Showing posts from March 26, 2013




Boneless chicken cut into small cubes-500 gms
Ginger-garlic paste-2 tsp
Chopped green chili-1 tbsp
All purpose flour-1 tbsp
Corn starch-1 tbsp
Soya sauce-1 tbsp
Chili sauce-1 tbsp
Ajinomoto-a pinch
Vinegar-1/2 tsp
Salt to taste
Oil for deep frying


Chopped garlic-2 tbsp
Chopped ginger-1 tbsp
Sliced Onion-1 large
Sliced Green bell pepper-1/2
Green chilies-6(cut vertically)
Tomato ketchup(hot&sweet)-1/2 tsp
Black pepper powder-1/2 tbsp
Corn starch-2 tsp
Chili sauce-1 tbsp
Ajinomoto-1/4 tsp
Soya sauce-1 tbsp
Vinegar-1/2 tsp
Salt to taste
Oil-2 tbsp
Chopped Spring onions-2 tbsp(for garnishing)


1-Mix all ingredients of marinade except flour,cornstarch and egg and marinate the chicken properly,refrigerator for 1-2 hours
2-In a pan heat enough oil,then mix beaten egg,flour and cornstarch in marinade chicken and deep fry the marinated chicken pieces
till they are light golden brown and crispy,Remove from heat and keep it aside and also…



Mascarpone cheese-8 ounce
Ladyfinger cookies-2 packs
Unsweetened Cocoa Powder-2 tbsp
Vanilla Extract-1 tsp
Strong coffee-1 cup
Hot Water-2 cups
sugar-2 tbsp(coffee)+1/2 cup(whipped cream)+2 tbsp(egg yolks)
Egg-4(separate yolks from whites)
Pinch of salt


1-In a bowl mix hot water,coffee and 2 tbsp sugar and keep aside.
2-In a large bowl whisk egg yolks and sugar until a creamy light mixture.
3-Then add mascarpone cheese to the sugar-egg mixture and continue to mix well.
4-In a separate bowl mix egg whites,vanilla extract,a pinch of salt and 1/2 cup sugar and whipped until they begin to get stiff(fluffy consistency).
5-Fold Whipped Cream into cream cheese/egg mixture until well incorporated.
6-Dip each lady finger cookies one by one lay them flat into a 9 inch square pan
making sure do not soak the cookies,as you want to make sure they maintain their firmness.
7-Once the first layer of cookies has been laid out,spread a layer of the mascarpone cream on top,and du…