Cocktail Fruit Chaat

2 bananas, sliced 1 large apple, diced 1 kiwi fruit, diced 1 avocado, diced 1 cup pineapple chunks 1 cup mango chunks 4-5 strawberries, diced salt & black pepper to taste 1-2 cups of any fresh fruit juice of your choice, i have added mango, pineapple and orange juice
Directions:

Mix all the given fruits in a serving bowl, seasoned with salt and pepper, then add juice. Mix and serve. Enjoy the yummilicious cocktail chaat

BBQ Chicken and Blue Cheese Pizza

Ingredients

• 
  1 (8-ounce) prebaked thin pizza crust (such as Mama Mary's)
• 1/3 cup barbecue sauce $
• 1 1/2 cups shredded skinless, boneless rotisserie chicken breast $
• 1/2 cup vertically sliced red onion
• 1/2 cup coarsely chopped yellow bell pepper $
• 1/2 cup (2 ounces) crumbled blue cheese $
• 2 plum tomatoes, thinly sliced (about 1/4 pound) $
• 
  
• Preparation

1. 1. Preheat oven to 500°.
2. 2. Place pizza crust on a baking sheet. Spread sauce over the crust, leaving a 1/2-inch border. Top with chicken and remaining ingredients. Bake 10 minutes or until cheese melts and crust is crisp. Cut into 12 wedges.

Aloo Cheese Croquettes

Ingredients

To Be Mixed Into A Cheesy Stuffing2 tbsp grated mozzrella cheese
2 tbsp grated processed cheese
3 tbsp chilli-garlic sauce

Other Ingredients4 cups boiled and mashed potatoes
salt to taste
1/2 tsp freshly ground black pepper powder
1/2 cup plain flour (maida)
3/4 cup bread crumbs for rolling
oil for deep-frying

Method

1. Combine the potatoes salt and pepper in a bowl and mix well.
2. Divide this mixture into 6 equal portions and shape each portion into a small round.
3. Press a little in the center of each round to make a depression. Place 1 tsp of the cheesy filling in the depression and again shape them into cylindrical croquettes.
4. Combine the plain flour with 3/4 cup water and mix well, till no lumps remain.
5. Dip each croquette in the plain flour-water mixture and roll in the bread crumbs till it is evenly coated from all the sides.
6. Heat the oil in a kadhai on a medium flame, and deep-fry the croquettes till they are golden brown in colour from all sides. Drain on an absorbent paper and serve hot.

Chicken Shashlik In Sauce 

Ingredients Of Chicken Shashlik

• 300 gm. chicken in cubes
• 2 capsicum, cut in cubes
• 2 tomatoes, remove seeds and cut in cubes
• 2 onions, cut in cubes
• 1 tbsp. corn flour
• 2 tbsp. garlic and ginger paste
• 2 tbsp. ketchup
• 2 tbsp. chili garlic sauce
• 2 tbsp. Worchester sauce
• 1 tsp. red chili powder
• 1/2 tsp. black pepper powder
• 1/4 tsp. white pepper
• Salt to taste
• Oil as required

For Shashlik Sauce Or Gravy

• 4-5 cloves garlic, chopped
• 1 tbsp. oil
• 1 cup tomato puree
• 2 tbsp. chili garlic sauce
• 1 tsp. crushed red chilies
• 2 tbsp. soya sauce
• 2 tbsp. Worcestershire sauce
• 2 tbsp. tomato ketchup
• Salt to taste
• 1/2 cup chicken stock
• 2 tbsp. corn flour

Marinate chicken with garlic paste, tomato ketchup, chili garlic sauce, Worchester sauce, salt, black and white pepper, chili powder, oil and corn flour. Set it aside for 1 hour.
Take shashlik sticks, Thread onion piece, then chicken cube, capsicum and then chicken again,tomato and then chicken. Put all vegetables and chicken on sticks in this manner.
Now in a pan heat the oil and fry these sticks. Cook covered for 5-6 minutes on low flame.
For Sauce

Heat oil and sauté garlic in it. Add tomato puree, chili garlic sauce, tomato ketchup, red chili flakes, salt, soya sauce, Worcestershire sauce. Cook for 3-4 minutes.
Now add chicken stock. Dissolve corn flour in water and then add it in sauce and cook till it thickens.
Now pour this sauce on sticks and serve it with boiled rice.

