Baklava Cake Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
Mix the filling ingredients until well combined. Mix flour, baking powder, baking soda and sea salt. Beat sugar, eggs & melted butter until smooth. Add milk, yogurt and vanilla essence. Mix in the flour mixture until combined well. Butter the cake tin and line it with sugar and tap all excess is out. Gently place 1/2 the cake batter in the bottom of your pan. Be sure it is evenly distributed and smooth it. Gently place the filling you made over it without touching the sides of the pan as this can cause it to stick to the pan once it is done baking. Then top it with the remaining the cake batter, be sure it is even and smooth. Bake at 180 degrees C for 45 minutes (rotating it half way), or until a toothpick comes out clean. Let the cake cool before serving, drizzle with honey and serve.

Method:
Mix all ingredients (except oil) in a bowl and keep in the refrigerator for half an hour. Now take a pan – heat oil and the marinated chicken. Stir on high heat for a couple of minutes and lower the heat. Cook until the chicken is tender. Adjust the seasoning and keep aside and let it cool. For preparing Chaat as final dish: In a bowl, take the cooked chicken and add 1 cup of curd, 1 tbsp of tamarind chutney, 1 tbsp of coriander mint chutney and mix well. Check for seasoning and taste by adding salt, black pepper powder and chaat masala powder – you should get that sweet and tangy taste. You can adjust the taste by increasing or reducing the chutney and seasoning. Now spread this chicken mixture in a serving plate. Top it with aloo bhujia or sev namkeen, crushed papri, chopped green coriander and then top it with remaining curd, imli chutney and coriander mint chutney. Sprinkle chaat masala and roasted cumin powder and serve.