Mini Chicken Burger

Ingredients 

2 lbs Boneless Chicken (fillet

2 tablespoon White Vinegar

1 teaspoon Mustard powder (or paste)

1 teaspoon garlic paste

1 teaspoon ginger paste

½ teaspoon salt 

For batter:

1 egg

2-3 tablespoon milk

2 tablespoon Gram Flour (besan)

2 tablespoon flour 

2 tablespoon corn starch

¼ teaspoon baking soda

½ teaspoon black pepper

½ teaspoon cayenne pepper

½ teaspoon salt

Oil for deep frying

Method

Combine white vinegar, mustard powder, ginger and garlic paste and salt. 

Add chicken and marinate for at least 2 hours.

Whisk together the batter ingredients together and coat chicken fillet in the batter.

Deep Fry chicken fillets until they are crispy and golden brown.

Smother mini hamburger buns with SPICY Mayonnaise. Slide chicken fillets in the buns, top off with iceberg lettuce on top… and viola… ENJOY!!

Grilled Quesadillas

Ingredients:

2 tortillas

1/4 c. sliced olives

1/4 c. chopped chicken, beef etc.

1/2 c. shredded cheese

small amount chopped dry onion and green peppers,(hot peppers can be used if desired)

spicy tomato sauce

multiply above ingtedients to make more than one.

Method:

Chop and mix filling ingredients together.

Preheat electric grill. 

Butter one side of each tortilla. 

When grill is hot, lay one tortilla on grill, buttered side down. Spread filling across the tortilla and cover with the other pre-greased tortilla---buttered side up. Lower the lid of the grill and cook until tortillas have browned and cheese has melted. About 5 minutes. 

Serve with tomato sauce.

Chilli Burger

Ingrediants:

1 ½ pounds or 700 grams of Minced Beef (Keema)

4 Hamburger Buns

1 medium Onion (finely chopped)

2 cloves of Garlic (Lehsan) (peeled & crushed)

4 tbsp. or 60 ml of Fresh Coriander Leaves (Hara Dhania) (chopped)

1 tbsp. or 15 ml of Crushed Chilli Flakes (Kutti Mirch)

2 tsp. or 10 ml of Ground Cumin (Pisa Zeera)

Salt (to taste)

Black Pepper (Pisi Kaali Mirch) (freshly ground - to taste)

2 tbsp. or 30 ml of Sun-Dried Tomato Paste

Butter (for toasting buns)

2 tbsp. or 30 ml of Cooking Oil

Method

Heat oil in a pan and fry the garlic and onion until the onions are 

translucent and soft. Add the cumin and chilli flakes and fry for 2 minutes. 

Leave to cool slightly, then place in a bowl with the beef, sun-dried tomato 

paste, coriander, salt and black pepper to taste. Mix thoroughly, then divide 

into 4 equal portions and shape into burgers. 

Brush the grill or pan with a little oil and cook the burgers for about 8 

mins, turning once. This will result in a medium-rare burger (increase cooking 

time to taste). 

Put butter on buns and lightly toast in a frying pan. Place the burger in 

the toasted bun. Add lettuce and sauces as required

Chocolate Cake

Ingredients

1 + 1/2 cup (170 g) all-purpose flour

3 tablespoons unsweetened cocoa powder (dutched/dark)

2 teaspoons baking powder

1 cup (220 g) sugar

2 teaspoons vanilla essence

3/4 cup (1.8 dl) milk

3/4 cup (170 g) melted butter

2 eggs

Ingredients for frosting

1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter

3 cups (7.2 dl) powdered sugar or confectioner's sugar

1/2 cup unsweetened cocoa powder

1 1/2 teaspoon vanilla extract

4 to 5 tablespoons lukewarm milk

Method

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)

Grease a 9 inch (23 cm) cake tin.

Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl.

Melt the butter at low heat and add to the dry ingredients. Also add milk and eggs.

Mix everything together until smooth, either by hand or by using an electric mixer at slow speed.

Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.

After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).

Frosting

Cream the softened butter with powdered sugar in a bowl. Add cocoa, vanilla and 4 tablespoons lukewarm milk, and mix until smooth. Do not over-mix. If necessary, add some more milk.

Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake.

This cake should have room temperature when served.

Variations

You may cut the top of the cake to make a flat surface before adding the frosting.

