Pickle Fried Rice

Pickle Fried Rice
Pickle Fried Rice Partner
  • SERVES 4
  • 1/2 kg cooked rice ((left over rice also could be used))
  • 1 Yello Bell Peppers
  • 1 Red Bell Peppers
  • 1 Sliced Onion
  • 1 Spring onion
  • Some green peas
  • Little bit ginger
  • Some garlic
  • Some chopped green chillies
  • Salt to taste

Step 1 Heat one table spoon of vegetable oil in a pan and add all the above ingredients (except rice) and toss it very gently. Once the mix is half cooked, add the cooked rice into the pan and mix it. "

Step 2 Add 1-2 tbsp of lime pickle and toss it and then add some finely chopped coriander leaves and plate it up and serve hot. Enjoy ! "

Cooking Tips
  • When you cook vegetables or vegetable fried rice, make sure that you don’t overcook them as the nutrition value of the vegetable may be lost.

Paneer Tikka Masala

Paneer Tikka Masala
Paneer Tikka Masala Partner
  • SERVES 4
  • 1 packet Soul Paneer Tikka Masala
  • 1 onion cut
  • 1 bell pepper
  • 1 tomato
  • Salt to taste

Step 1 Cut open the Soul Instant Wet Masala pouch and put it into a bowl. Add 200 ml water to the de-hydrated masala and mix it until it becomes soft and a gravy form. "

Step 2 Heat one table spoon of vegetable oil in a pan and add 1 cup onion chopped into pieces, 1 cup green bell pepper, 1 cup tomato and toss it very gently. Keep it on a simmer for about 2-3 minutes and take it off the stove and rest it aside. "

Step 3 Take another pan and heat it up and add the Soul Instant Wet Masala mix into the pan. Once the masala start boiling, add paneer cubes into to the mixture and add the pre-shallow fried mix of onion, bell pepper and tomato to the mix. Add 1 tbsp of butter, some fresh finely chopped coriander leaves, 1-2 tbsp of fresh cream and mix it well. Keep it on low flame for about 3-4 minutes. Once it’s cooked serve it hot. Enjoy ! "

  • When looking for instant cooking products choose the ones which does not have added preservatives.
  • Olive Oil is very good for health as it has less Cholesterol levels compare to other cooking oils.
  • Instead of using packaged fresh crèmes, you could make cashew nut paste at home and add to the dishes.

Butter Chicken

Butter Chicken
Butter Chicken Partner
  • SERVES 4
  • 1 packet Soul Butter Chicken Instant Wet Masala
  • 1/2 kg Boneless chicken
  • 2-3 tbsp butter cubes
  • 1 cup Yogurt
  • 1 tbsp red chilly powder
  • 1 tbsp Ginger-garlic paste
  • Salt to taste

Step 1 Cut open the Soul Butter Chicken Instant Wet Masala pouch and put it into a bowl. Add 200 ml water to dissolve the de-hydrated masala and mix it until it becomes soft and a gravy form. Let it sit on the side. "

Step 2 Marinate the boneless chicken pieces with little bit of salt, a dash of red chilly powder, a touch of ginger garlic paste, 1-2 tbsp yogurt and mix it well and let it rest aside for 5-10 minutes. "

Step 3 Heat 2-3 tbsp spoon of butter in a pan and let it melt. Once the butter is dissolved and hot, slide the marinated chicken pieces into the pan and mix it and keep it covered for 4-5 minutes. Add the Soul Butter Chicken Masala mix into the pan and stir it. Keep it covered for 10-15 minutes until the chicken is cooked. Add some fresh crème or cashew nut paste to make the dish a bit tastier. Add some finely chopped fresh coriander for flavor and serve it hot. Enjoy ! "

  • When looking for instant cooking products choose the ones which do not have added preservatives.
  • Chicken pieces could be marinated 3-4 hour in advance so that it becomes tender and it will absorb all the spices and masala faster.

Basil Pesto Pasta

The perfect, basic, never-fail pesto pasta recipe loaded with basil, garlic and parmesan cheese. This recipe is something that you can make quickly and easily. This is my go-to pesto pasta recipe. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in pastas, paratha, and sandwiches.

Basil Pesto Pasta
Basil Pesto Pasta
  • SERVES 5
  • 2 cups basil leaves
  • 3-4 Cloves of Garlic
  • 35 grams Toasted Pine Nuts/Walnuts
  • 60 ml olive oil
  • 50 grams Cup Parmesan Cheese
  • Salt + Pepper
  • 400 grams Spaghetti Pasta
  • Cracked pepper to taste
  • Salt to taste

Place the garlic cloves, basil leaves, toasted pine nuts, and olive oil into a food processor. Blend until everything is well combined. Grate the parmesan cheese and either mix in by hand or place into the food processor and blend again"

Set the basil pesto to the side while cooking the pasta. Bring a saucepan full of water to the boil, season with a few pinches of salt. Place the pasta into the water and cook until cooked. "

Reserve a cup of the starchy cooking water before straining the pasta. Mix in half of the basil pesto with a small amount of the starchy cooking water. Toss together. "

Add the remaining basil pesto and toss until everything is well combined. Serve with freshly grated parmesan cheese and garnish with basil leaves."

  • Do not refrigerate fresh basil leaves because it will darken them. (Even once the pesto is made, the chopped fresh basil will darken slightly, though less so because it is immersed in oil.) If you are not ready to make the pesto immediately, put them in a vase or cup of water until using them.

Amritsari Fish

Amritsari Fish
Amritsari Fish
  • SERVES 4
  • 275 gms boneless rawas (cut into one & half inches)
  • Oil for deep frying
  • salt
  • 1 tsp red chilly paste
  • 1/2 juice of lemon
  • 1 tsp Ginger paste
  • 1 tsp garlic paste
  • pinch carom seeds
  • 1 tsp vinegar
  • 2 tsp gram flour
  • 1 tsp refined flour
  • pinch Turmeric powder
  • 1/2 tsp Red chili powder
  • 1/2 tsp chaat masala + to sprinkle
  • 1/4 tsp chopped Garlic
  • 2 tbsp eggless mayonnaise
  • 2 tbsp coriander-mint chutney

Heat sufficient oil in a kadai."

Place fish in a bowl, add salt, red chilli paste, lemon juice, ginger paste, garlic paste and mix well and marinate for 30-45 minutes."

Add carom seeds, vinegar, gram flour, refined flour, turmeric powder, red chilli powder, chaat masala, garam masala powder and mix with hand. Add a little water if necessary."

The fish pieces should be well coated but the masala should be thick."

Gently slide in each fish pieces into hot oil and deep till deep golden. Drain on absorbent paper and sprinkle a little chaat masala over them."

To make the dip put eggless mayonnaise and coriander-mint chutney in a bowl and mix well. Pass the mixture through muslin cloth into another bowl. "

Serve fish hot with the dip."

  • Apply salt to fish and rinse it well. Drain thoroughly.  Mix all the ingredients except oil and apply to the fish so it marinates well.
  • It’s always nice to serve fried fish with Onion wedges.
  • Squeeze half a lemon on top of the fried fish as it helps digestion.

