How to make Chicken 65 | Chicken 65 Recipe

Chicken 65 Recipe

               Chicken 65 is a spicy crispy juicy chicken dish originated from Chennai. This is a delicious deep fried chicken with a mouth watering aroma of curry leaves and the spices. Chicken 65, the most popular starters in Indian restaurant menu is a classic dish which is enjoyed by all age people equally. Do try this recipe at home and for sure kids and adults will love this and will crave more for this aromatic spicy dish.

You might also like chicken 65 without egg

INGREDIENTS

Chicken  (boneless preferred)   - 500 gm, cut into very small pieces 

Turmeric powder             - 2 tsp

Kashmir chili powder       - 3 tbsp

Curd                                  - 2 tbsp

Fennel seed                       - 2 tbsp, dry roasted and powdered

Vinegar                             - 1 tsp

Ginger garlic paste          - 1 tbsp

Corn flour                        - 2 tbsp

Egg white                         - 1, beaten

Gram flour/besan          - 5 tbsp ( can use all purpose flour instead. But it's unhealthy)

Rice powder                    -  3 tbsp

Tomato sauce                 - 2 tbsp

White pepper powder  - 1 tsp ( optional, but  gives good flavor)      

Salt

Oil 

Curry leaves

Coriander leaves

PREPARATION

• In a bowl mix in turmeric powder, vinegar, curd,  red chili powder, fennel seed powder, corn flour,  rice powder, gram flour ( or can use all purpose flour), ginger garlic paste, tomato sauce, white pepper powder (OPTIONAL) and salt. Make a very thick paste. Do not add more water and the consistency must be thicker than idly batter. You can mix this in a blender which will give an excellent texture.
• Coat chicken pieces with this thick batter very well and keep refrigerated for 20 minutes. ( preferably 1 hour)
• For best result, each chicken pieces must be fully covered with this thick flour batter and now mix the beaten egg with the marinated chicken pieces.
• Heat oil in a deep bottomed vessel and when hot, put curry leaves.
• Now put each marinated chicken pieces into the oil and deep fry. Do not over crowd the chicken in the oil.
• Check occasionally. Do not over fry the chicken.
• When done transfer to a strainer.
• Garnish with finely sliced coriander leaves.
• Serve hot!!!!!!!

Also please watch a different type of chicken 65 recipe uploaded in my youtube channel 

CHICKEN RECIPES - CHICKEN SUPREME WITH MUSHROOM CREAM

               CHICKEN SUPREME WITH CREAM OF MUSHROOM

              Chicken supreme with cream of mushroom is a  french cuisine and the term  supreme is used to describe the breast of chicken.  Chicken breasts are low in saturated fats and calories if grilled or broiled when compared to red meat. This is one of my favorite grilled chicken recipes. Chicken supreme originates from Russia and can be found in different versions to fit different countries or regional tastes. Chicken supreme with creamy mushrooms is one of my favorite dishes which i had from Palma beach hotel, UAQ. I fell in love with this dish when i tasted it for the first time  and searched google for the recipe..And i  feel very happy that i made it and it turns out really really well.. It is a very easy,  quick and healthy recipe.. Hope you all love this chicken breast recipes. 

INGREDIENTS ( serves 2 )

FOR THE CHICKEN

Chicken breast              - 2 nos, small, skinless     
Pepper powder             - half a tsp
Garlic powder              - half a tsp
Salt                               - a pinch
Olive oil                       - 1 tbsp

FOR THE CREAM OF MUSHROOM

Butter / oil                                - 1 tbsp
Mushrooms                              - 100 gms, sliced, white mushrooms
Chicken stock ( preferably homemade) -  2 cups or 1 cube mixed in 2 cups of  warm water
Corn flour                                 - 3 tbsp
Fresh cream                              - 2 tbsp
Oregano                                    - half tsp
White pepper                            - a pinch
Garlic juice                              - 1 tsp (mince garlic cloves and take juice)

PREPARATION

• Marinate the breast with pepper powder, garlic powder, salt and olive oil.
• Heat the grill pan / pan and when hot grill the chicken  for about 8 minutes or until both sides get cooked in a medium flame. No need of adding oil in the pan. 
• When done set aside.
• Meanwhile prepare the mushroom sauce. Heat oil in a pan and add the sliced mushrooms and saute it for 2 minutes.
• Mix the cornflour with the chicken stock and pour it to the pan along with white pepper and garlic juice.
• Stir continuously until thick and creamy.
• When done add oregano and fresh cream. Mix well with the sauce.
• Now the sauce is ready.
• While serving pour the hot cream of mushroom over the grilled chicken placed in a plate and serve along with cooked or grilled vegetables.
• Have a healthy dinner. Enjoy!!!

