Tropical Fruit Cake, Lagni Chicken And Ladoo Pethiyan by Shireen Anwer

Ingredients For Tropical Fruit Cake:

• Flour  2 cups
• Oil  1 cup
• Sugar 1 cup
• Eggs  4
• Baking powder 2 tsp
• Baking soda  1/4 tsp
• Salt 1 pinch
  
• Pineapple essence 1/2 tsp
  
• Butter milk  1/2 cup
  
• Fruit cocktail 1/2 cup
  
• Fruit cocktail can 1
  
• Cinnamon powder  1/2 tsp
• Banana 2
  
• Desiccated coconut 1/2 cup
  
• Almonds chopped 1/2 cup
  
• Red and green glazed cherries  1/2 cup

Method:

1. Take a flour, baking powder and baking soda filter it.
2. Now add salt, chopped almonds, red and green glazed, cheese and blended fruit cocktail mix them all.
3. Take a bowl pour oil add sugar, egg and pineapple essence beat it well.
4. Now add cinnamon, filtered flour, fruit cocktail syrup, Butter milk, chopped banana, chopped coconut and fruit cocktail fold it.
5. Then grease the mixture, bake it in oven on 180 degree C for 35 to 40 minutes.
6. Now make it cool and then serve.
   

Ingredients For Lagni Chicken:

• Chicken 1 kg
  
• Yogurt 1 cup
  
• Allspice 1 tsp
  
• Oil 1/2 cup
  
• Chili powder  1 1/2 tsp
• Cumin roasted 2 tsp
  
• Salt 1 1/2 tsp
  
• Ginger garlic 1 tbsp
  
• Almonds 10
  
• Sesame seeds 1 tsp
  
• Coriander seeds  1 tbsp
• Poppy seeds  1 tbsp
  
• Fries  to serve

Method:

1. First add pealed and chopped almonds, raisins, sesame seed and coriander, beat the yogurt.
2. Along chopped garam masala, chopped red chilies, roasted and chopped cumin, salt and ginger garlic paste marinate the chicken for 2 hours.
3. Then pour oil keep it on low temperature, until it is tendered and masala becomes thick.
4. Serve it with fries.

Ingredients For Ladoo Pethyian:

• Gram lentil 250 gm
  
• White cumin 1 tsp
  
• Carom seeds 1/4 tsp
  
• Salt 1 tsp
  
• Baking powder 1/2 tsp
  
• Oil  for frying

For Salad:

• White radish  1/2 grated
  
• Carrot  1/2 grated
  
• Cabbage  1/2 finely shredded

Khubani Ki Chutney:

• Dry apricots 125 gm
  
• Salt 1/2 tsp
  
• Chili powder 1/2 tsp
  
• Cumin  1 tsp
  
• Sugar 1/2 cup
  
• Water  1 cup

Imli Ki Chutney:

• Thick tamarind pulp 1 cup
  
• Dry dates 6
  
• Chili powder 1 tsp
  
• Salt  1/2 tsp
  
• Cumin 1 tsp
  
• Vinegar 1 tbsp
  
• Jaggery  1/2 cup

Method:

1. For making ladoo: keep the gram lentil in water for a whole night.
2. Then take out its water, add white cumin, nutmeg and salt blend it well.
3. Now before frying add baking powder beat it well.
4. Then put it into hot oil, fry the ladoo pethiyan, after that take it out and serve it with salad.
5. For making salad: take a bowl add white reddish, carrot, cabbage and serve it with ladoo pethiyan.