You may divide the batter in two and transfer to two bake tins. The baking time would then be about 15-20 minutes

To make a tall cake, you may bake two cakes instead of slicing one into two layers

You may use tasteless vegetable oil for the cake instead of melted butter. If so, also add 1/4 ts salt

Instead of vanilla extract, you may use an equivalent amount of freeze dried coffee.

You may use ½ cup of freshly brewed coffee instead of milk or water to get mocca flavor. 

Cheese Cake

Ingredients:

Crust:

1 1/2 cup Zwieback crumbs

3 Tablespoons butter

2 Tablespoons sugar

Filling:

1 pound cream cheese

1/2 cup sugar

3 Tablespoons heavy whipping cream

1/8 teaspoon cinnamon

1/2 teaspoon vanilla

1 teaspoon grated lemon peel

1 Tablespoon lemon juice

2 egg yolks

2 egg whites

Topping:

1 1/2 cup sour cream

1 1/2 Tablespoons sugar

1 teaspoon vanilla

Directions:

1. Blend crumbs with butter and sugar. Press into bottom of 8 inch pie plate.

2. Bake at 300 degrees F for 5 minutes and cool.

3. Blend cream cheese with whipping cream, cinnamon, sugar, vanilla, lemon juice and lemon peel. Add egg yolks, one at a time and mix well. Beat egg whites well and fold into mixture lightly.

4. Pour on top of crust and bake at 325 degrees for one hour.

5. Beat sour cream, sugar and vanilla until smooth.

6. When cheesecake is done baking, cool slightly then spread the sour cream topping on top of the cheesecake.

7. Return cake to oven for 10 minutes. Cool and refrigerate for 6 hours or overnight.

Apple Bread

Ingredients

3 cups all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup vegetable oil

2 cups sugar

2 eggs, beaten

1/2 teaspoon vanilla

2 cups apples - peeled, cored, and coarsely chopped

1 cup broken walnuts

Directions

In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and apples. Stir into flour mixture. Add walnuts and mix. Divided mixture between two greased 8-in. x 4-in. bread pans. Bake at 350 degrees F for 40-45 minutes or until bread test done. Cool for 10 minutes on wire rack before removing from pan.

Swedish Nuts

Ingredient:

2 egg whites
1 cup sugar
1 pinch salt
1/2 tsp. vanilla extract
3/4 tsp. cinnamon
1 lb. nuts (pecans, walnuts, or a mixture of both)
1/2 cup butter

Preparation: 

Preheat oven to 325 degrees. 

Beat egg whites until soft peaks begin to form. Add sugar, salt, and vanilla. Beat until stiff peaks form and turn glossy. Fold in nuts and coat well with the egg white mixture. 

Melt butter in a 9x13-inch baking pan by placing it in the oven. Evenly spread coated nuts over melted butter in pan. 

Bake for about 30 minutes (or until no butter remains in the pan), stirring and turning nuts every 8 minutes. Place hot nuts on foil and allow to cool. 

Chicken Masala

Ingredients:

Chicken 1 1/2 kg cut

2 onion sliced

3 tomatoes

1 cup yogurt

2 tsp red chili powder

1/2 tsp turmeric powder

1/2 tsp garam masala powder

1 tsp crushed black pepper

green chillies for garnish

green coriander for garnishing

ginger garlic paste 2 tbsp

salt 1 tsp

Method:

In a pan brown the onions until golden then add ginger garlic paste and chicken and fry when chicken becomes white, add tomatoes, salt, red chili powder, turmeric powder, and fry it.

Then add yogurt and keep frying.add black pepper, garam masala powder, and a very little water for gravy. keep very little gravy.

add green chilies and green coriander and put on dam for 5 minutes and serve..!!!

Chicken marinara pizza

Ingredients

For the topping

Chicken breast 2

Onion 1

Mozzarella cheese 1 packet

Finely chopped garlic 3 cloves

Finely chopped parsley 1/4bunch

Tomato paste 1/2cup

Oregano 1tbsp

Crushed red chilies 1tbsp

Black pepper powder 1/2tsp

Oil 3tbsp

Salt as required

For the dough

Flour 250g

Eggs 2

Milk 1/2cup

Granulated yeast 1tbsp

Butter 3tbsp

Salt as required

Method:-

1. Stir in 1tbsp of granulated yeast in ½ cup milk .

2. In a separate bowl mix the flour with the milk and yeast mixture

3. Add 2 beaten eggs, salt as required, 3tbsp butter and water as required.

4. Knead to form a smooth dough .Cover with a plastic wrap and leave the dough until it doubles in volume.

5. In the meantime slice the chicken breast .Heat 3tbsps oil in wok and fry 3 cloves of garlic and chicken strips. Fry until the color of the chicken and garlic changes.

