In a bowl, mix all ingredients with a hand blender for 30 seconds at medium speed. Then mix this for 2

Clean and cut the chicken into four pieces two leg part + two breast part For the marinade mix together

Heat oil in a heavy based sauce pan and fry onions to a golden color, remove onions with a slotted spoon

Mix cocoa powder and corn flour in a bowl and heat until it becomes like a sauce by adding little water.

Dissolve the gelatin in half a cup of coconut water over a pan of hot water. Mix the condensed milk to

Grind all the above masala for the chutney, add lemon juice and keep aside. Cut fillets of the pomfret

Boil 1 1/2 cups milk and dilute custard powder with the remaining 1/2 cup milk. Lower heat add sugar and

Grind the red chilies, garlic, ginger and cummin seeds with a little vinegar and salt to taste. Chop the

Heat the sugar in a clean, dry frying pan. Stir till the sugar melts and turns brown and add about tbsps

Cut the meat potatoes, onions into cubes. Grind all the ingredients under masala together and mix with

Cream butter and sugar. Beat egg whites and keep aside. Add fruits and baking powder to the flour and mix

Heat Banaspati in a pan. Put meat in the pan, add garlic, garam masala, red chilli powder, coriander