Chicken Chilli

1 cup chicken, boneless
1 cup onion, chopped
2 tbsp ginger paste
2 tbsp garlic paste
1 tsp soya sauce
1 tsp green chilli sauce
1 capsicum, julienne
Salt and pepper to taste
1 tbsp olive oil

Heat oil in a pan.
Add onions, garlic and ginger paste.
Fry till they are cooked.
Add chicken chunks and stir well.
Add sugar, soy sauce, salt, pepper and capsicum.
Cook for a minute and serve

Courtesy: Chef Aditya Bal,

Valentine's Day Special - Love Cake

7 eggs
500g Castor sugar
250g semolina
375g raw cashews - chopped
2 tbsp rose water
2 tbsp honey
1/2 tsp lemon rind grated
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
1/2 tsp almond essence

Method:Grease and line a 20cm (8 inch) square tin with 2 thicknesses of greaseproof Paper. 

Brush inner paper with melted butter.

Beat the egg yolks and caster sugar until light and creamy. 

Stir in a semolina, cashews, rose water, honey, lemon rind, spices and almond essence. 

Beat egg whites until they hold firm peaks and fold into the mixture, turn into prepare tin and bake in moderately slow oven until cake is evenly golden brows on top and feels firm to the touch. if cake starts to brown too quickly, cover top with paper or foil.

When cooked the center of the cake should still be somewhat moist so the skewer test is not recommended.

Remove from the oven and leave in the tin to get quite cold before cutting. 

Do not attempt to turn out this cake. 
Cut into small squares and lift each one separately on to serving plate.

Courtesy: Chef Nikhil.,

Chicken Seekh Kababs

1 cup minced meat
½ tsp chilli flakes
1 tsp ginger & garlic paste
2 tsp lemon juice
½ tsp coriander powder
½ tsp cumin powder
½ tsp garam masala
3 tsp onion paste
1 tsp bread crumbs
1 egg, yolk and white separated
1 tsp olive oil
Salt to taste

In a food processor, grind meat, chilli flakes, ginger & garlic paste, lemon juice, coriander powder, cumin powder, garam masala and salt to a smooth paste.

To this mix, add onion paste, bread crumbs, egg yolk and white of the egg, oil and grind again. Set aside in a fridge for one hour.

Grease the skewers then divide the mixture into equal portions and spread each portion onto a skewer creating a uniformly flattened shape around each skewer.

Grill the kebabs on an outdoor barbeque grill or an indoor grill pan until done.
Garnish with lemon or lime wedges and serve with delicious fresh cilantro or mint chutney.

Courtesy: Chef Aditya Bal and Chef Devyanshi