Mini Strawberry Cheese Cake

Ingredients:-

• Cheese cake 1.
• Cream cheese 1/2 cup.
• Coconut palm sugar 2 table spoon.
• Yogurt 1/2 cup.
• Squeezed lemon juice 2 table spoon.
• Preserves strawberries 1/4 cup.
• Whole strawberries 1 cup.
• Whole almonds 1/2 cup.
• Dates 4.

How to make:-

1. Take a bowl and beat with mixer cream cheese,sugar,lemon juice and yogurt until smooth.
2. In other bowl combine preserves strawberries and strawberries.
3. Make crumbs of almonds and dates.
4. Add 1/2 cheesecake and yogurt batter to serving bowl,spoon 1/2 strawberry mixture,the again cheese cake and again strawberry mixture.
5. On the top layer the almond and dates crumb.
6. Refrigerate 3 hours before serving.

Serve cool:-

Red Bean Coconut Cake

Ingredients:-

• Eggs 5.
• Raw sugar 1 cup.
•  Coconut milk 1/4 cup.
•  Milk 1 table spoon.
•  Glutinous rice flour 1 cup.
• Vanilla extract 1 tea spoon.
•  Cooked red beans, sweetened 1 cup.

How to make:-

1. Beat the eggs and sugar.
2. Add coconut milk and milk.
3. Mix glutinous rice flour until it smooth.
4. Add vanilla extract and mix red cooked beans.
5. Pour it into the lined baking try and bake on 180 degree for 45 minutes on the middle rack.

Serve cool or hot as you like:-

Creamy Mustard Chicken With Pasta

Ingredients:-

• Boiled pasta 1 packet.
• Thin sliced chicken cutlet 4.
• Salt 1 tea spoon.
• Garlic powder 1 tea spoon.
• Black pepper powder 1 tea spoon.
• Olive oil 3 table spoon.
• Refined flour 1/4 cup.
• Sour cream 1/4 cup.
• Water 1/2 cup.
• Dijon mustrad 2 table spoon.
• Chopped fresh sage 3 table spoon.
• Shallot 1 large finely chopped.

How to cook:-

1. Sprinkle the 1/2 tea spoon salt and garlic powder on the chicken.
2. Pour flour in a bowl and roll the chicken in it.
3. Heat the 2 table spoon olive oil in a skillet and cook the chicken each side until it brown.
4. Transfer in a plat.
5. Add the 1 table spoon in skillet and cook shallot,stirring until it brown.
6. Mix 2 table spoon flour in the water and add in skillet and stir for 1 minute until it thick.
7. Remove from the heat.
8. Stir in 1/2 tea spoon salt,black pepper,2 table spoon sage,sour cream and mustrad.
9. Add the chicken and turn to coat with sauce.
10. Take the serving dish and top the pasta with half the sauce,then chicken ,then the remaining sauce.
11. Garnish with more sage.

Blueberry and Mango ice cream

Ingredients:-

• Mango 1 .
• Frozen blue berries 1 cup.
• Vanilla extract 1 tea spoon.
• Almond milk 1/2 cup.
• Coconut 1/2 cup.

How to make:-

1. Cut the mango in slices.
2. Blend the mango,almond milk and vanilla.
3. Blend until thick.
4. Scoop into bowls and serve immediately.

Frozen Banana Pops

Ingredients:-

• Bananas 5.
• Raw coco powder 4 table spoon.
• Water half glass.
• Liquid stevia 4 drops.
• Raw coco nibs 1/2 cup.
• Raw goji berries 1/2 cup.

How to make:-

1. Place a stick into 3 of the banana and freeze until soft frozen.
2. Blend the other banana,cocoa powder,stevia and water until creamy,like chocolate syrup.
3. Dip the frozen banana into chocolate sauce and top with cocoa nibs and goji berries.

Serve cool and enjoy:-

Zinger Burger

Ingredients:-

• Chicken breast 1/2 kg.
• Eggs 3.
• Salt 1-1/2 tea spoon.
• Black pepper powder 1-1/2 tea spoon.
• White pepper powder 1-1/2 tea spoon.
• Red chili powder 1 tea spoon.
• Mustard powder 2 table spoon.
• Rice flour 1-1/4 cup.
• Corn flour 1 cup.
• White flour 1/2 cup.
• White vinegar 3 cup.
• Garlic powder 1 table spoon.
• Baking powder 1/2 table spoon.
• Mayonnaise 1 cup.
• Buns 6.
• Ice burg as required.
• Oil for fry.

How to make:-

1. Cut the chicken in burger slices.
2. Take a bowl and marinate the chicken slices with white vinegar,1 tea spoon salt,1 table spoon mustard powder,red chili,and garlic powder.
3. Leave it for 30 minutes.
4. Take a large bowl and mix rice flour,corn flour,white flour,chicken powder,black and white pepper powder,baking powder,1/2 tea spoon garlic powder and 1/2 tea spoon salt.
5. Beat the eggs in a bowl.
6. Coat the marinate chicken in dry mixture and then in eggs and again in dry mixture and then in eggs.
7. Deep fry the chicken pieces in oil.
8. Take 1 cup mayonnaise and 1 table spoon mustard paste and mix them well.
9. Spread sauce on the chicken bun and then chicken slice,again spread the sauce and put ice burg over it and place the other half of the bun. 

Serve hot with ketchup:-

Vanilla Spiced Orange Jam

Ingredients:-

• Diced ripe firm oranges 4 cup.
• Fresh lemon juice 1/4 cup.
• Sugar 4 cup.
• Cinnamon 1 tea spoon.
• Ground nutmeg 1/2 tea spoon.
• Unsalted butter 1/4 tea spoon.

How to make:-

1. Take a large kettle and combined the oranges with lemon juice and 2 cup of sugar.
2. Cover it and leave for 1 hour.
3. Fill a canner half-full of water,add the empty canning jars and bring the water to a boil.
4. Reduce the heat.
5. Bring a saucepan of water just to a boil
6. Reduce the heat and add the jars lids.
7. Do not boil the lids.
8. To the oranges add the remaining sugar,cinnamon,nutmeg and butter.
9. Heat un covered over medium heat,stirring often,un till sugar is dissolved.
10. Bring to a simmer and simmer for 5 minutes,stirring frequently.
11. Increase the heat to medium-high.
12. Stirring constantly,bring the mixture to a full rolling boil.
13. Remove from the heat and skim excess foam from the mixture.
14. Stir in vanilla and le the fruit mixture cool for 5 minutes.
15. Stirring occasionally.
16. Remove jars from the hot water,draining well.
17. Fill them with hot fruit mixture,leaving 1/4 inch headspace.
18. Fit seals on tops of the jars.
19. Screw on the lids firmly.
20. Lower the jars into the water and add more very hot water so the water is 1-2 inches above the jars.
21. Bring to a boil.
22. Cover and boil for 10 minutes.
23. Remove the jars from the hot water and leave for cool on a rack.

