GREEN GRAM PEARL MILLET PAN CAKE

Ingredients:
Sprouted green gram- 1/2 cup
Pearl millet flour - 1/2 cup
Jaggery powder / brown sugar - 1/4 cup
Milk - 1 to 2 tbsp
Egg - 1
Cardamom powder or cinnamon powder - a pinch
Butter to cook pan cake
Baking powder - 1/2 tsp (optional, if you need it really fluffy)

Preparation:
First grind green gram, millet flour and jaggery coarsely in a mixer grinder.


Then add milk and grind to a smooth batter.


Now add egg and cinnamon powder and run the mixer for a few seconds.


Prepare pan cakes in medium low flame. Drizzle some butter to the edges.


Serve with honey or syrup.

CHICKEN PAKODA

Ingredients:
Chicken breast of 1 chicken
Chick pea flour - 2 tbsp
Corn flour - 1 tsp
Red chili powder - 1 tsp or more according to your taste
Green chilies - 1 or 2 finely chopped
Chopped onion - 2 tbsp
Fennel seeds - 1 tbsp
Ginger garlic paste - 1 tsp
Curry leaves - 1 handful (fresh or dried)
Salt to taste
Oil to deep fry + 1 tsp to mix the masalas

Preparation:
Cut chicken breast into 1 inch pieces.


Add all the ingredients except oil and curry leaves with the chicken pieces.


Heat 1 tsp oil in a pan and add to this masalas. Mix well to coat very well.



Now add curry leaves and mix well again.


Deep fry in hot oil.


Drain excess oil in a kitchen towel. Now your yummy chicken pakoda is ready. Serve hot with tea or coffee on a rainy cool evening or as starter for a meal.

GERMAN CHRISTMAS STOLLEN

Ingredients:
All purpose flour - 600 grams
Luke warm milk - 200 ml
Butter - 200 gram
Powder sugar - 50 grams
Salt - 1/4 tsp
Egg - 1
Dry yeast - 7 gram
Vanilla extract - 1 tsp
Lemon zest - from 1/2 lemon
Black sultanian raisin - 75 grams
Golden raisins  - 100 grams
Mixed candied peel - 75 grams
Blanched and chopped almonds - 50 grams
Orange juice - 1/2 cup (Traditionally rum is used)

Extra:
Butter and powder sugar - 2 tbsp each for single coating or more according to the layers you make.

Preparation:
Soak raisins and mixed candied peel in orange juice.

For the dough take flour in a big bowl and make a pit in the middle


Pour warm milk in the middle, add yeast, a pinch of sugar, cover with damp cloth and rest for 10 minutes.


After 10 minures add powder sugar, salt,  egg, vanilla extract and lemon zest. Make a dough, its not a matter even if all flour is not used. Allow to raise for 45 minutes.


After 45 minutes add butter and make a soft dough. Rest for 30 minutes.


After 30 minutes mix the raisin-peel mix and almond and make a soft dough.


In a tray place a baking sheet and roll in to 1 inch thick disk. Fold one side to the center to get the traditional stollen shape.


Cover with cling film and rest for 30 minutes. In this mean time heat oven at 180 degrees Celsius.
After 30 minutes bake at lower tray for 35 to 45 minutes.

When completely cooled down, melt 2 tbsp butter. Brush over the stollen and sprinkle icing sugar.
Again repeat brushing butter and icing sugar coating several times to get traditional stollen. I just made a single layer.


Soft and mouth watering stollen is ready to serve.




Note:To get traditional taste add rum in place of orange juice and coat about 1/2 cm sugar.
Also store for a week by covering with a cling film. After 1 week you get the traditional taste.