Schezwan chow mein

Ingredients
Egg noodles 1 packet
Chicken thinly sliced 1 cup
Salt ½ + ½ tsp
White pepper ½ + ½ tsp
Soya sauce 2 tbsp + 1 tbsp
Egg ½ beaten
1 tsp corn flour
Cabbage thinly sliced 2 cups
Onion 1 sliced
Carrots 2 cut into julliens
Green chilies 6 sliced diagnoly
Chili sauce 1 tbsp
Garlic chopped 1 tbsp
Ketchup 2 tbsp
Green onions leaves ½ cup sliced diagnoly
Oil ¼ cup
Method
Boil egg noodles with 2 tbsp oil for just 3 minutes, drain and keep aside, marinate thinly sliced chicken with salt and white pepper ½ tsp each, 1 tbsp soya sauce, ½ beaten egg and 1 tsp corn flour, heat oil add 1 tbsp chopped garlic, slightly fry add in the marinated chicken, cook for 5 minutes then add all the sliced vegetables with 2 tbsp soya sauce, chili sauce, reaming salt and white pepper, toss in the boiled noodles, mix all well. Serve garnish with green onion sliced.

Achari Macroni

Ingredients:
Chicken Boneless 300gm
Onion Chopped 1 big
Garlic Paste 1 tsp
Ginger Paste 1 tsp
Yogurt 1 ½ cup
Cooking Oil 8 tbsp
Green Chili (cut in ½ length) 4 pieces
Salt 1 tbsp
Method:
• Boil pasta in salted boiling water for 5-7 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp oil to pasta, mix and set aside.
• In the pan, add in remaining oil, add onion, ginger and garlic and fry it for a minute. Add in chicken 1 cup water, bring t to boil and cook for 5 minutes.
• Add yogurt and green chili and cook on high heat for 5 minutes. Remove and serve with pasta.

Seven Spice Macroni

INGREDIENTS:
Chicken Boneless in cubes 300g
Chopped Garlic 2 tbsp
Chopped Ginger 2 tbsp
Chopped Onion 1 large
Cooking Oil 4 tbsp
Water 3 cups
Yogurt 2 cups
And Bake Parlor Macaroni, Bake Parlor Masala Mix Sachet (inside the pack)
METHOD:
Boil pasta in boiling salted water for 5 to 7 minutes or till tender but still firm to the bite. Rinse under cold running water. Drain. Add 1 tablespoon of oil to pasta and mix. Set aside.
Heat oil in a pan. Add onion, garlic and ginger and fry for 3 minutes or till brown. Add chicken and bake parlor spice mix sachet and fry for a minute on high heat. Now add water. Bring it to a boil cover and cook for 10 minutes.
Reduce the liquid to half. Add yogurt and fry on high heat for 3 minutes. Remove from stove and serve with pasta.

Hot and Sour Chinese Noodles

INGREDIENTS:
Boneless Chicken (cut into cubes) 300g
Capsicum (cut into cubes) 1 pc
Tomato (cut into cubes) 2 pcs
Onion (cut in cubes medium size) 1 pc
Bake Parlor Tomato Ketchup ½ cup
Garlic Chopped 1 tbsp
Cooking Oil 4 tbsp
Water 3 cup
And Bake Parlor Chinese Noodles, Bake Parlor Masala Mix Sachet (inside the pack)
METHOD:
Boil Bake Parlor Chinese Noodles in boiling salted water for 5-7 minutes or cook till tender but still firm to the bite. Drain and rinse under cold running water. Mix 1 table spoon of oil and set aside.
Heat oil in a pan, add garlic and fry for a minute. Add chicken and fry for 3 minutes. Add Bake Parlor spice mix sachet in water and mix it. Add to the pan while mixing it. Add Bake Parlor Tomato Ketchup, onion, capsicum and cook for a minute.
Now add tomatoes. Now fold in the noodles. Serve hot.

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.

Liberty Market ki fruit chat

Jalfrezi Macroni

INGREDIENTS:
Chicken Boneless 300g
Capsicum (cut in large cubes) 1 large
Tomato (cut in large cubes) 3 pcs
Onion (cut in large cubes) 1 large
Cooking Oil 8 tbsp
Yogurt (whipped) ½ cup
Tomato paste ½ cup
Salt 1 tbsp
Ginger (sliced) 2 tbsp
Green Chili (sliced) 3 pcs
And Bake Parlor Macaroni, Bake Parlor Masala 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 and set aside.
In a pan add remaining oil add chicken spice sachet and tomato paste for a minute.
Add 2 cups of water and bring it to boil cook for another 5 minutes.
Add yogurt, ginger, green chili and cook on high heat for 3 minutes.
Add capsicum, onion and tomato and cook for ½ minute. Remove and serve hot with pasta.

