Basic Information

• Prep Time: Under 15 min
• Cook Time: Under 30 min
• Serves: 4 people

Ingredients

1. 1/2 cup Vermicelli, see Tips
2. 2-1/2 cups warmed Milk, or as needed. see Tips
3. 1/2 cup Sweetened Condensed Milk, see Tips
4. 2-3 tbsp of mixed Dried Fruits and Nuts, see Tips
5. 1/4 tsp Cardamom Powder
6. 1 tbsp Ghee
7. Pinch of Saffron

Tips'

1.Vermicelli: You can make it even more simpler for you by buying roasted vermicelli that's easily available in all Indian Stores. In that case you don't need to roast it separately.
2.Milk: Although you can use low fat milk for this, Whole milk is recommended. The amount of milk depend on the creaminess and consistency preferred by you and your family. You can increase/decrease the amount according to your needs.
3. Condensed Milk: If you think you need more sweetening, add a little more condensed milk and cook for few additional minutes.
4. Dried Fruits and Nuts: I used about a tbsp each of Cashews and Pistachios and about 10 Raisins.

Method

1 Heat Ghee in a non stick or heavy bottomed pan. Add the nuts and when slightly browned, add the raisins. When the raisins puff up, remove and set aside.
 2 In the same pan (in the remaining ghee), roast the vermicelli
 3 until it turns golden brown.

4 To it, add the warmed milk along with the some of the nuts (keep the rest for garnish). I like to cook the nuts along with it, but you can add all of  it towards the end of the cooking.

5 Close the lid and cook for 6-8 minutes,

6or until the vermicelli is cooked.

7 Now add the condensed milk, cardamom and saffron to the mixture and cook  for another few minutes
 8 until the mixture thickens slightly.
 You can now serve this as it is or refrigerate it and serve it chilled. I personally lobe it chilled. Garnish it with the remaining nuts. Enjoy :)

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Easy Butter Chicken Recipe:

Chicken and Marinade Ingredients

• 800g skinless, boneless chicken cut into 3cm pieces. You can use thighs if like as some people think this has more flavour
• 2 peeled garlic cloves finely crushed
• 2cm peeled ginger finely grated
• ½ tsp salt
• ½ – 1 tsp hot chilli powder

• 
  Sauce Ingredients
  
• 1½ tsp lemon juice
• 75ml natural yoghurt
• ½ tsp garam masala
• ½ tsp ground turmeric
• 1 tsp ground cumin
• 1-2 tbsp vegetable oil

• 1½ tbsp ghee or if you can’t get ghee, use melted unsalted butter
• 2 peeled garlic cloves finely crushed / chopped
• 2cm stick peeled ginger finely chopped
• Seeds from 1 cardamom pod lightly crushed
• 2 cloves
• 1 tsp ground coriander
• 1 -2 tsp garam masala
• 1 tsp ground turmeric
• 1 – 3 tsp hot chilli powder(careful!)
• 275ml tomato purée or 440gm chopped blitzed until smooth
• 1 tbsp lemon juice
• 40g unsalted butter
• 100ml double cream or creme fresh
• 1 tbsp chopped coriander for garnish

Butter Chicken Recipe – Chicken Preparation

1. From the Chicken Ingredients, add the cubed chicken, garlic, ginger, chilli, salt and lemon juice into a large bowl. Make sure the chicken is well coated, cover the bowl and leave to marinate in the fridge for at least 1 hour.
2. Now mix the garam masala, tumeric, cumin and yohurt and add to the chicken, again making sure that the chicken is well coated with the mixture. Cover and marinate for at least another 2-3 hours in the fridge although overnight is preferable.
3. When you’ve finished marinating the chicken, preheat the oven to 180C and after placing the chicken pieces on a grill rack, bake them for 8-10 mins.
4. Now remove the chicken from the oven and brush with a little oil and turn then over.
5. Put back into the over and bake for another 10-12 mins or until the the chicken is just cooked through.

Butter Chicken Recipe – Sauce Preparation

1. Heat the ghee/butter in a large frying pan and once it’s hot, add the crushed garlic and ginger and fry for 1-2 minutes only
2. Now add the chilli powder, cardamom, garam masala, cloves, coriander and turmeric and stir well frying for another 1-2 minutes
3. Then stir in the tomato puree with the lemon juice and cook for a further 1-2 minutes.
4. Add the already cooked chicken pieces and the butter and stir gently until the butter has melted and the sauce becomes smooth.
5. Add more seasoning if neccesary and when ready serve and garnish with chopped corriander

Preparation time: 30mins, but don’t forget about all the marinating!