Italian Almond Tart

Ingredients:

• 1 rolled-out round of tart dough (see related
    recipe at left)
• 8 Tbs. (1 stick) unsalted butter, at room
    temperature
• 1⁄2 lb. almond paste, cut into 1-inch cubes
• 1⁄4 cup sugar
• 2 eggs
• 1⁄3 cup unbleached all-purpose flour
• 1⁄3 cup raspberry, plum or cherry jam
• 1⁄3 cup sliced almonds

Directions:

Fold the dough round in half and carefully transfer to a 9 1/2-inch tart pan, preferably with a removable bottom. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Trim off any excess dough by gently running a rolling pin across the top of the pan. Press the dough into the sides to extend it slightly above the rim to offset any shrinkage during baking.

Refrigerate or freeze the tart shell until firm, about 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.

Line the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Bake for 20 minutes, then lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Transfer to a wire rack.

Position a rack in the middle of the oven and reduce the heat to 350°F.

In a bowl, using an electric mixer on medium speed or a whisk, beat the butter until smooth. Add the almond paste, one piece at a time, beating until smooth after each addition. While continuing to beat, sprinkle in the sugar. Add the eggs one at a time, beating well after each addition. Stir in the flour.

Spread the jam evenly over the bottom of the partially baked tart shell. Spoon in the almond paste mixture and spread evenly over the jam. Sprinkle the surface evenly with the sliced almonds.

Bake the tart until the filling is golden and the middle is firm to the touch, 35 to 45 minutes. Transfer to a wire rack and let the tart cool completely. If using a tart pan with a removable bottom, let the sides fall away, then slide the tart onto a serving plate. Serve at room temperature.

Hainanese Chicken Rice

INGREDIENTS

• 1 chicken
• 1/4 brown onion
• 2 cloves crushed garlic
• 3cm garlic (smashed & bruised)
• 2 tbsp sesame oil
• 2 tbsp light soya sauce
• Bunch of coriander leaves
• Chopped spring onions
• 1 tbsp vegetable oil
• 4 cups long grain rice (washed & drained)
• Salt & white pepper to taste
• 1 small sliced cucumber
• 1 tomatoes sliced
• 1 head iceberg lettuce (shredded)

For Chilli Ginger Sauce:

6 fresh chopped chillies
5cm fresh green ginger (chopped)
3 cloves garlic (chopped)
Pinch of salt
Dash of white vinegar

Preparing Chilli Ginger Sauce:

In a food processor, grind chillies, ginger and garlic to a rough paste, adding salt and vinegar to taste and also a little chicken stock

DIRECTIONS

1. Remove fat from chicken and keep aside
2. Bring a large pot of water to boil
3. Add the chicken in water with onion, garlic and ginger
4. Boil for about 5 minutes and skim off any scum floating to the top
5. Turn off heat and cover, leave for 30 minutes
6. Remove chicken from pot, rinse with cold water and leave to drain
7. Chop chicken and assemble onto a serving plate
8. Pour the sesame oil and soy sauce over the top
9. Garnish with coriander leaves and spring onions
10. Place in sauce bowls
11. Heat vegetable oil and fry fads of chicken fat to produce liquid chicken fat
12. Remove the residue
13. Put in rice and stir-fry for 3 mins till rice is transparent and well coated in oil
14. Add 6 cups stock and a little salt if wish
15. Cook rice till stock is absorbed
16. Dish out rice on a plate, garnish with slices of cucumber and tomatoes
17. Preparing Stock for Vegetable Soup: Heat remaining stock then add in lettuce
18. Pour hot soup into bowls, serve with Chicken Rice, Hainan Chicken and Chilli Ginger Sauce

Mexican Chicken and Rice 

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 2 tablespoons canola oil
• 1 can (8-3/4 ounces) whole kernel corn, drained
• 1 cup chicken broth
• 1 cup salsa
• 1/2 to 1 teaspoon salt
• 1/2 to 1 teaspoon chili powder, optional
• 1/4 teaspoon pepper
• 1-1/2 cups uncooked Minute® White Rice
• 1/2 to 1 cup shredded cheddar cheese

