Grilled chicken with garlic sauce

Ingredients
Chicken 1 cut into 4 pieces
Ginger paste 2 tbsp
Lemon juice 2 tbsp
Salt 1 tsp
Coarsely ground black pepper 1 tsp
Oil ¼ cup
Ingredients for garlic sauce
Boiled potato 1
Green chili 1
Garlic cloves 8
Salt ¼ tsp
Yogurt 1 cup
Method for garlic sauce
Blend all ingredients together, pour over chicken and serve.
Method for grilled chicken
Marinate chicken with salt, lemon juice and ginger paste, leave overnight in fridge, heat oil add coarsely ground black pepper, ,marinated chicken, fry for 10 minutes add 1 cup water, cover and cook till chicken done, remove chicken in a platter, pour garlic sauce in it, serve with fries.

Chazaan

Ingredients
Glass vermicelli 1 packet
Onion 1 large blended
Boneless chicken tiny cubes 1 kg
Green chilies 8
Coriander leaves half bunch
Mint leaves ¼ bunch
Ginger garlic paste 1 tsp
Coconut milk powder 1 cup heaped
Oil 1 cup
Chili powder 1 tbsp
Chana daal boiled 1 cup
Gram flour 3 tbsp
Spring onion finely chopped 1 cup heaped
Fresh coconut ½ cup grated
Method
Soak noodles for 30 minutes, heat 1 cup oil add blended onion with ginger garlic paste, fry well add grinded green chilies, coriander and mint chatni, fry well add boneless chicken cubes with salt and chili powder, add 1 cup water cover and leave it till chicken tender, add in 1 cup boiled chana ki daal mix coconut milk with gram flour and 3 cups of water, add to the chicken mixture, stirring well when mixture boiling add soaked noodles add 1 cup thick coconut milk, cook for 10 minutes, serve with boiled eggs, spring onion chopped, fried garlic, lemon, chopped green chilies, fried onion and ginger julienne.

Tropical fruit cake

Ingredients
Flour 2 cups
Oil 1 cup
Sugar 1 cup
Eggs 4
Baking powder 2 tsp
Baking soda ¼ tsp
Salt pinch
Pineapple essence ½ tsp heaped
Butter milk ½ cup
Fruit cocktail syrup ½ cup
Fruit cocktail Can 1 medium, crushed without syrup
Cinnamon powder ½ tsp
Banana 2 ripe chopped
Desiccated coconut ½ cup
Almonds chopped ½ cup
Red and green glazed cherries ½ cup chopped
Method
Sieve flour, baking powder, baking soda, mix in salt, chopped nuts and glazed cherries, and coarsely blend fruit cocktail without syrup. in a mixing bowl beat oil, sugar, eggs and essence don’t over beat, fold in cinnamon powder, flour mixture, alternating with fruit syrup and butter milk, fold in chopped bananas, desiccated coconut, rushed fruit cocktail, pour mixture in a well greased and flour bundit pan, bake on no. 4 180 degree for 35 to 40 minutes, cool and over turn.

Lagni chicken

Ingredients
Chicken 1 kg whole give cuts
Yogurt 1 cup
Allspice 1 tsp heaped
Oil ½ cup
Chili powder 1 ½ tsp
Cumin roasted and crushed 2 tsp
Salt 1 ½ tsp
Ginger garlic 1 tbsp
Almonds 10
Sesame seeds 1 tsp
Coriander seeds 1 tbsp
Poppy seeds 1 tbsp
Fries to serve
Method
Blanched and grind almonds with poppy seeds, sesame seeds, coriander seeds, mix in beaten yogurt with all the seasonings, marinate chicken in this for 2 hours, heat oil in a lagan, cook on slow fire till chicken tender and thick masala left, serve with fries.

Laddoo Pethyian

Ingredients:
Gram lentils 250 gms (soaked overnight)
White cumin 1 tsp
Carom seeds ¼ tsp
Salt 1 tsp
Baking powder ½ tsp heaped
Oil for frying
Method:
1. Soak lentils over night.
2. Next morning remove and chop daal well with carom seeds, salt and cumin.
3. Just before frying add baking powder to daal paste and beat well.
4. Deep fry the laddoo pethyian with table spoon. Remove and serve with chatnis and salad.
Ingredients for salad:
White radish ½ grated
Carrot ½ grated
Cabbage ½ finely shredded
Method:
1. Shred the vegetables and serve with laddoo pethyian.
Khubani ki chatni:
Dry apricots 125 gms
Salt ½ tsp
Chili powder ½ tsp
Cumin 1 tsp
Sugar ½ cup
Water 1 cup
Method:
1. Cook all together and blend.
Imli ki Chatni:
Ingredients:
Thick tamarind pulp 1 cup
Dry dates 6
Chili powder 1 tsp
Salt ½ tsp
Cumin 1 tsp
Vinegar 1 tbsp
Jaggery ½ cup
Method:
1. Soak dry dates over night.
2. Put in a pan to cook with tamarind pulp, jaggery, vinegar and seasonings.
3. Cook till thick.
4. Remove, cool and blend.

Monkey bread

Ingredients for dough
Flour 3 cups heaped
Warm milk 1 cup
Milk powder 2 tbsp
Warm water ½ cup
Egg 1
Sugar 3 tbsp
Oil ¼ cup
Melted butter ¼ cup
Instant yeast 1 ½ tsp heaped
Salt ½ tsp
Walnuts coarsely chopped ½ cup
Raisons ½ cup
Ingredients for glazed
Soft butter 6 ounces
Brown sugar 6 ounces
Ingredients for coating
Fine sugar 1 cup
Cinnamon powder 1 tsp
(Put in a zip lock bag)
Method
Sieve flour add milk powder, sugar, yeast and salt, add oil, melted butter, egg, mix together. Add warm milk; knead well for at least 8 to 10 minutes, leave to rise covered for 40 minutes until double. Punch down and break off tiny pieces of dough, toss them in the sugar and cinnamon mixture to coat well, grease a bandit pan very well, put these bits in a pan alternating on top of each other, put in between walnuts and raisons, top with butter and brown sugar mixture, bake on 190 degree C for 25 minutes, remove, leave it in the pan for 10 minutes and then overturn in the platter.
Method for glaze
Mix soft butter and brown sugar together well.

Chicken kalya-e- khas

Ingredients
Chicken 1 kg 16 pieces
Onion brown ½ cup grinded
Green chilies 6 grinded
Yogurt 1 cup
Chili powder 1 ½ tsp
Lemon juice 2 tbsp
Salt 1 ½ tsp
Tomato puree ½ cup
Almonds grinded 10
Desiccated coconut 1 tbsp grinded
Ginger garlic 1 tbsp
Oil ½ cup
Method
Grind together green chilies, almonds and coconut, marinate chicken with these spices, fried onion, tomato puree, yogurt, lemon juice, salt, chili powder, leave it for 1 hour, heat oil add marinated chicken with marination, cook till chicken tender and oil comes on top. Garnish with chopped coriander. Serve with nan.