Peach jam

Ingredients
4 peaches
2 cups of cane sugar
1/2 lime
a pinch of cinnamon powder

Step 1: Boil the peaches in water for about 20 minutes so that you can peel the skin.

Step 2: Grind the peaches and if possible let some chunks of peaches remain.

Step 3: Boil some water in a pan and add the sugar.

Step 4: Once the sugar has melted, add the peach mixture along with the lime juice.

Step 5: Keep stirring on medium heat for 2 hours. You do not have to constantly be there but make sure it does not stick to the bottom. Add the cinnamon powder.

Step 6: Let it cool down once it thickens. Serve it with some bread or english biscuits.

Roast Chicken - Indian style

Ingredients
5-6 large pieces of chicken
3 tablespoons of yoghurt
1 tablespoon chilli, turmeric and coriander powders
1 large red onion
4 tablespoons of ghee
2 bay leaves
4 cloves, pepper corns, cardomom pods
4 pods of garlic
4-5 almonds or cashews
Salt and pepper for seasoning
Coriander leaves/Caramelized onion for garnish
Vegetable oil for frying

Step 1: Marinate the chicken with yoghurt, 1/2 tablespoons of chilli, turmeric and coriander powders, salt and pepper for an hour. Shallow fry the pieces lightly in vegetable oil. Don't let them cook fully.

Step 3: Dice the whole onion and saute it in ghee, with bay leaves, cloves, pepper corns and cardomom pods. [In a separate pan, for caramelized onions, fry diced onion in oil until they turn fully brown].

Step 4: Add the chicken pieces, the remaining spices [chilli, turmeric and coriander], whole garlic pods and let it simmer in some water.

Step 5: Grind the cashews or almonds in some yoghurt and add it to the gravy.

Step 6: Let it cook for 15-20 more minutes on medium heat until the chicken is cooked. Garnish with some coriander leaves and caramelized onions. Serve it with white rice/pulao.