Chilli Chicken

Ingredients:
Chicken whole (cleaned and cut into pieces)		1 Kg
Green chilli		10
Red chilli powder		1/2 tsp
White pepper powder		1/4 tsp
Black pepper powder		1/4 tsp
Yogurt (curd)		1/2 cup
Turmeric Powder		1/4 tsp.
Soya sauce		2 tbsp.
Cornflour		2 tbsp
Ginger		1/2 inch
Garlic		4 cloves
Onion		1
Tomato		1
Salt to taste
Vegetable oil as required
Green chilli and green coriander leaves for decoration

Method: 1. Cut onion, tomato into small pieces. Add ginger, garlic and make paste. 2. Cut thin slices of green chilli. 3. Mix red chilli powder, salt, turmeric powder, yogurt, 1 tbsp. soya sauce, 1 tbsp cornflour and 2 tbsp oil. Marinate the chicken with this mixture for half an hour. 4. Then apply onion-tomato paste to the chicken and again marinate for half an hour. 5. Heat oil in a pan. Add green chillis, white pepper powder and black pepper powder and fry for 30 secs. 6. Add chicken marinade and fry until half cooked. Stir ocassionally. 7. Mix rest of the cornflour and soya sauce in water and add to the chicken. Add little water (about 2-3 cups) to make thick gravy and bring it to boil. 8. Cover and cook for 8-10 mins on low flame. keep a constant watch.       Garnish with green chilli on the sides and sprinkle chopped green coriander all over the chicken. Serve hot.

PISTA SANDESH RECIPE

Ingredients:

225 gms Paneer
150 gms sugar
1 tbsp rose water
1/2 tsp green cardamom seeds (ground)
10 Pista (pistachios thinly sliced and crushed)

How to make sandesh:

• Combine the sugar and paneer and mix well.
• Place the mixture over the heat and stir constantly to avoid lumps.
• When the mixture solidifies, splash the rose water on it and remove the pan from the heat. Stir few more times.
• Place the cardamom and pistachios in two separate plates.
• Now divide the mixture into several portions of the required size and flatten them to give the desired shapes.
• Dip each piece into both plates in turn so that the front of the sandesh is coated with crumbs.
• Serve cold sandesh.

MALPUA RECIPE

Ingredients:

1 litre Milk
1/4 cup Maida
1/4 cup Suji
Ghee
Water

How to make malpua:

• Boil the milk till it reduces to 1/2 its quantity.
• Roast the rava till light brown. Add to the milk along with maida. There should be no lumps.
• It should be a smooth pouring consistency. Heat the ghee. Take the batter in a glass.
• Pour in circular movements into the ghee to form a small pan cake. Turn over. Take care that it does not become crisp and har
• Make a sugar syrup of 1 thread consistency. Dip the malpura in the syrup and lay out on a plate.

COCONUT BARFI RECIPE (Nariyal Ki Burfi)

Ingredients:

225 gms Khoya
225 gms coconut (dry and ground)
1 tsp cardamom seeds (ground)
1 tbsp ghee
2 1/2 cups sugar
2 cups water
1/2 tsp almonds (grated)
1/2 tsp pistachios (grated)

How to make coconut burfi:

• Mix khoya and coconut and fry them lightly with ghee on a low heat.
• Add cardamom and mix well.
• Prepare one-string syrup by dissolving sugar in the water.
• Now stir the coconut mixture into the syrup.
• Grease the plate and spread the grated nuts on it.
• Spread the prepared evenly over the plate and allow it to cool.
• Now with the knife, cut it into desired shapes.
• Turn them over so that nuts covered part appears on the top.
• Nariyal ki burfi is ready to be served.

BADAM KA HALWA

Ingredients:

2 cups Badam
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk

How to make badam halwa:

• Leave the almonds in hot water for 1 hour.
• Remove the outer skin and grind to a paste with the milk.
• Make sugar syrup and boil till it reaches a one string consistency.
• Add the badam paste and cook till it thickens.
• Add the kesar colour.
• Add ghee little by little stirring continuously on low heat.