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.

Crumb Fried Cheese Corn Bullets

Ingredients
1. Cheese Block : 200 gms
2. Potato : 1 medium
3. Paneer : 150 gms
4. American Corn : 50 gms
5. Breadcrumbs : 100 gms
6. Salt : to taste
7. Oregano : a pinch
8. Paprika : 1 tap
9. White pepper powder : 1 tap
10. Oil : to deep fry.



Method
1. Divide the cheese block into two and grate half of it. Cut the other half into equal sized fingers.
2. Grate potatoes and Paneer and mix with grated cheese.
3. Add breadcrumbs, seasonings and herbs, mix well.
4. Make small portions of the mixture, flattern, stuff with fingered chèse, roll in breadcrumbs and deep fry.
5. Serve hot with any mayo based dip garnished with grated cheese.

Tawa Fried Pomfret

Ingredients
1. Pomfret : 1
2. Ginger Garlic Paste : 1 tbsp
3. Kashmiri Red Chilly Paste : 1 tbsp
4. Lime Juice : 1 lemon
5. Red chilly powder : 1 tap
6. Turmeric : a pinch
7. Roasted Dhaniya Jeera Powder : 1 tap
8. Rawa : 1 tbsp
9. Salt : to taste
10. Oil : 2 tbsp



Method.
1. Clean, wash and cut pomfret as shown in the image.
2. Marinate with all the above mentioned ingredients and refrigerate for atleast an hour.
3. Coat with rawa (optional) and shallow fry.
4. Serve along with Kuchumber salad.

Red Hot Cottage Cheese with peppers

Ingredients
1. Paneer : 200 gms
2. Bell peppers : 1 each
3. Tomatoes : 3 to 4 large red
4. Garlic : 1 while medium sized
5. Onion : 1 medium sized
6. Celery : 1 stem
7. Chilly flakes : 1/2 tsp
8. Paprika : 1/2 tsp
9. Oregano : 1/2 tsp
10. Cornflour : 1 tbsp
11. Tabasco sauce : a few drops
12. Salt : to taste
13. Pepper : 1/2 tsp
14. Oil : to deep fry.
15. Cheese : to garnish.



Method
1. Cut paneer and bell peppers into Losange (diamonds).
2. Blanch tomatoes, de-skin and de-seed.
3. Chop the onion, garlic, celery and tomatoes fine. Keep them separately.
4. Heat oil (prefered olive oil) and add chopped garlic, onions, celery and tomatoes in the given order.
5. Saute until the mixture starts leaving the sides of the pan. Add water and cook with a lot for atleast 10 minutes. Adjust consistency, should be thick (coating).
6. Sprinkle Cornflour on Paneer and deep fry for 30 secs.
7. Heat oil in a pan, toss bell peppers and add sauce. Cool for 2 to 4 minutes.
8. Toss Paneer and make sure the sauce gives a nice coating as shown in the image.
9. Add above mentioned seasonings, condiments and spices and serve hot garnished with shredded cheese.

Subz Nylon Tikki

Ingredients
1. Potatoes : 50 gms
2. Paneer : 50 gms
3. Carrots : 25 gms
4. French Beans : 25 gms
5. Green Peas : 25 gms
6. Green Chilies : 1 to 2
7. Coriander Leaves : a few sprigs.
8. Salt : to taste
9. Nylon Sev : 50 gms
10. Breadcrumbs : 20 gms
11. Oil : to deep fry
12. Assorted masalas : 1 tbsp



Method
1. Mince all the vegetables in a food processor.
2. Boil potatoes and mash. Mash Paneer as well.
3. Mix all the vegetables along with Paneer and potatoes. Add chopped green chillies, masalas and adjust seasonings.
4. Mix breadcrumbs for binding and make small balls of equal size.
5. Roll the balls into the nylon sev and flattern into tikkies.
6. Deep fry and serve with green chutney.

Crispy Chilly Fries

Ingredients
1. French Fries: 200gms
2. Ginger : 10 gms
3. Garlic: 25 gms
4. Green Chilies : 10 gms
5. Celery : 10 gms
6. Kashmiri Red Chillies : 15/20
7. Red chilly sauce : 1 tbsp
8. Tornado Ketchup : 1 tap
9. Vinegar : a few drops
10. Salt : to taste
11. Pepper : 1 tap
12. Oil : to deep fry.
13. Spring onions : 5/6 sprigs
14. Cornflour : 1 tbsp
15. Maida : 1 tap





Method
1. Make a very thick better with maids and coenflour and dip fries.
2. Chop ginger , garlic, green chillies and celery.
3. Boil red chillies and grind.
4. Deep fry the battered fries to golden brown.
5. In a wok add chopped ginger, garlic, green chillies and celery. Add chilly paste and sauces.
6. Stir in the fries and adjust seasonings.
7. Serve hot garnished with spring onions.

Cajun Chicken Tenders

Ingredients
1. Chicken Breast : 200gms
2. Cajun Spice Powder : 1 tap
3. Chilly flakes : 1/2 tap
4. Egg : 1 no
5. Maida : 1 tbsp
6. Cornflour. 1 tap
7. Oregano : 1/2 tap
8. Breadcrumbs : woo gms
9. Salt : to taste
10. Pepper powder : 1/2 tap
11. Oil : to deep fry



Method.
1. Cut chicken into equal sized fingers.
2. Marinate with all the ingredients except for breadcrumbs.
3. Keep in refrigerator for 30 minutes.
4. Till in breadcrumbs and shape into fingers.
5. Deep fry and serve hot with garlic mustard mayo.

