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Sugar and spice Special cooking for Easter

Chicken – 1 kg (cut into 8 pieces)

Onion (medium-sized) finely sliced – 3

Garlic paste – 1 tbsp

Ginger paste – 1 tbsp

Tomato paste – 2 tbsp

Salt – To taste

Ghee – 60gm

Water – 1 cup

Chilli and coriander powder – 2 tbsp

Pepper and turmeric – 1 tsp

Juice of one lemon

Desiccated coconut – 2 tbsp

Potato and carrot shredded – 1 cup each

Curry leaves – A few

Ghee – Half cup

Heat a tawa, pour ghee and fry onions. Grind all the ingredients of the curry paste and add ginger, garlic and tomato paste to the curry paste and sauté for five minutes. Add the chicken pieces (pricked all over with a fork), add salt to taste and a cup of water. Mix well, cover the pan lightly and simmer for about 45 minutes till the chicken is cooked. Fry shredded carrot and potato, add dessicated coconut and curry leaves and stir for two to three minutes. Garnish the chicken roast with potato, carrot, coconut and curry leaves and serve with the bread.

Arrowroot biscuit – 500 gm

Milk – 1 litre

Honey – 200 gm

Sugar – 150 gm

Chopped nuts, dates and almonds – 25 gm

Raisins – 50 gm

Corn flour – 3 heaped tsp

Vanilla essence – 1 tsp

Gelatin – 2 tsp

Fresh cream – 250 gm

Sugar – 150 gm

Cherries – 50 gm

Chocolate – 50 gm

Add corn flour to the milk, stir well and boil it over a slow fire. After boiling remove from fire, add honey, sugar and all the dry fruits and stir till sugar has dissolved.

Crush the biscuits. Take a pudding dish, spread the crushed biscuits and pour the milk mixture into it. Boil the gelatin in three tbsp of water and pour this into the biscuit- milk mixture. Blend well till biscuits are well soaked.

Whip the cream with sugar and spread evenly over the soaked biscuits and bake at 180 degree Celsius till the cream is light brown. Serve chilled with grated chocolate and cherries.

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