of chicken, bake in a preheated oven for 15 minutes.

Henny Penny Chicken

Ingredients:
Chicken boneless ½ kg
Oil ¼ cup
Butter 1 tbsp
Flour 1 tbsp
Cream1/2 cup
Salt 1 tsp
Black pepper ¼ tsp
Ketchup ½ cups
Mushrooms sliced 4
Garlic paste 1 tsp
Method:
1. Heat oil, add garlic paste, chicken with salt, pepper fry well
2. Add flour with 1 cup water, ketchup, cream, mushrooms
3. Cook till thick and chicken tender.
4. Serve with egg fried rice

Hot and spicy Fried drum sticks

Ingredients
Chicken wings ½ kg make into loly pop shape
Salt ½ tsp
White pepper ½ tsp
Sugar ½ tsp
Chopped garlic 1 tsp
Egg 1
Corn flour 2 tsp heaped
Flour 2 tsp heaped
Method
Marinate your drum sticks with all above, mix very well, deep fry for 10 minutes, then remove and re fry once again for 10 minutes till crisp and golden brown

chicken chowmein

Ingredients
Chicken boneless 1 cup thinly sliced
Salt 1 tsp + ½ tsp
Sugar ½ tsp + ½ tsp
Corn flour 1 tbsp
Beaten egg Half
White pepper ¼ tsp
Cabbage thinly sliced 2 cups
Capsicum 1 sliced
Egg noodles 1 packet boil for just 3 minutes
Chili sauce 2 tbsp
Soya sauce 2 tbsp
Crushed garlic 1 tsp
Onion 1 sliced
Carrot 1 thinly sliced
Spring onion leaves 2 inch long strips 1 cup
Oil ¼ cup
Ketchup ¼ cup
Method
Marinate chicken sliced with salt, white pepper, sugar, soya sauce, corn flour 1 tbsp, half beaten egg for 15 minutes, heat ¼ cup oil fry crushed garlic till light golden add sliced onion, add marinate chicken cook for 1 minute add in cabbage, carrot, capsicum with chili sauce, soya sauce, ketchup, salt and sugar add boiled noodles, toss well, lastly add spring onion leaves and remove.

Chicken fried rice

Ingredients
Oil ¼ cup
Ginger chopped 1 tbsp
Garlic chopped 1 tbsp
Onion chopped 2 tbsp
Rice ½ kg boiled
Eggs 2 beaten
Frozen mixed vegetables 1 cup
Salt ½ tsp
White pepper ¼ tsp
Soya sauce 3 tbsp
Spring onion leaves chopped 1 cup
Chicken 1 breast, cut in tiny cubes
Method
Heat oil add chopped ginger garlic, fry for 2 minutes add onion, add 2 beaten eggs with chicken, fry for 5 minutes, add mixed vegetables with salt, pepper, vinegar, soya sauce, fold In rice, mix well, lastly add spring onion leaves, toss well and serve.

Chicken with chili

Ingredients
Boneless chicken ½ kg cut in julienne
Egg 1
Salt ½ tsp + ½ tsp
White pepper ½ tsp + ½ tsp
Corn flour 1tbsp + 1 tbsp
Chopped ginger 1 tbsp
Chipped garlic 1 tbsp
Onion 1 cut in cubes like shashlik
Capsicum 1 cut in cubes like shashlik
Spring onion 1 whole cut diagonally
Green chilies 3 cut in length wise
Oil ¼ cup
Soya sauce 2 tbsp
Vinegar 2 tbsp
Chili garlic sauce 1 tbsp heaped
Sugar 1 tsp
Chicken stock 2 cups
Button red chilies 6
Method
Marinate chicken with salt and white pepper ½ tsp each, egg and corn flour, keep aside. Heat oil add chopped ginger garlic with button red chilies, add chicken, fry for 10 minutes add salt, white pepper, sugar, chili garlic sauce, vinegar, soya sauce, add stock, when boiling add onion, capsicum, lastly thickens with corn flour paste, remove and fold in spring onion, serve with fried rice.

Humus

Ingredients
Chic piece 200 gm
Tahina 5 tbsp
Lemon juice 3 tbsp
Crushed garlic 1 tbsp heaped
Salt 1 tsp
Olive oil ¼ cup
Paprika for garnishing as required
Parsley chopped as required for garnishing
Pita bread to serve
Method
Soak chic piece overnight, next day boil until tender, cool put in the blender with all remaining ingredients and blend until smooth, serve garnish with olive oil, parsley and paprika. Serve with pita bread.

