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  • Chicken Cheese 'N' Onion Sausage Roll
    Chicken Cheese 'N' Onion Sausage Roll

    → Preparation Time Approx 10 Minutes.
    → Cooking Time Approx 20-25 Minutes.
    → Serves - 6.

    Ingredients

    → 1 Pkt. of Zorabian's Chicken Cheese 'N' Sausages.
    → 3 Table Spoon of Butter.
    → 3 Tea Spoon Maida.
    → 2 Cups Milk.
    → 75g Cheese - Grated.
    → Salt to Taste.
    → Hot Dog Rolls.
    → Ice Berg Lettuce - Chopped.

    Cooking Directions

    → Cook Cheese 'N' Onion Sausages as Instructed on Pack & Keep Aside.
    → Stir Cook All Ingredients With Butter In Descending Order Over Medium Flame For 10 Minutes, Mix Sausages & Keep Aside.
    → Slit Open a Hot Dog Roll From Top, Toast it well, Add Sausage & The Cheese Sauce.
    → Garnish with Ice Berg Lettuce Top it with Tomato Ketchup & Serve Immediately.





    Chicken Spicy & Tangy Sausage Roll
    Chicken Spicy & Tangy Sausage Roll

    → Preparation Time Approx 10 Minutes.
    → Cooking Time Approx 20-25 Minutes.
    → Serves - 6.

    Ingredients

    → 1 Pkt. of Zorabian's Chicken Spicy Sausages.
    → 3 Table Spoon of Butter.
    → 3 Onion - Chopped.
    → 3 Tea Spoon Garlic - Chopped.
    → 1 Celery Stick - Chopped.
    → 1 Tea Spoon Green Chilly Chopped.
    → 1 Tea Spoon Red Chilly Powder.
    → 1 Tea Spoon Sugar.
    → 1/2 Tea Spoon Vinegar.
    → 3 Cup Tomato Puree.
    → 2 Cup Tomato Ketchup.
    → 1/4 Cup Chilly Sauce.
    → Salt to Taste.
    → Hot Dog Rolls.
    → Ice Berg Lettuce - Chopped.

    Cooking Directions

    → Cook Spicy Sausages as Instructed on Pack & Keep Aside.
    → Stir Cook All Ingredients With Butter In Descending Order Over Medium Flame For 10 Minutes, Mix Sausages & Keep Aside.
    → Slit Open a Hot Dog Roll From Top, Toast it well, Add Sausages, Spicy & Tangy Sauce.
    → Garnish with Ice Berg Lettuce Top it with Tomato Ketchup & Serve Immediately.





    Chicken Cocktail Pepper Sausage Roll
    Chicken Cocktail Pepper Sausage Roll

    → Preparation Time Approx 15 Minutes.
    → Cooking Time Approx 25-30 Minutes.
    → Serves - 6.

    Ingredients

    → 1 Pkt. of Zorabian's Chicken Cocktail Pepper Sausages.
    → 3 Table Spoon of Butter.
    → 3 Tea Spoon Maida.
    → 3 Cup Milk.
    → 3 Tea Spoon White Bell Pepper (Coarsely Grinded).
    → Salt to Taste.
    → Hot Dog Rolls.
    → Ice Berg Lettuce - Chopped.

    Cooking Directions

    → Cook Chicken Cocktail Pepper Sausages as Instructed on Pack & Keep Aside.
    → Stir Cook All Ingredients With Butter In Descending Order Over Medium Flame For 10 Minutes, Mix Sausages & Keep Aside.
    → Slit Open a Hot Dog Roll From Top, Toast it well, Add Sausages, White Bell Pepper Sauce.
    → Garnish with Ice Berg Lettuce Top it with Tomato Ketchup & Serve Immediately.





    Chicken Cocktail Barbeque Sausages
    Chicken Cocktail Barbeque Sausages

    → Preparation Time Approx 15 Minutes.
    → Cooking Time Approx 30-45 Minutes.
    → Serves - 6.

    Ingredients

    → 1 Pkt. of Zorabian's Chicken Cocktail Barbeque Sausages.
    → 3 Table Spoon of Butter.
    → 2 Onions - Chopped.
    → 2 Tea Spoon Ginger, Garlic & Green Chilly - Chopped.
    → 3 Cup Tomato Puree.
    → 3 Tea Spoon Sugar.
    → 2 Tea Spoon Soya Sauce.
    → 1/4 Tea Spoon White Pepper Powder.
    → 1/2 Tea Spoon Vinegar.
    → Salt to Taste
    → 1 Cup Water.
    → Hot Dog Rolls.
    → Ice Berg Lettuce - Chopped.

    Cooking Directions

    → Cook Chicken Cocktail Barbeque Sausages as Instructed on Pack & Keep Aside.
    → Stir Cook All Ingredients With Butter In Descending Order Over Medium Flame For 10 Minutes, Mix Sausages & Keep Aside.
    → Slit Open a Hot Dog Roll From Top, Toast it well, Add Sausages, Barbeque Sauce.
    → Garnish with Ice Berg Lettuce Top it with Tomato Ketchup & Serve Immediately.





    Chicken Plain Sausages
    Chicken Plain Sausages

    → Preparation Time Approx 15 Minutes.
    → Cooking Time Approx 30-45 Minutes.
    → Serves - 6.

    Ingredients

    → 1 Pkt. of Zorabian's Chicken Plain Sausages.
    → 3 Table Spoon of Butter.
    → 2 Onions - Chopped.
    → 2 Tea Spoon Ginger, Garlic & Green Chilly - Chopped.
    → 2 Cup Tomato Puree.
    → 1 Tea Spoon Sugar.
    → 2 Tea Spoon Soya Sauce.
    → 1/4 Tea Spoon White Pepper Powder.
    → 3 Cup Milk.
    → 50g Cheese.
    → Salt to Taste.
    → Hot Dog Rolls.
    → Salt to Taste.
    → Ice Berg Lettuce - Chopped.

    Cooking Directions

    → Cook Chicken Cocktail Barbeque Sausages as Instructed on Pack & Keep Aside.
    → Stir Cook All Ingredients With Butter In Descending Order Over Medium Flame For 15 Minutes, Mix Sausages & Keep Aside.
    → Slit Open a Hot Dog Roll From Top, Toast it well, Add Sausages, Barbeque Sauce.
    → Garnish with Ice Berg Lettuce Top it with Tomato Ketchup & Serve Immediately.





    Plain Chicken Salami Sandwich
    Plain Chicken Salami Sandwich

    → Preparation Time Approx 10 Minutes.
    → Cooking Time Approx 20-25 Minutes.
    → Serves - 4.

    Ingredients

    → 1 Pkt. of Zorabian's Plain Chicken Salami.
    → 4 Table Spoon Butter.
    → 1/2 Cup Mayonnaise.
    → 1 Tea Spoon White Pepper Powder.
    → Salt to Taste.
    → Whole Wheat Brown Sandwich Bread.
    → Ice Berg Lettuce - Chopped.
    → 1/2 Cup Tomato Sauce.

    Cooking Directions

    → Cook Chicken Salami as Instructed on Pack & Keep Aside.
    → Toast the Sandwich Bread Well, Apply Mayonnaise, Sprinkle Salt & Pepper, Add Salami & Ice Berg Lettuce.
    → Top it with Tomato Ketchup Make a Sandwich & Serve Immediately.





    Chicken Spicy Salami Pizza
    Chicken Spicy Salami Pizza

    → Preparation Time Approx 15 Minutes.
    → Cooking Time Approx 25-30 Minutes.
    → Serves - 6.

    Ingredients

    → 1 Pkt. of Zorabian's Chicken Spicy Salami Pizza.
    → 3 Table Spoon of Butter.
    → 1.5 Tea Spoon Ajwain.
    → 3 Tea Spoon Garlic Chopped.
    → 1 Celery Stick Chopped.
    → 3 Medium Size Onion Chopped.
    → 1 Tea Spoon Basil.
    → 2 Tea Spoon White Pepper Powder.
    → 4 Tea Spoon Sugar.
    → 3 Cup Tomato Puree.
    → 1 Cup Water.
    → Salt to Taste.

    Cooking Directions

    → Cook Chicken Spicy Salami as Instructed on Pack, Cut them Slantly & Keep Aside.
    → Stir Cook All Ingredients With Butter In Descending Order Over Medium Flame For 10 Minutes, Mix Salami & Keep Aside.
    → Toast the Base, Add Salami & the Pizza Sauce, Top it with Cheddar & Morzella Cheese, Bake for 10 Minutes at 250* C.
    → You May Add Onion, Capsicum, Mushroom, Babycorn, Jalepenos, Etc as Add on Toppings to Make A Great Pizza.





    Chicken Burger Exotica
    Chicken Burger Exotica

    → Preparation Time Approx 10 Minutes.
    → Cooking Time Approx 20-25 Minutes.
    → Serves - 4.

    Ingredients

    → 1 Pkt. of Zorabian's Chicken Burger.
    → 4 Table Spoon Butter.
    → 1/2 Cup Mayonnaise.
    → Some Cabbage, Carrot, Capsicum & Onions - Chopped.
    → Some Ginger, Garlic, Green Chillies, Celery - Chopped.
    → Some Tobasco, Worcestershire, 8 To 9 Sauce.
    → Some White Pepper Powder.
    → Salt to Taste.
    → Whole Wheat Burger Buns.
    → Ice Berg Lettuce - Chopped.
    → 1/2 Cup Tomato Sauce.

    Cooking Directions

    → Cook Chicken Burger Patty as Instructed on Pack & Keep Aside.
    → Apply Butter Toast the Bun, Mix Mayonnaise & Other Ingredients Well, Place the Burger Patty on the Flat side of Bun.
    → Garnish with Ice Berg Lettuce Top it with Tomato Ketchup & Serve Hot.





    Chicken Burger Exotica
    Chicken Tandoori Burger

    → Preparation Time Approx 10 Minutes.
    → Cooking Time Approx 20-25 Minutes.
    → Serves - 4.

    Ingredients

    → 1 Pkt. of Zorabian's Chicken Burger.
    → 4 Table Spoon Butter.
    → Some Tandoori Masala - Cooked.
    → 1/2 Cup Mayonnaise.
    → Some Cabbage, Carrot, Onions - Chopped.
    → Salt to Taste.
    → Whole Wheat Burger Buns.
    → Ice Berg Lettuce - Chopped.
    → 1/2 Cup Tomato Sauce.

    Cooking Directions

    → Cook Chicken Tandoori Burger Patty as Instructed on Pack & Keep Aside.
    → Apply Butter Toast the Bun, Mix Tandoori Masala with Mayonnaise & Other Ingredients Well.
    → Place the Burger Patty on the Flat side of Bun, Garnish with Ice Berg Lettuce, Top It With Tomato Ketchup & Serve Hot.





    Chicken Shami Kebab Stuffed Parathas
    Chicken Shami Kebab Stuffed Parathas

    → Preparation Time Approx 10 Minutes.
    → Cooking Time Approx 20-25 Minutes.
    → Serves - 4.

