Lavang Latika

Prep: 40 minutes

Cook: 30 minutes

Method: Moderate

Course: Mithai

A crisp sweet, typically North Indian – you cannot stop at eating one only

To make cover, take the flour in a mixing bowl and rub in 3 tbsps ghee. Add sufficient water and knead into a stiff dough. Cover with a damp cloth and let it rest for a while.
To make syrup, cook the sugar with ½ cup water in a non-stick pan, stirring till the sugar dissolves. Add milk and when the scum rises to the top, collect it with a ladle and discard. Further cook the syrup till it reaches one string consistency. Remove from heat and keep warm.
To make stuffing, Take khoya, dry fruits, powdered sugar, green cardamom powder and saffron in another bowl and mix well. Divide into 12 equal portions.
Divide the dough into 12 equal portions. Roll out each portion into a 5-inch diameter puri.
Place one portion of the stuffing in the centre of the puri, fold in the sides to overlap each other and seal the ends with a little water. Secure with a clove.
Heat sufficient ghee in a kadai and deep-fry till golden brown. Drain on absorbent paper.
Soak the lavang latikas in the warm sugar syrup for 3-4 minutes. Drain, arrange on a serving platter and serve warm.

Cherupayar Payasam

Prep: 10 minutes

Cook: 35 minutes

Method: Easy

Course: Mithai

A must in the Onam menu, this is a dal payasam which the locals of Kerala love

Prep: 2 hours

Cook: 30 minutes

Method: Easy

Course: Mithai

A popular Parsi deep-fried chicken drumsticks

Make some incisions on the chicken drumsticks and put them in a bowl. Add 2 tbsps red chilli paste, 1 tbsp browned onion paste, salt, black pepper powder, ginger paste, garlic paste, coriander powder, cumin powder, 1½ tbsp oil and lemon juice and mix till all the drumsticks are well coated. Keep the bowl in the refrigerator to marinate for 2 hours.
Heat remaining oil in a deep non-stick pan, add remaining browned onion paste and remaining red chilli paste and saute till fragrant.
Add the marinated chicken drumsticks and a little water and mix well. Cover and cook till the gravy becomes thick, and the chicken is cooked.
Add some coriander leaves and turn off the gas.
Heat sufficient oil in a kadai.
Take breadcrumbs in a bowl and roll chicken drumsticks in it till they are well coated.
Take eggs in another bowl, add a little salt and whisk well. Dip the chicken drumsticks in whisked egg and deep fry till golden. Drain on absorbent paper.
Serve hot along with the gravy if any left.