THAI FRIED RICE / CHICKEN FRIED RICE RECIPE - THAI CUISINE

CHICKEN FRIED RICE

                  Firstly let me share you a great tip for the perfect fried rice,  use the cold left over rice or refrigerate the cooked rice for 6 hours before using it for fried rice.  For sure, you will get the perfect restaurant style fried rice.

               Thai fried rice is a  variety fried rice of Thai cuisine and gets its unique flavor from the fish sauce and the oyster sauce which are the main ingredients used in this dish. But I added soy sauce too along with these two sauces and it tastes yummy. This is the classic version and not the spicy Thai fried rice.

You might also like VEGETABLE FRIED RICE

INGREDIENTS

Chicken breast     - cut into 1-inch cubes( half a cup)
Pepper powder    - 2 tsp
Cooked brown rice/basmati rice - 3 cups ( how to cook rice for fried rice)
Onion                  - 1, chopped finely
Garlic                  - 3 cloves, minced finely
Egg                      - 1, beaten
Soy sauce             - 4 tsp
Oyster sauce         - 1 tbsp
Fish sauce             - 2 tsp
Carrot                    - finely chopped or thinly sliced (3 tbsp) 
French beans         - finely chopped (3 tbsp)
Oil
Salt

PREPARATION

• Heat a wok on a high flame. Meanwhile, season the chicken cubes with pepper and a pinch salt.  Add 2 tbsp of oil to the wok and when hot add the chicken cubes. Cook on a high flame until golden and once done keep it aside.  
• In the same wok, cook the eggs until done and set aside.
• Now add  2 tbsp of oil to the wok and saute onion, garlic, vegetables for 3 minutes.
• Then add the cooked rice and stir well. Cook for 2 minutes.
• Combine the three sauces in a bowl and add it to the rice and continue stirring for few minutes. Check for salt.
• Now add the cubed or shredded chicken pieces and egg pieces to it.
• Stir well. Serve hot.

DUCK RECIPES - DUCK BIRYANI

                                       DUCK BIRYANI

                             Duck is used in a variety of dishes around the world. The most popular dish with duck in India is duck roast. Duck also has a special role in Chinese cuisines, French menu, American cuisine and so on..Biriyani with duck is a very popular and a variety dish mainly in Kerala, India. As the biriyani is an unavoidable dish in most of the special occasions or functions in kerala, people always prefer some varieties of biriyani specially  duck biriyani, quail biriyani....

                      There are many variations in biriyani depending upon the ingredients as well the region.  It is considered as a royal dish and has a great role in the menu of royal kitchen. Some of the types are : Chicken biriyani, Mutton biriyani, Prawns biriyani, Quail biriyani, Fish biriyani, Duck biriyani, Beef biriyani, Vegetable biriyani, Turkey biriyani, Mushroom biriyani, Egg biriyani, Chana biriyani, Corn biriyani..etc.

                 

 Here is my recipe of Duck biriyani. Do try and enjoy..

You might also like  Chicken dum biriyani
                                 Mutton biriyani
                                  Fish biriyani
                                  Hyderabadi biriyani
                                  Prawns biriyani

INGREDIENTS

FOR DUCK MASALA

Duck                                           - 1 kg, cut into medium sizes

Ginger ,garlic,green chili paste - 3 tbsp (green chili- 2 nos)

