Recipes by DICE Food Network

 Ingredients 500gm Cleaned chicken thighs 2 tbsp Vegetable oil 1 tbsp Crushed garlic 1 Medium finely chopped onion 2 tbsp Vinegar 1/3 Cup Soy Sauce 1 tsp Garlic powder 1 tsp Black pepper 1 Bay leaf ½ lemon (optional) Salt to taste Preparation 1. Heat the oil in a frying pan, add the chicken pieces, and cook until golden brown. 2. Remove the chicken and add the onions and garlic. Sauté until translucent and slightly brown. 3. Add the remaining ingredients and lastly, the chicken. Bring the mixture to a boil. 4. Reduce the heat, cover the pan and allow the dish to simmer for around 30- 40 minutes or until the chicken is tender and almost falls off the bone. 5. Serve with jasmine rice! Tip: This recipe was taken from an excerpt in Hello! Magazine and tailored to our tastes. We used thighs because its always soft and a little fatty.

Ingredients – 10 Ladoos • 500gm  Besan (gram flour) •  750ml-1ltr water/milk •  750gm Sugar •  3 ½ Cups water •  8 Powdered cardamom pods •  Strainer with medium sized holes •  500ml Ghee/oil for frying Preparation 1. Mix the besan and milk/water to make a smooth and loose batter. Heat the ghee/oil in a pan. 2. Position the strainer over the oil, and ladle the batter into the strainer. This should allow for the batter to fall into the hot oil in droplet form. Pour just enough to allow for ease of handling when frying. 3. Fry the boondi until they are semi golden but don’t fry until very crispy. The boondi needs to absorb sugar syrup later, so, keep that in mind when frying. 4. Repeat the process until the batter is finished. 5. To prepare the sugar syrup, boil the 3 ½ cups of water and sugar together in a saucepan. 6. You will know the syrup is done when you set aside a teaspoon of boiled syrup, allow it to cool, touch it using your finger and when you pull your finger away from the sy

Ingredients – 12 Scones •  3 Cups plain flour •  6 tsp Baking powder •  75 gm Butter •  1 ¼ Cups milk •  ¼ tsp Salt •  Extra Milk Preparation 1.  Preheat the oven to 220 o C and flour a baking tray. 2.  Sift the flour, baking powder and salt into a bowl and rub in the butter using your fingertips until the mixture resembles breadcrumbs. 3.  Add the milk and mix in quickly. The mixture should be soft and sticky to ensure tender and light scones. 4.  Flour a flat surface and scrape the dough onto it. Knead a few times and then pat the dough down or flatten it to 2cm thickness. Use a floured cup or round cutter to cut the dough into 12 even rounds. 5.  Place the scones on the floured baking tray leaving them 2cm apart. When done, brush the tops with milk. 6.  Bake for 10 minutes or until golden brown. Remove from the oven and cool. 7.  Serve with jam, butter and/or cream. Tip:  This is either breakfast or a tea-time snack that’s kind of a cross between a cake and a biscuit. Jam

Ingredients 500gm Chicken Breast Samosa/Spring Roll Pastry For Filling, • 1 tbsp Crushed ginger • 3/4 tbsp Crushed garlic • 3 Green chillies • 1 large chopped onion • 1 Stem of curry leaves • ¼ tsp Turmeric • 1 tsp Coriander powder • 1 tsp Garam Masala • 1 Boiled and mashed potato • Finely chopped fresh coriander to taste • Salt to taste To close the samosas, • 1 tbsp Flour/Maida • Water   Preparation 1. Boil the cleaned chicken breast in water with salt until completely cooked. Drain and cut in chunks suitable for a food processor. 2. Add the chopped onion, chillies, ginger, garlic and curry leaves to the food processor. Blend or pulse the contents until relatively fine and set aside. Ensure it’s not a paste, but, instead, has texture. 3. Do the same with the boiled chicken, Make sure to not blend the chicken into a mash. Instead, maintain a crumbly texture. 4. In a medium to high heat pan, add some oil and sauté the onion, ginger, garlic and curr