Chicken and mushroom pizza

Hey folks! Make your weekend delicious and yummy with homemade pizza. Chicken + mushrooms = mouthwatering combination! This recipe is very easy to follow, anybody can prepare this heavenly pizza.

I have tried my best to explain the making of pizza crust, in case if you feel like purchasing a pizza crust, then go ahead.

In earlier recipe, I first made the bread of pizza. This time I baked pizza bread along with its topping.  Follow the exact recipe to get amazing outcome. 

You will need, Ingredients: 

For the crust:

• 100g all purpose flour

• 1 tbsp yeast

• 1 tsp sugar

• 1 egg

• 1 tbsp margarine

• Pinch of carom seeds

• 1 tsp salt

For the filling:

• 100g boneless chicken cut into small cubes

• 1 tsp oil 

• 1 tbsp green chilly sauce

• 1/2 cup pizza sauce

• 1 cup grated processed cheese 

• 1 cup grated mozzarella cheese 

• 100g mushroom sliced

• 1 red pepper, peeled, chopped into bite sized pieces

• Pinch of salt

• 1 tsp oregano

Step 1: prepare the dough!

Mix yeast with sugar and 1 tbsp water. Pour the yeast mixture on the flour. Dig the centre of the flour and pour the Yeast mixture. Let it rest for 2 minutes.

You will see lots of bubbles. Mix the yeast in flour. Beat an egg and mix in the flour. Knead the flour using water occasionally. 

Too much of water will spoil the dough, be careful while using water. Mix Margarine with carom seeds and salt. Spread it entirely on the dough. The dough texture should be soft and non-sticky. In case of lumpy texture, use flour to balance the dough softness.

Cover the dough with a damp muslin cloth and leave it to rise undisturbed for 15 minutes.  

Once it has risen, turn the dough and hit against the marble floor with your palms till all the air bubbles are out of the dough.

Roll out the dough with a rolling pin and lay it on a large pizza tray and fork press the dough randomly. 

Step 2:

Preheat oven to 250'C.

Heat oil in non-stick pan, toss chicken in green chilly sauce for 2 minutes.

Spread pizza sauce on dough, leaving 1/2 inch border. Sprinkle 1cup grated processed cheese; add red bell pepper, mushrooms and chicken.

Sprinkle salt and oregano. Sprinkle mozzarella cheese.

Bake about 30 minutes, until crust is crisp and topping is bubbly. 

Slice into 8 wedges. Serve immediately. 

Enjoy!

Yum.....

Cadbury fruit and nut cookies

Okay! Cadbury fruit and nut cookies, enough said! Needs no explanations! It's super delicious and super crispy. All time favourite of everyone. Make these cookies in 30 minutes! It's a hit!

You will need:

• 120g Cadbury fruit and nuts

• 70g butter 

• 30g brown sugar

• 30g castor sugar

• 1 egg yolk

• 1 tsp vanilla essence

• 150g all purpose flour

• 1/2 tsp baking powder 

• Pinch of salt

Baking Temperature- 180'C

Baking Time- 20 minutes

Step 1:

Beat the butter for 5 minutes until light and fluffy. Add sugars gradually, make sure sugar has blended well and beat till the mixture is not gritty. Add egg yolk and essence. Beat till the mixture is light and fluffy.

Note: sugar grains may break your cookies, beat well.

Step 2:

Chop Cadbury fruit and nut.

Mix all dry ingredients with chopped chocolate. (keep 50g for pressing on top) Add this to the butter mixture and mix till the mixture binds.

Step 3:

Roll out the mixture into small balls and press the remaining chopped chocolate on top of the cookies. Put on a greased tray.

Bake on 180'C for around 20 minutes.

Never insert a toothpick to check whether the cookies are baked or not. A cookie is baked when its base turns golden brown. 

Allow it to cool completely. As it cools, it becomes more crispy. 

Enjoy! 

Coconut Macroons

These are my favorites!! They are so light and delicious, nobody can have just one! Make these delicious macroons by following the easy steps. It's worth a try.

