Spicy Pepper Chicken Roast

Chicken – 1 kg

For marination

Turmeric powder – 1 tea spoon

Chilly powder – 2 table spoons

Coriander powder – 2 table spoons

Garam Masala – 1 table spoon

Salt – ½ tea spoon

Lemon Juice – 1 table spoon

Marinate Chicken with all ingredients and refrigerate for 1 hour.

For Cooking

Onion – 1 big

Green Chillies – 2

Ginger– 1 tea spoon crushed

Garlic – 1 tea spoon crushed

Tomato – 1 chopped

Turmeric powder – 1 tea spoon

Chilly powder – 1 tea spoon

Coriander powder – 1 tea spoon

Pepper powder – 1 tea spoon

Crushed Pepper – 1 table spoon

Curry Leaves – 2 sprigs

Salt – as required

Oil

Method

Heat Oil in a pan and saute onions, green chillies, ginger and garlic and a few curry leaves. Add turmeric powder, chilly powder, coriander powder and pepper powder. Fry until you get a nice aroma. Now add tomatoes and mix well until tomatoes are cooked. Add the marinated chicken to the mixture and mix well. Cover the pan and cook the chicken for 15-20 minutes. Spread the crushed pepper and mix well. Serve hot with rice or roti.

Honeycomb Cake

Ingredients

All purpose flour/plain flour/maida – 400g

Sugar – 400g

Water – 250ml

Butter – 150g

Eggs – 6

Condensed Milk - 250g

Water – 200ml

Baking soda – 1 tea spoon

 Method

Step 1

Heat the sugar in a pan until it turns dark golden brown. (It means we are caramelizing the sugar). Please do not add water when you caramelize. It will take a while for this process, please wait patiently. Keep stirring until you get caramel liquid. Now slowly add water to the caramel. Stir continuously. Remove from the heat. Add butter and set aside to cool.

Step 2

Beat the eggs in a bowl and add condensed milk to it. Now sieve the flour and baking soda to the egg and condensed milk mixture. Mix well. Add the caramel butter sauce to it and mix well.

Step 3

Pre heat the oven to 150°C. Butter a baking pan and dust with flour. Pour the mixture to the pan and bake for 1 hour. The yummy honeycomb cake is ready.