Chicken Biryani

Chicken Biryani
Chicken Biryani
  • SERVES 2
  • 16 pieces chicken (750 grams of chicken)
  • 1.5 cups Basmati Rice (Soaked and drained)
  • 2-3 black cardamom (Salt to taste)
  • 1 inch Cinnamon
  • 1 bay leaves
  • 2-3 Green Cardamom
  • 3-4 cloves
  • 2 tbsp ghee (Plus for drizzling)
  • 1 tbsp caraway seeds (shahi jeera)
  • 2 medium onions (sliced)
  • 1 tbsp Ginger-garlic paste
  • 1/4 teaspoon Turmeric powder
  • 2 teaspoon Red chilli powder
  • 1 teaspoon coriander powder
  • 1 tbsp biryani masala
  • 3/4 cup Yogurt
  • 1/2 cup chopped fresh coriander leaves
  • 1 cup fresh mint leaves
  • 1 cup browned onions + for garnishing (A generous pinch of saffron, soaked in warm water)
  • 5-6 Green Chillies (slit)
  • 1 inch fresh ginger (cut into juliennes )
  • 2 teaspoons rose water (Whole wheat dough (atta) to seal)

Boil sufficient water in a deep non-stick pan. Add salt, black cardamoms, cinnamon, bay leaf, green cardamoms, cloves and Daawat Biryani Basmati Rice, cover and cook till the rice is fully done. Strain and set aside"

Heat ghee in a deep non stick pan, add caraway seeds and onions, mix and sauté till onions turn golden."

Add ginger-garlic paste and mix. Add turmeric powder, red chilli powder and coriander powder, mix well and sauté for 2-3 minutes."

Add chicken pieces, salt, biryani masala, mix well and cook for 3-4 minutes. Add yogurt and mix. Add half the chopped coriander, half the mint leaves, half the browned onions and cooked rice. Spread the rice evenly."

Drizzle saffron water on top and add green chillies, ginger juliennes, remaining browned onions, remaining chopped coriander and remaining mint leaves. Drizzle some more ghee and rose water and top."

Roll the dough into a long cylinder and press onto the edges of the pan. Place the lid on top, press to seal and cook on low heat for 15-20 minutes."

Let it stand for 5 minutes. Open the lid and transfer the biryani onto a serving plate. Serve hot garnished with browned onions and mint sprig"

Cooking Tips • In order to keep the rice fluffy with each grain separate, pre-soak the rice for about an hour and drain. When ready to cook, heat a pot, add 75g ghee (clarified butter), followed by the rice. Sauté for 3-4 minutes. Add 1.5 litres of water, cover and cook till al dente. • Instead of cooking oil, use ghee as it will make the biryani tastier and flavorsome. • If cooking with meat, marinate with spices, salt and yoghurt to tenderize and to ensure the meat is well flavored. • To avoid the biryani from sticking to the bottom of the serving dish, place sliced tomatoes as the bottom layer, and then top with biryani. • When adding saffron, soak in a small quantity of hot water for about 10-15 minutes. When ready, use the strands as well as the water, which will add yellow color. • If you burn the biryani, turn off the heat immediately. Transfer the good portions into a different dish, and add dried lemon to balance out the charred flavor. • When cooking dum style, use pastry sheets to cover the clay or copper pot. It is faster than rolling out the dough yourself. • A mistake most people make when making biryani is overcook it. Turn off the heat at the right time. (This tine varies depending on whether you are cooking meat, vegetable or fish.) • Lamb will result in the most flavorsome biryani, but takes the longest to cook. For quick biryanis, use shrimp or vegetable.

Cheese Aloo Tikki / Cheese Potato Pancake

Cheese Aloo Tikki / Cheese Potato Pancake
Cheese Aloo Tikki / Cheese Potato Pancake
  • SERVES 4-5
  • 4 large boiled and mashed potatoes
  • Garlic powder
  • 1 cup spring onion, finely chopped
  • 2 tbsp freshly chopped chives
  • 2 cups shredded mozzarella cheese
  • Salt to taste
  • 4 tbsp All-purpose flour
  • Oil to shallow fry
  • 3-4 cups Bread crumbs
  • Sour cream to garnish
  • Mint leaves to garnish

Mashed Potatoes: Cook until easily pierced with fork. Drain well and mash in 4 tbsp butter then let cool to room temp. Mashed potatoes can be made 1 - 3 days ahead."

Pancakes: In a large mixing bowl, combine mashed potatoes, shredded mozzarella cheese, flour and chopped onions and chives. Use a potato masher to mash the mixture together until well mixed. If the potatoes are too loose to hold a patty shape, add flour a Tablespoon at a time. Place a heaping tablespoonful of potato mixture between your palms and form into a round, thick patty and now cut it into your desired shape. Dredge both sides of the pancake in bread crumbs and set on a cutting board. Repeat with remaining pancakes. Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown. Repeat with remaining patties, adding more oil as needed."

Plating / Presentation We will plate it on a white plate with sour cream in between."

Must Have Ice cream scoop, non-stick pan, 4 sheets of think transparent plastic, bread shape cutter."

  • Store cheese in a refrigerator drawer. Avoid storing in the door, where it is vulnerable to temperature swings. Wrap hard cheeses in waxed paper, then store them in a zip-top plastic bag to preserve quality.
  • Freeze soft cheese before grating. For easier grating, place softer cheeses in the freezer for 10 to 15 minutes beforehand.
  • To preserve the abundance of nutrients in your potato, cook them in their skins. Steam or microwave your potatoes, instead of boiling, as water naturally drains some of the nutrients from food cooked in it. If you do boil potatoes, consider using that water to moisten your mashed potatoes or in soup.

Chicken Lollipops

Learn how to make Chicken Lollipop a popular and delicious chicken starter recipe

Chicken Lollipos
Chicken Lollipos
  • SERVES 4-5
  • 8 whole chicken wings
  • 3/4 teaspoon garlic paste
  • 1/2 teaspoon red chilli paste
  • 1/4 teaspoon light soy sauce
  • 1/2 teaspoon white vinegar
  • Pinch of white pepper powder
  • Salt to taste
  • 1/4 cup refined flour
  • 1/4 cup cornstarch
  • 1 egg
  • Oil for deep frying

Clean and wash the chicken wings. Cut off the wingtips, remove the thin bone and pull the flesh to one end of the thick bone to make a ‘lollipop’."

To make the marinade, put the garlic paste, one teaspoon red chilli paste, soy sauce, vinegar, white pepper powder and salt in a large bowl and mix well. Add the chicken wings, mix well and keep the bowl in the refrigerator to marinate for two hours."

Meanwhile, mix refined flour, cornstarch, egg, remaining red chilli paste and salt in another bowl. Whisk thoroughly, with some water if required, to make a thick batter of pouring consistency. Rest the batter for fifteen to twenty minutes."

Heat oil in a wok, dip the marinated wings in the batter and deep-fry on moderate heat, turning them over frequently, for three to four minutes, or until crisp and golden brown."

Drain on absorbent paper. Serve hot with Sichuan sauce."