You will need, Ingredients:

• 2 egg whites

• 1/2 tsp vanilla essence

• 100g castor sugar

• 90g desiccated coconut

• 1 tsp corn flour 

Baking Temperature- 100'C

Baking Time- 35 to 40 minutes 

Step 1:

Beat egg whites with vanilla essence and castor sugar. Beat until the egg whites becomes stiff.

Image notes: stiff egg whites

Step 2:

Stir in desiccated coconut and corn flour.  Mix well and put the mixture in a large piping bag fitted with a large star nozzle.

Pipe out swirls onto a well greased and dusted tray with corn flour only.

Take care not to get the swirls too flat and allow enough room for spreading.

Bake on 100'C temperature for 35-45 minutes or bake until macroons becomes harder.

Once it's done, allow the tray to cool completely. Once it's cooled, use a dough cutter and carefully remove the macroons. 

Enjoy.

Yummy!!

Chicken and vegetable noodle soup

This soup is very delicious and healthy. Its simplicity makes it more appealing. Prepare in less than 20 minutes.

You will need, Ingredients:

• 200g Chicken shredded 

• 4-5 Mushrooms

• 1 medium Carrot julienned

• 1/2 medium sized Capsicum julienned

• 6-7 Spinach leaves shredded

• 2-3 cloves of Garlic crushed

• 1 whole red chilly 

• 1 tbsp Oil

• 4-5 cups chicken/ vegetable stock

• 1/2 packet Noodles

• 1-2 tsp ajinomoto 

• 1/4 tsp white pepper powder

• Salt to taste 

• 1 tbsp Vinegar

• 2 tbsp cornstarch ( optional)

Note: Deduct Chicken and chicken stock, if you like to make vegetarian soup.

Step 1:

Boil chicken in 5 cups of water. Shred chicken and keep the stock aside.

Clean and trim mushrooms. Deseed, remove stems and shred red chilly.

Semi boil noodles. Drain and keep it aside.

Step 2:

Heat oil in a wok, add crushed garlic and stir fry briefly. Add mushrooms, carrot, capsicum and stir fry for 2 minutes. Add shredded red chilly and chicken and immediately stir in stock.

Bring to a boil, add noodles and reduce heat. Simmer for 2 minutes. Stir occasionally.

Add ajinomoto, white pepper powder and salt. Stir in vinegar and shredded spinach leaves. 

Simmer for a minute and add cornstarch if you like thickness in soup. It tastes good in both, thin and thick form. 

Serve hot. Enjoy!

Dum Murgh

Dum Murgh is one of the most authentic dish of Indian cuisine. It's got the most easiest method to prepare. Its simplicity and rich flavors makes this dish irresistibly delicious. 

You will need, Ingredients:

• 800g Chicken

• 3 tbsp Ginger & Garlic paste

• 1 tsp Green chilly paste 

• 15-20 Almonds

• 2 medium sized Onions

• 4 tbsp + to fry Ghee/Oil

• 200g Yogurt 

• Salt to taste

• 2 Bay leaves

• 1 tbsp Coriander powder

• 1 tsp Cumin powder

• 1/4 tsp Green cardamon powder

• Pinch of Nutmeg powder

• 1/4 tsp Cinnamon powder

• 100 ml Fresh cream

Step 1:

Wash and drain chicken. Marinate chicken in yogurt, ginger-garlic and green chilly paste for 2-3 hours in a refrigerator.

Soak almonds in warm water for 10 minutes, peel and grind in a fine paste.

Slice onions and fry in sufficient oil till golden brown. Drain onto an absorbent paper. Cool and grind to a fine paste.

Step 2:

Heat 4 tbsp ghee/oil in a saucepan. Add bay leaves. Add the marinated chicken and cook till the gravy starts boiling. 

Add coriander powder and cumin powder. Mix onions paste and almonds paste dissolved in a half a cup of water. Stir well.

Cover the saucepan with a foil and a lid on top of foil. (Make sure it's covering well so that the steam does not escape) leave it for 15 minutes on a low flame.

Step 3:

Uncover the foil and lid. Sprinkle green cardamon powder, nutmeg powder and cinnamon powder. Stir in fresh cream and turn the heat off.

