Ingredients: • 1/2 cup – Maida/All-purpose flour • 1/2 cup – Wheat flour (atta) • 1/2 tbsp – Pepper powder • 1 tbsp – Cumin seeds • A pinch – Baking soda • Salt – to taste • 1/2 tsp – Sugar • 3 tbsp – Oil • Milk – to knead to a stiff dough (about 1/4 a cup) Method: In a bowl, mix the flour, baking soda, sugar, salt and oil. Add the milk and knead to a stiff dough, till it’s not sticky. Roll the dough to about 2 mms in thickness. Using a cookie cutter, cut into round shapes. Now bring together the remaining scrapings, roll out

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Ingredients: • 1/2 cup – Maida/All-purpose flour • 1/2 cup – Wheat flour (atta) • 1/2 tbsp – Pepper powder • 1 tbsp – Cumin seeds • A pinch – Baking soda • Salt – to taste • 1/2 tsp – Sugar • 3 tbsp – Oil • Milk – to knead to a stiff dough (about 1/4 a cup) Method: In a bowl, mix the flour, baking soda, sugar, salt and oil. Add the milk and knead to a stiff dough, till it’s not sticky. Roll the dough to about 2 mms in thickness. Using a cookie cutter, cut into round shapes. Now bring together the remaining scrapings, roll out

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Posted in Kiddies Corner

Ingredients: • 500 g – lamb chops or Mutton chops • 1 tbsp – Vinegar • 2-3 tbsp – Tomato ketchup or sauce • 1/2 – 1 tsp – black pepper powder • 1 tsp – soy sauce (optional) • 250 g – onions, thinly sliced • Salt • Potato wafers or chips, a handful • 1 tbsp – Ginger Garlic paste • 1/2 tsp – chopped Green chillies Method: In a pressure cooker, heat oil and saute the onions until they turn brown. Add lamb chops, ginger garlic paste, mint leaves, black pepper powder and chopped green chillies. Saute well; add water and pressure cook the chops until they are

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Ingredients: • 500 g – lamb chops or Mutton chops • 1 tbsp – Vinegar • 2-3 tbsp – Tomato ketchup or sauce • 1/2 – 1 tsp – black pepper powder • 1 tsp – soy sauce (optional) • 250 g – onions, thinly sliced • Salt • Potato wafers or chips, a handful • 1 tbsp – Ginger Garlic paste • 1/2 tsp – chopped Green chillies Method: In a pressure cooker, heat oil and saute the onions until they turn brown. Add lamb chops, ginger garlic paste, mint leaves, black pepper powder and chopped green chillies. Saute well; add water and pressure cook the chops until they are

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Posted in Non Vegetarian

Ingredients: • 1/2 kg – Cauliflower • 200g – Tomato • 200g – Onion • 50g – ginger-garlic paste • 2 tbsp – Garam Masala • 1/2 tsp – Turmeric powder • 2 tbsp – Red Chilli powder • 1 tbsp – coriander powder • 150g – Corn flour • 2 small sticks – Cinnamon • 4 – Cloves • 200g – oil for frying • 8 or 10 – Mint leaves • coriander • 1 tbsp – Ghee • salt to taste Method: For Manchurian: Cut the cauliflower into pieces and soak in hot water for 10 minutes and then drain it. Mix corn flour, 1 tablespoon of ginger-garlic paste,

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Ingredients: • 1/2 kg – Cauliflower • 200g – Tomato • 200g – Onion • 50g – ginger-garlic paste • 2 tbsp – Garam Masala • 1/2 tsp – Turmeric powder • 2 tbsp – Red Chilli powder • 1 tbsp – coriander powder • 150g – Corn flour • 2 small sticks – Cinnamon • 4 – Cloves • 200g – oil for frying • 8 or 10 – Mint leaves • coriander • 1 tbsp – Ghee • salt to taste Method: For Manchurian: Cut the cauliflower into pieces and soak in hot water for 10 minutes and then drain it. Mix corn flour, 1 tablespoon of ginger-garlic paste,

