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.

Ingredients for making Caponata

1. 1 aubergine, peeled in zebra stripes and cut into rough chunks
2. 2 red romano peppers, core, membrane and seeds removed, cut into rough chunks
3. 2 tomatoes, halved or quartered
4. 1 red onion, peeled and cut into 8 wedges
5. 4+1 tbsp olive oil
6. 1 tbsp capers, rinsed and drained
7. 1 tbsp red wine vinegar
8. 1 garlic clove, peeled and thinly sliced
9. 1/2 – 1 red chili (to taste), finely chopped
10. 8 green olives, stone removed, roughly chopped
11. salt and pepper

Making of Polenta

1. 750 ml chicken or vegetable stock (or water, though stock is preferable)
2. 125 g polenta (quick or instant variety is fine)
3. 50 g butter, in cubes
4. 100 g shredded mature cheese such as parmesan or cheddar (I use Turkish eski kaşar)
5. 3/4 tsp dried rosemary
6. salt and pepper

For Garnishing

1. 2 tbsp pine nuts, lightly toasted in a dry pan
2. 1 tbsp finely chopped flat leaf parsley or another herb to taste

My method

1. Preheat the oven to 200 C.
2. Mix the aubergine, romano peppers, tomatoes and red onion with 4 tbsp olive oil and a little salt and pepper (keeping in mind the capers and olives will add more saltness later). Spread on a baking tray and roast until the vegetables are nearly soft, 30-40 minutes. Leave to cool a little. Deskin and roughly chop the tomatoes, discarding the skin.
3. If using regular polenta (not quick/instant), heat the stock and add polenta while stirring. Keep stirring until thickened, put on a lid and leave to simmer on low heat until soft, 30-40 minutes, stirring regularly. Add more stock if the polenta is too thick, it should have a porridge like consistency.
4. Mix the drained capers and red wine vinegar and set aside.
5. Gently fry the garlic and chili in 1 tbsp olive oil for 20-30 seconds, stirring constantly. Don’t burn the garlic, it will leave a bitter taste. Add the roasted vegetables, the olives and the caper and vinegar mixture. Stir gently and season. Leave on low heat for a few minutes to allow the flavours to mingle.
6. If using quick/instant polenta, heat the stock and add polenta while stirring. Keep stirring until thickened and soft, typically 8-10 minutes. Add more stock if the polenta is too thick, it should have a porridge like consistency.
7. When the polenta is soft (whether using regular or quick/instant), add butter, cheese and rosemary. Season.
8. Serve the polenta immediately in individual portions, topped with the caponata. Sprinkle over the toasted pine nuts and chopped parsley.

Ingredients for Fish Finger

1. 300 gms Fish I used Seer fish, cut into fingers
2. 1/2 tsp Salt
3. 2 tbsp Lemon juice
4. 1/2 tsp Turmeric powder
5. 1/2 tsp Red chilli flakes
6. 1/2 tsp Crushed black pepper
7. 1 tsp Ginger garlic paste
8. 2 tbsp flour
9. 1 tsp Rice Flour
10. 2 tsp Cornflour
11. 2 Egg
12. 1/4 tsp Baking soda
13. 1 cup Bread crumbs
14. Oil for frying

Instructions

1. Add fish fingers in a bowl and add salt, lemon juice, turmeric powder, red chilli flakes, crushed black pepper and ginger garlic paste.
2. Mix well and keep aside for 10 minutes.
3. Mix flour, rice flour, cornflour, egg and baking soda in another bowl.
4. Add the marinated fish in this mixture and keep aside for another 10 minutes.
5. Coat the fish fingers with bread crumbs.
6. Heat oil in a pan.
7. Deep fry the fish fingers until golden brown on medium heat.
8. Take it out the fried fish and rest for a while on the kitchen paper
9. Serve hot with Ketchup or Tartare sauce/sauce of your choice..

Ingredients for Shami Kebab

1. 500 grams Mutton , boneless and washed
2. 1 cup Chana dal (Bengal Gram Dal) , soaked fro 4 hours
3. 1/2 teaspoon Turmeric powder (Haldi)
4. 10 cloves Garlic
5. 1 inch Ginger , roughly chopped
6. 2 Green Chillies , finely chopped
7. 1 Onion , finely chopped
8. 1/2 cup Mint Leaves (Pudina) , finely chopped
9. Salt , to taste
10. 2 tablespoons butter
11. 4 Dry red chillies
12. 1 tablespoon Black pepper powder
13. 4 Cloves (Laung)
14. 1 inch Cinnamon Stick (Dalchini)
15. 5 Cardamom (Elaichi) Pods/Seeds
16. 1 teaspoon Fennel seeds (Saunf)
17. 1 teaspoon Ajwain (Carom seeds)

Method of making Mutton Shami Kebab

1. To begin making the Mutton Shami Kebab recipe, into a preheated pressure cooker add ghee, dry red chillies, ajwain, fennel seeds, cardamoms, black peppercorns, cloves, cinnamon, garlic cloves and ginger.
2. Saute for a few seconds and then add the boneless and washed mutton. 
3. Saute and sear the meat for about 5 minutes. Once done add the chana dal, turmeric powder, salt to taste and just enough water till the ingredients are immersed completely in water.
4. Pressure cook the mutton and dal for 5 to 6 whistles. Turn the heat to low and simmer for about 3 to 4 minutes. Allow the pressure to release naturally and then open the pressure cooker. 
5. If there is any moisture in the pressure cooker then turn on the heat and keep stirring until the moisture is evaporated.
6. Once done turn off the heat and allow the shami kebab mixture to cool.
7. Attach the chopping blade to the food processor. Add the cooled Shami Kebab Mixture to the jar and grind into a coarse paste. Once done into the same jar add the onions, green chillies, and mint leaves. Pulse to combine all the ingredients.
8. Transfer the pulsed Shami Kebab mixture into a bowl and shape into rounds. 
9. Place the Shami kababs into a preheated pan. Drizzle ghee over the Mutton Shami Kebabs and shallow fry until golden brown on both sides. 
10. Transfer the Mutton Shami Kebabs into a serving plate and serve hot. 
11. Serve this delicious kebabs hot with salad and chutney of your choice.