Serve hot with Basmati rice. Enjoy!

Lebanese Garlic Sauce

This is known as Toum, lebanese garlic sauce. You can use in rolls, Frankie, shawarma, seasoning in salad dressings and more! The most best and delicious garlic dip ever!

You will need, Ingredients:

• 3 heads of garlic, pealed
• 2 cups of vegetable oil
• 2 teaspoon lemon juice
• 1 teaspoon salt 

Step 1:

All ingredients should be at room temperature for a more reliable outcome. Also if you are using a large food processor make sure you use at least 3 heads of garlic.

Add the garlic and salt in the food processor and run for 5 minutes. Stop processor, scrap garlic down the sides, then run processor for another 2 minutes. 

Repeat process 3-4 times until garlic starts to turn pasty. It is very important to turn garlics into a paste. Don't add water, not even a drop.

Step 2:

Divide oil in three portions. Start adding the first portion of oil into the processor. Don't add oil all together, stop the processor and keep adding in little amount. After adding the first portion you will start seeing the garlic emulsify and turn into a paste already.

Stop the food processor, add 1 tsp of lemon juice. Run the processor for few minutes until the lemon juice is well combined.

Then go back to repeating the same process of adding the second portion of oil, running the processor for 5 minutes. 

Remember not to add the whole portion in one shot. Then add 1 teaspoon of lemon juice, and run the processor for 2 minutes again. Repeat the same process for third portion of oil. This process should take 15 minutes or more.

Note: If you see that the paste is turning liquid, it may be an indication that you’ve added either too much lemon juice, or oil, or you may have added them all together. In this case your options may be limited especially if the paste completely breaks. Sometimes adding a cube of ice in the food processor may help. Run the mixture with ice for 2 minutes.

Vegetable Pancakes

Make your breakfast delicious and healthy. Step towards a healthy start of the day for your family. These pancakes are surprisingly easy and mouthwatering. Prepare in 5 minutes. Just follow the simple steps.

You will need, Ingredients:

• 1 small capsicum, finely chopped

• 1 medium carrot, grated  

• 1/2 cup cabbage, finely sliced 

• 1/2 cup zucchini, grated

• 1/2 cup milk

• 1 egg (optional)

• 1/4 teaspoon pepper 

• 1/2 teaspoon salt 

• 1/2 teaspoon baking powder 

• 1/2 cup multigrain flour

• 2 green onions only, sliced

• Oil for shallow frying as required

Step 1:
In a mixing bowl, stir together the multi grain flour, baking powder, salt, and pepper.  In another bowl, grate carrots, zucchini, onions, and slice capsicum and cabbage. 

Take a another bowl, beat together the egg and milk, toss into the bowl of vegetables, and stir. Add this to the dry ingredients and stir until combined.

Step 2:
Using a large skillet, heat 1 tablespoon of oil over medium heat.  Spoon the batter by tablespoons into the pan, making a few pancakes at a time.  

Cook about 2 minutes on each side and golden brown.  Add the remaining oil to the pan as needed. 
Serve pancakes at once with garlic dip or other. Enjoy!

Quiche

Quiche is a savory pie. This pie is super delicious and sinfully scrumptious. Prepare in an hour, it's heavenly!

You will need, Ingredients:

For the pastry:

• 200g all purpose flour 

• 100g butter 

• 1 egg

• Cold water as required

For the filling:

• 150g chicken

• 2 tbsp oil

• 1 tsp garlic paste 

• 100g cheese grated

• 150ml milk

• 100ml fresh cream

• 50g green peas

• 50g corn kernels

• 1 large capsicum chopped 

• 1 large carrot grated

•  1/2 bunch spring onions

• 1/2 tsp black pepper

• Pinch of mixed herbs

• Salt to taste

Step 1: prepare the short crust pastry

Freeze butter till it hardens before proceeding for the pastry preparation. Short crust pastry is prepared by mixing butter and egg with flour. Preheat oven to 200'C.

