Meda Wada

Ingredients
White lentil 250 gm soak for 2 hours
Onion 1 finely chopped
Green chilies 6 finely chopped
Ginger 1 tbsp finely chopped
Curry leaves chopped 10 to 12
Salt 1 tsp leveled
Black pepper ½ tsp crushed
White cumin roasted and crushed ½ tsp
Method
Grind soaked white lentil in chopper dry finely and beat mixture well with a spoon, add in chopperize onion, green chilies, ginger, curry leaves, mix very well and keep it in the freezer for hour, add salt and soda just before frying. Deep fry till golden, serve with chatni and sanbar.

Macaroni Croquettes

Ingredients:
Chicken Breast (cubes) 300 gm
Garlic Paste 1 tbsp
Ginger Paste 1 tbsp
Green Chili Sliced 3-4
Carrot Sliced 1 medium
Spring Onion Sliced 3 pcs
Oil ½ cup
Onion Chopped 1 Medium
Bread Slice 2 pcs
Bake Parlor Pasta Vermicelli and Bake Parlor Sachet
Method:
• Boil Vermicelli in salted Boiling water for 5 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp oil to pasta and mix. Set aside.
• In a pan, add in 5 tbsp oil. Add ginger garlic and onion and fry for 2 minutes on a medium heat. Add chicken and Masala Mix sachet. Fry for a minute, add 2 cups of water, bring it to a boil and cook on a high heat till all the ingredients dries up. Remove and cool.
• In a chopper, add bread slice, cooked chicken, carrot, green chilies, and spring onion and chop to a fine mince. Remove and mix with cooked pasta.
• Make croquettes. Heat oil in a pan and fry them. Remove and serve hot.

Chicken Chowmin Pkora

Ingredients:
Cabbage 1 cup
Carrot 1 grated
Capsicum 1 chopped
Bake parlor noodles ½ packet
Chicken boneless 250 gm finely chopped
Flour ½ cup
Corn flour ¼ cup
Rice flour ¼ cup
Egg 1
Bake parlor spice mix
Mix everything together in a bowl, and deep fry pakoras.

cocktail fried shashlik

Ingredients
Boneless chicken ½ kg 1 inch cube
Ginger garlic 1 tsp
Salt 1 tsp
Black pepper ½ tsp
Chili powder 1 tsp
Ketchup 2 tbsp
Wooster sauce 1 tbsp
Chili garlic sauce 1 tbsp
Vinegar 2 tbsp
Capsicum 1 large cut into 1 inch cube
Onion 2 small cut in square cube
Egg 1
Bread crumbs as required
Method
Marinate chicken with Ginger garlic 1 tsp, Salt 1 tsp, Black pepper ½ tsp, Chili powder 1 tsp, Ketchup 2 tbsp, Wooster sauce 1 tbsp, Chili garlic sauce 1 tbsp, Vinegar 2 tbsp, in a toothpick put onion, chicken, capsicum, repeat, dip tooth pick in beaten eggs, roll in bread crumbs and deep fry.

Gujrati Dhokery

INGREDIENTS FOR DHOKERY

Semolina ½ kg
Gram Flour 250 gm
Sour Curd ½ kg
Fruit Salt 2 tbsp diluted in little water
White Cumin Seeds 1 ½ tsp

INGREDIENTS FOR CHATNI
Cocom 50 gm
Kashmiri Red Chili 6 soaked for 4 hours
Garlic 1 tbsp

METHOD
Soak cocom and red chili for 4 to 6 hours, cook both 1 cup water grind well with garlic paste, heat ¼ cup oil add cumin 1 tsp whole add the chatni cook for 5 minutes and remove, serve with dhokery.

METHOD FOR STEAMING DHOKERY
Grease your mold take ¼ batter from soaked semolina mixture, add to it ¾ tsp fruit salt mixed with ¼ cup water add to the batter, mix and pour in molds, top with dash of chili powder, white cumin, chopped coriander leaves, cover and steam for 10 minutes serve with chatni.

