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.

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.

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.

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.

Box Patties

INGREDIENTS:
Box Patties
Ingredients
Chicken (boiled and shredded) 1 cup
Salt ½ tsp
Black Pepper ½ tsp
Green Chilies (chopped) 4
Coriander leaves (chopped) 4 tbsp
Spring onion finely (chopped) 1
Ingredients for white sauce
Butter 2 tbsp
Flour 3 tbsp
Milk 1 cup
Salt, Pepper, Mustard ½ tsp each
Cheddar Cheese 4 tbsp
Sweet Corn 4 tbsp
Method
In a sauce pan make white sauce, cook till thick add in boiled shredded chicken with chopped coriander, green chilies and spring onion, add cheese and sweet corn, mix well, fill mixture in 2 samosa patti kept in a cross as shown. Deep fry.

Cracker Sev Puri

INGREDIENTS
Cream crackers 12
Sweet corn 4 tbsp
Potatoes (boiled and coarsely mashed) 2
Salt 1 tsp
Crushed red chili 1 ½ tsp
Onion chopped 3 tbsp
Chat masala 1 tsp
Green chatni ½ cup
Khatti methi chatni ½ cup
Sev 2 cups
Coriander leaves chopped as required

METHOD
Arrange biscuits on a platter, in a bowl mix mashed potatoes, corn, salt, crushed red chili and chat masala, divide into 12 portions, place each portion onto each biscuit, sprinkle onion, drizzle half tsp of both the chatnis cover top with plenty of sev and coriander leaves, serve immediately.

Chicken Cheese Balls

INGREDIENTS
Chicken mince ½ kg
Ginger garlic 1 tsp
Bread slices 2
Salt 1 tsp
Black pepper ½ tsp
Mustard powder ½ tsp
Worcestershire sauce 1 tbsp
Onion chopped ½ cup
Green chilies chopped 6
Coriander leaves chopped 2 tbsp
Mozzarella cheese 12 to 15 cubes
Dry flour to roll
Eggs 2 beaten
Bread crumbs as required to roll
Sesame seeds 2 tbsp to add in bread crumbs

METHOD
Put mince with all the ingredients into a chopper, except flour, cheese, egg and crumbs, chop all well, remove. Take mixture on hand, make tikis fill with cheese cubes, make into balls, roll in flour, and dip in egg, crumbs and deep fry.

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.

Chat Macaroni Sandwiches

INGREDIENTS:
Boiled potatoes (mashed) ½ cup
Chopped Onions (cubes) 1
Crushed Green Chilies 5
Crushed Coriander 2 tbsp
Chopped Mint leaves 2 tbsp
Salt 1 tbsp
Bake Parlor Macaroni, Masala mix Sachet
Sweet corn 2tbsp
Capsicum finely chopped 2tbsp
Bread slices 6
Cheddar cheese 1 cup
Bake parlor ketchup as required
METHOD:
Mix all. Spread on the bread slices. Top with cheddar cheese and ketchup, bake for 10 to 12 minutes till cheese melts

Chicken keema kulcha

Ingredients for kulcha
Flour 2 cups
Yogurt 2 tbsp
Sugar 1 tsp
Salt ½ tsp
Milk 2 tbsp
Soda by carb ½ tsp
Water as required
Method
Knead altogether, leave to rise for 1 hour, make into 4 to 5 balls and again leave to rise.
Ingredients for filling
Chicken mince 300 gm
Onion chopped 1
Coriander leaves 2 tbsp
Green chilies 4
Salt 1 tsp leveled
Black pepper ½ tsp
Allspice ½ tsp
Crushed red pepper ½ tsp
Method for mince
Heat 2 tbsp oil fry chopped onion for 2 minutes, add in all the rest, cover and cook till done, remove and cool. Roll the balls into saucer size, fill with stuffing, again form into a ball, sprinkle flour on table, roll into a quarter plate size, put on a greased oven tray, bake on no. 4 for 10 to 12 minutes, remove brush with ghee, serve hot.