Cooking time: 30 minute(s)

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Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...



Ingredients
1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp
oil

Dry roast the ingredients under garam masala and make a fine powder.Clean and cut chicken and marinate with all the ingredients listed under section one for about an hour. Cook this marinated chicken with half a cup of water till done. Heat oil in a pan and shallow fry the chicken pieces till it is crispy in the outer and set aside. (You can also follow the deep fry method. Fry the marinated chicken in medium flame till crispy)

Heat oil in a pan and saute ginger and garlic till there is a nice aroma followed by onions, green chilly and curry leaves till the onions become golden brown. Add in turmeric powder, coriander powder and pepper powder and garam masala and fry for a minute. Now add the  fried chicken and roast for two to three till it is completely dry and the masala gets well coated over the chicken. Serve with rice, appam or chapati.

Try this...
Hope you will all enjoy..

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Kozhikode Chicken Biriyani

Ingredients 

• For marinade of Chicken Biryani:
• Chicken - 1/2 kg
• Yogurt/Curd - 1/2 cup
• Corianderleaves
  Cilantro / Coriander Leaves (English) / Kothamalli Ilai / Malli Ilai (tamil) / Kothamalli Ila / Malli Ila (malayalam) / Kothimeera / Kothamalli Kooraku (telugu) / Kottambari Soppu (kannada) / Hara Dhania Ke Patte / Dhania Patha (hindi) / Dhonay Patha (Bengali) / Kothmir / Dhana (Gujarati) / Kottambari Pallo (Konkani) / Kothimbir (Marathi) / Dhania Patra (Oriya) / Hara Dhania (Punjabi) / 
  .
  for more details, click the name of the ingredient
   - 25 gm
• Mintleaves
  Mint Leaves (English) / Pudhinaa (tamil) / Pudhinaa (malayalam) / Pudhina Koora (telugu) / Pudina Sopu / Chetni Maragu (kannada) / Pudina (hindi) / Poodina Patha (Bengali) / Fudino / Phodina (Gujarati) / Pudina / Vodthalaun (Konkani) / Pudina (Marathi) / Podana Patra (Oriya) / Hara Pudina (Punjabi) / Pudyanu (Kashmiri) / Pudina (Urudu) / 
  
  for more details, click the name of the ingredient
   (Pudhina) - 25 gm
• Curryleaves
  Curry Leaves (English) / Kariveppilai / Karivempu (tamil) / Kariveppila (malayalam) / Karivepaku / Karepaku (telugu) / Karibevu / Baisoppu / Karibevina Soppu (kannada) / Kadi Patta / Kathnim / Mitha Neem / Curry Patta / Gandhela / Bareanga (hindi) / Curry Patta / Barsanga / Kariphulli (Bengali) / Mitho Limdo / Meetho Limbado / Goranimb / Kadhilimbdo (Gujarati) / Karbapathi / Beva Palo (Konkani) / Kadhi Patta / Karhinimb / Poospala / Gandla / Jhirang / Pandheri Kunthi (Marathi) / Bhrusanga Patra / Barsan / Basango / Bhuraunga (Oriya) / Kadipatti / Curry Patta (Punjabi) / Bevudirae (Tulu) / 
  
  for more details, click the name of the ingredient
   - 10 gm
• Cuminseeds
  Cumin Seeds (English) / Seerakam / Jeerakam (tamil) / Jeerakam (malayalam) / Jeelakara / Jidakara / Jikaka (telugu) / Jeerige (kannada) / Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu (hindi) / Jeera / Zeera / Safed Jira (Bengali) / Jeeru / Jiru / Safed Jiraun (Gujarati) / Jeerey / Jeren (Konkani) / Jeera / Jeregire (Marathi) / Jira / Jeera (Oriya) / Jira (Punjabi) / Zyur (Kashmiri) / 
  
  for more details, click the name of the ingredient
   (Jeerakam) - 1/2 tsp
• Coriander seed powder - 1 tsp
• Aniseed
  Aniseed (English) / Shombu (tamil) / Shombu (malayalam) / Kuppi Soptu (telugu) / Sompu (kannada) / Valaiti Saunf / Aawonf (hindi) / Muhuri / Mitha Jira (Bengali) / Anisi / Sowa (Gujarati) / Badishaep (Marathi) / Sop (Oriya) / Valaiti Sounf (Punjabi) / 
  