    Ingredients

    → 1 Pkt. of Zorabian's Chicken Shami Kebab.
    → 4 Portions of Kneaded Dough (Atta & Maida.)
    → Pudina Chutney.
    → Some Onions - Chopped.
    → Chat Masala.
    → Coriander - Chopped.
    → Salt to Taste.
    → 1/2 Cup Oil.

    Cooking Directions

    → Cook Chicken Shami Kebab as Instructed on Pack, Mashed Them & Keep Aside.
    → Roll the Mix Atta to make Chapatis, Place the Mashed Shami Kebab & Other Ingredients in the Centre of all Moulds.
    → Roll the Moulds again & Saute Them On Both Side To Make Delicious Stuffed Parathas.
    → Serve Hot With Green Pudina Chutney.





    Chicken Reshmi Egg Naan Rolls
    Chicken Reshmi Egg Naan Rolls

    → Preparation Time Approx 10 Minutes
    → Cooking Time Approx 20-25 Minutes.
    → Serves - 4.

    Ingredients

    → 1 Pkt. Zorabian's Chicken Reshmi Marinated.
    → 4 Eggs - Whipped.
    → 4 Portions of Kneaded Dough (Atta & Maida).
    → Pudina Chutney.
    → Some Onions, Ginger, Garlic, Green Chillies - Chopped.
    → Garam Masala.
    → Chat Masala.
    → Coriander - Chopped.
    → Salt to Taste.
    → 1/2 Cup Oil.

    Cooking Directions

    → Cook Chicken Reshmi as Instructed on Pack with Onions, Ginger, Garlic, Green Chillies & Keep Aside.
    → Make Omelette & Keep Aside.
    → Roll the Mix Atta To Make a Base, Place Omelette on them, Add Reshmi Masala with Remaining Ingredients to make a Roll.
    → Saute Them On Both Side To Make Delicious Naan Roll.
    → Serve Hot With Green Pudina Chutney.





    Chicken Malai Roll
    Chicken Malai Roll

    → Preparation Time Approx 10 Minutes
    → Cooking Time Approx 20-25 Minutes
    → Serves - 4

    Ingredients

    → 1 Pkt. Zorabian's Chicken Malai Marinated.
    → 3 Table Spoon of Butter.
    → 2 Cups Milk.
    → Table Spoon of Cream.
    → Some Onions, Ginger, Garlic, Green Chillies - Chopped.
    → Garam Masala.
    → 4 Portions of Kneaded Dough (Atta & Maida).
    → Pudina Chutney.
    → Chat Masala.
    → Salt to Taste.
    → Coriander - Chopped.
    → Hot Dog Rolls.

    Cooking Directions

    → Cook Chicken Malai Marinated as Instructed on Pack with all Ingredients in Descending Order & Keep Aside.
    → Slit Open a Hot Dog Roll From Top, Toast it well, Apply Pudina Chutney & Add Cooked Malai Marinate.
    → Garnish with Coriander Leaves, Sprinkle Some Chat Masala & Serve Hot.





    Chicken Nuggets
    Chicken Nuggets

    → Preparation Time Approx 10 Minutes
    → Cooking Time Approx 20-25 Minutes.
    → Serves - 4.

    Ingredients

    → 1 Pkt. Zorabian's Chicken Nuggets.
    → 4 Table Spoon Butter.
    → Some Ginger, Garlic & Green Chilly - Chopped.
    → 3 Cup Tomato Puree.
    → 3 Tea Spoon Sugar.
    → 1 Tea Spoon Soya Sauce.
    → 1/2 Cup Mayonnaise.
    → Salt to Taste.

    Cooking Directions

    → Stir Cook All Ingredients With Butter In Descending Order Over Medium Flame For 10 Minutes.
    → Cook Chicken Nuggets as Instructed on Pack, Mix the Cooked Sauce With Mayonnaise Well to Make a Grear Dip.
    → Serve Hot.





    Lahori Chicken Kathi Rolls
    Lahori Chicken Kathi Rolls with Greek Yogurt Dressing
    Ingredients for the Stuffing

    → 1 Zorabian Lahori Chicken Tray.
    → 1 Red Bell Pepper.
    → 1 Yellow Bell Pepper.
    → 1 Tomato seeded and diced.
    → 1/2 A Lettuce Cut Shreds.
    → 1 Big Red Onion Diced.
    → 1 lime cut in half and seeded.
    → Salt To Taste.

    Ingredients for the Kathi roll (Chapattis) makes 4-5 rolls

    → 1/2 cup Whole Wheat Flour (Gehun Ka Aata).
    → 1/3 cup Low Fat Milk.
    → Salt To Taste.

    Ingredients for Garlic Spread

    → 1 Cup Low Fat Greek Yogurt.
    → 5 Garlic cloves smashed and then chopped finely.
    → 2 stalks of spring onion finely chopped.
    → 1 tsp Red Chilli Flakes (dehydrated Red Kashmiri chillies blended in a mixer).
    → 1/2 tsp of Chilli Powder.
    → 1/2 Tbsp of Oregano seasoning.
    → 1 Tbsp of Honey.
    → Salt And Pepper To Taste.

    Method

    → First cook the Garlic spread.
    → Combine all ingredients together in a big bowl and whisk it. And let it cool in the fridge.
    → For a smoother paste mix all ingredients in an electric mixer and keep it to cool in the fridge.

    Method To Cook The Kathi Rolls

    → Combine all ingredients and knead into a soft dough.
    → Divide the dough into 4 equal portions.
    → Roll out each portion into a thin chapatti.
    → Cook each chapatti lightly on a Tava (griddle) on both side.
    → Keep aside.

    Method for the filling

    → First grill the Whole Red and Yellow bell peppers directly on the stove directly on low heat. Make sure U don't burn the skin. Keep turning it with a thong.
    → This is to get a nice Smokey grilled flavour. Once soft and a bit chargrilled keep it aside to cool.
    → Slice the bell peppers length wise. Remove the seeds.
    → Then take a non-stick pan and cook the Zorabian Lahori Chicken as per instructed on the packaging.
    → When the chicken is almost cooked add the onions and tomatoes. And continue to cook for just 1-2 minutes.
    → And squeeze the lemon on it.
    → Remove from heat.
    → Add the Grilled bell peppers into the Zorabian Lahori Chicken mix.

    How to proceed

    → Divide the Zorabian Lahori Chicken filling into 4 equal portions.
    → Take the Chapattis and in the spread a good portion of the Garlic spread.
    → Then put a good amount of the lettuce at the centre and the chapatti.
    → Spread one portion of the filling in the centre on top of the lettuce and roll up the chapatti tightly.
    → When you want to serve, cook the rolls on a Hot Tava (griddle).
    → Can cut into half and serve hot with the dip on the side.
    → Taste best when served hot. Enjoy!





    Pahadi Tikka Pita Sandwich
    Pahadi Tikka Pita Sandwich
    Ingredients for the Pita Stuffing

    → Whole wheat pita bread.
    → Half a tray of Pahadi Zorabian chicken. Thawed.
    → Lettuce leaves 4-5 make sure U cut the ends off.
    → 1/2 cucumbers diced with skin.
    → 1/2 tomato seeded and diced.
    → 1/2 red onion cut to thin slice.
    → A bunch of rocket leaves shredded and chopped finely.
    → Oregano seasoning and garlic powder.

    Ingredient For Green Low Fat Yogurt Mint Chutney

    → 1/2cup coriander chopped.
    → 3-4 green chilled chopped depending on how spicy you want it.
    → 2 garlic cloves chopped finely.
    → Juice of 1 in a half lime taken out.
    → 3 tbsp. Low Fat Yogurt.
    → Salt n Pepper to taste.

    Method For Green Yogurt Mint Chutney

    → Put all the ingredients in a blender and blend it.
    → Put it in a bowl and let it cool in the refrigerator.

    Method for the Pahadi Chicken Stuffing

    → Take half a tray of Zorabian Pahadi chicken let it thaw.
    → Cook the chicken as per instructed on the packaging. Very simple n quick.
    → Once done, let it cool off a bit and then dice the chicken to cubes.
    → Take the whole wheat pita bread and heat it slightly on a non-stick pan or toaster.
    → Slit it open from one side.
    → At the bottom spread a good portion of the green mint yogurt spread.
    → Even arrange the lettuce leaves.
    → Top of that spread the shredded rocket leaves.
    → In a separate bowl season the diced cucumber, tomatoes and onions with the oregano and garlic powder and place it on top of the rocket leaves.
    → Finally place a good portion of our deliciously healthy Pahadi chicken pieces. Drizzle some more of the cooling mint yogurt chutney.

    And you got yourself a full nutritious meal. Enjoy.





    Pepper Sausage with Green Apple Salad
    Pepper Sausage with Green Apple Salad

    → Preparation Time 10 Minutes.
    → Cooking Time 10 Minutes.

    Ingredients for salad

    → Packet of Zorabian Pepper sausages. Thawed and cut into long slices.
    → One large green Apple cut into half and then thin slices.
    → One large stalk of celery cut into half and slices.
    → A few Iceberg lettuces leafs, green Romaine leafs and Red Oak lettuce leafs break into piece.
    → Three Red cabbage leaf cut length wise.
    → 7 cherry tomatoes cut into halves.
    → A few pine nuts.
    → 1/3 cup of Moong sprouts.

    Instructions for salad

    → Cook the Zorabian Pepper sausage as per instructions on the packet.
    → Take all the other ingredients in a bowl except for the green apple and the Zorabian pepper sausages and toss it up with the Lemon dressing.
    → Then place the salad in a serving bowl n arrange the green apples on top of the salad and place you Pepper sausages in the centre.

    It's that simple.. Enjoy this delicious salad.

    Ingredients for Lemon dressing

    → Juice of 3-4 lemons.
    → 1 tbsp Honey.
    → A Dash of white Vinegar.
    → 1/2 tsp. salt n pepper.

    Instructions for Dressing

    → Mix all the ingredients and add honey and salt as per liking.





    Reshmi Chicken Tikka with Coconut Rice
    Reshmi Chicken Tikka with Coconut Rice
    Ingredients

    → Zorabian Reshmi Chickhen marination.
    → 2/12 cup of steamed rice.
    → 2 tbsp of broken Cashew nuts.
    → 1 tbsp Mustard Seeds.
    → 1 tbsp Jeera Seeds.
    → 1 tbsp Urad Dal soaked in water for 10 mints.
    → 1 tbsp split Chana Dal soaked in water for 10 mints.
    → 1 Dried Red Kashmiri chilly.
    → 1 Green chilly finely chopped into small pieces.
    → 1 Cup of grated dried coconut.
    → 2 tbsp coconut oil.
    → Salt to taste.
    → 7-8 Curry patta leaves.
    → 1/2 tbsp hing.

    Instructions

    → Cook the chicken as per instructed on the packet.
    → On a non-stick pan roast the cashew separately. Once brown take of heat n keep aside.
    → Take a Kadai on medium heat add the coconut oil and then add the mustard seed/rai.
    → Once it crackles add the jeera, urad Daal, chana daal, curry patta leaves, Kashmiri chilly, hing cook for about 3 mints stirring continuously.
    → Add the steamed rice and dry coconut, salt, green chillies and Mix it all together and then take off heat.
    → Sprinkle the toasted cashew Nutts on top and serve it hot along with the delicious Zorabian’s Reshmi marinated chicken.

