<p><strong>Kalkals</strong></p>.<p><strong>Ingredients: </strong>Maida 1 cup, salt 1 /4 tsp, chiroti rawa 2 tbsp, melted ghee 2 tbsp.</p>.<p><strong>Method:</strong> Mix all these to a stiff consistency. If required, add a little milk to it and let it rest for 30 minutes. Divide into small balls, press each ball on the back of a fork and roll it. Deep fry in medium hot oil till golden in colour. Cool for a while, and then sprinkle fine sugar on it.</p>.<p><strong>Whole stuffed roasted chicken</strong></p>.<p><strong>Ingredients:</strong> 1 kg whole chicken, prick on it with a knife. <strong>For marination: </strong>Chilli powder 1&½ tbsp, turmeric powder 1 tsp, salt 1 tsp, whole masala crushed 2 tsp (cinnamon 2, cloves 8, cumin seeds 1 tsp, pepper 1 tsp, curd ½ cup, lemon juice 1 tbsp, oil 2 tbsp, garam masala powder 1 tsp).</p>.<p><strong>Method:</strong> Take 2 tbsp of the marination paste and spread it all over the chicken. Let it rest for an hour. Take 1 cup cooked rice, add 2 tbsp of marination paste with little garam masala and mix well. Take a broad vessel. Pour ½ cup oil in it. Add 4 shredded onions, a few bay leaves, salt to taste and a little turmeric powder. Place the marinated chicken on this and cook for 20 minutes. In between, turn the chicken upside down and cook. Seal the vessel with atta dough and spread live charcoal on the plate; cook for 20 minutes. Garnish with fresh coriander and ghee.</p>.<p><strong>Nan </strong><strong>khatai</strong><strong> biscuits</strong></p>.<p><strong>Ingredients: </strong>Refined flour 100 gm, chiroti rawa 2 tbsp, gram flour 2 tbsp, salt a pinch, cardamom powder ½ tsp, fine sugar ½ cup, few cherries for decoration, melted ghee 100gms.</p>.<p><strong>Method: </strong>Mix all the ingredients to a stiff dough. If required, add milk. Divide the dough into small lemon-sized balls. Press the balls lightly and place them on a greased baking tray. Place one cherry on each biscuit. Bake at 150 degree Celsius in a pre-heated oven for 15 to 20 minutes.</p>.<p><strong>Christmas plum cake</strong></p>.<p><strong>Ingredients: </strong>Mixed nuts 300 gm chopped (almond, cashew, pista, raisins & orange peel), rum 3 tbsp, 1 tsp clove & cinnamon powder), mixed fruit jam 2 tbsp, cocoa powder 2 tbsp. Mix all these and keep aside for a week, stir once every day. Refined flour 200 gm, butter 200 gm, eggs 6, baking powder 1&½ tsp, baking soda 1 tsp, brown sugar 150 gm, white sugar 100 gm, vanilla essence 1 tsp.</p>.<p><strong>Method:</strong> Coat the marinated nuts in maida. Beat the butter & sugar, add egg one by one, and beat once again.Add the remaining ingredients and mix well. Pour the mixture into a greased 10-inch tin and bake in a pre-heated oven for 40 to 50 minutes at 180 degree Celsius.</p>
<p><strong>Kalkals</strong></p>.<p><strong>Ingredients: </strong>Maida 1 cup, salt 1 /4 tsp, chiroti rawa 2 tbsp, melted ghee 2 tbsp.</p>.<p><strong>Method:</strong> Mix all these to a stiff consistency. If required, add a little milk to it and let it rest for 30 minutes. Divide into small balls, press each ball on the back of a fork and roll it. Deep fry in medium hot oil till golden in colour. Cool for a while, and then sprinkle fine sugar on it.</p>.<p><strong>Whole stuffed roasted chicken</strong></p>.<p><strong>Ingredients:</strong> 1 kg whole chicken, prick on it with a knife. <strong>For marination: </strong>Chilli powder 1&½ tbsp, turmeric powder 1 tsp, salt 1 tsp, whole masala crushed 2 tsp (cinnamon 2, cloves 8, cumin seeds 1 tsp, pepper 1 tsp, curd ½ cup, lemon juice 1 tbsp, oil 2 tbsp, garam masala powder 1 tsp).</p>.<p><strong>Method:</strong> Take 2 tbsp of the marination paste and spread it all over the chicken. Let it rest for an hour. Take 1 cup cooked rice, add 2 tbsp of marination paste with little garam masala and mix well. Take a broad vessel. Pour ½ cup oil in it. Add 4 shredded onions, a few bay leaves, salt to taste and a little turmeric powder. Place the marinated chicken on this and cook for 20 minutes. In between, turn the chicken upside down and cook. Seal the vessel with atta dough and spread live charcoal on the plate; cook for 20 minutes. Garnish with fresh coriander and ghee.</p>.<p><strong>Nan </strong><strong>khatai</strong><strong> biscuits</strong></p>.<p><strong>Ingredients: </strong>Refined flour 100 gm, chiroti rawa 2 tbsp, gram flour 2 tbsp, salt a pinch, cardamom powder ½ tsp, fine sugar ½ cup, few cherries for decoration, melted ghee 100gms.</p>.<p><strong>Method: </strong>Mix all the ingredients to a stiff dough. If required, add milk. Divide the dough into small lemon-sized balls. Press the balls lightly and place them on a greased baking tray. Place one cherry on each biscuit. Bake at 150 degree Celsius in a pre-heated oven for 15 to 20 minutes.</p>.<p><strong>Christmas plum cake</strong></p>.<p><strong>Ingredients: </strong>Mixed nuts 300 gm chopped (almond, cashew, pista, raisins & orange peel), rum 3 tbsp, 1 tsp clove & cinnamon powder), mixed fruit jam 2 tbsp, cocoa powder 2 tbsp. Mix all these and keep aside for a week, stir once every day. Refined flour 200 gm, butter 200 gm, eggs 6, baking powder 1&½ tsp, baking soda 1 tsp, brown sugar 150 gm, white sugar 100 gm, vanilla essence 1 tsp.</p>.<p><strong>Method:</strong> Coat the marinated nuts in maida. Beat the butter & sugar, add egg one by one, and beat once again.Add the remaining ingredients and mix well. Pour the mixture into a greased 10-inch tin and bake in a pre-heated oven for 40 to 50 minutes at 180 degree Celsius.</p>
