Chilly Chicken

1 kg boneless chicken cut into pieces
20 small green chillies
3 one inch pc ginger
20 garlic pods
5 cups chicken stock
1 tsp seasoning
½ tsp pepper
2 tsp salt
2 tblsp tomato sauce
6 t tblsp corn flour
1 tbsp chilly sauce
Make a batter with:
2 eggs
6 tblsp corn flour
6 tblsp flour
1 tsp seasoning
½ tsp pepper powder
2 tsp salt – level
Blend chicken with batter (Beaten eggs, corn flour, flour, seasoning, pepper & salt)
Heat oil in a wok. Deep fry chicken dipped in batter on medium heat till done, light brown in colour. Remove & keep aside.
Heat 4 tblsp oil . Stir fry green chillies, ginger, garlic, add 5 cups stock & simmer for 5 mins.
Finish with seasoning, pepper, salt.
Add fried chicken, boil
Thicken the sauce with 6 tblsp flour. Serve

Mango Cheesecake

Ingredients
· 1 1/2 cups graham cracker crumbs
· 1/2 cup sugar
· 6 tablespoons butter, melted
· 3 large ripe mangoes, cubed or 1 large can of mango pulp
· 3 (8-ounce) packages cream cheese, softened
· 1 1/4 cups sugar
· 2 teaspoons vanilla extract
· 4 large eggs
· Garnishes: fresh mango slices
Preparation
Stir together first 3 ingredients in a bowl; press into bottom and 1-inch up sides of a buttered, 9-inch springform pan. Bake at 325º for 12 minutes. Remove from oven, and set aside.
Process mangoes in food processor until pureed. With an electric mixer, beat cream cheese, 1 1/4 cups sugar, and vanilla until fluffy. Beat in eggs 1 at a time, mixing just until yellow disappears after each addition. Stir in mango puree.
Pour batter into prepared crust. Bake at 325º for 1 hour and 25 minutes. Cool in pan on a wire rack 1 hour. Cover and chill 8 hours. Garnish, if desired.

Butter Chicken

Ingredients:
· 1 kg boneless chicken
· Juice of 1 lime
· 2 tsp Salt / to taste
· 1 tsp Paprika/ chilli powder
· 1 cup fresh yoghurt
· 2 tsps garlic paste
· 1 tsp ginger paste
· 6 cloves
· 8-10 peppercorns
· 1" stick of cinnamon
· 8-10 almonds
· Seeds from 3-4 pods of cardamom
· 3 tbsps canola/ cooking oil
· 2 onions chopped
· 2 tsps coriander powder
· 1 tsp cumin powder
· 1/4 tsp turmeric powder
· 1 can (400g or 14 oz) of tomato paste
· 1/2 litre chicken stock
· 2 tbsps kasuri methi (dried fenugreek leaves)
· 3 tbsps unmelted, soft butter
· Coriander leaves to garnish
· 200 ml cream
· 1 tsp sugar
Preparation:
· Mix the chicken, lime juice, salt, ginger- garlic past,red chilli powder & yogurt in a large, bowl. Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
· Add above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for an hour.
· Bake the chicken on high heat for 10 mins.
· Heat oil in a deep pan on medium heat. Add onions. Fry till pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
· Add tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.
· Cook till thick. Add baked chicken pieces & cook for about 3 mins.
· Melt butter in another small pan and then pour it over the chicken.
· Garnish with coriander leaves and cream.

Marshmallow Chocolate Peanut Squares

3 Tbs margarine
250 gms marshmallows
1 tsp vanilla ess
1/4 tsp almond ess
4 cups cornflakes
2 cups Cheerios
1 1/2 cup semisweet chocolate baking chips
1 cup peanut butter
Melt the margarine in a large saucepan over medium heat. Add marshmallows and vanilla & almond essence.Cook, stirring for 6-7 minutes or until melted. Remove from heat & stir in the cornflakes, Cheerios, Peanut butter & chocolate chips, stirring until well coated. Transfer the mixture to an 8" x 8" greased baking dish. Set a piece of plastic wrap over the mixture and with a pot holder, press down firmly with the palm of your hands to flatten the mixture into the pan. Remove the plastic wrap & let cool for 30 mins. Remove from the pan and transfer to a wire rack.
Allow to cool completely until the chocolate sets, about 45 mins. Cut into squares.

Stuffed Zucchini Boats

8 sm. zucchini1 onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1 c. bread crumbs
1 c. Parmesan cheese
Salt and pepper to taste
2 tsp. chopped parsley
2 tbsp. fresh chopped basil
3 tsp. butter
Sausage 4 chopped
Onions 1 chopped
Tomatoes chopped
Preheat oven to 350 degrees. Cut 6 zucchini lengthwise and scoop out center seeds. Dice remaining 2 zucchini and mix with all other ingredients except bread crumbs and cheese. Saute in pan 5 minutes. Mix with cheese and bread crumbs. Fill zucchini boats with mixture. Bake 10 minutes until heated through. (For a softer zucchini, steam for 5 minutes before stuffing.)
Can be grilled.

Batter Fried Zucchini

1 tsp. baking powder
1/2 c. flour
4 tsp. salt
4 tsp. pepper
2 tsp. garlic powder
1 tsp. parsley flakes
4 c. Parmesan cheese
1 egg, beaten
1 med. zucchini
Milk

Wash and slice 1 medium zucchini. Combine all dry ingredients. Add the egg and slowly add enough milk to make a pancake like batter. Make sure it is not too thick or thin. Dip zucchini in batter to coat. Fry in hot oil. Drain on paper towels.