Chicken Nuggets

• 1 kg boneless chicken (cut into small and square shapes pieces)
• 2 tbsp white vinegar
• 2 tbsp soy sauce
• 1 tbsp chili sauce
• 1 tsp black pepper powder
• 1 tsp white pepper powder
• 2 cup bread crumbs
• 2 eggs
• 3 tbsp corn flour
• Salt to taste
• Oil for frying

1. Wash chicken pieces, In a large bowl add chicken pieces, soy sauce, white vinegar, black pepper powder, white pepper powder, salt, chili sauce, and corn flour.
2. Mix well all ingredients and marinate for 40-45 hours in refrigerator.
3. In a bowl beat eggs. Heat oil in a pan and chicken nuggets deep in eggs and bread crumbs.
4. Now chicken nuggets frying on a low heat till golden brown and crispy.
5. Remove to absorbent kitchen paper. Garnish by mint leaves and yogurt.
6. Delicious and spicy chicken nuggets is ready to serve.

Serve hot with tomato ketchup, chili sauce, and yogurt.

GULAB JAMUN

• 1 cup Milk Powder
• 1/2 cup all purpose flour 
• 1/2 tsp baking soda 
• 2 tablespoons butter -melted 
• Whole milk just enough to make the dough 

For the Sugar Syrup

• 2 cups Sugar
• 1 cup water 
• Oil for frying 

1. Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
2. Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
3. If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
4. The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

1. The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
2. Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Vanilla Custard

• 8 Eggs 
• 4 cups Milk 
• 1/2 tsp Salt 
• 1 cup Sugar 
• 1 tbsp Vanilla 
• Nutmeg Powder (Jaiphal)

Break the eggs into a big bowl. Beat them using a mixer. Now slowly add sugar, salt and vanilla to it. Continue beating, while add milk to this mixture. Arrange the custard dishes and fill them with the egg-milk mixture. Sprinkle nutmeg powder on the top of each dish. Put the custard dishes in a pre-heated oven at 375 degrees F. Check the custard after 50 minutes. It should be brown in color. Otherwise, keep in the oven for another 10 minutes. Egg Custurd is ready. Serve it hot or cold.

Layered jelly & custard desserts

Serves 6

• 85g pkt strawberry jelly crystals
• 425g can fruit salad, well drained
• 9 Unibic sponge fingers biscuits (savoiardi), chopped
• 600ml carton custard
• Strawberries, to serve

1. Make up the jelly according to packet instructions. Set aside to cool slightly. Divide the fruit among 6 small glasses. Pour the jelly evenly over the fruit. Refrigerate for 3-4 hours or until set.
2. Sprinkle the biscuits evenly over the jelly. Pour over the custard. Refrigerate for 2-3 hours to allow the biscuits to soften.
3. Top with the strawberries, to serve.

PANEER MAKHANI

• 250 gms Paneer
• 200 gms Fresh Cream
• 200 gms Tomato Puree
• 2-3 tblsp Butter
• 2 tblsp Fenugreek leaves (dried kasuri methi)
• 1/2 tsp Red chilli powder
• 1/2 tsp Garam masala powder
• 2-3 Green Chillies
• Salt as per taste

1. Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.
2. Add the cream and garam masala powder and cook further for 2-3 minutes.
3. Add the paneer pieces and cook for a minute. Serve hot garnished with coriander.

Besan ka Cheela

Makes 6 - 8

• 2 cups besan (bengal gram flour)
• 1/2 cup chopped onions
• 1 tsp chopped green chillies
• 1/2 cup chopped coriander (dhania)
• 1 tsp carom seeds (ajwain)
• 1 tsp freshly ground black pepper powder
• 1/2 tsp chilli powder
• 1 tsp chaat masala
• 1 tsp coriander (dhania) powder
• salt to taste
• oil for cooking 

1. Combine all the ingredients in a bowl and gradually add (approx 1 1/2 cup) water to get smooth and dropping consistency batter.
2. Heat a non-stick tava on a high flame then turn the flame to medium.
3. Add little oil and spread it evenly, pour a spoonfull of batter and rotate the pan clock wise to spread the batter evenly in the pan.
4. Cover it with the lid and allow to cook for 4 to 5 minutes on a medium flame or till it turns to brown in colour and crisp.
5. Open the lid, drizzle some oil and turn it upside down and cook the other side till it turns to brown in colour and crispy.
6. Repeat the same process with the remaining batter.