Use a dough cutter to powder butter in flour. While making pastry, we are powdering frozen butter. Using a dough cutter in faster speed helps to get the powdery texture.

Make pastry in a cool environment. Stay away from the heat of gas and oven. 

Keep going on. Chop-chop sound gradually gets lower when you are faster.

Now use your fingers (make sure your hands are dry) to check the texture. Keep smoothing the flour and butter with light fingers. 

This process takes a little time, but it's worth to wait for what is about to come. There should be no butter lumps in the flour. If there are any, Keep using dough cutter. Don't forget the pie is deadly delicious because its made with perfection.

Alright, beat an egg and mix to the pastry flour. Knead patiently, add 2 tsp water. Don't add water in large quantity, this dough is not similar to the normal dough. Use very little water again if required.

Short crust pastry dough requires very less water. 

The Dough is ready! Cover your dough with a damp cloth and refrigerate for 20 minutes undisturbed.

Remove from refrigerator. Use a rolling pin and roll the dough in a round pie tray shape by 1/2 cm thickness. According to this recipe, pastry dough will be enough for a 9x9 inch round pie tray. If you have small pie trays, then divide your pastry dough.

Fork press the sides continuously till you reach the end. Again fork press randomly on the base for air to pass.

Bake in oven for 25 minutes. Meanwhile prepare the filling.

Step 2: 

Heat oil in a non stick pan, add garlic paste. Stir for 2 minutes, add chicken and sauté for 5 minutes. Add all vegetables, black pepper and mixed herbs. Add salt accordingly. Mix milk and fresh cream and to the sautéed vegetables. Turn the heat off. Stir well and add grated cheese. 

Remove Short crust pastry from the oven very carefully. Don't turn off the oven. 

Pie trays are very dangerous, especially the removable base trays. They are very DANGEROUS! Be careful, wear good quality oven gloves. 

 You will notice the sides have shrunken. All purpose flour dough shrinks after exposing to heat. The baked pastry will appear hard and crusty. You have reached beyond the halfway...kudos!

Step 3:

Transfer all the filling in the short crust pastry. Spread evenly. Pop in the oven again for 20 minutes.

Oh finally the oven alarm rings. Yes! Its done! But relax!!! Don't rush in excitement and touch the hot piping pie-tray. A year back I did the same thing and I have an everlasting scar on my wrist. It never fades, sigh!

Keep your oven door open for 10 minutes. Remove the pie tray very carefully. Leave it with its tray to cool down again for 10 minutes more.

Image notes: Pie tray is removed after it cools down!

Once the temperature is manageable, remove the tray. Cut the pie with a cutter.

Check this out! Yum!

Serve cutting all the pieces evenly! Enjoy!

Have a safe baking! Enjoy!

Strawberry Firni (Rice Pudding)

Firni (rice pudding) is widely popular in south Asian countries. It's the most delicious and decadent dessert ever made with rice. Strawberry flavor will probably give you the ultimate pleasure, you will just can't get enough! I bet!

You will need, Ingredients:

• 4 tbsp Basmati rice 

• 12-15 fresh/frozen Strawberries

• 6-8 pistachios

• 8-10 almonds 

• 5 cups milk

• 3/4 cup sugar

Method: 

Wash and soak rice in sufficient water for half an hour. Drain and grind soaked rice to a coarse paste. 

Grind strawberries without water into thick paste. Soak pistachios and almonds in hot water for 10 mins, Drain, peel and finely slice.

Heat milk and bring to a boil. Stir in rice paste and simmer for 3 to 4 minutes. Maintain low flames. Stir till the milk is well thickened.

Add sugar and keep simmering till all the sugar dissolves and mixes well.

Remove from the heat and add strawberry paste, mix well till you get nice strawberry pink color and smell. 

Pour the mixture in ceramic bowls or earthenware. Garnish with almonds and pistachios. If using fresh strawberries, garnish with slice of strawberries too.

Serve chilled. Enjoy!

Fresh corn soup

Use fresh corn kernels to make this delicious and delectable soup. Make it veg or in chicken, it tastes amazing in both types. 

Enjoy this season the fresh taste of corns in soup without using processed sweet corn cans.

