POTATO MEAT LOAF

Ingredients

Mince meat 250 gm
Ginger garlic paste  1 tbsp
Onion chopped 3 tbsp
Salt 1 tsp
Chili powder 1 tsp
Green chilies 3 chopped
Boiled peas  ½ cup
Carrot 1 cut into small cubes and boiled
Bread crumbs  ½ cup
Butter 1 tbsp heaped
Cheddar cheese grated  ½ cup
Tomato paste 2 tbsp
Vinegar 2 tbsp
Allspice 1 tsp
Wooster sauce 1 tbsp
Coriander leaves chopped 2 tbsp
Egg 1
Bread slices 2 soaked in water

Ingredients for white sauce


Milk 1 cup
Water ¼ cup
Flour  2 tbsp heaped
Salt, white pepper, mustard ¼ tsp each
Butter  1 tbsp
Ingredients for coating
Boiled and mashed potatoes ½ kg
Butter 1 tbsp
Salt and white pepper  ½ tsp each
Milk ½ cup


Method


Boil mince with ginger garlic paste, chopped onion, salt, chili powder, chopped green chilies and 1 cup of water till water dries and mince tender, in cooked mince add boiled vegetables, soaked bread slices, vinegar, Wooster sauce, tomato paste, allspice, egg, chopped coriander leaves and prepared white sauce, mix everything well with your hand, freeze loaf tin well, sprinkle the base and sides with bread crumbs lavishly, pour the mixture of cream in prepared tin, dot with 1 tbsp of butter, grated cheese, bake for 35 to 40 minutes on 180 degree C, over turn on a serving platter, then spread all over the sides of loaf with mashed potatoes, decorate top with tomato, coriander and piped mashed potatoes.
Method for mashed potatoes
Peel, boil and mash potatoes until tender add in salt, white pepper, butter and milk, the mixture should be of piping consistency.

SWEET & SOUR DIP

Ingredients:
110 gm dates
25 gm tamarind
1 cup warm water
1 tsp salt
1 tbsp sugar
1 tsp red chili powder
½ tsp cumin seeds
½ tsp garlic crushed


Method:
1. Soak the sates and tamarind in water for an hour
2. Blend with all the remaining ingredients and serve

MOUTHWATERING MEATBALL CURRY

Ingredients

Mince meat ½ kg
Tikka seekh kabab masala 2 tbsp
Roasted gram flour 2 tbsp
Egg 1
Coriander leaves chopped 2 tbsp
Ginger garlic 1 tbsp
Salt 1 tsp
Chili powder 1 tsp
Turmeric  ¼ tsp

Method

Mix together all in beef mince and grind well in chopper, make into balls, shallow fry for 5 minutes, remove and keep aside.

Ingredients for curry

Tomatoes ½ kg
Brown onion  6 tbsp heaped
Yogurt 3 tbsp
Chili powder  1 ½ tsp
Salt 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Pinch of yellow color
Saffron ¼ tsp
Coriander leaves chopped  2 tbsp
Oil ½ cup
Allspice ½ tsp

Method

In a blender blend together brown onion, tomatoes and yogurt, keep aside, heat oil in a pan add blended spice with salt, chili powder, coriander, cumin, fry well adding little water add in the meat balls and cook for 10 minutes add 1 ½ cup water, cover and cook till gravy thick, add yellow color and saffron, allspice, garnish with coriander leaves.

DELICIOUS MEXICAN CHICKEN

Ingredients

Chicken 1 kg 16 pieces
Onion 1 cut into rings
Capsicum 1 cut into rings
Ketchup ½ cup
Water 1 cup
Orange color  pinch
Salt 1 tsp
Paprika 1 tsp
Oregano leaves  1 tsp
Black pepper  ½ tsp ginger garlic 1 tbsp
Oil ¼ cup
White sauce 1 cup
Ingredients for white sauce
Butter  2 tbsp
Flour 2 tbsp
Salt, pepper, mustard ½ tsp each
Milk  1 cup
Water
Fries to serve ½ cup

Method for white sauce

Put altogether in a pan and cook till thick.


