CHICKEN FRY


CHICKEN FRY
500 grams chicken cut into fairly big pieces
2 teaspoons ginger garlic paste
2 onions ground to a paste
 1 teaspoon salt
1 teaspoon chillie powder
1 teaspoon cumin powder
2 tablespoons vinegar
2 tablespoons oil
(2 boiled potatoes cut into halves to be added at the end) 
In a bowl mix all the ingredients mentioned above and marinate the chicken with this mixture for 2 hours. 
Transfer to a suitable pan and cook on low heat till the chicken is tender and semi-dry. 
Now add the boiled potatoes and mix in gently. 
Mix in a teaspoon of butter or ghee and let the dish rest for about 15 minutes before serving. 
Serve as a side dish or an appetiser 


COCONUT FUDGE TRUFFLES



Coconut fudge Balls usually made at Christmas time 
Ingredients 
1 Cup Sugar
50 grams desiccated coconut 
50 grams coconut milk powder
1 tablespoon ghee
1 tablespoon condensed milk
1/2 teaspoon vanilla Essence 

Melt the sugar in 1/4 cup water till one string consistency. 
Quickly mix in 50g desiccated coconut, 50g coconut milk powder, 1 tbsp ghee, 1 tbsp condensed milk and 1/2 tsp vanilla essence.
Cook till the mixture leaves the side of the pan
Divide the mixture by pouring into 3 different bowls. Now mix 1 drop each of pink and green colour in 2 parts. Quickly form into balls. Enjoy