  for more details, click the name of the ingredient
   (Perinjeerakam) powder - 1/2 tsp
• Greenchillies
  Green Chillies (English) / Pachchii Milagai (tamil) / Pachamulagu (malayalam) / Patchimirapa / Pachchi Mirapakayalu (telugu) / Hasi Menasinakai (kannada) / Hara Mircha / Hari Mirch (hindi) / Kancha Lanka / Maricha (Bengali) / Marcha (Gujarati) / Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang (Konkani) / Pachchai Milagai (Marathi) / Lila Marcha (Oriya) / Mirchan (Punjabi) / 
  
  for more details, click the name of the ingredient
   (chopped) - 25 gm
• Garlic
  Garlic (English) / Poondu / Vellaipoondu (tamil) / Veluthulli / Vellulli (malayalam) / Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu (telugu) / Bellulli (kannada) / Lehsan / Lasun (hindi) / Rasoon / Rashun (Bengali) / Lasan (Gujarati) / Lahsun / Losan (Konkani) / Lasun /  Lusson (Marathi) / Rasuna (Oriya) / Lassan / Lahsun (Punjabi) / Bollulli (Tulu) / Ruhan (Kashmiri) / Lassun / Leshun (Urudu) / 
  
  for more details, click the name of the ingredient
   - 20 gm
• Ginger
  Ginger (English) / Inji (tamil) / Inchi (malayalam) / Allam / Allamu / Sonthi (telugu) / Shunti / Alla / Ashi Shunti / Ardraka (kannada) / Adrak / Adu / Soonth (hindi) / Ada (Bengali) / Aadu / Soonth (Gujarati) / Alley (Konkani) / Aale (Marathi) / Ada (Oriya) / Adrak (Punjabi) / Soonthi (Tulu) / Adrak / Adhrak (Urudu) / 
  
  for more details, click the name of the ingredient
   (chopped) - 2 tsp
• Turmericpowder
  Turmeric Powder (English) / Manjalpodi (tamil) / Manjalpodi (malayalam) / Pasupu (telugu) / Arashina / Harasina Pudi (kannada) / Haldi / Hardhar (hindi) / Halood (Bengali) / Hardhar / Haldi (Gujarati) / Haladpito (Konkani) / Halad / Halede (Marathi) / Haladi Gunda (Oriya) / Haldar / Haldi (Punjabi) / Lader (Kashmiri) / Haladi (Urudu) / 
  
  for more details, click the name of the ingredient
   - 1/2 tsp
• Lime juice - 1 tsp
• Poppyseeds
  Poppy Seeds (English) / Kasakassa (tamil) / Kaskas / Kashakasha (malayalam) / Gasagasaalu / Kasakasa (telugu) / Gasagase Beeja / Kasa Kase (kannada) / Post Dana / Khuskhus /  Kashash (hindi) / Posto /  Kashash / Afing (Bengali) / Khaskhas / Khuskhush / Aphim (Gujarati) / Khus-Khus / Koskoso (Konkani) / Khaskhas / Khus Khus (Marathi) / Posta / Aphima (Oriya) / Khus Khus / Khas / Post (Punjabi) / Gasa-Gase (Tulu) / Kashkash Sufaid (Urudu) / 
  
  for more details, click the name of the ingredient
   (Khashakhasha) paste - 1 tsp
• For rice:
• Clarified butter - 1 tbsp
• Cinnamon(Karugapatta) - 5 - 6 pieces
• Bay leaf(Vazhana/karuga ela) - 1 no
• Cardamom
  Cardamom (English) / Elakkai (tamil) / Elakkaya / Elakka (malayalam) / Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu (telugu) / Yalakki / Yelachi (kannada) / Choti Elaichi (hindi) / Elach / Garate (Bengali) / Elcho / Elaychi (Gujarati) / Kalo Elu / Yelo (Konkani) / Eachi / Masala Welchi / Veldoda / Velchi (Marathi) / Aleicha / Gujuratie / Alaichi (Oriya) / Elaichi (Punjabi) / Elakkai (Tulu) / Aa / Lbuduaa (Kashmiri) / Ilaychi / Elaisi (Urudu) /
  