Method for chicken

Heat oil add ginger garlic paste with chicken and fry for 10 minutes then add salt, paprika, orange color, black pepper, add water, cover and cook for 15 minutes, then add ketchup, oregano, white sauce, capsicum and onion sliced, cook for another 10 minutes till chicken done and thick gravy remains

STEAM YUMMY CHOPS

Ingredients

Mutton chops ½ kg flatten
Salt 1 tsp
Crushed black pepper 1 tsp
Meat tenderizer 1 tsp
Ginger garlic 1 tbsp
Soy sauce 1 tbsp
Lemon juice 2 tbsp
Oil ¼ cup
Fries to serve


Method

Marinate your chops with all above, spread chops in a single layer, cook on very low flame on steam. If required you can add little water. Serve.

ARABIC SHAWARMA

Ingredients

Boneless chicken julienne 250 gm
Garlic paste 1 tsp
White pepper ½ tsp
Soy sauce 1 tsp
White vinegar 1 tbsp
Salt ½ tsp
Cinnamon powder pinch
Hp sauce 1 tbsp
Oil 1 tbsp
Chili sauce 2 tbsp
DP sauce 1 tbsp
Yogurt 2 tbsp
Onion 1 julienne
Jalapeno pepper chopped 2
Jerkins sliced 2

Ingredients for shawarma sauce

Tahini 2 tbsp
Whipped yogurt ½ cup
Garlic paste ½ tsp
Salt ½ tsp
White pepper ½ tsp
Lemon juice 1 tbsp

Method for shawarma sauce

Mix tahini 2 tbsp
Whipped yogurt ½ cups
Garlic paste ½ tsp
Salt ½ tsp
White pepper ½ tsp
Lemon juice 1 tbsp together in bowl and serve with shawarma.


Method for shawarma

Marinate chicken julienne with Garlic paste 1 tsp
White pepper ½ tsp
Soy sauce 1 tsp
White vinegar 1 tbsp
Salt ½ tsp
Cinnamon powder pinch
Hp sauce 1 tbsp
Chili sauce 2 tbsp
DP sauce 1 tbsp
Yogurt 2 tbsp
Onion 1 julienne
Jalapeno pepper chopped 2
Jerkins sliced 2. 

Heat 2 tbsp oil in fry pan, pan fry chicken for 10 minutes till tender, heat pita bread or hot dog bun, spread with shawarma sauce, onion Julian, salad leaves, cooked chicken, jalapeno pepper and jerkins. Wrap shawarma in butter paper, serve hot immediately

MOCHA CREAM CAKE

Ingredients for cake

Flour sieved 2 cups
Caster sugar 1 cup
Brown sugar 1 cup
Coco powder 6 tbsp
Baking soda 1 ½ tsp
Baking powder 1 ½ tsp
Salt ½ tsp
Sour cream ½ cup
Eggs 3
Mayonnaise 1 cup
Oil ¼ cup
Hot water 1 cup mixed with 2 tsp coffee
Vanilla essence 2 tsp
Chocolate grated ½ cup
Method
Mix all the dry ingredients, flour, sugar, brown sugar, soda, baking powder, salt and coco in a bowl. Add in 3 eggs, sour cream, mayonnaise, oil, vanilla essence, hot water with coffee. Lastly add grated chocolate, beat for 2 to 3 minutes, pour into two 8 inches butter paper lined well greased sandwich pan. Bake for 30 minutes on 180 degree C.
Ingredients for frosting
Fresh cream whipped 400 gm
Icing sugar 4 ounces
Vanilla essence 1 tsp
Coffee 1 tsp dissolved in 1 tbsp milk
Coco powder 2 tsp
Method
Beat all together well.
To assemble
Put a layer of cake in a platter, spread with icing, and cover with 2nd layer, top cake and sides with icing, decorate with chocolate decorations.