6. Add ½ cup tomato paste, salt a srequired,1/2tsp black pepper powder,1tbsp oregano,1tbsp crushed red chilies and ¼ bunch chopped parsley Mix well

7. Roll out the dough with a rolling pin and place on a greased pizza mould. Brush the edges of the base with a beaten egg.

8. Spread the chicken and tomato sauce on the pizza base. Top with chopped onions, and grated mozzarella cheese.

9. Bake at 190C for 12- 15 minutes or until golden brown.

Italian chicken with peas

Ingredients

Chicken breast 2

Finely chopped onion 1

Egg yolk 2

Boiled peas 1cup

Chicken stock 2 cups

Finely chopped parsley 1/4bunch

Flour 1/4cup

Crushed fennel seeds 1tsp

Lemon juice 1tbsp

Vinegar 1tbsp

Black pepper powder 1/2tsp

Oil 4tbsp

Salt as required

Method:-

Divide each chicken breast into two equal slices

Marinate with salt,1/2tsp black pepper,1tbsp lemon juice and 1tbsp vinegar.

Heat 2tbsps oil in a pan and fry 1 chopped onion, 1tsp crushed fennel seeds and 1/4bunch finely chopped parsley leaves. Fry for 2-3 minutes until the onions are golden brown in color

Add boiled peas,1 cup chicken stock ,salt as required,1/2tsp black pepper, Cook for a low flame for a few minutes

In a separate pan heat the remaining oil .Coat the marinated chicken in ¼ cup flour and fry from both the sides until golden brown in color.

Add the fried chicken into the wok with the fried peas and mix well. Cover and simmer for a few minutes.

In a separate bowl beat together the 2 egg yolks along with the remaining chicken stock. Gradually add this mixture to the chicken and cook until the mixture gradually thickens.

Turn the flame off and serve hot.

Chicken Pasta in Special Tomato Sauce

Ingredients

Onion chopped 1

Chicken breast chopped 2

Tomatoes boiled chopped 4

Water 1 cup

Pasta ½ packet

Garlic chopped 2 – 3 cloves

Parsley chopped 1 tsp

Oregano 1 tsp

Wooster sauce 1 tbsp

Black pepper powder ½ tsp

Oil 3 tbsp

Tomato paste 3 tbsp

Salt to taste

Method

• Boil ½ packet pasta and keep aside.

• Heat 3 tbsp oil in a wok, add 1 chopped onion and fry till onion is just tender.

• Now add 2 – 3 cloves of chopped garlic, fry for 1 – 2 minutes.

• Then add 4 boiled chopped tomatoes, 1 cup water, salt to taste, ½ tsp black pepper powder, 1 tsp chopped parsley, 1 tsp oregano, tomato paste and 1 tbsp Wooster sauce. Cook on low flame for 10 – 12 minutes.

• Marinate chicken cubes with a little salt and fry in a pan with oil as required. Fry till golden brown. Now remove and keep aside.

• Remove the lid of sauce pan, fry well on high flame till sauce thickens, add boiled pasta and fried chicken.

• Toss well for 1 – 2 minutes.

• Dish it out and serve.

Sweet and Sour Baked Fish

Ingredients:

Pan Fry Fish 1/2 kg

Chilli sauce 4 tbsp

Ketchup 2 tbsp

Vinegar 1 tbsp

Worcester Sauce 1 tbsp

Salt to taste

Black Pepper 1 tsp

Spring Onion 2

Cooking Directions:

Cut spring onion and put in a bowl.

In this bowl add fish, salt, black pepper, vinegar, worcester sauce, ketchup and chilli sauce.

Mix well and marinate for about 15 minutes.

Bake on 200C for 30 minutes

Stew Biryani

Ingredients:

For rice:

Rice 2, 1/2 cup

Mint leaves a bunch

Salt to taste

Whole black pepper 8

Green chili 4

For Gravy:

Oil 1 cup

Chopped onion 3

Meat 1 kg

Salt to taste

Curd 1 cup

Ginger garlic paste 1 tbsp

Black pepper to taste

Red chili 1/2 tbsp

Turmeric 1 tsp

Warm water 2 cup

Dry plum 250 gram (soaked in water)

Finely chopped ginger 2 tbsp

Whole red chili 8

Lemon juice as required

Yellow food color as you like

Milk 6-7 tbsp

Cooking Directions

In a pan boil rice with a few mint leaves, salt to taste, whole black pepper, green chili and sieve when almost done. (Do not cook completely).

