• 4 Chicken Thighs (chopped)
• 1 tsp Soya Sauce
• 1 small Onion (finely chopped)
• 2 tbsp Corn Flour
• 1/4 cup All Purpose Flour
• 8 Garlic Pods (finely chopped)
• 8 Green Chillies (finely chopped)
• 4 tsp Refined Oil
• Salt to taste
• 1 tsp Tomato Ketchup (optional)
How to make Chicken Manchurian:
•    Smear salt and marinate chicken for an hour.
•    Make a batter of all purpose flour and cornflour in a bowl. Soak the chicken pieces into it.
•    Deep fry the chicken pieces and keep them aside.
•    Heat oil in a pan and add garlic, onion and green chillies and fry till brown and crispy.
•    Now add chilli powder, salt to taste, deep-fried chicken pieces, tomato ketchup and Soya sauce.
•    Cook at high flame (may be for 7-8 minutes) till the chicken turns soft and absorbs ketchup and Soya sauce.
•    Add water while stirring, if necessary.
•    Chicken Manchurian is ready to be served.

• 3 pounds Whole Chicken
• 1 tsp Chicken Bouillon Granules
• 4 Carrots (halved)
• 4 stalks Celery (halved)
• 1 large Onion (halved)
• Water, to cover
• Salt
• Pepper
How to make Chicken Soup:
•    Take a large soup pot and add in the chicken, carrots, onion and celery.
•    Cover the ingredients with cold water and keep to boil, uncovered.
•    Once it begins to boil, lower the flame to medium-hot and leave to simmer until the chicken meat begins to fall off the bones.
•    Take the soup pot off the heat and remove all ingredients out of it.
•    Strain the broth.
•    Remove the meat from the bones and chop the celery, onion and carrots.
•    Season the broth with the chicken bouillon, salt and pepper.
•    Put back the carrots, chicken, onion and celery in to the pot and stir.

• 1 kg Chicken (pieces)
• 500 gm Basmati Rice (washed and soaked for 30 min)
• 4 tbsp Garam Masala (whole)
• 4 tsp Garam Masala Powder
• 50 gm Butter
• 4 tsp Garlic (chopped)
• 1 cup Onions (sliced)
• 4 tsp Ginger (chopped)
• 3 tsp Red Chili Powder
• 1 tbsp Coriander Powder
• 5 tbsp Oil
• 2 tsp Turmeric Powder
• 2 cup Curd (yogurt)
• 3/4 cup Tomato (chopped)
• 4 Bay Leaves

For the marinade :
• 1-1/2 tsp Red Chilli Powder
• 2 tsp Ginger (chopped)
• 2 tsp Garlic (chopped)
• 1 tsp Garam Masala Powder
• 1 tsp Turmeric Powder
• 1 cup Yoghurt
• Salt

For garnishing:
• 1/2 gm Saffron (dissolved in 1/2 cup milk)
• 2 tbsp Rose Water
How to make Chicken Biryani:
•    Put all the ingredients of the marinade in a bowl and mix well.
•    Add chicken pieces to it and leave for an hour.
•    Now boil water, add 1/2 of the whole garam masala, bay leaf, and rice in it.
•    Cook the rice until 3/4 th is done, drain and keep it aside.
•    Heat oil in a thick bottomed pan and add remaining whole garam masala.
•    Allow it to crackle, add sliced onions and cook it till light golden brown.
•    Add 1 tsp of the remaining garam masala and all the remaining ingredients, including tomatoes, but excluding rice.
•    Cook for 5 minutes, combine marinated chicken with it.
•    Cook until chicken is tender.
•    Place alternate layers of chicken and rice.
•    Now sprinkle saffron, remaining garam masala powder and butter in between the layers and on the top.
•    Carefully end it with the rice layer topped with saffron & rose water.
•    Cover and seal it with an aluminum foil.
•    Cook it further on low flame for 10-12 minutes.
•    Chicken Biryani is ready to serve.

• 1 cup Cheddar Cheese (shredded)
• 1/2 cup Butter (softened)
• 1 cup all-purpose Flour
• 1/4 tsp Salt
How to make Cheese Straws:
•    Preheat the oven to 450 degrees F.
•    Take a mixing bowl and add cheese and butter.
•    Combine it well with flour and salt.
•    Make 6 balls from the mixture.
•    Now roll the balls into slender straw shapes.
•    Bake the straws for 8 minutes approximately.
•    Serve hot.

• 1 cup Flour
• 1/2 cup Yellow Moong Dal (soaked)
• 1/4 cup Gram Flour (besan)
• 1/4 tsp Fennel Seeds (saunf), powdered
• 1/4 tsp Cumin Powder (jeera)
• 1/4 tsp Garam Masala
• 1/2 tsp Red Chilli Powder (lal mirch)
• 1/ 4 tsp Baking Powder
• Oil for frying
• Salt to taste
How to make Kachori:
•    Mix flour, salt and baking powder and make smooth dough.
•    Grind the soaked yellow moong dal.
•    Heat oil and fry grinded dal lightly in it.
•    Mix all seeds powder, gram masala and red chilli powder.
•    Cook it till it turns dry.
•    Add gram flour and stir it for while.
•    Stuffing mixture for kachori is ready.
•    Roll out small balls of equal size out of the dough.
•    Stuff the mixture in it and seal the edges.
•    Heat the oil and fry the balls till it turns brown.
•    Serve it with green chutney.