• Marinate the chicken leg pieces by adding salt to taste, vinegar, and hot or chili sauce. Season the pieces with black pepper, red chili powder, and garlic powder. Coat the chicken pieces well with the spice mixture using your hand.
• Roll up the chicken in the plastic wrap tightly and keep it in the refrigerator overnight.
• When the chicken is ready for cooking, prepare a spicy coating mixture. Start by sieving refined flour along with baking powder into a large mixing bowl. Add refined flour and whisk to mix well. Season it with salt, white pepper powder, mustard powder, and red chili powder. Whisk to mix well.
• Working with 1 piece of chicken at a time, place it in the flour mixture. Use your hand to clench the piece and press the flour coating onto it. Then dip it in the chilled water for few seconds. Place it again in the flour mixture to press more flour onto it.
• Place the coated chicken on the rack and repeat dredging the remaining chicken. Set aside at room temperature for at least 10 minutes and up to 30 minutes while you set up for frying and heat the oil.
• Place 2 or 3 pieces of the chicken pieces in the oil and deep fry on a medium flame for 10 to 12 minutes.
• Transfer the chicken to the rack and allow extra oil to shed. Let cool at least 10 minutes before serving.

Marination of king fish

• Add all the ingredients listed above for marinating the fish in a bowl. Mix them thoroughly to make a paste of masala.
• Place the nicely cleaned fish pieces in a tray or a plate and apply the masala paste on both sides of the fish. Marinate for 30 to 40 minutes.
• Heat up ⅔ cup oil and fry the fish pieces on low to medium flame until golden brown from both sides. Change sides so that the pieces wont burn up. When ready take out and keep aside.

How to make Gravy

• In the same pan, use the left over oil to fry 3 medium sized onions until light golden brown in color. Add 1 tbsp ginger garlic paste, 1 tbsp cumin seeds and fry them for few more minutes.
• Add ½ water cup water and cook on low flame until onion becomes soft.
• Then add crushed green chilies, red chili powder, salt to your taste, biryani masala, dried Fenugreek Leaves (Kasuri Methi) and yogurt. Stir and cook on high flame for 2 – 3 minutes.
• Meanwhile, blend 3 tomatoes. Add into the gravy and cook on medium flame until liquid dries and oil separates. Turn off the flame.

Rice

• Now grease vessel with oil and make a base layer of already boiled rice.
• Flow down some gravy and add cover up with another layer of rice. Add some more gravy on the top and garnish with orange food color (zarda rang).
• Decorate with fresh coriander, mint leaves and some green chilies.
• Lastly, place over the fried fish peaces on the top and steam cook on low flame (dum) for 15 minutes. Ready to serve.

• In a frying pan fry finely chopped garlic until golden as per quantity mentioned in the ingredients section.
• Add in onion and fry for a while on low to medium flame.
• Then add sweet corn, cabbage, capsicum, carrot, and already boiled peas. Cook on high flame for further 2 minutes by stirring continuously to prevent burning of the ingredients.
• Add the rest of the ingredients together i.e. chili garlic sauce, soy sauce, vinegar, Worcestershire sauce, salt, black pepper, white pepper powder, mixed herbs. Cook on high flame and continue stirring until liquid dries. When done turn off the flame and let it cool down.
• Take some fresh bread slices and cut off their hardened and browned crust around all sides. Dip the cropped slice in water gently. Make sure you don't leave the slice dipped in water for too long. Take it out immediately when it becomes thoroughly wet. Repeat the process unless you get enough pastries for the filling mixture you have already made for the recipe.
• Using your palm of your hand fill up surface of the bead pastry with filling mixture and make shape like a round ball. Repeat the process for rest of the pastries.
• Coat the bread balls with breadcrumbs for crispy and crunchy covering. Use your hands in the process to maintain the round shape while applying breadcrumbs thoroughly on all sides.
• Before cooking preheat the oil. Fry on medium flame and flip over the sides until balls get golden and crispy.
• Take out on the kitchen towel to shed extra oil before serving. Within no time you can serve the crispy and crunchy mayo balls with tomato or any other sauce or chatni you may like the most.

• Take 3 cups of all purpose flour in a large mixing bowl. Add in ½ tsp of salt and 3 tbsp of unsalted butter and gently mix them together.
• Add water and knead well for 5 to 6 minutes. Use water wisely in the process to bring the dough together into a soft, elastic, and cohesive ball. If the dough is tacky, or even a little sticky, don’t worry. It will absorb moisture as you wrap it in plastic and rest in freezer for 20 minutes.
• Meanwhile, add 300 grams of unsalted butter in an empty bowl. Add in 2 tbsp of all purpose flour and mash the butter and shape it into a round ball. Wrap it with plastic and keep it in freezer for 10 minutes.
• Take out the dough from freezer and roll it out into into a rectangle shape. Place the butter block in its center and wrap up all the sides of the dough.
• Again roll the dough out all over again into big rectangle. Then fold it down with your hands and place it in a lightly floured pan. Cover it with plastic and keep it in freezer for 15 minutes.
• Repeat the above steps for two more times making total 4 such turns.
• Homemade puff pastry dough is ready to be used and can be stored in freezer for up to 3 months.