In a separate pan golden brown onion and keep a side.

Add salt to meat and cook. 

When water dries, add curd, ginger garlic paste, black pepper, red chili and turmeric, cook on braise.

Add warm water to meat and let it cook till meat is cooked through.

Then, add dry plum, chopped garlic and whole red chili, cook on medium heat.

Grease the rice pan and make a layer of rice, then pour the meat gravy on it.

Mash half of the fried onion and sprinkle over the gravy layer. 

The sprinkle chopped mint leaves and lemon juice.

Make another layer of rice. 

Dissolve yellow food color in a little milk and sprinkle over the rice.

Then Sprinkle some mint leaves and lemon juice.

Cover tightly and cook on low flame till rice is completely done.

Serve hot with Raita.

Black Pepper Beef and Cabbage Stir Fry

Ingredients


2 tablespoons vegetable oil
4 cloves garlic, chopped
1/2 pound ground beef
1/2 small head cabbage, shredded
1 red bell pepper, cut into strips
2 tablespoons soy sauce
1 teaspoon cornstarch
1/2 cup water
1 teaspoon ground black pepper


Directions




Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown. Stir in cabbage and pepper, and cook until vegetables are tender, and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper. Cook, stirring, until sauce has thickened.

Kung Pao Chicken Chinese

Ingredients:

1 LB BONELESS CHICKEN BRAST 

2 DRY CHILLI 1TBSP VINIGER 

1TBSP GINGER PAST 2TBSP SOY SAUCE 

1TBSP GARLIC PAST 1TBSP SESAME OIL 

1TBSP CORN STACH 1TBSP RICE COOKING WIN 

1TBSP SUGAR ROSTED PAENUT FOR TUPING 

1GREEN BELL PEPPER (DICED)

Method:

FIST CHICKEN MARINETE IN SOYA SAUCE & COOKING WIN 10 15 MINT THEN U TAKE WOK 4TBSP COOKING OIL,GARLIC ,GINGER PAST ,DRY CHILLI ,BELL PEPPRE ,SUGAR,VINIGER,SOY SAUCE,SESAME OIL,COOKING WIN, ADD FRY CHICKEN BOIL THEN ADD CORN STACH REMOVE TO WOK & TUPING ROSTED PAENUT KUNG PAO CHICKEN DONE THANKS FOR ENJOY

Chicken Patties

Ingredients

Puff pastry ½ kg

For Filling:

Boiled & shredded chicken 300 gm

Onion chopped 1

Egg 1

Black pepper 1 tsp

Coriander leaves 1 tbsp

Ginger (julienne) 1 tbsp

Mayonnaise 1 tbsp

Oil 1 tbsp

Tomato ketchup 2 tbsp

Cream 2 tbsp

Salt ½ tsp

Cooking Directions

Heat oil in a pan and fry boiled and shredded chicken for one minute.

Add chopped onion and fry well.

Now add cream, mayonnaise, black pepper, salt and tomato ketchup.

Cook till water dries.

Turn off the flame and add ginger.

Roll out puff pastry and cut by using cutter.

Grease baking tray and put piece of puff pastry on it.

Spread chicken filling on it.

Put another piece on top, gently press well to seal. Lightly brush a beaten egg on top of the pastry.

Bake in a preheated oven at 190 degrees centigrade for 30 minutes.

Chicken patties are ready to serve.

Italian Bean Soup

Ingredients:

Olive oil 1tbsp 

Onion chopped 2 

Cloves garlic 2 

Red pepper 1 

Chicken or vegetable stock 6 cups 

Small pasta shapes 125 g 

Canned tomatoes 440 g 

Tomatoes pasta 2 tbsp 

Canned red kidney beans.Drained 315 g/10 oz 

Black pepper 

Method:

Heat oil in a large saucepan and cook onion, garlic and red papper for 4-5 minutes or until onion softens.. 