Chat Macroni

INGREDIENTS:
Boiled potatoes (cubes) 1
Chopped Onions (cubes) 1
Crushed Green Chilies 5
Crushed Coriander 2 tbsp
Chopped Mint leaves 2 tbsp
Yogurt 1- ½ cup
Salt 1 tbsp
Bake Parlor Macaroni, Masala mix Sachet
METHOD:
Put Bake Parlor Macaroni in salted water and boil it for 5 to 7 minutes until it is half done. Now take out the warm water from the drainer and put cold water and mix 1 tbsp oil and put it aside.
Now in a bowl, put 1 boiled potatoes cut into cubes, 5 crushed green chilies, 2 tbsp green coriander, 2 tbsp chopped mint leaves and put the pasta and mix it properly.
Now garnish with yogurt and Pasta chaat masala and serve it.

Fajita Spaghetti

INGREDIENTS:
Boneless Chicken (cut into strips) 300 gms
Capsicum (cut into strips) 1 pc
Onion (cut into strips) 1 medium size
Tomato (cut into strips) 2 pcs
Cooking Oil 4 tbsp
Water 3 cups
Corn Flour 2 tbsp
Garlic chopped 1 tbsp
Bake Parlor Spaghetti, Bake parlor Masala Mixed Sachet (inside the packet)
METHOD:
Boil Bake Parlor Spaghetti in boiling salted water for 5-7 minutes or cook till tender but still firm to the bite. Drain and rinse under cold running water. Mix 1 tbsp of oil and set aside. Heat oil in a pan, add garlic and fry for a minute. Add chicken and fry for 3 minutes. Add bake parlor spice Mix sachet and fry for a minute. Mix corn flour in water and pour it in the pan while constantly mixing. Add capsicum, onion and cook for a minute. Now add strips of tomatoes and toss all the ingredients with Bake Parlor Spaghetti. Serve hot.

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.

Desi tarka pasta

Ingredients
Chicken mince ½ kg
Chicken powder 1 tsp
Macaroni boiled 4 cups
Crushed garlic 1 tbsp
Tomato paste 3 tbsp
Coriander powder 2 tsp
Chili powder 1 tsp
Turmeric ½ tsp
Black pepper ½ tsp
Green chilies 4 chopped
Ingredients for yogurt mixture
Yogurt 3 cups whipped
Garlic paste ½ tsp
Salt ½ tsp
Mint finely chopped 3 tbsp
Ingredients for baghar
Oil 3 tbsp
Turmeric pinch
Crushed red pepper 1 tsp
Curry leaves 20
Mustard seeds ½ tsp
Chopped onion 1 cup
Coriander leaves chopped 2 tbsp
Oil ¼ cup

Method
Heat oil add crushed garlic, chopped onion and garlic, fry till transparent, add mince with seasonings and tomato puree, cover and cook till dry, add chopped green chilies. Boil pasta, spread in a dish, spread cooked mince on top, top with yogurt mixture, and lastly give baghar serve garnish with chopped coriander leaves.

ACHARI MACARONI

Ingredients:
Chicken Boneless 300gm
Onion Chopped 1 big
Garlic Paste 1 tsp
Ginger Paste 1 tsp
Yogurt 1 ½ cup
Cooking Oil 8 tbsp
Green Chili (cut in ½ length) 4 pieces
Salt 1 tbsp
Method:
• Boil pasta in salted boiling water for 5-7 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp oil to pasta, mix and set aside.
• In the pan, add in remaining oil, add onion, ginger and garlic and fry it for a minute. Add 1 cup water, bring t to boil and cook for 5 minutes.
• Add yogurt and green chili and cook on high heat for 5 minutes. Remove and serve with pasta.

Balti macroni

CHICKEN CHOWMIN

INGREDIENTS
Chicken Boneless (cut into strips) 300 g
Cabbage (cut into strips) 1 cup
Carrot (cut into slices) 1 small
Spring onion (cut into strips) 1 pcs
Cooking oil 5 tbsp
Garlic (chopped) 1 tbsp
Ginger (sliced) 2 tbsp
Salt 1 tbsp
Bake parlor spaghetti and bake parlor 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 set aside.
In a pan, add remaining oil and heat to medium hot. Add garlic and ginger and fry for a minute.
Add chicken and fry for 2 minutes. Add all the vegetables and Masala sachet. Cook for a minute. Add pasta and fold serve hot.

