Cook fettuccine pasta according to package instructions. In a pan, sauté sliced chicken in butter until fully cooked. Add minced garlic and cook until fragrant. Pour in heavy cream and grated Parmesan cheese. Stir until the cheese is melted. Season with salt and pepper to taste. Combine the Alfredo sauce with cooked pasta. Garnish with fresh parsley before serving.
Boil mustard greens and spinach until tender. Drain and blend into a coarse paste. In a pan, sauté chopped onions, green chilies, and grated ginger in ghee until golden brown. Add the greens paste and cook until it thickens. Meanwhile, knead cornmeal with water to make a dough. Roll into rotis (flatbreads). Cook the rotis on a griddle until golden brown. Serve hot saag with makki di roti and a dollop of ghee.
In a large bowl, mix ground beef, chopped onions, tomatoes, green chilies, coriander leaves, and pomegranate seeds. Add ginger-garlic paste, cumin powder, coriander powder, red chili powder, and salt. Mix well. Add an egg to bind the mixture and form into round flat kebabs. Heat cooking oil in a pan and shallow fry the kebabs until browned on both sides. Serve hot with naan or mint chutney.
1. In a small bowl, combine the first four ingredients; spread on four slices of bread. Layer with bacon, tomato and cheese; top with remaining bread. 2. In a large skillet or griddle, melt 2 tablespoons butter. Toast sandwiches until lightly browned on both sides and cheese is melted, adding butter if necessary. Nutrition Facts 1 sandwich: 445 calories, 24g fat (12g saturated fat), 66mg cholesterol, 1094mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 21g protein.