Coriander powder                      - 3 tbsp

Turmeric powder                        - 1 tsp

Chili powder                               - 1 tbsp

Fennel seed powder                    - 1 tbsp

Garam masala powder                - 1 tsp

Curry leaves

Coriander leaves

Mint leaves

Salt

FOR BIRYANI RICE

 Biriyani rice( short grain rice is more preferred)  - 3 cups

Cinnamon                      - 4 nos

Cardamom                    - 5 nos

Cloves                            - 4 nos

Lemon juice                  - 1 tsp

Ghee                             - 2 tbsp                          

Curry leaves

Salt

FOR BIRYANI MASALA

Ghee                              -4 tbsp

Cinnamon, cardamom,

cloves, nutmeg              -as per requirement

Onion                            -5 nos(small), sliced

Tomato                         -4 nos(small), sliced

Salt

Mint leaves 

Coriander leaves

FOR GARNISHING AND LAYERING

Chopped corianders

Fried onions

Cashews and raisins

Garam masala powder

Ghee

PREPARATION

• Marinate the duck with all the ingredients , as above given for the  marination and  pressure cook it for 2 whistles. Do not add extra water. 
• When  done and the pressure settles down, open the lid and cook in a high flame for few minutes. This makes the gravy thick. When done keep it aside. 
• Mean while you can cook the rice . So heat a vessel and add  ghee. Add the cleaned, drained rice along with the raw spices  and  fry the rice in a low flame for 5 minutes. When done, add  6 cups of boiled water(double the amount of rice).  Add some curry leaves and required salt.When it starts boiling , add lemon juice and close the lid. When the water is completely dried, keep the lid open and do not stir the rice when hot or immediately. Let it cool.
• Again heat ghee in a deep bottomed vessel .
• Add the garam masala's and then onion.
• Saute onion till brown and then add tomato.
• Saute well, when done add the cooked duck along with the gravy.
• Allow it to cook for few minutes until thick gravy.
• Now add salt, mint and coriander leaves . Mix well and set aside.
• Next is to blend the rice and masala.  So take a greased vessel,  spread some cooked rice,  then spread chopped coriander  leaves and drops of ghee, a pinch garam masala powder, fried onions and then the  duck masala.  Again layer the rice and repeat the same process. 
• Finally garnish with coriander leaves and spread some melted  ghee evenly.
• Close the lid tightly  .
• Allow it to cook in very low flame for 10 mins.
• While serving garnish with fried cashews ,raisins and  fried onion.
• Serve with raita or mango chutney and salad.

BEEF SALNA RECIPE / SPICY BEEF CURRY - INDIAN BEEF RECIPES

             Spicy Indian beef curry / Beef salna is a Quick and flavorful  curried dish with beef which is served with parotta, naan, rotti, dosa and so on. This heavily spiced and aromatic Indian beef curry is now common in most of the popular restaurants around the world. Spicy beef curry or beef salna served with rice always makes me a nostalgic feel and is really a drooling worth combination.
            Salna is a curried dish made using vegetables or meat, but mostly made with chicken and beef. Chicken salna or beef salna is a very popular side dish served along with parotta, chappathi or dosa. Parotta with beef or chicken salna is the most famous dish available in the street side shops ( thattukada ) in kerala , tamil nadu . 

INGREDIENTS

Beef                                                - 1 kg, cubed
Shallots                                          - 15 - 20 nos + 3 nos sliced for seasoning
Tomato                                          -1, chopped             
Ginger, garlic, fennel seed paste  - 2 tbsp
Green chilies                                - 1
Kashmiri chilly powder                - 2 tbsp
Coriander powder                        - 4 tbsp
Turmeric powder                          - 1 tsp
Garam masala powder                 - 1tsp
Fenugreek (uluva)                        -half tsp
Curry leaves
Coconut oil
Salt- to taste

PREPARATION

• Add the cubed beef along with all the above ingredients except oil and curry leaves in a pressure cooker. Add half a cup of water. Do not add more water as the beef itself will release water when heated. No need of slicing shallots also. Pressure cook it for 4 whistles.
• When done, off the flame and let it stay for few minutes and then open the lid.
• Again switch on the flame and cook for another few minutes or until the gravy becomes thick.
• When done heat oil in a separate pan and fry sliced shallots, curry leaves and pour it over the curry.
• Serve hot with rice, chappathi, poratta..

SPICY EGG CHILLY RECIPE / CHINESE CUISINE - Easy Egg Recipes

                      EGG CHILLI RECIPE

              Egg chili / spicy chili egg in Chinese style is a great experiment that gives me lots of appreciation from my family. Since eggs are favorite of many vegetarians and egg lovers too,   egg curry or roasted egg is the most loved main course curry in most of the homes. In most of the countries, eggs are added in their everyday meal and we always search for the best dishes with egg that goes well with breakfast and dinner.
                    The spicy chili egg is a side dish based gravy with hard boiled eggs which can be prepared in 10 minutes. The blending of spices and sauces with the crispy fried eggs gives an excellent taste and texture to this gravy. This is a perfect Chinese dish mainly for vegetarians and egg lovers.  If you are an egg lover, do give it a try.  You will love this for sure.. Here is my recipe for how to make Chinese egg chili.

