INDIAN FOOD

Ingredients: 4 pork chops 4 tablespoons fresh lemon juice 4 tablespoons honey 2 tablespoons soy sauce or 2 tablespoons tamari soy sauce 1 tablespoon sherry wine 2 cloves garlic, minced Directions: 1. Combine all ingredients in a plastic zipper bag and refrigerate for a day (quickly putting everything together first thing in the morning is easy and works well). 2. At cooking time, drain chops and reserve some of the marinade for basting, then either preheat a grill with medium-hot coals or preheat your broiler; depending on the thickness of your pork chops, total cooking time should take 12 to 15 minutes, turning once and basting with the reserved marinade a couple of times early on.

Ingredients: 1/2 cup uncooked quinoa 1 cup water cherry tomatoes, quartered red onion, chopped garbanzo beans (chickpeas), about 1/2 can - drained and rinsed avocado, chopped 2 tbs. (or so) freshly squeezed lemon 2 tbs. (or so) good quality olive oil salt to taste feta cheese, crumbled Directions: 1. In a small saucepan add the 1 cup of water and the 1/2 cup of quinoa. Bring to a boil then reduce the heat and simmer, covered, until the liquid has been absorbed (about 15 minutes). 2. Set aside to cool. 3. In a medium bowl combine the cherry tomatoes, red onion, chickpeas and avocado. Squeeze a wedge of lemon over the top and drizzle with olive oil. Salt to taste, but salting lightly if you will be using the crumbled feta. Stir gently to combine. Add the quinoa, stirring gently again to combine. 4. Spoon onto serving plates and top with crumbled feta.

Ingredients: 4 boneless skinless chicken breast halves 4 -5 teaspoons taco seasoning mix 1 cup salsa 1 -1 1/2 cup shredded cheddar cheese 2 tablespoons sour cream (optional) Directions: 1. Preheat oven to 375 degrees F (190 degrees C). 2. Place chicken breasts in a lightly greased 9x13 inch baking dish. 3. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. 4. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. 5. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. 6. Top with sour cream if desired, and serve.

Ingredients Hot dog buns 4 Grated cheese 1/2 cup Mustard paste 1 tsp Onion sliced 2 Capsicum chopped 1 Ketchup 2 tbsp Oil as required For Chili Chicken Topping: Boneless chicken 1 cup Chili sauce 1 tbsp Soya sauce 1 tbsp Chili garlic sauce 1 tbsp Salt 1/2 tsp Black pepper 1/2 tsp Flour 2-3 tbsp Oil for fry Directions For chicken topping: Marinate chicken with chili sauce, soya sauce, chili garlic sauce, salt and black pepper for 10 minutes. Now sprinkle flour and mix it nicely. Then heat oil and fry chicken till light golden. Mix chicken with capsicum and ketchup Cut hot dog buns into long half, toast it with 1 tbsp oil in pan and keep it aside. Now saute onion in 2 tbsp oil for 2 minutes. Then spread mustard paste on each buns. Place chicken mixture on bun, spread onion slice and spread cheese on top and cover with half bun. Now cut into half and close with tooth pick. In end, roll in butter paper and serve hot.

Ingredients Chicken fillet 4 Salt ½ tsp Chili sauce 2 tbsp All purpose flour 1 ½ cup Salt to taste Garlic powder ½ tsp Mustard powder 1 tsp Red chili powder 1 tsp Baking powder 2 tsp Burger bun 4 Mayonnaise 4 tbsp Ice burg as required Cheese slice 4 Mustard paste 4 Cooking oil for deep frying Directions Marinate chicken with salt and chili sauce and leave it for 5 – 6 hours. After marination take out chicken water. Add all purpose flour, salt, garlic powder, mustard powder, red chili powder and baking powder. Mix well all the mixture. Then coat chicken with flour mixture. Then fry the chicken in oil. Then bake it in oven. Put cheese on chicken and keep it in oven until cheese melt. Now take bun and put chicken, mayonnaise, mustard paste and ice burg and cover with other bun. Delicious zinger burger is ready to serve with French fries and chili sauce.

Summary Spicy chicken is an appetizer or starter dish. Enjoy with dinner roll, fries, garlic dip and sauce. If you want more crisp then use skinned chicken. Ingredients Whole chicken 1 ½ kg (4 pieces) Clove 3 – 4 Small cardamom 2 – 3 Whole red chili 6 – 7 Lemon juice ½ cup Cinnamon 2 – 3 piece Whole cumin 1 tsp Black pepper corn 1 tbsp Mace ½ tsp Garlic paste 2 tbsp Nutmeg ½ Salt as required For Batter: Egg white 4 Yellow food color 1 pinch Rice flour ½ cup Oil for frying Salt as required Directions Divide the chicken into four portions. Grind together cloves, small green cardamoms, red whole chilies, cinnamon, whole cumin, black pepper corns, mace and nutmeg. In a mixing bowl add lemon juice, salt and the ground spices. Add the chicken pieces and marinate for an hour. To make the batter take another mixing bowl add rice flour, egg whites and salt.Mix well. Heat oil in a pan. Dip the chicken pieces in the batter and deep fry. Serve with chutn...