  for more details, click the name of the ingredient
   (Elakka) seeds - 4 - 5 nos

• Curryleaves
  Curry Leaves (English) / Kariveppilai / Karivempu (tamil) / Kariveppila (malayalam) / Karivepaku / Karepaku (telugu) / Karibevu / Baisoppu / Karibevina Soppu (kannada) / Kadi Patta / Kathnim / Mitha Neem / Curry Patta / Gandhela / Bareanga (hindi) / Curry Patta / Barsanga / Kariphulli (Bengali) / Mitho Limdo / Meetho Limbado / Goranimb / Kadhilimbdo (Gujarati) / Karbapathi / Beva Palo (Konkani) / Kadhi Patta / Karhinimb / Poospala / Gandla / Jhirang / Pandheri Kunthi (Marathi) / Bhrusanga Patra / Barsan / Basango / Bhuraunga (Oriya) / Kadipatti / Curry Patta (Punjabi) / Bevudirae (Tulu) / 
  
  for more details, click the name of the ingredient
   - 4 - 5 nos
• Cloves
  Cloves (English) / Grambu / Lavangam / Kiraambu (tamil) / Karayaamboovu / Grambu (malayalam) / Lavangam / Lavangalu (telugu) / Lavanga / Lavangapattai (kannada) / Lavang / Laung (hindi) / Labango /  Lawang (Bengali) / Laving /  Lavang (Gujarati) / Grambu / Lovang / Longan (Konkani) / Luvanga / Laung (Marathi) / Labanga (Oriya) / Long / Lavang / Laung (Punjabi) / Ruang (Kashmiri) / Laung (Urudu) / 
  
  for more details, click the name of the ingredient
   (Grambu) - 4 - 5 nos
• Onion
  Onion (English) / Vaengayam (tamil) / Savala (malayalam) / Nirulli / Ullipayalu / Yerra Gaddalu (telugu) / Ulligadde / Erulli / Neeruli (kannada) / Pyaz / Dungri / Kanda (hindi) / Pyajj / Piyaz (Bengali) / Dungri / Kanda (Gujarati) / Sawalo / Piyavu (Konkani) / Kandaa (Marathi) / Piaja (Oriya) / Pyaz (Punjabi) / 
  
  for more details, click the name of the ingredient
   (chopped) - 1 no
• Broken rice - 250 gm
• Water - 1/2 litre
• Salt
  Salt (English) / Uppu (tamil) / Uppu (malayalam) / Uppu (telugu) / Uppu (kannada) / Namak (hindi) / Laban / Noone (Bengali) / Meethu (Gujarati) / Meet (Konkani) / Mith (Marathi) / 
  
  for more details, click the name of the ingredient
   - As reqd
• For Biryani masala:
• Clarified butter - 2 tbsp
• Cinnamon(Karugapatta) - 5-6 pieces
• Bay leaf(Vazhana/Karuga ela) - 1 no
• Cloves
  Cloves (English) / Grambu / Lavangam / Kiraambu (tamil) / Karayaamboovu / Grambu (malayalam) / Lavangam / Lavangalu (telugu) / Lavanga / Lavangapattai (kannada) / Lavang / Laung (hindi) / Labango /  Lawang (Bengali) / Laving /  Lavang (Gujarati) / Grambu / Lovang / Longan (Konkani) / Luvanga / Laung (Marathi) / Labanga (Oriya) / Long / Lavang / Laung (Punjabi) / Ruang (Kashmiri) / Laung (Urudu) / 
  
  for more details, click the name of the ingredient
   (Grambu) - 4 -5 nos
• Cardamom
  Cardamom (English) / Elakkai (tamil) / Elakkaya / Elakka (malayalam) / Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu (telugu) / Yalakki / Yelachi (kannada) / Choti Elaichi (hindi) / Elach / Garate (Bengali) / Elcho / Elaychi (Gujarati) / Kalo Elu / Yelo (Konkani) / Eachi / Masala Welchi / Veldoda / Velchi (Marathi) / Aleicha / Gujuratie / Alaichi (Oriya) / Elaichi (Punjabi) / Elakkai (Tulu) / Aa / Lbuduaa (Kashmiri) / Ilaychi / Elaisi (Urudu) /
  
