Sour and spicy chicken mushroom soup Ingredients • 350g (12oz) chicken breast fillets, sliced • 2.5cm (1in) piece root ginger, peeled and grated • 1 clove garlic, crushed • 1 red chili, finely chopped • 200 ml chicken stock • 150g (5oz) button mushroom or shiitake • 1 (200g) can bamboo shoots, drained and finely sliced • 750ml (1 1/4pt) hot vegetable stock • 30ml (2tbsp) light soy sauce • 15ml (1tbsp) rice vinegar • 45ml (3tbsp) corn flour mixed with 60ml/4tbsp cold water • 1 spring onion, sliced • 1 small handful of coriander, roughly chopped Method 1. Heat a large wok or pan over high heat, add the oil. Add the chicken and stir fry for 4-5 mins until pale golden. Add the ginger, garlic, and chilli and stir-fry for a few secs. 2. Add the mushrooms and stir fry for 1 min. add the bamboo shoots, hot stock, soy, and vinegar and corn flour mixture. Bring to the boil and simmer for a further minute. 3. Remove from the heat and garnish with spring onion and coriander and serve immediately with wedges of lime.

Zinger burger Ingredients: • 4 Burgers • 2 Chicken breast (make 4 thin slices of it) • 1 cup corn flour • ½ cup plan flour (Maida) • 1 tsp Dijon mustard • 1 tsp black pepper • 1 tsp salt • 1 teaspoon crushed chili • 1tsp hot sauce • 1 tsp chicken powder • 1 tsp baking powder • 2 eggs Mayonnaise Sauce • 1 cup Mayonnaise • 2 tbs lemon juice • 1 tbs chopped garlic • 1 teaspoon hot sauce • 4 Salad leaves • 4 Cheddar Cheese slices (optional) • Oil for deep frying Zinger burger Method 1. Cut each burger from the center horizontally and heat them for a minute in the oven or microwave. 2. For fried chicken, combine in a glass bowl corn flour, Maida, Dijon mustard, black pepper, salt, crushed chili, hot sauce, chicken powder, baking powder, eggs and mix well, add 2 tbs of cold water to mix together. 3. Keep in refrigerator for 2 hours, before cooking please bring batter on room temperature, coated chicken with the better and then in a plain flour press with hands to make thicker. 4. Deep fry in a pan assemble the burger with spicy mayo sauce, salad leaves and cheddar cheese.

Gur Walay chawal Ingredients: - 500g basmati rice or sila rice - 600ml water - 450g gur (break into small pieces) - 2cup desi ghee or cooking oil - 2 tsp. aniseed - 8 green cardamom seeds, crushed - 4 cloves - 200g blanched almonds, cut into slivers - 100g unsalted pistachio nuts, cut into slivers - 50g green raisins - 1tsp. lemon juice Instructions: 1. Rinse rice in a sieve under the running water, and then soak it in cold water for 30 minutes and Drain. 2. Put water and gur in a pan and bring to boil. Boil for two minutes, and then remove from heat and strain. 3. In heavy based pan heat ghee, add cardamom, aniseed and clove. Stirring all the time, fry these for couple of minutes. Stand well back, in case of spluttering, and add rice along with syrup. Bring to boil, and then reduce heat to low. 4. Add almonds, pistachio nuts, green raisins and lemon juice. Stir just once, cover with a tight fitting lid and cook for 20 minutes until syrup is completely absorbed.