Healthy Omelet

Ingredients

4 Eggs white
2-3 Green chilli chopped
1/2 cup Olive slices
5-6 Brown bread slices
2-3 sticks Chopped spring onion
1/2 tsp Ginger paste
1/2 tsp Black pepper crushed
1/2 tsp Turmeric
1-2 tbsp Olive oil
2-3 tbsp Milk
to taste Salt

Method

In a mixing bowl, mix 1/2 tsp of black pepper crushed, salt, 1/2 tsp of turmeric, 4 egg white, green chilli chopped, 2 to 3 sticks spring onion and 1/2 tsp of ginger paste. Now add 2 to 3 tbsp of lukewarm milk. In a pan, pour 1 to 2 tbsp of olive oil and heat well. Now spread batter on pan and fry it for 2 to 3 minutes. Now pour 2 tbsp of water on edges. When smoke starts to come, switch off the flame and dish it out and serve with brown bread.

Ras Malai

Ingredients

2 cup Powder milk
1 1/2 Kg Fresh milk
1 ounce Khoya
2 Eggs
1 tsp Cardamom powder
1 tsp Baking powder
2 tbsp Self raising flour
2 tbsp Oil
few drops Kewra essence
1/2 cup Almonds and pistachios

Method

Boil the milk in saucepan. Add a few drops of kewra essence and khoya Cook the milk on a low flame. In a mixing bowl add the milk powder, ghee, self raising flour and baking powder. Mix the contents together. Beat the eggs and gradually add them to the flour mixture. Shape the dough into small balls and gently add them to the milk. Cook on a low flame until the dough balls have expanded and risen to the top of the milk.Turn the flame off and chil before serving.

Chicken Shashlik

Ingredients

Boneless chicken  1/2 kg
Capsicum  2
Onion  2
Tomatoes  2
Shashlik sticks  4-6
Tomato ketchup  1/2 cup
Tamarind juice  1/2 cup
Red chili powder 1 tsp
All spice powder 1 tsp
Chaat masala   1 tsp
Garlic powder 1 tsp
Salt  1 tsp
Mustard paste 1 tbsp
Ginger garlic paste   2 tsp
Green chili paste   1/2 tsp
Black pepper   1/2 tsp
Vinegar  2 tbsp
Water   2 tbsp
Oil  4 tbsp

Method

Marinate 1/2 kg boneless chicken with 2 tsp ginger garlic paste, 2 tbsp vinegar,1 tsp red chili powder, 1 tsp all spice powder, 1 tbsp mustard paste, 1/2 tsp salt,1/2 tsp black pepper,2 capsicum,2  onions,2 tomatoes and 1 tsp chaat masala.Now place them on 4-6 shashlik sticks.Heat sizzling platter and place shashlik sticks on them and cook till golden brown.Ina bowl mix 1/2 cup tomato ketchup, 1/2 cup tamarind juice,2 tbsp water, 1 tsp garlic powder, 1/2 tsp green chili paste and 1/2 tsp salt.
Pour the sauce on the shashlik sticks and serve.

Star Nuggets

Ingredients

1/2 Kg Chicken mince
4 Choparize Bread slices
1 1/2 tsp Salt
1 tsp Black pepper
1 tsp Garlic
1/2 tsp Mastard powder
1/2 tsp Paprika powder
1 tbsp Vinegar
1 Egg beaten
as required Bread crumbs

Method

In a bowl mix 1/2 kg chicken mince with 4 slices of chopped bread crumbs, 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp garlic, 1/2 tsp mustard, 1/2 tsp paprika and 1 tbsp vinegar, mix all well make in star shape, dip in 1 beaten egg, coat well in bread crumbs and deep fry in frying pan.

Shish Taouk

Ingredients

2 lbs. boneless, skinless chicken breast
2 tbsp. olive oil
2 cloves garlic- chopped
juice from 1 lemon
1/4 tsp. cumin
1/4 tsp. each salt and pepper
1/2 tsp. cayenne pepper

Method

Mix the oil, lemon juice, spices and garlic in a large bowl. Cut the chicken into cubes. Add the chicken to the bowl, stir to coat the chicken with the marinade. Cover and place in the refrigerator for 3 hours. Turn occasionally. Put the chicken on to skewers and grill over hot charcoal for 10- 15 minutes, turning frequently and basting with marinade. Serve with bread and salad. serves 4.