  • Chicken wings made into lollipops are available in supermarkets, or ask your butcher to make them for you.
  • Marinate the chicken wings / drummettes in yogurt as it really helps to yield soft and tender chicken when fried or grilled. Keep the mix covered for about 2-3 hours for better results.
  • Ensure that you peel off the skin of the chicken wings / drummettes before margination.

Chocolate Kesar Rabri Cups

These mini chocolate rabri cups are a desert lover dream come true. They are rich, creamy, kesari and chocolaty, the hardened chocolate shell pairing so well with the creamy rabri that its just Perfect for all occasions!

Chocolate Kesar Rabri Cups
Chocolate Kesar Rabri Cups
  • SERVES 4-5
  • Dark Chocolate
  • 2 litre Milk for rabri
  • kesar
  • 1 cup sugar
  • Whipped cream
  • Few roasted Almonds & Pista
  • 1 teaspoon Green cardamom powder

Chocolate Cups 1) Melt the chocolate in the microwave. 2) Brush a thin layer of chocolate into each cup. Refrigerate cups until chocolate is firm, about 5 minutes. Repeat chocolate layers until cup is thickened, 2-3 more times if needed. 3) Carefully separate chocolate from the silicon cups. "

Rabri 1) Blanch the almonds and pistachios and slice them thinly. Bring the milk to the boil then cook slowly on low heat for at least two hours. Stir frequently and let the cream thicken at the edge of the pan. "

Final Recipe Method 1) Fill each chocolate cup with delicious thick rabri. Fill the pastry bag with kesar frosting and garnish it on the rabri. Add dry fruits and place it on shot glasses filled with flowers. 2) Place each shot on floral ice cube bed. "

Presentation The cups will be placed on small glasses, these glasses will be placed on tray or bowl of floral ice cubes. "

Must Have Silicon Mold, small shot glasses, big tray or bowl, flower ice cubes, rose/mogra/marigold flower petals, piping bag with nozzles, heavy bottom nonstick pan "

  • Do not store chocolate in the refrigerator or freezer because when it's brought to room temperature condensation will form on the surface of the chocolate and effect it's ability to melt smoothly. Add a few drops of olive oil to the chocolate when  you are melting it which will allow it to relax enough that other ingredients can be mixed in.

Royal Hara Bhara Kebab

Hara Bhara Kebab is another vegetable cutlet like snack, prepared with spinach and green peas. This one is the best way to add some nutrition in your diet. This one is every vegetarians go to kebab. Made with a mix of mashed potatoes, spinach, green peas, chillies, some cornflour for binding and select spices for flavour this kebab is quick, simple and delicious.

Royal Hara Bharat Kebab
Royal Hara Bharat Kebab
  • SERVES 4-5
  • 2 cup Spinach, blanched & chopped
  • 2 large sized potatoes, boiled & mashed
  • 1/2 cup Green peas, blanched & crushed
  • 2 tbsp Butter
  • 1 tsp caraway seeds (shahi jeera)
  • 1 inch chopped
  • 4-6 cloves Garlic, chopped
  • 2 tsp Green chilli paste
  • 2 tsp coriander powder
  • 1/4 tsp Turmeric powder
  • Salt to taste
  • 3/4 cup Gram flour (besan), roasted
  • 2 tbsp Cashewnut powder
  • 1/2 cup Hung yogurt
  • 2 Green chillies, chopped
  • 5-6 Almonds, chopped
  • 1/4 tsp White pepper powder
  • 1/2 tsp chaat masala
  • 1/2 tsp Garam masala powder
  • 1 tbsp lemon juice

In a kadai heat butter, add shahi jeera, sauté till it begins to change colour."

Add chopped ginger, chopped garlic, green chilli paste and sauté for another fifteen seconds making sure that the paste does not stick to the bottom of the kadai."

Add coriander powder, turmeric powder, salt, besan and cook till it gives a good aroma. This may take about one minute on medium low heat."

Add cashewnut powder and cook for further thirty seconds on medium low heat."

Add the chopped spinach, mashed potatoes, crushed green peas and cook on medium heat for about five minutes or till it leaves the kadai."

Remove from heat and spread it out on a flat surface to cool."

Add chopped green chillies, chopped ginger, chopped almonds, salt, white pepper powder, chaat masala and garam masala powder to the hung yogurt. Mix well."

Divide both the spinach and the filling mixture into sixteen equal portions. Spread the spinach mixture on your palm, place the filling in the center and bring in the edges and roll into a round ball. Press slightly to form kebabs."

Heat sufficient oil in a frying pan and shallow fry the kebabs, a few at a time, till crisp on both the sides. This may take about one minute on each side on medium heat."

Serve hot sprinkled with lemon juice and chaat masala."

  • Wash Spinach and other leafy vegetables in warm water before you grind it.  This helps removing chemical and dirt from the vegetables.

Chocolate-Lace Lollipops with Dried Fruit & Nuts

Learn the recipe of chocolate lace lollipop by chef Tipti Kheria Aggarwal

Chocolate-Lace Lollipops with Dried Fruit & Nuts
Chocolate-Lace Lollipops with Dried Fruit & Nuts
  • SERVES 4-5
  • 1 Dark Chocolate Melted
  • Dried Fruits

Melt the dark chocolate in microwave for 30 seconds. Place butter paper on a flat surface. "

Fit a piping bag with a small plain tip fill the bag with the chocolate."

Place a lollipop stick on each circle with one end of the stick at the very center of the circle. Using the circles as a guide, pipe overlapping lines of chocolate in swirls, making sure you stay inside the lines. Scatter dried fruit and nuts on the lace of chocolate. Pipe a little more of the chocolate on a top of the fruits and nuts so they are well attached. Allow to set for 30 minutes in cool place before carefully detaching the chocolate lollipops from the paper."

The delicious chocolate lace lollipop is ready to be served."

Cooking Tips Make sure that you select chocolate that has a glossy, unblemished surface. Superficial imperfections such as bloom, that white dusty film, is an indication that the chocolate has been improperly stored and/or has melted and hardened once again, although it may not always affect its taste.

Kadai Prawns

Learn the recipe of kadai prawns by chef Afraz shaikh

Kadai Prawns
Kadai Prawns
  • SERVES 2
  • 12-16 medium prawns (peeled and deveined)
  • 4 tbsp kadai masala
  • 2 tbsp oil
  • 2 medium onions (chopped)
  • 1 tbsp Ginger-garlic paste
  • 2 medium tomatoes (chopped)
  • 1/2 cup tomato puree
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon cumin powder
  • 1 tbsp Red chilli powder (salt to taste)
  • 1/4 cup cashew nut melon seed ((kaju-magaz) paste)
  • 2 tbsp dried fenugreek leaves ((kasurimethi) powder )
  • 1 medium green capsicum (chopped)
  • 1 large Onion (diced and layers separated)
  • 2 medium tomatoes (diced )
  • Chopped fresh coriander leaves for garnishing

1. Heat oil in a non-stick kadai. Add onions and sauté till golden brown. "

2. Add ginger-garlic paste and sauté. Add chopped tomatoes and tomato puree, mix well and cook till the tomatoes soften. "

3. Add turmeric powder, cumin powder, chilli powder and mix well. Add 2-3 tablespoons water and stir well. Add salt, mix and cook till the oil separates. "

4. Add cashew nut-melon seed paste, mix well and cook for a few seconds. Add prawns and mix. "

5. Add dried fenugreek leaves powder and mix. Addcapsicum, onions, tomatoes, and mix well. Add kadai masala, mix well and cook for 1-2 minutes"

6. Serve hot garnished with coriander leaves. "

Cooking Tips
  • Devein the prawn before you cook it. Deveining prawn is very easy to do.  While prawns can be cooked and eaten with or without the vein, most people remove it. This is more for presentation rather than taste, but leaving the vein in can result in a gritty taste when it is bitten into. Just remember, the vein is the digestive tract of the prawn, so more times than not, you will probably want to remove it.
Marinated the prawns in salt and turmeric before adding the main ingredients or kadai masala.

