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