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Posted in Vegetarian

Ingredients: Green chickpea – 1.5 cup (250 grams) Boora – 1 cup (150 grams) Refined flour – ¼ cup (3-4 tbsp) Ghee – ½ cup (125 grams) Cashews – 2 tbsp Muskmelon seeds – 2 tbsp Green cardamom – 5-6 Milk – ¼ cup How To Cook? Rinse the hara chana thoroughly and pat them dry. Now place them in mixer jar along with milk and grind finely until paste. Chop the cashews in small chunks and peel the cardamoms and make powder. Heat a pan and add melon seeds to it. Stir constantly and roast until they get puffy and there is slight change in color. When the seeds are

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Ingredients: Green chickpea – 1.5 cup (250 grams) Boora – 1 cup (150 grams) Refined flour – ¼ cup (3-4 tbsp) Ghee – ½ cup (125 grams) Cashews – 2 tbsp Muskmelon seeds – 2 tbsp Green cardamom – 5-6 Milk – ¼ cup How To Cook? Rinse the hara chana thoroughly and pat them dry. Now place them in mixer jar along with milk and grind finely until paste. Chop the cashews in small chunks and peel the cardamoms and make powder. Heat a pan and add melon seeds to it. Stir constantly and roast until they get puffy and there is slight change in color. When the seeds are

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Posted in Desserts

Ingredients : Radish leaves – 300 grams Curd – 1.5 cup (whisked) Chickpea flour – 3/4 cup (100 grams) Oil – 2 tbsp Green coriander – 2 to 3 tbsp (finely chopped) Green chili – 2 (finely chopped) Ginger paste – 1 tsp Asafoetida – 1 pinch Cumin seeds – 1/2 tsp Turmeric powder – 1/2 tsp Red chili powder – 1/2 tsp Salt – 1.5 tsp or to taste Oil – 2 tbsp How to make? Drench the radish  leaves in water and rinse it twice with water thoroughly. Place it over sieve to drain out water. After this, make a bunch from these leaves and chop them down finely.

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Ingredients : Radish leaves – 300 grams Curd – 1.5 cup (whisked) Chickpea flour – 3/4 cup (100 grams) Oil – 2 tbsp Green coriander – 2 to 3 tbsp (finely chopped) Green chili – 2 (finely chopped) Ginger paste – 1 tsp Asafoetida – 1 pinch Cumin seeds – 1/2 tsp Turmeric powder – 1/2 tsp Red chili powder – 1/2 tsp Salt – 1.5 tsp or to taste Oil – 2 tbsp How to make? Drench the radish  leaves in water and rinse it twice with water thoroughly. Place it over sieve to drain out water. After this, make a bunch from these leaves and chop them down finely.

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Posted in Dinner, Lunch

Potato Corn Kati Rolls or can say Potato Corn Frankie is a famous street food of Kolkata. This versatile snack is very healthy and extremely new idea for your kids’ lunch box. This mouth-watering recipe is a good way to use left-over chapattis which is bake first in oil or butter and stuffed with spicy mixture of potato and corn mixture. This delicious versatile snack can be served at any time of the day and even you can serve it in your party as an appetizer. This snack is very simple yet filling and mainly they taste very good! Serve this healthy snack to your family and win their hearts. Ingredients:

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Potato Corn Kati Rolls or can say Potato Corn Frankie is a famous street food of Kolkata. This versatile snack is very healthy and extremely new idea for your kids’ lunch box. This mouth-watering recipe is a good way to use left-over chapattis which is bake first in oil or butter and stuffed with spicy mixture of potato and corn mixture. This delicious versatile snack can be served at any time of the day and even you can serve it in your party as an appetizer. This snack is very simple yet filling and mainly they taste very good! Serve this healthy snack to your family and win their hearts. Ingredients:

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Posted in Appetizers, Breakfast

Ingredients: • 200 gm – mawa (khoya) • 100 gm – Sugar • 1/2 tsp – Cardamom powder • few strands – Saffron • For the stuffing: • 8 tbsp – cashew, Almond and Pistachio powder • 2 tbsp – Sugar • 1 pinch -cardamom, Nutmeg and Saffron paste Method: For the peda: Heat, mawa on a low flame, add sugar to the mawa. When sufficiently thick, add cardamom powder, nutmeg powder and the paste of saffron. Mix well and allow it to cool. Knead the mawa well. Form pedas. For the stuffing: Mix the sugar and water. Boil and prepare a thick syrup. Add the paste of saffron, cardamom powder

