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Ingredients : For Green Sauce: Coriander (Handful) 7-8 Mint leaves 2 Green Chillies 3 tabsp Curd Salt For Chicken 1 Chicken Breast Salt 1 teasp Red Chilli powder Ginger garlic paste 1 teasp Lemon juice For Salad 1 Beetroot (chopped) 1 Cucumber (chopped) 1 Carrot( chopped) 1 Onion (sliced) 1 small Lettuce (sliced) 1 teasp Lemon juice Salt Black Pepper Water 50 gms Mushroom 1/2 tabsp Butter Garlic powder Method of preparation: For Green Sauce: In a mixer jar add coriander, green chillies, mint leaves, curd, salt and grind them into a fine paste. Pour it into a bowl and keep it aside. For Chicken Take a piece of chicken breast, make cuts on it on both sides of the chicken Sprinkle some salt, red chilli powder, ginger-garlic paste, lemon juice, 1/2 quantity of prepared green sauce, and massage and spread it over the chicken well. Let the chicken marinate inside a refrigerator for 3 hours. For Salad Cut the vegetables, transfer it in a bowl, add lemon juice, salt and toss it.

    Soups are light on the stomach, easy to digest, packed with nutrition and it is also known as a good Appetizer. Ingredients 2 Cups of Water 1 Piece Chicken Carcass (Bones of a Chicken) 1 Piece Chicken Leg 2 Tbsp of Long Grain Rice 2 to 3 Pieces of Yellow Corn 2 Carrots Cut into thick pieces 1 Onion Roughly Chopped Stalks of Celery 3 to 4 Buttons Mushrooms 1 tsp of Ginger and Garlic paste Salt to taste Method - Add 2 Cups of Water in a Stalk pot and heat it on a low flame. - Add Carcass of a Chicken (Bones of a Chicken) 1 piece, 1 piece of Chicken leg, 2 Tbsp of long Grain Rice, 2 to 3 Pieces of Yellow Corn, 2 Carrots Cut in thick pieces, 1 Onion roughly Chopped, Stalks of Celery, 3 to 4 Buttons Mushrooms, 1 tsp of Ginger and Garlic paste and Salt to taste. - Increase the flame and let it boil for 20 mins and cook it well. Switch off the flame - Remove the Carcass of a Chicken - Serve it in a bowl and Sprinkle a pinch of Black Pepper powder. Delicious, Healthy and Chicken So

  Ingredients For Marinade: Chicken - 1 Kg Juice Of a lemon Curd - 2 Tbsp Salt - 1 Tsp Chilli Powder - 1 Tsp Turmeric Powder - 1/4 Tsp Ginger Garlic Paste - 1 Tsp For Masala Paste Byadagi Chilli - 8 Coriander Seeds - 2 Tbsp Cumin Seeds - 1 Tsp Fennel Seeds - 1 Tsp Peppercorns - 1 Tsp Fenugreek Seeds(a few) Garlic - 6 Cloves Tamarind Pulp(soaked) For Chicken Ghee Roast: Ghee Marinated Chicken Masala Paste Water Jaggery - 2 Tsp Salt - 1 Tsp Curry Leaves How to make: To marinate the chicken. 1. Take 1 kg chicken in a bowl, add lemon juice, curd, chilli powder, salt, turmeric powder, ginger garlic paste to the chicken. 2. Rub the chicken pieces with the ingredients and let it sit for an hour. To make masala paste 3. To a pan, add Byadagi chilli, coriander seeds, cumin seeds, fennel seeds, peppercorns, fenugreek seeds. 4. Dry roast them until you spread the aroma and let them cool for a while. 5. Transfer the ingredients to a mixer jar, add garlic, soaked tamarind

  Smoothie bowls are a delicious treat for a busy morning. You can create pretty much any combo of flavors that you want and then top it with your favourite fruits and nuts. They are really setting up a trend all over internet and an inevitable fact is that it is healthy too. So I brought to you a delicious smoothie. Do stay tuned.   Pink pitaya smoothie bowl Ingredients: 1 1/2 frozen bananas A handful of frozen dragonfruit 1 teaspoon Pink pitaya powder Method 1.Blend banana, dragonfruit in a blender. 2. Once the banana and dragonfruit are blended smoothly add one teaspoon of pink pitaya powder and again blend well until they combine together. 3. Once it is blended, transfer to a bowl and top with raspberries, bananas, strawberries and shredded coconut.  4. The smoothie is ready to be served.

  Ingredients :- 1 tabsp. Olive Oil 1 teasp. Mixed Herbs 1 teasp. Garlic Paste 1 Onion, finely chopped 10-12 Prawns, deveined 2 cups Pumpkin Puree (500 gms. Pumpkin skinned, chopped, boiled and ground) 1 cup Water Salt, to taste 1 teasp. Black Pepper Powder 1 cup Fresh Cream Parsley for garnishing Method :- 1. In a pan heat olive oil and add mixed herbs, garlic paste and onion. Cook until the onion turns soft. 2. Add the prawns and cook for 4-5 minutes. 3. Then add the pumpkin puree and water. Mix well. 4. Now add the salt and black pepper powder and stir. 5. Boil for 2 minutes and add fresh cream. Turn the flame off immediately. 6. Garnish with a sprig of parsley and serve

  Ingredients : 175 gms all purpose flour 1/2 tsp salt 113 gms unsalted butter 2-3 tbsp ice cold water 2 tsp olive oil 2-3 cloves of garlic finely chopped 1/3 cup of leek chopped 150 gms of button mushroom chopped 100 gms of poached chicken shredded egg wash for brushing cooled crust For custard 3/4 cup cream 2 eggs salt and pepper ( for seasoning) chilli flakes for seasoning Method : To make the crust: - Add the all purpose flour, salt and the cubes of chilled unsalted butter to the food processor and let it pulse until it takes on the texture of wet sand. - Keep the food processor in the pulse mode and simultaneously keep adding the ice cold water through the feeder tube to make the mixture clumpy. - Empty the food processor onto the chopping board and gently bring together the clumps into a disc shape. - Wrap this disc tightly using a cling film and keep it in the refrigerator for atleast 1 hour or in the freezer for about 15 minutes. - Take the pastry out of the