Make about 5 half-pint jars:-

To the peaches add the remaining sugar, cinnamon, nutmeg, and butter, if using. Heat uncovered over medium heat, stirring often, until sugar is dissolved. Bring to a simmer and simmer for 5 minutes, stirring frequently.

Chocolate Banana Cake

Ingredients:-

• Unsalted butter 1 cup to be browned.
• Chilled unsalted butter 1/2 cup,cut into tiny pieces.
• All purpose flour 4-1/2 cup.
• Baking soda 1 tea spoon.
• Dry yeast 1 table spoon.
• Sea salt 1 tea spoon.
• Brown sugar 1-1/2 cup.
• Granulated sugar 1 cup.
• Egg 2.
• Vanilla extract 2 table spoon.
• Dark chocolate chips 3 cup.
• Toasted,chopped,walnuts 1 cup.

How to make;-

1. Brown the 1 cup butter,melt butter in a saucepan over medium heat.
2. When little brown specks form immediately remove from the heat and pour in a bowl.
3. In a bowl mix flour and baking soda.
4. Stir in the yeast,salt,and 1/2 cup cold,cut butter.
5. In a large bowl beat together the browned butter with the sugars.
6. Beat eggs and vanilla in the sugar mixture.
7. On low speed mix dry ingredients into the wet.
8. Stir in chocolate chips and walnuts.
9. Chill dough in the refrigerator for 30 minutes.
10. Grease the cooking sheet and drop 1/4 cup mounds of dough onto the sheet..
11. Leaving plenty of space in between.
12. Bake for 10-13 minutes or until golden on 375 degree.
13. Allow to cool on the sheet for 2 minutes and then transfer to a rack to cool completely.

Serve with tea:-

Summer Peach Mango Triffle

Ingredients:-

• Peach into slices 3 cup.
• Mango into slices 3 cup.
• Cream cheese 4 cup.
• Heavy cream 2 cup.
• Food cake 1.
• Crushed almond 1 tea spoon.
• Lemon juice 1/4 cup.
• Sugar 1/4 cup-2/3 cup.

How to make:-

1. Take a saucepan and heat the lemon juice.
2. Add 1/4 cup water and 1/4 cup sugar and stir un till it dissolved.
3. Remove from the heat and stir in the almond extract.
4. Cut the fruit cake in 1 inches pieces.
5.  Cover the each side of cake pieces with the lemon,sugar mixture with the brush.
6. Cut the each slice of cake into 1 inches cubes.
7. If remain the lemon juice keep it aside.
8. Beat the cream cheese and 2/3 cup sugar un till it smooth.
9. Add the heavy cream and still continuing the mixer un till the mixture is smooth.
10. Take a glass bowl and layer the 1/3 of the cake cubes in the bottom of the bowl.
11. Sprinkle with a layer of  the 1/3 of the mango cubes,then 1/3 of the cream.
12. Layer the 1/3 of the peach cubes.
13. Again layer the 1/3 of the cake,then 1/3 of the mangoes,then 1/3 the cream.
14. Layer the peach cubes.
15. If you had lemon juice,drizzle on this layer.
16. Repeat the layer of remaining cake,then mango,then cream,spread it out evenly.
17. Top the last layer of peach cubes,then cover with the cream.
18. Cover with foil paper and refrigerate for 2 hour.

Serve cool:-

Strawberry Peach Smoothie

Ingredients:-

• Fresh strawberries in slices 2 cup.
• Fresh unsweetend peach in slices 2 cup.
• Sugar 1/2 cup.
• Ground cinnamon 1/4 tea spoon.
• Vanilla yogurt 2 cup.

How to make:-

1. Set aside few strawberry for garnish.
2. Blend the strawberry,peach,yogurt,sugar un till it smooth.
3. Add some ice and blend again for 30 seconds.
4. Pour into glasses and garnish with strawberry and cinnamon.

Serve cold:-

Corn Snake

Ingredients:-

• Boiled corn stick 1.
• Butter 1 table spoon.
• Lemon juice 2 table spoon.
• Black pepper powder 1/2 tea spoon.
• Thyme 1 tea spoon.
• Foil papper to need.
• Salt 1 tea spoon.

How to cook:-

1. Roast the garlic and mashed.
2. Take a bowl and mix butter,lemon juice,black pepper,thyme,salt,garlic.
3. Cover the corn stick with the mixture with the help of brush.
4. Roll in the foil paper.
5. Bake it for 12-15 minutes on 180 degree.
6. Remove the foil after ready.

Serve with cheese:-

Stiffed Egg

Ingredients:-

• Boiled egg 1.
• Teammate 1/4 cup.
• Mayonnaise 1 table spoon.
• Chopped onion 1/4.
• Chopped salary 1/4.

How to cook:-

• Cut the egg into two pieces from long side.
• Mix onion,mayonnaise,salary in teammate.
• Fill the egg on the sport of yolk with this mixture.

Serve fresh:-

Chicken Vege stiffed kebab

Ingredients:-

• Chicken mince 1 kg.
• Chat masala 2 table spoon.
• Chopped green chili 2 table spoon.
• Chopped onion 2.
• Chopped mint 2 table spoon.
• Chopped coriander 2 table spoon.
• Salt 1 tea spoon.
• Oil for fry.

For stiffing:-

• Chopped cabbage 1 cup.
• Chopped carrot 1/2 cup.
• Chopped green chili 1/4 cup.
• Fresh coriander 1/4 cup.
• Lemon juice 2 table spoon.

How to make:-

1. Mix chat masala,chopped onion,carrot,green chili,mint,coriander,salt in the mince.
2. Mix stiffing ingredients .
3. Take 2 table spoon mince in hand.
4. Pour 1 tea spoon o stiffing and close it in the shape of kebab.
5. Make the kebab of all the mince same.
6. Fry in deep oil.

Serve with chutni and salad:-

Moroccan Chicken

Ingredients:-

• Chicken piece 12-15.
• Tomato 3 cut in the center.
• Lemon 3 cut in the center.
• Chopped green onion for garnish.

For marination:-

Olive oil 1/2 cup.

Lemon juice 1 table spoon.

Ginger paste 1 tea spoon.

Garlic paste 1 tea spoon.

Mustard powder 2 tea spoon.

Coriander powder 1 table spoon.

Red pepper 1 table spoon.

Salt 1-1/2 tea spoon.

For harissa sauce:-

• Sabet red pepper 1 table spoon.
• Zeera 1 tea spoon.
• Sabet coriander 1 tea spoon.
• Olive oil 2 table spoon.
• Salt 1 tea spoon.
• Sonf 1 tea spoon.

How to make:-

• Dry roast the sonf,sabet coriander,zeera and grand it.
• Soak the sabet red pepper in the water for 1/2 hour.
• Grand the red pepper and mix in zeera masala.
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Grilled Pineapple Upside -Down Cake

Ingredients:-

• All-purpose flour 2 cup.
• Baking powder 2 tea spoon.
• Baking soda 1 tea spoon.
• Kosher salt 1 tea spoon.
• Butter milk 1 cup.
• Egg 4.
• Vanilla extract 1 table spoon.
• Unsalted butter 1 pound.
• Granulated sugar 1 cup.