  for more details, click the name of the ingredient
   (Elakka)seeds - 4 -5 nos
• Nutmeg
  Nutmeg (English) / Jaadhikai (tamil) / Jathikka (malayalam) / Jaikaaya / Jajikayi (telugu) / Jaika / Jajikai / Jeerake (kannada) / Jaiphal (hindi) / Jaiphal (Bengali) / Jayiphal (Gujarati) / Jaiphal (Konkani) / Jayphal (Marathi) / Jaiphala (Oriya) / Jaiphal (Punjabi) / Zaaphal (Kashmiri) / Jaiphal (Urudu) / 
  
  for more details, click the name of the ingredient
   (Jathikka) - 1 no
• Onions - 100 gm
• Tomato
  Tomato (English) / Takkali (tamil) / Takkali (malayalam) / Tametokai / Ramamulaga (Pandu/Kaya) (telugu) / Tomaato Hannu (kannada) / Tameta (hindi) / Toamaatar (Bengali) / Tameta (Gujarati) / Tomato (Konkani) / Tamoto (Marathi) / Bilati Baigana (Oriya) / Tamatar (Punjabi) / Ruwangum (Kashmiri) / 
  
  for more details, click the name of the ingredient
   (medium) - 1 no
• (cut into 4 pieces)
• For garnishing:
• Boiled egg - 1 no
• Cashews & Raisins(Onakka munthiri) - roasted in ghee

Directions
• 1)Mix together yogurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seed powder, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for 1/2 an hour.

• 2)Heat clarified butter or ghee in a pan.
• 3)Add cinnamon, bay leaf, cardamom seeds, curry leaves and cloves.
• 4)Add onions and saute, till they turn translucent.
• 5)Add washed and cleaned rice. Add enough salt.
• 6)Cook, till rice turns translucent.
• 7)Add water and allow it to boil.
• 8)When the water comes to a boil, lower the flame and cover the pan.
• 9)Cook on low flame for at least 15 minutes, after which the rice would be done.
• 10)Heat clarified butter or ghee in a pan.
• 11)Add cinnamon, bay leaf, cardamom seeds, nutmeg and cloves.
• 12)Add onions and sautT, till brown.
• 13)Add tomatoes and saute`.
• 14)Add marinated chicken.
• 15)Cover the pan and cook for at least 5 minutes on a medium flame.
• 16)Remove the cover and cook on low flame for another 10 minutes to allow gravy to thicken.
• 17)Layer the serving bowl with alternating layers of rice and the chicken masala.
• 18)Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.
• :- Malabar Chicken Biryani is ready.
• :- Enjoy the chicken biryani.
• :- Serve chicken biryani with raita and papad.

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Apple Pie Dessert 

Ingredients

• "Crust 
• 1 box (15 oz) refrigerated pie crusts, softened as directed on box 
• Filling 
• 6 cups thinly sliced peeled apples (6 medium)* 
• 3/4 cup sugar 
• 2 tablespoons all-purpose flour 
• 3/4 teaspoon ground cinnamon 
• 1/4 teaspoon salt 
• 1/8 teaspoon ground nutmeg 
• 1 tablespoon lemon juice "

Directions

1. Heat oven to 425 degrees. Roll one refrigerated pie crust into a 9 inch glass pie plate.
2. Mix 6 cups of thinly sliced apples, preferably a firm variety like Granny Smith, ¾ cup of sugar, 2 tablespoons of flour, a tablespoon of lemon juice, ¾ teaspoon of cinnamon, 1/8 teaspoon of nutmeg, and ¼ of a teaspoon of salt. Pour entire mixture into the pie shell.
3. Take the second pie crust and roll it right on top of the apples. There should be a little bit of the pie crust hanging over the pie plate. Tuck the edges under for a thick crust.
4. To finish the crust with a scalloped edge, place your index finger and thumb on a section of the outside edge of the pie crust. With your index finger on the other hand press into that section from the inside of the pie crust to make a scalloped edge all the way around.
5. Cut four to six slits in the top of the pie for ventilation. This lets the moisture escape and ensures a crisper top crust.
6. Place a pie shield, or aluminum foil strips, over the pie crust edges to prevent burning.
7. Bake the apple pie for 40 to 45 minutes. About 15 minutes before the pie is finished, take the pie shield off to let the edge brown up.
8. After baking, the apple pie should cool for two hours so the juices are reabsorbed into the apples. Your willpower will pay off because you'll be able to cut beautiful, neat slices.
Editors Review
Want to try out at home, one of the most popular desserts in America - Apple Pie. Lauren shows us how to make this tasty pie. The yummy and tempting Apple Pie is best served with whipped cream or ice cream. The presentation in the video is very good and the steps to make the pie are very simple.