Rice Crispy chat

 INGREDIENTS
Chick Peas (boiled) 1 cup
Black Chick Peas (boiled) 2 cups
Thin Sev as required
Fried Gram Lentil (nimko) ½ cup
Tamarind Pulp ½ cup
Green Chatni ½ cup
Crackers (crushed) 1 cup
Murmuray 2 cups
Potatoes (boiled and cube 2
Onion (chopped) 4 tbsp
Chat Masala 2 tbsp
Yogurt ½ cup
Tomatoes 1 chopped into tiny cubes (seeds removed)
Coriander Leaves 2 tbsp
Green Chilies (chopped) 4

METHOD
In a bowl mix together both the chick peas, boiled tomatoes, chopped green chilies and coriander leaves, chopped onion, tomatoes chopped, chat masala, salt, green chatni, tamarind pulp. Mix altogether. Remove in a platter; decorate the sides of platter with murmuray, fried gram lentil, crushed crackers and thin sev.

Liberty Market ki fruit chat

Rice flaked cutlets

Pizza DoughNut

INGREDIENTS FOR PIZZA DOUGH
Flour 2 cups
Salt ½ tsp
Sugar 1 tsp
Egg 1
Oil ¼ cup
Instant Yeast 1 ½ tsp
Luke Warm Water to knead

METHOD
Knead altogether into a soft dough, leave to rise until double, punch dough, make into balls, stuff with pizza filling, dip in egg, roll in crumbs and deep fry.

INGREDIENTS FOR FILLING
Chicken Boiled and Shredded 1 cup
Pizza Sauce 2 tbsp
Capsicum Finely Chopped 2 tbsp
Sweet Corn 2 tbsp
Oregano Leaves 1 tsp
Pickled Cucumber Chopped 1 tbsp
Cabbage Finely Chopped 1 tbsp
Cheddar Cheese Grated 1 cup

METHOD FOR FILLING
Mix altogether in a bowl stuffed in pizza doughnut.

Continental Samosa

FOR DOUGH:

Flour 1 cup
1 bunch spinach blanched add garlic and green chili puree
Sesame Seed 2 tsp
Crushed Cumin 1/2 tsp
Garlic 2 pc
Green Chilies 2
Salt to taste
Oil 4 tsp
Water to make dough as required

FOR FILLING:

Boiled Noodles 1/2 cup
Spring Onion (Chopped) 2-3
Cabbage (Shredded) 1 cup
Carrot (Shredded) 1/2 cup
Green Chilies Chopped 3-4
Capsicum Chopped 1
Soya Sauce 1 tbsp
Salt as required
Black Pepper 1/2 tsp
Vinegar 1 tsp
Egg 1
Corn flour 1/2 tsp
Oil for frying

METHOD:
In flour, add pureed spinach, garlic and green chili mixture, oil, salt, 1/2 tsp crushed cumin, sesame seed and make dough. Make little pairas like puri. Cover and rest.
FOR FILLING: Add little oil, sauté the vegetables on high flame add boiled noodles salt, pepper soya sauce and vinegar. Toss and mix. Add corn flour mix in few drops of water remove and cool. Then add 1 beaten egg mix well.

MAKING SAMOSA: Now roll the little pairas cut 1/4 in circle. Fold like a semi circle fill the prepared filling and seal with water from the sides. Make all in the same way then heat oil and deep fry the samosas till golden. Serve with tomato chutney.

South Indian style Singorah

For dough:

250g plain flour

1 1/2 tbsp ghee ( claified butter)

1tbsp yogurt

1/2 tsp onion seeds

1/2 tsp carom seeds

salt to taste



For filling:


1/2 kilo potatoes boiled and cut in very small cubes

6-7 green chillies chopped

1 medium onion chopped

1/2 bunch corriander chopped

1" pcs. ginger crushed

salt to taste

1/2 tsp haldi

few curry leaves chopped

1tsp mustard seed

2 tbsp oil



For dough:
In maida rub ghee,salt.kalonji,ajwain and dahi used very little water to make dough the dough should be stiff. Make pairas out of it cover with the cloth and keep asides.



