chicken sandwich:

Recipe Ingredients 300 gm Chicken boiled 1 cup Mayonnaise 1 tsp Sugar 1 tbsp Corn flour 1 tbsp Oil 1/2 tsp Black pepper 2 tbsp Garlic sauce 2 tbsp Yogurt as required Bread slices Recipe Method Heat 1 tbsp oil in pan, add 300 gm boiled chicken and fry. Dissolve 1 tbsp corn flour in 1/2 cup water and add to the mixture. Turn the flame off, add 1/2 tsp black pepper, 2 tbsp garlic sauce, 2 tbsp yogurt, 1 tsp sugar and 1 cup mayonnaise. Mix well. Toast bread slices and spread prepared mixture. Make sandwiches and serve.

Recipe Ingredients 1/2 kg Chicken 1 Onion 1 Green cardamom 4 Tomatoes 2 Black cardamoms 2 Green chilies 8 Black pepper Small piece Ginger few Coriander leaves 1/2cup Oil 1 tbsp White cumin 1tsp Red chili powder 1tsp Salt 1/2 tsp Garlic paste

Recipe Method Wash chicken pieces and saute in some oil. Also add spices, chopped onion, garlic, tomato, salt and red chili. Cover the lid and let it cook on low flame for 20 to 25 minutes. Chop ginger and green chilies in julienne shape. Garnish your chicken karahi with chopped ginger, green chilies and coriander leaves and serve.

Pizza without oven:

Recipe Ingredients To prepare Dough: Flour kg

Yeast 1-1 tbsp Sugar 1 tsp Baking Powder 1 tsp Salt to taste To prepare chicken: Chicken (Boneless) 500 gm Garlic Paste 1 tbsp Black Pepper (crushed) 1 tsp Lemon Juice 2 tbsp

Red chili powder 1 tsp Oil 2-3 tbsp Salt to taste For topping: Pizza Sauce cup Mozzarella Cheese (grated) 400 gm Tomato (sliced) 2 Capsicum (sliced) 1 Mushroom (sliced) cup Green Olives (sliced) cup Oregano 1 tsp Butter 2 tbsp Recipe Method To prepare dough dissolve 1- 1 tbsp yeast in Luke warm water and add in 1 tsp sugar; mix it well and keep it for 15 minutes. Take kg flour and add in salt, 1 tsp baking powder and yeast. Knit it properly and keep it for 3-4 hours. Again fold the dough with your hand. Roll it; pizza dough is ready. To prepare chicken, in a mixing bowl take 1tsp crushed black pepper, 1tbsp garlic paste, 2 tbsp lemon juice, 1 tsp red chili powder and salt. Mix it well and put the mixture on the chicken. Take 2-3 tbsp oil in the pan, add in chicken and fry it. Take the chicken out of the pan once its color starts changing. Grease the pan with 2 tbsp butter. Toast the pizza dough from the either side in the pan. Spread the sauce on the dough; put chicken mixture, 2 tomatoes, 1 capsicum, cup mushrooms on the dough. Sprinkle mozzarella cheese from the top. In the end, sprinkle cup green olives and 1 tsp oregano. Keep the pan on a very low flame. Heat the other pan and as soon as it heats up put it on the pizza pan and cover it. Repeat the procedure of covering the pizza with a hot pan till the cheese settles. Once the cheese is melted dish it out and serve.

Chicken Fried Noodles:

Recipe Ingredients:
Chicken breast Carrot Capsicum Spring onion Egg beaten Egg noodles Garlic chopped kg 1 1 2 half packet 4 5 cloves 1 tsp

Crushed black pepper Brown sugar Lemon juice Corn flour Chili sauce Oil Salt

2 tbsp 2 tbsp 2 tbsp 4 tbsp for fry to taste

Recipe Method:
Boil packet egg noodles and then fry with oil. Remove and keep aside. Cut kg chicken into strips, marinate with 2 tbsp corn flour, salt to taste, 1 tsp crushed black pepper and half beaten egg. Mix well and deep fry till golden brown. Heat 2 tbsp oil in a pan, add 4 5 cloves of chopped garlic and fry well. Now add 2 tbsp lemon juice, 4 tbsp chili sauce, 1 chopped carrot, 1 chopped capsicum, 2 chopped spring onion, 2 tbsp brown sugar and fried chicken. Cook well. Spread on top of boiled noodles and serve.