For topping:-

• Fresh pineapple 10 rings.
• Unsalted butter 4 table spoon.
• Dark brown sugar 1 cup.
• Heavy whipping cream 2/4 cup.
• Ground cinnamon.1tea spoon.

How to make;-

1. Prepare the grill for direct and indirect cooking over medium heat on 350 degree.
2. Brush the pineapple rings with the butter.
3. Grill the pineapple over direct medium heat with the lid open for 6-8 minutes,turning once.
4. Remove from the grill and leave for cool.
5. Leave 1 pineapple ring whole and cut the others into halves.
6. Take a skillet over direct heat  and mix the brown sugar,cream,cinnamon and any melted butter which remaining .
7. Cook for 2-3 minutes un till it start to bubble around.
8.  Remove the skillet and then arrange the pineapple halves around it,set aside.
9. Take a large bowl mix the flour,baking powder,baking soda and salt.
10. Take another bowl and whisk the buttermilk,eggs,and vanilla.
11. With an electric mixer cream the butter and sugar on medium-high speed in a large bowl for 4 minutes.
12. Add the buttermilk mixture and mix with low mixer and the flour mixture un till smooth.
13. Spread the butter evenly over the pineapple slices in the skillet.
14. Bake the cake over indirect medium heat with the lid closed un till the top is golden brown and a skewer inserted into the grill and let cool at room temperature for 10-12 minutes.
15. Remove the cake from the skillet very carefully.
16. Replace any pineapple that has stuch to the bottom of the skillet.
17. Let the cake cool.
18. Briefly before slicing in to wedges and serving.

Serve at room temperature:-

Keama pasta

Ingredients:-

• Boiled paste 2 cup.
• Tomato 2.
• Boiled keema 1 cup.
• Ginger paste 1 tea spoon.
• Garlic paste 1 tea spoo.
• Carrot 1 cut in small slices.
• Chopped onion 1.
• Salt 1 tea spoon.
• Red pepper 1 tea spoon.
• Oil 2 table spoon.

How to cook:-

1. Heat the oil and fry garlic and ginger paste for 3 minutes.
2. Add keema,salt,red pepper and fry for 10 minutes.
3. Add tomato and carrot slices and cook again .
4. When keema tender set aside it.
5. Pour the boiled pasta in a bowl ,then pour the keema.

Serve hot;-

Grilled Mango With Ice Cream

Ingredients:-

• Mango 2.
• Ice cream 2 scope.
• Olive oil 2 tea spoon.
• Lemon juice 2 table spoon.
• Sugar powder 2 tea spoon.

How to make:-

1. Peel the mango and cut in long slices.
2. Mix lemon juice ,olive oil,sugar and pour in the mango and mix well.
3. Grilled them on low heat for 3-4 minutes each side.
4. Serve with ice cream or yogurt.

Chicken With Peanut and Chilies

Ingredients:-

• Boneless chicken 1 kg cut in cubes.
• Black pepper 1 table spoon.
• White pepper 2 table spoon.
• Peanut 1 cup.
• Garlic paste 1 tea spoon.
• Soy sauce 2 table spoon.
• Sugar 1 tea spoon..
• Salt 2 tea spoon.
• Vinegar 2 table spoon
• Green chili 6.
• Oil 3 table spoon.
• Corn flour 2 table spoon.

How to cook:-

1. Marinate the chicken with soy sauce,vinegar,salt ,black pepper,sugar and leave for 30 minutes.
2. Heat the oil in a pan and fry the garlic paste for 3 minutes.
3. Add the chicken cubes and fry for 10-12 minutes.
4. Add 1 cup of water .
5. When it boiled,mix corn flour in some water and add in the mixture and stir.
6. Garnish with peanut and chopped green chili.

Serve with red chili sauce or rice:-

Thai Rice Soup

Ingredients:-

• Boneless chicken 1/4 kg.
• Chicken broth 4 cup
• Imli paste 2 table spoon.
• Boiled rice 1 cup.
• Mushrooms 1 cup.
• Coconut milk powder 2 packet.
• Water 2 cup.
• Brown sugar 2 table spoon.
• Black pepper 1/2 tea spoon.
• Chili sauce 2 table spoon.
• Lemon juice 4 table spoon.
• Chines salt 1 table spoon.
• Red pepper 2 tea spoon.
• Salt 1 tea spoon.
• Carrot 1 cut in cubes.
• Green onion 2 only green part.
• Cabbage 1/2 cup cut in cubes.
• Brocley 1/2 cup.

For fry at the last:-

• Sabet red pepper 7.
• Red pepper powder 1 tea spoon.
• Oil 4 table spoon.
• Curry leave 4.

How to cook:-

1. Heat oil in a fry pan and fry the chicken cube with 1/2 tea spoon of salt and black pepper and set aside.
2. Cut all vegetables in cubes and fry in 3 table spoon oil and set aside.
3. Boil the broth and add chicken cubes,imli paste,oiled rice,mushrooms,chili sauce,brown sugar,lemon juice,chines salt,red pepper.
4. Mix coconut milk powder in water and stir in broth.
5. Cook for 6-8 minutes.
6. Add fry vegetables .
7. Heat 2 table spoon oil in the fry pan and fry curry leave,sabet red pepper ,red pepper powder and stir in the mixture.

Serve hot:-

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Chicken Chowmein

Ingredients:-

• Boiled noodles 1 packet.
• Boneless chicken 1/4 kg.
• Green chili 2.
• Green onion 3.
• Capcicum 1.
• Chicken broth 2 cup.
• Carrot 2.
• Cabbage 1 cup.
• Ginger 1 inch piece.
• Garlic paste 1/2 tea spoon.
• Onion 1.
• Black pepper 1 tea spoon.
• Chines salt 2 tea spoon.
• Corn flour 2 table spoon.
• Soy sauce 3 table spoon.
• Oil 4 table spoon.
• Salt 1 tea spoon.

How to cook:-

1. Cut the chicken,carrot,cabbage,onion,and capcicum in to cubes.
2. Heat the oil in a pan and fry the onion,ginger and garlic paste.
3. Add chicken cubes and cook for 10 minutes.
4. Add green chili,black pepper,salt,soy sauce,chines salt and broth and cook for 3 minutes.
5. Fry all the vegetable and add in the broth.
6. Cook for 5-8 minutes.
7. Mix corn flour in some water and stir in the broth.
8. Pour boiled noodles in a dish,then pour chicken mixture on it.
9. Garnish with onion and serve.

