Iffa Chicken

For the marinade:

543g boneless chicken thighs (or chicken breast)

½ cup + 1½ tbsp (100g) whisked low-fat curd

1 tbsp ginger-garlic paste

1 tsp Kashmiri chili powder

¼ tsp turmeric powder

1 tsp coriander powder

½ tsp pepper powder

½ tsp garam masala

1 tsp vinegar

Salt to taste

For the white sauce:

2 boiled egg whites

1¼ low-fat cheese slices (≈25g)

¼ cup + 1 tbsp (60ml) skim milk

1 tsp vinegar

2 garlic cloves

A pinch of salt

½ tsp sugar (optional)

For cooking:

1 tsp total oil s

pray (≈5g) • Chopped coriander leaves, for garnish

Marinate the chicken: In a large bowl, mix curd, ginger-garlic paste, chili powder, turmeric, coriander, pepper, garam masala, vinegar, and salt. Add chicken and mix until well coated. Let it marinate for at least 1 hour, or overnight for best flavor.

Prepare the white sauce: Blend together egg whites, cheese, skim milk, vinegar, garlic, salt, and sugar. Blend until smooth, creamy, and slightly tangy. Set aside.

Cook the chicken: Heat a nonstick pan and spray with oil. Add marinated chicken and cook on medium-high heat for 4–5 minutes each side until golden brown. Lower the heat, cover, and cook for another 4–5 minutes until the masala thickens and forms a rich gravy base.

Add the white sauce: Pour the sauce evenly over the chicken. Cover and cook on low heat for 2–3 minutes, allowing the sauce to gently coat and thicken.

Finish: Garnish with chopped coriander. Serve hot with millet rotis, red rice, or sautéed vegetables.

Chilli Chicken

https://www.youtube.com/watch?v=UhSlMykeesQ

Tiramisu

1 1/2 cups heavy whipping cream

8-ounce container of mascarpone cheese , at room temperature

1/3 cup granulated sugar

1 teaspoon vanilla extract

1 1/2 cups cold espresso , prepared

1 package Lady Fingers, Savoiardi brand available in the cookie aisle at your local grocery store or online

Cocoa powder for dusting the top

Pour the whipping cream into a mixing bowl and beat on medium speed using electric mixers (or a stand mixer). Gradually add sugar and vanilla, continuing to beat until stiff peaks form. Gently fold in the mascarpone cheese until well combined. Set aside.

Pour the coffee into a shallow bowl. Quickly dip the lady fingers into the coffee (avoid soaking them—just dip them briefly on both sides to moisten) and arrange them in a single layer at the bottom of an 8×8'' or similar-sized pan. 

Spread half of the mascarpone mixture over the layer. Add another layer of dipped lady fingers. Spread the remaining mascarpone cream on top.

Generously dust cocoa powder over the top (I use a fine mesh strainer for this). Refrigerate for at least 3-4 hours or overnight before serving.