Ingredients

For souvlaki-
• 1 ½ lbs boneless skinless chicken breast
• 1 lemon, juiced
• ¼ cup olive oil
• ¼ cup fresh dill, minced
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 2 tsp salt
• ½ tsp black pepper
For tzatziki
• 1 cup Greek yogurt
• ½ cucumber, grated
• ¼ cup fresh dill, minced
• 1 clove garlic, minced
• Pinch of salt

Instructions

1. Cut chicken into 2-inch cubes.

2. Whisk together lemon juice, olive oil, garlic, dill, oregano, salt and black pepper to make marinade for the chicken.

3. Add chicken pieces to marinade. Cover and place in the refrigerator for at least one hour, or overnight if possible.

4. Soak bamboo skewers in water for at least an hour to prevent them from burning on the grill.

5. For the tzatziki, stir together yogurt, cucumber, fresh dill, garlic, and salt. Place until the refrigerator until ready to serve.

6. Skewer chicken on bamboo skewers. Use about five pieces of chicken per skewer.

7. Place chicken on a hot grill or grill pan.
8. Grill for 3 minutes on the first side, then flip. Grill for additional 3 minutes until chicken is cooked through.

9. Serve chicken immediately with tzatziki on the side. This also makes a great sandwich when wrapped in a grilled pita.

Ingredients

• Chicken ………………………………………………………… 1 kg
• Rice ………………………………………………………………… 1 kg
• Tomato …………………………………………………………… 2-4
• Onion ……………………………………………………………… 2-3 sliced
• Black pepper crushed …....... 2 tbsp
• Cumin seed crushed ……………………………… 2 tbsp
• Yogurt ……………………………………………………….. 1 cup
• Food color (yellow) …………………………… 1 tbsp
• Salt ………………………………………………………………… to taste
• Red chili powder ………………………………… to taste
• Tamarind ……………………………………………………… to taste

Instructions

1. First of all let the rice soak in water for about half an hour and then boil them by adding salt. If you are making 3 cups of rice then take 6 level teaspoons of salt. When boiling rice you can add bayleaves, cinnamon or any spice of your choice. Once the rice are 80 percent boiled take them out in a strainer.

2. Soak some tamarind in water till it softens.

3. Now in a pot add onion, sliced tomatoes, salt and red chili powder with 2 glasses of water and let the water to dry on medium flame. When water dries add chicken and tamarind to it and fry it well.
4. After the oil comes on top, close the flame.

5. Next fry some sliced onion in a pan in 3 tbsp of oil.

6. Then take a pot and spread some boiled rice in it and add a layer of fried chicken to it. Again repeat the same for a second layer of chicken. Then cover top layer of rice with food color mixed in water or yogurt and spread crushed cumin seeds and crushed black pepper on it. And spread the fried onion along with oil on it. And keep it on low flame for 10 minutes.

7. Delicious biryani is ready. Enjoy with salad and yogurt.

Ingredients

• Macaroni ………………………………………………….. 1 pack
• Mayonnaise………………………………………………. 200 ml pack
• Salt …………………………………………………………… to taste
• Ketchup ……………………………………………………. 2 tbsp
• Chili sauce ………………………………………………… 2 tbsp
• Oil …………………………………………………………….. ¾ cup
• Chicken ……………………………………………………. ½ kg boiled (boneless)
• Capsicum …………………………………………………. 2-3 sliced
• Black pepper ……………………………………………. 2-3 tbsp

Instructions

1. Take 7-8 glasses of water in a pan and let the macaroni to boil to be soft enough that it does not stick around. Then take it out in a wide plate. And add oil at once and mix well in order to void sticking it around.

2. Then take a bowl and put out mayonnaise, salt, ketchup and black pepper to it and mix it well.

3. Then boil chicken and shred it. Add the shredded chicken to the mayonnaise mixture and mix well.

4. Add some chili sauce to it.

5. Put this mixture on to macaroni and mix well until everything gets equally distributed.

6. Slice capsicum to fine pieces and boil for 10 minutes. Then add it to macaroni.

7. Its ready to serve. Enjoy!.

Ingredients

• 1/3 kg chicken (boneless)
• 1 packet spaghetti
• Capsicum (1 Large or 2 small sized
• 2 large Chinese carrots
• Onions (1 large or 2 small )
• Tomatoes Paste (1 cup )
• Soya sauce (2 tbsp)
• Chili sauce (2 tbsp)
• Ketchup (2 tbsp)
• Ginger garlic paste(1 tbsp)
• Oil (2-3 tbsp)

Instructions

1. Cut capsicum and carrots in Julian style and chop onion.

2. Make some tomato paste and pour it in a bowl.

3. Boil spaghetti for 8-10 minutes in boiling water with 1 tablespoon of salt and 2 table spoon of oil. Stain them out of water, and mix a little oil in it to avoid sticking

4. Now take 4-5 tablespoons of oil in a pan and fry onion in it, fry it until the color turns golden brown. Then add 1 tbsp of ginger-garlic paste .

5. Add chicken and fry it for 4-6 minutes on medium heat.

6. And then add vegetables after 2 minutes and cook it on medium heat. Add soya sauce , chili sauce and tomato paste to it. If it start drying add little amount of water.

7. Now mix spaghetti in it and lower the flame to avoid sticking. After mixing turn off the flame and mix ketchup as well.