Chicken Schezwan With Sweet and Sour Style

Ingredients:-

• Chicken 1/2 kg.
• Corn flour 4 table spoon.
• Rice flour 4 table spoon.
• Capcicum 5 cut in cubes.
• Carrot 5 cut in cubes.
• Green onion5 cut in cubes.
• Pine apple 1 tin.
• Pine apple apple juice 1 glass.
• Garlic paste 1 tea spoon.
• Oyster sauce 3 table spoon.
• Chili sauce 5 table spoon.
• Soy sauce 4 table spoon.
• Vinegar 4 table spoon.
• Red pepper 1-1/2 tea spoon.
• Green chili 6 cut in long pieces.
• Sugar 2 table spoon.
• Oil 1 cup.

How to cook:-

1. Mix corn flour and rice flour and marinate the chicken and leave for 30 minutes.
2. Fry the chicken and set aside.
3. Heat oil in a karahi and fry onion for 3 minutes and add chicken and cook un till it tender.
4. Add all vegetables and cook for 5 minutes.
5. Add all sauces,red pepper,sugar,salt,pineapple and cook for 3-5 minutes on high heat.
6. Add pineapple juice and mix it.
7. If you like thick it with corn flour.

Serve with rice:-

Cream Carmel

Ingredients:-

• Sugar 1 cup.
• Egg 3.
• Milk 3 cup.
• Sugar 2 table spoon.
• Vanilla essence 1/2 tea spoon.

How to make:-

1. Fry the sugar in a non-stick pan golden or un till it look caramel.
2. Greased a small bowl and spread the sugar in it.
3. Beat the eggs and vanilla essence well.
4. Boiled the milk.
5. Beat the egg and vanilla mixture in the milk and add in the greased bowl.
6. Baked in the oven on medium heat for 12-15 minutes.
7. Place in fridge for cool.
8. When it cold turn out in serving bowl.

Serve cold:-

Carmel Custrad

Ingredients:-

• Butter 1 table spoon.
• Hot milk 2 cup.
• Cold milk 1/4 cup.
• Brown sugar 1/2 cup.
• Custrad powder 2 table spoon.
• Egg yolk 1.
• Vanilla essence 1 tea spoon.
• Almond and chocolate for garnish.

How to cook:-

1. Heat the butter in a pan and add the brown sugar un till it golden brown.
2. Add hot milk in it.
3. Mix custrad powder in cold milk and mix in hot milk.
4. Stir it un till it thick.
5. Turn of the stove.
6. Beat the egg yolk and add in the custrad.
7. Put in the bowl and garnish with crushed almond and chocolate.
8. You can decorate with fruit and jelly which you like.

Serve cool:-

Chicken Drum Sticks

Ingredients:-

• Chicken leg piece 8.
• Chopped onion 1.
• Refined flour 2 table spoon.
• Egg 1.
• Corn flour 2 table spoon.
• Soy sauce 1 table spoon.
• Chines salt 1 tea spoon.
• Salt 1 tea spoon.
• White pepper 2 tea spoon.
• Black pepper 1 tea spoon.
• Chopped green chili 4.
• Baking powder 1/4 tea spoon.
• Oil for fry.

How to cook:-

1. Make the shape of drum sticks of the leg piece with the knife.
2. Mix onion,refined flour,corn flour,egg,salt,chines salt,black pepper,soy sauce,baking powder,green chili and marinate the drum sticks and leave for 1 hour.
3. Deep fry the drum sticks in oil un till it tender and golden brown.

Serve hot with any sauce:-

Chicken Manchurian

Ingredients:-

• Boneless chicken 1/2 kg.
• Chopped garlic 1/2 tea spoon.
• Red pepper 2 te spoon.
• Salt 1 tea spoon.
• Eg 2.
• Refined flour 1/2 cup.

For sauce:-

• Salt 1 tea spoon.
• Red pepper 2 tea spoon spoon.
• Chopped garlic 1 table spoon.
• Vinegar 1/2 cup.
• Sugar 1 table spoon.
• Corn flour 4 table spoon.
• Chicken broth 1 cup.
• Ketchup 1 cup.
• Chopped green chili 4.

How to cook:-

1. Cut the chicken in cubes and marinate with salt,red pepper,egg and corn flour and deep fry them.
2. Fry garlic paste in 2 table spoon oil,then add all ingredients of sauce and and cook for 3-5 minutes.
3. Mix the corn flour in some water and add in the mixture,stir while mixing.
4. Add fry chicken and garnish with green chili and fry onion.

Serve with rice:-

Egg Fried Rice

Ingredients:-

• Boiled rice 1/2 kg.
• Oil 1 cup.
• Egg 5.
• Garlic paste 1 tea spoon.
• Green onion 5.
• Soy sauce 1/2 cup.
• Black pepper 2 tea spoon.
• Salt 1 te spoon.
• Chines salt 1 tea spoon.
• Carrot 1/2 cup.
• Cabbage 2 cup.
• Capcicum 2.

How to cook:-

1. Cut the carrot,capcicum,green onion,cabbage in to slices.
2. Heat the oil in a pan and fry the garlic paste.
3. Add onion and beaten egg,then add salt,black pepper and cook for 3-5 minutes.
4. Add soy sauce ,chines salt,vegetables and cook for 5 minutes.
5. Add the boiled rice and mix on high heat and turn of the stove.

Serve hot with ketchup:-

Arabic Shish Touk

Ingredients:-

• Boneless chicken 1/2 kg cut in cubes.
• Garlic paste 1 tea spoon.
• White pepper powder 1 tea spoon.
• Mastred powder 1 tea spoon.
• Mayonnaise 3 table spoon.
• Yogurt 3 table spoon.
• Lemon juice 2 table spoon.
• Salt 1 tea spoon.
• Onion 2 cut in cubes.
• Capcimum 2 cut in cubes.
• Tomato 2 cut in cubes.
• Oil 2 table spoon.

How to cook:-

1. Mix garlic paste,white pepper,mastred powder,mayonnaise,yogurt,salt,lemon juice and marinate the chicken and leave for 1 hour.
2. Take bar-b-q sticks and full them with chicken piece,then onion piece,then tomato piece,then capcimum piece.
3. Full all the sticks same.
4. Bake them in oven .
5. When they ready grease them with oil and cook again for 3 minutes.

Serve with any sauce:-

Arabic Rice

Ingredients:-

• Chicken 1 kg.
• Rice 2 glass.
• Tomato 2 cup.
• Onion 2 cut in long slices.
• Mix dry fruit 1 cup.
• Salt 2 tea spoon.
• Coriander seed 1 tea spoon.
• Small cardamom 6.
• Cassia bark 1/4 tea spoon.
• Cinnamon 1 tea spoon.
• Black pepper 1 tea spoon.
• Chicken broth 4 cup.
• Butter 1 cup.
• Olive oil 1/2 cup.

How to cook:-

1. Take a big pan and cook in chicken with 6 cup of water,onion,salt and sabat garm masala for 30 minutes on low heat.
2. Wash the rice in a bowl and drain the water.
3. Mix sabat garam masala in the rice and mix it.
4. Take a pan and heat the olive oil and butter and fry the onion.
5. Ad tomato and cook for 3 minutes,then add 4 glass of broth and rice.
6. When water dry put it on dum for 6-8 minutes.
7. Fry the chicken pieces in the oil.
8. Fry dry fruits in the butter.
9. Before serving first put layer the rice in a dish,then chicken pieces and garnish with dry fruit.

