" My signature Dessert and trust me its a BIG HIT! Wanna try some? Just come over.

LEMON GRASS PUDDING

"Butter Garlic Mushrooms

Ingredients:
10 Button Mushrroms
4 tbsp chopped garlic
2 Green chilies chopped
1 tbsp green chili sauce
1 tbsp white vinegar
1 tsp black pepper powder
2 or 2.5 tbsp dark soya sauce
2 tbsp corn flour paste
Pinch of sugar
Pinch of salt
Finely chopped Spring onion for garnishing
Butter

Preparation:

1. Clean the button mushrooms properly and remove their stem.
2. Heat a pan and add butter to it. Toss the mushrooms on the pan for 5 min.
3. Remove the mushrooms and keep aside.
4. In the same pan add little more butter.
5. Add chopped garlic and chili. Toss it in butter for 3 min.
6. Then add black pepper powder, vinegar, green chili sauce and toss for couple of minutes. 
7. Add sugar.
8. Add soya sauce and corn flour paste. Sprinkle some water if needed.
9. Prepare a thick sauce. Add salt if required.
10. At the end, add butter tossed mushrooms and mix well.
11. Garnish with chopped scallions.

"Kasoori Murg Tikka

Ingredients:
500 gm boneless chicken(medium pieces)
2 tbsp Ginger-garlic paste
1/2 cup hung curd
1/2 cup cream
2 tbsp Kashmiri Red Chili powder
1 tbsp Garam Masala
1 tsp Cumin Powder
1 tbsp Roasted and powdered Kasoori Methi
Few drops of Orange red color (optional)
Chat masala
Salt
Oil for basting

Preparation:

1. Marinate the chicken pieces using salt, ginger-garlic paste, red chili powder and garam masala. Refrigerate it for 4 hours.
2. After that, add hung curd and cream to the chicken pieces, cumin powder, freshly roasted and powdered kasoori methi, sprinkle some chat masala and salt.
3. Add food color if you wish.
4. Keep this mixture aside for another hour.
5. Pre-heat the oven at 200-220 deg. celsius. Put the marinated chicken pieces on skewers and roast for around 15-17 min.
6. Alternately, you may use a charcoal tandoor or an oven to roast the chicken pieces.
7. Use oil for basting,
8. Once cooked, serve with salad and chutney.