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

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.

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.

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.

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.

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.

JALAPENO DIP

INGREDIENTS:

Jalapeno: 3 chopped

Mayonnaise:1/2 cup


Cream cheese:1 cup

Cheddar cheese: 1 cup

Salt: as per taste

Black pepper:1/2 tsp

METHOD:

Mix all the ingredients in a bowl & microwave it for 3 to 4 min until bubbles appear.

Take it out & check if the cheese is properly melted or not.

If not melted microwave it for 1 more min.

Dip is ready.

Enjoy

SPICY SPAGHETTI

INGREDIENTS:

Spaghetti : 1 pack boiled

Onion: 1 large cube cut

Tomato puree: 1 cup

Chili garlic sauce: 1 cup

Black pepper: 2 tsp

Salt: as per taste

Soy sauce: 2 tbsp

Chines salt: 1 tsp

Garlic chopped:2 tsp

Red pepper powder: 2 tsp

Chicken powder: 2 tsp

Oil: for shallow fry

METHOD:

Heat oil in pan,add onion, fry until soft.

Add garlic & tomato puree,cook for 3 min.

Add spaghetti and mix well.

Now add all the ingredients one by one & mix well.

Cook for 5 min.

Dish it out & garnish with coriander leaves .

Enjoy.

WHITE CHOCOLATE OREO MINT BARK

INGREDIENTS:

Oreo: 1 pack crushed (half for mixing & half for topping)

White Chocolate: 1 cup melted

Pepper mint extract: 2 tsp

Green food color: few drops

METHOD:
In a bowl add all the ingredient, mix well.

Add parchment paper on tray & pour the mixture.

Add remaining  oreo on top.

Freeze for 2 hours.

Break into pieces.

Enjoy.

HOT COCOA

INGREDIENTS:


Cocoa powder: 1 tbsp

Milk: 1 1/2 cup

Chocolate: 1 cup melted

Sugar: 1 tsp

Almonds:2 tsp (if you want)

METHOD:

Add milk,sugar and cocoa powder in a pan on low heat.

Stir continuously.

Pour in cup & mix melted chocolate.

Add almonds & stir.

Enjoy.

BLACK PEPPER & VINEGAR POTATO

INGREDIENTS:

Potato: 4 boiled (cube cut)

Vinegar: 2 tbsp

Salt: as per taste

Black pepper: 2 tbsp

Oil: for frying

METHOD:

In a pan heat oil.

Add potato and all ingredients,mix well.

Cook till golden brown.

Serve hot.