    Goes best with Fat free dahi on the side





    Salami Bruschetta
    Salami Bruschetta in Pesto Sauce
    For the bread

    → French baguette bread 12 inches. Cut into slices.
    → 4-5 Garlic cloves finely chopped. Spoon the chopped garlic on one side of the bread and toast it.

    How to make the Pesto Sauce

    → 1/2 cup of finely chopped basil leaves.
    → 1/3 Cup pine nuts.
    → 1/2 tbsp. salt and pepper to taste.
    → A bit of feta cheese optional.
    → 2 cloves of garlic.
    → 2-3 tbsp. of olive oil.

    Blend all the above ingredients in a mixer till paste can add a bit of sundried tomatoes for more flavour. *But one can also buy readymade pesto sauce from the market.

    Topping A

    → 1 tomato seeded and finely chopped.
    → A few jalapeños finely chopped.
    → 5 slices of Zorabian Salami finely chopped (Make sure you thaw the product well).
    → 2 tbsp. pesto sauce.
    → 2 tbsp. chopped fresh basil.

    Method

    → Take a non-stick pan on medium heat add 2 tbsp. of pesto sauce and the salami. Sauté for no more than 2 minutes. *No oil required as the pesto sauce has enough. Once done let it cool.
    → In another bowl add the tomatoes, jalapeños, basil n the Zorabian Salami mix.
    → Mix it all together with a spoon.
    → Spoon a good quantity of it on the garlic toast.
    Ready to be served...

    Topping B

    → Half green capsicum finely chopped.
    → Half yellow bell pepper finely chopped.
    → 1 tomato finely chopped.
    → 5 slices of Zorabian salami finely chopped (thawed).
    → 2 tbsp. pesto sauce.

    Method

    → Take a non-stick pan. On medium heat cook the entire above ingredient along with the pesto sauce.
    → Sauté for about 3 minutes. Once cooked let it cool a bit. Spoon the toppings well on each garlic toast when ready to serve.





    Spaghetti in Tomato Basil Sauce
    Spaghetti in Tomato Basil Sauce

    → Serves 4-5.
    → Preparation time - 10 minutes.
    → Cooking time - 35 minutes.

    A great funky n fun recipe that attracts kids....

    Ingredients

    → Thaw a packet of Zorabian sausages. (Choose your favourite flavour - Cheese N Onion, BBQ, Pepper or Plain Sausage).
    → Long spaghetti sticks.
    → 6-7 medium size red tomatoes. Or a can of tomato sauce 400gms.
    → 1 large onion chopped.
    → 1 large green capsicum chopped.
    → 6-7 garlic cloves chopped.
    → 1/2 cup basil leaves chopped.
    → 1 1/2 tbsp oregano seasoning.
    → 1 tbsp sugar.
    → 1 tbsp Red chilli powder.
    → 1 tbsp tomato ketchup *optional.
    → Salt and pepper to taste.

    Instructions for Spaghetti

    → First take a pot and add water to it with a pinch of salt. Put this to boil.
    → Take each sausage and cut it into pieces of about 1 inch. (These sausages are raw).
    → Insert three sticks of the spaghetti into each piece of the sausage. Make sure the sausage is in the Centre on the stick. Do this for all the pieces.
    → Once done place them into the boiling water half in and half out. Make sure that the spaghetti stick touching the pot doesn't burn.
    → As soon as the spaghetti gets a bit soft with a thong fold the rest into the pot. Cook it for 25 minutes till the spaghetti is well cooked.
    → Once cooked put off the heat and with the thong take the spaghetti sausage out n place it on a plate to cool off.

    Instructions for Tomato Basil Sauce

    We first blanch the tomatoes- OR one can improvise and use a can of tomato sauce.
    → Take another pot of boiling water and add the whole tomatoes to it.Let it boil for about 30 seconds to 1 minute.
    → Take it out immediately and place it in ice cold water to prevent further cooking.
    → Then peel of the skin and chop the tomatoes to pieces. Discard the skin

    For Sauce

    → Take a non-stick frying pan put it on medium heat. Add oil.
    → Add in the garlic, onions and capsicum. Sauté it for about 5 minutes.
    → Add the tomatoes, basil, chilli powder, pepper, salt, sugar, oregano, tomato ketchup and a bit a water.
    → Cook with stirring it and breaking the tomatoes do this all for about 10-minutes or so until the tomatoes break down into this delicious sauce. On medium heat. (I like my sauce a bit chunky).
    → Once your sauce is ready take it off heat and add the spaghetti sausage.
    → Sprinkle some more oregano on the top - goes best with garlic bread.





    Spicy Salami Pizza
    Spicy Salami Pizza

    → Serves 2.
    → Preparation time - 10 minutes.
    → Cooking time - 12 minutes.

    Ingredients

    → Pizza bread small /regular size – Whole Wheat Healthier.
    → Zorabian Spicy Salami each salami cut into four parts.
    → 1/4 of yellow capsicum chopped in squares.
    → 1/4 green capsicum chopped.
    → 1/3 tomato remove the seeds n chop.
    → 1/4 Onion slices length wise.
    → Few Black Olives sliced.
    → Few Jalapenos.
    → Grated Cheddar cheese.
    → Oregano seasoning.

    Cooking Directions

    → Take the pizza bread n poke a few holes with the fork.
    → Take two Tbsp of barbeque sauce n spread evenly in circular motion starting from the centre of the pizza to the edges.
    → Sprinkle Oregano seasoning over the sauce.
    → Take Our Delicious thawed Zorabian Spicy Salami pieces n evenly place on the pizza.
    → On top of the yummy Salami evenly distribute your toppings.
    → Then take the pizza and place it in your Oven or Toaster n medium to high heat let the toppings cook for about 7-8 minutes. Cook till the bread turns brown.
    → Take the pizza out n evenly sprinkle a good portion of your grated cheddar cheese - make sure you keep gaps between your toppings and not the edge of the pizza.
    → Place it back in the toaster/Oven (OTG). And cook till the cheese has melted.





    Tandoori Chicken Stir Fry
    Tandoori Chicken Stir Fry
    Ingredients

    → 1 packet of Zorabian's Fresh Tandoori Chicken Marination.
    → 1/2 green capsicum chopped in squares.
    → 1 yellow capsicum chopped in squares.
    → 1/2 red capsicum chopped in squares.
    → Half of a Broccoli bunch chopped.
    → Mushrooms sliced.
    → Baby corn cut in half and slit from in between.
    → 1/2 large Red Onion chopped length wise.
    → 1/2 lemon deseeded.
    → One small bowl steamed white rice.

    Yogurt dressing

    → Low fat yogurt mixed in with chopped green capsicum, chopped coriander, 2 cloves of garlic chopped, salt and pepper.

    Instructions

    → Cook Zorabian's Fresh Tandoori Chicken Marinate in a large non-stick pan over medium or high heat for 8-10 minutes on each side until just done.
    → When almost done squeeze in a bit of lime and reduce heat to add in all the ingredients.
    → Stir fry the veggies for about 3 minutes with the tandoori chicken. Then take off the heat.

    Serve the stir fry with or on steamed white rice with a dash of Low Fat Yogurt dressing on the side.

    Good Health has never tasted so good....





    Barbeque Sausage & Pineapple Salad
    Barbeque Sausage & Pineapple Salad

    → Serves 3-4.
    → Preparation time - 5 minutes.
    → Cooking time - 10 minutes.

    Ingredients

    → Zorabian Barbecue sausages cut into slices.
    → Fresh pineapple cut into pieces.
    → Green leaves (a few Romanian lettuces, Ice berg lettuce, few Rocket leaves, Red Chinese cabbage) all to be broken to pieces.
    → 1 Red onion to be sliced into thin rings n halved.
    → Cheddar cheese cut into thin slices or chunks.
    → Red chilli flakes, salt and pepper to taste.
    → 3 - 4 Tbsp of Sweet chilli sauce.

    Instructions

    → Cook the barbecue sausages as per instructed on the packet.
    → Then in a separate bowl take the pineapple pieces, cheese and the sweet chilli sauce. Toss it all together.
    → Then take the green leafs in a serving bowl mix the chilli flakes, salt and pepper.
    → On top of the leaves add the pineapple and cheese mix along with the delicious sausages.





    Tandoori Chicken Burger with Cucumber Yogurt dressing
    Tandoori Chicken Burger with Cucumber Yogurt dressing

    → Serves 4.
    → Preparation time - 5 minutes.
    → Cooking time - 15 minutes.

    Ingredients

    → 1 packet of Zorabian Tandoori chicken burger (4 patties) thawed.
    → 4 brown or multigrain burger buns. Cut in halves.
    → 4 Ice burg lettuce leaves.
    → 2 large tomatoes sliced.
    → 1 large onion slice into rings.
    → 1 Red bell pepper cut in strips.
    → 1 Yellow bell pepper cut in strips.
    → 1/2 Green Zucchini sliced.
    → 5 Tbsp oil.

    Ingredients for the Cucumber Yogurt Dressing

    → 1 & 1/2 cup of low fat Greek yogurt or fat free any kind of plain yogurt.
    → 2 Cucumbers seeds removed and finely diced.
    → 1 tbsp. honey.
    → 1-2 tsp of Red Chilli powder.
    → 1 lemon juice.
    → Salt to taste.

    Instructions for the Yogurts Dressing

    → Make sure the water from the yogurt is taken out.
    → Mix all the ingredients together of the yogurt dressing and keep in the fridge to cool. Can add more lemon juice if needed.

    Instructions for the Tandoori Burger

    → Slice the burger buns into halves and toast it.
    → Cook the patties as per instructed on the packet.
    → Take a non-stick pan on low to medium heat grill the onion rings, zucchini slices and the red and yellow bell peppers. OR grill them in your toaster. For about 5 mints until the veggies are soft this brings out the sweetness of the vegetables.
    → Now take the bottom half of the bun and apply a good amount of the cucumber yogurt dressing. On top of it place a lettuce leaf.
    → Place your tomato slices on the lettuce then the Tandoori chicken burger, next the zucchini, then 1 strip of red and across one strip of Yellow bell pepper and on top the delicious grilled onion rings.
    → Finally the Cucumber and yogurt dressing once more and close the bun.

    The yogurt dressing makes the burger juicy and enhances the tandoori flavour.





    Chicken Quesdilla with Black Beans and Sour Cream
    Chicken Quesdilla with Black Beans and Sour Cream

    → Serves 4.
    → Preparation time - 10 minutes.
    → Cooking time - 15 minutes.

    Ingredients

    → 1 1/2 cups of shredded Zorabian’s Chicken Breast meat (boneless and skinless).
    → 2 cups of low fat or fat free sharp cheddar cheese.
    → 4 (10 inch) multi-grain tortillas.
    → 2 tbs coarsely chopped fresh cilantro.
    → 1 onion chopped.
    → 1 tomato chopped *optional.
    → Few jalapenos chopped.
    → Mix herbs / spiced herbs.
    → Salsa, sour cream and 1 cup cooked black beans.
    → 1 tbsp olive oil.

