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• Preheat the leftover lamb roast and roughly shred the meat with a fork.
• Cut the burger buns into halves and toast them.
• In a small bowl, mix together the ketchup, chili garlic sauce, mayonnaise and chopped red bell pepper.
• Set aside.
• Spread the sauce over the bottom of bun.
• Arrange the salad leaves evenly on the burger bun.
• Top the base of the burgers with shredded meat and sliced onions, tomato slice, cucumber.
• Add a tablespoon of prepared sauce to each burger.
• Top with the red and green bell pepper slices and cover with other half of the burger.
• Cut into halves.
• Best Ever Roasted Lamb Burgers are ready to serve.

• Preheat oven to 180 degree C.
• Lightly grease a 12-cup muffin pan with nonstick cooking spray, butter or olive oil.
• Cut each Seekh Kebab into four pieces and set aside.
• Divide pizza dough into 12 equal portions and place one pizza circle into the bottom of each greased muffin cup, making sure that the edges do not curl in to block the opening of the “cups”.
• Fill with 1 teaspoon of pizza sauce, then stuff with your seekh kebabs, cheddar cheese, green pepper and onion toppings.
• Top with a generous pinch of shredded Mozzarella cheese, and a sprinkle of Italian seasonings.
• Repeat with remaining pizza cups.
• Bake 15-20 minutes or until the dough is golden brown and cheese is melted.
• Remove from the oven and allow to rest about 3–5 minutes before serving.
• Delicious Seekh Kebab Pizza Bites are ready to serve.
• Serve immediately.

• Cut all vegetable into cubes and keey aside. Then cut the chicken into cubes and marinate with ginger garlic paste, egg white, Cornflour, soy sauce, chili sauce, vinegar, red pepper and salt. Mix well and keep aside.
  
• Bring a large pot of salted water to a boil. Cook egg noodles for 5-7 minutes, until they reach desired consistency. Drain the noodles. Rinse in a bowl of cold water and drain again. Keep aside.
• Heat 4 tbsp olive oil in wok or large frying pan over a medium to high heat.
  
• Fry marinated chicken pieces for 8-10 minutes or until cook from inside and golden brown from outside.
  
• Remove from the oil and keep aside.
  
• Now saute chopped ginger garlic in the remaining oil for 30 seconds or until aromatic.
  
• Add half cup of water, hot pepper sauce, soy sauce, and chili flakes. Let it simmer for 2 minutes or until all water dries up.
  
• Add the onion and keep stirring on high flame. Season with salt and pepper.
  
• Add capsicum and stir fry together for 1 minute then add tomato and turn the heat on high.
  
• Add the tomato ketchup and vinegar, continue to stir fry for 1 minute.
  
• Adjust the seasoning to taste and add fried chicken.
  
• Toss in the noodles,breaking up the clumps as you drop them in and continue to stir fry for 30 seconds.
  
• Pour in 2 tablespoons of water and let it steam up through the ingredients ,helping to cook the veg and to warm the noodles through.
  
• Remove the pan from the heat.Sprinkle some chili flakes over it and top up with olives.
  
• Serve up straight away to appreciate the kick. ENJOY!!
  

• Take a thick slice of bread (I like the multigrain bread because of its texture and flavor, but you can use whole wheat or white bread).
• Cut the middle of the bread from the slice leaving a ½-inch (1 cm) border of crust.
• Stuff the bread slice hole with some Mince Kabab filling.
• Heat a frying pan over medium-high heat.
• Put your bread over it and cook on the mince side.
• Cover and let it cook until it is light golden, a couple minutes.
• Flip your bread slice.
• Now with a spatula or spoon make a hole inside of the bread.
• Then carefully crack your egg into the hole on top of the mince topping to make sure the egg does not spill over.
• Season with salt and red pepper and a sprinkle of basil.
• Cover the pan and Cook until the egg is pretty set on the bottom, another minute or so.
• Cook until the other side of the egg white is set but the middle is still runny.
• You can add some cheese.
• Transfer to a plate.
• Your Delicious Egg-in-a Hole is ready to eat.
• Enjoy!