Chocolate Platter with Fresh fruits

Learn the recipe of chocolate platter by chef Tipti Kheria Aggarwal

chocolate platter chef Tipti Kheria Aggarwal
chocolate platter chef Tipti Kheria Aggarwal
  • SERVES 2
  • Dark Chocolate Melted
  • Semi-Sweet Chocolate Melted
  • White Chocolate Melted
  • Fresh Fruits of your choice, we have used
  • Kiwi
  • Pomegranate
  • Orange
  • Whipped cream
  • Dry fruits

Melt the dark chocolate in microwave for 30 seconds. Place butter paper on a flat surface."

Fill piping bags with all the three chocolates separately and cut a small plain tip."

To make a chocolate plate start making a square and fill it full with chocolate like a good thick layer with a lace outside it. Once done refrigerate it for 15-20 mins."

Meanwhile you can start making the chocolate decoration (tunnel). Take a transparent plastic sheet and drizzle white chocolate followed by semi-sweet chocolate in the half sheet. Rollup the sheet and turn it into a tunnel shape secure both the ends with rubber band and Once done refrigerate it for 5-10 mins."

Detach the chocolate plate and place it on the serving plate and good 2-3 swirls of whipped cream and start placing fruits on it. Garnish it with dry fruits and chocolate decoration."

Refrigerate it until served enjoy your chilled Chocolate Platter with Fresh fruits!"

Cooking Tips
  • Chocolate in fine condition will snap cleanly when you break it, poor quality chocolate on the other hand will crumble.
  • Select chocolate that smells chocolately and appetizing and make sure the chocolate you buy is neither initially or subsequently stored in or around very aromatic foods like garlic, tea, coffee, or detergents, all which can affect it's flavor.

Lasuni Paneer Tikka

Lasuni Paneer Tikka is one of the best paneer recipes that can be served as a starter. Learn the step by step ways to cook Lasuni Paneer Tikka by chef Afraz Shaikh.

Lasuni Paneer Tikka
Lasuni Paneer Tikka
  • SERVES 2-3
  • 850 gms cottage cheese (paneer), cut into 1 inch cubes
  • 2 tbsp garlic (lasun) paste
  • 3 teaspoons tandoori masala
  • 1/2 cup Hung yogurt
  • 2 tbsp fresh cream
  • 1 tbsp chopped Garlic
  • 1 green chilli, finely chopped
  • 2 tbsp chopped fresh coriander leaves Salt to taste
  • 1/2 teaspoon Turmeric powder
  • 2 teaspoon Red chilli powder
  • 1 teaspoon carom seeds (ajwain) powder
  • 1 teaspoon chaat masala
  • 3 tbsp roasted gram flour (besan)
  • 1 teaspoon vinegar
  • 1 tbsp Mustard oil
  • Oil for greasing
  • Chaat masala for sprinkling
  • Salad for serving

1. Slit the cottage cheese cubes without cutting through."

2. Mix together 1 tablespoon garlic paste and 2 teaspoons tandoori masala in a bowl and apply the mixturebetween the slits of cottage cheese cubes."

3. To prepare marinade, mix together hung yogurt, cream, chopped garlic, remaining garlic paste, green chilli, coriander leaves, salt, turmeric powder, chilli powder, remainingtandoori masala, carom seed powderand gram flour in a bowl. Add vinegar and mustard oil and mix well. "

4. Add the prepared cottage cheese cubes to the marinade and mix well. Refrigerate to marinate for 1-1½ hours."

5. Preheat oven to 200° C."

6. Grease a baking tray with some oil and place the marinated cottage cheese cubes. Put the tray into the preheated oven and bake for 6-8 minutes."

7. Sprinkle chaat masala on top and serve hot with salad."

Cooking Tips
  • While making Paneer Curries, Paneer should always be added at the last stage of the dish. Once the dish is done, then add paneer cubes or chunks and gently mix the paneer with the gravy base or mixture.  Cook for 1 minute.  Don’t overcook for more time as the paneer will become rubbery and hard.
  • You can also fry the paneer in oil and then add it to the dish. While frying ensure that the oil is hot moderately before you add the paneer cubes to the pan.  Fry till it becomes light brown.  Don’t over fry it as it may become hard.

Crispy Vegetable Sandwich

These sandwiches are colorful updates on the classic finger food that are all flavor and no fuss.

Crispy Vegetable Sandwich
Crispy Vegetable Sandwich
  • SERVES 4-5
  • Thin sandwich bread slices
  • Cheese slices
  • Dill (freshly chopped)
  • 3 Cucumbers, sliced lengthwise
  • 2 Cucumbers, sliced in circle
  • 3 Carrots, sliced lengthwise
  • 3 Tomatoes, sliced in circles
  • French Fries
  • Green and Red Capsicum
  • 2 Onion rings
  • Salt + Pepper

Tomato, Onion and Cucumber: Place cheese slice and vegetables on bread. Sprinkle with fresh dill to taste. Cut it with sharp knife."

Fries, Red Capsicum, Cucumber, and Onion: Place cheese slice and vegetables on bread. Divide vegetables among prepared bread slices. Sprinkle with cracked black pepper to taste."

Green Capsicum, Carrot, Onion and Cucumber: Place cheese slice and vegetables on bread. Sprinkle with fresh dill to taste. Cut it with sharp knife. "

Plating / Presentation We will plate each sandwich on white plate or cake stand served sauce/chutney. "

Must Have Sharp knife, textured bright colored clothe piece with butter paper. "

Cooking Tips
  • It is always advisable to not over stuff your sandwich with too many ingredients or sauces. Sprinkle some herbs or seasonings to add the finishing touch. Balance out your flavours. If the ingredients are heavy, then you can use light sauces or maybe vinegar to bring certain evenness to the taste.