    Instructions

    → Take a non stick pan and over medium heat put the oil and add in the chicken, onion, tomatoes cook it with the mix herb spices until chicken is cooked. About 10 minutes.
    → Heat a large frying pan over medium heat until hot. 3 mints approx. Place a tortilla in the pan and sprinkle with the 1/2 chicken mix and 1/2 cilantro, 1/2 jalapenos and 1 cup cheese. Top it with second tortilla and cook it until the underside of the first tortilla is golden brown at some spots and the cheese is almost melted. About 3 minutes.
    → Using a spatula carefully flip it over and cook until the underside of the second tortilla is well brown n crispy. About 2-3 mints.
    → Slide the quesadilla from the pan into a cutting board and cut into wedges.
    → Repeat with remaining ingredients and make a second quesadilla.
    → Serve it best with Black beans topped with sour cream and salsa.





    Lettuce Chicken Wrap with Garlic Peanut Sauce
    Lettuce Chicken Wrap with Garlic Peanut Sauce

    → Serves 4-5.
    → Preparation time - 10 minutes.
    → Cooking time - 10 minutes.

    One whole lettuce - 8-10 leaves.
    Put in fridge until ready to serve so it stays crispy).

    Ingredients for sauce

    → 3 tbsp Peanut butter.
    → 1 tbsp Soy sauce.
    → 2 tbsp Rice vinegar or white vinegar (to get that tangy taste).
    → 1 tbsp Honey.
    → 1/2 tbsp Red Chilli sauce.
    → 1 Spring onion chopped.
    → 1 Lime juice.
    → 2 Cloves of garlic chopped.
    → 1/2 tsp of grated Ginger.
    → 2-3 tbsp of Water.

    Ingredients for the chicken

    → 500 gms of Zorabian boneless and skinless breast meat cut into long strips about 1/2 inch thickness.
    → 1 Onion chopped.
    → 5 Garlic cloves chopped.
    → 1 tbsp grated Ginger.
    → 3 tbsp chopped Peanuts.
    → 1 Red chilli chopped. *optional.
    → 1 tbsp Chilli sauce.
    → 1 tbsp Soy sauce.
    → 4 Lime juice.
    → 3/4 cup shredded Carrots.
    → 3/4 shredded Red Cabbage.
    → 3/4 cup of Yellow Bell pepper.
    → 3/4 cup of shredded Cucumber.
    → 1/2 cup of sprouts *optional.
    → 1 tbsp Sesame oil or Canola oil or cooking spray.
    → Chopped Cilantro for garnish.
    → 1/2 cup water.

    Instructions for sauce

    → Mix all the sauce ingredients in a bowl and mix it well together can add more water if you find the sauce too thick....

    Set aside.

    Instructions for chicken

    → So first take a non stick pan and put it on medium heat add the oil or Cooking spray.
    → Once hot add the garlic, ginger and onions Saute this for about 2-3 mints.
    → Then add the chicken strips and peanuts after 5 mints or so you can add a splash of water along with a bit of soy sauce, chilli sauce, and lemon. Keep adding it while cooking the chicken to moisten the pan.
    → When the chicken is almost cooked add in the carrots, yellow bell pepper and sprouts. Quickly Saute it for abt 1-2 mints and put it off the heat n set aside.

    How to proceed

    → Place each lettuce leaf on the plate.
    → Divide the chicken mix into equal portions on top of the lettuce and add on to it the shredded cucumber and Red cabbage.
    → Drizzle the sauce over it and garnish it with the cilantro.





    Cashew Chicken with Saffron
    Cashew Chicken with Saffron

    → Serves 4-5.
    → Preparation time - 10 minutes.
    → Cooking time - 20 minutes.

    Ingredients

    → 2 skinless, boneless Zorabian chicken thighs cut into bite - size pieces.
    → Cooking spray or 2 Tbsp Coconut oil.
    → 2 Cardamom Pods, lightly crushed.
    → 1-2 cinnamon sticks.
    → 2 Cloves.
    → 2 Bay leaves.
    → 1/4 cup grounded Cashews.
    → A few toasted Cashews for garnish.
    → 1/2 cup Light cream.
    → 1 pinch saffron (after being soaked in 1 tsp water or Skim Milk).
    → 1 tsp Gharam Masala.
    → 1/2 cup Green peas.
    → 1/2 of Red BellPepper/Capsicum diced.
    → Coriander leaves chopped for garnish.

    Ingredients for Paste

    → 1 large Onion chopped.
    → 1/4 Cup Tomatoes diced.
    → 1/2 tsp Garlic Paste.
    → 1/2 tsp Ginger Paste.
    → 1/2 tsp Chilli Powder.
    → 1/4 tsp Turmeric powder.
    → 2 tsp Cumin powder.
    → 2 tsp Coriander powder.
    → 1 tsp salt.
    → 1 tsp Lemon juice.

    Instructions

    → Put all the Paste ingredients in a food processor and process until smooth and set aside.
    → In a heavy bottom pot heat the oil or cooking Spray on low heat. Add all the whole spices (Cardamom, cinnamon, cloves & bay leaves) and sauté until they are slightly brown.
    → Add paste mixture into the pot of spices and sauté until mixture is slightly brown.
    → Add chicken cubes, cover and cook over low heat until chicken is tender. Stir once in a while. Can add a bit of water.
    → Add crushed cashews, cream, saffron, peas and red bell peppers. Cook for another 10 minutes until mixture is creamy and thick. Add a little water if required.
    → Once cooked take off heat place it in a dish, garnish it with some roasted broken cashews and Coriander.

    *Serve with low fat/fat free Yogurt and Hot Indian bread





    Grilled Curry Chicken and Mango Chutney
    Grilled Curry Chicken and Mango Chutney

    → Serves 2.
    → Preparation time - 10 minutes - 1 hr to marinate.
    → Cooking time - 10 minutes chicken + 25-30 minutes mango chutney.

    Ingredients for Curry Chicken Sandwich

    → 500 gms of Zorabian chicken Fillets. One tray of boneless chicken has 4 fillet pieces.
    → 2 Whole wheat Multigrain buns or 4 Slices of Whole grain Nutty bread.
    → 1 tbsps Olive oil.
    → 2 tbsp Curry powder.
    → 4 tbsp Mango chutney * Available in market or see recipe below.
    → Zest of one lime and juice of one lime.
    → 5 Lettuce leaves torn.
    → 2 tomatoes sliced.
    → 1 onion chopped.
    → 2 tsp of Garlic and Ginger paste.
    → 1 tsp White sesame seeds.
    → 1 tsp cumin/jeera seeds.
    → 1 tsp cumin/jeera seeds.
    → 1 tsp turmeric powder.
    → Salt and pepper to taste.

    Ingredients for Mango Chutney

    → 1 large mango slightly under ripped peeled and diced.
    → 1/3 cup water.
    → 1/2 tsp grated Ginger.
    → 1/2 tsp chopped Garlic.
    → 1 cup Sugar.
    → 1/2 tbsp Vinegar.
    → 1/2 tsp Red Chilli powder.
    → 1tsp Black Sesame seeds.
    → Salt to taste.

    Ingredients for Mango-cucumber salad

    → 1 riped mango people's and chopped into pieces.
    → 1 large cucumber diced.
    → 2 whole celery stalks with its leaves chopped.
    → 1 tsp roasted Black sesame seed.
    → Feta cheese or Goat cheese crumbled.

    Instructions for the mango-cucumber salad

    → Add all the salad ingredients in a bowl toss it up and that's it.. the sweetness of the mango and the saltiness of the Feta cheese will make Ur taste buds go crazy.

    Instructions for Curry chicken

    → Marinate the chicken fillets with the curry powder, garlic-ginger paste, turmeric powder, salt and pepper. Put it in the fridge for an hour. * If you don't marinate for an hour you can proceed to the following steps.
    → Then take a non-stick pan and on high heat add the oil first.
    → Once hot add the onions and sauté until soft 1 minute or so, and cook on medium heat.
    → Then add the cumin seeds and white sesame seeds, salt and pepper to taste sauté it for a minute.
    → Add the marinated chicken along with lime zest and lime juice, add 1/2 cup of water and let each side of the chicken cook for about 4 mints each. Once chicken is cooked put off heat and let it rest in the pan so it stays moist and juicy.

    Instructions for the Mango Chutney *available in the market. Or

    → Take a pan on high heat and roast the Black sesame seeds and once it starts crackling put of heat and set aside.
    → Boil the 1/3 cup water in a pan and Add the mango pieces make sure it has a sweet and sour taste (should not be fully ripped that's the trick). Cook over Low flame for 4-5 minutes. Stir occasionally.
    → Add ginger, garlic and sugar. Mix properly and cook until slices are soft and tender and the mixture starts to thicken will take about 15-20 minutes.
    → Once thickened add vinegar and salt stir for about 4-5 minutes then Turn of heat and set aside.
    → Once cooled a bit add on the chilli powder and Black Sesame seeds and mix well. It gets thicker as it cools.

    How to proceed

    → Toast the bread.
    → On the bottom part of the bread place the lettuce leaves, on top add a few tomato slices, place 2 of the grilled curry Chicken fillet on top and add your delicious Mango chutney and spread evenly on the chicken.
    → Place the top half of the bread on the sandwich and serve it with your fresh Mango salad.





    Vietnamese Chicken with Lemongrass Chicken
    Vietnamese Chicken with Lemongrass Chicken

    I was inspired to do this dish as my best friend just moved to vietnam to get married so this is in her honour.

    → Serves 3-4.
    → Preparation time - 5 minutes.
    → Cooking time - 10 minutes.

    Ingredients

    → One bowl of steamed Brown rice or White rice.
    → 500-600 gms of Zorabian Boneless and spineless breast chicken cut into Pieces. Thawed.
    → 2 Stocks of Lemongrass chopped.
    → 1 Onion sliced.
    → 1/2 cup French Beans sliced.
    → 4 Garlic cloves chopped.
    → 2 tsp Coriander chopped.
    → A few whole Mint Leaves for garnish.
    → 2 Red chillies chopped.
    → 3 tbsp Thai Fish Sauce.
    → 1 tbsp Honey.
    → 1 tbsp Oyster sauce.
    → 1 like juice.
    → 1 tsp Turmeric powder.
    → Pepper to taste.
    → 2 tbsp Spicy Oil or canola oil.
    → 1/2 cup water.

    Instructions

    → Take a Non stick pan and heat the oil on high heat. When hot add the garlic , onions and chicken stir fry for abt 4 mints until chicken is partially cooked. Can sprinkle some water.
    → Add lemongrass, turmeric, coriander, honey, fish sauce and oyster sauce to the chicken n Saute it for about 1 minute.
    → Then add French beans, lemon juice, chillies and a bit of water reduce heat and cook till chicken is cooked about 3-4 mints.
    → Add pepper stir up the mix and put it off heat. Garnish it with some mints leaves and coriander. Goes best with hot steamed Brown rice or sticky White rice.





