Nibbles Chicken Cheese, Rava Cake And Gosht Masala by Chef Zakir

Ingredients for Nibbles Chicken Cheese:

• Chicken breast 2
• Cream cheese 3 tbsp
• Onion 1 medium
• Spring onion 1
• Green chillies 3-4
• Lemon juice 1 tbsp
• Salt to taste
• Black pepper 1/2 tsp
• Mayonnaise 2 tbsp
• Parsley chopped 1/2 bunch
• Desiccated coconut 4 tbsp
• Peanut 50 gm
• Egg boiled 1
• Red capsicum 1

Method:

1. Firstly, in chopper grind boiled chicken breast, onion, spring onion, salt, black pepper powder, green chillies, lemon juice, cream cheese, boiled eggs and mayonnaise nicely, take out in bowl and keep aside.
2. Then in bowl, chop parsley finely. Cut red capsicum separate and grind peanuts separately.
3. Now make small small balls of chicken mixture.
4. Coat some balls with parsley, coat some balls with peanuts, coat some with coconut and coat some with red capsicum.
5. When all balls are coated, keep in platter.
6. Garnish with salad leaves and serve.

Ingredients for Rava Cake:

• Semolina 300 gm
• Butter 150 gm
• Sugar 250 gm
• Baking powder 1 tbsp
• Vanilla essence few drops
• Egg 4
• Almond 50 gm

For Syrup:

• Sugar 125 gm
• Water 1 cup
• Lemon skin 1/2 tsp
• Kewra 1 tbsp
  

Method:

1. Firstly, in pan cook sugar, water, lemon skin and kewra nicely. When seeds of sugar finish and syrup is ready, keep it aside.
2. Now in one bowl, mix butter and sugar.
3. When they are mixed well, add eggs one by one, add vanilla essence, semolina, baking powder and beat well until set.
4. Now on oven on 180 degrees C.
5. Spread butter paper on four sides of cake mold. Spread almonds on lower layer.
6. Then put cake mixture and keep for baking in oven for 35 to 40 minutes.
7. When cake is ready, take out from mold and turn it.
   
8. After coming on almond side, put sugar syrup and serve it.
   

Ingredients for Gosht Masala:

• Mutton 1/2 kg
• Tamarind paste 1/2 cup
• Onion 2
• Ginger garlic paste 2 tbsp
• Ginger 1
• Cumin powder 1 tbsp
• Coriander powder 1 tbsp
• Red chilli powder 1 tsp
• Fenugreek seeds 1/2 tsp
• Mustard seeds 1/2 tsp
• Oil 1/4 cup
• Curry leaves as required
• Salt to taste
  

Method:

• Firstly, heat oil in pan and fry onion until golden.
• Then add ginger garlic paste and meat in it and roast it until change in color.
• Now add coriander powder, cumin powder, red chilli powder, tamarind paste and 1-1/2 cup water, cover it and cook it.
• After approx 30 minutes, remove cover and roast slightly.
• Then in separate pan, fry fenugreek leaves, mustard seeds and curry leaves with some oil.
• When meat is tendered, give tarka and roast it.
• Lastly, garnish with finely chopped ginger and serve.