8. Yummy chaomin is ready.

Ingredients

• Spinach …………………………………………………2 Kg
• Chicken………………………………………………….1/2 Kg
• Onion (slices)…………………………………………2 medium
• Tomato (sliced)…………………………………….2 medium
• Oil…………………………………………………………1 cup
• Green chilies (sliced)…………….………………2-3
• Ginger………………………………………………….3-4 pcs
• Red chili powder…………………………………..2 Tbsp
• Salt……………………………………………………….To taste

Instructions

1. Firstly cut spinach and wash it properly with water.Take water in a pot and let the spinach boil in it. After it is boiled let the extra water be poured out and blend spinach in a blender.

2. Take some water (about one and half glass) in a pot and add onion, ginger and tomatoes to it. When it comes to boil, add red chili powder and salt to it. After 5 minutes add chicken with some oil in it and fry for 5-10 minutes. Then add green chilies to it.

3. Then take some oil in a pan and add blended spinach in it and fry well for 5 minutes.

4. Then add this fried spinach to the fried chicken and cook on low flame for 5 minutes.
5. Delicious spinach chicken is ready.

Ingredients

• • Spinach 1 Kg
• • Garlic 9-10 Cloves (medium Size)
• • Ginger 1.5” pc.
• • Onion 1½ medium
• • Tomato 3½ medium
• • Green Chillies 5-6
• • Dry Red Chilli 2
• • Salt to taste
• • Oil
For Marination:
• • Chicken 400g
• • Grated Ginger 1tsp
• • Crushed Garlic 1tsp
• • Garam Masala 1tsp
• • Lemon Juice 1 Tbsp
• • Salt to taste
• • Chopped Green Chilli 1Tbsp

Instructions

1. Clean and cut chicken into 1 inch pieces. If using a whole chicken make diagonal slits into the legs so that it absorbs marinade quickly.

2. In a bowl, add all the ingredients of the marinade along with the chicken. Mix well and set aside for 1 hour.

3. Slice onions. Grate ginger. Finely chop tomatoes and garlic and keep aside.

4. Heat oil in a skillet and add dry red chillies. Sauté for a few seconds and then add onions. Fry till onions turn light brown.

5. Now add ginger, garlic. Sauté for half a minute and add chopped tomatoes and salt. Cook till tomatoes turn mushy.

6. In the meanwhile, clean, wash and chop spinach. Cut green chillies lengthwise and keep aside.

7. After the tomatoes are well cooked, add the marinated chicken and cook covered on a low flame till the chicken pieces are half done.

8. Now add chopped spinach and green chillies to the above Mix well and cook covered on a low flame till the water dries up.

9. Serve hot with chapattis.

Ingredients

• Chicken 50 g
• Cornflour 2 tsp
• Peppercorns 8-10
• Sliced onion ½ medium
• Pepper powder ½ tsp
• Salt to taste
• Soya Sauce ¼ tsp
• Chilli Vinegar to taste

Instructions

1. Pressure cook chicken with peppercorns, sliced onion, salt and 3 cups of water for 15-20 minutes.

2. Strain to separate the solids and the stock. Keep the stock aside and shred the boiled chicken pieces.

3. Bring the stock to boil and add the shredded chicken to it. Bring it to boil again and add pepper powder.

4. Make paste of cornflour in water and add it to the boiling soup with constant stirring. Adjust the seasoning and cook for 2-3 minutes or till it thickens.

5. Add soya sauce and chilli vinegar to the soup and serve.

Ingredients

• • Chicken 1 (16 to 18 pieces)
• • Onions 2 sliced
• • Garlic chopped 8 to 10 cloves
• • Ginger chopped 2 tbsp
• • Green chillies 4 to 6 chopped
• • Salt 1.5 tsp
• • Red chilli powder 1 tbsp
• • Garam Masala 1.5 tsp
• • Kasuri Methi 2 tsp
• • Yogurt 3 to 4 tbsp
• • Tomatoes 4 chopped
• • Oil half cup

Instructions

1. Fry onion in oil till brown.

2. Add chicken to it.

3. Add garlic, tomatoes, salt, garam masala chilli powder and 1 tsp kasuri methi. Add 3 to 4 tbsp yogurt, fry at normal flame for 10 mins. Then cover the beaker and cook for 10 to 15 minutes till chicken is done.

4. Five minutes before the remaining ingredients are added put another 1 tsp of kasuri methi.

5. Lastly add ginger and green chillies.

6. Serve with naan or rice.

Ingredients

• Pasta 500 grams (boiled)
• Oil 2 tbsp
• Mushroom 1 cup (I didn’t use)
• Onion chopped ½ cup
• Spring onion chopped ½ cup
• Chicken breast 500 grams cube shapes
• Corn flour 2 tbsp
• Milk 250 ml
• Tomatoes sliced 4 (I didn’t use)
• Bread crumbs ½ cup
• Cheddar cheese grated 250 grams
• Salt to taste
• Black pepper 2 tbsp
• Garlic paste 1 tbsp
• Mozzarella cheese 250 grams
• Fresh cream 200 ml
• Capsicum chopped ½ cup
• Parsley chopped ½ cup

Instructions

1. Heat 2 tbsp oil in a wok and add garlic paste to it. Sauté for a minute.

2. Next add cube shaped chicken and stir fry till its color turns golden brown.

3. Now add onion, spring onion, parsley, capsicum and fry for 2 to 3 minutes.

4. Now season it by adding salt, black pepper. Next put in the fresh cream and boiled pasta. Mix them all well.

5. Now dissolve corn flour in milk and pour it in.
6. Next melt in the grated mozzarella cheese and sliced mushrooms.

7. Close the flame and put the prepared mixture in baking dish and place on top the tomato slices.

8. In the end sprinkle the bread crumbs.

9. Top it further with yummy grated cheddar cheese.

10. Time to bake in a preheated oven at 200 degrees for roughly 15 minutes. Serve hot once ready