• Now a days QSR concepts are very much in demand and people are love to have these mouth watering delights.

• Home made Mixed vegetable burger which kids would love, best for quick bites and for lunch boxes for the school for kids

Ingredients for making the Burger

• 1 sliced onion
• 4 slices cheese slices
• 1 tsp garam masala powder
• 2 tsp refined oil
• 1/2 gm ginger paste
• 4 halved burger buns
• 2 tsp tomato ketchup
• 1/2 tsp garlic paste

• 1 sliced tomato
• 2 tsp powdered red chilli
• 2 pinch powdered salt
• 3 tsp breadcrumbs
• 1 tsp lemon juice
• 3 tbsp butter
• 1 handful chopped coriander leaves
• 4 leaves lettuce loose-leaf

Making of the main Dish

• 1/2 peeled,sliced cucumber
• 2 chopped onion
• 1/2 cup shelled peas

• 2 mashed,boiled,peeled potato
• 2 chopped carrot
• 1/2 cup corn

Preparation of making the Mixed vegetable Burger

1. To make the burger patty, pressure cook the carrot, peas and sweet corn for 1 whistle or until soft.

2. Add the cooked vegetables, chopped onions, red chilli powder, lemon juice, garam masala powder, salt and ginger-garlic paste to a large bowl.

3. Add lemon juice and mashed potatoes in the bowl, mix well until evenly combined. Shape the mixture into small/medium patties.

4. Now heat oil in a pan over medium flame. Roll the prepared patties in the breadcrumbs and shallow fry until golden brown on both sides.

5. Take one half of the burger bun. Spread some butter and place the lettuce on top.

6. Place the prepared vegetable patty on top. Top up with slices of onion, tomato, cucumber and cheese. If you want to make it even more delicious and healthy replace cheese with egg less mayonnaise.

7. Cover it with the other half of the burger bun. If desired, add some ketchup mixed with mayonnaise on top. Secure it with a toothpick if desired.

8. Serve at once with french fries, tomato ketchup, mustard dip as per your preferences.

9. the same mixture i have been filled with corn tortilla, just optional if you can give variety.

HYDERABADI DHUM BIRYANI (With Lamb Shanks)

Ingredients for making the Biryani

•Lamb Shanks – 3 (almost 1 kg)
You can even use mutton with bone on – 1kg

For marination of the meat

1. Yoghurt – 200 gms.
2. Juice of 1 lemon
3. Ginger garlic paste – 2 tbsp.
4. Salt – to taste
5. Turmeric – 1/4 tsp.
6. Red chilli powder – 1 tsp.
7. Coriander powder – 1 tsp.
8. Fresh mint – 1 bunch/pack
9. Fresh Coriander – 1 bunch/pack
10. Green chillies – 4-5
11. Onions – 2 large
12. Oil – half to 1 cup for deep frying onions
    (or you can use 100 gms. ghee+100 gms. oil)
13. Biryani Masala – 1 tbsp.

Making of the Rice

1.Basmati rice – 1 kg or approx. 8 cups
2.Bay leafs – 2
3. Black pepper corns – 1/2 tsp.
4. Cloves – 5
5. Cinammon stick – 2 inch piece
6. Salt – 1 tsp.
7. Water – 16 cups

Method of making the Biryani

For Preparing Meat Marinade

1. Wash the lamb shanks in water, drain and keep aside.
2. Prepare green paste, by picking only the leaves of fresh mint and coriander and removing stems of green chilies, and blending them into a paste by adding a spoonful of yogurt and keep aside.
3. Slice onions finely, and deep fry, in oil ghee mixture or only oil till golden brown.
4. Keep fried onions and 5 tbsps. of oil for later use
5. Keep ginger garlic paste ready.
6. Prepare biryani masala with the below ingredients-

For making the Biryani Masala
1. Bay leaf – 1
2. Cinnamon – 2 inch piece
3. Cloves – 5
4. Green cardamom – 5
5. Black cardamom – 1 large
6. Black pepper corns – 1/2 tsp.
7. Shai jeera – 1 tsp.
8. Fennel – 1/2 tsp.
9. Cumin – 1/2 tsp.
10. Mace – 1
11. Nutmeg – 1 pinch
12. Star anise – 3 petals

Method of making

1.first of all fragrant the oil with dry khada masala, Dry roast all these ingredients and make into powder.
2. Soak a few strands of saffron in warm milk (3-4 tbsp.) and keep aside.
3. Now in a big mixing bowl, place the lamb shanks and add salt, juice of 1 lemon, yogurt, ginger garlic paste, green paste, red chilli powder, turmeric, coriander powder, biryani masala, fried onions along with oil and mix well till well coated, and cover with foil and place in a refrigerator for at least 2 hrs (this can also be prepared and left in the refrigerator overnight and can be cooked the next day).

