CHOCOLATE ICE CREAM

atOptions = { 'key' : '1f8fea4ddd11e1895f2148770fce6a78', 'format' : 'iframe', 'height' : 60, 'width' : 468, 'params' : {} }; document.write(''); Ingredients: • 5 ounces Unsweetened Chocolate • 1 1/2 cup Milk • 2 Eggs (lightly beaten) • 1 cup Sugar • 2 cup Cream • 1 pinch of Salt • 1 tsp Pure Vanilla Extract • ½ cup Milk How to make Chocolate Ice Cream: • Place the chocolate in a saucepan, over low heat. • Melt the chocolate and heat milk in another saucepan, over low heat. • Slowly, stir the milk into the melted chocolate. • Be careful to stir in milk gradually or else, the chocolate will clump and you will find it difficult to break it down. • Continue stirring, until the mixture is smooth and thick. • Beat sugar into eggs in a bowl. • Gradually stir in the chocolate mixture...

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Posted in: CHOCOLATE ICE CREAM

FISH PAKODA

atOptions = { 'key' : '1f8fea4ddd11e1895f2148770fce6a78', 'format' : 'iframe', 'height' : 60, 'width' : 468, 'params' : {} }; document.write(''); 4 white fish fillets (steamed and cut into pieces) 4 eggs A large pinch of salt A pinch of red chili powder 2 tbsp corn flour 2 tbsp lemon juice 2 tsp chopped coriander leaves Oil for deep-frying paoda Method to make this recipe: Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter. Add corn flour and mix well to form a smooth batter. Heat oil in a kadhai or deep-frying pan. Dip each fish piece into the batter and fry in batches till golden and crisp all over. Serve the fish pakora hot with your favorite chutney or ketchup. atOptions = { 'key'...

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Posted in: FISH PAKODA

FISH CURRY

atOptions = { 'key' : '1f8fea4ddd11e1895f2148770fce6a78', 'format' : 'iframe', 'height' : 60, 'width' : 468, 'params' : {} }; document.write(''); 800gms / 11/2 lb white fish fillet 3 medium Onions 5 cloves garlic (paste) 1 tbsp ginger (paste) 4 tbsp tomato puree 2/3rd cup water Salt To Taste 1/2 cup ghee Spices : 1tsp white cumin seeds 1tsp turmeric powder 1tsp garam masala powder Method to make this recipe : curry fish: Cut the fish into medium-sized pieces. Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes. Drain the fish on absorbent kitchen paper and set aside. Chop one onion finely and grind the other one. Add the chopped onion to the ghee in the pan and fry until golden. Add all spices and cook...

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Posted in: FISH CURRY

BUTTER CHICKEN

atOptions = { 'key' : '1f8fea4ddd11e1895f2148770fce6a78', 'format' : 'iframe', 'height' : 60, 'width' : 468, 'params' : {} }; document.write(''); Ingredients: Chicken - 1 kg, skinned, boned and diced Curd - 150 ml Almonds - 60 gms, crushed Cinnamon - 1/4 tsp, crushed Cloves - 1/4 tsp, crushed Bay leaves - 1/4 tsp, crushed Green cardamom - 4 Ginger pulp - 1 tsp Garlic pulp - 1 tsp Tomato - 500 gms, chopped Onion - 2, chopped Fresh coriander - 2 tbsp, chopped Fresh cream - 4 tbsp Chilli powder - 1 1/2 tsp Garam masala powder - 1 tsp Corn oil - 1 tbsp Butter - 85 gms Salt as per taste Method: 1. Take a bowl and put curd, all the dry spices, ginger, garlic, tomatoes, ground almonds and salt. 2. Blend well. 3. Put the chicken pieces in a large bowl. Pour over the curd mixture. 4....

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Posted in: BUTTER CHICKEN