INGREDIENTS
Hard boiled eggs                - 2 nos, boiled and quartered
Cornflour                            - 2 tbsp
Chilly powder                     - 1 tbsp
All purpose flour / maida   - 2 tbsp
Dried red chilly                  - 1 
Soy sauce                            - 1 tsp  
Red chili sauce                   - 2 tbsp
Vinegar                              - half tsp
Sugar                                  - half tsp
Spring onion                       - 3 stalks, chopped
Garlic                                 - 4 cloves, chopped                 
Salt
Oil
PREPARATION

• Make a thick batter with cornflour, chili powder, and all-purpose flour. Keep it aside.
• Set aside the quartered hard-boiled eggs.
• Now heat a pan with some oil and dip each quartered hard boiled egg in the flour batter and shallow fry it till golden in a medium flame.
• Then transfer it to paper tissue and set aside.
• Now heat some oil in the same pan and add oil.
• Saute dried red chili ( preferably crushed), then add chopped spring onions and garlic. Saute for a while.
• Mix together soy sauce, chili sauce, vinegar and sugar in a bowl. Add 1 tsp of the prepared flour batter to it. Do not add more. Mix well.
• Now pour this sauce batter into the sauteed mixture and mix well. Add salt too.
• Then add the fried egg and cook for 2 minutes. Remove from flame.
• Serve hot.

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VANILLA CHOCOLATE CAKE WITH STRAWBERRY - Easy layered cake / fruit cake recipes

             Here am going to share with you a simple , gorgeous, and yummy fresh strawberry filled vanilla chocolate cake recipe. This is not one of those beautifully decorated cakes but for me the taste always comes first and this cake definitely has that.  

                Strawberry, my kids favorite fruit. Do you know the outstanding nutrients in strawberries? They are excellent source of vitamin c , dietary fiber, manganese, iodine and much more. Thats why i  love strawberry desserts and strawberry recipes which i  used to include in most of my desserts and puddings. Actually i was planned to make a vanilla  cake with strawberry  filling. But my daughter asked me to bake a chocolate cake for her with strawberry filling and which inspired me to make this wonderful lovely and  yummy cake. The chocolate and vanilla flavor with the goodness  of strawberry made this cake a heavenly delicious .

         So lets see how to make simple layered cake with fruit filling. Hope i can explain the recipe in detailed ,which i specially  done for the beginners in baking. So don't  get  panic on seeing the length of the recipe  This is a must try cake recipe and please drop your valuable comments . Enjoy!!!

You might also like 
Carrot cake recipe - no oven

Black forest cake - stove top

Zebra cake recipe

INGREDIENTS

for vanilla cake

All purpose flour /maida                      - 1.5 cup

Baking powder                                     - 1 tbsp

Egg                                                       - 3 nos

Powdered sugar / granulated sugar    - half a cup ( small cup)

Vegetable oil                                        -  half a cup

Vanilla essence                                    - half tbsp

Unsalted butter                                    - 1 tsp ( for greasing the tray)

preparation of vanilla cake

• Preheat the oven to 180 degree C.
• Grease the pan with butter and dust some flour over it and remove the excess. Just keep this ready.
• Now take a bowl and beat the eggs and powdered sugar using beater until fluffy and soft.
• Now add oil to this mixture and whisk well till soft.
• Sift together all purpose flour and baking powder well.Add this sifted powders little by little  to the egg mixture  and keep on folding until the whole flour is mixed up with the egg mixture.
• Add vanilla essence and fold it well.
• Pour the batter in the greased dusted baking pan.
• Shake and tap the sides of the pan, so that air bubbles are released.
• Place the pan in the preheated oven.
• Bake it for 20 - 25 minutes ( insert a toothpick and check whether it comes out clean).
• Once done, let the cake rests for 10 minutes at room temperature before frosting.
• Once cooled, divide it into 2 layers.

for the chocolate cake

( all the ingredients and preparation are same as above vanilla cake. But should add melted chocolate or cocoa powder  along with the ingredients.

All purpose flour /maida                      - 1.5 cup

Baking powder                                     - 1 tbsp

Egg                                                       - 3 nos

Powdered sugar / granulated sugar    - half a cup ( small cup)

Vegetable oil                                        -  3 tbsp

Vanilla essence                                    - half tsp

Melted chocolate / cocoa powder        -  40 g / 4 tbsp cocoa powder

Unsalted butter                                    - 1 tsp ( for greasing the tray)

preparation of chocolate cake

• Preheat the oven to 180 degree C.
• Grease the pan with butter and dust some flour over it and remove the excess. Just keep this ready.
• Now take a bowl and beat the eggs and powdered sugar using beater. 
• Now add oil to this mixture and whisk well till soft.
• Sift together all purpose flour and baking powder well.Add this sifted powders little by little  to the egg mixture  and keep on beating until the whole flour is mixed up with the egg mixture.
• Add melted chocolate or cocoa powder and beat again.
• Add vanilla essence  and fold it well.
• Pour the batter in the greased dusted baking pan.
• Shake and tap the sides of the pan, so that air bubbles are released.
• Place the pan in the preheated oven.
• Bake it for 20 - 25 minutes ( insert a toothpick and check whether it comes out clean).
• Once done, let the cake rests for 10 minutes at room temperature before frosting.