For Preparation of Rice

4. Clean and wash rice for at least 3 changes of water and soak.
5. Now take a heavy bottom vessel or pressure cooker and transfer the lamb shanks together with all the marinade (DO NOT ADD WATER) and place on the stove top and cover the lid, pressure cook for 15 mins. on med-low flame ( DO NOT BURN) check the meat is done or the oil should get separated.
6. By the time, on the other hand, prepare rice by placing a vessel with enough room and add 16 cups of water, salt, bay leaf, cloves, cinnamon, pepper corns and bring to boil, add rice and cook. The process of rice should not complete, if you are not sure of cooking this way, take extra water to cook rice the same way and drain the excess water when the rice is cooked 3/4th.But this will takes more time, more fuel and…more effort and care should be taken while draining water from large vessels and not to burn ourselves. So I prefer cooking with enough water which i do by myself. Rice should not be cooked and kept before the meat is ready.

Let the game begin, cooking of the Biryani

7. Finally to assemble the meat and rice for Dum, take a large heavy bottomed vessel or oven dish (in case we are using an oven).
8. Place the cooked meat (cooked meat/gosht) as the first layer in the vessel, then pour over all the rice which has been prepared,or make it in layers first meat with little gravy then rice and again meat with all gravy and completing it with rice layer, add juice of 1 lemon, saffron milk (if you don’t like this smell, you can add yellow food color), fried onion and the remaining oil ghee mixture which has been kept aside.
9. Seal the lid with wheat dough or foil paper, see that the steam doesn’t escape.
10. Place the vessel on the oven if it is oven proof, on low gas mark for about 30-40mins on the middle rack, or you can cook on the stove, place an unused pan or girdle plate under the vessel, so that the flame doesn’t touch the vessel directly and keep for at least an hour on low flame.

I completed the final process in the oven and it just come out perfectly as per my expectations.

CAUTION: As the steam is sealed inside, be careful while opening the lid,

Serve with Burani Raita, or Boiled Gongura chutney and salad of your choice

Please Note
I have mentioned it as Cooked meat/gosht (cooked meat), because we cook the meat before adding the rice, for kachchey-gosht (raw meat) biryani the meat is marinated and is directly cooked on Dum with the cooked rice.

Chef note: To tenderize the meat raw papaya paste(2 tbsp.) can be added along with the marinade two to three hours before the cooking process. enjoy the mouth watering biryani with raita and salad of your choice.

Ingredients for making the crispy Chicken wings

Spicy Chicken Seasoning

1 tablespoon seasoning salt

1 tablespoon crushed red pepper flakes

2 teaspoons black pepper

2 teaspoons cayenne pepper

2 teaspoons poultry seasoning

1 teaspoon lemon-pepper

12 whole chicken wings, cut in 1/2 at the joint

Spicy Batter for frying

2 eggs

2 tablespoons hot sauce

1 tablespoon crushed red pepper flakes

1 teaspoon black pepper

1 teaspoon cayenne pepper

2 cups all-purpose flour

Vegetable oil, to fry

Spicy Dipping Sauce, recipe follows

Spicy Dipping Sauce:

1 cup sour cream

2 tablespoons horseradish

1/4 tablespoon chili sauce

1/2 teaspoon cayenne pepper

Salt and freshly ground black pepper

Making of the spicy chicken wings

1. In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.
2. Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.
3. Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate.
4. In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.
5. Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings.
6. Serve with Spicy Dipping Sauce, you can make it at home or you can use sweet chilly sauce optional.

INGREDIENTS FOR BAKED VEGETABLES

1. 2 potatoes, peeled and cut into cubes
2. 4 carrots, cut into 1 inch pieces, or make designs
3. 1 head fresh broccoli, cut into florets
4. 4 zucchini, thickly sliced, Add spinach and corn as per your liking’s

• Salt to taste
• 1/4 cup olive oil
• 1 (1 ounce) package dry onion soup mix
• Add all the ingredients as listed above

Making of the baked vegetables

• Prep15 m
• Cook45 m
• Ready In1 h

1. Preheat oven to 400 degrees F (200 degrees C). Lightly oil a LA CRUST, shallow baking dish.
2. Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.(TOMATO SAUCE & COVER IT WITH MOZZARELLA CHEESE)
3. Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.
4. Served hot with garlic sliced cheese bread, which will increase the value of the dish and the kids will be delighted with its yummy taste.