Serve hot with yogurt:-

Chicken Roast Vinegar

Ingredients:-

• Salm chicken 1.
• Mastred powder 1 table spoon.
• Garlic paste 2 table  spoon.
• Black pepper 1 table spoon.
• Salt 1 table spoon.
• Vinegar 1/2 cup.
• Garam masala 1 table spoon.
• Chili sauce 1 table spoon.
• Red pepper 1 table spoon.
• Chines salt 1 table spoon.
• Oil 1/2 cup.

How to cook:-

1. Mix all the ingredients and marinate the chicken and leave for 2 hours.
2. Cook it un till it fry well.
3. Stir it wile cooking.
4. Cook it for 1o minutes on low heat or un till it ready.

Serve hot with any sauce :-

Arabic Bread Pudding

Ingredients:-

• Bread slice 3.
• Dry apricot 1 cup.
• Peel of orange 4 cut them very small pieces.
• Condensed milk 1 tin.
• Sugar 1 tea spoon.
• Corn flour 1 tea spoon.
• Almond 11.
• Oil for fry.

How to make:-

1. Fry the oil in fry pan and fry the bread slices golden brown and put aside.
2. Take a pan and boiled the milk.
3. Mix corn flour in some water and add in the milk.
4. Take a fry pan and and put in sugar,dry apricot,peel of orange,almond and cook for 3 minutes or un till it thick.
5. Take a deep dish and place the bread slice.
6. Put the milk on the bread slice,then sugar,almond,peel of orange and apricot.

Serve hot or cold :-

Pineapple and Chicken Salad

Ingredients:-

• Pine apple 1 tin.
• Apple 3 cut in chunks.
• Icing sugar 3 table spoon.
• Salt 1/8 tea spoon.
• Boiled chicken 1 cup.
• Pineapple juice 1 table spoon.
• Cream 1 packet.
• Mayonnaise 2 table spoon.
• Vinegar 1/2 table spoon.
• Lemon juice 1 table spoon.

How to make:-

1. Beat the cream well.
2. Add sugar,salt,lemon juice and mix it.
3. Add mayonnaise,pineapple chunks,apple chunks,pineapple juice,vinegar and mix it.
4. Put in a serving bowl and garnish with pineapple and apple chunks.

Cinderella Drink

Ingredients:-

• Orange juice 1/2 cup.
• Lemon juice 1/2 cup.
• Pineapple 1/2 cup.
• Sprite 2 glass.
• Leaves of the mint for garnish.
• Lemon slice for garnish.

How to make:-

1. Mix all the things.
2. Put a slice of lemon in a glass.
3. Then full with mix juices.
4. Garnish with mint leaves.

Serve cool:-

Fresh Salad with Sauces

Ingredients:-

• Iceberg 1/2 flower.
• Olive 1/2 cup.
• Onion cut in round slices.
• Tomato 1 cut in round slices.
• Cucumber 1 cut in round slices.
• Capcicum 1 cut in long pieces.
• Red carrot 2 cut in round slices.
• Cabbage 1 cup.
• Cucumber 1 cut and dip in vinegar.
• Green chili 4 cut and dip in vinegar.
• Lemon 2 cut in round slices.
• Cheese cut in cubes 1 cup.
• White vinegar 1 table spoon.
• Chili sauce 1 table spoon.
• Ketchup 1 table spoon.
• Thousand island sauce 2 table spoon.
• Mayonnaise 2 table spoon.
• Mustard powder 2 table spoon.

How to make:-

1. Place all vegetables in a serving dish.
2. Layer the cheese and olives.
3. Sprinkle all the sauces on the vegetables,do not mix.

Serve it whit out mixing:-

Queen of Pudding

Ingredients:-

• Bread crumbs 2 cup.
• Milk 1 cup.
• Sugar 2 table spoon.
• Egg 3 separate whites and yolk.
• Red jam 1/3 cup.
• Lemon juice 1 table spoon.
• Almond and cherry for garnish.

How to make:-

1. Take a bowl and beat the egg yolks.
2. Add milk and blend for few seconds,then add sugar and bread crumbs and blend for few seconds.
3. Grease the oven bowl and place in the mixture.
4. Bake it for 20 minutes on 180 degree.
5. Mix the jam and lemon juice and layer on the baked cake.
6. Beat the sugar in the egg white well un till it foaming.
7. Layer the egg white on the layer of jam.
8. Garnish with almond and cherry.
9. Turn on the upper griller of the oven and bake the cake for few minutes un till it look golden.

 Delicious cake is ready:-

Mutton Bando

Ingredients:-

• Mutton 2 kg.

Step one:-

• Chopped onion 5.
• Yogurt 2 table spoon.
• Oil 1/4 cup.
• Fry zeera 1 tea spoon.
• Broth 8 cup.
• Small cardamom 6.
• Red pepper 3/4 tea spoon.
• Salt 1 tea spoon.
• Chines salt 1 1/2 tea spoon.
• Mastred powder 1/4 tea spoon.
• White pepper 1 tea spoon. 

Mix all ingredients and cook well:

Step 2:-

• Coconut powder 1 table spoon.
• Almond powder 1 table spoon.
• Green chili 4.
• Green onion 3 table spoon.
• Ginger paste 1 table spoon.
• Oil 1/2 cup.
• Garlic paste 1 tea spoon.
• Fry jeera 1 tea spoon.
• Chopped tomato 3.
• Yogurt 2 table spoon.
• Chines salt 1 tea spoon.
• Salt 1 tea spoon.
• Red pepper 1 tea spoon.
• White pepper 1 tea spoon.
• Garam masala 1 tea spoon.
• Worcestershire sauce 1 tea spoon.
• Soy sauce 1 tea spoon.
• Cream 1 cup.

How to cook:-

1. Heat the oil in big pan and fry the garlic.
2. Add soy sauce,worcestershire sauce,white and red pepper.salt,chines salt,jeera garlic paste,ginger paste,onion  and fry for 3-5 minutes.
3. Add the mutton and cook un till its water dry.
4. If necessary add some water.
5. When mutton tender,add onion mixture and cook for 5-7 minutes.
6. Take a mud pan and heat 3 table spoon of butter and add mutton and cook for 5 minutes.
7. Add almond,coco poeder,garam masala and cream and stir it.

Garnish with green chili,ginger pieces,coriander and serve with nan:-

Tawa Fry Mutton

Ingredients:-

• Mutton 1/2 kg.
• Onion 1.
• Ginger paste 1 tea spoon.
• Garlic paste 1 tea spoon.
• Water 2 cup.
• Tomato 2.
• Oil 1/2 cup.
• Red pepper powder 2 tea spoon.
• Garam masala 1 tea spoon.
• Green chili 3.
• Fresh coriander 2 table spoon.
• Salt 1 tea spoon.