Kiddy special Cheese Garlic Bread

Ingredients
1. Garlic Bread : 1 loaf
2. Chopped Garlic : 1 tbap
3. Processed Cheese : 100 gms
4. Butter : 1 tap



Method
1. Slice the garlic bread and lightly roast in an oven.
2. Chop garlic fine and deep fry till golden brown.
3. Grate cheese and mix fried garlic.
4. Apply some butter on toast and spread the cheese garlic mixture
5 Bale slightly until the cheese melts.

Nore: Garlic is healthy for kids but if they don't like it you can apply plain cheese

Three Pepper Pudina Paneer

No of portions :4
Ingredients
1. Paneer : 200 gms
2 Onions : 100 gms
3. Tomatoes : 50 gms
4. Green chillies : 2/3
5 Mint : A few sprigs
6. Bell Peppers : 1 each
7. Green Capsicum : 1 no.
8. Assorted Indian Masalas : 2 tbsp
9 Cashewnuts : 1 tsp
10. Oil : 1 tbsp
11. Salt : to taste



Method
1. Cut paneer into batens. (Long finger sized)
2. Cut peppers, onions and tomatoes into fine Julianne.
3. Heat oil in a pan & saute onions till golden brown, add masalas and tomatoes and keep on sauteing until the masala leaves oil.
4. Grind half of the masala.
5. Heat oil add peppers, both the halves of the onion tomato masala and cook for 10/15 minutes.
6. Add paneer, mint and adjust seasonings.
7. Serve hot garnished with peppers.

Daarsan : Honey tossed fried noodles.

Ingredients
Spring Roll Sheets : 200gms
Till seeds : 1/2 tap
Honey : 1 tbsp
Oil : to deep fry




Method.
1 Cut spring roll sheets into ten thickness.
2 Deep fry till golden brown.
3 In a set pan roast till seeds and allow to crackle.
4 Add honey and toss the fried noodles.
5 Serve topped with a scoop of vanilla ice cream.

Note : You can replace spring roll sheets with flat noodles.

Bhindi Jaipuri

Ingredients
Lady Finger : rooms
Besan : 50 gms
Rice Flour : 50 gms
Cornflour : 25 gms
Lemon : 1
Red chilly powder : 1 tsp
Haldi Powder : 1 tsp
Dhaniya Powder :1 tap
Jeers Powder : 1 tap
Chat Masala : 1 tap
Coriander Leaves : a few sprigs
Salt : to taste
Oil : to deep fry





Method
1 Cut lady finger into fine Julian
2 Marinate with masalas and lemon juice.
3 Make a thick batter with all the flours.
4 Hear oil and deep fry till golden brown.
5 Serve hot garnished with coriander leaves.
6 Sprinkle chat masala.

Bhatti Ki Machchli

Portion size : 1

Ingredients
1 Basa Fish : 250 gms
2 Ginger Garlic paste : 1 tbsp
3 Red chilly paste : 1 tbsp
4 Mustard oil 20 ml
5 Hung curd : 50 gms
6 Garam masala powder : 1 tsp
7 Dhaniya powder : 1 tsp
8 Jeera Powder : 1 tsp
9 Kasoori Methi: 1/2 tsp
10 Black salt : to taste
11 Salt : to taste



Method
1 Cut the fish into cubes Appx 1.5" Tikka size
2 Marinate with half of ginger garlic paste and red chilly paste, salt, black salt and mustard oil. Keep asaide.
3 Mix all the other ingredients together and make a tandoori marination.
4 Marinate the fish and refrigerate for 2/3 hours.
5 Either cook in Tandoor or oven for 5/6 minutes till tender.
6 Serve hot with Mint Chutney and Kuchumber.

TAMATAR DHANIA SHORBA

No of Servings   4

Ingredients

Tomatoes : 500 gms

Coriander leaves : 25 gms

Coriander seers : 5 gms

Garlic : 20 gms

Ginger 10 gms

Kashmiri Red Chilies : 2/3 nos

Salt : To taste

Black pepper (Whole) : 5 gms

Cloves : 5 gms

Method

1   Roughly chop,all the ingredients.

2  Heat oil, add coriander seeds, black pepper, cloves chopped ginger and garlic. 

3   Add red chillies and stir well.

4  Add tomatoes and cook for 20 to 25 minutes.

5  Strain and thicken with 1 tbsp of roux.

6  Serve hot garnished with chopped coriander.

Dragon Rolls

Ingredients
Wonton Sheets : 8
Chopped ginger: 1/2 tsp
Chopped garlic: 1/2 tsp
Chopped chillies : 1/4 tsp
Chopped cabbage: 100 gms
Chopped carrots : 50 gms
Mashed paneer : 50 gms
Soya sauce: 1/4 tsp
Chilly sauce : 1/4 tsp
Vinegar : 2/3 drops
Salt / pepper : to taste



Method
1. Chop all the vegetables.
2. Heat oil, add ginger, garluc and Green chillies.
3. Add cabbage, carrots and paneer and cook well by stirring continously
4. Add sauces and seasonings and keep for cooling.
5. Stuff wonton sheets as shown in the image, roll and deep fry.
6. Serve hot along with any dip of your choice.