Chicken - 1kg (dressed)
Curd - 1kg
Ginger garlic paste - 2 tbsps
Cloves - 5-6
Lemon juice - 2 lemons
Salt, pepper, cumin powder - to taste
Ginger pieces - cut thin and long for garnishing
Onio

Clean the chicken well and put it in a big bowl.
Mix the lemon juice, salt and pepper with the curd.
Now dip the chicken pieces in the mixture to marinate for 1 hour.
After an hour put 1 tspn oil in a cooking pan and heat it.

Basmati Rice - 2cups
Sunflower oil - 3tbs
Finely sliced onion - 1no
Finely chopped shallots - 3nos
Crushed garlic - 1clove
Grated ginger - 1tsp
Cayenne - 1/2tsp
Trimmed okra (ladies finger) - 2cups

1. Heat oil in a pan and fry onions till golden brown.

2. Remove and drain on paper towels.

3. Reduce heat and cook shallots in the remaining oil until soft. Add garlic and ginger and sauté well. Stir in the rice, cayenne and okra.

Besan (Chick Pea Flour) - 2 cups
Turmeric powder - a pinch
Citric acid - 1tsp
Sugar - 2 tsp
Salt - 1tsp or as needed
Water - 1 1/4 cup
Soda -1/2 tsp dissolved in 1/2 cup water
Eno - 1tsp

1. Mix all the ingredients except eno and citric acid till light and fluffy. Grease a flat plan with a little oil.

2. Boil 2 glasses of water in a pressure cooker.

3. Add the eno and citric acid to the rest of the ingredients. This will form a thick batter.

1. 1/4 cup KRAFT 100% Grated Parmesan Cheese
2. 2 teaspoons chili powder
3. 6 small boneless skinless chicken breast halves

1. Mix cheese and chili powder in pie plate. Add chicken; turn to evenly coat all sides.

2. Place chicken in a shallow baking dish.

3. Bake at 400 degrees F for 20 to 25 minutes or until chicken is cooked through.

1. 3/4 cup fresh lemon juice
2. 3/4 cup dry white wine
3. 6 tablespoons olive oil
4. 4 1/2 tablespoons California chili powder
5. 9 garlic cloves, chopped
6. 3 shallots, chopped
7. 2 tablespoons soy sauce

1. Puree first 9 ingredients in blender until smooth. Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2-inch thickness. Place chicken in 13x9x2-inch glass baking dish. Pour marinade over and turn to coat. Cover and refrigerate overnight.

3 potatoes boiled but firm
1 bunch spring onion chopped into 1" pieces
1 teaspoon ginger finely chopped
1 teaspoon garlic finely chopped
1/2 teaspoon red chilli finely chopped (fresh or dried)
1/2 teaspoon sugar

1. Mix the cornflour and water. Keep aside.

2. Peel and chop the potatoes into long thick chunks.

3. Heat oil in a pan, add some potatoes at a time.

4. Fry till light golden brown. Finish all potatoes similarly. Keep aside. Remove half the oil.

1 packet ribbon pasta
2 tablespoons plain or wheat flour
1 can sweet corn cream style
1 teaspoon chilly garlic sauce
1 teaspoon worcestershire sauce
1 teaspoon soya sauce
1 carrot,finely chopped

1. Boil pasta.

2. Dry roast plain or wheat flour, till aroma exudes, over slow flame. Keep aside.

3. Empty contents of can sweet corn cream style into a nonstick pan.

4. Add cooled flour, chilli garlic sauce, soya sauce, Worcestershire sauce.

1 lb mushrooms(sliced)
1 carrot(grated)
1 onion(chopped)
1 green bell pepper(chopped)
1/2 cup stock
1 tablespoon dark soya sauce
1 tablespoon dijon mustard
1 tablespoon cornstarch
a pinch black pepper

1. Saute the vegetables in the stock till they are soft.

2. Add the soya sauce, dijon mustard,corn starch, and black pepper.

3. Mix well until the sauce is thickened.

4. Serve hot over baked potatoes.

1 cup black grams
1/2 cup bengal grams
1/4 cup kidney beans
1 inch ginger 1 inch
2-3 green chilli
4 tablespoons butter
2 tablespoons cream
3 finely chopped tomatoes
2 finely chopped onions

1. Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours .

2. Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to 'medium' and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste.

1 cup Chick peas (kabuli chana)
1 Onion
1 Tomato
1 Green chilli
4-5 Garlic
An inch Ginger
2-3 Bay leaves
1 teaspoon Red chilli powder
1/2 teaspoon Turmeric Powder
1 teaspoon Coriander powder

1. Soak chick peas in water for overnight.

2. Take a small piece of white cloth. Place some tea leaves in the centre, gather the cloth and seal its mouth so that tea leaves don't fall out. Keep this in the pressure cooker along with chick peas. Pressure cook until tender. Tea adds brown color to the chick peas.