Chicken Shashlik

Boneless chicken breast 1.5-2 lbs.
Red onions 2
Bell pepper 2 large
Tomatoes 4 large
Red chili powder 1 tbsp.
Salt 1 tbsp.
Crushed garlic 2 tbsp
Crushed ginger 1 tbsp
Corriander powder 1 tbsp
Cumin powder 1 tbsp
Lemon Juice 2 tbsp.
Soy sauce 1/2 cup.
Yogurt 1/2 cup


Prepare marinade: In a large bowl, combine yogurt, soy sauce, lemon juice, red chili powder, salt, crushed garlic, crushed ginger, corriander, and cumin - and mix well
Cut bonless chicken breast into squares (roughly 2 inches x 2 inches)
Add chicken to the marinade and set aside for 1 to 2 hours
Cut onions into four pieces each
Cut tomatoes into four pieces each
Cut bell pepper into square slices (remove the seeds)
Preheat oven to 450 degrees
Remove chicken cubes from marinade and put in a baking pan
Cover with foil and bake for 30 minutes
Check to see if chicken juice is running clear - if not, bake for additional 15 minutes
Remove foil, add tomatoes, onions, and bell pepper and broil on low heat for 15 minutes (or longer if desired) to brown the chicken and dry excess water
Serve with steamed or brown rice, naan, or garlic bread

Chicken Chowmen With Rice

1 kg boneless chicken
3 carrots
1 large capcicum
2 tb spoon red chilli
Salt according 2 taste
Black paper 2tb spoon
Ajinomotto 1tb spoon
Soya sauce sweet 3tb spoons
Tomato paste 2tb spoon
400 grms macroni
1 cup rice
4 tb spoon oil


In a large bowl let the macroni boil add 1tb spoon of oil and 1 tb spoon of salt while boiling.
Finely cut the carrots, capcicum and fry them untill they become tender then cut the boneless chicken in fingers and add them into the fried vegetables.
Meanwhile boiled the rice.
Then add all salt, black peper, red chilli, soya sauce and ajinomotto in the stuff and stir well.
Then add the rice in it and finally add the boiled macrona in it.
Serve it hot and with ketchup and hot sauce.

Mother's Day Cake

2 cup flour
2/3 cup cocoa
1 2/3 cup sugar
1 teaspoon baking powder
2/3 cup butter
2/3 cup milk
3 eggs
A pinch of salt


Sift together cocoa, flour, baking powder and a pinch of salt. Beat eggs well and keep aside.
Mix butter and sugar.
Add milk.
Beat well, till fluffy.
Add eggs slowly and stir.
Fold in the flour mixture.
Add 2-3 teaspoons of water.
Pour into a greased and floured pan.
Bake at 190C for 40-50 minutes in a preheated oven.

FOR ICING:
Put in a bowl ghee or butter or u can take half amount of ghee and half amount of butter and add to it sugar, cocoa powder, milo, cadbury chocolate powder and mix it well, (do not cook).now pour this icing sauce on the cake all over, make sure it is thick enough to stick the cake, if it is very thick then before mixing all the ingredients heat the ghee a little bit and then add all.
Now referegerate the cake until it sets and serve with hot tea.u can also sprinkle icing sugar on it to give it a nice look;)

Daal Saag(Moong Daal and Spinach)

2/3rd cup yellow moong dhal
10 oz. chopped spinach ( approximately 250 gm.)
1 onion, chopped
1 tsp. minced ginger
4 large garlic cloves minced fine
2 large tomatoes, sliced
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. garam masala powder (optional)
1 tsp. turmeric powder
1 tsp. lemon juice
2 tsp. salt or to taste


Pre-cook the lentils using three cups of water.
Heat oil in a saucepan and fry the cumin seeds for a minute.
Add the sliced onions, minced ginger, minced garlic, cumin, coriander and garam masala powders, as well as spinach and sliced tomatoes and cook stirring constantly for ten minutes on medium low heat.
Stir in lentils with another three cups of water and turmeric powder.
Heat till the mixture starts boiling, season with salt and lemon juice and turn off the heat.