• Cut off the fish head off directly behind the gills, if desired.
• Now rinse he fish of, inside and out, in cool water then cut fish into halves, lengthwise.
• Pat fillets dry with a paper towel.
• Sprinkle lime juice and lemon juice over the fish.
• Put salt and ginger-garlic paste on the fish.
• In a small bowl, mix together the rice flour, plain flour, red chili, coriander powder, cumin powder, all spice powder, turmeric powder, carom seeds (ajwain) with 1 tablespoon water and make a smooth paste.
• Dab this paste onto fish and refrigerate for 6 hours or preferably overnight. Remove from the fridge and strain excess water.
• Heat a large griddle (tawa) or cast-iron pan over high heat.
• Remove from the fridge and strain excess water.
• Heat a large griddle over medium heat.
• When the pan is hot, add the mustard oil ( you can use any cooking oil).
• Put the fish on the griddle, skin side down (if applicable), laying them down away from your body.
• If fish fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is crispy, golden and caramelized around edges, about 5-7 minutes.
• Carefully flip fillets and add some mustard oil to the griddle.
• Tilt the griddle slightly to let the mustard oil pool at one end.
• Use a spoon to baste the fish with the mustard oil.
• Continue basting until golden all over and cooked through, 2-3 minutes more, depending on the thickness of your fish.
• Take it out in a serving platter when crispy and golden brown from outside and cooked from inside.
• Sprinkle chaat masala and lemon juice over it.
• Garnish with Lemon slices.
• Your Restaurant Style Tawa Fish is ready to eat. ENJOY!!

• Cut chicken breast into bite sized pieces.
• In a blender, Make a smooth paste of yogurt, mint leaves, coriander leaves, green chilies, ginger and garlic.
• Take it out in a mixing bowl, Add lemon juice, cumin powder, coriander powder, cayene powder and salt. Give it a good stir and get the chicken pieces coated evenly.
• Marinate chicken at least for 30 minutes to blend flavors.You can marinade the chicken for a few hours or even overnight. If you really are in a rush, you can even cook the chicken straight away
  
• Cover the bowl tightly with clingfilm.
  
• Heat oil in a deep wok or pan.
• Then add the marinated chicken along with the marination.
• Cook for 10 minutes on medium flame.
• Chicken will release lot of juices. So, after 10 minutes cook the chicken on its own juices for another 15 minutes or until it becomes tender.
• If curry becomes dry add a splash of water.
• Increase the flame and cook on high flame for 2-3 minutes until curry is thickened.
• Taste and adjust the seasoning and turn off the flame. (Do not over cook)
• Dish it out and Serve Mint Chicken Curry with Rice.

• Cut the chicken chunks into small pieces.
• Heat the oil in a skillet over medium high heat.
• Add the chicken chunks and sauté until the edges begin to brown, about 10 minutes.
• Position racks in the upper third and middle of the oven.
• Place a pizza stone or inverted baking sheet on the top rack and preheat the oven to 180 degrees C for at least 20 minutes.
• Meanwhile, layout a sheet of parchment paper and brush with olive oil.
• Divide dough into two equal parts and transfer it onto a dry surface.
• Roll and shape the dough into a 9-inch triangle, stretching it with our hands as needed.
• Lightly brush the dough with olive oil.
• Spread about the 1/4 cup of BBQ sauce over each pizza.
• Sprinkle the shredded cheddar cheese atop the sauce.
• Top with cooked chicken chunks.
• For a pleasantly crisp touch, spread the uncooked onions and green bell pepper over the chicken mixture. If you prefer onions that are completely cooked, sauté them all with the chicken.
• Sprinkle Mozzarella cheese oregano and dried basil over them.
• Top with jalapoens.
• Bake the pizzas for about 15-18 minutes, until the crust(s) are golden and cheese melts and the topping is bubbling.
• Remove from the oven, and cut into pieces.
• Unbelieveably Awesome BBQ Chicken Pizza is ready to serve.
• Garnish with snipped fresh basil, if desired.
• Serve warm or hot!

• Bring a pot of salted water to boil.
• Add pasta and cook for 7-10 minutes or until al dente.
• Drain and keep aside.
• Meanwhiile, prepare butter chicken according to the recipe instructions (for reciep click here).
• Add pasta to the prepared butter chicken(murgh makhani).
• Toss to coat evenly.
• Heat through.
• Sprinkle red pepper flakes over it.
• Garnish with green chilies and coriander leaves.
• Dish it out.
• Finger Linkin’ Butter Chicken is ready to serve.

