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

Chicken Filling
• 1 kg boneless chicken, small cubes
• 3 to 4 tbsp. oil
• 4 to 5 tbsp. finely chopped onion
• 2 tsp. garlic paste
• 1 tsp. salt
• 2 tsp. black pepper
• 1 tsp. oregano
• 2 tbsp. flour
• 200 ml. cream
Cheese Sauce
• 6 tbsp. butter
• 4 tbsp. flour
• 1/2 to 1 tsp. salt
• 1/2 to 1 tsp. white pepper
• 3 cup milk
• 1 cup water
• 1 cup cheddar cheese shreded
Tomato Sauce
• 2 tbsp. oil
• 2 tbsp. chopped onion
• 1 tsp. garlic paste
• 6 tbsp. tomato paste
• 1 tsp. salt
• 2.5 tsp. crushed red pepper
• 1 tsp. oregano
• 2 tbsp. sugar
• 1 cup water
Lasagna
• 6 lasagna sheets, boiled
• 1 capsicum, cut in stripes
• 1 cup cheddar cheese shredded

Instructions

Chicken Filling
1. Cut chicken in cubes and leaves aside.

2. Heat oil in a pot, add onion and fry till light brown. Add garlic paste and fry for a minute. Next add chicken, season with salt, pepper, oregano and flour. Pour about a cup of water, cover the pot and let it cook till chicken is tender. Stir in cream and close the stove after a minute.

Tomato sauce
3. Fry onion in oil till transparent, add garlic paste and mix for a minute. Season with chilli flakes and salt. Pour in a cup of water and stir in tomato paste. Once boil comes lower the flame and let it simmer for a while.

Cheese Sauce
4. Heat butter in a pan, mix in flour and cook at low flame for 2 minutes. Close the flame and pour in milk stirring simultaneously. Now restart the flame and cook at low flame stirring continuously till the sauce thickens. Now add in water to lighten the sauce consistency. Season with salt and white pepper. Now close the flame and mix in cheddar cheese immediately so that it mixes in well.

Preparing the dish
5. Boil lasagna strips and drain. Apply oil to avoid dryness.

6. Place boiled lasagna strips at the bottom.

7. Put on it the chicken filling, capsicum strips,

8. tomato paste.

9. Then again place lasagna strips and repeat the fillings.

10. Lastly cover the top with shredded cheese.

11. Now Grill for 5 to10 minutes till cheese melts.