The Bawa Bitefuls!

Chicken farcha
INGREDIENTS
for first marination
Chicken (boneless) 1 kg
Ginger-garlic paste 15 gm 
Degi mirch 8 gm
Lemon juice 5 gm
Salt  4 gm    
For second marination
Maida 50 gm
Cornflour 15 gm
Rice flour 20 gm
Degi mirch 10 gm
Ginger-garlic paste 15 gm
Egg 1 no
Lemon juice 4 gm
Salt 10 gm       

Method            
Wash and rest till water drains from chicken.
Add all the ingredients for the first marination, leave for three hours.
Do the second marination, add chicken.
As required, dip chicken in egg and water mixture.
Garnish with onion rings, coriander and lemon wedges, 
serve mint chutney on the side. 

INGREDIENTS
Maida 1 kg     
Amul milk 500 gm    
Baking powder 20 gm    
Amul butter 600 gm    
Mawa 600 gm    
Egg 20 nos    
Icing sugar 1 kg 

Mawa Cake

Method      
Whisk butter and sugar well. Add eggs.
Now, add maida, baking powder and mawa.
Mix well, in a silicon sheet with the correct shape, fill them and bake at 180C for 15 minutes.
Cool, and store in an airtight container. 

INGREDIENTS
Besan 40 gm    
Rice flour 10 gm    
Corn flour 20 gm    
Onion rings 150 gm    
Green chilli (chopped),  5 gm    
Ginger (chopped) 5 gm    
Coriander (chopped) 5 gm  Oil     
Thecha (Green Chilli- garlic chutney) masala 2 gm

       

Kanda Bhajji

Method           
In a bowl, add all the ingredients.
Now, sprinkle a few drops of water to bind.
Make five rounds, and fry in hot oil, until golden brown.
Serve hot, with mint chutney on the side.  

Recipes courtesy chef and manager, Anahita Dhondy