Serve hot with green chutney or tomato sause.

Lemon grass prawn sticks with sweet chilli sauce

Serves Makes 12

• 400g raw (green) king prawn meat
• 150g white fish fillet
• 1/4 cup coriander leaves, chopped
• 1 tbsp red curry paste
• 1 tbsp oyster sauce
• 6 sticks lemon grass
• Sweet chilli sauce or soy sauce for dipping

1. Combine prawn meat and fish fillet in a food processor and pulse to a coarse paste. 
2. Remove to a bowl and stir in coriander leaves, curry paste and oyster sauce. 
3. Cut base end of lemon grass so sticks measure 22-24 centimetres. 
4. Using wet hands, mould about a heaped tablespoon of prawn mixture firmly around the narrow end of each stick then rest in the fridge for 20 minutes or until ready to cook.
5. Cook prawn sticks on a well-oiled barbecue or chargrill over medium heat, turning occasionally, until just cooked through. 

Serve with sweet chilli sauce or soy sauce for dipping.

Chicken Lollipops

• 50 pieces chicken wings 
• 50 g garlic, peeled and finely chopped 
• 30 g ginger, peeled and finely chopped 
• 50 g fresh parsley leaves, finely chopped 
• 50 g green chilies, finely chopped 
• 50 g curry leaves, finely chopped 
• 1/2 cup all-purpose flour 
• 1/4 cup cornflour salt 
• 1/2 teaspoon red food coloring 
• 1 egg 
• oil, to deep fry 

1. Break each chicken wing into two parts at the joint. 
2. Take each part and pull back the meat from one end of the bone to the other carefully, making sure that you do not pull the meat completely out. 
3. Put all the chicken lollipops in a bowl. 
4. Add ginger and garlic to the chicken. 
5. Mix well. 
6. Add green chillies, parsley and curry leaves to the same. Mix well. 
7. Add half a cup of all purpose flour and quarter cup of cornflour to the same. Mix well. 
8. Break one egg into the bowl. 
9. Add red food color and salt to taste. Mix well. 
10. Keep aside for 1 hour to marinate. 
11. After an hour is up, heat oil in a wok. 
12. Deep fry the chicken lollipops in the hot oil by holding the tip of the bone and placing the meaty section of the lollipop in the oil. 
13. Drain on clean kitchen paper napkins. 

Serve hot.

Mushroom Korma

• Mushrooms - 1/2 Kg.
• Cumin seeds - 1/2 tsp.
• Ginger Paste - 1 tsp.
• Garlic Paste - 1tsp.
• Poppy Seeds or khus khus - 3 tbsp.
• Coriander Seeds - 1 tbsp.
• Cloves - 3
• Cinnamon - 3-4 sticks
• Fennel (saunf) - 1 tsp.
• Cardamom or Badi ilaichi - 2
• Tumeric powder - 1/4 tsp.
• Red Chili Powder - 1 tsp.
• Onion - 1 big
• Tomato - 2 big
• Oil - 1/2 cup
• Salt to taste

1. Wash mushrooms thoroughly. Slice into halves and keep aside.
2. Grind coriander, cumin, fennel, poppy seeds, cloves, cinnamon, cardamom into powder and keep aside.
3. Blend ginger garlic onions and tomatos into a paste.
4. Mix mushrooms with all of the above and red chili powder, tumeric and salt .
5. Heat oli in a deep skillet on medium and add mushrooms. Stir for two minutes.
6. Add about 2 cup water. Simmer the flame and let cook for 20 minutes.
7. Enjoy Mushroom Korma with white rice or chapatiies/ parathas.