• noodles: 1 pound, fresh (Shanghai thin noodles are good)
• chicken: 1/2 pound, breast, cut into strips
• shrimp: 4 ounces, shelled and cleaned
• bok Choy: 1/2 cut into bite-size pieces
• carrot : 1/2 cup cut on the diagonal
• broccoli : 1/2 cup , or cauliflower trimmed, cut on the diagonal into 1-inch pieces
• onion: 1, shredded
• garlic: 1 clove, minced
• soy sauce: 1 tablespoon, light
• hot bean sauce: 2 tablespoons
• salt: 1/2 teaspoon
• 5 tablespoons cooking oil for stir-frying
• marinade:
• wine: 1 teaspoon
• soy sauce: 1 teaspoon, light
• cornstarch: 1 teaspoon

Method of preparation for Szechuan Noodles Recipes:

Mix together marinade ingredients. Marinate chicken for at least twenty minutes.While marinating chicken, add together sauce ingredients. Set aside. Simultaneously, parboil noodles in a pot of boiling water for three minutes. Loosen up noodles with chopsticks as they are boiling and then drain and allow it to slightly cool.Heat wok and add 1 tablespoon of oil. Add garlic and chicken and stir-fry. When the chicken is nearly done, push the chicken up to the side of the wok and add the shrimp in the middle of the wok And Stir-fry. When the shrimp are done, mix the chicken and shrimp and remove from the wok to a platter.

Now Reheat the wok and add 1 tablespoon of oil. Add onions, bok choy, carrot and broccoli and stir-fry until tender and crisp. Sprinkle 1/2 teaspoon of salt over the vegetables and mix it in. Remove the vegetables to a platter. Heat wok again and add 3 tablespoons oil. Place noodles in the wok, using chopsticks to break them up. Add 2 tablespoons hot bean sauce and 1 tablespoon light soy sauce. Stir-fry until the noodles are heated through. Add cooked chicken, shrimp and all the vegetables. Restir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve.

• salt to taste
• Butter for basting
• Oil: 2 tbs
• Lemon juice: 2 tbs
• ginger and garlic pastes: 1 tbsp each
• Whole red chillies: 4 (paste with water)
• Red chilli powder: 1 tsp
• Cumin Seeds: 1 tsp
• Garam Masala: 1 tsp
• Chicken: 1 medium (800 grams- cleaned and skinned)
• Yoghurt: 1 cup (well beaten)
• Coriander leaves (finely chopped)
• lemon wedges (finely cut)
• onion rings (finely cut)

Method of preparation for Tandoori Murg Recipes:

Make slits on the chicken and then add red chili powder, half of the lemon juice and salt to chicken and keep it for an hour. In a bowl beat the yoghurt and add the rest of the ingredients and mix it. Add this mixture to the chicken and marinate it and refrigerate overnight for at least for four hours. Now skewer the chicken and barbeque it in a hot clay oven. Then Apply butter to the chicken and roast it for 3 minutes. Serve it hot with the onion rings, lemon wedges and finely chopped coriander leaves sprinkled over the chicken. Garnish with fresh coriander leaves and lemon wedges and enjoy with Mint chutney

• coriander leaves : 1 bunch
• garlic paste: 3 teaspoons
• ginger paste: 2 teaspoons
• onions: 2 medium sized
• ground chicken : 1 Kg
• jeera : 1 teaspoon
• pepper : 1 teaspoon
• garam masala: 1 teaspoon
• eggs : 2
• Salt to taste

Method of preparation for Chicken Reshmi Kebab Recipes:

Chop the onions and coriander leaves. Grind the mixture of onions, coriander leaves, ginger and garlic, jeera, salt and pepper to make it into a soft paste. Add this paste to the grounded chicken , then add eggs to it and finally add garam masala to it. Shape the chicken into 2 inch long sausages, place these on pre-wet wooden skewers or metal ones.

Then place these pieces on a cookie sheet lined with foil to catch the drippings. Cook them in a pre-heated 350 degree oven for 20 minutes. At this stage you are ready to store the kebabs in foil for use the next day OR Grill over charcoal fire or in rotisserie for 2 to 3 minute.

• 4 Boneless Chicken Thighs or Breasts Cubed
• Yogurt: 4 Tablespoons
• Heavy Cream: 2 Tablespoons
• Ginger paste: 3 Teaspoons
• Garlic paste: 3 Teaspoons
• Coriander leaves: 1/4th cup
• Salt to taste
• Butter: 3 Tablespoons

Method of preparation for Malai Murg Tikka Recipes:

Blend all the marinade ingredients in a blender to make it into a soft paste and add it to the chicken. Marinate the cubed chicken for at least 1 hour. It helps in the tenderization of the meat. Skewer the chicken on either wooden or metal skewers.Grill for 20-25 minutes basting with butter in between. If you do not want to grill, bake in a preheated 350 degree oven for 20-25minutes. Then saute the chicken in the butter in a hot pan for a few minutes. Serve it hot with mint chutney.