MACARONI CROQUETTES

Ingredients:

Chicken Breast (cubes) 300 gm
Garlic Paste 1 tbsp
Ginger Paste 1 tbsp
Green Chili Sliced 3-4
Carrot Sliced 1 medium
Spring Onion Sliced 3
Oil ½ cup
Onion Chopped 1 Medium
Bread Slice 2 
Pasta

Method:
• Boil Vermicelli in salted Boiling water for 5 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp oil to pasta and mix. Set aside.
• In a pan, add in 5 tbsp oil. Add ginger garlic and onion and fry for 2 minutes on a medium heat. Add chicken . Fry for a minute, add 2 cups of water, bring it to a boil and cook on a high heat till all the ingredients dries up. Remove and cool.
• In a chopper, add bread slice, cooked chicken, carrot, green chilies, and spring onion and chop to a fine mince. Remove and mix with cooked pasta.
• Make croquettes. Heat oil in a pan and fry them. Remove and serve hot.

HOT & SOUR CHINESE NOODLES

INGREDIENTS:

Boneless Chicken (cut into cubes) 300 g
Capsicum (cut into cubes) 1
Tomato (cut into cubes) 2 p
Onion (cut in cubes medium size) 1
Bake Parlor Tomato Ketchup ½ cup
Garlic Chopped 1 tbsp
Cooking Oil 4 tbsp
Water 3 cup
And Bake Parlor Chinese Noodles, Bake Parlor Masala Mix Sachet (inside the pack)

METHOD:

Boil Bake Parlor Chinese Noodles in boiling salted water for 5-7 minutes or cook till tender but still firm to the bite. Drain and rinse under cold running water. Mix 1 table spoon of oil and set aside.
Heat oil in a pan, add garlic and fry for a minute. Add chicken and fry for 3 minutes. Add Bake Parlor spice mix sachet in water and mix it. Add to the pan while mixing it. Add Bake Parlor Tomato Ketchup, onion, capsicum and cook for a minute.
Now add tomatoes. Now fold in the noodles. Serve hot.

LEMON FRIED CHICKEN

Ingredients

Boneless chicken breast 3 to 4
Suree Housing sauce 3 tbsp
Suree lime leaves sauce 4 tbsp
Sour green garlic sauce 3 tbsp
Black pepper 1 tsp
Salt 1 tsp
Egg 1
Bread crumbs as required
Flour 3 tbsp


Method


Marinate chicken breast with Suree Housing sauce 3 tbsp, Suree lime leaves sauce 4 tbsp, Suree green garlic sauce 3 tbsp, Black pepper 1 tsp, Salt 1 tsp, Egg 1, Flour 3 tbsp leave it for 30 minutes, roll in bread crumbs, deep fry, serve with sure sweet chili sauce.

HUMMUS

Ingredients

Chic peas 200 gm
Tahini 5 tbsp
Lemon juice 3 tbsp
Crushed garlic 1 tbsp heaped
Salt  1 tsp
Olive oil  ¼ cup
Paprika for garnishing as required
Parsley chopped as required for garnishing
Pita bread to serve

Method

Soak chic peas overnight, next day boil until tender, cool put in the blender with all remaining ingredients and blend until smooth, serve garnish with olive oil, parsley and paprika. Serve with pita bread.

DEEP FRIED CHICKEN TIKKA { B.B.Q }

Ingredients

Chicken 1 kg 
Ginger garlic 1 tbsp
Lemon juice ¼ cups
Salt 1 ½ tsp
White cumin roasted and crushed 1 tsp heaped
Chili powder 2 tsp heaped
Red food color pinch
Egg 1
Oil for deep frying
Chat masala to sprinkle

Method

Wash and dry chicken pieces well, make deep cuts, marinate with all above, and leave it for 2 hours, deep fry 2 pieces at a time, sprinkle with chat masala and serve.

SINGAPOREAN RICE

Ingredients
Chicken ½ kg boneless cut into small cubes
Salt 1 tsp
Black pepper 1 tsp
Crushed red pepper 1 tsp
Egg 1
Flour 2 tbsp heaped
Corn flour 3 tbsp
Baking powder ½ tsp

Method for chicken
Marinate chicken with Salt 1 tsp
Black pepper 1 tsp
Crushed red pepper 1 tsp
Egg 1
Flour 2 tbsp heaped
Corn flour 3 tbsp
Baking powder ½ tsp for 30 minutes then deep fry chicken and keep aside.
Vegetables mixture
Capsicum 2 cut into small cubes
Cabbage 1 cup cut in small cubes
Onion 2 cut into small cubes
Carrot 2 chopped and boiled
Salt and pepper ½ tsp each
Vinegar 1 tbsp
Soy sauce 1 tbsp
Chili garlic sauce 1 tbsp
Ketchup 2 tbsp

