Crunchy Salad bar

Ingredients

Cucumber (cut into slices)2

Onion rings (cut into slices)2

Beetroot (Boiled cut in cubes)2

Sweet corn1 cup

Carrot juliennes2

Boiled Cholay1 cup

Macaroni Shells (boiled)1 cup

Apple (cut into slices)1

Kidney beans1 cup

Tomato (cut into cubes)2

Capsicum (cut into rings)2

Croutons1 cup

Saltish biscuit15

Salad leaves (Chopped)4 cups

Grated carrot½ cup

Thousand Salad Dressing

Ingredients

Mayonnaise1cup

Spring onion leaves1tsp (finely chopped)

Capsicum1 tbsp

Freshly Ground Black pepper1/8 tsp

Egg White (hard boiled)1 (chopped)

Lemon juice1 tsp

Parsley (finely chopped)1 tbsp

Fresh Cream (whipped)1 tbsp

Stuffed Green Olives1 tbsp

Chili Sauce2 tbsp

Ketchup1 tbsp

Paprika½ tsp

Method

Put the mayonnaise and chili sauce in a medium size bowl. Stir with a wooden spoon, until well blend. Add the olives, eggs, cream and lemon juice. Continue stirring. Add the remaining ingredients. Stir until well blend. Refrigerate for at least 1 hour before serving.

Potato Salad

Ingredients

Potato (boiled) 2—3 (cut into cubes)

White pepper ½ tsp

Spring onion leaves2 tbsp (finely chopped)

Mayonnaise3—4 tbsp

Sugar1 tsp

Salt½ tsp

Vinegar1 tsp

Method

Mix potatoes, with ½ tsp white pepper, 2 tbsp spring onions with leaves, 3 – 4 tbsp mayonnaise, 1 tsp sugar, ½ tsp salt and 1 tsp vinegar. Mix well and serve.

Coleslaw

Ingredients

Cabbage2 cups (thinly Sliced)

Carrot (grinded)½ cups

Castor sugar1 tsp

Salt½ tsp

Mayonnaise4 tbsp

White pepper½ tsp

Fresh cream1—2 tbsp

Method

Mix Cabbage, Castor Sugar, Salt, Mayonnaise, white pepper, and fresh cream together.

French dressing

Ingredients

White vinegar2 tbsp

Mustard paste1tsp

Fresh ground garlic½ tsp

Black pepper1/8tsp

Salt1/4tsp

Castor Sugar1tsp

Lemon juice1tbsp

Oil6 ounce

Method

Put the vinegar, lemon juice, mustard paste, salt, pepper, sugar, and garlic in a jar with a tightly fitting lid. Cover the jar tightly and shake until the salt dissolves. Add the oil to the jar and shake until well mixed.

Russian Salad

Ingredients

Carrot (boiled & cut into cubes)½ cup

Potatoes (Boiled & cut into cubes)½ cup

Egg (boiled and cut into slices)1

Salt½ tsp

Peas (Boiled)½ cup

Cucumber (cut in cubes)1

Mayonnaise (heaped)4 tbsp

White pepper½ tsp

Castor sugar½ tsp

Apple (cut into cubes)1

Fresh cream2 tbsp

Method

Mix all ingredients well and decorate with egg slices.

Rice and spaghetti casserole

Ingredients
Boneless chicken ½ kg
Ginger garlic paste 1 tsp heaped
Coriander powder 1 tsp
Cumin powder 1 tsp
Chili powder 1 ½ tsp
Salt 1 tsp
Lemon juice 1 tbsp
Oil ¼ cup
Butter 2 tbsp
Tomatoes 2 blended
Tomatos puree 2 tbsp
Potatoes 2 peeled and thinly sliced (fried light golden)
Spring onion finely chopped ½ cup
Capsicum 1 finely chopped
Coriander leaves 2 tbsp finely chopped
Green chilies 2 finely chopped
Boiled spaghetti 2 cups
Boiled rice 3 cups
Grated cheddar cheese ½ cup

Method
Marinate boneless chicken strips with ginger garlic paste, coriander rpowder, cumin powder, salt and lemon juice for 30 minutes, heat oil and butter add blender tomatoes fry for 5 minutes add marinated chicken cook till tender and oil comes on top add in 2 tbsp tomato puree.
To assemble
In a oven proof dish spread cooked chicken mixture, a layer of boiled spaghetti the chopped vegetables, give a layer of boiled rice, arrange fried sliced potatoes, top with grated cheddar cheese, bake for 10 to 15 minutes till cheese melts, serve hot.