Directions

1. In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil.
2. Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted

Spicy Chicken and Egg Breakfast Scramble
Serves: 4-6Yield:
4.0
Units: US | Metric
1/2 lb chicken breast, cooked and shredded
tapatio hot sauce
fresh ground pepper
6 large eggs
1/4 cup milk
1/4 onion, diced
1/2 green bell pepper, diced
1 cup Mexican blend cheese, shredded
1/2 teaspoon garlic powder
1/2 teaspoon oregano
cayenne pepper
1/2-1 cup salsa
3 tablespoons butter
Directions:

1
Toss the shredded chicken in a large bowl with Tapatio and about a quarter teaspoon of fresh pepper, set aside.
2
In a large skillet, melt butter and saute green bell pepper and onion on medium heat for 2 or 3 minutes.
3
Transfer chicken to the skillet.
4
In a medium bowl, lightly whisk eggs and milk. Pour into skillet and stir. Add salsa.
5
Allow eggs to cook, stirring occasionally. Before they completely firm up, sprinkle in garlic powder, oregano, cayenne pepper, and a dash of fresh ground pepper.
6
Add cheese to the skillet and allow to melt into the scramble.
7
Serve with warm tortillas and refried beans

The healthiest Banana Cake

The healthiest Banana Cake

Ingredients
1/4 c coconut oil - for good fats
1/4 cup vegetable oil - because too much coconut oil seems to dry out the batter
2 eggs - protein
2 very ripe bananas, mashed
200g plain Greek yoghurt - packed with protein
200g plain or wholemeal flour
1 tsp baking powder
1/4 c caster sugar - optional (my yoghurt is quite strong, and my bananas were a little under ripe so I needed a touch of sugar to balance out the flavor)

How to...
- Preheat your oven to 180 degrees C and grease a round cake pan with oil or butter. I recommend lining the base with baking paper as this does seem to stick a little. 
- Mix all your wet ingredients in a small bowl (oils, eggs, mashed bananas and yogurt)
- In a larger bowl, mix your flour, baking powder and sugar, if you need it.
- Pour your wet mix into your dry mix and stir until combined. You don't want to over mix or it will become tough once cooked. Once you can't see any flour, then you are done.
- Pour your batter into your pre-greased pan and smooth out.
- Bake for approx 30 mins until golden brown and the top bounces back when you gently push with your fingertip.
- Leave to sit in the pan for a few minutes, then flip onto a wire rack to cool completely.

Chicken Thighs Curry with Lime
Ingredients:

8 chicken thighs 3 tablespoons flour 1 tablespoon pepper 2 tablespoons oil 1 red onion, chopped 2 cloves garlic, crushed 1/2-1 cup stock (depending on how much broth you like) 3 teaspoons curry powder (or to taste) 3 dashes hot pepper sauce 1 lime, zest and juice 1/4 cup fresh cilantro 1/3 cup sour cream
Directions:
1) Blend flour and pepper, and dredge thighs in mixture. 2) Brown chicken in oil. 3) Remove chicken to a plate. 4) Add onion, garlic, and flour, and saute. 5) Add broth, curry, and pepper sauce and stir to blend well. 6) Simmer mixture for 2 minutes, then bring to a boil and add chicken, lime zest and lime juice. 7) Cook until chicken is cooked through. 8) Add cilantro and sour cream just before serving. Note: You can skip sour cream if not available or can add 1/2 amount of fresh thick cream.

Easy Cherry Cake

1 (18 ounce) box white cake mix
1/3 cup vegetable oil
4 egg whites (or 3, per cake mix directions)
1 1/4 cups water (*see directions)
1 (8 ounce) jar maraschino cherries

Directions:

1
Preheat oven to 350.
2
Grease or Spray bottom of two 8 or 9 inch cake pans.
3
*Drain juice from cherries and add water to make 1 1/4 cups.
4
Chop cherries in half.
5
Beat cake mix, cherry juice/water, oil, egg whites and cherries in large bowl on low speed 30 seconds; beat on medium speed 1 1/2 minutes
6
Pour into pans.
7
Bake 30- 35 minutes or until toothpick inserted in center comes out clean.
8
Cool 10 minutes in pans.
9
Run knife around sides of pans before removing.
10
Cool completely before frosting.
11
A White Mountain icing is very good.

