Ingredients Minced Chicken breasts 200 grams chopped Ginger 1 inch piece chopped Onion 1 medium Eggs 2 Salt to taste Red chilli powder 3/4 teaspoon Green chillies,chopped 2 coriander leaves, chopped 2 tablespoons Turmeric powder 1/4 teaspoon Gram flour 2 tablespoons Flour 2 tablespoons Lemon juice 2 tablespoons Oil to deep fry Method Take chicken and mince it in the food processor. Add ginger, onion, eggs, salt, red chili powder, green chilies, coriander leaves, turmeric powder, gram flour, flour and lemon juice and mix well. Heat sufficient oil in a wok. Drop small portions of the batter into the oil with your fingers and deep fry on medium heat till golden and crisp. Drain and place them on an absorbent paper. Serve hot
Ingredients: 3 cups flour 2 cups sugar 1 tsp salt 1 tsp baking powder ½ tsp baking soda 1 cup milk, add 1 tbsp lemon juice to make it buttermilk 1 cup butter 2 tsp vanilla essence 4 eggs Butter Sauce : ¾ cups fine sugar 1/3 cup butter 3 tbsp water 2 tsp vanilla essence Method : Beat butter, add sugar, eggs, buttermilk, flour, baking soda, baking powder, salt and vanilla. Grease and flour liberally a 10” Bundt cake pan. Pour batter in and bake at 165 degrees for 60 minutes. For the sauce, cook over low heat the sugar, butter and water and add in the essence. Cook till fully melted and combined but do not let it boil. Prick the warm cake with a skewer and pour the sauce over the cake slowly.
