Quick Snacks

  Non-Veg Dhaba style chicken curry is perfect to satiate your chicken-curry cravings. It can be served with your favourite Indian bread or rice. Ingredients: Chicken – ½ kilograms Lemon juice – 2 tsp (remember to use fresh lemons only) Ginger-garlic paste – 2 tsp Onions (chopped) – 2 Ginger – 2-3 pieces Garlic – 8-9 cloves Green chillies – 5-6 Mustard oil – 3 tbsp Cumin seeds – 1 tsp Bay leaf – 1 Cinnamon stick – 1 small Black Cardamoms – 4 Peppercorns – 8 Cloves – 4 Tomatoes (chopped) – 4 Turmeric powder – 1 tsp Red chili – 1 tsp Coriander powder – 1 tsp Garam masala – 1 tsp Coriander leaves – 1 tsp Ghee – 2 tbsp Instructions: Marinate the chicken with salt, lemon and ginger garlic paste for around 30 minutes. Prepare a paste of Garlic, onion, ginger and green chillies. Take oil in a pan, add cumin seeds, bay leaf, cinnamon sticks, black cardamom, peppercorns and cloves. Sauté them until golden brown and then add onions. Let it co...

  Non-VEG What I like about millet is that it almost tastes like semolina (cous) but it is entirely gluten free and a healthy whole grain. Ingredients: Cooked millet – 1 medium cup Boiled egg(s) cut to half – 2 Olive oil - 1 tbsp Cucumber (chopped) – 1 Onion (chopped – 1 Sprout – 1 medium cup Button mushroom (chopped) – 3-4 Black pepper powder – 1 tsp Salad dressing – 2 tbsp Coriander leaves (chopped) – 1 tbsp Green chillies (chopped) – 2 Salt – to taste Instructions: Heat Olive oil in a non-stick pan and sauté mushrooms for two minutes and then add rest of the vegetables. Add pepper power and salt. Stir it for five minutes. Now add cooked millets and mix them well. Take out the salad mixture in a bowl. Garnish it with boiled eggs, coriander leaves and salad dressing. Salad is ready to be served.