For filling:
In a pan crackle the mustard seeds heat little oil add chopped onion saute it. In boiled and cubed potatoes add salt, haldi chopped ginger and green chillies add in pan mix well and turn off the flame lastly add chopped curry leaves and corriander leaves.

For assembling:
Roll the pairas oblong cut in half. make like a cone fill it with potato mixture. secure the side with water and form like a pyramid. complete with each paira and make all the singorahs. Heat oil in karahi and fry on medium heat till golden. drain excess oil and serve it with chutney.

pyaz k lachy dar pkory

INGREDIENTS

Onion 2 to 3 cut into rings separate each ring
Dry chic piece flour to sprinkle onto rings
Ingredients for batter
Chic piece flour 1 cup
Salt ½ tsp
Cumin whole ½ tsp
Crushed red pepper 1 tsp
Egg 1
Baking powder ¼ tsp
Coriander leaves 1 tbsp
Method
Cut onion into rings, separate each ring, sprinkle dry flour onto rings to coat, make batter with Chic piece flour 1 cup, Salt ½ tsp, Cumin whole ½ tsp, Crushed red pepper 1 tsp, Egg 1, Baking powder ¼ tsp, Coriander leaves 1 tbsp and make into smooth batter, dip the dry coated onion rings in batter and deep fry till golden and crisp, serve with chatni.

SAMOSA MACARONI

INGREDIENTS:
Chicken Mince 300g
Onion (chopped) 1 large
Cooking Oil For frying
Green Chili (sliced) 4-6
Egg 1
Flour 3 tbsp
Samosa Patti/ Roll Patti 1 pckt
Salt 1 tbsp
Coriander (chopped) 4 tbsp
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 and set aside.
In a pan add, 4 tbsp oil, chicken mince, spice sachet and fry for 5 minutes. Add onion, coriander and green chili and fry for a minute, remove from stove and set aside. Mix pasta in it. Mix flour and egg to a smooth paste. To make samosa or roll fill it with the pasta and qeema mixture, seal it with egg flour mixture. Heat oil in a pan and deep fry samosa or roll till golden brown. Serve it with bake parlor ketchup.

Pasta Alu Samosy

INGREDIENTS:
Chicken Mince 300g
Potatoes (boiled & coarsely mashed) 2
Onion (chopped) 1 large
Cooking Oil For frying
Green Chili (sliced) 4-6
Eggs 1
Flour 3 tbsp
Samosa Patti 1 packet
Salt 1 tbsp
Coriander (chopped) 4 tbsp
Bake Parlor Macaroni, Bake Parlor Masala Mix Sachet (inside the packet)
INGREDIENTS FOR SAMOSA DOUGH:
Flour 2 cups
Salt 1 tsp
Oil 4 tbsp
Water to knead
METHOD FOR SAMOSA DOUGH:
Knead all the ingredients together. Leave to rest for 30 minutes. Make into small balls. Roll into longish cut from centre.
For filling add 300g chicken mince, 2 boiled potatoes, 1 big chopped onion, 4-6 green chili slices, 1 egg, 3 tbsp flour, 1 tbsp salt, 4 tbsp chopped coriander, bake parlor macaroni and bake parlor masala mix sachet and make a filing. Now add them in the samosa dough and deep fry it.

