Ingredients

• 12 oz dried fettuccine
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 12oz can non-fat evaporated milk
• 8 oz light cream cheese (neufchatel cheese)
• 1/3 cup grated parmigiano reggiano
• 1/2 tsp Italian seasoning
• Salt
• Pepper

Instructions

1. Ingredients

2. Add fettuccine to a pot of salted boiling water. Cook until al dente, according to the directions on the package (about 11 minutes). Reserve about 1/2 cup of pasta to water.

3. Heat a 2 quart sauce pan over medium heat. Add butter and melt.

4. Add minced garlic and cook until fragrant, about 1-2 minutes.

5. Add flour and stir until combined with butter to create a roux. Cook until blonde in color, about 1 minute.

6. Add evaporated milk. Turn heat to medium high and simmer until thickened, about 5-7 minutes. It should coat the back of a wooden spoon and stay separated when you slide through with your finger.

7. Reduce heat to low and stir in cream cheese. Stir constantly until the cream cheese is melted and the sauce is smooth, about 2 minutes.

8. Add parmigiano reggiano and Italian seasoning. Season with salt and pepper, to taste. Stir to combine.

9. Once the fettuccine is cooked and sauce is finished, add the pasta to the sauce. Toss together over low heat until the pasta is well coated. Slowly add pasta water to thin the sauce, if needed.

10. Serve Immediately

Ingredients

• 1 lb firm white fish, such as tilapia or mahi mahi
• 2 cups panko breadcrumbs
• 2 large eggs, beaten
• ½ cup all-purpose flour
• Cooking spray
• ¼ cup plain yogurt
• ¼ cup light mayonnaise
• 3 limes, juiced
• ¼ cup minced cilantro
• Pinch of smoked paprika
• 12 small flour or corn tortillas
• Salt
• Black pepper
• Diced tomatoes, for serving
• Shredded cabbage, for serving

Instructions

1. Ingredients

2. Preheat oven to 425 degrees.
3. Cut fish into 3 x 1 inch rectangles. Think the size of a fish stick. Season liberally with salt and pepper.

4. Dredge fish piece in flour. Tap the fish to remove any excess flour.

5. Toss fish in eggs to coat.

6. Toss fish in breadcrumbs to coat.

7. Spray a parchment or foil lined baking sheet with cooking spray. Lay fish out in a single layer.

8. Wrap tortillas in aluminum foil. Place fish and tortilla pack into the oven.

9. After 7-8 minutes, use tongs to flip the fish once.

10. Cook fish for another 7-8 minutes until the fish is cooked and coating is brown. You can also finish in the broiler for the last minute to get an extra crispy exterior. Once fish is done, remove the tortilla pack as well.

11. While the fish cooks, make the sauce. Whisk together the yogurt, mayonnaise, lime juice, cilantro, and paprika. Season with salt and pepper to taste.

12. To assemble the taco, lie out a tortilla and add 2-3 pieces of fish. Add sauce, tomatoes, and cabbage. Serve immediately.

Ingredients

• Chicken mince 1kg
• Shan Seekh kabab masala 1 packet
• Ginger garlic paste 1tbsp
• Green chilies 6 (grind it)
• Oil ½ cup
For Paratha
• Whole white flour ½ kg
• Red flour for coating
• Salt 1/2tsp
• Water as required
• Oil for frying

Instructions

1. Put white floor in a bowl, add salt in it and with the help of water make dough. Then cover the bowl and keep it for 30 minutes then make medium size balls.

2. Flatten it and dust it with Red flour. Then roll it in a circle with the help of rolling pin.

3. Fry it on Tava/ skillet. Use oil for frying and fry till golden brown.

4. Take mince, add Shan seekh kabab masala, ginger garlic paste and green chillies. Marinate it for at least 1 hour.

5. Put oil in a pan/ pot and fry the mixture of mince for 10 minutes. Add water and cook it for 20 minutes or until it is done (cover the led).

6. Take a Paratha, spread filling, and make a roll. Serve and enjoy with onion slices and chutney.

Ingredients

• Okra 500 grams
• Oil 1/4 cup
• Onion 1 (chopped)
• Tomatoes 1 (chopped)
• Garlic paste 1 tsp
• Turmeric powder 1/2 tsp
• Red Chilli powder 1 tsp
• Coriander powder 1/2 tsp
• Salt 1 tsp
• Yogurt 1/2 cup
• Green chillies 3 to 4
• Coriander Leaves 1/4 cup

Instructions

1. Soak the okra in water for 30 minutes. Dry it and cut them into slices.

2. Put out in a pan, fry the okra. When we fry okra it loses its stickiness, let it do so and fry for 6 to 8 minutes. Then take it out in a strainer.

