Laddu

Gram flour - 1 cupSugar – 2 cups

Milk – 100 ml

Cardamom – 3

Cashew nut – 5

Raisins – 10

Yellow color

Oil for frying

Butter – 1 Tea Spoon

Heat a pan to which add 2 cups of sugar and a little water and heat it till the sugar gets wet completely. Once the sugar melts completely, add the milk. Skim the dirt off the syrup(if any). When the syrup starts thickening (It should be sticky) the syrup is ready. Remove from heat. Add a pinch of yellow color for the laddu.

Take a Tea Spoon of butter in a small pan and add broken cashew nuts and raisinsand fry

till cashew becomes golden brown in color. Keep it aside.

Take gram flour in a bowl and add water and mix it well till you get a free flowing batter.

Now heat oil in a pan. When oil is (hot) ready pour a cup or required amount of batter in it.

Do not pour so much of batter because it needs space to get fried properly in oil. But it

should not be deeply fried. Strain the excess oil using a paper towel and put it immediately

in the sugar syrup.It absorbs syrup only when it is hot. Repeat the same procedure with the

rest.

There should be no excess syrup in the mixture so that you will be able to makeballs in good

shape. Finally add the powdered cardamom and fried cashews and raisins and mix well.

It will be a semi hard mixture. Take a little amount of mixture and make balls out of it.

Chicken Wings - 6

Eggs - 2

Ginger-Garlic paste - 1 Table Spoon

Flour - 2 Table Spoon

Con flour - 2 Table Spoon

Pepper / Chili Powder - ¼ Tea Spoon

Salt to taste

Soya Sauce - 1 Table Spoon

Oil for frying

Sugar - a pinch

In a bowl add Soya sauce, ginger-garlic paste, sugar and mix them up well. To this add chicken wings and coat them well with the mixture and set aside for ½ hour. Make a smooth batter by adding Corn Flour, Flour, Salt, Pepper and Beaten Eggs.

Heat oil in a pan and dip each wing in the batter and coat evenly and deep fry till golden brown. For flavor Lemon can be poured on top of this after fried.

CHICKEN KURMA

Chicken - 1 kg

Red Chilies - 6

Onions - 1 Cup

Coriander Seeds- -1 Table Spoon

Cumin Seeds - 1 Tea Spoon

Coconut - ½ cup

Yogurt - ½ cup

Garlic- 2 cloves

Ginger Paste- 2 Tea Spoon

Cardamoms - 3-4

Oil - 3 Table Spoon

Salt to taste

Fresh Cream - ¼ cup

Cut the chicken into 12-14 pieces. Grind de-seeded red Chilies, coriander seeds, cumin seeds, garlic, green cardamom and scraped coconut.

Heat oil in a pan. Add sliced onions and cook till they are translucent. Add ginger paste and stir for 15 seconds. To this add chicken pieces and cook on high heat for 5 minutes stirring constantly. Make sure the chicken does not brown. Stir in the ground paste and add 1 cup of water. Add salt and bring to a boil. Reduce heat and add beaten yogurt. Simmer for 5 minutes.

After it has been taken out of stove finish with fresh cream

CUCUMBER PACHADI

Cucumber - 2 Small

Ginger - ½ inch

Green chilies - 2-3

Coconut - 2 Table Spoon

Yogurt - 1½ Cups

Oil - 1 Tea Spoon

Mustard Seeds - ½ tsp

Curry Leaves - 5-6

Red chilies - 2

Salt to taste

Wash and scrub cucumbers thoroughly and then grate with the skin.Pour yogurt (made of skimmed milk) into a clean muslin cloth and hang it for half an hour, preferably in a cool place.

Ginger is to be chopped finely, wash green chilies, remove stem and finely chop. Grind together scraped coconut, green chilies and ginger to a fine paste. Mix together the grated cucumber, ground coconut masala and yogurt. Add salt to taste.

Heat oil in a small pan, add mustard seeds. When they start to crackle, add curry leaves, Red chilies broken into two, stir for a moment. Pour the above mixture to this and stir it thoroughly.