Spicy chicken dumplings that pack a punch.

Chicken Chili Momo

Chicken cooked with a delightful mango sauce.

Mango Chicken

Chicken Momo Chili

Manchow Soup

A classic and flavorful chicken dish cooked in a rich sauce.

Chicken Curry

A famous Indian Chinese dish invented in 1965, hence the name.

Chicken 65

An explosion of flavors in this special cut of meat.

Tomahawk

Fluffy naan bread topped with garlic and cheese.

Garlic Cheese Naan

Tender lamb chops, perfect for meat lovers.

Lamb Chop

A sweet and creamy dessert made with rice.

Rice Pudding

In a bowl, mix the all-purpose flour and water until it forms a smooth dough. Knead for about 5 minutes until elastic. Cover with a damp cloth and let it rest for 30 minutes.

Prepare the Dough

In a large mixing bowl, combine the ground chicken, minced garlic, minced ginger, chopped green onions, soy sauce, chili paste, salt, and black pepper. Mix well until all ingredients are fully incorporated.

Make the Filling

Divide the dough into small balls. Roll each ball into a thin circle (about 3-4 inches in diameter). Place a spoonful of the chicken filling in the center of each wrapper. Fold and pleat the edges to seal the dumpling securely.

Form the Momos

Steam the dumplings in a steamer basket for about 15-20 minutes, or until the chicken is cooked through and the dumplings are tender. Make sure to keep the water boiling.

Cook the Momos

Serve the chicken chili momos hot with your favorite dipping sauce or chili sauce.

Serve

Ground chicken

All-purpose flour

Water

Garlic, minced

Ginger, minced

Green onions, chopped

Soy sauce

Chili paste

Salt

Black pepper

Season the chicken breasts with salt and black pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 6-7 minutes on each side or until fully cooked. Remove chicken from the skillet and set aside.

Prepare the Chicken

In the same skillet, add onions and garlic. Sauté until onions are translucent. Add red bell pepper and diced mango, cooking for another 3-4 minutes. Stir in soy sauce and honey, mixing well to combine.

Make the Mango Sauce

Return the cooked chicken to the skillet and coat with the mango sauce. Let it simmer for another 2-3 minutes. Garnish with fresh cilantro before serving.

Combine and Serve

Chicken breasts

Mango (peeled and diced)

Red bell pepper (diced)

Onion (chopped)

Garlic (minced)

Honey

Olive oil

Fresh cilantro (for garnish)

In a large bowl, combine the ground chicken, minced garlic, minced ginger, chopped green onions, finely chopped cabbage, soy sauce, chili paste, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.

If using store-bought dumpling wrappers, skip to the next step. Otherwise, prepare homemade dumpling wrappers by mixing flour and water to form a dough, then rolling it out into thin circles.

Prepare the Dumpling Wrappers

Take a dumpling wrapper and place a tablespoon of the filling in the center. Moisten the edges with water, fold the wrapper over the filling, and pinch to seal. Repeat until all filling is used.

Assemble the Momos

Steam the dumplings in a steamer basket for about 15-20 minutes or until the chicken is cooked through. You can also pan-fry them for a crispy bottom before adding a splash of water to steam them.

Cook the Dumplings

In a small bowl, mix chili paste, soy sauce, and a dash of water to create a dipping sauce. Adjust the spiciness according to your taste.

Prepare the Chili Sauce

Serve the hot chicken momos with the chili sauce on the side for dipping.

Cabbage, finely chopped

Pepper

In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, ginger, and chopped green chilies. Sauté for 1-2 minutes until fragrant.

Sauté the Aromatics

Add the chopped onion, carrot, capsicum, and shredded cabbage to the pot. Stir-fry for about 5 minutes until the vegetables are slightly tender.

Cook the Vegetables

Pour in the vegetable broth, soy sauce, vinegar, salt, and black pepper. Bring the mixture to a boil.

Add Broth and Seasonings

In a small bowl, mix the cornstarch with water to create a slurry. Slowly add this to the boiling soup while stirring continuously until the soup thickens.

Thicken the Soup

Ladle the hot Manchow soup into bowls and garnish with chopped spring onions. Serve immediately.

Vegetable oil

Green chilies, chopped

Onion, finely chopped

Carrot, julienned

Capsicum (Bell pepper), julienned

Cabbage, finely shredded

Vegetable broth

Vinegar

Cornstarch

Black pepper powder

Spring onions, chopped (for garnish)

In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they are translucent, about 5-7 minutes.

