• Boil potatoes until they become soft and tender. Mesh the potato in a mixing bowl. Then add already boiled and shredded chicken pieces, chopped green part of spring onions, fresh coriander and mint leaves. To make it more hot and spicy add green chili paste, hot sauce and soy sauce.
• Season with white peeper powder, crushed black peeper and red chilies, chat masala, cumin seeds, coriander powder, garlic powder and lost but not the least salt to your taste.
• Grind and mix all the ingredients well into a thick paste.
• Grease your hand with oil and using your hands shape the paste into 10 equal cutlets.
• Dip in beaten egg and coat with breadcrumbs.
• You can store the cutlets for 2-3 days in freezer or fry on the go.
• Preheat the oil little bit and fry the cutlets on medium flame. Changes sides for better cooking and to avoid burning the cutlets.
• When ready serve with your favorite sauce.

Aloo ki chatni

• Add all the ingredients of aloo ki chatin in blender jar and blend them together. Add some water so that blended aloo would easily come out of the container.
• Empty the container into a frying pan and cook the liquid mixture on medium flame for 2 – 3 minutes. Aloo ki chatni is ready.

Samosa Stuffing

• Start by frying a small sized nicely chopped onion in a pan.
• During the process add garlic and keep frying for 2 more minutes.
• Then add red chilies, cumin seeds, turmeric, coriander, chaat masala, salt to your taste, finely chopped green chili and dried mint leaves one after another. Stir them and add already boiled potatoes. Stir again so that potato is nicely mixed with other seasonings and paste is formed. Add some more coriander leaves and squeeze half of the lemon over it. Stir to mix. Turn off the flame.

Samosa Dough

• In a mixing bowl add 2 cups of refined flour (maida) season, salt, cumin seeds and ghee. Using your hand mix them together and add water as needed.
• Kneed tight dough and rest it for 30 minutes.
• On a flat surface make a round roll and cut it into small equal pieces. Roll out each piece into egg shaped parallel patties. Cut them into two pieces so that you can easily make two samosas out of it..
• Using your fingers, fold the patti from the liner side in such a way that a triangular pocket is formed overlapping one side on the other. User water to glue the sides. The circular side is used to cover up the samosa after potato stuffing is filled in.
  
• Heat oil and deep fry the samosas on low flame until golden. Aloo ka samosa is ready to be served with aloo ki chatni.
  

Marination of king fish

• Add all the ingredients listed above for marinating the fish in a bowl. Mix them thoroughly to make a paste of masala.
• Place the nicely cleaned fish pieces in a tray or a plate and apply the masala paste on both sides of the fish. Marinate for 30 to 40 minutes.
• Heat up ⅔ cup oil and fry the fish pieces on low to medium flame until golden brown from both sides. Change sides so that the pieces wont burn up. When ready take out and keep aside.

How to make Gravy

• In the same pan, use the left over oil to fry 3 medium sized onions until light golden brown in color. Add 1 tbsp ginger garlic paste, 1 tbsp cumin seeds and fry them for few more minutes.
• Add ½ water cup water and cook on low flame until onion becomes soft.
• Then add crushed green chilies, red chili powder, salt to your taste, biryani masala, dried Fenugreek Leaves (Kasuri Methi) and yogurt. Stir and cook on high flame for 2 – 3 minutes.
• Meanwhile, blend 3 tomatoes. Add into the gravy and cook on medium flame until liquid dries and oil separates. Turn off the flame.

Rice

• Now grease vessel with oil and make a base layer of already boiled rice.
• Flow down some gravy and add cover up with another layer of rice. Add some more gravy on the top and garnish with orange food color (zarda rang).
• Decorate with fresh coriander, mint leaves and some green chilies.
• Lastly, place over the fried fish peaces on the top and steam cook on low flame (dum) for 15 minutes. Ready to serve.

• In a bowl make a marinade by adding chicken boneless pieces, garlic, black pepper, red chili powder, crushed red chilies, salt, vinegar and soy sauce. Mix them well and marinate for at least 30 minutes.
• Cook the marinade on the high flame for 2 minutes. Then cover the pan and cook it on low flame until chicken becomes tender. Uncover the pan and now cook it on high flame until liquid content is dried. Turn off the flame and keep aside.

Pizza Dough Formation

• Take ½ cup water in a bowl and add 2 tsp yeast into it and stir them together. Leave the mixture aside for 10 minutes or the yeast get foamy and dissolved.
• Add 4 cups of all purpose flour, 1 tsp sugar, 1 tsp salt and 2 tbsp oil in a separate larger bowl and stir them with your hand. Then gradually add in the yeast mixture and warm water as required. Knead with your hands until the dough gets smooth and elastic.
• Shape the dough into a ball, apply some oil and cover the mixing bowl with plastic wrap. Allow it to rise until double in size by resting for 1 to 2 hours.
• After enough rest punch the dough down. Then place it on flat surface and shape all the pieces into round pizza breads.

Baking of Pizza

• Grease pizza pan and dust with some flour. Place the pizza bread on the pan and mark a border for the pizza topping around the bread with your finger. Use fork to rough the surface of the bread in between so that pizza topping make a nice bond with the bread.
• Then spread pizza sauce, cheddar and mozzarella cheese as required. Set up the cooked chicken and lastly, decorate the topping with capsicum, onion, seedless tomato, another round of mozzarella and cheddar cheese and black olives. Sprinkle some chili flakes and oregano. Let it rest for 5 – 7 minutes
• Bake in preheated oven at 180°c for 12 – 15 minutes. Enjoy every bite of it.