Stir in stock, pasta, tomatoes paste and beans Bring to the boil, then reduce heat and simmer for 15 minutes. Season to taste with black pepper

Pasta Fagioli

INGREDIENTS

2 stalks celery, chopped

1 onion, chopped

3 cloves garlic, minced

2 teaspoons dried parsley

1 teaspoon Italian seasoning

1/4 teaspoon crushed red pepper flakes

salt to taste

1 (14.5 ounce) can chicken broth

2 medium tomatoes, peeled and chopped

1 (8 ounce) can tomato sauce

1/2 cup uncooked spinach pasta

1 (15 ounce) can cannellini beans, with liquid

DIRECTIONS

1. In a large saucepan over medium heat, cook celery, onion, garlic, parsley, Italian seasoning, red pepper and salt until onion is translucent. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes. 

2. Add pasta and cook 10 minutes, until pasta is tender. 

3. Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

Italian Potato Soup

INGREDIENTS

3oz of pancetta, chopped

1 medium yellow onion, sliced

1 shallot, finely chopped

2 cloves of garlic, finely chopped

2 Tbls of extra virgin olive oil

1 Tbls of butter

2 celery stalks, chopped

3 carrots, cut into chunks

2 zucchini, diced

3 cups of white potatoes, diced

6 fresh basil leaves, shredded

1/4 cup of fresh flat leaf Italian parsley

1 tsp of salt

1 tsp of fresh ground black pepper

5 cups of chicken or vegetable broth

1/2 cup of fresh grated Parmesan cheese

PREPARATION

In a large pot, saute the pancetta, onions, shallot and garlic in the olive oil and butter until the pancetta is slightly crisp.

Stir in the celery, carrots, zucchini, potatoes, basil and parsley.

Season with salt and pepper and cook covered for about 10 to 15 minute stirring on occasion.

Add the broth and bring to a boil.

Reduce the heat and simmer for about 30 to 40 minutes.

Transfer soup to a bowl and top with parmesan cheese.

Serves 6 to 8 people

Italian Wedding Soup

Ingredients

Tiny Meatballs:

1 (19.76 ounce) package Johnsonville® Mild Italian Sausage, decased

1 egg, lightly beaten

1 cup bread crumbs (plain or seasoned)

2 teaspoons fennel seeds, crushed or chopped

1 tablespoon fresh Italian parsley, minced

1/8 teaspoon cayenne pepper (optional)

Soup:

2 tablespoons extra-virgin olive oil

1 medium onion, finely diced

1 teaspoon dried thyme

1 teaspoon dried sage leaves

2 cloves garlic, finely minced

1 medium carrot, finely chopped

1 stalk celery, finely chopped

8 cups chicken stock

1 bay leaf

8 ounces orzo pasta, cooked

1 cup spinach, roughly chopped

1/3 cup shredded parmesan cheese

Directions

Mix meatball ingredients together and roll small meatballs the size of a marble. (If forming the meatball is difficult, cover and refrigerate first.)

In a medium pan, cook orzo al dente, according to package directions, drain and set aside.

Prep the vegetables.

In a large pot, saute onion, thyme and sage in olive oil. When the onion starts to turn a golden color; add garlic, carrot, celery and cook for about 5 minutes stirring occasionally. Set the vegetable mixture aside on a plate.

In the same pot add all the meatballs and cook for 2-3 minutes before stirring (this will keep them from breaking). Gently toss with a rubber spatula to brown on all sides.

Add reserved vegetables, chicken stock, and bay leaf. Simmer gently, (do not boil) until vegetables are tender and meatballs are cooked through.

Add cooked orzo and spinach, stir together. (Adding spinach right before serving will help it maintain its rich green color).

Garnish soup bowls with parmesan cheese.

Italian Ministrone Soup

INGREDIENTS

6 cups of homemade chicken or beef broth (you could use canned broth for a quick fix)

3 carrots cubed

1 onion diced

8oz string beans

2 small zucchini halved and sliced thin

2 stalks of celery sliced

12oz. of cabbage chopped into pieces

3 or 4 cloves chopped garlic

2 cans of 15oz peeled and crushed tomatoes

fresh basil to taste

1 15oz can of cannellini beans

2 large potatoes chopped

2 Tbls chopped parsley

fresh ground black pepper to taste

salt to taste

1 pound ditalini pasta

parmesan cheese

2 Tbls olive oil

PREPARATION

In a large pot saute onions, garlic, carrots, string beans celery and potatoes in olive oil for ten minutes.

Add cabbage and zucchini and saute for about five more minutes.

Add tomatoes, basil and parsley and beans and stir.

Add chicken or beef stock. I prefer the beef.

Add salt and pepper to taste.

Bring to a boil then simmer until vegetables are soft.