Sauté the Onions

Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.

Add Garlic and Ginger

Add the chicken pieces to the pot and cook until they are browned on all sides, about 8-10 minutes.

Cook the Chicken

Sprinkle the curry powder, turmeric, salt, and black pepper over the chicken. Stir well to coat the chicken with the spices.

Add Spices

Pour in the tomato puree and coconut milk, stirring to combine. Bring the mixture to a simmer.

Add Tomato Puree and Coconut Milk

Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the chicken is cooked through and tender.

Simmer the Curry

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro over rice or with naan.

Chicken, cut into pieces

Tomato puree

Coconut milk

Curry powder

Turmeric powder

Fresh cilantro, chopped (for garnish)

In a mixing bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cornflour, all-purpose flour, and salt. Mix well and let it marinate for at least 1 hour, preferably overnight in the refrigerator for better flavor.

Marinate the Chicken

In a deep frying pan, heat oil over medium heat until hot.

Heat Oil

Once the oil is hot, carefully add the marinated chicken pieces in batches. Fry them until golden brown and cooked through, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels.

Fry the Chicken

In the same hot oil, add the curry leaves and slit green chilies. Fry for a few seconds until they become crisp. This will add flavor to the dish.

Add Curry Leaves and Green Chilies

Add the fried chicken back into the pan, toss well with the curry leaves and green chilies. Drizzle with lemon juice and serve hot.

Boneless chicken, cut into bite-size pieces

Yogurt

Ginger-garlic paste

Red chili powder

Garam masala

Cornflour

Oil for deep frying

Curry leaves

Green chilies, slit

Lemon juice

Remove the tomahawk steak from the refrigerator and let it come to room temperature for about 30 minutes.

Preparation

Rub the steak with olive oil, and then generously season both sides with salt and black pepper.

Seasoning

Preheat a grill or cast-iron skillet over high heat. Once hot, sear the steak for 4-5 minutes on each side until a crust forms.

Searing

Add garlic cloves and rosemary to the skillet or grill. After searing, reduce the heat to medium, add butter, and baste the steak with the melted butter for an additional 5-10 minutes for medium-rare doneness.

Flavor infusion

Remove the steak from the heat and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute.

Resting

Slice the tomahawk steak against the grain and serve with your choice of sides.

Serving

Tomahawk steak

Garlic cloves

Fresh rosemary

Butter

In a small bowl, mix warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine flour and salt. Create a well in the center and add the activated yeast, yogurt, and olive oil.

Combine Ingredients

Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.

Knead Dough

In a small bowl, mix softened butter with minced garlic and chopped cilantro (optional). Set aside.

Prepare Garlic Butter

Once risen, punch down the dough and divide it into 6 equal portions. Roll each portion into a ball and then flatten into a disc about 1/4 inch thick.

Divide and Roll

Heat a skillet or tandoor over medium-high heat. Cook each naan for about 2-3 minutes on each side until puffed and browned.

Cook Naan

While the naan is still hot, brush with the garlic butter and sprinkle with shredded cheese. Allow the cheese to melt slightly before serving.

Add Cheese and Garlic

all-purpose flour

warm water

active dry yeast

sugar

salt

yogurt

olive oil

In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, black pepper, and lemon juice. Mix well.

Prepare the Marinade

Place the lamb chops in a dish and pour the marinade over them. Ensure they are well coated. Cover and refrigerate for at least 30 minutes, or overnight for best results.

Marinate the Lamb Chops

Preheat your grill to medium-high heat or your oven to 400°F (200°C).

Preheat the Grill or Oven

Remove the lamb chops from the marinade and let any excess drip off. Grill or bake them for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Cook the Lamb Chops

Once cooked, let the lamb chops rest for about 5 minutes before serving. Enjoy your tender lamb chops!

Rest and Serve

Lamb chops

In a medium saucepan, combine the short-grain rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed.

Prepare the Rice

Once the rice is cooked, stir in the milk, sugar, salt, and cinnamon. Increase the heat to medium and bring the mixture to a gentle simmer.

Add Milk and Sugar

Continue to cook, stirring frequently, for about 20-25 minutes or until the mixture thickens to the desired consistency.

Cook the Pudding

Remove the saucepan from heat and stir in the vanilla extract and raisins (if using).

Add Vanilla and Raisins

Let the rice pudding cool slightly before serving. It can be enjoyed warm or chilled.