Read more at http://www.ifood.tv/recipe/how-to-make-easy-apple-pie#8zwJIDiK440elaeE.99

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Spicy Tandoori Chicken

 Ingredients

 

chat masala to taste 

chicken legs 6(six) 

1 tsp Coriander Powder 

1 tsp Cumin Seed Powder 

1 tsp garam masala pdr 

1 piece Ginger garlic paste 

1 tsp kastoori methi (dry fenu greek leaves 

1 tbsp Lemon Juice 

2 tbsp oil 

1 tsp Peppercorns pdr 

1 tsp Red Chili Powder 

1 tsp red color 

1 tsp Salt 

1 tsp turmeric 

6 tbsp Yogurt

Directions

GETTING READY

1. Clean and slit the chicken legs and put it in the pressure cooker.

MAKING

2. Add yogurt, red chilli powder, salt, red color, ginger garlic paste, dhania powder and dried red chillies and mix all things together. Cover the pressure cooker and let it cook on high flame till two whistle blows.

3. Then lower the flame for 2 to 3 mins and take it off the gas. Keep it aside and let it cool down.

4. Now open the pressure cooker and take out the chicken pieces in a plate.

5. Cook the left over masala on high flame until it forms a thick paste.

6. Dip the chicken pieces into the thick masala.

7. Cover the plate and keep it in the refrigerator for about 4 hours.

8. Take chicken out half and hour before you serve.

9. Heat a nonstick pan, put 2 tbsp oil to grease it, and then put the chicken on it and roast it until you see a few parts of the chicken turn brown.

SERVING

10. Serve it with raw onion and lemon.

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Corn Flakes Chicken

Ingredients:
500 Grams Chicken Breast (Cut into medium pieces)
2 Cups Corn Flakes
1 Egg
1/2 Cup Yogurt
1 Tbsp Chilly Powder
1/2 Tsp Black Pepper Crushed
1/4 Tsp Chat Masala
1/2 Tsp Turmeric Powder
1 Tbsp Tandoori Chicken Masala
1 1/2 Tbsp Ginger Garlic Paste
2 Tbsp Corn Flour/Starch
Oil for frying
Salt as per taste.

Lets Prepare:
To the chicken add the yogurt, turmeric powder, chilly powder, ginger garlic paste, tandoori masala and salt as per taste mix well cover and marinate.We need to marinate the chicken for 4 hours in the refrigerator.
After 4 hours remove the chicken from fridge and get it to room temperature.
Add the cornflakes to a plastic bag and crush it using a rolling pin. add the crushed corn flakes to a plate and set aside.
Beat the egg with a pinch of salt and set aside.
Now add the cornstarch to the chicken and mix well.
Dip the chicken in egg and roll it out in the corn flakes.
Heat oil in a wok and start frying the chicken till all sides turn golden brown serve hot...Enjoy...

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Ice Cream Sandwich Cake

Ice Cream Sandwich Cake

• 1/2 cup hot fudge sauce, warmed
• 1 container (8 ounce) Cool Whip, divided
• 1 small package chocolate instant pudding mix
• 9 to 12 ice cream sandwiches 
• 1 cup chopped Oreo cookies (about 8 cookies)

In a bowl stir together the hot fudge sauce, about 1 cup of the Cool Whip, and the pudding mix.  Stir until combined (about a minute).

Unwrap 3 (or 4 for a larger size dessert) ice cream sandwiches and lay them side-by-side on a 2 foot long piece of aluminum foil.  Top with half of the pudding mixture.  Add another layer of ice cream sandwiches.  Layer on the remainder of the pudding mixture.  Top with the last set of ice cream sandwiches.

Use the remaining Cool Whip to frost the outside of the ice cream sandwich cake.  Sprinkle the top with the chopped Oreo cookies. Loosely wrap the foil around the cake and place it in the freezer.  Freeze for at least 4 hours.  Cut into 8 or more pieces and serve.

Tiffany's Note: This recipe is widely available online.  I found one on a Kraft site that I used.  The recipe originally had 3 layers with 4 sandwiches each.  I made it with 9 sandwiches--three layers of three.

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