Quick Recipes

• Heat oil, add ginger garlic and green chili paste, chopped veggies, salt, pepper, chicken, fry on fast flame till water dries, add sauce, remove from fire.
• Mix with potato, cream cheese, mayonnaise and mix well, give long shape, dip in egg, roll in bread crumbs, deep fry.
• After deep frying put all the kebabs in a dish, cover half cup of grated cheese all over, bake for 5 min until cheese melts, serve hot.

• In a pan add half cup water, butter, when its boiling add suji and cook on low heat, keep stirring till a ball is formed in the center, remove from heat and cool
• Mix in 2 cups of boiled potatoes with all the seasonings, chopped greens, mix well, grease hands, shape into thin long fingers, dip in egg, roll in bread crumbs, deep fry till crisp.
• Serve with cheese sauce.

METHOD FOR CHEESE SAUCE:

• Mix together everything.

• Grind together cashew nuts, green chilies, coriander leaves, cumin seeds into a fine paste, keep aside.
• Boil chicken with salt and 1 cup water, cook for 10 mins only, heat oil and ginger garlic paste, fry till light brown in color, add the grounded paste, fry till oil separates then add the boiled chicken with stock.
• All spice, reduce heat, cover and cook for 15 mins, lastly add cream, remove and serve with nan or paratha.

METHOD FOR THE PASTA:

• In a pan heat butter and sauté garlic. Add in shredded boiled chicken. Add milk, cream and all the other ingredients. Finally add in cooked pasta.
• Spread the cooked mixture in a greased glass ovenproof dish. Sprinkle grated cheddar cheese, sliced pickled, cucumbers, olives, bread crumbs, parmesan cheese, oregano and drizzle melted butter over the dish. Bake at 180 c for 15 minutes. Serve.

• Put all the ingredients in a pan except black salt and cook until thick for 20 mins.
• Remove and blend.
• Add black salt, corn flour 1 tsp and re cook for 2 to 3 mins.

METHOD FOR DRESSING:

• Put all the ingredients in a bottle and shake well.

METHOD FOR SALAD:

• Mix all the ingredients together. Add boiled pasta and mix well. Pour the dressing over the salad. Mix well. Serve on the bed of salad leaves.

• Marinate chicken strips with salt and white pepper ½ tsp each, boil stock, add in marinated chicken with dissolved flour paste, mushrooms, green chilies, ginger slice, coconut milk, crushed red pepper.
• Remaining salt and white pepper, lemon juice, chili oil and fish sauce, cook till thick serve hot with coriander leaves.

• In a bowl mix all together, boiled pasta, sweet corn, boiled and chopped egg whites.
• Black olives, tomato, capsicum, chicken tikka chunks, cheddar cheese, crushed red chili, salt, olive oil, vinegar, garlic and sugar, mix all well. 
•  Serve over a bed of salad leaves.

For Pepper Sauce:

• Heat butter, put flour, salt, crushed black pepper and stock and cook until thick.
• In end, put cream and rosemary.

For Steak:

• Marinate chicken with all ingredients except baked potatoes and boiled vegetables.
• Now heat 1 tsp oil and grill chicken for 20 minutes until it is ready.
• Then add pepper sauce and cook for 10 minutes.
• After that, take out in sizzler.
• Now garnish with baked potatoes and boiled vegetables.

• Marinate undercut with oil, soya sauce, mustard paste, salt, pepper and garlic. 
•  Grill in 2 tsp oil for 10 mins, until well done.
• Remove in a platter.

METHOD for MOROCCAN SAUCE

• Heat butter in a fry pan, add chopped garlic, fry for 1 min.
• Add cream, milk, sambal oelek, chicken powder, white pepper, crushed red pepper, chopped basil cook till thick, pour in the grill’s tray.
• Serve with garlic buns and French fries.