• Preheat the oven to 200º C. 
• Place naan breads on a lined baking sheet. Sprinkle some olive oil on them.
• Spread Pizza Sauce over the naan breads.  Sprinkle some oregano and basil.  
• Then top with the grilled chicken, veggies (like onion, green pepper, sweet corn, olives).
• Sprinkle mozzarella and cheddar cheese over them.
• Cook in the oven for about 5-7 minutes or so, until the cheese is melted and bubbling. 
• Sprinkle over some basil leaves (if you like) and serve hot.

• Place chicken in a large bowl. Add cumin, garam masala and turmeric. Toss to coat.
• Heat 1 tablespoon olive oil in a deep skillet or dutch oven. Place chicken to the skillet.
• Cook for 5 minutes or until lightly browned.
• Take it out in a dish and set aside.
• Heat remaining oil in the same skillet.
• Saute onion, ginger and garlic in hot oil.
• Cook for 3-4 minutes or until lightly golden.
• Add rice and cook for 2 minutes. Return chicken to the skillet.
• Add chicken stock and gently stir. Bring to a boil then reduce heat to low.
• Cover with a lid and simmer for 25-30 minutes or until the rice is tender and all water dries up. Let stand for 10 minutes.
• Sprinkle with coriander. Simple Chicken Biryani is ready to serve.

• In a large bowl, combine together the shredded chicken and mayonnaise.
• Now add lettuce leaves.
• Season with salt and pepper.
• Mix until well combined.
• Toast bread slices and cut out their edges if you want otherwise you can use as it is.
• Place a slice bread in a clean-surface and spread the chicken mayo filling on it.
• After filling, take another bread slice and put it on the above of filling.
• Repeat again and make three layers withit.
• After that, put the forth one slice of bread on the third layer of filling and lightly press to complete the sandwich.
• Now Secure with wooden picks and cut the sandwich diagonally and following the same process prepare rest of the Sandwiches.
• Your Bakery Style Chicken Mayonnaise sandwiches are ready to serve. ENJOY!!

• Position rack in top third of oven and preheat to 400°F or 200°C.
• Spray a baking tray with nonstick cooking spray and arrange the bread slices on it.
• Spread butter generously over the bread slices.
• Bake the bread slices for 5 minutes or until just starting to toast.
• Remove toasted bread from oven and spread each slice with 1 tablespoon pizza sauce.
• Sprinkle dried oregano over it.
• Top with veggies, chicken, and red-pepper flakes and shredded Mozarella cheese.
• Garnish with olives, (if desired).
• Return to oven for 5-7 minutes or until cheese is melted and golden brown.
• Sprinkle dried basil on it.
• Delicious and the Easiest Bread Pizza is ready to serve. ENJOY!!

• Preheat oven at 170 degree C or 300 degree F.
• Prepare bundt cake pan by greasing and flouring it generously.
• Place chocolate chips in a small bowl. Sprinkle 2 tablespoon of the flour over them. Mix to ensure all the chocolate chips are coated. Note:(This will help prevent them from sinking to the bottom of the cake during baking).
• Now 1st prepare the dry ingredients. Sift the remaining flour with the cocoa powder, instant coffee, baking powder, baking soda and salt and set aside.
• Take a small jug to prepare wet ingredients. Add sour cream, whole milk and vanilla essence in it. Mix until well combined. Set aside.
• In a large mixing bowl, cream butter and sugar until light and fluffy.
• Now add the eggs one at a time, beating well and scraping the sides of the bowl after each addition.
• Then start adding the dry and wet ingredients in turns. Start with adding a third of the dry ingredients, mix it in. Then add half the wet ingredients and mix. Next another third of the dry, followed by the remainder of the wet ingredients. Finally add the last third of the dry and mix.
• Sprinkle the chocolate chips and fold the batter gently.
• Pour the batter into the prepared cake pan and smooth the top evenly.
• Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the centre comes out clean.
• Allow the cake to rest in the pan for about 10 minutes before turning it out on a wire rack to continue cooling completely.

To Make the Ganache

• Place the grated chocolate into a bowl.
• Then add the butter and cream.
• Melt them all together over a double boiler or in the microwave, giving it all an occasional stir to ensure no lumps form.
• Pour this over the top of your cake and allow it to set. (Note: Before pouring ganache, make sure your cake must be completly cool).
• Now top with grated chocolate.
• Your Delicious Chocolate Lover’s Dream Cake is ready to enjoy! 🙂