Masala Omelette

Masala Omellete is a indian way of making a yummy traditional omelette. Learn how to make Masala Omelette only on cookmydish.in

  • SERVES 1
  • 2 eggs
  • 1/2 medium onion, finely chopped
  • 1/2 medium tomato, finely chopped
  • 1 green chilli, finely chopped
  • 1/2 small green capsicum,finely chopped
  • 1/2 small yellow capsicum,finely chopped
  • Salt to taste
  • 2 tbsp tablespoons chopped fresh coriander leaves
  • 1 tbsp Butter
  • 1 teaspoon oil
  • 2 Toasted Bread for serving
  • Grilled Tomatoes for serving

1. Break the eggs in a bowl and beat."

2. Heat butter and oil in a non-stick pan,Add onion, tomato, green chilli, capsicum and sauté well."

3. Add salt and mix well, add beaten eggs and mix well"

4. Fold the egg and cook for 2 minutes."

5. Serve hot with toasted bread and grilled tomatoes."

Cooking Tips
  • Try and undercook your eggs slightly as eggs normally continue to cook a bit after they are no longer on the stove. So by the time you plate it, your egg would perfectly cooked and ready eat.
  • If you are taking out eggs from the refrigerator, make sure that it’s kept out for 10-15 minutes for the eggs to come back to the room temperature before cooking. Cold eggs take longer to set and this may result in over cooking.
  • Choose your masala carefully ;Try not to include too many ingredients as this will make the omelette hard to fold and it may break. Cheese, herbs, tomatoes, onions, mushrooms, bacon and sausages are some of the most favored ingredients used for toppings.

Flavoured Water

Say goodbye to soda, juice, and bottled water with these refreshing, healthy flavors! Make Water the Most-Delicious Thing Ever only on cookmydish.in

Flavoured Water
Flavoured Water
  • SERVES 1
  • Pineapple cubes + Lemon slices + Pomegranate (detox)
  • Orange Slice + Lemon + Mint leaves (immune booster)
  • Ginger + Cucumber + Lemon (Weight loss)
  • Lemon + Mint (Metabolism booster)
  • Fruit Ice cubes (optional)
  • Ice cubes

Pour water into a pitcher/jar. Add ingredients. Stir to combine flavors."

Plating / Presentation Jars with fruits around "

Must Have Jars, Ice cubes "

Cooking Tips
  • It is a good idea if you can store this bottle of grapefruit mint detox water in the refrigerator overnight.
  • The combination of grapefruit and mint is one of the best recipes for body detoxifying, try it out!
  • This detox beverage should be drunk daily if you want to get the satisfactory result.
  • It is important for you to know that the longer this detox water sits in the refrigerator, the stronger taste it has and the more benefits it can give you. Therefore, you can feel free to leave this detox water overnight. Many people like using sparkling water to make this detox drink.
  • It is a great idea if you mash the fresh mint leaves to relieve its natural oils. The longer you keep it in the refrigerator the stronger flavor it has. However, if you want to keep it in the refrigerator overnight, you should remove the rinds of the oranges and lemons to reduce the bitterness.
Berry detox brew is effective in boosting your immune system; therefore, you are less likely to suffer from the cold and flu. Furthermore, this detox water can be drunk daily to prevent the urinary tract infections. This drink is also good for cardiovascular health.

Masala Pomfret

It is one of the easiest fish dish to make. You can try it as an appetizer or serve with the main course. Learn how to make Masala Pomfret by chef Afraz Shaikh only on cookmydish.in

  • SERVES 2
  • 2 fresh pomfrets (600 grams each)
  • Salt to taste
  • Crushed black peppercorns to taste
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • 6 tbsp olive oil
  • 1 tbsp garlic paste
  • 1 tbsp red chilli paste
  • 1 tbsp fresh coriander leaves paste
  • 1 tbsp Tamarind pulp
  • 1/2 teaspoon clovepowder
  • 1/2 cup rice flour
  • 1 tbsp chopped fresh coriander leaves
  • 1 medium onion, cut into rings
  • lemon, cut into wedges

1. Make one centimeter deep slits on either side of the pomfrets. Apply salt, crushed black peppercorns, red chilli powder and turmeric powder and set aside to marinate for fifteen minutes."

2. Prepare another marinade with two tablespoons olive oil, garlic paste, red chilli paste, fresh coriander leaves paste, tamarind pulp, clove powder and a pinch of salt. Apply this on the pomfrets on all sides. Set aside for another fifteen minutes."

3. Heat a tawa. Roll each pomfret in rice flour and place on the tawa. Drizzle some olive oil all round the fish and cook for two to three minutes. When the underside is golden flip over, drizzle some more olive oil all round and cook till the other side is evenly golden."

4. Garnish with coriander leaves and serve hot with onion rings and lemon wedges. "

Cooking Tips
  • Hold the fish by the tail and gently slide it into the oil. Letting go the whole fish along the side of the pan as close to its surface as possible will produce least amount of oil splash.
  • Keep the flame in medium heat for frying the fish better and to get a crispy pomfret fry.
  • Wrapping the fish with a piece of banana leaf would prevent the fish from absorbing a lot of oil. You could brush the banana leaf with few drops of oil so that it does not get stick to the fish while frying.
  • Clean the oil splatters off your stove as soon as possible. Heat dries the oil into varnish which becomes more difficult to remove with each passing hour.
  • Adding curry leaves to the oil before sliding the fish inside the frying pan would help the dish to have a nice aroma of the curry leaves and it’s healthy too.

Gulab Jamun Trifle with Chocolate butterfly

Trifle recipe at its best, made up of the famous Indian sweet gulab jamun

Gulab Jamun Trifle with Chocolate butterfly
Gulab Jamun  Trifle  with Chocolate butterfly
  • SERVES 2
  • Semi-Sweet Chocolate Melted
  • 15-20 Mini / small gulabjamun
  • Whipped cream
  • Caramel popcorn
  • Dry fruits

1. Arrange for any see through jar for triffle"

2. Start with piping bag to pipe out the whipped cream as the first layer, "

3. Then the second layer will be gulab jamuns."

4. The third layer is caramel popcorn and dry fruits."

5. Repeat all the layers once more and you are done."

6. Garnish with a beautiful chocolate butterfly."

7. Refrigerate the trifles until you serve them."

Cooking Tips
  • If the jamuns are fried on high heat, then they will become hard on the inside though they may look perfect from outside. Furthermore they may not cook completely inside.
  • Heat the oil on high and then reduce to medium. Make sure you drop only enough jamuns to maintain this heat throughout the cooking process. The heat of the oil must be kept to Low-Mediumduring the cooking process.
  • Dark Chocolate; The truffle has to be for the love of chocolate, for indulgence in everything chocolate. It is the rich taste of chocolate which will help you deliver the best. And yes, it has to be fine chocolate too. The strong aroma of dark chocolate should appeal to truffle bakers. You should be able to choose good quality chocolates. However, if you don’t necessary enjoy the bitter taste then go for semisweet or sweet chocolates. Yet, bitter chocolate is the flavor.