Dal ki kachori

FOR DOUGH:
Flour 2 cups
Clarified Butter 2 tbsp
Oil to fry
Salt to taste
FOR FILLING:
Boiled Gram Lentil 1 cup
Roasted Cumin 1 tbsp
Whole Red Chilies 5-6
Salt to taste
METHOD:
Take a mixing bowl and add in 2 cups flours, 2 tbsp clarified butter and some salt. Mix it well and knit the dough. Chop together 1 cup boiled gram lentil, 1 tbsp roasted and crushed cumin, 5-6 whole red chilies and some salt in the chopper. Make small balls of the dough and fill in grinded gram lentil and leave it for some time. Roll them and fry them at a low flame. When fried serve them with chutney

Pasta Spring rolls

INGREDIENTS:
Chicken Breast (cut into cubes) 300g
Garlic Paste 1 tbsp
Ginger Paste 1 tbsp
Green Chili (sliced) 3-4
Carrot (sliced) 1 medium
Spring Onion (sliced) 3 pcs
Oil ½ cup
Onion (chopped) 1 medium
Bread Slice 2 pcs
Manda patti 1 dozen
Bake Parlor Vermicelli and Bake Parlor Masala Mix Sachet (inside the packet)
METHOD:
Boil vermicelli in salted boiling water for 5 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp of oil to pasta and mix. Set aside.
In a pan, add 5 tbsp oil. Add garlic, ginger and onion and fry for 2 minutes on medium heat. Add chicken and Masala mix sachet. Fry for a minute.
Make a small tikki. Heat oil in a pan and fry kababs on both sides for 5 minutes.
Roll them in the manda patti. Deep fry.

Pasta Kababs

INGREDIENTS:
Chicken Breast (cut into cubes) 300g
Garlic Paste 1 tbsp
Ginger Paste 1 tbsp
Green Chili (sliced) 3-4
Carrot (sliced) 1 medium
Spring Onion (sliced) 3 pcs
Oil ½ cup
Onion (chopped) 1 medium
Bread Slice 2 pcs
Bake Parlor Vermicelli and Bake Parlor Masala Mix Sachet (inside the packet)
METHOD:
Boil vermicelli in salted boiling water for 5 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp of oil to pasta and mix. Set aside.
In a pan, add 5 tbsp oil. Add garlic, ginger and onion and fry for 2 minutes on medium heat. Add chicken and Masala mix sachet. Fry for a minute, add 2 cups of water bring it to a boil and cook on medium heat for 15 minutes uncovered and cook on high heat till all the liquid dries up. Remove and cool.
In a chopper, add bread slice, cooked chicken, carrot, green chilies and spring onion and chop to a fine mince. Remove and mix with cooked pasta.
Make a small tikki. Heat oil in a pan and fry kababs on both sides for 5 minutes. Remove and serve hot with Bake Parlor BBQ sauce.

Pizza Parcles

INGREDIENTS:
Samosay Patti 2 dozen
Suree 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, add finely chopped chicken breast with salt, and pepper all the sauces, suree noodles, vegetables, oregano. Mix well. And remove. Cool mixture and add in cheese. Fill mixture in 2 samosa patti kept in a cross as shown. Deep fry.

Baghary Cholay

INGREDIENTS

Chick Peas (soaked overnight, boiled next morning) 250 gm
Potatoes 2 cubed and boiled
Onion (chopped) ½ cup
Curry Leaves 25
Khatai Powder 1 tbsp
Chat Masala 1 tbsp
Salt 1 ½ tsp
Chili Powder 1 ½ tsp
Cumin (roasted and crushed) 1 tbsp

METHOD
In a bowl, mix together all the dry spices with half cup water into a thick paste. Heat half cup oil add chopped onion ½ cup, fry till light golden. Add curry leaves, then the mixed spices paste. Fry for 5 minutes, add boiled chic piece, boiled potatoes. Lastly add chopped coriander, green chilies and remove.

Crispy Chicken Sandwiches

 INGREDIENTS
Bread 1 cut into rounds with cutter
Mayonnaise 3 tbsp heaped
Black Pepper ½ tsp
Salt ½ tsp
Capsicum 3 tbsp cut into tiny cubes
Chicken (boiled and shredded) 1 cup
Eggs 1-2
Bread Crumbs as required

METHOD
Cut bread with round cutter, spread filling on one round of bread. Cover with 2nd round, dip in beaten egg and roll in bread crumbs. Shallow fry in frying pan till golden and crisp.