Chicken With Baby Corn Ingredients:

• 360 g Long Grain Rice
• 1 tbsp Sunflower Oil
• 1 Chicken Breast (cut into pieces)
• 180 g Broccoli Florets
• 2 Carrots (cut into small sticks)
• 180 g Frozen Whole Green Beans
• 1 (425 g) can Baby Sweet Corn (sliced half lengthways)
• 100 g Bean Sprouts
• 1 Lemon (grated zest and juice)
• 3 tbsp Honey
• Black Pepper (to taste)
• 1 tbsp Sesame Seeds

How to make Chicken With Baby Corn:

• Cook the rice in plenty of boiling water, with salt, until just tender.
• Place a pan on fire and heat oil.
• Place the chicken pieces in it and stir fry for 2 to 3 minutes.
• Add broccoli and carrots. Stir fry for a minute.
• Add green beans, baby corn, bean sprouts, lemon zest, lemon juice, honey, black pepper and sesame seeds. Cook for 2 minutes, until the chicken is well cooked.
• Add in the rice and stir. Cook for a few seconds.
• Serve hot.

Gourmet Mushroom Risotto Ingredients:

6 cups Chicken Broth (divided)
3 tbsp Olive Oil (divided)
1 pound Portobello Mushrooms (thinly sliced)
1 pound White Mushrooms (thinly sliced)
2 Shallots (diced)
1½ cups Arborio Rice
½ cup Dry White Wine
Sea Salt (to taste)
Black Pepper (freshly ground, to taste)
3 tbsp Chives (finely chopped)
4 tbsp Butter
1/3 cup Parmesan Cheese (freshly grated)

How to make Gourmet Mushroom Risotto:

• Transfer the chicken broth into a saucepan and place over low heat.
• Place another large saucepan over medium-high heat and heat 2 tablespoons of olive oil in it.
• Add in the Portobello and white mushrooms and cook for about 3 minutes, until soft.
• Remove the mushrooms, along with their liquid and set aside.
• Add 1 tablespoon of olive oil to the saucepan and stir in the shallots; cook for for 1 minute.
• Add in the rice and stir to coat with the oil, for about 2 minutes.
• When the rice takes a pale, golden color, pour in the white wine. Stir continuously, till the wine is completely absorbed.
• Add half cup of chicken broth to the rice, stirring constantly.
• Continue adding the broth half cup at a time.
• Remember to stir continuously, till the liquid is absorbed and the rice is tender, say for 15 to 20 minutes.
• Remove from heat and add in the mushrooms, with their liquid.
• Add in butter, chives and Parmesan cheese.
• Season with salt and pepper.
• Serve hot.

Kobete Chicken Ingredients:

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup warm water
• 1 (2 to 3 pound) whole chicken
• water to cover
• 1 teaspoon salt
• 1 onion, peeled
• 2 tablespoons butter
• 3 cups uncooked white rice
• 1/2 teaspoon salt
• 6 cups water
• freshly ground black pepper
• 1 egg, beaten
• 1 (10 inch) unbaked pie crust

How to make Kobete Chicken

• To Make Dough: Combine flour, 1/2 teaspoon salt and 1 cup water. Mix together. Dough should be as soft as an ear lobe. Divide the dough into two pieces, cover with a wet cloth and set aside.
• Fill a large pot with water. Add 1 teaspoon salt and a whole peeled onion. Bring water to a boil and boil whole chicken in water until it is tender. Remove chicken from pot, remove bones and cut chicken meat into small pieces.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 2 tablespoons butter/margarine in pot over medium heat. Add rice, turn heat to high and cook rice, stirring, for about 2 minutes. Add 1/2 teaspoon salt and 6 cups water. Cover pot. Bring water to a boil, then remove cover, reduce heat to low and simmer about 10 minutes, until the rice absorbs all of the water.
• Roll 2 reserved dough pieces out into 2 separate rounds/circles to fit a 10 inch pie dish. Lay one round of dough in the lightly greased pie dish. Spoon in the rice mixture and season with fresh ground black pepper. Spread the chicken pieces on top of the rice and cover with the second dough round. Pinch the sides closed, trimming off any excess dough. Brush top with egg and bake in the preheated oven for about 30 minutes. Kobete is ready when the top is a nice yellowish brown.

Masala Chili Fry Ingredients:

• Steak 500 gms
• Red chillies 6
• Turmeric powder 2 tsp
• Cumin powder 1 tsp
• Garlic 6 cloves
• Pepper powder 1 tsp
• Ginger 1″ piece
• Cloves 4
• Cinnamon 2″ piece
• Seeds from 3 Black cardamoms
• Instant tamarind 1/2 tsp or 1 small piece soaked in water
• Water 1 cup
• Salt as per taste

How to make Masala Chilli Fry:

• Make a smooth paste of all the ground spices and powders with a little water.
• Marinate the meat with the masala paste for 2 hours.
• Fry the meat in some hot oil over a low heat for about 20 minutes.
• Add 1 cup of water and simmer until meat is tender to eat and the water has dried up.

Chicken Pepper Ingredients:

• 1/2 kg Chicken (chopped into pieces)
• 5 tsp Peppercorns
• 200 gm Onion (chopped)
• 2 Garlic Cloves
• 2 Cinnamon
• 2 Cardamom
• 1 tsp Ginger-garlic paste
• 200 gms Tomato (chopped)
• 1 Lemon
• 1/2 tsp Turmeric powder
• 2 Green chilly
• Salt To taste
• Few bay leaves
• Oil

How to make Chicken Pepper:

• Cut the green chillies and crush the peppercorns.
• In a pan heat the oil and saute the onions.
• Now mix the ginger garlic paste, garlic flakes, tomato, turmeric powder and mix them well.
• Then add little water till the onions and tomato cook well.
• Add chicken and water. To this add the crushed pepper and salt.
• Stir it well and cook till the chicken is cooked.
• Lastly add green chilly.
• When the gravy is thicken remove from the fire.