Whole Roasted Chicken Easy Recipe

Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a professional rotisserie (rotary spit). Generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of these fats and juices is as efficient as possible.

Cuisine : Indian Starters

Serves : 2-3 pax


  • Whole Chicken 700 GMs
  • Salt to Taste
  • Ginger and Garlic Paste 3 tbsp
  • Haldi 1 tsp
  • Dhaniya Powder 1 tsp
  • Garam Masala 1 tsp
  • Red Chilli Powder 1 tsp
  • Mustard Oil 2 tbsp
  • Hung Curd 200 GMs


  1. Wash and clean the chicken and keep aside to dry
  2. Marinate it with all the spices, ginger and garlic paste, mustard oil
  3. Keep it for 30min and then add hung Curd, marinate and keep for atleast 30 min
  4. Pre-heat the oven for 15min at 180 degree
  5. Then grill it for 40-45 min
  6. Brush with oil and butter in between and grill till cook
  7. Serve hot



Coleslaw Club Sandwich Easy Recipe

Cuisine : Continental

Serves : 4 pax


  • Jumbo bread 6 pcs
  • Mayonnaise 100 GMs
  • Cabbage 1/2 pc
  • Carrot 1 Pc
  • Salt to taste
  • Pepper to taste
  • Sugar 1 tsp
  • Cucumber 1 pc
  • Tomato 1 pc


  1. Cut the cabbage and carrot in jullians (long thin cutting)
  2. Mix the Mayonnaise with salt, pepper, sugar and the veggies cut in step 1
  3. Cut the cucumber and tomato into thin slices
  4. Take the first slice of bread, apply Mayonnaise and then the mixture we prepared in step 2
  5. Put second bread on it and then put the slices of cucumber and tomato on it
  6. Then put the third slice on it
  7. Cut the sides, then cut them equally into 4 pcs
  8. Serve cold or after grilling it

Chef Tips:

  • Male sure the bread is fresh else it will crumble and try to use jumbo bread
  • If you are VEGAN then in place of mayonnaise you can use soyabean Curd or tomato ketchup
  • Grilling is best when you are eating it instantly else go for eating it cold



Dal Makhani Easy Recipe

Cuisine : Indian Main Course

Serves : 4 Pax


Urad whole 250 GMs

• Salt to taste

• Ginger and garlic paste 3 tbsp

• Milk 400 GMs

• Dhaniya powder 2 tbsp

• Garam masala 1 tbsp

• Oil for cooking

• Whole spices like clove, cardamom, cinnamon, pepper whole

• Tomato purée 200 GMs


1. Soak the dal overnight

2. Cook the dal adding salt, whole spices with enough amount of water

3. After the dal is cooked, mash the dal and keep aside

4. Take a thick bottom pan and oil, then ginger garlic paste and cook well

5. Then add all the spices and then tomato purée into it

6. After it start leaving oil, add the mashed dal with the water and start cooking

7. After the first boil, add milk into it and keep it boiling

8. When you see the dal is getting thick, low the flame and keep cooking

9. Add butter after that and serve hot checking the salt.

Kadai Paneer Easy Recipe

Cuisine: Indian Main Course

Serves: 2-3 Pax


• Cottage Cheese (Paneer) 300gms
• Onion medium 5pcs
• Capsicum 1pc
• Tomato 2pcs
• Garlic and Ginger paste 2tbsp
• Salt to taste
• Haldi (Turmeric) to taste
• Garam Masala to taste
• Coriander powder 2tbsp
• Red chilly powder 2tbsp
• Coriander whole 1tsp
• Dry red chilly 2-3pcs
• Green Chilly 2pcs
• Vegetable oil for frying


1) Cut the Cottage Cheese (Paneer) into Dice Cubes
2) Blend the tomatoes In a blender
3) Cut all the onion in jullians (Long-Long)
4) Take a wok or pan, fry the onion till golden brown then add ginger and Garlic paste, then all the spices, and at the last blended tomato, cook till it leaves oil on top, gravy ready
6) Then take a pan, put oil, add whole coriander seeds, then diced onion, capsicum, green chilly and dry red chilly
7) Sauté well then add the curry, dice paneer into it to make Kadai Paneer. Serve hot with coriander garnish



  • Cook the onion till golden brown, don’t make it black
  • If you want to make it semi gravy you can add water after adding paneer