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.

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.

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.

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.

BROCCOLI CHEESE BALLS

INGREDIENTS:

Broccoli: 1 big ( chopped & boiled)

Parmesan cheese: 1 cup

Onion: 1 chopped

Black pepper: 2 tsp

Salt: as per taste

Ginger garlic paste: 1 tsp

Chili garlic sauce: 2 tsp

Egg: 2 beaten

Breadcrumbs: 1 pack

Oil: for frying

 INGREDIENTS:

In a bowl add all the ingredients except egg & breadcrumbs.

Make small balls.

Dip into egg then in breadcrumbs.

Deep fry the balls in oil until golden brown.

Serve hot.

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.

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.

MOZZARELLA PESTO STUFFED CHICKEN

INGREDIENTS:


Chicken: 2 breast

Red pepper powder: 1/2 tsp

Black pepper powder: 1/2 tsp

Salt: as per taste

Pesto: 2 tbsp

Mozzarella cheese: 1 cup shredded

Oil: for frying

METHOD:

Make pocket in chicken.

marinate it with salt & black pepper.

Stuff pesto & cheese in pocket.

Fry it for 5 min per side.

serve hot.

CHICKEN FINGERS

INGREDIENTS:

Chicken : 500 gr boneless and cut into strips

Soy sauce: 2 tbsp

Salt: as per taste

Black pepper: 1 tbsp

Turmeric powder: 1 tsp

Red pepper powder: 1 1/2 tsp

Garlic paste: 1 tsp

Ginger paste: 1 tsp

Bread crumb: 1 pack

Egg: 2 beaten

Oil: for deep frying

METHOD:

Take a bowl add all the ingredients accept egg & breadcrumb.

Mix well & marinate for 1 hour.

In a deep frying pan heat the oil & take one chicken finger first add it into egg then coat into bread crumb then add in oil.

Repeat the same procedure for all chicken.

Deep fry it until golden brown.

Serve hot.

HEALTHY BEET ROOT SOUP

INGREDIENTS:

beet root: 4

water: 1 liter

salt: as per taste

black pepper: 1/2 tsp

garlic:1 clove chopped

METHOD:

In a sauce pan boil beet roots.

Blend it until it become smooth.

put it in pan again add salt,water & ginger.

Give it a boil, soup is ready.

PRAWN FRIED RICE

INGREDIENTS:

Boiled rice: 1 bowl

Prawns: 1 cup

Carrot : 1 cup grated

Onion: 1 cup

Soy sauce: 1 1/2 tbsp

Salt: as per taste

Black pepper powder: 1/2 tsp

Red pepper powder: 1 tsp

Chines salt: 1 tsp

Oil: for frying

METHOD:

Take a frying pan & add oil, then add prawns into it.

Add red pepper powder & salt then stir it until cooked.

Take a separate pan add oil,carrot, onion into it, stir fry until soft.

Add rice & all the spices & mix well.

Then add prawns into it, mix well.

Add green onion on top for garnishing ,serve hot. 

DELICIOUS & CRISPY FRENCH FRIES

INGREDIENTS:

Potato: 4 peeled and cut

Red pepper powder:1/2 tbsp

Black pepper powder:1/2 tsp

Salt:as per taste

Egg: 1 beaten

Flour: 1 cup

Oil: for frying

METHOD:

Take a bowl full of chilled water and soak cut french fries into it for 5 min.

Pat dry them with paper towel.

Add red pepper and salt in it.

Preheat Oil in a deep pan.

Add black pepper into flour.

First coat french fries in flour then dip into beaten egg and fry until golden.

Serve hot.

NAAN (Tandori Roti) (FLATBREADS)

INGREDIENTS:

1 Tsp - Dry Yeast

3 Tbsp - Sugar

8.5 Cups - All Purpose Flour

2 Tbsp - Salt

2 Tbsp - Oil

3 Tbsp - Luke Warm Water

2.5 Cup - Cold Water

Clarified butter (Melted Ghee) - For Brushing

DIRECTION:

Combine yeast, 2 Tbsp sugar and luke warm water together and set aside for 5 minutes.

Add cold water, remaining sugar, flour and salt in yeast mixture and mix it for 3 minutes.

Add 2 to 3 tablespoon of cold water if needed.

Add oil in it and need the dough well.

Cover the bowl with plastic and leave it for 80 to 90 minutes to be doubled in quantity.

Make a round small balls covering it with flour dust.

Put all the balls in lightly oil large baking tray spacing them evenly and cover the tray tightly with plastic wrap and refrigerate it for 8 to 9 hours.

Pre-heat oven on 500 degree, take out the dough from refrigerator & put some flour on rolling pin and give the dough a round and flat shape.

Bake the naan for 6 to 7 min,until get puffy and lightly brown color.

Take out the naan and lightly apply some clarified butter with brush and serve Hot.

Baked Chicken With Vegetables

Ingredients:

Half a bag new potatoes
two chicken breasts
A red pepper
A red onion, sliced up in to round pieces
A small sweet potato
A handful of cherry tomatoes
A veg oxo cube

Method:

Put the oven on at 200 c
receive a giant baking tray, & add a lug of oil. Put in the oven for about minutes to let the oil get hot.
When your tray's been in about five mins & the oil is hot, chuck in your new potatoes, sliced up pepper, sweet potato & onion. Give them a shake & put back in the oven for around ten mins
get your chicken breasts & cut them in to cubes. Pan fry them until they are cooked all the way through. Then add them to your baking tray with the tomatoes & sprinkle the oxo cube over everything in the pan. Bake for another half an hour, or until the chicken is golden brown & the veg's are soft.
Serve hot with gravy & peas!

30 Min Yummy Dinner Rolls

Ingredients:

1 3/4 Cup warm water
 1/2 cup oil (canola)
 1/4 cup granulated sugar
 3 Tablespoons of dry active yeast

Stir up that mixture and let it sit for 15 minutes.
 
Then add these 3 ingredients:

 2 eggs
 1 teaspoon of salt
 5 1/2 to 6 cups of flour

mix it about 2 minutes

The dough will still be slightly sticky then
Roll them out.let them rise on the pan for 10 minutes.

Then Bake them 400* for 10 minutes.

Its ready to eat.