Lasagna parcel

Ingredients for mince filling
Oil ¼ cup
Crushed garlic 1 tbsp
Chicken ½ kg boneless finely cubed
Salt 1 tsp
Vinegar 1 tbsp
Sugar 1 tsp
Crushed black pepper 1 tsp
Crushed red pepper 1 tsp
Oregano leaves 1 tsp
Tomato paste 4 tbsp
Ingredients for white sauce
Butter 2 tbsp
Flour 2 tbsp heaped
Milk 2 cups
Salt ¼ tsp
White pepper ¼ tsp
Mustard ¼ tsp
Lasagna strips boiled 12
Crushed red pepper 1 tsp
Crushed black pepper 1 tsp
Cheddar cheese 1 cup
Method for filling
Heat oil fry crushed garlic till light golden add finely chopped chicken, cook until done, add in salt, sugar, vinegar, crushed black and red pepper, oregano leaves, fry well add in tomato paste, mix well and remove. Cool, grease your oven proof dish make parcel by putting 2 lasagna strips in cross, fill with filling, fold like parcel, put in a greased dish, top with prepared white sauce, grated cheese, sprinkle butter, oregano leaves, crushed red pepper, bake for 20 minutes until light golden.
Method for white sauce
Put all the ingredients in the pan, cook until thick, stirring all the time.

Alfrado Pasta with Yogurt sauce

Yogurt 1 cup
Mozzarella Cheese ½ cup (grated)
Garlic cloves2-3(Finely chopped)
Salt ½ teaspoon
Black pepper ½ teaspoon
Cornstarch ½ teaspoon (prevent curdling)
Pasta 1 packet (Boiled)
Spinach ½ cup (Chopped)
Red Pepper flakes optional
Method:
- Add all the ingredients, except the pasta and the spinach, to food processor and process until smooth.
- Pour sauce in a nonstick pan and add the chopped spinach. Over a low to medium heat, heat the sauce through for a minute or so before adding the pasta.
- Add the pasta to the sauce and heat until sauce starts to thicken, about 3-5 minutes. Add corn starch if sauce is drippy.Sprinkle pepper flakes before serving
- Serve Hot.

Yogurt Egg Salad

For egg yolk filling :
Yogurt ½ cup
Eggs 4 Hard Boiled
Butter 2 teaspoons
Salt ½ teaspoon
Black pepper ½ teaspoon
Mustard Powder ½ teaspoon
Mayonnaise 1 tablespoon

For salad dressing:
Macroni 1 cup
Actiplus ½ cup
Capsicum+Cucumber+Tomatoes 1 cup chopped
Lemon juice 2 tablespoon
Salt ½ teaspoon
Black pepper ½ teaspoon

Method:
Cut boiled eggs into two halves and scoop out yolks.
Mashed the yolk with ½ cup yogurt and all other ingredients except macroni till gets creamy
Fill this mixture into boiled egg whites with piping bag or directly .
Mix boiled macroni, remaining ½ cup yogurt ,chopped tomatoes +cucumber +capsicum+lemon juice+salt+black pepper together.
Place this mixture in the center of a serving dish, set egg whilte filed with beaten yolk and enjoy delicious healthy salad.

Cheesy Pasta Bolognese

Chicken Biryani

Spicy Chicken Biryani

Biryani is a rice-based dish made with spices, rice (usually basmati) and chicken, mutton, fish, eggs, or vegetables.

The name is derived from the Persian which means "fried" or "roasted".[1] Biryani was believed to have been invented in the kitchen of Mughal Emperors. It is very popular in South Asia and is a key element of the South Asian cuisine. Hyderabad, Malabar, Delhi/Agra, Dhaka, Kashmir, Kolkata, Lucknow and Lahore, are the main centers of biryani cuisine.

The spices and condiments used in biryani may include, but are not limited to, ghee (clarified butter), nutmeg, mace,[2] pepper, cloves,[2] cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron.[2] For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, fish or shrimp. The dish may be served with yogurt chutney or Rita, korma, curry, a sour dish of eggplant (brinjal), boiled egg and salad.

Biryani denotes a dish where the rice (plain or fried) is cooked separately from the thick sauce (a greatly reduced curry of meat or vegetables). The curry and the rice are then brought together and layered, resulting in a dish of the contrasting flavors of flavored rice (which is cooked separate with spices) and intensely flavored sauce and meat or vegetables. Here iam sharing my most favorite chicken biryani recipe which I learnt from my mother.