    Zero Oil Chicken Salami Fried Rice
    Zero Oil Chicken Salami Fried Rice

    → Serves 3.
    → Preparation time - 15 minutes.
    → Cooking time - 20 minutes brown rice + 10 minutes.

    Ingredients

    → Half a packets Of Zorabian Salami thawed and cut into small pieces.
    → 1 Cup of raw Brown Rice.
    → 6-8 Garlic cloves finely chopped.
    → 1-2 whole Spring Onion finely chopped. The White and green part.
    → 1/2 cup of Sweet corn Boiled.
    → 1/2 cup of Carrots finely chopped and boiled.
    → 1/2 cup of French Beans finely chopped and boiled. *make sure the veggies are not so soft, retain some crunchiness
    → 1/2 cup of sprouts.
    → 3 Tbsp Low sodium Soy sauce.
    → 2 Tbsp Oyster Sauce.
    → 2-3 Sam's Red Chilli Sauce or any Chinese Red chilli sauce.
    → 2 tsp White Vinegar.
    → 1/2 Tbsp Black pepper powder.

    Instructions

    → Cook/steam the one cup Of brown rice and set aside.
    → Take a Wok or a non-stick large frying pan. And heat it to low- medium heat.
    → Add the garlic, onions and 1 tbsp of water. Sauté for abt 2 minutes.
    → Then Add all the veggies and the salami bits. Toss up together and add to it 2 tbsp soy sauce, 2 tbsp oyster sauce, 1-2 tbsp of chilli sauce, 1 tbsp of Vinegar and all off the black pepper powder. Sauté the veggies for about 3 minutes or until the veggies are well coated with the sauces. * if the sauce begins to burn you could add 1 tbsp of water make sure no water is added once the rice is in.
    → Then add in the Brown rice and mix it all together make sure you keep stirring.
    → Now add the remaining 1 tbsp soy sauce, 1 tbsp chilli sauce and 1 tsp Vinegar. Mix it for about 1-2 minutes and take off heat. Ready to be served hotttt...

    High in protein, good carbs and filled with energy and nutrients.





    Tuscan Chicken Skillet with Eggplant
    Tuscan Chicken Skillet with Eggplant

    → Serves 4.
    → Preparation time - 10 minutes.
    → Cooking time - 25 minutes.

    Ingredients

    → 2 Zorabian breasts fillets thawed and cut into strips.
    → 1 Large Onion chopped.
    → 3-4 large tomatoes diced or 1 can of tomato pulp.
    → 5 garlic cloves chopped.
    → 1/2 cup Sundried Tomato chopped.
    → 1 medium Eggplant diced.
    → 5 Button Mushroom sliced.
    → 1 green chilli chopped *optional.
    → 1 tsp Oregano spice.
    → 1 tsp Thyme.
    → 1 tbsp Honey.
    → 2 tbsp Olive Oil.
    → Salt and Pepper to taste.
    → Parsley to garnish.

    Instructions

    → Season Chicken with salt and pepper. Then Heat 1tbsp olive oil in a skillet over Medium- High heat and add the chicken and brown it for just 3 minutes. Remove from heat and set aside on a plate.
    → Add the remaining 1tbsp olive oil to the skillet medium heat. Add the mushrooms and Eggplant and cook till brown for a few minutes.
    → Now add the onions to it and sauté for 3 mints. Then add garlic and sundried Tomatoes and sauté for another 2 mints.
    → Stir in the tomatoes or 1 can of tomato pulp to the skillet and Add the Oregano, thyme green chilly and honey. Stir.
    → Immediately transfer the chicken and cook the dish for about 8-10 minutes. Until the mixture starts to bubble.
    → Take off heat and garnish it with Parsley.





    Swiss Cheese & Mushroom Chicken Burger
    Swiss Cheese & Mushroom Chicken Burger

    → Serves 4.
    → Preparation time - 5 minutes.
    → Cooking time - 15 minutes.

    Ingredients

    → 1 packet of Zorabian chicken burger (4 patties). Thawed.
    → 4 brown or multigrain burger buns.
    → 250 gms of mushrooms chopped.
    → 2 large onion chopped.
    → 2 tomatoes sliced.
    → 2 whole dill pickles sliced or 16 slices of dill pickles.
    → 4-5 Ice burg lettuce leaves.
    → 4 slices of low fat or fat free Swiss cheese.
    → 4 tbsp Honey mustard sauce.
    → 5 tbsp Oyster sauce.
    → 2 tbsp Low sodium Soya sauce.
    → 3 tbsp oil.
    → 4 tbsp of water.

    Instructions

    → Cut the buns in halves and toast it as per liking.
    → We then cook the burger patties as per instructed on the packet.
    → Now for the Mushroom & onion mix. Take a non stick pan on medium heat and add the chopped onions and the mushrooms along with some water. Keep stirring.
    → After a minute or so add the Oyster sauce and the low sodium Soya sauce.
    → Cook this until mushrooms are soft. Can add a bit of water if the sauce starts to stick to the pan. 3 mints max and turn off the heat. Put it aside.
    → Now, for the whole burger - Take the bottom half and put a Tbsp of Honey Mustard sauce n spread it well on the bread. (repeat this for all burgers).
    → Then place a lettuce leaf and on top of it the dill pickles about 4 slices side by side , then on top of this two Tomato slices.
    → Then place the Hot burger patty and on top a slice of Swiss cheese (Burger patty has to be hot so the Swiss cheese melts) now put a good amount of the Mushroom and Onion mix and close the bun with the Top half.

    Can be served with baked Sweet potato fries seasoned with Lime and pepper.





    Smoked Ham & Cheese Tapas
    Smoked Ham & Cheese Tapas

    From back to the front and left to the right

    1 - Potato skins – Smoked Chicken Ham and cream cheese.

    Ingredients

    → 1 medium size potato boiled with skin on.
    → 2 slices of Zorabian Smoked Chicken Ham Diced.
    → 3 Tbsp Philadelphia fat free/low fat cream cheese.
    → 1/2 cup Spinach chopped.
    → 1tsp Garlic chopped.
    → Salt & Pepper to taste.
    → 1 tsp olive oil.
    → Parsley for garnish.

    Instructions

    → First boil/steam the potato. Once cooked let it rest for a while until cool to handle.
    → Cut it in half leaving the skin on. (Maximum nutrients are in the skin), Then scoop the Center of the potato so it looks like a bowl leaving a bit of the potato on the edge.
    → Meanwhile, take a pan on medium heat add a bit olive oil and the garlic, sauté for about 1 minute. Then add the spinach and Smoked ham season it with salt n pepper for about 2 minutes. Take off heat and mix it with your Low or fat free cream cheese.
    → Take the potato and season it with salt n pepper then drizzle some olive oil on it and place it on the hot pan. Cook it for about 2 minutes on each side until crispy. Take off heat.
    → Take a spoonful of the spinach and ham filling and place it in the potato.

    2 - Smoked Chicken Ham and Halloumi Cheese Bites.
    Ingredients

    → 1 Whole wheat slice of bread.
    → 1 Zorabian Smoked Ham cut into small squares of 1 inch.
    → 1 Zucchini slice.
    → 1 Mushroom – stalk removed.
    → 1 Halloumi cheese Slice.
    → 1 Sundried Tomato chunk.
    → 1 tsp Honey Mustard.
    → Salt and Pepper to taste.
    → 1/2 tsp of Mix herbs.
    → 1 tsp Olive oil or sesame seed oil.

    Instructions

    → Take the zucchini and cut it into a slice. Then place this over the cold whole wheat bread and cut the bread in the same round shape and the zucchini with a knife. (It’s easier when the bread is cold, so place the bread in the fridge before the prep work).
    → Place a pan over medium heat and drizzle some olive oil or sesame seed oil- sauté the zucchini, mushroom, ham with some mix herbs, salt and pepper. For about 5 minutes. Then take off heat.
    → In the same pan Grill the Halloumi cheese on both the sides until slightly brown.
    → Toast the bread. Apply a thin layer of Honey mustard on the bread. Followed by the zucchini, halloumi cheese, the ham and then the mushroom. Right on top place a thin sundried Tomato slice.
    Hold it with a toothpick.

    3 - Smoked Chicken Ham and Cheese Mini Sandwich.
    Ingredients

    → 2 Whole wheat bread slices.
    → 1 tbsp low fat Mayo.
    → 4 Slices of Zorabian Smoked Chicken Ham. Cooked as per instructed on packet.
    → 1 Slice of Cheddar Cheese.
    → 4 slices of Tomatoes.
    → 2 Ice berg Lettuce leaves.
    → 1 tsp of Plum sauce *optional.

    Instructions

    → Take 2 whole wheat bread slices and toast it.
    → Apply on one side a good serving of low fat Mayo or Fat free cream cheese.
    → Then around 4 slices of Smoked Chicken Ham on top of each other. Followed by a cheddar cheese slice then tomato slices, followed by two lettuce leaves.
    → Place the other toasted bread on the top and cut the sandwich in half.

    4 - Grilled Asparagus, Smoked Chicken Ham n Parmesan Cheese.
    Ingredients

    → 3 Asparagus stalks.
    → 1 Zorabian’s Smoked Chicken Ham Slice. Cooked as per instructed on packet.
    → 1 tbsp Parmesan cheese shavings.
    → Salt and Pepper for taste.
    → 1/2 tsp Olive oil.
    → 1 tsp Oregano and thyme seasoning.

    Instructions

    → Take three asparagus sticks cut of the end stalks.
    → Season it with oregano, thyme, salt and pepper then pan grill it until the asparagus gets soft.
    → Wrap it with a slice of the smoked chicken ham whilst it’s still hot and grate some Parmesan cheese on top.

    5 - Smoked Chicken Ham and Cranberry Ricotta Cheese.
    Ingredients

    → 1 Zorabian’s Smoked Ham slice. Cooked as per instructed on packet.
    → 1 tsp of dried sweet cranberries chopped.
    → 1 1/2 tbsp low fat Ricotta Cheese.
    → Salt and Pepper for taste.

    Instructions

    → Take a few dried sweet cranberries and chop it up. Place it in a bowl.
    → Take 2 tbsp of Ricotta cheese and mix it well with the cranberries.
    → Take the ham and on one side of the ham put a generous amount of the Ricotta and cranberry mix and spread it the roll the Ham.

    6 - Smoked Chicken Ham, Watermelon and Feta Cheese.
    Ingredients

    → 1 Zorabian’s Smoked Ham slice. Cooked as per instructed on packet.
    → 1 slice of Watermelon – 1 inch thickness. Remove the seeds.
    → 1 chunk of Feta Cheese – 1 inch.
    → 1/2 tsp Balsamic Vinegar.
    → A few watermelon seeds or any other seeds.
    → 1 black olive cut in half.
    → 1 Mint Leaf.
    → Salt for taste.

    Instructions

    → Take the chicken ham and place the feta cheese in the Center. Then roll up the ham.
    → Then place the watermelon on top of the rolled up ham – make sure you sprinkle a bit of salt over the watermelon to bring out its sweetness.
    → Then place half of black olive, mint leaf and hold the whole dish together by piercing a toothpick into it. Can season it with some watermelon seeds for some crunch.





