Ingredients
- 1 kg. chicken
- 4 tbsp. honey
- 1 cup ketchup
- 4 tbsp. soy sauce
- 2 tbsp. chilly powder
- 2 tbsp. ginger garlic paste
- Salt to taste
- Pepper to taste
- 1 tbsp. oil
Method
- Preheat the oven to a 150 degrees Celsius for 15 minutes.
- Wash and clean the chicken well.
- Take a broad bowl and mix all the ingredients together except chicken.
- Once all the ingredients have been mixed well, drop the chicken in the marination bowl and mix well.
- Keep aside for 10 minutes.
- In a greased tray place the chicken pieces and put them in the oven to roast.
- Cook until done. Serve hot
Ingredients
1 Coffee pod,Pinch of nutmegIce cubes 4 scoops of Vanilla Ice cream 3 tbsps Maple syrup
Method
Insert coffee pod in coffee machine socket and switch it on.Collect brew in small glasses and pour into small jar. Add nutmeg,ice cubes, ice cream and maple syrup.Cover and shake.Strain and pour into shot glasses.
Ingredients
- 4 tbsps breadcrumbs
- 4 tbsps cornflakes
- Salt to taste
- 1 tsp red chilli powder
- 2 tsps lemon juice
- 1 tbsp maida
- 2 Rawas fish fillets
- 1 egg
Method
- Dry grind breadcrumbs, cornflakes,salt and 1/2 tsp red chilly powder and place separately in a bowl.
- Sprinkle lemon juice, salt, 1/4 tsp red chilly powder and maida over the fingers of fish fillets and mix well.
- Dip fish in beaten egg, roll in spiced breadcrumbs mixture, keep on silicon sheet over baking tray.
- Brush with little oil, cook in pre-heated oven at 200 degrees Celsius for 15 minutes.
- Serve hot with tartar sauce or a cheese dip.
Ingredients
- 20 seeds dates
- 3 cups chilled milk
- 4 scoops vanilla ice cream
- Ice cubes as per choice.
Method
- Blend dates with chilled milk.
- Add vanilla ice cream and a few ice cubes and blend again.
- Pour into 4 stemmed glasses and serve immediately or chilled.
Ingredients
- 11/2 cup soaked long grain rice
- 2 spring onions
- 4 garlic cloves
- 4 tbsps oil
- 3 eggs
- 1 tbsp soy sauce
- 1/2 tsp white pepper powder
- 1/2 tbsp white vinegar
Method
- Cook rice in 5 cups of boiling water until 3/4 done.Drain and spread on a flat plate to cool.
- Saute chopped spring onions, garlic in oil till soft.
- Add lightly whisked eggs, cook for 1 minute, stirring continuously.
- Add soy sauce, pepper powder and mix.
- Stir in white vinegar and serve hot
Ingredients
- 1 cup khuskhus
- 2 potatoes
- 4 green chilies
- 1 onion
- 2 tbsps fresh coriander leaves
- 1/2 tsp black pepper powder
- 1 tsp vinegar
- 1 tsp sugar
- Salt to taste
Method
- Drain and grind soaked khuskhus till smooth
- Mix with boiled, peeled, mashed potatoes, chopped green chilies, chopped onion, chopped coriander, pepper powder, vinegar, salt and sugar.
- Shape into 10 flat rounds and place them in the deep freezer for an hour.
- Deep fry till golden brown, drain excess oil and serve.
Ingredients
- 2 inch ginger
- 2 green chilies
- 150 gms. paneer
- Salt
- 1/2 tsp red chili powder
- 1 tsp chaat masala
- 4 fresh mint leaves
- 2 tsps fresh coriander leaves
- 8 papads
Method
- Saute chopped ginger in oil, add chopped chilies, 1/4 inch cubes of paneer, salt, red chili powder, chaat masala, chopped mint, 2 tsps chopped fresh coriander leaves, mix and cool.
- Half 8 papads, roast in grill pan, pressing to get grill lines, shape immediately into cones.
- Place each cone in a small glass, fill them with paneer mixture and serve immediately.
Ingredients
- 4 hot dog buns
- 4 chicken sausages
- 2 tbsp butter
- 4 tbsps. tomato ketchup
- Shredded lettuce as per choice
- 2 onions
- 2 tbsps. mustard paste.
Method
- Slit buns into half without cutting through and roast the inside of the buns on a tawa for a minute.
- Cook the sausages in 1 tbsp of butter till golden brown.
- Put butter, ketchup,shredded lettuce, chopped onions and sausages inside the buns.
- Spread mustard paste on top and serve hot.
Ingredients
- 4 lobsters
- 3 tbsps lemon juice
- 1/2 tsp. salt
- 1 onion
- 15 garlic cloves
- 4 tbsps butter
- 1 tsp sugar
- 20 black peppercorns
- 2 cups chicken stock
- 2 tbsps cornflour
Method
- Mix 1 inch pieces of lobster, lemon juice, 1/2 tsp salt and set aside for half an hour.
- Saute chopped onion and garlic in oil and butter for 2 minutes.
- Add lobsters, sugar and crushed peppercorns. Mix well.
- Saute for a minute, then add chicken stock and boil.
- Add salt, cornflour mixed in 1/2 cup of water.
- Cook for 1 minute or till sauce thickens.
- Garnish with coriander leaves and serve hot.
Ingredients
- 800 gms. chicken pieces
- Salt to taste
- 2 tbsps ginger garlic paste
- 1 tbsp chili paste
- 1 tsp garam masala powder
- 1/2 tsp. chaat masala
- 1 egg
- 2 tbsps maida
- 3 tbsps crushed cornflakes
- 2 tbsps lemon juice
- 3 tbsps oil
- 1 cup button chilies
Method
- Mix all the ingredients except oil and button chilies well.
- Heat oil in a pan and saute the button chilies for a minute.
- In a separate pan heat sufficient oil for deep frying the chicken.
- Fry the chicken till crispy.
- Drain and place them in a bowl.
- Add button chilies to the bowl of chicken.
- Garnish with chaat masala and serve hot.
Ingredients
- 4 potatoes
- 1 onion
- 2 tbsps. butter
Method
- Grate potatoes and add salt.
- Mix gently without mashing the grated potatoes.
- Saute 1 chopped onion in 2 tbsps. butter for 1 minute, add grated potatoes.
- Saute till moisture evaporates.
- Form potato mixture into shpae of the pan with a flat spoon or spatula, cover, cook for 10 minutes or till underside is golden brown.
- Turn carefully, cook other side similarly.
- Serve hot.
Ingredients
- 1 tbsp. lemon juice
- 600 gms. hamour fish fillets
- 1/4 cup besan,
- 8 saffron strands
- 1 tbsp warm milk
- 2 cups hung curd
- 2 tbsps. ginger-garlic paste
- 2 green chilies
- 2 tsps garam masala powder.
- 2 tsps haldi
- 1 tsp. chaat masala
Method
- Apply salt and lemon juice to fish fillets.
- Dry roast besan.
- Soak saffron in warm milk.
- Mix besan, curd, ginger-garlic paste chopped chilies, garam masala powder, haldi, salt, dissolve saffron.
- Add fish fillets and refrigerate for 40 minutes.
- String fish pieces on skewers, grill till done.
- Serve hot sprinkled
with 1 tsp chaat masala.