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Ingredients: • 200 gm – mawa (khoya) • 100 gm – Sugar • 1/2 tsp – Cardamom powder • few strands – Saffron • For the stuffing: • 8 tbsp – cashew, Almond and Pistachio powder • 2 tbsp – Sugar • 1 pinch -cardamom, Nutmeg and Saffron paste Method: For the peda: Heat, mawa on a low flame, add sugar to the mawa. When sufficiently thick, add cardamom powder, nutmeg powder and the paste of saffron. Mix well and allow it to cool. Knead the mawa well. Form pedas. For the stuffing: Mix the sugar and water. Boil and prepare a thick syrup. Add the paste of saffron, cardamom powder

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Posted in Festive

A classic Rajasthani recipe. In Indian culture halwa is made during the special occasions like Ganesh Chaturthi, Holi, Navratri, Diwali and many others. Moong Dal Halwa is time consuming recipe so you need patience to cook it. But once it’s cooked it is so mouthwatering and you can stop yourself by eating it again and again. You can also make it and store it in refrigerator for 2-3 days. Just heat it and some milk to it and its ready to serve. Let’s make Moong Dal Halwa with this easy recipe. Ingredients: – 3 cups of yellow moong dal (split yellow lentil) – 1 cup sugar – 4 tablespoon cup ghee

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A classic Rajasthani recipe. In Indian culture halwa is made during the special occasions like Ganesh Chaturthi, Holi, Navratri, Diwali and many others. Moong Dal Halwa is time consuming recipe so you need patience to cook it. But once it’s cooked it is so mouthwatering and you can stop yourself by eating it again and again. You can also make it and store it in refrigerator for 2-3 days. Just heat it and some milk to it and its ready to serve. Let’s make Moong Dal Halwa with this easy recipe. Ingredients: – 3 cups of yellow moong dal (split yellow lentil) – 1 cup sugar – 4 tablespoon cup ghee

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Posted in Desserts

Lavingya Patra is a Gujarati Snacks recipe which is cooked with Colocasia leaves rolled in gram flour paste. Lavingya Patra is full of protein, calcium, folic acid and iron. It’s very easy recipe to make at home for snacks for children and also made during the special parties and functions. Garnish Lavingya Parta with dry coconut and serve with mint coconut chutney and enjoy this delicious food. Ingredients: – 10 Colocasia leaves, cut into 4 pieces – For the paste – 1 1/2 cup gram flour (besan) – 1 cup whole wheat flour – 1 cup fresh Yogurt (dahi) – 1 teaspoon turmeric powder – 5 teaspoon sugar – 2 tablespoon

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Lavingya Patra is a Gujarati Snacks recipe which is cooked with Colocasia leaves rolled in gram flour paste. Lavingya Patra is full of protein, calcium, folic acid and iron. It’s very easy recipe to make at home for snacks for children and also made during the special parties and functions. Garnish Lavingya Parta with dry coconut and serve with mint coconut chutney and enjoy this delicious food. Ingredients: – 10 Colocasia leaves, cut into 4 pieces – For the paste – 1 1/2 cup gram flour (besan) – 1 cup whole wheat flour – 1 cup fresh Yogurt (dahi) – 1 teaspoon turmeric powder – 5 teaspoon sugar – 2 tablespoon

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Posted in Dinner

Honey glazed pumpkin is a great dish which can be a part of your starter menu. You can serve it with meat or chicken or fish. Ingredients: – 500 gm pumpkin – wash and out into 1″pieces, of 1/2″ thickness, without peeling – 1 finely sliced onion – 1/2 cup milk – Salt to taste – 1 1/4 teaspoon red chili powder – A pinch turmeric powder – 2 tablespoon lemon juice – 1 tablespoon honey – 2 tablespoon chopped coriander – 8-10 peppercorns – crushed roughly How To Make? 1. In a kadai, add milk and chopped onions. Cook till milk dries. 2. Add salt, turmeric powder red chili powder.

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Honey glazed pumpkin is a great dish which can be a part of your starter menu. You can serve it with meat or chicken or fish. Ingredients: – 500 gm pumpkin – wash and out into 1″pieces, of 1/2″ thickness, without peeling – 1 finely sliced onion – 1/2 cup milk – Salt to taste – 1 1/4 teaspoon red chili powder – A pinch turmeric powder – 2 tablespoon lemon juice – 1 tablespoon honey – 2 tablespoon chopped coriander – 8-10 peppercorns – crushed roughly How To Make? 1. In a kadai, add milk and chopped onions. Cook till milk dries. 2. Add salt, turmeric powder red chili powder.