FROSTING AND ASSEMBLING

for whipping cream icing

Icing sugar                                   - half a cup ( can add more or                                                                                                  less)

Heavy whipping cream                - 1 cup

Vanilla essence                            - half tsp

•  Keep the mixing bowl, wire whiskers and hand whiskers in the freezer for 20 minutes.
• Keep some ice cubes in the freezer for keeping it under the bowl which is used for whisking the cream .
• If everything set, then pour 1 cup of whipping cream, vanilla essence and icing sugar in the glass bowl . Set some small ice cubes under the glass bowl.  Whisk it well until soft peaks formed.

for decoration

Kiwi fruit slices for decorating sides of the cake

Fresh Strawberry chopped for filling

Vanilla vermicelli for topping

ASSEMBLING

• Place a vanilla cake layer on a cake plate. Spread some chocolate melted or cream icing over it. Now place the chocolate cake ( not divided) over it and again spread some cream frosting, then spread chopped strawberries and then finally place the other layer of vanilla cake . 
• Spread top and sides of the cake with the remaining frosting.
• Top with some vanilla vermicelli and the sides with some kiwi slices. 

NO BAKE OREO CHOCOLATE PIE / FRUIT CHOCOLATE TART RECIPE- Easy dessert and pudding recipes

               
            Oreo cookies are best for making pie crust and even for puddings and desserts. This easy tart recipes with oreo tastes scrumptious. Oreo chocolate pie is a very easy, yummy and simple dessert using oreo cookies.  Normally cookies are powdered or crushed, blended with butter and then baked until set for most of the chocolate pie crust. But this is a No Bake oreo chocolate pie using the whole oreo cookie. This pie / tart is filled with Dark chocolate and whipping cream. You can use your favorite tart filling recipes also.  
I always love dessert experiments with OREO COOKIES. Even kids can make cute chocolates, simple yummy pies using oreo as it is the best crust for no bake refrigerated pies, desserts and it holds well with chilled fillings. Here is my simple, quick, less ingredient recipe showing how to make chocolate pies with oreo cookies. Do try this lovely dessert tart recipes / oreo recipes / oreo desserts and drop your valuable comments. Enjoy!!!

You might also like the recipe...OREO CHOCOLATE PUDDING

INGREDIENTS
for the crust
Oreo cookies                    -  20 cookies
Butter, unsalted               - 50 g

for the chocolate filling
Dark chocolate               - 200g
Heavy whipping cream   - 100 ml

for garnishing
Strawberry
Nuts or chopped cookies

PREPARATION

• Crush the oreo cookies using a food processor. Add melted butter over the crushed cookies and  blend it till well again until smooth.
• Now take a tart square tray (i used loaf pan) and spread some butter.
• Add the oreo cookie mixture to this tart tray and press the cookie mixture with your fingers very well all over the sides of the tray.
• When done,  freeze it until we prepare the chocolate filling.
• Heat the whipping cream for few minutes. Do not boil, once hot switch off the flame. ( if you need a lava style creamy texture, no need of heating cream. Just whip together cream and melted chocolate, pour it over the crust. I need stiff texture, so i just heated it for a while )
• Place the dark chocolate in a bowl and pour this heated whipped cream  over the dark chocolate and let it rest for few minutes until dissolved. No stirring.
• Once done mix well and pour it over the  oreo crust.
• Decorate with nuts and strawberries.
• Refrigerate at least for 4 hours or keep over night.
• Once set, cut into desired shapes.
• Yummy Oreo chocolate pie ready.

CHICKEN RECIPES - BEETROOT CHICKEN / ROASTED CHICKEN

             CHICKEN ROAST

The Beetroot is much more than just a vegetable. It is a superfood due to its nutritional value. Moreover, when it is added to any preparations, its incomparable flavor and attractive color make the dish even more alive.