Chicken whole cut: 500 gm

For chicken marination:

1/2 cup  yougart

Salt: 1tsp

Ginger garlic paste: 2tbsp

Red chilli powder: 1tbsp

All spice powder: 1tsp

Cumin powder: 2 tsp.

white vinegar: 2tbsp

 tamarind (imli) pulp: 3/4th cup

Marinate chicken with all above mentioned ingredients and keep aside for atleast 1-2 hours.After marination steam the chicken with 2-3 tbsp. of oil at  until all the moisture is dry, cooked and nice golden in color. If you want give it smoke of koila for a perfect tikka flavor.

For Rice:

Rice 500g

Salt as per taste

All spices(whole) 2tbsp

Boil the rice with salt and all spices(garam masala sabut) till it is half done.then strain water and put aside.

For masala:

onion:2 medium thinly sliced

oil: as required

Ginger garlic paste:1tbsp

Salt 1tsp

red chilli powder 2tsp

Turmeric powder:1-2 pinch

Tomatoes: thinly sliced:2-3

Yougart:1/2 cup

Mace: quarter tsp.

Nutmeg: quarter tsp.

Biryani essence: few drops

Fresh Coriander (dhaniya)

Green chilies:

Mint: for garnishing

Method:

Heat oil in a pan add onions cook until light golden.

Add ginger garlic paste fry a little.

Add tomatoes and cook until tender and soft.

Add yogurt and salt,chilli,turmeric powder, Nutmeg and mace and cook until oil

seperates.Now add in the steamed chicken and fry well.

Turn off the flame when it is done.

Assembling

In a big pot spread first layer of rice then masala and chicken add some yellow color biryani essence grren chillies fresh coriander and mint. Repeat the same with rest of the things and put biryani on simmer for 5-10 minutes. Flavorful yummy biryani is ready to make your meal special:).enjoy..

Singaporean Rice

Singaporean Rice is a twist in rice dishes and perfect for those who like different varieties in food. This recipe is a great combination of rice, chicken, fried noodles and mayo garlic sauce. Great to serve in party.Don't underestimate your cooking skills …and surprise yourself and your family with great tasting and perfect Singaporean Rice,

Singaporean rice is a lovely blend of rice, meat, vegetable and noodles stir fried in flavorful seasoning. I have prepared Singaporean rice with boneless cubed chicken, but you can also use beef or prawns if you like. Whip up a tasty exotic dish that is indigenous to South East Asia in less than an hour! This dish is famous in Singapore and is incredibly easy to make. Here I am sharing the recipe..

Ingredients for rice

Rice                                          1/2 kg

White and black cumin seeds     1/2 tsp each

(kala aur safaid zeera)

Peas (lightly boil them)              1/2 cup

Star aniseed                              2

(badian kay phool)

Oil                                            1/4 cup

Ingredients for chicken

Boneless chicken                      1/2 kg

Carrots (lightly boil them)           1

Capsicums                                2

Tomato and onion                     1 each

Cabbage (sliced)                       1 cup

Ginger (chopped)                      1 tbsp

Spaghetti (boiled)                      1 cup

Salt                                          1 tsp

Crushed black pepper                1 tsp

Red chilies                                1 tsp

Soya sauce                               2 tbsp

Red chili sauce                          2 tbsp

Ketchup                                    4 tbsp

Corn flour                                 1 tbsp

Oil                                            1/4 cup

Ingredients for sauce

Mayonnaise                              1/3 cup

Salt                                          pinch

Crushed red chilies                    1/2 tsp

Sugar                                       1 tsp

Vinegar                                     2 tbsp

Ketchup                                    2 tbsp

Ingredients for topping

Green chilies (sliced and fries)   8

Garlic (chopped and fried)         4 tbsp

Method:

     Soak rice for 1/2 hour. Heat oil in a pot and fry white and black cumin seeds and star aniseeds. Add rice, salt and peas to the pot and fry for a while. Add 2 cups water and cover with a lid. When all the water dries lower the flame and keep on dum.

      To make sauce, put all sauce ingredients in a bowl; mix well and keep aside. To make chicken, heat oil in a pot and lightly fry ginger in it. Add chicken pieces and stir fry. Add salt, red chilies, black pepper, ketchup, chili and soya sauces. Fry for a while and add all vegetables. Do no over-cook vegetables. Add 1 cup water and when it comes to a boil, add corn flour mixed in 2 tbsp of water. When it becomes thick, turn off the flame. Put rice in a serving dish; pour the sauce over it, then place spaghetti and lastly put chicken mix on top. Garnish with green chilies and garlic. Delicious Singaporean rice is ready to be served.