Mutton Do Pyaza

Mutton cooked with plenty of onions, as the name suggests, is simply delicious

Mutton Do Pyaza
Mutton Do Pyaza
  • SERVES 2
  • 12 chops mutton
  • 4 pieces Whole dry red chilies
  • 6 pieces green chilies
  • ¾ cup ghee
  • 2 teaspoons Fenugreek seeds (methi dana)
  • 2 tablespoons coriander seeds
  • 2 tablespoons Pomegranate seeds (anardana)
  • 1 tablespoon cumin seeds
  • 2 tablespoons lemon juice
  • 8 onions
  • 2 piece Ginger chopped
  • 2 tablespoon Fresh mint leaves, chopped
  • 1 teaspoon Turmeric powder
  • to taste salt
  • ½ teaspoon Garam masala powder
  • 2 tablespoons Fresh coriander leaves, chopped

1. Soak red chillies in half a cup of hot water. Chop two green chilies and slit the remaining. Sauté slit green chillies in one tablespoon of ghee, drain and set aside. Roughly chop four onions and slice the remaining."

2. Coarsely grind fenugreek seeds, coriander seeds and pomegranate seeds separately. "

3. Grind together cumin seeds and red chillies with one tablespoon of lemon juice. Apply this paste to the chops and marinate for one hour preferably in a refrigerator."

4. Heat the remaining ghee in a pan and add chopped green chillies, chopped onions and ginger. Sauté till light brown. If required, sprinkle water. Drain, cool and blend to a paste. Strain the ghee and heat it again. Add fenugreek seeds, sliced onions and mint leaves. Sauté well and add the marinated chops. Sauté till dry."

5. Add coriander seeds and one-fourth cup of water. Mix well and simmer till dry. Add pomegranate seeds, turmeric powder, salt and half a cup of water. Once it boils, lower the heat and simmer till almost dry. "

6. Add garam masala powder, fried green chillies and coriander leaves. Cover and cook on low heat for five to seven minutes. "

7. Add fried onion paste, mix well and cover and cook on low heat for fifteen to twenty minutes."

8. Sprinkle the remaining lemon juice, mix and serve hot."

Cooking Tips
  • The most difficult and important task for a perfect mutton dish is to make the mutton tender and soft. There are many ways to do so.  Slice the mutton in small and thin pieces and mix it with curd and keep aside for 1-2 hours.
  • Cooking mutton with raw papaya in it would help the mutton cook well and become soft and tender
  • Cooking slowly would also help mutton to become tastier, soft and tender.

Herbed Cucumber Bites

Today I am going to share with you a summer idea for your belly! Cucumber Bites a light and fresh summer appetizer. Cucumber slices are topped with a fresh dill cream cheese mixture, and finished with a juicy colored bell pepper. Parties and get-togethers are a great excuse to make some of the indulgent treats, like brownies and cookies and cheesy dips.  I thought why not make a healthy, but still delicious, appetizer!!

Herbed Cucumber Bites
Herbed Cucumber Bites
  • SERVES 8-10
  • 2 large English Cucumbers ( Cut in Circles and thin length wise)
  • 250 grams Cheese Cream
  • 1 tbsp garlic paste
  • 1 tbsp Dill / Mint leaves (freshly chopped)
  • 2 Red Capsicum, small pieces for garnishing
  • 2 Green Capsicum, small pieces for garnishing
  • Coriander leaves to garnish
  • Salt + Pepper

1. In a medium bowl beat together the cream cheese, dill/mint leaves, garlic until smooth."

2. Transfer the mixture to a pastry bag or a Ziploc bag."

3. Pipe the herbed cream cheese mixture onto each cucumber round."

4. Garnish each cucumber with a sprig of green and red capsicum and coriander on top."

5. Serve immediately or cover and store in the fridge until ready to enjoy."

Method 2

1. On a thin long strip of cucumber spread the mixture smoothly and roll it securing it with a toothpick."

Plating / Presentation We will plate each bite on a long white plate. Must Have Sharp knife, tooth pick, thermacol balls Cooking Tips
  • Adding herbs to your sandwich or snacks will escalate the flavor and taste. You could mince herbs fine to blend into spreads or cut them up in small pieces or leave them in small sprigs to add to sandwiches. For garnishes, leave the herbs just as you pick them, in their whole-leaf or flower splendor.

Mutton Pepper Fry

A simple delicious fry recipe with mutton that goes beautifully with rotis, rice and dal or even dosas.

Mutton Pepper Fry
Mutton Pepper Fry
  • 500 grams boneless mutton (cut into 1 inch pieces)
  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Ginger-garlic paste
  • to taste salt
  • 6-7 curry leaves
  • 2 tbsp oil
  • 1 Onion (sliced)
  • to taste Crushed black peppercorns
  • 1 pinch sugar
  • 1 tbsp chopped fresh coriander leaves
  • 1 tbsp scraped fresh coconut
  • 1 tbsp oil
  • 10-12 curry leaves
  • 1 teaspoon caraway seeds
  • 4-5 Garlic Cloves
  • ½ inch ginger
  • 8-10 black peppercorns
  • 1 star anise
  • 3-4 green cardamoms
  • 1 black cardamom
  • ½ inch Cinnamon
  • 4-5 cloves
  • 1 tbsp coriander leaves
  • 1 onion, sliced
  • 1½ tbsp scraped fresh coconut
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder

1. Heat some water in a deep non-stick pan. Add mutton pieces, turmeric powder and ginger-garlic paste and mix. Add salt, mix, cover and cook till mutton is done. Drain in a bowl and reserve the stock."

2. To prepare paste, heat oil in a non-stick pan. Addcurry leaves, let it crackle and drain in a bowl. Switch off heat. "

3. To prepare the paste, slice garlic cloves and ginger."

4. Place the oil pan back on heat, add caraway seeds, peppercorns, star anise, green cardamoms, black cardamom, broken cinnamon, cloves, coriander seeds, remaining curry leaves, sliced ginger and garlic to hot oil and sauté for 1 minute."

5. Add onion and coconut and sauté for onion and coconut turns golden brown. Add turmeric powder and chilli powder and mix well. Transfer on a plate and cool. "

6. Heat oil in another non-stick pan. Add onion and sauté. Add dried red chillies and sauté till onion turns golden brown. "

7. Grind the sautéed spice mixture alongwithsomewater into fine paste. "

8. Add ground paste to the sautéed onion, mix and cook till the mixture slightly dries. Add cooked mutton pieces, mix and cook for 1-2 minutes."

9. Add salt and mix. Add crushed peppercorns, tamarind pulp, sugar and coriander leaves and mix. Add 1 cup reserved stock, mix and cook till the mixture boils. "

10. Add fried curry leaves and coconut, mix and cook for 1-2 minutes. "

11. Serve hot. "

Cooking Tips
  • Rinse the muttons pieces with salt and turmeric before cooking so that it becomes soft and tender.
  • Leave the meat in curd or papaya paste to tenderize the meat for at least 2-3 hours, and if you have enough time, leave it for about 6-7 hours. For making the prefect Mutton Pepper Fry, meat is left to marinade overnight. You could also use acidic fruits like lemon or kiwi with salt and pepper, which help in breaking down the solid fibers of meat. Once these fibers break down, that's when the meat becomes tender and ready to devour. Marinating not only makes the meat tender, but also adds moisture to it, further making it juicy.

Khajoor Truffle

A quick fix for your cravings. Sweetened rolls loaded with dates and variety of nuts. It’s a very nice and a simple recipe without any added sugar as the Khajoor (dates) are sweet enough. You can happily give this one to your kids and as chocolate in it is much easier to sell to the little ones also you can carry few to your office for instant energy boost!

