• 1 pack Spaghetti 
• 2 Onions, finely chopped
• 4 Garlic cloves, finely chopped
• 2 tbsp Olive oil
• 2 tbsp Butter
• Salt, as required 
• 500 gms  minced meat
• 1 tsp freshly crushed Black Pepper
• 1/2 tsp Red Chilli Flakes
• 1/2 tsp Oregano
• 1 tsp Cumin
• 3/4 Cup Tomato Paste
• 1 cup Reserved Pasta Stock Water
•  2 tbsp Cream Cheese (Optional)
• 1 Chicken Stock Cube
• 2 tbsp Tomato Ketchup
• Parmesan Cheese and chopped Parsley Leaves, for garnishing

1. In a large pot, pour olive oil and add in the butter.
2. Next, add in the chopped onion and allow to cook until translucent.
3. Next add in finely chopped garlic and salt, as required.
4. Drop in the minced meat and add your seasonings like salt and freshly crushed black pepper.
5. Break the meat using your wooden ladle.
6. Next add in red chilli flakes, oregano, cumin powder and tomato paste and mix well. Close the lid and allow to cook for at least 15 minutes on low.
7. In a large pot, Cook the Spaghetti in salted water according to package instructions.
8. Next, add in cream cheese (optional), Maggi chicken cube and tomato ketchup (optional). Combine well, make sure the stock cube has dissolved into the sauce.
9. Next add in your reserved stock water to make it even saucier.
10. Finally add in your cooked Spaghetti and check for salt. Give a final mix and serve into a deep plate, sprinkle chopped parsley and garnish with Parmesan Cheese. Serve hot.

• 6 Slices of White/ Milk bread
• 1 med Onion, chopped finely
• 2 Garlic cloves, chopped finely
• 1+1 tbsp Butter
• 150 gms Boneless Chicken
• Salt, as required
• 1/2 tsp Black Pepper Powder, crushed
• 1/2 Paprika/ Red chilli powder
• 1 tbsp All Purpose Flour
• 1/4 Cup Milk
• 2 tbsp Mayonnaise 
• 1 tbsp Tomato Paste
• 1/4 tsp Oregano
• 1/4 tsp Red chilli flakes
• Cheese Slices, as required 

1. In a pan, drop a tbsp of butter and add in your onion and garlic, chopped in the food processor.
2. Next, pulse your boneless chicken pieces in the same processor and mince the chicken.
3. Add the minced chicken to the onions and add salt as required.
4. Add spices like black pepper powder, paprika/ red chili powder.
5. Drop a piece of butter to the chicken add in your flour, give it a mix, reduce heat and pour in the milk, allow to cook on low heat.
6. Next, add in mayo and tomato paste, combine well.
7. Lastly add in oregano and red chili flakes.
   
   
   
8. Place the bread on a griller and add in your creamy chicken masala and place a cheese slice and place your other slice of bread, allow to grill.
9. Spread some butter and grill for a couple of minutes and your sandwich is ready to serve.
10. Slice the sandwich diagonally and enjoy with some ketchup.

• 500 gms Boneless Chicken Breast
• 1/2 tsp ginger garlic paste
• 3/4 tsp red chilli flakes
• 1/2 tsp Oregano
• 1/2 tsp Crushed black pepper powder
• 1 tsp Smoked Paprika Powder
• Salt, as required
• 1/2 cup Corn niblets, thawed
• 3/4 cup Mozzarella Cheese
• 1/2 cup All Purpose Flour 
• 1 Egg, beaten
• 1 cup Bread Crumbs
• Oil for frying

1. Add your boneless chicken cubes** to a food processor or a mixer and add in ginger garlic paste and your spices like red chilli flakes, oregano, black pepper powder, smoked paprika powder, and  mince your boneless chicken and transfer to a bowl.
2. Now add in your thaw corn niblets, mozzarella and add salt if required.
   
   
   
   
   
   
   
3. Next make them into lemon sized balls and freeze them for about 30 minutes.
   
   
   
4. Coat the balls in flour, next dip into the beaten egg and then finally coat in bread crumbs and fry for 6-7 minutes on medium low heat until the chicken cooks well.
   
   
   
   
   
   
   
   
   
5. 
   
6. Enjoy with ketchup or your favorite dip.

• The outer covering will get cooked fast, but since the insides are raw boneless chicken mince, you need to make sure to fry them well on medium low heat in oil before draining them*
• Make sure your boneless chicken is cleaned and dried usimg a kitchen towel.**

Ratatouille - A French Veggie Stew

INGREDIENTS

• 1 cup of Tomato puree/ crushed tomato (fresh/tin, tetra pack)
• Dried Oregano, to taste
• Red Chilli flakes, to taste
• Dried Basil, to taste
• 1 tsp Minced Garlic
• Salt and Pepper to taste
• Pinch of Sugar
• 4 tbsp olive oil
• 1 aubergine/eggplant
• 2 red bell pepper/ tomatoes
• 4-5 zucchini
• 2 Potatoes/ yellow bell pepper
• Salt, pepper, thyme, olive oil to drizzle

INSTRUCTIONS

1. Preheat oven to 190°C. 
2. Slice all the veggies into thin rounds using a sharp knife. Add some salt, pepper, oregano, Thyme and a drizzle of olive oil to the veggies and give it a toss.
3. To make the sauce, heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion and garlic until soft. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Add the red chili flakes. Remove from heat, then add the dried basil. Stir once more, then smooth the surface of the sauce with a spatula.
4. Arrange the veggies over the tomato sauce, alternating the colors in a consistent manner, starting from the outer edge, and ending in the middle of the pan. Season if required. Drizzle a good amount of olive oil over the veggies. 
5. Bake for 35-40 mins until the veggies have softened and completely cooked and develops a crispy effect on the edge of the veggies.
6. Serve with some crusty bread or pita bread or as a main course itself. 
7. 

• It tastes best the next day, reheat for 15 minutes or simply microwave.
• I used fresh tomatoes pureed and some tomato paste too.
• It is usually prepared with tomatoes, I used red bell pepper instead.