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Posted in Appetizers

Fresh fruit cup is a pleasing combination of fruits and squashes. You can use all type of seasonal fruits to make it yummier. Ingredients: – 1 and half teacups diced fresh fruit – 2 teacups orange squash – 2 tablespoons powdered sugar (approx.) – 1 teacup lemon squash – 2 teacups grapefruit juice – Crushed ice How to Make? 1. Put the fruit in a large bowl. Add the sugar and chill. 2. Mix the squashes and grapefruit juice with 10 teacups of water in a large jug. 3. Pour over the fruit. 4. Serve in individual glasses with crushed Preparation Time: 20 Minutes Servings: Makes 10 glasses

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Fresh fruit cup is a pleasing combination of fruits and squashes. You can use all type of seasonal fruits to make it yummier. Ingredients: – 1 and half teacups diced fresh fruit – 2 teacups orange squash – 2 tablespoons powdered sugar (approx.) – 1 teacup lemon squash – 2 teacups grapefruit juice – Crushed ice How to Make? 1. Put the fruit in a large bowl. Add the sugar and chill. 2. Mix the squashes and grapefruit juice with 10 teacups of water in a large jug. 3. Pour over the fruit. 4. Serve in individual glasses with crushed Preparation Time: 20 Minutes Servings: Makes 10 glasses

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Posted in Appetizers

Ingredients: • 1/4 cup – butter, melted • 1 cup- Coconut Sugar • 1/3 cup -cold water • 4 -large Egg whites • 1 -large whole Egg • 3 tbsp -canola oil • 1 tsp -vanilla • 1.25 cups -whole Wheat pastry flour • 1/2 cup -unsweetened cocoa powder • 1 tsp -baking powder • 1/4 tsp -ground Cinnamon • 1/8 tsp- salt • 1/8 tsp -Kashmiri chilli powder • 1/3 cup -chopped bittersweet chocolate • 2 tbsp- hot strong coffee (optional) Method: Preheat oven to 350 degrees F. Lightly grease a brownie pan and set aside. In a bowl, add the melted butter. Whisk in the sugar and water. Whisk

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Ingredients: • 1/4 cup – butter, melted • 1 cup- Coconut Sugar • 1/3 cup -cold water • 4 -large Egg whites • 1 -large whole Egg • 3 tbsp -canola oil • 1 tsp -vanilla • 1.25 cups -whole Wheat pastry flour • 1/2 cup -unsweetened cocoa powder • 1 tsp -baking powder • 1/4 tsp -ground Cinnamon • 1/8 tsp- salt • 1/8 tsp -Kashmiri chilli powder • 1/3 cup -chopped bittersweet chocolate • 2 tbsp- hot strong coffee (optional) Method: Preheat oven to 350 degrees F. Lightly grease a brownie pan and set aside. In a bowl, add the melted butter. Whisk in the sugar and water. Whisk

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Posted in Festive

Ingredients: • 1 cup – kulad dal, soaked in plenty of water (lentils) • 1 tsp – Ginger paste • 1 tsp – Garlic paste • 1 tsp – Red Chilli paste • 2 tbsp – oil • 1 cup – water • 1/2 tsp – salt • To garnish: • 3 tbsp – fresh Coriander leaves Method: Heat oil in a pan. Add the prepared pastes and stir-fry until the raw smell is gone. Drain and add the lentils. Cook on medium flame for 5 minutes. Add water and salt. Mix well. Cook, covered for 10-15 minutes, or until the lentils are tender. Garnish with coriander leaves. Serve hot with

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Ingredients: • 1 cup – kulad dal, soaked in plenty of water (lentils) • 1 tsp – Ginger paste • 1 tsp – Garlic paste • 1 tsp – Red Chilli paste • 2 tbsp – oil • 1 cup – water • 1/2 tsp – salt • To garnish: • 3 tbsp – fresh Coriander leaves Method: Heat oil in a pan. Add the prepared pastes and stir-fry until the raw smell is gone. Drain and add the lentils. Cook on medium flame for 5 minutes. Add water and salt. Mix well. Cook, covered for 10-15 minutes, or until the lentils are tender. Garnish with coriander leaves. Serve hot with

