Chicken Tenders, Egg Cold Coffee And Eggless Chocolate Cake by Zarnak Sidhwa

Ingredients for Chicken Tenders:

• Flour 1/2 cup
• Bread crumbs 1 cup
• Ground black pepper 1/4 teaspoon
• Cayenne pepper 1/4 teaspoon
• Beaten egg 1
• Water 1 tablespoon
• Boneless chicken 1
• Oil for frying
• Mayonnaise 1/2 cup
• Sour cream 1/4 cup
• Worcestershire sauce 1/2 tsp
  
• Teaspoon mustard 1 tsp
  

Method:

1. Place flour in a shallow bowl, place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper.
2. Place eggs and water in a small bowl.
3. One piece of a time, coat the chicken in  the flour, the eggs and the bread crumbs, and set aside.
4. Heat oil in small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
5. In a separate small bowl, combine the mayonnaise, sour cream, Worcestershire sauce and mustard.
6. Mix well, and serve with the chicken for dipping.

Ingredients for Easy Cold Coffee:

• Instant coffee powder 2 tbsp
• Sugar 1 tsp
• Warm water 3 tbsp
• Cold milk 6 fluid ounces

Method:

1. Blend instant coffee, sugar and warm water, till foamy
2. Pour into a glass full of ice.
3. Fill the glass with milk.
4. Adjust to taste if necessary.

Ingredients for Eggless Chocolate Cake:

• 4-1/2 cups sifted flour
• 3 cups sugar
• 1 cup cocoa powder
• 1 cup vegetable oil
• 3 cups water
• 3 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tsp Vanilla essence

Method:

1. In a large bowl, sift together flour, cocoa powder, soda and salt.
2. Add sugar and mix together.
3. Add oil, water and vanilla and mix thoroughly.
4. Pour into a greased and floured 9x13 inch pan.
5. Bake at 350 F or 175 C degree for 1 hour or until toothpick inserted in the center come out clean.

Ingredients for Eggless Egg Salad:

• 1 cup cottage cheese
• 2 tbsp mayonnaise
• 2 tbsp yogurt
• 1 tbsp mustard
• 1 tbsp soya sauce
• 1 tsp vinegar
• 1/4 teaspoon ground turmeric
• 1 teaspoon Worcestershire sauce
• 8 ounce firm tofu
  
• 5 pieces Spring onion 
  

Method:

1. In a food processor or blender combine cottage cheese, mayonnaise, yogurt mustard, say sauce, turmeric, worcestershire sauce and vinegar.
2. Process until well blended.
3. Add tofu and pulse a few times, maintaining a bit of texture.
4. Stir in green onions.
5. Refrigerate for about at least 3 hours to allow flavors to meld.