Ingredients -

• 2 Tbls. Mayonnaise
• 2 teas. Sweet relish
• 2 teas. Minced onion
• Pinch of Salt 2 Plain hamburger buns
• 2 Fish portions (square)
• 2 slice American Cheese

Method

• In a small bowl, mix together the mayonnaise, relish, minced onion and salt and set aside. This is your tartar sauce.
• Lightly grill the faces of the buns.
• Cook the fish according to the package instructions. You can bake the fish, but your sandwich will taste much more like the original if you fry it in oil.
• Divide the tartar sauce and spread it evenly on each of the top buns.
• Place a slice of cheese on each of the bottom buns.
• Place the cooked fish on top of the cheese slice on each sandwich, and top off the sandwiches with the top buns.

• 1 large head green cabbage, thinly shredded
• 1/2 cup onion, finely diced
• 2 large carrots, shredded
• 1-1/2 cups mayonnaise
• 1/4 cup cider vinegar
• 1/2 cup white sugar
• 1 tsp stone ground mustard
• 1 tsp black pepper,crushed
• salt to taste

Method:

• Toss together in a large bowl the cabbage, onion and carrots.
• Stir together remaining ingredients and mix into cabbage.
• Leave sit in refrigerator at least an hour before serving.
• Coleslaw is ready to serve.
• Enjoy!

Coleslaw Recipe

• 5 boneless chicken breasts
• 4 tbsp dark Soy Sauce
• 1 tbsp Coarsely Ground Pepper
• Dash of Chilli Sauce
• 1 cup breadcrumbs
• salt to taste
• Oil for frying

Method:

• Cut chicken into thin pieces of any shape you desire.
• Marinate overnight with soy sauce, salt,pepper and Chilli Sauce.
• Roll in Breadcrumbs.
• Heat oil in a pan and fry till golden brown.
• Remove from the oil and drain on paper towel.
• Breaded Pepper Chicken is ready to serve.
• Serve with ketchup.

Breaded Pepper Chicken Recipe

• 2 large potatoes,cut like french fries
• 1/2 cup gram flour
• 1 tsp Cumin seed
• salt to taste
• 1/2 tsp red chilly powder
• oil for frying

Method:

• Cut potatoes in long and square shape then wash and drain all water.
• Put Gram flour, salt and chilly powder and cumin seeds in potatoes and mix with hands you can add one or two tbsp of water.
• Mix and wait for 10-15 minutes warm oil for frying in a pan and before frying again mix so that all paste is equally pasted on potatoes chips.
• Deep fry.
• Rich fries is ready to serve.
• Serve with steamed rice,fish or tea.
• Enjoy!

Rich Fries Recipe

• 4 cups rice, soaked for 1 hour
• 1 kg Beef
• 1 tsp ginger paste
• 1 tsp garlic paste
• 4 medium onions,chopped
• 4 medium tomatoes,Chopped
• 5 green chillies,chopped
• 1 tbsp red chilli powder
• 1/4 tsp turmeric Powder
• 1/2 tsp garam masala powder

Whole Garam Masala:

• 3 cloves
• 3 Bari Ilaichi
• 2 Cinnamon Sticks
• 7 black peppercorns
• 2 bay leaves

Method:

• Put beef in a cooking utensil and put 45 cups of water and let it boil and put 2 whole garlic clove and 1/2 ginger in it and let it cook till the beef has become tender.
• Now remove the beef and drain the water in a bowl and shred the beef.
• Now put oil and put chopped onions and let it fry till it has become light golden brown now add chopped tomatoes, green chillies, salt, red chilli powder, turmeric powder and whole garam masala and let it cook till the masala leaves oil.
• Now add the beef and cook it for sometime and now add 1/2 cup water and let it simmer till the water has dried add rice with 4-1/2 cup water and let it cook and by moving the spoon occasionally so that it doesn’t stick at the bottom.
• Let it cook till the rice has become very soft and the look will be more like a haleem.
• Masaley dar Khichri is ready to serve.
• Serve hot.

Masaley Dar khichri Recipe

• 1 kg chicken
• 750 gm rice, soaked for 30 minutes
• 1/2 cup Oil or ghee
• 4 Onions, finely chopped
• 3 potatoes, peeled and halved
• 6 tomatoes , finely chopped
• 1/2 cup Yogurt
• 1 tbsp garlic paste
• 1 tbsp chopped ginger
• 6 green chillies
• 2 tbsp salt
• 1 pinch Yellow food colour, mixed in 4 tbsp milk
• 1 packet Bombay biryani masala mix

Method:

• Fry onions in oil or ghee until golden brown.
• Add meat, ginger, garlic, tomatoes, yoghurt and bombay biryani mix and fry for 10-15 minutes.
• Add the potatoes when meat is half tender.
• Add 1 cup of water and cook on low heat until meat is tender (water is not needed for chicken).
• When oil or ghee separates from gravy, add green chillies and cook for another 2 minutes then turn the heat off.
• In another pan, boil rice in 6-8 cups of water with 2 tbsp of salt.
• Drain water when rice is half done.
• Set rice and meat curry in alternate layers in a big cooking pan. Sprinkle yellow food colour on rice.
• Cover and cook on low heat for 10-15 minutes.
• Garnish Bombay Biryani with sliced boiled eggs.
• Delicious Bombay Biryani is ready to serve.
• Serve with raita and salad.