Khajoor Truffle
Khajoor Truffle
  • SERVES 6-8
  • 1.5 kg Seedless Khajoor
  • Roasted Kaju (chopped)
  • Roasted Kaju (chopped)
  • Roasted Pista (chopped)
  • Roasted Peanuts (chopped)
  • Roasted Sesame Seeds
  • 1 teaspoon nutmeg powder
  • 1 teaspoon cardamom powder
  • Melted Chocolate (white and semi-sweet)
  • Sprinkles (heart shaped)
  • 1 tbsp ghee

Method 1. Roast sesame seeds and all the dry fruits including peanuts on a nonstick pan to give it a little crunch. "

2. Slightly churn the chopped dates / khajoor in a chopper or mixer to make it easier to handle"

3. Mix the roasted nuts, seeds together, add nutmeg & cardamom powder and knead well"

4. Apply little ghee on both the palms and start making small balls."

5. Take few balls and fix it on a loolipop sticks/wooden sticks and dip it in melted chocolate, add sprinklers and its ready. "

6. Take the remaining balls and pack it in fancy chocolate wrappers place each ball neatly in a gift box."

Plating / Presentation We will plate chocolate pops in a jar and wrapped ones in small gift box. Must Have Butter paper, jar, thermacol sheet, lollipop sticks or wooden sticks, fancy chocolate wrappers, gift box "

Cooking Tips  
  • Dates are a good source of various vitamins and minerals. It’s also a good source of energy, sugar, and fiber. Essential minerals such as calcium, iron, phosphorussodium, potassium, magnesium and zinc can be found in them.
  • Health Benefits Of Dates ; Dates are often categorized as a laxative food. This is why they are so frequently eaten by people suffering from constipation. In order to achieve the desired laxative effect of dates, soak some of them in water overnight, then consume in the morning when they turn into a syrup to get the most optimal results. They have high levels of soluble fiber, which is essential in promoting healthy bowel movements and comfortable passage of food through the intestinal tract, which can relieve the symptoms of constipation.
  • A royal combination of dates with chocolate truffle will add up to the taste and flavor. It is the rich taste of dates and chocolate which will help you deliver the best.

Tandoori Chicken

Learn how to make Tandoori chicken by chef Afraz shaikh only on cookmydish.in

Tandoori Chicken
Tandoori Chicken
  • SERVES 2
  • 750 grams whole chicken, cut into 4 pieces on the bone
  • 1 tbsp garlic paste
  • 1 tbsp Ginger paste
  • 1 lemon juice
  • Salt to taste
  • 1 cup Hung yogurt
  • 1 teaspoon Garam masala powder
  • 1 teaspoon red chilli flakes
  • 1 teaspoon Kashmiri red chilli powder
  • 1.5 tbsp Kashmiri red chilli paste
  • 1 teaspoon Chaat masala for sprinkling
  • Black salt to taste
  • 3 tbsp oil
  • 1 tbsp gram flour (besan)
  • 1.5 teaspoon carom seeds (ajwain)
  • 1 tbsp Mustard oil
  • Butter for basting
  • Onion roundels for serving

Method 1. Make incisions in chicken pieces and put in a large bowl. Add garlic paste, ginger paste, lemon juice and salt and mix well. Set aside to marinate for 30-40 minutes. "

2. Combine hung yogurt, garam masala powder, chilli flakes, chilli powder, Kashmiri red chilli paste, 1 teaspoonchaat masala, black salt and salt in a bowl and whisk well. "

3. Heat 1 tablespoon oil in a non-stick pan, add gram flour and carom seeds and sauté on low heat till gram flour is fragrant."

4. Add the gram flour mixture to yogurt mixture and whisk well. "

5. Add yogurt mixture and mustard oil to the marinated chicken pieces and mix well. Set aside to marinate for 1 hour. "

6. Preheat oven to 200° C."

7. Heat remaining oil in a deep non-stick pan. Place the marinated chicken pieces and cook from both sides till golden brown."

8. Place the cooked chicken pieces on a baking tray. Put the tray into the preheated oven and bake for 10-15 minutes, basting with some butter."

9. Sprinkle some chaat masala and serve hot with onion roundelsand pudinyachi chutney."

Cooking Tips
  • Remove skin from chicken pieces, and cut slits into them lengthwise. Mix it with curd or yoghurt and keep aside for 45 mins to 1 hour before cooking.  This would help the chicken to become soft and tender.
  • Preheat the oven before cooking.
  • Brush the chicken pieces with a bit of ghee to make the chicken bit moister and soft.

Palak Paneer

Learn how to make Palak paneer by chef Afraz Shaikh only on cookmydish.in.

Palak Paneer
Palak Paneer
  • SERVES 2
  • 2 large bunches fresh spinach leaves (palak)
  • 250 grams cottage cheese (paneer), cut into 1 inch cubes
  • 1-2 Green Chillies
  • 1 tbsp oil
  • 1.5 teaspoon cumin seeds
  • 1 tbsp chopped Garlic
  • Salt to taste
  • A few drops lemon juice
  • 1 tbsp fresh cream + for drizzling

Method 1. Blanch spinach leaves in sufficient water for 30-40 seconds. Remove from heat and refresh in ice cold water. "

2. Squeeze out the excess water and grind into a fine puree with green chillies."

3. Heat oil in a non-stick pan. Add cumin seeds and sauté till it changes colour."

4. Add garlic, mix and sauté well. Add prepared spinach puree and little water and mix well."

5. Cut cottage cheese into large cubes."

6. Add salt, lemon juice and cottage cheese cubes, mix lightly and cook for 2-3minutes."

7. Add cream and mix well. Switch off heat."

8. Drizzle cream on top and serve hot. "

Cooking Tips
  • Remove stems and wash the spinach thoroughly, till the water it is dipped into remains clean.
  • Strain the spinach using a large strainer and turn it immediately over into the bowl of chilled water.By keeping it in chilled water helps Palak (Spinach) to maintain it’s original green color.
  • Paneer should always be added at the last stage of the dish. Once the dish is done, then add paneer cubes or chunks and gently mix the paneer with the gravy base.  Cook for 1 minute.  Don’t overcook for more time as the paneer will become rubbery and hard.

Khari Toast / Puff Pastry Sandwiches

These Appetizer Bites are the perfect little snack to keep guests happy.

Khari Toast / Puff Pastry Sandwiches
Khari Toast / Puff Pastry Sandwiches
  • SERVES 4-5
  • Fresh Puff Pastry
  • Multigrain or Brown Bread
  • Cream Cheese
  • Lemon Zest
  • Fresh dill (herb)
  • 2 Cucumbers, sliced lengthwise
  • 2 Carrots, sliced lengthwise
  • Salt and pepper

Method 1) Mix together Cream Cheese, lemon zest, and dill in a bowl until well combined. Chill until ready to assemble. "

2) Cut each pastry puff square open (horizontally) to create a top and bottom piece of "bread" like a mini sandwich. Remove crusts and cut slices of bread into quarters. Place these bread pieces on pastry puff softly."

