Spicy Fried Chicken Recipe | Food Diaries | Zarnak Sidhwa | Fast Food

Method:
Blend the garlic, ginger, green chillies, cumin seeds, onion, lemon juice and salt to a smooth paste. Add a little oil if needed. Put the chicken pieces in a bowl and pour the marinade over them then mix to coat well, cover with cling film and place in the fridge to marinate for at least 1 hour, overnight if possible. Heat oil. Add 1 egg into the chicken and mix well. Separate the remaining eggs and add the yolks to the chicken and mix again. Beat the egg whites in a separate clean bowl until frothy. Add the flour to the chicken mixture a little at a time until the chicken coating is thick but still sticky. Roll the chicken pieces in the breadcrumbs to coat well. Then coat each chicken piece individually before deep-frying until golden-brown and cooked through. Drain the chicken pieces on kitchen paper. Serve with the mayonnaise. Mix in the mayo some black pepper, garlic and lemon juice.

Method:
Beat egg yolks and 1 cup sugar until thick, add in essence. Dissolve coffee powder in boiling water. Sift in flour and baking powder. Beat egg whites until stiff. Fold into batter. Turn into 10-inch ring tin. Bake at 180 degrees c for 30 minutes. Invert onto rack and let stand until completely cool. For frosting, whip cream with 2 tablespoons sugar until soft peaks form. Add cold coffee and beat until stiff. Slice the cake. Use the cream frosting to fill layers and the cake.
Chill until whipped cream is slightly firm. Press walnuts onto sides of cake. Chill 4 hours before serving.