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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 l,
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.

A Crepe is a popular French pancake, which is thin and made out of flour, eggs and milk. It is served with a variety of fillings that are suggested below in the recipe. Here is the recipe of a basic crepe.

Ingredients:
100 gms all purpose flour,
200 gms milk,
A pinch of salt,
1/2 tsp baking powder,
1 tbsp white sugar,
1/2 tsp vanilla extract/essence,
2 eggs; beaten,
2 tbsp melted butter.

Method:
In a large mixing bowl, sift together flour, baking powder and salt. Stir in the eggs, milk and sagar and whisk well.
Heat a pan, grese it will butter/oil. Pour a medium spoonful of above batter into the pan, tilt the pan holding the handle in circular motion to spread the batter to coat the bottom of the pan evenly. The crepe should be thin. Cook for around 2 minutes. Pour little butter from the sides of the pan and then flip over. Cook for 2 more minutes and then transfer it to the serving dish.

Crepes are served with:

1. As a breakfast-
Cheese, Ham, Spinach, Eggs, Ratatouille, Mushrooms, Artichoke, etc.

2. As a dessert-
Jam, Ice cream, Chocolate filling, orange sauce, bananas, berries, maple syrup, whipped cream, fruit spreads, etc.

Ingredients: (Serves 2)

For the grilled fish-
2 steaks of Red Snapper Fish (approx. 125-150gms each and boneless),
2 tbsp Olive oil,
4-5 cloves garlic; finely chopped,
Salt and black pepper to taste.

For the burger-
2 Whole wheat burger buns,
2 tbsp Dijon mustard paste,
Low fat Mayonnaise as per taste (best if is eggless),
3-4 leaves of Iceberg Lettuce,
Sliced tomatoes as per taste,
Pickled Gherkins as per taste.

Method:
In a bowl stir in olive oil, garlic, salt and pepper. Marinate the fish steak in this mixture (turn over to coat well from both sides). Keep this aside for few minutes. Grill the fish over medium heat on both sides till fish is cooked. Keep turning at regular intervals.
Meanwhile lightly toast the bun on a griddle, if you like. Mix mayonnaise and mustard paste and apply on the toasted bun. Arrange the lettuce, tomato slices and gherkins on the bun, then place the grilled fish on it and cover it with another bun. Prepare the second burger similarly and serve with potato fries, wedges (recipes available here) and tomato ketchup.

This recipe for stuffed paratha is my innovation; with a mixture of Punjabi and Maharashtrian flavor; tried, tested and loved by my family and friends. A healthy and complete food that could be served as breakfast or even as a meal. Ideal food for kids. Hope you all like it.

Ingredients:
For the paratha-
1 huge bunch of methi leaves; washed and finely chopped,
Wheat as required,
1/2 tsp turmeric powder,
2 tsp red chilli powder,
1 tsp dhania-jeera (coriander-cumin) powder,
1 tbsp garlic paste,
1/2 cup yogurt,
Salt to taste.

For the stuffing-
500gms paneer; crumbled,
2 onions,
2-3 green chillies,
Salt to taste,
Oil for tempering.

Other-
Chat masala,
Butter/oil for frying.

Method:
Mix together the ingredients for paratha and knead a tight dough. Add little water only if required. Set it aside for at least 30-40 minutes.
Meanwhile to prepare the stuffing, grind together onions and green chillies till fine. Then heat little oil in a kadhai (wok) and add ground onion and chilli and roast till onion changes it color. Then add the crumbled paneer, salt and cook on low flame till all the moisture has dried up. Keep stirring occasionally so that it doesnt turn brown and stick to the bottom of the kadhai. When the stuffing is ready and dry, remove from flame and let it cool.
Make small balls (little bigger than a lemon), dust with flour and roll into small puris (circles). Stuff in a spoonful of paneer filling and bring together the edges of the puri to meet and seal well. Again dust with flour and roll into parathas.
Heat a tava (griddle) and place a paratha on it. Pour a spoonful of oil on the sides of the paratha and over it, spread and roast the paratha from both sides till crisp and nice golden brown in color. Similarly prepare all the stuffed parathas. Sprinkle chat masala over it and serve with butter, yogurt, pickle, chutney or ketchup.