3) Spread a tablespoon Cream Cheese spread onto each square of bread."

4) Top with a ribbon of cucumber and carrot, and secure with a toothpick."

) Serve immediately."

Plating / Presentation We will plate each sandwich on white plate or cake stand served with tea and French fries in small basket. Must Have Toothpicks with thermocal balls or any fancy toothpick, white plate or cake stand "

Cooking Tips
  • Avoid your sandwich from falling apart. It is all about the order of your ingredients you placed inside the sandwich. Identify the slippery ingredients like cucumber or tomatoes and keep them aside. Take the spread that you are using, the next layer to come should be the rough leafy greens like Lettuce etc.. Now, layer your slippery ingredients. Make multiple layers alternating between rough greens and slippery ingredients. Now, if you bite into your sandwich the friction between the rough greens and the slippery ingredients would save your sandwich from falling apart. Advisable to not over stuff your sandwich with too many ingredients or sauces. Sprinkle some herbs or seasonings to add the finishing touch. Balance out your flavours. If the ingredients are heavy, pears a toothpick  to avoid your sandwich falling apart.

Lacha Manchow Soup Paratha

Everyone loves lachha paratha, which is generally made of maida. Here presenting the recipe of lachha paratha made with whole wheat which is healthy. These Multilayered parathas are crispy and delicious. And when made with delicious everyone’s fav Manchow soup it’s the magic.

Lacha Manchow Soup Paratha
Lacha Manchow Soup Paratha
  • SERVES 4-5
  • 1 cup whole wheat flour
  • 1 cup APF (Maida)
  • 3 teaspoon Semolina (Rava)
  • 1 teaspoon salt
  • 1/4 cup Manchow soupMelted Butter to knead
  • Schezwan chutney

Method 1. Add whole wheat flour, maida, rava, salt, and mix well. Make a hard dough using water and manchow soup. Cover it and keep aside for 15-20 minutes. "

2. Knead it again and make balls from the dough. Grease the worktable with butter. Roll the ball in oval shape with rolling pin. Cut it into thin strips with a sharp knife or pizza cutter. Apply generous amount of butter."

3. Collect these strips with a scraper. Stretch and roll it and make a ball. Keep it on a plate. Cover them and keep in fridge for an hour. Take out them and gently roll them in a thick disc."

4. Roast on a hot tava or nonstick pan, apply butter on both sides. You can see the flakes or lachhe in the paratha."

5. Flaky lacchedar manchow Paratha is ready to serve. With schezwan chutney. "

Plating / Presentation We will cut into 4 pieces and place it on a basket covered with towel and a small ball of chutne. Must Have Scrapper "

Cooking Tips
  • Manchow soup is a very popular street food in China, and you’ll find push carts selling off this soup customized to individual taste. The hawker will throw in the ingredients you ask for to make it suitable to your palate. Plenty of finely chopped veggies are simmered in a broth which contains generous helpings of ginger, garlic and mint. All these flavors make this soup very refreshing-which is why it is a popular soup on the streets of China. The aromas of ginger, mint and garlic truly awaken your senses. Delicious!
  • By using the left over manchow soup to make the dough for the paratha will not only help us not to waste food but also get a tastier and flavorsome paratha at the end.

No Bake Creamy Mac and Cheese

No bake mac and cheese is incredibly simple. Actually, this recipe uses 4 basic ingredients. I usually make this up during the week because it’s so simple and easy. Give it a try and let us know what you think. This no bake mac and cheese is so veratile there are so many things you can do with it. For example you can add addition spices such as garlic, basil, onion powder, paprika, etc. You might want to finely chop a green onion and add it in. You could use 3 or 4 different cheeses or add a can of diced tomatoes in. The list is endless.

No Bake Creamy Mac and Cheese
No Bake Creamy Mac and Cheese
  • SERVES 4-5
  • 1 1/2 cups milk
  • 1 1/2 cups cheese, shredded
  • 2 tbsp flour
  • 2 cups elbow noodles
  • Salt and pepper
  • Fresh chopped Parsley for garnish

Method 1. Add 1/2 cup of milk and 2 tbsp of flour to a small bowl. Mix until well combined and lump free. "

2. Pour the other cup of milk into a sauce pan. Heat over medium heat stirring constantly. When the milk gets hot, not boiling, add in the flour and milk mixture. Reduce the heat to low and stir for 3 or four minutes until it becomes think."

3. Add the cheese in and stir constantly until the mixture becomes smooth and creamy."

4. Put the elbow noodles into the cheese mixture. Stir until the noodles and well coated."

5. Serve and enjoy your no bake mac and cheese."

Plating / Presentation We will plate this is small bowl with a red napkin, spoon and folk Must Have Red Napkin "

Cooking Tips
  • The first step to perfect mac and cheese is to get your pasta just right. The easiest way to do this is by adding plenty of salt to your water, which will ensure your pasta is well seasoned once cooked, and never ends up bland.
  • When choosing which pasta shape to cook, opt for a small variety with plenty of crevices to hold the sauce. The obvious choice is classic elbow pasta, but you can also choose another variety such as fusilli or farfalle.
  • No matter what cheese you choose, make sure you are generous with the quantities. There is a reason cheese is in the title of this recipe, so don’t hold back. You want the final dish to be creamy, decadent and rich, and extra cheese is the way to do it.
  • Make that simple mac and cheese your own by throwing in everything from sautéed mushrooms to fried bacon, or your favourite herbs. Other inclusions range from caramelised onions to diced sundried tomatoes. Here are a few recipes with even more added extras to get you started:

Tiger Tails

These Appetizer Bites are the perfect little snack to keep guests happy.

Tiger Tails
Tiger Tails
  • SERVES 8-10
  • Semi-Sweet Chocolate Melted
  • Soup Sticks or any stick that has nice taste (we will have to find options)

Method 1) Place soup sticks on a plate and drizzle chocolate on it. "

Plating / Presentation We will plate each in a mid-size transparent bowl or a large glass. Must Have Cute tiger toy (I have will get it) "

Cooking Tips
  • It’s always a challenge for mothers to prepare something for their kids especially on a special occasion like birthdays. There are simple, healthy and innovative ways to surprise your kids.  This dish is one such recipe to impress your little ones.  Choose a healthy branded soya stick when making this at home. Happy cooking.

Play the Game of Angry Birds on your plate

How many of you love to play Angry Birds? We all do, at-least at some point of time we have played this game on our mobile/tablets and enjoyed the game. But have you thought of playing the game in real, I guess so not. Well the good news is, I have got the virtual game live on my plate.

I am sure you and your kids have had desserts that look like angry birds – cupcake, pastries etc.  What instead of desserts, I serve a healthy and tasty meal that reminds you of angry bird. I am sure you want to try it out as well. So here I am presenting an angry bird foodart by making use of Aloo Tikki.

Steps for making the Foodart

  • Place tossed Lettuce in the top right of the plate
  • Place the Aloo Tikki on top of it and make the bird face using cucumber, grapes, tomato and cheese
  • The catapult/ sling shot to be made with bread stick and cheese
  • The building blocks to be made from remaining varieties of bread sticks
  • The Foodart is ready to serve