1 tin evaporated milk
2 cups milk
2 eggs
20 dates
2 tbsp sugar

Method:

• Soak dates overnight in evaporated milk and remove seeds.
• Liquidise all the ingredients and bake in the oven for two hours.
• Decorate with roasted almonds.

1 ½ kg chicken, whole
¼ kg yoghurt
2½ tsp red chilli powder
1 ½ tsp each pistachio, almond, coconut (crushed)
¼ kg onion
Salt to taste
10 gms coriander powder
1 ½ tsp all spice powder
1 ½ tbsp ginger/garlic paste
1 tbsp chaat masala
1 ½ tbsp lemon juice
Oil for frying
A pinch of yellow food colour

Method:

• Dissolve yellow food colour in a cup of water.
• Dip chicken in it for five to ten minutes.
• Heat oil in a pan and fry onions until golden brown.
• Now add all the other ingredients except chaat masala and lemon juice.
• Fry stirring constantly.
• Stuff the chicken with the masala and rub it all over the chicken.
• Now sprinkle chaat masala and lemon juice.
• Set aside for two hours and then deep fry.
• Make sure that the chicken is golden brown from all the sides.
• Serve with french fries, tomato and onion slices.