You will need, Ingredients:

• 300g boneless chicken

• 3 cups chicken stock 

• 100g fresh corn kernels

• 3-4 cloves of garlic chopped 

• 1 tsp green chilly sauce

• 2 tbsp sugar 

• 1 tsp ground black pepper 

• 1 tsp ajinomoto 

• 1/2 tsp white vinegar

• 1 egg

• Salt to taste

• 1/2 cup cornstarch 

Method:

Boil chicken in 4 cups of water. Shred the chicken and keep the stock aside.

Heat chicken stock in a large saucepan. To make vegetarian soup, use vegetable stock.

Add fresh corns in the stock and bring it to a boil. Add chopped garlic and green chilly sauce. Keep simmering.

Add shredded chicken at this stage, for veg soup ignore this step. Add sugar, ajinomoto, black pepper and white vinegar. Add salt to taste. Maintain high heat. 

Beat an egg in a bowl and gradually add to the soup. Keep simmering.

In a bowl mix cornstarch with water. Add cornstarch in soup and simmer till it thickens.

Serve hot. Enjoy!

Chicken tikka with stuffed Aloo tikki

 This picture speaks for itself!! Super Delicious will be the best description for this Decadent appetizer. Prepare this eye feasting appetizer in few simple steps. It's mouthwatering, isn't?

You will need, Ingredients:

For the Chicken tikka:

• 500g boneless cubed Chicken
• 50g thick yogurt
• 2 tbsp ghee/butter
• 2 tbsp ginger garlic paste
• 1 tbsp ground red pepper
• 1 tsp ground coriander
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp ground garam masala
• Salt to taste
• 1 lemon juice
• Pinch of red color
• 1 large Green Capsicum, halved, deseeded, cut into 2 cm pieces
• 1 large Red Capsicum, halved, deseeded, cut into 2 cm pieces

For the Aloo tikki:

• 1 cup boiled pototoes
• 1 tsp ground black pepper
• 1 tsp oregano
• Salt to taste
• 50g boiled corn kernels
• 50g grated cheese 
• 2 tbsp cornstarch
• Oil to shallow fry

Step 1:

Preheat oven to 200'C. Wash and drain chicken. Mix all the ingredients (except capsicums and carrot) in the chicken and marinate for 3 to 4 hrs at least.

For the stuffed Aloo tikki, mash boiled potatoes and mix black pepper, oregano and salt. Divide mash potatoes in 8 small portions. Mix corns with grated cheese and stuff small portions in each mash potatoes. Make sure to stuff cheese and corns in the center of the tikki.


Step 2:

Thread the green and red capsicums and chicken alternatively onto skewers. Pop the skewers in oven for 35 minutes.

Heat oil in a non stick pan, dip aloo tikki in cornstarch and shallow fry each. Drain on absorbent paper.


Step 3:

Once the Chicken skewers are ready, thread aloo tikki on top of each skewer. Serve hot with mint chutney.

Enjoy!

Crispy Cheese Biscuits

Crispy Cheese biscuits are super delicious!! After all who hates Cheese? It's got the most irresistible savory and crispy taste. This is worth an attempt. I am recommending to whoever is uncertain with their baking skills, this recipe will not disappoint to any non-bakers.


You will need, Indgredients:

• 120g All purpose flour
• 75g Butter
• 80g Processed cheese grated
• 3 tbsp Fresh cream
• 1/2 tsp Salt
• 1/2 tsp Chilly powder
• 1/8 tsp Mustard Powder
• 1/2 tsp Baking powder
• 5g Poppy seeds

Step 1:

In a large bowl, cream butter with a wooden spoon until it's light and fluffy. Add grated cheese gradually and keep creaming cheese and butter till cheese has merged well with the butter.

Sieve flour and mix it with chilly powder, mustard powder, baking powder and salt.



Step 2:

Add fresh cream to the creamed mixture of cheese and butter. Fold flour with a spatula in cheese and cream mixture.  

Knead lightly to form a smooth dough.

Wrap in a greaseproof paper and refrigerate for 15 minutes.