Home-made mayonnaise

• Add oil, milk, lemon juice and seasoning of salt and sugar as per above mentioned quantity in a blender.
• Blend well until the mixture gets thick and creamy. When mayonnaise is ready use it or save it for later use. You can store it in a refrigerator for up to 4 days.

Spicy Mayo

• Grind mint and fresh coriander leaves and green chilies in a food grinder to form their paste.
• Take 3 – 4 tbsp of home-made mayonnaise in a small bowl. Add in the paste of mint-coriander-chili paste.
• Season with white pepper powder and salt. Stir so that contents are thoroughly mixed to form spicy mayo ready to be served.

Tandoor Mayo

• Take 3 – 4 tbsp of home-made mayonnaise in a small bowl. Season with tandoori masala and paprika powder. Add in chili garlic sauce.
• Stir so that contents are thoroughly mixed. Tandoori Mayo is instantly made and ready to served.

Chicken Tikka

• In a large mixing bowl, add chicken, garlic paste, tikka masala, crushed red chilies, white pepper powder, salt, lemon juice, orange food color and yogurt as per the quantity mentioned above. Mix all the contents thoroughly using your hands or a silicone mixer.
• Marinate for 30 minutes.
• Cook the marinated chicken in a nonstick frying pan. Cover the pan and cook on low flame until chicken becomes tender.
• Then cook on high flame util liquid dries. When done turn off the flame and let cooked chicken cool down.
• Using your hands shred off the pieces of chicken in a bowl.
• Then add home-made mayonnaise as required and thoroughly mix it with the shredded chicken pieces. Keep the mixture aside.

Vegetable Filling

• Add grated capsicum, carrot and spicy mayo in a bowl and thoroughly mix them together to be used as vegetable filling.

Mayo Cheese Frosting

• Make Mayo Cheese frosting by combining together cream cheese and mayonnaise.

Assembling

• Take fresh bread slices as required and cut off their hardened and browned crust around all sides. Make base for your cake by adjusting the breads on a 8 inches round loose base spring foam cake tin.
• Spread over some tandoori mayo and make a filling of chicken tikka.
• Add a second layer of bread slices covering the shape of the tin.
• Now add in vegetable filling.
• Add a third layer of bread slices and spread and make another filling of chicken tikka as per step 2 above.
• Add a final layer of bread slices and apply mayo cream froasting on top and on sides after releasing the base.
• Garnish the cake with cabbage and carrot around sides and tomato and cucumber slices on the top.

• In a frying pan fry finely chopped garlic until golden as per quantity mentioned in the ingredients section.
• Add in onion and fry for a while on low to medium flame.
• Then add sweet corn, cabbage, capsicum, carrot, and already boiled peas. Cook on high flame for further 2 minutes by stirring continuously to prevent burning of the ingredients.
• Add the rest of the ingredients together i.e. chili garlic sauce, soy sauce, vinegar, Worcestershire sauce, salt, black pepper, white pepper powder, mixed herbs. Cook on high flame and continue stirring until liquid dries. When done turn off the flame and let it cool down.
• Take some fresh bread slices and cut off their hardened and browned crust around all sides. Dip the cropped slice in water gently. Make sure you don't leave the slice dipped in water for too long. Take it out immediately when it becomes thoroughly wet. Repeat the process unless you get enough pastries for the filling mixture you have already made for the recipe.
• Using your palm of your hand fill up surface of the bead pastry with filling mixture and make shape like a round ball. Repeat the process for rest of the pastries.
• Coat the bread balls with breadcrumbs for crispy and crunchy covering. Use your hands in the process to maintain the round shape while applying breadcrumbs thoroughly on all sides.
• Before cooking preheat the oil. Fry on medium flame and flip over the sides until balls get golden and crispy.
• Take out on the kitchen towel to shed extra oil before serving. Within no time you can serve the crispy and crunchy mayo balls with tomato or any other sauce or chatni you may like the most.

• Take 3 cups of all purpose flour in a large mixing bowl. Add in ½ tsp of salt and 3 tbsp of unsalted butter and gently mix them together.
• Add water and knead well for 5 to 6 minutes. Use water wisely in the process to bring the dough together into a soft, elastic, and cohesive ball. If the dough is tacky, or even a little sticky, don’t worry. It will absorb moisture as you wrap it in plastic and rest in freezer for 20 minutes.
• Meanwhile, add 300 grams of unsalted butter in an empty bowl. Add in 2 tbsp of all purpose flour and mash the butter and shape it into a round ball. Wrap it with plastic and keep it in freezer for 10 minutes.
• Take out the dough from freezer and roll it out into into a rectangle shape. Place the butter block in its center and wrap up all the sides of the dough.
• Again roll the dough out all over again into big rectangle. Then fold it down with your hands and place it in a lightly floured pan. Cover it with plastic and keep it in freezer for 15 minutes.
• Repeat the above steps for two more times making total 4 such turns.
• Homemade puff pastry dough is ready to be used and can be stored in freezer for up to 3 months.