How to cook:-

1. Take a pan and cook mutton,onion,ginger and garlic paste,salt and water on medium heat.
2. When mutton tender,put it aside.
3. Heat the oil on the tawa and fry chicken for 5 minutes.
4. Add red pepper and stir.
5. Add garam masalachopped coriander and green chili 

Achari Green Chili

Ingredients:-

• Green chili 1/4 kg.
• Sour powder 4 table spoon.
• Water 1/2 tea spoon.
• Kalonji 1 tea spoon.
• Zeera 1 tea spoon.
• Rai 1 tea spoon.
• Chopped onion 1.
• Methi dana 1/2 tea spoon.
• Mastred powder 1/2 tea spoon.
• Salt 1tea spoon.
• Red pepper powder 1 tea spoon.
• Yogurt 2 table spoon.
• Oil 1/2 cup.

How to make:-

1. For make the paste mix sour powder in the yogurt.
2. Heat the oil in a pan and fry zeera for 1 minute ,then add onion and fry for 3 minutes.
3. Add salt,mastred powder,red pepper,mathi dana, and kalonji and fry for 3 minutes.
4. Add 1/4 cup water and cook un till dry.
5. With knife cut in the center of green chilies.
6. Full the chilies with the mixture and cook for 10 minutes on low heat.

Mayo Yogurt Salad

Ingredients:-

• Boiled potato 1 cup.
• Boiled egg 2.
• Boiled peas 1/2 cup.
• Salt 1/4 tea tea spoon.
• Black pepper 1/2 tea spoon.
• White zeera 1/4 tea spoon.
• Mayonnaise 2 table spoon.
• Yogurt 1/2 kg cup.

How to make:-

1. Cut potato and eggs in to the small pieces.
2. Mix all ingredients in the yogurt and serve cool.

Chicken Mushroom Butter Soup

Ingredients:-

• Chicken broth 8 cup.
• Boneless chicken 1/4 kg.
• Mushroom 2 table spoon.
• Butter 2 table spoon.
• Sweet corn 1/2 cup.
•  Green onion 2 .
• Potato 1 .
• Carrot 1.
• Fresh coriander 1 table spoon.
• Boiled macaroni  1/2 cup.
• Oil 2 table spoon.
• Corn flour 4 table spoon.
• Water 1 cup.
• Salt 1 tea spoon.
• White pepper 1/2 tea spoon.
• Black pepper 1 tea spoon.
• Sugar 1 tea spoon.
• Cream 1/2 cup.

How to cook:-

1. Cut the potato,mushrooms,chicken,onion and carrot in the small cubes.
2. Heat the oil and butter and fry the onion,chicken,potato and carrot for 5 minutes.
3. Add the broth of the chicken, salt,white and black pepper,and sugar and cook for 10 minutes.
4. Add sweet corn and boiled macaroni and cook for 3 minutes.
5. Mix corn flour in milk and water and add in broth,stir un till it thick.
6. Place it in serving bowl and add cream.
7. Garnish with coriander.

Serve with red chili:-

Chicken Lime with Almonds Karahi

Ingredients:-

• Boneless chicken 1 kg.
• Oil 2 cup.
• Onion 3.
• Garlic paste 1 table spoon.
• Ginger paste 2 inches piece cut in long pieces.
• Red pepper 2 tea spoon.
• White pepper 2 tea spoon.
• Salt 1 tea spoon.
• Chines salt 1 tea spoon
• Green chili 6 cut in pieces.
• Lemon 4.
• Yogurt 3 table spoon.
• Cream small packet.
• Almond 15-20.
• Milk 2 cup.
• Almond,fresh coriander,green chili,lemon for garnish,cut it.

How to cook:-

1. Take the pan and heat the oil and fry the chopped onion for 5 minutes .
2. Add salt and garlic paste and fry for 3 minutes.
3. Add the chicken and cook 6-8 minutes.
4. Add red pepper,white pepper,chines salt and stir .
5. Beat the yogurt and add in chicken and cook un till it dry.
6. Add milk and cook un till it dry.
7. Add lemon juice and cream.
8. Took it aside.
9. Garnish with coriander,green chili and lemon.

Serve hot with nan or paratha:-

Mango Coconut Cake

Ingredients:-

•  Softened butter 110 gram.
•  Caster sugar 220 gram.
•  Vanilla extract 1 tea spoon.
• Eggs 2.
•  Plain (all purpose) flour 200 gram.
•  Baking powder 1 tea spoon.
•  Coconut milk 165 ml.
•  Diced mango 2.
•  Shredded coconut 1/2 cup.

• LIME ICING:-

•  Icing sugar 1 cup.
•  Melted butter 1 table spoon.
• Juice and zest of 1 lime.

Instructions:-

1. Preheat oven to 160 celsius (325 Fahrenheit) and grease a 20 cm (8 inch) spring form tin.
2. Place the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment and beat until light and creamy.
3. Gradually add the eggs and beat well between each addition.
4. Fold through the flour, coconut, baking powder, vanilla extract and coconut milk until combined.
5. Scatter the mango through the cake mixture and fold through. Pour the mixture into the prepared baking tin and bake for 55 to 60 minutes or until cooked when tested with a skewer. Let the cake rest in the tin for 10 minutes before placing on a wire rack to cool.
6. When the cake is cool make the icing. Combine the icing sugar, melted butter and juice and zest of the lime until combined and you have a spreadable mixture, without being too runny. Spread over the top of the cake and top with slivers of mango and toasted coconut.

Serve   with any drink or tea:-

Mango Chocolate Cookies

Ingredients:-

•  Unsalted butter, at room temperature 1 cup.
•  Granulate sugar 1/2 cup.
•  Light brown sugar 1 1/2 cup.
•  Eggs 2.
•  Vanilla extract 2 table spoon.
•  All-purpose flour 3 cup.
•  Salt 1 tea spoon.
•  Baking soda 1 tea spoon.
•  Baking powder 1 1/2 tea spoon.
•  Chocolate chips 2 cup.
•  Diced fresh mango 1 cup.

How to make:-

1. Mix the cream butter,sugar,and brown sugar and beat it for 3 minutes un till it light.
2. Add the eggs and vanilla extract and beat for 2 minutes.
3. Take a bowl and mix flour,salt,baking soda and baking powder well.
4. Add the dry ingredients to the wet ingredients and mix un till combined.
5. Add chocolate chips and stir un till well distributed.
6. Gently fold in the mango chunks.
7. Grease the baking cookies scoop and full with the mixture.
8. Pre heat the oven on 180 degree and bake for 12-15 minutes or un till golden brown.
9. Remove from heat and leave for 2 minutes on the cookies sheet.

Transfer to a wire cooling rack and cool completely.