Note: Water is sprinkled on the dough to retain the moisture in the dough. Remember I said Sprinkling of water, not pouring. Be careful.



Step 3:

With a rolling pin, roll out the dough to 1/4 inch thickness and give shapes using a dough or cookie cutter. A simple square shape will also do a good job.

Place it on a lightly greased baking tray. Be little neat at this stage, use a dough cutter to lift the biscuits while placing on a tray.

Note: While rolling the dough, make sure you are giving the thin texture as the biscuits will rise. Also go for egg wash for very crispy texture.

Brush with egg or milk wash. Sprinkle poppy seeds and bake for 35-40 minutes at 120'C.

Note: Don't use melted butter to brush on the biscuits, there's already cheese in the dough. Sprinkling of garlic instead of poppy seeds will also give great flavor.

Cool on a wire rack. 

Enjoy!

Pineapple Sweet rice (Zarda)

Pineapple Sweet Rice is a traditional dish of India and Pakistan. There are many variations of this recipe. Pineapple flavor is widely popular among Muslims. 

It's a very delicious Dessert and it's really very easy to make. Prepare this mouthwatering dessert on important occasions.

You will need: Ingredients:

• 1 bowl Basmati rice

• Saffron artificial color

• 2 tbsp Ghee/oil

• 1 bowl sugar

• 2 cardamons  

• 2 bay leaves

• 1/2 tsp Pineapple essence

• Small Pineapple pcs

• Mawa/ khoya/ reduced dry milk (optional)

• Few strands of saffron 

• Dry fruits for garnish 

Note - The amount of rice should be equivalent to the amount of sugar. 

Method:

First prepare the rice by boiling with bright saffron color, also use some lemon color too for a beautiful color as desired. Semi cook and drain the rice.

Heat 2 tbsp ghee/oil, add cardamons and bay leaves. Heat for 1 minute and quickly add 1/2 cup of water in the heated oil/ghee (be very careful, cover quickly with a lid as it will splutter). Turn the heat off.

Add all the sugar, again turn the heat on and wait for it to melt completely. Add pineapple essence at this stage. Mix semi cooked rice in the melted sugar (add 2-3 drops of lemon to keep each rice grains from not sticking with each other, it's a secret tip). 

Note: Maintain medium flames. Don't keep stirring the rice too much, no one likes messed up rice.

Meanwhile place pineapple pcs, quantity as desired, on the top of the rice and cover the rice with a lid. 

(Why not mixing the pineapple pcs in the rice with a large mixing spoon? When rice is been cooked, avoid stirring as it breaks the grains and gives a messy look) Pineapple pcs will be cooked with the steam of rice, which will be enough to give great flavor.

If using Mawa/ Khoya/ reduced dry milk, then add on top of the rice before covering with a lid. It's an optional step.

Once its cooked, garnish it with saffron strands and dry fruits as desired.

Enjoy!

Bournvita Cupcakes

Wait! Did I just said Bournvita cupcakes? Yes!!! You have all the ingredients at home! No need to worry...Surprise and impress your family and friends with delicious chocolate cupcakes at home! Follow the exact recipe and get the delicious results.

So when I say follow the exact recipe, it implies that you have to be very accurate. I don't really take risks with baking. Perfect measurement= perfect results.

Note: Avoid exposing Bournvita in open air for no lumps. Lumps are strictly prohibited in this recipe. 

You will need, Ingredients:

For the cupcakes:

• 175g softened butter

• 80g castor sugar

• 3 eggs

• 1 tsp vanilla extracts

• 125g all purpose flour

• 1 tsp baking powder

• 1 cup Bournvita 

• 2-3 tbsp milk 

Note: For the cupcakes- Do not use normal whole grain sugar, if you don't have castor sugar then grind the sugar for 1 minute in a mixer grinder. Also make sure your eggs are at room temperature.

For the icing:

• 125g unsalted butter

• 250g icing sugar

• 1 cup Bournvita 

• 2 tbsp milk

Note: For the icing: If you don't have icing sugar then grind the sugar till it reaches flour consistency. Make sure for no lumps. Store in Air tight container.