Spicy peri peri rice

Ingredients
Rice 250 gm boiled
Soya sauce 2 tbsp
Peir peri sauce 2 tbsp
Ginger garlic paste 1 tsp
Onion chopped 2 tbsp
Tomatoes ½ cut into tiny cubes
Capsicum 1 cut into tiny cubes
Oil ¼ cup
Salt and white pepper ½ tsp each
Method
Heat oil fry chopped onion with ginger garlic paste, add boiled rice with all the seasonings and sauce lastly fold in capsicum and tomatoes, mix well, cover and leave it on dum for 10 minutes, serve with grilled chicken.

Peri peri sauce

Ingredients
Kashmiri red chilies 6
Button red chilies 12
Crushed red pepper 2 tbsp
Garlic 1 tsp
Achaar ki rai 1 tbsp heaped
Crushed coriander 1 tbsp
Oil ½ cup
Vinegar ½ cup
Onion 1 small
Lemon juice 2 tbsp
Lemon salt ½ tsp heaped
Method
Soak the large chilies and button red chilies in 1 cup of water overnight, put all the ingredients in a blender, blend for 5 minutes, store in an airtight container in the fridge.

Peri peri grilled chicken

Ingredients
Chicken 1 kg with skin 4 pieces
Soya sauce 2 tbsp
Black pepper ¾ tsp
Garlic paste 2 tsp
Wooster sauce 2 tbsp
Oil ¼ cup
Lemon juice ¼ cup
Salt 1 tsp
Paprika 1 ½ tbsp
Peri peri sauce 3 tbsp
Meat tenderizer 1 tsp
Method
Prick chicken pieces well, marinate chicken with Soya sauce 2 tbsp, Black pepper ¾ tsp, Garlic paste 2 tsp, Wooster sauce 2 tbsp, Oil ¼ cup, Lemon juice ¼ cup, Salt 1 tsp, Paprika 1 ½ tbsp, Peri peri sauce 3 tbsp, Meat tenderizer 1 tsp for 2 hours, grill chicken pieces in preheated oven for 20 minutes, remove in a frying pan with its marinade and pan fry for 10 minutes until golden, place on a serving platter, serve with peri peri fries.

Beef macaroni casserole

Ingredients
Macaroni boiled 3 cups
Undercut beef ½ kg cut into julienne
Soya sauce 2 tbsp
Vinegar 2 tbsp
Garlic 1 tsp heaped
Salt 1 tsp heaped
Crushed black pepper 1 tsp
Crushed red pepper 1 tsp
Green chilies 4
Onion 1 chopped
Tomatoes 4 chopperized
White cumin seeds 1 tsp
Coconut milk powder ½ cup
Finely chopped garlic 3 tbsp deep fried to a golden
Green chilies 6 cut length wise and deep fried
Capsicum 1 chopped into tiny cubes
Cheddar cheese grated ½ cup
Mixed herbs 1 tsp heaped
Method
Boiled macaroni and keep aside. Blend together green chilies, onion and tomatoes, heat oil in a pan add cumin seeds with blended mixture, cook until oil comes on top add undercut fry well for 10 minutes add in coconut milk, soya sauce, vinegar, salt, black pepper, crushed red pepper, lastly fold in capsicum, mixed herbs and macaroni. Remove in an oven proof casserole, top with grated cheddar cheese ½ cup, fried garlic and fried green chilies. Grill for 10 minutes and serve.

Mexicana chicken

Ingredients
Chicken boneless ½ kg julienne
Tomatoes 2 blanched skin and seeds removed chopped
Onion 1 thinly sliced
Capsicum julienne 1
Tomato 1 cut into julienne
Sweet corn ½ cup
Salt 1 tsp leveled
Garlic paste 1 tsp
Ketchup ¼ cup
Chili garlic sauce 2 tbsp
Vinegar 2 tbsp
Black pepper ½ tsp heaped
Oil ¼ cup
Method
Heat oil add garlic paste with chicken julienne, fry for 5 minutes add salt and pepper to taste then add onion, sweet corn, capsicum, lastly add tomato julienne, stir and remove, serve with dinner rolls.