Shweta David, bakerMini Plum CakesMini Plum CakesIngredientsfor soaking fruits½ cup sugar 1½ cup hot water1½ cup (270 gm) dry fruits and candied fruits for plum cakes85 gm butter160 gm condensed milk130 gm maida¼ tsp baking soda½ tsp baking powder20 gm almond powder plus a little for topping the cakesIn a mixing bowl, add the butter and condensed milk and whip it well. Mix well and add the soaked fruits. Add in little water and make a soft dough.Next for sautéing the vegetables, take oil in a pan, add chopped garlic, chilli flakes and oregano. Cook on medium-low flame until they are golden brown in colour. Dip into the hot oil (mould should not touch the bottom of the pan), give a few shakes and the batter starts leaving the mould. Keep it covered for 30 minutes so that all the flavours get incorporated completely.Date loafDate loafIngredients125 gm dates, chopped60 gm butter¼ cup sugar100 gm marie biscuit, powderedMethodIn a wok, melt the sugar in ¼ cup water. Garnish with coriander leaves.

Roll into round thin sheets and let it dry for 30 minutes. Now add the chicken. Cover it again and let it cook for a few more minutes. Sprinkle in some chilli and chopped coriander on top. Add one cup of water and little salt. Remove from the stove, add the powdered biscuit and mix well. Now make small slits all over the flesh and marinate it with the above paste for atleast two hours.

Yaman Agarwal, celebrity chef end-of Tags: chicken roast, date loaf, mini plum cakes. Once the mould is hot, turn the flame to low. When very little water is left add tomato puree and coat the chicken in that properly. Heat up the pan in low flame and cook for about 20 minutes. Divide the dough into four portions.Chicken Roast (Indian Style)Ingredients1 whole chicken (800 gm approx)for marination2 tbsp lemon juice1 tsp ginger paste1 tsp garlic paste1 tsp red chilli powder1 tsp cumin powder½ tsp pepper powder1 tsp garam masala powder2 tbsp thick curdSalt to tastefor frying1 black cardamom2 green cardamoms6-7 cloves2 bay leaves1 inch cinnamon stick1 medium onion, finely chopped2-3 tbsp tomato puree5-6 tbsp oilFinely chopped coriander leaves for garnishingMethodIn a bowl mix all the marination ingredients and make a thick paste. Cook the vegetables until the moisture is evaporated. Place a laغير مجاز مي باشدna sheet on top of it. Once the mixture is fluffy, add some of the caramel syrup. Add the white sauce and marinara sauce, followed by vegetables and some cheese. Shape it into any desired shape and serve. Spoon the batter in moulds and sprinkle some almond powder on top. Keep it covered so that frying and cooking happens together.Mini Joseph, home chefLaغير مجاز مي باشدne in PanIngredientsfor pasta sheets1½ maida1 tsp salt1 tbsp oil Dry flour to roll sheetsfor vegetable layer2 tbsp oil 2 tbsp garlic 1 tsp oregano 1 tsp red chilli flakes 1 onions, chopped1 carrot, chopped5-6 beans, chopped¼ corn2 potato, chopped1 tsp salt1 tsp pepper powder½ cup spinach and coriander, choppedfor assembling laغير مجاز مي باشدne1 cup cheese, grated1 cup white sauce1 cup marinara sauceMethodIn a bowl, add the maida, salt and oil. Fry the chicken from all the sides.Heat oil in a wok and add the whole spices and onions.

Tastes best as they mature, hold your pangs for a minimum of 12 hours before digging in. For assembling the laغير مجاز مي باشدna, take one ladle full of marinara sauce and spread it in the pan. Keep it aside. Repeat the process until the pan is covered. Grease the muffin tins with some butter.Now add salt and pepper powder and the greens. Bake for around 20 minutes. Sauté it for a minute and add the vegetables. Wash the chicken thoroughly and drain the excess water. Preheat preheat at 1800C. Dip the mould ¾th into the batter and take it out gently. Fry until light brown in colour.ROSE COOKIEROSE COOKIEIngredients2 cups maida1 cup + 2 tbsp powdered sugar2 tbsp coconut powder1½ tbsp rice flour½ tsp cardamom powder2 eggs1½ cup waterOil for deep fryingMethodMix together all the above ingredients and make a thick batter. Then add in the flour, baking soda, baking powder and almond powder. Now heat oil in a wok and dip the rose cookie mould in China SMC Mould Suppliers it. Now add the dates and cook for about five minutes