    Tandoori Chicken Wrap
    Tandoori Chicken Wrap

    → Serves 3.
    → Preparation time - 10 minutes.
    → Cooking time - 25 minutes.

    Ingredients

    → 1 packet of Zorabian tandoori Chicken Marinates Thawed.
    → 3 Whole Wheat Chapatti’s/Roti's.
    → Few Spinach leaves. Around 7-8.
    → 1 Onion Sliced.
    → 1 Green bell pepper/capsicum seeded and cut into thin strips.
    → 1 Tomato halved and sliced.

    Green Chutney

    → 2 Green chillies finely chopped.
    → 1 cup mint leaves.
    → 1 cup Coriander leaves.
    → 1 1/2 tbsp. Honey.
    → 1 tbsp. garlic and ginger paste.
    → 1 tbsp. Fat free yogurt.

    Instructions

    → For the chutney blend all of its ingredients in a blender and set aside.
    → Now for the wrap. Cook the chicken as per instructed on the packet.
    → Once cooked shred the chicken or cut it into strips.
    → Take a chapatti and place it on a plate. Take 1 tbsp. Of the Green Chutney and spread it all over the chapatti.
    → On one end of the Chapatti place 2-3 leaves of the spinach in a line. Top it up with a few onions, green bell peppers, tomatoes and lastly a good amount of the Marinated chicken tandoori.
    → Then roll up the Chapatti tightly. Repeat this for the other two Chapatti’s as well. Whilst serving cut it diagonally from the Centre. Serve it with Dahl Raita.





    Cheese and Onion Sausage Two Way Hot Dogs
    Cheese and Onion Sausage Two Way Hot Dogs

    Goes well with a bed of fresh lettuce leaves, chopped tomatoes and 3 colour capsicums.

    Topping A

    Hot dog with Balsamic Onions.

    Ingredients

    → 4 Zorabian Cheese and Onion sausages thawed.
    → 4 sesame seed whole wheat Hot dog buns/rolls.
    → 2 large Onions sliced.
    → 4 cloves of Garlic finely chopped.
    → 1/2 medium Red Capsicum sliced.
    → 1/2 medium Yellow Capsicum sliced.
    → 1/2 cup of Mushrooms chopped.
    → 3 tbsp of Balsamic Vinegar.
    → 4 Tbsp of Dijon Mustard.
    → Few slices of Pickle.
    → Salt and Pepper for taste.
    → 2 tbsp of Olive Oil.

    Instructions

    → Cook the sausages as per instructed on the packet. Use 1 tbsp of olive oil. Set aside once cooked.
    → Return pan to heat on low to medium heat add the other 1 tbsp olive oil. Then add the onions and sauté for 1 minute. Add the garlic; mushroom and both the capsicum cook it for about 2-3 minutes.
    → Add Salt and pepper. Pour in the balsamic Vinegar and cook until it evaporates. About 1-2 minutes. Take off heat.
    → Slice each roll down the Centre but not the whole way through. Then toast the roll.
    → Once toasted spread a Tablespoon of mustard on one side and a few slices of pickle. Then Put in one sausage and Balsamic onion mix as toppings. Can reheat in toaster before serving.

    Topping B

    Hot dog with Mexican Beans and Jalapeños.

    Ingredients

    → 4 Zorabian Cheese and Onion sausages thawed.
    → 4 sesame seed whole wheat Hot dog buns/rolls.
    → 2 whole Spring onions chopped.
    → 1/2 can Baked beans in Tomato sauce.
    → 1 medium Green capsicum diced.
    → 1/2 cup of sweet Corn boiled.
    → Few slices of jalapeños.
    → 2 Tomatoes finely chopped.
    → 1 Green chilli chopped *optional.
    → 1 tsp. Chilli flakes.
    → Salt and Pepper for taste.
    → 2 Tbsps. Olive oil.

    Instructions

    → Cook the sausages as per instructed on the packet. Use 1 tbsp of olive oil. Set aside once cooked.
    → Return pan to heat on low to medium heat add the other 1 tbsp. olive oil. Then add the onions and sauté it for 1 minute. Then add the chopped tomatoes and green capsicum. Cook for about 2 minutes.
    → Add green chillies, Corn, baked Beans and season it with salt, pepper and chilli flakes. Let it cook for 4 minutes. Take off heat.
    → Slice each roll down the Centre but not the whole way through. Then toast the roll.
    → Once toasted place your Sausage in the Centre and on one side place the jalapeño slices.
    → Then top each hot dog with the Baked Bean Mix. Serve while still Hot.





    Kheema Pattice – Two Ways
    Kheema Pattice – Two Ways

    Ingredients

    → 1 packet of Zorabian Kheema Thawed and cooked as per instructed on packet. Divide portions into two halves.
    → 3 large Potatoes boiled, peeled and Mashed. Divide portion into two halves.
    → 1 Boiled egg Diced.
    → 1/2 cup Coriander Chopped.
    → 1/2 tsp Haldi/turmeric powder.
    → 1/2 Red chilli powder *Optional.
    → 1 tsp of Garlic-Ginger paste.
    → Salt and pepper to taste.
    → 1 raw Egg Whisked fluffy.
    → 1 cup of Brown or Whole wheat Bread Crumbs.
    → Oil to shallow fry.

    Green Chutney

    → 1/2 cup Coriander Leaves chopped.
    → 1/2 cup Dry Grated Coconut.
    → 1/2 cup Mint leaves.
    → 2-3 Green chillies Chopped.
    → Ginger 2 inch piece.
    → 1/3 cup of Sugar.
    → Salt as per required.
    → Juice of 1 lemon.

    Instructions

    → Blend all the ingredients in a blender. Add salt and avoid adding too much water. Has to be of think consistency.
    → Place in fridge.

    1 – Type

    Kheema Pattice with Boiled Egg and Green Chutney

    → Take one half of the cooked Kheema and mix in the diced boiled egg in a bowl. → In another bowl place one half of the Mashed potatoes and season it well with salt and pepper.
    → Grease your palm with Oil so the potato mixture doesn’t stick to Ur hands, then make equal portions of the potatoes and roll them into round balls. And set aside.
    → Take each ball, flatten it with your hand place it on a plate. Spread 1tsp of Green Chutney on the one side of the flat potato.
    → Then a small portion of the kheema mix in the Center of it. Roll up the edges closing it . Set aside in fridge.
    Repeat this for all.

    2 – Type

    Kheema Pattice with Coriander Mash Potato Mix

    **Here we use the other half of the cooked kheema.

    → Take the other half of the potato and season it with salt and pepper.
    → Mix in the chopped coriander, Turmeric, red chilli powder and garlic-ginger paste. Mix it all up with a spoon or cleaned hands.
    → Grease your hands with oil And make equal round portions of this Potato mix.
    → Take each ball and flatten it with your hands. And in the centre place a portion of the Kheema. Roll up the edges. And set on a plate.
    Repeat this for all.

    How to proceed

    → 1 Raw egg whisked fluffy in a bowl.
    → Place the bread crumbs on a plate.
    → Heat up some oil on a non stick frying pan.
    → Take each of the Pattice dip it in the whisked egg and immediately dip it in the bread crumbs roll on all sides make sure the entire Pattice is covers in bread crumbs.
    → Then place it in the frying pan n cook evenly on both sides.
    Approx. 1 mints on each side. Until well browned.
    Repeat this for both types and all the pattice.
    Serve it with ketchup or Green chutney.





    Devilled Sausages
    Devilled Sausages

    → Serves 3-4.
    → Preparation time - 15 minutes.
    → Cooking time - 20 minutes.

    Ingredients

    → 1 packet of Zorabian plain sausages, thawed.
    → 1-2 Onions halved and sliced.
    → 1 Green bell pepper diced.
    → 1 green chilli finely chopped* optional.
    → 1 Apricot or Pear seeded, peeled and chopped.
    → 1 Tomato chopped.
    → 1 cup Tomato pulp.
    → 3 tbsp Worchester Sauce.
    → 1 tbsp Mustard.
    → 1/2 tsp Nutmeg powder.
    → 1/2 tsp ground Cumin powder.
    → 1/2 tsp. Coriander powder.
    → 1 tsp. Pepper.
    → 2 tbsp Corn flour.
    → 1tbsp Honey or brown sugar.
    → 1tbsp Olive Oil.

    Instructions

    → Cook the sausages as per instructed on the packet with the 1 tbsp. olive oil and set them aside on a plate to cool. Then slice each of them diagonally into three pieces.
    → Add to the same pan on low to medium heat onions, chopped green peppers and apricot or pear. Cook for about 2-3 minutes.
    → Now combine in a bowl the tomato pulp, corn flour, Worchester sauce, mustard, honey, Nutmeg, cumin, coriander, pepper and 2 cups of water. Whisk it up together properly with a fork.
    → Add the above tomato mix to the onion pan and mix it well.
    → Now add to this the sausages and the chopped tomatoes and green chillies.
    → Stir it for a bit and then cover, let it simmer for about 8-10 minutes stirring occasionally until the sauce thickens.

    Serve it with either whole wheat Spaghetti or Couscous or with Mash Sweet potato.





    Creamy Barbeque Chicken and Mushroom Salad
    Creamy Barbeque Chicken and Mushroom Salad

    → Serves 3-4.
    → Preparation time - 30 minutes.
    → Cooking time - 15 minutes.

    Ingredients

    → 1 packet of Zorabian Chicken cube thawed.
    → 100gms Of Mushroom chopped.
    → 1/2 Green bell pepper cut into thin slices.
    → 1/2 Yellow bell pepper cut into thin slices.
    → 1/2 Red bell pepper cut into thin slices.
    → 1 onion cut half and then slice.
    → 1/3 cup of shredded Chinese Red cabbage.
    → 1/3 cup of shredded Indian cabbage.
    → Few leaves of broken Ice burg lettuce and Romaine Lettuce.
    → 8 seedless red grapes cut in halves.
    → 1 tbsp olive oil.

    Creamy BBQ Dressing

    → 1 cup fat-free mayo.
    → 1/3 cup skim milk.
    → 1/2 cup BBQ sauce.
    → 3 tbsp coriander finely chopped.
    → 2 garlic cloves finely chopped.
    → 1 tbsp Lime juice.
    → 1/2 tsp black pepper.
    → 1/2 tsp ground cumin powder.
    → 1 tsp Honey.

    Instructions

    → Whisk all the dressing ingredients in a bowl with a fork.
    → In a separate bowl put in the thawed chicken cubes, mushrooms and half of the chopped onions. To this add just half of the dressing mix.
    → Make sure all of the chicken mix is well coated with the dressing, cover and refrigerate for 30 mints. Till then chop up all the salad ingredients.
    → Place the salad veggies and the grapes in a large salad bowl. And refrigerate.
    → Now heat up oil in a non-stick pan on low to medium heat and add to it your marinated Chicken, mushroom & onion mix from the fridge. Discard any excess marinade.
    → Cook the chicken mix for about 10 minutes and keep adding to it the other half of the BBQ dressing. Take of heat once the chicken is cooked.
    → Once cooled off, take the salad bowl out of the fridge and add to it the Creamy BBQ Chicken, Mushroom and onion mix. Toss it all up together and garnish it with a few Walnut pieces.