Chicken Shawarma (Arabian chicken sandwich)

Ingredients

- fresh pita bread
- Whole dill pickle (cut lengthwise)
- French fries
- garlic spread (follow recipe)
   Marinade for chicken
-  2 lb. boneless chicken with (cut)
- 1\2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground green cardamoms
- 3/4 tsp. allspice
   1/2 t. freshly ground black pepper
- 1/4 t. ground cloves
- 1/2 tsp. crushed red chili
- 1 1\2 tsp. salt
- 4 tbsp. fresh lemon juice
- 1tsp. sumac, optional
   Ingredients for garlic sauce:
- 2 whole garlic bulbs
- 1 tsp. salt
- 1 cup corn oil
- 3 tbsp. lemon juice

Method

Wash the chicken pieces pat dry. Place the chicken pieces in a bowl. Mix all the spices with lemon juice to make thick paste. Rub the paste over the chicken pieces thoroughly. Marinate it for 5-6 hours at room temperature over night in the refrigerator.Preheat the oven to 450 degrees. Grease a baking dish with oil, put chicken pieces in skin side down, and bake it for about 20 minutes. Take it out, turn them over and bake for 10-15 more minutes or until the chicken is tender.Remove the skin and shred the chicken with a sharp knife. Put the shredded chicken back in the baking dish. Sprinkle 1 teaspoon of sumac and mix well.
Garlic Spread:Put the garlic and salt in a food processor or chopper and process to a smooth paste. Add oil in a thin stream and process until oil and garlic form a uniform mixture. add lemon juice and process once.
ASSEMBLY:
Take one pita bread, put a thin layer of
garlic spread. Put 4 tablespoons of shredded chicken, a
few slices of pickle and French fries. Roll
it, wrap in paper napkin.

Vegetable Biryani

Ingredients

 - 2 cups basmati rice
- 2 medium onions
- 1\2 cup oil
- 2 cups water
- 2 cups mixed fresh vegetables ( carrots, peas,    beans, peppers and potatoes)
-1 cup yogurt
- 2-3 medium tomatoes, diced
- 6 cardamoms
- 6 cloves
- 1 large cinnamon sticks
-1\2 tsp. turmeric
-1 tsp. garam masala
- 1 tsp. coriander powder
-1/2 tsp. red chili powder
- 3 green chilies, ground
- 1 tsp. garlic paste
- 1 tsp. ginger paste
- 2 bay leaves
- 2 star anise
- 3 tbsp. freshly chopped coriander leaves
- 2 tbsp. mint leaves, chopped
- 3-4 green chilies

Method

Place rice in a colander and wash thoroughly under running cold tap. Soak in plenty of water for about 30 minutes. Thinly slice onions and keep aside.Heat 1\4 cup oil in a large heavy based skillet, add one sliced onion and stir fry for 3-5 minutes, until soft but not brown. Add rice, carefully stir to coat rice with oil. Add water, increase heat to high and bring water to boil, stir occasionally. Lower heat to medium -low, cover and cook until rice are 3\4 cooked, stirring occasionally.Cut vegetables into small and equal sized pieces and place them in cold water. Place yogurt in a small bowl, add all the spices, ginger paste and garlic paste, mix well and keep aside for 30 minutes.Heat 1\4 cup oil in medium skillet, over medium heat. Add bay leaves and star anise fry for few seconds, then add remaining sliced onion and sauté until soft, about 5 minutes.Add vegetables and stir fry for 3-5 minutes. Add yogurt mixture and cook over high heat, until vegetables are tender but still crisp. Season with salt. Pre-heat oven to 400. In a large aluminum baking pan, place 2 inch layer of rice at the bottom, then a layer of vegetable mixture and green chilies, repeating this until vegetables mixture and rice have been used up. Sprinkle with coriander leaves and mint leaves. Cover tightly with aluminum foil and bake for 30 minutes.
Note: Water for cooking basmati is twice the measure of rice. Removing rice off heat after it is three-quarters done should leave some fluid content that will get absorbed in the baking process. Baking allows the flavors to seep in evenly as well as make the rice fluffy.
Serve with a raita and fresh salad.