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TAWA CHICKEN BOTI
Ingredients
Chicken 1 ½ kg
Ginger garlic paste 2 tbsp
Chili powder 1 tbsp
Yogurt 2 tbsp
Crushed coriander 1 tbsp
Roasted & crushed cumin 1 ½ tsp
Salt 1 tsp
All spice powder 1 tsp
Lemon juice 2 tbsp
Tempura flour mixed as required
Ingredients for Chutney
Mint ½ cup
Green chilies 2
Coriander leaves ½ cup
Cumin seeds 1 tbsp
Tamarind paste 2 tbsp
Salt ½ tsp
METHOD
Marinate chicken with ginger garlic, salt, chili powder, coriander crushed, cumin roasted and crushed, yogurt, allspice, lemon juice, mix all well, add in prepared chutney, now dip chicken into a tempura flour mixture and deep fry until light golden.
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PIYAZI AALU
Ingredients
Potatoes ½ kg
Onion 3
Chili sauce 4 tbsp
Crushed red pepper 2 tsp
Salt 1 ½ tsp leveled
Oil ½ cup
Flour ½ cup (to make batter with water)
METHOD:
Heat oil in a wok, deep fry potatoes, sprinkle with salt and keep aside. Now dip the onion paste in batter and deep fry. Mix fried potatoes and fried onion rings. In a wok, add garlic paste 1 tsp and chili sauce, salt, crushed red pepper, mix all well and serve.
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TIPSY TRIFLE
Ingredients
Jelly roll slices 12
Peaches 1 tin drained and sliced
Strawberry jelly 1 packet dissolved in 1 cup water
Chocolate grated ½ cup or use chocolate flake
Ingredients for Custard
Milk 3 cups
Vanilla custard powder 3 tbsp heaped
Sugar 5 tbsp
Vanilla essence ½ tsp
Cream, whipped ½ cup
METHOD
Set jelly and keep aside. Cut jelly roll into 1 cm slices, spread over base and sides of serving roll, sprinkle peach tin syrup, pour set jelly over sponge roll, put peaches over jelly, spread custard evenly, decorate top with whipped cream, chocolate flakes, serve chilled.
