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Digestive biscuits (I used Gluco biscuits) 20
Sugar 5 tbsp. (if using digestive biscuits)
Butter (melted) 2-3 tbsp.
Milk 1 1/2 cup
Gelatin 2 tbsp.
Sugar 1 cup
Fresh cream (whipped) 1 cup
Whipped cream for decoration
Blend the biscuits in a food processor until it has turned into fine crumbs.
Melt the butter for the biscuit base in a small pan.
Pour this into the bowl of the machine while the motor is running.
Give it about 10 seconds then stop the machine.
Tip the biscuit base into a cake tin with a removable base.
Press the biscuit base down and smooth it out with the back of a spoon.
Set the biscuit base in the fridge for 20 minutes.
Put the gelatin in a sauce pan add 1/2 cup water.
Cook till it gets dissolve.
In another pan add milk, sugar and eggs.
Cook on low flame stirring constantly till gets thick in a custard form.
Remove from the fire.
Let it cool for 15-20 mins.
Add dissolved gelatin mixture, whipped cream and fold in the custard.
Pour this mixture on top of the biscuit crust.
refrigerate it for 2 hours.
Decorate it with the whipped cream.
Chicken( cut into 8 pieces) 1 large
Lime juice 2tbsps
Red chilli powder 2tbsps.
Salt 1 tsp.
Ginger garlic paste 1tbsp.
Garam masala powder 1 tsp.
Oil 2 tbsp.
Make cuts on the Chicken pieces.
Mix together red chilli powder, garam masala powder, yogurt, oil, salt, lemon juice and ginger garlic paste.
Marinade the chicken pieces with this mixture and leave for 4-5 hours (you can keep it overnight in a refrigerator).
Arrange the pieces on a tray and cook it in a preheated oven for 20-25 minutes or charcoal grill.(If you don’t have an oven then brush oil over the chicken pieces and cook in a fry pan/directly on a gas stove fire till both sides are down).
Serve with green chutney and salad.
Unsalted butter 1 cup
Sugar 2 cups
Eggs 3 large
Flour (maida) 3 cups
Baking powder 1 tbsp.
Salt 1/2 tsp.
Milk 1 1/4 cup
Vanilla essence few drops
Preheat oven to 350 degrees.
Line two cupcake pans (about 24 cupcakes) with paper liners.
Using a beater cream butter then gradually add sugar, beating well.
Beat until light and fluffy, about 2-3 minutes.
Add eggs, beating well after each addition.
This mixture should be fluffy pale yellow.
In a separate bowl, combine the flour, baking powder and salt.
Sieve the flour, baking powder and salt together.
In a measuring cup, mix the milk and vanilla essence.
Add flour mixture to the creamed mixture alternating with the milk, beginning and ending with the flour.
Mix well, scraping the bowl down a few times to make sure there are no pockets of butter.
Fill each tin about 2/3 of the way with batter.
Bake for about 18-20 minutes (less for mini cupcakes), or until a toothpick inserted in the center comes out clean.
Cool in the pan for 8-10 minutes, then remove from the pan and let cool completely on a rack.