                 I am in a bit crazy and experimental with beetroot, that how can i include its nutrients and texture in my all-time favorite nonveg dishes. And finally, i got one...Did u ever tried this delicious chicken recipe with beetroot....??. Without compromising on taste, it just attracts the crowd with its inviting texture. So give this chicken dish a try. Hope you all will really love this classic chicken curry with beetroot which really turns out very well in its flavor and texture. Here is the recipe showing how to make beetroot chicken / yummy chicken recipes / healthy chicken recipes/ simple chicken recipe/side dish for chapati / roasted chicken. 

Similar recipes

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Spinach chicken

Baked garlic chicken

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Chicken ghee roast

Roasted whole chicken on stove top

Chicken drumstick dry roast

Chettinad chicken roast

Chicken chukka

Chicken roast recipe

Chicken roast in banana leaf

Pepper chicken

INGREDIENTS

Chicken - 500 g ( preferably boneless), cut into small pieces

Beetroot      - 1, big, finely grated

Shallots / Small onion - 15 nos, finely chopped + 3 nos for seasoning

Ginger, garlic, fennel seed paste  - 2 tbsp

Curd                  - 1 tbsp

Tomato              - 1, small, chopped

Kashmiri chili powder      - 2 tsp, can add more or less

Coriander powder            - 2 tsp

Turmeric powder              - 1 tsp

Curry leaves

Salt

Coconut oil

PREPARATION

• Marinate the chicken with ginger garlic fennel seed paste, curd, Kashmiri chili powder, coriander powder, turmeric powder, and salt.
• After 15 minutes of marination, cook the chicken for about 10 minutes in a medium flame.
• Then add finely chopped shallots, tomato to it along with some coconut oil and mix well.
• Allow it to cook for few minutes, meanwhile take a kadaai/ cheenachatti.
• Pour some coconut oil to it and when hot,  add chopped shallots for seasoning along with curry leaves.
• Saute well and then add finely grated beetroot to it and cook well.
• When the chicken is well combined with the onion and tomato, add it to the kadaai/cheenachatti. 
• Mix well with the beetroot until the color of the chicken gravy changes. 
• Stir continuously to get a thick gravy.
• Garnish with curry leaves and coriander leaves.

MARBLE PUDDING RECIPE with chocolates - Easy dessert / pudding recipe

                A sweet lovely dessert with marble like appearance achieved by preparing light chocolate, dark chocolate ,strawberry syrup separately  and then blending together evenly in a pudding tray. We can use different colors instead of chocolates  or can use colored syrups . But chocolates and home made syrup is tastier and healthier when compared to others. 
               Here is my recipe of how to make simple marble pudding using chocolates. It gives a nice marbling effect as i used three different colored layers. Give it a try and enjoy.. will love this for sure as it is a blending of three different tastes.

INGREDIENTS
Milk                                     - 2 cups
Sweetened condensed milk - 6 tbsp
China grass                        - 5 gms
Milk chocolate                    - 8 bars of milky bar
Diary milk chocolate          - 5 bars
Strawberry syrup                 - 4 tbsp

PREPARATION

• Melt the milk chocolate and diary milk chocolate in a separate bowl by double boiling method ( do not melt chocolate directly over the flame. so always keep the bowl with chocolate over a boiler or vessel with boiling water). Keep it aside.
• Make strawberry syrup by boiling together finely chopped strawberry (6 nos) with 4 tbsp sugar and 3 tbsp water. Stir continuously. When done, blend to a fine paste once cooled.
• Keep these three ingredients ready in three separate bowls.
• Boil milk in a heavy bottomed pan and when boiled add the condensed milk and stir well.
• Make the flame very low, stirring occasionally. Now prepare china grass in a separate vessel. Soak the china grass in cold water for few minutes and then cook over a low flame until it dissolves to a clear liquid.
• Mix it with the milk and milkmaid mixture using a strainer and stir well. When done off the flame.
• Now pour it equally in three separate bowls. 
• Immediately mix one bowl of milk mixture with milk chocolate, the other with dark chocolate, finally with strawberry syrup. Now the mixture is of minimum thickness.
• Now take a pudding tray, pour one ladle of milk chocolate mixture in the center, then a ladle of dark chocolate in the center of milk chocolate and then strawberry syrup in the center of dark chocolate. Continue the process. You must be very fast, as the china grass will  hardens the mixture.
• When done take a knife and make some zig zag lines gently on the top .
• Finally decorate with powdered biscuits or nuts.
• Once cooled, cut into desired shapes.