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Posted in Vegetarian

Ingredients: • Turmeric powder – 1/4 tsp • Brinjal or Eggplant (small size) – 7 • Channa dal – 25 g • Urad Dal – 25 g • Pepper – 5 g • Coconut – 1 cup • Red Chilli – 5 to 8 (or as per taste) • Tamarind – a marble size of Tamarind (soak it in water before and take the juice from that) or (if it is the paste 1 – 2 tsp) • Oil – As per usage or 50 ml • Mustard to season • Methi seeds – a few • Curry leaves to season • Salt to taste Method: First cut the brinjal in

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Ingredients: • Turmeric powder – 1/4 tsp • Brinjal or Eggplant (small size) – 7 • Channa dal – 25 g • Urad Dal – 25 g • Pepper – 5 g • Coconut – 1 cup • Red Chilli – 5 to 8 (or as per taste) • Tamarind – a marble size of Tamarind (soak it in water before and take the juice from that) or (if it is the paste 1 – 2 tsp) • Oil – As per usage or 50 ml • Mustard to season • Methi seeds – a few • Curry leaves to season • Salt to taste Method: First cut the brinjal in

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Posted in Kiddies Corner

Ingredients: • 1 lb ground beef. • 1.5 cup – Beef stock. • 1/2 lb macaroni. • 1/2 cup – butter. • 1/2 cup – all purpose flour. • 2 cups – milk. • 1/2 cup – plain yogurt. • 1.5 cups – grated kefalotiri cheese. • 2 tbsp – extra virgin Olive oil. • 1 onion, chopped. • 1 Garlic clove, crushed. • 2 tsp – Tomato paste. • 1/2 tsp – ground cinnamon. • 1 tsp – chopped fresh Mint pepper to taste. • salt to taste. Method: Preheat oven to 375 degree F(190C). In a skillet, heat oil. Add onion and garlic and cook until soft. Add beef

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Ingredients: • 1 lb ground beef. • 1.5 cup – Beef stock. • 1/2 lb macaroni. • 1/2 cup – butter. • 1/2 cup – all purpose flour. • 2 cups – milk. • 1/2 cup – plain yogurt. • 1.5 cups – grated kefalotiri cheese. • 2 tbsp – extra virgin Olive oil. • 1 onion, chopped. • 1 Garlic clove, crushed. • 2 tsp – Tomato paste. • 1/2 tsp – ground cinnamon. • 1 tsp – chopped fresh Mint pepper to taste. • salt to taste. Method: Preheat oven to 375 degree F(190C). In a skillet, heat oil. Add onion and garlic and cook until soft. Add beef

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Posted in Non Vegetarian

Ingredients: • Musk melon – 3 cup, peeled and cut into small cubes • Coconut Milk – 3 cup • very thin Beaten Rice (poha) – 2 cup • Jaggery powder – ½ cup Method: Blend half cup melon pieces with half cup coconut milk in a mixer. Add remaining coconut milk and jaggery and stir till dissolved. Add remaining melon pieces. Just before serving, place 2-3 tbsp of beaten rice in each bowl, pour rasayana on top.

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Ingredients: • Musk melon – 3 cup, peeled and cut into small cubes • Coconut Milk – 3 cup • very thin Beaten Rice (poha) – 2 cup • Jaggery powder – ½ cup Method: Blend half cup melon pieces with half cup coconut milk in a mixer. Add remaining coconut milk and jaggery and stir till dissolved. Add remaining melon pieces. Just before serving, place 2-3 tbsp of beaten rice in each bowl, pour rasayana on top.

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Posted in Vegetarian

Ingredients: • 1 kg – Chicken • 1 cup – Chicken stock • 1 cup – beaten Curd • 30 – Almonds (boiled, peeled and ground) • 3 tbsp – Ghee • 1/4tsp – Saffron • 1 tsp – Garam Masala • 1 stick – Cinnamon • 4 – Cloves • 4 – peppercorns • 4 – Cardamom • 4 – Onions • Salt • To grind: • 8 Red Chillies • 2 tbsp – Coriander seeds • 1/2 tsp – Turmeric powder • 6 Cloves – Garlic • 1/2 inch – ginger. Method: Cut the chicken into pieces and boil with a little salt. Slice the onions, fry till brown

