1. Fried Chicken Sticks(for 4 servings)

Ingredients

1. Tenderized Chicken Breast....2 lbs
2. All purpose Flour ..... 2/3 cup
3. Salt ........1 teaspoonful
4. Pepper ...... 1/4 teaspoonful
5. Eggs ....... 2
6. Milk ........2 teaspoonful
7. Cooking oil .......1/2 cup or as required.

Method:

1. Cut chicken into about two inches long but small pieces.
2. Mix flour, salt and pepper together.
3. Beat eggs and milk together
4. Now, take five or six pieces of chicken and first dip it into the dry mixture of flour then put it into the wet mixture of eggs and milk,then finlly keep it into the dry mixture before you put all the sticks over the heated oil in a fry pan .
5. Frying in the cooking oil should be done, rather slowly in the medium heat. You should turn the chicken sticks such that flour coating should not get punctured. The process of heating and turning will continue for twenty to thirty minutes until the sticks become tender and browned.
6.Repeat the steps 4 and 5 till all the chicken pieces undergo the same process of cooking.

2. Potato Cutlet (for three servings )

Ingredients

1. Potato ...... 1 lb.
2. Lemon juice ...... 1 teaspoonful.
3. Salt ....... 1 teasponful or as per the individual's taste.
4. Cooking oil ......1/2 cup 5. Green peas ......1/4 cup 6. Green Chilli ......2 cut in small pieces. 7. Cilantro (Corriander leaves)......1/5 of a cup, cut in small pieces.
8. Ginger ......1 table spoon crushed.
9. Onion ......1 cut in small pieces.
10. Bread Crumbs
11. All purpose Flour...... 4 tablespoon.

Method:

1. Boil the potatoes. Peel all the potatoes when it cools down. Mash it and keep aside.
2. In a frypan heat 2 tablespoon oil. When the oil is hot add all the onion. Fry the onions till golden brown.
3. Now add ginger, green peas, salt, green chilli. Fry it for sometime. Then add mashed potato and cilantro(corriander leaves). Fry for 2-3 minutes.
4. Remove from heat. Let it cool for sometime and add lemon juice.
5. In a small bowl mix all purpose flour with some water, neither thin nor thick.
6. Make 10 small balls of potato and then give it round flat or 2 inches long round shape.
7. Now dip it in liquid flour and then put it over bread crumbs. See that the bread crumbs stick on all sides of the potato.
8. Heat some oil in a fry pan. When the oil is hot, put 3-4 potato cutlet in the pan. Fry it carefully on both the sides until its brown. Remove from the heat and put it on a paper towel, so that the paper absorbs all the oil from the cutlet. Now the cutlet is ready to eat. You can eat it with sauce.

3. Chicken Breasts Supreme (for three servings)

Ingredients

1. Chicken ......6 breast pieces.
2. Sour Cream ......2 cups (500 ml).
3. Lemon Juice ......1 tbsp (15 ml).
4. Worcestershire sauce ...... 1 tbsp (15 ml).
5. Seasoned salt ...... 1 1/2 tsp (7 ml).
6. Paprika ...... 1 tsp (5 ml).
7. Fine dry bread crumbs...... 1 3/4 cups (425 ml).
8. Butter melted ...... 12 tbsp (180 ml).

Method:

1.Wipe chicken pieces with paper towel to make it dry.
2. Next, mix five ingredients ( items 2 -6 ) together in a large bowel
3. Then , every piece of the chicken should be coated well with the above prepared mixture.
4. After that keep the chicken into the refrigerator to get chilled over the night.
5.Now, remove chicken from the sour creme mixture,Then, roll all the chicken pieces in the bread crumbs so as to cover them completely.
6.After that, place all the chicken pieces in a pan which is large enough to hold in a single layer
7. Before it is ready for being cooked into the oven, the stuff must be chilled for two hours.
8.So finally,one tablespoonful of melted butter has to be drizzled over each piece
9. Then, finally, leave all the stuff ,uncovered ,in 350 degree F (180 degree C) oven for about an hour unil tender.
Thus chicken breast supreme is ready to be taken.

4. Chicken tickka (for four servings)

Ingredients

1. chicken (boneless) ......... 2 lb.
2. Plain yogurt .......... 4 tablespoon
3. Sour Creme .......... 4 tablespoon
4. Cooking Oil .......... 2 tablespoon
5. Cashew nut powder ........ 4 tablespoon
6. Ginger Paste .......... 2 tablespoon
7. Garlic paste ........... 1 tablespoon
8.Salt ............. 1 1/2 teaspoon
9.white pepper ...........1 teaspoon
10. Chilli powder ..........1/2 teaspoon

Method