Yogurt-Marinated Grilled Chicken

INGREDIENTS

• 8 skinless, boneless chicken breasts (about 3 pounds)
• 2 cups plain whole-milk yogurt
• 1 cup coarsely chopped fresh cilantro leaves and stems
• 1/2 large onion, coarsely chopped
• 1/3 cup olive oil plus more for brushing
• 6 garlic cloves, coarsely chopped
• 1 tablespoon fresh lime juice
• 1 tablespoon garam masala
• 2 teaspoons kosher salt plus more for seasoning
• 1 teaspoon freshly ground black pepper
• 1 2'piece fresh ginger, peeled and chopped

PREPARATION

View Step-by-Step Directions

• Working with one chicken breast at a time, put chicken between 2 sheets of waxed paper and pound to 1/2" thickness. Transfer chicken breasts to a resealable plastic bag.
• Combine the remaining ingredients in a food processor and blend until smooth. Pour yogurt mixture over chicken, seal bag, and turn to coat. Marinate chicken in the refrigerator for at least 3 hours or overnight.
• Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grates with oil. Scrape excess marinade off chicken; season with salt. Grill chicken, turning once, until browned and cooked through, 3-4 minutes per side.

Easy Mango Custard 

Ingredients:

• 2 ripe fresh mangoes (see this link for buying/cutting tips)
• 1 cup coconut milk, regular or lite
• 2.5 level Tbsp. cornstarch
• 2-3 Tbsp. white sugar
• 3 egg yolks
• optional garnish: fresh mint leaves

Preparation:

1. Slice up mango into cubes (include flesh around stones). Set aside 3-4 Tbsp. for serving, and place the rest in a blender, food processor or large chopper (you want about 1 cup). Add 2 to 3 Tbsp. sugar and process 10 to 20 seconds to create a smooth mango puree. Leave this in your blender/processor.
2. Pour one-quarter cup of the coonut milk into a mug or small bowl. Add the cornstarch and stir rapidly with a fork or whisk to dissolve. Add this mixture - plus egg yolks - to the mango puree in your blender/processor. Blitz for 10 seconds. Set aside.
3. Pour remaining coconut milk (3/4 cup) into a pot over medium heat. Bring to a light boil, stirring continually until small bubbles form around the outside and surface is lightly steaming. Pour this hot coconut milk into your blender/food processer (over the mango/egg mixture). Immediately blitz to combine, 5 to 10 seconds.
4. To finish the custard, pour all of this back into your pot and switch heat on medium-high. Stir continuously and reduce heat to medium as it thickens, 7 to 10 minutes. Meanwhile, taste-test for sweetness, adding a little more sugar if desired.
5. When thickened to your liking, pour or scoop into serving dishes or glasses. Refrigerate until cold. To serve, distribute reserved cubes of fresh mango over the tops of the custard. Add sprigs of fresh mint if desired, and ENJOY!

Peach Martini

Ingredients
2 ounces vanilla vodka
1 -ounce peach schnapps
2 ounces peach nectar
1/2 -ounce fresh lime juice
Ice cubes
Peach slice, for garnish

Directions
In a cocktail shaker mix all the ingredients along with the ice. Shake well and pour into a chilled martini glass.

Garnish with a peach slice.

Chocolate and vanilla pinwheel biscuits

Ingredients

Makes: 4 dozen biscuits

• 190g plain flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 110g butter, softened
• 100g caster sugar

• 1 egg yolk
• 3 tablespoons milk
• 1/2 teaspoon vanilla extract
• 170g plain chocolate chips, melted

• Method

  Prep:30min  ›  Cook:5min  ›  Extra time:1hr chilling  ›  Ready in:1hr35min 

  1. Sift together the flour, baking powder and salt.
  2. Cream together the butter and the sugar, then beat in the egg yolk, milk and vanilla. Add the flour mixture. Mix to combine.
  3. Divide dough into two parts. Leave one to the side (this is the vanilla part). Add the melted chocolate to the other half, and stir well till combined. (Melt in microwave or over simmering water in double boiler being very careful not to scorch or burn). Chill both halves of the dough for easier rolling.
  4. Roll out the black and white sections separately, each between two sheets of greaseproof paper. Roll into rectangles 5mm thick. Place the layers on top of each other, with one sheet of greaseproof paper still at the bottom. Using the paper to help you, firmly roll together lengthways, as you would a swiss roll. Wrap in cling film and chill dough for up to one hour.
  5. Preheat oven to 200 C / Gas 6.
  6. Unwrap and slice chilled dough to about 3mm thick rounds. Place on an ungreased baking tray.
  7. Bake for 5 to 7 minutes. Remove and cool on a wire rack.