Method for vegetables

Cut all vegetables into square cubes, cook in 2 tbsp oil with salt, pepper, soya sauce, ketchup, vinegar and chili garlic sauce. Keep aside.
Rice ½ kg boiled with 2 tbsp salt until done
Ingredients for sauce
Ketchup 4 tbsp
Mayonnaise 6 tbsp
Vinegar 2 tbsp
Pinch of orange color

Method

Mix all together
Garlic chopped and deep fried 4 tbsp
Green chilies 10 cut into halves and deep fry
To assemble
In a large platter put rice, top with prepared sauce, then vegetable mixture, fried chicken, top with fried garlic and chilies, serve immediately

CHICKEN FAJITA OMELETTE

INGREDIENTS:

Chicken Breast (pieces) 1
Chopped Onions 2
Chopped Capsicums 2 tbsp
Mushroom Slices 2
Chopped Tomatoes 2
Salt ½ tsp
Crushed Red Chilies ½ tsp
Eggs 3
Salsa (for serving) 2 tbsp
Sour Cream 2 tbsp

METHOD:
First beat 3 eggs properly.
Now add ½ tsp salt, ½ crushed red chilies and 2 tbsp sour cream.
Now in a frying pan, heat 3 tbsp oil and add beaten eggs in it and let it cook from one side.
Now spread 2 chopped onions, 2 tbsp crushed capsicums, 2 mushroom slices, 2 chopped tomatoes, 2 tbsp shredded cheddar cheese on it. Now fold it and serve it with the toasts.

OLIVE VEG. FRIED RICE

INGREDIENTS:

Boiled Sela Rice 300 grams
Finely Chopped Garlic 1 tbsp
Finely Chopped Onion 1 
Tomatoes 2
Crushed Black Pepper ½ tsp
Paprika Powder 1 tsp
Olives 1 cup
Carrots (Cutting In Squares) 1
Capsicum 2
Lemon Juice 1 tbsp
Olive Oil 1-2 tsp
Salt to taste

METHOD:

Take 2 capsicum and grease with 1-2 tsp of olive oil and roasted on a oven or a stove and set aside. Take 300 grams of basmati rice , clean and wash it and then soak it for few hours. Now take a cooking pan add 300 grams of soaked basmati rice and hard boil it, strain it and set aside. Take a cooking pan add olive oil add 1 tbsp of finely chopped garlic and 1 finely chopped onion and stir fry, now add 2 tomatoes and fry now add 1 carrot (cut in squares),add ½ tsp of crushed black pepper , 1 tsp of paprika powder and add to taste salt and roasted. Now add 300 grams of boiled sela rice and cook till the mixture is all together. At last add 1 tbsp of lemon juice and add roasted capsicum mix it well and take out in a serving platter and serve it.

CREAMY MUSHROOMS SAUCE

INGREDIENTS:

All Purpose Flour 4 tbsp
Chicken Stock 1 cup
Milk 2 cups
Mushrooms 1 cup
Crushed Black Pepper ½ tsp
Butter 100 grams
Finely Chopped Garlic 1 tbsp
Salt to taste

Method:

Take a cooking pan add 100 grams of butter then add 1 tbsp of finely chopped garlic and fry. Now add 1 cup of mushrooms fry for 1-2 minutes. Then add ½ tsp of crushed black pepper powder and add to taste salt mix it well. Now add 4 tbsp of all purpose flour roasted when the fragrance comes up and its looks like a mixture then add 1 cup of chicken stock (add slowly slowly ) mix it well , then add 2 cups of milk mix it well when the sauce is thicken take it out in a serving bowl.