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Ingredients: • 1 kg – Chicken • 1 cup – Chicken stock • 1 cup – beaten Curd • 30 – Almonds (boiled, peeled and ground) • 3 tbsp – Ghee • 1/4tsp – Saffron • 1 tsp – Garam Masala • 1 stick – Cinnamon • 4 – Cloves • 4 – peppercorns • 4 – Cardamom • 4 – Onions • Salt • To grind: • 8 Red Chillies • 2 tbsp – Coriander seeds • 1/2 tsp – Turmeric powder • 6 Cloves – Garlic • 1/2 inch – ginger. Method: Cut the chicken into pieces and boil with a little salt. Slice the onions, fry till brown

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Posted in Non Vegetarian

Ingredients: • 2 oranges, peeled and thinly sliced • Juice of 4 medium Oranges • 1 cup – Pineapple chunks • 2 lemons, peeled and thinly sliced • 1.5 liter – Pineapple juice • 3 tbsp – Sugar syrup • 1.5 liter – cold water Method: Put fruit in punch bowl. Add lemon, orange and pineapple juices. Add sugar syrup. Taste to correct sweetness. Add water Chill before serving.

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Ingredients: • 2 oranges, peeled and thinly sliced • Juice of 4 medium Oranges • 1 cup – Pineapple chunks • 2 lemons, peeled and thinly sliced • 1.5 liter – Pineapple juice • 3 tbsp – Sugar syrup • 1.5 liter – cold water Method: Put fruit in punch bowl. Add lemon, orange and pineapple juices. Add sugar syrup. Taste to correct sweetness. Add water Chill before serving.

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Posted in Vegetarian

Ingredients: • 1 cup – Cooked Rice (any variety) • 1/2 cup to 1 cup – Grated Raw Mango (depending upon the sourness of the mango) • 3 – Green chillies • 2/8 tsp – Turmeric powder • Salt to taste • For Seasoning: • 2 tbsp – Oil • 1/2 tsp – Mustard Seeds • 1 tsp – Urad dhal • 1 tsp – Channa dhal • Cashews as required • Peanuts as required • 1/4 tsp – Cumin seeds • 1/8 tsp – Asafoetida / Hing • 3 – Red Chillies (broken) • 1 string – Curry leaves • Cilantro – For Garnishing Method: Cook rice and allow it

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Ingredients: • 1 cup – Cooked Rice (any variety) • 1/2 cup to 1 cup – Grated Raw Mango (depending upon the sourness of the mango) • 3 – Green chillies • 2/8 tsp – Turmeric powder • Salt to taste • For Seasoning: • 2 tbsp – Oil • 1/2 tsp – Mustard Seeds • 1 tsp – Urad dhal • 1 tsp – Channa dhal • Cashews as required • Peanuts as required • 1/4 tsp – Cumin seeds • 1/8 tsp – Asafoetida / Hing • 3 – Red Chillies (broken) • 1 string – Curry leaves • Cilantro – For Garnishing Method: Cook rice and allow it

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Posted in Vegetarian

Ingredients: • 1 kg – chicken, cut into pieces • 2 cups – Chicken stock • 1 – Chicken stock cube • 1 tsp – Ginger paste • 2 tsp – Garlic paste • 3/4 – Green chilli paste • 2 tbsp – Butter • 3/4 flakes – Garlic chopped • salt to taste • 1 packet – spaghetti, cooked and drained • 4 tbsp – mayonnaise • 4 tbsp – Tomato ketchup • 1 tsp – Red Chilli hot sauce • 1 tsp – mixed herbs (thyme, oregano) Method: Boil the chicken with the ginger, garlic, chilli paste and salt and 3 cups of water till almost cooked. Separate stock

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Ingredients: • 1 kg – chicken, cut into pieces • 2 cups – Chicken stock • 1 – Chicken stock cube • 1 tsp – Ginger paste • 2 tsp – Garlic paste • 3/4 – Green chilli paste • 2 tbsp – Butter • 3/4 flakes – Garlic chopped • salt to taste • 1 packet – spaghetti, cooked and drained • 4 tbsp – mayonnaise • 4 tbsp – Tomato ketchup • 1 tsp – Red Chilli hot sauce • 1 tsp – mixed herbs (thyme, oregano) Method: Boil the chicken with the ginger, garlic, chilli paste and salt and 3 cups of water till almost cooked. Separate stock

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Posted in Non Vegetarian