 Delicious cookies are ready eat with tea:-

Spring Chicken

Ingredients:-

• Chicken 1 kg.
• Corn flour 2 table spoon.
• Refined flour 2 table spoon.
• Egg 3 white.
• Black pepper 1 tea spoon.
• Chines salt 1 table spoon.
• Garlic paste 1 tea spoon.
• Vinegar 1 table spoon.
• Soy sauce 2 table spoon.
• Sugar 1 tea spoon.
• Salt 1 tea spoon.

How to cook:-

1. Marinate the chicken with salt,garlic paste,chines salt,vinegar and leave for 30 minutes.
2. Take a bowl and mix corn flour,refined flour,egg white and soy sauce.
3. Dip the chicken pieces in the mixture well.
4. Heat the oil and deep fry the chicken.

Serve with any sauce:-

Sweet and Sour Fish

Ingredients:-

• Boneless fish 1 kg.
• Pineapple 2 cup.
• Tomato ketchup 4 table spoon.
• Honey 1 cup.
• Salt 1 tea spoon.
• Black pepper 1 tea spoon.
• Red pepper 1 table spoon.
• Vinegar 4 table spoon.
• Chines salt 1 table spoon.
• Garlic paste 2 table spoon.
• Corn flour 2 table spoon.
• Oil for fry.
• Capcicum 3.
• Green chili 6.

How to cook:-

1. Mix salt and black pepper and sprinkle on the fish and leave for 30 minutes.
2. Sprinkle the cornflour on the fish and mix.
3. Heat the oil and fry the fish and put aside.
4. Heat 3 table spoon of oil and fry the garlic for 2 minutes ,then add1/2 water,ketchup,honey,salt,vinegar,chines salt,red pepper and cook it for 5 minutes.
5. Mix cornflour in the half glass of water and add in mixture and stir.
6. Add capcicum and pineapple and chopped green chili.

Serve with any sauce:-

Chicken Nuggets

Ingredients:-

• Chicken minced 1/2 kg.
• Soy sauce 1 table spoon.
• Bread 1 slice.
• Salt 1 tea spoon.
• Egg 1.
• Black pepper 1 tea spoon.
• Bread crumbs for coating.

How to make:-

1. Mix soy sauce,bread slice,salt,black pepper and marinate the minced.
2. Make the shape of nuggets of all the minced.
3. Beat the eggs.
4. Dip the nuggets in the egg,then roll in the bread crumbs.
5. Heat the oil and fry them golden.

Serve with any sauce:-

Sweet Milk

Ingredients:-

• Mik 2 kg.
• Sweet color vermicelli.
• Condensed milk 1/2 cup.
• Corn flour 1 tale spoon.
• Strawberry jelly 1 packet.
• Green jelly 1 packet.
• Rubry 1/4 kg.
• Cream 1/4 kg.
• Mix fruit 1 big tin.
• Chomchom sweet 25 gram.

How to make:-

1. Boiled the milk for 20 minutes .
2. Mix vermicelli,corn flour in 1/2 cup cold milk and add in hot milk for thick it.
3. When it cool,add condensed milk and fruit tin.
4. Boiled 1 cup of water and mix strawberry jelly and green jelly and freeze it.
5. When it freeze cut it in pieces and add in cold milk.
6. Add cream,chomchom and rubry.

Serve cold in big glasses:-

Chicken fried Noodles

Ingredients:-

• Boneless chicken 1/2 kg.
• Carrot 1.
• Capcicum 1.
• Green onion 2.
• Egg 1.
• Egg noodles 1/2 packet.
• Garlic paste 1/2 tea spoon.
• Black pepper powder 1 tea spoon.
• Brown sugar 2 table spoon.
• Lemon juice 2 table spoon.
• Corn flour 2 table spoon.
• Chili sauce 2 table spoon.
• Oil for fry
• Salt 1 tea spoon.

How to cook:-

1. Fry the egg noodles and then deep fry and put aside.
2. Cut the chicken in strips and marinate with corn flour,salt,black pepper and egg and leave for1/2 hour.
3. Fry the chicken in deep oil and put aside.
4. Heat 2 table spoon oil in the pan and fry the garlic paste for 2 minutes.
5. Add lemon juice,chili sauce,carrot,capcicum,pepper,onion,brown suger and fry for 5-7 minutes.
6. Add the fry chicken and cook for 6 minutes.
7. Layer the noodles in a dish and then layer the chicken.

serve hot with any sauce:- 

Hawaiian Pizza

Ingredients:-

• East 1 table spoon.
• Refined oil 2 cup.
• Dry mil 1 table spoon.
• Oil 4 table spoon.
• Salt 1/2 tea spoon.
• Egg 1.

Ingredients for topping:-

• Chopped sausages 3.
• Chicken flay 2.
• Piza sauce 1 cup.
• Cheddar cheese 1 cup.
• Pine apple sticks 1/2 cup.
• Mozzarella cheese 1 cup.
• Oregano 1/8 tea spoon.

How to cook:-

1. Make the do with refined flour,east,dry milk,salt,oil and egg.
2. Grease the pan and put the do in it and cover it and leave for 2 hour.
3. Put the do in the baking dish and layer the pizza sauce.
4. Layer the cheese and pineapple then again cheese.
5. Spray the oregano and bake for 12-15 minutes for 220 degree.

Hawaiian pizza is ready:-

Panjabi Pealao

Ingredients:-

• Rice 1 kg.
• Chicken 1/2 kg.
• Oil 2 cup.
• Onion 2.
• Tomato 8.
• Ginger 4 inches piece.
• Garlic paste 1 tea spoon.
• Garam masala 2 tea spoon.
• Salt 2 table spoon.
• Red pepper powder 2 table spoon.
• Paste of imli 1 table spoon.
• Green chili 8.

How to cook:-

1. Sock the rice for 20-25 minutes.
2. Heat the oil in the pan and fry chopped onion brown.
3. Add 1 cup of water and cover the pan.
4. After 1 minute add chicken and fry it for 5 minutes.
5. Add salt,red pepper,garam masala,ginger and garlic paste,tomato,green chili and cook for 8-10 minutes.
6. Add 2 kg water.
7. When water boiled add the rice and cook un till the water dry.
8. When water dry,cook the rice for 8 minutes on low heat.

Serve hot with yogurt :-

Apricot Chetni

This is so easy to make and will be ready in 30 minutes.

Ingredients:-

• Dry apricot 1/2 kg.
• Sugar 1/2 kg.
• Green chili 8.
• Red pepper 2 tea spoon.
• Black pepper 2 tea spoon.
• Salt 2 tea spoon.
• Tatri 2 table spoon.
• Water 3 kg. 

How to make:-

1. Wash the dry apricot and cook in all ingredients for 25-30 minutes.
2. When it cool,blend it in blender.

Serve with any thing:-

Juice of black Grapes

It is so tasty and easy to make.

Ingredients:-

• Black grapes 6 cup.
• Water 6 cup.
• Sugar 9 cup.
• Salt 1 tea spoon.
• Stearic aced 1 tea spoon.
• Potassium meta bi sulfite 1 /8 tea spoon.

