Hearty Spices

Preheat oven to 350F and line a 8 inch baking pan with parchment paper. In a bowl, beat an Egg, 1/2 cup of Buttermilk, 1/4 cup of Oil, a tsp of Vanilla Essence and a cup of Sugar . Add a tsp of Baking Powder, 1/2 tsp of Baking Soda, 1/4 tsp of Salt, 1/2 cup of unsweetened Cocoa, a cup of All Purpose Flour and mix well. Add 1/2 cup of hot fresh brewed Coffee to the mixture and combine until batter is formed.  Pour the batter into the prepared plan and bake for 35 minutes or until the toothpick test passes. Allow the cake to cool. Ganache - Heat a cup of Heavy Whipping Cream in a bowl, to it add 2 cups of chocolate chips and let it sit.  After 2 minutes, mix well to form a silky smooth ganache. Cover and allow ganache to set for couple more minutes before topping the cake.

Take 1/2 cup of Heavy Whipping Cream and beat till stiff peaks are formed. To it, add 1/3 cup of Mango Pulp, 2 tbsp of Condensed Milk and gently mix with the spatula. To it add 1 1/4 cup of Chopped Fruits (Grapes, Strawberries, Pineapple, Banana etc), 2 tbsp of broken Cashews and a tbsp of Tuti Fruti. Serve chilled.

Clean and cut 1 lb boneless Chicken into bite sized pieces and set aside in a pan. To it, add 1 1/2 tbsp of Lemon Juice, 1 tbsp of minced Mint Leaves, 1/4 tsp of Turmeric, 1 1/2tsp of Garam Masala, 1 1/2 tsp of Red Chilli Powder, 1 large chopped Onion, 1 tbsp of Ginger Garlic Paste, a tbsp of Ghee, a tsp of Salt and mix well. Cover Cook on low flame to medium heat until chicken is tender and cooked. If there is moisture in the pan, increase the heat to medium and saute until all the moisture evaporates.  Move the chicken to a side of the pan and add 2 tbsp of Ghee, saute 3 finely minced Garlic cloves, a sprig of Curry Leaves and 3-4 sliced Green Chillies until crisp. Mix the chicken and the ghee mixture and saute until the Chicken starts to roast well. Sprinkle 1/2 tsp of Black Pepper, Salt as needed and roast for 2 more minutes. Garnish with chopped Coriander leaves and remove from heat. Serve hot with rice.