Ingredients Of Sweet Chilli Almonds

• 1 Cup almonds whole
• 1/2 egg white
• 2 sprigs curry leaves
• 1/2 tsp salt
• 2 tsp sugar (fine grain)
• 1/2 tsp red chilli powder

How to Make Sweet Chilli Almonds

• 1.Place the curry leaves in a microwave and dry them completely on low heat. Crush them in a bowl and add salt, sugar, red chilli powder.
• 2.Mix well. Add the egg white to the almonds, mix well. The egg white should be just enough to coat the almonds lightly.
• 3.Now sprinkle the masala and mix well. Spread the almonds on a roasting tray.
• 4.In a pre-heated oven cook the almonds for 10 minutes at 120c.
• 5.Remove and allow to cool completely. Keep in an air tight jar.

Ingredients Of Chicken Minced Salad

• 30 Ml olive oil
• 200 gms chicken mince
• 20 gms garlic (minced)
• 125 gms onion, chopped
• to taste salt
• to taste black pepper
• 50 gms carrot, shredded
• 120 gms cabbage
• 100 gms green onions, chopped
• For the sauce:
• 60 gms sweet chilli sauce
• 40 gms peanut butter
• 20 gms ginger, grated
• 30 ml soy sauce
• 60 gms fresh cilantro, chopped
• 10 gms red pepper flakes (crushed)
• 4 nos tarts

How to Make Chicken Minced Salad

• 1.Heat oil in a large skillet over medium.
• 2.Add chicken, garlic, onions, salt and pepper and cook, tossing occasionally, until chicken is cooked through.
• 3.Add the carrots, cabbage, and green onions, and cook for 2 more minutes.
• 4.In a small bowl combine the sweet chili sauce, ginger, peanut butter, soy sauce, and crushed red pepper. Stir until smooth.
• 5.Add sauce to the pan. Add cilantro. toss everything until combined.
• 6.Spoon mixture into individual tarts.

Ingredients Of Tex Mex Veggie Burrito
For Veggie Burrito:
2 tbsp guacamole
2 tsp jalapeno, chopped
1/3 cup mix greens
1 wheat tortilla (warm)
2 tbsp brown rice
1 tbsp corn
1 tbsp refried beans
1 tbsp onion
1 tsp cilantro
1 portion roughly chopped paneer, grilled
1 tsp cilantro
1 tbsp mango puree
1/2 tsp chipotle sauce
2 tbsp tomato
1/2 tsp cilantro
1 tsp lemon
Salt
How to Make Tex Mex Veggie Burrito
1.Place the wwarm wheat tortilla flat.
2.Fill it with guacamole, jalapeno and mixed greens.
3.Mix and place the brown rice along with corn, refried beans, onion and cilantro.
4.Now mix and place roughly chopped grilled paneer and cilantro.
5.Top it with a mix off mano puree, chipotle sauce, tomato , cilantro, lemon and salt.

Ingredients Of Summer Squash Salad
1/4 Cup white balsamic vinegar
1/4 cup lemon juice
2 tsp lemon rind
2 Red chillies
2 Garlic cloves (crushed)
1 tbsp olive oil
150 gms summer squash (zucchini)
to taste sea salt
to taste black pepper
basil leaves
How to Make Summer Squash Salad
1.Take an okhli and crush the 2 cloves of garlic.
2.Now, in a bowl add the white balsamic vinegar, lemon juice, lemon rind, red chillies and olive oil. Add the crushed garlic along with sea salt and freshly crushed black pepper. Mix to combine.
3.Add the thinly sliced summer squash to the mixture and toss to coat.
4.Keep aside and let it marinate for 10 minutes.
5.Place the marinated summer squash on a serving plate and garnish with the baby basil leaves.

Ingredients Of Chicken Steak

4 Large Chicken Breasts (boneless)

2 Eggs (slightly whisked)

1 tsp Ginger paste

1 tsp Garlic paste

1 cup Onions, finely chopped

2 tbsp Coriander Leaves, chopped

2 Green Chillies, finely chopped

1 tsp Black Pepper Powder

Flour (enough to make a thin coating)

1 tbsp Vinegar

to taste Salt

To pan fry Oil

How to Make Chicken Steak

1.Wipe the chicken breasts and beat with a mallet or a knife to flatten. Cut each into two pieces.

2.Mix the chicken with the other ingredients, except oil.

3.Put aside to marinate for 2 hours or so.

4.Heat a non-stick pan or grill with a thin layer of oil.

5.When hot, place as many pieces of chicken without them touching each other, turning over at once.

6.If your dish is not big enough to take in all the pieces together, you may have to do them in two lots.

7.Lower the heat and cook till tender and brown on both sides, turning when one side is done.

