Chappli Kabab ~ By Dipta Maitra

Hand chopped Mutton Keema ½ kg and about 50 gms of Mutton fat
For Marinade:
Besan 3 tbsp
Sabut Dhania 1 tbsp crushed
Sabut Dhania 1/2 Tsp whole
Annar Dana 2 tbsp crushed
Sabut Laal Mirchi 2 tbsp coarsely crushed
Haldi powder 1/2 tbsp
All spice powder 1 tbsp
Onion 2, finely chopped and then crushed in mortar
Green chillies 2-3 chopped
Garlic 1 pod chopped and crushed
Ginger 1 inch chopped and crushed
Egg 1
Ghee 1 tbsp
Salt to taste
Ghee 2Tbsp for frying
Mix Keema and the mutton fat with all other ingredient for marinade, mix well with hand, by gently massaging. Now keep it for 30 minutes in normal temp or 1 hour in refrigerator.
Heat Ghee in a flat non-stick pan, then lower the gas to medium.
In moist hand take a spoon of the mix, shape it like a tikki. Place the tikki in the pan by the edge, repeat to make more tikki and arrange it all by the edge of the pan....turn it and fry in medium heat till each tikki is golden brown..
Serve with fresh Lemon wedges, Sliced Tomato, Onions and Cilantro.

Bell Pepper Salad With Shredded Chicken ~ By Prianca Singh

Boil the chicken with little salt and Black pepper. When cools , shred it and keep it aside. 
Slice the onions, Bell peppers. Finely chop few Garlic pods. 
Heat little oil in a Wok, Add sliced onions and Garlic. Stir, and add chicken and bell peppers.. Stir , add salt , Black pepper , and Lemon juice .. Serve it as Salad.

Pasta salad with Chicken ~ By Prianca Singh

Boil some Spiral pastas, and keep aside. Boil the chicken with garlic and salt. When cools down, shred it . Now take a bowl, Mix chopped tomatoes, green chillies, cucumber, onion and little bit of coriander leaves. Add salt and black pepper powder. Add lemon juice and shredded chicken and pasta. Mix it with nicely and serve .