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.