Pizza Italia no one of the thin crust pizza with exotic greens and mixed cheese

6 servings as per your slices

For the gluten-free dough;

Ingredients;	Quantity;
Refined flour	270g
baking powder	2 tsps
Full fat Greek yogurt	300g
Extra virgin olive oil	2 tbsps
Salt	1 tsp
Water	Few tbsps

You can make it more palatable as you can add some sweetener as an option, just suggestion

For the pizza toppings + tomato sauce;

Ingredients;	Quantity;
Mozzarella	250gms
Parmesan	30gms
Tomato puree	1 tbsp
Oregano (dried)	1 tbsp
Italian seasoning (dried)	1 tbsp
Garlic (powder)	1/2 tsp
Onion (powder)	1/2 tsp
Salt	1/2 tsp
Pepper	1/4 tsp
Sugar	1 tsp
Basil (fresh)	1 bunch
Extra virgin olive oil	To drizzle
Mushrooms, slices, broccoli florets,Asparagus	100 gms
Peppers (finely julienne) Jalapeno peppers	100 gms
Red onion (finely chopped)	50 gms

Toppings which you would love to add on your pizza

Making (for the gluten-free dough)

• To make the dough, mix the following ingredients in a bowl;
  gluten-free flour
  gluten-free baking powder
  yogurt
  extra virgin olive oil
  salt/ rock salt/kosher salt
• Once combined, lift the mixture out of the bowl and place on a lightly floured surface. Flatten this dough to a 12 inch circular shape. Note: you can use a rolling pin here or your hands. If you don’t have a rolling pin, or any kind of similar product.
• Flatten each individual piece so that it’s 1/2 inch thick.
• Lightly oil a flat or grill pan and wait for it to get hot. You want to make sure the pan is very hot before placing your first dough piece in.
• Transfer the dough pieces to the pan/grill (2 at a time if your pan is big enough).
• Cook each side until it’s brown and cooked entirely the way through. This usually takes approx. 10 minutes for each piece to cook, on a medium heat.

Making (for the tomato sauce)

1. This is super easy and beats any store-bought pizza sauce – take out the puree in a bowl. Make sure the puree has to be cooked properly and seasoned well with aromatic herbs.
2. Add the following ingredients and mix well;
   oregano (dried)
   Italian seasoning (dried)
   garlic (powder)
   onion (powder)
   sugar
   salt and pepper

Making of Pizza is a child’s play, enjoy and invite kids to do so

1. Pr-heat your oven to 200 degrees celcius.
2. Pour the sauce on the flatten pizza dough, equally so it should cover all the pizza dough.
3. then add mozzarella cheese to cover the pizza dough, then add the exotic vegetables like, broccoli, asparagus, carrots, rec & yellow peppers, mushrooms, olives, tomatoes, and rest as per your liking. You’ll need the oven to heat the toppings/melt the cheese.
4. you can mixed some other cheese as well as per your liking’s, like Parmesan, Gouda or Swiss cheese.
5. Drizzle the top with a little extra virgin olive oil and scatter some fresh basil leaves, chilly flakes, oregano etc.
6. Bake the pizza in the oven for 10 to 15 minutes, or until the cheese has completely melted and the it becomes slightly brown from the top.
7. served hot garnished with more Parmesan cheese, basil leaves, cherry tomatoes, olive oil and enjoy it with tomato ketchup.

Ingredients for making the rock corn Tempura

50 Gram Corn, boiled
25 Gram Tempura flour
10 Gram Nori sheet, chopped
3 Gram Salt
10 Gram Water
2 Gram Garlic and 5 gms chopped spring onions
50 Gram Oil (to deep fry)
20 Gram Tentsuyu60 min ·

Making of Rock corn tempura

1. In a sauce pan add water and bring it to boil then add corn and cook it till done.
   2. Separately take one bowl and make a batter of tempura flour, chopped garlic, water and salt.
   3. In the tempura batter add boiled corn, chopped nori sheet and adjust the seasoning.
   4. Heat oil in a pan; make small boll (17gm) and deep fry till it becomes golden brown.
   5. Serve hot garnished with chopped spring onions along with Tentsuyu dip.

Ingredients for making Ghost ki Shami

500 grams mutton mince 1 cup chana dal 1/2 teaspoon turmeric powder 10 cloves garlic 2 inch ginger 3 green chillies finely chopped 1/4 pecans finely chopped 3 sprig mint leaves 1 onions finely chopped approx 50 gms 2 sprig coriander leaves salt to taste 30 ml oil Whole spices: 4 Red chillies 1 teaspoon black pepper powder 5 cloves 1/2 inch cinnamon stick 2 cardamom 1/2 teaspoon shahi jeera 2 Black Cardamom

