Plum pudding

Ingredients:

(For pudding mix )

Refined flour and bread crumbs: 25 gm each

Sugar: Five gm

Butter: 100 gm

Orange juice: Five ml

Egg: One

Spice: A pinch

Lemon juice: Five ml

Mix jam:20 gm

Caramel: Two ml

Fruit mix (almonds, walnuts, cherries, fruit peel, cashew nuts): 300 gm

Curd: 20 gm

(For royal icing):

Egg white: One

Icing sugar: 125 gm

Lemon juice: Five ml

Method:

Take clean mixing bowl and beat the sugar, butter and egg together.

Add the curd, juices, jam to it and mix it. Add the flour, spice, and bread crumbs and finally add the fruit mix and caramel.

Pour it on butter glazed baking bowl and double boil it for almost two hours. Make royal icing with egg white, icing sugar and lemon juice.

Once the pudding is done pour the icing on top it.

This pudding can be tried with brandy sauce.

Oshaka chicken

Ingredients:

Boneless chicken: 250 gm

Corn flour and oil: 150 gm each

Maida: 200 gm

Butter: 50 gm

Egg: One

Onion: 100 gm

Spring onions: 50 gm

Green chillies: Five

Ginger and garlic: 25 gm each

Salt and pepper: One Tsp each

Sugar: Two Tsp

8 to 9 sauce: One Tsp

Method:

Mix maida and corn flour with water to prepare batter. Dip chicken pieces in batter and fry in oil.

Heat oil in a frying pan and sauté chopped onion, ginger, garlic and green chillies. Add sugar, white pepper, sauce and salt. Keep stirring, add chicken and toss till contents are well mixed. Serve hot. Garnish with spring onions.

Quick fix: Chicken tex-mex

INGREDIENTS:

Chicken breast: Two

Vegetable oil: 10 ml

Lime juice: Five ml

Chopped cilantro: 10 gm

Minced garlic:Five gm

Minced jalapenos: 10 gm

Chilli powder:10 gm

Cumin seed powder: Five gm

Salt and pepper: To taste

For chilli butter:

Saltless butter: 50gm

Cumin seed and chilli powder: Five gm each

Paprika and chopped garlic: Five gm each

Chopped oregano: Two gm

Tobacco and Worcestershire sauce: Five ml each

METHOD:

Work on the butter with the hand or with a paddle attachment until it gets soft. Add the remaining ingredients and blend well. Adjust the seasoning with salt and pepper.

The compound butter is ready for use now. It may be rolled into a log or piped into shapes and chilled for use later.

Trim the chicken and remove bone and skins, if desired. Combine the marinade ingredients and pour over the chicken evenly. Marinate in a refrigerator for four hours or overnight. Remove the chicken from the marinade before grilling and allow any excess to drain away before placing.

Place the chicken presentation side down first on the grill. Grill undisturbed for three minutes. Turn the chicken over and complete cooking until done, about 3 to 4 min (170 degree F / 75 degree F for breast meat). Top each portion with a slice of the chilli butter, heat under a boiler or salamander until the butter begins to melt. Serve at once.