Bombay Chicken Biryani Recipe

• 1tbsp grated ginger
• 2 garlic cloves,crushed
• 2 tsp garam masala
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 4 green chilies,finely chopped
• 1/4 cup chopped coriander leaves
• 2 tbsp chopped mint leaves
• 1kg lamb (shank, leg or shoulder)
• 4 onions, thinly sliced
• 1/4 tsp salt
• 1/2 cup oil
• 125 gm,melted
• 1 cup plain yogurt
• 500 gm basmati rice
• 1/2 cup thick natural yogurt
• 1/2t saffron strands, soaked in 2tsp hot milk
• 3 tsp lemon juice

Sealing dough:

• 200 gm flour
• 1tsp salt
• Water

Method:

• Preheat the oven to 220°C.
• In a bowl, mix the marinade ingredients well, and add the lamb.
• Cover and marinate in the fridge overnight.
• Put the sliced onion in a sieve, sprinkle with the salt and leave for 10 minutes to drain off any liquid that oozes out.
• Rinse and pat dry.
• Heat the oil and butter in a large, heavy-based casserole, add the onion and fry for about 20-30 minutes, or until golden brown.
• Remove with a slotted spoon and set aside.
• Remove half the oil/butter and set aside
• Fry the lamb in batches in the remaining oil and butter in the casserole until lightly browned all over 5 minutes per batch.
• Once all the meat is browned, return it all to the casserole, and mix in the onion and the 1 cup yogurt.
• Cook everything in the casserole over a very low heat, lid on, until the lamb is tender, 20-30 minutes.
• While the meat is cooking, wash the rice under cold, running water until the water runs clear.
• Place in a pot and cover with 2cm boiling water. Return the water to the boil, cook the rice for 5 minutes, then drain well and set aside.
• Once the meat is cooked, spread the rice evenly over it.
• Pour the reserved oil and ghee, mixed with the 1/2 cup yogurt, over the rice, and then drizzle the saffron and milk over it.
• Mix the flour and salt with a little water to form a firm dough.
• Roll the dough into a sausage shape and press around the edge of the casserole to use as a seal between the lid and rim of the casserole.
• Bring the meat/rice in the casserole to the boil over a high heat, then press the lid down onto the dough to seal, and transfer it to the preheated oven for 40 minutes.
• Remove the pot and break the seal of dough before serving.
• Mutton Biryani is ready to serve.
• Serve hot with raita.

Mutton Biryani Recipe

• 6 hard boiled eggs
• 1 small onion,finely chopped
• 2 green chilies,finely chopped
• 2 tsp gram flour
• 1 tbsp mint leaves, finely chopped
• 1 tbsp fresh coriander leaves,finely chopped
• 1/4 tsp chili powder
• 1/2 tsp black pepper powder
• Oil for frying
• Salt to taste

Method:

• Grate the hard boiled eggs finely.
• Add the chopped onions, chopped green chilies, gram flour, mint leaves, coriander leaves, chili powder, and black pepper powder in the grated eggs.
• Mix well and knead into smooth dough.
• Now, divide the whole mixture into 10-12 portions and make flat round cutlets out of each portion.
• Heat oil in a deep-frying pan and pour the kebabs in oil and fry them on medium flame till they become golden brown.
• Take the kebabs out.
• Garnish with onion rings and mint chutney.
• Egg Kebab is ready to serve.
• Serve hot.

Egg Kebab Recipe

• 1 cup ground chicken
• 1/2 cup mushroom,thinly sliced
• 1/2 cup peppermint leaves
• 1 tbsp parsley
• 1/2 tbsp ground Thai Chile
• 2 tbsp roasted rice powder
• 2 tbsp soy sauce
• 3 tbsp lime juice
• 1/2 tsp sugar

Method:

• Cook the chicken and mushroom in a pan over moderate heat.
• Stir until done.
• Put cooked chicken and mushroom into a mixing bowl.
• Add peppermint leaves, parsley, ground Thai Chile, roasted rice powder, soy sauce, lime juice and mix well.
• Spicy Chicken Salad is ready to serve.
• Serve Immediately.
• Enjoy!

Spicy Chicken Salad Recipe

• 1 (12 ounce) package macaroni
• 3 tomatoes, seeded and diced
• 3 stalks celery, finely chopped
• 1 can tuna fish,drained
• 1-1/2 cups light mayonnaise
• 1 tbsp creamy Italian salad dressing
• 1 tbsp white sugar
• 1 pinch black pepper

Method:

• In a large pot of salted water, bring to a boil, add pasta and cook until al dente.
• Rinse under cold water and drain.
• In a large bowl combine pasta, tomatoes, celery and tuna.
• In a medium bowl whisk together mayonnaise, creamy Italian, sugar and pepper.
• Add to pasta mixture, mix together well and refrigerate for 1 hour.
• Tuna Pasta Salad is ready to serve.
• Enjoy!

Tuna Pasta Salad Recipe