Chicken Chili Potato Skins Recipe | Masala Mornings | Masala TV | Shireen Anwar | Fusion Food

Method:
Heat oil add chicken mince with ginger garlic, onion, fry till chicken tender and water dries, add in all the dry spices with tomato puree and ketchup, deep fry whole potatoes along with skin till crisp, season with salt n pepper, cut potatoes lengthwise from center, scoop out the pulp to make cavity for filling, add in sar cream, then prepared chicken chili, top with grated mozzarella, grill for 5 mins till cheese melts.

Method:
Blend all ingredients on high in a high-speed blender. Drink right away, or let sit in the refrigerator for 30 minutes to thicken if you want to eat it with a spoon.
Optional: sprinkle the top with hemp seeds for a pretty garnish.

Method:
Prepare vanilla pudding as per packet, let it set on room temperature, just when the pudding begins to set, immediately mix it well and pour it into the bowl, start beating until it smooth, add in condensed milk, tetra pack cream, lotus spread and continue to beat, finally fold in whipped cream, keep aside.
Now prepare the biscuit crunch
Take chopped biscuits, chopped almonds and bread in a mixing bowl, add in brown sugar, rub in melted butter using your hands, now spread this mixture in a baking tray, bake on 180 d for 20 mins till golden and crisp, remove and cool.
To assemble the dessert
Spread a layer of biscuit crunch on base of a casserole dish, drizzle diluted lotus over it, spread a layer of pudding mixture, again drizzle lotus on it, repeat with biscuit layer, top of the dessert with biscuit crunch as the final layer and lastly drizzle with lotus spread on top, serve chilled.

Method:
Marinate drumsticks with all the marination ingredients and deep fry till crisp and tender, make glaze by heating oil in a wok, sauté garlic, add in all the rest of the ingredients, cook for 2 mins, finally toss fried drumsticks in the glaze, lastly add spring onions chopped and remove.