How to make:-

1. Wash the grapes and blend it in juicer.
2. Mix the sugar in the water and drain it with cloth.
3. Boiled the sugar for 5 minutes and leave for cool.
4. When it cool, mix grapes juice and stearic aced in it and mix well.
5. Mix salt in 1/4 cup of water and add potassium meta bi sulfite in it and mix in the grapes mixture.
6. Put it in dry glass boatels.
7. Mic in cool water when you need it.

Creamy Roast Chicken

It will be ready in 40 minutes and it is for 4 serving.

Ingredients:-

• Salam chicken 1.
• Salt 1 tea spoon.
• White pepper 1 tea spoon.
• Black pepper 1 tea spoon.
• Olive oil 4 table spoon.
• Worsectershire sauce 3 table spoon.
• Garlic paste 1 tea spoon.
• Lemon juice 3 table spoon.

How to cook:-

1. Mix all the ingredients and marinate the chicken and leave for 1 hour.
2. Grease the oven try and bake it for 30-40 minutes.

Ingredients for sauce:-

• Cream 1/2 cup.
• Garlic paste 1/2 tea spoon.
• Onion cut in small size.
• Chopped green chili 4.
• Black pepper 1 tea spoon.
• Salt 1 tea spoon.
• Oil 3 table spoon.
• Water which leave the chicken.

How to make:-

1. Fry the onion in the oil.
2. Add green chili,salt,black pepper,and water of chicken and cook for 6-8 minutes.
3. Add the cream and stir it for 1 minute.
4. Sauce is ready.
5. Layer the chicken in the dish and put the sauce on the top.

Serve hot with nan:- 

Chicken Kur Kure

This is crispy chicken and give much taste any time.Children want to eat it every day.

Ingredients:-

• Boneless chicken cut in long strips  1/2 kg.
• Egg yolk 2.
• Salt 1 tea spoon.
• White pepper 1 tea spoon.
• Ginger paste 1 tea spoon.
• Chopped red pepper 1/2 tea spoon.
• Black pepper 1/2 tea spoon.
• Lemon 1.
• Dry coriander 2 tea spoon.

How to make:-

1. Mix all things and marinate the chicken.

Ingredients for paste:-

• Refined flour 1 table spoon.
• Rice flour 2 table spoon.
• Corn flour 1 table spoon.
• Sooji 1 table spoon.
• Egg white 2.
• Salt 1/8 tea spoon.
• White pepper 1/8 tea spoon.

How to cook:-

1. Mix all the ingredients well and marinate the chicken.
2. Fry it in deep oil.

Serve any sauce:-

Chana chat

Ingredients:-

• Boiled white chana 1/2 kg.
• Dal masoor 1/2 cup.
• Boiled potato 2.
• Red pepper powder 1 tea spoon.
• Salt 1 tea spoon.
• Fry zeera 1 tea spoon.
• Fresh coriander 1 cup.
• Fresh mint 1 cup.
• Juice of imli 1 table spoon.
• Sugar 1 table spoon.
• Onion 1.
• Tomato 1.

How to make:-

1. Add salt and red pepper in the dal and cook it.
2. When it cook,leave it for 30 minutes for cool.
3. Cut the potato,onion and tomato in slices.
4. Add chana ,potato,tomato,fresh mint and coriander, onion,sugar,juice of imli and chat masala.
5. If you like spicy add green chili.

Serve red chili sauce:-

Spinach Chicken Pelao

Ingredients:

• Boneless chicken 1/2 kg.
• Rice 300 gram.
• Oil 1/2 cup.
• Spinach 1 bunch.
• Garlic paste 1 tea spoon.
• Ginger paste 1 tea spoon.
• Onion 1.
• Green chili 4.
• Tomato 2.
• Water 2 glass.
• Salt 1 tea spoon.
• Garam masala 1 tea spoon.
• Black pepper 1 tea spoon.
• Red pepper 1 tea spoon.
• Chicken cubes 2.

How to cook:

1. Cut the spinach and wash well.
2. Boiled the spinach for 10 minutes and stain it.
3. Cut the tomato in long size.
4. Sock the rice in water.
5. Heat the oil in the pan and fry garlic and ginger.
6. Add chicken and cook un till its color change.
7. Add onion,green chili,salt,red pepper,black pepper,garam masala and stir it.
8. After 2 minutes add water. 
9. When water boiled add the rice.
10. When dry the water add tomato and spinach and cook for 3-4 minutes on low heat.

Mix the rice and serve:

Mango Pasta

Ingredients:-

• Mango 1 cut in cubes.
• Boiled macaroni 1 cup.
• Carrot 1 cut in cubes.
• Capcicum 1 cut in cubes.
• Chicken 1.
• Refined flour 1 table spoon.
• Milk 1/2 kg.
• Black pepper 1/2 tea spoon.
• White pepper 1/4 tea spoon.
• Salt 1/2 tea spoon.
• Cheese slices 2.
• Oil 1/4 cup.

How to cook:-

1. Heat the oil in a pan and fry the refined flour ,then add milk and cook.
2. Stir it un till it thick and mix well.
3. Add salt,black pepper,white pepper,chicken cubes,vegetables and cook for 3 minutes.
4. Add boiled macaroni and stir .
5. In te last add mango and cheese slice and mix it.

Serve hot:-

Fresh Lime and Mint drink

Ingredients:

• Lemon juice 1/2 cup.
• Sugar 1 table spoon.
• Salt 1/8 tea spoon.
• Water 1 glass.
• Mint 1 bunch.
• Sprite or 7up 2 glass.
• Ice 4 cubes.

How to make:

1. Except sprite blend all things.
2. Add sprite and blend again for 5 seconds.
3. Serve in glasses cool. 

Pine Apple Delight

Ingredients:

• Pineapple 1 tin.
• Pineapple essence 1/2 tea spoon.
• Pineapple jelly 1 packet.
• Condensed milk 1 packet.
• Strawberry for garnish.
• Cream 250 gram.

How to make:

1. Cut the pieces of pineapple.
2. Put 2 slice big.
3. MAke jelly and freeze well.
4.  Beat the condensed milk.
5. Beat the cream too.
6. Mix pineapple,pineapple essence,condensed milk,cream well and freeze for 2 hours.

Garnish with pineapple and strawberry:

Honey Glazed Carrot

Ingredients:

• Carrot 3 cut in 2 inches long pieces.
• Garlic paste 1/2 tea spoon.
• Ginger 2 inch piece cut in long pieces.
• Green chili 2 cut in long pieces.
• Lemon 2.
• Orange 2.
• Honey 3 tea spoon.
• Salt 1 tea spoon.
• Red pepper 1 tea spoon.
• Water 2 glass.

How to make;

1. Mix sugar in the water and boiled the carrot.
2. Heat the oil in the pan and fry onion for 3 minutes.
3. Add boiled carrot,green chili,ginger,lemon.
4. Add orang juice and red pepper and cook for 3-4 minutes .
5. Mashed it and serve.