Nachos with cheese sauce

Ingredients
1. Refined flour : 1 cup
2. Maize flour : 1cup
3. Turmeric powder : a pinch
4. Olive oil : 1 tbsp
5. Cumin powder : 1 tap

For cheese sauce
1. Cheese (Processed) : 1/2 cup
2. Milk : 1 cup
3. Refined flour : 1 tap
4. Butter : 1 tap
5. Oregano : a pinch



Method
1. Mix refined flour and Maida flour. Add salt.
2. Heat olive oil and add turmeric powder. Cool and add to the flour mixture.
3. Add water, fresh ground cumin and make a semi soft dough.
4. Make equal portion balls and roll into chapatis.
5. Bake on tawa until half done.
6. Cut into equal sized triangles and either bake or deep fry.
7. Serve hot garnished with grated cheese and cheese sauce or salsa

For Cheese Sauce
1. Hear butter, add refined flour and make a roux.
2. Add milk and boil whisking continuously.
3. Add oregano and grated cheese, stir until cheese melts.

Thai style grilled chicken tossed in tamarind.

Ingredients
1. Chicken Breast : 200 gms
2. Thai Ginger (Galangal) ; 1 small piece
3. Garlic : a few pods
4. Celery : 2 to 3 stems
5. Soya sauce : a few drops
6. Spring onions : 2 to 3 sprigs
7. Lemon grass : 1 or 2
8. Tamarind pulp : 1 tap
9. Red chilly paste : 1 tbsp
10. Green Chilies : 2 nos
11. Cornflour : 1 tsp
12. Maida : 1 tsp



Method
1. Cut small and flat filets from chicken breast.
2. Chop ginger, garlic, celery, green chillies and lemon grass fine.
3. Marinate chicken with soya sauce, seasonings and lightly coat with cornflour and Maida. Grill until well done.
4. In a wok, heat oil, add chopped ingredients, red chilly paste, soya and tamarind pulp.
5. Add chicken and toss well.
6. Serve garnished with spring onions.

Healthy Beetroot Soup

1 Beetroot : 2 medium sized
2. Garlic : 8 to 10 pods.
3. Cow milk : 50 no
4. Roasted Jeers Powder : a pinch
5. Salt : to taste
6. Stock : 3 to 4 cups
7. Olive oil : 1 tbsp



Method.
1. Peel and grate beetroot. Peel and chop garlic fine
2. Heat olive oil in a pan, add garlic and saute till it turns brown.
3. Add grated beetroot and saute till oil start leaving the sides of the pan.
4. Add stock and boil for 10 to 15 minutes.
5. Simultaneously in another pan reduce milk to half.
6. Add to the soup, strain and serve hot.

Note
1. For better taste use Chicken stock of you are a hardcore non-vegetarian.
2. Don't throw the strained residue, can be consumed with roti or rice.

Chicken Lemon Tikka

Ingredients
1. Chicken Breast : 250 gms
2. Lemon : 1 while
3. Hung curd : 1 tbsp
4. Ginger garlic paste : 1 tap
5. Green chilly paste : 3 to 4 chillies
6. Mustard oil : 1 tap
7. Black salt : to taste
8. White pepper powder : 1 tap.
9. Haldi powder : a pinch



Method
1. Cut the breast into equal sized tikkas.
2. Squeeze lemon and mix all the above ingredients.
3. Marinate chicken with the mixture and keep overnight.
4. Bake in an oven or tandoor (clay oven).
5. Serve hot with Kuchumber Salad as shown in the image.

Wine Tossed Crispy Winglets.

Ingredients
1. Chicken wings : 6 to 8
2. Cornflour : 2 tbsp.
3. Chenin Blanc (White wine) : 50 ml
4. Egg white : 1 egg.
5. Ginger : small piece.
6. Garlic : 10 to 15 pods.
7. Celery : 1 stem
8. Onion : 1 small
9. Spring Onions : 7 to 8 sprigs.
10. Green Chillies : 3 to 5
11. Soya sauce : 20 ml
12. Red chilly sauce : 20 ml
13. Oil : to deep fry.
14. Salt : to taste
15. White pepper powder : 1 tap
16. Vinegar : a few drops
17. Bell Peppers : a slice each




Method.
1. Clean winglets and wash well. Pull them as you do for lollypop.
2. Make a better with cornflour, egg white and half of the white wine.
3. Add winglets and keep aside.
4. Chop ginger, garlic, celery, onions and green chillies fine. Cut bell peppers into cubes.
5. Cut spring onions into cubes.
6. Deep fry winglets till golden brown and crispy.
7. In a wok, add ginger, garlic, onions, celery and green chillies and toss weĺ. Add bell peppers, soya, chilly sauce, vinegar and the remaining white wine. Thicken the sauce with cornflour of required.
8. Add winglets and toss well. Serve hot garnished with spring onions.

Oriental Wok Tossed Rice

Ingredients
1. Long grain Basmati Rice : 2500gms
2. Carrots, French Beans, Cauliflower : 100gms
3. Mix bell peppers : 50 gms.
4. Spring Onions : 4 to 5 sprigs.
5. Soya Sauce : a few drops.
6. Salt : to taste.
7. White pepper powder : 1/2 tap.
8. Oil : 20 ml apps.



Method
1. Wash and soak rice for atleast half a hour.
2. Cut vegetables into small Brunoise.
3. Boil rice by throw away method.
4. Spread the rice over a clean flat surface and sprinkle a little oil.
5. Heat oil in a wok, toss vegetables, add rice, soya and seasonings and toss well over high flame.
6. Serve hot garnished with spring onions.


Note.
Throw away method of cooking rice : This is a very simple way of cooking rice where in each and every grain remains while and is separated from each other. You have to take water 3 to 4 times of that of rice, boil it, add in soaked rice, cool until 3/4th done and throw away water by straining. The rest of the cooking is done within it's own steam.

Crispy Veg Masala

Portion Size : 4
Ingredients
1. Carrots : 50 gms
2. Beans : 50 gms
3. Cauliflower : 50 gms
4. Green peas : 50 gms
5. Salt : to taste
6. Besan : 1 tbsp
7. Rice atta : 1 tbsp
8. Cornflour : 1 tap
9. Onions : 4 nos
10. Tomatoes : 3 now
11. Ginger garlic paste : 1 tbsp
12. Green Chilies : 1 or 2
13. Coriander leaves : a few sprigs.
14. Cheese : 1 tbsp
15. Assorted Indian Masalas : 1 tbsp
16. Oil : to deep fry and gravy



Method
For heavy
1. Slice onions and tomatoes. Chop green chillies and garlic fine.
2. Heat oil in a pan, add onions and saute until golden brown. Add ginger garlic paste and Indian masalas and saute furthur.
3. Add sliced tomatoes and get until the masala leaves the side of the pan.
4. Grind the mixture to a fine paste.
5. In another pan heat oil, add Jeera, chopped chillies and garlic and saute well.
6. Add the paste and fry well. Add water in required and cook till 15 to 20 minutes.

For Crispy Vegetables
1. Cut carrots, beans and cauliflower into small cubes.
2. Make a thick batter with besan, cornflour and rice flour.
3. Add in vegetables and deep fry till golden brown and well cooked.
4. Serve on the gravy as shown in the image.