Step 1:

Preheat oven to 200'C. In a large bowl beat butter for 5 minutes till its light and fluffy. Keep beating and add castor sugar gradually till it blends well with the butter. Add eggs one by one and beat for 10 mins. Add vanilla extracts.

Note: Use an Electric beater for best results. Hand beating is way stressful.

I have met many people complaining me about failing in baking. After all the analysis, I surprisingly found a mini error. About Beater and Blender. Yes those who are aware, please skip this section and move forward. So Beaters helps to get thick consistency, whereas, Blenders breaks the consistency. A pictorial difference will be helpful.

Image notes: Electric Egg Beater

Image notes: Electric hand blender

You will thank me for solving this problem. Baking is afterall about using the correct tools. Also those who prefer hand beaters go for this one. I found this image online, thank you whoever.

Image notes: hand egg beater

This type of beater is also accepted.

Step 2:

Mix flour with baking powder. Fold dry content in egg mixture. Folding is technique where you use a spatula to mix the content till no lumps appears.

In a microwave bowl, add Bournvita and milk. Mix well till all the lumps are gone. Heat in microwave for 1 minute. Bring it to room temperature by stirring with a spoon. Mix Bournvita content in the batter. Fold till it has blended well. Your batter should reach the dropping consistency. Check by lifting some batter on spatula and if it falls then its fine, if it doesn't then add 1 tsp milk more.

Line the cupcakes tray with the cupcake papers. Fill half the cups of the tray with the batter (It will rise). Pop in the oven for 35 minutes or until its baked. Check with the toothpick, if it comes out clean then it's baked completely.

Once its done, cool on a wire rack.

Step 3:

In a large bowl beat butter till its fluffy. Add icing sugar gradually and beat for 10 minutes. Then add Bournvita and beat on a full speed. The colour might change, don't worry. Add milk and you will regain your chocolatey colour. Beat for more 5 mins or till the texture is not grainy. Icing should be thick enough to form a swirl.

Transfer the icing in a piping tube with a big star nozzle. Make beautiful swirls as desired. I used mini toothpick umbrellas to decorate, be as creative as you can. Goodluck.

Enjoy! 

White Chicken curry

This dish is one of my favorites, it's a perfect main course if you are looking for something quick and easy to prepare. It's very light, well balanced and delicious in taste. Anyone can easily prepare this dish within few minutes. I prefer serving this curry with matar pulao, (rice cooked with green peas), boiled rice or naan. 

You will need, ingredients:

• 500g chicken (I used boneless breast and thighs, all fat removed)

• 1/4 cup ghee/oil

• 1 teaspoon cumin seed

• 1/2 teaspoon peppercorn

• 2 tablespoons ginger-garlic paste

• 1 1/2 teaspoons salt

• 1 tablespoon poppy seed

• 1 tsp fennel seeds powder 

• 1/2 cup cashews, soaked, drained and ground to a paste

• 1 teaspoon vinegar

• 1 teaspoon sugar

• 1/2 cup coriander leaves finely chopped

• 2 tablespoons cornstarch

• 1 cup milk 

Step 1:

Place the chicken in a saucepan with 2 cups of water. Bring to a boil and then simmer till cooked through (about 10 minutes).

When cool, remove the chicken pieces, reserve the chicken stock and mix inside 3/4 cup milk. Make it 2 cups of quantity at least, in case add some water if required.

Step 2:

Heat the ghee/oil in a heavy based pan on medium heat and add the cumin seeds, poppy seeds and peppercorns, taking care not to burn. When they splutter, add the ginger and garlic, and sauté till a little darker in color.

Add the salt, fennel seeds powder and ground cashew paste and stir well to mix. Add to this the chicken, the stock and milk mixture and bring to a boil.

Mix the remaining milk with cornstarch and add this to chicken curry, bring to a boil again, then simmer for 2 minutes.

Add the vinegar, sugar and half the coriander leaves, mix and serve hot. Garnish with the rest of the coriander leaves. Serve with basmati rice or matar pulao.

Enjoy!