Ingredients (Serves 4-5)

3. Heat oil over high flame. Once hot, bring down the heat to medium. Deep fry chicken pieces (in 3 – 4 batches, do not over crowd the pan) for 5 – 7 minutes over medium heat. Do not over fry the chicken. It should be crispy on the outside and juicy inside. Serve hot with green chutney, lemon / lime wedges and salad.

Ingredients (Serves 4 – 6)

Recipe Courtesy – Rosa de Cuisine

1. Whole milk – 2 cups
2. Corn starch/ corn flour – 3 tbsp
Whole milk – 1/2 cup
3. Sugar- 1/2 cup + 1-2 tbsp or to taste
4. Milk powder – 3 tbsp
5. Vanilla extract- 3/4 tsp
6. Salt – A tiny pinch
7. Fruits (Apple, mango, banana, strawberry, blueberry etc)
Sugar – 1 tbsp
Lime/ lemon juice- 3/4 tsp
Method
Method
1. Combine corn starch with 1/2 cup milk.
2. In a saucepan, add milk, sugar and corn starch in milk. On a medium flame, stir continuously for 3-4 minutes till medium thick in consistency (it should coat the back of a spoon). Add food color(optional). Switch off the flame. Let it cool down (stir in between). Transfer to a large serving bowl. Let chill until ready to serve.
3. In another bowl, add the chopped fruits. Add a tbsp of sugar and 3/4 tsp lemon juice. Mix gently and chill till ready to serve.
4. When it’s time to serve, add the fruit mix to the custard and mix well.

Chicken Katsu (Japanese Fried Chicken / Panko Chicken)
Ingredients (Serves 3)
1. Chicken cutlet (thin sliced chicken breast) – 3 (You can either buy store bought chicken cutlets or you can slice the chicken breast in half through the middle to get a thin flat piece.) Using a meat mallet, pound chicken cutlet to about 1/2 inch thick OR place chicken cutlet inside a zip lock and using a rolling pin, roll till it achieves uniform thickness)
Salt and pepper – As required
Garlic powder – 3/4 tsp (optional)
Onion powder- 1/2-3/4 tsp (optional)
2. All purpose flour – 1/4 cup
3. Egg – 1, beaten with a pinch of salt and pepper
4. Panko bread crumbs – 1 – 1.25 cup or as required (Can be replaced with regular bread crumbs)
5. Oil – To deep fry
Method
1. Season chicken on both sides with salt, pepper, garlic powder and onion powder.
2. Dredge each chicken breast in the flour and tap off excess. Next dip in the beaten egg and let excess drip off, then dredge on both sides in the bread crumbs. Press well.
4. Heat oil in a deep-pan over medium-high heat. Once hot, bring down the heat to medium. Place a breaded chicken and fry until crisp and browned on both sides, about 3 minutes on each side depending on the thickness. Repeat with the other breaded cutlets.
5. Serves immediately with steamed rice, cole slaw (or thinly sliced cabbage) and tonkatsu sauce (To replace – combine 3 tbsp ketchup, 2 tbsp worcestershire sauce, 1.5 tsp light soy sauce and a pinch of pepper powder). Enjoy!!

Honey Sesame Chicken Recipe
Ingredients (Serves 4)
1. Boneless chicken – 1/2 kg, cubed
2. Beaten egg – 1
Soy sauce – 1 tsp
Salt – 1/4 tsp
Pepper powder- 1/8 tsp
Garlic powder – 1 pinch
Baking soda – 1/4 tsp
3. Corn starch- 1/3 cup
All purpose flour/ maida – 3-4 tbsp
4. Vegetable / peanut oil – To deep fry
For the sauce
5. Tomato ketchup – 2-3 tbsp
Soy sauce – 1.5 tbsp
Honey- 2.5 tbsp
Brown sugar / granulated sugar – 1/2 tsp
White wine vinegar / rice wine vinegar- 1 tbsp
Pepper powder- 1 pinch
Chicken stock / water – 3 tbsp (I used 1 tsp maggi chicken stock cube + 3 tbsp hot water)
6. Oil – 2 tsp
Garlic – 2 tsp, minced
7. Corn starch- 1 tsp in 1 tbsp water
8. Sesame seeds, slightly toasted – 1.5 tbsp
Method
1. Combine the chicken cubes with ingredients numbered 2. Set aside for 30 minutes.
2. Combine all the ingredients numbered 5 in a small bowl. Combine 1 tsp corn starch in 1.5 tbsp water and set aside.
3. Combine 1/3 cup corn starch and 3 tbsp all purpose flour in a wide plate. Dip the chicken pieces one by one and coat well. Deep-fry the coated chicken pieces in 2-3 batches for 4-5 minutes until completely cooked and crisp. Drain on to a paper towel(you can double-fry the chicken pieces for extra crispness).
4. Heat 2-3 tsp oil in a pan and add minced garlic. Cook for a few seconds and add the sauces. Mix well. Next add corn starch slurry and cook till the sauce thickens. Add the fried chicken pieces. Mix well and stir fry for a minute until chicken is well-coated with the sauces. Sprinkle 1.5 tbsp sesame seeds and 2 tbsp spring onion. Toss well. Serve hot with fried rice / noodles.

