DAHI KE KEBAB
INGREDIENTS: -

• Hung Curd-190gms
• Roasted chana powder - 5gm
• Salt as per taste
• Black pepper-as per taste
• Vegetable Oil-2 tsp
• Refined flour-5gms
• Chopped green chilli- as per taste
• Jeera powder-2gm
• Chopped Ginger-5gms

Method:-
Mix all the ingredients in a bowl except oil. Kneed it well till smooth dough. Roll out 6 small balls & flatten it slightly. Cook them carefully on a greased hot plate till golden brown both sides. Serve it with ring onions & mint chutney.

Chicken Steak
INGREDIENTS: -

• Chicken breast with neck bone-2nos.
• Refined oil-30gms
• Crushed Black pepper-5gm
• Oregano- 5gm
• Salt- as per taste
• Red wine- 30ml
• Garlic 10 gm
• Mushroom 45gms
• Zucchini- 20gms
• Baby corn-15gms
• Cauliflower- 15gms
• Beans –10gms
• Broccoli- 10gms
• Parsley- 5gms
• Potato whole- 1no
• Tomato whole-1no
• Brown sauce-100gms
• Butter – 20gms
• Cream –10 gms

Method:-
Marinate chicken with salt, pepper, oregano & oil. Grill it on the hot plate both sides & keep it aside.
Prepare sauce- heat some oil in a pan. Add chopped garlic, sauté it. Add sliced mushrooms, pour red wine, cook till reduced. Add brown sauce, salt, pepper & oregano. Cook it for a while. Put the steaks in it & cook it for 2 minutes on slow fire. Finish with cream & butter. Serve with baked potato, grilled tomatoes & roasted vegetables with bread rolls & butter.

Penne Arabiata
Ingredients:-

• Penne-160gms
• Oil- 40ml
• Salt- as per taste
• Tomato-250gm
• Garlic-30gm
• Oregano-10gms
• Basil- 5gms
• Chilli flakes-2gm
• Fresh cream-10ml
• Parmesan cheese-20gm
• Olive oil- 10ml
• Sliced olives- to garnish
• Parsley- 5gm

Method:-
Boil penne with pinch of salt & few drops of oil for 15-20 minutes. Strain & keep aside to cool. Blanch tomatoes, deseed & skin the tomatoes & chop it finely. Take oil in a pan heat it. Add chopped onion & garlic, sauté it. Add chopped tomatoes, salt, pepper & oregano. Cook for 15 minutes. Add the pasta, cook it for 2 minutes. Serve with garlic bread.

Crispy lamb honey chilli
Ingredients:-

• Boneless lamb leg-200gms
• Corn flour- 50gms
• Ajinomoto- 5 gm
• Onion – 30gms
• Capsicum-30gms
• Carrots-30gms
• Spring onion- 15 gms
• Chilli paste- 30gms
• Honey- 20ml
• Tomato ketchup-15gm
• Sugar-5gms
• Ginger- 10gms
• Oil- 20ml

Method:-
Shred lamb. Dust with corn flour and salt. Deep fry till crisp in very hot oil. Take oil in a wok, heat; add chopped ginger, chilli paste, honey, ketchup ajinomoto, sugar & julienne vegetables. Quick stir fry. Add lamb & toss it properly. Serve as a starter.

Thai chicken yellow curry
Ingredients:-

• Chicken breast boneless (cut into cubes)- 150gms
• Broccoli, baby corn mushroom yellow capsicum, Thai ginger, lemon leaf, lemon grass & fresh basil-100gm (Together)
• Yellow curry paste-40gms
• Coconut milk- 25 ml
• Sugar- 3gm

Method:-
Take oil in a pan. Add curry paste, cook on slow fire. Add some stock. Add lemon grass, lemon leaf, & Thai ginger. Add chicken. Cook for 3 minutes. Add remaining vegetables, coconut milk & sugar. Adjust the seasoning. Remove from fire, add fresh basil & serve with steamed rice.