Making of the Ghost ki Shami

1. To begin making the Mutton Shami Kebab recipe, wash and soak chana dal for minimum 1-2 hours.
2. Wash mutton pieces nicely and pressure cook it with soaked chana dal, turmeric powder, salt, ginger, garlic and whole spices.
3. Once the mutton is done, pass it through a colander and collect the stock in a separate bowl which you can use later to make any mutton curry.
4. Collect the cooled mutton and dal mix in a grinder jar and grind to make a fine dough. The dough may look fibrous because of the meat.
5. Add finely chopped onion, chopped green chilies, chopped mint and coriander and mix nicely till everything incorporates well.
6. Heat a wide pan and grease it with 1-2 tablespoon oil.
7. Pinch a lemon sized ball from the mutton mix and flatten it to shape a round disk.
8. Similarly make rest of the kebabs and shallow fry from both sides in a wide pan till they turn dark brown in colour.
9. Mutton Shami Kebabs are a perfect snack option during Ramadan and also a great side dish with Chicken Biryani. Serve with onion rings, lemon and dhaniya pudina chutney.

Golden crispy prawns marinated with mayonnaise, egg whites with sweet tangy flavors of sugar & wasabi

Chef exclusive recipe to enjoy with any sort of beverage weather Alcoholic or Non Alcoholic.

• Ingredients for Wasabi Prawns

• 400 gm prawns
• 1 egg whites
• 75 gm corn flour
• 200 ml mayonnaise

• salt as required
• 5 ml sesame oil
• 3 tablespoon vegetable oil
• 15 ml wasabi sauce

For Garnishing

• 100 gm mango
• 5 gm mint leaves

• 15 gm onion
• 30 ml sweet chilli syrup

Making of Wasabi Prawns

• Step 1- Firstly, wash the prawns then devein them and keep them aside. Now place onions and mint leaves over chopping board and chop them.
• Step 2- Next, for preparing mango salsa take a bowl and add Alphonso mangoes, chopped onion, mint leaves and sweet chilli syrup (use sweet chilli sauce, if available). Mix all the ingredients well. Refrigerate the salsa.
• Step 3- Now, to prepare wasabi mayonnaise, take another bowl and add mayonnaise in it along with wasabi sauce in it. Mix the ingredients well.
• Step 4- Next, take a large bowl and add salt, sesame oil, corn flour along with egg white in it. Now add prawns in the bowl and coat them evenly. Then place a frying pan over medium flame and pour oil in it. Heat the oil for a minute and then put the coated prawns in the pan. Stir fry the prawns.
• Step 5 – Now, toss the prawns onto a plate and coat them with wasabi mayonnaise. Garnish with mango salsa topping. Serve!

Ingredients for making the Kurkura Paneer

1. Paneer 100 grams
2. Plain cornflakes 3 tbsp
3. Corn flour 2 tbsp
4. Turmeric powder 1 tsp
5. Red chilli powder 2 tsp
6. Cumin powder 1 tsp
7. Garam masala powder 1 tsp
8. Chat masala 1 tsp
9. Salt to taste
10. Oil to fry

Method of making Kurkura Paneer

1. Cut paneer into small to medium sized cubes. Gently toss them in 2tsp corn flour and salt.
2. Crush cornflakes coarsely and keep it in a bowl.
3. In a small bowl, mix together corn flour, turmeric powder, red chilli powder, cumin powder, garam masala and salt.
4. Add little water, around 1 tbsp, and mix well to make a lump free batter. Batter should be thick enough to coat the paneer.(refer note 1).
5. Heat oil in a pan (refer note 2).
6. Gently a prick paneer with a toothpick. Dip it in the batter and coat well with crushed cornflakes.
7. Repeat for all the paneer cubes, till the time crushed flakes will not coated well.
8. Deep fried the cubes one by one and fry till it becomes golden brown in color.
9. serve hot garnish with green coriander and salad or chutney of your choice.

Ingredients for making the lamb Sliders

5 tablespoons olive oil

2 large shallots, minced

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1 clove garlic, minced

1 pound ground lamb

1 teaspoon ground cumin

1 tablespoon ketchup

2 ounces Swiss or gruyere cheese, cut into eight 1/2-inch cubes

8 small hamburger or slider buns, such as King’s Hawaiian, halved

Method of making the Lamb Sliders

1.Place a grill pan over medium-low heat or preheat a gas or charcoal grill. 

2. Heat 2 tablespoons of the oil in an 8-inch nonstick skillet over medium-high heat. Add the shallots, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the shallots are soft, 3 minutes. Add the garlic and cook until aromatic, 30 seconds. Remove the pan from the heat and cool slightly. 

3. Combine the shallot mixture, lamb, cumin, ketchup, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Form the mixture into 8 patties each 2 1/2 inches in diameter and 1/2-inch thick. Press a cube of cheese into the middle of each patty and form the meat around the cheese to cover. Brush the patties with the remaining 3 tablespoons of oil and grill until cooked through, 5 to 6 minutes per side. Let the patties rest for 2 minutes. Place the patties in the buns and serve.