8.Serve hot.

INGREDIENTS
FOR THE DOUGH:
¼ cup unsalted butter (56 grams)
3 tablespoons honey
⅔ cup whole milk (160 ml)
3-3½ all-purpose flour (360-420 grams)
1 packet Red Star Active-Dry Yeast (2¼ teaspoon, 7 grams)
1 teaspoon salt
2 large eggs
FOR THE FILLING:
6 oz semi-sweet chocolate , roughly chopped (170 grams)
½ cup hazelnuts (70 grams)
¼ cup granulated sugar (50 grams)
Pinch of salt
6 tablespoons unsalted butter , at room temperature (85 grams)
FOR THE ICING:
1 cup powdered sugar , sifted (227 grams)
½ teaspoon instant espresso powder , optional
½ teaspoon vanilla extract
2-3 tablespoons milk or heavy cream
INSTRUCTIONS
TO PREPARE THE DOUGH:

In a small saucepan set over medium low heat, warm the butter, honey and milk until butter is melted and mixture begins to steam. Do not boil. Remove from heat and let sit 5 minutes, or until the temperature is between 120-130°F.
In the bowl of a stand mixer fitted with a dough hook, combine 1½ cups of the flour with the yeast and salt. Add the milk mixture and mix until combined. Add the eggs one at a time, mixing after each.
With the mixer on low, add the remaining flour ¼ cup at a time until dough clears the side of the bowl but is still slightly sticky to the touch. You may not need all 3½ cups of flour.
Continue to knead the dough in the mixer until it is smooth and elastic, about 5-8 minutes.
Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
TO PREPARE FILLING AND ASSEMBLE ROLLS:
Gently punch down dough and knead a few times. Cover it with the plastic wrap and let it rest for 15 minutes.
In a food processor, pulse the chocolate chunks, hazelnuts, sugar and salt until the nuts and and chocolate are in very small pieces but a few large chunks remain.
Add the butter and pulse a few times just until the mixture comes together. It should be slightly sticky but still crumbly, do not process it so much that it forms a paste. (see Note)
On a lightly floured surface, roll the dough into a long rectangle approximately 10x15 inches.
Spread the chocolate hazelnut mixture evenly on top. Starting with a long end, tightly roll up the dough into a long log. Use a sharp knife or unscented dental floss or thread to cut dough into 12 rolls.
Place rolls in a greased 9x13-inch pan. Cover with plastic wrap and let rise until doubled, about 30-45 minutes. Meanwhile, preheat oven to 350°F.
Bake rolls until golden, about 30 minutes. Let cool slightly.
TO MAKE THE ICING:
Whisk together the powdered sugar, espresso powder, vanilla extract and enough milk or heavy cream to make a thick but pourable glaze. Drizzle over warm rolls.
NOTES
If you do not have a food processor, you can use a sharp knife to finely chop the chocolate and nuts. In a large bowl combine the chocolate, nuts, sugar and salt and use a spoon to work in the butter.
Rolls are best the day they are baked, but will keep in an airtight container at room temperature for up to 3 days.

ngredients
Orange Dressing
1/2 cup white granulated sugar
1/2 cup water
1 large juicy orange (1 tablespoon zest and 1/2 cup juice)
1/2 teaspoon pure vanilla extract
Fruit:
16 ounces fresh strawberries, hulled and thinly sliced (~2 cups)
1 pint (6 ounces) blueberries
2 ripe peaches, pit removed and thinly sliced (~2 cups)
1 pint (6 ounces) fresh blackberries (~1 and 3/4 cup)
Fresh mint leaves, optional

Instructions
DRESSING: place the sugar, water, orange juice and orange zest in a small pan over medium heat. Stir until the sugar is dissolved and then bring to a boil. Turn the heat to low and simmer for about 15-20 minutes or until slightly thickened. Transfer mixture to a mason jar and stir in the vanilla extract. Add a tiny pinch of salt if desired (intensifies flavor). Put the lid on the mason jar and store in the fridge until ready to serve. This helps concentrate and intensify flavors. You don't want to pour the dressing over the fruit if it is at all warm.

FRUIT SALAD: Prepare the fruit by washing and thoroughly drying. You don't want the fruit at all wet when adding the dressing or it will water it down. Remove the stems and thinly slice the strawberries. Remove any stray stems from the blueberries. Remove the pits and thinly slice the peaches. Remove any leaves/stems from blackberries. Combine all the fruit in a large bowl and gently toss. Tear off and add in a few mint leaves if desired. Pour over cooled dressing and again gently toss.

STORAGE: fruit salad best enjoyed the same day it is dressed. If you'd like to have leftovers, store dressing and salad separately and only add dressing to the salad.