    Tri Colour Pasta Salad with Spicy Sausages
    Tri Colour Pasta Salad with Spicy Sausages

    → Serves 4.
    → Preparation time - 10 minutes.
    → Cooking time - 15 minutes.

    Ingredients

    → 1 packet of Zorabian's Spicy sausages, thawed.
    → 4 cups of cooked and drained Tri-colour pasta.
    → 1/2 cup thinly sliced carrots.
    → 1/4 cup thinly sliced radish.
    → 1/2 Red bell pepper cut into thin strips.
    → 1/2 cup spring onions chopped.
    → 1/4 cup Sun-dried tomatoes chopped.
    → Few Rocket leaves and baby spinach torn into half.

    Green Apple Dressing

    → 1 Green Apple sliced.
    → 1/2 cup chopped coriander.
    → 1 Tomato Sliced.
    → 1 Green Chilli chopped *optional.
    → 3 Tbsp of Plain Fat-free yogurt.
    → Salt and pepper to taste.

    Instructions

    → Combine all the dressing ingredients in a blender till smooth and refrigerate.
    → Cook the Sausages as per instructed on packet and set aside to cool. Then chop them to small pieces.
    → In a large salad bowl add the Tri-colour pasta and all the other salad ingredients along with the sausages.
    → Pour the dressing over the salad and toss it well.

    Could garnish it with some pecan or walnut pieces.





    Pepper and Egg Muffins
    Pepper and Egg Muffins

    → Serves 2-3.
    → Preparation time - 5 minutes.
    → Cooking time - 15 minutes.

    Ingredients

    → Zorabian Salami thawed and cut into small pieces.
        OR
        Zorabian BBQ sausages thawed and cut into small pieces.
    → A bowl of Spring onions finely chopped.
    → A bowl of Red and Yellow bell peppers finely chopped.
    → Half a tomato finely chopped.
    → A bowl of Coriander finely chopped.
    → 1 green chilli chopped.
    → A bowl of grated low fat Cheddar and Swiss cheese.
    → Salt and Pepper to taste.
    → Eggs at Room temperature. If in the fridge take it out to rest while you’re chopping up veggies.
    → Mushrooms finely chopped.
    → Green bell Pepper finely chopped.
    → A Garlic clove chopped.
    → Fresh spinach chopped.
    → Red chilli Flakes.
    → Mix herbs or Oregano seasoning.

    Instructions

    Grease the Muffin tray or Use the non-stick cooking spray.

    → Take a deep bowl and break your eggs in it. Whisk it until it gets a bit frothy.
    → Add salt, pepper, all your veggies, cheese* optional and Zorabian salami or add Zorabian Sausages.
    → Whisk it up and pour the egg mixture into each muffin hole filling it to 2/3. That is leaving just a bit space on top as it will expand in the microwave.
    → Next simply place the tray into your microwave and heat it on high heat for about 6-8 minutes Make sure you don't over cool it as it can dry out.

    * Best served with baked beans and toasted Whole Wheat bread.





    Seekh Kebab Herbed Sandwich
    Seekh Kebab Herbed Sandwich

    → Serves 3.
    → Preparation time - 10 minutes.
    → Cooking time - 15 minutes.

    Ingredients

    → 1 packet of Zorabian Seekh Kabab, thawed.
    → 3 Herb multigrain Rolls/buns. About 6 inch size bread rolls.
    → 1 cup lettuce chopped.
    → 1 Large Onion Sliced.
    → 1 Large Tomato sliced.
    → A few sliced green pickle.
    → 1 cucumber Sliced.
    → A few Jalapenos *optional.
    → 1/2 cup of Crumbled Paneer pieces.
    → Any other Veggies as toppings.

    For Spicy Mayo Sauce

    → 1/2 cup Mayo.
    → 1 tsp Hot sauce/Tabasco.
    → 1 tsp Garlic Powder.
    → 1/2 tsp Smoked Paprika Powder.
    → 1/4 tsp Rock Salt.

    For Mint Chutney

    → 4 tbsp Yogurt.
    → 1 cup Coriander Leaves.
    → 1 1/2 cup Mint Leaves.
    → 1-2 green chillies chopped.
    → 3 Garlic cloves chopped.
    → 1/2 inch Ginger chopped.
    → 1 tsp Chaat masala.
    → 1 tsp Dry Mango powder.
    → 1 tsp Cumin/jeera powder.
    → Rock Salt for taste.

    Instructions

    To make the Spicy Mayo

    → In a bowl combine all the ingredients and whisk / stir it well.

    To make the Mint Chutney

    → In a bowl stir up the yogurt to make it smooth. Set aside
    → Rest of the ingredients to be blended in a mixer to get a paste.
    → Now combine the blended mixture with the yogurt and stir it up well. Keep chilled.

    To make the Sandwich

    → Cook the Seekh Kebabs in a hot pan as per instructed on the packet
    → Mean while toast the Herb Rolls as per liking.
    → Bottom of the bread put on layers of the Chopped up lettuce.
    → Then Drizzle lots of Spicy mayo on it.
    → Place about 2 Seekh kebabs on it. Followed by Tomatoes, onions, cucumber, pickle and jalapeños.
    → On top of all this Drizzle Ur Mint Chutney and a bit more of spicy mayo if you like.
    → Sprinkle the crumbled Paneer and close the sandwich.
    Serve it with a nice pickled salad and some baked potato chips.





    BeetRoot Hummus and Burger
    Beet Root and Hummus with Zorabian Burger Patty

    First we make the Tahini paste which is simply Sesame seed paste.

    Ingredients

    → 1/3 cup of Sesame seeds.
    → 1 Tbsp Sesame seed oil or Olive oil.

    Instructions

    → First we roast the sesame seeds on a hot non-stick pan for about 4 mints until brown. Then put it in a blender with the Oil n blend it. For about 2 minutes.
    → The texture will be grainy. Set aside.

    Now for the Beetroot Hummus

    Ingredients

    → 1 Cup boiled chickpeas.
    → 2 Beetroots boiled until really soft then peel n chop.
    → 5-6 Garlic Cloves but crush it grist and then chop. *so it's oil and juice oozes out. This is to enhance the flavour.
    → 5 tbsp of Olive oil.
    → 2 juices of Lemon.
    → 3 tbsp of Tahini.
    → 1 tsp. Cumin.
    → Rock salt and pepper for taste.

    Instructions

    → Take all the above ingredients for the hummus and blend it in a blender.
    → Could add more Lemon juice and Olive oil while blending to get a smoother texture.

    Use a Zorabian Burger Patty or a Tandoori Burger Patty - with Tomato, Lettuce and Burger Loaf beneath.

    Taste as you go.





    Grilled Malai Chicken and Veggies and Skewers
    For those who don't have Grillers at home or BBQ stands this technique below is perfect.

    I had a few guests over this weekend who are very health conscious and wanted all grilled food plus wanted meat. So I tried this method out and voila it was a hit. So easy but my guests obviously thought I spent hours in the kitchen to grill this tasty dish. An innovative dish which I think everyone will enjoy and you can try this with all our other marinations as well.

    It was wiped out...
    This is ideal for a party or kids snack make it look fancy on a skewer stick.

    Ingredients

    → 1 packet of Zorabian's Malai Chicken Marination. Thawed.
    → 1/2 Red + 1/2 Yellow + 1/2 Green bell peppers diced into squares.
    → A few Broccoli florets.
    → 3-4 baby potatoes boiled and cut into halves.
    → 1/2 onion cut into big chunks.
    → A few mushroom heads.
    → A few skewer sticks.

    Instructions

    → Cook the marinated chicken as per instructed on the packet but with just 1 tbsp oil.
    → Whilst cooking just at the end when the chicken is almost done add in all the veggies.
    → Cook till chicken is done. Then take off heat and let it cool.
    → Once cooled take a Wooden Skewer place a Veggie followed by a chicken piece. Alternate it.

    Serve with some onions and lime on the side...





    Tangy Rice Paper Rolls with Cheese Balls
    Tangy Rice Paper Rolls with Cheese Balls

    → Serves 3-4.
    → Preparation time - 10 minutes.
    → Cooking time - 15 minutes.

    Ingredients

    → 1 packet of Zorabian Chicken Cheese Balls Or/and Nuggets. Thawed. (You can use either one or mix it up and use Half a packet of Cheese Balls and Half a packet of Nuggets.)
    → Rice paper Rolls (one roll for each cheese ball or nuggets).
    → A bowl of torn Lettuce leaves.

    For Dip

    → 1 Cucumber diced finely.
    → 1 Large Tomato diced finely.
    → A few Jalapenos diced * optional if You want it a bit spicy.
    → 3 Tbsp Honey.
    → 2 Tbsp Low sodium Soy Sauce.
    → 1-1/2 lemon juice.
    → 1 tsp Sesame Oil.

    Instructions

    For Dip

    → In a bowl stir and mix together - Honey, soy sauce, lemon juice and sesame oil.
    → Once mixed properly Add to it - Cucumber, Tomatoes, Jalapenos and refrigerate until ready to serve.

    For Rice Roll

    → Cook the Zorabian Product as per instructed on the Packet.
    → The Rice Roll too has it own simple instructions please follow that. All it requires is Water to soften.
    → On a large plate Place one Rice Roll flat , in the Center of the Roll on top of it Place a few torn lettuce leaves, top this with 1 Tsp of the Dip mix and finally either one Cheese Ball Or One nugget.
    → Fold one side of the roll, then the other three sides making sure the cheese ball or nugget is wrapped well. (Don't overdo the fillings).
    → Repeat this for all your Cheese balls or nuggets.

    Ready to serve and enjoy the tangy crunch.





    Chicken Nuggets Two Way with Four healthy and Tasty Dips
    Chicken Nuggets Two Way with Four healthy and Tasty Dips

    Ingredients and Instructions

    Chicken Nuggets to be cooked as per instructed on packet.
          OR
    Place Thawed Chicken Nuggets in an Air Fryer for 15-20 mints at 200'c.
    Check after 15 mints and if want it more Brown leave it longer until golden brown in colour.

    Dips

    → Lemon Mayo Herb Dip.
    → Honey Mustard Dip.
    → Tangy BBQ Dip.
    → Cheese Jalapeño Dip.

    Lemon Mayo Herb Dip

    → 1/2 cup Fat Free/Low fat Mayo.
    → 1 to 1 1/2 Lemon Juice.
    → 1 tsp Lemon Zest.
    → 1/2 tbsp Freshly chopped Parsley.
    → 1/2 tbsp Freshly chopped Basil leaves.
    → 1/2 tsp of dry Herbs.
    → Pepper and Sea salt to taste.

    Whisk together all the ingredients in a bowl and refrigerate. Serve with hot nuggets.

    Honey Mustard Dip

    → 3 heaped tbsp Dijon Mustard.
    → 2 tbsp Honey.
    → 1 tbsp water.

