• 5tbsp parmesan cheese, finely grated
• 4 x chicken breast(s), boneless, skinless
• 400g new potatoes, cut into small cubes
• 140g peas, frozen
• Baby spinach, good handful
• 1tbsp white wine vinegar
• 2tsp olive oil
• One egg white

How to cook

1. First burn the grill to medium heat and put the grill in line in pan with foil. Thrash the egg white on a plate mix with a little salt and pepper. Tip the parmesan onto another plate. Dip the chicken first in egg white, then the cheese. Grill the coated chicken for 10-12 minutes, turning once until browned and crisp.

2. Meanwhile, boil the potatoes for 10 minutes, adding the peas for the final 3 minutes, then drain. Toss the vegetables with the spinach leaves, vinegar, oil and seasoning to taste. Divide between four warm plates, and then serve with the chicken.

1. Almonds: To Peel the skin off of almonds easily, soak them in hot water for 15-20 minutes.
2. Ants: To keep the ants at large from sugar put 3-4 cloves in the sugar container.
3. Biscuits: Place a piece of blotting paper at the bottom of the container and it will keep biscuits fresh for a longer time.
4. Apples: Apply some lemon juice on the cut surface of the apple to avoid browning. They will look fresh for a longer time.
5. Banana: Apply mashed banana over a burn on your body to have a cooling effect.
6. Bee and Scorpion Sting Relief: Apply a mixutre of 1 pinch of chewing tobacco and 1 drop of water. Mix and apply directly and immediately to the sting; cover with bandaid to hold in place.
7. Bitter Gourd (Karela): Slit Karelas at the middle and apply a mixture of salt, wheat flour and curd all round. Keep aside for 1/2 an hour and then cook.
8. Celery: Wrap the celery fish in a alumunium foil and keep it in refrigerator to keep the fish fresh for longer time.
9. Burnt Food: Put some chopped onion in the vessel having burnt food, pour boiling water in it, keep for 5 minutes and then clean.
10. Chili Powder: Put a small piece of hing (asafoetida) in the same container will store chili powder for long time.
11. Chopping: Never chop in a plastic board plastic pieces may go with the vegetables. rather use wooden board to chop. plastic pieces may go with the vegetables.
12. Cockroaches: Get rid of nuisance from the cockroaches put some boric powder in kitchen in corners and other places.
13. Coconut: Keep coconut plunge into water for 1/2 an hour to remove its hust.
14. Egg peeling off: Peel the skin off of egg easily make a small hole in the egg by piercing a pin before boiling it.
15. Potato : Keep potatoes and onions separate. Potatoes will rot quickly if stored with onions.

In mayanmar , “Tin-wa” “pencil tube bamboo” is used in making Bamboo-tube sticky rice among the large array of bamboo grow there. Old-age bamboo and newly fresh sticky rice are used to get an aromatic seasonal food called Bamboo-tube sticky rice.
Method/Steps:

• Firstly Bamboos are cut up by a saw to have hollow bamboo opening with other-joint-end closed.
• Put the rice into a large bowl and fill the bowl with cold water.
• Immerse the rice in water for at least 6 hours, then drain, rinse thoroughly, and drain again.
• Each tube fully filled-up with sticky rice is hit against the ground to become dense.
• Place the bamboo sticks serially in vertical order l in a large container. And then each stick is kept one by one verticallyacross the fire stove to bake.
• Then, they are backed on open fire using dried leaves and bamboo wastes.
• Heat the bamboo sticks continuously until the water in the bamboo sticks starts boiling, you have to turn each stick around.
• When the sticky rice bamboo tubes are boiled up again, each sticky rice bamboo stick opening is closed with straw and then they are turned upside down and continued to keep them on fire with the remaining heat.
• When these heated bamboo-sticks are cooled, the blocks of straw at each end of sticks are then removed and the outer-coverings of bamboo-sticks are peeled off by chopping with knife.
• Then the closed-end of bamboo-joints is marked with small chopper cuts to open the bamboo-sticks easily.
• Peel the bamboo strips off and you have a lovely cylinder of sticky rice encased in a thin membrane only from the type of Tin-wa “Pencil tube bamboo”. It gives a nice flavor.

Ingredients
• Chicken drumsticks or thighs – 10
• Cumin Powder – 3 teaspoons
• Red Chilli powder – ½ teaspoon or to taste
• Tumeric powder – ¾ teaspoon
• Cardamom – 3-4 whole pieces
• Cinnamon – 2-3 small pieces
• Onions – 2 cooking onions
• Garlic – 3-4 cloves
• Ginger – 50g whole ginger (a finger length)
• Tomato – 1
• Salt – 1-2 teaspoon to taste