Chicken Curry With Ginger N Yogurt

2 lb chicken pieces (I used boneless thighs, but you can use bone-in pieces or even chicken breast chunks)
1 large onion, chopped roughly
4 cloves garlic
2 tsp grated fresh ginger
1/4 Cup fresh mint leaves or cilantro, plus extra for garnish
1-1/2 Tblsp oil
1 tsp turmeric
1-1/2 tsp garam masala
Pinch of cayenne (optional)
1-1/2 tsp salt
1/2 Cup yogurt
1 15-oz can diced tomatoes, drained


In a food processor or blender, grind the onion, garlic, ginger, mint or cilantro, and oil together into a paste.
Heat a heavy deep skillet and cook this mixture, stirring, for about 5 minutes. Add the turmeric, garam masala, cayenne(red chili), and salt and cook for another minute.
Stir in the yogurt and tomatoes and cook until the mixture is a thick puree. Then stir in the chicken pieces, coat them with the spice mixture, and simmer on low, covered, until the chicken is tender. Garnish with additional mint or cilantro and serve with rice or naan.

Carrot Pineapple Smoothie

3/4 cup chopped fresh pineapple
1/2 cup ice
1/3 cup fresh orange juice
1/4 cup chopped carrot
1/2 banana


Place the pineapple, ice, orange juice, carrot, and banana in a blender.
Blend until smooth and frothy.

Cheese Omelette

3 eggs
1 tsp butter
1 tsp. heavy cream
2 tbsp. cream cheese(or triple Italian creme cheese)
Sea salt and black pepper, to taste
1 tsp. sour cream
Finely diced chives(green garlic), to garnish


Heat the butter over high heat in a small skillet until foamy.
Meanwhile, beat together the eggs, heavy cream, salt and pepper.
Whisk the mixture with a fork to incorporate as much air as possible.
Pour the egg mixture in the skillet and swirl it around a bit so it is just ever-so-scrambled. Now wait.
Don’t do anything for at least 45 seconds.
Using a silicone spatula, scrape around the edges of the pan to loosen the egg from the sides.
Tilt and swirl the pan to allow the runny, uncooked egg on top to drip down underneath the cooked parts.
Do this for about a minute.
Add the cream cheese at this point to one side of the pan and cook for another 30 seconds to a minute.
Using your silicone spatula, fold the opposite side of the eggs over the cheese.
Gracefully slide the whole thing onto a plate.
Top with a sour cream and some chives.

Banana-Oatmeal Pancakes

Prep time: 10 minutes Cook: 8-10 minutes Yield: 4 servings

• 1 1/2 cups all-purpose flour
• 1/3 cup wheat germ
• 1/3 cup quick-cooking oats
• 1 Tbs baking powder
• 1/2 tsp ground cinnamon
• 1/8 tsp salt
• 2 eggs
• 1 1/2 cups milk
• 1 ripe banana, peeled and mashed
• 3 Tbs maple syrup
• 1Tbs canola oil, plus more for the skillet

1. In a large bowl, stir flour, wheat germ, oats, baking powder, cinnamon, and salt.
2. In a bowl, lightly beat the eggs. Add milk, mashed banana, maple syrup, and 1 tablespoon canola oil and whisk thoroughly.
3. Heat a large nonstick skillet over medium heat. Lightly grease with canola oil. Pour 1/4 cup batter per pancake. Flip with spatula when tops bubble and edges look slightly dry. Cook until the other side is golden brown, about 2 minutes per side. Use a cookie cutter to press out pancakes in any shape your kids like.

How kids can help: Measure ingredients..

Per serving: 422 calories, 11 g fat (4 g saturated), 365 mg sodium, 119 mg cholesterol.