Sweet and Sour Mango Chutney

Ingredients:
Raw mango         –       2 Nos.(peel and cut in 1 inch sized cubes)
Black pepper       –       12 pods, crushed
Cinnamon stick   –       ½ inch
Sugar                   –       100 gms.
Turmeric power   –      ½ tsp.
Red chili powder –       1 tsp.
Fennel seeds        –       1 tsp.,crushed
Salt                      –        1 tsp.
Oil                       –         2 tbsp.

Method:

1. Heat oil in a kadai  and add the crushed black pepper and cinnamon stick and saute for 2 mins.
2. Add the cubed mangoes in the kadai and incorporate it well and leave it for new 5 min on medium heat.
3. Add the turmeric,chili powder and salt and mix well for a minute or two.
4. When the mangoes turn a bit soft add the sugar and mix well until it dissolves. Add little water if required.
5. Cook for another 10 mins. and add the crushed fennel and remove from flame.
6. Allow to cool and store in a air tight jar in refrigerator (keeps good for a month). Serve with any kind of breads.

Chicken Tikka

Yum

Ingredients
boneless chicken (cut in small cubes)    -        1 kg.
green capsicum(cubed)                          -        1
button mushrooms                                 -        10 to 12   
Onion(cubed)                                        -        1
 Tomato(cubed)                                     -           1 
     
Marinade

ginger garlic paste          -        1 tbsp.  
chilly powder                 -       2 tsp. 
coriander powder           -       1 tsp.   
 turmeric powder            -      1/2 tsp.
pepper powder(optional)     -       1/2 tsp.    
 garam masala                -       1/2 tsp.   
cumin powder                -      1/3 tsp.     
cilantro                           -       4 -5 sprigs
lemon juice of half a lemon
curd                                -     1 cup   
red food color                 -       1/2 tsp. 
 oil                                  -     3 tbsp.
salt to taste

Method

1. Mix together all the ingredients listed under marinade in a bowl to make a thick paste.
2. Add the chicken and the vegetables to this and mix well.
3. Marinate it overnight in refrigerator or for atleast 2 to 3 hrs.
4. Pre-heat oven to 450 degrees F
5. Arrange the  chicken and the vegetables alternately as desired on the skewers and place them on a baking tray and cook for 15 minutes on each side.
6. Remove from oven and serve.

Notes:

• If using bamboo skewers soak them in water overnight to prevent burning.

Chicken Salad With Mayonnaise Dressing

Yum

Ingredients:
500 gm. (2-3 cups)      -   cooked chicken meat, coarsely chopped
1/2                               -   red bell pepper, seeded & chopped
5 nos.                           -   green olives, pitted 
5 nos.                           -   toasted almonds,sliced(optional)
1/4 cup                        -    red onion,chopped
1 no.                            -    apple, chopped


Dressing:
5 Tbsp.                         -   mayonnaise
1/2 Tbsp.                      -   honey
2 tsp.                            -  fresh lemon juice
Salt and pepper to taste


Method:

1. Toss the salad ingredients together in a large bowl.
2.  Prepare the chicken salad dressing in a separate smaller bowl. Mix together the mayonnaise,honey and lemon juice. 
3. The salad dressing should not be too sweet nor too sour. Add more honey or lemon juice until you have reached the balance you want. Add salt and pepper to taste.
4. Gently stir the dressing in with the chicken salad ingredients. Taste and add more salt and pepper if needed.

Cinnamon Swirl Bread

Yum

Ingredients:
3 ½ cups      -   All-purpose Flour
1 cup           -    Milk
6 Tbsp.        -    Butter
2 ½ tsp.        -    Active Dry Yeast
2                  -    Eggs
1/3 cup        -    Sugar
1 tsp.           -    Salt
1/3 cup        -    Sugar
2 Tbsp.        -   Ground Cinnamon

For Glazing:
Egg And Milk


Method:

1. Heat the milk and  butter on medium flame. Heat until butter has melted. Remove from flame.
2.  Allow it to cool until  warm to the touch. Stir in the yeast and set aside for about 10 minutes.
3. Combine the flour and salt.
4. Beat sugar and eggs in a bowl until combined and pour in milk/butter/yeast mixture and stir.
5.  Slowly add the flour to the above wet mixture and beat on medium speed until combined.
6. Knead the dough for ten minutes. 
7. Add 1/4 cup flour if the dough is  sticky, and knead again for a few more minutes.
8. Heat a metal  bowl so it's warm. Add a little canola oil and toss the dough in the oil to coat. Cover the bowl in plastic wrap and set it in a warm place for at least 2 hours.
9. Preheat oven to 350 degrees.
10. Turn dough out onto the work surface.
11.  Roll out the dough into a neat rectangle no wider than the loaf pan you're going to use. About 20 inches long.
12.  Smear the dough with 2 tablespoons of melted butter. 
13. Mix sugar and cinnamon together in bowl, then sprinkle evenly over the butter-smeared dough. 
14. Start rolling the dough towards you from the far end and keep it tight.  Pinch seam to seal.
15. Smear loaf pan with softened butter. Place the dough in the pan with the seam down. Cover the loaf pan with a  plastic wrap and allow the dough to rise for about 2 hours.
16. For the glazing mix a little egg and milk together  and smear it over the top of the risen dough. Bake for 40 mins.
17. Remove from the pan and allow bread to cool. Slice and serve.

Note:
(Serving option: Toast the sliced bread, smear butter and serve!)

You can add raisins after adding the cinnamon- sugar mixture in the dough before rolling it.