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Ingredients:
Pizza base 1 large size
Chicken tikka, boneless small cubes 1/4 kg
Capsicum, finely chopped 1 large
Spring onion, finely chopped 2
Pizza cheese, grated 1 1/2 cup
Cheddar cheese, grated 1/2 cup
Chilli cheese, grated 1/2 cup
Butter as required

Pizza sauce:
Tomatoes 6 medium
Basil leaves 6 fresh, or 1/4 tsp dried 
Green chillies 4
Garlic cloves 6
Chilli powder 1/2 tsp 
Tomato ketchup 2 tbsp 
Chilli garlic sauce 3 tbsp 
Oregano 1/4 tsp
Butter 1 1/2 tbsp 
Salt to taste

Method:
Pizza sauce: Grind tomatoes, garlic, green chillies and basil leaves in a mixer grinder. In a saucepan, heat butter and fry oregano on low heat. Add tomato puree mixture, chilli sauce and ketchup. Mix well on high heat till it boils. Cover the pan and let it simmer on low heat, till tomato puree becomes thick and butter separates from the sauce. Remove from heat. In a separate bowl mix the cheese together and keep aside.
Apply a little butter to the pizza base, then spread pizza sauce, chicken, vegetables and finally spread the cheese mixture and finish with little butter on top. Bake in a preheated oven on high temperature for 15 to 20 minutes. Serve hot with garlic bread.
Serves 6 people
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:
Fried green gram lentil (moong dal) 1 packet
Fresh mint leaves 1 bunch (Separated and finely chopped)
Fresh coriander 1 bunch finely chopped
Green chilies 4 finely chopped
Onions 1 medium size, finely chopped
Lemons 2
Samosa pastry sheets 2 dozen
Flour 2 tsp
Dalda or your choice of cooking oil for deep-frying
 
Method:
Mix all the dry ingredients in the lentils. Now squeeze lemon juice on it. Leave for 10 minutes. In the meantime, prepare the paste to seal the samosas. Take two teaspoons of flour and add just enough water to make a smooth paste.
Now take a sheet of samosa pastry. Hold it from one corner and fold it in a triangular shape. Give it another fold and fill in the stuffing. Repeat once, using the same fold. Now only a thin horizontal strip will be left. Put some flour paste on it and bring it down to the stuffed side. Press firmly. Repeat with the remaining. Deep fry on low heat.

Ingredients:
Mackerel 1 ½ kg (boned and cut into finger size)
Vinegar 1 tbsp
Juice of lemons 2
Black pepper 1 tsp (ground)
Eggs 2
Bread crumbs (finely crushed and sieved)
Salt to taste
Dalda or your choice of cooking oil 2 cups
 
Method:
Rinse the fish with salt and garlic water. Then marinate it with lemon juice and vinegar and leave for two hours. In a separate bowl beat eggs and add black pepper and salt. Dip each fish finger in the egg mixture and coat it with breadcrumbs. Heat oil and deep fry on low heat until golden brown. Drain on absorbent paper.

Ingredients:
5 eggs, hard-boiled and thickly sliced 
200 g canned mushrooms 
2 pimentos in brine 
225 g canned asparagus tips
Few sprigs parsley
2 tbsp gelatin 
450 ml hot chicken stock 
Dash of vinegar 
10 extra mushrooms for garnish 
Salt, pepper, pinch of sugar
 
Method:
Drain the pimentos, mushrooms and asparagus tips. Slice mushrooms and cut the pimentos in strips. Divide the parsley into sprigs. Soak gelatin in a little cold water and dissolve in the hot stock. Season with salt, pepper, sugar and vinegar.
Rinse bowl with cold water and cover the bottom with some of the gelatin. Leave to set. Place a layer of egg slices, mushrooms, pimentos, asparagus and parsley in an attractive pattern. Brush with gelatin and leave to set.
Repeat until all the ingredients and gelatin are used up. Chill until set. Before serving, dip bowl in hot water and invert it onto a serving plate.
Garnish with parsley and mushrooms.
Serves 4 people
Preparation Time: 15 minutes
Cooking Time: 15 minutes

Ingredients:
4 eggs, separated 
35 g butter 
50 g flour 
250-300 ml milk 
100 g cheddar cheese, grated 
salt and pepper 
¼ tsp cream of tartar
 
Method:
Preheat oven to gas mark 5/190º C. Melt the butter and stir in the flour. Gradually add milk and bring to the boil, stirring. Cool slightly; add cheese, seasoning and egg yolks, one by one, beating well.
Fold in very stiffly beaten egg whites and pour the mixture into a greased soufflé dish or in a round ovenproof dish (6 inch). See that the mixture is 1 inch lower than the edge of the dish, so when the soufflé rises, it does not spill over.
Bake immediately for about 30 minutes, until well risen and brown.
Serve at once.
Any delay in serving will cause the soufflé to collapse.
Serves 2 people
Preparation Time: 10 - 15 minutes
Cooking Time: 30 - 45 minutes