Vannilla Fruit Cake

Ingredients: Plain flour one & quater cups, sugar(fine dust) one & a half cup, butter (unsalted) one cup, three eggs, two tbsps pure vannilla extract, one tsp baking powder, cinnamon powder one tsp, raisins, cashews, almonds, cherries, and other dry fruits of your choice to make it extra rich, 100ml matured black Rum.

Method: Before starting the process, soak the dry fruits in the rum overnight. First beat the eggs till fluffy and foamy. See that it becomes half the bowl in which it is whisked. Then add to it flour, sugar, vannilla extract, cinnamon powder, melted butter and mix on low speed of the mixer till all ingredients are mixed but see that the bubbles of the egg do not burst (mix everything for 30secs preferrably). Then scrape off the sides of the mixing bowl and add baking powder and again mix the whole thing for 30 secs. Grease the bowl in which the cake will be baked and pour the whole mixture into it. Put the fruits soaked in rum on the top and put it into the 180 degrees preheated oven and bake for 35-40 mins at 180 degrees. Bring out the cake and put a skewer into it to see whether the cake is fully baked. If the batter sticks to the skewer then put it back to the oven for some more time otherwise bring it out fully and let it cool to be served.

Chicken Malaikari

Ingredients: 400gms Chicken leg-piece, Yoghurt 200gms, 4 large onions, Ginger paste 1.5 Tbsp, Garlic 10-12 small cloves, Cashew and poppy seed paste- 3 Tbsps, Green chillies 4-5.Thick coconut milk 1/2 bowl, Red chili powder- 1Tbsp, Turmaric -1.5 tea spoon, Ghee- 3 Tbsps, Garam masala powder- 2 Tbsps, Oil, Salt and Sugar.

Method: Wash the chicken and marinate with Yoghurt, Red Chilli powder, 2 onion paste,Ginger-garlic paste, 2 Tbsps of oil and Turmaric. Keep it for at least 2 hours. Chop the other 2 Onions. In a cooking vessel, put 4-5 Tbsps of Oil and put 1.5 tsp of sugar. When the sugar caramalises put the cohopped onions into it and fry till it turns golden brown in color. Put the whole meat with the marinade into this and cook on high heat till the gravy is a bit thick. Then add salt and keep on cooking on low flame. When the meat is soft, add the coconut milk and the Cashew,poppy seed paste, green chillies slit through middle. Keep on stirring till the gravy thickens. Add ghee and turn-off the flame. Sprinkle garam masala powder from top. Serve hot with fine steamed rice/parathas/Chappattis.