Banglori Chicken:

Recipe ingredients:
Chicken boneless kg Turmeric tsp Salt to taste Oil 3 4 tbsp

Onion chopped 1 medium Ginger garlic paste 2 tbsp Coriander powder 1 tbsp Chili powder 1 tbsp Yogurt 250 gm Green chilies chopped 3 4 Gram flour 1 tbsp Coriander leaves 2 tbsp

Recipe Method:
Flatten kg chicken breast with steak hammer. In a bowl mix together 250 gm yogurt, tsp turmeric, salt to taste, 1 tbsp coriander powder, 1 tbsp chili powder, 3 4 chopped green chilies, 1 tbsp gram flour and 2 tbsp coriander leaves. Mix well. Heat 3 4 tbsp oil in a pan, add 2 tbsp ginger garlic paste and 1 chopped onion, fry till golden brown. Now add flatten chicken breast and fry for 2 3 minutes. Then add yogurt mixture. Cover and cook on low flame for 8 10 minutes. Now turn the flame high. Fry well till done. Remove in a platter and serve with boiled rice.

Meen pollichath: Ingredients Pomfret 4 small

Salt 1/2 teaspoon Black pepper powder 1 teaspoon

Turmeric powder 1 teaspoon Lemon juice2 tablespoons Dried red chillies 4-5 Ginger 1 inch piece 8-10 clove

Garlic,chopped

Black peppercorns7-8 Olive oil 1 tablespoon

Black mustard seeds (radhuni) 1/2 teaspoon Curry leaves 10 leaves 10

Button onions,sliced Green chilli,slit 2

Tomato,chopped 2 medium Low fat coconut milk Banana leaves Method Make gashes on both sides of the pomfrets. Mix the salt, black pepper, turmeric and lemon juice in a bowl and use to coat the fish. Set aside for 30 minutes. 4 2 tablespoons

Grind the dried chillies, ginger, garlic and peppercorns to a fine paste.

Heat the oil in a pan. Add the mustard seeds, curry leaves and button onions and saut for 23 minutes. Add the green chillies and masala paste and saut on a high heat. Stir in the tomatoes and continue to saut.

Add the coconut milk, then remove from the heat and spread out on a plate to cool.

Take a banana leaf, spread some masala on it and place one of the pomfrets on top. Spread some more masala over the fish, then fold in the edges of the banana leaf and secure with wooden cocktail sticks. Prepare the other fish in the same way.

Heat sufficient water in a steamer. Place the wrapped fish in the steamer and steam for 810 minutes.

Serve the fish hot, still wrapped in the banana leaves.

BUTTER CHICKEN: Ingredients Chicken 800 grams

Lemon juice1 tablespoon Kashmiri red chilli powder Salt to taste 2 tablespoons 1 teaspoon

Butter

For marinade Yogurt Salt 1 cup

to taste

Garlic paste1/2 teaspoon Garam masala powder 1/2 teaspoon 1 teaspoon

Kashmiri red chilli powder Ginger paste

2 tablespoons

Lemon juice2 tablespoons Mustard oil 2 tablespoons FOR MAKHNI GRAVY Butter 50 grams 1 tablespoon 4-5

Ginger paste

Green chillies,chopped

Red chilli powder 1 tablespoon Salt to taste 1/2 teaspoon

Dry fenugreek leaves (kasuri methi) Whole garam masala Garlic paste1 tablespoon Tomato puree 400 grams 1/2 teaspoon 1 tablespoon

Garam masala powder Honey

2 tablespoons

Cream Method

1 cup

Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Saut for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or parantha.