…eg, salt & pepper & stir. Cool the mix. Lightly beat the eggs. Add cream, cheese, pepper & mix. Fill pie crust or tarts with stir fry as shown below. Top tarts with egg & cream mixture. Garnish with finely shredded onion, capsicum grated cheese & coriander. Bake in a pre-heated oven at 180˚C for 20-25 mins. or till the tops are light brown. After a few seconds when the tart loosens from the sides of the mould transfer it on to…
…the year but especially enjoyed during summer. You do not even need an ice cream maker to make kulfi. Traditionally, pure, rich & creamy milk is boiled down to reduce to half the amount. Various nuts& flavors are added to enhance the taste of the kulfi. The popular flavors of kulfi are malai (plain creamy), elaichi (cardamom), pista, badam (almond), kesar/jaffrani (saffron). Now, you may even find the fruity ones like fresh mango, chickoo,…
…Assemble in a large bowl or individual glasses/bowls. Garnishing: Whipped cream, dry fruits, fresh fruits, nuts, cherries. Ingredients for the Custard Layer : 500 ml. / ½ ltr. Milk 50 gms. Sugar or as per taste 3 tbsp. Vanilla Flavored Custard Powder or your favorite flavor Fresh Mixed Fruits- as per favorite combination (You may use banana, apple, papaya, musk melon, chikoo/sapodilla, pomegranate, pear, kiwi, seedless grapes, strawberry, mango,…
…l) 2 tsps. Sugar/Honey or to taste ¼ tsp. Vanilla Essence 4 to 5 Ice Cubes (optional) Procedure : Peel & chop bananas & place in a mixer/blender. Add ½ cup of chilled milk & blend to a fine smooth puree. Add the remaining chilled milk, sugar or honey, vanilla ice cream, vanilla essence & ice cubes & blend to make a frothy milk shake. Pour into tall glasses or your favorite glass & serve immediately. Tips : If you are adding…
…. Enjoy & relish this lovely Malai Kulfi… 😀 Ingredients : 1 litre Pure Creamy Milk 1 tin Condensed Milk 100 gms. Sugar (optional) 50 gms. fresh Cream 3 tbsps. Corn Flour + 4 tbsps. Milk 3 pods Green Cardamom (powdered) A pinch of Nutmeg A pinch of Salt (optional) Few drops Rose Water Kewra Syrup/Essence For the Topping & Garnishing : Rabdi/Basundi Slivered Almonds/Pistachios Procedure : First, make a smooth lumpless paste of corn flour &am…
…20 gms. Gelatin pwd. ½ tsp. Mango Essence 450 gms. fresh Cream or whipping cream 3 cups freshly cubed Mango pieces Procedure : In a sufficiently large pan, boil mango puree & gelatin till it dissolves well. Cool the mix completely & then chill it in the fridge. Remove the chilled mixture, add essence & stir. Then fold in the whipped cream gently till completely mixed. Chill the mango mousse to use later. This is how you assemble the ca…
…in Seeds (powdered) 1 tsp. fresh Cream (optional) 1 tbsp. Cheese Spread or Cream Cheese Salt & pepper to taste Grind together to form a thick smooth paste: 2 fresh Green Chillies or to taste 2 flakes fresh Garlic 1 tsp. fresh Ginger (grated) 3 tbsps. fresh Mint Leaves 3 tbsps. fresh Coriander Leaves Garnishing : A tablespoon of freshly chopped mint & coriander leaves Procedure : Select baby potatoes which are uniform in size. If potatoes a…
…ant Coffee 4 tbsps. Sugar 4 tbsps. Unflavored Gelatin Garnishing : Whipped Cream & Cherries (optional) Method : Soak gelatin in one cup water. Dissolve by heating over a pan of hot water or in a double boiler. Dissolve coffee powder in the remaining three cups of hot water. Divide the coffee liquor into two equal portions. Add half of the dissolved gelatin and sugar to one portion. Keep aside this black coffee jelly. Add sweetened condensed m…
…l & then roughly chop them. Put the chopped chocolate, condensed milk, butter & salt in a heavy based sufficiently deep pan on low heat & stir to melt. Then add the chopped pistachio nuts & dried apricots to the melted chocolate mixture. Stir to combine well. Pour the mixture into a square tray lined with foil/cling film/ butter paper with overhang Smoothen the top of the fudge. Let the fudge cool thoroughly & then refrigerate…
…stic bag & allow it to rest in the fridge for about 10 mins. Shape the butter into a flat square. Roll out the dough to a 1inch (30 cm) square, place the butter in the centre & wrap the dough neatly around it, pinching the edges well together. Roll out the dough to a large rectangle about twice as long as it is wide. Fold the short sides to the middle, then fold in half again. Seal the edges by pressing them together with the rolling pin….