In a separate pot cook the ditalini for about 10 minutes.

Add some pasta to a soup bowl and ladle in some soup.

Sprinkle with parmesan cheese and your ready to serve.

Southern Italian Vegetable Soup

Ingredients:

1) Carrot 1 medium sized 

2) Potatoes 2 medium sized 

3) Cabbage 1/4 small sized 

4) Tomatoes 2 medium sized 

5) Onion 1 medium sized 

6) Garlic 4 cloves 

7) Celery 1 inch stalk 

8) Fresh basil 6-8 leaves 

9) Olive oil 1 tsp 

10) Salt to taste 

11) White pepper powder to taste 

12) Macaroni 1/4 cup 

13) Vegetable stock or water 4 cups 

Method:

1. Wash and peel the carrot and chop it into very small dices. 

2. Peel potatoes, cut into very small dices and leave them in water. 

3. Cut cabbage into very small dices. 

4. Wash, remove the eye of the tomato and make a small incision at the bottom. 

5. Boil water and blanch the tomatoes for one to two minutes and remove immediately. 

6. Peel, deseed and puree or mince the tomatoes. 

7. Peel onion and garlic and chop as finely as possible. 

8. Wash and chop celery and basil leaves, reserve a few basil leaves for garnish. 

9. Heat olive oil in a pan, add onion and garlic and saute till they turn translucent. 

10. Add cerley, carrot and potato pieces. 

11. Stir continuously and cook for five minutes. 

12. Add cabbage, tomatoes and cook stirring continuously. 

13. Add salt, white pepper powder, basil and macaroni, stir & add stock or water & bring it to boil. 

14. Lower the flame and simmer till the vegetables are cooked and the soup has thickened. 

15. Garnish with fresh basil.

Spicy Chicken Adobo

Ingredients

Chicken breast ½ kg

Tomato 1

Bay leaf 1

Chicken cubes 1

Green chilies 3

Dry Kashmiri chilies 3 – 4

Cloves 4 – 5

Garlic 3 – 4 cloves

Whole black pepper 1 tsp

Cinnamon 1 piece

Oregano ½ tsp

Thyme ½ tsp

Vinegar 3 tbsp

Whole cumin seeds ½ tsp

Oil 3 – 4 tbsp

Salt to taste

Aluminum foil as required

Method

• Cut each chicken breast into two, flatten with hammer.

• Boil 3 – 4 dry Kashmiri red chilies, put boiled chilies in blender with 3 green chilies, ½ tsp thyme, ½ tsp oregano, 3 – 4 cloves of garlic, 1 tomato, 1 chicken cube and 3 tbsp vinegar.

• Blend well till smooth paste is formed. Add a little water if required.

• Grind together 1 tsp whole black pepper, 1 cinnamon stick, 4 – 5 cloves, ½ tsp cumin seeds and 1 bay leaf. Grind finely and add to the tomatoes chilies mixture. Also add salt to taste and mix well.

• Marinate chicken with prepared marination very well.

• Now fry in a grill pan with a little oil till golden brown from both sides.

• Now wrap chicken in aluminum foil and bake in a preheated oven on 200 degrees for 8 – 10 minutes.

• Serve with bread or boiled rice.

Chicken & Cheese Panini

Ingredients
Whole wheat bread: 2 slices
Chicken: ½ cup boiled or grilled
Mozzarella cheese: 2 thick slice
Iceberg lettuce: 1-2 layers
Hot sauce: to taste
Ketchup: ½ tsp
Black pepper: ¼ tsp
Salt: to taste
Butter: to grill the sandwich




Method
On a slice of bread put mozzarella cheese, layer of chicken, lettuce, hot sauce, ketchup, black pepper, salt and second layer of mozzarella cheese. 
Put butter on the outside of the bread. 
Place on the Panini grill and grill until the grill marks appear on the bread.


For stove top: 
Place the sandwich on non stick pan with butter. Put something heavy on the sandwich so that all the ingredients really mingle. Grill both side for about 4 minutes.

Creamy Rice

Ingredients


2 cups long-grain rice
Two onions, chopped
Oil for sautéing
1 3/4 cups water
1 tsp. salt
2 cups of soy milk
Additional 3/4 cup of water


Method 


Clean and wash the rice until the water runs clear. Drain. Sauté the onions 
in oil. Add the salt to the water and bring to a boil. Add the soy milk and 
additional water to the boiling water, then add the rice and onions. Boil until 
soft and purée-like.