CHICKEN LASAGNA

INGREDIENTS:

Chicken Boneless (cut into cubes) 300 g
Capsicum Medium (cut into cubes) 1 
Carrot Medium (cut into cubes) 1 
Onion Medium (cut into cubes) 1 
Cheddar Cheese (grated) 1 ½ cup
Garlic (chopped) 1 tbsp
Milk 3 cups
Cooking Oil 6 tbsp
Salt 1 tbsp
Bake Parlor Lasagna and White Sauce Mix Sachet (inside the pack)

METHOD:

Boil pasta in salted boiling water for 5-7 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp of oil to pasta, mix well and arrange the sheet straight on a plate and set aside.
In a pan, add remaining oil on medium heat and add garlic. Fry for a minute.
Add chicken and fry for 5 minutes. Add Bake Parlor Spice Mix Sachet along with vegetables and cook for 2 minutes on high heat. Remove and set aside.
In a bowl, add 3 cups of milk and add white sauce sachet and cook on medium heat, while continuously stirring till the sauce thickens. Remove and set aside. Now in an ovenproof dish, first layer half of the chicken and vegetable mix and level then 1/3 of the white sauce, 1/3 of grated cheddar cheese and then the pasta sheet. Make sure there are no gaps in between the sheets. Repeat the same process again. On the top of pasta layer, spread the remaining white sauce covering the pasta. Spread remaining cheese on top. Preheat the oven on high for 15 minutes. Place the dish in the center of the oven and bake for 15 minutes. Remove and serve hot.

FIRECRACKERS SHRIMPS

INGREDIENTS:
Shrimps ½ kg
Salt 1 tsp
Crushed red pepper 1 tsp
Black pepper ½ tsp
Egg 1
Corn flour 4 tbsp
Flour 1 tbsp
Baking powder ½ tsp
Soy sauce 1 tbsp



METHOD:

Mix altogether in a bowl and deep fry shrimps until golden brown. Keep aside.
Fire cracker sauce
Sweet chili sauce 4 tbsp
Chili garlic sauce 4 tbsp
Chili paste 2 tbsp
Vinegar 2 tbsp
Ketchup 2 tbsp
Oil ¼ cup
Garlic 1 tbsp chopped
Spring onion chopped 1
Red capsicum finely chopped 2 tbsp


SAUCE:

Heat oil fry garlic till light golden add in all the sauces with fried shrimps balls, toss well in gravy. Serve garnish with spring onion chopped and chopped red capsicum. Serve on a bed of thin rice stick noodles.

SOUR & SPICY POTATOES

INGREDIENTS:

Potato: 1 bowl boiled

Red chili powder: 1 tsp

Red chili flakes: 1 tsp

Tamarind juice: 1/2 cup

Salt: as per taste

Oil: for shallow fry

Lemon juice: 4 tbsp

Curry leaves: 8 to 10

METHOD:

Cut potato into small pieces.

In a pan heat up oil.

Add all the ingredients & mix well.

Cook it until the juices get thick.

Serve hot

SAUSAGES VEGETABLE FRITTATA

INGREDIENTS:

Sausages: 1 pack, cut into slices

Tomato: 2 sliced

Spinach: 1 bowl chopped

Onion: 2 chopped

Capsicum: 2 chopped

Cauliflower: 1 boiled & chopped

Salt: as per taste

Black pepper: 2 tsp

Oregano: 1 tsp

Red pepper: 1 tsp

Egg: 4 beaten

Oil: for frying

METHOD:

In a pan add oil and all the veg. & sausages cook it until soften.

Add eggs and scramble it.

Place it in pre heated oven for 20 min at  350 C until golden brown

Cut it as you want.

Enjoy.

BUTTER CHICKEN

INGREDIENTS:


Chicken boneless: 250 gr

Ginger garlic paste: 2 tsp

Red chili powder: 1 tsp

Salt: as per taste

Oil: for frying

Tomato: 4 cubes

Onions: 2 cube cut

Ginger garlic paste: 1 tbsp

Garam masala powder: 1 tsp

Butter: 2 cups

Cream: 1 cup

Red chili powder: 1 tsp

METHOD:

Marinate chicken with ginger garlic paste,red chili,salt.

Fry it after 10 min.

In a pan add tomato,ginger garlic paste,onion,garam masala powder,red chili powder & mix well.

Cook it until tighten.

Add butter & cream and cook it n slow flame.

Fry marinated chicken.

Then mix it in gravy & cook it for 5 mins.

Serve hot.