Ingredients: -chicken(legs),red chilli powder,haldi powder,ginger garlic paste,salt,eggs,salt-biscuits(any) and oil.

Preparation time : -35 minutes

HOW TO PREPARE: -Clean the chicken and boil it in a container with chilli powder,haldi powder ,salt and ginger garlic paste mixed in it.after the chicken is boiled 3/4th, put it aside.Now, take a container and beat the eggs (say 3 for a 1kg chicken),and add chillipowder n salt in the eggs and mix it well.now,crush the salt biscuits and make it as a powder.take a chicken piece(leg) and dip it first in the egg mixture n then dip it in salt biscuit powder n deep fry it in oil until it turns light brown.Serve hot.




Ingredients : -1 cup Vanilla Yoghurt, 1/2 cup Pineapple Juice, 1/2 cup orange juice, 1cup frozen Blueberried, 1cup cut Mango-Fresh or frozen.

Preparation time : -3minutes    

HOW TO PREPARE: -Place the ingredients in a blender and blend on medium speed until smooth. Serve immediately garnishing with finley chopped mango and blueberry.




Ingredients :- 1 ½ cup basmati rice,1 cup jumbo size/big size washed and shelled prawns, 4 teaspoons ginger garlic paste,1 ½ teaspoons turmeric powder,3 teaspoons red chilly powder,2 teaspoons cumin and coriander powder,2 big onions sliced,2 big tomatoes,1 1/2 teaspoon asafoetida, 5 big garlic flakes finely chopped,2 bay leaves,1 mace,1 big cinnamon stick,1 star anise(chakra phool, spice),2 brown cardamom,3 tablespoons thick coconut milk,2 tablespoon tamarind pulp,2 teaspoons tomato ketchup/sauce,3 tablespoons of oil, 3 cups water, salt to taste, finely chopped coriander leaves.

Preparation time : -20 to 30 minutes    

HOW TO PREPARE : -Marinate the shelled prawns with chilly powder, 3 teaspoons of ginger garlic paste, cumin and coriander powder, turmeric powder, 1/2 teaspoon asafoetida. Keep it aside for 10 minutes. Wash the rice and drain water, keep aside. Blanch tomatoes and puree them aside. Boil water in a vessel with bay leaves, mace, chakra phool(star anise), cinnamon stick, brown cardamom, 1 teaspoon ginger garlic paste. In a wok/kadai heat

oil and sauté chopped garlic flakes till they turn golden brown. Then to this add the sliced onions and 1 teaspoon asafoetida and fry till golden brown. When the onions turn golden brown add to it tomato puree and sauté till it leaves oil. To this then add the marinated prawns and sauté it. Cover them for 3 minutes or till prawns are cooked. Remove the lid and add to it tamarind pulp and tomato ketchup/sauce. Stir for some time. Then to this add rice and sauté for 2 minutes. Then add salt as per taste, coconut milk and boiling water with all the spices. Bring the rice to boil and cook until done. Serve hot with chopped coriander on the top.