3. In the same oil fry onion till golden brown then add tomatoes with the masala garlic paste, turmeric powder, red chilli powder coriander powder and salt.

4. Keep on mixing on low flame till the tomatoes are fully blended and skin is not visible. It may take 15 minutes. The masala formed will start losing oil.

5. Now add beaten yoghurt, 1 sliced green chillies and 3 whole green chillies . Mix and let it cook on low flame.

6. Add fried bhindi in and mix it well.

7. Add water as you require.

8. Garnish with coriander leaves.

9. Serve.

Ingredients

• Yellow split chickpeas (chana dal) 1 cup soak 3 to 4 hours
• Whole red chillies crushed 1 tbsp.
• Cumin seeds 1 tbsp
• Onions 2 small ( cut in rings)
• Fresh ginger 2inch piece
• Fresh garlic 6 cloves
• Potatoes 4 large (peeled, boiled and mashed)
• Mix spice powder 1 tsp (garam masala powder)
• Chat masala 1 tsp
• Salt 1 tsp
• Mango powder 1 tsp (amchoor powder)
• Buns round or pav baji buns as required
• Eggs 2 beaten
• Onions 1 medium sliced
• CHUTNEY
• Mint leaves 1 cup
• Corinder leaves 1 cup
• Tamarind pulp 1/4 cup
• Salt to taste ( 1 tsp)
• Green chilies 2 -3
• Sugar 2 tsp
• Chat masala 2 tsp
• Yogurt 1 cup

Instructions

1. Soak split chickpeas in water for 3 to 4 hours.

2. Peel and cut the potatoes into chunks. Boil them and once water dries mash them.

3. In a separate pan add split chickpeas, onion, fresh ginger, fresh garlic, cumin seed & water 4 cups, when it comes to a boil cover and cook till all the liquid dries. Chickpeas should retain its shape.

4. Then let the dal mixture cool a bit and grind it adding salt and mix spice powder.

5. Then add the mashed potatoes to the dal mixture, add crushed red chilli, mango powder and chat masala to it and mix well.

6. Next beat the eggs and make the round shape pattie of the dal mix. Shallow fry them.

7. Prepare chutney by blending all the chutney ingredients except for yogurt. Once the green paste of chutney is blended add it to the beaten yogurt and mix to form chutney.

8. Heat a pan and toast the buns with very little oil.
9. Assemble the burgers, first spread the chutney on the bun then place the kabab on it apply chutney on it, keep onion rings then cover it with the bun.

10. Serve it with chutney.

Ingredients

• All purpose flour 2 cups
• Oil I tbsp. for making dough and 1 tbsp. to polish the dough
• Baking Soda 1/2 tsp
• Sugar 1 tsp
• Salt 1/2 tsp
• Yogurt 1/4 cup

Instructions

1. Gather all the ingredients in a bowl.

2. Form a dough using warm water, once the dough is ready apply some oil to give some shine then cover and leave aside for 2 hours.

3. Make a round ball and press to roll the dough into a round shape with the help of rolling pin. Use all purpose flour if the dough is sticky enough to stick on the rolling surface.

4. Wet the front surface with your hand.

5. Put the wet surface on tawa. Wait till you see bumps on naan.

6. Upside down the tawa on the flame. Keep on watching as high flame would darken the front side. Move the tawa in circular direction for even output.

7. Turnover the tawa remove the naan and serve.

Ingredients

• Beef Mince ½ kg
• Ginger garlic paste 1 tbsp
• Onion 1 large raw and sliced
• Hard buns 2 (remove hard part and then soak bread in water)
• Gram flour ½ cup roasted
• Allspice 1 tsp heaped
• Brown onion 2 tbsp
• Coriander seeds 1 tbsp roasted and ground
• Cumin seeds 1 tsp roasted and ground
• Button red chilies 8 roasted and grounded
• Boti tikka macula 1 tbsp heaped
• Salt 1 tsp
• Egg 1
• Chopped coriander 2 tbsp
• Mint leaves chopped 1 tbsp.
• Coal for dum

Instructions

1. Brown the onions

2. Gather Ingredients

3. Grind mince with ginger garlic paste and raw onion.

4. Add to it soaked and squeezed bread, gram flour, and brown onion tikka boti masala, roasted and grinded cumin, coriander, and button red chilies and salt, mix all well add coriander leaves, mint leaves, allspice, give dum of coal add egg, mix well, keep in fridge for 2 hours,

5. Make into seekh kabab shape and shallow fry.

6. Serve with paratha and chatni.