    Whisk together all the ingredients in a bowl and add more water if consistency is too thick.

    Tangy BBQ Dip

    → 1/2 Cup BBQ sauce.
    → 1 Tbsp Apple cider Vinegar.
    → 1/2 tbsp Honey.
    → 1 tsp grated Orange rind.
    → 1/2 tsp Red pepper Flakes.

    Whisk together all the ingredients in a bowl and serve.

    Cheese Jalapeño Dip

    → 1/2 cup Fat free cream cheese or Low fat Cream cheese.
    → 1-2 tbsp low fat Yogurt.
    → 2 tbsp Tomato paste.
    → 6-8 slices of Jalapinos chopped along with its vinegar.(tbsp of its vinegar)
    → 1 tsp Mixed herbs.
    → 1/2 red chilli powder *optional.
    → Sea salt for taste.

    Whisk together all the ingredients in a bowl and refrigerate.

    Serve these sweet and spicy dips with hot nuggets along with a healthy salad on the side.....





    Stuffed Cannelloni with Ground Chicken
    Stuffed Cannelloni with Ground Chicken

    Ingredients

    → 1 Packet Cannelloni (I used about 10).
    → 250 gms of Zorabian Ground/minced Chicken.
    → 5 Garlic Cloves crushed and finely chopped. I crush it first with the knife so its juices oozes out for more flavour.
    → 1 large Onion finely chopped.
    → 200 gms or one bunch of Spinach chopped.
    → 1 handful bunch of fresh Basil chopped. * could add in a few fresh Parsley leaves as well.
    → 6 Mushrooms chopped.
    → 1/2 tsp nutmeg.
    → 1 tbsp Oregano.
    → Rock Salt and Black Pepper to taste.
    → 1 tbsp Olive oil.
    → 200 gms Ricotta Cheese.
    → 1 handful of Grated Parmesan cheese grated.
    → 100 gms of Feta cheese (that's my secret).
    → 1tsp Garam Masala.

    For sauce - Simple Tomato Basil Sauce

    → 3 cans of 400gms chopped Tomatoes.
    → 1 large Onion chopped.
    → 4 Garlic Cloves crushed.
    → 1/2 tsp Red chilli flakes.
    → 1 large Handful Basil leaves chopped.
    → 2-3 tsp Balsamic Vinegar.
    → 2 tsp Brown Sugar or 2 tsp Honey.
    → 3 tbsp Extra virgin Olive Oil.
    → Rock salt and freshly ground Black pepper for taste.

    Instructions

    For Sauce

    → Heat the oil in a saucepan on low to medium heat and add the onions and garlic. Cook until onions get soft.
    → Add in the Tomatoes, Balsamic Vinegar, Chilli Flakes and Sugar. Let this simmer for a while for about 45 mints.
    → Then add in the basil and season it well with salt and pepper. Cool for about 3 mints.
    Then take off heat and blend it in a food processor for smooth sauce or if you like it Chunky you could leave the sauce as is.

    For Filling

    Preheat oven to 180•c

    → Heat the Olive oil in a pan on low to medium heat.
    → Add the Garlic and Onions. Cook until Onions are tender.
    → Add the Minced Chicken, mushroom, Oregano, Gharam Masala, Nutmeg and cook until chicken is tender. About 8-10 minutes. Add a bit of water 2 tbsp.
    → Then Add the Chopped Spinach, basil and keep turning the mixture over for 1-2 minutes add Salt and Pepper give it another toss and take off Heat.
    → Quickly to this mix add both the cheeses and mix it all together.
    → Take the Baking pan and pour half your Tomato Basil sauce.
    → Then take each Cannelloni and stuff it with the Chicken Mixture. Repeat this for all cannelloni and Place each stuffed Cannelloni side by side on the sauce. Just single layer.
    → Pour the Remaining Sauce and the Cannelloni and for all the cheese lovers you can grate extra Parmesan Cheese on top of it.
    → Place this pan Uncovered in the oven and bake it for about 30-35 minutes.

    Until golden Brown and will start to bubble.
    Serve with whole grain Garlic toast.





    Roast Chicken & Potato on Brown Rice
    Roast Chicken & Potato on Brown Rice

    → Serves 3-4.
    → Preparation time - 10 minutes.
    → Cooking time - 20 minutes.

    Ingredients

    → 500gms of Raw Zorabian’s Mix Boneless Chicken cut into pieces.
    → 1 whole raw sweet potato or 1 whole potato cut into wedges and soak it in water for about 20 minutes.
    * Tip so while cooking it cooks faster.
    → 2 green Chillies chopped.
    → 5 Garlic Cloves chopped.
    → 2 Whole Bay Leaf (Tej Patta).
    → 2 pieces of Dried Cinnamon Sticks (Dal- Chini).
    → 3 Cloves.
    → 3 Elaichi.
    → 4 whole Black Pepper.
    → 2 Dried Red Kashmiri Chilli.
    → 2 tsp of White Pepper.
    → 3 tbsp Oyster sauce.
    → 3 tbsp Soya sauce.
    → 2 tbsp Canola Oil or 2 tbsp Olive Oil.
    → 1 cup steamed cooked Brown Rice.

    Instructions

    → Take a non-stick frying pan put it on medium heat and add the oil.
    → Once the oil is hot add the green chillies and garlic saute it for 3 mints or so and then add the cinnamon sticks, cloves, elaichi, bay leaves, whole black pepper and red Kashmiri chillies. Saute this for about 2 minutes.
    → Then add the chicken and potato with a bit of water to help it cook. (1/2 cup water).
    → After 6 minutes or so add both the sauces and the White pepper powder to the chicken. Keep stirring.
    → Saute for 5 mints so and sprinkle some water if you think the sauce is sticking and burning. Cook until chicken n potato is well cooked.

    Serves this over Hot steamed brown rice with a lovely healthy salad to garnish it.. Yogurt goes best as a side dish.





    Pesto Chicken Salad Bites
    Pesto Chicken Salad Bites

    → Serves 6.
    → Preparation time - 15 minutes.
    → Cooking time - 30 minutes marinating + 20 minutes.

    Ingredients

    → 500 grams of Zorabian Chicken Breasts Boneless and skinless.
    → 1/2 cup Pesto Sauce.
    → 1/4 cup Rice Vinegar.
    → 1tsp Rock salt.
    → 1 tbsp Honey.
    → A bunch of Mix salad green Leaves Broken into chunks.
    → 2 Tbsp Black olives sliced.
    → 1 Onion sliced.
    → 1 large Red Bell Pepper.
    → 1 Cucumber Sliced.
    → 2-3 Tomatoes Sliced but not thin slices.
    → 1/2 Rock salt + 1/2 tbsp Black pepper.
    → Juice of 1-2 Lemons.
    → 1/2 tbsp. of Honey.
    → 1/3 cup of some crushed Peanuts.

    For Pesto

    → 3/4 cup Pine Nuts.
    → 7-8 Garlic cloves.
    → 6 tbsp of Fresh Parsley leaves.
    → 6 cups of Fresh Basil leaves.
    → 1 cup extra Virgin Olive oil.
    → 3/4 cup grated low fat Parmesan Cheese.
    → Rock Salt and pepper to taste.

    Instructions: To make Pesto

    → In a non-stick pan over low medium heat, toast the pine nuts until golden. Set aside to cool on a plate.
    → In the same pan, toast the garlic cloves until golden and brown about 3 minutes. Set aside to cool.
    → In a food processor combine all the pesto ingredients including the Roasted Pine nuts and Garlic. Process it until smooth about a minute or more. Taste it in between to see if more salt and pepper is required.

    Instructions: To make Chicken salad

    To make the Spicy Mayo

    → In a Zip Lock bag pour in the pesto sauce, rice Vinegar, rock salt and Honey with the chicken breasts. Shake it and then rub the marination on the chicken until it is fully marinated. Zip up the bag and place it in the fridge for about 30 minutes.
    → Meanwhile, take your Red bell pepper and roast it on the stove. Until it's soft and smoky. Then slice it up.
    → In a large salad bowl place your salad leaves, cucumber, black olives, onions, roasted red bell pepper and toss it up. Place it in the fridge until ready to serve.
    → In a small bowl for the salad dressing combine your lemon juice, honey, rock salt and pepper. Mix it well. Keep chilled until ready to serve.
    → Now in a non-stick pan/ griller heat the 1 tbsp Olive oil on a low to medium heat. Place your marinated Chicken on it.
    → Grill/cook your chicken for about 5-6 minutes on each side until cooked thoroughly. Take of heat and let it rest for 5-10 minutes.
    → Then slice the chicken length wise into strips.
    → Now take your salad bowl and toss it up with your salad dressing.
    → Place on the salad your tomato slices and on each tomato slice place a few of your Pesto chicken strips could top that off by sprinkling few of the black olives, onions and Red pepper.
    → Sprinkle the crushed Peanuts for some crunch.

    *Optional could grate some low fat Parmesan cheese on it or Cottage cheese.
    Ready to be served.





    Rosemary Chicken and Vegetable Stew
    Rosemary Chicken and Vegetable Stew

    → Serves 5-6.
    → Preparation time - 15 minutes.
    → Cooking time - 45 minutes.

    Ingredients

    → 1/2 tray of Zorabian Cubes thawed. 250 gms.
    → 1 Onion cut into cubes.
    → 2 medium Carrots cut to 1 inch cubes.
    → 2 Celery Stalks cut 1 inch.
    → 2 Mushrooms chopped.
    → 100gms Pumpkin peeled and cut into cubes.
    → 1/2 Yellow Bell Pepper cut into cubes.
    → 1 Tomato Cut into Cubes.
    → 3 Garlic Cloves finely chopped.
    → 3 Tbsp of Fresh Rosemary chopped.
    → 1 cup fresh Italian Parsley chopped.
    → 1 Cup water.
    → 3 Cups of Low sodium Chicken Stock.
    → 1 Tsp Red Chilli Flakes.
    → 1/3 cup Pasta shells. (Can use any kind of pasta).
    → 1/3 cup Pinto beans. (Can use any beans or Rice).
    → 2 Tbsp Cooking Oil.

    Instructions

    → In a non-stick pan on medium high heat , heat up 1 Tbsp oil and add to it your chicken cubes, your chopped garlic, 1 tbsp Rosemary and a bit of your parsley.
    → Cook the chicken for 3 minutes on each side- 6 mints total. The chicken should be still slightly pink in the middle .Take off heat and set aside.
    → In a large Deep Pot heat up 1 tbsp oil on medium heat. And add to your chopped Onions, carrots, celery, mushrooms, pumpkin and yellow bell peppers. Cook until veggies are slightly tender and turns brown for couple of minutes.
    → Add water, Chicken stock, pasta, beans, red chilli flakes and bring the stew to a boil on high heat. Then reduce the heat to low medium and cover the pot to let the stew cook for about 20 mints.
    → Then add to it your chicken, tomatoes and the rest of your chopped Parsley and Rosemary. Cover and cook for another 5 mints.
    → Take off heat and serve.

    Good Health never Tasted so Good!!!.
    Best goes with garlic croutons or Toast.