Masala Daal, Stuffed Chicken Strips And Italian Hot Fudge Sundae by Zarnak Sidhwa

Ingredients For Masala Daal:

• Red lentil 1-1/2 tbsp
• Bengal gram 1-1/2 tbsp
• Green gram skinless 1-1/2 tbsp
• Chickpeas 2 tbsp
• Turmeric powder  1/4 tsp
• Red chili powder 1/2 tsp
• Tomato  1 medium
• Salt  to taste
• Oil  1-1/2 tbsp
  
• Spinach leaves  1 small bunch
• Cabbage 1 small
  
• Ginger garlic paste  2 tsp
  
• Jaggery grated  2 tsp
  
• Lemon juice  1-1/2 tbsp

Ingredients For Masala:

• Poppy seed paste  1-1/2 tsp
  
• Cashew nuts  8-10
  
• Dried red chilies  2
  
• Coriander seeds  1 tsp
  
• Cloves  2
  
• Coconut  1-1/2 tbsp

Method:

1. Soak poppy seeds and cashew nuts in a cup of water for thirty minutes.
2. Drain and grind to a fine paste with dry red chilies, coriander seeds, cloves and coconut.
3. Cook the daals and chickpeas with three and a half cups of water, turmeric powder, red chili powder, tomato and salt till done.
4. Heat oil. Add spinach and cabbage and saute for about five minutes.
5. Add cooked daals and chickpeas, ginger garlic paste, jaggery, ground masala and mix.
6. Cook for a minute.
7. Add half a cup of water and adjust seasoning and bring to boil.
8. Lower the heat and simmer for ten minutes.
9. Add lemon juice and serve hot.
   

Ingredients For Stuffed Chicken Strips:

• Boneless chicken 2
  
• Ginger paste 1 tsp
  
• Garlic paste 1 tsp
  
• Coriander  1 tbsp
  
• White pepper  1/4 tsp
  
• Salt  to taste
  
• Cheese  50 gm
  
• Oil  to deep fry
• Egg, beaten  1
  
• Bread crumbs  3/4 cup
  
• Green chutney  as required

Method:

1. Slit each chicken piece without cutting through.
2. For the marination mix the ginger and garlic pastes with fresh coriander, white pepper powder and salt in a bowl.
3. Marinate the chicken pieces in this mixture for ten minutes.
4. Place a cheese stick between the slit of each chicken piece in the beaten egg, coat them with the breadcrumbs and deep fry till crisp and golden.
5. Drain on absorbent paper.
6. Serve hot with green chutney.

Ingredients For Italian Hot Fudge Sundae:

• Vanilla ice cream  4 scoops
  
• Strawberry ice cream  4 scoops
  
• Chocolate ice cream 4 scoops
  
• Butter  1 tbsp
  
• Dark chocolate 1 cup
  
• Condensed milk 1/2 cup
  
• Coffee powder  2 tsp
  
• Almonds, chopped  4 tbsp
• Cashew nuts  4 tbsp
  
• Walnuts  4 tbsp
  
• Brownies Chocolate  4 slices

Method:

1. Heat butter in a non stick pan, add chocolate and stir till it melts completely.
2. Take the pan off the heat, add condensed milk and mix well.
3. Add 1 tsp instant coffee powder and mix.
4. Mix 1 tsp instant coffee powder in 1/4 cup water and heat.
5. Add this to the chocolate and mix well.
6. Heat the sauce slightly.
7. Place 1 scoop each of vanilla, strawberry and chocolate ice cream in serving bowl for each portion.
8. Sprinkle some of the chopped almonds, cashew nuts and walnuts over them.
9. Crumble some chocolate brownie over the nuts, drizzle fudge over, sprinkle remaining nuts and serve immediately.