BAR B QUE MACRONI

INGREDIENTS
Chicken Boneless (cut in cubes) 300 g
Garlic (chopped) 2 tbsp
Ginger (chopped) 2 tbsp
Onion (chopped) 1 large size
Cooking oil 4 tbsp
Maida 2 tbsp
Water 3 cups
Bake Parlor Macaroni 1 packet
METHOD:
Boil pasta in salted boiling water for 5-7 minutes or till tender. Rinse under cold running water. Drain. Add 1 tablespoon of oil to pasta and mix. Let aside.
Heat oil in a pan add onion and garlic together and fry until brown. Add chicken and fry for 2 minutes. Add flour and cook for further 2 minutes. Now add Bake Parlor spice mix sachet and fry for one more minute. Now add water along with ginger and bring it to a boil.
Cover the lid and cook on low temperature for 15 minutes. Remove from the stove. Fold Bake Parlor macaroni and toss it well. Serve hot.

Sheppard’s macaroni pie

Ingredients
Oil ¼ cup
Mince ½ kg
Onion 1 cup chopped
Carrot ½ cup chopped
Flour 1 tbsp heaped
Water 1 ¼ cup
Corn flour 1 tbsp
Salt and pepper 1 tsp each
Tomato purees 4 tbsp
Ingredients for topping
Macaroni boiled ¾ cup
Butter 2 tbsp heaped
Flour 2 tbsp
Milk 2 cups
Salt, pepper and mustard ½ tsp each
Grated cheddar cheese ½ cup
Mash potatoes 2 cups
Method
Make white sauce for topping; add boiled macaroni to it with ½ quantity of cheddar cheese grated.
Method for mince
Heat oil add mince, fry until brown, add onions and carrots with tomato puree mix in flour, water, corn flour, salt and pepper, cover and cook for 20 minutes, till mince tender and thick gravy left.
To assemble
In an oven proof dish put meat mixture topped with macaroni and white sauce mixture, sprinkled with cheese, pipe with a layer of mashed potatoes, bake for 15 minutes until top golden.

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 macaroni

Ingredients
Chicken 1 kg 20 pieces boiled in 2 cups water
Milk 1 cup
Stock 2 cups
Cream 1 packet
Soya sauce 2 tbsp
Wooster sauce 1 tbsp
Salt 1 tsp
Black pepper 1 tsp
Butter 2 ounces
Oil ¼ cup
Capsicum 2 cut into tiny cubes
Tomatoes 2 cut into cubes seeds removed
Sweet corn 1 cup
Boiled macaroni 2 cups
Cashew nuts grinded 15
Corn flour grinded 2 cup heaped
Chili garlic sauce
Sugar 2 tsp
Cheddar cheese grated 1 cup
Egg 1 beaten
Method
Heat butter and oil sauté capsicum for 2 minutes, add in tomatoes, fry for a minute and remove both, keep aside. In the same pan add corn flour, with stock, milk, all the seasonings, cook till thick, fold in cashew nut powder, cream, macaroni, boiled chicken and vegetables, mix well, remove in Pyrex dish spread top with beaten egg, lastly sprinkle cheese, bake on 180 degree C for 30 minutes.

Hawaiian Chicken salad

Ingredients
Chicken boiled and cubed 2 cups
Sweet corn 1 cup
Pineapple tidbits 1 cup
Capsicum 1 cut into cubes
Apple 1 cut in cubes
Salt ½ tsp
Black pepper ½ tsp
Bread 2 slices fried into croutons
Mayonnaise 4 tbsp
Ingredients for French dressing
Oil ¼ cup
Vinegar 2 tbsp
Garlic paste ½ tsp
Salt ¼ tsp
Pepper ¼ tsp
Mustard ½ tsp
Method for French dressing
Put all together in a jar and shake well, use immediately.
Method
Combine all the ingredients together, mix well, serve over a bed of salad leaves, garnish with croutons.

Fatoosh salad

Ingredients
Capsicum 1 cut in medium cubes
Spring onion 2 cut in pieces
Carrots 2 cut in cubes
Cucumber 2 with skin cut in cubes
Onion 1 large cut in cubes
Coriander leaves 2 tbsp chopped
Garlic crushed ½ tsp
Lemon juice 4 tbsp
Pomegranate 1 cup
Pomegranate juice 4 tbsp
Summak 1 tbsp heaped
Mint chopped 4 tbsp
Parsley chopped 4 tbsp
Ice berg lettuce chopped in julienne 2 cups
Tomatoes cut in cubes seeds removed 2
Apple sider vinegar 3 tbsp
White vinegar 3 tbsp
Salt ½ tsp
Black pepper ½ tsp
Olive oil 3 tbsp
Pita bread fried or toasted cut in cubes 2
Method
In a bowl mix altogether, serve topped with pita bread roasted.