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Ingredients:
For the marinade-
2 boneless and skinless chicken breasts; chopped into 2″ chunks,
1/4 cup white wine/wine vinegar,
2 tbsp lemon juice,
1/2 cup olive oil,
1 small onion; finely chopped,
1/2 tsp dry mixed herbs,
5-6 garlic cloves; minced,
A pinch of salt,
Freshly ground peppercorns to taste,
1 green pepper, deseesed and coarsely chopped,
2 onions; quartered,
2-3 tomatoes; quartered.

Other-
Skewers,
Olive oil for basting.

Method:
Mix together all the ingredients for the marinade with the chicken and let it marinate for at least 3-4 hours in the refrigerator.
Arrange the vegetables and chicken one by one and alternately on the skewers. Baste them with some olive oil. Grill for 10-15 minutes till chicken cooks.

Ingredients:
2 boneless chicken breasts; cut into bite size pieces,
1 egg; beaten,
2 tbsp all purpose flour,
Salt and pepper to taste,
Bread crumbs to coat,
Olive oil for shallow frying.

Method:
Marinate the chicken nuggets with salt and pepper for an hour (if possible). Season the beaten egg with little salt and pepper. Add flour and egg to the marinated chicken. Mix well and let it aside for some time. Spread bread crumbs in a plate. Heat oil in a pan. Take each nugget, roll in bread crumbs to coat well and then place them into the oil. Fry on low-medium flame till they golden brown from both sides.

Ingredients:
200gms minced meat,
2 large onions, finely chopped,
1 tbsp finely chopped garlic,
3 slices bread,
1/2 cup cooked rice,
1 tbsp tomato ketchup,
2 tbsp chopped coriander leaves,
1 tsp finely chopped green chillies,
1 Egg,
1 tsp garam masala powder,
Salt to taste,
1 tbsp cornflour,
Oil for frying.

Method:
Heat 1 tbsp oil in a pan and saute the chopped onion and half the garlic till soft. Add the minced meat and fry for 3-4 minutes. Sprinkle little water, cover and cook till mince is soft and done. Dry excess liquid, if any.
Dip the bread slices in little water and immediately remove and drain out excess water by holding the slice of bread on your palm and pressing with  another hand. Add this bread to the mince. Also add the cooked rice, tomato ketchup, remaining garlic, coriander leaves, green chillies and garam masala. Knead well. In a plate spread cornflour and beat an egg in a bowl. Prepare balls and dip each ball in the egg and then roll over in cornflour and deep fry in hot oil till golden in colour. Serve with tomato ketchup.

Ingredients:
2 cups mixed chopped vegetables (cauliflower, broccoli, mushrooms, asparagus, carrots, etc),
Few spinach leaves; washed and chopped, (You can use frozen spinach too),
1 onion; diced,
1/4 cup bread crumbs,
1/4 cup or as required cornflour,
5-6 cloves of garlic; minced,
Few sprigs of coriander; chopped,
1/2 tsp dry rosemary leaves,
Salt and white pepper to taste,
Olive oil for frying.

Other-
Sausage casing.

Method:
Heat olive oil in a skillet and add onion. Saute till it becomes soft. Then add all the other vegetables, all seasonings, cover and cook them on low-medium flame for around 10 minutes. When done remove from flame, let them cool down. Then mash them or grind them in a grinder. Add bread crumbs and corn flour and grind again to form a soft dough. Add more crumbs or cornflour if required. Remove and stuff into the sausage casing. If you do not have a casing, shape the dough into two sausages with your palms. Use a cling film (plastic wrap) if you want. Then cover these sausages with the wrap. Heat water in a deep pan and poach these sausages in this water for 5-7 minutes. Drain and uncover them. Now grill or fry these sausages at the time of serving. Since the sausages are already cooked, you do not need to cook them/ grill them for a longer time. Heat them to get the crispiness.

TIPS:
1. Serve these sausages as snacks.
2. Use these sausages in sandwiches or rolls for breakfast or lunch box for kids.
3. These sausages are healthy and could be grilled and eaten to avoid excess calories by frying.

Ingredients:
150 gms paneer (cottage cheese),
1/4 cup suji or semolina,
1/2 onion, finely chopped,
1 green chilli, finely chopped,
1 tbsp chopped mint leaves,
1/2 tsp garlic paste,
1/4 tsp mustard powder or paste,
Salt and pepper to taste,
Oil for frying.

Method:
Crush paneer and add suji to it, mix well using you hand and finger tips. Add all the remaining ingredients except oil and
knead well. Make small elongated rolls. Heat some oil in a non-stick frying pan and fry these rolls on a medium flame till
they turn golden. Serve hot with tomato ketchup or green chutney as starters or snacks.