Methods/Steps

1. First Separate the skin from the chicken then clean it thoroughly four to five times.
2. Remove the skin from the onions and finely chop them.
3. Cut the garlic into very fine pieces and mash or cut the ginger. Smash the whole
4. cinnamon and cadamom (with shells) together to a coarse powder.
5. Pour enough oil to just cover the base of a dry medium to large saucepan and heat until
the oil is very hot but not smoking.
6. Mix the garlic and the onions to the oil .
7. Fry until the onions brown. Remove the saucepan from the heat and leave to stand.
8. Put all the spices (tumeric, cumin powder and chilli powder) into a small cereal bowel.
9 Add about half a cup of water and mix.
10.Pour the spice mixture into the onions.
11.Fry on a medium heat until most of the water evaporates but ensure that the spice
mixture does not burn.
12.Add the chicken and stir until all the chicken is coated.
13.Reduce to low heat. Add the salt, tomato and ginger and cook for 10 – 15 minutes. Then
add enough water to just cover the chicken.
14.Place a lid on the saucepan and bring to boil.
15.Reduce to medium heat and simmer for 30 minutes or until the chicken is tender.
16.Add the cadamom / cinnamon powder 10 minutes before the chicken is served.

Extra Tips
Begin the recipe as above but add the chicken first into the onions, then the spices directly onto the chicken, followed by tomato, ginger and salt . Fry intensively for 5 minutes on a high heat and pour enough water to cover the chicken. The curry is ready in 30 minutes. It is easier to remove the skin from chicken thighs than drumsticks. You could try using a clean tea towel or cloth to help hold the skin when pulling. remember frying the onions thoroughly is vital as this ensure the quality of the curry sauce.

Ingredients:

1. The primary element is of course fresh broccoli. 2 heads will do for a standard sized salad. Chop the stem off and cut the flowerets into bite sized pieces.
2. Next include a few chopped vegetables. The favorites are carrots, cauliflower, onion, celery etc. Just mix as much as you like until it looks like a good mix.
3. A number of people like to add bacon. Fry up 6 to 8 strips until crispy, drain oil and set aside. Disintegrate bacon after it’s cooled and add to salad just before serve.
4. Any sort of cheese can be used. It can be crumbled, cubed, shredded, or creamed as part of a dressing. Fruit is frequently added to these salads, generally raisins. Also popular are mandarin orange pieces, cranberries, chopped apple, grapes or any dried fruit.
5. Adding sunflower seeds or nuts to the mix gives the salad a little additional crunch. Almonds, walnuts, cashews and hazelnuts are good examples. Try not to chop the nuts too small. Keeping the pieces larger helps the flavor of the nut stand out a little. Toasting the nuts with a little seasoning is an option as well.

If you would rather not chop up any fruit or nuts just add some trail mix to the salad instead.

Dressings:

The average dressing for this salad is a basic vinegar/ mayonnaise /sugar mix:

1. 1/4 cup vinegar
2. 1 cup mayonnaise
3. 1/4 cup sugar

Mayonnaise can be mixed with yogurt to lighten it up.  Flavored vinegar can be also used or substituted with lemon or lime juice.  Artificial sweetener can be used instead of sugar. Moreover, an oil/vinegar dressing can also be used:

1. 1/4 cup vinegar
2. 1/2 cup salad oil
3. 1/2 tsp. salt
4. 1/4 cup sugar

The Method:  Attach broccoli flowerettes and any other ingredients you are using to your salad bowl. If you are using bacon bits put in them just before serving.  Add your dressing, combine and refrigerate 2-4 hours or overnight. Mix salad again previous to serving.

This is a real delight for the beef eaters. The roots of this recipe are Portuguese; Basically you cut the beef into small cubes and fry in the spicy ingredients. It’s so yummy and it goes well with white rice.

Ingredients

• 3 bay leaves
• 1 (1 inch) piece cinnamon stick
• 5 cardamom pods
• 4 whole cloves
• 2 teaspoons fennel seeds
• 10 whole black peppercorns
• 2 pounds beef, cubed
• 3 cups chopped onion, divided
• 5 green chilies peppers, halved lengthwise
• 1 (1 1/2 inch) piece fresh ginger root, grated
• 6 cloves garlic, minced
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1/2 cup coconut oil
• 1/4 teaspoon whole mustard seeds
• 4 fresh curry leaves
• 2 tbsp of rooh afza chilli sauce
• 2 1/2 teaspoons lemon juice
• 1 teaspoon ground black pepper

Method

To make the Masala powder: Grind the bay leaves, cinnamon, cardamom, cloves, fennel seeds and peppercorns in a spice grinder until mixture is a fine powder.
Place the beef cubes, Masala powder, 2 cups chopped onion, green chilies, grated fresh ginger, garlic and turmeric in a large, heavy pot. Add water to cover (about 1 cup) and bring to a boil. Reduce heat and simmer for 30 minutes until beef is cooked through. Add salt. Stir and continue to simmer about 10 minutes or until mixture is almost dry, but do not allow it to burn (add a bit more water, if necessary). Set aside.
Heat oil in a large skillet over medium-high heat. Add mustard seeds and cook until they begin to pop. Immediately add remaining 1 cup chopped onion and stir over medium heat until onions soften and begin to brown, about 10 to 12 minutes. Add curry leaves and cook until brown, about 3 minutes.
Stir in the beef mixture, black pepper, rooh afza chilli sauce and lemon juice. Cook until nicely browned and heated through, about 8 minutes.