Easy Milk Pudding with a silky melt-in-your-mouth texture
Ingredients (Serves 5-6)
1. China grass / agar agar strands – 5 gm
Hot water- 1 cup
2. Whole milk – 2 cup
Sweetened condensed milk – 400 gm (1 can)
3. Vanilla extract – 1 tsp
Salt – 1 pinch
Method
1. Place the china grass strands in a small bowl. Add 1 cup hot water and let rest for 15 minutes.
2. In a medium saucepan, add milk and condensed milk. Stir continuously till it is about to boil. Bring down the flame to low.
3. Transfer the soaked china grass into a pan and cook on medium low heat for a few minutes till it melts completely. Switch off the flame and wait for a minute before adding to the milk. Add it to the hot milk and switch off the pan. Stir continuously for 2 minutes. Add vanilla extract and a pinch of salt. Mix well. Strain and pour into greased pudding cups or any greased bowls. Let rest until it reaches room temperature. Keep refrigerated for a few hours. It tastes sooper yum, do give it a try.

Layered Choco Vanilla Ice cream Recipe
Ingredients
Heavy whipping cream – 500 ml (Around 2 cups), cold
Sweetened condensed milk – 3/4th of a 14 oz can
Vanilla extract – 2 tsp
Dark / semi-sweet chocolate chips / grated chocolate bar – 1/2 cup or to taste
Method
Melt chocolate chips in microwave or using double boiler method.
In a large bowl, combine heavy whipping cream, condensed milk and vanilla extract. Using an electric hand mixer at medium-high speed beat for about 6-8 minutes until firm peaks form. Remove a little less than half of the whipped cream to a bowl. Add melted chocolate and fold gently. Transfer this into a freezer safe container lined with parchment paper/foil. Top it with the remaining whipped cream in refrigerator.
Cover and freeze for 5 – 6 hrs or until firm. When ready to use, run a knife along the edges of the ice-cream and de mould to a serving plate. Top with chocolate syrup and crushed roasted peanuts. Slice and enjoy!

Ingredients

1 cup semi sweet chocolate chips / dark chocolate chips
1 cup roasted nuts (chop if large)
Salt – 1 pinch
Melt chocolate in the microwave (or by double boiling method) for 60 – 90 seconds in between or until fully melted. Add nuts, pinch of salt and combine well.
Line a plate/ baking sheet with parchment paper. Using two spoons, scoop the chocolate nut mixture and drop onto the parchment paper.
Refrigerate for 30 minutes until the chocolate clusters are set. Enjoy!!

Pan Grilled Chicken Roast Recipe 
Ingredients
1. Chicken leg quarters – 3 (or 6 chicken drumsticks)
2. Turmeric powder – 1/2 tsp
Kashmiri chili powder – 1 tbsp
Garam masala powder – 1 tsp
Pepper powder – 1/2 tsp
Lemon juice- 1 tbsp
Salt
3. Oil – 2 + 2 tbsp
4. Cashews and raisins – 2 tbsp each
5. Onion – 2-2.5 cup, thinly sliced and halved
6. Ginger and garlic, crushed – 1 tbsp each
Curry leaves – A few
7. Turmeric powder – 1/2 tsp
Kashmiri chili powder – 1.5 tsp
Regular chili powder- 1/2-1 tsp (Add according to your spice tolerance)
Garam masala powder – 3/4 tsp
Pepper powder – 1/4 – 1/2 tsp
8. Tomato – 1 large, finely chopped
9. Soy sauce- 1/2 tsp
Tomato sauce – 2 tsp
10. Coriander leaves – 2 tbsp, chopped
Method
1. Combine the chicken leg quarters with ingredients numbered 2. Let rest for 2 hrs.2. Heat 2 tbsp oil and fry the cashews and raisins. Remove to a bowl. Now place the chicken leg quarters. Cook covered on med flame for about 5-10 minutes till the bottom part is browned. Flip to the other side and cook covered for 20-25 mts till the chicken is completely cooked through. Remove to a plate. Transfer the gravy to a bowl to use later.
3. Add more oil to the pan and add onion and little salt. Cook till light golden. Add a few curry leaves, crushed ginger garlic and cook for a few minutes till their raw smell is completely gone. Add spice powders numbered 7 and cook for 1-2 mts. Add tomato and cook till mashed up. Add soy sauce and tomato sauce. Mix well. Finally add fried chicken leg quarters and coat well with the masala. Cook on both sides over low medium heat for 2-3 minutes. Sprinkle coriander leaves and serve hot.

Special Fruit Pudding Recipe
Ingredients (Serves 10 ppl)
1. Apple, grapes, banana, mango, strawberry, blue berry etc – 2 cups chopped
Condensed milk – 1 – 2 tbsp or sugar – 1 tbsp
2. Heavy whipping cream – 1.5-2 cup
Sweetened condensed milk – 1 tin – 2 tbsp
Vanilla extract – 1 tsp
3. Cookies / cake, crumbled – 1 cup or As required
4. Chopped nuts – 3-4 tbsp
Tutti frutti – 3 – 4 tbsp
Method
1. Combine the chopped fruits, with 2 tbsp condensed milk.
2. In a large bowl, combine heavy whipping cream, condensed milk and vanilla extract. Using an electric hand mixer at medium-high speed, beat for about 6 – 8 minutes until firm peaks form.
3. In a pudding bowl, add 1-2 tbsp crumbled cookies/cake. Top it with whipped cream followed by chopped fruits. Top it with some more whipped cream. Finally sprinkle some chopped nuts, tutti-frutti and crushed cookies. Garnish with candied cherry. Refrigerate for atleast 3 – 4 hrs before serving. Enjoy!