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• Bring a pan of salted water to the boil. Cook 6 of the eggs for 6 minutes.
• Strain and leave to cool for 10 minutes in iced water.
• Then peel.
• Meanwhile, mash potatoes in a large bowl.
• Add parsley, soy sauce and red chili.
• Season with salt and pepper.
• Mix until well combined.
• Shape the potato mixture around the boiled eggs; it could be 1 cm thick.
• Beat egg with a pinch of salt and pepper.
• Now coat the potato covered eggs first in the cornflour, then dip in the egg.
• Then coat with bread crumbs.
• Heat the oil in a deep pan over medium heat.
• Carefully drop the scotch eggs into the hot oil and cook for 3-4 minutes or until crispy and golden.
• Remove from the oil and drain on kitchen paper.Cut them in half or quarters.
• Drizzle some ketchup before serving. Delicious Potato Scotch Eggs are ready to serve. Enjoy!!

Directions

• Take a large pot, melt the butter over medium heat.
• Now add oil and chopped onions, cinnamon stick, peppercorns, and cloves.
• Stir and fry until the onion turns translucent and lightly browned.
• Stir in the garlic and ginger and the dry masala, blending well.
• The aroma coming from your kitchen will be amazing.
• Add chicken. Stir and cook for 15 minutes or until chicken is no longer pink.
• Now add tomato puree and yogurt.
• Cover with a lid and let it simmer on low heat for 40 minutes or until chicken is almost tender and all water dries up.
• Remove the lid and cook on hight heat for few minutes or until oil come on top.
• Now add the chicken stock.
• Bring to the boil, then lower heat and simmer 10 minutes.
• If you’re not in a hurry or for a more intense flavour, let the soup simmer for longer.
• Transfer into a serving bowl.
• Garnish with fresh coriander leaves. Delicious Chicken Shorba is ready to serve. ENJOY!!

• Peel potatoes and cut into strips.
• Place potatoes, chickpea flour, rice flour and cornflour in a large bowl.
• Season with salt, chili powder, cumin and garlic powder.
• Add some water and mix to coat evenly.
• Set aside.
• Heat oil in a deep pan or wok over medium heat.
• Add potatoes in a sprinkled way and fry for 8-10 minutes or until crispy and golden brown.
• Remove from oil and drain the excess oil.
• Sprinkle Chaat masala over it. French Fries Pakora is ready to serve. ENJOY!!

Directions

• Place mince(keema) and fat in a food processor or chopper. Add red onion, papaya paste, garlic, green chillies, ginger, coriander, red chili powder, cumin powder, coriander powder, garam masala powder, black pepper and salt.
• Process until well combined.
• Take it out in a bowl and make kebab’s from the mixture.
• Lightly greased a pan with some oil and place the kebeabs on it.
• Cook on medium heat for 15 minutes or until they are done.
• Set aside.

To Make Gravy

• Heat oil in a wok or pan over medium heat.
• Saute onion and ginger garlic paste for3-4 minutes or until the onions turn light brown.
• Add spices, yogurt and tomatoes and cook on high heat with constant stirring until the tomatoes are cooked.
• Add a splash of water if necessary.
• Now add all the spices and adjust the seasoning according to your taste.
• Add 1/2 cup water and stir well.
• Bring to a boil and add your kebabs and cover the wok.
• Cook on very low heat for 20 minutes or until gravy is well done.
• Take it out in a serving dish.
• Garnish with coriander, green chillies and ginger julienne.
• Delicious Kebab Karahi is ready to serve. ENJOY!!

Directions

• Mash potatoes in a large bowl.
• Add shredded chicken, green coriander, mint and green chili.
• Season with salt, chaat masala, cumin and red chili.
• Mix until well combined.
• Divide bread slices diagonally in two pieces.
• Put prepared potato chicken mixture on the bread slices. Spread evenly.
• Dip in egg.
• Then shallow fry on hot pan for 2 minutes or until crispy frpm both the sides.
• Remove from the pan. Crispy Potato Toast’s are ready to serve. ENJOY 🙂

• Heat 1 tablespoon oil in a wok or pan over medium heat.
• Add chicken and cook for 2 minutes or until crispy.
• Now add onion, green bell pepper, carrot. Season with dried oregano, red chilli, black pepper and salt.
• Cook and stir for 2 minutes then add soy sauce, oyster sauce and chili garlic sauce.
• Remove from the heat. Add cheese and mix well. Let it cool.
• Lay the roll wrappers on a clean work surface.
• Place a teaspoon of the chicken filling at the center of each wrap and fold the pastry to enclose the filling and form a square parcel.
• Seal edges with water.
• Repeat with the remaining wrappers and filling to make 12 parcels.
• Heat oil in a deep wok over medium heat. Deep fry Samosa for 2-3 minutes or until crispy and golden brown.
• Remove from the oil and drain excess oil on kitchen paper.Serve warm with the Tomato Ketchup.

Method

• Heat up oil in a large frying pan over medium high heat.
• Add chicken and stir fry for 1-2 minutes or until crispy.
• Now add all the veggies and stir fry for 1 minutes or until crisp-tender.
• Season with salt and pepper.
• Stir in the mayonnaise, ketchup and soy sauce until well combined.
• Turn the heat off.

