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Ingredients:
2/3 cup cocoa,
1 cup white sugar,
2 tbsp cornstarch,
1/4 tsp salt,
2 egg yolks; beaten,
2 tbsp butter; softerned,
2 tsp vanilla extract,
2 cups milk,
Whipped cream as per choice,
Chocolate chips.

Method:
Mix sugar, cocoa, cornstarch and salt in a saucepan. Put over the flame and stir in milk slowly and gradually. Cook on medium flame, stirring continuously till the mixture thickens. Remove the saucepan from flame and gradually stir in the egg yolks. Return to flame and cook stirring for 2 minutes. Again remove from flame and stir in the butter and vanilla extract. Mix well, transfer to serving bowls, chill in the refrigerator. Top with whipped cream and chocolate chips while serving.

Ingredients:
4 boneless and skinless chicken breasts; cut into long fingers,
2 eggs; beaten,
1 tsp garlic powder,
1 tsp onion powder,
1 tsp ground mustard,
1 tsp seasoning salt,
Bread crumbs or cornflake crumbs to coat,
Oil for frying.

Method:
Season egg with garlic, onion, mustard and little salt. Whisk well and then dip the chicken fingers into it. Let the chicken marinate into the egg mixture for few hours in the refrigerator. At the time of preparation, mix the bread crumbs or cornflake crumbs and some seasoning salt on a sheet or dish. Spread it and then roll each finger into this and keep aside. Meanwhile heat oil in a wok for deep frying on medium flame. Drop few fingers into the oil and fry on low-medium flame till crisp and golden brown. Similarlry prepare all the chicken fingers.

You can also choose to bake these chicken fingers. Preheat the oven at 400°F (205°C) oven for 5 minutes. Then arrange the chicken fingers on a cookie sheet and then bake them at the same temperature for around 7-8 minutes. Turn them over and again bake for 6-7 minutes until chicken is crisp and golden.

Serve hot with chilli sauce or coriander dip.

This popular Mexican fast-food is full of cheese and chicken wrapped in tortillas.

Ingredients:
2 large tortillas, (corn or wheat)
1/2 cup sharp cheddar cheese; grated,
1/2 cup Monterey Jack cheese; grated,
1 cup boneless chicken; cooked and shredded,
1 clove of garlic, minced,
1/2 onion; chopped,
1/2 tomato; chopped,
1/2 cup chopped green, red and yellow peppers,
1/2 tsp chopped cilantro or coriander leaves,
Salt to taste,
1-2 tbsp butter,
Salsa as per taste.

Method:
There are two methods of preparing this quesadilla.

Method I-
In a heavy skillet, melt the butter, add garlic, onion and peppers, saute for few minutes. Add tomatoes,  cooked chicken shreds, cilantro and salt. Give it a nice stir and remove from flame. Add salsa and mix well.
Heat a griddle over medium flame. Grease it with little butter. Place one tortilla on it. Flip over after a minute. Now on this side, on one half on the tortilla (since we have to fold the tortilla), sprinkle half of cheddar and monterey jack cheese, half of the cooked mixture, spread evenly. Leave little space at the edge (to seal), apply little water and then fold the other side over this. Immediately flip the quesadilla, cook from this side for 30 seconds and then transfer it to the serving dish. Similarly prepare the other quesadilla. Using a sharp knife or pizza cutter make 3 equal size pieces of each quesadilla.

Method II-
Preheat oven to 440 D F or 200 D C. Meanwhile in a bowl combine all the ingredients. Divide this filling into two for each tortilla. Place a tortilla in a plate, spread one portion of this mixture on one half of the tortilla, fold the other unfilled side and press together to seal. Similarly prepare the other tortilla and place both on a baking tray. Bake on each side for around 5 minutes or till it turns crisp.
Using a sharp knife or pizza cutter make 3 equal size pieces of each quesadilla.

Ingredients:
4 bread slices or ciabatta bread,
1 cup grated mozzarella cheese or cheddar cheese,
1 tbsp Worcestershire sauce,
1 tbsp mustard paste,
Salt and pepper to taste,
Chilli flakes as per taste (optional),
Olive oil.

Method:
Mix together worcestershire sauce, mustard paste, salt, pepper and chilli flakes. Stir well and then add cheese to it. Now spread this cheese evenly on all the bread slices.
You can choose to fry these or grill them. For frying heat olive oil in a pan and fry these bread slices or grill the bread till it gets toasted and cheese turns golden brown. When done, cut each toast into 4 fingers and serve with cheese dip or chilli sauce.

Ingredients:
For the Salad-
2 cups garbanzo beans or chickpeas; tinned or dry beans, soaked overnight and boiled in salted water till soft,
1 onion; chopped,
1 tomato; chopped,
1 green pepper (capsicum); chopped,
Chopped cilantro or coriander leaves to garnish.

For the Dressing-
2 tbsp Olive oil,
2 green chillies; finely chopped,
2 tbsp lime juice,
3/4 tsp or as per taste - chat masala, (optional)
1 tsp roasted and ground cumin,
Salt to taste,

Method:
Mix together all the salad ingredients in a large bowl. Then mix together all the ingredients for the dressing in another bowl and then pour over the salad. Toss well.

Serve as a snack with tortilla chips, potato chips, potato wedges or simply as is.