Tandoori chicken

Ingredients:

• 1 - Chicken
• 3 Tablespoon - Chilly powder
• 1 tablespoon - Coriander powder
• 2 pinch - Cumin seed
• 2 pinch - Mustard
• 1 piece - Ginger
• 10 cloves - Garlic
• 4 - Cardamom
• 1 cup - Curd
• 1 - Lime
• 1 table spoon - Butter
• 1/4 bottle - Oil
• Salt to taste

Method:

• Clean and cut the chicken into pieces
• Grind garlic, ginger, cumin seed, mustard and cardamom with little water
• Then mix it with chilly powder, coriander powder, salt, curd and lime juice
• Mix the paste with chicken,cover and keep for 8 hrs
• Heat the butter in a pan put the chicken pieces on the pan
• Pour oil over it and fry till golden brown

Chop Suey

Ingredients:

• 100g - Cabbage
• 100g - Beans
• 100g - Carrot
• 100g - Leeks
• 100g - Boiled corn
• 100g - Green peas
• 100g - Purple cabbage
• 1 - Onion
• 3 cloves - Garlic
• 1 Tablespoon - Corn flour
• 2 Tablespoon - Soy sauce
• 1/2 - Soup cube
• Pinch - Cumin seeds
• 1 Tablespoon - Tomato sauce
• 1 Tablespoon - Oil
• Salt to taste

Method:

• Clean and cut the vegetables
• Soak corn and green peas for 6 hrs and boil it
• Heat the oil in a pan add vegetables and cumin seeds
• Fry for few minutes then add other ingredients one by one, mix well
• Finally add corn and green peas with 1 cup of water cover the pan for 2 minutes
• After that open the lid and stir for 3 minutes in low fire
• Remove from the stove and garnish with mint / coriander leaves

Egg Coffee

Ingredient:

• 1 - Egg
• 3 Tea spoon - Sugar
• 1 Tea spoon - Coffee
• 1 cup - Hot water

Method:

• Beat the egg
• Mix coffee and sugar with hot water
• Then add beaten egg and mix well
• Serve hot

(1 serve )

Lasi

Ingredient:

• 4 cup - Curd
• 200g - Sugar
• 1tea spoon - Vanilla
• 4 drops - coloring

Method:

• Beat curd and sugar till sugar melting
• Add color and vanilla beat again
• Refrigerate and serve

( 4 Serves)

Chicken soup with potato

Ingredient:

• 100g - Potato
• 100g - Green peas
• 250g - Chicken
• 4 1/2 cup - Water
• 1 cup - Coconut milk
• Salt and pepper to taste

Method:

• Soak green peas for 6 Hrs then grind with 3/4 cup of water
• Boil potatoes and cut into small pieces and grind with 3/4 cup of water
• Boil chicken with 3 cups of water and cut it into a pieces
• Mix chicken, peas, potato with chicken stock and heat it
• When its boiling add milk, salt and pepper
• Then take off from fire and serve hot
• (4 - 5 Serve)

Vegetable soup

Ingredients:

• 100g - Potato
• 100g - Carrot
• 100g -Cabbage
• 100g -Leeks
• 100g -Tomato
• 100g -Dhall
• 10 - Curry leaves
• 5 - Garlic
• 1 - Lime
• 12 cups - Water
• 2 - Soup cube (if necessary)
• Salt to taste
• Pepper to taste

Method:

• Clean and cut the vegetables into small pieces
• Put  dhall and curry leaves into boiling water
• Add all vegetables when the dhall is half done
• Add soup cube and salt cook for five minutes
• Add pepper and lime serve hot
• (If you like grind and stain the vegetable)

(8 - 10 Serves)

French puri

Ingredients:

• 250g - Potato
• 1 cup - Milk
• 25g - Butter
• 25g - cheese
• Salt to taste
• Pepper to taste

Method:

• Boil and cut the potato into small pieces
• Grind with milk in a mixture
• Then heat it in a pan while adding excess ingredients
• When it becomes thicker remove from fire
• Eat with bread , roasted chicken, steamed vegetables

(2 serves)

Victoria sandwich

Ingredient:

• 125g - Margarine
• 125g - Powdered sugar
• 2 - Egg
• 125g - flour
• 1 table spoon - coco powder
• 3table spoon - jam

Method:

• Sieve flour with coco powder for 5 times
• Beat margarine and sugar
• Add egg and beat again
• Beat while adding the flour little by little
• Pour in a tray which spread by butter
• Bake it for 345'F for 30- 40 minutes
• Then cut throw the middle apply jam for one side and cover with other one
• Cut into pieces and serve it

(15-20 Pieces)

Brinjal curry

Ingredient:

• 500g - Egg plant/ brinjal
• 2 Teaspoon - Maldive fish
• 2 Teaspoon - Grounded chilly
• 1 - Onion
• 1/4 Teaspoon - Mustard
• 5 - Curry leaves
• Oil required amount
• 10 - Cashew nut
• Salt

Method:

• Cut the egg plant and fry it oil
• Heat one tablespoon of oil and fry mustard, curry leaves and onion
• Add salt, chili and maldive fish then stir well
• Add egg plant and mix well
• Add cashew nut, mix well and remove from pan
• Serve with rice

(6 - 7 Serves)

Vegetable salad with soup

Ingredients:

• 100g - Cabbage
• 50g - Carrot
• 50g - Beans
• 50g - Leeks
• 50g - Pumpkin
• 50g - Green leaves
• 100g - Chicken / Fish (if like)
• 1/4 teaspoon - Cumin seeds
• 2 Clove - Garlic
• 1/2 teaspoon - Chili powder
• 1/2 - Soup cube
• 500 ml - Water
• 1/2 teaspoon - lime
• Salt and pepper to taste
  
  

Method:

• Boil the water in a pot
• If you adding Chicken / Fish add it in boiled water
• Add cumin seed, salt, Chili powder and Soup cube
• When chicken cooked then add all vegetables
• Cook for on minute
• Finally add grounded pepper, garlic and lime
• Then stain the soup
• Garnish and serve the soup and salad

(For more taste add small amount of grams, corn or green peas.)

Measuring table

1. 3 Pinch - 1 Teaspoon
2. 1 level vanilla bottle cap - 1 level tablespoon
3. 2 level teaspoon - 1 level tablespoon
4. 4 level teaspoon - 1 tablespoon full
5. 2 teaspoon full - 1 tablespoon full
6. 20 tablespoon water - 1 tumbler
7. 32 tablespoon water - 1 hind
8. 1 1/2 tumbler water - 1 hind
9. 2 tumbler water - 1/2 bottle
10. 7 dessert spoon water - 1 tumbler
11. 1 tumbler - 1 cup / 225ml / 1/4 bottle

• 100g - 5 tablespoon full sugar
• 100g - 5 tablespoon full flour
• 100g - 6 tablespoon full of roasted rice flour
• 100g - 3 tablespoon full table salt
• 100g - 6 tablespoon full milk powder