To Make Sandwich Stuffing

• Take two bread slices and cut them into round shape with a cutter or a mug.
• Press them to make it thin.
• In a shallow bowl, beat eggs with salt and pepper.
• Press the round part of both slices together and dip in egg then roll in bread crumbs.
• Shallow fry for 2 minutes or until they turn crispy and golden on both sides.
• Remove from the oil and repeat this method with remaining bread slices.
• Now cut bread slices into halves.
• Try open them from between like a pocket and fill it with chicken veggie filling.
• Transfer into a serving platter. Pocket Bread Sandwich is ready to serve. ENJOY!

Directions

• Clean fish properly and pat dry on paper towel or kitchen towels.
• Sprinkle turmeric over the fish fillets and set aside.
• Meanwhile, In a medium bowl, mix together the green chili paste, ginger garlic paste, vinegar, lemon juice, red chili, Dijon mustard, cumin, chaat masala, garam masala powder and salt.
• Rub this marination over the fish fillets.
• Refrigerate for at least 30 minutes to blend flavors.
• When ready to cook, set the fish out of the refrigerator.
• Heat up 1 tablespoon olive oil in a heavy bottomed pan over medium heat.
• Sprinkle rice flour over the marinated fish.
• Mix until well combined. The liquid in the marinade and from the fish should be enough to moisten the rice flour.
• Pan fry the fish on medium low heat in a single layer, flipping midway to brown on both sides. It took me about 4 minutes per sides.
• Remove from the pan and transfer into a serving platter. Tangy Pan Fried Fish is ready to serve.

Method

• Heat a wok or pan until smoking and add the canola oil.
• Now add the chicken and stir-fry for 2 minutes or until crispy. Season with soy sauce and oyster sauce.
• Now add green onions, cabbage, capsicum and carrot.
• Season with salt and pepper.
• Stir fry for 2 minutes until well combined.
• Cool down the Chicken and vegetable mixture.
• Place the 2 tablespoon mixture in one corner of the roll wrappers.
• Fold and roll up tightly.
• Tuck the top edge in and seal it with a little of the beaten egg yolk.
• Repeat with the remaining spring roll wrappers and filling.
• Heat oil in a deep pan over medium heat.
• Carefully put the spring rolls in small batches into the oil.
• Deep-fry for 2 minutes or until they turn crispy and golden-brown.
• Remove with a slotted spoon and drain on kitchen paper.
• Transfer the spring rolls onto a plate. Chicken Vegetable Rolls are ready to serve. ENJOY!!

• Flatten chicken to 1-inch thickness with meat mallet or rolling pin.
• Preheat oven to 180ºC or 400ºF. Lightly coat a baking tray with olive oil cooking spray.
• Now heat oil in a saucepan over medium heat. Sauté onion, garlic and bell pepper in hot oil for 3-5 minutes or until crisp-tender. Now add oregano and basil. Cook and stir for 30 seconds or until oregano is fragrant.
• Stir in the tomatoes and tomato paste. Bring to a boil. Reduce heat to low, Cover the pan and let it simmer for 25 minutes or until done.
• Meanwhile, In a shallow bowl, combine together the panko bread crumbs, Parmesan, oregano, thyme, salt and black pepper.
• Now brush both sides of each chicken breast with Dijon Mustard. Roll each breast into panko mixture then turn to coat evenly.
• Place chicken on the prepared baking tray. Coat surface of chicken with cooking spray. Bake, in the preheated oven, for 20 minutes or until half-done.
• Now top each chicken breast with 2 tablespoon tomato sauce and 2 tablespoon mozzarella cheese. Return chicken to oven and bake 10 minutes more, until cheese is melted and bubbly and crust is golden brown.
• Arrange roasted broccoli on a serving plate and top with remaining tomato sauce and Parmesan Chicken.

Directions

• Mix the wheat flour with salt, water and knead to a smooth dough. Keep it aside for 30 minutes.
• Then make small balls from the dough and keep it aside.

To Make filling

• To the mashed eggs add salt, pepper, chili powder, coriander and little bit of oil. Mix thoroughly.
• Take the dough balls and roll out each ball into a thin disc or a chapati.
• In the middle, place the filling mixture on one round chapati and cover with a another round chapati and seal the edges.
• Now sprinkle a little dry flour on top, then roll the paratha to a thin round shape chapati. Take care it should not break while rolling it out.
• Grease your tawa OR griddle with Ghee (clarified butter) and place the paratha over it and when the base turns slightly golden color, apply Ghee (clarified butter) on the top and turn the paratha on the other side.
• Fry these parathas on both sides, pressing gently and keep turning the paratha until it turns golden brown. Egg Paratha is ready to serve. ENJOY!!

Directions

• In a small bowl, beat eggs until small bubbles appear.
• Heat 1 teaspoon olive oil in a wok over medium-high heat.
• Add eggs and swirl around wok to form a thin omelette.Cook for 1 minute. Turn and cook a further minute.
• Remove to a board and thinly sliced.
• Now add remaining oil, sauté garlic in hot oil for few minutes.
• Now increase heat to high.Add green peas, sweet corns, carrot and cabbage.
• Stir-fry for 2 minutes or until crisp-tender.
• Add green pepper and green onion. Stir fry for few seconds.
• Then add brown rice.
• Season with salt and pepper.
• Stir fry 2-3 minutes or until heated through.
• Add egg and stir to combine.
• Dish it out.Vegetarian Fried Brown Rice is ready to serve. ENJOY!!